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Looking for a great take on a classic whiskey drink? Scotch is certainly an acquired taste, but the bold flavors of cherry and black pepper make for a great sipping cocktail. Consider this drink for your signature wedding cocktail.
We recommend a milder Speyside Scotch like Cardhu.
- ½ Tablespoon Maraschino cherry juice
- ½ Ounce Pepper vodka
- 2 Ounces Scotch
Calories Per Serving168
Healthy Chicken Recipes
Treat your family to this comforting chicken casserole that delivers on taste whilst being low-fat.
Chicken Keema Curry
Fragrant Indian spices including turmeric, ginger and chilli make this a great recipe for a weekend supper with family or friends.
Chicken, Leek and Mushroom Pie
Comfort food doesn't have to mean high fat, this heart-healthy pie uses thinly sliced potatoes to give a golden, crispy topping that's also low in saturated fat.
This flavourful French stew combines boneless chicken breasts, tomatoes and mushrooms with red wine. Bon Appétit!
Herb and Garlic Baked Chicken
The combination of herbs and garlic mean you don&rsquot need to add salt for flavourful, perfectly cooked chicken.
Lemon & Herb Chicken with Chickpeas
Bursting with freshness, this satisfying dish makes a great mid-week supper. Quick and easy to prepare, but if you can, prepare the marinade in the morning to allow the chicken to marinate all day for enhanced flavour.
Traditional Spanish Paella
Whip up this heart-healthy version of the traditional Spanish one-pot recipe, perfect for feeding friends at a dinner party.
Chinese Chicken Curry
A healthier alternative to a classic Chinese chicken curry.
Baked Peppers with Rice, Chicken & California Walnuts
From the sweet flavours of the roasted red pepper contrasted with tender pieces of shredded chicken and mushrooms, this recipe is perfect for a weekend lunch or a quick mid-week dinner.
Different large breeds tend to have slightly different health concerns, statistically speaking — and you should always talk to your veterinarian about how to best prevent and address specific issues. But when it comes to general dietary needs, the following factors are worth considering.
It may seem counterintuitive, but large breed dogs need fewer calories per pound than smaller dogs. That means large breed dog food should have a lower ′′caloric density′′ or ′′energy density,′′ which is measured in kilocalories per kilogram. The ideal range is 3,200 to 3,400 kcal/kg. You can find this measurement under ′′Calorie Content′′ on the back of your Nature′s Recipe ® dog food bag.
Joint disease is a common issue among most large breed dogs, which makes it especially important to help your dog maintain a healthy weight and avoid putting extra strain on joints. That means making mealtime count with high-quality nourishment, and avoiding empty calories.
In other words, your dog′s food should have a high ratio of nutrients to calories, like you′ll find in the healthy large breed dog food recipe mentioned above.
Large dogs may be at a higher risk for cardiovascular issues, such as dilated cardiomyopathy, arrythmia and aortic stenosis. This may be due in part to a deficiency in two substances called taurine and carnitine. Dogs′ bodies generally produce their own taurine and carnitine, but this happens at a slower rate in larger dogs. Therefore, a healthy dog food for large dogs should help provide these nutrients.
Due in part to a naturally longer colon, some large dogs may have digestive issues and poor stool quality. So it′s especially important to choose a dog food that′s gentle on the digestive tract. Nature′s Recipe ® large breed dog food is specifically crafted to be easy to digest.
The Nasty Bits: Beef Heart, 4 Ways Recipe
Around Valentine's Day there was a lot of heart lying around my kitchen because I had a feeling that the penis would not be appreciated by everyone at the table. Heart, on the other hand, is a fairly likeable cut. Beefy with a just slightly gamey flavor (think kidney, except much milder), the texture of heart is something akin to a poultry gizzard. The heart is also one of the more versatile types of offal it's tough and low in fat but takes well to either quick cooking or long stewing.
Beef heart is by far the largest of the hearts you'll find at the butcher's counter. The organ weighs in at more than two pounds of pure flesh, and even what isn't flesh can be used in your cooking. On that day everyone took a few perfunctory bites of the beef penis, but the beef heart was lauded wistfully by one friend as being "what I'd serve to my girlfriend on Valentine's Day, if I had a girlfriend." It may not be a cure for loneliness, but it does make for a beefy meal to be enjoyed with a nice glass of cabernet.
Prepping the Heart
Inside and out, the heart has quite a bit of gristle and fat (above). The fat can be reserved and rendered into beef tallow for use in cooking. When fabricating the whole heart into smaller sections, work with each chamber of the heart individually, slicing off the pockets of fat and the layer of tissue on the exterior and trimming the gristle within. One beef heart will serve at least six people, if not eight.
Pan-Searing or Grilling
Quickly browning or charring the outside while leaving the interior medium-rare is a fast and easy way to experience the heart. Like a steak, the organ benefits from being left to rest for a couple of minutes so as not to lose that beefy juice. Since the heart lacks the well-marbled fat of a good cut of rib-eye, it's best to leave the slices of heart on the rare side of medium-rare, as you would for a tenderloin, to prevent toughness. If you're cooking the heart indoors instead of grilling, it's best to quickly sear the slices on a cast iron to get a decent crust on the outside without overcooking the interior.
This particular beef heart was served with a persillade (finely minced garlic with parsley), but you could also pair it with a flavored butter as you would for a steak.
While I love fat, tendon, and marrow too much to eat a stew made entirely from heart, a couple chunks of the organ would be a welcome addition to a boef bourginon-style preparation. The chunks of heart, when stewed for two or more hours, will take on a texture slightly tougher than that of a well-stewed gizzard.
To be truly economical, you can grind up the scraps of heart to use in burgers or meatballs. Because the flesh of the heart isn't fatty, counteract the leanness by mixing the ground-up scraps with fatty ground beef. A 2:3 proportion of ground heart to ground beef is as far as you want to stretch the amount of heart in the mixture: use any more heart, and the grind won't contain enough fat.
The taste of the heart burger is not any beefier than a regular burger, but there is a faint offal taste to the grind that's noticeable to anyone who eats a lot of burgers on a regular basis (yours truly).
Beef Heart French Fries
Finally, using all that extraneous fat you'll accumulate in the trimmings, you can render the fat for using in cooking. Potatoes browned in beef fat will pair with either the seared sliced of heart or the heart burger a judicious dollop of the fat also makes a rich addition for use in stir-fries.
- cooking spray
- ½ cup unsalted butter, softened
- ½ cup white sugar
- ¼ cup firmly packed brown sugar
- 1 egg
- ¼ teaspoon vanilla extract
- 1 cup all-purpose flour, or more as needed
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- 1 cup candy-coated milk chocolate pieces (such as M&M's®), or to taste
Trace the bottom of a heart-shaped aluminum pan over parchment paper cut along the tracing. Spray pan lightly with cooking spray and line with the heart-shaped paper.
Preheat oven to 325 degrees F (165 degrees C).
Combine butter, white sugar, and brown sugar in the bowl of a stand mixer fitted with the paddle attachment beat until smooth and creamy. Add egg and vanilla mix until batter is blended, about 50 strokes.
Whisk flour, salt, and baking soda together in a small bowl. Add flour mixture into the batter stir until thick but spreadable, about 100 strokes. Fold in milk chocolate pieces gently. Pour batter into the prepared pan spread evenly with a spatula, leaving a 1-inch margin from the sides.
Bake in the middle shelf of the preheated oven until edges are golden brown and middle is set, 18 to 23 minutes. Press any remaining milk chocolate pieces into the still-warm cookie for decoration.
Let cool in pan for 10 to 15 minutes transfer to a cooling rack and remove the parchment paper.
Family Recipes from Big Martha, Martha Stewart's Mother
Cooking has always been very important to Martha Stewart and is central to her empire. Martha's love and mastery of all things food came from a very important person in her life: her mother, Martha Kostyra, who is otherwise known as "Big Martha." Mrs. Kostyra lived to be 93, and the family matriarch often appeared with her daughter on Martha's TV show. The 1983 cookbook, "Martha Stewart's Quick Cook," was even dedicated to Big Martha. The dedication reads: "To my mother, Martha Kostyra, and her mother, my early teachers." In Martha's 1985 dessert cookbook "Martha Stewart's Pies & Tarts," she wrote, "My mother spent most of her time in the kitchen, cooking, baking and sewing."
The recipes that Martha learned from her mother are delicious classics that you'll want to make again and again. They include traditional Polish dishes like kielbasa, stuffed cabbage, and several different pierogi recipes, both savory and sweet. There are also comfort food classics including roast loin of pork, borscht, meatloaf, mac and cheese, and stuffed peppers, all perfect for dinners year-round. And Big Martha's dessert recipes are equally mouthwatering: Think spice cake, rice pudding, white cake, lemon meringue cake, and recipes you might not be as familiar with, like blueberry buckle and lardy cake.
Clearly, food and cooking was a big part of Big Martha's life, and she made a point to pass this love down to her daughter. Want to learn how to make some of Mrs. Kostyra's most delicious recipes? Read on and bring your appetite!
Big Mac Sauce Recipe Ingredients
- 3/4 cup Mayonnaise
- 2 teaspoons of mustard
- 2 Tablespoons of diced hamburger pickles
- 1 Tablespoon White wine or plain white Vinegar
- 2 Tablespoon finely minced onion
- 2 teaspoons Stevia or Swerve
- 1/2 teaspoon Smoked Paprika
- half teaspoon Garlic Powder
- 1/2 teaspoon Onion Powder
Image via business insider
- 1/2 pound (2 sticks) unsalted butter
- 2 1/2 cups packed light-brown sugar
- 6 ounces unsweetened chocolate
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 cups flour
- 1/2 teaspoon salt
- Confectioners' sugar, colored sugar, cocoa, or crushed toffee bits, for decoration
Preheat oven to 325 degrees. Butter bottom of a 9-by-13-inch baking pan cut a piece of waxed paper to fit the bottom, and press it onto the buttered surface. In a large microwave-safe bowl, combine butter, brown sugar, and chocolate. Microwave on high for 1 minute stir. If the chocolate is not softened, continue to microwave at 10-second intervals, removing before it's completely melted.
Beat eggs and vanilla into the melted chocolate with a wooden spoon. Beat in flour and salt. Pour batter into the prepared pan, and smooth the top. Bake until a toothpick inserted in the center comes out almost clean, 35 to 40 minutes. Let cool.
Run a knife around the edge of the pan. Turn the brownie cake out onto a baking sheet, and flip over onto a work surface. Cut out the brownies with a 2 1/2-inch heart-shaped cookie cutter. Dust with cocoa if you like. Form the scraps into 1-inch balls, and roll them in the coating of your choice.
What could be sweeter than baking the cutest heart shaped cookies for your special valentine or for yourself!? Honestly, you never need an excuse to make sugar cookies. We chose to make a cream cheese frosting for the cookies to make them extra special. And feel free to dye the frosting any colors you wish or use any sprinkles your heart desires! Perfectly customizable making them the perfect gift-able treat. If you're looking for a more basic sugar cookie frosting try our perfect royal icing!
Fingers crossed that your valentine is making you some chocolate covered strawberries.
Editor's Note: The introduction to this recipe was updated on January 22, 2021 to include more information about the dish.
Have you made these yet? Let us know what you think in the comments below!
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter, melted
- 1 cup packed brown sugar
- ½ cup white sugar
- 1 tablespoon vanilla extract
- 1 egg
- 1 egg yolk
- 2 cups semisweet chocolate chips
Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
Sift together the flour, baking soda and salt set aside.
In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
Chicken and lime vermicelli
This delicious salad is full of so many wonderful flavours and colours. It can also be a meal on its own.
Find more great recipes and view nutritional information for this recipe on our website.
Watch our video to find out how to make the recipe.
- Place vermicelli in a large heatproof bowl and cover with boiling water. Let stand until just tender (about 5 to 10 minutes) and then drain.
- Combine vermicelli in a large bowl with carrots, spring onions, capsicum, herbs, garlic, chilli and chicken.
- Make the dressing by mixing together sweet chilli sauce and lemon juice.
- Pour dressing over the vermicelli and toss gently to combine.
- Cover and refrigerate until ready to serve.
- Try swapping the chicken for surimi (crab meat), ham, fish or any other cooked meat.
- Add any seasonal vegetables
- Swap ½ cup of fresh herbs for 2 Tbsp dried mixed herbs or parsley if fresh herbs are unavailable.