Down to Earth Danone

[downtoearth-danone]

BBQ beef ribs with a dry rub that is full of flavor and a glaze made of smoky BBQ sauce. Great for a summer cookout or anyone who likes BBQ!

Ingredients: 3 lbs beef ribs. 1 cup BBQ sauce. 2 tbsp brown sugar. 1 tbsp paprika. 1 tsp garlic powder. 1 tsp onion powder. 1 tsp cayenne pepper. Salt and pepper to taste.

Instructions: Preheat the grill to medium-high heat. In a bowl, mix brown sugar, paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper to create a dry rub. Rub the dry rub all over the beef ribs, ensuring they are well-coated. Place the ribs on the preheated grill and cook for 15 minutes on each side, or until they develop a nice crust. Brush the BBQ sauce over the ribs, coating them evenly. Continue to cook for an additional 10 minutes, turning occasionally. Check for doneness by inserting a meat thermometer into the thickest part of the ribs; it should read 145F 63C. Once done, remove the ribs from the grill and let them rest for a few minutes before serving.

Tanya Atkins

[downtoearth-danone]

Instant Pot Lemon Rice is a zesty and flavorful dish that pairs well with a variety of main courses or can be enjoyed on its own. The combination of tangy lemon juice and aromatic spices creates a vibrant and satisfying rice dish.

Ingredients: 1 cup basmati rice. 1 3/4 cups vegetable broth. 1 tablespoon olive oil. 1 lemon juiced and zested. 1 teaspoon lemon pepper seasoning. 1/2 teaspoon salt. 1/4 teaspoon turmeric powder. 2 tablespoons chopped fresh parsley.

Instructions: Rinse the basmati rice under cold water until the water runs clear. In the Instant Pot, combine the rinsed rice, vegetable broth, olive oil, lemon juice, lemon zest, lemon pepper seasoning, salt, and turmeric powder. Secure the lid and set the Instant Pot to Manual/Pressure Cook mode. Cook on high pressure for 4 minutes. Once the cooking cycle is complete, allow the pressure to release naturally for 5 minutes, then do a quick release of any remaining pressure. Carefully open the lid and fluff the rice with a fork. Garnish with chopped parsley before serving.

Emmett T

[downtoearth-danone]

This savory dish combines tender pan-fried chicken thighs with a luscious creamy bacon sauce infused with the bright flavors of lemon. It's a perfect balance of richness and citrusy zing that will satisfy your taste buds.

Ingredients: 4 boneless, skinless chicken thighs. 6 slices of bacon, chopped. 1/2 cup heavy cream. 2 tablespoons butter. 1 lemon, juiced and zested. Salt and pepper to taste. Chopped fresh parsley for garnish.

Instructions: On both sides, season chicken thighs with salt and pepper. Cook chopped bacon in a large skillet over medium-high heat until crispy. Leave bacon grease in the skillet after removing the bacon and draining it on paper towels. When the bacon grease is in the skillet, add 1 tablespoon of butter. The chicken thighs should be cooked through and have a golden brown crust after placing them in the skillet and cooking for about 5 to 6 minutes on each side. Take out and place aside the chicken from the skillet. Add the heavy cream, lemon juice, zest, and the last tablespoon of butter to the same skillet. For two to three minutes, or until the sauce slightly thickens, stir and simmer. Place the cooked chicken thighs back in the skillet and cover them with a portion of the rich bacon sauce. Over the sauce and chicken thighs, scatter the crispy bacon pieces. Serve hot, garnished with finely chopped fresh parsley. Savor your delectable pan-fried chicken thighs with a hint of lemon and a creamy bacon sauce!

Gabriel M

[downtoearth-danone]

This vibrant and flavorful turmeric cabbage stir fry is a quick and easy vegan dish packed with antioxidants and nutrients. The combination of turmeric and cumin seeds adds a warm and earthy flavor to the dish, while the lemon juice adds a refreshing touch. Enjoy it as a side dish or as a light main course.

Ingredients: 1 small cabbage, shredded. 2 tablespoons olive oil. 1 teaspoon cumin seeds. 1 teaspoon turmeric powder. 1 teaspoon salt. 1/2 teaspoon black pepper. 1 tablespoon lemon juice. 2 cloves garlic, minced. 2 tablespoons chopped fresh cilantro optional, for garnish.

Instructions: Heat olive oil in a large pan over medium heat. Add cumin seeds and let them sizzle for about 30 seconds. Add minced garlic and saut for another 30 seconds until fragrant. Add shredded cabbage to the pan and stir well. Sprinkle turmeric powder, salt, and black pepper over the cabbage. Stir-fry the cabbage for about 5-7 minutes until it becomes tender but still retains a slight crunch. Drizzle lemon juice over the cabbage and toss to combine. Garnish with chopped cilantro, if desired, before serving.

Adam

[downtoearth-danone]

A refreshing cocktail combining the sweetness of Midori liqueur with the tartness of kiwi and apple, finished with a fizzy touch.

Ingredients: 1 oz Midori liqueur. 1 oz vodka. 1 kiwi, peeled and sliced. 1/2 green apple, diced. 1 oz fresh lime juice. 1/2 oz simple syrup. Club soda, to top.

Instructions: Mix kiwi and green apple in a shaker. Voila, lime juice, simple syrup, and Midori liqueur should all be added. Put ice in the shaker and shake it well. Pour through a strainer into an ice-filled glass. Add club soda on top. Add a kiwi slice and an apple wedge as a garnish. Serve and have fun!

Meredith

[downtoearth-danone]

A rich and creamy milkshake that tastes great with Oreo cookies. Just what you need to satisfy your sweet tooth!

Ingredients: 3 cups vanilla ice cream. 1 cup milk. 6 Oreo cookies.

Instructions: In a blender, combine vanilla ice cream, milk, and Oreo cookies. Blend until smooth and creamy. Pour into glasses and garnish with crushed Oreo cookies, if desired.

Cooking with Katie

[downtoearth-danone]

A comforting and hearty skillet chicken pot pie filled with tender chicken, colorful vegetables, and a creamy sauce, topped with flaky puff pastry.

Ingredients: 2 cups cooked chicken, diced. 1 tablespoon olive oil. 1 onion, diced. 2 carrots, sliced. 2 celery stalks, sliced. 2 cloves garlic, minced. 1/4 cup all-purpose flour. 2 cups chicken broth. 1 cup frozen peas. 1 teaspoon dried thyme. Salt and pepper to taste. 1 sheet of puff pastry, thawed.

Instructions: Get the oven ready by heating it up to 400F 200C. Warm up the olive oil in a big pan over medium-low heat. Put in the celery, carrots, and onion. It will take about 5 minutes of cooking until the vegetables are soft. After you add the garlic, cook for one more minute. Add the flour and stir it in. Cook for one to two minutes, until the flour turns golden brown. So that it's smooth, slowly whisk in the chicken broth. Put in peas, thyme, salt, and pepper, along with diced chicken. Bring to a simmer and cook for 5 minutes, stirring every now and then, until it gets thick. Cut the puff pastry to fit the pan after rolling it out. Cover the pan with puff pastry and tuck the edges in. It should be baked for twenty to twenty-five minutes, or until the pastry is golden brown and the filling is fizzing. Enjoy while hot!

Karen Wiggins

[downtoearth-danone]

These Slow Cooker Roasted Ranch Potatoes are a flavorful and easy side dish that pairs well with any main course. The potatoes absorb the savory ranch seasoning as they cook slowly, resulting in tender and flavorful bites.

Ingredients: 2 lbs baby potatoes, halved. 1/4 cup olive oil. 1 packet ranch seasoning mix. 1/2 teaspoon garlic powder. Salt and pepper to taste. Chopped fresh parsley for garnish optional.

Instructions: Salt and pepper should be added to a bowl along with olive oil and ranch seasoning mix. Cut baby potatoes in half and put them in the slow cooker. Add the seasoning mix to the potatoes and toss to cover them completely. For 4 to 6 hours, or until the potatoes are soft, cover and cook on low heat. If you want, you can garnish with chopped fresh parsley after it's done cooking and serve it hot.

Clare

[downtoearth-danone]

Indulge guilt-free in this creamy and delicious vegan ice cream, made with only three simple ingredients. It's a refreshing treat that's perfect for those looking for a low-calorie dessert option.

Ingredients: 2 ripe bananas, frozen and sliced. 1 cup unsweetened almond milk. 1 tablespoon vanilla extract.

Instructions: In a blender, combine frozen banana slices, almond milk, and vanilla extract. Blend until smooth and creamy, scraping down the sides as needed. Transfer the mixture into a freezer-safe container and freeze for at least 4 hours or until firm. Once frozen, scoop the ice cream into bowls and serve immediately.

Wandering Where is Waldo

[downtoearth-danone]

A festive and bubbly punch perfect for ringing in the New Year with friends and family.

Ingredients: 1 bottle champagne. 1 cup cranberry juice. 1/4 cup orange liqueur. 1/4 cup fresh cranberries. 1 orange, thinly sliced. 1/4 cup pomegranate seeds. Ice cubes.

Instructions: In a large punch bowl, combine champagne, cranberry juice, and orange liqueur. Add ice cubes, fresh cranberries, orange slices, and pomegranate seeds. Stir gently to combine. Serve chilled in champagne glasses.

Prep Time: 10 minutes

Cook Time: 0 minutes

Caitlin D

[downtoearth-danone]

The earthy taste of kale, the sweetness of apple, and the crunch of almonds come together in this gluten-free Tuscan kale and apple salad, which is both tasty and good for you. The simple dressing gives the salad a tangy and slightly sweet taste that goes well with the other ingredients.

Ingredients: 1 bunch Tuscan kale, stems removed and leaves thinly sliced. 1 apple, thinly sliced. 1/4 cup sliced almonds. 2 tablespoons olive oil. 2 tablespoons apple cider vinegar. 1 tablespoon honey. Salt and pepper to taste.

Instructions: Slice the apple, kale, and almonds and put them all in a large bowl. Salt and pepper should be mixed with the honey, apple cider vinegar, olive oil, and pepper in a small bowl. Add the dressing to the kale and toss it all around so that it's all covered. Allow the salad to sit for ten minutes so that the flavors can mix. Serve and have fun!

Prep Time: 15 minutes

Cook Time: 0 minutes

Roger S

[downtoearth-danone]

This cocktail is a delicious mix of cherry-infused whiskey, cherry liqueur, and fresh citrus. It has the right amount of sweet and sour flavors, with a hint of warmth from the whiskey.

Ingredients: 2 oz cherry-infused whiskey. 1/2 oz cherry liqueur. 1/2 oz simple syrup. 1/2 oz fresh lemon juice. 3-4 fresh cherries for garnish.

Instructions: Put cherry-flavored whiskey, cherry liqueur, simple syrup, and fresh lemon juice in a cocktail shaker. Put ice in the shaker and shake it well for 15 to 20 seconds. Pour the mix through a strainer into a cocktail glass that has been filled with ice. Add fresh cherries on a cocktail pick as a garnish. Serve and have fun!

Prep Time: 5 minutes

Cook Time: 0 minutes

Ivy Peck

[downtoearth-danone]

This Apple Pie Chia Smoothie captures the cozy flavors of fall in a delicious and nutritious drink. Packed with fiber, vitamins, and minerals, it's a perfect way to start your day or enjoy as a satisfying snack.

Ingredients: 1 cup unsweetened almond milk. 1 medium ripe banana, sliced and frozen. 1 medium apple, cored and chopped. 2 tablespoons chia seeds. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1 tablespoon maple syrup or agave nectar. 1/2 teaspoon vanilla extract.

Instructions: In a blender, combine almond milk, frozen banana, chopped apple, chia seeds, cinnamon, nutmeg, maple syrup, and vanilla extract. Blend until smooth and creamy, adding more almond milk if necessary to reach desired consistency. Taste and adjust sweetness if needed by adding more maple syrup or agave nectar. Pour into glasses and serve immediately, garnished with a sprinkle of cinnamon if desired.

Prep Time: 5 minutes

Cook Time: 0 minutes

Roy K

[downtoearth-danone]

Indulge in the delightful combination of chocolate and orange with this Paleo-friendly marble cake. Made with almond flour and coconut flour, it's gluten-free and deliciously moist. Perfect for a guilt-free treat!

Ingredients: 2 cups almond flour. 1/2 cup coconut flour. 1/4 cup raw cacao powder. 1/4 cup coconut oil, melted. 1/4 cup honey or maple syrup. 4 eggs. 1/2 cup unsweetened almond milk. Zest of 2 oranges. Juice of 1 orange. 1 tsp vanilla extract. 1/2 tsp baking soda. 1/4 tsp salt.

Instructions: Preheat your oven to 350F 175C and grease a loaf pan. In a large bowl, combine almond flour, coconut flour, cacao powder, baking soda, and salt. In a separate bowl, whisk together melted coconut oil, honey or maple syrup, eggs, almond milk, orange zest, orange juice, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until well combined. Divide the batter in half into two separate bowls. In one bowl, add the orange zest and juice. Mix well. In the other bowl, add the cacao powder and mix until you have a chocolate batter. Alternate spoonfuls of the orange and chocolate batter into the greased loaf pan, creating a marbled effect. Use a knife or skewer to gently swirl the batters together for a marbled pattern. Bake in the preheated oven for 45-50 minutes, or until a toothpick comes out clean when inserted into the center of the cake. Allow the cake to cool in the pan for 15 minutes, then remove it from the pan and let it cool completely on a wire rack. Slice and serve your delicious Paleo Chocolate Orange Marble Cake! Enjoy!

Prep Time: 15 minutes

Cook Time: 50 minutes

Hazel Myers

[downtoearth-danone]

You can use these party ice cream cones for any event. You can add your favorite toppings and they're easy to make.

Ingredients: 12 sugar cones. 1 quart vanilla ice cream. Assorted toppings sprinkles, mini chocolate chips, chopped nuts, etc..

Instructions: Place sugar cones on a baking sheet lined with parchment paper. Scoop vanilla ice cream into each cone, filling to the top. Dip each cone into assorted toppings, pressing gently to adhere. Place cones back on the baking sheet and freeze for at least 1 hour before serving.

Prep Time: 15 minutes

Cook Time: 0 minutes

Paula Boyer

[downtoearth-danone]

An easy and quick way to make the classic Italian dish Chicken Parmesan is to cook it in a skillet. Breadcrumbs and Parmesan cheese are used to coat tender chicken breasts, which are then cooked in a skillet until golden brown. They have marinara sauce and melted mozzarella cheese on top, which makes them taste really good.

Ingredients: 4 boneless, skinless chicken breasts. Salt and pepper to taste. 1/2 cup all-purpose flour. 2 large eggs, beaten. 1 cup breadcrumbs. 1/2 cup grated Parmesan cheese. 2 tablespoons olive oil. 1 cup marinara sauce. 1 cup shredded mozzarella cheese. Fresh basil leaves for garnish.

Instructions: Season chicken breasts with salt and pepper. Dredge each chicken breast in flour, then dip in beaten eggs, and coat with a mixture of breadcrumbs and Parmesan cheese. Heat olive oil in a skillet over medium-high heat. Cook chicken breasts for about 4-5 minutes on each side, or until golden brown and cooked through. Preheat broiler. Top each chicken breast with marinara sauce and shredded mozzarella cheese. Place the skillet under the broiler for 2-3 minutes, or until the cheese is melted and bubbly. Garnish with fresh basil leaves before serving.

Prep Time: 15 minutes

Cook Time: 20 minutes

Agatha Pace

[downtoearth-danone]

Enjoy the sweet flavors of coconut and passion fruit in this delicious tart. The passion fruit cream is smooth and tangy, and the crunchy coconut macaroon crust is the perfect contrast. Enjoy this cool dessert that is sure to impress!

Ingredients: 1 cup sweetened shredded coconut. 1 cup granulated sugar. 2 large egg whites. 1/4 teaspoon salt. 1 teaspoon vanilla extract. 1/4 cup all-purpose flour. 1/2 cup heavy cream. 1/4 cup passion fruit puree. 2 tablespoons powdered sugar.

Instructions: Preheat the oven to 350F 175C. Grease a 9-inch tart pan with a removable bottom. In a mixing bowl, combine shredded coconut, granulated sugar, egg whites, salt, and vanilla extract. Mix well. Gradually add all-purpose flour to the coconut mixture, stirring until combined. Press the coconut mixture evenly into the prepared tart pan, forming a crust. Bake the crust in the preheated oven for about 20-25 minutes, or until golden brown. Allow it to cool completely. In a separate bowl, whip heavy cream until soft peaks form. Add passion fruit puree and powdered sugar, then continue whipping until stiff peaks form. Spread the passion fruit cream over the cooled coconut crust. Refrigerate the tart for at least 1 hour before serving. Slice and serve chilled. Enjoy!

Prep Time: 20 minutes

Cook Time: 25 minutes

#coconutlover, #dessertlovers, #macarooncrust, #tarttuesday

Vincent G