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Eat well Feel well, hamilton Street, New Brunswick, NJ (2026)

07/24/2024

No-Bake Banana Split Dessert 🍌🍫🍓
Ingredients:
Crust:

2 cups graham cracker crumbs
1/2 cup (1 stick) unsalted butter, melted
Filling:

1 package (8 oz) cream cheese, softened
1/4 cup granulated sugar
1 can (20 oz) crushed pineapple, well drained
4 bananas, sliced
1 tub (8 oz) whipped topping, thawed
Toppings:

1/2 cup chopped walnuts or pecans
1/4 cup chocolate syrup
1/4 cup maraschino cherries, halved
Fresh strawberries, sliced (optional)
Instructions:
Make the Crust:

In a medium bowl, combine the graham cracker crumbs and melted butter.
Press the mixture firmly into the bottom of a 9x13-inch baking dish to form an even layer.
Chill in the refrigerator while preparing the filling.
Prepare the Filling:

In a large bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy.
Spread the cream cheese mixture evenly over the chilled crust.
Layer the Dessert:

Spread the well-drained crushed pineapple evenly over the cream cheese layer.
Arrange the sliced bananas over the pineapple layer.
Spread the whipped topping evenly over the bananas.
Add the Toppings:

Sprinkle the chopped nuts evenly over the whipped topping.
Drizzle the chocolate syrup over the top.
Decorate with halved maraschino cherries and sliced fresh strawberries if desired.
Chill and Serve:

Chill the dessert in the refrigerator for at least 2 hours, or until set.
Cut into squares and serve.
Enjoy your refreshing and delightful No-Bake Banana Split Dessert! 🍌🍫🍓

07/24/2024

Grandma's Buttermilk Biscuits 🥛🍞
Ingredients:
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/2 cup (1 stick) unsalted butter, cold and cubed
3/4 cup buttermilk, cold
Instructions:
Preheat the Oven:

Preheat your oven to 450°F (230°C).
Mix the Dry Ingredients:

In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
Cut in the Butter:

Add the cold, cubed butter to the flour mixture.
Using a pastry cutter or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter.
Add the Buttermilk:

Pour the cold buttermilk into the flour and butter mixture.
Stir gently with a wooden spoon or spatula until just combined. Be careful not to overmix.
Shape the Dough:

Turn the dough out onto a lightly floured surface.
Gently knead the dough a few times until it comes together. If the dough is too sticky, sprinkle a little more flour on top.
Pat or roll the dough out to about 1/2-inch thickness.
Cut the Biscuits:

Use a biscuit cutter (about 2.5 inches in diameter) to cut out biscuits.
Place the biscuits on a baking sheet lined with parchment paper or a silicone baking mat.
Gather any scraps of dough, pat it out again, and cut more biscuits until all the dough is used.
Bake:

Bake the biscuits in the preheated oven for 10-12 minutes, or until they are golden brown on top.
Serve:

Serve the biscuits warm with butter, jam, honey, or your favorite gravy.
Enjoy your homemade buttermilk biscuits! 🥛🍞

07/24/2024

Southern Chocolate Gravy and Biscuits 🍫🍪
Ingredients:
Biscuits:

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, cold and cubed
3/4 cup milk
Chocolate Gravy:

1 cup granulated sugar
2 tablespoons cocoa powder
2 tablespoons all-purpose flour
1/4 teaspoon salt
1 1/2 cups milk
1 teaspoon vanilla extract
2 tablespoons unsalted butter
Instructions:
Make the Biscuits:

Preheat your oven to 425°F (220°C).
In a large mixing bowl, whisk together the flour, baking powder, and salt.
Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Add the milk and stir until just combined.
Turn the dough out onto a floured surface and gently knead a few times.
Pat or roll the dough to about 1/2-inch thickness.
Use a biscuit cutter to cut out biscuits and place them on a baking sheet.
Bake for 12-15 minutes, until golden brown.
Make the Chocolate Gravy:

In a medium saucepan, whisk together the sugar, cocoa powder, flour, and salt.
Gradually whisk in the milk until smooth.
Cook over medium heat, stirring constantly, until the mixture thickens and comes to a gentle boil.
Remove from heat and stir in the vanilla extract and butter until melted and smooth.
Serve:

Split the warm biscuits in half and pour the hot chocolate gravy over the top.
Enjoy immediately! 😋🍫
Enjoy your Southern Chocolate Gravy and Biscuits!

07/24/2024

Baked Sweet and Sour Chicken with Rice
Ingredients:
Chicken:

1 1/2 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
Salt and pepper to taste
1 cup cornstarch
2 large eggs, beaten
1/4 cup vegetable oil
Sweet and Sour Sauce:

1 cup granulated sugar
1/3 cup ketchup
1/2 cup apple cider vinegar
1 tablespoon soy sauce
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
For Serving:

Cooked white or brown rice
Steamed broccoli or your choice of vegetables (optional)
Instructions:
Prepare the Chicken:

Preheat your oven to 325°F (165°C).
Season the chicken pieces with salt and pepper.
Place the cornstarch in a shallow dish and the beaten eggs in another shallow dish.
Dredge each piece of chicken in the cornstarch, then dip in the beaten eggs, ensuring each piece is well-coated.
Cook the Chicken:

Heat the vegetable oil in a large skillet over medium-high heat.
Working in batches, cook the chicken pieces until golden brown on all sides, but not necessarily cooked through. This should take about 3-4 minutes per side.
Transfer the browned chicken pieces to a 9x13 inch baking dish.
Make the Sweet and Sour Sauce:

In a medium bowl, whisk together the sugar, ketchup, apple cider vinegar, soy sauce, garlic powder, onion powder, and salt until well combined.
Bake the Chicken:

Pour the sweet and sour sauce evenly over the chicken in the baking dish.
Gently stir to ensure all the chicken pieces are coated with the sauce.
Bake, uncovered, in the preheated oven for 1 hour, stirring every 15 minutes to evenly coat the chicken with the sauce.
Prepare the Rice and Vegetables:

While the chicken is baking, cook the rice according to package instructions.
Steam broccoli or other vegetables if desired.
Serve:

Serve the baked sweet and sour chicken over a bed of rice, with steamed vegetables on the side if using.
Enjoy your homemade Baked Sweet and Sour Chicken with rice!

07/24/2024

Crunchy Detox Salad
Ingredients:
Salad:

2 cups shredded kale
1 cup shredded red cabbage
1 cup shredded carrots
1 cup thinly sliced bell peppers (any color)
1 cup chopped cucumber
1 cup thinly sliced radishes
1 cup broccoli florets (small)
1/4 cup chopped fresh parsley
1/4 cup chopped fresh cilantro
1/4 cup chopped green onions
1/4 cup sunflower seeds
1/4 cup pumpkin seeds
1/4 cup sliced almonds
Dressing:

1/4 cup olive oil
2 tablespoons apple cider vinegar
1 tablespoon lemon juice
1 tablespoon maple syrup or honey
1 teaspoon Dijon mustard
1 clove garlic, minced
Salt and pepper to taste
Instructions:
Prepare the Vegetables:

Wash and shred the kale, red cabbage, and carrots.
Thinly slice the bell peppers, cucumber, and radishes.
Chop the parsley, cilantro, and green onions.
Cut the broccoli into small florets.
Assemble the Salad:

In a large mixing bowl, combine the shredded kale, red cabbage, carrots, bell peppers, cucumber, radishes, and broccoli florets.
Add the chopped parsley, cilantro, and green onions.
Sprinkle the sunflower seeds, pumpkin seeds, and sliced almonds over the salad.
Make the Dressing:

In a small bowl or jar, whisk together the olive oil, apple cider vinegar, lemon juice, maple syrup or honey, Dijon mustard, minced garlic, salt, and pepper until well combined.
Dress the Salad:

Pour the dressing over the salad and toss everything together until the vegetables are well coated with the dressing.
Serve:

Serve the salad immediately or let it sit in the refrigerator for about 30 minutes to allow the flavors to meld together.
Enjoy your crunchy and nutritious detox salad!

07/24/2024

Crab Cake Egg Rolls 🦀🥢
Ingredients:
For the Crab Cake Mixture:

1 lb lump crab meat 🦀
1/2 cup mayonnaise 🥫
1 egg, beaten 🥚
1 tsp Dijon mustard 🍯
1 tsp Worcestershire sauce 🌿
1/2 tsp Old Bay seasoning 🌶️
1/2 cup breadcrumbs 🌾
2 green onions, finely chopped 🌿
1/4 cup red bell pepper, finely chopped 🌶️
2 tbsp fresh parsley, chopped 🌿
Salt and pepper to taste 🧂
For the Egg Rolls:

12 egg roll wrappers 🥟
1 egg, beaten (for sealing) 🥚
Vegetable oil for frying 🛢️
For the Dipping Sauce:

1/2 cup mayonnaise 🥫
2 tbsp sriracha sauce 🌶️
1 tbsp lime juice 🍋
1 tsp honey 🍯
Instructions:
Prepare the Crab Cake Mixture: In a large bowl, combine the crab meat, mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, breadcrumbs, green onions, red bell pepper, parsley, salt, and pepper. Mix until well combined.

Assemble the Egg Rolls:

Lay an egg roll wrapper on a clean surface with one corner pointing towards you (like a diamond shape).
Place about 2 tablespoons of the crab cake mixture in the center of the wrapper.
Fold the bottom corner over the filling, then fold in the sides, and roll up tightly. Brush the top corner with beaten egg to seal the roll.
Repeat with the remaining wrappers and filling.
Fry the Egg Rolls:

Heat vegetable oil in a deep fryer or large skillet to 350°F (175°C).
Fry the egg rolls in batches, turning occasionally, until they are golden brown and crispy, about 3-4 minutes.
Remove the egg rolls with a slotted spoon and drain on paper towels.
Prepare the Dipping Sauce:

In a small bowl, whisk together the mayonnaise, sriracha sauce, lime juice, and honey until smooth.
Serve:

Serve the crab cake egg rolls hot with the spicy dipping sauce on the side.
Enjoy your crispy and delicious Crab Cake Egg Rolls! 🦀🥢😋

07/24/2024

Pickled Pepper and Onion Relish 🌶️🧅
Ingredients:
3 large bell peppers (mixed colors), thinly sliced 🌶️
2 large onions, thinly sliced 🧅
3 cloves garlic, minced 🧄
1 cup white vinegar 🍶
1/2 cup apple cider vinegar 🍏
1/2 cup sugar 🧂
1 tbsp salt 🧂
1 tsp mustard seeds 🌾
1 tsp celery seeds 🌱
1/2 tsp red pepper flakes (optional) 🌶️
1/2 tsp black peppercorns 🌑
1 bay leaf 🍃
Instructions:
Prepare the Vegetables: Thinly slice the bell peppers and onions. Mince the garlic.

Blanch the Vegetables: Bring a large pot of water to a boil. Add the sliced peppers and onions to the boiling water for about 1 minute, then drain and set aside.

Make the Pickling Brine: In a large saucepan, combine the white vinegar, apple cider vinegar, sugar, salt, mustard seeds, celery seeds, red pepper flakes (if using), black peppercorns, and bay leaf. Bring the mixture to a boil, stirring until the sugar and salt are dissolved.

Combine Vegetables and Brine: Add the blanched peppers, onions, and minced garlic to the saucepan with the brine. Return to a boil, then remove from heat.

Pack into Jars: Carefully pack the hot pepper and onion mixture into sterilized jars. Pour the hot brine over the vegetables, making sure they are fully submerged. Leave about 1/2 inch of headspace at the top of each jar.

Seal and Cool: Wipe the rims of the jars with a clean, damp cloth. Seal the jars with sterilized lids and bands. Let the jars cool to room temperature.

Refrigerate and Marinate: Once cooled, refrigerate the jars. Allow the relish to marinate for at least 24 hours before using, preferably a few days for the best flavor.

Serve: Use this pickled pepper and onion relish as a topping for sandwiches, burgers, hot dogs, or as a flavorful addition to salads and charcuterie boards.

Enjoy your tangy and flavorful Pickled Pepper and Onion Relish! 🌶️🧅🍴

07/24/2024

Best Homemade Potato Soup 🥔🍲
Ingredients:
6 large russet potatoes, peeled and diced 🥔
1 medium onion, finely chopped 🧅
2 cloves garlic, minced 🧄
4 cups chicken broth 🍗
1 cup heavy cream 🥛
1 cup milk 🥛
4 tbsp butter 🧈
1/4 cup all-purpose flour 🌾
Salt and pepper to taste 🧂
1 tsp dried thyme 🌿
1 tsp dried parsley 🌿
1 cup shredded cheddar cheese 🧀 (optional)
4 slices bacon, cooked and crumbled 🥓 (optional)
2 green onions, chopped 🌿 (optional)
Instructions:
Prepare the Vegetables: Peel and dice the potatoes, and finely chop the onion and garlic.

Cook the Potatoes: In a large pot, add the diced potatoes and chicken broth. Bring to a boil over medium-high heat. Reduce the heat and simmer until the potatoes are tender, about 10-15 minutes.

Sauté Onions and Garlic: In a separate pan, melt 2 tablespoons of butter over medium heat. Add the chopped onion and sauté until softened, about 5 minutes. Add the minced garlic and cook for another minute. Set aside.

Make the Roux: In the same pan, melt the remaining 2 tablespoons of butter. Stir in the flour and cook, stirring constantly, until the mixture is bubbly and golden, about 2 minutes. Gradually whisk in the heavy cream and milk, continuing to whisk until the mixture is smooth and thickened.

Combine Ingredients: Add the sautéed onions and garlic to the pot with the potatoes and broth. Stir in the thickened cream mixture. Season with salt, pepper, thyme, and parsley.

Simmer the Soup: Reduce the heat to low and let the soup simmer for about 10 minutes, stirring occasionally, until it reaches the desired consistency.

Optional Additions: If desired, stir in the shredded cheddar cheese until melted and combined. Garnish with crumbled bacon and chopped green onions.

Serve: Ladle the soup into bowls and serve hot. Enjoy your creamy, comforting homemade potato soup!

Enjoy your delicious homemade potato soup! 🥔🍲😋

07/24/2024

Pot Roast with Potatoes and Carrots 🥩🥔🥕
Ingredients:
3-4 lbs beef chuck roast 🥩
Salt and pepper to taste 🧂
2 tbsp olive oil 🫒
1 large onion, chopped 🧅
4 cloves garlic, minced 🧄
2 cups beef broth 🥣
1 cup red wine 🍷 (optional)
2 tbsp tomato paste 🍅
1 tbsp Worcestershire sauce 🌿
1 tsp dried thyme 🌿
1 tsp dried rosemary 🌿
1 bay leaf 🍃
1 lb baby potatoes, halved 🥔
4 large carrots, peeled and cut into chunks 🥕
Instructions:
Preheat Oven: Preheat your oven to 300°F (150°C).

Season and Sear the Roast: Season the beef chuck roast generously with salt and pepper. Heat olive oil in a large oven-safe pot or Dutch oven over medium-high heat. Sear the roast on all sides until browned, about 4-5 minutes per side. Remove the roast and set aside.

Sauté Onions and Garlic: In the same pot, add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute.

Deglaze the Pot: Pour in the beef broth and red wine (if using) to deglaze the pot, scraping up any browned bits from the bottom. Stir in the tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaf.

Add the Roast and Vegetables: Return the seared roast to the pot. Add the halved baby potatoes and carrot chunks around the roast.

Cook Low and Slow: Cover the pot with a lid and place it in the preheated oven. Cook for 3-4 hours, or until the roast is tender and easily shreds with a fork.

Serve: Remove the bay leaf before serving. Slice the roast or pull it apart with forks, and serve with the potatoes and carrots. Spoon some of the delicious sauce over the top.

Enjoy your hearty and comforting Pot Roast with Potatoes and Carrots! 🥩🥔🥕🍽️

07/23/2024

Savory Grilled Cheeseburger Wraps 🍔🌯
Ingredients:
1 lb ground beef 🥩
1 small onion, finely chopped 🧅
2 cloves garlic, minced 🧄
Salt and pepper to taste 🧂
1 cup shredded cheddar cheese 🧀
1/4 cup ketchup 🍅
2 tbsp mustard 🌭
2 tbsp mayonnaise 🥪
4 large flour tortillas 🌯
Lettuce leaves 🥬
Sliced tomatoes 🍅
Pickles 🥒
Instructions:
Cook the Beef: In a large skillet over medium heat, cook the ground beef until browned. Add the chopped onion and minced garlic, and continue to cook until the onion is translucent. Season with salt and pepper.

Mix the Fillings: In a bowl, combine the cooked beef mixture with shredded cheddar cheese, ketchup, mustard, and mayonnaise. Mix well.

Assemble the Wraps: Lay out the flour tortillas. Place a few lettuce leaves on each tortilla. Spoon the beef mixture evenly over the lettuce. Top with sliced tomatoes and pickles.

Wrap It Up: Fold in the sides of the tortilla and then roll it up tightly from the bottom to the top.

Grill the Wraps: Heat a grill pan over medium-high heat. Place the wraps seam-side down on the grill pan and cook until the tortillas are golden brown and crispy, about 2-3 minutes per side.

Serve and Enjoy: Cut the wraps in half if desired and serve warm.

Enjoy your delicious Savory Grilled Cheeseburger Wraps! 🍔🌯😋

07/23/2024

Dill Pickle Dip
Ingredients
1 cup sour cream 🍶
1 cup cream cheese, softened 🧀
1 cup chopped dill pickles 🥒
1/4 cup pickle juice 🥒💧
1 tablespoon dried dill w**d 🌿
1 teaspoon garlic powder 🧄
1/2 teaspoon onion powder 🧅
Salt and pepper to taste 🧂
Instructions
Prepare the Base: In a large mixing bowl, combine the sour cream and softened cream cheese. Use an electric mixer or a whisk to blend until smooth and creamy 🍶🧀.

Add Pickles and Juice: Stir in the chopped dill pickles and pickle juice 🥒💧. Mix well to combine.

Season: Add the dried dill w**d, garlic powder, and onion powder 🌿🧄🧅. Stir until all the ingredients are evenly distributed.

Adjust Seasoning: Taste the dip and add salt and pepper to your preference 🧂.

Chill: Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld together.

Serve: Transfer the dip to a serving bowl and garnish with a sprinkle of dried dill w**d if desired 🌿. Serve with your favorite dippers, such as potato chips, crackers, or fresh vegetables 🥒🥕.

Enjoy your tangy and flavorful Dill Pickle Dip! 🥒😋

07/23/2024

moist burrito recipe,

Ingredients
For the Filling:

1 lb ground beef or chicken 🍗
1 packet taco seasoning mix 🌮
1/2 cup water 💧
1 can (15 oz) black beans, drained and rinsed 🫘
1 cup cooked rice 🍚
1 cup shredded cheddar cheese 🧀
1/2 cup sour cream 🍶
1/2 cup salsa 🌶️
1/2 cup chopped fresh cilantro 🌿
1 small onion, diced 🧅
1 bell pepper, diced 🫑
1 tablespoon olive oil 🫒
Salt and pepper to taste 🧂
For the Burrito Assembly:

8 large flour tortillas 🌯
1 cup shredded lettuce 🥬
1 cup diced tomatoes 🍅
1 cup additional shredded cheese 🧀
Additional sour cream and salsa for serving 🍶🌶️
Instructions
Cook the Meat: In a large skillet, heat the olive oil over medium heat 🫒. Add the diced onion and bell pepper 🧅🫑, cooking until softened, about 5 minutes. Add the ground beef or chicken 🍗 and cook until browned and fully cooked. Drain any excess fat.

Season the Meat: Add the taco seasoning mix 🌮 and 1/2 cup of water 💧 to the skillet with the meat. Stir to combine and cook until the mixture thickens, about 5 minutes.

Add Beans and Rice: Stir in the black beans and cooked rice 🫘🍚, mixing until everything is well combined and heated through. Remove from heat.

Prepare Tortillas: Warm the flour tortillas in the microwave or on a skillet until they are soft and pliable 🌯.

Assemble the Burritos: Lay out a tortilla on a flat surface. Spread a layer of sour cream and salsa 🍶🌶️ in the center of the tortilla. Add a generous scoop of the meat, bean, and rice mixture. Top with shredded cheddar cheese 🧀, lettuce 🥬, tomatoes 🍅, and cilantro 🌿.

Fold the Burritos: Fold in the sides of the tortilla, then roll it up from the bottom to the top to enclose the filling completely 🌯.

Moistening the Burritos: To keep the burritos moist, you can either:

Bake with Sauce: Place the burritos seam-side down in a baking dish. Top with a layer of salsa 🌶️ and additional cheese 🧀. Cover with foil and bake at 350°F (175°C) for 15-20 minutes, or until the cheese is melted and the burritos are heated through.
Steam Heat: Wrap each burrito in a damp paper towel and microwave for 1-2 minutes until heated through 🌯.
Serve: Serve the burritos with additional sour cream and salsa on the side 🍶🌶️.

Enjoy your moist and flavorful burritos! 🌯😋

Eat well Feel well

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