Three Awesome Plum Cocktails

Filed under: Food/Drink — Savvy Housekeeper at 7:36 am on Friday, July 24, 2015

Honey Barbecue Plum Cocktail: Grilled plums, bourbon, and honey liqueur.

Plum Margarita: Frozen plums, silver tequila, and don’t forget the blender.

Plum Smash: Plum, whiskey, and a little bit of thyme.

Make Yourself A Refreshing Plum Margarita

Filed under: Food/Drink — Savvy Housekeeper at 9:42 am on Wednesday, July 22, 2015


DIY Cocktails and I tried out plum margaritas, and you know? They’re awesome. Cold and refreshing and so easy to make. We used frozen plums, so we didn’t even have to add any ice.

Plum Margarita

(Makes one margarita)


    Three plums, halved, the pits removed, and frozen
    2 ounces silver tequila
    1 ounce triple sec
    1/4 ounce lemon juice
    1/4 ounce simple syrup


Put all the ingredients in a blender and blend until it looks like a margarita. Pour into a cocktail glass. Enjoy!

10 Delicious Plum Desserts

Filed under: Food/Drink — Savvy Housekeeper at 9:23 am on Tuesday, July 14, 2015

My neighbors gave me four bags of plums. I’ve already frozen some and made plum jam, and now it’s time to make a plum dessert. Which one should I do?


Plum Tart with Lemon Shortbread Crust


Plum Upside-Down Pudding Cake


Plum Galette


Plum Tart


Puff Pastry Plum Tarts


German Plum Cake


Fresh Plum Crumb Dessert Recipe

Plum Puffs


Plum-Hibiscus Gelatin Dessert


Plum cake with white chocolate frosting

How To Make Nasturtium Butter

Filed under: Food/Drink — Savvy Housekeeper at 8:29 am on Thursday, July 9, 2015


I recently tried making nasturtium butter and was pleased with how easy it was. I tried it on roasted salmon and loved the subtle, delicious flavor–plus the melting flower bits looked so pretty on the meat.

This is also a great way to use up nasturtium from the garden. You know, these guys:


I followed the Food Wishes video, which you can see below.

How To Make Nasturtium Butter:


    1 cup nasturtium flowers
    3 Tablespoons butter


1. Pick a packed cup of flowers. Wash and dry thoroughly.

2. Remove the petals from the flowers and crush into a paste with a mortar and pestle.

3. Smoosh the paste into room-temperature butter.

4. Roll the butter into a sausage-shape in plastic wrap. Wrap and put the butter back in the fridge so it will harden.

To use, slice off a pat and use anytime you want to add fancy butter to something. Chicken, fish, and steak seem like they would all benefit from it.

Here’s the video:

What To Do With Canned Sardines

Filed under: Food/Drink — Savvy Housekeeper at 7:09 am on Monday, July 6, 2015

Like Sardines in a Can

I loved sardines. Somehow, though, I ended up with several cans of them, and I’m tired of looking at them in my pantry. How should I use them up? Here’s some ideas:


Alton Brown’s Sardine-Avocado Sandwiches


Beer-Batter-Fried Sardines and Lime


Pantry Puttanesca with Sardines


Canned Sardine Niçoise


Greek Salad with Sardines

5 Twists On American Apple Pie

Filed under: Food/Drink — Savvy Housekeeper at 7:13 am on Wednesday, July 1, 2015

The fourth of July is just around the corner. What’s more American than apple pie? Probably something, but anyway, here’s 5 Twists On Apple Pie for Independence Day.


Spiced Bourbon Apple Pie sounds good.


It’s hot. Why not go for Apple Trifles?


Or Apple Pie Ice Cream Pie?


What is more American than Apple Pie? Perhaps Deep-Fried Apple Pie.


These Apple Pie Bars look delicious.

5 Things To Do With Summer Squash

Filed under: Food/Drink — Savvy Housekeeper at 7:38 am on Wednesday, June 24, 2015


So. Much. Squash. In. My. Garden. This. Year. Better get cooking. Here’s 6 Things To Do With Summer Squash:


Grilled Chicken Kebabs


Italian Sausage and Zucchini Pasta


Zucchini Fusilli


Summer Squash and Portobello Mushroom Vegetarian Lasagna


Eggplant and Zucchini Parmesan

10 Things To Do With Strawberries

Filed under: Food/Drink — Savvy Housekeeper at 7:57 am on Monday, June 15, 2015

It’s strawberry season! Here’s some suggestions for what to do with them.

Make Strawberry Syrup And Use It In An Italian Soda


Add Them To Salads

Make Fruit Roll-Ups


Make Your Own Strawberry Banana Popsicles

Have A Strawberry And Banana Fruit Snake


Bake A Strawberry Tart With Citrus Pastry Cream

Enjoy A Pink Collins Cocktail

Or Have A Chocolate Dipped Strawberry Cocktail


Bake A Strawberry Cake


Or Make Strawberry Jam, Of Course

DIY Freezer Meals: Blueberry Muffins

Filed under: Food/Drink — Savvy Housekeeper at 7:28 am on Monday, May 18, 2015


For this week’s freezer meal to Save Time In The Kitchen, I made muffins. Blueberry muffins because I had frozen blueberries in the freezer. The great thing about this recipe is that you can use frozen berries and the muffins work even better.

I adapted Alton Brown’s muffin recipe. I like this recipe because the yogurt and the addition of wheat flour makes the muffins a bit more nutritious than they’d normally be. (Let’s face it, often muffins are just an excuse to eat cake in the morning.)

To make the muffins into a freezer meal, I made a double batch of the recipe, which ended up being 24 muffins. I left some out for the boys to eat and froze the rest.

Before putting the muffins in a freezer-safe bag, I wrapped each one in wax paper. This does two things: 1. It helps protect the muffins from freezer burn and 2. It keeps them from freezing together in a big clump, making it easy to pull individual muffins out of the bag when needed.


DIY Freezer Meals: Blueberry Muffins


    1 cup wheat flour
    2 cups white flour
    2 teaspoons baking soda
    1 Tablespoon + 1 teaspoon baking powder
    1/2 teaspoon salt
    2 cups sugar
    1 cup vegetable oil
    2 eggs
    2 cups plain yogurt
    2-3 cups blueberries


Preheat oven to 375 degrees.

In a large bowl sift together the flour, baking soda, baking powder, and salt.

In another bowl, whisk together the sugar, oil, eggs, and yogurt. Don’t over-stir the mixture. You want it to be a shaggy ball. Add blueberries to mixture and stir 3 more times.

Grease 2 muffin pans. Fill each muffin indentation with 1/3 cup batter. Place in the oven and bake 18-20 minutes, rotating pan halfway through. Remove when a knife inserted in the center muffin comes out clean.

To Freeze: Wrap each muffin in wax or parchment paper. Store in a freezer-safe container. To eat, remove a muffin from freezer, let defrost, and enjoy.

More Whole Grains, Less Coronary Heart Disease

Filed under: Food/Drink — Savvy Housekeeper at 9:04 am on Wednesday, May 13, 2015


A study found that eating more whole grains can reduce the risk of coronary heart disease.

Data from three case-control studies involving 14,427 patients with CHD and 400,492 participants found that people who ate more whole grains were “significantly associated with reduced risk of coronary heart disease.”

What are whole grains? Here’s a partial list from the whole grains council.

    Corn, including whole cornmeal and popcorn
    Oats, including oatmeal
    Rice, both brown rice and colored rice
    Sorghum (also called milo)
    Wheat, including varieties such as spelt, emmer, farro, einkorn, Kamut®, durum and forms such as bulgur, cracked wheat and wheatberries
    Wild rice

So convincing, I just ate some oatmeal.

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