Rich Clemens’ Post

Want to chill with a frozen delight and slurp your worries away over the weekend? We got your back! Check out these delightful recipes we have curated and plan your weekend siesta even before you clock out for the week. Snow Cones 1. Combine 1 cup sugar and half cup of water in a saucepan 2. Bring to a boil and let the sugar dissolve. Reduce the heat and let it simmer for 2 minutes 3. Pour half of the simple syrup from the saucepan over 1 cup of strawberries (halved) 4. Let the strawberries sit for an hour 5. Puree the strawberries along with a quarter of white rum in a blender 6. Strain the mix through a sieve and set it aside to chill 7. To the remaining simple syrup, add the juice of 1 lime and a quarter of blue curacao 8. Stir the mix and set it aside to chill 9. Make crushed ice using a snow cone machine or blender 10. Add crushed ice to your serving cups, pour the syrup over the ice, and enjoy Strawberry-Lemon Punch 1. Blend 1 can of frozen pink lemonade concentrate, 1 pint of ripe strawberries, and 1 cup of cold water in a blender 2. Pour the liquified mixture into a punch bowl 3. Add 5 + ¼ cups of cold water to the bowl while stirring the mix 4. Keep stirring while adding 1 quart of ginger ale to the bowl 5. Serve the punch in a glass over ice and garnish with berries Citrus Cooler 1. Add 1 ½ cups of fresh orange juice, ½ cup of lime juice, and ½ cup of lemon juice to a pitcher and stir 2. Add 1 ½ tsp sugar into your mason jar 3. Top it with the juice mixture 4. Add lemon and lime slices to the jars and fill with ice 5. Cover and shake until the sugar dissolves 6. Top with club soda and serve #FrozenDrinkRecipes #SummerDrinks #RefreshingBeverages #FruityCombinations #BlendedCoffee #FrozenMocktails #SummerTreats #BeverageIdeas #SummerVibes #DrinkInspiration #FrozenDelights

Gobble till you Wobble this Thanksgiving with this delicious turkey brine recipe! Equipment used: @americanrangecooking Double Door Convection Oven @cambromfg 22 Quart Fresh Pro Container Ingredients: 2 gallons cold water 3 cups apple cider 1 cup kosher salt 3 tablespoons tricolor peppercorns 5 whole bay leaves 5 cloves garlic, minced 4 sprigs rosemary, leaves stripped off Peel of three large oranges, removed in large strips 1 turkey Directions: 1. Combine 2 gallons cold water with the apple cider, salt, peppercorns, bay leaves, garlic, rosemary and orange peels in a large pot. Stir until the salt and sugar dissolve. Bring to a boil, then turn off the heat and cover. 2. Allow to cool completely, then place into the fridge to chill. Place uncooked turkey in the chilled brine solution, then refrigerate for 16 to 24 hours. 3. When ready to roast the turkey, remove from the brine. 4. Liberally drizzle olive oil all over the turkey paying attention to all the areas of the bird. Sprinkle with salt, pepper, and paprika for that golden color. 5. Roast turkey at 350º for 2.5-3 hours (check how heavy your turkey is. Roasting times fluctuate based on weight of turkey). Happy Thanksgiving! #MirkGroup #Turkey #FoodserviceRep #FoodserviceEquipment #TestKitchen #Thanksgiving

Wheat-free dessert. My latest cooking experiment: pear and cardamom almondine courtesy of Sarah (another with the patience and understanding of a beekeeper’s wife).  I was testing out with the amazingly complex Thermomix that has been languishing on the worksurface until friend, Joan, dedicated a day to explaining it to me.  A couple of buttons, a timer and a dial turned basic ingredients into the makings of this utterly delicious dessert, without a trace of wheat.     100g caster sugar 100 g butter, softened. 100 g ground almonds. Half teaspoon cardamon seeds. 1 teaspoon cornflour. 1 egg. 2 pears, cored, quartered and each slice halved length-ways. A drizzle of honey. Preheat oven to 180C, Gas 4 and lightly butter an 8 inch loose-bottomed tin. Cream butter and sugar. Mix in ground almonds, cardamom and cornflour followed by the egg. Place mix in tin and arrange pear slices, peel-side down, before drizzling with honey.   Cook 25-35 minutes until the edges are firming, the middle has risen and reached at least 90C. My Tips: Instead of or in addition to the honey, top with 20g flaked almonds once the tart has cooked for about 20 minutes and return to the oven. We also succeeded with a basic Hollandaise sauce to go with the last of this year’s asparagus – beyond me to stir egg yolks and butter etc in a pan over heat without producing scrambled eggs.  The Thermamix did it all and kept the temperature accurate.  More experiments to come … (no picture, it all got eaten too fast!) #thermomix #blindbaker #bakingblind #almondine #pear #cardamom 

Rainy Friday vibes call for something sweet and savory! Today, I'm grilling up some juicy peaches for a delicious August Grilled Peach Salad. 🍑🥗 Instructions: Preheat your grill or grill pan over medium-high heat. Lightly brush the peach halves with a bit of olive oil to prevent sticking. Place the peaches cut-side down on the grill and cook for 2-3 minutes until grill marks form and the peaches are slightly softened. Flip and grill the other side for an additional 2-3 minutes. Remove from heat and let them cool for a moment. In a large bowl, toss the mixed salad greens with the extra-virgin olive oil, salt, and pepper to taste. Arrange the grilled peach halves on top of the salad greens. Sprinkle the crumbled feta cheese and chopped pecans (or walnuts) over the salad. Drizzle the balsamic glaze on top for a sweet and tangy finishing touch. Serve immediately and enjoy this delicious and refreshing August Grilled Peach Salad! Optional Additions: For some extra protein, you can add grilled chicken or sliced avocado to make it a heartier meal. Enjoy! 🍑🥗 *share the recipe and tag me!

"Life begins after a cup of coffee and a hearty breakfast" And there’s nothing better than delicious breakfast eggs. You’ll love these mushroom baked eggs with tomatoes! All you will need is: 🥚2 large flat mushrooms, chopped and stalks removed 🥚2 large tomatoes, halved 🥚2 large eggs 🥚2 handfuls of rocket 🥚Rapeseed oil 🥚1/2 garlic clove, grated 🥚Thyme leaves To make: 1️⃣ Heat the oven to 200C/180C fan/gas 6. 2️⃣ Brush the mushrooms with some oil and garlic, then place into two lightly greased gratin dishes, bottom side up and season as you wish. 3️⃣ Top the mushrooms with the chopped stalks and thyme, cover with foil and bake for 20 minutes. 4️⃣ Remove the foil, add the tomatoes to the dishes and carefully crack an egg onto each of the mushrooms. 5️⃣ Season and add a little more thyme and seasoning as you like. 6️⃣ Return to the over and bake for 10-12 minutes or until the eggs are set but the yolks are slightly runny. 7️⃣ Top with the rocket and serve straight away. Will you try this recipe? Make sure to save it for later!

🍗🎉 Drumroll, please! Bringing a classic with our #1 pick in America's favorite chicken recipes as Mother's Day weekend starts tonight! We're finishing off our countdown of America's favorite chicken recipes with the ultimate comfort food classic: Classic Fried Chicken! Crispy, golden perfection that's sure to make your taste buds dance! #Top3ChickenRecipes #FriedChickenFriday #SemperFoods Recipe Classic Fried Chicken Ingredients: - 1 whole chicken, cut into pieces (or use your preferred chicken parts) - 2 cups buttermilk - 2 cups all-purpose flour - 1 tablespoon salt - 1 tablespoon black pepper - 1 tablespoon paprika - 1 teaspoon garlic powder - 1 teaspoon onion powder - Vegetable oil, for frying Instructions: 1. Place the chicken pieces in a large bowl and cover them with buttermilk. Let them soak in the buttermilk for at least 1 hour, or overnight in the refrigerator for best results. 2. In a shallow dish or bowl, combine the flour, salt, pepper, paprika, garlic powder, and onion powder. 3. Remove the chicken pieces from the buttermilk, allowing any excess to drip off, and dredge them in the seasoned flour mixture, making sure to coat each piece thoroughly. 4. Heat about 1 inch of vegetable oil in a large skillet or Dutch oven over medium-high heat until it reaches 350°F (175°C). 5. Carefully place the chicken pieces in the hot oil, making sure not to overcrowd the pan. Fry the chicken in batches if necessary. 6. Fry the chicken for about 15-20 minutes, turning occasionally, until it is golden brown and cooked through. The internal temperature should reach 165°F (75°C). 7. Once the chicken is cooked, remove it from the oil and place it on a wire rack or paper towels to drain excess oil. 8. Serve the classic fried chicken hot, crispy, and delicious! Enjoy with your favorite sides like mashed potatoes, coleslaw, or biscuits. This classic fried chicken recipe is sure to be a hit with your family and friends. It's comfort food at its finest! Alright there were the three top for America this week. Which one ranks #1 in your household?!

How do you like your eggs in the morning? 😊 It’s time for another Walfinch recipe for carers and clients to make together and have some fun! Scrambled eggs on toast is a classic, and for good reason. It tastes great, and it’s super easy! Here’s how to whip up the perfect scrambled eggs on toast. You'll Need: • 2 large eggs (or more if you’re very hungry) • A touch of salt and pepper for seasoning • A splash of milk for creamy perfection • A couple of slices of your favourite bread • A bit of butter for cooking and extra for your toast • Grated cheese (if you’re feeling naughty) Making Magic in the Kitchen: 1️⃣ Mix & Mingle: Crack those eggs into a bowl, add a splash of milk, season with salt and pepper, and whisk together. 2️⃣ Add your cheese at this point just before it goes in the pan and it’ll melt into the mixture beautifully. 3️⃣ Butter Up: Heat a dab of butter in a pan over medium-low heat. Pour in the eggs and stir gently for soft, fluffy perfection. 4️⃣ Toast Time: While the eggs are cooking, toast that bread to crispy excellence and butter it up. 5️⃣ Serve & Savour: Pile those creamy scrambled eggs onto your crispy toast, take a seat, and dive right in. Sprinkle your favourite herbs on top if you want to make it “cheffy” Snap a pic of your scrambled egg masterpiece and share it with us! #BreakfastClub #ScrambledEggs #ToastTime #CookingTogether #CaregivingCuisine #MorningDelight

ENGLISH FRY UP WITH HOME-MADE BAKED BEANS I normally start my day with porridge or soaked oats, but on weekends I may have a fry-up or on a weekday, make it for lunch. Today I fancied it for lunch. Jordan Peterson, a clinical psychiatrist, recommends starting the day with a protein rich breakfast. If you add yoghurt or milk to your porridge, that's a source of protein. Or alternatively you can make a delicious fry-up (beans, eggs, bacon). . It's a bit more time-consuming which is why I would do it at the weekend or for lunch. The trick is to cook everything so that when you serve it, it's hot. No biggie if it's not but if you're cooking it for others, it's nice if the whole plate is hot. It's something my chef father would emphasise. Approx cost/serving: Bacon 1.50 Eggs 0.90 Beans 0.5 (with onion, oregano, 1/2 tomato) 1/2 tomato 0.5 Bread 0.5 Mushrooms 1 Total = 5 Approx time to make: 20 mins In a can of baked beans there are normally 40g of sugar For a woman, the recommended daily intake of sugar is 36g, so if you were to eat half a can, you're more than 1/2 way there. Making your own, which are super easy to make, is the alternative. I love a good fry up. What's your favourite breakfast? Do you ever make fry-up? If so, what do you include? #studentlife #ObesityTreatment #denmark #aarhus

My Favorite Turkey Stuffing Recipe Serves 8 to 10, Makes stuffing for 20 lb. turkey 12 ounces dried apricots, diced 1 cup Grand Marnier® In a small saucepan, place apricots and 1 cup Grand Marnier® over medium heat and bring to a boil. Remove from heat and set aside. Turkey liver and heart In a small saucepan, place turkey liver and heart in just enough water to cover and simmer over low heat for 30 minutes. Set aside. 1⁄2 cup butter 2 cups white onion, chopped 2 cups celery, chopped 1⁄2 pound bulk pork sausage 24 ounces Pepperidge Farm® Herb Seasoned Crushed Stuffing 1 cup slivered almonds 1⁄4 cup butter 3 cups canned chicken broth 1⁄2 cup Grand Marnier® 1⁄2 teaspoon dried thyme 1⁄2 teaspoon salt Large grind black pepper to taste In a large skillet, melt 1⁄2 cup butter over medium heat. Add onion and celery and sauté for 10 minutes, or until vegetables are tender. Transfer to a large mixing bowl and set aside. Cook pork sausage in the same skillet, crumbling with a fork, until sausage is no longer pink. Remove from heat, drain any excess grease, and add to the onion mixture. Finely dice turkey liver and heart and add to the onion mixture. Add stuffing mix, apricots with liquid, and slivered almonds to the onion mixture. Mix thoroughly. Heat the remaining 1⁄4 cup butter and chicken broth in a small saucepan over medium heat just until butter melts. Pour over stuffing mixture and add the remaining 1⁄2 cup Grand Marnier®, thyme, and salt. Mix well to evenly moisten stuffing. Season to taste with pepper. Makes enough stuffing for a 20-pound turkey. #TurkeyStuffing #Stuffing #Thanksgiving #happythanksgiving https://lnkd.in/gRAjXHsS #Recipes #EasyRecipes #Foodie #CarolAnnKates #Tasty #Cookbook #Dinner #FoodBlogger #AwardWinningAuthor #GroceryShoppingSecrets

What is the menu for your Christmas dinner? If you do not know yet, try this delicious recipe: Herbed Pancetta Peppers Turkey Roulade.🦃🥓🌿🍽 🎄🎅🏽   Ingredients 1 whole skin-on, bone-in turkey breast, bones removed (about 1kg) Kosher salt 2 Tbsp. extra-virgin olive oil 4 oz. pancetta, diced into small cubes 3 Sweetpoint peppers, destemmed and seeds removed, chopped 2 shallots, chopped 4 garlic cloves 3 sage leaves ½ cup parsley stems and leaves 1 Tbsp. fresh thyme leaves 1 Tbsp. fresh rosemary leaves 1 tsp orange zest ½ cup Panko breadcrumbs   Directions Heat oven to 175°C.   Heat oil in a small skillet over medium heat. Cook the pancetta until brown and crisp, 5-8 minutes. Remove from the pan and transfer to the bowl of a food processor. Reserve the fat for basting.  To the food processor, add the peppers, shallots, garlic, sage, parsley, thyme, rosemary, orange zest and ½ tsp. Kosher salt. Process until fine. Transfer to a large bowl and fold in the breadcrumbs.   On a clean work surface, lay out the turkey breast. To butterfly the breast, hold a long, sharp knife lengthwise along the breast. Slice the breast in half, stopping just before cutting all the way through. Fold over the top piece and lay the breast out flat, with skin-side down. Uniformly pound the chicken with a mallet until ½” thick. Season both sides of the turkey with Kosher salt. Evenly spread the pepper mixture all over the top of the breast. Starting at the short side, roll the turkey breast up tightly to form a log shape. Tie the turkey with kitchen twine (once down the length of the roast and then around the width every inch or two) to secure the shape. Brush with the reserved pancetta fat.   Transfer turkey roulade to a roasting pan skin-side down and cook until skin is golden and crisp, about 1 hr or until an internal temperature of 68°C. If the skin begins to brown too much, loosely cover it with foil. Remove and allow to rest for 10 minutes before slicing      #Christmasdinner #MerryXmas #Turkey #Dinner #Family #Recipe #Peppers #Sohoproduce #Vegetables #Fruit