Tag: SWEET

Friday Gazette: Low Carb Recipes, Quotes To Inspire, Somethin’ Sweet, Family Photos, Giveaway, and More! by Gordon Ramsay

Good Afternoon, friends!

I hope you’ve had a productive week. Each Friday Ricky and I find ourselves sliding into the weekend, ready for some rest and relaxation as we unplug and spend time with one another. With the heat of summer slowly heading out, we plan on finishing up some household projects, catching up on our reading, and savoring life. I’m about to head into the kitchen and make some Homestead Banana Bread for our fellowship this weekend, per request from my dear friend, Donna. After that I’ll pick up the house a bit and work on the upcoming Bible study that launches October 2.

As I type this, I’m thinking of you reading it. Hoping you are well, wishing you peace and joy in your heart, and praying you can find time to focus on the blessings this weekend.

Gratefully,
Christy, Phil 1:12

Click here to see all of my quote graphics and follow me on Instagram to see them first. You are welcome to download and share them!

Encouraging One Another!

Is it raining or are those tears in my eyes? Yup, it’s tears. Wow. This story filled my heart.

This week on Southern Plate

This week’s recipe features on Southern Plate are:

Homestead Banana Bread: I can never have too many Banana Bread recipes and I love them all, but with a full block of cream cheese whipped into the batter, seasonal spices, and a cinnamon and toasted pecan topping, Homestead Banana Bread has a very special place in my heart and on my plate! I’m more of this today for our fellowship this weekend.
Creamy Low Carb Vegetable Soup: Eating low carb bit craving more flavor and variety? This thick creamy vegetable soup scratches all the itches! Check out the unique and highly effective thickener I use to keep it low carb!

Eating Low Carb? Check out all of my low carb recipes here. More coming!

Learning To Dig Deeper

This week I shared a post to teach you how to dig deeper in your Bible study using a free online tool.

This Week’s Coffee Chat

Today’s topic is Kindness.

Recipes from Friends

This week I’m sharing two delicious recipe from friends!

Dark Chocolate Walnut Blondies from Barefoot In The Kitchen and Easy Baked Pumpkin Spice Doughnuts from Chef Alli

If you visit them, tell ’em SouthernPlate sent ya!

News!

This week, in preparation for beginning our new reading cycle, I debuted our new logo for the Front Porch Fellowship! If you’d like to read about the meaning behind it, click here.

From My Instagram

To follow me on instagram or read the story behind these photos, click here.

Last Week’s $25 Amazon Gift Card winner was BARBARA HALL!

Winners of Amazon Gift Cards so far: Vickie Riddle, Angie McCrary, Jo Mooneyhan, Kim Graves, Wanda T, and Barbara Hall. I pick a new winner each week and send them an Amazon gift card. Sometimes I decide to pick more than one and sometimes I decide to send more than $25. 😀

To enter, simply leave a comment on this post.

THANK YOU for being here. Be blessed and be a blessing!

Yum

Sweet Earth Review + Simple Italian Salad — The Skinny Fork by Gordon Ramsay

Being as I couldn’t decide which Sweet Earth pizza to make, I decided to make all three that I had on hand. Protein Lover’s, Veggie Lover’s, and Herb Lover’s 5 Cheese! To be honest, my very favorite one was Protein Lover’s because the flavors were AMAZING. I love all the Sweet Earth Foods because they are award-winning and globally inspired that are high in protein, fiber, and nutrients. Plus, their organic, vegetarian and/or vegan. Which means that my family and I can enjoy their products guilt-free! They offer delightful, bold and healthy meals that everyone will love.

I decided to pair my plethora of pizzas with a simple Italian salad with my favorite homemade Italian dressing. Between the salad and pizzas, this is one Friday dinner that I’m happy to share. The salad is based on a similar one from an Italian restaurant, but I’ve made a few health conscious swaps.

Sweet Hot Mustard Slaw – It’s All About the “Cassage” by Gordon Ramsay

I’m not particularly picky about my coleslaws, and as long
as they’re properly made, I enjoy a wide variety of flavors and combinations,
but this mustard slaw may be my fav. The combo of hot and
sweet has a proven track record in palate pleasing, and that’s especially true
when we’re talking about a cold salad.

Of course, how sweet, and how hot will be up to your
personal tastes, as well as what you’re going to serve this with. If I’m going
to toss this next too some spicy grilled sausages, then I will tone down the
punch, whereas if I’m topping a sweet, smoky pulled pork sandwich, I might be a
little more aggressive, like I was here.

Regardless of what exactly you put in yours, the key here is
salting, and massaging your cut cabbage first (aka “cassage”). This not only
draws out water, which actually sweetens up the flavor, but it also produces a
flexible, yet still crunchy texture, which I think is lacking in many other
“chop and mix” recipes.

I realize we’ve done coleslaws where we skip this step,
which is fine if you slice your cabbage thin, and serve it relatively quickly,
but for what I refer to as “real” coleslaw, the extra ten minutes is well worth
it. Plus, once preserved in this way, your coleslaw will not only last days,
but maybe get even better.

By the time I’d topped my soon to premiere boneless baby
back rib sandwich, this slaw had been in the fridge for almost two days, and had
developed even more flavor, while still retaining it’s raw crispness. So, stay
tuned for that video, but in the meantime, I really do hope you give this
great, hot and sweet mustard slaw a try soon. Enjoy!

Ingredients for 4 portions:

1 pound cabbage, cut in 1/2 inch slices

1 tablespoon kosher salt

For the dressing:

1/4 cup mayo

2 tablespoons Dijon

1 tablespoon grain mustard

1 to 2 tablespoons honey, or to taste

1 tablespoon apple cider vinegar

1/2 teaspoon cayenne, or to taste

fresh chives to garnish

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