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Chocolate Peppermint Linzer Cookies

Prep: 40 min
Cook: 10 min
Total: 50 min
Ingredients Directions Nutrition Ratings
24 servings

Peppermint White Chocolate Ganache

20 (95g) peppermint hard candies, unwrapped

½ cup (115g) heavy cream

6 ounces (170g) finely chopped white chocolate

Pinch of fine sea salt


10 tablespoons (142g) unsalted butter, at room temperature

⅔ cup (132g) granulated sugar

¼ cup (53g) light brown sugar

1 large (56g) egg, at room temperature

1 large (21g) egg yolk, at room temperature

1 teaspoon vanilla extract

¼ teaspoon peppermint extract

2 cups (240g) all-purpose flour

½ cup (43g) cocoa powder (preferably dark or black cocoa)

¼ teaspoon baking powder

½ teaspoon fine sea salt


¾ cup (173g) heavy cream

Reserved crushed peppermints (see step 1)

1. Begin the Filling: Place the peppermints in a large Ziploc bag, and use a rolling pin to crush them into a relatively fine powder. Measure out ⅓ cup of the powder and set aside.

2. Place the remaining peppermint powder and the heavy cream in a small pot. Heat the mixture over low heat until the powder melts and the cream is very hot.

3. Place the white chocolate in a medium heat-safe bowl, then pour the hot cream mixture over the chocolate. Let sit for 30 seconds, then stir until well combined. (The mixture should be completely smooth—if it isn’t, heat it gently over a double boiler.) Stir in the salt. Transfer to a storage container and refrigerate until well chilled.

4. Make the Cookie Dough: Meanwhile, in the bowl of an electric mixer fitted with the paddle attachment, cream the butter, granulated sugar and brown sugar until light and fluffy, about 5 minutes. Add the egg and egg yolk; mix well to combine. Thoroughly scrape down the side of the bowl, then add the vanilla and peppermint extracts and mix to combine.

5. In a small bowl, whisk together the flour, cocoa powder, baking powder and salt; add to the mixer and mix until just incorporated. Scrape down the side of the bowl, then mix again briefly on low speed to make sure everything is combined. Divide the dough in half and form each half into a 1-inch-thick disk. Wrap each disk tightly in plastic wrap and refrigerate for at least 1 hour (and up to overnight).

6. With the oven racks in the upper and lower third of your oven, preheat it to 325°F. Line two baking sheets with parchment paper.

7. On a lightly floured surface, roll out one portion of dough to ⅛ inch thick. Use a 2-inch round cookie cutter to cut the dough and then transfer each round to one of the prepared baking sheets. Repeat with the second disk of dough. Use a mini cookie cutter to cut a shape from the center of each cookie on the second tray; remove the cutouts. Bake until the cookies are set at the edges, 8 to 10 minutes, rotating the trays between racks halfway through baking. Cool completely.

8. Finish the Filling: Transfer the cooled white chocolate mixture to the bowl of an electric mixer fitted with the whisk attachment. Whisk on medium speed until the mixture lightens, about 2 minutes. Add the cream in a slow, steady stream and continue to whisk until the mixture thickens, about 3 minutes. Transfer the mixture to a piping bag fit with a ½-inch-wide pastry tip (or a Ziploc bag with one corner snipped).

9. Flip the cookies without cutouts over, then pipe the filling into the center of each cookie, leaving a ¼-inch border. Sprinkle the reserved peppermint powder on top of the filling, then place one of the cookies with a cutout on top and press down slightly until the filling reaches the edge of the cookies. Let set for 15 minutes before serving. Store in an airtight container at room temperature for up to 5 days.

197 calories

12g fat

21g carbs

2g protein

12g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Easiest White Bean Soup

This is a true story: When I wrote up the Easiest White Bean Soup for The Weekday Vegetarians (page 78), I actually asked myself: Is it too easy? As in, will anyone learn anything from making this recipe? Turns out, when the clock strikes 7:00, dinner-makers care less about learning something new and more about feeding the hungry charges at their table; it remains one of the most popular of the book. And for those of you who don’t own TWV, you’re in luck: The lovely Sarah Copeland, cookbook author at the helm of Edible Living (and my sometimes-vegetarian-sister-in-arms) has excerpted the soup recipe over on her page. I’m pretty sure that could be your dinner tonight.

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Easy Baked Chicken Tenders

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Easy Baked Chicken Tenders that are perfectly crispy, full of flavor and easily made in just 20 minutes!  So delicious served with your favorite dipping sauce!

There’s is nothing better than flavorful, crispy chicken tenders and these beauties are baked (not fried!) so you can feel good about serving them to your kids and family!  Chicken tenders are a classic childhood favorite, but trust me when I say that adults will absolutely love these too.  Serve with your favorite dipping sauce (I highly recommend my creamy honey mustard sauce!) and enjoy with a side of sweet potato fries or even some mixed veggies.

These easy baked chicken tenders are golden and perfectly crispy on the outside, juicy and flavorful on the inside, and easily made in just 20 minutes.  I mean, what’s not to love??

Here’s What You’ll Need

  • Chicken tenderloins – I like to buy pre-cut chicken tenderloins simply because it just makes things easier, but you could also cut the chicken breasts into strips, just make sure they are all even in size
  • Egg – this coats the chicken and helps bind the breadcrumbs
  • Breadcrumbs – I used whole wheat panko breadcrumbs because I love how crunchy they are, but any type of breadcrumbs will work for this.  If you are watching your carbs or want to use grain-free breading, check out my almond flour breadcrumb coating used in this recipe!
  • Parmesan cheese – I like to mix this in with the breadcrumbs to help coat the chicken and add even more flavor
  • Flaxseed meal – this adds a boost of nutrition and extra fiber to the chicken
  • Dijon mustard – adds more flavor and zip to the chicken!
  • Worcestershire sauce – yes we are ALL about flavor with these chicken tenders so adding a little splash tastes amazing
  • Seasonings – a combination of dried thyme (or you could use fresh), garlic powder, onion powder, kosher salt and pepper

How to Make Easy Baked Chicken Tenders

Start off by pre-heating the oven to 400 degrees F and get out two shallow bowls for the egg wash mixture and breadcrumbs.  First, whisk together the egg, dijon mustard, Worcestershire sauce, salt and pepper in one bowl and in the other bowl, mix together the breadcrumbs, parmesan cheese, flaxseed meal and other seasonings.

Dip the chicken in the egg wash and then into the breadcrumb mixture, lightly pressing down so that the chicken is fully coated.  Transfer the chicken tender onto a baking sheet with a wire rack (or you could just use parchment paper) and repeat until all the chicken tenders are coated and ready to bake.  Pro tip: the wire rack helps make the chicken crispy on both sides when baking!

Once the chicken is coated and arranged on a baking sheet, lightly spray the tops with some cooking spray and pop them in the oven for about 20 minutes until golden brown, flipping the chicken halfway through.  Serve immediately with your favorite dipping sauce and enjoy!

Can These Be Made in the Air Fryer?

Absolutely and they turn out amazing!  The only reason I prefer baking the chicken is that you can easily cook them all at the same time rather than air frying them in batches (depending on the size of your air fryer).  To cook these in the air fryer, simply arrange the chicken tenders in the basket of your air fryer and cook at 400 degrees F for about 10 to 12 minutes until golden brown, flipping the chicken halfway through.  And that’s it!

How to Serve Baked Chicken Tenders

Prepping and Storing

These baked chicken tenders will last in a sealed, airtight container in the fridge for up to 4 days.  When ready to reheat, simply pop them back in the oven, a toaster oven or even your air fryer to crisp them right back up!  These chicken tenders will also freeze for up to 3 months, just make sure to thaw completely before re-heating.

More Chicken Recipes You’ll Love

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Easy Baked Chicken Tenders

Easy Baked Chicken Tenders that are perfectly crispy, full of flavor and easily made in just 20 minutes!  So delicious served with your favorite dipping sauce!

Yield: 4 Servings 1x
Scale 1x2x3x
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins


  • 1 lb chicken tenderloins

For the egg wash mixture:

  • 1 egg
  • 1 tsp dijon mustard
  • 1 tsp Worcestershire sauce
  • Salt and pepper, to taste

For the breadcrumb mixture:

  • 1 cup whole wheat panko breadcrumbs
  • 1/4 cup grated parmesan cheese
  • 2 Tbsp flaxseed meal
  • 1 tsp dried thyme
  • 1/2 tsp garlic powder
  • 1/4 tsp onion powder


  1. Preheat oven to 400 degrees F.
  2. Using two shallow bowls, whisk together the egg, dijon mustard, Worcestershire sauce, salt and pepper in one bowl and in the other bowl, mix together the breadcrumbs, parmesan cheese, flaxseed meal and other seasonings.
  3. Dredge the chicken in the egg wash and then into the breadcrumb mixture, lightly pressing down so that the chicken is fully coated.  Then transfer the chicken tender onto a baking sheet with a wire rack (or you could line the sheet with parchment paper) and repeat until all the chicken tenders are coated and ready to bake.  Pro tip: the wire rack helps make the chicken crispy on both sides when baking!
  4. Once the chicken is coated and arranged on the baking sheet, lightly spray the tops with some cooking spray and pop them in the oven for about 20 minutes until golden brown, flipping the chicken halfway through.  Serve immediately with your favorite dipping sauce and enjoy!


*These chicken tenders will last up to 4 days in a sealed, airtight container in the fridge and will freeze for up to 3 months.

Nutrition Facts:

  • Serving Size: 3 chicken tenders
  • Calories: 303
  • Sugar: 1.2 g
  • Sodium: 783.3 mg
  • Fat: 5.4 g
  • Saturated Fat: 1 g
  • Carbohydrates: 13.6 g
  • Fiber: 2.2 g
  • Protein: 48.9 g

* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.

If you make this recipe, share a photo on Instagram and tag it #EatYourselfSkinny . I love seeing what you made!

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Tzatziki Sauce Recipe

Tzatziki Sauce is a Greek inspired, yogurt-based sauce you and your family will go crazy over.  It is creamy and bursting with light and refreshing cucumber, dill, and garlic flavors that will make this a Mediterranean inspired favorite this summer!

Homemade dips and sauces that are loaded with fresh ingredients you love are a must in any great kitchen.  So, also try my recipes for The Best Hummus I Have Ever Had and Basil Pesto.

Tzatziki Sauce Recipe

Tzatziki Sauce is an amazing Mediterranean recipe that is super versatile and delicious!  It is pronounced “tsah-see-key.”  Although it may be hard to say, it is not hard at all to make or to devour!  It is a perfect creamy sauce that livens up a sandwich or veggie tray and adds a cool, fresh, and tangy zing to any grilled meat or fish.

When trying to eat healthy, adding an intense and inspired sauce like this Tzatziki sauce to the healthy fresh foods your body needs makes every meal so much more satisfying!  Dip your raw veggies in this sauce for a perfect afternoon snack, or smother your grilled chicken in it.  This sauce will take any healthy meal and liven it up to one you look forward to eating.  It is a must memorize recipe, especially for those who are looking for clean and healthy eating options, so bookmark this page because you will be coming back to it many times!

What’s in Tzatziki Sauce?

Tzatziki sauce is made of perfectly balanced mild and bold flavors that compliment any dish.  Made from a tangy Greek yogurt base, this creamy sauce has acidic vinegar and bitter oregano, but also has bright flavors from fresh cucumber and lemon juice.  The garlic and dill add in earthy spice to round out the ingredients.  Tzatziki sauce is one you will find yourself craving often!

  • Greek yogurt: Use plain Greek yogurt to add creamy texture.
  • Cucumber: Finely grated and dried.
  • Garlic: 2-3 cloves minced is what I recommend, but it is a pretty strong amount, so start with a little less if you aren’t a garlic lover.
  • White wine vinegar: This acidic ingredient is slightly more mild than other vinegar varieties.
  • Dried dill weed: Mild fresh herb taste.
  • Dried oregano leaves: Earthy, slightly bitter flavor.
  • Salt and pepper: To taste.
  • Lemon Juice: Squeeze on top of the mixed dip.
  • Extra-virgin olive oil: Drizzle on top.

How to Make Tzatziki Sauce:

This dip comes together so quickly and easily. Once you have made it a couple of times, you will have it mostly memorized! It is a must make recipe that you will find yourself making more and more because it is so versatile and complements anything you pair it with.

  1. Combine ingredients: In a medium bowl combine greek yogurt, cucumber, garlic, white wine vinegar, dried dill week, dried oregano.
  2. Salt and pepper: Add salt and pepper to taste, squeeze lemon juice, and drizzle olive oil on top.
  3. Refrigerate: Chill for 30 minutes in the refrigerator to let the flavors blend.
  4. Serve!

Tips for the Best Sauce:

Preparing great homemade sauces is the secret to making family favorite meals again and again. Here are a few pro tips to make this one of the best sauces you have served.

  • Properly drain the cucumber: To best remove excess moisture from the cucumber, shred it first, then squeeze out the water in a paper towel.
  • Mint: Add a bit of mint for an even more fresh and dynamic flavor.
  • Chill: Allow this dip to chill for at least 30 minutes before serving to enhance the blend of flavors.

What to Serve with Tzatziki Sauce:

This sauce is so delicious by itself and when added to any appetizer, snack or meal, it is even more perfect!  These are some tried and true ways to serve this super easy sauce.

  • Raw vegetables: Carrots, celery, broccoli, and grape tomatoes are fantastic, but really this sauce will brighten up any veggie you have.
  • Pita or Naan Bread: If you are using Tzatziki as a dip try dunking pita bread in it for a chewy and satisfying snack.
  • Grilled Meat: The cool, dill flavors really cool down a spicy meat or liven up a more mildly flavored meat.  Either way it is the perfect balancing sauce to bring harmony to your meal. Try my Grilled Steak recipe for a great meal!
  • Gyros or any sandwich or wrap: The creamy texture of this sauce is perfect to add moisture and tangy flavor to any sandwich or wrap.

How Long does Homemade Tzatziki Sauce Last?

Store your made from scratch favorite sauce in an air-tight container in the refrigerator.  If tightly sealed and kept cool consistently, this amazing sauce will last for up to 4 days.  You can also freeze it, but the texture may change a bit due to the yogurt base, making it less creamy.

More Made from Scratch Dip Recipes:

Tzatziki Sauce

Prep Time 15 minutes
Total Time 15 minutes
Author Alyssa Rivers
Servings 2 Tablespoons

Tzatziki Sauce is a Greek inspired, yogurt-based sauce you and your family will go crazy over.  It is creamy and bursting with light and refreshing cucumber, dill, and garlic flavors that will make this a Mediterranean inspired favorite this summer!

Course Appetizer, Dressing, Sauce, Side Dish, Snack
Cuisine Greek, Mediterranean
Keyword tzatziki, tzatziki sauce


  • 2 cups plain greek yogurt
  • 1 cucumber finely grated
  • 2 to 3 cloves garlic minced
  • 1 tablespoon white wine vinegar
  • 1 teaspoon dried dill weed
  • 1 teaspoon dried oregano leaves
  • Salt and pepper to taste
  • Juice of 1/2 medium lemon
  • 1 tablespoon extra-virgin olive oil


  1. In a medium bowl combine greek yogurt, cucumber, garlic, white wine vinegar, dried dill week, dried oregano. Salt and pepper to taste and add lemon juice and drizzle olive oil on top. Refrigerate for 30 minutes to let the flavors blend. Serve with fresh vegetables and pita bread.

Nutrition Facts
Tzatziki Sauce
Amount Per Serving
Calories 190 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g5%
Cholesterol 10mg3%
Sodium 75mg3%
Potassium 282mg8%
Carbohydrates 9g3%
Fiber 1g4%
Sugar 7g8%
Protein 21g42%
Vitamin A 29IU1%
Vitamin C 1mg1%
Calcium 250mg25%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.



Six Random Things

Good morning! I interrupt the Project Pantry Purpose series to bring you a bunch of things that don’t necessarily fall neatly into the usual categories, except for this galette, which I wrote about yesterday over at Cup of Jo. DALS loyalists already know it’s my favorite can’t-mess-it-up-no-matter-how-you-try dessert. Here are five more completely random items (including one plea for help) I thought I’d share…

2. The Best Tamarind Sauce

After making a bunch of recipes from Priya Krishna’s Indian-ish, I ordered a few of her recommended ingredients on Amazon — like asafetida, an pungent onion-garlic MSG-like mix and Maggi tamarind sauce. I love the sweet-and-sour flavor of tamarind sauce and have never found a store bought brand that rivals the ones I’ve had in restaurants. UNTIL NOW. Maggi brand is exactly right and I plan to be a loyal customer for life. (Note: Her mother upgrades it by mixing in fig jam and toasted cumin seeds, which I’ll have to try next.) Last night for dinner, we fried some chickpeas, then ate them with yogurt, pita bread, and this tamarind sauce, and I think I could eat like that every single night forevermore.

3. Slaw on Repeat

I have probably posted this Dill Cabbage Slaw already (I’m losing track) but that is actually the point. I’ve made it probably two or three times a week for the past few months — it just seems to go with everything and is so simple to make. It’s a few cups of shredded Napa cabbage tossed with this dressing: Whisk together 2 teaspoons Dijon, 1/4 cup rice wine vinegar, pinch sugar, salt, pepper, dash hot sauce, 1 tablespoon fresh chopped dill; then whisk in olive oil until it emulsifies. Simple. Fresh. Healthy. Done.

4. A Social Distance Cheat Sheet

I’m sure you’ve seen this circulating, but my nephew sent it to me earlier in the week and I’ve found myself referring to it several times a day. It is especially convenient for navigating the constant negotiating with the kids — Can I go to so-and-so’s house if we stay in the backyard? Can I play soccer? Can I have a picnic in the park? It’s nice to have something official looking to point to when they don’t feel inclined to listen to me. Save it on your phone!

5. Cashew Cream Ideas?

I almost always have a jar of this in my fridge (to make: soak raw cashews in water to cover for 6 to 8 hours or overnight, then puree in a blender) but I need advice! I want creative ways to use it besides thickening up salad dressings or pasta sauces where I would otherwise use yogurt or mayonnaise or cream. SEND HELP!

6. Summer Reading

We’re off to a great start. Abby (17) is finishing up The Namesake; on deck for her, at mine and Phoebe’s insistence, is Americanah, by far one of the best books I’ve read in the last ten years (bonus: It gives you hope that America is still something of a beacon of light to people around the world…although it was published in 2014, i.e. two years before 2016); Phoebe (18) just finished White Fragility; and I absolutely tore through The Margot Affair, by Sanaë Lemoine, which is about the secret illegitimate child of a prominent French politician and famous actress in Paris. The writing is so good — quiet and powerful — and Lemoine, a former Martha Stewart editor, manages to work ridiculously appealing French food into every scene. One dinner in particular (green salad with pickled fennel and mussels with white wine and garlic) will be making an appearance on our table very soon, I promise.


Fresh Watermelon Margaritas

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These Fresh Watermelon Margaritas are super easy to make, refreshingly delicious and make the perfect addition to your 4th of July weekend or summer barbecues!

The 4th of July holiday weekend is right around the corner and I thought I’d put a fun spin on one of my favorite cocktails, the classic margarita!  Summer is meant to be enjoyed and these fresh watermelon margaritas are perfect for sipping poolside, hosting a gathering or even just relaxing on the back deck.  Basically ANY TIME!  Plus it’s such a pretty pink color so how can you resist??

Margaritas have always been one of my guilty pleasures.  Unfortunately the fruity ones ordered in restaurants are just way TOO sweet for me and are typically made with those bottled mixes that are packed with sugar.  Enter this perfect FRESH watermelon margarita!  A delicious combo of fresh fruit juice, my favorite tequila, a little orange liqueur and lightly sweetened with a splash of honey.

Oh and don’t forget to salt your rim!

My fridge is always stocked with fresh watermelon all summer long, I can’t get enough of it.  So this recipe is perfect when you have some extra watermelon on hand and in need of a good cocktail!


  • Watermelon – the star of this margarita!  You’ll need two heaping cups of cubed watermelon that you’ll mix up in your blender then strain the juice through a mesh sieve.  Make sure to keep some extra watermelon slices if you want to make these cute little stars and make your drink festive!
  • Limes – you can’t have a margarita without fresh limes!  Make sure to use fresh squeezed lime juice and not the bottled stuff, trust me it makes a huge difference in taste.
  • Tequila – I like to use silver tequila for this and my favorite brand is Casamigos, but use whatever you like!
  • Orange liqueur – I love a good classic margarita and always add a little triple sec, Grand Marnier or Cointreau to mine.  For this recipe I used triple sec, but feel free to use whatever you have on hand.
  • Honey – Mix a tablespoon of honey with a tablespoon of warm water and you’ve got your own simple syrup to lightly sweeten these margs!
  • Blueberries – these are completely optional, but they add a little extra flare and color for the 4th of July!


This delicious pink cocktail might just be the easiest thing you’ll make all summer!  Oh and most delicious ????

  1. Blend up the watermelon.  First you’ll cut your watermelon up into cubes, removing any large seeds, and mix them up in your blender until it becomes a juice.  Then strain the blended watermelon through a mesh sieve into a measuring cup to get out the pulp, you should get about 1 to 1 1/2 cups of juice.
  2. Shake it up!  You may have to do this in two batches, but in a large cocktail shaker or mason jar with a lid, add ice, the strained watermelon juice, tequila, triple sec, lime juice and honey (you’ll want to mix 1 Tbsp of honey with 1 Tbsp of warm water first so that the honey won’t clump when mixing) then shake it up.  You can also just add ice to a small pitcher and mix all of your ingredients together that way, whatever is easiest!
  3. Salt your rim.  On a small plate, add a little lime juice or water and place the salt on another plate.  Dip the rim of each glass in the lime juice or water and then dip that into the salt.  You could also add a little chili lime seasoning if you want a kick of spice!
  4. Make it festive!  This is totally optional, but if you want to add a little flare, throw in a few blueberries and make cute watermelon sparklers using star-shaped cookie cuttersThese are the ones I have and there are several different sizes to choose from, so have fun with them!

And that’s it!  A few easy steps and you get refreshing margaritas.  This recipe makes a small pitcher (about 4 good size servings), but if you wanted to make a large pitcher for a crowd (which I highly recommend!), feel free to double this recipe.  No need to shake either, simply add all of your ingredients into a pitcher with ice and mix.


You sure can!  Simply replace the tequila with sparkling water (or even diet sprite) and mix everything together.  You could also add a little orange juice in place of the triple sec which would add even more flavor.


Absolutely.  I love a good jalapeño margarita and this one would taste great with added spice!  Just remove the seeds and add the chopped jalapeño to the blender with the watermelon chunks and blend!  You could also mix in a few jalapeño slices to your finished margarita so that the spice infuses right into your drink.  Either way, it would be delicious!  As I said above, adding a little chili lime seasoning to the rim of your glass is a fun, spicy touch as well!

Pro tip: Simply freeze your watermelon chunks in the freezer for a few hours and add them to the blender along with the rest of the ingredients for a delicious FROZEN margarita!  This recipe also tastes amazing as adult popsicles ????


So make your 4th of July a little more fun this year with these delicious fresh watermelon margaritas!  They definitely won’t disappoint and with all that 2020 has thrown at us this year, I’d say we DESERVE a good cocktail.  Hope you enjoy friends, cheers!

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Fresh Watermelon Margaritas

These Fresh Watermelon Margaritas are super easy to make, refreshingly delicious and make the perfect addition to your 4th of July weekend or summer barbecues!

Yield: 4 Servings 1x
  • Prep Time: 5 mins
  • Total Time: 5 mins


  • 2 cups seedless watermelon, cut into cubes
  • 8 oz (1 cup) silver tequila
  • 3 oz (1/3 cup) triple sec
  • 2 oz (1/4 cup) fresh lime juice
  • 1 Tbsp agave (or honey)
  • 1 Tbsp warm water
  • Blueberries (optional)


  1. Place watermelon chunks in a blender and blend on high for a few seconds until it becomes a juice.
  2. Strain the blended watermelon in a mesh sieve into a cocktail shaker or pitcher filled with ice.
  3. To make the honey simple syrup, mix together 1 tablespoon honey (or agave) with 1 tablespoon warm water so that the honey will easily mix into the margarita.
  4. In the cocktail shaker or pitcher that you strained the watermelon juice into, add tequila, triple sec, lime juice and honey.  Mix until well-chilled.
  5. To salt the rim, add a little lime juice or water on a small plate and add salt to another plate.  Dip the rim of each glass in the lime juice or water and then dip that into the salt.
  6. Fill with ice and pour the shaken margarita into each glass.  Add blueberries, if desired, and enjoy!

Nutrition Facts:

  • Serving Size: 1 margarita
  • Calories: 273
  • Sugar: 14.5 g
  • Sodium: 0.8 g
  • Fat: 0 g
  • Saturated Fat: 0 g
  • Carbohydrates: 17 g
  • Fiber: 0 g
  • Protein: 0.2 g

* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.

If you make this recipe, share a photo on Instagram and tag it #EatYourselfSkinny . I love seeing what you made!

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Broiled Caesar Mushroom Toasts Commencement 2020

Good morning! Hope you are all healthy and staying somewhat sane. Yesterday I decided I needed a day of nonstop productivity. I know we’re supposed to be giving ourselves more leeway on things and practicing self-care and all that, but after living with myself for this many decades, I know that manic bursts of getting sh*t done is my most effective form of self-care. I dealt with two things that had been sitting on my to-do list for way too long, prepared for an interview I’m doing today, wrapped up two freelance jobs (one small, one large), and in between went for a short run. In other news: Phoebe made a batch of World Peace cookies yesterday and they were insane. That will serve as today’s “Project” because I have two “Pantry” recipes for you below…have a great day, even if it means taking three naps.

Pantry: Broiled Caesar

I’ve always been wary of searing or blasting conventional salad greens, but yesterday, when I found myself staring at a depressingly boring plastic bag of three romaine hearts I remembered Eric Ripert’s post on instagram. He “basted” romaine hearts (cut horizontally, like above) with a Caesar-like dressing (this is the one I used) then sprinkled a few tablespoons of Parm on top before broiling for 5 minutes. You can watch his video for more detailed instructions, but it really is that easy. I served it with extra dressing (and some roast chicken ???? ).

Pantry: Mushroom Toasts

Does it make me a certain kind of woman that I have come to look forward to surprising my husband with a hot lunch while he’s working? Or is it just an another example where Act of Love = Self-Care? Does it matter? Yesterday’s surprise was this mushroom toast. We had a container of mixed mushrooms (maitake, shiitake, enoki) but you can use any kind. Chop them finely — stems and all — then saute in garlic-infused olive oil until they are crispy and have lost most of their moisture. Then add a tablespoon or two of chopped red onion, plus salt and pepper, to the pan, cook for another few minutes. Toss in a bowl with a few dashes of sherry or red wine vinegar. (Just a teaspoon probably will do. Taste it as you go.) Sprinkle two slices of bread with Parm then broil until cheese has melted and crusts are golden. Top with mushrooms and chives or any fresh herb. Makes two toasts.

Purpose: Dear Class of 2020

Guys, I think Barack Obama reads my blog. How else do you explain his decision to deliver a commencement speech to the entire class of 2020 along with Michelle only the day after I mentioned how depressed I was to miss my senior’s graduation? Not kidding that this was the best news I’ve gotten all week. It’s a one-hour special airing on every major network, and you can find more information here. Mark your calendars: Saturday, May 16, 8:00pm ET/PT, 7:00 CT/MT. We are going to make a day of it.

Stay safe, stay home.

The goal of the Project, Pantry, Purpose series to keep us sane, distracted, and connected. Please continue to comment below with suggestions for recipes, projects (for kids and adults), good deeds, donation ideas, stories, movies, games, puzzles. Or just tell me how you’re doing, what your daily routine is, and especially how DALS can help you or people in your community. You can also email me directly at


Fish On Wild Rice

Fish on Wild Rice


1 pound fish fillets Wild or White rice mix 1 cup water 2 tablespoons lemon juice 2 chicken-flavor bouillon cubes 1/2 cup sliced green onions 1/4 teaspoon thyme leaves 1/4 teaspoon white pepper 1/2 cup sliced carrots Paprika 1/2 teaspoon of hackleback caviar or other cheap caviar

Preparation: Prepare rice according to the instructions on the package and to the number of servings. In a skillet, add water,  bouillon cubes, onions, lemon juice, thyme and pepper. Boil it, cover the mixture and let it simmer for 5 minutes. After adding the carrot, let the composition simmer for another 3 minutes.  Put the fish pieces in the skillet without crowding them. Cover the skillet and let it simmer for 10 minutes until the fish becomes opaque. Put the fish on a plate, alongside a serving of rice and some vegetables on the rice. Pour some sauce over the dish and sprinkle it with paprika, garnish by caviar.

12 Fun Festive Christmas Cocktails

12 Fun & Festive Christmas Cocktails

No holiday gathering is complete without some fun, festive & delicious cocktails to serve your guests as you sit around the fire reminiscing! Here, you’ll find 12 scrumptious Christmas cocktail recipes that bring you decadent holiday flavors like peppermint, hazelnut, chocolate, pumpkin, caramel and more! Be sure to stock your bar this winter with this year’s newholiday flavors from Saint Brendan’s Irish Cream Liqueur and Pearl Vodka, all a part of the Luxco family of wine & spirits! Cheers to a deliciously boozy 12 Days of Christmas!

1. CARAMEL MACCHIATO INGREDIENTS: 1 oz. Saint Brendan’s® Salted Caramel 1 oz. Pearl® Vanilla Bean Vodka 3 oz. Coffee INSTRUCTIONS: Build in a mug and enjoy hot. Or, shake with ice and strain into a martini glass for a chilled treat.

2. HOLIDAY SURVIVAL GUIDE INGREDIENTS: 1½ oz. Pearl® Chocolate Hazelnut Vodka 3 oz. Saint Brendan’s® Peppermint Bark Mini Candy Cane INSTRUCTIONS: Build in a rocks glass with ice. Stir, then garnish with a mini candy cane.

3. HOLIDAY CHEERS INGREDIENTS: 1½ oz. Pearl® Pumpkin Spice Vodka (chilled) 4 oz. Sparkling Apple Cider Cinnamon Stick INSTRUCTIONS: Build drink in a champagne flute. Drop cinnamon stick in bottom of flute for garnish.

4. TEA TIME INGREDIENTS: 2 oz. Saint Brendan’s® Salted Caramel 1 oz. Rebel Yell® Rye Whiskey 2 oz. Chai Tea INSTRUCTIONS: Build in your favorite mug and sip away. Can be enjoyed either hot or cold.

5. HAZELNUT HIATUS INGREDIENTS: 1½ oz. Pearl® Chocolate Hazelnut Vodka 3 oz. Bissinger’s® Hot Cocoa INSTRUCTIONS: Build in your favorite mug and enjoy. Pair with Bissinger’s English Toffee for best results. Serve warm.

6. HOLIDAY MULE INGREDIENTS: 1½ oz. Pearl® Pumpkin Spice Vodka 4½ oz. Ginger Beer Lime Wedge Cinnamon Stick INSTRUCTIONS: Build drink with ice in a copper mug or Collins glass. Garnish with lime wedge and cinnamon stick.

7. THE SENSATIONAL INGREDIENTS: 2 oz. Saint Brendan’s® Peppermint Bark 3 oz. Bissinger’s® Hot Chocolate Whipped Cream Topping Crushed Candy Cane for Garnish INSTRUCTIONS: Build in your favorite mug and top with whipped cream. Garnish with crushed candy cane.

8. WHITE CHRISTMAS INGREDIENTS: 1½ oz. Pearl® Chocolate Hazelnut Vodka 3 oz. Eggnog Cocoa Powder INSTRUCTIONS: Build in a Clark Griswold-esque moose mug. Garnish with cocoa powder. Serve hot or cold.

9. PERFECT PUMPKIN INGREDIENTS: 1½ oz. Pearl® Pumpkin Spice Vodka 4 oz. Bissinger’s® Hot Cocoa ½ oz. Arrow® Triple Sec Bissinger’s Glacéed Orange Whipped Cream (optional) INSTRUCTIONS: Build in an Irish coffee mug (or your favorite mug). Garnish with glacéed orange and whipped cream if desired. Serve hot.

10. COCO COOLER INGREDIENTS: 1½ oz. Pearl® Chocolate Hazelnut Vodka 1 oz. Coconut Water 4 oz. Iced Coffee Mint leaf INSTRUCTIONS: Build drink in a pint glass with ice. Stir, then garnish with a mint leaf.

11. THE WHITE STRIPE INGREDIENTS: 2 oz. Saint Brendan’s® Peppermint Bark 1 oz. Pearl® Vodka 1 oz. Arrow® Clear Crème de Cocoa 1/2 oz Cream Crushed Candy Cane for Garnish INSTRUCTIONS: Combine ingredients into a pint glass with ice and shake until frothy. Strain into a highball glass with ice and garnish with white chocolate shavings.

12. PUMPKIN BLISS INGREDIENTS: 1½ oz. Pearl® Pumpkin Spice Vodka 2 oz. Saint Brendan’s® Irish Cream Liqueur Nutmeg INSTRUCTIONS: Combine vodka and liqueur in a pint glass with ice. Shake, then strain into a chilled martini glass. Dust with nutmeg.

Luxco Spirits are featured on the Food, Wine & Poopy Diapers 2015 Holiday Gift Guide. Be sure to check out the guide for even more great holiday gift-giving ideas!

Roast Chicken With Garlic Shallots And Potatoes

Roast Chicken with Garlic, Shallots, and Potatoes

6 servings

1 3½ to 4 pound chicken salt and freshly ground pepper 1 bunch fresh thyme or rosemary 1 bay leaf olive oil 1½ pounds small red potatoes, washed 2 heads garlic, cut in half, crosswise 6 large shallots, root ends trimmed 1 cup chicken stock

Preheat oven to 350°F.  Season the inside cavity of the chicken and tuck in a few sprigs or thyme or rosemary and a bay leaf. Rub the outside with olive oil and season with more salt and pepper. Transfer to a roasting pan, large enough to hold the chicken, potatoes, garlic and shallots. Scatter the potatoes, shallots, garlic and a few sprigs of fresh herbs, around the chicken, season with salt and pepper. Drizzle the chicken broth and about 1/4 cup olive oil over the vegetables. Bake for about 1 1/2 to 1 3/4 hours, turning the vegetables half way through the cooking time. Bake until the juices in the thigh run yellow when tested with the tip of a knife. Serve with Tomatoes Provençale and crusty bread.

Spicy Garlic Shrimp Over Spinach

Spicy Garlic Shrimp over Spinach

This is a quick, flavorful meal that’s easy enough for a weeknight dinner and yummy enough to entertain with! Plump shrimp, flavorful and healthy garlic, and baby spinach are the key ingredients in this quick-to-fix Garlic Shrimp and Spinach skillet meal.Whether for company or a quick weeknight dinner, it will bring you tasty rewards. Quick, easy and versatile. I’ve used spinach, but you can use kale or chard, it’s great every time. Lemon is best but lime works as well, if you don’t have lemons. This recipe calls for shrimp, but one could substitute chicken or pork as well. Enjoy!


3 tbsp olive oil 8-10 cloves of garlic, minced 1 lb of baby spinach 1 lb shrimp, peeled, deveined and tails removed Fat pinch of red pepper flakes The zest and juice of one lemon A handful of chopped parsley


  1. Heat one tablespoon of olive oil in a large non-stick sauté pan. Add half of the garlic along with a pinch of salt. One the garlic is fragrant, add the spinach and toss until all of the spinach is shiny and beginning to wilt down.
  2. Shut off the heat and place pan on the back burner (the residual heat in the pan will finish cooking the spinach while you make the shrimp).
  3. Heat the rest of the olive oil in a medium non-stick skillet and add in the rest of the garlic along with a pinch of salt and the red pepper flakes. Once the garlic is fragrant toss in the shrimp.
  4. Stir periodically as the shrimp begins to turn opaque. They cook quickly and will be done in about three minutes – once they all turn opaque, turn off the heat and finish them with lemon zest, lemon juice, and parsley.
  5. Plate up the spinach and top with the shrimp and garlicky sauce.

Flavoured Butter

Butter is one of the item which converts any mundane recipe to a mouth watering one.I personally prefer to have spoonful of butter just like that. But still in today’s world when people are so health conscious, prefer to have low calorie food, butter has its own dignity. There are alternatives like white butter, unsalted butter, margarine, etc in the market but neither of them has successfully replaced the old traditional butter and its taste. Butter is Butter. But today I will not discuss any recipe with butter rather I will describe a very easy way to make the butter more tasty. We will add flavour to butter itself. Once during my stay in a hotel I was served flavoured butter along with bread and jam. I was so impressed by the flavoured butter that I had gone to the chef of the hotel to get the recipe for it. To my amazement I found that it’s damn easy to make flavoured butter and I can make it according to my taste and the ingredients required are minimal and it also takes less or no time to flavour a butter block. The process to make different type of flavoured butter is same. Only the ingredients changes with the type of flavour. I will first discuss the process to make flavour butter and t hen state the ingredients to be used for different types of butter. But let me tell you the different flavours as told by me are just a few examples. There is no end to the ingredients which can be used to make flavoured butter. Feel free to add your imagination and make interesting flavoured butter.

Process to make Flavoured butter:

1)Take a block of butter and keep it in room temperature for 30 minutes till the block becomes soft( take care that it is not melted.). 2) Mix all the ingredients of flavouring as discussed below and the butter thouroughly. Take care that the butter and all the ingredients are blended uniformly. 3) Take a wax paper* and place the butter mixture in the wax paper and roll the wax paper. 4) Refrigerate the mixture for 1 hour. 5) Unwrap the wax paper and cut them into slices. 6) Serve the slices as you desire.

Ingredients for Different Types of Flavoured Butter

Breakfast Butter: 1 block of butter, 1 tspn of pepper, 1 tspn of sugar powder(blend the normal sugar in grinder)

Spicy Butter: 1 block of butter, 1-2 red chilly (crushed into flakes and deseeded), ½ tsp pepper, 1-2 minced cloves, 1tsp minced garlic, 1-2 tsp coriander leaves(finely chopped).

Cinnamon Butter 1 block of butter, ½ tsp of cinnamon powder, ¼ tsp of nutmeg, ½ tsp of powdered sugar(optional)

Sweet and Sour Butter 1 block of butter, 1 tbsp of powdered sugar, 1 tsp lemon juice

Garlic Herb Butter 1 block butter, ½ tsp garlic paste, 1 tsp finely chopped coriander leaves, ½ tsp parsley

Chili Butter: 1 block of butter, 2 teaspoons chili powder, 1 teaspoon lime juice, ½ tsp pepper ½ tsp salt ½ tsp mustard sauce.

Cheese Butter 1 block butter 1/4 cup grated Cheddar cheese 2 teaspoons sliced green onions(optional)

Curry Butter 1 block butter 1 teaspoon curry powder 1/8 teaspoon Paprika 1 dash freshly ground pepper

Lemon Pepper Butter: 1 block butter, 1 teaspoon pepper, 1 teaspoon grated lemon rind 1 teaspoon fresh lemon juice

Mixed Fruit Butter 1 block butter, 1 cup chopped fruits(strawberry, mango, apple, cherry) 1 tbsp powdered sugar / honey. Almond or Hazelnut or Walnut Butter 1 block butter 1/2 cup chopped toasted almonds, hazelnuts or walnuts 1 teaspoon honey or 1/4 teaspoon lemon zest

Chocolate Butter 1 block butter 1 cup unsweetened chocolate, melted and cooled 1/8 teaspoon salt 1 cup powdered sugar, 2 tablespoons chopped nuts, optional

Orange Butter 1 block butter 1 tablespoon orange juice 1 teaspoon grated orange peel

Strawberry Butter 1 block butter 1/2 cup puréed strawberries or 2 tablespoons of strawberry preserves (not jelly or jam) 1 tbsp powdered sugar, 1 teaspoon grated orange peel, ½ cup chopped strawberry pieces(optional

Serving Options: 1) Make a difference to your breakfast by putting a slice of flavoured butter over a slice of toasted bread. Do not spread the butter over the bread. Just place the flavoured slice over the bread and let it melt slowly by the heat of the toasted bread.

2) Place a slice of flavoured butter over a slice of bread and then grill the bread for 1 minute. The butter will melt and the flavour of the butter will dissolve in the bread making it yummy and tasty.

3) You can serve cakes and pastries with a topping of the flavoured butter.

4) While making the batter for any cake mixture use an appropriate flavoured butter to make you cake delicious and unique.

5) These flavoured butter can replace the traditional plane butter while making chicken tandooris or kababs.

FYI : India produces and consumes more butter than any other nation, and allocates almost half of its annual milk pool to butter production.

Health & Nutrition According to USDA figures, one tablespoon of butter (14 grams/0.5 ounces) contains 420 kilojoules (100 kcal), all from fat, 11 grams (0.4 oz) of fat, of which 7 grams (0.25 oz) are saturated fat, and 30 milligrams (0.46 gr) of cholesterol. In other words, butter consists mostly of saturated fat and is a significant source of dietary cholesterol. For these reasons, butter has been generally considered to be a contributor to health problems, especially heart disease. For many years, vegetable margarine was recommended as a substitute, since it is an unsaturated fat and contains little or no cholesterol. In recent decades, though, it has become accepted that the trans fats contained in partially hydrogenated oils used in typical margarines significantly raise undesirable LDL cholesterol levels as well. Trans-fat free margarines have since been developed. Butter contains only traces of lactose, so moderate consumption of butter is not a problem for the lactose intolerant.[34] People with milk allergies need to avoid butter, which contains enough of the allergy-causing proteins to cause reactions. Butter can form a useful role in dieting by providing satiety. A small amount added to low fat foods such as vegetables may stave off feelings of hunger.