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GET THE SMARTRO ST54 HERE: https://amzn.to/3fkBDbL GET 15% OFF USE COUPON CODE: TVAEA84L Discount good 7/10/20 through 7/31/20 Smartro website: www.smartro.co Today we are sharing how to make a quick and delicious lemon herb roasted chicken. The most very basic of kitchen skills to help you put a delicious meal on your table for yourself and your family. Roasting a chicken is like a rite of passage but it need not be a difficult one! This one is full of citrus flavor, has a wonderful crispy skin and if moist, tender and cooked to perfection with the help of the Smartro cooking thermometer! I have always said that a good meat thermometer is one of the most, if not the most, important tool in your kitchen! This one is digital, affordable and easy to use. It makes cooking a chicken to perfection an easy task! I have spatchcocked my chicken in order that it will take much less time to roast. This is simply done by removing the backbone with a sharp pair of kitchen shears and laying it flat and breaking the breastbone so everything is essentially all one level. Quicker cooking time. Easier heat distribution and much more juicy meat in the end. You can learn how I spatchcock a chicken in this video: https://bit.ly/2CjaTd7 Its an old video but you get the picture. Perhaps I will make a new updated version very soon! I have laid the chicken out flat on a lined baking sheet. I brushed this chicken with some neutral oil over the entire surface. You can use whatever oil you prefer or if you don't want the added fat, just use a bit of water to help the seasoning stick. I have seasoned the bird with a combination of onion, powder, garlic powder, Italian and Poultry seasonings with some crystallized lemon juice or "True Lemon" powder to give things that lemony kick. Of course you can use lemon juice as well as sliced lemon, but today I did not have any on hand so went with the powdered version. This made for a crispy and flavorful skin which we all enjoy! I used one probe of the two that are included with the Smartro cooking thermometer and inserted it into the thickest part of the breast. I then set the thermometer to cook it to an internal temperature of 165 degrees. This thermometer makes easy work of setting and forgetting! It has presets for all the different meats and it also allows you to adjust those preset to suit your preferences. I roasted my chicken at 400 degrees for 30 minutes than reduced to 350. When the internal temperature of the bird reached the one set on the thermometer an alarm sounded letting me know we had reached perfection! This thermometer is kind of awesome because you can leave the probe in whatever you are cooking. You can not only set the temperature, but you can also set the timer! You can also switch or select between Fahrenheit or Celsius. Depending on what you use most. The bonus for me is that you have two probes. This will come in handy for cooking two separate types of meat or two chickens or even two loaves of bread in the future! Do not limit yourself to thinking that this cooking thermometer is only for meats! You can use this for the barbecue, for smoking, all sorts of meats, and fish. Beyond that you can use this for candy making, baking or even cheese making when a precise temperature is paramount! My chicken roasted for approximately 1 hour in total and came out perfect. You may prefer your skin a bit lighter but ours was perfect for our taste! Deep, rich flavor with crispy goodness all around. The meat was tender and juicy and cooked to perfection. This is one of the reasons that a thermometer is important! I hope you give this idea for a quick roasted chicken a try and I hope you will check out the Smartro cooking thermometer and make it a part of your essential kitchen equipment some time soon! Happy eating!! This video was sponsored by Smartro cooking thermometer. They have provided me with the device to demonstrate and share in my video as well as compensated me to do so. We are appreciative and blessed by the companies that reach out to us and help to make our channel even better by seeing the value that we present for them and our audience! Get my cookbooks here: http://bit.ly/1czqM5R Business Inquiries can be sent to: info@noreenskitchen.com Check me out on social media! Facebook: http://on.fb.me/12bdibt Twitter: @noreenskitchen Instagram: http://bit.ly/12bdqrp Google + http://bit.ly/1o5GMYy ***MAILING ADDRESS**** Noreen's Kitchen PO Box 14173 New Bern, NC 28561 Have a question for me? Send me an email: info@noreenskitchen.com Any links to Amazon are, in many cases, affiliate links. Produced by Noreen's Kitchen ©2008-2016 all rights reserved All embeds must live link to Noreen's Kitchen channel. No Editorial Excerpts without permission, Violators agree to pay royalties, all court costs, all collections & all lawyers fees.

Time for another deck garden update! We are in early July and that means that approximately six weeks has passed since we initially planted our little deck garden and everything is doing exactly what it is supposed to be doing! Tomatoes are tomatoing, squash is squashing, peppers are peppering and herbs are herbing. Soon we will be knee deep in delicious goodness and garden bounty! I am also going to share my favorite fertilizer that has never let me down for ten plus years in the garden! I know you will love this little update! Happy Growing! Here is a link to the Amazon shopping list where you can find some of the items I spoke of in this video: https://amzn.to/2Di5SSt Get my cookbooks here: http://bit.ly/1czqM5R Business Inquiries can be sent to: info@noreenskitchen.com Check me out on social media! Facebook: http://on.fb.me/12bdibt Twitter: @noreenskitchen Instagram: http://bit.ly/12bdqrp Google + http://bit.ly/1o5GMYy ***MAILING ADDRESS**** Noreen's Kitchen PO Box 14173 New Bern, NC 28561 Have a question for me? Send me an email: info@noreenskitchen.com Noreen's Kitchen Community Guidelines (The Rules) http://bit.ly/2i7VocU Any links to Amazon are, in many cases, affiliate links. Produced by Noreen's Kitchen ©2008-2016 all rights reserved All embeds must live link to Noreen's Kitchen channel. No Editorial Excerpts without permission, Violators agree to pay royalties, all court costs, all collections & all lawyers fees.

There is nothing better, in my opinion than perfectly delicious shrimp and a delicious dipping sauce. Peel and eat shrimp come in a close second, but if we can eliminate the peeling even better. Today I am sharing with you how to make pot of perfectly boiled shrimp with some of the seafood boil seasoning that we shared in a previous video. Served with some delicious and traditional, spicy remoulade sauce that we recently shared. This is a great way to enjoy shrimp all year round, but in the summer it seems to be plentiful, especially in the coastal regions and when you know how to make it yourself, using traditional cooking techniques, you will look like a pro in the kitchen! Shrimp are a favorite in our house and I have yet to meet a person who did not love them, boiled, steamed, fried or broiled. I know you are thinking of Forest Gump right now aren't you? With good reason! Shrimp is super versatile! Knowing how to cook it is the first step to enjoying it. Perfectly cooked boiled shrimp can be a hard thing to master, but I promise there is not difficult path to this task. We will be using some of the seafood boil seasoning we presented in a previous video. You can find that here: I am using 2 pounds of 16/20 Argentine red shrimp. You can feel free to use what you like. Fresh, frozen, up to you. I am using a frozen variety that we enjoy when we cannot source larger shrimp and we wanted to use these nice large ones today. Don't be confused by the numbers. They are merely an indicator of approximately how many shrimp you will find in a pound depending on their size. These 16/20 size are a favorite. 10/15 size are great when you really want to impress and they make for a great dinner presentation. This all begins so simply with shrimp and water. You could stop there, but if you really want to make your shrimp ultra delicious you will want to build a seasoned water. What you would call a "Court Bullion" in culinary school. This is a quickly-cooked broth used for poaching foods, most commonly fish or, in this case, shrimp. A seasoned water that will help to season what is cooked in it. To start your court bullion, you will need at least enough water to cover what you are are cooking. For the 2 pounds of shrimp I am using around 10 cups. Add in 1/4 cup of kosher salt or 2 tablespoons of fine salt. Stir well to dissolve. Add in a couple tablespoons of your favorite seafood seasoning and two lemons that you have squeezed into the water and add the shells in as well. This will help to really flavor the water and the shrimp. Next we need to make a bouquet garni. This is nothing more than a bundle of spices that will further flavor the water. In this case we are using 1 cup of our homemade seafood boil seasoning. I poured this into a square that I cut from a new flour sack towel and fashioned this into a begger's purse then tied tightly with kitchen twine so it will not unravel in the pot. This will help you have less of a mess in the end with loose spices in the water. Add all of these ingredients to the pot, bring to a simmer and allow this to simmer for 10 to 15 minutes to allow the flavors to concentrate and meld. Once the water has fully simmered remove the bouquet garni from the pot and turn the heat down to low or even turn it off. Add the shrimp and allow them to have a bit of a warm swim for no more than 5 minutes. Remove the shrimp to an awaiting ice bath. That is just a bowl, large enough to hold the cooked shrimp, some water and some ice. This will stop the cooking process and help the shrimp to cool down making them perfectly ready to enjoy. Now you can drain the shrimp from the ice bath and serve as you like. Use the shrimp, chopped up in delicious salad. Serve in a traditional shrimp cocktail or in a fun Mexican style shrimp cocktail or as a shrimp Louis salad with cool romaine lettuce and some of that delicious remoulade sauce. The fact that you can prep delicious shrimp and have them on hand in your fridge for quick high protein snacks is a real plus. Especially if you are trying to eat better and have delicious foods on hand. I hope you give this method for cooking perfectly boiled shrimp a try, sometime soon and I hope you love it! Happy Eating!! Get my cookbooks here: http://bit.ly/1czqM5R Business Inquiries can be sent to: info@noreenskitchen.com Check me out on social media! Facebook: http://on.fb.me/12bdibt Twitter: @noreenskitchen Instagram: http://bit.ly/12bdqrp ***MAILING ADDRESS**** Noreen's Kitchen PO Box 14173 New Bern, NC 28561 Have a question for me? Send me an email: info@noreenskitchen.com Any links to Amazon are, in many cases, affiliate links. Produced by Noreen's Kitchen ©2008-2016 all rights reserved All embeds must live link to Noreen's Kitchen channel. No Editorial Excerpts without permission, Violators agree to pay royalties, all court costs, all collections & all lawyers fees.

Today I am sharing a delicious option for your next seafood dinner! Spicy remoulade sauce is a great alternative to cocktail or tartar sauce when you have your next fish fry or crab boil! This creamy, sauce has just the right blend of fresh veggies and condiments blended together to enhance boiled, steamed or grilled shrimp, crab legs, lobster or good old fish and chips! This is a distant cousin to Thousand Island dressing but not as sweet with a little spicy kick and a bit of smokey goodness. I know you are going to love this one! According to the blog 196 flavors: Remoulade sauce originated in France around the seventeenth century, and appears to derive from ramolas, a word in the northern dialect of Picardy which means “horseradish”, which itself came from Latin word armoracea. Sauce is actually a French word as well. It appeared in the fourteenth century and comes from Old French sauce or sausse, which itself is derived from Latin word salsa which defines anything “salted” or “salt food”. Remoulade is most often served with seafood such as shrimp and crab, crab cakes and even cold meats such as roast beef or poached salmon, chicken or other poultry. Original French versions of remoulade are not as pink as the creole, New Orleans style that I am sharing today. It is often served in a dish called shrimp or crab Louis and is delicious no matter what you want to put it on. This sauce is at home next to a plate of properly boiled shrimp or next to a delicious crab boil poured out upon newspaper in your back yard. There is no division here. Remoulade is for everyone and might I also say it is a great option as a sandwich spread! This sauce is not as tart or vinegary as its cousin tartar sauce but you could easily add a bit of lemon juice and zest if that made you happy. The versions you will find are vast and vary according to the people who are serving it. Mine is a riff on Emeril Lagasse's version.This sauce, like Thousand Island dressing is a conglomeration of many other condiments you may already have in your refrigerator door along with some fresh, finely minced veggies to make everything come together and give the sauce, not only a lot of flavor, but a bit of toothsomeness as well. Mayonnaise is the base, and then we add horseradish, ketchup a bit of tomato paste (I love to keep the kind in the tube on hand), whole grain, creole mustard, some finely minced chipotle in adobo, minced onion, bell pepper and celery come to the party as well as some paprika, salt, pepper, onion powder and garlic powder. This may seem like a long litany of ingredients, but I know many of you will already have these things on hand. Don't have a pepper? Toss in some roasted reds from a jar. Don't have celery? Add celery seed. Don't like chipotle? Leave it out. Make this yours to the degree that you are not actually making something else. Just be sure to leave in the mayo, ketchup, tomato paste and paprika along with the veggies. You can adjust the heat levels up or down. You make your remoulade to suit your taste. That is how easy something that sounds so fancy can be! I hope you give this remoulade sauce a try sometime soon and I hope you love it! Stay tuned on the channel for a demonstration of how to perfectly boil shrimp in a "court bouillon". That just means seasoned water! Happy Eating! Get a printable version of this recipe here: https://bit.ly/2Zl9gDt Get my cookbooks here: http://bit.ly/1czqM5R Business Inquiries can be sent to: info@noreenskitchen.com Check me out on social media! Facebook: http://on.fb.me/12bdibt Twitter: @noreenskitchen Instagram: http://bit.ly/12bdqrp Google + http://bit.ly/1o5GMYy ***MAILING ADDRESS**** Noreen's Kitchen PO Box 14173 New Bern, NC 28561 Have a question for me? Send me an email: info@noreenskitchen.com Noreen's Kitchen Community Guidelines (The Rules) http://bit.ly/2i7VocU Any links to Amazon are, in many cases, affiliate links. Produced by Noreen's Kitchen ©2008-2016 all rights reserved All embeds must live link to Noreen's Kitchen channel. No Editorial Excerpts without permission, Violators agree to pay royalties, all court costs, all collections & all lawyers fees.

A little something different for Friday! I have been having a horrible time, as I suspect many of you have, lately, finding cleaning wipes in the store. With the current situation these items are gone from the cleaning aisle and I think we will not see them return for quite some time. We typically use them in our home for quick clean ups and to wipe down tables and counter tops on a regular basis. So I put my thinking cap on and came up with a solution that works for me. I may work for you so I decided to share. They say that necessity is the mother of invention and this still holds true. I have made these reusable, cleaning wipes from items I had on hand using a container I had on hand and my favorite cleaning solution to create something that will most likely become a regular part of our daily cleaning regimen. I think it might just help you as well! I use a lot of microfiber cloths when I clean. We use them instead of what my mother used to call rags. These are affordable cloths that can be used for everything from bathing to cleaning to dusting and more. They are great when moistened with water to clean your stainless steel appliances. Nothing beats these for drying dishes quick and they are fabulous for getting dust off of surfaces. I have a large bin of these in my kitchen and usually do a load of them weekly. They cut down on the amount of paper towels we use and they last forever. At least the brand I use do. If you have not gotten on the microfiber bandwagon, there is no better time to do that than now. These gems are a must have in your cleaning supply closet. I took as many as I could fit comfortably in the container I assigned for this task and ended up being able to fit no less than 40 of these wipes. I folded them in half then rolled them up cigar style and placed them in the container. Then I mixed up about 4 cups of water with a capful of my favorite essential oil Thieves cleaner and poured it over the cloths. If you need more liquid add more water but no more cleaning solution. Then pop the lid on and allow everything to soak up the liquid. When you are ready to use a wipe, open the box, select a cloth and squeeze any excess back into the box. Then clean as you need. I have a box to toss the dirty and used cloths into and then do a load of these towels once as week or as needed. They wash and dry beautifully and are virtually stain resistant! If you have never used them before, be sure to wash them before the first use. This will get the sizing off of them from the manufacturing process and give them even more super absorbency. If you forget to wash them they may stain and may not be as thirsty for you later on down the line. I learned this the hard way. Nothing is worse than a stained looking clean cloths. I use the Campanelli brand of microfiber cloths and they are my favorite. If you would like to support an American company and family owned business you can get their wares on QVC. Here is a link to the cloths I purchase: https://qvc.co/2BMK6W8 I used a Lock-N-Lock deep container to house my homemade wipes. You can find that here: https://qvc.co/2BMQT24 I hope this gives you some good ideas about how you can make your own homemade, reusable cleaning wipes at home with what you might already have on hand! We have to get through this before it will get better, so we need to make the most of things while we can. I hope you give this a try and I hope you love it! Happy Cleaning! Get my cookbooks here: http://bit.ly/1czqM5R Business Inquiries can be sent to: info@noreenskitchen.com Check me out on social media! Facebook: http://on.fb.me/12bdibt Twitter: @noreenskitchen Instagram: http://bit.ly/12bdqrp Google + http://bit.ly/1o5GMYy ***MAILING ADDRESS**** Noreen's Kitchen PO Box 14173 New Bern, NC 28561 Have a question for me? Send me an email: info@noreenskitchen.com Noreen's Kitchen Community Guidelines (The Rules) http://bit.ly/2i7VocU Any links to Amazon are, in many cases, affiliate links. Produced by Noreen's Kitchen ©2008-2016 all rights reserved All embeds must live link to Noreen's Kitchen channel. No Editorial Excerpts without permission, Violators agree to pay royalties, all court costs, all collections & all lawyers fees.

Today we are sharing a quick and easy option for a homemade seafood boil seasoning! This is a perfect addition to your next low country boil or boiled crab or shrimp dinner. It's also a great way to use up older spices you may have on your spice rack on in your pantry that you need to rotate out before you make new additions to your supply. This makes for a perfect seasoning for just about any seafood you like! This big batch will make enough to do three large batches of seafood so you will be set for the summer! I have used equal parts of 12 different spices in my seafood boil. You can add or take away as you see fit. Leave this to your preference and your wallet. I do recommend that you at least keep the peppercorns, bay leaves, mustard seeds and Chile flakes. The rest is really just icing on the cake to add more flavor to your version of the boil. You will also notice that I have not added any salt to this. You will add salt to the cooking stock when you make yours for your seafood boil. At first glance this may look a lot like a pickling spice and you would be right. There are a lot of the same spices and seeds in this blend as there are in many pickling spices. In the event that you could not have access or desire to make this boil seasoning, then you could surely use a good pickling spice as an apt substitute. In my blend I have used 1/4 cup each of tri-color peppercorns, coriander seeds, allspice berries, celery seed, crushed bay leaves, dry oregano, dry thyme, dill seed, red pepper flakes, dehydrated onion flakes, dehydrated garlic flakes and mustard seeds. You could also add a few whole cloves if you like and some small dried chilies in place or in addition to the red pepper flake. You can see how versatile this seafood boil seasoning blend can be. Customize it to suit your taste! Use this all summer long and this big batch will last you for three large boils! Just wrap about a cup of the spice blend in a piece of cotton and tie with some kitchen twine. Toss into your seasoning water and simmer for at least 10 minutes before adding your seafood. I hope you give this homemade version of a crab and seafood boil seasoning a try and I hope you love it! Happy Eating!! A printable version of this recipe can be found here: https://bit.ly/2VgeK16 Get my cookbooks here: http://bit.ly/1czqM5R Business Inquiries can be sent to: info@noreenskitchen.com Check me out on social media! Facebook: http://on.fb.me/12bdibt Twitter: @noreenskitchen Instagram: http://bit.ly/12bdqrp Google + http://bit.ly/1o5GMYy ***MAILING ADDRESS**** Noreen's Kitchen PO Box 14173 New Bern, NC 28561 Have a question for me? Send me an email: info@noreenskitchen.com Noreen's Kitchen Community Guidelines (The Rules) http://bit.ly/2i7VocU Any links to Amazon are, in many cases, affiliate links. Produced by Noreen's Kitchen ©2008-2016 all rights reserved All embeds must live link to Noreen's Kitchen channel. No Editorial Excerpts without permission, Violators agree to pay royalties, all court costs, all collections & all lawyers fees.

Today we are going back to the deck garden to share how we are dealing with lots of rain and slugs! UGH! Just when you think you're doing good, the slugs attack and the beetles move in. Time to get serious about natural pest control! Today I am sharing four natural slug control options and showing you one you may have seen online, that does not work. I will also show you why it doesn't work and what happened when we tried it! Gardening is a challenge but it is also a joy! Let's go see whats growing this week! When we shared our deck garden with you two weeks ago, so many of you said you would love regular updates and from the number of views we got on that video I am so happy to share once again. We think every two weeks is a good amount to share and it gives you a good idea of how fast things move along. Slugs have been a problem for us ever since we lived in this area. Slugs are shell less snails that like to eat soft leaves. They especially love squash, melon, peppers and eggplants. I have not had an issue with tomatoes and many herbs but these pepper plants of mine are in rough shape! Time to get real, down and dirty! So here are four options to help you naturally control slugs in your garden. First up is a spray I make with water and a squeeze of Thieve's oil based dish soap. You can use Dawn dish soap and some drops of peppermint and or clove oil to get started. Spray the leaves from the bottom up to deter slugs and leaf chewers like Japanese beetles and those beetles that look like lady bugs but aren't! Second option is crushed egg shells top dressed at the base of your plants this is a great way to stop slugs who will get cut from the rough surface of the egg shells. Just crush up and toss around the top of the soil. Easy! Save some shells out from your regular composting to help you control the soft pest problem. Next up is obvious. Salt, but not just any salt, Epsom salt which is magnesium salt. Table salt also helps to deter the slugs but you should not add too much of that to your soil or your plants will whither and die from too much of that. Epsom salts are a safe option that the slugs avoid at all cost because it will literally kill them. A bonus of Epsom salts is that it is a great source of calcium for your plants and it helps to avoid blossom drop and blossom end rot on nightshades such as tomatoes, potatoes, eggplant and peppers, which are unbelievably all in the same family of plants. So sprinkle away and keep sprinkling after it rains heavily if not, every couple of weeks should do the trick. Last up is Diatomaceous earth. Be sure to get the food grade type from the farm store. Its derived from lake beds that have been around since the prehistoric era. Filled with microscopic jagged little edges of shell and bone and rock. Slugs will not like to be around that due to its desiccant nature and it will dry them up. Kind of like salt but worse. You can sprinkle or use a puff sprayer to broadcast, but please be sure to wear a respirator and gloves. The DE can dry out your skin and if inhaled can cause lung damage. So while it is good for your insides, it is not good for your respiratory system. Just be mindful. We have read that coffee grounds may deter slugs so we were going to offer this as an option. We keep the coffee grounds anyway to top dress for acid loving plants. But to our surprise there were slugs alive and well in our coffee grounds so wanted to show you that this tip is not true. Be warned and save the coffee for the compost or for the hydrangeas or the azaleas or other acid loving plants. Its great for that! The garden is thriving and looking great. Most of the tomatoes are growing well and have lots of flower/fruit bracts on them we will be knee deep in tomatoes soon enough. The zucchini is coming back from being attacked by slugs and it has even set some fruit as of this writing. I have some peppers that will have to most likely be ditched and if I can find replacements I will do that with fresh, organic soil. So let that be a warning for you. Get fresh planting soil, it will be worth it in the end. Thanks for joining me for this update I hope you enjoyed it as well as the tips for slug control! Keep on growing! Get my cookbooks here: http://bit.ly/1czqM5R Business Inquiries can be sent to: info@noreenskitchen.com Check me out on social media! Facebook: http://on.fb.me/12bdibt Twitter: @noreenskitchen Instagram: http://bit.ly/12bdqrp **MAILING ADDRESS**** Noreen's Kitchen PO Box 14173 New Bern, NC 28561 Have a question for me? Send me an email: info@noreenskitchen.com Any links to Amazon are, in many cases, affiliate links. Produced by Noreen's Kitchen ©2008-2016 all rights reserved All embeds must live link to Noreen's Kitchen channel. No Editorial Excerpts without permission, Violators agree to pay royalties, all court costs, all collections & all lawyers fees.

We love grilling. We do it all year round but especially a lot in the summer months. Chicken on the grill is a staple in our house and just about once a week we grill off several chicken breasts to have on hand for the week and use for snacks, salads and main dishes. Today I am sharing a delicious option for that chicken. This cilantro and lime marinated chicken is so delicious and so versatile! A simple, and quick soak in this blend will not only tenderize the meat but give it an amazing flavor that you are going to love! Get ready for summer with this fantastic option! I started this out by butterflying an entire family size tray of boneless skinless chicken breasts. I take time to trim them well to get all the nobbly bits off of them and make them beautiful. Then we mix up this simple marinate that is packed with powerful flavor! I start off by squeezing enough limes to get about 1/2 cup of juice. Don't toss those lime shells! Pop them in a large zip lock bag along with the chicken! The lime shells will add even more flavor during the marination process. Along with the lime juice I add a bit of vegetable oil, a lot of fresh, chopped cilantro, fresh minced garlic, some sliced green or spring onions and some spices. I like to use salt, ground cumin and smoked paprika. I also tossed in a couple of very spicy Serrano chilies that I removed the ribs and seeds from but were so hot that I decided to only quarter them and put them in the bag with the chicken. You can alternatively mince a jalapeno or if you are not a fan of chili heat, simply leave them out. Toss in a bit of bell pepper if you like to lend the flavor but not the heat. Everything then gets tossed into the bag with the chicken. Seal it up well and try to get all the air out the best that you can. Then start smooshing! Yes that is a technical culinary term. Smoosh away to distribute all the ingredients. When you are satisfied that everything has come to the party and is meeting each other, leave this in your fridge for at least an hour but no more than over night. The lime juice is super acidic and if you leave it too long it will begin to sort of cook the protein and make it mushy and taste odd when cooked on the grill. Just be mindful. Then you can grill to your heart's content. This was served on a bed of tomato rice pilaf and topped with the delicious peach and pineapple salsa we made in a previous video. This is also great for quick tacos, salads, sandwiches or snacks throughout the week. This marinade is great for chicken but is also wonderful for pork, beef, fish and seafood! I would use this to season up a chuck roast or pork shoulder, some salmon, cod or halibut or even fresh jumbo shrimp or scallops would benefit from a short (very short) bath in this delicious marinade! I hope you consider giving this fabulous cilantro and lime marinade a try sometime soon and I hope you love it! Happy Eating! You can find a printable version of this recipe here: https://bit.ly/2Bl7A4Q Get my cookbooks here: http://bit.ly/1czqM5R Business Inquiries can be sent to: info@noreenskitchen.com Check me out on social media! Facebook: http://on.fb.me/12bdibt Twitter: @noreenskitchen Instagram: http://bit.ly/12bdqrp Google + http://bit.ly/1o5GMYy ***MAILING ADDRESS**** Noreen's Kitchen PO Box 14173 New Bern, NC 28561 Have a question for me? Send me an email: info@noreenskitchen.com Noreen's Kitchen Community Guidelines (The Rules) http://bit.ly/2i7VocU Any links to Amazon are, in many cases, affiliate links. Produced by Noreen's Kitchen ©2008-2016 all rights reserved All embeds must live link to Noreen's Kitchen channel. No Editorial Excerpts without permission, Violators agree to pay royalties, all court costs, all collections & all lawyers fees.

Summer is upon us and today I am sharing a fabulous summer salsa that I know you are going to love. Full of the goodness of the season, this fresh peach, pineapple salsa is just at home on tortilla chips as it is on tacos or draped over a delicious piece of grilled chicken, pork or fish. The flavors are super fresh and filled with the goodness of the season. Peaches are just starting to come out and this is a great way to enjoy them! This is a salsa you will want to have in your fridge all summer long. This salsa starts out, as you may imagine, with peaches and pineapples. Please use fresh fruit here as the flavor will be enhanced and the salsa will hold up for longer. Save the canned fruit for your J-ello! I have used five small fresh peaches that I peeled and diced along with fresh pineapple, Roma tomatoes, red bell peppers (but you can use any color you wish), sweet white onions, jalapeno, garlic and fresh cilantro. I also added fresh lime juice and salt. As an afterthought, my daughter gave this a couple squeezes of agave nectar to tone down the acidic flavor and it was sheer perfection. I love to make this and allow the flavors to marinate together for a couple hours prior to serving, but I totally understand if you cannot wait that long and assure you that this is good immediately after you make it and will continue to be delicious for up to a week after making it. Don't let this sit much longer than that otherwise the pineapple and peaches will begin to ferment and become unpleasant. I have used one large jalapeno pepper that I seeded and diced very small. I had initially intended to use a couple of Serrano chilies in the same way however when I cut them open they were so fiery hot that I decided not to use them. The heat level on this salsa is entirely up to you. If you like your salsa hot, hot, hot, add those chilies in to your heart's content! You want to blow your face off? Add in a Habanero or two! If you are not a fan of heat at all, leave them out altogether and just add in some green bell pepper to round everything out. You are the boss of your salsa! I hope you give this fresh and fruity peach, pineapple salsa a try, sometime soon and I hope you love it! Stay tuned to see how we are going to use this in an upcoming video! Happy Eating! You can find a printable version of this recipe here: https://bit.ly/3d6HD5W Get my cookbooks here: http://bit.ly/1czqM5R Business Inquiries can be sent to: info@noreenskitchen.com Check me out on social media! Facebook: http://on.fb.me/12bdibt Twitter: @noreenskitchen Instagram: http://bit.ly/12bdqrp Google + http://bit.ly/1o5GMYy ***MAILING ADDRESS**** Noreen's Kitchen PO Box 14173 New Bern, NC 28561 Have a question for me? Send me an email: info@noreenskitchen.com Noreen's Kitchen Community Guidelines (The Rules) http://bit.ly/2i7VocU Any links to Amazon are, in many cases, affiliate links. Produced by Noreen's Kitchen ©2008-2016 all rights reserved All embeds must live link to Noreen's Kitchen channel. No Editorial Excerpts without permission, Violators agree to pay royalties, all court costs, all collections & all lawyers fees.

My Herbalife overview and story: https://bit.ly/2VNs Pina Colada Healthy Shake: 2 scoops Pina Colada or Vanilla Formula 1 1 scoop vanilla Protein Drink Mix 8 to 10 ounces water 1 cup ice cubes 1 tablespoon instant sugar free vanilla instant pudding 1 teaspoon pineapple mango liquid water flavorizer (like Mio) 1 capful of coconut extract 1/4 cup frozen pineapple chunks sugar free whipped cream for topping (optional) Combine water, liquid water flavorizer and extract. Add all the dry powder ingredients and the water in the carafe of your blender and blend for 10 to 15 seconds. Add in the frozen pineapple ice and blend for 30 seconds longer or until thick and creamy. Pour into your glass and enjoy top with a swirl of sugar free whipped cream if desired. You'll feel like you're being naughty but you're getting healthy! That's it! A healthy shake meal replacement that doesn't taste like chalk. That doesn't leave you hungry and is super satisfying and really tasty! I love the versatility of Herbalife for the simple fact that it fits into my life and I can get what I want quick and it comes right to my door! If you would like more information about possibly giving Herbalife a try, please use the link provided above to get an overview of how it all works and how you can get started! To Explore the Herbalife Line go here: https://bit.ly/2VLTqRV HOW TO BECOME A PREFERRED MEMBER:👇🏼 1) Go to https://bit.ly/2Yh0BmP 2) Click “Apply Online” under the “Join Herbalife” tab. 3) Create an Herbalife account. Enter your e-mail address and create a password.📝 4) Choose the Membership - Click "Sign Up as a Preferred Member" (on the left) 5) Enter Sponsor’s Details: 🔹Sponsor ID: message me! 🔹Sponsor Last Name: Message me! 6) Proceed to Fill Out Personal Information- Personal Info, Residential Address, Phone Numbers, Email, Etc. 7) Create a PIN CODE # (Make it something you will easily remember! You will need this if/when you call Herbalife.) 8 )Review Application Agreement- if you agree with the terms, check ✅ “I Agree to the Terms Listed Above” 9) Complete Herbalife Preferred Member Survey! 10) Review and Confirm Info 11) Preferred Member Pack $34.95 🔹 Shipping 🔹 Shipping Method: Fedex Home Delivery 12) Submit Payment Info 💳 Once you complete the process, you'll be a Preferred Member and you can enjoy your 25% off savings! You earn points each time you order and earn up to 42% off! 💥{30 Day Money Back Guarantee including Shipping} 💥{If you don’t care for a flavor, Herbalife will send you a new flavor for free and let you keep the original flavor!} 💥{No monthly auto-draft, auto-refill, sketchy hidden fees or minimum purchase!} There are SO many wonderful products and you can choose whatever you like! However, these are the products that I started with and that I still use today. It will last you one month and covers your two meals per day! ⭐️Make sure that you order these exact SKU #’s/sizes so that your products will all run out about the same time. ✌🏼TWO containers of: Formula 1 Healthy Meal Nutritional Shake 750g (you can choose two flavors) SKU 2628 (Banana Caramel) ...it should pop up all of the other flavors for you to choose from! Choose 2! I recommend 🍌Banana Caramel, 🍫Dutch Chocolate, 🍪Cookies n Cream, 🥛French Vanilla, ☕️Cafe Latte, ☘️Mint Chocolate and 🍊Orange Cream. 🍓Wild Berry 🥥 Pina Colada 👆🏼One container of: Vanilla Protein Drink Mix 840g SKU 1426 The Formula 1 shakes with added Protein will provide all of the vitamins and minerals from a perfectly balanced meal...and they are SO delicious! ☝🏼One carton of: Herbal Aloe Concentrate (I recommend Mango, Cranberry or Mandarin) (Pint) SKU 1065 The aloe soothes the stomach, supports nutrient absorption and intestinal health and acts as a daily, gentle cleanse. ☝🏼One container of: Herbal Tea Concentrate: 3.53/3.6 OZ (102g) (I recommend Raspberry, Peach, Lemon or Cinnamon) SKU 0189 This tea boosts the metabolism, burns abdominal fat and provides energy! It also contributes to your overall health. I hope you give this a try sometime soon and I hope you love it! Get my cookbooks here: http://bit.ly/1czqM5R Business Inquiries can be sent to: info@noreenskitchen.com Check me out on social media! Facebook: http://on.fb.me/12bdibt Twitter: @noreenskitchen Instagram: http://bit.ly/12bdqrp Google + http://bit.ly/1o5GMYy ***MAILING ADDRESS**** Noreen's Kitchen PO Box 14173 New Bern, NC 28561 Have a question for me? Send me an email: info@noreenskitchen.com Noreen's Kitchen Community Guidelines (The Rules) http://bit.ly/2i7VocU Any links to Amazon are, in many cases, affiliate links. Produced by Noreen's Kitchen ©2008-2016 all rights reserved All embeds must live link to Noreen's Kitchen channel. No Editorial Excerpts without permission, Violators agree to pay royalties, all court costs, all collections & all lawyers fees.

This year we decided to try a bit of a deck garden. We have not had a garden for the last three years because of certain circumstances and honestly due to burn out. We used to be super heavy duty gardeners but at some point life got in the way and other things took priority. This year, with all this mess we thought it would be a good time to try what we have been considering for a while. This deck garden composed with grow bags is the perfect solution for our sunny giant deck. Everything is just right and there is even plenty of room for me to have way more peppers than I need! We have 10 varieties of tomatoes and 10 varieties of peppers as well as a big pot of zucchini plants and one with yellow squash. One pot of eggplant and one pot of climbing cucumbers. A few boxes of herbs are doing well and I plan on doing a box with some romaine and butter lettuce. I truly love growing my own food and am still amazed at the perfection of God's creation! We have put cages in all the large pots right side up. On the smaller 1 gallon grow bags since they will not accommodate the cages easily, I put them upside down over the pot and put a garden stake to support the plant and then bundled the bottom portion of the cage around the stake and secured it with a zip tie. Perfect solution! This will make for a much easier way to deal with these once they get much larger. Over all we are really pleased with how this turned out and how well it is thriving. I am also pleased that Molly has taken such an interest in growing this year. A gift I am hoping will continue throughout her life as she goes off and builds her future. I hope this little tour of our humble deck garden was helpful and I hope it inspires you to go out and get some soil and start your own little garden no matter how small your corner may be there is room to grow a few plants and have your own fresh produce! Happy planting! Get my cookbooks here: http://bit.ly/1czqM5R Business Inquiries can be sent to: info@noreenskitchen.com Check me out on social media! Facebook: http://on.fb.me/12bdibt Twitter: @noreenskitchen Instagram: http://bit.ly/12bdqrp Google + http://bit.ly/1o5GMYy ***MAILING ADDRESS**** Noreen's Kitchen PO Box 14173 New Bern, NC 28561 Have a question for me? Send me an email: info@noreenskitchen.com Noreen's Kitchen Community Guidelines (The Rules) http://bit.ly/2i7VocU Any links to Amazon are, in many cases, affiliate links. Produced by Noreen's Kitchen ©2008-2016 all rights reserved All embeds must live link to Noreen's Kitchen channel. No Editorial Excerpts without permission, Violators agree to pay royalties, all court costs, all collections & all lawyers fees.

Let's use the sweet and sour dressing I shared in a previous video to dress this amazing summer classic from my grandmother! Here Salut Freuling or spring salad is really a delicious sweet and sour vegetable slaw. I am pretty sure I have butchered her name of this dish, but I have not ruined the final outcome. This slaw is crunchy, sweet, sour and has just a bit of a peppery bite in the back. The best part here is that this can be made well in advance and kept for a very long time in the fridge so you can just open, scoop and eat to your hearts content all summer long! This salad or slaw really reminds me of a classic Amish style slaw with lots of flavor and lots of crunchy veggies. You can add things you love or take away things you don't. I have chosen to start with a couple bags of coleslaw mix here that have white and red cabbage along with shredded carrots, but you could just as easily use half a head of white cabbage sliced super thing and a wedge of red if you desire. I always love to use both for color, texture and flavor. To the cabbage I have added a selection of vegetables that you can customize to suit your taste. Celey, sweet onion, red bell pepper, green bell pepper, carrots and radishes. All of the above have been sliced very thin. The celery has been diced. The peppers and onions have been sliced in long strips and the carrots and radishes were run through a rotary hand crank slicer to create thin disks. The goal here is thin. You could add other things you love like chives, green onions or spring onions. Add in some peeled and seeded cucumber either in dices or thin slices. jicama would be great in here cut into matchstick pieces or even some apples. The point is that you can add or take away what you want. This can easily be converted into an autumn style slaw by simply changing up the ingredients. The veggies are all tossed together in the largest bowl you have on hand. If you don't have a giant 16 quart bowl like I do, you can use a big stock pot or a big roasting pan to get the job done. Even a big plastic tub will do the trick. Mix until well blended. Then pour over the entirety of the sweet and sour dressing that we made previously in another video. Using your hands mix this all up together to get everything well coated and get that party started. If you missed the sweet and sour dressing video, you can watch it here; Next place the slaw in an airtight container with a lid or a big jar that you can seal. Allow this to sit in the fridge for at least a couple hours, but over night is best before serving. This only gets better the longer it sits. Just be sure to stir well each time before you get ready to eat it that way the juices in the bowl can be enjoyed as well. Since this contains no mayonnaise, this slaw will keep in your fridge for a very long time. Up to one month, if it lasts that long! This is a great salad to take to a picnic or potluck and if it is a bit too big of a recipe for you then you can easily cut it back to suit your needs. As with the dressing, this is more of a guideline or a road map than a recipe. Its something you simply cannot mess up as long as you don't add veggies that are too watery, you should be fine! I hope you give this sweet and sour vegetable slaw a try sometime soon and I hope you love it! Happy Eating!! A printable version of this recipe can be found here: https://bit.ly/2MAuebM Get my cookbooks here: http://bit.ly/1czqM5R Business Inquiries can be sent to: info@noreenskitchen.com Check me out on social media! Facebook: http://on.fb.me/12bdibt Twitter: @noreenskitchen Instagram: http://bit.ly/12bdqrp Google + http://bit.ly/1o5GMYy ***MAILING ADDRESS**** Noreen's Kitchen PO Box 14173 New Bern, NC 28561 Have a question for me? Send me an email: info@noreenskitchen.com Noreen's Kitchen Community Guidelines (The Rules) http://bit.ly/2i7VocU Any links to Amazon are, in many cases, affiliate links. Produced by Noreen's Kitchen ©2008-2016 all rights reserved All embeds must live link to Noreen's Kitchen channel. No Editorial Excerpts without permission, Violators agree to pay royalties, all court costs, all collections & all lawyers fees.

My Herbalife overview and story: https://bit.ly/2VNs Old Fashioned Chocolate Malt Healthy Shake: 2 scoops Dutch Chocolate Formula 1 1 SCOOP chocolate Protein Drink Mix 8 to 10 ounces water 1 cup ice cubes 1 tablespoon instant sugar free chocolate instant pudding 2 to 4 tablespoons or 1 to 2 scoops of malted milk powder sugar free whipped cream for topping (optional) Combine all the dry powder ingredients and the water in the carafe of your blender and blend for 10 to 15 seconds. Add in the desired amount of ice and blend for 30 seconds longer or until thick and creamy. Pour into your glass and enjoy top with a swirl of sugar free whipped cream if desired. You'll feel like you're being naughty but you're getting healthy! That's it! A healthy shake meal replacement that doesn't taste like chalk. That doesn't leave you hungry and is super satisfying and really tasty! I love the versatility of Herbalife for the simple fact that it fits into my life and I can get what I want quick and it comes right to my door! If you would like more information about possibly giving Herbalife a try, please use the link provided above to get an overview of how it all works and how you can get started! To Explore the Herbalife Line go here: https://bit.ly/2VLTqRV HOW TO BECOME A PREFERRED MEMBER:👇🏼 1) Go to https://bit.ly/2Yh0BmP 2) Click “Apply Online” under the “Join Herbalife” tab. 3) Create an Herbalife account. Enter your e-mail address and create a password.📝 4) Choose the Membership - Click "Sign Up as a Preferred Member" (on the left) 5) Enter Sponsor’s Details: 🔹Sponsor ID: message me! 🔹Sponsor Last Name: Message me! 6) Proceed to Fill Out Personal Information- Personal Info, Residential Address, Phone Numbers, Email, Etc. 7) Create a PIN CODE # (Make it something you will easily remember! You will need this if/when you call Herbalife.) 8 )Review Application Agreement- if you agree with the terms, check ✅ “I Agree to the Terms Listed Above” 9) Complete Herbalife Preferred Member Survey! 10) Review and Confirm Info 11) Preferred Member Pack $34.95 🔹 Shipping 🔹 Shipping Method: Fedex Home Delivery 12) Submit Payment Info 💳 Once you complete the process, you'll be a Preferred Member and you can enjoy your 25% off savings! You earn points each time you order and earn up to 42% off! 💥{30 Day Money Back Guarantee including Shipping} 💥{If you don’t care for a flavor, Herbalife will send you a new flavor for free and let you keep the original flavor!} 💥{No monthly auto-draft, auto-refill, sketchy hidden fees or minimum purchase!} There are SO many wonderful products and you can choose whatever you like! However, these are the products that I started with and that I still use today. It will last you one month and covers your two meals per day! ⭐️Make sure that you order these exact SKU #’s/sizes so that your products will all run out about the same time. ✌🏼TWO containers of: Formula 1 Healthy Meal Nutritional Shake 750g (you can choose two flavors) SKU 2628 (Banana Caramel) ...it should pop up all of the other flavors for you to choose from! Choose 2! I recommend 🍌Banana Caramel, 🍫Dutch Chocolate, 🍪Cookies n Cream, 🥛French Vanilla, ☕️Cafe Latte, ☘️Mint Chocolate and 🍊Orange Cream. 🍓Wild Berry 🥥 Pina Colada 👆🏼One container of: Vanilla Protein Drink Mix 840g SKU 1426 The Formula 1 shakes with added Protein will provide all of the vitamins and minerals from a perfectly balanced meal...and they are SO delicious! ☝🏼One carton of: Herbal Aloe Concentrate (I recommend Mango, Cranberry or Mandarin) (Pint) SKU 1065 The aloe soothes the stomach, supports nutrient absorption and intestinal health and acts as a daily, gentle cleanse. ☝🏼One container of: Herbal Tea Concentrate: 3.53/3.6 OZ (102g) (I recommend Raspberry, Peach, Lemon or Cinnamon) SKU 0189 This tea boosts the metabolism, burns abdominal fat and provides energy! It also contributes to your overall health. I hope you give this a try sometime soon and I hope you love it! Get my cookbooks here: http://bit.ly/1czqM5R Business Inquiries can be sent to: info@noreenskitchen.com Check me out on social media! Facebook: http://on.fb.me/12bdibt Twitter: @noreenskitchen Instagram: http://bit.ly/12bdqrp Google + http://bit.ly/1o5GMYy ***MAILING ADDRESS**** Noreen's Kitchen PO Box 14173 New Bern, NC 28561 Have a question for me? Send me an email: info@noreenskitchen.com Noreen's Kitchen Community Guidelines (The Rules) http://bit.ly/2i7VocU Any links to Amazon are, in many cases, affiliate links. Produced by Noreen's Kitchen ©2008-2016 all rights reserved All embeds must live link to Noreen's Kitchen channel. No Editorial Excerpts without permission, Violators agree to pay royalties, all court costs, all collections & all lawyers fees.

Today I am sharing a recipe straight out of my grandmother's recipe box! This sweet and sour dressing will be used in a delicious vegetable slaw coming up later in the week, but this is just as at home on your nightly side salad or as a marinade for chicken or pork. It hits all the notes, sweet, sour, tangy, salty and creamy. I love this for the slaw we make with it, but it is delicious on a pecan and apple salad full of fall flavors as well or as a dipping sauce for grilled chicken. I know you are going to love this! The original recipe for this dressing uses granulated sugar. I am choosing to use a stevia sweetener because we are avoiding processed sugars when at all possible on our quest for optimal health. If you want to, please use granulated sugar in place of the sweetener I used. Along with the stevia/sugar this has neutral oil, vinegar, water and a bunch of spices. I used onion powder, garlic powder, salt, pepper, mustard powder and celery seed. This really reminds me of the sweet and sour Amish dressing I used to have as a kid from the farmer's market. I put all the dry ingredients into a mason jar first then poured the liquids on top. I am using my immersion blender to make this because it emulsifies everything to perfection, but you can easily do this with a hand whisk or even in the blender if you so choose. Use what works for you. Since I have used sweetener in place of the sugar my dressing came out a bit thin. I chose to add a couple tablespoons of Cornaby's ultra gel to thicken it up a bit. I will leave a link to a shopping list below so you can reference some of the things I used in this video. The ultra gel did the trick and gave this dressing just the right bit of body. Perfect for clinging to shredded veggies for our next recipe! This dressing will taste delicious and keep for up to a week in your fridge. I will say that Nanny's recipe is a bit heavy on the vinegar. I suggest you adjust this recipe to suit your needs and your taste and if you are not keen on the super tangy taste reduce the vinegar by half and move on from there. You can also adjust the the sweetener/sugar to your liking by starting with less and adding more to suit your palate. I love this dressing and it hits on all cylinders for me. Rick loves it just as much and he could eat the entire bowl of slaw once I make it! I cannot wait to share that with you soon! Please stay tuned so you don't miss out! I hope you give this sweet and sour dressing a try some time soon and I hope you love it! Happy Eating! You can find a printable version of this recipe coming soon https://bit.ly/3dsGJBW Here is a shopping list of some of the items I used in this video: https://amzn.to/3gLlQ79 Get my cookbooks here: http://bit.ly/1czqM5R Business Inquiries can be sent to: info@noreenskitchen.com Check me out on social media! Facebook: http://on.fb.me/12bdibt Twitter: @noreenskitchen Instagram: http://bit.ly/12bdqrp Google + http://bit.ly/1o5GMYy ***MAILING ADDRESS**** Noreen's Kitchen PO Box 14173 New Bern, NC 28561 Have a question for me? Send me an email: info@noreenskitchen.com Noreen's Kitchen Community Guidelines (The Rules) http://bit.ly/2i7VocU Any links to Amazon are, in many cases, affiliate links. Produced by Noreen's Kitchen ©2008-2016 all rights reserved All embeds must live link to Noreen's Kitchen channel. No Editorial Excerpts without permission, Violators agree to pay royalties, all court costs, all collections & all lawyers fees.

Learn more about the Cheffano Multifunction Meat Grinder: https://amzn.to/3ewkD1t Today we are exciting to share something we have been working on for you! Chicken and apple sausage is as delicious for breakfast as it is mixed into a burger to throw on the grill! The best part here is that you can easily grind your own meat for the sausage filling using the Cheffano, Altra meat grinder that we are featuring in today's video! This meat grinder made quick and easy work of mixing up this delicious sausage that is full of light and dark meat chicken as well as flavorful spices. onions and sweet apples. This is a great alternative to processed sausage and the best part is that you know exactly what went in there! This one is definitely a keeper! I love a sweet and savory side to go on my breakfast plate. When we go out for breakfast we love to find new and interesting things to try. This chicken and apple sausage is inspired by some we have had in the past and we are super excited to share how we made this delicious option for your breakfast, brunch and beyond. This video is sponsored by the good folks at Cheffano who sent us their Altra meat grinder to play with and test out. Honestly, I have never used an electric meat grinder before receiving this one and it is very easy to use and even better than that it's easy to clean! The entire machine is very efficient, has a small foot print and is easy to put together and take apart. That's a plus in my book! There will be a link above in this description box if you would like to investigate further! This sausage starts off with both boneless, skinless, chicken thighs and breasts. I only did a small amount, but still wanted to make enough to have some for the freezer. This made about 48 small patties. I did not choose to link this in a casing because I much prefer the patty style. The key here is to keep the meat very, very cold. I sliced it into strips, keeping the fat on it because sausage needs fat in order to emulsify the final mixture. I also used two pink lady apples that were peeled, cored and dices as well as one sweet Vidalia onion. These were sauteed in four tablespoons of butter, just until the onion was translucent but not browned. I wanted the apples to retain their texture but have a bit of softness before putting into the sausage. This mixture was set aside to cool while the meat was ground up. Once the meat is super cold, which I facilitated by placing in the freezer for 15 minutes, I ran it through the Altra grinder, which made quick work of things! I used the course grinding plate and it was perfect for the texture I was going for. The machine also comes with a medium and fine grinding plate as well as attachments for making sausage and Kubbe. The ground meat and cooled apples and onions went into the bowl of my mixer with poultry seasoning, ground black pepper, salt and a bit of cayenne as well as some brown sugar. All of these can be adjusted with the exception of the salt which should not be decreased as it is important to the emulsification process. I blended the meat together on the lowest setting just to incorporate before adding 1/2 cup of ice water. This helps the final texture and helps to further emulsify the final product. The mixture continued to blend for at least 5 minutes until the proper texture was achieved. You will know when it's right when it is sticky but looks creamy and well blended. No longer can you see "ground meat" in there. It will look very much like a paste with chunks of apple and onion. Now you can patty your mixture up to freeze or portion up in packages for bulk usage. You can make burgers, sausage patties or cook up to add to your favorite stuffing recipe! Thanks to the good folks at Cheffano for sharing this meat grinder with us and giving us the opportunity to work with them on this project. We hope you will check out their product if you are in the market for a good quality, efficient and affordable meat grinder for your own kitchen. Use the link above and take advantage of a limited time discount. I hope you give this chicken and apple sausage a try sometime soon and I hope you love it! Happy Eating! A printable version of this recipe can be found here: https://bit.ly/3cccZrD Get my cookbooks here: http://bit.ly/1czqM5R Business Inquiries can be sent to: info@noreenskitchen.com Check me out on social media! Facebook: http://on.fb.me/12bdibt Twitter: @noreenskitchen Instagram: http://bit.ly/12bdqrp ***MAILING ADDRESS**** Noreen's Kitchen PO Box 14173 New Bern, NC 28561 Have a question for me? Send me an email: info@noreenskitchen.com Any links to Amazon are, in many cases, affiliate links. Produced by Noreen's Kitchen ©2008-2016 all rights reserved All embeds must live link to Noreen's Kitchen channel. No Editorial Excerpts without permission, Violators agree to pay royalties, all court costs, all collections & all lawyers fees.

My Herbalife overview and story: https://bit.ly/2VNs Salted Caramel Pretzel Healthy Shake: 1 scoop Dulce De Leche Formula 1 1 scoop Pralines and Cream Formula 1 1 SCOOP Vanilla Protein Drink Mix 8 to 10 ounces water 1 cup ice cubes 1 teaspoon instant sugar free vanilla instant pudding 1 teaspoon instant sugar free cheesecake instant pudding 1/4 teaspoon salt Swizzle glass with Smucker’s sugar free caramel sundae syrup Top with 6 crushed mini pretzels Combine all the dry powder ingredients and the water in the carafe of your blender and blend for 10 to 15 seconds. Add in the desired amount of ice and blend for 30 seconds longer or until thick and creamy. Swizzle glass with sugar free caramel syrup. Pour into your glass and enjoy top with crushed pretzels and another drizzle of caramel! You'll feel like you're being naughty but you're getting healthy! You can also make this in a shaker cup with water, ice and the ingredients, just shake and drink. Sometimes if you have to be away from home it's a way to enjoy these products and stick to your goals. That's it! A healthy shake meal replacement that doesn't taste like chalk. That doesn't leave you hungry and is super satisfying and really tasty! I love the versatility of Herbalife for the simple fact that it fits into my life and I can get what I want quick and it comes right to my door! If you would like more information about possibly giving Herbalife a try, please use the link provided above to get an overview of how it all works and how you can get started! To Explore the Herbalife Line go here: https://bit.ly/2VLTqRV HOW TO BECOME A PREFERRED MEMBER:👇🏼 1) Go to https://bit.ly/2Yh0BmP 2) Click “Apply Online” under the “Join Herbalife” tab. 3) Create an Herbalife account. Enter your e-mail address and create a password.📝 4) Choose the Membership - Click "Sign Up as a Preferred Member" (on the left) 5) Enter Sponsor’s Details: 🔹Sponsor ID: message me 🔹Sponsor Last Name: message me! 6) Proceed to Fill Out Personal Information- Personal Info, Residential Address, Phone Numbers, Email, Etc. 7) Create a PIN CODE # (Make it something you will easily remember! You will need this if/when you call Herbalife.) 8 )Review Application Agreement- if you agree with the terms, check ✅ “I Agree to the Terms Listed Above” 9) Complete Herbalife Preferred Member Survey! 10) Review and Confirm Info 11) Preferred Member Pack $34.95 🔹 Shipping 🔹 Shipping Method: Fedex Home Delivery 12) Submit Payment Info 💳 Once you complete the process, you'll be a Preferred Member and you can enjoy your 25% off savings! You earn points each time you order and earn up to 42% off! 💥{30 Day Money Back Guarantee including Shipping} 💥{If you don’t care for a flavor, Herbalife will send you a new flavor for free and let you keep the original flavor!} 💥{No monthly auto-draft, auto-refill, sketchy hidden fees or minimum purchase!} There are SO many wonderful products and you can choose whatever you like! However, these are the products that I started with and that I still use today. It will last you one month and covers your two meals per day! ⭐️Make sure that you order these exact SKU #’s/sizes so that your products will all run out about the same time. ✌🏼TWO containers of: Formula 1 Healthy Meal Nutritional Shake 750g (you can choose two flavors) SKU 2628 (Banana Caramel) ...it should pop up all of the other flavors for you to choose from! Choose 2! I recommend 🍌Banana Caramel, 🍫Dutch Chocolate, 🍪Cookies n Cream, 🥛French Vanilla, ☕️Cafe Latte, ☘️Mint Chocolate and 🍊Orange Cream. 🍓Wild Berry 🥥 Pina Colada 👆🏼One container of: Vanilla Protein Drink Mix 840g SKU 1426 The Formula 1 shakes with added Protein will provide all of the vitamins and minerals from a perfectly balanced meal...and they are SO delicious! ☝🏼One carton of: Herbal Aloe Concentrate (I recommend Mango, Cranberry or Mandarin) (Pint) SKU 1065 The aloe soothes the stomach, supports nutrient absorption and intestinal health and acts as a daily, gentle cleanse. ☝🏼One container of: Herbal Tea Concentrate: 3.53/3.6 OZ (102g) (I recommend Raspberry, Peach, Lemon or Cinnamon) SKU 0189 This tea boosts the metabolism, burns abdominal fat and provides energy! It also contributes to your overall health. I hope you give this a try sometime soon and I hope you love it! Business Inquiries can be sent to: info@noreenskitchen.com Check me out on social media! Facebook: http://on.fb.me/12bdibt Twitter: @noreenskitchen Instagram: http://bit.ly/12bdqrp ***MAILING ADDRESS**** Noreen's Kitchen PO Box 14173 New Bern, NC 28561 Any links to Amazon are, in many cases, affiliate links. Produced by Noreen's Kitchen ©2008-2016 all rights reserved All embeds must live link to Noreen's Kitchen channel. No Editorial Excerpts without permission, Violators agree to pay royalties, all court costs, all collections & all lawyers fees.

Happy Memorial Day! The time and date of this post will reflect that we are observing Memorial Day here in the United States. This is the unofficial kick off of summer. Traditionally, a time of graduations, the end of the traditional school calendar and the start of family vacations and fun in the sun and that includes barbecues and grilling out! Today we are sharing a delicious, quick and easy recipe for a creamy horseradish sauce that will be the perfect accompaniment for all those steaks you are going to throw on the grill this summer! This is steakhouse worthy and amps up your BBQ cred for sure. I know you and your family are going to love this! Horseradish has long been a favorite of mine. I grew up having it in the fridge. Mom would use it to mix with mayo for a sandwich spread for a tender roast beef sandwich, she would also toss a spoonful or two into some mashed potatoes for a delicious kick. My favorite way to enjoy horseradish though, is just a scoop on my plate to eat bite for bite with roast beef or steak. I love the tangy bite it gives the tender meat, but I know it isn't for everyone and yes, I even love the sinus rush you get from the heat when it hits your soft palate. Maybe I'm just weird. I was not introduced to horseradish cream until I was an adult and had the fortune to eat at a five star restaurant. While delicious, I still preferred the plain old spicy horseradish. But that being said, creamy horseradish sauce is a delicious combination of the two. While the fancy schmancy version is horseradish and creme fraiche folded into whipped heavy cream, my version is a bit simpler and not so expensive. Its the perfect option for making at home and even having on hand in your fridge for other things besides cozying it up to a beautiful steak hot off the grill. While there may be several different ways to make this my version starts with plain old sour cream. I will say a good quality variety of sour cream is definitely needed here. Check the ingredients. Sour cream should only have cream and cultures. No thickeners such as xanthan or guar gum. only cream and culture. This will ensure that your sour cream is not going to separate. To the sour cream I like to add a healthy dose of grated horseradish from a jar. You can usually find this in the dairy section of the grocery store. You always want to be sure to buy it from the refrigerator case and not off the shelf. Fresh horseradish has a pungency that is not replaceable by anything else. It is my experience that you either love it or you don't so if you don't this may not be the thing for you. I like to add in a fair amount of freshly snipped chives along with salt, pepper, onion powder and garlic powder. Whisk it all together and then place it in a bowl in your fridge for at least an hour to allow all those flavors to meld and get friendly. That's it! Super simple, but so amazingly delicious you will be so happy to have it on hand. I love to serve this with a steak and on the night we made this video for you were were indeed having grilled ribeyes along with shrimp skewers and grilled zucchini. The shrimp were equally delicious dipped in this creamy sauce as will be vegetables on your crudite tray. This is a great dip to serve with chips or as a spread for sandwiches. You make this work for you in the best way that suits your needs. Rick likes it draped over grilled asparagus. Go figure! I hope you will give this creamy horseradish sauce a try sometime soon and I hope you love it! Happy Eating! Get my cookbooks here: http://bit.ly/1czqM5R Business Inquiries can be sent to: info@noreenskitchen.com Check me out on social media! Facebook: http://on.fb.me/12bdibt Twitter: @noreenskitchen Instagram: http://bit.ly/12bdqrp Google + http://bit.ly/1o5GMYy ***MAILING ADDRESS**** Noreen's Kitchen PO Box 14173 New Bern, NC 28561 Have a question for me? Send me an email: info@noreenskitchen.com Noreen's Kitchen Community Guidelines (The Rules) http://bit.ly/2i7VocU Any links to Amazon are, in many cases, affiliate links. Produced by Noreen's Kitchen ©2008-2016 all rights reserved All embeds must live link to Noreen's Kitchen channel. No Editorial Excerpts without permission, Violators agree to pay royalties, all court costs, all collections & all lawyers fees.

My Herbalife overview and story: https://bit.ly/2VNs Key Lime Pie Healthy Shake: 2 SCOOPS French Vanilla Formula 1 1 SCOOP Vanilla Protein Drink Mix 1 teaspoon True Lime powder 8 to 10 ounces water 2 to 3 teaspoons instant sugar free vanilla instant pudding 2 to 3 teaspoons instant sugar free cheesecake instant pudding Swizzle glass with Smucker’s sugar free caramel sundae syrup Top with graham cracker crumble 1 cup ice cubes Combine all the dry powder ingredients and the water in the carafe of your blender and blend for 10 to 15 seconds. Add in the desired amount of ice and blend for 30 seconds longer or until thick and creamy. Swizzle glass with sugar free caramel syrup. Pour into your glass and enjoy top with graham cracker crumble and another drizzle of caramel! You'll feel like you're being naughty but you're getting healthy! You can also make this in a shaker cup with water, ice and the ingredients, just shake and drink. Sometimes if you have to be away from home it's a way to enjoy these products and stick to your goals. That's it! A healthy shake meal replacement that doesn't taste like chalk. That doesn't leave you hungry and is super satisfying and really tasty! I love the versatility of Herbalife for the simple fact that it fits into my life and I can get what I want quick and it comes right to my door! If you would like more information about possibly giving Herbalife a try, please use the link provided above to get an overview of how it all works and how you can get started! To Explore the Herbalife Line go here: https://bit.ly/2VLTqRV HOW TO BECOME A PREFERRED MEMBER:👇🏼 1) Go to https://bit.ly/2Yh0BmP 2) Click “Apply Online” under the “Join Herbalife” tab. 3) Create an Herbalife account. Enter your e-mail address and create a password.📝 4) Choose the Membership - Click "Sign Up as a Preferred Member" (on the left) 5) Enter Sponsor’s Details: 🔹Sponsor ID: message me! 🔹Sponsor Last Name: Message me! 6) Proceed to Fill Out Personal Information- Personal Info, Residential Address, Phone Numbers, Email, Etc. 7) Create a PIN CODE # (Make it something you will easily remember! You will need this if/when you call Herbalife.) 8 )Review Application Agreement- if you agree with the terms, check ✅ “I Agree to the Terms Listed Above” 9) Complete Herbalife Preferred Member Survey! 10) Review and Confirm Info 11) Preferred Member Pack $34.95 🔹 Shipping 🔹 Shipping Method: Fedex Home Delivery 12) Submit Payment Info 💳 Once you complete the process, you'll be a Preferred Member and you can enjoy your 25% off savings! You earn points each time you order and earn up to 42% off! 💥{30 Day Money Back Guarantee including Shipping} 💥{If you don’t care for a flavor, Herbalife will send you a new flavor for free and let you keep the original flavor!} 💥{No monthly auto-draft, auto-refill, sketchy hidden fees or minimum purchase!} There are SO many wonderful products and you can choose whatever you like! However, these are the products that I started with and that I still use today. It will last you one month and covers your two meals per day! ⭐️Make sure that you order these exact SKU #’s/sizes so that your products will all run out about the same time. ✌🏼TWO containers of: Formula 1 Healthy Meal Nutritional Shake 750g (you can choose two flavors) SKU 2628 (Banana Caramel) ...it should pop up all of the other flavors for you to choose from! Choose 2! I recommend 🍌Banana Caramel, 🍫Dutch Chocolate, 🍪Cookies n Cream, 🥛French Vanilla, ☕️Cafe Latte, ☘️Mint Chocolate and 🍊Orange Cream. 🍓Wild Berry 🥥 Pina Colada 👆🏼One container of: Vanilla Protein Drink Mix 840g SKU 1426 The Formula 1 shakes with added Protein will provide all of the vitamins and minerals from a perfectly balanced meal...and they are SO delicious! ☝🏼One carton of: Herbal Aloe Concentrate (I recommend Mango, Cranberry or Mandarin) (Pint) SKU 1065 The aloe soothes the stomach, supports nutrient absorption and intestinal health and acts as a daily, gentle cleanse. ☝🏼One container of: Herbal Tea Concentrate: 3.53/3.6 OZ (102g) (I recommend Raspberry, Peach, Lemon or Cinnamon) SKU 0189 This tea boosts the metabolism, burns abdominal fat and provides energy! It also contributes to your overall health. I hope you give this a try sometime soon and I hope you love it! Business Inquiries can be sent to: info@noreenskitchen.com Check me out on social media! Facebook: http://on.fb.me/12bdibt Twitter: @noreenskitchen Instagram: http://bit.ly/12bdqrp ***MAILING ADDRESS**** Noreen's Kitchen PO Box 14173 New Bern, NC 28561 Produced by Noreen's Kitchen ©2008-2016 all rights reserved All embeds must live link to Noreen's Kitchen channel. No Editorial Excerpts without permission, Violators agree to pay royalties, all court costs, all collections & all lawyers fees.

Time to get back to basics. If your pantry is a little light these days but you still have some things on hand and you want to enjoy the things you still love, knowing how to make things from scratch is the best possible thing! Today we are going to share with you how to make mayonnaise from scratch! This may seem like a difficult and daunting task but that could not be further from the truth! Homemade mayo is super easy and it's made even easier when you have the right tool for the job! So, immersion blenders in hand and let's get this ball rolling! Mayonnaise is not one of the original French mother sauces. Those being the Voulate', Bechamel, Espagnole, Hollandaise and Tomato. Mayonnaise is the unofficial fifth mother sauce, in my opinion. As ubiquitous in our modern day fridge as that bottle of ketchup but we pay it so little respect! Making your own, just once will show you exactly what you are missing. Do not get me wrong! The commercial mayonnaise is awesome and we all have our favorites, but homemade silky, eggy mayo is a treasure to behold and you will agree when you give this a try! The best part here is that you probably have all the things you need. That being three, four or five. Depending on how flavorized you want to go. 1 cup of neutral oil, 1 large egg, a good dollop of Dijon mustard or a teaspoon of dry mustard will work as well as some salt. You can stop there and that is where I stopped for the purposes of this video.You can also add a splash of either red or white wine vinegar to give this a bit of tang. Aside from that, your options are sort of endless! But I will touch upon that later. I am using an immersion blender today because I find this to be the most effective and quickest way to create delicious, velvety homemade mayonnaise. In literal seconds you go from a weird science experiment to a smooth, creamy condiment. If you don't have an immersion blender, you can certainly use a regular blender to achieve a similar result. However you will want to add your egg, salt and mustard to the carfe then slowly stream in the oil as the blender is running. Immersion blenders are not expensive and you can pick one up at just about any big box store. Here is the one I am using: https://amzn.to/3cV5F4V Start by placing your oil, egg, mustard and salt and vinegar if you are using it in a jug or deep bowl. Place the immersion blender on the bottom of your vessel and pulse a couple of times to get things going, they go full force and gently pull up as you do. You will see the mixture become opaque and creamy. Keep mixing for a few more seconds until you are satisfied with the consistency. Voila'! Mayonnaise! Now you can put this in a jar or airtight container and it will last for up to one week. Do not worry about the raw egg. The mustard and the salt along with the emulsification process have taken care of that. Be sure to obtain the freshest eggs possible to avoid any contamination issues. This can easily be turned into a curried mayo by adding your favorite curry powder blend along with a generous dollop of chutney for a flavorful sandwich spread. Add in some chipotle peppers for a chipotle mayo, some roasted garlic for a delicious aioli to dip roasted vegetables in. Use this mayonnaise to make Louis sauce for dipping freshly steam shrimp or use it as a base for homemade Thousand Island or Russian dressing. The possibilities are as endless as your imagination! I hope this clears up the mystery of homemade mayonnaise! I hope you give this a try sometime soon and I hope you love it! Happy Eating! Get my cookbooks here: http://bit.ly/1czqM5R Business Inquiries can be sent to: info@noreenskitchen.com Check me out on social media! Facebook: http://on.fb.me/12bdibt Twitter: @noreenskitchen Instagram: http://bit.ly/12bdqrp Google + http://bit.ly/1o5GMYy ***MAILING ADDRESS**** Noreen's Kitchen PO Box 14173 New Bern, NC 28561 Have a question for me? Send me an email: info@noreenskitchen.com Noreen's Kitchen Community Guidelines (The Rules) http://bit.ly/2i7VocU Any links to Amazon are, in many cases, affiliate links. Produced by Noreen's Kitchen ©2008-2016 all rights reserved All embeds must live link to Noreen's Kitchen channel. No Editorial Excerpts without permission, Violators agree to pay royalties, all court costs, all collections & all lawyers fees.

My Herbalife overview and story: https://bit.ly/2VNs Cafe' Mocha Healthy Shake: 1 scoop Herbalife vanilla protein drink mix 2 scoops Herbalife Vanilla formula one 2 to 3 teaspoons sugar free instant Chocolate pudding mix 1 tablespoon instant coffee granules 8 to 10 ounces cool water or cold brewed coffee 6 to 10 ice cubes depending on your preference Combine all the dry powder ingredients and the water or coffee in the carafe of your blender and blend for 10 to 15 seconds. Add in the desired amount of ice and blend for 30 seconds longer or until thick and creamy. Pour into your glass and enjoy as is or top with some sugar free whipped topping for fun! You'll feel like you're being naughty but you're getting healthy! You can also make this in a shaker cup with water, ice and the ingredients, just shake and drink. Sometimes if you have to be away from home it's a way to enjoy these products and stick to your goals. That's it! A healthy shake meal replacement that doesn't taste like chalk. That doesn't leave you hungry and is super satisfying and really tasty! I love the versatility of Herbalife for the simple fact that it fits into my life and I can get what I want quick and it comes right to my door! If you would like more information about possibly giving Herbalife a try, please use the link provided above to get an overview of how it all works and how you can get started! To Explore the Herbalife Line go here: https://bit.ly/2VLTqRV HOW TO BECOME A PREFERRED MEMBER:👇🏼 1) Go to https://bit.ly/2Yh0BmP 2) Click “Apply Online” under the “Join Herbalife” tab. 3) Create an Herbalife account. Enter your e-mail address and create a password.📝 4) Choose the Membership - Click "Sign Up as a Preferred Member" (on the left) 5) Enter Sponsor’s Details: 🔹Sponsor ID: message me! 🔹Sponsor Last Name: Message me! 6) Proceed to Fill Out Personal Information- Personal Info, Residential Address, Phone Numbers, Email, Etc. 7) Create a PIN CODE # (Make it something you will easily remember! You will need this if/when you call Herbalife.) 8 )Review Application Agreement- if you agree with the terms, check ✅ “I Agree to the Terms Listed Above” 9) Complete Herbalife Preferred Member Survey! 10) Review and Confirm Info 11) Preferred Member Pack $34.95 🔹 Shipping 🔹 Shipping Method: Fedex Home Delivery 12) Submit Payment Info 💳 Once you complete the process, you'll be a Preferred Member and you can enjoy your 25% off savings! You earn points each time you order and earn up to 42% off! 💥{30 Day Money Back Guarantee including Shipping} 💥{If you don’t care for a flavor, Herbalife will send you a new flavor for free and let you keep the original flavor!} 💥{No monthly auto-draft, auto-refill, sketchy hidden fees or minimum purchase!} There are SO many wonderful products and you can choose whatever you like! However, these are the products that I started with and that I still use today. It will last you one month and covers your two meals per day! ⭐️Make sure that you order these exact SKU #’s/sizes so that your products will all run out about the same time. Feel free to screen shot me your cart before you finalize your order so that I can double check it for you! ✌🏼TWO containers of: Formula 1 Healthy Meal Nutritional Shake 750g (you can choose two flavors) SKU 2628 (Banana Caramel) ...it should pop up all of the other flavors for you to choose from! Choose 2! I recommend 🍌Banana Caramel, 🍫Dutch Chocolate, 🍪Cookies n Cream, 🥛French Vanilla, ☕️Cafe Latte, ☘️Mint Chocolate and 🍊Orange Cream. 🍓Wild Berry 🥥 Pina Colada 👆🏼One container of: Vanilla Protein Drink Mix 840g SKU 1426 The Formula 1 shakes with added Protein will provide all of the vitamins and minerals from a perfectly balanced meal...and they are SO delicious! ☝🏼One carton of: Herbal Aloe Concentrate (I recommend Mango, Cranberry or Mandarin) (Pint) SKU 1065 The aloe soothes the stomach, supports nutrient absorption and intestinal health and acts as a daily, gentle cleanse. ☝🏼One container of: Herbal Tea Concentrate: 3.53/3.6 OZ (102g) (I recommend Raspberry, Peach, Lemon or Cinnamon) SKU 0189 This tea boosts the metabolism, burns abdominal fat and provides energy! It also contributes to your overall health. I hope you give this a try sometime soon and I hope you love it! Get my cookbooks here: http://bit.ly/1czqM5R Business Inquiries can be sent to: info@noreenskitchen.com Check me out on social media! Facebook: http://on.fb.me/12bdibt Twitter: @noreenskitchen Instagram: http://bit.ly/12bdqrp Google + http://bit.ly/1o5GMYy ***MAILING ADDRESS**** Noreen's Kitchen PO Box 14173 New Bern, NC 28561 Produced by Noreen's Kitchen ©2008-2016 all rights reserved All embeds must live link to Noreen's Kitchen channel. No Editorial Excerpts without permission, Violators agree to pay royalties, all court costs, all collections & all lawyers fees.

Keeping in line with a theme of sorts, over the last couple of cooking videos we have shared our homemade flour tortillas and our beef and bean taco filling. Today let's employ both of these to make our delicious, quick and easy oven baked tacos! This may seem like a no brainer, but have you ever thought of it? Ever baked your tacos in the oven? This is a great way to make tacos for a crowd or get them on the table quick on a night when you may have leftover or prepped taco filling and the family is clamoring for dinner. An easy way to make tacos that will make everyone happy! Bake them up, and while they are in the oven, get your toppings ready and set out a taco bar. Everyone can grab a taco, top it and enjoy! This is seriously a great idea! I have seen baked tacos floating around out there for a while, but was reluctant to give them a try. I have seen them folded over and laid out on a baking sheet, put in an upside down cupcake pan in order to hold the tortillas in place and the way I chose to do it which was to prop my homemade flour tortillas up with each other in a baking dish that seemed a little small but was perfect for this job. We all have those casserole dishes that are just a little too small for something to be useful. In this case you should pull it out to make your tacos! I fit six shells in my small casserole dish and filled them generously with my beef and been taco filling. Then I topped that with a couple tablespoons each of shredded Mexican blend cheese. These went, uncovered, into a 350 degree oven for about 15 minutes just until the cheese was well melted and the edges of those tortillas were a little browned and crisp. The one thing I noted, which I loved a lot, was the fact that by doing them this way the meat and cheese sort of meld together making a cohesive filling that is easy to eat and won't fall apart when you begin to bite into it. You know the drill. Top these with what you like. More cheese, sour cream, salsa, pico de gallo, avocado or guacamole, chopped tomatoes, onions, olives, lettuce, the list goes on. You make your tacos the way they make you happy! If you meal prep, this is a great way to have everything you need ready to go. Taco filling, tortillas etc, all ready for when you get home in the evening to throw these together and while they are baking you get those toppings ready or you can just enjoy some chips and salsa with the fam and catch up. I know this may seem like a simple thing but sometimes it's nice to get a simple idea and run with it! So the next time you think you want tacos, whether it's a Tuesday or not, give these oven baked version a try! I hope you do try them and I hope you love them! Happy eating! Get my cookbooks here: http://bit.ly/1czqM5R Business Inquiries can be sent to: info@noreenskitchen.com Check me out on social media! Facebook: http://on.fb.me/12bdibt Twitter: @noreenskitchen Instagram: http://bit.ly/12bdqrp Google + http://bit.ly/1o5GMYy ***MAILING ADDRESS**** Noreen's Kitchen PO Box 14173 New Bern, NC 28561 Have a question for me? Send me an email: info@noreenskitchen.com Noreen's Kitchen Community Guidelines (The Rules) http://bit.ly/2i7VocU Any links to Amazon are, in many cases, affiliate links. Produced by Noreen's Kitchen ©2008-2016 all rights reserved All embeds must live link to Noreen's Kitchen channel. No Editorial Excerpts without permission, Violators agree to pay royalties, all court costs, all collections & all lawyers fees.

My Herbalife overview and story: https://bit.ly/2VNstNB Strawberry Cheesecake Healthy Shake: 1 scoop Herbalife vanilla protein drink mix 2 scoops Herbalife Vanilla formula one 2 to 3 teaspoons sugar free instant vanilla pudding mix 2 to 3 teaspoons sugar free, instant cheesecake pudding mix 6 to 8 frozen strawberries 8 to 10 ounces cool water 6 to 10 ice cubes depending on your preference Combine all the dry powder ingredients and the water in the carafe of your blender and blend for 10 to 15 seconds. Add in the strawberries and the desired amount of ice and blend for 30 seconds longer or until thick and creamy. Pour into your glass and enjoy as is or top with some sugar free whipped topping for fun! You'll feel like you're being naughty but you're getting healthy! You can also make this in a shaker cup with water, ice and the ingredients, just shake and drink. Sometimes if you have to be away from home it's a way to enjoy these products and stick to your goals. That's it! A healthy shake meal replacement that doesn't taste like chalk. That doesn't leave you hungry and is super satisfying and really tasty! I love the versatility of Herbalife for the simple fact that it fits into my life and I can get what I want quick and it comes right to my door! If you would like more information about possibly giving Herbalife a try, please use the link provided above to get an overview of how it all works and how you can get started! To Explore the Herbalife Line go here: https://bit.ly/2VLTqRV HOW TO BECOME A PREFERRED MEMBER:👇🏼 1) Go to https://bit.ly/2Yh0BmP 2) Click “Apply Online” under the “Join Herbalife” tab. 3) Create an Herbalife account. Enter your e-mail address and create a password.📝 4) Choose the Membership - Click "Sign Up as a Preferred Member" (on the left) 5) Enter Sponsor’s Details: 🔹Sponsor ID: message me 🔹Sponsor Last Name: Message me! 6) Proceed to Fill Out Personal Information- Personal Info, Residential Address, Phone Numbers, Email, Etc. 7) Create a PIN CODE # (Make it something you will easily remember! You will need this if/when you call Herbalife.) 8 )Review Application Agreement- if you agree with the terms, check ✅ “I Agree to the Terms Listed Above” 9) Complete Herbalife Preferred Member Survey! 10) Review and Confirm Info 11) Preferred Member Pack $34.95 🔹 Shipping 🔹 Shipping Method: Fedex Home Delivery 12) Submit Payment Info 💳 Once you complete the process, you'll be a Preferred Member and you can enjoy your 25% off savings! You earn points each time you order and earn up to 42% off! 💥{30 Day Money Back Guarantee including Shipping} 💥{If you don’t care for a flavor, Herbalife will send you a new flavor for free and let you keep the original flavor!} 💥{No monthly auto-draft, auto-refill, sketchy hidden fees or minimum purchase!} There are SO many wonderful products and you can choose whatever you like! However, these are the products that I started with and that I still use today. It will last you one month and covers your two meals per day! ⭐️Make sure that you order these exact SKU #’s/sizes so that your products will all run out about the same time. Feel free to screen shot me your cart before you finalize your order so that I can double check it for you! ✌🏼TWO containers of: Formula 1 Healthy Meal Nutritional Shake 750g (you can choose two flavors) SKU 2628 (Banana Caramel) ...it should pop up all of the other flavors for you to choose from! Choose 2! I recommend 🍌Banana Caramel, 🍫Dutch Chocolate, 🍪Cookies n Cream, 🥛French Vanilla, ☕️Cafe Latte, ☘️Mint Chocolate and 🍊Orange Cream. 🍓Wild Berry 🥥 Pina Colada 👆🏼One container of: Vanilla Protein Drink Mix 840g SKU 1426 The Formula 1 shakes with added Protein will provide all of the vitamins and minerals from a perfectly balanced meal...and they are SO delicious! ☝🏼One carton of: Herbal Aloe Concentrate (I recommend Mango, Cranberry or Mandarin) (Pint) SKU 1065 The aloe soothes the stomach, supports nutrient absorption and intestinal health and acts as a daily, gentle cleanse. ☝🏼One container of: Herbal Tea Concentrate: 3.53/3.6 OZ (102g) (I recommend Raspberry, Peach, Lemon or Cinnamon) SKU 0189 This tea boosts the metabolism, burns abdominal fat and provides energy! It also contributes to your overall health. I hope you give this a try sometime soon and I hope you love it! Business Inquiries can be sent to: info@noreenskitchen.com Check me out on social media! Facebook: http://on.fb.me/12bdibt Twitter: @noreenskitchen Instagram: http://bit.ly/12bdqrp ***MAILING ADDRESS**** Noreen's Kitchen PO Box 14173 New Bern, NC 28561 Any links to Amazon are, in many cases, affiliate links. Produced by Noreen's Kitchen ©2008-2016 all rights reserved All embeds must live link to Noreen's Kitchen channel. No Editorial Excerpts without permission, Violators agree to pay royalties, all court costs, all collections & all lawyers fees.

Let's get back to basics shall we? Still trying to pull together meals with what you have on hand? No worries, because, tacos are always a welcomed meal to set before a family! It need not be a Tuesday either! This beef and bean taco filling is a great way to stretch not only your food dollar but your on hand meat from the freezer! Adding beans adds fiber, protein and bulk to this excellent filling for tacos, Navajo tacos, burritos, enchiladas and more. Season this up with my homemade big batch taco seasoning and you are in for a real treat any night of the week! We are getting ready to make some baked tacos for dinner tonight so we need to make some taco filling. Since we already made the tortillas we thought it might be fun to do a quick little video of our favorite way to do taco filling. I know that many of you already do this, but maybe there are some of you who just need a little inspiration! Maybe some of you have not considered putting beans in your taco filling. Let me assure you this is a great way to stretch the filling and have leftovers for salads and quesadillas and more for lunches and snacks throughout the week. Nobody is going to let good taco filling go to waste! I started mine with approximately two pounds of ground beef. What my store had available was a bit higher on the fat content than I normally enjoy so I browned it up, drained it and rinsed it then tossed it back into the hot skillet to get the little bit of water evaporated before proceeding. I like to add my own taco seasoning and I add 1/4 cup per pound of meat. You can adjust to your taste, but this is where we have found our sweet spot. I also add one small can of tomatoes and green chilies or "rotel" but you can also add some canned diced tomatoes or even a half a cup of your favorite salsa to the mix. This is just getting some saucy goodness in the pan to get the seasoning blended in well. The seasoning goes in and then in this case a couple of 15 ounce cans of beans that have been drained but not rinsed. I am adding two cans because I accidentally opened the kidney beans thinking they were black beans and well, you know how that goes. So they both went in this time around. Not sad. Not sorry. These just get stirred in well. Now is the time to assess the situation. I often like to add a bit of water. The same amount of water as the amount of seasoning. Keep in mind that my seasoning has corn meal in it to achieve a thickness that makes everything bind together well so the water is kind of necessary. I added about a half cup in total to this batch. The added beans made for a bit more than normal. Now give everything a good taste. If it seems good to you you can let this simmer for a few minutes, but not too long because you don't want the spices to burn. Then just get ready to lay out your taco bar and enjoy! These leftovers should be stored in an airtight container in the fridge for up to a week or in the freezer for up to three months. If freezing, just thaw, toss in a skillet with a bit of water or salsa and reheat and enjoy. This makes for a great start to nachos, taco salads, taco cups, taco pizza, taco cornbread bake, just plain old tacos or burritos, enchiladas or chimichangas. The list goes on. Maybe you just like some taco meat and tortilla chips? Who am I to tell you how to enjoy this? The best part about taco filling is that you can customize it to suit your needs. You don't need to make this with beef. Feel free to sub in pork, chicken, turkey or even just beans if you like. Chorizo would be lovely as well if you cut it by half with another ground meat. Don't like ground meat? No worries, dice up some steak, chicken or pork loin then brown and proceed as usual. Boom! Street style tacos fit for a prince or a pauper! It really is amazing how many wonderful things to can create from your pantry whenever you have planned to have what you need on hand at any given moment. I hope that this was a little but fun and a little inspiration for you to go to your pantry, fridge and freezer and create something delicious for your next meal! I hope you give this style of taco filling a try sometime soon and I hope you love it! Happy eating! You can find the recipe for the taco seasoning here; https://bit.ly/2UMtgRt Get my cookbooks here: http://bit.ly/1czqM5R Business Inquiries can be sent to: info@noreenskitchen.com Check me out on social media! Facebook: http://on.fb.me/12bdibt Twitter: @noreenskitchen Instagram: http://bit.ly/12bdqrp Google + http://bit.ly/1o5GMYy ***MAILING ADDRESS**** Noreen's Kitchen PO Box 14173 New Bern, NC 28561 Any links to Amazon are, in many cases, affiliate links. Produced by Noreen's Kitchen ©2008-2016 all rights reserved All embeds must live link to Noreen's Kitchen channel. No Editorial Excerpts without permission, Violators agree to pay royalties, all court costs, all collections & all lawyers fees.

My Herbalife overview and story: https://bit.ly/2VNstNB Orange Creamsicle Healthy Shake: 1 scoop Herbalife vanilla protein drink mix 2 scoops Herbalife orange cream formula one 2 to 3 teaspoons sugar free instant vanilla pudding mix 1 single serve packet of orange drink mix like Crystal Light 8 to 10 ounces cool water 6 to 10 ice cubes depending on your preference Combine all the dry powder ingredients and the water in the carafe of your blender and blend for 10 to 15 seconds. Add in the desired amount of ice and blend for 30 seconds longer or until thick and creamy. Pour into your glass and enjoy as is or top with some sugar free whipped topping for fun! You'll feel like you're being naughty but you're getting healthy! As promised, we are starting our Wednesday Herbalife shake recipe videos! Today we kick things off with one of Rick's favorite shakes the Orange Creamsicle! This is just like the ice cream treat but good for you! Filled with protein, nutrition and it will keep you full till snack time without making you feel deprived! This starts off with one scoop of the Protein Drink Mix (PDM for short). If you are wanting to maintain or gain, you will want to use two scoops. If you want to lose, one scoop will do. Adding in 2 scoops of the Orange Cream Formula 1 and 8 to 10 ounces of cold water. This would be a basic Herbalife shake but we like to boost the flavors and make something that seems like it's bad for us! That being said, we add in 2 to 3 teaspoons of instant sugar free vanilla pudding mix and one single serve drink packet of a sugar free orange drink like Crystal Light. These really pack a punch and add great options to your shake making kit! Your possibilities are only limited to your imagination! Add those in and blend away for 10 to 15 seconds. I am using an inexpensive drink blender but you can use what you have. Next add in 8 to 10 ice cubes or less depending on how you prefer your shake. Whirl that for an additional 30 seconds and boom! Your shake is ready to enjoy! Put it in a glass and enjoy or if you like to guild the lily, add some sugar free whipped topping on that and really go to town! You can also make this in a shaker cup with water, ice and the ingredients, just shake and drink. Sometimes if you have to be away from home it's a way to enjoy these products and stick to your goals. That's it! A healthy shake meal replacement that doesn't taste like chalk. That doesn't leave you hungry and is super satisfying and really tasty! I love the versatility of Herbalife for the simple fact that it fits into my life and I can get what I want quick and it comes right to my door! If you would like more information about possibly giving Herbalife a try, please use the link provided above to get an overview of how it all works and how you can get started! I hope you give this a try sometime soon and I hope you love it! Happy eating! Get my cookbooks here: http://bit.ly/1czqM5R Business Inquiries can be sent to: info@noreenskitchen.com Check me out on social media! Facebook: http://on.fb.me/12bdibt Twitter: @noreenskitchen Instagram: http://bit.ly/12bdqrp Google + http://bit.ly/1o5GMYy ***MAILING ADDRESS**** Noreen's Kitchen PO Box 14173 New Bern, NC 28561 Have a question for me? Send me an email: info@noreenskitchen.com Noreen's Kitchen Community Guidelines (The Rules) http://bit.ly/2i7VocU Any links to Amazon are, in many cases, affiliate links. Produced by Noreen's Kitchen ©2008-2016 all rights reserved All embeds must live link to Noreen's Kitchen channel. No Editorial Excerpts without permission, Violators agree to pay royalties, all court costs, all collections & all lawyers fees. herbalife orange creamsicle shake

Since we are getting ready to have some baked tacos for dinner, I thought it would be a great opportunity to re-do my flour tortilla video for seven years ago. A little update is never a bad thing! So flour tortillas are on the menu today! These are much easier than you may think and you have all the ingredients you need already! The trick is in the prep. These are soft and delicious. You can make them as thick or as thin as you like but be sure to make a lot because once the family gets their hands on them, they will disappear! Flour tortillas are a great thing to learn how to make and since many of us have a little more time on our hands these days what a great time to do it! All you need is some all purpose flour, salt, baking powder and a fat of your choice. I am using solid vegetable shortening, but you can use lard or even bacon drippings that have been strained or butter will work as well but will render a bit of a crisper tortilla. You can also use oil if that is all you have on hand but you will want to reduce the amount a bit. I began by whisking the dry ingredients together and then adding the solid shortening and cutting it into the flour mixture much like you would if you were making biscuits. You will want a similar texture as well. When the mixture resembles coarse meal or small peas you are good to go. Next up you add in 1 cup of water hot from the tap. Using your hands, blend this until a shaggy dough comes together. If you feel like the dough is too dry, add more water but only 1/4 cup at time until everything comes together and the mixture cleans the sides of the bowl and you are left with a bit of a sticky mass. This is the indicator that all the flour has been hydrated and you have not added too much. At this point you will want to knead the dough for at least 5 minutes or up to 10 or until the dough is smooth, supple and bounces back when you poke it. The dough should not be sticky to the touch and when you pinch it, it should pull away from you. Now place the dough back into the bowl, just as it is and cover it. Leave it to rest for 10 minutes or longer. If you have to leave it for 30 minutes, that's even better! There is no rushing a good tortilla dough. Once the dough has rested you can divide it up into portions. Depending on how big you like them, you will want to divide accordingly. For taco size tortillas that are between 6 and 8 inches you will want to divide the dough in 16 portions. For burrito size, 8 to 10 portions. Keep in mind that you will not want your tortillas to be bigger than the skillet or griddle you have to cook them on. Roll the portions into balls and put them on a plate and cover them so they will not dry out. Take out one portion at a time to roll them. I use a small rolling pin to roll mine on a non floured or oiled surface. There is enough fat in the dough to keep it from sticking. If you find that the dough does stick then you should lightly dust the surface with a bit of flour. Roll until as thin as you like or if making the smaller version until they are around 7 inches in diameter. I like to do all the rolling at once and stack the rolled tortillas on a plate with parchment paper between each one to get ready for cooking. To cook the tortillas, heat a heavy cast iron skillet or flat griddle on medium high heat for at least a few minutes. You want your cooking surface to be screaming hot. Lay an uncooked tortilla on the skillet and wait for the magic to happen. Watch for the surface to become covered with bubbles some big, some small and in some cases the entire thing can puff up like a pita. When the bubbles stop forming it's time to flip. This should not take more than 20 or 30 seconds. Cook on the other side for a few seconds more or until browned and remove to a tortilla warmer or a casserole or bowl that has been lined with a clean tea towel. Fold over the towel to keep the tortillas warm. Keep going until you have cooked all your tortillas. I hope you give homemade tortillas a try sometime soon and I hope you love them! Happy eating! A printable version of this recipe can be found here: https://bit.ly/3eSKSQR #wecook Get my cookbooks here: http://bit.ly/1czqM5R Business Inquiries can be sent to: info@noreenskitchen.com Check me out on social media! Facebook: http://on.fb.me/12bdibt Twitter: @noreenskitchen Instagram: http://bit.ly/12bdqrp Google + http://bit.ly/1o5GMYy ***MAILING ADDRESS**** Noreen's Kitchen PO Box 14173 New Bern, NC 28561 Have a question for me? Send me an email: info@noreenskitchen.com Any links to Amazon are, in many cases, affiliate links. Produced by Noreen's Kitchen ©2008-2016 all rights reserved All embeds must live link to Noreen's Kitchen channel. No Editorial Excerpts without permission, Violators agree to pay royalties, all court costs, all collections & all lawyers fees.