Cayenne Corn Bread

For your next summer BBQ change things up by adding a kick to your favorite corn bread. This simple recipe turns out great every-time and you can add your very own AeroGarden grown Cayenne peppers to make it unique.

INGREDIENTS

  • 1 cup yellow cornmeal
  • 1 cup unbleached all purpose flour
  • 1/4 cup firmly packed dark brown sugar
  • 2 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cayenne pepper
  • 1 1/4 cup (or more) buttermilk, room temperature
  • 1/4 cup (1/2 stick) unsalted butter, melted, cooled
  • 1 egg
  • 1 cup (about 4 ounces) lightly packed grated cheddar cheese

PREPARATION

    1. Preheat oven to 425°F. Brush cast-iron corn stick molds with vegetable oil and place in oven. Mix yellow cornmeal, unbleached flour, dark brown sugar, baking powder, salt, baking soda and cayenne pepper in large bowl. Whisk 1 1/4 cups buttermilk, butter and egg in small bowl. Mix into dry ingredients. Stir in grated cheddar cheese. Add more buttermilk if necessary to thin to just pourable consistency. Fill corn stick molds with batter. Bake corn sticks until tester inserted into centers comes out clean, about 20 minutes. Cool in pans 10 minutes. Using tip of small sharp knife, gently lift corn sticks from molds. Serve warm.

 Recipe from: Epicurious

Ultimate Caprese Salad

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INGREDIENTS

    • 2 cups cherry tomatoes, preferably heirloom, halved
    • 7 tablespoons (or more) extra-virgin olive oil, divided
    • Flaky sea salt
    • 2 mixed medium and large tomatoes, preferably heirloom, cut into thin slices and/or wedges
    • 8 ounces buffalo mozzarella or mozzarella, room temperature, torn into pieces
    • Coarsely ground black pepper
    • Small basil leaves and toasted country bread (for serving)

PREPARATION

    1. Toss cherry tomatoes with 1 Tbsp. oil in a small bowl; season with salt.
    2. Arrange tomato slices on a platter, slightly overlapping; season generously with salt. Arrange mozzarella over tomatoes; lightly season mozzarella with salt. Spoon cherry tomatoes over salad and drizzle with 6 Tbsp. oil; season with pepper. Let stand 30 minutes to let flavors meld and release juices from tomatoes and mozzarella.
    3. Top salad with basil and additional salt and oil, if desired. Serve with bread alongside.

Cover photo and recipe credit to: Epicurious

 

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Calendula Bath Bombs

For this Mother’s day we decided to try a fun, unique DIY craft- Bath Bombs. They are a ton of fun to make and satisfying to drop into the bath. These petal-laden bath bombs are exploding with essential oils, and our very own Calendula flowers. So grab your Mom or a friend and get ready to get your hands dirty making these unique, relaxing, and entertaining bathroom essentials.

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Ingredients:

  • 1/2 Cup Baking Soda
  • 1/4 Cup Epsom Salts
  • 1/4 Cup Citric Acid
  • 1/2 Tsp Water
  • 1 1/2 Tsp Olive Oil
  • 5-10 Drops Sweet Orange Essential Oil
  • 1/4 Cup Dried Calendula Petals
  • Bath Bomb Molds

*Makes 3-6 Bath Bombs (depending on size of mold)

Instructions:

  1. Gather two bowls. In one bowl combine all the dry ingredients and mix thoroughly. In the other bowl combine all the wet ingredients and mix.
  2. Slowly pour the liquid mix over the dry ingredients and whisk.
  3. Test the texture by grabbing a handful and squeezing. If it holds, then move on. If too wet or dry add additional baking soda or water until desired firm consistency. *Note-do not overdue extra water-it will cause an early fizzy reaction, and the bath bombs will not form to the mold properly.
  4. Add Calendula petals and mix with hands.
  5. Fill each side of the molds, making sure there is no extra space.
  6. Add a little extra to one half of a mold, and then firmly press the two halves together for 10-30 seconds.
  7. Gently pull off the molds, one half at a time, and place on wax paper to dry for 24 hours.
  8. Drop into your warm luxurious bath, and enjoy the fizzle of your hand-made bath bomb.

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Cilantro Jalapeno Margarita!

Many margs are far too sweet with their added artificial lime flavoring or too much fake sugar. A good margarita should be light, refreshing and fresh. This recipe not only gives homage to an authentic margarita but it has the perfect hint of cilantro and jalapeno for a fresh and spicy kick.

INGREDIENTS

    • 1 lime wedge
    • 1 to 3 thin slices jalapeno (stemmed, seeded, sliced lengthwise)
    • 2 cilantro sprigs
    • 1 1/2 oz. blanco tequila
    • 1 oz. fresh lime juice
    • 1 oz. Countreau
    • 1/2 oz. agave syrup or simple syrup
    • 6 to 10 ice cubes

PREPARATION

  1. Muddle jalapeno and one of the cilantro sprigs. Add the tequila, lime juice, Cointreau, agave, and ice. Cover and shake.
  2. Run the lime wedge around the edge of the rim and dip in salt (or spicy salt.)
  3. Pour and enjoy!

Recipe from Epicurious

Strawberry Lemonade

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What’s more refreshing than lemonade? Strawberry lemonade. I’m talking fresh strawberries, none of that powdered pink sugar drink. And what makes it even more refreshing is knowing that the strawberries used are ones from your very own Aerogarden Grow Bowl. So go ahead and pluck those juicy red berries and enjoy them in this delicious drink for that hot summer day.

INGREDIENTS

    • 1/2 lb strawberries (1 1/2 cups), trimmed and halved
    • 1 1/2 cups fresh lemon juice (from about 5 lemons)
    • 1 to 1 1/2 cups sugar
    • 3 cups cold water
    • Ice

PREPARATION

    1. Purée strawberries with 2 tablespoons lemon juice in a blender until smooth, then force through a fine sieve into a bowl to remove seeds. Stir together strawberry purée, remaining lemon juice, 1 cup sugar, and water in a large pitcher until sugar is dissolved. Taste, then add more sugar if desired. Serve over ice.
YIELD: Makes about 1 1/2 quarts
Recipe from: Epicurious