"BEACH VACAY W SOME FAVORITE BABES"
TUNA CRÈME FRAICHE
1 can high grade tuna in water (yellow fin or albacore)
2 tablespoons creme fraiche
2-3 fronds of dill
2 eggs (medium boiled
1 handful of mini heirloom tomatoes sliced in half
1-2 thinly sliced caper berries in rounds (depending on size)
Generous pinch of Salt
Generous freshly ground pepper
Drain Tuna. Mix Tuna and crème fraiche in small bowl and add the leaves of about 2 fronds of dill and add salt and pepper
Boil two hardboiled eggs, about 8 minutes and place in a ice bath. Yolks should be solid but still a little runny in the middle.
Place tuna salad on a plate and sprinkle halved tomatoes on top.
Peel eggs and cut in half and place on top as well. Scatter caper berries on top. Garnish with dill and freshly ground black pepper. #realgirlskitchen #haylieduff #foodies
1 cup cooked quinoa
2 tablespoons goat cheese
1 cup roughly chopped spinach
1generous pinch sea salt
1 generous pinch freshly ground black pepper
1 extra goat cheese to place on top about ¼ teaspoon on each
Preheat oven to 350 degrees.
Beat eggs together in large bowl.
Add all other ingredients in bowl and mix together.
Fill mini muffin pan ¾ of the way full with mixture and add extra dollop of goat cheese on top and a bit of freshly ground pepper on top
Bake for 7-9 minutes. #realgirlskitchen #haylieduff #foodies
CHERRY HONEY ALMOND GRANOLA
2 cups old fashioned rolled oats
1 cup sliced almonds
3 tablespoons coconut oil
3 tablespoons honey
1 tablespoon vanilla extract
1 cup roughly chopped organic dried cherries
1 ground cinnamon
1 pinch of salt
Heat oven to 350 degrees.
Line a baking sheet with parchment paper.
Combine oats and sliced almonds in a medium bowl.
Melt coconut oil in separate bowl then combine remaining ingredients.
Pour coconut oil and honey mixture over oats then mix.
Transfer granola to baking sheet and spread into one layer.
Bake 20 to 30 minutes, stirring granola every couple minutes. Check often to make sure it’s browning evenly.
Remove from oven let cool, toss roughly chopped dried organic cherries into mixture
#realgirlskitchen #haylieduff #foodies #desserts
FRESH PEACH BELLINIS
2 ripe white peaches, skins on
2 tablespoons fresh lemon juice
½ bottle of Prosecco
¼ handful of mint for garnish
Pit and chop peaches and place in blender.
Mix all dressing ingredients together in a jar.
Add fresh lemon juice and blend until you get a smooth consistency.
Pour peach puree into serving glasses
The glasses should be filled 1/3 puree and 2/3 Prosecco.
Garnish with fresh mint leaves and serve. #realgirlskitchen #haylieduff tune in this Saturday to watch “Brunch, Bellins and Besties” of @realgirlskitchen on the @cookingchannel #foodies
SHRIMP PAD THAI WITH SOBA NOODLES
2 tablespoons reduced-sodium soy sauce
1 tablespoon chili garlic sauce
2 tablespoons fish sauce
4 garlic cloves, roughly chopped
1 inch piece of ginger roughly chopped
1/4 cup natural peanut butter
2 tablespoons brown sugar
4 teaspoons sesame oil
2 tablespoons peanut oil can substitute vegetable oil
1 pound peeled large raw shrimp
9 ounces soba (buckwheat) noodles, cooked, rinsed and drained
1/4 cup of cilantro roughly chopped
1/4 cup roasted peanuts, coarsely chopped
2 limes, quartered, for serving
In a blender, combine the first eight ingredients and ¼ cup hot water: puree until smooth and set aside.
Heat a wok or large skillet on medium high. When it’s hot, add 1 tablespoon of oil and swirl to coat the pan. Then add the shrimp and cook until they just turn pink, about 2 minutes. Transfer them to a plate.
Add another tablespoon of oil to the wok and swirl.
Return the shrimp to the pan along with the peanut sauce, cooked soba. Stir-fry for 1 minute.
Top with peanuts and cilantro. Serve with lime wedges on the side. #realgirlskitchen #haylieduff
GREEN PAPAYA SALAD RECIPE
4 garlic cloves, minced
5 tablespoons fresh lime juice
3 tablespoons honey
3 tablespoons fish sauce
2 Thai dried red chilies finely chopped
5 tablespoons of peanut oil
1 tablespoon of chili oil
12 green beans
2/3 cup of cherry tomatoes halved (can combine red and yellow tomatoes)
1- 1/2 pound green papaya, peeled, halved, seeded
1 cup chopped fresh cilantro
2 green onions, very thinly sliced
3 tablespoons coarsely chopped roasted peanuts
Whisk first 5 ingredients in medium bowl. Slowly whisk in peanut oil and chili oil. Set dressing aside.
Cook beans in medium saucepan of boiling salted water until crisp-tender, about 5 minutes. Rinse under cold water.
Peel papaya, cut in half and discard the seeds and inner pulp. Shred with a box grater on the largest holes. Place in large bowl.
Add tomatoes, cilantro, green onions, and green beans. Pour dressing over & toss. Sprinkle with peanuts
#realgirlskitchen #haylieduff #salad #foodie
8 Cups of Water
4 Black Tea Bags
1 teaspoon of vanilla
2 star anise pods
3/4 cup, sweetened condensed milk
Steep 8 cups of hot water with 4 tea bags of black tea and 2 star anise pods for 8 minutes.
Take out the star anise pods and tea bags.
When cool, add 1 teaspoon vanilla and sweetened condensed milk.
Serve over ice & enjoy! #realgirlskitchen #haylieduff
HAYLIE’S CELERY FENNEL APPLE SALAD
2 green apples2 celery stalks1 fennel bulb2 tablespoons parmesan1 tablespoon chopped dill1 tablespoon chopped thymejuice of 1 lemon1 drizzle of olive oilsea salt and black pepper to taste
Thinly slice the apple, celery and fennel.Toss with the parmesan and herbs.Drizzle with lemon juice and olive oil.Add a pinch of sea salt and black pepper & enjoy!
#salad #foodies #HaylieDuff #realgirlskitchen #CELERYFENNELAPPLESALAD
HAYLIE’S KALE CHIPS
1 bunch curly kale1-2 tablespoons white vinegar1 tablespoon olive oil1 teaspoon sea salt
Wash and dry kale very thoroughly (the drier the kale, the crunchier the chip.) Tear the kale into bite-sized pieces.In a mixing bowl, toss the kale with the vinegar until fully coated. Lay the kale out to dry on a baking sheet covered with aluminum foil. Once the vinegar has dried, spray olive oil across the kale and sprinkle with sea salt.Bake at 350 degrees for 5-10 minutes. Check the kale every few minutes. Remove any pieces that are turning color more quickly than the rest.
#Kalechips #foodies #realgirlskitchen #HaylieDuff
GREEN BEAN CHERRY TOMATO SALAD
1 bag of french green beans1 bunch of cherry tomatoes - quartered2 tablespoons of pine nuts2 tablespoons olive oil1 tablespoon agave1 teaspoon whole grain mustard1 tablespoon lemon juiceDill for garnishSalt & Pepper to Taste
Blanche green beans by dumping them in boiling water for 30 seconds then immediately dump them in an ice bath to stop them from cooking.Cut tomatoes in half, place over green beans.Add a few handfuls of pine nutsGarnish with chopped dillMake vinaigrette by mixing ground mustard, olive oil, lemon juice and agave.Drizzle vinaigrette over salad - add some salt & pepper to taste & enjoy!
#realgirlskitchen #HaylieDuff #summer #salad
To make Duff’s roasted banana boat, slit a banana lengthwise through the peel, making sure not to cut all the way through to the other side.
Then mash the fruit slightly with a spoon, and add the toppings: chocolate chips, marshmallows and walnuts.
Finally, wrap the whole thing in foil, drop in the fire (or in the oven or grill) and let it “chill for 10 minutes,” @haylieduff
All that’s left to do is open the foil packet (carefully, the boats will be hot!), and dig in to this gooey, campfire-charred snack @HilaryDuffHadas #HaylieDuff #hilaryduff #Bananaboat #campfire #beach #summer