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Like Me? Then “Like” Me!

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Last night, I made a deliciously simple meal that was nearly made of all local ingredients.

The wine was from Easley Winery, the main dish was a U-Relish Farms crockpot meal (review coming soon!), and the salad…well it came from the grocery store.  But even still the salad, crockpot meal, and wine were the perfect end to a long work day.

Like Me?

Having this blog is great because the blog time is like “me time” and I am really able to focus, write down my thoughts, get creative, and do things that I truly enjoy.  One of the great things that I love about the blog is the opportunities that it gives me and the people that it allows me to meet.  I know that I am only getting started and there is so much room for me to grow, but I continue to want to sink my teeth in and bite off more and more projects that allow me to promote a healthy lifestyle, experiment in the kitchen, meet people with similar interests, find new ways to be active, and learn new lessons.

As I have recently been researching more opportunities for me to “put myself out there”, I have come across a small obstacle.  Some promotional opportunities require a certain amount of Facebook “likes.”  Currently, I am at 89 Facebook “likes.”  Here is where I need your help.

I need your help to get me to 100 (or more!!) Facebook “likes!”

In order to make this a little more fun for you, (and for me ;)) I am going to host a contest through Saturday morning.

The prize:  Grocery List Consultation Evaluation

As a young professional and recent college grad attempting to eat a healthy diet on a dime I have a few tricks up my sleeve when it comes to saving money on quality ingredients.  I will look at what you are doing now, listen to your goals about where you would like your budget to be, what changes to your current food intake you want to make,  and look at potentially new foods you may like to try.  I want to help you save money and show you some healthier alternatives to current foods you may be eating because healthy living doesn’t have to be expensive or out of your price range!

Previously, I did a Clean Shopping On a Budget Series, and in the past year I have learned even more tips and tricks of the grocery shopping and healthy eating trade.  To check out the series, click on the links below:

The consultation and evaluation will include:

  • cost saving tips and suggestions
  • coupon sources
  • healthy food swaps
  • meal preparation tips
  • anything else you may need help with!

In order to enter this contest simply “like” my Facebook page, and comment down below on this post letting me know that you did!

It won’t take many to reach the 100 mark…so let’s see how far we can surpass it!

Summary

What:  Contest to get 100+ Facebook page likes

Prize:  Grocery List Consultation Evaluation

When:  Now until Saturday, August 11 at 9am

How:  Like my Facebook page and comment below telling me that you did

Just a Minute Abs…and Chocolate Cake

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Tonight, I am super excited because I will be teaching a 30 minute core class.  I love teaching classes like this because they are super quick, and when I workout on my rarely do I spend 30 minutes just focusing on my abs.  I usually just tag some planks and crunches on the end of a workout or run and call it good to go.

This is one of my favorite circuits, because it really allows you to challenge yourself.  There isn’t a certain number of repetitions required, so it challenges you to give it your all, do the most that you can, and have good form all within one minute.

Now, that we have done all of those crunches, let’s talk cake…chocolate cake…with wine.  While thinking up recipes for Easley Winery’s Cooking Made Easley page, I was completely inspired by the idea that I could substitute wine for the oil when making a boxed cake mix.  First, I made the Reggae Blush Strawberry Cake Balls…but I couldn’t stop there, I made Reggae Red Devil’s Food Chocolate Cupcakes too!

The Reggae Red wine is easily (get it!) one of my favorites.  When it comes to wine, I am a sweet girl.  I can enjoy a couple of sips of a cabernet sauvignon or a merlot, but I can rarely finish a glass.  This Reggae Red wine is sweet, delicious, and to be honest, kind of tastes like juice!

Reggae Red Devil’s Food Chocolate Cupcakes

What you Will Need:

Cupcakes:

  • 1 box devil’s food cake mix
  • 3.9 oz box of instant chocolate pudding
  • 3 eggs
  • ¾ cup Easley Reggae Red Wine
  • ½ cup Plain Nonfat Greek Yogurt
  • ½ cup water

Chocolate Buttercream Frosting:

  • 1 stick of butter, softened
  • 2 ¾ cup powdered sugar
  • 1 tsp vanilla extract
  • ½ cup unsweetened cocoa powder
  • 1/3 cup milk*

Instructions:

Cupcakes:

Preheat the oven to 350 degrees.  Place cupcake liners in cupcake pan. In a large mixing bowl, combine all ingredients.  Mix at a medium speed for 2-3 minutes until the batter in smooth and thoroughly combined.

With an ice cream scoop, scoop batter evenly into cupcake liners.

Bake in the oven for 18 minutes, or until a clean knife inserted into the center of one of the cupcakes comes out clean.  Allow to cool completely before frosting.

Chocolate Buttercream Frosting:

In a large mixing bowl, beat the butter for about a minute to soften.  Alternately, add in the dry ingredients and the wet ingredients.

*Only add the milk until the frosting is of the desired consistency.  You may need a little more, or a little less.

**Be careful licking the batter on these!!! The alcohol may get to you!! Don’t worry though, it all gets baked out while cooking 🙂

 

 

Buckwheat Pancakes with Easley Orchestra Red Blueberry Sauce

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I started out this morning with another bowl of baked oatmeal.  Today, I added some peaches in the mix to make it a little bit like a peach cobbler.

Delicious, and easy to eat in the car.  That’s all I ask for.

Wine Recipes

A couple of weeks ago, I mentioned on the blog that I was working on a “special project.”  I was pretty vague about what I was doing, but I can finally talk about it!

About a month ago, the Brand Manager of Easley Winery, a local Indianapolis winery, contacted me via facebook saying that he stumbled across my blog as he searched the internet for pictures of the winery.  Last summer, Brian and I visited the winery and had a delicious and fun experience, I blogged about our tasting adventure and that is how he found my Treble in the Kitchen site.

On their site, they have a “Cooking Made Easley” section that showcases simple and delicious recipes that feature the Easley wines in the ingredient list, and he asked my to contribute!  Of course I was more than willing to start experimenting in the kitchen, and the end result of all my concoctions were delicious.

When brainstorming what to make, the first thing that popped into my head was a blueberry red wine sauce.  For me, when I think blueberries I think pancakes.  Growing up, blueberry pancakes were made as our big Saturday breakfast, and I looked forward to them every single time.  I decided to put a little twist on traditional blueberry pancakes by utilizing a nutty buckwheat flour that is high in fiber, minerals, all 8 amino acids, and is rich in flavonoids (which are super strong antioxidants!).  The end result had even Brian asking for more.

Buckwheat Pancakes with Easley Orchestra Red Blueberry Sauce

Ingredients:

Pancakes:

  • 1 cup buckwheat flour
  • 1 tsp baking powder
  • 2 Tbsp granulated cane sugar
  • ½ tsp salt
  • 1 tsp nutmeg
  • 1 Tbsp vanilla extract
  • 1 beaten egg
  • 1 cup unsweetened original almond milk
  • 2 Tbsp melted butter

Easley Orchestra Red Blueberry Sauce:

  • ¾ cup Easley’s Orchestra Red Wine
  • ½ cup brown sugar
  • 1 ½ – 2 cups of fresh or frozen blueberries

Instructions:

For the Pancakes:

Heat a skillet on the stove at medium high heat.  In a large mixing bowl, combine flour, baking powder, sugar, salt, and nutmeg.  Once combined, add in the vanilla, egg, almond milk, and butter.  Stir until smooth and thoroughly combined.  Test the heat of the skillet by dropping small drops of water onto the skillet.  If it sizzles, it is the perfect temperature. Spray pan with nonstick cooking spray.  Place ¼ cup of batter onto the skillet.  Allow the batter to cook until the edges are dry (about 2 minutes checking frequently so it doesn’t overcook), then flip the pancake and cook about 1-2 minutes more on the other side.

Yields: 3 servings of two pancakes

Nutrition per Serving:  Calories—198.2  Fat—4g  Carbohydrates—37.2g  Protein—7.4g

Orchestra Red Blueberry Sauce:

Place the wine and sugar in a saucepan over medium high heat.  Once the sugar is dissolved, add in the blueberries.  Bring to a boil.  One boiling, lower the heat and simmer for about 5 minutes, or until ready to serve.

Yields:  10 servings of 4 Tbsp

Nutrition:  Calories—65.6  Fat–.1g  Carbohydrates—17.6g  Protein–.1g