https://www.facebook.com/178948468644175/

Alive & Thrive, 30 N GOULD Street STE R, Sheridan, WY (2025)

07/20/2024

Summer Pasta Salad

Ingredients

1 pound gemelli or other twisted pasta, such as cavatappi

1 cup olive oil

1/3 cup red wine vinegar

2 tablespoons Dijon mustard

1 tablespoon honey

Kosher salt and freshly ground black pepper

4 Persian cucumbers, halved lengthwise and thinly sliced (about 2 cups)

2 pints mini heirloom cherry tomatoes or other cherry tomatoes, halved

2 stalks celery, thinly sliced (about 1 cup)

2 cups radishes, thinly sliced

2 cups fresh corn kernels (from 4 about ears)

1 medium shallot, thinly sliced (about 1/2 cup)

1/2 cup flat-leaf parsley leaves, roughly chopped

1/3 cup fresh dill, roughly chopped

Directions
Bring a large pot of generously salted water to a boil. Cook the pasta according to package directions until al dente. Drain and rinse under cold running water to cool the pasta and stop the cooking process. Drain well and set aside.
Whisk together the olive oil, vinegar, mustard, honey, 2 teaspoons salt and 3/4 teaspoon pepper in a large bowl. Add the pasta, cucumbers, tomatoes, celery, radishes, corn, shallot, parsley and dill. Toss to combine and allow to marinate at room temperature for least 30 minutes or cover and refrigerate up to 8 hours. Season to taste with salt and pepper. Serve at room temperature.

07/19/2024

Fresh Corn and Tomato Salad

Ingredients

3 tablespoons white wine vinegar

Kosher salt and freshly ground black pepper

1/4 cup extra-virgin olive oil

6 ears fresh corn, shucked

2 cups red or orange grape tomatoes, halved

8 ounces mozzarella pearls or fresh mozzarella, cut into small cubes

1 bunch scallions, thinly sliced

1 1/2 cups fresh basil leaves

Directions
Whisk together the vinegar, 2 teaspoons salt and some pepper in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing.
Shear off the corn kernels with a sharp knife over a bowl (you should have about 4 cups). Toss in the tomatoes, mozzarella and scallions. Pour the vinaigrette over the salad and toss to coat. Cover and let stand for at least 15 minutes and up to 2 hours. Before serving, tear the basil over the salad and stir.

07/19/2024

20-Minute Instant Pot Shrimp Scampi Pasta
The genius of this recipe is that all of the ingredients (wine, garlic, shrimp and even the peas) cook together in one pot. Just make sure to use shrimp that's still frozen or they will overcook. You don't have to serve garlic bread with the dish, but there's nothing better for sopping up all that delicious buttery sauce.

Ingredients

6 tablespoons unsalted butter

2 tablespoons olive oil

6 cloves garlic, chopped

3/4 cup dry white wine

Juice and zest of 1 lemon

1/4 teaspoon crushed red pepper flakes

Kosher salt and freshly ground black pepper

6 scallions, sliced

12 ounces thin spaghetti, broken in half

1 1/2 pounds frozen peeled and deveined shrimp

Garlic bread, for serving, optional

Green salad, for serving, optional

Add the butter, olive oil and garlic to a 6- or 8-quart Instant Pot® multi-cooker and set to high saute (see Cook's Note). Cook, stirring often, until the garlic is softened but not browned, about 3 minutes. Add the wine, lemon juice and zest, red pepper flakes, 2 teaspoons salt and several grinds of pepper. Bring to a boil and let simmer 1 minute. Add 2 cups water, then add half of the pasta all in one direction and then the other half of the pasta in a criss-cross fashion. Top with the shrimp and half of the scallions.
Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 1 minute. After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release. After 5 minutes, being careful of any remaining steam, unlock and remove the lid.
Using tongs, toss the pasta to evenly coat with the sauce and break up any clumps. Top with the remaining scallions and serve with salad and garlic bread if using.

07/17/2024

Simple Coconut Chicken Curry

Ingredients

2 tablespoons sesame oil
2 pounds boneless skinless chicken breast, cubed
2 tablespoons regular or spicy curry powder
3-4 tablespoons red curry paste
1 tablespoon tomato paste
2 tablespoons salted butter
2 garlic, chopped
1 tablespoon chopped fresh ginger
2 cups chopped broccoli florets
2 1/2 cups canned coconut milk
1/2 cup fresh chopped cilantro

Instructions

1. In a large skillet, combine the oil, chicken, curry powder, and a pinch of salt. Set over medium-high heat, then cook 3 minutes. Add the curry paste, tomato paste, butter, garlic, and ginger. Cook another 2 minutes.
2. Add the broccoli, then pour in the coconut milk. Season with salt. Cook 5-10 minutes until the chicken is cooked through and the sauce has thickened.
3. Stir in the cilantro. Serve the chicken and sauce over rice and with mango topping on the side (recipe below).
SESAME MANGO TOPPING
1. In a bowl, mix 1 diced mango, 1 cup chopped cilantro, 2 tablespoons toasted sesame seeds, 2 tablespoons lemon juice, and a pinch of chili flakes. Serve with the chicken.

07/16/2024

One Pot Lemon Butter Ricotta and Zucchini Pasta

Ingredients

3 tablespoons salted butter
1 small shallot, chopped
2 cloves garlic, chopped
2 tablespoons fresh thyme leaves
2 teaspoons lemon zest
red pepper flakes
1 pound short cut pasta
2 zucchini or yellow summer squash, grated (about 2 to 2 1/2 cups grated)
4 cups low sodium chicken or vegetable broth
kosher salt and black pepper
1 cup whole milk ricotta cheese
1/2 cup shredded gouda or fontina cheese
1 cup fresh basil, roughly chopped

Instructions

1. In a large pot set over medium heat, melt together the butter, shallot, garlic, thyme, lemon zest and a big pinch of red pepper flakes. Cook until the butter is browning and the garlic is fragrant, about 3 minutes. Stir in the pasta and toss to coat in the lemony butter. Stir in the zucchini and broth. Season with salt and pepper.
2. Bring to a boil over high heat. Simmer 5-8 minutes until the pasta is al dente, stirring often.
3. Stir in the ricotta, fontina, and basil. Cook another few minutes until very creamy and the basil is wilted. It should be creamy, but with just a touch of liquid.
4. Divide the pasta among bowls and top with fresh thyme, basil, and chili flakes. Enjoy immediately!

07/16/2024

30 Minute Pineapple Chicken with Coconut Rice

Ingredients

1 1/2 pounds boneless skinless chicken breasts, cut into bite size pieces
1/3 cup low-sodium soy sauce
1/3 cup pineapple juice
2 tablespoons brown sugar
2 tablespoons ketchup
1 shallot, chopped
4 cloves garlic, chopped
1 tablespoon grated ginger
1 pinch red pepper flakes
2 tablespoons sesame oil, or extra virgin olive oil
1/4 cup chopped cilantro

PINEAPPLE SALSA
2 cups fresh pineapple chunks
1/2 small shallot, finely chopped
1 jalapeño, seeded (if desired) and chopped
juice of 1 lime
2 tablespoons fresh thyme leaves
1 avocado, diced

Instructions

1. In a glass jar, whisk together the soy sauce, pineapple juice, brown sugar, ketchup, shallots, garlic, ginger, and a pinch of chili flakes. Pour 1/3 of the sauce over the chicken and let sit 15 minutes or up to overnight in the fridge.
2. Meanwhile, make the salsa: combine all ingredients in bowl.
3. Heat the oil in a large skillet over medium-high heat. Add the chicken, cook 5 minutes until cooked through on both sides. Reduce the heat to medium and pour in the remaining soy sauce mix. Cook until the sauce glazes the chicken and begins to caramelize, about 5 minutes. Remove from the heat and stir in the cilantro.
4. Serve the chicken over rice and spoon the salsa over the chicken. Sprinkle on the diced avocado and a squeeze of lime.
Notes

Coconut Rice: Combine 1 (14 ounce) can coconut milk and 1/2 cup water in a medium pot. Bring to a low boil. Add 1 cup basmati rice and a pinch of salt. Stir to combine, cover, then turn the heat down to the lowest setting possible. Allow the rice to cook 10 minutes on low, then turn the heat off completely and let the rice sit, covered for another 15-20 minutes (don't take any peeks inside!). Remove the lid and fluff the rice with a fork.

07/13/2024

SHEET PAN HONEY MUSTARD CHICKEN AND POTATOES

This is truly an ideal weeknight dinner the whole family will love. With the most tender, juicy chicken thighs smothered in a sweet and savory honey mustard sauce and golden brown crispy potatoes, everything simply gets baked on one sheet pan.

INGREDIENTS

1 ½ pounds fingerling potatoes, halved lengthwise
1 ½ tablespoons olive oil
Kosher salt and freshly ground black pepper, to taste
4 ½ tablespoons coarse ground Dijon mustard, divided
2 tablespoons honey, divided
3 cloves garlic, minced
1 tablespoon chopped fresh thyme leaves
6 bone-in, skin-on chicken thighs

INSTRUCTIONS

Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
Place potatoes in a single layer onto the prepared baking sheet. Add olive oil; season with salt and pepper, to taste. Gently toss to combine, and place potatoes cut side down.

In a small bowl, whisk together 3 tablespoons Dijon, 1/2 tablespoon (1 1/2 teaspoons) honey, garlic, thyme, 1 teaspoon salt and 1/2 teaspoon pepper.
Using paper towels, pat chicken dry. Place chicken in a single layer around the potatoes on the prepared baking sheet. Spread Dijon mixture evenly over the chicken; season with salt and pepper, to taste.

Place into oven and bake until the chicken is almost cooked through and the potatoes are tender, about 40-45 minutes.

In a small bowl, whisk remaining 1 1/2 tablespoons Dijon and 1 1/2 tablespoons honey. Brush tops of chicken with Dijon mixture. Place into oven and bake until the chicken is cooked through, an additional 5 minutes.
Serve immediately!

07/12/2024

The Only Way I Will Ever Make Corn on the Cob—It's My Favourite!

How To Make Air Fryer Corn on the Cob

4 ears of corn, shucked (or fewer, if you’re just cooking for one or two)
Olive oil spray or extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 tablespoon melted butter
Heat the air fryer to 400°F. Spray or lightly brush the corn with olive oil, then season with salt and pepper. I find it’s easiest to do this by placing the cobs in a baking dish.

Place the corn cobs in the preheated air fryer—they should sizzle upon contact. Cook, flipping halfway through, until the kernels are plumped, more vibrant in color, and lightly charred in spots, eight to 10 minutes.

Brush with butter (you don’t need much, since the corn is so flavorful) and return to the air fryer for one to two minutes more. Serve warm.

07/05/2024

You have to try baked potatoes stuffed with a creamy, cheesy, mashed potato filling hit with salty pops of bacon. Think of it as the spud love-child of jacket potatoes and mashed potato!
This is pretty much every cheese lovin,’ carb monster's dream come true. Dainty food this ain't – this is proper comfort food, turned up to 11!
Serve it as a side, or as a meal.

Twice Baked Potatoes (Stuffed Jacket Potatoes)

Ingredients

4 x 300g / 10oz potatoes – Sebago (Aus), Russet (US), Maris Piper / King Edwards (UK) (Note 1)
1 tbsp canola or vegetable oil
1/2 tsp salt

CREAMY POTATO FILLING:
200g / 7oz bacon (streaky) , chopped into small batons (Note 2)
120g / 8 tbsp unsalted butter
1/3 cup cream (pure or thickened / heavy)
1 cup cheddar cheese , shredded (Note 3)
3 green onions , finely sliced
1/4 tsp salt
1/4 tsp pepper

GARNISH AND SERVING (OPTIONAL)
1 1/2 tbsp chives , finely chopped (garnish)
Sour cream (recommended!)

Instructions
BAKE POTATOES:

Preheat oven to 220°C / 430°F (200°C fan). Place a rack on a tray (recommended but not critical).
Prick potatoes: Wash, scrub and dry potatoes well. Prick each potato 8 times with a fork.
Oil and salt: Put potatoes in a bowl, pour over oil and rub onto potatoes. Then sprinkle over salt and use your hands to coat. (Just do this as best you can. Some will stick, much will not!)
Bake: Place potatoes on rack and bake for 75 minutes or until you can pierce with a small knife with no resistance.
PREPARE FILLING ADD-INS:

Cook bacon: Place bacon in a cold non-stick pan over medium heat. When the fat starts to melt, turn the heat up to high and cook bacon until golden. Drain on paper towels.
Heat butter and cream: Melt butter in a saucepan over medium heat. Then add cream and heat until hot, but don't let it boil. (You could also do this in a microwave)
STUFF POTATOES:

Lower oven: Turn oven down to 200°C / 390°F (180°C fan).
Scoop out potato flesh: Allow potatoes to cool enough so you can handle them (or use a tea towel). Cut in half lengthwise and scoop out potato flesh, leaving 0.7cm (1/3") thick layer of potato still stuck to skin.
Mash potato: Place potato flesh in a bowl and mash while hot until smooth.
Add-ins: Add half the cheese (save the rest for topping), most of the bacon (save a bit for garnish), all the green onion, hot cream and butter, salt and pepper. Stir to combine.
BAKE AGAIN!

Stuff and top with cheese: Fill potato skins with the mashed potato mixture. Top with remaining cheese.
Bake: Bake for 20 to 25 minutes until the cheese is melted, golden and bubbly.
Serve: Serve immediately, garnish with sour cream, reserved bacon and chives.

07/05/2024

Try this trending high protein recipe for Frozen Yogurt Bark!

The perfect snack.

Ingredients

1 32-oz. carton plain whole-milk Greek yogurt
¼ cup honey or 2 Tbsp. agave syrup
2 tsp. vanilla or 1 tsp. almond extract
1 cup filling(s), such as chopped dark chocolate, berries, and/ or nuts
2 cups topper(s), such as chopped dark chocolate, berries, and/ or nuts such as toasted raw chip coconut, nuts, or seeds; fruit; and/or cacao nibs
Preparation

Line two large baking sheets or trays with parchment paper. In a large bowl combine yogurt, honey, and vanilla. Stir in filling(s).
Divide yogurt mixture between prepared baking sheets, spreading into rectangles. Sprinkle with topper(s).
Freeze 2 to 4 hours or until firm. To serve, break bark into 24 irregular pieces. Store in freezer.

07/05/2024

With a handful of fresh ingredients, these Mediterranean Breakfast Bowls with eggs, hummus and veggies are delicious and filling--the perfect way to start your day! Use this recipe as a guide, but feel free to use what vegetable you have on hand and experiment with different seasonings you love! Use plain hummus or another flavored hummus of your choice.

Mediterranean Savory Breakfast Bowls

4 eggs, cooked to your liking (I am using soft boiled eggs)
8 ounces white button mushrooms (halved)
extra virgin olive oil
Kosher salt
2 cups cherry tomatoes
2 cups baby spinach (packed)
1 to 2 garlic cloves (minced)
1 ½ cups hummus (homemade ahead or quality store-bought)
seasoning of your choice (I used Aleppo pepper and Za'atar)
olives (optional)

Instructions

Cook the eggs to your liking. I went with soft boiled eggs, but scrambled, sunny-side up or any way you like them will work. (Boiled eggs can be cooked in advance and refrigerated for later use).
Heat 2 tablespoons olive oil in a large skillet. Add the mushrooms. Season with salt and cook on both sides until browned (about 7 minutes)
Add the cherry tomatoes, spinach, garlic. Season with another pinch of salt. Cook briefly, 2 to 3 minutes, till warmed through and the spinach wilts.
Assemble the bowls. Divide the mushroom, spinach and tomato mixture among 4 bowls. Add the eggs and hummus next. Drizzle a bit of extra virgin olive oil over the hummus, if you like.
Add seasonings of your choice (I used a little Aleppo Pepper and za’atar, about 1 teaspoon each).

07/03/2024

Try this high protein, no-fuss, midweek meal that's big on flavour. Marinate chicken breasts, then drizzle with a punchy peanut satay sauce.

Chicken satay salad

Ingredients

1 tbsp tamari
1 tsp medium curry powder
¼ tsp ground cumin
1 garlic clove, finely grated
1 tsp clear honey
2 skinless chicken breast fillets (or use turkey breast)
1 tbsp crunchy peanut butter (choose a sugar-free version with no palm oil, if possible)
1 tbsp sweet chilli sauce
1 tbsp lime juice
sunflower oil, for wiping the pan
2 Little Gem lettuce hearts, cut into wedges
¼ cucumber, halved and sliced
1 banana shallot, halved and thinly sliced

Method
STEP 1
Pour the tamari into a large dish and stir in the curry powder, cumin, garlic and honey. Mix well. Slice the chicken breasts in half horizontally to make 4 fillets in total, then add to the marinade and mix well to coat. Set aside in the fridge for at least 1 hr, or overnight, to allow the flavours to pe*****te the chicken.

STEP 2
Meanwhile, mix the peanut butter with the chilli sauce, lime juice, and 1 tbsp water to make a spoonable sauce. When ready to cook the chicken, wipe a large non-stick frying pan with a little oil. Add the chicken and cook, covered with a lid, for 5-6 mins on a medium heat, turning the fillets over for the last min, until cooked but still moist. Set aside, covered, to rest for a few mins

STEP 3
While the chicken rests, toss the lettuce wedges with the cucumber, shallot, coriander and pomegranate, and pile onto plates. Spoon over a little sauce. Slice the chicken, pile on top of the salad and spoon over the remaining sauce. Eat while the chicken is still warm.

Alive & Thrive

07/20/2024

07/19/2024

07/19/2024

07/17/2024

07/16/2024

07/16/2024

07/13/2024

07/12/2024

07/05/2024

07/05/2024

07/05/2024

07/03/2024

Address

Website

Alerts

Shortcuts

Share

Category