Cooking With Riccis

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Sarah

Homemade Liquid Hand Soap

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Are you a label reader? Are you that person standing in the store aisle reading the back of a new package label before you buy it? Like an investigative reporter, do you research and dissect a new product before you take it home with you? I am 100% with you!! Yes, I’m a label reader and that Mama standing in the aisle right next to you!!!! The top questions I ask a product before purchasing: What are the ingredients or materials used? Where did it come from? and…. Do I really need this??? I check all labels before bringing something into my home and I’m not just talking about food here! I’m talking household cleaning products, beauty products, personal care products, home and textile products. Everything from my kids toys, the pans in my kitchen, the shampoo in my bathroom, the paint on my bedroom walls…. everything!!! My home is by no means 100% green or toxic free, but I try hard to make sure not only the food we eat, but the home we live in is healthy, friendly for the environment, and as less toxic as it can be.

If you live in my house you will hear me yell “wash your hands” about 100 times a day to my kids. Sadly, there are so many unnecessary chemicals found in liquid hand soap. Top chemicals in hand soap you want to avoid are any fragrances, parabens, Sodium Laureth Sulfate, Sodium Lauryl Sulfate, Methylisothiazolinone & Methylchloroisothiazolinone, Cocamidopropyl Betaine and Triclosan to name a few.

Making your own toxic free liquid hand soap has never been so easy and you can avoid all the bad stuff here!! The base is made with pure Castile soap. Castile soap is a concentrated natural vegetable-based “soap” that greatly differs from the toxic soaps we are accustomed to from the store. You can find Castile soap here on Amazon or at Target. I also found these Amber glass pump bottles on Amazon here. Also, you can check out my recipe below for toxic-free hand soap! Now go “wash your hands” and be carefree!

Print Recipe

Homemade Liquid Hand Soap

Homemade Liquid Hand Soap to keep everyone's hands clean and chemical free.

Equipment

  • Amber Glass Pump Bottles

Ingredients

  • 1/2 cup Castile Soap Liquid
  • 1/2 cup Distilled Water
  • 1 Tbsp Vitamin E Oil
  • 1 Tbsp Olive Oil
  • 10 drops Favorite Essential Oil We Love Lavendar and Sweet Orange

Instructions

  • In a glass pump bottle or recycled soap dispenser, add the water first, then the liquid castile soap, followed by the oils. Shake all the ingredients together.

  • Shake the soap dispenser each time before using, then squirt a small amount on your hands as needed, rinsing with water.

Notes

The oil and vitamin E are added to moisturize the skin.  The oil won’t blend with the water, so you’ll need to gently shake the soap before each use.
 

Sheet Pan Breakfast Egg Sandwich

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All things Back to School include meal prep that still allows my kids to have a hot breakfast packed with protein before we all head out the door! Darren is changing the morning breakfast game with his “pizza” sheet pan eggs loaded with garden veggies and uncured ham. Perfect served on an English muffin with smashed avocado and a slice of tomato or just plain out of the pan. Make a pan on Sunday and store leftovers to get you though the rush of the week!

Check out all our fun making them here on Better Connecticut!

Print Recipe

Sheet Pan Breakfast Egg Sandwich

Darren is changing the morning breakfast game with his sheet pan eggs loaded with garden veggies and uncured ham.
Prep Time7 mins
Cook Time13 mins
Total Time20 mins
Servings: 4

Equipment

  • Half Sheet Pan

Ingredients

  • 6 Eggs large
  • 1/4 cup Milk whole or cream
  • 4 oz Colby Jack Cheese shredded
  • 1/4 cup Diced Ham uncured
  • 1/4 cup Green Bell Peppers diced
  • 2 Tbsp Chives
  • Non Stick Spray olive oil
  • English Muffins
  • Butter

Instructions

  • Preheat oven to 375 degrees. Spray half sheet pan with non stick spray.
  • In a medium bowl whisk together eggs and milk for about 2 minutes until well combined.
  • Pour egg mixture into half sheet pan and sprinkle with ham, peppers and chives. Do NOT add in the cheese (yet).
  • Bake in oven for 11 minutes. Now remove from oven and add cheese to top and bake for an additional 2 minutes until cheese melts evenly.
  • Remove from oven and when cooled, cut into squares. Serve with toasted and buttered english muffins.

Notes

You can make this with a full sheet pan if you don’t have a half sheet pan – just double the recipe! You can store leftovers in an airtight container in fridge for 4 days. Nice optional additions include smashed avocado + fresh tomato slices!

Back to School 2019

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Back to school, back to school… who’s ready to send the kids back to school!? It’s hard to believe summer 2019 is coming to an end and soon those hectic school weeks will be in full swing! Routine and organization are key in our house and I’m rounding up some of our favorite items for getting us back to school!

Five days a week we pack those school lunches and coming up with fresh ideas to surprise the kids each day can be a challenge! Thinking beyond the sandwich, these school lunches are sure to inspire! Starting with the lunchbox itself. We love PlanetBox lunchboxes not only because they come with super fun customizable magnets we can swap everyday of the week making lunch a surprise to unzip, but also because they are made with products safe from lead, phthalates, BPA, and other harmful toxins.

This is the Rover size lunchbox from PlanetBox. Darren (age 5) and Lillian (age 4) love this box best because of the multiple sections allowing us to easily break up lunch into categories of protein, fruit, vegetable, starch, and treat. Thinking beyond the sandwich Darren’s lunch pick is chicken on a stick, Soba noodle salad, fresh mango, cucumber slices and dye-free chocolate melts.

Lillian’s pick is chicken and rice with grilled squash, oatmeal energy ball with coconut, strawberries, cucumbers, red bell peppers and Marcona Almonds.

FUNctional carry bags have a mesh inside to hold ice packs to keep lunch cold. Extra pockets for napkins, forks and such as well as a water bottle pocket. Everything for lunch in one organized space.

Snack Time! The perfect reusable silicone storage bag for snacks on the run! I love using these for me and the kids. They are safer than regular plastic baggies and better for the planet! Stashers are made with pure platinum silicone and are BPA and BPS free. They come in a variety of sizes – I use the half gallon Stasher for freezing my energy balls and the sandwich Stasher for storing my personal care items while traveling. The bags feature a strong pinch locking seal at the top that really secures all the contents inside. Featured bonus here is you can cook in them too!

What fun would back to school be without colorful new supplies for school and work? Ooly’s got you and every kid in your house covered!! Serious amounts of fun packed into all of their creations. Lillian’s picks include this adorable fox sketch pad, crayons and glitter gel pens! What she loves best about these crayons are the shape and bright colors they come in. They are thick/triangular shaped fitting perfectly in her tiny hands and as an added bonus they don’t break easily compared to other brands!

Darren’s pick’s are all things monsters, including new pencils with super fun monster erasers and bookmark sticky tabs!!

Last, but not least, some classic favorites we use at home including the Chunkies paint sticks!! Both my kids are obsessed with Chunkies, and I am too, because they are all the fun of painting without all the mess! Seriously, if you don’t have the Chunkies already check them out here!!

All the fun of back to School can be found here with:

PlanetBox

Stasher

Ooly

Darren on Better Connecticut – Back to School finds he Loves!
Check us out live on Better Connecticut

Grilled Cauliflower Steaks with Chimichurri and White Bean Salad

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Who said ‘Meatless Monday’ is boring? My husband Jon has made some accusations in the past, but all fun things are happening with these grilled cauliflower steaks tonight!! This might be one of my favorite summer vegetarian dishes ever and the family agrees. Served with a side of authentic chimichurri sauce and a refreshing white bean salad – what’s not to love? This summer vegetarian meal is packed with protein, fiber and a healthy dose of vegetables. Tonight is anything but boring – so get ready to fire up the grill.

Print Recipe

Grilled Cauliflower Steaks with Chimichurri and White Bean Salad

Grilled Cauliflower Steaks with authentic Chimichurri Sauce and White Bean Salad makes for an excellent summer vegetarian meal!
Course: Main Course
Cuisine: American, Argentinian
Keyword: cauliflower
Servings: 2

Ingredients

Grilled Cauliflower

  • 1 Head Josie's Organic Cauliflower
  • 2 Tbsp Oil avocado oil
  • Salt + Pepper to taste

Chimichurri

  • 1/2 cup Olive Oil
  • 3 Tbsp Red Wine Vinegar
  • 1/2 cup Parsley chopped
  • 1 tsp Oregano
  • 4-5 cloves Garlic minced
  • 2 Tbsp Red Onion minced
  • 1 Jalapeno chopped
  • Salt + Pepper to taste

White Bean Salad

  • 2 15 oz. can White Beans
  • 1 Red Bell Pepper diced
  • 1/3 cup Red Onion diced
  • 1/4 cup Parsley finely chopped
  • 2 Tbsp Cilantro finely chopped
  • 1/4 cup Olive Oil
  • 2 Tbsp Lemon Juice freshly Squeezed
  • 1 tsp Honey
  • Salt + Pepper to taste

Instructions

Grilled Cauliflower + Chimichurri

  • Heat grill to medium-high heat.
  • Prepare cauliflower steaks by trimming stem and slicing into 1-1 1/2 inch thick steaks. You can get 2-3 good steaks out of 1 head of cauliflower. Save any leftover florets for roasting or turning into cauliflower rice.
  • Brush each side of cauliflower steak with avocado oil and salt. Grill for 5-7 minutes on each side, until they are charred and easily pierced with a fork.
  • Meanwhile, add all chimichurri ingredients to food processor. Pulse until well combined. 

White Bean Salad

  • In a large bowl, whisk together olive oil, lemon juice, honey, salt and pepper. Fold in remaining ingredients for white bean salad combining well.
  • Top white bean salad with cauliflower steak and drizzle with chimichurri sauce!

Notes

Chimichurri sauce should be refrigerated and is best after several hours in the fridge as the fresh herbs need time to release flavor.

From time to time, I work with amazing companies I believe in to develop recipes for my website. Today’s post was brought to you by Josie’s Organics. All opinions are 100% my own and I thank you for supporting the brands that encourage my creativity.

Avon Prime Meats

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Rocio Olivares – General Manager, Avon Prime

Shop Small – Shop local – shop with the friendly team at Avon Prime Meats located in Avon, Connecticut! You know I am a huge fan of shopping local, supporting my community, and selecting the best foods for my family to eat. Shopping at Avon Prime Meats covers all three of these categories! With a large selection of quality prime meats, gourmet grocery products, prepared foods – as well as fresh local produce and baked goods, they really have it ALL!! When we first moved to Connecticut, my mother-in-law introduced us to their location. She is obsessed with the marinated steak tips and we eat them at her house frequently! Living close by in West Hartford, we make stops by the Avon shop to pick up specialty cuts and local treats when preparing for special dinner’s at home! Last week I was able to catch up with General Manager, Rocio Olivares, to take a deeper dive behind the scenes of our well loved community Butcher, Grocer and Caterer!

Chances are you’ve heard the terms Prime, Choice, or Select, when referring to cuts of beef. Maybe you’ve even noticed the grading shields on packages of beef you bought at the grocery story. But, do you know the difference between the 3? It can definitely be confusing, but Rocio and her knowledgeable team are able to help you select what you need to prepare the perfect meal factoring in tips on cuts to select, preparation tips, and dietary needs with an on-site Nutritionist as part of her team!

Where to start at Avon Prime? With the Butcher of course! Only quality meats are selected from this skilled team! Overall, beef is graded into either Select, Choice, or Prime, with Prime being the highest of quality. We have to look at a few things to help define this – quality, tenderness, juiciness, flavor, and the amount of usable lean meat on the carcass. Avon Prime carries a large selection of Premium and Prime cuts bringing you some of the highest quality- all natural beef to choose from.

Kobe Steak in Fresh!

This shop is pure magic and offers more than quality beef! Prepared items or take out meals are available in the cooler sections! Some favorites I found include: Chicken Marsala with Wild Mushrooms & Garlic Herb Zucchini Noodles, Kale & White Bean Salad, and Rainbow Chard with Garlic Scapes, are prepared daily by in-house chefs! The kids love sitting on the cow bench in the front of the store while I pick up items we need.

Specialty items and sales are featured in the shop weekly, but a few things I picked up on a recent trip included a killer Tomahawk Steak and Copper River Salmon. Minimal preparation needed for both of these beautiful delights because they are perfection on their own. Salt and pepper to both sides of the Tomahawk and into the smoker it went. After a nice slow smoke, we performed a reverse sear for a perfectly pink and tender Rib Eye dinner! As for the Copper River Salmon (known as the worlds best Salmon), wild harvested from Alaska’s renown Copper River, we took care and brushed it lightly with butter and seasoned with salt & pepper baking it at 450 degrees for about 10 minutes for a heart healthy meal.

One of my favorite parts about Avon Prime beyond the quality meats is being able to truly shop from some of the areas local farmers and artisans alike. Some of my favorite CT locals that can be found here are: Sweet Fever Cakes, Hartford Baking Company, Brewery Legitimus, Browns Harvest, and Tulmeadow Farms. If you are a food lover local to Connecticut, or just passing through, take a moment to pop into Avon Prime Meats! You can pick up a sandwich at the deli counter, grab some meals to-go, or pick up groceries to make an awesome quality meal at home. If you are making a dinner for 2 or hosting a holiday party, a knowledgeable team member will be happy to help you plan accordingly.

Avon Prime Meats is located at 395 West Main Street Avon, CT www.avonprimemeats.com

Roasted Buffalo Cauliflower Salad

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Kicking up a weeknight salad with Roasted Buffalo Cauliflower and homemade Buttermilk Ranch Dressing! This salad is anything but boring! Fresh crisp Josie’s Organic Celery and Romaine Lettuce topped with bursts of heat from roasted buffalo Cauliflower. Finish with salty, sharp, and tangy, easy-to crumble blue cheese, for a fast vegetarian meal loaded with flavor!

Print Recipe

Roasted Buffalo Cauliflower Salad

Kicking up a weeknight salad with Roasted Buffalo Cauliflower and homemade Buttermilk Ranch Dressing!
Course: Salad
Cuisine: American
Keyword: cauliflower
Servings: 4

Ingredients

Roasted Buffalo Cauliflower Salad

  • 1 head Josie's Organics Cauliflower cut into florets
  • 2 Tbsp Olive Oil or Avocado Oil
  • 2 Tbsp Butter melted
  • 2 Tbsp Buffalo Sauce or hot sauce
  • 1 head Josie's Organics Romaine Lettuce chopped
  • 2 Carrots peeled into ribbons
  • 3 Josie's Organics Celery Stalks chopped
  • 1/2 Shallot thinly sliced
  • 1/2 cup Crumbled Blue Cheese

Buttermilk Ranch Dressing

  • 1/2 cup Buttermilk
  • 1/4 cup Mayonnaise
  • 1/2 cup Sour Cream
  • 1/2 tsp Garlic Powder
  • 3 Tbsp Chives minced
  • 2 tsp Lemon Juice
  • Salt + Pepper to taste

Instructions

  • Preheat oven to 450 degrees.
  • Toss cauliflower florets with oil and pinch of salt in a medium bowl. Spread on a rimmed baking sheet and roast the cauliflower until it begins to soften and brown on the bottom,
    about 15 minutes.

  • Combine hot sauce and melted butter in a small glass bowl. Add the roasted cauliflower and toss. Return the cauliflower to the baking sheet and roast until the sauce is thickened, about 5 more minutes

  • Chop lettuce + celery and thinly slice the shallot. Run vegetable peeler down length of carrots, shaving off long ribbons.

  • Combine all of the dressing ingredients in a medium bowl and whisk well. Taste
    and adjust seasoning if necessary. Chill until ready to serve by tossing salad in dressing and topping with blue cheese crumbles and Buffalo cauliflower.

Notes

The dressing will keep well in the refrigerator for 3-4 days. The dressing will thicken up in consistency as it chills in the refrigerator.

Balsamic Pork Chops and Peaches

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I picked up some beautiful bone-in Pork Chops at Avon Prime Meats, a local butcher here in Connecticut. Working with quality ingredients really does return spectacular results! I seared these chops up in a skillet to lock in the flavor and served them with a light balsamic sauce and ripe summer peaches with fresh basil. Some of my favorite summer flavors are coming out in this dish, but I wanted to also have something soft and light to mellow out the flavors here. Mexican Queso Fresco, made with pure cow’s milk, paired nicely here topped with crushed red pepper flakes and a drizzle of high quality olive oil. The texture and flavor of Queso Fresco is mild, firm, and crumbly- similar to Feta cheese, but less salty. Pork Chops sometimes get a bad wrap because they can dry out easily. Have no fear, there are no dry pork chops here – this dish is packed with juicy flavor and has a nice balance of sweetness from the balsamic glaze and peaches!

Print Recipe

Balsamic Peach Pork Chops

Beautiful bone-in Pork Chops served with a light balsamic sauce and ripe summer peaches with fresh basil.
Prep Time5 mins
Cook Time24 mins
Course: Main Course
Cuisine: American
Keyword: Peach, Pork Chop
Servings: 4 people

Ingredients

  • 2 Pork Chops bone-in
  • Salt + Pepper to taste
  • 2 Tbsp Olive Oil
  • 1/2 cup Balsamic Vinegar
  • 2 Tbsp Honey
  • 2 Peaches sliced
  • 6 oz Queso Fresco or Feta
  • 1/2 cup Fresh Basil
  • Crushed Red Pepper Flakes

Instructions

  • Heat a large skillet over medium high heat. Add a generous amount of salt and pepper to both sides of the pork chops. Add the olive oil to the skillet, when the oil shimmers, add the pork and sear on both sides for about 3-4 minutes. Reduce the heat to medium and continue cooking for about 8 minutes, or until the pork chops are cooked through. 
  • In a small bowl, whisk together the balsamic vinegar and honey. During the last few minutes of cooking, pour the balsamic sauce over the pork chops. Remove the skillet from the heat and add the sliced peaches into the skillet.
  • Preheat the oven broiler to high and transfer the skillet to the oven on the middle rack and broil for 4-5 minutes or until the peaches are lightly charred.
  • Remove skillet from the oven and plate with quartered cheese, fresh basil, and chili flakes.
  • Serve the pork with the peaches and balsamic sauce from the pan and add thin sliced ribbons of basil for extra flavor.

Grilled Chicken Skewers and Pineapple Rounds

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It’s officially summer time!! Fire up the grill and give me all the the wooden skewers because dinner tonight is being served on sticks!! Meat on a stick, with the best seasonings you can find at Spiceology. Veggies on a stick and pineapple rounds… they are all going on the grill for a dinner or happy hour snack that’s ready in less than 30 minutes!! I even jumped on TV to show you how to do it! Check out all the fun I had during my Better Connecticut segment here!

Print Recipe

Grilled Chicken Skewers + Grilled Pineapple Rounds

Chicken thigh skewers on the grill. Loaded with flavor and easy to eat off a stick. Kid friendly and party friendly!!
Prep Time10 mins
Cook Time15 mins
Resting5 mins
Total Time25 mins
Course: Appetizer, dinner, lunch
Cuisine: American
Keyword: Chicken, skewers
Servings: 4
Author: Sarah Ricci

Ingredients

  • 6 Boneless Chicken Thighs
  • 1/4 cup Pineapple Juice
  • 1/2 Lime fresh squeezed juice
  • 2 Tbsp Avocado Oil or Canola Oil
  • 1/2 cup Spiceology Chile Lime Spice or favorite grilling spice blend
  • Scallions chopped, garnish
  • 1 Pineapple cut 1/4" slices

Instructions

  • Soak 12 wooden skewers in water for about 3 hours.
  • Preheat grill to high.
  • Skewer each boneless chicken thigh with 2 skewers so they lay flat.
  • Whisk together the pineapple juice, lime juice, oil, and chile lime spice blend. Brush on marinade to each side of the skewered chicken!
  • Place thighs on heated grill, cover, and cook until each side becomes golden brown and slightly charred, about 4-5 minutes per side. Do the same to the pineapple slices.
  • Remove from grill and let rest for 5 minutes. With a sharp knife, cut the thighs down the center giving you 2 skewers per thigh. Garnish with scallions and grilled pineapple.

Notes

Find our favorite spices here.
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