Recipes, Reviews

 

V-Blade Picture.JPG

As an aspiring cook, I love…no, obsess over all things kitchen-gadget related. After seeing a demonstration of a vegetable slicer, I decided it was going on my wish list. The Deluxe Cook V-Blade Vegetable Slicer is everything an at-home chef needs with several options for all your cooking needs.

I decided to test the V-Blade while creating a simple side dish for an easy Sunday dinner. The V-Blade was easy to assemble and use right out of the box, though i do recommend washing it!

It comes with four cutting plates that cut the following:

1.5mm Julienne

3.5mm Julienne

1.5mm slices

3.5mm slices (as seen in my video review)

My one complaint is that the slicer does NOT include a detailed manual on how to assemble, use, and clean. The majority of the directions are located directly on the box. It only took me about 5 minutes to master the art of using the vegetable slicer. By the way, the box warns only to use the slicer on vegetables and fruits. I was hoping to slice some cheese, but I did not attempt after reading the directions.

I had no trouble slicing the zucchini and squash, but my tomato was slightly too big for the hand guard making it more difficult for slicing. I would think that Roma tomatoes would slice perfectly!

If you’d like to see the Deluxe Cook V-Blade in action, checkout my video review below. Also, keep reading for the scrumptious recipe!

 

Zucchini, Squash, & Tomato Dish

1 Squash

1 Zucchini

1 Large Tomato

1/4 pound of fresh Mozzarella

2 Tablespoons of Italian Seasoning

4 Tablespoons of Olive oil or Avocado oil

  1. Using the Deluxe Cook V-Blade, slice the squash, zucchini, and tomato into 3.5mm slices.
  2. Arrange the slice in a glass baking dish, alternating between the three veggies.
  3. Between each group of squash, zucchini, and tomato, include a slice of fresh Mozzarella.
  4. Coat the vegetables and cheese with the olive or avocado oil.
  5. Sprinkle with the Italian seasoning.
  6. Bake at 350 degrees for about 20 minutes or until the veggies are tender.
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Doggie Delights, Recipes

maxs-cake
If you’re anything like me, my fur babies are like children to me. When I come home from a long day of work, they (Max & Beau) are happily awaiting my arrival with puppy kisses and the expectation of treats! When it comes to their special day, I treat them like I would a child’s birthday–presents and cake included!

My sweet Max’s birthday was the week before he had a tumor removed (more about that later), so I wanted to make it extra special! Unfortunately, my boy has some pretty terrible allergies, and I am slowly removing triggers from his diet. So for his cake, it had to be grain-free! The following is my take on a grain-free puppy cake! By the way, if you want a bite too, go for it! It’s 100% human-safe too!

Cake Ingredients
 
1 cup of natural peanut butter
3 eggs
2 small mashed bananas
1/2 cup of coconut or almond flour
1/4 cup of cottage cheese
1 teaspoon of baking soda
1-2 teaspoons of natural honey
Milkbone Treats
Candles
 
Icing Ingredients
 
1 package of cream cheese
1/2 cup of peanut butter
1 tablespoon of olive oil
 
Directions
 
1. Preheat the oven to 350 degrees
2. Butter or line a 9 x 13 baking pan
3. In a large bowl, mix all the cake ingredients
4. Bake for about 20 minutes
5. In a medium bowl, mix the cream cheese, oil, and peanut butter until smooth.
6. After the cake has cooled, cut it in half.
7. Spread the icing between both layers and around the cake until smooth.
8. Decorate with candles and Milkbone treats!
 
My lovely Beau is enjoying his brother’s cake!

 

Recipes

I found this recipe in one of my old magazines and decided to give it a twist! It is light and not overly sweet; it makes for a great summer dessert. Please try it and let me know. Also, be sure to share your favorite summer dessert recipe!

lemon-cookie-berry-cake


Total Time: 4 hours 45 minutes
Active Time: 45 minutes
Ingredients:
2 cups chopped fresh strawberries
3 cups mixed berries (I used blueberries & blackberries)
2 tablespoons granulated sugar
1 Lemon (For juice ONLY)
1 8-ounce package of cream cheese (room temperature)
1 cup of confectioners’ sugar
2 teaspoons vanilla extract
3 cups of cold heavy cream
1 package of lemon crème cookies (I used the Great Value brand)
Directions:
1. Toss 1 cup of strawberries & mixed berries with 1 tablespoon of granulated sugar & the juice of half a lemon; set aside to macerate (at least 30 minutes)
2. Puree 1 cup of mixed berries until smooth. (The remaining berries will be used for the topping)
3. Beat the cream cheese, confectioners’ sugar, vanilla, & juice of half a lemon in a large bowl until mixture becomes fluffy. Add the heavy cream and beat until peaks form. Take half of the whipped cream and mix with the pureed berries.
4. Cover a loaf pan in plastic wrap. Spread a thin layer of the plain whipped cream into the pan. (Refrigerate the remaining cream for the topping)
5. Place a single layer of the cookies on the bottom of the pan. (I split the cookies in half, but do whatever you would like) Spread a layer of the berry whipped cream, and then top with the macerated berries. Then proceed with another layer of cookies, cream, & berries. Finish with a layer of cookies. Cover and refrigerate for about 4 hours.
6. Toss the remaining berries with the lemon juice & sugar mixture. Allow them to soak while the cake chills.
7. Uncover the cake and flip in onto a plate. Top it with the remaining cream and macerated berries! & Enjoy!
It is great with a cup of lemonade or coffee!
XOXO
D