It has been a while since I have made salmon, so today I wanted to make sure I made a recipe that was special and unique. This glazed bourbon orange salmon turned out to be even more delicious than I thought it would. My family really enjoyed every bite of it.

The orange bourbon sauce is what makes this recipe top notch. It is a sauce that you can use with any type of protein, such as tuna, sea bass, sword fish or chicken. All would work wonderfully.

Brown rice and broccoli were the perfect choice to serve with the salmon. The sauce soaks into the rice, giving it the same flavor. All in all, the perfect combination.

One of the great things about this recipe is that you can make the orange bourbon sauce in advance and store in the refrigerator. You can even store the sauce in the freezer. Then, the only thing you have to do is cook the salmon for 2-3 minutes on each side and glaze it with the sauce for a last minute meal. It is the perfect quick and healthy dinner for the family.

For the sauce, in order to get the intense, natural orange flavor I used Florida’s Natural^® Brand Orange Juice, which is made from 100 percent real Florida oranges—no artificial flavors or ingredients. Florida’s Natural is exclusively Florida-grown and American-made, grown by five generations of Florida families.

If you are looking for an easy, tasty and different take to your salmon recipes, I encourage you to try this glazed bourbon orange salmon. From start to finish, it will take just about 15 minutes. If you prepare the bourbon orange sauce in advance it will take just about 10 minutes. A win-win for those with busy schedules who are always on the go.

If you try this recipe, let me know. I am sure you will not be disappointed.

Enjoy!

Glazed bourbon orange salmon

Miryam's original recipe

Yield: 6 servings

Total Time: 20 minutes

Ingredients:

• 3 tbsp olive oil
• 6 fresh salmon fillets
• Pinch Celtic salt
• Ground pepper to taste

Bourbon Orange Sauce

• 1 cup Florida's Natural orange juice
• 1/4 cup honey
• 3 tbsp maple bourbon, or 2 tbsp bourbon 1 tbsp maple syrup
• 1 tsp arrowroot powder, or cornstarch

Directions:

In a small sauce pan, add the sauce ingredients and combine. Cook over medium to low heat for about 3 minutes, or until thickened. Set aside.

With a paper towel dry-pad the salmon fillets. Sprinkle Celtic salt and ground pepper over the salmon.

In a large cast iron skillet, over medium to high heat, add the olive oil. When the oil is shimmering, add the salmon fillets, skin side down. Cook for 2-3 minutes. Turn the salmon over and after 1 minute, add the orange sauce.

Let the sauce reduce further, cooking the salmon for 1 more minute. Remove from heat and serve the salmon over brown rice or quinoa and fresh veggies, drizzling the sauce from the pan over the salmon and rice.

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I am really glad that this Pumpkin Bourbon Spiced Bundt Cake turned out perfect. I was a bit afraid that it wouldn’t turn out since I was experimenting with the whole wheat pastry flour for the batter.

I’m excited to report that this Pumpkin Bourbon Spiced Bundt Cake turned out perfectly! I was even able to reduce the sugar content by using Truvia® Brown Sugar Blend, which has 75% fewer calories than regular brown sugar since ½ cup of this blend has 210 calories and provides the same sweetness as one cup of brown sugar that has 830 calories. This blend of stevia sweetener and brown sugar is a great alternative to regular brown sugar because it bakes and browns just like brown sugar in cookies and cakes, so I suggest you give it a go.

The Bourbon in this Bundt Cake is absolutely sensational. It gives the cake a distinct flavor that I think you will like. I know some people are against using alcohol in their desserts so you can omit it if you like. I just think it is way better with it!

This Pumpkin Bourbon spiced bundt cake was the best dessert idea I have had for this Thanksgiving menu. The intense flavor combo was superb and the fact that it also serves a large crowd makes me happy since I won’t have to be baking several desserts for my family to make sure each gets a piece. This cake was exactly what I needed.

Anyways, I hope that everyone has a safe, enjoyable and fun Thanksgiving this year. If you are looking for a simple and easy dessert to bring to your party gathering look no further. This Pumpkin Bourbon Spiced Bundt Cake will be the perfect recipe to satisfy your friends and family.

Enjoy!

Pumpkin Bourbon spiced bundt cake

Miryam's original recipe

Yield: 12 servings

Total Time: 1h 45 minutes

Ingredients:

• 1 cup Truvia® Brown Sugar Blend.
• 1 cup coconut oil, melted
• 4 eggs
• 15 oz can pumpkin purée
• 1/4 cup maple bourbon, optional
• 1/4 cup almond milk
• 3 cups whole wheat pastry flour
• 2 tsp aluminum free baking powder
• 1/2tsp aluminum free baking soda
• 2 tsp ground cinnamon
• 1 tsp ground cloves
• 1 tsp ground allspice
• 1 tsp ground nutmeg
• 1/2 tsp celtic salt

Directions:

Preheat your oven to 350°F. Coat a 12-cup bundt pan with oil and flour and tap out any excess flour.

Place the sugar and oil in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed until the sugar is incorporated. Scrape down the sides of the bowl with a rubber spatula. Add the eggs to the sugar mixture. Combine for a minute or so. Add the pumpkin, milk and bourbon, beat until just combined.

Add flour, spices, salt, baking soda and baking powder to the mixture. Turn the mixer to low speed and beat until  incorporated. Pour the batter into the prepared pan and bake until a cake tester or toothpick inserted into the center of the cake comes out clean, about 1 hour and 10 minutes.

Remove the pan to a cooling wire rack and let cool for at least 30 minutes. Turn the cake out onto the wire rack and cool completely. Serve as desired.

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I love making easy desserts that can be put together in a flash. This peach crumble pretty much is one of them. I think it takes longer to chopped the peaches more than anything.

I never peel fruit when making desserts of this nature. I like to have all the nutrients the fruit has to offer when making crisps, crumbles and pies.

Another great thing about this dessert is that you can use any type fruit of your choice. I also have made it with blueberries, however, I think from now on, every time I make something like this I will for sure use bourbon with it.

You can  serve this maple bourbon peach crumble – Gluten free and vegan with some ice cream for an extra treat. Either way will be good. I just hope you get to make it.

I am going to be making this dessert with other fruit in season. I think the fruit mixture would be a great mixture for a pie as well. I haven’t make pie in for ever so I might try this bourbon thing using apples. I think that would be superb.

Anyways, I hope you get to make this maple bourbon peach crumble – Gluten free and vegan. My husband actually told me not to post the recipe because it was too good to share and should keep it a secret. I just like to share my recipes and let people enjoy them too.

Until my next one,

Enjoy!

Maple bourbon peach crumble - Gluten free and vegan

Miryam's original recipe

Yield: 8 servings

Total Time: 45 minutes

Ingredients:

• 2 lbs fresh peaches
• 2 cups almond flour
• 1 cup rolled oats, gluten free
• 3 tsp arrowroot powder
• 1/2 cup unsweetened shredded coconut
• 1/2 cup coconut oil, melted
• 3/4 cup maple syrup
• 1/3 cup bourbon, gluten free
• 1/4 cup pistachios, chopped, optional

 

Directions:

Preheat your oven to 350F. In a small mixing bowl place the peaches, arrowroot powder, bourbon and 1/4 cup of maple syrup. Combine. Divide the peaches between the 4 6.5 inch cast iron pans. Set aside.

In a large mixing bowl, mix the rest of the ingredients, except pistachios, until you obtain a cohesive mixture. Spread this mixture evenly over the peaches.

Bake for 30-40 minutes or until the top starts to brown. Top with the chopped pistachios. Serve warm or as desired, we did with some extra ice cream.

The post Maple bourbon peach crumble – Gluten free and vegan appeared first on Eat Good 4 Life.

Bourbon is probably the one and only whiskey we keep in the house since it is one of my husband’s favorite drinks, however, given the strength, I can’t find myself to drink it at all. But I love the aroma it has, so I thought: why not make a cocktail using it? I figured, if diluted a bit, it won’t taste as strong and I will be able to drink it, as well.

This rosemary bourbon sour turned out superb! I think it is one of my favorite cocktails I have made to date. I love lemons, as well as the touch of sweet that Truvia Nectar gave the drink, without the extra calories.

We all know how high in calories cocktails can be. If you are concerned with your calorie intake and sugar content, Truvia Nectar is the perfect sweetener. Blended with stevia leaf extract and honey, it has 50% fewer calories per serving than sugar and was the perfect fit for this rosemary bourbon sour.

I made a simple syrup to mix with the bourbon out of just lemon, Truvia Nectar and rosemary, and it was superb. The taste was insane. This simple syrup could also be used to mix with any other alcoholic or non-alcoholic beverages as you see fit.

I am even thinking of using this mixture to make some rosemary infused vegan popsicles. It is just so good!

If you want to get creative and have more time on your hands when making this rosemary bourbon sour, you could even freeze the simple syrup and then make a rosemary bourbon sour slushy instead. Since the weather is getting warmer, a slushy version of this cocktail would be another great option for the hot days ahead.

I am having a gathering for Memorial Day weekend. My guests would love to get their hands on this drink, so I am preparing it for the special day. I will probably quadruple the recipe and make it in batches to ensure that there’s plenty to go around. I know they are going to love it.

I hope you get a chance to make this rosemary bourbon sour. The rosemary gives this drink a unique, exquisite flavor, which I hope you appreciate as much as we did.

Enjoy!

This is a sponsored post written by me on behalf of Truvia. The opinions and text are all mine. The end!

Rosemary bourbon sour

Miryam's original recipe

Yield: 4 servings

Total Time: 10 minutes

Ingredients:

• 3-5 sprigs of Rosemary, Large
• 1/4 cup Truvia Nectar
• 1 cup fresh lemon juice, 1 lbs lemons
• 1/2 cup water

For the Cocktail (per cocktail):

• 1 1/2-2 ounces Bourbon (6 oz)
• 2 ounces rosemary simple syrup (8 oz)
• Ice Cubes
• Sprigs of rosemary and sliced lemon, optional

Directions:

To obtain the lemon juice, with a lemon squeezer, squeeze the juice out of the lemons and place in a bowl. Add the Truvia Nectar and water and mix with a whisk.

Place rosemary on cutting board and gently hit sprigs with back of knife to release their flavor and aroma. Transfer rosemary to small sauce pot stir in lemon mixture. Cook over medium heat 4 to 6 minutes or rosemary starts to infuse the syrup. Remove from the heat and let stand 10 minutes.

Transfer to jar or container and refrigerate until completely cool. Makes about 1 1/2 cup syrup.

In cocktail shaker, combine bourbon, rosemary lemon simple syrup and ice (amounts just per cocktail). Shake well.

Serve over additional ice, garnished with rosemary sprig and lemons slices if desired.

The post Rosemary bourbon sour appeared first on Eat Good 4 Life.

This gluten free bourbon banana bread was really light. I love using bourbon for certain desserts so for this banana bread I thought of adding some. I only added 3 tablespoons of it so it would have just a subtle taste of it, but all in all, there is no strong flavor of bourbon. If you would like to omit all together you can do so.

I have thought of adding walnuts or chocolate chips but since this was the first time making it I just wanted to keep it plain with the banana and bourbon flavor.

Next time I make this I am going to make it in cake form and also add some kind of bourbon cheesecake frosting to it. Like I said, I wouldn’t dare drink bourbon by itself but I would sure added to desserts. The flavor that comes from it is just awesome.

To sweetened the banana bread I used Truvia brown sugar blend. Once again, this is for my diabetic friends that are watching their carbohydrates especially when it comes to bake goods.

Each serving of this gluten free bourbon banana bread contains about 24 grams of carbohydrates, 1 1/2 carbohydrate exchange, so no bad especially because this entire loaf serves 6 people so the slices are quite generous.

I would also like to share with you a project Truvia has been working on in Bolivia for the past 3 years.

On World Food Day 2012, the Truvia® brand joined with the World Food Programme to launch its Sharing a Sweet Future campaign. Now in its third year, nearly $1 million in contributions from the Truvia brand has been used to help develop sustainable communities in Bolivia, a region of critical need with one of the highest rates of nutritional deficiencies in South America.

These are the results of Truvia’s 3-year partnership with the WFP. Great work that benefits children and teachers in Bolivia. I love when companies give back…Way to go Truvia!

Anyhow, I leave you with this amazing gluten free bourbon banana bread that I hope you get to make soon. This bread only lasted about a day in my house. I think next time I will double the batch as well.

Enjoy!

Gluten free bourbon banana bread

Miryam's original recipe

Yield: 6 servings

Total Time: 1 hour

Ingredients:

• 3 ripe bananas, mashed
• 3 eggs
• 1/4 cup coconut oil, melted
• 1/4 cup Truvia brown sugar blend or maple syrup
• 2 tsp vanilla extract
• 3 tbps bourbon, omit for a GF version
• 1/2 cup coconut flour
• 1 cup almond flour
• 1 tsp aluminum free baking soda
• 1/4 cup milk of choice

Directions:

Preheat oven to 350F. Line the bottom of a loaf baking pan 9x5 inch with unbleached parchment paper. Grease the sides and set aside.

In a stand mixer add the bananas, sugar, and eggs. Combine until you obtain a homogenous mixture. Add the vanilla extract, bourbon, milk and coconut oil. Combine. Add the coconut, almond flour and baking soda and mix until it is combine. Don't over mix.

Pour the batter in the prepared baking pan and bake for 50-55 minutes. Let the cake cool on a wire rack, unmold and serve as desired.

NOTE: You can omit the bourbon in this recipe if you like!

The post Gluten free bourbon banana bread appeared first on Eat Good 4 Life.

While this dessert is by no means healthy, I must warn you, it is to die for so worth every bite really!. If for the most part your lifestyle is healthy, you shouldn’t feel guilty indulging once in a while. If I didn’t I would probably go insane.

What I always do is create my own versions of everything, especially when it comes to desserts, that way I can control the ingredients and make things a bit healthier…that to me is priceless.

To be honest, I have never been a bread pudding fan, but after trying it at this restaurant in Tennessee my opinion of it suddenly changed.

While I didn’t use any heavy cream or butter in my version, the result was just superb. I think the bourbon is what made the difference. Either way, I know I am going to be making this apple bourbon bread pudding for time to come.

When I  cooked the apples I didn’t bother to peel them. You can do if you like but there is no need, more fiber for you otherwise!

If you like bread pudding I think you are going to love this version. If you don’t want to use the bourbon you can use apple juice. I think that would work too.

Anyhow, I leave you with this apple bourbon bread pudding that I hope you like. Be warned, it is very addictive.

Enjoy!

Apple bourbon bread pudding

Miryam's original recipe

Yield: 16-20 servings

Total Time: 1 hour 30 minutes

Ingredients:

• 1 1/2 loaf challah bread cut into 1 1/2 inch slices (or brioche)
• 5 eggs
• 24 oz evaporated milk
• 1 cup whole milk
• 1/2 cup maple syrup
• 3 tsp vanilla extract
• 1/3 cup bourbon
• 1/2 cup raisins
• 5-6 organic apples, chopped
• 1 tbs coconut oil
• 1 tbs coconut sugar
• 1 tsp cinnamon

Directions:

In a small bowl, soak the raisins in the bourbon for 15 minutes or until they become soft and plump.

In the meantime, in a cast iron skillet, or any other skillet of your choice, place the coconut oil and apples, stirring occasionally. Cook them until they are translucent and almost soft. Add the sugar, and cinnamon and cook for another 2 minutes or so.

Drain the raisins, reserving the bourbon, and add them to the apple mixture. Set aside.

In mixing bowl add the eggs, evaporated milk, whole milk, vanilla, reserved bourbon, maple syrup and combine with a wire whisk.

In a 9x13 rectangular baking dish add a layer of the challah bread followed by the apple mixture. Pour 1/3 of the egg mixture over and add another layer of the challah bread. Pour the rest of the egg mixture over the bread and let it sit for 30-45 minutes until all the liquid has been absorbed.

Preheat your oven to 325 degrees Fahrenheit. Bake the bread pudding for 50-60 minutes or until the top is lightly browned. Let it rest to cool and serve as desired.

Keep bread pudding refrigerated. Before serving warm it up slightly in your microwave. Serve it with ice cream or however you prefer.

NOTE: This makes quite a big batch of bread pudding but you can half the recipe if you like and just have one layer of bread for this recipe.

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