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How To Blanch Veggies [Video]

How To Blanch Veggies [Video]

Jillian Tedesco

A food, usually a vegetable, is scalded in boiling water, removed after a brief, timed interval, and finally shocked--plunged into iced water or placed under cold running water to halt the cooking process. When you shock, it stops the cooking immediately, cools the veg down and keeps bright green color. If you don't shock, your veggies will continue to cook and will be more likely to be mushy when you reheat them and/or turn that army green color. 

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How To Make Your Own Garlic & Herb Marinade For Chicken, Steak, Fish, Veggies [Video]

How To Make Your Own Garlic & Herb Marinade For Chicken, Steak, Fish, Veggies [Video]

Jillian Tedesco

Watch this quick video and learn how to make a fresh garlic and herb marinade at home for chicken, steak, fish, or even veggies!  Why do we marinate? Anytime you marinate a protein before cooking you get so much more flavor than without the marinade. 

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Simple Oil & Vinaigrette Salad Dressing Recipe [Video]

Simple Oil & Vinaigrette Salad Dressing Recipe [Video]

Jillian Tedesco

This dressing will last for a couple weeks in the fridge and is super convenient to have on hand. It's great when you're entertaining guests or just for yourself, especially if you love having a fresh salad with dinner.

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No-Bake Homemade Chewy Protein Granola Bar Recipe [Video]

No-Bake Homemade Chewy Protein Granola Bar Recipe [Video]

Jillian Tedesco

These no-bake protein granola bars are perfect for busy adults and kids. Grab one for breakfast when you’re walking out the door or keep one wrapped in your bag so you’re always prepared with a healthy snack.

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