American Kobe Wagyu Dry-Aged Beef


Get ready to celebrate a great weekend, with 15% off all dry-aged beef. A golden opportunity for devotees of dry-aged or anyone new to the intoxicating flavor of this special beef. Now is the time to introduce your taste buds to something new and save …. DRY-AGED BEEF.






Snake River Farms Dry-Aged Beef represents a higher echelon for our American Wagyu and USDA Prime Steaks.
To Achieve these extraordinary results, they utilize a proprietary system that controls and measure each step of the Dry Aging process.
Lighting, airflow, humidity, temperature, and cleanliness are carefully controlled to create an environment that produces the purest essence of beef.
The outcome is a rich, full-Flavored steak that provides a unique pure eating experience.


Dry-aged ribeye evokes images of the dining room of a classic steakhouse. Turn your dining room into the best steakhouse in town with this deeply marbled rib steak that has been skillfully dry-aged for 45 or more days. The 32-ounce steak is cut thick with the bone still in place to please the most discriminating steak lover at your table. Each one of the rib steaks is hand-cut to a thickness of at least two inches.


This dry-aged ribeye steak is a classic. Cut to 2 inches, this hefty steak is deeply marbled and dry-aged for a minimum of 45 days.

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blueberry pancake

Brand new Year’s Essential Recipes: Protein Blueberry Pancakes

Breakfast is the most important meal of the day, so it only makes sense that we provide you with all the deliciousness of a high protein Blueberry Pancake. This modified morning staple has added protein to start your day off right. People say the hardest part of sticking to a New Year’s goal is the sacrifices they have to make in their diet. Not today! You get you some blueberry pancakes and stick to your goals at the same time!



Yields: 2 Servings  | Serving Size:  2 Pancakes

Calories: 158  | Protein: 17g  | Fat: 3g | Net Carb: 11g

Fiber: 8 g | 

Prep Time  5 min  | Cook Time:  8 min | Total Time: 13 min




½ scoop

¼ cup water

3 tablespoons blueberries

1 ½ tablespoons zero-calorie sweetener

1 tablespoon oat flour

1 tablespoon unsweetened apple sauce


  1. In a mini blender, blend the Quest Protein Bar into a fine powder.
  2. In a medium bowl, whisk together Quest Protein Bar powder, Quest Protein Powder, water, oat flour, applesauce and blueberries.
  3. Spray a griddle with cooking spray and heat to 300°F, or spray a large nonstick sauté pan with cooking spray and heat over low-medium heat.
  4. Scoop 1 tablespoon of batter per pancake onto griddle.
  5. Cook pancakes 1 to 2 minutes each side, or until golden brown.
  6. Stack ’em up and enjoy!

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Pomegranate Extract: The Other Awesome Ingredient within Beachbody Performance Recover

It’s always a little rankling whenever someone refers to Beachbody Performance Recuperate as “ just” a protein powder. Yes, the timed-release designer whey, pea, and casein blend in Beachbody Recover provide you with 20 grams associated with high-quality protein post-exercise to help swiftness muscle recovery and support muscle mass growth, but that’s just half the story.

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Cashew and Apricot Crumble

Apricot season is coming and what much better time of the year than now to get this Almond and Apricot Crumble.


For the topping:

  • 1/2 cup all-purpose flour
  • 1 cup rolled oats
  • 1⁄2 cup brown sugar
  • 1⁄4 tsp. salt
  • 1 tsp. ground ginger
  • 1⁄2 tsp. ground cinnamon
  • 8 Tbs. cold unsalted butter, cut into 6
  • 1 cup sliced almonds

For the filling:

  • 3/4 cup granulated sugar
  • 2 Tbs. quick-cooking tapioca or cornstarch
  • 1 tsp. peeled and grated ginger
  • Salt
  • 2 1/2 lb. apricots,  diced

Preheat to 350°F. Grease a 12-inch oval or 9-by-13-inch rectangular baking dish.

Making the topping, in a bowl, stir together the flour, oats, brown sugar, salt, ground ginger and cinnamon. Using a pastry blender or 2 knives, quickly cut the butter into the flour mixture until it is crumbly. Add the almonds and toss to mix. Cover and refrigerate while you continue.

To make the filling, in a small bowl, stir together the granulated sugar, tapioca, fresh ginger and salt. Place the apricots in a large bowl, sprinkle with the sugar mixture and toss to distribute. Spread the apricot mixture in the prepared baking dish. Sprinkle the topping evenly over the apricots.

Bake until the topping is crisp and golden brown and the apricot filling bubbles, about 50 minutes. Serve warm.


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Asparagus Quiche in a Crust

Commemorate spring with this delicious asparagus quiche with a gluten free sweet spud crust. This easy quiche is constructed of 7 ingredients and is perfect for brunch, Easter or any springtime gathering!


  • 1 tube (8 ounces) refrigerated crescent rolls
  • 2 teaspoons prepared mustard
  • 1-1/2 pounds fresh asparagus, trimmed and cut into 1/2-inch pieces
  • 1 medium onion, chopped
  • 1/2 cup sliced fresh mushrooms
  • 1/4 cup butter, cubed
  • 2 large eggs, lightly beaten
  • 2 cups shredded part-skim mozzarella cheese
  • 1/4 cup minced fresh parsley
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon each dried basil, oregano and rubbed sage

The Steps

  • Separate crescent dough into eight triangles; place in an ungreased 9-in. pie plate with points toward the center. Press onto the bottom and up the sides to form a crust; seal perforations. Spread with mustard; set aside.
  • In a large skillet, saute the asparagus, onion and mushrooms in butter until asparagus is crisp-tender. In a large bowl, combine the remaining ingredients; stir in asparagus mixture. Pour into crust.
  • Bake at 375° for 25-30 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.
Nutrition Facts

1 piece: 272 calories, 18g fat (8g saturated fat), 84mg cholesterol, 580mg sodium, 16g carbohydrate (5g sugars, 1g fiber), 12g protein.

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three or more Tips For Reading The Bible Within 2019

We received a copy of this guide from Crossway to review. All views are my own.   The Holy Bible is an epic story that lets us know how God made the world plus why we are here. He lets us know that his son Jesus passed away on the cross for our sins plus was raised from the dead.
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dark chocolate truffles

Ricks Dark chocolate Hazelnuts Truffles

Consume, Pray, Love – a tale where a lonely Liz Gilbert left her seemingly exhausting presence behind and perhaps set out on a new adventure. But after you visit these treats you might just change your perception.   In less than one hour from the neighboring city kitchen, you can have a chocolate explosion.

Presenting Rick's – Dark Chocolate Hazelnuts Truffles



  • 16 ounces (450g) semi-sweet or milk chocolate, coarsely chopped and divided*Chocolate
  • 1/2 cup (120ml) heavy cream
  • 1/3 cup (100g) Nutella
  • 2 Tablespoons (30g) unsalted butter
  • 3/4 cup (90g) toasted and finely chopped hazelnuts, divided


Place 8 ounces of semi-sweet chocolate in a large kitchen bowl.
Microwave stirring after each, for a total of 60 seconds. Stir until completely melted. Set aside.

Pour cream into a small saucepan over medium heat. Whisking occasionally, heat until it just begins to boil. Remove from the heat, then slowly pour over the chocolate. Gently begin stirring with a wooden spoon in one direction. Do not forcefully stir, always be gentle! Once the chocolate and cream are smooth, stir in the Nutella and butter until combined and smooth, then stir in 1/2 cup of the hazelnuts. Cover with plastic wrap pressed on the top of the mixture then allow to sit at room temperature for 15-30 minutes. Then place in the refrigerator for about 4 hours.

Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
Remove mixture from the refrigerator. Measure 1 teaspoon, roll mixture in your hands into a ball as best as you can, then place on the baking sheet. The mixture will be a little sticky. Coat your palms with a little cocoa powder, which I find helps you handle the mixture. Repeat rolling the rest of the mixture. (A rolling tip: If you can’t roll into perfect balls, do the best you can and place on the baking sheet. The air will help “dry out” the truffles. After 15 minutes, you’ll be able to roll them into neater balls.)

Chocolate sweets with cocoaCoat in chocolate: You can melt the remaining 8 ounces of chocolate in a double boiler or the microwave. (Alternatively, you can temper the chocolate.) If using the microwave: place the chocolate in a medium heat-proof bowl. I like to use a liquid measuring cup. Its depth makes it easier for dipping. Melt in 15-second increments in the microwave, stirring after each increment until completely melted and smooth.

Dip each truffle completely into the chocolate using the spiral dipping tool or a fork. When lifting the ball out of the chocolate, remember to tap the dipping tool gently on the side of the bowl to allow excess chocolate to drip off. Place balls back onto the baking sheet after you dip each one. Drizzle with any leftover chocolate. Sprinkle with remaining hazelnuts. Refrigerate for 30 minutes or until chocolate has completely set before serving.

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Indian-Inspired Summertime Dip Recipes

I recently picked up some chilies that were on sale, and they looked absolutely amazing. Chilies go great as a sweet balance to spicy foods, and they are usually found in mild/sweet salsas or guacamoles. I definitely recommend picking up chilies for your next taco night. The sweet chilies sugar balances and can even highlight the hotter flavors. Transforming the average nick and dip combo featured in the standard grill-outs into the superstars of those summer soirees. Similar to tomato salsa, ranch dip, or dissolved cheese used to elevate foods taste, chutneys are the flavor-saver of Native Indian cuisine. Ranging…
The post-Indian-Inspired Summertime Dip Recipes.

Ingredients (makes about 3.5 cups)
5 large red chilies, diced
Approx. ¼ of purple onion, diced
1 large red pepper, diced
½ lemon
1 tsp. lemon zest (approx. ½ lemon)
½ cup strawberries diced
¼ cup fresh parsley, chopped
½ tsp. salt

1. Warm the oil in a pan and when it is hot place the two dried red chilies into the oil. You want to fry them until they turn black, which will take a few minutes.  you will remember that frying the dried chilies will make you cough. My mother-in-law assures me that it helps those with nasal congestion, so if you have any issues in this area get involved in this part of the recipe as it is sure to help your ailment!

2. When the dried red chilies have blackened add the remaining ingredients and stir. The tomatoes will release juice as they warm in the pan. Squash the tomatoes with the back of a fork so that they become limp. Taste the chutney and add extra sugar if required.

3. Leave to simmer for 5 minutes, or until the tomatoes have completely softened and then transfer into a bowl to cool. Serve at room temperature.

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Serves 4


1 pound firm tofu, drained (1 package)

¼ cup vegetable oil

2 tomatoes, finely chopped

½ small onion, finely chopped

½ bell pepper, finely chopped

1 garlic clove, finely chopped

1 canned chipotle en adobo, finely chopped

½ teaspoon ground cumin

Prep and Cook

Cut tofu slab into small cubes and pat dry.Heat oil in a large skillet (non-stick works especially well here) over medium-high heat. Add tofu and toss to coat. Fry tofu until it's golden brown and crispy on one side, about 5 minutes. Toss and continue to cook until the tofu is crisped and browned on all sides, another 5 or so minutes.Using a slotted spoon, remove tofu and transfer to a paper towel–lined plate and season with salt.In that same skillet, add tomatoes, onion, bell pepper, and garlic. Season with salt and cook, stirring occasionally until the vegetables are softened, about 5 minutes. Add the chipotle and cumin and toss to coat. Cook until the vegetables are totally softened and most of the liquid has evaporated, 5 to 8 minutes.

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