Real Estate Blog for Buyers and Sellers - Kristin Deveraux - Vox Re...

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Peanut Butter Banana Smoothie

Ingredients 1 frozen banana* ½ cup of milk, any kind you desire ½ cup of yogurt, you could leave this out if desired or swap it for an equal amount of frozen cauliflower 3 tablespoons of peanut butter, can also swap out for 2 tablespoons of peanut butter powder Instructions Combine all of the ingredients in a blender and blend until smoothie. If needed, add a little more liquid (even just water works okay) to get the blender going a bit more. 1 frozen banana*,½ cup of milk,½ cup of yogurt,3 tablespoons of peanut butter ENJOY!
Ahi Tuna Poke Cups

Ingredients Cooking Spray 3 Tbs. Vegetable Oil 12 Twin Dragon Wonton Wrappers For the Pickled Cucumbers: 1 Persian cucumber – ¼” dice ¼ C Rice Vinegar 1 tsp. sugar 2 Tbsp. hot water For the Wasabi Crema: 3 oz. sour cream 1-2 Tbs. prepared wasabi (to desired level of heat) For the Ahi Poke: 1 lb. sushi grade ahi tuna – diced into ½” pieces 1 scallion sliced thinly on a bias 2 Tbsp. soy sauce 1-1/2 Tbsp. sesame oil ½ Tbsp. siracha 1 avocado – 1/4” dice ½ tsp. each of toasted sesame seeds and black sesame seeds Instructions Preheat oven to 375 F. Spray muffin tin with cooking spray, use a paper towel to make sure bottom and sides of each cup are lightly coated. Brush vegetable oil on each wonton wrapper & gently place into the muffin tin, pushing corners out to the sides so they don’t close in while baking. Bake 8 mins. on top rack, keep an eye on them, remove when golden brown. Set aside to cool. Make the Pickled Cucumbers – dice a Persian cucumber into a small ¼” dice and in a small bowl combine ¼ cup rice vinegar, sugar and hot water, stir to dissolve. Add to the bowl of diced cucumbers, reserve in the fridge. Make the Wasabi Crema – combine sour cream and prepared wasabi in a small bowl, reserve in the fridge. Prepare Ahi Poke- add diced ahi tuna to a bowl with thinly sliced scallions, soy sauce, sesame oil, siracha and toasted and black sesame seeds. Stir to combine. Dice an avocado into a small dice and carefully fold into the ahi tuna mixture. Assemble the Ahi Tuna Poke Cups by spooning the ahi tuna and avocado mixture into the wonton cup, top with a few pickled cucumbers and a drizzle of the wasabi crema…serve!
Buffalo Meatball Pumpkins

Ingredients 2.5 pounds Daily Chef - Casa di Bertacchi meatballs about 75 38 pretzel rods or other pretzel sticks 1 bunch fresh parsley or cilantro Buffalo Sauce: ⅓ cup butter ½ cup buffalo sauce ¼ cup pumpkin puree 2 tablespoon ranch dressing Instructions Put the meatballs into the slow cooker, cover, and heat on high for 3–3 1/2 hours. Pour the buffalo sauce (recipe below) over the meatballs and stir to coat. To make the buffalo meatballs look like pumpkins, put them on a tray. Break the ends off of the pretzel rods and insert them into the meatballs. Cut a small hole in the top of each meatball before inserting the pretzel, if necessary. Finish them off with a green parsley leaf.
Graveyard Pudding Cookie Cups

Produce 6 Candy pumpkins Baking & Spices 5 1/8 oz Chocolate instant pudding mix 8 oz Cool whip Snacks 6 Milano double chocolate cookies 24 Oreo cookies Dairy 3 cups Milk Other Black Frosting or Black Edible Marker Googley Eyes Gummy Worms Instructions With black frosting (with a small frosting top) or with an edible marker, write RIP on each of the Milano cookies creating a tombstone. Set aside. In a stand mixer, whisk together pudding mix and milk together on medium speed for 2 minutes. Fold in cool whip until well blended. Crush Oreos until they are fine crumbs using a food processor. Sprinkle 3-4 TBSP of crumbs into the bottom of 6 clear 9 oz. clear plastic cups. Press a few googley eyes around the edges between the crumbs and the cup so it looks like they are peaking out. Spoon in a layer of pudding on evenly on top. Repeat the last three step one more time. End the layers by sprinkling more crumbs on top until they almost reach the lip of the cup. Firmly insert one cookie tombstone into the center of each pudding cup. Gently press in a candy pumpkin beside each tombstone. Embellish with gummy worms if desired.
SPICY SHRIMP AND CUCUMBER NOODLE BOWLS

INGREDIENTS Raw shrimp, peeled and deveined (could also be done with tofu) Poco Bites® Cocktail Cucumbers, sliced Fresh lime juice Fish sauce Rice vinegar Sugar Chili garlic sauce 2 cloves garlic, crushed Fresh ginger Toasted sesame oil Vegetable oil or olive oil Vermicelli rice noodles (cook according to package instructions) Fresh herbs: Thai basil, Mint and Cilantro Optional Toppings Shredded lettuce Bean sprouts Matchstick carrots Crushed peanuts To assemble shredded lettuce matchstick carrots bean sprouts crushed peanuts Fresh Thai basil Fresh cilantro, chopped Fresh mint, chopped Lime wedges INSTRUCTIONS In a small mixing bowl whisk together lime juice, fish sauce, rice vinegar, sugar, chili garlic sauce, garlic, ginger and sesame oil. In a separate bowl combine raw shrimp and 3-4 tbsp of the sauce. Marinate for 10-15 minutes while you prepare the noodles and vegetables. While the shrimp is marinating prepare vermicelli noodles according to package instructions. Drain and rinse with cold water then set aside. Then wash the vegetables, slice the cucumbers, shred the lettuce, cut the carrots and chop the herbs. Drizzle oil into a cast iron skillet and heat on high until shimmering. Shaking off any excess liquid, place the shrimp in the hot pan in a single layer. Cook undisturbed over high heat for 1-2 minutes per side until cooked through. Remove from the pan to a plate and set aside. Assemble by arranging lettuce, noodles, carrots and bean sprouts in a shallow bowl. Then top with seared shrimp, cucumber slices and chopped herbs. Drizzle with the remaining sauce and sprinkle with crushed peanuts if desired. Enjoy!
Ground Pork Taco Bowls

Ingredients: 1 Lb. Ground Pork 1 Tbsp. Avocado Oil (or another flavorless oil) 1/2 Cup Finely Diced Onion 2 Finely Minced Garlic Cloves (can use 1/4 Tsp. garlic powder instead) 1 Tbsp. Chili Powder 1 Tsp. Cumin Powder 1 Tsp. Paprika 1 Tsp. Salt 1/2 Tsp. Black Pepper 1/4 Tsp. Cayenne Pepper (optional if you want to reduce spiciness) 1, 15 Oz. Can of Black Beans (drained and rinsed) 2 Cups Cooked Rice 1/4 Cup Water Note: You can sub pinto beans for black beans, brown rice for white rice etc based upon what you have in your pantry! Optional Toppings: Avocado Cilantro Salsa Tomatoes Red Onion Jalapeños Lime Wedges Directions: Heat a skillet over medium high heat and add oil. Add pork into the skillet and begin to brown about 3-5 minutes. Season with salt and pepper. Add in onion and garlic at this time and continue to cook for another 3-5 minutes until onions begin to soften. Add in chili powder, cumin, paprika, and cayenne and stir to combine spices with the meat and cook for another 2 minutes to cook spices. Add 1/4 Cup of water at this time and mix to combine. Place lid on the skillet and let cook for another 10-15 minutes until flavors have combined and pork is cooked through. When the pork is cooked through, layer rice and beans in the bottom of bowls and then add some of the taco pork meat on top. Top the bowls with desired toppings and serve immediately.
Vegan One Pot Mushroom Tetrazzini

VEGAN ONE POT MUSHROOM TETRAZZINI My vegan attempt on the classic Tetrazzini dish. Creamy noodles, mushrooms and peas. One pot then baked with bread crumbs on top! Ingredients 1 Tbsp. Olive oil 16 oz. Mushrooms, sliced, I used baby bella 2 Cloves Garlic, chopped 1/4 C. Vegan butter, I used Earth Balance 1/4 C. All purpose flour 3 C. Vegetable broth 1 C. Almond milk or other non dairy milk of choice 10 oz. Spaghetti 1/2 C. Frozen peas 1/2 C. Panko bread crumbs 2 Tbsp. Nutritional yeast Salt and Pepper to taste Parsley to garnish Instructions Preheat the oven to 450 degrees. Now in an oven safe pot, heat the olive oil on medium high. Then add the sliced mushrooms and garlic. Saute for 4-5 minutes until the mushrooms have released their liquid and it has evaporated. Season with salt and pepper. Once the mushrooms are done, remove them from the pot and set aside. Now add the vegan butter to the pot and melt. Reduce heat to low. Cook for a minute, stirring, then add the flour. Whisk together to make a roux. Cook for another minute or two until it has thickened. Now add the veggie broth and almond milk. Whisk to combine with the roux. Now bring heat up a bit, and bring to a boil. Season with a bit of salt and pepper Then add the spaghetti. I like to snap mine in half. Then stir to make sure it is fully covered by the liquid. Cook for just about 3-5 minutes(you want it still to be a bit firm when you put it in the oven so it doesn’t over cook). Stirring. Then add back in the mushrooms and the frozen peas into the pot. Stir to combine. Cook for just another minute. Taste and adjust seasoning. Now turn off the heat. In a bowl combine the panko and nutritional yeast. Sprinkle on top of the pasta. Now either drizzle with olive oil, spray with non stick spray, or put a few pieces of vegan butter on the top just to brown the bread crumbs. Bake at 450 degrees for about 10 minutes until bubbly and the top has browned. Serve immediately with parsley if you want!
Taco Pasta

*Teenager Approved Ingredients 1 tablespoon olive oil 1 medium onion, diced 1 tablespoon minced garlic 1 pound ground beef, or ground turkey 2 tablespoons taco seasoning 1 can, 10 oz Rotel diced tomatoes 2 cups chicken broth 8 oz pasta shells 2 cups shredded cheddar cheese, more for serving Optional Toppings Shredded Cheese Sour Cream Green Onions Cilantro Instructions Heat oil in a large skillet over medium-high heat. Add the onion and sauté for 3 minutes. Then add the garlic and sauté 1 more minute. Add the ground meat, breaking apart the meat as it cooks, for 10 minutes. Stir in the taco seasoning, Rotel and chicken broth, stirring until combined. Add the pasta shells and stir to combine. Turn the heat to HIGH and bring everything to a boil. Then lower the heat to medium-low, loosely cover the pot, and simmer until the pasta is cooked through (about 12-15 minutes). Stir frequently to keep the pasta from sticking to the bottom of the pan. If needed, add a little extra broth till pasta is cooked. Stir in shredded cheese and serve immediately!
SOLD Escape to Your Private Paradise in Eagle Mountain: A Top-Level Condo with Stunning Mountain Views

Are you searching for a serene and peaceful retreat to call home? Look no further than this top-level, 3-bedroom, 2-bathroom condo located at 3314 E Ridge Rd #G11 in Eagle Mountain, UT. With a listing price of $291,000, this property is a true gem in the real estate market. And the best part? The seller is offering a credit for a 2-1 rate buy-down, making it an even more attractive option for potential buyers.As you step into this beautiful condo, you'll immediately notice the vaulted ceilings that create an open and spacious atmosphere. The sophisticated wide plank laminate floors add a touch of elegance to the living space, while custom lighting fixtures provide the perfect ambiance for relaxing evenings at home. Every detail has been carefully considered in this home, and all appliances are included for your convenience. The generously sized primary suite features high vaulted ceilings, a walk-in closet, and a full bathroom. Additional storage can be found on the back patio, along with a separate laundry room.One of the highlights of this condo is the breathtaking mountain views you can enjoy from your very own back patio. Imagine sipping your morning coffee or unwinding after a long day while taking in the beauty of nature surrounding you. The peacefulness and tranquility of this location will truly make you feel like you're in your own private paradise.In addition to its stunning features, this condo offers two assigned parking spots, with one covered spot conveniently located near the entrance. The Willow Springs Community also provides a range of amenities, including a swimming pool, clubhouse, three playgrounds, walking and biking trails, and even a nearby golf course. When it comes to dining and shopping, this location is ideal. With Costco and Walmart just a short drive away, you'll have easy access to all your daily needs. And for those who need to commute, this area offers excellent connectivity, making your daily travels a breeze.If the listing description has already captured your attention, there's even more good news. The Buyer Down Payment Assistance Program, available through Intercap Lending, can make your dream of owning this beautiful condo a reality. To learn more and schedule a showing, reach out to the listing agent today.Don't miss out on the opportunity to escape to your private paradise in Eagle Mountain. With its top-level location, stunning mountain views, and a range of amenities, this condo is truly a dream come true. Start envisioning your new life today and make this beautiful property your own.
Slow Cooker Honey Garlic Carrots Recipe

Equipment Slow Cooker - 3 quart or larger Ingredients 2 lbs. carrots ½ cup salted butter ½ tsp. salt ¼ tsp. black pepper 1 Tbsp. minced garlic (freshly minced, not jarred) 1 tsp. chopped fresh rosemary plus a few ends of the sprigs ¼ cup honey Instructions Peel the carrots. Cut them cross wise, then those pieces length wise. Add them to the slow cooker. Slice the butter into pieces and place them on top of the carrots. Sprinkle over the salt, pepper, minced garlic and chopped rosemary. Place a few ends of the sprigs of rosemary on the carrots as well. Drizzle over the honey. Place the lid on the slow cooker and cook on HIGH for 3 hours or until tender. Notes Put any remaining carrots into an airtight container and store them in the fridge for up to 4 days. Reheat over medium heat on the stove top until warmed throughout or use the microwave. You can use baby carrots and save on prep time. To cook in the oven: Follow the prep directions and place the carrots on a baking sheet (prepped with olive oil or a nonstick cooking spray). Roast carrots at 425 for about 30 minutes or until fork tender. Then broil them for 2-3 minutes.
French-Style Potato and Green Bean Salad

INGREDIENTS 2 eggs, hard-boiled (instruction below)2lbs (900g) new potatoes, scrubbed and halved1 tbsp salt1lb (450g) green beans, trimmed and cut into thirds12 black olives (dry cured)4-5 sprigs fresh flat parsley, stemmed and chopped4-5 sprigs chives, chopped For the vinaigrette:1/3 cup (75ml) Extra Virgin Olive Oil2 tbsp (30ml) lemon juice2 tbsp (30ml) white wine vinegar2 garlic cloves, minced2 tsp Dijon mustard1 tbsp chopped capers1 tbsp chopped black olives (dry cured)½ tsp salt½ tsp freshly ground black pepper
Vegan Mushroom Soup

Ingredients 4 Tablespoons refined avocado oil or olive oil 1 ½ cups chopped onions 1 pound (~3-4 cups) Cremini or white button mushrooms, sliced Optional: ⅓ cup dry white wine 2 teaspoons dried dill weed or 1 ½ Tablespoons fresh dill, finely chopped 1 Tablespoon hot paprika Optional: Pinch of smoked paprika 1 Tablespoon tamari sauce or coconut aminos 2 ½ cups vegetable or chicken broth 1 cup non-dairy milk 3 Tablespoons arrowroot flour (See notes) 1 teaspoon kosher salt Ground black pepper to taste 2 teaspoons lemon juice ¼ cup chopped fresh parsley ½ cup full-fat coconut milk, canned and chilled (See notes) Instructions Heat a large pot over medium heat. Place butter in a pot and melt, coating the pan. Place the onions in the pot, and sauté for 5 minutes. Add the sliced mushrooms, and sauté for an additional 5 minutes until mushrooms are browned and coated in butter. Onions will brown as well. Stir in the wine, dill, paprika, tamari sauce, and broth. Reduce heat to low, cover, and simmer for 15 minutes. In a separate small bowl, whisk the non-dairy milk and arrowroot flour. Pour the flour and milk mixture into the soup, and stir thoroughly to blend. Cover pot, and simmer for 15 more minutes, stirring occasionally. Finally, stir in the salt, ground black pepper, lemon juice, parsley, and solid coconut cream. Mix together, and allow to heat through over low heat, about 3 to 5 minutes. Do not boil. Garnish with extra chopped parsley and cracked pepper. Serve immediately. Store in an airtight container in the fridge for 3-4 days.