Blue Cheese Budda Balls
Jan30

Blue Cheese Budda Balls

Blue Cheese Budda Balls-It’s worth getting out that deep cheese bud for those babies. These Blue Cheese Budda Balls are sure to be devoured by all of your hungry guests, perfect bite for sitting around the TV, rooting for your favorite team. *Bonus, you can pre-make the balls and store in the freezer. Mini Blue Cheese Balls Makes 30-34 mini cheeseballs Ingredients: 8 ounces cream cheese, at room temperature 6 tablespoons (3/4 stick) Cannabis Butter, at room temperature 1 teaspoon Worcestershire sauce 1/2 teaspoon white pepper 4 ounces (2/3 cup) Blue Cheese, crumbled 1 (4-ounce) can chopped blacknolives 2 green onions, chopped 6 ounces (1 ½ cup) White Cheddar Cheese, shredded 1 cup pecans, chopped and toasted Directions: Add cream cheese, Cannabis Butter, Worcestershire sauce and pepper to large bowl. Mix with hand mixer for 1-2 minute or until smooth and well combined. Add crumbled Blue Cheese, olives, onions and and White Cheddar cheese and mix well. Prepare a baking sheet with wax paper or parchment. Roll cheese mixture into 1-inch balls and roll in toasted pecans and place on baking sheet. Refrigerate for 1 hour or up to overnight. Allow to thaw for an hour or so and serve with crackers or fresh fruit and nuts and a crisp white sparkling wine. Recipe adapted...

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Celebrate the Chinese New Year with Cannabis
Jan28

Celebrate the Chinese New Year with Cannabis

Paul Ng, a professional feng shui master, has predicted the Year of the Wooden Horse would neither be good nor bad. Kind of boring right? The Horse is also a symbol of traveling and a path to speedy success. People born under the horse zodiac are very active and energetic. You can find your Chinese zodiac year here. MMMM…Chinese Dumplings Recipe   To celebrate the Chinese New Year with Cannabis Medicated Pork & Noodle Stir Fry Learn how to do the Chinese Fire Breathing Dragon by clicking on Snoop: Top 5 Chinese New Year Superstitions: 1.   House Cleaning before New Year – Sweeping and cleaning should be done before the New Year’s Day, as it is said that it removes bad luck from house. It is also believed that before the New Year’ Eve the cleaning equipment like brooms, brushes, dusters, dust pans and others should be kept away. 2.   Use of Firecrackers: Bursting firecrackers on New Year’s Eve is one way the Chinese sends out the old year and welcomes the new one. Also, it is believed that there was a half-dragon, half-lion monster called as “Nian”. The creature would come down from the mountains and scare humans every year. So when people understood that the beast abhorred uproarious commotions, they chose to beat it with the clamor from sparklers. 4.   No Washing Hair – Washing hair on New Year’s Day is considered bad luck, because people believe that washing hair sweeps away good luck for the New Year. 4.   No Crying – It is believed that if you cry on New Year’s Day you will cry throughout the year. That is why children are not punished on the first day of the year. 5. Wear Splendid Red – Splendid red attire, beautifications are always recommended to bring luck to the New Year. China has a long history with cannabis. They are one of the earliest know civilizations to recognize the powerful mental and physical benefits of this miraculous plant. “The Chinese Emperor Fu His (ca. 2900 BC), whom the Chinese credit with bringing civilization to China, seems to have made reference to Ma, the Chinese word for Cannabis, noting that Cannabis was very popular medicine that possessed both yin and yang.” 2700 year old cannabis was found within a grave at the Yanghai Tombs near Turpan,...

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Chinese Dumplings (non-medicated)
Jan26

Chinese Dumplings (non-medicated)

These Chinese Dumplings are the perfect non-medicated recipe to combine with a cannabutter infused Pork & Noodle Stir-Fry.  Prep Time: 20 Minutes Cook Time: 1 Hour Ready In: 1 Hour 20 Minutes Servings: 5 INGREDIENTS: 1/2 cup soy sauce 1 tablespoon seasoned rice vinegar 1 tablespoon finely chopped Chinese chives 1 tablespoon sesame seeds 1 teaspoon chile-garlic sauce (such as Sriracha®) 1 pound ground pork 3 cloves garlic, minced 1 egg, beaten 2 tablespoons finely chopped Chinese chives 2 tablespoons soy sauce 1 1/2 tablespoons sesame oil 1 tablespoon minced fresh ginger 50 dumpling wrappers 1 cup vegetable oil for frying 1 quart water, or more as needed DIRECTIONS: 1. Combine 1/2 cup soy sauce, rice vinegar, 1 tablespoon chives, sesame seeds, and chile sauce in a small bowl. Set aside. 2. Mix pork, garlic, egg, 2 tablespoons chives, soy sauce, sesame oil, and ginger in a large bowl until thoroughly combined. Place a dumpling wrapper on a lightly floured work surface and spoon about 1 tablespoon of the filling in the middle. Wet the edge with a little water and crimp together forming small pleats to seal the dumpling. Repeat with remaining dumpling wrappers and filling. 3. Heat 1 to 2 tablespoons vegetable oil in a large skillet over medium-high heat. Place 8 to 10 dumplings in the pan and cook until browned, about 2 minutes per side. Pour in 1 cup of water, cover and cook until the dumplings are tender and the pork is cooked through, about 5 minutes. Repeat for remaining dumplings. Serve with soy sauce mixture for dipping.  Recipe Curtsy of All...

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Pork & Noodle Stir-Fry
Jan26

Pork & Noodle Stir-Fry

Happy Chinese New Year Everyone! To celebrate this magnificent Chinese culture, and especially their long history of cannabis use, Emarijuana Recipes is bringing you a delicious Pork & Noodle Stir-Fry with The Best Weed Butter Ever. Happy New Year! Ingredients 8 ounces rice noodles 1 pork tenderloin (about 3/4 pound), cut into 1/4-inch-thick strips Kosher salt and freshly ground pepper 3 tablespoons cornstarch 2 cups fat-free low-sodium chicken broth 4 teaspoons Cannabutter AKA The Best Weed Butter Ever! 4 scallions, sliced (white and green parts separated) 1 2 -inch piece ginger, peeled and minced 2 cloves garlic, minced 3 cups precut stir-fry vegetables (about 9 ounces) Grated zest of 1 lime, plus wedges for serving Directions Cook the noodles as the label directs, then drain and rinse under cold water. Meanwhile, toss the pork with 1/4 teaspoon salt, pepper to taste and 2 tablespoons cornstarch in a bowl. Whisk the chicken broth and the remaining 1 tablespoon cornstarch in another bowl. Heat a large nonstick skillet over high heat. Add 1 teaspoon cannabutter, then add the pork and stir-fry until lightly browned, about 5 minutes; transfer to a bowl. Add the remaining 3 teaspoons of cannabutter to the pan, then add the scallion whites, ginger and garlic; reduce the heat to medium and cook, stirring occasionally, 2 minutes. Stir in the vegetables and 3 tablespoons water and cook, stirring occasionally, until the vegetables are crisp-tender, about 4 minutes. Add the broth mixture to the pan and bring to a boil; cook, stirring occasionally, until slightly thickened, about 5 minutes. Return the pork to the skillet along with the noodles, lime zest and 1/4 teaspoon salt and stir to heat through. Stir in the scallion greens. Divide among bowls and serve with lime wedges. Per Serving: Calories: 415; Total Fat: 9 grams; Saturated Fat: 2 grams; Protein: 24 grams; Total carbohydrates: 59 grams; Sugar: grams; Fiber: 3 grams; Cholesterol: 68 milligrams; Sodium: 465 milligrams Recipe Adapted from the Food...

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Poached Salmon With Cannabis Butter Sauce
Jan13

Poached Salmon With Cannabis Butter Sauce

Poached Salmon With Cannabis Butter Sauce This recipe is a simple and delicious way to prepare the flavorful fish. 1/2 cup white wine 1 cup fish stock or water 1 small carrot, sliced 1 stalk celery, cut into quarters, leaves left on 1 small onion, sliced 2 tablespoons fresh dill, chopped 2 pounds center cut fresh salmon Sauce 2 egg yolks 2 teaspoons cold water 1/2 cup CannaButter,* at room temperature diced 1 teaspoon lemon juice Lemon slices, fresh dill and fresh parsley for garnish Combine wine, fish stock (or water), carrot, celery, onion and dill in a medium or large saucepan over medium heat. Bring to a boil. Then reduce heat to low and simmer for 15 minutes. Add salmon. Bring liquid back to a boil, lower heat, cover and gently simmer for 15 minutes. Turn off the heat, but do not remove the cover. Allow the fish to sit in the water for 10 minutes before gently removing to a platter. In the meantime, prepare sauce. Put egg yolks in a double boiler or a stainless steel bowl placed over a saucepan of simmering water. Add the cold water and whisk to blend. Add the butter, bit by bit, whisking constantly and adding a new piece as soon as the previous piece melts. The mixture will gradually thicken. Whisk in lemon juice. To serve, skin the salmon and place on a serving platter. Garnish with parsley, fresh dill and lemon slices. Serve butter sauce on the side. Sauce Tips: If the sauce becomes too thick or the egg yolks start scrambling, immediately remove from heat and whisk in a teaspoon or two of cold water. On the other hand, if your sauce is slow to thicken, your heat might be too low. Increase slightly, continuing to whisk constantly, until you reach desired thickness. Recipe courtesy of Hemp...

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Cannabis & Broccoli Quiche
Jan08

Cannabis & Broccoli Quiche

Cannabis & Broccoli Quiche is my favorite way to wake and bake. This flakey crust and cheesy middle covers any pot taste perfectly. Ingredients 2 tablespoons The Best Weed Butter Ever 1 onion, minced 1 teaspoon minced garlic 2 cups chopped fresh broccoli 1 (9 inch) unbaked pie crust 1 1/2 cups shredded mozzarella cheese 4 eggs, well beaten 1 1/2 cups milk 1 teaspoon salt 1/2 teaspoon black pepper 1 more tablespoon butter, melted  Directions Preheat oven to 350 degrees F (175 degrees C). Over medium-low heat melt butter in a large saucepan. Add onions, garlic and broccoli. Cook slowly, stirring occasionally until the vegetables are soft. Spoon vegetables into crust and sprinkle with cheese. Combine eggs and milk. Season with salt and pepper. Stir in melted butter. Pour egg mixture over vegetables and cheese. Bake in preheated oven for 30 minutes, or until center has...

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