Saturday, June 29, 2013

Red, White and Blue Parfait

I saw this recipe today on Facebook from  Pinch My Salt and thought it would be perfect for our Red, White and Blue Party on Foodie Friends Friday.  I had all the ingredients so had to make it... take pictures and write the post quickly...  It is a wonderful light dessert that you could make any time.  Pinch My Salt's recipe only used a strawberry rhubarb compote but I wanted it blue so made a blueberry sauce too.

Red, White and Blue Parfait


Ingredients:
For compote
Rhubarb
Strawberries
Raspberries (total of 2 cups of fruit)
Sweetener to taste- I used honey
For Blueberry Sauce
Blueberries (used only about 1/4 cup)
Sweetener to Taste
For Topping
3/4 cup heavy whipping cream
1/4 cup powdered sugar
1/3 cup vanilla yogurt ( I used Chobani Greek Yogurt)

Instructions:
Rhubarb, Strawberry, Raspberry Compote ~ Add rhubarb, strawberries, raspberries and sweetener in sauce pan with a small amount of water (about a tablespoon).  Cook on medium heat until it is mushy and start to thicken.  Let cool.  I cooled mine in the freezer.  Set aside.
Blueberry Sauce ~Add blueberries and sweetener to saucepan, cook over medium low heat until they start to have some liquid.  I didn't cook mine all the way through.  Set aside to cool.
Topping ~ Add whipping cream, powdered sugar and yogurt in mixing bowl.  Whip until peaks form.

Assemble:  Layer Rhubarb, Strawberry, Raspberry Compote and topping.  Top with blueberry sauce.  Enjoy

This would also taste good with some granola.  

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Thursday, June 27, 2013

Red, White and Blue Party At #FoodieFriendsFriday Linky Party

These weeks just seem to run into one another... Do you feel the same or is it just me.
It is time again for another fun filled

 Foodie Friends Friday Linky Party

This week we are having a red, white and blue party
To Celebrate
United States Independence Day

First let's do a recap of last week's party...
with
Recipes that Caught Our Attention
Every week, each host picks their favorite recipe.  These recipes are then featured over at the Daily Dish Magazine.  To be featured you must have a link to Foodie Friends Friday or  the host blog that you link up with.  You can do this with a button on a party page, recipe or a simple link on the recipe.  If you do this your recipe just might be HERE.

Most Clicks
Jello Strawberry Parfait ~With Grateful Prayers and Thoughtful Heart
Chili Dog Casserole ~ Vegetarian Casserole Queen
Strawberry Rhubarb Wreath ~ Mainely Bakes
Most Votes
Fruit Swirl Coffeecake ~ In the Kitchen with Jenny
Lemon Lime Curd in Sugared Wontons ~ Little Miss Celebration
Watermelon Margaritas ~  Cooking with Curls
My Host Favorite
Daily Dish Magazine
Fruit and Angel Food Cake are my favorite foods.  So when I saw this Patriot Berry Kabob from The Better Baker.  I just knew that this had to be my host favorite.  This recipe also works great for this week's theme.  It is a quick recipe that you can make and it will make a hit for any party.  Great with any kind of dip.  Thanks for sharing this.

photo credit: The Better Baker

This Week's Party

Welcome to Foodie Friends Friday!

Please take a moment to read through the rules before getting started, Thank You!

*By linking up you agree that you read these rules and all photos/recipes are original and belong to you. You agree to allow Foodie Friends Friday and any of it's affiliated websites or publications (Social Girls Media, LLC) to use photos, links, and recipes for reprint and/or republishing and distribution without monetary compensation to you. If photos & recipes are used, proper link backs to you will be included.
foodie friends friday, rules
Adding Links back to Foodie Friends Friday and our Button is our only form of advertising to bring in more people to see YOUR recipes.
Please remember to do this. It benefits you! To thank you, we will continue to feature those with links throughout the year on various outlets.

Foodie Friends Friday
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Monday, June 24, 2013

Apple Gorgonzala Salad

,
I always take vacation between my husband's and my birthday.  Our birthdays are five days apart and many years.  And yes if you have seen pictures of us, I robbed the cradle, am a cougar as he is many years younger then me.  
Anyways this year was no different, I took the time off.  As hubby is living and working downstate for the summer I had to travel there this year.  I did miss his birthday as I got off that morning but we were able to celebrate my birthday together and that is what matters RIGHT?
For the weekend we went to my brother's in Indianapolis.  As my brother's birthday is also in June, we headed over to Buca di Beppo  to celebrate all our birthdays.  This was the first time I had been to this restaurant and I loved it.  We had Fettuccine Alfredo, Prosciutto Stuffed Chicken, Quattro al Forno and Apple Gorgonzala Salad.  Everything was superb and we ate to our fill and had leftover in all except the Apple Gorgonzala Salad.  This salad was so good that we lapped it all up.
I wanted to try to make this salad recipe.  The ingredients for the salad were easy ~ lettuce, dried cranberries, walnuts, gorgonzala and granny smith apples.  The hard part was the dressing.  On their menu they had our signature Italian Vinaigrette.  So I made my own Signature Italian Vinaigrette .  The salad still tasted good, although not quite the same but close.

Apple Gorgonzala Salad

A copy-cat recipe from Buca di Beppo


Ingredient:
Varied types of lettuce (I used Romaine as that is all I had)
Granny Smith Apple- cut in slices
dried cranberries
gorgonzala ( you could also use feta)
walnuts (I used glazed walnuts in the original there is spiced walnuts)
Italian Vinaigrette 

Home-made Italian Vinaigrette
1/3 cup red wine vinegar
1/3 cup olive oil
3/4 tsp oregano
1 tsp salt
pinch black salt (I used black smoked black pepper butcher grind from My Spice Sage)
1 clove garlic
1/2 tsp dried mustard
3/4 tsp fresh thyme
1/2 tsp  hot pepper
Mix all ingredients together in blender until smooth.

To make salad:
On dish, place washed lettuce cut in pieces.  Wash and slice apples and layer on top of lettuce.  Add cranberries, walnuts and gorgonzala.  Drizzle with Italian Vinaigrette and enjoy.
Pair this salad up with some bread and it makes a delicious lunch.  You could also add some chicken and it would be a wonderful simple dinner.




Waiting patiently for our meal to come


and so that you know I was really there, here is a picture with me in it.
I loved all the pictures that they had on the walls.  If you were tired of talking to your companions or had nothing more to talk about, you didn't just have to stare into space, you could check out all the fabulous decor.

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Thursday, June 20, 2013

#FoodieFriendsFriday Linky Party ~ Fruit Recipes

It has been a busy week for me since our last party.  I traveled down state to visit my husband and we spent the weekend in Indianapolis visiting my brother and his family.  Now it is back to work for me and I didn't even get anything done in the house, nevertheless the kitchen.
This week on Foodie Friends Friday we are have a Fruit Recipe Theme.  With summer just around the corner, fruit is plentiful.  I love fresh fruit and hope that I can go picking soon... Our strawberry season is a little late as we still had snow in May but mine are going to hopefully be plentiful as I have lots of flowers, now to get the fruit before the birds do... What kinds of fruit do you like and do you go berry picking in the summer?
I can't wait to see what recipe you will bring this week to our

Foodie Friends Friday Linky Party

Fruit Recipes


Before we get into this week party we will have a recap of last week's party.  Each host picks a favorite recipe and these recipes are then featured over at the Daily Dish Magazine.  To be featured you must link back your recipe to Foodie Friends Friday or else the host blog that you link up.  Next week, your recipe just might be here.
Host Favorites

Host Favorites


Daily Dish Magazine

My Host Favorite
This week my host favorite goes to Kristen from Farm Fresh Feasts for her Pasties.  These are a staple meal here in the Upper Peninsula of Michigan.  You can buy them just about anywhere, even at most groceries stores.  I have made my own but most of the time I just buy them as it is much easier. I also think that they need to have rutabagas in them to be perfect.  The best place in my mind to buy Pasties is at Connie's Kitchen in Calumet.  We even have a celebration of these wonderful pies at Pasty Fest.

Pasty bought from Connie's Kitchen

Most Clicks

Cherry Torte ~ In the Kitchen with Jenny
Shrimp Scampi ~ Love Bakes Good Cakes
Pepperoni Pizza Swirl Bread ~ Nosh My Way

Welcome to Foodie Friends Friday!

Please take a moment to read through the rules before getting started, Thank You!

*By linking up you agree that you read these rules and all photos/recipes are original and belong to you. You agree to allow Foodie Friends Friday and any of it's affiliated websites or publications (Social Girls Media, LLC) to use photos, links, and recipes for reprint and/or republishing and distribution without monetary compensation to you. If photos & recipes are used, proper link backs to you will be included.
foodie friends friday, rules
Adding Links back to Foodie Friends Friday and our Button is our only form of advertising to bring in more people to see YOUR recipes.
Please remember to do this. It benefits you! To thank you, we will continue to feature those with links throughout the year on various outlets.

Foodie Friends Friday
<div align="center"><a href="http://www.foodiefriendsfridaydailydish.com/" title="Foodie Friends Friday" target="_blank"><img src="http://i1271.photobucket.com/albums/jj628/busyvegetarianmom/FFFDDButtonNEW150Darker_zpse238f637.jpg" alt="Foodie Friends Friday" style="border:none;" /></a></div>

Meet our Co-Hosts at Foodie Friends Friday:>













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Wednesday, June 19, 2013

June's #SurpriseRecipeSwap- Chocolate Apricot Pistachio Krispie Granola Bars

Surprise Recipe Swap

Once again it is that time again.. Time to reveal who's blog we had and the recipe that we decided to make.    This swap was started by Jutta from Hungry Little Girl and if you would like information about this swap, click on the button at the bottom of the post.  I have had lots of fun, going through blogs and finding recipes that I would love to make... The only hard part is narrowing your choice down to one recipe.
This month I was given Christie from A Kitchen Hoor.  Her blog was new to me so was excited to go through it and check out many great recipes.  She has many great and delicious recipes and I had a very hard time picking only one.. but I did and I have a list of many others that I will be trying sometime in the near future.
The recipe that I picked was her Fancy Pistachio Apricot Rice Krispie Treat.  I was intrigued as I read the recipe and never would have thought of the fact that with rice krispie treats you have one bag of marshmallows and 6 cups of dried ingredients (the rice krispies)... DUH! of course that is what it is and you could easily change the dried ingredients.  I also love that they had oatmeal in them and that the oatmeal was toasted.  As I was thinking about these I thought why not toast the sesame seeds too.  So that is what I did. I place both together in a pan and baked them in a 400 degree oven until they were a light brown.  I checked them every few minutes and turned them so they wouldn't burn, they took about 12 -15 minutes for me to toast.
I also had an "A Ha Moment"  and thought I would add some Chia Seeds to mine , as I thought they would make them just a little bit healthier I  made two batches of these wonderful bars, the first I added 2 tbsp of chia seeds and the second I forgot..  I also wanted to add some chocolate.  I had bought some Dove Dark Chocolate Sea Salt Rounds  that I had bought at a chocolate party and again, the first batch I forgot to put them in and the second batch I had remembered. 
 The first batch I used outdated marshmallows that I had lying around... not a good idea as they really didn't want to melt properly.  I also stick my mallows and butter in a bowl and melt them in the microwave for a couple of minutes.  They poofed up like they were going to mix well but not so great... therefore that is why one batch is round instead of bars.


Chocolate Apricot Pistachio Krispie Granola Bars
1 cup dried apricots cut in small pieces
1/2 cup sunflower seeds (toasted)
1 cup pistachio cut in small pieces
2 cups old fashion rolled oats (toasted)
1.5 cups rice krispies
1/2 cup chocolate chopped (optional)
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
2 tbsp chia seed (optional)
16  ounces marshmallows
3 tbsp butter

Toast sunflower seeds and rolled oats in oven at 400 degrees.  Turn every few minutes so they won't burn.  It took about 12  - 15 minutes for mine to be a nice brown colour.
As these are roasting, cut up apricots, shell and break pistachio in small pieces (I used my mallet to do this), chop up the chocolate.  In large mixing bowl add all ingredients except marshmallows and butter.
In a second large bowl add marshmallows and butter.  Place in microwave and melt on high for approx 2 minutes ~ check at 30 seconds or 1 minute intervals. You can also melt this over the stove.  Mix.  Add dry ingredients and mix thoroughly.  
Place in a greased 9 X 13 pan spread evenly with back of a spoon or your hand that is slightly wet.  It is easier to spread the mixture if your hand or spoon is slightly wet.  
* my first batch didn't mix well as my marshmallows were old, so I rolled them into balls.  You could do this even if they mix well.

Second batch with chocolate

First batch that I rolled into balls
This recipe was awesome. They are a combination of a rice krispie treat and a granola bar.  I love all the flavours that and I like a chewy granola bar so this is right up my alley. I was hoping that they would have small bits of chocolate in them but all the chocolate melted.. but still tasted wonderfully.  I plan on making these again for my husband and I am sure he will like them.  What's not to like ~ they have everything apricots, pistachios, granola, spices.... chocolate! and dark chocolate so that it is healthy for you.
Thank you Christie for a wonderful recipe.
Make sure you head over to A Kitchen Hoor and check out all the wonderful recipes she has.  

If you would like more information about this Recipe Swap or would like to join, click on the button below
HungryLittleGirl
To check out all the recipes in the Surprise Recipe Swap head over here.

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Thursday, June 13, 2013

Father's Day Party ~ #FoodieFriendsFriday

Welcome to another Foodie Friends Friday Party.
This week we are going to celebrate our Father's
Bring food that the man in your life would love to eat.


Last Week's Party Winners
Each week, Foodie Friends Friday host pick their favorite recipe.  These recipes will be then featured over at the Daily Dish Magazine in a post called Recipe that Caught Our Attention.  To be featured you must have a link back to either Foodie Friends Friday or the host blog you link up with.  Next week your recipe just might be here.

Most Voted
Grilled Peaches ~ This and That
Strawberry and Cream Mini Muffins ~ In the Kitchen with Jenny
Lemon Brownies ~ Spatulas on Parade

Most Clicked 
Banana Cake ~ Lean and Luscious Corner
Strawberry and Cream Mini Muffins ~ In the Kitchen with Jenny
Grilled Peaches ~ This and That

Host Favorite
Daily Dish Magazine
I love Rhubarb and then add Cream Cheese and you have a winner.  So when I saw Sheena from Hot Eats and Cool Read's recipe for Rhubarb Cream Cheese Blondie I feel in love.  This recipe looks so yummy and I will be making it as soon as possible.  I might even eat the whole pan myself.. Just don't tell anyone.

Photo Credit:  Hot East and Cool Reads

Welcome to Foodie Friends Friday!

Please take a moment to read through the rules before getting started, Thank You!

*By linking up you agree that you read these rules and all photos/recipes are original and belong to you. You agree to allow Foodie Friends Friday and any of it's affiliated websites or publications (Social Girls Media, LLC) to use photos, links, and recipes for reprint and/or republishing and distribution without monetary compensation to you. If photos & recipes are used, proper link backs to you will be included.
foodie friends friday, rules
Adding Links back to Foodie Friends Friday and our Button is our only form of advertising to bring in more people to see YOUR recipes.
Please remember to do this. It benefits you! To thank you, we will continue to feature those with links throughout the year on various outlets.

Foodie Friends Friday
<div align="center"><a href="http://www.foodiefriendsfridaydailydish.com/" title="Foodie Friends Friday" target="_blank"><img src="http://i1271.photobucket.com/albums/jj628/busyvegetarianmom/FFFDDButtonNEW150Darker_zpse238f637.jpg" alt="Foodie Friends Friday" style="border:none;" /></a></div>

Meet our Co-Hosts at Foodie Friends Friday:













































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Grilled Veggie Pack

The first day of summer is just around the corner and with that comes BBQing.  Growing up, the BBQ was always heated every Sunday and we usually ate steak, porkchops or chicken with a baked potato, onions and carrots.  The first BBQ with potatoes and carrots from the garden were oh so good... I can just about taste them.  During those years we always wrapped our potatoes separately and also the onions and carrots were done in their own packages.  Now, I just make a pack and throw whatever vegetable I have in the house~ potatoes, carrots, beans, onions, cabbage, mushrooms, peppers.  I have done them with zucchini and summer squash but I find that those vegetables cook faster then the rest so they come out a bit mushy.  Now I do put those in a separate pack and grill them and then add to rest of the veggies.

Grilled Veggie Packs


I really don't have a recipe for these.  I place tinfoil on a hard service, enough to wrap all the veggies that I put on it.  Wash and cut up whatever vegetables that you have.. This one has carrots, mushrooms, onions, and peppers.   Sprinkle some seasoning salt and greek seasoning over vegetables.  Drizzle a small amount of Maggi Liquid Seasoning.  Cut up a few small pats of butter ~ I usually use about 1 -2 teaspoons of butter, depending on  many vegetables.  Wrap the tinfoil around the vegetables.  Place on your grill and cook until they are soft - turn package over frequently so that they won't burn.

This package has carrots, potatoes, beans, mushrooms and cabbage.


Grilled to perfection - potatoes, yams, carrots, beans and onions.

Here are other foods that you can do on your BBQ:

What do you like to BBQ or Grill?


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