A Sweet Treat ~ #foodiefriendsfriday Linky Party

So much work, so little time, that seems to be my life these last few weeks.

Tonight I am going to relax and have some

Sweet Treats with you

 at our Foodie Friends Friday Linky Party

I can wait to see what you bring this week...

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.

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.

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Meet our Co-Hosts at Foodie Friends Friday:

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Last Week Party

Each week, each host will pick their favorite recipe.  These recipes then will be featured on Monday over at the Daily Dish Magazine.  To see last week's feature head over to the Daily Dish Magazine.  To be featured you must have a link back to Foodie Friends Friday or the host blog that you link up.  Next week your recipe just might be here.

Most Voted

Chocolate Chip Cookies with Ice Cream ~ Bakewell Junction

Frog Eye Fruit Salad ~ Yummy, Healthy, Easy

Delicious Potato Salad ~ The Cookin' Chicks

Most Clicks

Frog Eye Fruit Salad ~ Yummy, Healthy, Easy

Broccoli Salad ~ In the Kitchen with Jenny

Delicious Potato Salad ~ The Cookin' Chicks

Host Favorite

I love broccoli salad and this salad submitted by Jenny from In the Kitchen with Jenny looks absolutely wonderful... full of flavor and colour.  A great salad to make for the summer or anytime.  Thanks Jenny for submitting this.

photo credit:  In the Kitchen with Jenny

Related articles

• Crock Pot Recipes Linky Party with Foodie Friends Friday
• National Salad Month at Foodie Friends Friday #FoodieFriendsFriday
• #FoodieFriendsFriday ~ Anything goes Party

Fruit Infused Water

Do you have trouble getting all your water in?

I usually do very good at work, but at home it seems to be a hardship and I am not sure why...

So, I decided to get on the bandwagon of doing drink fruit infused waters.

They are simple to do and you can use any fruits or even vegetables to get the flavour you want.

Put in herbs...

Stick the container in the fridge for a few hours and

Voila you have......

Fruit Infused Water

The water is refreshing and much easier to drink when it has some flavour.  I have been using fruits that are starting to wilt and not as fresh and crisp as I like.  Instead of throwing them in the freezer, I throw them in a pitcher, fill with water and drink them.  I also have the benefit that my fridge likes to freeze things so they last longer.  I continue to add water until I think the fruit needs to be tossed out.  I add water for about 4 -5 days.  You might not use them that long.

My first try was with citrus fruits.  I cut up one lemon, one orange and 1/4 grapefruit and fill the pitcher with water.  My pitcher holds about a gallon.  The result refreshing tasting water. 

My second attempt was strawberry lemon.  My strawberries were starting to get spots on them and they were starting to get soft.  So I cut off the spots, threw them in my pitcher, added a lemon and a few sprigs of  thyme.  Let it sit in the fridge for a few hours and yum.. Some great tasting water.

You can use water ever fruit you want... peaches, pears, citrus, berries and some vegetables would be good like cucumbers.  Add herbs like mint, basil, thyme, rosemary and you won't find it so difficult to drink the water you need.  You can also eat the fruit if you would like, but I find that it doesn't have very much taste left after it has been sitting in water for a few days. 

Use your imaginations

and

Drink your water

I would love to hear what you have used to make your water taste better.  What is your favorite fruit, vegetable or herb? 

                                                           

Related articles

• summer refresher: fruit-infused water
• Fruit Infused Water
• Fruit Infused Water

#FoodieFriendsFriday ~ Salad Party

This week on Foodie Friends Friday we are going to have a 

Foodie Friends Friday ~ Salad Party

It is a great way to start the summer season off.  Summer and Salads go hand in hand.  May is also National Salad Month.  So bring on your favorite salads.

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.

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.

<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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Last Week's Party Winners

To see the Host Favorites head over to the Daily Dish Magazine

Each week all hosts pick their favorite links.  On Monday these links are then featured at the Daily Dish  Magazine.  To be featured you must have a link back to either Foodie Friends Friday or the host blog that you link up with.  Next week your recipe may be featured here.

Most Votes:

Most Clicks:

My Host Favorite:

This week my host favorite goes to The Provision Room for her write up on Entertaining or Hospitality.  Although I do worry about what my house looks like and if the food is good, I do believe that the most important thing in having guest is that they feel welcome in your home and that you don't have a show but are your self when visiting.  My mom had hospitality and our house was always filled with visitors.  No one remembered what she served or that our house always looked like a disaster but remember that she always had time to sit and visit when someone came over and that she was always happy to have them.  My hope is that I can leave the same legacy as my mother.   My mom's philosophy was if you came to see my house, please go home but if you came to see us, welcome with open arms.

photo credit: The Provision Room

Cinnamon Raisin Bannock

Is Bannock a Canadian food?

It is eaten in most regions of the country, so yes, I would say it is Canadian.It is a quick round bread that is usually fried and when cut in wedges it is called scones.This food has been traced back to the Indigenous Indians and is made from flour, water and baking powder. It was brought to the Indians from the Scottish people.  Settlers did make this type of bread on the trail.

I decided to try to make bannock as I have eaten it before.  It is a quick bread that you can make on your stove and not heat your house up.  It is tasty and filling.  I decided to add spices and raisins to mine.

Cinnamon Raisin Bannock

 recipe adapted from Allrecipes.com

3 cups flour ( 1 used 1 cup whole wheat and 2 cups white)
1 tsp salt
2 tablespoons baking powder 
1 tsp cinnamon
1/2 tsp nutmeg
1/4 cup butter melted
1.5 cup water
raisin ( I didn't measure, just threw some in)
oil to fry (I used coconut oil)

In large bowl add flour, salt, baking powder, cinnamon and nutmeg.  Add  and butter and stir with fork until makes a ball. Add raisins and mix until combined.  Place ball on lightly floured surface and knead gently about 10 times.  Break dough into about 12 pieces and flatten into circles that are about 1/4 -1/2 inch thick.
Heat oil in frying pan, over  medium heat, fry bread until golden brown.  It took about 4 -5 minutes each  side.  
You can also bake these in the oven at 350 degrees F for 25-30 minutes.

Enjoy

Note:  This recipe could be made in a frying pan over an grill or in a grill pan over an open fire.

Grilled Peaches

Today is Memorial Day and first and foremost I want to remember those who have lost their lives fighting for our country.  Many have forgotten what this day means and only thinks of this weekend as a start of summer, barbecues and fun.  As you are preparing for your Memorial Day dinner take a minute to remember and pay respect to those who sacrifice their lives for us and for those families that lost loved one.  

The National Moment of Rememberance was passed in 2ooo which asks that all Americans at 3 pm local time will   “To voluntarily and informally observe in their own way a Moment of remembrance and respect, pausing from whatever they are doing for a moment of silence or listening to ‘Taps."

photo credit: kissrichmond.com

Grilled Peaches

Peaches cut in half and stone removed

Coconut oil ~ I use Tropical Tradition Gold Label Virgin Oil

Ice cream (optional)

Toasted coconut (optional)

Wash, half and pit peaches.  Brush coconut oil over inside of each peach half.   Heat BBQ, place peaches flesh side done on grill over hot stones and BBQ for 4-5 minutes until peaches are soft but firm and grill marks are on the flesh.  Turn peaches over and cook for another couple of minutes.

Serve with ice cream and toasted coconuts for dessert.  You could also serve peaches as a side for your meal.

I was given a free sample of Tropical Tradition Gold Label Virgin Coconut Oil and I am not obligated to give a positive review for this product.  

Links: The weekend Re-treat

• Weekend Camping Series #7 (Grilled Peaches)
• Memorial Day

#FoodieFriendsFriday ~ Anything goes Party

Hope everyone has had a great week and ready for a long weekend.

This weekend and holiday is mine to work, so you will all know what I am doing.

Do you have any plans for this holiday weekend?

Here at Foodie Friends Friday we are going to have a 

Anything Goes Party

Link up anything you would like, recipes, crafts, DIY...

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.

*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.

Please Follow Our Co-Hosts on Pinterest:

Foodie Friends Friday

Busy Vegetarian Mom

This & That

My Mixing Spoon

Spatulas on Parade

Nosh My Way

Walking on Sunshine

Wine Lady Cooks

BinomialBaker

From Calculus to Cupcakes

Cindy's Recipes and Writings

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Last Week's Party

Each week the hosts of Foodie Friends Friday pick their favorites.  These will then be featured on the Daily Dish Magazine, on Monday after the party.  We ask that you have a link back to either Foodie Friends Friday or the host blog that you link up with to be featured.  Next week it could be you featured.

Most Voted

Most Clicks

Host Favorite

This week my host favorite goes to Nicole of Tales of a Kansas Farm Mom for her Country Barbecue Potatoes .  I make a similar potato but have never thought of adding honey to my potatoes.  That sounds awesome and the next time I make my potatoes I am going to add some to mine.  I do make these potatoes outside on the barbecue and also in the oven.  

photo credit: Tales of a Kansas Farm Mom

Have a great Memorial Day Weekend!

Pasta with Italian Sausage, Sun-dried Tomatoes and Veggies

I was lucky enough to win Carrie's Experimental Kitchen Cookbook from Carrie's Experimental Kitchen and I love it.  I have been following Carrie on Facebook for a long time, so know that her recipes are wonderful.  This cookbook has recipes with ingredients that most people would have in their kitchen.  I had some sun-dried tomatoes that I bought a while back and even though I love them in recipes, I hadn't ever cooked with them myself.  I found this recipe for Rotini with Sweet Italian Sausage, Sun-dried Tomatoes and Vegetables and know that I wanted to make it.  Although I had the sun-dried tomatoes, I didn't have everything that it called for so I had to do some improvising and this is what I came up with.

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Pasta with Italian Sausage, Sun-Dried Tomatoes and Vegetables

adapted from Rotini with Sweet Italian Sausage, Sun-dried Tomatoes and Vegetables

2 cup shell pasta (or any type)

2 links Italian Sausage- I used Johnsonville

2 tbsp olive oil

1 small zucchini sliced

1/2 cup sundried tomatoes

1/2 cup mini peppers sliced

1/2 cup onions diced

1 clove diced

1 tsp rosemary

1/4 cup white wine vinegar

1/4 cup water with chicken flavoured maggi cube dissolved in water

Tillamook smoked black pepper white cheddar cheese - about 1/4 cup or so

Cook pasta, drain and set aside.  

Cook sausage with small amount of oil over medium high heat.  Cool and slice in 1/4 inch slices, set aside.

In pan heat oil on medium heat, add tomatoes, zucchini, peppers, onions, garlic and rosemary.  Saute until vegetables start to soften.  Add sausage.  

Add white wine vinegar and simmer for 2-3 minutes.

Add cooked pasta and cheese and chicken broth.  Mix until well combined.

Enjoy!

Hubby isn't really keen on pasta dishes so it wasn't a favorite of his but I loved it and it was even better the next day. This would be great with whatever vegetables you would have on hand.  I can't wait to make other recipes from this cookbook.