#FoodieFriendsFriday Linky Party and it is a chicken thing

I hope all Americans are having a wonderful July 4th... Do you have a long weekend or just the 4th off.

I was lucky enough to find someone to work all weekend for me (it was my holiday to work)...

So now get to enjoy it with my hubby as he is coming home for the long weekend... YEAH!

Foodie Friends Friday is having a chicken party... 

Bring your best chicken recipes.

Can't wait to see what you have...

First

Last Week's Party Review

Host Favorites

Each Foodie Friends Friday host picks their favorite recipe.  These recipes are then featured in a post 

on 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 just might be here.

My Host Favorite

This week the recipe that caught my attention was Blueberry Lemon Cheesecake from Jenn's Random Scraps.  Cheesecake is one of my favorite desserts and I was hoping to make this week, but the week just didn't have enough hours in it.  Maybe I will still get it done.  Thank you Jenn for sharing this wonderful dessert with us.

photo credit:  Jenn's Random Scraps

Recipe with Most Clicks

Red, White and Blue Parfait ~ This and That
Firecracker Cake ~ Love Bakes Good Cakes
Strawberry Pie ~ In the Kitchen with Jenny

Now Onto 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.

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>

An InLinkz Link-up

An InLinkz Link-up

Related articles

• Foodie Friends Friday Fruit Party #FoodieFriendsFriday
• Foodie Friends Friday Independence Day Food
• Father's Day Linky Party with Foodie Friends Friday
• #FoodieFriendsFriday Linky Party ~ A BBQ

Canada Day and an Iced Capp

♪♪  It's Canada Day, Up Canada Way

On this first day of July  ♪♪

This is one of my favorite Canadian songs and sung by Stompin' Tom Connors.  This song makes me proud to be Canadian.  Canada is and will always be my first love no matter where I call home or what nationality at that time I will be (I am now an American Citizen).  I will always be Canadian in my heart.

Canada also has Tim Hortons one of my favorite coffee/doughnut shops.  If the police like it, it is good for me.  I love their Iced Cappuccinos or as the Canadians would say "give me an Ice Capp".   This is one thing that I miss and is usually the first thing that I buy when I get over the border.  Driving home Estevan, Saskatchewan is my first Canadian town and they have ~ you guessed it right a Tim Horton's.  My first and always my last stop as I leave.  Over the years I have just about perfected my Iced Capps... not quite the same but they work, especially if I have Tim Horton's Coffee and English Toffee Cappuccino mix. 

 Eastern United States also has Timmie's and to my great surprise and luck there was one close to where my husband is staying in Lansing.  That shop got to knew me by name (well not quite) as I went for my Timmie's fix everyday.

Timmie's Iced Capp

Ingredients:

4 cups Cold Brewed Tim Horton's Coffee *

4 cups coffee ice cubes **

2/3 cup Tim Horton's English Toffee Cappuccino

1/3 cup condensed milk - if you would like it sweeter use more

optional ice cream ( 1 -2 cups)

Instructions:

Place all in blender and blend until smooth.  You can do this in a couple batches.  I then place it in the freezer until it is starting to freeze - about 1-1/2 hours.  Bring out and re-blend until smooth.
I refreeze the leftovers and bring out and thaw slightly and enjoy.

*To make cold brewed coffee, place 1/2 cup coffee grounds and 4 cups of water in French Press or you could use your coffee pot.  Place in Fridge over night.  If you use a french press, Press down to bring ground to bottom.  If you don't have a fresh press, filter out ground through your coffee pot filter.

** Freeze leftover coffee into ice cube trays so that when you make cold coffee you don't water down your coffee with the ice cubes.

So the next time you see a Tim Horton's go in and ask for a Iced Capp or a Double-Double with a doughnut.  A Double-Double is double cream, double sugar.

I wrote an article in the Daily Dish Magazine that I write for with some facts and myths of Canada, a free printable and a quick and easy Canada Day Parfait.  Head over to Happy Canada Day for more information about Canada.

Canada Day Free Printable

Canada Day Parfait

Happy Canada Day, my Canadian Friends! 

 

Related articles

• Happy Canada Day
• Tim Hortons offers up special Alberta flood donut

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

adapted from Strawberry - Rhubarb Fool

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.  

Links:  Swap and Share , Random Recipe Roundup, Dial Moms Monday, Wednesday Extravaganza, Weekend Re-treat

Related articles

• 4 Dessert Ideas for Fourth of July
• Red White and Blue Layered Shortcake #DailyDish Featured Recipe
• Red, White, and Blue Berry Parfaits

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

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.

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>

An InLinkz Link-up

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.

Link: In and Out of the Kitchen ,  Simple Supper Tuesday, Tasty Tuesdays, Wednesday Extravaganza, Random Recipe Roundup, Swap and Share Sunday

Related articles

• Recipe of the Day: Chopped Apple Salad with Pomegranate Vinaigrette
• Recipe: Pear & walnut salad
• Have you been to a Buca di Beppo lately?

#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

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.

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:>

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

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

adapted from Fancy Pistachio Apricot Rice Krispie Treats

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

To check out all the recipes in the Surprise Recipe Swap head over here.

LINKS: The Weekend Re-Treat, Tasty Tuesdays, Random Recipe Roundup