11 Temmuz 2012 Çarşamba
10 Temmuz 2012 Salı
9 Temmuz 2012 Pazartesi
Raw Vanilla Cashew Milk
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I've been on a little break for the past few days...but I have a really good excuse! It's my birthday week and I spent this last weekend in one of my very favorite places to visit, Las Vegas. I have so many fun things to share about the trip from what I ate, to where we stayed. So get ready to go traveling with me over the next few weeks.
For now, let's get back to the kitchen and discuss how easy it is to make your own nut milk. It's crazy simple and crazy delicious! The closest thing, flavor-wise, to my version of cashew milk is the mexican rice drink, horchata. If you like that, you will LOVE this, and the great part is, this is waaaaaaaaaay healthier. There is zero unnatural sugar in this recipe, yet the milk is so creamy and sweet, it makes you want to ditch the cookies and have cashew milk for dessert instead.
This pretty much looks like a Science Fair project...don't be scared. First you soak the nuts in water. I did it in my blender to cut down on dishes. After 8 hours or so, blend it up until all of the nuts are ground really fine.
Next, strain the milk over cheese cloth to remove the cashew 'sand'. You are welcome to leave it as is, but taste it to make sure you like the texture first. Me, not so much. I want it smooth and sand free.
Looks just like regular milk, but tastes way better and you made it! I thought it was absolutely delicious on its own, but then I put it in my coffee and was amazed at how good it was, a great alternative to high calorie creamers. Use it in your morning bowl of cereal or even a healthy banana smoothie. It will stay good in the fridge for a few days, you'll know it's past it's prime if it has a more bitter/sour taste. I've read that you can use the cashew pulp as a spread on toast or in baked goods. I haven't tried that yet myself, but I plan to :).
Raw Cashew Milk
Adapted from ChoosingRaw.com
1 C raw, unsalted cashews
4 C filtered water
3-4 raw, pitted dates, chopped roughly
1/2-1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1 1/2 tsp. vanilla extract
pinch of salt
In a blender, combine the cashews and water. Let soak for at least a few hours or up to overnight.
Add the dates, spices and vanilla and blend until all of the nuts are ground up very fine. This may take a few minutes. Once blended, you may either leave it as is, if you like the consistency, or strain it. You can also add more of the flavorings if you'd like.
To strain it, place a cheesecloth over the pitcher you plan on using to serve the milk in. You may also do this in a large bowl or tupperware. Affix the cheesecloth with a rubber band and carefully pour the cashew milk into the container in intervals. Be aware that the cashew pulp is very thick and can easily spill over. You want the cheesecloth to be deep enough to hold all of that 'sand'. Once you have poured all of the milk through, allow it to sit for a few more hours until the ground nuts are dry and resemble broken ground. Remove the cheesecloth and either save the pulp for another purpose, or toss it out. Keep the milk refrigerated for about 3 days.
Enjoy!
For now, let's get back to the kitchen and discuss how easy it is to make your own nut milk. It's crazy simple and crazy delicious! The closest thing, flavor-wise, to my version of cashew milk is the mexican rice drink, horchata. If you like that, you will LOVE this, and the great part is, this is waaaaaaaaaay healthier. There is zero unnatural sugar in this recipe, yet the milk is so creamy and sweet, it makes you want to ditch the cookies and have cashew milk for dessert instead.
This pretty much looks like a Science Fair project...don't be scared. First you soak the nuts in water. I did it in my blender to cut down on dishes. After 8 hours or so, blend it up until all of the nuts are ground really fine.Next, strain the milk over cheese cloth to remove the cashew 'sand'. You are welcome to leave it as is, but taste it to make sure you like the texture first. Me, not so much. I want it smooth and sand free. Looks just like regular milk, but tastes way better and you made it! I thought it was absolutely delicious on its own, but then I put it in my coffee and was amazed at how good it was, a great alternative to high calorie creamers. Use it in your morning bowl of cereal or even a healthy banana smoothie. It will stay good in the fridge for a few days, you'll know it's past it's prime if it has a more bitter/sour taste. I've read that you can use the cashew pulp as a spread on toast or in baked goods. I haven't tried that yet myself, but I plan to :).Raw Cashew Milk
Adapted from ChoosingRaw.com
1 C raw, unsalted cashews
4 C filtered water
3-4 raw, pitted dates, chopped roughly
1/2-1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1 1/2 tsp. vanilla extract
pinch of salt
In a blender, combine the cashews and water. Let soak for at least a few hours or up to overnight.
Add the dates, spices and vanilla and blend until all of the nuts are ground up very fine. This may take a few minutes. Once blended, you may either leave it as is, if you like the consistency, or strain it. You can also add more of the flavorings if you'd like.
To strain it, place a cheesecloth over the pitcher you plan on using to serve the milk in. You may also do this in a large bowl or tupperware. Affix the cheesecloth with a rubber band and carefully pour the cashew milk into the container in intervals. Be aware that the cashew pulp is very thick and can easily spill over. You want the cheesecloth to be deep enough to hold all of that 'sand'. Once you have poured all of the milk through, allow it to sit for a few more hours until the ground nuts are dry and resemble broken ground. Remove the cheesecloth and either save the pulp for another purpose, or toss it out. Keep the milk refrigerated for about 3 days.
Enjoy!
What's in Your Fridge Friday - Quick Veggie Pasta
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You know those days when you feel like you have nothing in your fridge to make for dinner, yet it's completely full? Yeah, me too. Sometimes it's hard to force yourself to work with what you've got because going and buying everything for a recipe you already know is so easy. Last week I decided I was just gonna do with what I had on hand and skip a trip to the market. Then I thought, why not make this a weekly tradition? Let's call it What's in Your Fridge Friday.
I had basically one of every vegetable in my crisper leftover from various other recipes I'd made all week. Luckily, the meal that came out of them was sooooooo delicious, easy, AND bonus: vegetarian! Hooray for forced creativity!
I chopped up all of the veggies to roughly the same size, browned and cooked them down until they were tender. Then I deglazed them with white wine and added in some good old marinara sauce and herbs.
I reduced that down on a low simmer for about 30 minutes and had a fabulous, thick gardeny sauce ready to go in under an hour. I boiled some whole wheat spaghetti, drained it and dropped it into the Veggies to finish cooking. Oh and I added lots of cheese. You can never have too much cheese.
This is a method you can do with any veggies you have in the fridge. Broccoli would be great, as would different types of squash or even celery. Be creative. You'll save a trip to the store, not to mention, money!
Quick Veggie Pasta
1 Red Bell Pepper
1 Green Bell Pepper
1/2 yellow onion
1 Carrot
1 zucchini
10 or so green beans
20 or so small tomatoes (I used mini heirlooms)
4 cremini mushrooms
1 baby eggplant
1 tsp. of garlic, minced
1 T fresh basil, chopped
salt and pepper to taste
1/4 C good white wine
1/2 a jar of your favorite marinara sauce
1/4 - 1/2 C grated parmesan cheese
Chop all of the vegetables to roughly the same size. Heat a heavy saucepan or dutch oven over medium heat. Swirl a tablespoon of olive oil in the pot and dump all of the chopped veggies in, stirring occasionally. After about 10-15 minutes, the veggies will become tender and lightly browned. Add the basil, garlic and salt and pepper and pour in the wine to deglaze the pot. Stir and add the marinara sauce, turning down the heat to low at the same time. Simmer the sauce for another 15 minutes or until slightly reduced and thick.
Meanwhile, boil your favorite pasta. I used whole wheat spaghetti. Just when the pasta becomes al dente, drain it and pour it into the Vegetable sauce. Stir to coat the pasta, add the parmesan cheese, stir again and serve!
Remember, this is just a guideline, you can add whatever veggies you like, and whatever sauce you like. Just make sure to use a really good wine, that you would actually drink. A sip or two while cooking always helps.
Enjoy!
You know those days when you feel like you have nothing in your fridge to make for dinner, yet it's completely full? Yeah, me too. Sometimes it's hard to force yourself to work with what you've got because going and buying everything for a recipe you already know is so easy. Last week I decided I was just gonna do with what I had on hand and skip a trip to the market. Then I thought, why not make this a weekly tradition? Let's call it What's in Your Fridge Friday.
I had basically one of every vegetable in my crisper leftover from various other recipes I'd made all week. Luckily, the meal that came out of them was sooooooo delicious, easy, AND bonus: vegetarian! Hooray for forced creativity!I chopped up all of the veggies to roughly the same size, browned and cooked them down until they were tender. Then I deglazed them with white wine and added in some good old marinara sauce and herbs. I reduced that down on a low simmer for about 30 minutes and had a fabulous, thick gardeny sauce ready to go in under an hour. I boiled some whole wheat spaghetti, drained it and dropped it into the Veggies to finish cooking. Oh and I added lots of cheese. You can never have too much cheese.This is a method you can do with any veggies you have in the fridge. Broccoli would be great, as would different types of squash or even celery. Be creative. You'll save a trip to the store, not to mention, money!Quick Veggie Pasta
1 Red Bell Pepper
1 Green Bell Pepper
1/2 yellow onion
1 Carrot
1 zucchini
10 or so green beans
20 or so small tomatoes (I used mini heirlooms)
4 cremini mushrooms
1 baby eggplant
1 tsp. of garlic, minced
1 T fresh basil, chopped
salt and pepper to taste
1/4 C good white wine
1/2 a jar of your favorite marinara sauce
1/4 - 1/2 C grated parmesan cheese
Chop all of the vegetables to roughly the same size. Heat a heavy saucepan or dutch oven over medium heat. Swirl a tablespoon of olive oil in the pot and dump all of the chopped veggies in, stirring occasionally. After about 10-15 minutes, the veggies will become tender and lightly browned. Add the basil, garlic and salt and pepper and pour in the wine to deglaze the pot. Stir and add the marinara sauce, turning down the heat to low at the same time. Simmer the sauce for another 15 minutes or until slightly reduced and thick.
Meanwhile, boil your favorite pasta. I used whole wheat spaghetti. Just when the pasta becomes al dente, drain it and pour it into the Vegetable sauce. Stir to coat the pasta, add the parmesan cheese, stir again and serve!
Remember, this is just a guideline, you can add whatever veggies you like, and whatever sauce you like. Just make sure to use a really good wine, that you would actually drink. A sip or two while cooking always helps.
Enjoy!
What's in Your Fridge Friday: Roasted Caprese Couscous
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Can you believe it's already Friday again?? I can, because I literally wait for it all week long. And after one of the busiest weeks in a while, I had quite a lack of grocery items hanging around. So what's in your fridge on this fantastic Friday? Let's see what was in mine.
I always have cherry tomatoes on hand (unless there is something completely wrong with me) because they are my absolute favorite. They are always slightly sweet and juicy and they go well in everything from salad to spaghetti sauce. I also happen to have a new pot of basil that I'm nursing in my backyard and praying that the snails don't find. Growing herbs is a great way to give yourself multiple meal options as it opens up the variety of flavor profiles you can create. And a leftover tub of baby mozzarella balls gave me the idea to make a caprese salad. But seeing as I can have caprese salad anywhere, I decided to spice it up and make it a Roasted Caprese salad. Since I felt like the salad would need a little extra weight behind it to make it a meal, I added the rest of the whole wheat Israeli (or Pearl) Couscous I had in the pantry. Instant classic.
I coated the tomatoes in Olive Oil, salt, pepper, italian herbs, a little garlic and a splash of balsamic vinegar. Then I broiled them....
And they came out like this, perfectly charred and caramelized.
I chopped up the basil and sliced the mozzarella balls in half. You don't have to halve them, but I wanted more cheese throughout the salad.
And here it is, a perfect summertime meal that took about 15 minutes to prepare. I added a few slices of grilled chicken over the top because my basketball playing husband needed some extra protein, but this would make an awesome lunch or dinner just as it is. You should probably make extra.
Roasted Caprese Couscous SaladCherry TomatoesBasilFresh Mozzarella Cheese Israeli Couscous1 tsp. garlic, mincedsalt and pepperOlive oilItalian seasoningBalsamic Vinegar
I didn't write the amounts I actually used here because its really up to you. There's no rules as to how many tomatoes or how much cheese you need. Whatever you have is perfectly fine. I'll just share the technique. Coat your tomatoes in oil, herbs, salt and pepper, garlic and a splash of balsamic vinegar. Broil on High for about 10 minutes, turning occasionally until they burst and become slightly charred. Cook the couscous according to package directions and place in the fridge to cool off. In a large bowl, combine the mozzarella, basil, and cooled couscous. When the tomatoes are done, let them cool off for a few minutes as well. Add them to the bowl and coat everything with a bit more salt, pepper and balsamic vinegar. Stir well and place in the fridge until ready to eat.
Enjoy!
I always have cherry tomatoes on hand (unless there is something completely wrong with me) because they are my absolute favorite. They are always slightly sweet and juicy and they go well in everything from salad to spaghetti sauce. I also happen to have a new pot of basil that I'm nursing in my backyard and praying that the snails don't find. Growing herbs is a great way to give yourself multiple meal options as it opens up the variety of flavor profiles you can create. And a leftover tub of baby mozzarella balls gave me the idea to make a caprese salad. But seeing as I can have caprese salad anywhere, I decided to spice it up and make it a Roasted Caprese salad. Since I felt like the salad would need a little extra weight behind it to make it a meal, I added the rest of the whole wheat Israeli (or Pearl) Couscous I had in the pantry. Instant classic.I coated the tomatoes in Olive Oil, salt, pepper, italian herbs, a little garlic and a splash of balsamic vinegar. Then I broiled them....And they came out like this, perfectly charred and caramelized.I chopped up the basil and sliced the mozzarella balls in half. You don't have to halve them, but I wanted more cheese throughout the salad.And here it is, a perfect summertime meal that took about 15 minutes to prepare. I added a few slices of grilled chicken over the top because my basketball playing husband needed some extra protein, but this would make an awesome lunch or dinner just as it is. You should probably make extra. Roasted Caprese Couscous SaladCherry TomatoesBasilFresh Mozzarella Cheese Israeli Couscous1 tsp. garlic, mincedsalt and pepperOlive oilItalian seasoningBalsamic Vinegar
I didn't write the amounts I actually used here because its really up to you. There's no rules as to how many tomatoes or how much cheese you need. Whatever you have is perfectly fine. I'll just share the technique. Coat your tomatoes in oil, herbs, salt and pepper, garlic and a splash of balsamic vinegar. Broil on High for about 10 minutes, turning occasionally until they burst and become slightly charred. Cook the couscous according to package directions and place in the fridge to cool off. In a large bowl, combine the mozzarella, basil, and cooled couscous. When the tomatoes are done, let them cool off for a few minutes as well. Add them to the bowl and coat everything with a bit more salt, pepper and balsamic vinegar. Stir well and place in the fridge until ready to eat.
Enjoy!
The Week-Cap - It's Back
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Here's the deal, I've missed two Week-Cap's in a row. Unacceptable. I could give you my list of excuses...there were Laker games, American Idol finales and house hunting (more on that in the next few weeks). I could tell you I was sick. Which I was. I could also tell you I had finals in my online class. But none of that tells you about what I've been eating or cooking or making for two whole weeks! Booooo!
So here we go.
And finally, shout out to some dear friends who just brought a sweet baby girl into the world this week! Hooray!!
So here we go.
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| View from WP24 |
- Monday - In the above paragraph I mentioned the Lakers. I will from here on out ignore the fact that they lost miserably on this evening and choose to remember that we got to go to not one, but two of the games. With that said, it was a sad night in our house with both of us being sick and watching our team go away for the summer. Tear. The good news is, I made an amazing cheese and salami board, which I think I'll do a post on. Win.
- Tuesday - How can I say this? American. Idol. Finale. In person. At the Nokia theater L.A. Live. One of the funnest things I've ever been to! This was followed by a nearly 6 hour stay at one of the best restaurants in Los Angeles, WP24. There was dumplings, there was noodles, there was prawns and there was cocktails. There was one of the best steaks I've ever tried. Followed by Chinese Donuts. Ridiculous. I highly recommend this restaurant if you are ever in Downtown L.A.
- Wednesday - Sicker than sick, exhausted and buzzing. My couch with a bowl of whole wheat pasta. And Phillip Phillips. Yes.
- Thursday - Feeling so much better! We took a trip to one of our local hangouts, SideDoor for some beer tasting and food. I had probably one of the best beers I've ever tried, the crisp and cool Einstök Icelandic White Ale. I haven't looked for it in stores yet, but if you can find it, try it!
- Friday - Yummy Grilled Halibut and Vegetables for dinner at Rock 'N Fish. It was also National Wine Day and if you didn't get a chance, check out some of my favorite wine picks right here. Happy Memorial Day Weekend! I hope you have the chance to eat some great BBQ and be with people you love. Comment below and tell me what you ate this weekend!
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| Tiny Dumplings at WP24 |
And finally, shout out to some dear friends who just brought a sweet baby girl into the world this week! Hooray!!
Farmer's Market Finds
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Last weekend I visited yet another Farmer's Market, this time at the Great Park in Irvine, Ca. If you live locally, this is a fantastic Market to visit. It has a much more 'country' feel than other local markets I've been to because it is literally in the middle of a field of Eucalyptus trees. There is live music and 5-6 food trucks present every Sunday. And on the first Sunday of each month, there is an adjacent antique market to peruse through. I love supporting local and small businesses, so I was extremely pleased to find some of the most fantastic products I've seen in a while at this Farmer's Market. I will be back again and again for the following items:
This Coconut Honeybush tea from One Love Tea is probably one of the best things I have ever tasted! It is a highly fragrant, slightly sweet tea that tastes so much like coconut, it's crazy. I've enjoyed it hot and cold and can't decide which I like better. Either way you choose, a little goes a long way and it brews in a super quick 1-3 minutes. If you can't get this unique tea close to you, order it online!
The Chile Boys from New Mexico make this AMAZING salsa verde using chiles grown on their grandfather's farm. This salsa is about medium in heat and is incredibly fresh tasting, due to the flecks of cilantro and lime pulp throughout. I used it on grilled veggie tacos and with tortilla chips, soooo good!
How can you not want to just spoon this out of the jar? I adore honey, but there's something so special about honeycomb. I mean, bees made it. From nectar and wax...what??! I will be happily using this on everything from toast to cheese boards to who knows what else I'll come up with.
These organic, pesticide free blueberries were incredible! They were plump, juicy and just the right amount of sweet. I had planned on using them in some yummy baked good, but as you can tell from the past tense, they were already eaten by the handful.
Another fantastic fruit I found was this Flavoroso Pluot. A pluot is a cross between a plum and an apricot and the result is a super fresh, slightly tart flavor close to that of a plum combined with the creamy, soft texture of an apricot. These were so juicy i had to eat them over the sink! I can't wait to go back and get more.
I love buying all natural, handmade soap and these lovely bars came from Camlon Farm in Perris, Ca. They had photos of their goats at their stand. How could I say no? Plus, they had lovely mixtures that I haven't seen elsewhere, like the Rosemary with Coffee Grounds. The grounds act as an exfoliant and give off a slight scent, but you mostly pick up the fresh rosemary. The top bar is Rose Jasmine, which I am a sucker for. I bought a few of these to place around my house and so far, I'm in love!
I hope these finds inspire you to go find some things you like at your local market. Get outside and support your community by helping these kinds of businesses.
Enjoy!
This Coconut Honeybush tea from One Love Tea is probably one of the best things I have ever tasted! It is a highly fragrant, slightly sweet tea that tastes so much like coconut, it's crazy. I've enjoyed it hot and cold and can't decide which I like better. Either way you choose, a little goes a long way and it brews in a super quick 1-3 minutes. If you can't get this unique tea close to you, order it online!The Chile Boys from New Mexico make this AMAZING salsa verde using chiles grown on their grandfather's farm. This salsa is about medium in heat and is incredibly fresh tasting, due to the flecks of cilantro and lime pulp throughout. I used it on grilled veggie tacos and with tortilla chips, soooo good!How can you not want to just spoon this out of the jar? I adore honey, but there's something so special about honeycomb. I mean, bees made it. From nectar and wax...what??! I will be happily using this on everything from toast to cheese boards to who knows what else I'll come up with.These organic, pesticide free blueberries were incredible! They were plump, juicy and just the right amount of sweet. I had planned on using them in some yummy baked good, but as you can tell from the past tense, they were already eaten by the handful.Another fantastic fruit I found was this Flavoroso Pluot. A pluot is a cross between a plum and an apricot and the result is a super fresh, slightly tart flavor close to that of a plum combined with the creamy, soft texture of an apricot. These were so juicy i had to eat them over the sink! I can't wait to go back and get more.I love buying all natural, handmade soap and these lovely bars came from Camlon Farm in Perris, Ca. They had photos of their goats at their stand. How could I say no? Plus, they had lovely mixtures that I haven't seen elsewhere, like the Rosemary with Coffee Grounds. The grounds act as an exfoliant and give off a slight scent, but you mostly pick up the fresh rosemary. The top bar is Rose Jasmine, which I am a sucker for. I bought a few of these to place around my house and so far, I'm in love!I hope these finds inspire you to go find some things you like at your local market. Get outside and support your community by helping these kinds of businesses.
Enjoy!
8 Temmuz 2012 Pazar
Golden Grilled Chicken Thighs with Apricots
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Ingredients:
1 pound skinless, boneless chicken thighs
Salt and ground black pepper
1/2 cup apricot nectar
6 tablespoons apricot preserves
4 tablespoons snipped fresh mint
1 teaspoon olive oil + 1 tsp.
1 tablespoon sherry vinegar
1/2 teaspoon curry powder
1 clove garlic, minced
4 medium apricots, halved and pitted
2 green onions, chopped
1/4 cup chopped pistachios
1 tablespoon Dijon-style mustard
1/2 teaspoon mustard seed
Directions:
Sprinkle chicken with salt and black pepper. Place in large resealable plastic bag set in shallow dish. For marinade,in bowl combine half of the nectar, 2 tablespoons of the preserves, half of the mint, 1 tablespoon of the olive oil, the vinegar, curry, and garlic. Pour over chicken. Seal bag; turn to coat. Refrigerate 2 to 4 hours.
Remove chicken from marinade; discard marinade. For charcoal grill, place chicken on rack directly over medium coals. Grill,uncovered, for 12 to 15 minutes or until chicken is no longer pink (180 degrees F), turning once halfway through. Add apricots to grill, cut sides down, the last 5 minutes of grilling or until lightly browned. (For gas grill, preheat grill. Reduce heat to medium. Place chicken on grill rack over heat. Cover; grill as above.)
For sauce, in bowl combine remaining apricot nectar, preserves, mint, olive oil, the chopped green onions, 3 tablespoons of the pistachios, the mustard, mustard seed, and 1/4 teaspoon salt. Serve chicken with sauce and apricots; sprinkle with remaining pistachios. Makes 4 servings.
Recipe shared from: http://www.bhg.com/recipe/chicken/golden-grilled-chicken-thighs-with-apricots/
Ingredients:
1 pound skinless, boneless chicken thighs
Salt and ground black pepper
1/2 cup apricot nectar
6 tablespoons apricot preserves
4 tablespoons snipped fresh mint
1 teaspoon olive oil + 1 tsp.
1 tablespoon sherry vinegar
1/2 teaspoon curry powder
1 clove garlic, minced
4 medium apricots, halved and pitted
2 green onions, chopped
1/4 cup chopped pistachios
1 tablespoon Dijon-style mustard
1/2 teaspoon mustard seed
Directions:
Sprinkle chicken with salt and black pepper. Place in large resealable plastic bag set in shallow dish. For marinade,in bowl combine half of the nectar, 2 tablespoons of the preserves, half of the mint, 1 tablespoon of the olive oil, the vinegar, curry, and garlic. Pour over chicken. Seal bag; turn to coat. Refrigerate 2 to 4 hours.
Remove chicken from marinade; discard marinade. For charcoal grill, place chicken on rack directly over medium coals. Grill,uncovered, for 12 to 15 minutes or until chicken is no longer pink (180 degrees F), turning once halfway through. Add apricots to grill, cut sides down, the last 5 minutes of grilling or until lightly browned. (For gas grill, preheat grill. Reduce heat to medium. Place chicken on grill rack over heat. Cover; grill as above.)
For sauce, in bowl combine remaining apricot nectar, preserves, mint, olive oil, the chopped green onions, 3 tablespoons of the pistachios, the mustard, mustard seed, and 1/4 teaspoon salt. Serve chicken with sauce and apricots; sprinkle with remaining pistachios. Makes 4 servings.
Recipe shared from: http://www.bhg.com/recipe/chicken/golden-grilled-chicken-thighs-with-apricots/
Chocolate-Raspberry Bites
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Ingredients:
3 - 4 tablespoons raspberry, strawberry, apricot or other flavor jam or preserves
1-9 ounce package chocolate wafers (40 cookies)
1 cup semisweet chocolate pieces
2 teaspoons shortening
Directions:
1Spread 1/2 teaspoon jam evenly over the flat side of each of 20 wafers. Top with the remaining 20 wafers, flat sides down. Place filled cookies on a wire rack set over waxed paper.
For icing, in a large glass measuring cup, combine chocolate pieces and shortening. Microwave on 100 percent power (high) for 1 to 2 minutes or until mixture is melted and smooth, stirring every 30 seconds.
Spoon and gently spread icing over the top of each cookie, letting excess drip onto waxed paper. Let stand until icing is set. Loosely cover and store in refrigerator. Serve cookies the same day.
Recipe shared from: http://www.bhg.com/recipe/cookies/chocolate-raspberry-bites/
Ingredients:
3 - 4 tablespoons raspberry, strawberry, apricot or other flavor jam or preserves
1-9 ounce package chocolate wafers (40 cookies)
1 cup semisweet chocolate pieces
2 teaspoons shortening
Directions:
1Spread 1/2 teaspoon jam evenly over the flat side of each of 20 wafers. Top with the remaining 20 wafers, flat sides down. Place filled cookies on a wire rack set over waxed paper.
For icing, in a large glass measuring cup, combine chocolate pieces and shortening. Microwave on 100 percent power (high) for 1 to 2 minutes or until mixture is melted and smooth, stirring every 30 seconds.
Spoon and gently spread icing over the top of each cookie, letting excess drip onto waxed paper. Let stand until icing is set. Loosely cover and store in refrigerator. Serve cookies the same day.
Recipe shared from: http://www.bhg.com/recipe/cookies/chocolate-raspberry-bites/
No-Bake Butterscotch-Pretzel Bars
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Ingredients:
Nonstick cooking spray
1 1/2 cups powdered sugar
1 cup creamy peanut butter
6 tablespoons butter, melted
2 cups crushed pretzels (about 6-1/2 ounces)
1-11 ounce package (about 2 cups) butterscotch-flavored pieces
1/4 cup whipping cream
1/2 cup coarsely crushed pretzels
1/2 cup chopped peanuts
Directions:
Line a 13x9x2-inch pan with foil. Lightly coat the foil with cooking spray; set aside. In a large mixing bowl, stir together powdered sugar, peanut butter, and melted butter. Stir in 2 cups crushed pretzels. Press mixture firmly into the bottom of prepared pan.
In a heavy medium saucepan, combine butterscotch pieces and whipping cream. Stir over low heat until pieces are just melted.
Carefully spoon and spread butterscotch mixture over crumb mixture in pan. Sprinkle 1/2 cup coarsely crushed pretzels and the peanuts evenly over butterscotch mixture; press gently.
Cover and chill for at least 2 hours. Cut into bars to serve. Store in refrigerator for up to 1 week.
Recipe shared from: http://www.bhg.com/recipe/cookies/no-bake-butterscotch-pretzel-bars/
Ingredients:
Nonstick cooking spray
1 1/2 cups powdered sugar
1 cup creamy peanut butter
6 tablespoons butter, melted
2 cups crushed pretzels (about 6-1/2 ounces)
1-11 ounce package (about 2 cups) butterscotch-flavored pieces
1/4 cup whipping cream
1/2 cup coarsely crushed pretzels
1/2 cup chopped peanuts
Directions:
Line a 13x9x2-inch pan with foil. Lightly coat the foil with cooking spray; set aside. In a large mixing bowl, stir together powdered sugar, peanut butter, and melted butter. Stir in 2 cups crushed pretzels. Press mixture firmly into the bottom of prepared pan.
In a heavy medium saucepan, combine butterscotch pieces and whipping cream. Stir over low heat until pieces are just melted.
Carefully spoon and spread butterscotch mixture over crumb mixture in pan. Sprinkle 1/2 cup coarsely crushed pretzels and the peanuts evenly over butterscotch mixture; press gently.
Cover and chill for at least 2 hours. Cut into bars to serve. Store in refrigerator for up to 1 week.
Recipe shared from: http://www.bhg.com/recipe/cookies/no-bake-butterscotch-pretzel-bars/
Fruit and Nut Chocolate Sticks
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Ingredients:
1-3 1/2 ounce package individually wrapped 60-calorie rich dark chocolate sticks (9 sticks)
4 1/2 teaspoons creamy peanut butter
3 tablespoons snipped dried cranberries or golden raisins
3 tablespoons finely chopped nuts, such as peanuts, toasted pecans, macadamia nuts, or toasted hazelnuts
Directions:
Holding each chocolate stick with a paper towel, spread about 1/2 teaspoon of the peanut butter on half or more of the stick. Roll coated stick in dried fruit and nuts. Makes 9 servings.
Recipe shared from: http://www.bhg.com/recipe/desserts/fruit-and-nut-chocolate-sticks/
Ingredients:
1-3 1/2 ounce package individually wrapped 60-calorie rich dark chocolate sticks (9 sticks)
4 1/2 teaspoons creamy peanut butter
3 tablespoons snipped dried cranberries or golden raisins
3 tablespoons finely chopped nuts, such as peanuts, toasted pecans, macadamia nuts, or toasted hazelnuts
Directions:
Holding each chocolate stick with a paper towel, spread about 1/2 teaspoon of the peanut butter on half or more of the stick. Roll coated stick in dried fruit and nuts. Makes 9 servings.
Recipe shared from: http://www.bhg.com/recipe/desserts/fruit-and-nut-chocolate-sticks/
Peanut Butter Truffles
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Ingredients:
2 cups sugar
1-5 ounce can evaporated milk
1/2 cup butter
2 cups tiny marshmallows
3/4 cup creamy peanut butter
1/2 teaspoon vanilla
12 ounces dark or bittersweet chocolate, chopped
2 teaspoons shortening
Finely chopped peanuts (optional)
Directions:
Butter the side of a medium heavy saucepan. In the saucepan, combine sugar, evaporated milk, and butter. Cook and stir over medium-high heat until mixture is boiling. Reduce heat to medium; continue boiling at a moderate, steady rate for 12 minutes, stirring occasionally.
Remove saucepan from heat. Stir in marshmallows, peanut butter, and vanilla. Transfer mixture to a large bowl. Chill for 45 minutes to 1 hour or until mixture is thick and can be molded.
Line a large baking sheet with waxed paper or parchment paper. Shape mixture into 1-inch balls; place on the prepared baking sheet. Freeze for 15 minutes.
In a medium saucepan, combine chocolate and shortening. Cook and stir over low heat until melted. Dip balls, one at a time, into melted chocolate. Let excess chocolate drip off balls. Place on a wire rack set over waxed paper. If desired, sprinkle with peanuts. Let stand until chocolate is set.* Makes about 50 truffles.
Recipe shared from: http://www.bhg.com/recipe/candy/peanut-butter-truffles/
Ingredients:
2 cups sugar
1-5 ounce can evaporated milk
1/2 cup butter
2 cups tiny marshmallows
3/4 cup creamy peanut butter
1/2 teaspoon vanilla
12 ounces dark or bittersweet chocolate, chopped
2 teaspoons shortening
Finely chopped peanuts (optional)
Directions:
Butter the side of a medium heavy saucepan. In the saucepan, combine sugar, evaporated milk, and butter. Cook and stir over medium-high heat until mixture is boiling. Reduce heat to medium; continue boiling at a moderate, steady rate for 12 minutes, stirring occasionally.
Remove saucepan from heat. Stir in marshmallows, peanut butter, and vanilla. Transfer mixture to a large bowl. Chill for 45 minutes to 1 hour or until mixture is thick and can be molded.
Line a large baking sheet with waxed paper or parchment paper. Shape mixture into 1-inch balls; place on the prepared baking sheet. Freeze for 15 minutes.
In a medium saucepan, combine chocolate and shortening. Cook and stir over low heat until melted. Dip balls, one at a time, into melted chocolate. Let excess chocolate drip off balls. Place on a wire rack set over waxed paper. If desired, sprinkle with peanuts. Let stand until chocolate is set.* Makes about 50 truffles.
Recipe shared from: http://www.bhg.com/recipe/candy/peanut-butter-truffles/
7 Temmuz 2012 Cumartesi
What's in Your Fridge Friday: Roasted Caprese Couscous
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Can you believe it's already Friday again?? I can, because I literally wait for it all week long. And after one of the busiest weeks in a while, I had quite a lack of grocery items hanging around. So what's in your fridge on this fantastic Friday? Let's see what was in mine.
I always have cherry tomatoes on hand (unless there is something completely wrong with me) because they are my absolute favorite. They are always slightly sweet and juicy and they go well in everything from salad to spaghetti sauce. I also happen to have a new pot of basil that I'm nursing in my backyard and praying that the snails don't find. Growing herbs is a great way to give yourself multiple meal options as it opens up the variety of flavor profiles you can create. And a leftover tub of baby mozzarella balls gave me the idea to make a caprese salad. But seeing as I can have caprese salad anywhere, I decided to spice it up and make it a Roasted Caprese salad. Since I felt like the salad would need a little extra weight behind it to make it a meal, I added the rest of the whole wheat Israeli (or Pearl) Couscous I had in the pantry. Instant classic.
I coated the tomatoes in Olive Oil, salt, pepper, italian herbs, a little garlic and a splash of balsamic vinegar. Then I broiled them....
And they came out like this, perfectly charred and caramelized.
I chopped up the basil and sliced the mozzarella balls in half. You don't have to halve them, but I wanted more cheese throughout the salad.
And here it is, a perfect summertime meal that took about 15 minutes to prepare. I added a few slices of grilled chicken over the top because my basketball playing husband needed some extra protein, but this would make an awesome lunch or dinner just as it is. You should probably make extra.
Roasted Caprese Couscous Salad Cherry Tomatoes Basil Fresh Mozzarella Cheese Israeli Couscous 1 tsp. garlic, minced salt and pepper Olive oil Italian seasoning Balsamic Vinegar
I didn't write the amounts I actually used here because its really up to you. There's no rules as to how many tomatoes or how much cheese you need. Whatever you have is perfectly fine. I'll just share the technique. Coat your tomatoes in oil, herbs, salt and pepper, garlic and a splash of balsamic vinegar. Broil on High for about 10 minutes, turning occasionally until they burst and become slightly charred. Cook the couscous according to package directions and place in the fridge to cool off. In a large bowl, combine the mozzarella, basil, and cooled couscous. When the tomatoes are done, let them cool off for a few minutes as well. Add them to the bowl and coat everything with a bit more salt, pepper and balsamic vinegar. Stir well and place in the fridge until ready to eat.
Enjoy!
I always have cherry tomatoes on hand (unless there is something completely wrong with me) because they are my absolute favorite. They are always slightly sweet and juicy and they go well in everything from salad to spaghetti sauce. I also happen to have a new pot of basil that I'm nursing in my backyard and praying that the snails don't find. Growing herbs is a great way to give yourself multiple meal options as it opens up the variety of flavor profiles you can create. And a leftover tub of baby mozzarella balls gave me the idea to make a caprese salad. But seeing as I can have caprese salad anywhere, I decided to spice it up and make it a Roasted Caprese salad. Since I felt like the salad would need a little extra weight behind it to make it a meal, I added the rest of the whole wheat Israeli (or Pearl) Couscous I had in the pantry. Instant classic.
I coated the tomatoes in Olive Oil, salt, pepper, italian herbs, a little garlic and a splash of balsamic vinegar. Then I broiled them....
And they came out like this, perfectly charred and caramelized.
I chopped up the basil and sliced the mozzarella balls in half. You don't have to halve them, but I wanted more cheese throughout the salad.
And here it is, a perfect summertime meal that took about 15 minutes to prepare. I added a few slices of grilled chicken over the top because my basketball playing husband needed some extra protein, but this would make an awesome lunch or dinner just as it is. You should probably make extra.
Roasted Caprese Couscous Salad Cherry Tomatoes Basil Fresh Mozzarella Cheese Israeli Couscous 1 tsp. garlic, minced salt and pepper Olive oil Italian seasoning Balsamic Vinegar
I didn't write the amounts I actually used here because its really up to you. There's no rules as to how many tomatoes or how much cheese you need. Whatever you have is perfectly fine. I'll just share the technique. Coat your tomatoes in oil, herbs, salt and pepper, garlic and a splash of balsamic vinegar. Broil on High for about 10 minutes, turning occasionally until they burst and become slightly charred. Cook the couscous according to package directions and place in the fridge to cool off. In a large bowl, combine the mozzarella, basil, and cooled couscous. When the tomatoes are done, let them cool off for a few minutes as well. Add them to the bowl and coat everything with a bit more salt, pepper and balsamic vinegar. Stir well and place in the fridge until ready to eat.
Enjoy!
The Week-Cap - It's Back
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Here's the deal, I've missed two Week-Cap's in a row. Unacceptable. I could give you my list of excuses...there were Laker games, American Idol finales and house hunting (more on that in the next few weeks). I could tell you I was sick. Which I was. I could also tell you I had finals in my online class. But none of that tells you about what I've been eating or cooking or making for two whole weeks! Booooo!
So here we go.
And finally, shout out to some dear friends who just brought a sweet baby girl into the world this week! Hooray!!
So here we go.
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| View from WP24 |
- Monday - In the above paragraph I mentioned the Lakers. I will from here on out ignore the fact that they lost miserably on this evening and choose to remember that we got to go to not one, but two of the games. With that said, it was a sad night in our house with both of us being sick and watching our team go away for the summer. Tear. The good news is, I made an amazing cheese and salami board, which I think I'll do a post on. Win.
- Tuesday - How can I say this? American. Idol. Finale. In person. At the Nokia theater L.A. Live. One of the funnest things I've ever been to! This was followed by a nearly 6 hour stay at one of the best restaurants in Los Angeles, WP24. There was dumplings, there was noodles, there was prawns and there was cocktails. There was one of the best steaks I've ever tried. Followed by Chinese Donuts. Ridiculous. I highly recommend this restaurant if you are ever in Downtown L.A.
- Wednesday - Sicker than sick, exhausted and buzzing. My couch with a bowl of whole wheat pasta. And Phillip Phillips. Yes.
- Thursday - Feeling so much better! We took a trip to one of our local hangouts, SideDoor for some beer tasting and food. I had probably one of the best beers I've ever tried, the crisp and cool Einstök Icelandic White Ale. I haven't looked for it in stores yet, but if you can find it, try it!
- Friday - Yummy Grilled Halibut and Vegetables for dinner at Rock 'N Fish. It was also National Wine Day and if you didn't get a chance, check out some of my favorite wine picks right here. Happy Memorial Day Weekend! I hope you have the chance to eat some great BBQ and be with people you love. Comment below and tell me what you ate this weekend!
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| Tiny Dumplings at WP24 |
And finally, shout out to some dear friends who just brought a sweet baby girl into the world this week! Hooray!!
Farmer's Market Finds
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Last weekend I visited yet another Farmer's Market, this time at the Great Park in Irvine, Ca. If you live locally, this is a fantastic Market to visit. It has a much more 'country' feel than other local markets I've been to because it is literally in the middle of a field of Eucalyptus trees. There is live music and 5-6 food trucks present every Sunday. And on the first Sunday of each month, there is an adjacent antique market to peruse through. I love supporting local and small businesses, so I was extremely pleased to find some of the most fantastic products I've seen in a while at this Farmer's Market. I will be back again and again for the following items:This Coconut Honeybush tea from One Love Tea is probably one of the best things I have ever tasted! It is a highly fragrant, slightly sweet tea that tastes so much like coconut, it's crazy. I've enjoyed it hot and cold and can't decide which I like better. Either way you choose, a little goes a long way and it brews in a super quick 1-3 minutes. If you can't get this unique tea close to you, order it online!
The Chile Boys from New Mexico make this AMAZING salsa verde using chiles grown on their grandfather's farm. This salsa is about medium in heat and is incredibly fresh tasting, due to the flecks of cilantro and lime pulp throughout. I used it on grilled veggie tacos and with tortilla chips, soooo good!
How can you not want to just spoon this out of the jar? I adore honey, but there's something so special about honeycomb. I mean, bees made it. From nectar and wax...what??! I will be happily using this on everything from toast to cheese boards to who knows what else I'll come up with.
These organic, pesticide free blueberries were incredible! They were plump, juicy and just the right amount of sweet. I had planned on using them in some yummy baked good, but as you can tell from the past tense, they were already eaten by the handful.
Another fantastic fruit I found was this Flavoroso Pluot. A pluot is a cross between a plum and an apricot and the result is a super fresh, slightly tart flavor close to that of a plum combined with the creamy, soft texture of an apricot. These were so juicy i had to eat them over the sink! I can't wait to go back and get more.
I love buying all natural, handmade soap and these lovely bars came from Camlon Farm in Perris, Ca. They had photos of their goats at their stand. How could I say no? Plus, they had lovely mixtures that I haven't seen elsewhere, like the Rosemary with Coffee Grounds. The grounds act as an exfoliant and give off a slight scent, but you mostly pick up the fresh rosemary. The top bar is Rose Jasmine, which I am a sucker for. I bought a few of these to place around my house and so far, I'm in love!
I hope these finds inspire you to go find some things you like at your local market. Get outside and support your community by helping these kinds of businesses.
Enjoy!
This Coconut Honeybush tea from One Love Tea is probably one of the best things I have ever tasted! It is a highly fragrant, slightly sweet tea that tastes so much like coconut, it's crazy. I've enjoyed it hot and cold and can't decide which I like better. Either way you choose, a little goes a long way and it brews in a super quick 1-3 minutes. If you can't get this unique tea close to you, order it online!The Chile Boys from New Mexico make this AMAZING salsa verde using chiles grown on their grandfather's farm. This salsa is about medium in heat and is incredibly fresh tasting, due to the flecks of cilantro and lime pulp throughout. I used it on grilled veggie tacos and with tortilla chips, soooo good!How can you not want to just spoon this out of the jar? I adore honey, but there's something so special about honeycomb. I mean, bees made it. From nectar and wax...what??! I will be happily using this on everything from toast to cheese boards to who knows what else I'll come up with.These organic, pesticide free blueberries were incredible! They were plump, juicy and just the right amount of sweet. I had planned on using them in some yummy baked good, but as you can tell from the past tense, they were already eaten by the handful.Another fantastic fruit I found was this Flavoroso Pluot. A pluot is a cross between a plum and an apricot and the result is a super fresh, slightly tart flavor close to that of a plum combined with the creamy, soft texture of an apricot. These were so juicy i had to eat them over the sink! I can't wait to go back and get more.I love buying all natural, handmade soap and these lovely bars came from Camlon Farm in Perris, Ca. They had photos of their goats at their stand. How could I say no? Plus, they had lovely mixtures that I haven't seen elsewhere, like the Rosemary with Coffee Grounds. The grounds act as an exfoliant and give off a slight scent, but you mostly pick up the fresh rosemary. The top bar is Rose Jasmine, which I am a sucker for. I bought a few of these to place around my house and so far, I'm in love!I hope these finds inspire you to go find some things you like at your local market. Get outside and support your community by helping these kinds of businesses.
Enjoy!
Peanut Butter and Jelly Blondies
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As a kid in school I remember anxiously opening my lunch bag to see what I was in store for that day. I always hoped for pizza, but that was a rarity. I always hoped for fruit roll ups, but again, I'd have to trade my string cheese for junk food that good. What I could always count on though, was a great sandwich, and my favorite was peanut butter and jelly. It was the only sandwich that I didn't mind being a bit soggy by the time I got to it. I was feeling a bit nostalgic last week and wanted to indulge in one of my favorite flavor combinations in a new way.
I started thinking about how amazing a peanut butter blondie would be, but rather than topping it with chocolate (which frankly would probably be perfect as well) I thought it would be great to bake in some really good jam and create the flavor I had loved growing up. What resulted was one of the easiest, yet most delicious treats I've ever made. Kids will love this, adults will love this, you will love this.
Start with some all natural, creamy peanut butter. Try not to eat it straight out of the jar like me. 
This is the mixture of butter, brown sugar and peanut butter. Again, try not to eat this directly out of the pan with a handful of chocolate chips. Patience. It gets better.
Once the batter is placed into the greased baking dish, glob on whatever flavor of jam you happen to have on hand. I used strawberry, but next time maybe I'll try blackberry. 
Grab a glass of milk, and attempt to not to eat the entire dish of these. That was the hardest part of all. These treats are gooey, but that is how they are supposed to be. Think brownies. Only they're made of peanut butter. And called blondies. I would have taken this over a sandwich any day.
Peanut Butter & Jelly BlondiesAdapted from Joy the Baker
5 T unsalted butter, cut in half1 C dark brown sugar1/2 C creamy, natural peanut butter1 egg1 tsp. vanilla1/4 tsp. salt1 C all purpose flour1/2 tsp. baking powder
Preheat the oven to 325 degrees and grease and line an 8 x 8 baking dish.
In a small saucepan over medium heat, melt the butter and sugar together. Remove from the heat and add the peanut butter, stirring to cool. Wait a few minutes and add the egg and vanilla (you don't want scrambled eggs in your batter :).
In a separate bowl, combine the dry ingredients. Add the peanut butter mixture and stir until the flour is just incorporated. The batter with be thick and grainy. Mash the batter into the prepared baking dish and spread to fill it out. Using a spoon, scoop about 9 tablespoons of jam onto the dough as pictured above. Then, using a knife or toothpick, spread the jam and slightly mix it in with the batter for a marbled effect.
Bake for 25 to 30 minutes or until the edges are golden and a toothpick comes out clean. Allow to cool thirty minutes before slicing, if you can wait that long :) This would be amazing with some cold vanilla ice cream, but a tall glass of almond milk did me just fine. You could also double the recipe.
Enjoy!
As a kid in school I remember anxiously opening my lunch bag to see what I was in store for that day. I always hoped for pizza, but that was a rarity. I always hoped for fruit roll ups, but again, I'd have to trade my string cheese for junk food that good. What I could always count on though, was a great sandwich, and my favorite was peanut butter and jelly. It was the only sandwich that I didn't mind being a bit soggy by the time I got to it. I was feeling a bit nostalgic last week and wanted to indulge in one of my favorite flavor combinations in a new way.
I started thinking about how amazing a peanut butter blondie would be, but rather than topping it with chocolate (which frankly would probably be perfect as well) I thought it would be great to bake in some really good jam and create the flavor I had loved growing up. What resulted was one of the easiest, yet most delicious treats I've ever made. Kids will love this, adults will love this, you will love this.Start with some all natural, creamy peanut butter. Try not to eat it straight out of the jar like me. This is the mixture of butter, brown sugar and peanut butter. Again, try not to eat this directly out of the pan with a handful of chocolate chips. Patience. It gets better.Once the batter is placed into the greased baking dish, glob on whatever flavor of jam you happen to have on hand. I used strawberry, but next time maybe I'll try blackberry. Grab a glass of milk, and attempt to not to eat the entire dish of these. That was the hardest part of all. These treats are gooey, but that is how they are supposed to be. Think brownies. Only they're made of peanut butter. And called blondies. I would have taken this over a sandwich any day. Peanut Butter & Jelly BlondiesAdapted from Joy the Baker
5 T unsalted butter, cut in half1 C dark brown sugar1/2 C creamy, natural peanut butter1 egg1 tsp. vanilla1/4 tsp. salt1 C all purpose flour1/2 tsp. baking powder
Preheat the oven to 325 degrees and grease and line an 8 x 8 baking dish.
In a small saucepan over medium heat, melt the butter and sugar together. Remove from the heat and add the peanut butter, stirring to cool. Wait a few minutes and add the egg and vanilla (you don't want scrambled eggs in your batter :).
In a separate bowl, combine the dry ingredients. Add the peanut butter mixture and stir until the flour is just incorporated. The batter with be thick and grainy. Mash the batter into the prepared baking dish and spread to fill it out. Using a spoon, scoop about 9 tablespoons of jam onto the dough as pictured above. Then, using a knife or toothpick, spread the jam and slightly mix it in with the batter for a marbled effect.
Bake for 25 to 30 minutes or until the edges are golden and a toothpick comes out clean. Allow to cool thirty minutes before slicing, if you can wait that long :) This would be amazing with some cold vanilla ice cream, but a tall glass of almond milk did me just fine. You could also double the recipe.
Enjoy!
Getting ready for the Fourth
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I LOVE the Fourth of July. Summertime is in full swing, BBQ's are on and grillin' and the pride of celebrating our Country is visually and emotionally everywhere. So here's a super fast, easy idea for a last minute cocktail you may be thirsting for to wash down that cheeseburger pre-firework display. You can combine a multitude of ingredients to accomplish this red, white and blue sparkler, just use this as a guide. All you need are:
grenadine, strawberry or raspberry puree
club soda or sprite
clear alcohol of choice (such as gin or vodka)
fresh blueberries
ice
That's it! Pour the grenadine or puree into the bottom of your glass, top with ice, a shot of gin and finish with club soda. Float the blueberries on top. You could add lemon or lime juice if you'd like, but it's not necessary. This would also make a great virgin or kids cocktail, just leave out the alcohol and use the sprite instead of club soda.
And here are a few Pinterest finds to help inspire your celebration.
http://hiphiphoorayblog.com/This is such a cute idea for a festive fruit salad or a garnish on the side of a cocktail glass. For a savory salad, mix watermelon stars with feta cheese and blueberries. 
http://blogs.babble.com/family-kitchen/2010/07/01/red-white-blue-stuffed-strawberries/I love the idea of these delicious little fruit bites as a simple dessert or appetizer, and they're pretty good for you too. The white is just mascarpone cheese, a bit of powdered sugar (you could also use honey) and vanilla extract. Mmmm.
http://alyssaguia.tumblr.com/post/25076223954I need these shorts.
Happy Fourth!
I LOVE the Fourth of July. Summertime is in full swing, BBQ's are on and grillin' and the pride of celebrating our Country is visually and emotionally everywhere. So here's a super fast, easy idea for a last minute cocktail you may be thirsting for to wash down that cheeseburger pre-firework display. You can combine a multitude of ingredients to accomplish this red, white and blue sparkler, just use this as a guide. All you need are:grenadine, strawberry or raspberry puree
club soda or sprite
clear alcohol of choice (such as gin or vodka)
fresh blueberries
ice
That's it! Pour the grenadine or puree into the bottom of your glass, top with ice, a shot of gin and finish with club soda. Float the blueberries on top. You could add lemon or lime juice if you'd like, but it's not necessary. This would also make a great virgin or kids cocktail, just leave out the alcohol and use the sprite instead of club soda.
And here are a few Pinterest finds to help inspire your celebration.
http://hiphiphoorayblog.com/This is such a cute idea for a festive fruit salad or a garnish on the side of a cocktail glass. For a savory salad, mix watermelon stars with feta cheese and blueberries. http://blogs.babble.com/family-kitchen/2010/07/01/red-white-blue-stuffed-strawberries/I love the idea of these delicious little fruit bites as a simple dessert or appetizer, and they're pretty good for you too. The white is just mascarpone cheese, a bit of powdered sugar (you could also use honey) and vanilla extract. Mmmm.http://alyssaguia.tumblr.com/post/25076223954I need these shorts. Happy Fourth!
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