Category Archives: blueberries

Taste Test Tuesday: Quaker Real Medley’s

Good day foodies! We’ve made it to another Tuesday. This week we’re talking oatmeal. The weather’s been changing a lot lately and sometimes you just need something that reminds you of your childhood. Quaker has released a product line of oatmeal called Real Medleys. As you have noticed McDonald’s and Starbucks have both started carrying oatmeal too.

I love oatmeal, I always have. It was the one thing growing up that my mother knew I would eat and not waste…lol. I like added things into my oatmeal, whether it be fruit, nuts or brown sugar. So these Quaker Real Medley’s are a real treat. There are for different medley combinations.
  • Summer Berry
  • Cherry Pistachio
  • Peach Almond
  • Apple Walnut
The Peach Almond oatmeal was delicious. Nice size chunks of peaches and slivers of almonds. The crunch of the almonds and the sweetness of the warm peaches is definitely a cozy fit. Apple Walnut oatmeal has a little surprise for you, there are also some tart cranberries in there. Crunchy walnuts and chopped pieces of sweet apples with the tanginess of the cranberries is like a party in your mouth. Sweet sun-ripened cherries, roasted almonds, and tasty pistachios create the Cherry Pistachio oatmeal. Pistachios aren’t a very popular nut when it comes to flavor combinations but Quaker did an awesome job with this one. Don’t want any nuts in your oatmeal? No problem. Check out the Summer Berry oatmeal with juicy strawberries, sweets raspberries, and plump blueberries. Fruit and oatmeal is such a great combination you don’t want to miss this one either.
All you have to do is pour hot water into the little cup, stir and enjoy. You can also add water and put it in the microwave, especially if you are on the go. I also tried milk with mine and it was just as yummy.
As always please feel free to comment on our blog, send us a tweet or an email. We would love to hear from you.

Green Smoothies: Have you tried them?

As you may have noticed a lot of people are talking about green smoothies and adding them to their daily regimen. How about you? Have you tried any green smoothie recipes lately?

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We’ve tried different recipes for green smoothies and we love them. This one here has a cup of frozen mixed fruit (peaches, mangoes, strawberries), one banana, one cup of apple juice and a handful of spinach.

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Over the next few weeks we will be sharing with you various green smoothie recipes and the benefits of drinking them. Are you ready to try a green smoothie? Do you have a combination you would like us to try? Leave us a comment and let us know.


Foodie Friday: Salad Ideas

Good Day Foodies!! Hope you all had a marvelous week. It’s time for Foodie Friday’s. This week we will be taking a look at a few options for making a salad. This will not be the only post on salads but rather a start of a complete series of posts on different salad options. This series will run for the next few months.

Salads don’t just begin with lettuce, but pasta, spinach, fruit or even cheese. What types of items do you like in your salad? If I’m having a salad with lettuce, I’ll usually make a bed of spring mix and add some arugula and spinach, along with shredded carrots, mandarin oranges, dried cranberries, golden raisins, pecans, cucumbers, and avocados. For a dressing sometimes I’ll drizzle honey mustard, ranch, strawberry vinaigrette or an Asian peanut dressing. It all depends on what my taste buds are craving.




Chicken Salad with Grapes & Pecans

Chicken Salad with Grapes Recipe
Photo Credit: Southern Living

1/2 cup of mayonnaise or ranch dressing
1 tablespoon fresh lemon juice
2 pounds skinned and boned chicken breasts, cooked and chopped
3 cups red and white seedless grapes, halved
1 cup chopped pecans, toasted

Combine all ingredients except pecans. Cover and store chill in refrigerator for at least 1 hour. Add pecans when ready to serve.

Quick Chef Salad:

Shredded Cheese
Cherry Tomatoes
Ham
Romaine Lettuce

Mix together and add your favorite dressing

Apple Pecan Gorgonzola Salad

Apple, Pecan and Gorgonzola Side Salad recipe
Photo Credit: Kraft Foods

2 Granny Smith apples, sliced
2 Tbsp. toasted Chopped Pecans
2 Tbsp. Crumbled Gorgonzola Cheese
1/2 cup Italian Dressing Mix, prepared with balsamic vinegar
Arrange apples slice on a plate in a circle. Sprinkle with pecans and cheese. Drizzle dressing on top.
Other Quick Salad Ideas:
Tomato & Peaches: Mix wedges of tomatoes and peaches, add slivers of red onion, a few red-pepper flakes and cilantro. Dress with olive oil and lime or lemon juice.
Carrots & Blueberries:  Grate carrots, toast some sunflower seeds, and toss with blueberries, olive oil, lemon juice and plenty of black pepper. Sweet, sour, crunchy, soft.
Red Salad: Combine tomato wedges with halved strawberries, basil leaves, shaved Parmesan and balsamic vinegar.
5-Bean Salad:  Chickpeas, cannelloni or other white beans, kidney or other red beans, steamed string beans and steamed yellow wax beans. Toss with vinaigrette, chopped scallions or red onion, and parsley.
Warm Potato Salad: Boil bite-size red potatoes. While still warm, dress them with olive oil, lemon juice, whole grain mustard, capers and parsley. Chopped shallots, bell peppers, etc.
Watermelon & Feta:  combine with roughly chopped mint, crumbled feta, sliced red onion and chopped Kalamata olives. Dress lightly with olive oil and lemon juice.You may need to add salt.
 
Walnut & Blue Cheese: Toss mixed greens with walnuts, blue cheese and raspberries; drizzle with a simple vinaigrette.
Smoked Salmon & Avocado:  Mix watercress with chopped smoked salmon, avocado, red onion and capers. Make a vinaigrette with olive oil, sherry vinegar and mustard powder.
Little Italy:  Chop or julienne salami and prosciutto, then toss with cubed mozzarella, chopped tomato, pepperoncini, oil and wine vinegar.
Thai & Sesame Noodles:  Combine about a half-cup peanut butter with a tablespoon soy sauce and enough coconut milk to make the mixture creamy (about a half cup), along with garlic and chili flakes in a blender or food processor. Toss sauce with cooked and cooled noodles, a load of mint, Thai basil, and/or cilantro, and lime juice. Shredded cucumber and carrots optional.
Hope you enjoy these salads, as always feel free to comment on our blog, send us an email, a tweet or comment on our Facebook Page.

 


Shake It Up with Frush!

If you follow us on Twitter and ‘Like’ our Facebook page you would have noticed that on Friday we mentioned hosting a taste testing party for Frush, a fruit and yogurt drink. Made with real fruit and creamy yogurt, this superdrink is a great snack for anytime of the day. There are 9 grams of protein per serving.

This drink comes in 8oz. and 32oz. bottles and is available in 4 flavors:
  • Blueberry
  • Strawberry
  • Peach
  • Strawberry Banana
Each of the flavors were very tasty. We had a poll going through out the day to see which flavor everyone liked best. Strawberry won, but Blueberry came in a very close second. We found out at the party that the kids loved the fruit and yogurt drink as well.
Below are a few pictures of the goodies that were sent to us. Once we have all the pictures people took from the party we will post them on our Facebook page.
Be sure to check them out on Facebook, Twitter, their website and they even have an iPhone app!!


Foodie Friday: 4th of July Party Ideas

Happy Friday Everyone!! We hope you have had a blessed week. The weather has been a scorcher so hopefully today’s Foodie Friday ideas will help cool off.

Patriotic Strawberries

Patriotic Strawberries 

Ingredients

  • 12oz of white chocolate chips
  • Strawberries
  • Blue sugar or edible glitter 

Directions

  1. Melt chocolate in the microwave, according to the directions. (Baker’s Chocolate works well)
  2. Wash & dry berries. Dip them one by one into the white chocolate, then into the sugar.
  3. Place on wax paper to harden.

Red, White & Blue Nachos

 

Ingredients

  • Blue Corn Tortilla Chips
  • Monterrey Jack or Pepper Jack Cheese, shredded
  • Salsa
  • Sour Cream

Directions

  1. Preheat oven to 350 degrees.
  2. Spray foil lined baking dish with cooking spray.
  3. Line blue tortilla chips on a foil line baking dish.
  4. Sprinkle chips with shredded cheese and bake for 5-7 minutes.
  5. Top nachos with salsa and sour cream 

Red, White & Blue Gelatin 

Patriotic Gelatin Salad Recipe 

Ingredients

  • 2 packages (3 ounces each) berry blue gelatin
  • 2 packages (3 ounces each) strawberry gelatin
  • 4 cups boiling water, divided
  • 2-1/2 cups cold water, divided
  • 2 envelopes unflavored gelatin
  • 2 cups milk
  • 1 cup sugar
  • 2 cups (16 ounces) sour cream
  • 2 teaspoons vanilla extract


Directions

  • In four separate bowls, dissolve each package of gelatin in 1 cup boiling water. Add 1/2 cup cold water to each and stir. 
  • Pour one bowl of blue gelatin into a 10-in. fluted tube pan coated with cooking spray; chill until almost set, about 30 minutes.
  • Set other three bowls of gelatin aside at room temperature. Soften unflavored gelatin in remaining cold water; let stand 5 minutes.
  • Heat milk in a saucepan over medium heat just below boiling. Stir in softened gelatin and sugar until sugar is dissolved. Remove from heat; stir in sour cream and vanilla until smooth.
  •  When blue gelatin in pan in almost set, carefully spoon 1-1/2 cups sour cream mixture over it. Chill until almost set, about 30 minutes.
  • Carefully spoon one bowl of strawberry gelatin over cream layer. Chill until almost set. Carefully spoon 1-1/2 cups cream mixture over the strawberry layer. 
  • Chill until almost set. Repeat, adding layers of blue gelatin, cream mixture and strawberry gelatin, chilling in between each.
  •  Chill several hours or overnight.     


Strawberry & Cream Sorbet
 
Strawberry Sorbet Sensation Recipe  

Ingredients
  • 2 cups strawberry sorbet, softened
  • 1 cup cold fat-free milk
  • 1 package (1 ounce) sugar-free instant vanilla pudding mix
  • 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
  • 1 cup sliced fresh strawberries

Directions
  • Line an 8-in. x 4-in. loaf pan with heavy-duty foil. Spoon sorbet into pan; freeze for 15 minutes.
  • In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Set aside 1/2 cup whipped topping for garnish; refrigerate until serving. 
  • Fold remaining whipped topping into pudding; spoon over sorbet. Cover and freeze for 4 hours or overnight.
  • Remove from the freezer 10-15 minutes before serving; unmold onto a serving plate and remove foil. Serve with strawberries and reserved whipped topping.