Category Archives: Strawberries

Foodie Friday: Quick Snacks for Memorial Day

Grilled Banana Split

Happy Friday Family!! The weekend is among us and it’s a holiday weekend too. Many of us have Memorial Day off, it’s also considered the start of the summer grilling season. In honor of this wonderful holiday we are going to celebrate it with some ideas for cookouts, get-together or even just a relaxing weekend at home. Foodie Friday is all about easy, no fuss food ideas for this weekend. Enjoy!!

Grilled Banana Splits – So we came across this recipe while watching the Food Network and have loved it ever since. Cut the ends of the banana off, open the peels and spread butter, sugar, and chocolate shavings on them. Wrap them in foil and grill for about 4-6 minutes until chocolate and butter has melted. It’s okay if the peels turn brown. Remove from the grill, open and scoop your favorite ice cream, whipped cream and sprinkles on top.

Fruit Kabob – This one is definitely kid friendly. Soak skewers in water for 30 minutes before using them (if you decide to grill your fruit) Have a variety of fruit on hand, cut in bite size pieces. You can use, strawberries, bananas, pineapples, honeydew melon, cantaloupe, papaya, mangoes, grapes, raspberries, cherries, peaches, pears, etc. Arrange the fruit on the skewers and enjoy. If you would like to grill your fruit after you place them on the skewers, grew until heated through, about 4-6 minutes; during the last-minute of grilling brush fruit with honey.

Corn On The Cob – There are two ways you can do this besides boiling it. Either leave the husks on or shuck them and wrap the corn in foil. Either way it’s good. Soak the corn in water for about 15 minutes before grilling. This will help if you don’t want charred kernels. Grill corn for about 15-20 minutes, turning over every 5 minutes. During the last 5-7 minutes, spread butter on the corn then wrap it back up with either the husks or the foil. Once you remove it from the grill let it stand for about 5 minutes then enjoy.

BBQ Pork Deviled Egg

Barbecue Deviled Eggs Recipe

Ingredients

12 large eggs 
1/4 cup mayonnaise
1/3 cup finely chopped smoked pork
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon hot sauce
Garnish: paprika

Directions

  1. Place eggs in a single layer in a large saucepan; add water to a depth of 3 inches. Bring to a boil; cover, remove from heat, and let stand 15 minutes.
  2. Drain and fill pan with cold water and ice. Tap each egg firmly on the counter until cracks form all over the shell. Peel under cold running water.
  3. Cut eggs in half lengthwise, and carefully remove yolks. Mash yolks with mayonnaise. Stir in pork and next 4 ingredients; blend well.
  4. Spoon yolk mixture evenly into egg white halves. Garnish, if desired.

We know what you are thinking, pork in my eggs….but yes the smoked pork gives it a meaty flavor. Don’t want to use pork, try chicken, turkey, shrimp or tofu.

Try these out and let me know what you think. As always feel free to comment on the blog or Facebook, send us a tweet or an email. What are some of your favorite Memorial Day goodies?


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.

 


Taste Test Tuesday: Baker’s Dipping Chocolate

Happy Tuesday Everyone!! We hope you had an amazing start to your week. We’re back this week in the kitchen with a new taste test. This week it’s Baker’s Dipping Chocolate. This chocolate comes in a small bowl that you can heat up in the microwave in a matter of minutes…such a wonderful idea. This smooth, not too rich chocolate comes in three flavors, milk chocolate, white chocolate and dark semi sweet chocolate.

Perfect for cake pops, cookies, bon bons, and fruit. Valentine’s Day is just around the corner, so why not be creative and make your own chocolate covered strawberries, cherries, and pineapples? You can even smother pretzels rods, marshmallows and nuts. Such a quick and easy idea, takes a lot of the work of tempering chocolate and using a double boiler out of the equation.

    

You get to indulge in your chocolate dipped food excursions sooner than you think! Grab your bowl and get to dipping. This will be our afternoon snack today.


Taste Test Tuesday: Berry Burst and Spring Oreos

Happy Tuesday Everyone! Grab a seat at the counter and get a snack. Valentine’s Day is almost here, and the kids need a snack to take to school with them. We had a reader request that we try out some Oreo flavors, Berry Burst Ice Cream and Spring Blue & Yellow Creme

An Oreo is a cookie favorite for many of us. The memories of twisting off the top and dunking them into a cold glass of milk are coming back to us. These Oreos will allow you to create more memories. As you may have noticed Oreos has increased their product line tremendously over the years.

These Berry Burst Ice Cream Oreos make you feel like you are eating some strawberry and raspberry ice cream mixture with pieces of chocolate in the bowl. Reminds us of Friendly’s Black Raspberry ice cream….childhood memories.

Spring is just around the corner and Easter will be here soon. Be on the look out for these Spring themed Oreos. They come in Yellow and Sky Blue Creme. There is no flavor difference in these. It’s the same great Oreo creme flavor that we love just tinted in Yellow and Sky Blue. Different color but same taste!!

Be sure to check your local stores for these great flavors of Oreos. Thanks for stopping by today, feel free to come back again. Hint: tomorrow


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!!