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©Life of a Foodie and Her Family 2008-2013, Lynn Tabor

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5/28/2013

Fage chocolate frozen yogurt = epic fail

I used my Bzz Agent coupons to bur the Fage Greek yogurt and followed a recipe I found online.


    - Fage Greek Yogurt- 0%, 24 oz
    - Granulated Sugar, .75 cup
    - Cocoa, dry powder, unsweetened, 6 tbsp
    - Vanilla Extract, 1 tbsp


- Combine Ingredients in a Bowl
- Chill Mixture in Refrigerator for an Hour
- Churn in Icecream maker as per instructions until set.

This tasted absolutely disgusting.  I even added some chocolate chips to help it taste better.  It did not help.  It tasted so sour and tangy.  

Miss V wouldn't eat it and I ended up tossing it out.

Quinoa Vegetable Salad with Lemon-Basil Dressing

A few weeks ago I bought a box of Quinoa at the store.  I have seen lots of Pins with great looking salad ideas.  So yesterday I picked one out from The Garden Grazer.  I made it, but it was very bland so I tweaked it a bit and here is what I used.

1 cup uncooked quinoa
15 oz. can garbanzo beans, rinsed and drained
1 large Beefsteak Tomato
5 or 6 mini peppers (red, yellow, orange) diced
1 1/2 cups frozen corn, thawed
4 green onions

For the dressing
2 Tbsp. olive oil
Zest and juice of two lemons
1 1/2 tsp. basil
Salt and Pepper to taste

Cook Quinoa according to package directions.

Meanwhile, in a small bowl whisk together olive oil, lemon zest and juice, and basil. Set aside.

Slice green onions, dice tomato and peppers.

When quinoa is done cooking, let cool. I spread it out on a plate to cool quicker

Then place all salad ingredients in a large bowl.

Pour dressing over top and mix well to combine.  Adjust seasonings.

Cover the bowl and place in the fridge to cool for a couple hours and allow the flavors to develop.


This is a super salad to keep in the fridge this summer.  It was very light and very tasty!

Here is what I had for dinner, Burger with Mozzarella Cheese, fresh Basil leave, Balsamic Vinegar on a wheat bun and the two salads.

Roasted Edamame Salad

My friend Cori made this yummy salad for the Teacher Luncheon last week and we all loved it.  I HAD to get the recipe.  She sent me the link and it is from Alton Brown, I just love AB!  You can find the original recipe on Food Network.

I actually doubled the recipe.

24 ounces fresh or frozen shelled edamame, about 4 cups
1 cup fresh corn kernels, about 4 ears of corn
1/2 cup finely diced scallion
2 cloves garlic, minced
2 tablespoon olive oil
1 1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cups chopped fresh tomato
1/s cup chopped fresh basil leaves
2 tablespoons red wine vinegar
 
Preheat the oven to 400 degrees F.

Place the edamame, corn, scallion, garlic, olive oil, salt and pepper into cookie sheet and stir to combine. Place on the middle rack of the oven and roast for 10 to 15 minutes, just until the edamame begins to brown. Remove from the oven and place in the refrigerator until completely cool, approximately 30 minutes.

Add the tomato, basil and vinegar to the edamame mixture and toss to combine. Taste and adjust seasoning, as desired. Serve chilled or at room temperature


I can't even begin to tell you how yummy and fresh this tastes.

Samoas Cupcakes

So I found the recipe on Pinterest months ago and it kind of popped back in my head when I signed up to bring a dessert for our Mom's night out.  You can find the original recipe at Sweet Peas Kitchen.

I did totally cheat and used a box cake mix.  I ran out of time on Thursday.  I don't think it made that much of a difference.

Since I was going to put them in 8 oz jars I decided to make a whipped ganache to put between the layers of cupcakes.  I cut each cupcake horizontally in half.

Make and cool 24 chocolate cupcakes.

Make, cool and whip ganache.

Toast 1 cup of shredded coconut in the oven.

Make the caramel frosting:

2 sticks unsalted butter
1/2 teaspoon salt
2 cups packed light brown sugar
1/2 cup whole milk
2 teaspoons vanilla extract
4 cups powdered sugar

To make the frosting, melt the butter in a heavy-bottomed saucepan over medium heat. Stir in the salt and brown sugar and heat the mixture to boiling, stirring constantly. Cook over low heat for 2 minutes, until the sugar is dissolved. Stir in the milk and return to a boil, stirring constantly. Remove the pan from the heat and stir in vanilla. Be careful it does bubble up.

Cool to lukewarm, about 30-40 minutes, stirring occasionally.

Once the caramel frosting mixture is lukewarm, transfer to the bowl of a stand mixer fitted with the paddle attachment. Add the powdered sugar and beat on medium-high speed until light and fluffy, about 3-4 minutes. Adjust consistency with a little more milk or powdered sugar, if necessary.
Place a cupcake half in the bottom of the jar.  Place a dollop of the whipped ganach.  Place another cupcake half and dollop of ganache.  Top with another cupcake half.  Pipe on the caramel frosting.

Sprinkle on the toasted coconut.

Melt 1/4 cup of milk chocolate chips and drizzle on top of the coconut.

I did leave the coconut off of 3 jars.




And this what all the ladies enjoyed before dinner...


5/22/2013

Lemon Blueberry Cupcakes with Lemon Buttercream in mason jars

Yesterday I posted about making mini cheesecakes for a Teacher Appreciation Lunch.  Well I also made Lemon Blueberry Cupcakes with Lemon Buttercream.

The recipe for the cupcakes actually was supposed to be for a full three layer cake.  Well our Teacher Lunch is outside, it is hot in SW Florida and it is a pain in the butt to cut cakes and serve them.  So I kind of did thing my way...the easier way.

For the cupcakes

2 sticks (8 ounces) unsalted butter, at room temperature
2 cups sugar
2 tsp grated lemon zest
1½ tsp lemon extract
7 egg whites, I cheated here too and used Egg Beaters (the white only version)
3 cups cake flour
4 tsp baking powder
½ tsp salt
1¼ cups milk
 
Blueberry Jam/Preserves thinned a bit with Lemon Juice
 
Preheat the oven to 350 degrees F. Use paper cupcake liners and put them in 24 muffin cups. 

In a mixer, cream together the butter, sugar, lemon zest and lemon extract until light and fluffy. Gradually add the egg whites 2 or 3 at a time, beating well between additions and stopping occasionally to scrape down the sides of the bowl.

Combine the flour, baking powder and salt, whisk gently to blend. In 2 or 3 alternating additions, beat the dry ingredients and milk into the butter mixture, scraping down the sides of the bowl several times. Beat on medium-high speed for about 1 minute to smooth out any lumps and aerate the batter.

Scoop 1 cup of the batter into a small bowl. Fill your muffin cups 2/3 full.  I actually over filled mine by accident.  Totally wasn't paying attention.  I did have left over batter so I had to fill another 6 cups after baking the first batch. Add 2½ tbsp of the lemon blueberry jam to the reserved batter and blend well. Drizzle heaping teaspoons of this blueberry mixture over the batter in the pans. Use a skewer to swirl the blueberry mixture in short strokes to drag it down through the lemon batter without mixing it in.

 
Bake for 15 to 20 minutes or until a skewer comes out clean.
 
Remove the cupcakes to a wire rack to cool.
 
Lemon Buttercream
 
1 cup unsalted butter, softened
3 3/4 cups confectioners' sugar
1 lemon, juice and zest of
1 teaspoon vanilla extract
1/8 teaspoon salt

Combine butter, sugar and salt and beat till well combined.
Add lemon juice, zest and vanilla and continue to beat for another 3 to 5 minute or until creamy.

Fill a piping bag with the frosting.

So what I did was cut each cupcake horizontally in half.

Place one half on the bottom of an 8 oz mason jar.  Place a 1/2 tbs of the Blueberry jam on the cupcake.  Pipe a bit of the frosting on top of the jam.  Add another cupcake half and repeat the layers.

For each jar I used three cupcake halves.  This made 13 8 oz jars.


I stored them in the fridge over night.  I let them come up to room temp before the Lunch. These also were a huge hit.

5/21/2013

Mini Cheesecakes in a jar with fruit sauces

Yep another wonderful idea thanks to Pinterest.  I put myself in charge of desserts for the Teacher Appreciation Lunch this week.

You can find the original post at The Italian Dish.

2 cups graham cracker crumbs (16 whole graham crackers, ground)
2 tablespoons sugar
1 stick unsalted butter, melted
4 8-ounce packages of cream cheese, room temperature
3/4 cup sugar
4 eggs, room temperature
1 cup sour cream (I used Fage Greek Yogurt thanks to my Bzz Agent Kit)
1 teaspoon vanilla extract
zest of 1 lemon
24 4 oz mason jars

Preheat your oven to 325 degrees F.
Spray the mason jars with non-stick cooking spray, making sure to spray the bottoms so the crust doesn't stick.
 
Blend the graham cracker crumbs, 2 tablespoons of sugar and melted butter in a bowl.  Place about 1 heaping tablespoon of the crumbs into each mason jar and tamp down to make the crust (I used a part of my apple corer).
 
In a large mixer bowl, mix the room temperature cream cheese with the 3/4 cup of sugar until smooth.  Add the eggs, one at a time, and mix well.  Add the Greek yogurt, vanilla and lemon zest and mix until well incorporated. Fill each mason jar with about 1/3 cup of the filling, leaving room at the top for your topping.
 
Place the jars in a large roasting pan or two deep baking dishes.  Fill the pan with hot water halfway up the mason jars.  Place in the oven and bake for 30 minutes. Remove jars with tongs and place on a wire rack to cool.
 
For the toppings I made a mango sauce, raspberry sauce and fresh blueberries.
 
For the Mango Sauce I did halve the recipe linked above.
 
6 oz. frozen cubed mango, thawed, or 1 1/2 cups chopped fresh mangoes, cubed
1 1/2 tablespoons sugar
1 tablespoons lime juice
 
Puree mango in food processor until smooth. With processor running, add all remaining sauce ingredients; process until smooth and well-blended. Serve cheesecake with sauce.
 
For the Raspberry Sauce

1 12 oz bag frozen unsweetened raspberries thawed in a fine mesh strainer over a bowl
1/4 cup granulated sugar
1/2 tsp lemon juice
 
Once the berries have thawed force the juice from the berries by gently pressing them with the back of a wooden spoon.  Throw away the seeds.
 
Stir in the sugar and lemon juice.  Spoon the sauce over the cheesecakes.
 
 




 
By far the mango was chosen first and everyone raved about it.  I only took home one raspberry and two plain with blueberries.

5/17/2013

Pina Pineapple Sherbert

As you all know, I love Pinterest!  I found a quick way to make Sherbet.

1 cup sugar
1 envelope unsweetened Kool-Aid
3 cups milk
1/4 cup water

In a small saucepan mix kool-aid, water and sugar over medium heat until smooth and sugar is completely dissolved. Remove from heat and cool in the fridge for a couple of hours.

Mix in 3 cups of cold milk to the Kool Aid and combine well.

Then pour into your ice cream maker and process for about 15 to 20 minutes.

I then like to scoop it out into individual servings.


It definitely was sweet, and I think I would use a bit less sugar next time.  I did pick up lots of different flavors so that Miss V can have lots of variety now that it is hot here in SW Florida.

5/16/2013

Mother's Day Gift and Mango Blueberry Sorbet

See what Miss V picked out for my Mother's Day Gift

My old Krups one just wasn't working so well anymore...I couldn't have been happier that this is what she picked.  The freezer bowl went into the garage freezer immediately.

Today I finally had a chance to try it out.

3 cups of thawed Mango Chunks
1/2 cup of thawed Blueberries

Simple syrup made from 2 cups water and 1/2 cup of sugar.

I used the blender to puree the mango chunks with a bit of they syrup until smooth.  Then added the blueberries and checked for sweetness.  I didn't use all the syrup.

After blending, I did strain the mixture through a fine mesh sieve.  Then poured it back into the blender container and placed in the fridge for a few hour.


The set up the ice cream maker and turned it on.






It tastes wonderful and I love my new ice cream maker.  I am definitely going to have to get another freezer bowl.

5/09/2013

S'Mores Snack Mix

I spotted these little bags of Hershey Drops and picked one up.  My brain kicked on when I was at Sweetbay and saw the mini Graham Crackers.

One 8oz bag of Hershey Drops
2 Cups mini marshmallows
4 Cups mini Graham Cracker Squares

Put the ingredients in a bowl and mix.

Put into an airtight container and snack away...



Shredded Chicken for Tacos and Nachos

On Tuesday morning I decided to make some shredded chicken that could be used for Tacos and Nachos.  Miss V has been on a chicken taco kick lately.

6 large boneless skinless and can be frozen Chicken Breasts

1 can of diced tomatoes, not drained
1 jar of salsa
1 tbs chili powder
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
1 tsp pepper
1 tbs brown sugar
 
Put the chicken in the bottom of your crock pot.
 
In a bowl combine the rest of the ingredients and pour over chicken.
 
Cook on low for about 9 hours.
 
Take the chicken out and shred with two forks.  Place back in the crock pot to keep warm.
 
The first night we had chicken tacos; flour tortillas, cheese, lettuce, sour cream, tomatoes, avocados.
 
Last night I made a plate of nachos and everyone else had tacos.
 

 

5/02/2013

Baked Honey Mustard Chicken

I had pinned this recipe awhile ago.  I decided to make it last night for dinner.  You can find the original recipe at Good Life Eats.  I did change a few things like using chicken breasts instead of tenderloins and baked it in my large skillet since I don't have a Le Creuset Braiser.

So here is what I did:

1 pkg (about 1 1/2 pounds boneless skinless chicken breast)
2 tbs Dijon Mustard
2 tbs Grainy Dijon Mustard
1/4 cup of honey
3 tsp olive oil
1/2 a medium onion chopped
1 garlic clove minced
salt and pepper
fresh rosemary sprigs

Preheat oven to 400

In a small bowl combine the mustards, honey and 2 tsp of the olive oil.

Saute the onion until soft and then place the garlic in the pan.  Cook for 30 seconds then remove pan from the heat.

Place the chicken breast on top of the onion/garlic mix.  Pour the mustard mixture over the chicken breasts and place the rosemary sprigs around the chicken.

Cover with lid and place into the oven and bake for 30 minutes.

Remove lid and bake for another 20 minutes.





Miss V picked out some Cheddar Broccoli pasta and steamed broccoli.  I also poured some of the sauce over my piece of chicken.

It was really good!  I will definitely make this again.

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