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Showing posts from June, 2018

Strawberry Rhubarb Squares #CookoutWeek

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*This is a sponsored post.  I recieved products to use in the creation of my #CookoutWeek recipes. All opinions are my own.*

I spent some time going through my Gram's recipe box, and there are so many treasures in there.  There was a recipe for Blueberry Squares, but there's still a ways to go before blueberries are ready here.  When my products arrive from Chef Shamy, one of them was a Strawberry Honey Butter, and my wheels got to turning.  I could use the butter, fresh picked strawberries and why not throw in some rhubarb?

I subbed 1/2 cup Strawberry Honey Butter for the regular butter. I ended up using 2 cups diced strawberries and 1 cup sliced rhubarb. The rest of the recipe remained the same.   The smell of the squares baking was absolutely amazing.   They were perfect with a simple dusting of powdered sugar, but could also be topped with a powdered sugar glaze.

This is my last recipe for #CookoutWeek, and I'd like to thank Allison from the PinterTest Kitchen for hos…

Slow Cooker Garlic Butter Corn on the Cob #CookoutWeek

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*This is a sponsored post. I received product to use in creation of my #CookoutWeek recipes.  All opinions are my own.*

I hope that you are enjoying #CookoutWeek so far!  I know that I'm pinning tons of recipes to try.  I first started making corn on the cob in the slow cooker back in the summer of 2015.   My guys love corn on the cob and I was looking for a way to do it that was less effort, but still delicious. All you do is clean the silk and husk off the corn, lay it on a square of foil, smear it with some butter and whatever herbs and seasonings you like.  Wrap it up tightly, pop it in the slow cooker, and add about an inch of water. Cook it on high for 3 to 4 hours.   This is my go to method now. 

And just when I thought it couldn't get any easier, I was introduced to Chef Shamy Butter.  I was sent the Garlic Butter with parmesan and basil, and I knew right away I wanted to use it for corn on the cob.  I added about a tablespoon to each packet.  Absolutely delicious. When …

Colorful Quinoa Brown Rice Salad #CookoutWeek

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*This is a sponsored post.  I recieved products to use in the creation of my #CookoutWeek recipes. All opinions are my own.*

#CookoutWeek 2018 is here! During the next week, I am joining over 50 of my blogger friends to celebrate summer by posting delicious cookout-themed recipes. If you love grilling, frozen treats, picnics, berries, s'mores, campfire meals, and other summer goodies... you are in the right place!

To kick things off, I've sharing Colorful Quinoa Brown Rice Salad, a recipe that I've adapted slightly from Taste of Home.  Back in October, I changed my eating habits, and part of that change was trying new things.  Quinoa was on the list to try, and I've found a brown rice/quinoa blend that I love.

When I saw the recipe for this salad, I used that as the jumping off point, and then followed the rest of the recipe as it was written.  While the quinoa and brown rice cooked, I chopped all the veggies.  So many beautiful colors and textures.  I keep my gingerr…

My Family's Favorite Strawberry Recipes

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Strawberry season is in full swing here in New England.  It's one of my favorite times of the year.   We hit the fields and bring home somewhere around 15 pounds of beautiful, juicy, sweet delicious berries. These are some of my family's favorite strawberry dishes.

Top of the list has to be Grandma's Old Fashioned Strawberry Shortcake
If you've never made homemade shortcake before, you're missing out.  I love the vanilla added to the berry mixture.


Either full size or as minis, these Berry Sour Cream muffins are always a hit! They're great for breakfast, or snacking.  I make them all summer long, starting with strawberries in June, then blueberries in July, and winding up with blackberries in August.


Another favorite is Citrus Berry Cake. It's like a shortcut version of strawberr shortcake. Great with fresh whipped cream or a dusting of powdered sugar.


This Strawberry Pineapple Jam is always on the "to make" list.  It's so good on Englis…

Roasted Sugar Snap Peas

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Happy Taste of Home Tuesday!  I can't believe it's been 3 years since I was selected to be a Volunteer Field Editor for Taste of Home magazine! I started reading them way back in the 90s when my Gram subscribed, and I've got almost every issue back to the premiere.  I've had two recipes published and have made more than 225 recipes from the magazines, cookbooks and their website.  They're always winners with my family!

I hit the local farmstand over the weekend and they had beautiful sugar snap peas, and it only took me a few minutes of searching my pinterest board to decide what to make.  I love roasted vegetables so much more than boiled or steamed ones.   These Roasted Sugar Snap Peas are super fast and super delicious.  I was unable to find a shallot, so I used Bermuda onion instead.   To be honest, I made them in the afternoon so I could take pictures intending on eating them with dinner.  They didn't last that long.  Crisp but tender, perfectly seasoned. …

Blueberry Mandarin Spice Iced Tea Popsicles

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It's National Iced Tea Day!  I'm going to throw this out there and admit that push comes to shove, I'm definitely an iced coffee girl.   When this event was announced, I decided I wanted to jump in and get out of my comfort zone a bit.   There's one type of tea that I love, and it's the kind that's served at Chinese restaurants.  The closest thing I've found to it is the Mandarin Spice from Celestial Seasonings.  And what goes better with orange than blueberries?  We've still got a ways to go before we can get them locally, but the ones at the grocery have been pretty good lately.

There's a few steps to this, but they all go quickly. First, I made a blueberry simple syrup by combining sugar, water, and blueberries. Normally it's a 1:1 ratio, but my berries were very tart, so I used 3/4c sugar and 1/2c water.  I was lucky to find some mandarin oranges at the market, so I zested one and added that to the syrup too. You can use a regular small oran…

Fresh Strawberry Salsa

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June is National Fruits & Vegetables Month! The thing I most look forward to in June is strawberries.   We're very lucky to live around lots of farms, and we make going to pick a family outing.   Usually we bring home somewhere around 15 pounds.   We leave some for snacking, a bunch gets turned into jam, and then I like to try a handful of new recipes.   One of this year's picks is this Fresh Strawberry Salsa from Taste of Home.

I made some very minor changes to the recipe. I'm not a fan of green bell pepper, so I used red and orange. I had beautiful heirloom cherry and grape tomatoes on hand, so I quartered them up and used those. I had serranos, so I used those instead of the Anaheim.  Sadly, I am in the "cilantro tastes like soap" camp, so I used fresh parsley instead.

This is such a great dish.  So fresh and colorful.  I love all of the textures and flavors.  It's great on top of chicken in a wrap or on it's own with some tortilla chips.   Thank y…

Inside Out Veggie Dip

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The weather is heating up here, and I've been searching the Taste of Home site and my magazines for meals and snacks that are delicious and filling, but not heavy.   This Inside Out Veggie Dip fit the bill nicely.


I made some small changes.  I used Greek yogurt cream cheese, omitted the green onions because I forgot to buy them, and garnished with some dried parsley.  You definitely can change up the veggies any way you like, those mini bell peppers would be perfect for filling too.  Bermuda onion would give the filling some beautiful color. The cream cheese mixture was also amazing on crackers and bagels.

This is a super quick to put together recipe, but it looks so fancy.  It would be great for showers, summer gatherings, or just sitting barefoot out on the patio with a good book.  I'll definitely be making this one a lot, thank you so much to Judie T. for sharing her recipe!


On Tuesdays I like to share what myself and my other fellow Volunteer Field Editors from Taste of H…

Cheesy Black Bean Nachos

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June is #DairyMonth and today is #NationalCheeseDay! What is better than hot melty cheese? Not a lot! So many of my favorite dishes are made with cheese, like nachos.  We all love them, but the guys are pretty boring in that they just like the chips and cheese.   I like toppings, and lots of them, and don't forget the sour cream on the side!   Traditionally I see nachos with refried beans, and I'm not particularly a fan.  I ran across this recipe from Taste of Home on Pinterest, and loved that it used black beans instead.

I used cherry tomatoes instead of the canned, it was what I had on hand.  I seeded and sliced the jalapenos per the recipe, but they weren't spicy enough for me that way.  Next time I'll definitely just slice them.   The rest of the toppings were perfect. Crunchy chips, cool tomatoes, a little heat from the peppers, plus the protein-packed beans.   Thank you so much to Cynthia N. for her awesome recipe!

Thank you so much to Camilla from Culinary Adven…