This week's blog is a quick one as I am in the midst of summer busy...ness.
I stumbled across this recipe on Facebook a few days ago. It seemed simple enough to make for dinner and to use for this week's blog as time is of the essence this week. We LOVE chicken wings, so this seemed like a nice one to try as it is quite a bit healthier and filling...you don't need to eat many drumsticks to get satisfied compared to wings.
Although it did not convert us to never eating wings again, we really enjoyed this recipe and will use it again for future EASY dinners. A few things....
- it made our house smoky, so we might consider trying this on the BBQ next time
- DOUBLE the recipe! These are great to have around the next day for lunch/snack/dinner.
- no photo this week.....oops!
- great served with cut up raw veggies - yum!
http://www.thedefineddish.com/baked-buffalo-drumsticks/
Hope you are enjoying summer!
Thursday 30 July 2015
Monday 20 July 2015
Spiced Peach and Avocado on Sweet Potato Crostini
Looking for a new, seasonal, appetizer or side dish? This one is perfect, especially for your gluten free or vegetarian guests. It is simple to convert this to vegan or dairy free by leaving out the feta cheese as well. "Alive" magazine has impressed me yet again with this delicious recipe.
http://www.alive.com/recipe/spiced-peach-and-avocado-on-sweet-potato-crostini/
This recipe is fairly easy to prepare. I like that one can roast the sweet potatoes and prepare the topping at the same time. This is a great dish to make ahead as you can bring the components and assemble them just prior to serving. If you have leftover topping....no problem! Just serve it as a salsa or salad the next day. Some found the skin a bit tricky to eat, so these could be messy as finger food. I do recommend FREESTONE peaches to make the prep work a bit easier! In the future, I would consider also adding in some fresh herbs.
All in all, this recipe is very tasty as it has representation from the four important flavours: sweet, salty, spicy, and sour. Using all four flavours enhances the pleasure of eating as it utilizes all of your taste buds and creates that wonderful mouth feel!
Sweet: peaches and sweet potato
Salty: feta cheese and sea salt
Spicy: crushed chilies, chili powder, and cumin
Sour: lime juice (also doubles as preventing browning in the peaches and avocado!!)
Peach season has arrived!!! I hope this lovely dish appears on your summer table. Enjoy!
A testimonial from the hostess of our ladies night:
"I had recently hosted a ladies night and had asked everyone to bring an appy to share. I was excited to see what 'foodiemartin' was going to bring and her dish did not disappoint! It seemed relatively easy to prepare as it only took her about 10 minutes to assemble them. The sweet potatoes were cut into circular mini plates and on top was a salsa filled with chopped peaches, avocado, feta and 'cumin'. I took one bite and was instantly surprised by all the tastes that were going through my mouth. Perfect combination of sweet and salty. They were the big hit of the evening!"
http://www.alive.com/recipe/spiced-peach-and-avocado-on-sweet-potato-crostini/
This recipe is fairly easy to prepare. I like that one can roast the sweet potatoes and prepare the topping at the same time. This is a great dish to make ahead as you can bring the components and assemble them just prior to serving. If you have leftover topping....no problem! Just serve it as a salsa or salad the next day. Some found the skin a bit tricky to eat, so these could be messy as finger food. I do recommend FREESTONE peaches to make the prep work a bit easier! In the future, I would consider also adding in some fresh herbs.
All in all, this recipe is very tasty as it has representation from the four important flavours: sweet, salty, spicy, and sour. Using all four flavours enhances the pleasure of eating as it utilizes all of your taste buds and creates that wonderful mouth feel!
Sweet: peaches and sweet potato
Salty: feta cheese and sea salt
Spicy: crushed chilies, chili powder, and cumin
Sour: lime juice (also doubles as preventing browning in the peaches and avocado!!)
Peach season has arrived!!! I hope this lovely dish appears on your summer table. Enjoy!
A testimonial from the hostess of our ladies night:
"I had recently hosted a ladies night and had asked everyone to bring an appy to share. I was excited to see what 'foodiemartin' was going to bring and her dish did not disappoint! It seemed relatively easy to prepare as it only took her about 10 minutes to assemble them. The sweet potatoes were cut into circular mini plates and on top was a salsa filled with chopped peaches, avocado, feta and 'cumin'. I took one bite and was instantly surprised by all the tastes that were going through my mouth. Perfect combination of sweet and salty. They were the big hit of the evening!"
Spiced Peach and Avocado on Sweet Potato Crostini
Thursday 9 July 2015
Honeydew Melon Agua Fresca
Looking for a different beverage to serve to a group? This honeydew melon agua might be your answer. Don't like honeydew melon? No problem....you can still use the recipe with other fruit.
http://www.eatingwell.com/recipes/honeydew_melon_agua_fresca.html
I liked this recipe as it was refreshing and different. The intention of the recipe is to use up leftover fruit, but I didn't have any. I cheated a bit and bought pre-cut honeydew melon. The deli at Superstore has a three pack of cut up fruit for $6.98. An added bonus is that the honeydew section was EXACTLY 3 cups and I did not have to fuss with seeds, etc., not to mention that a whole honeydew was $4.98 at that time. I reduced the sugar even more and used half of the recommended amount. I love the fresh lime in the recipe as well as it makes it even more refreshing. As a variation, I also tried this shaken with tequila and served over ice - martini style..it was unique and very tasty! The recipe makes a large container and it is best used in a day or so, so I recommend making this for a group of people or for company. I will make this occasionally if I have company, perhaps for a Mexican Night. It is a nice treat, but I could see myself tiring of it if it was always around. I think I will try pineapple next time or maybe I can try it with some peaches in the next week or two....Cheers!
http://www.eatingwell.com/recipes/honeydew_melon_agua_fresca.html
I liked this recipe as it was refreshing and different. The intention of the recipe is to use up leftover fruit, but I didn't have any. I cheated a bit and bought pre-cut honeydew melon. The deli at Superstore has a three pack of cut up fruit for $6.98. An added bonus is that the honeydew section was EXACTLY 3 cups and I did not have to fuss with seeds, etc., not to mention that a whole honeydew was $4.98 at that time. I reduced the sugar even more and used half of the recommended amount. I love the fresh lime in the recipe as well as it makes it even more refreshing. As a variation, I also tried this shaken with tequila and served over ice - martini style..it was unique and very tasty! The recipe makes a large container and it is best used in a day or so, so I recommend making this for a group of people or for company. I will make this occasionally if I have company, perhaps for a Mexican Night. It is a nice treat, but I could see myself tiring of it if it was always around. I think I will try pineapple next time or maybe I can try it with some peaches in the next week or two....Cheers!
Honeydew Melon Agua Fresca
Tuesday 7 July 2015
Cold Thai Chicken Salad.....made into Salad Rolls
Another one just to share...but I didn't take a photo....
I had every intention of making this as is but then made it into salad rolls as we were heading onto the boat....way easier to eat.
We bbqed the chicken the night before so that it was cold for the salad rolls. The sauce is a GREAT alternative to peanut dipping sauce- so good with NO sugar!
Basically....my salad rolls had romaine lettuce, carrots, cucumbers, red pepper, bean sprouts, cilantro, green onion, and chicken. I don't put noodles in mine.
Make this recipe or parts of it....the flavours are AWESOME!
http://realfoodrealhealthrealchange.blogspot.ca/
I had every intention of making this as is but then made it into salad rolls as we were heading onto the boat....way easier to eat.
We bbqed the chicken the night before so that it was cold for the salad rolls. The sauce is a GREAT alternative to peanut dipping sauce- so good with NO sugar!
Basically....my salad rolls had romaine lettuce, carrots, cucumbers, red pepper, bean sprouts, cilantro, green onion, and chicken. I don't put noodles in mine.
Make this recipe or parts of it....the flavours are AWESOME!
http://realfoodrealhealthrealchange.blogspot.ca/
Shrimp Piccata with Zucchini Noodles
Just throwing in some new recipes I have tried this week....
This one makes a great sauce....not completely sold on the cornstarch texture....
We will totally cook our zucchini noodles like this from now on instead of eating them raw. I can't see us having pasta noodles anymore.....
Again....a good recipe for my grade 9s - minus the prawns- TOO expensive.
A keeper!
http://www.eatingwell.com/recipes/shrimp_piccata_zucchini_noodles.html
This one makes a great sauce....not completely sold on the cornstarch texture....
We will totally cook our zucchini noodles like this from now on instead of eating them raw. I can't see us having pasta noodles anymore.....
Again....a good recipe for my grade 9s - minus the prawns- TOO expensive.
A keeper!
http://www.eatingwell.com/recipes/shrimp_piccata_zucchini_noodles.html
Shrimp Piccata with Zucchini Noodles
Saturday 4 July 2015
Summertime Cherry Basil Bruschetta
As the week ends, so does my cherry picking for this summer. After a busy few days of picking, pitting, freezing, and giving away cherries from our two trees, it looks like there is enough left for about two big bowls. This recipe, from "Oh She Glows", caught my eye as a way to celebrate both the cherry and strawberry season. The following link does not have the exact measurements, but it gives a good idea of what the recipe involves.
http://www.amateurtestkitchen.com/2014/07/summertime-cherry-basil-bruschetta/
This recipe involves a LOT of chopping and prep work, so I will thankfully only be making this recipe once per year when I have fresh cherries from my trees. Picking, pitting, and chopping the cherries is only one small part of the time involved just to give you an idea. This recipe is very tasty and refreshing. I cheated and used my store bought balsamic reduction. I would like to try this with my very favorite Fig and Fire Balsamic Reduction....alas...next year. I did like it better with the balsamic reduction, but it is still very delicious without. Even though school is done for the summer, I did find myself wondering if my grade 9 students could make this next June with just strawberries as the cherries will not yet be ready here in BC. They make a tomato based recipe in grade 8 with a sliced baguette that they LOVE, so it would be neat for the 9s to do the crostini with a bit of a twist having strawberries instead of tomatoes....hmm...the fresh herbs would be different as well. I have a while to decide.
As far as the flavours go - yum! I have had mint with fruit before, but this was a first for me having basil with strawberries and cherries. It works, and it works VERY well! It was very rewarding to know that both the basil and the cherries came from my yard - fun! I look forward to next July when I make this recipe again and make it part of my cherry traditions and celebrations, along with my homemade cherry pies! PS....Make sure you read the entire recipe....including the tip at the end to wear gloves while making this...your hands might get a bit stained from the cherries.....just sayin'
http://www.amateurtestkitchen.com/2014/07/summertime-cherry-basil-bruschetta/
This recipe involves a LOT of chopping and prep work, so I will thankfully only be making this recipe once per year when I have fresh cherries from my trees. Picking, pitting, and chopping the cherries is only one small part of the time involved just to give you an idea. This recipe is very tasty and refreshing. I cheated and used my store bought balsamic reduction. I would like to try this with my very favorite Fig and Fire Balsamic Reduction....alas...next year. I did like it better with the balsamic reduction, but it is still very delicious without. Even though school is done for the summer, I did find myself wondering if my grade 9 students could make this next June with just strawberries as the cherries will not yet be ready here in BC. They make a tomato based recipe in grade 8 with a sliced baguette that they LOVE, so it would be neat for the 9s to do the crostini with a bit of a twist having strawberries instead of tomatoes....hmm...the fresh herbs would be different as well. I have a while to decide.
As far as the flavours go - yum! I have had mint with fruit before, but this was a first for me having basil with strawberries and cherries. It works, and it works VERY well! It was very rewarding to know that both the basil and the cherries came from my yard - fun! I look forward to next July when I make this recipe again and make it part of my cherry traditions and celebrations, along with my homemade cherry pies! PS....Make sure you read the entire recipe....including the tip at the end to wear gloves while making this...your hands might get a bit stained from the cherries.....just sayin'
Summertime Cherry Basil Bruschetta
Balsamic Reduction or Not?
Walnut Crusted Pork Tenderloin
This is another recipe from one of my top three cookbooks right now, The Whole30. This recipe combines spices, such as mustard powder, paprika, onion powder, garlic powder (used my homemade one!), salt and black pepper in the PERFECT ratio. The pork tenderloin is first rubbed in the spice mixture and then rolled in finely chopped walnuts. This masterpiece is then baked in the oven at 375 F, for 25-30 minutes, until the pork reaches 145 F. After allowing the cooked pork to rest, it is sliced and served with a salad drizzled with a homemade balsamic vinaigrette.
This recipe was very delicious. The spice ratio was PERFECT. The texture of the walnuts with the pork was divine. As an added bonus, there ends up being a bit of a "gravy" with the juices of the pork, spices, and nuts. I was surprised at how moist the pork was baked in the coating. We usually bbq our pork tenderloin, but I can see some more oven experiments with pork tenderloin coming our way. I did find coating the tenderloin with the walnuts a bit tricky, but it all worked out in the end with lots of pressing! My husband is not a fan of nuts in any type of meal and even he liked this recipe...enough said! This recipe is another winner!
The Dipping Mixtures
Dinner: Walnut Crusted Pork Tenderloin
served over a mixed greens salad drizzled with balsamic vinaigrette!!
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