Wednesday, July 29, 2015

White Truffle Mac and Cheese


We all know there aren't many things in this world better than a bowl of homemade, cheesy mac and cheese. But what about when it's drizzled with local White Truffle Oil from Queen Creek Olive Mill? Head on over the AZFoodie to check out how to get this in your own kitchen!



White Truffle Mac and Cheese recipe here.

Tuesday, July 28, 2015

Tuesday Tip: How to Peel a Kiwi

 Tuesday Tips. Where have you been? To be honest, I kind of 1/2 forgot about Tuesday Tips and 1/2 ran out of valuable tips for you. Until now. Kiwis. We all know how frustrating it can be to try and cut that fuzzy exterior off without losing mass amount of the fruity interior. But don't worry, I got you covered. Grab a knife, a spoon, and ALL the kiwis. Let's have a peeling party!

Tuesday Tip: How to Peel a Kiwi


Start by trimming off the ends of the kiwi with a knife.


Now, take a large spoon and slide the back side of the spoon along the inside of the kiwi skin.


Slowly, turn the kiwi, allowing the spoon to pull the skin away from the entire fruit as you complete the circle.


Carefully push the kiwi fruit out of the skin.


Ta-da!!

Monday, July 27, 2015

HDFB Weekend Photo Recap

I put in a lot of effort into my work:life balance, and it's safe to say that I do a fairly decent job. My career requires me to work hard on weekends, but that doesn't mean that I don't find time to play hard as well. This is my weekend as told in photographs...


 the single greatest piece of art there is.

 we brought a baby. into a bar.

 Nike addiction problems

#Saturdaynight

met my parents at our wedding venue

sweet corn canneloni

Thursday, July 23, 2015

Vanilla Coconut Fig Popsicles


I have an addiction. And it's to my popsicle mold. I have made 3 different popsicles in less than a week. My freezer has lost an entire rack due to my need for popsicle mold space. Sorry, not sorry. And I am really excited to share this simple popsicle recipe with you. They taste super fancy and gourmet, but in reality are only 5 ingredients and take 2 minutes to prep. And if you can stand to wait 4 hours while they freeze, try to keep busy, I know it's hard to be patient, you will be rewarded with the most flavorful sweet treat. 


Vanilla Coconut Fig Popsicles

Ingredients:
  • 1 14.5-oz. can coconut milk
  • 1/2 cup honey
  • 1 cup plain Greek yogurt
  • 1 vanilla bean pod, seeded
  • 5 fresh figs, sliced about 1/4-inch thick

In a large bowl, whisk together the milk, honey, yogurt, and the seeds from the vanilla bean pod. Carefully fill your popsicle molds about 1-inch full, place the popsicle stick into the mold and freeze for an hour. Place the remainder of the popsicle mix into the fridge in the meantime. 

Remove the molds from the freezer, place 2 slices of fig into each mold, and fill the molds to the top with the remaining milk mixture that you kept cold in the fridge.

Place back into the freezer for 4 hours or overnight before serving.


This post was in no way sponsored, I just really love this popsicle mold. 

Wednesday, July 22, 2015

Greek Watermelon Salad


One of my favorite couples and closest friends invited us and another couple over for a casual Mediterranean themed dinner party last week. And while the hosts covered the main course, delicious chicken kabobs with homemade tzatziki sauce, we were in charge of the salad. Keeping with theme and what was in season for the summer, I chose to bring this fresh watermelon salad, tossed with some blueberries for added texture as well as classic Greek flavors like mint and feta. This is surprisingly light and refreshing, leaving plenty of room for the main course, and of course, dessert. Plus, this is scientifically proven to cool you down on a hot day. I did the research.

Greek Watermelon Salad

Ingredients:
  • 6 cups chopped seedless watermelon
  • 1 cup fresh blueberries
  • 1 avocado, seeded and chopped
  • 1 medium cucumber, peeled, halved lengthwise, then thinly sliced
  • 1/2 cup crumbled feta cheese
  • handful of fresh mint, chopped
  • 2 tbsp. good quality extra virgin olive oil
  • 1 lime, juiced
  • pinch of sea salt

In a large serving bowl, toss together the watermelon, blueberries, avocado, cucumber, feta, and mint. Drizzle with olive oil and lime juice, then sprinkle the sea salt on top. Toss once more and place into the fridge until ready to serve. Best served the same day.

Tuesday, July 21, 2015

PB Americano Stuffed Pancakes

Diana from AZFoodie and I are on a roll and there's no stopping us now! This week, I made you these divine stuffed pancakes, full of PB Americano's Dark Chocolate peanut butter. Made with locally grown peanuts right here in the USA and sweetened with dark chocolate, this has only 4g of sugar compared to the 21g found in a single serving of Nutella, plus it tastes SO much better. So pull up a seat at the breakfast bar and get ready to let your stomach (and your heart) sing!


PB Americano Dark Chocolate stuffed pancakes recipe can be found here.

Monday, July 20, 2015

Fresh Fig Scones


Please tell me that your local Costco is carrying the giant tray of fresh figs right now? Because mine is, and I swiped a box of them right off of the stock cart that the employee was unloading (I'm impatient, what can I say?). There is literally no end to the recipes that I want to use these is, but first things first. Breakfast. Gotta stay nourished while I come up with new recipes, you know?
 So these fresh fig scones did just the trick, and next up are some fresh fig and vanilla been popsicles. I die. These scones are the perfect mix of flavor, and not too sweet (no thank you on the sugar overload and crash that follows). Worth every minute that you have to turn your oven on this summer. I promise. 



Fresh Fig Scones

Ingredients:
  • 2 cups whole wheat pastry flour
  • 1/3 cup fine granulated sugar, plus more for sprinkling
  • 1 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/2 tsp. salt
  • 8 tbsp. unsalted butter, very cold or even frozen
  • 1 egg
  • 1/2 cup whole milk (can substitute heavy cream, greek yogurt, or sour cream)
  • 1 cup chopped fresh figs

Place baking rack in lower 1/3 of the oven and preheat to 400 degrees F. Prepare a baking sheet by lining it with a silicon mat or parchment paper. 

In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.  Using a box grater, shred the stick of butter into the bowl. Use your hands to work the grated butter into the flour mixture. It will look quite coarse. Fold in the chopped figs.

In a small bowl, whisk together the egg and milk. Using a fork, mix the egg/milk mixture into the dry ingredients until the wet in incorporated into the dry. Now it's time to get dirty, use your hands to work the dough into a ball. Roll out of the ball onto a floured work surface and form the dough into a 3/4-inch thick round disk. Using a sharp knife, cut the disk into 8 equal triangles (I cut the disk in half 3 times). 

Place the triangles about 1-inch apart on the prepared baking sheet, sprinkle the tops with extra sugar,  and bake in the oven for 15-17 minutes until the edges begin to turn golden brown. 


These are best served warm right out of the oven, but if you must save them, be sure to freeze them and reheat in the toaster or microwave. 
 

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