Categories
Desserts Eat

Raspberry Buttermilk Popsicles

Raspberry-Buteermilk-Popsicles

Popsicles and summer just go hand and hand. There’s just something completely soul satisfying about a chilled sweet treat frozen onto a wooden stick.

Doesn’t really matter how old you happen to be or how you choose to eat one.

Ras-buttermilk-pops-in-freezer

Tiny nibbles from the top left corner all the way down to the bottom.

Little licks that make a thick rectangle popsicle melt into the sharpest, skinny peak.

Big bites that make your teeth numb and your brain freeze until you rub your temples for mercy.

I have been chomping at the bit to make some of the cold confections as of late and came across the most divine recipe in Country Living magazine.

Raspberry Buttermilk Popsicles.

close-up-raspberry-buttermilk-pop

Doesn’t that sound glorious?!? Well is it! I made a few changes. I used light buttermilk and sour cream (it is bathing suit season after all) and I added a bit more honey. And oh honey let me tell you how tasty these pretty little pops are!

The fresh raspberries just send the entire sensory experience to a whole new level.

close-up-bite-out-of-raspberry-buttermilk-pop

Cold and creamy, slightly tangy, and a hint of sweet that softly lingers on your tongue.

3-ras-buttermilk-pops-close-up

These little pink pretties will make any swelteringly hot summer day a decadent delight.

Raspberry-buttermilk-pops-above

I can’t wait to delve into more intoxicating flavor combinations! I’m thinking Greek yogurt and blueberry would be blissful…or what about watermelon and lemon?!

Oooooh! Or how about lemon cream!?

I think this may be the summer of popsicles at my house.

Wishing you an armload of sweet summertime fun!

~Wenderly

Raspberry Buttermilk Popsicles
Author: Wenderly
Serves: 10
Cool, creamy, slightly tangy popsicles speckled with bits of fresh raspberries. A scrumptious summertime treat!
Ingredients
  • 2 cups fresh raspberries (rinsed)
  • 1 1/2 cups light sour cream
  • 1/2 cup light buttermilk
  • 1/2 cup honey
  • 2 Tablespoons freshly squeezed lemon juice
Instructions
  1. Pour the raspberries into a bowl and break them up with a fork or whisk. I left some in small bits to add some texture to the popsicle.
  2. Pour in rest of ingredients and mix together until smooth.
  3. Pour into a popsicle mold, place on the top and insert wooden sticks. Place in freezer on a level surface.
  4. Freeze for at least a couple of hours until firm.
  5. Run warm water over the outside of the mold to help the popsicles slide out easily.
  6. Enjoy!
Notes
If you don’t have a popsicle mold with a plastic lid, then freeze pops for a 1/2 hour until they start to set, then place wooden stick in the center and continue freezing unti firm.

 

Categories
Eat Main Courses

Greek Style Chicken & Potatoes

Greek style chicken and potatoes is a one-pan, no fuss, soul satisfying meal that your family will devour any day of the year.

Greek Style Chicken and Potatoes

As the daylight hours grow shorter and my schedule grows busier, I find myself craving savory meals that tantalize all of my senses. It’s amazing how the stress of a hectic day can melt away as the house fills with the fabulous aromas of a sumptuous meal cooking in the oven. But let’s face it, who has the time and energy to whip up a fancy meal on a weekday?

YOU do! With this easy, delicious, one-pan meal you’ll enjoy the snuggly feeing of a Sunday night dinner any day of the week.

Recently I have fallen in love once again with the Greek style chicken and potatoes that dates back to my first Sunday night dinners with My Yanni. After drying a plethora of herbs from our garden that were practically screaming at me to make chicken and potatoes, I decided that I could wait no longer. I forgot just how easy and delicious this meal really is, wait until you see!

You’ll need one lemon, olive oil and some dried oregano, thyme and rosemary (and salt & pepper that didn’t make it into my photo).

Greek Style Chicken and Potatoes

 

My mother-in-law says that it’s best to put all of the dried herbs, salt and pepper together into a small bowl.

Greek Style Chicken and Potatoes

 

So I did.

Next you’ll need six peeled potatoes…

Greek Style Chicken and Potatoes

 

and one whole chicken pre-cut into pieces. Now you could use a whole chicken if you’d like, I just happen to be very wimpy when it come to raw chicken and it’s easier for me to work with the pieces. As a side note, I have found that the pieces are more flavorful when seasoned individually.

Trim the fat and wash your chicken pieces in cold water,

Greek Style Chicken and Potatoes

 

and pat them dry. This wasn’t exactly easy for me, I’ve always had a love/hate relationship with chicken fat. I do believe that it started when I was just a wee little nipper dancing to my beloved “Chicken Fat” song. Oh how I loved the chicken fat song. Ever since then, it’s been downhill in the chicken fat department. I just wash my hands about 346 times while working with it, shudder and gag a few times and then it’s all over and life is good.

O.k. moving right along…

Nestle the chicken and potatoes into a roasting pan, cut your lemon in half, squeeze the juice all over every single inch and then to add even more flavor, rub the cut side of the lemon all over the chicken too. The little pieces of pulp fall off and really give an extra added punch. (You can thank Yaya for this handy tip as well). Next, pour olive oil all over the chicken and potatoes and give a good rub with your hands to make sure every knook & cranny is slathered. Lastly, sprinkle the dried herbs, salt & pepper mixture all over the chicken making sure to rub the herbs with palms of your hands as you go to release all of the fabulous oils.

Greek Style Chicken and Potatoes

 

Bake uncovered at 375° for 1 1/2 hours, flipping the chicken every 30 minutes.

WARNING…the aroma that will fill your house will be intoxicating.

The end result will be gorgeous golden chicken and potatoes.

Greek Style Chicken and Potatoes

 

It is a perfect meal every time.

Greek Style Chicken and Potatoes

 

One-pan, no fuss, soul satisfying goodness.

Now that’s what I’m talking about.

Bon Appetite!

Wenderly

Greek Style Chicken & Potatoes
Author: Wendy Hondroulis | Wenderly
Prep time:
Cook time:
Total time:
Serves: 6
Greek style chicken and potatoes is a one-pan, no fuss, soul satisfying meal that your family will devour any day of the year.
Ingredients
  • One whole chicken cut into pieces
  • 6 peeled potatoes- cut into wedges
  • 4 Tablespoons olive oil
  • 1 lemon
  • 2 Tablespoons dried oregano
  • 2 Tablespoons dried thyme
  • 2 Tablespoon dried rosemary
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons pepper
Instructions
  1. Trim fat from chicken, wash in cold water and pat dry.
  2. Peel and cut potatoes into wedges.
  3. Place chicken and potatoes into a roasting pan.
  4. Cut lemon in half, squeeze juice all over chicken and potatoes, then rub cut side all over chicken as well.
  5. Pour and rub olive oil over both sides of chicken and potatoes.
  6. Mix all herbs, salt & pepper together in a bowl then rub into palm of hand as you sprinkle the mixture all over (both sides of chicken) and tops of potatoes.
  7. Place into a pre-heated 375° oven and bake uncovered, for 1 1/2- 2 hours, flipping the chicken every 30 minutes.
  8. Enjoy!

Categories
Eat Main Courses

Sunny Side Up

Beautiful, vibrant, fabulous color is what I’m craving right about now. So I decide to dish myself up some (pun intended).

Would you just look at all the scrumptious color on that plate?

I haven’t seen that much color since, since…

…summer.

Ahhhhhhhh, Summer.

Just saying the word makes me homesick for it.

I have had it with winter.

I look out the window with my nose pressed so hard against the cold glass that it fogs instantly) and all I can see is snow, snow, snow and more snow. I am doing all that I can right now to fight the winter blues. I look like a crazy person walking around my house in shorts while slathered in suntan lotion wearing sun glasses and flip flops (freezing my tookus off mind you) all in an attempt to feel like I am someplace (anyplace) besides a gloomy, cold, snowy place.

I take vitamin D.

I visualize myself laying out on a gorgeous white sandy beach.

I count the days until Spring.

But alas, I am still knee deep in winter.

Blech.

So I turned to food for some comfort. And not the usual go to comfort food either. Nope. This was serious so I pulled out the big guns, I needed something delicious AND nutritious so I whipped up a packed-full-of-vitamins-put-a-happy-smile-on-my-face-breakfast this morning and now I feel that I can hold on until the sun shines warmly upon my face again.

Have you ever heard of egg-in-the-hole? Well this is a healthy take on that concept. I believe that I saw this idea in one of the 325 magazines that I am constantly flipping through but I can’t be sure of which one. Or exactly how they made it come to think of it. But I’ve been thinking about peppers and eggs for months now and I finally gave it a shot today and I’m happy to report- it’s easy. It’s scrumptious. AND it made my frown turn up-side-down.

Or sunny side up in this case.

All you need are eggs…

And a pepper.

I chose to use a red pepper but you could use any color you like. I happen to love red peppers and so do my kiddos. Not to mention Valentine’s Day is just around the corner so red seems to be the happenin’ color right now.

Come to think of it, this would make a perfect Valentine’s Day breakfast in bed treat by the way!

Hint, hint in case my handsome and strong wonderful husband happens to be reading this.

Slice your peppers into rings and remove the seeds.

A word of advice: when I tried my first egg-in-the-red pepper, the egg escaped from under the pepper slice so I decided to dip the pepper ring into some flour before putting it into the pan.

Worked like a charm.

Meanwhile, melt a pat of butter in a pan on med-high heat.

Drop the pepper, floured side down, into the bubbling butter and slightly press down with a spatula to help seal the edges.

Let the pepper cook for a few minutes and then crack the egg right into the center of the pepper.

Cook the egg until you’ve achieved your desired firmness, add some salt and pepper and dig in!

The sweet crunch of the red pepper paired with the savory fried egg is heavenly to say the least.

Now if this doesn’t turn your winter blues frown sunny-side-up then I don’t know what will.

Unless of course you live in Florida.

And if you do happen to live in Florida, can I come stay with you for awhile?

Just kidding. Kinda.

Wenderly

Here’s the recipe!

Red Pepper Egg-In-The-Hole

(serves 1)

You’ll Need:

1 pepper (color of your choice)
1 egg
1 pat of butter

What To Do:

In a medium-sized pan heat a pat of butter over medium-high heat.

While the pan is warming up slice the pepper into rings and remove seeds. Next dip one side of a pepper ring into a shallow bowl of flour and then place into sizzling skillet. Gently push the pepper ring down with spatula to allow pepper to stick to the bottom of the skillet. Let the pepper cook for 1-2 minutes .

Crack one egg into the center of the pepper and let cook until desired firmness.

Season with salt & pepper.

Enjoy!

Categories
Appetizers Eat Sides

Sweet & Savory Prosciutto Cups (Gluten-Free)

Sweet & savory prosciutto cups are a delicious gluten-free appetizer! They’re so beautiful they’re like edible art!

How is it possible that Thanksgiving is less than two weeks away!

Can you believe it?

I don’t know about you, but I’m so excited for Thanksgiving this year! It’s going to be a totally different kind of experience for my entire family. This year we are packing up, leaving suburbia and heading for the hills, literally, we will be enjoying Thanksgiving at our cabin in the country! I cannot wait! But that isn’t the only thing that will be different this year. This year we will be incorporating a gluten-free theme into our holiday feast, due to the fact that my sister was just recently diagnosed with celiac disease.

Celiac disease is a digestive disease that damages the small intestine and interferes with absorption of nutrients from food. That means that my sister cannot tolerate gluten which is a protein in wheat. We’ve all been trying to wrap our arms around this new lifestyle and way of cooking and wouldn’t you know that in the serendipitous way that life is, many fabulous, wonderful, gluten-free people have come into my life through blogging! One of these people is Shauna of gluten-free girl. Thanks to Shauna, I am taking part in a “gluten-free Thanksgiving” extravaganza that includes 50 plus bloggers, (some gluten-free and some not), that have all taken the gluten-free challenge!

I just love a good challenge! Especially when I can learn something.

I’ve decided to make a naturally gluten-free recipe…I will be bringing prosciutto cups filled with goat cheese, arugula and fresh figs to the Thanksgiving table this year. They are incredible! Delicate, sweet & salty little bundles of deliciousness I tell you!

It really couldn’t be any easier. Get your taste buds ready!

I bought all of my ingredients from Trader Joe’s, they do a great job of letting you know what products are indeed gluten-free. As a matter of fact, this recipe was inspired by Scottie, one of my faves at TJ’s.

Here’s what you’ll need: goat cheese, arugula, and 1 fresh fig…

And of course prosciutto. You’ll want to cut the prosciutto into small (approximately 2inch by 3 inch) rectangles.

Next grab a mini muffin tin pan and gently press four pieces of prosciutto into each cup.

Bake the prosciutto cups at 375º for about 15 minutes until nice a crispy and they hold their sweet little cup-like shape.

Once they are baked, immediately place them on a cooling rack.

Aren’t they just beautyfull?

Edible art in my opinion.

After the prosciutto cups are cool, it’s time to fill them.

First a healthy dollop of creamy goat cheese.

Then a sprinkling of chopped arugula.

And finally a smattering of diced fresh figs to seal the deal.

I’m telling you, it’s edible art! It really is!

These gorgeous little bundles even enticed my two daughters!

One thing that I know for sure is…

I am thankful that these marvelous little prosciutto cups will be adorning our holiday table this year! Not to mention that they have become an all time FAV!

Participating in this gluten-free challenge was a joy! I learned that gluten-free cooking is fun and easy and totally satisfying, even when you don’t need to eat gluten-free!

For more incredible recipes, check out gluten-free girl’s newest fantabulous cookbook. It would make a great holiday gift and you can find it on Amazon!

Sweet & Savory Prosciutto Cups
Author: Wendy Hondroulis | Wenderly
Prep time:
Cook time:
Total time:
Gorgeous little prosciutto cups are like edible art!
Ingredients
  • 1- 3oz package thinly sliced prosciutto
  • 1 cup fresh arugula, chopped
  • 1-4.5oz container goat cheese
  • 1 fresh fig diced
  • 1 mini muffin tin
Instructions
  1. Pre-heat oven to 375º.
  2. Cut prosciutto into small rectangles, (you’ll need 36) and gently press four pieces, slightly overlapping into nine of the cups, bake for 15 minutes. Let prosciutto cups cool, then add about a tablespoon of goat cheese, sprinkle with chopped arugula and then top with 4 or 5 pieces of fig.
  3. Enjoy!

 

For other delicious gluten-free recipes, check out these other fantastic folks who participated in this gluten-free Thanksgiving fun in the links below!

 

“Get Grillin’ with Family Fresh Cooking and Cookin’ Canuck, sponsored by Ile de France Cheese, Rösle, Emile Henry, Rouxbe and ManPans.”

Here are the links, check them out!

Amber of Blue Bonnets & Brownies made apple and pear cobbler for lucas.

Andrea Meyers of Andrea’s Recipes made gluten-free pumpkin scones.

Ashley Rodriguez of Not Without Salt made gluten-free chocolate biscotti.

Charissa Fleischer of Zest Bakery made warm pumpkin polenta with goat cheese.

Deanna Schneider of The Mommy Bowl made gluten-free bread.

Debra Smith of Smith Bites made gluten-free celery root soup with cashew cream.

Diane and Todd of White on Rice Couple made turkey sloppy joes on rosemary rolls.

Gaby Dalkin of What’s Gaby Cooking made gluten-free molasses cookies.

Gudrun of Kitchen Gadget Girl made a gluten-free pumpkin strata.

Stephanie Stiavetti of Wasabimon! madegluten-free butternut squash pie.

Heather Flett of Rookie Moms made chocolate peanut butter brownies.

Heena Punwani of Tiffin Tales made glorious gluten-free Thanksgiving torte.

Heidi Kelly of Adventures of a Gluten-Free Mom made crescent rolls and cinnamon rolls, gluten-free, dairy-free, and egg free.

Irvin Lin of Eat the Love made gluten free maple sweet potato cheesecake with gingerbread bottom and sour cream marshmallow topping.

Jean Layton of Gluten-Free Doctor Recipes made gluten-free sourdough rosemary rolls and gluten-free mincemeat cookies.

Jeanne of The Art of Gluten-Free Baking made gluten-free pumpkin pie.

Kamran Siddiqi of Sophisticated Gourmet made cranberry-almond-coconut macaroons topped with chocolate.

Karen Schuppert of Cook 4 Seasons made gluten-free pumpkin mousse.

Kim Maes of Cook It Allergy Free made cornbread and (shauna’s) crusty bread stuffing with apples, sausage, pine nuts, and… a special ingredient.

Lexie of Lexie’s Kitchen made dairy-free, egg-free, gluten-free, no-bake pumpkin pie filling.

Lori of Recipe Girl made an entire Thanksgiving menu, gluten-free.

Maria Lichty of Two Peas and Their Pod made gluten-free apple cranberry crisp.

Melissa McLean Jory of Gluten-Free for Good made gluten-free cherry cobbler.

Molly Birnbaum of My Madeleine made butternut squash soup.

Nancy Kohler of The Sensitive Pantry made gluten-free brown sugar hand pies.

Nikki Gardner of Art and Lemons made gluten-free rustic squash tarts.

Paula Jones of Bellalimento made gluten Free pumpkin roll with mascarpone and nutella filling.

Serene of Mom Food Project made an entire thanksgiving, gluten-free.

Shaina Olmanson of Food for My Family made a gluten-free apple pie cheesecake.

Shirley Braden of Gluten-Free Easily made candy carrot coins.

Silvana Nardone of Dish Towel Diaries made kale caesar slaw.

Tara Barker of A Baking Life made gluten-free gingerbread cake with vanilla-bourbon Bavarian cream and cinnamon-brown sugar caramel.

Tia Hain of Glugle Gluten-Free made gluten-free pumpkin muffins.

Aran of Cannelle Et Vanille made sweet potato and crabapple clafoutis.