Archive for the ‘Food & Recipes’ Category

Raspberry White Chocolate Sorbet

Tuesday, June 24th, 2014

From our food contributor, Shaina Olmanson.

Raspberry White Chocolate Sorbet Recipe on MomAdvice.com

Every summer I feel as though I time my family activities by the season of berries that’s ripe for the pickin’. There are trips to the strawberry fields, where our knees become encrusted with the straw that is used to mulch between the rows. There are blueberry picking adventures, the sun beating down on us as we pull handfuls of bulbous berries into small buckets.

The raspberries, though, they happen in our own backyard. The far corner in the back of the yard is devoted to the thorny canes, poking up and often trying to run into other parts of the yard. They start the spring off looking like nothing more than bare twigs, and by June they’re full of leaves and flowers and then bright red berries.

Raspberry White Chocolate Sorbet Recipe on MomAdvice.com

We pick bowl fulls for breakfast, adding a few to our morning yogurt, stirring them into our oatmeal. We drop them into sparkling juices to toast special occasions. My kids, barefoot and still dripping from the pool, hover over the prickly branches, sacrificing themselves for a few of the tart treats. But when the summer sun is hot and unforgiving, the best way to enjoy them is to gather up as many as you can and blend them into a cold, sweet cup of summer.

Raspberry White Chocolate Sorbet Recipe on MomAdvice.com Recipe Notes:

I love raspberry and white chocolate together, and while you can use any white chocolate you desire, a good quality one will definitely go father here. It’s worth it for the small amount you use. I used a Lindt Lindor Truffle Bar, which has a firm white chocolate outside and a softer, as the name suggests, truffled center, and I love that it doesn’t get too hard when frozen.

Yes, I realize this has an ice cream maker in the recipe. If you don’t have one, sorbet is a hard thing to master. The ice cream maker helps it freeze evenly and quickly, which gives you that smooth texture that you think of when you think sorbet. However, if you don’t have one, don’t despair. Put the mix in a zip-top bag, and massage the bag every half hour or so in the freezer. This will help it to freeze evenly, and you’ll get a delicious frozen treat.

The vodka helps the mix from freezing solid. If you are opposed to any alcohol in your sorbet, try adding a tablespoon of honey or golden syrup instead.

Raspberry White Chocolate Sorbet
Author: 
Recipe type: Dessert
Serves: 6
 
Ingredients
  • 2 cups water
  • 1½ cups sugar
  • 6 cups frozen raspberries
  • 1 teaspoon vanilla extract
  • 2 teaspoons vodka
  • 1 cup white chocolate, chopped
Instructions
  1. In a heavy-bottomed saucepan, combine the water and sugar. Bring to a boil, stirring occasionally, then reduce heat to low and continue to simmer for five minutes . Remove from heat, pour into a heat-proof bowl, and refrigerate until chilled.
  2. Once the syrup is chilled, combine the raspberries, vanilla, and vodka in a food processor. Blend until smooth.
  3. Press the mixture through a sieve to remove pulp and seeds. Process the mixture in an ice cream maker, adding in the white chocolate at the end. Transfer to a container and freeze.

 

Pin It

3-Ingredient Watermelon Granita

Monday, June 23rd, 2014

3-Ingredient Watermelon Granita from MomAdvice.com

I don’t know of anything more delicious than fresh fruit in the summertime. Today I am sharing an EASY 3-ingredient watermelon granita you can prepare with just fresh watermelon, lime juice, and a little sugar.  It is one of those dishes you will love for an effortless weeknight treat or a fun dish to entertain with for the 4th of July weekend!

Each month Walmart challenges me to find a new way to use their fresh produce and this month’s challenge just-so-happens to be one of my favorite fruits…WATERMELON.

Hello, summer!

Seedless Watermelon

I woke up early one morning to make this dish and here is my early morning watermelon shot for you as the sun had not even risen. I tend to operate best first thing after I have had my coffee. I’m sure you can relate (*ahem*).

I chose a seedless watermelon for this dish because trying to pick out seeds to prepare your granita is far too time-consuming for a busy mom especially when she has a full summer day of kids. If you have a high- powered blender it is possible to pulverise them, but I save my blender the work and choose the seedless variety to make it easy on all parties involved.

How to Pick the Perfect Watermelon

There are three easy steps to selecting the perfect watermelon.

1. Lift Your Watermelon- Does it feel heavy? You want a watermelon that feels weighted and not light.

2. Check for the Yellow Dot- Watermelons have a yellow spot on them where they have rested and grown on the ground. You want to find one that has a creamy yellow spot on it because that showcases that it is a lovely ripe melon.

3. Thump It- Have you seen people thump their watermelons at the grocery store and wondered what that was all about? Sometimes I don’t think they even know why they do it.  You are listening for a sound that indicates a great melon. It should have a deep hollow sound, but if it is too ripe or underripe, it will have a dull sound.

4. Dissatisfied? Bring it Back- I didn’t tell you there was a fourth step, but if you should pick the wrong watermelon, Walmart will graciously give you a refund on it since they have a 100% freshness guarantee on their produce. Basically, it makes the process of selection foolproof, especially if that thumping bit gets confusing.

3-Ingredient Watermelon Granita from MomAdvice.com

What is a Granita?

The word granita sounds awfully fancy to this Midwest girl’s ears, but it is actually not fancy at all. A granita is a semi-frozen dessert traditionally made from sugar, water and various flavorings that originated in Sicily. It’s a little like sorbet a little like Italian ice, but uniquely its own person with a texture that is a tin bit coarser.  Since the watermelon is in season and often on sale this time of year, I decided to use it to make the granita. 

All you do for this recipe is give it a whirl through your blender. After blending your cubed watermelon, fresh lime juice, and sugar, pour it into a 9×13″ dish and slide it in your freezer. Every half hour or so, take a peek and give it a scrape with a fork to move things around. Keep doing this every once in awhile and then after about three-four hours of freezing time, your dessert should be ready for serving.

3-Ingredient Watermelon Granita from MomAdvice.com

3-Ingredient Watermelon Granita from MomAdvice.com

I wish there was more to tell you about this dish, but it really is as easy as that. It’s a frugal way to incorporate more fresh fruit and is best served with lots of spoons on a hot summer’s day!

Looking for more ideas to try with fresh produce this summer? Be sure to check out my Baked Strawberry Doughnuts, my Blueberry Sangria Lemonade, my Grilled Tomato Bread With Prosciutto, my Fresh Peach Sorbet, our Slow Cooker Honey Crisp Apple Oatmeal, and my fresh Gluten-Free Orange Chicken for some fun ways to incorporate fresh produce in your family’s diet!

For more watermelon ideas, check out this Watermelon-Strawberry Smoothie from Mommy’s Kitchen & this Watermelon Margarita from Presley’s Pantry. Oh, yum!

 3-Ingredient Watermelon Granita

6-8 cups cubed seedless watermelon
1/3 cup sugar
Juice of 2 limes
Add your cubed watermelon, sugar, and lime juice to your blender. Blend until smooth. Pour it all into a 9×13 metal pan and freeze for one hour. Using a fork, scrape to loosen the granita. Freeze for another hour and repeat. After it has been frozen for three hours, scrape it once more and then serve in a hollowed watermelon or in cups.

walmart_mom_disclaimer

Pin It

Berry Pecan Salad With Candied Pecans & Homemade Raspberry Vinaigrette

Tuesday, June 17th, 2014

Berry Pecan Salad With Candied Pecans & Homemade Raspberry Vinaigrette

Summer was made for salads.  This month I want to share with you some new salad flavor combinations we have been trying for our family dinners. Today I am sharing a delicious Berry Pecan Salad that is perfect for sharing around the picnic table or at your next cookout. It is my new favorite salad and what makes this salad standout is the homemade raspberry vinaigrette dressing, pecans, and the combination of berries.  When I took an enormously large bowl of this to our last cookout, I brought home an empty bowl and a promise to share the recipe.

Berry Pecan Salad from MomAdvice.com.

Where to Buy Raspberry Balsamic Vinegar

Since going gluten-free, I have become really diligent about package reading and making sure that I am not eating anything that can make me sick. Many of the bottled dressings are not anything that I can eat or even pronounce. Unfortunately, not all the items I need to create beautiful flavor combinations are necessarily on the grocery store shelves where I shop.

For this dressing recipe, you will need Raspberry Balsamic Vinegar. I went to two grocery stores and wasn’t able to find it so I headed to The Olive Branch, a locally-owned shop that sells olive oils and vinegars. I spent the morning tasting all of these rich balsamic vinegars and learning more about the different flavor notes in each one. I took home a bottle of their Red Raspberry Balsamic Vinegar and couldn’t wait to put it to work in this salad.  You can certainly substitute this homemade version with a bottled dressing, but I promise you that it will lack the depth of flavor and the richness that I was able to achieve with my homemade dressing. Because the dressing is so rich, a small drizzle is all you need to dress your salad bowl.

Candied Nuts

Have you ever candied nuts before?  It is ridiculously easy and you can make a large quantity at one time for your salads.  This recipe calls for just Candied Pecans, but you can add any variety of nuts into your salad that you prefer. Pictured above are my Sugar & Spice Nuts that are always a fun gift to give (and to eat!).  They also are a delicious topper to oatmeal or even bowls of warm quinoa.

For the chicken, I use this technique for cooking chicken in bulk. If you are pressed for time, you can certainly substitute with a rotisserie chicken from your grocer.

To keep this salad vegan, ditch the chicken and replace the egg white in the nut recipe with two to three tablespoons of water and a tablespoon of flax to coat the candied nuts.

To enjoy this salad all week long, prepare it all for the week and consider creating your own DIY Salad Bar in the fridge for easy summer meals after a long day with the kids. Everyone can customize their own salad bowls and you can enjoy that prep work all week long!

I hope this salad inspires you to get creative with your summer salad and I look forward to sharing more fun salad combinations in the upcoming weeks!

Berry Pecan Salad from MomAdvice.com.

 

 

Editor’s Note- Our recipe software is not working this week and we have submitted a support ticket. Please accept our apologies!

A berry pecan salad that is perfect for celebrating the berry season. Enjoy this one at your next potluck or cookout!

Pecan Berry Salad

1 bag of spinach

1 pint of strawberries, sliced

1 pint of blueberries, rinsed

1 pound roast chicken (see technique above or use a rotisserie chicken), sliced

1/4 cup granulated sugar

1/2 teaspoon ground cinnamon

1 teaspoon cornstarch

Pinch of Salt

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

1 egg white (see above for vegan substitution)

1/4 teaspoon vanilla extract

2 cups pecan halves

1/4 cup raspberry balsamic vinegar

1/2 teaspoon salt, plus more if needed

1 teaspoon Dijon mustard

3/4 cup extra-virgin olive oil

1-2 tablespoons white sugar (to taste, you may not even need it depending upon the quality of your balsamic vinegar)

1/4 teaspoon dried oregano

Freshly ground black pepper to taste

Preheat the oven to 300 degrees. Line a rimmed baking sheet with parchment paper.

Place the sugar, cinnamon, cornstarch, salt, ground cloves, and ground nutmeg in a plastic bag, seal the bag, and shake to mix.

Put the egg white and vanilla in a bowl, and beat until slightly foamy.

Add the pecans and stir to coat them well. Using a slotted spoon, lift the pecans out the bowl and transfer them to the bag of sugar and spices. Shake, making sure the pecans are well coated with the seasoning. Spread the pecans out on the prepared baking sheet, and bake for 30 minutes. Remove from the oven and let them cool on the baking sheet.

Assemble the salad: spinach, sliced strawberries, blueberries, roast chicken, and then top with cooled candied pecans. In a mason jar, add the oil, vinegar, oregano, salt, pepper, mustard, and sugar. Shake well. Serve on the side for your salad, shaking well before using.

Prep Time: 10 Minutes

Cook Time: 30 Minutes

Serves: 6

Pin It

Restaurant Style Steak Recipe

Tuesday, June 3rd, 2014

Restaurant Style Steak Recipe

If there is one thing I love, it is creating a restaurant experience in the comfort of my own home with a price tag that fits our budget.  Father’s Day is just around the corner one way you can really wow those amazing dads in your life is by creating this restaurant style steak recipe for an amazing culinary experience at home.

Walmart wanted me to showcase a fun recipe you could create for Father’s Day and I immediately thought of making Dad a delicious steak dinner. What says I love you more than a delicious New York Strip Steak or a beautiful Filet Mignon?

Today’s post is less recipe and more technique. The truth is, if you have a beautiful cut of meat, the last thing you want to do is mask that delicious flavor. A beautiful steak needs only to be dressed simply with a little oil, salt, pepper, and a butter finish to be more than worthy of your taste buds.

I had hoped to have a beautiful picture tutorial for you, but this steak cooks so quickly that I am going to type out my tips instead. Even with the tomatoes and roasted asparagus as our sides, we still will have dinner ready in about fifteen minutes!  That will be even less time than it would take to haul everyone in the car for a meal out, not to mention the incredible savings you will experience by dining at home.

Here are my personal recommendations for creating that perfect steak for Dad! 

Restaurant Style Steak Recipe

Pick the Right Type of Pan

Since we are need to sear the steak and then finish it in the oven, you want to make sure that you have a pan that can do this task well. I love a good heavy-bottom skillet that does not have a plastic handle or a cast iron skillet for this job. I bought one of these Lodge Logic 12″ cast iron skillets a couple of winters ago and it has been so good to me over the years.  This is definitely a work horse in my kitchen and it is also a great tool to use when outdoor grilling for delicate meats or when mixing up a big batch of fresh veggies so you don’t have to cook in a hot kitchen in the summer. It has truly been the best $20 I have ever spent and I know that you will feel the same way especially after cooking your steaks on it.

Let Your Meat Rest At Room Temperature

It is really important that you don’t put cold meat into your hot pan.  I like to pull my steaks out about thirty minutes before I plan to cook them and leave them on my counter. This helps to heat your steak more evenly and helps prevent the risk of your meat drying out before you have finished cooking it.

Get Your Pan Screaming Hot…Hotter Then You Think

If you want a beautiful sear on your meat, you need to be sure that your skillet is hot enough to add that beautiful caramelization on your meat. Turn your heat up to high with nothing in the pan for at least five minutes. When you place your meat in the pan it should stick and you should hear a nice sizzle on the outside. That’s exactly what you want to hear and see happening to your meat.

Dry & Season Your Meat Well

One of the best tools in your arsenal for creating the perfect steak is a paper towel. If you want a beautiful sear on your meat, you need the meat to be dry and not wet, otherwise you risk just having your meat steam in its own juices rather than sear. Dry the meat with a heavy-duty paper towel and then brush the steak with oil. I love canola oil and then season your meat simply with salt and pepper. Once your pan has to come to that screaming hot phase, drop your seasoned meat into the pan and let it sear for two minutes on each side.

Don’t Move Your Steak

Once you have dropped it in, the first thing I know I want to do is to shift the meat and take a peek at it. Just don’t. Let the meat get the golden sear it needs for two minutes on each side, giving it a beautiful crust on the outside, and keeping your meat perfectly pink on the inside.

Butter Makes Everything Better

A butter finish makes all dishes a little more beautiful, don’t you think? A dab of butter is a beautiful finishing touch to the steak before sliding it into the oven to finish cooking.

Avoid Overcooking

A meat thermometer is your best friend. I still rely on mine for my steaks. I love my steak to be medium rare, but cook it to the consistence that you love the most. Keep in mind that Rare is 120 degrees, Medium is 125 degrees, and Medium Well is 130 degrees.

Always Let Your Meat Rest

If you cut into your meat right when you take it off the pan, chances are that all the juiciness will just pour out on your cutting board or plate. Cover your steak with a little tin foil and let it rest for ten minutes before diving in.  I promise you will have a much more flavorful bite if you just wait the recommended amount of time.

asparagus 2 asparagus 3

I hope these steak tips help you and a great accompaniment to this steak is my Simple Roasted Asparagus. You can slide this in at the same time and temperature as your steaks and it should be ready in 10-12 minutes. I also added a side of the warmed tomatoes from this tomato appetizer we created last week!

Restaurant Style Steak Recipe

Restaurant Style Steak Recipe
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
A beautiful restaurant-style steak, perfect for celebrating any occasion. Once you follow the tips & techniques for a perfect steak, you will save a bundle on special occasion meals out.
Ingredients
  • 2 (10-ounce) filet mignon (you can double this recipe, just make sure you have a large skillet so all the steaks have room)
  • 2 tablespoons canola oil
  • Salt & Pepper
  • 2 tablespoons unsalted butter, at room temperature, optional
Instructions
  1. Preheat the oven to 400 degrees F.
  2. Heat a large, well-seasoned cast iron skillet over high heat until very hot, 5 to 7 minutes.
  3. Meanwhile, pat the steaks dry with a paper towel and brush them lightly with canola oil. Combine the salt and pepper on a plate and roll the steaks in the mixture, pressing lightly to evenly coat all sides.
  4. When the skillet is ready, add the steaks and sear them evenly on all sides for about 2 minutes per side, for a total of 10 minutes.
  5. Top each steak with a tablespoon of butter and place the skillet in the oven. Cook the steaks until they reach 120 degrees F for rare or 125 degrees F for medium-rare on an instant-read thermometer. (To test the steaks, insert the thermometer sideways to be sure you're actually testing the middle of the steak. Mine took 4-5 minutes to come to medium rare)
  6. Remove the steaks to a serving platter, cover tightly with aluminum foil and allow to rest at room temperature for 10 minutes.

 

 

Looking for more Father’s Day ideas? Check out these Monster Cookie Bars & Monster Printable Cards for Dad, this chalkboard cookie jar you can personalize for your favorite guy, or this beautiful candy bouquet we created for our Dad last year!! Happy Father’s Day!

Pin It

5 Things You Can Get for FREE at a U-Pick Farm!

Monday, June 2nd, 2014

From our food contributor, Diana Bauman.

5 Things You Can Get for FREE at a U-Pick Farm! | momadvice.com The U-Pick Season has begun. It’s during this time of the year that my entire family gets excited to hit the u-pick farms and indulge in the juiciest, sweetest candy that we’ve been dreaming about since the summer before. You see, in my family we intentionally eat fresh fruit in its season. Sure, we can buy fresh berries in the winter months, but they’re void of flavor and anything good that it was created to have. So instead we wait patiently, salivating for that first juicy bite of the sweetest strawberry picked in June. 5 Things You Can Get for FREE at a U-Pick Farm! | momadvice.com Or the pucker of a tart cherry, ready to be made perfectly sweet when made into pies or  jam. 5 Things You Can Get for FREE at a U-Pick Farm! | momadvice.com As the strawberries dwindle down from large, juicy berries that can fit into the palm of your hand to the smallest of cones, still sweet and great for jam, blueberries and raspberries surge into season in the sweltering heat of July and August. 5 Things You Can Get for FREE at a U-Pick Farm! | momadvice.com Again, my family hits the u-pick farms to gather as many buckets of fruit that we can that will eventually be made into jam, pies, and sprinkled in our pancakes throughout the winter. As much as we enjoy the flavors in freshly picked fruit grown locally by family farmers, we really enjoy that we not only save money by picking our own fruit and purchasing it in bulk but also that we’re able to get the following 5 things for FREE. 

1. You Can Get a FREE Sense of Community!

5 Things You Can Get for FREE at a U-Pick Farm! | momadvice.com To my family, community is important. Supporting one another in our endeavors and celebrating with each other in everything good that nature provides teaches us to respect and be mindful of creation and in each other.

2. You Can Capture FREE Memories That Will Last a Lifetime!

5 Things You Can Get for FREE at a U-Pick Farm! | momadvice.com One of the things that I most enjoy about heading out to the u-pick farms is the opportunity to spend intentional time with my family. As most children do, they come up with their own stories, their own thoughts on what they can make with the fruits of their labor, and all sorts of other sweet sayings that I’ve been able to capture in my memory… forever.

3. You Can Get a FREE Family Outing with FREE Berries As You Pick!

5 Things You Can Get for FREE at a U-Pick Farm! | momadvice.com Visiting a u-pick farm with your family makes a great FREE outing. The kids have fun and what they enjoy the most is being able to eat berries as they pick. Now, I’m not sure exactly what the written rule is about eating while you’re picking but seriously, when you have kids, it’s going to happen… and they’re going to love it!

4. You Can Get a Tan and a Great Workout for FREE!

5 Things You Can Get for FREE at a U-Pick Farm! | momadvice.com It’s true, you can get a free tan and great workout while picking fruit. Squats while your picking, heavy buckets and trays filled with fruit works the biceps, and on top of that, you’ll be doing a lot of walking up and down rows. After an hour, I’d say you just had a great workout and you’ll be tan to boot!

5. You Can Get a FREE Therapy Session!

5 Things You Can Get for FREE at a U-Pick Farm! | momadvice.com There is nothing that relaxes me more than being outdoors in the natural world. Visiting a u-pick farm can be meditative and therapeutic and in my opinion, is a great way to de-stress from the busyness in our lives. I’ve been known to leave the kids with a sitter in order to pick some berries alone to unwind and enjoy a bit of peace and quiet while picking berries for my family. In order to find a local u-pick farm near you, visit localharvest.org or visit your farmers market and ask some of the local vendors. I’m sure they’ll be able to steer you in the right direction.

Have you ever visited a u-pick farm? Tell me, what’s your favorite fruit to pick at u-pick farms.

Pin It

Grilled Tomato Bread with Prosciutto

Thursday, May 29th, 2014

Grilled Tomato Bread with Prosciutto

Tomatoes are one of my favorite summer foods and I try to incorporate them into almost every dish we eat. The fresh burst of flavor compliments just about any dish whether it is a garnish to our favorite pasta dishes, a fresh sauce, or a flavorful addition to our summer salads.  When I was pregnant, it was the food that I most craved with a drizzle of olive oil, a generous shake of salt, with a red wine vinegar finish. Although I am far from those years in my life, it is still my favorite summer craving.

Each month Walmart challenges me to create something in my kitchen with an item from their produce department. Today’s piece is dedicated to the fun varieties of tomatoes you can find in their produce department.

Cherry Tomatoes

We can all get in a rut when it comes to selecting our produce, myself included. Although I am a fan of my cherry red tomatoes, I incorporated some of these delicious yellow tomatoes into my dish today to add even more color to this easy summer appetizer.  I love to challenge myself to try the new varieties of fruits and vegetables out there and, especially this time of year, there is always so much to love!

Grilled Tomato Bread with Prosciutto Grilled Tomato Bread with Prosciutto Grilled Tomato Bread with Prosciutto

Today’s recipe is for a very simple Grilled Tomato Bread with Prosciutto that requires just a few ingredients and can all be done out on your grill.

Have you ever grilled tomatoes before? It adds a layer of smokiness to the tomatoes, warming them and bursting the skins to create a sauciness to the bread.  I found this recipe that Bobby Flay created and he recommends grilling the tomatoes on high heat, until they are charred. I prefer a gentler heat with less charring, but I think that is a matter of one’s own personal taste. I recommend getting one of these grilling baskets for your veggies (and fish!) or purchasing a package of disposable grill pans for preparing these tomatoes all summer long. Not only are they delicious on top of bread, but grilled tomatoes can be flavored with any variety of herb in your garden or spiced up with your favorite dried spices and stand alone as a side dish with your favorite grilled meats!

Grilled Tomato Bread with Prosciutto Even though the recipe calls for a loaf of crusty French Bread, I also toasted up some gluten-free bread for myself so I could enjoy this appetizer with the family. If you want to keep it fancy, purchase a gluten-free baguette, but I found that with so many flavors in this appetizer, that my regular loaf helps hold this appetizer together and offered a sturdy base for my overflowing of tomato topping.

Although the ingredient list couldn’t be simpler- cherry tomatoes, ricotta cheese, a fresh loaf of bread, prosciutto, and a little lemon juice, this appetizer is both impressive and satisfying. The saltiness from the meat balances the acidity from the tomatoes & lemons, while also incorporating the sweetness of the tomato with the creaminess of  the cheese. We paired this with our favorite red wine, but it would also pair beautifully with a glass of sangria or a mojito for a lighter combination.

No need to heat up the kitchen for this summer appetizer and it is a beautiful one to create for your next barbecue and shared with friends & family!

Grilled Tomato Bread with Prosciutto

Grilled Tomato Bread with Prosciutto
Author: 
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
An easy and impressive appetizer that you can create entirely on the grill!
Ingredients
  • Cherry Tomatoes (in red & yellow), total of one pint
  • Olive oil
  • Salt and freshly ground black pepper
  • 2 cloves garlic, finely chopped
  • 12 slices French bread, sliced ½-inch thick slices (can substitute with gluten-free bread)
  • ½ cup ricotta cheese
  • 12 slices prosciutto
  • 1 lemon cut in half
  • Basil for garnish
Instructions
  1. Heat grill to medium heat.
  2. Toss tomatoes in oil and season with salt and pepper in a small bowl.
  3. Place on the grill in a grilling basket and grill until softened, turning a few times, about 10 minutes.
  4. Remove to a bowl.
  5. Crush the garlic with a little salt to form a paste and add to the bowl with a few tablespoons of olive oil.
  6. Brush bread with olive oil. Season with salt and pepper, and place on the grill. Grill the bread until lightly golden brown on both sides, about 20 seconds per side.
  7. Combine the ricotta with a little olive oil in a small bowl and season with salt and pepper. Mound some of the tomato mixture on the bread. Lay prosciutto on top. Dollop with some ricotta mixture and garnish with lemon juice squeezed over the top.

 Adapted from Food Network walmart_mom_disclaimer
Pin It

A Self Crusting, Dark Leafy Green Quiche Recipe

Monday, May 26th, 2014

From our food contributor, Diana Bauman. A Self Crusting, Dark Leafy Green Quiche | momadvice.com Spring is my favorite season of the year. Being from Iowa, it’s a breath of fresh air, literally, to be able to spend time outdoors as the weather warms and the cycle of life begins anew. As much as I enjoy spring time and all that it brings, it also happens to be a busy season in my life. With 2 boys and a husband in baseball and an urban homestead to keep up on, I intentionally seek out and prepare meals that come together quickly. One spring ingredient I take full advantage of are eggs. I know what you’re thinking, “eggs are available year round.” Well, yes they are; however, having raised backyard hens for 5 years, I’ve come to learn that they are indeed seasonal. In the winter, hens need to conserve body heat and so they produce fewer eggs. When spring arrives and the weather warms and the daylight increases, their egg production soars. I’m currently getting around 10-11 eggs per day whereas in the winter my hens would only lay about 2-3 eggs per day. Their egg production usually stays up until the heat of summer kicks in around July and August. At that time, their egg production slows and gradually increases as the weather cools in fall. Then when winter arrives, their egg production is nearly halted until the spring comes again. The reason hens raised commercially are able to produce eggs year round is that they are kept in an environment that is neutral with heat, light, and grains so that they are able to lay continually, year round. Isn’t it neat to be in touch with the seasons and cyclical patterns of life? For now, my family is living in an abundance of eggs and nothing makes me happier since they are a traditional source of complete protein and nutrition.

A Self Crusting, Dark Leafy Green Quiche

A Self Crusting, Dark Leafy Green Quiche | momadvice.com One of my favorite way to use our abundance of eggs packed full of nutrients is by making a quiche – a light dish, perfect for a spring time brunch or supper. self-crusting-quiche4 A quiche is essentially a custard that is made with milk and eggs and then poured into a pastry crust to be baked. As delightful as a traditional quiche is, I’m oftentimes to busy in this season to make the crust, allow it to firm up in the fridge, roll it out, and then mold it into a pie dish. Instead, on busy spring days, I usually make a self crusting quiche that forms itself by the addition of flour and a bit of baking powder. It creates its own darkened type crust right in the oven as it’s baking. It saves me so much time and makes this dish come together in literally minutes! self-crusting-quiche5For this particular quiche, I added dark leafy greens of swiss chard, kale, and spinach. Together with cheddar and pecorino romano cheeses, this quiche is light, creamy, and savory. What’s great about a quiche is that it can be eaten warm, at room temperature, or cold. On days that my family has ball games to play, I’ll usually whip up a self crusting quiche during the day and refrigerate it to eat cold later in the evening. A quick, nourishing, and satisfying spring meal.

A Self Crusting, Dark Leafy Green Quiche
Author: 
Recipe type: Dinner
Cuisine: French
Serves: 4-5
 
A self crusting, dark leafy green quiche. A perfectly light, quick to make spring meal your entire family will enjoy.
Ingredients
  • 2 tbls extra virgin olive oil
  • ½ medium yellow onion, diced
  • 2 cups packed dark leafy greens (like spinach, swiss chard, kale)
  • ¼ cup water
  • 4 eggs
  • 1 cup milk
  • ½ cup cheddar cheese
  • ½ cup flour (for gluten free, sub oat flour)
  • ½ tsp baking powder
  • ½ tsp salt
  • ¼ cup Pecorino Romano Cheese or Parmesan
Instructions
  1. Preheat oven to 400F.
  2. Lightly butter a 10-inch pie plate
  3. In a skillet or cast iron pan, heat 2 tbls of extra virgin olive oil and saute the onion until translucent. Add 2 cups, dark leafy greens and the water. Cook until the greens just start to wilt; 3-4 minutes. Set aside to cool.
  4. In a large mixing bowl, whisk together the eggs and the milk. Add the cheddar cheese and mix though. Add the flour, baking powder and salt; whisk through then stir in the greens and onions.
  5. Pour the contents of the bowl into the pie plate. Top with the Pecorino Romano cheese.
  6. Bake for 35-40 minutes, or until the center is set and the outside edges are golden brown.

What are your favorite meals to whip up on busy days?

 

Pin It

5-Ingredient Caprese Pork Chops

Tuesday, May 20th, 2014

5-Ingredient Caprese Pork Chops from MomAdvice.com #grilling #glutenfree

Nothing says summer like summertime grilling.  Today I am sharing an easy 5-ingredient recipe for Caprese Pork Chops that you must try for your backyard grilling. These 5-ingredient pork chops couldn’t be easier and are our family’s new favorite dish. Anything that can be made with minimal effort, reheats like a dream, and makes my whole family happy is a winner in our kitchen. This recipe serves all three of those purposes!

As we head into the summer months on the blog, my focus on projects and food are going to be all about simple things that add value and save you time in your day. I hope you will appreciate the shift in focus and be inspired to try incorporating some of these ideas into your life, especially when they are so easy to execute.

If you plan to do some gardening this year, this recipe is a great way to use up your basil and cherry tomatoes or even create the pesto from scratch from your garden of herbs. You can also try my version by hitting your local grocer, farmer’s market, or vegetable stand to snag these ingredients.

Be sure to check out my get your grill on Pinterest board for additional inspiration and, if it hasn’t gotten too hot where you are, clean your grill while you sleep!

5-Ingredient Caprese Pork Chops from MomAdvice.com #grilling #glutenfree

5-Ingredient Caprese Pork Chops
Author: 
Recipe type: Grilling
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
An easy 5-ingredient Caprese Pork Chop that couldn't be easier to prepare...or eat!
Ingredients
  • 8 thick center-cut pork chops, boneless
  • 1 jar of pesto (I love the Classico brand- over by the spaghetti sauce/pasta aisle)
  • 1 pint cherry tomatoes
  • 1 ball of fresh mozzarella
  • Handful of basil
  • Salt & Pepper, to taste
Instructions
  1. Place pork chops in a bag and pour the jar of pesto over them. Season with salt and pepper. Seal the bag and move the bag around to coat all of the chops in the pesto. Allow them to marinate for four hours or overnight.
  2. Slice the cherry tomatoes in half in a small bowl. Chop or tear the basil and add them to the tomatoes, seasoning with salt and pepper. Slice the mozzarella into eight slices and set aside.
  3. Preheat your grill on medium-high heat. Place chops on the grill and cook for five minutes on each side. In the last two minutes, add a slice of mozzarella on each pork chop. Shut the grill and allow the cheese to melt.
  4. Once the pork is cooked through, remove it from the grill and allow the chops to rest for 5 minutes. Top each chop with the tomato salad. Serve.

For more grilling recipes try these Chicken Pesto Burgers, Grilled Ground Beef Gyros, Grilled Chicken Gyros, Grilled Chicken or Shrimp Kabobs, Balsamic & Rosemary Grilled Salmon, Applebee’s Honey Grilled Salmon, Cracker Barrel Grilled Chicken Tenders, Grilled Shrimp with Garlic & Herbs.

 

Pin It

Berry Quinoa Parfait

Tuesday, May 6th, 2014

Berry Quinoa Parfait from MomAdvice.com

Berry season is just right around the corner in Indiana! Today I am showing off a delicious gluten-free Berry Quinoa Parfait that you can enjoy all summer long. I am partnering with Walmart today to showcase a fun new idea that you can do with berries and I knew that this would be the ticket.

Since going gluten-free, I have learned that the key to beating hunger pains (without eating gluten-free junk food) is a protein packed meal or snack. Quinoa is one of my favorite foods whether it is just cooked as a basic, in a yummy Greek Quinoa Salad, in my favorite Lemony Spinach & Tomato Quinoa Salad, in my Quinoa Berry Bowl, or even using those quinoa flakes in my Pumpkin Nut Quinoa Breakfast.

Combining the protein power of quinoa with the protein power of Greek yogurt makes this healthy treat more filling. Did you know that a typical 6-ounce serving of Greek yogurt contains 15 to 20 grams of protein? That is approximately the equivalent of two to three ounces of lean meat.  Just as a reference, one cup of cooked quinoa (185 g) contains 8.14 grams of protein, which means the quinoa paired with the Greek yogurt definitely will help you feel fuller longer. 

Not to be outdone, berries have many health benefits, but the biggest health benefit is the antioxidants that they have which help you fight off illnesses. Berries are filled with potent antioxidants that can help with arthritis, age-related memory loss, and cataracts and other eyesight problems. They also are said to assist with weight-loss because they are filled with so much water. 

A sprinkle of toasted slivered almonds adds the perfect finishing touch since almonds are a great source of vitamin E, copper, magnesium, and (as if you needed more!) they are another great protein source.

Berry Quinoa Parfait from MomAdvice.com

If you haven’t tried quinoa in a sweet dish, it is just as delicious and satisfying as it is in a savory dish. It reminds me a little of one of my favorite dishes… rice pudding.  To add to its sweetness, I cooked it in a little vanilla and with a little dash of cinnamon. Make sure that you allow the quinoa to cool before adding it to the yogurt. Once you have made your assembly line of treats, wrap each one in plastic wrap and pop it in the fridge for a healthy snack after your workout or as a healthy dessert with your family.

I hope you love this delicious treat as much as I did and be sure to take advantage of all of those yummy berries in your local Walmart store!

Berry Quinoa Parfait from MomAdvice.com

Berry Quinoa Parfait
Author: 
Prep time: 
Total time: 
Serves: 2
 
A gluten-free protein-packed parfait that is both healthy and satisfying. Try this fun new idea to enjoy your fresh berries this summer.
Ingredients
  • ½ cup quinoa
  • ½ cup water
  • 1 teaspoon vanilla
  • ¼ teaspoon cinnamon
  • 1 cup greek yogurt
  • 2 tablespoons honey
  • 1 cup (or more) of your favorite berries (I love blueberries & strawberries)
  • 2 tablespoons sliced almonds, lightly toasted
  • Mint leaves (optional)
Instructions
  1. Use my directions for cooking quinoa as a basic (linked to above) or follow package directions adding the vanilla and cinnamon to your water. Allow to cool.
  2. Mix the greek yogurt and honey together in a small bowl.
  3. Using a spoon add a ⅓ of the yogurt mixture into your glass.
  4. Top with ⅓ of sliced strawberries and blueberries then add ⅓ of the quinoa. Sprinkle with toasted almonds.
  5. Repeat with the remaining yogurt, berries, quinoa and almonds until you have three layers.
  6. Finish with your mint leaves.

Looking for more great berry ideas? Check out these Baked Strawberry Donuts, my Blueberry Sangria Lemonade, these 8 unique blueberry recipe ideas, & (of course!) a guide to freezing your berries this year! Happy berry-eating!
walmart_mom_disclaimer

Pin It

Strawberry Swirl Cheesecake Bars

Monday, May 5th, 2014

From our food contributor, Shaina Olmanson.

Strawberry Swirl Cheesecake Bar #recipe via MomAdvice.com
Strawberry season where I live comes late. We wait until June, patiently watching as the tufts of green leaves poke through the dirt and then expand. Little white flowers with soft petals and fuzzy yellow centers come next, singing in the May breeze.

When the berries finally arrive there is a fevered rush to fill as many flats as possible with sun-warmed berries. I enlist my kids as field workers, promising them they can eat the literal fruits of their labor. We spend early mornings on our knees between the rows of fragrant plants, lifting leaves to find the glistening reward beneath.

As we carry our prizes home, I make lists of all the things to do with them. I clean and freeze as many as possible for use in smoothies. I make a few jars of jam to get us through the next year. Sometimes I make a few varieties, combining spring berry and rhubarb or vanilla beans before tucking them away on a shelf. I stuff several heaping cups of berries in between pastry crust and freeze those, too, to be pulled out after the berries are long gone. Plenty are eaten straight from the flat, still warm from being on the plant in the sun. Still others get made into sauce or baked into doughnuts or stirred into muffin mix.
Strawberry Swirl Cheesecake Bar #recipe via MomAdvice.com

Before I know it, strawberry season has come and gone, and I am left waiting for it to appear again. The fleeting weeks in June that always signaled the true beginning of my Midwestern summer.

Cheesecake is a family favorite, requested for birthdays and family gatherings. Here it gets a bit of swirl treatment over the top and is baked into bars. Cheesecake bars are great for swirling strawberries because the low profile means more berry-to-cheese ratios without having to add it directly to the center, and this dessert that usually requires a fork becomes finger food at backyard barbecues.

Strawberry Swirl Cheesecake Bars
Author: 
Recipe type: Dessert
Serves: 20
 
Ingredients
For the crust:
  • 3 cups graham cracker crumbs
  • ¼ cup granulated sugar
  • 1 stick butter, melted
For the cheesecake:
  • 4 8-ounce packages cream cheese, softened
  • 1⅔ cups sugar
  • ¼ cup arrowroot
  • 1 tablespoon vanilla extract
  • 2 large eggs
  • ½ cup cream
For the strawberry swirl:
  • 2 cups sliced strawberries
  • ¼ cup sugar
  • 2 tablespoons water
Instructions
  1. Preheat your oven to 350ºF.
  2. In a medium bowl, mix together the graham cracker crumbs and the granulated sugar. Add in the melted butter and stir to combine until all the crumbs are coated and moist.
  3. Pour the crumbs into a 9x13" cake pan. Using your hand or the bottom of a flat-bottomed glass, press the crumbs tightly into the pan to cover the bottom evenly.
  4. In a stand mixer fitted with a paddle attachment, mix the cream cheese until smooth. Beat in the sugar and arrowroot powder until thick and creamy. Then add the vanilla and eggs, beating after each egg until incorporated. Stir in the cream.
  5. Pour the mix into the crust and use a spatula to spread it evenly.
  6. In a medium saucepan, mix together the strawberries, sugar, and water. Simmer over medium-high heat until thick and syrupy. Using an immersion blender, blend until smooth. Spoon tablespoons of strawberry syrup over the cheesecake topping. Using a long skewer or a thin knife, run it through the cake to create swirls. You can make a pattern or swirl it randomly.
  7. Place a baking pan with 2 cups of water in the oven under the cheesecake to create steam. Bake for 55 minutes or until cooked through but still slightly wobbly. Turn the oven off, prop the door open, and allow it to cool slowly.
  8. Transfer the cooled cheesecake from the oven to the refrigerator. Refrigerate for at least 4 hours before serving.

 

Pin It