Friday, July 29, 2011

Seafood Spiced Seared Salmon with Creamy Garlic Red Mashed Potatoes and Lemon Broth

Seafood Spiced Seared Salmon with Creamy Garlic Red Mashed Potatoes and Lemon Broth

Serves: 6
Prep: 10 minutes
Cook: 25 minutes

6 c. water, for boiling
2 pinches salt
4 medium red potatoes, chopped
1 T. olive oil
1 ½ c. white onion, diced
3 c. chicken stock, or broth
6 t. lemon zest
½ c., plus 2 T. fresh lemon juice
1 c. milk
2 garlic cloves, minced
1 pinch salt
6 salmon fillets, 4 oz. each
6 t. Keith Lorren’s Seafood Spice
3 T. olive oil
6 chives, halved

In a large pot bring water to a boil, add salt and potatoes. Cook until tender about 20 minutes. Drain and set aside.

For broth heat oil over medium in a medium sauce pan and add onions. Cook until tender, about 5 to 7 minutes. Stir in broth, lemon zest and juice then bring to a high simmer. Cook about 10 minutes for flavors to meld.

In meantime in another medium sauce pot simmer together milk, garlic and salt for flavors to infuse the milk. In a large bowl pour milk over tender potatoes and using a hand-held mixer blend until smooth, set aside.

For salmon season both sides of fillet with Keith Lorren’s Seafood Spice and using a non-stick skillet heat olive oil over medium high heat. Sear each side of salmon until golden crisp, about 3 to 4 minutes per side.

To assemble dish ladle about ½ cup of broth into six bowls, dollop about ½ cup of mashed potatoes into the center of each bowl, top each with a seared salmon fillet and garnish with a chive.

National Food Day

Happy National Cheese Sacrafice Purchase Day!

Thursday, July 28, 2011

National Food Day

Happy National Milk Chocolate Day!

Wednesday, July 27, 2011

National Food Day

Happy National Creme Brulee and Scotch Day!

Tuesday, July 26, 2011

National Food Day

Happy National Coffee Milkshake Day!

Monday, July 25, 2011

"Upgrade It!" with Turkey Blogger Contest

Italian Herb Red Wine Ground Beef Potato Shepherd Pie, "Upgraded" into an Italian Herb Ground Turkey Sweet Potato Shepherd Pie


Some info about the contest from MealUpgrade.com:
The Challenge 
Take a favorite family recipe and change the protein to a turkey product in one of three categories: breakfast, lunch or dinner. Then, think of other ways you can reduce the fat and calories in the meal, such as altering side dishes and changing the condiments. Each “upgrade” will add points to your score.

Once you have “upgraded” a favorite meal, submit the original recipe and your “upgraded” version and tell us why you chose these “upgrades.” Recipes will be judged by a select panel of culinary experts and chefs with points awarded according to the number of “upgrades” evident in the recipe. 

Judging
Three finalists will be chosen by our panel of culinary experts and chefs and their blogs and recipes will be featured here on the Meal Upgrade website!


What is a Meal “Upgrade”?

A meal “upgrade” is a new concept for promoting small changes to family meals that improve the nutritional content. Simply put, a meal “upgrade” is a change in a food and/or ingredient used in preparing a meal that decreases the overall fat and calories consumed. “Upgrading” a meal usually starts by changing the type of meat or poultry and can include making changes to the side dishes and even the condiments.



Original Favorite Family Recipe:

Topping

Water, for boiling
5 potatoes, peeled and cubed
3 T. unsalted butter
¼ c. cream cheese, softened
1 egg
½ t. salt
¼ t. cracked pepper
2 cloves garlic, minced
3 scallions, sliced
¼ c. Italian parsley, minced
Filling
1 T. olive oil
2 lb. ground beef
1 medium onion, chopped
2 large carrots, peeled and diced
2 celery stalks, diced
3 cloves garlic, minced
2 T. fresh thyme, minced
1 T. fresh oregano, minced
1 c. frozen peas, thawed
Salt and pepper, to taste
Sauce

¼ c. unsalted butter
2 T. flour
1/3 c. red wine
1 2/3 c. chicken broth
2 c. mozzarella, shredded
1 c. parmesan cheese, freshly grated

Directions:
Preheat oven to 350 degrees F. Bring a large pot of salted water to a boil and add potatoes. Cook until tender about 20 minutes. Drain, transfer to a mixing bowl and add butter, cream cheese, egg, salt, pepper and garlic. Using a hand held mixer blend until smooth. Fold in scallions and parsley and set aside.

In the meantime for the filling heat oil over medium in a large skillet and add ground beef. Cook until browned stirring often about 5 to 7 minutes. Drain and set aside.

To same pan add onion and cook until light yellow about 3 to 5 minutes. Stir in carrots and celery and continue to cook another 5 minutes. Stir in garlic, thyme, oregano, peas, salt and pepper and cook a minute more. Reduce heat to low and let simmer.

For sauce melt butter in a small sauce pan and whisk in flour to prevent lumps from forming. Let simmer for a few minutes for flour to cook. Slowly whisk in red wine again to prevent lumps from forming along with broth. Bring to a boil, reduce heat to low and simmer a few minutes until slightly thickened.

Pour sauce into beef mixture and stir to combine. Transfer to a 9 x 13 baking dish, then evenly spread mashed potatoes over the top and sprinkle with both cheeses.

Bake about 1 hour until golden and bubbly. Broil the last few minutes of cooking for cheese to brown more if desired. Let cool about 5 to 10 minutes for sauce to set before serving.


Nutrition Facts
8 Servings
Amount Per Serving
Calories 815.3
Total Fat 60.5 g
Saturated Fat 26.6 g
Polyunsaturated Fat 3.0 g
Monounsaturated Fat 25.8 g
Cholesterol 189.9 mg
Sodium 1,219.2 mg
Potassium 955.7 mg
Total Carbohydrate 29.5 g
Dietary Fiber 4.6 g
Sugars 2.5 g
Protein 38.2 g
Vitamin A 69.6 %
Vitamin B-12 73.1 %
Vitamin B-6 36.0 %
Vitamin C 31.0 %
Vitamin D 1.3 %
Vitamin E 8.9 %
Calcium 40.5 %
Copper 17.7 %
Folate 14.8 %
Iron 23.6 %
Magnesium 17.3 %
Manganese 26.2 %
Niacin 44.1 %
Pantothenic Acid 12.5 %
Phosphorus 50.8 %
Riboflavin 28.5 %
Selenium 39.7 %
Thiamin 17.3 %
Zinc 44.2 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


"Upgraded" Favorite Family Recipe:

Topping
Water, for boiling
5 sweet potatoes, peeled and cubed
2 cloves garlic, minced
3 scallions, sliced
¼ c. Italian parsley, minced
Salt and pepper, to taste
Filling
1 T. olive oil
2 lb. ground turkey
1 medium onion, chopped
2 large carrots, peeled and diced
2 celery stalks, diced
3 cloves garlic, minced
2 T. fresh thyme, minced
1 T. fresh oregano, minced
1 c. frozen peas, thawed
Salt and pepper, to taste

Directions:
Preheat oven to 350 degrees F. Bring a large pot of salted water to a boil and add sweet potatoes. Cook until tender about 20 minutes. Drain, transfer to a mixing bowl and add using a hand held mixer blend until smooth. Fold in scallions, parsley, salt and pepper to taste and set aside.

In the meantime for the filling heat oil over medium in a large skillet and add turkey. Cook until browned stirring often about 5 to 7 minutes. Drain and set aside.

To same pan add onion and cook until light yellow about 3 to 5 minutes. Stir in carrots and celery and continue to cook another 5 minutes. Stir in garlic, thyme, oregano, peas, salt and pepper to taste and cook a minute more.

In a large bowl combine browned ground turkey and vegetables, mix well, transfer to a 9 x 13 baking dish then evenly spread mashed sweet potatoes over the top.

Bake about 30 minutes until heated through and bubbly. Let cool about 5 to 10 minutes before serving.



Nutrition Facts
8 Servings
Amount Per Serving
Calories 295.9
Total Fat 10.2 g
Saturated Fat 2.8 g
Polyunsaturated Fat 0.4 g
Monounsaturated Fat 1.3 g
Cholesterol 80.0 mg
Sodium 159.1 mg
Potassium 347.2 mg
Total Carbohydrate 27.1 g
Dietary Fiber 4.7 g
Sugars 2.0 g
Protein 25.1 g
Vitamin A 382.7 %
Vitamin B-12 0.0 %
Vitamin B-6 15.9 %
Vitamin C 49.6 %
Vitamin D 0.0 %
Vitamin E 3.3 %
Calcium 5.6 %
Copper 10.0 %
Folate 9.5 %
Iron 18.2 %
Magnesium 5.6 %
Manganese 24.2 %
Niacin 6.0 %
Pantothenic Acid 6.1 %
Phosphorus 5.8 %
Riboflavin 9.9 %
Selenium 1.9 %
Thiamin 8.9 %
Zinc 3.7 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The "upgrades" I made to this favorite family recipe was of course using ground turkey instead of ground beef. For the topping I used sweet potatoes in place of the regular potatoes and also omitted the butter, cream cheese, egg, salt and pepper. For the filling I used the same ingredients although went without the sauce all together as well as left off the cheeses on top to decrease both the calories and fat content.

To vote for this recipe please visit MealUpgrade.com!

National Food Day

Happy National Hot Fudge Sundae Day!

Friday, July 22, 2011

Thursday, July 21, 2011

Wednesday, July 20, 2011

6-Ingredient Dessert Recipe: Family Fresh Cooking $600 American Express Giveaway

Enter your 6-ingredient dessert recipe for your chance to win a $600 American Express Gift Card!

#comment-40679#comment-40679

Apricot Jell-O Blueberry Yogurt Casserole

Apricot Jell-O Blueberry Casserole


Serves: 8
Prep: 5 minutes
Cook: 10 minutes
Chill: 4 hours

Ingredients:
1 box apricot Jell-O, divided
water, as needed on directions
1 c. blueberries, divided
1 1/2 c. Greek yogurt, honey flavored

Directions:
Prepare half of Jell-O as directed on box and, mix with one half cup of blueberries and pour into a 9-inch round baking dish. Chill until set, about 2 hours.
Put together second portion of Jell-O as directed, again mixing with remaining blueberries and set aside. Evenly smooth yogurt across set Jell-O then pour second batch over top of that.
Chill another 2 hours, or until set.

National Food Day

Happy National Lollipop, Ice Cream Soda and Fortune Cookie Day!

Tuesday, July 19, 2011

National Food Day

Happy National Daiquiri and Ice Cream Day!

Monday, July 18, 2011

Sunday, July 17, 2011

National Food Day

Happy National Peach Ice Cream Day!

Saturday, July 16, 2011

National Food Day

Happy National Corn Fritter Day!

Support Share Our Strength to Help End Childhood Hunger

Simply click on the following link and make yahoo.com your home page to help:

Friday, July 15, 2011

MAKE IT-BLOG IT- WIN IT! BLUEBERRY RECIPE CONTEST FOR BLOGGERS

Salmon Spinach Salad with Blueberry Balsamic Grapefruit Tarragon Dressing
Begin with Salmon, Blueberries, Grapefruit, Spinach, Red Onion, Balsamic Vinegar, Fresh Tarragon, Goat Cheese and Walnuts...


Serves: 1
Prep: 10 minutes
Cook: 10 minutes

Ingredients:
2 T. olive oil
salt and pepper, to taste
1/2 T. red onion, diced
1/2 grapefruit, zested
1/4 grapefruit, juiced
1/4 grapefruit, segments
1 T. balsamic vinegar
1/2 c. frozen blueberries, thawed
1 t. fresh tarragon, minced

1 salmon fillet
2 c. baby spinach leaves
2 T. goat cheese crumbles
3 T. walnuts, chopped

Directions:
    For sauce heat 1/2 tablespoon of olive oil over medium-low in a small sauce pan and add onion. Cook until almost tender about 3 to 5 minutes. Stir in grapefruit zest and juice, balsamic and blueberries. Continue to cook for flavors to meld, another 3 to 5 minutes. Remove from heat and stir in tarragon.
    In the meantime heat 1 tabelspoon olive oil over medium-high in a small non-stick skillet. Season both sides of salmon with salt and pepper and add to skillet top side down. Cook until golden, about 4 to 5 minutes on one side and 2 to 3 minutes on the other, depending on size of fillet.
    For salad toss spinach with remaining 1/2 tablespoon of olive oil and season with salt and pepper to taste. Also toss in grapefruit segments, goat cheese crumbles and walnuts. Top with salmon fillet and spoon on blueberry grapefruit balsamic sauce.

National Food Day

Happy National Tapioca Pudding Day!

Thursday, July 14, 2011

National Food Day

Happy National Macaroni, Grand Manier and Pick Blueberries Day!

Foodiacs.com "I am a Foodiac" Giveaway!

Enter for your chance to win a set of fabulous cookbooks!


Foodiacs.com
Simply click the photo above for a chance to win...best of luck!!!

MAKE IT-BLOG IT- WIN IT! BLUEBERRY RECIPE CONTEST FOR BLOGGERS

Zesty Chipotle Roasted Game Hen with Dried Blueberries

This game hen is so fun to eat with all the flavors that burst in your mouth. It's zesty, smokey, salty and sweet creating quite a party on the palate!

Stuffed, seasoned and ready for the oven...

Just out of the oven...



Sliced breast with blueberries stuffed under skin...


Serves: 2
Prep: 10 minutes
Cook: 1 hour

Ingredients:
2 game hen
1/4 c. unsalted butter, softened
zest from 1 lime
1/8 t. salt
2/4 t. ground chipotle pepper
1/4 c. dried blueberries
1 t. garlic salt
1/2 t. pepper
2/4 t. ground chipotle pepper
1/2 lime, halved

Directions:
    Preheat oven to 375 degrees F. Place game hen on rack placed over a baking sheet, pull skin away from the flesh and pat dry.
    In a small bowl combine butter, lime zest, salt and 2/4 teaspoon ground chipotle pepper. Mix well until blended and smooth. Evenly smear butter mixture under skin on breasts of both hens and also stuff each breast with 1 tablespoon of dried blueberries. Season outside of hens on both sides with garlic salt, pepper and remaining ground chipotle pepper.
    Stuff the cavity of each hen with a quarter slice of lime and bake until golden and crisp, turning hens half way through cooking for even browning. Remove and let rest about 5 to 10 minutes for juices to redistribute back throughout poultry.

Wednesday, July 13, 2011

MAKE IT-BLOG IT- WIN IT! BLUEBERRY RECIPE CONTEST FOR BLOGGERS

Blueberry Lavender Mini Muffins

Once my little girl Kaia began eating solid foods I soon realized I was in need of healthy food, and fast. So, I began baking mini muffins of all kinds, including these unique muffins made with lavender right from our garden!


Serves: 18 mini muffins
Prep: 20 minutes
Cook: 10 minutes

Ingredients:
1 c. flour
½ t. baking powder
1/8 t. salt
1/8 t. baking soda
¼ c. unsalted butter, softened
1 T. fresh lavender petals
½ c. sugar
1 egg
½ c. (4 oz.) sour cream
1/8 t. vanilla extract
1/3 c. frozen blueberries

Directions:
    Preheat oven to 400 degrees F. In a medium bowl, combine flour, baking powder, salt and baking soda. Whisk to prevent any lumps. In another medium bowl, blend butter until creamy, about 2 minutes. Slowly blend in lavender petals, sugar, egg, sour cream and vanilla. Gently stir in blueberries and pour into dry ingredients.
    Stir just until moist, batter should be lumpy. Scoop batter into lightly greased mini muffin molds 1/2 of the way full and bake 8 to 10 minutes, until toothpick comes out clean or top springs back when pressed.
Cool for a few minutes on rack and serve warm. Store in an air tight container up to 3 days.

MAKE IT-BLOG IT- WIN IT! BLUEBERRY RECIPE CONTEST FOR BLOGGERS

Double Berry Chocolate Truffle Cheesecake with Lemon-Scented Vanilla Wafer Crust

I LOVE baking cheesecakes, all different flavors of them, especially chocolate paired with berries...


Serves: 8-12
Prep: 15-20 minutes
Cook: 1 hour
Chill: 4 hours

Ingredients:
2 c. vanilla wafers, crushed
1 lemon, zest
¼ c. unsalted butter, melted
3 (8oz.) packages cream cheese, softened
½ c. super-fine raw sugar (organic)
1 T. cornstarch
2 c. semi sweet chocolate chips, melted and cooled
½ c. whipping cream
1 t. vanilla extract
4 eggs, lightly beaten
12 oz. frozen blueberries, thawed
6 oz. frozen cherries, thawed
1 T. white sugar

Directions:   
    Preheat oven to 325 degrees F. Combine wafers, lemon zest and melted butter and mix well. Press onto the bottom of a greased 9 inch spring form pan and press evenly up around the sides. Place in fridge and let set for about 5 minutes.
    Using an electric mixer beat cream cheese until smooth, about 2 minutes. Combine sugar and cornstarch then beat into cream cheese. Add chocolate, cream and vanilla and continue to beat until incorporated. Add eggs still beating just until combined. Be sure to scrape sides of bowl to ensure smooth batter.
    Pour into prepared pan and place on heavy foil. Wrap the sides of foil up around the pan and place into a large baking dish. Pour hot water into baking dish a quarter of the way up around the outsides of the pan and place in oven.
    Bake for 55 to 60 minutes or until the center is just set, but still jiggles slightly. Cool on wire rack for 10 minutes. Gently run a knife around the edges of pan to loosen cheesecake, continue to cool an hour longer. Refrigerate at least 4 hours or over night.
In the meantime for the sauce combine blueberries, cherries and sugar in a small pan and bring to a boil. Reduce heat to low and simmer until slightly thickened about 10 minutes. Remove from heat and chill to set.
Garnish slices of cheesecake with double berry sauce.

MAKE IT-BLOG IT- WIN IT! BLUEBERRY RECIPE CONTEST FOR BLOGGERS

Spiced Whole Wheat Blueberry Pancakes

This hearty and healthy dish is a favorite breakfast meal of my little girl Kaia!


Serves: about 10 cakes
Prep: 10 minutes
Cook: 8-10 minutes

Ingredients:
1 ½ c. whole wheat flour
1 t. salt
1 ½ plus ¼ t. baking powder
3 T. sugar
½ t. cinnamon
1 ¼ c. milk
1 ½ eggs, beaten
3 T. unsalted butter, melted
½ c. fresh blueberries, frozen
addtional unsalted butter, for top

Directions:
    Preheat griddle over medium heat. In a large bowl combine ingredients and blend just until mixed, batter will be slightly lumpy.
    Scoop ¼ cup of batter onto lightly greased griddle forming into circles. Cook until bubbles begin to form about 3 to 4 minutes. Flip and cook another 2 to 3 minutes until golden and fluffy.

*Optional: Serve with warmed maple syrup.

MAKE IT-BLOG IT- WIN IT! BLUEBERRY RECIPE CONTEST FOR BLOGGERS

Pan Seared Chicken, Peach and Blueberry Salad with Honey Mustard Dressing

I am a big fan of incorporating fruit into my savory dishes. This sweet and savory salad is one of my favorites created yet!


Serves: 2
Prep: 10 minutes
Cook: 20-25 minutes

Ingredients:
1 T. olive oil
2 boneless, skinless chicken breasts
pinch salt and pepper, to taste
4 c. mixed greens
1 peach, pitted and sliced
1 c. dried blueberries
1/2 c. almonds, crushed
2 T. fresh tarragon, minced
1 T. chives, sliced thin
1/4 c. honey
1/4 c. yellow mustard

Directions:
Preheat oven to 350 degrees F. Heat oil over medium-high in a large skillet. Season both sides of chicken with salt and pepper to taste and add to pan top side down. Cook until browned about 5 minutes on each side. Transfer skillet to oven and continue to cook until chicken is cooked through about 10 to 15 minutes depending on the size of the breasts. Remove, let cool slightly and slice.
Assemble salad by laying greens on plate, top with sliced chicken and peaches, sprinkle on dried blueberries, crushed almonds, tarragon and chives. In a small bowl combine honey and mustard, mix well and drizzle over salad.

MAKE IT-BLOG IT- WIN IT! BLUEBERRY RECIPE CONTEST FOR BLOGGERS

Grilled Pork Tenderloin with Citrus Spice Herb Blueberry Sauce

Sauce simmering in pan...

Sauce spooned over grilled pork tenderloin...

Serves: 4
Prep: 10 minutes
Cook: 30 minutes

Ingredients:
Sauce:
2 c. California Giant blueberries
1/2 c. cran-blueberry juice
1/4 c. balsamic vinegar
2 T. agave nectar
1 orange, zest and juiced
1 T. Herbs de Provence
1/2 t. cayenne pepper

1 pork tenderloin
salt and pepper, to taste

Directions:
Preheat grill over medium heat. For sauce combine blueberries and juice in a blender and puree until smooth. Pour into a medium sauce pan and add remaining ingredients. Stir to blend well and bring to a boil. Reduce heat to a low boil and simmer until it reduces by half and thickens, about 30 minutes.
In the meantime generously season pork tenderloin with salt and pepper and grill just until cooked through, turning often for even grilling, about 15 minutes total. Remove from grill and let rest about 5 minutes for juices to redistribute throughout loin. Slice and top with blueberry sauce.

MAKE IT-BLOG IT- WIN IT! BLUEBERRY RECIPE CONTEST FOR BLOGGERS

Italian Blueberry Cream Soda

A delightful blueberry cream soda to brighten up this overcast day. Hey, look at that, the sun just came out!




Serves: 1

Ingredients:
ice, as needed
1/2 c. cran-blueberry juice
1/2 c. sparkling water, or soda water
2 T. heavy cream
2 T. dried blueberries

Directions:
Fill glass with ice. Pour in juice, then sparkling water and top with cream. Add dried blueberries and stir to mix.

*The dried blueberries rehydrate while sitting in beverage over time and are so good to eat at the end!

MAKE IT-BLOG IT- WIN IT! BLUEBERRY RECIPE CONTEST FOR BLOGGERS

Kaia's Get-Better Blueberry Oatmeal

My poor little girl Kaia had her check-up for Kindergarten yesterday and had to get her shots. This morning she woke up with a fever and feeling blue. So, what else better to prepare for her than some warm blueberry oatmeal!


Serves: 1
Prep: 2 minutes
Cook: 10 minutes

Ingredients:
1/3 c. rolled oats
2/3 c. water
1/4 c. dried blueberries
1/4 c. almond milk
1 T. agave nectar

Directions:
In a small pan combine rolled oats, water and dried blueberries. Bring to a low boil, reduce heat to low and simmer about 8 minutes until water dissolved and oats are cooked. Stir in almond milk and agave nectar the last couple minutes to warm through. Let cool slightly before serving.

National Food Day

Happy National French Fries and Beans n Franks Day!

Tuesday, July 12, 2011

MAKE IT-BLOG IT- WIN IT! BLUEBERRY RECIPE CONTEST FOR BLOGGERS

Chocolate Blueberry Pecan Tart

This special tart bursts of chocolate goodness with pops of dried blueberries and a crunch from pecans throughout!

Crust made from scratch and ready to be filled...

Filled and ready to bake...

Baked tart...

.


Ingredients:

Crust:
1 1/4 c. all-purpose flour
1/4 t. salt
1/2 c. unsalted butter, cold and cubed
3 T. ice water

Filling:
1/2 c. white sugar
2 T. all-purpose flour
3 eggs, beaten
1 c. light corn syrup
1 c. dark chocolate chips
1 c. dried blueberries
1 1/2 c. pecans, toasted and crushed
2 T. unsalted butter, melted
1 t. vanilla extract
1/4 t. salt

Directions:
Preheat oven to 325 degrees F. For the crust combine flour, salt and butter in a food processor and pulse until it resembles coarse crumbles. Slowly pour in water while pulsing until dough begins to form. Remove and form into a ball, wrap in plastic and refrigerate about 30 minutes. Remove from fridge and on a lightly floured surface roll out dough to fit a 9-inch tart pan. Lay dough into pan and press to form around edges.
For the filling combine ingredients in a medium bowl and stir until mixed well. Pour into crust and bake for 1 hour until golden. Remove, let rest for 15 minutes then chill atleast 30 minutes to set. Slice and serve.

Serves: 12
Prep: 15 minutes
Cook: 1 hour
Chill: 30 minutes



National Food Day

Happy National Pecan Pie Day!

Monday, July 11, 2011

WHOLE FOODS - BLOGGERS KID-FRIENDLY CHERRY RECIPE CONTEST

Cherry, Blueberry and Apple Dessert Pizza with Mint

What a perfect recipe contest I came upon at the Whole Story blog! My little girl Kaia and I had a chance to get in the kitchen and create a dish using her favorite fruit...CHERRIES!!!


First begin with fresh cherries, fresh blueberries, Granny Smith Apple and mascarpone cheese...


...your favorite store-bought mini pizza crust...


...evenly smear pizza crust with mascarpone cheese...

...top smeared pizza crust with fruit and drizzle with agave nectar...


...bake at 425 degrees for about 10 minutes and garnish with minced mint!!!

Makes: 1 mini pizza
Prep: 15 minutes
Cook: 10 minutes

Ingredients:
1 store-bought mini pizza crust
1/4 c. mascarpone cheese
1/2 c. fresh red sweet cherries, pitted and quartered
1/3 c. fresh blueberries
1/4 Granny Smith apple, peeled, cored and diced
1 T. agave nectar
1/2 T. fresh mint, minced

Directions:
Preheat oven to 425 degrees F. Place pizza crust on a pizza pan or baking sheet and evenly smear with mascarpone cheese. Top with cherries, blueberries and apple. Drizzle with agave nectar and bake about 10 minutes until golden and bubbly. Remove, sprinkle with mint and let rest about 5 minutes to cool slightly and set. Using a pizza cutter slice and serve!

Kaia excited to try her fruit pizza...


First bite...

Looks like a happy girl...



Second Bite...

She's tickled with taste!!!

Thank you Whole Foods for this opportunity to experiment and have fun in the kitchen with my daughter Kaia!

National Food Day

Happy National Blueberry Muffin Day!

Sunday, July 10, 2011

Saturday, July 9, 2011

National Food Day

Happy National Sugar Cookie and Put All Your Veggies in One Omelette Day!

Friday, July 8, 2011

Belated National Food Days

Happy Belated National...
Creative Ice Cream and Gingersnap Day (July 1)
Anisette Day (July 2)
Chocolate Wafer and Eat Beans Day (July 3)
Barbequed Spareribs and Caesar Salad Day (July 4)
Apple Turnover Day (July 5)
Fried Chicken Day (July 6)
Strawberry Sunday Day (July 7)

Belated National Food Month

July is the National Month of: Baked Beans, Culinary Arts, Hot Dogs, Ice Cream, and Blueberries.
1st Week: Canned Luncheon Meat Week
3rd Sunday: Sundae Sunday
3rd Wednesday: Hot Dog Day
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