Kaia's Meatless Monday Lunch

Kaia's Meatless Monday Lunch

 

 

-Swiss & Cheddar Cheese with Crackers

-Carrot Sticks

-Celery with Peanut Butter & Dried Cranberries

-Small Orange (Cutie or Halo)

-Homemade Trail Mix (dried banana chips, apricot, cranberries, raisin medley, shredded coconut, peanut, almond, walnut, hazelnut & dark chocolate chips)



Grandma's Molasses Cookie Recipe Contest: White Chocolate Chip & Dried Cranberry Molasses Oatmeal Cookies

Grandma's Molasses Cookie Recipe Contest

When I was contacted by a representative from Grandma's Molasses about creating a cookie recipe for a contest I immediately headed straight to the store to pick some up!

White Chocolate Chip & Dried Cranberry Molasses Oatmeal Cookies

 

 

Makes: about 15

Prep: 15 minutes

Cook: 8-10 minutes

 

1 c. flour

1/2 c. rolled oats

1/2 t. allspice

1/2 t. baking soda

1/2 t. salt

1 stick unsalted butter, softened

2 T. brown sugar

1 T. white sugar

1/4 c. Grandma's Molasses

1 egg

1/2 t. vanilla extract

1/2 c. white chocolate chips

1/2 c. dried cranberries

Preheat oven to 350 degrees F. In a large bowl sift together flour, allspice, baking soda and salt. Stir in oats and set aside. Using a mixer cream together butter, sugars, molasses, egg and vanilla. While mixing slowly add dry ingredients to wet just until combined. Stir in white chocolate chips and dried cranberries. Drop spoonfuls of cookie dough onto a lined baking sheet and cook just until golden about 8 to 10 minutes. Let cool on sheet a few minutes before transferring to a baking rack to continue cooling.

 

* For more Grandma's MOLASSES-LICIOUS recipes visit www.grandmasmolasses.com!!!

Cookies for Kids Cancer Cookie Swap 2013: White Chocolate Chip and Lime Sugar Cookies

Cookies for Kids Cancer Cookie Swap 2013

I am honored to participate, for the second year in a row, in the charitable Cookies for Kids Cancer Cookie Swap. Not only is there the opportunity to help support kids fighting cancer but also a chance to share and receive delicious cookies as well as food blogs. Thank you to all the sponsors and fellow cookie swappers!

White Chocolate Chip and Lime Sugar Cookies

1 c. unsalted butter, softened

1 c. white sugar, plus more for coating

1 c. powdered sugar

2 eggs

1 t. vanilla extract

4 c. flour

1 t. baking soda

1 t. cream of tartar

1 t. salt

6 oz. white chocolate chips

1/4 c. lime zest

Preheat oven to 350 degrees. Beat together butter, sugars, eggs and vanilla. In a large bowl sift together the flour, baking soda, cream of tartar and salt. While mixing slowly add dry ingredients to wet just until combined, then stir in white chocolate chips and lime zest. 

In a shallow dish add enough sugar to cover bottom. Roll cookie dough into small balls and coat with sugar. Place coated cookie balls on a baking sheet and I using a glass with flat bottom press cookies 1/4 inch thick. 

Bake just until slightly golden but still soft to the touch about 8 to 10 minutes. Cool on wire rack. Store in air tight container for best results. 

If you're interested in participating in a future cookie swap visit 

www.cookiesforkidscancer.org

Blueberries Meet Their Match Blogger Recipe Contest: Salmon Spinach Salad with Blueberry Balsamic Grapefruit Tarragon Dressing

Blueberries Meet Their Match Blogger Recipe Contest

 

In this contest bloggers are challenged by the Blueberry Council to create a recipe matching fresh or frozen blueberries with one of the four ingredients: coconut, balsamic, bananas or rosemary. Here is my entry matching blueberries with balsamic...

 

Pan Seared Salmon Spinach Grapefruit Salad with Blueberry Balsamic Tarragon Dressing

 

 

 

Serves: 1

Prep: 10 minutes

Cook: 10 minutes

 

 

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

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 tablespoon 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.

Blueberries Meet Their Match Blogger Recipe Contest: Grilled Pork Tenderloin with Citrus Blueberry Balsamic Sauce

Blueberries Meet Their Match Blogger Recipe Contest

 

In this contest bloggers are challenged by the Blueberry Council to create a recipe matching fresh or frozen blueberries with one of the four ingredients: coconut, balsamic, bananas or rosemary. Here is my entry matching blueberries with balsamic... 

 

Grilled Pork Tenderloin with Citrus Blueberry Balsamic Sauce

 

 

Serves: 4

Prep: 10 minutes

Cook: 30 minutes

 

Sauce:

2 c. frozen blueberries, thawed

1/2 c. cranberry 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

 

1 pinch salt and pepper, to taste

 

 

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.

Marx Foods Grass-Fed Steak Review

Marx Foods Grass-Fed Steak Review

 

 

Any given chance to sample Marx Foods products, I jump at the opportunity. And this one just may have been the tastiest yet...Marx Foods Grass-Fed Steak!

 

Bold and beautiful, with the perfect trails of marbling fat throughout, rendering into a blissfully, succulent deliciousness. Simply seasoned with sea salt and cracked black pepper then seared in a blazing hot cast iron skillet to a perfect crisp on the outside and a perfect medium rare to medium on the inside is the only way to go. Paired with mashed potatoes and Caesar salad with a red wine demi glaze, prepared using the left over bits from where the steaks were seared, is what was on the menu for dinner. The aroma still lingered in the air the next morning and the steak was again enjoyed as a classic steak and eggs breakfast.

 

To give these quality grass-fed steaks a try yourself visit www.marxfoods.com!!!

 

 

Marx Foods Shrooms for Soup Recipe Challenge: Herb French Onion and Mushroom Soup

I am always so excited to be chosen as a participant of any Marx Foods recipe challenges. For this contest participants were provided with Marx Foods dried mushrooms and were given the task of creating a marvelous soup with them. Here is my marvelous mushroom soup...

Herb French Onion and Mushroom Soup

 

 

Serves: 4 ( 12 oz.) servings

Prep: 20 minutes

Cook: 35-40 minutes

 

2 c. water

1 oz. Marx Foods Black Trumpet mushrooms

1 oz. Marx Foods Matsutake mushrooms

1 T. olive oil

1 medium onion, chopped

4 cloves garlic, minced

3 T. butter

1/4 c. flour

4 c. beef broth

2 c. mushroom broth, reserved from soaking mushrooms

1 t. fresh thyme

1/2 t. fresh tarragon

salt and pepper, to taste

4 slices sour dough bread, cut in circles to fit bowls and toasted

4 slices Swiss cheese

 

Bring water to a boil and pour over dried mushrooms in a medium bowl. Cover and let sit for 20 minutes. Strain mushrooms, reserving mushroom broth, chop mushrooms and set aside.

In the mean time heat oil in a large pot over medium and add onion. Slowly cook until almost caramelized about 20 minutes. Stir in mushrooms, garlic, butter and flour and cook for another few minutes.

Add beef and mushroom broths, thyme and tarragon. Bring to a low boil, reduce heat and simmer until soup thickens slightly about 10 minutes. Season with salt and pepper to taste.

Portion soup into four 12 ounce bowls and top each with a slice of toasted sour dough bread and Swiss cheese.

Place into an oven on broil for a few minutes to slightly brown cheese and serve.

 

* To vote for my mushroom recipe visit: http://marxfood.com/shrooms-for-soup-challenge/