Red, White and Blue - Stuffed Strawberries

Our week has flown by…perhaps this is just the speed of summer, with soccer, baseball and swim nearly everyday of the week, not to mention summer school, piano and guitar lessons and trying to sneak in a trip to the library.

Regardless of what we are doing, I always love to have healthy, fresh, summery treats around and thought I'd share this quick one with you, Red, White and Blue - Stuffed Strawberries.

Just start with some rinsed strawberries.  

I probably picked out some of the larger ones, more room for cool whip!  

Cored them and took a small slice off of the bottom so that they would stand up nicely.  

Just used a sandwich bag for piping after filling with cool whip and cutting off a small corner.  

I'm not much of a baker, but this piping stuff was fun!  

Then, Alayna and her friend did the honors of topping with the blueberries. 

I was kindly informed that they were NOT photo ready, so I had to just get their hands.  

And, just like that, the treats were ready! 

Luckily it didn't take much longer to make them than it took for them to be gobbled down!  

But, I'm not complaining, way better than lots of other things they could be eating.  

RECIPE:

Strawberries - rinsed, cored and flat on the bottom

Whip cream 

Blueberries

Arrange the berries on a plate or platter, pipe in the whip cream and top with blue berries.

So easy, so fun!  

Perfect for the upcoming summer holidays! 

Creamy Cauliflower Alfredo Sauce

Greetings and happy stormy Wednesday.

While I'm on the series of things to love about summer, let's talk about a good thunderstorm.  (Of course, barring injuries or damage)

I think it all stems from my ever-growing appreciation for Mother Nature and her awesome works.  I just love all of the seasons and the beauty that they bring, a glorious sunny summer day, a brisk, colorful day in fall, a gorgeous snowfall in winter and the fresh, new green of spring.

A good crack of lightning to light up the whole sky, followed by some serious rumbling of thunder, that you can feel in your chest ranks right up there with some of my favorite things.  (My kids would fear that I would launch into song after using that phrase…they are probably right!)

Perhaps the greatest is the reminder is how small we are in this universe and how powerful the forces of natures can be…perhaps it only helps my appreciation for all of the natural wonders to grow!

A day like this lends it itself to some comfort food and recently Jerry requested pasta and Alfredo sauce.

If you haven't gathered by now, I'm a huge fan of taste, texture, flavor and healthy meals.  So, of course, Alfredo sauce isn't really on my radar until it dawned on me to use pureed cauliflower, as that has been all of the rage lately as a healthy alternate for potatoes and creamy soups.

Let me start by saying that everyone in the family ate and enjoyed the Creamy Cauliflower Alfredo Sauce over Penne pasta with chicken and grilled asparagus.

Whenever I switch things up like this, I don't generally advertise it too much before the meal, as I prefer  to minimize any preconceived notions, just try it with an open mind.

Since my dad was in town and he isn't very subtle, (not shocking to anyone who knows him) the kids new it was Cauliflower Alfredo Sauce going into it, but they wouldn't have even guessed it.

It was creamy and delicious and almost everyone had seconds.

Now, without further ado, let me share with you the recipe and process for whipping this up yourself.


One whole head of cauliflower was steamed until quite tender for ease of blending and achieving the smooth, creaminess of sauce.  When it was drained, I kept the 1 cup of leftover cooking broth to ultimately add to the blender.

I was a bit surprised by how much liquid was required in order to really thin and smooth out the sauce, but that is my favorite part of creating recipes is going with the flow!  

Generally, I do have an initial plan in mind, even jotted down on paper, but am happy to add and adjust ingredients as necessary upon tasting…much like my days of commercial product development.  

OK, back to the blender.

In total, 1 cup of whole milk, 1/2 stick of butter, 1 tablespoon of minced garlic, 1/2 cup of grated Parmesan, 1 cup of cooking broth were added to the cauliflower and it was ready to whirl! An additional cup or two of water was added as necessary to thin the sauce, but I wouldn't recommended adding it right away.  

Now, since this was my first attempt at a cauliflower-based anything, I will admit I was a bit nervous.  But, in the event of a complete failure, I did have a jar of the store bought stuff as a back up, so really…just do it!  

Let me tell you, it worked like a charm and any near nerves over this were totally unwarranted.

As you can see, the blender was pretty full, so there was more than enough sauce to feed the 6 of us.

From the blender, to the sauce pan for heating and tweaking.  

My guest taster (aka dad) thought it needed a little more body, so more Parmesan was added, equalling a cup total.  That was the final tweak and we were ready to roll!

To complete the meal, 2# of chicken tenders (certainly could have been more…it's like I forget how much my family growing family eats) and 1# of grilled asparagus were added to the sauce and served over pasta.

I also threw some fresh basil on top, but I imagine that would have been amazing in the sauce, all blended up, as well!

I'll probably add a basil/pesto twist to it the next time I make it!  

RECIPE:

Ingredients:

Sauce:
1 whole head of cauliflower - steamed
1 cup of leftover cooking broth
1 cup of whole milk
1/2 stick of butter
1 tablespoon of minced garlic
1 cup of grated Parmesan (separated)
1-2 cups of additional water - added as necessary in the blending process.  

2# of chicken tenders
1# of grilled asparagus
2# pasta (1# gluten free, 1# traditional)

Directions:

Steam cauliflower in 1 cup of water, reserve water for sauce.  
To blender, add cauliflower, cooking broth, milk, butter, garlic, 1/2 cup Parmesan.  
Blend until smooth, adding additional water as necessary.  

Return to sauce pan to warm, add additional 1/2 cup Parmesan.  

Add cooked, chopped chicken and asparagus to sauce, keep warm until serving over pasta.  

Refreshing Nectarine Salsa

As if we need to state more of the obvious reasons to love summer...fresh fruit and produce galore!

I love that there is an abundance in the grocery store as well as the farmers' markets, there is an abundance at home, in the fridge and on the counter and that we are actually home to serve and enjoy this abundance.

Earlier this week nectarines were on sale for a crazy good price!  I thought they were a bit firm, but couldn't pass up this opportunity.  I got home only for Jerry to devour them, despite being as firm as an apple.

So, back to the store yesterday so that there were enough nectarines for snacking as well as this beloved summer favorite refreshing Nectarine Salsa.

This mixture of fresh, juicy produce is so perfect for summer because, I don't know about you, but I'm always thirsty.  Today, did some yard and garden work before playing ball with this kids and I was so darn thirsty.  I was quite thankful to have just the perfect snack waiting in the wings.

Jerry and I nearly devoured this dip in its entirety because it satisfies all of your cravings at once!  Sweet, salty, crunchy and thirst quenching.

I'll certainly be making more...maybe tomorrow!

It is easy to make and just requires a few of the summer's freshest favorites.

Two tomatoes, two nectarines, one large red onion all chopped and added to two cups of corn.  Any of these additions can be adjusted according to your own personal likes.  It turned out to be a lot of corn, which is not a problem for this family.

Then, a healthy 1/2 cup of chopped cilantro was added to the mix.  

Topped with fresh squeezed juice from one lemon (about 1/3 cup).

Finished with 3 tablespoons of olive oil and 1 tablespoon of red wine vinegar, before gently folding, refrigerating and serving with some tortilla chips.  

RECIPE:

Ingredients:
2 tomatoes - chopped
2 nectarines - chopped
1 large red onion - chopped
2 cups of corn
1/2 cup of chopped cilantro
Fresh squeezed juice from one lemon (about 1/3 cup)
3 tablespoons of olive oil
1 tablespoon of red wine vinegar

Directions:

Mix all ingredients in a large bowl, refrigerate (for best flavor) or serve with tortilla chips immediately.  

Would probably also be amazing over some grilled chicken, pork or fish!  

Grilled Shrimp and Sausage Skewers

How's your grilling season going?

What has been your favorite meal from the grill so far this year?

We've had a variety of grilled deliciousness already this summer...corn, burgers, veggies, steaks, potatoes and fruit, but these Shrimp and Sausage Skewers may be my favorites so far.

I must admit that I was a shrimp-grilling novice..."How hard can they be?" was the approach I took.

And, in case you are wondering...they are super simple!  Practically foolproof.  Highly recommended!

Just started by threading the skewers with onion petals, hunks of smoked Polish sausage, green pepper and thawed, raw shrimp.  

Takes me back to the days of kindergarten, when patterns were all the rage!  

Kept up the pattern making until the fixings were all used up.  

Then, using three standard pantry staples minced garlic, cocktail sauce and honey, whipped up a fabulous glaze.

Admittedly, I was a little hesitant because I wasn't sure how I felt about grilling the sauce that is typically served with cold shrimp…but it was the perfect sauce for all of the components.  

Before grilling, the glaze was brushed on the skewers…one side at a time.  

And then, placed on the grill. 

For about 5-7 minutes per side, until the shrimp was cooked, the veggies had a slight char and the sauce was just right!  

Served the skewers up over a bed of quinoa and we all enjoyed!  

RECIPE:

Ingredients:

1 medium onion, cut into petals

1# Smoked Polish sausage - sliced into bite sized hunks

2 Green Peppers, cut into large pieces

1# shrimp, raw and thawed

1/3 cup Cocktail Sauce

1 tbsp honey

1 tbsp minced garlic

Directions:

Thread the skewers with shrimp, sausage and vegetables. 

Mix up the glaze. 

Brush on one side of the skewers. 

Place on grill, brush on other side. 

Grill for 5-7 minutes on each side, until shrimp are pink and opaque…don't overcook.  

Strawberry Cheesecake Salad

School's out for summer!  And, I'm probably more excited about it than the kids.  My summer 2014 list is quite extensive, high hopes of going lots of places, seeing lots of people and doing lots of things.  Oh, and relaxing.  We'll be sure to squeeze that in, too, when there is time.

I promise I'll keep you posted.

First stop of the summer was to my brother and future sister-in-laws farm, Sublime Saddlebreds, for a visit with my family.  Jerry and I got to catch up with my mom, sister and brothers, during Ken's first trip to the farm.

The kids got to hang with their cousins, running and playing on the farm.

And, eat mini-marshmallows.  There may have also been some flying through the air too…

Even this little cutie was getting in on the fun!

Finally, the night was capped off with a Behringer-style campfire.  You may notice there isn't anyone actually sitting near the fire, it was too huge and hot for that.

I'm excited to share the recipe for the perfect dish to for the occasion, Strawberry Cheesecake Salad.

Half fruit salad.
Half dessert.
All delicious!

My brother has been requesting cheesecake and while I'm not ready to go there yet, I thought this salad was a perfect recipe for All Things Libby to contribute.

It is a unique combination of a popular dessert, and I'm quite certain, way less work than a real cheesecake.

While my brother Ken was busy chopping strawberries with great care, I was whipping up the rest of the salad.

Into a mixing bowl, went the 12 oz of whipped topping, 1 dry packet of cheesecake pudding and three containers of strawberry yogurt.

Quite the intriguing combination, I must admit.  Cheesecake pudding was pretty darn good, especially in the whipped topping and then the fruity creamy yogurt…ahhh-mazing!

You can't possibly go wrong!

Add a pound of chopped strawberries. 

Two sliced bananas. 

And a cup or two of mini marshmallows.  

So fresh and creamy, I think you should probably make this for your taste buds…immediately! 

RECIPE:

Strawberry Cheesecake Salad

Ingredients:

12 oz of whipped topping

1 dry packet of cheesecake flavored pudding 

3-6oz containers of strawberry yogurt

1 lb of chopped strawberries

2 sliced bananas

1-2 cups mini marshmallows - maybe try the salad before adding the marshmallows, maybe next time I'd leave them out.  

Directions:

Mix all of the ingredients together, leaving the bananas and marshmallows for immediately before serving. 

***Luckily it's quick and easy, because it won't last long! ***

Chicken Broccoli and Rice in less than 30 minutes

Today I want to share with you a fast and easy, multi-tasking, one dish, thirty minute meal…Chicken Broccoli and Rice.

If you are like me, you have the best intentions of making a side of veggies, except while making dinner you are also doing laundry, homework, cleaning out your purse, texting the carpool and catching up with neighbors.

So, if any of those proverbial balls are going to get dropped, it is often the veggies, because they aren't actually calling my name.  I get to serving the meal and look for the veggies which are so often on the counter or worse, haven't even made their way out of the fridge yet.

So, this dish is a godsend because the veggies can be cooked right along with the rice (talk about multi-tasking), that doesn't require any additional time, thought, effort or, thankfully, dishes.

In a large skillet, start with 2# of thawed chicken tenders cooked in olive oil, seasoned with salt and pepper.

When they are cooked, remove them from the pan and chop into bite size chunks.

Meanwhile, in the pan, sauté 1 chopped onion in butter.

After you've soaked up enough of one of the best smells in the world…sweet onions browning in butter…savor it...

The rest of the meal comes together in no time…

Add the chopped chicken back to the pan along with two cups of chicken broth (or water and chicken bouillon cubes, in a pinch), two cups of brown minute rice and two cups of fresh broccoli florets for steaming.

The rice is cooking, the broccoli is steaming…LIFE.IS.GOOD!!! Perhaps it is time to pour a glass of wine.  

Top with some shredded mozzarella, probably about a cup as well as some grated Parmesan, nearly a cup, for some richer nutty notes and a sprinkling of dried basil flakes never hurts either.

Some shredded cheddar is the final topping, for good measure.

RECIPE:

Ingredients:
2# of thawed chicken tenders
3 tbsp Olive oil
Salt and Pepper - to taste
1 chopped onion
2 tbsp butter
2 cups of chicken broth (or water and chicken bouillon cubes)
2 cups of brown minute rice
2 cups of fresh broccoli florets
Shredded Mozzarella
Grated Parmesan
Dried Basil Flakes
Shredded Cheddar

Instructions:
Cook chicken in olive oil until no pink remains, remove from pan to chop. 
Add butter and chopped onion to pan to brown. 
Then, add chicken, chicken broth, rice and broccoli. 
Bring to low boil for 5-10 minutes, until rice is cooked and broccoli is tender. 
Top with cheeses and basil accordingly.  

Naked Hawaiian Teriyaki Burgers

Whoa, where the heck did May go?

Anyone else with me on that?

It was like…Happy May Day…Happy Memorial Day and a blur of events in between and now it's June already!

Guess that means that life is good! I can't complain, just hope I can soak in all of these amazing memories being made so they can be cherish for years to come!

Thankfully, throughout the month the grill has been one of our favorite sources of meals, including last weekends' Naked Hawaiian Teriyaki Burgers.  

Anything with pineapple reminds me of Hawaii…and I'm always looking for any excuse I can to reminisce about Hawaii.  This may not be the last you hear about Hawaii…just sayin'.

These delicious burgers started with a home made teriyaki sauce being added one ingredient at a time straight into the 2 1/4 lb lean ground beef. 

One tablespoon minced garlic and two tablespoons brown sugar were added just before 1/2 inch of fresh ginger was grated into the mix. (Seems comical for an ingredient to be measured in length, but in this case, it's totally legit.)

I keep my fresh ginger in the freezer to maintain freshness, then it is also a great texture for grating.  Here is Alayna taking charge of the grating and she was serious about it!

Then, 1/4 cup soy sauce, 1 tsp seasoned rice vinegar and 1 tsp sesame oil, being added above, topped it all off to round out the flavors.

In case you have yet to try it, engaging your kids in the cooking process might actually help them expand their taste buds.  When asked to help, Alayna was not excited about either the ginger or the sesame oil, but once she tasted them in the burger, she was totally sold.  

Just dive right in with bare hands to mix and combine all of the ingredients together before making into patties.

This was more than enough for dinner, but with my family, there is never any harm in making a few extra so that they can be gobbled down any time these growing, active kids need an extra (large) snack.

The burgers were grilled, starting with about 5 minutes on each side and adjust according to the thermometer.  Especially with a recipe like this, the thermometer is highly recommended because some of the flavorings give off reddish juices and you certainly don't want to overcook these babies.

The juicier the better!  

While the burgers were grilling, they were joined by one of my favorite grilled fruits…pineapple! The way that the grill caramelizes the natural sugar of pineapple is out of this world!  

If grilled pineapple isn't part of the main dish, some thinly sliced spears with cinnamon sugar will more than suffice for a fabulous summer dessert.

The Naked Hawaiian Teriyaki Burgers were placed upon a nice big leaf of lettuce and topped with thin sliced Munster cheese, bacon, which will never lead you astray, and grilled pineapple.  

I dare you to give this little slice of Hawaiian deliciousness a try!

RECIPE:

Ingredients:
1 tablespoon minced garlic
2 tablespoons brown sugar
1/2 inch of fresh ginger, grated
1/4 cup soy sauce
1 tsp seasoned rice vinegar
1 tsp sesame oil

2 1/4 lb lean ground beef

Leaf lettuce
Munster cheese
Bacon
Grilled pineapple

Add the teriyaki ingredients (first 6) directly into ground beef. 

Mix well to combine. 

Form into patties, grill to desired doneness.  

Grill pineapple while burgers are cooking.  

Top with lettuce, cheese, bacon and grilled pineapple.  

I can't wait to make them again!