Tagged: foodie friday
This Peppermint Bark is an easy to make recipe and perfect for the holiday season! You can serve it at a festive party or even package it up as a gift! Recipe courtesy of Southern Fairytale.
Photo Credit: Crazy For Crust
- 10 mini candy canes, crushed (about 1/2 cup)
- 12 Oreos, chopped (about 1 cup)
- 1 cup milk chocolate chips (or semi-sweet)
- 1 ½ cups white chocolate chips
Line a cookie sheet with wax paper. Add milk chocolate chips to a microwave safe bowl and heat in 30 second increments, stirring after each, until melted and smooth.
Pour onto prepared cookie sheet and spread flat. Sprinkle with chopped Oreos. Chill for 10 minutes.
Add white chocolate chips to a microwave safe bowl and heat on 50% power in 30 second increments, stirring after each, until melted and smooth. (I use 50% power for white chocolate because it’s so temperamental!)
Pour over Oreos and spread to the edges of the milk chocolate. Sprinkle with chopped candy canes. Chill until set, break into pieces and serve or package to give!
Enjoy! Do you have any favorite holiday recipes? Share them in the comments below!
Hope everyone had a wonderful Thanksgiving! Now what are you going to do with all of those leftovers? One recipe we just had to share is for a Roast Turkey Cuban Sandwich. Recipe courtesy of Closet Cooking.
Servings: makes 1 sandwich
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Photo credit: Closet Cooking
- 1 bun, sliced in half
- 1 tablespoon mayonnaise
- 1 teaspoon dijon mustard
- 1 tablespoon cranberry sauce
- 2 slices roast turkey breast
- 2 slices swiss cheese
- 2 slices smoked ham
- 2 slices dill pickle
Assemble the sandwich and brush the outside with a bit of oil.
Grill the sandwich over medium heat until golden brown on both sides, about 2-4 minutes per side.
Yum! What do you like to do with your Thanksgiving leftovers? Share your favorite recipes in the comments below!
Pair these mini chicken pot pies with a salad for an easy dinner or eat them as a healthy snack! Freeze any leftovers and reheat in the oven whenever needed – no defrosting required. Recipe courtesy of the Food Network Kitchen.
- 1 large egg
- 3 cups whole-wheat pastry flour, plus more for the work surface
- 10 tablespoons cold unsalted butter, cut into small pieces
- 3 tablespoons grated Parmesan
- 1 tablespoon apple cider vinegar
- Kosher salt and freshly ground black pepper
- 2 tablespoons olive oil
- 1/2 medium onion, chopped
- 2 stalks celery, chopped
- 1 teaspoon chopped fresh thyme
- 1/2 pound white mushrooms, sliced
- Kosher salt and freshly ground black pepper
- 4 tablespoons whole-wheat pastry flour
- 2 cups low-sodium chicken broth
- 1 cup frozen peas and carrots, thawed
- 1/3 cup reduced-fat sour cream
- 1 cup shredded rotisserie chicken, skin and bones discarded
- 1/2 cup loosely-packed fresh parsley leaves, chopped
- 1 large egg, lightly beaten
Special equipment: a 4-inch round cookie cutter. For the dough: Whisk the egg with 3 tablespoons cold water in a small bowl. Pulse the flour, 1/3 of the butter, Parmesan, vinegar, 1/2 teaspoon salt and 1/4 teaspoon pepper in a food processor until the mixture looks like fine meal. Add the remaining butter and pulse until the mixture is in pea-size pieces. Add the egg and pulse until the dough begins to come together.
Divide the dough in half; place each half on a sheet of plastic wrap and pat into a disk. Wrap the disks tightly and refrigerate until firm, at least 1 hour up to overnight, or freeze for up to 2 months.
For the filling: Meanwhile, add the oil to a large pot or Dutch oven over medium-high heat. Add the onion, celery and thyme and cook, stirring, until soft, for about 5 minutes. Add the mushrooms, 1 teaspoon salt and a few grinds of pepper and cook, stirring, until soft, about 4 minutes. Add the flour and cook, stirring, 2 minutes. Add the broth, peas and carrots and sour cream. Bring to a boil, then reduce the heat to medium-low and simmer until thick, about 3 minutes. Stir in the chicken and parsley and add salt and pepper to taste. Allow the mixture to cool completely. (The filling can be made a day ahead.)
Preheat the oven to 375 degrees F. Line two baking sheets with parchment.
Roll 1 disk of dough between two sheets of parchment to about 1/8-inch thick. Using a 4-inch round cookie cutter, cut into nine rounds. Gather the scraps, reroll and cut out 3 more rounds. Cover the rounds with a clean, damp towel to prevent the dough from drying out. Repeat with the remaining disk of dough, for a total of 24 rounds. (If the dough gets too warm while you’re working with it, chill it until it’s easier to work with.)
Place 1 round of dough on a clean, lightly-floured work surface and roll out to about 4 1/2 inches. Place 1/3 cup of filling in the center and brush the edges with beaten egg. Roll another round of dough out to 4 1/2 inches and drape over the filling; seal the edges and crimp with a fork. Brush the entire pot pie with more egg, cut a few slits in the top, sprinkle with some pepper and place on a prepared baking sheet. Repeat with the remaining dough and filling.
Bake the pot pies until they’re golden brown and the filling begins to bubble, 20 to 24 minutes. Let cool slightly before serving.
Alternatively, freeze the unbaked pot pies for up to 1 month, then bake, from frozen, in the oven, preheated to 375 degrees F, until they’re golden brown and the filling begins to bubble, 20 to 24 minutes. Let cool slightly and serve.
What are some of your favorite meals to make? Share in the comments below!
Today’s Foodie Friday blog post comes from our friends at Tedeschi Food Shops.
As a leader in combining fresh foods and convenience, we’ve gained a few tips and tricks over the years to throw an awesome barbeque. Here are five recipe tips to make your party unforgettable!
Supercharge the Hot Dogs
Hot dogs are super easy to cook on the grill, and are always a favorite. With a couple of small twists, you can make them the center of attention! Buy a can of Hormel chili and a bag of your favorite grated cheese (ours is Cabot Fancy Blend Shredded). Place them in separate bowls and let people make their own chilli dogs!
The Yogurt Dip You Can’t Resist
Dips are a great addition to any BBQ, however not always so great for your waistline. Substitute fat free yogurt for sour cream to make an irresistible dip that everyone and their waistlines will approve. Zero fat, tastes amazing and can be prepared in less than five minutes. With so many options for chips, you can mix & match to please your guests!
Chobani Yogurt has a delicious recipe for an Onion Dip that will make your mouth water. Grab the recipe here:
Crispy Grilled Buffalo Style Chicken Sausage Potato Skins
Potato skins are a popular go-to classic, but here’s a recipe that will add some flair to this standard fare. Try adding Al Fresco Chicken Sausages to the potato skins for an extra punch of flavor. This just may become your signature dish! Find the recipe on Al Fresco’s website: http://www.alfrescoallnatural.com/recipes/recipe?id=254&r=crispygrilledbuffalostylechickensausagepotatoskins
Fancy Can Still Be Simple
Who knew that beautiful and delicious meals can sometimes be the easiest to create. Kabobs are the simple shortcut to a fabulous mouth-watering dish. Simply buy your favorite cut of meat, marinade, and a few seasonal fruits and vegetables. To make it extra special, get creative! Pork Kabobs will go great with peaches. The grilled peaches add a sweet, fruity and caramelized taste that partners perfectly with pork.
If you have any vegetarian guests, create a Kabob with a medley of vegetables or fruits. How about a Caribbean themed peach, pineapple, and mango Kabob?!
Escape the Ordinary
Small changes to classic favorites are a surefire way to make your party memorable and ensure people will be talking about it for days to come. In our recent series “Better Know a Fruit”, we talked about making a simple Watermelon salsa. Adding watermelon to salsa can make for a refreshing taste. Try adding diced watermelon to green peppers, lime juice, chopped cilantro, green onions and jalapeno peppers for a Fire & Ice salsa!
Don’t stress too much about preparation, after all, labor day is all about having fun. You can find all these items at your local Tedeschi Food Shops and they only take a few minutes to prepare. Have fun and bon appetite!
To find out more about what Tedeschi Food Shops offer or to find a nearest location to you, visit http://www.tedeschifoodshops.com/.
What are some of your favorite Labor Day party foods? Do you have any good recipes to share?
This tender and juicy pulled pork starts with a surprising choice: pork tenderloin. By simmering large pieces of pork tenderloin in a tangy sauce and then shredding it with two forks the result is tender pork tossed with lots of rich flavorful sauce. The final touch is a crunchy broccoli slaw with a mustardy dressing.
Total Time: 1 hr. 10 min
Prep: 25 min
Inactive: 15 min
Cook: 30 min
Yield: 6 servings
- 3 teaspoons vegetable oil, divided
- 1 small onion, chopped
- 2 cloves garlic, chopped
- Kosher salt and freshly ground pepper
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper
- 1 1/2 cups low-sodium chicken broth
- 1/3 cup ketchup
- 1/3 cup plus 1 tablespoon apple cider vinegar
- 2 tablespoons molasses
- 1 pork tenderloin, about 1 pound, cut into 4 pieces
- 1 tablespoon whole grain mustard
- 3 cups (6 ounces) broccoli slaw
- 6 whole wheat hamburger rolls, split
In a large Dutch oven heat 2 teaspoons of oil over medium heat. Add the onion and garlic and season with salt and pepper. Cook until softened and lightly browned, 5 minutes. Add the chili powder, cumin, cinnamon, and cayenne and cook until toasted, 1 minute more. Stir in the broth, ketchup, 1/3 cup vinegar, and molasses. Bring to a simmer and add the pork. Simmer, covered, until the pork is just cooked through and tender, about 20 minutes
Meanwhile, in a medium bowl whisk the remaining 1 teaspoon of oil with the remaining 1 tablespoon of vinegar and the mustard. Add the broccoli slaw and toss well. Season with salt and pepper to taste and set aside.
Remove the pork to a cutting board and let stand for 5 minutes. Increase the heat on the remaining sauce in the pot to medium-high and cook until thickened, about 5 minutes. Remove from the heat.
Shred the pork with two forks into large chunks and add back into the thickened sauce. Toss well to coat. Let stand 10 minutes, tossing occasionally, to let the pork absorb the sauce. Serve on a bun with the slaw on the sandwich or on the side.
Calories 289; Total Fat 8g (Sat Fat 1.6g, Mono Fat 2.3g, Poly Fat 3g) ; Protein 21g; Carb 36g; Fiber 4g; Cholesterol 49mg; Sodium 570mg
Are you a big pulled pork fan? What’s your
Today’s Foodie Friday is a summer dessert will satisfy any guest’s sweet tooth! It’s a healthier version of a traditional cobbler, with canola oil instead of some of the butter and whole-wheat flour instead of all-purpose flour. Other fruits may be substituted as well.
Makes: 10 servings
Active Time: 20 minutes
Total Time: 1 1/4 hours
- 3 tablespoons unsalted butter
- 3 tablespoons canola oil
- 1 cup whole-wheat flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup reduced-fat milk
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 3 ripe but firm peaches, (about 1 pound), pitted and sliced into eighths, or 3 1/2 cups frozen
- 2 cups (1 pint) fresh or frozen blueberries
- Preheat oven to 350°F.
- Place butter and oil in a 12-inch cast-iron skillet or a 9-by-13-inch baking pan. Heat in the oven until melted and fragrant, 5 to 7 minutes.
- Meanwhile, combine flour, baking powder and salt in a large bowl. Add milk, sugar and vanilla; stir to combine.
- Add the melted butter mixture to the batter and stir to combine. Pour the batter into the hot pan. Spoon peaches and blueberries evenly over the batter.
- Return the pan to the oven and bake until the top of the cobbler is browned and the batter around the fruit is completely set, 50 minutes to 1 hour. Remove to a wire rack to cool for at least 15 minutes. Serve warm.
Per serving: 182 calories; 8 g fat (3 g sat, 3 g mono); 11 mg cholesterol; 26 g carbohydrates; 3 g protein; 3 g fiber; 212 mg sodium; 140 mg potassium.
Don’t forget – you have a chance to win a $25 Sullivan Tire gift card if you submit a recipe to Foodie Friday! Simply leave your recipe in the comments, or email it to firstname.lastname@example.org, and you’ll be entered to win!
We have been craving Lobster Rolls all week, so we’ve decided to find a fabulous recipe for this week’s Foodie Friday!
Via Bon Appetit…
- 3, 1 1/4 – pound live lobsters
- 1 celery stalk, finely chopped
- 1 table spoon fresh chives, chopped
- 2 – 3 table spoons of mayonnaise
- 2 table spoons of fresh lemon juice
- 6 hot dog buns
- kosher salt
- freshly ground black pepper
- Pour water into a large pot to a depth of 1 inch; bring to a boil and salt generously.
- Add lobsters, cover, and cook until bright red, 8–10 minutes. Transfer lobsters to a rimmed baking sheet and let cool. (Lobster meat can be prepared 1 day ahead. Cover and chill. Toss with remaining ingredients just before serving.)
- Crack lobster shells, pick meat from tail and claws, and cut into 1/2-inch pieces.
- Mix lobster, celery, lemon juice, chives, and 2 tablespoons mayonnaise in a medium bowl; season with salt and pepper and add more mayonnaise, if desired.
- Heat a large skillet over medium heat. Spread flat sides of buns with butter. Cook until golden, about 2 minutes per side; fill with lobster mixture.
Do you have a recipe you’d like to share on Foodie Friday? We’d love to hear from you!
Leave a recipe in the comments, or contact email@example.com, and you’ll also be entered to win a $25 Sullivan Tire gift card!
Today’s recipe is a Corporate Office favorite that has been shared around the office for years: Buffalo Chicken Dip.
- 3 boneless chicken breasts
- 6 oz Frank’s Original Hot Sauce
- 8 oz whipped cream cheese
- 8 oz ranch dressing
- 1 package of shredded cheddar cheese
- 1 bag of Scoops Tortilla chips
- Boil or bake the chicken, then cut it up into small pieces
- In a 9 x 11 pan, add hot sauce, whipped cream cheese and ranch dressing. Mix it good!
- Top with a package of shredded cheese and bake at 350 for 30 minutes.
Original recipe makes 2 – 9 inch pies
- 2 (9 inch) prepared graham cracker crusts
- 6 tablespoons butter
- 1 (7 ounce) package shredded coconut
- 1 cup chopped pecans
- 1 (14 ounce) can sweetened condensed milk
- 1 (8 ounce) package cream cheese, softened
- 1 (16 ounce) container frozen whipped topping, thawed
- 1 (12 ounce) jar caramel ice cream topping
Place butter in a medium skillet and melt over medium heat. Add coconut and pecans, stirring to coat. Sauté until coconut and pecans are lightly toasted, about 5 minutes. Set aside.
In a large mixing bowl, whip together condensed milk and cream cheese until fluffy. Fold in whipped topping. Spoon 1/4 of cream cheese mixture into each graham cracker crust.
Drizzle each with 1/4 of caramel topping. Repeat layers with remaining cream cheese mixture and caramel. Top each pie with coconut and pecan mixture. Freeze overnight.
What are some of your favorite summer desserts?
Today’s #FoodieFriday is a double feature: two recipes that will be perfect for your upcoming Fourth of July celebrations (programming note: Foodie Friday will be on vacation next week with the rest of the country). Both of these recipes come courtesy of the Sullivan Tire corporate office: Beth’s Turkey Burgers and Chelsey’s Pasta Salad!
Let’s start with the burgers…
- 1 package of Ground Turkey (all white)
- 1 scallion (chopped)
- ½ cup Feta
- Fresh spinach (1/2 bag)
- Shitake Mushrooms (u can use any kind)
- 1 garlic clove (minced)
- 1 egg
- 1 cup Panko crumbs (can use more or less)
- Mango Chutney (I use stonewall brand)
- Saute the garlic, mushrooms for a few mins, then add the spinach until wilted. Allow to COOL.
- In large bowl, add turkey and all ingredients. Mix well with HANDS!
- Cook burgers in skillet or on grill. (I usually sprinkle them with some paprika to brown them.)
- Serve burgers topped with some chutney. You can eat them with or without the bread. (I serve mine with a chopped tomato and avocado salad and grilled asparagus.)
And now for the pasta salad:
- Pasta (You can use any pasta, I usually use linguine or bow ties)
- Wisebone Italian Dressing (Zesty Italian is good too!)
- Red peppers, chopped
- Green pepper, chopped
- Yellow pepper, chopped
- Cucumber, chopped
- Tomato, chopped
- (Any other desired veggies!)
- McCormick’s Salad Supreme seasoning
- Cook pasta as directed, then cool with cold water.
- In a large mixing bowl, add the cool pasta, all of the veggies and dress with about half a bottle of dressing. Finally, add half a container of the McCormicks seasoning.
What are you making for your Fourth of July celebrations? Did you try last week’s Southwestern Black Bean Salad? (I did! I added some quinoa to the recipe and have been enjoying it every week for lunch) What did you think?