Archive for the ‘Tasty Treats’ Category

Take a Dip

Friday, July 8th, 2011

 

Here’s a colorful medley that makes a delicious summer dish. You can serve it as a salad or a chunky dip, scoop it up with tortilla chips, YUM!

Ingredients
 
2 tablespoons olive oil
1 tablespoon fresh lime juice
1/4 cup chopped cilantro
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 1/2 cups fresh corn kernels
1 1/2 cups diced avocado (1/2 inch pieces)
1 pint cherry tomatoes, quartered
1/2 cup finely diced red onion

Instructions

1. In a large bowl, whisk together the olive oil, lime juice, cilantro, salt and pepper.

2. Add the corn, avocado, tomatoes, and onion and toss to mix. Serve at room temp.

                                                                                                                                                                                                                                                                                                                                                                                


Sarah’s diet constists of 3 things:  Family, Fitness & Fun. As a mommy of 3 she has gotten creative in having them lend their little hands in the kitchen, as well as in their at home gym.  When the apron is off and the yoga mat has been put away Sarah enjoys a night on the town with her husband and friends.

Red White and Blue Delight

Friday, July 1st, 2011

 

 

This dessert is a sweet and summery ending to any Independence Day Meal.

Packed with kid appeal, this nod to Old Glory is made by layering strawberry sorbet and vanilla and blueberry flavored ice cream in a loaf pan, chilling each layer until it’s firm.

Ingredients

FOR BLUEBERRY SAUCE:
1 pint fresh blueberries, rinsed
1 tablespoon water
1/2 cup sugar
1 1/2 tablespoons lemon juice
1 1/2 tablespoons cornstarch

FOR DESSERT:
1 pint strawberry sorbet
1 container (1 1/2 quarts) vanilla ice cream
Fresh blueberries and strawberries for garnish

Instructions:

1. Combine the blueberries and the water in a medium-size saucepan. Partially cover the pan, then bring the mixture to a simmer over medium heat. Continue simmering the berries until they begin to break down, about 2 minutes. Stir in the sugar and cook the berries until they become soft, about 1 to 2 minutes more

2. Stir together the lemon juice and cornstarch in a small bowl until evenly blended. Stir the mixture into the berries, then cook them at a low boil, stirring constantly, for 1 1/2 minutes. Remove the sauce from the heat and transfer it to a medium-size bowl. When the sauce is cooled, cover it and place it in the refrigerator to chill.

3. Line a 9- by 5-inch metal loaf pan with two sheets of crisscrossed plastic wrap, leaving a 3-inch overhang on all sides, then chill the pan in the freezer for 10 minutes

4. Place the container of sorbet in the refrigerator for 30 minutes to soften, then spoon the sorbet into the pan and mold it, using a sheet of plastic wrap to smooth the top as needed. Cover it with foil and freeze it for 2 hours. The last 30 minutes, soften the vanilla ice cream in the refrigerator. Remove the pan from the freezer, add half the vanilla ice cream, mold it, cover it with foil, and freeze it and the remaining ice cream for 30 minutes. For the third layer, mix the remaining ice cream with 3/4 cup of the blueberry sauce, and add it to the pan. Freeze the dessert for one more hour.

5. Chill a platter in the refrigerator for 15 minutes. Right before serving, thin the remaining blueberry sauce with a spoonful of water or orange juice. Invert the dessert onto the platter, unwrap it, and garnish it with fresh berries. Use a sharp knife to slice the dessert, and serve it with the sauce.

Nutrition Facts:

Per serving (1 slice, 10 servings per recipe, with 2 tablespoons of blueberry sauce):
Calories 277, Total Fat 10 g (15% DV) , Saturated Fat 5 g (27% DV) , Cholesterol 54 mg (18% DV) ,Sodium 58 mg (2% DV) ,Total Carbohydrate 46 g (15% DV) , Fiber 0.9 g (4% DV) , Sugars 43 g, Protein 4 g (8% DV) (Percent daily values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.)

                                                                                                                                                                                                                                                                                                                                                                           

Sarah’s diet constists of 3 things:  Family, Fitness & Fun. As a mommy of 3 she has gotten creative in having them lend their little hands in the kitchen, as well as in their at home gym.  When the apron is off and the yoga mat has been put away Sarah enjoys a night on the town with her husband and friends.

Chill Out

Friday, June 24th, 2011

 

Cool Down this Summer with these Homemade Tripe-Decker Citrus Popsicles. 

Serve a treat that’s as pretty as it is tasty. The trick to this pop’s tri-colored look is simple: freeze the first layer alone for 45 minutes, then add a second layer and freeze again, and finish with the third. Freeze the complete pop overnight to keep it solid even in the sun’s hottest rays.

Ingredients

1 cup freshly squeezed blood orange juice (from 2 to 3 blood oranges)
1 cup freshly squeezed tangerine juice (from 3 to 4 large tangerines)
1 cup freshly squeezed white grapefruit juice (from 1 to 2 grapefruit)
About 1/4 to 1/2 cup superfine sugar 
1 to 2 tbsp. fresh lemon juice

Preparation

1. Taste the blood orange juice. Add 2 tbsp. sugar and 1 tsp. lemon juice and stir until sugar is completely dissolved. Taste again to see if it has the right sweetness and tartness for you, bearing in mind that, when frozen, the juice will taste more subdued; add up to 1 tbsp. sugar and 1 tsp. lemon juice if needed. Repeat with tangerine and grapefruit juices, using the same range of sugar and lemon juice for each.
2. Fill each popsicle molds 1/3 full with blood orange juice and freeze, making sure they’re level and upright, until firm to the touch, about 45 minutes.
3. Fill each mold 1/3 more with tangerine juice and freeze just until firm to the touch, another 45 minutes. Carefully insert sticks, leaving 1 1/2 to 2 inches of each sticking out. Freeze until sticks feel solidly anchored, about 45 minutes.
4. Fill each mold to top with grapefruit juice, cover, and freeze 2 hours or overnight.
5. To unmold, run warm water over the individual molds just until popsicles release from sides, 5 to 15 seconds.

Nutrition Facts
Calories 77, Calories from fat 2%, Protein 0.5g, Fat 0.2g, Saturated Fat 0.0g, Carbohydrate 19g, Fiber 0.1g, Sodium 1.5mg, Cholesterol 0.0mg

                                                                                                                                                                                                                                                                                                                                                                                            
 About the Author…

Sarah’s diet constists of 3 things:  Family, Fitness & Fun. As a mommy of 3 she has gotten creative in having them lend their little hands in the kitchen, as well as in their at home gym.  When the apron is off and the yoga mat has been put away Sarah enjoys a night on the town with her husband and friends.