I have heard that I’m a “bird of a different feather” because in my house; fruit is the last thing to get used. Sometimes I have a hard time using it. I would much rather get all vegetables! I can use fruit to make pies, a snack here or there; but mostly, we struggle to use the fruit up. One thing I have found to help me beat the battle of the forgotten fruit is a juicer! (more…)
Posts Tagged ‘Strawberries’
Last night I opened my fridge to find the dessert wraps from a few drops ago. Did you try them!? I made them for my family a few different ways (all of them fabulous by the way!), but I saw a few posts about making them into bowls and I wanted to try this idea. (more…)
I am a Pinterest junkie! Why am I telling you this? Well let me tell you, I did a little trading this last weekend after I went to volunteer at one of the local BBFC sites. (I just love volunteering for BBFC! You meet so many wonderful people!) Anyway, one of the gals that I have become friends with wished that she had gotten some of the baking potatoes like I did and I was wishing I had contributed for the beautiful strawberries like she did. Well, one thing lead to another and we were splitting up my potatoes and her strawberries. We each left as happy campers! (more…)
This baked oatmeal was so delicious and warm on a cool, lazy Saturday morning. It is also healthy and used some bananas that were hoping downhill. My daughter had to ask me if this was dessert and demanded we have it again the next morning – high marks from my 4 year old. (more…)
Want that cool summer refreshing bite in a salad? Open up your Valentine pack and mix up this tasty dish! Perfect for a romantic dinner or barbecue with friends. Here’s a quick side dish I love whipping up for a lunch all on it’s own or for a side dish with a warm dinner. (more…)
October’s poplars are flaming torches lighting the way to winter.
-Nova S. Bair
I don’t know what it is about fall, but it brings me in. It holds me tightly with memories of trick or treating as a kid, the hot smell of the candle flickering inside my perfectly carved pumpkin cooking the flesh just enough to add its aroma to the already perfect evening. It reminds me of crisp autumn nights as I unpacked my belongings into a sturdy and warm dorm room that sat at the mouth of Logan canyon, the wind whipping around its edges creating mini snow or leaf filled tornados. It reminds me of riding the shuttle over to the student center for a hot slice of bread with apple butter or raspberry honey butter. I had a car but I would usually trade in the solidarity of a morning ride by myself in Crunchie the Love Cockroach (my pet name for my little Toyota Corolla because it made a lovely crunching sound anytime I cornered to the right) for the warmth and camaraderie of the shuttle.
If your kids (especially the teen set) are anything like mine, they have one thought when they walk through the door after school…food. They cannot be compelled to share tales of their day, prepare for evening activities, or certainly start on homework until the growling stomachs that have been functioning on the brink of starvation since lunch are satisfied. Led by their empty guts and parched throats the newly returned scholars begin a systematic search of the kitchen cupboards, fridge, and freezer pulling out just about anything crunchy, sugary, salty, or wet.
Steve Jones is a fellow Photographer and PhotoTips Member and Mentor. If you check out his images you will see that he is a renowned Star Trails (Night Sky) and Avian (Bird) Photographer. He is also an amazing chef! http://www.sjlarue.com/
Steve posted this image on the PhotoTips page and obviously my eyes went straight to it! I shared it with a few fellow foodies and found out Steve was right when he said it’s BEYOND AWESOME-SAUCE!
One of the (many) drawbacks of being a gluten-free and nut-free household is that PB&J sandwiches are few and far between. This is hard for me because not only do I love that lunchbox staple, particularly when accompanied by a tall glass of milk (another no-no in our house), but I also really love making jams and jellies. Unfortunately these goodies just don’t get used up as quickly in our home as they used to so I have had to make a decision- stop making them OR get creative with them. I have learned that one of the (many) advantages to being a gluten-free, nut-free household is that I have the opportunity to get creative with the products I have on hand so that is the choice I have made. Recently, I have taken my love of jam making to new levels. I have been trying to find unusual ingredients and flavor combinations and then use them in ways that I have not tried before. Pineapple-Lime Jam is now one of my favorite cake filling flavors. (and thanks to BB I have a frequent supply of pineapple). Apricot-Rosemary Jam has become a go-to for an elegant Sunday meal of glazed Roast Chicken. One of my most requested flavors is Strawberry-Chipotle. As strawberries pop up in the basket and the offerings page I try to keep some out of the view of the kiddos in order to make a batch of this delectable delicacy.
The fresh, sweet strawberries pair beautifully with the spicy smokiness of chipotle peppers. The result of this pairing is a rich, red-hued jam that is versatile and delicious. The deep red of this jam and the resulting sexiness (yes, I’m weird and totally think food can be sexy) of the dishes it creates make this a perfect part of a Romantic Valentine’s Day dinner. I’m giving you here the basic jam recipe and three of my favorite ways to use it up. I will warn you that these are not all the healthiest of recipes. (I’m a sucker for cream cheese) But for a special occasion they are fabulous!
It’s alluring… It could be savory, or sweet, but seems somewhat risky in comparison to whipping together a regular pico de gallo. It sounds very sophisticated, but you may be still intimidated. We are here to help you untangle the anatomy of a mango salsa!