Berries and Chocolate

Growing up with my parents meant learning how to say thank you. You say thank you when someone passes you the broccoli at the table, you send a thank you card when given a gift, and when someone goes out of their way to really do something nice, you say thank you in style, like this platter of berries and chocolate.


My mom really wanted to say thank you to a local dental office after they went above and beyond to beautify her smile. We put our heads together and decided on a platter of fruit and chocolate. Costco had a gorgeous selection of Rainier cherries, strawberries and blackberries, so we went with those. We then set to work making Funfetti cakeballs, raspberry cheesecake bites, and Ghiradhelli brownie bites (from the boxed mix).

It turned out to be a really fun platter to deliver, and it was definitely a crowd pleaser. You could do something like this for a shower, a party, or a fun way to surprise a loved one. And of course, it's a wonderful way to say thank you!

Asian Shrimp, Mango and Avacado Slaw

Hello my friends, I've missed you! The month went so fast, but what a great month. Lots of relaxing, boating, swimming, playing and EATING. Spending all that time with family was so nice and we had a great time, but it also feels good to be back in the comfort and quiet of home.


I have to post this salad because it's what my mom and I ate the most when we were together. Cathy, who's got a great blog at Wives with Knives posted this a few months ago. I immediately bought the ingredients, absolutely loved it, and promptly sent my mom the recipe. Since then I'm fairly confident that her and my dad have enjoyed it at least ten times. We have tried the creamy dressing as well as the vinaigrette, and honestly they are both delicious. The only change we made was adding a bit of red pepper to the slaw, and a scoop of peanut butter to the dressing. The slaw lends itself to a lot of variations, like Cathy says, but guaranteed delicious. Check out the recipe here, and thank you Cathy!




And now a few pics of one of our best boating days. We combined a day at the lake with a my mom's birthday and it was a fabulous day. My entire family was there and we had an absolute blast. I never laugh as hard as I do when I'm with these people.

I love this shot, my husband, who really hasn't done a whole lot of waterskiing, has absolutely no fear. The very first time he got up he was catching air. He did have his fair share of wipeouts though, as you see here.

Taking a tube ride with our son. He's braver then I am, I caught him laughing during some moments that had me white knuckled.

Hanging out on the Big Mable with two of my brothers. Seriously the funniest people I know.

My little girl taking a swim. Her favorite part of the day was just being able to jump off the boat into the water.

Me and my guy.

My daughter and her grandma, the birthday girl.

My son and his cousin. Two of the best friends and worst enemies at the same time, you know how it is at that age, haha!

How has your summer been so far? What are you doing to beat this heat?

Simple Yogurt Parfaits

I worry a lot about what I feed my kids. Living in a world where exercise is limited for kids, and junk food is widely available, I like to do as much as possible to keep them healthy and active. One of my hardest times is when my daughter comes home from school absolutely starving. I'm always on the lookout for healthy snacks that won't fill her up too much before dinner.


This particular snack was a total hit, and super easy. Just any flavor of yogurt, layered with any type of fruit and granola. And since my daughter is quite fancy, the pretty cup didn't hurt either. It's such a simple idea that I'm almost embarrassed to post it, but if you're in the same boat as me, you're up for any snack ideas. So I'll ask you guys...

What kinds of healthy snacks and meals do you feed your kids, grandkids, nieces or nephews? Any tips to get them to eat healthier foods?

Glazed Apple Fritters

I'm usually not very good at posting food items for specific holidays, simply because by the time I make it, the holiday is over and we've all moved on. However, I do have a lovely little treat for you for Valentine's Day. But I don't get the credit for this one.

A few Sundays ago we had friends over for a game night and desserts. Our friends brought the stuff for apple fritters and fried them up in our kitchen so we got them hot and fresh. Now, I'm really not a huge dessert girl. I'd much rather spend my calories on the savory foods like pizza, burgers and nachos, but OH. MY. GOSH. I could not stop eating these. They were sweet, perfectly oily, tender, but chunky...yeah, sorry I have to stop before the drool hits my keyboard. It took me a whole week to work these babies off, but it was worth every step on the treadmill, they were to die for!

Glazed Apple Fritters
By Cooks Country, made by Deborah, muah!

Ingredients

2 Granny Smith apples, peeled, cored and cut in 1/4-inch pieces
2 cups all purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3/4 cup apple cider
2 large eggs, lightly beaten
2 tablespoons unsalted butter, melted
3 cups peanut or vegetable oil

Glaze:
2 cups confectioners' sugar
1/4 cup apple cider
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Directions

1. Spread prepared apples in single layer on paper towel-lined baking sheet and pat thoroughly dry with paper towels. Combine flour, granulated sugar, baking powder, salt, cinnamon and nutmeg in large bowl. Whisk cider, eggs and melted butter in medium bowl until combined. Stir apples into flour mixture. Stir in cider mixture until incorporated.

2. Heat oil in Dutch oven over medium-high heat to 350 degrees. Following step 1, use 1/3-cup measure to transfer 5 heaping portions of batter to oil. Press batter lightly with back of spoon to flatten. Fry, adjusting burner as necessary to maintain oil temperature between 325 and 350 degrees, until deep golden brown, 2 to 3 minutes per side. Transfer fritters to wire rack set inside rimmed baking sheet. Bring oil back to 350 degrees and repeat with remaining batter. Let fritters cool 5 minutes.

3. Meanwhile, whisk confectioners' sugar, cider, cinnamon and nutmeg in medium bowl until smooth. Top each fritter with 1 heaping tablespoon glaze. Let glaze set 10 minutes. Serve.

Roast Pork Loin with Pineapple-Raisin Sauce

I like pigs. They're cute, chubby, seem to have a sweet enough disposition, and they taste so good! They give us bacon in the mornings, ham during the holidays, and delicious pork loins, ribs and chops the rest of the time. And the best part is that a lot of these cuts of meat are lean and quite healthy in moderation. Sorry vegetarians, but I just don't see myself splitting up with meat any time soon, 'specially the delicious pig!

I absolutely loved this combination of savory garlicky pork covered in this tangy sweet sauce. The sauce was very reminiscent of a chutney to me, and I couldn't get enough of it. I started out with a thin layer on my pork, but the more I ate the more I piled on, the flavor is just delicious. If you don't like fruit with your meat, might I suggest leaving the sauce out and just trying the pork loin. After inserting entire garlic cloves and coating with herbs, the pork itself is just lovely. Enjoy!



Roast Pork Loin with Pineapple-Raisin Sauce
Cuisine Magazine December 2010

Ingredients

1 2-3 lb pork loin roast
1 tablespoon olive oil
1 tsp. dried rosemary
1 tsp. dried sage
1 tsp. dried thyme
3 cloves garlic, cut in half
salt and pepper to taste

SAUCE:
1 8 oz can crushed pineapple
1/2 cup packed brown sugar
1/2 cup raisins
1/2 tsp. ground ginger
1 tablespoon cornstarch
1/2 cup chicken broth
1 tablespoon white wine vinegar

Directions

Preheat oven to 500 with oven rack in center position. Line a shallow roasting pan with foil. Let pork roast stand at room temp 30 minutes.

Combine oil, rosemary, sage and thyme in a small bowl.

Pierce top of pork to make six slits 2-inches apart on either side. Insert garlic half into each slit.

Score top of pork by cutting in a crisscross pattern. Rub herb mixture onto pork.

Roast pork 20 minutes, then flip and roast until an instant-read thermometer inserted in thickest part of the pork registers 145 and meat is slightly pink, 20 minutes more. Remove pork from pan, tent with foil and let rest 10-15 minutes before slicing.

Stir together pineapple and brown sugar for the sauce in a small sauce-pan over medium heat until sugar dissolves, 3 minutes. Add raisins and ginger.

Whisk cornstarch and broth together, then slowly add to pineapple, stirring constantly. bring sauce to a boil until thickened. Stir in vinegar and serve with pork roast.

Per Serving: 236 cal, 6g fat, 25g carb, 1g fiber, 19g prot

Homemade Balsamic Vinaigrette

Check that baby out! My sweet husband got if for me for Christmas after I told him to after a few weeks of flirtatious hinting and winking. Anyway, it's a fun dressing mixer, specifically for vinaigrettes, squeezing the handle on the side emulsifies the oil and vinegar. It even has recipes on the side with the measurements included, making it so easy to throw a delicious dressing together. Is is essential to make your own vinaigrettes? no. Does it provide hours of super fun entertainment, especially during these cold winter days? you know it!

The first time I used my fun new contraption, I made was balsamic vinaigrette. I've had plenty of balsamic vinaigrettes in my day, and while I like them, I've never LURVED them or anything. Well, I do now!

I don't know what it was about this dressing, maybe it was the fresh ingredients, or the fact that I got to sit and mix it myself while giggling like a nerd, but it was so delicious. Tangy, fruity, sharp. Once again, I looked forward to eating my salad because of this vinaigrette. I'm telling you, homemade is the way to go!

Homemade Balsamic Vinaigrette

Ingredients

1/2 olive oil (I actually probably did about 1/3 cup to lighten it up a bit)
1/4 cup balsamic vinegar
2 crushed cloves garlic
salt and pepper to taste

Directions

Combine all ingredients and mix until well combined. Toss in salad. My favorite salad for this dressing has diced apples, cranberries, toasted almonds and diced sharp cheddar cheese. Totally delicious.

Leftover Cranberry Sauce Muffins

Call me crazy, but among all of the star dishes of thanksgiving, I honestly think my very favorite is homemade cranberry sauce. I'll never go back to the canned version again, there's no comparison! But I don't just love to eat homemade cranberry sauce, it's fun to make. My favorite part is listening to the POP POP POP of the cranberries, I'm not going to lie, it makes me giggle like a five year old. But then after it's been made, it chills into a thickened tart treat that goes well with just about every meat and side of the meal.

Unfortunately I'm one of the only ones in my family that feels that way, which consequently leaves me with about a gallon of the stuff left when the holiday is over (you'd think halving the recipe would have dawned on me by now, but it hasn't). So you can imagine how thrilled I was when I saw these beauties on Maria's blog at Two Peas and Their Pod. This is not the first time I've made something from her blog, and it certainly won't be the last. She consistently posts the most delicious dishes and gorgeous pictures.

These muffins were a real family pleaser, I've already made two batches and will most likely be going for a third! My first batch are what you see in the pictures. My second batch I got a bit lazy and just threw the cranberry sauce right in the batter. It turned the them a delightful shade of pink and infused cranberry flavor in the whole muffin. Both were just delicious. If you have extra cranberry sauce on your hands, I highly recommend these. Thanks Maria!


Leftover Cranberry Sauce Muffins
By Two Peas and Their Pod

Ingredients

1 1/2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1/4 teaspoon cinnamon
1/2 cup granulated sugar
1 tablespoon orange zest
1/4 cup canola oil
1 large egg
1/3 cup milk
1 teaspoon vanilla extract
3/4 cup fresh cranberry orange sauce (about 2 tablespoons per muffin)

Directions

1. Preheat oven to 400 degrees. Line a muffin tin with paper liners or grease well. Set aside.

2. In a medium bowl, whisk together the flour, salt, baking powder, and cinnamon. Rub in sugar and orange zest together. Whisk into dry ingredients.

3. In a separate medium bowl, whisk canola oil, egg, milk, and vanilla together.

5. Incorporate the wet ingredients into flour mixture. Add slowly and gently stir together. The batter will be thick.

6. Place half the batter at the bottom of six muffin cups. Spoon about two tablespoons of fresh cranberry sauce on top of the muffin batter. Top muffins evenly with remaining muffin batter. Sprinkle each muffin generously with turbinado sugar.

7. Bake muffins for 15-17 minutes, or until muffins are golden brown and a toothpick comes out clean. Remove the muffins from the pan and let cool on a cooling rack.

Makes 6 large muffins