lightened up spinach artichoke dip

A lot of times, what we deem as “traditional” appetizers often get a bad rep. I mean, it’s not hard for that to happen. When we peel back the layers of ingredients and really dive in, we find that most are loaded down with heavy, not-so-healthy ingredients…full-fat mayonnaise, cream cheese, sour cream, an oftentimes an exorbitant amount of cheese on top. And that doesn’t even take into account the accouterments {fried chips, toasted bread, crackers and pretzels}. Now don’t get me wrong! – I am a big believer in maintaining a balance; everything in moderation, exercise portion control when needed. But sometimes, you might just want to do some serious work on appetizers and not feel guilty about it!

Enter this dish…

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It’s bubbly, browned, crusty and FULL.OF.FLAVOR. Ladies and gentlemen, let me introduce you to your new favorite {and jazzed up!} spinach artichoke dip! Glancing down through the ingredient list, you’ll recognize instantly a few of my staples: Greek yogurt, blended cream cheese, etc. But what really makes this dish shine and stand out from its cousins is the explosion of spices and vegetables that we’re packing in. In just about 3 cups of dip, we’re utilizing smoky paprika, spicy garlic, onion powder, red pepper flakes{!!}, and tangy Parmesan. Seriously, your taste buds won’t know what hit them upon the first bite.

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This is a guaranteed crowd-pleaser, and is on constant rotation in our home. This can easily be doubled or tripled for the countless summer BBQs we will all surely be attending this summer; is wonderful spread onto sandwiches; I’ve even thrown it into a fritatta with shredded chicken. A dish with many purposes; not only super healthy, but super flavorful and oh-so-flexible!

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Lightened Up Spinach/Artichoke Dip

A perfect dip for throwing together at the last minute, this is one of our go-to items for date nights at home. It’s tangy, refreshing, bubbling over with flavor…and good for you!

Ingredients:

12 ounces frozen spinach, cooked {make sure you drain it really well}

1 {14 ounce} can artichoke hearts, drained and roughly chopped

5 ounces of plain, non-fat Greek yogurt

2 Tbsp. cream cheese {I like to use a Greek yogurt/cream cheese blend that is available at my grocery store}

2 Tbsp. Parmesan cheese, plus more for topping

1 clove garlic, finely diced

1 tsp. smoked paprika

1 tsp. onion powder

large pinch of red pepper flakes {optional}

nonstick cooking spray

salt & pepper, to taste

To Prepare:

Preheat the oven to 400 degrees. Spray a round glass baking dish with nonstick cooking spray and set aside {mine holds about 3-4 cups worth of dip}.

In a large mixing bowl, combine all the ingredients. Mix well to combine; take extra care to make sure that the cream cheese and yogurt are thoroughly mixed into the vegetables and spices.

Spoon dip into the prepared baking dish. Top with additional Parmesan cheese.

Bake in the oven for about 30 minutes, or until the top is starting to turn golden brown and the edges are bubbling over slightly.

Serve hot with toast points, sliced vegetables, chips, etc…whatever you like.

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Enjoy!

Vegas.com – A Challenge!

Awhile back, y’all might remember that my friends over at vegas.com provided me with an opportunity…a “challenge” if you will. I was asked to pick a dish from one of the famous Las Vegas hotels, and put my own unique twist on it. In typical Alicia fashion, I dove in head first, excited to stretch my culinary legs and see what I could come up with!

for those of you who might want to peak back, here’s my dish!

So I couldn’t be more excited to announce today that I was offered the opportunity to do it again! This time, we had a different list of restaurants to choose from. Immediately, a ‘roast chicken’ dish caught my eye. Something so simple, but offers endless possibilities. My brain started working and, after a few days of rolling ideas around, I finally got the light bulb – shepherd’s pie!

Now, before I go any further; this was no ordinary roast chicken dish. We’re talking gorgeous sauces, fine mushrooms, season vegetables. The whole nine yards. I mean, it’s Vegas after all! So I thought it would be a lot of fun to make the ingredients from the Vegas dish mimic the appearance of an actual shepherd’s pie. Fun, right?

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Perfectly seasoned ground chicken replaces the traditional beef.

Diced asparagus looks a lot like peas!

Mushrooms and onions add an earthy note to the dish, which pairs oh-so-nicely with the white wine that we’re incorporating into the base of the dish.

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And of course, no shepherd’s pie is complete without a generous spread of mashed potatoes..but I went rogue and used my smashed cauliflower! Delicious.

This is one dish you’ll want to recreate over and over, I promise. After the first bite, the hubs proclaimed it “one of the best casseroles he’s ever had.” The proof is in the pudding…er, casserole.

Here we go!

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Vegas-Style Shepherd’s Pie

Never one to turn down a challenge, I decided on making some fun modifications to one of Vegas’ most famous restaurants; I took their classic roast chicken recipe and made it my own! 

Ingredients:

smashed cauliflower {here’s my go-to recipe…so quick and simple!}

1 lb. ground chicken {I used extra lean, because it was what I had on hand}

1 large onion, finely diced

1 box of baby portabello mushrooms, thinly sliced

1 lb. asparagus, washed and sliced into medallions

1/4 cup white wine {you can use chicken stock, for an alcohol-free version}

1/2 tsp. garlic powder

salt and pepper, to taste

olive oil for coating the pan

1/2 – 1 cup of cheese {your preference; this will be used for the topping}

To Prepare:

Preheat the oven to 375 degrees. Spray a glass 8″ x 8″ baking dish with nonstick cooking spray, and set aside for later.

Add a drizzle of olive oil into the bottom of a large nonstick saute pan. Bring up to medium heat; once the olive oil is sizzling, and in the ground chicken. Use a wooden spoon to break into pieces, and cook until done. Season with salt and pepper, and set aside.

Without cleaning the pan, add in the diced onion. Season to taste with salt and pepper, and add in the garlic powder. Cook over medium heat until the onions are translucent and beginning to soften slightly, about 7-10 minutes. Add in the white wine and bring the heat up to high {this will help cook off the alcohol, as well as reduce the liquid}. Add in the asparagus, and cook until tender, about 5 minutes. Lastly, add in the mushrooms and cook only until they begin to soften, about 3-5 minutes.

Prepare the casserole: place the cooked chicken into the bottom of your prepared baking dish. Next, top with the onion/asparagus/mushroom mixture. Evenly dollop the smashed cauliflower on top, making sure to seal in the edges. Lastly, top with the desired amount and type of cheese.

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Bake in the preheated oven for 25-30 minutes, or until bubbly and the top is beginning to brown slightly. For additional crunch, turn the broiler on and let it go an additional 1-2 minutes.

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Enjoy!

summer seafood soup

Summer is a celebration of all things fresh and lovely; bursting forth with vibrant colors, herbacious notes and strong flavors. And, obviously, it’s a time to eat things that are lighter – not only because we’re no longer bundled up in layers upon layers of sweaters {I miss this part of you, winter!}, but because…let’s face it…who wants to be standing in a hot kitchen for any longer than they need to be?

Enter this soup.

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I mean, who wouldn’t want to dive in, spoon first?

You all know by now that I have a huge spot in my culinary heart for all things soup – it doesn’t matter what time of year it is, how hot or cold it is…I will never, ever turn down a bowl. But sometimes, a girl’s gotta do what a girl’s gotta do…and sometimes that means making a soup that is “summer friendly.” So when this idea popped into my mind not long ago, I knew I had to make it happen. It’s as simple as utilizing a quality bag of your favorite seafood medley {where I live, fresh seafood is not always choice/easy to come by} and jazzing it up with LOADS of freshness – we’re talking crisp white wine, simple chicken stock, and a plethora of fresh herbs and vegetables. It comes together in one pot, and is the perfect summer weeknight meal – especially when eaten al fresco : )

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Summer Seafood Soup {original recipe}

A fun twist on a classic seafood stew, this dish utilizes many pantry staples and can easily be manipulated to suit your particular tastes. Make a double batch and have dinner ready for the next day – serve atop pasta or rice with a smathering of fresh herbs, and you’re all set!

Ingredients:

1 lb. seafood medley {our local Kroger has a great blend you can get, right in the freezer department}

1 large white onion, finely diced

2 cloves garlic, minces

1 cup low-sodium chicken stock

1/2 – 1 cup white wine

olive oil

salt and pepper, to taste

crushed red pepper, to taste

fresh basil leaves, for garnishing {should equate to 1/4 – 1/3 cup once julienned}

**optional: if a thicker broth is desired, you can combine 1/2 T. cornstarch with 1/4 cup water. Slowly whisk into the soup until thickened to your liking**

To Prepare:

In a large nonstick sautese pan, generously drizzle in olive oil until the bottom is nicely coated. Once heated through, add in the diced onion. Cook over medium heat, 6-10 minutes, or until the onions are soft and translucent.

Add in the minced garlic and saute 3-5 minutes more, until the garlic has softened {the onions may be starting to turn slightly golden – that’s ok!}. Season the vegetable mixture with salt and pepper, as well as the crushed red pepper, to taste.

Add in the liquid ingredients {stock and wine} and bring to a slow simmer.

Add in the seafood medley, and cook according to the package directions {mine took about 12 minutes}.

Now would be the time to add in the thickening mixture, if desired. Once drizzled in, stir to combine and simmer for 5 minutes or so, until you can see the difference in texture.

Dish into large soup bowls, and top with the julienned basil leaves. I also like to add a bit of extra crushed red pepper flakes, too, for a bit of extra heat.

Serve with toasted bread for dipping. Enjoy!

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sweet pea hummus

Like many, I tend to eat with my eyes first; taking in the different colors of the dish, its presentation on the plate, and what kinds of textures I can pick out with my naked eye.

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So when I finished plating this delightful dip, I could not wait to dive in. Just take one look at that photo, y’all – beautifully bright green with fresh basil and succulent sweet peas. We know we’re going to get a pop of bright citrus from the lemon garnish. And you can tell it’s going to have a beautiful mouth-feel because of how velvety and luscious it looks in the bowl.

I may need another moment, and another look.

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This dish practically screams “summer” to me. We’re utilizing so many fresh ingredients today, many of which you should be able to get from your local farmer’s market or co-op. Aside from the weather, I can safely say that preparing dishes with so many fresh and local flavors is one of the best parts of my summer. I look forward to it every year; seeing what I can create with what I can either grow in my backyard, or what my friends grow. It’s a fun challenge, but oh-so-rewarding; you can taste the freshness bursting forth! This hummus is no exception.

I prepared it for a graduation party, served alongside hearty dippables {crusty bread, chips, pretzels}. But I can just as easily see myself stirring it into pasta salads, smearing onto a sandwich, or heck…the base for a pizza! Let your imagination run wild – that’s how some of the best dishes come about.

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Sweet Pea Hummus {adapted, minimally, from Food52}

Ingredients:

1 can of white northern beans, drained and thoroughly rinsed

1-1/2 cups green peas {I used a frozen bag, and simply cooked and cooled slightly before assembling the dip}

2-3 T. freshly squeezed lemon juice

zest of 1 lemon

2 cloves garlic, roughly chopped

salt and pepper, to taste

4 T. fresh herbs {I used basil}

To Prepare:

Place the beans, peas, lemon juice, lemon zest, garlic, and fresh herbs into the base of a food processor and pulse to combine. Next, blend at a continuous speed until thoroughly emulsified {if the mixture is too thick for your liking, drizzle in a bit of olive oil or water}.

Taste the hummus, and add salt and pepper according to your preference.

Serve alongside crunchy vegetables, chips, or toasted baguettes.

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Enjoy!

peanut butter power bites

Even a kitchen fail can produce beautiful results. I mean, just take a look at these…

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I am certainly no stranger when it comes to the occasional kitchen “mess up”. There are things, simple things, really…I just can never seem to get it right! My favorite example of this is brown rice – I don’t know what it is, but I have a tendency to either undercook/overcook the rice, or add slightly too much salt when preparing it. White rice, cous cous, or any other grain is no problem for me, but that darn brown rice and I just don’t get along!

But I digress. Back to today’s recipe.

I was making a batch of my homemade peanut butter and I accidentally over-processed the mixture. While still delicious, the end product was far too grainy and chunky to really be called spreadable. It was so thick I could barely get it out of the food processor, let alone into a Mason Jar for storing it! But I sucked it up and saved it anyways; I hate throwing out food, and I knew that if I gave it a day or two to roll around in my foodie brain, I’d eventually come up with something.

And boy oh boy did I; the end product is so wonderfully delicious {and nutritious!}. I was snooping around my pantry and my eyes danced over the rolled outs near the top shelf. So of course I thought of peanut butter cookies, but then I started pondering a no-bake, freezer-style version. Thin the peanut butter out with some honey and add in oats for binding, and you’ve got the perfect power snack! I was giddy with excitement, practically dancing into the kitchen to pull out my trust food processor yet again.

Y’all, the process doesn’t get much simpler than this. Everything goes into the bowl, a few quick pulses, and you’re there. I scooped them into greased mini muffin tins, popped them in the freezer, and fell in love. Truly. These are the perfect bites for between meals; great healthy snacking for outdoor activities, or a tasty little treat before bed. I even offered up a few suggestions for add-ins, should you feel so creative : ) These have become a staple in our house; I hope they will become the same for you!

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Peanut Butter Power Bites

Perfect for snacking on the go, and just comprised of three ingredients, there’s no reason to not whip up a batch right now. You’ll be glad you did! 

Ingredients:

2 cups peanut butter {here’s my homemade version!}

1 cup rolled oats

1/4 cup honey

optional: dried fruit bits, chopped nuts, mini chocolate chips

To Prepare:

Place all ingredients {except the optional ingredients} into the bowl of a food processor. Pulse until combined; it won’t take long!

Fold in the optional ingredients by hand.

To assemble:

1.  Bites can be rolled into balls and placed on a greased sheet tray.

2. Using a greased mini muffin tray, balls can be formed and molded into rounds.

3. Spread evenly into a greased 9″ x 9″ baking dish.

Freeze until solid, about 3-4 hours. Store tightly covered.

{secret ingredient} chocolate chip cookie bars

Sometimes, the most unusual of ingredients can be the most versatile. Enter: tofu…today’s secret ingredient!

I know what you all must be thinking – Alicia MUST be crazy!…tofu used in cookies? That can’t be right…

The exact same thought was running through my mind when I happened upon this recipe while in a futile search to use up a block of tofu before it reached the point of no return. You see, I cook pretty frequently with tofu: sauces, stirfrys, smoothies, often just plain. You name and I have more than likely tried it {or saved a recipe to try it, hah}. But I wanted to do something different, something unusual. So, when I saw this recipe, I knew it had to be done.

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I’ll admit, I had my doubts. My husband did too. After all, how can a soy by-product be transformed into a sweet and luscious dessert? It didn’t make sense. But boy oh boy, were we pleasantly surprised! These cookies come together in not time, and the batter is rich and thick; typical of any traditional cookie dough. The tofu {whether silken or firm} is simply a means of replacing the higher fat ingredients; butter, oil, and the like. By nature, tofu has a pretty mild, almost undetectable flavor, so when paired with the bold tastes of chocolate/peanut butter/oats, it blends in beautifully.

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You have to promise that you’ll give these a shot, ok? You won’t be sorry! {or miss the other ingredients!}

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{secret ingredient} Chocolate Chip Cookie Bars {recipe adapted from Food.com }

Want to fool even the pickiest of eaters? Look no further! These protein-packed cookies will satisfy anyone’s sweet tooth, and won’t leave you feeling guilty. 

Ingredients:

1 package {12-1/3 ounces} tofu

heaping 1/3 cup natural style peanut butter, creamy style

1 cup brown sugar

1 tsp. vanilla extract

1 cup flour

1 tsp. baking powder

1/2 tsp. kosher salt

1-1/2 cups old fashioned oats

optional: chocolate chips, peanut butter chips, assorted nuts of your liking

To Prepare:

Preheat oven to 350 degrees. Lightly spray an 8″ x 8″ baking dish with nonstick cooking spray, and set aside.

In a large bowl, cream together the tofu, peanut butter, brown sugar, and vanilla.

Slowly add in the flour, baking powder, and oats. Stir gently to combine with the wet ingredients.

If using, add in any additional optional ingredients.

Spread evenly into the baking sheet, and bake 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before cutting into squares and serving.

Cookies will be kept best in the refrigerator, tightly covered, for several days. They freeze beautifully, too; simply use a freezer-safe bag, and transfer to the fridge several hours before consumption. 

mom’s granola

A lot of the recipes that I love to make are the ones that remind me of memories – special occasions, holidays, that kind of thing. But I have to say, the ones that are the most special are the ones that take me back to my family’s kitchen. Spending time in there, especially as my sisters and I got older, are some of my most cherished memories. Nowadays, whenever we can all make it back home for a visit, that’s where we spend the most time. Grouped around the kitchen island with assorted goodies and drinks, bumping elbows and sharing in conversation, I find myself brimming with happiness and love.

Since the hubs and I live several hours away from my parents, I find myself recreating dishes that remind me of home. It’s a great way to “transport” us there, in a way. It might not be exactly the same, but it certainly does a great job of making me feel there! That’s where today’s recipe comes in – for lack of any better name, I’ve dubbed it Mom’s Granola. It’s a super simple, super customizable recipe, but it takes me back into her kitchen each and every single time I make it.

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Most of the ingredients I’ve called for are ones you probably have on hand. However, like any other cook, I’ll find myself in a pinch…a few ingredients short…and have to sub in or swap out certain items for others. I’ve shared a few of my favorite *optional* add-ins, but don’t hold back! They can be added in as you see fit, in any amount. That’s the beauty of home cooking, in my opinion. It is so easy, and so satisfying, to take a recipe and make it your own, but still have it take you to a special memory or place.

Enjoy!

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Mom’s Granola 

A nostalgic recipe that brings me home every time I make it, this granola can be easily adapted to fit the taste buds and needs of anyone who wants to make it. It comes together in no time, leaves the house smelling wonderful, and most importantly – it’s good for you!

Ingredients:

5 cups rolled oats

1-1/2 cups slivered almonds

1 -1/2 cups walnuts, coarsely chopped

1 cup raisins

1 cup cranberries

2 tbsp. cinnamon

1 tbsp. vanilla

1 small can of sweetened condensed milk {can be any fat content}

1/4 cup molasses

pinch salt

optional add-ins: chia seeds, flax seeds, unsweetened coconut, chocolate chips, peanut butter chips, assorted dried fruits, pumpkin seeds…etc. 

To Prepare:

Preheat the oven to 325 degrees. Generously spray a large rimmed baking sheet with nonstick cooking spray, and set aside.

In a large mixing bowl, combine all the ingredients {except for the molasses, sweetened condensed milk, and vanilla}. Toss liberally to combine, making sure that the cinnamon is evenly distributed. Add in the sweetened condensed milk, molasses, and vanilla; fold in carefully, making sure to evenly distribute.

Pour onto the prepared baking sheet and smooth into one even layer. Bake in the oven for 15 minutes; remove and toss the granola {you want to give the top some contact with the bottom of the pan, ensuring everything gets crispy}.

Turn the oven up to 350 degrees, and bake for another 15-20 minutes, depending on how dark and crunchy you prefer your granola. Once cooked to your liking, removed from the oven and let cool completely.

Store in an airtight container at room temperature for up to one week; any longer, transfer to the freezer to maintain freshness.

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plum tarte tatin

Have you seen anything more beautiful?

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Fresh, juicy plums just begging to be transformed into a luscious dessert. Typically, I’m a bit of a purist when it comes to fruit desserts {hello, apple pie} but with my parents in town…which just happened to be her birthday weekend…I knew I had to do something special.

I’ve seen the oh-s0-wonderful Ina Garten make tatins countless times; I’m a huge fan of her show, and while watching an episode not long ago, this plum tart tatin jumped out from the screen, just begging me to make it. After reading up on the recipe, I was sold – packed with fruit and little else, it was a simple dessert, but a total showstopper.

This particular recipe is practically a one-pot wonder. Aside from making a rich simple syrup, it is a no fuss, low maintenance dessert. Halved plums are packed into a buttered baking dish, then topped with the syrup. A light and fluffy batter is haphazardly dropped on top of the fruit. Once popped into the oven and baked off, you wait with bated breath until the cake has cooled slightly, and you can invert it onto your baking dish. You want the entire dessert to come out in one fell swoop, but fear not! – if a plum or two pops out during the turning out, you simply re-position it back into the cake. It will be out little secret.

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And y’all? The juice that is created from the fruit baking and marrying with the simple syrup….wow. Soak up every last bit of that heavenly liquid. You won’t be sorry.

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Plum Tarte Tatin {recipe adapted from Ina Garten}

Wonderfully simple and totally gorgeous, this cake will impress anyone. Served with a bit of sweetened whipped cream, it’s the perfect springtime dessert. I recommend enjoying it al fresco! 

Ingredients:

3 tbsp. unsalted butter {room temperature} + 3 tbsp. plain nonfat Greek yogurt

additional butter for greasing the dish

6-10 large plums, cut in half and pitted

3/4 cup sugar + 1/2 cup sugar, for separate uses

1/3 cup water

2 extra large eggs, room temperature

1/3 cup plain nonfat Greek yogurt

1 tsp. grated lemon zest

1 tsp. pure vanilla extract

1 cup plus 2 tbsp. all-purpose flour

1/2 tsp. baking powder

1/4 tsp. kosher salt

optional: confectioners’ sugar, for serving 

To Prepare:

Preheat oven to 350 degrees. Generously butter a 9″ glass pie dish and arrange the plums in the dish, cut side down.

Combine 3/4 cup of the sugar and 1/3 cup water in a small saucepan and cook over high heat until it turns a warm amber color, about 360 degrees on a candy thermometer. Swirl the pan but don’t stir. Pour evenly over the plums. Set aside.

Cream the 3 tbsp. butter, 3 tbsp. yogurt, and remaining 1/2 cup of sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy {about 5 minutes}. Lower the speed and beat in the eggs one at a time. Add in the 1/3 cup yogurt, lemon zest, and vanilla and mix until combined.

Combine the flour, baking powder, and salt. With the mixer on low speed, add it into the butter mixture. Mix only until combined.

Pour the batter evenly over the plums {you might have to use your spatula to spread it a bit; it’s ok if some of the tops of the plum peak out} and bake for 30 to 40 minutes, or until a toothpick comes out clean. Cool for 15 minutes.

Invert caked onto a flat plate or serving stand. If a plum sticks, simply ease it out and replace it in the design on the top of the cake. Serve warm or at room temperature.

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strawberry-lime jam

Don’t let the feature image fool you…these sweet strawberries and fresh lime and going to converge together in what might just be my new favorite spread.

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We’re taking {yet another} trip down the road that leads to my bread machine today, y’all. Except today’s recipe is one that has a sweet twist! Spreadable and delectable, and with uses beyond imagine…it’s jam day.

If you would have asked me a few years back, I never would have known how multifaceted a bread machine really is. I know, I know – I probably say this all the time, but it is so true. The uses outweigh the cost more than I thought possible. Hands down, it’s been one of the best investments I’ve made for my kitchen repertoire.

…but I digress. Let’s return to focus, yes? JAM. Wonderful, luscious, colorful and bright; the combination of strawberry and lime might sound more fitting for a cocktail or frozen drink that a spread, but let me tell you. It will change the way you approach breakfast. In the morning, my taste buds crave a punch, something that will knock my socks off and kickstart my day. And the best way to do this, I’ve found, is with flavorful foods! It may sound silly, but I truly believe that bold flavors first thing in the morning really awakens me, both mentally and physically. By creating the perfect balance between the sweet berries and the oh-so-tart-but-oh-so-wonderful lime, it’s a match made in heaven. We grate in some of the lime zest, as well – hello essential oils!

Perfectly suited for smearing on toast/waffles/muffins, this jam can also be transformed with a bit of warming up into an amazing syrup for pancakes. And don’t be shy, get creative! – I have plans for a sweet and savory breakfast sandwich, bursting with tangy goat cheese, a piece of proscuitto, and yes, this jam. Mind blown.

~~~

Strawberry-Lime Jam

Frozen fruit, at the peak of ripeness, is transformed into a tasty spread perfect for any time of the year! Bright strawberries and crisp citrus come together, creating the perfect flavor marriage sure to please any palette {or piece of toast!}.

Ingredients:

1 lb. frozen strawberries, thawed to room temperature and mashed slightly

juice of one lime, freshly squeezed

1 box {about 2 ounces} of fruit pectin

1/4 to 1/2 cup sugar

To Prepare:

Follow the manufacturer’s instructions for the specific cycle and preferred method of loading the ingredients into the well of the bread machine {the ‘JAM’ cycle on my model lasts about 1 hour and 20 minutes}.

Once the cycle has completed, allow the jam to cool slightly before handling – it will be very hot!

Spoon into one large, or several smaller sized, Mason jars.

Store in the refrigerator; jam will keep for 3 to 4 weeks.

Enjoy!

easter dinner: what to make!

With Easter dinner right around the corner, it’s high time we start nailing down those menus! Our celebration will be a bit different this year than others in the past, but nonetheless, I’m looking forward to it! Here are some ideas for those who will be entertaining – from tablescapes to treats, I do hope you find some inspiration in what’s to follow!

Beverages:

VOGA Sparkling Spring Sangria [RECIPE]Sparkling Spring Sangria

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Champagne Limoncello Cocktails

Champagne Limoncello Cocktail

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Black Rose

Black Rose

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Limoncello Collins, Hatfields• Los Angeles

Limoncello Collins

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Dishes {mains & sides}

 Honey-Curry Glazed Lamb with Roasted Grapes and Cranberries Recipe

Honey-Curry Glazed Lamb

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Roasted Ham with Cherry-Chutney Glaze

Roasted Ham with Cherry-Chutney Glaze

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Shaved Vegetable Salad with Toasted Almonds Recipe

Shaved Vegetable Salad with Toasted Almonds

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Cheese Grits Soufflé with Mushroom Gravy

Cheese Grits Souffle with Mushroom Gravy

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Easy Three-Seed Pan Rolls

Easy 3-seed Pan Rolls

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Desserts 

Carrot Cheesecake

Carrot Cheesecake

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Pavlova with Lemon Curd and Berries recipe

Pavlova with Lemon Curd & Berries

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Apricot-Coconut Cake

Apricot-Coconut Cake

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Decor:

carrots in large vases, c/o valentinexday

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mini cadburry eggs in hurricane glasses, c/o holiday central

 

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egg cups & shells used as name cards and food labels, c/o lushhome

Happy Easter! xoxo