OK people I am completely back on the Macro train. Not that I was ever off but it sure makes it hard to stay on track with all those delicious treats around, like Guinness Stout Brownies! These Hoisin Glazed Turkey meatballs are simple to make and keeps you on track with lots of protein.
My cooking style is heavily rooted in Mediterranean cuisine you throw anything Asian my way and I am lost. I will admit it I am completely intimidated by Asian cooking. That is why I love this recipe, super simple to make and has classic Asian flavors packed into these delicious little meatballs. Fresh Ginger, green onion, garlic and Hoisin bring and Asian flair to an otherwise bland Turkey meatball. Here is a little tip when making meatballs! Through trial and error I have found that when you season the meat before cooking the flavors are more intense and meld into the meat.
Not only are they simple to make, these little meatballs are versatile too! You can serve them in a lettuce wrap as I did below or you can top a fried rice or noodle bowl with these little jems. Definitely keeps the high protein low carb Macro eating interesting!
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Ingredients:
1/4 Cup Milk
1/4 Cup Panko breadcrumbs
1 1/2 lbs Ground Turkey
1/4 Cup finely chopped green onion
1 Tablespoon minced garlic
2 teaspoons minced ginger
2 Tablespoons low sodium soy sauce
1 Egg
1/2 Cup Hoisin sauce
1/4 Cup Blackberry preserves
1 head Butter lettuce, leaves separated
Sesame seeds, for garnish
Directions:
Preheat the oven to 500ºF and spray a mini-muffin pan or baking dish with cooking spray.
In a large bowl, stir together the milk and Panko breadcrumbs and let them sit for 5 minutes until the panko has absorbed all of the milk.
Add the ground turkey, green onion, garlic, ginger, soy sauce and egg to the bowl with the breadcrumbs. Use your hands to mix the ingredients just until combined. Be careful not to overmix or the meatballs will have a tougher texture.
Shape the meat mixture into balls using about 3 tablespoons of meat per meatball. I used a small cookie dough scoop.
Place the shaped meatballs into the prepared pan and bake for 15 minutes, or until the meatballs are fully cooked.
In a small saucepan, whisk together the hoisin sauce and blackberry jam over medium heat.
Remove the meatballs from the oven and transfer them in batches into a large bowl with the glaze, gently tossing to coat.
Place one or two meatballs in each leaf of lettuce, sprinkle with sesame seeds and serve.
Tangy turkey meatballs glazed in a Hoisin and Blackberry sauce.
Author: Jillian
Recipe type: Main
Cuisine: Asian
Serves: 24
Ingredients
¼ Cup Milk
¼ Cup Panko breadcrumbs
1½ lbs Ground Turkey
¼ Cup finely chopped green onion
1 Tablespoon minced garlic
2 teaspoons minced ginger
2 Tablespoons low sodium soy sauce
1 Egg
½ Cup Hoisin sauce
¼ Cup Blackberry preserves
1 head Butter lettuce, leaves separated
Sesame seeds, for garnish
Instructions
Preheat the oven to 500ºF and spray a mini-muffin pan or baking dish with cooking spray.
In a large bowl, stir together the milk and Panko breadcrumbs and let them sit for 5 minutes until the panko has absorbed all of the milk.
Add the ground turkey, green onion, garlic, ginger, soy sauce and egg to the bowl with the breadcrumbs. Use your hands to mix the ingredients just until combined. Be careful not to overmix or the meatballs will have a tougher texture.
Shape the meat mixture into balls using about 3 tablespoons of meat per meatball. I used a small cookie dough scoop.
Place the shaped meatballs into the prepared pan and bake for 15 minutes, or until the meatballs are fully cooked.
In a small saucepan, whisk together the hoisin sauce and blackberry jam over medium heat.
Remove the meatballs from the oven and transfer them in batches into a large bowl with the glaze, gently tossing to coat.
Place one or two meatballs in each leaf of lettuce, sprinkle with sesame seeds and serve.
Bonjour mes amies! This post is particularly special as I am sharing my recent travel experience in Paris. I was technically traveling for work. Luckily, I was able to take a day with my beautiful sister to experience the sights, sounds and especially tastes of this gorgeous city.
There is so much to see and do in Paris that it is hard to fit it all in, in just one day. For me just walking down the ancient streets marveling and the architecture is enough for me. I have been to Paris several times before but it seems that every time I go there is something new to experience. There is a certain a je ne sais quois about French culture, the tempo is much more laid back than here in the states and I relished in sitting back at a sidewalk café with a glass of wine just enjoying the city walk by.
While the temperature and weather in winter is not optimal in my opinion for visiting a gorgeous city such as Paris at least we did not have to fight huge crowds of tourists at the main landmarks. Which is a definite plus. We started our day at Le Tour Eiffel then had lunch at a quaint little side street bistro. The smell of fresh baked baguettes is mesmerizing, ohh how I missed this bread!
After a nice glass of wine and some amazing baguette, ohh and lunch too it was off to walk along the Champs Eleysees and some shopping! While walking along the Champs Elysees I found heaven on earth, I am talking about La Duree. Ohhh La Duree the scrumptious pastries and wonderfully delicate macarons in every color of the rainbow. I was gitty walking in through those doors. Nothing compares to a fresh macaron they are so delicate and melt in your mouth. Their delicate structure is paired with such intense flavor from the filling. Absolutely one of my favorite desserts and they are very tricky to make. Once you have tried to make them you have a complete respect for this treat as they are very temperamental to bake.
While Macarons can be tricky I have learned through trial and error some very helpful tips that I will share so you can bake gorgeous flavorful macarons as well. I wish someone would have shared these with me when I first started baking macarons, would have saved many heartbroken hours in the kitchen….
Sifting the almond flour is a must! Even if it looks fine ground enough your macarons will be extremely lumpy.
Egg whites must be at room temperature. This gives your macaron shell that nice sheen after baking.
While folding in the dry ingredients to the egg white mixture do not over stir! Fold exactly 59 times, no more, no less. Any deviation will with make the foot not form or your macaron hollow inside while baking.
When piping your macarons use a large round piping tip. A smaller tip will create a peak on top and you will have pointy macaron shells.
Rapping the baking sheet a couple of times is key to removing any air bubbles that can deform your macarons during baking.
If you ever get the chance to travel to Paris do so, you will not regret it. You will never regret making these Lemon Macarons either!
Bon Appetite!
Macaron Ingredients:
1 Cup almond flour (sifted)
1 ½ Cup powdered sugar
3 egg whites, room temperature
¼ Cup granulated sugar
pinch of salt
¼ tsp. cream of tartar
½ tsp. vanilla extract
2 – 4 drops yellow gel paste color
Lemon Curd Filling Ingredients:
3 lemons
1 1/2 Cups sugar
1/4 pound unsalted butter, room temperature
4 extra-large eggs
1/2 Cup lemon juice (3 to 4 lemons)
1/8 teaspoon kosher salt
Directions:
Line a baking sheet with parchment paper or silicon mat.
Sift together the almond flour and powdered sugar. Discard any large pieces.
In a large mixing bowl, add in egg whites. Turn on high and beat until the egg whites form a soft peak meringue.
Add in the granulated sugar, salt, vanilla extract, and cream of tartar. Mix on high until a stiff peak meringue forms. I slowly but constantly add in the granulated sugar into the meringue instead of tossing it all in at once.
Add in the yellow gel paste color and give it a quick mix to incorporate.
Very lightly and carefully fold in a third of the almond flour/powdered sugar into the meringue with a spatula. Repeat with the rest of the almond flour/powdered sugar mixture. All together you’ll want to have about 59 turns of this mixture. If you don’t mix enough the macaron shell will be extremely fluffy and cracked. If you over mix, the macaron shell will be extremely flat and might not form a foot.
Preheat oven to 300 degrees.
Fill a piping bag with the macaron shell filling. Pipe macaron shells on the baking sheet making sure they are equivalent in circumference.
Let the macarons dry until they are no longer tacky to the touch. It will take 20 minutes to 1 hour.
Place in the oven for about 10-11 minutes until they no longer stick to the parchment paper.
Let the macaron shells cool.
While the macaron shells are cooling start preparing the Lemon Curd.
Using a peeler, remove the zest of 3 lemons, being careful to avoid the white pith. Put the zest in a food processor fitted with the steel blade. Add the sugar and pulse until the zest is very finely pureed into the sugar.
Cream the butter and beat in the sugar and lemon mixture. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.
Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. The lemon curd will thicken at about 170 degrees F, or just below simmer.
Remove from the heat and cool or refrigerate.
Spread a thin layer of cooled lemon curd onto the bottom of a macaron shell the sandwich with another macaron shell piece.
Macarons can be stored in the refrigerator for up to 2 days or in a freezer for up to 2 weeks.
Light and citrusy French Macarons filled with a silky lemon curd.
Author: Jillian
Recipe type: Dessert Cookie
Cuisine: French
Serves: 24
Ingredients
Macaron Ingredients:
1 Cup almond flour (sifted)
1 + ½ Cup powdered sugar
3 egg whites, room temperature
¼ Cup granulated sugar
pinch of salt
¼ tsp. cream of tartar
½ tsp. vanilla extract
2 - 4 drops yellow gel paste color
Lemon Curd Filling Ingredients:
3 lemons
1½ Cups sugar
¼ pound unsalted butter, room temperature
4 extra-large eggs
½ Cup lemon juice (3 to 4 lemons)
⅛ teaspoon kosher salt
Instructions
Line a baking sheet with parchment paper or silicon mat.
Sift together the almond flour and powdered sugar. Discard any large pieces.
In a large mixing bowl, add in egg whites. Turn on high and beat until the egg whites form a soft peak meringue.
Add in the granulated sugar, salt, vanilla extract, and cream of tartar. Mix on high until a stiff peak meringue forms. I slowly but constantly add in the granulated sugar into the meringue instead of tossing it all in at once.
Add in the yellow gel paste color and give it a quick mix to incorporate.
Very lightly and carefully fold in a third of the almond flour/powdered sugar into the meringue with a spatula. Repeat with the rest of the almond flour/powdered sugar mixture. All together you'll want to have about 59 turns of this mixture. If you don't mix enough the macaron shell will be extremely fluffy and cracked. If you over mix, the macaron shell will be extremely flat and might not form a foot.
Preheat oven to 300 degrees.
Fill a piping bag with the macaron shell filling. Pipe macaron shells on the baking sheet making sure they are equivalent in circumference.
Let the macarons dry until they are no longer tacky to the touch. It will take 20 minutes to 1 hour.
Place in the oven for about 10-11 minutes until they no longer stick to the parchment paper.
Let the macaron shells cool.
While the macaron shells are cooling start preparing the Lemon Curd.
Using a peeler, remove the zest of 3 lemons, being careful to avoid the white pith. Put the zest in a food processor fitted with the steel blade. Add the sugar and pulse until the zest is very finely pureed into the sugar.
Cream the butter and beat in the sugar and lemon mixture. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.
Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. The lemon curd will thicken at about 170 degrees F, or just below simmer.
Remove from the heat and cool or refrigerate.
Spread a thin layer of cooled lemon curd onto the bottom of a macaron shell the sandwich with another macaron shell piece.
Macarons can be stored in the refrigerator for up to 2 days or in a freezer for up to 2 weeks.
Easter is coming up next Sunday, I know hard to believe! We typically host an Easter brunch or dinner at our house and this year I wanted to change up the typical menu. I decided to add in some light and delicate perfectly pan seared scallops with basil pesto as an appetizer. After all, of that delicious Easter candy you just gorged on you will need something on the lighter side!
Scallops are a prime example of a food that is so simple to cook yet so easy to screw up! I have messed up a few batches of scallops in my day. Um hello rubbery round pieces of shellfish. Yuk! Therefore, I have to admit that I just do not cook them that often, that is until this past summer. When my sister from France was visiting her hubby made the most amazing Linguini Frutti di Mare. He said that there is one key tip to cooking the perfect scallop. What is that tip? It is so super simple; make sure you heat your pan on high and sauté over high heat! That is it, your scallops will cook to perfection with a nice outer crust and a melt in your mouth interior. Since then I have cooked scallops several times, my son certainly appreciated that. He absolutely loves to eat scallops, which is kind of weird right for a ten year old? Ohh well I am not complaining one bit about that!
Scallops have such a mild flavor that they pair well with several ingredients, lemon, butter, even honey sriracha! I opted for a fresher flavor pairing using my recipe for Basil Pesto as a garnish. Basil Pesto provides the right amount of herb flavor without overpowering the delicate scallop.
What holiday meal would be complete without an amazing wine? I decided to pair these perfectly seared scallops with Paradigm Rose of Merlot. We have been enjoying the Paradigm wines for years now. The Rose of Merlot is our go to wine for spring and summer family dinners or date night! The aromatics are clean and fresh with hints of strawberries, honeysuckle, and pink grapefruit, perfect for pairing with shellfish. I frequently pair Paradigm wines with my special occasion meals because their wines are full of elegant flavor. From their signature Cabernet Sauvignon to their Zinfandel Paradigm wines represent the best of Napa Valley winemaking. If you are interested in learning more about Paradigm wines especially their Rose of Merlot you can find information directly on their website.
Now that you know the secret tip to prepare perfectly seared scallops, get cooking and enjoy your holiday weekend!
Ingredients:
1 pound sea scallops, patted dry
1 tablespoon unsalted butter
1 tablespoon olive oil
Freshly ground sea salt
Freshly ground black pepper
Lemon for squeezing
Directions:
Rinse scallops with cold water and pat dry with a paper towel.
Add the butter and oil to a large sauté pan over high heat. It is very important that the pan be heated thoroughly otherwise, your scallops will stick to the pan.
Generously salt and pepper the scallops.
Once the butter/oil combo begins to smoke, add the scallops to the pan, making sure they are not touching.
Sear scallops for 1 ½ to 2 minutes on each side depending on the size of scallop.
The scallops should have a nice golden crust on each side and be translucent in the center.
Serve with the basil pesto drizzled on plate or directly on scallop.
Learn how to perfectly sear scallops without overcooking them. Paired with a light Basil Pesto these scallops are the perfect spring appetizer
Author: Jillian
Recipe type: Appetizer
Cuisine: Seafood
Serves: 15
Ingredients
1 pound sea scallops, patted dry
1 tablespoon unsalted butter
1 tablespoon olive oil
Freshly ground sea salt
Freshly ground black pepper
Lemon for squeezing
Instructions
Rinse scallops with cold water and pat dry with a paper towel.
Add the butter and oil to a large sauté pan over high heat. It is very important that the pan be heated thoroughly otherwise, your scallops will stick to the pan.
Generously salt and pepper the scallops.
Once the butter/oil combo begins to smoke, add the scallops to the pan, making sure they are not touching.
Sear scallops for 1 ½ to 2 minutes on each side depending on the size of scallop.
The scallops should have a nice golden crust on each side and be translucent in the center.
Serve with the basil pesto drizzled on plate or directly on scallop.
Who doesn’t love a super simple dessert recipe especially one as yummy as this Two Ingredient Chocolate Hazelnut Mousse! This dessert literally takes 10 minutes to prepare, crazy right!!! This is my go to dessert when you have those last minute dinner guests that you want to impress but you have literally zero time to bake.
Ahhh the flavors of chocolate and hazelnut who can resist these rich decadent flavors combined in a delicate dessert. My son is addicted to the flavor of chocolate and hazelnut, I mean who can blame him it’s divine! He can spread Nutella on graham crackers, pancakes or just eat it by the spoon. Now it is a treat so he does not get to eat it often, so when he gets the chance he savors every bite.
When I was whipping up this simple dessert for the blog he was quite intrigued and wanted to help. Since this recipe is so super simple I let him take control of the development. It was so satisfying to see how much he enjoyed mixing the ingredients and creating something completely delicious and all his own. I wanted to add a bit of cinnamon or vanilla to the recipe and his exact words were “MOM don’t add anything else it is perfect just the way it is!” Sometimes simpler is better!
The rich, nutty, chocolatey flavor of the Nutella gently folded into the cool whip makes for a light, airy and elegant dessert. You can serve as is or make some homemade whipped cream to top it off and don’t forget to garnish with a Ferrero Rocher, pure HEAVEN!
Enjoy!
Ingredients:
One container of Cool Whip
½ Cup Nutella
Optional: Whipped Cream or Ferrero Rocher for garnish
Directions:
Thaw out cool whip just until it is easy to beat in a mixmaster without any frozen lumps.
In a large bowl of a mixmaster beat cool whip on medium speed. Slowly add in the Nutella until fully incorporated and the mixture is light and fluffy.
Transfer mousse mixture to serving dished and garnish with whipped cream and a Ferrero Rocher hazelnut candy.
Celebrate Cinco de Mayo with this refreshing Skinny Coconut Margarita. It’s the perfect light drink for sitting poolside and beating the summer heat.
Now one thing is for certain when you are counting Macros, it is very hard to find a tropical adult beverage to indulge in without totally wrecking your nutrition plan. You have the typical lower calorie options but every now and then you crave something different. The struggle is real, all my gym friends know what I’m talking about! Wanting to stay on top of your fitness routine but also wanting to relax with a delicious bevvie in your hands every now and then.
This refreshing twist on a margarita uses coconut water and light coconut milk to cut the calories and fat of traditional coconut margaritas that are typically made with cream of coconut. Cream of coconut also adds a high amount of sugar to the drink making it so sweet that you can only stand to have one. These coconut margaritas are so light and refreshing you will want to sip on a second.
I like to use tequila blanco in this margarita version for it’s smoother flavor. It does not overpower the light flavors of the coconut water. Triple Sec also give a nice hint of citrusy flavor to accompany the fresh lime juice. All in all this margarita is a WINNER in my book and will certainly be enjoyed all summer long.
At your next get together, opt for this lower calorie concoction and save those calories for some delicious tacos you will be craving.
Enjoy!
Ingredients:
3 ounces lite coconut milk (from the can)
3 ounces tequila blanco
1 1/2 ounces triple sec
8 ounces coconut water
Fresh lime wedge, to serve
Directions:
In a cocktail shaker, combine the coconut milk, tequila blanco, triple sec and coconut water.
Warm fried doughy deliciousness coated in cinnamon sugar, what can top that? Well let me tell you Churro Cheesecake bars, that’s what. Delicious pastry layers baked with a vanilla cheesecake filling sprinkled with cinnamon sugar and a drizzle of honey!!! Pure Awesomeness!!!
To say that this recipe is divine is an understatement, when you make a pan and your hubby literally eats these morning, noon and night. You know this recipe needs to introduced to the world!
There is no shame in admitting that I love my sweets every now and then. The ultimate treat especially around Cinco di Mayo are Churros. My kids can hoover down a Churro in no time leaving this sugary cinnamony (if that is even a word) mess on their hands that they feverishly lick off.
I first stumbled across these amazing bars at a recent Mardi Gras crawfish boil our that friends throw every year. Being on the Macro train I tried just a tiny square and ohhh no, I was hooked. When you find a constant group of people congregating around one plate of desserts you know they are good, especially when your friends try to hide the plate so they make sure they got the last one. You know who you are!! ; )
I had to admit I was a bit disappointed that no one knew who brought these bars of deliciousness and that no one had the recipe. How is that possible! So I obsessively googled cinnamon cheesecake bars, and scrolled through posts trying to find any recipe that resembled the awesomeness I just blew my daily macros for! Finally I found it and have recreated it here (with a little tweak) just for you all!
I hope you enjoy these Churro Cheesecake Bars as much as my family and friends do.
Ingredients:
2 (8oz.) packs of Pillsbury crescent rolls
2 (8oz.) packs of lowfat cream cheese, room temperature
1 Cup plus 4 Tablespoons sugar
1 teaspoon vanilla
¼ Cup butter, melted
1 Tablespoon cinnamon
Directions:
Preheat the oven to 350 degrees.
Spray 9 x 13 baking dish with cooking spray.
Open the first can of crescent rolls and press to the bottom of the dish, making sure to spread out to the edges.
Bake the first layer of crescent roll dough 5-8 minutes. This will ensure that the bottom layer gets cooked through.
In the bowl of a mixmaster; combine softened cream cheese, 1 cup of the sugar and vanilla.
Spread cream cheese mixture carefully over baked crescent roll layer so you don’t rip the dough.
Open and roll out the second crescent roll over the top and stretch to the edges and seal.
Brush the melted butter across the entire top of the last crescent roll layer.
Sprinkle 1 tablespoon cinnamon and 4 tablespoons of sugar over the top.
Bake for about 30 minutes, or until golden brown.
Let cool and chill for several hours before serving.
Grilling season is upon us. Here in Phoenix we have been using our grill since March and these Greek Lemon Chicken Kebabs are definitely a family favorite. So super simple to cook on the grill and packed with Mediterranean flavor.
The first time I tried this recipe was when we were over at a neighbor’s house for a BBQ about 2 years ago. She has such a knack for creating marinades and also made it with bone in chicken thighs and drumsticks. When your son asks for thirds you know the recipe is a winner! I just had to get this recipe, so thank you neighbor! (you know who you are girl!) Not only is the meat super tender and juicy but flavorful as well. The secret is the Lemon Olive Oil sauce that you drizzle over it after grilling, in one word it is AMAZING!!
The sauce is so well balanced; with the olive oil, acidity from the lemon and spice from the crushed red pepper and garlic. I could literally eat this chicken every day with this sauce slather all over it. In fact, I think I took these leftovers to work for lunch no kidding like every day that week. I mean this sauce could really double for a great spicy salad dressing or drizzle it over some fresh feta cheese with pita, I could just go on and on about this sauce it is that good!
One of the things I LOVE about Mediterranean cuisine is not only is it fresh and packed with flavor but healthy as well. When you are trying to eat a high protein diet these little skewers of heaven are a nice addition to your weekly meal plan. Pair with a creamy cool Tzatziki sauce (recipe to be posted next week) and you have the perfect low calorie high protein meal.
Ingredients:
1 lb boneless, skinless chicken breasts, cut into thin strips
Cow Camp Garlic Season-All (can be purchased online through Amazon)
Lawry’s White Wine & Garlic Marinade (can be purchased online through Amazon)
Fresh Lemon Juice (1 Lemon)
1 Tbs Dijon Mustard
3 cloves Garlic, chopped
1 Shallot, chopped
½ tsp Smoked Paprika
Lemon Olive Oil Sauce:
¼ Cup Extra Virgin Olive Oil
Juice of half a Lemon
2 cloves Garlic, minced
2 Tbs Fresh Italian Parsley, minced
1 tsp Crushed Red Pepper
Coarse Salt & Pepper, to taste
Directions:
Cut boneless skinless chicken breasts into thin strips. Place all marinade ingredients in a large ziplock bag and add chicken. Store in refrigerator overnight to marinate.
Just before grilling soak bamboo skewers in cold water for about 20 minutes so they do not burn up on the grill. Thread chicken onto skewers.
In a small bowl whisk together the Lemon Sauce ingredients and set aside.
Grill chicken on medium high heat. Using tongs turn skewers occasionally, until chicken is cooked through, about 6-8 minutes.
To serve drizzle a bit of the Lemon Sauce onto the chicken and enjoy!
Tender and juicy grilled chicken kebabs marinated in a lemon garlic sauce.
Author: Jillian
Recipe type: Barbeque
Cuisine: Greek
Serves: 6 servings
Ingredients
1 lb boneless, skinless chicken breasts, cut into thin strips
Cow Camp Garlic Season-All (can be purchased online through Amazon)
Lawry’s White Wine & Garlic Marinade
Fresh Lemon Juice (1 Lemon)
1 Tbs Dijon Mustard
3 cloves Garlic, chopped
1 Shallot, chopped
½ tsp Smoked Paprika
Lemon Sauce:
¼ Cup Extra Virgin Olive Oil
Juice of half a Lemon
2 cloves Garlic, minced
2 Tbs Fresh Italian Parsley, minced
1 tsp Crushed Red Pepper
Corse Salt & Pepper, to taste
Instructions
Cut boneless skinless chicken breasts into thin strips. Place all marinade ingredients in a large ziplock bag and add chicken. Store in refrigerator overnight to marinate.
Just before grilling soak bamboo skewers in cold water for about 20 minutes so they do not burn up on the grill. Thread chicken onto skewers.
In a small bowl whisk together the Lemon Sauce ingredients and set aside.
Grill chicken on medium high heat. Using tongs turn skewers occasionally, until chicken is cooked through, about 6-8 minutes.
To serve drizzle a bit of the Lemon Sauce onto the chicken and enjoy!
T-Z-A-T-Z-I-K-I it is super hard to pronounce correctly but ohhhh is it tasty. This Greek Yogurt Tzatziki Dip is a cool refreshing addition to your summer appetizer game.
If you have not yet been introduced to the deliciousness that is Tzatziki, let me do the honors. Tzatziki is a greek yogurt based dip with grated cucumber and fresh dill. It is famous for being slathered all over Gyros, Salads and even burgers. This dip literally goes with and on everything! I love to compliment my Greek Lemon Chicken Kebabs with Tzatziki. The spice and acidity of the chicken marinade with the cool crisp flavor of the Tzatziki is like the perfect blend of summer grilling flavors.
Tzatziki also stands alone as a fantastic dip for Pita bread and crisp veggies, etc. Heck I can eat this dip just by the spoonful it is that good. Plus it is good for you too, made with greek yogurt it is full of protein and healthy fats. I like to add a bit of extra spice to mine by adding a couple tablespoons of the Oil & Vinegar Tzatziki Garlic Dip. It is a mélange of wonderful Mediterranean spices to take your Tzatziki to the next level!
If you take away two tidbits of knowledge about Tzatziki from this blog post they should be this:
First and foremost, it’s super delicious!
It’s super easy to make, just stir all ingredients together in a bowl and you have yourself a healthy appetizer. BOOM Done!
Snack healthy my friends!
Ingredients:
2 Cups full-fat plain Greek Yogurt (I used Fage 2% Greek Yogurt)
The flavors of Tuscan cuisine are second to none! This recipe for Tuscan Ribeye with Garlic Herb Compound Butter represents the best flavors Tuscany has to offer.
I was approached by Oil & Vinegar to create a series of grilling recipes to celebrate Father’s Day. This recipe represents the first of three posts I will be writing in honor of the amazing men in our lives to celebrate Father’s Day!
My hubby is absolutely amazing as a father and partner, so this first post is for him! I wanted this first recipe to be about his favorite cut of steak the Ribeye. Now I have to say that I am more of a fan of NY Strip steak cuts but my hubby is slowly turning me into a Ribeye fan. If you are not familiar with this cut of meat, it is considered more flavorful than other steaks, such as the fillet due to its marbling. The marbling of fat makes this cut super tender and juicy when slow roasting or grilling.
This is a sponsored post written by me on behalf of Oil & Vinegar. All opinions are entirely my own.
Now let’s get back to these amazing Tuscan flavors I have used to marinate this steak. As a Brand Ambassador for Oil & Vinegar I get to try so many amazing products. I literally use their products on a daily basis. For this Ribeye marinade I used the new Saveurade Assisi along with extra virgin olive oil. The Saveurade Assisi has an amazing blend of herbs such as garlic and basil. The smell of this marinade immediately takes me back to my time in Italy where I studied with the University of Florence. My absolute favorite thing to do on the weekends was packing a picnic with some bread, cheeses, prosciutto, Chianti and simply relaxing in the Boboli Gardens. Lush greenery was all around and the smell of fresh herbs wafted through the air.
Marinating the steak overnight prior to grilling not only seals in these amazing flavors but also tenderizes the meat. The addition of the Garlic Herb Compound Butter post grilling is like a flavor overload, in a fantastic way.
So try out this amazing Tuscan Ribeye for dinner, it truly is a treat! And don’t forget that Oil & Vinegar is offering a special discount for my readers! Enter Simple20 while checking out online and receive a 20% discount off your purchase!
In a large glass dish combine the Saveurade Assisi, Olive oil and crushed garlic. Place steaks in marinade making sure to cover both sides of the steak, cover with plastic wrap and place in refrigerator overnight.
Soften butter by leaving out on the counter, you want the butter to be soft but not melted. In a bowl stir all compound butter ingredients together until fully incorporated. Compound butter can be stored in the refrigerator for up to 2 weeks.
Preheat your grill to high heat. Place the rib eye steaks on the hottest part of the grill and grill for about 4 – 6 minutes.
Flip the steaks over onto the other side, still over the hottest part of the grill for an additional 4-6 minutes. This should yield a medium rare steak, if you like yours cooked further leave on for an additional 2 minutes.
Remove steaks from grill and let rest for a few minutes on a cutting board. Slice steak and take a teaspoon of the Garlic Herb Compound butter and place on top of the steak pieces.
Flavorful basil and garlic marinated Ribeye steaks with a garlic herb compound butter.
Author: Jillian
Recipe type: Steak
Cuisine: Italian
Serves: 4
Ingredients
2 Ribeye steaks
1 bottle of Oil & Vinegar Sauverade Assisi
2 Tablespoons of Extra Virgin Olive Oil
1 clove of garlic, peeled and crushed
Garlic Herb Compound Butter:
½ Cup of salted Butter
1 clove of Garlic, peeled and minced
1 tsp of Oil & Vinegar Formaggio Dipper
1 tsp Oil & Vinegar Rosemary Dipper
Instructions
In a large glass dish combine the SauveradeAssisi, Olive oil and crushed garlic. Place steaks in marinade making sure to cover both sides of the steak, cover with plastic wrap and place in refrigerator overnight.
Soften butter by leaving out on the counter, you want the butter to be soft but not melted. In a bowl stir all compound butter ingredients together until fully incorporated. Compound butter can be stored in the refrigerator for up to 2 weeks.
Preheat your grill to high heat. Place the rib eye steaks on the hottest part of the grill and grill for about 4 - 6 minutes.
Flip the steaks over onto the other side, still over the hottest part of the grill for an additional 4-6 minutes. This should yield a medium rare steak, if you like yours cooked further leave on for an additional 2 minutes.
Remove steaks from grill and let rest for a few minutes on a cutting board. Slice steak and take a teaspoon of the Garlic Herb Compound butter and place on top of the steak pieces.
Spanish Grilled Shrimp Skewers and Pomodoro Risotto is a super simple dish to prepare but definitely is not lacking in flavor. The bright Spanish spices of Smoked Paprika and Tomato compliment the tender shrimp in this second recipe of my Father’s Day food series.
Seville is nestled in the Andalusian region of Spain not far from the Atlantic Ocean. I wanted to capture the flavors of this region by using Oil & Vinegar’s Saveurade Sevilla to marinate the shrimp prior to grilling. Since seafood is such a main staple in the food of this region of Spain, Jumbo Shrimp was the perfect accompaniment for these flavors.
This is a sponsored post written by me on behalf of Oil & Vinegar. All opinions are entirely my own.
The Oil & Vinegar Saveurade Sevilla is super versatile you can use it as a marinade or a dressing/dip. It has herbs and spices such as smoked paprika, tomato and garlic. Together they provide a well rounded flavor profile that is tangy and subtly spicy. Marinating the shrimp overnight in the Saveurade Sevilla and Spanish olive oil infuses the flavor and tenderizes the shrimp.
Now you are probably thinking to yourself “why do I have to use a Spanish olive oil can’t I just use the regular olive oil I get from the grocery store?” Well let me explain a bit. You see much like wine, olives grown in different regions take on different flavor profiles from the land and environment. Spanish olive oils have a bit more bite unlike the Italian olive oils that have in my opinion a more creamy flavor profile. Oil & Vinegar does a fantastic job of capturing and maintaining these specific regional flavor profiles in their products, which is why I use them so often.
These shrimp skewers are super simple to make and grill in no time. Paired with the Pomodoro Risotto you have the perfect Spanish influenced summer meal.
I like to use bamboo skewers for this recipe. Now here is a little tip! Soak the bamboo skewers in cold water for 30 minutes prior to threading and grilling the shrimp. This will ensure that the skewers do not burn up during the grilling process. I made that mistake only once, and never again!
Impress your Father’s Day guests with this super simple and flavor packed recipe reminiscent of Seville Spain. Don’t forget that Oil & Vinegar is offering a special discount for my readers! Enter Simple20 while checking out online and receive a 20% discount off your purchase!
Ingredients:
1 pound uncooked Jumbo Shrimp, peeled and deveined
Bourbon Peach Pulled Pork with Lemon Dill coleslaw is the perfect recipe to finish off my Father’s Day BBQ series. My hubby loves pork and will eat it any way he can get it; bacon, carnitas, ham, especially BBQ pork anything! I wanted to create a twist on your typical pulled pork recipe with a blend of spice and sweetness. Since the sauce contains bourbon (he has become quite the lover of bourbon over the years) you can imagine the look on his face when I explained what was in this BBQ sauce.
Let me tell you a little secret, this recipe is not cooked on a grill or in a smoker! This recipe uses a slow cooker, I know crazy right! This recipe is amazing because you don’t have to slave over a hot grill, which in AZ during the summer is a blessing let me tell you! You just set it and forget it and a few hours later, voila! Amazing tender succulent pork that shreds beautifully! So how do I get that smokey grill flavor into the pulled pork, it is all about the rub you use.
I use Spanish smoked paprika and Oil & Vinegar’s Smokey Herb and Spice Rub to get that earthy outdoor smoked barbecue flavor. The aromatic spices in the Smokey Herb and Spice rub provides such amazing flavor that you will think this pulled pork was sitting in a smoker all day.
This is a sponsored post written by me on behalf of Oil & Vinegar. All opinions are entirely my own.
This pulled pork has an amazing flavor profile with the combination of spices, bourbon and peach preserves. The spicy, earthy and sweet barbeque sauce will have you craving this dish every day! Eat it plain or make a fantastic pulled pork sandwich with the meat and coleslaw, either way it ends up as deliciousness!
Let’s take some time to talk about this amazing coleslaw for a minute shall we. Super simple to make, fresh and bursting with dill flavor. The Lemon Dill Mustard and Marc de Champagne vinegar from Oil & Vinegar are my staples for not only this coleslaw recipe but mixed with olive oil they make a fantastic salad dressing too. The mustard is packed with dill flavor and has tiny mustard seeds in it that provide great texture to the dressing. The seeds literally burst with every bite!
This recipe is definitely sure to make your special Father’s Day meal a success! Don’t forget that Oil & Vinegar is offering a special discount for my readers! Enter Simple20 while checking out online and receive a 20% discount off your purchase!
Heat a large skillet over medium-high heat. Combine paprika, smokey herb and spice rub, 1/2 teaspoon salt, and black pepper; rub evenly over pork. Coat pan with cooking spray and add pork to pan.
Cook 10 minutes, searing pork on all sides.
Place pork in slow cooker.
Add stock and next 4 ingredients (through crushed red pepper) to skillet; bring to a boil, scraping pan to loosen browned bits.
Stirring mixture with a whisk, add peach preserves.
Pour mixture over pork; top with onion and garlic. Cover and cook on LOW 6 1/2 hours or until pork is very tender.
Remove pork from pan, reserving liquid. Shred pork with 2 forks. Remove onion from slow cooker with a slotted spoon and add to shredded pork.
Place a large zip-top plastic bag inside a large glass measuring cup or mixing bowl. Pour cooking liquid into bag from slow cooker. Let sit 10 minutes so the fat will rise to the top.
Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into skillet, stopping before fat layer reaches opening; discard fat.
Stir bourbon into drippings; bring to a boil. Cook 10 minutes or until mixture is reduced.
Combine 2 tablespoons cold water and cornstarch in a small bowl, stirring with a whisk; add the cornstarch mixture to sauce, stirring constantly until thickened.
Stir in remaining 3/4 teaspoon salt.
Drizzle sauce over pork and toss gently to coat.
Lemon Dill Coleslaw Directions:
Thinly slice green and red cabbage. Dice the Yellow bell pepper and set aside in a large bowl.
Mix Mayonnaise, Lemon Dill Mustard, vinegar and sugar in a bowl.
Pour dressing into bowl containing cabbage and stir to coat the vegetables.
Season with salt and pepper to taste
Bourbon Peach Pulled Pork with Lemon Dill Coleslaw
Heat a large skillet over medium-high heat. Combine paprika, smokey herb and spice rub, ½ teaspoon salt, and black pepper; rub evenly over pork. Coat pan with cooking spray and add pork to pan.
Cook 10 minutes, searing pork on all sides.
Place pork in slow cooker.
Add stock and next 4 ingredients (through crushed red pepper) to skillet; bring to a boil, scraping pan to loosen browned bits.
Stirring mixture with a whisk, add peach preserves.
Pour mixture over pork; top with onion and garlic. Cover and cook on LOW 6½ hours or until pork is very tender.
Remove pork from pan, reserving liquid. Shred pork with 2 forks. Remove onion from slow cooker with a slotted spoon and add to shredded pork.
Place a large zip-top plastic bag inside a large glass measuring cup or mixing bowl. Pour cooking liquid into bag from slow cooker. Let sit 10 minutes so the fat will rise to the top.
Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into skillet, stopping before fat layer reaches opening; discard fat.
Stir bourbon into drippings; bring to a boil. Cook 10 minutes or until mixture is reduced.
Combine 2 tablespoons cold water and cornstarch in a small bowl, stirring with a whisk; add the cornstarch mixture to sauce, stirring constantly until thickened.
Stir in remaining ¾ teaspoon salt.
Drizzle sauce over pork and toss gently to coat.
Lemon Dill Coleslaw Directions:
Thinly slice green and red cabbage. Dice the Yellow bell pepper and set aside in a large bowl.
Mix Mayonaise, Lemon Dill Mustard, vinegar and sugar in a bowl.
Pour dressing into bowl containing cabbage and stir to coat the vegetables.
Cookies that have protein baked into them, now that is what I call the perfect combination of healthy and decadent. These Dark Chocolate Almond Protein Cookies are bound to become your favorite go to treat.
For those of you that have been following my blog for a while you know that I have been counting my macros as a part of my fitness plan. Trying to find a balance of something to satisfy my sweet tooth and staying within my carb count has proven to be quite the challenge. In comes these delicious little cookies studded with dark chocolate chips!
Not only are these cookies amazing, these cookies do not use any white flour, butter or eggs keeping the calorie and carb count low and adding protein content. Totally crazy I know, but somehow these cookies bake up beautifully.
I love the fact that I do not have to haul out my big mixmaster to whip up a batch of these cookies. I literally made a batch on my lunch break with a total time of about 20 minutes, super simple and a great recipe for the kiddos the help bake too!
When mixing the ingredients together the dough will be a bit crumbly and that is OK! When rolling together the melted coconut oil acts as a binder and the dough will shape into nice little balls of chocolate almond happiness.
So take some time (not a lot) to whip up a batch of these healthy protein packed cookies and enjoy!
Ingredients:
1 1/2 Cups Almond Flour
½ Cup Vanilla Protein Powder
½ tsp. Baking Soda
¼ tsp Sea Salt
¼ Cup melted Coconut Oil
2 Tbsp Maple Syrup
2 tsp Vanilla Extract
½ Cup Dark Chocolate Chips
Directions:
Preheat oven to 350 degrees.
Line a baking sheet with parchment paper or use a silpat.
In a large mixing bowl combine the almond flour, baking soda and sea salt.
Add the melted coconut oil, maple syrup and vanilla extract. Stir to combine.
Gently fold in the dark chocolate chips.
Using your hands roll dough into approximately 12-15 balls. I like to use a cookie dough scoop equivalent to 2 Tbsp.
Place cookie dough balls on lined baking sheet approximately 1 inch apart. These cookies do not spread so you can get a bit closer than that if needed.
Delicious cookie packed with protein and dark chocolate.
Author: Jillian
Recipe type: Dessert
Serves: 12
Ingredients
1½ Cups Almond Flour
½ Cup Vanilla Protein Powder
½ tsp. Baking Soda
¼ tsp Sea Salt
¼ Cup melted Coconut Oil
2 Tbsp Maple Syrup
2 tsp Vanilla Extract
½ Cup Dark Chocolate Chips
Instructions
Preheat oven to 350 degrees.
Line a baking sheet with parchment paper or use a silpat.
In a large mixing bowl combine the almond flour, baking soda and sea salt.
Add the melted coconut oil, maple syrup and vanilla extract. Stir to combine.
Gently fold in the dark chocolate chips.
Using your hands roll dough into approximately 12-15 balls. I like to use a cookie dough scoop equivalent to 2 Tbsp.
Place cookie dough balls on lined baking sheet approximately 1 inch apart. These cookies do not spread so you can get a bit closer than that if needed.
Summer heat is in full effect here in Phoenix, 119 degrees this weekend. I wish I was kidding, but unfortunately not. This weekend I will be enjoying a nice refreshing Blackberry Gin and Tonic to help keep me cool. A refreshing twist on an iconic cocktail!
I would have to say that Gin and Tonics are my go to summer beverage they are perfect for sipping poolside. I LOVE my wine don’t get me wrong but every now and then you need to break up the monotony. I wanted to give my G&T’s a nice upgrade and bring in some fresh berry flavors with all of the amazing fruit in abundance now.
Now I do have to say that the type of Gin you use is very important. If you are going to skimp on the cost you will also be drinking a not so smooth gin with a heavy juniper flavor. I prefer to use Hendrick’s Gin it has by far the smoothest flavor of any other Gin I have tasted including Bombay Sapphire. This is not a sponsored post by the way, I am just stating my opinion on flavors and everyone has different flavor preferences.
The blend of sweet blackberries with tart lime make these Blackberry Gin and Tonics a nice respite from the original recipe. Super simple to make, you just have to have the patience for the blackberry syrup to freeze.
Making a simple syrup for beverages is just that, simple! If you can boil water you can make a simple syrup. All you need to do is add some blackberries and strain the mixture then freeze into ice cubes for this recipe.
Now here is where you can get creative with your Blackberry syrup ice cubes. I used my Tovolo Sphere ice cube maker to make gorgeous large ice spheres, you can find similar ones here at Amazon . My hubby usually makes plain ice cubes for his bourbon as the sphere shape melts slower that smaller ice cubes. You can use any silicone shaped ice cube tray to make a variety of fun shapes. Maybe stars for 4th of July or plain squares, it’s just fun to add a bit of pizazz to your bevvie!
So make yourself a batch of these tasty Blackberry G&T’s and beat this summer heat!
Ingredients:
1 Cup Sugar
1 Cup water
6 ounces Fresh Blackberries
Gin
Tonic
Lime slices for garnish
Directions:
In a medium size saucepan bring water, sugar and blackberries to a boil. Continue boiling for about 5 minutes until all sugar is dissolved and blackberries are soft and break apart. Let mixture cool.
Using a fine strainer strain sugar mixture so that any blackberry seeds and large pieces are not incorporated into the syrup.
Pour blackberry syrup into ice cube trays and freeze.
In a rocks glass place 2-3 Blackberry ice cubes into glass and combine 1.5 ounces Gin with 5-6 ounces of tonic. Gently stir.
Cool and refreshing take on a Gin and Tonic. Blackberry simple syrup is frozen into ice cubes and added to give sweet flavor to this iconic cocktail.
Author: Jillian
Recipe type: Cocktail
Serves: 4
Ingredients
1 Cup Sugar
1 Cup water
6 ounces Fresh Blackberries
Gin
Tonic
Lime slices for garnish
Instructions
In a medium size saucepan bring water, sugar and blackberries to a boil. Continue boiling for about 5 minutes until all sugar is dissolved and blackberries are soft and break apart. Let mixture cool.
Using a fine strainer strain sugar mixture so that any blackberry seeds and large pieces are not incorporated into the syrup.
Pour blackberry syrup into ice cube trays and freeze.
In a rocks glass place 2-3 Blackberry ice cubes into glass and combine 1.5 ounces Gin with 5-6 ounces of tonic. Gently stir.
Who doesn’t love a nice fluffy pancake, especially when they are packed with protein! These cinnamon Vanilla Protein pancakes are so fluffy and light you will want to make them every weekend.
My son absolutely LOVES pancakes, waffles and French toast for breakfast. On the weekend I always make a big double batch so we can heat them up before school for a fast healthy breakfast.
I never buy store bought frozen pancakes or waffles because of the sugar content and the fact that they are processed. This is where I do confess however that I used to always use a packaged pancake mix, because it was simple and fast, so I thought, well NEVER again! I tried making completely homemade pancakes about a year ago and I will never look back. It was so easy to make pancakes from scratch and the flavor was simply amazing. Plus they turned out so light and fluffy, not thick and dense. Which if you are going to eat a delicious pancake that is how you want them to be super soft, light and fluffy to soak up all of the pure maple syrup goodness you pour on top.
Here is a quick tip when cooking these delicious pancakes or any other pancake recipe. Make sure when you’re cooking your pancakes that you’re only heating your pan over medium low heat… you don’t want perfectly browned pancakes that are raw in the middle because the pan was too hot. I have made that mistake before and it was a pancake disaster!
Savor the sweet hints of vanilla and warmth of the cinnamon in these pancakes plus the addition of vanilla protein makes these Cinnamon Vanilla Protein Pancakes the perfect breakfast!
Ingredients:
1 1/2 Cups all-purpose flour
½ Cup Vanilla Protein Powder
3 Tbsp Sugar
1 1/2 tsp Baking powder
1 tsp Baking soda
1/4 tsp Salt
2 Cups Buttermilk
1 1/2 tsp Vanilla extract
1/2 tsp Ground cinnamon
1 Egg
1/4 Cup Melted butter
Directions:
In a microwave safe bowl melt the butter in 30 second increments and set aside to cool down slightly.
To a mixing bowl, add the dry ingredients; flour, sugar, baking powder, baking soda, and salt. Use a whisk to combine all dry ingredients.
In a separate bowl, combine buttermilk, vanilla, ground cinnamon and egg. Whisk to combine. Add melted butter and mix well.
Incorporate the wet ingredients into the dry ingredients, stirring until batter is uniform. Once it’s combined, stop mixing! If you over-mix, the pancakes will not be as light and fluffy.
Heat up a large skillet or griddle over MED-LOW heat. Add a bit of butter or cooking spray to the preheated griddle.
Use a 1/3 cup measuring cup to scoop the pancake batter onto the griddle or skillet.
Cook about 2-3 minutes. You’ll notice bubbles popping up on the surface of the pancake, if the edges look set, carefully flip the pancake over. Cook another 2 minutes on the other side.
Serve with your favorite fruit or maple syrup and enjoy!
Light and fluffy cinnamon vanilla flavored pancakes packed with protein.
Author: Jillian
Recipe type: Breakfast
Serves: 12
Ingredients
1½ Cups all-purpose flour
½ Cup Vanilla Protein Powder
3 Tbsp Sugar
1½ tsp Baking powder
1 tsp Baking soda
¼ tsp Salt
2 Cups Buttermilk
1½ tsp Vanilla extract
½ tsp Ground cinnamon
1 Egg
¼ Cup Melted butter
Instructions
In a microwave safe bowl melt the butter in 30 second increments and set aside to cool down slightly.
To a mixing bowl, add the dry ingredients; flour, sugar, baking powder, baking soda, and salt. Use a whisk to combine all dry ingredients.
In a separate bowl, combine buttermilk, vanilla, ground cinnamon and egg. Whisk to combine. Add melted butter and mix well.
Incorporate the wet ingredients into the dry ingredients, stirring until batter is uniform. Once it's combined, stop mixing! If you over-mix, the pancakes will not be as light and fluffy.
Heat up a large skillet or griddle over MED-LOW heat. Add a bit of butter or cooking spray to the preheated griddle.
Use a ⅓ cup measuring cup to scoop the pancake batter onto the griddle or skillet.
Cook about 2-3 minutes. You'll notice bubbles popping up on the surface of the pancake, if the edges look set, carefully flip the pancake over. Cook another 2 minutes on the other side.
Serve with your favorite fruit or maple syrup and enjoy!
These past couple of weeks in Phoenix have been brutally hot. So while looking for ways to cool off I have been constantly making simple frozen treats for the kiddos like this No Churn Cookies and Cream Ice Cream.
This recipe is so super simple and only three ingredients. Yes, you heard me right 3 ingredients! This ice cream is super smooth and creamy, way better than store bought I think. There is no need to invest in an expensive ice cream maker when you have a no churn recipe like this.
The base of this no churn ice cream allows you to get creative and possibly switch out the Oreo’s for other types of cookies, candy or fruit! Although the fun part for my kids was bashing the Oreo’s into pieces with a rolling pin. They just thought that was the best thing ever!
With only 10 minutes of prep I will definitely be making many more batches over the next few weeks to get us through these hot summer days. The only downside is the wait while it freezes overnight.
I was a bit skeptical of no churn ice cream recipes as the only other time I made one it came out pretty icy and not too creamy. I decided to try my hand at the no churn trend again and luckily the result was this super delicious and decadent ice cream. Confession time, I have to admit I literally wolfed down a whole bowl in about two seconds flat. Sorry, not Sorry! ; )
Take some time this weekend to whip up a sweet treat and enjoy these days of summer with your loved ones!
Ingredients:
2 Cups cold heavy whipping cream
1 (14 oz) Can sweetened condensed milk
8 Oreo Cookies, crushed
Directions:
Add heavy whipping cream to stand mixer and whip on high speed until stiff peaks form.
Using a spatula, gently fold the condensed milk into the whipped cream until combined and no condensed milk streaks remain. Fold in crushed Oreo’s.
Pour ice cream into a 9 x 5 loaf pan.
Use a spatula to smooth out the surface of the ice cream.
Super creamy and smooth three ingredient No Churn Cookies and Cream Ice Cream.
Author: Jillian
Recipe type: Dessert
Cuisine: Ice Cream
Serves: 12 servings
Ingredients
2 cups cold heavy whipping cream
1 (14 oz) can sweetened condensed milk
8 Oreo Cookies, crushed
Instructions
Add heavy whipping cream to stand mixer and whip on high speed until stiff peaks form.
In a large mixing bowl, add condensed milk. Using a spatula, gently fold in whipped cream until combined and no condensed milk streaks remain. Fold in crushed Oreos.
Pour ice cream into a 9 x 5 loaf pan.
Use a spatula to smooth out the surface of the ice cream.
There is something about baking in a cast iron skillet that just makes baked goods taste that much better! This Strawberry Pound Cake is no exception. Fresh strawberries baked into a dense vanilla flavored pound cake, the perfect summer dessert.
I love cooking in my cast iron skillet, I mean really LOVE! Typically, it is used for more savory dishes but every now and then some wonderful baked deliciousness can come from that skillet. Probably due to the fact that it is well seasoned. If you have not tried baking in a cast iron skillet yet I highly recommend it.
Pound cake is such a versatile dessert, you can pair it with just about anything from ice cream, caramel sauce, fresh berries or make Pound Cake S’mores like I made last summer! Pound cake has a rich smooth texture with a classic vanilla flavor. I wanted to incorporate some fresh berry flavors into the pound cake rather than as a topping. One big question though was would the cake consistency be altered and become to soggy with the moisture from the berries? My first attempt at making this confirmed my fear, I have to admit it was an epic baking fail. Not a pretty sight, a soggy bottomed pound cake. Then I remembered an old trick of coating the berries in a bit of flour before adding to the batter and voila! Not only did the berries incorporate well into the batter, the cake consistency was perfect!
The smell of this Strawberry Pound Cake as it baked was simply amazing, I swear my father in law has a 6th sense when it comes to food. He always seems to pop by the house when I have been baking and almost like clockwork within 30 min of this pound cake coming out of the oven he stopped by for an impromptu visit. There is something gratifying as friends and family savor the foods that you bake so the impromptu visits are welcome.
Serve this pound cake slightly warm with some fresh whipped cream or a natural vanilla ice cream and you will be in summer dessert heaven! Of course it tastes great at room temperature too, heck I will take this Strawberry Pound Cake any way I can get it!!
Enjoy!
Ingredients:
¾ Cup plus 1 Tb butter, softened and divided
2 Cups plus 2 Tb all purpose flour, divided
1 Pound Fresh Strawberries, chopped and sliced
1 ½ Cups plus 3 Tb sugar, divided
3 Eggs
¾ teaspoon Pure Vanilla Extract
1 ¾ teaspoons Baking Powder
¾ teaspoon salt
¾ Cup Sour Cream
Directions:
Preheat oven to 350 degrees.
Using 1 Tb of butter, grease the inside of a 10 inch cast iron skillet. Sprinkle with 2 Tb of flour to coat, shaking out excess.
Dice half of the strawberries and toss with 1 Tb of the flour mixture, slice the rest in half lengthwise.
In a large mixing bowl, beat remaining ¾ Cup butter and 1 ½ Cups sugar on high speed until light and fluffy. About 3-4 minutes.
Reduce speed of mixer to medium and add eggs one at a time until incorporated. Stir in vanilla.
In a separate bowl whisk together the remaining 2 cups of flour, baking powder and salt. Gradually add flour mixture to butter mixture alternating with sour cream, beating until just combined after each addition.
Gently fold in chopped strawberries. Pour batter into the prepared skillet spreading out evenly. Arrange strawberry halves on top in desired pattern pressing slightly into batter. Sprinkle with 2 Tb sugar.
Bake for about 50 minutes or until a wooden toothpick inserted in the center comes out clean. If the edges are starting to brown you can cover the edges with foil to prevent further browning or burning.
Sprinkle with remaining 1 Tb of Sugar and let cool completely on a wire rack.
A pound cake that has a rich, smooth texture with a classic vanilla flavor and studded with fresh strawberries.
Author: Jillian
Recipe type: Dessert
Serves: 12
Ingredients
¾ Cup plus 1 Tb butter, softened and divided
2 Cups plus 2 Tb all purpose flour, divided
1 Pound Fresh Strawberries, chopped and sliced
1 ½ Cups plus 3 Tb sugar, divided
3 Eggs
¾ teaspoon Pure Vanilla Extract
1 ¾ teaspoons Baking Powder
¾ teaspoon salt
¾ Cup Sour Cream
Instructions
Preheat oven to 350 degrees.
Using 1 Tb of butter, grease the inside of a 10 inch cast iron skillet. Sprinkle with 2 Tb of flour to coat, shaking out excess.
Dice half of the strawberries and toss with 1 Tb of the flour mixture, slice the rest in half lengthwise.
In a large mixing bowl, beat remaining ¾ Cup butter and 1 ½ Cups sugar on high speed until light and fluffy. About 3-4 minutes.
Reduce speed of mixer to medium and add eggs one at a time until incorporated. Stir in vanilla.
In a separate bowl whisk together the remaining 2 cups of flour, baking powder and salt. Gradually add flour mixture to butter mixture alternating with sour cream, beating until just combined after each addition.
Gently fold in chopped strawberries. Pour batter into the prepared skillet spreading out evenly. Arrange strawberry halves on top in desired pattern pressing slightly into batter. Sprinkle with 2 Tb sugar.
Bake for about 50 minutes or until a wooden toothpick inserted in the center comes out clean. If the edges are starting to brown you can cover the edges with foil to prevent further browning or burning.
Sprinkle with remaining 1 Tb of Sugar and let cool completely on a wire rack.
So I totally missed that last week was Popsicle week which is so ironic because I have been making nothing but ice cream and popsicles lately. I originally saw these decadent popsicles on a post from the amazing blogging duo Husbands that Cook! These Tiramisu Popsicles taste just like the original Italian dessert, creamy and dreamy with plenty of coffee flavor. I did decide to add my own little twist to these delicacies. Curious as to what it is, well read on my friends!
If you are not familiar with Tiramisu please let me introduce you to this delicious Italian dessert. It typically is comprised of delicate lady finger cookies soaked in espresso/coffee and layered with a whipped light and fluffy marscapone cheese layer, cocoa powder then repeat layers. In one word it is delizioso!!!
In order to turn a typical sheet pan dessert into a popsicle it’s consistency needed to be more liquid which meant adding more coffee, which in my book is definitely a good thing! I also decided to add a bit of flair to these by adding Godiva chocolate liqueur making these the perfect summer after dinner dessert/drink indulgence. The chocolate flavor of the liquer mixed with the creamy marscapone cheese and coffee is makes for a well balanced taste sensation. Now you can omit the Godiva liquer to make a non alcoholic version and I guarantee you they will still taste just as amazing.
The fact that these Tiramisu Popsicles are super simple to make is another added bonus. You can whip up a batch of about 16 of these popsicles in less than 10 minutes then place in the freezer overnight.
One tip I have learned since using my popsicle mold literally all summer is this. When you are ready to unmold run some room temp tap water over the bottom of the mold to gently loosen up the popsicle allowing for them to easily slip out in full delicious form.
So make a batch of these super delizioso Tiramisu Popsicles next time you have guests over and enjoy!
Ingredients: For the coffee:
1 1/4 Cups black coffee, cooled
2 1/4 teaspoons granulated sugar
¼ Cup Godiva Chocolate Liquer (optional, if you do not use the liquer add an additional ¼ cup of coffee)
For the Tiramisu mixture:
2 1/2 Cups mascarpone cheese
1/4 Cup plus 3 tablespoons sugar
2 1/2 teaspoons vanilla extract
8 madeleines or ladyfinger cookies (If you can’t find madeleines or ladyfingers, you could also use small pieces of firm pound cake.)
1 1/4 teaspoons unsweetened cocoa powder
Directions:
Brew the coffee set aside in a bowl to cool. Add the sugar into the coffee, stir until incorporated.
In a separate medium sized bowl add the marscapone, 1 cup of the coffee mixture, sugar, and vanilla extract. Whisk until smooth and blended. Set aside.
Pour the remaining 1/2 cup of coffee into a small shallow bowl or pie dish. Dip a cookie in the coffee for about 2-3 seconds then break it into small chunks into the bowl of tiramisu mixture. Repeat with the remaining cookies.
Gently fold the cookies into the Tiramisu mixture and be careful not to overmix so you do not break up the cookies too much.
Sprinkle the cocoa powder over the top of the Tiramisu mixture, stir it in just enough so the cocoa swirls through the batter without incorporating completely.
Pour into ice pop molds, insert popsicle sticks, and freeze until solid, 4 hours to overnight.
Unmold popsicles and lightly dust with cocoa powder.
Serve and enjoy!
A super creamy popsicle version of a traditional Tiramisu. Wonderful flavors of coffee, cocoa and marscapone with delicate cookie pieces throughout.
Author: Jillian
Recipe type: Dessert
Cuisine: Italian
Serves: 14-16
Ingredients
For the coffee:
1¼ Cups black coffee, cooled
2¼ teaspoons granulated sugar
¼ Cup Godiva Chocolate Liquer (optional, if you do not use the liquer add an additional ¼ cup of coffee)
For the Tiramisu mixture:
2½ Cups mascarpone cheese
¼ Cup plus 3 tablespoons sugar
2½ teaspoons vanilla extract
8 madeleines or ladyfinger cookies (If you can’t find madeleines or ladyfingers, you could also use small pieces of firm pound cake.)
1¼ teaspoons unsweetened cocoa powder
Instructions
Brew the coffee set aside in a bowl to cool. Add the sugar into the coffee, stir until incorporated.
In a separate medium sized bowl add the marscapone, 1 cup of the coffee mixture, sugar, and vanilla extract. Whisk until smooth and blended. Set aside.
Pour the remaining ½ cup of coffee into a small shallow bowl or pie dish. Dip a cookie in the coffee for about 2-3 seconds then break it into small chunks into the bowl of tiramisu mixture. Repeat with the remaining cookies.
Gently fold the cookies into the Tiramisu mixture and be careful not to overmix so you do not break up the cookies too much.
Sprinkle the cocoa powder over the top of the Tiramisu mixture, stir it in just enough so the cocoa swirls through the batter without incorporating completely.
Pour into ice pop molds, insert popsicle sticks, and freeze until solid, 4 hours to overnight.
Unmold popsicles and lightly dust with cocoa powder.
Buongiorno! You have probably noticed a bit of a trend with my last few recipes. They have had the flavors of Italy in mind and a feeling of La Dolce Vita!! Maybe I am just a bit excited for an upcoming family vacation to Italia! These Limoncello Fizz cocktails are the perfect embodiment of the sweet life and vacation vibes.
I remember my first taste of Limoncello, I was studying abroad in Florence for the semester. The students stayed in a quaint Pensione off of the Piazza della Repubblica called Pensione Pendini. I remember my room overlooked the piazza and every night the cafes down below would have live music and dancing. It was mesmerizing and entertaining at the same time to watch the streets buzzing below. Summer nights in Florence can get a bit hot especially with no air conditioning, so a group of us decided to partake in the music below and have a little bevvie. That is when I had my first taste on Limoncello, it was chilled and came in the cutest little glass. The crisp lemon flavor was so delightful.
Fast forward a few years, I will not divulge how many! ; ) My tastes have changed a bit to include a LOVE for sparkling wines like Prosecco. I decided to try mixing Limoncello and Prosecco during brunch one Mother’s day and I am so glad I did. The Limoncello provided this intense sweet and sour taste to the bubbly prosecco and I was hooked. This cocktail is a permanent fixture in my mimosa bar whenever we host a brunch for special holidays.
These Limoncello Fizz cocktails are so super simple to make and yet so elegant. You can use Limoncello or Crema di Limoncello like I have whichever you choose they are equally delicious.
So add this cocktail to your next brunch get together and enjoy La Dolce Vita! (The Sweet Life!)
Saluti!
Ingredients:
Crema di Limoncello
Prosecco
Lemon rind for garnish
Directions:
Take 2 separate plates. On one put just enough water to cover the bottom, on the other white sugar. Carefully dip the rim of a tall or coupe champagne glass in the water and then the sugar. This makes a delicious sugar rim on the glass.
In the sugar rimmed champagne glasses pour 1 oz of Crema di Limoncello. Top off with chilled Prosecco and garnish with a lemon rind.
Light and refreshing Limoncello Fizz cocktails made with Crema di Limoncello and chilled Prosecco.
Author: Jillian
Recipe type: Cocktail
Cuisine: Italian
Serves: 4
Ingredients
Crema di Limoncello
Prosecco
Lemon rind for garnish
Instructions
Take 2 separate plates. On one put just enough water to cover the bottom, on the other white sugar. Carefully dip the rim of a tall or coupe champagne glass in the water and then the sugar. This makes a delicious sugar rim on the glass.
In the sugar rimmed champagne glasses pour 1 oz of Crema di Limoncello. Top off with chilled Prosecco and garnish with a lemon rind.
It is hard to believe that we have been back stateside for a week already! I am so eager to share with all of you the amazing recipes and flavors of Italy that we experienced while traveling over there, I will be publishing the recipes over the next month on the blog. These Tuscan Chicken Crostini are the perfect light and simple recipe to begin with.
Tuscan food is generally simple in nature with subtle yet elegant flavors. Fresh herbs and olive oil are a staple in many sauces and marinades. That inspired me to develop these Tuscan Chicken crostini, a light and protein packed meal that represent the flavors of Tuscany.
Unfortunately for us southern Europe was in a 30 year heatwave while we were there. We thought we were escaping the heat of Phoenix and instead it appeared that we brought it with us. So nights were warm and we definitely enjoyed dining al fresco to catch any breeze we could. Plus you could not beat the view, the villa we rented overlooked several vineyards which made the sunsets breathtaking.
One night for dinner I decided to make my recipe for Greek Lemon Chicken Kebabs with Tzatziki because it is a simple recipe that you grill so you do not have to turn the kitchen into a sauna by using the oven. The chicken went over well with my family but let’s just say we overbought chicken so we had an abundance of grilled chicken left over. With the amount of leftover marinated chicken sitting in the kitchen ideas started popping into my head on how to use it. That is the fun creative part of cooking that I just love, throwing ingredients together to see if it will yield something delicious or not so much.
We decided to make a wide variety of crostini, some topped with the chicken, some with fresh tomatoes and some with zucchini for lunch that day and it was fantastic! I love the abundance of fresh organic ingredients in Italy. It is hard to explain but the flavors are intensified and more vibrant, simply amazing.
The Lemon Olive Oil sauce was absolutely divine brushed on fresh ciabatta bread and lightly grilled. Top it all off with some shaved Parmigiano cheese and you have a super simple but protein packed meal.
Pair these delicious Tuscan Chicken Crostini with my Zucchini Carpaccio recipe and you have a well balanced simple meal for weeknight dinners or weekend lunches.
Buon Appetito!
Ingredients:
12 oz Rotisserie chicken meat shredded (or you can use leftover shredded grilled chicken as I did above)
1 loaf of Ciabatta bread sliced into ½ in thick slices
3 oz Parmigiano Reggiano (shaved)
Lemon Olive Oil Sauce Ingredients:
¼ Cup Extra Virgin Olive Oil
Juice of half a Lemon
2 cloves Garlic, minced
2 Tbs Fresh Italian Parsley, minced
1 tsp Crushed Red Pepper
Corse Salt & Pepper, to taste
Directions:
In a small bowl whisk together the Lemon Olive Oil Sauce ingredients and set aside.
Grill or toast Ciabatta slices. If grilling I brushed a bit of the Lemon Olive oil sauce on each side to really infuse the flavor into the bread. To get those pretty grill marks I used my Cuisinart Griddler plus it makes fantastic paninis!
Place shredded chicken in a medium bowl and drizzle with the Lemon Olive Oil Sauce until lightly covered. If chicken is cold heat in the microwave for 30 seconds to one minute.
Top ciabatta slices with chicken mixture and drizzle a bit more Lemon Olive oil sauce on top of them.
Simple and flavorful Tuscan Chicken Crostini. A light protein packed appetizer or dinner option.
Author: Jillian
Recipe type: Appetizer
Cuisine: Italian
Ingredients
12 oz Rotisserie chicken meat shredded (or you can use leftover shredded grilled chicken as I did above)
1 loaf of Ciabatta bread sliced into ½ in thick slices
3 oz Parmigiano Reggiano (shaved)
Lemon Olive Oil Sauce Ingredients:
¼ Cup Extra Virgin Olive Oil
Juice of half a Lemon
2 cloves Garlic, minced
2 Tbs Fresh Italian Parsley, minced
1 tsp Crushed Red Pepper
Corse Salt & Pepper, to taste
Instructions
In a small bowl whisk together the Lemon Olive Oil Sauce ingredients and set aside.
Grill or toast Ciabatta slices. If grilling I brushed a bit of the Lemon Olive oil sauce on each side to really infuse the flavor into the bread.
Place shredded chicken in a medium bowl and drizzle with the Lemon Olive Oil Sauce until lightly covered. If chicken is cold heat in the microwave for 30 seconds to one minute.
Top ciabatta slices with chicken mixture and drizzle a bit more Lemon Olive oil sauce on top of them.
This light simple Zucchini Carpaccio is the perfect Summer side dish to add to your weekly menu. In Italian cooking Olive Oil is a true staple and provides delicious healthy fats for your diet. I literally used olive oil in every single dish I cooked while staying in Tuscany, plus it provides a nice subtle flavor to this Carpaccio.
In Italian cuisine Carpaccio is typically very thinly shaved slices of meats like beef or ham. I really enjoyed this fresh vegetarian version of Carpaccio as an appetizer or side dish option.
Zucchini Carpaccio really could not be simpler to make, literally 5 minutes from shaving the zucchini to table. With the abundance of fresh organic vegetables in the market while we were in Tuscany I was inspired to make a simple side dish using the gorgeous zucchini we saw by the bushel full.
Paper thin slices of zucchini drizzled with olive oil, lemon juice and seasoned with salt and pepper. You can’t get much simpler than that and the flavor will profile will amaze you. To be honest I never have really eaten zucchini raw I always sautéed it or baked it. By shaving the zucchini into thin slices with a vegetable peeler or mandolin the texture is soft a supple not hard and tough.
Utilize these last fresh batches of summer zucchini by making this Carpaccio as an appetizer or light side dish, you will not be disappointed!
Ingredients:
2 medium zucchini, ends cut off and shaved with a vegetable peeler or mandolin
1 Tablespoon fresh Lemon juice
4 teaspoons extra virgin olive oil
Sea salt and fresh black pepper to taste
1/4 cup shaved Parmesan
Directions:
Shave Zucchini with a vegetable peeler or mandolin. I personally use a mandoline like this one Mueller Austria Mandoline
Place a layer of zucchini to cover the bottom of a plate or platter.
Season with salt and pepper and drizzle with a little olive oil and lemon juice.
Right before serving, top with shaved Parmesan and serve
