Saturday, July 9, 2022

Summer Fruit Salad / #OurFamilyTable

I love summer, but I can easily get overheated when the high temperatures hit! Once this happens, the last thing I want to do is prepare a meal, and I lose my enthusiasm for grilling.

When the hottest part of summer comes around, salads are on the menu quite a bit. I often grill chicken or steak for salads early in the morning to avoid the afternoon heat, and use it later in the day, for lunch or dinner.

But today I decided on a Summer Fruit Salad! I included a few things you won't find in the traditional fruit salad, but I know you will love them.

All the ingredients I used are easy to find, easy to work with, and they taste delicious!


Summer Fruit Salad

(printable recipe at end of page)


1/2 cup Heavy Duty Whipping Cream

1 tablespoon Granulated Sugar

1/2 teaspoons Vanilla Flavoring

Blueberries

Cantaloupe

Mango

Apple

Orange

Bananas

Strawberries

Peach

Light Vanilla Yoplait Yogurt

Sweet Hawaiian Mini Flour Tortillas


Choose any fruit you want to use. More colorful fruit will make the plate prettier and more appetizing.

Pour the heavy whipping cream into a medium sized bowl. Add the sugar and vanilla.
 
Mix together on medium until the cream thickens and becomes whipped cream.


Wash all of the fruit before cutting it. When cutting the fruit, the important thing to remember is to make it easy to eat. One way to do that is to cut it in small bite sized pieces. You can see that the strawberries and the blueberries were not cut, but you could cut the stems off the strawberries if you wanted to.

One of the small bowls contains the whipped cream and the other one has light vanilla yogurt in it. I also included a few mini tortillas, which are the perfect addition to this plate! They can be filled with your favorite fruit and topped with a bit of whipped cream or fill them with a little bit of each fruit and add a spoonful of yogurt for a fun and tasty treat! They are a favorite for kids!

There you have it! Simple, tasty and good for you! 

Thank you for joining me today! Here is a list of more "Beat the Heat" recipes to enjoy! Don't they sound amazing?!!


Beat the Heat Recipes


We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you're at it, join our Pinterest board, too!



Here is your printable recipe!:





Sunday, July 3, 2022

Pork BBQ Crostini/#FromOurDinnerTable

If you are anything like me, then you are always looking for tasty and unique appetizer recipes to create. I love making them simple and loaded with flavor.

These Pork BBQ Crostini pieces hit both of the goals. They are both simple and very tasty! They make the perfect addition to a backyard bbq, a holiday party, or a get together with friends.

All of the ingredients are easily available at your local grocery store.



Pork BBQ Crostini

(recipe makes 12-15  crostini)

(printable recipe at the end of this post)


1 Pork Loin

sprinkle of Garlic Powder

sprinkle of Black Pepper

1 medium White Onion, sliced thin

1/2 cup BBQ Sauce

2-3 squirts of Mustard

1 loaf of Crostini

Southwestern Shredded Cheese

Sour Cream (1 tablespoon each crostini)

Salsa




The pork loin I bought was sealed in air proof packaging, so I opened it and rinsed the pork loin under cold running water. Pat it dry, then sprinkle the pork with black pepper and garlic powder. I love using both of these spices on pork.  They lend an incredibly wonderful flavor. Place on a preheated grill at 350 degrees.



As the pork begins to get grill marks on it, turn the pork, side to side, so it will end up completely cooked. It should be cooked to between 150 degrees and 160 degrees, which is medium rare, to be safe to eat. 


When you check the temperature, check it in the thickest area of the meat, which is almost always the center of the pork. If it is not to temperature, simply continue to grill until it reaches the temperature destination.


I used a white onion, simply because I like them. A red or yellow onion will also work perfectly. Slice the onion into thin slices. The amount of onion to use depends on how much you like onion. Sauté the onions in butter on the stove. 


Mix together the BBQ sauce and the mustard.


Slice the crostini into thin slices, about 1/4" to 1/2" thick. Toast the crostini. The crostini can be made without being toasted but toasting delivers a wonderful flavor.


Start building the crostini. Spread the mustard mix on the top of the bread. Add the cheese, pork, and then the onions. You can place them in an oven if desired. You can also place the crostini under a broiler. Just be careful, as it will only take a minute. The crostini will taste fantastic either way!  


Serve the crostini and enjoy! Thank you for stopping by today! I hope you enjoyed this recipe!


Please continue down the page to find a printable copy of this recipe, and to find the list of bloggers who joined me in this fun challenge!



Crostini Recipes


Chicken Liver Pâté Crostini from Karen's Kitchen Stories


We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you're at it, join our Pinterest board, too!


Here is your printable copy of Pork BBQ Crostini:


Friday, June 24, 2022

Fresh Cherry Clafouti/#Dairy Month

 If you have not had the pleasure of enjoying fresh cherries on a summer day, you must try this dessert! If you have had the pleasure, you know how amazing fresh cherries are! Cherries are a "good for you" summer treat and during the peak season, I love to cook and bake with them as often as I can. They are also incredible tasting right from the bag, but don't forget to remove the pit!


What is needed for Fresh Cherry Clafouti?

You are going to need a cherry pitter. This is what they look like. Picture is below this paragraph. I bought this one about 2 years ago, and I use it quite often. To use it, simply wash the cherries with clear water and pat dry. Pull the stem off of each one. Place the cherry directly on the round silver base directly below the long silver stem looking piece.  Place the cherry so that the stem piece will drive directly into the top of the cherry, when you push the handle down. When that happens, the pit will be pushed out of the bottom of the cherry. Throw the pits away and keep the cherries together in a container and refrigerate them once the pits have been removed.

There are other ways to remove pits, but most of them are messy, and I have seen a couple that look dangerous!

Once the cherries are pitted, refrigerate them to keep them cold, especially if you are in a hot climate.


Fresh Cherry Clafouti Ingredients

(Makes 4, 8-ounce cups) 

1 1/2 cups fresh Cherries, pitted, then sliced

2 large Eggs

1/2 cup +1/8 cup Milk

1/4 cup plus 2 tablespoons Sugar

1/4 cup All Purpose Flour

1 teaspoon Vanilla Extract

1/4 teaspoon Almond Extract



Today I made a Fresh Cherry Clafouti in individual servings. They are easy to serve, and it helps determine if you have made enough! Everyone gets one dish!

You are going to love the fresh flavors from the cherries mixed with the pudding like flavor. Comfort food!

Pit each cherry that you will be using. You do not want to miss any pits when making this dessert! Make sure to grease the sides and bottom of the bowls with butter.


Cut the cherries in half. Distribute the cherries evenly between the bowls or ramekins. If you are making this in one large dish, no distribution is needed. Just pour the cherries in the pan!

Using a medium bowl, mix together the eggs, milk, sugar, flour, vanilla extract and almond extract. 

Pour the mix into each bowl, distributing it equally. Place in 350-degree oven for 20-25 minutes. When checking for the degree of doneness, stick a toothpick in the cups to double check. If more time is needed for cooking, check in small intervals until done. 

Drop a dollop of whipped cream on the top of the Cherry Clafouti. Top the whipped cream with a cherry! A Fresh Cherry Clafouti is a treat! Enjoy! Find a printable recipe a little further down the page.

Here is a list of what everyone else in the blogging group made today! Check out these awesome recipes and Thank you for stopping by today. You made my day!

 

Friday #DairyMonth Recipes

  • 3 Ingredient Strawberry Cream Cheese Fruit Dip by Blogghetti
  • Tropical Milkshake by A Day in the Life on the Farm
  • Cheesy Potato Casserole by Hostess At Heart
  • Cheddar Cheese Crisps by Cheese Curd In Paradise
  • Chive, Onion and Bacon Crescent Rolls by A Little Fish in the Kitchen
  • Easy Cheesy Corn Dip by The Spiffy Cookie
  • Fresh Cherry Clafouti by The Freshman Cook
  • Fried Cauliflower Feta Balls by Magical Ingredients
  • Fried Ice Cream Dessert Bars by Jolene's Recipe Journal
  • Easy Alfredo Sauce by A Kitchen Hoor's Adventures
  • Marinated Boccancini Salad by Palatable Pastime
  • Smoked Fish Dip by Art of Natural Living
  • Texas Roadhouse Cinnamon Honey Butter by Jen Around the World
  • Three Cheese Garlic Grilled Cheese by Hezzi-D's Books and Cooks
  • Vegetable and Cheddar Tarts by Karen's Kitchen Stories



  • Here is a printable recipe:











































































    Sunday, June 19, 2022

    Summer Fruit Tortillas/#DairyMonth

    Tortillas are the best! When I am preparing food that normally goes on bread or a biscuit, I try to see if the recipe will work using a tortilla. These Summer Fruit Tortillas are fresh and taste amazing! 

     Just for fun, I stuffed the tortillas with strawberries, bananas, and blueberries. 

    Add whipping cream, vanilla and sugar to a bowl. Beat the cream with a mixer until it thickens. Refrigerate until ready to use. 


    • Chop the strawberries into small bite sized pieces. 
    • Chop the bananas into small slices and then each slice into four pieces. 
    • Save a few pieces of strawberries, bananas and blueberries to garnish the tortilla when done.
    Place the strawberries, blueberries and chopped bananas into a bowl. Refrigerate.

    Spread the whipped cream onto the tortilla.

    Add 2-3 spoonful of the mix of chopped fruit to the top of the whipped cream.

    • Chop 1/2 cup of chocolate into small pieces.
    • Melt on the stove or in the microwave.
    •  As it melts add 1-2 teaspoons of warm milk to the chocolate and mix until creamy.

    Roll the tortillas into tight burritos.

    Garnish the top of the burritos with the fruit.

    Drizzle the chocolate onto the plated fruit tortilla and enjoy!


    This week I joined with a group of bloggers to present a blog post that highlights dairy.  I hope you enjoyed the recipe. Find a printable copy at the end of this page! 

    Check out the list below of blogger friends who participated. The recipes all look amazing! 

    Monday #DairyMonth Recipes

  • Asiago Cheese Bagels by Karen's Kitchen Stories
  • Berry Cream Pops by Jolene's Recipe Journal
  • Broccoli Cheese Casserole by Art of Natural Living
  • Gochujang Paneer Bowl by Magical Ingredients
  • Lemon-Blueberry Cheesecake Shake by A Little Fish in the Kitchen
  • Macaroni Salad Caprese by Palatable Pastime
  • Milk Cookies by A Day in the Life on the Farm
  • No Churn Blueberry Ice Cream by Hezzi-D's Books and Cooks
  • One Pot Garlic Parmesan Chicken Pasta by Hostess At Heart
  • Pimento Cheese Mac and Cheese by A Kitchen Hoor's Adventures
  • Reese Peanut Butter Cup Ice Cream by Blogghetti
  • Slow Cooker Cream Cheese Chili Chicken by Cheese Curd In Paradise
  • S’mores Ice Cream by Jen Around the World
  • Summer Fruit Tortillas by The Freshman Cook
  • Vanilla Bean-Nutmeg Milkshake with Blackberry Swirl by The Spiffy Cookie