Savory Herbed Potatoes with Parmesan Flakes – Foodie Friday

Savory-Herbed-New-Potatoes

This is honestly my favorite time of year with the fresh local produce starting to come in, and one thing I absolutely MUST have are the little new potatoes. Although they are delicious on their own just boiled and slopped with butter, they are even better when you make them my way; Savory and Herbed with Parmesan Flakes!

This potato recipe is so simple and the addition of the herbs and cheese really turn this into an all-star side! You could even substitute these for your boring Thanksgiving mashed potatoes…GULP! Did I seriously just suggest that (I mean mashed potatoes are my second favorite side at a holiday meal!). Yup, these are that good (and that easy) that I am sure everyone will love them! And if we are being honest here, we get too used to tradition, lets change it up a bit! I introduced our families to some new sides last year, including my Kale with Cranberries and Toasted Pecans , and everyone loved it! I can’t wait to do the same this year with these potatoes.

Herbed New Potatoes

As you guessed from the name, you need to use parmesan flakes, not the fake processed white dust you get off the shelf at your local grocery store…just trust me on this, it makes a difference! Also, the key to making this dish successful is how long you actually cook the potatoes for. Be sure to put them whole in the boiling water and cook until a fork goes through easily but doesn’t split them. You want them to have some texture still! Once you have drained them you will cut them into halves or quarters (this depends on the size potato) and gently mash a few partially through. Doing this is what helps to mix the herbs, butter and parmesan together to make a delicious side dish!

Now that you know my tips you are ready for the recipe! Enjoy <3

Savory Herbed Potatoes with Parmesan Flakes

Savory Herbed Potatoes with Parmesan Flakes

Ingredients

  • 10-12 New Potatoes (washed)
  • 1/4 c Butter
  • 1/4 c Fresh chopped (or 3 tbsp dried) Parsley
  • 1/2 tsp Granulated Garlic
  • 1 c Parmesan Flakes
  • Salt and Pepper to taste

Instructions

  1. Place potatoes (whole) into a boiling pot of water and allow to cook until a fork goes through (but not too easily).
  2. Gently cut the potatoes into quarters (or halves depending on the size, you want them to be bite sized). Place them into a medium bowl and gently mash some, not all, to give you a slightly creamy mix of potatoes.
  3. Mix butter, garlic and parsley together in a small bowl until creamy and smooth, add to potatoes and stir gently to coat. Mix in half of the Parmesan flakes and sprinkle the rest on top.
  4. Serve with your favorite main!
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Best Ever Peach Crisp Recipe

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I know what you are thinking…How on EARTH could you make a classic THE BEST?! Well let me just tell you. I had a few peaches left over after making my Delicious Peach Stuffed French Toast last week and wanted to make a simple dessert for me and hubby to enjoy after dinner. 

So, here I am all excited to make my Peach Crisp, gathering my ingredients when I realize I am OUT of a staple….my oats!! I am not even kidding, everything was mixed and ready to go and here I am with a pile of brown sugar and butter just staring at my bowl. I panicked and opened my baking cupboard to see what else I had that I could possibly use and I noticed a small bag of bulk corn flakes left from the last time I made my Peanut Butter SquaresAhhh Haaa! I was saved! But how do you use cereal for a crisp you ask? Well friends, this is what makes this Peach Crisp the BEST EVER. Just look at the crispiness below!

Peach-Crisp-Topping

Peach Crisp

Traditionally when making a crisp with oats I find that by the time my oat mixture comes to a nice golden crunchy brown my peaches (or apples if making my apple crisp) are mush. Not with this recipe! The corn flake cereal takes much less time to cook with the butter and sugars which mean you end up with lovely peaches, not mushy ones, underneath your sweet crispy top! Just trust me! Make this crisp and let me know below how much you loved this one vs your traditional one!

Sometimes running out of staple ingredients is just the kick you need to create the Best Ever of anything…so instead of freaking out and turning into a crazy flour covered woman next time, I will just open my cupboard and see what else I have to use instead and share with you another one of my “mistake-turned-great” recipes! 

Best Ever Peach Crisp Recipe

Best Ever Peach Crisp Recipe

Ingredients

  • 4 Peaches (rinsed and sliced)
  • 2 tbsp Sugar
  • 1/8 tsp Cinnamon
  • Nutmeg (just a pinch, I use fresh and pass over the rasp twice)
  • Salt (just a pinch)
  • 2 c Corn Flakes (gently crushed so they are not large flakes)
  • 1/3 c Butter (softened, or margarine)
  • 1/4 c Brown Sugar
  • 2 tbsp Flour

Instructions

  1. Mix Peaches with cinnamon, nutmeg and salt in an 8x8 baking dish.
  2. In a medium bowl mix together the corn flakes, butter, brown sugar and flour using a fork. It will begin to look like a "crumble".
  3. Once everything is mixed together, place over your peach mixture, gently press down with fork to fill any holes.
  4. Place in preheated oven (350 degrees Fahrenheit) for 15-20 minutes until the top is golden brown.
  5. Serve with vanilla bean ice cream and enjoy!
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The Best EVER Peach Crisp Recipe

“Cookie Dough” Bars (with Candy)- Foodie Friday

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Friends this is it…THE ONE dessert you need for any event, gathering or late night sweet craving you get…a super yummy Cookie Dough Bar (yes you’ve read that right)! A safe-to-eat cookie dough filled with chocolate chunks and M&M’s and topped with peanut buttery chocolate…O-M-G! Now, if you are like me, when you make regular cookies you lick the bowl, spatula and beater…I mean we ALL do it right!? With this Cookie Dough Bar you are not running the risk of that icky tummy ache you get from the raw eggs in regular batter, and are rewarded with the most incredible treat that has ever hit your mouth. Add to that a nice little shot glass of milk and you are in for a real treat! 

Cookie Dough Bites

This recipe was adapted from the version I saw on Coupon Cravings and after a couple of small adjustments I am telling you that you will keep this recipe for years to come. I brought it to my brother-in-laws 40th birthday party the other week and the entire tray was devoured! I am not kidding you guys, there were 20 squares (plus more at home for when hubby and I got a craving a day or two later) and they were gulped down like they were a piece of candy. That is how you know you have a real winner! We cut ours into about 24 bars, but you can get up to 40 if you want a smaller bite-sized piece (recommended if you are serving to little ones as they are quite a sweet and decadent treat). I have already added this to my Christmas Baking List (check out last years 13 different cookies, bars and more) and will use the lovely red and green M&M’s you can find around the holidays to make them festive. They are going to be a huge hit on my cookie trays I give away…if they make it there! 

I mean guys seriously, looooook at these beauties: 

Cookie Dough Bites 2

Okay, okay, what am I waiting for right? You guys just want me to get to the recipe! The only thing I will mention ahead of time here is that you NEED to make these in advance…they are not like a traditional cookie that is baked and ready in 30 minutes. Also, you will need to make sure you have a few good pieces of equipment to get the best turnout (and not have them stick to the pan). You will need:

  • Parchment Paper (this is always good to have on hand for any baking you do, leaving your pans clean and your cookies will never stick)
  • 8×8 Baking Pan  (you can use a glass one or your traditional baking pan as you will be lining it with the parchment paper)
  • Offset Spatula (this is a MUST HAVE to make this square, you need it for the chocolate on top to ensure it spreads nicely over the base, and quickly!)
  • Stand Mixer (another must have, for any kind of baking really, but it works wonders with this one as you need a nice creamy texture for the batter. You do not want any lumps or granulated sugar left as it doesn’t get cooked away like a traditional cookie)

“Cookie Dough” Bars (with Candy)

“Cookie Dough” Bars (with Candy)

Ingredients

    Base
  • ½ c (1 stick) butter, softened
  • ¾ c packed light brown sugar
  • 2 c all purpose flour
  • 1 tsp vanilla extract
  • 1 (14 oz.) can sweetened condensed milk
  • 1 c chocolate chips
  • 3/4 cup m&m’s
  • Icing
  • ½ cup crunchy peanut butter
  • ½ cup milk chocolate chips

Instructions

    Base
  1. Line an 8×8 inch pan with your parchment paper and set aside.
  2. In stand mixer (or lg bowl), mix together softened butter and brown sugar until fluffy for (2-3 minutes)
  3. Add in vanilla until combined. Alternate adding flour and sweetened condensed milk until well combined (will become creamy and smooth).
  4. Mix in the chocolate chips and M&M’s.
  5. Press the cookie dough into the bottom of a parchment paper lined 8×8 pan and cover. Refrigerate for at least 3 hours, overnight is fine.
  6. Flip the cookie dough out onto a cutting board or plate and carefully peel back the parchment paper. Place back in the fridge while you make the “icing”.
  7. Icing
  8. Combine the peanut butter and ½ cup chocolate chips in a microwave safe bowl. Microwave on medium-high and be sure to stir every 30 seconds until melted. Pour and spread using your offset spatula over the top of the chilled dough. Chill until topping has hardened. Cut into pieces and serve!
  9. *we cut ours into about 24 squares but you can make them more “bite-sized” and get even more out of this recipe!
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Cookie Dough Bars with M&M's

Peach Stuffed French Toast Recipe – Foodie Friday

It’s peach season here in Ontario and I can’t tell you how incredibly happy that makes me, especially when I am cooking up my Peach Stuffed French Toast…Mmm! You guys are going to go nuts for this one, with the fresh sweetness of the peaches and the crunch of the toasted walnuts…oh boy! I mean really, just looooook at these peaches!

Fresh-Peaches

I get as giddy as a school girl as the month of August approaches where I am, not only do we have some of our apple varieties starting to ripen at the orchards, but we have pears, plums, cauliflower, corn and of course PEACHES ready to go from our local farmers! There is honestly nothing better than fresh and local produce, the flavors and freshness make any dish spectacular!

Anyways, you are here for the Peach Stuffed French Toast I promised you right?! You know what I love about this recipe? I love how quick and easy it is to make! That is something I always try to promise you guys…quick, easy and FLAVORFUL meals that everyone can enjoy. And with this one you can even serve it up when you have overnight company and they will think they are eating at a cozy Bed and Breakfast! As with most of my recipes, you can also customize this one to your own tastes…add in strawberries, blueberries or even apricots if that is what you prefer. Use what is in season and plentiful, and you will always end up with a 5 star dish.

Okay, okay…here you go! (This recipe makes 4 slices, adjust accordingly!)

Peach Stuffed French Toast Recipe

Peach Stuffed French Toast Recipe

Ingredients

  • 3 Large Peaches (sliced)
  • 1 tbsp Butter
  • 3 tbsp Brown Sugar
  • 1/8 tsp Cinnamon
  • 1/8 tsp Vanilla
  • 1/2 c Chopped Walnuts (toasted)
  • 1 Loaf of Fresh White Bread (cut into 1 1/2" slices)
  • 2 large Eggs
  • 1/4 c Milk
  • Powdered Sugar (for finishing)

Instructions

  1. Begin by melting butter in a medium pan over medium heat. Add in sliced peaches with the brown sugar, cinnamon, and vanilla. Once it comes together and peaches begin to soften, add in some water (about 1/4c or less) to pick create a syrup.
  2. Remove peaches from heat after about 3-4 minutes (you do not want them to be super soft, you are only merging the flavors here)
  3. Take your slices of bread and carefully cut a "slot" in the center starting at the top (See photos) Gently pull back to create a pocket for your peaches.
  4. In a flat dish or bowl beat eggs with milk
  5. Gently stuff your bread with your cooked peaches (try to reserve some of the syrup)
  6. Dip both sides of bread in egg mix and place in pan over medium-high heat. Cook for about 2 mins each side.
  7. Remove from pan and serve topped with toasted walnuts, powdered sugar and reserved peach syrup!
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Just a few tips:

  • You can use any bread you prefer, my favorite two are Egg Bread (or Challah bread) and Fresh White Bread (from the bakery) See below for the thickness as well as the slot for stuffing the peaches
  • Fresh sliced bread on cutting boardFresh peaches stuffed into bread for french toast
  • You don’t need “ripe” peaches, in fact ones that are slightly under ripe are perfect for this dish!
  • Use a slotted spoon when stuffing your bread so you can reserve more of the syrup for on top
  • Make extra…TRUST ME! You will not have just 1 slice! This recipe is perfect for us as it is just the two of us…that is 2 pieces each!

And here you have it my friends…the perfect Sunday Brunch!

French Toast on colorful plate with a cup of coffee and cloth napkin

If you liked this you may also enjoy: 

*Please note this page may contain affiliate links, which cost you nothing, please see my Disclosures Policy for more details!

Peach-Stuffed-French-Toast

How to Plan the Perfect Picnic (with free printable checklist)

Wicker picnic basket on grass in the park

I am so excited to share this post with you guys! If there is one thing I firmly believe you MUST do every single summer, it is a picnic! They are so fun and laid back, easy to plan, and filled with delicious food and treats…is there anything I mentioned that doesn’t sound appealing to you!? Nope…didn’t think so!

One thing I love most about a picnic (besides the food and time spent outdoors) is that you can go solo, with your special someone or even in a large group! They can be as intimate or as big as you want them to be, and will create endless memories that you can look back on year after year. I can still tell you about some of the picnics I had growing up, and the first picnic my now hubby and I had…oh was that a good one! We were in a gorgeous park in the town where he grew up, we ordered Thai food from our favourite place and sprawled out on the grass under a tree (that must have been 100 years old). We spent the entire afternoon laughing and sharing stories while indulging in all that nature had to offer us. It is probably at the top of my list for dates with my favourite man…oh the good ol’ days!

I am going to share some tips and tricks for a perfect picnic, and give you great food ideas for anyone’s picky tastes! Don’t know where to go for your picnic? No problem, I even give you ideas for that! I made a fun printable checklist (you can get here) that tells you what to pack,  and what to make and even what to do to keep everyone having fun.  So you wanna plan a picnic? Let’s do it!

How to Plan the Perfect Picnic – Click for menu ideas and more!

Summer Salsa Recipe- Foodie Friday

Ok ya’ll, this is the BEST  salsa recipe and it is so unbelievably simple to make it will blow your mind! I know what you are thinking…”How can you make a basic salsa recipe better”…well let me tell you!

My hubby got himself a smoker last year and has been obsessed with finding new ways to make old favorites, and after talking with my cousin (who is also a very big smoker fan…hey Trev!) he decided he was going to try smoking some of the ingredients for our salsa. We were having our family over this past weekend for a summer BBQ, as we recently got a pool, and want to take advantage of every nice weather day we have (haha) we live in Canada after all…we only get a few months of nice weather! If you don’t have a smoker, don’t worry! There is a way around this, with the same results.

smoked-tomatoes.jpg

Look at the blistering on that tomato…mmm!

I can’t tell you the amount of compliments this salsa recipe received, honestly I have to say I was a little shocked (you always expect someone to not like what you’ve made…well at least I do). I made a huge bowl (see below) and there wasn’t a single scoop left at the end of the party. Everyone commented on how incredible the light smoke flavor was, and the freshness of the ingredients really speak for themselves. You only need a few ingredients, most of which you probably already have on hand, and you are on your way to the most epic salsa that has ever hit your lips…I promise!

salsa-ingredients

Okay, enough with the teasing shots of fresh ingredients, lets get this recipe started!

Summer Salsa Recipe

Summer Salsa Recipe

Ingredients

  • 3-4 Tomatoes (I used hot house, but you can use any juicy variety)
  • 1/2 Vidalia Onion
  • 1 Bunch of Cilantro
  • 2 tbsp Lime Juice
  • Salt, to taste (brings out the flavors of your ingredients)

Instructions

  1. Wash tomatoes and cliantro thoroughly
  2. Preheat your smoker (or BBQ, see how to do it this way on the blog!)
  3. Place whole tomatoes and onion on the grill, leave to smoke for 30 mins
  4. Allow tomatoes and onion to cool before chopping
  5. Finely chop cilantro (about 1/2 of the bunch)
  6. Mix cilantro, tomatoes, onion and lime juice in a medium bowl. Add salt to taste.
  7. Let sit in fridge for 1 hour before serving
  8. Serve with tortilla chips
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So, remember how I said you didn’t need a smoker to make this salsa? Well, here is what you can do instead.

  • You will need:
    • A small foil pan covered in foil and poked with holes (the ones from the dollar store work great) or smoker box made for your BBQ
    • Wood chips, you can get these at any  (which you need for the smoker if you do it that way as well, but this isn’t a post on operating a smoker!) and there are a TON of flavors available!
  • You place the the smoker box directly over an unlit burner (which requires you to lift the grill grate, then place the grate on top. Turn the BBQ on medium-low so it cooks at about 250 degrees Fahrenheit.
  • And “smoke” away! It only takes about 20-30 minutes for the tomatoes to begin to blister and the onions to soften. This is when you want to take them off and let them cool.

Do you know what would go perfectly with this salsa recipe?? A drink from my Top 10 Summer Drinks post I did the other month! I think the Jalapeno Infused Bourbon would actually be perfect right about now…hmm!

I hope you give this recipe a try, it will become your new go to recipe for gatherings guaranteed!

 

*Please note, this page may contain affiliate links (which cost you nothing), please see my disclosures page for more information!*

Spinach and Pancetta Thin Crust Pizza- Foodie Friday!

This post may contain affiliate links, which cost nothing and allow you to see the products I use in my own kitchen! See my Disclosure Policy for full details. 

After seeing the response ya’ll had to my Homemade Pizza Dough recipe I thought that I would show you another great idea for topping it off! There are so many great ways to customize a pizza to your tastes and likes, and for my family, this is one of our favorites! I mean really who DOESN’T love pancetta incorporated into their dinner?? And to top it all off, we added in some spinach and yummy mozzarella cheese too…I know, I know, you are drooling and ready to get going right?

Before I get into the recipe though, there are few things that you need to know when making a pizza at home. First of all, be creative, every single time! Make it your own and have fun! It is really a great meal to get the kiddos involved in too, they will love rolling out the dough and topping it with their own veggies, meat and cheeses. Set out bowls with predetermined toppings and have them lined up on the table so they can dig in and create. Let them have fun and encourage them to build a healthy meal at the same time!

You are also going to need some key tools and ingredients in your kitchen at all times if you plan on making pizza!

My 3 essentials are:

  1. A good Pizza Stone, you must have this for making pizzas…it really does make the difference between a good pizza and a GREAT pizza! The key to your stone is to always leave it in your oven as this will help to season it(we keep ours foiled when not in use so it doesn’t get stained from other dishes we cook during the week). When you are ready to make your pizza you just uncover it and turn the oven on to preheat with it inside, this way it is hot and ready to cook as soon as your dough hits it!
  2. Pizza Peel, yep this is another mandatory for making your pizza. And I know you are thinking, “But aren’t those things like 4 feet long?! Where will I fit it?!” well let me tell you that no they are not all that big! We have the perfect size wooden pizza peel that fits into the same cupboard as our cutting boards!
  3. Corn Meal . I cannot stress to you enough how MANDATORY this ingredient is for making your pizza! If you love the crunchy texture that your delivery pizzas have, this is your secret ingredient…and trust me it makes a major difference! When stretching out your dough you combine corn meal with a little bit of flour and work right on top. You also sprinkle a light amount on your pizza stone right before plopping your pizza on! I promise you, this is the one step you do not want to skip!

Okay, one more thing before the recipe! For this pizza I used a pesto base, I found it really went with the flavour combination I was working with. Now, if your family prefers red sauce, by all means use that instead! For my pesto I used Epicures Lemon Basil Aioli seasoning mix (sells for about $7 and lasts forever!) we actually use it on fish, chicken and veggies when getting them ready for the grill too! All I did was take 2 tbsp of the mix and whisk it with 1/4c olive oil and 1tsp lemon juice, I then used a silicone brush to spread it on the base of my dough before adding my toppings.

Spinach and Pancetta Thin Crust Pesto Pizza

Spinach and Pancetta Thin Crust Pesto Pizza

Ingredients

  • Homemade Pizza Dough (see recipe on oliveblogger.com
  • 1c Baby Spinach
  • 5-6 Slices of Pancetta (cooked and crumbled)
  • 1 1/2c Shredded Mozzarella Cheese
  • Pesto (see how I made mine on the site!)

Instructions

  1. Prepare pizza dough as instructed (or use store bought if preferred)
  2. Preheat oven to 450 degrees Fahrenheit
  3. Stretch out dough on surface with cornmeal and flour
  4. Place dough on pizza peel and assemble with your toppings
  5. Start with your pesto, gently spreading from the center of your dough out
  6. Evenly lay out your spinach and crumbled pancetta
  7. Top with mozzarella and slide onto cornmeal dusted pizza stone
  8. Cook for about 10 minutes until crust is golden and spinach is wilted
  9. Serve with a side salad and enjoy
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Pizza-before

Here is that yummy pizza ready to go in the oven, assembled on the pizza peel.

Spinach-Pancetta-Pizza

Doesn’t this look incredible!? You can see the crunchy thin crust, combined with the melting cheese and wilted spinach…get eating!

And that friends is your newest recipe to add to your pizza collection! Be sure to check out my Kale Pizza for more inspiration!

Marinated Pork Chops

Hey ya’ll! Did you have a nice weekend?! I hope you took my advice and went strawberry picking so you could enjoy the recipes I posted in my Strawberry Round-Up! They won’t be “in season” here for much longer so we try to take advantage of the freshness while we can, freezing any extras for cravings down the road! Unfortunately for me I got a chest cold on Saturday and it is still sticking with me…ugh!! I have been drinking green tea and honey-lemon since it started…really hoping I shake it in the next couple days, it is never fun to be sick in the Summer!

Anyway, today I wanted to share with you a super easy marinade you can make for your BBQ meats (or even vegetables if you like em dressed up). I used it on some lovely pork loin chops we picked up from the local butcher, and will use it on some chicken this week! It was so easy to put together and not only added delicious flavours to the meat, but kept it super moist too. The hardest part is letting it sit and soak up the goodness before cooking it, I marinated mine for about 3 hours, but you can set it up the night before too.

This is just a sneak peak at my next round-up, which is totally focused on BBQ season with everything from rubs and spices, to marinades and sauces…you guys are going to LOVE IT!

Marinated Pork Chops ~ Food-spiration Tuesday!

Marinated Pork Chops ~ Food-spiration Tuesday!

Ingredients

  • 4 tbsp Honey
  • 1/2 tsp Ginger (ground)
  • 1/2 tsp Cinnamon
  • 1/4 tsp Cayenne Pepper (more if you don't mind the heat!)
  • 3-4 chopped Garlic Cloves or 1 tbsp garlic powder
  • 2 tbsp Ketchup
  • 2 tbsp Soy Sauce
  • 1 tsp lime juice
  • 2 tbsp Brown Sugar
  • 3 tbsp Worcestershire Sauce
  • Salt and Pepper (a pinch)

Instructions

  1. Mix all ingredients together in a bowl
  2. Pour 3/4 of the mixture into a ziploc bag (or tight sealed container), add meat and seal.
  3. Leave remainder of sauce in bowl and put in fridge to use later
  4. Place sealed bag in fridge and flip meat occasionally to coat
  5. Remove chops (I waited a few hours) and grill over medium heat, use reserved marinade to baste meat while it cooks
  6. TIP* put meat on the grill and do not move or squish it until ready to flip, and only once, to get nice grill marks!
  7. Serve with a fresh salad and baked potatoes and ENJOY
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Strawberries- Farm to Table

Strawberry-RoundUp

It’s STRAWBERRY season! We live in quite a rural area, with many farms around us, and everywhere we drive the signs are up for “Pick Your Own Strawberries”  and I can’t tell you how excited that makes me! There is nothing better in this world than harvesting super fresh produce and bringing it home to make some tasty treats. A local blogger recently put up a fabulous post about picking your own strawberries, giving you a perfect starting point : Adventures in Picking Strawberries.

Now that you know the HOW, let’s take a look at all the goodies you can make with them! Prepare yourselves friends…you are going to want to make them all at once…my suggestion? Pick enough at the farm to do just that 🙂 (why would I try to tell you not to, that’s just silly!!). Remember, you can freeze strawberries to use later too…so what’s the harm in 6 baskets at once!?

Click for the Strawberry Round-Up and enjoy!

 

 

Foodie Friday- Pizza Time

This week I thought I would share our recipe for the ultimate pizza dough (sorry it is a little late, it IS a looooong weekend after all)! We are constantly making pizzas as a quick weeknight meal…not only in the oven but also on the BBQ, it is a GREAT meal idea for any night of the week! The greatest thing about this recipe is that it makes enough for 3 pizzas, meaning you can freeze the dough and have it on hand for whenever you need it!! And with the versatility of pizza toppings, you are sure to make everyone at your dinner table HAPPY! (check  my Kale Pizza here).

A quick note on the dough, we separate ours into 3 balls as we prefer thin crust pizza, if you like yours a little thicker I would suggest separating into 2 sections instead!

Classic Pizza Dough

Classic Pizza Dough

Ingredients

  • 4 c all purpose flour
  • 1 pkg active dry yeast
  • 1 1/2 c warm water (not boiling as it will ruin the yeast)
  • 1 1/2 tsp salt
  • olive oil (to coat your bowls for when dough is rising)

Instructions

  1. Put the water in a small bowl. Add the yeast and stir until dissolved.
  2. In stand mixer, mix the flour and salt together. Add the yeast mixture and stir (with dough hook) until a soft dough forms.
  3. If the dough is too dry, add a little extra water, 1 tablespoon at a time. If the dough is too sticky, add extra flour, 1 tablespoon at a time.
  4. Knead the dough (on medium-low speed) until it becomes smooth and elastic, about 5-7 minutes.
  5. Drizzle the inside of a clean bowl with olive oil. Put the dough in the bowl and cover loosely with a damp kitchen towel. Set the bowl in a warm, draft-free place, until the dough has doubled in size, about 2 hours.
  6. Using a fist, deflate the dough in the center and cut it into 3 equal-sized pieces. Form the dough pieces into 3 balls and put into 3 oiled bowls. Cover each bowl loosely with a damp kitchen towel and let rest for 1 hour.
  7. Remove the dough and wrap in plastic. This is where we freeze it, slightly flatten the dough so it is a small circle and place in a freezer sealed bag. When ready to make pizza simply remove the dough in the morning and leave in the bag on the counter at room temp!
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*Recipe originally adapted from foodnetwork.com*