Tag Archives: foodie friday

Foodie Friday | National Strawberry Month

Happy National Strawberry Month!

May is ALMOST over and I just realized that it’s National Strawberry Month! Without even knowing that, we’ve been consuming strawberries at a probably alarming rate…all month. We actually went strawberry pickin’ at a local farm at the beginning of May.

 

That day we picked 2lbs. of strawberries for $4…and they were divine! Red all the way through, none of that  crispy white center crap you get in the grocery stores. Speaking of grocery stores, we did get strawberries from Harris Teeter last week (buy 1, get 1 free!) and they were actually REALLY good…red and juicy…who knew?!

So for today’s Foodie Friday, I wanted to feature some fun strawberry recipes and leave you with one that I am going to try this weekend (perfect for the wilting on-the-way-out berries):

FRUIT PIZZA

This was actually a go-to recipe for me in high school! Anytime our classes would have parties, I would bring this delicious dessert pizza. Don’t let the name gross you out, it really is yummy:

This recipe is SIMPLE!! Sugar Cookie dough, rolled out and cooked according to the package (10-12min). Mix together 1 8oz. package of cream cheese and 8oz. of whipped cream (I try to make homemade whipped cream instead of the cool whip stuff). Let cookie cool and then spread topping evenly on top. Arrange fruit of choice…kiwis, strawberries and blueberries are my favorite and VOILA!

Strawberry Avocado Salsa
from Cooking Light

Photo: Randy Mayor; Styling: Cindy Barr

 

Strawberry, Pistachio & Goat Cheese Pizza
from Cooking Light {this is another one I am trying THIS week!}

 

Photo: Randy Mayor; Styling: Cindy Barr

and lastly, for those wilted berries in your refrigerator…this recipe comes from Heidi Swanson of 101 Cookbooks. Remember back when I gave away a copy of her beautiful Super Natural Living Every Day cookbook? Well today’s super special recipe feature comes from that book. I can’t tell you the number of hours I’ve already spent oogling the food photography and delicious in that book…and I think it might be my summer challenge book (still deciding). So enjoy:

Roasted Strawberries

Photo credit: Heidi Swanson © 2011 via design*Sponge

Ingredients
8 ounces / 225 g small to medium strawberries, hulled
2 tablespoons maple syrup
1 tablespoon extra-virgin olive oil
1/4 teaspoon fine-grain sea salt
1 tablespoon port wine
A few drops balsamic vinegar

Directions
Preheat the oven to 350F / 180C with a rack in the middle of the oven.

It is important to use a rimmed baking sheet or large baking dish for this recipe—you don’t want the juices running off the sheet onto the floor of your oven. If you are using a baking sheet, line it with parchment paper.

Cut each strawberry in half. If your strawberries are on the large side, cut them into quarters or sixths. Add the berries to a mixing bowl. In a separate small bowl, whisk together the maple syrup, olive oil, and salt. Pour this over the strawberries and very gently toss to coat the berries. Arrange the strawberries in a single layer on the prepared baking sheet.

Roast for about 40 minutes, just long enough for the berry juices to thicken, but not long enough for the juices to burn. Watch the edges of the pan in particular.

While still warm, scrape the berries and juices from the pan into a small bowl. Stir in the port and balsamic vinegar. Use immediately or let cool and store in the refrigerator for up to a week.

makes about 1/2 cup / 5 oz / 140 g

Super Natural Every Day: Well-Loved Recipes from My Natural Foods Kitchen by Heidi Swanson, copyright © 2011. Published by Ten Speed Press, a division of Random House, Inc. via design*sponge.

 

Backlog…Foodie Friday, Mother’s Day & More!

It is officially the end of what I’ve dubbed “The MOST Busiest of my Entire Year and It’s Only MAY” week! I have two major events at school, Girls on the Run Awards and my GOTR team’s season culminating party AND the 5k race this morning. To top it all off, it is Mother’s Day weekend! What a sweet way to end this crazy week. Jay and I will head down to the wonderful town of Blythewood, SC to visit and celebrate my mother and grandmothers.

I apologize for missing yesterday’s Foodie Friday and for being a little MIA this week, I’ll do better next week…hopefully:) Today I wanted to dedicate this post to my mother. My mom and dad have the sweetest marriage. They just happen to be two of my most favorite people in the world and they are HILARIOUS. I wish you all could meet them because they will make you smile and most likely have you rolling with the greatest “pee-your-pants” laughter you’ve ever experienced.

My mom is the most beautiful woman I know. She is firm and sensitive, funny and sweet…she is loving and fiercely loyal. She had me at a young age and was and is one of the MOST servant-hearted women I’ve ever met. She ALWAYS put others before herself. She is hilarious when it comes to shopping. She’s getting better, but she is one of those…”well it’s on sale, so I must buy 5 of them” kind of shoppers. She is secretly creative and has so many skills…of which gardening is NOT one:) She is a wonderful cook and loves to play games, watch (or fall asleep during) movies, loves to dance (my mom LOVES some hip hop) and is seriously the most generous person I know. I love her for all her good, all her bad and for every freckle on her face. I take a huge, huge amount of pride when family and friends tell me how much I am like her, because if I had my choice of mentors and influences, she would be my pick.

I can only hope that some day soon I can be a mother so that my mom can be the AMAZING grandmother I know she will and wants to be. She is super special and today, tomorrow and everyday I am thankful that she is mine.

My mother…Myra Branham Boulware

 

told you she's got mad skills

 

thank God for freckles

my family...this is what we do

 

she dyed my hair pink...looks pretty proud about it too...

I can’t leave you hanging with NO Foodie Friday recipe…so I’ll leave you with a quick, simple recipe that my MOM made me all through high school:

Myra’s Breakfast Burrito

2 Eggs
1 Tortilla (I used whole wheat tortillas)
Shredded Cheddar Cheese
Salt & Pepper
Bacon (cooked and crumbled)
Mayonnaise (DUKE’s…DUH!)

1. Scramble the eggs in a skillet over med-high heat.
2. When cooked through, sprinkle cheese and bacon on top.
3. Heat tortilla (covered) in microwave for 10-15 seconds to soften it up.
4. Spread mayo down the middle of tortilla (about a tablespoon worth)
4. Place egg mixture on mayo and roll tortilla like a burrito

Delicious! So if you hate mayo, you can use your favorite salsa…and if you’re feeling really sassy, throw some onions and green peppers into the egg mixture with the cheese and bacon. That’s the way we do in the COUNTRY…:)

Have a great mother’s day weekend!!

 

Foodie Friday | For the Royals

For all the pomp and circumstance leading up to today’s Royal Wedding of Prince William & Kate Middleton and all the love/hate people feel for the occasion, this morning’s wedding was beautiful. Kate, channeling the beautiful Grace Kelly, looked absolutely gorgeous in her Sarah Burton (of Alexander McQueen) wedding dress.

 

Peter Macdiarmid / Getty Images

I haven’t obsessed about this wedding or the details or the flare of it all leading up to this point, and I’m not obsessed now, but she was stunning and the sweetness of their nuptials and of Prince William (now to be known as the Duke of Cambridge) made me love every second of this day.

Of all the royal brides, Kate’s dress is definitely one of my all-time favorites. Grace Kelly and Princess Di are also on the list. Here’s a little comparison:

Prince Rainier of Monaco & Grace Kelly

 

Prince William & Kate Middleton

 

Prince Charles & Princess Diana

 

The wedding was beautiful and I hope for true love & happiness for the new Duke & Duchess of Cambridge. So enough about that…almost…

For today’s Foodie Friday, I thought I would feature Kate’s favorite dessert:

Sticky Toffee Pudding

 

Joseph De Leo via People.com

(Serves 6-8)

Ingredients

8 oz. pitted dates, chopped
1¼ cups boiling water
½ cup softened buttered (3½ tbsp. for batter, use the rest to butter the pan
1 cup dark brown sugar
2 eggs
2 tbsp. black treacle or dark molasses
1 tbsp. Lyle’s Golden Syrup
1 tsp. vanilla
2 cups self-rising cake flour
1 tbsp. baking soda

For Toffee Sauce

½ cup superfine sugar
7 tbsp. butter
6 oz. English double cream

Directions

1. In a bowl, cover dates with boiling water. Set aside.
2. Preheat oven to 375. Place a roasting pan filled with about 1 inch of water into the oven.
3. Butter a 9″x9″ pan. Dust with flour. In a bowl, with an electric mixer, beat 3½ tbsp. butter with sugar until combined. Beat in eggs, one at a time, then add treacle, Golden Syrup and vanilla. Mix until just combined. On low speed, add the flour.
4. In a food processor, puree the dates. Stir in the baking soda and stir the mixture into the batter. Pour into the prepared pan. Place in roasting pan and bake about 35 minutes until top is just firm. Remove from oven and cool slightly.
5. Meanwhile, make the sauce. In a saucepan over medium heat, melt sugar and butter until mixture turns a deep amber color. Watch closely so it does not burn. Slowly mix in the double cream. Be careful: It will bubble up at first. Once all the cream is added, cook mixture until it is thick enough to coat a spoon. Cut cake into squares and serve with sauce and vanilla ice cream.

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and even though it seems like the baby train has come to town again with all these newly preggos running around, I wanted to feature a favorite Royal drink for those of us without a train ticket:

Blackwood Gin Spring

 

olive magazine

Ingredients

12 fresh green grapes , plus extra to serve
50ml Blackwood’s 2007 vintage gin
a couple sprigs dill
20ml freshly squeezed lemon juice
5ml violette liqueur (available from drinkon.com)
a dash egg white

Directions

Muddle the green grapes in a shaker. Add the gin, a couple of sprigs of dill, the lemon juice, violette and a dash of egg white. Shake for 10 seconds then fill the shaker with ice and shake again.
Strain into a coupette or martini glass and serve with three green grapes threaded on to a cocktail stick.

Sounds like a perfect way to start the weekend?!