Passion Tea Lemonade :: {Starbucks Style}

Passion Tea Lemonade 

{Starbucks Style}

simple, delicious, & refreshing 

perfect for sipping on the porch or veranda 

on a hot summer day...

Recipe::

 *Tazo Passion Tea

fill pitcher 1/4 up with hot water, add tea bag and let it soak in hot water for 1 min.

(there are two ways to purchase this:: you can get the kind that is for a pitcher of tea, 

or you can get the kind that are normal tea bags for mugs. 

If you get the normal tea bags, add 3-4 tea bags to the hot water.) 

*Add lemonade 

( I typically use the Simply Lemonade, but you could use fresh if you'd like)

*add slices of lemons if you'd like

Oh! and don't forget the 

stripey straws, entertaining supplies, 

& white ceramic Pineapple are all 

 from 

Modern Palm Boutique!

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Holiday Wedge Salad

Holiday Wedge Salad

1 head iceberg lettuce, cold & cored

4 strips bacon, cooked, cooled & crumbled

4 medium size tomatoes, diced 

Scallions, chopped

avocado, optional 

pomegranates 

blue cheese crumbles 

blue cheese or ranch dressing

Remove any limp outer leaves of the lettuce head and then cut in half, then cut each half into quartered wedges. Place each wedge on a plate, drizzle with the blue cheese or ranch dressing, top with crumbles of bacon, pomegranates, scallions, avocados  and blue cheese crumbles. Give one more sprinkle of freshly ground black pepper and serve.  
Simple, quick, festive & yummy!

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Quinoa Granola

QUINOA GRANOLA 

3 Cupa Quinoa 

1/2 Cup Olive Oil (sometimes I change this to 1/4 cup olive oil & 1/4 cup coconut oil)

1/4 Cup Maple Syrup 

1/4 Cup Honey

2 Tbsp. Flax Seeds

2 Tbsp. Chia Seeds

Salt

Make Quinoa according to package instructions. Mix ingredients and spread on parchment paper on a baking sheet. Sprinkle with Sea Salt. Roast at 400 degrees for 30 min. 

I stop 1/2 through the cooking time to stir the granola. When granola has cooled I add almond milk and a few toppings. I like dried blueberries, cranberries, and almonds. Or fresh fruit like mangos or peaches. 

I seriously love this granola and could eat it every day, but if you're not used to quinoa it might take a bit to get used to... just a warning. Also pictured is a berry protein "green" smoothie.

Smoothie includes water, coconut water, kale, spinach, bananas, blueberries, raspberries, chia seeds, flax seed, and raw protein powder.

Coconut & Mango Chia Pudding

Ingredients::
1/2 cup chia seeds
2 cups coconut milk, light
1 cup almond milk, almond
2 cups fresh mango, chopped
1 tsp. vanilla
1 Tablespoon sweetener, Truvia, Sugar, Stevia or Xylitol
(whatever sweetener you prefer & add to desired taste)

1 tsp. vanilla
Directions::
1. combine all the ingredients in a bowl. Refrigerate for at least 2 hours before serving.

Warning:: this is an extremely yummy treat.

Why should you should eat chia seeds? 

Because just 2 tablespoons of chia seeds has: 

*Five times the amount of calcium in milk

*Three times the amount of antioxidants in blueberries 

*Three times the amount of iron in spinach

*Three times the amount of fiber in oatmeal 

*Two times the amount of protein of any other bean, seed or grain 

*Two times the amount of potassium in a banana

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RECIPE: The Ultimate 7 Layer Dip

Just in time for the Super Bowl! This is my favorite layer bean dip and is an essential part of the Super Bowel celebration! I'm craving it already! Enjoy & have fun cheering for your team.

The Ultimate 7 Layer Bean Dip 

Layer ingredients in 11x7 pan or one of your favorite dishes.

1st layer:
1 can refried beans

2nd layer:
2 large avacados mashed
1/2 tsp. salt
1 tsp. lemon juice
mix together and spread over beans

3rd layer:
1 cup sour cream
1 cup mayonnaise
1 pkg taco seasoning
mix together and spread over avacados

Rest of Layers:
Chopped tomatoes, green onions, sliced olives, grated cheddar cheese
Sprinkle these over each other and dive in with some yummy tortilla chips or baked pita chips.

Entertaining:: the Cheese Platter

One of my absolute favorite appetizers is a cheese platter. In fact, I could just have it for my main course too! A few months ago I put this cheese platter together for a little spa night that I had with some friends. It was a hit, especially with me! With the help of the extremely knowledgeable people at the cheese section at Harmons (a local grocery by my house that has an impressive selection of artisan cheese), I was able to put together a platter with different textures and flavors.  In my opinion, it's important to use cheeses that are aged, soft, firm, and blue.  Not that it's important, but I think it's fun to use a variety of cheese from different locations. On this particular platter, I used a mix of national and international types.

What I used on my cheese platter::

*Raspberry Bellavitano from Wisconsin
*Zola Gouda from Holland
*Domaine De Vallage Triple Cream from France (this was insanely amazing)
*Cheddar Cabot Clothbound from Vermont
*Cambozola Black Label from Germany

Items that compliment the cheese platter::

*Creminelli Mocetta meat thinly sliced- I was skeptical to try, but so glad I did. AMAZING!
**Pepperlane Blackberry "buzz" Jalapeno Spread: I've tried a few different kinds of spreads, but I keep going back to this Blackberry Jalapeno spread... It is hands down my favorite!
*Marchini Almonds and/or cashews
*a variety of dried fruit, or fresh fruit
*Castelvetrano Olives- almost a must in my "cheese handbook!" I think I'm addicted to these.
*a variety of breads and/or crackers:: my personal favorite cracker is the La Panzanella Croccantini Rosemary, which I get at Costco, but I've seen in grocery stores. It's absolutely perfect with cheese!

*

It's funny how sometimes things can be intimidating, until you finally give it a try, and then it just becomes fun to experiment and learn. Since our little friend spa night, I've been trying to improve on my cheese knowledge and skills.  So, throughout the holidays my husband and I have been trying different varieties of cheese, crackers, spreads, and meats.  

I think he is now more addicted to cheese than I. 

Other Cheese Platter Items:

* labels always make for a fun and informative addition. Where can you get some? 

Well, just check out this fun cheese tasting kit that Modern Palm has.  What I like about this kit is that it has the blank cards you can write on already for you to add to your display... it's supper easy.  It also includes info flash cards that give you information on many different types of cheeses and locations so you can learn more about what types of cheese you'd like to use.

Modern Palm  also has some great platters to use for any entertaining purpose:

New Years Eve is the perfect time to enjoy a cheese platter...

or if you're like me, any night of the week works too! 

If you've already experimented with a cheese platter, please leave comments and suggestions. 

I'm always wanting and excited to hear good ideas and suggestions, 

especially when it comes to cheese!

Cheers!

Portobello Mushroom Burger: my new favorite meal

• 4 portobello mushroom caps
• 1/4 cup balsamic vinegar
• 2 tablespoons olive oil
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 tablespoon minced garlic
• salt and pepper to taste
• 4 (1 ounce) slices provolone cheese

~serve on a bun with lettuce, tomato, and mayo.

*The bun can really add to this amazing meal. I got this recipe from my sister-in-law, Brooke, and fell in love at-first-bite! Since then, I've made it several times... 

even those meat-lovin-guys really enjoy this burger. So I am officially claiming 

that it is perfect for summer entertaining! My sis-in-law chose to serve this burger with a fresh asiago bun from a local bakery... all I can say is AMAZING!!!

Directions:

*Place the mushroom caps, smooth side up, in a shallow dish. In a small bowl, whisk together vinegar, oil, basil, oregano, garlic, salt, and pepper. Pour over the mushrooms. Let stand at room temperature for 15 minutes or so, turning twice.

• *Preheat grill for medium-high heat.
• 
  
• *Brush grate with oil. Place mushrooms on the grill, reserving marinade for basting. Grill for 5 to 8 minutes on each side, or until tender. Brush with marinade frequently. Top with cheese during the last 2 minutes of grilling. Place on asiago bun, or bun of your choice with toppings. Seriously enjoy every bite!

Healthy & Tasty Bean Salad

Healthy & Tasty Bean Salad

1 15 oz. can of kidney beans or black beans

1 15 oz. can of garbanzo beans

1 15 oz. can of white beans

1 can of corn (sometimes i add, but don't need)

small cucumber, chopped 

2 celery stalks, chopped

1/2 red onion, chopped

1 Tbsp rosemary (fresh is best)

1 cup fresh flat-leaf parsley (chopped fine)

*I add quinoa sometimes. 

1/2 cup apple cider vinegar

1/4 cup organic sugar 

(or use stevia or agave to sweeten)

1/3 cup olive oil

1 1/2 teaspoon sea salt

1/4 teaspoon pepper

In a large bowl mix the ingredients, toss, and chill.

Best if you can prepare a few hours a head of time so all the flavors 

can soak and mix together. 

**Oh, and the picture above actually has some quinoa in it...

I add it sometimes if I want the salad to be a little more substantial, like a meal,

 or if I want a little more protein. If it is a side, I wouldn't normally add the quinoa.

Basically you can add or remove items

 to this salad and it still tastes great! Tomatoes are good in it too. 

ENJOY! 

ALMOND & YOGURT WAFFLES WITH ORANGE HONEY SYRUP from ROOST

This amazing recipe comes from one of my favorite blogs, Roost.  

How is it that some people get all the talent? Well, Caitlin, from Roost, sure did... she has amazing photography, capturing videos, and delicious recipes. She and her husband went gluten, grain, sugar, lactose, and starch free a few years ago... 

How in the world can you have delicious food then? Well they show us how on her lovely blog.

I have been trying to make healthy choices + changes in my home, and I love discovering new healthy recipes, especially breakfast recipes.  My children enjoy having breakfast for dinner, as do I, so I'm looking forward to trying these almond & yogurt waffles for our next breakfast night.

Photos & Recipe via Roost

Grilled Salmon-and-Asparagus Salad

I am a fan of a yummy, healthy salad & this salad sure looks divine! 

Hope y'all enjoy your weekend... 

mine will be filled with basketball, dance, a little work, and enjoying my family.

Whatever you have in store for the weekend, enjoy!

Grilled Salmon-and-Asparagus Salad

• 1 (1 1/2-pound) salmon fillet or 4 (6-ounce) salmon fillets
• 1 pound asparagus spears
• 2 tablespoons olive oil
• Salt
• Freshly ground black pepper
• 8 cups arugula
• 1 pint yellow cherry tomatoes, halved
• Creamy Lemon-Shallot Vinaigrette

1. Brush salmon and toss asparagus with olive oil; sprinkle with salt and pepper. Grill salmon over medium-high heat (350° to 400°) for 3 to 5 minutes on each side or until desired degree of doneness. Grill asparagus, turning occasionally, 3 to 5 minutes or until tender. 2. Divide arugula evenly among 4 plates; top with flaked salmon, asparagus, and tomatoes. Serve with vinaigrette.

Recipe & photo found here.

Recipe: Toffee

TOFFEE

1 1/2 cup brown sugar
1 cup butter
1 cup semi-sweet chocolate chips
chopped pecans

Spray Pam in 9x13 glass pan.  Heat sugar and butter to boiling on high.  When boiling turn down and stir for 6 to 7 min.  Immediately spread mixture in pan.  Sprinkle choc. chips over mix and put a cookie sheet over pan to help trap heat and melt chocolate.  After choc. is melted, spread and sprinkle chopped pecans over.  Refrigerate until hard.

**for a SUPER HEALTHY version... just use all organic choc., sugar, and butter...ha! ha!
**This is a very simple recipe. But after trying other toffee recipes, I always go back to it!  There is something that I just love about this recipe.  Great for holidays, or any day!

Caramel Popcorn

 

Here are a few of my Fall Favorite Recipes.  

These are ones that I turn to as soon as the leaves start to change colors. 

One thing is for sure... I love me some caramel popcorn.  Not just any popcorn.  I love soft, gewy, yummy caramel corn. This is a great and simple recipe that fits my criteria.


Caramel Popcorn

30 big marshmallows or 3 cups mini
1 cup margarine or butter
1 cup brown sugar

1/2 cup corn and 3 Tbsp. oil
or
2 bags of the low butter or no butter, fat free popcorn.

pop the corn, then set aside.

melt marshmallows, margarine/butter, and brown sugar over stove on medium heat.

when melted pour over popcorn and stir.

Thoroughly enjoy!

Here are a few other favorite fall recipes:

Tortilla Soup 

Pumpkin Chocolate Chip Muffins

Sweet Recipe Books

 Miette, the charming recipe book by Meg Ray with Leslie Jonath, 

is now in Modern Palm.

Miette is a charming pastry shop in San Francisco and the owner has created the 

most lovely recipe book. I can't wait to try the Pumpkin Walnut Cake recipe...

Something about the Fall Season makes me in the mood to try new recipes and

these amazing recipe books contain some of the best recipes I've ever tasted!

Along with the Miette book, Modern Palm, also has these recipe books:

Whoppie Pies, Luscious Coconut Desserts, & Cake Pops.

Zucchini Bread

Zucchini Bread Recipe

• 3 1/4 cups all-purpose flour
• 1 1/2 teaspoons salt
• 1 teaspoon ground nutmeg
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 3 cups sugar
• 1 cup vegetable oil
• 4 eggs, beaten
• 1/3 cup water
• 2 cups grated zucchini
• 1 teaspoon lemon juice
• 
  

Directions

Preheat oven to 350 degrees F. In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon and sugar. In a separate bowl, combine oil, eggs, water, zucchini and lemon juice. Mix wet ingredients into dry, add nuts and fold in. Bake in 2 standard loaf pans, sprayed with nonstick spray, for 1 hour, or until a tester comes out clean. Alternately, bake in 5 mini loaf pans for about 45 minutes.

Poppy Love

I love this bright, vibrant photo! 

I also love the darling idea of decorating these lemon and poppy-seed cookies 

like poppy flowers.

Recipe found over at the Martha Stewart site.

I have this section in my yard that is on the side of the house, and I just love passing it to enter the garage.  Especially when my orange Poppies are out... it just puts a smile on my face! 

I will stop the car & make my kids look at these flowers I adore & I will ooo & aaaw!

I love the shape & color of Poppies, & I love how wispy and interesting they are.

How darling are these Orange Poppy-Seed Cupcakes with Poppy Buttercream  Frosting?

Recipe also found on the Martha Stewart site.

Love this tutorial on how to make Paper Poppies.

All images found at Martha Stewart

Ice Cream Socials

Hope y'all had a lovely weekend! 

This weekend we went to a cabin at a Lake (Bear Lake) and had some fun with our family. 

We did a bit of golfing, boating, 4-wheeling and relaxing. I was able to catch up on some of my magazines and came across a fun get-together-idea in Better Homes & Gardens 

.... an Ice Cream Social! What a perfect excuse to gather some friends.

Speaking of ice cream, while at Bear Lake we were able to enjoy a few 

Raspberry Shakes... in fact, I'm craving one now! 

Bear Lake happens to be famous for their Raspberry Shakes, so it is a fun tradition.

This darling party was hosted by the Ice Cream Queen, Jeni, from Jeni's Splendid Ice Cream.  

She has a darling site explaining more about her ice cream + she has a new darling book, 

Jeni's Splendid Ice Creams at Home.

 I'm dying to get a copy of this book, so I can be inspired to make some seriously yummy

 homemade ice cream.

photos & article found at Better Homes & Gardens