Appetizers

Name: Watermelon Caprese Salad
Prep time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 4 Cups watermelon, seeded and chopped into cubes; 1 1/4 Cup strawberries, stems removed and chopped; 1 1/4 Cups fresh mozzarella, cubed; 1/4 Cup basil, chiffoned*

Watermelon Caprese Salad

June 28, 2017 by Lynsey Leave a Comment

Caprese salad is one of my all time favourite salads. Fresh tomatoes and basil plucked off the plants in my back yard paired with fresh mozzarella and a maybe, just maybe a drizzle of balsamic reduction. Ummm…yum, nothing better!

Although, in my humble opinion, it truly doesn’t get much better than that I decided to twist things up a bit. Instead of tomatoes, I combined delicious watermelons and sweet berries and subbed those for the classic tomato option. I have to admit, I was skeptical at first. Well, until the first bite…and then I was SOLD!

This salad is summer perfection. Juicy watermelons, sweet strawberries, creamy mozzarella and earthy basil. It doesn’t get much fresher than this.

I love the simplicity and ease of this salad. It comes together in about 15 minutes, and the bulk of the time is spent on cutting up the watermelon! I love how quickly this comes together.

Friends, I could eat this salad by the bowlful. Right when I dished mine up I added a pinch of salt to the mix, but that is totally optional. I honestly could make a meal out of it, but it would also pair well with grilled chicken, atop a bed of baby spinach or be a hit at your summer picnics.

Watermelon Caprese Salad

Prep Time: 30 minutes

Additional Time: 10 minutes

Total Time: 40 minutes

A twist on the traditional caprese salad; the combination of sweet watermelon, juicy strawberries and creamy mozzarella are summer salad perfection. The burst of bright green basil not only adds a beautiful pop of color but a refreshing flavor.

Ingredients

4 Cups watermelon, seeded and chopped into cubes
1 1/4 Cup strawberries, stems removed and chopped
1 1/4 Cups fresh mozzarella, cubed
1/4 Cup basil, chiffoned*

Instructions

Combine all ingredients in a bowl and stir to combine.
Cover and refrigerate for at least 10 minutes.
Serve.

Notes

*Chiffoned is stacking the basil leaves on top of one another, rolling them up tightly and cutting them. This produces lovely strands of the herb.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 236Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 45mgSodium: 363mgCarbohydrates: 17gFiber: 2gSugar: 13gProtein: 14g

Nutrition is gathered and calculated based on the ingredients used by Nutritionix. Nutrition can vary for a recipe based on numerous factors such as precision of the measurements, brands of products, freshness of ingredients or the source of the nutritional data.

SRC: Savory Granola

November 21, 2016 by Lynsey 6 Comments

One of my favorite breakfasts and snacks is granola. Over the years I’ve become quite fond of making my own granola and experimenting with various recipes. But, in all the granola recipes I’ve made, I can’t recall a time I made a savory granola.

So, when I came across this recipe from Simple and Savory for this month’s Secret Recipe Club I knew exactly what I was going to make! That’ didn’t, however, keep me from browsing through Anne’s delicious recipes and reading a few stories here and there. Oh, my goodness, does she have a blog full of mouthwatering recipes: baked pasta with kale and sausage, slow cooker southwestern chicken soup, banana chocolate and walnut overnight oats, DIY sauerkraut, kale salad, and healthy almond joy bites just to name a few.

Like Anne, I sometimes crave a snack that is more on the savory than the sweet end of the spectrum. So I was ecstatic to find a recipe for savory granola on her blog. This is the perfect blend of sweet, salt and heat.

But, let’s get back to the recipe at hand. The savory granola.

I loved the variety of nuts Anne suggested and since I had them on hand I used that mix. But, if you don’t have these nuts on hand or don’t care for some of them, then make this your own and use your favorites. This recipe is totally customizable.

This granola is easy to make and perfect for snacking on while in between chores, on the run or while watching your favorite show. The next time you get ready to make a batch of granola give this one a try, you’ll be addicted!

Savory Granola

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Clusters of crunchy granola packed with almonds, walnuts, pistachios. Its subtly sweet with a hint of spice. The perfect way to start your day or a delicious snack to help you make it to the next meal.

Ingredients

2 Cups old fashioned oats
1 Cup walnut halves
1/2 Cup whole almonds
1/2 Cup peanuts
1/2 Cup pistachios
1/4 Cup sunflower seeds
3/4 Cup sweetened coconut flakes
1/4 Cup coconut oil, melted
1/2 Cup maple syrup
1/2 Tsp cayenne pepper (less or more to taste)
1 1/2 Tsp cinnamon
1 1/4 Tbsp fennel seeds
1 Tbsp brown sugar
Pinch of salt

Instructions

Preheat ovent o 350. Line baking sheet with parchment paper and set aside.
Combine oats, nuts, and coconut flakes in a bowl and stir to combine. Add the liquid ingredients along with the seasonings and mix until coated.
Pour the mixture on the prepared baking sheet and spread into a single layer.
Place in the preheated oven and bake for about 15 minutes, stirring occasionally through the baking process.*
Remove and allow to cool. Transfer to an airtight container to store.

Notes

* If you prefer a more chunky, or clustered, granola then do not stir often through the baking process. When stirring, be gentle and do not break up some of the custers.

An InLinkz Link-up

Orange Cheesecake Fruit Dip

June 22, 2016 by Lynsey Leave a Comment

Orange cheesecake fruit dip is so easy to make and incredibly addicting. Light, fluffy, creamy and bursting with bright orange flavors. This dip is amazing as an afternoon snack with a bowl of fresh fruit and perfect on a fruit tray at your next gathering.

I keep our fruit bowl stocked year around, but especially during the summer months. We eat fruit by the truckloads during the summer months. It’s healthy, refreshing and can be grabbed quickly.

We love our fruit by itself, but from time to time I like to change things up and add a little something to serve alongside our fruit. This fruit dip is one of our favorites. It’s so good, flavorful and can be made in no time. I love making a big batch of this and spooning up a bowl whenever I cut up some fruit to snack on.

This fruit dip can be customized to your taste and mood. Simply omit the orange juice and zest and change the pudding flavor to suite your taste. I’ve made a variety of flavors and they’re all delicious and a bit hit with my family.

This particular version tastes just like those orange dreamsicles that I enjoyed throughout my childhood. The orange zest and freshly squeezed orange juice add a big burst of refreshing, bright flavor to this dip.

This dip is a cinch to make and perfect with whatever fruits you have on hand. This is great for an afternoon snack, can be layered with fruit and granola for a fun breakfast treat, perfect for a fruit tray at a party, and even great for a poolside snack!

Orange Cheesecake Dip

Prep Time: 10 minutes

Total Time: 10 minutes

Orange cheesecake dip is so easy to make and incredibly addicting. Light, fluffy, and subtly sweet; this is the perfect addition to your fruit tray or your afternoon fruit snack.

Ingredients

1/2 Cup Greek yogurt (vanilla or plain)
1/2 (3.4oz) Package cheesecake instant pudding mix
Zest of half a medium orange
Juice of half a medium orange
1/2 Cup whipping cream*
2 Tbsp powdered sugar*

Instructions

Place whipping cream in a medium bowl and beat on high until peaks begin to form. Add the powdered sugar and continue beating until stiff peaks form. Set aside.
Place yogurt and pudding mix in a bowl and stir until completely incorporated. Add the orange zest and orange juice and stir to combine.
Combine the yogurt mixture and whipped cream and gently fold to combine.
Refrigerate until ready to serve.

Notes

*Store bought whipped topping can be used in place of whipping cream.
*If using store bought whipping topping, omit powdered sugar
*Sugar free pudding can be used in place of regular pudding, I have used sugar free and there is no
difference.
*Sugar free or light whipped topping may be used

Deviled Egg Dip

March 24, 2016 by Lynsey Leave a Comment

Deviled egg dip takes everything we all love about those ever-so-popular deviled eggs and transforms it into a delicious dip. A creamy, mustard-y egg yolk base studded with bits of hard boiled egg whites. This dip is absolute perfection and would make a great addition to your next get together.

Deviled eggs; a truly southern holiday tradition.

Deviled eggs and holidays or potlucks go hand in hand. While they usually make an appearance at all of our holiday gatherings, I believe that they are a staple on most tables on Easter. I mean, what is Easter without a platter of deviled eggs?

I’ve tried several varieties of deviled eggs, an honestly, I’ve never met a deviled egg I don’t like. What is about those hard boiled egg white halves filled with creamy, buttery filling that just so addicting?

But, have you ever thought about mixing things up a bit? I mean, not totally nixing those infamous deviled eggs, but serving them up as a dip. Everything we love about those simple, little eggs but served up on a cracker.

This dip comes together in a matter of minutes. The longest part of the process is waiting on the eggs to boil and cool. That prep time could be cut in half if you’re using up some of those dyed Easter eggs.

I stuck with the basics when it came to make this dip; a little mayo, Greek yogurt, mustard and a few other seasonings which yielded a perfectly creamy dip. It truly does taste like a mashed up deviled egg.

However, you can customize it to your tastes. Use your favorite deviled egg recipe and adjust this dip to your liking. The addition of bacon, a bit of pimento cheese, cheese, and so many other options would make a great addition to this dip. The options are truly endless.

Whether you’re looking for a dip, a little spin on a classic or a way to use up some of those dyed Easter eggs, this dip is for you. Simple, packed full of flavor and oh-so-addicting.

Deviled Egg Dip

Yield: 4-6 Servings

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Everything you love about the classic deviled egg in a delicious dip. This deviled egg dip is so easy to make, comes together in no time and is oh-so-delicious!

Ingredients

6 Eggs
1 Tbsp white vinegar
2 Tbsp mayonnaise
2 Tbsp Greek yogurt
1 Tbsp mustard
1/4 Tsp dried dill
Splash of hot sauce
Salt and pepper, to taste
1/2 Tsp dill pickle juice
Pinch of sugar
Paprika, for garnish

Instructions

Place the eggs in a pot and fill with enough water to cover the eggs. Add vinegar and place over high heat. Once the water reaches a rapid boil, cover with the lid and remove from heat. Allow eggs to sit for 15 minutes, drain water and allow to cool enough to touch. Peel the eggs and place in cold water to help them cool quickly.
Halve four eggs, scoop out the yolks and place in a separate bowl. Set aside.
Place the egg whites and 2 remaining whole eggs in a bowl and mash with a fork until small chunks are formed. Set aside.
Place mayonnaise, yogurt, mustard, hot sauce and dill pickle juice in the bowl with the egg yolks. Using a hand mixer, beat on high until light and creamy. Fold in the egg whites and egg yolk chunks.
Place in a serving dish and serve with crackers.
Store remaining mixture in an airtight container in the refrigerator.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 164Total Fat: 13gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 282mgSodium: 382mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 10g

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