Fruit

SRC: Jamba Juice Five Fruit Frenzy (Copy Cat Recipe)

May 27, 2013 by Lynsey 4 Comments

Believe it or not I’ve never actually had a beverage, or any other item for that matter, from Jamba Juice. The main reason being that we don’t have one in my state. However, I have heard of Jamba Juice, but when I tell you how I first heard of it you’re probably going to have a pretty good chuckle. But hey, it’s Monday and we all need a good laugh to start the week! The first time I ever heard of Jamba Juice was from the movie Baby Mama. Random, right? What’s more weird, the fact that I remember that I learned about it from that movie or the fact that I had never heard of it before then? But that’s the first time I ever heard of Jamba Juice, initially I thought it was a fictional business because I’d never heard of it until this movie but I quickly realized it was a real business that was very well known for all of their delicious smoothies and drinks.

I continue to hear amazing things about JJ, but I still have not actually had anything from there. So for this month’s secret recipe club assignment I was so excited to find a copy cat recipe for JJ on Emily’s blog, life on food. Now I could finally bring a taste of JJ to me, in my state, in my own home! Emily is native of Iowa, turned Georgian, back to Iowa, then to Maine for a short stint where there she became a total lobster snob. She had a brief semester in Paris, then back to Maine then to Connecticut, where she finally settled down, got a job and got married! She’s done quite a bit of moving and traveling but all of that going has helped her grow her love and passion for food. She’s always had a passion for food, however, she grew up with the kitchen helping her mom and grandmother (much like me!). Helping her family in the kitchen and being around the family table for meals seeded a love of food in her, and meals with family around the table are still a must to this day! Whether it’s an elaborate meal with special ingredients and techniques, more homestyle meals, or a simple smoothie; she finds the process of everything rewarding and relaxing.

This smoothie recipe wasn’t the first thing I came across while perusing Emily’s blog, she has so many different and delicious recipes and that made it so difficult to narrow down my choices and finally make a decision. I saw several recipes that sounded amazing, but I’ve been on a smoothie kick lately so I just kept going back to this recipe while I was browsing her blog. I’m so glad I decided to make this smoothie. It’s incredibly easy, full of flavor and it’s different than a lot of the smoothies I’ve been making lately.

Lately I’ve been on a green monster smoothie kick. Those things are amazing, and I think one of my favorite smoothies! But, it’s always good to have a little change every now and then and I was so excited to try this recipe. This smoothie is packed full of fruit, a little juice and that’s it. This differs from the green monster since it’s comprised of spinach and yogurt and a few fruits. This smoothie inspired by JJ is amazing; sweet, slightly tart and a great way to start your mornings…or even enjoy as an afternoon pick-me-up! I’m so glad I was finally able to have a little taste of Jamba Juice and if I ever get the opportunity to try an smoothie from there, definitely will!

SRC: Jambo Juice Five Fruit Frenzy

Ingredients:

1 Cup orange juice
1/3 Cup strawberries
1/3 Cup blueberries
1/3 Cup raspberries
1 Frozen banana*
1/2 Cup ice cubes

Directions:

Place all ingredients in a blender and blend until completely incorporated.

Recipe source: Life on Food inspired by Jamba Juice

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Radicchio Apple Salad

April 22, 2013 by Lynsey Leave a Comment

When it comes to menu planning, I have an endless amount of main dishes that I have bookmarked. But sides, on the other hand, seem to be a little more challenging for me. I tend to fall in a rut and make the same things over and over again. If we’re having a heavier main course I try to find light and flavorful sides to serve. Now if the main dish is on the lighter side I have no problem opting for a side that is a little on the heavier side, especially if there’s one or two I’ve been eyeing.

I’m always a sucker for a delicious salad; whether it’s the main course or a simple side. In my opinion you can never go wrong with a salad. Salads are delicious, good for you and there are so many different options and combinations, your imagination is truly the limit.

As the weather conintues to get warmer, lighter meals and sides are a necessity. This radicchio apple salad definitely fits the bill for a delicious and full-flavored salad. One of the best things about this salad is it can be thrown together in no time.

This salad is delicious, satysifying, sweet and slightly tart. The base of the salad is radicchio, which has a slightly bitter flavor. The apples add a nice bit of sweetness and tartness which helps to cut the bitterness of the radicchio. The radicchio, apples and red onions are then tossed in a apple cider vinegarette and seasoned with a touch of salt and pepper. The end result is amazing. Slightly sweet, a bit tart, tangy and perfectly balanced. All of the flavors work together beautifully and makes a side that would compliment so many dishes.

Radicchio Apple Salad

Ingredients:

1 Head radicchio
1/2 Medium Honey Crisp/Pink Lady apple, thinly sliced
1/4 Cup red onion, diced
1 1/2 Tbsp honey
1 Tbsp Dijon mustard
2 1/2 Tbsp apple cider vinegar
3-4 Tbsp extra virgin olive oil
Salt and freshly ground black pepper, to taste

Directions:

Combine the honey, mustard, cider vinegar and olive oil in a bowl and whisk to combine. Set aside.

Rinse radicchio thoroughly and dry. Thinly slice the radicchio and place in a medium bowl. Add the diced onions and sliced apples to the bowl. Pour the vinegar mixture over the radicchio and toss to combine. Season with salt and pepper, cover and place the refrigerator at least 30 minutes before serving.

Recipe source: A Lynsey Original

Caribbean Jerk Salmon Bowls

March 20, 2013 by Lynsey Leave a Comment

It’s officially Spring, Ya’ll! March 20, 2013 is the very first day of spring! Are you excited? Hello sunshine, where have you been all of these cold, snowy and rainy months? Hello mid 70’s, crisp air, light breezes and slightly chilly nights. My how I’ve missed you. It’s roll down the windows, sit on the patio, open the windows in your house type weather. I love it!

So on this official first day of Spring I wanted to share with you a recipe that is not only incredibly delicious but it’s packed full of all of the beautiful colors that come around when Spring finally shows it’s lovely face. Pink, yellow, green and hints of purple. Yes, this bowl is as pretty as a picture…but tastes so much better than any picture ever would!

This is one of those meals that has it all. Sweet. Spicy. Tangy. Tart. Crunchy. Chewy. Starchy. It’s packed full of flavor and texture and it’s a meal that’s layered with flavor. It starts with a combination of rice and black beans that are seasoned with lime juice and salt and pepper. The salmon is coated with a rub that is sweet and spicy with the slightest cumin undertone. The salmon is broiled to perfection, and remains delicate and moist. The salmon then gets layered on top of the rice mixture, followed by the pineapple salsa. This salsa is out of this world. The tangy and tart pineapples, combined with the sweet red onion, spicy jalapenos and fresh cilantro. Truly amazing. With each bite you get the spice from the rub, but that heat is quickly cut by the sweetness from the pineapple salsa.

This recipe is spring and summer in a meal. It encompasses all of the bright, fresh flavors we’re all so accustomed to eating in the spring and summer and combines them perfectly in a single dish. It’s delicious, full of flavor, light, refreshing and a cinch to pull together. While I thoroughly enjoyed the pineapple salsa, the original recipe calls for mango and avocado salsa and that sounds equally mind blowing. The next time I make these, and it will be very soon, we’ll enjoy the mango and avocado salsa, produce permitting!

So what are you waiting for? Make this delicious jerk salmon bowl, mix up a drink and go sit on your patio and enjoy the spring air!

Caribbean Jerk Salmon Bowls

Ingredients:

1 lb salmon filet
2 Tsp vegetable oil
1 1/2 Tsp cumin
1/2 Tsp chile powder
1/2 Tsp all-spice
1/4 Tsp cayenne pepper
1/8 Tsp cinnamon
1/2 Tsp brown sugar
Kosher salt and freshly ground black pepper, to taste
2 Cups cooked rice, white or brown will work
1 (15oz) can black beans, drained and rinsed
Juice of 1/2 lime
Pineapple salsa, recipe follows

Directions:

Preheat broiler.

In a small bowl combine cumin, chile powder, all-spice, cayenne pepper, cinnamon, brown sugar, salt and pepper. Stir to combine, it will form a paste, and set aside.

Line a baking sheet with foil and spray liberally with non-stick cooking spray. Place the salmon on the foil. Coat the salmon evenly with the rub, then place the seasoned salmon under the broiler until cooked through, about 10 minutes. Once the salmon is cool enough to handle, break into bite-size pieces (I used 2 forks to flake the salmon filet).

Meanwhile, combine the rice, beans, and lime juice and stir to combine. Season with salt and pepper, taste and adjust seasonings if needed and set aside.

To serve, divide the rice evenly among the serving dishes and top with salmon and pineapple salsa, and extra cilantro, if desired.

Pineapple Salsa

Ingredients:

2 1/2 Cups fresh pineapple, chooped
1/2 Cup red onion, finely diced
1/3 Cup chopped cilantro, plus more for serving
1/2 Jalapeno, seeds and ribs removed, finely diced
Kosher salt
Juice from 1/2 lime

Directions:

Combine all ingredients in a medium bowl and stir to combine. Season with salt and allow to rest for at least 20 minutes before serving. Taste, and adjust seasonings if needed.

Recipe source: Pink-Parsley originally from Pinch of Yum

SRC: Cran-Nana Smoothie

February 25, 2013 by Lynsey 12 Comments

To say I’ve been on a smoothie kick lately would be an uderstatement. I have thought, craved and drank smoothies non-stop for the past few weeks. Not sure if I’m trying to turn over a new “healthy” leaf (nawww…that’s probably not the case, I love my sweets too much!) or what, but I’ve been craving them non-the-less. Not that craving smoothies isn’t a good thing; if I can quench a craving while consuming something healthy that’s always a win-win! My smoothie of choice, as of late, has been the green monster smoothie (I still need to make it and share it with you!). Not only is it one of my favorite colors ever, but it’s packed full of fruits and vegetables as well as packed full of flavor. And the name is fun; Green Monster. A drink really isn’t the first thing you think of when you hear the name.

As much as I love my green monster smoothie, I’m always on the lookout for new smoothie recipes to try. So when I came across this cran-nana smoothie on Natural Noshing I knew I had found the recipe that I wanted to make for this month’s secret recipe club exchange. Nora has tons of recipes on her blog that all look amazing, but since I’m on a smoothie kick this fit the bill perfectly. But, if you’re unlike me and would rather have something with a little more substance she’s got something for you too! Most of the recipes on Nora’s blog are grain free and gluten free, but that doesn’t mean she skimps on the good stuff. She’s got bars, cookies and all sorts of sweets as well as many savory recipes that all look amazing. So if you are trying to practice a gluten free lifestyle, or just trying to practice healther eating habits then you should definitely take a look at Natural Noshing.

So, onto the smoothie! I love smoothies for so many reasons; they are tasty and full of flavor, healthy (most of the time!), and they are easy to throw together. They can also be comprised of whatever you have on hand, there’s really no “set” recipe you have to follow when making smoothies. They are a great way to pack fruits and veggies in your diet, and the best part is you can sip it on the go.

This smoothie is simple and delicious. This particular recipe is comprised of ingredients I keep on hand at all times, which is even better because it means no last-minute trips to the store! I always have at least one or two frozen bananas on hand; if they start to get too ripe and I don’t have the time to bake something with them then I’ll chunk them in the freezer until I have time to do something with them. Since this recipe calls for frozen cranberries and bananas that eliminates having to add ice, which makes for a smoother consistency. This smoothie is delicious and full of flavor. It’s slightly tart from the cranberries, but the tartness is quickly tamed by the banana, it also has a slight tang from the Greek yogurt; and all of these ingredients come together and marry to make one delicious smoothie. So the next time you’re hungry and having to run out the door, throw these ingredients in the blender and pulse a few times and you’ve got a delicious and healthy snack that’s perfect to enjoy on your way out the door!

Cran-Nana Smoothie

Ingredients:

1/3 Cup frozen cranberries
1 Large frozen banana
1/2 Cup Greek yogurt (plain or vanilla)
1/4 Cup milk

Directions:

Peel and slice banana. Place all ingredients in a blender and blend until smooth. Pour into glass and serve.

Yields one serving.

Recipe source: adapted from Natural Noshing

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Loaded Butterfinger Banana Muffins

February 1, 2013 by Lynsey 3 Comments

It’s been quite some time since I’ve made some muffins. What’s up with that? Well, have no fear I’ve got a muffin recipe to share with you today. And I must say, it’s the muffin of all muffins! It’s got bananas, candy bars and chocolate chips. Ummm, yeah. It’s got it all!

Now, before I go any further let me tell you this. I don’t serve breakfasts with candy in it on a regular basis, but I am a firm believer that it’s quite alright…even necassary to indulge from time to time. And what better way to indulge than a delicious, moist muffin packed full of chocolate and Butterfinger? I’m tellin’ ya, I don’t think there’s too many things that are better than this.

This muffin starts out with a banana bread type base that is delicious, moist and amazing on it’s own. Then the flavor is amped up by the addition of not only chocolate chips, but crushed Butterfingers! Tell me that doesn’t sound awesome.

Peanut butter, bananas and chocolate are made for each other. So they were destined to be combined to make an amazingly, delicious muffin. Most people like muffins, but everyone likes candy so everyone will love these muffins. Seriously, who wouldn’t want a moist, mini “cake” packed with candy and chocolate? So, surprise your family with some of these muffins this weekend, it’s the perfect way to start off a Saturday!

Loaded Butterfinger Banana Muffins

Ingredients:

1 Cup unsalted butter, room temperature
3/4 Cup brown sugar
1/4 Cup granulated sugar
1 Egg
3 Ripe bananas
1 Tsp vanilla
2 1/4 Cups flour
1/4 Tsp salt
1 Tsp baking powder
1 Tsp baking soda
3/4 Cup miniature chocolate chips
1 Heaping cup Butterfinger candy bars, crushed
1/4 Cup Butterfinger candy bars, crushed

Directions:

Preheat oven to 350. Line a muffin tin with muffin liners and set aside.

Place bananas in a medium bowl and mash. Set aside.

Sift the flour, salt, baking powder and baking soda together in a medium bowl and set aside.

Place butter and both sugars in a large bowl and beat on high to cream. Add vanilla and egg and beat again to combine. Add the smashed bananas and gently stir to combine. Gradually add the flour mixture to the banana mixture, mixing on low until combined. Add the chocolate chips and 1 cup Butterfingers and gently stir to combine.

Fill the prepared muffin tins about 3/4 full. Sprinkle with crushed candy bars. Place in preheated oven and bake for 25 minutes, until goldne brown. Remove from oven and transfer to cooling rack and allow to cool completely.

Store in an airtight container.

Recipe source: Inside Bru Crew Life

SRC: Granola Bars

January 28, 2013 by Lynsey 14 Comments

I am a huge fan of granola; it’s so easy to make and a great snack. It’s one of those things that travels well and can be tossed in a baggie, put in your purse and pulled out the moment hunger strikes. It’s easily customizable, and there are so many different options for add-ins. I’ve made granola a couple times now, and I honestly can’t get enough of it! Since I’ve had success with granola, I’ve been itching to make homemade granola bars but I just haven’t found the time to get around to it…until now.

For this month’s secret recipe club I was given Sally’s blog, Bewitching Kitchen. Sally is a biochemist who is originally from Brazil. She has traveled to and lived in Paris and California, but now calls Manhattan home. She is a biochemist by day and cook and baker by night. She is married and has 3 fur babies, all terriers, so she definitely has a full plate! I enjoyed reading through her blog, getting “to know” her a little better and looking at all the wonderful recipes she’s made. Bewitching Kitchen is home to many delicious recipes, some with Brazilian influence and some without but all delicious. From looking at her recipe index it seems to me that her specialty and love is bread. Sally has a plethora of bread recipes, and they all sound mouthwateringly amazing.

After scouring through all of her recipes I went back and forth between some of her many bread recipes, flourless chocolate cake, triple chocolate brownies, and these granola bars. What a wide array of options, right? HA! After much debating, I finally decided on the granola bars since I had been wanting to make some for quite a while. I’m so happy with my final choice, they were delicious and turned out exactly how I imagined.

The process of making homemade granola bars is incredibly simple. Like homemade granola, it is so easy to customize to suite you taste. Simply toast the oats, along with any nuts, and grains. Toss in a binding mixture, pat out and bake. It really is as simple as that. I know these probably aren’t the healthiest of granola bars, but I wanted something with chocolate so I drizzled them with both white and dark chocolate. These were slightly crisp around the edges, with the centers being perfectly chewy. They were sweet, tart with a caramel undertone. They were a hit with my husband, 3 year old son and everyone else that’s tried them. They will leave you wanting more, I promise!

Granola Bars

Ingredients:

2 Cups old-fashioned oats
3/4 Cup sliced almonds
1/4 Cup chopped pecans
1/2 Cup flax seeds
1 Cup shredded, unsweetened coconut
3 Tbsp unsalted butter
1/4 Cup brown sugar
2/3 Cup honey
1/4 Tsp cinnamon
1 Cup dried cranberries
1 1/2 Tbsp dark chocolate
1 1/2 Tbsp white chocolate

Directions:

Preheat oven to 350.

Line a 8×12 pan with parchment paper, spray with non-stick cooking spray and set aside.

In a medium bowl combine oats, almonds, pecans, flax seeds, and coconut and stir to combine. Spread evenly on a baking sheet. Place in preheated oven and toast for 10 minutes, tossing periodically to prevent burning. Remove from oven and transfer back to bowl. Reduce oven temperature to 300.

Meanwhile, combine butter, brown sugar, honey and cinnamon in a medium sauce pan and place over low-medium heat. Once ingredients are melted, bring to a boil, reduce heat and allow to simmer for 1 minute.

Carefully pour the brown sugar mixture over the oat mixture and stir to combine. Add the dried cranberries and stir once more. Pour the mixture into the prepared pan. Using a sturdy spatula, spread the mixture evenly in the pan then press firmly to pack the mixture together.

Place the pan in the preheated oven and bake for 25-30 minutes, until lightly golden. Remove from oven and allow to cool completely, about 2-3 hours.

Melt the dark and white chocolate, in separate bowls, and drizzle over the bars. Allow chocolate to set, then cut the bars. Store in an airtight container.

Recipe source: adapted from Ina Garten, via Bewitching Kitchen and Life and Kitchen

Raspberry Cream Cheese Pie

January 11, 2013 by Lynsey Leave a Comment

There are people out there that prefer cake, ice cream, cookie, bars, pie, or some other type of dessert over anything else. Well, my brother is a pie person. If you set a cake and a pie in front of him, he will choose the pie over the cake every. single. time. My sister-in-law is a cake person, or at least she was until she met my brother. The first time I made her something for her birthday, I made her a white cake with apricot filling, which was a hit! Shortly after her birthday, she and my brother went to a local restaurant and had a delicious meal and finished it off with one of their signature desserts. That signature dessert just happened to be a pie. I’m guessing this was the pie that changed it all. They were both hooked on this pie!

My brother’s birthday came up shortly after they had eaten at that restaurant and had that magical pie. When I asked my brother what he wanted he quickly said I want a raspberry pie. Well, I needed a bit more information about the pie before I could even try to replicate it. I started pouring through recipes, sending my sister-in-law one recipe after another. She would tell me things about each recipe that resembled the pie they had at that restaurant. Finally, I came across THE RECIPE. The one that seemed the closest to that pie that they just could not forget. So when we got together for my brother’s birthday, we showed up not only bearing gifts but a delicious raspberry pie!

Looks like we have another pie lover! Sneaky boy…

It was a hit, to say the least. I think this pie has been the most requested dessert for over a year. There’s nothing too over the top about it; just simple ingredients, simple flavors and one delicious dessert. My sister-in-law loved this pie so much that the next time her birthday came around she requested this pie before I could even get the question “What would you like me to make?” out of my mouth. I think this is hands down, her favorite dessert. Yes, she even likes it more than cake! And, I honestly believe that is saying something since the white cake and apricot filling is her signature, “go to” dessert.

The pie starts with a simple vanilla wafer crust that is studded with buttery pecans. The crust is baked off then cooled. The filling is simple; cream cheese mixed with powdered sugar and then fresh, whipped cream is folded into the mixture. This results in a light, slightly rich, and perfectly creamy filling. The topping is comprised of raspberries, sugar and a few other ingredients and it’s boiled down until thickened and then spread over the top of the creamy filling. Simple ingredients that are combined to make an out-of-this-world pie that hits all the flavor notes; sweet, tangy, tart and creamy.

Raspberry Cream Cheese Pie

Ingredients:

For the crust-
3 Cups (about 50 wafers) vanilla wafers
1/2 Cup pecan halves
1/4 Cup butter, melted

For the filling-
1 (8oz) package cream cheese
2/3 Cup powdered sugar
1 Tbsp orange liqueur or orange juice, optional
1 Tsp vanilla extract
1 Cup heavy whipping cream
1/2 Tbsp granulated sugar

For the raspberry topping-
1 Cup sugar
3 Tbsp cornstarch
3 Tbsp water
2 3/4 Cups fresh or frozen raspberries
1/3-1/2 Cup fresh, whole raspberries

Directions:

Preheat oven to 350.

For the crust-
Place vanilla wafers in a food processor and pulse until ground. Add pecans to the vanilla wafer crumbs and pulse an additional 20-30 seconds. Pour the ground wafers and pecans in a bowl, pour butter over the mixture and stir until completely combined. Place the mixture in a 9 inch pie plate, spread evenly over the pie plate and press firmly to pack. Place the crust in the oven and bake for 8-10 minutes, until golden and crisp. Remove from oven and set aside, allowing to cool.

For the filling-
Place whipping cream in a medium bowl and beat on high. Once the cream begins to thicken add the granulated sugar and beat until stiff peaks form. Set aside.

Place cream cheese in a large bowl and beat on medium-high until slightly creamy, about 1-2 minutes. Add the powdered sugar and beat until combined. Add the orange liqueur (juice) and the vanilla extract and mix to combine. Once all ingredients are incorporated, gently fold in the whipped cream.

Pour the cream cheese filling into the baked, cooled pie crust. Place in refrigerator to chill.

For the topping-
Place sugar, cornstarch, water and 2 3/4 cups raspberries in a large sauce pan over medium heat. Allow the mixture to come to a boil, stirring occasionally. Once the mixture has come to a boil, allow to simmer for 2-3 minutes, until thickened (almost jelly-like). Remove from heat and allow to cool completely.

Once the raspberry mixture has cooled and the pie has chilled about 1 1/2 hours, spread the raspberry mixture evenly over the top of the pie. Place fresh raspberries around the perimeter of the pie. Add a dollop of fresh whipped cream, if desired.

Place in the refrigerator and allow to chill an additional 30 minutes, or until ready to serve.

Recipe source: adapted from Taste of Home

Autumn Chopped Salad

November 29, 2012 by Lynsey Leave a Comment

This salad has quickly become a favorite in our house. I’m not sure if it’s the list of ingredients that comes on this salad or if it’s the vinaigrette that makes is so good, or maybe it’s a combination of both. Whatever it is, I’m glad I made it.

It is no surprise that I love salads. Even more, I love salads with fruit on them. I guess it’s the whole sweet and savory thing that reals me in. This particular salad has it all; sweet, salty, smokey and tangy. I love it. This salad is the epitomy of easy and delicious. What more coud you want in a meal, especially one for the weeknight?

The combination of apples, cranberries, and almonds just screams fall to me. Take all of those things and sprinkle them on top of a bed of baby spinach and you have the perfect salald that is not only quick and healthy but delicious too. To take it one step further and to make it that much more filling, top it with a warm, pan seared chicken breast. Then to top it all off and bring all the flavors together it’s drizzled with a fresh apple cider vinagrette that is truly out of this world!

This salad was amazing, filling and incredibly simple to put together. It’s perfect for a quick meal yet fitting for entertaining guests, as well.

Autumn Chopped Salad

Ingredients:

For the salad-
2 Boneless, skinless chicken breast
3 Tbsp olive oil
4 Cups loosely packed baby spinach
1 Honeycrisp apple
1/3 Cup dried cranberries
1/3 Cup almonds, roughly chopped
1/3 Cup smoked blue cheese
Salt and pepper, to taste

For the apple cider vinaigrette-
1 Shallot (or 1/4 cup sweet white onion) roughly chopped
3 Tbsp apple cider vinegar
1 Tbsp apple cider (or apple juice)
1 1/2 Tbsp Dijon mustard
2 Tsp fresh squeezed lemon juice
3 Tbsp honey
1/2 Cup extra virgin olive oil
Fresh cracked black pepper and salt, to taste

Directions:

Place a large saute pan over medium heat. Slightly pound chicken until it’s 1/2 inch in thickness. Season chicken, on both sides, with salt and pepper. Drizzle olive oil in the hot pan then place chicken in the pan. Cook chicken on one side for about 5-6 minutes, until golden brown. Flip chicken over and cook an additional 6-8 minutes, until golden brown and cooked thoroughly. Remove from pan, place on plate and tent with foil. Set aside.

Meanwhile, make the vinaigrette. Combine shallot, apple cider vinegar, apple cider, mustard, lemon juice and honey in a food processor and pulse a few times to combine and to mince the shallot. With food processor running, slowly stream in olive oil and continue to process until mixture is combined. Taste, adjust seasonings and set aside.

To assemble-
Cut the apple in half and thinly slice. Thickly slice the chicken breasts, on a biased. Place 2 cups baby spinach on 2 plates. Divide the apples, cranberries, almonds and blue cheese evenly between the two plates. Place chicken on top of each salad. Pulse the vinaigrette once more to combine all ingredients, if they separated. Drizzle over the salad.

Enjoy!

Recipe source: A Lynsey Original

SRC: Cherry Limeade

August 27, 2012 by Lynsey 12 Comments

It’s that time again, time for secret recipe club reveal day! I am so excited to share this recipe with you today. This month I was assigned Amy’s blog, fearless homemaker. Amy is a northerner now making it in the south! She currently resides in Nashville, Tennessee and is a cooridinator for cultural care au pair during the day and a baker, drink maker, cook and crafter by night! When she’s not at work, in the kitchen, or crafting she’s spending time with family, friends, hubby (who she married in a surprise wedding…how neat is that, right?..check it out!) as well as shopping, playing with her pup and just enjoying life. Amy sounds super fun and full of life; I’ve enjoyed getting to “know” her through her blog and I’m sure we would hit it off if we ever got a chance to meet “in real life”! I’m so glad I was introduced to Amy’s blog and I will continue to follow her chronicles in the kitchen.

As excited as I am to share this cherry limeade with you, it was definitely a hard decision. Every page of Amy’s blog is packed with one delicious recipe after another, my mouth was watering by the end of page 1! I have saved so many recipes from her blog, and I’m sure I’ll continue to do so as she continues to update. After much deliberation, I finally decided a limeade would be the perfect recipe to share with you today since I’ve been on a limeade kick myself!

How many of you love cherry limeades from Sonic? Pretty much everyone loves them or some variation of them, right? It is one of my “go to” drinks during the ever so popular happy hour! While hardly anything beats a cold Sonic drink, with that delicious ice, I am excited to share this recipe with you for a homemade cherry limeade.

I love limeades, but I’ve had several instances where I was craving one and didn’t really feel like getting out of the house. Have you ever been in that predicament? Sure you have! Well, now you can quench your craving in the comfort of your own home. This drink is a sinch to put together, and takes little to no time. You can also adjust the flavors according to your tastes; if you’re feeling super lime-y one day add a little more lime, if you want more cherry flavor just add more cherries. Plus your options are endless; the limeade base is standard but play with the endles amount of flavor options; cherry, cranberry, strawberry, goodness I could go on and on! This drink is perfect, and a very welcomed treat on a hot day.

Cherry Limeade

Ingredients:

For the limeade-
1 Cup sugar
1 Cup water
1 Cup fresh lime juice
4 Cups cold water

For the cherry limeade-
2 Cups limeade (the recipe above or storebought)
2 Cups cherries
Ice

Directions:

For the limeade-
In a small saucepan combine sugar and 1 cup water and place over low-medium heat. Cook until the sugar has dissolved, this will make a simple syrup. Allow the mixture to cool to room temperature, about 15-20 minutes.

In a pitcher combine the cooled syrup, lime juice and cold water. Stir to combine. Taste, add more water if necassary. Place in refrigerator and chill.

For the cherry limeade-
Place cherries in a blender, and puree. Place the puree in a fine, mesh strainer and strain over a bowl to retain all the juices. Combine 2 cups of the limeade mixture, and the cherry juice and stir to combine. Pour over ice and enjoy.

Visit the fearless homemaker for her slush verion!

Recipe source: Slightly adapted from Fearless Homemaker

Quinoa Fruit Salad with Honey-Lime Dressing

August 22, 2012 by Lynsey Leave a Comment

Fruit salad is one of those things that is left open to many interpretations. You have your classic fruit cocktail, you know…the ones in the little cups with the cherries, pears, pineapples and so on? Yes, those are the fruit salads that everyone remembers from their childhood and maybe some of you still enjoy it to this day. Well, that’s just one of numerous fruit salad recipes. There’s no rhyme or reason to what all can go into a fruit salad and there’s no “set recipe” for the proper fruit salad. I’ve enjoyed many variations of fruit salad throughout the years; each of them different but delicious in their own way. And now I have yet another fruit salad to share with you!

I’m so excited to share this quinoa fruit salad with you all. This differs from other fruit salad because of one of the ingredients; it’s not a fruit, it’s actually a grain. This salad includes a small, yet delicious and filling grain called quinoa. It has a slightly different texture; it’s mildly crunchy yet soft at the same time. It’s almost like it has an outer crunchy shell to incase the soft inside. Quinoa doesn’t have just a ton of flavor on it’s own, so it’s the perfect ingredient to include in many recipes to make it a little more filling without having to work with another flavor profile. Quinoa also takes on the flavors of whatever it’s included in, and can also be substitued in the place of rice and even beans. I am always trying to introduce new beans and grains to our family, and this salad was the perfect way to introduce quinoa.

This salad was full of bright bold colors with big flavor. I loved the combination of blueberries, strawberries, and mango. The addition of the honey-lime dressing just amps up the flavor that much more. You know I’m big on flavor and this salad hits a lot of flavor notes; sweet, tart, and slightly tangy. The mint also adds a nice splash of flavor and another hint of color to this already colorful salad. I loved the flavor combinations of the fruit that I used this time, but I can’t wait to try this salad with various other fruit combinations. This salad is perfect for a hot day and will go well with a variety of meals.
Quinoa Fruit Salad with Honey-Lime Dressing

Ingredients:

For the quinoa-
1 Cup quinoa
2 Cups water
Pinch of salt

For the dressing-
1/2 Tsp lime zest
Juice 1 large lime
3 Tbsp honey
2 Tbsp mint, finely chopped plus more for garnish, if desired

For the fruit-
1 1/2 Cups blueberries
1 1/2 Cups sliced strawberries
1 1/2 Cups chopped mango

Directions:

For the quinoa-
Rinse quinoa under cold water. Combine quinoa, salt and water to a medium saucepan and place over medium heat and bring to a boil. Allow quinoa to remain at a boil for 5 minutes. Reduce heat to low and allow to simmer for 15 minutes, or until water is absorbed. Remove quinoa from heat and fluff with a fork. Allow to cool at room temperature.

For the dressing-
Combine lime zest, lime juice and honey in a medium bowl and whisk to combine. Add mint and whisk just a few seconds more to combine. Set aside.

To assemble-
In a large bowl combine quinoa, blueberries, strawberries, and mangos and stir to combine. Top with dressing and mix until all ingredients are well incorporated. Garnish with additional mint, if desired.

Recipe source: Two Peas and Their Pod

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