Apr 27, 2015

Treasure Box Tuesday 69

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Apr 26, 2015

Social Media Weekly 15

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Apr 24, 2015

Smoked Turkey, Cherry, and Feta Salad with Vinaigrette

This lovely salad has been brought to you by Market Street, and I am happy to give you my honest opinions about the entire delicious process.

It's almost time for fresh cherries to be arriving in grocery stores. Cherries are good in so many dishes, but one of my favorite ways to enjoy them is in this fresh, crunchy salad.

The sweet cherries, smoky turkey, and salty feta make a winning taste combination. You'll enjoy this salad with dried cherries, but you won't want to miss trying it with fresh cherries, too.



Smoked Turkey, Cherry, and Feta Salad with Vinaigrette


Ingredients for salad:
1 head romaine lettuce, medium chop
1 cup chopped smoked turkey
2/3 cup halved and pitted fresh cherries (may substitute 1/3 cup dried cherries)
1/2 cup crumbled feta cheese
1/4 cup sliced green onions

Ingredients for vinaigrette:
1/3 cup extra-virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoon stone ground mustard
2 teaspoons honey
1/4 teaspoon salt
freshly ground pepper, to taste

Directions:

1. Combine all vinaigrette ingredients in a jar, cap tightly, and shake well. Refrigerate until needed.

2. Place lettuce in medium serving bowl. Layer evenly with turkey and onions, and then sprinkle evenly with feta and cherries. Serve with vinaigrette to pass. Serves 2 to 3 as main course or 4 to 5 as a side. Refrigerate leftovers.
Recipe adapted from the California Cherry Board



If you live (or visit) in the Dallas, TX, area, be sure to visit a Market Street and get beautiful fresh cherries while they're available. This premiere crop comes directly from the the orchards of Central Valley California, and the folks in the Market Street produce department will even let you sample a taste.


Check out Market Street's Cherry Season Pinterest Board for more ideas:


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Apr 19, 2015

Social Media Weekly 14

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 We're here to make sure all of us have the best possible opportunities to make connections with each other on Facebook, Pinterest, Twitter, Instagram, and Google+

Each week, we will focus on a different social media platform. This week, it's Instagram. Link up your Instagram account, then go make Instagram CONNECTIONS with everyone else who's here! 

Are you with us? Let's do this! :)







Tweet so people can find you on Instagram! :)






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Apr 11, 2015

Banana Bread Carrot Muffins



Moist, sweet, and tender, Banana Bread Carrot Muffins are everything you want in a muffin. It's just a happy bonus that they're full of good things like whole wheat flour, bananas, carrots, coconut oil, and applesauce. 

They're delicious whether you're trying to eat a little more healthfully or not! 


Kids can't resist the mini muffins. Neither can I.


Banana Bread Carrot Muffins

1 cup all purpose flour
1 cup whole wheat pastry flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup well-mashed banana (about 3 medium, very ripe)
1 cup finely grated carrot (about 3 medium/large)
1 cup packed light brown sugar
2 large eggs, lightly whisked
1/3 cup coconut oil, gently melted
1/4 cup unsweetened applesauce
1 teaspoon vanilla


1. Preheat oven to 350 degrees.  Take one, 12 cup regular muffin pan and one, 12 cup mini muffin pan and spray the tops of the pans lightly with cooking spray (this is so if the muffins rise over the papers and on to the pans a little bit they won't stick). Line cups with paper liners. (Alternatively, this recipe will make 18 regular size muffins or one 9X5" loaf. You will need to adjust baking times for loaf). 
2. In a large bowl, combine flours, soda, baking powder, and salt. Whisk to combine. Set aside.
3. In a medium bowl, combine all the remaining ingredients and stir to combine very well.
4. Pour the banana mixture into the flour mixture and fold together gently by hand, until just combined. Do not overmix.
5. Fill muffin cups about 3/4 full. They don't rise a lot, but will round up just over the top of the papers. Bake until tops are dry and a toothpick comes out with a couple of moist crumbs attached, about 15 to 16 minutes for mini muffins, and about 23 to 24 minutes for regular muffins. Do not overbake. 
6. Let pans cool on wire rack for about 5 minutes, then remove muffins to rack to cool completely. Very good the same day, even better the next day. Will keep, tightly covered, for several days. Wrap well and freeze for several weeks.



Notes: 
  • Recipe makes 12 mini muffins and 12 regular size muffins OR 18 regular size muffins OR one 9X5" loaf. 
  • My 3 bananas yielded 1 and 1/4 cups mashed banana, and I went ahead and used all of it. 

You can't taste the carrot or feel it when you're eating (noted for kids or anyone who might not care for carrots), but it looks pretty, helps keep the muffins moist, and you get the carrot-y nutrition. :)


Pass the muffins, please~



You may also enjoy:


and


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Apr 1, 2015

Creamy Fruit Brunch Crescents


 After making kolaches the other day, I had some of the delicious fruit and cream cheese fillings left over. They made the best filled crescent rolls!

These cream cheese and fruit crescents would be perfect to serve at an Easter or Mother's Day brunch.


Creamy Fruit Brunch Crescents

Ingredients:
  • 1 can (8 count) crescent rolls
  • fillings of choice, such as canned pie filling, cream cheese filling (below), apricot filling (below)
  • 1 egg (for egg wash, optional)
  • sparkling sugar (optional)

1. Preheat oven to 375 degrees. Line 2 cookie sheets with parchment paper. If using egg wash, lightly whisk egg with 2 teaspoons water in a small bowl. Set aside.

2. Unroll crescents and place four on each lined cookie sheet. Spread about a teaspoon of cream cheese filling on each crescent. Spread about a teaspoon of fruit filling on each crescent, keeping most of it on the wider section.


3. Roll as for crescent rolls, ending with the small point of dough under the roll. Shape roll into rounded crescent shape. Brush lightly with egg wash and sprinkle with sparkling sugar, if desired. Bake until golden brown. Remove cookie sheet from oven and slide parchment holding rolls onto wire rack. Let cool. Refrigerate leftovers. 


Notes:  You can make the fillings a day or two ahead of time and refrigerate. I used canned cherry pie filling for the cherry crescents, and ran it through my food processor for a few seconds to chop up the cherries so there wouldn't be big lumps in the crescent dough. All of the fillings make more than enough for just 8 crescent rolls. You could easily make a double or triple batch of rolls.



Apricot Filling
6 oz. dried apricots
3/4 cup orange juice
6 tablespoons sugar
1 and 1/2 teaspoons lemon juice
In small covered saucepan, simmer apricots in orange juice until tender, 35 to 45 minutes. Drain apricots; discard juice. Pour apricots, sugar, and lemon juice into food processor and blend until fairly smooth and of desired consistency. Refrigerate leftovers. Keeps for several days.

Cream Cheese Filling
4 oz. cream cheese, softened
3 tablespoons + 1 teaspoon sugar
1 large egg yolk
1/2 teaspoon vanilla OR 1 teaspoon lemon zest

Mix all ingredients until smooth and well-combined. Refrigerate leftovers.




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