Posts Tagged ‘Greek yogurt’
Welcome to day 6 of #10DaysofTailgate hosted by Culinary Adventures with Camilla! There are nearly two dozen bloggers with over one hundred recipes to inspire you through an entire tailgating season. From Chili, Meatballs and Wings to Sangria, Pretzels and some sweet Desserts, we have all your tailgating recipe needs covered. #10daysofTailgate runs from September 20th through September 30th. A huge thank you goes to our event sponsors who have graciously donated prizes for our readers. There are fourteen different prize packages so make sure you enter the rafflecopter HERE and don’t forget to follow the hashtag on Twitter too, #10DaysofTailgate.
What’s a tailgate without a little heat in the form of buffalo wing sauce? But just because we’re talking about buffalo wings does not mean it has to scare away the health-conscious or vegetarians. I made this buffalo dip healthier by using Greek yogurt based Ranch dressing and cream cheese, then veggie-fied it with cauliflower instead of chicken. Best part is that even the indulgent, meat-lover’s will enjoy this dip. Bake in the oven or warm in a mini slow cooker, then serve with celery, carrot, and chips!
Here’s what the rest of the crew brought to the table…
Baked Potato Beer Dip by Cheese Curd In Paradise
Hot Caramelized Onion Dip by Eliot’s Eats
Healthier Buffalo Cauliflower Dip by The Spiffy Cookie
Dunkin Duck, Cheesy Bacon and Ranch Dip by A Day in the Life on the Farm
El Diablo Mango Mustard Glazed Grilled Scallops by Making Miracles
Honey Grilled Chicken and Vegetable Kebabs by Debbi Does Dinner Healthy
Thai Chicken Skewers by Sew You Think You Can Cook
Bacon Cheeseburger Soup by From Gate to Plate
Pumpkin Bars by The Pajama Chef
One year ago: Ginger Soy Beef with Chile-Tomatoes & Peppers
Two years ago: Crunchy Oven-Fried Ravioli
This moist and cheesy corn spoon bread pairs perfectly with your favorite chili or hearty soup, and it couldn’t be easier to make.
Yesterday I gave you a cornmeal pizza crust topped with BBQ chicken and cheese. Today I present to you a corn spoon bread. Two savory recipes in a row, I know it’s unusual but I’m suddenly bursting with savory recipes. I blame football season (not that I am upset about it) and every store throwing fall in my face.
This corn spoon bread gets it’s name because it is so moist that you may needing to eat it with a spoon. Not surprising if you look at the ingredient list: eggs, corn muffin mix, kernel corn, creamed corn, sour cream, butter, and cheese. It is perfect served along side of chili or your favorite hearty soup for fall. Or just chow down on it because there’s no resisting a good corn bread, especially when it is topped with cheese.
One year ago: Apple Crumble Cheesecake Bars
Reese’s and Oreo lovers unite! These mini Reese’s-Oreo cheesecakes not only have bits of peanut butter cup Oreo in them, but also as the crust. Top it off with a peanut butter-chocolate ganache.
As you may have noticed I love trying all the different kinds of Oreos they come out with. I stand by my belief that peanut butter Oreos were the best flavor ever. As such when I spotted the Reese’s peanut butter cup ones they jumped into my shopping basket. Their filling is half chocolate/half peanut butter giving them the flavor of a peanut butter cup sandwiched between chocolate Oreo cookies.
When I decided to chop them up and mix them into cheesecake I thought about making the cheesecake peanut butter flavored, but instead let the Oreos shine through on their own (not that I would’ve argued with more peanut butter). With Oreos as the crust, pieces in the cheesecake, and a peanut butter-chocolate ganache there’s nothing missing.
One year ago: Beginner Fondant
Two years ago: Sweet Potato Breakfast Biscuits
Not all healthy smoothies have to be green. Blueberries mask the green kale in this delicious smoothie.
Well. Last night’s game stunk. I scared the cat with my cries of anguish as I watched the painful 4 hour game, losing to an unranked Virginia Tech. I have to say they played extremely well for an unranked team. And Ohio State made a lot of mistakes. Guess if you have to lose, better to do it at the beginning of the season. But anyway, this is s food blog not sports so I’ll get on with it haha.
Want to know the trick to making the green color from healthy green stuff magically disappear? Apparently all you have to do is add blueberries. Believe it or not there is a full, packed cup of kale in this smoothie and only 1/2 cup of blueberries, yet all you see is this pretty purple smoothie. If you look closely you can see little flecks of green but who gets up close and personal with their smoothie? Drink up and feel good about it.
One year ago: Peanut Butter Ice Cream with Dark Chocolate Shell
Two years ago: Gluten-Free Jumbo Chocolate Pomegranate Quinoa Cookie
This nutty dip resembles the texture and versatility of hummus with a different flavor twist – edamame.
If you are into college football then you are as excited as I am about tomorrow! Well you may be more excited than I am actually because upon hearing of the injury of the Ohio State QB’s shoulder I deflated a bit. However, that won’t stop me from watching all the games I can lay my eyes on and whipping up appetizers and desserts made of peanut butter and chocolate. Which means for the next several weeks PB+Choc Saturdays are back! Even if you don’t like college football you can appreciate from peanut butter and chocolate goodness. But that’s tomorrow.
Being the day before the game I decided it was a good time to post an appetizer recipe. Maybe I’ll make it a thing, “App Friday”. The first dip up for grabs is one that reminds me of hummus but instead of pureed chick peas it is edamame which creates a pretty green color. Different flavor of course, but just as versatile of a spread/dip. Chips, veggies, crackers, whatever you can find to scoop it up!
One year ago: Gnocchi, Sweet Corn & Arugula in Cream Sauce
Two years ago: Reese’s Peanut Butter Oatmeal Breakfast Cookie
Welcome to Ice Cream Week 2014! This year the event is hosted by Kim of Cravings of a Lunatic and Susan of The Girl in the Little Red Kitchen. We have teamed up with 25 amazing bloggers to bring you ice cream treats all week long. I hope you have as much fun as we did. Break out those stretchy pants and celebrate Ice Cream Week with us.
Our sponsors for the event have provided us with some great prizes. A huge thanks to Cake Boss, Anolon, Microplane, WÜSTHOF, Page Street Publishing and Quarry Spoon. Kim of Cravings of a Lunatic and Susan of The Girl in the Little Red Kitchen have tossed in a bonus prize of a Cuisinart Ice Cream Maker because they think everyone should own one!
Here’s what is up for grabs, One Winner Takes All:
One Copy of the Cookbook Making Artisan Gelato by Torrance Kopfer
One Copy of the Cookbook Everything Goes with Ice Cream by Koralee Teichroeb
One Copy of the Cookbook Vegan Scoop by Wheeler del Torro
One Copy of the Cookbook The Great Vegan Bean Book by Kathy Hester
One Copy of the Cookbook Eat More Dessert by Jenny Kellar
One Copy of the Cookbook The Perfect Scoop by David Lebovitz
One Copy of the Cookbook Scoop Adventures by Lindsay Clendaniel
Enter to win using the Rafflecopter widget located at the end of this post!
The kick off of Ice Cream Week just so happens to land on National Ice Cream Pie Day and obviously I took the opportunity to make an ice cream pie. A salted caramel ice cream pie complete with a pretzel crust.
I know that dulce de leche technically is not caramel but it does have a caramelized flavor. I have recently become obsessed with no-churn ice cream and since it is made with sweetened condensed milk I decided that dulce de leche was the perfect choice for making a caramel-like no-churn ice cream. After all, you can make dulce de leche by cooking sweetened condensed milk while it’s still in the can. And this ice cream pie tasted pretty darn good to me!
Peach-mango smoothie made with fresh fruit, nectar and Greek yogurt. So good you’ll think you are having dessert.
Today is the day before my interview in Memphis, so naturally I arrived to town a day early in order to run the Bardog 5K with Maggie this morning! In all the time I lived in Memphis I never managed to participate in this 5K, something always got in the way. But there’s nothing stopping me now and since I don’t like eating a heavy breakfast before running any distance lets make a smoothie.
This smoothie may be my new favorite. Unfortunately with peach season nearing its end it will have a short life unless I get desperate and use canned peaches. I bought both the peach and the mango fresh then cut and froze myself but of course you can buy pre-frozen. Blend them up with peach or mango nectar, honey and Greek yogurt and you’re done. I used peach Greek yogurt with mango nectar. Plain or vanilla Greek yogurt would work too if you want to tone down all that sweet fruit. I personally loved it.
One year ago: Funfetti Ice Cream Krispie Cupcakes
Two years ago: Dark Chocolate Black Cherry Oatmeal Cookie-wiches
Don’t worry about sharing with this s’mores lasagna for one. Made with layers of graham cracker, chocolate sweetened Greek yogurt, and graham crackers.
Happy National S’mores Day! Today is yet another fun food holiday that landed on a Sunday which means this dangerous little guy comes to you in single serving size.
The idea for this came from my chocolate peanut butter cup lasagna which was a huge hit. This s’mores version is a tiny bit healthier being made with Greek yogurt that has been sweetened slightly with cocoa powder and powdered sugar. The rest isn’t quite as healthy with marshmallow creme, graham crackers, mini marshmallows and a chocolate drizzle.
If made for a crowd this would great presented in a tall clear glass, better defining the layers. But since I know you’re just going to eat this while standing over the kitchen counter there’s no need to get all fancy.
It’s burger month! Crank up your turkey burgers with spicy mustard and sweet potato, served with spicy mustard-mayo and a pretzel roll.
It’s burger month! A month-long celebration of all things burger hosted by Kita (Pass the Sushi & Girl Carnivore) and joined by 30 other bloggers including myself. Every day this month each one of us is sharing a different burger recipe and to make the deal even more delicious we’re hosting a giveaway with prizes to help get your burger on. Just use the Rafflecopter widget located at the bottom of this post.
My burger is actually a turkey burger. A turkey burger mixed with sweet potato and smokey chipotle mustard, topped with a smokey chipotle mustard-mayo, and served on a pretzel bun. While I was at it I marinaded some zucchini and yellow squash in a mixture of olive oil and the same spicy mustard to grill along with the burgers. You may be thinking that mustard in every component is over-kill but I assure you it is not. The mustard added a different kick of flavor to each part. Why not slather the mustard on the burger bun too while you’re at it?
Thanks for chcking out my burger for #burgermonth and an ever bigger thanks to all of the awesome bloggers contributing to this month month burger-fest and of course the fabulous companies that have donated prizes, El Diablo Hot & Spicy Mustard, FireWire Grilling Skewers, Hamilton Beach, KitchenIQ, The Spice House, and Wisconsin Cheese
One year ago: Breakfast Crème Brulee
Get a serious sweet-and-sour fix with this Sour Patch Kids Cake. Lemon cake, lemon frosting and a ton of Sour Patch Kids!
More new nephew (newphew?) news! His name is Griffin Watson, born at 10:46 pm on 7/1/14 (at least in California), and weighed in at 6lbs 11 oz, 20.5 inches. Here’s another cute picture my brother shared (CLICK HERE). I cannot wait to see a picture of Luke and Griffin together! To celebrate I am giving you cake. Sour Patch Kid covered cake to be exact. The cake itself is lemon flavored, as is the frosting, and is decorated with Sour Patch Kid gummies and covered in any remnant Sour Patch sweet-but-sour sugar that collected at the bottom of the bag. “First they’re sour, then they’re sweet” indeed. Hopefully Griffin will be mostly sweet rather than sour, just like his big brother :-).
This cake was actually made for a friend’s birthday. As you can guess when he told me he loved citrus things and Sour Patch Kids I took him at his word and made a lemony-Sour Patch covered cake. And he loved it! The inside was actually rainbow colored just like the surprise-rainbow lemon cake I shared awhile back (the method for creating that design ends up making 2 full cakes) which made it even more fun. The recipe here however does not reflect that method as I have left that secret to be discovered in the Surprise-Inside Cakes cookbook. If you haven’t checked it out yet you must!
One year ago: Fruit & Yogurt Popsicles