Garnish with Lemon http://www.garnishwithlemon.com Enliven your family meals Wed, 27 May 2015 22:33:07 +0000 en-US hourly 1 http://wordpress.org/?v=4.2.2 Avocado Ranch Veggie Pizza Bites http://www.garnishwithlemon.com/avocado-ranch-veggie-pizza-bites/ http://www.garnishwithlemon.com/avocado-ranch-veggie-pizza-bites/#respond Wed, 27 May 2015 08:00:00 +0000 http://www.garnishwithlemon.com/?p=7362

Incorporate those fresh summer vegetables into a protein-packed snack with these colorful Avocado Ranch Pizza Bites! It’s no secret that Grady is a bit of a picky eater, particularly when it comes to vegetables. Whenever we go to his annual well child checks, the doctor inquires about the typical topics: sleep habits, physical activity levels,...

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Incorporate those fresh summer vegetables into a protein-packed snack with these colorful Avocado Ranch Pizza Bites!

Avocado Ranch Veggie Pizza BitesIt’s no secret that Grady is a bit of a picky eater, particularly when it comes to vegetables. Whenever we go to his annual well child checks, the doctor inquires about the typical topics: sleep habits, physical activity levels, growth patterns and, of course, nutrition. The question inevitably arises about what kinds of vegetables Grady likes to eat. The answer is always the same: carrots-and-dip. (Together. Not separate.) The doctor usually laughs at this “new” food group, but it is completely true. I can usually get Grady to eat (or at least try) most veggies as long as there is a bottle of ranch dressing nearby. So it couldn’t have been more fitting that Hidden Valley® – the people that invented ranch – asked us to create a recipe using their new Greek Yogurt Dips Mix.

These Avocado Ranch Veggie Pizza Bites are a colorful, tasty way to combine all of that good-for-you summer produce that will soon be overflowing at local markets – or maybe even your own backyard, if you’re lucky enough to have a green thumb! The new Hidden Valley® Greek Yogurt Dips Mix is specially formulated to be used with Greek yogurt, so you get the same great ranch flavor you expect from Hidden Valley® combined with the protein power (and lower fat) of Greek yogurt.

Aside from some peeling and chopping, this recipe comes together quickly. Cut and bake crescent roll dough into bite-sized squares. Stir some nutrition-dense pureed avocado and protein-packed Greek yogurt into the Hidden Valley® Greek Yogurt Dips Mix. Slather dip on the baked squares and top with whatever colorful assortment of veggies you have in your fridge.

Snacks are served!

Avocado Ranch Veggie Pizza Bites

Avocado Ranch Veggie Pizza Bites
 
Prep time
Cook time
Total time
 
Serves: 24
Ingredients
  • 1 (8-ounce) package seamless crescent roll dough
  • 1 (0.74-ounce) packet Hidden Valley® Greek Yogurt Dips Mix
  • 1½ cups plain Greek yogurt
  • 1 avocado, peeled, pitted and pureed
  • Chopped tomatoes, carrots, broccoli, bell peppers, cucumbers and olives
Instructions
  1. Preheat oven to 375 degrees.
  2. Unwrap crescent roll dough and roll out slightly until dough is uniformly thick. Use a pizza cutter or dull knife to cut dough into 2 inch squares. (I ended up with about 24 squares.) Place dough squares on two large baking sheets. Bake for 9-12 minutes or until golden brown, rotating pans halfway through. Remove from oven and allow to cool completely.
  3. Meanwhile, combine Hidden Valley® Greek Yogurt Dips Mix with yogurt and avocado. Stir well. Evenly spread dip on each crescent roll square and top with assorted chopped vegetables. Serve immediately.

 

This is a sponsored conversation written by me on behalf of Hidden Valley – Greek. The opinions and text are all mine.

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10 Easy BBQ Side Dishes http://www.garnishwithlemon.com/10-easy-bbq-side-dishes/ http://www.garnishwithlemon.com/10-easy-bbq-side-dishes/#comments Mon, 25 May 2015 08:00:00 +0000 http://www.garnishwithlemon.com/?p=7309

Pin this list of 10 Easy BBQ Side Dishes and never wonder what to bring to another summer grill out again! Here in Minnesota we don’t take our summers for granted. We fill every waking minute of warm weather with opportunities to be outside, whether it’s an informal lunch on the patio after a morning...

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Pin this list of 10 Easy BBQ Side Dishes and never wonder what to bring to another summer grill out again!

10 Easy BBQ Side Dishes for Summer Entertaining

Here in Minnesota we don’t take our summers for granted. We fill every waking minute of warm weather with opportunities to be outside, whether it’s an informal lunch on the patio after a morning of yard work or a leisurely backyard dinner watching the sun go down with friends and family. But even our favorite summer food menus need a little inspiration now and then. Add a little variety to your next grill out with this list of 10 Easy BBQ Side Dishes. (Bonus points: no mayo here!)

10. Tomato Feta Pasta Salad

Tomato Feta Pasta SaladNo summer picnic is complete without a pasta salad. This crowd-pleasing version is packed with sun-dried tomatoes, feta cheese and kalamata olives in every spoonful.

9. Danish Potato Salad

Danish Potato Salad A far cry from your traditional potato salad, this Danish twist gets its pretty yellow color from Yukon Gold potatoes and its briny bite from capers, mustard and scallions.

8. Grilled Corn, Tomato and Mozzarella Salad

Grilled Corn, Tomato and Avocado Salad Hands down, one of my favorite summer salads with a unique flavor twist from the cilantro-based dressing – love, Love, LOVE IT!

7. Antipasto Salad with Red Wine Vinaigrette

Antipasti Salad with Red Wine VinaigretteWant to serve something a little more substantial for your meal? This Antipasto Salad – packed with meats and veggies – fits the bill beautifully.

6. Fruit Salad with Lime Mint Dressing
Fruit Salad with Lime Mint Dressing Yes, you can put a twist on boring old fruit salad! One taste of the lime mint dressing in this recipe, and you’ll be back at the buffet table for more.

5. Tomato, Feta and Vidalia Onion Salad

Tomato, Feta and Vidalia Onion Salad A handful of ingredients really make this salad shine, especially when juicy, ripe grape tomatoes are crowding the markets.

4. Panzanella

Panzanella Gah, can I have another favorite summer salad? I could eat this mouthwatering combination of bread, tomatoes, basil and mozzarella for lunch every day.

3. Pesto Pasta Salad with Peas

Pesto Pasta Salad with Peas Spinach is mixed into the pesto dressing giving this salad a double dose of veggies and an irresistible, vibrant green color.

2. Watermelon Feta Salad

Watermelon Feta SaladSavory and sweet can’t be beat in my book, and this combination of sweet melon and salty feta makes my mouth water!

1. Mediterranean Quinoa Salad

Mediterranean Quinoa SaladDon’t forget the whole grains when planning your menu. Make a double batch of this craveable Mediterranean-inspired salad and enjoy it for lunch all week long.

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Creamy Goat Cheese Pesto Dip http://www.garnishwithlemon.com/creamy-goat-cheese-pesto-dip/ http://www.garnishwithlemon.com/creamy-goat-cheese-pesto-dip/#comments Wed, 20 May 2015 08:00:00 +0000 http://www.garnishwithlemon.com/?p=7310

  This 5-ingredient Creamy Goat Cheese Dip will be a game changer for your next barbecue. And serving it in individual cups makes it even more party-friendly.  Ah, goat cheese. It gets me every single time. This Creamy Goat Cheese Pesto Dip – filled with fresh basil, goat cheese, parmesan and garlic – is definitely a keeper....

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  This 5-ingredient Creamy Goat Cheese Dip will be a game changer for your next barbecue. And serving it in individual cups makes it even more party-friendly. 

Creamy Goat Cheese Pesto Dip

Ah, goat cheese. It gets me every single time. This Creamy Goat Cheese Pesto Dip – filled with fresh basil, goat cheese, parmesan and garlic – is definitely a keeper.

Recipes that use a handful of ingredients and that take mere minutes to make are my absolute favorites. (Remember this Tomatillo Salsa or these Pesto Bites?) True, there are some days where I have the time to spend in the kitchen and enjoy putting a lot of effort into meals. But this summer is going to be a doozy. Right now the kids are each playing a sport – baseball and soccer – which translates into games 4 nights a week between the two kids. I love to watch them play, but I don’t love eating dinner at 4:30. Mostly because it means I need to feed the kids again when we get home. And that’s where this 5-ingredient, 5-minute Creamy Goat Cheese Pesto Dip comes in. It’s a snack with protein and gets my kids eating more veggies. Win-win.

Not only good for late night munchies, this dip is a great addition to any summer gathering. Scoop a dollop of dip into a small plastic cup (read: no dishes), add some veggies on the top, and you have individual servings ready to go. Clean up is a piece of cake, too. If you are lucky enough to have leftovers, add it to some pasta or on top of your chicken. Oooh la la. Creamy Goat Cheese Pesto goodness.

Creamy Goat Cheese Pesto Dip

Creamy Goat Cheese Pesto Dip
 
Prep time
Total time
 
Recipe type: appetizers
Serves: 2 cups
Ingredients
  • 2 cups packed fresh basil leaves
  • ½ cup grated parmesan cheese
  • 8 ounces goat cheese
  • ½ teaspoon salt
  • ½ cup olive oil
Instructions
  1. Mix basil, cheeses and salt in a food processor or blender until smooth. Add olive oil in even stream and mix until combined.
  2. Serve immediately or store in refrigerator.

 

 

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Mini Pavlovas with Blueberries and Kiwi http://www.garnishwithlemon.com/mini-pavlovas-with-blueberries-and-kiwi/ http://www.garnishwithlemon.com/mini-pavlovas-with-blueberries-and-kiwi/#comments Mon, 18 May 2015 08:00:00 +0000 http://www.garnishwithlemon.com/?p=7284

Come join the fun! We’re celebrating the arrival of a special baby boy today with these Mini Pavlovas with Blueberries and Kiwi. My first baby just turned twelve (What!?! How did that happen??), but I can still recall the wave of emotions I felt anticipating her arrival. Little did I know that bringing her into...

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Come join the fun! We’re celebrating the arrival of a special baby boy today with these Mini Pavlovas with Blueberries and Kiwi.

Mini Pavlovas with Blueberries and KiwiMy first baby just turned twelve (What!?! How did that happen??), but I can still recall the wave of emotions I felt anticipating her arrival. Little did I know that bringing her into this world was just the start of the emotional rollercoaster that parenthood is, but there is nothing I’d rather do than be a mom to my two babes.

Which is why we are so excited to help celebrate the arrival of another blogger’s first bundle of joy. Taylor of greens & chocolate will welcome a baby boy next month. Lisa and I first met Taylor and her husband a few years ago at a foodie event here in Minneapolis. Such a cute, down to earth couple! We know they will make great parents. So how does a food blogger honor such a momentous occasion? With Mini Pavlovas with Blueberries and Kiwi, of course!

Don’t be intimidated by these little beauties. Yes, they look kinda fancy, but the ingredient list is short and most of the work is done with your handy stand mixer. A pavlova is simply a meringue-based dessert with a crispy exterior and a delightfully soft, marshmallow-like interior. It was originally created in honor of the Russian ballerina, Anna Pavlova, for her tour of Australia and New Zealand in the 1920s. Most pavlova recipes are topped with whipped cream, but I upped the decadence factor just a bit and added cream cheese to my whipped cream. The choice of fruit is entirely up to you, but blueberries and kiwi (blue and green) seemed like solid picks to honor a baby boy.

Tip: After the pavlovas have baked and cooled, you can store them in an airtight container for up to 24 hours. You can make the cream cheese whipped cream in advance, too, and simply assemble right before guests arrive. Yay! Bonus points for any recipe that can be prepped ahead of time!

Mini Pavlovas with Blueberries and Kiwi

5.0 from 2 reviews
Mini Pavlovas with Blueberries and Kiwi
 
Prep time
Cook time
Total time
 
Author:
Serves: 16
Ingredients
Pavlovas:
  • 3 large egg whites
  • ⅞ cup sugar
  • ½ teaspoon white vinegar
  • ¼ teaspoon vanilla extract
  • ⅛ teaspoon salt
  • 1 tablespoon plus 1 teaspoon corn starch
Cream Cheese Whipped Cream:
  • 4 ounces cream cheese, softened
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
Fruit:
  • Blueberries
  • Peeled and sliced kiwi fruit
Instructions
To make the pavlovas:
  1. Preheat oven to 300 degrees. Place oven racks in the bottom third of the oven. Line 2 baking sheets with parchment. Set aside.
  2. Beat egg whites in a stand mixer with a whisk attachment until foamy. Slowly pour in the sugar and beat on medium high speed for about 10 minutes or until firm glossy peaks appear. Beat in the vinegar, vanilla and salt. Sprinkle the cornstarch over the egg-sugar mixture and gently fold it in.
  3. Place a heaping spoonful of the meringue mixture on the baking sheet. (You're aiming for 2½ - 3" in diameter.) Repeat until you have approximately 16 meringues total. Use a clean spoon to create a small well in the center of each pavlova (for the cream cheese whipped cream). Smooth the sides of the pavlovas, if desired.
  4. Place baking sheets in the oven and lower the temperature to 225 degrees. Bake for one hour, rotating pans halfway through. After one hour, turn off the oven and prop the door open with the wooden handle of a spoon or spatula. Allow the meringue to cool in the oven for 30 minutes, then remove pans and allow to cool completely.
To make the cream cheese whipped cream:
  1. Beat cream cheese in a small bowl until soft and no visible lumps remain. Beat the whipping cream on high speed in a medium sized bowl until soft peaks form. Add the cream cheese to the whipped cream and whip on high until stiff peaks form. Gently beat in the sugar and vanilla. Keep refrigerated until ready to use.
To assemble:
  1. Place a dollop of cream cheese whipped cream on each pavlova. Top with blueberries and sliced kiwi.

taylorbabyshower

We’re not the only ones celebrating Taylor’s sweet baby boy today. Check out these other amazing recipes for Taylor’s virtual baby shower:

Quick Jam from Mrs. Olson’s Kitchen

Cheesy Polenta Cakes with Blueberry and Corn Relish from Girl Versus Dough

DIY Chocolate Chip Peanut Crunch Clif Bars from Fit Foodie Finds

Lemon Cupcakes with Fresh Blueberry Icing from Making Thyme for Health

Caramelized Onion and Cheddar Gougeres from The Cooking Actress

Strawberry, Cucumber and Mozzarella Phyllo Cups from Cookie Monster Cooking

Blueberry Lemon Donut Muffins from A Kitchen Addiction

Blackberry Ginger Thyme Smash from The Lemon Bowl

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Watermelon Gin Punch http://www.garnishwithlemon.com/watermelon-gin-punch/ http://www.garnishwithlemon.com/watermelon-gin-punch/#comments Wed, 13 May 2015 08:00:00 +0000 http://www.garnishwithlemon.com/?p=7134

Batch cocktails let you spend time with your friends at a party instead of playing bartender. Sweeten up your summer gatherings with Watermelon Gin Punch.  Sometimes entertaining feels like it can be a lot of work. But it doesn’t have to be if you do as much as possible in advance….and when you have Watermelon Gin Punch...

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Batch cocktails let you spend time with your friends at a party instead of playing bartender. Sweeten up your summer gatherings with Watermelon Gin Punch. 

Watermelon Gin Punch

Sometimes entertaining feels like it can be a lot of work. But it doesn’t have to be if you do as much as possible in advance….and when you have Watermelon Gin Punch on the menu. A cocktail that takes care of all of the bartending duties for me is music to my ears, even more so because it can be made a day ahead of time. Plus creating a specialty cocktail for an event is a great little touch to make your gathering more personal and your guests feel special. 

I’m pretty smitten with this punch. But don’t be mistaken; even with this gorgeous rosy pink color, it’s not a super sweet drink. This refreshing mixture of watermelon juice, gin and mint screams all things summer.

Who knew that making your own watermelon juice was so easy? Not me, that’s for sure. Pop it in a blender, strain the pulp out with a fine meshed sieve, and you are in business. Gin not your thing? Vodka would be fabulous as well. Need a non-alcoholic version? No worries; just omit the alcohol all together.

Watermelon Gin Punch makes your summer entertaining nearly effortless. Cheers to summer, friends and fun cocktails!

Watermelon Gin Punch

5.0 from 1 reviews
Watermelon Gin Punch
 
Prep time
Total time
 
Author:
Recipe type: cocktails
Serves: 8
Ingredients
Fresh watermelon juice:
  • ½ of a personal sized watermelon, cut into chunks
Punch:
  • 4 cups fresh watermelon juice
  • 12 springs fresh mint
  • 1 cup freshly squeezed lemon juice
  • 1 cup simple syrup
  • 2 cups gin
Instructions
To make the watermelon juice:
  1. Add watermelon chunks to blender and blend until liquified. Pour juice through fine meshed sieve to remove solids.
To make Punch:
  1. Add mint to a tall pitcher and muddle to release the oils. Pour in watermelon juice, simple syrup, lemon juice and gin. Stir to mix. Pour over ice and serve.
Notes
Keeps in refrigerator for 2-3 days.

Need more Summer Cocktail Ideas?

Follow Garnish with Lemon’s board Cocktail and Drink Recipes on Pinterest.

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Grilled Romaine and Steak Salad http://www.garnishwithlemon.com/grilled-romaine-and-steak-salad/ http://www.garnishwithlemon.com/grilled-romaine-and-steak-salad/#comments Mon, 11 May 2015 08:00:00 +0000 http://www.garnishwithlemon.com/?p=7279

Reward yourself after a long day of spring chores with this mouth-watering Grilled Romaine and Steak Salad! Spring is kind of a lot of work. Don’t get me wrong; it’s my favorite season. Few things rival the smell of freshly blooming lilac bushes and crabapple trees in my book. And after a back-breaking weekend of...

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Reward yourself after a long day of spring chores with this mouth-watering Grilled Romaine and Steak Salad!

Grilled Romaine and Steak Salad

Spring is kind of a lot of work.

Don’t get me wrong; it’s my favorite season. Few things rival the smell of freshly blooming lilac bushes and crabapple trees in my book. And after a back-breaking weekend of spring clean up and yard work, nothing beats firing up the grill for dinner al fresco. Since we were cooped up all winter, the last place I want to spend my time is indoors, so an entire meal made on the grill, like this Grilled Romaine and Steak Salad, is music to my ears.

This salad is a perfect example of how a handful of quality ingredients work together to create something really special. Stubb’s Steak Spice Rub gave my rib eye a peppery kick with just a bit of heat from ancho chiles. (The smell off the grill was absolutely intoxicating.)

The grilled Romaine hearts were killer, too. And so simple to prepare! I’ll admit I was skeptical about how the grilled Romaine would work. How would it hold up? Lettuce just doesn’t seem to be like other veggies that I don’t hesitate to toss on the fire. Too wimpy. But I’m proud to admit that this salad has made me a grilled lettuce convert. Trust me; it’s the perfect partner for the peppery bite of the steak.

Top the whole thing with some bold and flavorful blue cheese crumbles, juicy grape tomatoes and drizzle it all with a tangy buttermilk-BBQ sauce dressing made with one of my favorite Stubb’s sauce flavors, Hickory Bourbon Bar-B-Q Sauce. Made with real bourbon (yes!), this smoky, thick sauce has just the right amount of sweetness to offset the tart buttermilk. (See what I mean? I bet your mouth is watering already!)

I may start looking for an excuse to do yard work if this salad is my reward at days end.

Grilled Romaine and Steak Salad

Disclosure: This post was sponsored by Stubb’s Legendary Bar-B-Q. All opinions are our own, and their products are truly some of our favorites. Thanks for supporting the companies that make Garnish with Lemon possible.

Grilled Romaine and Steak Salad
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
Buttermilk-BBQ dressing:
  • 3 tablespoons sour cream
  • 3 tablespoons mayonnaise
  • 1 tablespoon white wine vinegar
  • ¼ cup buttermilk
  • ⅓ cup Stubb's Hickory Bourbon Bar-B-Q Sauce
  • Salt and pepper
Steak Salad:
  • 24 ounces boneless Rib Eye steak, trimmed
  • Stubb's Steak Spice Rub
  • 2 whole Romaine hearts, washed, dried and cut in half lengthwise
  • Olive oil spray
  • Salt and Pepper
  • ¾ cup blue cheese crumbles
  • 1 cup sliced grape tomatoes
Instructions
To make the dressing:
  1. Whisk together sour cream, mayo, vinegar and buttermilk in a small bowl. Stir in bbq sauce. Season to taste with salt and pepper. Refrigerate until ready to use.
To make the salad:
  1. Preheat grill to medium high heat. Liberally season steak with spice rub. Grill to desired doneness. Set aside to rest.
  2. Lower heat to medium. Lightly spray romaine hearts with olive oil. Season with salt and pepper. Grill, cut sides down, for 2-3 minutes.
  3. Cut steak into thin slices. Place one Romaine heart half on a plate along with ¼ of the steak, tomatoes and blue cheese. Drizzle with buttermilk-BBQ dressing. Repeat with remaining Romaine hearts. Serve immediately.

 

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Rhubarb Bars http://www.garnishwithlemon.com/rhubarb-bars/ http://www.garnishwithlemon.com/rhubarb-bars/#comments Wed, 06 May 2015 08:00:00 +0000 http://www.garnishwithlemon.com/?p=7273

Rhubarb lovers unite! Spring is here in full force, and that means my rhubarb is coming in strong. These Easy Rhubarb Bars are the perfect way to let the tangy flavor shine through in all its glory. Are you a rhubarb lover? I find people fall into two camps: you either love it or you...

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Rhubarb lovers unite! Spring is here in full force, and that means my rhubarb is coming in strong. These Easy Rhubarb Bars are the perfect way to let the tangy flavor shine through in all its glory.

Rhubarb Bars

Are you a rhubarb lover?

I find people fall into two camps: you either love it or you hate it.

Me? I’m a lover and a purist at that.  Don’t get me wrong; I love rhubarb in any form (like these Strawberry Rhubarb Muffins, Rhubarb Apple Crisp or Rhubarb Barbecue Sauce.) But when I can taste the tangy flavor of straight rhubarb – like in these Rhubarb Bars  I’m in heaven.

My family? Not so much. Which, frankly, I don’t really mind. Rhubarb season is short, and since my family isn’t on the rhubarb train, that means I don’t have to share.

The fact that I have a huge crop growing in my backyard is simply icing on the cake. I call it “rhubarb on demand”. It’s also the ONE thing in my yard the bunnies won’t eat. Which is lucky for them, because if they start touching that, let’s just say there will be some changes around here.

For those of you who don’t like super sweet desserts, this recipe is for you. I started with a butter filled shortbread crust and topped it with slightly sweet rhubarb filling that finishes with the perfect pucker. Spring dessert perfection.

What camp do you fall in? I’m always looking for new ways to get my rhubarb fix. Let me know what other goodies I need to add to my recipe collection!

Rhubarb Bars

Rhubarb Bars
 
Prep time
Cook time
Total time
 
Recipe type: desserts
Serves: 9
Ingredients
Crust:
  • 1 cup flour
  • ⅓ cup powdered sugar
  • 1- 4 ounce stick very cold butter, diced
Filling:
  • 2 eggs
  • 1¼ cup sugar
  • ¼ cup flour
  • ½ tsp salt
  • 3⅓ cups finely chopped rhubarb
Instructions
To make the crust:
  1. Preheat oven to 350 degrees.
  2. In a food processor, pulse the crust ingredients until they are a crumble consistency. Press into a 8 x 8 pan. Bake for 15 minutes.
To make the filling:
  1. In a medium bowl, lightly beat two eggs. Add flour, salt, and sugar and mix well. Gently stir in rhubarb. Pour mixture over the hot crust. Bake for another 35-40 minutes or until filling is set.
  2. Cool, cut into squares and serve.

 

 

 

 

 

 

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Mini Crab Cakes http://www.garnishwithlemon.com/mini-crab-cakes/ http://www.garnishwithlemon.com/mini-crab-cakes/#comments Mon, 04 May 2015 08:00:00 +0000 http://www.garnishwithlemon.com/?p=7274 Need a new appetizer to bring to a party? Mini Crab Cakes are the perfect summer indulgence. Crisp, golden and filled with jumbo lump crab meat. Be sure to get one before they disappear! I’m a purist when it comes to a lot of foods, and crab cakes are at the top of the list. I...

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Need a new appetizer to bring to a party? Mini Crab Cakes are the perfect summer indulgence. Crisp, golden and filled with jumbo lump crab meat. Be sure to get one before they disappear!

Mini Crab Cakes

I’m a purist when it comes to a lot of foods, and crab cakes are at the top of the list. I don’t like peppers, onions, celery or other vegetables in them. I simply want big chunks of crab and the taste of the crab meat to shine through. That’s just what happens with these easy Mini Crab Cakes. A short ingredient list makes them simple to put together, too. Win-Win!  

There are three critical parts to getting perfect mini crab cakes:

1) Don’t over mix the crab meat mixture,

2) Chill the mixture well (or else you’ll end up with a crumbly mess of crab pieces), and

3) Don’t crowd the pan.

Sounds easy, right? And it totally is, if you have some patience.

And patience when it comes to crab cakes can be hard.  But when you know it leads to these beauties, everything gets a little easier. And it will only take once for the crab cakes fall apart in the pan to make the waiting even easier next time. (Can you tell I’m speaking from experience?)

You know how we love things in mini form because it’s built-in portion control. But we also love foods that can do double duty. Need an easy meal? Make 8 big crab cakes, add a salad and dinner is served. Lucky enough to have leftovers? Well, that’s never happened here, so if it happens to you, let me know. Deal?

Mini Crab Cakes

Mini Crab Cakes
 
Prep time
Cook time
Total time
 
Recipe type: Appetizers
Serves: 20
Ingredients
  • ½ cup olive oil mayonnaise
  • 1 egg, lightly beaten
  • 1 tablespoon Dijon mustard,
  • 1 tablespoon Worcestershire sauce
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 pound jumbo lump crab meat
  • 1 cup panko crumbs
  • 3 tablespoons vegetable oil
Instructions
  1. Combine mayonnaise, egg, mustard, Worcestershire, salt and pepper in a small bowl and stir well. Add crab and panko crumbs and stir gently to coat. Refrigerate for 30 - 60 minutes (or up to 24 hours).
  2. Gently form crab mixture into mini patties. (I used my medium cookie scoop to portion.) Heat oil in a frying pan over medium high heat until hot. Add patties to pan and fry for 3 minutes a side. Remove from pan and continue with the rest of the crab patties. Be sure to not overcrowd pan to allow for even browning. Serve with lemon wedges.

 

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Balsamic Berry Shortcakes with Greek Yogurt Whipped Cream http://www.garnishwithlemon.com/balsamic-berry-shortcakes-with-greek-yogurt-whipped-cream/ http://www.garnishwithlemon.com/balsamic-berry-shortcakes-with-greek-yogurt-whipped-cream/#respond Fri, 01 May 2015 07:00:00 +0000 http://www.garnishwithlemon.com/?p=7141 Shortcake doesn’t have to be boring! Surprise Mom on Mother’s Day with Balsamic Berry Shortcakes with Greek Yogurt Whipped Cream. It’s May! Which also means the beginning of berry season. While our Minnesota berries are not ready to pick quite yet, they ARE abundant at the grocery store. And there is something about spring berries that...

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Shortcake doesn’t have to be boring! Surprise Mom on Mother’s Day with Balsamic Berry Shortcakes with Greek Yogurt Whipped Cream.

Balsamic Berry Shortcakes with Greek Yogurt Whipped Cream

It’s May! Which also means the beginning of berry season. While our Minnesota berries are not ready to pick quite yet, they ARE abundant at the grocery store. And there is something about spring berries that make me happy – mostly because it means summer is right around the corner!

These Balsamic Berry Shortcakes with Greek Yogurt Whipped Cream are one of the tastiest ways I’ve found to use those spring berries. What’s not to love? Especially because I included protein-rich Greek yogurt in both the shortcakes and the whipped cream. Even better? No one will guess that it is there. The shortcakes are still crumbly and delicious, and the Greek yogurt whipped cream is still rich and indulgent.

Let me share another little secret about the Greek yogurt whipped cream: it doesn’t get watery in the fridge. So prep it the day before, and then layer it on the shortcakes with the balsamic berries. Voila! A simple and tasty warm weather dessert that will be welcome all summer long.

Balsamic Berry Shortcakes with Greek Yogurt Whipped Cream

We’re partnering with the American Dairy Association Mideast to share these Balsamic Berry Shortcakes with you. Get the full recipe on their blog.

This post was sponsored by ADA Mideast. As always, all opinions are 100% my own. Thank you for supporting the organizations that make Garnish with Lemon possible.

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Lemon Chicken and Broccoli Alfredo http://www.garnishwithlemon.com/lemon-chicken-and-broccoli-alfredo/ http://www.garnishwithlemon.com/lemon-chicken-and-broccoli-alfredo/#respond Thu, 30 Apr 2015 08:00:00 +0000 http://www.garnishwithlemon.com/?p=6960 Put a fresh spin on your weeknight dinner menu with this 30-minute Lemon Chicken and Broccoli Alfredo.  This was a recent conversation with Grady: Grady: “Mom, what’s for dinner?” Me: “Chicken.” Grady: “Again?! We ALWAYS have chicken.” Me: “We do not ALWAYS have chicken. Just some of the time.” Grady: “Yeah, well, I think we do....

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Put a fresh spin on your weeknight dinner menu with this 30-minute Lemon Chicken and Broccoli Alfredo. Lemon Chicken and Broccoli Alfredo

This was a recent conversation with Grady:

Grady: “Mom, what’s for dinner?”

Me: “Chicken.”

Grady: “Again?! We ALWAYS have chicken.”

Me: “We do not ALWAYS have chicken. Just some of the time.”

Grady: “Yeah, well, I think we do. And I’m tired of chicken!”

Geez. Tough crowd.

But I get what he’s saying. Sometimes chicken just seems like … chicken – again. It’s not always easy to find new things to do with chicken, especially during busy weeks. But that doesn’t mean that the old tried and true protein needs to be boring. Sometimes just a little tweaking makes everything old new again. Case in point? This Lemon Chicken and Broccoli Alfredo.

Nearly everyone has enjoyed Chicken Alfredo at some point, but a few squirts of lemon juice in the Alfredo sauce and chicken sprinkled with lemon pepper seasoning give this family-friendly meal a fresh new spin. Ragú®’s Classic Alfredo Sauce already has a delicious taste your whole family will love, but using their ready-made sauce also helps the whole thing come together in 30 minutes – ideal for weeknight dining.

Lemon Chicken and Broccoli AlfredoOur weeks are as crazy as the next family, and while I don’t short order cook for my kids, I’m always cognizant of my kids’ preferences for meals so they will actually get some food in their bellies to fuel up before we are off to the next event. I was inspired by the Ragú® Chicken & Broccoli Alfredo recipe, but put my own personal spin on this Lemon Chicken and Broccoli Alfredo to make it great for your picky eaters (ahem, Grady) as you can keep everything separate and have them eat however they please. Using the sauce as a dip is a fun added bonus.

This year, Ragú® is recognizing and celebrating everything that makes family mealtime #Saucesome and wants to learn what you do to keep the fun in meal time. Share your #Saucesome ideas on Ragú®’s Twitter page, and visit ragusweeps.com for a chance to win a variety of #Saucesome prizes! You can also check out facebook.com/ragusauce and Pinterest.com/ragusauce for additional delicious recipe ideas.

Lemon Chicken and Broccoli Alfredo

Lemon Chicken and Broccoli Alfredo
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • 1 pound frozen broccoli florets
  • 1 pound rotini pasta
  • 1¼ pounds boneless, skinless chicken breasts
  • olive oil spray
  • 3 teaspoons lemon pepper seasoning
  • 1 tablespoon extra-virgin olive oil
  • 1 (16-ounce) jar Ragú® Classic Alfredo Sauce
  • 1½ teaspoons fresh lemon zest
  • ¼ cup fresh lemon juice
  • Grated Parmesan cheese for garnish, if desired
Instructions
  1. Cook pasta and broccoli according to package directions. Set aside.
  2. Meanwhile, heat large skillet over medium high heat. Place chicken breasts between plastic wrap or wax paper and pound until they are of similar thickness. Spray both sides of chicken with olive oil and evenly sprinkle with lemon pepper chicken. Add 1 tablespoon olive oil to skillet along with chicken. Cook chicken for 4 minutes per side or until cooked through. Remove from skillet, cut into cubes and keep warm.
  3. Wipe out skillet and return to stove. Stir together Ragú® Classic Alfredo sauce, lemon zest and juice in skillet. Heat over medium low heat until warmed through, stirring occasionally. Add pasta, broccoli and chicken to skillet, stir to combine and cook until heated through.
  4. Serve with grated Parmesan cheese, if desired.

 Disclaimer: This blog post was sponsored by Ragú®. All opinions are 100% our own. Thank you for supporting the companies that make Garnish with Lemon possible. 

Ragú is celebrating everything that makes family mealtime #Saucesome. From unique recipes to silly moments to crazy weeknights…we want to hear it all.

Do you have a recent #Saucesome moment or recipe? Share below!

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