Broccoli Salad with Poppy Seed Dressing

April 23, 2018April 22, 2018 ~ lk529 ~ 9 Comments

I love a good broccoli salad and I am not afraid of mayo.

But I know many people who aren’t as in love with the condiment as I am. And that’s okay.

I settled on bringing broccoli salad to Easter dinner as my contribution. I was going to use my go-to recipe, which involves pasta, but then I found a non-mayo recipe on Pinterest. Those stalkers knew just what I would like!

My favorite thing about this broccoli salad is that there’s lots of fruit involved – apples, blueberries, and cranberries! The poppy seed dressing is sweet and tangy and a perfect compliment to both veggie and fruit. It gets bonus points for sunflower seeds.

I’m sharing the recipe today with some other Festive Foodie bloggers in honor of National Picnic Day, which is today April 23rd. I think this salad would be great for any picnic or potluck!

Broccoli Salad with Poppy Seed Dressing

Ingredients:

2 small heads broccoli, cut into bite size pieces
1 large apple, cut into bite size pieces
1 C blueberries
1/2 C dried cranberries
1/4 C sunflower seeds
1/4 C diced red onion
2 tbsp lemon juice, divided use
1 C plain Greek yogurt
1/4 C honey
1 tbsp poppy seeds
2 tsp apple cider vinegar

Steps:

In a large bowl, toss together the broccoli, apple, blueberries, cranberries, sunflower seeds, and red onion with 1 tbsp lemon juice.
In a small bowl, whisk together the yogurt, honey, remaining lemon juice, poppy seeds, and vinegar.
Pour dressing over salad to taste (I had a little dressing leftover) and serve.

*This recipe is adapted from Kristine at https://kristineskitchenblog.com/no-mayo-broccoli-salad-blueberries-apple/ *

Broccoli Salad with Poppy Seed Dressing for National Picnic Day from Sew You Think You Can Cook

Be sure to check out these other great picnic worthy recipes:

Asian Slaw by A Day in the Life on the Farm

Bánh Mì + A Wine Suggestion by Culinary Adventures with Camilla

Broccoli Salad with Poppy Seed Dressing by Sew You Think You Can Cook

Chicken BLT Shaker Salad by Cindy’s Recipes and Writings

Deviled Eggs with Horseradish and Dill by Palatable Pastime

Florida Stone Crab Claws with Key Lime Mustard Dipping Sauce by Family Around the Table

Italian Antipasto Pasta Salad by Books n’ Cooks

Marinated Three Bean Salad by Jolene’s Recipe Journal

Roasted Corn Salad with Chile Vinaigrette by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice

Southern Crispy Oven Fried Chicken by Everyday Eileen

Thank you, Ellen of Family Around the Table, for hosting this National Picnic Day event.

Blackberry Cornmeal Waffles

January 11, 2017January 9, 2017 ~ lk529 ~ 6 Comments

Blackberry Cornmeal Waffles | Sew You Think You Can Cook | http://sewyouthinkyoucancook.com (1)

Last year (how crazy is that to say!?) for #WaffleWeek I made these Buttermilk Cornbread Waffles. I actually made them twice in back to back weeks. The first time I made them my husband was on a work trip and just knew I had to make them again once he returned. They’re so delicious, they’re something a little different, and they’re quite versatile.

So naturally, I had to make them yet again. But with a twist. Mainly due to ingredient shortages. And it might be even better – though harder to bend in the savory direction.

walcott

The new version works best drizzled with honey and served with fresh blackberries.

An Original Recipe

This recipe will make 6-8 waffles.

Blackberry Cornmeal Waffles

Ingredients:

1/2 C flour
1/2 C cornmeal
1 tbsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 eggs, separated
1 container (5.3 oz) blackberry Greek yogurt
1/2 C buttermilk
1/8 C canola oil

Steps:

In a large bowl, whisk together flour, cornmeal, baking powder, baking soda, and salt.
In another bowl, whisk together the egg yolks, yogurt, buttermilk, and canola oil.
Combine wet ingredients into dry.
Beat the egg whites with a hand mixer until stiff peaks form. Gently fold into the waffle batter.
Pour batter into greased waffle iron and cook until golden. Serve with drizzle of sweet honey and fresh berries.

Blackberry Cornmeal Waffles | Sew You Think You Can Cook | http://sewyouthinkyoucancook.com

#SundaySupper: How to Use Holiday Leftovers

November 20, 2016November 28, 2016 ~ lk529 ~ 17 Comments

Thanksgiving is this week.

You guys. Thanksgiving is this week!

When you plan your holiday menu do you plan to intentionally have leftovers? I don’t, but I know there will be and I don’t necessarily try to mitigate them.

What do you do with all your leftover food? My brother’s favorite way to eat them is simply reheated in a skillet with some gravy. That’s really the best method for reheating the turkey and stuffing to make it taste just as good as T-day itself.

I’m a sucker for a cold turkey sandwich with some mayo on rye bread. I also enjoy a grilled cheese style sandwich with the turkey, creamed onions, and thin slice of apple.

But what do you do with the non-turkey items? I’m sure my Sunday Supper friends have some more creative and wonderful ideas on how to use up those holiday leftovers! A big thank you to Christie from A Kitchen Hoor’s Adventure for hosting today’s event.

wes When I had leftover sweet potato casserole last year, I decided to repurpose it into breakfast. (I mean, really, what else would I possibly do?) Waffles! I simply left out the streusel (marshmallow if that’s they way you go) topping and garnished my waffles with fresh pecans.

Just look at that cutie to the right! I can’t believe that was almost a full year ago. He looks so little. I mean, his brother can now wear that shirt! My how much can happen in one year.

Sweet Potato Casserole Waffles

Ingredients:

1 1/2 C whole wheat flour
1/2 C flour
3 tsp baking powder
1 C sweet potato casserole
2 eggs
1 1/2 C milk
1 1/2 C plain Greek yogurt
pecans (optional)

Steps:

In a large bowl, whisk together the flours and baking powder.
In another bowl, whisk the casserole, eggs, milk, and yogurt.
Combine wet ingredients into dry.
Drop 1/3 C of waffle batter onto a greased waffle iron and cook until golden.
Garnish with pecans, if desired.

Sweet Potato Casserole for #SundaySupper from Sew You Think You Can Cook

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement

SRC: Strawberry Vanilla Smoothie

June 20, 2016June 19, 2016 ~ lk529 ~ 19 Comments

newsrcbanner

It’s Secret Recipe Club Reveal Day! In the Secret Recipe Club, each participating blogger is assigned a blog from another participating blogger and secretly searches their site for something to recreate. The accompanying blog post then goes live on reveal day! So while I was immersed in my assigned blog, someone else was picking through mine! I’m so excited to be part of this group, to see what on my blog peaks other’s interests and to stumble upon new blogs and new recipes.

This month I was in a mad scramble to make something from my assigned blog, The Avid Appetite. While I’ve had my assignment for a month, it’s been one heck of a month between my husband going on his first work trip since the boys have been born, finally getting internet, and traveling for my brother’s wedding it’s been hard to get into a rhythm that supports my hobby!

Rachel is the mastermind behind The Avid Appetite. Rachel has been sharing her culinary adventures for over five years! She’s a wife, mother, and brand licensing professional living in NJ. Sounds busy to me. She shares family stories on Tuesdays (hey, me too, with my Tuesday Tattles series!), consider yourself pre-warned for some adorable Penelope cuteness overload.

Her recipe index left me with 15 items to consider for today’s reveal! From those 15, real consideration was given to a Chicken and Pineapple dish and a Baked Oatmeal. Had I been assigned her blog two months ago when I was in my blood orange obsession there’s no question that I would be sharing this Loaf Cake or these Shortcakes. And I will be revisiting her Caramelized Potato Parsnip Tart next week, too.

Due to my {self imposed} shortened time table I settled on a smoothie. Her sweet daughter sold me on the Strawberry Vanilla Smoothie. Precious. Well, that and the fact that I had some farmers market strawberries in my freezer. It’s as if it were meant to be because the amount called for in her recipe was the exact amount I had saved! I did substitute plain Greek yogurt for the vanilla so I doubled the amount of vanilla extract. I can’t believe I’ve never thought to put extracts in my smoothies. That quality of sweetness can’t come from anywhere else. I felt like I was drinking a smoothie from a smoothie place, not my own kitchen. It reminded me very much of a smoothie I used to get in between classes back at Auburn. Amazing how something so simple can bring back memories over 6 years old.

This smoothie recipe will make two servings. I saved one glass (aka what Firecracker didn’t finish) for the next day and it was still perfect!

Strawberry Vanilla Smoothie for Secret Recipe Club from Sew You Think You Can Cook (kid approved)

Strawberry Vanilla Smoothie

Ingredients:

1 1/2 C frozen sliced strawberries
1 C milk
1/2 C plain Greek yogurt
1/2 tsp vanilla extract

Steps:

Place ingredients in a blender. Pulse until smooth.

*This recipe is modified from Rachel at http://www.theavidappetite.com/home/2016/1/31/strawberry-vanilla-smoothie*

Strawberry Vanilla Smoothie for Secret Recipe Club from Sew You Think You Can Cook

To see the other bloggers who participated in The Secret Recipe Club this month click here:

Greek Salad

March 25, 2016March 16, 2016 ~ lk529 ~ 4 Comments

Do you experience a big gravitational pull towards salads that happens every January?

Eating salads as a main meal isn’t something we do as often as we probably should. And when we do it comes in waves. Maybe we’ll make it a whole month having a salad night once a week and then all of a sudden you’d be hard pressed to find lettuce in the fridge.

This Greek Salad is one that we made in the beginning of the year. There were a good deal of moving parts but it still came together quickly and easily. While homemade pita chips are baking in the oven, the rest of the dish can come together. And don’t forget to let your meat rest before slicing it, allowing you the perfect amount of time to pull together the dressing.

Greek Salad (assembly) Sew You Think You Can Cook

To use up the leftovers, I stuffed everything inside a pita pocket as a perfect lunch.

Greek Salad

Ingredients:

1 1/2 lb sirloin steak
3 tbsp olive oil, plus more for brushing pita
4 pitas
red pepper flakes
dried oregano
1 C Greek yogurt
1/2 C crumbled Feta cheese
1/2 tsp minced garlic
1/2 tsp cumin
juice of 2 lemons, divided use
2 hearts of romaine, chopped
6 plum tomatoes, chopped
1/2 cucumber, chopped
1 small red onion, diced
1 bell pepper, chopped
1 C loosely packed fresh parsley

Steps:

Preheat oven to 400 degrees F.
Rub 1 tbsp olive oil over the steak and season both sides with S+P. Grill 3-4 minutes on each side, or until desired temperature is reached. Allow meat to rest 10 minutes. Thinly slice.
Tear pitas and place on a baking sheet, brush with a little olive oil and sprinkle with salt, oregano, and pepper flakes. Bake 10-12 minutes, or until crispy but not burnt.
Put the yogurt, Feta, garlic, cumin, and juice of 1 lemon in a food processor. Process until smooth and a pour-able consistency is reached. Add a little water if needed.
In a large bowl, toss the lettuce with the juice of 1 lemon and the remaining 2 tbsp olive oil. Season to taste with S+P.
Assemble the salad: Top lettuce with pita, veggies, dressing and parsley, and meat.

*This recipe is adapted from Rachael Ray’s Look + Cook*

Greek Salad Sew You Think You Can Cook

Triple Berry Spinach Smoothie

March 18, 2016March 18, 2016 ~ lk529 ~ 2 Comments

We have been in a “picky eating” stage of toddler-hood for a few months now and it’s been a little less than frustrating on a daily basis. Baby food jars and pouches seemed to be the only way to get him to eat his vegetables and I’m happy to report that version of feeding is definitely on its way out. (Though squeeze applesauces are still a great snack.) The only downfall of not spending oodles of money on baby food is that I can’t figure out how to give Firecracker his veggies!

One of my best friends met this battle, too, when her son was this age and their solution was smoothies. It took a little more time, but then a miracle happened and smoothies definitely were the answer. He gets a great hit of protein from Greek yogurt and milk as well as a generous handful or two of spinach or kale. I’m definitely open to trying more veggie-fied smoothie recipes, maybe some with carrot? (Speaking of, I’m about to make a batch of muffins with carrots in them after naptime! You’ll see them in next month’s #MuffinMonday assuming they’re a success.) If you have any great healthy smoothie recipes to share, leave me a comment below!

Triple Berry Spinach Smoothie (toddler) Sew You Think You Can Cook

I’m not an expert in smoothie making and always struggle to get the perfect consistency, but making 2-3 smoothies a week has definitely improved my game! I decided to write down my proportions and this smoothie was a hit enough to create a post from it!

I used an individual serving size container of blueberry Greek yogurt that Firecracker tricked me into wanting to eat. Added frozen fruit, spinach, and finished it with some milk. You’d never know there was spinach in it and with no added sugar it’s definitely a healthy smoothie.

This recipe makes 1 serving.

An Original Recipe

Triple Berry Spinach Smoothie

Ingredients:

1 container (5.3 oz) blueberry Greek yogurt
4 frozen whole strawberries
20 frozen raspberries
1/2 C baby spinach
1/2 C milk

Steps:

Put all ingredients in a blender. Blend until smooth. Add 1-2 tbsp more milk if needed.

Triple Berry Spinach Smoothie Sew You Think You Can Cook

Dijon Chicken Salad

February 26, 2016February 23, 2016 ~ lk529 ~ 1 Comment

Some days are just plain harder than others. It’s those days I’m thankful for cable TV, delivery pizza, and leftovers. Or for the incredible technology that is my phone which allows me to attempt to stay on top of my blog! Yes, I am writing another post from the fabulous WordPress app.

Or I should say I’m trying to.

Firecracker is napping and instead of getting to catch up on some of my own sleep, too, I’m fighting with Treat who can’t decide if he wants to nurse or not! The poor guy has a stuffy nose and can’t seem to get comfortable! As a result I’ve already found and fixed some crazy typos from flying infant hands, but if I missed any let’s blame the 3 month old. 😉

Chicken salad is a great way to utilize miscellaneous leftovers in your fridge and makes for an easy lunch. That’s a win-win in my book! I’ve adapted this recipe from Jeff Mauro and it’s my new favorite. I’ve become a little addicted to it actually.

This recipe makes two 10″ wraps but can easily be multiplied. Eat it as a wrap, as a sandwich, on top of salad, with crackers, or as-is. I like it best enveloped in a spinach tortilla.

Dijon Chicken Salad

Ingredients:

1 C cooked, cubed chicken breast
1/4 C dried cherries
1/4 C glazed walnut pieces
1 rib celery, thinly sliced
1 tbsp minced red onion
1/8 C mayonnaise
1/8 C plain Greek yogurt
1 tbsp Dijon mustard
2 10″ tortillas (serving suggestion)

Steps:

In a bowl toss together the chicken, cherries, walnuts, celery, and onion.
In a small bowl, whisk together the mayo, yogurt, and mustard. Season to taste with S+P.
Gently fold dressing into the chicken mixture. Wrap in tortillas to serve (optional).

Dijon Chicken Salad Sew You Think You Can Cook

Apple Pie Waffles

October 12, 2015October 14, 2015 ~ lk529 ~ 2 Comments

It seems there’s been an influx of apple recipes on the blog lately. But what can I say, that happens when you go apple picking! Do you know how many apples fit in a half bushel!? (And I only kept half of them!)

On the first day of Fall my mom and I took the little man to a local orchard to do some apple picking. We picked some Fuji, Winesap, and Johnathan apples and had a great time doing so. My little guy who only likes apple in sauce form even took some bites of a freshly plucked apple. I guess it’s true what they say, “Allowing kids to be involved in the food encourages them to eat it.” (The same rang true for raspberries we picked at the end of summer.)

Two of those apples, 1 Winesap and 1 Fuji, were shredded and added to waffle batter for some Apple Pie Waffles. With my son being in an “I only eat bread” phase, waffles have become a great way to sneak in some extra nutrition. (Half of a baked sweet potato that he wouldn’t even touch was turned into sweet potato waffles.) These apple pie waffles are packed with apple and Greek yogurt for that extra bit of protein and dairy.

There’s a good chance this is my new favorite waffle recipe! It probably doesn’t hurt that I ate them with vanilla ice cream… only the two I photographed, I promise. Actually, the rest of them were enjoyed solo – no butter, no syrup needed. I tried a little bit with honey and cinnamon sugar and that was quite delightful, but not necessary. My husband still ate them with maple syrup.

Apple Pie Waffles

Ingredients:

2 C flour
2 tbsp sugar
2 tsp baking powder
1 tsp baking soda
1 3/4 tsp cinnamon
1 tsp ground allspice
1/4 tsp ground nutmeg
3/4 tsp salt
2 eggs
1 1/4 C milk
1/4 C vegetable oil
1/2 C vanilla Greek yogurt (I used Chobani)
1 C shredded peeled apple (1 large or 2 small)

Steps:

In a large bowl whisk together flour, sugar, baking powder, baking soda, spices, and salt.
In another bowl beat eggs with milk, oil, and yogurt.
Combine wet ingredients into dry ingredients. Fold in the shredded apple.
Into a hot greased waffle iron, drop 1/3 C of batter and cook until golden.

*This recipe is adapted from David at http://spicedblog.com/apple-pie-waffles.html*

Disclaimer: I was reached out to by Chobani to create a post for their #MadewithChobani series. Check out Chobani’s recipe page and search the hashtag (#MadewithChobani) on social media for other great fall recipes made healthier with Greek yogurt.

Greek Yogurt Pancakes

September 25, 2015September 23, 2015 ~ lk529 ~ 2 Comments

Every weekend I find myself standing in the kitchen, usually on Saturday morning, making either pancakes or waffles and if we have company I’ll leave it up to our guests to choose between the two.

When my mother-in-law and brother’s girlfriend we here earlier this month “pancakes” was the resounding answer. The reasoning was that you can make more pancakes at a time – sounds like I need an army of waffle irons!

While I often use my go-to recipes for pancakes or waffles, I do quite like to mix it up – as you can tell from my breakfast recipe index. With two tubs of Greek yogurt in my fridge I decided to try this recipe from She Wears Many Hats. I made a big batch at my husband’s request and it’s a good thing I did! While these pancakes are quite filling, feeding 4 adults and a 1-year-old we needed a little extra batter. There were two pancakes leftover that my son had for breakfast the next morning, too.

Greek Yogurt Pancakes

Ingredients:

3 C flour
2 tbsp baking powder
1 1/2 tsp salt
4 tbsp honey
1 1/2 C milk
1 1/2 C vanilla Greek yogurt
3 eggs

Steps:

In a large bowl whisk together the flour, baking powder, and salt.
In another bowl whisk the eggs and stir in the honey, yogurt, and milk. Add the wet ingredients to the dry.
On a hot buttered griddle drop 1/4 C of batter into pancakes. Flip pancakes when batter starts to set and bubbles form in the center of the pancake. Cook until both sides are golden brown.

*This recipe is adapted from Amy at http://shewearsmanyhats.com/yogurt-pancakes-recipe/*

P.S. – Check out my awesome personalized mug! I made it at my friend Emily‘s house, she provided the supplies and the know-how.

Blogger CLUE: Greek Yogurt Apple Loaf

September 9, 2015September 12, 2015 ~ lk529 ~ 20 Comments

Before you get all wrapped up in the pumpkin craze, let’s not forget about the other great fall fruits, like apples and pears! Yes, pumpkin is technically a fruit, and I have no doubt that some of the CLUE players will be sharing pumpkin recipe. Be sure to stop by their pages, too!

This month I was assigned the blog That Skinny Chick Can Bake written by Liz. Liz helps keep our group organized and is a member of a few other blogging groups I’m also a part of. I’m not sure how she keeps up with everything! Her blog is a beautiful array of sweets (with some great savory options, too).

I was tempted by a couple of her fall salads (Spinach Salad with Pears and Cranberries or Apple Cherry Walnut Salad) but hey, “That Skinny Chick Can Bake” so I settled on a baked item. I altered her Sour Cream Pear Bread to utilize what I had in my fridge – Greek Yogurt and Apples.

Greek Yogurt Apple Loaf

Ingredients:

6 tbsp butter, softened
2/3 C sugar
2 eggs
1 tsp vanilla extract
1/2 C plain Greek yogurt
1 3/4 C cake flour
3/4 tsp baking powder
3/4 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1 C peeled and diced apples
cinnamon sugar, for sprinkling

Steps:

Preheat the oven to 350 degrees F. Grease a loaf pan and sprinkle with cinnamon sugar.
In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar until combined. Add the eggs one at a time. Mix in the vanilla extract and yogurt (or sour cream).
In a large bowl, whisk together cake flour, baking powder, baking soda, cinnamon, ginger, and a pinch of salt. Add to the stand mixer in 2-3 installments.
Fold in diced apples (or pears). Pour batter into prepared loaf pan.
Bake 40-45 minutes or until a knife inserted comes out cleanly. Allow loaf to cool 15 minutes before removing from pan onto a cooling rack.
This loaf is best served warm/toasted with a little butter.