Kitchen Concoctions

Wednesday, July 30, 2014

Strawberry Shortcake Ice Cream

I need an assistant.


Or maybe just a home cleaning service. Or full time dishwasher. Or errand runner. Or someone to fold all my laundry. Or... just more hours in the day.

But really, I have always said if I could splurge on anything like that it would be paying someone to come clean my house. I hate cleaning my house. I love a clean house and work daily to keep it clean, but those are precious hours every week that I could be doing something else. Like working or playing (like I'm a kid on summer vacation or something).

But a personal assistant would be nice too. No matter how hard I work. How much I get organized and get things done; I feel like I am always behind.... pouring over a never ending to-do list.

Take this whole ice cream week. I started dreaming up ice cream recipes right after last year's ice cream week concluded. I quickly started testing recipes. Then worked to photograph the finalized recipes- several months ago. Yay! I was actually ahead of the game!!


But then things piled up. And when I sat down to start typing up blog posts, well, there were emails to respond to, phone calls to make, errands to be run, blogs to read, Pinterest to scroll through...

oh wait. Maybe it is time management skills that I need to work on.

So here it is. The second recipe as part of ice cream week (a day late). But this ice cream is totally worth the wait! It is rich and creamy, yet chunky and loaded with strawberry shortcake goodness! I love strawberry shortcake and this ice cream version is simply divine!

One Year Ago: Spiced Orange Zucchini Muffins
Two Years Ago: Website Review: All Recipes
Three Years Ago: Crunchy Chickpeas
Four Years Ago: Black Cow Ice Cream Soda
Five Years Ago: Spinach and Mushroom Lasagna Roll-ups with Gorgonzola Cream Sauce


Strawberry Shortcake Ice Cream
Printable Version 
By Heather H. of Kitchen Concoctions: www.kitchen-concoctions.com
Prep Time: 25 minutes Cook Time: 10 minutes Chill Time: Overnight plus 4 hours Churn Time: 20 minutes Makes about 1 quart

A rich, custard based ice cream loaded with fresh, juicy strawberries and buttery pound cake. 

Ingredients:

1 ½ cups whole milk
1 ½ cups heavy whipping cream
2/3 cup sugar
2 teaspoons vanilla
2 eggs, beaten
1 1/2 cups diced strawberries
3 tablespoons sugar
½ teaspoon lemon juice
1 ½ cups cubed pound cake

Directions:

In a medium-sized saucepan, bring the milk, cream, sugar and vanilla to a simmer over medium-low heat. Slowly beat 2 tablespoons of the hot milk mixture into the whisked eggs. Pour the entire egg mixture into the pan with the milk and place over low heat. Stir constantly with a whisk or wooden spoon until the custard thickens slightly, about 5 minutes; being careful not to let the mixture boil as the egg will scramble. Remove from the heat and allow the custard to cool completely.

Meanwhile, in a medium saucepan, over medium-low heat, combine ½ cup diced strawberries, sugar, and lemon juice. Let strawberries cook for 10-15 minutes, breaking up and mashing the strawberries with a wooden spoon as they cook. Allow strawberries to cool completely after cooking. Place ice cream custard and strawberries in separate containers. Cover and refrigerate overnight.

After refrigeration, stir chilled custard. Churn custard in ice cream maker according to manufacturer’s instructions, about 20-25 minutes, until the ice cream is soft serve consistency. Fold in the remaining diced strawberries, chilled strawberry puree and pound cake. Transfer to a freezer-safe container and freeze for at least 4 hours.


Other recipes you might enjoy:
Mixed Berry Ice Cream
Strawberries n' Cream Ice Cream
Strawberry Banana Sherbet
“Skinny” Strawberry Cheesecake Shake
Fresh Mint and Watermelon Float

Monday, July 28, 2014

Chocolate Chip Cookie Coffee Milkshake

I've been around the blogging block for a good solid minute.


Certainly not as long as many bloggers, but still I've been sharing the crazy ramblings bottled up in my head for a long, long time.

In fact, when I first started blogging all those years ago, it was because I had a personal blog (you know all the cool kids were doing it). Then, I just so happened to discover this food blog (and then this one and this one and so many more since) and thought... Aha! This is what I need in my life! A blog where I can be me, be creative and be completely immersed in my passion... food!

Over the past five and a half years, a lot of things have changed in this world of blogging. There are now blogs for anything and everything. A lot of blogs have come and gone. People have books and travel opportunities and make some (or all) of their income from blogging. While others still blog whenever the mood strikes.

This little blog of mine has ridden the blogging wave. Some of you have been regular loyal readers from the very first day I hit “publish” (hi Sis!). Some of you joined the journey later on and others may just “pass by” via Pinterest or an internet search.


But I still write and I create and photograph and share. Some things on this blog have been the same from day one (ME!) and other things have changed (thank goodness I got a 'big girl' camera and learned to use it!). But one thing that I sometimes like to think I invited were 'theme' weeks. Since the beginning I have had theme weeks, were for one week, five solid days, I featured recipes around a certain themed ingredient or topic. I have done “Kids in the Kitchen Week” and “Apple Week” and “Pumpkin Week” and the uber fun “Ghoulish Grub Week” for Halloween. And let's not forget my favorite, “S'mores Week!” But my very first themed week? ICE CREAM WEEK!!!

Since July is National Ice Cream Month, every year (without fail) for a solid five years, I have held Ice Cream Week during the month of July. And while I wish I had the time to continue to do themed weeks on a regular basis like I used too; due to tradition, due to this national food holiday and due to my love of ice cream, I will at least always have Ice Cream Week!

So, during these last few days of July, I bring you Kitchen Concoctions' Annual Ice Cream Week!

Hip-Hip-Hooray! 

This week I will share several different ice cream recipes (don't worry I have a few that don't require an ice cream maker) and a few different ice cream treats. First, this Chocolate Chip Cookie Coffee Milkshake! I featured a simple coffee milkshake a few years ago as part of ice cream week, but today's coffee milkshake is anything but simple. It starts with coffee ice cream then I threw in some chocolate chip cookies and some Irish cream liqueur (I mean it WAS just lying around after this recipe and coffee and Irish cream liqueur just go so well together). The end result, a kickin' 'all grown-up' milkshake. I'd say that's a good way to get this ice cream social started!

One Year Ago: Kids in the Kitchen- 10 Kid Friendly Cookbooks
Two Years Ago: Kids in the Kitchen: Hand-Tossed Ice Cream
Three Years Ago: Perfect Veggie Burgers
Four Years Ago: Homemade Chocolate Syrup
Five Years Ago: Vicki's Chicken and Grapes


Chocolate Chip Cookie Coffee Milkshake 
Printable Version
Prep Time: 5 minutes Serves: 2

A rich, thick and creamy chocolate chip cookie stuffed coffee milkshake!

Ingredients:

2 1/2 cups coffee ice cream
1/2 cup milk
1/2 cup Irish cream liqueur*
3-6 ice cubes, if needed to reach desired consistency
3 large chocolate chip cookies

Directions:

In a large blender combine ice cream, milk, Irish cream liqueur and three ice cubes. Crumble two cookies and add them to the blender. Blend until almost smooth, leaving some small pieces of cookie, if possible. Add additional ice or milk, if needed, to reach desired consistency.

Pour milkshake into glasses. Crumble remaining cookie and top milkshakes with cookie crumbles. Serve immediately!

*Note: For a non-alcoholic version substitute Irish Cream Liquor with an Irish Cream flavored coffee creamer or milk.

Adapted from How Sweet Eats and Culinary Concoctions by Peabody


Other recipes you might enjoy:
Bananas Foster Milkshake
“Skinny” Strawberry Cheesecake Shake
Pumped Up Caramel Macchiato Shake
Fresh Mint and Watermelon Float 
Chocolate Coffee Shake

Wednesday, July 23, 2014

Light and Fluffy Freezer Friendly Waffles

I love community cookbooks!

You know the ones that line your Mother's bookshelf. The ones you find disregarded at garage sales..... because who wants an old community cookbook, with recipes from strangers of long ago....


But there is just something about those 'old' community cookbooks that speaks to my soul. These cookbooks may seem simple and less glamorous, but they contain the recipes that I grew up eating. The recipes that my Mother and Grandmother always made. The recipes that appeared at church potlucks and neighborhood block parties. And even though these cookbooks contain recipes of years past, they are a goldmine for those 'tried and true' classics!

These cookbooks will always hold a special place in my heart. I know the love that goes into those recipes. The time and hard work it takes to compile all of those carefully selected and loved recipes, and then transform them into an unforgettable community cookbook.

I know because as a teenager, I volunteered to compile a community cookbook for a fundraiser. I spent a year of my life collecting recipes from friends and neighbors. Organizing and typing all the recipes I collected. And then printing and selling the cookbook I created, so that kids in my community could go to summer camp.

While it was hard work, I loved every minute of it! Even back then I was a big 'foodie' and loved to cook. I loved collecting all the recipes for this cookbook; drooling over every cookie and pumpkin roll recipe (boy, you wouldn't believe how many different pumpkin roll recipes I got!!!) to finding many family friendly recipes I still make today! But more importantly, I loved connecting with the women, young and old, of my community. Listening and learning from them. Hearing the stories of where their beloved recipe came from, how a particular recipe has become a holiday tradition; and at times, to even sharing a cookie (which recipe was later included in the cookbook) and a glass of milk and talking love, life and the future.

To say that cookbook was life changing, well, is an understatement!


This waffle recipe was one of the recipes submitted and can be found in that cookbook. It comes from a family friend, someone who was like a mentor to me as a teenager. This waffle recipe has been passed down in her family and is their go-to waffle recipe. Since this recipe comes from my friend's father-in-law (the man who made them famous), the recipe in the community cookbook is called Malcolm's Waffles.

This waffle recipe has since become 'our' go-to waffle recipe. The ingredient list looks like any other basic waffle recipe, but don't let that fool you! These waffles are our favorite because they are light, fluffy, chewy, almost sponge-like, which means they soak up all that warm maple syrup! This is due to one simple technique, separating the eggs, and whipping the egg whites into stiff peaks before folding them into the batter. This may seem like extra work, but trust me, it is essential to having dare I say it, perfect waffles!

PS: These waffles freeze wonderfully, maintaining their fantastic texture. Since this is my 'go-to' recipe for waffles, I always double the recipe when I make them and freeze half for later (see my notes below)!

One Year Ago: Summer Squash Ribbon Pasta Salad with Sweet Corn and Avocado
Two Years Ago: Strawberry Banana Sherbet
Three Years Ago: Paradise Granita
Four Years Ago: Cookies n' Cream Ice Cream
Five Years Ago: Aunt Grace's Potato Salad


Light and Fluffy Freezer Friendly Waffles {a.k.a Malcolm's Waffles}
Printable Version
Prep Time: 15-20 minutes Cook Time: 10-12 minutes Yields: approximately 8 waffles

The perfect light, fluffy and chewy (freezer friendly) waffle! 

Ingredients:

1 3/4 cups unbleached all-purpose flour
2 teaspoons baking powder
2 tablespoons sugar
1/2 teaspoon salt
3 eggs, separated
1 (12 ounce) can evaporated milk or 1 1/2 cups whole milk
1 teaspoon vanilla extract
1/3 cup vegetable oil

Directions:

Heat waffle iron according to according to manufacture's instructions.

In a large bowl, stir together flour, baking powder, sugar and salt.

In a medium-sized bowl, stir together egg yolks, milk and vanilla. Stir milk mixture into dry ingredients. Add oil, stirring until combined.

In another large bowl, beat the egg whites with an electric mixer, for about 3 minutes, or until stiff peaks form. Carefully fold in egg whites into waffle batter, being careful not over mix.

Pour batter onto preheated waffle iron, close and bake according to manufacture's instructions; cooking to desired crispness. Remove waffles and repeat with remaining batter. Separate cooked waffles into sections and serve immediately as desired.

For freezing: Allow baked waffles to cool completely and separate waffles into sections. Place cooled waffles on baking sheet in a single layer and freeze for 6-8 hours. Once frozen, stack waffles and place in a gallon sized freezer safe zip top plastic bag. To re-heat, place in a preheated 350 degree oven for 15 minutes, heat in toaster until crispy and warm, or microwave for 1-2 minutes. This recipe makes approximately 8 waffles (depending on the size of your waffle maker), and can easily be doubled for freezing.

Adapted from a family friend as found in an 'old community cookbook' and on My Favorite Recipes


Other recipes you might enjoy:
Waffle Tacos
Basic Waffles
Waffle House Waffles
Maple Waffles
Cornflake Waffles with Honey Sauce

Thursday, July 17, 2014

Summer Vegetable Quinoa Salad with Lemon Basil Vinaigrette

I think the first thing you learn in culinary school is how to properly use salt. Yeah, seasoning with salt... so basic, so elementary. However, if you talk to any person in the culinary industry, this basic technique is so often abused. Using too much or too little salt is a common complaint, and finding that perfect balance, can take time and a lot of tasting spoons!

This post is sponsored by Sunkist.

We are taught that salt is needed to make food taste better, caramelize onions faster, preserve food for long periods of time, etc. and while this all may be true, I believe that most of us have gotten too dependent on salt. A lot of foods are naturally salty and have a such beautiful natural flavor all on their own. I strongly believe in letting these natural flavors shine through. Not only will adjusting the amount of salt used in everyday cooking expand your palate, a lower sodium diet will improve overall health.


Obviously my thinking is different than most; but with the right combination of foods and flavors, and a little retraining of your taste buds, I think you all might start to agree with me! That's why I am excited to team up with Sunkist and share the Sunkist S’alternative®. Recent studies have shown that using lemon zest and juice, in place of some or all salt in cooking, is an all-natural way to cut sodium without compromising flavor. Check out the chart below on how you can replace salt with fresh lemon zest and juice; and then check out these fresh recipes


Inspired by the S’alternative, I wanted to come up with a healthy, feel good recipe. I love all the fresh from the garden (or farmer's market) produce you find this time of year. I am sure many of you are like me and are needing recipes to use up all those fruits and veggies. Today's recipe is basically a summer garden dumped on a plate, and covered in a scrumptious Lemon Basil Vinaigrette. While this salad is simple and contains little salt, don't worry about it lacking in flavor. Trust me, things liking grilling the vegetables and tart lemon juice is what makes, as you will see, a tasty take on the summer salad.


Summer Vegetable Quinoa Salad with Lemon Basil Vinaigrette
by Heather H. of Kitchen Concoctions: www.kitchen-concoctions.com
Printable Version
Prep Time: 10 minutes Cook Time: 15 minutes Serves: 4

A healthy salad loaded with char grilled garden fresh summer vegetables. 

Ingredients:

1 cup quinoa
2 cups reduced sodium vegetable broth
3-4 tablespoons olive oil
½ small eggplant, sliced lengthwise into
1/2-inch-thick rectangles
1 medium yellow squash, sliced lengthwise
1 medium zucchini, sliced lengthwise
1 large red bell pepper, seeded and halved
1 large tomato, diced
1 (8 ounce) bag mixed salad greens
¼ cup sunflower seeds
Lemon Basil Vinaigrette, as needed (recipe below)

Directions:

In a medium sized pot, stir together quinoa and vegetable broth. Bring to a boil, and boil on high heat for 1 minute. Reduce to low, cover and continue cooking for 15 minutes. Turn off heat and keep covered for an additional 5 minutes.

Heat an indoor or outdoor grill to medium-high heat. Lightly coat the vegetables with olive oil. Working in batches, grill the vegetables until tender and lightly charred; about 6-8 minutes.

Allow vegetables to cool enough to handle. Dice vegetables and toss grilled vegetables with diced tomatoes and cooked quinoa. Serve vegetable quinoa medley over mixed salad greens, topped with sunflower seeds and drizzled with Lemon Basil Vinaigrette.


Lemon Basil Vinaigrette
by Heather H. of Kitchen Concoctions: www.kitchen-concoctions.com
Printable Version
Prep Time: 5 minutes Yields: about 1/3 cup

A tangy lemon vinaigrette with a hint of fresh, sweet basil. 

Ingredients:

2 Sunkist lemons, juiced
1 Sunkist lemon, zested
¼ cup olive oil
1 cup loosely packed basil
1 teaspoon Dijon mustard
½ teaspoon black pepper
1/8 teaspoon salt, if needed

Directions:

Combine all ingredients in a blender. Blend until smooth. Use immediately, as desired, or refrigerate for use later.


Disclosure: This is a sponsored post written by me on behalf of Sunkist. All opinions are 100% mine. Because of sponsors like Sunkist I am able to continue to bring you all the content I feature here. 

Tuesday, July 15, 2014

Skinny Berries Romanoff

Food and the whole cooking/baking process is so fascinating to me. Which, I guess, is a good thing considering I make a living in food.


Even though I know a lot about food, there is so much more I continue to learn. Every chance I get, I am reading cookbooks, blogs and cooking websites. When I meet others that are also passionate about food, I try to soak up as much as I can and learn from them. I love that every day in my work, I get challenged to try new things and push myself more.

One thing that I find so interesting is where recipes come from. How they are passed down from generation to generation. The recipes that define cultures and are the inspiration for fresh ideas.

Today's recipe, Berries Romanoff, is the July recipe for the Lick the Bowl Good Baking Group. When I first heard of Berries Romanoff (or Strawberry Romanoff) several years ago I was curious as to where this dessert originated.

Just like many recipes, there are various stories as to where this light and simple dessert got its start. Some sources state that it was developed in the 1800's by chef Marie Antoine Careme who worked for the for the Russian ruler Nicholas I, a member of the Romanoff family. Many then believe that Hershel Geguzin, a.k.a Michael Romanoff, the owner of the popular 1950's Beverly Hills restaurant, Romanoff's, brought this dessert to the United States. While others credit Escoffier for creating this strawberries and crème concoction (click on links for sources).


But whatever the original source maybe, the general base of the recipe has remained the same over the years. Strawberries, topped with a sweetened cream sauce, flavored with orange liquor. The version I am sharing today is my lightened up version, inspired by the version found in Lick the Bowl Good: Classic Home-Style Desserts with a Twist.

I loved how this recipe turned out! While Romanoff traditionally uses just strawberries, I love how this version utilizes a variety of fresh summer berries. The cream sauce is light, yet addicting. This dessert is insanely easy, yet is elegant at the same time. It is the perfect way to end a summer dinner party (as everything can be made in advance); or simply enjoyed alone while reading a book on the patio!


Skinny Berries Romanoff
Printable Version 
Prep Time: 10 minutes Serves: 6

Fresh summer berries topped with a light cream sauce.

5-6 cups assorted mixed berries (strawberries, blueberries, raspberries, blackberries)
1 cup plain nonfat Greek yogurt
¼ cup pure maple syrup
1 tablespoon brandy or bourbon*

Wash and gently pat dry the berries. Hull and slice strawberries. In a large bowl, toss together sliced strawberries with remaining fruit. Set aside.

In a small bowl, mix together yogurt, maple syrup and brandy. Stir until well combined.

Divide prepared fruit evenly into six small serving bowls. Top berries with cream sauce and serve immediately.

Note: Berries and cream sauce can be made 1-2 days in advance and stored separately in the refrigerator.

*Note: Pure vanilla extract, orange juice or orange liqueur can be substituted for the brandy.

Inspired by Lick the Bowl Good and Lick the Bowl Good: Classic Home-Style Desserts with a Twist


In case you were wondering here are the recipes that the Lick the Bowl Good Baking Group has made so far (click on the link to find the recipe, recipe review and completed recipe photos): 

January: Banana Pecan Breakfast Cake
February: Chocolate Strawberry Brownie Kisses
March: Irish Cream Cake
April: Pina Colada Mini Cheesecakes
May: Vanilla Bean Pound Cake
June: Fruit Pizza

Check out the calendar of recipes we will be baking from Lick the Bowl Good: Classic Home-Style Desserts with a Twist here.

Here is my official review of the cookbook and recipe for Oreo Cheesecake Cupcakes: Oreo Cheesecake Cupcakes and Lick the Bowl Good: Classic Home-Style Desserts with a Twist Cookbook Review

Learn more about the cookbook author and fellow blogger, Monica, by reading this interview: "Bites with Bloggers" - Lick the Bowl Good

Buy the Lick the Bowl Good: Classic Home-Style Desserts with a Twist Cookbook here!


Note: This post may contain Amazon Affiliate links which helps support Kitchen Concoctions. Thank you for supporting Kitchen Concoctions.

Saturday, July 12, 2014

Kids in the Kitchen: Homemade Strawberry Milk

When I look back to my childhood, I am quickly reminded about how differently my parents, well, parented.


My Mom strictly enforced the three bites rule, when trying new foods (or to get us to eat at least some veggies) and my Dad was very adamant about us drinking a lot of milk. You know, the whole milk does a body good thing and to make sure we had strong bones and all.

For me this was not a problem at all. I have always been a big milk drinker. I'll not only drink a big glass of milk with a plateful of hot cookies, like most people, but I'll drink it all by itself, straight up, or served over ice.

My little sister, on the other hand, did not like milk, at all. Most times, it was a fight to get her to drink any milk, even on her cereal. However, my Dad quickly found out if you served milk to her in her favorite princess cup with some strawberry syrup mixed in, well, she loved it!


A few weeks ago, I was drinking a tall glass of milk, on the rocks, and was texting my sister at the same time (all totally normal). But right at that moment I couldn't help but think of our younger years, and all I wanted was some strawberry milk. Of course I didn't have any strawberry syrup on hand, but I had to feed my craving.

So in honor of my sister (and to satisfy my craving) I whipped up some homemade strawberry milk. Homemade Strawberry Milk simply requires making a simple strawberry sauce and stirring several tablespoons into the milk of your choice. While many strawberry sauce recipes have a lot of sugar, I wanted to keep this strawberry milk on the healthier side. I used just a little honey and allowed the strawberries to do the rest of the sweetening. This strawberry milk instantly cured my strawberry milk craving and brought me right back to those days of sharing pink mustaches with my kid sister!

One Year Ago: Homemade Pigs In A Blanket (a.k.a Hogs in a Quilt)
Two Years Ago: Halibut with Zesty Peach Salsa
Three Years Ago: Grilled Paradise Pork Chops and In Season: Mangoes
Four Years Ago: 'Angry' Sausage and Pepper Pasta
Five Years Ago: Restaurant Review: Sugar Mama's Bakeshop


Homemade Strawberry Milk
by Heather H. of Kitchen Concoctions: www.kitchen-concoctions.com
Printable Version
Prep Time: 10 minutes Cook Time: 10-15 minutes Serves: 2-3

All natural, healthier homemade strawberry milk. 

Ingredients:

1 1/2 cups sliced strawberries
2 tablespoons honey (or sweetener of your choice)
¼ cup water
1 teaspoon vanilla extract
2-3 cups milk, almond milk, coconut milk or soy milk; as needed, for serving

Directions:

In a medium saucepan, over medium-low heat, combine sliced strawberries, honey, and water. Let strawberries cook for 10 to 15 minutes, breaking up/mashing the strawberries with a wooden spoon as they cook. Remove from heat. Add vanilla and let cool. Transfer strawberry mixture to a food processor or blender and blend until smooth.

For serving, spoon approximately 2-3 tablespoons strawberry sauce into 1 cup of milk. Add additional strawberry sauce as desired.  


Other recipes you might enjoy:
Very Vanilla Smoothie
Frozen Pink Lemonade Smoothie
Red Velvet Hot Chocolate with Cream Cheese Whipped Cream
“Skinny” Strawberry Cheesecake Shake
White Hot Chocolate

Thursday, July 10, 2014

Cucumber Grape Salad with Creamy Strawberry Poppy Seed Dressing

The side dish conundrum.


I don't know why, but picking the best side dish to perfectly accompany the main entree always stumps people. This was one thing that was pretty unanimous when I did an official unofficial survey of all you readers a few months ago. You said it loud and clear: “More side dish recipes!” and “Vegetable side dishes are my weakness!” and “My favorite posts are... side dishes.”

Truth be told, I get stumped with side dishes too! If I am spending a lot of time on the main dish, I don't want to have to put a lot of effort into the sides. Because of this I feel like I get into a side dish rut... always serving the same things like simple side salads, rice, potatoes in some for or fashion, or broccoli.

Since you all have asked for more main dish and side dish recipes, I have really been trying to push myself to break out of the dinner rut that has plagued my kitchen for the past couple of months. It has been so good for my soul, and of course our tummies, to get into the kitchen and play and try new things! : ) I am so excited to share some of these new recipes with you, to help give you inspiration in the kitchen as well.

Today's recipe is an easy and refreshing salad that would be a perfect summer snack or side dish for lunch or dinner. It would also be the perfect side a for festive summer brunch, or other summer entertaining, especially since it can be made in advance! I loved the different textures of this Cucumber Grape Salad with Creamy Strawberry Poppy Seed Dressing! Crisp cucumbers, juicy sweet grapes and plump grape tomatoes; paired with a creamy strawberry dressing this simple side salad just screams summer!

One Year Ago: Homemade Pigs In A Blanket (a.k.a Hogs in a Quilt) 
Two Years Ago: Peach Crisp Oatmeal
Three Years Ago: Grilled Paradise Pork Chops and In Season: Mangoes
Four Years Ago: Asian Noodles
Five Years Ago: Hearty Bolognese Sauce


Cucumber Grape Salad with Creamy Strawberry Poppy Seed Dressing
Printable Version 
Prep Time: 15 minutes Serves: 4-6

A refreshing cold salad, with cucumbers, grapes, tomatoes and a creamy strawberry poppy seed dressing. 

Ingredients:

Creamy Strawberry Poppy Seed Dressing:
1 tablespoon apple cider vinegar
2 tablespoons olive oil
2 tablespoons lemon juice
1/8 teaspoon ground ginger
1/2 cup plain or vanilla Greek yogurt
3-4 tablespoons strawberry jam 
2 teaspoons poppy seeds
¼ teaspoon each salt and black pepper

Cucumber Grape Salad: 
2 cups red grapes
2 cups English cucumbers, sliced
2 cups grape tomatoes, halved

Directions:

Dressing: 
In a medium sized bowl, whisk together all of the dressing ingredients. Taste and adjust seasonings as needed. Set aside.

Salad:
Combine the grapes, cucumbers, and tomatoes in a large bowl . Add prepared Strawberry Poppy Seed Dressing a little at a time, stirring until fruit is evenly coated. Serve immediately or refrigerate until ready to serve.

Note: Salad can be made 1-2 days in advance and stored in the refrigerator until ready to serve. 

Serving Suggestions: Serve this salad as a light summer snack or side dish for lunch (Spicy Southwestern Turkey Panini)  or dinner (Honey Mustard Grilled Chicken). It would also be the perfect side for brunch (Breakfast Style Egg Salad Sandwiches).  

Adapted from Oh Sweet Basil


Other recipes you might enjoy:
Creamy Fruit Salad
Peach Pie Fruit Salad
Festive Fall Salad
Cool Cucumber Salad
Christmas Fruit Salad
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