Posts tagged with "recipes"

Strawberry Pound Cake Kabobs With Chocolate Drizzle #SundaySupper #FLStrawberry

This post is sponsored by Florida Strawberry in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.

I don’t know about you, but as soon as Florida strawberry season is here, I can’t help but do a little strawberry dance! These red gems of juicy goodness are the perfect portable bite and they can be eaten anytime anyplace. Just wash and eat!

You may not know this, but Florida strawberries are actually harvested in the winter.  Yep, it is true! These beauties are available from November through April so we can enjoy them regardless of the weather outside!

If you don’t see Florida strawberries carried at your local grocery store, be sure to ask your produce or store manager. You will be glad you did. There is nothing like a Florida strawberry!

Not only are Florida strawberries delicious, they are also packed full of nutritional benefits. Strawberries are virtually fat free, have no cholesterol, and did you know that just 8 medium strawberries contain more Vitamin C than one orange? Click here for more nutritional info.

When I bought my first pound of Florida strawberries this year I was torn what to do with them. They were so sweet! I made a few smoothies, dipped some in chocolate and of course just ate them by themselves! I knew that I wanted to create an extra special treat with these beauties so I decided to make Strawberry Pound Cake Kabobs With Chocolate Drizzle. This is such a fun and easy recipe and a great use of strawberries! With Valentine’s Day just around the corner these would be the perfect nutrient-packed treat that anyone is sure to love! 

Strawberry Pound Kabobs With Chocolate Drizzle

Ingredients:

Pound cake cut into small cubes. I made my own, but you can use store bought as well.

Florida Strawberries washed and cut into half-sized pieces

Melting chocolates

Kabob or skewer sticks

Directions: 

Place a piece of strawberry on a skewer, then a cube of pound cake. Alternate back and forth until you have done this several times per each skewer.

Melt your favorite chocolate in the microwave and drizzle over the finished skewers.

Serve and enjoy! You won’t be able to eat just one! The juice from the Florida strawberries mixed with the pound cake and chocolate is oh-so amazing! 

Additionally, you can enter the #FLStrawberryCapContest for your own Strawberry Cap and you could win a Florida getaway with your family at the gorgeous Trade Winds Islands Resorts on St. Pete Beach! How much fun would that be? You can see all of the details to the contest HERE.

Need more Florida winter strawberry inspiration? Visit Strawberry Sue or follow Strawberry Sue on You Tube or Twitter. Florida Strawberry can be found on Facebook, Twitter, Instagram, Google +and Pinterest.

What is your favorite way to use Florida Strawberries? I would love to hear!

Appetizers

Side Dishes

Main Dishes

Desserts

Sunday Supper MovementJoin 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.

Slow Cooker Chicken Tortilla Soup #SundaySupper

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With all of the cooler weather lately I am loving my slow cooker for soup! I made this Slow Cooker Chicken Tortailla Soup over the weekend for #SundaySupper and it was a big hit with my guys!! I have been experimenting with different things in my Chicken Tortilla Soup since I am gluten free and I think that I have a winner! I love this recipe because you poach the chicken breasts right in the slow cooker so that they get full of flavor. This recipe also uses salsa in place of diced tomatoes which I love! Please let me know if you try this and what you think about it!

Slow Cooker Chicken Tortilla Soup

Ingredients:

3 large frozen chicken breasts

1 16 oz jar of your favorite salsa

1 large carton of chicken broth

1 15-oz can of corn

1 15oz. can of black beans

1/2 tsp. cumin

1/2 tsp. chili powder 

1/2 tsp. garlic powder

dash of salt/pepper

 

 

Directions:

Place the Chicken Breasts on the bottom of the slow cooker. 

Add the chicken broth and jar of salsa. Make sure that the chicken breasts get covered with the liquid.

In a separate bowl, mix together the spices with the black beans and corn and place in the slow cooker. 

Squeeze the juice of half a lime over the mixture.

Cook on on low for 6-8 hours. 

Take the poached chicken breasts and shred them throughout the soup mixture. Let continue cooking for another 30-45 minutes. 

Serve and add your favorite toppings like sour cream, avocado, cheese, lime, cilantro, green onions, tortilla chips, etc….

Enjoy!

Three Ingredient Slow Cooker Potato Soup

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I have been making this recipe for quite some time now and thought that it was

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time to share it with you all! I previously used to make my Slow Cooker Potato Soup with frozen hash-browns and one day when I was in the grocery store I saw that the refrigerated Simply Potatoes hash-browns were on sale Buy One Get One Free so I decided to give them a try instead. I actually love them better than the frozen ones. This recipe cannot be any easier. I am all about simplifying my life this year and this recipe is just that! Even though it is simple, it is crazy delicious! And, you can add whatever toppings that your family loves to make it even more delicious!

INGREDIENTS:

2 bags of Simply Potatoes Diced Potatoes With Onions (I like the ones with onions as it gives the soup nice flavor) You can also use the frozen Ore Ida brand. I have also used the shredded hash-browns before and they work just as well. Wh

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atever you prefer is fine.

1 Large Carton of Chicken Broth (you may need more if it seems like the potatoes are cooking down)

1 Block of Cream Cheese

DIRECTIONS:

Place the 2 bags of Hash-browns and carton of chicken broth in the slow cooker and place on low for 6 hours.

Towards the end of the cooking process cut up the block of cream cheese into small chunks and place in the slow cooker. Let melt into the potato mixture for another 30 minutes or so. If the mixture seems to thick you can add more chicken broth.

Top soup with your favorite toppings like bacon, cheese, green onions, etc… and serve.

Enjoy! This is one of our favorites!

Gluten-Free Cranberry Cake Recipe

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If you are still searching for a last-minute yummy item to make this Christmas, don’t forget to check out my recipe for

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Gluten-Free Cranberry Cake over at The Mommy Spot Tampa Bay! I am making this Christmas morning to go with our

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Breakfast Quiche!

Slow Cooker Salsa Chicken

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When I am in a dinner rut and don’t know what to make, this is my go-to meal! Salsa Chicken is always a crowd pleaser not to mention it is super versatile. You can use it just as it is right from the slow cooker served over rice, or take your Taco Tuesday from Drab to Fab and serve the shredded mixture in tortillas with cheese and all of your favorite taco fixins! Yum! I also sometimes will add in a can of black beans or corn. You can also add in a block of cream cheese 30 minutes before you turn off the slow cooker and let in melt into the mixture. Ummm, yes, please! It is ridiculous! Let’s get to the recipe, right? Oh and did I mention the base of this recipe has 2 ingredients? Yep, SUPER easy! 

INGREDIENTS:

3-4 Frozen Chicken Breasts

1 16-oz Jar of your Favorite Salsa

 

DIRECTIONS:

Place the frozen chicken breasts and salsa inside the Slow Cooker. Turn on Low Temperature for 6-8 hours. 

Shred the mixture and enjoy just as is over rice or serve in your favorite tortillas as tacos. Either way you will love this one and make it again and again! 

Saving Your Sanity With Your Slow Cooker- Salsa Chicken

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Today you get not one but two recipes for the Saving Your Sanity With Your Slow Cooker Series! I was at the ABC Studios in Tampa today taping a segment for Tampa Bay’s Morning Blend which will be airing tomorrow at 10am. Our discussion was all about the Slow Cooker and how we can use it to get us dinner on the table that is Easy, Affordable and Stress Free! The previous recipe that I posted, Sweet and Sour Meatballs and this one, Salsa Chicken are the ones that we demonstrated on the show. 

Salsa Chicken is always a crowd pleaser not to mention it is super versatile. You can use it just as it is right from the slow cooker served over rice, or take your Taco Tuesday from Drab to Fab and serve the shredded mixture in tortillas with cheese and all of your favorite taco fixins! Yum! I also sometimes will add in a can of black beans or corn. You can also add in a block of cream cheese 30 minutes before you turn off the slow cooker and let in melt into the mixture. Ummm, yes, please! It is ridiculous! Let’s get to the recipe, right? Oh and did I mention the base of this recipe has 2 ingredients? Yep, SUPER easy! 

INGREDIENTS:

3-4 Frozen Chicken Breasts

1 16-oz Jar of your Favorite Salsa

 

DIRECTIONS:

Place the frozen chicken breasts and salsa inside the Slow Cooker. Turn on Low Temperature for 6-8 hours. 

Shred the mixture and enjoy just as is over rice or serve in your favorite tortillas as tacos. Either way you will love this one and make it again and again! 

Saving Your Sanity With Your Slow Cooker- Slow Cooker Chicken Burrito Bowls

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I hope that you are enjoying these Slow Cooker recipes and getting some great ideas for quick, easy and inexpensive meals! Today is for all the Mexican fans out there! I love Chipotle and always opt for the Burrito Bowls so this recipe of Slow Cooker Chicken Burrito Bowls is my take on that. I will tell you that this make a lot so be prepared. I like to take the leftovers and the next day we actually make burritos. My boys LOVE this dish. I like that you can really customize it to your liking and add whatever veggies that you and your family prefer. At any rate, it is absolutely delicious! (You can see the previous recipes to this series HERE, HERE & HERE)

INGREDIENTS:

2 Large Boneless Skinless Chicken Breasts 

1 Tablespoon Olive Oil

2 Teaspoons Chili Powder

2 Teaspoons Garlic Powder

2 Teaspoons Onion Powder

2 Teaspoons Cumin

1 Teaspoon Salt

1 Teaspoon Pepper

4 Cups Chicken Broth

1 Can Diced Tomatoes (drained, rinsed)

1 Can Corn (Optional)

1 Can Black Beans (drained, rinsed)

2 3/4 Cup Rice of your Choice (we love Jasmine)

Toppings of your choice: Avacado slices, Fresh Tomatoes, Green Onions, Cilantro, Shredded Cheese, Etc…

DIRECTIONS:

Place chicken breasts in the slow cooker. 

Pour the Chicken Broth, Diced Tomatoes, Olive Oil, Chili Powder, Cumin, Salt, Pepper, Onion Powder and Garlic Powder in the Slow Cooker.

Cook on low for around 4 hours until the chicken is cooked through.

Remove the chicken from Slow Cooker and set aside. I like to cut the chicken up in chunks at this point. 

Place Rice, Black Beans and Corn (if used) in Slow Cooker.

Place Slow Cooker on High for 45 Minutes-1 Hour or until Rice is cooked. (Do not over cook or rice will become mushy)

Add the chunks of chicken back in the Slow Cooker. You can also add the Shredded Cheese in at this point if you prefer, but we like to add it on ourselves in the bowls. 

Serve the Chicken and Rice mixture in bowls and add your favorite toppings like fresh Avacado slices, Fresh Tomatoes, Green Onions, Cilantro, Shredded Cheese, Sour Cream, Tortilla Chips, Etc… 

Enjoy! 

 

Saving Your Sanity With Your Slow Cooker- Slow Cooker Lasagna

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I hope that you all have been enjoying this series so far. I have been receiving a lot of positive feedback so far! As I have mentioned before It is my goal that with school back in session, these recipes will help us get us delicious meal on the table and without stress or much preparation.

Today’s recipe is for Slow Cooker Lasagna. If you love Lasagna but don’t enjoy the tedious task of assembling it, this dish is for you! Lasagna made right in your slow cooker! My family loves this dish and raves over it even more than when I make a regular lasagna in the oven. And, the best part? It can cook in the slow cooker and be ready for you when you need dinner on the table at night!

INGREDIENTS:

1 pound of Ground Turkey or Ground Beef

1 Small Onion Diced

Dried Garlic 

Uncooked Lasagna noodles

1 jar of your favorite spaghetti sauce

1 1/2 cups cottage cheese

1 1/2 cups shredded Mozzarella cheese

2 tablespoons grated Parmesan cheese

DIRECTIONS:

Brown the Ground Beef or Turkey with Diced Onion and Sprinkle Dried Garlic over. Drain. Spoon 1 Cup of Spaghetti Sauce over the bottom of the Slow Cooker. Place 2-3 Lasagna Noodles on Top of the Sauce. Next, Place 1/3 of the Meat mixture on top of the noodles. Spread 3/4 Cup of Cottage Cheese on top of Meat Mixture followed by 1/2 cup of Shredded Mozzarella Cheese. Repeat these steps 2 more times. For the last step, place the 2 tablespoons of Parmesan Cheese on top. Cook on low for 4 hours. Do not cook more than 4 hours or it may get overdone. Enjoy!

Peaches & Cream Pretzel Dessert

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Do you remember that delicious Strawberry Salad Dessert that used to be so popular back in the day? To this day I love that dish so much! I decided to take my own spin on it and create something using Peaches instead. I am in love with peaches during the Summertime and this Peaches & Cream Pretzel Desse

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rt did not disappoint! I also used Gluten Free pretzels to make the dish Gluten Free. The real beauty of this dessert is the fact that it is so versatile and you can change up the fruit to use whatever sounds good! I am going to try Blackberries next as that would be delicious too! 

*If you love this recipe don’t forget to Pin it HERE.

Ingredients:

2 cups crushed pretzels (I used Gluten Free but you can use regular as well)

3/4 cup butter, melted

3 tablespoons white sugar 

1 (8 ounce) package cream cheese, softened

1 cup white sugar

1 (8 ouce) tub of Cool Whip 

2 (3-ounce boxes) of Peach flavored JELL-O 

2 cups of boiling water

2 (10 ounce) bags of frozen peaches

Directions:

Mix together the melted butter, crushed pretzels and 3 tablespoons of sugar.

Press the mixture into the bottom of a 9×13 pan. 

Bake for 8-10 minutes just until browned and set aside to cool. 

In the meantime, beat together the cream cheese and sugar. Fold in the Cool Whip. 

Spread the mixture out across the cooled Pretzel crust. 

Dissolve Gelatin in the Boiling water. Stir in the Frozen Peaches and let them set very briefly. Continue to stir until mixture is about the consistency of egg whites. Take mixture and spoon over the top of the cream cheese layer. Place in refrigerator to let set. I would give it at least 3-4 hours to set up. 

Enjoy! You could even add more Cool Whip on the top if you desire. Think about taking this to your next picnic or potluck! I g

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uarantee that there will be none left!

(recipe inspired from AllRecipes.com)

Two Ingredient Dole Whip Recipe

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How many of you love to get Dole Whip each time that you head to Disney? You know that delicious and frozen Pineapple treat that Disney is famous for? Did you know that you can make this right at home and it really is quite healthy for you! And, it only requires TWO ingredients and is dairy free! Oh, let’s not forget that this treat is super easy! 

If you live near Aldi, Whole Pineapples are on sale this week for $1.29. Their Cartons of Organic Coconut Milk (the Shelf Stable variety) are $1.69. So for around $3 you have one Delicious and Healthy treat that your entire family will love! 

2 INGREDIENT DOLE WHIP RECIPE:

-1 Whole Pineapple Cut up into Chunks and Frozen Overnight. I placed my chunks in a Freezer Bag and placed them right in the Freezer. Made it super duper easy. 

-1 Cup of Coconut or Almond Milk. I used the Simply Organic Coconut Milk (Shelf Stable variety) from Aldi and Refrigerated it. I like the Coconut Milk as I think it gives it an even more Tropical taste. 

Directions:

Place the frozen chunks of Pineapple in the blender with Milk of your choice. Blend until the mixture becomes creamy. You will need to stop several times to scrape down the sides of the blender of the pineapple. 

Serve right away and enjoy! 

You could even add whipped cream if you choose! Yum!