21 minute read
Recipes
EAT THE RAINBOW
OUR fresh TAKE ON A COLORFUL PLATE
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RAINBOW VEGETABLE SKEWERS
PREP: 15 MIN GRILL: 12 MIN SERVES: 6
/// INGREDIENTS //
•Red Peppers •Yellow Peppers •Orange Peppers •Zucchini •Onions •Pineapple •Olive Oil •Garlic •Italian Seasoning •Salt
// DIRECTIONS //
•Preheat grill. In a small bowl, whisk together olive oil, garlic, Italian seasoning and season with salt.
•Thread fresh pineapple, bell peppers, onion, and zucchini onto skewers. Brush olive oil mixture onto the skewers and let sit for 10-15 minutes.
•Add skewers to grill. Cook, turning occasionally, until vegetables are lightly charred, about 10-12 minutes. Baste with reserved marinade as needed.
Recipe by Tabitha Blue | Photography by Briony Skerjance
/// INGREDIENTS //
•1 & 1/2 sticks butter, room temperature •3/4 cup sugar •zest of 1 lemon •3 eggs •1 & 1/4 cups flour •1 & 3/4 tsp baking powder •1/2 tsp salt
FOR THE SIMPLE SYRUP: •1/2 cup lemon juice •1/2 cup sugar
PREP: 25 MIN BAKE TIME: 25 MIN SERVES: 12
// DIRECTIONS //
TO BAKE THE CAKE •Preheat the oven to 350° and grease two 8-inch round cake pans. •Beat to combine the butter, sugar, and lemon zest until fluffy. Add in the eggs one at a time, lightly beating after each one. •In a small bowl, combine the flour, baking powder and salt; gently mix with a spoon. Gradually add half of the flour mixture to the wet ingredients; do not dump it in. •Scrape the batter into the prepared cake pans. •Bake for 25 minutes. •Meanwhile, make the simple syrup: over medium-high heat, mix together 1/2 cup lemon juice and 1/2 cup sugar until the sugar has completely dissolved. Set aside. •When the cake has finished baking, allow it to cool in the pans on a cooling rack for about 10 minutes. Remove from pan and use a fork to poke holes all over the cake. Divide the simple syrup between the two cake layers and pour over top. •Once the cakes have cooled COMPLETELY, you can layer them and frost with the cream cheese frosting.
TO MAKE THE CREAM CHEESE FROSTING
•8 ounces cream cheese, softened •1/2 cup butter, softened •4 cups powdered sugar •1 tsp vanilla •1 tbsp lemon juice
To make the frosting: beat together the cream cheese and the butter. Add the powdered sugar one cup at a time, scraping down the sides as needed. Mix in the vanilla and 1 tbsp lemon juice.
42GRILLED LEMON CAPRESE SALAD
COOK TIME: 20 MIN PREP: 5 MIN SERVES: 4
/// INGREDIENTS //
•1 cup balsamic vinegar •1 teaspoon sugar •olive oil for grilling plus more for drizzling over the salad •1 large peach, sliced, or a can of halved peaches, drained •2 large, ripe tomatoes, sliced •1-2 lemons, halved •1 large avocado, sliced •1/2 cup mozzarella balls •1 tub arugula •sea salt and fresh ground black pepper, to taste •1 handful fresh basil, chopped
// DIRECTIONS //
•Cook the balsamic vinegar and sugar in a small saucepan over medium heat until it comes to a boil. Then quickly turn down to a simmer and cook until reduced by half, about 10-20 minutes, watch it closely. Set aside in the fridge to cool. •Brush the flesh of the lemons and peaches with olive oil. •Heat a grill to medium high heat and place the fruit onto the grates. Cook for 1-3 minutes or until marks appear, remove the lemons, then carefully flip the peaches using tongs. Set aside to cool. •Fill a large salad platter with arugula greens and assemble by arranging the fruits over the top with the mozzarella, balsamic reduction, sliced avocado and salt and pepper. Enjoy immediately!
Recipe by Tabitha Blue | Photography by Briony Skerjance
FOOD & DRINKS BALSAMIC BLUEBERRY BAKED BRIE
PREP: 12 MIN BAKE: 12 MIN SERVES: 6 PEOPLE
// INGREDIENTS //
•1 tablespoon butter •1 tablespoon olive oil •1 cup blueberries •3 tablespoons balsamic vinegar •1 tablespoon Maple syrup •1 dash of cinnamon •1 teaspoon fresh thyme •1 (8 ounce) wheel of Brie cheese •Crusty bread or crackers to serve
// DIRECTIONS //
1.Preheat oven to 350°F. Unwrap brie and place in a shallow ovenproof dish or iron skillet.
2.In another skillet over medium high heat, combine butter and olive oil.
3.Add blueberries and stir for 1 – 2 minutes.
4.Add balsamic vinegar, maple syrup, cinnamon and thyme to the mixture, stirring occasionally.
5.Reduce heat to low and simmer for about 10 – 12 minutes or until reduced and jam like.
6.Remove from heat and pour on top of the brie round, then bake for 10 – 12 minutes.
7.Serve immediately with crusty bread or crackers.
Recipe by Tabitha Blue | Photography by Briony Skerjance
BLUEBERRY LIME SPRITZER
PREP: 10 MIN CHILL: 10 MIN SERVES: 6 CUPS
// INGREDIENTS //
•ice •4 cups of blueberries •1 liter sparkling lime flavored water •1/4 cup fresh squeezed lemon juice (approx 3-4 lemons) or to taste •optional: a handful of fresh mint leaves •1/4 cup water •honey
// DIRECTIONS //
1.Place 3 cups of blueberries in a medium saucepan with 1/4 cup water over medium/low heat (freeze the remaining blueberries as a garnish to keep your finished drink cold). Stir periodically for 5-10 minutes, until the mixture is just beginning to steam. Remove from heat.
2.Pour the juice through a fine mesh strainer into a bowl, gently pressing the blueberries to release as much juice as possible from the skins and pulp. Discard the solids.
3.Chill the juice.
4.Fill a large pitcher with several handfuls of ice, followed by the sparkling water. Add blueberry juice, lemon juice, and honey, adjusting the flavors to taste. Add the remaining frozen blueberries as well as the mint, if using.
Recipe by Tabitha Blue | Photography by Briony Skerjance
CHILLED CARROT COCKTAIL
PREP: 5 MIN MIX: 5 MIN SERVES: 1
// INGREDIENTS //
•1 1/2 oz coconut rum •1/2 oz silver rum
• 1 oz carrot juice •1/2 oz fresh squeezed lime juice •1/4 oz simple syrup
(I used agave syrup) •2 slices of peeled ginger (About the size of a nickel)
// DIRECTIONS //
1. Muddle ginger.
2. In a cocktail shaker, add ingredients and shake hard with ice.
3. Strain (to remove ginger) into a high ball glass over fresh ice and garnish with carrot greens, lime zest, or carrot ribbons.
For a DELICIOUS non-alcoholic version for the whole family: Replace the rum with sparkling lemonade.
Recipe by Tabitha Blue Photography by Briony Skerjance
NO-BAKE CARROT CAKE CHEESECAKE JARS
PERP: 15 MIN CHILL: 30MIN SERVES: 6
// INGREDIENTS //
Crust: •3/4 cup graham cracker crumbs (roughly 6 crackers) •1/2 tbsp sugar •2 tbsp butter, melted
Filling: •12 oz cream cheese, softened •1/2 cup brown sugar •1/2 tsp vanilla extract •1/2 tsp cinnamon •1/4 tsp nutmeg
•pinch clove •1/4 tsp salt •1/3 cup carrots, finely grated •1 tsp unflavored gelatin •2 tbsp water
Frosting: •4 oz cream cheese, softened •2 tbsp butter, softened •2 cups powdered sugar •1/2 tsp vanilla extract •1 1/2-2 tbsp milk, as needed
// DIRECTIONS //
1.In a food processor or blender, crush graham crackers into fine crumbs. Add sugar and butter, mixing until ingredients are moist. Divide mixture into small jars and press down to create an even layer. We used 6 small jars.
2.Dissolve gelatin in hot water and allow to sit for 5 minutes.
3.Meanwhile, in a large bowl or stand mixer, beat 12 oz cream cheese until smooth and fluffy. Mix in brown sugar, salt and spices. Add gelatin and carrots to batter, mixing until combined. Top the crust in each jar with the cheesecake mixture and chill in the refrigerator.
4.For the cream cheese frosting, beat together 4 oz cream cheese with butter and vanilla. Mix in powdered sugar 1/2 cup at a time. Add milk a little at a time as needed for desired piping consistency.
5.Remove cheesecakes from fridge. Using a spoon or piping bag, top each cheesecake with the frosting. Dust with cinnamon and carrot shavings for garnish.
6.Store cheesecakes in the refrigerator until ready to serve.
Recipe by Tabitha Blue | Photography by Briony Skerjance
SWEET & SAVORY BRUSCHETTA
PREP: 10 MIN BAKE: 12 MIN SERVES: 6
// INGREDIENTS //
•1 baguette, sliced •2 teaspoons olive oil •1 pinch salt, to taste •1 pinch black pepper, to taste •1/2 cup strawberries, sliced •1/2 cup cherry tomatoes, sliced •1/2 cup goat cheese •1 tablespoon basil, chopped •2 tablespoons balsamic glaze, or more as desired
To Make Balsamic Glaze: •In a small sauce pan, bring 1 cup of balsamic vinegar to boil over medium heat. Reduce heat and let balsamic simmer for at least 20 minutes or until vinegar has reduced by half. The glaze should leave a film on the back of a spoon when ready. Glaze will continue to thicken once removed from heat.
// DIRECTIONS //
•Preheat oven to 400° F. •Spread tomatoes out on a baking sheet. Bake in oven for 20 minutes. Remove and let set. •While roasting tomatoes, place sliced baguette on a baking sheet, and brush with olive oil. If desired, lightly season with salt and pepper. •Bake bread for 5 minutes or until edges look golden brown. Be careful not to toast the bread too much. •While bread is still warm, spread goat cheese on the sliced baguette. Arrange sliced strawberries on top of half of the baguette and roasted tomatoes on the other half, then sprinkle with basil. Finish by drizzling balsamic glaze on top. •Serve immediately.
Recipe by Tabitha Blue Photography by Briony Skerjance
Six Delicious
THE FIGHTER
Water Orange Blueberry
Flushes Toxins, Fights Inflammation, Aids Digestion, Eases Stomach Aches, Fights Depression
THE METABOLISER
Water Apple Cinnamon
Flushes Toxins, Aids Weight Loss, Fights Cancer, Boosts Immune System, Strengthens Metabolism, Improves Brain Function
THE DETOXIFIER
Water Cucumber Mint
Flushes Toxins, Fights Inflammation, Rich in Antioxidants, Boosts Immune System, Fights Cancer
Detox Waters
THE ANTI-AGER
Water Strawberry Kiwi
Flushes Toxins, Fights Inflammation, Rich in Antioxidants, Boosts Immune System, Fights Cancer
THE REJUVENATOR
Water Cucumber Lemon
Flushes Toxins, Aids Digestion, Boosts the Immune System, Rejuvenates Skin, Fights Inflammation
THE IMMUNE BOOSTER
Water Mint Watermelon
Flushes Toxins, Fights Inflammation, Improves Blood Flow, Boosts Immune System, Aids Digestion, Eases Stomach Aches, Fights Depression
BEAT THE HEAT W/ THESE
FROZEN FRUITY POPS
AMERICANA POPS
6-7 large strawberries 1 cup yogurt 1/3 pint blueberries
Wash and hull strawberries. In a blender or food processor, puree in blender until smooth. Taste mixture, and add a dash of sugar or agave if needed. Pour into bowl with spout.
Wash blueberries and puree until smooth. Pour into a separate bowl with spout. Begin to layer strawberry puree, plain or vanilla yogurt and blueberry puree into clean popsicle molds.
Using a skewer, make a few impressions into the molds to mix the layers just a bit. Insert popsicle sticks, and place molds in the freezer for a couple of hours or until hardened.
Run under warm water for a minute to loosen popsicles from mold when ready to eat.
KIWI LIME CREAMSICLE
1 1/2 cups kiwi 3/4 cup freshly squeezed lime juice (not from concentrate) 1 cup milk 2 tablespoons sweetener + 1 tablespoon for sprinkling 1 teaspoon vanilla extract Green food coloring (optional)
Peel and chop kiwi and sprinkle with sweetener. Combine ingredients in a blender. Mix until smooth. Add desired amount of food coloring, if needed. Pour into popsicle molds and gently tap on the counter to remove any bubbles.
STRAWBERRY CREAMSICLE
1 1/2 cups strawberries 1 1/2 cups milk 2 tablespoons sweetener 2 teaspoons vanilla extract Red food coloring (optional)
Wash and chop strawberries and sprinkle with sweetener. Combine ingredients in a blender. Mix until smooth. Add desired amount of food coloring, if needed. Pour into popsicle molds and gently tap on the counter to remove any bubbles.
BANANA CREAMSICLE
2 ripe bananas 1 1/2 cups milk 3 tablespoons sweetener 2 teaspoons vanilla extract Yellow food coloring (optional)
Peel and break bananas into smaller chunks. Combine ingredients in a blender. Mix until smooth. Add desired amount of food coloring, if needed. Pour into popsicle molds and gently tap on the counter to remove any bubbles.
ORANGE CREAMSICLE
1 1/2 cups orange juice 1 1/2 cups milk 2 tablespoons sweetener 2 teaspoons vanilla extract Orange food coloring (optional)
Combine ingredients in a blender and mix until smooth or whisk all ingredients together in a bowl. Add desired amount of food coloring, if needed. Pour into popsicle molds and gently tap on the counter to remove any bubbles.
Red, White & Blue
BACKYARD BBQ
Recipe by Tabitha Blue | Photography by Briony Skerjance
We’re taking the backyard barbecue up a level by elevating the basic grill-friendly hot dog with DIY toppings and hot dog bar that takes you on a tour of America!
Hosting people is my jam. Even when life gets busy, it’s fun to have some easy entertaining ideas on the back burner. As easy as hot dogs on the grill are, having a DIY toppings bar makes them such a great party pleaser. Giving a nod to your favorite cities with flavors from around the U.S. is just the icing. You can take the pressure off yourself and make it even easier by asking guests to bring a pack of hot dogs and toppings for their favorite city-inspired dog for a more pot-luck style gathering! It’s a great way to get conversation started as well… the why behind everyone’s choices. Set it all out there for a DIY hot dog bar, grill up the “dogs” and you’re ready to go.
Finish off your BBQ platter with a variety of chips, some cut up fresh fruit (our fave is watermelon) and a fun, festive layered punch.
FIND THE DRINK RECIPE ON THE BLOG: https://freshmommyblog.com/redwhite-blue-drink/
OUR FAVE HOT DOG RECIPES
NEW YORK
: Hot dog, mustard, sauerkraut, onion sauce
SEATTLE:
Bratwurst, cream cheese, sliced raw jalapeños, chopped cabbage sriracha
CAROLINA:
Hot dog, chili, chopped onions, cole slaw
DETROIT (Coney Dog):
Hot dog, beefy chili, shredded cheddar, onions
CHICAGO:
Hot dog, poppy seed bun, pickle spear, celery salt, tomatoes, whole pickled peppers, chopped onions, bright green relish, mustard
DENVER:
Hot dog, chopped red onion, green chili sauce, sour cream, chopped jalapeños
MEMPHIS:
Bacon-wrapped hot dog, barbecue sauce, chopped scallions, shredded cheddar
MILWAUKEE:
Sausage on a toasted hard roll, butter, spicy mustard, sweet pickles, sauerkraut
SAN FRANCISCO:
Hot dog with or wrapped in bacon, mayonnaise, pickles, shallots, tomatoes, shredded lettuce
HAWAII:
Hawaiian sweet bread roll, hot dog, ketchup, mustard, fruit sauces
OUR BEST SELLER IS BACK IN STOCKjust
WITH EVERY LIMITED EDITION MONTHLY TEE THAT YOU PURCHASE, FRESH MOMMY BLOG WILL HELP A FAMILY IN NEED.
For many families living near or below the poverty line in the United States, putting nutritious food on the table can be a huge struggle. That’s where you can help. Funds from your purchase help provide meals, blankets, and toiletries for families struggling, and many that are homeless.
easy entertaining 101:
FRESH seafood boil
Recipe by Tabitha Blue | Photography by Briony Skerjance
CASUAL ENTERTAINING & EMBRACING THE MESS
WE LOVE TO ENTERTAIN AND WE LOVE FOOD. PLANNING A GET TOGETHER EMBRACING THE TWO IS WHAT WE CONSIDER A SUCCESS.
Pair your seafood boil with a crisp white wine, a few loaves of fresh french bread, melted butter and a light spring salad.
Think a seafood boil seems like a lot of effort to pull off? We did too… until our first one. With the temperatures rising, and now that we live in the land of seafood (any coastline will feel that way!), we’ve found that a seafood boil is such a fun, simple, go-to way to entertain in the summer! What’s better than a table full of delicious, finger-licking food, literally, surrounded by cold drinks, good friends and lots of laughs?! If you’re ready to jump in and host your first seafood boil, then stick around because we’re sharing our tips for hosting without a hitch!
1. Preparation is Key
Like any good party, a little prep work on the front end goes a long way. While all the good party fun will be happening on the big table, you’ll need a place to prep and round up your supplies. Gather up lots of napkins (simple cloth napkins or small dish towels work best for this!), extra spices including lemons and lots of butter, newspapers (to line the table), a few plates or bowls for trash, crackers or bread, tools, etc.
2. Prep the Table
A seafood boil is meant to be messy, and boy is it ever! But that’s the fun and beauty of it. Line the table with butcher block paper and layers of newspaper, set out the bowls or plates for collecting shrimp tails, shells and cobs, and don’t leave out the drinks! Keep them cold and keep them coming. Set out some small bowls of melted butter for dipping, as well as crusty bread to add another element of flavor and texture.
3. The Centerpiece… the Food
The food at a seafood boil is the fun part! Not only is it lip smacking, it also doubles as a centerpiece and an activity as it’s spread out across the middle of the table for everyone to “serve themselves”! Grab a large pot or two and get the water boiling.
Just keep this recipe handy for an easy-to-throw seafood boil: -Boil a large pot of water -Add 3 tbsp (or more!) seafood seasoning -Add 12 red or new potatoes -Cut 3 lbs cooked kielbasa into 1” pieces and add to pot -Peel cloves from a head of garlic and add to the pot Cook for ten minutes -Add 4-8 ears halved corn on the cob -Add 2-4 lbs crab, chopped into pieces (optional) Cook for another five minutes -Add 3 lbs fresh, cleaned shrimp -Add 2 lemons, halved Cook another 3-4 minutes Drain water and pour contents onto a table covered in butcher or craft paper and layers of newspa per! If you’re adding lobster to your seafood boil, just cook in a separate pot and add to the table as well.
4. Time to Eat
The great thing about a seafood boil is the fun of digging in and eating with your hands. It’s the casual entertaining and embracing the mess. So go for it! Stock the table with plenty of cloth napkins, a few forks for those little bits that are hard to grab with fingers and then let the fun unfold. Plus, your table is lined with paper. So when you’re all done, just wrap up anything you need to discard with the paper and clean up is just about finished!
9 of the HOTTEST HOME TRENDS
1 Walls are back, no more totally open spaces.
2 Lighter colored hard wood and tile floors.
3 Brass is back, along with mixed metals throughout the home.
4 Concrete accents for counter tops and sinks will be big.
5 Florals remain popular, but are more BOLD than before.
6 No more all white kitchens. Cabinets will be in creamy colors with colorful islands (Think BLUE)
7 Imperfection in shape is considered a sign of a quality handmade item.
8 Geometric shapes, patterns and textures are BIG!
9 Bring resort style decor in the home with plenty of live plants.
Madeline “Matty” Green, Realtor (R)
Coldwell Banker Residential Real Estate
727-224-1240 • Matty@YourRealtyQueen.com • www.YourRealtyQueen.com
SERVING HOME BUYERS & SELLERS IN TAMPA BAY (FL) & NATIONWIDE!
Real estate agents affiliated with Coldwell Banker Residential Real Estate/Residential Brokerage/United, REALTORS® are independent contractor agents and are not employees of the Company.
Blackened FISH Tostadas w/ Cilantro Lime Crema
This is such a simple solution for getting dinner on the table and in a festive way that the whole family will enjoy!
Serves: 4 Prep Time: 10 minutes Cook Time: 10 minutes
Per serving – Calories: 315 Fat: 22.5g Carbs: 33g Protein: 20g
Ingredients: 3 barramundi fillets (or other white fish) 1 1/2 cup shredded cabbage/cole slaw mix 1/2 tablespoon onion powder 1/4 teaspoon cayenne pepper cherry tomatoes (optional) 8 tostada shells 1 medium avocado 2 tablespoons olive oil 1 tablespoon paprika 1/2 teaspoon thyme 1/4 teaspoon garlic powder 1/2 cup sour cream Juice of one lime 4 handfulls cilantro 1 clove minced garlic Salt and freshly ground black pepper (to taste).
Recipe & Photography by Tabitha Blue
INSTRUCTIONS
Step 1 - Preheat the oven to 425° F. Remove barramundi fillets from their packaging and run under cold water for a few seconds to thaw and remove ice. Use paper towel to pat each fillet dry.
Step 2 - Combine paprika, onion powder, thyme, cayenne pepper, garlic powder and half a teaspoon of salt and black pepper in a small bowl. Prepare a sheet pan for baking by brushing it with a drizzle of olive oil, then brush thawed barramundi fillets with olive oil. Sprinkle spice mixture over the fillets. Rub the spice in to both sides of the fish. Bake fish until brown and flaky, about 8-10 minutes.
Step 3 - While fish fillets are baking, place sour cream, juice of one lime, cilantro and minced garlic into a blender and mix well. Add salt and pepper to taste, as desired.
Step 4 - Once fish fillets are finished baking, plate the meal by topping each tostada with shredded cabbage/ cole slaw mix. Pull apart the blackened fish fillets and place on top of the shredded cabbage. Add a slice of avocado and one to two tablespoons of the cilantro lime crema to each tostada. Top with extra cilantro, sliced cherry tomatoes (if desired) and another squeeze of lime, to taste.
Notes: Can substitute tortillas for tostadas for a delicious fish taco!
