Pomegranate Smoothie

Looking for a festive healthy way to start your day?  I always love vibrant smoothies this time of year.  They make me feel like all the cookies and treats are ok because I’ve had something super healthy for breakfast.

pomegranate smoothie www.petitfoodie.com

This year, after my sister gave me 20 pomegranates, I discovered how absolutely amazing frozen pom arils are.  If you have not tried them frozen you really must.  They make for a really great snack and are perfect for smoothies.

pom smoothie www.petitfoodie.com

I’m a bit sad my Ziploc bag is dwindling fast.  I adore this smoothie.  It is sweet, super creamy and best of all, the most beautiful hue of pink I ever did see.

Take a time out from the Holiday treats and try this healthy nourishing pomegranate smoothie.

Pomegranate Smoothie
 
Prep time
Total time
 
Author:
Serves: 1 smoothie
Ingredients
  • ½ frozen banana
  • ½ C pomegranate arils, frozen
  • ¼ C Pom Juice
  • ½ C milk of choice
  • 1 tsp honey
Instructions
  1. Puree in blender.

 



Petit Girls Guide: Holiday Gift Guide 2014

Don’t let Christmas shopping get you stressed out!  With a few more weeks left until Christmas there is still time to pick up the perfect girt or hostess gift.  Here is a list of some products for the kitchen I’m currently swooning over.  They would make the perfect gift for the special person you are still having a hard time with.

holiday gift guide www.petitfoodie.com 2014

William Sonoma Pot Holders – WS has the best quality when it comes to kitchen towels and pot holders.

Ina Garten Make it Ahead – Where the person you are gifting this to is a beginner or experienced cook they will love this cookbook.

Core Home Cast Iron Products – I have several cast iron products from Core Home that I adore and use all the time!

Hamilton Beach Coffee Maker – This coffee maker is awesome! Not sure what I would do without it.

Birch Bark Candles – these candles are gorgeous!!! They add so much character to your kitchen.

Moscow Mule Copper Mug – love these! So elegant and fun!

Glass Canisters – Glass canisters are my life.  They make your kitchen look so organized and professional!



Cherry Cordial Chocolate Bliss Cookies

It’s cookie baking season!  These Cherry Cordial Chocolate Bliss Cookies are going to be the hit of your Holiday cookie swap.  These didn’t last long around my house.  Needless to say I will need to make a few dozen more for our cookie swap.

bliss cookies www.petitfoodie.com

This cookie recipe is definitely a new favorite.  They have the perfect amount of crunch on the outside and a soft chocolaty center.  Then BAM a decadent explosion of creamy cherry goodness pops in.  This cookie is quite a magical experience.

chocolate bliss cookies www.petitfoodie.com

Be sure to add these Cherry Cordial Chocolate Bliss Cookies to your holiday cookie round-up.

cherry cordial bliss cookies www.petitfoodie.com

Cherry Cordial Chocolate Bliss Cookies
 
Prep time
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Total time
 
Author:
Serves: 24 cookies
Ingredients
  • 1 egg, separated
  • ½ cup butter, softened
  • ⅔ cup sugar
  • 2 tablespoons milk
  • 1 teaspoon vanilla
  • 1¼ cup all-purpose flour
  • ⅓ cup unsweetened cocoa powder
  • ¼ teaspoon salt
  • 1¼ cups finely chopped almonds
  • 24 Hershey's Cherry Cordial Kisses
Instructions
  1. Separate egg; place yolk and white in separate bowls. Cover and chill egg white until needed. In a large mixing bowl beat butter with an electric mixer for 30 seconds. Add sugar and beat well. Beat in egg yolk, milk, and vanilla.
  2. In another bowl stir together the flour, cocoa powder, and salt. Add flour mixture to butter mixture and beat until well combined. Wrap the cookie dough in plastic wrap and chill for 1/ 2 hour or until easy to handle.
  3. Preheat oven to 350 degrees F. Lightly grease a cookie sheet.
  4. Slightly beat reserved egg white. Shape the dough into 1-inch balls. Roll the balls in egg white, then in almonds to coat. Place balls 1 inch apart on prepared cookie sheet. Using your thumb or back of a spoon, make an indentation in the center of each cookie.
  5. Bake for 8-10 minutes or until edges are firm. If cookie centers puff during baking, repress with your spoon. Place one Hershey kiss into indentations of cookies.
  6. Transfer cookies to wire racks to cool.

 



Holiday Dinner Quick-Fixes

We all have those Thanksgivings where your In-laws are coming to dinner, your nit-picky mother can already see the water spots on your flatware, your distant relatives are smirking at the flavorless gravy and to top it all off you turned your whipped cream into butter.  Holiday dinners can easily go wrong.  Just remember everything tastes better when served with a smile.

holiday Dinner Quick - Fixes www.petitfoodie.com

Here are a few tips and tricks to make your Holiday dinner preparing a bit less stressful – because we could all use a little less stress in ourselves this time of year.

  1. Lumpy Mashed Potatoes – I’m one who loves mashed potatoes, so I wouldn’t call this a mishap.  But if you’re going for creamy potatoes they are lump because the potato has not been cooked long enough.  Pour a small amount of chicken broth on your potatoes and set on the stove on low to make the potatoes a bit more tender.

 

Plan ahead and make these crock pot Mashed Potatoes:  Slow Cooker Mashed Potatoes

 

  1. Lumpy Gravy – This is one thing that drives me insane! My gravy always turns out lumpy and leaving me a nervous wreck.  This trick is a lifesaver.  Simply strain your gravy through a fine mesh sieve.  Viola! Silky smooth gravy in a matter of minutes.

 

  1. Cracked pumpkin pie or cheesecake –  No one wants to be served a delicious sounding pie or cheesecake that is cracked and has a less than stellar top.  Presentation is everything.  Dust some powdered sugar on the top or give it a heft dollop of whipped cream.  Showstopper once more.

 

Try this Pumpkin Pie

 

  1. Over Whipped Cream – This happens to me all the time.  You get overzealous with the mixer and your gorgeous whipped cream goes from fab to drab in a matter of seconds.  Clotted whipped cream stinks!  Slowly add cold heavy cream a tablespoon at a time until your whipped cream is brought back to life.

 

This looks comforting – Cinnamon Whipped Cream

 

  1. Know your weakness – If you know you stink at pie crust or bread making.  Make sure to have an extra good quality back-up.  No one will judge (or even know) if you use a storebought pie crust or bread.

 

Get Creative – Try this fun take on Stuffing or these flavorful Whipped Mashed Sweet Potatoes.  End dinner right with this Raspberry Cheesecake Cake

 

  1. Above all else smile and dance through dinner with ease.


Red Lentil Spinach Soup

Baby its cold outside.  Actually, it hasn’t been that cold, but I’m such a winter wimp.  I can’t handle anything below 70 degrees.  We are supposed to be getting snow this week and I’m already freaking out.

red lentil spinach soup www.petitfoodie.com

In other news, we recently bought a freezer!  This was a purchase I was reluctant about getting.  But now, honestly, I’m glad we got it.  I’ve been busy making soups and stews to freeze for the upcoming winter months.  There is something oddly satisfying about a freezer full of soup.

red lentil spinach soup www.petitfoodie.com

This red lentil spinach soup was comforting and delicious.  I find red lentils to be one of my favorites.  They have creamy texture that really appeals to me.  The variety of flavors and textures in the soup was so fun.  Like always a big slice of crusty bread is a great side to this bowl of warmth.

red lentil spinach soup www.petitfoodie.com

Red Lentil Spinach Soup
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • ½ C red lentils
  • ¼ C red quinoa
  • 1 potato, peeled and diced
  • 1 C spinach, I used chopped frozen
  • 1 carrot, peeled and diced
  • 1 small onion, diced
  • 1 T olive oil
  • 6 C chicken stock
Instructions
  1. In a large stock pot heat olive oil.
  2. Sauté onion, until translucent.
  3. Add in carrot and sauté until tender.
  4. Season veggies with salt and pepper.
  5. Add in chicken stock, potatoes and lentils.
  6. Bring to a boil and then reduce to simmer.
  7. Let simmer for about 30 minutes.
  8. Add in quinoa and spinach the last 10 minutes.
  9. Adjust salt and pepper, to taste.
  10. Serve.

 



Apple Cranberry Dinner Rolls

Happy November!  The Holidays will be here before you know it and I couldn’t be more excited.  I’ve been experimenting with dinner rolls for a fun twist on the classic.  One thing about the Holidays that gets me is you always see the same dishes served.  Being a traditional girl, it’s a bit surprising this would bother me so much.  But every once in a while, I like to see a few new recipes around the family table.

RSY apple cran rolls www.petitfoodie.com

I wanted to make a roll that was  savory yet sweet.  This apple cranberry roll turned out just as I had imagined.  It is full of flavor yet still the classic light and fluffy roll we know and love.  I seriously cannot wait for this year’s Thanksgiving leftovers.  These rolls will be the star for leftover turkey sandwiches.  Let’s just hope there are leftovers!

RSY apple cranberry rolls www.petitfoodie.com

You can serve these rolls with a warm honey and cinnamon butter.  I think they would be quite dreamy that way.  My favorite way though would be sopping them up in some Thanksgiving goodness.  Gravy, mashed potatoes, stuffing and turkey are calling these apple cranberry rolls.

RSY apple cran dinner rolls  petitfoodie

The savory sweet combo of these rolls is the perfect addition to your traditional Holiday table.

Apple Cranberry Dinner Rolls
 
Prep time
Cook time
Total time
 
Author:
Serves: 12 rolls
Ingredients
  • 1 C warm milk
  • 1 T Red Star Yeast Platinum Yeast
  • 2 T sugar
  • ¾ tsp salt
  • 3 T butter, melted
  • 1 egg
  • 3 C flour
  • ¼ C craisins
  • ½ C apple, peeled and finely chopped
Instructions
  1. In large mixing bowl whisk together warm milk, yeast and sugar.
  2. Set aside for five minutes.
  3. Once yeast is proofed, add in salt, butter and egg.
  4. Pour one cup of flour in, stirring lightly.
  5. Fold in craisins and apple.
  6. Add in one cup flour stir as much as possible in.
  7. Add in ½ cup flour and begin kneading the dough.
  8. As you knead the dough add in up to anther ½ C flour as needed.
  9. Knead dough for 5-10 minutes until smooth round ball forms.
  10. In a well greased bowl place dough and let sit in warm area to rise for 1 hour.
  11. Divide dough out into 12 balls.
  12. Place in greased 9 inch round baking pan.
  13. Let rise in warm area for 1 hour.
  14. Preheat oven to 375*.
  15. Bake rolls for 12-15 minutes.
  16. Brush rolls with warm butter.

For more Red Star Yeast information follow them on: Twitter | Pinterest | Instagram (@redstaryeast) | Facebook

I have partnered with Red Star Yeast to bring you this recipe.  Thank you so much for supporting Petit Foodie and Red Star Yeast Opinions, recipes and photos are my own. 

 



Apple Crazy

‘Tis the season!  Here are some of my favorite apple recipes!

Apples www.petitfoodie.com

Apple Galette

Cranberry Apple Scones

Apple Snicker Doodles

Apple Pecan Muffins

Spiced Apple Cider Cookies

Caramel Apple Pie Crepes

Harvest Chicken Salad



Harvest Chicken Salad

This harvest chicken salad has become a new favorite in my house!  It’s a fun twist on a classic recipe.  We are deep in the season of comforting casseroles and hearty soups.  This healthy and refreshing chicken salad is a great way to lighten up your meals.  I made this on Sunday and we had delicious lunches awaiting us throughout the week.  The hardest part about this recipe is having to wait all morning to get to lunch!

harvest chicken salad www.petitfoodie.com

My family doesn’t like to deviate from the classic recipes too often so I was surprised what a hit this chicken salad was.  I also think serving it luxurious croissants helped.  I, personally, love this served in lettuce cups.  It’s so light and such a fun way to eat it.

harvest chnk salad petitfoodie.com

Lighten up your fall season and enjoy this delicious harvest chicken salad.  Full of chicken, creamy goodness, sweet apples and tart cranberries.  This version of classic chicken salad is sure to please your palate.

 

Harvest Chicken Salad
 
Prep time
Total time
 
Author:
Serves: 4
Ingredients
  • 1 lb chicken breast, poached and shredded
  • 1 celery rib, finely chopped
  • 1 small apple, cored and finely chopped
  • ½ C nuts chopped, I used roasted almonds, pecans or walnuts.
  • ¼ C craisins
  • ½ C high quality mayonnaise
  • ½ C Greek yogurt
  • Salt and pepper, to taste
Instructions
  1. Combine first five ingredients.
  2. Fold in mayonnaise and Greek yogurt.
  3. Season with salt and pepper.
  4. Serve on your favorite bread.

 



Cranberry Apple Scones

These scones are ideal for those brisk fall weekend mornings.  They are easy to throw together and make the house smell of coziness.

cranberry apple scones www.petitfoodie.com

The combination of sweet apple and tart cranberries make these scones satisfyingly delicious.  You can feel free to add a light glaze to these scones to fancy them up.  But I prefer the rustic simplicity of them without it.

cranberry apple scones  www.petitfoodie.com

Bursting with seasonal flavors these cranberry apple scones are sure to get you in the fall mood.  So grab your boots, scarves, cozy sweaters and enjoy these scones while sipping your favorite coffee.

Cranberry Apple Scones
 
Prep time
Cook time
Total time
 
Author:
Recipe type: breakfast, brunch
Serves: 6 large scones
Ingredients
  • 2 C flour
  • 1 T baking powder
  • ½ tsp salt
  • ¼ C sugar
  • ½ C butter, cold, cut into cubes
  • 1 egg
  • ½ C cold milk(I used 2%)
  • 1 apple, peeled, cored, finely chopped
  • ½ C dried cranberries
  • 1 egg white
  • 1 T water
  • 2 T coarse sugar
Instructions
  1. Preheat oven to 400*
  2. Combine flour, baking powder and salt, sugar, set aside.
  3. Cut butter into the flour mixture until the size of medium peas.
  4. Whisk milk and egg into a small bowl. Pour into flour mixture.
  5. Stirring until just combine.
  6. Fold in chopped apples and cranberries.
  7. Pour dough out onto a lightly floured surface and form into a 8-9 inch disc. Cut into 6 triangles-like you would cut a pizza.
  8. In a small bowl whisk egg white and water together.
  9. Brush a light layer over the scones and top with course sugar.
  10. Place scones on a baking sheet and back for 12 minutes or until golden brown.
  11. Remove from oven and let cool.

 



Butternut Squash Kale Polenta Crust Pizzas

This is one of my new favorite fall recipes.  I don’t think I have ever enjoyed polenta and butternut squash as much as I did in this recipe.

butternut kale polenta pizzas www.petitfoodie.com

If you are craving pizza without the hassle and calories of bread pizza dough you must give this polenta crust a try.  It is not only super easy to make but it tastes amazingly good.  If you have looking for a gluten free alternative this is a great option.

butternut squash polenta pizza www.petitfoodie.com

I made Ava a similar version of this roasted butternut squash and kale.  Hers had the usual red sauce and mozzarella – she loved them!  She doesn’t quite love butternut squash…yet ;).

avas polenta pizza www.petitfoodie.com

I roasted my squash and kale simply with olive oil, salt and pepper.  I love the simplicity of this.  It brings out the rustic flavors of them.  These flavors combine with mozzarella and Parmesan make for a delicious pizza.

butternut kale pizzas www.petitfoodie.com

Butternut Squash Kale Polenta Crust Pizzas
 
Author:
Ingredients
  • 1 C polenta
  • 1 C water
  • 1.5 C broth
  • ½ tsp salt
  • Pinch pepper
  • 1 tsp olive oil
  • 1 C roasted butternut squash cubes
  • ½ C roasted kale
  • 1 C mozzarella
  • ¼ C parmesan
Instructions
  1. Preheat oven to 375*
  2. In a heavy bottomed pot combine polenta, broth, water, salt, pepper, olive oil over medium-low heat.
  3. Whisk continually for 10-15 minutes or until thickened.
  4. On a baking sheet lined with parchment paper spoon out polenta. Making small rounds about ¼ inch thick and 3 inches in diameter. (I used two baking sheets.)
  5. Place in fridge for 30 minutes.
  6. Place polenta rounds in oven for 30 minutes.
  7. Remove and let cool slightly. Peel polenta off of parchment paper.
  8. Top polenta rounds with butternut squash, kale, mozzarella and parmesan.
  9. Place back in oven under a low broil until cheese is just golden brown.
  10. Watch closely so the pizzas do not burn.
  11. Remove and serve.

 

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