Pomegranate Blueberry Acai Smoothie Bowl

September 20, 2016 by 6 Comments

quick smoothie

Ingredients:

Smoothie Bowl
2 Frozen acai smoothie packs, broken up
1 Banana
1/3 Cup Blueberries
1/3 Cup Raspberries
1/2 Cup Pomegranate Blueberry Sparkling Ice
1/4 Cup Almond Milk
2 1/2 Teaspoon Chia seeds

Topping Suggestions
2 Tablespoons blueberries or raspberries
2 Tablespoons pomegranate seeds
1/2 Banana sliced
2 Tablespoons coconut flakes
2 Tablespoons chia Seeds
1 Tablespoons almond butter, melted
2 Tablespoons granola or dry cereal

Directions:

In a blender, add smoothie ingredients and Pomegranate Blueberry Sparkling Ice; cover and blend on high for 1-2 minutes until consistency is of a thick smoothie. Pour into cereal bowl and top with your favorite combination of toppings. *Try popping this mixture into a popsicle mold to take your acai to-go! Simply fill the bottom of the popsicle mold with the toppings, then pour the smoothie mixture and finish with another layer of toppings

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Chicken Lollipops

February 22, 2016 by 10 Comments

Here is a quick great recipe for Buffalo and Asian BBQ Chicken Lollipops by Chef Josh Capon.  These were snapped up in seconds, and smelled amazing as well.   This recipe was provided by Chef Josh Capon at the JCPenny Tailgating Party, and is perfect for the next party you are throwing.

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Ingredients:

5 lbs chicken wingettes

1 cup flour

1 bottle Franks hot sauce, or hot sauce of your choice

1 pint bleu cheese dressing

2 cups Hoisin sauce

1/2 cup soy suace

2 tbsp Tabasco

2 tsp fresh lime juice

1 cup season rice wine vinegar

vegetable oil for deep fryer

black and white sesame seeds

celery, carrot and cucumber sticks

salt and pepper

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  1. Chop off both ends of the wingettes using a sharp knife removing the joints.  Pull out one of the two bones and push the meat to one side.  Set aside in fridge until ready to use.  These can also be frozen at this point to decrease prep time during the week
  2. Make the Asian BBQ sauce:  Mix together the hoisin sauce, soy sauce, lime juice and Tabasco in a small mixing bowl
  3. Marinate the cucumber sticks in the rice wine vinegar for one hour then remove and place in refrigerator.
  4. Preheat fryer to 375 degrees, season wings in a mixing bowl with salt, pepper and a light dusting of flour.  Place wings into fryer and cook at 375 in small batches until golden brown.
  5. Let drain then place in a bowl with with salt.  Then toss in your choice of sauces and coat thoroughly.  Serve the Buffalo wings with bleu cheese and celery as well as carrot sticks.  The Asian BBQ wings can be sprinkled with the sesame seeds and served with the pickled cucumbers.
  6. Serve immediately and move out of the way.  Once your guests try these they will disappear fast as well as your hand if you aren’t careful.
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Sugar & Spiced Coffee

January 26, 2016 by 4 Comments

Now that the temperatures have dropped, we’re snuggling up and sipping on these cold weather classics. Community Coffee Company offers seasonal coffee blends (made exclusively with 100% Arabica beans) that are deliciously satisfying on their own AND in a number of food and drink recipes.

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Servings: 8
Cook Time: 15 minutes

Ingredients:
3/4 cup chilled whipping cream
4 1/2 tsp. powdered sugar
1 cup freshly ground Community® coffee
5 tsp. ground cardamom
3 tsp. sugar
2 tsp. ground cinnamon
1 tsp. ground nutmeg
7 cup water

Directions:
Using an electric mixer, beat whipping cream in a large bowl until soft peaks form. Then, add powdered sugar and continue beating. Place ground coffee, cardamom, sugar, cinnamon and nutmeg in a coffee filter. Using spoon, mix gently. Add water to your coffee maker and brew to your liking. Next, divide coffee among 8 cups. Garnish each with a dollop of whipped cream and serve piping hot. Single serve coffee maker is ideal for this recipe, as long as you get one that has reusable pods. They are simple to use and can brew barista like coffee all day long. In case you haven’t gotten one already, check out Single serve coffee maker reviews at KitchenGuyd to find the best pick.

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Lamb Meatballs with Yogurt and Pomegranate-Mint Relish

January 19, 2016 by 4 Comments

The holidays are now finally winding down for a few months unless you have a significant other, Valentine’s day is around the corner, men, do not forget.  Speaking of significant others, below is a recipe by Chef Jula Jaksis from Employees Only- her restaurant in NY on Christopher St.  It is for Lamb Meatballs with Yogurt and Pomegranate-Mint Relish, using the POM Wonderful pomegranates.

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Ingredients

Meatballs

  • 1 lb. ground lamb
  • ¼ cup shallots, finely diced
  • 1 teaspoon garlic, finely chopped
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon ground allspice
  • 1 tablespoon salt
  • 1 teaspoon fresh ground black pepper
  • 3 tablespoons mint, chopped
  • 3 tablespoons parsley, chopped
  • ½ cup bread crumbs
  • ½ cup chicken stock

Yogurt

  • 1 4-oz. container Greek yogurt
  • juice from ½ lemon
  • Pomegranate-Mint Relish
  • 1 cup arils from POM Wonderful Pomegranates
  • (or 1 cup POM POMS Fresh Arils)
  • 2 tablespoons mint, chopped
  • 1 tablespoon parsley, chopped
  • 1 teaspoon lemon zest
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon red wine vinegar
  • salt and pepper to taste

Preparation

Meatballs:

  1. In a large bowl, mix together the lamb, shallots, garlic, spices and herbs.
  2. Pour the chicken stock over the bread crumbs and add to the lamb mix; combine well.
  3. Portion meatballs into desired size.
  4. In a hot pan with olive oil, sear the meatballs on medium-high heat. (Depending on the size of the meatballs and if you prefer the center to be slightly rare, searing in the pan just until browned will be fine. If you prefer a well-done center, place the meatballs in a 400°F oven for an additional 5–8 minutes.)

Yogurt:

  1. Mix the yogurt with the lemon juice until smooth.
  2. Refrigerate until serving.

Pomegranate-Mint Relish:

  1. Prepare fresh pomegranate arils, if necessary.*
  2. Add the arils, mint, parsley, lemon zest, olive oil and red wine vinegar together; salt and pepper to taste.

To Serve:

  1. Line the meatballs on a plate and put a dollop of the yogurt on each.
  2. Liberally sprinkle with the Pomegranate-Mint Relish.

*To prepare fresh arils, score 1–2 large POM Wonderful Pomegranates and place in a bowl of water. Break open the pomegranates under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1 cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.)

In addition to Pomegranates in whole form there are also new POM POM Fresh Arils which are 4.3 ounces and 100 calories each.  Each one contains quite a few of those delicious little fruit bits pomegranates are known for.

These quick open packs are perfect for lunch boxes for kids and adults as a healthy alternative to fruit snacks or candies as a lunch time treat.

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WHITE CHOCOLATE GINGER COOKIES

December 11, 2015 by 4 Comments

(chewy cookies with a ginger kick)
makes 2 dozen big/over indulged cookies
makes 4 dozen smaller/less decadent cookies

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INGREDIENTS:

  • 3 cups all-purpose flour
  • 1 teaspoon ground ginger
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 3/4 cup butter, softened
  • 3/4 cup sugar
  • 1 cup brown sugar
  • 2 eggs, room temperature
  • 1 teaspoon vanilla paste, can substitute vanilla extract
  • 2 tablespoons minced fresh ginger (we suggest using a microplane)
  • 11 ounces white chocolate chips

DIRECTIONS:

  1. Preheat oven to 350º F. Line a baking sheet with parchment paper and set aside.
    In a large mixing bowl, whisk together the flour, ginger, salt and baking soda.
  2. In the bowl of a standing mixer fitted with the paddle attachment, or using a hand mixer cream together the butter and sugars. Add the eggs one at a time, mixing until fully combined. Add in the vanilla paste and ginger, mixing until just combined. Gradually add in the flour mixture 1 cup at a time. Add the white chocolate chips.
  3. Drop by the heaping tablespoon full onto the prepared baking sheet and bake until lightly golden (12-15 minutes), cookies will appear still slightly soft in the middle, but will set up firmly as they cool.  (Note: For smaller less decadent cookies use a teaspoon measure and bake for 8-10 minutes). Using a spatula, remove cookies from the parchment to cool. Repeat with the remaining cookie dough.

You can find these and other recipes at www.terraskitchen.com

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Halloween Cocktails

October 18, 2015 by 1 Comment

Van Gogh Candy Corn Shooter

2 oz. Van Gogh Classic 80 Proof Vodkacandycorn

2 oz. Banana liqueur

2 oz. Coconut rum

2 oz. Orange curacao

2 oz. Cream

Grenadine

Combine Van Gogh Classic 80 Proof Vodka and Banana Liqueur into a mixer with ice. Shake and pour into the bottom of the shot glass. Then combine Coconut Rum, Orange Curacao, Cream and a dash of Grenadine (for color). Shake in shaker with ice and gently layer on top using a spoon. Top with whipped cream.
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Delicious Brownie Dessert

August 5, 2015 by 5 Comments


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Who doesn’t love a yummy ooey gooey chocolate dessert on a hot summer day? I am a huge fan of anything chocolate and couldn’t wait to get my hands on this amazing dessert. I have made a few variations of this dessert a few times this summer, but I think that this variation is my absolute favorite. Get a big glass of milk ready for yourself as you prepare this dessert!

Here’s what you need:

  • 9 x 13 brownie mix
  • 8oz. cream cheese
  • 1 Cup peanut butter
  • 1 cup sugar
  • 8 0z. heavy whipping cream
  • butterfinger for crushed topping

20150805_090231(I so forgot to put the cream cheese in the picture)

  1. Make Brownies as directed on the box
  2. Let brownies cool completely
  3. While brownies are cooling mix together all ingredients until they are well blended.
  4. Spread the mixture onto the pan of brownies
  5. Crush up the butterfingers and then sprinkle on the top of the mixture and brownies
  6. Put brownies in the refrigerator for a couple of hours before serving.

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My girls really enjoyed crushing up the butterfingers together!

I would say that these brownies are absolutely amazing and my two little helpers would most definitely agree. I love a cool dessert, especially in the summer. I have made these for a few barbecues and summer outings that we have had and I will tell you that I always have to leave the recipe with them when I leave because they are just truly that good.

If you wanted to use a different candy topping heath or even Reese’s Peanut Butter Cups would be a great topping for this amazing dessert.

Please let me know what your thoughts are on this amazing dessert and what topping you choose for your family.

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Banana Oatmeal Smoothie

June 25, 2015 by 5 Comments

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Ingredients:

  • ¼ cup of cooked oatmeal (slightly cooled)
  • ½ cup vanilla yogurt
  • 1 banana
  • ½ cup fat-free milk (or any milk you prefer)
  • ¼ cup ice cubes
  • 1 packet of alternaVites or alternaVites Kids
  • Optional: drizzle of maple syrup and/or sprinkling of cinnamon

 

Directions:

  1. Place all ingredients in blender
  2. Blend until smooth and creamy
  3. Enjoy!

 

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