This week, I asked everyone to make a dish that was prepared by another person in our Saturday Bites group, and I can't stop thinking about the Rosa Parks peanut butter pancakes. We don't use peanut butter much because Christopher is allergic, but he's fast asleep in his bed. So Matt and I get a nice, quiet breakfast this morning. I simply love the smell of the batter! No bananas in my house to throw on top, so we used real maple syrup - not that sugary fake pancake syrup. They were light and fluffy just as promised. I'll probably add choco-chips to them next time. 😊
Nikita's choice this week was for us to make a recipe posted by another Saturday Bite user.
So I decided to revisit Nikita's naan pizza.
We have the husbands family over at least once a week for dinner and I had been talking about having a "make your own pizza" night.. Well Naan is perfect for individual pizzas. Everyone made their own. Well they added the toppings of their choice. Once they completed their fabulous pizza creation I slid them on the grill to finish them up.
How to make your very own Naan grilled pizza
Pizza sauce (Buy or make)
Cheese (The more the merrier)
Pizza toppings (Have fun)
Brush olive oil on the back side of naan (grill side)
Heat your grill on high. Slide your pizza onto the grill. Close top and grill for 2 to 3 minutes. Very important to pay attention. You don't want to burn your bottom.
This was the first time grilling my pizza and it got rave reviews. The husband who compliments very few things said several times that he REALLY liked it and thought we should do this again..
So Nikita's Naan pizza idea was fabulous.. Grilling kicked it up a couple of notches..
I like this challenge. What better way to compliment one another then by trying a dish from the challenge itself?
I could have prepared an amazing 5 course meal based on many of the dishes on this blog! Alas, we are only doing one. The triple digit heat is still in full swing so I went with a recent challenge. Salad. Quick and easy. I was intrigued by Gigi's quinoa salad. So I made it with a slight twist.
Gigi's Quinoa Salad 2.0
Fresh lemon juice and freshly grated peel
Flax seed oil
Salt and freshly ground pepper, to taste
Cook the quinoa according to package directions. As the quinoa is cooking, whisk together the lemon juice, grated lemon, flax seed oil, vinegar, salt and pepper. Chop up the onion, tear basil into bite-size pieces. Allow the quinoa to cool and mix all ingredients in a bowl. I scooped the quinoa and threw it on top of a bed of greens. A satisfying and filling lunch.
Nikita's choice this week was to make a dish from a previous post. Something one of the others made. Because she likes to see what we all do with the same dish.
With the exception of myself, the others have no idea what we prepared until I post it. So.. It's interesting how we manage to not duplicate. Nikita made Amy's, I made Nikita's and Amy made mine.
Love these ladies and how they are all dedicated to making meals for their loved ones.
Serving up love.. One dish at a time..
I picked this food challenge because I have a box full of recipes clipped from magazines, newspapers and packages. They date as far back as the late 70's. I basically picked a recipe at random and came up with a quiche! This comes from Premium Brown'N Serve breakfast sausage links. Full disclosure I used a different brand of breakfast sausage. I think Italian sausage would work nicely as well.
1 package(8 ounces) Swift Premium Brown 'N Serve, Original Links
2 cups (8 ounces) shredded Sharp cheddar cheese
2 tablespoons all-purpose flour
4 eggs, beaten
1-1/4 cups light cream or half&half
1 package (10 ounces) frozen chopped broccoli, cooked and drained
1 unbaked 9-inch deep dish or 10-inch regular pastry shell
Heat oven to 350°F. Cut sausage links into slices. Toss cheese with flour. Combine eggs and cream in large bowl. Stir in sausage, cheese and broccoli. Pour into pastry shell. Bake 60 minutes or until knife inserted in center comes out clean. Let stand 15 minutes. Cut into wedges. Makes 8 servings.
I made two quiche. One in a pastry shell and one without. I served them with a spinach salad. Nice for these hot days.
This week was birthday week in our house! Not only did I celebrate my 21st birthday for the 10th time, our family-friend Ben Perales celebrated his birthday on Friday. Side note on a couple of quick realizations this week: 1. Your birthday is just another day off with chores to complete unless you have to go to a job that day. 2. Family makes aging each year a little easier to swallow. I am blessed to be surrounded by my boys who love me so much to make my day special each and every year. Now Ben's family is in San Antonio, TX, and I know his family did their best with miles apart to make his day special. But while he's in AZ for this chapter of his life, I share my family with him as if they were his own. So late Thursday night, I whipped up this Duncan Hines Devil's Food Cake with Chocolate Buttercream Frosting. It has four layers of chocolatey goodness - so good, in fact, some fingers went into the frosting. I heard it was incredible and possibly the best cake he's ever eaten. Happy Birthday Ben!
PS: I doubled the frosting recipe to cover the cake and layers.
Cake: Duncan Hines Devil's Food Cake x 2 boxes
6 Tbs of softened butter
2 2/3 cups of confectioners sugar
1/2 cup of cocoa
1/3 cup of milk
1 1/2 tsp of vanilla
Cream butter in bowl. Add sugar and cocoa. Mix well. Slowly add milk in portions while mixing. Add vanilla.
So it's been a busy week. I actually didn't cook this week. But Thursday night found us at aunties house having dinner. She made tamale pie and stuffed zucchini.
It was pretty tasty
Here is the recipe I use for Tamale PieIngredients
Next week we will revisit past Saturday Bites when we prepare a recipe one of the other Saturday Bites ladies previously made.
Amy, Nikita and Georgia
This was my week for the weekly challenge and I wanted everyone to make their favorite summertime meal. For me it was less about the food and more about who was around the table.
Dinner was your normal summer food.
Grilled hotdogs (don't skimp out and buy the cheap ones)
Grilled burgers (the husband had these ready to be grilled by the time I got home)
Macaroni salad (courtesy of auntie)
Tater tots (because why not?)
Due to recent health issues my doctor has placed me under dietary restrictions. So that allowed little room for ingredients. But loads if room for creativity! Every morning I have a bowl of plain yogurt. Low fiber fresh fruit is allowed. With time running out on Saturday Bites I had to come up with something. It dawned on me that perhaps a dollop of homemade lemon curd in my yogurt wouldn't hurt. And it didn't. Normally I will have a small bowl of curd with fresh berries. In this case I swirled a little into my plain yogurt and topped with fresh strawberries and a spoonful of lingonberry preserves. This may become a new breakfast staple.
From Bon Appetite
Summer eats in our house are simple. After an exhausting school year and many hours labored at work, we deserve the break. So tonight we made Naan Pizza. I love this dinner because everybody gets to customize their own personal pizza without the hassle of baking dough. Buy the Garlic Naan in the deli section of the grocery store and top it with your favorites. Bake at 400°F for 10-15 mins or until crust is crispy and cheese is gooey. My pizza was topped with olive oil, minced garlic, spinach, tomato slices, parmesan, and shredded mozzarella. So yummy! Try it.
Back in business.
Next week is back of box recipes. If you would like to join us make your recipe any time during the next week. email your recipes and photos to email@example.com no later than Friday. I will publish all on Saturday July 22nd
In the meantime. We hope you are enjoying your summer
Georgia, Amy and Nikita
What do you do with chocolate cookies and ice cream? Make an ice cream sandwich of course! Coincidentally, on July 4th a few years ago, we were driving downtown to see the city's fireworks display on the St. Johns River like we did every year, and Matt starts talking about how he really wants an ice cream cookie sandwich. Christopher contributes to the conversation in the car and says he has never eaten one. We were so flabbergasted that we had not enlightened our son on this frozen blessing of a treat that we began hunting for them. We had stopped in a few places, but they were no where to be found. Alas, we decided to head to our spot by the river in front of the Hyatt hotel. I believe we had run into the hotel for a potty break, and there was a lonely convenience-store style freezer with the sliding lids and a heavenly light shining down on it. There happened to be exactly three chocolate chip cookie ice cream sandwiches. It was like a small prayer had been answered. So here we are in 2017 making our own!
I possess neither and ice cream churn nor an ice cream freezer. So, I googled how to make ice cream without a churn and this recipe appeared like magic. And I had all of the ingredients on hand. Being that it's a very simple recipe I decided that a homemade topping was in order. For this I made a delicious caramel orange recipe that I glommed from the charter issue of Milk Street Magazine. For now I'm sharing just the ice cream recipe because I'm too lazy to type up both recipes. Perhaps mid-week I'll decide not to be lazy and share it. For now you get this:
No-Churn Vanilla Ice Cream
1 pint (2 cups) heavy cream
14 ounce can sweetened condensed milk
1 Tbsp. vanilla extract or 1 vanilla bean
1. If using vanilla bean, slice the pod in half lengthwise with a paring knife and scrape the seeds out using the dulled edge of the knife. Add the vanilla bean seeds or extract and the sweetened condensed milk in a small bowl and stir to combine.
2. Add heavy cream to a mixing bowl and whip on high for several minutes until stiff peaks form. Turn the mixer on low and slowly add the vanilla mixture to the heavy cream. Once combined, pour into a freezer-safe container and freeze at least six hours to overnight.
Took a drive Thursday evening to have a "little" ice cream sundae. And I didn't even get the biggest one available.. My sundae was pretty yummy. Ice cream, hot fudge. whipped cream, cherry on top. But what was unique. other than the oh so polite service? They toast almonds and sprinkle them on top. Really made a huge difference
Randy had a mountain of ice cream with a raspberry sauce. I'm pretty sure he ate all of it.
Leatherby's Family Creamery is a locally owned ice cream shop. Interestingly another Christian owned business. So another bonus.
For more information on Leatherby's and their story click the link below
Note to self.. Get the small next time
Leatherby's has several locations. Below is the map to the Sacramento location
Good choice this week by Nikita. Perfect time for ice cream
Well the husband and I will finally be moving into our home. (Yay!) However we will more than likely not have internet for about a week (Boooo!!) So I will post as I can.
Until then.. I pray everyone is enjoying their summer so far.
Nikita, Amy and Georgia
How to join:
If you'd like to join our Saturday bites club send me an email at firstname.lastname@example.org