Mixed Berry Frozen Yogurt

Lately, through various conversations and thoughts, I’ve been reminiscing on summers when I was a kid.

Ahh, the sweet glory of what seemed like infinite free time.

I used to watch Martha Stewart at 10 every weekday morning. (Even then I had thing for food!) We only had one TV and my brothers would sometimes get caught up with me in watching Martha whip up some kind of tasty treat.

This would usually result in us attempting to make the creation ourselves.

One time my older brother and I attempted to make funnel cakes. It was then that we learned the hard lesson that there is a BIG difference between T. and t. in cooking. The first batch of funnel cakes were completely inedible due to us using a tablespoon of baking powder instead of a teaspoon, like the recipe said. First cooking fail.

We managed to make some edible ones too and, of course, thoroughly enjoyed devouring them.

Sweet memories… and now I’m missing my brothers. :)

I really love a good stroll down memory lane but I’m also excited for new summer memories this year… which, I can already tell you, will involve this frozen yogurt! It’s a perfect summer treat.

What’s a fun memory from your childhood summers? Leave a comment and let me know!

Mixed Berry Frozen Yogurt; Recipe or Not

makes about 5-6 cups

• 32 oz. plain greek yogurt
• 2 cups frozen strawberries
• 2 cups frozen blueberries
• 1/2 cup honey
• juice of half a lemon

The Prep: Purée all ingredients together in a blender. Freeze in a freezer safe container for three hours before serving or freeze overnight and set out an hour before serving the next day. You could also use an ice cream maker to freeze it, follow the manufacturer’s instructions.

Note: Use any kind of berries you like! You will just need about four cups total. You could also use fresh if you wanted. I used frozen because I love eating fresh berries on their own.

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Simple Pasta with Roasted Broccoli & Asparagus

My current food obsession: roasted broccoli.

This is coming from a girl who doesn’t really like broccoli. Yes, I love vegetables and try to eat a lot of them. But you know how it goes… there’s always that one thing you just don’t like.

Broccoli is that thing for me. But you know what? I have been eating roasted broccoli like its candy.

Seriously! This one simple method of cooking has revolutionized my broccoli eating habits. I now make roasted broccoli all the time and I’m about to turn green.

Kidding about the last part. ;)

I attempted to make a version of pasta primavera one night which involved roasted broccoli and sautéed asparagus. Then it dawned on me – why not roast the asparagus too?

So I did and it was even better! I couldn’t wait to share the recipe with you!

This truly is a simple pasta dish. The sauce is merely olive oil and sautéed garlic. I wanted to keep it simple so the roasted, caramelized flavors would be the spotlight. Parmesan and fresh basil on top give it a lovely Italian flare.

So fresh and so green! This is a fantastic weeknight meal and would be perfect on its own or with some grilled or baked chicken.

Simple Pasta with Roasted Broccoli & Asparagus; Recipe or Not

serves 2

• 8 oz. pasta (I used fusilli.)
• 1 head of broccoli, cut into florets
• 1 bunch asparagus, cut into 1-2 inch pieces
• 1/4 c. olive oil
• 2 garlic cloves, minced
• Grated Parmesan for topping
• Fresh basil for topping
• Salt and pepper to taste

The Prep: Preheat oven to 400°. On two separate baking sheets, toss the broccoli and asparagus in a little olive oil then sprinkle with some salt and pepper. Spread the veggies out on the pans and bake in the oven for 20-25 minutes. While the vegetables are roasting, cook the pasta as directed. Once the pasta is done, heat the 1/4 cup olive oil in a skillet over medium heat. Once heated, throw in the minced garlic, stir the garlic for a minute or two then remove from the heat. Toss the pasta in the olive oil sauce and sprinkle with a little salt and pepper. Once the veggies are done, combine them with the pasta. Sprinkle with grated Parmesan and basil. Enjoy!

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BBQ Air-Popped Popcorn

What’s your snacky, junk food weakness?

Mine is barbecue chips. Especially the Kettle Cooked kind with the salty, sweet, and smoky mesquite BBQ flavor. MMM.

I can’t buy them though because I eat a rather unhealthy and worrisome amount any time I get my hands on some.

I avert my eyes and scurry past them when I get to the snack food aisle. Basically the same technique I use when I see someone from high school that I only kinda, sorta knew.

It’s hard not to cave to the craving sometimes.

In an attempt to promote better health for myself, I decided to experiment one night with BBQ popcorn to see if it would satisfy my BBQ chip craving.

I always have corn kernels on hand and I just happened to have all the spices I thought would work so I popped to it. #cornypopcornjokes Ok, I’ll stop now. :)

The end result was the perfect blend of salty, sweet, and smoky and totally satisfying! Too good to keep to myself and definitely blog-worthy.

I’m curious – what’s your snack kryptonite? Are there any healthier alternatives that could still be satisfying? Leave a comment and let me know!

• Servings: 1 large bowl
• Time: 5 min
• Print

1 T. smoked paprika
1/2 t. garlic powder
1/2 t. onion powder
1/2 t. salt
1/2 t. sugar
1/2 c. uncooked corn kernels
Oil spray (Olive oil is preferable but canola will work also.)

In a small container, stir (or shake if you have a lid) the smoked paprika, garlic powder, onion powder, salt, and sugar. Cook the kernels in an air-popper according to directions. Spray the popcorn with a little oil spray, sprinkle on some of the BBQ seasoning, then give it another quick spritz. (This helps the seasoning stick to the popcorn.) Toss the popcorn and repeat until completely coated. Continue to stir and repeat until the popcorn has been coated. Enjoy!

https://recipeornot.wordpress.com/2014/05/01/bbq-popcorn/