#yummymummykitchen

[woodandgrains]

peanut butter oatmeals protein balls

[hoardingrecipes]

Vegetarian Slow Cooker Split Pea Soup

[fullcravings]

Chocolate Covered Frozen Bananas

[hoardingrecipes]

Lemon Tarts

[eatingthroughcollege]

Brusseles Sprout Salad with Cranberries, Pecans, and Goat Cheese  printer friendly recipe  Serves 10 1 large stalk Brussels sprouts 1 cup dried cranberries 1 cup sweetened pecans (I love Trader Joe's) 4 oz. goat cheese, crumbled 1/2 cup extra virgin olive oil 1/4 cup apple cider vinegar 2 teaspoons maple syrup 1 teaspoon dijon mustard Remove Brussels sprouts from the stalk and trim off the tough bottom and any damaged leaves. Thinly slice the Brussels sprouts. I pulled some leaves off and left them whole because I thought it looked pretty. Place sliced/chopped Brussels sprouts in a bowl or platter and sprinkle with cranberries, pecans, and goat cheese. In a small bowl, whisk together the olive oil, vinegar, syrup, and mustard. Season to taste with salt and pepper. Pour dressing over the salad and toss to coat. Cover and refrigerate until ready to serve.

[eatingthroughcollege]

Grilled Cantaloupe and Vegetable Salad {Inspired by ABC's The Chew) 

printer friendly recipe

Yield: 4

  Ingredients: 

1/2 pound peeled and deveined shrimp, on skewers (optional) 

1 ear Sweet Summer Corn, husk removed 

2 medium zucchini, sliced lengthwise into 1/2-inch strips 

1 medium cantaloupe, halved, seeded, skin removed and cut into 1-inch thick wedges 

1 head romaine lettuce, chopped (I added in some baby spinach) 

2 Persian cucumbers, or 1 English cucumber, sliced 

1 cup cherry tomatoes, any color, halved 

croutons (optional) 

1 small bunch fresh basil leaves 

1/2 cup Daphne Oz's Red Wine-Shallot Vinaigrette (or a drizzle of extra virgin olive oil, balsamic, sea salt, and pepper) 

Instructions:

 Heat a grill or grill pan to medium-high heat. Coat grates with oil. Season shrimp lightly with salt and pepper, if using. Place shrimp skewers on the grill and cook until pink on the outside and opaque in the middle, about 2-3 minutes per side. Remove from grill. Meanwhile,  place the corn on the grill and cook until browned in places. I like the corn on the more raw side, if you like yours more soft, cook for 20-30 minutes, turning occasionally. Grill the zucchini until tender-crisp, about 3-4 minutes per side. Grill the cantaloupe until grill marks show up, about 2 minutes per side. 

Cut the corn kernels off the cob. Leave the other vegetables and cantaloupe in large pieces, or cut into bite-sized pieces. 

Place lettuce in a large serving bowl or platter. Arrange grilled shrimp, vegetables, cantaloupe, cucumbers, tomatoes, and croutons on top. I like to arrange the ingredients in rows. 

Tear or chiffonade basil and sprinkle over the salad. 

Dress salad with olive oil, balsamic vinegar, salt, and pepper, or Daphne's Red Wine Shallot Vinaigrette. 

I'm always looking for new ways to spice up my Summer dishes, and ABC’s The Chew serves up everything from grilling and outdoor entertaining to road trips and picnics. Watch weekdays 1e|12p|c on ABC to see what celebrity chefs Mario Batali, Michael Symon, and Carla Hall, lifestyle expert Clinton Kelly and fresh face of healthy living Daphne Oz are dishing out to inspire you this Summer.

[eatingthroughcollege]

Roasted Cherry Tomato Cappellini 

printer friendly recipe 

Serves 4

2 tablespoons extra virgin olive oil 

5 cups red and yellow cherry, grape, or other small tomatoes

5 cloves garlic, peeled 

1/4 cup dry white wine

1/4 teaspoon salt 

pinch red pepper flakes 

8 oz. cappellini 

1/2 cup fresh basil leaves, torn

1/4 cup toasted pine nuts 

1/4 cup freshly grated Parmesan cheese 

Preheat the oven to 400 degrees. Place olive oil, tomatoes, garlic, wine, salt, and red pepper flakes in a large Dutch oven or oven-safe pot. Roast for 45 minutes.

Meanwhile, cook cappellini in salted water according to package directions. Drain and add to the pot of tomatoes. Add basil and pine nuts and toss to combine. Serve with Parmesan on top. Garnish with additional basil.

Shrimp option: 

Coat 3/4 pound shrimp with 1 tablespoon extra olive oil and 1 tablespoon minced garlic. Coat a skillet with cooking oil  and set over medium high heat. Add shrimp and cook until pink and cooked through, about 2 minutes per side.

[eatingthroughcollege]

Individual Whole Peach Pies 

printer friendly recipe 

Makes 4 

1 store bought or homemade pie crust (I used Trader Joe's frozen pie crust)

4 small to medium very ripe peaches, halved and pit removed (if they are too large they may not fit in muffin tin) 

4 heaping teaspoons honeycomb  

1 egg 

4 teaspoons turbinado sugar 

Preheat oven to 425 degrees. Lightly coat 4 wells of a muffin tin with cooking spray. 

Divide the pie crust dough into quarters. Roll into disks. 

Place 1 heaping teaspoon of honeycomb into one side of each peach where the pit was. Place the other half on top so the peach is whole again. Place each peach on the center of each of the dough disks and wrap dough around the peaches. The dough does not have to completely enclose the peach if it does not reach the top. If peach is completely enclosed, use a paring knife to cut several slits for air to escape around the top. If peach is not completely enclosed, be sure the sides are supported by the muffin tin or oven proof bowls, as the halves will want to separate during baking. Place each pastry wrapped peach so that it just sits in the prepared muffin tin well. 

In a small bowl whisk together the egg and 2 tablespoons water. Brush egg wash on pastry and sprinkle with 1 teaspoon of turbinado sugar. 

Bake for 13-15 minutes or until crust is golden brown. Let cool 5 minutes and then carefully remove from pan.