Welcome to another fun Foodie Friends Friday Linky Party!
Please share your recipes, crafts and DIY projects with our friends!
Before we get started let’s say, “Congratulations” to last week’s winners!
You can find the links to our Host Favorite Picks here at Daily Dish Magazine!
Chicken with Sautéed Zucchini Peppers and Mushrooms cooks in one skillet. Easy prep. Easy Clean up! Ready in 30 minutes. If you have good knife skills, make that 25 minutes! 😉
This week Sunday Supper is gathering our favorite time saving Back to School Dinners. Hectic schedules don’t mean meals need to suffer. You can cook healthy meals in a short amount of time.
Here’s a few tips:
Garden bounty like zucchini and peppers can last a week or two refrigerated. Fresh, reasonably priced zucchini extends well into fall. Barring an early frost, you can get a few at the farmer’s market to tide you over.
I like to serve this dish over cheddar rice.
Ingredients
Instructions
Notes
Serve over rice or pasta.
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
I recently received a jar of Nocciolata, chocolate hazelnut spread and Fiordirutta, Strawberries and Wild Strawberries fruit spread by Rigoni di Asiago to review. I received no further compensation for my review, recipe or post. Opinions are my own.
Nothing beats fresh fruit. For cookies I sometimes like the convenience of a good preserve. For these cookies I used Rigoni di Asiago Fiordirutta a jam made with fresh and wild strawberries. A bit tart. A bit sweet. A good offset for a sweet brown sugar based blondie.
From the website.
Fiordifrutta is produced using only top quality organic fruit, selected from the best areas of origin, picked only when perfectly ripened, sweetened with apple juice and with the addition of natural fruit pectin. It is processed at room temperature to preserve at bets the taste and fragrance of freshly-picked fruit. It contains no added sugar, artificial aromas and colors. Fiordifrutta comes in 26 different flavors!
You can find the recipe here.
Nocciolata chocolate hazelnut spread is USDA certified organic, gluten free product.
From the website:
“It’s actually quite simple. Quality ingredients produce superior taste. Only certified organic ingredients go into each jar of creamy, dreamy Nocciolata. That means no chemicals, no artificial flavors, no GMOs and absolutely zero palm oil. Nocciolata is still made following the Rigoni’s exclusive family recipe. It is a slow process that uses only carefully selected ingredients like dark chocolate from the Antillean Islands, Italian hazelnuts (16%), brown sugar, skim milk and Bourbon vanilla extract.”
You can use it as a spread for toast, muffins or even pancakes.
Nocciolata pairs well with fruit. It’s chocolate right? 🙂
You can find the recipe here.
I feel both these spreads would work wonderfully in desserts like jelly rolls and filled doughnuts. Imagine biting into one! Yum!
Connect with Rigoni di Asiago USA on social media and find out about these spreads and more:
Twitter: https://twitter.com/RigoniAsiagoUSA
Instagram: https://instagram.com/rigonidiasiago/
Facebook: https://www.facebook.com/RigonidiAsiagoUSA
Pinterest: https://www.pinterest.com/RigoniAsiagoUSA/
Store Locator: http://rigonidiasiago-usa.com/find-a-store/
Food for Thought…How would you use Nocciolata chocolate hazelnut spread and Fiordirutta, Strawberries and Wild Strawberries fruit spread ? I’d love to hear your ideas in a comment below!
Drinking tea goes back thousands of years and is a mainstay in so many cultures. At one time, tea trade ruled the world as a basis for the economy. Business was discussed over tea. Social affairs and tea time became a fashion staple.
Brewed tea leaves, green tea, sun tea, white tea, all terms people use to describe these tasty leaves.
Iced tea goes hand in hand with summer by satisfying summer thirst. I don’t find soda makes the mark. Water is best but sometimes I need a bit of pizzazz.
Refreshing iced tea comes in all kinds of flavors. Some are fruity. Some are sweet. Some are spicy and others spiked. This round up truly has something for everyone!
Thanks again to all the great bloggers that contributed to quenching our thirst!
Blueberry Lime Iced Tea The Kitchen is My Playground
Cold Brew Hibiscus Tea The Little Epicicurean
Easy Raspberry Mango Iced Tea Cooking on the Front Burner
Fruity Iced Tea Organized Island
Grandma’s Iced Rhubarb Tea Recipe Confessions of an Overworked Mom
Honey Lemon Mint Iced Tea Hezzi-D’s Books and Cooks
Iced Green Tea With Pom Juice Wine Lady Cooks
Iced Mint Green Tea Mojito Neighbor Food
Iced Thai Tea Concentrate with Sweetened Condensed Coconut Milk Healthy Slow Cooking
Long Island Iced Tea All She Cooks
Cherry Kiwi Iced Tea with Cherry Syrup Peas and Peonies
Peach Basil Iced Tea Delish Knowledge
Refreshing Tulsi Ice Tea – Indian Holy Basil Iced Tea Masala Herb
Peach Mango Iced Tea For One Frugal Foodie Mama
Moroccan Spiced Mint Tea Julep Cocktail Recipe Home Cooking Memories
Sparkling Green Tea The Lean Green Bean
Sparkling Sweet Tea with Lemon and Mint The Lemon Bowl
Spiked Pomegranate TeaA Cedar Spoon
Vegan Iced Chai Tea with Caramel Almonds Cashew Milk Namely Marly
Food For Thought…How do you quench summer thirst? Do you have a go-to tea recipe? I’d love to hear your favorites in a comment below!
Hi and welcome to Cindy's Recipes and Writings! Relax and stay a while.
