Margarita Mousse #NationalMargaritaDay

Posted on February 22, 2014 by Cindy Kerschner

Margarita Mousse cup

Today is National Margarita Day and a few of my blogger friends are sharing some great recipes with you!
When Heather from girlichef.com invited me to join a Margarita party to celebrate National Margarita Day, I froze. She’s a great cook and cocktail creator. Stop by and check out her site.
I’ve never had tequila or a margarita but I have had a nonalcoholic version of this drink. I was totally lost at the idea of creating a drink. I decided I better stick to food.
This was going to be a fun recipe development. All I needed was a food I could feature with a lime and citrus profile.
It did take me a while to pick something. I ran the gamut of dishes I heard of before but never tried. I gave each a try minus tequila. When I went to add my recipe idea chicken was taken. Shrimp too.
Then it hit me. Something light would work. I adapted my Raspberry Mousse recipe for citrus and I think you’ll enjoy the refreshing taste. Lime, lemon and orange blend.
I served the chilled ones in sugar rimmed glasses. I thought it would be fun to eat them. Bite off some sugar from the rim. Eat a spoon of mousse. It really works. Fun fun!
The frozen ones I did not garnish. The texture is somewhere between ice cream and meringue.
Enjoy!
margarita mousse

Margarita Mousse #NationalMargaritaDay
 
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Ingredients
  • 1 cup heavy cream
  • ¼ cup powdered sugar
  • 2 teaspoons vanilla
  • ½ cup limeade concentrate
  • ¼ cup orange juice
  • 2 Tablespoons lemon juice
  • ¼ cup sugar
  • 1 packet unflavored gelatin
Instructions
  1. In a cold bowl, whip cream, powdered sugar and vanilla until stiff peaks form. Set aside.
  2. Bring juices, sugar, limeade concentrate and gelatin to a boil whisking constantly until thickened. Cool. Fold cream into hot mixture.
  3. cool and enjoy.
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Enjoy these great offerings in celebration of National Margarita Day

Margaritas:

Margarita Bites:

Posted in What's For Dinner? | 37 Comments

Hot Cinnamon Almond Sipper #RecipeReDux

Posted on February 22, 2014 by Cindy Kerschner

hot cinnamon almond sipper

If there ever was a winter for a good hot drink, this is it. We’re experiencing a whirlwind winter here in PA. Record snow and ice and just crazy cold. Streets become ice skating rinks within minutes and the snow is piled 8 feet high in places. Tomorrow they are calling for “Freezing fog”. What the heck is that? I’m picturing the air as thick as cotton candy only wetter.
The Recipe ReDux challenged the group to come up with healthier versions of a new hot beverage or revised favorite belly warmer drink.
I’ve been on a cinnamon kick lately so mine had to include that warm spice for sure. Almond milk was next on the list, I’ve done a soy drink version that tasted like an oatmeal cookie. That drink was good in its own right and didn’t need any lightening up.
To the almond milk and cinnamon I added a little brandy and a hint of orange. I didn’t want a sugary drink so a bit of Monk Fruit in the Raw worked perfectly!
If you’re wondering why I would add whipped cream I have a surprise for you. That fluffy stuff is whipped almond milk with a bit of Monk Fruit in the Raw beaten in. It takes a while and a really cold bowl to get that effect but it is worth it. Think smooth, foamy cappuccino but without the coffee.

Hot Cinnamon Almond Sipper #RecipeReDux
 
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Ingredients
  • 4 cups almond milk, divided
  • 4 tablespoons Brandy
  • 3 Tablespoons Monk Fruit in the Raw, divided
  • 2 Tablespoons Cinnamon
  • 4 Tablespoons Orange Juice
Instructions
  1. Whip one cup almond milk with 1 Tablespoon Monk Fruit in the Raw until thick and foamy. Refrigerate.
  2. Combine 3 cups almond milk, brandy, cinnamon and orange juice in a saucepan. Heat whisking constantly until temperature reaches 160.
  3. Pour into 2 mugs. Top with whipped almond milk.
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Enjoy these offerings to warm your winter days from The Recipe ReDux.

Posted in #RecipeReDux, beverage, cinnamon, drink, fresh ingredients, vegan, What's For Dinner? | Tagged , , , , , , , | 11 Comments

Potato Lovers Linky Party

Posted on February 21, 2014 by Cindy Kerschner

potato partyWelcome to another Foodie Friends Friday Linky Party! This week we are looking for your favorite potato recipes!
before we start, let’s congratulate last week’s winners!
m
HOST FAVORITES

h

NOW ON TO THE PARTY!



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Cheesy Scallops Spinach and Brown Rice Casserole

Posted on February 18, 2014 by Cindy Kerschner

cheesy scallop spinach brown rice clarence approved
I received samples from Kerrygold to create a lighter version of a favorite recipe. This post is entered in a contest where I have a chance to win Kerrygold products. I was not compensated for writing this post. Opinions are my own.
press_kerrygold_dubliner-reduced-fat-thumb
I love cheese but sometimes cheese dishes turn out so rich and filling. When Kerrygold challenged food bloggers to create a lighter version of a favorite dish, my wheels started turning.
We’re taught as cooks that flavor is in the fat. Don’t trim off too much fat before cooking meat. Then there is healthy fat, saturated fat, unsaturated fat and reduced-fat. How do you choose? I feel the key is in moderation.
For my recipe I chose reduced-fat Dubliner. When I first tried the original Dubliner I couldn’t pinpoint the flavor. Kerrygold considers Dubliner to be their flagship cheese and for good reason. Dubliner has a unique taste that blends the best of 3 flavor profiles: mature cheddar’s touch of sweetness with the nutty taste Swiss and savory Parmesan.
All these different cheese characteristics work with scallops. Think of Mornay, alfredo and simple cheddar cheese sauce dishes.
Reduced-fat cheese doesn’t mean less flavor. It made a creamy sauce that delicately coated the scallops and rice without being clumpy, just smooth and velvety.
Notice the cute cow on package?
dubliner cow
That cow in the pasture scene symbolizes what Kerrygold is about. Wholesome butter and cheese made in Ireland with milk from grass-fed cows that are never given growth hormones. The cows are raised on small family farms; average herd size is 60.
To back up reduced-fat cheese popularity, Roisin Hennerty, Vice President of the Irish Dairy Board in the U.S. adds,“Adult snacking is very much on trend. Together, natural reduced-fat and light cheese comprise the fastest growing segment in the cheese category in the U.S.”
Clarence, our resident cow gave this recipe his stamp of approval. Something tells me it had a lot to do with the Dubliner!
cheesy scallops spinach brown rice approved
cheesy scallops spinach brown rice ingredients
scallops and spinach simmers

Cheesy Scallops Spinach and Brown Rice Casserole
 
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Ingredients
  • 1 lb bay scallops
  • ½ cup chicken broth
  • 3 cups baby spinach
  • 3 cups cooked brown rice
  • 3.5 ounces Reduced-Fat Dubliner, shredded
  • 1½ cups skim milk
  • 1 tablespoon Kerrygold unsalted butter
  • 1 tablespoon cornstarch
  • 1 teaspoon thyme
  • ½ teaspoon smoked paprika
  • salt and pepper to taste
Instructions
Cheese sauce
  1. Combine skim milk, butter, cornstarch, paprika, salt and pepper in a medium sauce pan.
  2. Bring to a boil over low-medium heat and cook until thickened whisking constantly.
  3. Remove from heat and add cheese and gently stir until melted.
Skillet
  1. Combine scallops, spinach, thyme and broth in a large skillet.
  2. bring to a boil, reduce heat and simmer until opaque, 3 to 5 minutes.
  3. Add rice. Stir and heat thoroughly.
  4. Add cheese sauce.
  5. Serve and enjoy!
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Posted in #Kerrygold, brown rice, casserole, cheese, reduced-calorie, scallops, seafood, spinach, What's For Dinner? | Tagged , , , , , , | 4 Comments