Friday Favorite Finds #124

I’ve got some yummy finds this week – can’t wait to see yours!  {All images are from the original recipe source, and linked through Pinterest} 

Quinoa Pizza Casserole
{I’ve been itching to try Quinoa & the more recipes I see, the more I like it!}

Source: thespiffycookie.com via Finding Joy In My Kitchen on Pinterest

 

Salted Caramel Pumpkin Latte
{Even though I am not a coffee drinker, this looks incredible!}

Source: insidebrucrewlife.com via Finding Joy In My Kitchen on Pinterest

 

Eggplant Burgers
{Our garden production of eggplant is going strong - these look fun & different!}

Source: weelicious.com via Finding Joy In My Kitchen on Pinterest

 

S'mores Fudge
{yes, please!}

Source: thenovicechefblog.com via Finding Joy In My Kitchen on Pinterest

If you like these recipes, pin the source of the recipe & NOT my blog!  If you click on the recipe images, you’ll be directed to Pinterest where you can repin the recipes.  The talented chefs that came up with these recipes deserve the credit and traffic, so, please, please pin the source!

What did you find this week?

Please link up to a post containing your list of recipes to try -- do not link up individual recipes please, your links will be deleted.  Links that do not follow the guidelines will be deleted.  Be sure to leave a link back here to Finding Joy in My Kitchen.

Also – don’t forget to say hello when you stop to visit one another’s finds.  Everyone always appreciates a comment.

Also, be sure to join us next week for a special edition of Friday Favorite Finds – focused on back-to-school recipes! 

reade more... Résuméabuiyad

Labor Day Must-Makes!

The tail end of summer is just around the corner.  Even though we’ve started another academic year, it’s still hard for me to believe another summer has passed us by. 

Of course, like most of you, we will seize grilling weather until the snow flies… but, Labor Day is one of the last summer gatherings with family & friends. 

If you are looking for something fun to take to your BBQ, here are our suggestions:

Roasted Green Bean Potato Salad
{This is a family favorite – especially with the garlic dill sauce!}

Tomato Cucumber Pasta Salad
{This pasta uses your garden cucumbers & tomatoes … and feeds a crowd!}

Beer Brats
{Boil those brats in beer before your grill them… trust me.}

Grilled Smokehouse Maple Chicken Fajitas
{Do something a little different – build-your-own fajitas!}

Personal Grilled Pizzas
{This is a really fun way to customize your dinner – each person makes their own!}

Grilled Potato Fries
{To cook these faster, par-boil the potatoes! These are simply the best!}

Crockpot Baked Beans
{Because everyone loves baked beans!}

Corn on the Cob
{Either on the grill, or an easy, silk-free version!}

Easy Refrigerator Pickles
{Have cucumbers? Make 1 batch of these & you’ll be the hit of the BBQ!}

Ice Cream Cake with Raspberry Sauce
{Celebrate the end of summer with an ice cream cake!}

Strawberry Brownie Layers
{Yep. No introduction needed}

Berry Lemon Trifle
{The perfect way to use up those summer berries!}

Toasted Marshmallow S’more Bars
{Not going camping?  No bon fire?  You can still enjoy s’mores!}

Chocolate Chip Zucchini Cake or Cupcakes
{Super fun for kids – make up some whipped cream & let them frost their own cupcakes! Not to mention, they’ll get some veggies too!}

Hope this inspiration is helpful!  What are you making? 

reade more... Résuméabuiyad

Vanilla Buttermilk Ice Cream with Raspberries

This is what happened when we ran out of our normal ice cream ingredients.

I thought that by using buttermilk in place of whipping cream, the consistency might remain the same.  What I didn’t count on, was the excellent flavor that came along with it!

When you top this slightly-tangy ice cream with fresh raspberries and raspberry sauce, you have an elegant dessert. 

Vanilla Buttermilk Ice Cream with Raspberries

Ingredients

• 3 C half and half
• 1 C buttermilk
• 2 tsp. vanilla
• 3/4 C sugar
• 1 tsp. lemon zest {optional}
• 1 recipe raspberry sauce

Directions

Begin by combining the 3 C half and half with 1 C buttermilk in a large measuring cup.  Stir. 

Add in the 3/4 C sugar and stir until blended.  Stir in the vanilla extract.  And, if desired, the lemon zest. 

Pour the mixture into your ice cream maker base and make according to manufacturers directions.  Ours took about 20 minutes. 

Scoop out of the base and into freezer-friendly containers.  We use 3 C ziploc bowls to store our ice cream. 

To serve, top with raspberry sauce and or granola.

Enjoy! 

reade more... Résuméabuiyad

Kitchen Tip: Locating Recipes

The Kitchen Tip segment here on Finding Joy in My Kitchen is something I hope to include as a regular appearance.  I often get email questions that I will try to answer here as well as sharing tips from my own experiences.  If you have a question, please let me know!

Today, I’m going to share three easy ways to find recipes on Finding Joy in My Kitchen.  I hope this will help you find recipes more easily! 

Three ways to find recipes on Finding Joy in My Kitchen:

1) Use the recipe index. 

This is best used if you’re looking to browse all the recipes on our website.  You can look at breakfasts, lunch or dinner ideas, crockpot meals, desserts, snacks and more!  Each recipe has a photo snapshot as a teaser! 

 

2) Choose ingredients.

Do you have specific ingredients you need to use up?  By selecting an ingredient, you can easily see the recipes that use, for example carrots.  Ingredients that appear bigger in font size have more recipes associated. 

3) Search!

On the right sidebar, you’ll find a search box.  This option is helpful if you have part of a title of a recipe that you recall from my site, or have many ingredients that you want to find in a recipe.  Begin by typing your search terms in the search box. 

If you are looking for a recipe with multiple ingredients, use the “+” to separate the ingredients. 

Hit the search button and wait until your results pop up.  Here’s how to make sense of what you see:

I hope this has helped make Finding Joy In My Kitchen a more user-friendly site for you. 

And, if you have any questions you want me to address, send me an email (joyinmykitchen@gmail.com), or leave your question in the comments!

reade more... Résuméabuiyad

SRC: Zucchini Chocolate Chip Muffins

This is my first month participating with the Secret Recipe Club (SRC)!  I’ve been interested in the club for a long while, but there has been a waiting list for bloggers and I’m thrilled to get to participate now. 

Each month you are assigned another blogger and you choose one recipe to try from their blog.  Those of you who know me know this is perfect for me, since bloggers are my favorite cookbooks. 

This month, I was assigned to Lynsey Lou – an adorable mom to a precious wee one and a wife to a man who loves her cooking! 

In fact, she hooked her husband with food.  From the moment I visited her blog, I was overwhelmed at the similarities in our taste, and our approach to cooking.  Not to mention the fact that the kitchen is the center of her home & we have the same casserole dish! 

The first recipe I stumbled across was a chocolate zucchini muffin, and then the goodies kept coming: brownie pie, whole wheat pitas, blueberry grilled cheese, BLT pasta, and skillet broccoli mac & cheese!  And, she’s the only other blogger I know with a recipe for ham & asparagus lasagna.   

I’m convinced there was a reason for the timing for SRC… so I could “meet” Lynsey!!

Now, after spending time browsing, I ultimately ended up choosing the recipe that first caught my attention: Low-Fat Chocolate Zucchini Muffins.  And, they were a hit! The only big modification was the use all whole wheat flour – a combination of whole wheat & white whole wheat.  And, to a few, I added cinnamon.  That was delicious. 

Low-Fat Chocolate Zucchini Muffins – Adapted from Lynsey Lou

Ingredients

• 1 C whole wheat flour
• 1 C white whole wheat flour
• 1/2 C brown sugar {not packed}
• 1 1/8 tsp. baking soda
• 1/4 tsp. salt
• 1 tsp. vanilla
• 1/4 C dark chocolate chips
• 1 egg
• 2 T butter, unsalted {melted}
• 1 C applesauce {unsweetened}
• 1 1/2 C shredded zucchini
• Cinnamon {optional}

Directions

Begin by preparing your muffin tins.  I got to use these cute papers from Downtown Dough – an amazing shop in Cedarburg, Wisconsin, where we vacationed recently.

Once the muffin tins are ready (either muffin papers, or sprayed with olive oil), prepare the dry ingredients. 

Mix together 1 C whole wheat flour with 1 C white whole wheat flour, 1/2 C brown sugar (not packed), 1 1/8 tsp. baking soda and 1/4 tsp. salt.  Stir.

Toss in the 1/4 C dark chocolate chips. 

In a second bowl, mix together 1 egg, 2 T melted butter, 1 C applesauce and 1 tsp. vanilla. 

Stir in the zucchini. 

Combine the wet and dry ingredients and stir until just moist. 

If desired – add in cinnamon, about 1 tsp. for the whole batch of batter.  Alternatively, scoop out some batter and add about 1/2 tsp. to half of the batter, just to see how you enjoy the cinnamon version. 

Scoop the muffin batter into your prepared muffin tins.  Fill each 2/3 of the way full.  I ended up with 16 muffins. 

Bake at 325 for 30 –35 minutes, or until a toothpick inserted in the middle comes out clean. 

Cool for 10 minutes in the pan before removing to a cooling rack. 

Store in an airtight container for 2-3 days at room temperature, or freeze for later consumption. 

Thanks, Lynsey!  These were great.

reade more... Résuméabuiyad