The strawberries have arrived, the strawberries have arrived! You have no idea how happy it makes me to see Florida strawberries back in our grocery store. Our season starts in December (hard to believe I know) and I think it’s safe to say that strawberries are probably the most consumed fruit in my family. We go through strawberries like crazy when they are in season (whether from Florida or California).

For the most part, we eat strawberries as is for snacks and as part of our meals. I pack them almost everyday in my kids’ lunchboxes and throw them into spinach salads too. My daughter spotted these Strawberry Banana Muffins (they are whole wheat – bonus!) over my shoulder on Pinterest last night and made me promise I would make them for her.

Of course, strawberries in smoothies are a given. I made this Strawberry, Grapefruit and Ginger Smoothie the other afternoon from the Clean Slate cookbook (I’m giving away a copy of it with three other healthy cookbooks – don’t forget to enter!). I found it in a section of the cookbook that is dedicating to “rebooting your system” and drinking to your health. There are 8 pages filled with smoothie and juice combinations and honestly, I want to try every single one of them. This Strawberry, Grapefruit and Ginger Smoothies falls into the “detoxifying” category and is recommended to drink whenever you are feeling sluggish (or to prevent feeling that way). I’ll take one every day.

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Balance out any entertaining menu with this crunchy, delicious and healthy Apple, Celery and Walnut Salad – one of my favorites!

(This post is sponsored by Fisher Nuts.)

Are you planning out your menu for Super Bowl still? I am. There are so many great recipes and ideas floating around, it’s hard to narrow down. I usually figure it out last minute, like the day of. Of course, if I was having a party this year I probably would have started a little planning by now.

I do know this. As much as I love indulgent food when I’m watching football, I also like to balance things out with not so indulgent food. Salads aren’t typical Super Bowl or football watching food but I can guarantee you that if you are entertaining or just hanging out at home, this Apple, Celery and Walnut Salad will be much appreciated by those who are working hard at keeping that healthy balance this time of year. I find that I’m usually the salad maker and bringer when it comes to parties or get togethers, are you surprised?

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It’s a happy day in our house when mom bakes (mom being me). It’s not a secret that I don’t bake very often. I have guilt about it sometimes but honestly, I don’t feel the need to handle all that sugar and butter very often. And the flour gets messy. And I have to measure perfectly or the recipe gets all messed up. That’s the one that gets me big time. I’m not great at perfectly measuring and I’ve learned that’s pretty important when it comes to baking. It is what it is. We are all good at what we are good at, right? What I do love about when I bake something is that it makes everyone in my house truly happy. It makes me happy because I know they are happy – plus I know exactly what went into the baked goods they are eating. That’s a big bonus. Quick breads are actually one of my favorite things to bake. Quick breads and muffins. They are easy enough to put together and usually are full of fruit and good stuff like oats or whole grain flour. I wanted to play around with this recipe for Pumpkin Raspberry Bread I found on my friend Sandy’s blog and turn it into an oatmeal type pumpkin bread but I didn’t quite have all the ingredients I needed. I instead adapted from it slightly adding apples and cinnamon, some of my favorite fall ingredients. I think I have a good excuse to experiment some more and bake another one. That’s a good thing because this Apple Pumpkin Bread lasted about 24 hours in our house. It was delicious and put smiles on everyone’s face. And that my friends is always a good thing. Have a great weekend! Bake some pumpkin bread! (more…)

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I have never been one to only eat salads in the warm weather months. Maybe that’s because I live in Florida and we have warm weather almost all year long?

I’d like to believe that I would enjoy a salad here and there in the cold winters that some of you experience in the North (and/or West I guess I should say). For me, building a salad comes from whatever is in season, looks good in the produce section or whatever you are craving really. I can never say no to a crisp bowl of crunchy salad veggies with a good homemade dressing or vinaigrette.

Now, though I can eat salad any day of the year, I don’t necessarily always want to make a salad for myself. That’s another story. Lately I have been in a salad rut, but was inspired to create this one with the newly arrived fruits of the season that I’ve been seeing lots of – apples and pears. What goes perfectly with a salad chock full of apples and pears? Why, pecans of course.

I have a hard time choosing a favorite when it comes to nuts, but I will say that pecans are definitely up there on the list. Especially when it comes to fall inspired dishes, like this salad. I created a simple pecan vinaigrette using Fisher Nut Pecan Halves and it is absolutely delicious, as you can imagine a nutty vinaigrette to be. Toasting up the pecans and adding them to the vinaigrette base while still warm infuses a little extra flavor into the mixture – so good! It was a perfect dressing for this simple seasonal salad, but honestly I can’t wait to drizzle it over other fall roasted veggies like butternut squash and Brussels sprouts.

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I spent some time with my family this weekend, and as per usual, my grandpa sent me home with some home grown goodies. During the winter his trees are bursting with tons of citrus like tangerines, grapefruits and lemons  and my car gets loaded up with plenty of gorgeous fruit, but this time around I came home with a huge bag of Swiss chard. He must have known I’ve been craving greens lately. This Kale and Chard Green Power Salad with Maple Vinaigrette definitely satisfied that craving.

I’ve been craving greens in the worst way. I am pretty sure I felt the same way this time last year, because I remember making and eating a super salad like this one every day for lunch for almost a month. I have to say, I’ve never tried Swiss chard raw in a salad before, at least not that I remember. I usually eat it sauteed in olive oil with lots of garlic, in soup or in tomato sauce over pasta. Swiss chard is one of my favorite greens, and I have a hard time resisting picking it up every time I pass by it at the produce market. As excited as I am to have so much Swiss chard in my possession (only half is shown in the picture above), I’m slightly concerned I may run out of ideas of how to cook it up in the next week.

Have you tried Swiss chard? What’s your favorite way to cook it up?

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(this giveaway is now closed)

I’ve been seeing posts about Tate’s Bake Shop all over the web lately.  Lots of great baking going on out there!  Tate’s might be a new name to you, but they are not new by any means…they opened their doors in the Hamptons, NY in 1980 and sold some of their baked goods at Ina Garten’s own shop Barefoot Contessa. After I was recently contacted by them to try their cookies and check out their cookbook I quickly realized I was introduced to them a couple of years ago by my sister in law Jamie.  Jamie raved about this cookbook and has actually posted these yummy blueberry muffins and blueberry buckle from it too.

I absolutely loved their cookies…they are made just how I like them, crisp on the edges, slightly chewy in the middle.  And they are buttery…in a very good way. I was mailed a nice sample of their chocolate chip, macadamia nut and oatmeal raisin cookies.  I’m hoarding a package of the oatmeal raisin ones in the pantry…

You want to try some of these cookies? (I know you do…)

Tate’s Bake Shop is offering one of my readers this same cookie package along with their awesome cookbook.  Ina Garten actually wrote the foreward in the book, and I will assure you, you will find some wonderful recipes in there.  I have my eye on a few already, and have already baked these Carrot Muffins up twice this past weekend.

Giveaway: Tate’s Bake Shop Gift Pack and Tate’s Bake Shop Cookbook

Ends Thursday, midnight (EST)

To enter into the giveaway:

Leave a comment on this post telling me your most favorite kind of cookie.  Mine is definitely oatmeal raisin.

Sorry, giveaway open to US readers only.

Additional Entries can be earned by:

1.  Become a fan of Tate’s Bake Shop on Facebook.  “Like” them and then come back and leave a separate comment telling me you did so.

2. Become a fan of Aggie’s Kitchen on Facebook.  “Like” Aggie’s Kitchen then come back to this page and leave a separate comment telling me you did so.

3. Follow @AggiesKitchen on Twitter, then come back to this page and leave a separate comment telling me you did so.

4.  Share about giveaway and link back to this post on Facebook, Twitter or your own blog and leave a separate comment telling me you did so.

Bonus: Tate’s Bake Shop is offering a discount code “cookie” to Aggie’s Kitchen readers for 15% off on any tatesbakeshop.com purchase from now through December 31st.

Now as far as these muffins go…they were delicious.  If you are a carrot cake fan, then you will love these.  They were dense and full of goodness, I even added a little coconut to the second batch.  I bet these would actually make a great cupcake with some cream cheese frosting…um, yea….now we’re talking.

Tate’s Bake Shop Carrot Muffins

Ingredients:

• 2 cups all purpose flour
• 2 teaspoons baking soda
• 2 teaspoons cinnamon
• 1/4 teaspoon salt
• 3/4 cup vegetable oil
• 3/4 cup sugar
• 3 large eggs
• 2 cups carrots, grated
• 1/2 cup, pecans
• 1/2 cup raisins
• 2 teaspoons vanilla
• 1 apple, peeled and cored, chopped

Directions:

1. Preheat oven to 400 degrees. Grease muffin pan cups.
2. In a medium bowl, mix flour, baking soda, cinnamon, and salt.
3. In a large bowl, combine the sugar, oil and eggs. Mix until they are well combined. Stir in the carrots, pecans, vanilla, and apple. Fold in the flour mixture.
4. Spoon the mixture evenly into the prepared muffin cups. The muffin cups should be filled to the top. Bake for 20 minutes or until cake tester or toothpick inserted in the center of a muffin comes out clean.

Recipe from Tate's Bake Shop cookbook

(Note: Original recipe says it makes 10 muffins, I was able to get 12 muffins in each batch)

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It’s not too late…to make this cranberry sauce! I promise.

It is wonderful..super fresh, tart but sweet.  I found the recipe for this Apple-Orange Cranberry Sauce last year on Williams Sonoma’s site.  I love that it has chunks of apples in it along with orange zest and juice.  And the best part is it will probably be the easiest thing you cook for Thanksgiving dinner.

Wishing everyone a very Happy Thanksgiving!  I’m feeling super blessed and thankful for all the good things in my life…my wonderful husband and kids, our families, our friends and our health.  I’m also very thankful for all the wonderful opportunities that I have experienced this year thanks to this blog…I’m thankful for all of you who read it and who comment and who support me.  I’m thankful for all the great people I’ve met “virtually” and in person whether through blogging, Facebook or Twitter…

Life is Good. God Bless.

Future Food Blogger?  🙂

Apple-Orange Cranberry Sauce

Ingredients:

• 1 orange, zested and juiced
• 2 Granny Smith apples, peeled and chopped
• 2 bags fresh cranberries (about 6 cups), rinsed
• 3 cups water
• 2 cups sugar (original recipe calls for 2 1/2 so if you adjust to your liking)
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves

Directions:

1. In a medium sauce pan, combine fresh squeezed orange juice, zest, apples, cranberries, water, sugar, cinnamon and cloves. Bring to a slow boil, then reduce heat to a simmer. Gently stir occasionally, until cranberries "pop", apple softens and sauce thickens, about 10-15 minutes.
2. Let cool completely before serving. Makes a large batch, perfect for leftovers.

Over the years, I've started to reduce the sugar gradually. If you have a sweeter tooth, stick to the two cups. If you are looking to cut back, try with 1 cup of sugar and you can always add more.

To help with adding more natural sweetness, I like to include the squeezed halves of oranges and the apple cores to the cooking process and then remove.

Recipe adapted from Williams Sonoma

 

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I think I’ve been bit by the baking bug.  I’m not really sure how it happened…it kinda came out of nowhere.  I’ve always avoided baking for some reason, partly because I’ve never been good of it (not a big fan of measuring!) and because honestly, I just don’t like the temptation of having sweets in the house.  Lately though I’ve just wanted to bake bake bake.  And luckily I have had reasons for the baking…so after a nice taste or two, off the sweets go to a good home.  I think I may have finally found a healthy balance…

Now this basket of sweet little muffins were actually not meant for sharing.  These muffins were baked with love on Saturday morning for my little guy who just beams with excitement anytime I ask him to help me in the kitchen lately.  He’s a big fan of stirring and likes to sample everything from the flour to the sugar to the chopped apples that were added into this batter.  His enthusiasm is pretty cute if I do say so myself.  🙂

I made these muffins from a recipe I found in a new cookbook I picked up for myself the other day at Home Goods…The Complete Magnolia Bakery Cookbook.  There are so many recipes I want to try in this book.  There is a good variety of different treats…from cookies to bars to cheesecakes (uh hello Mocha Rum Cheescake!) to pies.  I started with the muffins since I had everything I needed on hand and because my kids absolutely go crazy for muffins.  I love that there is oatmeal in them, and the addition of finely chopped apple gave them that little extra something.  They weren’t overly sweet and turned out very moist. These muffins are a perfect mid morning or afternoon snack for the kids…or with a cup of hot tea for yourself.

Oatmeal-Apple Muffins

Ingredients:

• 2 cups rolled oats (not quick-cooking oats)
• 1 1/2 cups milk (I used non fat)
• 1 1/2 cups all-purpose flour
• 1 TB baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon cinnamon
• 2 large eggs, lightly beaten
• 1/2 cup firmly packed light brown sugar
• 1/2 cup (1 stick) unsalted butter, melted and cooled slightly
• 1 teaspoon vanilla extract
• 1/2 cup finely chopped apple, optional

Directions:

1. Preheat oven to 400 degrees.
2. Grease well a 12 cup muffin tin.
3. In a medium bowl, mix the oats and the milk and set aside for 10 minutes.
4. Meanwhile, in a large bowl, mix together the dry ingredients, making a well in the center. Stir in the liquid ingredients and the oatmeal mixture until just combined, being careful not to over mix. Batter may be lumpy. Fold in chopped apple.
5. Fill muffin cups about 3/4 full. Bake for 16-18 minutes until lightly golden or a cake tester inserted into center of muffin comes out with moist crumbs attached. Do not over bake.

Recipe adapted from The Complete Magnolia Bakery Cookbook

So in the spirit of the holidays and because I loved this cute little cookbook so much… I ended up picking up an extra copy to share with one of you!  All you need to do is leave a comment on this post answering this question:

What is your most favorite thing to bake?

Earn additional opportunities to win by sharing this giveaway on Facebook, Twitter and/or on your own blog, just leave an additional comment or comments telling me you did so.

Giveaway ends Thursday night 10pm Eastern time.  (Sorry, US residents only) I will draw a comment number using Random.org and announce the winner on Friday!

Enjoy the rest of your week!

Follow Aggie’s Kitchen’s board Healthy Breakfasts on Pinterest.

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Yay for Friday!  What does everyone have planned for the weekend?  We’ve got some fun stuff going on….flag football tonight, pumpkin patch and pony rides tomorrow, girls night in with friends Saturday night and Sea World for some Spooktacular fun on Sunday!  Oh and of course a Gator game tomorrow night!  I love this time of year.

This little creation was inspired yet again by Facebook.  I swear, I get so many ideas from Facebook friends … most of whom I have not actually seen in person for almost 15 years!  Facebook is a lot of fun that way!

These little Bacon Cheddar Apple Melts are incredibly easy to whip up and snack on while watching a game on TV (or not) while drinking a yummy fall beverage such as one of my favorites Shipyard Pumpkinhead Ale…well at least that’s how we enjoyed them!  I took a major shortcut by picking up some precooked Boar Head bacon that I found in the deli section.  I like bacon, though I’m not a huge fan of the grease it produces while cooking.  These precooked strips were really good (I was skeptical but pleasantly surprised!) and cooked up in a minute in the microwave!  Of course, if you are up for frying up some bacon yourself…please do so.

Bacon, Apple, Cheddar Melts

Ingredients:

• loaf crusty whole grain bread from the bakery, sliced medium-thin
• good sliced cheese - I used Boars Head Vermont yellow cheddar
• cooked bacon slices
• Granny Smith apple, sliced thin

Directions:

1. On slice of bread, layer bacon and cheese and place under broiler till cheese melts and browns up a bit.
2. Top with thin slices of apple. Cut into appropriate size for serving and enjoy!!

Bacon, Apple, Cheddar Melts

Ingredients:

• loaf crusty whole grain bread from the bakery, sliced medium-thin
• good sliced cheese - I used Boars Head Vermont yellow cheddar
• cooked bacon slices
• Granny Smith apple, sliced thin

Directions:

1. On slice of bread, layer bacon and cheese and place under broiler till cheese melts and browns up a bit.
2. Top with thin slices of apple. Cut into appropriate size for serving and enjoy!!

Follow AggiesKitchen on Instagram and show us what recipes you are making from the blog! Use the hashtag #aggieskitchen - I'd love to see what you are cooking up!

src=”https://aggieskitchen.com/wp-content/uploads/2009/10/Bacon-Cheddar-Apple-Melts-Collage-640×1247.jpg” alt=”Bacon, Cheddar & Apple Melts – a perfect combination of flavors! These are delicious and great for football season!” width=”640″ height=”1247″

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