Recent Posts

Grilled Shrimp Pasta Salad with Champagne Vinaigrette

Grilled Shrimp Pasta Salad
I’ve always been one to love a good challenge. Heck, coming up with dinner every night can be a challenge. You know those nights when it’s you against the refrigerator and pantry. Opening the doors, staring inside and saying what in the world am I going to put together to feed all these people that live with me? Those are the times creativity comes into play. I’m putting that creativity to good use with today’s recipe challenge.  “To celebrate the fifth anniversary of Dreamfield’s Pastapalooza summer promotion, we are calling upon bloggers to compete in five “Market Basket” challenges throughout the summer. Bloggers will be challenged to use the ingredients in the Market Baskets (plus up to 2 more of their choice) to create original pasta salad, side dish or summer entrée recipes. Fans and friends will vote for their favorite recipe from each Market Basket category, with the winning blogger receiving a $1,000 donation to their local food bank/pantry; a $200 donation will go to the food bank of choice of the remaining bloggers. One randomly drawn fan/participant who voted will win a family pack of Dreamfields + a $1,000 donation to their local food bank/pantry.”

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Grilled Bruschetta with Burrata and Blueberry Balsamic Sauce

Grilled Prosciutto Burrata Bruschetta

It just so happens to be my birthday week! Yes I celebrate all week long, doesn’t everyone? My actual birthday isn’t until this weekend where I’ll be celebrating all things birthday cake as well as Independence. We like to celebrate the 4th of July with family, friends, fireworks and you guessed it … FOOD. While the grill is fired up we’ll be serving up these beautiful bites of grilled bruschetta, They’re the perfect start to any entertaining you may be doing. Piled high with creamy dreamy burrata, salty prosciutto, fresh basil (thankfully our garden is in overdrive at the moment) and the kicker? They’re topped off with a finger licking organic Blueberry Balsamic Sauce from Robert Rothschild Farm.  What more could you ask for in an appetizer? Well other than another slice please.

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Watermelon Mojito

Watermelon Mojito

Summer is hard work for a parent y’all (please tell me I’m not the only one). We’re week 1 (O-N-E) into our summer vacation and I’m already hearing “I’M BORED” “WHAT CAN WE DO?” “I’M HUNGRY” sideeye. Here’s hoping I make it through the summer. What is helping? These Watermelon Mojitos for one thing. Fun to say, fun to drink. Now you can make them with or without the rum depending on whom you’re serving them to. Mine will have da rum. Options, you know we love them around here.

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Nutella Buttercream

Cupcakes with Nutella Buttercream
It’s been a little quiet in my corner of the world wide web lately. The past two weeks have been crazy around here. What with the end of the school year and the oh 100 activities that are jammed into those two weeks (why for the love of Nutella do they do that to us poor frazzled parents?), and OH can’t forget about this –> my newly acquired Motorcycle Learner’s Permit (braap braap) needles to say I’ve been away from the kitchen. When I wasn’t at a school activity I’ve been burning up the black top in my sparkly helmet.

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Sweet Corn Ice Cream with Blueberry Balsamic Sauce

Sweet Corn Ice Cream with Blueberry Balsamic Sauce
This is going to fall under the don’t knock it until you’ve tried it category. It is an ice cream I’m seriously in love with. I first tasted a sweet corn ice cream a few years back and I’ll admit I was skeptical at first, I mean it’s corn and ice cream that shouldn’t work but I’m SO glad I tasted it because it rocked my ice cream loving world. When there’s fresh corn I’m making sweet corn ice cream. Period. Pair that with a knock your socks off Blueberry Balsamic sauce and you’ll be making it all summer too.

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Peach Bellini Sorbet

Peach Bellini Sorbet

Peach Bellinis are one of my favorite spring and summer time drinks. I am after all originally from Georgia which means I kind of have to like peaches (and peanuts, preferably boiled (yes boiled) but that’s another story for another day). I would lose my Georgia Peach card if I didn’t and I’m just not willing to give that up. Nope. There’s something about biting into a fresh juicy Georgia peach (I’m sure there are lovely peaches grown elsewhere but again back to that whole being born in Georgia thing. Route for the home team and all.) you know it’s a good peach when you end up with sticky sweet lips afterwards. And okay a sticky chin too, that’s just going to happen, unless you’re perfect and well I’m not so don’t forget the wipes.

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