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CHOCOLATE KAHLUA COFFEE BUNDT CAKE
Chocolate Kahlua Bundt  www.mealsonheelsbymindy.com

Chocolate Kahlua Coffee Bundt
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Look no further for the perfect semi-homemade chocolate cake dessert. It’s so scrumptious and versatile you’ll bring it to all foodie occasions casual or elegant!  Our Bundt cake is a tried-and-true family favorite.  We hope it becomes one of yours, too.

For more yum, giveaways and our food philosophy, be sure to sign up your email for our Seasonal Newsletter and follow us on Facebook, Twitter, Instagram and Pinterest.  PS We truly get a kick out of your favorite food pic moments with friends and family!  Remember to share that love and post pics with hashtag #DontWorryEatHappy.

CHOCOLATE KAHLUA COFFEE BUNDT CAKE

Rating: 51

Prep Time: 5 minutes

Cook Time: 50 minutes

Yield: 8-10 servings.

Ingredients

  • 1 box Devil's Food Pudding Cake mix
  • 1/2 cup sugar
  • 1/3 cup vegetable oil
  • 3 eggs
  • 3/4 cup water
  • 1/4 cup bourbon
  • 1/2 cup kahlua
  • 3/4 cup espresso
  • 2 tsp cocoa powder

Instructions

  1. Preheat oven to 350°F.
  2. Beat on high speed all ingredients together for 4 minutes.
  3. Pour into a greased bundt pan and bake for 50 minutes.
  4. Allow to cool on a wire rack. Remove and place on serving platter.
  5. For the Icing:
  6. ½ stick unsalted butter
  7. 1 cup sugar
  8. 1/3 cup evaporated milk
  9. 1 1/2 cup dark chocolate chips
  10. In a medium saucepan or double boiler, melt butter, sugar and evaporated milk over medium heat.
  11. Bring to a boil for 2 minutes.
  12. Remove from heat and whisk in the chocolate chips until melted. Pour over cake and serve.
  13. Garnish with fresh strawberries.
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SOUTHERN SUMMER MINT LEMONADE

2015 Southern Summer Mint Lemonade Need a refreshing sip poolside?  We’ve got you covered on those lazy days of summer with our Southern Mint Lemonade.  For more yum, giveaways and our food philosophy, be sure to sign up for our Seasonal Newsletter and follow us on Facebook, Twitter, Instagram and Pinterest.  PS We truly get a kick out of your favorite food pic moments with friends and family!  Remember to share that love and post pics with hashtag #DontWorryEatHappy.

 

 

SOUTHERN SUMMER MINT LEMONADE

Prep Time: 20 minutes

Yield: Serves 4-6.

Ingredients

  • 1 cup sugar
  • 1 cup freshly squeezed lemon juice (approximately 12 lemons)
  • Rinds and left-over pulp of 12 lemons
  • 7 cups water
  • 2 tsp salt, or to taste
  • Shot of simple syrup 1 small bunch of fresh whole mint leaves, rinsed and dried

Instructions

  1. To make fresh simple syrup, combine sugar and 1 cup filtered water until dissolved over medium heat, in a small saucepan. Whisk and set aside to cool.
  2. In a large pot, boil remaining 6 cups of water. Add lemon rinds and lemon pulp.
  3. Cover with lid and allow to steep for 15 minutes then strain. Combine all ingredients including mint leaves into a tall pitcher dispenser. Refrigerate until cold.
  4. Add simple syrup and 1 cup of ice. Stir.
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HOT DOG SAUCE YOU MUST TRY NOW

DWEH Hot Dog Sauce Summer 2015 Mustard and relish, step aside. Chili and onions, move over. There’s a new top dog in town and its nickname is Sundried Tomato Feta! Live unleashed with our sauce and Dogs 101 Prep Course. You’ll never eat hot dogs the same way again!

For more yum, giveaways and our food philosophy, be sure to sign up your email for our Seasonal Newsletter and follow us on Facebook, Twitter, Instagram and Pinterest. PS We truly get a kick out of your favorite food pic moments with friends and family! Remember to share that love and post pics with hashtag #DontWorryEatHappy.

DOGS 101

PUPPIES
Boil or grill mini beef hot dogs according to directions. Serve inside mini potato or brioche rolls cut in half and topped with your favorite condiment such as Dijon mustard, ketchup, sauerkraut or frisée lettuce.

PEPPERS & FENNEL DOGS
Cut all-pork hot dogs in half lengthwise. Over medium high heat in a skillet, saute pork dogs in 1 tablespoon olive oil with 2 sliced bell peppers and 1 thinly sliced yellow onion. Add 1 clove chopped garlic, a pinch of cayenne, fennel seeds and a splash of water to help cook the vegetables. Serve on toasted hoagie rolls topped with sauteed vegetables.

SUNDRIED TOMATO AND FETA SAUCE

Rating: 51

Prep Time: 5 minutes

Ingredients

  • ¾ lbs crumbled feta cheese
  • ½ cup sun dried tomatoes in oil, drained and coarsely chopped
  • 1 clove garlic, peeled
  • ½ tsp dried oregano leaves
  • ¾ cup light sour cream or milk or Greek yogurt
  • Ground white pepper to taste

Instructions

  1. Combine feta cheese, sun-dried tomatoes, garlic, oregano, sour cream and white pepper in food processor.
  2. Process until smooth.
  3. Transfer to a small bowl.
  4. Serve with all-lamb or beef hot dogs and sausages inside toasted baguettes.
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KID-FRIENDLY ICE POPS

IcePops3-700X400

As a kid in summer there is nothing better than taking a break from playing outside and cooling down with a sticky sweet ice pop.  As I write, the memories of red and blue stained lips become so vivid…and happy.  There are many names for this delicious frozen treat: ice pops, popsicles, freezer pop, ice lolly….the list goes on. Whatever you prefer to call them, know that they are easy to whip up at home with the kids at even the youngest of ages. In fact, with the kids out of school making popsicles is a great summer activity that also educates about food choices, taste and sugar content. It’s a great opportunity to get those creative juices flowing and test out different ingredients and textures.

I like to believe that making popsicles “ice pops” is the perfect opportunity to EAT THE RAINBOW….

That’s right, don’t be afraid to use veggies as ice pop ingredients. Don’t be afraid to go wild with fruits and zest. Don’t be afraid to finally try that coconut milk or water that you see people drinking.  See that chubby little finger below the recipe? That’s my friend’s 3-year-old son, Jackson, making popsicles with me.

For more yum, giveaways and our food philosophy, be sure to sign up for our Seasonal Newsletter and follow us on Facebook, Twitter, Instagram and Pinterest.  PS We truly get a kick out of your favorite food pic moments with friends and family!  Remember to share that love and post pics with hashtag #DontWorryEatHappy.

Red, White and Blueberry Pops with Greek Yogurt

Ingredients

  • **Fruit Layers:
  • 1 cup hulled strawberries, puréed for RED layer
  • 1 pint blueberries, puréed for BLUE layer
  • 1/4 cup Agave honey for each fruit layer
  • Zest of half a lemon for each fruit layer
  • **1/4 cup water plus 1/2 tsp powdered gelatin for each of the 3 flavored layers
  • **Greek Yogurt for WHITE layer:
  • 6 ounces Greek yogurt
  • 1/4 cup almond milk
  • 1/4 cup agave honey

Instructions

  1. For each of the 3 flavored layers use 1/4 cup hot water and 1/2 tsp powered gelatin in 3 separate bowls. Once layered mixtures are puréed, use each gelatin bowl for each flavor. Purée each flavor in a rinsed food processor to ensure clean layers of color.
  2. Place partially filled pops into freezer for 20 minutes while you prepare the next flavored layer.
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He can't wait!

He can’t wait!

When cooking with your kids, work on your ingredient list together. Have your kids write out flavors that they love. Then ask them what flavors they think would work well together. Fortunately for me (and for his mom!), Jackson loves his veggies so pureeing carrots was a no-brainer. His mom told me that he loves salmon with ginger. So it was easy for me to come up with a flavor profile.

When it came down to fruits, this toddler had no fear. Strawberries, blackberries, blueberries, mango…. You name it, he ate it. As I always keep frozen fruits on hand for smoothies, we combined frozen mango with coconut milk (unsweetened) and coconut flakes. For additional sweetness, we added a tablespoon of agave (do measure to keep sugar content and calorie count low).

Frozen mango, coconut milk (unsweetened), coconut flakes

Frozen mango, coconut milk (unsweetened), coconut flakes

Jackson’s mom mentioned that she really liked smoothies so we made extra so mom had some yummy breakfast options for her work week. All in all, when cooking with Jackson, we came up with these great ingredients for simple and refreshing summer ice pops:

  • Frozen Mango
  • Frozen Cherries
  • Frozen Mixed Berries
  • Almond Milk (Unsweetened)
  • Coconut Milk (Unsweetened)
  • Vanilla Almond Milk (Sweetened)
  • Coconut Flakes
  • Fresh Ginger, grated
  • Apples
  • Bananas
  • Blueberries
  • Carrots
  • Agave
  • Greek Yogurt
  • Lemon, Orange or Lime zest
  • *Fave Combos: Shaved Coconut and Banana Pop
  • *Fave Combo: Mixed Berries and  Citrus Zest Pop

 

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WILD ALASKAN SALMON AND MANGO SALSA

Summer Cedar Plank Wild Alaskan Salmon Keep yourself beautiful and beaming with health this summer both inside and out.   Our tasty barbecue and grill recipes like this Cedar Plank Wild Alaskan Salmon with Mango Salsa packs a punch.  Loaded with heart-healthy nutrient-rich vitamins and minerals, you and your family can Eat the Rainbow and blissfully glow like one, too!

For more yum, giveaways and our food philosophy, be sure to sign up for our Seasonal Newsletter and follow us on Facebook, Twitter, Instagram and Pinterest.  PS We truly get a kick out of your favorite food pic moments with friends and family!  Remember to share that love and post pics with hashtag #DontWorryEatHappy.

WILD ALASKAN SALMON AND MANGO SALSA

Rating: 51

Prep Time: 5 minutes

Cook Time: 25 minutes

Yield: Serves 4.

Ingredients

  • 3/4 cup fresh mango, chopped into cubes
  • 3/4 cup Spanish onion or red onion, diced
  • 1/4 cup fresh cilantro, coarsely chopped
  • 2 Tbs balsamic vinegar
  • 1 Tbs crushed red pequin quebrado or minced California Red Cherry hot pepper
  • 4 (6 oz) Wild Alaskan salmon fillets
  • Fine Sea salt and ground white pepper
  • Cedar plank 6x14 inches

Instructions

  1. Combine the mango, red onion, cilantro, vinegar and chile in a medium bowl. Toss gently. Marinate for 15-20 minutes before serving. Makes 1-1/2 cups or 4 servings and tastes terrific over wild salmon or poultry.
  2. Season both sides of the Wild Alaskan Salmon fillets generously with Sea salt and ground white pepper. Set aside.
  3. Heat grill and set it for indirect grilling medium-high heat.
  4. Gently place seasoned fillets skin side down onto the cedar plank. (Make sure you have soaked the Cedar plank in salted cool water for 2 hours then drain before using for the first time.)
  5. Place cedar plank onto the center of the grill's grate. Cover and cook fillets approximately 20 to 30 minutes or until internal temperature reads 135°F.
  6. Generously spoon the salsa on top and around the fillets. Serve immediately straight from the cedar plank.
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PERFECT BOOZY PARTY PUNCH

Summer Strawberry Boozy Pitcher Punch A salute to the Farmers’ Market, this boozy Strawberry Pitcher Punch ” Come Out and Play” (Rated: Adults Only), wins sips-down.  If you want to up the ante, try grilling summer fruits and citrus early in the season to add subtle smokiness to all your pitcher punches like our White Peach Sangria.  Need help planning? No worries, just check out our Sip It Up Beverage Party Planning Guide and enjoy the sunshine!

For more yum, giveaways and our food philosophy, be sure to sign up for our Seasonal Newsletter and follow us on Facebook, Twitter, Instagram and Pinterest.  PS We truly get a kick out of your favorite food pic moments with friends and family!  Remember to share that love and post pics with hashtag #DontWorryEatHappy.

 

COME OUT AND PLAY BOOZY STRAWBERRY PUNCH

Rating: 51

Prep Time: 10 minutes

Yield: 1 gallon

Ingredients

  • 1-1/2 cups light rum
  • 1/2 cup vanilla cognac, I prefer Navan
  • 3 oz amaretto
  • 1 cup strawberry simple syrup
  • 1-1/4 cups fresh lemon juice
  • 1/2 lbs fresh strawberries, sliced lemon and fresh rosemary sprigs
  • 1 bottle chilled Prosecco

Instructions

  1. (Strawberry simple syrup is made by bringing 1-1/4 cups water to a boil. Next, add 1 cup hulled strawberries and 1-1/4 cups granulated sugar. Lower heat to medium and occasionally stir for 5 minutes. Strain over a bowl and add a squeeze of fresh lime.)
  2. Combine all ingredients except the Prosecco in a punch bowl. Pour into ice-filled glass tumblers and top off with chilled Prosecco. Guests will love you and demand seconds!
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SMOKY CHOCOLATE MOLTEN LAVA CAKES

Smoky Chocolate Molten Lava Cake Looking for the Best Bite-Sized Blow-Out Dessert recipe? A creative way to sweeten your July 4 party? A scrumptious gift of gratitude for a foodie or add-on to a barbecue bundleThis summer celebrate the Foodnited States of America and beyond with re-purposed Mason jars. Simply bake some love into these little gems and adorn with a mini American Flag, playful bamboo spoon or sparkler.  Make sure to pack extra–everyone will want a bite of this ooey-gooey goodness!

For more yum, giveaways and our food philosophy, be sure to sign up for our Seasonal Newsletter and follow us on Facebook, Twitter, Instagram and Pinterest.  PS We truly get a kick out of your favorite food pic moments with friends and family!  Remember to share that love and post pics with hashtag #DontWorryEatHappy.

SMOKY CHOCOLATE MOLTEN LAVA CAKES

Rating: 51

Prep Time: 5 minutes

Cook Time: 12 minutes

Yield: Serves 4.

Ingredients

  • 2 Tbs unsalted butter, melted
  • 2 Tbs unsweetened cocoa
  • 3/4 cup (12 Tbs) unsalted butter, room temperature
  • 12 oz Smoky chocolate chips
  • 1/2 cup of heavy cream
  • 5 eggs, room temperature
  • 3/4 cup granulated sugar
  • 2/3 cup of unbleached organic flour
  • 4 4-ounce Mason jars, sterilized and lids removed
  • Fresh whipped cream
  • Fresh Farmers' Market strawberries, rinsed and dried for garnish

Instructions

  1. Mason Jar Prep School: Sterilize 3 oz or 4 oz sized Mason jars and lids by placing them (lids removed) into boiling water for a minute. Remove with tongs and let dry completely.
  2. Spray interior with Pam (for baking) or swirl melted butter inside and discrad excess. To determine how many Mason jars you require, consider pint-sized Mason jars hold the equivalent of two regular cupcakes (most box cake mixes will make 24 cupcakes so you will need 12 pint-sized Mason jars). Our recipe yields four 4-ounce desserts and promises to knock everyone's socks off!
  3. Fill Mason jars with batter until they are about two-thirds to three-fourths full.
  4. Prepare a water bath by using a tall-sided roaster pan or deep baking dish filled with approximately 1/2-inch hot water. Place filled Mason jars (without lids) into deep baking pan.
  5. Bake for 12-15 minutes. Check interiors with a toothpick.
  6. Serve immediately, give as a gift or store.
  7. You can leave your Smoky Chocolate Molten Lava cakes, cupcakes and quick breads at room temperature for up to a few days. Mason jar cheesecakes need to be refrigerated and eaten within three days
  8. For our Smoky Chocolate Molten Lava Cake recipe: Preheat oven to 325°F.
  9. Prepare previously sterilized 4 ounce Mason jars by coating each interior with melted butter by swirling it around. Pour out excess. Sprinkle each interior with cocoa. Shake out any excess. Set aside.
  10. To make the batter, pour Smoky chocolate chips, butter and heavy cream into a double boiler over medium heat. Melt ingredients and gently whisk together until well-combined and smooth.
  11. Slightly cool melted chocolate mixture. Whisk in eggs, sugar and flour. Pour into prepared Mason jars, about 3/4 full.
  12. Place lidless Mason jar cakes into prepared water bath. Bake for 15 minutes. Centers will be thick, molten like. Allow to cool 5 minutes. Remove jars with tongs. Add fresh whipped cream; a large strawberry; playful bamboo spoon; a mini American flag; or July 4th sparkler; and hand out with themed red-white-n-blue napkins.
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PERFECT PEACH BLUEBERRY PIE

PeachBlueberryPie700X400

Nothing says summer like a juicy, sticky-sweet ripe peach. And right now, peaches and other stone fruits are having their heyday. If you can master this Perfect Peach-Blueberry Pie recipe, it’s a wonderful gift to bring to a barbecue, to a friend that needs some cheering up or to the new neighbors that moved in down the street. Of course you can bake one and gobble it all up yourself. Believe me, I won’t blame you.

For more yum, giveaways and our food philosophy, be sure to sign up for our Seasonal Newsletter and follow us on Facebook, Twitter, Instagram and Pinterest.  PS We truly get a kick out of your favorite food pic moments with friends and family!  Remember to share that love and post pics with hashtag #DontWorryEatHappy

The Perfect Peach-Blueberry Pie

Serving Size: 8

Ingredients

  • For the Crust:
  • 2 1/2 cup all-purpose flour (or coconut flour for gluten-free option)
  • 2 Tbs sugar
  • 3/4 tsp salt
  • 1 cup (2 sticks) unsalted butter, cold, cut into cubes
  • 5 Tbs plus 2 tsp ice cold water
  • 1 tsp apple cider vinegar
  • For the Filling:
  • 3 lbs ripe peaches (approximately 6 peaches)
  • 1 cup fresh blueberries
  • 1/2 cup granulated sugar
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/8 tsp ground ginger
  • 3 Tbs all-purpose flour (or coconut flour for gluten-free option)
  • 1 Tbs cornstarch
  • 2 tsp fresh lemon juice
  • 1 egg white, beaten for crust’s egg wash
  • 2 Tbs sugar and 1/2 tsp ground cinnamon, for topping crust

Instructions

  1. In a medium bowl, whisk together flour, sugar, and salt. Add cold, cubed butter. Using fingers, work the butter into the flour mixture. Quickly break the butter down into the flour mixture.
  2. Stir together the ice cold water and vinegar.
  3. Create a well in the butter and flour mixture and pour in the water and vinegar mixture.
  4. Use a fork to bring the dough together. Try to moisten all of the flour pieces and bits. On a lightly floured clean work surface, dump out the dough mixture.
  5. Divide the dough in two and gently knead into two disks. Wrap each disk in plastic wrap and refrigerate for 1 hour.
  6. To make the filling, wash and slice ripened peaches.
  7. In a medium bowl, combine peach slices and blueberries.
  8. In a small bowl, whisk together sugar, spices, flour, and cornstarch. Pour the sugar mixture over the fruit, and gently toss together with a wooden spoon. Stir in the lemon juice. Place bowl of fruit in the fridge to rest while crusts are prepared.
  9. Preheat oven to 400°F.
  10. Place a rack in the center of the oven. Place a baking sheet on the lower rack to catch any pie drippings.
  11. Remove one of the wrapped pie dough disks from the fridge. On a lightly floured surface, roll dough out into about a 13-inch round. Roll the dough a few strokes, before using your fingers to move the emerging circle around the floured surface. **This ensures that the dough isn’t sticking to the work surface.
  12. When dough is rolled and you can see it start springing back, the butter is warming and the crust shouldn’t be rolled out anymore. Gently lift the 13-inch round from the floured surface and center in the 9-inch baking dish. Place in the fridge while you roll out the top crust.
  13. Repeat process to roll out the top crust. Remove the bottom crust and fruit filling from the fridge. Gently pour the peach blueberry filling into the pie dish. Carefully remove the top crust from the work surface and drape over the fruit in the pie dish.
  14. With a small knife or culinary scissors, trim the crust, leaving about 3/4-inch overhang. With your fingers pinch the top and bottom crusts together and fold under. Use a fork or your fingers to crimp the edges of the dough. Cut five small slits in the top of the crust so the juices and steam can vent. Brush lightly with beaten egg white and sprinkle with cinnamon sugar mixture.
  15. Place pie in the oven and bake for 15 minutes. Reduce the oven heat to 375°F and bake for 45 to 55 minutes. If crust browns too quickly, cover with a piece of aluminum foil.
  16. Remove from the oven when crust is browned and golden, and the juices are bubbling. Allow to cool for 2 hours before serving. Place covered in the fridge to store. Pie lasts up to 3 or 4 days.
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STONE FRUIT: GRILLED PEACHES
Grilled Peaches www.mealsonheelsbymindy.com

Grilled Peaches
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The best thing you’re not grilling but should be this summer: Fruit! It becomes extra sweet and delicious when charred and caramelized on the grill.

Summer and stone fruit go hand-in-hand like SPF suntan spray and over-sized beach towels packed inside your beach tote.  Nothing captures that juicy sweetness and golden glow better than grilled fruit.  Filled with Vitamins A and C plus potassium and iron, look for fresh peaches, apricots, plums and nectarines rich in color and slightly firm to the touch.  Grilled Peach and Ricotta Bruschetta, one of our favorite grilling recipes, stars Farmers’ Market peaches.

For more yum, giveaways and our food philosophy, be sure to sign up for our Seasonal Newsletter and follow us on Facebook, Twitter, Instagram and Pinterest.  PS We truly get a kick out of your favorite food pic moments with friends and family!  Remember to share that love and post pics with hashtag #DontWorryEatHappy.

GRILLED PEACHES AND RICOTTA BRUSCHETTA

Rating: 51

Prep Time: 5 minutes

Cook Time: 5 minutes

Yield: 4 servings.

Ingredients

  • 3 firm peaches, pitts removed, halved
  • ½ cup fresh ricotta cheese (goat cheese works well, too)
  • 1 lemon, juiced
  • 1 tsp fresh cilantro or basil, chopped
  • ¼ cup whole pistachios, lightly toasted
  • 1 Tbs Extra Virgin olive oil
  • 1 baguette, cut into thin toasts
  • Salt and fresh ground pepper to taste

Instructions

  1. Prepare the grill or oven-top grill pan.
  2. Cut peaches in half and gently rub with olive oil to coat. Season with salt and pepper and grill 2-3 minutes each side. Remove and set aside.
  3. In a pan over medium heat, saute pistachio nuts for 4-6 minutes, just until slightly caramelized. Remove and allow nuts to cool before chopping.
  4. Brush baguette slices with olive oil and fresh lemon juice. Grill baguette toasts approximately 1 minute on each side.
  5. Remove skin of grilled peaches. Chop peaches into a chunky consistency.
  6. Season with salt, pepper and a little more fresh lemon juice. Add fresh chopped cilantro or basil.
  7. Spread ricotta on toasts. Spoon peach mixture on top then sprinkle with chopped pistachios. Garnish with fresh cilantro or basil leaves. Serves 4.
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SUMMER PRODUCE SPOTLIGHT

Spotlight Summer Ingredients

With summer, sunshine and robust Farmers’ Markets in full swing, now is the perfect time to entertain with friends and family.  After all, is there a style of cooking more gratifying than fresh food al fresco?  As the fire heats up, keep cool, hydrated and happy with these Top Seasonal Ingredient Picks.

For more yum, giveaways and our food philosophy, be sure to sign up for our Seasonal Newsletter and follow us on Facebook, Twitter, Instagram and Pinterest.  PS We truly get a kick out of your favorite food pic moments with friends and family!  Remember to share that love and post pics with hashtag #DontWorryEatHappy.

 

 

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About Mindy
 
For lifestyle and entertaining expert Mindy Kobrin, cooking, wellness and celebrating are a family affair. Her lifestyle philosophy can be distilled to a single, luscious concept: Don't Worry, Eat Happy. Fusing culinary know-how and health initiatives, Mindy aims to create nothing short of a movement: to arm people with information on the value and culture of food and the importance of quality time around the table. Her mission is to teach the foundation of mindful eating and how to use seasonal ingredients to create nutritious, delicious and satisfying meals. It’s also her heartfelt goal to be a change agent, spreading the message of quality food and spirited cooking for children to carry into adulthood and pass on to the next generation. See more.
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