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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
www.mealsonheelsbymindy.com

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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WATERMELON MOCKTAIL

Summer Watermelon Tomato Basil Mocktail Hydrating, tasty and refreshingly satisfying, you might just make this fresh Watermelon Tomato Mocktail your summer favorite!  Garnish of basil? mint? Either taste great!  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.

WATERMELON TOMATO BASIL MOCKTAIL

Rating: 51

Prep Time: 10 minutes

Yield: 1 gallon

Ingredients

  • 4 large tomatoes
  • Juice of 2 fresh limes
  • 4 lbs fresh watermelon cubes, seeds removed
  • 1 Tbs salt
  • Fresh sprigs of Basil leaves (option: substitute with fresh mint leaves)
  • Chopped ice

Instructions

  1. Chop and puree tomatoes with fresh watermelon cubes in a food processor until well-blended and frothy. Add salt and pulse. Strain juice through a shaker (this might require a few batches) or cheesecloth over a large bowl. The liquid should be pinkish clear. Yields 1 gallon.
  2. Pour juice into beverage dispenser with chopped ice and fresh basil or mint leaves. Garnish glasses with a watermelon wedge and fresh herb sprig. Serve immediately.
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MEDITERRANEAN FLATBREAD

Flatbread Recipe

The ingredients pictured here are great for a heart-healthy Mediterranean diet.

Have a favorite summer pizza topping combo?  Want to grill something other than meat and chicken?  Check out this Mediterranean Flatbread Dough recipe that makes any topping shine brighter than the Chrysler Building!  Our waist-friendly DIY recipe is a fraction of the cost and calories of that pizza speed-dial order you have on hand. What’s more, you can make it ahead of time and bring your kids in on the action.

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.

MEDITERRANEAN FLATBREAD

Rating: 51

Prep Time: 15 minutes

Cook Time: 1 hour

Ingredients

  • tsp dry active yeast
  • 1/2 tsp superfine sugar
  • 2 Tbs lukewarm water
  • 1/4 cup natural Greek yogurt
  • 1 Tbs Extra Virgin olive oil
  • 1 cup all-purpose flour, sifted
  • 1/2 tsp Sea salt

Instructions

  1. Take the yeast, sugar and water in a bowl and stir to combine. Set aside for 10 minutes or until bubbles start to appear on the surface. Place the yogurt and oil in a bowl and whisk to combine.
  2. Place the flour and salt in a large bowl. Add the yeast and yogurt mixtures and mix until a dough forms. Turn out onto a lightly floured surface and knead for 5 minutes or until smooth and elastic. Place in a lightly greased bowl, cover with a tea towel and set aside in a warm place for 1 hour or until doubled in size. Divide dough into 2 even pieces and roll each out on a lightly floured surface to 30cm x 15cm.
  3. Heat a char-grill pan or barbecue over medium heat. Brush the pizza bases with oil and cook for 3 minutes. Flip with tongs.
  4. Add your favorite summer ingredients on top and dig in!
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SPICY SUMMER WATERMELON GAZPACHO
Spicy Watermelon Gazpacho Shooters www.mealsonheelsbymindy.com

Spicy Watermelon Gazpacho Shooters
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Let the Summer food frenzy begin!  It’s an ideal season to shop at your local Farmers’ Market for delicious and nutrient-packed produce.  With all the juicy goodness at-hand, here’s a twist on a classic no-cook recipe great for entertaining with friends or hosting a fuss-free meal.

Replenishing, rehydrating and super tasty, our Spicy Watermelon Gazpacho wows crowds of all ages.  To boot, watermelon works miracles on the hottest of summer days. Hydrating, cool and refreshingly sweet, this low-calorie fruit is high in vitamin C, vitamin A through beta carotene and lycopene.  Cucumbers and their juice are not only tasty, they also serve as a hydrating form of Vitamin C and contain anti-inflammatory properties.  Almonds, freshest in mid-summer, are rich in Vitamin E, a good source of protein, minerals and health-promoting fats.  It’s a great thickener to this cool soup in place of bread.

Jalapenos and hot chiles, in addition to their hot flavor-boosting properties, are revered for a multitude of health benefits from boosting metabolism to curing stomach ailments.  Put ‘em all together and Eat the Rainbow.  Cheers!

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.

Spicy Watermelon Gazpacho

Rating: 51

Prep Time: 10 minutes

Serving Size: 24 shot glasses.

Ingredients

  • 4 cups (approx. 1½ lbs) cubed seedless watermelon, diced
  • 3 large tomatoes, diced
  • ½ jalapeno, habanero, or serrano chile, seeded and diced
  • ½ cup blanched almonds
  • 1 lime zested and juiced
  • ¼ cup olive oil
  • 2 Tbs minced red onion
  • 1 cucumber, peeled, seeded and finely chopped
  • Salt and fresh ground pepper
  • 24 Shot glasses

Instructions

  1. Puree in a blender or food processor the watermelon, tomatoes, chile and almonds.
  2. Add lime zest, juice and olive oil to mixture. Pulse until well combined.
  3. Gently fold in the minced red onion and chopped cucumber. Season with salt and fresh ground pepper to taste.
  4. Chill for an hour before serving. Pour watermelon gazpacho into shot glasses and garnish with micro-greens. (Option: Add small skewers of watermelon, cucumber, grape tomatoes and cubed feta.)
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EASY AND DELICIOUS HOMEMADE DONUTS
Homemade Cinnamon-Sugar Dusted Donuts www.mealsonheelsbymindy.com

Homemade Cinnamon-Sugar Dusted Donuts
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If you’re a big fan of donuts, than today’s your lucky day!  The first Friday of June is National Donut Day.  In the US during WWI, donuts gained their foothold with complimentary handouts to troops from the Salvation Army Lassies.  Now, over 10 billion donuts are made annually.  What’s your favorite? Dunkin’, Krispy Kreme, Doughnut Plant.   Glazed? Cream Filled? Rainbow Sprinkles? Powdered?  Since we’re fans of the sweet little thing, check out our homemade Cinnamon-Sugar Dusted Donut recipe.  The entire family will love them!

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.

EASY AND DELICIOUS HOMEMADE DONUTS

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Yield: 8 servings.

Ingredients

  • 1 Navel orange, zested
  • 2 cups granulated sugar
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • 1 (7.5oz ) container store-bought buttermilk biscuit dough
  • Vegetable and olive oil (for frying)
  • Sprinkles for decoration

Instructions

  1. Place zest, sugar, ground cinnamon and nutmeg in a paper bag and shake to combine. Place equal parts vegetable and olive oil into a 12-inch skillet until it measures approximately 2 inches deep. Heat oil to 350°F.
  2. Place dough on a clean working surface. Separate into 1/2-inch thick rounds. Gently flatten each with the palm of your hand. Using a floured 1-inch cookie cutter, cut a hole in the center of each biscuit.
  3. Working in batches, place donut holes in hot oil and fry until golden, approximately 5 – 8 minutes. Transfer the hot donuts using tongs or a slotted spoon to the paper bag. Shake to generously coat with zested spiced sugar. Serve immediately. Makes 8 donuts.
  4. Add sprinkles for fun. (For extra yum, fry small center cuts for donut poppers).
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CAPE COD CHICKEN SALAD SANDWICH

Don “those reds” and whip up a light, casual lunch Cape Cod style.  This tasty sandwich is the ideal excuse to picnic under the sun or aboard a boat.  Being a lady who lunches, I love a great lunch out, but sometimes a simple al fresco lunch with friends is much more fun. This recipe for Cape Cod Chicken Salad has flavors so amped up that ACK will come calling to get front page dibs!  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.

Cape Cod Chicken Salad Sandwich www.mealsonheelsbymindy.com

Cape Cod Chicken Salad Sandwich
www.mealsonheelsbymindy.com

CAPE COD CHICKEN SALAD SANDWICH

Rating: 51

Prep Time: 7 minutes

Cook Time: 18 minutes

Total Time: 25 minutes

Yield: 4 servings.

Ingredients

  • 2 pre-cooked roaster chicken breasts, skin removed
  • 8 oz thick-cut bacon
  • 8 oz Bibb (Butter) lettuce, rinsed and patted dry
  • 1 Granny Smith apple, peeled and finely chopped
  • 1/2 cup organic walnuts, toasted and chopped
  • 1/2 cup dried organic cranberries
  • 6 oz blue cheese sliced into thin strips, (I love Homboldt Fog)
  • 3 Tbs apple cider vinegar
  • 1 orange, zested
  • 1/2 lemon, zested
  • 2 Tbs fresh orange juice, no pulp
  • 2 Tbs Dijon mustard
  • 1 Tbs agave honey
  • Salt and fresh ground pepper to taste
  • 2/3 cup Extra Virgin olive oil
  • Country 7-grain bread, cut into 8 slices
  • Chopped fresh chives for garnish
  • Cape Cod Waffle Cut Sea Salt Chips

Instructions

  1. Preheat the oven to 400°F.
  2. Using a baking rack atop a sheet pan place bacon slices on the rack. Roast the bacon for 18-20 minutes, or until nicely browned. Remove from oven. Allow to cool.
  3. In a large bowl toss together chopped apple, chopped toasted walnuts and dried cranberries.
  4. Whisk together in a small bowl vinegar, orange and lemon zest, juice, Dijon mustard and agave honey. Season with salt and ground pepper. Gently whisk in olive oil.
  5. Chop the cooled bacon into medium pieces. Add to large salad bowl. Gently toss to incorporate ingredients.
  6. Using your hands, shred the cooked skinless breast meat. Add to salad bowl. Add chopped chives. Toss gently with other ingredients.
  7. Place lettuce onto half of the bread slices. Add blue cheese on top of lettuce.
  8. Spoon roasted chicken salad on top of each lettuce and blue cheese lined sandwich half. Cover each sandwich half with each remaining slice of bread. Serve with Cape Cod Waffle Cut Sea Salt Chips. Serve immediately. Serves 4.
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MEMORIAL DAY TOASTED MARSHMALLOW CONFETTI MILKSHAKE
Marshmallow Milkshake www.mealsonheelsbymindy.com Photo Credit: Sprinklebakes.com

Toasted Marshmallow Confetti Milkshake www.mealsonheelsbymindy.com
Photo Credit: Sprinklebakes.com

Memorial Day is just ’round the bend so what better way to celebrate than with good eats and satisfying treats!  This Toasted Marshmallow Confetti Milkshake recipe fits the bill and bursts with love and color.  Delightful to the eyes and perfect for a party, let’s all raise that milkshake glass to those who served our country with honor and courage… we hope you enjoy the holiday weekend with sweet gratitude!  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.

TOASTED MARSHMALLOW CONFETTI MILKSHAKE

Rating: 51

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Yield: 4 servings.

Ingredients

  • 4-5 scoops high-quality vanilla bean ice cream, slightly softened
  • 1/2 cup whole milk
  • 1 Tbs plain Greek yogurt
  • 4 jumbo marshmallows
  • Confetti rainbow colored sprinkles
  • Honey and small pastry paint brush
  • 4 decorative straws
  • Whipped cream
  • 4 cherries or mini American flags
  • 4 4-6 ounce glass mugs

Instructions

  1. Using a small pastry brush, apply honey in a swirl design from bottom to top of the interior of each glass mug.
  2. Spoon 2 tablespoons rainbow colored sprinkles inside each mug. Gently rotate (tilt mug) to coat the painted honey swirls with sprinkles. Pour out excess sprinkles. Set aside mugs.
  3. To make the milkshake: If indoors, toast marshmallows under a broiler on a foil-lined baking sheet, until all sides are golden brown. If outdoors, toast marshmallows over an open fire using wire hangers as skewers. Rotate each marshmallow until all sides are golden brown. (Like making s'mores).
  4. Scoop vanilla bean ice cream, milk and Greek yogurt into the blender.
  5. Blend for 20 seconds or so. Add toasted marshmallows. Pulse until incorporated and remember not to over mix. Consistency should remain thick.
  6. Gently pour shake into each confetti sprinkle adorned glass mug.
  7. Top with whipped cream. Garnish with extra rainbow sprinkles and a cherry. Adorn with playful straw. (Option to add mini American flag). Serve immediately .
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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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