Mango Watermelon Frappe

 

Frappes were once served at fine restaurants between courses as a palate cleanser, today they are considered more of a light refreshing dessert. You may wonder what the difference between a smoothie and a frappe is, it’s a little hard to explain but when you taste one you know the difference! A frappe is frothy and light, delicate almost… and a frappe generally would not contain greens or be served as breakfast or meal replacement like a smoothie, because they are light and sweet .

This refreshing Mango Watermelon Frappe is made with frozen fruit, whole fat yogurt and a simple syrup, it makes the perfect dessert for warm summer nights.

Watermelon Mango Frappe

I top this frappe with my Vanilla Paste Whipped Cream, a slice of dried apricot and a mint leaf from my herb garden. You and your family are going to love this recipe!

The Recipe: Mango Watermelon Frappe

You will need: a simple syrup made in advance, watermelon cut into cubes and frozen ahead of time, my whipped cream (<—recipe) and a good quality blender. I use Blentec. If a new Blendtec isn’t in the budget you may wish to consider a Blendtec Classic Factory Recertified Blender for about half the price of new!


Blendtec Blenders

5.0 from 2 reviews
Mango Watermelon Frappe with Vanilla Paste Whipped Cream
 
Prep time
Total time
 
A light refreshing dessert! Prepare a simple syrup and frozen watermelon chunks in advance. I cut fresh watermelon into cups and freeze in in one cup portions and use it as I need it.Recipe link for whipped cream above.
Author:
Recipe type: Dessert
Serves: 4
Ingredients
  • ½ cup full fat plain yogurt
  • 1½ cups white grape juice, ½ cup reserved (I use juice boxes to avoid waste)
  • ½ cup frozen strawberries
  • 1 cup frozen watermelon chunks
  • 1 cup frozen mango chunks
  • ⅓ cup simple syrup (directions below)
  • 1 dried apricot slivered
  • whipped cream (recipe link above)
  • mint leaves for garnish
Instructions
  1. To make simple syrup: place 1 cup sugar and 1 cup water in sauce pan and bring to boil. Lower heat to simmer till liquid becomes clear (about 5-7 Minutes) allow to cool, place in mason jar and store in refrigerator.
  2. To make frappe: place all ingredients and 1 cup of the grape juice into blender and blend, reserve a half cup for later. Blend till smooth. If you need to thin out frappe, add remaining grape juice a little at a time. Top with whipped cream, a sliver of apricot and a mint leaf.

The stemware in this post is from my favorite store! Shop Anthropologie!

Watermelon Mango Frappe 1

MAY I PLEASE ASK A LITTLE FAVOR?

Disclosure: We small bloggers need all the help we can get. Subscribing and sharing on social media is very appreciated! Also, if you make any purchases using Amazon I would love it if you would use the affiliate links on this page (highlighted in this post or the Amazon banner in right sidebar). Your cost remains the same but I receive a small commission that helps keep this website up and running. Thanks for your support! ~ Linda Spiker

The Ultimate Stone Fruit Recipe Collection

 

August is national peach month! Peaches are what is known as a stone fruit. Stone fruits are fruits that have a thick flesh that surrounds a large single pit; cherries, plums, nectarines, peaches, apricots, etc. Now is the perfect time to work them into your diet!

stone fruit recipe collection

 

Stone fruits are known to be high in cancer fighting properties such as phenols, vitamin B17 and vitamin C and may be effective in fighting metabolic syndrome.  So take advantage of their healthful properties when they are in season and add them to oatmeal, salads, cereal or just have a big bowl out on the counter for snacking. To celebrate Peach Month and the healthful bounty of stone fruits on the grocery shelves I have put together this collection of tantalizing recipes featuring these antioxidant powerhouses!

Drinks and Smoothies:

stonefruit recipe collection: drinks

Cherry Mint Lemonade from Recipes to Nourish
Cherry Berry Smoothie from Life Currents
Pear Cherry Detox Smoothie from A Harmony Healing

Cherry Mango Water Kefir Smoothie from The Humbled Homemaker
Energy Boosting Peach Berry Coconut Water from A Harmony Healing
Spinach and Nectarine Smoothie from Raia’s Recipes
Peachy Keen Smoothie from Raia’s Recipes

Breakfast: Muffins, Compotes and More:

French Toast with Mascarpone and Peaches

French Toast with Peaches from The Organic Kitchen
Plum Whey Soaked Oat Muffins from Farm Fresh Feasts
Peaches and Cream Muffins from Farm Fresh Feasts
Paleo Cherry Muffins/Bread from Paleo Gone Sassy
Cherry Zucchini Muffins from Paleo Gone Sassy
Peach and Apple Breakfast Compote from Raia’s Recipes

Bars and Dried Fruit:

stone fruit round up-breakfast bars
Apple Plum Bars from Homespun Seasonal Living
Grain Free Granola Bars with Dried Apricots from Intoxicated on Life
Double Almond and Black Cherry Slices (Paleo) from The Paleo Network
Paleo Cherry Ripes from The Paleo Network

Jams, Jellies, Chutney and Preservation:

Peeling, Canning and Drying Peaches from Common Sense Homesteading
Honey Cinnamon Apricot Jam from Common Sense Homesteading
Peach Vanilla and Fuzzy Navel Jam from Common Sense Homesteading
Raspberry Cherry Conserve from Homespun Seasonal Living
Stone Fruit and Fig Chutney from Life Currents
How to pit a cherry without a pitter from Don’t Waste the Crumbs

Salads:

stone fruit round up salads
Baby Kale and Nectarine Salad from A Harmony Healing
Greens with Fresh Peaches and Rosemary Pecans from me, The Organic Kitchen
Basil Cucumber Nectarine Salad from Happy Mothering
Microgreens Fruit Salad from A harmony Healing
Strawberry and Peach Salad from Life Currents
Greens with Cherries and Nectarines from me…again
Fresh Peach and Vegetable Summer Salad from Life Currents

Dinner:

stone fruit round up
Slow Cooked Peach BBQ Smothered Pork Chops from A View from Great Island
Apricot Sesame Chicken Kabobs from me at The Organic Kitchen
Roast Pork with Cherry Sauce from Gutsy by Nature
A Pair of Peach Pizzas from Farm Fresh Feasts
And for my Paleo Peeps the Peach and Proscuitto Pizza from My Heart Beets

Desserts:

lavendar-nut-chevre-stuffed-apricots-768x1024
Grilled Apricots with Creme Fraiche from The View from Great Island
Grilled Peaches with Mascarpone from me, The Organic Kitchen
Lavender Nut Chevre Stuffed Apricots from JaroHoney
Nectarine Berry Delight from Paleo Diet Basics

Homemade Cherry Ice Cream Bon Bons from Recipes to Nourish
Dairy Free Coconut Cherry Ice Cream from Homemade Dutch Apple Pie
3 Minute Strawberry Nectarine Avocado Ice Cream from A Harmony Healing
Cherry Vanilla Sorbet from Raising Generation Nourished
Double Cherry Ice Cream from Homemade Dutch Apple Pie
Peach Ice Cream from Homemade Dutch Apple Pie

Fresh Peach Pie from Quinn at Reformation Acres
The Best Peach Cobbler from Eco Karen
Peach Pie with Ginger Crumble from Farm Fresh Feasts
Gluten Free Cherry Pie from Raising Generation Nourished
Gluten Free Peach Pie from Homemade Dutch Apple Pie

Blueberry Peach Pound Cake from The Food Hunter’s Guide to Cuisine
Paleo Spiced Plum Cake from Gutsy by Nature

Please take a look at the amazing Stone Fruit Collection from Collections from Provisions by Food52, they have some of the most beautiful and original cooking items I have ever seen!

unnamed

MAY I PLEASE ASK A LITTLE FAVOR?

Disclosure: We small bloggers need all the help we can get. Subscribing and sharing on social media is very appreciated! Also, if you make any purchases using Amazon I would love it if you would use the affiliate links on this page (highlighted in this post or the Amazon banner in right sidebar). Your cost remains the same but I receive a small commission that helps keep this website up and running. Thanks for your support! ~ Linda Spiker

The Secrets to Making a Fantastic Burger: “My Favorite Restaurants Series” ~ Part 2

Summer and a juicy grilled burger go together like peanut butter and jam… peas and carrots…or in this case, pepper jack and garlic aioli. And lucky for me, burger inspiration moved in right across the street! There is a new burger place in town friends, and it’s called Rustic Burger.

Word on the street (I spend a lot of time on the streets) was that Rustic Burger has a burger that has to be seen and eaten to be believed. I was intrigued. I knew as soon as I took a look at the chalkboard menu I was going to be very happy! There were so many mouth watering choices, after much consideration I decided on this one…

The Farm Burger.

The Best Burger I Ever Ate

The Farm Burger is made up of a brisket beef patty, pepper jack cheese, bacon, braised pork belly, one egg over easy, arugula and aioli. IT WAS THE BEST BURGER I HAVE EVER EATEN…and yes, I split it with a friend. But it was so delicious I could have easily eaten the entire thing myself.


Rustic Burger makes nine different gourmet burgers with options like chili (made in house) caramelized onions, pineapple and red onion, avocado, bacon and tomato…even kimchi!

Rustic also bakes their hamburger buns fresh daily and offer a gluten free bun. And for my grain free friends, Rustic Burger is happy to wrap your burger in lettuce. Rustic Burger has something for everyone! They are even working on a vegan veggie burger patty. But they don’t just make burgers, they also have an amazing assortment of sides and salads. (<—take a peek)

Rustic Burger is located in Valencia California, those of you lucky enough to live nearby should definitely pay a visit because you won’t be able to make a burger better or less expensively yourself!

unnamed-1

Those of you that live too far away to pay a visit, do not despair because I am going to share the recipe for my version of The Rustic Farm burger and the secrets of making the perfect burger!

The Secrets to Making a Perfect Burger!

There are common mistakes made when making a burger that can take your burger from fab to dry and flavorless in no time! So read and learn….

The Meat:

Don’t go for lean when it comes to a burger. Lean ground beef makes for a dry, flavorless burger. Keep it 80/20. Yup, 20% fat that is what I’m talking about! Don’t be putting your hands all over it either. Just take a portion of ground beef and form it into a patty with as little handling as possible. Overhandling makes a burger less tender. If you can, use grass fed beef. Better for you, better for the planet. If you want to know why, click!

Size matters:

Make the patty a half inch wider than your bun. Otherwise it will shrink and appear miniscule, even with toppings. 6oz of meat ought to do it. About 3/4 of an inch thick. Make sure the patty is flat so toppings will stay put.

Seasoning:

Always season after forming patties. Salt dries out food so add it only to the surface instead of working it in. I use Maldons Sea Salt. And love my battery operated pepper grinder because I can handle the burger patty with one hand and season with the other! I usually keep seasoning simple, sea salt and pepper. The flavor on our burger comes from the toppings and aioli spread.

Prepping the Grill and Cooking:

Before firing up the BBQ, clean and oil the the grill. Actually it’s best to clean the grill after the last use. Simply remove whatever you have been cooking, turn off heat and scrape with wire brush. Then when you are ready to use the BBQ again, just use a paper towel with a little coconut oil on it to wipe down the grill and prevent sticking. And whatever you do don’t press on the hamburgers with your spatula! That presses out the juices that make a moist, flavorful burger. Cook at 400 degrees for 5-6 minutes for medium…that is how I like it. But if you like it well done then cook it for 10 minutes, I won’t judge you.

Now that you know how to make a perfect burger let’s talk toppings!

The Rustic’s Farm Burger is a masterpiece, I don’t expect you to duplicate it exactly. Braising pork belly yourself to top a burger might be a little too much even for my die hard foodie following. But hey, if you would like to give it a go, check out this braised pork belly recipe. Or you can make a version of this burger yourself that is quite delicious and less work. How do I know? Because I did it! Here is my version inspired by The Rustic’s Farm Burger…. The Organic Kitchen Burger

3.7 from 3 reviews
The Organic Kitchen Burger
 
Prep time
Total time
 
Inspired by The Farm Burger from The Rustic Burger Restaurant. Read "the secrets to making a fantastic burger" (above) before preparation.
Author:
Recipe type: Dinner
Cuisine: BBQ
Serves: 1
Ingredients
  • PER BURGER: 6oz grass fed beef, 80/20 ratio (20% fat)
  • Sea Salt
  • Pepper
  • aioli (recipe below)
  • avocado slices
  • 2 slices bacon, cooked to your liking
  • arugula
  • 1 slice of your favorite cheese (I use raw cheddar from Whole Food's or Sprouts)
  • 1 egg cooked sunny side up
  • hamburger bun
  • ********
  • Aioli ingredients:
  • 2 garlic cloves, chopped
  • 2 large eggs
  • 1 T freshly squeezed lemon juice
  • 1 tsp dijon mustard
  • pinch of sea salt
  • a few turns freshly ground black pepper
  • ¾ cup olive oil
Instructions
  1. Have aioli and bacon prepared in advance. Make egg, sunny side up right before burgers are done.
  2. To Prepare aioli: Combine eggs, lemon juice, salt and pepper in blender or food processor and begin processing. Process for 60 seconds then slowly drizzle olive oil in, blending until mixture begins to emulsify. When aioli has the consistency of mayonnaise add mustard and garlic and blend a little more. Serve.
  3. Without overworking meat, form patties making them ½" wider than bun.
  4. Season with sea salt and pepper and set aside.
  5. Use a paper towel to wipe coconut oil on grill. Turn heat to 400 degrees.
  6. Cook meat to liking, place a slice of cheese on the burger the last minute of cooking.
  7. Remove from grill.
  8. Spread bun with aioli, place burger on bun, top with arugula, bacon, avocado slices, and egg. Last , add the top bun spread with aioli!

 

You know what would taste great with this burger? This salad from “My Favorite Restaurants Series: Part 1″ and my recipe for corn off the cob (pictured above).

Locals, if you get a chance to go into Rustic Burger please tell them I sent you! To be notified when new recipes are posted please subscribe. And take a look my 80 page full color cookbooks for delicious, healthy recipes!

Check out the All About BBQ  Collections from Provisions by Food52

The secrets to making a fantastic burger from The Organic Kitchen

the best burger from The Organic Kitchen

MAY I PLEASE ASK A LITTLE FAVOR?

Disclosure: We small bloggers need all the help we can get. Subscribing and sharing on social media is very appreciated! Also, if you make any purchases using Amazon I would love it if you would use the affiliate links on this page (highlighted in this post or the Amazon banner in right sidebar). Your cost remains the same but I receive a small commission that helps keep this website up and running. Thanks for your support! ~ Linda Spiker

Pistachio Nut Crusted Halibut with Roasted Red Pepper Salsa

 

Halibut is one of my favorite fish to eat. I love it prepared almost any way but crusted in pistachios and topped with a spicy red pepper salsa ranks way up there!

tok-july2012-642-72dpi


Before we get to the recipe it’s important to know how to buy fresh fish and how prepare two of the ingredients in our salsa.

TIPS FOR BUYING FISH:

1. It’s best not to buy fish wrapped in plastic. You should be able to smell the fish you are buying. I always buy mine from a fishmonger I trust. If he is handling it, cutting it etc… he will know if it’s not fresh.

2. Always buy fish the day you plan on making it.

3. When selecting fish always point to the piece you want. In stores the freshest fish is placed in the front of the window, closest to you, and the fish from the day before is placed in the back, closest to the fishmonger. So when you are looking at the fish closest to you and ask for it, he pulls it from the back. It doesn’t mean there is anything wrong with that fish from the day before, it’s just not the freshest…and you want the freshest.

Halibut is in season from mid April to October. When it is out of season I use wild caught thawed frozen filets.

Now onto the salsa tips: learn how to roast a red pepper here:

Pistachio nut Crusted Halibut with Roasted Red Pepper Salsa

And how to handle hot chili peppers here:

Pistachio nut Crusted Halibut with Roasted Red Pepper Salsa
The Recipe: Pistachio Nut Crusted Halibut with Roasted Red Pepper Salsa

You will need: a heavy pan (I like cast iron) a fish spatula and a good knife. I love my Wusthof! (affiliate links) Gluten/Grain free version: just leave out the bread crumbs.

5.0 from 1 reviews
Pistachio Crusted Halibut with Roasted Red Pepper Salsa
 
Prep time
Cook time
Total time
 
Pistachio Crusted Halibut topped with a spicy roasted red bell pepper salsa. In season use fresh halibut, out of season use, thawed wild caught halibut filets. Recipe for salsa below. I love this dish! Colorful, spicy and so good for you! The salsa is loaded with fiber, antioxidants and good fats and the fish is high in protein.
Author:
Recipe type: main course
Serves: 4
Ingredients
  • 4 – 6 oz halibut filets, fresh or frozen and thawed
  • ½ cup panko bread crumbs
  • ½ cup roasted salted pistachio nuts
  • sea salt
  • freshly ground pepper
  • 1 egg
  • 1 T water
  • coconut oil, butter or ghee
Instructions
  1. Fish Preparation: Preheat oven to 350 degrees and place oven rack in center position.
  2. Whisk egg and water in a shallow dish and set aside.
  3. Place bread crumbs and pistachio nuts in food processor and get it a whirl. It’s ok to have some larger pieces of nuts and some smaller. Place nut/crumb mixture on a plate and set aside.
  4. Pat fish dry with a paper towel, lightly sprinkle with sea salt and pepper, dip in egg mixture and then dredge in nut/bread mixture.
  5. Make sure fish is completely covered with nuts and bread, set on a plate.
  6. Place an oven safe pan on medium/high heat for 3 minutes. Add enough coconut oil, butter or ghee to hot pan so that when it melts it coats the entire bottom of pan.
  7. Gently place fish in pan and lower heat to medium. When golden brown (about 3 minutes) then gently turn fish to second side.
  8. Cook second side till golden brown then place pan in preheated oven and bake for 5-6 minutes. Cooking time will depend on how thick fish filet is.
  9. Top with Roasted Red Pepper Salsa and serve.
5.0 from 1 reviews
Roasted Red Pepper Salsa
 
Fantastic salsa for chips or topping chicken or fish!
Author:
Recipe type: Salsa
Ingredients
  • 1 large roasted red pepper, diced (see instructions)
  • 1 large ripe avocado, diced
  • 1 large tomato, diced
  • ¼ of a red onion, finely diced
  • Serrano chili, finely minced, ½ tsp mild, ¾ tsp medium, 1 tsp hot
  • 2 tsp cilantro, chopped
  • juice of half a lime
  • sea salt, to taste
Instructions
  1. To roast red pepper: wash and dry red pepper. Turn cook top burner on med heat and place red pepper right on the burner. Allow pepper to sit on burner till skin turns black, use tongs to rotate the pepper. Keep cooking the pepper till all sides are blackened, turning as each side is charred. Remove pepper, place in bowl and cover with lid or plastic wrap. Let sit for ten minutes while you prepare your other ingredients. Dice tomato, avocado and onion. Mince Serrano chili, be sure to wash your hands well after and avoid rubbing your eyes for several hours. Chop cilantro. Place all prepared ingredients except chili in a bowl, stir and set aside. Remove red pepper from bowl and peel the blackened skin off pepper. This can be a little messy. Once blackened skin is removed, dice pepper and add to bowl with other vegetables, stir. Add Serrano chili. Sprinkle with sea salt and squeeze with lime, stir. Serve on top of halibut.

 

You can serve this dish with a salad or on top of rice, either way it is delicious!

The dishes in this post are from my favorite store, Shop Anthropologie!

MAY I PLEASE ASK A LITTLE FAVOR?

Disclosure: We small bloggers need all the help we can get. Subscribing and sharing on social media is very appreciated! Also, if you make any purchases using Amazon I would love it if you would use the affiliate links on this page (highlighted in this post or the Amazon banner in right sidebar). Your cost remains the same but I receive a small commission that helps keep this website up and running. Thanks for your support! ~ Linda Spiker

 

 

White Chocolate Macadamia Nut Ice Cream Cookie Sandwiches with Salted Caramel Sauce

 

Did you know that August 2nd was national ice cream sandwich day? Yeah, neither did I. Apparently it’s a thing.  I may be a day late and a dollar short but I have a feeling you will forgive my forgetfulness when you see this…

White Chocolate Macadamia Nut Ice Cream Cookie Sandwiches with Salted Caramel Sauce
These are my White Chocolate Macadamia Nut Ice Cream Cookie Sandwiches with Salted Caramel Sauce. Yes, you heard me correctly. Yowza!

Chunky homemade dough, baked perfectly, and drizzled with salted caramel, nothing wrong with that!  You can watch a video tutorial on how to make caramel sauce here.

Fill these decadent cookies with your favorite ice cream and you have quite the summer treat!

WhiteChocolate Macadamia Nut Ice Cream Sandwiches

The Recipe: White Chocolate Macadamia Nut Ice Cream Cookie Sandwiches

You will need: a cookie sheet, parchment paper, wax paper (for storing finished cookies in freezer), my caramel recipe (below), a stand mixer or hand mixer. (affiliate links)


White Chocolate Macadamia Nut Ice Cream Cookie Sandwiches
 
Prep time
Cook time
Total time
 
Delicious white chocolate macadamia nut cookies filled with ice cream and drizzled with caramel.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 14
Ingredients
  • 2 ¼ cups flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup butter
  • ¾ cup brown sugar
  • ¾ cups granulated sugar
  • 1 tsp vanilla paste
  • 2 large eggs
  • ⅔ cups rolled oats
  • 1 cup macadamia nuts, roughly chopped
  • 10 oz good quality white chocolate chips
  • Caramel Sauce, optional (recipe below)
  • Your favorite vanilla ice cream for filling (I love haagen Daaz)
Instructions
  1. Preheat oven to 375 degrees and place rack in center of oven.
  2. Place flour, salt, and baking soda in a large bowl and set aside.
  3. Cream butter and sugars in mixer. Add eggs and vanilla paste, mix till combined.
  4. Slowly add flour mixture, till well combined
  5. Add whole oats, mix well.
  6. Add chocolate chips and nuts, fold in by hand.
  7. Place by large spoonfuls onto parchment covered cookie sheet and bake for 9-11 minutes.
  8. Allow cookies to completely cool.
  9. Drizzle with caramel. Place cookies (on the cookie sheet) into freezer for an hour. Ten minutes before filling cookies, take ice cream out of the freezer and allow to soften a bit.
  10. Top one cookie with ice cream. Place another cookie on top and gently press. You want the cookies separated by at least an inch of ice cream.
  11. Wrap individual sandwiches in wax paper and place in gallon size zip lock bags. You should be able to get 6-8 cookies into a gallon size zip lock.
  12. Place in freezer. Serve after ice cream sets up again!


For Caramel Sauce you will need:
A medium sized sauce pan (preferably with rounded bottom like this) a silicon spatula or wooden spoon (plastic will melt) and sea salt (<—my favorite). Please watch this video tutorial for making caramel sauce. It will really help! (affiliate links)
Caramel Sauce
 
Prep time
Cook time
Total time
 
A delicious and easy caramel sauce! Pour over ice cream, cake or these ice cream sandwiches. NOTE: Sugar melts at very high temps! Please be careful and have no distractions while making this dessert. Have all ingredients prepped and ready before starting. Please watch video tutorial (link in post)
Author:
Recipe type: Dessert Topping
Cuisine: American
Ingredients
  • 1 ½ cups sugar
  • 1 stick butter
  • ¾ cups cream
  • 1 tsp salt
Instructions
  1. Place sugar in a heavy bottomed fairly deep pan on med/high heat.
  2. Use a silicon spatula or wooden spoon to push sugar around every few seconds.
  3. As it melts, it will first start to clump, then crystallize and finally become liquid. This takes about five minutes.
  4. When sugar is completely melted add butter. I like to set the butter on a small dish and use a fork to gently slide it into the melted sugar. Be very careful!
  5. When the butter is added it will bubble up…hence the fairly deep pan.
  6. Stir till butter is melted.
  7. When butter is completely melted, turn off heat.
  8. Add cream in a slow and consistent drizzle while stirring.
  9. When caramel is smooth add salt, let it rest for five minutes, then drizzle over cookies. You can also use over cakes and ice cream. Keeps for two weeks in the fridge and reheats well.

 

These ice cream sandwiches are truly an amazing treat. And stay perfect in the freezer for up to six months. Not that they will last that long!

The Organic Kitchen Ice Cream Cookie Sandwiches with Salted Caramel Sauce

MAY I PLEASE ASK A LITTLE FAVOR?

Disclosure: We small bloggers need all the help we can get. Subscribing and sharing on social media is very appreciated! Also, if you make any purchases using Amazon I would love it if you would use the affiliate links on this page (highlighted in this post or the Amazon banner in right sidebar). Your cost remains the same but I receive a small commission that helps keep this website up and running. Thanks for your support! ~ Linda Spiker