Simple Entertaining: Deconstructed Strawberry Angel Parfait

To us summer spells Entertaining...

When summer rolls around that's what we think about most. We love to dine al fresco and take advantage of the long evenings, sitting around by the pool, or having smore's over the fire pit. The addition of friends and family just takes it up a notch and creates some of our fondest memories.  

Sometimes we grill, other times we fix something quick indoors, but we always strive to make dishes that are easy to put together, flavorful, and delicious.  This is key to simple entertaining, keeping in mind that it's not about the process of cooking, or how elaborate the dish is, or perfection...it's about the mingling with friends, the conversations, and laughter.

Being stuck in the kitchen all night while everyone else is sitting outside is not my idea of entertaining. Besides, who wants to miss the fun?

So this dessert fits the profile of easy to put together. California has so much fresh produce on hand from local farmers that we always take advantage and tend to make dishes utilizing them.  Fresh berries are in abundance right now, and I'm in a strawberry mood!

This dessert is perfect for entertaining...or just for the family. I call it deconstructed because it uses the basic ingredients of a parfait...without the parfait glass.  The simple part is that it uses the help of a pre-made angel food cake that's been torn into bite sized pieces.  To round it out you have ripe, juicy, plump strawberries and blueberries sitting among some cheesecake flavored pudding. Topped with whipped cream you have one heck of a tasty dessert! 

Easy to put together, check!  Flavorful, check!  Delicious, double check!!

Simple Entertaining...

Deconstructed Strawberry Angel Parfait

serves 10-12 (make a many or as little as you like!)

2 pkg (3/4 oz) cheesecake instant pudding

4 cups of milk

1 pre-made angel food cake

1 pint of strawberries, hulled and sliced

1/2 c blueberries

whipped cream

In a large bowl combine the pudding mixes and the milk. Stirring to combine until all pudding granules are dissolved. Place cling wrap directly on pudding to avoid a skin from forming and place in the refrigerator to set.  

Tear the angel food cake into medium bite size pieces.  Hull and slice the strawberries.  To assemble:  Place pieces of cake on each plate.  Top with about 1/4 c of pudding drizzling over the cake.  Scatter about 1/4 cup of strawberries and a few blueberries over the pudding.  Add a dollop or two of whipped cream.  Serve.

Banana Cream Pie Smoothie

OH! Its summer time around here, and that means smoothie time!

I am a smoothie girl to the max! I can't think of a better drink other than iced tea that I love more because of all the fresh fruits and different flavors that you can concoct in a smoothie.

I seem to always have bananas laying around. I love bananas.  I buy them every week and never seem to eat as many bananas as my eyes tell me I can! Therefore I have that "getting ripe" bananas sitting on the counter staring at me.  I actually don't like rip bananas (I like them a little green!) so this is a dilemma for me.  The only thing good about this is that you can make banana bread, banana muffins, and banana smoothies!

This smoothie came from my love of cream pies. I love love love chocolate meringue pie and banana cream pie. There were two of my favorites desserts growing up. Mom was a cream pie expert and I got my love of pies from her. Since I can't make a cream pie right now I thought I would take the flavors of a banana cream pie and put it into a smoothie. Genius!

This smoothie is decadent and creamy and has all the flavors of a cream pie. I even rimmed the glass with crushed graham crackers to give it that extra little something. This one's a winner and it's easy to make. I'm sure you're going to love it!

Enjoy!

Banana Cream Pie Smoothie

serves 2

1 large banana (ripe!)
1 c low fat yogurt, plain or vanilla
1/2 c 2% milk
2 tablespoons of crushed graham crackers (about 1/2 cookie sheet)
1/2 teaspoon vanilla (if not using vanilla flavored yogurt)
1 cup of ice cubes
graham cracker crumbs (optional)

Place all ingredients from the banana to the ice cubes in a blender.  Blend until ice is crushed and drink is thick and smooth.  Pour into 2 glasses and sprinkle with graham crackers if desired.  (or dip your glass rims in water and in the graham cracker crumbs for a nice touch)  Serve with a straw.

adapted from Cooking Light

An Elegant Father's Day Dinner: Fig and Ginger Glazed Pork Tenderloin

Father's Day is around the corner!

What a wonderful way to celebrate all the fathers in your life by treating them to an elegant dinner with family and friends.

Often we always do the grill thing for Father's Day because it's manly, and an elegant brunch for Mother's Day. But why not switch it up some and do a wonderful elegant lunch or dinner for father.  I think this is a wonderful switch up to the typical celebration.

Since the temperature is rising outside you need something to cook that is easy, quick, and has little fuss. Pork tenderloin is perfect for that. You just sear it in a skillet and pop it in the oven to finish cooking.  Adding a glaze lends tremendous flavor that everyone will find delicious! You can't get much easier then roasting in the oven which practically does everything by itself!

I chose to do a glaze that is a little lighter in flavor, reminiscent of springtime. The fig and ginger flavors compliment each other perfectly and complement the pork as well. This is a great dish anytime of the year and just perfect for a celebration. Pair it with my Ginger Glazed Roasted Carrots & Green Beans as a side dish.  Add a tossed salad, and some beautiful white wine and you have an easy dinner fit for a king!

Enjoy!

Fig and Ginger Glazed Pork Tenderloin

serves 4

2 (1 lb.) pork tenderloins, trimmed
1 tablespoon olive oil
Salt & Pepper
For the Glaze:
1/2 c Fig preserves
2 tablespoons minced ginger or ginger paste
Splash of white wine

Preheat an oven to 350°F.

Brush the pork tenderloins with the olive oil and season with salt & pepper coating all sides. On the stove in a hot skillet (over medium-high heat) sear the tenderloins on all sides until brown, about 5 minutes. Place tenderloins on a baking rack and place in the oven. Cook for about 20 minutes until done.

Meanwhile in a small sauce pan add preserves, ginger and wine. Stir to combine. Cook over medium low heat until the sauce has loosened up and is slightly bubbly. Reserve some about (2-3 T) for drizzling over the cooked tenderloins.

During the last 5 minutes of cooking the tenderloin, brush with the glaze. Transfer to a cutting board, cover loosely with foil, and let rest for 2 to 3 minutes before slicing. Cut the pork crosswise into slices 1/4 inch thick. Serve topped with remaining glaze.