Red Velvet Berry Parfaits

It's time to celebrate once again, the last summer hurrah.   Labor Day weekend is almost here and boy do I have a wonderful dessert for you!

I saw a recipe on Rattlebridge Farm  for a Red Velvet Berry Crumble and was so wowed by it that I new I was going to do a variation of my own...parfait style.  It's the perfect red, white, and blue dessert to go along with many holidays such as Memorial Day, 4th of July (Independence Day) and especially Labor Day.

Since I only wanted to make a few of these parfaits, I took some help from my grocery store and bought 2 slices of red velvet cake and deconstructed them for my parfaits.  You could use red velvet cupcakes, brownies, or pound cake.  I've seen most of these in our local Ralphs market.  Add some vanilla or cheesecake flavored pudding, some berries, and a scoop of vanilla ice cream all layered in pretty dishes and you are set.  Easy as pie!

The taste is unbelievable too.  I mean, who doesn't love red velvet cake?  There are whole books just on the stuff.  It's the bomb, and is highlighted in this dish!

So if you are planning a get together, BBQ, or any family gathering for the weekend, this is the perfect dessert.  Hope you enjoy it...we gobbled it up!



Red Velvet Berry Parfaits

serves 4

1 pkg. sugar-free vanilla pudding (or cheesecake flavored)
2 c 2% milk
2 store bought red velvet cake slices (or cupcakes, brownies, pound cake, etc.)
handful of fresh blueberries
handful of fresh strawberries, hulled and sliced
handful of fresh raspberries

vanilla ice cream 

Make the vanilla pudding according to package directions using the milk.  Allow to set up in the refrigerator for 5 minutes before using.  

Cube the red velvet cakes and place several in the bottom of 4 dishes or glasses.  Top with a large dollop of pudding.  Add a few more pieces of red velvet cake and divide all the berries among all the glasses.  Top each with a large scoop of vanilla ice cream.  Place a blueberry on top.  Serve.

Weeknight Wonder: Cashew Chicken and Simple Vegetable Stir Fry

I love easy 20 minutes meals, don't you?

I work hard and really don't want to cook a major dinner during the week. Something quick, tasty, and hearty sounds good so I often turn to stir frys. My blog is full of stir fry recipes so be sure to search for them. I just love that I can throw together a quick meal in 20 minutes. A little help from a convenience item once in a while doesn't hurt either! In this case I used Kikkoman's stir fry sauce, which is very good.

This keeps the meal down to 20 minutes, and you can get a hot, healthy dish on the table in no time.  

The vegetables used are simple everyday veggies from your refrigerator.  Carrots, celery, and green beans.  Items I usually have on hand all the time, but you can use whatever veggies you have.  No fancy veggies this time, which should save you a trip to the store.  Meals like this are great for leftover items you need to use up so grab what you have!

Try this delicious meal soon.  It's the perfect weeknight meal, and better than takeout!

Enjoy!

Cashew Chicken and Simple Vegetable Stir Fry

1/4 c stir fry sauce
1/4 c water
½ 1b boneless skinless chicken breasts, cut into bite sized pieces
¼ c. cornstarch
2 T. canola oil
1/2 c shredded carrots
2 stalks of celery, sliced
8 oz. green beans, trimmed
1/3 c roasted, unsalted cashews
White or brown rice, cooked


Combine stir fry sauce, and water in a small bowl. Set aside.

Place the cornstarch on a plate and dredge the chicken in it to coat.

Heat oil in a wok or skillet. Add chicken and stir fry over medium high heat about 5-7 minutes until chicken is cooked through. Remove from skillet to a plate. Add carrots, celery, and green beans. Stirring until crisp tender, about 8 minutes. Add chicken and cashews and stir until cashews are toasted. Add stir fry sauce and toss until ingredients are covered.

Serve over hot cooked rice.

The Best Grilled Corn Ever!

Yum

I have to share a secret recipe with you....I've been keeping it hidden and I just feel guilty about it cause this is the BEST grilled corn you will ever eat!  Seriously!

I'm eating up all the summer corn I can get because the season is almost over.  If you are like me you love corn, and there's nothing better than sweet summer corn grilled on the cob!  

I know that there is a holiday coming up, so if you have a craving to serve grilled corn at your Labor Day cookout then this is the recipe/method for you!  This is my go to method and it has everyone that tries it salivating for more.  It's that good.

So simple, yet the corn ends up roasted, but steamed, and buttery as heck.  To die for!

Make sure to make this before the corn is all gone....the end is near  :(

Enjoy!



The Best Grilled Corn Ever

serves 6

6 ears of white or yellow corn on the cob, husks removed and cleaned
1/4 c butter
2 T chives chopped

Heat a gas or charcoal grill to medium.  Place corn on a piece of heavy duty foil, large enough to cover the corn in a package.  (2 pieces of regular foil maybe be used.)  In a small microwavable bowl place butter and melt on high 15-30 seconds until butter is melted.  Add the chives to the butter.

Brush butter over each ear of corn.  Pour any remaining butter over the corn.  Bring up the sides of the foil over to meet each other.  Make a tight 1/2 inch fold.  Keep folding down foil but allow some space for circulation.  Fold other sides to seal.  

Place packet on the grill over low heat.  Cover and cook 12-18 minutes, rotating and turning packet half way through. When ready to serve cut the foil and allow the steam to escape.  Serve.