House of Nash Eats https://houseofnasheats.com a food blog about the simple and delicious recipes we love Tue, 18 Sep 2018 12:33:46 +0000 en-US hourly 1 Pumpkin Chiffon Pie | #PumpkinWeek https://houseofnasheats.com/pumpkin-chiffon-pie/ https://houseofnasheats.com/pumpkin-chiffon-pie/#respond Tue, 18 Sep 2018 10:00:43 +0000 https://houseofnasheats.com/?p=9477 Up your pumpkin pie game this Thanksgiving holiday with a Pumpkin Chiffon Pie.  It is a lighter, airier version of the traditional pumpkin pie.

This post is sponsored in conjunction with PumpkinWeek.  I received product samples from sponsor companies to aid in the creation of the PumpkinWeek recipes.  All opinions are mine alone. Up your pumpkin pie game this Thanksgiving holiday with a Pumpkin Chiffon Pie.  It is a lighter, airier version of the traditional pumpkin pie. Pumpkin Chiffon...

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Up your pumpkin pie game this Thanksgiving holiday with a Pumpkin Chiffon Pie.  It is a lighter, airier version of the traditional pumpkin pie.

This post is sponsored in conjunction with PumpkinWeek.  I received product samples from sponsor companies to aid in the creation of the PumpkinWeek recipes.  All opinions are mine alone.

Up your pumpkin pie game this Thanksgiving holiday with a Pumpkin Chiffon Pie.  It is a lighter, airier version of the traditional pumpkin pie.

Pumpkin Chiffon Pie

Okay, confession time.  I used to hate pumpkin pie.  Like, my whole life until maybe just a few years ago when I learned it’s really not as bad as I always thought, especially when made with homemade pumpkin puree.

But there was one exception.  While I didn’t like traditional pumpkin pie, I DID like pumpkin chiffon pie, which is a fluffier version of the same thing.  Turns out it was the dense texture of classic pumpkin pie that was turning me off and pumpkin chiffon pie changed all that.  

The filling takes on an almost mousse-like quality, which is unsurprising considering it is essentially pumpkin pie filling with folded in egg whites and stabilized with gelatin that gets refrigerated rather than baked.  After a few hours chilling in the fridge, the pie is set and ready to be topped with whipped cream and showcased on your Thanksgiving dessert table!

This isn’t quite a no-bake pie since you have to blind-bake the crust, but it is pretty close to being a no-bake pumpkin pie otherwise.

Chiffon pies were created in 1926 by Monroe Boston Strause, a baker known as the “Pie King”.  It is any kind of pie where the filling is made by folding meringue into a flavored base that has been stabilized with unflavored gelatin, like a lemon curd or spiced pumpkin filling.  It makes for an airy, light pie filling that is truly unique.

How to Make Pumpkin Chiffon Pie

  1. Blind bake a pie crust and cool completely.  I have a few tips on how to blind bake a pie crust this in my perfect pie crust tutorial, if you have had trouble in the past.
  2. Dissolve gelatin in water.  This step is super easy.  Literally just sprinkle a packet of unflavored gelatin over 1/4 cup of water and let it sit while you mix everything else up.
  3. Mix pumpkin puree with the spices, egg yolks, milk, and some of the sugar on the stove.  Cook for just 5-7 minutes over medium heat just until the mixture thickens slightly, but don’t let it come to a boil.
  4. Once the pumpkin mixture is hot and slightly thickened, add the dissolved gelatin and stir to combine, then let the filling cool completely.
  5. Beat egg white until soft peaks form, gradually adding the remaining sugar to make a meringue, then continue beating until stiff peaks form.
  6. Fold the meringue into the cooled pumpkin filling, then pour into the cooled pie crust.
  7. Refrigerate until set, then top with whipped cream and a dusting of cinnamon.

 

Pumpkin Chiffon Pie

Up your pumpkin pie game this Thanksgiving holiday with a Pumpkin Chiffon Pie.  It is a lighter, airier version of the traditional pumpkin pie.

  • 1 pie crust, blind-baked
  • 1 envelope unflavored gelatin
  • 1/4 cup water
  • 3/4 cup granulated sugar, divided
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon allspice
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon cloves
  • 3 eggs, yolks and whites separated
  • 1/2 cup whole milk
  • 1 teaspoon vanilla
  • Sweetened whipped cream, for topping
  1. Blind-bake the pie crust in a 400 degree F. oven for 15 minutes with pie weights, then another 15 minutes until fully baked.  Cool completely.

  2. Dissolve the gelatin by sprinkling it over the water in a small bowl and let sit for 5 minutes.  

  3. In a medium saucepan, combine 1/2 cup of the sugar with the salt, cinnamon, allspice, nutmeg, cloves, egg yolks, and milk.  Whisk well and cook, stirring frequently, for 5-7 minutes, just until the mixture is hot and has thickened slightly, but hasn’t come to a boil.  Remove from the heat and stir in the dissolved gelatin and vanilla.  Cool completely to room temperature but don’t refrigerate yet since the gelatin will set in the fridge.

  4. When the filling has cooled, beat the egg whites until soft peaks start to form.  Continue beating, gradually adding the remaining 1/4 cup of sugar until stiff peaks form.  

  5. Gently fold the stiffened egg whites into the pumpkin mixture, then pour it into the cooled pie shell.  Refrigerate at least 4 hours or overnight until firm, then top with sweetened whipped cream and dust with cinnamon for presentation.

Here are today’s #PumpkinWeek Recipes:

Savory:

Cheesy Pumpkin Chorizo Burritos from Rants From My Crazy Kitchen
Fall-Flecked Stuffed Grape Leaves from Culinary Adventures with Camilla
Pumpkin Gnocchi with Sage Butter Sauce from A Kitchen Hoor’s Adventures
Pumpkin Harvest Stew from Wholistic Woman
Pumpkin Mac N Cheese from Sweet Beginnings
Rosemary Cheddar Pumpkin Rolls from Cookaholic Wife

Baked Goods & Desserts:

Cinnamon Pumpkin French Toast Casserole from Daily Dish Recipes
Easy Pumpkin Spice Pull-Apart Bread with Cinnamon Vanilla Glaze from Family Around the Table
Pumpkin Almond Tart from Love and Confections
Pumpkin Bundt Cakes Recipe from April Golightly
Pumpkin Cheesecake Danish Braid from The Redhead Baker
Pumpkin Cheesecake Milkshake from A Day in the Life on the Farm
Pumpkin Dip from The Crumby Kitchen
Pumpkin Dulce de Leche Bread Pudding from The Nifty Foodie
Pumpkin Halwa from Caroline’s Cooking

Disclaimer: Thank you PumpkinWeek Sponsors: Dixie Crystals, Cabot Cheese, and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for PumpkinWeek recipes. All opinions are my own. The PumpkinWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Three (3) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The PumpkinWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the PumpkinWeek posts or entry.

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Chicken Enchiladas with Pumpkin Sauce | #PumpkinWeek https://houseofnasheats.com/chicken-enchiladas-with-pumpkin-sauce/ https://houseofnasheats.com/chicken-enchiladas-with-pumpkin-sauce/#comments Mon, 17 Sep 2018 10:00:33 +0000 https://houseofnasheats.com/?p=9178 Chicken Enchiladas with Pumpkin Sauce | #PumpkinWeek

This post is sponsored in conjunction with PumpkinWeek.  I received products from generous Pumpkin Week sponsor companies.  However all opinions are mine alone. Chicken Enchiladas with Pumpkin Sauce are the perfect weeknight meal idea to celebrate the fall season by incorporating pumpkin into your dinner routine.  Chicken Enchiladas with Pumpkin Sauce Every fall when pumpkin...

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Chicken Enchiladas with Pumpkin Sauce | #PumpkinWeek

This post is sponsored in conjunction with PumpkinWeek.  I received products from generous Pumpkin Week sponsor companies.  However all opinions are mine alone.

Chicken Enchiladas with Pumpkin Sauce are the perfect weeknight meal idea to celebrate the fall season by incorporating pumpkin into your dinner routine. 

Chicken Enchiladas with Pumpkin Sauce

Every fall when pumpkin season rolls around, I find myself gravitating toward using it primarily for baking desserts.  But it’s so great in savory dishes as well, which is why I have been trying to use pumpkin to make dinner at least a few times each Fall like last year’s cheesy tortellini and chicken pumpkin alfredo bake.  It’s also fun to serve something pumpkin-centered on Halloween night before the kids go out trick-or-treating so they get something good in their bellies before filling up on candy!

This year I decided to use real pumpkin puree to make a creamy, wonderful pumpkin enchilada sauce.  It’s richer than a typical enchilada sauce, with a little maple syrup and cinnamon for warmth along with the more traditional enchilada seasonings for a cozy Fall feel.  It made some mighty delicious chicken enchiladas, especially after I topped the rolled tortillas with plenty of Cabot Pepper Jack cheese on top!

While I often use Monterey Jack cheese when making enchiladas because it melts so beautifully, I love the extra kick from the spices in Pepper Jack and think they go especially well with the pumpkin flavor in this dish.

Chicken enchiladas are one of my go-to weeknight dinner options because they are so easy to make that you hardly need a recipe once you have the sauce.  I like to change up my fillings, sometimes adding in a can of black beans or using corn tortillas in place of flour tortillas, so they are always a little different.

And they are a great way of using up leftover cooked chicken from other dinners.  Any time I can repurpose leftovers into a totally new meal makes me happy because it means less work and my family doesn’t feel like they are eating the same thing night after night.  I will even grab a rotisserie chicken when I’m at the store to use for enchiladas as an easy time-saver for busy nights.

I think enchiladas taste best when they get a hit of fresh, crisp green onions and chopped cilantro on top to brighten them up.  Slice some creamy avocado and serve with sour cream on the side and you’ve got a Fall dinner that your whole family will enjoy!

How to make Chicken Enchiladas with Pumpkin Sauce

  1. Make the pumpkin enchilada sauce by first mincing garlic and jalapeno, then pulsing them in a food processor with a bunch of spices, pumpkin puree, chicken broth and greek yogurt for a creamy, wonderfully unique enchilada sauce.
  2. Shred some pre-cooked chicken and add it to a large bowl with sauteed onions, peppers, some of the shredded Pepper Jack cheese, and diced green chili peppers.  Stir to combine.
  3. Fill warm flour or corn tortillas with the chicken filling and place them seam side down in an oven-safe dish with one cup of the pumpkin enchilada sauce spread on the bottom.  Top with the remaining sauce and sprinkle with the remaining shredded Pepper Jack cheese.
  4. Bake for 25 to 30 minutes until the cheese is melted and the enchiladas are hot all the way through.  Top with chopped cilantro, diced green chilies, and sliced avocado.

If you want more pumpkin recipe inspiration (who wouldn’t?!) and a chance to win one of three fantastic prize packages from Pumpkin Week sponsors, keep scrolling past the recipe!

Chicken Enchiladas with Pumpkin Sauce

Pumpkin Enchilada Sauce

  • 1 (15 ounce) can pumpkin puree
  • 3 cloves garlic, minced
  • 1 jalapeno, seeds and stems removed, then finely diced
  • 1 1/2 tablespoons maple syrup
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1/2 teaspoon cumin
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon oregano
  • 1/4 teaspoon black pepper
  • Pinch of ground ginger
  • 1 1/2 cup chicken broth
  • 3/4 cup sour cream or plain Greek yogurt

Chicken Enchiladas

  • 2 tablespoons butter
  • 1/2 large sweet onion, diced
  • 1 red bell pepper, diced
  • 1 can diced green chilies
  • 3 cups cooked, shredded chicken
  • 1 1/2 cups grated pepperjack cheese, divided
  • Salt and pepper, to taste
  • 8 flour or corn tortillas
  • 2 green onions, chopped
  • 1/2 bunch fresh cilantro, chopped
  • 1 avocado, sliced
  1. Make the sauce by pulsing the jalapeno and garlic in a food processor or blender to mince, then adding the remaining sauce ingredients and processing to combine.  Set aside.

  2. Preheat oven to 425 degrees F.  In a large skillet, melt the butter over medium heat, then add the onion and bell pepper.  Season with a little salt and pepper and saute until soft, about 5 minutes.  Add the green chilies during the last minute.

  3. In a large bowl, combine the sauteed onions and peppers with the cooked, shredded chicken and 1/2 cup of the pepperjack cheese.  Season with a little salt and pepper, to taste.  Mix well.

  4. Warm the tortillas for 45 seconds in the microwave until warm and pliable, then fill each tortilla with chicken mixture and roll them up.  Spread 1 cup of the pumpkin enchilada sauce in the bottom of a large rectangular baking dish, then place the rolled tortillas in the sauce, seam side down.  Cover with the remaining sauce and cheese, then bake for 25-30 minutes, until the cheese is melted and the enchiladas are hot.

  5. Sprinkle with the green onions, chopped cilantro, and avocado, and serve.

Here are today’s #PumpkinWeek recipes:

Beverages:

Caramel Pumpkin Spice Latte from Hezzi-D’s Books and Cooks
Cold Brew Iced Pumpkin Spice Latte from The Nifty Foodie
Slow Cooker Pumpkin Apple Cider from The Crumby Kitchen
The Great Pumpkin Cocktail from Culinary Adventures with Camilla

Savory:

Creamy Pumpkin Risotto from Rants From My Crazy Kitchen
Harvest Pumpkin Soup from Everyday Eileen
Pumpkin & Sausage Pizza from Hardly A Goddess
Pumpkin Carbonara with Fried Sage from The Redhead Baker
Pumpkin Chili from The Chef Next Door
Pumpkin Gnocchi from Platter Talk
Pumpkin Quiche from Jonesin’ For Taste
Stuffed Pumpkin from A Day in the Life on the Farm
Taiwanese Pumpkin Rice Noodles from Caroline’s Cooking

Baked Goods & Desserts:

Chai Frosted Pumpkin Oatmeal Cookies from Who Needs A Cape?
Chocolate Chip Pumpkin Skillet Cookie from The Bitter Side of Sweet
Chocolate Pumpkin Dump Cake from For the Love of Food
Chocolate Swirled Pumpkin Cheesecake from Karen’s Kitchen Stories
Classic Pumpkin Roll from Cookaholic Wife
Glazed Pumpkin Chocolate Chip Scones from Family Around the Table
Homemade Pumpkin Pancakes from Tip Garden
Make-Ahead Pumpkin-Chai Egg Bites from Wholistic Woman
No Bake Pumpkin Cookies from Seduction In The Kitchen
Pumpkin Cake Pops from The Beard and The Baker
Pumpkin Cinnamon Rolls from Amy’s Cooking Adventures
Pumpkin Cookie Bars from Eat Move Make
Pumpkin Ice Cream Pie from 4 Sons ‘R’ Us
Pumpkin Noodle Kugel from The Spiffy Cookie
Pumpkin Oatmeal Chocolate Chip Cookies from Sweet Beginnings
Pumpkin Peanut Butter Cups from It Bakes Me Happy
Pumpkin Pecan Pie Layer Cake from Love and Confections
Pumpkin Pie Ebelskiver from A Kitchen Hoor’s Adventures
Pumpkin Pie Pull Apart Muffins from Daily Dish Recipes
Pumpkin Snickerdoodles from The Mandatory Mooch
Pumpkin Spice Latte Whoopie Pies from Strawberry Blondie Kitchen

Pumpkin Spice Pancakes from April Golightly
Pumpkin Spice Popovers from Grumpy’s Honeybunch
Pumpkin Stuffed French Toast from Cindy’s Recipes and Writings
Simple Chocolate Pumpkin Cupcakes from Cooking with Carlee

Welcome to #PumpkinWeek 2018 hosted by Love and Confections and A Kitchen Hoor’s Adventures! This year is even bigger and better than ever with a giveaway! Thirty nine bloggers from around the country are showcasing their best pumpkin dishes. Get ready for Fall with over 130 pumpkin recipes throughout the week including cocktails, main courses, pizzas, pastas, pastries, breads, muffins, and plenty of desserts! Our PumpkinWeek Sponsors are helping us give away some great prizes. Thank you so much, Sponsors, for your generosity. We have an incredible giveaway below and we’d love if you would take a moment to read about it and what you can win!

Prize #1 Dixie Crystals is giving one winner a 6-Quart Instant Pot 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer.

Since 1917, Dixie Crystals® has been the South’s choice for high-quality sugar and sweeteners. For generations, Dixie Crystals has been at the heart of family traditions and celebrations. Our pure cane, non-GMO sugar products guarantee that treasured family recipes will turn out right every time. Bake with love and Dixie Crystals.

Prize #2 Cabot Creamery Co-operative is giving one winner a Cheese Gift Box, including a selection of Seriously Sharp, Pepper Jack, Sharp Light, Extra Sharp, Horseradish, Private Stock, Vintage Choice, and Sharp cheeses, VT Sharp Cracker Cuts, Burlap & Plaid Bag, Thick & Thin Slicer, and Wooden Cutting Board

Cabot Creamery Co-operative, makers of naturally aged, award-winning cheeses and dairy products is owned by 1,000 dairy farm families in New England and New York.

 

Prize #3 Eggland’s Best is giving one winner an Eggland’s Best Kitchen Essential Prize Package that includes a Freezer Bag, Whisk, Spatula, Plush Phone Holder and Cleaner, Plush Egg, Recipe Book, 3 Free Months of Eggland’s Best Eggs and Cutting Board.

Eggland’s Best eggs have more of the delicious, farm fresh taste you and your family love – anyway you cook them. Plus, Eggland’s Best provides superior nutrition such as 6x more vitamin D, 10x more vitamin E, and double the omega 3s compared to ordinary eggs so why settle for less?

a Rafflecopter giveaway

Disclaimer: Thank you PumpkinWeek Sponsors: Dixie Crystals, Cabot Cheese, and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for PumpkinWeek recipes. All opinions are my own. The PumpkinWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Three (3) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The PumpkinWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the PumpkinWeek posts or entry.

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Easy Greek 7 Layer Dip https://houseofnasheats.com/easy-greek-7-layer-dip/ https://houseofnasheats.com/easy-greek-7-layer-dip/#comments Wed, 12 Sep 2018 12:00:39 +0000 https://houseofnasheats.com/?p=8867 This Easy Greek 7 Layer Dip is loaded with all the best flavors of Greece in dippable form!  Garlicky hummus and yogurt, crunchy cucumber, juicy tomatoes, and savory feta and pine nuts are perfect for dipping pita chips and sharing as an after school snack or wonderful party appetizer.

This is a sponsored conversation written by me on behalf of Albertsons Companies.  The opinions expressed are all mine. This Easy Greek 7 Layer Dip is loaded with all the best flavors of Greece in dippable form!  Garlicky hummus and yogurt, crunchy cucumber, juicy tomatoes, and savory feta and pine nuts are perfect for dipping...

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This Easy Greek 7 Layer Dip is loaded with all the best flavors of Greece in dippable form!  Garlicky hummus and yogurt, crunchy cucumber, juicy tomatoes, and savory feta and pine nuts are perfect for dipping pita chips and sharing as an after school snack or wonderful party appetizer.

This is a sponsored conversation written by me on behalf of Albertsons Companies.  The opinions expressed are all mine.

This Easy Greek 7 Layer Dip is loaded with all the best flavors of Greece in dippable form!  Garlicky hummus and yogurt, crunchy cucumber, juicy tomatoes, and savory feta and pine nuts are perfect for dipping pita chips and sharing as an after school snack or wonderful party appetizer.

Easy Greek 7 Layer Dip

Each year when school rolls around, I start thinking about what sorts of snacks I can give my kids when they get home, tired, hot, and hungry after a long day at school but it’s way too long before dinnertime.  I especially like healthy afterschool snack options that are shareable so we can sit down at the table together and enjoy something tasty while chatting about their highs and lows of a day at school before we start the routine of homework, piano practice and other activities.

Enter this easy Greek 7 layer dip that was inspired by the Mexican 7 layer dip that has pretty much been my obsession since childhood and some of the wonderful new USDA certified organic O Organics® products available exclusively at Safeway and Albertsons Companies stores.  I always stop at Safeway on our way home from the library or gymnastics to grab groceries and the employees are always so helpful, especially when I’m looking for a product and don’t want to walk back and forth across the store with both my kids in tow trying to remember what aisle it’s on.  And my girls love it because the bakery always offers them a treat when we go past!

Most kids (mine included) seem to love foods you can dip and the new O Organics Pita Chips in the original sea salt variety is one of our favorites for snacking and are seriously the best pita chips I’ve ever had with the perfect amount of toasty crunchiness imaginable.  But this layered Greek dip recipe is also wonderful with baby carrots, sugar snap peas, and other dippable chips or crackers.

I love the combination of textures and flavors with the creamy hummus and yogurt and cold, crunchy cucumbers and salty feta cheese.  And the chopped O Organics Grape Tomatoes from Safeway are the juiciest, sweetest ever and perfect on top of this quick and easy snack that takes all of about 10 minutes to throw together.

How to Make Greek 7 Layer Dip

If you are wondering whether your kids will revolt at a savory, healthy snack after school instead of cookies, try getting them involved in making this Greek 7 layer dip with you!

While I handled the knife skills required to dice cucumbers, quarter grape tomatoes, and mince a couple cloves of garlic, my 4-year old stirred together the easy tzatziki yogurt sauce and my 7-year old spread a party size 16 ounce container of the new O Organics Traditional Hummus in the bottom of the serving dish.  Then they both took turns sprinkling cucumbers, tomatoes, red onions, feta, pine nuts, and parsley on top.

That’s really all there is to it!  Then we could sit down and enjoy this light and healthy snack together and they loved it!

You could have even more layers if you wanted by adding chopped artichoke hearts or kalamata olives, which would both be totally in line with the classic Greek flavors already going on in this dip.

And while I think this is perfect for back-to-school season, I can see us eating this dip all year long as an appetizer at Christmas or New Years, at tailgating parties, or even taking for a light lunch at the park or the pool in the summer.  Although you might want to double the recipe for a 9 x 13 baking dish if you are planning on serving it to a crowd since my family of four can polish off a batch of this yummy dip in one sitting.

I love this Greek 7 Layer Dip, because it’s actually really quite healthy with simple, wholesome ingredients but still with big, indulgent flavors that comes from using fresh, amazing ingredients at a great value like the O Organics ones that are available at Safeway stores and all of the Albertsons Companies family of stores, including Albertsons, ACME Markets, Jewel-Osco, Vons, Pavilions, Randalls, Tom Thumb, Shaw’s, Star Market, and Carrs/Safeway.  Visit Safeway.com to find a store near you and discover more recipe ideas and meal prep tips.

More Easy Afterschool Snack Inspiration

Easy Greek 7 Layer Dip

This Easy Greek 7 Layer Dip is loaded with all the best flavors of the Greece in dippable form!  Garlicky hummus and yogurt, crunchy cucumber, juicy tomatoes, and savory feta and pine nuts are perfect for dipping pita chips and sharing as an after school snack or wonderful party appetizer!

  • 1 cup plain Greek yogurt
  • 2 cloves garlic, minced
  • 1 teaspoon dill
  • Juice of 1/2 a lemon
  • Pinch kosher salt
  • Freshly ground black pepper
  • 1 (16 ounce) container of hummus
  • 1 cup English cucumber, diced
  • 1 cup grape tomatoes, diced
  • 1/2 cup crumbled feta cheese
  • 1/4 cup toasted pine nuts
  • 2 tablespoons parsley (and/or dill?), finely chopped

Optional additional layers

  • 1/3 cup chopped green onions or red onion
  • 1/2 cup pitted Kalamata olives, chopped
  • 1/2 cup chopped artichoke hearts

Items for dipping

  • Pita chips
  • Bell peppers, cut into strips
  • Carrots
  • Pretzels
  • Crackers
  • Chunks of fresh flatbread
  1. In a medium bowl, combine the Greek yogurt, minced garlic, dill, lemon juice, salt and pepper and stir.  Spread in the bottom of a pie plate or a small, shallow baking dish. Then spread a layer of hummus. In order, create layers by sprinkling the olives, cucumbers, tomatoes, onions, Feta cheese, and parsley. Cover with plastic wrap and chill for at least 2 hours. Serve with pita chips, fresh vegetables, and/or flatbread  

  2. In an 8”x8” square glass dish, layer the hummus, yogurt sauce, cucumber, grape tomatoes, red onion, feta cheese, pine nuts, and parsley.  Serve with pita chips, crackers, or vegetables for dipping.

This is a sponsored conversation written by me on behalf of Albertsons Companies. The opinions and text are all mine.

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Southern Hush Puppies https://houseofnasheats.com/southern-hush-puppies/ https://houseofnasheats.com/southern-hush-puppies/#comments Fri, 07 Sep 2018 16:36:04 +0000 https://houseofnasheats.com/?p=9177 Southern Hush Puppies

Southern Hush Puppies are deceptively delicious little bites of cornmeal batter flavored with a little grated onion and dropped into hot oil until the outside is crispy and browned and the inside is soft and fluffy.  They sure are hard to resist! Southern Hush Puppies These tasty little morsels can be found through the South, so...

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Southern Hush Puppies

Southern Hush Puppies are deceptively delicious little bites of cornmeal batter flavored with a little grated onion and dropped into hot oil until the outside is crispy and browned and the inside is soft and fluffy.  They sure are hard to resist!

Southern Hush Puppies

These tasty little morsels can be found through the South, so it’s technically not fair to say they are from Arkansas, but I’m including them here anyway as part of my American Eats series because they are definitely an iconic food enjoyed in Arkansas as well as the other Southern states.

Although the recipes vary from place to place, they are all the same basic cornmeal batter with a few tweaks here and there like the addition of sugar for a slight sweetness (definitely my favorite approach even if it’s not traditional) and a little cayenne pepper (just a tiny bit for flavor, not heat really) or finely diced jalapeno pepper.

I had only ever had these at restaurants prior to cooking up a batch of these Southern hush puppies at home for this post, but it was so easy to do that we are going to have to do these more often as a special treat!

Southern hush puppies are typical fish fry fare and are wonderful with fried catfish or shrimp, but they also pop up at bbq’s in the South now too.  And while I don’t think there are any “traditional” dips for hush puppies (and I personally like to eat mine plain), ketchup, honey, or tartar sauce would all be appropriate.

History of Hush Puppies

I just love the lore surrounding the history of hush puppies, regardless of it’s basis in truth.  Southerners are known for being storytellers and for such a whimsically named food, it’s fun to know the creative legends behind it, even if they might be total fiction!  Almost all of the stories have the same theme though – fried balls of dough were used to quiet barking dogs.

The most colorful story about the origination of hush puppies dates back to the Civil War, where it is said that Confederate soldiers would toss fried cornmeal cakes to their yapping dogs to keep them quiet if Yankee soldiers were approaching.

Another explanation of the name hush puppy is that a cook was frying up a batch of catfish and croquettes while being pestered by some kids and dogs who were in the kitchen.  So to keep them quiet, she gave them the croquettes and told them to “hush, puppies!” and the name stuck.

An even older version is that hush puppies were invented in the early 1700’s by nuns from France who came to Louisiana and started making French croquettes with cornmeal, which they called “croquettes de maise”.  This origin story doesn’t account for the fanciful name, but it seems like a likely beginning to the food itself.  If you are interested in a more scholarly approach to the history of the hush puppies, check out this post by Serious Eats, which mentions a couple other stories.

Regardless of the genesis of hush puppies, they are part of a long legacy of Southern corn dishes like cornbread, corn pone, griddle cakes, and corn dodgers.  Their association with fish fries happened naturally since the fish were dusted with cornmeal and it made sense to use leftover cornmeal by making it into a batter to fry in the same oil as the fish.

How to Make Southern Hush Puppies

The batter for this Southern hush puppies recipe is so simple to throw together that it hardly bear explanation.  But frying can be intimidating for many (myself included), so I thought I would share my best tips for getting delicious hush puppies your very first time.

  • Don’t overmix the batter.  The process of making this batter is the same as making pancakes or cornbread.  You whisk together dry ingredients and wet ingredients separately, then stir the wet into the dry by hand just until combined.
  • Grating the onion is best for texture and flavor.  Grating the onion actually releases onion juices that help flavor the batter.
  • Work in batches so you don’t crowd the pan.  You can use a large pot, Dutch oven, or large cast iron skillet to easily fry these babies up in a couple of batches.  I’m definitely not the most experienced fryer but something as simple as hush puppies is right up my alley.
  • Use two spoons to push the batter into the hot oil to cook.  I find that just dropping the batter in with one spoon causes the batter to break up when it hits the oil.  Using one spoon to scrape the batter off in one ball works better.
  • Use a thermometer to keep the oil temperature right around 375 degrees F.  At lower temperatures, fried food will absorb more oil, while higher temperatures result in the outside burning before the inside is done.  I highly, highly recommend getting a candy/deep-fat frying thermometer if you don’t already have one.
  • Hush puppies are definitely best eaten soon after they are made, but you can reheat them if you need to.  You can also keep them warm in the oven for a bit if you make them before dinner is quite ready.

Southern Hush Puppies

Southern Hush Puppies are deceptively delicious little bites of cornmeal batter flavored with a little grated onion and dropped into hot oil until the outside is crispy and browned and the inside is soft and fluffy.  They sure are hard to resist!

  • 3/4 cup cornmeal
  • 1/4 cup all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon salt
  • 1/2 small onion, grated
  • 1 egg, lightly beaten
  • 1/2 cup buttermilk
  • Vegetable oil, for frying
  1. Combine the cornmeal, flour, sugar, baking powder, baking soda, cayenne pepper, and salt in a mixing bowl.

  2. In a separate bowl, whisk together the grated onion, egg, and buttermilk.  Add to the dry ingredients, stirring just until combined.

  3. In a dutch oven or deep cast iron skillet, heat 2 inches of oil to 375 degrees F.  When the oil is hot, use two spoons to drop batter into it by the tablespoonful, using the back of one spoon to push the batter into the hot oil all at once each time.  The batter will immediately sink to the bottom of the pot for a few seconds, then pop up to the top.  Fry for 3 minutes on one side, then turn and fry an additional 3 minutes on the other side, or until the hush puppies are golden brown, then remove from the oil and a tray lined with paper towels.  Be sure to keep an eye on the oil temperature while frying so that it stays consistent.  You may need to work in batches to fry all the batter.

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Arkansas Possum Pie https://houseofnasheats.com/arkansas-possum-pie/ https://houseofnasheats.com/arkansas-possum-pie/#comments Tue, 04 Sep 2018 12:00:44 +0000 https://houseofnasheats.com/?p=8874 Arkansas Possum Pie is a creamy, layered chocolate and cream cheese pie in a pecan shortbread crust that is sure to please!

Arkansas Possum Pie is a creamy, layered chocolate and cream cheese pie in a pecan shortbread crust that is sure to please! Arkansas Possum Pie I just had to include this hilariously named Arkansas favorite as part of my American Eats series.  Not only is it incredibly popular and found all over the state of Arkansas,...

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Arkansas Possum Pie is a creamy, layered chocolate and cream cheese pie in a pecan shortbread crust that is sure to please!

Arkansas Possum Pie is a creamy, layered chocolate and cream cheese pie in a pecan shortbread crust that is sure to please!

Arkansas Possum Pie

I just had to include this hilariously named Arkansas favorite as part of my American Eats series.  Not only is it incredibly popular and found all over the state of Arkansas, but my curiosity was immediately piqued by the name possum pie.  As soon as I saw this on a list of popular Arkansas recipes I was simultaneously repulsed and intrigued.

Did it really have possum in it?  Do people really eat roadkill in the South?

Truthfully, I was both relieved and a little disappointed to find out that possum pie is NOT a savory meat pie made with actual possum after all, but rather a delicious dessert recipe with a sandy pecan shortbread crust and layers of cream cheese, chocolate pudding, and sweetened whipped cream.

One theory behind the unusual and shocking name is that possum pie is so-named for pretending to be something that it’s not – in this case hiding the chocolate filling underneath a layer of whipped cream.  Another theory is that it’s just called possum pie because of it’s similar coloring to the only marsupial in North America.

Possum pie is sometimes called by other names as well, like Chocolate Layer Pie, Chocolate Lush, or Four Layer Delight.

No matter what you call it, it’s a delicious dessert for anybody who loves chocolate cream pies!  And really, I think my favorite part might be the pecan shortbread crust that tastes more like a pecan sandies cookie than a pie crust.

There’s an interesting article all about the many places around Arkansas that serve possum pie over on the Arkansas Life blog, in case you are planning a trip there and want to know where to pick up a slice of this pie rather than making it at home.

How to Make Arkansas Possum Pie

Almost every recipe I found for possum pie called for boxed chocolate pudding mixes and Cool Whip topping.  So I thought I would share a version of possum pie that is made from scratch, since homemade tastes so much better and making pudding from scratch really isn’t hard at all!

  1. Make the easy pie crust by combining flour, butter, chopped pecans, and brown sugar in a bowl, then pressing into a pie plate and baking for 15 minutes.
  2. Mix cream cheese with powdered sugar and a little heavy cream and spread it into the bottom of the cooled crust.
  3. Whisk together some sugar, flour, cocoa powder, and cornstarch in a medium saucepan, then whisk some egg yolks and milk together in a separate bowl and add it to the saucepan.
  4. Cook the chocolate pudding over medium heat for about 7-10 minutes until it starts to bubble and thicken, stirring frequently.  Then remove from heat and stir in the vanilla and cool before adding it on top of the cream cheese layer.
  5. Chill for 4 hours until set, then spread sweetened whipped cream over the top and sprinkle with a few chopped pecans and shaved chocolate, if desired.

Arkansas Possum Pie

Arkansas Possum Pie is a creamy, layered chocolate and cream cheese pie in a pecan shortbread crust that is sure to please!

Pecan Shortbread Crust

  • 1 cup all-purpose flour
  • 1/2 cup butter
  • 1/4 cup brown sugar
  • 3/4 cup pecans, chopped

Cream Cheese Layer

  • 6 ounces cream cheese, softened
  • 1/2 cup powdered sugar
  • 2 tablespoons heavy cream

Pudding Layer

  • 1 cup sugar
  • 1/3 cup cocoa powder
  • 3 tablespoons cornstarch
  • 2 tablespoons all-purpose flour
  • Pinch of salt
  • 3 egg yolks
  • 2 cups whole milk
  • 2 tablespoons butter
  • 1 teaspoon vanilla

Whipped Cream Topping

  • 1/2 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla
  • 1-2 tablespoons chopped pecans
  • grated chocolate

Crust

  1. Preheat the oven to 350 degrees F.  Melt the butter, then combine the butter, flour, brown sugar and pecans by stirring with a fork.   

  2. Bake for about 15-20 minutes, just until the crust begins to brown around the edges. Remove from oven and cool completely.  

Cream Cheese Filling

  1. In a medium bowl, mix the cream cheese, powdered sugar, and heavy cream using a hand mixer until smooth.  Spread over bottom of the cooled pecan pie crust.

Chocolate Layer

  1. Combine the sugar, cocoa powder, cornstarch, flour, and salt in a medium saucepan and whisk well. 

  2. In a separate bowl, combine the egg yolks and milk and whisk well, then add to the sugar and cocoa powder mixture in the sauce pan, whisking to combine.  

  3. Cook over medium heat, whisking constantly until pudding begins to thicken and bubble, about 7-10 minutes. Remove from the heat and add the butter and vanilla, stirring just until the butter is melted and combined.  Transfer the chocolate pudding to a shallow bowl and cover with a plastic wrap directly on the surface of the pudding to prevent a skin from forming, then refrigerate for 30 minutes to help the filling cool down.  

  4. When the filling has mostly cooled down, remove the plastic wrap and stir, then spread over the cream cheese layer.  Cover the pie with plastic wrap, then refrigerate for 4 hours until set.  

Whipped Cream Topping

  1. Beat the heavy cream with the powdered sugar and vanilla using a hand mixer until whipped cream forms and holds it’s shape when betters are removed.  Spread the whipped cream over the top of the chocolate pudding layer and sprinkle with a handful of chopped pecans and chocolate shavings before slicing and serving.

Adapted from Tie Dye Travels.

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Homemade Soft Pretzels with Mustard Cheese Dip https://houseofnasheats.com/homemade-soft-pretzels-with-mustard-cheese-dip/ https://houseofnasheats.com/homemade-soft-pretzels-with-mustard-cheese-dip/#comments Sat, 01 Sep 2018 12:00:26 +0000 https://houseofnasheats.com/?p=8944 It's impossible to resist these Homemade Soft Pretzels with Mustard Cheese Dip!  Salty, buttery and warm, soft pretzels are perfect for tailgating, celebrating Oktoberfest, or just for a fun afternoon snack!

It’s impossible to resist these Homemade Soft Pretzels with Mustard Cheese Dip!  Salty, buttery and warm, soft pretzels are perfect for tailgating, celebrating Oktoberfest, or just for a fun afternoon snack! Homemade Soft Pretzels with Mustard Cheese Dip All year long I’ve been participating in a monthly recipe collaboration group where we share recipes around...

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It's impossible to resist these Homemade Soft Pretzels with Mustard Cheese Dip!  Salty, buttery and warm, soft pretzels are perfect for tailgating, celebrating Oktoberfest, or just for a fun afternoon snack!

It’s impossible to resist these Homemade Soft Pretzels with Mustard Cheese Dip!  Salty, buttery and warm, soft pretzels are perfect for tailgating, celebrating Oktoberfest, or just for a fun afternoon snack!

Homemade Soft Pretzels with Mustard Cheese Dip

All year long I’ve been participating in a monthly recipe collaboration group where we share recipes around the same theme on the first of the month.  When I saw that September’s theme was tailgating, I knew I wanted to share these homemade soft pretzels with mustard cheese dip!

Maybe it’s just me, but I think that a warm, buttery soft pretzel just might be the pinnacle of comfort food.  They are so tasty and fun to eat at the same time and I find it so hard to resist them!  Homemade soft pretzels are my kryptonite.

Whenever we go to the mall (not often) my girls beg to go to Auntie Anne’s and it takes all my willpower to steer clear.  And to be honest, my willpower usually fails me.

But it’s super easy to make these at home for WAY less!  And honestly, way better because they are homemade.  Which is why homemade soft pretzels are September’s H.O.N.E. Monthly Cooking Challenge as well as my contribution to this month’s round-up of tailgating recipe for you to try all through football season!  Keep scrolling past the recipe to see the other fun tailgating food ideas to try from my food blogging friends!

This is another fun recipe to make with kids because they have so much fun rolling the balls of dough into long ropes and then trying to twist them together into pretzels shapes.  And when the golden pretzels come out of the oven and get brushed with melted butter, it’s all we can do to wait for them to cool enough to start tearing them apart!

While this definitely isn’t an authentic german pretzel recipe, you could still totally makes these to celebrate Oktoberfest at home this year since pretzels have been a big part of German baking culture for centuries.  In fact, pretzels have been the emblem used by bakers in southern German since the 12th century!  In Germany, you can get large soft pretzels at bakeries or stalls on the street and they are sometimes sliced in half horizontally and buttered inside or filled with sliced meat or cheese.

How to Make Homemade Soft Pretzels

If you have ever wondered how to make homemade soft pretzels and whether it is a difficult or time-consuming task, I’m here to tell you that it’s so much easier than you might think and takes less time than making a loaf of homemade bread.

Just don’t skip the baking soda bath which is what gives soft pretzels their golden brown color, chewy exteriors, and distinctive flavor.  Just don’t soak the pretzels longer than 20-30 seconds or they will end up with a metallic taste.

  1. Make the pretzel dough by proofing the yeast in warm water with a little sugar, then adding the flour and salt and kneading in a stand mixer with a dough hook attachment for 5 minutes until smooth and soft.
  2. Cover the pretzel dough with plastic wrap and let it rest for 30 minutes.
  3. Prepare a baking soda hot water bath while the dough is resting, then divide the pretzel dough into eight equal pieces.
  4. Roll each ball of dough into a long rope, then twist into pretzel shape and dip into the baking soda bath for 20-30 seconds.
  5. Sprinkle the pretzels with coarse salt, then bake for 10 minutes until golden brown.
  6. Brush the hot pretzels with melted butter.

You can go traditional like I did here and top them with coarse salt and butter, or you could skip the salt and sprinkle them with cinnamon and sugar.

How to Make Mustard Cheese Dip

Here’s my quick and easy way for how to make mustard cheese dip.  We typically eat our pretzels plain, but for occasions like tailgating you are probably going to want something more festive to go with them.

  1. Make a roux with butter and flour by whisking them together in a skillet or saucepan over medium heat, then whisk in milk and cook for about 5 minutes until thickened, but still pourable.
  2. Once thickened, whisk in freshly grated cheddar cheese until melted.
  3. Add a tablespoon of your favorite mustard (I love a good spicy mustard!) and season with salt and pepper to taste.
  4. Serve immediately.

This sauce is awesome with pretzels but also really good with veggies like cauliflower or broccoli too.

Homemade Soft Pretzels with Mustard Cheese Dip

It’s impossible to resist these Homemade Soft Pretzels with Mustard Cheese Dip!  Salty, buttery and warm, soft pretzels are perfect for tailgating, celebrating Oktoberfest, or just for a fun afternoon snack!

Soft Pretzels

  • 1 cup warm water
  • 1 teaspoon sugar
  • 2 1/4 teaspoons active dry yeast
  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup boiling water
  • 2 tablespoons baking soda
  • Coarse kosher salt
  • 3 tablespoons butter, melted

Mustard Cheese Sauce

  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 2 cups whole milk
  • 2 cups sharp cheddar cheese, grated
  • 1 tablespoon spicy brown mustard or other coarse ground mustard
  • Salt & pepper, to taste

Soft Pretzels

  1. In the bowl of a stand mixer, combine the warm water, sugar and yeast, and let it proof for 5 minutes until foaming.  Add the flour and salt and mix with a dough hook to combine, then knead for 5 minutes until the dough is smooth and soft.  Cover bowl of dough with plastic wrap and let it rest for 30 minutes.

  2. While the dough rests, combine the boiling water and baking soda, stirring until the baking soda is dissolved.  Preheat oven to 450 degrees F and line a baking sheet with parchment paper or a silicon baking mat.

  3. Divide the dough into eight equal pieces and roll each piece into a long rope, about 30″ long.  Twist into a pretzel shape by making an upside down “U” shape and crossing and twisting the ends, then folding them over to the top of the “U”.  

  4. Place the pretzels into the hot baking soda bath for 20-30 seconds, spooning the liquid over the pretzels, then transfer to the baking sheet and sprinkle with coarse kosher salt and bake for 10 minutes until golden brown.

  5. Remove the pretzels from the oven and immediately brush with the melted butter.  

Mustard Cheese Sauce

  1. Melt the butter in a medium saucepan or skillet over medium heat.  Whisk the flour into the melted butter until lightly browned and thickened, about 2-3 minutes, to form a roux.

  2. Slowly add the milk to the roux, whisking constantly.  Continue to whisk until the mixture thickens but is still pourable, about 5 minutes.  Sprinkle the cheese over the sauce and whisk until it melts into the sauce, then taste and add the mustard, salt, and pepper to taste. 

Here are some more great tailgating recipes from some of my favorite food blogging friends:


Jalapeño Cheddar Corn Dog Bites
Football Game Day Cookies
Sun-Dried Tomato & Roasted Red Pepper Dip
Buffalo Chicken Jalapeno Poppers
Tropical Chicken with Grilled Pineapple
Slow Cooker Buffalo Chicken Sandwiches
Sloppy Joe Sliders
Mexican Shrimp Cocktail
Homemade Soft Pretzels with Mustard Cheese Dip
Bruschetta Turkey Burger Sliders
Bacon Cheese Ball
Red Potato Salad with Bacon
Easy Pizza Kabobs
Deviled Eggs

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Skillet Lemon Chicken & Rice https://houseofnasheats.com/skillet-lemon-chicken-rice/ https://houseofnasheats.com/skillet-lemon-chicken-rice/#comments Wed, 29 Aug 2018 21:51:10 +0000 https://houseofnasheats.com/?p=8976 Skillet Lemon Chicken & Rice

This Skillet Lemon Chicken & Rice is a quick, easy weeknight dinner that is loaded with bright, fresh flavors and made in one pan for minimal clean up and fuss! Skillet Lemon Chicken & Rice If I haven’t already made it abundantly clear with my other Historically Hungry series where I tend to talk about food and...

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Skillet Lemon Chicken & Rice

This Skillet Lemon Chicken & Rice is a quick, easy weeknight dinner that is loaded with bright, fresh flavors and made in one pan for minimal clean up and fuss!

Skillet Lemon Chicken & Rice

If I haven’t already made it abundantly clear with my other Historically Hungry series where I tend to talk about food and recipes from the past and put them in historical context, I’m kind of a huge nerd.  So while that series focuses on history, working on my American Eats series focuses more on geography and allows me to do a essentially revisit my 5th grade years where we were each required to do a state report on an assigned state in our country.  Remember those?

So while at first glance, a skillet Lemon Chicken & Rice recipe might not immediately strike you as being from Arkansas, I wanted to include it because Arkansas leads all other states in the production of one ingredient that is very important to Arkansas:  rice!  It’s their top crop and the most recent statistics I saw indicated that Arkansas produces almost half of all rice in the United States, more than any other state!

Our family loves rice and we eat it often, making Mexican rice, cilantro lime rice, or Brazilian white rice to go as sides with whatever we are having for dinner.  But I wanted to do something a little different this time around and share a main dish where rice was a key ingredient, rather than just something served on the side.

There were a lot of ways I could have gone with an easy rice recipe representing Arkansas in my American Eats series, but since we are in the season of hectic schedules with busy days going back to school and even busier evenings with gymnastics and piano and ice skating lessons, I’ve been doing a lot of sheet pan or skillet meals like sheet pan shrimp fajitas or the homemade hamburger helper cheeseburger pasta skillet that I recently shared.  So I thought I would share a one-pot rice dish where the entire meal is made in the same skillet, which means it’s super easy and there is less to clean up at the end of the night.  Also, it’s ready in less than 30 minutes, which is always a win in my book!

How to Make Skillet Lemon Chicken & Rice

Making this healthy chicken and rice recipe is simple as can be.  While the recipe calls for boneless skinless chicken breasts, you could use chicken thighs if you prefer dark meat.  I tend to switch back and forth depending on what I have on hand.

  1. Season the chicken and sear it in a little butter in a large cast-iron skillet.  You want them nicely golden brown on each side, but you aren’t trying to cook them all the way through yet.  Remove the chicken from the pan and set aside.
  2. Toast the rice in the pan for a minute, then add the chicken broth, lemon zest, and lemon juice, scraping any browned bits off the bottom of the pan.  If you have ever heard the culinary term “fond” and wondered what is fond in cooking, it’s those little toasty browned bits of flavor leftover from searing meat in a pan and it’s wonderful.  Bring to a boil, then cover, reduce heat, and cook for 10 minutes.
  3. Uncover and arrange the seared chicken breasts, lemon slices, and broccoli florets on top of the rice, then recover to cook for the last 10 minutes until all of the liquid has been absorbed and the rice is tender.
  4. Sprinkle with freshly grated parmesan cheese before serving.

The flavors of lemon, garlic, chicken, rice, broccoli, and parmesan come together perfectly and the aroma of this dinner cooking is just wonderful.  Best yet, when dinner is over there is only one pan to wash.

My family really enjoyed this easy, healthy dinner and the leftovers made a delicious lunch for me the next day as well.  Anybody else with me on looking forward to leftovers as lunch rather than a boring old sandwich?

More Delicious Rice Recipes to Try

Skillet Lemon Chicken & Rice

This Skillet Lemon Chicken & Rice is a quick, easy weeknight dinner that is loaded with bright, fresh flavors and made in one pan for minimal clean up and fuss!

  • 4 boneless skinless chicken breasts (or boneless chicken thighs)
  • 1/2 teaspoon salt
  • Freshly ground black pepper, to taste
  • 1 teaspoon garlic powder
  • 1 teaspoon dried parsley
  • 2 tablespoons butter
  • 1 cup uncooked long grain white rice
  • 2 1/4 cups chicken broth
  • 1 teaspoon lemon zest
  • 3 tablepoons lemon juice
  • 2 cups broccoli florets
  • 1 lemon, sliced thin for garnish
  • 1/4 cup freshly grated parmesan cheese
  1. Season the chicken breasts with the salt, pepper, garlic powder, and dried parsley.  

  2. In a large skillet with lid, melt the butter over medium-high heat.  Cook the chicken in the butter until browned on both sides, about 2 minutes per side, then transfer to a plate.

  3. Add the rice to the pan and stir for about 1 minute to lightly toast the rice.  Increase the heat to high and add the chicken broth, lemon zest, and lemon juice, scraping to release any browned bits of fond from the bottom of the pan.  When the rice comes to a boil, reduce the heat to a low simmer and cover the pan.

  4. When the rice has cooked for 10 minutes, remove the lid and return the seared chicken breasts to the pan, arranging on top of the rice, along with the broccoli florets and lemon slices.  Cover and cook for an additional 10 minutes until the chicken is cooked through, the rice and broccoli are tender.  Sprinkle with freshly grated parmesan cheese and serve.

Adapted from Creme de la Crumb.

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Southern Biscuits and Chocolate Gravy https://houseofnasheats.com/southern-biscuits-and-chocolate-gravy/ https://houseofnasheats.com/southern-biscuits-and-chocolate-gravy/#comments Mon, 27 Aug 2018 23:02:32 +0000 https://houseofnasheats.com/?p=8876 Southern Biscuits and Chocolate Gravy is an Arkansas favorite and a special breakfast treat for all ages!  Tender, flaky southern buttermilk biscuits are smothered in a rich homemade chocolate sauce for a wonderfully unique start to the day that is truly Southern!

Southern Biscuits and Chocolate Gravy is an Arkansas favorite and a special breakfast treat for all ages!  Tender, flaky southern buttermilk biscuits are smothered in a rich homemade chocolate sauce for a wonderfully unique start to the day that is truly Southern! Southern Biscuits and Chocolate Gravy There is nothing quite like good homemade buttermilk...

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Southern Biscuits and Chocolate Gravy is an Arkansas favorite and a special breakfast treat for all ages!  Tender, flaky southern buttermilk biscuits are smothered in a rich homemade chocolate sauce for a wonderfully unique start to the day that is truly Southern!

Southern Biscuits and Chocolate Gravy is an Arkansas favorite and a special breakfast treat for all ages!  Tender, flaky southern buttermilk biscuits are smothered in a rich homemade chocolate sauce for a wonderfully unique start to the day that is truly Southern!

Southern Biscuits and Chocolate Gravy

There is nothing quite like good homemade buttermilk biscuits, made from scratch by hand.  Unless it’s a one that has then been topped with a generous dousing of what southerners in Arkansas refer to as “chocolate gravy”.

To be totally honest, I had never even heard of such a thing before starting my American Eats series and researching the foods that Arkansas is known for.  I mean, I have made plenty of Southern buttermilk biscuits over the years, but always just topped them with butter and honey or jam!

And while I was aware of the fondness for southern biscuits and gravy in general, that always meant a white sausage gravy.  The idea of chocolate gravy had never entered my mind!

But apparently southern biscuits and chocolate gravy is hugely popular in Arkansas (as well as other areas of the South).  So of course I had to at least try it.

I might lose some people with this description, but I feel like chocolate gravy is somewhere between hot chocolate and homemade chocolate pudding, in terms of flavor, even though it looks like it might taste more like hot fudge of chocolate sauce.  And in terms of texture, weeeellllllll, it’s called gravy for a reason.  Because it has that silky mouthfeel of a gravy rather than being runny like a sauce or sticky like hot fudge.

Still with me?  I hope so.

I made this for my girls and they literally licked their plates clean.  I’m not joking or exaggerating.  We’re talking spotless dishes because they wanted every last drop of chocolate gravy.  It was both hilarious and worrisome.

And while you might look at this and think it sounds awfully rich for breakfast, I don’t think it’s all that different in principal from a chocolate croissant, chocolate chip muffin, or a donut.  But I definitely recommend serving it with some fresh fruit for dipping into the chocolate sauce as well (so good!), and maybe some bacon for protein (when you go big, might as well go all the way, right?).

But since you can’t have chocolate gravy without something to pour it over (or can you?), I’m sharing the best biscuit recipe today.  You can eat these for breakfast or dessert, and they are also great for strawberry shortcakes with sweetened strawberries and whipped cream.

How to Make Chocolate Gravy

  1. Gather up all your gravy ingredients:  all purpose flour, sugar, cocoa powder, butter, vanilla extract and milk.  There’s not much to any gravy and chocolate gravy is no exception.  You are also going to want a whisk to break up any clumps of flour.
  2. Whisk the sugar, cocoa powder, flour, and salt together in a large skillet or saucepan.  I find skillets easier to work with when making gravy, but that’s just my preference.
  3. Pour in the milk and whisk to combine.
  4. Cook over medium heat for 7 to 10 minutes, stirring occasionally, until the mixture begins to thicken.
  5. Remove from the heat and add the butter and vanilla, stirring until the butter is completely melted into the gravy.
  6. Serve over fresh southern biscuits.

How to Make Homemade Buttermilk Biscuits from Scratch

If you have ever wondered how to make biscuits at home, don’t be intimidated or overwhelmed.  Homemade biscuits are really super simple to make with ingredients that are already in your pantry.  Even if you don’t have buttermilk, I’m including an easy work-around that is almost just as good.

But there are definitely a few secrets to fluffy biscuits and these tips and tricks that will help you achieve your dreams of tall, fluffy, flaky southern biscuits every time:

  • Make sure your butter is cold.  It really does make a difference! You can even cube the butter and stick it in the freezer for 15 minutes before using it in the biscuits to keep it good and cold.
  • Cut the butter into the dry ingredients with a pastry cutter or food processor.   This helps the butter stay cold and distributes the fat evenly into the dry ingredients, which is necessary for light, tender biscuits.  You are going for pea-sized crumbs.
  • Don’t overwork the dough when adding the buttermilk.  Make a well in the center of the dry ingredients, then pour in the liquid and stir just enough to start to pull everything together.  The dough will be shaggy but you’re going to knead the dough together a bit more anyway after you turn it out of the bowl onto a lightly floured surface, so it’s okay if it looks a little rough at first.
  • Fold the dough over itself by thirds, two to three times, envelope-style.  This technique creates incredibly tall biscuits with layer upon flaky layer of buttery goodness.
  • When cutting out the biscuits, don’t twist the cutter.  Twisting the cutter seals off the edges of the biscuits and makes it so they don’t rise as tall and separate into layers.  Also, use a cutter with sharp edges.  Push straight down, then pull up.
  • Bake the biscuits at a high temperature in a completely preheated oven.  The cold butter meeting the intense heat will cause it to melt quickly, creating steam and helping to lift the biscuits, creating the delicious, flaky layers that are the hallmark of a good buttermilk biscuit.
  • Brush the tops of the hot biscuits with melted butter.  It makes the extra golden and rich and wonderful.

What can I use as a substitute for buttermilk?

If you don’t have buttermilk in the refrigerator, you can substitute regular milk mixed with lemon juice or white vinegar and it will work just as well.  Just add 1 tablespoon of lemon juice or white vinegar to a 1 cup measuring cup, then fill the rest of the way with milk.  Stir together, then let sit for 5 minutes before using in the recipe as directed.

Southern Biscuits and Chocolate Gravy

Southern Biscuits and Chocolate Gravy is an Arkansas favorite and a special breakfast treat for all ages!  Tender, flaky southern buttermilk biscuits are smothered in a rich homemade chocolate sauce for a wonderfully unique start to the day that is truly Southern!

Chocolate Gravy

  • 1 cup sugar
  • 1/3 cup cocoa powder
  • 3 tablespoons all-purpose flour
  • Pinch of salt
  • 2 cups milk
  • 3 tablespoons butter
  • 1 teaspoon vanilla

Southern Buttermilk Biscuits

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 tablespoon sugar
  • 6 tablespoons butter, cubed and cold, plus 3 tablespoons, melted, for brushing
  • 1 cup buttermilk, cold

Southern Buttermilk Biscuits

  1. Preheat oven to 450 degrees.  

  2. In a large bowl, combine the flour, baking powder, baking soda, salt, and sugar.  

  3. Using a pastry cutter or food processor, cut the cold butter into the dry ingredients until crumbs about the size of peas form.  Make a well in the center and add the buttermilk, then stir with a spatula or fork just until the dough starts to come together.

  4. Turn the dough out onto a lightly floured surface and knead 5 or 6 times.  Pat into a rectangle then fold the left third over, then the right side over into an envelope shape.  Pat down, turn the dough a quarter turn, and repeat the folding process once more before patting the dough into a 1-inch thick rectangle.

  5. Cut out biscuits using a circle biscuit cutter, pressing straight down without twisting the cutter, then transfer to a parchment-lined baking sheet.  Bake for 14-16 minutes until the tops are golden.

  6. Remove the rolls from the oven and brush with the melted butter, if desired.

Chocolate Gravy

  1. In a large skillet or sauce pan, whisk together the sugar, cocoa powder, flour, and salt until there are no lumps. 

  2. Pour the milk into the dry ingredients and whisk until combined, then cook over medium heat, stirring frequently, until slightly thickened, about 7 to 10 minutes. 

  3. Remove the chocolate gravy from the heat and stir in the butter and vanilla until the butter is melted and combined with the sauce. Serve immediately over buttermilk biscuits.

Chocolate gravy recipe adapted slightly from My Recipes.

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Creamy Apricot Pork Chops https://houseofnasheats.com/creamy-apricot-pork-chops/ https://houseofnasheats.com/creamy-apricot-pork-chops/#comments Wed, 22 Aug 2018 21:58:50 +0000 https://houseofnasheats.com/?p=8914 Creamy Apricot Pork Chops

Creamy Apricot Pork Chops are a sweet and savory dish where pan-seared pork chops are cooked in a creamy sauce until tender and served over egg noodles for a perfect weeknight meal for the family in less than 30 minutes. Creamy Apricot Pork Chops I fell in love with these creamy apricot pork chops not...

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Creamy Apricot Pork Chops

Creamy Apricot Pork Chops are a sweet and savory dish where pan-seared pork chops are cooked in a creamy sauce until tender and served over egg noodles for a perfect weeknight meal for the family in less than 30 minutes.

Creamy Apricot Pork Chops

I fell in love with these creamy apricot pork chops not long after I fell in love with my husband.  Possibly before, actually.

See, apricot pork chops is another signature recipe from my husband’s Grandma Nash.  Along with her poppy seed dressing and english toffee, these creamy apricot pork chops are one of the tried and true recipes that she was known for and made over and over again.  I can’t say for sure that she made these tender pork chops the first time I met her, but it wasn’t too long into our relationship that I was introduced to this unique and tasty dish that quickly became a favorite that I would make at home.  Now every time I make apricot pork chops for my family, I am reminded of her.

While I’m not normally a fan of canned fruit, I make an exception when it comes to these apricot pork chops.  Some of the syrup that the apricots come in is used to sweeten and flavor the savory sauce that is made with cream of chicken soup, a little sour cream, and some chopped green onions. I know, people get all up in arms over cream of chicken soup as an ingredient, but it’s the way grandma made it and it makes dinner so easy, so I’m sticking with it here.  Although if you want to, you can make condensed cream of chicken soup from scratch and use that instead.

The apricot halves are added right toward the end of cooking, just so the fruit can heat up a bit and become one with the rest of the dish without cooking down into mush (which is what happens when the apricot halves get added too early).

I prefer boneless thin-cut pork chops for this dish, although I will often buy a big package of the thick ones from Costco and then slice them in half.  You could use bone-in pork chops if you want, but it might take a few minutes more for the pork chops to cook through.

This fruit-focused main dish is easily one of my favorite pork chop recipes ever.  I know apples and pork chops are often paired together, but I love, love, love apricots with pork chops and have another glazed apricot pork chops recipe that I make too, which will eventually make it’s way to the blog.

You could serve these creamy apricot pork chops over mashed potatoes or even rice, but we always enjoy them with cooked egg noodles.  The yummy sauce coats the pasta in a velvety savory-sweet deliciousness and you can get a perfect bite with a little bit of apricot, pork chop, and pasta altogether.

How to Make Skillet Pork Chops with Creamy Apricot Sauce

If you have ever wondered how to cook pork chops in a cast iron skillet, it’s as simple as can be.

  1. Melt a little butter in a large cast iron skillet over medium-high heat.  The butter adds flavor and helps the naturally lean pork chops brown beautifully in the pan.
  2. Lay the pork chops down in the melted butter and cook for 2-3 minutes on each side, just until they begin to brown.  There is no need to cook the pork chops all the way through at this point, which is easy to do if using thin pork chops, so once they have got some color on both sides, you are ready to make the sauce that they will finish cooking in.
  3. Drain any excess fat from the pan, then make the easy apricot sauce by adding the cream of chicken soup, sour cream, reserved syrup from the canned apricots, and some chopped green onions and stirring to combine.  You don’t have to remove the pork chops form the pan to do this, but it might make things easier.
  4. Reduce the heat to medium-low and cover, letting the pork chops simmer in the sauce until cooked through.  The time will depend on how thick the pork chops are and how cooked through they were before making the sauce, but I find it’s usually about 15 minutes for me.  Be sure to add the apricot halves during the last 5 minutes of cooking so they can heat up with the rest of the dish.
  5. Sprinkle with some extra chopped green onions for looks and serve over cooked egg noodles.

More Easy Weeknight Dinner Ideas for the Family

Creamy Apricot Pork Chops

Creamy Apricot Pork Chops are a sweet and savory dish where pan-seared pork chops are cooked in a creamy sauce until tender and served over egg noodles for a perfect weeknight meal for the family in less than 30 minutes.

  • 1 1/2 pounds thin cut pork chops (about 6 pork chops)
  • 2 tablespoons butter
  • 1 can cream of chicken soup
  • 1/3 cup sour cream
  • 1/4 cup chopped green onions, plus more for garnish
  • 2 (15-ounce) cans apricot halves in heavy syrup
  • 6 cups dried wide egg noodles, cooked according to package directions
  1. Drain both cans of apricots, reserving 1/2 cup of the syrup for the sauce.  Set both the apricots and the syrup aside.

  2. Heat the butter in a large skillet over medium high heat.  Sear the pork chops in the melted butter, cooking about 2 minutes per side until nicely browned.  Transfer the pork chops to a plate and pour off any fat remaining in the pan. 

  3. Reduce the heat to medium, then stir the cream of chicken soup, sour cream, reserved apricot syrup, and green onions together in the pan.  Return the pork chops to the pan, nestling them into the sauce and bring everything to a simmer.  Reduce heat to medium-low and cover, stirring occasionally and simmering just until the pork chops are tender, about 15-20 minutes, depending on the thickness of the pork chops.  Add the apricots during the last 5 minutes and stir into the sauce.

  4. Serve the pork chops over cooked egg noodles with the apricots and sauce spooned over the top.

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Strawberry Pineapple Coconut Swirl Popsicles https://houseofnasheats.com/strawberry-pineapple-coconut-swirl-popsicles/ https://houseofnasheats.com/strawberry-pineapple-coconut-swirl-popsicles/#respond Thu, 16 Aug 2018 14:57:07 +0000 https://houseofnasheats.com/?p=8429 Keep summer going strong by making these Strawberry Pineapple Coconut Swirl Popsicles!  They are a fun, fruity frozen treat that are as tasty to eat as they are pretty to look at!

Keep summer going strong by making these Strawberry Pineapple Coconut Swirl Popsicles!  They are a fun, fruity frozen treat that are as tasty to eat as they are pretty to look at!   Strawberry Pineapple Coconut Swirl Popsicles Confession time – I fully planned to share a whole bunch of popsicle recipes with you this past...

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Keep summer going strong by making these Strawberry Pineapple Coconut Swirl Popsicles!  They are a fun, fruity frozen treat that are as tasty to eat as they are pretty to look at!

Keep summer going strong by making these Strawberry Pineapple Coconut Swirl Popsicles!  They are a fun, fruity frozen treat that are as tasty to eat as they are pretty to look at!  

Strawberry Pineapple Coconut Swirl Popsicles

Confession time – I fully planned to share a whole bunch of popsicle recipes with you this past summer and totally didn’t.  A bunch of the variations I was working on just never came together the way I had hoped and I didn’t want to share something on the blog that I only felt somewhat happy with.  So I tabled the idea and moved on.

Except I completely forgot about the one popsicle recipe that I actually DID love (and made multiple times because it was so tasty and pretty and fun!) – these strawberry pineapple coconut swirl popsicles.

When I came up with these, I was thinking about the “big sticks” of my youth – those long cylindrical yellowish, orangish, reddish swirl popsicles that I could buy on Fridays at my southern California elementary school for a quarter and eat on the playground.

My version isn’t really the same, but they sure are delicious anyway and made with real fruit!

How to Make Homemade Popsicles

Making homemade popsicles is actually really fun and easy.  You will first need a popsicle mold, some wooden popsicle sticks, and a high powered blender.  Then gather up your favorite fruits and blend them with a little juice and simple syrup before freezing in the molds.  It’s such an easy process, and kids love getting involved and helper too by dumping fruit and liquid into the blender or pouring the liquid into the popsicle molds and sticking in wooden popsicle sticks.

As you can tell from the picture, rather than mixing all of the ingredients together and getting a homogenous colored popsicles, you can get a neat swirled effect by blending two different batches of fruit bases and then swirled them together in the popsicles molds.  I think the effect is so pretty, and it has the added benefit of letting the all of the flavors stand out a little bit more rather then melding together.

I’ve also seen beautifully layered popsicles with stripes of different colors, but those are a little more labor intensive, involving freezing one layer at a time before adding the next, refreezing, and so on.

I use an easy simple syrup in my popsicles to sweeten the sometimes tart fruit.  Simple syrup is made by combining sugar and water in a small saucepan and cooking until the sugar was completely dissolved into the water and it has thickened slightly to syrup consistency.  The recipe for simple syrup I’m including below makes more than you need for one batch of popsicles, but leftovers can be used to make more popsicles or to use in homemade lemonade or other beverages.

How to make Strawberry Pineapple Coconut Swirl Popsicles

To make the strawberry layer of these swirled popsicles, combine 3 cups of fresh strawberries with 1/2 cup of apple juice in a blender and blend away until pureed.  Taste and add simple syrup as needed to sweeten, which can vary depending on how sweet your strawberries are to begin with.

Make the pineapple layer by blending 2 cups of frozen pineapple chunks with 1/2 cup of coconut milk and 3/4 cup of apple or pineapple juice.  Taste, then sweeten with simple syrup as well, if needed.  I find that the pineapple layer tends to be naturally sweeter and less tart than the strawberry layer so I use less simple syrup.  I also prefer using frozen pineapple, rather than fresh, because it’s so easy to use, I always have it on hand in the freezer for making smoothies, and it makes more of a slushie consistency that makes it easy to create a swirl effect in the popsicles when pouring into the mold since it displaces some of the thinner, more liquid-y strawberry layer.

To create the swirls, pour or spoon small amounts of the strawberry mixture into the bottom of your popsicle molds.  Next, add a little of the pineapple coconut mixture, which I definitely find easier to spoon in rather than pour.  Continue to alternate adding each flavor until the molds are filled.  Because of the different densities, the popsicles will swirl naturally on their own to create that gorgeous yellow and red look.

Cover the popsicle mold with aluminum foil or a lid and stick wooden popsicle sticks into each popsicle, then freeze for 3 hours until completely frozen.  To unmold, run the popsicle mold under hot water for a few seconds to loosen the individual popsicles so they can slide out.

More popsicle recipes to try

Strawberry Pineapple Coconut Swirl Popsicles

Keep summer going strong by making these Strawberry Pineapple Coconut Swirl Popsicles!  They are a fun, fruity frozen treat that are as tasty to eat as they are pretty to look at!  

Strawberry Swirl

  • 3 cups fresh strawberries
  • 1/4 cup apple juice
  • 3-4 tablespoons simple syrup

Pineapple Coconut Swirl

  • 2 cup frozen pineapple chunks
  • 3/4 cup pineapple or apple juice
  • 1/2 cup canned full-fat coconut milk
  • 1-2 tablespoons simple syrup

Simple Syrup

  • 1 cup sugar
  • 1 cup water

Simple Syrup

  1. Make the simple syrup by combining the sugar and water in a small saucepan over medium high and bringing to a boil so the sugar dissolves, then remove from heat and allow to cool completely.  Chill in the fridge until ready to use.  This makes more simple syrup than you need for these popsicles, but you can use it in lemonade or other popsicle recipes.

Fruit Layers

  1. In a blender, combine the strawberries and apple juice and blend until smooth.  Taste and add simple syrup as needed to get to the desired level of sweetness, which can vary depending on how sweet the berries were to begin with.  I ended up using 4 tablespoons of simple syrup because my berries were pretty tart.  Transfer the strawberry swirl mixture to another container and rinse out the blender.

  2. Add the pineapple chunks, pineapple juice, and coconut milk to the rinsed blender and blend until smooth.  Taste and add simple syrup as needed to get to the desired level of sweetness.  1-2 tablespoons is usually a pretty good amount since pineapple has a lot of natural sugars in it and is already fairly sweet on its own.

  3. Fill the popsicle molds by alternating adding the strawberry and pineapple coconut mixtures a little at a time.  They will naturally swirl on their own without needing to use a knife or skewer to create the swirl effect.  

  4. Cover the popsicle mold with foil and insert wooden sticks into each popsicle.  Freeze for at least 3 hours until the popsicles are solid before running under hot water to loosen and remove the popsicles from the mold.

You can use fresh or frozen fruit to make these popsicles, but they won’t swirl quite the same way with any combination other than fresh strawberries and frozen pineapple.  If using fresh pineapple, use only 1/4 cup of pineapple or apple juice in that layer instead of the full amount.  If using frozen strawberries, increase the amount of juice to 3/4 cup.

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