Friday Faves

by heidi on August 1, 2014

Chewy Friday Faves

What’s inside matters. People, places, things, food. No matter what it looks like on the outside, the inside is where it’s at.

I think we all have a tendency to put on that hard, outer shell. The force field of a bubble that shields us from the crap the world delivers to our doorsteps. The key is to remember that shielding and retreating is perfectly acceptable and enduring life’s trials and tribulations makes us stronger. Until shielding and retreating becomes a habit. Or a crutch. Or a place we go to ignore what’s really going on.

Luckily for many of us, it also doesn’t take much to pull us out of our proverbial rabbit holes. Warms rays of sunshine on a sun-starved face, a warm smile from a stranger or the gentle caress of someone you love that without words says, “Everything is going to be all right.”

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Grilled Romaine Salad with Prosciutto Wrapped Shrimp #recipe on foodiecrush.com

I like to think I have an adventuresome palate. Not that you’ll find me eating deep-fried crickets anytime soon—or should I say again—like that time I did in Thailand. But that is another story for another day.

Boring salads are my nemesis. I’m more into loading it on with a fresh and vibrant variety of flavors when it comes to dressing up the greens. Just one reason why I’m happy to share this salad recipe as part of my partnership with DeLallo Foods and their new line of SaladSavors®.

I’ve been on a grilling charge this month and could see no reason to stop at lettuce. Crunchy romaine hearts are sturdy enough to embrace a charcoal sear so that’s whey they were my top choice as the base of this hearty salad.

Next up, protein. If I’m making a salad for a main meal I need to add a dose of protein to get me through to my next mealtime. Shrimp is one of my favorite salad pairings, and since I was already heating up the grill, a wrap of salty proscuitto around my soon to be crusty crustaceans thanks to the char of the embers was exactly what was in order.

Then it was time for my favorite part, the colorful accoutrements. That’s fancy speak for tasty toppings.

Grilled Romaine Salad with Prosciutto Wrapped Shrimp #recipe on foodiecrush.com

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Did someone cast a spell on Foodie ala Crush and POOF! turn it into a remodeling blog? No, they didn’t? Then what’s up with this talk of mixing chicken with bricks and what in the heck are we building here?

Chicken Grilled Under a Brick with Harissa Marinade on foodiecrush.com

This week we’re finishing up July’s Grilling Month of recipes by constructing a dish that could very well become your new absolute favorite, go-to, weeknight dinner meal. Dinner under a brick? And excuse me, did I hear easy? Don’t be a doubter, it’s simply that good and yes, that easy. And a lot easier to say than Spatchcocked grilled chicken, which is essentially the same thing. 

My man and I have grilled chicken under bricks before, but never with this amount of flavor. Because of the commanding flavors of harissa, this chicken doesn’t require a salty brine, a long soak in a tricky marinade or any other enhancements to create one of the best chicken recipes we’ve made in a long, long time. In fact all the flavor is in the quick harissa swipe and grilled flavor. 

So, what is this wonder flavoring?

Chicken Grilled Under a Brick with Harissa Marinade on foodiecrush.com

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So. Just because. It’s the end of July, so why not give you fabulous food blog followers a reward for sweating it out in the kitchen and manning the grill all. summer. long?

Let’s have a giveaway!Because It's Summer KitchenAid 5-Quart Stand Mixer Giveaway on foodiecrush.com

Baking season is right around the corner—EGAD!—so it’s time to shore up the kitchen accessories and beef up your support team to do the heavy lifting in the kitchen.

Let’s start by adding a brand, spankin’ new 5-Quart KitchenAid Mixer to the crew.

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The Berry Best Four Berry Pie Recipe

by heidi on July 24, 2014

Four Berry Pie Recipe on foodiecrush.com

If you live in the great state of Utah, you know that today,  the 24th of July, carries nearly the same celebratory weight as the King of patriot days, July 4th.  It’s the day Utahns celebrate statehood with parades, fireworks and a nod to the pioneers who walked thousands of miles until they stopped in our little valley and declared, “This is the place!”

Happy Pioneer Day! Or as us heathens who prefer to center all holidays around food prefer to call it, Happy Pie & Beer Day!

I’ll take a slice and a swill of both, please.
Four Berry Pie Recipe on foodiecrush.com