Frolic Through Life

Greek Quinoa Salad: Our Favorite BBQ Side dish

Sylvia — Fri, 17 Jul 2020 15:54:54 +0000

One of my favorite parts of the summer is grilling! When we entertain during the summer, it almost always includes the grill. While my husband is the grill master in our home (and a darn good one at that!), I am the maker of the side dishes. This Greek Quinoa salad is something that I have been making for years. I was actually surprised that I had never shared it on the blog before, because it is a total crowd pleaser and pretty healthy as far as traditional BBQ side dishes go. I’ve had people who claim they don’t like Feta cheese or olives gobble this salad down and ask for seconds. It’s that good!

This salad is super easy to make and is packed with fresh veggies, olives, Feta cheese and protein rich quinoa. It’s a great addition to any cookout if you’re looking to include something on the healthier side. I know that I always appreciate something on the lighter side during a cookout because so many BBQ side dishes are on the heavier side.

Greek Quinoa Salad

2 cups quinoa (cooked and cooled)
1 pint container cherry tomatoes
1 English cucumber
1/2 red onion
4 oz Kalamata olives
1 pepper
4 oz Feta cheese
2 tbsp olive oil
2 tbsp Kalamata olive brine
salt and pepper (to taste)

Cut all vegetables into bite size pieces
In a large bowl, combine all the ingredients and toss
For best results, refrigerate salad for two hours before serving.

It’s also a great stand alone dish. I make a big batch and eat it for lunch all week long. It comes together in a snap, but to really let the flavor come together, I recommend making it the night before you plan on serving it. It makes all the ingredients really come together and makes the flavor pop.

Now that you’ve tried my recipe, check out the BBQ recipes that these lovely ladies are sharing on their blog!

And as always, if you make this recipe share it on Instagram and don’t forget to tag me! Happy eating!

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Pupsicles – Frozen Treats for Dogs

Sylvia — Tue, 30 Jun 2020 00:24:18 +0000

This post is sponsored by WellPet but the content and opinions expressed here are my own.

During the summer months, everyone loves a cold treat, even our four legged friends! While there are tons of places that you can get your doggy friend a pup cup, often these ice creams are full of stuff that’s not so great for their little tummies. Luckily, it is super easy to make dog safe frozen treats, or what we call pupsicles at our house, with things you probably already have in your pantry! I like to top Zoey’s pupsicles with her favorite dog biscuit, Old Mother Hubbard’s, to make them an extra special treat.

To say that our dog Zoey is spoiled is an understatement, but in my defense, how can you not spoil a little face like this one! These pupsicles are Zoey’s absolute favorite summer treat, and while she isn’t picky, I am. I try to be mindful of what we feed her, including her treats – that’s why I love Old Mother Hubbard’s biscuits. They are a treat that I can feel good about giving to her because they are made with all-natural ingredients, slow baked to preserve the natural flavors that dogs love, and they’ve been around since 1926, so you know they have to be good! Head to Walmart to pick up Old Mother Hubbard’s biscuits for your four legged friend! While Zoey loves these biscuits plain, they are even better when added into pupsicles!

Zoey’s pupsicles are super easy to make and are full of good for dog ingredients, so you can feel good spoiling your pup. They are made with Greek yogurt, bananas, peanut butter, honey and Zoey’s favorite dog biscuits, Old Mother Hubbard’s P-Nuttier N’ Nanners. They come together in a snap, and when they are fully frozen, I store them in a freezer bag to maximize freezer space.

Pupsicles – Popsicles for Dogs

1 large ripe banana (mashed)
1 tbsp peanut butter
1 tbsp honey
2 cups plain Greek yogurt
12 Old Mother Hubbard’s P-Nuttier N’ Nanners biscuits

In a large bowl, combine banana, peanut butter, honey and green yogurt. Mix until smooth.
Spoon mixture into your silicone molds and top each pupsicle with an Old Mother Hubbard’s biscuit.
Freeze for at least two hours, or until frozen solid.

Once your pupsicles are frozen, get ready to spoil your pup! Full disclosure, these do melt quickly and can get messy if you hold them in your hands. I recommend putting them into your dog’s bowl, instead of holding them like Alex did, but it is so fun to get all the messy puppy kisses while you hold the treats too!

If you make these pupsicles for your dog, share them on Instagram and don’t forget to tag me!

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Zoey’s First Birthday + Pupcakes!

Sylvia — Wed, 19 Feb 2020 04:19:54 +0000

Call me a crazy dog lady if you must, but we threw Zoey a little first birthday party complete with decorations, party hats and pupcakes! If I’m going to be honest, she hated the hat, but she loved the pupcakes, so overall I would call it a success. I can’t believe that we have been dog owners for almost a year, and I can’t believe how quickly a little animal can turn into a real family member.

We knew we wanted to make Zoey a special birthday treat. I looked up some recipes online that seemed complicated and kind of gross (like potato frosting) so I ended up coming up with one on my own. This recipe come together super quick and is guaranteed to make your puppy happy! It is made with ingredients that are safe and yummy for your puppy, but as with all treats, observe them when you give it to them for the first time. This recipe is also safe for humans to eat, but honestly it doesn’t taste all that great to me.

Pupcakes

Dog Cupcakes

1 egg
1/4 cup peanut butter
1/8 cup coconut oil
1/3 cup water
1/6 cup unsweetened apple sauce
1 cup shredded carrots
1 cup whole wheat flour
1 tsp baking soda

Frosting

1/2 cup peanut butter
1/2 cup cream cheese (softened)

Preheat oven to 350 degrees F.
In a large bowl, mix together wet ingredients.
Mix in flour and baking soda.
Stir in shredded carrots.
Bake for 20 minutes, or until a toothpick comes out clean.
Cool completely before frosting.

Frosting

Combine peanut butter and cream cheese in a large bowl.
Cream together until fluffy.
Frost pupcakes and top with a dog biscuit.

This recipe makes six regular sized cupcakes, so I recommend cutting them into smaller portions depending on the size of your dog before serving. You could also make the recipe into mini cupcakes or a full cake, just be sure to adjust your baking time accordingly.

If you make these pupcakes for your furry friends, be sure to share on Instagram and tag me! I love to see happy puppies!

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Valentine’s Day Bark

Sylvia — Mon, 03 Feb 2020 22:48:18 +0000

One of my favorite treats during Christmas is Peppermint Bark. Not only is it yummy and easy to make, it can be transformed into a fun treat for so many other holidays. A few years ago, I put together a Halloween bark with candy corn and candy eyes and it was a big hit. I figured since those two are so good why not make a Valentine’s Day bark?

I put together this Valentine’s Day bark for Alex’s class Valentines party and it was a big hit. Like I turned around from the snack table for 5 minutes and it was all gone! It only takes a few ingredients, comes together super quick and makes it look like you spent a bunch of time making this yummy treat.

Valentine's Day Bark

A simple Valentine's Day treat made with chocolate and festive candy.

1 12 oz bag semi sweet chocolate chips
1 12 oz bag white chocolate chips
1/4 cup pink candy melts (optional)
1/2 cup conversation hearts
1/2 cup M&Ms (or any other candy you like)

Line a baking sheet with parchment paper.
In a double boiler, melt your semi-sweet chocolate chips.
Once completely melted, transfer to parchment lined baking sheet and spread into a thin layer.
Place baking sheet into fridge to let chocolate set quickly.
While the semi sweet chocolate is setting, melt your white chocolate chips in the double boiler.
Pour melted white chocolate onto the baking sheet and spread to cover the semi-sweet chocolate layer.
While the white chocolate is still liquid, press conversation hearts, M&Ms and other candies into the white chocolate.
Melt your candy melts in your double boiler and sprinkle it over the bark to create swirls.
Place in fridge to set completely for 30 minutes.
Once completely set, break into small pieces and enjoy!

The best part about this Valentine’s Day Bark is that you can totally customize it with whatever your favorite candies are. While we were picking out conversation hearts to put into the bark, I was surprised to see that these were not the conversation hearts of my childhood. I remember them saying things like Be Mine, but these conversation hearts are asking people to slip into your DMs. You know you’re old when the candy makes you feel old!

I hope you enjoy this recipe and if you make your own Valentine’s Day Bark, be sure to share it and tag me on Instagram!

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Sharing Holiday Traditions with McCormick®

Sylvia — Sat, 16 Nov 2019 01:55:19 +0000

This post is sponsored by McCormick® but the content and opinions expressed here are my own.

Since I was a little girl, I’ve looked forward to Christmas all year long. Now that we have our own home, we love hosting during the holidays. There is something so special about a house decorated to the nines, filled with family and friends and, of course, food! Food and flavors have the power to transport us back in time and to remind us of our happiest moments.

I’ve teamed up with McCormick® to bring you two of my favorite holiday recipes. I have been using McCormick® spices since I was a child. I remember standing on a stool in my mother’s kitchen helping her pull spices out of the cabinet so that we could start our holiday cooking. I am happy that I am now making these same types of memories with my own son. Hopefully one day, he will make some of these recipes with his own kids!

The first is a spin on a classic cookie recipe that I have been making since I was a little girl. The original recipe came from my neighbor at my childhood home. She would make these cookies every holiday season and gift them to all the neighbors on our block. While her cookies were delicious, I am known for having to put my own spin on things. Since I love all things pumpkin spice, the addition of McCormick®’s ground cinnamon and pumpkin pie spice make these cookies that much better! Pro tip: we leave these cookies for Santa every year and the presents he brings us are pretty epic.

Pumpkin Spice Madeleine Cookies

4 eggs (room temperature)
1 1/2 teaspoons McCormick® Pure Vanilla Extract
2 cups sugar
2 cups flour (sifted)
3 sticks unsalted butter
1 teaspoon McCormick® Ground Cinnamon
1/2 teaspoon McCormick® Pumpkin Pie Spice
powdered sugar
Madeleine pan

Preheat oven to 350 degrees F.
Sift together flour, cinnamon and pumpkin spice, set aside.
In a 3 quart saucepan, over low heat, whisk eggs and sugar until creamy and lukewarm (not hot).
Remove from heat and whisk until cool.
Add vanilla.
After mixture cools, add in half of the flour and butter, whisk until smooth, and then add remaining halves. Continue to whisk until smooth and creamy.
Using a pastry brush, lightly butter and flour the Madeleine pan.
Fill pan 2/3 full and bake for 12-15 minutes or until edges brown.
Sprinkle with a mixture of confectioner’s sugar and cinnamon. Makes about 35 cookies.

My second recipe is for an eggplant dip that has quickly become a family favorite. We first tried this dip when we stopped at a farm stand in our new town soon after we moved to Connecticut. The dip was delicious and we were all obsessed with it and I started my journey to recreate it at home.

The fresh, simple ingredients in this dip come together so well and the flavor is enhanced by the McCormick® spices. Since holiday treats are usually on the more decadent side, this dip is a great, light option to serve guests and perfect before a big meal.

Roasted Eggplant Dip

2 medium eggplants
1 large onion
2 medium tomatoes
3 tablespoons olive oil
1 teaspoon sugar
McCormick® Garlic Salt, to taste
McCormick® Black Pepper, to taste

Sprinkle eggplant with salt on both sides and place in a colander in the sink to drain excess water. After 10 minutes, lightly rinse with water and then press dry between two towels.
Preheat over to broil.
Arrange eggplant rounds on a baking sheet drizzle with olive oil, a pinch of McCormick® Garlic Salt and fresh cracked Black Pepper. Roast for 5-minutes on each side. Remove from pan and let cool to the touch.
While eggplant is roasting, heat a large skillet over low-medium heat and add 2 tablespoons of olive oil. Add in onion sliced into half moons and stir often until caramelized. Once the onion is translucent, add in teaspoon of sugar and continue stirring.
Place the tomatoes into a large bowl and cover with boiling water. Drain water and carefully peel tomato skin and cube. Add cubed tomatoes into the onion and continue sautéing until the tomatoes melt into the onion.
Peel away the skin off the eggplant and add flesh to the pan. Stir to combine eggplant, onion and tomatoes.
Add additional Garlic Salt and Black Pepper if necessary.
Serve with a crusty baguette.

When I need to stock up on all of the McCormick® Herbs and Spices that I need for all my holiday cooking, I always head to Stop and Shop. I can always count on fully stocked shelves and every spice under the sun, and then some!

I hope that you these recipes I shared become a part of your holiday celebrations too! If you make any of these recipes, share them on social media and make sure to tag me and McCormick®!

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Spooky Halloween Bark

Sylvia — Wed, 16 Oct 2019 12:40:39 +0000

Halloween is just around the corner and that means that classroom Halloween parties are going to be happening shortly. This year, I thought that instead of just sending in some prepackaged Halloween themed snacks, I would put in a little more effort and make something fun for the kiddos. And so, Spooky Halloween Bark was born.

Even though the bark looks like you spent a lot of time in the kitchen, it comes together in a flash. If you don’t have a double boiler, you can melt all the chocolate in the microwave. Just make sure to stir every 20-30 seconds, so you don’t burn the chocolate.

5.0 from 4 reviews

Spooky Halloween Bark

Prep time

20 mins

Cook time

20 mins

Total time

40 mins

Ingredients

1 12-oz bag semi-sweet chocolate chips
1 12-oz bag white chocolate chips
1 bag candy corn
1 package candy eyes
Sprinkles
Any other candy you would like to include

Instructions

Prepare a cookie sheet covered with wax paper.
Over a double boiler, or in the microwave melt the semi sweet chocolate chips, stirring constantly until smooth.
Pour the melted chocolate onto the prepared cookie sheet and spread into an even layer. Let cool until solid. You can also place in into the refrigerator for about 10 minutes to speed up the process.
Over a double boiler, or in the microwave melt the white chocolate chips, stirring constantly until smooth.
Pour the melted while chocolate over the semi sweet chocolate layer and spread into an even layer. Save about two tablespoons of the melted white chocolate for drizzling.
Using a spatula, blend the white chocolate with the semi sweet layer in some areas to get a grayish brown color.
Drizzle the reserved white chocolate over the bark and top with candy toppings.
Let set before breaking bark into chunks.

I think the candy eyes really give the Halloween bark a sweet and spooky look. It is sure to be a crowdpleaser at every Halloween party!

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Creamy Sausage and Tortellini Soup

Sylvia — Thu, 21 Mar 2019 19:01:23 +0000

As a kid, I hated soup. Polish households are famous for eating copious amounts of soup and making one huuuuge pot and eating the same soup all.week.long. I vowed that I would never put my children through soup torture, but then I started cooking myself and realized that not all soups are created equal. They don’t all have to be watery with chunks of potatoes and they don’t have to be made for a week’s portion at a time. Although, I think I wouldn’t hear too many complaints if we did make a pot big enough to last a week.

This Creamy Sausage and Tortellini Soup has quickly become a family favorite and one of the meals we have a few times a month. Alex is a good eater, but will complain about the vegetables that come with dinner. This soup is packed with veggies (even the onion that he “hates” but there is no moaning and groaning at the dinner table with this one. Definitely a crowd pleaser!

It comes together very quickly, so it’s great for a busy weeknight meal when you don’t have time to be slaving over the stove all day long. Bonus: The flavor of the sausage gives the broth a great flavor that makes people think that you did slave over the stove all day!

Creamy Sausage and Tortellini Soup

Ingredients

1 pounds ground Italian sausage (spicy or sweet - your choice!)
1 small white onion, diced
2 large carrots, peeled and diced
5 garlic cloves, minced
¼ cup flour (I use whole wheat)
6 cups chicken stock
1 (10-ounce) package refrigerated cheese tortellini
2 cups of spinach or kale (delicious with both or either)
2 cups whole milk
salt and pepper

Instructions

Cook sausage in a large stockpot until browned, crumbling it as it cooks.
Transfer the cooked sausage to a separate dish. Reserve two tablespoons of sausage grease in the pan.
Stir in onions and carrots, and saute until the onions are soft and translucent, stirring occasionally.
Add in the garlic and saute for an additional 1-2 minutes, stirring occasionally.
Stir in the flour until it evenly coats the veggies, and cook for an additional 1 minute, stirring occasionally.
Gradually add in the chicken stock one cup at a time, stirring to combine. Continue cooking until the mixture reaches a simmer. Then reduce heat to medium-low and simmer for 5-10 minutes until soup thickens.
Add in the cooked sausage, tortellini, spinach, and milk, and continue simmering for about 5 minutes, or until the tortellini is al dente.
Taste, and season with salt and pepper to taste.
Serve immediately or refrigerate for up to 3 days.

The recipe is also really easy to double and freeze half. Just don’t add the tortellini until you thaw and warm it up again.

I hope this soup is as much of a hit with your family as it is with mine! Bon appetit!

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Copycat Starbucks Cranberry Bliss Bars

Sylvia — Sun, 02 Dec 2018 04:45:29 +0000

Call me basic, but it’s not the holidays until Starbucks comes out with all their Christmas goodies. While I love a good caramel brulee latte, what I crave all year long are Cranberry Bliss Bars. If you have been reading my blog for a long, long time, you might remember when I shared my recipe for these babies like legit SEVEN(!) years ago. Over the years, we have tweaked the recipe a bit, but the recipe is so good (and my photography has improved so much) that they are worth sharing again. These have become a holiday tradition at our house and we make them at least once a year.

Copycat Starbucks Cranberry Bliss Bars

Prep time

15 mins

Cook time

20 mins

Total time

35 mins

Recipe type: Dessert

Ingredients

Bar:
1 stick unsalted butter
1½ cups packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
½ teaspoon orange extract
2 cups flour
1½ teaspoons baking powder
¼ teaspoon salt
½ teaspoon ground cinnamon
½ cup dried cranberries
1 cup ounces white chocolate chips
Frosting:
8 ounces cream cheese, softened
1 cup powdered sugar
6 ounces white baking chocolate, melted
½ cup dried cranberries, chopped

Instructions

Preheat the oven to 350 degrees F. In a medium bowl, melt butter; stir in brown sugar. Let cool to room temperature. Beat in the eggs and vanilla. In a separate bowl, combine the flour, baking powder, salt and cinnamon; gradually add the dry mixture to the butter mixture. Stir in the cranberries and chopped chocolate.
Spread the blondie batter into a lightly greased 13×8 pan. Bake for 18-20 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.
To Prepare the frosting use an electric mixer to beat the cream cheese and powdered sugar until smoth. Gradually add half of the melted white chocolate. Frost brownies, sprinkle with cranberries and drizzle with remaining melted white chocolate. Cut into triangle-shaped bars. Keep refrigerated until ready to serve.

The best part about these is that when you make them at home, they come out to be so much cheaper than buying them at $4 a pop at Starbucks. When you have a forever hungry 8 year old boy, treats like these can put a real dent if your pocket because sharing one is not an option! We have already finished our first batch of these bars and there are still 3 weeks until Christmas, so we will probably whipping up another batch in the coming days.

Hope you enjoy these!

What are your favorite holiday treats?

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Tropical Smoothie Bowls

Sylvia — Mon, 11 Jun 2018 03:27:19 +0000

I received the Vitamix E310 Explorian Series blender for free from Moms Meet. All opinions, as always, are my own.

Summertime at our house means smoothie bowls for breakfast. There is something a little bit magical about the peace and calmness of the mornings at our new house when you can sit out on the porch enjoying your breakfast, listening to the birds sing. I absolutely love it! I also love, love, love my new Vitamix E310 Explorian Series blender and the amazing smoothie bowls that I have been making with it. Seriously life changing!

We are no strangers to smoothies at our house, so when I tell you that the Vitamix is life changing, do not take my words lightly! I have had my fair share of blenders in the past that were good, but after using my Vitamix for a few weeks I see that my definition of good needed updating. The Vitamix E310 Explorian Series has 10 variable speeds, a pulse feature that allows you to layer coarse chops over smooth purées for heartier recipes and a powerful 2 HP motor can handle even the toughest ingredients to create high-quality blends.

I have been using my Vitamix to whip up my latest smoothie obsession quite a bit. Unlike previous blenders that I’ve owned, the best part about making smoothies with the Vitamix is that you don’t have to overload your fruits and veggies with liquid to get the blended. The tamper allows you to make the perfect, thick smoothie bowl that you can eat with a spoon!

4.5 from 6 reviews

Tropical Smoothie Bowls

Prep time

5 mins

Total time

5 mins

Ingredients

2 handfuls baby spinach
1 cup frozen pineapple chunks
1 cup frozen mango chunks
½ cup frozen coconut chunks
½ cup strawberries
½ ripe banana
⅓ cup unsweetened almond milk

Instructions

Combine all ingredient in blender and mix until smooth and creamy.
Pour into a bowl and garnish with your favorite fruit, nuts and granola.

The Vitamix E310 Explorian Series Blender is available to purchase online at Amazon, Williams-Sonoma, and Bed Bath & Beyond. It is available in-store and online at Macy’s, Best Buy, Sur La Table, and Crate & Barrel.

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Chocolate Chip Hazelnut Swirl Muffins

Sylvia — Mon, 21 May 2018 01:11:51 +0000

I received Once Again Nut Butter Amoré Hazelnut Spread for free from Moms Meet. All the yummy opinions are my own.

Muffins are always a breakfast hit at our house, but getting them from the bakery isn’t exactly budget friendly especially, when you’ve got a hungry 8 year old that can polish off two in a sitting with no problem. I decided to give making our own muffins a shot and guess what, it was super simple! These muffins are the perfect balance – crisp top, buttery on the inside and not too crumbly. The best part about the recipe is that the base is the same for basically every type of muffin, you just switch out the “flavor” ingredients depending on what you’re in the mood for.

This time I decided to make chocolate chip muffins with a twist. I swirled in Once Again Nut Butter Amoré Hazelnut Spread on the top of every muffin just before they went into the oven, and the result was delicious!

Chocolate Chip Hazelnut Swirl Muffins

Prep time

10 mins

Cook time

20 mins

Total time

30 mins

Serves: 12 muffins

Ingredients

2½ cups all-purpose flour
1 tbsp baking powder
1 tsp baking soda
pinch of salt
1 cup chocolate chips
1 stick unsalted butter, melted
1 cup sugar
2 eggs
1 tbsp vanilla extract
1 cup milk
12 -1/2 teaspoon dollops Once Again Nut Butter Amoré Hazelnut Spread

Instructions

Preheat oven to 425 F.
In a large bowl combine the dry ingredients - flour, baking soda, baking powder, salt and chocolate chips. Set aside.
In another bowl, mix together melted butter, sugar, eggs, vanilla and milk.
Slowly pour the wet ingredients into the dry ingredients and stir together until well combined.
Pour the batter into a muffin tin lined with paper cups.
Add a dollop of Once Again Nut Butter Amoré Hazelnut Spread on top of each muffin and use a toothpick to swirl into the batter.
Bake at 425 F for 5 minutes.
Lower the temperature to 375 and bake for an additional 15 minutes or until a toothpick inserted into the center comes out clean.
Store muffins in an airtight container for up to a week. (I guarantee they will be long gone before that)

The chocolatey flavor of Once Again Nut Butter Amoré Hazelnut Spread is the perfect little kick of sweetness to add to your favorite breakfast or snacks. It tastes great on toast, waffles, rice cakes or stirred into oatmeal.If you’ve never tried this spread you need to get your booty to your closest retailer and try some. Let me tell you why! Aside from it being just plain delicious, Once Again Nut Butter:

has the cleanest label for this type of product in the industry.
isCertified Organic, Non-GMO Project Verified, Gluten Free Certified, and Fair Trade Certified.
is high in protein and fiber and has fewer calories and less saturated fat than the leading hazelnut spread.
is made with no artificial flavors, colors or hydrogenated oils.
and most importantly, you can feel good about feeding it to your kiddos!

If you need a little sweet with your breakfast, you need to try this recipe. Since these muffins will keep for about 5 days, you can have a whole week of sweet starts!

Cheers to good mornings!

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