Peach

Peach

Peach Caprese Salad

Recipe obtained from:
(Magnolia Table, a collection of recipes for gathering by Joanna Gaines)

Ingredients:

1/2 cup white balsamic vinegar
1/4 cup extra-virgin olive oil
2 white peaches, chilled
2 yellow peaches, chilled
Two 4-ounce fresh mozzarella balls, preferably water-packed
10 fresh basil leaves, torn
1 teaspoon flaky salt
1 teaspoon freshly ground black pepper

Directions:

In an 8-ounce screw-top jar, combine the vinegar and oil. Screw on the lid and shake well. Refrigerate until well chilled. The dressing can be made ahead and stored in the jar in the refrigerator for up to 1 week.

Remove the pits from the peaches and cut them into 1/2-inch-thick slices or wedges. Drain the mozzarella if necessary and pat it dry. Use a sharp knife to cut it into 1/4-inch-thick slices.

On a serving platter, decoratively arrange slices of the white peaches, yellow peaches, and mozzarella. Scatter the basil leaves on top, drizzle over the dressing, and sprinkle the flaky salt and pepper on top. Serve at once.

Makes 4 servings

Peach

Peach

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The ripe and sweet peaches from our local farmers market make Peach Caprese Salad perfect to enjoy all Summer long! These peaches are fragrant, juicy, and full of color.  The fresh mozzarella cheese has a soft, moist texture with a milky flavor.  To add seasoning, we sprinkle fresh basil leaves, EVOO, balsamic vinegar, and a dash of salt and pepper.  You’ll definitely want to try this simple and delicious salad for your next Summer party!

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Sandwich

Sandwich

Turkey, Brie, & Apple Sandwich with Hot Mustard Sauce

Recipe obtained from: What Can I Bring? by Elizabeth Heiskell
(Southern Living: Southern Food For Any Occasion Life Serves Up)

Sandwich

Ingredients:

1 (8-ounce) French baguette
1/4 cup Hot Mustard Sauce (recipe follows)
6 ounces thinly sliced deli smoked turkey
4 ounces Brie cheese, thinly sliced
1 cup loosely packed arugula
1/2 cup thinly sliced Granny Smith Apple(from 1 medium apple)
1/8 teaspoon kosher salt
1/8 teaspoon black pepper

Directions:

Preheat the oven to 400 degrees F. Cut the baguette in half lengthwise. Place both halves on a baking sheet. Spread 2 tablespoons of the Hot Mustard Sauce on the bottom half of the baguette; top with the turkey and Brie. Bake in the preheated oven until the Brie melts and the baguette halves are lightly toasted about 5 minutes. Remove from the oven; top the Brie with the arugula and apple slices; sprinkle with the salt and pepper. Spread the remaining 2 tablespoons of Hot Mustard Sauce on the cut side of the top half of the baguette, and place on the apple slices. Cut into 4 pieces.  The recipe serves 4.

Hot Mustard Sauce

Ingredients:

1 cup tarragon vinegar
1/2 cup dry mustard (such as Colman’s)
1 cup granulated sugar
3 large eggs

Directions:

Combine vinegar and dry mustard in a small bowl; cover and let stand at room temperature 8 hours or overnight.

Whisk together the sugar and eggs in the top of a double boiler until well blended; whisk in mustard mixture. Cook, whisking constantly, over gently simmering water until mixture coats the back of a spoon, 6 to 7 minutes. Cool completely, about 2 hours. Refrigerate sauce in an airtight container for up to 2 weeks. The recipe makes 2 cups. 

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This is what we call a tasty and tantalizing Summer sandwich!   The combination of melted Brie, along with the crisp tartness of Granny Smith Apples layered on top of our favorite turkey, is simply delicious! Brie, otherwise known as the “Queen of Cheeses”, is full of buttery flavor and creamy texture.  Our French baguette bread and its crispy crust bring a fancy flair to our sandwich.  We then top with a pile of fresh arugula, which is full of spice and flavor, plus it adds beautiful color.  For the final touch, we add the homemade hot mustard, a versatile condiment  that tastes so good on any sandwich it’s spread on! 

pretzel

pretzel

Spring Flower Pretzel Bites

Ingredients:

1- 16oz bag of Pretzel Waffles
1 -16oz bag of White Chocolate Confectionery Wafers or Candy Melts
1 -160z bag of Milk Chocolate M & M’s in Pastel Colors

Directions:

Preheat Oven to 250 degrees.  Line a baking sheet with parchment paper and separate M & M’s by color. You will need 6 of one color for the petals and 1 of a different color for the center to create a flower. Put the pretzel waffles in rows on the baking sheet and then place one confectionery wafer or candy melt on top of each pretzel.  Warm in oven for about 3 minutes until the chocolate is softened but not melted. Remove from oven and quickly place M & M’s with the logo face down to achieve the full flower effect.  Start by pressing one M & M in the center of the wafer then surround with the remaining 6 petals.  Working with a partner will help speed up the process. Once completed, let cool and serve.  You may store in an airtight container. 

pretzel

pretzel

We can’t think of a better way to welcome Spring than with these adorable and delicious Spring Flower Pretzel Bites! Your taste buds will be ecstatic with this incredibly sweet and salty dessert. The best combination…ever! Lauren whipped these up for the kiddos at Easter and they were a huge hit! With only three ingredients needed, these are easy and fun to make.  This colorful and festive dessert is perfect for your next gathering or holiday party.  Grab a bag of those special and “limited” M & M’s that are only available during the holidays and make a statement for Valentine’s Day, 4th of July, Halloween, and Christmas too! 

Healthy

Mason Jar Parfaits are simple to make in just a few minutes time. Try fresh fruits with greek yogurt or fresh vegetables with hummus!  Both will help you make a healthy choice for breakfast, lunch, or snack time. Just grab and go!

Healthy

Healthy

Grilled chicken and roasted sweet potato Kabobs are the perfect combinations for a delicious dinner.

Healthy

Who needs mayonnaise anyway? Swap the condiments for roasted red peppers on your next turkey sandwich for a healthier approach. The fresh baby arugula adds more color and flavor!

Healthy

Let’s face it, mornings can be hectic! These make-ahead egg white breakfast muffins with turkey sausage will keep you satisfied.  They taste great and are the perfect portable breakfast for those mornings you’re flying out the door!

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We’re kicking off 2018 with a bunch of healthy and simple recipes to help you stay motivated and fit this year! Here are some of our favorites that you can prepare in advance for eating on-the-go! Egg White Breakfast Muffins, Mason Jar Parfaits, Grilled Chicken and Sweet Potatoes, and a delicious Turkey Sandwich. Yum! Doing meal prep will help us and you avoid grabbing something unhealthy and stay on track. To watch how we prepare these recipes, click on the link below. Plus, we’ve got some great snack ideas too!

Healthy Eating On-The-Go

 

Pasta & Beans

Pasta & Beans

Pasta & Beans: Pasta e Fagioli (Rachael Ray)

Ingredients:

2 tablespoons (2 turns around the pan) extra-virgin olive oil
1/8 pound (about 3 slices) pancetta, chopped (omitted)
Two 4 to 6-inch sprigs rosemary, left intact (omitted)
One 4 to 6-inch sprig thyme with several sprigs on it, left intact  (omitted)
1 large fresh bay leaf or 2 dried bay leaves
1 medium onion, finely chopped
1 small carrot, finely chopped
1 rib celery, finely chopped
4 large cloves garlic, chopped
Coarse salt and pepper
Two 15-ounce cans cannellini beans
1 cup canned tomato sauce or canned crushed tomatoes
2 cups water
1-quart chicken stock (replaced with chicken broth)
1 1/2 cups Ditalini pasta
Grated Parmigiano or Romano cheese, for the table

 

Directions:

First, heat a deep pot over medium-high heat and add oil and pancetta. Brown the pancetta bits lightly, and add herb stems, bay leaf, chopped vegetables, and garlic. Season vegetables with salt and pepper. Add beans, tomato sauce, water, and stock to the pot and raise heat to high. Bring soup to a rapid boil and add pasta.

Reduce heat to medium and cook the soup, stirring occasionally, 6 to 8 minutes or until pasta is cooked al dente. Rosemary and thyme leaves will separate from stems as the soup cooks.
Remove herb stems and bay leaf from soup and place the pot on table on a trivet. Let it rest and begin to cool for a few minutes. Ladle soup into bowls and top with lots of grated cheese. Pass crusty bread for bowl mopping.

Pasta & Beans

Pasta & Beans

Pasta & Beans

Pasta & Beans

Chilly Autumn and Winter days ask for comfort food and what can be more comforting than a classic pasta and beans meal, Pasta e Fagioli? Growing up, Pasta e Fagioli was a staple recipe that was made year round. It’s an economical way to feed the entire family and often times, you can throw in whatever leftovers you have from the refrigerator or the garden. That was the case with our parents and grandparents. Today we try an original recipe by Rachael Ray, with a twist. We did follow this delicious recipe by using the main ingredients, but decided to tweak it a little to our liking, 2Orchids style!

Although herbs like rosemary and thyme, as well as pancetta (Italian bacon), can add extra flavor to the recipe, we decided to omit those from the dish.  You can substitute Italian sausage for pancetta and still have a flavorful soup or, go meatless like we did without sacrificing flavor. We also added tomato paste to thicken up the soup and used chicken broth instead of chicken stock. After all, cooking is all about going with your gut.

There is something to be said about soup on the second day, therefore we like to make a big pot to enjoy leftovers and the flavor definitely improves overnight!  For us, everything is better when topped with cheese, so sprinkle a little Pecorino Romano and grab a fresh loaf of Italian bread.  Enjoy this rich and hearty meal by yourself or with loved ones. Warmer hearts ♥♥ guaranteed! For more delicious recipes click here.

Cooking Italian Soup, Chit Chat & A Dash of Our Favorite Beauty Products/The 2Orchids YouTube