Star Spangled Fruit Skewers

Headed to a 4th of July BBQ tomorrow and don't know what to contribute? Take these red, white and bluuuuue fruit skewers and watch folks rocket themselves toward the buffet table!

Made with ripe red strawberries, sweet white nectarines, and sensational blueberries, it's a sweet treat that agrees with kids, parents, and most dietary considerations. For a little added pizzazz, these are topped with an angel food cake star, but that's completely optional.

Serve alongside a super easy, super delicious cream-cheese fruit dip, to take the whole thing into outer space!

Serve with some sweetened cream cheese fruit dip for an extra explosion of flavor.

Ingredients:

For the skewers -

• Fresh Strawberries

• Fresh White Nectarines (Substitute marshmallows or cubes of angel food cake)

• Fresh Blueberries

• Angle Food Cake, sliced and cut into star shapes (Optional!)

• 6” bamboo skewers

For the fruit dip -

• 8 oz (standard package) cream cheese

• 1/2 cup powdered sugar

• 1 teaspoon vanilla extract

• 1/2 teaspoon lemon juice
  

Directions:

For the Skewers -

1. Wash fruit.

2. Remove stems and cut strawberries in half, if desired. Leave whole if you prefer.

3. Cut nectarines in wedges, peel, then cut wedges in half.

4. String fruit onto skewsers in a red, white, and blue pattern.

5. Top with star shaped angle food cake piece.

6. Layer on serving tray.

For the dip -

1. Beat the softened cream cheese in a mixing bowl until it’s smooth and creamy. 

2. Add powdered sugar and mix until well combined,

3. Add vanilla and combine

4. Then add in the lemon juice and beat until creamy, smooth, and irrisistable! 

Cauliflower 'Faux-tato' Salad

Reposted from June 2019:

My potato salad is famous (or perhaps infamous, not sure which…) and I’ll make it for any occasion; BBQ’s, birthdays, bar mitzvah’s… but (confession session) sometimes I crave a lighter dish.

Enter this delicious “faux-tato” salad made with steamed cauliflower florets - it’s so so tasty, but far lower in carbs. It’s got everything you want for a great picnic salad except all the starch. Go ahead, give it a try!

Ingredients:

• 1 large head cauliflower, cut into florets

• 1/2 cup bacon bits (about 6 rashers of bacon)

• 1/2 c. sour cream

• 1/4 c. mayonnaise

• 1 tspn stone-ground mustard

• 1 tbsp. dill pickle brine (vinegar or lemon juice work too!)

• Salt and Pepper

• 1 1/2 c.  cheddar cheese, shredded

• 1/4 c. chives, chopped small

Directions:

1. Add cauliflower florets to about 1” of boiling water in large pot or pan. Cover and allow to steam until tender - about 5 minutes. Remove from heat, drain, and cool. Set aside.

2. Cook bacon rashers until crispy, turning to crisp each side. Drain on paper towels then break or chop into bits.

3. Mix together, sour cream, mayonnaise, mustard, pickle brine (or vinegar or lemon juice) in a large bowl. Add the steamed and cooled cauliflower florets and gently stir to coat. Season with salt and pepper, then fold in bacon, cheddar, and chives. Serve warm or at room temperature.

Of course, like most of my recipes, they’re more suggestion than anything else. If you have a particular way you like to dress your potato salad, give it a try only use the cauliflower florets instead of starchy ‘taters.

I’m always interested in what you think - so tell me if you try this, any adjustments you might make to it, and most importantly, what was the cause of your gathering and celebration?! I’m nosy that way!