Peach & Almond Scones

The end of August is always a bittersweet time, especially for those in the teaching profession. I always have such mixed feelings as the new school year approaches. I find myself melancholy at saying goodbye to the freedom of later wake-up times and mid-week getaways while at the same time looking forward to all the excitement of a new, fresh start for the school year. I know it sounds a bit corny, but I miss my students. While I will certainly miss the free time in the kitchen creating, I can’t wait to hear “Hey, Mrs. D! How was your summer?” So, while students, parents, other teachers, and I all stand at this inevitable threshold of a new school year, I want to share with you one of the sweeter than bitter parts of this time of year…

Wait for it…

Peach & Almond Scones

Fresh and ripe.

…the FRESH, RIPE PEACH!

You see them at the farmer’s market and they are just too darn pretty and perfumy to pass up. They can really be added to anything: salads, yogurt, a variety of desserts, alcoholic drinks, or salsas. I recently experimented with the fuzzy fruit in a scone recipe with some toasted almonds and was thrilled with the result! I, a faithful follower of Sally’s Baking Addiction, knew that she grates the all-essential butter instead of cubing it. I highly recommend it! She has such fool-proof tricks for the trade that are worth sharing. So, don’t pass on the peaches while they are in season and if you don’t feel like turning on the oven to make these scones, eating one fresh will be oh so satisfying.

Speaking of satisfying…

Be sure to catch next week’s post featuring another peachy recipe and also a wrap-up of all the summer happenings here on The Cooking Canvas. Stay tuned by subscribing, connecting through Facebook, Pinterest, Instagram, and Twitter. Until next time!

Peach & Almond Scones

Be careful – these are addicting!

Peach & Almond Scones

Grate = good!

Peach & Almond Scones

Glaze bath.

Peach & Almond Scones

Glazed and yummy!



Peach & Almond Scones
A peachy flavored scone with toasted almonds for the end of summer or anytime!
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Toasted Almonds
  1. 1 cup almonds
  2. 1/3 cup sugar
Scones
  1. 2 ripe peaches (peeled and chopped)
  2. 3 and 1/2 cups flour
  3. 1/2 cup sugar
  4. 2 1/2 teaspoons baking powder
  5. 1/2 teaspoon cinnamon
  6. 1/2 teaspoon salt
  7. 1/2 cup butter, grated
  8. 1/2 cup half and half
  9. 1 egg
Glaze
  1. 1 cup powdered sugar
  2. 3 tablespoons half and half
  3. 1/4 teaspoon almond extract
Toasted Almonds
  1. In a small skillet, mix almonds and sugar together and place on medium-high heat on the stovetop.
  2. Stir almonds and sugar constantly, about 5-7 minutes, until sugar melts and almonds become coated and browned.
  3. Careful not to over-cook the almonds as they burn quickly.
  4. Transfer almonds onto a greased sheet of tin foil to cool.
Scones
  1. Heat oven to 400 degrees F.
  2. Combine flour, sugar, baking powder, cinnamon, and salt in a standing mixer.
  3. Add grated butter and mix until a course meal is formed.
  4. Mix in half and half and egg.
  5. Fold in peaches.
  6. Combine batter until all parts are incorporated.
  7. On a greased baking sheet, lay batter in two long, log-shaped forms that are about an three-fourths of an inch thick.
  8. Sprinkle toasted almonds on top of batter. Almonds may have to be broken up as the sugar solidifies.
  9. Place scones in oven and bake 20-25 minutes until tops are golden brown.
  10. Cut into triangular shapes for easy serving and enjoy!
To prepare glaze
  1. Combine powdered sugar, half and half, and almond extract until a nice thick consistency.
  2. Pour over scones evenly.
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Dirty Diaper Ale

I know, I know. The title of this entry with the words “Dirty Diaper” and anything to do with cooking do not go well together. Perhaps you are already turned off reading this all together, but please don’t let the byline dissuade you. The Cooking Canvas will bring it all in and all will be well.

So, as many of you know my husband, Ryan, and I are expecting a bundle of joy come late October. As a fun way to get family and friends in on the celebration, he has started a Kickstarter (for lack of other online venue) campaign in conjunction with his zeal for homebrew and branded it, you guessed it, Dirty Diaper Ale. The campaign is interactive, and contributions go toward ingredients, supplies, and cool rewards, one of which is getting your name and your ingredient published in the final recipe right here on The Cooking Canvas. Anyway, the homebrew process, much like cooking, involves foresight, ingredients, a bit of detail, creativity, and a whole heck-of-a-lot-a fun. Especially when you share a bottle you made with a friend, just for them. And I share this with you, as we did with friends and family, as a way to get in on the fun of getting excited about not only about the many dirty diapers in our (and all new parents’) future but also, and appropriately so, something deliciously (hopefully) homemade to share. Don’t miss out!

Speaking of beer, this summer, whenever we have had any sort of bratwurst, italian sausage, polish sausage, etc. on the grill, we love to boil them in beer first. Does anybody else do that? Now, we try to not waste a “good” beer on boiling, but we have found that a craft beer gives the sausages an awesome and fuller all-around flavor. Using a go-to Bud Light never hurt anybody either, though. It’s simple. Place the links in a pot. Cover them with beer. Bring beer to a boil on the stovetop. Take sausages out of the beer bath. Place them on a hot grill. Voila! The best sausage of the summer. Trust me, you will want to try this if you haven’t already. It is also nice to boil a bunch for a crowd first, set them aside if you need to (they are already cooked) then place them on the grill when you are ready for them to have that perfect grill look and flavor.

Check out our latest go at this yummy method!

Boil in Beer

This is just the beer we had. Use whatever you like!

Boil in Beer

Pre-Boil.

Boil in Beer

Post- Boil.

Boil in Beer

Hot off the grill!

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Is this heaven? No, its Yotopia!

The Cooking Canvas is all about when creativity and all things culinary collide (say that 5x times fast). Given that combination, it is high time I share with you a perfect example of when all things art mix with something yummy for your tummy. Let me explain.

About a year ago, the owner of an Iowa City FroYo… short for Frozen Yogurt…Shop, called Yotopia (check out their facebook page!), approached me about designing a mural for the side of her building. As you can tell from the photo, the previous wall was a little lack luster. Being that it is the SECOND MOST pedestrian-heavy intersection in the state of Iowa, it needed some sprucing up. What better than a whimsical, Iowa-inspired landscape? I agreed immediately to be considered the lead artist for the project. That was last year.

Yotopia Mural

Before

Now, before I continue…, the frozen yogurt served is absolutely DELISH! It is locally sourced from Iowa dairy cows and the flavors are amazing. My favorite right now is Dulce de Leche. Carmelly, with a hint of cream. Tongue slap your brain out good. Anyway, it’s one of those places where you serve yourself your froyo flavors, add a bunch of toppings, and then pay for your amount, measured per ounce…at the end. At Yotopia, there are 50+ goodies to add! Fresh berries and almonds are my go-to, but they have all the fixin’s you would ever want.

So, last year the project didn’t happen. It was simply too close to school starting to begin designing and painting. Fast forward a year later, and this mural is now OFFICIALLY underway! I designed a rough draft earlier this summer and have corralled a few art students from The University of Iowa to assist (according to most rational people, a pregnant lady should not get up on scaffolding…ha!). It is an awesome, as in big, project. Over 360 square feet and the wall is 17 feet high! We hope (fingers crossed) to finish by the end of next week.

Here are some in-progress photos:

Yotopia Mural

The original design

Yotopia Mural

Don’t worry! That is one of my assistants, Heidi, on the ladder.

Yotopia Mural

Any ideas to name the cow?

Yotopia Mural

This is after day 5! (That is Ryan checking it out!)

It has been such an honor and privilege to be a part of this project. It is ironic and serendipitous how the creativity and artistry of painting this mural is a reflection of the frozen yogurt creations inside. Just think…even if you aren’t necessarily trained in fine art and mural making, you can create something wonderful to enjoy for yourself that tastes good to boot!

I will certainly post some final pictures, but in the meantime, have fun with these last few weeks in August and maybe stop by your local ice cream or frozen yogurt shop and share in the love of things good and creative.

To help with the campaign to finish the mural, check out our CrowdTilt page here. And if you can, spread the good word!

P.S. In order to honor some baby bump photo requests, I have obliged with the following picture taken just last week at 29 weeks! Enjoy!

Full of baby and yogurt!

Full of baby and frozen yogurt!

Sweet and Saltly Rub for Pork Tenderloin

Don’t you just love summertime things that are uncomplicated and good? Things you don’t have to overthink…warm sunshine, summer flowers, a cold glass of water after cutting the grass…the can list go on. Simple and satisfying. You see where I’m going? This recipe rub for pork tenderloin represents both the awesome and the uncomplicated. It has two ingredients, while offering flavors of sweet, salty, and simple. All it takes is a medium-sized pork tenderloin, three tablespoons of brown sugar, one tablespoon of seasoned salt (I used Lawry’s), and, of course, a grill. Not rocket science. Not only is it deeee-lish warm off the grill, but sliced thin makes a ridiculous sandwich the next day. I have made this deceivingly quick tenderloin rub twice this summer, so far, and am planning a third and fourth before the warm weather fades.

More homemade recipes that are good and simple are always here at The Cooking Canvas. Don’t forget to subscribe (on right), and follow on Facebook, Instagram, Pinterest, and Twitter.

Sweet and Salty Pork Tenderloin Sweet and Salty Pork Tenderloin Sweet and Salty Pork Tenderloin Sweet and Salty Pork Tenderloin Sweet and Salty Pork Tenderloin

Sweet and Salty Pork Tenderloin Rub
Sweet. Salty. Super Simple. For the grill.
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Ingredients
  1. 1 lb. pork tenderloin
  2. 3 tablespoons brown sugar
  3. 1 tablespoon seasoned salt (Lawry's is good)
Instructions
  1. Combine brown sugar and seasoned salt.
  2. Rub and cover all parts of pork tenderloin.
  3. Place tenderloin on a grill that has been thoroughly heated.
  4. Cook tenderloin until a meat thermometer reads 160 degrees F.
  5. Take off grill and allow meat to rest for 5-7 minutes.
  6. Slice and enjoy!
Notes
  1. Rub can be applied well in advance and be placed in the refrigerator until it is grilled.
  2. Meat makes fantastic leftover.
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Bun in the Oven

Greetings, readers!

Last week, I hinted that there was a homemade surprise in store for this week’s post. If you couldn’t tell from the title, my husband, Ryan, and I have a homemade BUN IN THE OVEN! Yes, a baby is on its way come late October and we are thrilled! I have waited some time to announce it on the blog, but the news certainly isn’t late. In honor of this occasion, I made…you guessed it…buns to share with you. They are their own versions of tiny bundles of joy.

Ya know, homemade buns really aren’t hard AT ALL. And what is awesome is that you probably already have the ingredients in the pantry. The tricky part, admittedly, is the waiting and timing for them to rise. Funny how it parallels the waiting time of pregnancy and the anticipation of all the life changes a baby will bring.

Don’t worry, we’ll keep cookin’ here at The Cooking Canvas as my tummy rises. But in the meantime, try making these homemade buns to call your own.

Thank you for reading, subscribing (on right), and sharing on Facebook, Pinterest, Twitter, and Instagram. Until next time!

  

Bun in Oven

Bun in Oven

Bun in Oven

Bun in Oven

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Homemade Buns
Yields 24
Delicious and tender dinner rolls perfect to accompany any meal.
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Ingredients
  1. 1 teaspoon salt
  2. 1/4 cup sugar
  3. 1 1/2 tablespoons butter, softened
  4. 1 cup hot milk
  5. 1 package of active dry yeast
  6. 1/8 cup warm water
  7. 1/2 teaspoon sugar
  8. 1 large egg, beaten
  9. 4 cups all purpose flour
Instructions
  1. Place salt, sugar, and butter in a large bowl.
  2. Add hot milk and stir and allow entire mixture to cool to lukewarm.
  3. In a small cup dissolve yeast in the 1/8 cup warm water and add 1/2 teaspoon sugar. Mix well.
  4. Add beaten egg to milk mixture.
  5. Add yeast mixture to milk and egg mixture.
  6. To wet ingredients add one cup of flour at a time and mix well until dough forms into a round ball.
  7. You may knead dough briefly on a floured surface to unify the dough mass.
  8. Put dough ball into a lightly greased bowl and cover for 1 and 1/2 hours until the dough has doubled in size.
  9. After it has risen, roll dough out on a lightly floured board until 1/2 inch thick
  10. Cut dough into rounds using a biscuit cutter or a drinking glass and fold discs in half to make little half moon shapes
  11. (Dough may be refrigerated or frozen at this point - return rolls to room temperature before continuing)
  12. Let folded buns rise on a cookie sheet for 2 hours more
  13. Brush with melted butter and bake at 425 degrees Fahrenheit for 12 - 15 minutes until golden brown
  14. Serve with a smile!
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Roasted Corn and Bean Salad

I can’t believe it’s already mid-July! The summer is racing by and I realize I must apologize to you, my lovely reader, for being a bit absent last week. I was on a little trip to the Oregon Coast. Let me tell ya, it was GORGEOUS. If you ever have the chance, go! See a completely unique landscape, eat some yummy Tillamook cheese, and see what all the fuss is about. I have included some snapshots to show off.

Oregon Coast
Oregon Coast
Oregon Coast
Oregon Coast
Oregon Coast
Oregon Coast
Oregon Coast

While away, I made this salad that was fresh, simple, and loaded with summer ingredients. It is not only full of color, but flavor, too. I made it recently for a family supper and there were plenty of leftovers that were enjoyed for lunches and suppers that followed.

Roasted Corn and Bean Salad

Stay tuned for a big announcement next week that is definitely about all things homemade!

As always, thanks for reading. If you’re not subscribed to The Cooking Canvas and wish to receive updates on new recipes, etc., be sure to submit your email address in the box to the right of the page. And, of course, follow me on Facebook , TwitterPinterest, and Instagram!

Roasted Corn & Bean Salad

Fresh and Ready.

Roasted Corn & Bean Salad

The rest of the goods.

Roasted Corn & Bean Salad

Roasted!

Roasted Corn & Bean Salad

All mixed!

Roasted Corn & Bean Salad
A fresh,crowd-pleaser, summer salad!
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Salad Ingredients
  1. 1-12 oz. can of black beans
  2. 1 pint of grape or cherry tomatoes
  3. 1 small red onion - finely chopped
  4. 2 green, red, yellow or orange peppers - chopped
  5. 4-5 ears of roasted corn (roasting directions below)
  6. 2 avocados chopped
  7. 1/2 cup of fresh cilantro chopped
Dressing Ingredients
  1. 3 tablespoons olive oil and 1 more tablespoon for drizzling on corn before roasting
  2. 11/2 tablespoons apple cider vinegar
  3. 1 teaspoon sugar
  4. 1/2 teaspoon salt
  5. 1/2 teaspoon of black pepper
  6. 1 teaspoon lime juice
To roast corn
  1. Boil corn in water until yellow kernals become brighter
  2. Remove corn from boiling water
  3. Drizzle 1 tablespoon of olive oil over ears of corn
  4. Place on a hot gas or charcoal grill
  5. Close cover
  6. Every 5 minutes return to grill and rotate ears of corn until they have a nice speckled variety of kernels
  7. Remove from grill
  8. Allow corn to cool and then cut kernels from ears
  9. Set aside to mix with remaining ingredients
For Dressing
  1. Combine all ingredients and mix well (I do this directly in the serving bowl)
For Salad
  1. Combine all ingredients and mix well with dressing.
  2. Add more salt and pepper to taste.
  3. Serve immediately or place in refrigerator until table time.
Notes
  1. If roasting corn is not possible, simply use two 12 oz. cans of corn.
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Happy Fourth of July!

Happy 4th!
The sparkle starts tomorrow! Yup, the fireworks, the red white and blue and now you have found yourself with only a few things to do. One of them includes getting a festive dish ready to bring to that party, the pool, or prepare for family. Want it to be quick and easy and healthy to boot?! Well, The Cooking Canvas made a Pinterest board just for you. Check it out! All pins are healthy and maybe just a bit of chopping and tossing is required.

Connect to the board by clicking here.

In the meantime, be safe, happy, and homemade and enjoy the celebration!

Red, White, and Blue Brownie Trifle

Red, White, and Blue Brownie Trifle

Is it strange that nearly every year I coordinate an outfit to wear on the 4th of July, right down to the nail polish? Normally, I am not a themey/matchy-match kinda gal, but for the 4th, I love to go all out. What can I say, there’s just something about wearing the red, the white, and the blue! Who’s with me on this?

Our flag’s colors are everywhere…in stores, in fireworks, and, inevitably, in our food. I mean just Google “4th of July desserts” and the variety is overwhelming. Not to complicate things (and I do apologize), but I had to contribute to the selection with this seriously simple, but July 4th-themed and super-fancy-looking brownie trifle dessert. To break it down, you will need: a brownie mix, some red and blue berries of your choice, whipped cream or cool whip, and a super simple berry sauce (no worries, the directions follow). A lot of berry sauces involve heating over the stovetop. This one is made right in the blender or food processor. Easy. Then, you layer them in a glass dish that works for you, which could be a medium-sized bowl, a cube (a 5×5 inch works great), or even cups or glasses if you wish to make little individual ones.

Rave reviews followed the tasting of this dessert for a recent pre-4th celebration. “The berries, brownies, and cream are like sparkling fireworks to the palette” was the articulated reaction as I remember it. You’re welcome, Husband.

However you celebrate the 4th or whatever food you eat, The Cooking Canvas wishes you a happy, healthy holiday.

As always, subscribe to The Cooking Canvas to the right, follow on Pinterest, Facebook, or Twitter, and keep in touch by commenting below.

Red, White, and Blue Brownie Trifle

An 8 x 8 inch pan of brownies. Go ahead, buy the cheap mix, no one will know.

Red, White, and Blue Brownie Trifle

Frozen or fresh berries is fine.

Red, White, and Blue Brownie Trifle

Getting all mixed and sparkly!

Red, White, and Blue Brownie Trifle

Nice and smooth.

Red, White, and Blue Brownie Trifle

Got to get the seeds out.

Red, White, and Blue Brownie Trifle

Use a mesh colander or a sieve.

Red, White, and Blue Brownie Trifle

Pour.

Red, White, and Blue Brownie Trifle

Push.

Red, White, and Blue Brownie Trifle

Whip it!

Red, White, and Blue Brownie Trifle

Time to assemble.

Red, White, and Blue Brownie Trifle

Layer with crumbled brownies first, then whipped cream, then berry sauce, then berries and repeat.

Red, White, and Blue Brownie Trifle

End with whipped cream and top with berries to make it pretty!

Red, White, and Blue Brownie Trifle

Ta da!

 

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Red, White, and Blue Brownie Trifle
The berries, brownies, and cream are like sparkling fireworks to the palette!
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Ingredients
  1. One box of brownie mix (any variety)
  2. 12 oz. of fresh or frozen berries (thaw if frozen) raspberries, strawberries, blackberries are great
  3. 1/2 teaspoon almond or vanilla extract
  4. 1/2 cups sugar
  5. 1/4 teaspoon salt
  6. 2 cups heavy cream or one container of whipped topping
  7. 1/2 cup confectioner's sugar (if using heavy cream, omit if using whipped topping)
  8. 1/2 teaspoon vanilla extract
Instructions
  1. Cook brownies according to package directions. Set aside to cool.
For berry sauce
  1. In a food processor or blender place about three quarters of berries (the rest will remain whole for layering and topping), sugar, and salt and blend until smooth.
  2. Then using a mesh colander or sieve, pour sauce and push through mesh to separate the seeds and remaining liquid.
  3. Set aside.
To make whipped cream
  1. Using a mixer, beat cream, sugar, and vanilla together until whipped cream is stiff enough to make small peaks.
To assemble
  1. First, using a fork crumble brownies into bite-sized pieces.
  2. Then, in a glass dish layer crumbled brownies on the bottom.
  3. Follow with a layer of whipped cream.
  4. Then drizzle the prepared berry sauce.
  5. Finally, layer with whole berries.
  6. Repeat layers until top of the dish is reached and finish with whipped cream, sauce, and berries as desired.
Notes
  1. Dessert can be refrigerated after it is assembled, but should be enjoyed the same day. In order to get layers blended and pretty, a toothpick may be dragged along and inserted in between layers to get stripped effect.
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Summertime Mango Strawberry Muffins

Summertime Mango Strawberry Muffins

Mango, mango, mango…man, do I go mad for mangos. Being in the Midwest, the tropical fruit is such a treat. Not only is the sweet flavor enticing, but the gorgeous sunshine-yellow color makes me happy just to look at. I made a batch of these mango and strawberry-filled muffins to help celebrate the no-school mornings, allowing me to greet the day with joy.

Most everyday cooks find peeling, cutting, and de-coring mangos to be quite the pain. Yes, it can be a sticky albeit golden-drenched mess. Furthermore, determining a ripe mango can cause some stress. The best rule of thumb is to choose one with a variety of color from red to green or yellow to red depending on the variety that isn’t too mushy or too firm. Seriously though, if you have fresh mangos available to you, honestly forgo these muffins and just have one fresh. Just sayin.’

Here is a little picture of the variety that can be found.

Summertime Mango Strawberry Muffins

However, if you come across a deal on a bag of frozen mangos at the store, and are a mango lover like me, these are a must make. Full disclosure, I got three bags on sale at Aldi Grocery. They have a great frozen fruit selection of very high quality. For color, I added some strawberries to these muffins, but mangos could carry these muffins solo without a doubt.

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Summertime Mango Strawberry Muffins

Dry ingredients

Summertime Mango Strawberry Muffins

Up close and personal.

Summertime Mango Strawberry Muffins

The meeting of worlds.

Summertime Mango Strawberry Muffins

Don’t over mix the batter. It’s okay if it’s a bit lumpy.

Summertime Mango Strawberry Muffins

Fresh or frozen works just fine.

Summertime Mango Strawberry Muffins

All happy now.

Summertime Mango Strawberry Muffins

Don’t be shy. Fill them all the way to the top.

Summertime Mango Strawberry Muffins

All lined up.

Summertime Mango Strawberry Muffins

Topping it off!

Summertime Mango Strawberry Muffins

Fresh out of the oven.

Summertime Mango Strawberry Muffins

Oh yeah.

Summertime Mango Strawberry Muffins

The perfect combination.

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Summertime Mango Strawberry Muffins
Why not a have a tropical twist for breakfast? These muffins are a great and healthy treat.
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Muffins
  1. 2 cups all-purpose flour
  2. 1 1/2 cups whole wheat flour
  3. 5 teaspoons of baking powder
  4. 1 teaspoon salt
  5. 4 teaspoons cinnamon
  6. 2/3 cups vegetable shortening
  7. 2 large eggs
  8. 1 1/2 cups milk
  9. 1 1/2 cups mango, chopped (fresh or frozen) if frozen do not thaw
  10. 1 cup strawberries, chopped (fresh or frozen) if frozen do not thaw
Topping
  1. 3 tablespoons rolled oats
  2. 3 tablespoons granulated sugar
  3. 1 teaspoon cinnamon
Instructions
  1. Preheat oven to 425 degrees F.
  2. Spray muffin tin(s) generously with non-stick spray. Set aside.
  3. In a large bowl mix flours, baking powder, salt and cinnamon.
  4. In a medium bowl combine shortening and brown sugar. Whisk in eggs, then milk.
  5. Add wet ingredients to dry and mix, by hand, until batter is thick and lumpy.
  6. Fold in fruit.
  7. Spoon batter into muffin tin, filling all the way to the top.
  8. Prepare topping by mixing oats, sugar and cinnamon throughly.
  9. Sprinkle topping over each bundle of batter.
  10. Place muffins in oven for 5 minutes at 425 degrees.
  11. Keeping the muffins in the oven reduce oven temperature to 375 degrees and continue to bake for 12-14 minutes until the tops are golden.
  12. Test level of doneness by inserting a toothpick in the center, it should come out clean.
  13. Once out of the oven, let muffins sit for 10 minutes before removing from pan.
  14. Enjoy!
Notes
  1. These freeze wonderfully.
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Low-Fat Summer Dill Dip

Low-Fat Dill Dip

Greetings, new and regular Cooking Canvas readers,

School’s out for summer! I cannot express how simply good the end of this year feels. Winter was relentless…tough even…resulting in plenty of snow day make-ups for schools. Apparently, in our district, it was the longest school year in the NATION. Thanks, Old Man Winter. Needless to say, students and teachers alike were itching for their summer to begin, and now…it has! As a teacher, I am so lucky to have this precious time for house projects, travel, and family.

There are so many things to love over these next couple of months. One of them is the little vegetable garden in our backyard that has grown in abundance in the last weeks. I have the standard tomatoes, cukes, and peppers, but this year I added the dill to the collection. Not only is it delicious, wispy, and pretty, but also packs a punch of flavor.

My Mom makes a version of this dip every summer and it has become a requested favorite for any summer cookout. Combined with the subtle spicy of green onion and tang of fresh parsley, it makes an ideal, quick, low-fat dip for veggies, chips, salad dressing, a sandwich topping… basically anything that needs a little zing of fresh flavor.

Try it this weekend for Dad’s day!

More fresh recipes coming this summer! Subscribe by entering your email in the box to the right or below. And, of course, follow me on Pinterest, Facebook, or Twitter!

Low-Fat Dill Dip

Our corner garden.

Low-Fat Dill Dip

So pretty.

Low-Fat Dill Dip

Fresh and ready.

Low-Fat Dill Dip

Finely chopped.

Low-Fat Dill Dip

I usually just add the whole small container.

Low-Fat Dill Dip

Ready to mix.

Low-Fat Dill Dip

Easy peasy.

Low-Fat Dill Dip

So dippable.

Low-Fat Dill Dip

Yum!

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Low-Fat Dill Dip
A great, fresh dip for veggies, chips. Even use as a salad dressing or sandwich spread.
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Ingredients
  1. 2/3 cups 0% Fat Plain Greek Yogurt
  2. 2/3 cups low-fat mayonnaise
  3. 1 tsp. seasoned salt
  4. 1 tsp. ground black pepper
  5. 1 heaping tablespoon fresh dill, finely chopped
  6. 1 heaping tablespoon fresh parsley, finely chopped
  7. 1 heaping tablespoon green onion, finely sliced
Instructions
  1. Mix all ingredients together.
  2. Enjoy!
Notes
  1. Refrigerate in between servings.
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