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    Happy Fridays: Delicious No Cook Recipes!

    August 27, 2010 | Posted by Kristen the designer

    Even though school is back in full swing, summer isn’t quite over. There are still plenty of nice warm weekends to entertain and see friends and family! And with Labor Day right around the corner, I have assembled a list of quick and easy recipes to whip up for any special occasion. Even the pickiest eater can’t resist some of these :)

    Salads/Snacks



    Salads and snacks can sometimes make up the majority of s festive spread, so you want yours to stand out!

    My favorite recipe is for the Zucchini and Chicken Salad (bottom left):

    Prep Time: 30min
    Total Time: 30min

    Ingredients:

    1/4 cup plus 1 tablespoon olive oil
    1/4 cup fresh lemon juice
    Coarse salt and ground pepper
    1 1/4 pounds zucchini, thinly sliced
    1 pound boneless, skinless chicken breasts
    1 bunch (about 8 ounces) spinach, chopped
    1/2 red onion, thinly sliced
    3/4 cup chopped pecans
    1/4 cup grated Parmesan cheese
    1/4 cup chopped fresh mint

    1)  In a large bowl, whisk together 1/4 cup oil and lemon juice; season with salt and pepper. Add zucchini; toss to coat, and let marinate while cooking chicken.

    2)  In a large nonstick skillet, heat remaining tablespoon oil over medium. Season chicken with salt and pepper. Cook chicken until golden brown and opaque throughout, about 7 minutes per side.

    3)  Toss chicken with zucchini mixture, spinach, onion, pecans, Parmesan, and mint. Serve.

    Quick, simple, easy and delicious!

    Desserts:

    I have to admit this next recipe certainly caught my eye, and my appetitie! Tiramisu Sundaes make an excellent summer treat.

    Prep Time: 15min
    Total Time: 45min

    Ingredients (serves 4):

    1 cup heavy cream
    1 1/2 cups strong espresso, cooled
    3 tablespoons brandy (optional)
    8 store-bought ladyfingers (about 4 ounces)
    1 pint ice cream or gelato

    1) Whisk cream in a medium bowl until stiff peaks form; cover with plastic wrap, and place in refrigerator until ready to serve.

    2) Combine espresso and brandy, if using, in a medium bowl. Break 4 ladyfingers in half; dip into espresso mixture until soaked but not falling apart, several seconds. Arrange two halves in a layer at the bottom of each parfait glass. Top with a scoop of ice cream. Repeat with another layer of soaked ladyfingers, and top with a scoop of ice cream. Garnish each glass with a dollop of whipped cream and a sprinkling of chocolate shavings, if desired. Serve immediately.

    I hope this helped give you some yummy ideas for your next social get together or even a cozy evening in after a long week. As always I want to thank Martha Stewart for having so many great ideas on her site. Stay tuned for for next weeks Happy Friday post!

    ALL PHOTOS COURTESY OF MARTHASTEWART.COM

    Kristen the designerKristen the designer

    Fourth of July Food and Fun!

    July 2, 2010 | Posted by Kristen the designer

    Hello everyone! Looking for some Fourth of July weekend fun? Check out the recipes and crafts below for
    a little inspiration. And of course, have a happy and safe holiday!

    Craft Project : Confetti Shaker!
    Total craft time: 1-2 hours
    Find detailed instructions here

    Recipe: Star Studded Blueberry Pie
    Total prep time: 1-2 hours

    Ingredients:

    - FILLING:
    6 cups blueberries
    2 teaspoons grated lemon zest
    2 tablespoons fresh lemon juice
    6 tablespoons all-purpose flour
    3/4 cup sugar
    1 unbaked piecrust (recipe below) plus extra dough

    - CRUST:
    2 cups all-purpose flour
    1/4 teaspoon salt
    3/4 cup (1-1/2 sticks) cold unsalted butter
    4 or 5 tablespoons cold milk
    Extra flour, as needed, for rolling the dough

    Instructions:

    For the crust

    Place the flour and salt in the bowl of a food processor fitted with a steel blade. Cut the butter into slices with a dinner knife and scatter the pieces on top of the flour.

    Pulse the flour and butter until they are combined and the mixture resembles a coarse meal. Add the milk a tablespoon at a time, pulsing after each addition, until the dough sticks to itself when gently squeezed.

    Transfer the dough to a lightly floured surface. Use your hands to shape it into two balls, one twice as large as the other. Using extra flour as needed to prevent sticking, roll the larger ball to fit a 9- or 10-inch pie pan. Wrap the smaller piece of dough tightly in plastic wrap. Refrigerate until ready to use. Makes a 9- or 10-inch piecrust, plus extra for a decorative top crust.

    Creating the filling and assembling the pie:

    Heat the oven to 375º F. Place the blueberries in a large bowl, and sprinkle with the lemon zest, lemon juice, flour, and sugar. Toss gently until the berries are evenly coated.

    Line a 9- or 10-inch pie pan with the rolled piecrust dough and crimp the edges. Pour the filling into the crust. Let your kids cut the extra dough into shapes with cookie cutters. Lay the shapes, touching one another, on top of the filling. Press any pieces that meet the sides of the crust into the edges.

    Place the pie pan on a foil-lined tray (to catch any spills) and bake in the lower third of the oven for 45 minutes or until the filling is bubbly around the edges and the crust is lightly browned. Serve hot, warm, or at room temperature. Serves 8.

    You can check out Family Fun’s site for more great ideas!

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