Monday, July 27, 2015

Strawberry Twizzlers Krispies

These Strawberry Twizzlers Krispies are brought to you in part by Collective Bias, Inc. and its advertiser to help you make a quick and easy summer treat for your family that is perfect for road trips! As always, the recipe and opinions in this post are my own. #TwizzlersSummer #CollectiveBias

Strawberry Twizzlers Krispies | Tortillas and Honey


Do you have any fun summer plans with your family and/or friends? One of the essential things when heading out on a trip, especially if it’s a long trip, is snacks! I don’t know why, but road trip snacks always seem more fun and exciting than when you have them in a normal day. For some reason that bag of chips or package of Twizzlers Twists taste even better when you’re on the road.

Today I have a fun recipe with a little twist on a classic recipe that you can share with family and friends this summer, with all puns intended! When thinking of a new recipe, I decided to pick up some Twizzler Twists at Walmart and use them to infuse these krispie treats as well as a strawberry powder to really make these treats have some extra strawberry taste! My hope is that these krispies make a fun recipe just a little more fun!


Twizzlers

Twizzlers


One of the great things about all flavors of Twizzlers, which make them an ideal summer snack, is that they don’t melt. So if you’re family is going on a road trip, Twizzlers are great to take with you for you and your family and friends to snack on.

These snacks are also great to take with you on vacation because you can make them ahead of time and wrap them up in little individual packages. Then you can pull these out whenever you want a little snack to get you through a day or through a long road trip!

For more fun summer ideas that feature Twizzlers, please go to the Twizzlers Summer website!

What fun snacks do you like to bring with you on road trips?


Twizzlers

Strawberry Twizzlers Krispies | Tortillas and Honey

Strawberry Twizzlers Krispies | Tortillas and Honey

Strawberry Twizzlers Krispies | Tortillas and Honey

Strawberry Twizzlers Krispies | Tortillas and Honey

Strawberry Twizzlers Krispies | Tortillas and Honey

Strawberry Twizzlers Krispies | Tortillas and Honey

Strawberry Twizzlers Krispies | Tortillas and Honey


Strawberry Twizzlers Krispies
inspired by Rice Krispies

8 Strawberry Twizzlers, diced into 1/2-inch pieces or smaller
6 c. rice crispy cereal
4 Tbs. butter
10 oz. package large marshmallows
1 oz. package freeze-dried strawberries
small diced Twizzlers, for garnish (about 6)

Place the  Twizzlers and cereal in a large mixing bowl, and toss together to combine.

Grease a 13x9-inch baking pan and set aside.

In a food processor, add in the freeze-dried strawberries, then pulse into a powder. Set aside.

In a large saucepan, melt the butter over medium-low heat. Add in the marshmallows and stir until melted. When marshmallows are nearly melted, add in the strawberry powder, then continue stirring until fully combined and the marshmallows are completely melted.

Add the marshmallow mixture to the cereal mixture and stir until fully combined. Then pour the mixture into the prepared pan, and press down firmly until even. Garnish with diced Twizzlers, making sure to press down so that it adheres to the krispies.


Makes about 24 pieces.




Sunday, July 26, 2015

Mango Lassi Parfait (#TheBookClubCookbookCC)


Mango Lassi Parfait | Tortillas and Honey


Hello and welcome to the very first month of The Book Club Cook Book Cooking Crew! This is a yearlong project by other bloggers and myself where we read, cook and post recipes inspired by books in The Book Club Cook Book by Judy Gelman and Vicki Levy Krupp. There are so many books and recipes to try, I'm very excited to work my way through this book and be inspired to read new book and try new recipes!

This month is being hosted by Camilla from Culinary Adventures with Camilla, and she has chosen the book Interpreter of Maladies by Jhumpa Lahiri. This book includes 9 stories in which all the characters in each of the stories struggles with being part of two cultures, East Indian culture and American culture. This is an incredibly beautifully written book! I almost didn't get a chance to finish the entire book, but I ended up reading it in its entirely in two days.

For this month, I had my heart set on making a mango lassi or a chicken recipe that I had received when my cousin hosted an Indian cooking class. When it came down to making this dish, I had all the ingredients for the lassi and none for the chicken dish... then I found myself not really wanting to pull out a blender and making ice (we don't usually keep ice in the house). So I decided to make a somewhat deconstructed mango lassi instead by making it into a parfait! I looked at all the ingredients that a mango lassi had, and used that to make the parfait. I guess this dish is somewhat fitting of the book for this month because this is an even further Americanized version of a mango lassi, but I think it captures the flavors.

I took plain lowfat yogurt and flavored it with a little bit on honey and a small bit of rosewater. Then I macerated some diced mango (fresh or thawed frozen both work) by sprinkling some sugar on top and letting it sit to release the juices. Afterwards, I just took out to individual serving dishes, added the yogurt on the bottom and layered the mango on the top. To garnish, I added pistachios and drizzled with a little more honey.

This dish came out incredibly good with all the flavors of what you expect from a mango lassi, but it is something that you can make every day for a snack or breakfast. I actually have some already in the fridge to assemble in the morning for our breakfast tomorrow! In the future, I may even try this dish with other types of fruit and perhaps use orange blossom water instead of rosewater.

Also, head to Culinary Adventures with Camilla in order to enter to win a free copy of The Book Club Cookook!

*Disclosure: Bloggers received complimentary copies of The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors by Judy Gelman and Vicki Levy Krupp to use in this year-long project plus the opportunity to give a copy away. Opinions are our own. We received no further compensation for our posts.

Mango Lassi Parfait | Tortillas and Honey

Mango Lassi Parfait | Tortillas and Honey

Mango Lassi Parfait | Tortillas and Honey

Mango Lassi Parfait | Tortillas and Honey

Mango Lassi Parfait | Tortillas and Honey


Mangi Lassi Parfait
a Tortillas and Honey original recipe

1 c. diced mango
1 tsp. sugar
1 c. lowfat plain yogurt
1/8 tsp. rosewater
1 tsp. honey
roasted pistachios, roughly chopped, for garnish
honey, for drizzling

In a small bowl, combine mango and sugar to macerate for about five minutes. In another bowl, mix together the yogurt, rosewater, and honey.

Split the yogurt into two small bowls for serving, then top each serving with the macerated mango. Then garnish with pistachios and drizzle with extra honey.

Makes 2 servings.




Tuesday, July 21, 2015

Chimichurri Chicken Tacos

These Chimichurri Tacos are brought to you in part by Collective Bias, Inc. and its advertiser to help you get a quick and delicious meal on the table for your family this summer! As always, the recipe and opinions in this post are my own. #EffortlessMeals #CollectiveBias

Chimichurri Chicken Tacos | Tortillas and Honey

What meals do you prepare to get a fast and delicious meal on the table? For me, one of my favorite things to do is pick up a store bought rotisserie chicken on the way home from work. I love to use rotisserie chicken as a little shortcut in many of my recipes including some soups, pastas, and enchiladas. This recipe that I'm sharing with you today is another quick and easy meal to get onto the table for your family on one of those busy days or on a day that you don't feel like spending much time in the kitchen.

Effortless Meals

For this recipe, I picked up a rotisserie chicken at Walmart where they have Effortless Meals available where you can purchase a rotisserie chicken, a side dish, and a liter of Coca-Cola. When I get home, I preheat the oven, take out the chicken, and make the chimichurri sauce while the chicken cools (because sometimes it's a little too hot to handle!). Then I shred the chicken, and prepare the tacos. The whole process takes less than half an hour!

For an even faster meal, you can skip baking the taco shells and use crispy ones from the store. Or you can make soft tacos and use store-bought mini flour tortillas. And you can use any toppings that you want, this recipe is so flexible!

These Effortless Meals can be found by the check-out aisles as well as in the deli section of Walmart! They also have their Marketside Pizzas available in several varieties that you can take home and bake. For more quick meal ideas, please visit Effortless Meals.

Effortless Meals

Chimichurri Chicken Tacos | Tortillas and Honey

Chimichurri Chicken Tacos | Tortillas and Honey

Chimichurri Chicken Tacos | Tortillas and Honey



Chimichurri Chicken Tacos
a Tortillas and Honey original recipe

For chimichurri sauce:
1 bunch of parsley
7 garlic cloves, minced
1 Tbs. shallot, minced
1/4 c. red wine vinegar
3/4 c. extra virgin olive oil
pinch of oregano
1 Tbs. lemon juice, freshly squeezed
1/2 tsp. salt
1 tsp. black pepper

For tacos:
1 store-bought rotisserie chicken, deboned and roughly shredded
12 corn tortillas
2-3 avocados, sliced

For the chimichurri sauce:

Place the parsley in a food processor and pulse until the leaves are chopped. Add the remaining ingredients and pulse until smooth and creamy.

Makes about 1 1/2 cups. You will have leftovers. This sauce freezes well or you can store in the fridge for about 3 days.


For the tacos:

Preheat oven to 350. Place wire rack on a rimmed cookie sheet.

Take four corn tortillas at a time, wrap in damp paper towels and microwave until the tortillas are soft and pliable. Fill each tortilla with chicken mixture and a drizzle of chimichurri sauce, then stitch shut with a toothpick, then place on the wire rack. Repeat this process to make the rest of the tacos.

Place the wire rack/cookie sheet in the oven and bake for about 10 minutes or until the tortillas are dry and crisp. Place the tacos on a plate, remove the toothpicks, and garnish with avocados and more chimichurri sauce.

Makes about 12 tacos





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