Monday, May 23, 2016

Chocolate Coconut Mini Trifle (No Bake)

Talk about an easy dessert.  These little baby trifles are show stoppers to say the least.  Served on a pretty tray, they truly are.  What I love most of all, they are super easy to make and non bake.  Score!  My favorite kind!  They are a spin off of the Mounds candy bar.  You remember don't you?  "Sometimes you feel like a nut, sometimes you don't.  Almond Joy has nuts, Mounds don't".  Remember?  Am I dating myself?  *Yikes*

So anyway, I wanted to make something very easy but delicious for the upcoming holiday.  I also wanted to use up the boxes of Girl Scout cookies I purchased from 3 separate coworkers as well.  Another post, another day...

So as women/mom's in general here is our to do list for a get together;

1. Get the house ready for the get together.
2. Plan out the menu.
3. Plan theme if using one.
4. Shop for needed items/supplies.
5. Prep for the get together.
6. Cook for the get together.
7. Attempt to make yourself look presentable.
8. Serve the get together. 

Right?  I know!  So the last thing I want to do when I am hosting a get together, holiday celebration what have you is make it even more difficult for myself by serving a dessert that takes time to prepare. 

I am here to tell you my friends, that these mini trifles are not only delicious, they are super, I mean super easy to make and best even yet?  You can make them the day before!  Chocolate, coconut, creamy vanilla goodness in one bite.  Plus they are perfectly portable if you are being invited to a get together and want to bring.

Ready for the recipe?  Here we go;

Prep time: 20 minutes
Bake time:  NO BAKE
Yield: 6 trifles  (you can certainly double the recipe if you want to make more, or make them 2 layer instead of 3)

1 pkg (3.4 oz) French Vanilla Pudding 
1 container (8oz) non dairy topping
1 cup milk
1 pkg (7oz) caramel delight cookies (or cookies of choice)
3/4 cup shredded coconut
1/4 cup dark chocolate mini chocolate chips

-Toast the coconut till just starting to golden, remove from heat, place in a container and set aside.

-Mix milk with pudding mix till incorporated, then add in the non dairy topping, beat well.  Place in fridge for 1/2 an hour.

-As pudding is chilling, in a food process add the caramel delight cookies and pulse till you have a combination of fine cookie crumbles and larger ones.  See below.

 -Pudding should be chilled now.  Let's assemble.

-Place a layer of cookies on the bottom, then pudding, layer shredded coconut, scant teaspoon of chocolate chips, more cookie crumbs and end with the shredded coconut.

-You can certainly make 3 layers like I did, or make 2 layers if you want to serve 8-10.

 Don't forget to take some time out for yourself and enjoy one of these trifles as well.  

Till next time!

Dishin with Didi

Tuesday, May 17, 2016

No Bake Peach 'n Blackberry Pie

 I don't know about you, but time is not my friend.  I always, but always have some kind of project or another going, on top of working full time.  It is so hard being a mom some days isn't it?
I agree!

During the summer months I love to have a variety of salads in the fridge and some kind of custard goodness!  This pie fits the bill perfectly!  It is bursting with fresh fruits, it is super light and refreshing, it's creamy just the way I like it and above of all;
It's no bake, score!
You will look like a rock star without the baking!

Ready for this very easy dessert?  Here we go;

Prep time: 20 minutes
Bake time: NO BAKE
Yield: 8 Servings

1 pkg (3.4 oz or 1 oz if sugar free) vanilla pudding mix
1 graham pie crust
1 8 oz pkg cream cheese, room softened
1 cup milk
1 pint (2 cups) blackberries, rinsed and patted dry
1 can (15 oz) peaches in light syrup
Reserve 1/2 cup of syrup
1 tsp vanilla
1 container (8 oz) non dairy topping, thawed

-In a medium bowl, beat your cream cheese using a mixer till whipped.

-Sprinkle in pudding mix and pour in milk, vanilla, reserved peach syrup.  Mix well till smooth.

-Dice 2 halves of the peaches to equal half a cup.  Fold into mixture pie mixture. 

-Add in the whipped topping and fold till thoroughly incorporated, set aside.

-Slice 1 halve of the peach into slices for topping, set aside.

-Remove dome from pie crust and set aside.

-Place blackberries in the pie crust mentally making a diamond shape.  See picture above.  This will ensure that all 8 pieces of pie have those amazing blackberries in them.  

-Gently add the pudding mixture over the blackberries.

-Decorate with blackberries and peach slices.

-Using a sharpie, mark the tin of the pie crust where you will start to cut into the pie.  Again ensuring that all pieces have those succulent blackberries.

-Place the reserved dome back over the pie and secure the tin in place.  I love that trick!

-Place in refrigerator and chill for at least 2 hours before cutting.

You will have your sharpie guide to ensure even slices, but best of all?  Your family and friends will love you! ♥

Till next time!

Dishin with Didi

Tuesday, May 10, 2016

Salmon Roll - Appetizer

 This was beyond delicious.  You know it was good when I couldn't the platter away from my mother!  I served this very old favorite classic for our Easter last weekend. 

 My favorite way of serving this amazing appetizer is with small pieces of crusty bread.  However, since we were having a literal feast for Easter, I brought out the crackers, and you know what?  It was phenomenal!

 It's creamy, light, bursting with flavor and just decadent.  Using canned salmon helps with convenience and the budget.  The pecan topping? Well that  just brings this over the top.  It's a snap to assemble, yet when presented on a platter it looks amazing!

Ready for the recipe?  Here we go;

Prep Time: 25 minutes
Cook Time: NONE
Yield: 8-10 appetizer servings

2 - 7.5 oz (213g) cans canned salmon, skin & bones discarded
1- 8oz pkg cream cheese, room temperature
1 small onion, grated
2 tbsp fresh parsley, diced
1/8 tsp Old Bay Seasoning
1/4 tsp salt
1/4 tsp white pepper
A few dashes of your favorite hot sauce (I used Tabasco) 
1-1/2 cups pecans, diced
1/4 cup dried parsley flakes

-Place the room temperature cream cheese in a medium bowl, add your salmon and mix.

-Add in the grated onion, the spices including the fresh diced parsley, mix.  Taste for seasonings, grab another small spoon, taste again, just for good measure and set aside.

-On a flat surface add a few pieces of wax or parchment paper.  Sprinkle the diced pecans along with the dried parsley onto the wax paper.

-Scoop out the salmon mixture onto the nut topping and using the wax paper, shape into a roll.  Ensure you get the nut topping on all sides of the roll. 

-Place in a casserole dish/flat surface and chill in the refrigerator for 1 hour.

-You can now easily transfer the roll onto a pretty platter and serve with crusty pieces of bread, crackers,or crudites if you are watching the carbs.  This is perfect for a low carbohydrate diet.

Grab a knife and enjoy!  Make sure you leave plenty for mom!

Till next time!

Dishin with Didi

Thursday, May 5, 2016

Mediterranean Farro Salad

So I needed to get on the bandwagon and try out the this new but "ancient grain"; called farro.  It's supposed to be the most "ancient of grains," the original, the healthiest.  Heaven knows I love grains.  So, I searched high and low for the product that didn't cost a zillion dollars per serving.

Let's face it.  I always, but always, try and feed my family the most healthiest (with a few indulgences thrown in for good measure of course) of diets.  But, I say; "BUT" I certainly am not going to break the bank to do so.

After finding the ancient said farro at my local Aldi store at the quarter of the price?  I so needed to try it out.  I am here to tell you...

I will be making this MORE OFTEN!  It was totally delicious! You can toss the farro in any way you want; I, of course, went the Mediterranean way! Bursting with Mediterranean, Greek, flavors, this salad is both nutty and delicious! Perfect for picnics and or potlucks! Absolute perfection I say!  No need for refrigeration as you can see, nothing is perishable, no mayo, or sour cream, etc.  You can add the feta cheese after if you want for this salad. I mean we need the feta cheese, right?  Right!

Ready for this very simple recipe?  Here we go;

Prep Time: 15 minutes
Cook Time: 25 - 30 minutes
Yield: 6 - 1 cup servings

2 cups farro Grain
4 Cups Water
4 scallions, (green onions, diced fine)
2 large tomatoes, seeded and diced
1-1/2 radishes, scrubbed and diced
1 large green pepper, diced
2 cups Feta Cheese, crumbled
1/2 cup olive oil
1 large lemon, (or 2 medium lemons), zested and juiced
3 tbsp fresh oregano or 1-1/2 tsp dried oregano
3 tbsp fresh parsley, diced
1 large garlic clove, diced fine
1-1/2 tsp salt
1/2 tsp pepper

-Boil farro according to directions and drain, set aside.

-Prep all the fresh ingredients in a bowl and set aside.

-When farro is boiled and drained add to a medium size bowl with the prepped vegetables. Fluff, using a fork.

-In a small bowl, add the olive oil, garlic, lemon juice, zest, salt & pepper.  Beat vigorously to incorporate and emulsify.

-Drizzle the dressing over the farro salad and mix till thoroughly incorporated. 

-Let's toss and then add in that amazing feta cheese if using shall we?

-Taste for seasonings and adjust as needed.

I served this amazing salad with grilled Portabello mushroom's and made it totally vegetarian.  Much to my hubby's dismay!  
He did enjoy it though in all honesty, especially with the crusty bread I served it with.  He made a sandwich with the mushrooms, but of course he did, and then enjoyed the salad by itself.  Yes, yes, hubby eats one thing at a time.  Much to my dismay!

So, if you are looking for an easy, delicious, and healthy for you and your family salad, look no further...

Till next time!

Dishin with Didi