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Archives for 2014

Fiesta Summer Salad

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+ This Fiesta Summer Salad is inspired by Marcela Valladolid from The Food Network +

fiesta-summer-salad

This salad BLEW MY MIND… It’s simply amazing! It is seriously a flavor explosion in your mouth. It was inspired by Marcela Valladolid from the Food Networks show Mexican Made Easy. I took her recipe and then went a step further and turned it into a Mexican version of Panzanella Salad which is a bread salad. I added some spiced croutons and it was lovely! Here’s the recipe for the salad and you can find the recipe for the spicy croutons HERE…

Fiesta Summer Salad
 
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This salad is like a flavor explosion, your friends will be blown away!
Author:
Recipe type: salad
Cuisine: Mexican
Serves: 6-8
Ingredients
  • 2 teaspoons cumin seeds
  • 2 teaspoons coriander seeds
  • 1 dried chili de arbol or ½ teaspoon chili flakes
  • ¼ cup pine nuts
  • ½ cup extra virgin olive oil
  • ¼ cup balsamic vinegar
  • salt & pepper
  • ¾ cup pitted and halved kalamatta olives
  • ¾ cup green olives sliced
  • 2 cups grape or cherry tomatoes - halved
  • ½ cup of queso fresco or mild feta
  • 2 cups of spicy croutons
Instructions
  1. In a dry skillet over medium high heat, toast your cumin and coriander seeds and pine nuts until the nuts slightly brown. This will take about 2 minutes. Toss and stir the seeds and nuts to avoid them burning.
  2. Once they are finished toasting, add them to a small jar with the extra virgin olive oil, balsamic vinegar along with the salt and pepper. Store in the fridge for at least 30 minutes for the flavors to marry.
  3. For the salad, clean and cut your tomatoes and add to a large bowl. Add olives, croutons and cheese to the bowl and top with dressing

Creamy Avocado Gazpacho with Spicy Croutons

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+ Creamy Avocado Gazpacho with Spicy Croutons inspired by Tori Richie from Appetite for Adventure on The Food Network +

creamy-avacado-gazpacho-from-WhipperBerry

There is nothing better on a hot summer day than a cool, refreshing gazpacho! What is gazpacho? It’s a cold soup that is typically made with pureed vegetables or even fruit. It is fresh, clean and so delicious! Here is my take on Tori Richie’s Avocado Gazpacho recipe…

Creamy Avocado Gazpacho with Spicy Croutons
 
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A creamy and light cold soup that your friends and family will love!
Author:
Recipe type: soup
Cuisine: Mexican
Serves: 4-6
Ingredients
  • 2 large cucumbers - peeled & seeded
  • 3 avocados
  • 2 limes - juiced
  • ½ cup vegetable stock
  • 1 small jalapeño - seeded and chopped
  • 3 green onions - white and green
  • ½ teaspoon salt
  • ½ teaspoon cumin
  • ¼ teaspoon chili powder
  • ¼ teaspoon pepper
  • olive oil
  • 4-5 grape tomatoes - diced
  • ¼ cup queso fresco - crumbled
  • 4 large slices of crusty bread or pumpernickel bread
  • ½ stick of butter
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon mexican oregano
  • 1 teaspoon kosher salt
Instructions
  1. Clean and prep all your veggies and roughly chop each one. Add the cucumber, avocado, lime juice, vegetable stock, jalapeño, green onion, salt, cumin, chili powder and pepper to the jar of a blender. Blend until pureed. If the mixture is too thick, you can add more vegetable stock until you reach your desired consistency.
  2. Chill in the refrigerator for a least 30 minutes.
  3. For the spicy croutons... Cut bread into small bite sized pieces. Place in a 450˚ oven for 10 minutes.
  4. Melt butter and add chili powder, cumin, crushed Mexican oregano and salt.
  5. Remove croutons from oven and drizzle with butter mixture and toss to coat.
  6. Put croutons back into the oven for an additional 5 minutes.
  7. Remove from oven and let cool.
  8. When you are ready to serve the gazpacho, place the soup in small bowls, drizzle with a little extra virgin olive oil and top with spicy croutons, diced tomatoes and crumbled queso fresco.

Fiesta Scallop and Shrimp Cocktail

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+ Fiesta Scallop and Shrimp Cocktail recipe inspired by Marcela Valladolid from The Food Network’s Mexican Made Easy +

whipperberry-spicy-shrimp-and-scallop-cocktail

This is a fun new take on your basic shrimp cocktail and it’s super easy to make. The recipe was inspired by one of my favorite Food Network Chef’s Marcela Valladolid from  The Kitchen and Mexican Made Easy Fame.  I of course had to put a little WhipperBerry spin on it. Instead of poaching the scallops, I actually pan seared my scallops and then chilled them. It added a little more depth to the flavor of the scallop and I love it. Also, rather than starting from scratch with my cocktail sauce, I use a commercially prepared cocktail sauce as my base and then doctored it with some of Marcela’s ingredients. Here’s the recipe…

Fiesta Scallop and Shrimp Cocktail
 
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Surprise your guests with this fun and spicy to take on the classic shrimp cocktail!
Author:
Recipe type: Appetizer
Cuisine: American
Serves: 4
Ingredients
  • 1 lb. cooked shrimp (peeled, deveined, tail off)
  • 8 large sea scallops
  • 3 cups cocktail sauce
  • 1 large lime (juiced)
  • ½ of a serrano chili (finely diced)
  • ¼ teaspoon of Tabasco Soy Sauce
  • 2 tablespoons of olive oil
  • salt and pepper
Instructions
  1. In a large bowl or large canning jar, mix your cocktail sauce, lime juice, serrano chili, and spicy Tabasco soy sauce. Mix well, cover and let chill in the refrigerator for a least 30 minutes.
  2. Prepare scallops by rinsing gently with cold water, removing the "foot" a little flap that you will find on the side of the scallop. Just pull it off and discard. Completely dry the scallops and set on paper towel to absorb any moisture.
  3. In a skillet, add olive oil and set over high heat. Once the pan it hot, add the scallops and turn down the heat to medium high.
  4. Let the scallop cook for 2 minutes or until seared (brown) on one side and then flip over to sear the other side for another 2 minutes. Remove from the pan. Let cool and then store in an air tight container with a paper towel at the bottom, in the refrigerator until chilled and ready to use.
  5. When ready to serve, cut the scallops in half and place in a medium sized bowl. Add the shrimp making sure they are rinsed, dried and tail removed, into the bowl. Cover with cocktail sauce and combine. Place in serving cups with a small stock of celery to garnish.

The Party Bunch Link Party // no. 35

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Happy Friday!! It’s time to show off what you’ve been up to!!
Here are some of the goodies we fell in love with last week…

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Amy from The Idea Room, Mique from 30 Handmade Days, Heather from Whipperberry and Desiree from The 36th Avenue want to thank you for partying with us… You guys are the best!

Here are some of our favorites!

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Heather’s Favorite

Summer Chalkboard Wall from Life. Love. Larson.

Love this fun idea to help with the Summer Boredom!!

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Mique’s Favorite

Cherry Dr. Pepper Jello Squares from Inside BruCrew Life

These look and sound so refreshing for summer!

dr. pepper squares

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Amy’s Favorite

S’more Brownie Batter Bars from Tastes of Lizzy T

Nothing says summer more than a good tasting s’more!

Smore-Brownie-Batter-Bars

TPB-Desi-Favs

Desiree’s Favorite

DIY Patriotic Glitter Candles from A Pumpkin and a Princess

These are so cute and would be a perfect addition to your Holiday BBQ!!

Patriotic-Glitter-Candles-4th-of-July-Printable

As always thank you for so may fabulous projects and recipes!

We hope you take a minute and button up here!

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Also we want to invite you to click here and follow

The Party Bunch Favorites on Pinterest.

We are featuring more of our favorite projects and recipes from the link party on this board!

Now it is time to party!

TPB Party Bunch Link Up... Every Friday to Sunday link up your projects over at theidearoom.net , thirtyhandmadedays.com , whipperberry.com or the36thavenue.com Four bloggers = ONE BIG PARTY! We can't wait to see your projects!

Here are a few things to remember before you link up!

  • Please make sure to share the love and grab a button here to let your readers know that you linked up with us!
  • By linking up with The Party Bunch, you are giving permission to any of us to feature your projects and recipes on our social media with a link back to you. Thanks!