http://www.food.com/slideshow/patriotic-party-picks-red-white-blue-recipes-89

Patriotic Party Picks at www.food.com

• 18 1/4 ounces white cake mix
• 1 cup water (or as indicated on cake mix directions)
• 1/3 cup oil (or as indicated on cake mix directions)
• 3 eggs (or as indicated on cake mix directions)
• 1/2 teaspoon blue food coloring
• 1/2 teaspoon red food coloring
• 1 (16 ounce) can vanilla frosting
• red white and blue candy sprinkles

Directions:

1. Prepare cake mix according to package directions.
2. In a small bowl, combine 1 1/3 cups batter with blue food coloring. In another small bowl, combine red food coloring with 1 1/3 cups batter. Leave the remaining batter plain.
3. Fill paper-lined muffin tins with 2 tablespoons red batter, 2 tablespoons plain batter, and 2 tablespoons blue batter. Do not swirl batter, leave it layered.
4. Bake at 350ºF for 20-24 minutes or until a toothpick inserted in a cupcake comes out clean.
5. Cool 10 minutes in pan and then remove cupcakes to a wire rack to cool completely.
6. Frost with vanilla frosting and decorate with sprinkles.
   
7. 
   

   • 3 ounces cranberry juice or 3 ounces fruit punch
   • 3 ounces Gatorade sports drink (blue)
   • 3 ounces sugar free 7-Up or 3 ounces Sprite
   • ice cube, fill glass to the top with cubes

   Directions:

   
   

   1. Place the ice cubes in the bottom 3rd of a tall 12 ounce clear glass. Pour the cranberry juice or fruit punch in to fill the bottom 3rd.
   2. Place a few more cubes in to the middle and pour in the blue Gatorade to fill the glass 2/3 full.
   3. Place the final 3rd of ice in the glass. Pour in the diet 7up or diet Sprite.
   4. Serve and enjoy!
      
      Also go to http://familyfun.go.com/4th-of-july/4th-of-july-recipes for further patriotic ideas.

   
   

http://picazzos.com/

My family absolutely enjoys this place! The food is just "out of this world" delicious!

Nearly everything on the menu is gluten-free.

 

 

http://glutenfreegoddess.blogspot.com/

Lemon Infused Pasta Salad Recipe with Fresh Herbs and Grilled Asparagus

This light and lemony gluten-free vegan pasta salad recipe is easy to toss together- yet elegant enough to serve at your next party or picnic with family and friends.

Ingredients:

1 12-oz. box gluten-free brown rice penne
1 1-lb. bunch thin asparagus
Extra virgin olive oil, as needed
1 large lemon
1/2 cup Vegenaise
2 tablespoons chopped fresh parsley or cilantro
1 tablespoon chopped fresh mint leaves
2 teaspoons chopped fresh dill
2 teaspoons chopped fresh marjoram
Sea salt
Black pepper, freshly ground

Instructions:

Bring a large pot of salted water to a rolling boil and stir in the brown rice penne. Cook until al dente- please do not over-cook.

Wash the asparagus. Trim off tough ends. Grill in a grill pan (or on a hot grill) until the spears are tender-crisp- don't over-cook these babies. You want them smoky and slightly crisp. Remove them from the grill pan or grill and let them cool a bit. Slice them into bite-size lengths.

When the pasta is cooked to al dente, drain well and pour into a large bowl. Drizzle with extra virgin olive oil, toss lightly to coat. Squeeze lemon juice all over the pasta and toss gently. Add the Vegenaise, asparagus, and fresh chopped herbs. Season with sea salt and black pepper, to taste. Again, toss gently to combine.

Serve immediately at room temperature when the flavors are fresh and vibrant.

You may also cover and chill, but before serving, allow the pasta salad to come up to room temperature for best flavor.

Serves six.

Prep time: 30 minutes

Strawberry-Passion Fruit Pavlova

http://www.marthastewart.com/892743/strawberry-passion-fruit-pavlova

Prep Time 15 minutes

Total Time 3 hours 45 minutes

Serves 8

Ingredients

• For the Meringue

  • 6 large egg whites, room temperature
  • Pinch of cream of tartar
  • 1 1/2 cups superfine sugar
  • 1 1/2 teaspoons cornstarch
  • 1/8 teaspoon salt
  • 1 teaspoon champagne vinegar or white-wine vinegar
  • 1 1/2 teaspoons pure vanilla extract

• For the Ricotta Cream

  • 1/2 vanilla bean, cut in half lengthwise
  • 12 ounces ricotta cheese (1 1/2 cups)
  • 1/4 cup granulated sugar
  • 3/4 cup heavy cream

• For Serving

  • 2 passion fruits
  • 20 strawberries, hulled and halved (about 12 ounces)

Directions

1. Make the meringue: Preheat oven to 250 degrees. Draw an egg shape 10 inches long and 8 inches wide at widest point onto a piece of parchment. Turn parchment over, and use it to line a baking sheet. Beat egg whites and cream of tartar with a mixer until soft peaks form. Gradually beat in superfine sugar, then cornstarch and salt, beating until stiff, glossy peaks form. Fold in vinegar and vanilla.
   
2. Using egg drawing as a guide, gently mound meringue on parchment; smooth sides. Bake 1 1/2 hours. Turn heat off, and let meringue cool in oven 2 hours.
   
3. Make the ricotta cream: Scrape seeds from vanilla bean, and blend them with ricotta and granulated sugar in a food processor until smooth. Transfer to a bowl, and whisk in heavy cream until thick and spoonable.
   
4. For serving: Cut passion fruits in half, and scoop out pulp and seeds. With the back of a spoon, crack a hole in top of meringue, and fill with ricotta cream. Layer on strawberries and passion fruit. Serve immediately.

Rolled Chicken Breasts with Almond-Mint Pesto and Zucchini

www.wholeliving.com

Serves 4

Ingredients

• 1 ounce whole blanched almonds (about 1/4 cup)
• 1 medium shallot, coarsely chopped
• 1 1/4 cups loosely packed fresh mint
• 1/2 cup finely grated pecorino cheese (about 1 ounce)
• 1 tablespoon plus 2 teaspoons extra-virgin olive oil
• 4 boneless, skinless chicken breast halves (about 6 ounces each)
• Coarse salt and freshly ground pepper
• Olive-oil cooking spray
• 3 medium zucchini (about 6 ounces each), cut into 3-by-1/2-inch strips
• 2 garlic cloves, smashed
• 1 tablespoon red-wine vinegar

• Coarse salt and freshly ground pepper

Directions

1. Toast almonds in a skillet over medium heat, tossing frequently, until golden and fragrant, about 6 minutes. Let cool completely. Process almonds and shallot in a food processor until a coarse paste forms. Add 1 cup mint; pulse a few times until coarsely chopped. Add cheese and oil; pulse a few times until combined. Transfer to a small bowl.
   
2. One at a time, place chicken breast halves on a cutting board between two sheets of plastic wrap. Pound with the flat side of a meat mallet or the bottom of a small, heavy skillet until 1/8 to 1/4 inch thick. Sprinkle each piece all over with 1/8 teaspoon salt; season with pepper.
   
3. Put breast halves on a cutting board, smooth side down, and spread evenly with pesto. Roll up chicken, starting with the pointed tip of each piece. Secure with two toothpicks, pushing them in sideways at an angle; set aside.
   
4. Coat a 12-inch nonstick skillet with cooking spray, and heat over medium-high heat until hot but not smoking. Add zucchini and garlic; season with 1/8 teaspoon salt. Cook, stirring occasionally, until zucchini just turns golden brown, about 5 minutes. Reduce heat to medium, and cook, tossing occasionally, 5 minutes. Stir in vinegar; season with pepper. Transfer zucchini to a medium bowl, and cover with foil.
   
5. Wipe skillet clean. Coat with cooking spray; heat over medium heat until hot but not smoking. Add rolled chicken, and cook, turning to brown all sides, about 5 minutes. Reduce heat to medium-low, and continue cooking until chicken is no longer pink in the center, 20 to 25 minutes. Let rest 5 minutes, and cut each roll into 5 pieces. Toss reserved zucchini with 1/4 cup mint. Divide zucchini and chicken among four plates.
   

 

http://www.rillitonursery.com/ 

I have been able to get both a delightful array of Goodwin Creek Lavender, and Lemon Variegated Thyme. It was a great experienced touring the nursery with my family, and getting the proper planting items. 

 

http://alfonsooliveoil.com/

A locally owned gourmet olive oil & balsamic store.

The Life of Spice

Herbs 1-3 years

Extracts 4 years (except pure vanilla which lasts indefinitely)

 

Ground spices 2-3 years

 Seasoning blends 1-2 years

 Whole spices 3-4 years