Following In His Light Creates A Winning Recipe

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Recipe contests aren’t what they used to be. In the olden days (going back 30 years) I could create a recipe, type it up and snail mail it to the sponsor. On occasion, I did need to include a UPC symbol as proof of purchase, but that was about it. All of my creative energy actually went into developing a tasty recipe and finishing it off with a clever name. There were big cash prizes, fabulous vacations and even a Harley Davidson to be won back in those times.

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Over the years entering recipe contests has gotten more complicated, time consuming and competitive. Social media and the economy have played a huge part in how a sponsor may present a contest. The expectations are much higher. The work much greater. If I wanted to be in it to win it then I would need to stop living in the past and make some big changes.

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Learning food styling and food photography is paramount if one wants to enter recipe contests these days. Just about every contest now requires a photo. Eat with your eyes first has a whole new meaning, but what it takes to capture a truly stunning, mouth-watering, I want to eat my computer food photo is so much more than a click on the iPhone. Professional food stylists and photographers earn every penny and have my utmost admiration.

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Truth be told food photography is not only difficult, but also expensive. Cameras, lenses, tripods, lighting, props….the list is endless. I resisted investing in it and sadly myself for a long time. It was not only the money that held me back, but more a total lack of confidence that I could actually learn to take a good picture. Like everything else these days it’s technical and I am not wired that way. I knew it would be a difficult challenge.

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Quite frankly it scared me, but a great teacher changed all that. A gentle motivator and filled with kind encouragement Christina leads and facilitates a food photography group on Facebook. I lurked in her group for months reading and learning from the members. They range from amateurs to professionals and are a generous group when it comes to sharing food photography tips and tricks. Christina also has a blog covering just about every food photography subject one can imagine and in language one like me can understand. The more I lurked the more I thought it might be possible for me to upgrade from my iPhone and get on the fine food photography band wagon.

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I still have a long way to go when it comes to food photography, but I have been so over the moon since Eggland’s Best chose me as their grand prize winner in their “foodtography” recipe contest. As always hard work pays off. I’m just really proud of myself for stepping outside the comfort zone to learn something I never thought I could. Following in his light has its rewards.

Thank you Eggland’s Best for this challenge. Thank you Christina for being the most encouraging teacher. Thank you to all my family and friends and even strangers who voted for my photo and helped get me into the winner’s circle. Thank you always to my children who inspire me beyond words. These days it does seem to take a village to win a recipe contest.

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Thank you Eggland’s Best

I love this cake for its ease of preparation and deliciously healthy ingredient list. Decorate it with your favorite fresh fruit and own artistic flair. Send me a photo please!

Fruit & Yogurt Smoothie Bowl Cake

1¼-cups all-purpose flour

¼ cup almond flour

1-tablespoon chia seeds plus additional for garnish

2 teaspoons baking powder

½ teaspoon salt

3 Eggland’s Best Eggs

1-cup sugar

1 ½ cups plain Greek yogurt (I use 2% fat), divided

½ cup canola oil

2 teaspoons grated lemon zest

½ teaspoon almond extract

1 to 1 ½ -tablespoons honey

fresh sliced fruit and chopped toasted chopped almonds for garnish

Heat oven 350F. Spray a 9-inch round cake pan with no-stick baking spray. In large bowl, whisk flour, almond flour, chia seeds, baking powder and salt until mixed. In another bowl, whisk eggs, sugar,1-cup yogurt, oil, lemon zest and almond extract until well blended. Pour wet ingredients into dry and whisk until batter is smooth. Pour batter into prepared pan. Tap pan on counter a few times to remove any air bubbles and evenly distribute batter. Bake cake in center of oven for 40 to 50 minutes or until golden brown and wooden pick inserted in center comes out clean. Cool cake in pan on wire rack for 10 minutes. Turn out cake and cool completely. Mix remaining ½ cup of yogurt with ½-tablespoon of honey; spread over center of cake leaving about a 1-inch border. Decorate top with sliced fresh fruit, toasted almonds and chia seeds. Drizzle with remaining honey.

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Sparkling Emerald Palmer

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The kids are back to school, but summer is hardly over. Celebrate with one more picnic, BBQ or deck party. Today’s recipe is my second entry in the Steviva Blogger Recipe Challenge. It’s my new go-to summer drink which can also be dressed up for any upcoming holiday parties.

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Never a fan of green juice you might wonder how I came up with this emerald beauty. Well, I am a huge fan of the drink called an Arnold Palmer. It’s a mix of lemonade and iced tea. I wanted a healthier version that would still quench my thirst, but eliminate all the sugar. While I was at it I thought I could boost the flavor profile and health benefits with fresh cucumbers and mint from my garden and a touch of matcha tea.

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The drink gets its sweetness from Nectevia. Nectevia is made from organic agave nectar that is enhanced with stevia. It’s 4x sweeter than sugar, safe for diabetics, Kosher, non-GMO and easily dissolves in liquids. It has a clean refreshing sweetness with no bitter after taste. It’s perfect for sweetening beverages like my Sparkling Emerald Palmer. Cheers!

Sparkling Emerald Palmer

1 medium organic (unwaxed) cucumber, ends trimmed (do not peel), chopped

1 tablespoon chopped fresh mint leaves

2½ cups cold water

¼ cup fresh lime juice

¼ cup fresh lemon juice

¼ cup Nectevia or more to taste

1 teaspoon matcha green tea powder

chilled sparkling water, club soda, prosecco or champagne

fresh mint, lime slices, fresh raspberries for garnish

In a blender, combine chopped cucumber, mint and ½ cup of water; blend until mixture is smooth. Add remaining water, lime and lemon juice, Nectevia and green tea powder; blend until mixture is very smooth. Strain, if desired. Pour into ice-filled glasses or shake with ice and strain into flutes. Top with sparkling water or prosecco. Garnish edge of glass with a fresh lime slice and sprig of mint. Float raspberries in glass, if desired. 

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Sparkling Emerald Palmer dressed up for the holidays

For more information and recipes check out these steviva brands links.

Website: https://www.steviva.com/

Facebook: https://www.facebook.com/steviva

Twitter: https://twitter.com/steviva

Instagram: https://www.instagram.com/stevivabrands/

Pinterest: https://www.pinterest.com/stevivabrands/

Thank you Stevia Brands for this fun opportunity to play with my food and drinks. A toast to you.

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Also… if you want to take advantage of a 20% discount Please use coupon code: THANKYOU when checking out of our on-line store at http://steviva.com/store/

 

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Respect Your ElderBerries

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Retirement? What’s that? I have never been so busy in my life. On any given day I am cooking/baking up a storm, baby-sitting my grand-daughter, tending the garden and traveling here or there. I am not complaining, but here is the thing. While my mind still thinks I am 30, the body knows I am double that number. I get a bit tired a bit quicker, but that is not going to stop me. While I always taught my children to respect their elders I just can’t believe I am that person now. I will do whatever it takes to stay healthy, vibrant and energetic because I have a sweet grand-daughter who is no longer walking, but running. “Wait for Kiki Annabelle”!

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Enter elderberries. Recently, I was gifted some elderberry products from Ann & Rodger Lenhardt of Norm’s Farms. The information on the web site is fascinating. I didn’t know much about elderberries, but in my research learned that Hippocrates (ancient Greek father of medicine) referred to “elders” as his “medicine chest”. High in vitamin C, iron, antioxidants and potassium elderberries outshine all those other “super fruits” that seem to have gotten lots of press lately. Not only are the berries nutritious, but they are delicious and come in a variety of supplements, syrups and jams to boost your immune system and good health.

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I very much enjoyed developing a few recipes with Norm’s Farms products. First up is a very simple appetizer (great for those outdoor deck parties y’all are throwing right now) using the most sweet and savory Elderberry Ginger Pecan Jam. I love the crunch contrast of the pecans mixed in with the fruit. Next Thanksgiving skip the cranberry sauce and serve this jam with your roast turkey. You heard it here first.

Crispy Melted Cheese Cups with Elderberry Ginger Pecan Jam

2 ounces cream cheese, softened

½ cup shredded sharp cheddar cheese

1-package (15 count) mini fillo shells

1/8 teaspoon freshly ground black pepper

Norm’s Farms Elderberry Ginger Pecan Jam

Heat oven 350F. Mix cream cheese, cheddar cheese and pepper until well blended. Remove shells from all packaging. Fill shells with cheese mixture and place on a baking sheet. Bake 8 minutes. Remove tray from oven and top each with a small spoonful of jam. Return to oven and bake 1 to 2 more minutes or until heated through. Makes 15 small bites.

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The next recipe uses Norm’s Farms Blueberry Elderberry Preserves. While developing a dessert recipe would have been the obvious choice I decided on another savory one. Plus this vinaigrette does double duty as a salad dressing and marinade taking full advantage of all the greens in my garden and the grill. After all, the weather is so fine right now I’m betting you’d rather be outside enjoying yourself rather than stuck in the kitchen.

Blueberry Elderberry Vinaigrette & Marinade

¼ cup Norm’s Farms Blueberry Elderberry Preserves

¼ cup canola oil

¼ cup fresh lime juice

2 tablespoons seasoned rice vinegar

2 tablespoons soy sauce (regular or low-sodium)

2 teaspoons chili garlic sauce

1 teaspoon toasted sesame oil

Whisk all ingredients until well blended. Drizzle over your favorite salad as a vinaigrette or use as a marinade on fresh chicken and/or pork. I like to marinade meat overnight and grill the next day.

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Norm’s Farms products are sold in many stores across the USA and can also be ordered directly from their web site. Click on the link, Norm’s Farms for more great recipes, too. Enjoy.

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elderberries from Norm’s Farm