Recipe Recap http://www.reciperecap.com/rss/ en Fri, 21 Jul 2017 21:27:39 CDT Fig and Blue Cheese Appetizer Platter http://www.reciperecap.com/fig-and-blue-cheese-appetizer-platter-13122175/ Thu, 29 May 2014 01:57:43 CST http://www.reciperecap.com/fig-and-blue-cheese-appetizer-platter-13122175/

This Fig and Blue Cheese Appetizer Platter is one of my favorite dishes to serve at wine tasting parties. Because of the Mediterranean theme of the figs and blue cheese, if you choose one from France, it is only appropriate to pair this up with bolder robust Mediterranean wines like old vine zines and bigger cabs.

Another good way to go is sweet wines from Sauternes or Rieslings. The salt of the blue cheese offsets the sweet these types of wines. The fig also compliments the sweet wine when it is cut with blue cheese.

Ingredients:


  • Blue Cheese (Your French Cave Age Blue Cheese of Choice)
  • Figs

Directions:


Simply slice large enough triangle of blue cheese to fit the crowd and do the same for the figs. This is such a simple platter that looks beautiful with the contrast between the white and reds of the figs.



Originally at: Recipe Recap

Fig and Blue Cheese Appetizer Platter

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Grilled Salmon with Avocado Tomato Salsa http://www.reciperecap.com/grilled-salmon-with-avocado-tomato-salsa-13122174/ Sun, 11 May 2014 15:15:43 CST http://www.reciperecap.com/grilled-salmon-with-avocado-tomato-salsa-13122174/

This grilled salmon with avocado tomato salsa is as beautiful as it is delicious. It is also incredibly healthy and based on the key tenants of the Mediterranean Diet. Healthy fats from the fish, olive oil and avocado and healthy vegetables and seasoning. The bright colors from the avocado tomato salsa light up the plate.

Ingredients

  • 1 salmon filet, cut into individual portions
  • 2 cloves garlic, grated
  • Olive oil
  • Salt and pepper
  • 1 avocado, diced
  • 3 large tomatoes, diced
  • 1 tbs. capers
  • 1 clove garlic, minced
  • 2 limes, juiced
  • 2 tbs. parsley, minced

Directions

  1. In a medium bowl, combine the avocado, tomatoes, capers, garlic, lime juice, and parsley. Drizzle with olive oil and toss to coat. Season with salt and pepper. Refrigerate for four hours, or overnight, to allow the flavors to meld. 
  2. Preheat a grill to medium heat. In a small bowl, combine olive oil and garlic. Brush on the salmon fillets and then season with salt and pepper.
  3. Grill the fish until it flakes easily with a fork, flipping once, about 15 minutes.
  4. Arrange a bed of salsa on a plate and top with the warm salmon. Garnish with additional parsley and capers if desired.

Originally at: Recipe Recap

Grilled Salmon with Avocado Tomato Salsa

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Italian Risotto Tomato Tower http://www.reciperecap.com/italian-risotto-tomato-tower-13122173/ Tue, 06 May 2014 14:04:52 CST http://www.reciperecap.com/italian-risotto-tomato-tower-13122173/

This layered risotto tomato tower recipe is a twist on a classic Italian dish is easier than it looks to make and will be sure hit with your dinner guests. It’s not risotto in the true sense of the word, but uses the same rice you would use for risotto. The beauty is in the layering of the tomato layers that really sets this creative dish a part.

Ingredients

  • 2 cups cooked risotto rice, chilled
  • Whole milk
  • Salt and pepper
  • 1 lb. tomatoes, diced
  • 3 cloves garlic, grated
  • Handful basil, diced
  • Additional basil, for garnish
  • Olive oil

Directions

  1. Combine the diced tomatoes, garlic, and basil in a bowl. Toss with olive oil and season with salt and pepper. Refrigerate for at least one hour.
  2. Combine the risotto with a splash of milk and season with salt and pepper. Push a small layer of risotto into the bottom of individual springform pans. Top with the tomato mixture, another layer of risotto, and finish with a layer of tomatoes. 
  3. Refrigerate for 12 hours, or overnight. Garnish with fresh basil before serving.

 

Originally at: Recipe Recap

Italian Risotto Tomato Tower

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Rustic Rosemary Roasted Potatoes http://www.reciperecap.com/rustic-rosemary-roasted-potatoes-13122172/ Fri, 25 Apr 2014 12:09:31 CST http://www.reciperecap.com/rustic-rosemary-roasted-potatoes-13122172/

This beautifully simple rosemary roasted potatoes recipe is a great way to compliment any meal. They go just as well with a side of chicken for dinner or scrambled eggs for breakfast. Going the extra mile and adding in the garlic and rosemary make all the difference.

Ingredients

  • 1 lb. baby red potatoes, cut into quarters
  • 3 cloves garlic, grated
  • Olive oil or Sunflower oil
  • Salt and pepper
  • Several sprigs of fresh rosemary

Directions

  1. Preheat the oven to 450 degrees. In a large bowl, add the potatoes, garlic, and enough olive oil or sunflower oil to coat. Toss to combine. Season liberally with salt and pepper.
  2. Brush a baking sheet with additional olive oil or sunflower oil. Arrange the potatoes in a single layer and top with a handful of fresh rosemary springs. Roast, turning once, for 30 minutes, or until golden brown and cooked through.
  3. Remove the potatoes from the oven, garnish with additional rosemary, and serve.

 

Originally at: Recipe Recap

Rustic Rosemary Roasted Potatoes

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Green Beans With Almonds Recipe http://www.reciperecap.com/green-beans-with-almonds-recipe-13122171/ Fri, 18 Apr 2014 15:41:28 CST http://www.reciperecap.com/green-beans-with-almonds-recipe-13122171/

This green beans with almonds recipe is a simple and healthy side dish. The olive oil add a wonderful heart healthy Mediterranean flair and depth to this delicious dish. This is a great way to turn boring green beans into something special to impress your guests.

Ingredients

  • 1 lb. green beans, ends snapped off, rinsed
  • 1 cup sliced almonds
  • 4 tbs. olive oil
  • 1 clove garlic, grated
  • Salt and pepper, to taste

Directions

  1. Bring a pot of water to a rolling boil. Add salt and then the green beans. Boil for three to four minutes, or until bright green yet still firm. Drain and cover to keep warm.
  2. Heat olive oil in a skillet and add the garlic, sautéing until the garlic is translucent. Add the almonds, tossing to coat, and cook for one to two minutes, or until fragrant and light brown.
  3. Toss the green beans with the olive oil, almonds, and garlic. Season with salt and pepper. Serve warm

Originally at: Recipe Recap

Green Beans With Almonds Recipe

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Simple Grilled Italian Zucchini Recipe http://www.reciperecap.com/simple-grilled-italian-zucchini-recipe-13122170/ Sat, 05 Apr 2014 16:27:58 CST http://www.reciperecap.com/simple-grilled-italian-zucchini-recipe-13122170/

This Grilled Italian Zucchini Recipe is a fantastic Italian side dish that is very simple to make and full of flavor! The olive oil and fresh herbs compliment the zucchini nicely and makes the dish just as healthy as it is tasty.

Ingredients

  • 1 lb. zucchini, sliced into rounds
  • 2 cloves garlic, minced
  • Olive oil
  • Salt and pepper
  • Flat-leaf parsley

Directions

  1. Preheat a gas or charcoal grill to medium-high. Add enough olive oil to a bowl to coat the zucchini, and then whisk in the minced garlic. Add the zucchini and toss to coat, seasoning with salt and pepper.
  2. Grill the zucchini until lightly brown and soft, about five to seven minutes per side. Serve garnished with flat-leaf parsley either warm or at room temperature.

Originally at: Recipe Recap

Simple Grilled Italian Zucchini Recipe

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Fresh Tomato Cucumber Pasta Salad http://www.reciperecap.com/fresh-tomato-cucumber-pasta-salad-13122169/ Sat, 29 Mar 2014 18:21:40 CST http://www.reciperecap.com/fresh-tomato-cucumber-pasta-salad-13122169/

This tomato cucumber pasta salad is a great recipe that is simple to make and healthy. Sometimes it is the more simple recipes that make a lasting impression on your dinner guests. This is also a great pasta to be served cold as well as hot.

Ingredients

  • 1 lb. pasta
  • Assortment of heirloom tomatoes, cut into wedges
  • 1 English cucumber, sliced
  • ½ cup Garlic-infused olive oil
  • ½ cup white wine vinegar
  • Salt and pepper, to taste
  • Young basil, stems removed, leaves left intact

Directions

  1. Bring a large pot of water to a boil. Add a handful of salt and then the pasta. Cook softened yet still firm, approximately 10 minutes. Drain and rinse under cold running water. Toss with a tablespoon of olive oil and then refrigerate for 4 to 6 hours.
  2. Combine the remaining olive oil and the vinegar in a large, deep bowl, whisking to combine. Season with salt and pepper. Add the pasta, tomatoes, and cucumbers, tossing to combine. 
  3. Refrigerate for six hours, or overnight, to allow the flavors to combine. Top with fresh basil before serving.

Originally at: Recipe Recap

Fresh Tomato Cucumber Pasta Salad

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Beautiful Berry-Fig Dessert http://www.reciperecap.com/beautiful-berry-fig-dessert-13122168/ Fri, 21 Mar 2014 19:00:58 CST http://www.reciperecap.com/beautiful-berry-fig-dessert-13122168/

This fig berry cream dessert recipe is as beautiful as it is delicious! The fresh strawberries compliment nicely with the fig and cream sauce. Figs are a fun surprise ingredient to most people as they are not used very often, but absolutely should be!

Ingredients

  • Fresh figs, sliced
  • Strawberries, rinsed and sliced
  • 1 cup heavy cream
  • 1 fresh vanilla pod, seeds scraped out
  • 3 egg yolks
  • 1/3 cup white sugar
  • 3 tbs. bourbon
  • Cinnamon sticks
  • Star anise
  • Chocolate, for garnish

Directions

  1. Place the fruit inside individual serving dishes.
  2. In a medium saucepan, heat the heavy cream over low heat. Add the vanilla beans, one cinnamon stick and two to three star anise and slowly bring it to a simmer. Do not use high heat – it will scorch the cream.
  3. Remove the cream from the heat. In a separate bowl, whisk the egg yolks and sugar together until fluffy. Add a ladle-full of the hot cream to the bowl, whisking constantly, and then add this back in to the remaining cream. Place the pan back on low heat and cook for six to seven minutes, stirring constantly. Remove from the heat and strain the sauce, or pick out the star anise and cinnamon.
  4. Top the fruit with the warm sauce. Garnish each dish with additional cinnamon sticks and star anise, topping with chocolate.

Originally at: Recipe Recap

Beautiful Berry-Fig Dessert

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Tomato Mushroom Risotto Cake http://www.reciperecap.com/tomato-mushroom-risotto-cake-13122167/ Mon, 10 Mar 2014 20:44:18 CST http://www.reciperecap.com/tomato-mushroom-risotto-cake-13122167/

This tomato mushroom risotto recipe is as beautiful as it is delicious and a creative dish sure to impress your friends with your kitchen creativity. If you can master this recipe you will be the talk of your next dinner party! I love how this meal presents itself.

Ingredients

  • 1 cup uncooked Arborio rice
  • 5 cups chicken stock
  • 1 cup fresh parmesan cheese, grated
  • ½ cup dry white wine
  • 3 tbs. olive oil, plus more for drizzling
  • 2 large fresh eggs, beaten
  • 12 ounces baby bella mushrooms, chopped
  • Fresh tomatoes
  • Basil
  • Flour
  • Salt and pepper

Directions

  1. Bring the chicken stock up to a low simmer in a saucepan. In a deep skillet, heat the olive oil and toast the rice until fragrant. Add ½ cup dry white wine, stirring constantly. Add a ladle-full of simmering chicken stock, stirring the rice until the liquid is absorbed. Continue adding the stock, a ladle-full at a time, until the rice is rich and creamy. Remove the rice from the heat and stir in the parmesan cheese. Allow to cool to room temperature and then refrigerate for at least 4 hours. 
  2. Preheat the oven to 350 degrees. Combine the risotto with the eggs, seasoning with salt and pepper. If the mixture is too wet, add a bit of flour until it clumps together easily. Form the risotto into small, circular springform pans. Top with diced mushrooms and drizzle with olive oil. Bake for approximately 20 minutes, or until set. 
  3. Allow to cool slightly and then remove from the pans. Top with fresh tomato and basil before serving.

Originally at: Recipe Recap

Tomato Mushroom Risotto Cake

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Italian Eggplant Rollups Appetizer Recipe http://www.reciperecap.com/italian-eggplant-rollups-appetizer-recipe-13122166/ Fri, 28 Feb 2014 09:26:31 CST http://www.reciperecap.com/italian-eggplant-rollups-appetizer-recipe-13122166/ This Eggplant Rollup recipe is a creative and delicious twist on a traditional Italian cheese, tomato and basil appetizer. Adding in the eggplant adds an beautiful splash of dark purple color to make your dish shine.

Ingredients

  • 1 eggplant, cut into strips
  • 1 log goat cheese, chilled and cut into cubes
  • 4 roma tomatoes, diced
  • 2 tbs. balsamic vinegar
  • 3 tbs. olive oil, plus more for cooking
  • Salt and pepper, to taste
  • Chives
  • Basil

Directions

  1. Preheat the oven to 450 degrees. Season the eggplant with salt and pepper, arrange on a baking sheet, and drizzle with olive oil. Bake until soft and lightly browned, about 20 minutes. Remove from the oven and let cool.
  2. Place the eggplant strips on a large cutting board. In a small bowl, whisk together the vinegar and oil, seasoning with salt and pepper. Add the diced tomatoes and toss to combine. Arrange the tomatoes evenly along the eggplant and top with the goat cheese. Roll and tie with chives. Garnish with basil and serve.

Originally at: Recipe Recap

Italian Eggplant Rollups Appetizer Recipe

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Roasted Eggplant With Pea Puree http://www.reciperecap.com/roasted-eggplant-with-pea-puree-13122164/ Sun, 23 Feb 2014 09:23:23 CST http://www.reciperecap.com/roasted-eggplant-with-pea-puree-13122164/ This healthy roasted eggplant with pea puree recipe is surprisingly easy to make and will surprise your dinner guests with your creativity. This can make for a great appetizer especially if your dinner theme is Italian.

Ingredients

  • 1 eggplant, cut into rounds
  • 1 bag frozen peas
  • 4 tbs. chives, chopped
  • 1 clove garlic
  • Olive oil
  • Salt and pepper
  • Cherry tomatoes, rinsed and patted dry

Directions

  1. Heat the oven to 450 degrees. Arrange the eggplant rounds on a baking sheet and season both with salt and pepper. Drizzle liberally with olive oil. Roast until soft and lightly browned, flipping once, 20 to 30 minutes.
  2. Steam the peas according to package directions. Add to a food processor along with a clove of garlic. Season with salt and pepper. Puree until just combined, adding olive oil to bring the mixture together.
  3. Remove to a bowl and fold in chives. Place the eggplant on a platter and top with the puree, adding a cherry tomato to each. Serve warm or at room temperature.

Originally at: Recipe Recap

Roasted Eggplant With Pea Puree

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Stuffed Dates Appetizer Recipe http://www.reciperecap.com/stuffed-dates-appetizer-recipe-13122163/ Sun, 16 Feb 2014 09:19:22 CST http://www.reciperecap.com/stuffed-dates-appetizer-recipe-13122163/ This stuffed date recipe is a wonderful classic appetizer or dessert. It is also a great item to include on cheese platters or to accompany wine tasting. Bring these little guys to your next dinner party and you will be sure to impress.

Ingredients

  • Dry dates, pitted
  • Walnuts
  • Pistachios
  • Goat cheese

Directions

  1. Slice a pocket into the dates with a paring knife. Use your thumb to open it as far as possible without tearing the date.
  2. Fill each date with either walnut, pistachio kernels, or a spoonful of goat cheese. Arrange on a platter and serve.

Originally at: Recipe Recap

Stuffed Dates Appetizer Recipe

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How To Make Homemade Dill Pickles http://www.reciperecap.com/how-to-make-homemade-dill-pickles-13122162/ Sun, 09 Feb 2014 17:14:41 CST http://www.reciperecap.com/how-to-make-homemade-dill-pickles-13122162/ There is just something about homemade pickles that make them taste so much better. Here is a simple homemade dill pickle recipe that is very easy to do and taste amazing. You add in some unique ingredients to this base if you are feeling extra creative.

Ingredients

  • 6 pickling cucumbers, cut into spears
  • 1 cup water
  • 1 cup white wine vinegar
  • 1 tsp. salt
  • 1 tbs. sugar
  • 1 tbs. white peppercorns 
  • 2 cloves garlic, sliced in half
  • Several sprigs of fresh dill

Directions

  1. Combine the water, vinegar, salt, and sugar in a bowl, whisking until the salt and sugar dissolve. 
  2. Place the cucumber spears and dill in a large resealable jar. Add the peppercorns and garlic. Pour the vinegar mixture over it. Refrigerate for 12 hours and then serve. Pickles will last for up to a month in the fridge.

Originally at: Recipe Recap

How To Make Homemade Dill Pickles

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Goat Cheese Canapes Appetizers http://www.reciperecap.com/goat-cheese-canapes-13122161/ Fri, 31 Jan 2014 22:12:49 CST http://www.reciperecap.com/goat-cheese-canapes-13122161/ These wonderfully creamy Goat Cheese Canapes are a fantastic appetizer or recipe for most dinner parties. This recipe is also a great idea for wine parties. The Savory of this side dish works especially well with red wine.

Ingredients

  • 1 log goat cheese
  • 2 cloves garlic, grated
  • 1 jar sundried tomatoes, drained and patted dry
  • Rosemary, for garnish
  • Salt and pepper, to taste

Directions

  1. Combine the goat cheese with garlic and season with salt and pepper. Blend to combine in a food processor. Arrange on a sheet of plastic wrap and roll it into a log. Refrigerate for four hours.
  2. Unwrap the goat cheese and slice it into rounds. Top each round with sundried tomatoes and rosemary. Serve with crusty bread and/or crackers.

Originally at: Recipe Recap

Goat Cheese Canapes Appetizers

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Baked Green Olives Tapas http://www.reciperecap.com/baked-green-olives-tapas-13122160/ Wed, 22 Jan 2014 23:52:51 CST http://www.reciperecap.com/baked-green-olives-tapas-13122160/

This baked green olives recipe is a great Spanish tapas inspired appetizer you can impress your friends with at your next gathering. They have a wonderful olive taste you’ll love with the great crisp of the bread coating.

Ingredients

1 loaf stale bread, ground into crumbs
1 jar green olives, drained and patted dry (no pits)
¼ cup flour
1 egg, beaten
2 to 3 tbs. olive oil, plus more for drizzling
Salt and pepper, to taste

Directions

1. Preheat the oven to 450 degrees.
2. Combine the bread crumbs with olive oil until just moist. Season with salt and pepper. Dredge the olives in flour, then the egg wash, then the olive oil breadcrumb mixture. Arrange on a baking sheet.
3. Drizzle with additional olive oil and bake until lightly brown, about 15 to 20 minutes, turning halfway through. Skewer with toothpicks before serving.

Originally at: Recipe Recap

Baked Green Olives Tapas

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Roasted Asparagus with Croutons http://www.reciperecap.com/roasted-asparagus-with-croutons-13122159/ Fri, 17 Jan 2014 18:48:35 CST http://www.reciperecap.com/roasted-asparagus-with-croutons-13122159/

This roasted asparagus with croutons recipe is a simple yet elegant recipe perfect for impressing your guests or family with your creativity. The various flavors mix together beautifully and it a great Italian appetizer you will love.

Ingredients

  • 1 lb. of asparagus, ends snapped off
  • 1 loaf of Italian-style bread, sliced into squares
  • 1 jar pickled tomatoes
  • Rosemary, for garnish
  • Salt and pepper, to taste
  • 2 cloves garlic, sliced in half. 
  • Olive oil

Directions

  1. Preheat the oven to 450 degrees. Arrange the asparagus on a baking sheet and season with salt and pepper, drizzling liberally with olive oil. Toss the asparagus to coat and spread them evenly across the sheet. Roast for 15 minutes before removing them from the oven to cool.
  2. Brush bread slices with olive oil. Toast under the broiler until golden brown, flipping halfway through.
  3. Remove the bread from the oven and immediately rub each bread slice with the cut side of a garlic clove. 
  4. Arrange the asparagus on a plate. Top with the bread, a pickled tomato, and skewer with a stem of rosemary.

Originally at: Recipe Recap

Roasted Asparagus with Croutons

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Sausage and Cheese Stuffed Mushrooms http://www.reciperecap.com/sausage-and-cheese-stuffed-mushrooms-13122158/ Sun, 12 Jan 2014 17:45:30 CST http://www.reciperecap.com/sausage-and-cheese-stuffed-mushrooms-13122158/
This sausage and cheese stuffed mushroom recipe is a great elegant but yet simple to prepare recipe perfect for appetizers at any dinner party. Feel free to substitute the sausage for other meats or non-meat options if you prefer. It's hard to mess this recipe up.

Ingredients

  • 1 lb. large white mushrooms, stems removed
  • ½ lb. hot Italian sausage
  • ½ cup shredded mozzarella cheese, low-moisture 
  • ¼ cup parmesan cheese, grated
  • ½ cup Italian style breadcrumbs
  • 3 tbs. rosemary, chopped
  • Olive oil
  • Salt and pepper
  • Chives

Directions

  1. Preheat the oven to 450 degrees.
  2. Combine the Italian sausage with breadcrumbs, rosemary, and mozzarella cheese. Season with salt and pepper.
  3. Stuff the mushroom caps with the sausage mixture. Arrange on a baking sheet and top with parmesan cheese. Drizzle with olive oil.
  4. Bake for 20 to 30 minutes, or until the tops are bubbling, brown, and the sausage is cooked through. Garnish with chives before serving.

Originally at: Recipe Recap

Sausage and Cheese Stuffed Mushrooms

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Brie Honey Walnut Cheese Platter http://www.reciperecap.com/brie-honey-walnut-cheese-platter-13122157/ Tue, 07 Jan 2014 02:01:03 CST http://www.reciperecap.com/brie-honey-walnut-cheese-platter-13122157/

Want a sure way to impress your guests at your next wine party? This Brie Honey Walnut Cheese Platter on a layer of sliced apples, will do the trick! You can accompany the cheese dish with crackers or bread, or both. Be creative and have fun.

Ingredients:

  • Small Round of Brie
  • Honey
  • Walnuts (roasted or candied)
  • 1 Apple

Directions:

  1. Cut the apple into thin slices and place in circle pattern on dish.
  2. Place Round of Brie on the apple slices
  3. Sprinkle on the walnuts
  4. Drizzle on the Honey and Serve with Crackers or Bread

Originally at: Recipe Recap

Brie Honey Walnut Cheese Platter

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Homemade Cake Pops Without Molds http://www.reciperecap.com/homemade-cake-pops-without-molds-13122156/ Sat, 04 Jan 2014 09:38:20 CST http://www.reciperecap.com/homemade-cake-pops-without-molds-13122156/ Here is a creative way to make the popular cake pop without cheating and using a cake pop mold, or if you don’t happen to have one when the craving hits you. This is a fun recipe to involve your kids in and the artsy creativity will keep them entertained for hours.

Ingredients

  • 1 ½ cups flour
  • 1 cup sugar
  • 2 tsp. baking powder
  • ½ tsp. salt
  • 2 eggs
  • ½ cup whole milk
  • 3 tsp. vanilla
  • 1/2 cup butter, melted
  • ½ cup whipped cream cheese
  • 4 tbs. butter, melted
  • 1 tbs. heavy cream
  • 24 ounces white chocolate, chopped
  • Food coloring
  • Candy

Directions

  1. Preheat the oven to 350 degrees. Mix the flour, baking powder, sugar and salt in one bowl and the eggs, milk, vanilla and butter in another. Add the dry ingredients to the wet, whisking to combine. Pour into a greased and floured 9-by-9 pan and bake for 25 minutes, or until a toothpick inserted in the center comes out clean. 
  2. Tear the cake into small pieces. Fold in melted butter and heavy cream to soften, and then add the cream cheese. Refrigerate, covered, for 48 hours. 
  3. Roll the cake into small balls and arrange on a large, parchment covered tray. Skewer each ball with a stick. Freeze for about 30 minutes to harden.
  4. Bring a few inches of water to a low simmer in a pot. Place a heat-proof bowl on top of the pot and add the chocolate. Whisk the chocolate until smooth.
  5. Separate the chocolate into several dishes. Color each one with a different food coloring.

Originally at: Recipe Recap

Homemade Cake Pops Without Molds

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Kiwi Lime Popsicles http://www.reciperecap.com/kiwi-lime-popsicles-13122155/ Thu, 02 Jan 2014 09:35:16 CST http://www.reciperecap.com/kiwi-lime-popsicles-13122155/ This kiwi lime Popsicle recipe is a fun recipe for your kids to help you with and a great way to get your kids eating their fruit. Kiwi is a wonderful and healthy addition to your diet, and this is fun way to get it done.

Ingredients

  • 2 cups water
  • 1 cup sugar
  • 8 kiwis, peeled and sliced
  • 2 limes, juiced
  • Zest of one lime

Directions

  1. Place the water, lime zest and sugar in a sauce pan. Heat to a boil just until the sugar is dissolved. Let cool completely.
  2. Place the sugar water in a blender with half of the kiwis and all of the lime juice. Blend until smooth.
  3. Fill popsicle molds with the kiwi blend, adding fresh sliced kiwis to each one. Insert popsicle sticks.
  4. Freeze for 8 hours or overnight.

Originally at: Recipe Recap

Kiwi Lime Popsicles

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