Welcome to another fun Foodie Friends Friday Linky Party!
Please share your recipes, crafts and DIY projects with our friends!
Before we get started let’s say, “Congratulations” to last week’s winners!
You can find the links to our Host Favorite Picks here at Daily Dish Magazine!
Honey Pineapple Pull-Apart Rolls dish up tender, soft rolls great with salads, meats or wherever your meal takes you.
Baking fresh rolls takes me back to my first days in the bakery class. Every day we started early getting the dough ready. Weighing flour and molasses, mixing, kneading, shaping baking and finishing.
White, wheat, rye, sourdough breads all had their own nuances. Subtle recipe changes make each one different yet it is still bread.
It’s that way with rolls. You can shape them into knots, balls, clovers or sticks. You can even put them in the same pan.
Bake them. Then pull them apart again!
Honey Pineapple Pull-Apart Rolls are made without processed sugar for this month’s Bread Bakers challenge!
July Challenge:
Bake using Natural Sweeteners that are a healthy and tasty alternative to refined sugar, high fructose corn syrup and artificial sweeteners (Splenda, saccharin, aspartame, etc). Some of the natural sweeteners are maple syrup, honey, blackstrap molasses, dates, banana puree, coconut sugar, balsamic glaze, brown sugar syrup, real fruit jam made without any sugar, stevia, palm jaggery. Use any one or a combination of the natural sweeteners in your bake. NO SUGAR, white, brown, demerara, turbinado, muscovado etc to be used in the bake.
Honey Pineapple Pull-Apart Rolls get their fruity goodness from a layer of minced pineapple and honey in oil.
Brush cooled rolls with the mixture and serve. Your family can pull apart as many rolls as they like.
These rolls also taste great spread with gobs of jam!
Ingredients
Instructions
Thank you Mayuri from Mayuri’s Jikoni at http://
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.
We take turns hosting each month and choosing the theme/ingredient.
If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.
Food For Thought… Which unprocessed natural sweeteners would you use to bake? I’d love to hear your thoughts and recipe ideas! Please leave a comment below.
Bakes with Natural Sweeteners
Thanks for joining in the fun! Hope to see you next month for #breadbakers !
Italian Guacamole with Herb Tortillas
Italian Guacamole brings the taste of Italy to your favorite avocado dip. Serve with Herb Tortilla chips for an amazing treat!
Thank you for joining in the fun #GuacSquad12 is having this week!
Learn more about these guacamole dedicated food bloggers here!
Come close. I want to let you in on a little secret now that you are part of the #GuacSquad12 family.
I was afraid to try guacamole for years! That’s right. I thought it was going to be too spicy. Too mushy. I tasted avocado by itself and I wasn’t totally sure how to use it.
Then I met Miguel. He was my supervisor at work and everyone loved his version of guacamole. The funny thing was that he was allergic to avocados! He couldn’t even touch them!
One day I came into work and there were a flat of avocados on my prep table. I looked at them like they were grenades ready to explode!
Miguel explain his dilemma to me. We needed guac for a catering event and he needed me to make it. Oh boy!
If you work in a commercial kitchen then you must taste everything you make before service. So not only did I need to make it. I had to eat it.
That’s when I fell in love with guacamole!
Taking that basic flavor and adding Italian herbs kicks it up a level.
Gourmet Garden makes a wonderful product called Italian Herbs that has all the flavors in an easy-to-use stir-in paste! I used their Chunky Garlic stir-paste for easy to use garlic and their Lightly-dried Basil without the mess of chopping!
Italian Guacamole uses arugula as the base, with capers, onions, tomatoes and of course, you can’t have guacamole without avocados.Melissa’s avocados were the perfect base for this guac!
One of the biggest problems Guac lovers face is when the avocados in the mix begin to oxidize and turn brown. Most guacamole recipes call for lime or lemon juice. That acidic reaction helps slow down the process. But what if you wanted to keep your guacamole for more than a day? Maybe even make it ahead for a party?
Guac-Lock guacamole store and serve unit from Cassabella keeps your guacamole fresh and vibrant green for days! This easy-to-use machine evenly presses out the air and makes an air-tight seal for storage. Remove the cap and you have a handy serving bowl.
Italian Guacamole delivers rich flavor packed into dip for parties or a quick snack. The first batch I made then stored in the Guac-Lock kept for several days. Remember to press out the air each time before returning the Guac-Lock to the refrigerator.
Ingredients
Instructions
A dozen bloggers have come together to share fourteen different guacamole recipes during the month of July. Whether you’re a guacamole purist – think avocado, cilantro and lime – or you get a little more creative – think of some fabulous fold-ins such as pineapple or olives – the #GuacSquad12’s creations will make your mouth water.
And we have an amazing prize package from Gourmet Garden Herbs & Spices that includes their entire collection of stir in pastes and their lightly dried herbs.
Piña Colada Chicken and Rice serves you all the taste of the tropical drink in a delicious casserole.
Today is National Piña Colada Day and Sunday Supper is showing-off its coconut appreciation. We didn’t forget about the pineapple either!
“National Pina Colada Day is celebrated annually on July 10th. The Pina Colada is a sweet, rum-based cocktail. Along with rum, a Pina Colada includes cream of coconut and pineapple juice and is usually served blended or shaken with ice.
Pina Colada literally means ‘strained pineapple’, a reference to the freshly pressed and strained pineapple juice used in the drink.
There are different claims to the invention of the Pina Colada beginning in 1952 in San Juan, each standing to their story. The truth is that pineapple and rum have been together from the beginning of the distillation of rum. The first written reference to a Pina Colada was in 1922. This recipe, however, did not include coconut.”
Source: NationalCalendarDay.com
I love pineapple and coconut together especially with chicken. Like these Tropical Wings for example.
So I couldn’t wait to try my hand at a casserole containing all these special flavors! Why a casserole? That’s easy to answer. I love rice. Rice absorbs the flavor of the liquid it is cooked in. The starch in rice helps sauces cling better to all the ingredients.
Piña Colada Chicken and Rice seemed like a natural choice! I hope you agree.
Ingredients
Instructions
Today’s Food for Thought… What Piña Colada flavor dish would you like to see? I’d love to hear your thoughts in a comment below!
Great Starts
Dive in with Sides and Appetizers
Coco-Nutty Main Dishes
“Col-lots-a” Desserts
Sweet to Sip Beverages
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
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