Food & Drinks
Fabulous food and drink from NW Favorites! Who's hungry for great recipes, party tips, cocktails, and more?
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Delicious Chickpea Salad
This Chickpea salad is divine! We made it last week to accompany grilled salmon and it was a winning combination. It’s packed with veggies, protein and goat cheese too! It’s super versatile and you can add whatever veggies or cheese you have on hand!
Ingredients
- 2 cans chickpeas drained and rinsed
- 1 cup grape tomatos
- 1 red bell pepper chopped
- 3 green onions
- 1 avocado
- 3 tbsp goat cheese
Start by rinsing 2 cans of chickpeas. Slice grape or cherry tomatos and toss them in.
Next, slice half a cup of green onions and add them to the bowl. Follow this with one chopped bell pepper. I love avocado, and bonus for those great healthy fats, so the addition of avocado was a must for me!
Add salt and pepper to taste, and dress with your favorite vinaigrette. For a creamy treat, sprinkle goat cheese on top!
Check out the video below!
Enjoy this delicious recipe, it evokes memories of summertime on the deck. Warm weather and a nice cool glass of rose! Now that takes me to a very, very, happy place!
xx,
gracegrl
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Rustic Rhubarb Tart
I recently was given fresh rhubarb from a friend and I’ll tell you what, I couldn’t get home fast enough to bake it into something scrumptious! Tart, sweet, and well downright delicious, this will have you sitting by the oven like a child on Christmas morning!
Preheat oven to 375 degrees
- 1 package store-bought pie crust
- 4 Cups fresh rhubarb, sliced into 1/4″ slices
- 1 cup fresh strawberries, quartered
- 3 tbsp flour
- 1 tsp vanilla
- ½ cup of sugar
- 1/4 tsp orange zest
- 1/2 tsp cinnamon
Slice rhubarb into 1/4 inch slices, place in mixing bowl, add sliced strawberries and mix with flour, vanilla, sugar, orange zest, and cinnamon. Set aside for 15 minutes so flavors meld.
Roll pie crust out into a 15″ diameter, place rhubarb/strawberry mixture in the center of the crust, leaving about 1.5 inches of crust around the filling. Fold crust over fruit creating the ‘rustic’ tart, brush crust with water (to keep it from burning) and sprinkle with granulated sugar if you’d like.
Bake for 35-45 minutes or until filling is bubbly and crust is browned, take out and let cool for 15 minutes before serving.
Serve with a scoop of vanilla ice cream or whipped cream.
Enjoy this tasty dessert!
xx,
T (Peanut Butter & Jelly Chronicles)
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Fresh and Fab Carrot Orange Smoothie
This smoothie is SO delicious. It’s sweet and slightly nutty from the hemp seeds. Great for breakfast or a mid-day pick me up or just your daily dose of vitamins!
Makes 4 smoothies
- 1/4 cup Hemp Seeds
- 1/2 Teaspoon Tumeric
- 3/4 cup yogurt
- 1 cup unsweetened vanilla almond milk
- 1 scoop vanilla protein powder
- 1 scoop collagen powder
- 1/2 banana
- 1/3 cup chopped carrot
- 1/2 cup orange, peeled and cut into small pieces
- 1/2 teaspoon orange zest
- 1
cup frozen mango
Place all ingredients in blender, blend until smooth. Pour into glasses and serve!
Enjoy this tasty treat!
xx,
T (Peanut Butter & Jelly Chronicles)
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4th of July Oreo Pops!
These Oreo pops are so fun and festive! Easy to make and even easier to eat! All you need is a bag of Oreos, some candy melts, and cake pop sticks! This treat is loved by kids and adults alike!
- 1 bag of Oreo cookies
- 1 bag white candy melts
- 1 bag red candy melts
- 1 bag blue candy melts
- cake pop sticks
- festive sprinkles
Separate Oreos
Heat candy melts in microwave in 30 second intervals until fully melted, keep stirring after each interval
Add a little dollop of candy melt on the non-filling side of Oreo, add the stick and sandwich together with the filling side of the Oreo. Let these sit for 15 minutes (this acts as glue so they candy melts harden)
Holding the stick dip or spread desired color candy melt over the oreo!
Decorate with sprinkles, other candy melt colors!
Wishing you a fun, festive and delicious 4th of July!
xx,
T (Be sure to share Peanut Butter & Jelly Chronicles with your Friends!)
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Summertime Fish Tacos
These tacos are great for a hot summer evening, they don’t require very much cooking and best of all, most of this recipe can be made ahead of time. All you need is a margarita and some cute summertime cocktail napkins and you’re good to go!
Fish:
- 1 1/2 lbs cod or white fish
- 2 tablespoons taco seasoning
- 1 lime, juice and zest
Place fish in a ziplock bag, sprinkle with taco seasoning and add lime zest and juice, let marinate for at least 4 hours or more.
Salsa:
- 2 cups cherry tomatoes, halved
- 3 cloves garlic, crushed in a garlic press
- 1 cup frozen fire-roasted corn or regular frozen corn (but I like the trader joes fire-roasted option)
- 1 can black beans, rinsed and drained
- 1 avocado, cut into cubes
- 1 lime, zest, and juice
- 1/2 teaspoon salt or more to taste
- 1/2 teaspoon pepper or more taste
Extras:
- 1 package small “street” taco tortillas
- Fresh cilantro for garnish
Mix tomatoes, garlic, corn, black beans, avocado, lime juice and zest, salt, and pepper together in a large bowl, set aside and let it sit so that flavors meld.
Cook fish in saucepan for 5-8 minutes or until cooked through, place fish and salsa inside a tortilla and voila, your dinner is served!
Garnish with fresh cilantro.
xx,
T (Peanut Butter & Jelly Chronicles)
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Rainbow Smoothie
Lately, we have been trying to “eat the rainbow” everyday! Focusing on healthy food choices and eating as many fruits and veggies as possible. This smoothie contains all the colors, Red berries, Orange zest, Yellow banana and mango, green spinach, and Blueberries! Not only is it nutritious but it tastes great too!
Makes 4, 1 cup servings
- 1/2 cup greek yogurt
- 1 1/4 cups almond milk
- 1 cup frozen blueberries
- 1/2 cup frozen fruit medley (we used mango, banana, strawberry medley, you can use any berry assortment that you like)
- 3 tablespoons oats
- 2 big handfuls spinach (definitely an official measurement!)
- 1/4 teaspoon orange zest
- 1/4 teaspoon cinnamon (really good for reducing inflammation!)
- 2 teaspoons flax seed
- 1 tablespoon maple syrup
- pinch of salt
- Optional: 1 scoop of protein powder or collagen powder
Blend all ingredients together, if the smoothie is too thick for your taste just go ahead and add more almond milk!
Enjoy this tasty treat and daily dose of nutrients too!
xx,
T
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Perfect Easter “Quarantini”
Easter is one of my most favorite holidays, which is why it warrants a specialty cocktail! This Easter specialty cocktail is so festive, yummy and pairs well with pretty much any food!
Here’s a fun tip too, since you may not be able to celebrate today with your family today, send them this recipe, call them up and have a virtual Easter Martini
aka: Quarantini together!
Recipe:
- 4 oz. Empress gin (hailing from Victoria, BC, this gin is made with 8 different botanicals but gets its color from butterfly pea blossoms!)
- 1 oz. dry vermouth
- Lemon for garnish.
Start by cutting a wedge of lemon, squirt a bit of the fresh juice into the cocktail shaker (this is key and adds a little something extra to the drink). Fill the cocktail shaker with ice, pour in vermouth and gin and shake, shake, shake it up (are you singing a Rooney song right now?). Pour martini into a chilled glass, garnish with a slice of lemon rind!
Happy Easter and enjoy this festive cocktail.
xx,
T (Peanut Butter & Jelly Chronicles)
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Superfood Breakfast Cookies
This is the perfect ‘grab and go’ cookie. They are not only nutritious and loaded with superfoods like pumpkin, flax seeds, cinnamon and of course some chocolate but they’re also really durable, I like to pop one into a baggy and toss it into my purse to curb my afternoon “hangriness”!
Preheat oven to 325
- 1 cup oats
- 1 cup flour
- 1/2 cup chocolate chips
- 1/2 cup walnuts
- 1/2 cup pepitas
- 1/2 cup rasins
- 1/2 teaspoon cinnamon
- 2 tablespoon flax seeds
- 1/2 teaspoon baking powder
- Pinch salt (about 1/4 teaspoon)
- 1 cup canned pumpkin
- 2 tablespoons butter, melted
- 1 teaspoon vanilla
- 3 tablespoons agave nectar
- 1 tablespoon milk
Combine dry ingredients in a large bowl and set aside.
Mix pumpkin, butter, and agave together until fully incorporated. Add dry mixture and fold together until partially combined, add milk to moisten the mixture and continue to mix until fully incorporated.
Drop equal sized cookies on a cookie sheet and flatten each cookie.
Bake 18-20 minutes or until golden brown.
Makes 18-20 cookies depending upon your scoop size!
Enjoy these tasty morsels, they’re exceptionally good with coffee or tea.
xx,
T
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Healthy Coffee Breakfast Smoothie
Smoothies are a great way to start the day, especially if one contains coffee and an entire banana! It’s a great way to get some good protein to kick start your day and be the best version of you! 😉
- 1 cup of coffee- cold
- One banana
- 1/2 Greek Yogurt (I used plain but vanilla would be awesome too
) - 1/4 cup quick-cooking rolled oats
- 2 tablespoons peanut butter
- 1 tablespoon half and half
- 1 tablespoon collagen or vanilla protein powder
Place all
ingredients in the blender. Mix on high untilcompletelty blended. Pour into 2 glasses and serve. If you like it a little sweeter just add some agave nectar.Enjoy your protein forward smoothie, giving you the power to conquer your day!
xx,
T
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Salmon “Nicoise” Salad
I’m a HUGE fan of ‘main course’ salads, Nicoise Salad definitely fits that bill. Since I love salmon I decided to mix it up a bit and use salmon for the fish! I also opted to use asparagus, another springtime staple in my house and when I walk by it at the grocery store, I just can’t resist it! This salad will be your new favorite way to get your greens!
- 1.5 lbs Wild Caught Salmon (For purchasing tips check out this website)
- Salt
- Pepper
- 2 tablespoons butter
- 2 lemon slices
Preheat oven to 425. Rinse and pat dry salmon, line a cookie sheet with foil. Cook salmon at 425 for 15 minutes. Bake salmon for 15 minutes or until completely cooked through (about 145 degrees)
- 4 eggs, hard-boiled
- 1 lb. gold potatoes
- 1 lb asparagus, cut diagonally
- 1/2 cup green onions, thinly sliced
- 6 cups Spinach
- 2 large tomatoes, sliced into wedges
- 1/2 cup olives
- Vinaigrette dressing (purchased at my local TJ’s!)
Place eggs in a saucepan, cover with water, bring to a full boil. Turn off heat and let the eggs sit for 15 minutes, then douse in an ice bath to cool. Peel and cut into wedges.
Boil potatoes in salted water for about 20 minutes or until tender. Drain potatoes and slice into quarters. Sauté potatoes in olive oil, add salt, and pepper to taste for 5-7 minutes or until they just start to brown. Set aside.
Place asparagus in a corning ware dish, add 1 tablespoon water, cook on high for 7 minutes in the microwave. Drain water and douse in an ice bath. Set aside.
To assemble the salad, dress Spinach greens in a large bowl and arrange on a serving platter. Place salmon fillet across the spinach greens and now get your creative juices flowing! Add eggs, potatoes, asparagus, tomatoes and olives.
Serve immediately!
Imagine yourself sitting on the patio of a French villa surrounded by clipped boxwoods and cypress trees, you see your glass of Chardonnay glistening in the hot Italian sun, This colorful, fresh salad is on the table, as you take your first bites you think, “this is the epitome of the perfect French meal”. Bon Appetit!!
ENJOY every bite!!
xx,
gracegrl
