With a new blender to play with, I’m thrilled with many others who dusted their blender off to create some amazing things for this month’s Tasty Tool Challenge! We had a total of 18 submissions, all of them just full of blending magic. So without further delay…
Here are 2 blender recipes I’ve made in the past month – Mexican Rice and an Avocado Shake. Both were so much fun to make!
With grilling season already in full gear after the Memorial Day weekend, Kelsey of Apple A Day shares with us an awesome and flavorful Chicken with Mango BBQ Sauce recipe. I’m a fan of mangoes especially in the summertime and this is a great way to incorporate it into your favorite grilled meats. I seriously can see myself drinking up a mango margarita with this dish! Thanks Kelsey for your entry!
A blender blogging event isn’t complete with a smoothie recipe! Carrie of Carrie’s Sweet Life joins the even to share her Orange smoothie recipe. Not only is this great for the summer months, but it also doubles as a quick breakfast on the go! Thanks Carrie for a creative and sweet way to start the morning!
One of the things I enjoy most about these blogging events is learning about various cuisines and the ingredients used… especially if they aren’t common or always accessible here in the US. Thanks to Ulrike of Kuchenlatein, she has introduced me to gooseberries. For the event, she shares with us her Bananuts Smoothie that combines bananas and gooseberries (along with peanut butter, honey and ice). It’s a great addition to our event!
I’m a sucker for ethnic cuisines – all of them! With that said, I’m grateful for the entry that Kevin of Closet Cooking shares with us. Kevin hails from Toronto (woo-hoo! Another Canadian!) and he submits his mango lassi recipe, a sweet and creamy concoction of India. It’s made by blending yogurt, milk, fresh mangoes and honey (with a few spices). It’s like the ultimate mango shake that pairs well with spicy Indian cuisine. Thanks Kevin for joining in!
From across the ocean, Leo of Grand Tastes joins us from Germany! He shares with us a cool treat using one of my favorite fruits, pineapple. Leo has a great pineapple sorbet recipe he made using his blender which combines frozen cubes of fresh pineapple and sugar water. It’s ridiculously simple and fabulously refreshing! Thank you Leo for joining in the event!
Ann of Annie’s Eats has a great blog chock full of recipes I like. I’m thankful she’s joined in the Tasty Tools challenge this month to share her roasted salmon with cilantro pesto recipe. My husband loves cilantro, but isn’t quite a traditional basil pesto fan. So her cilantro pesto is one I’m looking forward to making. Thanks Ann for this great blender friendly sauce!
A lot of folks tend to think of using a blender for sweet dishes and beverages. But kudos go out to Bruce & Glennis of Cantbelieveweate’s Weblog for sharing a savory dish – Chicken in Poblano Cream. The sauce is made in a blender and I can seriously see myself using this for more than a sauce over meats (enchiladas, huevos rancheros, mexican lasagna, etc) and fear this sauce will be addictive! Thank you Bruce & Glennis for an awesome recipe!
We’re all familiar with Chocolate Mousse and the amount of time involved to make it… but Steph of CIA: Cooking In an Apron has offered to share her recipe for the World’s Fastest Strawberry Mousse. This recipe is all about the blender and there’s no need to use an ice cream machine to get a nice texture. Thanks Steph for sharing this amazing mousse recipe!
A lot of restaurants often include cold soups like gazpachos on their menus this time of year. Well no need to hit up a restaurant for a cooling soup to enjoy. Neen & Do of Post Collegiate Cooking a Deux shares with us their elegant Mint Pea Soup recipe. Amazing how a blender can turn peas and mint into something so beautiful and (I’m sure) delicious! Thanks Neen & Do for joining in the event!
So its practically summertime and one frozen treat I enjoy this time of year is a good popscicle! Kate of Paved With Good Intentions must have read my mind because she shares with us her Summer Pops recipe. Her blender was used to blend fruits so that it could be poured into her frozen pops mold. They look so darn refreshing, I’m anxious to try this recipe out very soon! Thanks Kate for a perfect summertime recipe!
Did you know you could make a fabulous bread batter in your blender? Well Karen of Loves To Eat proves how a blender can make one awesome Banana Nut Bread. Karen also mentions that using a blender is just as easy as using a stand mixer! It would be easier too in pouring the batter into the pans! Thanks Karen for showing us another useful way to put our blenders to work!
Erin of Cooking & Eating in the Windy City, joins the event from our fabulous city of Chicago (I know, I’m biased). Erin recently attended one of my cooking classes focused on Crepes. As a result, she has chosen to share her Crepe recipe and memories of Paris. The blender ensures the crepe batter is fully combined, much more so than a regular whisk. Thanks Erin for joining in!
Another fellow Chicagoland neighbor, Stefany of Proceed With Caution, joins the blog event with a sweet and creamy note. She combines 2 of my favorite summer fruits to create a Strawberry Mango Frozen Yogurt. As with most ice cream and frozen yogurt dishes, the process begins with pureeing various fruits as a base. Stefany’s creatio looks so good I want to dive a spoon into it! Thanks Stefany for sharing your recipe!
Ranjeetha of Ranji’s Kitchen Corner joins us from Massachusetts with her Palak Paneer recipe. I love Indian cuisine and this happens to be one of my favorite Indian dishes. It’s a dish blending spinach which is combined with spices and paneer (an Indian cheese). Thank you Ranjeetha for a great entry!
Remember Fruit Roll Ups? They were a fun treat I indulged in back in the 80s… and Dori of The Foodie Fashionista brought back so many fond memories. She shares with us her Homemade Fruit Roll Ups. I love the creative use of the blender for this recipe! Who knew a puree of fruit could be so much fun to make and eat? Thanks Dori for the great recipe!
Speaking of the 80s, I also remember when the Fig Newtons were all the rage. Back then I didn’t care for them. In fact, I wasn’t a fan of figs until recently after trying fresh figs with wine. With this said, Amanda of Like Sprinkles on a Cupcake, has intrigued me with her Homemade Fig Bars. They are similar to Fig Newtons but I’m willing to bet they are far better! She used her blender to make a fig puree which was used for the filling. Thanks Amanda for the great recipe!
So a blender is well known for being used to make drinks. It’s no wonder why Nancy of Gaga in the Kitchen who hails from California, submitted a recipe for Strawberry Lemonade. With the summer heat coming in, this is one refreshing drink I’ll want to have on hand. Thanks Nancy fo sharing a refreshing recipe!
For those that don’t have a stand mixer, you can certainly try using your blender as a substitute. In fact, Sydney from Ohio, a non-blogger, shares with me this recipe which was made in her blender!
1c Brown Sugar
1 Egg Yolk
1 Large Hershey bar (1/2 pound type size) – I totally forgot and had to substitute crushed Hershey kisses… sorry to butcher the appearance!
Cream Butter and Brown Sugar.
Mix in egg yolk and vanilla.
Mix flour and salt in another bowl and slowly add to mixer.
Mix until well blended.
Pour into 9×13 pan and bake for 20-25 min at 350 degrees.
Let cool for acouple minutes and add broken up chocolate bar to top.
Once chocolate melts spread evenly over top of bars.
Allow bars to cool completely then cut.
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