Archives for 2015

Food and Wine Conference 2015 Recap – be a subject for change and live the fourth! #FWCon

August 1, 2015

The Food & Wine Conference is one of the best conferences I have been to. The sessions and panels are great, the food is amazing, and the bloggers are like family.

2015 was my second year attending the Food & Wine Conference – created by Isabel Laessig from Family Foodie and The Sunday Supper Movement. I went last year, not knowing what to expect and barely knowing anyone. A lot has changed in a year. #FWCon inspired me so much that I volunteered to be on the planning committee for this year’s conference. I also joined the Sunday Supper Movement this year as well.

The Sunday Supper Family

As we were planning the conference, one of the big things our scheduling committee had to keep reminding everyone is that it is “subject to change”. We had that on our notes, on the conference website, and even the keynotes addressed it. I actually like that phrase quite a bit, it gives us room to modify if something is not quite right, but I also want switch the phrase to “subject for change”. I want to be a “subject for change” – I want to continue growing, learning, expanding my blog, and improving on everything I do, and conferences like this one inspires me to do that.

Photo from RosenShingleCreek.com

Over the past year, the bloggers I have met through the Food & Wine Conference have remained a big part of my life. They have become friends and mentors, and I am forever grateful for their presence in my life. Isabel is a big part of that presence. She is always so welcoming and caring and fun to be around. Isabel and our whole team worked extremely hard on this conference and I am so happy with the results. I was excited to start planning for next year as soon as the conference started, with my spreadsheets ready.

Since I live in Orlando, I decided to stay at home and commute to the conference each day. Day 1, after registration, bloggers headed into the Dixie Crystals Sweet Retreat for 3 make-your-own sugar scrub stations. Everyone had a blast and it was a great opening activity to get the conference started. There were also staff members from the Rosen Shingle Creek Spa giving massages.

Dixie Crystals Sweet Retreat

Following that, the Florida Strawberry Grower’s Association hosted a Chocolate and Strawberry Party. Pastry Chef David Ramirez gave a bonbon demonstration while we all sampled some of his amazing chocolates. We also toasted with Saint Augustine Distillery’s Strawberry Shortcake Cocktail – it was absolutely delicious and I am still trying to track down the recipe.

Strawberries & Chocolate

One of the most fun parts of the first day is the Taste of Rosen Shingle Creek. Action stations lined the room and we could sample small plates from all of the delicious Rosen restaurants. Signature cocktails were provided by Premiere Beverage and everyone had an amazing time trying all the food. The small group of ladies I was with all agreed the Baked Brie, Fried Oyster Bloody Mary and 7 Layer Mushroom Crepe were our favorites of the night.

Taste of Rosen Shingle Creek

Friday night, after all the festivities ended, a group of bloggers and I relaxed in one of the bar lounges for a bit. One of my local food blogging friends, Lisa from Taste Cook Sip, asked me if I wanted to stay in her room Saturday night. I was planning on driving to and from the conference, like I had last year, but she said knew that we would have a late night Saturday and early morning Sunday. I was very grateful for the offer and ended up staying with her on Saturday.

Special thanks to Kaitlin from Whisk Kid. She won this BMW but couldn’t take it home on the plane and gave it to #ToddlerLnC! She loves it and rides it with Jammer and Spuddy Buddy!

It was actually a bit nerve-wracking because it was the first time I wouldn’t see #ToddlerLnC for about 48 hours and my first night away since she was born. Everything went fine at home while I was away, and truth-be-told, I needed the away time at the conference. I know my husband and father can take care of her, and if I want to be able to go to more conferences, most of which are out of town, I need to be able a “subject for change” and let go a bit.

Saturday desserts after lunch

Saturday was a packed schedule and it was inspiring, enlightening, fun, and informative. We learned about everything from business success, balancing blog and home life, and SEO, to working with brands and social media. I was also co-hostess of The Price is Right Foodie Edition, which was a lot of fun! We had a small break to relax and get ready for our Saturday night “Sunday Supper”. We all shared a wonderful meal together from Certified Angus Beef, paired with wines from the Hess Collection, and desserts sponsored by Dixie Crystals. After dessert, Idaho Potato brought the Dancing Heads and everyone had a good time.

Saturday night’s Sunday Supper around the family table!

Sunday came way too early, but thankfully we had an amazing brunch from Duda Farms. The food and mimosas was delicious and prepped us for a busy day ahead. Sunday was full of learning sessions and breakout panels covering all sorts of topics including photography, cookbooks, social media, SEO, wordpress, and wine and cheese pairings. Sunday afternoon was bittersweet. I had a great time at the conference and our whole team did an amazing job. The sponsors were fabulous and The Rosen Shingle Creek is the perfect host hotel. So much planning went into the conference and it was a wonderful 3 days.

Brunch on Sunday

The challenge I always have after conferences is similar to the challenge I had when going to church retreats in high school. They often told us a phrase that still sticks with me today, “live the fourth“. No one else, except the attendees, experienced what I had this weekend. Outside the conference, life went on like normal for everyone and as soon as it ended, life was going to go on like normal for the attendees too. Blogging and photography needs to get done, sponsored work, social media scheduling, all while balancing time with family and/or work. We need to keep the momentum going and work on what we learned throughout the weekend – implementing strategies, networking, whatever the takeaway is. We need to “live the fourth” day, and commit to be a subject for change. It is definitely not easy to juggle it all, but I think Walt Disney says it best…

Here are more Food & Wine recaps from a few blogging friends:

Kimchi Mom

Cupcakes & Kale Chips

Take A Bite Out Of Boca

Until next time,
LOVE & CONFECTIONS!

Made to Matter #StonyfieldBlogger #MadeToMatter

July 31, 2015

Stonyfield Smoothies, fun at the baby gym, playing in the water, and unlimited play time with Mommy is the most fun I have had in a while and a day that was truly “Made to Matter” with my Toddler.

I have been extremely busy with blog work lately. I recently went to a conference for a weekend (the re-cap will be up Friday), and have been working on a lot of projects for the blog. The days have been extremely hot here, with rain and thunderstorms almost every day. Sometimes it is too hot to go outside and play during the day and by the time we are finished with dinner and cleaning up, it’s almost #ToddlerLnC’s bedtime.

Made to Matter from LoveandConfections.com #StonyfieldBlogger

I decided to put the work aside for a day and enjoy some time with #ToddlerLnC. Albeit, I had deadlines and lots of work to do, but being with her was more important. After a delicious breakfast of eggs and Stonyfield YoTot Yogurt, we headed out to the baby gym.

We had so much fun at the baby gym. She loves to jump on the trampoline, walk on the balance beam, and try to climb everything in her path. The gym is a great place to burn off energy especially since there is lots of fun music and activities. She usually has a Plum Organics fruit pouch after the gym time, so she can get a little snack in her before the car ride home. I love being able to give her a healthy snack and glad that Plum Organics is one of the Made to Matter brands.

We often go to the splash pad, and what better way to cool off on a hot day than play in the water. It’s so much fun to watch her encounter the fountains. She runs to and away from the spraying water, sometimes not realizing when one is going to hit her in the face. She is carefree and enjoying life, inquisitive, caring and so smart. I love watching her discover new things, learn, and have new experiences.

After the splash pad, we went home, had lunch and she took a really good nap – I tired her out. After her nap I fixed us both a smoothie and snack. I love using Stonyfield Yogurt in my smoothies. I am doing a 5-part smoothie series during August, so don’t forget to come back to check out all my delicious smoothies. You can also follow along with the hashtag #LnCSmoothieSaturdays on social media. We enjoyed a day playing at the gym, splash pad, reading books, building blocks, sharing smoothies and having fun thanks to inspiration from Stonyfield and Made to Matter from Target.

Target’s new Made to Matter collection of product includes options that are organic, non-toxic, non-GMO, fair trade and more. Stonyfield Organic is included in the list of handpicked companies included in Target’s Made to Matter collection. The collection has baby and children’s products, like Plum Organics, Annie’s, and Happy Family. There is also beauty, health and cleaning products, like Olly, Method and Seventh Generation. Some of the grocery products include Cascadian Farms, Justin’s and Target’s Simply Balanced to name a few. You can find the whole list of Made to Matter companies on the Target website.

Looking for a Greek yogurt with something…more? Stonyfield to the rescue with two new Target Made to Matter exclusives: Stonyfield Organic Super Seeds and Stonyfield Organic Super Grains Greek Yogurt. Organic Super Seeds features nonfat Greek yogurt with softened flaxseed, in orange-cranberry, blueberry and coconut flavors. Stonyfield Organic Super Grains pairs nonfat Greek yogurt with buckwheat and quinoa, in strawberry, maple and vanilla flavors. Each 5.3oz cup is packed with protein for a wholesome, truly satisfying snack – morning, noon or night. All six flavors are certified organic and gluten-free, and completely delicious. They will be available exclusively at Target stores nationwide starting in August. For more information on Stonyfield Super Seeds & Grains Greek Yogurt or any Stonyfield product, visit www.Stonyfield.com.

Until next time,

LOVE & CONFECTIONS!

Disclaimer: I received samples of some of the Made to Matter products as well as a Target gift card to purchase more Made to Matter Products. I have an ongoing relationship with Stonyfield as a member of the Clean Plate Club. I receive product, coupons and/or compensation for posts featuring their products. As always, all opinions are my own. #stonyfieldblogger #sponsored.

Gluten-Free Blackberry, Blueberry and Cherry Crisp #LnCFarmersMarketFinds

July 30, 2015

Farmer’s market fresh fruits combine with a crunchy almond and oat topping, to make an easy end of Summer dessert – Gluten-Free Blackberry, Blueberry and Cherry Crisp.

Gluten-Free Blackberry, Blueberry and Cherry Crisp from LoveandConfections.com

Hi friends. I have some exciting news. Starting today I am a contributor on Cupcakes & Kale Chips. Brianne is an awesome blogger and such an inspiration. I am excited to be contributing on her site about one of my favorite activities – going to Farmer’s Markets!

Summer is almost over and the school year will soon be starting for a lot of families. As August nears, I am longing for cooler weather. Florida has been extremely hot and humid this year. I try to run errands before the day gets too hot, and that includes my favorite activity – going to the Farmer’s Market on the weekend. You can follow all my Farmer’s Market fun with #LnCFarmersMarketFinds on Instagram. If you haven’t noticed all the nice share buttons on the left of the screen, check them out. You can now easily share any Love and Confections recipe through Pinterest, Facebook, Google+, Twitter and one of my new favorites – Yummly!

I love local farmer’s markets. The hustle and bustle of vendors setting up their stalls reminds me of my time at the bakery. As the pastry chef, I would be working with the Master baker well before the sun came up, to make sure we had enough baked goods for the bakery and the farmer’s market around the corner. The little downtown came alive as the sun peeked out over the trees. Bikers stopped to get a coffee and pastry after exercising on the 22-mile trail. Parents with children headed toward the splash pad, and eagerly awaited for fun in the water to begin. Saturdays were our busiest day and it seemed like everyone visited the market.

Nowadays, even though I am still up early with a toddler, it is nowhere near as hectic as the farmer’s market days at the bakery. Instead of rushing to make sure we had enough pastries, croissants and bread, I can leisurely take my time to wander through the market. The sights and smells are incredible: fresh eggs, artisan cheeses, breads and pastries, and of course, the beautiful fruits and vegetables. #ToddlerLnC loves going to the splash pad and running around with the other children.

Over the Spring and Summer, I have gone to a few u-pick farms and had multiple trips to the Farmer’s Market. Strawberry Freezer Jam and Blueberry Sangria were two of my favorite things to make with fresh fruit this year. I love being able to have fresh strawberry jam all year. I also made a batch of Strawberry-Blueberry Jam too!

These crisps are easy to prepare, and since we always have lots of fresh fruit at home – any combination is delicious. The juicy fruits meld together and the crispy oat topping gives just the right amount of crunch. Indulge even more and top your crisp with some homemade Vanilla Bean Ice Cream. You can definitely share these individual treats, but I won’t tell if you decide to have one all to yourself. Enjoy!

I’m sharing this recipe at Cupcakes & Kale Chips, so head over there for the recipe!

Let’s connect! Follow me on {Pinterest} {Facebook} {Twitter} {Instagram}

Until next time,
LOVE & CONFECTIONS!

Chicken Kitchen Chop Chop with Curry Mustard Sauce

July 26, 2015

Fresh ingredients and a tangy curry topping combine to create a copycat Chicken Kitchen Chop Chop with Curry Mustard Sauce – an easy dinner for any night of the week.

Chicken Kitchen Chop Chop with Curry Mustard Sauce from LoveandConfections.com

Chicken Kitchen Chop Chop with Curry Mustard Sauce is one of my favorite meals. It reminds me of when I used to live in Miami. The line to order was usually out the door, but it moved quick. If we happened to have a half day at school, I would usually try to get my lunch from there.

Chop Chop quickly became a favorite for KB and I. The Chop Chop bowl isn’t anything too special, just fresh ingredients and delicious chicken. When you get to the end of the line and they ask you what sauce you want, and we always got the Curry Mustard Sauce. It’s spicy, creamy, tangy and perfectly delicious on all the Chop Chops.

When I moved to Orlando for college, there was no Chicken Kitchen anywhere near. If I happened to go home and visit my family on the weekend or during Summer break, I stopped for Chop Chop before I had to drive back to school. For a brief period, a Chicken Kitchen opened up in Orlando, but it didn’t last too long – it wasn’t in the greatest part of town. My hopes of having a Chicken Kitchen close by never happened.

One day, a few years back, I was craving Chop Chop even though I hadn’t eaten it in years. I played around with ingredients until I created the perfect copycat Curry Mustard Sauce. It was like Angels started singing. I could now have this glorious sauce anytime I wanted, and it was so simple. My go-to order was the Cuban Chop Chop with yellow rice, black beans, chicken, lettuce, tomato, cheese, sour cream and guacamole. It’s kind of like a Cuban rice bowl and the Curry Mustard Sauce is the “cherry on top”.

Using a prepared rotisserie chicken helps make this recipe easy and perfect for any night of the week. Everyone can add whichever ingredients they like to the Chop Chop bowl and top with the sauce. Hopefully you will make and try my Curry Mustard Sauce and if you have eaten from Chicken Kitchen before, let me know how it compares.

Chicken Kitchen Chop Chop with Curry Mustard Sauce
A Love and Confection original recipe
Click here for a printable recipe

Chicken Kitchen Chop Chop with Curry Mustard Sauce Ingredients:
– 6 tablespoons Mayonnaise
– 2 tablespoons Mustard
– 2 tablespoons Curry Powder
– 2 tablespoons Sour Cream
– 1/4 teaspoon Garlic Powder
– 1/2 teaspoon Granulated Sugar
– 3 tablespoons Water

– Yellow Rice
– Black Beans
– Rotisserie Chicken
– Shredded Lettuce
– Diced Tomatoes
– Shredded Cheddar Cheese
– Sour Cream
– Guacamole

Chicken Kitchen Chop Chop with Curry Mustard Sauce Directions:
1. In a medium bowl, whisk together the Mayonnaise, Mustard, Curry Powder, Sour Cream, Garlic Powder and Granulated Sugar. Whisk in the Water, cover with plastic wrap and refrigerate 1 hour.
2. Prepare the Chop Chop Bowl, to your liking, with the remaining ingredients. Top with some of the Curry Mustard Sauce. Enjoy!

Until next time,
LOVE & CONFECTIONS!

Chimichurri Steak Crostini #SummerToGo #CollectiveBias

July 14, 2015

This shop has been compensated by Collective Bias, Inc. and its advertiser.

All opinions are mine alone. #SummerToGo #CollectiveBias

The following content is intended for readers who are 21 or older.

Chimichurri Steak Crostini from LoveandConfections.com

Chimichurri Steak Crostini has moist marinated and grilled skirt steak placed on a toasted piece of baguette with a cream cheese chimichurri spread, and topped with more bright and herbaceous chimichurri sauce. They are the perfect grilled finger food for any Summer party.

I look forward to the long days and late nights of Summer. As a kid, we would stay outside and play or swim for hours. As an adult, I love gathering with friends or family and enjoying time together. Summer entertaining is always fun, and especially easy when everything is cooked outside on the grill, including dessert. Chimichurri Steak Crostini are a simple and easy recipe that is sure to be a hit at any Summer gathering!

Party-planning is in my genes – my mom plans the best parties – Christmas, birthdays, showers, she does it all. I love parties; from the menu to the little details, and everything in between. While I enjoy elaborate or themed parties, an easy-going and simple Summer get-together is a nice change of pace. I am usually the one cooking and love Summer grilling. Grilling the entire meal outdoors is a great way to enjoy time with guests and not have to worry about being in the kitchen and away from all the fun.

There is usually an adult beverage or two at our parties and when we happen to go to friends’ houses we bring a bottle of wine. More often than not, while at another house, a corkscrew is nowhere to be found. We have had to resort to knives, chopsticks and even screwdrivers before, just to get into a bottle of wine. Those are definitely some “don’t try this at home” situations. I offered Black Box Pinot Noir at a recent Summer party and am so glad that I didn’t have to worry about finding a corkscrew. Their box is easy to bring to any party and so nifty – I seriously love the pour spout attached to the wine! Plus, the Pinot Noir doesn’t need to be refrigerated, so it is perfect for a Summer barbecue.

I love easy entertaining, even using paper plates and plastic forks, as long as the company is good, the food is plentiful and the wine is flowing. Black Box has won over 50 Gold Medals for its quality, it’s available for 40% less than comparable bottled wines, and it stays fresh for up to 6 weeks! I can’t wait to try all the varieties of Black Box Wine, and envisioning using them for a tapas or appetizer party soon too!

The individual parts of the Chimichurri Steak Crostinis can also be made ahead of time and assembled at your destination, if you are going to a party, just be sure the bread is one of the last items prepared so it doesn’t get too hard to eat. Check out the Simple Entertaining Social Hub for more entertaining ideas, and don’t forget to enter the Black Box Wine Sweepstakes to win a trip to the California wine region of your choice! What is your favorite Summer recipe to pair with wine?

The Chimichurri Sauce, which is the marinade, in the spread, and the topping, starts with parsley, cilantro, garlic, lime juice and zest, oregano and red wine vinegar pulsed in a food processor.

The olive oil is drizzled in while it is on – don’t worry if there are some larger pieces stuck to the side of the food processor – you want a chunky sauce that isn’t all liquid and uniform.

Let the Chimichurri rest in a bowl in the refrigerator, so all the flavors meld together. It is great as a marinade for steaks, chicken and even fish, as well as a topping for grilled meats and vegetables.

Chimichurri Steak Crostini

A Love and Confections original recipe

Click here for a printable recipe

Chimichurri Steak Crostini Ingredients:

– 1 cup Cilantro
– 1 cup Parsley
– 5-7 Mint Leaves
– 1 teaspoon dried Oregano
– 2 teaspoons finely chopped Garlic
– Zest and Juice of 1 medium Lime
– 3 tablespoons Red Wine Vinegar
– 1/2 cup Extra Virgin Olive Oil
– Salt and Pepper to taste
– 1 Baguette

– 1-2 pound Skirt Steak
– 4 tablespoons Cream Cheese

Chimichurri Steak Crostini Directions:

1. Use only the leaves and small stems of the Cilantro and Parsley. Do not use the thick stems. If necessary, pick the leaves by hand.
2. Place the Cilantro, Parsley, Mint, Oregano, Garlic, Lime Juice, Lime Zest and Red Wine Vinegar into your food processor with blade. Pulse 5-8 times, until it is chopped and combined. Don’t worry if there are some larger pieces stuck to the side of the food processor – you want a chunky sauce that isn’t all liquid and uniform.
3. Drizzle in the Olive Oil while the processor is on. Them remove the blade and pour the sauce into a small bowl, making sure to scrape the sides of the food processor with a spatula, so you get all the herbs into the sauce.
4. Set aside 1/3 of the Chimichurri, and pour the rest over your Skirt Steak, in a plastic bag or container, to marinade a minimum of 3-4 hours in the refrigerator. Place the remaining Chimichurri in the refrigerator as well.
5. Once the steak has marinated, heat your grill according to manufacturer’s directions. While it is heating, slice the Baguette on a diagonal to create small crostini pieces. Mix the Cream Cheese and 1 tablespoon of the reserved Chimichurri to create the spread. Take the steak out of the refrigerator and allow it to warm up a bit before grilling.
6. Grill the baguette for 1-2 minutes per side, or until nice grill marks appear. Grill the Skirt Steak for 3-6 minutes per side. Once grilled, let it rest 5 minutes, then slice thin pieces going against the grain of the steak.
7. Spread a small amount of prepared cream cheese on the grilled baguette, followed by steak and top with extra chimichurri sauce. Enjoy!

Until next time,

LOVE & CONFECTIONS!

#Ad His and Hers Date Night Double Feature #TysonAndAMovie

July 8, 2015

This shop has been compensated by Collective Bias, Inc. and its advertiser.

All opinions are mine alone. #TysonAndAMovie #CollectiveBias

#Ad His & Hers Date Night Double Feature from LoveandConfections.com #TysonAndAMovie

I love having a movie date night with Mr. L&C. Sometimes it’s just the two of us cuddled on the couch watching whatever is on the television. Other times, we make it fun and special by having a His & Hers Date Night Double Feature. I become a hero when I recreate one of his favorite date night treats using Tyson® Any’Tizers®. My Honey BBQ Boneless Wyngz Melt is the perfect meal to get you in the mood for a FANTASTIC movie night in.

Date nights out to the movies for Mr. L&C and I are few and far between. Our toddler likes her routine and doesn’t do too well if someone else puts her to bed while we are out. If we happen to go to a late movie after we put her to bed, there is inevitably some texts back and forth with my Dad because she is up and fussy. We think she can sense that we slipped out and doesn’t sleep good until we get home.

Lots of great movies have come out this Summer and there are still so many more to come, like Fantastic Four premiering in theaters on August 7th! The Fantastic Four comes out on my birthday, so a movie night out is on my “birthday to-do list”. You can also get a FANTASTIC FOUR movie ticket in 3 easy steps.
Step 1: Buy – Buy 2 participating Tyson® Any’Tizers® products at Walmart between 6/15/15 and 8/15/15.
Step 2: Snap – Snap a picture of your receipt and text or email it to tyson@drvsusa.com by 11:59pm PST on 8/15/15.
Step 3: Get – Receive a code redeemable for a movie ticket to see FANTASTIC FOUR while in theaters. Code must be redeemed by 9/30/15 on tysonmovieoffer.com.

Until then, we will be doing some FANTASTIC fun movie nights at home, and I love making a His & Hers Date Night Double Feature. Mr. L&C and I sometimes have different tastes when it comes to movie night, but we definitely agree on having my Tyson® Any’Tizers® Honey BBQ Boneless Wyngz Melt. Tyson Any’Tizers® are a line of easy-to-prepare, frozen snacks in an assortment of varieties and flavors.

Here are my “Fantastic Four” movie night in tips:

Movie night tip #1: have a double feature. We sometimes have a double feature because he usually likes more action/adventure and I tend to like romantic comedies. It’s the best of both worlds.
Movie night tip #2: disconnect. We both work on computers and I am always using social media on my phone, so I put it away or turn it on silent during movie nights; disconnect to connect.
Movie night tip #3: buy two (2) bags of Tyson® AnyʼTizers® snacks at Walmart and get a ticket to see the new FANTASTIC FOUR movie in theaters. Tyson® Any’Tizers® are protein packed, made with all white meat chicken and come in a variety of flavors. Curb those movie munchies and get some delicious Tyson® Any’Tizers® like these four fantastic flavors: Chicken Fries, Buffalo Boneless Wyngz, Popcorn Chicken or Honey BBQ Boneless Wyngz. Remember, this offer is ONLY available at Walmart.
Movie night tip #4: make a “His” & “Hers” movie night kit. He likes certain candy and flavored popcorn that I am sometimes not in the mood for, so I try and make a fun movie night kit for him that includes all his favorites. I can get everything I need in one stop at Walmart – which is great when you have a toddler in tow.

His & Hers Date Night Double Feature Movie Kit Checklist:

Grab a cute bucket or basket – try looking in the gardening, entertaining, or even the home & bath sections
Head to the party section to get some paper shred basket filler – that stuff you put in Easter baskets
Get some cellophane bags with twist ties from the cake decorating section – portioning out snacks lets you have a variety during your movie night
Don’t forget to grab your candy, popcorn, and Tyson® Any’Tizers® from the grocery section
Print out some cute “his” and “hers” signs and decorate with a clapboard or other movie props
Prepare everything in advance, so you can enjoy the movie!

Are you excited to see the new FANTASTIC FOUR movie? Let me know your favorite character, and don’t forget to buy two (2) bags of Tyson® AnyʼTizers® snacks at Walmart to get your ticket!

Honey BBQ Boneless Wyngz Melt
A Love and Confections original recipe

Honey BBQ Boneless Wyngz Melt Ingredients:
– 1/2 bag Tyson® Any’Tizers® Honey BBQ Boneless Wyngz
– 1 full bag French Fries
– 1/2 cup finely shredded Cheddar Cheese
– 1 cup finely shredded Monterey Jack Cheese
– 1/4 cup diced Green Onions or Scallions
– Ranch Dressing

Honey BBQ Boneless Wyngz Melt Directions:
1. Prepare Wyngz and Fries separately and according to package directions.
2. Heat oven to 350F. Layer half of Fries on a cookie sheet with sides, top with half of the Cheddar Cheese and Half of the Monterey Jack Cheese.
3. Top with remaining Fries. Add on Honey BBQ Boneless Wyngz.
4. Top with remaining Cheese, then heat in oven until the cheese is melted. Let it cool for 5 minutes, top with Green Onions and serve with Ranch Dressing. Enjoy!

Until next time,
LOVE & CONFECTIONS!

Strawberry Freezer Jam

July 7, 2015

Strawberry Freezer Jam is an easy way to preserve those freshly picked strawberries

and enjoy them for months after the season ends.

Strawberry Freezer Jam from LoveandConfections.com

I really love picking fresh fruit. Every year I go blueberry picking with family and picked strawberries before, but this year was extra special because #ToddlerLnC joined us. We went strawberry picking twice this year. The first time was cold and wet day, and Toddler LnC didn’t know what was going on at first, until she realized it was strawberries, her favorite fruit.

She loved running away from us down the rows, trying to eat the strawberries – even the bad ones – and picking berries, leaves and anything she could grab. Her little hands were stained red by the end of the picking, she had fallen into or ran through mud and she was a happy, adorable mess! It was so much fun to watch her experience something new.

The second time we took her was at the end of the season and she was a “pro” carrying her own basket and pulling every berry in sight. Her favorite part was eating the berries straight from the field. I swear she can eat her weight in strawberries. Both times, we went to a family-friendly berry patch and it was adorable watching all the little kids with their own berry buckets, running back and forth between their moms and dads, asking “is this a good one”. Next year, Toddler LnC will probably romp around and actually fill her own cute berry basket too, instead of eating it all.

Freshly picked fruit tastes amazing and I decided to make some jam with our haul. I have canned before, but with a toddler running around my feet in the kitchen, I decided to make Freezer Jam instead. It is so simple and tastes amazing. I can hardly wait to make freezer jam with other fruit!

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Strawberry Freezer Jam
Recipe slightly adapted from SURE-JELL

Strawberry Freezer Jam Ingredients:
– 2 cups pureed fresh Strawberries
– 4 cups Extra Fine Granulated Sugar
– 3/4 cup Water
– 1 SURE-JELL Fruit Pectin package*
– 5-6 half-pint canning jars, cleaned and prepared

Strawberry Freezer Jam Directions:
1. Puree roughly a 1 quart container of Strawberries until you have 2 cups of pureed fruit.
2. Pour Strawberry puree into a large measuring cup or large bowl with spout. Stir in the Extra Fine Granulated Sugar.
3. In a small saucepan, whisk the Water and SURE-JELL Fruit Pectin together until it boils. Continue whisking while boiling for 1 minute.
4. Add the Pectin to the pureed fruit and whisk for three minutes. Immediately fill the jars, leaving 1/2 inch from the top for expansion. Screw the lids on tight and leave the jars to rest at room temperature on the counter for 24 hours.
5. After 24 hours you can either freeze the jars for up to 1 year or place in the refrigerator and use within 3 weeks. If freezing, allow the jar to thaw overnight in the refrigerator before using.

*SURE-JELL Fruit Pectin package is not the same as the pre-mixed Certo Fruit Pectin. Please be aware when you are purchasing this item.

Until next time,
LOVE & CONFECTIONS!

Disclaimer: This is not a sponsored post. This post may contain affiliate links. All opinions are my own.

Skinny Mexicorn Dip #StonyfieldBlogger

July 3, 2015

Skinny Mexicorn Dip is an addicting and delicious recipe that is great for any party or gathering. Pair it with some delicious chips and your guests will ask you for the recipe by the end of the night.

Skinny Mexicorn Dip from LoveandConfections.com

A Summer get-together is the best. Whether it’s for an occasion or just because, it’s always fun and usually involves food. A lot of times, my family or friends each bring something to share – pot-luck style. Having each person bring an appetizer, snack or dessert helps whomever is hosting. Plus, it’s fun to try new and different dishes.

This is the perfect dip to bring to a party, or in case you have some last minute dinner guests. It is so simple and easy to create. The best part is that by using Stonyfield Greek Yogurt instead of just Sour Cream and Mayonnaise, you can cut the calories a bit.

This month, Stonyfield partnered with Late July. I was able to try the Late July Organic Sea Salt by the Seashore Multigrain Tortilla Chips. They are a really tasty chip, perfect for holding up to my thick corn dip, and they are gluten-free, organic and non-GMO. Late July has a bunch of different flavors, including two that I want to try: Mild Green Moho and Sweet Potato. Check them out on Facebook, Twitter and Instagram. Also, head to Stonyfield’s website for some awesome dip recipes too!

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Skinny Mexicorn Dip
A Love and Confections Original recipe & inspired by a family recipe
Click here for a printable recipe

Skinny Mexicorn Dip Ingredients:
– 2 cans Mexicorn, well drained
– 2 cups shredded Cheddar Cheese
– 1 & 1/3 cup Stonyfield Greek Yogurt
– 4 tablespoons Sour Cream
– 3 tablespoons Mayonnaise
– 1 can Chopped Green Chilies, optional
– 1/4 teaspoon Garlic Powder

Skinny Mexicorn Dip Directions:
1. In a medium bowl, mix all the ingredients together. You can serve as is, or it can be prepared ahead of time (up to 8 hours) covered and refrigerated until serving.

Until next time,
LOVE & CONFECTIONS!

Follow Love & Confections | Terri T. Miller’s board Appetizers and Party Food on Pinterest.

Disclaimer: I have an ongoing relationship with Stonyfield as a member of the Clean Plate Club. I receive product, coupons and/or compensation for posts featuring their products. As always, all opinions are my own. #stonyfieldblogger #sponsored.

Parmesan Pesto Potatoes

June 20, 2015

Parmesan Pesto Potatoes is an easy and incredibly delicious dish that is perfect for dinner with family

or a fun, Summer gathering with friends.

Parmesan Pesto Potatoes from LoveandConfections.com #FWCon

I have never been that good with growing plants. I often forget to water them, or sometimes water them too much. I don’t always have the perfect space for them with just the right amount of light. Despite my “black thumb” something pulled me toward the herbs at my local home improvement store a little while ago. The mint and basil looked to be the best choices, so they came home with me, along with some pots and potting soil.

My Dad joked that we would see how long it took me to kill them. I have to admit, these plants must have nine lives, because there was a period where I forgot to water them a few days and looked at their droopy, browning leaves and thought I had killed some perfectly good plants… again. But, like I said, these plants must be zombies or have nine lives, because I trimmed them back, watered them, and they are doing pretty okay.

I had visions of using mint in lots of cocktails and drinks and love using basil in all my cooking. I make homemade pasta sauce with it, and thought basil would be the perfect thing to pair with potatoes. Homemade pesto is so easy to make and incorporates great flavor to any dish. Parmesan Pesto Potatoes, aside from a fun alliteration, will surely become a family favorite this Summer.

I created these Parmesan Pesto Potatoes for the Idaho Potato Commission Recipe Contest for this year’s Food & Wine Conference. The Food & Wine Conference is a 3-day event at the beautiful Rosen Shingle Creek Resort and Spa, here in Orlando, Florida. Food Bloggers, Chefs, Business Owners, Brands and Media Professionals all gather for sessions, demonstrations, food, wine and fun.

I had an incredible time at last year’s Food & Wine Conference. I learned so much and am extremely excited about this year’s conference as well. We would love to have you join us, too! You can use the promotional code FWC15millt for a $50 discount off the full conference pass. Please be sure to follow and like the Food & Wine Conference on Facebook, Pinterest, Twitter, and Google+ to keep up-to-date on all conference happenings, announcements and updates.

Register for the Food & Wine Conference here and don’t forget to use FWC15millt for a $50 discount off the full conference pass.
Parmesan Pesto Potatoes
A Love and Confections original recipe
Click here for a printable recipe
Serves 4-6

Parmesan Pesto Potatoes Ingredients:
– 2 small-medium Garlic Cloves, roughly chopped
– 2 packed cups Basil leaves (about 2 ounces), plus more for garnish
– 1/3 cup Pine Nuts
– 1/2 teaspoon Salt
– 1/4 teaspoon Pepper
– 1/3 cup Extra Virgin Olive Oil
– 1/2 cup freshly grated Parmesan Cheese, plus more for garnish
– 5 medium Idaho Russet Potatoes
– 1 teaspoon Extra Virgin Olive Oil

Parmesan Pesto Potatoes Directions:
1. Heat oven to 400F. Lightly spray a jellyroll pan with cooking spray and set aside.
2. Place Garlic, Basil, Pine Nuts, Salt, and Pepper into your food processor. Pulse about 10 times to chop and combine everything. While the food processor is on, slowly drizzle in the Olive Oil. Scrape down the sides of the food processor and if necessary, pulse once or twice more.
3. Pour the mixture into a small bowl and stir in the Parmesan Cheese with a spoon or spatula. Cover with plastic wrap, pressing down to make sure the surface is completely covered, and set aside while preparing potatoes. Air make the pesto darken in color. This recipe makes about 1 cup of Pesto, about half of that will be used in this recipe.
4. Thoroughly wash and dice the Potatoes into 1/2 inch pieces. In a medium bowl, add 1/3 cup of prepared Pesto, diced Potatoes and the extra teaspoon of Olive Oil. Toss to combine and place onto prepared sheet pan.
5. Bake for 20 minutes, then take the potatoes out and toss them so all the sides crisp up and roast. Bake for another 15-20 minutes, until tender and cooked. Place potatoes back into the medium mixing bowl, add in an extra 1/4 cup Pesto, toss, and place on serving platter. Garnish with Basil Leaves and Parmesan Cheese. Enjoy!

Until next time,
LOVE & CONFECTIONS!

Disclaimer: I am an ambassador and on the planning committee for the Food & Wine Conference and will receive a commission if you use my discount code to purchase a ticket. This recipe was created as an entry for the Idaho Potatoes Recipe Contest. Contest entries are equal opportunity for all Food and Wine Conference participants, and I receive no advantage for being an ambassador or committee member.

Eggplant, Tomato and Mozzarella Stack

June 19, 2015

Fried Eggplant, Mozzarella and Tomatoes sit atop lightly-dressed peppery Arugula and sprinkled with freshly-grated Parmesan Cheese – the perfect appetizer to share or a meal in itself.

Eggplant, Tomato and Mozzarella Stack from LoveandConfections.com #FWCon #WisconsinCheese

I have been dreaming about this Eggplant Stack since I had it at a restaurant last year. I visited my grandparents in Southern Florida for their 50th wedding anniversary and Eggplant Stacks were one of the appetizers on the menu. I knew the minute I bit into it that I would need to create this recipe at home.

I’m not sure how that restaurant makes their stacks, what seasonings or dressing they use, but I made it my own and it was delicious! The restaurant had this as an appetizer to share, but it is so good, that I ate it at home as my meal.

Some might think the eggplant is the star of the show, but my personal favorite part is the fresh Mozzarella. I love that you can even buy a pre-sliced package, which is perfect for pizza, layering in casseroles, making Caprese Salad, Antipasti, and especially drizzled with some Balsamic Vinaigrette in my Eggplant Stacks.

Eggplant, Tomato and Mozzarella Stack
A Love and Confections original recipe
Click here for a printable recipe

Eggplant, Tomato and Mozzarella Stack Ingredients:
– 1 large Eggplant, peeled and sliced in 1/4 inch slices (3 fried slices per stack)
– 1 cup All-Purpose Flour
– 2 tablespoons Corn Starch
– 1/2 teaspoon Salt
– 1/4 teaspoon Pepper
– 4 Extra Large Eggs
– 1-2 cups Italian Seasoned Breadcrumbs
– Vegetable Oil for frying
– 4-6 pieces BelGoioso Fresh Sliced Mozzarella (per stack)
– 2-4 slices of Tomato (per stack)
– 3 teaspoons Balsamic Vinaigrette Salad Dressing (per stack)
– 1/2-1 cup Arugula, (per stack)
– Freshly-grated or shaved BelGoioso Parmesan

Eggplant, Tomato and Mozzarella Stack Directions:
1. Line a plate or sheet pan with paper towels to drain the Eggplant once it is fried. Create a 3-step breading station. With a fork, mix the Flour, Corn Starch, Salt and Pepper together in one dish. Using a blender or immersion blender, blend the eggs and pour into another dish for dipping. Place Breadcrumbs in your last dish.
2. Prepare Eggplant slices in the breading station before starting to fry. Dredge each slice of Eggplant into the Flour, covering it completely, and shaking off any excess. Coat it with Egg, then dredge into the breadcrumb mixture, making sure it is completely covered and sticking to the Eggplant slice. Place it aside and repeat with remaining Eggplant slices.
3. In a medium-large heavy-duty skillet with sides, heat 1/2 inch of Vegetable Oil on medium until hot – around 350F-375F if you are using a thermometer. Depending on your size pan, without over-crowding, fry the Eggplant slices for 1-2 minutes on the first side, then flip and fry another 1-2 minutes, or until each side is a nice golden brown color. Remove the slices from the pan and place on prepared baking sheet. Continue with remaining Eggplant slices.
4. Lightly dress the Arugula with 1 teaspoon of the Balsamic Vinaigrette. Place half of the Arugula on the bottom of your presentation plate as a bed for the Eggplant Stack. Use the remaining 2 teaspoons of Balsamic Vinaigrette and coat the BelGoioso Fresh Sliced Mozzarella in it.
5. Begin layering your Eggplant Stack. Place one slice of fried Eggplant on top of the Arugula, followed by 2-3 pieces of Mozzarella and 1-2 slices of Tomato. Repeat the next layer the same way. Place the third piece of fried Eggplant followed by the rest of the Arugula and BelGoioso Parmesan on top. Enjoy!

Until next time,
LOVE & CONFECTIONS!

Disclaimer: I am an ambassador and on the planning committee for the Food & Wine Conference and will receive a commission if you use my discount code to purchase a ticket. This recipe was created as an entry for the Wisconsin Cheese Recipe Contest. Contest entries are equal opportunity for all Food and Wine Conference participants, and I receive no advantage for being an ambassador or committee member.