Healthy 4th July Yogurt Bites

Healthy 4th July Yogurt Bites

The 4th of July is one of my favorite holidays. Who doesn’t love fireworks and sparklers? I think I love it so much because it’s in the summer and that means we get to wear shorts and flip-flops and grill our dinner.

I’m a sucker for warm weather so I love everything associated with that season. I especially love finding festive treats to serve at our get-togethers that don’t involve lots of sugary sweets. That’s a hard thing to do, since most of the things I see floating around are cookies and candy. I decided to make a new treat with things I know my kids will eat but that will also look fun for the 4th of July.

se red and blue yogurt bites turned out great and my kids love them.

Healthy 4th of July Yogurt Bites

Here is what you will need:

  • Vanilla Greek yogurt (or really, any kind of yogurt you love!)
  • Strawberries
  • Blueberries

yogurtbites2

The recipe is pretty simple: dice your strawberries and halve your blueberries. Place them in a silicone mold and cover with yogurt. Make sure to put the blueberries round side down. As for the strawberries, dice them in very tiny pieces.

Leave them in the freezer for about 2 hours and they are ready to eat! You can place them in a bowl sitting on ice so they won’t melt, but they won’t last for long sitting outside of the fridge and freezer, so keep that in mind.

 

Healthy 4th July Yogurt Bites
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Tomato Salad With Bacon Vinaigrette

Tomato Salad With Bacon Vinaigrette

Everyone will be eating their vegetables thanks to this stunning salad.

This bright and beautiful salad is filled with flavor, thanks to fresh heirloom tomatoes and a homemade bacon vinaigrette.

 

YIELDS:8 servings                  TOTAL TIME: hours 15 mins

 

INGREDIENTS

4 slices thick-cut bacon, chopped
1 small onion, chopped
3 tbsp.  sherry vinegar
2 tsp. Dijon mustard
2 tbsp. olive oil
1 lb. Heirloom tomatoes, cut into wedges
1 oz. blue cheese, crumbled

Fresh chives, chopped

 

DIRECTIONS
  1. Cook bacon in a medium skillet on medium heat, stirring occasionally, until crisp, 8 to 10 mins. Transfer to a paper-towel-lined plate with a slotted spoon; pour off all but 2 Tbsp. grease. Add onion. Cook, stirring occasionally, until tender, 4 to 6 minutes. Add sherry vinegar and Dijon mustard; cook, scraping up any brown bits, until incorporated, 1 minute. Remove from heat; whisk in olive oil. Arrange tomatoes on a platter and drizzle with vinaigrette. Top with bacon, blue cheese, and chives.

 

Tomato Salad With Bacon Vinaigrette
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Burlap Flag Silverware Holder

Burlap Flag Silverware Holder

I’m always trying to find simple and inexpensive ways to decorate and make everything festive.  Enter in these adorable Burlap Flag Silverware Holders—I absolutely love them, and you’ll love how easy they are! They’re perfect for your 4th of July or Memorial Day table!

 

BURLAP FLAG SILVERWARE HOLDERS

SUPPLIES:

(affliate links are included for your convenience)

  • -Burlap bags
  • –Craft paint:  red, white, blue
  • –Painters tape
  • -Skinny foam brush

DIRECTIONS:

Slide a piece of cardboard or heavy card stock inside the burlap bag to prevent the paint from going all the way through the bag.

Use painter’s tape to create stripes, and an area for the blue/stars.  I only had wide tape, and I needed my stripes to be much thinner, so I tore off a piece to match the length, laid it on the bag, then folded it on top of itself until it was the right width. Worked really well!

 

Paint red in the open stripes, and blue in the stars area.  Let dry completely.

Remove the tape, then using the very tip of the foam brush, paint the white stripes.

Dab the bottom of a pen (the round part) into the white paint, and use it to add polka dots in the blue area, to represent the stars. You can always use a star stencil if you want to, but I wanted it to be fast and easy.  Plus, I like polka dots! Let dry completely.

Now you’re ready to slide in your silverware (plastic or wood tableware would look super cute too) and set the table!

 

MORE PATRIOTIC & 4TH OF JULY IDEAS YOU MIGHT LIKE…

  • Easy 2×4 Flag Wood Blocks
  • 4th of July Ice Cream Sandwiches
  • Quick & Easy 4th of July Handprint Tees

 

 

 

 

For more information on how https://www.savvynana.com can help you with Burlap Flag Silverware Holder, please contact us at 808-372-7734, or visit us here:

Savvy Nana

38 Oak Cove Lane Humble, Texas 77346

808-372-7734

Savvy Nana DIY Holiday Crafts

Grilled Chicken with Chimichurri

Grilled Chicken with Chimichurri

The secret to this perfectly juicy grilled chicken recipe from chef Anthony Endy of The Alisal Guest Ranch and Resort is twofold: One, let the chicken sit in the aromatic citrus-and-herb flavored brine for 24 hours, and two, once your coals are hot, keep it moving on the grill. After the initial sear, turn the chicken often, and grill until a probe thermometer inserted in the thickest portion registers 155°F. Try serving it with Santa Maria–Style Pinquito Beans and a Mild Tomato Salsa on the side.

Ingredients

CHICKEN

8 cups water
2 (5-ounce) oranges, quartered
2 (2-ounce) lemons, quartered
2 (1/4-ounce) chiles de árbol, cracked open
1 bunch fresh flat-leaf parsley
10 thyme sprigs
8 bay leaves
4 rosemary sprigs
4 medium garlic cloves, smashed
2 tablespoons kosher salt
1 tablespoon black peppercorns
2 (4-pound) whole chickens, split, backbones and wings removed and discarded or reserved for another use

CHIMICHURRI

1 cup extra-virgin olive oil
1 bunch fresh cilantro, stems removed and discarded
1/2 bunch fresh flat-leaf parsley, stems removed and discarded
3 tablespoons minced garlic
3 tablespoons fresh lemon juice (from 2 lemons)
3 tablespoons finely chopped shallot (from 1 medium shallot)
2 1/4 teaspoons fresh oregano leaves
1 1/2 teaspoon kosher salt
1 1/2 teaspoons balsamic vinegar
1 teaspoon crushed chile de árbol or other dried red chile flakes

SPICE BLEND

5 teaspoons paprika
4 teaspoons kosher salt
1 tablespoon ancho chile powder
2 teaspoons dried Mexican oregano
1 teaspoon chipotle chile powder

Directions

Make the chicken

Step 1
Combine 8 cups water, oranges, lemons, chiles, parsley, thyme, bay leaves, rosemary, garlic, salt, and peppercorns in a large stockpot. Bring to a boil over high. Cook, whisking occasionally, until salt dissolves and herbs are aromatic, about 2 minutes. Remove from heat; let cool completely, about 1 hour. Place chicken halves in mixture in stockpot. (Chicken should be fully submerged in liquid.) Cover and refrigerate 24 hours.

Make the chimichurri

Step 2
Process all chimichurri ingredients in a blender or food processor until smooth, about 1 minute, stopping to scrape down sides as needed. Store in refrigerator in an airtight container until ready to use, up to 8 hours.

Make the chimichurri

Step 3
Process all chimichurri ingredients in a blender or food processor until smooth, about 1 minute, stopping to scrape down sides as needed. Store in refrigerator in an airtight container until ready to use, up to 8 hours.

Make the spice blend

Step 4
Stir together all spice blend ingredients in a small bowl until combined. Set aside.

Step 5
Open bottom vent of a charcoal grill completely. Light 2 charcoal chimney starters filled with hardwood lump charcoal. When coals are hot, pour them evenly onto the 2 outer sides of grill, leaving center of grill unlit. Top each side of coals with an oak wood chunk. Adjust vents as needed to maintain an internal temperature of 300°F to 350°F. Coat top grate with oil; place on grill. (If using a gas grill, preheat to medium-low [300°F to 350°F] on outer burners, leaving middle burner[s] unlit.) Remove chicken from brine; discard brine, and pat chicken dry.

Step 6
Place chicken, skin side up, on oiled grates over center portion of grill without coals (or unlit center portion of gas grill). Grill, uncovered, until a thermometer inserted in thickest portion of breasts registers 110°F, about 15 minutes, rotating chicken every 2 to 3 minutes to avoid burning. Flip chicken on grates; grill until skin is slightly caramelized and browned, about 3 minutes. Cover and grill until a thermometer inserted in thickest portion of breasts registers 150°F, about 25 minutes, flipping and rotating chicken every 5 minutes.

Step 7
Sprinkle chicken all over with 2 tablespoons spice blend. Place chicken, skin side up, on grates. Grill, uncovered, until a thermometer inserted in thickest portion of breasts registers 155°F, 40 to 45 minutes. Remove chicken from grill, and cover loosely with aluminum foil. Let rest 15 minutes. Carve chicken. Sprinkle with additional spice blend to taste. Serve with chimichurri.
 

Grilled Chicken with Chimichurri
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Islay and Olive

Islay and Olive

I see you, dirty-martini drinkers. And I raise you this potent prize from Arkansas bartender Shaun Traxler. It’s a vodka martini— properly called the Kangaroo—gone savory with peaty Scotch and olives four ways. You’ll drop a few pitted green olives into your batch and let them linger, then garnish with some additional frozen ones to keep the mixture cool. Add a little brine and olive oil and you have a luxuriously silky drink, best served damn cold. Note that the olive oil will solidify if you let it hang out in the freezer, so it’s best to add it just before serving.

 

YIELD12 servings

 

INGREDIENTS

8 pitted green olives
1 ½ cups vodka
1 cup plus 2 tablespoons Islay Scotch (such as Laphroaig 10)
¾ cup dry vermouth (such as Dolin)
½ cup water
2 tablespoons olive brine
10 dashes orange bitters
Pinch fine sea salt

 

To serve:

1 ½ teaspoons olive oil
12 lemon twists
12 to 24 green olives (optionally frozen)

 

PREPARATION

At least 2 hours and up to 4 hours before serving, make the batch. Place olives in a 1-liter swing-top bottle. Use a small funnel to pour in vodka, Scotch, vermouth, water, and olive brine. Add bitters and salt, then seal, turning gently end over end to mix, and chill in freezer. (If you’d prefer to batch further in advance, refrigerate filled bottle, then place in freezer 2 hours or so before serving.)

Meanwhile, freeze additional olives for garnish, if desired. I like to place one in each divot of an empty ice cube tray to keep them separated.

To serve, add olive oil to cocktail mixture. Reseal and turn bottle gently to mix. Pour cocktail into chilled martini or Nick and Nora glasses. Express oils from a lemon twist over each cocktail and use twist as a garnish, along with a frozen olive or two.
 

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Canvas Wine Bag Diy

Canvas Wine Bag Diy

Recently, I flew to Dallas for a wine event to teach a workshop of how to make wax canvas wine bags and everyone’s reaction was so positive, I thought I’d turn it into a DIY hostess gift for the blog.

I love gifting wine for parties, etc – especially around the holidays. Who couldn’t use another bottle or two? And this DIY idea makes the gift feel a bit more special and (dare I say) more thoughtful since it incorporates a handmade element.

Aside from gifting these totes with wine, I was thinking it would be fun to craft these at your party and then let the guests take them home as favors, if you’re feeling ambitious. Just throwing it out there! Either way, you can click through for the full tutorial…

 

Canvas Wine Bag DIY

And just in case you’re not big on the leather handles idea, you can skip those last couple of steps and instead, tie on some handmade pom poms or even just rolling the canvas down a couple of times and then tying on a monogrammed gift tag, for something more casual. Between the three options, you have a handful of options to include every personality on your hostess hit list.

Here’s how to make your now canvas wine totes….

Materials:

  • medium to heavy weight canvas (available by the year at art supply stores)
  • sewing machine and thread
  • fabric dye ( – I used royal blue and black)
  • embroidery floss and needle for hand stitching
  • 3/4 inch wide leather strips

Instructions:

1. Start by measuring a piece of canvas for your wine bag, based on the desired size. A good starting point is 28.5 inches long and 7 inches wide (you can measure the width of a wine bottle you have on hand to see if you want to make yours wider or more narrow than mine). And cut with sharp fabric scissors.

2. Once cut, fold the canvas, as shown in photo, and pin vertically, again as shown. I only needed roughly 4 pins because the weight of the canvas was heavy enough to stay in place.

3. Next, at the bottom (folded) end, start by sewing a backstitch to secure the thread, and then sew a straight line all the way to the open end. Be sure not to sew too close to the edge – you’ll probably want to sew your line about a 1/4 inch from the edge. Add another backstitch when you reach the end of the canvas, then cut the thread.

4. Repeat step 3, on the opposite side. Then remove straight pins and cut excess salvage, if needed.

5. While the bag is still inside out, reach inside, find the corners with your fingers and pinch them together. Then use your other hand to secure the two points and create something of a flat triangle, as shown.

6. Measure from the tip to 1.5 inches down, make a mark, and then make a horizontal line across as your guide. Flip over and do the same on the other side. And then pin one of the triangles, so it doesn’t come undone (but don’t pin them together – they’re separate).

7. Start with the triangle that’s not pinned down, sew a straight line across the guide that you made in step 6. Being sure to backstitch at each end. Repeat this process for the other triangle that was pinned. Remove pin and sew line, being sure to backstitch at each end.

8. Using a needle and thread, sew the two triangle corners together. This will keep the bottom flat on the bag and make it even more secure.

9. Line up the seams, then roll back the fabric at the top of the bag 1/2 – 1 inch. Pin down just one section to give you a better idea of where the measurement needs to be and then the roll rest down. Follow that as a guide and adjust as necessary. And then sew and backstitch once again.

11. Turn tote right side out. Next up is dyeing the bag. I do a lot of dyeing projects around here, so I won’t explain the process again…but here’s the step by step tutorial for dyeing if you need a refresher.

12. Once dyed, washed, and dried, you can stop here and add pom poms or a gift tag. OR keep going and add leather straps…. Start by cutting two lengths of leather strap, 8-9 inches long each. Then punch four holes on each side, in the form of a square. See photo for reference.

13. String a needle with embroidery thread and attach the handles to the tote, making sure to run the thread through each hole several times, for security. Cut and double knot string to keep from unraveling.

Canvas Wine Bag DIY

Note: Before adding the leather straps, I actually hand waxed the dyed canvas as well, which helps with making them water-resistnat and a bit more rugged. This process is very easy and I plan to share exactly how to do it in an upcoming post, but decided not to include in this tutorial because it was already pretty lengthy.  Let me know if you have any questions though!

Canvas Wine Bag DIY

 

Hope you liked this DIY idea! Curious to know… What’s the best hostess gift you’ve ever given or received?

For more information on how https://www.savvynana.com can help you with Canvas Wine Bag DIY, please contact us at 808-372-7734, or visit us here:

Savvy Nana

38 Oak Cove Lane Humble, Texas 77346

808-372-7734

Savvy Nana DIY Crafts