Picnic Perfect: Apple-Infused Coleslaw in a Jar

Written by Chris -

With a tangy, crunchy flair, this fresh coleslaw takes center stage. Purple and green cabbage meld with bright herbs, apple juice, Dijon mustard and honey to create flavors that hint of the summer ahead.

A couple years ago, I came across a beautiful Donna Hay recipe image – I knew I had to recreate the look in some way. A recipe wasn’t included, but she layered the makings for coleslaw in a narrow glass jar. She described this coleslaw as being the perfect picnic salad. Simply brilliant!

Pint-size mason jars make the perfect summertime portable vessel, so this is what I used. I basically took my favorite coleslaw recipe and deconstructed it. Apple vinaigrette is added to the bottom of each jar, and then colorful layers of shredded purple and green cabbage, carrot and green onion (or basil) are added. Once the lid is secure, pop the jars in your cooler with ice packs, and you are set! Before serving, just give them a shake so that the coleslaw is evenly coated with the vinaigrette.

Watch our step-by-step video above for this playful backyard serving idea — or go to our YouTube channel to see this and more.

Apple-Infused Coleslaw in a Jar

Ingredients for 8 servings:

8 (pint-size) mason jars

VINAIGRETTE

• 2 cups Apple NESTLÉ® JUICY JUICE® All Natural 100% Juice
• 1/4 cup apple cider vinegar
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons Dijon mustard
• 1 tablespoon honey
• 1/4 cup canola oil

COLESLAW

• 5 cups each thinly shredded purple and green cabbage, divided
• 2 cups shredded carrot and/or thinly sliced red bell pepper, divided
• 8 tablespoons sliced green onions, chives or shredded fresh basil, divided

Directions:

FOR VINAIGRETTE:
PLACE Juicy Juice in medium saucepan and bring to a boil over medium heat. Boil for about 25 minutes or until reduced to ¼ cup (reducing the juice will add more sweetness and deepen the apple flavor). Cool to room temperature.

WHISK together reduced juice, vinegar, salt, pepper, mustard and honey. Gradually add oil in a slow, steady stream, whisking constantly until blended. Divide vinaigrette between each of eight mason jars.

FOR COLESLAW:
LAYER about 1/3 cup purple cabbage, 1/3 cup green cabbage, 2 tablespoons carrot and 1 tablespoon sliced green onions in each mason jar. Add another layer (same quantities excluding green onions) of purple cabbage, green cabbage and carrots. You should have about an inch gap between coleslaw and lid so that it is easy to shake; seal closed. When ready to serve, simply shake to coat. Jars of unshaken coleslaw can be refrigerated for up to 3 days.

Cook’s Tip: In a hurry? Skip reducing the apple juice and just use ¼ cup apple juice. Increase honey to 2 tablespoons total.

Links:

• Apple-Infused Coleslaw in a Jar
• Apple NESTLÉ® JUICY JUICE® All Natural 100% Juice
• Save on JUICY JUICE Products

Perfect Salads for Summer Entertaining:

Avocado and Tomato Salad with Confetti Vinaigrette

Tuscan Tortellini & Melon Salad

Homemade Ice Cream and a Natural Bliss Recipe Contest

Written by Chris -

Have you heard the news? Nestlé Coffee-Mate just launched their Twice the Bliss Recipe Contests. Here’s your chance to share your original Natural Bliss recipe with the world. You could be one of their lucky winners and have your recipe published…or you could win a trip to NYC to film your recipe creation with celebrity chef Claire Robinson! Visit their Recipe Contests tab to enter.

Need a little inspiration?

If you follow me on Instragram, you know I’ve been going a little crazy with ice cream and frozen yogurt recipes. And for good reason; hello warm weather! I’ve been using Natural Bliss to replace heavy cream traditionally used in homemade ice cream. Pictured above is Homemade Milk Chocolate Ice Cream made with Vanilla Natural Bliss. I shared this with our staff recently – homerun! Fold in mini chocolate morsels or chopped toasted nuts during the last minute or so of churning for an added treat.

Sweet Cream Natural Bliss is used in this Fresh Strawberries & Cream Frozen Yogurt. Natural Bliss acts as the “cream,” macerated strawberries add the depth and nonfat Greek yogurt adds the tartness this frozen yogurt needs. I think this was our staff’s favorite.

This Fresh Mango, Coconut & Lime Ice Cream is a favorite of my daughter (she’s holding the cone in the image above). Fresh mangoes have a luscious texture that becomes velvety when puréed, which makes them well-suited for ice cream. This ice cream has more of sherbet texture, largely due to the fact that we are using refrigerated coconut milk. This milk is a lot thinner and has less fat when compared to canned coconut milk. Canned coconut milk can easily be substituted if you desire more of an ice cream texture.

This “No Ice Cream Maker Needed” Berry Ice Cream is a snap to put together. Simply whirl together frozen berries and/or chopped fruit, Lowfat Vanilla Natural Bliss and fat-free milk in a food processor for instant ice cream (a food processor is best for this recipe since the mixture is so thick). Enjoy immediately or transfer to a covered container and freezer for later enjoyment. As it freezes, this ice cream takes on more of a sherbet texture.

I can’t wait to see how you use Natural Bliss!

Also, just a reminder, our All Things Chocolate recipe contest ends June 8. Enter before it’s too late!

Links:

• Twice the Bliss Recipe Contests
• All Things Chocolate Recipe Contest
• Homemade Milk Chocolate Ice Cream
• Fresh Strawberries & Cream Frozen Yogurt
• Fresh Mango, Coconut & Lime Ice Cream
• “No Ice Cream Maker Needed” Berry Ice Cream
• Natural Bliss

More Inspiration:

Thin Vanilla Oatmeal Cookies

Vanilla Ricotta Crème with Fresh Berries

May is for Strawberries: A Berry Good Month!

Written by Jenny -

May is National Strawberry Month and it couldn’t happen at a better time of year! Reason being is my grandparents would come and visit us for Memorial Day weekend, when we would attend a parade in the area (my grandfather was a World War II veteran) and later, have a barbeque. Once the dishes were cleared away, my grandmother, mom or I would start to hull strawberries for my grandfather’s favorite dessert Strawberry Shortcakes. The strawberries were most always bought from the local farmer’s stand. I can still taste those berries from the stand of long ago when I go strawberry picking with my daughter. Like back then, many of the berries never make their way into the bowl!

For some great tips on strawberries, see Chris’ April 2011 post with more strawberry recipes.

There are many recipes to celebrate the bounty of strawberries this month brings. Here are two new strawberry recipes from our kitchens.

Strawberries & Cream Sherbet is the perfect treat for the hotter months approaching or already here for some of you. I love the simplicity of this recipe and the evaporated milk brings the creaminess without all the fat and calories. Plus, no ice cream maker required!

Strawberries & Cream Sherbet (shown above)

Ingredients for 10 servings, 1/2 cup each:

• 1-pound bag frozen strawberries, unsweetened
• 1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
• 1/2 cup granulated sugar
• 2 teaspoons fresh lemon juice

Directions:

PLACE frozen strawberries, evaporated milk, sugar and lemon juice in food processor; process until smooth.

POUR into 8-inch-square baking pan. Place in freezer for about 20 minutes, until ice crystals begin to form around edge of dish. Using fork, stir icy portions into middle of pan. Repeat, stirring edges into center every 20 minutes or until frozen (about 1 hour). Cover tightly. Freeze for up to 2 months. To serve, scoop into small paper cups, paper cones or martini glasses.

TIP: 3 cups fresh, whole strawberries can be substituted for frozen. Freeze berries before using.

Continuing on the smoothie kick, Strawberry Wheat Germ Smoothie made with nonfat dry milk will have you licking your lips and spoon. It’s loaded with good-for-you nutrients like Vitamin E and C, folic acid and calcium and is “berry good” to boot!

Strawberry Wheat Germ Smoothie

Ingredients for 2 servings, 1 cup each:

• 1 cup frozen, unsweetened strawberries
• 1 cup orange juice with added calcium and vitamin D
• 1/3 cup dry NESTLÉ® CARNATION® Instant Nonfat Dry Milk
• 1/2 cup ice cubes
• 1/4 cup toasted wheat germ

Directions:

PLACE frozen strawberries, orange juice, dry milk, ice and wheat germ in blender; cover. Blend until smooth. Serve immediately.

Links:

• Strawberries & Cream Sherbet
• Strawberry Wheat Germ Smoothie
• Get a Carnation Coupon

More strawberry recipes:

Strawberry Shortcakes

Strawberry Cheesecake Pie

Creamy Smoothies Perfect for Summer

Written by Liz -

We love smoothies here at Nestlé Kitchens. I don’t know if you’ve noticed, but I’ve been obsessed with mixing up green concoctions for fruit smoothies (or margaritas), and my colleague Chris has been using Natural Bliss to create creamy smoothies as well. They are my favorite thing to drink on a warm summer morning, and also just after a run. It’s a good treat when you want to cut down on ice cream, and using Natural Bliss gives smoothies that creaminess you crave.

Our friend Susan of She’s Becoming Doughmesstic created a bunch of delicious, interesting new smoothies using Natural Bliss, and I just can’t get enough!

Here are a few of them for you to try. You can find the rest on Meals.com.

Super Fruit Bliss Green Smoothie (shown above)

Ingredients for 2 servings:

• 1/3 cup acai berry juice
• 1/3 cup fresh blueberries
• 1/3 cup pomegranate juice
• 1/4 cup packed baby spinach
• 1/4 cup Sweet Cream Flavor NESTLÉ COFFEE-MATE NATURAL BLISS All-Natural Coffee Creamer
• 1 teaspoon granulated sugar (optional)
• 1 cup crushed ice

Directions:

PLACE acai juice, blueberries, pomegranate juice, spinach, Coffee-mate, sugar and ice in blender; cover. Blend until smooth.

Frozen Avocado Mocha Bliss

Ingredients for 2 servings:

• 1 cup strong coffee, cooled
• 6 tablespoons Vanilla Flavor NESTLÉ COFFEE-MATE NATURAL BLISS All-Natural Coffee Creamer
• 1/2 avocado, pitted and peeled
• 1 tablespoon NESTLÉ® TOLL HOUSE® Baking Cocoa
• 2 teaspoons granulated sugar
• 1/2 cup crushed ice

Directions:

PLACE cooled coffee, Coffee-mate, avocado, cocoa, sugar and ice in blender; cover. Blend until smooth.

 

Links:

• Super Fruit Bliss Green Smoothie
• Frozen Avocado Mocha Bliss
• Get a Natural Bliss coupon
• Get a Toll House coupon

More Bliss smoothie recipes:

Blueberry Green Tea Iced Bliss

Strawberry Avocado Bliss

Mother’s Day Brunch: Whole-Wheat Overnight French Toast with Praline Topping

Written by Chris -

Next to sleeping in and being showered with hugs and kisses, there’s no better way to celebrate Mother’s Day than by making Mom a delicious brunch! We’ve made the prep quick and easy – all you need to do is assemble this casserole the night before. On Mother’s Day morning, add the pecan topping and pop it into the oven.  So simple, and so delicious!

Overnight Whole-Wheat French Toast with Praline Topping

Ingredients needed for 6 to 8 servings:

FRENCH TOAST

• Nonstick cooking spray
• 1 loaf (1 pound) whole-wheat French bread, sliced into 1-inch pieces (10-12 slices total)
• 8 large eggs
• 2 cans (12 fluid ounces each) NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
• 2 tablespoons granulated sugar
• 1 tablespoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg

PRALINE TOPPING

• 1/4 cup unsalted butter, at room temperature
• 1/2 cup packed brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 cup chopped pecans or walnuts
• Powdered sugar and maple syrup

Directions:

FOR FRENCH TOAST:
PREHEAT oven to 350° F. Spray 13 x 9-inch baking dish with nonstick cooking spray.

PLACE bread slices on large baking sheet. Bake, flipping bread slices halfway through, for 25 minutes or until dry and just golden. Turn off oven. Cut bread slices in half and layer them in the prepared baking dish.

WHISK together eggs in large bowl; whisk in evaporated milk, sugar, vanilla extract, cinnamon and nutmeg. Pour over bread, pressing bread to submerge. Spoon some of the mixture between the slices if needed. Cover tightly and refrigerate for at least 8 hours or overnight. The illustration above shows what it should look like at each stage (layered bread, egg mixture just added, chilled overnight, topping added).

FOR PRALINE TOPPING:

PREHEAT oven to 350° F.

COMBINE butter, brown sugar, cinnamon and nutmeg in large bowl; stir until smooth. Stir in pecans until coated. Uncover casserole; sprinkle evenly with pecan topping.

BAKE for 45 to 50 minutes or until puffed and golden brown. Sprinkle with powdered sugar. Serve with maple syrup. Serve to Mom with a big hug and kiss!

Happy Mother’s Day, friends! And Happy Mother’s Day to my sweet Mom!  XO

Links:

• Overnight Whole-Wheat French Toast with Praline Topping
• Get a Coupon

Related recipes:

Make-Ahead Breakfast Sausage Casserole

Egg, Ham & Cheese Brunch Nests

Go Green on Cinco de Mayo: Green Jalapeño Margarita

Here’s a trend I’ve been seeing lately: adding spinach to smoothies, grating zucchini into brownies and stirring pumpkin into soup and pastas. This may sound crazy, but these are all good ways to get more nutrients into our diets, which most of us need! And, they really do taste delicious…or, rather, I should say they don’t taste at all. I can’t even detect the extra veggies added to these particular dishes, so I get to eat my favorite foods with one extra, effortless serving of vegetables.

So, I soon became a spinach-smoothie convert, throwing a handful of spinach into any combination of frozen fruit, yogurt and instant breakfast mix I was blending. As May rolled around, I realized I could easily incorporate this trick into one of my favorite cocktails: the frozen margarita! Plus, I love jalapeños and drinks with a bit of spice. Adding a few fresh slices of this hot pepper + spinach gives your frozen margarita some heat, as well as a gorgeous green color. And it still tastes like that awesome beach trip to Mexico.

Green Jalapeño Margarita

Ingredients for 2 servings:

• 3/4 cup fresh spinach leaves
• 1/4 cup Tequila blanco
• 1/4 cup orange liqueur (such as Triple Sec or Grand Marnier)
• 1/4 cup Apple NESTLÉ® JUICY JUICE® All Natural 100% Juice or orange juice
• 1/4 cup fresh lime juice
• 2 to 4 slices fresh jalapeño chile
• 10 to 12 cilantro leaves
• 2 cups crushed ice
• Coarse salt

Directions:

PLACE spinach, Tequila, liqueur, Juicy Juice, lime juice, jalapeño slices, cilantro and ice in blender; cover. Blend until smooth.

DIP rims of glasses into water; dip into salt and shake off excess. Pour margarita mixture into glasses. Garnish each with a jalapeño slice, if desired.

Cook’s Tip: Increase amounts of jalapeño, cilantro and spinach leaves according to taste.

Another option for frozen margaritas is adding whole fruits to the mix, as shown by Better Recipes above.

Links:

• Green Jalapeño Margarita
• Get a Juicy Juice coupon

Related recipes:

Strawberry Margarita

Limoncello Basil Cooler