Sharon is a human resources professional who enjoys sharing simple recipes that make mealtime deliciously easy!

Healthy party appetizers are so easy to make, and healthy choices will certainly be appreciated by your guests. When entertaining, it is wise to offer the choice of a healthy food options—especially during the holidays!

In general, people are more health-conscious today, and parties can often be difficult to get through when they offer only high-calorie fare. Don't stress out your guests; offer them guilt-free options!

Healthy Appetizers Are Simple to Assemble

A great example of a healthy and simple appetizer is the smoked salmon canape pictured above. These are created by a simple assembly of ingredients.

• Choose a cracker of any type.
• Add a small dollop of cream cheese.
• Top with a slice of cucumber.
• Top it off with a thin slice of smoked salmon and you are done.

It just doesn't get any easier!

Provide Healthy Appetizer Options at Your Party

Health-conscious people are always looking for advice about how to eat healthy when attending a party where the food choices are limited to what the host has prepared. At your next gathering, make it easy for your guests by serving healthy starters. If they eat these foods before the main meal, they will be less likely to overindulge.

There are many quick and easy recipes that meet healthy requirements, and they are very simple to put together. It's always hard to avoid the sugary treats at parties, so whether you are the host or participating in a potluck gathering, bring some healthy snacks instead.

Appetizers are quick to make and can be quite versatile. You can feed a few or a large crowd with any of the recipes below.

Cheese and Tomato Skewers

Ingredients

• Bocconcini cheese balls (small size)
• Fresh basil leaves
• Cherry tomatoes
• Balsamic dressing (cream)

Instructions

1. You will need skewers for this recipe a smaller size not the long ones you use for kebobs.
2. Assemble as follows cheese ball first, followed by the basil leaf and lastly the cherry (or grape) tomato.
3. Arrange your display on a large serving dish or several smaller ones depending on how many you make.
4. Plan for 3 per person because they are delish especially when dunked in the creamy balsamic dip.
5. Make sure you have plenty of dip on hand for these babies! Not familiar with this dip? More information is below!

What is Balsamic Crema?

Balsamic cream sauce, or crema, is made from a balsamic vinegar combined with a grape concentrate. This combination is reduced to a rich and creamy texture.

Uses of Balsamic Cream

Balsamic cream has many uses in the kitchen. It is wonderful as a marinade for fish, meat or poultry. It is also used to add flavour to salads, vegetables and it is quite tasty drizzled over cheeses. Balsamic cream is so versatile it can also be used to complement dessert dishes such as cakes, ice cream or fresh fruit.

Decorate Your Dish With Balsamic Cream

You will often see professional chefs decorating their dishes with balsamic cream. They will create artistic little swirls around the food or do something as simple as little dots on the dish.

You will recognize balsamic cream as that dark substance chefs use to decorate their plates by drawing wonderful swirls to kick the presentation up a notch. You can do this, too!

What Is Bocconcini?

Bocconcini literally translated means "small mouthfuls" in Italian. They are mozzarella cheese balls that are packed in water or whey. Bocconcini is white in colour and is semi-soft and are about the size of a small egg.

Baby Cheese Balls Are Best for Skewers

You can also purchase bambini bocconcini, which are smaller versions of the original and are about the size of a grape.

This grape size is best for appetizers on a skewer. Alternatively, you could cut the larger bocconcini in half or quarters but you will lose the smooth rounded shape. When bocconcini is sliced it shows the inner course texture of the cheese. The best presentation would therefore be the baby-sized, as the shape is maintained uniformly and is smooth all around.

Cucumber and Smoked Salmon Appetizer

Ingredients

• Cucumbers (seedless) sliced in rounds 1/4 inch thick
• Smoked salmon (small)
• Non-fat plain yogurt or low-fat sour cream
• Fresh dill (or dried but fresh is preferred)

Instructions

1. Blend the yogurt with the dill to taste and chill in the fridge to blend the flavour.
2. Top your sliced cucumber rounds with the smoked salmon.
3. Add a dollop of the dill yogurt sauce.
4. Voila!

Health Benefits of Cucumbers

Cucumbers are the perfect base for a quick and healthy appetizer. They are very easy to prepare, as you just slice them up and add a topping. It's always best to eat your vegetables raw and the cucumber is a good example of a food that is always eaten raw. The cucumber provides many health benefits.

• B Vitamins: They are full of B vitamins and this attribute makes them perfect as a mid-day snack to get you revved up for the remainder of the day. So forget that coffee break—make it a cucumber break.
• Freshens your breath: No need to chew that sugary gum just eat some cucumber. Keep it pressed to the roof of your mouth to help release the "phytochemicals" inside the cucumber that will kill off the bacteria in your mouth causing that stink.
• Hydration: Cucumbers are 95 percent water. Rather than drinking loads of water each day just start eating more cucumbers. This water is natural and needed by the body to rejuvenate and repair.

One word of advice when purchasing your cucumbers; buy organic as they are often sprayed with pesticides.

Tortilla Chips and Cocktail Shrimp

Ingredients

• Cocktail shrimp
• Tortilla chips (scoop-shaped)
• Salsa
• Cheese (shredded; your choice of type)

Instructions

1. Mix the cocktail shrimp together with salsa (go light on the salsa you want a thick consistency).
2. Fill the tortilla chips with this mixture as many as you need for your party.
3. Add the shredded cheese on top.
4. Bake at 375 degrees F on a cookie sheet just until cheese melts.
5. You are done! Yay!

Slow-Roasted Roma Tomatoes

Prep time: 10 min Cook time: 1 hour Ready in: 1 hour 10 min

Yield: 8 servings

Ingredients

• 8 plum tomatoes
• cooking spray
• 1 tbsp garlic powder
• Black pepper to taste
• low-fat feta cheese
• 8 kalamata olives (optional)

Instructions

1. Preheat oven at 225° F.
2. Use heavy-duty foil to line a baking sheet.
3. Spray the foil with cooking oil to prevent sticking.
4. Chop the top off each tomato and then cut it lengthwise.
5. Scoop out the centres and place with the cut side facing up on the baking sheet.
6. Spray the tomatoes lightly with oil.
7. Sprinkle each tomato with the garlic powder and black pepper to taste.
8. Bake for 1 hour then check the tomatoes for doneness. (they should be softened but holding their shape well)
9. Bake up to 30 minutes longer if needed but be careful not to burn.
10. Remove from oven and fill with crumbled feta to taste.
11. Add a kalamata olive on top of each if desired.

Preparing Large Quantities

When you have a large quantity of appetizers to prepare for a party, get a little help from your friends! This is a wonderful social gathering in itself.

Create a food assembly line and have a great time chatting and catching up. Appetizers are simple to assemble but can become boring and overwhelming if there are many to be assembled. Have a pre-party "party" to get it done quickly and efficiently.

Easy Healthy Appetizers: Resources Online

• Quick and Healthy Appetizer Recipes and Menus | Eating Well
  Healthy, quick appetizers from EatingWell. Enjoy these fast, delicious appetizers.

Healthy holiday or any time appetizers are relatively easy to put together. These recipes are simple and can be prepared in advance of your gathering. With the assembled appetizer you can do them freshly the same day or even an hour before, they are that simple!

Your guests will thank you for these healthy and tasty alternatives.

© 2012 Sharon Bellissimo

Will you try these healthy appetizers?

Snacks on November 14, 2017:

Great snack ideals !!

Shay Marie from Southern California on October 18, 2013:

YES. I've pinned this.

getmoreinfo on February 14, 2013:

I like these Healthy Party Appetizers

mecheshier on December 23, 2012:

Fabulous healthy ideas here. Thank you for sharing!

candy47 on December 23, 2012:

Great selection of healthy party appetizers. I especially like the salad on a stick, you can do so much with that idea!

Sharon is a human resources professional who enjoys sharing simple recipes that make mealtime deliciously easy!

Dirt in your lettuce leaves or a fruit salad sitting in a pool of water are just a couple of the common issues that a good quality salad spinner can prevent. This is why the salad spinner is one of my favorite kitchen tools.

if your freshly washed salad ingredients ever led you to serve a plate of water-drenched lettuce, then you will appreciate this handy tool!

What Is A Salad Spinner?

The salad spinner is a versatile kitchen tool that not only allows you to thoroughly wash your salad ingredients but dries them, too!

It has always been one of my favorite kitchen gadgets, and when my last spinner broke and couldn't be fixed, I went on the hunt for a replacement.

My first stop was Amazon. I prefer to review ratings and purchase recommended products when I shop online. I eventually purchased a highly recommended spinner that has so far lived up to the high ratings.

What Is The Purpose Of A Salad Spinner?

The spinner is basically a salad "dryer." It does an amazing job of keeping not only the lettuce crisp but any other ingredients that need washing will remain crisp as well. There is nothing better than a tasty salad that has a bit of crunch. Waterlogged lettuce is anything but crunchy!

I can now thoroughly wash my salads with this gadget without the worry of how to drain it. You can see how much hidden dirt particles you've removed from your lettuce just by looking at the rinse water in the spinner.

It was amazing that I could wash and spin it many times until the water ran clear without sacrificing the crisp texture of the lettuce.

Types Of Salad Spinners

There are several types of modern salad spinners and some of these, like the stainless steel variety, are heavy duty and will last forever.

I still have my original salad spinner; it's not very pretty, and it has recently stopped working properly. It is a white plastic version and has taken a lot of abuse over the years, but it still did its job for an incredibly long time. My hope was to purchase another spinner that would give me years of service like this one.

There are four types of mechanisms that run the spinners. These are a crank handle, a push pump, a pull cord, and an electric mechanism. Electric spinners are used mainly for commercial settings and can be expensive. These are not usually necessary for home use.

Most home use spinners use the crank or push top button. I have used both these types and like them equally. The crank is a handle that you turn in a circular motion on the side or top of the spinner. The push button is on top and you continually push it down as it pops up. I have never used a corded spinner but they work by a pull cord that you just keep pulling as it snaps back.

Salad spinners are more stylish now than they were when I bought mine originally. They come in a range of colours and designs but still retain their functionality.

How To Use A Salad Spinner

Salad spinners are very easy to use and clean. Follow the steps below to ensure you make a nice crisp salad every time. You can create a salad you will be proud to serve to guests—no more soggy salad!

1. Prepare your salad ingredients

   Chop up your vegetables and fruits and do not add any ingredients that do not require washing.

2. Lift out strainer basket and place your ingredients in it

   Be careful not to overstuff the basket as it will not spin as strongly and may remain wet.

3. Fush thoroughly with water

   You can rinse right under the tap then lift shake the basket gently, ensuring the salad is well washed. You are essentially using the strainer basket as a collander.

4. Put the the lid on the spinner

   Make sure it's on tight and lined up correctly in position.

5. Start spinning the salad

   Depending on the type of spinner you will either turn the crank, push the plunger button, or pull the cord! Spin it for at least 15 seconds or longer.

6. Remove your ingredients

   Place your freshly spun salad into your salad bowl. You can now add additional ingredients such as croutons, bacon bits, seeds, or nuts.

I now own the OXO Good Grips Salad Spinner. I purchased it based on great reviews and I wasn't disappointed.

It dries your greens and herbs to perfection. I have recently changed my diet to plant-based, and now my spinner is a necessary kitchen tool, not just a "nice to have." A spinner helps to create healthy and delicious salads that are nice and crisp.

OXO is an excellent brand name. In my research, I noted that this company has taken the time to research and develop the mechanics of spinners to ensure their durability and function.

As a result of the OXO research, solutions to the problems that cause spinners to break down or not dry the salad properly were addressed. The result is this reasonably priced salad spinner for home use that can benefit all home cooks!

I noted that this product had been rated very highly by thousands of purchasers. I always read reviews before I make any purchase, and Amazon is one of my favorite places to shop.

The Best Spinners Improve The Taste of Your Salad

Did you know that the taste of your salad can actually be improved by the use of a spinner?

The reason for this is because the spinning dries out the lettuce and this allows the oils and dressings to adhere to the salad ingredients and as a result adds to the taste and texture. When your salad is full of water the dressing oils will not cling but will rain through to create a puddle in the bottom of the bowl. I have had this happen to me on many occasions.

There is nothing worse than serving soggy lettuce to guests. As you can now see the spinner does double duty by not only ensuring the lettuce and vegetables are well washed but by preventing a waterlogged salad as well.

How Do They Work?

Salad spinners all work with the use of centrifugal force to separate the salad ingredients from the water. As demonstrated in the video above they are most often manual devices that use a hand pump.

There are commercial versions that are electric but for home use this is not necessary, the manual spinners work well for serving smaller groups.

The History Of The Salad Spinner

It is a relatively new invention that was first patented in France in 1972. It was also know as a "salad dryer" or a "salad washer" and even a "salad tosser." The name "spinner" was patented in the version created by an inventor in Hong Kong. The various patents emerged when the different mechanisms such as cranks, pull cords, pumps and electric were invented.

This gadget made its way to the American mass market in 1974 and was a huge success. There were some critics who thought it would not last because they thought it was a new gourmet "fad," but that proved to be untrue. It is still a common household appliance today.

To Spin or Not to Spin

Questions & Answers

Question: Should you cut up the head of lettuce before spinning?

Answer: Yes, you should cut to ensure proper washing between the leaves of the lettuce.

Question: Is there any difference between the OXO White and OXO Green salad spinners?

Answer: Not if they are the same model.

© 2012 Sharon Bellissimo

Do You Use A Salad Spinner?

Sharon Bellissimo (author) from Toronto, Canada on June 27, 2020:

I have not heard of that brand but I am glad to hear it works well for you! I can't imagine preparing a salad without spinner, it makes preparation so much easier.

Kkmoore1972 on June 25, 2020:

I use a Gourmia I bought on Amazon. I love it. I wish I had purchased one years ago. After cutting up my romaine lettuce I always completely submerge it in the spinner to wash it. Then drain it before spinning.

Pam Irie from Land of Aloha on January 04, 2013:

Always. I won't make a salad without my salad spinner. :)

ismeedee on November 10, 2012:

Now I see the benefits of these I'd really like one!

MBradley McCauley on October 16, 2012:

I sure do. Am on my third one. Love the crispiness of my salads. Very informative lens. Thanks.

Sharon Bellissimo (author) from Toronto, Canada on October 13, 2012:

@wrapitup4me: Try it you will like it!

wrapitup4me on October 13, 2012:

I have a salad spinner and never used it. Too lazy. Guess I should get unlazy and actually take it out of the cupboard and give it a try.

chas65 on August 31, 2012:

Never used a salad spinner, but it sure makes sense.

Marc from Edinburgh on August 31, 2012:

I miss my salad spinner - this lens has reminded me that I should I get another one!

banapple on August 31, 2012:

I need one of these. My salads are always runny after I put the dressing on.

Diana Grant from United Kingdom on August 31, 2012:

I've had my salad spinner for years and years and used it a lot until recently, when I started buying ready-prepared bags of salad from supermarkets. A bit extravagant, and you have reminded me to go back to making my own! Angel Blessings for an attractive lens

Sharon is a human resources professional who enjoys sharing simple recipes that make mealtime deliciously easy!

This muffin recipe has come to my rescue many times! When there is nothing in the house to offer people who drop by or when the kids are looking for a snack, it's easy to make this treat. It is also quite tasty, and I always get asked for the recipe.

These apple muffins are also great to prepare as an activity with small children or for a children's party because they are so easy. Perfect for a baking-themed birthday—just add some sprinkles and icing so the kids can decorate them, too!

Apples and Cinnamon: The Perfect Match

Apples and cinnamon go well together - just think of apple pie!

What makes this recipe so valuable is that many of the ingredients are common staples we often have on hand in our kitchens.

You can use any type of apple in this recipe as most types will bake well and will give the muffins a unique apple flavor. Although some apples do bake better, there is no need to make a special trip to the store to buy a certain type of apple (more on this later).

These muffins pair well with a hot cup of coffee or tea to serve those unexpected guests!

What Type of Apple Is Best for Muffins?

Most types of apples will work well in this recipe. You can use whatever you have on hand especially if you are making them on a whim. There is no need to run out to purchase a specific kind of baking apple.

However, if you are preparing these ahead of time the most recommended apple types for baking (and this includes pies) are MacIntosh and Granny Smith.

The white flesh of the MacIntosh apple softens nicely and the Granny Smith has a nice sharp, tart taste that holds up well when baked. It really depends on the flavor you prefer.

Most apples will taste great when baked although I have noted that the Red Delicious is recommended more as an eating apple than for baking. I have never personally tried the Red Delicious for baking because it has a very distinct flavor that I am not sure transfers well to a baked good.

Recipe for Apple Cinnamon Muffins

This muffin is as delicious as it is simple to prepare with ingredients you likely already have. Enjoy!

Ingredients

• 3/4 cup milk
• 1/2 cup vegetable oil
• 1 egg
• 2 cups all-purpose flour
• 1/3 cup sugar
• 3 tsp baking powder
• 1 tsp salt
• 1 medium apple, pared and chopped
• 1/2 tsp cinnamon

Instructions

1. Preheat oven to 400 degrees.
2. Grease bottom of 12 medium muffin cups.
3. Beat milk, egg, oil, apple and cinnamon together in a bowl.
4. Stir in flour, sugar, baking powder and salt.
5. Stir just until moistened (mixture will be lumpy).
6. Bake until golden brown, approximately 15 minutes.
7. Remove immediately from the pan to cool.

Cinnamon: A Super Healthy Spice

Did you know that cinnamon naturally regulates blood sugar levels? This helps with weight loss and is also beneficial to those with diabetes.

More Benefits of Cinnamon

Cinnamon is not only useful in regulating blood sugar; it has many other healthy benefits, as well. It is always a wise choice to add cinnamon to your diet. Some of the benefits of cinnamon are:

• It may be helpful in treating candida (yeast) and e. coli infections. A recent study demonstrated the power of cinnamon oil in combating these infections.
• It can reduce the pain of arthritis.
• It may help reduce menstrual cramps.
• It has been shown to help balance hormones and may be effective in assisting with fertility issues.
• It helps fight cardiovascular disease by reducing cholesterol levels.

Apple Muffin Fun Fact

Since 1987, the official muffin of New York State has been the apple muffin.

Quick Icing for Your Muffins

If you want to fancy up those muffins but don't want to spend too much money or time on it, try this quick icing.

As a child, my mom would just mix up some icing sugar with milk to create a light topping for just about any baked good. There was no measuring involved—she just put icing sugar in a bowl then added and mixed it with the milk until she achieved the consistency she wanted.

This icing can be a little runny and transparent, so it's best to ice the muffin after it has cooled and closer to the time you plan to serve them.

This is also a great activity for the kids. They can easily mix up their own icing and add it to the muffin top themselves. Yum!

More Apple Muffin Recipes

• Crumble Topping Apple Cinnamon Muffin
  This recipe for apple cinnamon muffins adds a crumble topping. Yum!
• Apple Strudel Muffin Recipe
  Here is a great strudel recipe for muffins with cinnamon!

© 2012 Sharon Bellissimo

Will You Try this Recipe?

goldenrulecomics from New Jersey on January 22, 2014:

Looks delicious!

othellos on August 05, 2013:

Sounds yummy and easy to make. Delightful lens. Thank you for publishing it.

BestRatedStuff on November 11, 2012:

Sounds like a yummy muffin, great its so quick to make.

davenjilli lm on October 21, 2012:

rise little apply cinnamon muffin recipe page, angel dust sprinkled

suzy-t on August 11, 2012:

Muffins are yummy and apple-cinnamon muffins will go great on my table this Thanksgiving...

johnshade lm on August 11, 2012:

These look great! cinnamon and apple go so well together :D

Rosyel Sawali from Manila Philippines on August 09, 2012:

Looks really good! I just might give it a shot! I haven't made muffins before ^_^

Michelle from Central Ohio, USA on August 08, 2012:

Nice job...I always like to look at recipe lenses with pictures of great food!

Elsie Hagley from New Zealand on August 07, 2012:

Yes I will thanks for sharing with us.

bagelmanmarc on August 07, 2012:

Yes, absolutely!

intermarks on August 06, 2012:

I never try on this before but it looks delicious.

Jogalog on August 06, 2012:

They sound really good and I love the combination of cinnamon and apple.

SheilaMilne from Kent, UK on August 06, 2012:

It sounds both delicious and easy.

Mary Beth Granger from O'Fallon, Missouri, USA on August 06, 2012:

Sounds great....I'll try it!

Camden1 on August 06, 2012:

Sounds easy enough to whip up even on those harried school mornings!

Ellen Gregory from Connecticut, USA on August 04, 2012:

Sounds quick, easy and good. Sure.

Sharon is a human resources professional who enjoys sharing simple recipes that make mealtime deliciously easy!

Memories of My Grandma's Candy Store

I have fond childhood memories of eating fudgesicles from my grandma's candy store in Nova Scotia. She owned a corner store that had one of those big glass countertop cases full of penny candy.

You got a little bag and you filled it full of candy—but that was not my favorite thing, believe it or not. My grandmother also had a freezer full of frozen treats that included the most delicious treat I remember tasting as a child: the fudgesicle!

If it wasn't for my mom putting a limit on the number of fudgesicles I could eat, I am sure I would have made myself sick consuming them.

Fudgesicles Are Chocolate Heaven

The name "fudgesicles" is a brand name that refers to what are basically chocolate popsicles. They are, however, much richer and creamier, with a higher milk content than a chocolate popsicle, which is more water-based.

Fudgesicles are readily available in grocery stores but can be expensive. I would often only buy them when they were on sale. However, a great alternative is to make them yourself. It's easy to do with simple ingredients that are often already in your kitchen.

Ingredients

• 1/2 cup sugar
• 2 tablespoons cornstarch
• 2 tablespoons cocoa powder
• 2 1/2 cups milk
• 1 teaspoon pure vanilla extract
• 1 tablespoon butter

Instructions

1. In a small pot, combine the sugar, cornstarch, cocoa, and milk.
2. Cook over medium heat until it becomes thick.
3. Remove from heat and add the vanilla and butter. Stir till it is well combined.
4. Place in popsicle molds and freeze until firm.

Fudgesicles Just Taste Good!

I could eat these frozen treats forever. As a child, I was always asking my mom to buy me just one more.

My mom had a strict rule about paying for the things in my grandma's store; after all, this was how she made a living. But my grandma would often treat us and sneak us the treats we liked best. That's what grandmas do.

I still love fudgesicles, but I would limit myself from buying boxes of them as I still have that terrible childhood desire to eat too many! I have no discipline when it comes to eating these treats.

I have tried a few fudgesicle recipes; however, nothing compares with the chocolate popsicle of my youth. I'm not sure why that is—perhaps the recipe was different back then or it was just that special youthful enjoyment of a favorite treat.

The History of Frozen Treats

Did you ever wonder how we came to eat these frozen treats on a stick? It all started with a mistake by a little boy in California in 1905.

Little Frank Epperson was enjoying some water mixed with soda powder on his front porch when he ran inside and forgot about his drink. He left it there all night with the wooden stir stick in the glass.

When young Frank found it in the morning it was frozen solid with the stir stick jutting out like a little handle. He ran some hot water over the glass (much like we do today when eating homemade popsicles) and out came the frozen treat.

He started to make them for his friends, and as an adult he made them for his kids. He called them "Eppsicles" after the first few letters of his last name, but his kids called them "popsicles" because their "pop" made them. That became the name that stuck.

Frank knew he had something worth patenting and filed for a patent in 1923; about 18 years after his childhood discovery. It was an instant success!

However, Frank never did become rich with his popsicles, and he eventually sold the rights to them to the Joe Lowe Company in New York City, At the time of selling the rights, Frank was penniless; he was obviously not a good businessman.

The company went on to grow the brand and even developed the double-stick popsicles during the Great Depression so children could split it in half and share it for the same price as a single ice pop.

Frank could probably have used some help from the Shark Tank back then!

Sugar-Free Fudgesicles: A Healthy Protein Option

The one drawback with fudgesicles is that the commercial variety tends to be high in sugar. When making them homemade, they still contain sugar but you can control the quantity or try using sugar substitutes.

If you are looking for a health-conscious no-sugar version, then watch this video. It demonstrates how to prepare super healthy protein fudgesicles.

Fun Melting Facts

When the temperature increases, the molecules that make up the object start to jiggle and dance and loosen their grip on each other.

They are still attached but much more loosely at this point, thus forming a liquid. If things keep heating up, they will eventually lose touch with each other altogether and evaporate!

More complex objects that contain more molecules do not melt, but if the heat is turned up long enough, they may just burst into flames!

More Homemade Ice Pops

• 10 Popsicle Recipes - Today's Creative Blog
  Ten very creative popsicle recipes. These are unique!

© 2012 Sharon Bellissimo

Do you like Fudgesicles?

Susan Zutautas from Ontario, Canada on July 29, 2013:

I've never thought of making my own Fudgesicle's before but will have to try this. Yummy lens!

Takkhis on July 02, 2013:

I want to have one right now, it is a bit warm here! :)

Angela F from Seattle, WA on May 25, 2013:

Fudgesicles are always in the freezer in the summer.

WebWriteGirl LM on February 10, 2013:

I sure do!

Magda2012 on November 24, 2012:

I want to try your recipe. looks yummy :)

Joan Haines on September 02, 2012:

Are you kidding? They're one of the best things ever! I can't believe how easy they are to make. What a good idea, so you can make sure the ingredients are the ones you want! "Squid Angel blessed."

malena10 on August 09, 2012:

Great lens, congrats for purple star!

GeekGirl1 on July 30, 2012:

Thanks for sharing this. I will make some for myself.

GeekGirl1 on July 30, 2012:

Thanks for sharing this. I will make some for myself.

JoshK47 on July 25, 2012:

I love 'em, and I'd certainly love to make them for myself! Great lens! Blessed by a SquidAngel!

Onemargaret LM on July 23, 2012:

I grew up eating Fudgesicles. Never made them though. I might do so after reading your lens. Thank you.

catbehaviors on July 21, 2012:

Oh yes, I love them!

gavin-harris-904 on July 21, 2012:

THEY TASTE AMAZING

MartieG aka 'survivoryea' from Jersey Shore on July 20, 2012:

These are my husbands very favorite - Must try making them :>)

MermaidDoc on July 19, 2012:

Yes, they're very yummy but I think I like Revolo's better :)

getmoreinfo on July 19, 2012:

I love Fudgesicles, now I can make my own with this recipe.

queenofduvetcover on July 19, 2012:

Yes I do!! Great lens. =)

Gayle Dowell from Kansas on July 18, 2012:

What a great recipe for these hot summer days!

Close2Art LM on July 18, 2012:

thanks for the recipe and instructions, this will be fun to make, BLESSED!!!

Mickie Gee on July 17, 2012:

I love fudgesicles! Especially the Weight Watchers' brand.

Erin Hardison from Memphis, TN on July 17, 2012:

I like them a lot! This looks like a great recipe

MoniqueDesigns on July 17, 2012:

Great lens, I love them.

Senditondown from US on July 17, 2012:

Yes, they sure hit the spot on a warm day.

purpleslug on July 17, 2012:

Love them!!!!!

SheilaMilne from Kent, UK on July 17, 2012:

I've never tried one but I'm sure I would. My grandmother had one of those shops too, but hers was in Ireland. Memories, memories.

gatornic15 on July 16, 2012:

I do love fudgesicles, and now I am hungry for one. Blessed

ryanhx64 on July 16, 2012:

off to the store now cya

TamarWrites on July 16, 2012:

My favorites are the white ones!

Rose Jones on July 16, 2012:

Excellent lens - informative, personal. The science was great - no one else tried that as far as I saw. Squid angel blessed and congrats on front page honors.

TheresaMarkham on July 16, 2012:

Love fudgesicles & love this lens! Great work!

bordercollieluvr on July 16, 2012:

great lens - do you happen to have a recipe for DOG frozen yogurt popsicles - I want some of those stainless steel popsicle makers.

AJ from Australia on July 15, 2012:

Delicious. A recipe, a little bit of science and calories all in one! Congratulations on your Purple Star recognition. Blessings.

Rosaquid on July 12, 2012:

Thanks for the recipe. these look delicious!

Mary Crowther from Havre de Grace on July 10, 2012:

I still love fudgesicles to this day!

Sharon Bellissimo (author) from Toronto, Canada on July 10, 2012:

@VeseliDan: Thank you for the blessing, it seems fudgesicles were a popular childhood treat!

VeseliDan on July 10, 2012:

I just love Fudgesicles, they are great. I ate them my whole childhood and this was a remember to my childhood. Blessed.

Sharon Bellissimo (author) from Toronto, Canada on July 09, 2012:

@Ramkitten2000: Hahaha great idea!

Deb Kingsbury from Flagstaff, Arizona on July 09, 2012:

LOVE Fudgesicles! I used to eat way too many of them when I was a kid. I'm glad they make a light version now that actually tastes really good. So now I can eat TWICE as many. :)

Sharon is a human resources professional who enjoys sharing simple recipes that make mealtime deliciously easy!

New York Strip Steak Marinade

I discovered this marinade recipe many years ago. I kept it because it is so tasty and the marinade goes especially well with the New York strip steak.

New York strip is delicious grilled, but when you prepare it with a tasty marinade it turns out amazing. If you give it a try I'm sure you will agree.

The recipe came from a book included with a grill I purchased about 15 years ago. The book was called Barbeque Genius, and it contained a recipe for a steak marinade created by Ted Witzel. Ted was a dedicated practitioner of all things barbecue.

The marinade was created specifically for the New York steak. It is an excellent marinade that is easy to put together with simple ingredients that are often staples in the kitchen. It adds just the right flavor to a grilled strip steak.

Ingredients

• 1 clove garlic (minced or pressed)
• 1 tablespoon Worcestershire sauce
• 1 tablespoon balsamic vinegar
• freshly ground pepper to taste
• 1 teaspoon Dijon mustard
• 1 tablespoon soy sauce
• 1 tablespoon olive oil

Instructions

1. Combine the above ingredients in a glass dish.
2. Trim the excess fat from the steak or slash with a knife to prevent curling.
3. Rinse the steaks and pat dry with paper towels.
4. Place the steaks in the glass dish of marinade, turning the meat to cover both sides.
5. Marinate for at least 1 hour or overnight in the refrigerator.
6. If the steaks have been marinated in the fridge, be sure to bring them to room temperature before grilling.

How to Grill the Strip Steak

1. Preheat the barbeque to HIGH and brush the grill with olive oil.
2. Place the steaks on one half of the grill and turn that side down to MEDIUM.
3. Close the lid and grill for 2.5 minutes.
4. Open the lid and rotate the meat by a 1/4 turn to create a criss-cross pattern on the steak.
5. Close the lid and grill for 2.5 minutes once again.
6. Then turn the steaks over onto the other side of the grill, turning that side down to MEDIUM.
7. Close the lid and grill for 2.5 minutes.
8. Open the lid and rotate the meat by a 1/4 turn once again to create criss-cross pattern.
9. Close the lid and grill for another 2.5 minutes.
10. Place the meat on a platter to rest for a few minutes before serving. Enjoy!

Keep in mind that it won't matter what marinade you use if you have chosen a cheap cut of meat. The cut of the meat is important if you want to serve a tasty and tender steak.

What Is the Best Steak Cut?

I once bought my meat by only looking at the price. I soon learned that when choosing your steak, cheaper is never better.

I struggled to produce a juicy tender steak and thought it was my cooking time or heat level. These are factors, however, if you start with a cheap cut of meat, there is little you can do to transform it into a succulent main course. "You can't make a silk purse out of a sow's ear," as my grandmother used to say!

The more expensive cuts are always the most tender and appetizing. The tenderness of your grilled steak depends on the cut of meat more than anything else.

It is best to spend a little extra money to get a good cut of beef that will turn out juicy and tender on the grill. The best steaks originate from the middle section of the cow. Steaks cut from the short loin and the sirloin section of the cow are considered to be the finest.

Top Five Steak Cuts

1. Porterhouse: This is the top of the line cut of steak with a price tag to match! It is cut from the short loin and has the familiar T-bone shape with the meat on both sides. The porterhouse includes the sirloin strip and the smaller tenderloin that is divided by the T-bone.
2. T-Bone: This is a smaller version of the porterhouse; still a T-bone shape and cut from the short loin. It contains a small portion of the tenderloin whereas the porterhouse contains a large portion.
3. New York Strip: This is a very popular cut that is not as expensive but still tender. It is also cut from the short loin without the bone and with the tenderloin removed. It can be substituted for recipes that call for the porterhouse or T-bone, to save some money.
4. Tenderloin: The tenderloin, if purchased whole, can be divided into three sections. The sections consist of the thick butt end, the center section and the end portion that is cut into small rounds called filet mignons.
5. Rib Steak or Rib Eye: Just as the name implies, this cut of beef is from the rib area. Rib steaks can be purchased without the bone, but ideally it is best to purchase with a couple of inches of bone left in.

The New York strip is in the middle of the more expensive cuts of beef and is the best value for your money.

The Quality of Beef

High-quality beef generally comes from steers (castrated male cow). These cuts are typically what you would find in restaurants and grocery stores. Occasionally, cuts will come from old dairy cows who can no longer produce milk. These cuts are typically used in the fast-food industry. The most tender cuts come from the loin and rib section.

Consider Grades of Beef

Another aspect to consider when choosing your steak is the beef grade. Beef that is available to the consumer is categorized by four main grade types. The criteria for the different grades is flavor, juiciness, and tenderness—and these factors are correlated to the amount of "marbling" in the cut. Marbling is the fat content and if there is little marbling the steak will not be as moist, tender, or flavorful as a cut with more abundant marbling.

Top Four Beef Grades

1. Prime: Available in high-end restaurants and contains the highest fat content.
2. Choice: Most widely available with slightly less marbling than prime.
3. Select: Often the lowest grade sold in grocery stores with much less marbling.
4. Standard: Lowest grade and the most economical, but it will be tougher.

What Is New York Strip Steak?

The shell section of a steer is the loin area or the "lower back" with the tenderloin removed but the bones left intact. When the bone is removed it becomes a "strip."

An entire strip can be grilled in its entirety, but most commonly it is cut into smaller steaks called "strip steaks" or the New York cut, hence the name "New York strip." Approximately 10 to 14 New York strips can be cut from the original large strip. These cuts originated from a New York City restaurant back in the 1800s, and the name of the city stuck and became the descriptive name for this cut of strip steak.

Why Use a Marinade for Steaks?

Short answer: flavor!

The main reason to marinate your steaks before grilling is to enhance the flavor of the meat. If you are not looking to enhance the flavor of your meat and prefer it just the way it is then a marinade is not required!

Contrary to popular belief, marinating your meat is not a tenderizing method. Soaking your meat in acidic liquids does not tenderize the meat to any great degree. For this reason, it is best to purchase a good cut that is known to be tender and will not require any preparation to ensure tenderness. The acid ingredient in typical marinades tends to dry out the meat rather than tenderize and should be balanced out by another liquid.

Additionally, marinades can only be absorbed by the meat to a certain extent and often do not penetrate through the entire cut.

Liquids That Can Tenderize: Think Dairy!

If you are looking for liquids to help with tenderizing your meat think dairy! Milk, buttermilk, and yogurt have historically been used to tenderize game.

Soaking your steak in three cups of buttermilk can help to tenderize. You can do this in a large ziplock baggie for at least 30 minutes to overnight in the fridge. This method can be used as an alternate method of marinating by seasoning the steak before placing it in the buttermilk, then grilling.

Alternatively, after your buttermilk soak, marinate in your favorite flavor marinade for at least an hour. Be sure to rinse off the buttermilk and pat-dry before the second marinade.

Keep in mind that dairy marinating is totally optional. It is still best to buy the more expensive cut to provide tenderness. Just try the various options and see what which you prefer.

Safety When Marinating Meats

You must always use caution when working with raw meats. Clean up with hot soapy water any areas where the meat has made contact and ensure it is scrubbed well. It is also wise to wash your hands frequently when handling raw meats.

When using a marinade, follow these safe food handling guidelines:

• Use a glass bowl, not plastic or metal. The acid ingredient can interact with metal and any bacteria from the raw meat can be absorbed by the plastic.
• It is safer to marinate your meats in the refrigerator. If you are leaving it on the counter the maximum time to be out at room temperature is one hour.
• Do not keep the marinade to reuse after the raw meat has been immersed in it. It is best to keep some aside when it is freshly made if you want to use it as a sauce or bring it to a full boil for a full five minutes.

Remember, food poisoning is a serious illness that can be deadly for some. Take the time to prepare your raw meats properly and clean up as you go along.

Basic Homemade Marinade for Steak

It's easy to throw together a simple marinade and you probably have all the ingredients already.

The best marinade for red meat is a combination of an acid ingredient, an oil, and a balancing liquid. If the ingredients only contain an acid and an oil; it will be too drying.

Acids

• Wines
• Vinegars (i.e., balsamic or malt)
• Citrus juices (i.e., lemon or orange)

Oils

You can use any type of oil. An expensive olive oil is not going to make much difference to the quality of your marinade, so any vegetable oil will do.

Balancing Liquids

• Soy sauce
• Beer
• Worcestershire sauce

You likely have a combination of these ingredients already in the pantry. It's easy to make up a quick marinade if you are pressed for time however you still .need time for the meat to soak for at least an hour but preferably longer.

How to Marinate a Steak: Demonstration

Vegetable Sides With New York Strip Steak

Potatoes

For a hearty meal, just add potatoes to the grill!

Instructions

1. Wrap potatoes in foil.
2. Place on the grill.
3. Close the lid and bake for 30 minutes.
4. Add some sour cream or butter when served.

Asparagus

Asparagus is a great green vegetable that will complement your steak and potatoes. You can cook the asparagus on the grill, too, for maximum efficiency!

Instructions

1. Wash the asparagus and snap the tough ends off.
2. Drizzle with olive oil.
3. Shake some sea salt over them.
4. Put on the grill and cover for about 3 to 4 minutes.
5. Turn over and grill the other side another 3 to 4 minutes.

Perfect Grilled Steaks: Advice From a Chef

References

Peterson, J. (2010). Meat: A kitchen education. Berkeley: Ten Speed Press.

This hardcover book contains a myriad of photos, something I find necessary in cookbooks. In addition to the recipes, it explains how to prepare meat deliciously. The book also provides background information on the different meat cuts and techniques from all over the world. A great guide for all meat lovers and not just beef dishes. The book contains preparations for poultry, game, pork, lamb, goat, and even broths and consommes.

Witzel, T. (1995). Barbeque Genius. Broil King.

Ted Witzel was a lover of barbeque and created mouth-watering recipes that became a staple booklet that came with all Broil King grill purchases. I was the lucky recipient of one of these booklets. The marinade featured above is a recipe from the booklet. This marinade created the best tasting grilled steak I have ever tasted. Better than any restaurant prepared steak!

Beef Quality Grades (Eight). (n.d.). Retrieved from http://beef2live.com/story-beef-quality-grades-eight-97-103755

This website provides a good overview of all eight beef grades.

More On Meat

This content is accurate and true to the best of the author’s knowledge and is not meant to substitute for formal and individualized advice from a qualified professional.

Questions & Answers

Question: How long do you leave meat in buttermilk? Do you add anything else to the marinade?

Answer: You can do a buttermilk marinade and season the beef with salt and pepper or whatever other seasonings you prefer. Fill a large freezer bag with about 2 to 3 cups of buttermilk depending on how many steaks you want to marinate; it should be able to cover all. Seal the bag up and place in the fridge for at least an hour up to overnight. Shake off buttermilk and grill as you normally would. You could also forgo the salt and pepper and just use the buttermilk as a tenderizer for 30 minutes or so. Again, shake and clean off the buttermilk and transfer to your favorite marinade preparation.

Question: How long do you broil a New York strip steak in the oven?

Answer: It depends on the thickness of your steak and the heat of the oven. It is best to check by pressing on the meat it should feel like pressing on the meaty part of your hand under your thumb.

Question: How do you make a striploin both tender and more flavorful?

Answer: Always buy a good cut of meat. Start by marinating it as outlined in the article and do not overcook always check for doneness by pressing on the meat. It should spring back and feel similar to the meaty part of your hand under your thumb. Soaking it in a dairy product such as buttermilk or yogurt can help with tenderizing. This should be done before the flavor marinade, or you can season the steak directly before the buttermilk soak.

Question: How do you use buttermilk to make strip steak marinade?

Answer: You can use buttermilk alone as a tenderizer for at least 30 minutes to an hour and then transfer to your favorite flavor marinade after shaking off the buttermilk. You can also season the steak and then soak in the buttermilk for an hour to overnight and prepare on the grill from there.

© 2012 Sharon Bellissimo

Will you try grilling a steak?

Sharon Bellissimo (author) from Toronto, Canada on August 22, 2020:

Sear in a pan (use a little oil) on the stovetop for a couple minutes each side - then finish in the oven. Oven should be 425 degrees you want an internal temp of 145-150 so about 7 or 8 minutes. If you want it more well done it will take about 12 to 15 minutes.

Symantha Bonham on August 03, 2020:

I don't have an outdoor grill. How do I cook this steak using my stove or oven?

michelle uttke on October 06, 2018:

so, so, so yummy. The little bit of sweetness is what made it!

Sharon Bellissimo (author) from Toronto, Canada on January 09, 2017:

How did the steaks turn out?

Sharon Bellissimo (author) from Toronto, Canada on January 09, 2017:

No, I don't rinse it off. I remove the steaks from the bowl giving them a little shake to allow excess to drip off. Then I put the steaks on a clean plate to bring to room temperature before grilling. Discard any remaining marinade left in the original bowl.

Denise Green from Dallas, Texas on January 07, 2017:

After marinating overnight, do you remove steak from bowl and rinse off before cooking?

Jennifer on December 29, 2016:

I just found this. The steak is marinating in it over night. The marinade itself tastes amazing. I'm going to sous vide the strip steak tomorrow! Can't wait.

Robin on June 19, 2015:

OMG, this was the best steak I've EVER had! Thanks so much for the recipe. It is definitely a keeper!

WordChipper on January 13, 2014:

Please stop!! My mouth is watering!

Takkhis on December 22, 2013:

I wish if I could do this or my mom! For us, rice always remains as a regular food :)

grrbtn on October 14, 2013:

I definitely will be trying the steak marinade. Great lens and thanks for sharing the recipe with us

jessely on July 04, 2013:

With this lens it gives my stomach hungry. Thanks you so much I really like your lens.

Norris0312 on June 11, 2013:

I couldn't refuse the urge to make it after I visited this page.

ConvenientCalendar on May 12, 2013:

You have enlightened me on Steak Marinade! Thank you for sharing!

Sharon Berry from Michigan on March 24, 2013:

I am definitely trying this marinade, we are having steaks on the grill today.

dellgirl on March 16, 2013:

Youâve done a nice job here, this looks so delicious. Good work.

anonymous on February 11, 2013:

Your lens made my mouth water. I love steak.

Jogalog on February 09, 2013:

The marinade sounds amazing. I love marinating all types of meat for the barbecue.

WriterJanis2 on December 27, 2012:

This sounds really good.

Nancy Tate Hellams from Pendleton, SC on December 11, 2012:

We cook on the grill just about every night and this New York Strip Steak Marinade for the Grill sounds perfect. We will be trying this one. I will share with my husband who is the main cook.

Pete Schultz on December 05, 2012:

This is a new marinade to me, I will give it a try! Thanks.

eightieschild on October 20, 2012:

Yep, love a good steak.

Tony Payne from Southampton, UK on October 20, 2012:

This definitely sounds good, might give it a try, sure.

JoshK47 on September 14, 2012:

I certainly will - though now my breakfast oatmeal is looking so much less appealing...

strategery on June 24, 2012:

This marinade sounds great! I will definitely give it a try.

Sher Ritchie on June 24, 2012:

It sounds great - I'd like to try it. Thanks for sharing!

Sharon is a human resources professional who enjoys sharing simple recipes that make mealtime deliciously easy!

Oatmeal has always been considered a healthy food—but is it? There are many different types of oats, and not all are alike in terms of nutrition. Of all the types, the steel-cut variety contains the most nutrients and is the best choice for your health

Why Are Steel Cut Oats the Most Nutritious?

Rolled, instant, and quick oats may be more convenient to prepare, but they also undergo more processing. Processing reduces the nutritional values of the oats. Steel-cut oats are the closest to their natural state, so they maintain significantly more nutrients.

Why Eat Oatmeal?

Cooking oats for breakfast is a tradition that goes back many generations. Breakfast is generally considered the most important meal of the day because it is the first meal after breaking your "fast." If we start the day with a coffee and a muffin we have only succeeded in elevating our blood sugar levels, and this is a recipe for weight gain and poor health. This habit may also lead to diseases such as diabetes.

Maintaining blood sugar levels consistently throughout the day is important in achieving a healthy body weight. A low sugar breakfast is the best way to nourish the body by providing the fuel we need to begin an active day. The body needs food that is going to satisfy our hunger and keep us feeling full until lunch or last least until a mid-morning snack. Steel-cut oats, in particular, are an excellent choice that fulfills this nutritional requirement.

Oatmeal and Nutrition

There is no question that oatmeal is a healthy food as long as you are avoiding the highly processed instant version. It has been proven to be beneficial to our health in these ways:

1. Lowers blood sugar levels and may help protect against diabetes
2. Protects the heart and may help protect against cardiac disease
3. Helps to controls blood pressure and keep it within normal ranges
4. Aids in weight loss

A diet that includes oats will contribute significantly to your cardiovascular health and prevent the development of diabetes that is so common in North America today. It is a good idea to think about adding oatmeal as a staple in your diet.

Bob's Red Mill is a well known organic brand of steel-cut oats. It is available in most stores that have a health food section, or you can order it online.

What Are the Different Types of Oatmeal?

• Steel-cut oats are made when the groat is chopped up with a steel blade knife. This is only one level of processing, therefore the least processed type of oat and the most nutritious. Oatmeal is made from the "groat" or the grain of the oat which makes it a whole grain food. They are also known as Irish oats as they are commonly prepared in Ireland for use in porridge.
• Rolled oats are steamed and rolled and flattened. That is three levels of processing. These are more common in England and thus became the more common oatmeal in North America. Prepared oatmeal is generally known as porridge in the UK.
• Instant oats are processed even further in order to make them instant so this makes them the least nutritious as there are more than three levels of processing. These oats are a more recent addition to the market in order to accommodate our busier lifestyles.

The Taste of Oats: Just Add Berries

Steel-cut oatmeal is the most flavorful because they have undergone the least amount of change and therefore retain their natural flavor. The flavor is slightly nutty.

In spite of this nutty flavor, oatmeal can be pretty bland and unappetizing on its own—so brown sugar or syrup is often added as a topping. Adding this sugar topping changes the nutrition as it now becomes a high-glycemic food. The best way to eat steel-cut oats is with fruit if you desire sweetness.

One of the easiest and healthiest fruits to add is blueberries. Topping the oatmeal with lots of blueberries and having a blueberry in every bite adds that sweetness that we crave and makes the oatmeal more enjoyable. If you don't care for blueberries try strawberries, raspberries or any berry for that matter. When using strawberries try cutting them up into tiny chunks so you have a little sweetness in every bite.

Quick Oats Recipe

Ingredients

• 1 cup water
• 1/4 cup steel-cut oats
• 1 cup blueberries or berry of choice

Instructions

1. Bring water to a boil in a small saucepan
2. Add the steel-cut oats and reduce heat to medium
3. Simmer, uncovered, for 5 minutes or until desired consistency (longer will produce a dryer oatmeal)
4. Remove from heat, put in your favorite bowl and add as much fruit as you like!
5. For more than one serving just double or triple the amounts. For four people the ratio is one cup oats to 4 cups water.

Let's Add Cinnamon and Almonds

Cinnamon Is a Super Food

Cinnamon is becoming known for its healthy properties. Research has shown that it is instrumental in keeping your blood sugar in check.There is some speculation that it may even lower blood sugar levels but more investigation is needed to confirm this finding.

This makes cinnamon the perfect partner for a low-glycemic breakfast. Cinnamon has many other benefits and one study demonstrates that it plays a role in preventing the development of Alzheimer's disease.

Almonds Are Super Healthy, Too!

Almonds are also a low-glycemic food that lowers that troublesome blood sugar. Although almonds are high in fat, studies have proven that those who eat them frequently are actually thinner than the average population who rarely consume nuts.

Other benefits include keeping bones and teeth healthy, protecting your arteries and supporting brain activity which is also preventative of Alzheimer's and similar to cinnamon. So put these foods together and you have an incredibly nutritious breakfast.

Cinnamon Oats With Almonds Recipe

Ingredients

• Prepared oatmeal (recipe is above)
• 1 teaspoon cinnamon, or more to taste
• 1 tablespoon chopped almonds
  

Instructions

1. Prepare the oats as in the recipe above.
2. At about the halfway mark of cooking, add the chopped almonds.
3. Sprinkle with the cinnamon to taste.
4. Mix it up well.
5. Continue cooking for the remaining time.

It's super healthy and tastes good, too!

Overnight Steel-Cut Oats Recipe

How would you like your breakfast all ready to go first thing in the morning? This super easy recipe for steel-cut oatmeal is perfect and serves four—great for the whole family.

Ingredients

• 4 cups water
• 1 cup steel-cut oatmeal
• Pinch of salt
• A large saucepan

Instructions

1. Bring 4 cups of water to a boil.
2. Add a pinch of salt to the boiling water.
3. Add the steel-cut oats.
4. Cook oats for 1 minute.

If the oats rise up too much in the pot, give it a stir or turn the heat down slightly. Turn the heat off when the minute is up and leave it in the pot covered overnight.

In the morning, turn on the heat to medium and give them a stir to heat through.

That's all there is to it, now add your favorite fruit, some cinnamon whatever you like!

More Oat Recipes: Online Resources

• Perfect Steel-Cut Oats - Cookie and Kate
  Learn how to make the most delicious steel-cut oats here! These oats are ready in under 40 minutes and reheat beautifully. Find topping suggestions, too.
• Steel Cut Oat Porridge Recipe
  Here is a recipe for some sweet porridge, a decadent recipe.

Steel-Cut Oats and You...

References

• Steel Cut Oats vs Rolled Oats — Nuts.com
  We’re all familiar with classic rolled oats, but many are less familiar with the steel cut variety. What exactly sets these oats apart? Learn more here!
• https://www.livestrong.com/article/349995-steel-cut-oats-nutritional-facts/
  Steel-cut oats are little chewier and have nuttier flavor than traditional oats, but pack the same nutritious goodness, including low in calories and high in fiber.

This content is accurate and true to the best of the author’s knowledge and is not meant to substitute for formal and individualized advice from a qualified professional.

© 2012 Sharon Bellissimo

How About Steel Cut Oats for Breakfast?

Sharon Bellissimo (author) from Toronto, Canada on April 16, 2020:

Thank you I am happy you found it informative.

Prateek Jain from Madhya Pradesh, India on April 08, 2020:

Hi there I found this article very interesting and wonderful. Also, i came to know so much about oats and its benefits. Thank you for sharing this valuable information with us. I also share this article with my foodie friend who like to cook new and delicious meals.

Sehar Nadeem from Stoke On Trent on December 04, 2019:

Nice detail article. I love oats in breakfast.

John Dove on April 15, 2019:

Hi Sharon-- I too am a big steel cut oats fan. We eat a delicious dish made with steel cut oats and other nutritious ingredients every morning. I have drafted a Hub describing this dish in detail. Look for it soon! All the best!

Sharon Bellissimo (author) from Toronto, Canada on October 15, 2018:

Thank you, they are as nutritious as delicious!

Susan Hazelton from Sunny Florida on October 11, 2018:

I love my steel cut oats. Your recipes sound great, they are calling out for me to try them.

Takkhis on February 11, 2013:

It is one of my favorite dishes for breakfast.

techmom on February 09, 2013:

My kids love oatmeal. And they prefer it from scratch, not those premade mixes. :)

Linda Jo Martin from Post Falls, Idaho, USA on December 29, 2012:

Oatmeal is one of my favorite breakfasts. I like to add date sugar and coconut milk.

writerkath on December 06, 2012:

Yummmmm! Especially on a winter morning!

victoriuh on August 05, 2012:

I love blueberries in my oatmeal too. Great lens! Blessed.

Katie Harp on July 02, 2012:

blessed by a squid angel! :) <3

hartworks lm on June 29, 2012:

My husband cooks a brunch that carries this one further. He puts organic oat groats in a small slow cooker first thing, and they are done by around 11. Yummy!

Sharon Bellissimo (author) from Toronto, Canada on June 22, 2012:

@anonymous: yes, so true old fashioned or steel cut are the best for you and the most taste

anonymous on June 22, 2012:

I've wondered what the difference was with steel cut oats, can't say that I've had it but would agree that the more oatmeal is processed, the more taste it looses. I usually buy old fashioned oatmeal but made a mistake and bought the minute variety for a big drop in taste that I'm having trouble getting through, maybe for cookies.

Sharon Bellissimo (author) from Toronto, Canada on June 20, 2012:

@anonymous: Yes! I have to agree, that's what I eat in the morning too.

anonymous on June 20, 2012:

I have oatmeal almost every morning. Sometimes regular and sometimes steel cut. Both are great with fruit

Sharon Bellissimo (author) from Toronto, Canada on June 20, 2012:

@ismeedee: We still call it porridge here sometimes too, I make one serving quite quickly in the morning, easy!

ismeedee on June 20, 2012:

We have oatmeal (you probably know it's called porridge in UK) often. My son said I make the best and I always use organic steel cut oats! I've heard some people say they don't have time to make it, but I organise my time carefully and we always manage to get to school on time even if I make oatmeal!

Mamabyrd from West Texas on June 19, 2012:

We rectently started adding oatmeal to our smoothies!

Sharon is a human resources professional who enjoys sharing simple recipes that make mealtime deliciously easy!

A fresh fruit salad bursting with a medley of healthy berries is the perfect dish to bring to your next potluck. If you are not a lover of cooking or preparing complicated dishes, it can be intimidating when you must bring food to a social event. A dish that often appears complex but is ever so simple to prepare is the fruit salad.

How to Make a Simple Fruit Salad

Fruit salad is a super healthy vegetarian treat that is just as beautiful to look at as it is to eat. The best time of year for fresh fruit is the summer but we have our choice of fruit all year round in North America.

My favorite version of fruit salad is a little different since there is no liquid added and it contains mostly berries. When you bring a brightly colored fruit salad to a gathering other guests seem to think you spent a lot of time on it. It looks complex but is super simple.

Let's get started with the quick and easy steps below.

Preparation Time

Prep Time: 10 minutes

Total Time:

Serves: 4 - 6

Ingredients

• 8 large strawberries, halved or quartered
• 6 oz blueberries
• 3 or 4 kiwi fruits
• Handful green grapes

Instructions

1. Prepare all fruit first by washing and rinsing with water thoroughly, pat dry with a paper towel.
2. In a large salad bowl add the fruit. I like to use a glass salad bowl to highlight the colors of the fruit.
3. Slice the strawberries into halves (if they are very large slice into quarters).
4. Peel the kiwifruit and slice into thin rounds about 1/8 inch thick.
5. Add the blueberries.
6. Add green grapes to taste.
7. Stir gently to mix the fruit.
8. Voila! A gorgeous fruit salad.
9. If you wish to add some greens to your salad to kick it up a notch be sure to bring them separately and add them to the salad just before serving. This prevents wilting!

How to Choose a Ripe Kiwi Fruit

Kiwi fruit has a tough outer brown skin that hides the beautiful green, sweet fruit within. You must be careful choosing Kiwi because if you get one that is overripe you will be stuck with green mush that is not very appetizing and cannot be added to a fruit salad. Overripe kiwi tend to lose their sweetness too.

When choosing your kiwi look for these characteristics:

1. A smooth outer skin that is not wrinkled.
2. Skin that is evenly colored with no discoloration.
3. Squeeze a kiwi fruit to test its softness it should give a little but not be too hard or too soft.

When you follow these three tips you should get a nice, sweet and enjoyable kiwi. When kiwi is added to a fruit salad they provide not only their unique sweetness but an appealing green dash of color. Remember we first eat with our eyes!

How to Eat a Kiwi

Include Blueberries in the Fruit Salad

Super Food!

Blueberries have become a staple food in my house. They are a great addition to not only fruit salads but cereals, oatmeal, yogurts, and granola.

These little berries are a nutritional powerhouse. The health benefits of blueberries are numerous and listed below are just a few of their healthy attributes.

• Antioxidant that protects cells from damage
• Increases fat burning in the body
• Reduces and maintains blood pressure
• Supports a good memory
• May help protect against colon cancer

It is wise to always toss blueberries into your fresh fruit salad. Your body and mind will thank you for it.

How to Have a Fresh Fruit Salad Anytime

If you buy lots of fruit and store it in the fridge in those fruit and vegetable drawers they are often forgotten and start to rot. I have had this happen on numerous occasions. If the fruit is out of sight it's out of mind. Keeping it out of the fridge in a fruit bowl is one idea but to keep it cold and fresh just prepare it ahead of time as a fruit salad.

This is an excellent way to ensure all the nutritious fruit you purchased doesn't go to waste. This recipe is particularly good for this because it contains no apples that brown or bananas that become gooey.

I find it gets eaten quickly and it is such a nutritious after school or any time snack.

Storing it in a container makes it easy to scoop out a quick serving. I find this tupperware container, that was originally created as a lettuce keeper, to be perfect for fruit salad.

Tupperware Super Crisp Saver

Green and Purple Grapes: What Is the Difference?

I personally prefer green grapes and always have since I was a child but I am not sure why. It may be the slight difference in taste or perhaps because I only remember my mother buying the green grapes; so it became a preference.

So what is the difference between the two? They are simply different species. Nutritionally, the purple grape wins out, but that doesn't mean green grapes are not good for you. They are both healthy and beneficial but the purple grape has the edge as it is richer in antioxidants and lower in calories. Basically, the darker the fruit or vegetable the more nutritional punch.

Purple or green whichever you prefer, are both an excellent addition to your fruit salad. Just toss them in!

The Strawberry: A Sweet Addition to Your Salad

The strawberry plant is very hardy and can be grown anywhere in the world. It sends out shoots and reproduces itself with ease. The strawberry is the ultimate survivor; this makes them easy plants to grow.

Nutritionally, strawberries are low in saturated fat, cholesterol and sodium - always good! They are an excellent source of folate, potassium and Vitamin C. Humans, unlike some animals, cannot manufacture or store Vitamin C so it is important for us to consume it in our food. Oranges aren't the only fruit high in this vitamin.

Did you know that strawberries fight wrinkles? Vitamin C is known to keep the collagen in our skin elastic but strawberries also contain ellagic acid which has been shown in studies to enhance collagen repair and prevent inflammation. The strawberry does double duty in wrinkle prevention!

The strawberry is the color star of the fruit salad it creates a vibrant visual impact. Attractive and nutritious the strawberry is a great addition to any fruit salad. Yum!

Tropical Fruit Salad Demo

© 2012 Sharon Bellissimo

Do You Have a Favourite Fruit Salad Recipe?

Pat Goltz on July 12, 2013:

I take the goulash approach. You know, it's for whatever you have on hand. I just toss 'em all in. Whatever I have.

Susan Zutautas from Ontario, Canada on July 11, 2013:

I love fruit salads especially during the summer months when you can easily buy fresh fruit. Now I'm craving one :) I like to make mine with strawberries, cantaloupe, watermelon, grapes, bananas, and kiwi's.

Faye Rutledge from Concord VA on July 11, 2013:

This is my kind of salad! Thanks for info about choosing a kiwi, I never can tell about those. And, of course, a Tupperware bowl is the best! I love my Tupperware. :)

tomoxby on February 24, 2013:

I don't have a favorite recipe, but you are right the one on this page is easy with only 4 ingredients. I will have to give it a try, looks delicious.

theinformationguy on February 23, 2013:

I pretty much like them all , hard to pick just one favorite !

Lenskeeper on August 16, 2012:

No. I just sometimes mix different fruits together randomly. Thanks for the lens. I was wondering what to eat for lunch :)

GeekGirl1 on July 30, 2012:

The picture here looks delicious, fruits looks fresh too.

Onemargaret LM on July 23, 2012:

I love fruit salad. I find myself eating more of them lately. Such much healthier! Nice lens!

ForestBear LM on June 25, 2012:

yummy, I love fruit salads. Thank you for sharing

Sharon Bellissimo (author) from Toronto, Canada on June 06, 2012:

@anonymous: Thank you!

anonymous on June 06, 2012:

I have always adored fruit. Currently eating frozen raspberries as I write! Brilliant lens!

anonymous on June 06, 2012:

I have always adored fruit. Currently eating frozen raspberries as I write! Brilliant lens!

Sharon Bellissimo (author) from Toronto, Canada on June 06, 2012:

@four synergy: That sounds awesome, thanks for the ideas! :) Sometimes you need to change it up, we can't bring the same fruit salad every time right?

four synergy on June 06, 2012:

We have Like minds! I hate Potlucks and have discovered the beauty of Fruit salds as well! People are REALLY impressed when you toss in Pineapple to it and for Flair and presentation...top it with the top of Pineapple as centerpiece within the fruit sale display.

Aboutlowercholesterol on June 04, 2012:

Nice ideas thanx. I love all kinds of fruit and so a nice fresh fruit salad on a hot summers day is a real delight and treat. Thanx for the lens

KandH on June 04, 2012:

Yummy - no better way to enjoy a healthy snack than a fresh fruit salad!

Sharon Bellissimo (author) from Toronto, Canada on June 04, 2012:

@MartieG: Thank you!

MartieG aka 'survivoryea' from Jersey Shore on June 04, 2012:

Makes me want to run out and buy some fresh fruit! Choose this lens for my Fresh Fruit and Vegetables Month Quest - very nice!

natashaely on June 01, 2012:

I have always made it the way my Mom has and I am sure that is the same for most people. I put all the fruit in a bowl and add orange juice or the natural juice from the fruits, it's that simple! Great page, madfe one tonight :)

Itaya Lightbourne from Topeka, KS on May 25, 2012:

I like the one mom used to make with powdered sugar and sour cream in it. Sounds gross but it was awesome. :)

Anthony Godinho from Ontario, Canada on May 22, 2012:

I love fruit salads...yeah, they're especially great during the summer, but I do like them all year round. I love watermelon in my fruit salad as well.

SoniaCarew on May 22, 2012:

Love fruit salad! I like berries,... and pineapple. Delish!

Sharon Bellissimo (author) from Toronto, Canada on May 22, 2012:

@SheilaMilne: Sounds delicious!

SheilaMilne from Kent, UK on May 21, 2012:

I'm very fond of mango and pineapple as a salad, especially after a spicy meal. The juices from both can be added to make a syrup.

Sharon Bellissimo (author) from Toronto, Canada on May 21, 2012:

@gatornic15: Yes, they certainly can be slimy if they are too ripe. But they are very tasty and sweet, try it you'll like it! :)

gatornic15 on May 21, 2012:

Your fruit salad looks delicious! I have never actually tried kiwi. It always seemed a little slimy so I was scared to try it.

Sharon Bellissimo (author) from Toronto, Canada on May 21, 2012:

@SusanDeppner: I think I will try that, thanks!

Susan Deppner from Arkansas USA on May 21, 2012:

P.S. Thanks for the info about how to choose kiwi fruit. I've never been really sure.

Susan Deppner from Arkansas USA on May 21, 2012:

I love summer fruit salads and your combination of fruits sounds perfect! A friend also fixes that same combination but then stirs in a can of peach pie filling. You won't believe how good it is until you try it. Yum!

Marilyn Thompson from Washington State on May 21, 2012:

Looks like a tasty and refreshing salad, yum!

BookNympho LM on May 21, 2012:

I love making tropical fruit salads, but some of the fruits can be hard to find. A simple fruit salad recipe like this is so easy to make though!

Beverly Rodriguez from Albany New York on May 21, 2012:

I love fruit salad. It's refreshing on a hot day and it's nice to eat light.

Sharon Bellissimo (author) from Toronto, Canada on May 21, 2012:

@Elsie Hagley: Thank you! A tutorial from my teenaged daughter helped a lot - its also her camera. :)

teristazko on May 21, 2012:

Looks very refreshing. I love fruit salad. Thanks for sharing your delicious blend of fruits!

Elsie Hagley from New Zealand on May 21, 2012:

Nice lens. Thanks for sharing. Great photos, glad you found it was easier that you thought.