Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze #TastyParTea #InspiredByNature

Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze | Famished Fish, Finicky Shark

Decisions, decisions.  Just yesterday I saw a friend trying to decide which picture of her kids she should copy for Christmas.  I mean, they were ALL cute!

I couldn’t even decide which delicious picture to choose from of these gorgeous brunch displays I get to share with you!

 

Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze | Famished Fish, Finicky Shark

And what kind of tea do make with these?

Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze | Famished Fish, Finicky Shark

Do I do cardamom, or cinnamon, earl grey, or raspberry?  Loose leaf or tea bags??  Oh my goodness, I can’t decide!!!!!

Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze | Famished Fish, Finicky Shark

Except I did decide.  And I brought you this delicious meal.  Well, okay, I brought it for you to look at, but by all means, please make it, because you know who was sampling this deliciousness while the family was in snooze land.  It may or not may not have been me.

Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze | Famished Fish, Finicky Shark

Because the orange tea infused into every bite of this meal was perfection!  I’m sure you can use any other kind.  But this worked!

I’m talking about tea in the salad dressing.

Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze | Famished Fish, Finicky Shark

Tea in the biscuits.

Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze | Famished Fish, Finicky Shark

Tea ON the biscuits.

Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze | Famished Fish, Finicky Shark

And tea on the side.

Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze | Famished Fish, Finicky Shark

Did you know there are many cooking uses for tea?  That’s why myself and 11 other bloggers are sharing our tips for cooking with tea-with a giveaway to boot!  Check it out here!

Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze | Famished Fish, Finicky Shark

Oh, and if you are waiting for a reipe, you can find it below!  And don’t forget to visit our sponsors!!  Charles Viancin and The Replublic of Tea!!!

The Giveaway…

Our generous sponsors have contributed prizes for this event.

The giveaway will begin on November 12th and end on November 21st

and is open to US residents only.

a Rafflecopter giveaway

 

Our Sponsors*…

and how you can find them around the internet

 

Charles Viancin

on the web, on Twitter, on Facebook, on Instagram, on Pinterest

 

 

 

The Republic of Tea

on the web, on Twitter, on Facebook, on Pinterest, on Instagram

 

The trick to these biscuits is letting the dough rest while you prepare the salad dressing, then gently folding in the blueberries as you knead the dough.

Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze | Famished Fish, Finicky Shark

See, layer after layer the berries are folded in.

Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze | Famished Fish, Finicky Shark

Then ever so carefully, cut the biscuits into rounds.  It’s okay if some berries get cut too.  They will still taste wonderful!

Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze | Famished Fish, Finicky Shark

Place the biscuits on a baking sheet and bake for 10-14 minutes at 425F.

Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze | Famished Fish, Finicky Shark

They look like this after baking…

Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze | Famished Fish, Finicky Shark

But after a double dunk in powdered sugar and warm tea, they look like this…

Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze | Famished Fish, Finicky Shark

And we enjoy them with this…(or just eat three in one sitting like my finicky shark did!)

Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze | Famished Fish, Finicky Shark

Enjoy!!!  And I hope you win, because the prizes are just way cool!!!!

Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze #TastyParTea #InspiredByNature

Prep Time: 45 minutes

Cook Time: 15 minutes

Total Time: 1 hour

Number of servings: 6

Per Serving 682 calories

Fat 34 g

Carbs 86 g

Protein 12 g

6


Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze #TastyParTea #InspiredByNature

A delicious brunch infused with tea throughout.

Ingredients

    For the Biscuits

  • 2 ½ cups all-purpose flour
  • 2 Tb baking powder
  • 1 tsp salt
  • ¼ tsp nutmeg
  • 1 Tb orange zest
  • 6 Tb vegetable shortening
  • 1 cup buttermilk
  • ¼ cup orange spice tea (brewed liquid)
  • 1 Tb honey
  • 1 cup fresh blueberries, rinsed and dried
  • For the Glaze

  • 1 cup powdered sugar
  • 2-3 Tb orange spice tea (brewed liquid)
  • For the Orange Vinaigrette

  • 6 Tb light olive oil
  • 2 Tb orange juice
  • 2 Tb white wine vinegar
  • 2 Tb orange spice tea (brewed liquid)
  • 1 clove garlic, grated on a microplane
  • Pinch salt
  • Pinch pepper
  • 2 pinches thyme
  • For the Salad

  • 12 cups mixed baby greens
  • 1 red onion, sliced thinly
  • 1 cup blueberries
  • 1 orange, peeled and cut into cubes
  • ¾ cup walnuts, lightly chopped
  • ¾ cup crumbled feta cheese

Instructions

  1. In a large bowl whisk together the flour, baking powder, salt, nutmeg, and orange zest. Cut in the shortening with a pastry cutter until mixture resembles small peas. Stir the buttermilk and spiced tea together with the honey in a small bowl and add to the flour mixture. Stir gently to combine, just until incorporated. Set aside to rest, covered with a paper towel.
  2. Preheat the oven to 425F.
  3. In a small glass jar fitted with a tight lid, or a glass bowl with a whisk, combine all dressing ingredients. Shake or whisk to combine until emulsified (thickened).
  4. Prepare the salad ingredients and set aside for plating.
  5. Prepare the biscuits. Dust a bread board with about ¼ cup flour and turn dough out. Pat gently. Add about ¼ cup of the blueberries on top and press gently. Fold the berries into the dough while turning one quarter turn to knead. Repeat until all berries and flour are folded in, about 6 turns. Pat dough gently to 3/4” high. Cut into 2 1/2” rounds with a biscuit cutter, making up to 12 biscuits.
  6. Place biscuits onto an ungreased baking sheet, spacing evenly and bake for 10-14 minutes until just golden brown and berries are somewhat bursting. Cool just slightly on the baking sheet.
  7. Meanwhile prepare glaze by combing the powdered sugar and spiced tea. Carefully dip tops of warm biscuits into warm glaze, using all the glaze. Transfer to a cooling rack or immediately to a bread basket.
  8. Plate the salad, dividing the ingredients among six salad plates or tossing together in a large salad bowl. Drizzle with dressing (2 Tb per serving) and serve with 1 or 2 biscuits.

*Disclosure: Bloggers received complimentary products from sponsors for the creation of this event. This is a sponsored post that contains affiliate links.

Although this post is sponsored, all opinions are our own.*

Don’t Let Your Milk Ruin Your Fiesta…Fiesta Black Bean Quiche

This is a sponsored post written by me on behalf of The a2 Milk Company™ for IZEA. All opinions are 100% mine.

Fiesta Black Bean Quiche | Famished Fish, Finicky Shark

We’ve all been there. You’re at a party having a great time when something you ate makes you want to high tail it out of there. Yet you just couldn’t pass on Aunt Jean’s creamy spinach dip or your BFF’s famous dulce de leche.
Don’t let dairy be the next Debbie Downer of your party. Try this Fiesta Black Bean Quiche for your next family brunch!

Fiesta Black Bean Quiche | Famished Fish, Finicky Shark

But wait-don’t quiches have to have some type of milk product or milk substitute?

Yes-but have you heard of the NEW milk made from special cows!?

Special cows? Do they eat glitter and make rainbow milk?

No!! These cows are naturally bred to produce only the a2 protein!
So what is this a2 protein and what does it have to do with Debbie Downers, you ask?

Fiesta Black Bean Quiche | Famished Fish, Finicky Shark

The a2 protein is a highly digestible protein that is the original protein cows were born to produce in their milk. Cows long ago began making milk with just one type of protein, the a2 protein. Many years ago cows somehow formed a genetic mutation in their milk to create both the a1 and a2 proteins. Yet all other mammals’ milk contains only the a2 proteins! No wonder breast milk is so amazing!

The a1 protein is known to be the main cause of stomach discomfort and digestive issues in people that most will mistake for lactose intolerance. There is also some recent findings that most typical milks may increase the risk of diabetes and other health problems.
The a2 Milk Company™ founded in New Zealand found a way to fix this problem and began breeding cows that naturally produced only the a2 protein-“nothing added and nothing taken away”.

Fiesta Black Bean Quiche | Famished Fish, Finicky Shark

They sell only the best milk at these locations (check out this Product Locator and find it for only $4.49 per half gallon!). You can even get a coupon here: a2 Milk® $1 Off Coupon. And you can stock up because this milk has a very long refrigerator shelf life too! The carton I bought in April lasts until the end of May, though we both know I will have used it up in my cooking by then!

Fiesta Black Bean Quiche | Famished Fish, Finicky Shark

And yes, it is REAL milk! My husband keeps asking me, is it real milk? Yes, honey, it is real milk and it is BETTER for you! And you can be sure you are getting the purest milk due to The a2 Milk Company’s™ quality control system.

Fiesta Black Bean Quiche | Famished Fish, Finicky Shark

I love the dedication this company has to making us feel good about their product. Every question and answer you need is on their website. You can even follow them on Twitter or Facebook and get recipes on Pinterest.

Fiesta Black Bean Quiche | Famished Fish, Finicky Shark
And while you are checking out a2 Milk®‘s site, be sure the print out this recipe! It’s loaded with zesty vegetables with a salsa twist and nourishing black beans. And it’s not overly fatty as it is not loaded down with cheese or a greasy pie crust. Just fresh produce, a2 Milk® and a touch of flour. Yummy!

Fiesta Black Bean Quiche | Famished Fish, Finicky Shark

Fiesta Black Bean Quiche

Prep Time: 10 minutes

Cook Time: 60 minutes

Total Time: 1 hour, 10 minutes

Number of servings: 8

Per Serving 216 calories

Fat 9 g

Carbs 24 g

Protein 10 g

8


Fiesta Black Bean Quiche

Ingredients

  • 1/2 cup all purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp oregano
  • 1/2 tsp cumin
  • 1/2 tsp garlic powder
  • 1/4 tsp chili powder
  • 1 cup diced fire roasted tomatoes
  • 1 14 oz can black beans, rinsed and drained
  • 1 large white onion, sliced
  • 2 jalapenos, sliced (seeded optional)
  • 5 green onion with chives
  • 2 tsp vegetable oil
  • 5 large eggs
  • 1 cup a2 Milk®
  • 1 large avocado, sliced into 8 slices

Instructions

  1. Preheat your oven to 375F. Prep the vegetables.
  2. In a skillet, heat 2 tsp vegetable oil over medium high heat. Add the sliced onions and sauté until they begin to soften, about 3 minutes. Stir in the jalapenos and green onions. Cook until vegetables are tender but still bright green, about 3 minutes more. Stir in the drained black beans and roasted tomatoes. Remove from heat and set aside.
  3. In a medium bowl, combine the flour, baking powder, baking soda and seasonings. Whisk to combine. Crack in the eggs and pour in the a2 Milk®. Whisk carefully until the mixture is completely blended. Spoon the vegetables into a 9″ greased spring form, pie or tart pan. Carefully pour the egg and a2 Milk® over the vegetables.
  4. Place in the oven and bake for 45-50 minutes, until knife inserted in center comes out clean. Cool about 5-10 minutes before serving. Top with sliced avocados.

Notes

Can substitute with any brand lowfat milk.

 

Fiesta Black Bean Quiche | Famished Fish, Finicky Shark

Enjoy this at your next Cinco de Mayo brunch while you brag about awesome this milk is!

Fiesta Black Bean Quiche

Visit Sponsors Site

Savory Pumpkin Spinach Quiche

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It peaked my interest.  Everything pumpkin has been on my brain.  And I mean everything.  I swear this fall season is more winter “fat” season, than winter coat season.  But I’m trying, really trying, to go healthier here.  After browsing through Pinterest I found several Pumpkin Quiche recipes, some with chunks of squash, some with a buttery flaky crust, others with spinach.   And since Spinach and Pumpkin were the key stars I was craving in this Quiche I intended to make, I came up with this bad boy.

This Pumpkin Spinach Crustless Quiche is so good that even my 9 year old raved about it as I served him a slice pre-soccer game.  My co-workers gave me many thumbs up.  My husband, who hates egg dishes, asked for more.  My daddy told me it reminded him of one his mom used to make.  Being compared to my German Grandmother…awesome in his book.

So I am more than happy to share my original Famished Fish recipe with you all.  Be sure you bring this to your next Fall brunch or work brunch meeting.   If only I had one whipped up right now to devour enjoy while posting.  Instead, I’ll just get hungry and share.

What you’ll need

For the Spinach Filling:
16oz bag frozen spinach
4 oz Neufchâtel cream cheese
1/2 onion, diced
2 cloves garlic, pressed
1/2 Tb canola oil
Dash salt
1/8 tsp nutmeg
1/4 tsp tarragon

For the Pumpkin Quiche:
5 eggs
3/4 cup milk
3/4 cup pumpkin purée
1/2 cup crumbles feta cheese
1 cup low moisture part skim mozzarella, shredded
1/2 cup self rising flour

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Preheat the oven to 375F.  Prepare a 9″ Springform pan with cooking spray and set on a large baking sheet.

In a large skillet over medium heat, heat the canola oil.  Add the onion and garlic and sauté until tender.  Fold in the spinach.  Mine is still a bit frozen here.  That’s okay, because you’ll cook the water off.

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When the liquid has evaporated, stir in the Neufchatel cream cheese and combine until creamy.  Stir in the salt, nutmeg and tarragon.  Remove pan from heat.

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In a large mixing bowl, thoroughly beat the Pumpkin Quiche ingredients in order, lastly adding the self rising flour.

Pour half of pumpkin egg mixture in prepared Springform pan.  Carefully spoon in spinach filling, spreading out evenly.

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Pour remaining pumpkin egg mixture over top of spinach filling.  It is okay if some spinach peeks through.  It’s pretty that way.

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Bake in oven on baking sheet (to prevent pan leaks) for 45 minutes.  You can check it with a knife to be sure it comes out clean, but as long as it is a bit browned around the edges and springy in the center, it will be done.

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Cool about 5 minutes, carefully remove Springform pan outer ring, sliding knife along sides if needed, and cool on a cake stand or wire rack.

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Quiche is ready to serve immediately.

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This rewarms well in a small toaster oven but also tastes great at room temperature.  Refrigerate after cooling.  It also freezes well.

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This beauty stands alone, crust free. Savory pumpkin egg quiche and creamy spinach filling, it’s a big win and extremely satisfying.

Part of me regrets bringing this to work to sample, because then I may have some from the freezer to enjoy.  But I truly loved seeing others enjoy this.  Please let me know what you think!

Savory Pumpkin Spinach Quiche

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 60 minutes

Number of servings: 8

Per Serving 235 calories

Fat 15 g

Carbs 13 g

Protein 13 g

8


Savory Pumpkin Spinach Quiche

Weight Watchers PointsPlus®: 6

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

    For the Spinach Filling

  • 16 oz bag frozen spinach
  • 4 oz Neufchâtel cream cheese
  • 1/2 onion, diced
  • 2 cloves garlic, pressed
  • 1/2 Tb canola oil
  • dash salt
  • 1/8 tsp nutmeg
  • 1/4 tsp tarragon
  • For the Pumpkin Quiche

  • 5 eggs
  • 3/4 cup milk
  • 3/4 cup pumpkin purée
  • 1/2 cup feta cheese
  • 1 cup low moisture skim mozzarella
  • 1/2 cup self rising flour

Instructions

  1. Preheat the oven to 375F. Prepare a 9″ Springform pan with cooking spray and set on a large baking sheet.
  2. In a large skillet over medium heat, heat the canola oil. Add the onion and garlic and sauté until tender. Fold in the spinach.
  3. When the liquid has evaporated, stir in the Neufchatel cream cheese and combine until creamy. Stir in the salt, nutmeg and tarragon. Remove pan from heat.
  4. In a large mixing bowl, thoroughly beat the Pumpkin Quiche ingredients in order, lastly adding the self rising flour.
  5. Pour half of pumpkin egg mixture in prepared Springform pan. Carefully spoon in spinach filling, spreading out evenly.
  6. Pour remaining pumpkin egg mixture over top of spinach filling. It is okay if some spinach peeks through. Shake pan to even out.
  7. Bake in oven on baking sheet (to prevent pan leaks) for 45 minutes. You can check it with a knife to be sure it comes out clean, but as long as it is a bit browned around the edges and springy in the center, it will be done.
  8. Cool about 5 minutes, carefully remove Springform pan outer ring, sliding knife along sides if needed, and cool on a cake stand or wire rack.
  9. Quiche is ready to serve.

Notes

This rewarms well in a small toaster oven but also tastes great at room temperature. Refrigerate after cooling. It also freezes well.

What are your favorite quiche flavors?

You may also enjoy Mini Quinoa Quiches

Corny Waffles for your Sunday Funnies

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It’s Sunday morning-what to make for breakfast? How about something corny to go with your something corny? Your Sunday Funnies that is. Yep, I just made a joke as corny as these waffles.

So let’s just eat.

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These waffles are lightly sweetened with natural honey and a bit of sugar, so they can be enjoyed with a pat of butter and drenched drizzled with more sweet sticky honey, or dipped into a big bowl of hot chili. Very flexible no? And these are gluten free! Win, win for my finicky shark.

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Honey Corn Waffles
You only need a few ingredients for these:
1 1/4 cup masa harina (corn flour)
3/4 cup corn meal
1 Tb baking powder
1/2 tsp salt
1 Tb sugar
1 Tb honey
2 eggs
6 Tb canola oil
1 cup plus, 1 Tb milk
3 Tb light sour cream

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Begin by whisking together your dry ingredients. Make a well in the center and add the remaining ingredients. Beat well. Let batter rest 5 minutes while the waffle iron preheats.

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Spray the waffle iron with cooking spray. Ladle 1/2-3/4 cup batter into each waffle square. Let batter bubble into each cranny. Then close waffle iron.

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When waffles have stopped steaming lift waffle iron and carefully remove waffles to a plate.

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Devour immediately with butter and honey, maple syrup, or fresh raspberry purée. Makes 10 waffles.

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Honey Corn Waffles

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Number of servings: 5

Per Serving 434 calories

Fat 23 g

Carbs 50 g

Protein 9 g

5


Honey Corn Waffles

Weight Watchers PointsPlus®: 12

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

  • 1 1/4 cup masa harina (corn flour)
  • 3/4 cup corn meal
  • 1 Tb baking powder
  • 1/2 tsp salt
  • 1 Tb sugar
  • 1 Tb honey
  • 2 eggs
  • 6 Tb canola oil
  • 1 cup plus, 1 Tb milk
  • 3 Tb light sour cream

Instructions

  1. Whisk together the dry ingredients.
  2. Make a well in the center and add the remaining ingredients.
  3. Beat well.
  4. Let batter rest 5 minutes while the waffle iron preheats.
  5. Spray the waffle iron with cooking spray.
  6. Ladle 1/2-3/4 cup batter into each waffle square.
  7. Let batter bubble into each cranny. Then close waffle iron.
  8. When waffles have stopped steaming lift waffle iron and carefully remove waffles to a plate.