Posts tagged recipe
Posts tagged recipe
Yesterday on my way home from work, I had a craving for lemon cookies.
It cracks me up when that happens. When, all of a sudden, out of nowhere, you get a craving for something VERY specific and obscure. It happens to me with weird things like shrimp cocktail, Popeyes biscuits, hard-boiled eggs, guacamole, those monstrous sour pickles you buy at baseball games… I usually end up not giving in, but last night I needed a lemon cookie.
Here’s the recipe I used from Tidy Mom (makes 3 dozen):
I have a new-found love for brussels sprouts.
Weird, I know. I think it was boredom with my usual broccoli-cauliflower-asparagus rotation coupled with a life changing dish I recently had at Ardeo (crispy brussels sprouts with pistachios, apricots and yogurt) that did it. In any case, thought I’d share a particularly-delicious recipe I found on Closet Cooking. The tang of the apple cider vinegar with the sweetness of the maple syrup and spiciness of the mustard makes for an amazing blend of flavors!
Maple Dijon Roasted Brussels Sprouts
watermelon and strawberry vodka mojitos
this idea, i can get behind.
Yes ma’am! Me too.
Tonight’s Dinner: Watermelon, Arugula and Feta Salad
This is one of my all-time favorite salads. I love the combination of tangy feta, peppery arugula, and refreshing balsamic-soaked watermelon. It’s delicious and perfect for a hot summer evening. Do yourself (and your friends/family/loved ones) a favor and MAKE THIS.
Wash arugula and dry well. In a large bowl whisk vinegar, olive oil, salt and pepper. Toss with the remaining ingredients and serve. Makes 4 servings.
(recipe via Skinny Taste)
I am officially obsessed with my new ice cream maker!
We made a batch of berry sorbet the other night that took maybe 20 minutes and only required three ingredients (frozen berries, sugar and water). We devoured it in 2 days. SO good!
Going to attempt a cookies and cream frozen yogurt this weekend. Seriously, how amazing does this look:
Yes, please, and thank you.
Rosé Sangria Recipe
Per request, here is my favorite sangria recipe. I’ve tried making all different kinds of variations - white, red, rosé, fruity, dry, sparkling - but this one right here is definitely the most delicious and refreshing. It’s so yummy for summer.
Combine all ingredients except fruit in a large pitcher. Stir until sugar is dissolved. Add fruit, refrigerate for at least 2-3 hours. Enjoy!
Because he deserves it and I’m feeling a little adventurous, I’m making a delicious Mexican dinner for my numero uno señor tonight.
On the menu? Grilled flank steak, salad and this fiesta lime rice!
I’ve never made jello shots before. Ever.
I’m not saying I haven’t consumed my fair share over the years (la la la), just that I wouldn’t really know what to do if someone tasked me to prepare a delicious batch of jello shots. Luckily, my friend Ian, who claims to have mastered the art, gave me his favorite recipe to try out.
How To Create The Perfect Jello Shot
What You’ll Need:
The flavor combo possibilities are endless, but Ian recommends trying 1) blue razz jello, blue gatorade, berry vodka, 2) strawberry jello, fruit punch gatorade, berry or straight vodka, 3) triple orange, 4) 1 mixed fruit jello, 1 strawberry jello, orange gatorade, orange vodka or 5) 1 lemon jello, 1 lime jello, yellow or green gatorade, lemon or lime vodka
What to do with overly ripe bananas? Make ‘nanner bread, of course!
We made two loaves last night, one using the traditional recipe and another with some added cinnamon and cloves. Both came out with the perfect amount of… moistness. (ugh I HATE the m-word, but there’s no other way to describe it) Key ingredient in this recipe is buttermilk.
Steamed Cauliflower with Curry Butter and Toasted Almonds
This recipe from Pinch My Salt sounds and looks amazing.
Apparently, today is National Banana Cream Pie Day.
Which means it would be totally unfestive and boring not to make Gina’s ‘Skinny’ Banana Cream Pie tonight, right?
Andrew and I are hosting a little dinner party tonight, which gives us the perfect excuse to finally try out Smitten Kitchen’s Mushroom Lasagna.
Doesn’t it look delicious? I’ve been eyeing the recipe since she posted it back in October. Yum. I’ll let ya’ll know how it turns out!
Trying to decide which film-inspired snack I want to take to my girlfriend’s Oscars watching party this Sunday. Here’s what I’ve narrowed it down to:
What do you guys think??
I love mac & cheese, but I just can’t get down with all that pasta. After the success (and deliciousness) of the Cauliflower and Ham Gratin, I knew I had to put cauliflower to use in a take on mac & cheese.
Yes, this is the real thing. I cut mine up before I got a chance to snap a pic.
To make my cauliflower version, I used Alton Brown’s recipe, but tweaked it. I think my version is superior because the addition of spinach and chicken sausage make it a heartier, protein-rich dish. Oh, and it’s gluten-free! See below for my changes:
You’ll need (makes ~6-8 servings):
1/2 pound elbow macaroni2 heads cauliflower, cut into bite-sized pieces
- 3 tablespoons butter
3 tablespoons flour
1 tablespoon powdered mustard
3 cups milk2 cups half and half mixed with cream
1/2 cup1 yellow onion, finely diced
- 1 bay leaf
- 1/2 teaspoon paprika
1 large egg
12 ounces2ish cups sharp cheddar, shredded, 1ish cup Monterey Jack
- 1 teaspoon kosher salt
- Fresh black pepper
- Add: 4-5 cups baby spinach
- Add: 1 package (5 links) pre-cooked roasted garlic chicken sausage, sliced
- Add to taste: crushed red pepper, basil, oregano
3 tablespoons butter
1 cup panko bread crumbs1 cup almond meal seasoned with salt, pepper, and crushed red pepper
This is where Alton and I totally diverge, so I’ll just give you my method.
Combine the cauliflower, sausage, and spinach in a large bowl. Then, melt butter in a large sauce pan. Stir in the onion, half and half/cream, bay leaf, and paprika. Simmer for 5 minutes. Remove the bay leaf and stir in 3/4 of the cheese. Keep stirring until the cheese melts. Season well with salt, pepper, etc.
Add the cauliflower, sausage, and spinach to the sauce and coat well, then pour into a large casserole dish. Top with remaining cheese and then sprinkle with almond meal. You could use Alton’s method of tossing the almond meal in butter before you add it, but I didn’t think the dish needed more richness.
Cover the casserole dish with foil and bake for 25-30 minutes (covered), then another 10-15 minutes uncovered, or until the cauliflower is tender.
Just printed this out for my handy dandy recipe binder - Thanks, Leah!
Definitely gonna get my V-day red on with these Red Velvet Whoopie Pies!
Don’t they look deeeelish?