Thursday, June 14, 2018

Adult Margarita Watermelon Wedges

Happy summer. It's hot and getting hotter. We're always looking for ways to stay cool and chill during the summer. This recipe is specifically for the adults at your next pool party or cookout. {Sorry, kiddos.} Combining the refreshing aspect of ice cold watermelon with the components of a margarita couldn't be easier. You do most of the prep ahead of time. And, you can bet that everyone will hover around when you bring out a tray of these babies.

To make these, you'll be slicing up half of a watermelon into small wedges and inserting popsicle sticks {or something similar} into the rind ends. Follow those easy steps up by drizzling on some tequila, triple sec and freshly-squeezed lime juice. Store in the fridge until you're ready to serve. {I even like to pop the tray of wedges into the freezer for about thirty minutes prior to service so that the wedges are super duper cold.} Right before serving, garnish the fruit with the salt/sugar/lime zest combo. That's it.

Yields about 20 wedges

Tuesday, June 05, 2018

Asian Roasted Broccoli and Carrots

I've struggled posting new recipes in recent weeks. We're in that end-of-the-school-year frenzy and things have been CRAZY. Band concerts. Conferences. Sports banquets. Field trips. Graduation. Open houses. Field days. Two kiddos have birthdays within two weeks in our house this time of year. And, we just added a new driver in the house - our son turned the big ONE-SIX. {Plus, it's softball season, so my behind is parked in a lawn chair at a ball field quite often these days.} I'm happy for things to be winding down. {Tomorrow is the last day of school. Hallejulah.} I always have more time in the summer to cook and blog. So, look for me in your inbox and newsfeeds a little more often.

For this new post, it's all about roasted veggies - broccoli and carrots to be specific. Charred, roasted broccoli has been like, my love language lately. Roasting vegetables is a thing of magic. And, it's so dang easy.

Truth be told, the Asian glaze really steals the show here. Like, I cannot wait to slather this stuff on grilled chicken and shrimp this summer. The ingredient list for the glaze consists of stuff that many cooks probably keep on hand and it takes like, 2 minutes to whip up.

I was inspired by a recipe from a few years back posted on Damn Delicious. It's genius and I'm so glad that I finally decided to try it out after eye-balling it for quite some time.

NOTE:  I like my roasted broccoli pretty charred on the exterior and still a little crisp inside. If you prefer yours a little more tender on the interior and less charred on the exterior, I recommend cutting the pieces a little smaller than shown here and giving the carrots about a five minute head start in the oven before adding the broccoli.

Yields 2 - 4 servings.

Sunday, April 15, 2018

Roasted Bacon-Wrapped Pork Loin with Potatoes

Let's hear it for pork on pork action, first of all. If you're a meat-lover, this is a spectacular and pretty easy recipe to have in your arsenal. For starters, I love when roasted meat recipes don't require any stove top pan-searing prior to roasting. This is one such recipe that simply gets prepped in mere minutes, then tossed straight into the oven - without searing.  You'll be floored at how little work and effort can yield such amazing results.

The dish requires minimal ingredients, gets cooked all in one skillet and is pretty fail-proof so long as you keep an eye on the internal temp of the meat.

Serve this up alongside a salad or vegetable for an easy-peasy meal. It's simple enough for weeknights, yet special enough for Sunday dinner.

Yields 6 servings

Friday, April 13, 2018

Rhubarb Upside-Down Cake

Rhubarb is a favorite of mine and I especially look forward to making some sort of crisp with it each spring. This year, I wanted to try something different. This cake - based upon a Martha Stewart recipe - was that something different. And, I'm so glad that I branched out into a new recipe. The cake is both delicious and a real stunner visually.

I chose to slice the rhubarb into long spears, but you could pretty much cut it in any way that you'd like. And, I shingled the spears into the bottom of the pan, but the pieces could just be tossed in willy-nilly, if desired, so long as they are kept in a pretty even layer. I tried to do something cool for the sake of presentation.

SIDE NOTE:  My preteen daughter thought it looked like raw bacon on the cake. Thanks. {Ummm ... actually maybe she's right. Thoughts?}

Take heed, friends, that the batter of this cake is slightly different than a traditional vanilla-esque cake batter. First, I love the addition of sour cream ... the tang really helps makes this cake. The zest and juice from an orange are a total flavor bomb in this recipe, too. Know, however, that this cake is a little more dense than you're probably used to. And, actually once chilled, I found the center of the cake to almost {just a tiny bit} resemble the consistency of a baked cheesecake.

The cake can be served warm, room temp or completely chilled. Honestly, I loved it all three ways. So, it's really probably a preference thing.

NOTE REGARDING COLORING OF RHUBARB:  After testing this recipe twice, I did come across some reader comments on Martha's post for this cake regarding the coloring of the rhubarb after baking. Know that unless your rhubarb is incredibly deep, vixen red when you buy it, you will, obviously, never get a dark red hue after baking without some help. Rumor has it that a sprinkling of red gelatin or some drops of red food coloring into the sliced rhubarb - as it sits sprinkled with sugar - helps with the coloring. {Honestly, I am okay with the "naturalness" of the subtle pink hue achieved with no coloring added.}

Serves 6 - 8

Wednesday, March 14, 2018

Greens and Grains Salad with Lemon-Thyme Vinaigrette

With Easter just around the corner and the official day of spring on the horizon, my mind has been on all things fresh, green and vibrant. And, since I am hosting our family dinner this Easter, I've been contemplating the menu. We pretty much always serve a baked ham with traditional side dishes - sweet potatoes, mashed potatoes, dinner rolls, etc. But, coming up with unique vegetable side dishes seems like a challenge most years. With all of the heavier, carb-laden dishes being served, I always like to offer a dish or two that's a little lighter and has some fresh elements. This salad totally fits the bill and will look stunning on the holiday table.

What I love most about this salad is the contrast between the roasted asparagus and the fresh, crisp raw vegetables. I, also, super love the texture and chewiness of the cooked grains scattered throughout the salad. And, the simple vinaigrette is such a great compliment to all of the elements in the salad.


Use whatever grains you desire. {I utilized a small bag of a barley, rice, wholegrain oats, wheat berries and spelt blend.} Quinoa would work great. Barley or all wheat berries would be good.
I used baby spinach as the base of the salad, but any style of lettuce or mixed greens can be used.
Frozen peas {that have been thawed} can be substituted in place of the sugar snap peas if desired. And, any other green vegetable{s} of your choice can be incorporated into the salad as desired.

Monday, February 05, 2018

The Ultimate French Onion Dip

I shared a couple of photos of this dip back in December on my Instagram Stories {are you following me there?} when I had made it for a holiday party. Several of my followers requested the recipe. Then, when I made it for our Super Bowl party, I shared a quick pic again and got more inquiries about how I make my version. So, I figured it was time to post it here on the blog. Back in my early adulthood, French Onion Dip always meant buying it in the tub or, at best, whipping it up using a store-bought dip seasoning packet. But, once I discovered just how easy it was to make it from scratch, this became my preferred way to serve it. In my opinion, there's just no comparison.

Starting with fresh onions that get chopped and slowly cooked down in a little olive oil is the key to how amazing this dip is. Once cooled, the sautéed onions are combined with mayonnaise {be sure to use a good quality brand}, sour cream and a few seasoning components.

I highly recommend that you make this the day before you plan to serve it. I'd, at least, give the dip six hours to rest in the fridge before serving. It needs the allotment of time for the flavors to really marry up and meld. You'll definitely be thoroughly rewarded for letting it reach its full potential as the best French Onion Dip you've possibly ever made {and eaten}.

Serves 10 - 12.
{Recipe can be easily cut in half or doubled as needed.}

Thursday, February 01, 2018

Vegetarian Sweet Potato Chili

Chili is a staple for so many during this time of the year. When the snow and wind are whirling around outdoors, curling up with a big bowl of chili just screams COMFORT and really warms us up from our heads to our toes. Adding football season to the mix can really drive home everyone's yearning for chili. Whether you're hosting a big game day party at home on Super Bowl Sunday or tailgating at your favorite team's big game, serving up chili with "all the fixings" will definitely score you some major points with your guests.

Incorporating sweet potatoes and foregoing any type of meat in this recipes means that it is vegetarian-friendly. {The chili actually is completely vegan. But, due to my garnishment suggestions that include dairy, I opted to label it as "vegetarian."} I have major meat-lovers in my house ... they love this chili. All of the flavors of traditional chili are present. It's hearty and satisfying, but you can feel good about eating a lighter, healthier version when digging in to this cold-weather staple. The sweet potato addition lends bulk to the chili and, also, brings a hint of sweetness that perfectly balances out the little bit of spice present.

So, grab a pot and seize the moment. This really is a no-fuss recipe that takes just minutes to get going and only a short amount of cooking time.

NOTE:  This is an easy recipe to double {or triple} as needed, so it's perfect for feeding a crowd. Once prepared, it holds well on the WARM setting in a slow cooker, if desired.

Yields 4 - 6 servings.

Tuesday, January 16, 2018

Easy Weeknight String Cheese-Stuffed Manicotti

This is the quickest, easiest baked pasta dish that you'll probably ever make. {And, it only uses five ingredients.} With only about ten minutes of hands-on prep time {no need to even pre-boil the pasta}, you can toss this in the oven while you whip up a quick side salad and maybe get some garlic bread made up. It's perfect for busy weeknights and is an extremely kid-friendly dinner option.

This no-frills and no-fuss baked manicotti recipe really couldn't be easier. After a quick soak in hot water, the pasta shells get stuffed with string cheese before being baked off in a sea of good-quality, store-bought marinara sauce. A sprinkling of shredded mozzarella atop it all ensures an end result of bubbly, gooey, cheesy goodness amidst all that sauce - everything that a good pasta bake should be.

NOTE: Preparation of the pasta following my recipe directions yields al dente manicotti {still slightly firm}. If your family prefers very soft, almost mushy pasta, you may desire to boil noodles according to manicotti package instructions - ending the cooking a couple of minutes shy of the recommended time on package - prior to assembly of the dish.

Yields 4 - 5 servings.

Tuesday, January 09, 2018

Coconut Curry Soup with Roasted Chickpeas

When your husband of two decades declares that your first go-round of making Coconut Curry Soup produced "the best soup you've ever made" and you alone eat two large bowls in one sitting, there's a good chance that you've got a killer new soup recipe on your hands. {We won't even discuss the close-to-legit fight the two of us had over the remainder of soup in the bottom of the pot.} Seriously. We are in love. With soup. Smitten. {#soupfling}

Sooooo, in celebration of the new year, I bring you this healthful, vibrant, ethereal soup as my first post of 2018. It is - all at once - rich, delicate, hearty, dainty, subtly-spiced, broth-y, creamy and light. And, it's adorned with the most-glorious of toppings to kinda meld soup and salad into one dish. Perfection.

It's flavor profile and ingredient list is just enough off the beaten path - in terms of traditional soup for many of us - to be adventurous. But, it's simple enough to make and familiar enough to eat - especially for those already accustom to curry.

The soup takes just around thirty minutes to make from beginning to end. Be sure not to skip the roasted chickpeas, by the way. They shine nestled atop the soup among the other finishing touches.

I mentioned the soup's heavenly deliciousness. Luckily for all of us, it is, also, incredibly healthy. I consider it quite qualified to propel many of us through our January resolutions of healthier eating ... a lunch or dinner option that fits in nicely with our commitments to incorporate more fresh, wholesome dishes into our lives.

Now go make soup. And, may you all begin a love affair with this particular recipe as I have done.

Serves 4. {Easily doubled and does reheat quite well.}

Thursday, December 21, 2017

Holly Jolly Chocolate-Dipped Pretzel Rods

With just a handful of days to go until Christmas, many of us are shuffling to get everything done that needs done during this crazy time of the year. The shopping. The gift-wrapping. The decorating. The party-planning. The baking. {And, the list goes on.} So, it's helpful to have a few quick shortcuts in our arsenal. Perhaps the kids need something for a holiday class party. Or, you need some simple goodies to hand out to co-workers, neighbors, etc. ... these festive sweet and salty snacks just may be the perfect solution.

They utilize minimal ingredients and come together rather easily. No baking is required. They require that very little - if any - dishes be dirtied up. I, literally, did not dirty one dish while making these. {I used wax paper to lay the chocolate-dipped pretzels on. I used a plastic spoon to help coat the pretzels. And, the chocolate came packaged with a melting tray that popped right into the microwave as-is.} So, it's a pretty easy project. And, it's one, too, to get the kids or grandkids involved with.

{Just be ready to grab the broom to sweep up all those sprinkles that'll inevitably end up on the floor by the end of the task, however.}

Yields 30 pretzel rods.