Watermelon Lime Jello Shots I’ve seen the idea of presenting jello shots in a citrus rind around the internet a few times, but when I saw how That’s So Michelle made hers look like little watermelons, I knew I had to make them ASAP. So when I put together a BBQ/pool party for some friends on the 4th, I had my perfect opportunity to serve these adorable, boozy treats. I know last week I whined about being so busy studying for the boards, and it’s true — I’ve been holed up almost every day in my apartment — but everyone needs a break, and these were the perfect compliment to my day of sanity. I didn’t want to commit too much time to the prep for this BBQ, because I knew I would easily accept any temptation to bake all day over studying, and I had to keep my focus. These jello shots were such a hit with everyone at the party — bring them to a BBQ this summer and impress all of your friends. Print Recipe Save Recipe Watermelon Lime Jello Shots Ingredients: Directions: Stir in cup of cold vodka.
Bacon & Garlic Pull Apart Knots with Beer Cheese Sauce | No Spoon Necessary Boy is to bread like Forest Gump is to shrimp. He loves it. Thin bread, artisanal bread, egg bread, Italian bread, Cuban bread, banana bread, burnt bread…. You get the point. These knots utilize store bought pizza dough for easy-peasy, delicious bread you don’t have to slave over. Never one to leave well enough alone, I had to take it a step farther and provide a worthy dip to go alongside of these scrumptious knotted bad boys. I know you are going to love these knots as much as Boy and I do. -xoxo- Cheyanne Bacon & Garlic Pull Apart Knots with Beer Cheese Sauce Author: Cheyanne Bany Prep time: Cook time: Total time: Serves: 4-6 Bacon Garlic Knots: 1 Pound Store Bought or Homemade Pizza Dough 6 slices of thick cut Bacon – diced 2 TBS Butter Pinch Red Pepper Flakes 6 Cloves of Garlic – minced (roughly 2 TBS) ⅓ Cup Chives – minced ¾ heaping Cup Parmesan (about 2 oz.) – grated, divided. For Bacon-Garlic Mixture: Heat a 10’’ cast iron skillet over medium heat.
Scalloped Potatoes Scalloped Potatoes I know that most of you probably have your Easter dinner menus all planned out and grocery-shopped already. But just in case there are any procrastinators out there (ahem, like me), I thought I’d sneak one more recipe in before the big day. Because somehow in five years of blogging, I still have never a recipe for one of my favorite holiday side dishes, and it’s about freaking time. Yes. In my world, these spuds are a non-negotiable part of Easter dinner. However. While I’m a traditionalist with serving scalloped potatoes on Easter, I don’t stick with the traditional recipe that’s usually overflowing with cups of heavy cream, gobs of butter, and pounds of starchy Russet potatoes. First off, the first step to making delicious and velvety scalloped potatoes in my book is to nix the Russet potatoes and replace them with my favorite spuds — Yukon golds. Then whip up your sauce. That last item is key for this recipe. The result? Perfect scalloped potatoes. I stand by it.
Creamy Sun-Dried Tomato and Spinach Pasta - The Cooking Jar Spring is here and it seems the right time to bring this creamy pasta to the table. It has sun-dried tomatoes and lots of fresh baby spinach but this creamy vegetarian pasta is anything but boring! So today’s recipe is a fun one, just in time for sunshine and happy times. Now you can use just about any pasta you want, I just happened to want linguine for mine. I used julienne cut sun-dried tomatoes in oil. I used about half a cup of chopped sun-dried tomatoes but if you want to add more, feel free. Reserve some pasta water, we’ll use that to add some volume to the cream sauce which is mostly just heavy cream and freshly grated Parmesan cheese. I roughly chopped up the baby spinach to make it easier to cook since we’re adding it in last. As usual, I’ll stress on using freshly grated Parmesan cheese so it’ll melt well in the cream sauce. We’ll also be adding some fresh basil for a true Italian flavor and some Italian seasoning. And that’s all there is to it. Author: The Cooking Jar Related
Savory Chicken Caprese Galette - Cake 'n Knife Savory Chicken Caprese Galette A galette is one of my favorite ways to create a simple and easy dinner or dessert. It requires little finesse and even when it looks like a mess, it still looks beautiful. I am huge fan of anything caprese. When I first visited Italy, I tried a caprese salad for the first time and was in shock when I realized that it was composed of only a few ingredients. This galette has all the perfectly composed elements of a caprese salad, enclosed in a flaky pastry with browned chicken. If you aren’t serving it for dinner, another great way to enjoy it is for lunch throughout the week. Yield: 4 to 6 servings Prep Time:1 hour 5 minutes Cook Time:35 minutes Total Time:1 hour 40 minutes All the flavors you love from a caprese salad, enclosed in flaky pastry with browned chicken. Ingredients: Dough 1 cup flour1/4 tsp sugar1/4 tsp salt6 Tbsp cold unsalted butter, cubed into 1/2” pieces1/4 cup ice water Filling Directions: In a large bowl, mix together flour, sugar and salt.
Individual Strawberry Crumbles - Fork Knife Swoon The first local strawberries arrived in the farmers market (!!!) and I can’t buy them fast enough. In less than a week we’ve devoured two big flats of the juiciest, stain-your-fingers, ruby red berry beauties. The girls behind the counter would often ask me if I was making jam. Crumbles and crisps are my go-to Summer dessert. Most of the time I don’t even use a recipe, but simply fill a baking dish – or a few individual ramekins – with ripe berries and fruit, tossed with a bit of sugar and some lemon juice if I have one on hand, sprinkle on enough crumble topping to cover, and bake until the juices bubble up over the edges. Individual Strawberry Oat Crumbles Recipe by: Fork Knife Swoon 4 cups sliced strawberries 2 Tbsp pure cane sugar 1 Tbsp fresh lemon juice optional but recommended: 2 tsp arrowroot starch 1/2 cup rolled oats 1/4 cup all-purpose flour* 1/4 cup (packed) light brown sugar pinch fine sea salt 3 Tbsp unsalted butter,* softened Preheat the oven to 375 degrees F.
Lattice Top Strawberry Pie - Fork Knife Swoon A good part of the morning was spent dusted with a fine layer of flour, dotted with butter, and rolling out pastry for a fresh strawberry pie. The strawberries, picked earlier that morning, just down the road, were perfectly ripe, on the verge of being overly so, and filled the kitchen with their sweet, musky aroma. I tossed them with a bit of good vanilla, a few spoonfuls of sugar, and a liberal splash of viscous, aged balsamic vinegar to enhance their natural sweetness, but really, the berries were just about perfect as is, as tends to be the case with peak season fruit. My hometown lies in the heart of California’s strawberry country; Oxnard to the south is on of the top strawberry producers in the U.S., and Santa Maria to the north is not far behind. Along the freeway are fields and fields of berries growing much of the year. Lattice Top Strawberry Pie Total time Recipe by: Fork Knife Swoon Cut the butter into quarter-inch cubes.
Cauliflower Crust Garlic Breadsticks Remember when you were a kid and you thought that being grown up just meant driving cars, not having to go to school and eat all the ice-cream and pizza you wanted? Well, we all grew up. And we discovered that adult life is indeed about driving cars, (sadly) not going to school, and about the ice-cream+pizza part...well we figured out our metabolism is not as fast as it used to be, and as much as we would love to eat ice-cream+pizza 24/7, we really can’t (turning into a big tub of lard is a far too easy with that kind of diet.) But we are also smarter than we used to and we have discovered new healthy ways to enjoy our favorite foods. As it happens, the other day I was out with friends at a restaurant. Then of course I soon found out that somebody else already had that intuition before me. Cauliflower Crust Garlic Breadsticks Print this recipe!
Crock Pot Cauliflower and Cheese - Spicy Southern Kitchen An easy and cheesy Cauliflower and Cheese recipe made in the crock pot. You won’t believe how cheesy this cauliflower is and it only requires about 5 minutes of hands on time. Crock Pot Cauliflower and Cheese is full of cheesy goodness and your crock pot does practically all the work for you. Just 3 to 3 1/2 hours in the crock pot with a can of condensed cheddar soup, some evaporated milk, a little onion, salt, pepper, and paprika, plus a bunch of cheddar cheese is all it takes. I don’t know about you, but I have the hardest time coming up with different side dish ideas. We tend to eat the same ones over and over. Cauliflower is something I hardly ever think to cook. But I don’t think there’s any denying that cauliflower and cheese were meant for each other. I mean, just look at how perfect those cauliflower florets look bathed in cheese sauce. Sign up HERE for the Spicy Southern Kitchen Newsletter. Crock Pot Cauliflower and Cheese Total time Grease the inside of a 3 to 4-quart crock pot.
Cauliflower Crust Grilled Cheese Don’t worry people, I’m going to cauliflower crust rehab in a day or so. They say the first step in solving a problem is to admit that you have a problem. So, here it goes: “Hello, my name is Mike and I’m a cauliflower crust addict” “Hello Mike” “Over a year ago I’ve first tried cauliflower crust and since then I’ve been making it at least twice a week. At its base, grilled cheese is one of the most simple things ever. 15 minutes in the oven and voila’. Let them cool and then you’re pretty much ready to make your grilled cheese. Cauliflower Crust Grilled Cheese Print this recipe!
roasted sweet potatoes with toasted pecans and chevre - in this kitchen In keeping with my love of roasted sweet potatoes, the other day I made this snack on a whim when I wanted something semi-healthy but filling. Here, roasted sweet potatoes get a very light sprinkling of brown sugar and salt, and afterwards are topped with goat cheese and toasted pecans. I can’t believe how much more I prefer toasted pecans (or almonds, or walnuts…) to their raw counterparts. They just come alive when they’re toasted, and they crunch up and release more nutty flavor. So it’s definitely important to take that extra step to toast them (and it can be done extremely easily in the microwave, if you want to cheat like I do). Roasted Sweet Potato Stacks with Toasted Pecans and Chevre 2 sweet potatoes 1-2 tablespoons brown sugar 1/2 teaspoon salt olive oil spray or drizzle about 15 pecans a few dollops of chevre or any soft cheese Preheat your oven to 400 degrees.
Apple-Cinnamon Layer Cake with Gooey Caramel Drizzle There is nothing quite as magical and comforting as fall baking. The changing colors of the leaves usually means we can start using cinnamon and apples. This impressive cake is filled with those familiar flavors, and it’s simply a wonderful way to enjoy the beauty and essence of fall. Apple-Cinnamon Layer Cake with Gooey Caramel Drizzle Apple Cinnamon Cake: 2/3 cup brown sugar 2 teaspoons ground cinnamon 1 cup butter, room temperature 1 1/2 cups granulated white sugar 4 eggs 3 teaspoons vanilla 3 cups all-purpose flour 3 1/2 teaspoons baking powder 1 cup milk, room temperature 2 apples, peeled and finely chopped Cinnamon Buttercream: 1/4 cup unsalted butter, room temperature 1/4 teaspoon vanilla 2 teaspoons cinnamon 1 cup confectioners’ sugar 1 to 2 tablespoons heavy whipping cream Caramel for drizzling (about 1/2 cup total) Preheat oven to 350 degrees F. Mix brown sugar and cinnamon together in a bowl. Add vanilla extract until incorporated, then remove bowl from mixer.
Apple Pies I know, I’ve made a few pies lately. But see how these are different? Look at how adorable these are! I mean, come on. Could you resist? I sure couldn’t. We ate them before I had a chance to think about pictures. Oops. This is why I had leftover dough for that impromptu dinner. Although this recipe is a little time consuming, it’s no harder than making any sort of real pie. It still involves slicing fruit. Rolling out crust and making it look pretty. Mixing fruit and sugar and cornstarch. And taking bites with your eyes closed so you can focus solely on each flavor. Please give these a try. Apple Pies Inspired by Pinterest 1 prepared pie dough, rolled out and sliced into strips 6-8 large apples (really any kind of apple will do) 1/3 cup sugar, plus more for sprinkling onto the crust 1/3 cup brown sugar 1 tsp cinnamon 1/4 or 1/2 tsp cardamom, if desired 1 tsp cornstarch Juice of a lemon or lime, mixed with 1 cup of water 1 tbsp melted butter Preheat the oven to 375F. Like this: Like Loading...
Single Serving Pie in a Jar These are individual-sized pies made in little glass jars that can go straight from your freezer to your oven to your mouth. SO cute. You can make these with store-bought crust and canned filling or jazz it up with homemade like we do. And just for added cuteness we teamed up with crafting expert Lolly for some personalized tags. These are just about the best little gift from the kitchen you could share with someone! Pie in Jar This is the type of jar you’ll need. They’re half-pint jars, but short and squatty instead of tall and skinny (Ya know, like me as opposed to my mother. Step 1: Pie Dough The first thing you’ll need is dough. Step 2: Make a topper and line the jar Roll out a small handful of dough. Use the rest of the dough to line the jars. Step 3: Fill ‘er up You’ll need about 1/2 C filling for each jar. Play around with it and come up with something yummy! When your filling is all combined, divide it between the jars and dot a pat of butter on top (about 1/4 T) Ready for this?