Hope you're all having a beautiful summer Friday today!
To celebrate the beautiful weather we're having (and to try to escape from it a little bit) I've created a delicious blended strawberry cocktail. I call it The Sorta Strawber-rita because it's sorta like a strawberry margarita as in it's sweet, cold, and goes down easy, however the liquors in this drink are different.
So why not use this drink as an excuse to invite a friend over and try this sucker out for your selves?! (the recipe makes two drinks)
Although pâté might not be up your alley (it's made from chicken liver), I highly recommend trying it at least once in your life, because it's delicious. Pair it with some cheese and a baguette, and you've got yourself a match made in heaven.
I've been eating and loving pâté since I was a kid. (I wasn't your average kid though... I was the kind who would have opted for blue cheese and pâté over a King sized Kit-Kat any day of the week.) Moral of the story- if a kid can eat pâté, so can you!
In my opinion, corn is the quintessential summer vegetable/fruit/grain/whatever you want to call it. You can throw it on the BBQ, eat it straight off the cob, or make the kernels into a dish of their own. It's so versatile!
As you probably know, corn is naturally high in sugar (think corn syrup), so it takes on a really great dimension of flavor when caramelized. That's why one of my favorite ways of cooking corn is to take it off the cob and toss the kernels in a hot cast iron pan. It's also a quick and simple way to prepare it.
(Note: this is not a sponsored post, I just honestly loved this next tool so much that I wanted to share..)...
Everyone loves a good salad dressing, right? Well this one isn't only good, it's REALLY good. This Mustard Balsamic Vinaigrette is tangy, a little salty, and super easy to make. With this recipe, you'll never have to buy dressing from the market again!
What you'll need:
3/4 tsp Kosher Salt
2 Large Cloves of Garlic
1/4 cup Lemon Juice (sour)
1 Tbs Balsamic Vinegar
2 Tbs Olive or Canola Oil
1 tsp Dried Mustard Powder
Chop the garlic and place it in a mortar with the salt. With the pestle, mash the garlic and salt together until it becomes a paste.
Add the lemon juice, oil, vinegar, and garlic mixture, and mustard powder to a m...
This quiche "came to me" while I was at the farmer's market last week. As I strolled down the aisles, I kept seeing beautiful rainbow carrots and speckled brown eggs at different booths, so I decided I had to make something from them!
As many of you already know from previous posts, Asher is allergic to dairy. Because of this, I often adapt recipes and use dairy-free substitutions (like almond milk and dairy free Daiya cheese). This recipe, however, is completely adjustable for those of us who can eat dairy (though it tastes pretty darn good as-is, and it doesn't taste dairy free). So, if you want to use real dairy in this recipe, you can switch out the almond...
Hey y'all, it's Friday! That means it's time for a cocktail... or three.
Today I have a black currant (Creme de Cassis) and rosewater cocktail for you. It's sweet, slightly tart, and floral. This would go really well with some nice cheese and a baguette out on the patio, or if you're in the southern hemisphere and it's wintertime, in front of a nice warm fire.
Hummus is a lovely, healthy, and versatile dip, but I'm sure you already knew that. What you might not know though, is just how easy it is to make at home! With this Three-Minute Hummus recipe you'll be on your way to dip-ville in no time.
What you'll need:
1 cup Canned Garbanzos (Note: this is less than the contents of a can)
1 Tbs Tahini
2 Tbs Lemon Juice
1 Tbs Syrup (from the garbanzo can)
1/4 tsp Turmeric Powder
1 tsp Onion Powder
1 tsp Garlic Powder
1/4 tsp Kosher Salt
2 Garlic Cloves, Crushed
2 Tbs Extra Virgin Olive Oil (plus extra for a drizzle on top)
Place all ingredients into a food processor. I use and h...
In my opinion, wild rice is a highly underrated and underutilized ingredient. If you've never had it, the texture and taste varies greatly from your average white rice, as it's made up of four different grains (the most recognizable are the long black grains). Wild rice is also VERY high in protein and dietary fiber- it has about 6x as much protein as white rice and 9x as much dietary fiber!
Personally, I love wild rice because of its al dente texture and how versatile it is. You can cook it on its own, add veggies to it, add sausage to it, you can serve it hot, or even as a cold salad. Many people also make wild rice stuffing for Thanksgiving (it's deli...
It's Friday everyone! (and by 'Friday' I mean FriYAY!)
This weekend looks like it's going to be a warm one, so why not chill out with some refreshing drinks? Today I've created a light, summery, fun shot for you and your friends* to enjoy together on this lovely June weekend (*or it could be just for you if you feel like taking 4 shots. I won't judge.).
Well, Ladies and Gents, I present to you- Cool As A Cucumber Shots!
COOL AS A CUCUMBER SHOTS
Servings: 4 shots
Time: 5 minutes
5 Fresh Mint Leaves
8 Thin Slices of Cucumber (approx. 1/8" thick each)