Turn canned SPAM meat into a tasty and fun weeknight dinner. Tacos! Stuffed in a crispy corn tortilla shell along with all your favorite taco toppings.
You read that correctly, SPAM-freaking-tacos. My dad and I actually made these together. He did all the prep work and all I had to do was fry it and assemble. Such a great sous chef! I can always depend on my dad to be game for fun/kid-like foods, movies and activities. Oddly enough I didn’t ever appreciate SPAM as a child but now that my taste buds have been refined I find it to be most acceptable. Especially when fried and stuffed in a crispy taco shell along with avocado, corn, black beans, tomatoes, lettuce, and cheese. What could possibly be wrong about that?
If you thought fruit crisp topped with ice cream was good, try mixing it all together. Sweet and crunchy black cherry-peach crisp layered throughout vanilla ice cream.
The affliction of living with a food blogger is waiting to devour the food until all the photos have been taken at all possible angles. Waiting to be given the go-ahead to eat that gorgeous plate/bowl of food is just as torturous for you as it is for us, I promise. But how do you know for sure when the photo shoot has been completed, particularly for multi-step recipes such as ice cream? Without asking it’s a risky business.
Yes, this ice cream was dug into before I was finished (photo evidence above). It’s my fault for not stressing this fact to my parents but I was still upset to find a large chunk already scooped out, especially when it was not even completely set yet. Normally I don’t bother with pictures of ice cream in the container but I purposely used a loaf pan this time to get all stupid-food blogger on you by putting ice cream in a baking pan and then taking aerial shots of it being scooped out. Like those first steps in pristine just-fallen white snow. I’ll just have to make more ice cream soon – darn.
Thankfully the flavor of the ice cream did not suffer from it’s premature scooping. My parents’ inability to wait just shows how much they could not wait to try it. It starts out simple enough with a vanilla base which is then layered with bits of black-cherry peach crisp (notice those beautiful chunks of crisp topping in the post-churn/pre-freeze photo above). I baked a crisp just to turn it into ice cream. Which means this ice cream tastes just like a black cherry-peach crisp a la mode. Cannot really blame my parents, can I?
One year ago: Greek Yogurt Everything Bagels
This creamy peanut chicken packs a lot of flavor into a quick and east weeknight meal. Serve it over rice and you’re ready to dig in.
Coolest thing that happened over the weekend? My team and I won Harry Potter trivia on Saturday night! With 21 teams, we were convinced we would be trailing after missing 4 of 32 questions in the first half. As we listened to them counting down the top 15 teams we began to get worried as they neared the top 5 and we had not yet heard out team name – could we really have been worse than #15? 5 – not us, 4 – still not us, 3 – could we really be in the top two? 2 – yet again not us. Low and behold we were rocking the #1 spot! Tension rose for the second half as we fought to retain our throne of nerddom and despite missing a few more questions we the reigning champions in the end. To make it even sweeter we won half of money collected to participate ($5/person) which amounted to $200 or $50/person. Who knew Harry potter knowledge could earn money? We proceeded to bar hop around the Knoxville Market Square-area to celebrate.
Coolest thing that you should cook this week? This creamy peanut chicken made with coconut milk, peanut butter and just a little kick thanks to some garlic-chili paste. Lots of flavor for a quick weeknight meal.
One year ago: Blueberry Cheesecake Ice Cream
If you have spent a decent amount of time baking then you are likely aware of these things called silicone baking mats. They are a great little invention as they save time and money by eliminating the need for non-stick sprays, oil, parchment paper, foil, and other items frequently used to prevent sticking to baking pans.
I have used several brands over the years and the only complaint I’ve ever had was only having one size. Thankfully the manufacturers have listened and companies such as Kitchen Executive Chef have come out with 3- pieces sets. This particular set includes three silicone baking mats designed to fit your toaster oven, jelly roll pans and cookie sheets.
Some info about the Kitchen Executive Chef 3 Piece Silicone Baking Mat Set:
- Most silicone baking mats vary in thickness from 0.4 to 0.75 mm. Kitchen Executive Chef’s are 1.0 mm making them more durable and ensuring that they lay flat.
- Silicone baking mats usually have a border that is 1-inch wide, losing over 20% of the useable area of the mat. Kitchen Executive Chef mats have an edge that is just under 1/2″ wide (11 mm to be exact), allowing you to bake more each time.
- Safe for use up to 500 degrees F, dishwasher safe, and backed by a lifetime guarantee.
Hearty chicken, veggie, and whole wheat orzo soup with a refreshing lemon broth seasoned rosemary and parsley. Comforting but not too heavy for the summer.
Homemade soups usually hit their prime during the fall and winter months but who says you cannot enjoy soup during the summer? This lemon broth based chicken and whole wheat orzo soup is comforting yet light enough to enjoy despite the heat outside.
In family news my nephew Luke has been exceptionally good with his new little brother Griffin. He actually requested to hold him one day and has been showing him how to do tummy-time. Sounds like he’s going to be a good big brother! Hopefully I will get an opportunity to venture out there soon and then will shower you all with photos sweeter than any cookie photo you’ve ever seen.
One year ago: Slow Cooker General Tso’s Chicken
Creamy cheesecake with a sweet swirl of blackberries makes for one decadent and delicious summer dessert. Top it off with fresh blackberries and whipped cream.
This post has been a long time in the making. I made it Easter weekend and finally planned to share the recipe back in May only to discover that the images had magically disappeared from my camera’s memory card. With blackberry season upon us I figured it was a good time to try again. Thankfully it was good enough to warrant a second appearance and was gobbled up just as fast as the first time. The only thing I did differently the second time around was using chocolate graham crackers in the crust instead of regular. It was a most excellent substitution.
One year ago: Gluten-Free Caramel S’mores Bars
Summer BBQ grilling and salads come together in this BBQ chicken salad with grilled corn, tomatoes, red onion, black beans, cheddar cheese, and even BBQ-Ranch and cornbread croutons.
Summer is the time for BBQ and grilling but that doesn’t mean it can’t also be salad season, especially when you combine them. This salad is mixed with tomatoes, red onion, black beans, grilled corn, and cheddar cheese topped with BBQ grilled chicken, BBQ-Ranch dressing and even homemade cornbread croutons.
The composition of this salad was inspired by OXO and their #WhatAGrillWants campaign. They have a slew of tools which are very handy to have during any grilling adventure, such as 16″ inch tongs for turning and flipping meat (and corn on the cob) on the grill.
But of course one of the best parts about BBQ grilling is the sauce, so I slathered that stuff on with a silicone basting brush.
I also particularly enjoy grilled corn on the cob. I usually soak un-shucked corn in water and grill it, but this time I decided to char the corn by cooking it straight on the grill. Then afterwards I removed those tasty kernels with a corn stripper.
Before all that grilling, while the chicken marinaded, I mixed up the BBQ-Ranch dressing and made homemade cornbread croutons. Toss all of the components together and you’ve got the makings of one awesome BBQ salad.
One year ago: Peach Chicken with Balsamic Glaze
Rum never tasted so good than in this sparkling cocktail made with fresh blackberries, basil, and honey. Perch for summer months on the porch.
The final World Cup match is today between Germany and Argentina. I cannot believe this is it for another 4 years, but maybe that’s what makes it even more exciting. Although I’m not sure what I am going to do for the next month and a half between now and the start of college football! Which brings me to today’s recipe. It may not be futbol or football inspired, but it does celebrate the summer berries which are in season right now. Zainab originally made this cocktail with strawberries but since we have moved on to other berries in TN I used blackberries. I even decided to sweeten it with some key lime honey.
Sourdough hard pretzel pieces seasoned with cheesy taco seasoning make for a highly addicting snack and it’s incredibly easy to make.
It’s hard to believe that Sunday is the end of the 2014 FIFA World Cup. This month-long event seems to have passed by in a much shorter time frame. There were so many exciting, close games (except for Germany-Brazil) and hopefully the final game will be just as fun to watch.
Since I am pulling for Germany to win, in preparation for this event I decided to post a pretzel recipe. This is a different variation of seasoned hard pretzels using cheesy taco seasoning instead of Ranch. I got the idea when a coworker said that she doesn’t like Ranch seasoning (we were presented with Ranch-seasoned pretzels from a patron) and I pondered what other seasonings would work on a hard pretzel. Taco seasoning just popped right into my brain. I went with cheesy taco seasoning, assuming that straight taco seasoning might be a bit overpowering. Whether that would have been true or not I do not know, but what I do know is these were addicting.
One year ago: Raw Peanut Butter Cookie Dough Bites
Two years ago: Red Velvet Cake Batter Dip