20 No-Cook Summer Recipes

Beat the summer heat with these 20 no-cook breakfast, snack and entree recipes. No oven or stove-top required.

20 No-Cook Summer Recipes

July and August tend to be the hottest summer months which means turning on your oven or even cooking on your stove-top is undesirable. For such occasions I have compiled a list of 20 recipes that require no oven or stove-top for breakfast, entrees and even snacks. What are come of your favorite no-cook recipes for hot summer days?

Next week I will be sharing some of the favorite no-bake desserts!

One year ago: Individual Scalloped Potatoes with Bacon & Jalapeno

Three years ago: Sourdough Starter
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No-Churn Chocolate Almond Ice Cream & Giveaway

No ice cream maker is needed to make this creamy chocolate ice cream with roasted salted almonds. Less work and all the flavor!

No-Churn Chocolate Almond Ice Cream 2

With ice cream month coming to a close today I thought it was appropriate to not only post an ice cream recipe but also host a giveaway for some delicious pure almond and chocolate extracts. Use the rafflecopter widget located at the end of this post and follow the prompts to enter! But first, this ice cream.

Growing up in Rochester, NY meant that my family loved Abbott’s frozen custard. While locations have started to spread outside of upstate NY, unfortunately they have not made it this far south yet. Since my dad’s favorite flavor is their chocolate almond I decided to try my hand at making my own. I even took it so far as to make a no-churn, no-cook, egg-free version. The basic no-churn recipe starts with 2 cups of heavy cream, whipped, and a can of sweetened condensed milk. From there I added cocoa powder, roasted salted almonds, and almond and chocolate extract. It may not be frozen custard but my dad was very pleased with the results - super creamy and chock-full of almonds, just the way he likes it.

No-Churn Chocolate Almond Ice Cream 1

Two years ago: Garden Vegetable Cream Cheese, Corn, and Bacon Waffles
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Spicy Honey Mustard Hard Pretzels

Hard pretzels seasoned with spicy mustard and honey make a great snack for any occasion. Add a little extra heat if you are feeling bold!

Spicy Honey Mustard Hard Pretzels 1

Periodically throughout my job search I find myself contemplating the idea of going back to school for something. I say “something” because that’s where my train of thought loses its rationality. I cannot imagine any other venue in which I would want to pursue a career. Before grad school I had actually considered Pharmacy school or even a dual PharmD/PhD. Since graduating I have thought of going back for the PharmD but there’s no enthusiasm there. Then there was the idea getting a masters degree to be a PA or Med Tech because I find TONS of job postings for those positions, but again just doesn’t get my motor going. The bright side of this thought process is that it means I am already looking in the right field of work for me (and those 7 years of grad school were not pointless), I just have to find the job. But finding the job has not proven to be an easy task, therefore causing these thoughts of going back to school. Oh the cyclic nature of this story.

Going along with the theme of recurrences I made yet another version of seasoned hard pretzels. They are so easy to make and difficult to resist. This one was inspired by the expansive supply of El Diablo spicy mustards I received for July’s Burger Month. I also added a little bit of honey to give these some sweet heat. Surprisingly my dad enjoyed them which means they were not overly spicy (or maybe he’s growing more tolerant of spicy foods since I’ve been around), so depending on what kind of mustard you use and how spicy you prefer the pretzels you may want to add some cayenne pepper powder.

Spicy Honey Mustard Hard Pretzels 2

One year ago: Bananas Foster Mini Cheesecakes

Two years ago: Spaghetti Squash with White Cheddar Cheese Sauce
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Blueberry White Chocolate Brown Butter Cookies

It doesn’t get much better than a super chewy cookie. These blueberry white chocolate chip brown butter cookies are not only chewy but literally bursting with flavor.

Blueberry White Chocolate Brown Butter Cookies 1

Big, fat, chewy cookies are back! Ever since perfecting my perfect chewy chocolate chip cookie I have only been making normal sized cookies, but when I saw Laruen’s recipe for blueberry white chocolate cookies I knew it was time to bust out the 1/4 cup scoop again. So I took my big, fat, chewy chocolate chip cookie recipe, browned the butter, and added fresh blueberries and white chocolate chips. And you know what happened? They blew my mind. These cookies were so incredibly soft and chewy that my step mom said “they don’t taste cooked” to which I replied “that’s the point!” I wish I had captured a photo of their innards so that you could fully appreciate what I am talking about. The insides were cooked just enough to not be raw and hold their form but not too much to turn them crumbly. It is unsafe for these cookies to be unguarded as I will make myself sick eating one after another, after another.

Blueberry White Chocolate Brown Butter Cookies 2

One year ago: Potato, Squash and Goat Cheese Gratin

Three years ago: Cream Cheese Chicken Enchiladas
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Roasted Pear, Parmesan & Spiced Pecan Salad

It is possible to whip up a salad in under 30 minutes and have it be both healthy and fun. Try this roasted pear, parmesan & spiced pecan salad.

Roasted Pear, Parmesan & Spiced Pecan Salad 1

Last month for the Secret Recipe Club, JJ (84th & 3rd) was assigned to my blog and she made her own version of my bagel for one recipe which looked even better than mine. Shortly afterwards I received the next month’s assignment and lo and behold I was assigned to JJ’s blog this month! After reading her “about” page more she sounds like someone I can relate to: thinks about lunch while eating breakfast, loves to travel, practices yoga, runs, and does both in order to eat cake. I’ve always said that I work out not because of what I eat, but for what I want to eat!

That being said, I do try to eat healthy outside of my dessert fetish and am always looking for fun recipes which are also healthy. Guess it was meant to be that I would be paired up with JJ this month because she really does know how to make even healthy food fun with things such as vegan salted caramel truffles, 5 minute chimichurri sauce, and ombre key lime popsicles. And this salad was anything but boring. A bed of baby spinach and arugula topped with sweet roasted pears, salty Parmesan cheese, and spiced pecans. The sticky spiced pecans are pure gold.

Roasted Pear, Parmesan & Spiced Pecan Salad 2

One year ago: Potato Nachos

Three years ago: Chocolate Peanut Butter Cup Rice Krispies Treats
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Surprise Flapjacks

These flapjacks (pancakes) have all kinds of surprise ingredients from pecans to cornmeal, dubbing them as surprise flapjacks! It is no surprise however that they are quite tasty.

Surprise Flapjacks 1

I started off my week with a phone interview, only to receive a rejection letter for the same job the very next day. I am still waiting to hear back about my in person interview supposedly happening this month, which I’ve been planning on since May. I e-mailed them 2 weeks into July to which I received a reply saying they would be in touch. It’s been over a week since then and July is coming to a close. I’ll give them 2 full weeks before I follow up again. Hopefully they are truly sorting things out and not blowing me off. With that kind of apprehension, how about we end this week with some pancakes?

I am not sure why these flapjacks (pancakes) were dubbed as “surprise” other than the slew of surprise ingredients such as corn meal, oats, and chopped pecans. Makes me think that “compost flapjacks” would have been more appropriate. But no matter what the name is I am certain you will be calling them “delicious”. All of those ingredients come together for one hearty and tasty breakfast. I thoroughly enjoyed the texture the pecans added.

Surprise Flapjacks 2

One year ago: Pass the Cook Book Club: Ina Garten’s Foolproof Ribs with BBQ Sauce

Two years ago: Strawberry Malted Pancakes

Three years ago: Peanut Butter Sandwich Bread
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Pass the Cook Book Club: Emeril’s Almond-Poppy Seed Pound Cake with Lemon Neufchâtel

Slices of dense and flavorful almond-poppy seed cake coated with a lemon glaze and sandwiched around a lemon-Neufchatel. Hold on to your taste buds!

Almond-Poppy Seed Pound Cake with Lemon Neufchatel 1

PtCBC 2014

This month for Pass the Cook Book Club, Julie (White Lights on Wednesday) picked three recipes from Emeril’s Kicked-Up Sandwiches: Almond-Poppy Seed Pound Cake with Lemon Neufchatel, Turkey Waldorf Sandwich, and Beef Shwarma with Tzatziki Sauce. The shwarma originally struck me but when I looked more closely at the pound cake recipe, the slices sandwiched around lemon-Neufchatel seemed like a fun presentation.

Almond-Poppy Seed Pound Cake with Lemon Neufchatel 2

The cake itself is an almond-poppy seed pound cake but is infused with lemon flavor by a lemon glaze brushed on all sides and served with lemon-Neufchatel (or cream cheese). Unfortunately I did not think to reduce the temperature for baking in a glass loaf pan and the outside browned while the inside was just short of being fully cooked. But it did not deter my taste buds for one second. I even served it with freshly picked blueberries! My dad picked 9 pounds of blueberries the other day – we might have an addiction.

Almond-Poppy Seed Pound Cake with Lemon Neufchatel 3

One year ago: Birthday Cake S’mores Cookies

Two years ago: Corn Chowder with Zucchini and Orzo
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SPAM Tacos

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.

SPAM Tacos

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?

One year ago: Peanut Butter Burgers with Slim Jim Fries and Chocolate Malted Milkshakes

Two years ago: German Chocolate S’mores Gooey Cake Bars
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Black Cherry-Peach Crisp Ice Cream

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.

Black Cherry-Peach Crisp Ice Cream 3

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.

Black Cherry-Peach Crisp Ice Cream 4

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.

Black Cherry-Peach Crisp Ice Cream 1

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?

Black Cherry-Peach Crisp Ice Cream 2

One year ago: Greek Yogurt Everything Bagels

Three years ago: Cosmic Brownies
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Creamy Peanut Chicken with Rice

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.

Creamy Peanut Chicken with Rice 2

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.

Creamy Peanut Chicken with Rice 1

One year ago: Blueberry Cheesecake Ice Cream

Three years ago: Broccoli Garbanzo Pasta
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