My #HotSummerEats recipes:
Monday – Boozy Ginger-Lemon Fruit Salad
Tuesday – Chipotle-Pineapple Chicken Kabobs with Smokey Date Sauce & Cilantro-Lime Rice
Thursday – TBD
Friday – TBD
Monday – TBD
Welcome to the third annual #BrunchWeek hosted by Terri from Love and Confections and Shaina from Take A Bite Out Of Boca. We are so excited to have you join us this year! Celebrate Brunch with us this week as we prepare for Mother’s Day. 30 Bloggers from around the country will showcase their best brunch dishes, from cocktails to casseroles, breakfast breads, sandwiches and salads – there is something for everyone! Our amazing Sponsors have donated some great prizes for the #BrunchWeek giveaway. Thank you so much, Sponsors, for your generosity. We have an incredible giveaway below and we’d love if you would take a moment to read about them all and what you can possibly win! And then at the end of the post use the Rafflecopter widget to enter!
What I made for Brunch Week:
Monday – Berry Cacao Nib Scone Cakes
Tuesday – Vegetarian Breakfast Enchiladas
Wednesday – Pear Oatmeal Creme Brulee
Thursday – Grape Mojitos
Friday – Baked French Toast Boats
Raise a toast to spring with this refreshing and fruity lemon-lime raspberry mojito. Perfect for brunch, grilling, or just sitting on your porch.
Welcome to a week of spicy, saucy, and sexy bites (Triple S Bites) brought to you by Camilla (Culinary Adventures with Camilla) and 19 other food bloggers!
This triple threat event is intended to celebrate romance year round, but it also happens to be relevant for the upcoming holiday – Valentine’s Day. Pay attention to the #TripleSBites hashtag across all your favorite social media platforms from today Monday, February 2nd through Monday, February 9th to catch some amazing spicy, saucy, and sexy recipes to make for you special someone. We also will be chatting on twitter Thursday, February 5th from 6-7pm Pacific time.
Recipes I shared this week:
Sweet & Spicy Asian Marinated Steak with Herb Butter
Red Velvet Layer Cheesecake Bars
Easy Greek Salmon and Orzo
Two Ingredient Nutella Fondue
Slow Cooker Chicken Salad Sandwiches
Red Velvet Creme Brulee for Two
What better way to celebrate these three S’s than teaming up with the experts? To spice up your romance even further, we have a great giveaway thanks to our incredibly generous sponsors, listed alphabetically with links to their homepages:
- 2 Armadillos
- Acala Farms
- Gourmet Garden
- Intensity Academy
- Kitchen IQ
- Mekenita Brands
- Not Ketchup
- Out of the Weeds
- Pirate Jonny’s
- Spicely Organics
- Voodoo Chef
Terms & Conditions
Mandatory Entry: Leave a comment (below) and tell me What’s your favorite romantic dish to cook for your sweetheart? Many more ways to enter in the Rafflecopter widget [below].
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These gingerbread cinnamon rolls topped with speculoos icing would be a great for breakfast on a holiday morning.Make it easier on yourself my preparing the night before.
Thanksgiving may still be on it’s way but I’m ready to pass over the pumpkin and start on some gingerbread. So I went ahead and made these gingerbread cinnamon rolls. If you have a lot of time in the morning, you could make these rolls all at once. Or you can divide the process by refrigerating the rolls overnight and then in the morning all you have to do is pop them in the oven. Then they get coated with a speculoos icing. Sounds like a great Thanksgiving or Christmas morning breakfast option to me.
I was inspired to make these cinnamon rolls when I got my hands on Baker’s Secret new colored metal bakeware, which are pretty enough to serve out of. Feel free to use them this holiday season for baking and serving without needing to dirty up another dish. To help you out, I have two pieces of Baker’s Secret colored metal bakeware to giveaway. Just use the Rafflecopter widget located at the end of this post.
One year ago: DOVE® Christmas Chocolate Drops
Two years ago: Penne with Trapanese Pesto
The biggest Thanksgiving problem is always how much oven space and time the turkey hogs. Try this sptachcocked turkey that not only takes up less space but is done in 90 minutes!
Turkey, the Thanksgiving staple. However I actually did try to convince my parents into having smoked ham this year instead but that was meat with instant dismissal. Maybe for Easter. It is true though, all the potatoes, green beans, and stuffing seems better fit for turkey. So a turkey is what I cooked when I hosted Friendsgiving at my friends home, marking only the second time I have ever cooked a Thanksgiving meal and both times in someone else’s kitchen. Thankfully I brought along some trusty OXO tools to make this adventure less stressful than the last time, because cooking in someone else’s kitchen is never as easy as your own.
- Poultry Lifter – This is one heavy duty tool used to lift your turkey unscathed onto the serving platter.
- Twine Dispenser – Although I did not need twine for a spatchcocked turkey this is a really handy tool if you do truss your turkey or use twine in other baking/cooking adventures. Pork loin roulade anyone?
- Angled Baster with Cleaning Brush – Whether you are basting your turkey or sucking up the pan drippings everyone needs a good baster. It even has little feet for resting on the counter.
- 2 Cup Fat Separator – Easily removes fat from pan drippings, comes with it’s own stopper and strainer, had measurement markings, and is heat-resistant.
- Stainless Steel Butter Dish – Pass the butter! And don’t worry about butter fingers with this good grips butter dish.
Whether your are hosting Thanksgiving with family or Friendsgiving with friends, you’ll love the colorful array of bakeware from CW by CorningWare.
On Saturday I got together with some friends and hosted a Friendsgiving meal, which is the same as Thanksgiving but celebrated with friends instead of family. Basically it’s an excuse to another gluttonous meal in the month of November. Or maybe a stretching exercise for your stomach, preparing it for Thanksgiving? Either way it involved a lot of delicious food, wine, and a lengthy-gigglefest game of loaded questions (and random outbursts as I cheered on Ohio State against Michigan State – it’s not Thanksgiving without football).
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Chicken rollatini is easier to make than it looks. This version is stuffed with spinach, feta, and sun-dried tomatoes and coated with almond flour.
I’ve been following Prevention RD for awhile and had the pleasure of reviewing Nicole’s first cookbook, Everyday Healthy Cooking, and was excited to get my hands on her second installment, Cooking and Baking with Almond Flour. Although I do not have a gluten allergy/intolerance I do have some close friends who are and I find myself playing with almond flour more often. In her newest cookbook, Nicole provides gluten-free recipes for breakfast, lunch, dinner, and between-meal snacks. Recipes include honey-almond granola clusters, banana nut waffles, caprese quinoa bake with balsamic reduction, cranberry pumpkin bread, meyer lemon–raspberry cupcakes, key lime pie bites, and many more.
Similar to her first cookbook, Nicole also includes Cook’s Comments, Fun Facts, and Nutrition Notes that teach readers how to adjust portion sizes, make heavy recipes “light,” and convert recipes for non-gluten-free friends. In addition, each recipe includes nutrition information including the amounts of calories, carbohydrates, and fats.
And guess what? I’m also giving away a copy of her cookbook to one lucky reader! Enter using the Rafflecopter located at the end of this post.
The first recipe I tried was the lemon bars. I was super excited because I have never made regular lemon bars, let alone gluten-free. Unfortunately the crust floated to the top when I poured the filling over it and although it still tasted wonderful it was not very pretty. I’m not entirely sure what I did wrong except maybe I did not bake the crust long enough.
The second recipe I tried is the one I am sharing with you. Chicken breasts are stuffed with spinach, feta, and sun-dried tomatoes then coated with an almond flour-Parmesan mixture. It was a no-fail recipe both in execution and flavor. I am a huge fan of nut-crusted chicken and the nutty flavor that it adds – so much better than regular bread crumbs.
One year ago: Lighter Chicken Parmesan
Two years ago: Chicken Gnocchi Soup