Posts Tagged ‘basil’
What’s better than a cheese ball? Miniature cheese balls! With this recipe you can adjust for any flavor combination and can be served as a snack or to feed a crowd.
Everyone loves a good cheese ball. I mean, what is there not to love about them? Cheesy, creamy, flavorful and rolled in some of the best things like herbs, nuts, and even bacon. Is it possible to improve upon that design? Why yes, you just have to miniatureize them and they instantly become the easiest freaking cheese balls you ever did make. All you have do it take those individually wrapped Laughing Cow cheese wedges, roll each one into a ball, and then roll in whatever coating you desire. Done! Just refrigerate until ready to serve.
The great thing about using The Laughing Cow spreadable cheeses was the diversity of flavors available. I used swiss with garlic & herb and rolled it in a mixture of parsley and basil. But I didn’t stop there! The second flavor I made was with queso fresco & chipotle rolled in a mixture of cilantro and chili pepper. Some another great combinations could be white cheddar or spicy pepperjack rolled in bacon, mozzarella sundried tomato basil rolled in basil and parmesan, and swiss french onion rolled in crushed pretzels and green onion. The best part? You can make just enough for a snack or for an entire party! For a smaller serving use about 1 tsp of coating per wedge of cheese.
One year ago: Mexican Stuffed Shells
Two years ago: Brussels Sprouts with Honey Vinaigrette
Jazz up your Thanksgiving leftovers with this soup using leftover turkey, homemade stock, fresh ginger, wild rice, and basil. So good you’ll want to set aside turkey to make it.
You know you are a food blogger when: you are cooking leftover Thanksgiving recipes before Thanksgiving even occurs because you cooked your Thanksgiving turkey 2 weeks ago. Ah yes the constant dilemma of living up to a month ahead of the holidays. I sometimes feel like the retail stores, pushing Christmas before we’ve even started putting together Thanksgiving plans. But when it comes to recipes, what good is the recipe for the turkey made on Thanksgiving Day posted the day after Thanksgiving? Are your really going to remember to dig out that recipe next year? So the recipes for turkey and all the other usual suspects seen on Thanksgiving tables are posted a at least a week in advance providing time for you fine readers to prepare your own Thanksgiving meal, whether you are hosting or just bringing a side dish or dessert.
Of course one of the best things about Thanksgiving is the leftovers! And my favorite thing to do with leftovers year-round is to repurpose them into an entirely new meal. Last year I threw together a quick single serving turkey noodle soup using leftover veggies, turkey, and even gravy watered down and used as the broth. This year I waved my jazz hands around a bit and made a gingered turkey soup with wild rice, homemade stock, and basil sprinkled on top right before serving (adapted from a recipe I recently saved on Girl Carnivore). The ginger was such a fantastic addition to the flavors of this soup and quickly became my new favorite Thanksgiving leftovers recipe.
How do you like to use your Thanksgiving leftovers?
One year ago: Egg in a Hole Waffles
Pumpkin and stuffed shells come together for the ultimate fall comfort food. Stuffed with sage pork, cooked in a pumpkin-tomato sauce, and topped with mozzarella and goat cheese.
Fall baking involves a lot of pumpkin but what about its savory side? Savory pumpkin recipes make for excellent comfort food and one of my favorite comfort foods is stuffed shells. I have made stuffed shells with a pumpkin cream sauce before but this time around I used a pumpkin tomato sauce and stuffed the shells with sage pork instead of a meatless ricotta mixture. Then the shells are sprinkled with some mozzarella and creamy goat cheese. Both recipes are good for different reasons so you should probably make them both.
One year ago: Birthday Explosion Mini Cheesecakes
Two years ago: Stovetop Cajun Chicken Mac and Cheese
This nutty dip resembles the texture and versatility of hummus with a different flavor twist – edamame.
If you are into college football then you are as excited as I am about tomorrow! Well you may be more excited than I am actually because upon hearing of the injury of the Ohio State QB’s shoulder I deflated a bit. However, that won’t stop me from watching all the games I can lay my eyes on and whipping up appetizers and desserts made of peanut butter and chocolate. Which means for the next several weeks PB+Choc Saturdays are back! Even if you don’t like college football you can appreciate from peanut butter and chocolate goodness. But that’s tomorrow.
Being the day before the game I decided it was a good time to post an appetizer recipe. Maybe I’ll make it a thing, “App Friday”. The first dip up for grabs is one that reminds me of hummus but instead of pureed chick peas it is edamame which creates a pretty green color. Different flavor of course, but just as versatile of a spread/dip. Chips, veggies, crackers, whatever you can find to scoop it up!
One year ago: Gnocchi, Sweet Corn & Arugula in Cream Sauce
Two years ago: Reese’s Peanut Butter Oatmeal Breakfast Cookie
Be adventurous with this goat cheese stuffed burger topped with not only bacon but basil, peach chutney and even peach slices. You’ll be surprised how good it tastes!
Well that was quick. Just yesterday I mentioned that any day now someone will snatch me up for a job. Sure enough shortly after applying to a couple jobs yesterday morning I got a phone call from one asking to set up an in-person interview. An hour later I had a confirmation e-mail for an interview on August 18th! I should foretell things more often on this blog – it’s magical. I did just apply to two more perfect-for-me jobs O:-).
To celebrate this crazy turn of events lets have some fun with our food by combining meat and fruit into one crazy-awesome burger. This burger starts off decently normal with a little pepper mixed into the meat and bacon for topping but then you stuff some goat cheese in the patty and add peach chutney, peach slices, and basil on top. Sounds weird but tastes delicious. If you are skeptical assemble it with everything but the peach slices, but put them on the side to try. I bet they will end up on that burger if you give them a chance.
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.
Try out these Caprese salad bagel bites at your next gathering. Mini bagels are stacked with pesto, fresh mozzarella, and a slice of tomato, then baked, and finished off with a drizzle of balsamic glaze.
I recently told you about how I am working on bagel bite ideas for the cafe my friends are opening called Table Top Board Game Cafe (soon to be in West Cleveland, OH). Today I am sharing my second creation – Caprese Salad Bagel Bites. It may not be the most unheard of idea, but it certainly is delicious. I had to make them twice because I ate them too fast before ensuring I got a good photo.
To prove how versatile bagel bites can be I made bruschetta with them. But not just any bruschetta, a straberry-balsamic marinated goat cheese bruschetta.
This post almost didn’t happen. Yesterday WordPress put out yet another update (3.9) which caused problems for any blogger with the Ziplist plugin. I didn’t figure out until midnight that deactivating the plugin provided a temporary fix allowing me write up the post before reactivating the plugin. So tada here’s today’s recipe!
A few weeks ago my friend Shiva asked if I could help dream up some fun bagel-bite recipes to be on the menu for her new cafe called Tabletop Board Game Cafe. It’s a board game cafe, featuring a maker space, and it’s opening soon near the west side of Cleveland, OH. I have been to a boardgame cafe once in Toronto and it was a blast, but with her and her husband’s creativity I know their cafe will be even better. So all you NE Ohioans better check it out once it opens! Play some games and order some tasty bagel bites.
With my goat cheese mania lately I had to make a bagel bite incorporating it so I started my bagel biting adventures with more of a dessert-appetizer variety, making a bruschetta with strawberries instead of tomatoes. The strawberries are marinated in balsamic glaze before being placed on top of the goat cheese. It was so simple and easy that I decided to make it two different ways: toasted bagel bites and bagel chips.
To find out more about Tabletop Board Game Cafe, follow them on Instagram (http://instagram.com/tabletopcleve), Facebook (https://www.facebook.com/tabletopcleve), Twitter (https://twitter.com/tabletopcleve), and Pinterest (http://www.pinterest.com/tabletopcleve/).
One year ago: Cast Iron Skillet Brussels Sprouts Bacon Pizza
Two years ago: Gnocchi with Roasted Red Pepper Cream Sauce
Last week we had our first frost in Memphis. I even remembered to take my basil plant inside so that it wouldn’t die. Then yesterday I had to turn my A/C on for a couple hours because I cooked up a storm and didn’t anticipate the high of 77 degrees that day. Not that I am complaining about it being warm again, but fall here never ceases to confuse me. The temperatures drop from 70/60s to 30/40s without giving you any time to acclimate with moderate temperatures in between.
Regardless of the warm sunny atmosphere, I am powering through and continuing to make fall recipes because I just can’t get enough. It’s funny that I resisted Halloween for so long and now that it has passed I am pumped for the next two holidays, especially since Halloween used to be one of my favorite holidays. I guess not dressing up this year kind of put a damper on the excitement. Anyway, feast your eyes upon this delicious butternut squash recipe with a goat cheese sauce, which was my favorite part. So much so that I think I may use twice as much goat cheese in the future.
Two years ago: Baked Apple Cider Doughnut Minis