It’s the New Year and while I am definitely eating healthier, I am not one for sacrificing delicious flavor. One of my favorite appetizers to serve (and eat!) is caprese … in any form. Salad, pasta, on a sandwich, or simply stacked on a skewer. It really doesn’t matter I want to eat it all. In this recipe I ditched the mozzarella but I got the tomatoes drunk. I say that’s about even, wouldn’t you?
The first step is to place your cherry tomatoes into a small bowl of red wine. Any red wine you may have leftover will work great. Make sure they are at least 1/2 way covered and let them soak for about an hour (stir them at about the 30 minute mark). After your tomatoes have taken their lovely wine bath, remove them from the bowl and place them on a paper towel. Next, all you have to do is skewer your tomatoes and fresh basil —it’s that simple.
If you really want a treat, go ahead and add in a chunk of mozzarella. I won’t tell anyone.
I have this mild obsession with pecan pie. Specifically this pecan pie recipe (thanks PW!). But it seems I only make it during the holidays … which is not cool. So I came up with a reason to eat pecan pie all year round — and for breakfast.
These pecan pie pancakes are DIVINE. And see that topping dripping off? It’s sort of amazing. The pancakes have this familiar nutty flavor reminiscent of the pie itself. Mmmm so good. I made them silver dollar size which made me feel not so bad about eating 6 of them… which makes no logical sense (I know).
I am a self diagnosed canned pumpkin junkie. This time of year I come up with all sorts of reasons to use it; cooking, baking, or otherwise. That is just how these mini pumpkin milkshakes cam to be. They are so creamy and taste like your favorite milkshake just collided with a pumpkin pie. They’re rich, so making them in mini form seems to be the perfect choice.
Served up in mini glasses also make them adorable to offer to guests or little ones during your next gathering or special dinner.
This summer we’ve done our share of grilling and experimentation with hot dog toppings (remember these bruschetta topped dogs?). And now that we’re moving along into football season, I know we will have plenty chances to serve up a hungry crowd. Since I’m always looking for creative ways to spice up a meal, I decided to top these Hebrew National hot dogs with a Vietnamese style topping.
I love so many things about this topping. It’s fresh and crisp (think cucumber, carrots, lime, and cilantro), and it has some heat (I made a Sriracha ketchup to top it all off.
Looking for a flavorful tostada recipe? Well, these babies are bringin’ it! We served these chicken and black bean tostadas this weekend at a small end-of-summer gathering with friends and they were a hit. It was the last few days before the kids returned to school and we wanted to make the most of it. Great food and wonderful company was in order!
We teamed up with Pacific Foods who know a thing or two about great flavors and making things simple. I’ve gotten a lot of inspiration recently from their “Foodie Party” Pinterest board. They sent over some delicious products like Roasted Red Pepper Organic Hummus and Salsa con Queso Dip that our guests devoured while we set up the tosatada bar. And their Refried Black Beans just might be my new favorite thing. They have a hit of green chili that step the beans up a notch.
Summertime and grilling go together like …. well, like summertime and grilling. And this summer we’ve been experimenting with new recipes and flavor combos (like this Bruschetta Hot Dog) which make grilling a lot more fun. This grilled watermelon is the perfect summer side dish!
Mixing up traditional grilling staples (like Hebrew National Hot Dogs) with unusual grilling items like watermelon and jalapeños keep thing interesting.
To accompany our Hebrew National Hot Dogs, we decided to try a new recipe: Grilled watermelon with jalapeno, lime, and sea salt. Definitely a unique pairing and WOW it was good! The watermelon had a nice grill flavor on the outside but was still cool and juicy on the inside. And the kick from the jalapeno was married nicely with the lime and sea salt. This recipe is one to try at your next BBQ!