I put a Fall spin on gnocchi, then smothered them in complementary flavors like sage, pancetta, toasted pine nuts, garlic, and parm cheese. It was a little labor intensive but the luxurious end result was totally worth it. It's a good recipe to make ahead and freeze for later like we did, then you can have pumpkin gnocchi whenever you desire!
Jello shots are becoming a craze lately, and what used to be just a college staple in now being reinvented in more sophisticated ways. Check out our video on how to make perfect Jello shots every time!
Who doesn’t love a good margarita? I have yet to find a mix that I have REALLY liked. I have found satisfactory mixes and pre-mixed margaritas but nothing really compares to my simple and easy margarita recipe that I came up with several year ago. I’m here to give you only the best! It’s a great base recipe too. You can muddle any fruit into it! My secret (shh!) is using the freshest juices possible. The fresher, the tastier.
Lt’s Classico -
Drink this as is or try a spin on it with the recipes following after, each recipe will use the Classico as a base.
Here's what you’ll need:
- 1 cup Limeade - My favorite brand is Simply, it’s sweeter than all the others and way better than any mix I’ve found.
- 1 cup Tequila
- ¼ cup Fresh lime juice
Optional: Top it off with lime flavored sparkling water. A great and inexpensive brand is Sparkling Ice! Be creative, maybe use two or more (depending on how adventurous you are!) flavors of the Sparkling Ice. For example, the Lemon Lime + Cherry Limeade sounds like a good combination, give it a try!
Instructions: Mix together, pour over ice, sip and enjoy! Or give it a twist with one of the options below.
Strawberry Cucumber Basil Recipe: The Treatment
This one will make you feel like you are relaxing at a spa! Use some of the cucumber from the recipe, sliced, and place it over your eyes! Spa treatment, here you come.
- Peeled and chunked cucumber
Remix it: Muddle* the cucumber slices, hull* the strawberries and add basil by using a strainer and serve it in a chilled glass!
*To muddle means to press the ingredients against the side of the glass.
*To hull means to remove it’s leafy stem.
Have you ever wondered what it’d be like to own a beach home on a tropical island? If you can’t be there, at least drink like you are! This recipe will do exactly that.
- Add a splash of orange liqueur such as Grand Marnier
- Splash of fresh orange juice
Remix it: Mix together, sip, and enjoy! P.S. maybe research those beach homes too.
I love a spicy margarita! This is one for the people who love blended margaritas and aren’t afraid to spice it up!
- 1 large mango, peeled and cut away from the seed into a blender.
- 1 teaspoon of chile
- 1 teaspoon of cayenne
- 1 1/2 - 2 cups of ice
- Tajin - for the rim and to top and a dash on the top - If you want to skip this, just mix together a little salt, cayenne, and chili powder to substitute for a spicy rim. I like the tajin much better though, its a little tangy, not so salty or as spicy on your lips. Do as your heart desires!
Remix it: Put all the ingredients in the blender (except tajin). If your blender has an ice crush setting, blend it on that. If not, just pulsate it a couple times. Rim your glass with the Tajin, pour in your margarita and enjoy!
Pair your margarita with the perfect meal:
- Strawberry Cucumber Basil -- Use the leftover basil for a pesto pasta.
- The Calladalac -- Use the leftover orange juice for an orange chicken and brown rice dish.
- Spicy Mango -- Use leftover mango for a mango chicken salad.
These recipes will transport you to the most relaxing and luxurious places, and you don’t even have to leave your home! Don’t be hesitant to alter anything listed above, be your own bartender! You can also share these recipes with your friends, have a get-together and let the good times roll. Get your margarita on!
Another quick wine review up on the blog, straight from the self proclaimed wino herself, LT! This could be the nice, sweet bubbly cocktail you've been looking for to take to your next summer event.
Get creative with your grilled cheese sandwich and throw on whatever you already have in the fridge. I made mine with sharp cheddar, thinnly sliced tomatoes, and chicken deli meat. The trick to get a perfect golden crisp on your sandwhich is a lot of butter and the right amount of heat. Sounds simple enough right? Well for whatever reason as good as I am in the kitchen it took me a while to master the grilled cheese.
Start with a couple good sized tablespoons of butter melting in a pan that's over medium heat. Make sure the butter doesn't burn but is totally melted. Build your sandwhich then place it in the pan with the melted butter. Here's my little trick, after placing it in the pan I use my hand to move it around in the butter then flip it over do the same. Now just let it chill and toast up beautiful on both sides. Then enjoy! Voila!
My first meal and a classic! The Tom Yum soup was rich and full of automatic flavors. So comforting after a very long couple days of traveling.
Night 2 - Not feeling very well I ended up sleeping most of the day away, then woke up.starved so around 10pm I went out to venture for some food. Just a couple blocks away I stumbled across a open restaurant looking like it was a part of the jungle with how it was covered in plants. There I got two of favorite Thai dishes, papaya salad and silver noodle soup. I love the broth of this soup, it's clear and simple but full of flavor. Think of it as a Thai chicken noodle soup, light and delicious. All of this cost me a measly 180 baht which is about $5.
After Week 1 - The rest of my time there, I didn't eat out that much and lived off of street food, fresh fruit, and 7-11. Yum....Lol To be totally honest the Thai food was really good. One night I got some Pad Thai out late that was the best I ever had not to mention watching her make it from this tiny cart with a massive wok on top was pretty impressive.
That same night I also dined on a scorpion...and what did it taste like you all must be wondering? Nothing really, it was salty and crunchy. That was about it...of course I have the picture to prove it t00.
Getting excited to take off for Thai Land and thought I would revive this post I did with a full menu WITH my mussel recipe! A must try!
My grandma was always proud of our German heritage and cooking potato pancakes was one waybshe would spoil us with it. took my grandma's recipe and spruced it up to serve Easter brunch! They disappear almost as fast as they are being made. Serve them alone or with your other favorite breakfast items but either way you must serve them with the proper condiments.
Las Vegas is a lot more than gambling in casinos. Over my collective trips to Vegas since I've had some of the best food of my life there. Here is a small start of my collection of incredible dishes over all my trips. So keep checking back because I will be adding more delectable dishes to entice you to "sin city".
Pot Roast Cheese Fries from Grand Lux Cafe in Palazzo
French fries topped with chunks of pot roast, then smothered with gravy and cheddar cheese sauce.
This was so good, like a fancy, gourmet, comfort food, American poutine! Definitely worth ordering again.
This mignonette recipe was inspired by one I tried at a restaurant. We had received a small and beautiful pomegranate of the deepest ruby red in our produce box and I knew I had the perfect chance to make the mignonette sauce. So I picked up two bottles of our favorite champagne before returning home with our succulent oysters and enjoyed a wonderfully delicious afternoon. You too can experience a memorable Valentine’s Day with this recipe.
You can make each part of the dish on its own or have it all together so it's like a deconstructed Phò - my inspiration behind this dish.
Take a peak at some of the food I consumed through out my trip in Ireland! Talk about meat and potatoes, they live a very high protein diet as you can see...
My first meal in Belfast I stumbled across the cutest tapas restaurant called Barking Dog and got a table right in front of the window which was over looking a beautiful church. Belfast was not lacking in massively impressive churches.
Nectarines being one of my favorite fruits were my inspiration behind this summer salad! I added a few other of my favorite flavors and this dish was born. Now it's a summer staple in my home now. It’s the perfect dish for whenever you are wanting to fire up the grill. Personally, I love grilling not only because of the smokey flavor it adds to any recipe but my favorite part is the easy clean up.
What you need to make a recipe for two:
- 2 Nectarines halved and pitted
- ¼-½ cup goat cheese crumbles
- ¼-⅓ cup almond slivers
- 1 tsp garlic powder
- 3-4 tbsp balsamic vinegar
- 1/4- 1/3 cup champagne vinegar - I used a specialty citrus champagne but any other will do, even if you don’t have champagne a rice wine or white white would be a good substitute here.
- ¼ thinly sliced red onion
- Arugula - couple small handfuls
- Optional - Balsamic reduction, you can make this by reducing some of the balsamic vinegar or I have seen it in bottles at the grocery store. I bought a bottle because I think it's so fun to have around to finish certain dishes off with!
Here we go!
Nectarines: Half the nectarines, take out pit and drizzle them with the balsamic, season lightly with salt, pepper and garlic powder, then set aside to let marinade for a little bit while you prep the rest of the ingredients. After done prepping the rest your nectarines should be ready to grill. Toss them on a medium-hot grill skin side down first, then once they begin to feel soft give them a flip and let them get some good grill marks on the other side. It should only take between 5-10 minutes depending on the size of the fruit and how hot your grill gets. Pull them off and let them slightly cool off before plating so they don’t wilt the arugula.
Pickled Onions: Next pickle the onions by thinly slicing the red onions and pour some of the champagne vinegar over it. Set aside till ready to plate.
Toasted Almonds: In a small pan, over medium heat toast the almond slivers. Keeping a close eye on them to not let them burn, they’ll will brown fast depending on your stove top. You want them to be a nice toasty brown and not too dark or burnt or else they taste bitter.
Dressing: Make the dressing by slowly drizzling olive oil into champagne vinegar, salt, pepper, and garlic powder. Give a taste check, and adjust seasoning as need be. Since everyone taste is different it’s important to always make sure you are tasting as you go so you can keep adjusting seasoning levels to your own liking! Set aside until ready to assemble salad.
Now time to plate! I love the presentation of this dish, it's colorful and delicious!
Toss the arugula in the vinaigrette and place at the base, next place the pickled onions, half of the almond slivers and goat cheese crumbles. Then gently settled in your cooled nectarines. Sprinkle it all off with the remaining goat cheese crumbles and the almond slivers. If you chose to do the balsamic vinegar reduction drizzle it over the finished product! Viola! I am in love and I hope you enjoy this recipe as much as I do! Happy grilling!
Went to the Farmers Market again today! It makes me so happy being there and soon as I enter the scene I can feel my spirits lift and I get excited to see what goodies I will bring back home to get creative with. We got some delicious food, some dim sum, a box of ruby red cherries, and a nice iced coffee. I also got a chile relleno tamale, this made me so happy. I can rarely resist a tamale, so one that was filled with a cheese-stuffed pepper was almost the highlight of this trip to the market. But what I am most excited for is this lamb sirloin. He gave us some great tips, and said it's a very decadent piece of meat and to serve it rare! I believe his exact words were to just barely touch it to a really hot pan. Excited to see how this turns out! Stayed tuned for my next confession on what sides I made it with along with how exactly I prepared it. Can't wait to taste this!
We put our own spin on a banana cream cheese bread, turning them into a creamy, on the go, breakfast.
Last year we started our 10 of Night's Pumpkin and it was a hit so of course we are bringing it back this year with better recipes, tips, and fun to enjoy! Night 2 this year we stumbled acrossed several unique childhood favorites redone to keep up with the pumpkin craze!
I put my own spin on a kale brussels sprout salad making it a staple in our home! You have to give this hearty salad recipe a try, it won't disappoint.
Preserve summer with using our basic recipe! Make a versatile chutney recipe and use it for dinner or as a simple appetizer. Summer may be over for now but that doesn't mean it has to be gone for good!