27 Nov 2013 Leave a comment
If you happen to be a fan of carrot cake and have some leftover (fresh) pumpkin, you are definitely going to enjoy this recipe. The only thing that I would do different to this, is add some big golden raisins to it. I opted out of raisins, because I have a friend that is not a fan.
Happy Thanksgiving! Gobble until you wobble.
05 Nov 2013 1 Comment
When I first discovered pumpkin dip, it changed my life. Of course when I had it for the first time, the pumpkin came from a can, which I did not approve of. Though the dip was tasty, I knew it would be so much better if I used freshly cooked pumpkin. Also, when I had this dip in the past, it was prepared with cool whip. Since I am also not a fan of cool whip, I use the real stuff. Therefore, this recipe is simply a pumpkin whipped cream.
Like all of my other pumpkin recipes, I follow the Pumpkin Basics to cook the fairytale pumpkin (my favorite). The color of the pumpkin meat is a bright orange and the flavor is so delectable. This recipe is so easy, that it only took about 10 minutes to prepare it for a party (that is, if your pumpkin meat is already cooked).
Once you whip this pumpkin dip up, serve it with graham crackers. It is definitely a crowd pleaser. Happy pumpkin eating!
[I borrowed this photo from another website, since I forgot to take a photo with the graham crackers. For the photo & another version of this recipe, please click here.]
29 Oct 2013 Leave a comment
I realize that this is probably a beverage that I should have posted in the summer, so my apologies for just getting around to it. The good news is, I live in Texas, where it is almost always hot enough to make this refreshing beverage.
To spice things up, try this lemonade with vodka. This last time I made it, my friend Natalie mixed it with a little bit of white wine and it tasted very similar to Sangria. Both great ideas, if you feel that this beverage is a little too virgin for you.
Model Citizen-don’t leave home without it. Another way to devirginize your lemonade.
30 Sep 2013 Leave a comment
Pumpkin season is in full swing and I couldn’t be more excited. This season, I promised a few recipes, including pumpkin whipped cream, pumpkin pie, and pumpkin cheesecake. I plan on getting to all of them, but when I had the idea to do this pumpkin & rum raisin bread pudding it was at the top of my list. I just knew it would be amazing and had to try it.
This recipe calls for 1 cup of cooked pumpkin. Take a look at my Pumpkin Basics blog post for instructions on cooking your own pumpkin. Also, I am biased to the fairytale pumpkin. Try it if you haven’t yet, it’s definitely a tasty pumpkin.
Since I knew the pumpkin would make for extra moisture, I used a little more bread than usual. It helped the bread pudding set beautifully. I am afraid that if I would have used less bread, I would have had a really mushy bread pudding. This recipe worked well for me and I hope it works for you too! In the words of Alton Brown, “I bid you good eating!”
22 Aug 2013 2 Comments
Last night, I had the pleasure of entertaining two beautiful little girls in our kitchen. Steve, Kyle’s friend from work, brought his daughters over to help me make a green bean casserole. Shania and Ariana happen to love green bean casserole just as much as I do.
As soon as the girls came over, I had them help me trim and clean the green beans. They were thrilled to see the whole process. They were excited to stir, add the ingredients, but were most thrilled to eat the final product.
I have promised this recipe to a few people and I am happy to finally post it with some quality photos. The only part of this recipe that is not homemade is the French fried onions that top the casserole. Though I know how to do the onions, it would have added a lot of extra time onto the prep work.
[Click on the photo to enlarge the recipe.]
The little ladies definitely enjoyed the casserole; they both asked for seconds. My apologies to their father, Steve, I am sure they will expect him to make it this way more often. The good news is, they both enjoyed helping and had a great time learning. Chances are, they will not let Steve do it alone.
26 Jul 2013 Leave a comment
I have tried so many kinds of potato salad in my life and I didn’t like many of them. I simply find it painful to enjoy a potato salad that is overwhelmed by mustard. You will never see me buy potato salad from the store either, especially when it’s really yellow. I just can’t help but think it’s going to taste like straight mustard, yuck! Store bought potato salads just aren’t made this way.
Growing up, my family made potato salad with mayonnaise, pickles, boiled eggs and maybe just a couple of teaspoons of mustard. Once my palette became a little more refined, I decided to try mine without the mustard and pickles. To make it a little fancier, I like to use shallots and olives.
Try this out for your next BBQ and just wait and see, it’ll be a hit! Some people have found it interesting that I don’t use mustard. Don’t get me wrong, I like mustard, but my potato salad can live without it. I have been asked for this recipe a few times, so I decided it was time to post it for the virtual world to try out.
Happy cooking, Friends!
06 Jun 2013 2 Comments
These green beans are pretty awesome, if I can say so myself. My apologies to the ladies that have been asking for this recipe. I am so glad that I finally got around to posting it.
Not only are these green beans tasty, but they are super simple to make. I would say that the most laborious part of making these are cutting and cleaning the fresh green beans. This is definitely a recipe that you will enjoy, crave, and do more than once. [Just ask Emily. ;)]
I hope the fried garlic is not hard for you to find. I usually get mine at the Asian market. Also, if you don’t have a wok, just use a non-stick pan that has a lid. Consider getting a wok, you will love it! Happy cooking!
14 May 2013 Leave a comment
This is a recipe that will definitely aim to please. I typically only do this baked macaroni and cheese for special occasions. There is a lot of work involved in creating this decadent dish, but well worth all of the love and effort. This recipe requires some Dutch Oven Lovin’. If you don’t have a Dutch oven, this can be done in a 13 x 9 inch glass baking pan and it can be covered with foil while it bakes.
This is what the pasta should look like after it has been tossed in butter.
This is what it should look like after you have incorporated the creamy cheese sauce, pre-garnish.
This is another completed version without the parsley. Note: The lack of color doesn’t make it pop as much, though it was still very tasty!
Other ideas for this recipe:
1. I have added sliced/cooked venison sausage to this before and served it as a full meal.
2. To make it vegetarian, take out the bacon and use just a little more butter.
3. Play with the cheese, you don’t have to use the ones listed. Just make sure to utilize cheeses that melt well. Mozzarella, cheddar and gruyere are nice alternatives.
30 Apr 2013 1 Comment
This is a recipe that several people have been asking for lately. I did a similar version of this rice for the ladies of the bachelorette party last month. At the party, I didn’t use shrimp, but the rest of the ingredients and recipe are pretty much the same.
The week following the party, I had left over ingredients and decided to buy some shrimp to make this a full meal. Honestly, I could eat this kind of rice every day.
The beauty in stir-fried rice is that you can change the ingredients and make so many different variations of it. Don’t like shrimp? Try chicken. Don’t like green onions? Use yellow ones. The possibilities are endless.