I love a good breakfast casserole for brunch or a special weekend breakfast. However, their prep and cook time will have you looking at over an hour before it’s ready to eat. I was looking for a way to make a savory breakfast that was […]
I’m some what new to the Trader Joe’s obsession. However, over this past year it has become a staple in our household. So much so that we don’t even have a store locally, I drive 45 minutes out of town to get our fix. I […]
Alright loyal followers, we know my obsession with Mexican street corn is nothing new at this point. We have the classic corn on the cob, the tacos and now a dip! I love a good party dip, it’s one of the most agreeable dishes you could bring to any get-together. My favorite part about this dip, it’s delicious served either cold or warm!
4 ears of corn, grilled or boiled
2 tbl mayo
1 tsp adobo sauce
Juice 1/2 lemon
1 tbl fresh jalapeño
1/4 teaspoon paprika
1/4 cup cotija or feta cheese
1/4 teaspoon garlic powder
1/4 cup fresh cilantro
Cut the kernels off 4 ears of cooked or grilled corn on the cob and set aside. Next, make your smoky garlic mayo. In a large bowl mix together mayonnaise, adobo sauce and garlic powder. Now stir in your corn, cheese, jalapeño and cilantro. Once combined, top with paprika and lemon juice and serve with tortilla chips.
This one is super easy, it’s a literal stir and go! An easy dip with a lot of flavor and a new different option for your next pot luck. Don’t let the adobo sauce scare you away, I use this stuff ALL the time. It can be found in the ethnic food aisle of your grocery store. It’s chipotles in adobo, and I like to pulse the entire can in my blender or food processor and then keep it stored in an air tight container in my fridge for easy use. It’ll last 3 months puréed in the fridge and make you all sorts of yummy recipes! I devoted an entire soup to how much I love the smoky spice flavor. Alright, back to the recipe at hand, who doesn’t love a vegetable based dip?! Like guacamole I feel less guilty about going to town on this corn dip!
I admittedly knew very little about pancetta when I first got into cooking. If you’re anything like I was then I’m here to help! Pancetta is an Italian pork belly bacon that’s been salt cured. It can be shaved thin and eaten raw, like in […]
Summer might be winding down but the warm weather sure isn’t. This EASY adult beverage is a delicious way to stay cool and is perfect for any end of summer parties or gatherings. Requiring only 4 ingredients and minutes to make it doesn’t get much […]
We love homemade pizza night in our family. It’s a fun way to get the kids cooking, but also an easy, affordable, agreeable dinner for the whole family. However, a lot of kids, mine included, have very limited palates, so it’s usually just cheese pizza that we’re making. Not one to knock the classics, I love me some cheese pizza, however I have started elevating “mom’s half” of the pizza. By adding just 2 additional ingredients to your kid’s pizza you add depth and flavor keeping any adult palate happy. Those 2 ingredients I’m talking about are basil, and balsamic glaze, hence the name of this recipe.
1 can refrigerated pizza dough
1/2-1 cup marinara or pizza sauce
2 cups shredded mozzarella cheese
1 tsp garlic powder
1 tsp dried oregano
2 tbl packed fresh basil or 2 frozen basil cubes
1 tbl olive oil
Drizzle of balsamic glaze
Crushed red pepper
Preheat your oven to 375 degrees, and line a large baking sheet with parchments paper. Next, unroll your pizza dough and gently press from the center out, it should almost double in size. Then sprinkle on your seasonings (garlic and oregano) and press into the dough evenly. Now bake your crust for 8 minutes. While your dough pre-bakes, mix diced or frozen basil into your olive oil. This will make a paste consistency to dollop onto your pizza. Once the dough is done, take it out of the oven and top it evenly with pizza sauce and then mozzarella. On the adult half of the pizza dollop out your basil on top of the cheese and then your pizza is ready to finish baking. Bake your topped pizza another 10 minutes. When your pizza is finished baking, top with parmesan and crushed red pepper if desired. Next, slice it up, giving the adult slices a healthy drizzle of balsamic glaze and enjoy warm. Any leftover pizza can be kept in the fridge for 48 hours.
This recipe is for topping half a pizza, so if you’re making a whole pizza and want these flavorings be sure to double your basil and olive oil mixture. I really love this fresh take on cheese pizza. It’s easy enough to add a few ingredients to keep me happy with little to no extra work, while also keeping the kids happy. That’s what I call a Mom win! Also I am obsessed with these frozen herbs! I found mine in the frozen food section of Target. They have basil, ginger, garlic and cilantro. Frozen herbs are perfect, especially for this pizza as basil is not available year round. I do also use the frozen ginger a lot in Asian cooking, it’s a lot easier than peeling fresh ginger. Be sure to be on the look out for these herbs in your freezer section, to save yourself some prep time and to keep summer flavors fresh all year round.
It’s not very often I get invited to adult only events, so when I do I want to be sure to bring adult food. Enter my antipasto skewers, a portable version of the always favorite antipasto platters. These platters are always such a hit and […]
I like to plan a few home activities for the kids when they’re with me all summer. We had done structures like this at a family school event before but with marshmallows. The kids and I both loved building them together so I was eager […]
I love a good hamburger! They are hands down one of my favorite things to get out at restaurants. I like to get them out, because admittedly they are not one of my favorite things to make. However, I do sometimes make them at home, but I take a lot of short cuts to get there. First, I usually make sliders, less burger shrinking and becoming angry Mommy Spice that my burgers didn’t come out perfect. To keep things even easier and quicker on yourself you can buy fresh pre-made burger or slider patties in the refrigerated meat section of your grocery store. Now if you want to keep things super easy, you don’t even need this post, some of the pre-made burgers come with seasoning or stuffed with things and those usually don’t need any additional work at all. However, I like to get the plain pre-made burgers or sliders and just add this quick seasoning.
1lb hamburger meat rolled into patties or pre-made patties
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon brown sugar
Let your burgers sit on the counter, while you make your seasoning dry rub. Cooking tip, if you let the beef come to room temperature before grilling you will get a more even cook throughout (no well done burger edges and Medium done inside). Now to make your seasoning dry rub just combine the salt, garlic, paprika and brown sugar in a small bowl. Next, evenly sprinkle the mixture over both sides of each hamburger patty, pressing slightly to make sure the seasoning all adheres. If the burgers seem dry at all, you can add a teaspoon or so of Worcestershire sauce to your dry rub. This will make it more of a paste consistency, but does add additional flavor. Next, grill your burgers to your desired done-ness. Add cheese and other toppings and enjoy!
I love this little short cut, for adding flavor but keeping the burger process easy. If you enjoy making burgers from scratch feel free to throw the seasoning mix into your meat mixture before forming your patties. A good burger tip for this burger recipe or any burger recipe is to toast your bun! Butter the inside of both sides of your buns and get them lightly toasted, either on the top rack of your grill or in a frying pan. Getting a crust on your bun helps it to support the weight of the burger more and also it holds up to condiments and toppings without making your bun soggy. Having a crust on the bun also adds additional flavor from the butter and a nice texture contrast with the soft bun exterior and crunch on the inside. I hope this helps to take some pressure off of making hamburgers at home, and shaves off some of the time you have to spend in the kitchen.
Alright so parfait is a stretch, but the title was too cute to resist. However, you could layer this like a parfait and it would ring true to its title. Now that we got our food terminology out of the way we can get to […]