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Cool Ranch Jalapeño Poppers {just for fun}
We found the nicest bag of jalapeños at our wholesale club on Saturday and decided to try our hand at making Jalapeño Poppers. As we worked our way through the store we talked about how me might change them up. We could stuff them with sausage, kind of like Stuffed Poblano Peppers. I threw out a bacon wrap, but somehow doubling up on the pork….seemed wrong.
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Southwest Skillet Corn
Southwest Skillet Corn. Come on fresh corn. I love you so. It really doesn’t matter to me how corn is prepared because I can’t think of a way I don’t love it. I’ve discovered over the past couple of years that roasting veggies like corn (or onions, jalapenos, poblanos, red peppers), over an open flame, intensifies their flavor and adds just a hint of smokiness. What a great way to give your favorite salsas and sides a little flavor boost.
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Beignets & Charbroiled Oysters {and a Pimm’s Cup Cocktail Recipe}
Oysters. Fifty cent oysters on the half shell. That’s how it began one week ago today. Wait, you could say it actually began with Pimm’s Cup Cocktails at one of New Orleans most famous watering holes, the Carousel Bar at the Hotel Monteleone. That’s where our bartender recommended Lüke, a Chef John Besh restaurant, located just a short walk away in the Central Business District. We wasted no time and headed that way. Lucky us…when we walked through the door we were informed that it was ‘Happy Hour.’ Fifty cent oysters on the half shell. Half-priced house brews and cocktails.
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Cookies & Cream Gourmet Popcorn {Share the Love}
Cookies & Cream Gourmet Popcorn. Not just cookies & cream ‘flavored’ popcorn, but ‘sweet & salty kettle corn tossed with crushed Oreo cookies then drizzled with white chocolate love’ popcorn. Made at home. Shared with those I love. That’s how I roll.
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Parmesan Pesto Grilled Tomato, Ham & Cheese Sandwich
Parmesan Pesto Grilled Tomato, Ham & Cheese Sandwich. Thank you Deli Man. He asked me if I’d like some samples. How did he know? I told him I needed some ham, but not just any ham, something different. He said (in a foreign accent, the tall, dark..kind) and I quote “have you tried the Boar’s Head Rosemary Ham.” Why no, I haven’t. And my friends…The Rosemary Ham & Gruyere Cheese Sandwich {with Sundried Tomatoes} was born. Stay with me, we’re getting to the Parmesan Pesto Grilled Tomato, Ham & Cheese Sandwich. Soon.
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Blackberry Margaritas
Blackberry Margaritas When the blackberries are in season and look this good, I’m hunting recipes to make. This Margarita recipe from Cooking Light was just what I was looking for. Just so happens it makes four two…so I recommend inviting a friend, like I did.
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Moussaka {Greek Eggplant Lasagna}
Moussaka. The best Moussaka I’ve ever had was in ‘a diner.’ The kind of diner you find in CT or NY, that are open all night, where you can order fried eggs, t-bone steaks, pancakes, cocktails, Moussaka (or hundreds of other dishes)…any time of day. Every time I visit my sister we have at least one meal at a diner, doesn’t matter which one because they’re all good, and most often I order Moussaka.
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Blackened Chicken Pot Pie
Blackened Chicken Pot Pie. Because sometimes you need to step outside your comfort zone. I offered two choices for dinner. Would you like Pasta with Blackened Chicken or Chicken Pot Pie? The response, Yes. And the Blackened Chicken Pot Pie was born.
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Blueberry Oatmeal Muffins {Share the Love}
Blueberry Oatmeal Muffins from Cooking Light. This recipe sounded so good to me. Perhaps because I’m on a blueberry kick and until recently I had forgotten how easy muffins are to make. They are truly underrated. Breakfast on the go. Great snack. Start to finish, ready in 30 minutes. Brought them to the office this morning to {Share the Love}. A nice healthy start to our week.
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Deconstructed Shrimp & Grits {one small bite at a time}
Deconstructed Shrimp & Grits ~ One small bite at a time. I’m not sure where to begin with this one. I was fumbling around the kitchen one Saturday afternoon, clearly making no headway on dinner. An ensuing melt-down in the making (doesn’t happen often but apparently there are precursors). To head it off, I was given a challenge. “Forget dinner. You have one hour to create an appetizer, something you’ve never made before. Then we’ll decide about dinner.”
