Guacamole, a dip made from avocados, is originally from Mexico. The name is derived from two Aztec Nahuatl words – ahuacatl (avocado) and molli (sauce). The trick to perfect guacamole is using good, ripe avocados. Check for ripeness by gently pressing the outside of the avocado.
Brian and I typically don’t plan elaborate summer parties—we prefer impromptu get-togethers with friends. Although I love to be in the kitchen, it’s not the most social place to be when your guests are hanging out on the deck. Plus, this girl doesn’t really relish the flushed sunburn glow that comes from kitchen heat in the summer, if you get me. When it comes to these get-togethers, I like to leave the main courses to the men and the grill. But I love to make easy, fresh side dish recipes that don’t require the use of an oven (or any other heat source, for that matter!). When faced with last minute entertaining, I always take a simple approach to food—dips, salads and no-bake desserts full of fresh summer produce.
I could eat tapas style for life and never sit down to a full meal again! I never hold dinner parties, but love to hold gatherings that have tons of different food choices... plus it's a lot harder to keep track of the calories ;o) And remember, presentation is KEY! How delicious do these mini crabcakes look sitting on a slice of lime?!? Dab a little tarter sauce, add a toothpick and make sure you save me 5 or 6 lol.... Source found via finestationary blog How about mini egg salad sandwiches?!?
Yesterday was about as perfect as a day during the workweek can be for me. Healthy (and tasty) food, a great workout, and a productive day work wise. Breakfast was very much like Monday’s . Only this time, I also added banana slices to my cereal. Lunch was like Monday’s , as well.
Today, class, it being late July and all, we’re going to examine our zucchini facts: •Zucchini is always at the end of any A-to-Z food list; •Zucchini and fruitcake are the undeserving targets of many a joke; •The zucchini plant literally grows like a weed, making it absolutely ubiquitous in vegetable gardens across America; •And for that reason, enterprising cooks have discovered ways to turn it into muffins, and cake, and pancakes, and… Baked Zucchini Sticks. You know that onion appetizer that came into bloom back in the late ’80s?
Today is my birthday. Want to celebrate? It is a gorgeously crisp and sunny autumn day that is begging for a night on the patio.
Summer came a little late here...mid June again this year. Now that it's late August, tomatoes are finally on! Corn is super sweet. Fresh herbs are plentiful.
OK, so we did the experiment with the egg roll wrappers and string cheese to make baked cheese sticks and they turned out alright...but nothing to write home about. These, my friends, were not the same outcome. Yes, I used the leftover string cheese from the above recipe. Yes, I used the leftover mix of breading from my baked zucchini chips that I kept in an airtight container in the cupboard until I figured out what to do with it.
So with all the talk and posting of Super Bowl party grub I have to be honest, I am not a fan of football. At all. No offense to any of you fans out there, but I'm just keeping it real. Thankfully, I lucked out and married a man that isnt a fan either. He is a lover of motocross and dirt bikes. I can live with that.
Happy weekend everyone! I hope you are enjoying your sunday. With the super bowl just a week away (it is next sunday, right? I'm clearly not the person to ask) I thought it would be smart and fun to put together a delicious collection of dip recipes for your parties. I mean, come on, if it wasn't for the food and commercials I would never attend a super bowl party. and every party needs a good dip! So here is a pretty awesome collection of dips, enjoy!
I love all things made with Frank’s Red Hot (or any hot sauce, really. But especially Frank’s Red Hot) I also love cheese. And crescent rolls. And ranch dressing. So this recipe? Is basically my dream come true.
We’re big hummus eaters at our house. Sometimes the only way I can get my little girls to eat raw vegetables is to place a bowl full of hummus in front of them. Lately I’ve grown weary of carrot sticks and cucumber slices and wanted to find something healthier to dip than a store-bought cracker.
It seems that I may be a little addicted to hot cheesy dips. Last week I made a hot sweet onion dip and while I was looking for recipes for it I came across some recipes for hot spinach and artichoke dip. This new dip filled with cheese, cream cheese and mayonnaise sounded so good that I had to try it right away.
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If french fries and onion rings ever got married and had a baby, I think it would be something like this…a potato ring. You have a light and crispy outer coating with a soft potato and caramelized onion center…why? Because we can I guess, who knows…but it’s kind of fun, right?! My boyfriend and his friends have this thing where every super bowl they have a “Deep-Fry Fest” where, well they deep fry everything; so if you’re anything like my boyfriend you now have another “Deep Fry Fest” recipe to use! Two things I can’t stress enough is: 1) the importance of having the potatoes completely coated; no holes please, or the mashed potatoes will pour out of the holes once they hit the oil. 2) the importance of the rings being frozen solid before entering the oil…it just helps with the frying, that’s all.