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Please excuse the lack of photos in some of my older posts as I am trying to slowly go back through and add the photos that were accidentally deleted

October 20, 2014

Salted Brown Butter Crispy Treats

Time for this month's Secret Recipe Club!



























































This month I was assigned to one of my fave blogs, Veronica's Cornucopia. I love Veronica! I've been a long time follower of her blog for a long time now and love her recipes, writing style, and all of her posts (when I get caught up on them months later, sorry V!). Plus she has the cutest little baby boy, Joshua!!! You can really get a sense of her fun personality here, I mean her glossary is awesome lol. I tend to have my own Desi language too :)  Her recipes are awesome... I've had so many on my list for awhile to try and have made some myself. This.... so tempting. I'm seriously making this salad asap. 

I've been wanting to try her Brown Butter Pumpkin Spice Krispies Treats forever! But dang it when I went to my grocery store, they didn't have the Pumpkin Spice marshmallows :(  Good thing I had seen another delicious rice crispy treat recipe on her blog too that I wanted to try... her Salted Brown Butter Crispy Treats

Ok... brown butter. I feel like people should be shouting from the rooftops about it. Ok maybe I'm going a little overboard, but it seriously makes everything better! Main dishes and desserts alike. 



Salted Brown Butter Crispy Treats
from Veronica's Cornucopia


  • 1 stick unsalted butter
  • 1 (10 oz) bag marshmallows
  • Heaping 1/4 teaspoon coarse sea salt
  • 6 cups Rice Krispies cereal (about half a 12-ounce box)
Coat an 8x2-inch pan with non-stick spray.

In a large pot, melt butter over medium-low heat. It will melt, then foam, then turn clear golden and finally start to turn brown. Stir frequently, scraping up any bits from the bottom as you do. When the butter takes on a nutty color and the solids have turned a golden-brown, stir in the salt & marshmallows.

Turn off the heat once the marshmallows are melted and the mixture is smooth. Remove the pot from the stove and stir in the cereal. Quickly spread into prepared pan. You can use a piece of waxed/parchment paper sprayed with oil and press it firmly and evenly into the edges and corners, or use a silicone spatula.

Let cool, cut into squares and serve.



Printable Recipe


 




















































These rice crispy (rice krispie?) treats are sooooooooo good. SO much better than your standard rice crispy. That brown butter really makes a difference and gives it this amazing flavor. And I love a little saltiness to compliment all the sweet in my desserts, personally. So these were perfect.

A little too perfect. I couldn't stop eating them! Now I've gotta make more and try those Pumpkin ones before fall is over too.


Check out my past Secret Recipe Club posts!




Linking up here.
 

Peace, and bacon grease!



October 8, 2014

Obsessions + Confessions

Hey you!

Time for another round of my latest obsessions + confessions! Ready? I know I am!

It's fall, it's fall! Fall means apples. But wait, apple cider in margarita form? Pinch me please.

Speaking of apple.... these Apple Cinnamon Pretzel Bites with Caramel Dipping Sauce are like the best thing since sliced bread. Actually, sliced bread is pretty lame compared to these.

This soup = the epitome of fall

If I were on death row, this would be part of my last meal... Smothered Sweet Potato Fries!

It is fall and all, but I can't lie, I'm still dreaming of sangrias and ice cream.

Since it's fall, that officially means it's pumpkin season! I'm weird... when it comes to pumpkin, sometimes I love it, sometimes not so much. But lately I've been bookmarking all things pumpkin. I plan on doing a pumpkin roundup here soon  :)

WHO lives like this??? And WHOSE husband does this???  #fairytalereallife

My dream sanctuary

What I Instagrammed vs What Was Really Happening. Ha I can definitely relate.

Lovin this photo editing app! It's one of the best I've used, not that I've used a lot. But it's so helpful for when I unfortunately have to take orange yucky dimly lit food photos in restaurants... it can turn them into decent pics and remove all that orange and add some exposure. So glad I found you.

This just made my life. DWTS meets Fresh Prince. Whoever made this happen, thank you. We all thank you.

Personally, I've been going through some things lately. Last week I lost a good friend to suicide, and my cousin to an overdose. Both only 28 years old. Life is so hard sometimes. So needless to say, I've been doing a lot of grieving lately. Please please please, if you know anyone struggling with depression - try to reach out, get them professional help, be there. We need to stop the stigma associated with mental illness so people won't be so hesitant to reach out and ask for help when they need it. Obviously, depression and suicide are much more complicated than that but I just wanted to put that out there. Same goes for addiction. Death is tragic enough, but when it comes so unexpectedly, to young people who have full lives ahead of them and it wasn't necessarily their time, it just amplifies that pain. I'll never forget my dear friend, Ben. And I'll NEVER forget my little cousin Dustin, who I was lucky enough to have shared so many years of my life with. Some of my favorite childhood memories are because of him. I'll see them again one day....























I hope to get back in my recipe-posting groove. But let's face it, ever since I went back to school, the blog has took a hit and I'm not posting as often. I hope to get back to posting recipes, restaurant reviews, and of course these obsessions + confessions posts. 

How are all of you lovelies doing?! I'll be by your blogs eventually to get caught up! 


Peace, and bacon grease!



September 15, 2014

Roasted Peaches with Dulce de Leche and Roasted Walnuts

Time for another month of Secret Recipe Club!



















































This month I was assigned to Gloria's blog, Canela Kitchen. She lives in Chile and shares her recipes in both English and Spanish! She's been blogging for a long time so she had tons of delicious recipes to search through. Fall is quickly approaching, so her Pumpkin Ricotta Stuffed Shells were calling my name. We recently discovered our newfound love of zucchini so I'd love to try her Zucchini Lemon Cake! And I know her Chicken in Tarragon Sauce will grace our dinner tables here real soon.

 





















































But peaches. I couldn't resist peaches. It was a must that I make this recipe. Before all of those pretty peaches are gone!

We didn't peel our peaches but I think next time I'd prefer to do that. I'm weird about peels. And PJ isn't big on nuts (but he loved the little bit of crunch the toasted walnuts added!) so we used less. Use however much of each ingredient you like and you won't go wrong!


 
Roasted Peaches with Dulce de Leche and Roasted Walnuts
adapted from Canela Kitchen

*Yields: 2 servings
  • 2 peaches, peeled, halved and pitted
  • 4 tablespoons butter, melted
  • 3 tablespoons light or dark brown sugar
  • vanilla bean ice cream
  • 1/3 cup walnuts, chopped
  • dulce de leche, for topping (we used this kind in the squeezable bottle)
Heat oven to 350 degrees F. Place halved peaches, cut side up, on baking sheet with edges. Brush tops with 2 tablespoons of melted butter, and sprinkle with 1 tablespoon of brown sugar. Roast for 25-30 minutes until peaches are soft.

Meanwhile, toast walnuts in remaining butter and brown sugar for 5 or more minutes, until walnuts begin to brown and are lightly toasted (you may want to stir them). Allow to cool.

Serve peaches with vanilla bean ice cream, dulce de leche topping, and toasted walnuts.


Printable Recipe

 

Check out my past Secret Recipe Club posts!




Linking up here.


Peace, and bacon grease!





September 10, 2014

Sizzling CHA! French Onion Dip

This is a Sponsored post written by me on behalf of CHA! by Texas Pete for SocialSpark. All opinions are 100% mine.

Sometimes when I just need to jazz up a recipe or snack, a little hot sauce is all that's needed. Texas Pete is great to use as an ingredient in recipes because of its taste and its texture. It’s not just a condiment; it’s an ingredient. Texas Pete hot sauces have been a staple on southern tables for decades and have been gaining popularity nationwide and in many other countries.

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We all know about Texas Pete, but did you know about their newest product, CHA! by Texas Pete?

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Texas Pete CHA! too is spreading across the country quickly. Though it was released less than a year ago, it can be found in many supermarkets nationwide. We found it at our local Kroger grocery store, but if you can't find it in your local stores, you can always buy it online at TexasPete.com.



I bought a bottle of their Original Hot Sauce along with their newest Texas Pete CHA! We made their Sizzling Cha! French Onion Dip and boy was it delicious! So easy since you use a french onion packet, and the Texas Pete CHA! adds a perfect amount of spicy. We dipped some tortillas and veggies in it and I've been snacking on it daily! The great thing is that I can easily whip up another batch so quickly and easily. Go find your fave Texas Pete CHA! recipes at CHAddiction.com.



We also made homemade sushi for the first time ever the other day, and used the Texas Pete CHA! with some mayo to make spicy mayo to top our sushi. See, it's great for all kinds of things!



They also have other products, such as their Hotter Hot Sauce, Garlic Hot Sauce, Chipotle Hot Sauce, and Green Pepper Sauce.

What are your favorite Recipes using CHA! by Texas Pete?? Which are you excited to try??


Peace, and bacon grease!



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August 27, 2014

Cobb Salad

What does summer mean to you?







Summer to me means grilling and corn on the cob and light and refreshing meals like salads and fruits and veggies. Summer is Cobb Salad.

Grilled Cobb Salad at that.

It's one of my fave things. 

And this Cobb has grilled corn on the cob and juicy grilled chicken, cuz grilled food always tastes better. For reals... baked chicken? or GRILLED chicken?!??! There's no question, right? Grilled = major flavor + grill marks.

And grill marks are everything.



Seriously, I've been watching this show called American Grilled on the Travel channel. I'm obsessed. It's got me wanting to grill everything! Really, they do everything on the grill! Pasta, pizza, duck, giant cuts of beef, and lots of other local ingredients like frog legs, hog's head, crawfish, Cracker Jack's, and wild boar. It's one of my favorite things to watch lately. And I feel like I'm learning a lot when I watch it... even simple things like being sure to oil your meats and veggies before putting on the grill so they don't stick. And even the simplest of marinades and rubs. I'm so intrigued and hope to learn a lot more about grilling with other methods than a gas grill, grilling different kinds of meats, more about marinades and rubs, and learning how to perfect that gas grill method of grilling, too.

I'm itchin to buy a charcoal grill reeeeeeeeeal soon.

Anyways, now that I've got that outta my system, grill everything. While you can. While summer's still here. Not that you can't grill when it's not summer, but summer and grilling just go together. And nobody wants summer to end. So let's take a stand... grill everything you can get your hands on. Starting with some chicken and corn on the cob for this delicious Cobb Salad.











Cobb Salad
adapted from Meg's Everyday Indulgence

  • romaine hearts, chopped
  • grilled corn on the cob
  • hard-boiled eggs, chopped
  • avocado, diced
  • bacon, cooked and crumbled
  • grilled chicken breast, diced
  • crumbled bleu cheese
  • dressing of your choice
Assemble salads with lettuce on bottom, topped with grilled corn kernels removed from the cob, egg, avocado, bacon, chicken, bleu cheese, and dressing of your choice. 

May I recommend Litehouse Jalapeno Ranch, or Meg's Roasted Garlic Vinaigrette also sounds amazing.


Printable Recipe











As you can see, I don't really have perfect, exact measurements for this recipe, because really you can't go wrong with any amount! There were two of us, and I think we used 1-2 romaine hearts. I think we only used 1 ear of corn but again, can't go wrong with more. I'd say at least 2 hard-boiled eggs. 1 avocado is probably enough. Probably like 4 strips of bacon, or more if you plan on eating most of it before it makes it to the salad, like me. I'd probably say 1 chicken breast per person. However much crumbled bleu cheese looks right, Meg suggests 1/4 cup. You'll love this (grilled) cobb salad no matter how much of each ingredient you use. 


Linking up here.


Peace, and bacon grease!



August 18, 2014

Grilled Mushroom-Crusted Steaks

Happy Monday! 




And Happy Secret Recipe Club day!

This month I was assigned to Kate's blog, Kate's Kitchen. She and Connie are the cutest couple! It was so fun stalking them all month. I was intrigued by so many of their recipes, like their Steak Sandwiches with Creamy Shallots, Pineapple-Chili Margarita, and Baked Deviled Eggs


















BUT.... me being a steak kinda gurl, had to go with their Morel-Grilled Rib Eye... only we didn't use morels because, honestly, they were $13!!! We used dried steak blend mushrooms instead.


























Annnnnnd we didn't use rib eyes because PJ requested a filet (both of our faves) and this porterhouse was calling my name instead.

Morale (morel... get it?) of the story? You can use ANY steak and ANY kind of dried mushroom! 

(We halved the recipe since we only grilled 2 steaks, 1 for each of us!, but I kept the measurements below for 4 servings).

 
























Grilled Mushroom-Crusted Steaks
adapted from Kate's Kitchen
  • 2 tablespoons sugar
  • 1 tablespoon kosher salt
  • 5 large garlic cloves, minced
  • 1 tablespoon red pepper flakes
  • 1 tablespoon freshly ground black pepper
  • 1/4 cup dried mushrooms (preferably morels)
  • 1/4 cup olive oil
  • 4 (1-inch thick) boneless rib eye steaks
Grind the dried mushrooms in a food processor.  

Mix everything but the steaks together to make a paste. 

Coat both sides of the steaks with the paste, pressing firmly. Allow steaks to rest at room temperature for at least 15 minutes.  

Grill on direct heat, turning once.  Remove the steaks from the fire and allow them to rest for 5-10 minutes to allow to rest.

Printable Recipe


We served these delicious steaks with the grill master Chris' Thai Chile Compound Butter. It was the perfect topping for the steaks... sweet, spicy, buttery goodness seeping into that charred perfectly-seasoned steak. 

What more could a steak lover ask for??


Check out my past Secret Recipe Club posts!





Linking up here.


Peace, and bacon grease!



August 13, 2014

S'mores Galore!!

Hey! 

I missed National S'mores Day on Sunday. What the?

In honor of the ever-so-delicious summer treat we all love so dearly, I bring you a collection of s'mores recipes you'll be rushin to whip up before the summer's over!!

Prepare for s'mores overload!


Graham Cracker S'mores Candy

S'mores Clusters

S'mores Bites

S'mores Cookies

Peanut Butter and Jelly S'mores



And how about some s'mores in cake form?!?!




S'mores Cake

S'mores Cinnamon Roll Cake

S'mores Coffee Cake

S’mores No-Bake Icebox Cake

Inside-Out S'mores Cake

S'mores Ice Cream Cake




And lots of other s'mores creations from food bloggers around the web!

Smoreo Ice Cream Sandwiches from This Silly Girl's Life

S'mores Buttercream Frosting from Wine and Glue

S'mores Ice Cream Popsicles from Smells Like Home

Sinful S'mores Parfait from The Pinning Mama

S'mores Pop-Tarts from A Cozy Kitchen

S'mores Scones from A Kitchen Addiction

S'mores Milkshake from White Lights on Wednesday

S'mores Cheesecake Bars from Creme de la Crumb

S'mores French Toast from Creme de la Crumb

S'mores Pops from High Heels & Grills

S'mores Truffles from High Heels & Grills

S'more Rice Krispies Treats from A Pumpkin & A Princess

S'mores Ice Cream Cupcakes from A Pumpkin & A Princess

S'mores Ice Cream from Add a Pinch

Chocolate Chip Cookie S'mores from Cooking Classy


Are you all s'mored out now? Nah... me neither.

Now go get your s'more on!!!


Peace, and bacon grease!