Thursday, April 28, 2011
Make sure you buy a nice egg bread, or challah, for this. The only change I made from the original recipe was to use dark chocolate chips instead of bittersweet, and I would suggest using a whole cup instead of just a half.
If you can't find dulce de leche sauce, mixing equal parts butterscotch and caramel sauce works just fine, and you can really taste the rum so use one of good quality.
Serve with vanilla ice cream and enjoy!
Dulce de Leche and Chocolate Chunk Bread Pudding
Monday, April 25, 2011
This recipe from there was simple and easy to put together. I almost always use frozen shrimp I buy at the grocery store for any weeknight dish; but since this recipe was so straight forward and I was going to be serving it to friends, I ordered some nice pink Brazilian shrimp from the butcher.
I was able to prepare this slightly in advance, coating the shrimp with panko and then storing them in the fridge until I was ready to bake them right before serving. The aioli is delicious - just don't go overboard on the mayonaise so that you can taste the garlic and lemon in it. Link below!
Oven-Fried Shrimp with Aioli
Friday, April 22, 2011
The original recipe called for adding orzo and pecans to the salad but since I was already serving orzo and don't really like nuts I just adjusted a few things so that it fit my menu better. You can make the dressing in advance and just reheat over low heat on the stove to get the bacon grease all nice and warm again. I hope you enjoy this decadent salad as much as we did!
Warm Spinach Salad with Strawberries, Bacon, and Goat Cheese
adapted from How Sweet It Is
makes 4 servings
6 slices bacon, uncooked
1/2 red onion, sliced
2 garlic cloves, minced
8 ounces baby spinach
8-10 large strawberries, sliced
1/2 cup (2 ounces) goat cheese, crumbled
Kosher salt and coarse ground black pepper
Heat a large skillet over medium-high heat and add bacon slices. Cook until brown and crispy, turning once. Remove from skillet and drain on a paper towel. Cool slightly and coarsely chop.
Leave skillet on and add red onion, sprinkle with a little salt, and stir to coat with grease. Cook until soft and caramelized, 8-10 minutes. Add in garlic and cook for 30 seconds until fragrant. Add strawberries and mix to coat. Remove from heat. Season with salt and pepper and add bacon crumbles. This can be prepared a few hours in advance, just reheat whole mixture gently when ready to serve.
Place spinach in large serving bowl, top with bacon mixture, then goat cheese. Season to taste with salt and pepper. Toss to combine all and serve immediately.
Tuesday, April 19, 2011
Krista so nicely brought 2/3 of the appetizers (as well as some delicious Malbec to go with dinner) so I have no recipes there but everything else will have a link over the next week or so! Enjoy!
Spring Dinner with Friends
- Garlicky guacamole served with salsa and tortilla chips
- Artichoke dip with crackers
- Winter white sangria with strawberries, grapes, and apples
- Braised barbecue chicken (only chicken part of the recipe)
- Oven-fried shrimp with aioli
- Orzo with grilled vegetables and pesto vinaigrette
- Warm spinach salad with strawberries, bacon, and goat cheese
- Dulce de leche and chocolate chunk bread pudding served with vanilla ice cream and chocolate syrup
Thursday, April 14, 2011
Monday, April 11, 2011
Thursday, April 7, 2011
- Buffalo chicken dip with crackers
- Assorted veggies with ranch dip
- Grilled sirloin steaks with garlic rub
- Roasted new potatoes with spring herb pesto
- Cauliflower and bacon gratin
- Tomato, mozzarella, and basil salad
- Peanut butter pretzel tart with caramel drizzle served with vanilla ice cream
Monday, April 4, 2011
I thought it would be a little troublesome to fold the cresecent rolls around the mixture but it was really very simple and just took a little bit of prep time. I was bringing these to a party so I made the chicken mixture in advance, refrigerated it and then assembled the pockets and baked them right before the leaving for the party. These can be reheated in a 350 degree oven for about 5 minutes, covered with foil.
I had printed this recipe out before I started blogging so there is no citation, but I changed a few things around anyway. If this looks like it might be your recipe, please send me the link to it and I will give you credit!
Chicken Hot Pockets
1 package (8 ounces) cream cheese, room temperature
Preheat oven to 350 degrees F. Line two baking sheets with non-stick foil or parchment paper.
In large bowl, combine cream cheese and melted butter with an electric hand mixer. Add chicken, salt, pepper, and green onions, and mix to combine.
Unroll dough (it's easier if you do this one package at a time). Cut each package into 8 squares. Firmly press perforations in rolls to seal. Spoon a heaping tablespoon of chicken mixture into the middle of each square. Pull the 4 corners of the square up to the center; twist and pinch edges to seal.
Place on prepared baking sheet. Lightly spray the top of each pocket with cooking spray.
Bake 20-25 minutes or until golden brown.
Friday, April 1, 2011
A few notes: 1 1/2 cups of Oreo cookies is about 18 cookies (although if you have leftovers, they make a perfect topping for ice cream). I also baked this for way longer than Annie directs, about 38 minutes in my oven; and although Annie suggests storing these in the fridge, I think it dries the bars out, so try them at room temperature. Otherwise, these are perfect - enjoy!