Saturday, October 20, 2018

#Choctoberfest 2018 Sponsored Post: Spicy Balsamic White Chocolate Shrimp Orzotto sponsored by Forte Chocolates


It's my final #Choctoberfest 2018 post, and it's a special post for three reasons.  The first is that this is a savory chocolate post.  I love a good combination of savory (and spicy!) and sweet.  The second is that this is a Sarah Cooks the Books original recipe!  The whole theme of my blog is usually making recipes other people have written, but when I saw what I had to work with, I was excited to create a recipe from the ideas that began forming in my mind.

That brings me to reason number three:  this post is sponsored by Forte Chocolates, and they sent me three delicious flavors to work with.


I wanted to make a savory recipe, and since these bars are super versatile, I was able to turn the Balsamic Vinegar in White Chocolate Bar into a delicious shrimp dinner!

As an added bonus, Forte Chocolates is offering a special Choctoberfest deal for our readers:  head here to claim a buy 3, get one free deal on several delicious varieties of chocolate!

This recipe combines all the best things:  a little sweet, a little spicy...and shrimp!  Also, some veggies to balance it all out.  I hope you guys enjoy this recipe and check out the many delicious Forte Chocolates varieties!

Spicy Balsamic White Chocolate Shrimp Orzotto
A Sarah Cooks the Books Original
Serves 4

Ingredients



2 cups beef bone broth
1/2 cup white wine
1/2 cup cream
2 Tbsp. butter
2 Tbsp. olive oil, divided
1 1/2 cups dry orzo 
3 cloves garlic, diced
1 cup asparagus, chopped into 1-inch pieces
1/2 tsp. salt plus more to taste
Pepper and Cayenne pepper to taste
1/2 cup water
1 lb. medium shrimp
1 1/2 bars Forte Chocolates Balsamic with White Chocolate

In a medium saucepan, heat the broth, wine, and cream over medium heat until warm, stirring occasionally.

In a large skillet, heat the butter until melted, then add 1 Tbsp. olive oil and mix.  Add the orzo, and cook, stirring often, until the orzo is golden brown and smells nutty.  Add the asparagus.

Add 1/2 cup of the warm broth mixture to the orzo pan and stir until absorbed.  Continue adding the broth mixture 1/2 cup at a time, stirring until absorbed, and cook until the orzo is tender.

Break up the chocolate into smaller bits and microwave the pieces in 15-second increments until melted.

Stir 1/2 cup of water, or as much as you need to make it creamy, into the orzo.  Stir in the chocolate and 1/2 tsp. salt.  Turn the heat to low while you make the shrimp.  

In a medium pan, heat the remaining 1 Tbsp. olive oil, then add the garlic, shrimp, and salt pepper, and cayenne to taste.  Cook until shrimp are cooked through and pink.  

Divide orzo mixture into 4 bowls and top with shrimp.



Make sure to check out today's other #Choctoberfest recipes!

"
"

Friday, October 19, 2018

#Choctoberfest 2018 Sponsored Post: Dia de los Muertos Donuts sponsored by SprinklePop Sprinkles


Another #Choctoberfest post, another sponsored post from one of our fabulous sponsors!

Sprinkle Pop makes cool sprinkle mixes that are some of the most unique and colorful I've seen.  They sent me a cute pink sprinkle mix and a great Dia de los Muertos mix.  The round ball pieces were really delicious, and the sugar skulls were fun and sweet.



Sprinkle Pop also creates custom bespoke sprinkle mixes, so if you don't find exactly what you're looking for on their site, you can contact them and they can whip up any sprinkle combination you can come up with.

To find out more about Sprinkle Pop, visit their Instagram, Facebook, and Pinterest pages.

I paired these super cute sprinkles with a baked chocolate donut recipe from Shugary Sweets.  These cake donuts are very easy to make and pair wonderfully with the Sprinkle Pop sprinkles!

Dia de los Muertos (or Day of the Dead), if you don't know, is a Mexican holiday celebrated by people throughout Mexico and by people with Mexican heritage.  The intention of the multi-day holiday (31 October to 2 November 2018) is for families to gather and celebrate their departed loved ones.  You've probably seen brightly-colored skulls in stores and as decorations this time of year...Dia de los Muertos decorations!

Try these donuts with Sprinkle Pop sprinkles to celebrate!  If it seems like there's a lot of cocoa powder in here, that's because there is.  It makes these donuts deliciously chocolatey, so don't skimp!

Dia de los Muertos Chocolate Cake Donuts
Makes 10 donuts

Ingredients




For the donuts
2 cups flour
3/4 cup sugar
1/2 cup unsweetened cocoa powder
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
3/4 cup plus 2 Tbsp. milk
2 eggs
1 tsp. vanilla extract
2 Tbsp. butter, melted

For the frosting
1 Tbsp heavy cream
1 Tbsp. milk
1/4 cup butter
1 tsp. vanilla extract
2 tsp. corn syrup
2 oz. semisweet chocolate
3/4 cup powdered sugar

Sprinkle Pop Dia de los Muertos mix 

To make the donuts, preheat oven to 325 degrees Fahrenheit and whisk flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl.  Beat in the eggs, milk, vanilla, and butter.

Spray a donut pan with cooking spray.  Fill each donut cup 3/4 full. Bake for 11-14 minutes or until a toothpick inserted in the top of donuts comes out clean.  Allow to cool slightly, then remove from pan and allow donuts to cool on a cooling rack.

While the donuts cool, make the glaze.  In a small saucepan over medium heat, whisk together the cream, milk, butter, vanilla, and corn syrup.  When the butter is melted, turn the heat to low and add in the chocolate, stirring until smooth.

Remove from heat and slowly add powdered sugar until the glaze reaches the desired consistency.

Dip each donut into the glaze, sprinkle with the Sprinkle Pop Dia de los Muertos sprinkles, and allow to set, about 15 minutes.




Make sure to check out all of today's #Choctoberfest posts below and enter to win our fabulous giveaway here.


"
"

Monday, October 15, 2018

Welcome to #Choctoberfest 2018 (& Magazine Monday #42: Fudgy Mexican Brownies)


Happy Magazine Monday, and welcome to #Choctoberfest 2018 with Imperial Sugar, the Gold Sponsor of #Choctoberfest!




This is one of my favorite weeks of the year...#Choctoberfest is here! From now until the end of the week, I am joining forces with over 100 other bloggers from around the world to post delicious chocolate recipes. Every day, #Choctoberfest bloggers will be celebrating all things chocolate - milk, dark, white, bittersweet, semi-sweet, and cocoa! We are starting with a #Choctoberfest prize pack from our generous sponsors. Scroll down to learn how you can enter to win. One lucky winner will receive the following:
  • A 100-Piece Cake Decorating Kit from our blog sponsors The PinterTest Kitchen. This set includes a cake turntable, piping bags, piping tips, flower nozzles, scapers, and more.
  • An Instant Pot and a 40-Pound Case of Granulated Sugar from our gold sponsor Imperial Sugar. Imperial Sugar provides high-quality sugar and sweetener products and over 100 years of time-tested recipes. Sweet things happen when people come together in the kitchen, and that’s why Imperial Sugar has been at the heart of family traditions and celebrations for generations.
  • Coconut Oil and Chocolate Silk Greens from our silver sponsor Barlean's, your trusted source for chocolatey goodness superfood nutrition. Barlean's has a commitment to staying ahead of the innovation curve in providing the absolute highest quality product.
  • A Chocolate Gift Pack from our silver sponsor Forte Chocolates. You'll receive 12 of their most popular chocolate bars. With Forte Chocolates, you can celebrate life through chocolate. They also have a line of chocolate developed specifically to use in savory recipes.
  • A Chocolate Gift Pack from our silver sponsor Divine Chocolate. You'll receive one of each of their baking bars, a white chocolate bar, and their top 5 everyday bars. Divine Chocolate is the only Fairtrade chocolate company in the world that is owned by cocoa farmers. Their baking bars are also a delicious vegan option.
  • A Selection of Sprinkles from our silver sponsor Sprinkle Pop. Sprinkle Pop's bespoke sprinkle creations are one of a kind, just like you! At Sprinkle Pop, you can also order a custom sprinkle mix; there isn't a sprinkle mix that you can dream up that they can't create.
That's a prize pack worth over $400! Open worldwide, except where prohibited. Must be 18+ to enter (21+ in some locations). See terms and conditions for more details.

To enter, simply follow our sponsors using the widget below. You can gain additional entries by following me and the other participating bloggers. A winner will be drawn on October 21, 2018 and contacted via email. Good luck!

a Rafflecopter giveaway

Don't forget to come back to my blog for more chocolatey goodness between now and October 20. Also, if you missed my #Choctoberfest posts from last year, you can find them all here.

Also, check out the participating bloggers: The PinterTest Kitchen 2 Cookin Mamas 27th and Olive A Day in the Life on the Farm A Kitchen Hoor's Adventures A Little Fish in the Kitchen addicted 2 recipes Amy's Cooking Adventures An Affair from the Heart April GoLightly At the Table with R and R Baking Sense Blade & Barbell Blogghetti Body Rebooted Books n' Cooks Bottom Left of the Mitten Canning and Cooking at Home Cheese Curd In Paradise Chef Sarah Elizabeth Cindy's Recipes and Writings Coconut & Lime Cook With Renu Cook's Hideout Cookaholic Wife Cookie Dough and Oven Mitt CopyKat.com Daily Dish Recipes Everyday Eileen Fairyburger Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice Family Around the Table Fix Me a Little Lunch Frankly Entertaining Frugal & Fit Get the Good Stuff! Growing Up Gabel Hardly A Goddess Hezzi-D's Books and Cooks Home Sweet Homestead House of Nash Eats Intelligent Domestications jenniferbakes JoAnn's Food Bites Join Us, Pull up a Chair Jolene's Recipe Journal Jonesin’ For Taste Karen's Kitchen Stories Kate's Recipe Box Kelly Lynn's Sweets and Treats LeMoine Family Kitchen Life on Food Life, Love, and Good Food Lisa's Dinnertime Dish Little House Big Alaska Long Distance Baking Maria's Mixing Bowl Moore or Less Cooking Must Love Home Norine's Nest Our Good Life Our Sutton Place OVENTales Palatable Pastime Prettysweetblog Red Cottage Chronicles Restless Chipotle Reviews, Chews & How-Tos Sarah Cooks the Books Sarah's Bake Studio Savory Moments Seasonal and Holiday Recipe Exchange Seasoned Sprinkles Seduction In The Kitchen Simple Family Crazy Life Simply Inspired Meals Snacks and Sips Soulfully Made Stephie The Happy Mom Sumptuous Spoonfuls Sweet Coralice Take Two Tapas Tampa Cake Girl That Recipe The Baking Fairy The Beard and The Baker The Food Hunter's Guide to Cuisine The Gingered Whisk The Heritage Cook The Mad Scientist's Kitchen The Olive Blogger The Pajama Chef The Redhead Baker The Saucy Fig The Spiffy Cookie The Weekday Gourmet This is How I Cook Trampling Rose Turnips 2 Tangerines Walking Fruitfully Wendy Polisi Wildflour's Cottage Kitchen Zesty South Indian Kitchen

Now, this isn't technically a sponsored post, as Imperial Sugar didn't send me anything so I could talk about them, but since they're our biggest sponsor, and I still had sugar from last year's event (y'all remember the 88 pounds of sugar, right?), I thought I'd give them a shout-out.

On to the recipe!

There's really nothing about this recipe that makes these brownies "Mexican" except for the inclusion of cinnamon.  I'd been hoping for some cayenne pepper or something, but no.  I guess I could have added it myself.  C'est la vie.

Anyway, I was surprised by how much cocoa is in these, but it makes for very fudgy, very delicious brownie.

Enjoy these, enter our fantastic #Choctoberfest giveaway, and come back Wednesday and Friday for more goodies!


Fudgy Mexican Brownies
Makes 16
From Rachael Ray Every Day, October 2016

Ingredients


3 sticks butter
3 cups Imperial Sugar brand pure cane sugar
1 Tbsp. vanilla extract
1/2 tsp. salt
5 large eggs
2 cups unsweetened cocoa powder
1 cup flour
1 Tbsp. instant coffee granules
1 Tbsp. ground cinnamon, divided
2 Tbsp. Imperial Sugar brand powdered sugar

Preheat oven to 350 degrees Fahrenheit.  Line a 9x13 baking dish with foil, leaving an overhang of about three inches.  Butter the foil.  (Crisco works, too.)

Melt the butter in a large saucepan.  Remove from heat and add the sugar, vanilla, and salt, and mix until glossy.  Add the eggs and beat until blended.

Add the cocoa powder, flour, coffee, and 2 tsp. cinnamon. Combine until just blended, then scrape the mixture into the baking dish.

Bake until a toothpick inserted into the center comes out clean.  Mine took 45 minutes, but check after 35 minutes and every few minutes after that.  Let cool.

In a small bowl, whisk together the remaining 1 tsp. cinnamon and the powdered sugar and sift over brownies.  Using the foil overhang, lift the brownies from the pan and cut into 16 rectangles.





Check out the other #Choctoberfest links for today below!


"
"

Monday, October 8, 2018

Magazine Monday #41: Broccoli and Garlic-Ricotta Toasts with Hot Honey



This is one of those recipes that shouldn't be as good as it is, but it's delicious.

You're supposed to use a baguette for an appetizer-type experience, but I used a larger French sourdough loaf for a light dinner kind of situation.  

And my broccoli might look burned, but it's DELICIOUS.  If you've ever made kale chips, you'll appreciate the broccoli.  Even if you've never had kale chips, you'll appreciate it.

It might seem like a lot of work, but it's fully worth it.  Make these to bring to a potluck, and you'll find your popularity rising by a multiple of 100.

Broccoli and Garlic-Ricotta Toasts with Hot Honey
6 servings

Ingredients

1 baguette, sliced 1/2" thick on a diagonal
6 Tbsp. olive oil, divided
1 head of broccoli, chopped into 1/2" pieces
1 head of garlic, cloves separated, unpeeled
1 Tbsp. honey
1 Tbsp. white wine vinegar
1 tsp. crushed red pepper flakes
1 1/2 cups ricotta
Kosher salt & pepper to taste

Preheat oven to 400 degrees Fahrenheit.

Arrange bread slices on a rimmed baking sheet and drizzle with 2 Tbsp. olive oil.  Toss to coat, and re-arrange in a single layer.

Put the broccoli and garlic on another rimmed baking sheet, and toss with remaining 4 Tbsp. of olive oil and salt and pepper to taste.

Place broccoli on the top oven rack and the bread on the bottom.  Rost until bread is golden brown, 10-12 minutes.  Remove bread from oven and roast broccoli and garlic another 15-20 minutes until broccoli is browned and garlic is tender.  Let cool slightly.

While the bread and broccoli are in the oven, whisk honey, vinegar, and red pepper flakes in a small bowl.

When the garlic is cool, squeeze cloves out of the skins and mash in a small bowl to form a paste.  Add ricotta and combine well, adding salt and pepper to taste.

Spread the ricotta mixture over the toast and top with broccoli.  Drizzle with hot honey and serve.



Monday, October 1, 2018

Magazine Monday #40: Blackened Shrimp Po'Boys



Blackened Shrimp Po'Boys
Serves 4

Ingredients


1/3 cup mayonnaise
2 Tbsp. diced pickles, plus more for serving
2 Tbsp. minced shallots
1/2 tsp. Louisiana-style hot sauce
Salt & pepper to taste
1 lb. large shrimp, peeled & deveined
2 tsp. Cajun seasoning
2 tbsp. unsalted butter
4 hero rolls, split
Shredded lettuce & sliced tomatoes for serving

Preheat oven to 350 degrees Fahrenheit.  Mix the mayo, diced pickles, shallot, and hot sauce in a small bowl, season with salt and pepper to taste, and set aside.

Arrange the rolls on a baking sheet and toast in the oven for about 5 minutes.  

While the rolls are baking, toss together the shrimp and Cajun seasoning and a pinch of salt in a large bowl.  Melt the butter in a large skillet over medium-high heat, then add the shrimp and cook until pink, 3-4 minutes.

Spread the mayo mixture on the cut sides of the rolls, fill with shrimp, lettuce, and tomatoes, and serve with pickles on the side.

Monday, September 24, 2018

Magazine Monday #39: Carolina-Style Barbecue Chicken


Happy Magazine Monday.

Y'all.  I got rid of my grill pan.

I've used it a few times, and out of that few times, only like twice did it not set off the smoke alarm.  (This recipe was one of those times, but I suspect that something's wrong with one of the smoke alarms...)

It didn't seem worth it, and it was impossible to keep clean.

So that's that.

You guys, I'm sorry.  Magazine Mondays have stopped being fun.  I'm having a hard time right now, and I feel like it's showing on this blog.  I don't mean for it to happen, but it's 10:14 on a Monday night, and I'm just now writing this.  I keep doing it because I want to make it to 52 (actually, I think it may be 53) Magazine Mondays, but it's tough.

I feel like no one's reading this blog anyway, so maybe no one is noticing.  Who knows?

Sorry.

Make this chicken.  It's good.

Carolina-Style Barbecue Chicken
Serves 4


Ingredients


1/2 cup yellow mustard
1/4 cup apple cider vinegar
1/4 cup packed light brown sugar
1 1/2 Tbsp. mustard powder
2 tsp. hot sauce
1/2 tsp. Worcestershire sauce
Kosher salt and black pepper to taste
2 Tbsp. unsalted butter, melted
8 boneless, skinless chicken thighs
1 tomato, sliced
Prepared potato salad for serving (optional)

Preheat a grill pan (or regular pan) to medium.  Whisk together the yellow mustard, vinegar, brown sugar, mustard powder, hot sauce, Worcestershire sauce, and salt and pepper to taste.  Whisk in the butter.

Season the chicken with salt and pepper, then toss in a bowl with 1/3 of the mustard mixture until coated.  Save the rest for topping.  Grill/cook the chicken, covered, turning occasionally until a thermometer inserted into the thickest part registers 170 degrees F.

Serve the chicken with the reserved sauce, sliced tomato, and pasta salad.

Monday, September 17, 2018

Magazine Monday #38: Brown Sugar-Pineapple Sundaes


Have y'all ever had the experience of trying a bite of something for the first time and being absolutely stunned by how unexpectedly good it is?

I'm not even talking about this recipe, which was actually quite good.

No.  I'm talking about the ice cream I bought to go along with the pineapple stuff.

It was a random pint I grabbed from the discount grocery store as kind of an afterthought, as an ingredient I needed but didn't really care about, since it wasn't the star of this particular show.

Except it was.

My God.

I'd never heard of San Bernardo Ice Cream before, but apparently, it's been around forever.  A hidden gem, if you will.  Since San Bernardo is a place in California, I assumed their operations were based here, but no.  It's a Florida company.

Let me just tell you, if you ever see a pint of this ice cream (specifically the Tahitian Vanilla flavor) ice cream in your grocery store, stock up.  Maybe buy a separate freezer for it.  It's that good.

(San Bernardo is not sponsoring this post.  It was by pure magic dumb luck that I picked this ice cream up.)

The pineapple stuff is pretty good, too.  But that ice cream...

Brown Sugar-Pineapple Sundaes
Serves 4

Ingredients

See how the ice cream is tucked in the back, unassuming, just waiting to pounce?


4 Tbsp. unsalted butter
2 8-oz. cans pineapple chunks packed in juice, drained
1/4 cup packed light brown sugar
1 Tbsp. ginger powder
1 Tbsp. lime juice
1 pint magic vanilla ice cream

Melt butter in a large skillet over medium-high heat. Add pineapple, brown sugar, and ginger.  Cook, stirring, until the sugar dissolves and the pineapple begins to brown, 4 minutes or so. Transfer to a bowl and let cool slightly, then stir in lime juice.

Divide ice cream amongst 4 bowls and top with pineapple mixture.  Serve immediately, because these get real ugly real quick.

Monday, September 10, 2018

Magazine Monday #37: Blackberry-Bourbon Iced Tea


This post almost didn't happen.

I'd decided halfway through the day that I just wasn't feeling it, that I had too much going on, that my life is spiraling away from me, and that I just couldn't muster up the energy to make this post.

"It's OK," I told myself.  "36 weeks of Magazine Mondays was a good run.  At least I made it this far."

And then I just couldn't do it.

So I decided to do a drink as a cop-out (as you know I like to do). 

This recipe is a Bobby Flay recipe.  I don't know if I've mentioned this before, and anyone who I would consider a good friend knows this about me...I loathe Bobby Flay.  I won't get into all the reasons here, but I can't stand the man.

However.

This recipe mixes berries, bourbon, & sweet tea, which y'all know I am a fan of ALL OF THAT, so I made it.

And it was delicious.

In no way does it change my opinion of Bobby Flay, but if we were trapped in a bar during...I don't know, a snowstorm or something, now I know we could at least drink together.

(Also, don't forget this giveaway is still going on!  Enter to win a fabulous Instant Pot.)

Blackberry-Bourbon Iced Tea
Serves 4-6

Ingredients


3 cups blackberries
3/4 cup sugar
2 Tbsp. chopped mint, plus more for garnish
6 black tea tea bags
6 cups cold water
Bourbon to taste (Pro Tip:  A shot is 3 Tbsp.)
Ice

Mix the berries, sugar, and chopped mint together in a bowl and mash either with a potato masher or a wooden spoon and set aside.

Bring the water to a boil.  Remove from heat and add the tea bags.  Let steep for 5 minutes, then remove the tea bags and pour the tea over the blackberry mixture.  Let this sit at room temperature for at least an hour.

Pour the mixture through a strainer and into a pitcher.  Press the solids with a spoon to get all the flavor.  Cover and refrigerate until cold.

Serve in a tall glass (or, you know, a mason jar) over ice and float a shot of bourbon on top.  Garnish with fresh mint.

Tuesday, September 4, 2018

GIVEAWAY! Win an Instant Pot!

You guys?

It's another giveaway.

This one is one that I would run, not walk, to enter.

A bunch of food bloggers and I have teamed up to give away not one, not two, but THREE 6-Quart Instant Pot Duos!

I am obsessed with my Instant Pot.  You can make delicious, tender pot roast in an hour!  You can hard boil eggs!  You can make yogurt!  You can make this barbeque chicken that I made months ago, haven't posted about yet, and make at least once a month for delicious, DELICIOUS tacos!


I don't mean to be overly dramatic, but if you don't already own an InstantPot, you need to enter this giveaway IMMEDIATELY for your chance to win one!  Believe the hype.  These things are incredible.  Enter below.

Legal-ish stuff:
This giveaway is open worldwide to individuals 18+ (21+ in some locations), except where prohibited. One winner per household. Winner will be drawn at random from eligible entries within 72 hours of the giveaway ending Winners will be contacted via email and must respond within 5 business days to claim their prize. Social media accounts used to enter must be active, not created to enter this giveaway. Please note: Winners from the continental U.S. will receive the prize as listed. Winners who do not live in the continental U.S. will receive an Amazon gift card in the current listed value of the Instant Pot and will be responsible for ordering and shipping. Please see full terms & conditions for more details.

Check out the bloggers who have gotten together to give you guys this giveaway.  (They're all awesome!)

The PinterTest KitchenCheese Curd In ParadiseThe Jolly HostessCindy's Recipes and WritingsKaren's Kitchen StoriesLittle House Big AlaskaLife, Love, and Good FoodFaith, Hope, Love, & Luck Survive Despite a Whiskered AccompliceAn Affair from the HeartBlogghettiSarah's Bake StudioShockingly DeliciousJonesin’ For TasteFix Me a Little LunchMoore or Less CookingThe Whole GourmetOur Good LifeThe Redhead BakerStyle IslandThe Spiffy CookieSarah Cooks the BooksFrugal & FitFamily Around the TableCook with Renu


a Rafflecopter giveaway

Monday, September 3, 2018

Magazine Monday #36: Creamed Spinach



Y'all, I love creamed spinach.

I've mentioned this before, but it's been several years, and I came across this recipe on a weekend when I was planning steak, and the rest, as they say, is history.

There's honestly not that much to say about this recipe.  I ate it all myself.  #sorrynotsorry

You should try this. 

The end.

(Also, happy Magazine Monday!  And make sure to come back tomorrow, because I'll be announcing an excellent giveaway!)

Creamed Spinach
Makes 4 servings (allegedly)
From a Daisy Sour Cream ad


Ingredients



One package frozen chopped spinach
1 tsp. olive oil
2 Tbsp. diced green onions
1/3 cup sour cream
1/4 cup milk
3 Tbsp. grated Parmesan cheese
2 tsp. flour
Salt & Pepper to taste

Cook spinach as directed on package; drain and squeeze to remove all moisture.

While the spinach is cooking, heat the oil in a skillet over medium heat.  Add onion and cook for one minute.

Whisk sour cream, milk, cheese, flour, salt, and pepper together in a bowl.  Combine mixture with the onions in the skillet.  Cook until thickened.

Stir the spinach into the sauce until well-combined,  Serve hot.


Monday, August 27, 2018

Magazine Monday #35: Potato Pancakes with Avocado Mash & Eggs


This is one of those recipes that just takes a few ingredients and makes a delicious combination of flavors.

I do have some issues with cooking eggs in that I'm so paranoid that I will undercook them so I tend to overcook them, so cook the eggs to your liking.  And use whatever hot sauce you want...I used Tapatio.

Make this for breakfast, make this for lunch, make this for dinner, whatever.  Just make it.  It's SO GOOD.

Potato Pancakes with Avocado Mash and Eggs
Makes 4 servings

Ingredients
1 1/4 lbs. shredded baking potatoes
1 onion, grated
5 Tbsp. olive oil
4 eggs
2 avocados
Hot Sauce
Salt & Pepper

Place shredded potatoes in a kitchen towel and squeeze out excess water.  Add the potatoes to a medium bowl and stir in grated onion, 1 Tbsp. olive oil, and salt & pepper to taste.

Heat 2 Tbsp. olive oil in a large skillet over medium-high heat.  Divide the potato mixture into 4 mounds in the skillet and flatten into a round pancake.  Cover and cook, turning once and adding another 1 Tbsp. olive oil, until browned, about 15 minutes.  Transfer to a plate.

In that same skillet, add 1 Tbsp. olive oil and cook the 4 eggs until they're summy side up, about 2 minutes.

Mash the avocados and add salt & pepper to taste.

Top each pancake with avocado, an egg, and hot sauce.  Serve immediately (after taking a pretty picture for Instagram...).

Monday, August 20, 2018

Magazine Monday #34: Roast Beef & Horseradish Cream on Pear


I did not know the context for this recipe.  It was on 3/4 of a magazine page, so I didn't know if it was a snack, a meal, an appetizer, or what.


But y'all know I like weird food stuff, so I decided to give it a try.

I still don't really know what it is, but it was pretty good.

I don't know what else to say about it.

Happy Magazine Monday!

Roast Beef & Horseradish Cream on Pear
Makes 2...halves?

Ingredients


1 pear, halved
1 Tbsp. sour cream
1 tsp. prepared horseradish
3 slices deli roast beef
Fresh herbs (oregano, parsley, etc.)
Cracked black pepper
Honey (optional)

Mix together sour cream and horseradish.  Divide the mixture between pear halves.  Add strips of roast beef and a couple sprigs of herbs.  Top with pepper and a drizzle of honey.

Monday, August 13, 2018

Magazine Monday #33: Raspberry Truffle Cocktail


Happy Magazine Monday & Happy National Prosecco Day!  Today is also National Filet Mignon Day, but since y'all don't pay me for this, Prosecco is where it's at.

I'd actually never had Prosecco before my Work Wife introduced it to me, and now it's a mainstay for celebratory meals and, apparently, random Sunday nights. 

Now...I'm going to give you this recipe.  And maybe you'll like it.  But as far as I'm concerned, your time would be better spent just drinking the Prosecco itself.  This drink was...kind of gross.  I don't know if it's because I used Kahlua instead of some other chocolate liqueur, but it was just...not the best.

Give it a try, though, and let me know what you think!

Raspberry Truffle
Makes 1 drink
From some random, alcohol-related magazine insert that had a ton of recipes in it


Ingredients

4 oz. Champagne
1 oz. raspberry vodka
Splash of chocolate liqueur

Mix vodka and chocolate liqueur in a Champagne glass.  Top with Champagne. Be disappointed, dump it out, and pour yourself a glass of Champagne.  Enjoy.

Monday, August 6, 2018

Magazine Monday #32: Savory Cauli Waffles


Every now and again, I see recipes in magazines that look just crazy enough to work.  This is one of those recipes.

Maybe savory waffles don't appeal.  Just think of these as a delicious vegetarian meal in a fun waffle shape.  Because they really are delicious.

I made one ugly one and took a bite of it to see if it was worth finishing the batches.  I ate that one and also the pretty one in the pictures, and I can't make them again. 

I don't have a lot to say about these, except that they have to be good for you, because they're in Clean Eating Magazine.  Right?

(Make them anyway.  They're amazing.)


Savory Cauli Waffles
Serves 4-6 (depending on the size of the waffles)

Ingredients

3 large eggs
12 oz. packaged riced cauliflower (not frozen)
1/2 cup flour
1 tsp. paprika
1 tsp. baking powder
1 tsp. sea salt
1 tsp. black pepper
1 cup shredded extra-sharp Cheddar cheese
Sour cream (optional)
Green onions, chopped (optional)
Hot sauce (optional)

Heat waffle iron on high heat.

Beat eggs in a large bowl.  Mix in cauliflower, flour, paprika, baking powder, salt, and pepper to form a thick batter.  Stir in cheese.  (This stuff is weird-looking, and not at all like a batter, but just go with it.)


Coat the waffle iron with cooking spray (or olive oil if you're like me and you're certain you have cooking spray, but you don't.)

This next bit depends on how big your waffle iron is.  The first waffle I made, I followed the 1/2 cup directions and it made an ugly (delicious) waffle that didn't go to the ends of the waffle maker.  For later waffles, I did a whole cup of batter, and it filled the iron and was awesome.  So I'm going to say a cup, but judge it for yourself based on your waffle iron.

Add 1/2 cup - 1 cup of batter to the center of your waffle iron and close the iron.  Cook until browned and set, about 3 minutes.  Repeat with remaining batter, misting with cooking spray (or rubbing with olive oil) between waffles.

Top with sour cream, green onion, and hot sauce as desired.