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. 


Monday, July 30, 2018

Magazine Monday #31: Molten Spiced Chocolate Cabernet Cake



A couple of interesting things happened with this recipe.

First off, I didn't think it would turn out.  Like, at all.  I'm not sure why I had such little faith in myself, but I didn't think it would turn out.

But it did.  And it was delicious.

Secondly, this is one of those recipes that actually came from an ad from a magazine, and I'm always torn as to whether they count as magazine recipes.  (Obviously, I have decided on at least two occasions that they do, in fact, count.)

Lastly, this was a recipe that I decided to make (despite having already decided it would fail) almost solely because I already had one of the weird ingredients it called for.  Kind of.  This particular ad was for McCormick spices, and it called for something called Saigon Cinnamon.  I knew I had (delicious) Penzey's Vietnamese Cinnamon in my spice cabinet, and after a quick Google search to confirm that the former Saigon was, in fact, in Vietnam (it was), I decided that coincidence was too great, and that I had to make this, despite the fact that it would likely fail.  (But you already know how that particular story ends.)    

This recipe is actually surprisingly easy, so give it a try and impress your dinner guests.  Or a date.  Or your cat.

(Don't give your cat chocolate, please.)

Molten Spiced Chocolate Cabernet Cakes
Makes 4 cakes
Recipe from McCormick

Ingredients
4 oz. semi-sweet baking chocolate
1 stick butter
1 Tbsp. Cabernet Sauvignon
1 tsp. vanilla extract
1 cup powdered sugar
2 eggs
1 egg yolk
6 Tbsp. flour
1/4 tsp. Saigon (or Vietnamese) cinnamon
1/4 tsp. ground ginger

Preheat oven to 425 degrees F and butter 4 6-oz. ramekins.  

Microwave chocolate and butter in a large microwavable bowl for 1 minute.  Whisk the butter and chocolate together until smooth.

Whisk in the wine, vanilla, and sugar until well-blended.  Add eggs and egg yolk and mix.  Add flour and spices and whisk until combined.  Pour batter into ramekins and place ramekins on a baking sheet.

Bake 13 to 15 minutes until sides are firm, but centers are soft.  Remove from oven and let stand one minute.  Loosen the edges with a butter knife, then invert each ramekin onto a serving plate.  Sprinkle with additional powdered sugar and serve immediately.

Monday, July 23, 2018

Magazine Monday #30: Upside-Down Tomato Tart


I have been wanting to make this recipe since I pulled it out of a magazine almost 2 years ago.  Y'all know I love summer produce, and anything made with bacon grease is delicious, so this one was a no-brainer.

I really had no idea how good it would be, though.  So.  Good.  It's everything that's great about a (mostly) vegetarian dish.  The flavors are amazing, it's got a little heat to it...I highly recommend this for any kind of small summer gathering.

(I also found, randomly, that I have Lemon Pepper seasoning in my cabinet.  I have no idea where it came from or why I have it, but it worked out nicely that it was an ingredient in this dinner!

Admittedly, my tart was pretty ugly, at least compared to the picture and cover of the magazine, but man, was it delicious.  It's great the next day as lunch, too!

(Oh, and happy Magazine Monday!  We've made it 30 weeks in a row, you guys!  Whoo!!)  

Upside-Down Tomato Tart
Serves 4
From Food Network Magazine, September 2016

Ingredients
*I swear I took a picture of the puff pastry, but it's nowhere to be found.

2 Tbsp. bacon grease
4 cups heirloom cherry tomatoes
1/2 large sweet onion, sliced into half-moons
1/2 tsp. lemon pepper seasoning
1/2 tsp. red pepper flakes
Salt & pepper
Olive oil (to coat dish)
2 tsp. lemon juice
1/2 cup grated asiago cheese (or I used a Parmesan & Romano blend)
1 9-in. square frozen puff pastry (1/2 package), thawed

Preheat oven to 400 degrees F and line a baking sheet with parchment paper.

Combine bacon grease, tomatoes, onion, lemon pepper, red pepper flakes, and salt & pepper to taste in a bowl.  Spread on the baking sheet and roast for 10 minutes.  Remove from oven to let cool and reduce the oven temperature to 375 degrees F.


Coast the bottom and sides of a 9-inch iron skillet (or pie pan, like I used) with olive oil.  (I actually used an 8-inch pie pan, but I don't think that was big enough.  Use an 8-inch pan if you want, but I recommend 9.)

Toss the tomato mixture with the lemon juice and cheese and spread evenly in the pan.  Place the pastry on top and trim any overhang with kitchen shears.  I also recommend putting the pan on a clean cookie sheet for baking.

Bake until the pastry is golden brown, about 50 minutes.  Remove from oven and let cool for 5 minutes.  It may look weird and disjointed.


That's fine.  It'll settle.

After it's cooled for 5 minutes, place a large plate on top and invert the tart.  Let cool for another 5 minutes.  Cut into wedges and serve.


Monday, July 16, 2018

Magazine Monday #29: Creamed Spinach Frittata with Warm Bacon Salad


Happy Magazine Monday! 

This recipe surprised me.  I'd glanced through the ingredients and looked at the picture, and I thought it looked good, but I didn't read the recipe itself, so it wasn't until I was making it that I saw that this entire thing is made...in the microwave.

#1:  This was one of the best recipes I've ever made.  I ate half of it in one sitting.

#2:  WHY did none of y'all tell me that you can make bacon in the microwave??

#3.  Make this for dinner tonight.

It's hot, and using the oven when it's hot can be kind of torturous.  So why not making everything in the microwave?

Thanks again, Rachael Ray, with your crafty microwave usage and your surprisingly delicious flavor combinations!

Creamed Spinach Frittata with Warm Bacon Salad
Serves 4

Ingredients

1 cup diced onion
1/2 cup heavy cream
1 Tbsp. prepared horseradish
1 tsp. chopped fresh rosemary
6 oz. frozen chopped spinach, thawed and squeezed dry
5 eggs, beaten
3 slices bacon
5 tsp. balsamic vinegar
1 Tbsp. olive oil
1 tsp. dijon mustard
5 oz. mixed greens
1 can cannellini beans, drained and rinsed
Salt & pepper

In a medium bowl, mix the onion, cream, horseradish, and rosemary for 5 minutes.  Stir in the spinach, eggs, and salt & pepper to taste.

Coat a 9-inch pie plate (or 8x8 casserole dish) with cooking spray or olive oil.  Add the spinach mixture and cover with a plate.  Microwave 5 minutes.  Uncover and microwave for about 4 minutes or until the center of the frittata is just set.  (Check after 2 minutes.)

Arrange the bacon slices in a single layer on a plate.  Microwave on high (you'll probably want to cover is) until the bacon is crisp, about 3 and a half minutes.

Transfer the bacon to a paper towel to drain.  Whisk together the vinegar, olive oil, and mustard with the bacon grease and season with salt & pepper.  

Add the beans to the greens, then toss with the dressing.  Add salt & pepper to taste.

Divide the frittata and salad amongst 4 plates and top the salad with crumbled bacon.

Monday, July 9, 2018

Magazine Monday #28: Mixed Berry Burrata Salad


It's hot, y'all.

Before you tell me that it's only like 86 here and it's 110 in other parts of the state/country, I'll tell you that I know that...but it's not usually this hot here.  And also, I don't have A/C.

This Magazine Monday recipe is a great barbeque side, or a hot weather snack, or a dinner when you just feel like you're melting and don't want to turn on a stove or an oven or even a microwave.  It's really easy and it's refreshing.

A note about the cheese.

Yes, I realize that burrata and mozzarella aren't the same thing.  (You can read about the differences here if you're interested.  I found it interesting.)  However, I had my mind set on this recipe, and I couldn't find burrata at the store, and I don't like asking for things I can't find at stores, and they LOOK similar, so I used mozzarella.  It was fine.

However truth be told, I suspect it would be better with burrata, so try to find that first, and if you can't, mozzarella will do in a pinch.

Also, as I have for a few recipes now, I recommend using a specific spice from Penzey's.  If you don't have it, that's fine, but there's not really a good substitute for it.

Mixed Berry Burrata Salad
Serves 6
From Clean Eating Magazine, May 2017

Ingredients

2 8-oz. rounds burrata cheese (or 16 oz. fresh mozzarella cheese)
1 cup strawberries, hulled and sliced
1/2 cup blackberries
1/2 cup blueberries
1/2 cup raspberries
3 Tbsp. thinly sliced basil leaves
1/4 tsp. flaky sea salt
Black pepper to taste
1 tsp. Penzey's Pico Fruta (optional)
3 tsp. olive oil
4 tsp. balsamic vinegar

Pull cheese apart and arrange on plates or a platter.

Arrange berries on top of/around the cheese.  Sprinkle with basil, salt pepper, and Pico Fruta.  

Drizzle with balsamic vinegar & olive oil.

Monday, July 2, 2018

Magazine Monday #27: Kickin' Cauliflower Shrimp & "Grits"


This recipe was supposedly invented by a 10-year-old.

I always have trouble when magazines have these contests (happy Magazine Monday, by the way!) where they say that kids came up with these impressive recipes.  When I think of a 10-year-old coming up with a recipe, it's more like that weirdo PB&J sandwich with BBQ chips and crushed Nutty Bars.

What I'm saying is, if a 10-year-old actually came up with this recipe, I'm very impressed.  It's a much healthier take on the Southern classic, Shrimp & Grits.  The grits, in this case, are instead cauliflower rice.  (Well, OK, they should have been cauliflower rice.  Mine was riced broccoli because Trader Joe's was out of the cauliflower rice, and I didn't have the patience to make my own.)

Also, I substituted kale for the collard greens, because TJ's doesn't have collard greens.  I got creative, OK?

And it was delicious.  I ate the whole batch over the span of a couple of hours, but I didn't feel too badly about it, because it was 95% vegetables. 5% shrimp & olive oil.

You could eat all of this yourself like some kind of monster (like me) or make it for your family.  It's your call.  But make it, for sure!

Kickin' Cauliflower Shrimp & "Grits"
Serves 4 (or me)
From Rachael Ray Every Day, September 2016


Ingredients

4 Tbsp. olive oil
1/2 onion, diced
2 cloves garlic, finely chopped
2 bunches kale, chopped (or 1 bunch collard greens, chopped)
1/2 cup water
3 dashes balsamic vinegar
1 bag riced broccoli
1/2 cup canned light coconut milk
Zest and juice from 1 lemon
1/2 cup corn
10 oz. shrimp, peeled, deveined, and tails removed (I got medium-sized shrimp.)
2 tsp. chili powder
2 green onions, green parts chopped
Crushed red pepper to taste


In a large pot, add 1 Tbsp. oil and heat over medium-high.  Add the onion and garlic and cook, stirring often, for about a minute.

Add the kale (or collard greens), water, and balsamic vinegar to the pot.  Season with salt and pepper.  Reduce the heat to low and cook, stirring occasionally, for about 25 minutes or until the greens are tender.

Add 2 Tbsp. of oil to a large saucepan over medium, then add the broccoli and cook, stirring occasionally, for about 3 minutes.  Add the coconut milk, lemon zest, lemon juice, and corn.  Reduce heat to low and simmer until the veggies are tender, about 5 minutes.

In a large non-stick skillet, heat the remaining oil over medium.  Add the shrimp, chili powder, green onions, crushed red pepper, and salt and pepper to taste.  Cook, turning occasionally, until the shrimp are opaque in the center, about 5 minutes.

Divide the cauliflower among 4 plates; top with the greens and shrimp.


Friday, June 29, 2018

#CookoutWeek 2018: Al Roker's Big Bad Book of Barbecue - Grilled Asparagus (Sponsored Post)



Another #CookoutWeek sponsor with a product that's super useful for everyday cooking is Barlean's!  They provided us with butter-flavored coconut oil, which is great, because I love cooking with coconut oil and with a 1:1 ratio of this oil with whatever other butter or oil you'd be using, it's easy to use as well!

Even though I just grilled with it, you can also bake with it, saute with it, pop popcorn with it, or just use it for regular cooking.  It's vegan, organic, non-GMO, and tastes like butter, so it's a super substitute.

When I saw these giant asparagus stalks at the local grocery store, I knew immediately I'd need to try grilling them...and they turned out amazingly!  I used Penzy's Brady Street Cheese Sprinkle on these, which I highly recommend, but you could also use that Parmesan cheese out of the green can if you wanted.

Grilled Asparagus
Makes 2 pounds

Ingredients


2 lbs. thick asparagus
2 Tbsp. Penzy's Brady Street Cheese Sprinkle (or Parmesan cheese) 

Melt the coconut oil and cut off the tough asparagus ends.

Put the asparagus in a shallow bowl and coat with the coconut oil.

Grill the asparagus over direct medium heat for 6-8 minutes, turning, until browned.  Drizzle a little more of the oil over the top and sprinkle with Cheese Sprinkle before serving.

Tuesday, June 26, 2018

#CookoutWeek 2018: Al Roker's Big Bad Book of Barbecue - BBQ Popcorn (Sponsored Post)


This post is sponsored by Chef Shamy

So you're having a cookout, you've served your guests their Strawberry-Rose Agua Frescas, you've fired up the grill to cook some steaks or hot dogs or burgers or whatever...but your guests came hungry, so you'd better have some snacks set out to tide everyone over while you show off your mad grilling skills.

That's where this BBQ popcorn (made with Chef Shamy butter) comes in.

I will tell you that never before in my life have I eaten a spoonful of butter, but I can no longer say that.  Even if I hadn't received 2 tubs of this butter from Chef Shamy to use during #CookoutWeek, I would still be telling you about that time I ate a spoonful of butter.

It was AMAZING on this popcorn.

A little about Chef Shamy: 
  • Their butters are 100% butter with no weird added stuff, which means there are also no added oils
  • These butters are clean label
  • They're good for up to 2 years frozen, 1 year unopened in the fridge, and up to 6 months after being opened and refrigerated.  (Just make sure your utensils are clean!)

This butter really made my popcorn...POP. (Sorry...) I used specific brand ingredients for this recipe, and I recommend getting the specific brands I used.  (The only brand sponsoring this post is Chef Shamy; I just think the other ingredients made this stuff amazing!)


BBQ Popcorn
Makes about 8 servings, or 10 cups


Ingredients

1/2 cup popcorn kernels (or 1 3-oz. bag of microwave popcorn)
2 1/2 Tbsp. Penzy's 33rd and Galena seasoning (or other BBQ rub seasoning.  But use this one.)
1 Tbsp. Lousiana-style hot sauce
2 cups honey roasted peanuts

If you're using microwave popcorn, pop according to package directions.  If you're using an air popper, pop according to manufacturer's directions.  If you're popping your popcorn on the stove, you can figure that out your own self, because that scares the crap out of me.

Melt the butter in a saucepan over low heat.  Add the BBQ seasoning and hot sauce and cook, stirring, for about 5 minutes until the seasoning has melted into the butter.  (This is very important.  Otherwise, you get weird, chunky coating.  Trust.)

Put the warm popcorn in a large bowl, pour the seasoned butter on top, and toss to coat.  Add the peanuts, but don't stir them in too much, or they'll sink to the bottom.

Monday, June 25, 2018

Magazine Monday #26: Strawberry-Rose Agua Fresca & Welcome to #CookoutWeek!


Happy Magazine Monday and kickoff of #CookoutWeek! During this week, I am joining over 50 of my blogger friends to celebrate summer by posting delicious cookout-themed recipes. If you love grilling, frozen treats, picnics, berries, s'mores, campfire meals, and other summer goodies... you are in the right place! This week, we are also hosting a HUGE giveaway thanks to our generous #CookoutWeek sponsors. Enter below to win.

Here's what one lucky will receive:

  • Char-Broil Classic 280 2-Burner Liquid Propane Gas Grill from blog hosts The PinterTest Kitchen. This grill has 280 square inches of cooking space over porcelain-coated grates and two 12-inch side shelves for extra prep space.

  • A Red KitchenAid Mixer and 5 Flavored Butters from our friends at Chef Shamy. Make the World a Butter Place® with Chef Shamy! The winner will receive Garlic Butter, Cinnamon Brown Sugar Honey Butter, Vanilla Bean Honey Butter, Strawberry Honey Butter, and French Onion Butter with Asiago Cheese to use in your favorite cookout recipes. And if you just can't wait, use 10BUTTER10 starting today to get 10% off your Chef Shamy butter order on Amazon. These butters contain no oil, and the savory butters are perfect for keto recipes.


  • A Duck Product Pack from our friends at Maple Leaf Farms consisting of 2 packages All-Natural Boneless Duck Breasts (7.5 oz), 2 packages Fully Cooked Roast Half Ducks w/Orange Sauce (14 oz), 1 package Duck Bacon (12 oz), and 1 package All Natural Duck Legs (16 oz). Maple Leaf Farms is celebrating its 60th anniversary raising White Pekin ducks on local, family-owned farms.


  • Butter-flavored Organic Coconut Oil from our friends at Barlean's. This dairy-free option offers all the healthy benefits of organic coconut oil, with the rich taste of butter. It's great on toast, popcorn, baked potatoes, or cooked vegetables. You can also substitute it 1:1 for butter in baking, cooking, and frying, and of course it is perfect as a butter substitute for all your favorite cookout recipes.


  • 24 Cartons of Vinegar Shots from our friends at Vermont Village. You'll receive 12 cartons of turmeric flavor and 12 cartons of cranberry flavor. Each carton contains 12 individual, 1 fluid ounce vinegar shot pouches! This raw, organic apple cider vinegar has rich flavors from whole foods and is sweetened naturally with honey.

  • That's a prize pack worth over $750! To enter, follow our sponsors and bloggers on social media by entering your information below: a Rafflecopter giveaway

    Here's a full list of the bloggers participating in #CookoutWeek 2018! You can find yummy recipes by checking out any of the links below: The PinterTest Kitchen2 Cookin MamasA Day in the Life on the FarmA Kitchen Hoor's AdventuresApril GoLightlyAuthentically CandaceBlogghettiBody RebootedBottom Left of the MittenCheese Curd In ParadiseChef Sarah ElizabethCoconut & LimeCookaholic WifeCookwithRenuDaily Dish RecipesEveryday EileenFairyburger ♥ Faith, Hope, Love, & Luck Survive Despite a Whiskered AccompliceFamily Around the TableFix Me a Little LunchFor the Love of FoodFrankly EntertainingFrugal & FitGet the Good Stuff!Hardly A GoddessHerbivore CucinaJoin Us, Pull up a ChairJolene's Recipe JournalJonesin' For TasteKaren's Kitchen StoriesKelly Lynn’s Sweets & TreatsMildly MeanderingMoore or Less CookingOur Good LifeOven Tales By SyamaPalatable PastimeSarah Cooks the BooksSavory MomentsSeduction In The KitchenStrawberry Blondie KitchenSweet CoraliceTampa Cake GirlTechnotiniThat RecipeThe Baking FairyThe Beard and The BakerThe Freshman CookThe Simple SupperThe Spiffy CookieThe Weekday GourmetThis is How I CookWho Needs A Cape?Wildflour's Cottage Kitchen


    So, listen.  I know that last week, I noted my propensity toward using drinks on my Magazine Monday posts because they tend to be easy to make last-minute.  This is not that.  When I got the June/July issue of Bon Appetit, I knew that #CookoutWeek would follow not too soon after, and I wanted to get a recipe from that issue.

    It just so happens that I'm starting the week with a refreshing drink you can make for your next cookout to celebrate the wonder that is strawberries in the summer.

    At least this one doesn't have booze in it?

    (Although, it would be really good with a shot of rum in it, probably, if your cookout guests are looking for some adult libations...)

    Also, since the point of Sarah Cooks the Books is that I'm cooking from books, I thought that #CookoutWeek 2018 would be an excellent time to bust out Al Roker's Big Bad Book of Barbecue, a book that, honestly, I never saw myself using, as I'm not a huge barbecuer.  But here we are.  I guess stranger things have happened.

    Point being, you'll be seeing recipes from ol' Al this week.  Enjoy!

    Strawberry-Rose Agua Fresca
    Makes 4
    From Bon Appetit Magazine, June/July 2018

    Ingredients
    1 lb. strawberries, hulled
    1/4 cup mint leaves
    2 Tbsp. fresh lime juice
    2 Tbsp. light agave nectar
    1 tsp. rose water (optional)
    2 cups cold water
    Club soda
    Ice
    Mint sprigs, lime wheels, and whole strawberries for garnish

    Puree strawberries, mint, lime juice, agave, rose water, and plain water together in a blender.  Transfer the puree to an airtight container and chill for about an hour.

    Skim any foam off the surface of the mixture and add ice to four 12-oz. glasses.  Fill the glasses about 3/4 of the way with the strawberry mixture, top off with club soda, and garnish with mint, strawberries, and lime wheels.