Mr. Sweet and I love a good snack. Popcorn is always simple and easy to make. A blank slate for other flavorings and extras. Give a little bag away as a party gift, make a large bowl for a movie or just for a light snacking. Popcorn is always a good idea.
Above are a couple I have been eyeing:
Crunchy Caramel Popcorn
I have never made a homemade biscuit. I meant to a million times but decided against it at the last minute for a package biscuits. Don’t judge me; you know you have done it too!
I have heard stories on the secret to tender, flaky biscuits. When to put the butter in, when to cut the butter into the flour, how you need to work quickly so the butter doesn’t melt too much, don’t over mix the dough or use this flour or this type of butter.
I never knew what to do.
So after a long search, I found a recipe via Pinterest by Mom on Timeout. It looked amazing, easy and I had exactly what I needed at home. So into the kitchen I went and whipped up a batch. They were delicious, soft and doughy inside with a light flake on the outside. Everyone gobbled them up. This is definitely a recipe that I am going to come back to time and time again.
Mr. Sweet and I have been invited to a lot of BBQ this season. I always like to bring a little treat as a thank you for the invite, but I hate having it look the same all the time. So I am always on the lookout for new and fun ways to present a dessert.
This year I have been on a stick craze! The Watermelon Grill, Cake Pops, doughnut hole breakfast skewers and chocolate covered marshmallows just to name a few.
So when I came across these Rice Krispie Treat Sparklers by 5 Minutes for Mom I knew I had to give them a try. Simple treats that take a short amount of time but bring smiles are the best kind of treats there are!
Fried Chicken and Waffle Sandwiches! My word. I have been talking about these with my husband all week. Why have I never thought of using a waffle as the “bread”?!? We came up with the idea of making the waffle like corn bread. Oh the ways you could work this recipe!
The Ultimate Loaded Veggie Burger is a great way to get your veggies in at your next BBQ. Crunchy potato topping and avocado lime cream? I am so in!
This One Pan Pasta blows my mind. Genius. I can’t wait to try it.
A Chicken Parmesan Grilled Cheese looks amazing. We just bought a multi use grill/panini maker that I have been dying to fire up.
No re-inventing the wheel here. Just a BBQ Chicken Salad.
2 chicken breasts, grilled & chopped
3 tablespoons BBQ sauce (we used Jack Daniel’s).
4 cups iceberg lettuce, chopped
1 tomato, chopped
1 cup sweet corn
1 cup black beans
1 avocado, chopped
1 healthy helping of monetary jack cheese
In a small bowl, combine grilled & chopped chicken breast with 3 tablespoons BBQ sauce (we used Jack Daniel’s).
In a large bowl, combine chopped lettuce, tomato, corn, black beans and avocado.
Divide lettuce mixture evenly between two plates, top with 1 healthy helping of monetary jack cheese and grilled chicken.
*Instead of croutons we added quesadilla strips for a change. Use 2 tortillas & 4 ounces of Monterey jack cheese. Add tortilla and half the cheese to a non-stick pan, cook until both sides are toasted and the cheese has melted. Slice into strips.
*When you don’t have time to make homemade dressing you can always mix with things you have. We used ranch dressing and added the Jack Daniel’s BBQ sauce then drizzled it on the salad. It was delish!
I am always looking for new recipes to try out. Since we often have someone come over during the week I am always looking for easy and simple recipes especially when it comes to dessert.
So when I found Pioneer Women’s Blackberry Cobbler I was happy – only five ingredients, easy instructions and an hour in the oven. I substituted the blackberry for raspberries and decided to serve the cobbler with vanilla ice cream and raspberry sauce. Everyone happily ate it up!
The raspberry sauce I served the cobbler with was homemade. I love making sauces at home because you know exactly what is going into it with no extra hidden ingredients or preservatives.
Yields approximately 1 ½ cups
1/2 cup sugar
1/4 cup water
12 ounces raspberries
Place sugar and 1/4 cup water in a small saucepan over high heat; stir, and bring to a boil. Reduce heat, and simmer until sugar is dissolved. Remove from heat, and allow syrup to cool completely. Place raspberries and syrup in the jar of a blender; puree until smooth. Pour through a fine sieve or colander into a bowl; discard solids. Serve or store in an airtight container, refrigerated, for up to 5 days.
This recipe is nothing new. No invention of the wheel or an amazing new recipe made with a crazy new ingredient. Here lies a recipe for waffles. Use it for a breakfast, brunch or piled high with ice cream for a late night snack. Enjoy!
1 cup all purpose flour
3/4 cup cake flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
2 teaspoons sugar
1 1/4 cups water
4 large eggs, separated
1 1/2 teaspoon vanilla
1/2 cup unsalted butter (melted)
Combine flours, baking soda, baking powder, salt and sugar. Whisk to mix. Add water, egg yolks and vanilla and whisk until smooth.
Whisk in melted butter. Beat egg whites in another bowl until stiff peaks form, then fold into batter, half at a time. Keep folding until smooth. Pour into waffle iron and bake until golden brown.
adapted from Tyler Florence
4 skinless, boneless, chicken breasts
All-purpose flour, for dredging
Kosher salt and freshly ground black pepper
Dried Parsley, Oregano and thyme (I only had dried on hand)
4 large eggs
1/4 cup extra-virgin olive oil
1/2 cup dry white wine, such as Pinot Grigio
1 cup chicken broth
1 lemon, juiced
2 tablespoons unsalted butter
Pound the chicken breasts with a flat meat mallet, until they are about 1/4-inch thick. Place flour in a shallow platter and season with a fair amount of salt, pepper, parsley, oregano and thyme (seasoned to your preferred taste); mix with a fork to distribute evenly. In a wide bowl, beat the eggs to make an egg wash. Heat the oil over medium-high flame in a large skillet.
Dip the chicken in the egg wash to coat completely, letting the excess drip off, dredge both sides of the chicken cutlets in the seasoned flour. When the oil is nice and hot, add the cutlets and fry for 2 minutes on each side until golden, turning once. Remove the chicken cutlets to a large platter. I usually place a paper towel on the platter to soak up the excess oil from the chicken.
Add the wine, broth, and lemon juice to a headed skillet. Simmer for 5 minutes to reduce the sauce slightly. Roll the butter in some flour and add it to the skillet – this will help to thicken the sauce. Stir to incorporate and dissolve the flour. Reduce the heat to medium-low and return the chicken to the pan. Simmer gently for 2 minutes to heat the chicken thoroughly.
I served my chicken with rice boiled in chicken stock (instead of water) and green beans! Enjoy!