This has to be the easiest Christmas appetizer I ever put together.
Easy and delicious. And when you’re a week behind in your shopping, you forgot you had to cram a trip to the grocery store into your already busy schedule, and that potluck party is looming, you want easy, but don’t you dare sacrifice delicious. Continue reading
Happy Sherlock Sunday!
I am so so so so sooooooo excited for Sherlock to start up again tonight. I’m hosting a viewing party at my place, and I was even a very very good girl, and did not cheat and watch it online (since it aired in the UK weeks ago). Delayed gratification is totally my thing.
Unless I decide my thing is instant gratification. Then you better just get out of my way.
To celebrate three glorious Sundays of Sherlock, I’m bringing you a British/Sherlock inspired recipe each week, and first up are some mini pasties! Continue reading
I’m thinking 2014 is going to be really awesome. Really awesome in a change-is-happening sort of way.
What’s the first change I feel happening? I’m being more real with myself.
Real in a, “Hey, maybe baking this triple layer cake, roasting this roast, and creating a signature cocktail doesn’t all need to happen in the next 2 hours just because I’m hosting 3 friends for a movie night” sort of way.
Because seriously. It’s cold outside. Like, if I don’t have it in the house I am going without cold. So cold I may even extend that rule to toilet paper.
Ok, no. I wouldn’t do that. Again, being real.
But cold enough that if I get that urge to make something, I am sure as heck just making whatever I have in my pantry work.
Which for some reason seems to be tortilla chips. And apples. Like, a vast majority of the time, I have those things on hand. So it’s about time I figured out a more satisfying use for those than blindly munching away.
You know, in a way, I’m sort of thankful for these crazy cold winters we have here. Nothing sparks those crazy creative juices like being trapped in your apartment for a few days, right?
Ingredients:
Directions:
1. Toss together the apple and onion. In a small bowl, whisk the honey, lime juice, and cilantro together.
2. Pour the dressing over the apples and onions, toss to throughly coat, and season with salt and pepper to taste.
I am unashamedly Team Football Party.
I’ll be honest, I could care less about football. There are just so many random rules. Throw the ball. Catch the ball. Fall over. Clock stops. But hot, gooey, garlicky cheese?
ALL. OVER. THAT. Continue reading
Did I really cook up a batch of intestines?
I guess you’ll have to read on to find out… Continue reading
It seems like I am constantly coming up with new favorite recipes for rhubarb.
Cakes, ice creams, pies, rhubarb is heavily featured in my kitchen this time of year.
But I was amazed when I found this recipe for gingered rhubarb compote. This absolutely takes the cake. Literally. I’m usually all about rhubarb in sweet/dessert uses. Continue reading
This year, for Lent, I’ve decided to give up potatoes and cheese.
Why? Because every time I go out, I end up eating pizza, or burgers and fries, or tater tots, or something along those lines. Continue reading
This is not one of those healthy white bean cookie dough dips.
Maybe I will make one of those one day. But not today.
Today, I sit with my spoon, and I try very hard to remind myself that I made this dip for a Super Bowl party. Not for my dinner tonight. Continue reading
The Super Bowl is almost upon us.
I have to be honest, I’ve never had a vested interest in who wins. Ever. Going to live games is fantastic, I love that. Especially when you get caught up in a 20 minute wave.
But when it comes to watching games on TV, it’s just not my thing. For me, football season is exciting for another reason.
The parties. Continue reading
Baked brie is sort of an obsession of mine. Gooey, melted cheese topped with something sweet, wrapped up in puff pasty? Where do I sign?!
It’s an awesome dish to bring to a holiday party, and it looks gorgeous until people start digging in. Then it gets tricky.
As tasty as it is, baked brie usually ends up becoming a mess. Slicing through the puff pastry layer, and attempting to get the ideal ratio of brie to pastry to sweet topping can be tough to wrangle.
And then you put it all on a cracker. That part always baffled me a little. As I sat there putting pastry on a cracker, I found myself thinking…why? Why am I putting pastry filled with cheese and sweet goodness on a cracker? It’s like putting bread on more bread and putting stuff on top of your double bread.
So, being the plucky problem solver that I am (not that bread on bread is a problem…if you’re into that) I devised a solution. Continue reading
The Culinary Capers 