There are two types of people in this world- those who appreciate the fabulous-ness of bleu cheese & those who just don’t. My husband just doesn’t get it & I could live off seriously… fragrant cheeses for quite awhile. So what is a girl to do? It isn’t like he forbids it but I also have to figure out a way to work in my love of blue into some lunch & snack options. & then in walks this idea of making it last even longer by doubling it with another cheese. Keep reading to scoop up this recipe & nosh to your heart’s desire!…
If you take a peek in a my fridge you’ll almost always find Greek yogurt. Yogurt makes it way into a ton of my recipes because it has a nice, long refrigerator life, it is good for our dogs, & it can be used in both savory & sweet recipes. Usually I buy both a large container & single serving cups (my favorites are from Chobani!) for variety. When I use my single cups I often just make dips inside the container- perfect for less dishes & less hassle! Keep reading to see my recipe for this dill & lemon Greek-influenced dip that is a favorite!…
We’re definitely a corn family- big time. Even though it is just the two of us at home we tend to buy corn in bulk during the summer. We sit down together & shuck for what feels like ages & every time it is worth it. We have a deep freezer I keep stocked with it & it seems like we never grow tired of it. This corn “butter” is something I tried recently that Ryan & I both really liked so I thought I’d share it with you today!…
If you follow me on Instagram (check it out if you aren’t!) then you have likely been awaiting some recipes from the new Clean Slate Cookbook from the editors of Martha Stewart Living. I’ll be reviewing the entire cookbook along with some other goodies on Friday (along with a giveaway! shhhh) but first I wanted to share some of my favorite recipes inspired by or directly from the Clean Slate Cookbook & Guide! Today I’m sharing the Pureed Pea Dip with Mint & Lemon Recipe directly from the book- & what I loved serving it with! Check out the way they took frozen peas & made them taste like spring!…
Are you ready for the holidays? I am! Because I grew up in a somewhat non-traditional household I tend to have some different holiday treats so I thought I’d share one with you today! & since I’m already here & you’re already here…I’ll also share a few ideas for super easy appetizers with a coupon at the end. Sound good? Great! Let us make some Mezzetta Memories! Because the holidays are all about family I think of foods I always eat with mine. My mom & I both love hummus but my dad & husband don’t so we tend to really load up on it when we’re together! Today I want to share my super easy Roasted Red Pepper Jalapeno Hummus recipe that you can throw together so quickly it is practically sinful. It looks a bit more fun than the plain original & has a lot more zest. …
Do you like bacon? Do you really love it? Then listen up! Today I bring you 4 different types of bacon jam from The Bacon Jams. I am pretty excited to share with you something I probably wouldn’t have ever tried that Ryan & I now love. Whether you have it on some toast, as an ingredient, or as a topper I think you’ll be surprised to find how versatile they can be. As a super special treat there is also a huge blog hop at the base of this post filled with lots of awesome spring giveaways!
So I currently have 3 bacon jams- 3 from the permanent line & a special limited edition flavor. Above is the Original Bacon Jam & behind we have the Black Pepper & Honey, Red Chile & Garlic, & the limited edition Maple Habanero Bacon Jams. Each come sealed in an 8 oz jar with a nice wide mouth- perfectly easy to spoon out what you need without getting too much or too little. I can’t even get over how cute their logo is! A rockin piggy jammin out! Ha!
The first way I tried these jams was on some crusty bread. I mean, hey, isn’t that where you put jam? I liked it that way but the husband didn’t. With some experimenting we discovered he really liked these jams hot (think a hot dip if hot jam isn’t computing!) which doesn’t surprise me either. We tend to prefer our bacon hot (although cold bacon is tasty too!) so then we heated up a little of each & added them to crusty bread. Much better!
From left to right you have The Bacon Jams in Original, Black Pepper & Honey, Maple Habanero, & Red Chile & Garlic. You can see these aren’t gelatinous but rather more of a thick sauce/jam. When heated they thin out considerably because the fats break down. I don’t think there is a right or wrong temperature to eat them- you just have to find your own vibe. You can see each spread on crusty toast is a lot easier to see the differences. The ingredients are wonderfully simple but high in both quality & flavor- you can view them all here on their website.
Now onto the recipe! I wanted to do something ridiculously simple that really showed off a flavor that was dying to be paired with our dinner. I only used three ingredients to make this chicken more fantastic- 3 tablespoons of The Bacon Jam in Black Pepper & Honey, 1 tablespoon fresh honey, & around one tablespoon of water.
After searing your chicken breasts add all three ingredients to the pan. Whisk on med-high until thickened. The added honey helps to make it more of a glaze which will help it stick to the exterior of the cooked chicken. Poor over chicken & serve hot. This should only take maybe 1-2 minutes & the flavor is out of this world!
Needless to say we’re loving these bacon jams. I have so many ideas floating around- Beer cheese soup with bacon jam? BLTs with bacon jam? Bacon jam salad dressings? These are extremely versatile & they are all completely original- something I admire. Think of these jams as creative additions & let your recipes go to the next bacon level with very little effort! Want more ideas? They have a ton of creative recipes on their site here!
They have been so kind to me by letting me try their product & now it is your turn! There will be THREE winners & each winner will get to pick their own flavor variety they’d like to try if chosen! Which Bacon Jam speaks to your bacon loving soul?
While many of us are looking forward to spring, it doesn’t mean we are looking forward to spring cleaning. To make spring cleaning a bit more fun, the MPM Blogging Network has joined together to make spring cleaning even more fun! Each participating blog below is hosting their very own unique spring themed giveaway, including spring cleaning items, fashion accessories, and even gift card for purchasing your own Spring treats! To increase your chances of getting something fun, make sure to visit all the blogs linked below.
Also, don’t forget to enter to win our grand prize, a Shark PRO Steam & Spray Mop!
The Blooming Into Spring Blog Hop ends on 5/1/14 at 11:59 PM. The MPM Blogging Networks is not responsible for prize fulfillment and associated bloggers are responsible for their own giveaways. Good luck everyone and happy spring!
Have you ever had Thai peanut sauce? Bottled sauce is okay for most but the real stuff is so easy to make & tastes so much better! Later on this week I’ll have the recipe for the noodles for the Foodie Friday Linkup but for now, I bring you this magical sauce. I seem to go through peanut butter phases- one day I want it for every meal & the next it is a back-of-the-cupboard type of condiment. I’m finicky. This Thai style peanut sauce never lasts long though- I put it on everything from noodles to stir fry to chicken breasts. It makes an awesome dipping sauce as well! Keep reading to whip up your very own batch! This isn’t spot on traditional since I prefer to use my own pizazz & items in my pantry- adjust accordingly!
- 1 8-ounce can coconut milk
- ¾ cup peanut butter
- ½ cup honey or agave nectar
- ½ cup fresh lime juice
- ¼ cup soy sauce
- 1 teaspoon red pepper flakes or Asian chile
- 1 teaspoon garlic
- ½ teaspoon ginger
- In a medium pot on low add coconut milk & peanut butter. Whisk on low to combine.
- Add all remaining ingredients & cook on low until light boil constantly whisking.
- Remove from heat & serve or cool to thicken up. Can be eaten both cool & warm.
So there you have it! I’ve used both chunky & smooth peanut butter int his recipe & both work fine- I find it is personal preference. I normally use smooth & then if I want some extra crunch I can always add some rough-chopped peanuts. I usually jar this or put it in a bowl then store extra in the fridge. This sauce is perfect to recycle into a new recipe another day or night! I’ll be showing you possibly the easiest noodle recipe ever this Friday using this sauce so feel free to prep some! What are your favorite peanut based recipes? I feel like they are sadly often overlooked!
Happy Friday! Have you guys noticed anything new on Home in High Heels? like…say….everything? Completely new setup, I hope you guys will enjoy it! Bare with me as I’m still working out kinks including these photo sizes. Sorry! I’m hoping to have them a nice BIG size soon so you can see details!
But anyway…onto the food!If you caught my Cilantro Lime Ranch Dressing recipe awhile back then you know how much I love my little dressing mixing gadget (check out the Vibe Salad Dressing Mixer on Amazon here!) & it makes me create more recipes out of pure inspiration. Today I’m sharing my easy mix that I use on tacos, with veggies, & even thinned out as a dressing. I call it the Creamy Healthy Avocado Sauce! Keep reading to check out this simple wonder!
So this recipe was born months ago when I had half an avocado that I needed to use up. My husband doesn’t eat them & although I can sit down to a whole one I wanted to make it last. I always have these ingredients on hand with the exception of the avocado so it practically makes itself.
- ½ a ripe avocado
- ¼ to ½ cup Greek yogurt
- 1 to 2 tablespoons milk
- 1 tablespoon lime juice
- ½ a fresh or roasted jalapeno, chopped & seeded OR jalapeno sauce
- 3 pinches fresh cilantro, chopped fine
- Combine all ingredients in food processor or whisk together until creamy. Add more or less milk depending on how thin you'd like it.
- Serve chilled.
This day I was really feeling tacos & this sauce was absolutely a perfect topper! These are roasted chicken tacos on corn tortillas topped with lettuce, Creamy Avocado Sauce, & some beautiful feta cheese. Yum! Also great with chopped veggies (use it in place of ranch!) & just about anything that is good with a chilled topper in my opinion. If you need a dip cut back on the milk & add a touch more greek yogurt. Also great with a tablespoon or two of your favorite salsa.
What are your favorite sauces & dips to whip up in a flash? What do you do with leftover avocados? Link to your recipe below if you have on & check out these other sauces from the Foodie Friday Linkup members! Want to join in on our next linkup? Check out my Lifestyle Blogging Network tab here for more information & how to apply.
Have you ever tried a version of the oh-so-popular Poolside Dip? Recipes for this popular dip have pretty much exploded all over Pinterest. I personally love it especially this skinnier version from Home Trends Utah here. So why am I bothering to make one? Because this is my husband’s favorite dip possibly ever. & it is a bit spicier than most other versions out there.
If table salsa is a bit spicy for you…well then this recipe will need to be altered to fit your needs. Luckily, this is pretty easy to do! Make it your own…but I think our way is tasty as heck!
Kicked Up Serrano Poolside Dip Recipe
from Home in High Heels
1 can Mexican style corn, drained
2-3 Serrano peppers, chopped fine (depending on heat tolerance, for less heat use jalapenos)
16 oz fat-free cream cheese, softened
1 packet Hidden Valley Ranch dip seasoning mix
1/4 cup chunky style salsa, drained (if you like sweet heat think mango or pineapple blend!)
1/2 cup shredded cheese (We like jalapeno or chipotle cheese but a Mexican blend or regular American works too!)
Optional- black olives, bell pepper, green chiles.
1. Start with the cream cheese in a bowl & begin wither mixing with a spatula or beating on low with a mixer. I personally like using the mixer. Next add the ranch mix, Serrano peppers, & cheese so it really mixes together.
2. Add the rest of the ingredients & mix to combine, preferably with a spatula. You’ll have something a bit dense, add a bit of the salsa undrained for something a bit thinner.
3. You can serve it as is or cover & refrigerate. If you like a lot of heat that’s the way to go. The peppers will encompass the rest of the dip & will be hotter the next day. Serve chilled.
I’d like to lie & say we eat this with something healthy like vegetables…but we honestly prefer chips. This dip is such a big hit that any time we have a get together or Ryan has a boy’s night elsewhere this is always requested. They’ll probably never taste another dip from me since I fear I’ll be set ablaze!
I’d love to hear if you make this recipe & what you change up! Also don’t forget to check out the other fabulous dip recipes from the Friday Foodie Linkup below!
When you really love salads & sauces, you find ways to make them a bit more interesting! My favorite way to kick up a salad fast is to create a new dressing. I love greek yogurt bases because I grew up eating ranch. It is an easy switch once you start playing around!
I also thought I’d show you my favorite salad dressing container (you can check out the Vibe Salad Dressing Mixer here on Amazon! ) which is perfect for my life. It is small enough that I don’t make too much (since I change things up a lot I try not to make things that go bad quickly in bulk) but large enough that you can really mix everything with the little stirrer. Plus, no mess! I just love it. My only complaint is that when you make creamy dressings, the spout is a little small but it doesn’t bother me. I just take off the lid. it is perfect for vinaigrette & thinner dressings though!
from Home in High Heels
1 cup loosely packed cilantro, chopped
1/2 cup plain Greek yogurt
1/4-1/3 cup olive oil depending on texture preference
3 tablespoons fresh lime juice
1/2 tablespoon white vinegar
1 garlic clove
1/8 teaspoon salt
1/8 teaspoon fresh pepper
Optional: Chipotle pepper, jalapeno, habanero pepper, fresh lemon, flavored oils.
I really like this dressing a lot & I sometimes top it with some roasted salsa. Ryan isn’t a huge fan of cilantro but he still eats it. He prefers Italian though. If you’re looking for something a bit different, I think you’ll really like this! It is my favorite with a nice bowl of tortilla soup or tacos!
When we were out shopping we spotted a great deal on steak. This happened to be chuck steak so it definitely needed a marinade to help tenderize. I paired it with lightly grilled green beans & a salad for a healthy dinner. I’m also going to show you our new favorite grill which you can use both indoors & outdoors! Keep reading to see the recipe for the marinade & create your own!
First let me introduce you to our new grill! We’ve had this baby for a few months & we’re quite attached. This is the George Foreman Indoor/Outdoor Grill which we bought from Kohls. It isn’t on the site anymore but we got a great deal. We bought it while they were having Kohls Cash ( $10 Kohls Cash for every $50 spent) & a 30% off coupon. The link above is to the grill on Amazon. It was totally worth every penny! I love it because I have the counter space for it & we also use it outside on the stand it comes with. It also has wonderfully easy clean up!
Now let’s talk about this amazing steak marinade! Here is the easy recipe for 3-4 medium steaks.
from Home in High Heels
1/3 cup soy sauce (I used reduce sodium)
1/4 cup Worcestershire sauce
2 tablespoons balsamic vinegar
2 tablespoons brown sugar
1.5 teaspoons ginger
2 teaspoons fresh minced garlic
1 teaspoon onion powder
salt & pepper to taste
Optional: one teaspoon liquid smoke.
Directions: Mix all ingredients together & immerse steaks. I like to turn them halfway through the marinading process. If you put it in the night before just flip in the morning to make sure it works its way all the way through. The brown sugar helps to give it that great grill marked look but you can opt out if you aren’t a fan. I think it adds to the flavor.
I served the steaks with lemon butter green beans after tossing them on the grill a bit to heat them up. Love these flavors together. I also knew we’d want a salad so I went with something light & fresh.
This is a mixed greens salad tossed with raspberry vinaigrette. I then added some beautiful fresh feta cheese & for some crunch some lightly salted roasted edamame beans.
So I found this fabulous little recipe on Pinterest (thus being part of the Pinterest series!) & had to try it! The original recipe is from Chef in Training & I urge you to check out their other recipes! Some fab stuff there! I kind of flubbed this a bit by doubling the sauce but it still turned out really tasty. I also tweaked it a bit myself. I doubled it because we always eat a lot of veggies with stir fry so I thought there wouldn’t be enough sauce. There was…so much! So here is the recipe NOT doubled! We also added some kick…but it could have used more!
Originally from Chef in Training
2.5 pound boneless, skinless chicken breasts
1 cup honey
1/2 cup soy sauce
4 tablespoons diced onion
4 tablespoons ketchup
2 tablespoon canola oil
2 cloves garlic, minced
1/2 teaspoon red pepper flakes
1 tablespoon garlic chili sauce
4 teaspoons cornstarch dissolved in 6 Tablespoons water
Season both sides of chicken with lightly with salt and pepper, put into crock pot. In a small bowl, combine all the other ingredients except the cornstarch + water mixture. Pour over chicken.
Cook on low for 3-4 hours or on high 1 1/2 – 2 1/2 hours, or just until chicken is cooked through.
Remove chicken from crock pot, leave sauce. Dissolve 4 teaspoons of cornstarch in 6 tablespoons of water and pour into crock pot. Stir to combine with sauce.
Replace lid and cook sauce on high for fifteen more minutes or until slightly thickened.
Cut chicken into bite size pieces, then return to pot and toss with sauce before serving.
Sprinkle with sesame seeds before serving.
We ate this 2 nights in a row (there’s only 2 of us!) over broccoli & rice. Hubby really liked it & is looking forward to having it again! To reheat, add to a small sauce pot with a bit of water. Stir as it heats & it will be just as tasty as the first night! If you like heat, add more than above. I just didn’t want to burn any tongues! I have a very high heat tolerance so I always go on the way low end when adding recipes.
I feel like ranch dip is such a California thing. We eat it with nearly everything & I get odd looks every time I dip my fries into it. If you’re a ranch lover who wants a healthy alternative that still tastes like ranch…you’re in luck!
2 tablespoons plain greek yogurt
2 teaspoons ranch seasoning (more or less to your liking)
a bit of water or milk to thin
That’s it! Just mix it all together & gobble it up! I love this with a yellow or orange bell pepper as an afternoon snack. To use as a dressing on salad, thin it out a bit more & for a chip dip you won’t need to thin as much. Just know that if you make a big batch, greek yogurt lasts a long time in the fridge! Just check your date!
I hope you enjoyed this little post & a healthier ranch dip! I also use greek yogurt in place of many things in recipes so watch out for that in the future!