One of my favorite things to make when entertaining or when I have to bring something to a party or picnic is crab dip. Everyone always loves it, so when I saw this version, I knew I had to try it. I never made one with cheese before and it really is a game changer. The cheddar with the crab is a great combination!!! Bon Appetit!!!
adapted from cooking professionally
Ingredients
• 8-ounce package cream cheese or Neufchatel, softened
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1 cup shredded sharp cheddar cheese
• 1 tablespoon white onion, grated
• 2 (6 ounce) cans lump crab meat
• 1 teaspoon all-purpose seasoning
• 1/2 teaspoon Worcestershire
• 1/2 lemon, juiced
• 2 tablespoons finely chopped Italian parsley
• a few drops of hot sauce, to taste• freshly ground black pepper to taste
• Sliced green onions, for garnish
Step 1
Set your oven to 350 degrees F.
Step 2
In a mixing bowl, cream together mayonnaise, sour cream, and cream cheese. Add all other ingredients and continue to mix until completely combined.
Step 3
Spoon into a small baking dish.
Step 4
Bake for 25 to 30 minutes until the cheese is starting to brown on the top and the dip is starting to boil. Serve with crackers (Ritz works well) and celery sticks.
The other day a friend was saying she is so disappointed that there are no places around us where you can get really good nachos. It seems like they used to be on every menu and now they are nowhere to be found. I started thinking about it and decided she was 100% right. I guess the only alternative would be for us is to perfect them at home. I found this sheet pan nacho recipe and it really sounded perfect. I altered the recipe to add the shredded lettuce but you really do not need it. It sometimes can tend to get soggy. Other than that I think this recipe is so easy and looks so good. It will definitely become a summer staple. The entire tray is filling enough for a meal on a hot day! Bon Appetit!
Adapted from Cooking Professionally
Ingredients
• 1 pound ground beef, cooked (can be made meatless as well)
12 ounces salted tortilla chips 1/2 cup cooked pinto beans, drained (either homemade or canned)
1/4 cup red salsa
1/4 cup chopped white onion
1/8 cup green onion
3 cups Oaxaca cheese, grated or shredded•
1/3 cup sour cream
1 Roma tomato, finely chopped
3 tablespoons cilantro, roughly chopped•
1 avocado, cubed or sliced
Shredded lettuce
Jalapenos, optional
Directions
In a large skillet over medium-high heat, cook the ground beef until no pink remains. (If you are using the meat otherwise skip this step)
Begin by preheating the oven to 400 degrees F.Step 3
Lightly grease a rimmed baking sheet and layer with 3/4 of the tortilla chips, ground beef, beans, salsa, white onion, green onion, and 1 cup of the Oaxaca cheese.
Then, add the remaining chips to the top, and sprinkle with 2 cups of cheese.
Bake in the oven for 8-10 minutes, or until the cheese has melted.
Top with sour cream, tomatoes, cilantro, avocado, and whatever toppings you desire!
After this heatwave we can all use a little ice cream, especially to celebrate the 4th of July Holiday. I saw this recipe in a blog post last week and bookmarked it to share with you. This is so easy and fun for all the family to make together. You can also add any of your favorite mix-ins to the ice cream to make it even better! Some favorites are Oreos, crunchy cereal, brownies, peanut butter cups, etc. Bon Appetit!!!
Adapted from food network
Ice Cream:
One 14-ounce can sweeten condensed milk
2 teaspoons pure vanilla extract
Pinch fine salt
2 cups heavy cream, cold
- Whisk together the condensed milk, vanilla, and salt in a large bowl; set aside.
- Whip the cream with a mixer on medium-high speed until firm peaks form, about 2 minutes. Fold about 1 cup of the whipped cream into the condensed milk mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended. Pour into a chilled 9-by-5-by-3-inch metal loaf pan (I love this one), and freeze, covered, until thick and creamy, like soft-serve, about 2 hours. Swirl in any desired mix-ins with a spoon. Continue to freeze, covered, until solid and scoopable, about 3 hours more.
I have not done a fun cocktail in a while. I saw this recipe and I really wanted to try it. I love homemade lemonaid. Growing up, every summer, we always used to make Countrytime and my mom would serve it in these plastic green glasses decorated with painted lemons all over them filled to the brim with ice.
I cannot wait to fill up a glass and sit on my patio with my feet up reading a new book….Bottom’s Up!!!
Ingredients
• 4-5 fresh lemons, juiced and strained —about 1 cup juiced•
1/3 cup raw honey, plus more to taste•
4-5 cups filtered water•
12 ounces vodka, or
12 ounces per glass sparkling water (non alcoholic version),
• lemon slices, to garnish
• fresh thyme, rosemary, or mint, to garnish
Directions
Step 1
Stir together lemon juice, honey, and 4 cups of filtered water. Adjust the lemonade to taste and refrigerate until ready to serve.Step 2
Fill your desired glass with ice. Add 1 1/2 ounces of vodka, followed by 2/3 cup of lemonade. Stir until combined. Add a splash of sparkling water and garnish as you please. If you are making this nonalcoholic substitute the vodka for all sparkling water.
This is the easiest yet most delicious dish you can make for dad (or yourself) this weekend. My kids have ordered this in a restaurant before and it is such a winner. I am certain that Dad will flip for this on his special day!!! Bon Appetit!
Adapted from Olivia’s Cuisine
Ingredients
- 4 slices brioche bread, about 3/4″ to 1″ thick
- 4 tablespoons Nutella
- 1 egg
- 1/2 cup whole milk (or half and half)
- 1 tablespoon sugar
- 1 teaspoon vanilla extract
- 1 tablespoon butter
- Powdered sugar, for dusting
- Berries, for garnishing
Instructions
- Spread Nutella in each of the 4 pieces of bread and join them, 2 by 2, like sandwiches.
- In a shallow bowl, whisk the egg, milk, sugar and vanilla extract until well combined.
- Dip each sandwich into the custard, letting it saturate on both sides.
- Preheat a large skillet over medium high heat. Spray with cooking spray and add the butter, swirling the pan to coat the bottom. Once the butter is melted, add the French toasts and cook each side until golden brown (about 1-2 minutes per side).
- Dust the Nutella French toasts with powdered sugar, top with berries and serve.
This recipe is a little out of the box for me. I am really not a big Indian Food but everyone raves about Butter Chicken. I decided to look it up and it actually is quite easy to make. The prep time is only 20 minutes and there are only 3 steps from beginning to end. This is right up my alley. I added the ingredients to my shopping list and have it on the menu for the weekend!! Bon Appetit!!!
(adapted from Cooking Professionally)
Ingredients
• 1 tablespoon oil
1 tablespoon butter
1 medium onion diced
1 teaspoon fresh ginger finely minced or grated (or use paste)
2-3 cloves garlic finely minced or crushed
1 1/2 pounds about 2-3 boneless, skinless chicken breasts, cut into 3/4-inch chunks
4 tablespoons tomato paste or 8 oz can of tomato sauce
1 tablespoon garam masala
1 teaspoon chili powder or paprika, adjust to taste
1 teaspoon mustard seeds
1 teaspoon cumin
1 tsp salt
1/4 tsp black pepper
1 cup heavy cream (sub for half & half or yogurt for low fat)
fresh cilantro, for garnish
Directions
Add the oil and butter to a large skillet over medium-high heat. Once the butter has melted, add the onion and cook until golden. Add the ginger and garlic. Cook for about 30 seconds until fragrant (don’t let it burn).Step 2
Add chicken, tomato paste, and all spices. Cook for 6-7 minutes, stirring frequently until cooked through.Step 3
Add the cream and allow contents to simmer for 8-10 minutes, stirring occasionally. Garnish with fresh cilantro and serve over rice (and some Naan!)