Note: I was sent bottles of Fresh Vine Wine Rosé in order to make this post. Opinions are mine alone.
It is absolutely rosé season! And what is better than a refreshing, cold glass of rosé? An ice-cold glass of Strawberry Frose, of course!
This recipe is a simple way to upgrade your normal glass of rosé, making it perfect for warm summer nights spent with friends.
For this recipe, I am using Fresh Vine Wine Rosé. Produced and bottled in Napa, California, Fresh Vine Wine’s are premium, great tasting wines with careful attention to lower calorie, carb, and sugar content.
The Fresh Vine Wine Rosé is a blend of Pinot Grigio and Pinot Noir pressed then fermented and aged in stainless steel, with notes of nectarine, stone fruit, and melon with a bit of acidity, which will work perfectly with the balanced sweetness of strawberries!
Well, I’m sure this comes as no surprise but now that I know how easy it is to make homemade ice cream, I’m trying out more and more flavors. This recipe for Homemade Nutella Ice Cream was one of my husband’s first requests.
(He’s a HUGE Nutella fan, which is why I have quite a few Nutella-filled recipes on my blog.)
This recipe is actually even easier than the pistachio one, so I was happy to make this for him. It does not have any egg yolks in the recipe, and you don’t even have to heat the cream mixture! With just five ingredients, it comes together in no time as well!
You will still need some equipment to help make this recipe (paid links):
Note: I was sent bottles of OCEAN SPRAY CRAN•TROPICAL™ CRANBERRY TROPICAL JUICE DRINK in order to make this post. Opinions are mine alone.
Outdoor summer events call for fun cocktails, don’t you think? And this oh so pretty (and tasty) Tropical Margarita from Ocean Spray is sure to become one of your favorites outdoor sips!
It’s no secret how much I love ice cream, but I haven’t really tried to make much at home. With the beautiful weather we have been having, I figured it was time to try! I happened to have some shelled pistachios on hand, so why not make some Homemade Pistachio Ice Cream?
Pistachio ice cream is one of my absolute favorite flavors, and I had no clue how easy it was to make my own homemade version!
Did you know that I have over 1,000 recipes on my blog? That’s a lot of cooking inspiration! So it’s probably not a surprise that I like to look back on old recipes I’ve made and either use them as is or change them up a bit and make a new recipe! This recipe for Sambal Chicken with Peppers and Tomatoes is heavily inspired by my old post for Spicy Moroccan Chicken Skewers, which is originally a Cooking Light recipe.
The chicken has a light heat to it, which adds nice flavor to the overall dish. I grilled my chicken, but you can also sauté it on days where the weather isn’t cooperating for grilling!
Ingredients:
1 1/2 tablespoons minced garlic
1 1/2 tablespoons chile paste (such as sambal oelek)
2 tablespoons olive oil
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1 1/2 lbs boneless skinless chicken thighs
1 bell pepper, seeds and membranes removed, sliced
I am in full preparation mode for my sister’s upcoming baby shower. We are doing a honeybee theme, I’ve been working on a beehive cake, honeycomb decorations, and honey-filled beverages, including this Bees Knees Batch Cocktail.
The Bee’s Knees is a Prohibition-era cocktail made with gin, lemon juice, and honey simple syrup. This batch cocktail version adds lemon seltzer to make it more of a sip-able day cocktail with a little bit of fizziness.
Ingredients (makes 20 servings; multiply/divide as needed):
Before I share this recipe for Cheesesteak Dip, I will be honest. I’m not a football fan. But I am a fan of bragging about Philadelphia, so I have to at least acknowledge the Eagles heading back to the Super Bowl! And, naturally, I’m doing it the only way I know how: through food.
There are quite a few “Philly Cheesesteak Dip” recipes out there, but as a Philadelphian, I’m a bit perplexed with why they all have bell peppers in them. I have never had a cheesesteak with bell peppers on it! So, I decided it was time for me to do my version. It doesn’t taste exactly like a cheesesteak (the cheese-to-steak proportion is out of whack), but it’s tasty and in the end, maybe that’s all that matters!
I am a “provolone wit” kinda girl, so my recipe is based on that: sauteed onions, a mixture of sharp and mild provolone, and shaved beef.
Ingredients (makes 16 servings):
2 tablespoons butter (or vegetable oil, if preferred), divided
I hope you’ll allow me one more festive holiday recipe. Honestly, these Holiday Spiced Nuts are so tasty, they can (and should!) be enjoyed all year!
Around Thanksgiving, I was in Lancaster, PA and popped into Lancaster Central Market. While there, I stumbled upon Totally Nutz, which sells various cinnamon glazed nuts. They were so addicting, I wanted to try my own at home!
This recipe includes a bit more of the “holiday” spices than just cinnamon and includes four different types of nuts: pecans, walnuts, almonds, and cashews for a tasty sweet and spiced mixture!
I am quite the fan of Eggnog (as well as its coconut-y cousin, Coquito), so once it hits December, I am up for any excuse to have a little sip of it!
The Mixer, a website with recipes for cocktail making for all occasions, must know of my affinity for eggnog, because they sent me a recipe for an Eggnog Martini that I just had to try and share!
This recipe is quick and easy because it uses store-bought eggnog. To make it even more simple, stir up a large batch so when you’re ready to enjoy with friends, all you have to do is pour it into glasses!
Eggnog is synonymous with the holidays, so I wanted to share The Mixer’s recipe ASAP so you can enjoy it with friends and family as well!
Note: I was sent a copy of America’s Test Kitchen The Complete Modern Pantry Cookbook in order to write this review. Opinions are mine alone.
Recently, my husband and I moved to the suburbs. One of the biggest adjustments has been having to make basically every single meal at home, where when we lived in Philadelphia, we were able to get amazing takeout whenever I was too wiped to cook or hadn’t gone food shopping.
So when I was contacted to review America’s Test Kitchen The Complete Modern Pantry Cookbook (paid link), I jumped at the chance. This book gives you more of a blueprint than tried and true recipes so that you can easily use whatever you might have on hand. The Complete Modern Pantry has a ton of information and tips to help home cooks reduce waste, save money, and get the most out of their grocery purchases.
The CompleteModernPantry is anchored in the realization that every pantry is unique. Rather than expect all readers to have similarly stocked pantries, the recipes and suggestions in this book focus on what the ingredients do for the finished dish, instead of what they are. This book also looks to remove many of the common hurdles to creativity by empowering home cooks to:
Utilize a wide range of tangible variations and suggested improvisation to core Test Kitchen recipes so new ingredients don’t need to be purchased.
Understand key principles to everyday recipes (and some not-so-everyday) so they feel confident iterating on them based upon what is on hand in their kitchen.
Recognize how simple changes to a few ingredients in a recipe can make a big impact on the appearance and flavors of a dish- getting rid of the monotony of common meals.
The book has plenty of information on how to store fruits and vegetables in a way that will extend shelf life, recipes that rely on frozen items such as frozen tilapia which is cost effective are included as are tips on making the most of ingredients.
I was really impressed with a lot of the main dishes in this cookbook but I couldn’t stop thinking about this recipe for Spicy Carrot Dip that would be perfect to serve last minute guests, so I wanted to highlight it here.
This recipe uses fresh carrots, plus a bunch of spices and hot sauce to deliver a flavorful dip! I actually had all of these ingredients already on hand, making it super easy to make.
Ingredients:
2 1/2 tablespoons olive oil, divided, plus more for serving
Note: I received a cooler bag with BrightFarms local leafy greens and salad ingredients in order to write this post. Opinions are mine alone.
I am so excited to share this Autumn Delicata Squash Salad recipe with you, thanks to BrightFarms!
I recently received a lovely delivery from BrightFarms, the leading provider of locally grown packaged salads.
BrightFarms operates hydroponic greenhouse farms right outside the communities where they are sold, including one in Selinsgrove, PA, about 150 miles from Philadelphia. The indoor farming company has revolutionized what’s possible in the agricultural industry by growing produce indoors and in carefully controlled greenhouses without ever using pesticides.
Their products are:
Pesticide-Free: Proudly pesticide free and non-GMO to keep your family safe
Greenhouse/Sustainably Grown: Greenhouses provide the ideal environment to grow 365 days/year to peak flavor
Locally Grown: Greens are grown, harvested & delivered to stores in as little as 24 hours, so BrightFarms greens are at peak freshness and flavor when arriving in your fridge
My BrightFarms cooler bag was filled with a bunch of goodies, including the ingredients to make this delicious Autumn Delicata Squash Salad!
Well. It became fall weather basically overnight, which means it is time for more slow cooker recipes! This recipe for Slow Cooker Short Ribs is melt-in-your-mouth tender and is basically the most comforting meal ever made when served over mashed potatoes.
This recipe is adapted from Delish and will definitely serve a crowd or can be made ahead of time and frozen.
Ingredients:
5 lbs bone-in beef short ribs, sliced crosswise
salt and pepper, to taste
1 tablespoon vegetable oil
1/2 cup low sodium soy sauce (or coconut aminos to make gluten free)
