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This post is linked to: Tablescape Thursday
As an Amazon Associate I earn from qualifying purchases.
This post is linked to: Tablescape Thursday
Recently I reviewed a unique cookbook called Ticket to Ride: The Official Cookbook
by Alan R. Moon. If you haven’t yet, read
that review, you can find it here. One of the recipes in that cookbook that turned my head
was this adult milkshake/cocktail that is sooooo delicious. It’s easy to throw
together in a mini blender, and goes down smooth.
2 oz. dark rum or whiskey
2 oz. Kahlúa
2 oz. crème de cacao
2 oz. Cream
of Coconut
2 oz. milk
1 c. ice
Place in the bowl of a high-speed blender, and blend.
Garnish with whipped cream, nutmeg, and a stemmed cherry.
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I suppose I probably shouldn’t have made this when I was frantically involved in a variety of things, and the Roomba
was circling my feet. I had the entire kitchen covered with pots, pans, ingredients, and a freshly squeezed 1/2 cup of lemon
juice (from three zested lemons) into which I had dissolved gelatin. In my
zeal to clean a space to continue on, I hit that cup with my elbow and sent it
sailing down to the floor. Not only did I have to clean up the mess that I had
made, but I also had to squeeze three more lemons! Fortunately, I had them.
Was it worth it? Oh, yeah! This is so refreshingly delicious, light as a
feather, and satisfied both my lemon and cheesecake cravings. It is the perfect
dessert for summer, can be prettily garnished with fresh summer fruit, like
strawberries, blueberries, raspberries, or anything
else that happens to be in season, and is certainly company worthy.
The original recipe called for a graham cracker crust, I wanted something a bit
zingier, so I made a gingersnap crust. You can do what you like. I also added
a few drops of yellow food coloring to make the filling look less white, and
swapped out the vanilla flavoring in the whipped cream used for the garnish
with lemon flavoring because I really wanted to take it over the top. Did I
ever.
Adapted from lifeloveandsugar.com
Crust:
2¼ c. gingersnap crumbs
2 T. sugar
10 T. butter, melted
Cheesecake Filling:
½ c. fresh squeezed lemon juice (3-4 lemons)
1 0.25 oz. pkg. unflavored gelatin (2½ t.)
24 oz. cream cheese, room temperature
½ c. sugar
2-3 drops yellow food coloring
2 T. sour cream
2½ T. lemon zest
1¼ c. heavy whipping cream
¾ c. powdered sugar
Whipped Cream:
1 c. heavy whipping cream
½ c. powdered sugar
1 t. lemon extract
To make the crust:
In a medium bowl combine the crust. Press the mixture into the bottom and up the sides of a 9-inch springform pan. Set in the fridge to chill.
To make the filling:
Place lemon juice into a medium-sized bowl, and sprinkle the powdered gelatin evenly over it; let stand for 4-5 minutes.
Heat the lemon juice and gelatin mixture in the microwave for 10-20 seconds, until just warm and smooth. Stir the sweetened condensed milk into the lemon juice mixture, then set the mixture aside to cool to room temperature.
In another large mixing bowl, add the heavy whipping cream and powdered sugar. Whip on high speed until stiff peaks form. Carefully fold the whipped cream into the cream cheese mixture in two parts until well combined. Pour the filling into the prepared crust and spread into an even layer using an offset spatula. Refrigerate cheesecake until firm, 5-6 hours or overnight.
Remove it from the springform pan and set on a plate or serving platter.
To garnish:
Place heavy cream, powdered sugar, and lemon extract into a medium mixing bowl. Whip on high speed until stiff peaks form. Pipe swirls of around the edge of the cheesecake, and garnish as you see fit.
Refrigerate until ready to serve. Cheesecake is best for 4-5
days.
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As seen on Damn Delicious
1 c. basmati rice
1½ lbs. boneless, skinless chicken thighs, cut into 1” chunks
Kosher salt and freshly ground black pepper, to taste
1½ T. olive oil
1 medium Melissa’s shallot, diced
3 T. tomato paste
3 T. red curry paste
3 cloves Melissa’s garlic, minced
1 T. freshly grated Melissa’s ginger
1 12-oz. can unsweetened coconut milk
½ c. chicken stock
1 medium red bell pepper, chopped
1 medium yellow bell pepper, chopped
3 T. chopped fresh cilantro leaves
1 T. chopped fresh Thai basil leaves
1 T. freshly squeezed lime juice
Prepare rice according to package instructions; set aside.
Season chicken with 1 teaspoon salt and ½ teaspoon pepper.
Heat olive oil in a large stockpot or Dutch oven over medium heat. Add chicken and shallot, and cook, stirring occasionally, until chicken is evenly browned, about 6-8 minutes.
Stir in tomato paste, red curry paste, garlic and ginger until fragrant, about 2 minutes.
Stir in coconut milk and chicken stock; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer until slightly reduced, about 7-10 minutes.
Stir in bell peppers until softened, about 5-8 minutes.
Stir in cilantro, basil and lime juice; season with salt and pepper, to taste.
Serve warm over rice.
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2 22-oz. cans baked beans
2 21-oz. cans apple pie filling
1 small onion, diced
½ c. BBQ sauce
1 12-oz. pkg. bacon, cooked and rough chopped
¼ c. bourbon
1 t. Brown Sugar Bourbon seasoning
Place all ingredients into a 6-quart slow cooker
in the order listed. Give it a good stir, and cook on low for 4-5
hours; high for 2-3 hours. Serve hot.
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4 boneless pork chops, 1” thick
½ t. garlic powder
Kosher salt
Freshly ground black pepper
1 T. olive oil
1 T. butter
2 large Melissa’s shallots, chopped
¾ c. chicken broth
1 5.2-oz. pkg. Boursin Fine Herbs & Garlic cheese, softened
1-2 T. chopped fresh parsley
If you have the time, remove pork chops from the refrigerator 15 to 20 minutes prior to beginning the recipe.
Pat chops dry with a paper towel, and season both sides with the garlic powder, salt, and pepper.
Heat a 12-inch skillet over medium-high heat. Add olive oil and butter and get it good and hot without burning. Cook the pork chops for 5 minutes per side or until golden; remove to a warm plate.
To the skillet, add the shallots and sauté for about 3-5 minutes or until softened and lightly browned. Add more oil to the pan, if needed.
Add the chicken broth and the Boursin to the skillet. Stir until smooth and creamy. Simmer for 4-5 minutes, and then stir in the chopped parsley.
Add the pork chops (and any plate juices) back in and simmer for
another 3-5 minutes or until the sauce has thickened a bit more and the pork
chops are cooked through (145°F. minimum). Adjust seasoning if necessary.
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Asparagus is one of those superfoods that you probably don’t hear all that much about. It is low in calories (I’m told that one spear is a mere 3 calories), and is packed with vitamins and minerals, like vitamin C, E, K, B6, as well as folate, iron, copper, calcium, protein, and fiber. That is seriously healthy, ergo we should probably be eating a lot more of it.
This simple salad can be
made ahead and served as a main dish for lunch, or as a side dish for dinner. I used both purple and green asparagus, not realizing that, as is the case
with purple string beans, the color goes away in blanching. You can make all of
these gradients ahead of time and assemble just before serving. It’s simple,
it’s elegant, it’s healthy, and it is seriously good.Asparagus Salad with Dijon Vinaigrette
1 l hard boiled egg, peeled and quartered
1 bunch Melissa’s asparagus
2 slices bacon, cooked and crumbled
Dijon Vinaigrette (recipe below)
Bring a large pot of salted water to a boil; blanch asparagus for three minutes. Remove to a bowl of ice water; set aside.
After asparagus has cooled turn out into a strainer to drain while you make the vinaigrette.
Arrange the asparagus and egg quarters on a plate, top with bacon and drizzle with vinaigrette.
Dijon Vinaigrette
2 T. sherry vinegar
½ T. minced Melissa’s shallot
1 clove garlic
½ T. Dijon mustard
1/3 c. extra-virgin olive oil
Kosher salt
Freshly ground black pepper
Place ingredients into the work bowl of a mini blender and blend until emulsified.
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2 lbs. russet potatoes, peeled and cubed
Kosher salt and freshly ground black pepper
3 T. sherry vinegar
¾ c. Duke’s mayonnaise
¼ c. sour cream
2 T. yellow mustard
1 T. sugar
1/3 c. dill pickle relish
2 T. pickle or olive brine
3 stalks celery, chopped
4 scallions, chopped
¼ c. chopped fresh parsley
3 hard boiled eggs
Paprika, for topping
Put the potatoes in a large saucepan with salted water to cover. Bring to a simmer and cook until fork tender, 8 to 10 minutes.
Drain and transfer to a large bowl. Add the vinegar and ½ teaspoon salt; toss, and let stand for 10 minutes.
In a small bowl, whisk together mayonnaise, sour cream, mustard,
and sugar. Fold in relish, brine, celery, and scallions. Pour over potatoes and
fold together to combine. Season to taste with salt and pepper; fold in
hard-boiled eggs and parsley. Refrigerate two hours or overnight. Sprinkle with
paprika to garnish.
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