Cooking Method: Mixing
Herb Coeur à la Crème
I made Ina Garten's Herb Coeur à la Crème, which turned out to be a big hit. It's meant to be made in a heart-shaped mold with holes in the bottom. I made mine in a sieve with cheesecloth. It's quite tangy and fresh tasting. Serve it with crackers.
By - Prep: 15 mins
Pickled Harissa Corn Relish
Make this Pickled Harissa Corn Relish while corn is in peak season. It's great served over cumin-rubbed grilled ribeyes, shredded pork or burgers.
- Prep: 15 mins
- Cook: 5 mins
- Yields: Makes 2 Cups
Lillet Negroni
For those of you who do not like Campari—I fall firmly into that camp—there is a way to make a version of the famous cocktail the Negroni, but made with Lillet instead of Campari and dry vermouth instead of red vermouth. My husband made these with Lillet Rouge although the better known white Lillet is great for this drink as well. Eric added a dash of cherry bitters which gave it a slight amaro bitterness without the polarizing bitterness of Campari.
- Prep: 5 mins
- Yields: Makes 1 cocktail
Basil Mint Gimlet
My friend Corina gave me these absolutely beautiful raspberry monogrammed linen cocktail napkins. They are from The Monogrammed Home in San Marino, California. Anyway, my husband made me this Basil Mint Gimlet, which is puts a fresh spin on the traditional gimlet. You can use either vodka or gin. It’s so light and refreshing.
- Prep: 5 mins
- Yields: Makes 1 cocktail
Summer Berry Chicken Salad
This Summer Berry Chicken Salad is actually a copy cat recipe from Wendy's.They only sell this for a limited time in the summer. It's absolutely delicious and rather patriotic looking. Herb-marinated grilled chicken breast topped with sweet, hand-cut strawberries and blueberries, roasted almonds, crumbly feta cheese, and tangy-sweet Raspberry Vinaigrette on a bed of spring lettuce mix. It’s bursting with fresh, summery flavors. You can easily make it at home.
- Prep: 15 mins
- Cook: 15 mins
- Yields: 2 Servings
Five-Spice Asian Chicken Salad with Chili Lime Dressing
I often eat lunch out of one of my prep bowls. This Five-Spice Chicken Asian Salad with Chili Lime Dressing was yesterday's lunch. This recipe is a copy of a salad they sell at Trader Joe's. I always have a hard time figuring out what to have for lunch.
- Prep: 30 mins
- Cook: 15 mins
- Yields: 6 - 8 Servings
Thai Deviled Eggs
We went to a party for a friend you just became an American citizen. She is from Thailand and I was told to bring an hors d'oeuvres. Deviled eggs are very American, but I decided to add some Thai chili sauce to make these Thai Deviled Eggs. I love making variations to this traditional recipe.
- Prep: 10 mins
- Yields: 6 Servings
Pink Panties
We had dinner at our friend Ginger's house and she made me this vodka based cocktail called Pink Panties, mainly because she liked the name! It's light and refreshing. I dare you to try it!
- Prep: 5 mins
- Yields: 1 Serving
Crispy Brussels Sprouts with Lemon-Chive Dipping Sauce
After eating these Crispy Brussels Sprouts with Lemon-Chive Dipping Sauce, you wonder why on earth you didn't like Brussels Sprouts as a kid! This is a snack without the guilt. You're welcome!
By - Prep: 5 mins
- Cook: 20 mins
- Yields: 4 - 6 Servings
Pimiento Cheese
I grew up in the midwest and one of my favorite things was Kraft Pimento Spread in a little jar that you could use for a juice glass. I loved it with Cheez-its. Yes, I know "very classy", but it's delicious and I still like it! Anyway, I decided to make "real" Pimiento Cheese spread. It's mostly popular in the south. It has a hint of spiciness. This spread is perfect for parties served as an appetizer with crackers or spread it on a sandwich, burger, etc...
- Prep: 5 mins
- Yields: Makes about 1½ cups
