Recipes just for you.
What a fantastic idea.
Although creating recipes is a hobby for me, there are times that I need a hand figuring out what I’ll be making for dinner; I’m tired and I need something to make the decision for me so I can get food on the table. Usually it’s the days I work, or times that I’m just not in the mood to come up with something new to add to our dinner rotation.
After making a profile, it gives you recommendations based on your preferences.
It gave me so many great options. I decided to make Shrimp and Queso Fresco Empanadas with Charred Tomatillo Sauce. They were excellent. My daughter is very picky, and will not eat any meat or seafood, so I customized hers by omitting the shrimp. She loves all kinds of cheeses, so they went over really well with her.
Aren’t they cute?
These would be great for a picnic, using the tomatillo sauce as a dip.
For the recipe, go here.
p.s. I made a double batch of the shrimp filling (you never know what you could do with it!). I used it as a filling for wonton skins, baked them on 400 degrees for about 10 minutes and dipped them in the tomatillo sauce. My husband absolutely LOVED these.
This post was sponsored by McCormick, however all opinions are my own. #MyFlavorPrint
I know the name is long. I just can’t figure out how to describe it in a baby version. It’s just sooooo good and I have to let you know in the title exactly what this is.
Buffalo coleslaw? Yes, absolutely. Have I ever made it before? I don’t think so, but there’s a first for everything. How else to compliment mango salsa on top of blackened fish?
To begin with, I didn’t use quite as much flour. I probably used closer to 4 cups as oppposed to 4 1/2. I also used half all-purpose flour and half bread flour. I didn’t know how it would come out, but I’m glad I gambled. Lastly, I didn’t realize that I was out of granulated sugar and I subbed with powdered. Look, I’m not a huge baker, so I didn’t know if it would make a difference or not, so I threw caution to the wind. If you know me, you know I have absolutely no patience. I wanted to make pretzel buns.
So, damnit, I did it and it all worked.
This sandwich is a very good combination of summer – light and fresh with the mango salsa and fish, nice and spicy with the blackening seasoning (not to mention the buffalo sauce in the slaw), but just enough heartiness with the pretzel bun.
How good would this be sitting in a beachside restaurant patio with an ice cold margarita? I just love summer.
Here’s your printable-
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However, I’m really struggling with how to write this recipe.
See, I want this to be easy for you but the fact that I used leftovers makes it a bit difficult. I had about a dozen bacon wrapped jalapeno poppers leftover from a dinner party a few days ago, and I just couldn’t throw them away. I have a hard time wasting food – I mean, damn, it’s so expensive.
And, for God’s sake, it’s food.
Second – do you have a dozen leftover jalapeno poppers? I have no idea of knowing. It’s probably a no.
So, I’m just gonna tell you what I did and give you the ingredients and instructions to make these happen – and it’s quite easy even without having poppers at your disposal.
With my 12 leftover poppers, I reheated them in the oven at 450, let them cool and put them through my food processor and filled wonton skins – kinda like dumplings – and baked them. THEN I made two different dipping sauces. The first one is a mango sauce with rice wine vinegar, and the second is an avocado ranch sauce.
Yes – it’s another slider. Don’t judge a girl for having a million and one ways to use slider buns. Just listen. Or, read.
These. I just can’t even begin.
Ok, maybe I can. They’re beyond fantastic – thebomb.com. Oh, wait, is thebomb.com so yesterday? Or was it so 2012, or maybe so 2011? Hell, I have no idea. I can’ t keep up. I’m now 38; to my kids I’m sure I seem ancient.
I have tried to make homemade jerk sauce, but so far I haven’t had much success; I get almost there but there’s some tweaking to do. I’ll keep trying, but for now these turn out beautifully with bottled Jerk sauce and slow cooked chicken.
Oh, and of course, arugula. These are so simple to make.
And BTW, the Gorgonzola takes them way over the top. Do not leave that stuff out. Trust me?
It’s summer – as you all know it’s my very, very favorite time of year. When I was a kid it was because my birthday is in July. Today, it’s simply because I hate, hate, hate cold weather. It makes me want to cuss.
On another note, this year, my family made my birthday so very special, which was yesterday. First of all, my kids bought me a dress – Yes – my teens. My daughter made note of it while the two of us were internet-window-shopping. Here it is -
Mark was so sweet too -
They gave me a very special birthday. My favorite part was everybody being together and, of course, eating. My cousin (should be my sister), Meighan of The Meighan Project (check out her blog; it’s awesome and so damn inspiring), her fiance Ben, and many of Katelyn’s friends hung out with us (friends not pictured), ate and laughed and I enjoyed it so much.
I mean, why not?
This was my first time to make homemade ice cream using eggs. I typically make the whole cream, sugar, etc. version. I’ve been wanting to try out a hard core version of homemade ice cream, and I decided to try out Brown Eyed Baker’s Mint Chocolate Chip Ice Cream recipe. As much as I don’t have an affinity for sweets…
This was the bomb.com. The kids LOVED the ice cream. This lovely little shake/cocktail is a combination of fantastic homemade mint chocolate chip ice cream, Pinnacle Whipped Vodka, Diet Barq’s Root Beer, whipped cream and a lovely cherry on top.
Oh, and BTW a few years ago I made this White Chocolate White Russian made with Pinnacle Whipped Vodka that was amazing. It has been one of my most popular recipes since I started this itty bitty teeny tiny blog. You need to check it out.
Here’s the printable – and keep in mind the kids didn’t sample the real version. There’s was sans the whipped vodka.