It’s summertime! It’s hot; time for lazy days by the pool, grilling out and – of course – ice cream. Ready to win some cool summer kitchen play things??
Of course you are.
I’ve teamed up with a group of fantastic bloggers to offer one reader the opportunity to win this bundle, which includes (1) Cuisinart Soft Serve Ice Cream Maker, (1) set of colorful ice cream bowls with spoons and (1) copy of David Lebovitz’s book “The Perfect Scoop“.
Leave us a message below and tell us what ice cream you would make if you won, and follow the widget below for more chances to win.
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Today was my Monday. I work tomorrow.
And the next.
Anyway, now that I have that off my chest, here’s a fun little recipe to add to your regular dinner rotation. I’m pretty proud of these. It’s a big pretzel-y salty pillow of cheesy spaghetti. It’s big, fat salty pretzel balls filled with spaghetti in meat sauce and mozzarella.
I mean, what could be better than that?
- I used half all purpose flour and half bread flour and only used 4 cups instead of 4 1/2.
- I was out of granulated sugar so I used two tsp. of powdered. Crazy, I know. But it worked.
Spaghetti with meat sauce is something everybody makes on a regular basis. We all make our sauces differently and everyone has their own unique version, but it’s definitely a dinner staple. I’ve learned SO much by making my sauce over the years. Sometimes it’s a major hit, and sometimes I ruin the shit out of it by getting too crazy with my experiments. It’s all part of it, right?
There’s a few things I’ve learned just by trial and error that I don’t veer far from. (In case you’re interested).
1) I don’t use the very leanest cut of meat, but I definitely don’t use the fat ass meat, either. I do think you need a little fat for flavor. If you end up using cheap ground beef, make sure you DRAIN IT! Trust me, if it’s the fatty meat, it will continue to ooze a little more fat. I typically use 80/20, but 70/30 works, with some draining.
2) I usually add about 1/4 cup of full bodied red wine – like Cabernet or Shiraz. Shiraz is my favorite to use. It adds a depth to the flavor that I just can’t explain other than it tastes so damn good. Trust me.
3) I also add a splash of red wine or balsamic vinegar. Again, I can’t explain what it does other than it adds a little kick that you won’t get from anything else. Add this when your sauce has been simmering for a while and you’re about ready to serve it.
4) Don’t over salt! Taste, taste, and keep tasting. The longer your sauce cooks, the more your flavors will come together. You don’t want to ruin a whole batch of sauce by getting batshit crazy with the salt shaker. It’s just not worth it. Trust me, I’ve done it.
Now, I know this definitely looks like a big fat mess. But it’s a delicious mess.
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.