Showing posts with label Party. Show all posts
Showing posts with label Party. Show all posts

Saturday, February 7, 2015

Blood Orange Rum Fizz for #Valentines {#TripleSBites #drink}

Can you believe that I have yet another post this week?! Yes, I am on a roll…

Today it's time for an adult beverage for the #TripleSBites event just in time for Valentine's Day.  Now truth be said, I like cocktails but never really make them at home well except for the occasional Campari with OJ or Soda so this really took me a bit out of my comfort zone.  Remember the Blood Orange Simple Syrup?  Yes, it does not just turn into Blood Orange Lemonade, but it's also a cocktail.
Let me introduce you to the Blood Orange Rum Fizz.

yes, another not so great picture…sorry I really was going to take another pictures….

Blood Orange Rum Fizz
  • 1-1/2 TB Blood Orange Simple Syrup
  • 1-1/2 TB Light Brown Rum
  • Slice of Blood Orange
  • Prosecco, or other sparkling wine
  • Optional ice cubes
  1. Add Blood Orange Simple Syrup and rum to a tall glass.  Stir and mix together
  2. Add Prosecco and blood orange slice
Now don't forget to enter in the giveaway for fantastic by visiting my #TripleSBites Kick off post and be sure to visit all of the participating blogs.

Are you ready for more great inspiration for Valentine's Day from the rest of the fantastic #TripleSBites bloggers?


Disclaimer:  I have received free products from the sponsors for this event.  All opinions are my own.

Tuesday, September 30, 2014

Ducky 13 Bean Soup for #10DaysofTailgate {#Dairyfree #recipe}


Disclaimer:  I have received a package of dried 13 bean soup as well as duck products ~
                     all opinions are my own

How can it be that this is the last day of the #10Daysof Tailgate event already;  I know it is just with everything else time flies when you are having fun.  Let's just say that this last day just snuck up on me but let me also say that I have had so much for preparing foods for this fun event.  Thank you, Camilla for having me, I have had so much fun and learned quite a bit about Tailgating.

Now before I tell you everything there is to know about my Ducky 13 Bean Soup let me remind you that there is a fantastic prizes to be had during the giveaway.  You do not want to miss that now, right?!  To enter all you need to do is enter my #10DaysofTailgate Kick-off Post! and you are all set fingers crossed.

Okay…so now finally Ducky 13 Bean Soup;  yes you can say that I have been having a lot of fun with the duck and not just because I live in Oregon.  Well so I admit to having teased my friends with the Oregon Duck theme maybe just a wee bit because truth be said I really do not have a horse in the game {isn't that what you say?} Are you ready for some warming soup?  It can be cold out there in the parking lot {at least I imagine it to be} and a bowl of warm soup to warms one up instantly.  Savory delicious broth, the bite of 13 different beans, smooth vegetables, and the unexpected taste of duck come together in this beautiful soup.  What do you think? -  Well, it is a winner here….

Ducky 13 Bean Soup
  • 1-1/2 C dried 13 Bean Soup soaked over night
  • 1 tsp Duck fat
  • 1/2 - 1 pack Duck bacon, diced
  • 1 large onion diced
  • 2 large carrots cleaned & diced
  • 6 C water
  • 2 bay leaves
  • Salt and Pepper to taste
  1. Soak beans over night
  2.  Melt fat then add diced bacon pieces and fry them up
  3. Add vegetables to the pan and sauté
  4. Place soaked beans (pour soaking water off) in a slow cooker and add 6 C of water
  5. Add sautéed vegetables and bacon
  6. Set slow cooker on high and cook for 6 hours
Serve with crusty French Bread!

For more fun be sure to check out these recipes…

Starters
Mains
Homemade Honey Mustard Chipotle Chicken Bites by Love and Confections
Beer Cheese Brat Chowder by Cheese Curd In Paradise
Ducky Joes by A Day in the Life on the Farm
Ducky 13 Bean Soup by The Not So Cheesy Kitchen
13 Bean Chili by Miss Laura’s Kitchen
Za’atar Spiced Cashews by The Girl In The Little Red Kitchen
Chicken & Potato Stir Fry on the Grill by Debbi Does Dinner Healthy

Sweets
Boston Lager Cupcakes by Sew You Think You Can Cook

To enter to win one of 14 amazing prizes during our giveaway, see a complete list of participants, and
check out all of our sponsors, please visit my #10DaysofTailgate Kick-off Post!


Saturday, September 27, 2014

Savory Duck Hand Pies for #10DaysofTailgating {#dairyfree #recipe}

Disclaimer: Free products from the sponsors of this event have been received; all opinions are my own 

It's the weekend = party time; bring on the games and the parties to celebrate them.  Will you have a party at your house or be tailgating this weekend.  As far as I know there won't be tailgating in Oregon this weekend as the Oregon Ducks are off, and the Oregon Beaver are not playing at home.  Go Beavers!  Around here people in Portland you are either a Duck or a Beaver…well, I am fine with either team but think that these Savory Duck Hand pies are more a ducky meal to support the Oregon Ducks, but then again….I actually wanted to name these cute hand pies Oregon Duck Hand pies but you know these are so delicious and certainly just want to appeal to one team :)  For the picture I had planned to serve them on a bed of greed lettuce with a side of pineapple salsa ~ you know, green and yellow…well, that did not happen either…

But here take a look at these delicious little hand pies….

Ground duck, sweet and tangy Cherry Chipotle Not Ketchup, ginger, garlic, sesame, carrots and scallions wrapped into flakey dough that is baked to perfection…

Oh, yes…these are absolutely 100% delicious no matter your favorite team; it's crust and perfectly seasoned tasty meat.  Plus it comes together easily - I did not say super quick, but easy.  With a few exceptions i.e. puff pastry I always like to make my own dough, to me it is just like magic when the flour combines with the "butter", water and turns into dough.  That's me - but you can take a shortcut and use puff pastry sheets instead.  

These are Ducky Hand Pies and let me just tell you that Ron was absolutely thrilled.  He absolutely loves duck and this - yes another first - was the first time I have ever cooked duck.  It was perfect with the duck meat but if you do not have duck handy, a beef, pork or a combination of both would work as well.  

Savory Duck Hand Pies

Dough
  • 1 C flour
  • 1/2 Tbl
  •    5 Tbl Earth Balance, or other vegan margarine cut into pieces
  • 1/4 C cold water
  1. In a large bowl combine flour, salt, and margarine. Mix together - by hand - until the entire mixture is crumbly 
  2. Add cold water at once and quickly - I use a scraper and/or my hands - put ingredients together until the ingredients come together into a dough {do not knead}
  3. Place the piece of dough into kitchen wrap and cool for at least 1/2 hour before using
Filling
  1. Heat canola oil and when hot add sesame seeds; sauté until sesame seeds turn slightly golden
  2. Add garlic, ginger, and carrots.  Sauté until fragrant and carrots turn bright orange in color
  3. Add ground duck to the vegetables.  Sauté until duck is crumbly and all the way cooked through.
  4. Stir in Cherry Chipotle Not Ketchup along with a pinch of salt and sauté for another couple of minutes
  5. Add scallions and adjust salt if needed
Finishing and baking
  • 1 egg yolk beaten plus 1 Tbs water
**** Preheat oven to 425F and line one or two cookie sheets with parchment paper ****
  1. Cover your work space with some flour and place cold dough onto it
  2. Roll dough out very thinly
  3. Cut dough into even squares
  4. Place filling onto the middle of each square then fold up the edges 
  5. Place each package onto the prepared baking sheet 
  6. Brush egg onto each package
  7. Bake for about 20 minutes or until golden
Enjoy warm or cold!

For more inspiration take a look at what the other bloggers are bringing to the party today…

Here's what everyone brought to the table today...

Starters
Chicken Bacon RanchTaquitos by Things I Make (for Dinner)
Cherry Chipotle Glazed Wings by A Day in the Life on the Farm
Firewired Pancetta-Wrapped Seafood by Culinary Adventures with Camilla

Mains
Maize and Blue Chicken Salad by Sew You Think You Can Cook
Savory Duck Handpies by The Not So Cheesy Kitchen
Slow Cooker Smoky Date Barbecue Chicken Sandwiches by A Kitchen Hoor’s Adventures
Smokey Red Lentil Chili by Debbi Does Dinner Healthy
Thai Beef Skewers by The Pajama Chef

Sips
Apple Cherry Spice Cocktail by CafeTerraBlog

Dips
Kicked up Spinach Dip by Miss Laura’s Kitchen
Pizza Dip by Making Miracles

Sweets
Peanut Butter & Chocolate Hard Pretzels by The Spiffy Cookie

To enter to win one of 14 amazing prizes during our giveaway, see a complete list of participants, and
check out all of our sponsors, please visit my #10DaysofTailgate Kick-off Post!


Monday, September 22, 2014

Cherry Chipotle Meatloaf Sandwiches for #10DaysofTailgate

Disclaimer: Free products from the sponsors of this event have been received; all opinions are my own 

I am on a roll…three days in a row a post from me; let's just say that this novice tailgater - okay I have not graduated to an actual tailgater but will call myself now a tailgate food preparer.  How are you liking that?  Yes, having just boarded a train in Seattle right next to the football field where I heard the crowds roar makes me thing that I have graduated from novice to tailgate food preparer.  What do you think?  So I know tailgate food has to be a crowd pleaser, portable, and really worth every single bite of it.  You know worth as in mouthwatering delicious; one of those foods to me is meatloaf.  Meatloaf is comfort food to me - simple, plain good food but I realize that it is just not possible to bake a meatloaf at a parking lot.  Well, okay that is if you have a portable oven which - at least to my knowledge - most of us do not bring along in their cars.  So my next thought that was how about a Meatloaf Sandwich; toasted bread topped with thick slices of delicious meatloaf.  That sounds more like tailgating food, right? Oh yes…but just bread and meatloaf?  Not quite like it…condiments the perfect sandwich needs condiments.  So here we go…

Perfectly toasted thick slices of sourdough bread, both slices slathered with a combo of Not Ketchup Cherry Chipotle mixed with mayo, each topped with crisp bright green lettuce, then a thick cut slice of meatloaf studded with bright green specks of parsley topped with bright red fresh tomatoes and rings of red onion.  Yes, it is one big sandwich not a food you will look elegant eating, but it sure is finger-licking good.  So what about the recipe..glad you asked.

First make he meatloaf; not any meatloaf but a Cherry Chipotle Meatloaf…

Cherry Chipotle Meatloaf Sandwiches

  • 1-1/4 lb ground beef
  • 3/4 lb ground pork
  • 1/2 C bread crumbs {make sure they are dairy free}
  • 1 C chopped Italian parsley 
  • 1 C chopped red onion
  • 2 tsp salt
  • Pepper
  • 1 tsp paprika
  • 1 egg
  • 1/2 C Not Ketchup Cherry Chipotle for topping while baking
*** Preheat oven to 375 F ***

Meatloaf
  1. Combine ground meat with all of the ingredients except the Not Ketchup.  Work it together into a dough then shape it into a loaf
  2. Place the loaf into a baking dish then slather it with the Not Ketchup Cherry Chipotle sauce.
  3. Bake in the preheated of for 45 minutes or until the meat is cooked through
  4. When cooked through remove the meatloaf from the oven and let it cool down

Assemble Sandwiches {makes 4 sandwiches}


  • 8 slices of sourdough bread
  • 2-3 TB Not Ketchup Cherry Chipotle
  • 2-3 TB Mayonaise
  • 8 slices of fresh, washed and dried lettuce leaves
  • 1-2 tomatoes sliced
  • 1/4 red onion sliced
  1. Toast 8 slices of sourdough bread
  2. Combine Not Ketchup Cherry Chipotle with mayonnaise
  3. Slather Not Ketchup/Mayo combo on all slices of bread
  4. Place lettuce on all slices
  5. Top half of the lettuce covered slices with thickly cut slices of cool meatloaf
  6. Top meatloaf with red onion and tomato before covering each sandwich with the other half of the prepared lettuce covered bread slices.
  7. Tightly wrap sandwiches then cut them diagonally
Enjoy!


Take a look at the other great recipes...
Here's what the rest of the crew brought to the table...

Starters
Grilled Shrimp with Bloody Mary Dip by Curious Cuisiniere
Carnitas-Stuffed Potatoes with Carrot Karma Pico de Gallo by Culinary Adventures with Camilla

Dips

Mains
Bacon Cheeseburger Egg Rolls by Things I Make (for Dinner)
Brat Bites with Spicy Mustard Dipping Sauce by Cheese Curd In Paradise
Chicken Parmesan Sliders by Debbi Does Dinner Healthy
Cherry Chipotle Meatloaf Sandwiches by The Not So Cheesy Kitchen
Cherry Chipotle Meatballs by From Gate to Plate
Asian-Inspired Turkey Burgers by Sew You Think You Can Cook

Sides
SRC Surprise Recipe by A Day in the Life on the Farm

Sweets
Cinnamon Puppy Chow by The Pajama Chef
Almond Chocolate Chip Cookies by Love and Confections

To enter to win one of 14 amazing prizes during our giveaway, see a complete list of participants, and
check out all of our sponsors, please visit my #10DaysofTailgate Kick-off Post!


Saturday, September 20, 2014

Pineapple Salsa for #10DaysofTailgate

Disclaimer: Free products from the sponsors of this event have been received; all opinions are my own 

And here it is my first - okay novice - post for the #10DaysofTailgating event. Are you ready for the party?

I am bringing fresh Pineapple Salsa for the event; sweet pineapple combined with cilantro and red onions meets the delectable Carrot Karma Hot Sauce. The sweet flavors of pineapple melt together with some nice heat that are cut by the hints of lime.    Oh yes it is so good…well, that is as long as you like fresh pineapple.

Here take a look at my friend Gail volunteering to sample the pineapple salsa in   appropriate tailgating gear….


Fresh Pineapple Salsa {easily doubled}
   1  C finely chopped fresh pineapple
1/4  C finely diced red onion
   1  tsp finely diced and cleaned jalapeño {or more if you like spice}
   2  TB freshly chopped cilantro
1-1/2 TB Carrot Karma Hot Sauce
Salt to taste
  1. Gently combine all of the ingredients
  2. Make at least 30 minutes ahead of time - adjust salt and hot sauce before serving

Have fun and now check out all the other amazing Tailgate food
Starters
Dips
Sips
Sides
Mains
Sweets

To enter to win one of 14 amazing prizes during our giveaway, see a complete list of participants, and check out all of our sponsors, please visit my #10DaysofTailgate Kick-off Post!


Sunday, May 18, 2014

Potato Cucumber Salad {Kartoffel-Gurken Salat} for #SundaySupper with Idaho® Potatoes

Happy Sunday and welcome to a special #SundaySupper where we share twenty different versions of potato salad featuring delicious Idaho® potatoes. Oh yes, twenty as in 20 different recipes for potato salad perfect for all of the BBQ parties coming up this summer, right?! One very important thing to remember when bringing potato salad to a party is food safety; the Idaho Potato Commission has a lot of great safety tips just click on this link including tips such as using store bought pasteurized mayonnaise, leaving eggs out, etc. Be sure to check out those important safety tips. 

Let me tell you I am just a wee bit excited about today's event.  Yes, because not only do I love potatoes but everyone in my house does.  We love potatoes in just about any shapes and form; baked, mashed, fried, cooked…you get the picture, right?!  How about you?  Do you love potatoes just as much as we do?  Be sure to check out the potato recipe contest by our friends at the Idaho Potato Commission  amazing prizes await including tickets to the 2014 Food and Wine Conference.  Don't forget to check out the Idaho Potato Commission on Facebook, Twitter, Instagram, and Pinterest  

At my house no party is complete without potato salad.  There are so many choices when it comes to potato salad and German potato salad.  Our favorite potato salad is not just German but Swabian i.e. Southern German style potato salad.  The Swabian potato salad  never contains mayonnaise but instead broth, oil, and vinegar. It is perfect any time of year and adding cucumber to it makes it even more delicate as well as refreshing.

Yellow Idaho® potatoes work best for my Potato Cucumber Salad and be sure that you have plenty of time before planning to serve it. 

Potato Cucumber Salad
  • 3-1/2 lb yellow Idaho® potatoes 
  • 2 C of your favorite broth
  • 1 C diced onion
  • 2 Tb Canola oil
  • 3 Tb red wine vinegar
  • 1 Tb kosher salt
  • 2 tsp fresh ground pepper
  • 1 Tb Dijon ustard
  • 1/2 C firmly packed minced parsley
  • 1 cucumber, peeled and thinly sliced.

  1. Cook potatoes in jackets until soft.
  2. Drain potatoes and let them cool off.  Peel potatoes when they are cool enough to handle but still warm and slice them thinly.  Place sliced potatoes in a large salad bowl.
  3. Gently heat broth together with the onions in a sauce pan.  
  4. Pour warm broth together with onions over the potatoes.
  5. In a small bowl whisk canola oil with vinegar, salt, pepper, and dijon.  Pour over the potatoes.
  6. Mix potatoes with the broth and vinaigrette.  Cover salad bowl with a plate, or some foil. Let potato salad rest at room temperature for at least 2 hours or until most of the liquid is soaked up by the potatoes.
  7. Adjust salt, pepper, and vinegar to taste.
  8. Add minced parsley as well as cucumber slices.  Let rest for at least another hour
Sunday Supper MovementNow are you ready to check out all of the Idaho® potatoes salad creations...
      Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos. Would you like to join the Sunday Supper Movement? It’s easy! You can sign up by clicking here: Sunday Supper Movement Disclaimer: This post is sponsored by the Idaho Potato Commission. All opinions are my own. 

    Wednesday, April 16, 2014

    Strawberry Cream Swiss Roll {Biskuitrolle}

    Take a look at this beautiful Strawberry Cream  Swiss Roll a.k.a. Biskuitrolle featured on the Sunday Supper Movement page today. Yay - I am so excited….By the way, I filled it with whipped topping the girls can eat so everyone enjoyed this - if I may say so myself - beauty.  

    For the recipe please visit the Sunday Supper Movement




    Thursday, February 20, 2014

    Birthday Lemon Cake {#Dairyfree} & Sunriver fun

    Another year has gone by and Mia Rose is yet another year older.  This was the first year that she did not have a birthday party; now don't you feel sorry for my little pumpkin.  No, it was her choice that we go on a birthday family trip to Sunriver.  Our big little girl ~ birthday fun for the entire family complete with birthday cake, plenty of hot tubbing, swimming, and cross-country skiing.  Yes we all enjoyed ourselves and this was the most relaxing birthday ever….


    Mia Rose is like Ron not a lover of chocolate (how can that be since both Alena and I can go miles for chocolate) and she wanted a different type of cake.  She was very specific not chocolate…then we had an idea lemon.  Oh, yes our Mia Rosie loves lemon she can it them just like that.  So we decided that her birthday cake would be a Lemon Cake.  I brought our loaf pan and all the ingredients along to our rental house, which by the way was perfect.   Let me just tell you that this was the perfect, perfect cake.  It very lemony and next time I may add even a little more yet :) Plus it was super easy to make - even in a kitchen that was not my own…Moist, lemony, delicious, and it kept perfectly for a couple of days.

    Lemon Cake
    For the Cake
    2 untreated lemons
    1/2 tsp Lemon extract
    4 eggs
    1-1-4 C Sugar
    3/4 C + 1 Tbs Orange Juice
    3/4 C + 1 Tbs Olive Oil
    2-1/3 C flour
    2-1/4 tsp baking powder
    For the Frosting
    1/2 untreated lemon
    1-1/2 C powdered sugar

    *** Preheat oven to 390 F and prepare a baking dish*** 

    For the Cake
    1. Squeeze the lemons, and grate the rind of one lemon. Add together with lemon extract to a bowl
    2. Add sugar to the bowl and mix together
    3. Beat one egg at a time into the sugar; beat about 1/2 minute each
    4. Mix orange juice into the sugar/egg mixture
    5. Add olive oil and combine into the dough
    6. Combine flour with the baking powder and then carefully beat the flour into
    the wet ingredients. Mix well so that no lumps remain
    7. Pour dough into the prepared baking dish
    8. Bake for 55 minutes or until a tooth-pick comes out clean. Then remove the
    cake from the oven and let it cool down. Carefully remove cake from your
    baking dish
    For the Frosting
    1. Squeeze the remaining 1/2 lemon and grate the rind.
    2. Mix lemon juice carefully into the powdered sugar
    3. Cover the cooled down cake with the frosting
    4. Add additional decorations if you like


    Sunday, February 2, 2014

    Parmigiano Crisps for #SundaySupper Super Eats #GameDay

    Will you be watching the big game today - at your house, or going to a party?  All around America people are having parties - celebrating the biggest Football game of the year with parties and the  #SundaySupper team is having a virtual party.  Yes, that is right!

    The #SundaySupper party today is hosed by Heather over at Hezzi-D's Books and Cooks.  Thank you for hosting the big party!

    Today I bring Parmigiano Crisps - these are delicious with a zing of Parmigiano Reggiano plus they are so easy.  Yes, you can still make them now for the party later today...you can make them more cookie like as I did, or crispy by cutting them thin.  Let me just tell you that Mia Rose also most ate the entire batch in one sitting.  So it is a good thing that this recipe is easy doubled, tripled....
    Parmigiano Crisps
    • 3/4 C flour
    • 1/2 tsp baking powder
    • 1/2 tsp sugar
    • pinch of salt
    •  4 Tb Earth Balance Vegan "butter" (or margarine/butter of your choice) cut into pieces
    • 1 C grated Parmigiano Reggiano
    • 1/3 C Almond milk (or milk of your choice)
    1. In a mixing bowl combine flour, baking powder, sugar, and salt.
    2. Add "butter" to the dry ingredients and combine until it is crumbly {I use my hands) then
    3. Add Parmigiano with "milk" and fold it into a smooth dough.  Be careful not to knead it.
    4. Place dough on your work surface and form it into a long roll, about an 1" thick.  Wrap it the dough roll into foil and set at a cool spot or fridge for at least 30 minutes
    5. When ready to bake the crisps - Preheat oven to 350F
    6. Prepare a baking sheet with parchment paper
    7. Take the dough roll out of the fridge, unwrap and cut it into thin slices
    8. Place the crisps on the baking sheet and bake for about 10 minutes once the oven is preheated.
    9. Repeat until all of dough is used up.
    You can make the Parmigiano Crisps a couple days ahead and place them in a cookie tin.


    Now,  take a look what the other #SundaySupper contributors are bringing to the party...

    Make sure you check out all the Game Day deliciousness we are sharing this Sunday!

    Game Day Appetizers:

    Game Day Entrees:

    Game Day Desserts:



    Join the #SundaySupper conversation on twitter every Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat.

    Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

    Would you like to join the Sunday Supper Movement? It’s easy! You can sign up by clicking here: Sunday Supper Movement.


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