Sunday, March 29, 2015

M is for: Maple Mustard Deviled Easter Eggs {+ a foolproof trick for peeling eggs}

Soooooo. These are totally adorable.

And delicious.

And perfect for Easter this week.

And you should definitely make them. Like, right now.

I'm super excited about this post for multiple reasons. For starters, I just love it when I have an idea in my head and I not only execute it, but it actually turns out better than I had imagined.

(I mean, just LOOK at those cute little deviled bunny rabbit eggs!!)

Secondly, I've finally conquered my nemesis: peeling hard boiled eggs. I had previously tried every freaking trick in the book to no real avail. (Check this post).  But finally, FINALLY, I have discovered the egg peeling Holy Grail, thanks to my friend Kim.

Saturday, March 28, 2015

S is for: Savor CT

I interrupt your regularly-scheduled alphabet themed food blog to bring you a little Connecticut food news. I figure it's OK to totally skip out of my ABC order because I'll eventually take this post down once the event has passed and replace it with beautiful and fun photos of my experience there!

My friend Jennifer recently asked a couple of our girlfriends if we'd be interested in attending this event in downtown Hartford called Savor CT.

As I looked into it a little more, it reminded me of a mini version of the big CUESA event in San Francisco. Cooking demos, food bites, wine & cocktail pairings, and a BUBBLE LOUNGE.

She had me at bubble lounge. I was in.

Wednesday, March 25, 2015

L is for: Lemon Basil Pesto {and how to freeze it}

I realize basil pesto is a pretty basic thing, and you may or may not need a recipe for it... but this photo turned out too pretty NOT to post it on the blog.

Here's what happened.

About 6 or 7 weeks ago, I had a bunch of extra basil, and instead of allowing it to go bad, I decided to make a batch of pesto.

It happened to be a perfect lighting scenario in my kitchen, so I snapped a quick photo and decided to save it for a future post.

So even though I didn't make this recently, I DID recently use some of this very pesto in a delicious pasta dish and I thought it would be a perfect time to share with you one of my favorite kitchen tricks.

If you are sitting there wondering how I'm eating pesto 6 weeks after the fact, don't get too grossed out. It involves a silicone mold and the freezer.

Tuesday, March 17, 2015

K is for: Kirsch {French 75 Cocktail}

I'm seriously so random.

First of all, let's back up and appreciate the fact that I'm still going strong with this alphabet theme on my posts. You would've thought by now I would've just given up, but I'm kind of stubborn like that, so onward through my ABC's I go.

Which brings me to "K." Not the worst letter. Not the best. I considered a kabocha squash curry but I couldn't find any of the squash (too late in the season I think). Then I thought... "hey maybe some Kielbasa sausage?" Yeah, that could work.

And then I stopped by my favorite wine/liquor store (Wise Old Dog... seriously it's the best) and spotted some Kirsch. I've never actually had it, but suddenly I was determined to do something with it.

See? So random.

Thursday, March 5, 2015

J is for: Jello Shots {for St. Patrick's Day}

I swear I tried to think of another "J" recipe that didn't end in "ello shot."

I had intentions of things like Jasmine rice pilaf or Jalapeno popper grilled cheese sandwiches (I still might do that at some point), but in the end, I mixed some gelatin and vodka together and called it a day.

And it was a glorious day.

Even better if made for St. Patrick's Day.

St. Patrick’s Day is one of those holidays where drinking is not only encouraged, it’s required. And guess what? That makes it a perfect occasion for some boozy jelly shots!


So bust out those leprechaun shoes and get your (ombre) green on! And if you’re lucky, there will be a pot of gold (sprinkles) waiting for you at the end.

Click here to get the recipe on Tablespoon!

Thursday, February 26, 2015

I is for: Ice Cream with Chocolate, Cayenne, Chile & Cinnamon {Mexican Hot Chocolate Ice Cream}

I’ve about had it with the snow and the cold.

Everywhere you go in Connecticut, there are mountains of the white stuff piled wherever it will fit. But the worst is the feeling you get when you walk outside. Like someone is punching you in the face with a big chunk of dry ice.

So you may be wondering why, in the dead of winter, I’m making ice cream.

I decided to pull a Jedi mind trick on this stupid winter.

Some real, ninja, voo-doo psychological warfare.

I’m tricking winter into going away.

Because you *think* this is just regular chocolate ice cream. Until you take that first bite and get the spicy kick of the cayenne and chile powder that immediately warms your belly.

Take that, winter.

Sunday, February 22, 2015

H is for: Hawaii {Maui}

My dad is the hardest working person I know.

He’s a wheat farmer in Montana, and to say it’s a demanding job would be an understatement. But he’s good at it. And most importantly, he loves it.

However, if anyone deserves a vacation once a year, it’s him.

So when he and my step mom started going to Hawaii about 5 years ago, I was so thrilled for them. And when they decided to have the entire fam go for a 2015 reunion, I was even happier!

They were so generous to rent a four bedroom home in Puamana (just south of Lahaina) on the island of Maui for me, my sister, brother in law, nephew and step sister to enjoy for a week.


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