December 2, 2012
This week’s Sunday Supper topic was to make a dish by our favorite celebrity chef. I don’t know about you, but my husband and I LOVE Emeril’s recipes. They are always so flavorful. They often use one of his spice blends, although this one does not, which really add a punch to the dish they are being used in. I prefer to prepare his spice blends at home, over purchasing them in the store. They taste better and homemade blends tend to have less sodium than the store bought ones.
Now deciding which Emeril recipe to share proved to not be too difficult. It happened to be the weekend after Thanksgiving when I was deciding what to make and I had a hamhock to do something with. Well, I had recently been perusing a new local restaurant’s menu and saw they serve Red Beans & Rice on Monday and call it Laundry Night. Apparently, in New Orleans (one my most favorite cities in the world) back in the day, the women of the household would let Red Beans simmer on the stove all day Monday, using the hamhock from Sunday night’s dinner, while they tended to the laundry.
I liked the story and loved the thought of Red Beans bubbling away in the crockpot all day. When looking for a recipe, I stumbled upon this one, and knowing Emeril never disappoints, eagerly bought the ingredients and got started. I doubled this recipe so my hubby and I would have some and so I could take a batch to ladies at work for lunch. It was a hit with him and the office…as if there was any doubt :0)
Do you like Emeril? What’s your favorite Emeril Recipe? (I also adore his Jambalaya)
Emeril’s New Orleans Style Red Beans & Rice
- 2 tablespoons evoo
- 1 chopped onion
- 1/2 bell pepper, chopped
- 1 celery stalk, chopped
- 1 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon black pepper
- 1 teaspoon dried thyme
- 2 bay leaves
- 1 hamhock
- 2 links of Andouille (Patak is my favorite and I highly recommend if you can get your hands on it)
- 1 pound dried red beans, rinsed and sorted through, soaked overnight and drained
- 3 garlic cloves, chopped
- 8 to 10 cups water
- white rice (I love to make mine in the rice cooker)
Heat the oil in a large saucepan over medium-high heat. Saute the onions, bell peppers, celery, salt, cayenne, black pepper and thyme for about 5 minutes. Pour into a crockpot. Add the bay leaves, hamhock, sausage, beans, garlic, and enough water to cover the contents. Cook on low all day (about 6-8 hours). Use a wooden spoon to mash about half of the mixture against the side of the pot before serving. Add more water if it becomes too thick. The mixture should be soupy but not watery. Remove the bay leaves and serve with white rice.
Check out more tasty recipes featuring celebrity chefs from my fellow #SundaySupper foodies:
Starters or Snacks :
Martin at ENOFYLZ Wine Blog – Oyster and Brie Soup and Wine Pairings for Celebrity Chef #SundaySupper
Linda at The Urban Mrs. – Inspired by Bobby Flay, Lobster Chowder with Roasted Corn Salsa
Erin from Dinners, Dishes and Desserts – Rachael Ray’s Cinnamon Popcorn
Cindy over at Cindy’s Recipes and Writings – Jamie Oliver’s Bread and Tomato Soup
Jeff at The Catholic Foodie – Drop Biscuits – Breakfast with Chef John Besh
Renee over at Kudos Kitchen By Renee – Giada De Laurentiis’ Garlic Toasts With Red Pepper Aioli
The Main Dish:
Sheila at Cooking Underwriter – Paula Deen’s Chicken in a Crock Pot w/ Sauerkraut and Apples
Laura over at Small Wallet Big Appetite – Martin Yan’s Beef Chow Fun
Claire at The Realistic Nutritionist – Alton Brown’s 40 Cloves and a Chicken
Sarah over at Crispy Bits & Burnt Ends – Michael Symon’s Lola burger with crab tater tots
Susan at The Girl in the Little Red Kitchen – Ina Garten’s Baked Shrimp Scampi
Katy over at Happy Baking Days – Mary Berry’s Treacle Tart
Tammi at Momma’s Meals – Lee Drummond’s Sloppy Joe’s
Lane over at Supper for a Steal – Bobby Flay’s Rosemary Bricked Chicken
Tara from Noshing with the Nolands – Michael Symon’s Pork and Apple Scallopini
Shannon at Country Girl in the Village – Simple Red Sauce over Rigatoni. Inspired by, Debi Mazar and Gabriele Corcos
Kris over at In the Kitchen with Audrey and Maurene – Rachael Ray’s Muffin Tin Meatloaf
Nicole from The Daily Dish Recipes – Paula Deen’s Slow Cooker Pulled Pickled Pork Sandwiches
Becca from It’s Yummilicious – Ina Garten’s Grown Up Mac & Cheese
Alice at Hip Foodie Mom – Sunday Pot Roast with Risotto Cakes from Kelsey Nixon
Jen over at Juanita’s Cocina – The Neely’s White Turkey Chili
Brianne from Cupcakes & Kale Chips – Crockpot Beef Pot Roast with Mushrooms inspired by Giada DeLaurentiis
Isabel at Family Foodie – Polenta with Garlicky Shrimp inspired by Chef Todd English
Wendy from The Weekend Gourmet – Shrimp Penne in Pesto Cream Sauce, From Emeril Lagasse
Bobbi over at Bobbi’s Kozy Kitchen – Cheesy Poblano Chicken
Patti at Comfy Cuisine – Tyler Florence’s Chicken Francese
Chris from Sustainable Dad – Pork Tenderloin with Jerusalem Artichokes and Negroni Vinaigrette
Roxanne over at The Roxx Box – Jambalaya Pasta with Penne, Chicken, Shrimp and Andouille
Sue from Sue’s Nutrition Buzz – Rachael Ray’s Spicy Corn Chowdah Mac ‘n’ Cheese
Jamie at Mama Mommy Mom – Penne with Asparagus, Smoked Gouda and Prosciutto. Adapted from, Giada De Laurentiis’
Tora over at Tora’s Real Food – Pork and beans with Alton Brown’s pickled pork
Megan from I Run For Wine – Curtis Stone’s Acorn Squash Roasted with Thyme
Sandi over at Midlife Road Trip - Gabriele Corcos’s Gnocchi di Patate
Shelby at Diabetic Foodie – Orange Pecan Black Rice, adapted from Ina Garten
Katie from She likes Ruffles, He likes Truffles – Chef Fabio Viviani’s Spinach and Artichoke Risotto
Kim over at Cravings of a Lunatic – Chocolate Cream Puffs with Hazelnut Filling
Renee over at Magnolia Days – Brownie Tart
Connie at The Foodie Army Wife - Inspired by Ree Drummond – Scrumptious Apple Coffee Cake
Paula over at Vintage Kitchen Notes – Bill Granger´s Cherry Tart
Pam from The Meltaways – Savannah Sheet Cake
Amber at Mama’s Blissful Bites – Huggy Buggy Bread Pudding
Jaime over at Mom’s Test Kitchen – Southern Tea Cakes
Amy over at Kimchi MOM - Crack Pie, I Can’t Quit You
Lyn from The Lovely Pantry - Sweet Potato Chocolate Chip Squares
Melanie at From Fast Food to Fresh Food – Sand Tarts
Martin at ENOFYLZ Wine Blog
October 3, 2012
I’ve kind of been obsessed with cooking in the crockpot lately, so when I saw that this apple butter recipe was simmered for 14 HOURS in the crockpot I immediately had to try it. This takes no time to throw together. The biggest task is peeling the apples. After that, just toss everything in the crockpot and cook overnight. You will be rewarded with this thick, sweet apple butter that is delicious served over a biscuit, stirred into oatmeal or atop a pork chop.
A very important step of this apple butter recipe is selecting your apples. You want half tart and half sweet. I chose to use four Granny Smith and four Gala apples. This combo was the perfect balance.
Let me know what apples you like to mix!
Easy Apple Butter
- 2 3/4 pounds apples – peeled, cored and finely chopped (I chopped them in the food processor)
- 2 cups white sugar
- 1 teaspoons ground cinnamon
- 1/8 teaspoon ground cloves
- 1/8 teaspoon salt
Place the apples in a slow cooker. Add the sugar, cinnamon, cloves and salad and mix well. Cover and cook on high 1 hour. Reduce heat to low and cook 9 to 11 hours, stirring occasionally, until the mixture is thick and dark brown Uncover and continue cooking on low 1 hour. Spoon the mixture into a Mason jar and store in the fridge for up to a year.
October 1, 2012
I’m really loving cooking vegetarian on Mondays. The challenge of eating meat-free one day a week, has me researching tasty entrees I probably wouldn’t try usually. This tortellini dish literally blew us away. I had my vegetarian friend over for dinner and she was also impressed.
I must say, the Georgia Olive Farms Olive Oil really made this dish. It melded beautifully with the sharp bite of fresh garlic, the herbed pasta and the creamy goat cheese. This recipe should probably serve four, but Jim and I ate 3/4 of it between the two of us. The only thing that would have made it any better, would be a fresh loaf of french bread to sop up the delicious sauce left at the bottom of the bowl.
Fresh Tortellini with Asparagus, Peas & Parsley
- 1/3 cup Georgia Olive Farms Olive Oil
- 2 medium cloves garlic, minced
- 1/8 tsp. cayenne
- 1 lb. fresh cheese tortellini (I used herbed cheese from the Farmer’s Market)
- 1 lb. thin asparagus, trimmed of tough, woody stems, and cut crosswise into 1/2-inch pieces (leave the tips whole)
- 1 cup thawed frozen peas
- 1/3 cup pine nuts, toasted
- 1/4 cup coarsely chopped fresh Italian Parsley
- 2 oz. fresh goat cheese, softened
- black pepper
- parmesan cheese, grated
In a covered pot, bring well-salted water to a boil over high heat. In a large pasta serving bowl, combine the olive oil, garlic, cayenne, and 1/2 tsp. salt. Cook the tortellini, asparagus, and peas in the boiling water until the tortellini is al dente, about 3 minutes. Reserve 1 cup of the cooking water, then drain the pasta and vegetables and toss with the garlic-oil mixture. Add the pine nuts, mint, and goat cheese and stir until the cheese melts into a sauce, adding cooking water as needed to moisten the pasta. Season to taste with salt, pepper and parmesan and serve.
September 30, 2012
I was very excited about this week’s topic of Dishes in 5 Ingredients or Less, because I just made an amazing batch of these crock pot chicken tacos. Not only does this recipe use only THREE ingredients, but since the meat is prepared in the crock pot, it’s effortless to throw together and comes out extremely juicy and tender. Since I cook for the girls in the office, I love to toss all the ingredients in the crock pot before I go to bed and cook on low overnight. In the morning, I pack the chicken to-go and take it in for lunch.
There is a an endless combination of meals you can make featuring this succulent and zesty chicken. I like to use a wheat wrap and pile on the chicken, low-fat cheese, lettuce, onion, avocado, etc. for a healthy burrito; top shredded lettuce with cowboy caviar, the chicken taco meat, and drizzle with a balsamic vinaigrette for a flavorful salad; or make nachos by topping tortilla chips with cheese, chicken, cowboy caviar, lettuce and Greek Yogurt.
Whichever way you choose to serve it; it’s guaranteed to be a crowd pleaser!
Crock Pot Chicken Tacos
This recipe is as easy as…
- 4 boneless, skinless chicken breasts
- 1 packet taco seasoning
- 1 16oz. jar of salsa
Place chicken breasts in crock pot. Cover with taco seasoning and top with salsa. Seal the lid of the crock pot and turn the crock pot on low.
Cook for eight hours and serve!
Check out more delicious 5 Ingredient or Less recipes from the #SundaySupper community below!
Join us, September 30th, 2012 as we share our delicious, mouth-watering recipes! Here’s a sneak peak at what everyone is bringing to our #SundaySupper table. Be sure to stay after dinner at 7pm EST as we share our recipes during our #SundaySupper live chat!
Breakfast, Starters, Butters and Jams:
- Pa Jun or Korean Scallion Pancakes – Kimchi Mom
- Homemade Instant Oatmeal – Home Cooking Memories
- GlutenFree Apricot Bacon Onion and Cheese Spread or Dip – Cooking Underwriter
- Caprese Bites – My Catholic Kitchen
- So Simple Pizza Puffs – Hip Foodie Mom
- Toast Topper #11: Allspice Peach Butter – What Smells So Good?
- Strawberry Balsamic Jam – The Messy Baker Blog
- Broccoli and Feta Frittata – Kwistin’s Favorites
- Fresh Basil and Tomato Pasta – I Run For Wine
- Gulasch – Galactosemia in PDX
- Spaghetti with Kale and Sausage – Dinners, Dishes and Desserts
- Appley Kielbasa – The Meltaways
- Shrimp Stuffed Potatoes – Juanita’s Cocina
- Hawaiian Chicken Sandwiches – Supper for a Steal
- Sun Dried Tomato and Sausage Pasta – Small Wallet Big Appetite
- Pork Loin with Port Shallot Sauce – Vintage Kitchen Notes
- Chipotle Honey Lime Pork Tenderloin – Hezzi-D’s Books and Cooks
- Crockpot Chicken Tacos – The Hand That Rocks The Ladle
- Roasted Shrimp With Chili-Lime Sauce – Magnolia Days
- Peanut Butter Noodles – In the Kitchen with Audrey
- Soy, Orange Juice and Red Wine Marinated Flank – That Skinny Chick Can Bake
- Beef Tenderloin with Stilton Pecan Butter – Noshing With The Nolands
- Herbed Butter Pork Chops – Brie’s Bites
- Creamy Ham Linguine – The Daily Dish Recipes
- Pesto, Tomato & Feta Pizza – Momma’s Meals
- Quick Black Bean Burritos – Diabetic Foodie
- Lumachine with Fresh Parmesan and Sun-Dried Tomato Sauce – Mama’s Blissful Bites
- Stuffed Shells – Cravings of a Lunatic
- Potato Kugel – From Fast Food to Fresh Food
- Garlic Butter Fried Rice – My Trials in the Kitchen
- Goat Cheese Alfredo – Family Foodie
- Roasted Moroccan Rack of Lamb – Maroc Mama
- Sweet and Nutty Twice Baked Sweet Potatoes – Mama.Mommy.Mom.
- Baked Sweet Potato with Maple-Jalapeno – Comfy Cuisine
- Freezable Bacon Egg and Cheese Sandwiches – Big Bear’s Wife
- Grilled Polenta Cakes – Lovely Pantry
- Nutella Ice Cream – Shockingly Delicious
- Fresh Mint Ice Cream with Mint M&M’s – The Girl in the Little Red Kitchen
- Grilled Mango Parfait with Greek Yogurt & Silvered Almonds – Sue’s Nutrition Buzz
- Honey Macaroons – Pippis In the Kitchen Again
- Strawberry Frozen Yogurt – Damn Delicious
- Homemade Caramel Sauce – Chocolate Moosey
- Easy Chocolate Chilli Fudge – Soni’s Food for Thought
- White-Chocolate Raspberry Puff Pastry Doughnuts – The Weekend Gourmet
- Easy No Bake Peanut Butter Chocolate Bars – In The Kitchen With KP
- Chocolate-Caramel Ice Cream – Basic N Delicious
- Pumpkin and Chocolate Swirl Cheesecake – Baker Street
- Peanut Butter Cup Popcorn – Mom’s Test Kitchen
- Five Most Food Friendly Wines – ENOFYLZ Wine Blog
Please be sure you join us on Twitter throughout the day during #SundaySupper. We’ll be meeting up at 7:00 pm (Eastern) for our weekly #SundaySupper live chat where we’ll talk about our favorite 5 Ingredient Recipes! All you have to do is follow the #SundaySupper hashtag, or you can follow us through TweetChat! We’d also love to feature your apple recipes on our #SundaySupper Pinterest board and share them with all of our followers!
September 24, 2012
I made this yesterday for the girls in the office today. As usual, I tasted a spoonful, to make sure it came out okay. Oh my goodness. I had to immediately pack up the salad and stow it in the fridge so I couldn’t have a second, third and fourth bite. I know this will be a hit for today’s lunch and I will definitely be doubling the batch the next time I make it!
I’m serving it with a Roasted Butternut Squash Soup. A healthy menu to kick off fall!
Roasted Broccoli and Farro Salad with Feta
- 3/4 cup farro
- 1 1/2 cup water
- 1 lb. broccoli
- 3 Tbs. extra-virgin olive oil
- 1/2 cup crumbled feta
- 2 scallions, thinly sliced
- Pinch crushed red pepper flakes
- 2 Tbs. coarsely chopped fresh Italian parsley
- 1 Tbs. red wine vinegar
Pre-heat the oven to 375°F. In a saucepan, bring salted water to a boil over high heat. Bring the farro to a boil, then simmer for 10 minutes, then remove from heat, cover and let sit about 10 minutes. Drain well and transfer to a large bowl.
Meanwhile, remove the broccoli crown from the stem and cut into bitesize florets. Toss the stems or use them in a chicken or vegetable broth. In a baking dish, toss the florets with 2 Tbs. of olive oil. Roast until tender and browned in spots, about one hour. Add the broccoli, feta, scallions, red pepper flakes, and parsley to the farro. Sprinkle with the vinegar and 1 tsp. salt and toss. Drizzle with the remaining 1 Tbs. olive oil and toss. Season to taste with more vinegar and salt. Serve warm or at room temperature.
- Farro Greek Salad (tammycirceo.typepad.com)
- Farro Salad with Roasted Vegetables and Caramelized Onions (vegetarianventures.com)
- farro with chard, cannellini beans and kalamata olives (plumsintheicebox.typepad.com)
I have to admit. When I saw the #SundaySupper topic was Autumn Apple Party, I thought I might skip this week. I couldn’t think of one dish I’d ever made with apples…and I don’t think dipping them in peanut butter counts.
However, after a bit of thought, I decided to accept the challenge and go outside my comfort zone and try something new. I thought about applesauce or pork chops with apples, but most of the ideas that came to mind were already accounted for. So, while searching on my favorite recipe website, I stumbled upon this apple salad served in endive and thought not only did it sound tasty, but it’s a great appetizer. You don’t need utensils and it can be enjoyed in just one, or two, bites.
I tested this recipe on my co-workers earlier this week and it went over okay. I didn’t follow the recipe to a “t,” and eye-balled everything and it turned out a little too blue-cheesy and mayonnaise-y. The also didn’t have endive at the Farmer’s Market (well, they had a sign that said “endive” but the lettuce underneath was not endive) so I served it over chopped red lettuce. It was “eh.”
I made it again last night and followed the recipe almost verbatim (put a little less blue cheese and added pepper) and it came out absolutely delicious — and I found endive at Kroger, whew! Such a gorgeous presentation and still a hit with the guys that came over to watch football. Will definitely make again!
P.S. In my hunt for apple recipes, I found an amazing one for apple butter. It may have taken 14 hours to prepare, but it was worth the wait. I will be sharing that recipe soon!
Endive Spears Topped With Apple, Blue Cheese and Hazelnut Salad
- 1 large Gala apple, cored and cut into 1/8-inch dice
- ¼ cup blue cheese, crumbled
- 2 celery stalks,chopped
- 3 Tbs. light mayo
- 1 Tbs. fresh lemon juice
- Salt and pepper to taste
- 1 “head” of endive, leaves separated 1/2 cup hazelnuts, toasted and coarsely chopped
In a medium bowl, combine the apple, blue cheese, celery, mayonnaise, and lemon juice. Stir gently to combine. Season to taste with salt and pepper.
To assemble, mound a small spoonful of the apple mixture onto the core end of each endive leaf. Sprinkle with the hazelnuts and serve.
Here’s our Autumn Apple Party Menu from members of the #SundaySupper community!
Soups, Salads, Starters and Breads
- Cinnamon Apple Chips- Shockingly Delicious
- Apple Celery Salad- In the Kitchen with Audrey and Maurene
- Mini Apple Pumpkin Pancakes – The Daily Dish Recipes
- Overnight Apple Cinnamon French Toast- In the Kitchen with KP
- Curried Apple and Leek Soup-Soni’s Food for Thought
- Endive Spears Topped With Apple, Blue Cheese and Hazelnut Salad- The Hand That Rocks the Ladle
- Homemade Apple Jam – My Trials in the Kitchen
- Caramel Apple Butter Cheesecake Dip- Chocolate Moosey
- Caramel Apple Bread – famfriendsfood
- Apple Pie Bread Baker Street
- Apple, Bacon & Brie Popovers- I Run for Wine
- Apple and Almond Brie Puff Pastry- Family Foodie
- Apple, Leek and Gruyere Tarts- There and Back Again
- Slow Cooker Honey Apple Pork Loin- The Meltaways
- Apple-Glazed Meatballs- The Messy Baker
- Apples & Buttons (Ham, Apples and Dumplings)- Cindy’s Recipes and Writings
- Skillet Pork with Sweet Spiced Apples- Mama Mommy Mom
- Chicken Apple Meatloaf with Tarragon Tomato Sauce – Diabetic Foodie
- Baked Tilapia Apple Crisp- Daddy Knows Less
- Pork Tenderloin with Calvados Cream Sauce Sustainable Dad
- #SundaySupper Pulled Pork Sandwich With Pickled Red Onions Kwistin’s Favorites
- Harvest Rice- Webicurean
- Wild Rice with Apples, Dried Cranberries, and Walnuts – Ruffles and Truffles
- Apple Topped Sweet Potato Mash- Momma’s Meals
- Warm Spice Pecan Raisin Apple Chutney- Sue’s Nutrition Buzz
- Autumn Harvest Homemade Apple Sauce – Brie’s Bites
- Double Apple Pot Pie- What Smells So Good?
- Apple Walnut Coffee Cake- The Girl in the Little Red Kitchen
- Apple Streusel Cobbler- Big Bear’s Wife
- Apple & Moroccan Cinnamon Gooey Sticky Buns- Crispy Bits & Burnt Ends
- Spiced Caramel Apple Pie-Chelsea’s Culinary Indulgence
- Apple Pear Kuchen for #SundaySupper (Apfel Birnen Kuchen)- Galactosemia in PDX
- Apple Strudel - Magnolia Days
- Old Fashioned Apple Crisp with Caramel Sauce-Noshing with the Nolands
- Apple Cheesecake- Vintage Kitchen
- Caramel Apple Crumble Bars- Hezzi D’s Books and Cooks
- Apple Cake with Cream Cheese Frosting- From Fast Food to Fresh Food
- Cinnamon Apple Dessert Chimichangas- Juanita’s Cocina
- Nutella Apple Quesadilla- Dinners, Dishes, and Desserts
- Apple Crisp Ice Cream- Cravings of a Lunatic
- Bavarian Apple Torte- The Lovely Pantry
- Streusel Apple Crumb Pie + Pie Freezer Kits- Meal Planning Magic
- French Apple Cobbler with Cinnamon-Maple Whipped Cream Weekend Gourmet
- Chunky Apple-Apricot Bread Pudding- Comfy Cuisine
- Apple Butter Spice Cake – Home Cooking Memories
- Apple Pie and Custard- Happy Baking Days
- #GlutenFree Deep Dish Carmel Apple Pie- Cooking Underwriter
- Apple Brownies That Skinny Chick Can Bake
- Country Apple Dumplings- Mom’s Test Kitchen
- Apple-Gingersnap Cookies- Tora’s Real Food
- Apple and Cranberry Turnovers- Flour on my Face
- Applesauce Chocolate Chip Bundt Cake with Caramel Glaze- Hip Foodie Mom
- Caramel Frosted Apple Cookies- No One Likes Crumbley Cookies
- Apple and Pecans Cake- Basic N Delicious
- Apple Pull Apart Monkey Bread- Gotta Get Baked
Please be sure you join us on Twitter throughout the day during #SundaySupper. We’ll be meeting up at 7:00 pm (Eastern) for our weekly #SundaySupper live chat where we’ll talk about our favorite apple recipes! All you have to do is follow the #SundaySupper hashtag, or you can follow us through TweetChat! We’d also love to feature your apple recipes on our #SundaySupper Pinterest board and share them with all of our followers!
September 21, 2012
Homemade vinaigrettes are apparently all the rage these days. Who knew I was ahead of the trend? I’ve been making them for a while now and the flavor of a homemade dressing simply cannot be beat. You can mix up the flavors with different kinds of vinegar, herbs and sweeteners. My favorite is Balsamic Vinegar, but I’ve also used Raspberry Vinegar, Tarragon Vinegar and Red Wine Vinegar. Fresh thyme is my go-to herb and I go back and forth between brown sugar and agave nectar to sweeten things up. No matter what, garlic is always involved, as is a little salt and pepper. I’ve also been known to sub citrus for the vinegar/acidity, so you can make a lemon or lime vinaigrette and even Dijon mustard can make a tasty appearance now and again.
Everyone has a different theory on the ratio that should be used. I like to go 50/50 with oil/acid. However, a lot of recipes call for three parts oil to one part vinegar. It really depends on how you prefer the “tangy-ness” of your dressing, so feel free to play around with the ratios and go with what suits your palate best!
Do you make vinaigrettes at home? If so, what’s your favorite ingredients to toss in and what ratio do you go by?
- 1 cup evoo
- 1 cup vinegar (I used ½ cup balsamic and ½ cup raspberry)
- 1 tbs, fresh thyme, chopped
- 2 garlic cloves, finely chopped
- 2 tbs agave nectar
- salt and pepper to taste
Mix all the ingredients in a Mason Jar, top with the lid, and shake. Serve immediately or keep in the fridge for up to two weeks.
September 19, 2012
These little apps are great for tailgating or to serve while watching football. The name is especially appropriate for any Georgia Bulldog fans out there :0)
Depending on kick-off time, you can use breakfast sausage (pictured) or hot dogs. If you really want to get crazy, you can add cheese, onions or any others fillings you like. Either way, I promise these little guys will go fast!
Dawgs in a Blanket
- One package breakfast sausage
- Two packages of croissant rolls
Cook the sausages in a pan on the stove until browned. On a cutting board, lay out one uncooked croissant roll, lay a cooked sausage in the middle and roll up. Place the rolled dawgs on a baking sheet and bake according to directions on croissant package. Serve hot!
- College Football Rankings: Georgia Bulldogs Move Up To No. 5 (atlanta.sbnation.com)