Thursday, October 16, 2014
Thursday, October 9, 2014
Thursday, October 2, 2014
It's Time for Some Game Day Recipes! Hot Caramelized Onion Dip ~ Yummy
Ingredients
- 2 teaspoons butter
- 1 teaspoon vegetable oil
- 2 Spanish onions (about 1 pound), halved and thinly sliced
- 1/4 teaspoon sugar
- 1/4 teaspoon sea salt
- 1 tablespoon sherry vinegar
- 1/2 teaspoon minced fresh thyme
- 3 applewood-smoked bacon strips
- 3/4 cup (3 ounces) shredded Gruyère cheese
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1/4 teaspoon freshly ground black pepper
Preparation
- 1. Preheat oven to 400°. Melt butter with oil in a large skillet over medium-high heat. Add onions, sugar, and salt; cook, stirring occasionally, 8 minutes or until onions soften and just begin to turn golden. Reduce heat to medium, and cook, stirring often, 20 minutes or until onions turn deep golden brown. Stir in vinegar, scraping bottom of skillet to deglaze pan. Cook, stirring often, until vinegar is reduced by half. Stir in thyme.
- 2. Cook bacon in a large skillet over medium-high heat 8 to 10 minutes or until crisp. Drain on paper towels; finely crumble.
- 3. Combine cheese and next 3 ingredients in a medium bowl. Stir in onions and bacon. Transfer to a 2-cup baking dish.
- 4. Bake 20 minutes or until mixture bubbles and top is lightly golden.
Tuesday, September 23, 2014
Masters Augusta Egg Salad...yummy!
As Most of you know Florida State University won their game against Clemson Saturday! Now, whether we win or we don't, it doesn't stop our "Tailgating Festivities" ! Win , Loose or draw we are serious Tailgaters! So, I've been working on our Tent decor for a good while. Even though I thought I was fully prepared, I did forget a few items. As you can see in the photos my poor little chalkboard has no Menu items...hence, I forgot the Chalk! So on and so on...But as I promised I have a recipe that is sure to be a Game Day hit! Heck, just a spur of the moment hit... I even think this on a Croissant would be divine!
Masters Augusta Egg Salad
1/2 cup diced celery2 1/2 tbsp Mayonaise
1 tbsp vinegar
1/4 tsp onion powder
1/2 tsp salt
1/2 tsp worcesteshire sauce
1/8 tsp pepper
6 hard cooked eggs
Gently Peel the eggs and dice, then combine all the ingredients together and chill. So Simple!
New Game Day Menu Chalkboard...
Cupcakes at the Last minute from the Bristol Piggly Wiggly..they are just adorable!
Love , Love these French Madeline's
Popcorn! (Someone Actually walked over and asked me was that Potato Salad!)
Hawaiian Rolls, Spinach Dip & Egg Salad
Masters Egg Salad
Monday, September 15, 2014
Fireplace re-do
This was a really tough decision , to paint the brick or not to paint the brick! If you're in this design crossroad , all you can do is take the plunge...This brick was not very eye appealing. I chose a soft linen color , for now. You can always go back after the base coat and have some fun with a faux finish!
Friday, September 12, 2014
Tuesday, September 9, 2014
The Best Dang Salsa Ever!
So, periodically I will recommend Products that I think is worth trying! This Salsa is some of the best I have ever tried! "All Natural" & perfect with chips, tacos or pretty much any darn thing you want to put it on. Now to answer your question , I buy it at the Piggly Wiggly right here in Blountstown, in the Deli Section. Well, if you go right now , they are out because I just bought all she had! :)))
Monday, September 8, 2014
Sunday crafting....
I spent several hours doing a little prep work for the next home Game. I'll have pics and instructions later this week so you could do these things for your own tailgate party! Have a great week!
Sunday, September 7, 2014
Mason Jar Wild Rice Salad
Wild Rice Salad
Recipe adapted from LA Times
Serves 4-6 as a side dish
Time: 1 hour
Ingredients
1 cup wild rice
1/2 cup dried cranberries
1/3 cup chopped toasted pecans
1/3 cup chopped toasted unsalted cashews
1/4 cup finely chopped green onions
2 tablespoons finely chopped celery
2 tablespoons finely chopped red onion
Dressing
2 tablespoons raspberry vinegar or red wine vinegar
1 tablespoon lemon juice
1 clove garlic, minced
1 teaspoon Dijon mustard
1 teaspoon sugar
1/3 cup olive oil
1/2 tsp ground pepper
Directions
Combine 4 cups of water and 1 teaspoon of salt in a saucepan and bring to a boil. Add the rice. Reduce the heat to medium-low, cover and simmer until the rice is tender, about 45 minutes. Drain well and cool.
*Wild rice takes longer to cook then ‘normal’ rice which is why ‘wild rice blends’ aren’t very good. Each type of rice has a different cooking time, so to combine them all means they won’t all turn out as well as they should.
Drain the rice (if there is water left in the pot) and transfer the rice to a large bowl. While the rice is cooling, mix in the dried cranberries, pecans, cashews, green onion, celery and red onion.
Mix the vinegar, lemon juice, garlic, mustard and sugar in a blender. While the blender is running, gradually pour in the olive oil. Pour the dressing over the rice mixture and toss.
The salad can be made up to 3 days ahead of time and just chilled in fridge.
Recipe adapted from LA Times
Serves 4-6 as a side dish
Time: 1 hour
Ingredients
1 cup wild rice
1/2 cup dried cranberries
1/3 cup chopped toasted pecans
1/3 cup chopped toasted unsalted cashews
1/4 cup finely chopped green onions
2 tablespoons finely chopped celery
2 tablespoons finely chopped red onion
Dressing
2 tablespoons raspberry vinegar or red wine vinegar
1 tablespoon lemon juice
1 clove garlic, minced
1 teaspoon Dijon mustard
1 teaspoon sugar
1/3 cup olive oil
1/2 tsp ground pepper
Directions
Combine 4 cups of water and 1 teaspoon of salt in a saucepan and bring to a boil. Add the rice. Reduce the heat to medium-low, cover and simmer until the rice is tender, about 45 minutes. Drain well and cool.
*Wild rice takes longer to cook then ‘normal’ rice which is why ‘wild rice blends’ aren’t very good. Each type of rice has a different cooking time, so to combine them all means they won’t all turn out as well as they should.
Drain the rice (if there is water left in the pot) and transfer the rice to a large bowl. While the rice is cooling, mix in the dried cranberries, pecans, cashews, green onion, celery and red onion.
Mix the vinegar, lemon juice, garlic, mustard and sugar in a blender. While the blender is running, gradually pour in the olive oil. Pour the dressing over the rice mixture and toss.
The salad can be made up to 3 days ahead of time and just chilled in fridge.
Game Weekend!
After much planning we finally got all of our tailgating designs worked out. However, due to the weather we did not get to set up. So, there is always next weekend! We still had a great time despite the weather. We ended our evening with a wonderful dinner at Teds Montana Grill in Tallahassee. Anyway , I think we will do a mock tailgating event one evening this week to see if we are missing anything. Stay tuned for cute tailgating food ideas! Go noles!!!!!!!
Did a little Shopping preparing for the game! Had lunch at Newks...one of my favorite lunch spots.
Saturday, August 30, 2014
Root Beer ~Soda Stream ~ Williams Sonoma
This is the best root beer ever! Totally recommend the Soda Stream. I've been using this one for 3 years, the drink combinations are numerous!
Game Day Snacks
I absolutely love this Salsa and Jalapeño & Pepper Jack dip ! Just heat up the dip and add the salsa! Amazing!
Thursday, August 28, 2014
Wednesday, August 27, 2014
Tuesday, August 26, 2014
Monday, August 25, 2014
French Onion Soup
The French onion soup was awesome! The secret is Vermouth. ...Once cooked just ladle into a crock and top with provolone cheese and seasoned croutons.
Sunday, August 24, 2014
We have a busy week ahead with Meetings, Kids and Work! I hope everyone has a Beautiful week! Give someone a hug today!
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