It’s fall y’all! I love this time of year when it’s cooler but not quite cold. The leaves are falling, we’re pulling out our boots and cooking up comfort foods in the oven without fear of overheating the house. Some of my favorite dishes happen during this time of year. I don’t mind at all spending a little extra time in the kitchen making appetizers and desserts. Especially when they’re both sweet and savory. This recipe is exactly that. Woodsy rosemary and nuts combine with tart cherries and bourbon over a bed of oozing baked brie all sitting on top of toasted naan bread. What’s not to love about all that? It’s going to be my go to holiday appetizer and I’m betting it might be yours too.
A few weeks ago I had to pleasure of traveling to Iowa to attend #IACornQuest hosted by Iowa Corn. Where I learned about, you guessed it, corn. We visited farms, traipsed through cornfields, met the farmers, saw the machinery used to harvest corn and even saw how it was processed. Of course, we noshed on delicious corn centric recipes the entire trip as well. I learned more than I could have ever imagined about those golden kernels.
Doughnuts are my jam. As good as Krispy Kreme doughnuts are (and yes I rack up my fair share of reward points – I just admitted doughnuts are my jam so it should not be a shocker) there’s something special about homemade doughnuts. Working with dough, it’s therapeutic to me. I will never not be amazed with dough. Is it hard? No. Time consuming? Yes. Making doughnuts from scratch takes time. That glorious dough needs time to work it glutenous magic. This is a great recipe to tackle on the weekends when you have a little more time on your hands. Or you could make the dough the night before (which I actually prefer doing) and then just fry them the following morning once they’ve had a chance to rise again. As a non morning person this is a good thing for me.
I’m sure you’re familiar with P.F. Chang’s. You know the restaurant with the giant horses outside? Yep, that one. The one with the iconic lettuce wraps. You got it. I happen to love all types of Asian food, especially Chinese food. LOVE it. Dumplings are my jam though. I could eat my weight in them. I make them every so often but they’re involved and take time. I’d love to pop over to P.F. Chang’s when I get a dumpling craving but for me, living in a rural area, it’s a jaunt to get all the way to the “big city”. Sigh. If you didn’t know, P.F. Chang’s has a Home Menu that you can find at the grocers – and they now include dumplings. Yes I’m doing a chair dance
I’m not a giant breakfast eater. I know, I know. It’s the most important meal of the day. It’s not the food, I LOVE breakfast food. It’s the time of day LOL. I am NOT a morning person. Like at all. All I want straight away is coffee. Lots of it. I don’t get hungry until closer to lunch. I am a big fan of brinner though, you know breakfast for dinner. It speaks to my non morning person self. Best of both worlds. I get the morning foods that I love at a hour that I can live with. Winning.
It’s pigskin season. You know that game that’s plastered all over the television. The one where guys run around in tight pants, running into each other. The one that has all kinds of amazing fun finger foods served at parties. That one. I’m not a big fan of the actual game (gasp) but, hold on, I’m going to redeem myself. I’m a big fan of the FOOD that goes along with it. Whether you’re off to the actual game and tailgating, or hosting a get together around your sectional you need FOOD. These little babies are bound to become a pigskin party favorite. Promise. Well maybe not promise, but they’re day-um good.
Tis the season to break out the fat pants, or maybe just work harder on the treadmill. I still haven’t decided. Okay, okay I should just go with balance, I mean that would be the responsible thing to do, right? Adulting isn’t all that it’s cracked up to be but alas, I am an adult. Or so I tell myself. So I’ll make the fudge, eat the fudge and then workout. Eat more fudge, because, hello sweet teeth.
With tasty toppings and melty cheese, it’s honestly no surprise that pizza is America’s sweetheart. Gluten however, is not everyone’s sweetheart. Gluten free foods have come a long way y’all. There is now no reason for them to taste any less delicious than their glutinous counterparts. Freschetta® Gluten Free Pizza expands the range of options for consumers who are eliminating gluten from their diets with pizza that’s full of flavorful toppings, with a light, airy and crispy gluten-free crust that is certified by the Celiac Support Association. Gluten free doesn’t mean flavor free. It’s nice to have flavorful options that ANYONE can enjoy. This good looking (and yes tasting) cheese pizza happens to fall under that category. It comes with a perfectly thin and crispy crust just the way I like it.
Freschetta® Gluten Free Pizza is available in several sizes and flavors:
Freschetta? ® Gluten Free Single-Serve 4 Cheese Medley With the single-serve version, it’s easy to enjoy a perfect mix of 100-percent real mozzarella, savory Asiago, rich Fontina and hearty Parmesan cheeses anytime. A 5.5-ounce package is available at a suggested retail price of $4.99.
Freschetta? ® Gluten Free Single-Serve Signature Pepperoni. A flavor favorite, Freschetta® Gluten Free Pizza with 100-percent real cheese and signature pepperoni is available in a new single-serve size. A 5.5-ounce package is available at a suggested retail price of $4.99.
Freschetta? ® Gluten Free 4 Cheese Medley Pizza Covered edge-to-edge with 100-percent real mozzarella, Asiago, Fontina and Parmesan cheeses, Freschetta® 4 Cheese Medley Pizza is melted cheese perfection. A 17.5-ounce package is available at a suggested retail price of $9.99.
Freschetta? ® Gluten Free Signature Pepperoni Pizza Premium pepperoni and real mozzarella cheese cover an extra-thin crust from edge to edge. Gluten free has met delicious. A 17.78-ounce package is available at a suggested retail price of $9.99.
You can round out your plate o pizza with the addition of a simple side salad. We love this salad that’s full of fruits, goat cheese and a drizzle of homemade poppy seed dressing. Chuck some grilled chicken cubes in there if you want to add a little protein (or if not, leave it out – options you know we love them).
EDITED TO ADD: Giveaway has ended. Winner has been notified via email. Thank you for your entries.
GIVEAWAY: 1 – $50 Visa Gift Card plus 5 FREE Freschetta Gluten Free Pizza coupons. Enter using the Rafflecopter Widget BELOW
Disclaimer: This post was sponsored by Buzz + Bloom Honey. However, all thoughts and opinions are my own.
I’ll let you in on a little secret, when I’m hosting people for dinner I’m not big on wanting to make dessert. After I’ve made all the plans for the meal itself I’m kinda spent. BUT, I have a wicked sweet tooth and do want to finish it off with something sweet and EASY. What is that you ask? Panna Cotta. It’s my go to dessert for many reasons. First, it’s creamy and dreamy. Second and probably most important it literally takes 10 minutes of active prep time. That’s it.
10 minutes y’all. It also can be made the night before, which is a life saver when you’re the hostess with the mostess. It’s just a winner winner to go with your chicken dinner.
It’s a simple combination of a few ingredients that you probably already have in your fridge/pantry. Nothing fancy here. The best part, I like to finish it with fresh seasonal fruits and a generous drizzle of HONEY.
Where my lemon lovers at? I am a serious lemon-a-holic. It’s pretty much guaranteed if lemon is involved I’m in. I love everything about them, from their bright over the top way too peppy color (wish I could pull yellow off but yeah that’s a giant heck to the no), to the way they smell so refreshing. Yes, I even buy all the lemon cleaning products too (are you sensing a theme here?) to their taste. Lemons tick all my boxes.
There is just something about a big FAT juicy (sorry I hate that word too, but if the shoe fits) cheeseburger that gets me going. Now that I’m all grown up I need a little more something something to my cheeseburgers though. Know what I’m sayin’? You can’t ever go wrong slapping on a few slices of perfectly cooked bacon so that’s a given. You also need to give a little thought to the bun. No plain jane sesame seed buns for me. No sir ree. I’m a brioche or pretzel bun every single timer. If I’m going to indulge in carbs, I’m going all the way.
Who doesn’t love food on sticks? I mean come on. It’s child like yet totally acceptable for adults. Win. Win. What’s even better? When you take your favorite meat and potatoes meal and put it on a stick. Steak Mushrooms and Potatoes. All on one glorious skewer. Of course you won’t be able to eat just one, so you’ll need two or three glorious skewers. Don’t act like you’ll eat just one. It’s like a potato chip. Impossible to eat just one.
I should probably live in Kentucky with my over the top LOVE for bourbon. I mean it’s only logical. It’s where it’s made and it has some of the best countryside I’ve seen. It’s gorgeous. Doesn’t hurt it has a gazillion barns speckled throughout and I’ve got a hot and heavy thing for those too. Barns, bourbon, and my bike. I’m SO IN. Yes, I big puffy heart you and your bourbon Kentucky. People always ask me what my favorite bourbon is. I have a few that I adore but honestly it just depends on my mood as to what I’m reaching for.
Y’all know I’m a bourbon girl. Have been since college and we’re not going to talk about how LONG ago that way. I was NEVER (meaning still to this day) able to drink beer. I just can’t. So while I had my nose in the books in college I met Jack and Jim and so my love affair with the amber liquid began. Our story is a long and loving one and they’ve since introduced me to more of their friends: Mark, Colonel Taylor, and a plethora of others. I’m a social butterfly what can I say.
This blog post is part of a paid Megan Media and #PetcoGrooming blogging program. The opinions and ideas expressed here are my own.
Charlie aka Chuck is our rescued Beagle Hound. He’s the most laid back dog on the planet until you open the back door and then it’s like he’s drank a gallon of energy drinks and off he goes into the woods to chase deer and squirrels and all the other animals that’s hell never ever catch. I do have to admire his persistence though. OR when it’s time for a trip to the vet or the groomer. Then he tucks tail and becomes a nervous Norman.
Don’t let the word CURD hold you back from this. I know, it’s a horrible word. I mean really, what were those in charge of naming all the things thinking when they said yes let’s call this CURD, insert the rolling eyes emoji here. It just sounds BAD and we know what it rhymes with. I know, but push that to the back of your mind and focus on LEMON instead and ICE CREAM. Better right?
This recipe is sure to float your bourbon boat. Wink. Wink. Did you know that July is not only my birth month but it’s also National Ice Cream Month. Wha? It’s a month long party and I’m completely okay with that. Especially since I make a boat load of ice cream. If you type in ICE CREAM into the search bar right up there you’re bound to find at least one ice cream recipe that you’ll want to make. If you’re into ice cream (and I hope you are) you’re likely to find enough to keep you busy for a while.
Just in time for the dog days of summer, you can have your cake and eat lick it too. Yep. Your tongue and taste buds will be super confused as to why something so cold and creamy tastes like cake but your tummy will be giddy with excitement. At least that was my experience. Giddy is a good thing in my book. Unless it’s a gaggle of teenage girls, then it might be little much to handle at one time.
Y’all know how many sweet teeth I have. I’m positive that a few of them came about because of my over the top love of ice cream. I love it year round. Matter of fact, I always have the bowl to my ice cream maker in the freezer ready to go when I am. Which is often. I’ve whipped up I don’t know how many batches of this bourbon riffic beauty right here. It might be one of my favorites. I realize I say that about a lot of ice creams (can’t help myself I love the cream of ice) but this one is pretty special.
This is a sponsored post written by me on behalf of Classico Riserva for IZEA. All opinions are 100% mine.
I’m all kinds of cheesy. Literally. I’m one of the biggest nerds you’ll ever meet. Food Nerd. Photography Nerd. Bike Nerd. For the sake of argument we’ll just say I’m a nerd and leave it at that. What else I’m big on are meals that come together quickly. This Cheesy Baked Beauty is just that. It’s one that is a great base to add onto as you need to clean out the fridge. Say you’ve got vegetables that need to be used quickly. Add them in and you’ve got yourself a primavera pasta bake. Want a little protein? No problem, add a handful or two of shredded chicken and voila.