Did I keep you in suspense long enough?! Last week I gave B a plethora of peanut butter possibilities for his upcoming birthday treat. After much deliberation, here’s what he chose:
Peanut Butter Cup Cookie Pie via The Family Kitchen
(Sorry for blurryness on the pic, this instagram photo is my only photo of this pie since I made it late at night and it was taken to Brandon’s office early the next day)
I made the pie exactly how the linked recipe says. No need to change something so good!
But wait, I had so much peanut butter baking spirit in me last week, that I made two treats.
I feel like the blog has been really heavy on the food posts lately. I have a lot of crafty/diy ideas brewing in this head of mine, I just haven’t had time to work on them. But seriously, my task list on gmail is getting so long with fun blog ideas. Craftiness is on its way! But until then, brace yourself for a tasty round up!
I made this potato salad for the Father’s Day festivities this past weekend and it was a definite hit! Brandon isn’t a fan of mayonnaise, and I when I saw this recipe I thought it sounded so summery and fresh I had to try it out.
German Potato Salad (a recipe from Whole Foods)
- 2 pounds Yukon Gold or yellow potatoes, unpeeled
- 1/2 pound bacon
- 1 large white onion, chopped
- 2 tbs canola oil
- 3 tbs whole-grain mustard
- 6 tbs apple cider vinegar, or to taste
- 1 bunch green onions, chopped
- 1/2 tsp sea salt
- 1/2 tsp ground black pepper
- 2 tbs chopped parsley
Boil potatoes in a large pot until tender, 15-20 minutes. Don’t let them get too soft! Drain and cool slightly, then slice. Put sliced potatoes into a large bowl.
Meanwhile, cook bacon in large skillet. Put on a paper towel-lined plate to drain. When cool enough to handle, crumble into small pieces. Drain off all but 1 tbs fat from the skillet and return to medium heat. Add white onion and cook until lightly browned, 7-8 minutes. Add onion and warm bacon to potatoes. Gently toss together.
In another bowl mix together oil, mustard, vinegar, green onions, salt and pepper. Pour over potato mixture and gently toss together until coated. Garnish with parsley. Serve warm or at room temperature. Serves 8.
I made it the day before and let it sit in the fridge overnight. It was still very good. I doubled the recipe since we were having people over but there were a ton of leftovers, partly because there was so much other food. I also think it would have been better with a little less vinegar. Regardless, it was very good. Definitely a keeper!
Yep, you read the title right. I made asparagus lime pie. Don’t ask me why.
Ok, go ahead and ask.
I did it because:
1) I had the ingredients…which maybe isn’t the best reason for putting them together. I also have granola bars and mustard, but I don’t think I’ll be mixing those two together any time soon.
2) the recipe just sounded unique, and there was no picture so I was dying to see what the heck an asparagus lime pie looked like.
3) who knows, maybe it would be good?
Ok, so this recipe wasn’t on my round up, but I found it in a Kraft Food + Family from 2007 or something ridiculous like that, (oh em gee, Steph, you still have magazines from 2007!??!) ( I know, right?) so the link and image wasn’t readily available. Lucky for you, I’m blogging about it!
Of course I buy some produce all year round, but once the temperature starts to rise I find my fridge is constantly stocked with fresh cut fruit and veggies. I made this pico for chip dipping and taco topping this past weekend. It was too tasty not to share!
Columbus has a lot going for it, lots of cool shops and things to do that are unique to the city. Each month I’m going to do/experience something new (to me) that is unique to Columbus and share it with the world here!
Food trucks are all the rage in Columbus nowadays. A couple weeks ago a new “food truck hub” opened up called Dinin’ Hall. My friend, T, from work and I headed over there on our lunch break last week to check it out.
Margaritas are my favorite cocktail by far. There are endless variations and possibilities. The Margarita’s signature holiday is coming up this weekend, so its more than appropriate to link up a ton marg recipes to help figure out which one you want to whip up for Cinco de Mayo!
(if you follow on me on pinterest I’m sure you saw this post coming from miles away since I usually have a pinning marathon to gather up all my links for these round up posts. If you want a sneak peek into my future round up posts, follow me on pinterest!! )
// 1. Traditional Margarita via Hispanic Kitchen // 2. Spicy Grapefruit Margarita via Bon Appetit // 3. Pomegranate Lime Margarita via lauren’s latest // 4. Raspberry + Key Lime Margaritas via Tokyo Terrace // 5. Pitcher Perfect Margarita via chow.com // 6. Classic Margarita via Readymade // 7. Strawberry Margaritas via Tide and Thyme // 8. Corona-rita via The Exhausted Mom // 9. Roasted Jalapeno Blackberry Margarita via Kitchen Konfidence
I actually have some killer marg recipes up my sleeve that I’m sure will be posted on here sooner or later, but until then I think I’ve given you plenty of tequila concoctions to try out!
Happy Friday and enjoy your weekend!
There’s something about Mondays and my need to add an ‘m’ descriptor to them. While it’s Music Monday here in blogland, in dinner land it is Meatless Monday. Sometimes there’s other meatless nights, but I like to stick to Mondays because face it, Meatless Wednesday just doesn’t quite have the same ring to it.
full post after the jump…