So whipped up this little number for dinner a couple weeks ago and they were YUMMY. Squash blossoms are total rare gems; it’s super hard to find them at the market! (at least in here), and they’re about $1.50 per blossom, which – as my mama in Mexico says – “ay noooo que rip off is that” considering it’s about $1.50 for a bucket down there, but whatevs, they’re totally worth it.
You can have them by themselves just lightly fried and they’re lovely, but, since they’re a rarity at the table, I decided to go the extra mile and stuff them with a little bit of a jalapeño popper vibe, sans the dairy of course. Inside you get a creamy and spicy jalapeño oregano cashew filling, and on the outside you get a bold crunchy beer batter that begs for the squeeze of a lime. ARE YOU DROOLING? You better be. I kinda wished I took more photos, but damn, I was hungry! haha
Get the full recipe after the jump!
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You know I like to hit the bar quite often, and you know I love traveling, so why not bringing both of these loves into one refreshing and super aromatic cocktail? Oh yes, you’re in for a REALLY GOOD TREAT (caps and all).
Cue: The Marrakesh Sangria, a sangria inspired by one of my favourite places – Morocco! We start with a nice dry wine base, then we build up layers of flavour with elderflower liqueur, figs, frozen grapes, and roses. All topped with a nice bunch of fresh mint, of course. You can make this for your next summer party and I guarantee your guests will feel like they’re wandering through a warm medina.
This cocktail is part of my series with West Elm, you can grab the whole recipe (which is super easy!) on their blog Front & Main.
Dudes. Have you paid a visit to your fish monger? Not yet?! Then you should. This recipe is all about embracing the bounty of the seas in all its glory – that means – without getting super overcooked and with simple ingredients. Little heat and little ingredients? Yep. It’s possible.
Slow cooking salmon is pretty much the way to go. It helps keep all the flavour but gets rid of that sushi feeling in your mouth. This is one of my go-to party salads, especially for when I’m like “oh shit! The putlock was tonight?!”. You know what I mean? It’ll totally save ya. Get the full recipe and step by step instructions over at Kendall-Jackson’s blog.
Created in partnership with Jackson Family Wines. All views my own. Word.
Hey yo! So the farmers market is bursting with fresh goodies right now, and it’s only the beginning of the season! While trying to not spend my entire food budget in one go at the market, I found these super pretty and juicy apricots that were begging to be made into a curd, seriously, I heard them scream “CURD MEEEEE CURD ME HARD”….or something.
Anyways, since we want to stay away from any intense heat right now, I thought pairing them with an easy breezy meringue would be ideal. It also makes it super easy to pack-and-go in case you want to bring them to a picnic or dinner party. Go get the full recipe on Baked The Blog. It’s seriously good!
Get your vintage sunnies on, pack your beach towel, and a truck load of sunscreen ’cause we’re about to hit Acapulco! Well, we’ll hit it in in the shape of a cocktail.
This spin on the classic Pimm’s Cup is EXACTLY what you need to keep your summer crew happy and (buzzed) hydrated. Instead of using the usual strawbs and lemon, I switched it up a bit using fresh watermelon, cucumber juice, lime juice, and some mint and basil as garnish for a extra fresh touch. You can make a huge jug of it for your dinner party OR one (or a few) for yourself.
This cocktail packs some serious vintage beach vibes that will make you feel like you’re vacationing like the big stars of the olden days.
I share the full recipe and other photos on West Elm’s blog Front & Main. Go giiiit it!
Cheers, my little liz taylors of the new millennium.
Damn, it is HOT out there (at least in this part of the world). Not complaining! Love it, but it may get tricky to bake any goods with such heat. Some are totally worth the pain of turning the oven on though, like this little skillet treat.
Peaches are starting to pop at the farmers market and I just couldn’t resist snatching a few to get an early start on stone fruit season. These ones weren’t as sweet as expected (probably ’cause it’s still too early) hence, they’re perfect for a quick bake.
This is a summery twist on a winter recipe I did some time ago for baked (this one, memba?). Love the coconut sauce left at the bottom with the caramelized soft peaches. Add some ice cream and you’re set for summer success.
OH and this is a hit for dinner parties, looks so cool in the skillet! (If you don’t have a skillet visit your local thrift shop, they always have some hidden around).
Let’s get this peachy party started, yes?!
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Oh lawd have mercy. We have gone down the very dangerous path of decadence! Dudes, ice cream season is upon us and there’s only one way to get ahead of the game: go big or go home! Hence I had to make this frozen treat that WILL BLOW YOUR MIND. It’s nothing more than a chill twist on a classic, but it’s scrumptious enough to skyrocket your happiness beyond belief. SO DRAMATIC. But so true.
Peanut butter ice cream – it’s as rich as it sounds, but to not worry because this recipe has a tangy homemade strawbby jam to tame it down, and a crunchy chocolate outer shell that melts in your mouth. A total impromptu orgy of flavour happening right in your tongue.
Meet your new favourite “ice cream sandwich” and get ready to join the frozen PB&J club! Recipe after the jump
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