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Posts Tagged ‘Food’

Ingredients

  • 5 Avocados, skins removed, thinly sliced
  • 1 1/2 teaspoon Old Bay Seasoning
  • 1/1 teaspoon Himalayan Salt
  • 1/4 teaspoon Onion Powder
  • 1/4 teaspoon Crushed Black Pepper
  • 1/2 teaspoon Garlic Salt
Steps
  1. Preheat oven to 375. Layer a cookie sheet in aluminium foil.
  2. Comine all of the seasoning in a bowl and mix well.
  3. Place avocado slices on the foil and sprinkle 1/3 of the seasoning on top. Put in oven for 10 minutes.
  4. Remove from oven and flip slices over on to opposite site. Cover in the next 1/3 of seasoning and return to the oven for 15 minutes.
  5. Remove from the oven and coat with the remaining seasoning. Serve hot.
 
Enjoy : )

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I have been seeing wine barrels all over lately. {I even purchased a cheese board out of one} . I think they are a great addition to any party. They are rustic and unique.

I found an awesome barrel that has been converted into a sink. It would be so neat to use it in the house with the bar.

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For more inspiration with wine barrels take a look at {my pinterest} to see what else I have dug up.

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Okay, so I don’t like breakfast. I am just not a big morning eater. All I want is a glass of water and coffee. So I am always looking for yummy food that I would WANT to eat in the morning.

Then I saw {this} post by Joy over at Oh Joy and instantly was in love. This is something I eat for breakfast and love.

So from Joy, here is her recipe:

Currently my favorite versions includes an egg, sliced avocado, salt, pepper, and {an extra special ingredient}tzatziki sauce on a lightly toasted english muffin

Enjoy : )

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This is one of my favorite recipes that my grandmother made for me. Every Christmas she would make Gooey Butter Cake and I would just devour it with her.

Step 1 Ingredients:
  • Golden Butter Recipe Yellow Cake Mix
  • 1/2 c butter, softened
  • 2 eggs
Step 2 Ingredients:
  • 8 ounces cream cheese
  • 1 lb powdered sugar
  • 1 egg
Directions
  1. Preheat oven to 350 degrees and grease a 9×12″ pan.
  2. Mix cake mix, butter and eggs until thick and smooth.  Creating a slight wall, spread mixture in pan {best with your hands}.
  3.  Mix the remaining ingredients on low until smooth.  Pour over cake mixture.  Bake 35-40 minutes, leaving it slightly gooey.  Garnish with sprinkles of powdered sugar, cool and serve.

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Made from real French wine barrels, this rustic cutting board is a perfect way to present breads and cheeses or any appetizer for that matter. You can still smell hints of the wine on the board. Plus it has a little leather handle that could hang from a hook as a cute decoration when not in use.

Buy your own {here}

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Boiling corn leaves some of its natural sweetness behind in the water, while grilling corn intensifies its flavor. Grill the ears in the husk to steam the kernels, then peel back the husks and slather the ears with a spicy, smoky chipotle butter.

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Serves 4

  • 4 ears corn

Chipotle Butter

  • 4 tablespoons unsalted butter, softened
  • 2 teaspoons finely minced canned chipotle chile in adobo sauce, or more to taste
  • Kosher or sea salt
  • 2 tablespoons chopped fresh cilantro

1. Prepare a moderately hot charcoal fire or preheat a gas grill to medium-high (375° to 400°F). Carefully peel back the corn husks without removing them, then pull out and discard the threadlike silk. Replace the corn husks and tie the tips closed with kitchen twine. Soak the ears in a sinkful of cold water for 20 minutes.

2. Put the butter in a small bowl. Add the chile and a large pinch of salt and stir to blend. Taste and add more salt or chile, if desired.

3. Place the corn directly over the coals or gas flame and cover the grill. Cook for about 15 minutes, giving the ears a quarter turn every 3 to 4 minutes as the husks brown.

4. Transfer the corn to a platter. Snip the ends of the husks to remove the twine tie. Remove and discard the husks. While the corn is hot, slather it with the chipotle butter, then sprinkle with the cilantro. Serve immediately.

Recipe from Everyday Grilling: 50 Recipes from Appetizers to Desserts by Sur La Table (Andrews McMeel Publishing, 2011)

YUM! Perfect for a summer BBQ

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I seriously love all of the little DIY touches and honey theme. It’s so lovely.






They really put all the details together. Mint Juleps with Jack Daniels Tennessee Honey & Blue Summer Honey. Did you see the baked brie with walnuts & maple syrup?!

For the rest follow this {link} to Style Me Pretty’s full feature

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