Alright folks! This recipe marks my second round of McCormick’s Go 4 Gourmet challenge, in which McCormick presents you with 4 ingredients and challenges you to see what deliciousness can result. As I mentioned with my chorizo and brussels sprouts soup recipe last month, it’s all very “Chopped”-esque, which I love.
I also happened to love this month’s 4 ingredients — ground ginger, veggie broth, shiitake mushrooms and fresh kale.
One of the items on my cooking bucket list for years has been to learn how to make pho soup. A big bowl of comforting, warm, aromatic, fresh, piled-high-with-garnishes, awkward-to-pronounce-but-awesome-to-taste Vietnamese pho.
Pho is one of my most comforting of comfort foods. I love it on snowy winter days and in the blazing heat of summer. I love it at my favorite hole-in-the-wall restaurant in Kansas City, and I love finding new Vietnamese restaurants when I travel. I love it when I’m feeling great, and it is definitely my preferred noodle soup of choice (sayonarra, chicken noodle!) when I’m sick. Totally not kidding — when I caught a cold in Barcelona this past winter, I skipped tapas for a night and tracked down the one Vietnamese restaurant in the neighborhood for a steaming hot bowl of pho. It hit the spot — as did the glass of sangria that came with it. When in Spain… :)
Whenever I have a party, the first appetizers that always disappear are the meat dishes…especially when meatballs are involved. I don’t know what it is, but people seem to go nuts over a good meatball!
Of all the popular appetizer options out there, I definitely appreciate how quick, versatile and easy meatballs are to make. And I’m all for any recipe that my friends will enjoy!
Our guest posting this week continues with the lovely Megan from Country Cleaver! I had the pleasure of finally meeting Megan recently at a blogging conference, where we did Dirty Dancing impersonations and created a fondant cake that Duff Goldman actually complimented!! I completely adore her and regularly find myself booking lots and lots of her recipes, so I know that you’ll enjoy this one!
Hi everyone, it’s so nice to join you all today! For those who probably don’t know me, I’m Megan of Country Cleaver, a wheat-field-ophile, country loving, city dwelling chick with a June Cleaver complex. Since Ali is galavanting all over Europe and having a smashingly good time, according to her intstagrams, I’m here today to fill your eyes and hopefully tummy with my favorite recipe of 2012 - The Reuben Breakfast Sandwich on Pumpernickel English Muffins.
Last week I met up with a friend for dinner at Ingredient, one of our favorite local restaurants. While they are known for some of their amazing salad options, we both had random cravings so decided to create our own.
Mine, of course, was this amazing steak salad that I realized I must immediately figure out how to recreate and share with you all! Nowadays it seems like I only eat meat one or two days a week, but that night I was craving some well-seasoned steak. So decided to pair it with some artichokes, roasted red peppers, candied walnuts and bacon. And then I decided to just go for it and layer on a blue cheese dressing. Pretty sure I ate every bite. The ingredient combination was perfect — so delicious!!!
This was good news, though, because I was super stoked to make some corned beef hash! Yep. It’s not rocket science. Just leftover corned beef, hashbrowns, onions, and a few fun seasonings to make it super-spectacular.
Since I have an exciting wedding to attend on St. Patrick’s Day this year, I actually decided to throw an Irish feast a little early this year!
And of course, the centerpiece of the meal was this delicious classic corned beef and cabbage. I have to admit that this year was actually my first time making corned beef! Somehow I have always had other talented friends who have done the cooking in the past. But since I didn’t plan quite far enough ahead to brine my own beef, I took a shortcut and brought home a pre-corned beef from the store. And then slow-cooked it to perfection while whipping up someyummydesserts, roasted cabbage, soda bread, and some herbed potatoes as well.
This is a sponsored review from BlogHer and Kraft.
Anyone in my family would tell you that when I was a kid, my birthday dinner menu request every single year was always the same — steak with peppercorn sauce. My dad would always man the grill out back, while my mom and I stirred up (ok, I admit it was from a seasoning packet!) the yummy peppercorn sauce, as well as a zillion sides. Then everyone in our family would come over to celebrate, and I would take the first delicious bite of the meal. Such great memories of those dinners!!!
For years, I have searched everywhere for a stellar chili recipe. Living in the Midwest, where chili cook-offs are just about everywhere you turn, you would have thought this would be a simple task. But somehow every recipe I’ve tried has either been a little too spicy, too sweet, too tomato-y, too smoky, too meaty, too thick, too brothy, etc. Now granted, I know that chili is like a perfect chocolate chip cookie — everyone has their own version of what is “perfect”. But alas, I think that this year I have finally settled on my new favorite recipe!
This one was actually inspired by my good friend, Cory. His recipe won our chili cook-off at work this past year, and everyone has been buzzing about it ever since. So I gave it a try, making just a few tweaks along the way. And oh my word — it was amazing!!! I had a group of girls over the other night to enjoy it on one of the many snowy days we’ve had this winter, and everyone gave it big thumbs up and had seconds. Because of course, who can resist great chili?!?