I started Gilmore Girls: A Year in the Life last night! I knew I wanted to watch several in a row (wish there were more) so in true gilmore fashion I had to think about snacks. Coffee and poptarts what could be more gilmore?
Channeling my inner Sookie (with a shortcut because I had leftover pie crust from Thanksgiving pies) I made poptarts from scratch. Naturally, these are divine and easy enough even Lorelai cold whip these up.
AND of course – in honor of Emily – eating these on fine china.
One piecrust (homemade or bought)
1 cup confectioners sugar
2 Tablespoons milk
1 tsp vanilla
1) Preheat oven to 425.
2) Rollout piecrust to a rectangle (if possible). Cut small squares or rectangles, I did a variety of sizes but make sure everyone has a mate to be paired with that’s the same size.
3) Spread jam onto bottom pastry leaving a little room around the edges. Top with the doughs mate and crimp with a fork. I don’t mind mine being messy but clean any overflow in the oven or on the pan with a wet paper towel before it dries and crystallizes.
4) Bake for 10 minutes until dough is slightly brown. While the poptarts cool combine confectioners sugar, milk and vanilla together. Once cooled, pour over pop tarts and add sprinkles.
I don’t know why I have always replaced drumsticks in recipes…this recipe reminded me how GOOD they are. These 6 drumsticks rang up at $2.80! Yummy and cheap?
These are great to make in a pinch. Just around 35 minutes to cook in the oven and a few more under the broiler. They marinate all night so the meat is tender is full of flavor.
Oh my goodness look at how YUM these look!
Perfect little meal here for a busy weeknight. The chicken is so juicy and a nice mix from the traditional chicken breast.
This recipe is from Julia’s Album. The directions are slightly different based on how I prepared them.
1 cup buttermilk
1 tablespoon olive oil
5 garlic cloves, minced
1/6 bunch of fresh parsley, minced
1/2 teaspoon regular salt
1/2 teaspoon freshly ground black pepper
6 chicken drumsticks
Mix all the ingredients (except the chicken) in a medium mixing bowl.
Using tongs place drumsticks in the mixture, making sure to coat all sides.
Seal bowl with plastic wrap and leave in fridge overnight (I did 18 hours).
Heat over to 400 degrees and place drumsticks alternating directions so they fit in a casserole dish.
Cook for 30-40 minutes, chicken juice should run clear and be at 165 degrees.
Broil for a few minutes to your liking.
I’m sorry to have had a brief hiatus but things have been a little bit crazy around here. I just received a huge promotion and will now be the Director of Marketing at my current job. I am so excited about it but I’ve been trying to get things in order while they search for my replacement and being trained for my new position, so my brain has turned to mush. But its the perfect time to come back with this delish brown butter bourbon peach pie.
I’m sharing a recipe that I’ve found to be tride and true! I didn’t create this recipe, like I’ve mentioned on the recipe tab of my blog, I do adapt some recipes, but I really just want to try recipes for you to try out in your kitchen. I tweaked this a little bit but SkinnyTaste is the creator of this great summer recipe.
The bruschetta only take a few minutes to throw together but I like to cover it and place it in the fridge so the flavors have the opportunity to blend. Chop your onion, basil and tomatoes, throw in a bowl and season with salt and pepper (it looks crazy seasoned above but I just hadn’t stirred it yet). Toss with balsamic and olive oil and you are good to go!Tomatoes, basil and zucchini really make this recipe pop so try to get the freshest that you can.
This zucchini came from my in-laws garden so it was fun to pop this in our recipe!
I added a little lemon juice into the turkey mixture and added some old bay to the patties because turkey burgers tend to get a little dry or not have as much flavor as beef burgers so I like to add a little something to them.
1/4 of an onion, chopped
1 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
salt & pepper
2 medium vine ripe tomatoes
2 small cloves garlic, minced
approx 8 fresh basil leaves, chopped
approx 8 mozzarella balls , diced
Turkey zucchini burgers:
1lb lean ground turkey
1 medium zucchini, grated
1/4 cup seasoned whole wheat breadcrumbs
1/4 tsp lemon juice
salt & pepper
sprinkle each side lightly with old bay seasoning
1) Toss all the bruschetta ingredients together, except for the mozzarella. Cover with plastic wrap and refrigerate until ready to use.
2) Mix grated zucchini and turkey in a bowl with breadcrumbs, lemon juice, salt and pepper.
3) Make 6 patties from mixture. Gently sprinkle Old Bay seasoning on each side of the formed patty.
4) Grill burgers on grill until they reach 165 degrees F.
5) Drop in mozzarella to the brushetta and serve with bunless burger!
Today I’m sharing a variation of Martha Stewart’s lighter chicken pot pie. We really like chicken pot pie but the butter alone can send you maxing out your calories for the day. Let me preface by saying this is a good recipe but I still like Rachel Ray’s the best (but you could easily merge the two recipes and use phyllo dough to cut some calories). This recipe just has a few layers phyllo on the top and no crust on the bottom.
Today I’m sharing a recipe from my mom! It’s her own creation of lasagna with ravioli instead of lasagna noodles and its delicious!
You might remember from this post that I was picking blueberries for a blueberry pie contest at our local farmers market. Unfortunately I didn’t win but it was so much fun! While this might not be crowned as the winner of the West Windsor’s Farmers Market…it’s a pretty delicious pie and I’m sure your family will agree! I was specifically searching for a recipe that had lemon in it because I thought it would be such a nice balance to the blueberries, and it definitely is. To see the full recipe from Inspired Taste click here (or see below). Ingredients:
•Your favorite pie crust, for crust and lattice
•2/3 cup to 3/4 cup granulated sugar (adjusted according to sweetness of berries)
•1/4 cup cornstarch
•2 teaspoons freshly grated lemon peel
•1/8 teaspoon ground allspice
•1/8 teaspoon ground cinnamon
•1/8 teaspoon kosher salt
•6 cups fresh blueberries from Terhune Orchards
•1 tablespoon butter, cut into small squares
•1 egg yolk
•1 tablespoon heavy cream
•1 tablespoon coarse sugar
1) Roll out half of the pie dough to fit an 8- or 9-inch pie dish. Check for the correct size by inverting the pie dish over the dough. The dough should be about 2 inches larger than the dish.
2) Being careful to not stretch the dough, fit into pie dish and trim dough to within 3/4-inch of the edge of the dish. Refrigerate while you make the pie filling.
3) Stir sugar, cornstarch, lemon peel, allspice, cinnamon and salt in a large bowl. Add blueberries and gently toss to combine. Transfer blueberry filling to prepared pie crust. Refrigerate while you prepare the lattice crust.
4) Once you interlace the lattice crust over the pie filling, place the butter over the open areas of the lattice.
5) Then, make an egg wash by whisking the egg yolk and cream together and brush over the pie dough. Sprinkle sugar over the crust.
6) Place pie in the fridge for 20 minutes minutes before baking for 20 minutes at 400 degrees F on the lower third of your oven. Then reduce heat to 350 degrees F and bake for another 35-40 minutes until crust is golden and filling is bubbling. (Baking on the baking sheet will catch any drips from the pie as it cooks.) Cool for 2-3 hours before serving so filling can set.
There is probably nothing better than the grocery store soft sugar cookies! You know the ones I’m talking about – with frosting and seasonal sprinkles! These skip the frosting and are really fun with the sprinkles baked into the dough.
I’ve looked at some recipes before but I had to try the soft sprinkle sugar cookies from Krissy’s Creations, head over to her blog to get the full recipe. Her photographs are amazing and will leave you literally drooling over her sweets (oh and I went to high school with her!)
The recipe is very easy to follow and would be easy to alternate for different themes or season with any sort of sprinkles. Beware that you will get a TON of cookies from the recipe. I made one baking sheet full and am freezing the rest of the dough.
These are definitely a hit! I used a 2 Tbs scooper UNTIL IT BROKE AND SHANKED ME. Literally was shanked by a kitchen tool. See where the 1 Tbs broke off in my hand? Luckily, I was able to move my hand quickly from the dough but that jagged metal pierced me right in the thumb joint.
This might be in the top five of the best things I’ve ever made! I found this recipe from Wit & Delight and adjusted it just slightly (herbs + how I caramelize my onions). These are dang good. I served these on a chilly day with minestrone soup but these would be great for a party as an appetizer.