Our garden is in full swing. We have cucumbers coming out of our ears and the tomatoes are right around the corner from being an all-out tomato brigade. I am certainly enjoying the situation, however, as I get to make one of my top favorite summer dishes.
I call it a ‘Greek Salsa’ because that is how I eat it – like a sauce on top of or mixed into just about everything. On top of a salad, mixed with some cous cous, as a side dish with kabobs, or just plain with pita. It’s super versatile and wonderfully healthy. What’s not to love?
The best part of this ‘salsa’ is that it marinates in it’s own juices and gets better and better as it sits. I usually make a big batch and eat on it for 3-4 days during the week, having it a different way each day. It’s the perfect summer solution to lunch (and an overflowing garden).
I’m usually somewhat of a minimalist when it comes to my coffee. I don’t like all sorts of jazzed up frappacinos with everything and the kitchen sink on top, but stick with a very very predictable skinny vanilla latte or plain iced coffee. I recently, however, got my hands on a Nespresso VertuoLine and have loved experimenting with new drinks since I’ve had the ability to make espresso right at my fingertips.
Matt and I have been coffee making nuts ever since getting this machine. I’ve tried all sorts of recipes, and thought I’d share with you my absolute favorite so far – The Salty Carmel Iced Latte! It’s actually fairly low-calorie and makes a really tasty afternoon treat.
Read on for the recipe and one brilliant iced coffee trick!
I have such a treat to share with you today (literally)! I have been challenged for the last few weeks because I’ve been trying out a very high protein, low sugar diet which is clearly not conducive to summer sweets like ice cream. Since the diet focuses a lot on greek yogurt, I decided to try a little trick and see if I could make some homemade frozen yogurt to act as a sweet substitute for cool summer treats.
Good news, it worked. Better news, it was delicious. Best news? It’s fat free and only about 100 calories per serving. So how did I do it?
I focused on the way ice cream is made by getting it super cold and agitating it so small crystals form instead of a a big block of ice. Not only is it wonderful, but it makes the perfect single serving.
Five Minute Frozen Yogurt
Single Serving Greek Yogurt (I use Chobani 100 in lemon flavor)
2 cups ice
4 tbsp kosher salt
1 gallon freezer bag
1 quart freezer bag
Mix together the salt and ice in the gallon freezer bag. Empty the yogurt into the quart freezer bag, seal tightly and place inside of the gallon freezer bag. Wrap the bags in a kitchen towel and shake, squeezing gently for about 5 minutes. The yogurt will freeze up to the exact consistency of ice cream and then you can scoop it right out of the bag.
This trick works wonders. Give it a try and indulge your sweet tooth!
Boy, are you guys gonna love this one! I got the idea from a friend of a friend, but put my own twist on this perfect appetizer. Making the traditional chicken and waffles in a mini, bite sized version adds to the appeal of such a well-loved dish.
With a skewer in each bite, they turn into an appetizer perfect for grabbing and grazing. A maple-sriracha glaze finishes them off wonderfully.
The recipe is simple enough, grab some frozen popcorn chicken and cook according to the package directions. Top them onto toasted mini waffles and drizzle with a mixture of one half maple syrup and one half sriracha.
I suggest making these chicken and waffle bites for a party where you need hearty snacks or heavy hors d’oeuvres since you could make a meal of these and I promise your friends will want to do just that.
Happy Monday guys! We spent the weekend enjoying lots of time with friends and family. The weather was a little touch and go, but we were very happy to get some sunshine yesterday and some time to cook outside at our new outdoor kitchen. I posted on Instagram last week a little peek of our patio this year (more photos to come!) and lots of you commented on our ‘Big Green Egg’ smoker. We love smoking regular cuts of meet (brisket, pork shoulder, etc), but have found our favorite thing to make are chicken wings. A dry rub makes them spicy and adds a ton of flavor without frying and sauces, so they’re not only fall-off-the-bone tender, but they’re also pretty healthy.
Get the smoker going at 300 degrees with your choice of wood chips. We used hickory chips soaked on bourbon. While it’s coming up to heat. Put together the dry rub (recipe below) and rub all over the skin-on wings. Place into the smoker and let smoke for 45 minutes to 1 hour. That’s all!
They’re savory and sweet with the perfect amount of spice. They’re flavorful enough that you really don’t need any sauce, although if you want to add your favorite BBQ, you could!
Dry Rub Recipe:
2 tbs kosher salt
2 tbs sugar
2 tbs brown sugar
2 tbs ground cumin
1 tbs cayenne pepper
4 tbs paprika
2 tbs ground sage
cracked black pepper
Dash of ground ghost chilies (comes in a grinder at Trader Joe’s)
If you don’t have a smoker, you can make these in the oven. Just roast at 400 degrees on the middle rack for 20 minutes, then flip over for 10-20 more minutes or until golden brown. Or if you choose to grill, it’s just about 10-15 minutes on each side of a hot grill!
We make these almost every other weekend in the summer. They’re a meal on their own and you don’t feel too bad eating a bunch since they aren’t fried or soaked in butter-heavy sauce.
When it comes to distinctly spring flavors, Rhubarb is one of the first things that pops to mind. I used to stay far away from the tart veggie after summers of eating it raw from my grandmothers garden left me with a bad taste in my mouth (literally). As an adult however, I try to challenge myself to re-try things that I once thought I disliked… Rhubarb being one of them.
I am not known for turning down cocktails, so after trying a rhubarb margarita concoction (which I loved) I decided to try making some other cocktail varieties for you guys who are able to find some rhubarb in the market. We have three very different drinks for you to try, starting with a ‘Pink Sparkler’.
The Pink Sparkler uses a classic combination of strawberry and rhubarb to create a base of sweet flavor. Topped with a crisp sparkling wine, this cocktail becomes well rounded.
Next on the list is a Rhubarb Gin Fizz. Classic Gin Fizzes use lemon or lime juice with superfine sugar, but I’ve subbed the sugar for simple syrup here to integrate the rhubarb flavor and still add sweetness. Your typical recipe might call for egg white too, but I opted out for this recipe. The result is a very light, tart drink that isn’t overpowering.
Lastly, the Rhubarb Rum Punch is my favorite of the bunch. It tastes like a spring vacation. Orange juice cuts the tartness and a lingering rum flavor adds a slightly tropical twist. It doesn’t look beautiful, so if you don’t like the muddy yellow color, mix a bit of grenadine in.
All in all, it was a lot of fun creating these recipes and you’ll notice that they all use one common ingredient – Rhubarb Simple Syrup. It’s easy to make, just chop up 2 stems of rhubarb and add it to 1 cup of granulated sugar and 1 cup of water in a small saucepan. Bring to boiling until all sugar is dissolved. Reduce to a simmer and let the rhubarb flavor meld for about 5-10 more minutes. Strain to remove the rhubarb chunks and let it cool.
It’s pretty easy to make flavor infused syrups. Look for some local rhubarb in your area and give it a try!
Despite the snow that fell here in Ohio yesterday, it is indeed springtime and you can tell by the brighter, plumper produce at the stores that everything is warming up a bit. There are so many flavors and scents that make me think of spring, so as soon as the temps start to heat up, I’m usually quick to try a new flavorful recipe. That is why today me and a few other bloggers are showcasing some fresh, spring recipes for you to try out (links below!)
I am not a huge sweets person, but if I do indulge, I like light flavors like lemon or coconut. I made these beautiful little petits fours to share at Easter dinner this weekend and they’re so easy I thought you should know about it too. The trick is that I use frozen poundcake to make construction a bit easier. The poundcake is firm and not too fluffy which makes it easy to work with for people who don’t love to bake. Be forewarned, I went a little photo crazy on this one!
Although the pound cake isn’t lemon flavored, a tart filling and a creamy glaze – both laced with lemon – are all it takes to get some big flavor out of these little bites! Ready for the recipe? Continue Reading…
I like to call this the filthy fire martini. I thought it was hilarious, but that shows you my sense of humor. This all started because I thought I should start drinking more mature drinks. When I head to a nice restaurant for cocktails, I always want to order something classy, you know?
This martini recipe is perfect for those of you who love savory cocktails. I spiced up this martini a little bit with some Habanero vodka – don’t worry though! It’s not so so spicy even though it has Habanero pepper. I am only a medium salsa kind of girl and I love it, so I’m sure you will too.
Since there are only two Habanero for a whole 750ml of vodka and it only sits for a few days, it isn’t unbearably spicy. If you do like super spicy stuff, just let it sit a little longer… maybe 2 weeks or so!
Definitely give this one a try. The creamy tang from the blue cheese gives a nice contrast to the spicy flavors.
Things are getting quite festive around here. I’ve been baking up a storm and actually have even more baking that I’m scheduling for this weekend. This recipe, however, does not require baking at all. The no-bake cranberry oat chews are peanut-buttery, chewy, and hearty little gems.
I initially wanted to do a traditional chocolate no-bake, but my husband isn’t really a chocolate eater and so far this christmas, all of my recipes have been quite chocolate-y.
Instead, I used a peanut butter and brown sugar mixture to create these chewy cookies. Check out the full recipe below, plus links to all of the wonderful bloggers participating in this cookie swap. Continue Reading…
Every year, I take a couple of hours to make a few different types of Christmas cookies and then freeze them to bring out for pop up parties and hostess gifts. I always make different varieties each year (no repeats!) just to keep things exciting and to teach myself something new.
Although I do try something new each year, I do a couple of things consistently. I always include a citrus cookie and a marshmallow variety. The others are all fair game. And here is a fun surprise… not only will you be getting my recipe today, you’ll also be getting the recipes from 10 other amazing bloggers participating in this ‘cookie swap’. More on that after the recipe.
When I was looking for my citrus cookie this year, I decided to throw it at Bing and their new Bing Smart Search on Windows 8.1. Typing in ‘Lemon Christmas Cookie’ (no lemon bars here) I was happy to see how the results popped up, which made it really easy for me to pick a direction and build this recipe. Continue Reading…
Hi, I'm Erin!
House of Earnest is the place for Home Decor, Hand Made Projects and Party Style made easy. My style is simple, natural, rustic and slightly modern. Take a look around, leave a comment and have fun! That's the whole point, right?