The 4th of July is almost here and I’ve got a super quick last-minute party appetizer for you! One of my most favorite things to eat during the summer is tomatoes, corn, and avocado. Mix them together and I’m one happy lady!
And with all the 4th of July festivities like parades and festivals, the last thing I have time for is to be in the kitchen for hours prepping a fancy food spread. This is one of those appetizers that looks more impressive than it actually is.
I used a regular tub of pre-made hummus from the grocery store and topped it with this homemade tomato and avocado salsa with fresh corn. I wasn’t really sure if I should call this “salsa” since it’s so chunky, but hey, it has tomatoes, so we are going with salsa here! I went with plain hummus, but you could also use other varieties like garlic, red pepper, or even lemony hummus would also probably be really yummy with the topping!
I served it with sliced flatbread, but sliced pita bread or even pita chips also works well with this recipe.
This is one of the appetizers that has a ton of flavor and is pretty light so it won’t weigh you down. It’s perfect to serve with some crisp white wine or sangria!
This is officially the summer of all things pineapple for me. I’ve been making a ton of new recipes with this sweet fruit so I hope you guys enjoy it too!
I wouldn’t consider pineapple to be in my top favorite fruits. It’s almost too sweet for me sometimes. But, it’s really wonderful in recipes and fresh pineapple juice is such a treat. And, of course, pineapple just screams summer!
It also works really well in sauces…and in this case…mixed with chipotle peppers and poured over chicken in a slow cooker! To make the sauce, you will need a food processor or blender. I did use canned pineapple for this recipe, but you can certainly use fresh pineapple and fresher pineapple juice if you’d prefer too.
Anyway, the sauce is made with pineapple chunks, pineapple juice, chipotle peppers in adobo sauce, fresh lime juice, and some spices. After you blend it up in the food processor, you just pour it over chicken in your slow cooker and let it go!
I highly recommend making some of my Pineapple Mango Salsa to serve with these summery tacos! This is a great recipe for summer Taco Tuesdays or parties where you don’t want to worry about cooking.
I made my first icebox cake a couple of years ago and fell in love with its simplicity and the infinite number of different flavor possibilities. Now that summer is here and we lose our desire to turn on the oven on a hot summer day, no-bake desserts are the way to go!
This chocolate ice box cake might very well be one of my most favorite desserts that I’ve ever made. Seriously! It’s so perfect and dreamy and chocolatey! My whole family was pretty obsessed with this cake.
This icebox cake is pretty simple to make. All you have to do is whip up some heavy cream, add cocoa powder and sugar and then this whipped chocolate amazingness gets spread between layers of chocolate graham crackers. Oh, and I also threw in some mini chocolate chips for good measure!
Tomorrow is the first official day of summer and while we’ve still got quite a bit of June Gloom going on here in the OC, it’s starting to warm up and I’m ready for BBQs and fruity and refreshing cocktails!
I don’t consider myself to be a big gin drinker. Definitely don’t hate it, but it’s not typically my first choice in a cocktail. Mint is another ingredient that I can’t say is my favorite unless it’s in ice cream.
But, in a smash cocktail? I love these flavors together and when you add fresh strawberries too? Count me in! This Strawberry Gin Smash is the perfect cocktail to sip on a hot day!
A smash is somewhat similar to a mint julep cocktail, except you’ve got gin instead of bourbon. A smash, as you might guess, involves mixing a bit of lime juice and sugar together and then muddling some fresh mint leaves and strawberries. Then you just top off your glass with gin, club soda, and ice and you’ve got a really light and refreshing cocktail!
You can add as much or as little sugar as you’d like. I add about a 1/2-1 teaspoon of sugar per drink. I also muddle one mint leave, but if you love mint, feel free to add more! If gin is not your thing, you can also make this cocktail with vodka.
This recipe is for two drinks served in tumbler glasses. You could adapt it as needed to be served in a pitcher if you’d prefer. Just make sure that you give the pitcher a good stir every so often as the sugar can sometimes settle on the bottom.
Hamburger Helper. It’s been about a gazillion years since I’ve had it. My dad used to make it for dinner sometimes and as a kid, I’m pretty sure that I thought it was the best dinner ever.
Making macaroni and cheese in the Instant Pot/pressure cooker is so easy and delicious, I thought it would be easy to make an IP version of the classic boxed favorite! And I’m proud to report, this was every bit as delicious and comforting as I remember and even though I haven’t had it recently, much better given that it’s made with fresh ingredients!
A couple of things to note before you start making this recipe! First, you have to freshly grate your cheddar cheese. Seriously. You may be tempted to buy pre-shredded cheese, but I can tell you it’s not going to melt the way you want it to. Shredded cheese often contains other ingredients to prevent clumping and impacts its ability to melt. So, get out the grater for this one. I promise it’s worth it! It only takes a few minutes and you can do it while the pasta cooks.
Second thing to note, even though there are 4 cups of water in the pot, you might get the burn notice as this is cooking. There’s a few ways to avoid this. First, make sure your pot is clean before cooking. Then, after browning your beef, you will pour a little water in and really try to scrape up those browned bits off the bottom of your pan with a spatula.
Finally, once I pour the macaroni in, I don’t bother stirring it all in with the beef and water. I just make sure most of it is covered. I think the macaroni not being directly on the bottom also helps avoid that warning.
One other thing – I’ve seen a lot of Mac and cheese or other recipes like this that call for broth over water. I’ve made it both ways and I prefer using just plain water. I don’t like the saltiness that broth adds or the flavor. Mac and cheese shouldn’t taste…brothy, IMO. So I like to use water, but if you would rather use a low-sodium beef broth, you totally can!
Cobbler, Crisp, Crumble – I used to have no idea what the difference was between these desserts. I always thought they were the same thing and the different names were just a regional thing. Finally when I started blogging back in 2011, I did my research and found that although they are very similar, the toppings are different.
Crisps and Crumbles are often made with oats and have a less cake-like texture. Cobblers have a lightly sweetened biscuit-like topping. I think the only version of a cobbler I ever had growing up was topped with boxed cake mix topping, which of course, is delicious, but I wanted to finally make the real thing!
Blueberries and strawberries are just perfection right now and are obviously so great for the 4th of July. So a Strawberry Blueberry Cobbler it was!
To make the cobbler topping, you just need some flour, sugar, cinnamon, baking powder, salt, butter, and milk. After mixing up the dry ingredients, I add the cubed butter and work it into the flour mixture with my hands. A fork or pastry blender would also work fine. Then I add an egg and touch of milk and that’s it!
What I like about cobblers is though the topping can be a bit thicker than crisps, it’s also less sweet. This cobbler is definitely sweet, but not overly sweet. I forgot to buy some, but I also recommend serving the cobbler with some vanilla ice cream or whipped cream on top!
Welcome to Eat. Drink. Love.! My name is Stephanie. Here you will find healthy and easy recipes with a few indulgences thrown in for good measure! Why the name Eat. Drink. Love.? Well, I think this is what life is all about!