recipes

Party Pitchers

Written on May 17, 2013 at 11:37 am , by

No one wants to get stuck playing bartender at their own party, but as the hostess with the mostest you still want a “signature shindig cocktail.” Ugh, what a dilemma. Enter our solution–drumroll, please–the party pitcher! Not only are these big-batch cocktails (and mocktails) perfect for any soiree, they’re also super-customizable and allow your guests to help themselves, freeing you up to have fun and par-tay! Take a look at five of our favorite concoctions below. Oh and did we mention that they’re all make-ahead too? Cheers!

Tropical White Sangria

Colorful and fruit-filled sangria pitchers are always a hit at parties, especially when they look as gorgeous and colorful as this one. Play around with different combinations of fruit and infuse for up to 6 hours before serving for optimal flavor.

Get the recipe: Tropical White Sangria 

The Original Bloody Mary

We had to include the Original Bloody Mary since some of the best parties start before noon–hey, no judgment! Impress your guests with an assortment of garnishes like celery, pickles, olives, fruit, shrimp or even oysters!

Get the recipe: The Original Bloody Mary

Pineapple-Lime Cooler

This tequila-spiked cocktail is the perfect solution for a taco night sans the hassle of margaritas. Add in other tropical fruits like mango and passionfruit to make this Pineapple-Lime Cooler even cooler!

Get the recipe: Pineapple-Lime Cooler

Bourbon & Peach Sweet Tea Punch

Hey party people, this punch is for you! Dating back over 300 years, classic punch recipes have be known to feature dozens of ingredients from booze to fruit juices. We kept it simple though and cut off our ingredient list at five–sweetened tea, bourbon, peach nectar, lemon juice and sliced peaches.

Get the recipe: Bourbon & Peach Sweet Tea Punch 

Watermelon Agua Fresca

Don’t leave the kids out of the party pitcher fun with this refreshing non-alcoholic agua fresca (Spanish for “fresh waters”). Popular in Mexico and Central America, our special recipe features one of our favorite summertime fruits, watermelon.

Get the recipe: Watermelon Agua Fresca

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#RRWhatchaCookin: Mckenna

Written on May 15, 2013 at 4:36 pm , by

Every week, we check out YOUR food photos on Instagram and pick a “Whatcha Cookin’ Wednesday Featured Cook of the Week! Thank you to everyone for your continued participation, we truly love seeing what you’re making at home. Although, if we’re being honest, choosing only one cook to feature is getting harder and harder as the photos keep getting better and better. Keep up the great work!

 

After continually impressing us with her gorgeous food photos, we chose McKenna as this week’s featured cook based on her rosemary potatoes photo which resonated with us for its simplicity. With Memorial Day just around the corner and the focus often on main dishes like burgers and ribs, this photo reminded us to not forget the importance of side dishes too, as even the simplest ones–like this–can steal the spotlight! Great job, McKenna!

 

Click here to get our favorite French Fry recipes including Rachael’s Roasted Potatoes!

RRWhatchaCookin 5_15

 

 

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Meatless Monday: I Heart Artichokes

Written on May 13, 2013 at 3:28 pm , by

 

Artichoke

 Artichokes may look intimidating, but with a little prep, you’ll find that this fiber-rich and versatile veggie has a heart of gold. (Get it–because the center of an artichoke is called the heart?! Hah.) Anyway, as an excellent source of minerals such as copper, calcium, potassium and iron, these green globes makes a great go-to ingredient for Meatless Mondays or vegetarian dishes any time. Check out three of our tastiest artichoke recipes below!

Baby Artichoke Crisp

This stunning Artichoke Crisp features baby artichokes which, despite their name, are actually fully mature. (They’re the buds harvested from the lower shoots of the artichoke plants.) Serve this one pot dish for B, L or D–breakfast, lunch or dinner.

 Artichoke Bruschetta

For your next party, trade in your normal Spinach and Artichoke dip for this classy and super simple Artichoke Bruschetta appetizer made with white wine and parmesan.

Grandpa's Stuffed Artichokes

This Stuffed Artichoke recipe comes straight from Rachael’s family, specifically her grandfather, Emmanuel. These artichokes are delicious at room temperature, so you can make them ahead and they’ll be ready whenever you are. Anytime you serve artichokes, be sure to place small dishes on the table to collect the leaves.

 

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Apple Pies and Beyond

Written on May 13, 2013 at 2:05 pm , by

As the saying goes there are few things as American as Apple Pie. So join us today, May 13th, as we celebrate this traditional dish and salute some of our favorite tasty variations for National Apple Pie Day.

Apple Pie

This quintessential American dessert is always welcome whether it’s a
casual 4th of July picnic or a fancy Thanksgiving dinner.

Get the recipe: Classic Apple Pie

 

Bacon-Crumble Apple Pie

Bacon-Crumble Apple Pie

Everything is better with bacon and this recipe makes a toothsome sweet and salty dessert.

Apple Pie Pockets

Apple Pie Pockets

Take this classic dessert on the road with our handheld pocket-version.

Apple Pie Shake Shots

Apple Pie Shake Shots

Imagine a drink version of apple pie a la mode and you’ve got these apple pie shakes that everyone will love!

Apple Pie Shooter

Apple Pie Shooter

Apple brandy shines in this lip-smackingly good, tasty shooter. Make the drink last longer and turn it into a martini with a shot of bourbon and a couple more ounces of apple cider.

 

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Shrimp-Tastic Recipes

Written on May 10, 2013 at 11:00 am , by

 

Shrimp Recipes

Get the recipes: 15 Easy Shrimp Dinners

 

Did you know…

  • Shrimp packs 18 grams of protein per a 3 ounce serving with only 83 calories and 1 gram of fat
  • Shrimp has 45 micrograms of selenium, an antioxidant mineral that helps protect most body systems form unwanted damage, in every four ounces. In addition, research studies show that selenium found in shrimp can be well-absorbed into the human body.
  • Although “shrimp” and “prawns” are both classified as crustaceans, the terms cannot be used interchangeably, as they  belong to two different suborders pleocyemata and dendrobranchiata, respectively.
  • And lastly, “There’s a million ways to cook shrimp… shrimp is the fruit of the sea. You can barbecue it, boil it, broil it, bake it, saute it. Dey’s uh, shrimp-kabobs, shrimp creole, shrimp gumbo. Pan fried, deep fried, stir-fried. There’s pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich…” –Bubba in Forrest Gump

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Pimm’s Cup, anyone?

Written on May 9, 2013 at 4:00 pm , by

For whatever reason, the majority of chick literature I’ve read is set in England where the women seem to drink two things regularly: tea and Pimm’s No. 1. So what’s the deal with this Pimm’s No. 1? I wondered. Is it light like a vodka or dark like a whiskey? Is is sweet like a Moscato or more bitter like other international aperitifs? And what the hell is a Pimm’s Cup? Well folks, with the weather warming up, it’s high time to get to the bottom of this spirit and say cheer’s as the British do!

 

 

 

 

Pimms

The Facts:

  • Pimm’s No. 1 has been around since the 1820s when London fishmonger and bar owner James Pimm created it as an oyster chaser.
  • Only “six people” are rumored to know the family’s secret blend of gin, liqueurs and fruit extracts.
  • After No. 1 became popular, the company rolled out five more numbered Pimm’s varieties. Each with a different base spirit, like scotch or brandy.
  • Flavor profile: Spicy, bitter and sweet with a dominant herbaceous character and a hint of citrus.
  • Appearance: Reddish brownish in color similar to tea.
  • Illustration by Alan Witschonke

 

Now, on to the fun part: The cocktails!

Pimm's Cocktail Recipe

Get the recipe: Pimm’s Cocktail

 

While Pimm’s No. 1 can (and should) be enjoyed all year-long, most people tend to enjoy it most in the spring and summertime and I can see why!

  1. At only 25% alcohol by volume, this is the type of spirit you can drink all day without feeling–how do I put this lightly?–rundown.
  2. The combination of sweet, bitter and spicy continually refreshes your palate so you don’t get bored.
  3. You can make a (lazy) Pimm’s Cup in less than 30 seconds, unlike other more involved cocktails like mojitos or juleps which require muddling or sangrias which need time to infuse.

 

Traditionally, a Pimm’s Cup simply consists of one part Pimm’s and roughly three parts lemonade, lemon soda or ginger ale in a tall glass over ice with a slice of cucumber. While the classic–some may say lazy–version of the cocktail is delicious, I challenge you to take it up a notch and add other ingredients like cucumber, ginger, lemon, lime, orange, mint and strawberry. (This list could go on, but I’ll stop there.)

 

Even though this may be more work, you’ll find it’s worth the effort as each new ingredient reinvents the cocktail and gives you something to snack on afterwards–hello Pimm’s-infused cucumbers! For instance, in my personal favorite combination, muddled cucumber imparts a cooling and refreshing sensation, ginger adds a hit of natural spiciness and lemon brings in a necessary hint of acidity and brightness. So refreshing! However you choose to enjoy your Pimm’s Cup though, make sure to say “Cheers!” to “Pimm’s O’Clock!

 

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#RRWhatchaCookin Featured Cook: Leah G.

Written on May 8, 2013 at 6:08 pm , by

Every week, we check out YOUR food photos on Instagram and pick a “Whatcha Cookin’ Wednesday Featured Cook of the Week! Thank you to everyone for your continued participation, we truly love seeing what you’re making at home. Although, if we’re being honest, choosing only one cook to feature is getting harder and harder as the photos keep getting better and better. Keep up the great work!

 

This week’s Featured Cook impressed us with her picture perfect Cinnamon Buns. Great shot, Leah G.! You made us want to have cinnamon buns for breakfast immediately!

 

Click here to find out how you can make this delicious brunch recipe and more!

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Technique Time: Whip It Good

Written on May 7, 2013 at 12:00 pm , by

Red Velvet Meltcakes Recipe When a recipe like our Red Velvet Meltcakes (pictured left) calls for beating heavy cream or egg whites, it will often mention soft or stiff peaks. How do you tell what’s what? You can see where you stand by just lifting up the beaters.

 

  • Soft Peaks will be thick but still droopy and are perfect for dollop-friendly whipped cream.
  • Stiff Peaks will stick up straight from the beaters and are what you’re looking for when making meringue.
Technique-Whipping Soft and Stiff Peaks

Illustration: Claudia Pearson

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Meatless Monday: Go For The Grain

Written on May 6, 2013 at 1:41 pm , by

I’ve often considered whole grains to be bor-ing and have definitely been guilty of relegating them to side dish status. Recently, however, I started noticing whole grains popping up in more and more restaurant–as stellar appetizers, salads and vegetarian main dishes–and have experienced a change of heart.

 

This Meatless Monday, I challenge you to get on this trending train and put these old, ancient grains in the spotlight as your main dish star. With the recipes below and numerous options including farro, millet, barley, brown rice, quinoa and more, there are multiple ways to make a satisfying meatless dish.

 

Since I’m a true believer in knowledge being power (nerd alert!), let’s go over a few quick “health hits” first. Did you know that whole grains…

  • contain more antioxidants than fruit and vegetables including vitamins and minerals like B vitamins, vitamin E, magnesium and iron?
  • can slash the risk of heart disease and diabetes by more than 25 percent when consumed regularly?
  • cost half the price of meat and are full of fiber which keeps you full and helps you burn more calories? (Yup, that’s right. You can save money and lose weight? Hell yes!)

Now let’s get cookin’!

Farro Spaghetti with Buttery Tomato Sauce & Farm Spinach 30-Minute Meal

Farro Spaghetti with Buttery Tomato Sauce & Farm Spinach

Farro is one of my favorite types of wheat,” says Rachael. “And now you can find it in pasta!” Farro pasta has a nutty and complex flavor without the heaviness of whole grain pasta. Look for it in your local stores or online. Click here for more casual 30-Minute Meals from Rachael.

Green & Gold Quinoa Salad recipe

Green & Gold Quinoa Salad

When you’re looking for flexibility, quinoa is the grain to use. I love this ingredient because it can be creamy or crunchy, shaped and molded into other dishes like patties and works as the main attraction or a just a garnish. In addition, it’s gluten-free and super fast to make. Zucchini and corn are tossed with light and fluffy quinoa in this colorful main dish. However, feel free to experiment with whatever veggies you like the most or whatever is in season. Serve this salad hot or cold and save time by making it up to 2 days in advance and storing in the refrigerator.

Tuscan Kale & Farro Soup

Tuscan Kale & Farro Soup

Farro is a healthy whole-grain that Italians have been eating for years in everything from salad to soups. As a complex carbohydrate, it breaks down slowly in your system which helps to keep your energy levels stable. Make this recipe for approximately $2.50 per person and add in mushrooms for an extra buck. Click here to get this recipe and more $3 Italian soups.

Butternut Squash Barley Risotto

Butternut Squash Barley Risotto

Usually you’ll find barley playing second fiddle in a soup recipe, but this meatless meal from our Italian-inspired Express Lane Suppers showcases barley’s subtly buttery flavor by pairing it with butternut squash and peas. Save time by using pre-cut squash from your grocery store and our Express Lane Supper recipes and customized 10-ingredient shopping list.

 

 

Wanna learn more? Get the scoop on how to cook 6 of our favorite whole grains, 7 easy ways to incorporate them into your every day recipes and the must-know do’s and don’ts of grains with our How to Cook with Whole Grains Guide.

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Tex-Mex 30-Minute Meals

Written on May 2, 2013 at 3:49 pm , by

“Some of my favorite food is Tex-Mex!” –Rachael Ray

Tex-Mex 30-Minute Meals

We couldn’t agree with you more, Rach!

Get the recipes: Tex-Mex 30-Minute Meals

 

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