You guys, I so wish I could claim this recipe as my own, but my aunt Nicole made this for our family at the beach last weekend and, after eating half the platter (and dropping approximately 7 shrimp on myself), I begged her for the recipe. This is such a fun, summery twist on bruschetta and makes for an easy but fancy appetizer. Plus, anything with Old Bay is a keeper in my book. Tim and I even bought Old Bay beer once and, after trying it and not being able to actually taste any Old Bay, added some directly out of the container. Pro tip - don't do that. Old Bay does not dissolve in beer - who knew? Add this appetizer to your next summer barbecue menu and you'll be the hit of the party!Read More
As mentioned earlier this week, Tim and I had a super amazing meal of blackened tilapia oven panang curry quinoa with spinach last week. Since I've given you the recipe for the quinoa, I figured you should probably have the recipe for the tilapia too! Now, I should probably warn you, unless you like spicy food as much as I do, you may not want to have both of these dishes together like we did. The spice from the curry combined with the cayenne in the blackening seasoning definitely had a double-kick! But, that said, the flavors are pretty awesome together, so if you like spice, definitely try it.Read More
Welcome to CKDC's very first guest blog post! My dear friend Lori is a fantastic cook and hostess, and when she hosted our friend Ali's bridal shower a few weeks ago, I knew she had to share the salmon recipe she made with you all. And so, without further ado, Lori's guest post!
I guess I should start out my guest blogging career by admitting that I’m not a recipe person. I like to read recipes and look at food photography, but when it comes to the down and dirty of making dinner, I like to use what I have on hand and just add the right amount of cream and enough red pepper flakes. Measuring means more dirty dishes and how bad can you really mess up by eyeballing it when you’re adding butter? Plus I hate, with a fiery passion, buying 17 ingredients for a recipe, using a tiny bit of each, and having the rest spoil.Read More
Anything "en papillote" has always been one of those things that seemed way too difficult to attempt - I mean, buy parchment paper? SO MUCH EFFORT! (I know, this is ridiculous. Don't worry, it only took 3 years to get over.) Learning how to fold the packet properly? I was never very good at oragami. I finally bit the bullet recently and added some parchment paper to my Instacart order (I know, SO much effort), and it has already come in so handy in so many situations. Now I understand why it makes an appearance in so many recipes... Duh. Plus, I realized that, while the folding and crimping properly does make the photo look nice, n00bs such as myself can always get some help from kitchen twine to keep everything all wrapped up.Read More
I LOVE Thai food. Beef krapow, larb gai, satay, panang curry... *heart eye emoji*. Thai food has always been one of my go-to delivery orders, but recently I've been trying to make it at home more. As always, the ingredient list intimidated me, but over the years I've built up my pantry stock of Thai staples like fish sauce, oyster sauce, Thai basil, and so on, so now I can make all my favorites at home. The best part of making your own Thai food is that it's so customizable - I usually add a ton of veggies to mine to up the health factor a little bit.Read More