Zucchini Carpaccio Saladfeatured

It has been a hot minute since I’ve been able to post. Did you miss me? I missed you!

Well let’s not waste another second. Let’s dive into this Zucchini Carpaccio — one of my favorite things to make when I have guests over for dinner because it’s light and fresh, and it’s just so darn pretty, people always go crazy over it (little do they know how easy it is to pull together).

I also love how versatile this carpaccio salad is. Adorn it with whatever you have on hand. Don’t have dill? Sub mint or parsley. No almonds? Use hazelnuts instead. Want to add cherry tomatoes or wedges of roasted beets? Great idea. The zucchini is a blank slate for any flavor combos you like. I’m partial to the salty, briny, lemony flavor profile of this particular version.

Now let’s talk about this impressive presentation. Twists and turns, ribbons and curls, spirals and rosettes, putting this salad together is like building a little mini edible sculpture, and as fun to make as it is to eat. The key is height — keep layering spirals and loops of the zucchini slices until you run out.

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Kahlua Mudslide Ice Cream w/Chocolate Cookie Chunks + Mocha Fudge Swirlfeatured

If you’ve been following along, I’ve been shaking up my summer entertaining with Kahlua over the past few months, first with this Kahlua-spiked Vietnamese Iced Coffee followed right up by these finger-lickin Kahlua Coffee Baby Back Ribs. For my final installment, I wanted to go all out decadence because that’s just what August calls for – one last hurrah for summer fun!

I turned to the classic Kahlua Frozen Mudslide for inspiration. Typically, a mudslide is simply 1 part Kahlúa, 1 part vodka, 1/2 part Irish cream liqueur, and 1 part vanilla ice cream, blended up and garnished with chocolate syrup. But why settle for the typical?

Presenting the Kahlua Mudslide Ice Cream — all the grown up indulgence of a frozen mudslide, re-imagined into ice cream form! We start with an ice cream base of Kahlua and Irish cream, fold in crunchy chocolate cookie chunks, then swirl in thick drizzles of rich mocha fudge.

I did say I was going to go all out decadence, no?

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High Five Fridays: Oh Baby I Like It Rawfeatured

Shimmy Shimmy Ya. We’re giving the oven a break this week and going raw, fresh, and healthy. Raw doesn’t have to mean boring, oh no no it doesn’t. Play with texture, add some bright citrus, or unexpected spicing to heat things up.

What are some of your favorite craveable summer salad go tos? Easy, no bake apps for entertaining? Or cool desserts?

Here’s some inspiration to get your creative juices flowing:

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Kahlúa Coffee Baby Back Ribs + Giveawayfeatured

You know what your summer cookout is begging for? Some juicy, tender, sweet and savory, stick-to-your-ribs ribs. There is something so satisfying about sitting on a deck, balancing a paper plate on your lap, and getting elbow deep in a sticky mess of ribs.

Big ribs, little ribs, dry ribs, wet ribs, I love them all! My mom’s Chinese-Style BBQ Spare Ribs hold a special place in my heart, but in the spirit of shaking it up this summer with Kahlua, I wanted to create a new recipe. Now what type of rib to make, that’s the question! Should it be saucy or dry-rubbed? Smoky or spicy? Sweet or vinegary? So many decisions to make.

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