I’m going to be “that person” and say that I cannot even believe that it’s the week before the 4th of July. I’ve said this before, and I’m saying it again because I’m just still caught in disbelief, but where the hell does the time go? Anyway, I made these Hummingbird Pancakes months ago for my gal Betty and they’re dreamy decadence is still trapped in my mind. Maybe I should make them again, ASAP? Probs. They’re inspired by the deliciously amazing Southern classic, Hummingbird Cake, but in a breakfast disguise complete with cream cheese drizzle.
Then, there’s this super-easy 3-Ingredient 4th of July Ice Cream “Cake” situation. Three layers of ice cream and sorbet all dressed up in patriotic stripes, with very little fuss while also being totally festive and perfectly frosty.
Pop on over to BettyCrocker.com for these recipes and more.
Disclosure: I was compensated for these recipes and photos featured on BettyCrocker.com
It’s been SO LONG since I last updated you with my recipe contributions over at Betty Crocker. So long that 7 new recipes have gone up and they’re all kind of perfect for easy, summer living.
Click over for ingredients, recipes, and details!
Easy, Cheesy Quesadilla Enchiladas: 2 favorites, in one dish…plus, CHEESE.
Greek Chicken Quinoa Bowls: Healthy, hearty, fresh, fast. ZOOM!
Bruschetta Topped Slow Cooker Pesto Chicken Thighs: Fresh basil, juicy tomatoes, and hearty chicken meld together and make a fresh and easy dinner. Recipe 1 of 2 from a single batch of slow cooker pesto chicken.
Bacon, Ranch, Pesto Chicken Pasta: Bacon, chicken, ranch, cheese…I mean, there isn’t much else to say. Recipe 2 of 2 using those pesto chicken thighs. Get it!
Freezer-Friendly Bacon Broccoli Cheese Dip: Bubbly lakes of cheese always fare well at any gathering, right?
Slow Cooker Bacon-Ranch Chicken Melts: More bacon, more ranch, more easy-breezy slow cooking, all between two buttery buns. BUNS!
Freezer Breakfast Bites: Oats, berries, and maple, in a sweet grab-and-go package.
Disclosure: I was compensated for the mentioned recipes and photos on BettyCrocker.com
Today I went somewhere I dread going on par with the DMV…the Apple Store. Specifically the Genius Bar, since my computer has been having a major issue with staying on when I’m using it. Rude. I’ve managed to avoid this trip for moths, but it was inevitable and I finally decided to deal with it. It was just shutting off at all kinds of random times and it turns out (as Sean predicted) the video card is failing. So, it’s with the good people of Apple, getting repaired and I wont see it again for a week. I have feelings about it being away, but it’s probably good for us. The heart grows fonder and all that stuff. I realize I may be being a bit dramatic, but I hate this stuff.
I know this isn’t really a problem (evidenced by the fact that I’m still able to type this up thanks to an iPad) so, I’ll stop talking about it and talk about something far more interesting. Something super delicious on all sorts of things and so easy to stir up. I’ll talk about this peanut sauce. It’s great with summer rolls, like the ones pictured in my Easy Vietnamese Pickles recipe. It’s also great with carrot or celery or cucumber sticks and with simple grilled chicken. I also think it would be great stirred into pasta and garnished with scallion and chopped peanuts for a cold noodle salad. The best part about this sauce, besides it being so flavorful, is that it comes together with ingredients you may already have in the pantry and refrigerator: zippy lime, salty fish sauce, nutty peanut butter, spicy sriracha, and sweet maple. A little water takes this sauce from a thick paste to a silky sauce, so don’t be worried if it looks like a strange consistency at first. It’s so good! So seriosuly, make it, dip it, mop it, pour it down your gullet (what? why? sorry). Whatever you’re into.
Easy Spicy Peanut Sauce
Makes about 1 1/2 cups
I have used both natural peanut butter and commercial peanut butter for this recipe with great results.
1/2 cup creamy peanut butter
juice and zest of 1 lime
1 clove minced garlic
1 tablespoon sriracha
2 teaspoons fish sauce
2 tablespoons maple syrup
1/4 to 1/2 cup water
In a bowl, whisk together all of the ingredients, except the water. Whisk in enough water to thin to a consistency you like. I use closer to 1/2 cup of water. [/recipe]