Showing posts with label savory. Show all posts
Showing posts with label savory. Show all posts
Sweet, Spicy & Salty Bourbon Peanuts

Sweet, Spicy & Salty Bourbon Peanuts


These amazing sweet, spicy and salty glazed peanuts are perfect for baseball games, football watching parties (Super Bowl, anyone?), or enjoying with a movie! Incredibly quick and easy, these delicious nuts are sure to be a hit at your next party. The woodsy and peppery rosemary compliments both the warm Brown Sugar Bourbon and spicy cayenne perfectly - these nuts are a flavor explosion with every bite!


When I'm entertaining, I love recipes that can be made ahead of time so there's one less thing for me to think about! These peanuts can be made ahead of time, and stored in an airtight container for up to a week. They're great warm or at room temperature - to reheat just warm in the oven at 350 for about 5-10 minutes!

Serve these nuts alongside a glass of Brown Sugar Bourbon, and scroll to the bottom of the this post for more delicious bourbon recipes!





Ingredients: 

1 tablespoon butter, melted
2 tablespoons packed brown sugar
2 tablespoons Brown Sugar Bourbon
1/4-1/2 teaspoon cayenne pepper, depending on desired spiciness
1/4 teaspoon ground cinnamon
1/2 teaspoon garlic powder
1 tablespoon chopped fresh rosemary
2 cups unsalted peanuts

Directions: 

Preheat the oven to 350 degrees F, and line a baking sheet with parchment paper. Combine all ingredients except the peanuts in a large mixing bowl, stirring until sugar is dissolved. Add the peanuts and stir to evenly coat. Spread the peanuts evenly and in a single layer onto the prepared baking sheet. Bake for 10 minutes, or until fragrant. Allow to cool for a few minutes, and then gently break the nuts apart with your fingers. Serve warm or at room temperature. Store in an airtight container, and eat within a week!




Love bourbon? Check out these other bourbon recipes: 


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Kirsten Bell
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Cranberry Jalapeno Poppers

Cranberry Jalapeno Poppers


Holiday desserts are great (Cranberry Orange Cake anyone?), but what I reallllly love about the holidays are the delicious appetizers. All the dips over here, please! So I'm really excited to share this super yummy appetizer with you! These Cranberry Jalapeno Poppers are a little sweet, a little spicy, and very cheesy!


With just a handful of ingredients, these jalapeno poppers couldn't be easier! I love the flavor of the cranberries and jalapenos together, and I really love the flavor of the cranberries and cumin together. Add in the chives, cilantro and the yum factor goes sky high!






Makes 16 Rolls

Ingredients: 

2 cans crescent rolls (I like Annie's)
8 oz block of full-fat cream cheese
6 Tablespoons dried cranberries
2 Tablespoons chives, chopped
1 jalapeno, seeded and diced
1/4 cup cilantro, chopped
1/4 teaspoon cumin
1/8 teaspoon smoked paprika


Directions: 

Preheat the oven per the crescent roll directions. Line a baking sheet with foil and spray with non-stick spray. Combine all the ingredients except the rolls in a medium sized mixing bowl, and stir together with a spatula until well combined. Spoon a tablespoon of the cream cheese mixture into the wide end of each crescent roll, and roll toward the point. Bake about 10-12 minutes, or until golden brown. Serve hot!












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Kirsten Bell
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Easy Parmesan Herb Biscuits

Easy Parmesan Herb Biscuits


I am so excited about the recipe I have for you today: Easy Parmesan Herb Biscuits! These biscuits are so delicious - they fill the whole kitchen with the smell of warm bread, and taste amazing warm from the oven. (But they also are amazing cold, I took one for the team and ate all 12 just to be sure.) We love these alongside soup, salad or and for a quick snack on their own!


This year I'm planning to serve these easy homemade biscuits as our Thanksgiving rolls, and I seriously can't wait! They're so soft and flakey, with a hint of flavor from the herbs that takes them to the next level.




I love that this is such an easy biscuit recipe - they're seriously so quick to whip up! If I'm making these for company, I prep them ahead of time, cover them in plastic wrap on the baking sheets, and then just pop them in the oven when I'm 20 minutes away from wanting to serve them. 



Makes 12 biscuits

Ingredients: 

3 1/2 cups all-purpose flour
1 cup Organic Valley Shredded Parmesan Cheese
1 tablespoon dried herbs (I used herbs de Provence)
1 teaspoon garlic powder
2 tablespoons baking powder
2 teaspoons sea salt
12 tablespoons cold Organic Valley Salted Butter
1 1/2 cups Organic Valley Buttermilk

Directions: 

Line two baking sheets (or one large one, I use this half sheet baking sheet and LOVE it!) with parchment paper. Set aside.

In a large mixing bowl, whisk together the dry ingredients, flour through salt. Rub in the butter with your fingers, until the mixture resembles course crumbs. Add the buttermilk, and stir with a spatula until the dough comes together.

Flour a work surface, and transfer the dough to the floured surface. Using your hands, press the dough out to about 1" thick, sprinkling with additional flour as necessary. Cut out the biscuits using a cup or cutter about 3" in diameter. Place each biscuit on the prepared baking sheets. Once all the biscuits are cut, transfer the baking sheets to the fridge for 30-45 minutes.

Preheat the oven to 350 degrees F. Bake for 20 minutes, rotating the pans halfway through.

Enjoy warm with butter, serve with soup, or a nice salad. I can't wait to make these for Thanksgiving!






http://www.thiscelebratedlife.com/search/label/recipes

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Kirsten Bell
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Easy Beef Brisket with Homemade Bourbon BBQ Sauce

Easy Beef Brisket with Homemade Bourbon BBQ Sauce


Whew, it's Friday! Has it been a week or what? Well, I have an amazing recipe to share with you today! The most delicious, easy beef brisket recipe plus my super easy homemade Brown Sugar Bourbon Barbecue Sauce. Trust me - you will never buy barbecue sauce from the store again after trying this!

I have to give a quick shout out to my husband. He and I tag teamed these recipes - he put together the brisket and I owned the barbecue sauce. We wanted these recipes to be really easy, and relatively hands-off. I was imagining having this in the oven before a football game, wrapping it up and taking it to a tailgate. Which, by the way, we totally plan to do this fall!


Since the brisket and the barbecue sauce both have the same flavors, they compliment each other so well when served together!

By the way, can you tell that I'm obsessed with Brown Sugar Bourbon? It is soooo good! I love a splash of it in my coffee on the weekends, and you might remember it from my Pina Colada Cake and Mint Julep Cupcakes. Grab a bottle and cook through all of these recipes with me - more to come! (hint hint, it might involve pumpkin spice!!!)



Easy Beef Brisket: 

5 lb Beef Brisket
1 Tablespoon Smoked Paprika
1 Tablespoon Garlic Powder
1 Tablespoon Ground Black Pepper
1 Tablespoon Sea Salt
1 Cup Worcestershire
2 Tablespoons Brown Sugar Bourbon 

Combine all of the above, paprika through Brown Sugar Bourbon, in a small bowl. Rub onto both sides of the brisket. Wrap the brisket and refrigerate overnight. Meanwhile, prepare the Brown Sugar Barbecue Sauce below!

Preheat the oven to 260 degrees F. Place the meat on a rack in a roasting pan, fat side up. Pour excess juices/liquids into pan. Cook for 1 to 1.5 hours per pound of meat. Flip the meat over once, about halfway through cook time. The meat is done cooking when it has reached 180 degrees F, as measured by a meat thermometer. Wrap the meat in foil, turn the oven off, and then place the foiled brisket back into the now off oven for at least an hour. 

Serve hot, with the Brown Sugar Bourbon Barbecue Sauce below!


Brown Sugar Bourbon BBQ Sauce: 

1/2 Onion, diced
4 cloves garlic, diced
1 1/2 cups ketchup
1/3 cup Molasses
2 Tablespoons Apple Cider Vinegar
2 Tablespoons Worcestershire 
1/2 teaspoon soy sauce
1 Tablespoon Dijion Mustard
1 teaspoons liquid smoke
1/8 teaspoon Chili Powder
3 Tablespoons Brown Sugar

In a medium saucepan over medium heat, simmer together the onion, garlic, and Brown Sugar Bourbon for about 10 minutes or until the onion because translucent. 

Add the remaining ingredients, ketchup through brown sugar to the saucepan. Stir well to combine, and then bring the mixture to a boil. Reduce the heat to medium-low, and simmer about 25 minutes, stirring occasionally.  

Allow the sauce to cool to room temperature, and then refrigerate overnight. The flavors will continue to come together as it sits, so it will taste even better the next day!

If you prefer a chunky barbecue sauce (like me!), serve as is. If you prefer a smooth sauce, run the sauce through fine mesh sieve. 

Serve with the above brisket recipe, chicken, fries - this sauce will taste amazing with pretty much anything!


 




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Kirsten Bell
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