[Life: Make] MEXICAN CORN ON THE COB 4 ears of corn 1/4 cup mayonnaise 1/2 cup grated cotija cheese 4 wedges lime (optional) Cayenne spice Directions: If you don’t have a grill… In an oven heated at 350, cook corn in husk for 25 minutes. After taking corn out of oven, let it cool for a few minutes, and then pull husk layers off. If you want to blacken you corn for some of that grilling effect, put it under the broiler for 3-4 minutes on each side. Roll the ears in melted butter, then spread with mayonnaise. Sprinkle with cotija cheese and cayenne (be careful). Serve with a lime wedge to squeeze just before eating. A bit messy to make but totally cheap and delicious… and so fast.

[Life: Make] MEXICAN CORN ON THE COB

  • 4 ears of corn
  • 1/4 cup mayonnaise
  • 1/2 cup grated cotija cheese
  • 4 wedges lime (optional)
  • Cayenne spice

    • Directions:

    If you don’t have a grill…

    In an oven heated at 350, cook corn in husk for 25 minutes.

    After taking corn out of oven, let it cool for a few minutes, and then pull husk layers off.

    If you want to blacken you corn for some of that grilling effect, put it under the broiler for 3-4 minutes on each side.

    Roll the ears in melted butter, then spread with mayonnaise. Sprinkle with cotija cheese and cayenne (be careful). Serve with a lime wedge to squeeze just before eating.

    A bit messy to make but totally cheap and delicious… and so fast.

    [Life: Make] Gorgonzola Dip I ate brunch over the weekend at Extra Virgin where they have an amazing side of fries w/ gorgonzola dip that you can order as a side. So. Good. They serve theirs with thin crispy regular fries but I tested it out with sweet potato (good recipe here for those) and I think they make an even more delicious combination. This dip is so easy to make. You have to try it. Ingredients 1  (8-ounce) carton mascarpone cheese (1 cup) 1/3  cup  sour cream 1/3  cup  chopped fresh chives 1/2  teaspoon  salt 1/4  teaspoon  ground white pepper 4  ounces  Gorgonzola cheese, crumbled (1 cup) Directions Mix the mascarpone cheese and sour cream in a bowl. Stir with a wooden spoon until smooth. Add in chives, salt, and pepper. Gently stir in Gorgonzola cheese. [Recipe via]

    [Life: Make] Gorgonzola Dip

    I ate brunch over the weekend at Extra Virgin where they have an amazing side of fries w/ gorgonzola dip that you can order as a side. So. Good. They serve theirs with thin crispy regular fries but I tested it out with sweet potato (good recipe here for those) and I think they make an even more delicious combination.

    This dip is so easy to make. You have to try it.

    Ingredients

    • 1  (8-ounce) carton mascarpone cheese (1 cup)
    • 1/3  cup  sour cream
    • 1/3  cup  chopped fresh chives
    • 1/2  teaspoon  salt
    • 1/4  teaspoon  ground white pepper
    • 4  ounces  Gorgonzola cheese, crumbled (1 cup)

    Directions

    Mix the mascarpone cheese and sour cream in a bowl. Stir with a wooden spoon until smooth. Add in chives, salt, and pepper. Gently stir in Gorgonzola cheese.

    [Recipe via]

    [Life: Make] Homemade Trifle I recently discovered this dessert and have become an addict. Easy to make (i.e., impossible to burn and you can buy the premade cake if you really want to go easy) and sooo delicious. Bonus points that it makes for a good presentation if you are having guests over. Ingredients 2 (9ish inch) white cake or sponge cake layers, baked and cooled (I like to mix it up, either work) 2 boxes of strawberries 3 white peaches 1/4 cup white sugar 1 pint fresh blueberries 2 bananas 1/4 cup orange juice 1 (3ish ounce) package instant vanilla pudding mix 2 cups milk 1 cup heavy whipping cream 1/4 cup blanched slivered almonds Directions Slice strawberries and peaches and sprinkle them with sugar. Cut the bananas into slices and toss with orange juice. Combine pudding mix with milk and mix until smooth. Cut the cake into 1 inch cubes.  Use half of the cake cubes to line the bottom of a glass bowl (or multiple bowls if you’re doing individual servings). Layer half of the strawberries followed by half of the blueberries, half of the peaches, and then half of the bananas. Spread half of the pudding over the fruit. Repeat layers in the same order. In a bowl, whip the cream and spread over top of trifle. Garnish with slivered almonds.

    [Life: Make] Homemade Trifle

    I recently discovered this dessert and have become an addict. Easy to make (i.e., impossible to burn and you can buy the premade cake if you really want to go easy) and sooo delicious. Bonus points that it makes for a good presentation if you are having guests over.

    Ingredients

    • 2 (9ish inch) white cake or sponge cake layers, baked and cooled (I like to mix it up, either work)
    • 2 boxes of strawberries
    • 3 white peaches
    • 1/4 cup white sugar
    • 1 pint fresh blueberries
    • 2 bananas
    • 1/4 cup orange juice
    • 1 (3ish ounce) package instant vanilla pudding mix
    • 2 cups milk
    • 1 cup heavy whipping cream
    • 1/4 cup blanched slivered almonds

    Directions

    1. Slice strawberries and peaches and sprinkle them with sugar. Cut the bananas into slices and toss with orange juice. Combine pudding mix with milk and mix until smooth. Cut the cake into 1 inch cubes.
    2.  Use half of the cake cubes to line the bottom of a glass bowl (or multiple bowls if you’re doing individual servings). Layer half of the strawberries followed by half of the blueberries, half of the peaches, and then half of the bananas. Spread half of the pudding over the fruit. Repeat layers in the same order.
    3. In a bowl, whip the cream and spread over top of trifle. Garnish with slivered almonds.
    [Life: Make] Super Cheesy Grits I’m not sure life would be complete without cheese grits. I’ve tried everyone’s recipe and (ironically) one of my favorites comes from Alton Brown. Try it. It’s easy and totally delicious. Ingredients 2 cups of water 2 cups of whole milk 1 1/2 teaspoons kosher salt 1 cup coarse ground cornmeal 1/2 teaspoon freshly ground black pepper 4 tablespoons unsalted butter 4 ounces sharp Cheddar, shredded 4 ounces Jalapeno Jack, shredded (this is my addition - I like super cheesy) Directions Place the milk, water, and salt into a big pot over med high heat and bring to a boil. Once comes to a boil, gradually add the cornmeal while continually whisking. Once all of the cornmeal is in, decrease the heat to low and cover. Whisk frequently, every 3 to 4 minutes, to prevent grits from sticking or becoming lumpy. Cook for 20 to 25 minutes or until mixture is creamy. Remove from the heat, add the pepper and butter, and whisk. Once the butter is melted, gradually whisk in the cheese a little at a time. Eat right away.

    [Life: Make] Super Cheesy Grits

    I’m not sure life would be complete without cheese grits. I’ve tried everyone’s recipe and (ironically) one of my favorites comes from Alton Brown. Try it. It’s easy and totally delicious.

    Ingredients

    • 2 cups of water
    • 2 cups of whole milk
    • 1 1/2 teaspoons kosher salt
    • 1 cup coarse ground cornmeal
    • 1/2 teaspoon freshly ground black pepper
    • 4 tablespoons unsalted butter
    • 4 ounces sharp Cheddar, shredded
    • 4 ounces Jalapeno Jack, shredded (this is my addition - I like super cheesy)

    Directions

    Place the milk, water, and salt into a big pot over med high heat and bring to a boil. Once comes to a boil, gradually add the cornmeal while continually whisking. Once all of the cornmeal is in, decrease the heat to low and cover. Whisk frequently, every 3 to 4 minutes, to prevent grits from sticking or becoming lumpy. Cook for 20 to 25 minutes or until mixture is creamy.

    Remove from the heat, add the pepper and butter, and whisk. Once the butter is melted, gradually whisk in the cheese a little at a time. Eat right away.

    [Life: Make] Strawberry Fizz If you like a Sloe Gin Fizz, this is a fun take that is one of my favorite summer drinks. When I lived in Tejas I used to make this for friends all the time. 1 small spoonful of Strawberry Jam (the tarter the better) 1.5 shots of Hendrick’s Gin (my fav) or Bombay Sapphire Gin 3/4of 1 lemon squeezed… Fresh Lemon Juice Ice to fill glass Tonic Water Lemon Slices Directions: Fill the glass with ice and the first 3 ingredients. Top with Tonic Water & lemon slices. Voila. Yumm. Update: reading all your questions…in order to not get the jam stuck in the bottom, take a long spoon or one of those fancy bar metal stirring stick things and briskly whisk the jam into the mixture…. or screw the jam and just add strawberry (or raspberry) puree which you can easily accomplish by mashing the soft fruit with a wooden spoon

    [Life: Make] Strawberry Fizz

    If you like a Sloe Gin Fizz, this is a fun take that is one of my favorite summer drinks. When I lived in Tejas I used to make this for friends all the time.

    • 1 small spoonful of Strawberry Jam (the tarter the better)
    • 1.5 shots of Hendrick’s Gin (my fav) or Bombay Sapphire Gin
    • 3/4of 1 lemon squeezed… Fresh Lemon Juice
    • Ice to fill glass
    • Tonic Water
    • Lemon Slices

    Directions:

    Fill the glass with ice and the first 3 ingredients. Top with Tonic Water & lemon slices. Voila. Yumm.

    Update: reading all your questions…in order to not get the jam stuck in the bottom, take a long spoon or one of those fancy bar metal stirring stick things and briskly whisk the jam into the mixture…. or screw the jam and just add strawberry (or raspberry) puree which you can easily accomplish by mashing the soft fruit with a wooden spoon

    Woah…take two. I was trying to edit one of my photos from flickr and ended up posting the wrong image. Trying again! Apologies for that weird first image. [Life: Make] Tomato and Black Bean Salsa I have started making this recipe almost every Monday and then using it throughout the week in a variety of ways: with hummus & pita, as a salad dressing (can cut with more olive oil or just use as a chunky alternative), as a garnish on my veggie burger, with my eggs, etc..etc..It is really cheap (all the ingredients - even if bought organic if possible- are under $10 in NYC) and it can last as part of at least 5 meals. Give it a whirl and let me know what you think. 4 cups chopped vine-ripened tomatoes 2 cups dried black beans, cooked in salted water until tender, cooled 1 cup small diced red onions 2 large fresh jalapenos, seeded & diced (or can sub chipotle for a more smokey flavor 1/2 cup loosely packed chopped fresh cilantro leaves 1 tablespoon chopped fresh parsley leaves 1 tablespoon chopped garlic 6 tablespoons fresh lime juice 1 tablespoon extra-virgin olive oil Salt and pepper to taste DirectionsCombine the first seven ingredients in a mixing bowl. Season with salt and pepper. Add the lime juice and olive oil. Mix well. [Recipe adapted from Emeril via FoodNetwork.com]

    Woah…take two. I was trying to edit one of my photos from flickr and ended up posting the wrong image. Trying again! Apologies for that weird first image.

    [Life: Make] Tomato and Black Bean Salsa


    I have started making this recipe almost every Monday and then using it throughout the week in a variety of ways: with hummus & pita, as a salad dressing (can cut with more olive oil or just use as a chunky alternative), as a garnish on my veggie burger, with my eggs, etc..etc..It is really cheap (all the ingredients - even if bought organic if possible- are under $10 in NYC) and it can last as part of at least 5 meals. Give it a whirl and let me know what you think.

    • 4 cups chopped vine-ripened tomatoes
    • 2 cups dried black beans, cooked in salted water until tender, cooled
    • 1 cup small diced red onions
    • 2 large fresh jalapenos, seeded & diced (or can sub chipotle for a more smokey flavor
    • 1/2 cup loosely packed chopped fresh cilantro leaves
    • 1 tablespoon chopped fresh parsley leaves
    • 1 tablespoon chopped garlic
    • 6 tablespoons fresh lime juice
    • 1 tablespoon extra-virgin olive oil
    • Salt and pepper to taste

    Directions

    Combine the first seven ingredients in a mixing bowl. Season with salt and pepper. Add the lime juice and olive oil. Mix well.

    [Recipe adapted from Emeril via FoodNetwork.com]

    [Life: Make] Gorgonzola & Porcini Risotto Not the healthiest of risottos (cheese!) but definitely tasty and easy to make. I added some pan seared scallops to mine but it could have easily been a meal without them. Recipe by the lovely Giada. INGREDIENTS •    4 cups low-sodium chicken stock •    1 1/2 ounces dried porcini mushrooms •    3 tablespoons butter •    1 medium onion, diced •    1 1/2 cups Arborio rice •    1/2 cup dry white wine •    1/2 cup grated Parmesan •    3/4 cup Gorgonzola, crumbled •    1/4 cup chopped fresh chives •    1/2 teaspoon kosher salt •    1/4 teaspoon freshly ground black pepper DIRECTIONS Bring the stock to a boil over medium-high heat. Add the porcini mushrooms. Remove the pan from the heat and set aside for 30 minutes until the mushrooms are tender. Remove the mushrooms and set aside. Reheat the stock to a simmer and keep warm over low heat.In a large pan melt 2 tablespoons of the butter over medium-high heat. Add the onion and mushrooms and cook until the onions are tender but not brown, about 3-4 minutes. Add the rice and stir to coat with the butter. Add the wine and simmer until the wine has almost evaporated, about 2-3 minutes. Add 1/2 cup of warm stock and stir until almost completely absorbed. Continue with remaining stock, adding 1/2 cup at a time, and allowing each addition to be absorbed, until the rice is tender to the bite and the mixture is creamy, about 20 minutes. Remove the pan from the heat. Stir in the Parmesan, Gorgonzola, chives, salt and pepper.

    [Life: Make] Gorgonzola & Porcini Risotto

    Not the healthiest of risottos (cheese!) but definitely tasty and easy to make. I added some pan seared scallops to mine but it could have easily been a meal without them. Recipe by the lovely Giada.

    INGREDIENTS

    •    4 cups low-sodium chicken stock
    •    1 1/2 ounces dried porcini mushrooms
    •    3 tablespoons butter
    •    1 medium onion, diced
    •    1 1/2 cups Arborio rice
    •    1/2 cup dry white wine
    •    1/2 cup grated Parmesan
    •    3/4 cup Gorgonzola, crumbled
    •    1/4 cup chopped fresh chives
    •    1/2 teaspoon kosher salt
    •    1/4 teaspoon freshly ground black pepper


    DIRECTIONS

    Bring the stock to a boil over medium-high heat. Add the porcini mushrooms. Remove the pan from the heat and set aside for 30 minutes until the mushrooms are tender. Remove the mushrooms and set aside.

    Reheat the stock to a simmer and keep warm over low heat.In a large pan melt 2 tablespoons of the butter over medium-high heat. Add the onion and mushrooms and cook until the onions are tender but not brown, about 3-4 minutes. Add the rice and stir to coat with the butter. Add the wine and simmer until the wine has almost evaporated, about 2-3 minutes. Add 1/2 cup of warm stock and stir until almost completely absorbed. Continue with remaining stock, adding 1/2 cup at a time, and allowing each addition to be absorbed, until the rice is tender to the bite and the mixture is creamy, about 20 minutes. Remove the pan from the heat. Stir in the Parmesan, Gorgonzola, chives, salt and pepper.

    [Life: Make] Piglets in Blankets Ingredients: 1 package of cocktail dogs (small dogs) or small sausages - can get from Whole Foods in frozen foods aisle (I like the spicy turkey sausages) 1/2 cup of shredded sharp cheddar cheese 2 packages of Pillsbury crescent rolls (the ones in the tube/can) Spicy mustard, honey mustard, sriracha for dipping Instructions: •    Unroll crescent rolls •    Cut each crescent roll into thirds, making 3 small, long triangle strips •    Sprinkle shredded cheese over triangles •    Starting at one end, roll hot dogs in crescent dough •    Place on greased cookie sheet •    Bake at 350 degrees for 10 minutes or until golden brown •    Serve with dipping sauces. Pile in a pyramid for a cute party dish!

    [Life: Make] Piglets in Blankets

    Ingredients:

    • 1 package of cocktail dogs (small dogs) or small sausages - can get from Whole Foods in frozen foods aisle (I like the spicy turkey sausages)
    • 1/2 cup of shredded sharp cheddar cheese
    • 2 packages of Pillsbury crescent rolls (the ones in the tube/can)
    • Spicy mustard, honey mustard, sriracha for dipping

    Instructions:

    •    Unroll crescent rolls
    •    Cut each crescent roll into thirds, making 3 small, long triangle strips
    •    Sprinkle shredded cheese over triangles
    •    Starting at one end, roll hot dogs in crescent dough
    •    Place on greased cookie sheet
    •    Bake at 350 degrees for 10 minutes or until golden brown
    •    Serve with dipping sauces. Pile in a pyramid for a cute party dish!

    [Life: Make] Homemade Vanilla Soda Float SODA: 2 cups sugar 1 cup water 1 tablespoon vanilla extract 8 or 9 oz of seltzer (carbonated water)Splash of milkcubed or crushed ice + One generous scoop of your favorite vanilla. I’m still a Blue Bell fan, tried and true.

    [Life: Make] Homemade Vanilla Soda Float

    SODA:

    2 cups sugar
    1 cup water
    1 tablespoon vanilla extract
    8 or 9 oz of seltzer (carbonated water)
    Splash of milk
    cubed or crushed ice

    + One generous scoop of your favorite vanilla. I’m still a Blue Bell fan, tried and true.

    [Life: Make] Peppermint Bark Ingredients 14 oz. of white chocolate chips or dark chocolate chips (use the good stuff, guys!) 6 regular sized candy canes, crushed up 1 teaspoon of peppermint extract Break up peppermint candy into little pieces. Melt the chocolate according to the instructions on the box. Once melted, add the peppermint extract and stir.Pour the melted chocolate (I like to layer white on top of dark but you could do any type of chocolate of course!) out onto a cookie sheet lined with wax paper and spread with a spatula. Sprinkle the peppermint candy chunks on to the chocolate and gently press  in with yours hands.Place in the freezer for 5 minutes or until hardened. Break into pieces and serve or store in the fridge or a tupperware (or gift them in a cute holiday tin!)

    [Life: Make] Peppermint Bark


    Ingredients

    • 14 oz. of white chocolate chips or dark chocolate chips (use the good stuff, guys!)
    • 6 regular sized candy canes, crushed up
    • 1 teaspoon of peppermint extract


    Break up peppermint candy into little pieces. Melt the chocolate according to the instructions on the box. Once melted, add the peppermint extract and stir.

    Pour the melted chocolate (I like to layer white on top of dark but you could do any type of chocolate of course!) out onto a cookie sheet lined with wax paper and spread with a spatula. Sprinkle the peppermint candy chunks on to the chocolate and gently press  in with yours hands.

    Place in the freezer for 5 minutes or until hardened. Break into pieces and serve or store in the fridge or a tupperware (or gift them in a cute holiday tin!)

    1 of 4
    Themed by: Hunson