Archive for the ‘Recipes’ Category

Merry Christmas, Dining at my Desk readers!! I hope you’re having a wonderful holiday with friends and family, and if for some crazy reason, you haven’t made anything for Christmas Day, perhaps you’d like to consider these stunning/delicious/gorgeous/calorie-filled Smores Brownies from Kelsey of With a Little Grace. It might surprise you to know that Kelsey…is a Chicagogrammer!!

Smore Brownies

Smores Brownies

Ingredients:

Graham Cracker Crust:
1 ½ cups crushed graham crackers
6 Tbsp butter (softened)
⅓ cup sugar
1 Boxed Brownie Mix
1 Bag of Mini Marshmallows

For the rest of the recipe with full instructions, visit Kelsey at With a Little Grace!

smore brownie

Smores Brownies

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Hey, hey – tonight’s the night that Santa’s going to shimmy down your chimney! Better leave him some cookies, amiright? These super easy pecan meltaways are from….drumroll….another Chicagogrammer, the amazing, talented, wonderful Joelen of What’s Cooking Chicago. We’re pretty sure Santa will love them, and if he doesn’t I definitely would!!

Pecan Meltaways

Pecan Meltaways

Ingredients:

1/2 cup (1 stick) margarine
1 cup chopped pecans
2 cups flour
pinch of salt
5 tablespoons sugar
1/2 cup oil
powdered sugar for dusting

For the rest of the recipe with the full set of instructions, visit What’s Cookin’ Chicago…and stay there awhile, because there are SO many good recipes!!

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Because it’s GREEN (you know, for Christmas?!), AND I love it, I figured we’d feature this basil pesto sauce from yet one more Chicagogrammer on the Recipe Countdown! I truly can’t believe I’ve blogged for 23 days straight, and so far I’ve only made one of these recipes. Hint: it was a dip. Leave me a comment if you know which one it was. But back to pesto! This classic recipe comes to us from Kelly of Chicago Supper Club, and it looks fantastic. Man I love pesto.
Classic Basil Pesto

Classic Basil Pesto

Ingredients:

  • 4 cups fresh basil leaves
  • 1/2 cup olive oil, plus more for storage
  • 1/3 cup pine nuts
  • 2 fresh garlic cloves
  • 1/4 cup freshly grated Parmesan cheese
  • 1/4 cup freshly grated pecorino romano or Asiago cheese
  • coarse sea salt to taste

For the full recipe with instructions, visit Chicago Supper Club!

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It’s almost Christmas, so let’s bring on the appetizers!! Today we have Kathryn, a Chicagogrammer and blogger at Foodie Girl Chicago. Her blog is FILLED with amazing eats and gorgeous pictures. It’s hard to narrow down to just one recipe, but I do LOVE caramelized onions, so this dip squeaked by the Rose Sangria (which also looks FANTASTIC, btw!).

Carmelized-Onion-Dip

Caramelized Onion Dip

Ingredients:

  • 1 large onion, vertically sliced
  • 1 tbsp unsalted butter
  • 1 tbsp sherry, divided
  • 1⅓ cups plain lowfat greek yogurt
  • ⅔ cup whipped cream cheese
  • ½ tsp garlic powder
  • ¼ tsp white (or black) ground pepper
  • ¼ tsp celery salt
  • 1 tsp Worcestershire sauce
  • 1 sourdough baguette
  • ½ stick unsalted butter
  • ¼ cup chopped fresh herbs (rosemary, thyme, oregano, etc)
  • ½ tsp sea salt

For the full recipe with instructions, be sure to visit Kathryn at Foodie Girl Chicago

Carmelized-Onion-Dip-Baguette

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If you thought I was going to bring you another recipe from a Chicagogrammer today, you were right!! Today we have Kate from The Gingerlist bringing us the most amazing-looking butternut squash soup. Oh, it’s got crab on it, because any time you put crab on something, it makes it even better. Ok, so Kate does things a little differently, and she’s an Instablogger, so she shares her recipes in her Instagram. You really have to check her feed out and give her a follow, because she makes the most gorgeous food!

Creamy Butternut Squash and Crab Bisque

Creamy Butternut Squash and Crab Bisque

To make: 

Chop 1 butternut squash, 1 large yellow onion, 2 celery stalks and 2 large carrots and sauté in a mixture of olive oil and butter in a large dutch oven. 

Meanwhile, roast a head of garlic. After 5-10 minutes, add 3-4 cups of chicken stock and simmer for 30+ minutes until the veggies become soft and tender. Add 4-6 cloves of the roasted garlic, one cup of cream, salt and pepper and purée until very smooth. Add additional salt and pepper to taste.

Plate by spooning soup into a bowl and topping with jalapeño oil (jalapeños puréed in olive oil, heated and strained) and a large spoonful of lump crab meat. Enjoy!!

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Well, what do you know? Today’s recipe comes from another Chicagogrammer!! Today we have Lephan on the gorgeous blog, Macarons & Lavender, coming at you with a super duper easy cookie recipe. Cause it’s December 19, and let’s not complicate the holidaze anymore than we have to, shall we? These lovelies use boxed cake mix to make your life easy and breezy this time of year!

Funfetti-Cookies_Macarons-and-Lavender-12-768x512

Funfetti Cookies

Ingredients:

  • 2 pkg Pillsbury Moist Supreme Funfetti Cake Mix
  • 3/4 cup canola oil
  • 4 Eggs room temperature
  • 1 cup Cream Cheese Frosting optional
  • 1 tbsp. Colored Sprinkles for optional topping
  • 3 tbsp. Colored Sprinkles for batter

For the rest of the recipe with instructions, visit Lephan over at Macarons & Lavender. Oh, and follow her on Instagram, in case you want to be jealous of her recent trip to Charleston!!

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