Another day, another recipe, another member of Chicagogrammers. This time we’ve got Maggie from The Love Nerds hitting us up with a side dish that I ABSOLUTELY will be trying soon! I LOVE Minute Rice Medleys, and the addition of cranberry, pear and spinach is clearly welcome in my book!! Hey Mom, if you’re reading this, maybe we should make this as a Christmas dish?!

Cranberry-Pear-Spinach-Rice-Pilaf-8

Cranberry Pear Spinach Rice Pilaf

Ingredients:

  • 2 Bags of Minute Rice Multi-Grain Medley
  • 1¾ cups pear juice (substitute for the water exactly)
  • 2 tbsp butter
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • 1 tsp garlic powder
  • salt and pepper to taste
  • 1 small yellow onion, diced
  • 1 pear, chopped
  • 1½ c dried cranberries
  • 1 c chopped pecans
  • 2 c spinach

For the full recipe with instructions, please visit The Love Nerds. It’s a truly wonderful blog packed with so much deliciousness! PS – Maggie, I really want to be invited to your next food event!!

Cranberry-Pear-Spinach-Rice-Pilaf-LONG-PIN

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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!

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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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The perk of expanding my food blogger friend circle (A LOT) this year is quite obviously even more fabulous recipes. I seem to have only put one solitary booze recipe on here so far, so let’s spice things up a little bit with a little eggnog, shall we? Eggnog in the C family house is definitely non-boozed, mostly because it’s served at breakfast, but as we all know, breakfast with booze is just brunch. So let’s bring on the booze and eggnog for the holidaze!! Coming at you with this wonderful recipe is my friend Maris, blogger extraordinaire at In Good Taste, mom to the cutest little love nugget of a dog I’ve ever seen, and all-around amazing person.

This recipe is super easy, but don’t think you don’t have to stop by to visit Maris’s site for the full instructions. There’s no way you can get it quite as perfect as she does without the full set of instructions!!

Salted Caramel Eggnog

Salted Caramel Eggnog

Ingredients:

  • 1 quart dairy eggnog or homemade eggnog chilled (4 cups)
  • 1 bottle Chila ‘Orchata Cinnamon Cream Rum
  • 1 cup Salted Caramel Coffee Creamer
  • Caramel sauce for glass rim
  • Sugar for glass rim
  • Ground cinnamon and nutmeg, for garnish

For the full recipe with instructions, visit Maris at In Good Taste!

Holiday Eggnog

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Do yourself a favor – bookmark “Make it Like a Man” in your browser, if you’re into bookmarks, which I am decidedly not – just never got into them. But it doesn’t matter, because I do like to visit Jeff’s blog often to find out what I, a true lady, should be learning how to make…like a man (with a good dose of humor, which I admire). Last year he was the star of this Recipe-A-Day countdown with his Cherry Cakeughnut, and this year he’s back to inspire us all with this absolutely delicious-sounding Spinach Herb Lasagna.

Spinach Herb Lasagna

Spinach Herb Lasagna

Ingredients:

½ lb smoky, peppered bacon
1 large, white onion, chopped
8 cloves garlic, chopped fine
2 eggs
1½ tsp salt
1 tsp pepper
2 lbs ricotta, strained overnight
6 oz. mascarpone
1 package of frozen, chopped spinach, thawed
4 cups of Herbed Béchamel (visit Jeff’s site to find out how to make this)
1½-2 lbs lasagna noodles, cooked to al dente
3 cups shredded parmesan
1 lb fresh mozzarella, sliced thin or shredded

For the full recipe, and some truly delightful reading, visit Jeff at Make it Like a Man.

Spinach Lasagna

 

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