Crostini Appetizers re-run

Here's another idea for a great appetizer just in time for Super Bowl Sunday - I posted this in '19 and while I list a few different toppings (which are all delish) the tomato-mozzarella combo is my favorite. Here's the original post:

Have you ever made crostini? It's so easy and everyone always loves it - it's basically toasted bread with toppings...what's not to like? If you need an appetizer idea I highly recommend a platter of these gorgeous crostini :)

Deciding which toppings I want is the only hard part - so many options! These come together quickly once you have the ingredients. For the base, slice baguettes (sourdough, Italian, multigrain, dark pumpernickel - so many choices) about 1/4" thick, brush with olive oil, bake 5 minutes, turn over and bake another few minutes until toasted. Then top with whatever you've decided on.

The most common crostini I make is to chop tomatoes and smoked mozzarella into small (I'd say about 1/2") pieces and toss with a little olive oil, balsamic, and coarse salt before layering on top of the toasted bread slices - the oil and vinegar soaks into the bread and is SO good! It's a little messy but worth it, just be careful to not be holding this over your nice shirt when eating it hahah.

Here's a couple more examples for different toppings that I've made, but really just use your imagination - it's hard to go wrong...

layer sliced mozzarella and halved cherry tomatoes on sliced, toasted, sourdough baguette; drizzle with balsamic glaze, sprinkle with Italian seasoning:

spread soft boursin cheese on sliced, toasted, multigrain baguette; top with thinly sliced roast beef and a baby arugula leaf:

spread creamy goat cheese on sliced, toasted, pumpernickel bread; top with prosciutto and a blackberry:

2.5.24: flamingo valentine 

2.5.23: 🔥week 6

2.5.22: wine and design (on a dollar store budget)

2.5.21: valentines wreath by Brooke

2.5.20: baked pork chops

2.5.19: heart shaped cork trivet

2.5.18: paracord camera wrist strap

2.5.17: crock pot mac and cheese

2.5.16: valentine poppers

Blue Cheese Stuffed Olives re-run

It’s Super Bowl Appetizer Week (only on the blog, that isn’t a real thing 😂), todays rerun is from 7/18:

LeDonna gave me this idea that she got from some friends of hers - as soon as she told me I immediately made them and pretty much ate the whole bowl before anyone else could have any. I'm a slow learner when it comes to blue cheese - I've always avoided it because it's so strong and I just didn't think I like it - but for whatever reason it's becoming one of those things I really really like. And I love green olives. Like, love love. So you could probably stuff all kinds of things in there that I don't really like and I might decide they're delicious hahaha.

These are simple - remove the pimento from big pitted queen olives and stuff in a piece of creamy blue cheese. Done. Eat them as fast as you make them; set out a bowl with an appetizer platter of crackers, meat and cheeses; or put them in a martini - just make them and tell me if I'm wrong about how yummy and addictive these are!

For the ones that I broke open while over-stuffing I just put them on a plate and topped with a small piece of pimento and voila - a new appetizer idea.

2.4.24: 🔥 week 5

2.4.23: pumpkin snickerdoodle muffins

2.4.22: sprinkle racks

2.4.20: tip-sy tuesday: messy lily pollen

2.4.19: man-day monday

2.4.18: last minute super bowl ideas

2.4.17: super bowl party games

2.4.16: super bowl party planner

Pimento Cheese re-run

It's the week leading up to the Super Bowl - thought we'd do some appetizer reruns this week to get you ready, even if you don't need an appetizer idea or aren't planning to watch it's still fun to have appetizers! 

Original post from 12/16:

Thinking about what to make for our New Years party - right now I'm thinking tenderloin sliders (made with Boursin cheese spread on King's Hawaiian rolls, topped with a slice or two of tenderloin and a big arugula leaf...yum), not sure what anyone else is bringing yet. For sure I'll make my yummy pimento cheese...ok, it's not actually "mine" - this is a Paula and Bobby Dean recipe but I've been making it for so long I think of it as mine now haha. When my nieces were younger they called it "yummy cheese", as in "can we have yummy cheese tonight?" - if adults and kids both give it a thumbs up you know it has to be good! I usually double the recipe and use it multiple ways (my mom just gave me the tip to make grilled ham and cheese with it, that'd be so good!), if there's much leftover it freezes well too.

1 (3 ounce) package cream cheese, softened
1 cup grated sharp Cheddar cheese
1 Cup grated monterey Jack cheese
1/2 cup mayonnaise
2 to 3 Tablespoons pimentos
1 teaspoon grated onion (optional)
1/2 teaspoon House Seasoning*
1/2 teaspoon cracked black pepper

With an electric mixer, beat cream cheese until fluffy. Add remaining ingredients and beat until well blended. Serve with crackers, pita chips, thin breadsticks, etc.

note: *House Seasoning is a mixture of salt, pepper, and garlic powder. It calls for so little in this recipe that I just mix a bit of each in the palm of my hand and add it to the cheese mixture.

Makes 2 1/2 to 3 cups

2.3.24: words

2.3.23: heart mosaic

2.3.22: slow cooker crack chicken

2.3.21: valentine layered cookies

2.3.20: football stadium brownies

2.3.19: 🔥week 5

2.3.18: football toss game

2.3.17: root beer bbq pulled pork

2.3.16: cookie bites

🔥 Around the Campfire (week 5)

Dear Campers ~ 

Here's a quick recap in case you missed anything at camp last week:

Posts ~

1/26: 🔥 week 4

1/27: corn chowder 

1/28: Tip-sy Tuesday: Valentine's day cake idea 

1/29: office update with removable wall paper 

1/30: bourbon glazed salmon 

1/31: February challenge (one thing a day)

2/1: words  (brain at 3am)

That's it for this week! See you next week for more projects, crafts, recipes, whatever we can think of to make at camp - bye :)

Sincerely ~

Jill

camp counselor

2.2.24: heart-shaped paper box 

2.2.23: salad bundles

2.2.22: dry ranch seasoning mix

2/2/21: tip-sy tuesday room temp butter tip 

2.2.20: 🔥week 5

2.2.19: groundhog day card or decoration

2.2.18: super bowl games

2.2.17: preserved lemons

2.2.16: organizing wrapping and tissue paper

   

2/1 ~ Words

 

2.1.24: touchdown brownies

2.1.23: stuffed shells

2.1.22: TT heart shaped cake

2.1.21: pleated paper heart

2.1.20: Miss Lori's winter wreath

2.1.19: Jen's baby poop party dip

2.1.18: squat challenge

2.1.17: triple berry muffins

2.1.16: repurposed frame

February Challenge (one thing a day)

My challenge for January was to cut out obvious sugar, I'm happy to say that wasn't a hard one at all for me - although it did stop me from the random piece of candy that I wouldn't have thought twice about and ate without even noticing! So even though it wasn't hard it was still a good reminder to pay attention to what I'm eating.

For February I'm going to challenge myself to get rid of one thing a day in the never-ending strive for having less stuff and clutter. It will be a little harder than it could have been since I've been cleaning out closets lately and have donated quite a bit - but I'm sure I can easily find 28 things to toss, throw, recycle, or give away! 

1.31.24: avgolemono soup 

1.31.23: TT Chinese take out container tip

1.31.22: Miss Lori's valentine wreath

1.31.21: 🔥week 5

1.31.20: napa (cabbage) salad

1.31.19: wire scottie overhaul

1.31.18: Tesha's Texas Caviar 

1.31.17: hair bump trick

 
1.31.16: pretzel hugs 

Bourbon Glazed Salmon

I'm really picky when it comes to salmon - I know how good it is for me and try to eat it often but it just isn't my favorite thing. My 2 favorite ways are with (1) salmon seasoning and (2) bbq sauce, which is weird I get it but it's delish! So when I found this recipe for bourbon glazed salmon I thought it might be one more go-to recipe - yes it's good, but I still prefer the bbq sauce haha. I'm still sharing this recipe tho because for regular people who like salmon I think you'll like this one - the glaze flavor is good, and the technique of wrapping in foil to bake it was something I hadn't done before and I like to experiment. I followed the recipe exactly but our salmon was no where near done enough for me at the 18 minute mark so I opened the foil packet and put it back in the oven for a few more minutes until it was cooked thru (the only way I can eat it, again I know that's not normal hahah. 

Click here for more pics and info, recipe found at well plated.

• ½ cup bourbon
• 2 tablespoons pure maple syrup 
• 2 tablespoons brown sugar 
• 1 tablespoon Worcestershire sauce 
• 1 tablespoon low-sodium soy sauce 
• 1 clove minced garlic
• ½ teaspoon apple cider vinegar 
• 1 2-pound side of salmon 
• ¾ teaspoon kosher salt
• ½ teaspoon ground black pepper 
• chopped green onions, optional 

 

• 1. In a medium saucepan, combine the bourbon, maple syrup, brown sugar, Worcestershire, soy sauce, garlic, and apple cider vinegar. Bring the mixture to a boil over medium high. Continue to simmer rapidly, stirring almost constantly. The mixture will look very active and almost foamy. Continue to cook, stirring constantly, until mixture has thickened and reduced by about half, 3 to 5 minutes. Remove from the heat.
  
• 2. Position racks in the center and upper third of your oven and preheat the oven to 375 degrees F. For easy clean up in case the glaze leaks, line a large baking dish or rimmed baking sheet with parchment paper, then place a large piece of aluminum foil on top. Remove the salmon from the refrigerator and let stand at room temperature for 10 minutes while the glaze cools and the oven preheats.
  
• 3. Place the salmon on top of the foil. Sprinkle with the salt and pepper. Rub to coat, then brush the glaze all over the top. 
  
• 4. Drizzle on any extra.
  
• 5. Fold the sides of the aluminum foil up and over the top of the salmon until it is completely enclosed. If your piece of foil is not large enough, place a second piece on top and fold the edges under so that it forms a sealed packet. Leave a little room inside the foil for air to circulate.
  
• 6. Bake the salmon on the center rack for 15 to 18 minutes, until the salmon is almost completely cooked through at the thickest part but still has several minutes to go. The cooking time will vary based on the thickness of your salmon. If your side is thinner (around 1-inch thick) check several minutes early to ensure your salmon does not overcook. If your piece is very thick (1 1/2 inches or more), it may need longer.
  
• 7. Remove the salmon from the oven and carefully open the foil so that the top of the fish is completely uncovered (be careful of hot steam).
  
• 8. Change the oven setting to broil, then return the fish to the oven, placing it on the upper third rack. Broil for 3 to 4 minutes, until the fish is cooked through. Watch the salmon closely as it broils to make sure it doesn’t overcook. You also can use an instant read thermometer inserted at the thickest part of the fish; fish is cooked at 145 degrees F (I like to pull mine out a few degrees early, then let it rest a few minutes so that the carry over cooking allows it to reach temperature).
  
• 9. Remove the salmon from the oven. If it still appears a bit underdone, you can wrap the foil back over the top and let it rest for a few minutes. Do not let it sit too long—salmon can progress from "not done" to "over done" very quickly. As soon as it flakes easily with a fork, it's ready.
  
• 10. To serve, cut the salmon into portions. Enjoy hot, with a sprinkle of green onions as desired.
  

  • TO STORE: Refrigerate salmon in an airtight storage container for up to 2 days.
  • TO REHEAT: Very gently rewarm leftovers on a baking sheet in the oven at 350 degrees F.
  • Leftovers would be delicious on a salad or mixed with rice, pasta, or eggs. 
  • BOURBON TIPS: Any mid-range bourbon that you enjoy drinking is great here! A few of my go-tos are Bulleit, Maker’s Mark, Buffalo Trace, and Four Roses.
  • TO MAKE WITHOUT BOURBON: A similar liquor like rum or cognac will also work here. If you prefer to make a non-alcoholic version of this glaze, you could try substituting 1/8 cup of apple cider vinegar plus 1/2 cup apple juice in place of the bourbon.

1.30.24: tt aluminum foil hack 

1.30.23: origami heart

1.30.22: 🔥 week 5

1.30.21: creamy chicken soup

1.30.20: tbt cardinal salad

1.30.19: chocolate mint crackles

1.30.18: baked ham and cheese sliders (and other Super Bowl ideas)

1.30.17: heart cork wreath or trivet

1.30.16: sweet sunrise mocktail

Office Update with removable wall paper

I showed you how I changed up my craft room (click here to see that post), the other thing I did in the space is put my office in the upper area where I used to have craft supplies and tables (click here to see what it used to look like). My office/craft room is over the garage in what used to be the attic, it is 2 rooms with 2 steps between them - the craft room is in the lower area and now my office is in the upper. I love having my desk and crafts together, so much more convenient for me since I combine the two things so often. 

So far the only downside is that my desk faces a very steeply angled wall (I'm directly under the roofline) and staring at a gray wall was so boring - I found this fun removable wallpaper and hung it just over the desk, not the rest of the room, so it sort of defines the 'work' space. I took it all the way to the floor but left about a foot of wall showing at the top - since the wall angles all the way to the ceiling it also functions as ceiling and I didn't want the paper to make it feel like it was closing in over top of me, not sure if this is too weird but it's removable so if I get tired of it I'll just pull it off. I'm really enjoying my new spaces! 

1.29.24: 3D paper heart

1.29.23: 🔥 week 5

1.29.22: thru the years

1.29.21: air fryer avocado

1.29.20: lemon rosemary chicken (starting with a pre-cooked rotisserie chicken, easy!)

1.29.19: curly willow branches

1.29.18: folded paper pouch

1.29.17: creamy roasted tomato soup

1.29.16: homemade playdough

Tip-sy Tuesday: Valentine's Cake Decorations

I saw this inspiration photo on Michael's website and love this idea for decorating a Valentine's day cake - or use this idea for any holiday or party cake - they topped a frosted layer cake with decorated sugar cookies and I love how this looks. Totally stealing being inspired by this cool idea!  

It doesn't have to look exactly like their cake, just adapt the idea to suit your needs/wants/skill set. I'm definitely inspired by the idea to place decorated cookies and sprinkles on top. Remember if you frost with buttercream frosting it sets up pretty fast and if you don't add the sprinkles right away they won't stick! 

Click here for the Michael's site with instructions and details. 

1.28.24:  🔥 week 4

1.28.23: coconut rice

1.28.22: thru the years

1.28.21: old fashioned ham salad

1.28.20: TT microwaving tip

1.28.19: DIY glass cleaner

1.28.18: salsa verde pork enchilada casserole

1/28/17: mimosas

1/28/16: guest room tips (organizing and getting ready for guests)

Corn Chowder

I've made corn chowder before but haven't seen this method of boiling the cobs with the stock and thought I'd give it a try. Not sure how much flavor it added and if it would be just as good without that step, but it really didn't add much time so if you're using fresh corn on the cob you might as well add the cobs to the stock! Most of the time I make corn chowder using frozen corn though and always like it just fine - so if you can find fresh corn in January I'd give it a try just to say you did hahah, or the rest of the time replace the fresh with frozen and skip the cob in the stock step. The flavor is really good - I did change a couple things (omitted the whole seeds and peppercorns and added thyme leaves, and added diced celery along with the onions. I know I took a picture of the finished chowder but can't find it in my files anywhere! I'll update with a picture the next time I make it. In the meantime, I found this recipe at serious eats and they have lots of photos and more information. 

6 ears corn, husks and silks removed

1 1/2 quarts low-sodium canned or homemade chicken or vegetable stock

1 bay leaf

1 teaspoon whole fennel seeds

1 teaspoon coriander seeds

1 teaspoon whole black peppercorns

4 tablespoons butter

1 medium onion, finely diced (about 1 cup)

2 medium cloves garlic, minced

3 tablespoons flour

1 to 2 russet potatoes, peeled and cut into 1/2-inch dice (about 1 1/2 cups diced potato)

2 cups half-and-half

Kosher salt and freshly ground black pepper

Sugar

3 green onions, finely sliced

DIRECTIONS:

Hold one corn cob upright in a large bowl and cut off kernels with a sharp knife. 

Repeat with remaining cobs and reserve kernels and cobs separately.

2. Use the back of a knife to scrape corn cobs into a medium saucepan to collect 

   any milk left in the bases of the kernels. Break corn cobs in half and add to 

   saucepan. Add chicken or vegetable stock, bay leaf, fennel seed, coriander 

   seed, and whole black peppercorns. Stir to combine. Bring to a boil over high

    heat, reduce to just below a simmer, and let steep for 10 minutes. Strain

    through a fine mesh strainer and discard cobs and spices.

3. While stock infuses, melt butter in a separate 3 quart saucepan over 

   medium-high heat. Add onions, garlic, and corn kernels, and cook,

    stirring frequently, until onions are softened and kernels are tender, 

   about 7 minutes. Reduce heat if butter begins to brown. Add flour and 

   cook, stirring constantly, for 1 minute.

4. Stirring constantly, gradually add infused corn stock, letting mixture come 

   to a simmer. Add potatoes and 1 teaspoon salt. Let simmer, stirring occasionally,

    until potatoes are tender, about 10 minutes. Add half and half and stir to 

   combine. Soup may look broken with melted butter floating on top at this stage.

5. Transfer 1/4 of soup to a blender and blend on high until smooth, about 1 minute. 

   Return to pot and whisk to combine. Alternatively, use a hand blender to blend

    in the pot until desired consistency is reached. Season to taste with salt,

    pepper, and sugar (with very fresh picked corn, sugar should not be necessary). 

   Serve immediately, sprinkled with sliced scallions, or chill and serve cold. 

   (Once chilled, you can adjust the texture by whisking in water a tablespoon

    at a time until desired consistency is reached.)

 found here at serious eats

1.27.24: words

1.27.23: coconut rice with shrimp

1.27.22: thru the years

1.27.21: galumpkis (stuffed cabbage rolls)

1.27.20: Mason jar cork jar (DIY not DUI)

1.27.19: 🔥week 4

1.27.18: words ~ your story

1.27.17: slime

1.27.16: displaying recipes