tag:blogger.com,1999:blog-7205338747475707902024-03-13T07:46:07.415-04:00Always Order DessertRecipes for delicious living, by Alejandra RamosAlejandra Ramoshttp://www.blogger.com/profile/01188236667131395996noreply@blogger.comBlogger1046125tag:blogger.com,1999:blog-720533874747570790.post-23693140021815843462023-01-23T11:24:00.001-05:002023-01-23T11:24:56.503-05:00A Note from Alejandra<p><i><b>Hi there and thank you for stopping by! </b></i></p><p><i><b> </b></i></p><p><i><b>As you may know, over the past several years my career has pivoted and I'm now focused on my work as a national television host and contributor. Currently I can be seen regularly on NBC's TODAY Show where I am a TODAY Contributor, and on PBS where I am host of The Great American Recipe. The majority of my new recipes and writing are now available on the TODAY Show website. </b></i></p><p><i><b><br /></b></i></p><p><i><b>(I'm also always open to new TV and broadcast opportunities, so please get in touch if you're working on something that could be a great fit!) </b></i></p><p><i><b> </b></i></p><p><i><b>For an updated bio and other information about my current work, please visit <a href="http://alejandraramos.com">alejandraramos.com</a> or follow me on Instagram at @alwaysalejandra. </b></i></p><p><i><b><br /></b></i></p><p><i><b>I'm represented by CAA (Creative Artists Agency). To contact me for TV, broadcast, commercial, or literary work, please get in touch with my agents. <a href="http://www.alwaysorderdessert.com/p/contact.html">Find their contact info here</a>.</b></i></p><p><i><b> </b></i></p><p><i><b> </b></i></p><p><i><b>Though I won't be updating this blog anymore, the archives will remain up indefinitely. </b></i></p><p><i><b><br /></b></i></p><p><i><b>Thank you!</b></i></p><p><i><b><br /></b></i></p><p><i><b><br /></b></i></p><p><i><b>xoxo</b></i></p><p><b><i>Alejandra Ramos</i><br /></b></p>Alejandra Ramoshttp://www.blogger.com/profile/01188236667131395996noreply@blogger.com0tag:blogger.com,1999:blog-720533874747570790.post-57185472637835766632020-04-27T12:18:00.000-04:002020-04-27T12:18:02.152-04:00Pasta Arrabiata <div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-xhteqmbgevk/W37rA3r5o-I/AAAAAAAAQvw/DaD6Yn9CahYulRuiEH74ELtAvVPde4HGwCLcBGAs/s1600/Pasta%2BArrabiata.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1246" src="https://2.bp.blogspot.com/-xhteqmbgevk/W37rA3r5o-I/AAAAAAAAQvw/DaD6Yn9CahYulRuiEH74ELtAvVPde4HGwCLcBGAs/s1600/Pasta%2BArrabiata.jpg"></a></div>
I can't talk about arrabiata pasta without telling you about Sergio, the guy who taught me what arrabiata means in Italian.<br>
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<a href="http://www.alwaysorderdessert.com/2018/08/pasta-arrabiata.html#more">Keep Reading</a>Alejandra Ramoshttp://www.blogger.com/profile/01188236667131395996noreply@blogger.com0tag:blogger.com,1999:blog-720533874747570790.post-6129756219928184802020-01-24T12:54:00.000-05:002020-01-24T12:54:36.727-05:00New Orleans Style Muffaletta Sandwich Bites<div class="separator" style="clear: both; text-align: center;">
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<b>New Orleans Style Muffaletta Sandwiches</b> are loaded sandwiches made on crusty Italian bread filled with cheese, Italian deli meats like salami and mortadella, topped off with a tangy homemade olive spread. The entire sandwich gets wrapped up tightly in plastic wrap, and weighted down overnight in the fridge to let all the ingredients meld together into the absolute most flavorful sandwich you’ve ever eaten! <br />
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Unlike other sandwiches that usually need to be made and eaten right away, muffalettas are better after a day or two in the fridge so remember to plan in advance! These are perfect for football parties, picnics, packed lunches, and potlucks!<br />
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<blockquote class="tr_bq">
<span style="font-size: large;"><b>New Orleans’ Style Muffaletta Sandwich Bites</b></span><br />
<i>Feel free to swap in your favorite Italian deli meats for the ones listed below.</i><br />
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<i>Makes about 2 dozen mini sandwiches </i><br />
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<b>Ingredients</b><br />
For the olive spread<br />
1 cup pimento-stuffed green olives<br />
1/4 cup kalamata olives (pitted)<br />
1 cup giardiniera (Italian pickled vegetables)<br />
1/4 cup sliced pepperoncini or banana peppers<br />
1/3 cup capers<br />
1 large garlic clove, minced<br />
1 lemon, juiced<br />
1/4 cup olive oil<br />
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For the sandwich<br />
4 large crusty ciabatta or panini rolls (about 6 - 8 inches long each)<br />
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1 pound sliced provolone or mozzarella cheese<br />
1 pound genoa salami<br />
1/2 pound mortadella<br />
1/2 pound soppressata<br />
1/2 pound pepperoni<br />
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Toothpicks and olives, for garnish<br />
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<b>Directions</b><br />
Make the olive spread: Combine all the olive spread ingredients in a food processor and pulse until combined but still chunky. <br />
<br />
Make the sandwiches<br />
Cut the rolls open and spread both halves generously with the olive spread. Layer in the meat and cheese, evenly distributing it among the sandwiches. Close the sandwiches and wrap each one tightly in plastic wrap. Place on a baking sheet and top with a heavy gast iron pan, a stack of books or other heavy objects to press the sandwiches. Place in the refrigerator with he weight on top and chill at least three hours and up to 48 hours. <br />
<br />
To serve, unwrap the sandwiches and use a sharp knife to cut into triangles. Garnish each triangle with a toothpick and an olive (optional) and serve.</blockquote>
Alejandra Ramoshttp://www.blogger.com/profile/01188236667131395996noreply@blogger.com0tag:blogger.com,1999:blog-720533874747570790.post-74759546997125727232020-01-03T16:04:00.003-05:002020-01-03T16:05:09.649-05:003 Make-Ahead Recipes for your ESPN College Football Playoff National Championship Party<div class="separator" style="clear: both; text-align: center;">
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Well it’s going to be a battle of the Tigers vs. Tigers as #1 LSU goes against #3 Clemson at the <b><a href="https://www.espn.com/college-football/story/_/id/28385409/lsu-tigers-clemson-tigers-national-championship-game-preview" rel="nofollow" target="_blank">College Football Playoff National Championship</a> </b>game! The teams will be battling it out at the Mercedes-Benz Superdome in New Orleans on January 13 at 8PM EST, but we’ll all be able to watch live on ESPN and via the ESPN App.<br />
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Whether you’ll be hosting friends and family at your home on Monday night, or want to prep a fun dish to contribute to a friend’s party, you’re probably in need of a few easy college football game day recipes that can be made in advance. <br />
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I’ve pulled together three easy recipes you can make over the weekend, and have ready to enjoy well before kickoff at 8PM EST. (That’s right—no need to rush home from the office or take the day off to prep. I mean…unless you want to!)<br />
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First up, two easy ways to serve up some LSU and Clemson team spirit!<br />
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<b><span style="font-size: x-large;">1. LSU Tiger Bundt Cake with Southern Buttermilk Icing</span></b><br />
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Even though it’s #1 LSU’s first time in the <a href="https://www.espn.com/college-football/story/_/id/28385409/lsu-tigers-clemson-tigers-national-championship-game-preview" rel="nofollow" target="_blank"><b>College Football Playoff National Championship</b></a>, the Tigers will enjoy a major home-state advantage playing just 80 miles away from their Baton Rouge campus. There’s nothing like a passionate hometown crowd, and those fiery Louisiana fans at the Superdome may give them just the edge they need. <br />
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The LSU fans at your gameday party will be cheering just as loudly once you slice into this surprising LSU Tiger Striped Bundt Cake. From the outside it just looks like a simple southern pound cake, but pull out a slice and reveal the purple and gold tiger strips marbling throughout the cake. A tangy southern buttermilk icing (died purple, of course!) will taste almost as sweet as a championship win. <br />
<a href="https://www.alwaysorderdessert.com/2020/01/lsu-tiger-stripe-bundt-cake-with.html" target="_blank"><br /></a>
<a href="https://www.alwaysorderdessert.com/2020/01/lsu-tiger-stripe-bundt-cake-with.html" target="_blank"><span style="font-size: large;"><b>Click here for the recipe for this LSU Tiger Bundt Cake with Southern Buttermilk Icing.</b></span></a><br />
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<span style="font-size: x-large;"><b>2. Clemson DIY Pimento Cheese Dip Board</b></span><br />
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The Clemson Tigers have dominated the field each time winning their last 29 consecutive games, but can they go for 30 to become the first team to win back-to-back College Football Playoff National Championship titles? <br />
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The Clemson fans at your house will be able to keep their eyes on the game and their team spirit up thanks to this super cute Clemson-themed DIY Pimento Cheese Dip Board. <br />
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It wouldn’t be a proper college football game day in the South without a batch of classic pimento cheese, and this version gets a special Clemson twist with the addition of blue cheese in honor of Clemson University Blue Cheese—the legendary cheese that was invented and is still produced on the CU campus today. <br />
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Use a knife to slice off the little round bumps on the bottom of a couple orange bell peppers and arrange them on the pimento cheese to make the perfect Tiger Paw garnish. Add crackers, carrots, apple slices and a pile of my easy homemade purple sweet potato chips for the perfect orange and purple snack to enjoy while watching the game live on ESPN. <br />
<span style="font-size: large;"><b><br /></b></span>
<a href="https://www.alwaysorderdessert.com/2020/01/clemson-pimento-cheese-dip-board-with.html" target="_blank"><span style="font-size: large;"><b>Click here to get the recipe and learn how to make this Clemson DIY Pimento Cheese Dip Board</b></span></a><br />
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And finally…a taste of N’awlins!<br />
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<span style="font-size: x-large;"><b>3. New Orleans Style Muffaletta Sandwich Bites</b></span><br />
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With the 2020 College Football Playoff National Championship game taking place in New Orleans this year, adding some of that NOLA flavor to your gameday menu is a must. <br />
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New Orleans is an incredible food city and you can’t go wrong with any of their local staples like gumbo, jambalaya or powdered sugar-dusted beignets, but my pick for the best make-ahead football recipe is a classic New Orleans Style Muffaletta. <br />
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These loaded sandwiches are filled with cheese, Italian deli meats like salami and mortadella, then topped off with a tangy olive spread. The entire sandwich gets wrapped up and weighted down overnight in the fridge to let all the ingredients meld together into the absolute most flavorful sandwich you’ve ever eaten! <br />
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<a href="https://1.bp.blogspot.com/-fP3JubBm0Ik/Xg-cBDah4HI/AAAAAAAARTg/uiKV-R36pyEFSZTkK1UUa7DqUA0j_XZogCLcBGAsYHQ/s1600/mini%2Bmuffaletta%2Bbites.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1060" src="https://1.bp.blogspot.com/-fP3JubBm0Ik/Xg-cBDah4HI/AAAAAAAARTg/uiKV-R36pyEFSZTkK1UUa7DqUA0j_XZogCLcBGAsYHQ/s1600/mini%2Bmuffaletta%2Bbites.JPG" /></a></div>
Unlike other sandwiches that usually need to be made and eaten right away, muffalettas are better after a day or two in the fridge—which means you can make it on Saturday or Sunday then have it ready to enjoy with your friends during the Monday night game on Jan 13. It’s ideal whether you’ll be watching the game on ESPN at your own home, or packing it up to bring to a potluck. <br />
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We might not all be able to make it to the Superdome, but with ESPN on the big screen and one of these in their hands, your guests will feel like they’re right there rooting along with the rest of the crowd.<br />
<span style="font-size: large;"><b><br /></b></span>
<a href="https://www.alwaysorderdessert.com/2020/01/new-orleans-style-muffaletta-sandwich.html" target="_blank"><span style="font-size: large;"><b>Click here for the recipe for New Orleans Style Muffaletta Sandwich Bites</b></span></a><br />
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I hope these recipes inspire you to make some fun snacks to enjoy with your family and friends when you tune in on January 13 to the College Football Playoff National Championship at 8PM EST on ESPN or via the ESPN App. <br />
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For more easy gameday party recipes and entertaining ideas, check out my <a href="https://www.pinterest.com/alejandraramos/ultimate-espn-college-football-playoff-party/" rel="nofollow" target="_blank"><b>Ultimate ESPN College Football Playoff Party board on Pinterest</b></a>. And visit <b><a href="https://www.espn.com/college-football/story/_/id/28385409/lsu-tigers-clemson-tigers-national-championship-game-preview" rel="nofollow" target="_blank">ESPN.com</a></b> for all the <span style="font-family: "applesystemuifont"; mso-bidi-font-family: AppleSystemUIFont;">College Football Playoff National Championship previews and
highlights.</span></div>
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<i>This post is sponsored by ESPN in collaboration with Pinterest. Thank
you for supporting the partners who make it possible for me to keep
bringing you more great recipes and party ideas!</i> Alejandra Ramoshttp://www.blogger.com/profile/01188236667131395996noreply@blogger.com0tag:blogger.com,1999:blog-720533874747570790.post-74592955290305433682020-01-02T15:31:00.000-05:002020-01-03T16:06:56.566-05:00LSU Tiger Stripe Bundt Cake with Southern Buttermilk Icing<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-1p0Sr4YmzSo/Xg-kUOUJt4I/AAAAAAAARUE/_-8PFxI_IzYZaXXtXJgKZmi2nZBpNAhigCLcBGAsYHQ/s1600/LSU%2BTiger%2BStripe%2BCake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1060" src="https://1.bp.blogspot.com/-1p0Sr4YmzSo/Xg-kUOUJt4I/AAAAAAAARUE/_-8PFxI_IzYZaXXtXJgKZmi2nZBpNAhigCLcBGAsYHQ/s1600/LSU%2BTiger%2BStripe%2BCake.jpg" /></a></div>
The LSU fans at your gameday party will be cheering even louder than they do in Death Valley once you slice into this surprising <b>LSU Tiger Striped Bundt Cake</b>.<br />
<br />
From the outside it just looks like a simple southern pound cake, but pull out a slice and reveal the purple and gold tiger strips marbling throughout the cake. A tangy southern buttermilk icing (died purple, of course!) will taste almost as sweet as a championship win.<br />
<br />
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<a href="https://1.bp.blogspot.com/-35hk1HQVjBg/Xg-kX__GxTI/AAAAAAAARUI/JFtOEBE68gsFwRhP-RKzKzu_VBHLTAF4wCLcBGAsYHQ/s1600/LSU%2BTigers%2BBundt%2BCake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1261" src="https://1.bp.blogspot.com/-35hk1HQVjBg/Xg-kX__GxTI/AAAAAAAARUI/JFtOEBE68gsFwRhP-RKzKzu_VBHLTAF4wCLcBGAsYHQ/s1600/LSU%2BTigers%2BBundt%2BCake.jpg" /></a></div>
Rooting for another team or want to serve this during a holiday or birthday party? Just swap the colors for any two that you love. (You can also add a third by dividing the batter in threes.) Note that no matter what colors you choose, I recommend you use gel food coloring instead of the liquid kind because the colors are more vibrant and it won't affect the texture of your cake or your icing. You can find gel food coloring at most baking and craft stores, or <a href="https://amzn.to/2ZMiSqG" rel="nofollow" target="_blank">online on Amazon</a>. <br />
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<a href="https://1.bp.blogspot.com/-9Aq8CEdKnwo/Xg-iAnMnxYI/AAAAAAAART4/8LBcID3eYlgdCLiQg8-HeiS2nOM92g-aQCEwYBhgL/s1600/LSU%2BTiger%2BStriped%2BBundt%2BCake%2BRecipe.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1146" src="https://1.bp.blogspot.com/-9Aq8CEdKnwo/Xg-iAnMnxYI/AAAAAAAART4/8LBcID3eYlgdCLiQg8-HeiS2nOM92g-aQCEwYBhgL/s1600/LSU%2BTiger%2BStriped%2BBundt%2BCake%2BRecipe.JPG" /></a></div>
This cake can be made a day or two in advance. Store it at cool room temperature under a cake dome, or wrap loosely with plastic wrap and keep it in the fridge. This cake serves 12 generously, but can also be cut into smaller slices for a larger party or tailgate. <br />
<br />
<a href="https://www.alwaysorderdessert.com/2019/12/lsu-spiked-blueberry-lemonade.html" target="_blank"><b>Pair this cake with my LSU Spiked Blueberry Vodka Lemonade Cocktail!</b></a><br />
<br />
<blockquote class="tr_bq">
<span style="font-size: large;"><b>LSU Tiger Stripe Bundt Cake with Southern Buttermilk Icing</b></span><br />
<br />
Yields 1 bundt cake (about 12 servings)<br />
<br />
<b>Ingredients</b><br />
For the cake<br />
3 cups all-purpose flour<br />
2 teaspoons baking powder<br />
2 cups granulated sugar<br />
1 1/2 teaspoons kosher salt<br />
1 cup butter, melted <br />
5 large eggs<br />
1 cup cold whole milk<br />
2 teaspoons vanilaa extract<br />
1/8 teaspoon violet gel food coloring (such as <a href="https://amzn.to/2ZMiSqG" rel="nofollow" target="_blank">Wilton gel colors</a>)<br />
1 teaspoon almond extract<br />
1/4 teaspoons yellow gel food coloring<br />
1/2 teaspoon orange extract<br />
2 tablespoons fresh orange zest<br />
<br />
For the buttermilk icing<br />
3 cups confectioners sugar<br />
1 teaspoon kosher salt<br />
1/2 teaspoon almond extract<br />
3-5 tablespoons buttermilk<br />
2 oz cream cheese, softened<br />
violet gel food coloring<br />
<br />
<b>Directions</b><br />
Preheat oven to 350 degrees. Grease a 10-15 cup bundt or tube pan with baking spray.<br />
<br />
In a large bowl, whisk together flour, baking powder and salt.<br />
<br />
In the base of an electric mixer fitted with a whisk attachment, combine sugar, melted butter, and eggs, and whip for five minutes until frothy and pale yellow. Add the milk and vanilla and mix in until incorporated. Add the flour mixture and mix only until fully combined and smooth.<br />
<br />
Remove about 1/3 of the batter to a separate bowl. Add the violet food coloring and thee almond extract to this third of batter (thee smaller amount) and mix until the color is even. Set aside.<br />
<br />
Repeat with the larger amount of batter, the yellow food coloring, orange extract, and orange zest. Mix until even. <br />
<br />
Pour 1/3 of the yellow batter into the prepared bundt pan. Top with dollops of the purple batter. Repeat layering the remaining batter. Do not swirl the batter—it will settle into the tiger pattern during baking.<br />
<br />
Bake about 1 hour, or until the cake is fully set, has pulled away from the edges slightly and a toothpick inserted in the center comes out clean. <br />
<br />
Let cake cool in pan 10 minutes before turning over onto a cooling rack to cool completely. <br />
<br />
Make the buttermilk icing: Use an electric mixer to whisk together confectioner’s sugar, salt, almond extract, softened cream cheese, and 3 tablespoons of buttermilk. Whisk until smooth, adding more buttermilk a teaspoon or so at a time until it reaches desired consistency. Dye with the violet gel food coloring.<br />
<br />
Once cake has cooled, turn over and trim the bottom to make a flat surface, then place onto a serving platter. Drizzle with icing. Let icing set 20 minutes before serving.<br />
<br />
Store at room temperature under a cake dome.</blockquote>
Alejandra Ramoshttp://www.blogger.com/profile/01188236667131395996noreply@blogger.com0tag:blogger.com,1999:blog-720533874747570790.post-72589441581134643462020-01-01T15:54:00.000-05:002020-01-03T16:16:01.602-05:00Clemson Pimento Cheese Dip Board with Homemade Purple Sweet Potato Dippers<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-9ZVAgGHm6ys/Xg-p0t8YKCI/AAAAAAAARUc/0aYdtpullmM-RoVHnZAGAcV_r8cATQtggCEwYBhgL/s1600/Clemson%2Bpimentto%2Bcheese%2Bdip%2Bboard.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1143" src="https://1.bp.blogspot.com/-9ZVAgGHm6ys/Xg-p0t8YKCI/AAAAAAAARUc/0aYdtpullmM-RoVHnZAGAcV_r8cATQtggCEwYBhgL/s1600/Clemson%2Bpimentto%2Bcheese%2Bdip%2Bboard.jpg" /></a></div>
This Clemson-inspired pimento cheese dip gets a kick from a bit of blue cheese in honor of the famous Clemson University Blue Cheese that was created and is still produced on the university campus. If you’re unable to get this cheese, feel free to replace it with your own favorite or just use additional cheddar if you prefer.<br />
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Pair this dip with crackers, apple slices, carrots, and a batch of my easy homemade purple sweet potato chips (recipe included below) for the perfect orange and purple team spirit snack.<br />
<br />
Both the dip and the chips can be made in advance. Store the dip, covered, in the refrigerator for up to 3 days. The chips are best kept in an air-tight container on the counter for up to 1-2 days. <br />
<br />
<a href="https://www.alwaysorderdessert.com/2019/12/clemson-blood-orange-margaritas.html" target="_blank"><b>Serve this dip with my Clemson Blood Orange Margaritas! </b></a><br />
<br />
<br />
<blockquote class="tr_bq">
<span style="font-size: large;"><b>Clemson Pimento Cheese Dip Board with Homemade Purple Sweet Potato Dippers</b></span><br />
<span style="font-size: large;"><b> </b></span><br />
<b>Ingredients</b><br />
For the pimento cheese dip <br />
8oz extra sharp cheddar cheese, grated (by hand or a food processor)<br />
2oz crumbled blue cheese (optional; preferably Clemson University Blue Cheese)<br />
1 8oz jar pimentos or roasted red peppers, drained and finely chopped<br />
2oz softened cream cheese<br />
1/2 cup mayonnaise<br />
1/2 teaspoon Worcesteshire sauce<br />
1/2 teaspoons dried chile flakes<br />
<br />
<br />
For the board<br />
2 purple sweet potatoes<br />
olive oil<br />
kosher salt<br />
<br />
2 orange bell peppers<br />
4 large carrots, peeled and cut into sticks<br />
1 tart apple, sliced<br />
1 sleeve crackers (such as saltines, butter crackers, or water crackers)<br />
<br />
<b>Directions</b><br />
Make the pimento cheese by combining the cheddar, blue cheese, pimentos, cream cheese, mayo, Worcestershire sauce, and chile flakes in the base of a food processor and pulse until evenly combined. Transfer to a covered container and chill.<br />
<br />
Make the purple chips: <br />
Preheat oven to 425 degrees. Slice the purple sweet potatoes into 1/8” thick pieces and toss with olive oil and salt. Spread on a parchment lined baking sheet and roast for 20 minutes or until cooked through and crispy. <br />
<br />
Assemble the board: <br />
Place pimento cheese in a serving bowl and place on a cheese board or serving platter. <br />
<br />
Cut the bottom of both bell peppers off and divide into individual rounds. Arrange on dip in shape of the Clemson Tiger Paw. <br />
<br />
Slice the rest of the pepper and arrange on board along with the carrot sticks, apple slices, crackers, and cooled sweet potato chips.<br />
</blockquote>
Alejandra Ramoshttp://www.blogger.com/profile/01188236667131395996noreply@blogger.com0tag:blogger.com,1999:blog-720533874747570790.post-51618741730788823942019-12-29T16:14:00.000-05:002020-01-03T16:15:23.148-05:00Clemson Blood Orange Margaritas<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-amvpsDeORnM/Xg-tU2ead5I/AAAAAAAARVI/9Liv2faQnqAzS-GH1xqOD-FeJPIMfJ6rwCLcBGAsYHQ/s1600/Clemson%252BMargarita.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1142" src="https://1.bp.blogspot.com/-amvpsDeORnM/Xg-tU2ead5I/AAAAAAAARVI/9Liv2faQnqAzS-GH1xqOD-FeJPIMfJ6rwCLcBGAsYHQ/s1600/Clemson%252BMargarita.jpg" /></a></div>
<br />
Root for your faves with this easy and refreshing blood orange margarita. Can't find blood orange juice? Feel free to swap in regular orange juice and just add a dash of red food coloring--or even a spirit like Campari to get that perfect shade of Clemson orange.<br />
<br />
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<a href="https://1.bp.blogspot.com/-WX0d7p3m6CY/Xg-ukUZe-oI/AAAAAAAARVc/XT24E3tBlgEnvrJ_T8Dh8wPxtNLtF7YZwCLcBGAsYHQ/s1600/Clemson%2BSalt%2BRim.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1131" src="https://1.bp.blogspot.com/-WX0d7p3m6CY/Xg-ukUZe-oI/AAAAAAAARVc/XT24E3tBlgEnvrJ_T8Dh8wPxtNLtF7YZwCLcBGAsYHQ/s1600/Clemson%2BSalt%2BRim.jpg" /></a></div>
And for the perfect finishing touch, make a batch of this easy homemade purple margarita salt using purple gel food coloring and regular kosher salt. It just takes a few seeconds to make, but it will make these fun Clemson margaritas extra special.<br />
<br />
The homemade salt for these margaritas can be made days (or even weeks!) in advance, and will keep indefinitely as long as you store it in a cool dry place. (A zipped baggie in your pantry should do the trick!)<br />
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<a href="https://1.bp.blogspot.com/-4LsXSj9_ilI/Xg-ukg3q4iI/AAAAAAAARVg/WFYIfzqmYwkQ6R_zfZcTYBz4h_WqG7UCQCLcBGAsYHQ/s1600/Clemson%2BMargarita%2BRecipe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1273" src="https://1.bp.blogspot.com/-4LsXSj9_ilI/Xg-ukg3q4iI/AAAAAAAARVg/WFYIfzqmYwkQ6R_zfZcTYBz4h_WqG7UCQCLcBGAsYHQ/s1600/Clemson%2BMargarita%2BRecipe.jpg" /></a></div>
Having trouble getting the salt to stick to your cups? Swap brush the rim of your glass with corn syrup or honey then dip into the salt. It'll stay on perfectly AND taste delicious!<br />
<br />
Go tigers!<br />
<br />
<span style="font-size: large;"><b><br /></b></span>
<blockquote class="tr_bq">
<span style="font-size: large;"><b>Clemson Blood Orange Margaritas</b></span><br />
Serves 8<br />
<br />
<b>Ingredients</b><br />
For the purple salt<br />
1/3 cup kosher salt<br />
1/4 teaspoon violet gel food coloring<br />
<br />
For the margaritas<br />
2 cups blood orange juice (fresh or bottled)<br />
1 cup fresh lime juice<br />
2 cups gold tequila<br />
1/4 cup orange liqueur (such as triple sec or cointreau)<br />
<br />
Ice for serving<br />
<br />
<b>Directions</b><br />
Combine salt and gel food coloring in a zipped plastic baggie. Close the baggie, then use your hands to massage the food color into the salt until it is evenly distributed and the salt is purple. (Can be made in advance. Store in a sealed container in a cool dry place. Will keep indefinitely.)<br />
<br />
Make the margaritas. In a large pitcher or punch bowl, combine blood orange juice, lime juice, tequila, and orange liqueur. Chill.<br />
<br />
To serve, rub outside of cup or glass with lemon wedge or water and dip into the purple salt. Fill cup with ice and pour in margarita.</blockquote>
Alejandra Ramoshttp://www.blogger.com/profile/01188236667131395996noreply@blogger.com0tag:blogger.com,1999:blog-720533874747570790.post-31389332311929292912019-12-28T16:05:00.000-05:002020-01-03T16:06:11.032-05:00LSU Spiked Blueberry Lemonade<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-CbdwY3_E1BE/XfclVWKWu8I/AAAAAAAAROk/4DJeGiMk6L0zKVfrJTqFjXx0uOpcMtiDwCLcBGAsYHQ/s1600/LSU%2BCocktail.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1151" src="https://1.bp.blogspot.com/-CbdwY3_E1BE/XfclVWKWu8I/AAAAAAAAROk/4DJeGiMk6L0zKVfrJTqFjXx0uOpcMtiDwCLcBGAsYHQ/s1600/LSU%2BCocktail.jpg" /></a></div>
Whether they’re geaux-ing for the Tigers or not, all your College Football Playoff guests will be a fan of this easy purple and gold-inspired party cocktail made with fresh lemon juice, blueberries, and vodka.<br />
<br />
Want to make it family-friendly? Skip the vodka and let everyone enjoy this festive purple lemonade<br />
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<a href="https://1.bp.blogspot.com/-zHKJoDrKsbQ/Xfcl6t88FgI/AAAAAAAAROs/mSvJqXuSTaYRI-LYYRFAlIL_9VPaAedvACLcBGAsYHQ/s1600/LSU%2BCocktail%2BIdea.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1149" src="https://1.bp.blogspot.com/-zHKJoDrKsbQ/Xfcl6t88FgI/AAAAAAAAROs/mSvJqXuSTaYRI-LYYRFAlIL_9VPaAedvACLcBGAsYHQ/s1600/LSU%2BCocktail%2BIdea.jpg" /></a></div>
To get this bright purple color, I used a dash of violet gel food coloring, but feel free to skip it if you'd prefer. The blueberries still impart a gorgeous purple shade to this refreshing grown-up lemonade.<br />
<br />
Click here for more College Football Playoff recipes and party ideas.<br />
<br />
<blockquote class="tr_bq">
<span style="font-size: large;"><b>LSU Spiked Blueberry Lemonade</b></span><br />
Serves 8 <br />
<br />
<b>Ingredients</b><br />
1 cup fresh lemon juice<br />
1 1/2 cups blueberries (fresh or frozen) <br />
1 cup granulated sugar<br />
6 cups water<br />
1 1/2 cups vodka <br />
1/4 teaspoon violet gel food coloring (optional, but enhances the purple shade of the drink!)<br />
Ice<br />
Garnish: fresh blueberries, lemon slices, lemon rind twists<br />
<br />
<b>Directions </b><br />
Combine lemon juice, blueberries, sugar, and 1 cup water in a blender and puree until smooth and sugar is dissolved—about 2 minutes. Use a mesh sieve to strain into a large pitcher or punch bowl. Discard any seeds and solids caught in the pitcher. Stir in the remaining 5 cups water, vodka, and food coloring (if using). Chill until serving time.</blockquote>
Alejandra Ramoshttp://www.blogger.com/profile/01188236667131395996noreply@blogger.com0tag:blogger.com,1999:blog-720533874747570790.post-16892606923697571212019-12-20T21:12:00.000-05:002019-12-20T21:12:11.907-05:00Torrijas (Spanish Style French Toast with Anise Syrup)<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-o4bxGho-1aA/XfrbxlCHlBI/AAAAAAAARR0/JdQDBcmbO68jQk35DX4EFqHbqzvXK5jLQCLcBGAsYHQ/s1600/torrijas%2Bwith%2Banise%2Bsyrup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1060" src="https://1.bp.blogspot.com/-o4bxGho-1aA/XfrbxlCHlBI/AAAAAAAARR0/JdQDBcmbO68jQk35DX4EFqHbqzvXK5jLQCLcBGAsYHQ/s1600/torrijas%2Bwith%2Banise%2Bsyrup.jpg" /></a></div>
I absolutely freaked out the first time I tried torrijas. A coworker had given my mom a tray of the syrup-soaked French toasts as a gift one year, and she brought it home for us all to share. Impatient as ever, took my first bite straight from the platter, and found that the flavors of almond and anise and honey were so intensely and perfectly matched with every sweet thing I’ve ever loved that I felt an instant sadness knowing the bite could not last forever.<br />
<br />
I immediately demanded that my mom teach me how to make them, but not being much of a dessert maker, she sort of just handed me a Puerto Rican cookbook and encouraged me to figure it out myself. I did, and now you can, too.<br />
<br />
Unlike the type of French toast typically made for breakfast, torrijas are a sweeter dish meant to be enjoyed as dessert and can be eaten both hot out of the pan or cooled to room temperature. <br />
<br /><b><span style="font-size: large;"><i>****<br /><b>Loved this recipe?</b> Here are three other <b>Latino holiday recipes</b> you might like:</i>
<br />
</span></b><br />
<ul>
<li><span style="font-size: medium;"><b><a href="http://www.alwaysorderdessert.com/2011/12/coquito-puerto-rican-coconut-eggnog.html" target="_blank">Coquito: Puerto Rican Coconut Eggnog</a></b></span></li>
<span style="font-size: medium;">
</span>
<li><span style="font-size: medium;"><a href="http://www.alwaysorderdessert.com/2011/12/polvorones.html" target="_blank"><b>Polvorones (Puerto Rican Almond Shortbread Cookies)</b></a></span></li>
<span style="font-size: medium;">
</span>
<li><span style="font-size: medium;"><b><a href="http://www.alwaysorderdessert.com/2015/01/rosca-de-reyes-for-three-kings-day.html" target="_blank">Rosca de Reyes (King Cake)</a></b></span>
</li>
</ul>
<i>And let's connect so you can find out the next time I post! Follow me on <a href="http://twitter.com/nandita" target="_blank">Twitter</a>, <a href="http://instagram.com/alwaysalejandra" target="_blank">Instagram</a>, or <a href="http://pinterest.com/alejandraramos" target="_blank">Pinterest</a>, become <a href="http://facebook.com/alwaysorderdessert" target="_blank">a fan on Facebook</a>, or <a href="http://alwaysorderdessert.us4.list-manage1.com/subscribe?u=c783ebb883434d8612817e6fa&id=d42b3b37e9" target="_blank">sign up to receive my once-a-week e-mail updates</a>. </i><br />
<i><br />Thanks so much for reading</i><br />
<br />
<b><span style="font-size: large;">
</span></b>
<blockquote class="tr_bq">
<b><span style="font-size: large;">Torrijas (Spanish Style French Toast with Anise Syrup)</span></b></blockquote>
<blockquote>
<i>Serves 6</i><br />
<br />
<b>Ingredients</b><br />
1 thick, stale French or Italian-style baguette <br />
<br />
For the syrup<br />
1 ½ cups water<br />
1 cup granulated sugar<br />
½ cup honey<br />
1 tablespoon fresh orange zest<br />
½ teaspoon kosher salt<br />
2 cinnamon sticks<br />
¼ teaspoon anise extract<br />
½ teaspoon almond extract<br />
<br />
For the batter:<br />
2 large eggs<br />
1 ½ cups whole milk<br />
<br />
4 tablespoons butter<br />
Flaky sea salt, for garnish<br />
<br />
<b>Directions</b><br />
Slice the baguette on the bias into 1” thick slices. <br />
<br />
Make the syrup: combine the water, sugar, honey, orange zest, salt, and cinnamon sticks in a medium saucepan and bring to a boil 1 minute. Lower heat and let simmer 7-10 minutes, or until reduced into a thin syrup. Remove from heat and stir in extracts.<br />
<br />
Whisk together eggs and milk in a shallow bowl. Dip the bread in the batter and let soak about 30 seconds to 1 minute (do not let the bread get too soggy).<br />
<br />
Melt 2 tablespoons butter in a large skillet and fry the battered bread in batches about 3 minutes per side or until golden. Repeat with the rest of the bread, adding more butter as needed. <br />
<br />
Place the torrijas on a slightly concave or rimmed serving platter and cover fully with the syrup. Let soak at least 20 minutes before serving. Best served warm or room temperature. I also like to finish it off with a bit of flaky sea salt. </blockquote>
Alejandra Ramoshttp://www.blogger.com/profile/01188236667131395996noreply@blogger.com0tag:blogger.com,1999:blog-720533874747570790.post-79250580504641723262019-12-18T13:36:00.000-05:002019-12-18T16:22:06.378-05:00Throw the Ultimate ESPN College Football party for The Playoff!<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-i0F5Czqoh5g/Xfptex-FJNI/AAAAAAAARQA/L_SeVG_miVA0vChVLy_aT79F9m0Ps9n7QCLcBGAsYHQ/s1600/College%2BFootball%2BPlayoff%2BParty%2BFood.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1126" src="https://1.bp.blogspot.com/-i0F5Czqoh5g/Xfptex-FJNI/AAAAAAAARQA/L_SeVG_miVA0vChVLy_aT79F9m0Ps9n7QCLcBGAsYHQ/s1600/College%2BFootball%2BPlayoff%2BParty%2BFood.jpg" /></a></div>
You rooted all season and now it’s time for the big finale!<br />
<br />
If you’re a Buckeye, a Sooner, a Clemson Tiger or an LSU Tiger you’re probably already planning on tuning in, but whether or not your team made it to the <b>College Football Playoff </b>this year, you can ALL enjoy delicious food and drinks with your family, friends, and fellow college football fans. Get together for a day of back-to-back semifinal games live on ESPN on Saturday, December 28th and find out which teams will be facing off in <b>The National Championship</b> game next month!<br />
<br />
Here are a few <b>College Football Playoff party ideas </b>you can create at home (or even contribute to a friend’s bash!): <br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-s5CcRYxTBk8/XfpwFmPaW3I/AAAAAAAARRI/-XDZBzWXUyU-MLlYVRNoYsbYthXy7MgOACEwYBhgL/s1600/CFP%2BCocktail%2BPins%25281%2529.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="766" src="https://1.bp.blogspot.com/-s5CcRYxTBk8/XfpwFmPaW3I/AAAAAAAARRI/-XDZBzWXUyU-MLlYVRNoYsbYthXy7MgOACEwYBhgL/s1600/CFP%2BCocktail%2BPins%25281%2529.png" /></a></div>
<span style="font-size: x-large;"><b>Create a DIY “Drink the Competition” Punch Bowl Bar</b></span><br />
We know <a href="https://www.espn.com/college-football/story/_/id/28251347/no-1-lsu-gets-oklahoma-ohio-state-play-clemson-college-football-playoff" rel="nofollow" target="_blank"><b>the four teams that will be battling it out in the semifinal games</b></a>, but you can also host your own bowl—a punch bowl!-- at home with colorful College Football Playoff themed cocktails.<br />
<br />
These bowl rules are up to you! Tell your guests to pick their favorite team’s drink or let them opt to “drink the competition.” Make the drinks and garnishes ahead of time and serve DIY style in punch bowls or pitchers so that nobody has to miss any of the action on the screen.<br />
<br />
In this year’s College Football Playoff only on ESPN, Oklahoma will face LSU in the <a href="https://www.espn.com/college-football/peach-bowl/" rel="nofollow" target="_blank"><b>Chick-fil-A Peach Bowl </b></a>and Ohio State will play Clemson in the <a href="https://www.espn.com/college-football/fiesta-bowl/" rel="nofollow" target="_blank"><b>PlayStation Fiesta Bowl</b></a>. Serve your own favorite team-inspired drinks, or get inspired by the festive CFP cocktails I’ve created below:<br />
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<br />
<span style="font-size: x-large;"><b>OKLAHOMA</b></span><br />
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With star QB transfer Jalen Hurts leading the way now wearing Crimson for the Sooners, I knew we needed a star element--like homemade rum-soaked cherries--in this deep crimson party punch celebrating Oklahoma. You can make the cherries a day or two in advance, but wait until gameday to mix up the rest of the cocktail. You’ll go from the #4 ranked underdog to gameday champ with this one!<br />
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<blockquote class="tr_bq">
<span style="font-size: large;"><b>Cherry Sooner Spritz</b></span><br />
Serves 8<i><br />
</i><br />
<br />
<b>Ingredients</b><br />
For the rum-soaked cherries:<br />
1 cup dark rum<br />
1/4 cup water<br />
1/2 cup granulated sugar<br />
3 cups fresh or frozen & thawed cherries, stems and pits removed<br />
<br />
For the cocktail:<br />
4 cups sweetened pomegranate or cranberry juice<br />
2 cups dark rum<br />
1/2 cup lime juice<br />
2 cups cherry seltzer<br />
Ice<br />
<br />
<b>Directions</b><br />
Make the cherries: in a small saucepan, combine rum, water, and sugar and bring to a simmer, stirring just until the sugar dissolves. Remove from heat, add the cherries, and let soak at least 1 hour and up to 3 days. <br />
<br />
Make the drink: Combine pomegranate or cranberry juice, dark rum, lime juice, and seltzer in a punch bowl or pitcher. Add ice and half the soaked cherries. Serve additional cherries on the side for garnishing.</blockquote>
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<b><span style="font-size: x-large;">LSU</span></b><br />
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Whether your guests are “geaux-ing” for the top-ranked Tigers or not, everyone will be a fan of this easy purple and gold-inspired party cocktail. <br />
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Never made homemade blueberry lemonade before? Well it’s the perfect time to try something new in honor of LSU’s first-ever appearance in the College Football Playoff and Joe Burrow becoming the first LSU QB to win the Heisman Trophy! (Promise this will take way less time and work than those impressive feats!) <br />
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TIP: If you want to offer up a family friendly drink, skip the vodka and let everyone enjoy this festive purple lemonade<br />
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<blockquote class="tr_bq">
<span style="font-size: large;"><b>LSU Spiked Blueberry Lemonade</b></span><br />
Serves 8<br />
<b><br />
</b> <b>Ingredients</b><br />
1 cup fresh lemon juice<br />
1 1/2 cups blueberries (fresh or frozen)<br />
1 cup granulated sugar<br />
6 cups water<br />
1 1/2 cups vodka<br />
1/4 teaspoon violet gel food coloring (optional, but enhances the purple shade of the drink!)<br />
Ice<br />
Garnish: fresh blueberries, lemon slices, lemon rind twists<br />
<br />
<b>Directions</b><br />
Combine lemon juice, blueberries, sugar, and 1 cup water in a blender and puree until smooth and sugar is dissolved—about 2 minutes. Use a mesh sieve to strain into a large pitcher or punch bowl. Discard any seeds and solids caught in the pitcher. Stir in the remaining 5 cups water, vodka, and food coloring (if using). Chill until serving time.<br />
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Serve drinks over ice and garnish with blueberries, lemon slices, and/or lemon twists.</blockquote>
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<span style="font-size: x-large;"><b>CLEMSON</b></span><br />
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The Tigers are going for back-to-back titles for the first time in the CFP era and your guests are also sure to go back for seconds of this winning drink!<br />
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If you can’t find blood orange juice for this easy margarita recipe, you can substitute regular orange juice and just add a “Dabo” of red food coloring or grenadine to get that perfect shade of Clemson orange.<br />
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Make the purple salt for this easy margarita in advance of game day, then garnish just before serving.<br />
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<blockquote class="tr_bq">
<span style="font-size: large;"><b>Clemson Blood Orange Margaritas</b></span><br />
Serves 8<br />
<br />
<b>Ingredients</b><br />
For the purple salt<br />
1/3 cup kosher salt<br />
1/4 teaspoon violet gel food coloring<br />
<br />
For the margaritas<br />
2 cups blood orange juice (fresh or bottled)<br />
1 cup fresh lime juice<br />
2 cups gold tequila<br />
1/4 cup orange liqueur (such as triple sec or cointreau)<br />
<br />
Ice for serving<br />
<br />
<b>Directions</b><br />
Combine salt and gel food coloring in a zipped plastic baggie. Close the baggie, then use your hands to massage the food color into the salt until it is evenly distributed and the salt is purple. (Can be made in advance. Store in a sealed container in a cool dry place. Will keep indefinitely.)<br />
<br />
Make the margaritas. In a large pitcher or punch bowl, combine blood orange juice, lime juice, tequila, and orange liqueur. Chill.<br />
<br />
To serve, rub outside of cup or glass with lemon wedge or water and dip into the purple salt. Fill cup with ice and pour in margarita.</blockquote>
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<span style="font-size: x-large;"><b>OHIO STATE</b></span><br />
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Dominate your game day party like Chase Young and the Buckeyes have dominated all season with this undefeated cocktail! (Just please don’t tackle your guests!).<br />
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Maple syrup adds a smoky sweetness to this bright scarlet cocktail that pairs perfectly with the also very-necessary peanut butter buckeyes.<br />
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O-H!!! I-O!!!<br />
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<blockquote class="tr_bq">
<span style="font-size: large;"><b>Maple Cranberry Buckeye Sippers</b></span><br />
Serves 8<br />
<br />
<b>Ingredients</b><br />
4 cups cranberry juice<br />
2 cups cranberry vodka<br />
1/2 cup maple syrup<br />
1 cup fresh lemon juice<br />
2 cups seltzer<br />
<br />
<b>Directions</b><br />
Combine cranberry juice, lemon juice, and maple syrup in a blender and puree 2 minutes, or until maple syrup is fully incorporated into the juice. Pour into a pitcher with the vodka and seltzer. Serve over ice garnished with cranberries (and peanut butter buckeyes on the side!).</blockquote>
<span style="font-size: x-large;"><b><br />
</b></span> <span style="font-size: x-large;"><b>Build an Epic College Football Playoff Party Grazing Table</b></span><br />
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After years of bowl games where champions were decided by pollsters, the College Football Playoff finally allows for the National Champion to be crowned on the field! What could be better than getting together with friends to watch the 4 best teams battle it out for the right to play in the National Championship game in New Orleans on January 13th? With a marathon of 2 heavyweight games back-to-back on ESPN, The College Football Playoff deserves an EPIC party spread!<br />
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Swap the usual game day buffet for this EPIC grazing table featuring everyone’s favorite tailgate snacks.<br />
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<b>Grazing tables</b> have been a hot party trend on Pinterest all year and are perfect for a full day of casual gameday eating. Unlike with a regular party buffet, grazing tables call for two things--abundance and organized chaos! Let food overflow out of bowls and tumble over each other, and mix and match your savory and sweet snacks. They’re easy for entertaining because you can combine a few of your favorite homemade dishes with easy store-bought items like chips, dips, charcuterie, and sweets. This large and impressive spread is an ideal way to keep everyone fed and happy throughout the entire exciting day!<br />
<span style="font-size: x-large;"><br />
</span> <span style="font-size: x-large;"><b>Follow these tips to create your own College Football Playoff grazing table:</b></span><br />
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<span style="font-size: x-large;"><b>Pick a Spot Near the Action</b></span><br />
Choose a spot in the room where you’ll be watching the games. Grazing tables are designed for guests to linger over so it’s important to keep it where you want the crowd congregating—with a view of the TV tuned to ESPN! Use a sideboard, move the dining table into the living room, or even take over the coffee table for easy access all day.<br />
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<span style="font-size: x-large;"><b>Set the Table</b></span><br />
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A faux grass runner gives the table a fun, sporty feel (or swap in a dark green tablecloth as your “field”). Then top it with a variety of bowls, wooden boards, and serving platters in all shapes and sizes. A chafing dish or two is great for keeping foods like wings or meatballs hot throughout the party.<br />
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<span style="font-size: x-large;"><b>Add Team Colors</b></span><br />
Cocktail napkins, paper plates, and paper straws in team color combinations help bring the theme to life. Rep your favorite team, or make everyone feel welcome with something for each of the teams on the field.<br />
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<span style="font-size: x-large;"><b>Add Color with Food, too!</b></span><br />
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I love to pick snacks that match the teams. For this year’s lineup, I added sweet and savory treats in shades of yellow and purple for LSU, orange and purple for Clemson, crimson for Oklahoma, and (of course!) plenty of homemade peanut butter buckeys for Ohio State.<br />
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The supermarket is already a rainbow—think about the colors you’re working with and add items to match: berries, bell peppers, rainbow carrots, grapes, cheese crackers, wrapped candies, and fruity bars and pies are just a few easy and creative ways you can celebrate your favorite college teams.<br />
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<span style="font-size: x-large;"><b>Football Faves</b></span><br />
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Think beyond the usual charcuterie board standbys and add in fun snacks like pizza bites, soft pretzels, pigs in a blanket, mini egg rolls, and more.<br />
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I like to include at least one substantial dish like pulled pork or a glazed spiral ham alongside a pile of slider rolls, and plenty of condiments for guests to DIY their own mini sandwiches.<br />
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<span style="font-size: x-large;"><br /></span>
<span style="font-size: x-large;"><b>Start Plating</b></span><br />
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Start plating food a couple hours before the party by adding the items that keep the longest or require zero prep—bowls of chips, crackers, candy and wrapped sweets, etc. As it gets closer to party time, you can fill in with fresh fruit and crudité, cheese, dips. Wait to add hot prepared foods (or items that are best served cold) until just before the first guest arrives.<br />
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<span style="font-size: x-large;"><b>Keep it Fresh</b></span><br />
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Use damp paper towels over fresh fruit, cheese, and veggies to keep them from drying out while building your grazing table. Remove them just before the guests arrive.<br />
<span style="font-size: large;"><b><br />
</b></span> <span style="font-size: x-large;"><b>Refill as Needed</b></span><br />
The beauty of the grazing table is that guests can help themselves while you get to watch the game and enjoy the party, but if you’d like, you can keep extra dips, crackers, cut-up veggies and other refills prepped and ready in the fridge to refresh the table during commercial breaks.<br />
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And there you have it! The ideal combo of drinks and food to keep you fed and festive all gameday long. <br />
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For more easy gameday party recipes and entertaining ideas, check out my <a href="https://www.pinterest.com/alejandraramos/ultimate-college-football-playoff-party/" rel="nofollow" target="_blank"><b>Ultimate College Football Playoff Party board on Pinterest</b></a>. And visit<b> <a href="https://www.espn.com/college-football/" rel="nofollow" target="_blank">ESPN.com</a></b> for all the College Football Playoff news and highlights. <br />
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<i>This post is sponsored by ESPN in collaboration with Pinterest. Thank you for supporting the partners who make it possible for me to keep bringing you more great recipes and party ideas!</i><br />
<br />Alejandra Ramoshttp://www.blogger.com/profile/01188236667131395996noreply@blogger.com0tag:blogger.com,1999:blog-720533874747570790.post-4251530848784723292019-12-02T20:54:00.000-05:002019-12-18T20:58:34.760-05:00 Sparkling Rosemary Pear Punch<div class="separator" style="clear: both; text-align: center;">
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Punch is a festive and effortless way to serve drinks to a crowd when entertaining. It lets guests serve themselves so you can relax and enjoy the party without worrying about making sure everyone’s glass is full. <br />
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This <b>Sparkling Rosemary Pear Punch</b> is perfect for New Year’s because it looks and feels fancy, but really only takes about 5 minutes to make. The rosemary syrup only takes 3 minutes on the stove to make, then just mix with a few store-bought ingredients, add ice, and serve!<br />
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This wintery punch is so delicious it works as a fun party drink as-is, but you can kick it up a notch by adding a festive punch bowl ice ring. To make, just fill a bundt cake pan with water and add handfuls of cranberries lemon slices or fresh herbs.<br />
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<br />
<blockquote class="tr_bq">
<span style="font-size: large;"><b>Sparkling Rosemary Pear Punch</b></span><br />
<i>Serves 16</i><br />
<br />
<b>Ingredients:</b><br />
2 cups water<br />
1 cup sugar<br />
1 small bunch fresh rosemary<br />
4 cups pear juice, nectar or cider, chilled<br />
4 cups pear vodka <br />
1 1/4 cups freshly squeezed lemon juice<br />
1 liter club soda, chilled<br />
<br />
For garnish:<br />
2 lemons, sliced<br />
2 pears, sliced<br />
Fresh rosemary sprigs<br />
<br />
<b>Directions</b><br />
Make rosemary syrup: In a small saucepan, combine water, sugar, and fresh rosemary on medium heat. Let simmer about 3 minutes. Remove from heat and cool to room temperature. Remove rosemary sprigs.<br />
<br />
Make punch by combining rosemary syrup, pear juice, pear vodka, lemon juice, lemon soda, and club soda in a large punch bowl. Add ice and garnish with slices of lemon, pear, and a few rosemary sprigs. Serve immediately. </blockquote>
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<br />Alejandra Ramoshttp://www.blogger.com/profile/01188236667131395996noreply@blogger.com0tag:blogger.com,1999:blog-720533874747570790.post-74968834240072575882019-10-29T10:03:00.000-04:002019-10-29T10:03:05.847-04:00Lemon Rosemary Rice & Quinoa <div class="separator" style="clear: both; text-align: center;">
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Right around this time each year is when I start mentally bookmarking new entertaining recipes and ideas. I especially love playing around with easy side dishes that are perfect for serving during Thanksgiving and throughout the holiday party season.<br />
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For this month’s collaboration with <a href="https://carolinarice.com/" rel="nofollow" target="_blank">Carolina® Rice</a>, I decided to share a quick and delicious Lemon Rosemary Rice & Quinoa side dish that can be paired with a number of different mains. This recipe uses one of Carolina’s newest products—Jasmine Rice with Quinoa, which combines fragrant fluffy Jasmine rice with the protein-packed nutrients and nutty flavor of quinoa.<br />
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This bright and savory rice dish would be wonderful for soaking up the juices of your favorite roasted turkey and gravy, a holiday ham, or a juicy prime rib. I love that it can be made in advance (so key when cooking for a party!) and is just as delicious hot off the stove as it is served cool as a rice salad. Serve this at your next gathering with friends or family or pack it up and bring to the office holiday potluck.<br />
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Another great thing about this easy rice recipe? It cooks quickly—just 15 minutes on the stove and a few more to let it cool and mix in the flavorings. Grated garlic, fresh lemon zest, and rosemary add tons of flavor, and cooking it with broth instead of water means that each individual grain is savory and delicious.<br />
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Because we’re usually cooking for a crowd this time of year, I use two packages of the rice & quinoa blend for this recipe, but feel free to cut this in half if you’d like to make a smaller portion. I do find that this reheats very well, so you can also make half to freeze or refrigerate for later!<br />
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<blockquote class="tr_bq">
<span style="font-size: x-large;"><b>Lemon Rosemary Rice & Quinoa </b></span><br />
<i>Serves 10</i><br />
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<b>Ingredients</b><br />
4 cups low-sodium chicken broth (substitute vegetable broth)<br />
1 large lemon, zested and juiced (keep juice and zest divided)<br />
2 teaspoons kosher salt<br />
2 1/2 cups Carolina Jasmine Rice with Quinoa (from two 8.8oz packages)<br />
3 tablespoons extra virgin olive oil<br />
2 garlic cloves, grated<br />
1 tablespoon fresh rosemary leaves, finely minced OR 1 teaspoon dried rosemary<br />
1 small handful Italian parsley, finely minced (about 1/4 cup)<br />
1 teaspoon freshly cracked black pepper<br />
Lemon slices and fresh herbs, for garnish<br />
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<b>Directions</b><br />
Combine broth, lemon juice (reserve zest), and salt in a medium saucepan (with lid) and bring to a boil. Add the dried Carolina Jasmine Rice with Quinoa, stir, cover, and reduce heat to low. Let cook 15 minutes.<br />
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Transfer cooked rice into a shallow baking dish or large bowl and spread out. Let rest at room temperature about 5 to 10 minutes to allow the rice to release steam and cool down slightly before dressing. Once rested, add the olive oil, lemon zest, grated garlic, rosemary, parsley, and black pepper. Toss well to evenly distribute ingredients, then taste and adjust seasoning with additional salt and black pepper, as needed. <br />
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Transfer to a serving dish, garnish with lemon slices and sprigs of fresh herbs. </blockquote>
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<br />Alejandra Ramoshttp://www.blogger.com/profile/01188236667131395996noreply@blogger.com0tag:blogger.com,1999:blog-720533874747570790.post-22236238511593145782019-09-30T10:00:00.001-04:002020-07-22T20:42:18.734-04:00Asopao de Camarones (Puerto Rican Shrimp and Rice Stew)<div class="separator" style="clear: both; text-align: center;">
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Fall has returned and though the weather hasn’t quite yet cooled down completely (at least not in New York City), the first hints of the new season already have me craving heartier dishes like this <b>asopao de camarones</b>.<br />
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Asopao is a cozy Puerto Rican rice and shrimp stew that’s like a cross between gumbo and paella, but which comes together quickly and with much fewer steps than those other two seafood rice dishes. It’s the perfect comfort food meal that works just as well for easy weeknight dinners or low-key weekend dinner parties with friends.<br />
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The name “Asopao” is a shortened form of the word “asopado,” which means “soaked” in Spanish, and it’s a perfect way to describe the way the rice soaks in the rich flavorful broth. The result is a satisfying dish that’s much thicker than a classic rice soup, though not quite as completely absorbed as a dish like paella.<br />
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Asopao can actually be made with a variety of proteins (chicken being one of the most popular), but the shrimp version has always been my favorite. I also love to add a little bit of chorizo, ham, or bacon to the base for additional smoky flavor. The star of the dish is the rice, so feel free to get creative with the other ingredients—you can even make a vegetarian version using a vegetable broth and swapping in chickpeas, tofu, or mushrooms.<br />
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Like many Puerto Rican dishes, asopao starts by sautéing an aromatic base of peppers, garlic, onions, and herbs known as a “sofrito” in oil, then adding the rest of the ingredients and letting it simmer. Sofrito is typically made in advance in a large batch that you can add to each dish, but I’ve simplified it here and just included the sofrito ingredients as part of the main recipe. <br />
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I also recommend buying shrimp with the shells (or at least the tails) still attached so that you can add them to your broth for a more intense seafood flavor. This dish is really all about creating a rich stock that the rice can absorb, so you want to enhance the flavor as much as possible. That said, I know peeling shrimp can be a incredibly high maintenance, so look for the “easy peel” varieties, which pluck off quickly and will help you get the maximum flavor with minimum work!<br />
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Keep in mind that the longer this sits, the thicker it will become as the rice will continue to drink up all the broth. I recommend reserving a bit of extra seafood broth or clam juice and using it to thin out any leftovers when reheating. If you’re serving this for guests, you can prepare the stew in advance, but don’t add the shrimp until just before serving. They only take a few minutes to cook, so it’s best to let the stew reach the perfect consistency before you add them in order to avoid overcooking them.<br />
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Asopao is a complete meal on its own, but would be lovely accompanied with a <a href="http://www.alwaysorderdessert.com/2015/04/avocado-red-onion-salad.html" target="_blank">simple avocado salad</a> or maybe even a few fried plantains. Then perhaps a slice of <a href="http://www.alwaysorderdessert.com/2019/08/arroz-con-leche-flan.html" target="_blank">arroz con leche flan</a> for dessert? <br />
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¡Buen provecho! <br />
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<blockquote class="tr_bq">
<span style="font-size: large;"><b>Asopao de Camarones (Puerto Rican Shrimp and Rice Stew)</b></span><br />
Serves 6<br />
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<b>Ingredients</b><br />
3 pounds medium shrimp<br />
4 cups seafood stock or broth<br />
2 cups clam juice <br />
2 cups water<br />
3 tablespoons olive oil<br />
1 yellow onion, diced<br />
1 red bell peppers, diced <br />
1 green bell pepper, diced<br />
2 teaspoons kosher salt<br />
1/2 teaspoon black pepper<br />
1/4 pound Spanish chorizo, smoked ham, or bacon, diced (optional)<br />
5 large garlic cloves, sliced<br />
1 28oz can diced tomatoes<br />
1 tablespoon Smoked Spanish paprika<br />
1 tablespoon ground cumin<br />
1 tablespoon dried oregano<br />
3 bay leaves<br />
1 1/2 cups long-grain rice<a href="https://carolinarice.com/" rel="nofollow" target="_blank"></a><br />
1 cup pimento-stuffed olives, sliced<br />
2 tablespoons capers<br />
1 lime, juiced<br />
3/4 cup chopped fresh cilantro, plus more for garnish<br />
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<b>Directions</b><br />
Peel and devein shrimp, reserving shells. Cover shrimp and refrigerate. Combine shells, seafood broth, clam juice, and water in a medium size pot over medium heat. Bring to a simmer.<br />
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While broth simmers, heat oil in a large Dutch oven or heavy bottomed pot. Add the diced onion, bell peppers, salt, and black pepper. Saute until tender, about 10 minutes. Add the chorizo/ham/bacon (if using) and saute an additional 10 minutes. Add the garlic and let cook 2 minutes, or until fragrant. Add the tomatoes, paprika, cumin, and oregano. Place a sieve over the pot and pour in the simmering broth, straining out the shells. Add the bay leaves. Bring to a boil, then reduce heat and simmer 15 minutes. Add the rice, olives, capers, lime juice, and cilantro. Let simmer uncovered for 15 - 20 minutes, or until rice is tender and stew has thickened. Taste and adjust the seasoning, adding additional salt or pepper, as needed. Remove the bay leaves, stir in the raw peeled shrimp and let cook 3-5 minutes, or until shrimp are fully cooked. Serve immediately garnished with additional cilantro. </blockquote>
<br />Alejandra Ramoshttp://www.blogger.com/profile/01188236667131395996noreply@blogger.com0tag:blogger.com,1999:blog-720533874747570790.post-54726486569299552812019-09-03T08:00:00.000-04:002019-09-03T08:00:07.731-04:00Mozzarella Arancini with Spicy Arrabiata Sauce<div class="separator" style="clear: both; text-align: center;">
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Arancini seems like it would be the perfect name for a dessert. In Italian, the word means “little oranges,” and to look at them, these golden little rice balls really <i>do</i> seem to resemble a basket filled with petite tangerines or clementines. But these golden treats are savory and meant to be enjoyed before or during a meal, not after.<br />
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When planning out recipe ideas for my ongoing sponsored collaboration with Carolina® Rice, I knew immediately that I wanted to feature a recipe for arancini (aka fried risotto balls).<br />
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Though they’re admittedly a bit labor intensive, there’s just something about the way the crisp exterior of seasoned breadcrumbs breaks open to reveal warm and creamy risotto around a center of melted mozzarella.<br />
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One bite and I know you’ll agree that all the work is absolutely worth it!<br />
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Arancini are the Italian version of a croquette, originally designed to make use of leftover risotto. They’ve since become so popular in their own right that most recipes (including this one!) call for making a batch of risotto especially for the purpose of letting it be molded and fried into delicious arancini fritters.<br />
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For my recipe, I prefer an easy, shortcut risotto that’s made entirely in the oven, then further enhanced with a bit of heavy cream. It’s not at all traditional, but it’s luscious, and a simple way to skip ahead to the final dish.<br />
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Like in the <a href="http://www.alwaysorderdessert.com/2019/07/chorizo-and-manchego-risotto.html" target="_blank"><b>chorizo and manchego risotto recipe</b></a> I shared a couple months ago, I use <b><a href="https://www.carolinarice.com/en-us/products/7656/ArborioRice.aspx" rel="nofollow" target="_blank">Carolina Arborio Rice</a></b> to make the rice base for these fritters. The natural starch in the arborio rice comes out as it bakes in the oven and, once cooled, provides the perfect amount of hold needed to form round patties. Once breaded and dropped into a sizzling pot of oil, the heat will once again melt the starchy filling back into the lush and irresistibly oozy bite of classic risotto. <br />
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Serve these hot, a few minutes out of the frying pan, or let cool to room temperature. With a simple tangy salad and a bowl of my easy arrabiata (aka spicy marinara) sauce for dipping, these make a perfect lunch or light dinner. <br />
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Note that arancini also work as a lovely party appetizer! While they do take a bit of time to prep, note that they can absolutely be made and fried days or even weeks in advance. Just pop them into the freezer and reheat in a 375-degree oven for about 25 minutes, just before serving. <br />
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<span style="font-size: large;"><b>Mozzarella Arancini with Spicy Arrabiata Sauce</b></span><br />
<i>Yields about 30 arancini</i><br />
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<b>Ingredients</b><br />
For the risotto:<br />
3 tablespoons olive oil<br />
1 medium yellow onion, diced<br />
3 garlic cloves, sliced<br />
1 ½ cups Carolina Arborio Rice<br />
3 ½ cups chicken or vegetable broth<br />
½ cup white wine<br />
¼ cup lemon juice<br />
2 teaspoons kosher salt<br />
½ cup heavy cream<br />
1 tablespoon freshly grated lemon zest<br />
¾ cup grated parmesan cheese<br />
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For the sauce:<br />
5 large garlic cloves, sliced<br />
3 cups canned crushed tomatoes<br />
1 teaspoon kosher salt<br />
¼ cup minced fresh parsley <br />
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For the stuffing:<br />
4oz mozzarella cheese, diced into ½” pieces<br />
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For the arancini:<br />
2 cups panko breadcrumbs<br />
1 tablespoon dried oregano<br />
1 teaspoon chili flakes<br />
1 teaspoon kosher salt<br />
2 cups flour<br />
3 large eggs<br />
8 cups canola, safflower, or vegetable oil, for frying<br />
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<b>Directions</b><br />
To make the risotto: Preheat oven to 350F. Heat olive oil in a Dutch oven over medium heat. Add the onion and cook 7 minutes or until soft. Add the garlic and sauté 2 minutes, until fragrant.<br />
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Remove from heat and add the rice, broth, wine, lemon juice, and salt. Stir to combine. Cover and bake 45 minutes. Remove from the oven and stir in the ½ cup cream, lemon zest, butter, and parmesan cheese. Continue stirring until the cheese is melted and all the ingredients are incorporated.<br />
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Spread the risotto onto a baking sheet or other shallow baking dish. Refrigerate at least 2 hours, or until fully chilled and thickened. (Can be prepared up to three days in advance.)<br />
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While the risotto chills, make the sauce:<br />
Heat 2 tablespoons olive oil in a medium saucepan. Add the garlic and chili flakes and let cook about 3 minutes, or until the garlic is toasted. Add the crushed tomatoes and salt. Stir to combine, then let simmer, uncovered, for about 10 minutes or until slightly thickened. Stir in parsley, then taste and adjust seasoning with additional salt as needed. Remove from heat and set aside.<br />
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Form the rice balls: Line a baking sheet with foil or parchment paper. Use a cookie scoop or spoon to scoop about ¼ cup of chilled risotto into your hands. Insert 1 or 2 pieces of mozzarella in the center and close the rice around it using your hands to mold it into a round patty. (It may be lumpy or flattened slightly—that’s OK!) Place on the lined baking sheet and repeat with rest of risotto and cheese. Set in freezer 20 minutes.<br />
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While risotto balls freeze, prep the breading. Combine panko breadcrumbs, oregano, chili flakes and salt in a food processor or blender and blitz several times until finely ground. Pour into a shallow bowl or baking dish. Place the flour in a separate shallow bowl. In a third bowl, whisk the eggs until frothy.<br />
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Line a second baking sheet with parchment paper or foil. Remove the chilled rice balls from the freezer. Working one at a time, place into the flour, rolling around to coat completely, then roll in the beaten egg, then finally in the breadcrumbs. Roll until completely breaded on all sides then place on the prepared baking sheet. Repeat with rest of rice balls.<br />
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Return rice balls to the freezer and let chill 10 minutes while you heat oil.<br />
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Pour oil into a clean Dutch oven or deep heavy-bottom skillet until it reaches a depth of 3 inches. Heat to approximately 350F.<br />
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Remove rice balls from the freezer and, working in batches, fry for about 3–4 minutes or until golden brown on all sides. Transfer to a paper towel-lined platter and repeat with rest of batch.<br />
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Serve immediately with warm sauce on the side for dipping.</blockquote>
Alejandra Ramoshttp://www.blogger.com/profile/01188236667131395996noreply@blogger.com0tag:blogger.com,1999:blog-720533874747570790.post-2241169299461781692019-08-05T09:30:00.000-04:002019-08-05T10:14:34.617-04:00Arroz con Leche Flan<div class="separator" style="clear: both; text-align: center;">
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I combined two of my favorite Latin sweets into one perfect, elegant dessert for this week’s recipe. <b>Arroz con Leche Flan</b> brings together the flavors of creamy cinnamon and citrus-flavored arroz con leche (the Puerto Rican style rice pudding I grew up eating) and luscious caramel-topped flan. <br />
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Though I wish I could say I came up with the brilliant idea of making rice pudding flan all by myself, rice flan is actually a recipe that originated in Catalonia, located in the northeastern part of Spain. Rice is a central part of Catalonian cuisine, so it’s natural that it would show up in their desserts as well.<br />
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<span style="font-size: large;"><b>What is Basmati Rice?</b></span><br />
To make my version of this dessert, you start off by making a simple rice pudding flavored with cinnamon sticks and thick strips of orange zest.<br />
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As this recipe is part of my ongoing sponsored collaboration with Carolina® rice, I opted to feature <a href="https://www.carolinarice.com/en-us/products/1/Basmati.aspx" rel="nofollow" target="_blank"><b>Carolina Basmati Rice</b></a> for this recipe. Basmati rice is a type of long-grain rice most commonly used in Indian, Middle Eastern, and Persian cooking. It’s lovely and naturally fragrant, and works beautifully in this rich, custardy dessert.<br />
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(Speaking of my Carolina Rice collaboration: if you haven’t seen them yet, you should also check out the incredible <a href="http://www.alwaysorderdessert.com/2019/07/chorizo-and-manchego-risotto.html" target="_blank"><b>chorizo and manchego risotto</b></a> I made last month, or the <b><a href="http://www.alwaysorderdessert.com/2019/06/homemade-horchata-ice-cream-no-eggs.html" target="_blank">cinnamon-scented Mexican horchata ice cream</a> </b>I shared earlier in the summer. I teamed up with Carolina rice to share monthly recipes using their many varieties of rice and I have so many other fun rice recipes coming your way throughout the rest of the year!)<br />
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Once the pudding is ready, you mix in some additional cream, eggs and a few other good things, and the whole gorgeous mix gets baked into a caramel-coated pan just until set. <br />
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<span style="font-size: large;"><b>How to Make Caramel for Flan</b></span><br />
Now about that caramel!<br />
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I know making caramel can be a little bit nerve-wracking for some people, but I promise that the way I do it is the easiest and quickest way. You literally only need sugar and heat. I’ve been making caramel like this since I was about 12 or 13 and first trying my hand out at homemade flan, so I know you can do it.<br />
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Most recipes instruct you to mix water in with the sugar, then bring it to a boil, and stand over it for about 10 minutes brushing down the sides until the sugar has caramelized. This is definitely one way to do it, but I personally think it takes too long and includes an unnecessary step. There is no need to add water. Part of the caramelization process is the evaporation of the natural water that’s in the sugar, so by adding more to it, you’re simply extending the process.<br />
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Making caramel really only takes about a minute if you use my preferred dry method. All you have to do is add the sugar to a heavy-bottomed pan (I use a good quality stainless steel saucepan for this) and place it over medium heat. In about 10 to 20 seconds, the sugar will start to melt at the edges, at which point you can start swirling the pan by the handle. Don’t use a spoon or place anything in the sugar; just keep swirling the pan around like you would a glass of wine. The sugar will look a little dry and clumpy at first, but keep going and you’ll notice it start to melt more and more until it’s all melted.<br />
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Let it go a little longer until the color starts to deepen into something resembling maple syrup or a very dark honey. It’ll smell toasty and… well… caramel-like! And just like that, it will be ready!<br />
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Immediately pour this into your pan, swirl the pan, and you’re done. This entire process should take less than 5 minutes. (The water method can take as much as 15 just to get that caramel!)<br />
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And all the above is so worth it because that caramel is what MAKES this dish. It will mix with the rice, creating a gorgeous, toasty caramelized rice topping and a dark, sophisticated caramel sauce that will run over the sides of the delicate flan.<br />
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It’s gorgeous, and I know you’ll love it!<br />
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<i>****<br /><b>Loved this recipe?</b> Here are three other <b>Easy Rice Desserts</b> you might enjoy:</i> <span style="font-size: medium;"> </span><br />
<ul>
<li><span style="font-size: medium;"><b><a href="http://www.alwaysorderdessert.com/2015/11/puerto-rican-arroz-con-leche.html" target="_blank">Puerto Rican Arroz con Leche </a></b></span></li>
<li><span style="font-size: medium;"><a href="http://www.alwaysorderdessert.com/2015/11/easiest-ever-dark-chocolate-rice-pudding.html" target="_blank"><b>Dark Chocolate Rice Pudding</b></a></span></li>
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<li><span style="font-size: medium;"><b><a href="http://www.alwaysorderdessert.com/2019/06/homemade-horchata-ice-cream-no-eggs.html" target="_blank">Homemade Horchata Ice Cream</a></b></span>
</li>
</ul>
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<span style="font-size: x-large;"><b>Arroz con Leche Flan Recipe</b></span><br />
<i>Makes 1 9-inch flan (about 8 servings)</i><br />
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<b>Ingredients</b><br />1 cup Carolina® Basmati Rice<br />4 1/2 cups whole milk<br />3 cinnamon sticks<br />3 thick strips orange zest<br />2 cups heavy cream<br />4 large eggs + 3 large egg yolks<br />1 1/2 cups granulated sugar<br />1 tablespoon vanilla extract<br />1 1/2 teaspoons kosher salt<br /><br /><b>Directions</b><br />Preheat oven to 325 degrees F. Wrap the outside of a 9” round springform pan with aluminum foil and set aside. Fill a large roasting pan with 3 quarts water and place in heating oven.<br /><br />Combine rice and 3 cups water in a large, heavy-bottom saucepan over high heat. Bring to a boil, then reduce heat and let simmer 15 minutes. Drain rice, then return to saucepan with the whole milk, cinnamon sticks, 1/2 half cup of the sugar, and orange zest. Bring to a boil, lower heat, and simmer 30 minutes or until the milk has absorbed. Remove the cinnamon sticks and orange zest.<br /><br />While the rice simmers, make the caramel. Place the remaining one cup of sugar in a small heavy saucepan over medium-low heat. Swirl the pan continuously as the sugar begins to melt. Keep swirling (do not stir) until all the sugar has melted and started to caramelize into a deep, golden honey color. Remove from heat and immediately pour caramel into the prepped springform pan, swirling the pan around until the caramel coats the entire bottom and partially up the sides. <br /><br />Combine the 2 cups heavy cream, eggs, egg yolks, tablespoon of vanilla extract, and salt and blend 2 minutes or until frothy and evenly combined. Pour into the cooked rice mixture and stir to combine, then pour into the caramel-coated pan.<br /><br />Place the pan in the roasting pan that is in the oven. The water should reach about 3/4 up the sides of the pan. If necessary, pour in a bit more hot water from the tap. <br /><br />Bake 1 hour and 45 minutes, then remove from the water bath. Let cool on counter, then transfer to refrigerator in cake pan and chill at least 4 hours or overnight<br /><br />To serve, dip the pan into a roasting pan or other large dish filled with very hot water and let sit for 20 minutes. Then remove pan from water, remove the foil, run a knife around the edges. Place a platter over the cake pan and invert. Remove the sides of the springform pan, then the bottom. Scrape off any rice or caramel that has stuck to pan and pour it over the flan. </blockquote>
Alejandra Ramoshttp://www.blogger.com/profile/01188236667131395996noreply@blogger.com0tag:blogger.com,1999:blog-720533874747570790.post-1183604817107088212019-07-08T10:00:00.000-04:002019-07-12T16:30:57.373-04:00Chorizo and Manchego Risotto<div class="separator" style="clear: both; text-align: center;">
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A little bit Spanish and a little bit Italian, this <b>Chorizo and Manchego Risotto </b>is the perfect dreamy combination of risotto and paella. It’s got the luscious creaminess and ease of a perfect pot of Italian risotto with the bold Spanish flavors of chorizo, saffron, and aged Manchego cheese.<br />
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This crowd-pleasing recipe takes a little bit of time to make, but they’re easy relaxing minutes that require little more than some simple stirring. I love playing music and getting lost in the gentle rhythms as the rice steadily thickens into the perfect creamy pot of goodness. <br />
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This is the second recipe in my sponsored collaboration with Carolina® rice. (If you haven’t seen it yet, click on over to the <a href="http://www.alwaysorderdessert.com/2019/06/homemade-horchata-ice-cream-no-eggs.html" target="_blank">cinnamon-scented Mexican horchata ice cream</a> I whipped up last month!) I teamed up with <a href="https://www.carolinarice.com/" rel="nofollow" target="_blank">Carolina®</a> to share monthly recipes using their many <a href="https://www.carolinarice.com/en-us/content/402/RiceandRiceMixes.aspx" rel="nofollow" target="_blank">varieties of rice</a>. <br />
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For this month’s easy rice recipe, I’m using Carolina® <a href="https://www.carolinarice.com/en-us/products/7656/ArborioRice.aspx" rel="nofollow" target="_blank">Arborio rice</a>, which is a starchy medium grain rice that’s most commonly used to make risotto, as well as other dishes like rice pudding, paella, and rice stews.<br />
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Unlike other rice dishes that call for loose, fluffy grains of rice cooked in water, risotto is cooked slowly in simmering broth added a cup at a time, in a process that allows for the natural starches to release and create a naturally creamy dish that’s enhanced with the addition of ingredients like butter and cheese. <br />
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For this <b>Chorizo and Manchego Risotto</b> recipe, I used the classic Italian technique, but swapped in Spanish ingredients. Traditional risotto is typically finished with a process called adding the “mantecatura,” which consists of quickly stirring in butter and grated Parmigiano-Reggiano cheese into the hot rice just before serving. Instead of butter, I stir in the rendered chorizo fat along with grated sharp aged Manchego cheese, allowing the two to melt and coat the tender grains of rice. <br />
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The result is decadent and packed with smoky flavor. The smoked paprika, saffron, and chorizo fat add gorgeous color, making it a perfect sunny entrée to serve at parties or weekend meals. If you and your family love chorizo, you will adore this Spanish-inspired risotto!<br />
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<blockquote class="tr_bq">
<span style="font-size: large;"><b>Chorizo and Manchego Risotto</b></span><br />
<i>Serves 6</i><br />
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<b>Ingredients</b><br />
Olive oil<br />
1 pound Spanish chorizo, sliced<br />
1 large onion, diced<br />
3 garlic cloves, minced<br />
1 1/2 cups Carolina® Arborio Rice<br />
1/2 cup dry sherry or dry white wine<br />
5 cups low sodium chicken broth<br />
1/2 teaspoon saffron threads (optional)<br />
Kosher salt<br />
1 tablespoon smoked spanish paprika<br />
1/2 teaspoon crushed red pepper<br />
1 cup grated manchego cheese<br />
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<b>Directions</b><br />
Heat about 1 tablespoon olive oil in a large skillet over medium heat. Add sliced chorizo and cook 3-5 minutes, or until slightly crisped and rendered. Remove from heat. <br />
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Place a heavy bottom pot (such as a Dutch oven) over medium heat. Add two tablespoons olive oil and the diced onions. Sauce 5-10 minutes, or until tender. Add the garlic and cook just until fragrant (2 minutes). Add the rice and stir to coat in the oil and onions. Cook 2 minutes. Add the sherry or wine and let simmer until completely absorbed. <br />
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In a separate pot, combine the broth, saffron, paprika, red pepper, and 3 teaspoons of kosher salt, and bring to a gentle simmer.<br />
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Add the seasoned hot broth to the rice, 1/2 cup at a time, stirring continuously and allowing each addition to be absorbed before adding more. Adjust heat so the rice stays at a low simmer.<br />
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Once all the broth has been added and the rice is creamy and just barely tender, remove from heat. Add the chorizo with any fat in the pan and stir into the rice. Add the cheese and stir in until melted. Taste and adjust seasoning with more salt as needed.<br />
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Serve immediately with additional grated manchego on top.</blockquote>
Alejandra Ramoshttp://www.blogger.com/profile/01188236667131395996noreply@blogger.com0tag:blogger.com,1999:blog-720533874747570790.post-2178547054366244922019-06-24T13:36:00.002-04:002019-06-24T14:39:52.720-04:00Italian Chicken Sausage, Mushroom & Tomato Pasta<div class="separator" style="clear: both; text-align: center;">
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This <b>Italian Chicken Sausage & Mushroom Pasta</b> features two of my favorite shortcut ingredients to use when making quick dinner recipes--chicken sausages and flavor-packed mushrooms!<br />
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I recently told you about how much I love keeping a few packages of chicken sausages in my refrigerator because they make it possible for me to get dinner on the table in minutes. I partnered with <a href="https://www.alfrescoallnatural.com/" rel="nofollow" target="_blank"><b>Al Fresco</b></a> this season to share a few easy dinner (or really anytime!) recipes like these <a href="https://www.alwaysorderdessert.com/2019/05/andouille-chicken-sausage-tacos-with.html" target="_blank"><b>Andouille Chicken Sausage Tacos with Mango Pineapple Salsa. </b></a><br />
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Today it's all about an easy pasta dinner!<br />
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You already know that pasta is a crowd-pleasing lifesaver, but sometimes it can get a little overwhelming figuring out how to keep it interesting. Sure you can open up a jar of your favorite sauce and call it a day (and I do that a lot!), but this time of year, I love to take advantage of all the gorgeous fresh produce and whip up a fresh sauce that is loaded up with veggies and healthy proteins. It might seem complicated, but I promise that it's not.<br />
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One of the ways to keep things moving quickly is to start off with Al Fresco Italian Chicken Sausage. It's already fully cooked, which means you just have to slice it and heat it up in the pan along with a few other ingredients. Because the chicken sausage is also fully seasoned with incredible herbs and spices, it adds way more flavor to your dish than you would need by starting with raw chicken breasts or thighs. <br />
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My best tip is to start your sauce while waiting for your pasta water to boil. By the time the pasta is ready, the sauce will be too, so you just combine and serve!!<br />
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For this easy pasta recipe, I used mushroom, onions, a few handfuls of fresh cherry tomatoes, and some fresh herbs mixed in at the end. Mushrooms add tons of flavor as they cook down, and there are few things better than ripe summer tomatoes!<br />
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Like with all my recipes, I'd love for you to make this one your own. Swap in or add your own favorite vegetables (maybe zucchini or a handful of spinach?) or choose a different chicken sausage flavor (<a href="https://www.alfrescoallnatural.com/products/dinner-fully-cooked-chicken-sausage?f=roastedpepperasiago" rel="nofollow" target="_blank">Roasted Pepper Asiago</a> is another one of my favorites!).<br />
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There's really no way to go wrong with a simple staple recipe like this one!<br />
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<i>****This post was sponsored by Al Fresco. As always, all recipes and
opinions are my own. Thank you for supporting brands like Al Fresco who
make it possible for me to keep creating more great content for you!</i><br />
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<span style="font-size: large;"><b>Italian Chicken Sausage, Mushroom & Tomato Pasta</b></span><br />
Serves 6<br />
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Prep time: 5 minutes<br />
Cook time: 15 minutes<br />
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<b>Ingredients</b><br />
1 pound small to medium dry pasta (such as bowties, penne, rotini, etc.)<br />
Kosher salt<br />
2 tablespoons Olive oil<br />
2 tablespoons butter <br />
1 medium yellow onion, diced <br />
1 pound button or baby bella mushrooms, sliced<br />
2 garlic cloves, grated or crurshed <br />
1 package <a href="http://1 package Al Fresco Sweet Italian Style Chicken Sausage" rel="nofollow" target="_blank">Al Fresco Sweet Italian Style Chicken Sausage</a>, sliced<br />
1 pint cherry or grape tomatoes, halved<br />
1 cup low-sodium chicken broth<br />
1 teaspoon dried oregano<br />
1/4 teaspoon red pepper flakes<br />
1/3 cup minced fresh parsley<br />
1/3 cup grated parmesan cheese <br />
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<b>Directions </b><br />
Bring 1 gallon of water to a rolling ball. Season boiling water with 1 1/2 tablespoons of salt. Once water is boiling, add the pasta and cook 1 minute less than package directions.<br />
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While the water boils and pasta cooks, start the sauce. Heat olive oil and butter in a large saucepan over medium-high heat. Add the onions and mushrooms, season with a pinch of kosher salt, and let cook 3-5 minutes until they start to soften and reduce.<br />
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Add the garlic and sliced chicken sausage and continue to cook, about 10 minutes until the mushrooms are fully cooked and the sausage as browned slightly on the sides. Add halved tomatoes, broth, oregano, and red pepper flakes.<br />
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Drain the pasta, reserving one cup of pasta water. Add the cooked drained pasta to the sauce and continue to cook until the sauce has thickened slightly, about 2-3 more minutes. (If sauce is too dry, add a 1/4 cup or so of reserved pasta water to loosen it.)<br />
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Remove from heat and stir in parsley and cheese. Taste and adjust seasoning with additional salt and pepper as need.<br />
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Serve immediately. <br />
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<br />Alejandra Ramoshttp://www.blogger.com/profile/01188236667131395996noreply@blogger.com0tag:blogger.com,1999:blog-720533874747570790.post-67280024355975932962019-06-14T15:32:00.000-04:002019-12-18T15:33:06.211-05:00Homemade Horchata Ice Cream (No Eggs)<div class="separator" style="clear: both; text-align: center;">
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This month marks the start of summer, which is my favorite time to get inspired in the kitchen. The gorgeous weather, lush summer produce, and lazier days make it the ideal season for casual entertaining and sharing with friends. <br />
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This month is also the start of my sponsored partnership with <a href="https://www.carolinarice.com/" rel="nofollow" target="_blank">Carolina® Rice</a>!<br />
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Carolina® is a brand I grew up with and have eaten my entire life (I can’t remember ever not seeing at least a bag or two of it in our pantry growing up!), so I’m really excited for this opportunity to work with them. Each month for the next six months, I'll be sharing a new easy party recipe made with a different variety of rice.<br />
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From sweet desserts (like today's <b>Homemade Horchata Ice Cream recipe</b>!) to savory entrees and sides, I hope these recipes will inspire you to use a classic ingredient like rice in new and creative ways your friends and family will love.<br />
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But for now — back to dessert!<br />
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<span style="font-size: large;"><b>What is Horchata?</b></span><br />
This <b>Horchata Ice Cream Recipe</b> is inspired by the cinnamon-spiced rice horchata beverage that's popular in Mexico. Horchata (pronounced or-CHAH-tah) is a refreshing sweetened non-dairy milk made from a mix of water and rice, nuts or seeds, that is sometimes sweetened and flavored with sugar and spices. It’s served chilled, and is a favorite drink during hot-weather days. The starchy creaminess of the beverage makes it a perfect pairing for spicy dishes. <br />
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Horchata originated in West Africa, where it was made with tiger nuts (or chufa, in Spanish), then was brought to Spain by the Moors. Tiger Nut Horchata is still very popular in Spain! Eventually, the beverage made its way across the ocean to what is now Central and South America, where it is most often made with toasted rice, and the Caribbean, where it's made with a mix of rice and sesame seeds. Then, after some time, variations of the beverage migrated up and around the United States, where it can be found everywhere, from taco trucks to trendy coffee shops.<br />
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It's not something many realize, but every time you order an almond milk latte, splash oat milk into your morning smoothie, or pour rice milk over your morning cereal, you're essentially taking a sip of a beverage that people have been drinking around this earth in one form or another for centuries! <br />
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<span style="font-size: large;"><b><br />
</b></span> <span style="font-size: large;"><b>How to Make Horchata Ice Cream without Eggs</b></span><br />
While traditional horchata is made strictly with water, for this ice cream recipe I’m using the same technique of toasting and infusing the rice and cinnamon into dairy milk instead. This will give us the nutty flavor of toasted rice, with the lush creaminess of whole milk and heavy cream. <br />
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Basically the best of both worlds! <br />
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A lot of ice cream recipes use eggs to create a custard, but the natural starches in this rice ice cream recipe already thicken the milk mixture into a lovely silky pudding, without having to add eggs or other thickeners. It’s easier, and I think also helps the toasted rice flavor really shine through.<br />
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When my husband tasted my first batch of this, he commented that it almost tasted like frozen rice pudding!<br />
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Note that this recipe does take a bit of inactive time because you have to let the rice steep and then chill. It’s all very straightforward though, and doesn’t require you to hang around in the kitchen very much. <br />
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Serve this Horchata Ice Cream recipe on its own, sprinkled with cinnamon, or even drizzled with dulce de leche! Horchata Ice Cream is also the perfect dessert to serve with tacos!<br />
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<blockquote class="tr_bq">
<span style="font-size: large;"><b>Homemade Horchata Ice Cream Recipe (No Eggs)</b></span><br />
<i>Yields: about 1 quart</i><br />
<i>Active time: 1 hour</i><br />
<i>Inactive time: 8 hours</i><br />
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<b>Ingredients:</b><br />
1/3 cup Carolina® Extra Long Grain White Rice<br />
2 tablespoons butter<br />
4 cinnamon sticks (*if you are able to find Mexican canela sticks, use those instead, as they have incredible flavor)<br />
3 cups whole milk<br />
2 cups heavy cream<br />
1 cup granulated sugar<br />
1 tablespoon vanilla extract<br />
1/4 teaspoon almond extract (optional)<br />
2 teaspoons ground cinnamon<br />
1 teaspoon kosher salt<br />
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<b>Directions</b><br />
Melt butter over medium in the base of a heavy-bottom pot (such as a Dutch oven) and add the rice. Use a spoon to stir regularly for 3-5 minutes, just until the rice is toasted and smells slightly nutty.<br />
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Add the milk, heavy cream, sugar and cinnamon sticks, and bring to a boil, then reduce heat to low and let simmer gently for 10-15 minutes, stirring regularly until the rice is tender. Remove from heat; stir in the vanilla extract, almond extract, ground cinnamon and salt, and let steep at room temperature for 30 minutes.<br />
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Remove the cinnamon sticks and transfer the mixture in batches into a blender, pureeing until very smooth.<br />
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Place a fine mesh sieve over a bowl, line with cheesecloth, and pour the pureed milk and rice mixture through, using a spatula to push it through and press out as much liquid as possible.<br />
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At this point, the mixture should be creamy and slightly thick, enough to coat the back of a spoon. If it is not, return it to the stove and simmer gently while stirring for 5 minutes.<br />
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Chill the strained mixture for at least 1 hour and up to overnight. Process the chilled mixture in your ice cream maker according to manufacturer’s instructions. Ice cream will have a loose soft-serve texture at this point. Transfer to an airtight container and freeze at least 4 hours before serving. <br />
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Serve sprinkled with cinnamon, if desired.</blockquote>
Alejandra Ramoshttp://www.blogger.com/profile/01188236667131395996noreply@blogger.com0New York, NY, USA40.7127753 -74.005972839.9423093 -75.296866299999991 41.483241299999996 -72.7150793tag:blogger.com,1999:blog-720533874747570790.post-8400916600552488542019-05-17T08:00:00.000-04:002019-05-17T12:57:05.976-04:00Andouille Chicken Sausage Tacos with Mango Pineapple Salsa<div class="separator" style="clear: both; text-align: center;">
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These incredible <b>Andouille Chicken Sausage Tacos with Mango Pineapple Salsa</b> can be on your dinner table less than 15 minutes from now. True story.<br>
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That is, assuming you already have the ingredients in your fridge. If not, pull out this week's grocery list, because I've got a few things you're going to want to add to it!<br>
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<a href="http://www.alwaysorderdessert.com/2019/05/andouille-chicken-sausage-tacos-with.html#more">Keep Reading</a>Alejandra Ramoshttp://www.blogger.com/profile/01188236667131395996noreply@blogger.com0tag:blogger.com,1999:blog-720533874747570790.post-39851858942043458932019-04-26T16:05:00.002-04:002020-01-05T12:36:17.730-05:00Zucchini Jalapeño Soup<div class="separator" style="clear: both; text-align: center;">
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The bold flavors of this spicy green soup make it a lot more satisfying to me than the typical veggie soup. Jalapenos, cilantro, and fresh limes combine with the mild zucchinis for a soup that is a bit Mexican-inspired.<br>
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<a href="http://www.alwaysorderdessert.com/2019/04/zucchini-jalapeno-soup.html#more">Keep Reading</a>Alejandra Ramoshttp://www.blogger.com/profile/01188236667131395996noreply@blogger.com0tag:blogger.com,1999:blog-720533874747570790.post-91193848424068603732019-04-24T17:59:00.001-04:002020-01-05T12:41:04.157-05:00Cold Broiled Salmon with Lemon Garlic Oil<div class="separator" style="clear: both; text-align: center;">
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Salmon, simply roasted and served slightly chilled, is one of my absolute favorite things to eat. It's a perfect easy lunch, but it's even better as a dish to serve when entertaining. It's made in advance (the number one rule of easy dinner parties) and tastes even better a few hours after cooking (the number one rule of make ahead recipes).<br>
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<a href="http://www.alwaysorderdessert.com/2019/04/cold-broiled-salmon-with-lemon-garlic.html#more">Keep Reading</a>Alejandra Ramoshttp://www.blogger.com/profile/01188236667131395996noreply@blogger.com0tag:blogger.com,1999:blog-720533874747570790.post-72071679147954623262019-04-15T16:37:00.000-04:002019-04-16T16:37:25.539-04:00Coconut Lime Cabbage Slaw<div class="separator" style="clear: both; text-align: center;">
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This Coconut Lime Cabbage Slaw recipe was a collaborative effort between one of my friends and I.<br>
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I created the coconut lime dressing to use on a carrot salad I often served as part of my menus at <a href="https://www.goodcommons.com/" target="_blank">Good Commons</a>, the retreat center my friend owns where I cook during the summer. She fell in love with the dressing and started using it with shredded cabbage as a vegan coleslaw to serve during a annual bbq she caters every year.<br>
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I helped out with the event one summer, and fell in love with the way she used the dressing on cabbage. I then took THAT idea, added a few touches of my own (cilantro! coconut flakes!) and a new favorite coleslaw recipe was born!<br>
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<a href="http://www.alwaysorderdessert.com/2019/04/coconut-lime-cabbage-slaw.html#more">Keep Reading</a>Alejandra Ramoshttp://www.blogger.com/profile/01188236667131395996noreply@blogger.com0tag:blogger.com,1999:blog-720533874747570790.post-86213613050333061612019-04-09T20:26:00.000-04:002019-12-18T15:33:12.843-05:00Flourless Keto Microwave Lemon Pudding Cake <div class="separator" style="clear: both; text-align: center;">
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This easy <b>low-carb flourless microwave lemon pudding cake</b> is one of my favorite weeknight treats! Lemon desserts have long been my favorite, and this tart, spongy, pudding cake is the perfect cozy end to the day.<br>
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<a href="http://www.alwaysorderdessert.com/2019/04/flourless-keto-microwave-lemon-pudding.html#more">Keep Reading</a>Alejandra Ramoshttp://www.blogger.com/profile/01188236667131395996noreply@blogger.com0tag:blogger.com,1999:blog-720533874747570790.post-64621557488007900302019-04-06T14:08:00.000-04:002019-05-21T08:24:56.306-04:00Roasted Jalapeño Lime Remoulade<div class="separator" style="clear: both; text-align: center;">
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This easy spicy <b>Roasted Jalapeño Lime Remoulade</b> is the perfect topping sauce for crab cakes or fish tacos. It's also wonderful as a dip served with fried shrimp, dolloped over oysters, or to use in sandwiches or burgers.<br>
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Roasting the jalapeños softens the heat a bit and adds a touch of smoky charred flavor to the sauce. You can roast the peppers under a flame broiler or on a traditional grill. If you don't have either option, you can also roast them in a 425 degree F oven for about 20 minutes, though you likely won't get the same charred exterior.<br>
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<a href="http://www.alwaysorderdessert.com/2019/04/roasted-jalapeno-lime-remoulade.html#more">Keep Reading</a>Alejandra Ramoshttp://www.blogger.com/profile/01188236667131395996noreply@blogger.com0tag:blogger.com,1999:blog-720533874747570790.post-56772484493002371692019-04-05T19:20:00.003-04:002019-04-05T19:20:31.556-04:00Broiled Fish with Rustic Mediterranean Tomato, Onion & Caper Sauce<div class="separator" style="clear: both; text-align: center;">
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This smoky rustic tomato sauce is one of my FAVORITE easy fish dinner recipes. The Mediterranean ingredients of tomato, capers, garlic, onion, sherry, herbs, and chorizo come together quickly on the stovetop, then can be served over a variety of firm white fishes. I usually serve this with perch, red snapper, or halibut, but choose your favorite! (If you prefer, it's also wonderful with shrimp or salmon.)<br>
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