This cool and creamy dessert martini tastes like a boozy pumpkin pie. It incorporates all of the flavors in the pie version: pumpkin, vanilla, cream, and pumpkin pie spice. The vodka is just a decadent bonus! A pumpkin pie martini is the dessert martini that…
Month: October 2019
Do you often think about your grandmother when you eat something exceptionally delicious? Perhaps it’s an apple pie that makes you long for one made by her? Or maybe a creamy casserole that no one has ever come close to replicating? We’ve all been there.…
This Halloween appetizer may be one of the cutest recipes yet. Buttery garlic breadsticks, from a refrigerated tube, and prepared marinara sauce or pizza sauce make for a quick appetizer to serve before trick or treating or at your Halloween party.
This Halloween appetizer could be as involved as you want – you could make your own dough for the breadsticks and your own homemade marinara-which would be ambitious and delicious.
There is, however, no shame in using shortcuts. This recipe utilizes those shortcuts so that you can whip up this fun dish and still get out there to trick or treat with the kids.
HOW DO I MAKE BONES AND BLOOD?
This Halloween appetizer is deceptively easy. Crack open a tube of refrigerated breadsticks and separate them into twelve breadsticks.
Next, slit the bottom and top of each breadstick and tuck the ends diagonally under each side, forming the ‘bone’ end. Slather with butter and sprinkle with cheese. Then bake.
Serve with warmed marinara sauce, either jarred or homemade. I always have my homemade Sunday sauce in the freezer. It works perfectly for this dish.
Serve and enjoy!
Serve your Halloween appetizer with a few Severed Monster Fingers or a couple of Peanut Butter Spider Cookies. For the adults, whip up a batch of these Cool Lychee Martinis. They’ll make trick or treating way better.
PRODUCTS USED IN MAKING THIS RECIPE:
- AirBake Nonstick 2 Pack Cookie Sheet Set – These baking sheets are insulated, helping the bottom of your baked goods get perfectly browned, but not too brown.
- AmazonBasics Silicone Baking Mat Sheet, Set of 2 – Why pay for the fancy French name? These are amazing…and inexpensive.
- Bellemain 4 oz. Porcelain Ramekins, Set of 6 – Cute and functional.
- Durable Porcelain 6-Piece Dessert Plate Set, Elegant White Serving Plates (6-inch dessert plates) – I use these for everything.
A spooky Halloween appetizer that is perfect to serve before heading out for trick or treating. Breadstick ‘bones’ served with a side of marinara sauce ‘blood’ are sure to be a hit with the kids and the adults.
1 tube (11 ounces) refrigerated breadstick dough
2 to 3 tablespoons melted butter
2 tablespoons grated Parmesan cheese
1 to 2 teaspoons garlic salt
3 cups marinara sauce, your own or your favorite jarred sauce
Preheat the oven to 375F degrees.
Line a baking sheet with parchment paper or a Silpat mat.
Unroll the dough and separate it into the 12 breadsticks. Lay each breadstick on the cookie sheet.
Cut a 1-inch slit in each end of the dough. Pull apart the slits and form each piece to make it looks like the ends of bones.
Brush each bone with the melted butter. Sprinkle with cheese and garlic salt.
Bake 10 to 20 minutes or until golden.
Serve warm with pizza or marinara sauce for dipping.
- Category: Starter
- Method: Bake
- Cuisine: American
Keywords: Halloween appetizer, appetizer recipes, breadsticks and sauce, easy appetizer, Holiday party food
These holiday cookies are so creepy and yet scary enough to display for your Halloween party! A buttery shortbread dough, a bit of red jam, and some simple molding make for a bloody, scary, and delicious Halloween cookie treat. I had to share another holiday…
These easy holiday cookies are as tasty as they are adorable. A peanut butter cookie, topped with a chocolate truffle and decorated with some chocolate legs and candy eyes make a perfect Halloween treat that the kids will love. Kids adore these cookies. They have…
Have you been invited to a potluck this month? We know just how keen you are to blow everyone away with your culinary skills and flavorful dishes.
Take a look at some of these delicious dishes that you can prepare for your next potluck to impress everyone instantly!
Philly Cheese steak Hoagies
These are perfect for any comfortable, laid-back weeknight dinner—which is precisely what makes them everyone’s favorite because of how nostalgic it can make them feel.
To make this, you need a sirloin steak, Worcestershire sauce, red pepper, sliced onions, Kosher salt, American cheese, black pepper, and hoagie rolls.
Chop the beef and make it tender by beating it inside a Ziploc bag. Preheat the oven and cook the steak with cheese and other ingredients. The result will be a meat sauce bursting with flavors that you can add to hoagie bread.
Garnish with oregano and some jalapenos to serve piping-hot!
Monte Cristo sandwich
This sandwich recipe is the perfect blend of savory and sweet that will leave every craving for one more slice.
To achieve the perfect balance between savory, salty, and spicy, you need some milk, powdered sugar, black pepper and salt, bread, Dijon mustard, Swiss cheese and powdered sugar to garnish.
Beat the milk and eggs with powdered sugar and season with salt and pepper. Set the mixture aside and start buttering the bread to add mayonnaise, cheese, and ham. Dip the sandwich in the egg mixture and fry in butter till its golden brown.
The melted cheese oozing from the sides will definitely win you the prize for the best dish in this potluck!
South African Bobotie
Do you want to prepare a sweet, spicy, and meaty dish for the potluck? How about a tray of a South African casserole for a gastronomic explosion like you’ve never experienced before?
This dish comprises a flavorful curry with raisins, cheese and a whole lot of spice to send everyone dancing even if there’s no dance floor! To prepare this, you need butter, diced sweet onions, garlic cloves, shredded white bread, lean ground beef, curry powder, cinnamon, sugar, black pepper, turmeric, mild vinegar, eggs, and apricot chutney.
This unique mix of ingredients comes together to produce a creamy and spicy dish that will give everyone a run for their money!
Classic patty melt
What could be better than the classic combination of cheese and meat?
This ultimate comfort food will surely have everyone begging you for the recipe! You can make this meaty and cheesy melt with a few ingredients that are butter, onions, freshly ground chuck, garlic powder, salt, black pepper, sourdough bread, island dressing, unsalted butter, and some Worcestershire sauce.
Serve this amazing cross between a burger and a sandwich and watch as its caramelized onions and cheesy goodness woos everyone at the potluck!
So have you picked your favorite yet? Waste no time and head over to Eats By The Beach for their full recipes so you can begin shopping for all the ingredients today!
Visit our online food blog and take a look at our extensive collection of breakfast recipes and dessert recipes. You can also check out some of our popular food recipes which include Steakhouse creamed spinach recipe, lemon Parmesan roasted asparagus recipe, and sweet and sour braised red cabbage recipe.
A simple vegetable recipe that uses tender, thin, French green beans, butter, shallots, lemon juice, and herbs for an easy side dish that is full of flavor. Haricot Verts are a thinner, shorter green bean that is sweeter and more robust in flavor and very…
The holiday season is almost here and that means your barbecue parties are about to start at full swing! So, are you ready to crack open a cold one with the guys? Your steaks may be a hit, but do you know what can take…
This Vietnamese sandwich combines all the flavors in one delicious bite – sweet, sour, bitter, salty, crunchy and pillowy soft. A perfect bite.
This is one of those recipes that deliciously mimics the craveable Vietnamese sandwich you probably grabbed for lunch or dinner. Then, you probably eat it, savoring each bite, wishing it had more of the pickled carrots, was more spicy, wondering why you can’t make this at home. Well, now you can. Easily, and with more of your favorite ‘parts’.
By making the marinade and pickled vegetables the night before, and just grilling and assembling the sandwich, this makes a quick weeknight meal.
HOW DO I MAKE A VIETNAMESE BAHN MI SANDWICH?
- First, we are going to make a marinade for the chicken that is salty from the soy and fish sauces, sweet with brown sugar, and spicy from the Thai chiles. Can’t find Thai chilies? No worries, just throw in some red chili flakes or even a spoon of Sambal Oelek. Marinate the chicken for as long as possible.
- Then we will make a pickling liquid and pickle some carrots, jalapenos, and cucumber. Feel free to use whatever vegetables you like as a pickle. Cabbage, daikon, broccolini, or even corn kernels are great as pickles for this sandwich. Use whatever you like or have on hand.
- Don’t care for cilantro? Fresh basil leaves are delicious as well. Spinach leaves or romaine can also be used.
- Finally, we are going to grill the marinated chicken and allow the edges to get a bit caramelized and browned. Then layer the chicken, a spicy Sriacha mayo, and the pickled vegetables with some cilantro. Slice and eat. Amazing.
Here are a few more of my favorite international sandwich recipes:
- Homemade Doner Kebab Sandwich, TheSpruceEats.com. This Turkish sandwich is like a gyro, but with a few different spices. It is luscious.
- Authentic Cuban Sandwich, Soulfullymade.com. This sandwich is what dreams are made of. Once you eat one, you WILL dream about having another one. So good.
- Bacon Butty, mrbreakfast.com. A very British sandwich of bacon, butter, A1 or HP sauce, and bread. Drunk food at its ultimate best!
A classic Vietnamese sandwich. This bahn mi has marinated, grilled chicken, pickled veggies, Srirach mayonnaise sandwiched inside of a fluffy, crusty roll.
½ cup Asian Fish Sauce
½ cup soy sauce
1 cup fresh lime juice
½ cup brown sugar
10 garlic cloves, minced
5 Thai chiles, thinly sliced
2 teaspoons Kosher salt
3 pounds boneless, skinless chicken breasts, sliced into thin strips (I like to slice horizontally into thirds)
½ cup water
¼ cup rice vinegar
¼ cup granulated sugar
½ teaspoon Kosher salt
3 Thai chiles, thinly sliced
2 large carrots, julienned
2 large jalapenos, thinly sliced into rounds
½ English cucumber, sliced thin
Four 8-inch baguettes, split and toasted
⅓ cup mayonnaise
¼ cup Sriracha
12 sprigs fresh cilantro
In a large ziplock bag, pour all of the marinade ingredients into the bag. Close the bag tightly and shake to mix the marinade. Add the sliced chicken. Massage the marinade into the chicken. Refrigerate and marinate the chicken at least 4 hours or up to 24 hours. The longer the chicken marinates, the more flavorful it will be.
Next, pickle the vegetables. In a small saucepan, bring the water, rice vinegar, sugar, salt, and chiles to a boil. Stir to dissolve the sugar and salt completely. Remove from the heat and set aside to cool to room temperature.
In a glass or plastic bowl with a tightly fitting lid, layer the carrots, jalapenos, and cucumber. Pour the pickling liquid over the vegetables. Cover tightly and chill for at least 1 hour or up to 3 days.
Preheat a grill or grill pan to medium heat. Remove the chicken from the marinade and grill until just cooked through, about 2-3 minutes per side. Transfer to a plate and set aside.
To assemble the sandwich, open and arrange the buns on a serving plate.
In a small bowl, whisk together the mayonnaise and Sriracha. Slather the buns with the Sriacha mayo.
Arrange the chicken slices evenly on one side of the bread. Spoon the pickled vegetables, draining on the side of the bowl, onto the chicken. Top with 3 sprigs of cilantro on each sandwich.
Slice each sandwich in half diagonally to serve.
- Category: Main Course
- Cuisine: Vietnamese
Keywords: Vietnamese sandwich, sandwich recipe, Bahn mi recipe, weeknight dinner, grilled chicken, chicken sandwich
This elegant appetizer is as easy as it is delicious. Creamy brie cheese that is topped with a sugary pecan topping is wrapped in a flaky puff pastry crust. This is a lovely appetizer for guests, holidays, or even just a Friday night. One of…
We know the struggle working women face when it comes to finding a balance between healthy and delicious meals. From consuming fast-food on the job and shaming yourself for every bite to going to bed hungry because you’re too tired to prepare a meal after…
This easy breakfast recipe is not too sweet, has just the right amount of crunch and chewy texture, and subtly spiced with cinnamon and vanilla. Serve it as a cereal with milk, or as a topping for yogurt. It’s also sublime sprinkled over ice cream as well.
During my ‘road warrior’ days, it was always a treat to stay at a gorgeous Bed & Breakfast instead of corporate housing or a lonely hotel. I adored the hominess of a B&B and especially the breakfasts. My favorite was always the homemade granola. I loved it. Still do.
Now that I have the luxury of enjoying family and friends in my home, I love making a batch of granola and storing it in a pretty airtight canister on the counter. I take joy in seeing those that I love reaching in for a handful as a snack or to top yogurt or ice cream. What could be more gratifying?
This easy breakfast recipe is just sweet enough with hints of vanilla, almond, and cinnamon. Sliced almonds and whole cashews provide crunch, dates add a chewy, sweetness, and the dried cherries, which compliment the vanilla so well, provide a tartness and beautiful texture.
WHAT IS GRANOLA?
Granola is a cereal made out of grains, such as oats or wheat germ, seeds, dried fruits, nuts, and some kind of sweetener. It is then baked and toasted until warm and crunchy.
While this easy breakfast recipe is high in carbs, it is also high in fiber, antioxidants, and vitamins. If you keep the portions smaller, the good outweighs the bad.
TIPS FOR MAKING GREAT GRANOLA
- Cater the ingredients to your tastes. If you like raisins and peanuts, then swap them into the recipe. Toasted coconut, chia seeds, any dried fruits, or nuts can be included.
- Use plain, old fashioned rolled oats. Don’t try using instant oats or steel-cut oats.
- Want sugar free? Try a little bit of liquid stevia or a sugar substitute. You can try mixing it into the oil. Be prepared, you may need a bit more oil.
- If you like bigger clumps of granola, press down on the mixture when you remove the pan from the oven. When cool, break into bits.
If you like this recipe, please consider a few of my other breakfast recipes:
Here are a few more delicious granola recipes from around the web (and these too are insane on yogurt or ice cream!):
- Easy Homemade Granola, Hoseofnasheats.com
- Andy’s Fairfield Granola, Nigella.com
- Sweet Crunchy Granola, Lifeisbutadish.com
An easy breakfast recipe for homemade granola that is sweet, crunchy, with notes of almond, vanilla, and cinnamon. Serve this milk, over yogurt, or as a topping for ice cream.
3 tablespoons coconut oil
2 tablespoons maple syrup
½ cup brown sugar
1 teaspoon vanilla extract
1 teaspoon almond extract
½ teaspoon cinnamon
½ teaspoon salt
3 cups old-fashioned rolled oats
¼ cup sliced almonds
¼ cup honey roasted cashews
¾ cup dried cherries
¾ cup chopped dates
Preheat the oven to 325 degrees. Line a rimmed baking sheet with parchment paper. Set aside.
In a large bowl, combine the oil, maple syrup, sugar, vanilla and almond extract, cinnamon, and salt. Stir until all of the ingredients are fully combined.
Pour in the oats, almonds, cashews, cherries, and dates. Stir into the sugar mixture until it is fully coated.
Spread the mixture evenly onto the prepared pan. Bake for 10 minutes. Remove the pan from the oven, stir and shake the mixture into a single layer and return to the oven to bake for 10 more minutes. Repeat this process again and return to the oven for 5 to 7 minutes longer until the granola looks dry, slightly golden and is very fragrant.
Remove from the oven and allow to cool completely before storing in an airtight container. The granola will last stored at room temperature for up to 10 days.
- Category: Breakfast
- Method: Bake
- Cuisine: American
Keywords: easy breakfast recipe, granola recipes, breakfast, homemade granola, brunch
This old fashioned recipe is an apple crisp like grandma used to make. Bake this classic comfort dish in your oven and enjoy the aromas of fall fill your house. Serve this dish with vanilla ice cream or homemade whipped cream for a homey dessert…
An easy and healthy side dish recipe that is sweet from the potato and honey, spicy from and tangy from the cayenne and chili powder, and tangy from the lime. So delicious and crispy, your family won’t believe that they aren’t fried. I am a…
This classic recipe is a delicious nod to the “Silver Palate Cookbook” from the late Sheila Lukins and Julee Rosso and was THE ‘go-to’ party recipe in the ’80s.
Sweet, tangy, and briny from the capers, the moist chicken is nestled in between juicy prunes and salty olives. It is the perfect blend of salty, savory, and sweet. Plus. It’s equally good served warm with the reduced pan juices, room temperature, or cold.
The Silver Palate cookbook was the very first cookbook that I ever bought, and still own and use the same one to this day. Every home cook should own a copy of this wonderful book. The chicken Marbella recipe is one of many that I have made over and over again.
It is also the recipe that I made for a special date with the man who would become my husband. He claimed it was the amazing, tender chicken with the fruit that pushed him over the edge.
I can’t verify the validity of his claim, but I can say that every time I have served this classic recipe, everyone loved it and usually requested the recipe.
HOW IS THE DISH MADE?
As flavorful and delicious as this classic recipe is, it is also surprisingly easy.
You make a marinade, then soak the chicken in the marinade overnight. This makes a big difference to the final product. The marinade adds flavor deep into the meat and retains the chicken’s moisture.
The next day, the dish is baked, basted with the marinade, until it is fall off the bone tender.
The final step is to reduce the pan juices into a glistening sauce and spoon over the chicken, prunes, capers, and herbs.
Then just enjoy.
WHAT SHOULD I SERVE WITH CHICKEN MARBELLA?
I like to serve it with my recipe for Basic Biryani Rice and these Easy Sugar Snap Peas. Include some crusty French bread to sop up the sauce and you have an incredibly satisfying and delicious meal that is sure to please anyone you serve this meal.
Please consider these recipes as well to compliment your meal:
- Perfect Couscous, OnceUponAChef.com
- Roasted Vegetables, DamnDelicious.net
- French Country Salad, MonPetiteFour.com
If you have the time and inclination, butcher your own chicken. It is cheaper and you get to keep the leftover ‘bits’ for stock. Here is a great ‘how-to’ video:
A classic recipe for marinated chicken with prunes, capers, and spices in a sweet, savory, and tangy sauce.
2 teaspoons salt
4 tablespoons minced garlic
½ cup olive oil
½ cup red wine vinegar
1 cup pitted prunes, left whole
½ cup pimento-stuffed Spanish olives
½ cup capers with ½ cup caper juice
6 bay leaves
¼ cup dried oregano
½ teaspoon black pepper
2 (3.5-4 pound) chickens, backbone removed and chicken cut into pieces
1 cup dry white wine
¾ cup dark brown sugar
2 tablespoons finely chopped parsley
In a large bowl, add the salt and garlic. Using the back of a large spoon, mash the garlic into the salt until it is a paste.
Whisk in the olive oil, red wine vinegar, prunes, olives, capers with the juice, the bay leaves, oregano, and pepper.
Add the chicken and stir to coat all pieces with the marinade. Cover tightly and refrigerate overnight.
Preheat the oven to 350 degrees.
Arrange the chicken, skin side up, in a shallow 9×13-inch roasting dish. Pour the marinade, prunes, capers, and spices over the chicken.
Pour in the wine and sprinkle the brown sugar over the chicken.
Bake, basting all of the chicken several times until the thickest part of the thigh is tender and juices run clear – about 50 to 60 minutes.
Remove the pan from the oven. Using a slotted spoon, remove the chicken to a serving platter and top with the prunes, olives, and capers. Tent with foil to keep warm.
Pour the pan juices into a saucepan. Bring the juices to a boil over medium heat. Simmer and allow the sauce to reduce to about ½ cup. Remove the bay leaves. Stir in the parsley and pour over the chicken.
- Cuisine: French
Keywords: Classic recipes, chicken recipes, dinner party recipes, marinated chicken