My BFF and I kick off every summer with wine slushies on my deck. It’s a tradition that we don’t plan on breaking anytime soon! My slushies are sweet, icy, and satisfying.
My “recipe” is the simplest, easiest, most fool-proof way to make great wine slushies….
You will need: 1. A bottle of your favorite red wine 2. A can of frozen concentrated lemonade 3. A can of water 4. A couple of large (gallon size) zip top bags
How to: 1. Pour the entire bottle of wine into your zip top bag. 2. Add the can of lemonade and stir until combined and melted. 3. Using the same can from the lemonade, add a can of water to the bag. 4. Close the zip top and placed closed back into another back (to prevent any mess if your original bag breaks open!). 5. Place in freezer about 12 hours or until semi-frozen – great for making the night before you need it. 6. When ready to serve, remove from freezer let thaw a few minutes. Massage bag to break up any large chunks. Consistency will be icy but smooth like a slushie!
This recipe will speed up the rib-making process for an easy and delicious weeknight meal! With just a few basic ingredients, and this pressure cook-then-broil method, you’ll have tender, pull-apart boneless ribs that taste like they’ve roasted all day in less than 40 minutes!
You will need:
2-3lbs Boneless Pork Ribs (these sometimes come partially cut/connected, just cut apart so you have individual ribs)
Salt and Pepper (or your favorite everyday seasoning)
1 Cup Water
Barbeque Sauce – I use Sweet Baby Ray’s
Prepare your Instant Pot. If you’re like me and can’t find your Instant Pot trivet when you need it, simply roll up long strips of aluminum foil into a coil and place in the base of your pot. The idea is to keep the ribs off the bottom to prevent that dreaded BURN notice.
Prepare your ribs. Cut ribs apart if needed and lay on a sheet pan. Salt/pepper/season all sides and add to Instant Pot on top of foil, piling up on top of each other.
Add water to your pot and close the lid with the vent set to sealing. Set your pot to High Pressure (turn off keep warm function) for 17 minutes.
When cooking is complete, let naturally release for 5 minutes, then open valve to fully release. While pressure is releasing, preheat oven to 500 degrees F.
When oven is ready, place ribs on a clean sheet pan and coat with barbeque sauce. Roast for 5-7 minutes; flip and roast another 5 minutes (or to desired crispness) and enjoy with your favorite sides.
You may have noticed a new tab in my menu! Printerbility is my brand new Etsy storefront, full of handy printable pages and forms – all created by me! I’ve been a list maker all my life, and I personally use so many of these fill-in pages on a daily basis. Whether it’s budgeting, savings challenges, wellness, kid stuff, coloring, or recipes – my print-at-home forms are just what you need to get and stay organized!
My latest creation is this colorful collection of printable recipe pages! Priced at just $3.75 (for a file that you can keep and print forever!), they’re great for adding to your recipe binder. Includes all 14 full-color printable pages in one PDF. See my preview below, and get yours today!
Forget the store-bought box! Making light, fluffy pancakes at home is quick and easy with just a few pantry ingredients.
I’ve been in search of a great homemade pancake batter for a while now, but so many online included buttermilk, which I just never have on hand. This recipe is a mash-up of a few I’ve seen around, but I’ve adjusted the measurements a bit and have consistently had good luck with it so be sure let me know how yours come out!
Easy Homemade Pancakes Serves 4-6 (3-4 large pancakes each)
How to: 1. In a large bowl, combine flour, baking powder, sugar, and salt. 2. In a separate bowl, combine milk, eggs and melted butter 3. Add wet ingredients to dry and stir until combined. Batter will be a little lumpy. If you’re adding in any extras (chocolate chips, berries), now’s the time to gently stir them in. 4. IMPORTANT! Let batter rest 5 mins, while you prepare your griddle. This gives the baking powder time to activate for a nice fluffy batter. 5. Scoop onto prepared griddle and cook/flip to desired doneness.
Thanksgiving is just about a week away and that means we need to talk about turkey! Thanksgiving dinner is one of my favorite meals, and one I’ve been making at home for my family for the last few years. Everybody certainly has their favorite ways of doing things, but here I’ll share my turkey tricks that are simple, easy and result in a super tasty bird.
Step 1: DEFROST SAFELY First and foremost, if your turkey is still hanging out in your freezer, now is a good time to check its weight and refer to the chart below (from the USDA) to ensure that you move it to the fridge in enough time for it to be fully defrosted in time for the big day. A basic rule of thumb I follow for defrosting is FRIDGE DEFROST ONLY! According to multiple reliable resources (the USDA, Butterball, and The NY Times to name a few), defrosting in the refrigerator is the safest way to go, simply because the consistent cold limits the amount of sickness-causing bacteria than can form versus leaving it in a sink of water.
Refrigerator thaw rule = Allow 24 hours for every 5 pounds
So if your turkey is… 4–12 pounds: 1 to 3 days in fridge 12–16 pounds: 3 to 4 days in fridge 16–20 pounds: 4 to 5 days in fridge 20–24 pounds: 5 to 6 days in fridge
Step 2: PREP YOUR BIRD I’m a turkey purist – I don’t deep fry, and I’m not one for injecting my turkey with bottled marinades and flavors. Instead, I roast my turkey covered in butter and herbs! This easy method has not failed me yet, and results in moist and juicy meat and a crispy skin. See my Compound Butter recipe below!
Compound Butter (enough for a 12-14lb turkey – double for larger birds)
◾ 1/2 cup (1 stick) unsalted butter, softened ◾ Handful of fresh parsley, stems removed and coarsely chopped ◾ 2 Tablespoons of fresh or dried thyme leaves ◾ Pinch of salt and fresh ground pepper
Combine all ingredients in a bowl and mix until combined. Once turkey is in your roasting pan, spread butter mixture all over the outside of your turkey, taking special care to gently get mixture under the skin without tearing. Inside the bird, I typically just throw in a raw onion, cut in half for some extra flavor. Loosely cover the bird with foil and begin your cooking. Uncover for the last hour of cooking to crisp up skin.
Step 3: HOW LONG DO I COOK IT? The most useful resource I have ever found online was Butterball’s Turkey Calculator. I referred to this when I first started cooking my own Thanksgivings and found it to be an invaluable tool, particularly for first timers. It’s a simple fill-in-the-blanks page that automatically calculates how much turkey and stuffing you’ll need to feed your number of guests (including estimates if you want leftovers!) – you can find that free calculator HERE.
Cooking times will of course vary depending on the size of your turkey, whether it’s stuffed or unstuffed, and even how well your oven works – but at 325 degrees F, here’s the guide that I’ve always gone by. Just remember to ALWAYS use a meat thermometer to check the internal temperature when you think your turkey’s ready – 165 degrees F is the magic number, and you want to hit that temp in the thickest part of the breast, the inner thigh and under the wing. If you’re stuffing your bird, be sure to check that the stuffing temp hits 165 in the middle as well.
Let rest 15-20 mins before carving and you end up with a beauty like this:
When in doubt… there are excellent resources online and by phone provided for free by the USDA (and they’re updated often)! You can call the USDA Meat and Poultry Hotline at 1-888-MPHotline (1-888-674-6854) to talk to a food safety expert or chat live at ask.usda.gov from 10 a.m. to 6 p.m. Eastern Time, Monday through Friday. If you need help on Thanksgiving Day, the Meat and Poultry Hotline is available from 8 a.m. to 2 p.m. Eastern Time.
You can also visit FoodSafety.gov to learn more about how to safely select, thaw, and prepare a turkey. For more Thanksgiving food safety tips, follow FSIS on Twitter @USDAFoodSafety or on Facebook at Facebook.com/FoodSafety.gov.
Feel free to drop your best turkey tips in the comments! Happy Thanksgiving!
Weekday breakfasts have always been a struggle in my house. I can meal plan dinners for days on end – and have leftovers packed and ready for lunches – but when it comes to breakfast during the week, I admit, I fall short. It’s so easy to stop off at a Starbucks on the way to work, or grab a bagel or muffin somewhere, but last weekend, I decided to try something different: BREAKFAST BURRITOS!
Weekends by us are for big breakfasts – usually waffles or pancakes. But this time, I mixed it up a bit and made us breakfast burritos. They’re as simple as you’d expect: scrambled eggs, toppings and cheese, wrapped up in a soft tortilla. As we ate them, I thought ‘why not make more of these and freeze them for breakfast during the week?’, and I did.
Depending on the size of your family and how many burritos you have room for in your freezer, my recipe made about 8 burritos, but you can easily half or double to make less or more. These burritos are great for for the car when you’re rushing to school, or bringing to the office to heat up when you want a healthier-than-pastries option. Browse my little visual how-to, and get my full recipe below!
Breakfast Burritos Makes about 8 (soft taco size burritos)
INGREDIENTS: • 8 large eggs • 4 frozen Brown ‘N Serve Sausages (I used Turkey) • 1/2 bag frozen Hash Browns (I used Ore-Ida’s Potatoes O’Brien, which already includes chopped potatoes, chopped onion and peppers) • 8 soft flour tortillas • Toppings: any shredded cheese you like, fresh spinach, cooked mushrooms, sriracha, ketchup – whatever you prefer!
VARIATION TIPS: Try one of these great combos with your eggs and mix up your flavors a bit! • Sausage + Cheese • Spinach + Mushroom + Swiss • Ham + Cheddar + Potato • Sundried Tomato + Proscuitto + Mozzarella • Bacon + Spinach + Bleu Cheese
HOW TO: 1. Heat up a large griddle or fry pan, add the potatoes and begin to cook per package directions. While the potatoes are cooking, carefully slice the frozen sausages and add to the potatoes. Cook thoroughly and set aside. 2. Crack your eggs in a bowl and add salt and pepper if desired. Beat up and prepare a skillet with cooking spray or butter. Cook and scramble eggs as you normally do, then remove from heat. 3. Lay out a tortilla on your cutting board and begin the build! I started with cheese, then topped with my eggs then my potato/sausage mixture. 4. Make your burrito by bringing two opposite edges of the tortilla in, then start rolling onto itself from one side, being careful to keep those ends tucked in. If you’re having trouble rolling, you could have too much filling inside. Try removing some and roll again. Once you get the hang of it, it gets easy! 5. Wrap each burrito in waxed paper (or plastic wrap) to keep fresh. Place all of your wrapped burritos in a plastic resealable bag and place in freezer. Tip: if you’re making different varieties, write on each wrapper what they are before freezing so you’re not surprised! 6. When ready to take your burrito out for breakfast, remove wax paper/plastic wrapping and wrap lightly in a paper towel. Microwave for 1 min 30 seconds and enjoy!
Yes, it’s another grilled sandwich post, but I just tried a new cheese blend from Trader Joe’s and feel the need to tell everyone how great it is 😂
The how-to is as simple as just making grilled cheese how your normally make it, but some of my suggestions for success are below:
• Prepare your pan – either with butter or your favorite oil non-stick spray • Use good bread: I used the Trader Joe’s Tuscan Italian bread – works perfectly! • Prepare your bread: always butter the outside of your bread! It makes for a nice, golden brown crust • Let the cheese start melting on the bottom halves before adding the tops and flipping (otherwise you’ll have shredded cheese everywhere!
I say ‘inspired’ because usually, a lot of time goes into a true Cuban sandwich. With tender slow-roasted pork typically as the main ingredient, a good Cuban basically consists of meats, cheese, pickles and mustard on a nice, crusty bread.
My variation, let’s call it a ‘deli-improvised’ version, is quick, easy and full of flavor. And, it makes a great dinner option when you’ve run out of ideas! Bonus: it only uses one pan (easy clean up!). The best tip I can offer is to work quickly, since your pan is heating up as you start piling up your sandwich.
Add these items to your grocery shopping list (amounts will vary depending on how many people you’re feeding) and watch the slide show below for the step by step how-to!
Good bread: I used what my supermarket calls “Italian Panne”. It’s a round, crusty Italian bread that’s ideal for panini, avocado toast and grilled cheese.
Deli Sliced Boiled Ham – sliced thin
Deli Sliced Roasted Turkey – sliced thin
Deli Sliced Swiss Cheese – sliced thin (I used Jarlsberg)
Sliced Pickles – I used Vlasik Stackers Kosher Dill (they’re sliced lengthwise and fit perfectly on these sandwiches!)
Yellow Mustard – up for debate – we only had Spicy Brown in the house at the time and it worked just fine, however I think if you’re a yellow mustard lover, go with that!
Olive Oil Cooking Spray – to coat pan and bread tops
This refreshing salad makes a great side for any summer meal – from sandwiches and burgers to tacos and fish – this recipe can be completely customized to your liking and it never disappoints!
Things to keep in mind: if using avocado, always add it just before serving to avoid browning. Also, this salad is great when made ahead and chilled, so make it the night before (or a few hours before) your meal and the flavors will really pop when it has time to sit and marinate.
Summer Black Bean Salad (serves 4-6)
1 can black beans, rinsed and drained
2 tomatoes (I used Roma), chopped
2 ears fresh corn, removed from cob – feel free to replace with frozen corn or canned (drained)
1/2 red onion, chopped
1 large avocado
2 fresh peppers (I used a combo of red and orange, chopped
2 cloves garlic, minced (about 1 tablespoon if you’re using pre-minced garlic
1/4 cup extra virgin olive oil
2 limes, juiced
fresh cilantro, to taste
How to – the easy chop and dump method!
Rinse and drain black beans, put in a large bowl.
Remove corn from cob and add to bowl.
Chop all vegetables and add to beans.
Add garlic, olive oil, lime juice, and cilantro if using, and stir to combine.
When ready to serve, chop avocado and add to salad. Mix again and serve. Store leftovers in a sealed container.
If you’re in the market for flat, crispy bacon – you’ve found the right post!
Baking bacon in the oven is quick, easy, and surprisingly mess-free! I was terrified that I’d set my oven on fire, imagining bacon grease splattering everywhere, but I’m happy to report that didn’t happen at all.
How to: simply preheat your oven to 400°F and line a rimmed baking sheet with foil. Line bacon on top of foil (slightly overlapping is ok) and bake for 20-25 mins (or until done to your desired crispness).
Clean up is easy: remove bacon slices and drain on a paper towel. Allow sheet pan to cool and remove foil with drippings.