Posts by Jocelyn Delk Adams
I am so excited to share this amazing nachos recipe from The Better Homes and Gardens New Cook Book 16th edition, which is quickly becoming my new favorite book. And I am even more excited to share a giveaway of this favorite book with one of our readers! With well over 1,200 delicious recipes to choose from (along with almost as many gorgeous images to stare at all day like I sometimes do), each and every recipe is a must try. I can’t wait to try my hand at the decadent Four-Cheese Macaroni and Cheese, Pumpkin Bars, and amazing brining techniques for Thanksgiving in the Holiday Favorites chapter, but I seriously had to dive right into the appetizer section and tackle these Nachos.
Fall is officially here and so is football season. Tailgating, parties and tempting recipes to go with them are cropping up everywhere, and I had to provide you with something that would be absolutely perfect for your next sports get-together. Since my husband has officially taken up Fantasy Football, (again), I know that soon I will be searching for ideas to plan some fun football parties. Nachos are just the perfect appetizer to start any sports party with.
When I saw this Nachos recipe in the new Better Homes and Gardens Cook Book, I got so excited and knew this would be perfect to make now! All of the ingredients come together perfectly in the most delicious way possible. The layering of flavors and textures from crispy corn tortilla chips, seasoned meat, chunky salsa, hearty beans and melted gooey cheese should not be taken lightly. It is plain addictive and simply unreal.
I only made one change to this recipe. I decided to use chopped steak instead of ground beef to add a level of sophistication, something you hardly see when nachos are involved. In this book you will find great ways to make each recipe unique to your liking with the new concept “Make It Mine”, which gives home cooks, like you, the awesome opportunity to alter recipes based on what your preferences are and what you may have at home. After I made my switch to steak, I added traditional toppings to this dish, like cilantro and green onions, and gobbled up at least half by myself (don’t tell anyone).
As I mentioned before, you can win one of five copies being given away this week. To enter, simply tell us in the comments below, “What Is Your Favorite Thing To Cook?” We will conduct a random drawing from the received entries to select the winners. You can see the official contest rules HERE.
It is safe to say that these nachos will be making appearance after appearance in my house during football season. And I simply can’t wait to try even more recipes from the Cook Book that will be a huge hit!
Note: This contest has ended.
Peaches are my absolute favorite summer fruit, hands down.
I think its because of the deep nostalgia tied to it. From my grandmother’s peach cobblers to the peach ice cream I ordered every summer from my family’s favorite ice cream parlor, peaches remind me of such an innocent and loving time in my life.
When late summer hits, beautiful peaches flood my farmers markets, and I can’t resist picking up as many as possible. I throw them in everything from pies and crisps to cakes and of course ice cream.
I mentioned before that peach ice cream was my menu item of choice at my neighborhood ice cream parlor. I was such a regular that the employees already knew what I, a small child, was going to order. The peaches were just so fresh, sweet and perfectly ripe when swirled through a creamy smooth vanilla custard. I could not get enough. After seeing this Fresh Peach Ice Cream recipe from BHG, these fond memories flooded my mind, and I couldn’t get rid of them until I made it!
I added in some raspberries because I have become obsessed with peach and raspberry flavor, aka peach melba, combinations lately. I simply made the following additions to the already perfect recipe:
- I added 1 tablespoon of granulated sugar to a quart of raspberries (you can revise the amount depending on how sweet your berries are) along with a tablespoon of lime juice and allowed the syrup to develop.
- I mashed half of the berries and left the rest whole.
- Once I finished churning the peach ice cream, I alternately layered berries in the ice cream container before storing it in the freezer.
That’s it! It was super simple to add some additional fruit flavor to such a classic ice cream recipe. And the delicious flavors of this treat were the perfect trip down memory lane.
I am in love with New Orleans style food but the truth is, I have never visited the city! I really hope to change that in the next year. In fact, by making creole inspired dishes like this New Orleans BBQ Shrimp and Grits, I feel like I’m magically transported there which certainly helps in the meantime.
New Orleans food just has such great flavor as evidenced in this delicious recipe. When I saw this New Orleans Inspired BBQ Shrimp recipe on BHG, I knew I just had to make it! And what better way to eat this dish than with a nice creamy bowl of grits.
I have been the biggest fan of shrimp and grits for as long as I can remember. There is something so incredible about plump shrimp sauteed in a spicy savory sauce on top of a bowl of luscious grits. I have tried some amazing renditions of this classic everywhere from Washington DC to Atlanta but I long to try it in New Orleans. However, this recipe was a hit in my house and gave me just the fix I needed.
I made the following slight changes and additions to this recipe:
- I added a 1/2 teaspoon of hot sauce to the bbq shrimp while it cooked. I personally love heat but this is totally optional for those who stay on the safe side.
- I also added 1/4 cup of diced tomatoes and some bacon bits which I crumbled from 3 slices of cooked bacon.
- Then I boasted the flavor with a touch of cream (about 1-2 tablespoons) which also thickened the sauce that naturally develops.
- Next I added the shrimp on top of a nice bowl of quick cooking grits which I made according to the instructions but added 1/4 cup of half and half, 3 tablespoons of butter, 1/2 cup of shredded cheddar cheese and salt and pepper.
- Lastly I garnished the bowl with some freshly diced green onions and parsley.
The results were so flavorful and comforting that it only made me want to hop a plane to New Orleans right then and there. If you are like me and can’t wait to visit New Orleans, this meal will definitely keep you satisfied in the meantime.
To me, summer means long days at the beach, rooftop parties, family barbeques and drinking refreshing lemonade non-stop.
Lemonade is the drink I crave as it heats up outside. The overwhelming citrus flavor that makes you pucker coupled with the precise amount of sweetness over a glass of ice is liquid perfection. I simply can’t get enough.
I have been adding lemonade flavor to everything this summer including this Pink Lemonade Cake. I was inspired by the original Lemonade Cake on BHG which looked like a simple and delightful sheet cake that I could definitely have fun making!
I simply made the following small changes to the recipe:
- I swapped the regular lemonade concentrate for pink lemonade concentrate in both the cake and frosting recipes.
- I also added a few drops of red food coloring to both the cake and frosting recipes to punch up the cute pink color.
The result was just what I expected: tart, sweet and delicious just like my beloved pink lemonade drink I adore. If you are looking for the perfect summer dessert, you have found it right here.
Hi everyone! It’s Jocelyn over at Grandbaby Cakes, and I am ready to share the perfect burger for your summertime grill: Italian Sausage Pizza Sliders! My husband’s all time favorite food is pizza. We eat it at least once a week. From take-out and dine-in at Chicago’s best pizzerias (We have the best pizza! No contest New York!) to my fabulous homemade pizza recipes inspired by our trip to Naples, Italy last year, there is no shortage of pizza creations to indulge in.
Recently, I started playing around with pizza flavors to my summer grilling creations. I knew I had to make a pizza inspired burger. I saw this incredible recipe for Italian Sausage Sliders on BHG that was aching for my Fourth of July grill fest last week. This would be the perfect slider to experiment with adding fun pizza and Italian flavors to. And boy was I right!
I made the following slight changes and additions to the recipe to create these Pizza Sliders:
- I pretty much followed the recipe to a tee and only replaced the sausage with turkey sausage and the ground beef with ground turkey for a healthier option.
- I opted to grill the patties instead of cooking them on the stove top. I loved the classic smokey flavor and char that grilling gave these sausage sliders. So good!
- Next I gave a fun twist to the slider buns. I sliced the buns and brushed them with this BHG Grilled French Bread mixture recipe and grilled them for just a few seconds to add gorgeous grill marks and additional flavor. These buns were out of this world.
- Then I topped each sausage patty with 1 tablespoon of my favorite pizza sauce warmed up a bit, a slice of mozzarella cheese, two turkey pepperoni slices, a sprinkle of oregano and 1 fresh basil leaf. I warmed the topped patty on the grill until the cheese melted down and became gooey delicious.
- Lastly, I topped each perfect pizza patty on a garlic butter grilled slider bun and ate to my heart’s content.
These were so delicious and reminded me of eating dinner in my favorite pizzeria. Since my husband’s pizza addiction makes him one harsh critic, I knew his comments would mean the most. He gave this recipe top marks and even asked for these to go on our next grilling menu. I guess you can say this was a great success! Score!
I sometimes have the hardest time making dessert decisions. Should I have a milkshake or an ice cream float? Do I want cookies or brownies? And the one that always seems to get me stuck is the age old question (well maybe not age old but old enough) Pies or Crumbles?
For me, deciding on the filling was quite simple. I wanted strawberries and rhubarb. End of discussion.
The only issue was deciding on whether I wanted to make a pie or a crumble. There is nothing like the flaky buttery crust of a pie packed with gorgeous sweet fruit. However, I simply can’t resist the brown sugar sweetened crunchiness of crumbs browned over a deep dish of delicious filling.
After mulling over it a bit too long, I thought it would be cool if I just combined the two. Why choose? So that’s what I did. I found this Best-Ever Strawberry Rhubarb Pie and made the following changes:
- I halved the Rich Butter Pastry recipe so I would have just enough for the bottom pie crust.
- Next, I proceeded with making the strawberry rhubarb filling as is with no adjustments.
- Lastly, I made the crumble topping from Strawberry Raspberry Rhubarb Crumble recipe and added to the top. I baked the pie according to the original Best-Ever Strawberry Rhubarb Pie instructions and perfection happened!
This was so delightful and satisfied every single craving I thought I could ever have. It also settled once and for all the “this or that” debate. My new answer for any difficult dessert decisions in the future will be “this AND that”!