Posts by Kristin Porter

Kristin Porter

Feta, Honey & Date Spread

I love the holidays not only for the festivities, family-time, and general good cheer but also because they’re a great excuse to try out new recipes. I swear, every weekend there’s a get-together where I need to take a dish to share, and the Feta, Honey & Date Spread I made for a family lunch a few weeks ago was a huge hit.

Holidays or not, it’s nice to have a little nibble available for guests to munch on before a big meal at a party or gathering, and this dip, dunked into with crispy homemade pita crisps, is absolutely mouthwatering.

Crumbled feta cheese, chewy medjool dates, salty green olives, and crunchy roasted almonds come together with help from a dressing of melted honey and a dash of cayenne pepper. Seriously inspired!

Full of different textures – crunchy, chewy, creamy – and flavors – salty, sweet, and tangy – this dip is a blast to eat, and satisfies with just a few bites.

Start by making the pita crisps. Cut pita bread rounds into eighths then toss with extra virgin olive oil, dried thyme, and salt.

Arrange the wedges on a couple of baking sheets then bake until golden brown and crisp.

Next, toast sliced almonds for the dip by giving them a quick bake. Toasting nuts is essential, in my opinion, as it really amps up their flavor and crunchiness, and only takes 5 minutes. Easy!

Cool the almonds slightly then add to a big bowl with chopped medjool dates, crumbled feta cheese, lemon zest, chopped green olives, and a bit of dried thyme.

Finally, microwave honey with a dash of cayenne pepper until warm then drizzle over the other ingredients and stir to combine.

That’s it! Easy as can be and incredibly unique. It’ll be the first thing gone at the party…promise!

Click here for the Feta, Honey & Date Spread recipe >


Kristin Porter

Best of Holiday Baking: Peppermint Cream Bites

There are two reasons why I’m excited to share the recipe for Peppermint Cream Bites with you today:

1. Now that Thanksgiving has passed (sniff!) holiday baking season has officially begun. Having an excuse to make festive cookies, bars, and pies for an entire month? I am not mad at that!

2. Today is National Cookie Day, and there’s no better way to celebrate than with one of BHG’s most popular holiday baking recipes.

Peppermint Cream Bites have a crispy, chocolate sandwich-cookie crust (the best kind of crust, if you ask me!) and a snappy, bittersweet-chocolate shell sandwiching a creamy, peppermint-flavored filling. The taste is decadent and cooling – a unique addition to your holiday cookie plate that will leave your family and friends buzzing.

Although I like to experiment with my baking around the holidays, I always come back to cookies. They’re total crowd-pleasers and this recipe in particular is great because it’s virtually no-bake and can be made ahead of time.

Start by making that chocolate sandwich cookie crust. Simply process the cookies with melted butter in a food processor then press into an 8x8x2″ pan and bake until set.

Spread a thick, peppermint extract-spiked cream filling over the cooled crust then freeze for 45 minutes.

Finally, spread a luscious layer of melted chocolate over the top then freeze until hardened and slice. Easy!

Make a batch to enjoy on this day celebrating all things cookie then stash the leftovers, if you have any, in the fridge for up to 2 weeks, or in the freezer for up to 3 months. Happy holidays!

Click here for the Peppermint Cream Bites recipe >> 

 

 


Kristin Porter

Shortcut Cream Cheese Frosted Cinnamon Rolls

In my family, cinnamon rolls and Thanksgiving go together like, well, mashed potatoes and gravy. Every Thanksgiving morning my mom pops a few tubes of cinnamon roll dough, puts ‘em in the oven, then 15-20 minutes later my brothers and I are fighting over who gets the gooey center roll with the most icing. It’s quite a scene.

This year I’m shaking things up and bringing Cream Cheese Frosted Cinnamon Rolls to my parent’s house on turkey day. They’re almost as easy as popping a pre-made cinnamon roll tube, and if you make ‘em yourself you’re pretty much guaranteed to pick any roll you want!

Sweet and luscious, these pillowy cinnamon rolls are made easy by using a shortcut ingredient – frozen bread dough. Just thaw than voila – instant cinnamon roll dough!

Start with the aforementioned frozen bread dough. You’ll need a 16oz loaf which will need to be thawed, of course. I thawed mine overnight in the fridge then let it sit at room temperature for 10 minutes or so before rolling into a 12×8″ rectangle.

Spread the dough with softened butter then sprinkle with a mixture of granulated sugar, brown sugar, and cinnamon, and then roll and slice.

Arrange the slices in a round cake pan then cover and let rise until doubled in size, 30-45 minutes.

Psst! My secret to perfectly raised rolls is to place the pan on a heating pad set to low. I use this trick for cinnamon rolls, pizza dough – anything that needs a rise. Works like a charm.

While the cinnamon rolls are baking, whip up an incredibly easy yet decadent cream cheese frosting.

Slather the frosting on top of the rolls while they’re still warm from the oven then try and have just one. It’s impossible!

Enjoy this easier version of sweet and gooey cinnamon rolls!

Click here for the Cream Cheese Frosted Cinnamon Rolls Recipe >


Kristin Porter

Best-Ever Bolognese Sauce

Growing up, Monday night was Spaghetti Night at my house. I have very vivid memories of my Mom tossing a brick of frozen ground beef into a deep pan then pouring in a big jar of spaghetti sauce after it browned.

While the sauce warmed she’d cook two types of pasta. Angel hair for my brothers and me, and rigatoni or “sewer pipes”, as we used to call them, for my Dad. After everyone got served she’d eat whatever was left, bless her heart!

Yes, spaghetti night has a very special place in my heart, which is why I’ve started the weekly tradition at my house. Normally I saute a mix of half ground beef and half mushrooms, which I zip through the food processor until they’re the same texture as the ground beef, then add a jar of my favorite marinara sauce. That being said, I might have to start making an exception for Best-Ever Bolognese Sauce

Normally when I hear the phrase “Bolognese sauce” I think of a thick and hearty, slow-cooked-all-day-type of sauce. Best-Ever Bolognese Sauce meets the thick and hearty requirement, but slow cooked all day? No way! This recipe gets that same deep and savory flavor in just 20 minutes, making it ideal for busy fall and winter weeknights.

Carrots, onions, and garlic are sauteed with ground beef then simmered with half & half and chicken broth with a splash of vinegar. Crushed tomatoes, tomato paste, and Italian seasoning are added then the mixture is simmered again until thick and bubbly. Serve with freshly cooked spaghetti noodles and garlic bread for sopping up every drop of this luscious sauce!

Click here for Best-Ever Bolognese Sauce recipe > 


Kristin Porter

Fall Baking Favorite: Nutty-Caramel Pumpkin Bars

I couldn’t make it all the way through October without posting a pumpkin recipe here on Delish Dish! Since I waited so long, I made sure it was a good one. Nutty-Caramel Pumpkin Bars from the new Better Homes and Gardens cookbook, Bakingcombines pumpkin, pecans, and caramel in a dense, sweet, and irresistible bar with a luscious browned-butter frosting drizzle.

This might be my favorite Delish Dish recipe yet!

Seriously, one nibble of these gooey bars may turn into you consuming an entire row of the pan if you’re not careful. Or so I’ve heard… Either way, you’ve been warned!

Nutty-Caramel Pumpkin Bars are perfect for bringing to a potluck. Bake, cool, then stash in the fridge until it’s party time. Guests will rave over the pumpkin spice, crunchy caramel-pecan topping, and mouthwatering browned-butter frosting. Only you and I will know that they only took 10 minutes to prepare though.

Grab yourself a cup of coffee, bowl, and a whisk, and make these bars as soon as possible. Pumpkin season wouldn’t be complete without ‘em.

Oh, a quick note about this new  cookbook, Baking - if you are even a tiny bit interested in baking, do yourself a favor and pick up a copy. It contains over 350 recipes for everything from cookies and brownies, to cakes and cobblers, and also features 250 gorgeous photographs that will make you wish they’re scratch and sniff. This cookbook would also make a fabulous holiday gift for the baker in your life!

Click here for the Nutty-Caramel Pumpkin Bars recipe >


Kristin Porter

Quick Fall Supper: Spicy White Chili

These days I am all about quick and easy weeknight suppers. With a 2 month old in the house, I need something that can go from fridge to table in under 30 minutes – which is usually how long my son sleeps for at any given point during the day. Yep, we’ve got a cat-napper on our hands!

In addition to that I’m also craving warm and cozy dishes this time of year, when the air has a chill by dinnertime. A batch of Spicy White Chili meets all my requirements: ready in 30 minutes, simple, and oh-so comforting on a brisk fall evening.

Spicy White Chili is also filling and hearty enough to fuel your family through busy fall weeknights, but light and easy on the waistline. Lean chicken or turkey joins forces with creamy beans and ingredients that are packed with flavor, but don’t add fat, like diced green chilies, chili powder, dried oregano, and cayenne pepper.

If you’re serving this chili to kids, just knock the cayenne pepper back a bit. I didn’t think the chili was too spicy as written though, and I’m sort of a wimp when it comes to spicy foods!

After simmering on the stove top, the chili is finished by stirring in a handful of shredded Pepper Jack Cheese which nobody can resist. Top your bowl with more shredded cheese, and crushed tortilla chips for an even tastier experience.

If time, and flavor, is of the essence, then this dish is totally for you. Enjoy!

Click here for the Spicy White Chili Recipe >