BHG Delish Dish

Stirring Up Ideas In The Kitchen

better homes and gardens

Hi there! I’m Chrissy Dupé from Little food blog. I live in Melbourne, Australia with my husband Tony and our Toy Cavoodle, Boris. We love food. And I always want to try a bite of everything. It’s just the worst when you order a meal then get food envy when the other dishes come out. First world problem? Absolutely. But a problem, nonetheless. I believe if you eat small you can have it all, so I created Little food blog – a website for home cooks that’s full of little recipes with big flavour.

When BHG asked me to put my spin on one of their recipes I was super excited. But naturally, I couldn’t choose just one. So I decided to make one savoury and one sweet dish and shrink them down to make a cute little two-course brunch menu.

First up, the classic creamy mac and cheese.

I have a confession to make… I’ve never actually had it before (crazy, I know!). It’s not really something that’s on a lot of menus in Australia. But I do love cheese and I do love pasta (who doesn’t?). My husband also loves sport. It’s off-season for Aussie football at the moment and he’s been glued to the American NFL playoffs (he’s a Bengals fan). So I thought it was rather appropriate to make an American classic for his game day celebrations.

Mac n cheese balls

I decided to put a Little food blog spin on it by turning it into Fried Mac and Cheese Balls with Chorizo. I love this idea cause it adds a lovely crunchy texture on top of the creamy, cheesy goodness. Plus you can just use your leftover mac n cheese (assuming you have any left… this stuff is good).

When making the Creamy Mac and Cheese recipe, I added two chorizo sausages, finely chopped and pan-fried. Plus 1/4 tsp of paprika, a pinch of cayenne pepper and a handful of chopped parsley. Side note: I couldn’t find any of the three different kinds of cheeses listed in the BHG recipe in Australia, so I had to improvise.

Mac n cheese balls frying

Once cooked, I cooled the mixture for a couple of hours, rolled it into 1/4 cup size balls, dipped them in an egg wash made from two eggs whisked with two tablespoons of milk, then rolled them in a mix of half regular and half panko bread crumbs (one cup of each). I then deep-fried them in vegetable oil at 180°C (350°F) for three minutes each side until golden (you could also use 2 inches of oil in a deep skillet), and served them with tomato relish.

Fried mac n cheese balls with chorizo

For the second course, I chose BHG’s Gingerbread pear muffins. I’m a massive fan of anything that involves gingerbread. And ginger, pear and chocolate is a killer combination. So I brunched it up a little by turning it into a little gingerbread pear skillet hotcake.

Pears for gingerbread pear hotcake

Lindt chocolate for gingerbread pear hotcake

I didn’t change BHG’s recipe much. I just added an extra egg to make the mixture more hotcake-y and finished it off with the delicious chocolate sauce and a dollop of whipped créme fraîche.

And there you have it – a tasty little two-course brunch menu for the weekend, and no agonising decision between sweet and savoury. Thanks BHG! And go the Broncos!

Gingerbread & pear skillet hotcake

Mac n cheese balls and gingerbread and pear hotcake

 


Three words. Back. To. School.

 

If you haven’t gotten the hint already, it’s back-to-school season. Along with a multitude of coloring crayons, watercolor paints and No. 2 pencils, comes the stress of planning lunches that the kids will actually eat (and not just bring home 3/4 full). Luckily, I’ve put together 10 kid-favorite recipes that are sure to leave plates (or rather lunch boxes) clean.

 

 

1. If your kids are poptart fanatics, then introduce them to Lark & Linen‘s Homemade Strawberry Poptarts. This fresh pastry is oh so sweet!

 

 

2. Leave the canned stuff at home. Send your kiddo to school with a thermos filled with something fresh from the garden. Thank you iFoodreal for this amazing Chicken Noodle Harvest Vegetable Soup recipe!

 

 

3. That’s right, homemade fruit roll-ups! Look to Willow Bird Baking‘s Straw-Raspberry Basil Fruit Leather recipe for a healthy alternative without the preservatives.

 

 

4. How about a sweet that’s energizing and healthy? This Apple Cookies recipe by Rachel Schultz is both!

 

 

5. Frozen Yogurt Covered Blueberries offer a less traditional (and fun!) way for the kids to get their daily intake of fruit and dairy. Thank you Family Fresh Meals!

 

 

6. Don’t these Homemade Hot Pockets look tasty? Thanks to Jo Cooks, frozen meals have no hold on you.

 

 

7. Save money and time by making freezer-ready sandwiches with CincyShopper‘s easy DIY PB & J Uncrustables recipe.

 

 

8. Once your kiddos try these Homemade Pizza Rolls by Tracy’s Culinary Adventures, they’ll be asking for this it everyday of the week.

 

 

9. Snack day? No problem! Five Heart Home‘s Oats & Honey Granola Bars are sure to satisfy any hungry tummy.

 

 

10. A hot lunch is easy to pack when you have Shugary Sweets‘s White Cheddar Mac & Cheese.

 

Welcome Back To School!

 

xxmadison


How’s that for dinner with a view? I was lucky enough to eat here (well, technically the table next to this one) on a visit to Terranea Resort in Rancho Palos Verdes, CA. As a preview to their new culinary package that launches THIS MONTH, I enjoyed fresh coastal-inspired meals with Chef Bernard Ibarra, a behind-the-scenes garden tour, interactive foodie workshops, more incredible meals, and an amazing sommelier-led dessert and liquor pairing. Oh, did I mention the FOOD?! Here’s a sampling of the deliciousness:

Every meal was locally-sourced and delicious but the greatest part was hearing from the motorcycle-with-side-car-driving chef. Chef Ibarra is walking the walk of the farm to table movement, he helps in the expansive garden on property, keeps bees for honey, and makes amazing sea salt.

But let me tell you about the sea salt! The water surrounding Terranea is prime for making sea salt (something about kelp beds and water purity that create sea salt higher in important minerals such as magnesium and potassium).

Here’s how they make it:
Step 1: Chef and the kitchen staff, wearing their white coats and swim trunks, wade into the sea with buckets to collect water (Are you picturing this? I LOVE this mental image!).
Step 2: Let the water evaporate. Spread out the wet salt to dry further.
Step 3: Flavor or smoke the salt as needed and use it in the Terranea restaurants and salt scrub spa treatments.

photo credit Terranea Resort

During my visit they made about 20 pounds of salt per month, but they are unveiling their new Sea Salt Conservatory this Earth Day (April 22) which will give them the ability to make more like 200 pounds of sea salt per month. When they hit that level of production I encourage you to try to get your hands on some of the salt to try. And if you’re feeling a twinge of jealousy about this trip, book your own Land to Sea Culinary Immersion Package here!

photo credit Terranea Resort

 


Fill a pint, clink some glasses, or pop a cork…just ask for a local creation. I had the chance to strut my cowboy boots around San Antonio (in time for the annual Tamale Festival), and enjoy their hometown beverage renaissance. Napa, they’ve got your number.

(photo credit: Alamo Beer Company)

First stop: Alamo Beer Company. A simple 12-minute saunter from the front door of the actual Alamo, this refreshing craft beer brewery (say that three times fast after a few savored sips), does everything—brewing to bottling, plus rocking a beer garden—all on their inviting campus. I drank the easy-to-love Golden Ale while peering into the expansive glass-walled warehouse, which hosts the functioning brew area and is completed by on-hand, love-beer-so-much-they-live-it Brewmasters.

 

4.0 Cellars combines three Texas wineries at a well-located fourth spot (so if you, like me, thought the name referred to a straight-A student, you can impress your friends with your new-found knowledge). We enjoyed the Texas Cheese & Wine Experience ($20), which married five scrumptious Texas cheeses from the Veldhuizen Cheese Shoppe with five varied wines from 4.0. I’m a blue cheese girl myself, and the Bosque Blue provided a nice bite against the sweetness of the Brennan Vineyards’ Portejas. The table’s favorite, however, was the Lost Oak Dawson Red, a smooth and delicious sip served with a strong cheddar cheese. Consider it an instant contender for pairing with weeknight dinner.

 

The wine of Grape Creek Vineyards is so well-distributed that my Iowa-raised husband knew the logo immediately. Owner Brian Heath has combined a stunning setting and a full sensory experience. During the tour of the barrel room, the sweet scent instantly brought images of a juice-stained bite into peek-of-the-season grapes. My favorite here was the Merlot, which we sampled straight from the French-oak barrel.

 

Need to put your spurs up while touring nearby Fredericksburg, Texas? Stop at Fredericksburg Brewing Company. Beyond my tasty tilapia fish tacos (and the bite of dreamy German Potato Salad literally toppled onto my plate by an encouraging fellow traveler, “You are going to try this!”), I reached for their Not So Dumb Blonde, which fit perfectly into the sweet spot of a refreshing drink that doesn’t over-fill.

 

There’s also the small matter of knowledgeable bartenders. Here’s a good stop for you: Cibolo Moon inside the JW Marriott San Antonio Hill Country Resort & Spa. Specializing in tequila, their tequila bar is one of 23 U.S. restaurants that has been certified with the “Award T” distinction. That means that staff members have tasted a wide variety of tequilas, know the history and production of tequila, serve certified tequila, and, basically wake up thinking about tequila. The restaurant isn’t kidding when they talk about their “resident tequila masters.”

 

I officially raise a glass and tip a 10-gallon hat to San Antonio’s diverse drink culture and the artisans behind the barrels.


Hi!  I’m Katie Workman, author of The Mom 100 Cookbook, and I also write themom100.com blog.  Both the book and the blog are intended to make your life easier, filled with  delicious, no-fuss, easily adaptable recipes, plus tips, maybe a little wisdom for surviving and staying happy in the kitchen.  And a hefty dose of honest reality — I’ve got two kids, a full time job, a husband, a dog, and I’m right there with you, figuring it out one day at a time!

This is the story of possibly the best apple streusel pie everApple pies, in whatever form they come, are always one of the most welcome items on the dessert buffet, and never more appealing than on Thanksgiving.  Something about the smell of those warm spices and tender apples, that flaky crust.  I’ve never met an apple pie I didn’t like, and I think I speak for the masses.  And when that pie gets topped with a sweet and slightly crunchy streusel topping ….WELL, that’s the apex of apple pie, as far as I’m concerned.

But what if you added one more element, a simple custardy filling to envelop the apples in a rich, silky filling underneath that wonderfully bumpy topping?  That would be a whole other level of apple pie heaven, wouldn’t it?  And what if, just what if, you passed a small pitcher of caramel sauce on the side for those who were looking to gild the lily?

This recipe starts with the fabulousness of Crumb-Topped Apple Slab Pie, but we are suckers for pie in pie pans over the holidays, so I changed it to a regular pie instead of a slab pie.  Then I added a custard filling to bing the apples together.  I also added ground ginger and cloves along with the cinnamon to give it different layers of flavor.  You could also use pumpkin pie spice mix if you wanted.  I usually use Granny Smith apples, which have a nice tartness to stand up to the sweetness of the filling and the topping, but you could use any firm apple that is available.  If you have the time and inclination to make your own pie crust  as the original recipe suggests by all means, bully ahead, but I can get a little lazy in the pie crust department, so I fall back on the rolled up pie crusts found in the refrigerator section of the supermarket, and the ready to bake crusts in the freezer section.  I really love them, and they allow me to make pies more often that I otherwise would.  You can use your fingers or a pastry blender to rub the butter into the streusel topping if you don’t have a food processor; just make sure the butter is quite cold.  It’s a good idea to put a baking sheet under the pie when it’s baking, as the streusel topping can tend to bubble of the side a bit.

This streusel pie inspiration was combined another inspiration, this one from Mile-High Caramel Apple Pie.  I loved the idea that caramel would be just the perfect finishing touch.  Ironically, instaed of using a store-bought caramel as that recipe suggests, I made my own — but another time I might well just grab a jar of pre-made sauce.  If you wanted to swap out the caramel for whipped cream or vanilla ice cream, that would also be delicious.  Or, if you are feeling a little outrageous, you could do caramel AND whipped cream or ice cream.

The pie can be baked a day ahead of time and kept wrapped in the refrigerator.  Let is return to room temperature before serving or heat it in a 300°F oven for 15 minutes to warm it.  Click here for the pie recipe.

 

Easy Slow Cooker Desserts


Better Homes & Gardens is opening the doors of its famed Test Kitchen to host the brand’s first-ever consumer cooking experience. This exclusive, two-day event will kick-off at the Better Homes and Gardens headquarters in Des Moines, Iowa on October 10, 2014. Guests will enjoy cooking demos from notable chefs and BHG editors, scrumptious meals, tours of the Test Kitchen, a gift bag curated by BHG editors valued at $200 and a limited edition cookbook featuring recipes from the event. Registration is now online here.

“Our 40 million readers look to us each year for advice on fun, fresh ideas to elevate their holiday entertaining, from colorful centerpieces to chic table settings and the star of the table—food,” says Gayle Butler, Editor-in-Chief, Better Homes and Gardens. “This cooking experience gives us a chance to bring our holiday pages to life and invite consumers into our kitchen to engage with editors face to face, meet other entertaining enthusiasts and learn simple and inexpensive ways to make their holiday table shine.”

The weekend of events will kick off with a hearty opening reception and welcome dinner for guests that spotlights trend-forward holiday recipes from the pages of Better Homes and Gardens magazine and favorites old and new from the brand’s iconic Red Plaid Cookbook.

Consumers are also invited to book a seat at the table for the Tastes of the Season Dinner following Saturday’s cooking festivities. This intimate dinner in the Better Homes and Gardens kitchens will give readers a chance to dine and dish with Editor-in-Chief, Gayle Butler, Senior Deputy Food and Entertaining Editor, Nancy Hopkins, Test Kitchen Director Lynn Blanchard, and Contributing Editors Gesine Bullock-Prado and Scott Peacock. The menu features a four-course meal with wine pairings. This Saturday evening dinner is available as a separate ticket price. Seats are limited. To register click here.

Here’s a sample of what BHG has planned for readers during this exclusive, information-packed event:

Eat the Menu & Lunch Instructor: Scott Peacock

  • Scott Peacock is a James Beard award-winning chef and cookbook author, is a southern food expert who brings big flavor to his food. Born and raised in rural Alabama, Scott is the former chef to two Georgia governors, founding chef of Atlanta’s Horseradish Grill, and the former executive chef of Watershed Restaurant in Decatur, Georgia. Scott will teach a hands-on class featuring some favorites from his comfort-filled menu, layered with flavors that are perfect to share at the holiday table. Attendees will learn to make every dish, then eat the results for lunch.

Magically Delicious Desserts Instructor: Gesine Bullock Prado

  • Gesine Bullock-Prado is a master baker and cookbook author of Bake It Like You Mean It and Sugar Baby, who finds joy in demystifying baking challenges for the home cook. Gesine is a regular contributor to BHG and a frequent guest on NBC’s Today Show and CBS’ The Talk. Gesine will share simple steps to create spectacular centerpiece desserts for the holidays or any special occasion that begs for a sweet finish.

Behind the Scenes at the BHG Test Kitchen with Better Homes and Gardens Editors

  • Get the scoop on what happens every day in the Better Homes and Gardens Test Kitchen, where all recipes are tested and approved by BHG editors and culinary professionals. The Test Kitchen is not open to the public, so this is a rare opportunity to experience a behind-the-scenes tour of the nations’ most famous test kitchen. Editors will also offer hands-on experience, covering everything from knife skills to pastry tricks.

Everything You Need to Know to Cook SLOW with Better Homes and Gardens Editors

  • This hip and happening, fast-paced class will showcase 12 gorgeous go-to recipes for holiday gathering, from surprising appetizers to delicious desserts and the ultimate Christmas morning breakfast. Along the way, BHG editors will share the latest tips and tricks for using the slow cooker as well as the latest advancements in slow-cooker technology. The session will finish with design tips for how to make your slow cooker look great on the buffet table. You will be amazed that something so slow can taste so good!

© Copyright , Meredith Corporation. All Rights Reserved | Privacy Policy | Data Policy | Terms of Service | AdChoices