


all things food
BAKED EGG BOATSBaked egg boats are our brainchild from almost a decade ago and has been duplicated by many ever since! We originally posted this recipe for Baked Egg Boats way back in 2012 and it’s been by far our most popular and most made recip…
Creamy No Bake Peanut Butter PieMy favorite kind of pie has always been one with a creamy filling and a cookie or cracker crust. This No Bake Peanut Butter Pie is really high on my list of favorite pies. It couldn’t be easier to make and it is such…
Summer Shandy RecipeHi Guys! Today we have a fun little drink for you – Summer Shandy!! I’m a total (craft) beer and champagne lady myself and during hot summer months I’m usually craving one of these guys. Currently, I’m diggin…
MicheladaI love drinking an iced cold Michelada on a hot, summer day. I love how they’re savory but still really refreshing. Our Michelada recipe is super simple and this whole thing comes together in under 10 minutes. This is one of my fav…
Summer is such a great time for fresh produce. There’s so many delicious things in season, including one of my favorite fruits, blueberries! I love going to the farmers market and picking up a couple pints to snack on and to bake with. One of my favorite things to bake with fresh blueberries are these Blueberry Yogurt Cookies! These cookies are so easy to make, really light fluffy and totally delicious! I add the Swedish…
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Summer is such a great time for fresh produce. There’s so many delicious things in season, including one of my favorite fruits, blueberries! I love going to the farmers market and picking up a couple pints to snack on and to bake with.
One of my favorite things to bake with fresh blueberries are these Blueberry Yogurt Cookies! These cookies are so easy to make, really light fluffy and totally delicious! I add the Swedish pearl sugar on top because I love the sweet little bits of crunch they add to the cookies. These are basically everything you could want in a summer cookie!
The yogurt is replacing the butter in these cookies with a 1:1 ratio
Using yogurt is a healthier (low-fat, low calorie) alternative to using butter. The creaminess of the yogurt helps to keep the cookies moist, while the acidity helps to activate the baking soda, which helps the cookies rise.
The dough can be made up to 3 days ahead of time and stored in an airtight container in the refrigerator until ready to use. Once the cookies are baked, they’ll stay fresh in an airtight container, at room temperature, for up to 2 days.
Yes! To freeze ahead, make the dough as directed and top with pearl sugar. Place balls of cookie dough onto a parchment lined baking sheet, about 1/2 inch apart and freeze. Once the balls of dough are fully frozen transfer them into a gallon sized Ziploc bag. They’ll keep in the freezer for up to 3 months. When ready to bake, place frozen balls of cookie dough onto baking sheets and bake frozen, adding an additional 6 to 8 minutes to the bake time.
I love these Blueberry Yogurt Cookies so much. They’re so simple to make and so delicious! If you love these cookies and berry filled desserts, you’ll also love our Strawberry Shortcake Cookies or our Baked Blueberry Doughnuts!
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One of my favorite things to grab for lunch is dim-sum, specifically shrimp shumai! I love watching the giant pillows of steam released into the air, each time a lid is removed from one of the containers on the crowded dim-sum carts. I think dim-sum is one of those things that a lot of people find intimidating to make at home, but really it’s easy, especially if you start with the basics! Today we have…
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One of my favorite things to grab for lunch is dim-sum, specifically shrimp shumai! I love watching the giant pillows of steam released into the air, each time a lid is removed from one of the containers on the crowded dim-sum carts. I think dim-sum is one of those things that a lot of people find intimidating to make at home, but really it’s easy, especially if you start with the basics! Today we have a super simple, yet super flavorful shrimp shumai recipe for you all today. It only takes about 30 minutes to put together and up to 10 minutes to cook.
Shrimp shumai (also pronounced siu mai or shao mai) are a popular Cantonese steamed dumpling often served at Chinese, dim-sum restaurants.
Have ready a stack of your wonton wrappers, your shrimp mixture, a spoon, a towel in case you need to wipe your fingers off, and a small bowl of water.
When you are steaming shrimp shumai, you always line the basket with lettuce leaves (or steamer linrs) to prevent the shu mai from sticking to the basket. You also want to ensure that the shumai are not touching each other because they will stick together. I love my Jia Ceramic Steamer. It’s thoughtfully designed and so beautiful. For this entire recipe, you will have to cook them in batches. They are best served right away, but if you prefer to serve them all at once you can place them onto a plate and cover to keep the steam in until you are ready to serve. I love using a bowl upside down on a plate to cover them.
To make ahead and freeze, fill and form shrimp shumai as directed. Place uncooked shrimp shumai onto a parchment lined baking sheet, about 1/2 inch apart and place in freezer until fully frozen. Once fully frozen, transfer shumai to a resealable bag and store in freezer for up to 3 months.
When ready to use, steam frozen (do not thaw) as directed, but add an additional 8 to 10 minutes to the cook time.
While these little bites are delicious on their own, you can also serve them with other dim sum dishes like our pork potstickers, which are just as delicious and also freeze really well. You can also serve these alongside our garlic noodles and our Asian style green beans with crispy pork belly for a complete meal!
I love making a double batch of this recipe and freezing most of them so that I can easily pop them out of the freezer and have a little snack whenever I get a craving! Enjoy! xx, Jenny
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Sour Cream and Chive Drop Biscuit recipe I love this homemade drop biscuit recipe we have for you today! There is nothing better than taking that first bite of a warm fluffy biscuit fresh out of the oven. This wonderful easy biscuit recipe is perfect …
Hush PuppiesThis Hush Puppies recipe is one of our favorites! The first time I had Hush Puppies I was completely hooked. Crispy on the outside, soft in the middle. They are seriously addicting and I dare anyone to…CLICK HERE FOR THE RECIPE
Watercolor Easter Eggs These Watercolor Easter Eggs are one of my all time favorite ways to decorate Easter eggs. It’s a really simple process, and you probably already have everything you need to do them. I love decorating these and using them …
Today we are sharing with you one of my favorite recipes ever, Easy Chilaquiles. The first time I tried it was in Mexico years ago. I remember sitting at breakfast with my family and seeing a server walk past me with a big plate of saucy tortilla chips with a fried egg on top. I thought chips for breakfast was pretty incredible, so I ordered it and whoa! The freshly fried chips were slathered in…
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Today we are sharing with you one of my favorite recipes ever, Easy Chilaquiles. The first time I tried it was in Mexico years ago. I remember sitting at breakfast with my family and seeing a server walk past me with a big plate of saucy tortilla chips with a fried egg on top.
I thought chips for breakfast was pretty incredible, so I ordered it and whoa! The freshly fried chips were slathered in a smoky red sauce, topped with salty queso fresco and finished with a perfectly fried egg. It was so simple, but unforgettable.
Our recipe is very similar to that first experience, with a very flavorful, smooth and smoky red sauce. The sauce simmered chips are soft, but with a pleasantly crisp edge. The runny yolk and crumbled queso fresco add a creamy and salty bite to the chips, while the radishes and cilantro provide a much needed pop of freshness that. balances the dish out.
Time needed: 30 minutes.
How to make Easy Chilaquiles
Saute diced onion and minced garlic for 2 to 3 minutes over medium-high heat. Reduce heat to medium and continue to sauté for 2 minutes. Season with salt and pepper.
Pour mixture into a blender and add crushed tomatoes, chipotle peppers in adobe and stock. Blend until smooth.
Pour sauce back into skillet and simmer over medium-low heat for 10 minutes.
Place a large nonstick pan over medium-high heat and add oil. Swirl oil around pan and crack eggs into pan. Fry eggs for 3 to 4 minutes until edges are crispy, whites have set but yolks are still runny. Remove from heat and set aside.
Raise heat of sauce to medium-high and bring to a boil, about 3 minutes. Add tortilla chips, a handful at a time, folding gently to coat every chip before adding more.
Repeat until all chips have been added and evenly coated, about 3 minutes. Season with salt and pepper and gently fold together. Remove from heat.
Top with fried eggs and queso fresco, radishes, cilantro, and hot sauce. Serve immediately.
Chilaquiles is a traditional Mexican breakfast. It consists of fried tortilla chips lightly simmered in a red (roja) or green (verde) sauce.
Chilaquiles rojas is traditionally made by sautéing and blending together diced onion, garlic, tomatoes, and dried guajillo chiles to create a smoky red sauce. Chilaquiles verdes is made with tomatillo salsa, providing a brighter and slightly tangy flavor.
Once the sauce is made, its simmered in a skillet. Tortilla chips are then folded into the sauce until evenly coated. Our version today is chilaquiles rojas and we’ve simplified it by using canned tomatoes and chipotles in adobe sauce.
This allows you to skip out on rehydrating, seeding and toasting dried chiles, but the dish still has maximum flavor.
Chilaquiles are typically served on their own with some crumbled queso fresco. They can also be found topped with fried eggs, like our version today.
Overall Chilaquiles is really versatile and there are many variations for them – they can be served with shredded chicken, refried beans and topped with a as many or few garnishes like sliced radishes, cilantro leaves, diced avocado to name a few.
I like to simmer the chips in the sauce for a few minutes because I like the slightly softer results. If you want your chips to have a crispier texture, remove the sauce from the heat and toss together with your chips. Either version is delicious and totally based on personal preference.
Our chilaquiles recipe is a little nontraditional by using chipotle peppers in adobe instead of dried chiles and canned tomatoes instead of fresh ones. I like the smoky and spicy flavors that chipotles in adobe sauce have and the more intensely concentrated tomato flavor you get from crushed tomatoes from a can.
You can always make this recipe even more simple by buying and using ready-made red sauce from the store. I personally love this one.
Chilaquiles should be made fresh overall, but the red sauce can be made ahead of time and stored in an airtight container. Store sauce in the refrigerator for up to 5 days or in the freezer for up to 3 months.
When ready to serve, thaw sauce completely overnight in the refrigerator before reheating and simmering or tossing with chips.
If you love chilaquiles as much as I do, I recommend checking out our other versions!
This is the cast iron skillet we use in our images. We love Lodge cast iron skillets because they are affordable and made to last forever!
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