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As I continue my quest for more beet recipes, I came up with this Colorful Beet Relish. It is a great condiment for steaks and mashed potatoes, (or mashed beets and potatoes!) or to put on salads or sandwiches. I would even put it on a hot dog or polish sausage! It is that good! And, it is easy to prepare because you simple peel the beets and grate them in your food processor, rather than having to roast them or boil them.
As well as the beets, these is apple, onion and the perfect spices in this recipe. And while the recipe says to keep it in the refrigerator up to 2 weeks, I have found that because of the the pickling process of the apple cider vinegar, it has lasted longer for me, except for the fact that it will be quickly eaten!
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This post contains affiliates and I may be compensated if you buy from our links. Thank you for your support. Hey everyone! Can you believe it's already March? This year is already flying by, except it does feel like it's been winter for about a year. We are having another snow storm today!
But now that it's March it means that Pi day is coming up!!! We wanted to remind you about our wonderful For the Love of Pie book that you can buy from our Etsy shop to prepare for the festivities of the day! I decided to remind you with this slab pie recipe, which is new! So make this, and buy the pie book for more pie recipes! I made this last weekend while we were in California for Alicia's son's baptism. It was a hit! This recipe is so straightforward and easy, and it will feed a lot of people, so it's perfect for a big party (like you know, a Pi day party?) You'll need a half sheet baking pan to bake your blueberry slab pie. Then, you just use our classic pie crust recipe for the crust, and the blueberry pie filling recipe I shared with you here. Then, top it with the crumble recipe below and bake it at 400 degrees Fahrenheit for 40 minutes. One tip I'd give you is don't try to transport it immediately after it comes out of the oven. That part was stressful for me. I hope you all enjoy March 14, or Pi day, or PIE day with this great blueberry slab pie recipe. Then don't forget to click the link on our sidebar to visit our Etsy shop to buy our Pie recipe book, For the Love of Pie. You can also buy our hot cocoa bomb book because if March 14 turns out to be a cold and snowy pie day, you'll need some hot cocoa bombs to go with your pie! This post contains affiliated links. I will be compensated for purchases made at those links with no additional cost to you. Thank you for your support. As the saying goes, necessity is the mother of invention. I had some fresh blackberries that needed to be used as well as some very ripe bananas. I wasn't in the mood to make bread or pie, so VOILA! This Banana Blackberry Crumble is born! I baked it in my large cast iron skillet, which seems so down home and comforting for some reason. Who knew that berries and bananas could marry so well? Since my tastebuds have never totally recovered from Covid, my friend Rhonda, my husband and my son all gave this recipe the thumbs up. The first step is to get the blackberries ready. By adding the cornstarch, sugar and lemon juice to them first, the juices will begin to flow, giving this crumble its moist goodness. Next, you mix up the crumble ingredients. The butter should be cold, (not frozen), and cut into the dry ingredients so that it lives up to its name...crumble. Finally, prepare the bananas. When I first made this recipe, I simply sliced them and then caramelized them on one side. But, Rhonda suggested chopping them a bit smaller and caramelizing them then mixing them with the berries a bit more so that the flavor of the berries and the bananas combined rather than being in layers. I'm going to try it that way next time and see which method we prefer. If you try it before I do, please let me know your thoughts. I do think that the caramelizing step is very important to the final outcome of this recipe. Of course, you can't serve a crumble without a scoop of ice cream on top. We were out of vanilla and used Chocolate Chip Cookie Dough, lol. I think vanilla would have been better! If you loved this post, you may enjoy these as well:
This post contains affiliated links. I will be compensated for purchases made at those links with no additional cost to you. Thank you for your support. Hello! It's Lindsey, back with a delicious pizza recipe. It's no secret that we love a good pizza here at 3 Winks Design. We love it so much that when Alicia was pregnant with her daughter she announced it with pizza here (look at that cute little boy who just turned eight!) A few weeks back I was craving spinach and artichoke dip. I had also promised my daughter we would have pizza and movie night, and from those two things came this delicious spinach and artichoke pizza! As with all things pizza, you need to have a good crust to get your pizza started off right. We have provided several great pizza crust recipes for you! In this pizza pot pie post we shared our simple go to pizza crust recipe which is great to use when you don't have a lot of time. In this three easy ways to improve pizza night post, Alicia shared her favorite pizza crust recipe, which can be found here. If you need a gluten free pizza crust option, I shared a great cauliflower pizza crust recipe in this post Once you have your pizza crust recipe picked, and your pizza crust prepped stretch it out over your pizza pan, or if you use a pizza stone, spread it on a piece of parchment paper while you heat your stone in the oven. Sprinkle the crust with a little salt and pepper, and some garlic. Place the spinach in a heated pan to wilt it. Then place it on a paper towel as you make the rest of the recipe.
Melt the butter in a sauce pan and whisk in the cornstarch and onion powder. Then pour in the milk and stir until thick. Once thickened remove from heat and add in the spinach. Spread the sauce over your crust and then add the chopped artichokes and the mozzarella and parmesan cheese. Pop your pizza in the oven (don't forget if using a pizza stone to slide your crust onto the stone off the parchment paper and then into the oven) until golden brown, about 16-20 minutes. I seriously chowed down on this pizza and sometimes I still think about it. So I'll probably be making it again soon! You can make it now! |
Creators of Hot Cocoa Bombs! (copyrighted)
Author
Helen Reynolds: Mother of six children , grandmother to eleven! I love to cook, craft and create things and I especially love doing that with my family, So, when my lawyer daughter, Lindsey, my artist daughter, Madalynn, and I came up with the idea of Hot Cocoa Bombs, this blog was born. Then, one more daughter, with her technical and science skills, plus creativity has joined in to round us out! Read more about us here! Archives
April 2024
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