We recently returned from a big family reunion near Yellowstone National Park with a whole lot of memories and a cute little jar of huckleberry honey. If you’ve ever been to the Yellowstone area, you know you can buy huckleberry anything: jam, syrup, candy, even hot sauce. If you go, make sure to try the huckleberry ice cream! I thought the huckleberry honey looked yummy, and immediately I started thinking of things I could eat it with. These easy drop biscuits came to mind.
Allie’s Fool-Proof Buttermilk Biscuit recipe is one of the most popular recipes on our site, for good reason, because they’re delicious, buttery and flaky. These easy drop biscuits are even faster to make, because they don’t require rolling or cutting. You can make them start to finish in about 20 minutes. You don’t need any specialized ingredients, just basics you probably always have in your refrigerator and pantry. These biscuits are crisp on the outside, tender and flaky on the inside, and taste great with just about any meal.
This summer has been absolutely crazy at our house, with one daughter moving to another state, another daughter getting married, and a major renovation (still not finished) for the kitchen. I’ve been pulling out all my easiest, quickest and tastiest recipes to try to keep everybody fed during the chaos. This crock-pot honey balsamic chicken with carrots is perfect for busy days. It’s a main dish and side dish all in one, with fabulous flavors the whole family loves.
The key to this recipe is one of my favorite flavor combinations: balsamic vinegar and honey. Add a touch of garlic and a little bit of red chili oil, and you have a subtly sweet sauce with a depth of flavor that perfectly complements chicken and carrots.
Sometimes a recipe is so beloved that you make it again and again, until it becomes a family tradition. In our family, one of those beloved recipes is a simple, rustic white bread we call Spanish bread. I’ve made hundreds of loaves of this soft, fine-textured bread, for my family to eat and to give away to friends and neighbors.
My husband’s brother got this recipe from a baker in Barcelona, where he lived for a couple of years. It gets its softness from a little bit of extra virgin olive oil, a typical Spanish ingredient.
Baking bread can be intimidating at first, and to be honest there are many ways to mess it up. But if you know a few baker’s secrets, you can create a beautiful loaf of bread to be proud of. These step-by-step instructions will help guide even a beginner baker.
I’m used to cooking for a crowd, but this week everyone has gone out of town except me and my teenage daughter. With just two women in the house, I’ve been making easy, light meals like this 10-minute wonton soup. It’s another “Coscto hack” recipe that you can throw together in less time than it takes to get through the line at the drive-through. Cooking from scratch is something I love to do, but sometimes circumstances call for something ultra-easy.
I love summer parties and barbecues with my favorite people and some of my favorite foods – grilled burgers and chicken, smoked baby back ribs, and tons of yummy salad. This past 4th of July we were blessed to attend not one but two holiday barbecues – one with my family and one with my husband’s. I wanted to contribute a dish to both parties, but on such a busy day, there’s no time for fussy cooking. Those are days when I turn to recipes I call “Costco hacks,” dishes I can pull together in a few minutes with simple ingredients from my favorite warehouse store. With a little creativity, you can dress up drab pre-made salads and make them truly party-worthy.
I love cooking from scratch, especially on weekends when I have a little extra time. But most nights, I’m scrambling to come up with a healthy, tasty dinner, and it feels like a real challenge. That’s why I’ve developed a few recipes I call “Costco hacks,” which means they’re put together quickly with basic ingredients from my favorite warehouse store. This pesto rice is a go-to recipe I’ve made many times.
This dish has been a big hit at our house with adults and kids alike. The brown rice absorbs huge flavor from the pesto and lemon juice, grape tomatoes add freshness, pine nuts add richness and crunch, and cooked chicken turns the whole thing into a substantial entree. The recipe requires only 6 basic ingredients and 30 minutes to make, if you have chicken and rice that are already cooked.
There aren’t many foods I dislike, but I don’t really like quinoa. There, I said it. I know quinoa is trendy and good for you, but I just have never liked the taste of it. Until now. Recently, I was at a food blogger event, and one of the lunch selections was this amazing Southwest salad with black beans, quinoa, queso fresco, and fresh vegetables. With this recipe, I’ve found a way to eat quinoa that I really love.
This salad is substantial, super tasty, and vegetarian. I serve it with a cilantro lime vinaigrette, and even kids will eat it. I love how healthy it is, and how easy it is to make.
Homemade sweet chili sauce: it’s sweet, spicy, simple, and delicious on pretty much anything. I’ve been buying sweet chili sauce for years, and I always wondered if I could make it better myself. I tried a few different methods, some more successful than others, and finally landed on this one as my favorite. I like this method because the consistency is great; not too syrupy or too watery.
During the past week we’ve celebrated a high school graduation, bought season passes to the water park, and fired up the grill at least three times. I guess you could say summer is underway! I love the tastes of summer, especially tangy citrus flavors like lime and lemon. I developed this recipe for Chipotle Lime Honey Vinaigrette to go with my Chipotle Lime Chicken Kabobs, but it goes great with any kind of salad, grilled fish or shrimp.
There are so many flavor directions you can go with a basic vinaigrette, but this combination of chipotle, lime and honey is one of my favorites. This dressing is tart, sweet and spicy without being overpowering. It’s fresher and less expensive than bottled dressing.
I love sour cream on all types of Mexican food – its creamy coolness tames the heat from chiles and adds richness and tang to tacos, burritos, nachos, tamales, and lots of other dishes. Sour cream also makes an excellent base for a flavorful sauce, like this Chipotle Lime Crema.
I developed this recipe as a dipping sauce for my Chipotle Lime Chicken Kabobs, but it also tastes great with Allie’s Black Bean Tacos, Cilantro Lime Shredded Chicken or just about any of our Mexican or Southwest recipes. It’s actually a faux crema – true Mexican crema is made with heavy cream and buttermilk, not sour cream. This sauce only takes about five minutes to make, and you can serve it with fish, shrimp, chicken, pork, beef, beans or vegetables.