One of the best things about this chicken marbella recipe is how simple it is to make ahead, assemble, and cook! The chicken pieces marinate overnight, allowing the flavors to deeply penetrate and tenderize the meat, which means your prep work is done a full day in advance. When it’s time to cook, simply arrange the chicken with remaining marinade in two baking pans, pour over the wine, and sprinkle with brown sugar for that signature caramelized glaze. 

The post Chicken Marbella Recipe appeared first on Reluctant Entertainer.

I love a tried and true pasta dish to serve company! Sugo di Carne means “gravy of meat” English, a meat sauce that’s a staple of Italian cuisine, especially in Tuscany. The sauce is out of this world, made with very simple ingredients (beef bottom round, butter, onions, and wine), also known as ragù or Bolognese, depending on the region.

Sugo di Carne

We’ve been making this Sugo so Carne since for a very long time (this recipe has been on our blog since 2014). It’s always a holiday favorite. This recipe originally it came from Bon Appetit’s “RSVP: Readers’ Favorite Restaurant Recipes” from their December 2007 edition.

This recipe was first inspired from Caffe Mingo, in Portland, Oregon–one of our favorite restaurants to visit when we go to the city. I love that you can make this recipe days ahead of serving (it tastes even better), and that all you have to do is cook your favorite pasta.

Why I love this recipe

• Our guests will often say, “bring back Sunday supper.”
• Recipe is so easy to make ahead (days ahead).
• The longer it sits, the better the flavor.
• You can serve this sauce over any pasta.

When you mention Italian (or Sunday) meat sauce, most people will immediately think of those monuments of Italian cooking, the ragù alla napoletana and the ragù alla bolognese, sauces that require hours of cooking and an elaborate preparation. So we really love this dish for special occasions.

Gather these ingredients

• Unsalted butter
• Beef bottom round (beef top round roast is another option!)
• Red onions
• Bottle of Chianti wine (or other fruity wine)
• Can of whole tomatoes
• Brewed espresso (we use Storyville coffee)
• Dark chocolate (our secret ingredients)
• Penne pasta, (we use DeLallo)
• Parmesean cheese
• Fresh parsley

How to make Sugo di Carne

1. Preheat oven to 400.
2. Melt 1 Tbsp butter in large dutch oven over medium heat. Sprinkle beef with salt and pepper. Working in batches, cook beef until browned, about 4 minutes per batch. (Use 1 stick of butter, divided with the batches of meat.) Transfer beef to large bowl.
3. Reduce heat to medium. Add the other stick of butter to pot and melt. Add onions and cook until soft, stirring frequently, about 5 minutes.
4. Return beef and any accumulated juices to pot. Add wine, tomatoes with juice, and espresso. Bring to a boil, cover, and transfer to oven.
5. Braise beef until tender, about 2 hours. Using slotted spoon, transfer beef to bowl and with 2 forks, shred the beef.
6. Take the juices and puree in blender (I use my Vitamix). Pour the sauce back into the dutch oven.
7. Return beef to the sauce. Season to taste with salt and pepper.
8. Add the secret ingredient: Add about 2-4 ounces of premium dark chocolate and allow to melt into the sauce.
9. Cook Pasta: Cook in pot of salted boiling water until tender, but still firm to bite. Use a pasta with ridges to adhere to sauce. Divide pasta among 12 shallow bowls, spoon meat sauce over, and serve, or serve in one large bowl.

Tips and substitutions

• This espresso braised beef pasta dish is delightful. Make the sauce recipe up to three days in advance and let the flavors steep!
• You can halve the recipe, or freeze half of the meat mixture before adding to the pasta.
• My favorite cut is beef top round roast (boneless) which is usually less costly than beef bottom round, and to my taste is more tender and savory.
• We only use Storyville Coffee beans, so making two cups of rich, dark, robust espresso just makes the sauce even better.
• Use your favorite pasta (we love Delallo brand).
• After you braise the meat, you blend or mill the sauce. Secret to blending hot stuff? Never put the lid on the blender. Hold a paper towel over the top and blend on “low.” That way it won’t explode! (I’ve done this too many times with hot soups.)
• What is the secret ingredient? We learned this in France last year, to add a hunk of dark chocolate. It really adds to the flavor!

Storage

Store in the refrigerator in airtight container for up to 3-5 days! The flavor gets better and better. You can also freeze what you don’t use. We often will freeze half of the sauce. It’s easy to defrost and serve for an another amazing meal.

Serving

1. Make ahead 3 days if you can for best flavor. Chill uncovered until cold, then cover and keep chilled. Rewarm before serving.
2. Garnish each serving with Parmesan cheese and fresh chopped parsley.

Keep the meal simple! We love to serve this pasta dish with an epic green salad, hot herb bread, and a good glass of wine. Very simple with robust flavors.

TWO WAYS TO SERVE: Optional to serve this with the sauce mixed into the pasta (see some of the photos), or you can serve pasta in the dish, and add the sauce, cheese, and parsley on top. We love to serve this in soup bowls, because the sauce can run on the plate. Althought that is not a bad thing.

More pasta dishes to try while you are here

• Pot Roast Pasta
• Healthy Ground Chicken Pasta
• 4-ingredient Pasta Bake
• Rustic Chicken Penne Pasta

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Sugo di Carne

Enjoy an amazing Italian dish of Sugo di Carne, made with rich, savory flavors of butter, beef, onions tomatoes, and wine–served on pasta.

Recipe adapted from Caffe Mingo’s restaurant, downtown Portland, Oregon. Amazing pasta sauce that feeds a crowd!

Course Main Course

Cuisine Italian

Prep Time 20 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 20 minutes minutes

Servings 12

Calories 457kcal

Author Sandy Coughlin

Ingredients

• 1 cup unsalted butter 2 sticks
• 1 5-pound beef bottom round cut into 2 inch cubes (beef top round roast is another option!)
• 3 large red onions halved, thinly sliced
• 1 750 ml bottle Chianti or other fruity wine
• 1 28 oz peeled tomatoes with juice
• 1 cup brewed espresso
• 2-4 oz premium dark chocolate optional
• 2 pounds penne pasta or your favorite kind (I use DeLallo brand)
• Parmesan cheese
• Fresh parsley finely chopped

Instructions

• Preheat oven to 400.
• Melt 1 Tbsp butter in large ovenproof dutch oven over medium heat. Sprinkle beef with salt and pepper. Working in batches, cook beef until browned, about 4 minutes per batch. (Use 1 stick of butter, divided with the batches of meat.) Transfer beef to large bowl.
• Reduce heat to medium. Add the other stick of butter to pot and melt. Add onions and cook until soft, stirring frequently, about 5 minutes.
• Return browned beef and any accumulated juices back into the pot. Add wine, tomatoes with juice, and espresso. Bring to a boil, cover, and transfer to oven.
• Braise beef until tender, about 2 hours. After 2 hours, using slotted spoon, transfer beef to bowl and with 2 forks, shred the beef. Set aside.
• Take the juices from the pot and puree in blender (I use my Vitamix), then pour the sauce back into the pot.
• Secret STEP: If you want to add a secret ingredient to the sauce, add 2-4 oz of premium dark chocolate. Allow to melt.
• Return the shredded beef back into the pot with the sauce. Mix together. Season to taste with salt and pepper.
• COOK THE PASTA: Cook pasta in pot of salted boiling water until tender, but still firm to bite. Try to use a pasta with ridges to adhere to sauce.
• When ready to serve, add pasta to individual bowls, and add sauce on top; garnish with Parmesan cheese and fresh chopped parsley. Or, you can add the cooked pasta to the sauce and gently mix together and serve.

Notes

Reposted from 2014 on RE.

Nutrition

Calories: 457kcal | Carbohydrates: 62g | Protein: 11g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 12mg | Potassium: 270mg | Fiber: 3g | Sugar: 4g | Vitamin A: 475IU | Vitamin C: 2mg | Calcium: 31mg | Iron: 2mg

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I love to whip up a pot of amazing butternut soup in the fall time. This butternut recipe has seared scallops that you add on top, the perfect touch to an elegant, savory, and tasty soup. We also love seafood so you may want to try our Rosemary Butternut Squash Pear Soup, Coconut Milk Mixed Seafood Soup or our very popular BEST Clam Chowder!]

Butternut Squash Soup with Scallops

This butternut squash soup is thick and rich with the addition of coconut milk. Each serving is allowed a few seared scallops for an added wow-factor and additional protein. We love to serve this soup for a dinner party entree.

The post Butternut Squash Soup with Scallops appeared first on Reluctant Entertainer.

This recipe comes from Everyday Comfort cookbook by Holly Nillson. Holly is a good friend of mine, and she’s the founder of the Spend with Pennies website. She’s an expert in creating simple, comfort, homestyle recipes that you’ll want to make again and again, and the recipes are so easy to follow.

Beef Pinwheels

We so enjoyed this beef recipe, served with mashed potatoes. Our guests loved it, too. This will be a wonderful dish to make this holiday season coming up, because it’s unique, festive, and look how pretty these little pinwheels are!

Why I love this recipe

• The pinwheel shape is aesthetically pleasing and adds an impressive touch that guests will love.
• Easy to make and you can prep these rolls in advance, making dinner stress-free.
• Delicious with mashed potatoes–a true comfort meal that everyone will enjoy!

Gather these ingredients

• Eggs
• Seasoned bread crumbs
• Marinara sauce
• Parsley – fresh, chopped 
• Garlic – minced
• Oregano – dried
• Basil – dried
• Salt
• Black pepper
• Ground beef
• Ham – sliced
• Mozzarella cheese – shredded
• Parmesan cheese – shredded

How to make Beef Pinwheels

1. Combine (in a medium bowl) the eggs, bread crumbs, marinara sauce, parsley, garlic, oregano, basil, salt, and pepper. Add the ground beef and gently mix just until combined.
2. Place half the beef mixture on a sheet of plastic wrap and press it into a 12×8 inch rectangle.
3. Layer the ham on the beef, leaving a 1-inch space on the short end, and sprinkle with the mozzarella and parmesan cheeses. Starting with the short end, roll the meat as you would a jelly roll to create a log that is 8 inches across.
4. Wrap tightly in plastic wrap, twisting the ends of the wrap to seal.
5. Refrigerate for 15 minutes. 
6. Repeat for the second half of the meat mixture, to make 8 pinwheels.
7. Preheat the oven to 350 degrees F and line a large rimmed baking sheet with parchment paper.

How to prepare and roll the pinwheels

1. Cut the roll (using a serrated knife) into four pinwheels, each 2 inches wide. Do this for both rolls to make 8 pinwheels. Place the pinwheels cut side up on the prepared baking sheet, and seal the pinched edge of the roll with a toothpick.
2. Bake for 20-25 minutes or until the center of each roll reaches an internal temp of 160 degrees F. Remove the toothpick and discard before serving.

Tips & substitutions

• Ensure the seam is well sealed and secure each edge with a toothpick to prevent the rolls from unwrapping during baking.
• If any rolls do start to unravel in the oven, immediately squeeze them back together with tongs once removed from the oven (while still warm).
• For a saucier option, you can bake these in a 9×13 inch pan with 1 and ½ cups of marinara sauce spread out on the bottom of the pan. Increase the cooking time to 28-32 minutes.
• If you prefer, swap out the ground beef for ground turkey (might be slightly more watery).

Serving suggestions

These Beef Pinwheels pair wonderfully with a crisp Caesar salad, creamy mashed potatoes, and buttery garlic bread for a well-rounded comfort meal. 

Storage

Store leftover pinwheels in an airtight container in the refrigerator for up to 3 days. 

Everyday Comfort Cookbook

This is a cookbook that you will want to have in your kitchen, for quick dinner inspiration and easy entertaining ideas.

Here are a few recipes from the book that I’d like to make:

• Cozy Chicken, Mushroom & Rice Soup
• Cowboy Chopped Chicken Salad
• Beefed up Busy Day Lasagna
• Melty French Onion Meatballs
• Creamy Clam Chowder with Mini Cheddar Biscuits
• Rustic Beef & Veggie Pot Pie
• Schnitzel Burgers
• Sheet Pan Cheeseburgers
• Hasselback Chicken Cordon Bleu
• Cheesy Ratatouille Roll-Ups

Check out these other homestyle comfort dishes while you’re here

• Chicken Pot Pie with Cheesy Drop Biscuits
• Smoker Macaroni and Cheese
• Bacon Wrapped Turkey Meatloaf
• Easy Beef Enchiladas

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Beef Pinwheels

Beef Pinwheels are a fun, flavorful dinner party dish. Ground beef, ham, and cheese rolled into perfection–served with marinara sauce! From the cookbook, Everyday Comfort by Holly Nillson.

Course Main Course

Cuisine American

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

refrigerate 15 minutes minutes

Total Time 1 hour hour

Servings 8

Calories 319kcal

Author Sandy Coughlin

Ingredients

• 2 eggs
• ⅔ cup seasoned bread crumbs
• ½ cup marinara sauce
• 4 Tbsp chopped fresh parsley + some for a sprinkle of garnish like pic
• 2 cloves garlic minced
• 1 tsp dried oregano
• ½ tsp dried basil
• ½ tsp salt
• ½ tsp black pepper
• 2 pounds lean ground beef
• 6 oz thinly sliced ham deli meat
• 1 cup shredded mozzarella cheese
• 4 Tbsp shredded Parmesan cheese

Instructions

• In a medium bowl, combine the egg, bread crumbs, marinara sauce, parsley, garlic, oregano, basil, salt, and pepper. Add the ground beef and gently mix just until combined.
• Place half the beef mixture on a sheet of plastic wrap and press it into a 12×8-inch rectangle. Layer the ham on the beef, leaving a 1-inch space on the short end, and sprinkle with the mozzarella and Parmesan cheeses. Starting with the short end, roll the meat as you would a jelly roll to create a log that is 8-inches across. Wrap tightly in plastic wrap, twisting the ends of the wrap to seal, and refrigerate for 15 minutes.
• Repeat for the second half of the meat mixture, to make 8 pinwheels.
• Meanwhile, preheat the oven to 350 F and line a large rimmed baking sheet with parchment paper.
• Using a serrated knife, cut the roll into four pinwheels, each 2 inches wide. Do this for both rolls to make 8 pinwheels. Place the pinwheels cut side up on the prepared baking sheet, and seal the pinched edge of the roll with a toothpick.
• Bake for 20-25 minutes or until the center of each roll reaches an internal temp of 160 F. Remove the toothpick and discard before serving.
• Serve with mashed potatoes and more marinara sauce!

Nutrition

Calories: 319kcal | Carbohydrates: 9g | Protein: 36g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 138mg | Sodium: 826mg | Potassium: 562mg | Fiber: 1g | Sugar: 1g | Vitamin A: 267IU | Vitamin C: 2mg | Calcium: 138mg | Iron: 4mg

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This Baked Lemon Custard is a cross between a quiche and a soufflé, and isn’t your usual old-fashioned baked lemon custard. This recipe has a creamy ricotta, baked to perfection, served with a sweet compote over the baked dessert.

Baked Lemon Custard with Ricotta

I love this recipe for any time of year, because of the simple ingredients you can keep on hand. An easy rustic dessert, you can serve it for breakfast or an rustic dessert.

My memories of baked custard go back to my childhood. Mom would pop a custard into the oven almost every week, probably because it was so easy to make. I vividly remember custard (which I wasn’t a huge fan of), and eating a lot of tapioca pudding.

It’s made without the pie shell (not to mention completely gluten-free), so it’s a great recipe to make for last-minute company! And it’s delicious served with this Summer Cherry Compote Recipe or this Frozen Mixed Berry Compote!

Why I love this recipe

• It isn’t too sweet or heavy, just rich, creamy, lemony, vanilla-ey, and savory. Yum!
• An elegant dessert to serve for dinner or breakfast.
• You can use any flavor of compote, like cherry, blueberry, or stawberry.
• A quick whisk of the ingredients, and pour into a pan or individual servings.

Gather these ingredients

• Unsalted butter
• Whole milk ricotta cheese, drained overnight
• Honey
• Lemon zest
• Vanilla
• Eggs
• Berry or cherry compote to top
• Fresh whipped cream

How do you make Baked Lemon Custard?

1. Heat the oven to 400°.
2. Lightly grease six ramekins with unsalted butter and place on a baking sheet.
3. Gently whisk ricotta, honey, zest, egg, and yolk in a bowl until smooth. Divide ricotta custard between the ramekins and smooth the tops with a spoon if needed. Bake until lightly fluffed and slightly golden on the top sides; 30-35 minutes. Remove from oven and let cool slightly.
4. Serve warm with a fruit compote and whipped cream.

Tips and substitutions:

• Make with any flavor of compote.
• Instead of compote, use lemon curd for a more lemon-y flavor.
• Serve with vanilla ice cream.

How do you serve Lemon Ricotta Custard?

Drizzle the Lemon Ricotta Custard with honey, and dried fruits. So good! You can prepare it like I did this Summer Fruit Baked Brie Recipe.

I love this recipe for dessert, with something sweet on top, but you can also think savory! It’s almost like a panna cotta recipe, one that you can serve savory as well as sweet.

Or, serve with pita chips or veggie crudités.

More lemon ricotta recipes to try:

• Lemon Ricotta Bruschetta
• Lemon Ricotta Pancakes
• Whipped Lemon Ricotta Dip

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Baked Lemon Custard with ricotta

Easy Baked Lemon Custard dessert is made with creamy ricotta, a delicious comfort dessert served with a spoonful of cherry compote on top.

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 6

Calories 286kcal

Author Sandy Coughlin

Ingredients

• Unsalted butter for greasing
• 3 cups whole milk ricotta cheese drained overnight
• 6 Tbsp. honey
• 2 tsp. lemon zest
• 1 ½ tsp. vanilla
• 2 eggs plus 1 yolk
• Berry or cherry compote to top
• Fresh whipped cream

Instructions

• Heat the oven to 400°.
• Lightly grease six ramekins with unsalted butter and place on a baking sheet.
• Gently whisk ricotta, honey, zest, egg, and yolk in a bowl until smooth. Divide ricotta custard between the ramekins and smooth the tops with a spoon if needed.
• Bake until lightly fluffed and slightly golden on the top sides; 30-35 minutes. Remove from oven and let cool slightly.
• Serve warm with a fruit compote and whipped cream.

Notes

Reposted from Sept. 2019.

Nutrition

Calories: 286kcal | Carbohydrates: 16g | Protein: 16g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 118mg | Sodium: 126mg | Potassium: 162mg | Fiber: 0.1g | Sugar: 13g | Vitamin A: 631IU | Vitamin C: 1mg | Calcium: 266mg | Iron: 1mg

The post Baked Lemon Custard with Ricotta appeared first on Reluctant Entertainer.

The sweet-honey, salty, and savory flavors combined with the a smooth texture on crispy baguettes, makes this a delicious gourmet appetizer. Savory lemon appetizers are the best, and so fresh for summer with basil.

Lemon Ricotta Bruschetta

This Lemon Ricotta Bruschetta with basil and honey has now become one of our favorite appetizers to serve, mostly in spring and summer (hello, lemon and fresh basil). Honestly, it’s great throughout the year, too! This recipe was inspired by Food52, and a recipe by Martha Stewart Living in 2010. Yes, way back then.

Why I love this recipe

• It’s perfect for summer.
• Light and fresh and easy to assemble (make the crostini ahead).
• Screams summer with the fresh basil, and optional to add a little lemon zest!

What is bruschetta?

Typically, to make bruschetta you need 4 basic ingredients: bread, garlic, salt, and olive oil.

Bruschetta (pronounced broo-skeh-tah, not broo-shedda) is a toasted Italian bread drenched in a good olive oil, either in small slices (above), or you can cut a loaf of bread in half and toast it that way, too.

Originally it was served with garlic or tomatoes–pretty basic (and delicious if you’ve ever been to Italy). It can also be served with chopped olives, vegetables, beans, cheese or cured meats (think charcuterie).

Gather these ingredients 

What makes this recipe so excellent is using quality ingredeints. 

• Baguette bread, sliced and toasted
• Olive oil
• Fresh ricotta cheese
• Lemon
• Basil leaves (fresh)
• Honey

How to Lemon Ricotta Bruschetta

1. Preheat oven to broil; lightly toast one side of the baguette toasts for about a minute. Turn over, drizzle with olive oil. Toast again until lightly brown.
2. Mix fresh ricotta with lemon zest, and spread onto toasts.
3. Add a few basil leaves; drizzle with honey. Serve!

Tips and substitutions:

• Look for a premier sweet and creamy ricotta cheese, is what my friend Judy told me. When shopping, if you don’t know, ask someone for help! 
• Lemon zest is everything in this recipe … so light and delicate and fresh!
• For this recipe, we are leaving out the garlic (the traditional way to make bruschetta), for a sweeter spin on the appetizer!
• Optional to use a sprinkle of dried basil, but it won’t taste quite as fresh.

Honey adds a nice touch and doesn’t overpower the basil or ricotta. 

Summer dinner party

We served buffet style inside, and enjoyed our meal at sunset. It was a beautiful night, with a magical summer light peeking through the trees. [Our backyard a few years ago in southern Oregon.] I loved setting out a platter of these Italian Lemon Ricotta Bruschetta bites!

For more appetizers, try our Whipped Lemon Ricotta DIp, and serve with grilled chicken thighs, a summer pasta salad, and a loaf of dill bread. Delish!

More ricotta lemon recipes to try:

• Baked Lemon Ricotta Custard
• Lemon Ricotta Pie
• Strawberry Lemon Ricotta French Toast
• Meyer Lemon Ricotta Muffins

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Lemon Ricotta Bruschetta

Course Appetizer

Cuisine Italian

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 6

Calories 190kcal

Author Sandy Coughlin

Ingredients

• 1 loaf baguette bread sliced and toasted
• 1 Tbsp. olive oil
• 1 cup fresh ricotta cheese
• 1 lemon zest
• 2 Tbsp. basil leaves
• Honey for drizzling

Instructions

• Preheat oven to broil; lightly toast one side of the baguette toasts for about a minute. Turn over, drizzle with olive oil. Toast again until lightly brown.
• Mix fresh ricotta with lemon zest, and spread onto toasts.
• Add a few basil leaves; drizzle with honey. Serve!

Notes

Adapted from Martha Stewart. Originally posted on RE July 2014.

Nutrition

Calories: 190kcal | Carbohydrates: 23g | Protein: 9g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 21mg | Sodium: 331mg | Potassium: 135mg | Fiber: 2g | Sugar: 3g | Vitamin A: 457IU | Vitamin C: 10mg | Calcium: 144mg | Iron: 2mg

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Friends, we enjoyed our time around the table with new friends this past weekend, and enjoyed this Honey Sriracha Salmon recipe. It’s a baked salmon recipe that is so easy, you won’t believe it. This recipe is adapted from The Skinnytaste Cookbook.

Honey Sriracha Salmon

This is honey baked salmon recipes is one of my favorite ways to prepare salmon. I love a recipe you can prepare ahead (check it off your list). The marinade is a delicious combination of spicy, sweet, and savory. Bake for 10-12 minutes. BAM! A great dish to serve your guests!

The reason why we gather? We need and crave connection. We are social beings, and we survive through our social connections! Which is why I always say: Get a date on the calendar and invite people over for dinner! (more…)

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We’re in the warm-weather groove in southern Oregon, which is the perfect weather for outdoor entertaining. Today I’m sharing a delicious summer appetizer: Apricot Ricotta Honey Basil Bites.

Apricot Ricotta Honey Basil Bites

Easy to prepare and fresh in flavor, especially with the basil and sweetness of the apricots. Add the balsamic glaze for the ultimate bite!  You may also want serve these on this lunch sandwich board. (more…)

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This recipe for a colorful chimichurri sauce doubles as a marinade and is also a great dipping sauce to all cuts of beef. It would be delicious served with my Flank Steak with Cocoa Chili Rub!

Chimichurri Sauce Recipe

Chimichurri is originally inspired from Argentina, a colorful and flavorful sauce that just 10 minutes to make! The first time I enjoyed it, we were having steak at our friend Joan’s house. Then later, my friend Kristin shared her recipe with me. It’s delicous during summer, using fresh garden herbs. (more…)

The post Easy Chimichurri Sauce Recipe appeared first on Reluctant Entertainer.

Friends, just in time for Christmas, today I’m sharing a beautiful Christmas tablescape with an easy appetizer loved by all: Hot Bacon Crab Dip Recipe.

Hot Bacon Crab Dip Recipe

Hot Crab Dip makes the perfect party or game day appetizer. This dip is ready in just about 30 minutes, so you have plenty of time to get your crackers, etc. ready! Delicious served on The Big Board, too! Oh, and another favorite “anytime of year” dip is this Guinness Beer Cheese Dip Recipe!

Ingredients for Bacon Crab Dip

All you need for this recipe are these ingredients:

• Cream cheese
• Crabmeat
• Bacon, cooked and crumbled
• Green onions, diced
• Mayonnaise
• Parmesan cheese
• Worcestershire sauce
• Lemon juice

(more…)

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