Author: LauraGrenier

Grilled Carrots with Creamy Sriracha Sauce
These quick-to-make grilled carrots dipped in a creamy Sriracha yogurt sauce go well with any grilled meat.

Combine yogurt lemon juice Sriracha vinegar garlic powder and cumin in a small bowl.

Set aside.

Brush carrots with olive oil and season with salt and pepper.

Preheat an outdoor grill for low heat and lightly oil the grate.

Cook carrots for 5 minutes.

Flip and cook until tender but not mushy about 3 more minutes.

Transfer to a serving plate and spoon the yogurt sauce on top.

Garnish with cilantro and serve immediately.

Instant Pot Pineapple-Coconut-Lime Rice
Put the ingredients in your Instant Pot, press a button, and wait for perfectly cooked rice that has been spiced up with lime, coconut milk, and chunks of pineapple.

Rinse rice well until water runs clear.

Place drained rice in the pot of electric pressure cooker (such as Instant Pot).

Add water pineapple chunks and juice coconut milk and red pepper flakes.

Place the lid on the pot and lock in place.

Turn the cooker on and choose the “Manual” setting and high pressure.

Set the timer for 3 minutes.

Allow pressure to release naturally after the cooking time has ended about 20 minutes.

Stir in lime zest and juice.

Pan-Fried Barramundi
Barramundi is a quick and simple way to prepare a meaty sea bass that is coated in flour and lemon zest before being pan-fried and served with truffle oil.

Rinse barramundi and pat dry with a paper towel.

Rub with lemon zest.

Sift flour onto waxed paper.

Sprinkle garlic powder salt and pepper over the flour.

Cover both sides of the barramundi with the flour mixture.

Shake off excess flour.

Heat olive oil and canola oil in a skillet over medium heat.

Place barramundi in the skillet skin side-down.

Cook until lightly golden in color 3 to 4 minutes per side.

Transfer to a plate using a broad spatula.

Drizzle with truffle oil.

Garnish with 1/4 of the lemon slices.

Haystack (The Best 7-Layer Dip Ever)
An easy version of layered bean dip contains fresh sprouts for a crunchy texture.

Place refried beans into a bowl and mash until smooth.

Scoop avocado out of the peels and mash with refried beans until thoroughly combined.

Spread the bean mixture over a large platter in an even layer.

Mix sour cream mayonnaise and taco seasoning in a bowl; spread in a layer over the bean mixture.

Sprinkle tomatoes and green onions as a single layer then top with a layer of bean sprouts.

Sprinkle Cheddar cheese over the top.

Party Meatballs with Maple Glaze
These delicious meatballs are ideal as snacks on game days or for your upcoming appetizer party. Almost everyone will enjoy a simple maple glaze and a bacon-crumbled garnish!

Preheat the oven to 375 degrees F (190 degrees C).

Line a sheet pan with parchment paper.

Heat olive oil in a 10-inch nonstick skillet over medium heat and cook onion until softened about 2 minutes.

Add garlic and cook until fragrant 1 minute more.

Remove from heat.

Combine Italian sausage ground beef bread crumbs cooked bacon egg salt pepper and the contents of the skillet in a bowl.

Using your fingers combine ingredients until they are well mixed.

Form into about 14 meatballs 2 inches in diameter and place on the prepared sheet pan.

Fluffy Seven Minute Frosting
A hand-held mixer is needed for this fluffy white frosting.

Combine sugar water egg whites salt corn syrup and vanilla in the top of a double boiler.

Beat all ingredients about one minute before placing bowl or pan over the heat.

Place over rapidly boiling water; beat at high speed until the mixture forms soft peaks.

(This may take longer than 7 minutes).

Transfer frosting mixture to large bowl; beat until the mixture is thick and cool enough to spread.

Blackberry Shortbread Bars
These shortbread bars sandwiched with blackberry jam are an excellent treat with a hint of cardamom and dusting of confectioners’ sugar.

With an electric mixer, whip butter in a bowl until it is fluffy and light.

One at a time, whisk egg yolks into butter, blending completely after each addition.

In a bowl, combine the flour, white sugar, baking powder, cardamom, and salt.

Just combine the flour mixture and butter mixture.

Cut the dough in half, then tightly wrap each piece in plastic wrap.

For at least three hours, freeze.

Set oven to 350 degrees Fahrenheit (175 degrees C).

One frozen dough ball should be grated evenly into a 9×13-inch baking pan.

Over the grated dough, spread the blackberry jam, leaving a 1/2-inch border all around.

Grate the second frozen dough ball on top of the jam.

Slow Cooker Mussaman Curry
This slow cooker recipe features beef with potatoes, onion, and garlic in a sauce made with coconut milk, peanut butter, curry powder, and fish sauce.

Place the potatoes and onion in a slow cooker.

Melt the butter in a skillet over medium-high heat.

Cook the beef and garlic together in the melted butter until the beef is browned on all sides.

Transfer the beef and garlic to the slow cooker while keeping the beef drippings in the skillet.

Return the skillet to the medium-high heat.

Stir the coconut milk peanut butter and curry powder into the reserved beef drippings; cook and stir until the peanut butter melts.

Pour the coconut milk mixture into the slow cooker.

Turn the slow cooker on to Low; stir the fish sauce brown sugar and beef broth into the slow cooker.

Kirstin’s Favorite Black Cherry Martini
This black cherry martini made with vodka is a refreshing cocktail for summer parties.

Spread sugar over a small plate.

Pour lemon juice onto another small plate.

Dip the rim of a martini glass in the lemon juice then into the sugar to coat.

Fill cocktail shaker with ice.

Add vodka black cherry juice grapefruit juice and agave nectar.

Cover shaker with lid and shake vigorously until chilled about 10 seconds.

Strain drink into prepared martini glass and garnish with maraschino cherry.

Easy Apple Coffee Cake
An easy cake mix cake with a beautiful layer of apples in the middle. Serve warm with a scoop of ice cream.

Set oven to 350 degrees Fahrenheit (175 degrees C).

A 10″ Bundt pan should be greased and floured.

Combine the cake mix and instant pudding mix in a large bowl.

Blend in the eggs, sour cream, and oil after adding them.

Combine the sugar, cinnamon, and walnuts in a small bowl.

Place a layer of sliced apples on top of the batter and sprinkle with half of the cinnamon-walnut mixture after pouring half of the batter into the prepared pan.

Repeat with the remaining apples, cinnamon, and walnut mixture after pouring the remaining batter on top.

Bake in the preheated oven for 60 to 70 minutes.

Before removing from pan to finish cooling, let cool for half an hour.