If it’s not to much to ask — I know I just requested that you put mayonnaise on corn — you should really try a poached egg on top of asparagus. They are a match made in foodie heaven.
*1 egg * asparagus *1 tablespoon apple cider vinegar *salt and pepper *fresh parmesan cheese *olive oil
Speaking of poached eggs, why have I been frying eggs my whole life when they are just as delish without the extra calories? I think I was afraid of the process, but I followed Jenna’s instructions on Eat, Live, Run and it was a snap. This whole dish took about 10 minutes.
1. Snap off the tough ends of the asparagus with your hands (bend the stalk and it will snap on its on where it needs to) and cook in boiling salted water for 4 to 5 minutes depending on the thickness of the stalks. 2. Remove from heat, and drain. Toss with olive oil and salt and pepper to taste. Place on plate.
Poaching an Egg
1. Crack an egg in a small bowl and put aside. 2. Boil a pot of water. When boiling add the table spoon of vinegar and a pinch of salt. 3. Carefully pour egg from bowl into boiling water. It will look strange, don’t worry, you did it right. Cover the pot and set a timer for 3 minutes. Exactly. 4. After 3 minutes, using a slotted spoon, remove your egg and place on top of the seasoned asparagus. Sprinkle on fresh parmesan shavings and salt and pepper.
Last night I heard some one say, “too much of a good thing, is a good thing” and that’s exactly how I feel about taking fresh, juicy corn on the cob and spreading salty, creamy, spicy goodness all over it.
*Corn *Grated cojita or Parmesan cheese *1 table spoon butter *1 table spoon lite mayonnaise *Red cheyenne pepper *1 lime
Totally simple but totally worthy of a blog post. It’s flavors rival the best cheese popcorn you’ve ever had only fresher and bolder. You have to try it. (watch Tyler Florence rave/drool about this dish here)
1. Place the corn in boiling water for about 10 minutes. Remove from heat.
2. When it’s cool enough to handle spread butter all over the corn and then the mayonnaise (using a basting brush works best).
3. Sprinkle cheese on the corn next then a pinch or two — or three — of cheyenne pepper. (Don’t under estimate the power of cheyenne, I made mine a little TOO spicy)
Like my cake pops, my fancy jello shots are no stranger to this blog. (Check out my Blood Orange, and Watermelon Jello Shots) They have been so popular and they are so much fun that I had to try a different flavor/color variation for our Southern themed Gold Cup tailgate. Meet the pink lemonade jello shot.
10 lemons, *one box watermelon (or any kind of pink color) jello * 1 cup vodka *1 cup boiling water – 10 lemons makes 40 jello shots –
The step by step recipe for these awesome adult treats are posted here (with photos) in my watermelon version.
Tips: I’ve learned so far that you must buy “Jello” brand jello or the shots are way too strong. Also I prefer the flavor that oranges or lemons lend to jello over the bitter taste of limes, but the combinations are endless!
In addition to our jello shots we had collard greens, blueberry corn muffins, pimento cheese dip, a feta and green apple salad, brown sugar and pecan cookies, deli sandwiches, a cheese and crackers spread, and more.
Gold Cup was so much fun that we already have our outfits and menu planned out for next year. Photo credits to Maggie Mae‘s fiance Ben, who did a great job making all of us look amazing.
I’ve been slightly obsessed with the show “My Fair Wedding” on WE lately. Nick teases me for watching and I think it might even scare him a little 😉
Even better than “My Fair Wedding” are these amazing HD videos from Joe Simon that Ericka at The Sweet Life introduced me to years ago. Joe has won several awards for cinematography and live event films. It’s almost hard to believe these are real couples. Don’t get your hopes up though ladies, unless you can afford up to $10,000 for your wedding video.
Take a mid day yogurt break, grab some tissues and enjoy! (P.S. I think they take some time to load but it’s worth it.)