一人の隅

bourbon bacon jam

We weren’t kidding when we said we were PARTYING it up to celebrate our partner Thermador’s 100 Year anniversary! We’ve been designing party boards — think charcuterie, cheese, and crudité platters of EPIC proportions — all week for happy, celebratory gatherings of all kinds!bourbon bacon jam and charcuterie board

And we also weren’t kidding last week during our epic vegetable and hummus post when we said we’d be focusing a little more this week on our carnivorous guests! We call the meat section of our Party Boards “charcuterie,” which is the French catch-all word for cured and preserved meats and includes everything from bacon, hams, sausages, and pâtés. “Salumi” is an Italian word for essentially the same things.

We tend to lean on the experts behind the charcuterie/salumi and cheese counters at our favorite shops when it comes time to pick the specific cured, dried, and salted meats we’re going to serve, but we generally like to have at least something from each of the following “groups”:

Prosciutto: we refer to everything that looks like a whole pork leg and shaved into super thin ribbons of ham as “prosciutto,” though the word is actually pretty specific to Italian dry-cured ham. There are other types from Italy, and jamón is similar, from Spain.
Salami, mild
Hard dried sausage, spicy, like a pepperoni, soppressata, or chorizo (our favorite!)
Bresaola: like ham, but dried and cured beef
Beef jerky: I know this sounds weird and a little trailer park, but if you get a really well-made jerky from a good cut of beef, it will be the first thing to go from your charcuterie board.
Pâté: you’ve probably seen traditional French preparations of pâté, which is essentially any kind of processed meat and fat made into a spread. Recently, we’ve replaced a traditional pâté with another kind of cooked, spreadable meat, BACON JAM in little jars.

Yes, you read that right, Bacon Jam, as in spread, like jam, made of bacon. We serve ours in little jars alongside charcuterie on boards, but bacon jam is pretty terrific as a spread on sandwiches, it pairs really well with mild creamy cheeses like Brie for grilled cheese, and if you’re not already having bacon with your eggs for breakfast, just serve Bacon Jam. If you’re ambitious enough (we’re not. yet.) make homemade Pop-Tarts with the Bacon Jam inside, and maple vanilla glaze outside!

There are versions of Bacon Jam in jars you can buy off the store shelves (or order online), but we like to make ours at home because not only is it DEAD EASY, but we also like to add some very generous splashes of Bourbon to our recipe.

A basic Bacon Jam can be made with a few ingredients, sans the Bourbon, but why? Bourbon has a smoky quality to itself, so it just adds to the smoky flavor of the bacon. We also add a little bit of maple syrup as a sweet balance to all the others tastes.

Make this Bourbon Bacon Jam. Pick up some charcuterie, cheese, and produce from your local farmers’ markets. Assemble an epic Party Board. Gather friends. Pour wine. Celebrate something! Anything! Nothing!

cream cheese buttercream

I have some exciting news! Eeek! Today is the blog’s First Birthday!!! Show Me the Yummy, this little food blog, has officially been around for an entire year. I’m so crazy excited I can hardly contain it Health Cabin shipping! To celebrate: No Bake Funfetti Cheesecake Cupcakes complete with Birthday Cake Oreo Crust and Funfetti Frosting.

Because funfetti is the ONLY way to celebrate!

Well…aside from champagne, that is.

These funfetti cheesecake cupcakes have 3 layers: birthday cake oreo crust, no bake funfetti cheesecake filling, and funfetti cream cheese buttercream! showmetheyummy.com #funfetti #cake These funfetti cheesecake cupcakes have 3 layers: birthday cake oreo crust, no bake funfetti cheesecake filling, and funfetti cream cheese buttercream! showmetheyummy.com #funfetti #cake I just can’t believe it hong thai travel. It’s such a surreal and proud moment for Trevor and I. It seems like just yesterday that I was nervously making my first post live to the world. I remember it so vividly. I was sitting at my make-shift desk (the dining room table) in Seattle, as Trevor was rushing out the door for a work trip to LA. Our friend, Brian happened to be in from out of town that day, too (Hi Brian!).

I hit publish and then honestly the rest of the day I’m pretty sure I was just glued to Google Analytics. We had about 300 page views that first day…only because I texted every single person in my phone that day to “go to showmetheyummy.com!” and we made 86 cents. #smallvictories It was the most exciting 86 cents I’ve ever made!

Who knew only one short year later ipv d2, Trevor and I would both be working on this full time and living in Madison, WI.

I am so grateful to have this opportunity to work on something I’m so passionate about as my full time job. I get to practice and improve my cooking, writing, photography skills every. single. day.

How incredible is that?! I get to practice what I’m passionate about as my job.

These funfetti cheesecake cupcakes have 3 layers: birthday cake oreo crust, no bake funfetti cheesecake filling, and funfetti cream cheese buttercream! showmetheyummy.com #funfetti #cake Obviously, I couldn’t have done this without, Trevor, who taught me photography years ago in our loft in Cedar Rapids and for initially getting me excited about cooking.

I am so ridiculously lucky that I get to now work with him every day.

I am also so ridiculously lucky and grateful for all of you! Without you, Show Me the Yummy wouldn’t be what it is today. Thank you so much for following along, commenting, sending us e-mails, making and sharing the recipes, and for overall supporting Trevor and I…and of course, Teddy! From the bottom of my heart, thank you!

But now, let’s say “Happy Birthday, Show Me the Yummy” with these delicious and easy Funfetti Cheesecake Cupcakes.

Because the blog only turns one once, I wanted these cupcakes to be over the top ridiculous. As in, there are 3 layers to these funfetti cheesecakes and they’re all birthday flavored.

First up, the crust. It’s just a Birthday Cake Oreo <– dangerously good. Since there are 3 layers, I wanted to keep the crust extra simple. I simply placed cupcake liners in a muffin tin and then placed an Oreo in the bottom of the liners.

These funfetti cheesecake cupcakes have 3 layers: birthday cake oreo crust, no bake funfetti cheesecake filling, and funfetti cream cheese buttercream! showmetheyummy.com #funfetti #cake Next up, the cheeeeeesecake. It’s just a simple combination of cream cheese, Funfetti Cake Mix, vanilla, sour cream, and cool whip.

Wanna know the best part? You don’t have to bake it! Just whip the filling up, plop it on top of the oreos, and place them in the fridge to chill.

Heck. Yes.

Once the funfetti cheesecake cupcakes have firmed up and are nice and chilled, it’s time to whip up the frosting. Combine cream cheese, butter, more of that ultra delish Funfetti Cake Mix, powdered sugar, heavy cream, vanilla, and salt and pipe it onto your cupcakes!

Sprinkle with sprinkles, let ’em chill in the fridge again, and you’ve got yourself easy Funfetti Cheesecake!

These funfetti cheesecake cupcakes have 3 layers: birthday cake oreo crust, no bake funfetti cheesecake filling, and funfetti cream cheese buttercream! showmetheyummy.com #funfetti #cake Three delicious layers that are all birthday flavored? Heck yeah! Happy Birthday, SMTY!

process infinitely easier

The only thing worse than suffering through a sweltering hot summer day without air conditioning is trying to survive those same conditions without any ice cream in the house. It’s entirely possible that one can make do without such convenient modern amenities that would help abate the heat, but only if generous amounts of frozen, creamy treats are kept close at hand . Ice cream makes even chilly days more bearable, so going without a single tub of the cool confection is tantamount to criminal insanity. For those with limited equipment and limited patience, there have been few solutions to this conundrum outside of an impromptu grocery trip. Thankfully, non-dairy alternatives are no longer the anomaly in mainstream markets, although homemade ice cream will still beat out anything prepackaged any day of the week neo skin lab derma21.

This recipe today goes out to all those ice cream fiends without ice cream machines. Plenty of low-tech methods exist for fabricating frozen treats without fancy machinery, but let’s be honest: Few people, myself included, care to fuss with scraping ice crystals or tossing around a plastic bag of ice cubes all day, just for a few bites of sweet satisfaction DR REBORN.
Your icy irritation ends here. All you need is a freezer, four ingredients, and an appetite. I would wager that you’ve already got two out of three already covered.

The ingenious CocoWhip by So Delicious is the secret ingredient that makes this sweet act of alchemy possible. Providing light, scoopable structure without any further agitation, the same results can also be achieved with good old whipped coconut cream, but starting with a ready-whipped and exceptionally stable base makes the process infinitely easier Hong Kong Warrants.

As luck would have it, So Delicious recently launched their Snackable Recipe Contest, so it would have been crazy for me to hold onto this treat any longer. Besides, as much as I love cooking, summer is meant to be enjoyed, not spent in the kitchen. Whip up this effortless ice cream base and go play; you’ll have a delicious dessert waiting for you when you return.

In a large bowl, stir together the creamer, agave, and vanilla. Add in one small scoop of the Cocowhip, stirring to incorporate and begin to lighten the mixture. Introduce half of the remaining Cocowhip, folding it carefully into the liquid, keeping the airy structure as intact as possible. Repeat with the last portion of Cocowhip, leaving a few streaks in the mixture if need be; it’s better to under-mix than over-mix.
Pour the ice cream base into a loaf pan or air-tight container and carefully move it into your freezer. Allow it to sit, undisturbed, for at least 6 hours before serving.

served alongside

If you’re in the mood for a side dish that’s a little different from your usual, look no further: this Oven Roasted Asparagus and Bell Pepper Salad definitely fits the bill .

It’s like a super fantastic salad, loaded with all kinds of delicious veggies, except it’s served warm. And you will not believe the amount of flavor that emanates from such a simple little dish. It’s sweet, tangy, vinegary, smokey and even a tad peppery… and talk about a medley of textures, too! You get a tad of crunchy, a hint of creamy, some crispiness and even a little bit of softness in every bite .

In fact, I brought this to what should’ve been an early Christmas dinner at my mom’s last week, and the general consensus was that this salad would make a fantastic guest appearance as part of an antipasto platter Beverly laser skin center.

Honestly, I totally agree with that. I can just imagine how good it would get along with marinated artichokes, all kinds of varieties of stuffed olives, deliciously thin slices of dry salami… THE DREAM! But I also think that it would be perfect served alongside just about anything, any time of year or any time of day.

Yeah… I think I liked it A LOT, and something tells me that you will, too!

Care to make some? It won’t take much time at all adjustable desk, promise…

marinated Kabobs

This summer has been filled with spontaneous road trips, backyard parties with friends, and day trips to the coast. The warm summer temperatures have been perfect for grilling and spending time outside. This past week, we took coolers full of marinated Kabobs and Bud Light Lime beer to the beach for a fun day with friends.

Bud Light Lime was the perfect beer for our spur-of-the-moment trip to the beach. The new sleek cans are a great alternative to glass bottles. Bare feet and broken bottles in the sand are never a good mix. This light beer has a refreshing natural lime flavor that is great for hot summer days. We spent our day at the beach swimming, playing beach volleyball, and grilling. It was great to catch up with friends, laugh about college memories, and enjoy great food and beer.

These Kabobs are marinated overnight in Bud Light Lime and spices. Originally, our plan was to have a few friends over to grill for a low-key summer day. When we decided to completely change plans and go to the beach, we tossed the bag of marinated chicken into a cooler full of ice. Our spontaneous day trip wasn’t going to stop us from enjoying this delicious lime beer grilled chicken. The chicken is also flavored with red chili sauce, which adds a nice kick. If you are making this chicken at home, you can convert the marinade into a glaze. Boiling the marinade will make it safe to eat. In order for the chicken to cook properly at the beach, I cut the chicken into cubes and placed them on skewers. The skewered chicken cooks quickly and can be enjoyed without a knife and fork. We all had a chicken kabob in one hand and an ice-cold beer in the other. It was perfect for a party on the beach.

On the way home from the coast, we were already planning our next summer adventure before our big trip to New Zealand. With friends spread out all over the United States, we decided to squeeze in one last road trip before we left. The most fun and memorable trips are often the impromptu ones with little preplanning.

This summer, Bud Light Lime is bringing you the flavorful, refreshing twist of lime that will keep you ready for spontaneous fun all summer long. And now, the perfect beer for whatever happens invites you to click here to prove that you’re #upforwhatever.

new ingredients

A light, refreshing salad was on the agenda tonight after that solid hunk of meat-wrapped in meat last night. There is no science to this - I just threw together some of my favourite ingredients and it all miraculously worked.

In keeping with my effort to try new ingredients I worked kefir into the dressing. Not to be confused with the lime variety kaffir, kefir is a kinda super yoghurt with greater health benefits than standard yoghurt as it contains yeasts and a larger range of bacteria (a whopping 12 billion, to be exact). I'm no expert so if you are interested in the whos, hows and whys please check out the aptly-named Babushka's Kefir for a detailed run-down.

They say you don't make friends with salad, but this one will have them lining up at your front door

Queen Victoria Market

After discovering micro shiso in David Jones Food Hall I have managed to buy (and kill) two poor, little potplants of it before I even got the chance to use it in a dish (potplants shouldn't be stored in the fridge. Noted). Today I ventured out looking for something a bit more hardy, shiso leaves in their grown-up variety.

A popular herb in Japanese cuisine, shiso is a pretty, frilly leaf with the girlish purple blush. It can be used in any dish where you would usually use basil and has a unique cuminy, aniseedy, citrusy flavour. I found a big, healthy bunch in a well-stocked Asian supermarket (fellow Melbournites, it was Minh Phat Supermarket opposite foodie Mecca, Queen Victoria Market).

whole grain blueberry

Well I am back at it! Something had me craving a classic whole grain blueberry waffle smothered in maple syrup, so naturally I made just that elyze好唔好.

People always ask me where my inspiration for recipes come from and in all honesty they get created based on my hunger and cravings. Lucky for you, I was born with an everlasting love for sweets and breakfast food. Pair that with my healthy lifestyle and you got yourself a Nutritious Kitchen website

Blueberry waffles are the perfect brunch food. And it just so happens that mother’s day is this Sunday. Last week I posted 15 brunch ideas to treat your mamma to, and that got me into the “brunch” mood. Well let’s be honest, I am ALWAYS in the mood for brunch Adon jewelry.

My ideal day consists of breakfast, brunch and brinner. With a dessert to finish it all off of course. Dream life.

This past weekend I threw a pre-mother’s day brunch for my mom and these waffles were the main event along with some scrambled eggs and turkey on the side to get in that protein! We both had a good workout that day so a decadent brunch was much needed Web Vulnerability Scan.

Parma Ham and baked

After the strands were hung out to dry, we moved on to getting dessert done. A stiff meringue was whipped and baked and the filling, some gorgeously tasty raspberry coulis was whisked with Chantilly cream and made into a roulade. How the Parma Ham was going to be incorporated into it was still a mystery. The final bit of the session was learning how to separate the legs, thighs and breast from a whole chicken (believe it or not, the first time I've ever done that) and then fill the breasts with a tarragon-cream cheese mix, wrap them in Parma Ham and baked elyze.

We took our place at the table while the food was being plated and we chatted with fellow food bloggers over some delicious wine. First course was the tagliatelle we made, tossed with black pepper and truffle oil and topped with a generous sprinkling of Parma Ham and Parmigiano Reggiano. It tasted divine. Main course was the stuffed chicken wrapped in Parma Ham, fried to get the outside crisp, and then baked till done. This was served on a salad of new potatoes, spring onions, cress and purple sprouting broccoli. I loved how the dish looked and ate as much as I could, but was too full to finish the whole thing. I'm not a chicken breast fan, but this was nicely moist and not stringy and dry like other preparations. The grand finale, and perhaps my favourite was the dessert- meringue roulade with candied Parma Ham. This was mindlblowing good. I mean I would have never thought of adding parma Ham to the dessert, but this was really good. The salt for the ham went very well with the sweetness from the roulade and although I was terribly full, I ate the entire thing without flinching elyze.

The evening ended with a nice cup of coffee and we were sent away with a goodie bag full of information and samples. With that I decided to make this fish wrapped in Parma Ham- my take on the main course- and threw in some veggies and a sauce to make a meal of it elyze.

a little while ago now

One evening, my Nanna came over for dinner and brought with her a whole plate of beautiful fresh figs, grown on her own backyard tree. It was absolutely the best kind of gift that ever! I think I even did a little happy dance CHINESE MEDICENT.

While I was a little tempted to just eat them all, I knew that I wanted to create some kind of wonderful dessert to share with fellow fig-lovers here on the blog. But inspiration wasn't forthcoming and I kept going back to a suggestion that an Instagram friend Thahn had made (a little while ago now)... Fig and Almond Tart.

Out of all the social media networks, Instagram is my favourite. They say a picture is worth, well, way more than 140 characters! I am inspired constantly by the talented individuals that I follow, from bloggers to chefs to photographers and designers of all kinds. I love the glimpses into their lives, sneak peeks of their projects, snaps of their breakfasts and pets. I have a rather irrational hatred of hashtags, but that's another story hotel management part time degree.

But back to the tart. It's the perfect thing to bake and eat at this time of year, for afternoon tea with a big mug of hot tea. It's a simple dessert, but these figs were absolutely beautiful and it was a great way to show them off.

The slightly sweet frangipane mixture puffed up around them as it baked to hold them in a buttery hug, while the figs took on a sweet jammy texture. It was wonderful, and is now my Mum's new favourite dessert. Apart from a scattering of icing sugar, I served it plain, but a dollop of mascarpone, double cream or ice cream would be perfect too gucci outlet online.