THE DISH WITH KRIS
  • Home
  • Busy Mom Dinners
  • Travel Itineraries
  • Travel Blog
  • Easy Lunches
  • FULLY BOOKED!
  • Links
  • Breads & Baking
  • Veggies & Bevies
  • Other "Dishes" (art, fashion, etc...)
  • Beige Food for My Boys
  • About Me
  • Beverages

 VEGGIES & BevIES

Signature Spice Rub

12/19/2021

0 Comments

 
Picture
This is my recipe for my signature spice rub.  It makes about a cup at a time, and is great on chicken or pork. It can also be made in bulk and shared with dear friends at the holidays. As long as it is in an airtight container, it could last forever - but it won't! Enjoy!
 



​

​
Signature Spice Rub:
½ cup packed brown sugar
1T kosher salt
1T chili powder
1T sweet paprika
1 T onion powder

1T garlic powder
½ T smoked paprika
2 tsp ground black pepper
2 tsp dry mustard
1 ½ tsp ground cumin
1 tsp ground oregano
 
Combine all of the ingredients in a small mixing bowl.
​Great for pork or poultry. Any extra can be stored in an airtight container to keep it dry.

Picture
0 Comments

Rosemary's The Bee's Knees: a Classic Prohibition-era Cocktail

12/11/2021

0 Comments

 
Picture
I am always on the lookout for a special cocktail or two to serve over the holidays. Garnish and Gather, based in Atlanta, shared this recipe on their blog earlier this year and said it was perfect for a hot summer day.  And I don't disagree.  But I held onto the recipe for the holidays.  I gave it a test run to see if we liked it, and it was lovely.  I think the flavors of the gin and the honey are well-suited for a chilly evening, as is the sprig of rosemary.

As they say, this cocktail is the bee's knees! It was also a great excuse to buy two gorgeous coupe glasses. This recipe makes 2 cocktails.

Rosemary's The Bee's Knees
​
INGREDIENTS:
  • 1/2 cup honey
  • 3/4 cups water
  • 4 sprigs fresh rosemary
  • 4 oz gin
  • 1 lemon
  • ice
  • cocktail shaker
  • veggie peeler
  • coupe glasses


INSTRUCTIONS:MAKE ROSEMARY HONEY SYRUP
  • Add honey, water and 2 rosemary sprigs to a small saucepan
  • Simmer over med heat for about 10 min, stirring occasionally, then remove from heat to cool (move to the fridge or freezer to cool more quickly)
  • Store any Rosemary Honey Syrup you don’t use right away in the fridge


PREP GARNISH & MAKE COCKTAIL
  • Using a veggie peeler, remove 2 2-inch slivers of rind from the lemon
  • Juice lemon
  • In a cocktail shaker, mix gin, 2 oz lemon juice, 3 oz Rosemary Honey Syrup & ice, and shake well (adjust ratios to taste, if desired)
  • Strain into 2 coupe glasses and add a rosemary sprig to each glass for garnish
  • Wrap lemon rinds tightly around a metal straw or the rounded handle of a wooden spoon, pressing on the rind tightly for about 20 sec, then gently remove and place a lemon twist on the edge of each glass
  • Enjoy!
0 Comments

Mashed Potatoes

12/5/2021

0 Comments

 
For classic, reliable, and fluffy mashed potatoes, I rely on the tried and true classic Basic Mashed potatoes recipe from allrecipes.com.
 
Basic Mashed Potatoes:
 
INGREDIENTS:
2 pounds baking potatoes (I prefer Yukon golds)
2 T butter
1 cup of milk
Salt and pepper to taste

 
PREPARATION:
1.  Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes, and then drain. (note: I peel and pare my potatoes first. I don’t like skins in my mashed potatoes, and paring them helps them to cook more evenly).

2.  In a small saucepan, heat the butter and milk over low heat until the butter is melted. Using a potato masher or an electric beater, slowly blend the milk mixture into the potatoes until smooth and creamy. Season with salt and pepper to taste.

 
Tips:  
​1.  I get the water started before I start peeling the potatoes. By the time I’m done, the water is usually ready.
 
2.  After I drain the potatoes, I return them to the pot.  I add the milk/butter mixture in there and use the hand mixer in that same pot.  Them I put it in a different dish to serve it.  But this cuts down on making another unnecessary dirty bowl in a very busy kitchen.
 
0 Comments

Bacon Wrapped Asparagus

12/4/2021

1 Comment

 
Picture
You had me at bacon.  Plus, this is super easy, presents beautifully, and is an easy way to serve veggies to a large gathering.







​

Bacon Wrapped Asparagus:
 INGREDIENTS:
  • 1 pound (approximately 2 bunches) of asparagus1 T extra virgin olive oil
  • ½ teaspoon black pepper
  • ½ tsp Salt
  • 8 strips of thick cut bacon, or one per guest
 
PREPARATION:
1.  Preheat oven to 400F. Line a large baking sheet with parchment paper.

2.  Place asparagus on a plate and drizzle with the olive oil and sprinkle with the salt and pepper and toss to coat evenly.

3.  Count the spears and divide into the same number of groups as you have guests, or at least 8 groups.

4.  Hold a bundle, and starting midway to the top, wrap the bundle with one piece of bacon. Overlap it lightly at the top to secure it in place. Then place the bundle on the lined baking sheet, seam-side down. Repeat with each remaining bundle of spears.

5.  Bake for 25-30 minutes, until the bacon is crisp and the asparagus is tender. Serve warm.

1 Comment

Roasted Beets with Feta and Walnuts

12/3/2021

0 Comments

 
Picture
I love making this for the holidays, It is super easy, especially when you have a lot of other dishes to assemble. But that is also what makes it a great veggie side dish for any weeknight.  They key to making this a time saver for you is to buy the pre-cooked beets in the produce section.  To make this recipe I used 2 boxes of the pre-cooked beets.
 



Roasted Beets with Feta and Walnuts
INGREDIENTS:
  • 2 packages of pre-cooked beets
  • 4 ounces crumbled feta cheese
  • ½ Tablespoon of extra virgin olive oil
  • 2 Tablespoons balsamic vinegar
  • ½ cup of chopped walnuts
  • 2 T chopped chives
  • 8 ounces of arugula
 
PREPARATION:
1.   Wash, dry and place the arugula into a large serving bowl.
2.  Slice the beets into quarters, or round slices as per your preference, and place them on top of the arugula.
3.  Crumble the feta on top of the beets, and sprinkle the whole bowl with the walnuts and chives.
4.  Drizzle the olive oil and balsamic vinegar in a zig-zag pattern across the top of the salad, and serve.
 
​

0 Comments

    Author

    Kris Delaney is a marketing executive, foodie, travel enthusiast, and book nerd based in Atlanta, GA.

    Archives

    March 2025
    January 2025
    November 2024
    October 2024
    September 2024
    March 2024
    April 2023
    March 2023
    December 2022
    September 2022
    August 2022
    May 2022
    December 2021
    September 2021
    August 2021
    May 2021
    February 2021

    Categories

    All
    Appetizer
    Beverages
    Breakfast
    Salads
    Sides
    Vegetables

    RSS Feed

Proudly powered by Weebly
  • Home
  • Busy Mom Dinners
  • Travel Itineraries
  • Travel Blog
  • Easy Lunches
  • FULLY BOOKED!
  • Links
  • Breads & Baking
  • Veggies & Bevies
  • Other "Dishes" (art, fashion, etc...)
  • Beige Food for My Boys
  • About Me
  • Beverages