White Christmas Batch Margaritas

Photo: How Sweet Eats

Holiday spirit in a glass.

INGREDIENTS

• 10 ounces silver tequila

• 8 ounces Grand Marnier

• 8 ounces lime juice

• 8 ounces of coconut water

• 8 ounces of canned coconut milk

• 6 ounces coconut cream

• 6 ounces coconut rum

• 6 ounces simple syrup

• 1 teaspoon coconut extract, if desired

• for garnish: sprigs of rosemary and fresh cranberries

INSTRUCTIONS 

• Mix all ingredients together well – I find that for a large scale drink like this with something creamy (the coconut), it works best to make it in a large measuring glass or bowl and whisk it all together as opposed to shaking it. If desired, you can add 1 to 2 teaspoons of coconut extract for a more islandy coconut flavor! Taste and add more syrup if you’d like more sweetness.

• Note: to make the simple syrup, combine equal parts sugar and water (like 1 cup sugar, 1 cup water) in a saucepan over medium heat. Whisk constantly until the sugar dissolves and the mixture comes to a boil, then remove from heat and let cool completely.

We found this on PureWOW’s Instagram, but the original recipe is from How Sweet Eats. Thanks for this culinary delight! We’re not trying to claim we came up with the recipe (we’re followers, not creators, when it comes to recipes). We’re simply sharing her excellent work.

4 Ingredient Beef Stir Fry

Photo: Unsplash

A meal that’s so fast to put together, you won’t even break a sweat.

Ingredients (All can be found at Trader joe’s)

• 1 lb shaved beef steak

• 1 package Thai wheat noodles

• Asian Style vegetables with stir fry sauce

• 1/4 cup (or more) General Tsao Stir fry sauce
  
  Optional: top with sesame seeds (not sold at Trader Joe’s)
  
  1. Heat a large pan and add olive oil. Add the shaved beef steak in an even layer and cook side for 1-2 min.

  2. Season with salt & pepper and set aside once it’s done cooking.

  3. In the same pan, add in the frozen veggies and cook for 5-6 min.

  4. Add in the noodles, the steak, the stir fry sauce that comes with the frozen veggies, plus the general tsao sauce and stir to combine.

  5. Heat together for another 2-3 min, then serve and top with sesame seeds (optional) and enjoy!

We love, love, love the Instagram account traderjoes5itemsorless for fast and simple ideas. Make sure you follow Anna Lisa for all the inspiration! We’re not trying to claim we came up with the recipe (we’re followers, not creators when it comes to recipes). We’re simply sharing her good work.

Thanksgiving Sangria

Photo: Unsplash

Complete your Thanksgiving menu (or arrive with the perfect hostess gift).

Wings Ingredients

• 1 (750 mL) bottle of Prosecco

• 1 cup of apple cider

• 1/4 cup of lemon juice

• 3 tbsp of maple syrup

• 2 Honeycrisp apples, chopped

• 2 blood oranges, slide

• 1 cup of fresh cranberries

• 3 cinnamon sticks

• 12 oz of sparkling apple juice

Instructions

1. Mix together with ice and serve with cinnamon sticks.

Flourless Pumpkin Chocolate Chip Protein Muffins

Photo: Unsplash

If you love healthy, high-protein meals and don’t follow Lainie Cooks on social media, stop right now and follow her. Here’s one of our favs out of her kitchen.

Ingredients

• 1 cup natural peanut butter

• 1 cup pumpkin

• 1/3 cup maple syrup

• 1 egg

• 1 tsp baking soda

• 1 tsp pumpkin spice

• 1/4 tsp salt

• 1 -2 scoop vanilla protein powder

• 1/2 cup choc chips (+ more for topping)

Directions

• Preheat oven to 350 degrees.

• In a bowl, mix all ingredients except chocolate chips.

• Add in chocolate chips and mix again. Spray the muffin tin with some oil, then use a cookie scooper to add the mixture to the muffin tin.

• Top with more chocolate chips and bake for 15 minutes.

• Let cool completely, then remove from muffin tin and store in the fridge or freezer.

Autumn Wild Rice Soup

Photo: Gimme Some Oven

Sweater weather means it’s time to fire up the stove.

Ingredients

• 6 cups vegetable stock (or chicken stock)

• 1 cup uncooked wild rice*

• 8 ounces baby bella mushrooms, sliced

• 4 cloves garlic, minced

• 2 medium carrots, diced

• 2 ribs celery, diced

• 1 large (about 1 pound) sweet potato, peeled and diced

• 1 small white onion, peeled and diced

• 1 bay leaf

• 1 1/2 tablespoon Old Bay seasoning

• 1 (14-ounce) can unsweetened coconut milk (or see cream sauce option below*)

• 2 large handfuls of kale, roughly chopped with thick stems removed

• fine sea salt and freshly-cracked black pepper

Directions

• Sauté the veggies. Heat (an extra) 1 tablespoon butter or olive oil in a large stockpot over medium-high heat.  Add onion and sauté for 5 minutes, stirring occasionally, until soft and translucent.  Stir in the garlic and cook for an additional 1-2 minutes, stirring occasionally, until fragrant.

• Add base ingredients. Add in the vegetable stock, wild rice, mushrooms, carrots, celery, sweet potato, bay leaf and Old Bay seasoning.  Stir to combine.

• Simmer. Continue cooking until the soup reaches a simmer.  Then reduce heat to medium-low, cover and simmer for 30 to 40 minutes until the rice is tender, stirring occasionally.

• Add final ingredients. Add the coconut milk and kale to the soup and stir gently until combined. Taste and season with salt and pepper (plus any extra Old Bay seasoning, if you would like) as needed.

• Serve. Serve warm and enjoy!

We LOVE the recipes from Gimme Some Oven. (Also, how clever is that name)? You can find more amazing recipes just like this one on their website.

PS: The original recipe also has an Instant Pot option. Click here for that.

Pizza Dip

Photo: Delish

We’re always looking for something easy to eat and filling to bring to a party and this one does both.

Prep time: 15 Minutes
Cook time: 50 Minutes
Yield: 8 Servings

Ingredients

• 12 oz. bacon, cut into 1" pieces (omit the meat to make it vegetarian)

• 1 lb. Italian sausage, casings removed (omit the meat to make it vegetarian)

• 1 (8-oz.) block cream cheese, softened 

• 2 c. shredded mozzarella, divided 

• 1 c. ricotta 

• 1 tsp. Italian seasoning 

• 1/2 tsp. garlic powder 

• 1/2 tsp. crushed red pepper flakes 

• 1 1/2 c. pizza sauce 

• 1/2 c. pepperoni slices (omit the meat to make it vegetarian)

• 1/4 c. freshly grated Parmesan 

• Serve with garlic bread, a sliced baguette, breadsticks and/or thick potato chips (use chips or gluten-free bread to make gluten-free)

* We also love to add in some veggies (mushrooms, diced onions, and yellow and green peppers). Saute those until they’re soft before the sausage and then add the sausage to the mix to cook.

Directions

• Preheat oven to 375°. In a large oven-safe skillet over medium heat, add bacon and cook until crispy, 8 minutes. Drain on a paper towel–lined plate. (You can also cook the bacon in the microwave if that’s your preference).

• To the same skillet, add additional veggies (if you choose) until soft and then add the sausage and cook, breaking up meat with a wooden spoon, until no longer pink, 6 minutes. Drain fat.

• In a medium bowl, combine cream cheese, 1 cup mozzarella, ricotta, Italian seasoning, garlic powder, and red pepper flakes.

• Add bacon, sausage and cream cheese mixture to skillet and stir to combine, then spread in an even layer. Spread pizza sauce on top and sprinkle with the remaining 1 cup of mozzarella. Top with pepperoni and Parmesan.

• Bake until bubbly and cheese is melty, 20 to 25 minutes. Serve with garlic bread, a sliced baguette, breadsticks and/or thick potato chips

This is a recipe we have pleased parties with for a long time. It’s a favorite from Delish.

Big Mac Tacos

Photo: Instagram/moribyan

With more than 1M likes, this high protein favorite is going to be your newest favorite addition to the dinner rotation.

Ingredients

BIG MAC SAUCE

• 1 cup mayonnaise

• 4 tablespoons pickle relish, drained

• 3 tablespoons ketchup

• 2 tablespoons Dijon mustard

• 1 teaspoon sugar

• 1/2 tablespoon white vinegar

• 1 1/2 teaspoon paprika

• 1 teaspoon onion powder

• 1 teaspoon garlic powder

• 1/4 teaspoon white pepper

FOR ASSEMBLY

• 12 mini flour tortillas

• 1 pound 80/20 ground beef

• salt, to taste

• black pepper, to taste

• 1 tablespoon vegetable oil, split in half

• 12 slices American Cheese

• 1 white onion, diced

• dill pickle chips

• shredded iceberg lettuce

MAKE THE BIG MAC SAUCE

1. In a small bowl, mix together the mayonnaise, relish, ketchup, mustard, sugar, vinegar, paprika, onion powder, and garlic powder. Set aside.

PREPARE THE TACOS

1. To each tortilla, add about 1/4 cup of ground beef and flatten out to completely cover the surface to the edges. Add more meat if you prefer a thicker patty. Sprinkle with salt and pepper on top.

COOK THE TACOS

1. Over medium-high heat in a skillet or pan, add a small drop of vegetable oil.

2. Add the tacos in, meat face down, two to three at a time or more if you have a large grill/skillet. It will take about 2-3 minutes for the patty to get a nice brown crust.

3. Flip over, lower the heat, and add a slice of American cheese on top of the patties.

4. Cover and let it cook for about 2 to 3 more minutes for the cheese to melt and the tortilla to get golden and crispy. Then, take off the heat and cook the rest of the tacos.

ASSEMBLE THE BIG MAC TACOS

1. To the taco, add lettuce, onion, pickles, and Big Mac sauce on top.

2. Enjoy warm!

If you liked this recipe from Hajar at Moribyan, you should definitely check out her website with other amazing recipes like honey hot fried chicken waffles. Destined to be crowd favorites in any house!

Healthy Greek Pasta

Photo: Unsplash

It’s the perfect side dish for your Labor Day weekend.

Ingredients

Pasta Salad:

• 8 oz bowtie pasta, cooked to al dente

• 1 english cucumber, sliced into half moons

• 10 oz cherry tomatoes, halved

• 1 green pepper, chopped

• 1/2 red onion, chopped

• 5 oz kalamata olives, halved

• 3 tbsp fresh parsley, chopped

• 8 oz feta, cubed

Zesty Vinaigrette:

• 1/3 cup olive oil

• 1/3 cup water

• 3 tbsp red wine vinegar

• 1/2 lemon, juiced

• 2 tbsp honey

• 2 tsp dijon mustard

• 3 garlic cloves, minced

• 2 tbsp fresh parsley, chopped

• 1 tbsp fresh dill, chopped

• 1 tsp salt

• 1/2 tsp black pepper

Instructions

Prepare Pasta & Veggies:

• Bring a large pot of water to a boil and add salt. Cook pasta according to package instructions, to al dente. Drain cooked pasta and rinse with cold water.

• Slice english cucumber into half moons, halve tomatoes, chop bell pepper, chop red onion, halve kalamata olives, and chop fresh parsley. Cut feta into small cubes.

Prepare Zesty Vinaigrette:

• In a separate bowl or mason jar, add olive oil, water, red wine vinegar, lemon juice, honey, dijon mustard, minced garlic, fresh parsley, fresh dill, salt, and pepper. Whisk together well.

Combine:

• In a large bowl, add cooked pasta, chopped veggies, and pour in the zesty vinaigrette. Gently toss to combine all ingredients.

• Taste and adjust seasonings to your liking by adding more salt, pepper, lemon, or herbs. Refrigerate for up to 4 days!

Notes

• Keep refrigerated, lasts up to 4 days.

• Don’t forget to salt the pasta water.

• Run cold water over the cooked pasta to stop it from overcooking.

• Use 2 tsp dried herbs if you don’t have fresh. 

We LOVE Spoonful of Si around here and this is another one of our favorites to serve.