and just like that, here we are in november! i hope you enjoyed my “mmm, food” board last month - i have a ton more recipe ideas on that board that i didn’t get to cover, so check it out here anytime you want!
back to the november board i want to tackle with my spin on pins: THINGS I LOVE! i like that this board (and its pins) will cover a wide range of things, people, ideas, etc.
i’ll even dedicate the last week in november to a couple of THINGS I LOVE posts related directly to super smart and awesome and cute gift ideas, you know since christmas is only around the corner at this point!!!!
pretty suave idea, i know.
where to start? in case you were unaware, i graduated college (magna cum laude, mind you) with an extremely useful degree. who doesn’t think, “english major, creative writing concentration to be exact: oh, she’s going to be loaded and have an easy time finding a job,” right? but i do love poetry, and miss writing poems and short stories. reading beautiful poems is inspiring, however, and here is one of my all-time favorites:
kind of makes you want to stand up at a local coffee shop’s poetry night and read something of your own, right?
tune in next week for more THINGS I LOVE. send me some of the THINGS YOU LOVE, too. i LOVE finding new things to LOVE.
back to the point of this blog - trying out and putting my spin on pins (ie, ideas, recipes, etc.) from my Pinterest boards. this month, let me remind you, has been PINS from my “MMM,FOOD” board, which you can check out in all its glory here.
i love a good copy-cat recipe. copy-cat meaning some clever fella (or missy) takes a famous, usually restaurant, item and tries to make an at-home version of it. i’m featuring TWO copy-cat recipes i found on Pinterest that i think are very close to the real deal.
first up is Carrabba’s spice mixture for their complimentary dipping sauce which they bring out early on in the at-restaurant dining experience. you know, the one they pour olive oil over and in which you swirl slices of fresh, hot bread, and then stuff your face (and your belly) because you keep asking for more loaves of bread? i hope that’s not just me…!
- 1 tbsp EACH of dried basil, dried parsley and minced garlic
- 1 tsp EACH of dried thyme, dried oregano and ground black pepper
- 1/2 tsp EACH of ground sea salt and dried rosemary
- 1/4 tsp dried, crushed red pepper flakes
- 1/2 tsp olive oil
- 1/8 tsp fresh lemon juice
combine all ingredients (EXCEPT the olive oil and lemon juice) and put in a spice grinder or small food chopper for a few minutes.
pour into a bowl and add the olive oil and lemon juice, stir.
when ready to serve, use 1.5 tsp of the spice mixture to 3-4-5 tbsp of olive oil in a small dish. dip sliced bread (italian, french, whatever!) and ENJOY!!!!!!!!!!
the second copy-cat recipe i really love is for Chili’s queso dip. pretty much every time (which isn’t that often, but still) the mr. and i go to Chili’s, i make him order this for us. the bottomless chips, c’mon!!!!!!!!!!!!!!!!!!!
- 1 can of Hormel No-Beans chili
- 16 oz. box of Velveeta cheese, cubed
- 1 cup milk (i use whole)
- 2 tsp paprika
- 1/2 tsp ground cayenne pepper
- 4 tsp chili powder
- 1/2 tsp ground cumin
- 1-2 tbsp fresh lime juice
you could probably prepare this in a crockpot, as well, but i just did it on the stovetop in a medium sized pot over medium heat (you can adjust heat to speed up melt time, just watch it doesn’t scorch your pot).
pour the canned chili and all spices into the pot.
add the cubed cheese and lime juice. start with 1 tbsp of the lime juice, you can always add more (like i did) later as you sneak in some taste tests…!
add the milk last. try using only 3/4 cup of milk at first, and if it seems too thick, add the rest in. it’s all up to you, really, so experiment! it will get thicker again as it cools, so just keep that in mind.
be patient, as it takes a hot minute to get all that awesome Velveeta (hah) to melt. let it get completely smooth and melty and hot and scrumptious.
then serve with your favorite brand of tortilla chips and try not to eat the whole pot in one sitting.
there you have it. i hope you try one this week or next month or in 10 years and thank me in the back of your mind for sharing my “brilliance.”
what’s your favorite copy-cat recipe?????