Wednesday, July 18, 2018

BJ's Restaurant and Brewhouse White Cheddar Mashed Potatoes

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I had a little fun with this recently on a local foodie group. I found this huge potato at H-E-B and decided to move it around to show the true size of how large it was. There was a lady that commented she grew up on a potato farm in Washington and mentioned “Potatoes are usually sorted in 4 class sizes. Class 1 is for factories like Ore-Ida to make French fries. Class 2 is for restaurants. Class 3 is the grocery store. Class 4 is for animal feed/go back to seed.” I’m excited to learn something new about potatoes and now I’m on the hunt for more exciting finds.

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I ended up making a super easy mashed potato recipe and it tasted just like the restaurant. Click HERE for the Parmesan Crusted Chicken I made with the potatoes.

BJ's Restaurant and Brewhouse White Cheddar Mashed Potatoes

(Adapted from Top Secret Recipes)


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2 large russet potatoes
1 cup shredded white Cheddar cheese
3/4 cup heavy cream
1/4 cup butter
1/2 teaspoon salt
1/8 teaspoon cracked black pepper

Peel and quarter potatoes. Boil potatoes in 6 to 8 cups of water in a pot or large saucepan for 30 to 40 minutes or until soft.

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Strain potatoes, then add them back to the pan and mash thoroughly.

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Add cheese, cream, butter, salt, and pepper and heat over medium/low heat, stirring often, until thick.

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Serves 4 as side dish.

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Friday, July 13, 2018

Grilled Coconut and Pineapple Sweet Chili Shrimp

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I love grilled seafood and we are really enjoying grilling fruit. It switches up boring old fruit and adds a nice flavor.

Grilled Coconut and Pineapple Sweet Chili Shrimp

(Adapted from Closet Cooking)


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3 tablespoons coconut cream*
3 tablespoons pineapple sweet chili sauce**
1 teaspoon sriracha, or to taste


Mix everything.

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1 pound (20-25 or 16-20) shrimp, peeled and deveined
2 slices pineapple, cut into 1/2 inch pieces

Skewer the shrimp and pineapple and grill over medium-high heat until cooked, about 2-3 minutes per side.

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Brush the sauce onto the shrimp and enjoy!

Note: *Place a can of coconut milk in the fridge, standing upright, for at least 24 hours, open it and scoop the thicker white coconut cream from the top, reserving the clear liquid on the bottom for other things like smoothies.

Option: **Use store bought sweet chili sauce and mix in pureed pineapple to taste.

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Wednesday, July 11, 2018

Strawberry Baked Oatmeal with Bananas

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This is a great universal recipe you can use for breakfast, brunch or dessert. I wasn’t a super fan of the soft fruit, so I think the ones on top I would just add before serving. The Chinese five spice was also really good in it giving it a nice balance keeping it from getting too sweet. Overall really easy and a huge hit in our house.

Strawberry Baked Oatmeal with Bananas

(Adapted from inspired taste)


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2 cups (175 grams) old fashioned rolled oats
1/3 cup (70 grams) light brown sugar
1 teaspoon baking powder
1 tablespoon grated orange zest
1 teaspoon Chinese five spice (you can substitute cinnamon)
1/2 teaspoon salt
1/2 cup (55 grams) walnuts, chopped
6 ounces strawberries, sliced
1/3 cup (60 grams) semi-sweet chocolate chips
2 cups (470 ml) milk, dairy or non-dairy
1 large egg
3 tablespoons butter, melted
2 teaspoons vanilla extract
1 ripe banana, peeled and cut into 1/2-inch slices


Heat oven to 375 degrees F. Generously spray the inside of a 2-quart baking dish with cooking spray and place on a baking sheet.

In a large bowl, mix together the oats, sugar, baking powder, orange zest, Chinese five spice, salt, half the walnuts, half the strawberries, and half the chocolate.

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Add to prepared baking dish. Scatter the remaining strawberries, walnuts, chocolate, and the banana on top of the oats.

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In another large bowl, whisk together the milk, egg, butter, and vanilla extract, then pour over the oats and fruit. Gently shimmy and shake the baking dish to help the milk mixture go throughout the oats.

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Bake oatmeal until the top is golden brown and the milk mixture has set, about 35 minutes.

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For an extra tasty top, sprinkle a tablespoon or so of brown sugar on top of the oatmeal, and then place back in the oven under the broiler and broil for 20-30 seconds.

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Monday, July 9, 2018

Vodka Mint Lemonade Cocktail

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I love fresh Summer cocktails. This one is really easy to make a batch of and serve at your next party or sip by the pool!

Vodka Mint Lemonade Cocktail

(Adapted from honey & lime)


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2 cups Vodka
4 cups lemonade
fresh mint
1/2 cup sliced strawberries

Simple syrup, if needed to sweeten


Combine the vodka, lemonade, half of the strawberries, and half of the mint leaves in a mixing bowl. Muddle until the fruit is slightly mashed.

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Fill a mason jar or high ball glass with ice. Add the rest of the mint and berries to the glass, then pour in the vodka lemonade mixture over the ice. Garnish with a slice of lime.

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Friday, July 6, 2018

Pineapple Upside Down Cake Shot

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Did you survive the 4th of July! We had a great time as always and I’m keeping today’s post easy to keep the celebration going! I’ve seen this 2 ways using the cherry in the bottom or using cherry juice. Whatever works or if you want don’t pour it in a shot glass and make it a cocktail. It’s really yummy and easy to whip up so either way you have it, you’ll be loving it!

Pineapple Upside Down Cake Shot

(Adapted from Daily Appetite)


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2 oz. Vanilla Vodka
2 oz. Pineapple Juice
2 Maraschino Cherries


Add 1 cherry to each shot glass.

In a cocktail shaker add vanilla vodka, pineapple juice and ice.

Close the cocktail shaker and shake.

Strain into shot glasses.


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