Have you guys hopped on board the spiralizer bandwagon yet? I hadn’t, but have wanted to for quite some time. So when OXO reached out to me to give their new Countertop Spiralizer model a try, I was happy to oblige.

I opted for the the standard zucchini noodle to get my “feet wet”, and then quickly found myself spiralizing everything I could get my hands on. It’s so much fun to use! Couldn’t be any easier to clean or store, and has three different blades for a plethora of slicing needs. spiralizer

Like curly fries! I’m trying to think on the healthy side – but it’s hard to deny the fact that for me this is groundbreaking. Curly fries. Sprinkled with Old Bay. From the comfort of my own home. Ya heard?

Of all the things I passed through this little gadget last week, I think I had the most fun with broccoli stems. I always felt so bad tossing them in the trash on the regular, so believe me when I say it felt so good to make this delicious, crunchy, and tangy slaw with those big green stalks!

What a great way to stretch a buck, and good for you to boot! I mixed with some shredded green and red cabbage, as well as some shredded carrot for a little additional crunch and pop of color. Would be the perfect addition to any potluck party table.

Disclaimer: This post is sponsored by the good folks at OXO. As always, all thoughts and opinions are my own.

Garlic Herb Salt

Back at Christmas time I bought an insane amount of pre-peeled garlic due to poor grocery shopping planning, and needed something to do with it. I’d remembered a recipe they’d talked about on The Splendid Table a while back for homemade seasoned salt using fresh garlic, and decided that since I had a plethora of the stuff that I needed something to do with…this was the perfect opportunity to try out said recipe.

You guys, it’s been pretty much the only seasoning I’ve used since then – save chili powder and cumin. Not a meal goes by that I don’t find myself dipping into the stuff. I keep a mason jar curing of it at all times, just because it’s so perfect to use on everything – any protein under the sun, to any vegetable or starch you can throw at it! It really heightens the flavor of whatever it is you use it on, without overwhelming it…which many store-bought seasoning blends tend to do!

I roasted the garlic first – to intensify and deepen the flavors. Then, toss it into bunch of salt along with some freshly chopped herbs. Any mix of your favorite will do – I’ve been using rosemary and thyme recently, just because it’s been pretty readily available during the cold months.

However now that it’s warming up and I’m starting to think about my herb garden – I’m looking forward to experimenting with different blends of herbs this season. I also think that bit of citrus zest would also be a welcome addition to the party! Or maybe a smidge of lavender for an Herbes de Provance twist? Have fun with it, you can’t mess this one up!

Source: adapted from The Splendid Table

Homemade Marshmallows

I know, I know – I’ve been another couple of months MIA. I feel like it’s been one sickness after another around here since the New Year, and I’ve just been in kind of a funk as far as cooking in the kitchen is concerned. Sticking to my old stand-by’s…and not trying anything new or out of my comfort zone. I’m doing my best to “shake it off” though, and crossing out something on your “want to make from scratch” bucket-list is always a great place to start!

Marshmallows were at the top of that list for me. With as often as we make s’mores around here, a big fluffy homemade marshmallow would be just the ticket to elevate them to the next level. You can control the thickness and shape, and you know precisely what is going into them…something that’s not so easily accomplished with the store bought variety. Not to mention the fun you could have experimenting with flavors and colors!

A stand mixer is pretty much required, as it requires quite a bit of time whisking the mixture to the perfect cloud-like consistency. It’s minimal hands on work – heating up the sugar syrup and blooming the gelatin. Then it gets a spin in the mixer, and a good amount of cooling time before cutting and enjoying. Which, is of course always the hardest part.

They turn out perfect every time, and are a delightful little gift packaged up in a pretty cellophane bag. They also hold up really well to a good roasting, they’re more substantial then your average marshmallow – which tend to just want to slough off the stick. And, they keep for three weeks! Not like they ever last that long around here.

Source: adapted from King Arthur Flour and Alton Brown

Cheddar Bay BiscuitsGrowing up on the Chesapeake Bay, and now residing on the Eastern Shore and living a stone’s throw from the ocean, I’ve been to Red Lobster twice in my entire life. Literally. I’ve never felt that I was missing out on very much, except for when it came to the basket of biscuits that they serve to the table beforehand.

Tender buttermilk biscuits, studded with plenty of sharp cheddar cheese and a heavy dose of garlic flavor. How can you resist? They’re super easy and quick too, like 20 minutes and you’ve got biscuits! The simple ingredient list is just mixed together in a bowl, then dropped in biscuit-sized portions to bake. No labor intensive cutting-in of butter and kneading that regular buttermilk biscuits require.

Once out of the oven they’re given a hearty brushing of melted garlic-parsley butter…to which I also added a hefty pinch of Old Bay. I loved the flavor the celery seed lent, as well as the slight hint of color from the paprika. Plus, you know how we roll on the Eastern Shore – we put Old Bay on pretty much everything we can around here.

I made these to go alongside a batch of Manhattan clam chowder I’d made over the weekend, and it was sheer perfection. I usually serve some kind of crusty bread when I make seafood-based soups – but those days are done. Only these biscuits will suffice from now on!

This recipe is one for the books, guys. I’ll definitely be making this one again and again!

Source: adapted from Damn Delicious