For a fun spin on a typical BBQ night, grilled pizza is a fun and delicious idea, for your family or for a creativeÂ night in with friends. Put outÂ a topping bar and let everyone create their own custom pie — guaranteed belly happiness. We did this a few years ago at my husbandâ€™s parents house with their friends and have been meaning to replicate here. Lucky for all of us, TAGGâ€™s food contributor Libby beat me to it, snapping theseÂ gorgeous shots along the way. Keep reading for a step-by-step photo tutorial how to make your pizza on your grill, and warning: donâ€™t read while hungry.
Baked brie is one of my favorite dishes; itâ€™s my go-to crowdÂ pleasureâ€¦ itâ€™s always inhaled! Â I mean, how can warm, meltingÂ cheese not be insanelyÂ delicious? Check out Libbyâ€™s summery take here made withÂ filo dough — hello there flaky pastry! — thatâ€™s an update to the more traditional iterationÂ with preserves & nuts like I sharedÂ a few years back (ignore the pics!). Libbyâ€™s is so perfect for your next girls brunch or casual dinnerÂ party. Enjoy!Â Â — Alyson
Everyone has that one recipe that always comes out at almost every party. It should be ridiculously easy, require almost no special ingredients and be made so often itâ€™s commited to memory. I have two â€“ a very easy artichoke-cheese dip and baked brie.
In the winter, I top the Brie with jam and nuts. But during the summer, I slip out to my overgrown swamp that I fondly refer to as my garden and snip off a few bunches of rosemary, and then douseÂ the round of cheese in high-quality extra virgin olive oil and wrap it in filo sheets. It bakes for about 20-30 minutes and voila. Messy, creamy, cheesy delicious and the easiest going guest at any party.
We love bananas. Well I should say, we really like bananas. If we loved them I suppose we wouldnâ€™t always wind up with an extra stash of extra ripes each week. Â When motivated I make banana bread and Iâ€™ve been dying to make banana ‘ice cream‘ in our Vitamix, but more often than not, Iâ€™m embarrassed to say they wind up in the trash. Awful. Theyâ€™re such a great, filling, portable and inexpensive fruit and snack that if you donâ€™t finish your supply, take advantage of one of these great recipes to get great use. So many integrate banana to create healthy yet indulgent versions of old favorites, and others just enhance an already good recipe. Bookmark or pin to use these next time youâ€™re standing in your kitchen staring at those not-so-yellow bananas!
11 more finds on the other side of this pageâ€¦Â
For a lighter — yet satisfying — summer dinners, food contributor & photographer Libby is back sharing this awesome summer dish. While she made it with pork, must admit Iâ€™ve never had a pork chop so Iâ€™m ready to pair flavorful ingredient with chicken. Simple enough to swap out the protein! Enjoyâ€¦
Libby: It all started with a long drive across the state of Florida, and subsequently a quick pit stop at Yeehaw Junction (this tiny spot where a lot of people get on the Turnpike). There they were â€“ a bucket of beautiful, ripe peaches. Of course, I had to buy them â€“ the smell, even the way they felt in my hands. I was in love.
I realized I had a ton of peaches I needed to use fast. This recipe was a great start â€“ and everything easily available from the pantry (or bar). The rest of the peaches? Consumed with kefir and granola.
Exciting news in the ‘summer sippingâ€™ front: lots of delicious, fun and easy-to-make cocktails on are the horizon this summer at The Average Girlâ€™s Guide! Thrilled to announce that weâ€™re partnering with Pinnacle Vodka over the next few months to share really great cocktails for a girls night out (or in!), beach and pool days, BBQâ€™s or just a lazy Netflix binge date night on the couch after work… or after the kids finally go to sleep.
I made a quick trip to NYC last week for Pinnacleâ€™s Cocktail Club, meeting with a handful of other fabulous bloggers, the Pinnacle team, and master mixologist, Brian Van Flandern. This guy was out-of-control amazing! We learned the proper way to shake, stir and mix cocktails. How to pour, how to even out a drinkâ€™s sugar or alcohol factor when itâ€™s not tasting just right and more. Donâ€™t worry, I was so fixated on sampling the cocktails — ya know, quality control! — that I canâ€™t promise how much info I retained so it makes me happy that my amateur status should suffice since Pinnacle has an impressive 42 flavors (!) to play around with. Plus, open mentioning my anxiousness about crazy concoctions, the Pinnacle teamÂ told me theyâ€™re all about the easy cocktails, not ones that require so much time and ingredients that your guests are enjoying your party without you. So. My. Style!
Hereâ€™s a few fun photos from theÂ night, along with my favorite new cocktail recipe…
From food contributor, Libby Volgyes: This recipe capitalizes on fresh spring vegetables - snow peas, green onions, butterÂ lettuceÂ (when available) — and delicious garlic Â for an easy night recipe that everyone can enjoy. Plus, they just look pretty!
LettuceÂ WrapsÂ with Chicken and Spring Vegetables
2 Tablespoons sesame oil
One package chicken cutlets, cut into two-inch strips
4 cloves garlic, cut into pieces
2 bunches green onions, green parts only
2 cups mixed mushrooms, chopped into small pieces (Use morels if you can find them - theyâ€™re in season in the springtime)
2 cups snow peas, chopped into small pieces
ÂĽ cup or more Hoisin sauce
1 Tablespoon soy sauce
1 head radicchio or butterÂ lettuce