Want to *wow* your dinner guests with dish that looks way harder to make than it is? Or! Even better…have your guests make their own! Summer rolls are the way to go – crunch, fresh veggies, fab dipping sauces, easy on the eyes, and a boost of protein with delicious chicken!
I highly advise gathering and preparing your ingredients ahead of time so the assembly line goes rather quickly! Once your rice paper wrappings are wet, you’ll want to work fast to put together the ingredients and roll it all up. Feel free to experiment with the veggies – radishes or purple cabbage would add a pretty splash of color!
The only picture I could capture before people started digging in!
Back in college, I had three main food groups – Eggo (waffles), Choco(late) , and Baco(n). Let’s be clear…I was NOT a good cook in college. My life’s motto was, “How is Maddy going to use her toaster oven today?”, which resulted in a lot of quesadillas, broiled hot dogs, dino nuggets, and Eggo waffles. It was by FAR my favorite kitchen appliance.
Now, I occasionally eat weird foodie whole grain waffles with fruit, antioxidant-filled dark chocolate, and last, but most certainly not least, a lot of bacon. Good ol’, thick cut, salty, fatty bacon. Balance, right? Or something like that…
So, when I was brainstorming potential burger toppings, I wanted to try and make homemade bacon jam. I’ve seen it on charcuterie boards in restaurants and thought it couldn’t be THAT hard, so I went at it! The process took a while, but it was incredibly rewarding. What resulted was this delicious, savory jam that I couldn’t wait to try on everything. We ate it on burgers that night which was DELISH – and I had some leftover and my mind started turning for the perfect appetizer combination that would wow a crowd. Bacon and Brie! Classic combination!
I used a variation of this recipe to create the jam. Check it out below and let me know what you all think!
A few weeks ago I had the amazing opportunity to fly out to Colorado, drive up through the beautiful mountains, and spend the weekend with 15 friends from high school and college. My good friend, Hannah, whom I’ve known for over TEN years (OMG!) had all of us to her family’s BEAUTIFUL house overlooking BeaverCreek/Avon. The view was insane, the food we made was delicious, and the company was even better.
Snowboarding Crew! At the top of the mountain by Two Elks
First recipe! I decided to kick off our culinary adventure together with guacamole – fantastic for all cooking levels. A college student could make it in their dorm room if they were determined enough. When I am asked to bring an appetizer to a party, wine night, Netflix-binging-get-together, you NAME it – there’s a 99% chance it will be this guacamole. Everyone from your grandparents to little munchkins eat it right up and you’ll be asked to make it again and again.