Holiday Party Recipes Call For Mini Baked Crab Cakes #SeasonedGreetings #ad

This shop has been compensated by #CollectiveBias, Inc. and its advertiser. All opinions are mine alone.

Mini Baked Crab Cakes | Cooking In Stilettos

Gearing up for the holidays, I am always on the hunt for some great holiday party recipes.  I have some tried and true appetizers and delicious party food at the ready whenever I entertain.  There are some dishes that I adore when I’m out and about but don’t often make – like crab cakes.  I love a great crab cake – crispy exterior with a soft meaty interior.  Serve it with a mustard remoulade sauce or a spicy tartar sauce and I’m in heaven.  However, making them – notsomuch.

Here’s my issue – I don’t like to fry things that often.  The oil goes all over the place.  Sometimes it can get “overly crispy” and, quite frankly, with crab being a bit pricey, well – I needed to find a better way to make them for the holiday season.  I was doing a “test run” of some mini crab cakes and found a recipe to play with.  A few tries and and I have a divine tried and true recipe for you that I think you are going to love – but here’s the kicker – there’s NO frying.  Everything is baked to a golden brown in muffin tins.

I wanted a bit of heat to the crab cake because, c’mon – you know there is nothing worse than a bland crab cake, right?  So – it was off to Weis to pick up a pantry staple – Tabasco Sauce for some #SeasonedGreetings prep.

Where to Find Tabasco in Weis Markets | Cooking In Stilettos … 

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Quiche Made Chic – Mini Pancetta Mushroom Quiche #TimetoBelieve #CleverGirls

Mini Pancetta Mushroom Quiche | Cooking In Stilettos

When I’m having a holiday brunch or looking for a chic appetizer idea, mini quiches are the perfect bite. One of my favorite flavor combinations is mushrooms, onions and pancetta or bacon so when I was thinking of a fantastic appetizer idea, I immediately thought of a mini quiche with pancetta and mushrooms at the forefront.  I love using muffin tins for making mini bites – easy cleanup, easy portioning and no fuss!  Muffin tins are not just for baking muffins anymore.  Your guests will have no idea how easy it is to whip up these chic appetizers.

When I Can’t Believe It’s Not Butter sent some of their new formula to play with, I decided that I’d incorporate it into this recipe.   Using this buttery spread would help save on the fat and calories of these quiche because the new I Can’t Believe It’s Not Butter spread has 40% fewer calories and 70% less saturated fat than butter.  Also – one that that I love about the new formula is that it’s made from real simple ingredients – plant based oils, purified water and a pinch of salt.  So, between coating the muffin tins and using the rich buttery flavored spread to saute the mushrooms and shallots, I Can’t Believe It’s Not Butter went above and beyond and the flavor of these quiche were out of this world!  Added bonus – no quiche stuck to the muffin tins – easy cleanup!… 

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16 Delicious Ideas For Your Thanksgiving Feast

This post is sponsored.  My opinion is my own.

16 Delicious Ideas For Your Thanksgiving Feast

Can I tell you something?  For the past couple of weeks I have drawn a blank when it comes to planning my Thanksgiving Menu.  I normally am the type of gal that plans out my menu weeks in advance. By now I would have had the shopping lists organized, broken down by aisle and grocery store because, as y’all know, the best sales are at multiple stores (turkey at one, cranberries at another, etc.).  I start thinking about what needs to be made, plotting out the timeline so the day of I won’t be a frazzled mess.

This year, between home and the 9to9, I’ve veered off course. I have Thanksgiving magazines and cookbooks full of recipe ideas and they aren’t flagged or ready. I have favorite tried and true recipes that I make often but then I think “oh I made that last year” or “perhaps I should do this instead” and then shiny penny syndrome hits and I’m falling down the recipe rabbit hole. So, this weekend I’ll be cramming for the holiday much like I would cram for an exam in college.  I’ve turned into the thing I try so hard not to be – a “Last Minute Nelly” and I’m so ashamed. Will dinner be delicious – sure, but I hate doing things last minute so I needed a bit of a stiletto kick.
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A Classic Made Easy – Five Cheese Fifteen Minute Stovetop Mac and Cheese

I adore a good cookbook. I always seem to have one at the ready to peruse, gain some culinary inspiration, learn some tips and tricks and adore the pretty pictures contained within its pages. Back Around the Table: An “In the Kitchen with David” Cookbook from QVC’s resident foodie, David Venable, has been on my “must get” list since I heard about it. I have his first cookbook and adore it so I knew his second would be just as great if not better!

David Venable is a staple at QVC. So many of my favorite chefs and bloggers have appeared on his show, In The Kitchen With David®. You know their recipes are “that good” when David does his “happy dance.” His enthusiasm for good food, good times and good friends is infectious. His recipes are tried and true and are comforting for everyday or chic enough for a soiree.

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Bourbon Pecan Pumpkin Pie – Perfect For The Holiday Table #BRMHolidays

Bourbon Pecan Pumpkin Pie | Cooking In Stilettos

The holiday is less than two weeks away and do I have the perfect pie to grace your holiday table – a Bourbon Pecan Pumpkin Pie.

Holidays with my family growing up meant two dinners – one at my grandma’s and another at my Bampa’s house.  Grandma always had pecan and pumpkin pie cooling on the counter where my Bampa had a dark chocolate pie cooling on the sideboard.  Don’t get me wrong, I loved my Bampa’s pie (though I did constantly ask him why there was no whipped topping in a tub in his fridge), but my grandma made a to.die.for pumpkin pie.  Her pecan pie also was excellent but I always got a slice of pumpkin and a smidgen slice of pecan.  How could I choose between the two right?

Well, if I knew then what I know now, I wouldn’t have had to make a choice because this Bourbon Pecan Pumpkin Pie is the best of both worlds.  A rich and velvety pumpkin pie filling layered with a divinely rich pecan pie layer.  All of this pie goodness is nestled in a “from scratch” pie crust.  Yes – you heard me right – a FROM SCRATCH pie crust.

Yes – I confess, during the holidays I have been known to keep store bought dough in the fridge.  Yes, I know – I have an irrational fear of all things pie crust.  Yes, I know – the time has come for me to put on my big girl stilettos and face that pie crust fear head on and there was no time like the present to get into the kitchen.  Bob’s Red Mill put forth the challenge to make a from scratch pie, perfect for the holiday season and I stepped up to the plate.

Look at these goodies that Bob’s Red Mill sent to be played with – their organic all purpose and whole wheat flours.  I think it’s time for me to face my fears and make a pie crust from scratch.

Bourbon Pecan Pumpkin Pie - Bob's Red Mill | Cooking In Stilettos

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The Ultimate Thanksgiving Turkey With Cranberry Chile Tequila Glaze For #OXOTurkeyDay

Turkey with Cranberry Chile Tequila Glaze | Cooking In Stilettos

Thanksgiving is fast approaching – have you started thinking of your menu yet?

There has been a turkey that I have always wanted to try but I’m used to the traditional Thanksgiving Turkey – basted with butter, crispy skin and stuffed with a bit of onions, garlic, thyme, sage and rosemary.  However, when Marcela Valladolid made an Apricot and Tequila Glazed Turkey on her show, I made a mental note to give that recipe a try.  After all, you know I love adding a bit of “spirit” to some dishes and a turkey injected with a butter and tequila infusion – now that is intriguing.

OXO recently challenged a group of food bloggers to make “The Ultimate Thanksgiving Turkey” for #OXOTurkeyDay and the first thing I thought – I need to make that tequila turkey.  I love Latin flavors and, with a few twists, this Cranberry Chile Tequila Glazed Turkey took center stage.  OXO sent us some tools to help make the turkey preparation super simple and you know their tools always produce a fantastic dish.  I mean, look at these OXO tools we had to play with…

Turkey with Cranberry Chile Tequila Glaze - OXO Tools for #OXOTurkeyDay | Cooking In Stilettos

Everything you might need for the perfect turkey!  I especially loved the Poultry Lifter, angled baster and the fat separator.  After many a drama lifting the bird from pan to plate over the years, seeing this poultry lifter was like angels singing. … 

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Festive Entertaining With Bud Light Lime Cran-Brrr-Rita and The Best Marinated Olives #FiestaForever #GlamFiestaForever

Disclosure: Compensation was provided by Anheuser Busch via Mode Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Anheuser Busch.

Marinated Olives | Cooking In Stilettos

The holiday season is upon us and, with that, come the requests for a quick get together, an impromptu soiree or, as I often find, “Can you bring something?” Well – if you need a recipe for any of the three – I have one of the best recipes that your guests will love and so ridiculously easy for you to make that you will find yourself making it often!

During one of my first major “Let Me Cook” moments (we’re talking way back in the Orlando days when I learned how to cook via the internet and all things Food Network and cookbooks), I scoured the ‘net looking for recipes to wow my guests. One of my friends adored olives but I, on the other hand, was not a fan. However, according to the Barefoot Contessa, apparently olives are necessary for cocktail hour. After much research, I found a recipe for marinated olives that became a tried and true. After tweaking over the years, these Marinated Olives have become a favorite that I make often…. 

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