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Martha Stewart & Marley Spoon
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Calling all charcuterie board lovers—this brunch recipe is for you!
We turn cheesy buttermilk biscuits into our dream breakfast sandwich, layering on thinly sliced prosciutto, arugula, ricotta cheese, and sweet apricot jam. Link in bio!
#brunchtok #breakfastsandwich #sconesrecipe #breakfastideas #brunchrecipe
We turn cheesy buttermilk biscuits into our dream breakfast sandwich, layering on thinly sliced prosciutto, arugula, ricotta cheese, and sweet apricot jam. Link in bio!
#brunchtok #breakfastsandwich #sconesrecipe #breakfastideas #brunchrecipe
Sweet and spicy is one of our favorite flavor combinations, and this refreshing pineapple jalapeño margarita is no exception. Save this easy cocktail recipe for Cinco de Mayo OR make it right now 😎
Single serving:
4 oz pineapple juice
2 oz tequila
1 oz jalapeños syrup
Juice from 1 lime wedge
Big Batch (serves 8):
4 cups pineapple juice
2 cups tequila, or more (or less), depending on taste and ABV preference (OR replace the tequila with sparkling water for a refreshing mocktail!)
1 cup jalapeño syrup
1/4 cup lime juice
Garnish with Tajin, fresh pineapple, and candied jalapeños.
To make candied jalapeños:
In a small sauce pan, combine 1 1/2 cups each of sugar and water, 1 Tbsp apple cider vinegar, and 1/2 tsp salt. Bring to a boil, stirring to dissolve sugar. To the saucepan, add 4-5 fresh jalapeños cut into 1/4-inch thick rounds (remove seeds, if desired for less heat). Continue cooking over medium heat until jalapeños are tender, about 5 minutes. Remove from heat and allow mixture to cool. Save the “simple” syrup, it’s sweet-spicy liquid gold.
#margarita #cocktails #cocktailrecipe #jalapenomargarita #cincodemayo
Single serving:
4 oz pineapple juice
2 oz tequila
1 oz jalapeños syrup
Juice from 1 lime wedge
Big Batch (serves 8):
4 cups pineapple juice
2 cups tequila, or more (or less), depending on taste and ABV preference (OR replace the tequila with sparkling water for a refreshing mocktail!)
1 cup jalapeño syrup
1/4 cup lime juice
Garnish with Tajin, fresh pineapple, and candied jalapeños.
To make candied jalapeños:
In a small sauce pan, combine 1 1/2 cups each of sugar and water, 1 Tbsp apple cider vinegar, and 1/2 tsp salt. Bring to a boil, stirring to dissolve sugar. To the saucepan, add 4-5 fresh jalapeños cut into 1/4-inch thick rounds (remove seeds, if desired for less heat). Continue cooking over medium heat until jalapeños are tender, about 5 minutes. Remove from heat and allow mixture to cool. Save the “simple” syrup, it’s sweet-spicy liquid gold.
#margarita #cocktails #cocktailrecipe #jalapenomargarita #cincodemayo
Hummus-inspired pasta — do we have your attention? Good, because this bowl of spaghetti is too good to miss.
What’s in it:
Chickpeas
Lemon, juice and zest
Fresh dill
Shallot
Crushed red pepper flakes
Tahini
Nutritional yeast
Baby spinach
Spaghetti
Olive oil
Salt & pepper
#veganrecipes #vegancooking #plantbased #spaghetti
What’s in it:
Chickpeas
Lemon, juice and zest
Fresh dill
Shallot
Crushed red pepper flakes
Tahini
Nutritional yeast
Baby spinach
Spaghetti
Olive oil
Salt & pepper
#veganrecipes #vegancooking #plantbased #spaghetti
