5-Minute Mango Lime Sorbet

This mango lime sorbet is super refreshing and delicious and easy to whip up in 5 minutes using a food processor or blender.

Summer’s just around the corner, so I say we blend up a quick batch of this mango lime sorbet! ♡

It’s one of my favorite back-pocket dessert recipes this time of year because it’s easy to whip up in just 5 minutes from start to finish. And all you need to make it are 4 simple ingredients — frozen fruit (mango, in this case), fresh lime (we’ll use both the juice and zest), coconut milk (or your preferred type of milk or water), and fresh ginger (or ground ginger, in a pinch). Everything purées together magically in a high-speed food processor or blender to create a perfectly silky smooth sorbet. And while you’re welcome to pop a batch in the freezer to save for later, the brilliance of these food processor or blender sorbets is that they are ready to serve immediately if you’d like. Dessert craving = solved!

As you can see, this mango sorbet recipe is already naturally gluten-free and vegan as-is. But I’ve also included some fun ideas for how to customize it below with different fruits and add-ins, so please feel free to have fun with the recipe and make it your own!

It’s seriously the perfect dessert for last-minute summer entertaining or anytime you find yourself craving a sweet treat. So grab a bag of frozen mango, and let’s make some sorbet!

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source https://www.gimmesomeoven.com/mango-sorbet/

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Shrimp Boil with Lemon Brown Butter Sauce

This classic shrimp boil recipe is incredibly easy to make with zesty seasoning and a dreamy lemon garlic brown butter sauce.

Does it get any more fun than a good old-fashioned shrimp boil?!

I have to say that this American tradition has been one of my absolute favorites that we’ve brought with us across the ocean to Barcelona. (Made possible in part by the cartons of Old Bay that I religiously stuff in my luggage each time we’re back home in Kansas.) Growing up, I was always my grandma’s eager sous-chef when she cooked up her annual shrimp boil for the entire family, keeping close watch over the boiling pot beside her as the shrimp magically went from gray to pink to “just perfect.” Now, years later, it’s turned out to be incredibly fun to introduce new friends (and now, even our little toddler!) to the joy of this family tradition too.

To be sure, a shrimp boil is easy enough to make on a normal weeknight and serve up on basic dinner plates with silverware. But if you feel like making things a bit more festive, I’m one who can never resist the nostalgia of a shrimp boil served atop newspaper-covered tables (no plates or silverware needed!), with bibs all around (a family tradition), and plenty of hot sauce nearby for the topping (a must for me). It’s such a simple but fun way to eat and always makes things feel like a party. And hey, it makes cleanup a breeze too!

My grandma always served our family shrimp boils with classic cocktail sauce for dipping, which will always be a delicious option. But in recent years, I’ve become a fan of instead drizzling on a lemon garlic brown butter sauce over the boil just before serving, which is still so easy to make and tastes downright heavenly. So choose whichever option sounds best to you. (Or hey, go wild and serve both!) Feel free too to use Andouille or kielbasa or whatever variety of sausage you love best. Or if you prefer to go the pescatarian route, we’ve made ours before with some spicy plant-based sausage and can vouch that it worked great!

Bottom line, if you’ve never made a shrimp boil before, it’s one of those meals that scores super high on fun and flavor while being surprisingly low on fuss and prep time. So the next time your favorite people are together, bring home a big batch of shrimp and pull out your largest pot, and let’s boil some shrimp together! ♡

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source https://www.gimmesomeoven.com/shrimp-boil-with-lemon-brown-butter-sauce/

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Pasta alla Gricia

This classic pasta alla gricia recipe is easy to make with 3 main ingredients and always tastes so decadent and flavorful.

For all of you carbonara lovers out there, have you ever tried its egg-free cousin, pasta alla gricia? ♡

I have to admit that I’d somehow never even heard of this classic dish until we moved to Europe and spotted it on countless Italian menus here. As an avid fan of the other three of the four classic Roman pastas — cacio e pepe, pasta alla carbonara, and pasta all’Amatriciana — I was eager to give this lesser-known member of the fam a try. And now, many years and many (many) batches of pasta alla gricia later, I have to say that this simple dish has secured its spot as one of my all-time favorites.

Made solely with pasta, bacon and cheese, pasta alla gricia is basically like an egg-free carbonara or a tomato-free Amatriciana. But I’m telling you, it is three ingredient perfection. Guanciale (cured pork cheek) is the star of the show here, with its intensely rich, salty, savory flavor. And when fried to golden, chewy perfection and then patiently tossed with good-quality pasta and Pecorino cheese until a perfectly-emulsified silky sauce develops, you will see why pasta alla gricia has been an absolute favorite in Rome for more than a thousand years. It’s rich, comforting, and packs surprising layers of delicious savory flavors into every single bite. And here in our house, we can’t get enough of it.

That said, the key to all four classic Roman pasta dishes — with their famously short lists of ingredients — is learning the proper techniques to make them. I’ve experimented with a number of different recipes for alla gricia over the years (which mainly differ in terms of ingredient ratios and how long the pasta is simmered in the starchy guanciale sauce). And while I’ll be the first to point out that I am clearly not an expert in Italian cooking, I have landed on a ratio and method over the years that consistently works best for me, which I’m excited to share with you today.

I love this pasta alla gricia recipe because is easy to make in about 30 minutes from start to finish, it’s rich and bacon-y without being overly greasy, and it incorporates a few key steps that help the cheese melt perfectly into a glossy sauce (instead of sticking to the pan, which is always such a tragedy). I’m really, really, really going to insist that you try to track down some Italian guanciale in order to give this dish its authentically bold pork flavor, as well as some good-quality pasta and Pecorino-Romano cheese to make the sauce. But if those ingredients are unavailable in your area, I’ve included notes below for how to use pancetta (or bacon) and/or Parmesan instead, which won’t be traditional but will still definitely be delicious.

Alright, let’s make some pasta together!

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source https://www.gimmesomeoven.com/pasta-alla-gricia/

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Margarita Mocktail

This virgin margarita mocktail recipe is quick and easy to make without alcohol, yet it’s still so tangy, refreshing and delicious.

I’m having a bunch of girlfriends over tonight for happy hour margaritas, chips and salsa. But since about half of our crew tends to not be drinking alcohol at any given point for various reasons, I’ll be making classic margaritas and these margarita mocktails too!

I first got into making virgin margaritas when I was pregnant last year, and was surprised to discover that you could still achieve those margarita-ish vibes even without the tequila or mezcal. For my taste, it helps to make virgin margaritas extra lime-y, so that the drink is more of a sipper and doesn’t just taste like lime soda. I also love adding in freshly-squeezed orange juice, a hint of agave, and a lightly-effervescent sparkling water. And then of course, if you’re into a good salt rim, that will always make this drink more festive!

I also love muddling a fresh jalapeño slice or two into my virgin margaritas, a step that seems to make any mocktail decidedly more complex and cocktail-ish. But whether you make your drink spicy or not, it will still be wonderfully tangy, delicious, and refreshing.

Let’s make a round together! (more…)

source https://www.gimmesomeoven.com/margarita-mocktail/

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Favorite Nachos

My go-to easy nachos recipe, made with my favorite queso blanco dip and a handful of delicious toppings.

It’s my birthday today! So I’m serving up a big sheet pan of one of my all-time faves to celebrate…

…homemade nachos. ♡

My friends would be the first to tell you that I’ve had a lifelong obsession with excellent nachos. (I even wrote an entire cookbook devoted to them once upon a time!) But while I will always appreciate all sorts of fun and elaborate nacho toppings, in my book there’s nothing better than a simple sheet pan loaded up with the perfect mix of good-quality basics. Namely, the most delicious and melty queso blanco I know (that’s right, no boring shredded cheese allowed here), creamy sliced avocado, a sprinkling of fresh pico de gallo, and paper-thin slices of fresh jalapeños for a bit of a kick. This simple, classic combination is absolutely unbeatable in my opinion. And after having served up dozens upon dozens of sheet pans full of these nachos to friends over the years, I can vouch that they are a crowd favorite as well every single time.

That said, of course, the fun of making homemade nachos is getting to customize them exactly as you’d like. So give this base recipe a try, and then feel free to load them up with any additional meat, beans, salsas, olives, cremas, or any other toppings that sound good. I’ve also included some of my tried and true tips below for assembling the perfect pan of nachos, as well as recommendations for some of my favorite salsa to serve alongside them.

Alright, let’s make some nachos!

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source https://www.gimmesomeoven.com/nachos-recipe/

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