DANIELLE AT HOME

Holiday Recipes

Mexican Street Corn

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Today we are talking corn on the cob. It’s getting to be corn season and really theres nothing better then corn on the cob cooked on the grill in the summer. But of course I didn’t want to give a basic grilled corn recipe. As delicious as that is I think you can figure it out on your own…so today I’m sharing my take on Mexican Street Corn. I was seeing these recipes all over the internet and was so intrigued! So I knew I had to try out a few recipes and then of course make then my own!

This recipe is incredibly simple. It starts by grilling corn in the husks. When they are almost ready we peel off those husks, coat with a delicious spicy and creamy sauce. Then throw them back on the grill to cook just a little longer. Once cooked sprinkle with cheese and cilantro (or parsley if you hate cilantro like me). Traditionally street corn has cotija cheese but I’m all about accessible ingredients and honestly that’s just not easy for me to grab at a regular grocery store. So I subbed in some fresh grated parmesan cheese. It’s all about making a recipe work for you. And man it’s delicious!

I hope you give this twist on corn a go this summer. It’s really easy and really delicious! Enjoy!

Mexican Street Corn

Sweet, spicy and fresh grilled corn topped with cheese.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Side Dish
Cuisine Mexican
Servings 6 cobs

Ingredients
  

  • 6 ears of corn
  • 1/4 cup sour cream
  • 1/4 cup mayonnaise
  • 1/2 tsp chili powder
  • 1/8 tsp cumin
  • pinch cayenne pepper
  • 1/2 cup parmesan
  • 2 limes
  • Cilantro or parsley

Instructions
 

  • Place corn on the grill in the husks. Cook over medium heat for 15 minutes, turning every 5 minutes. Remove from grill and set aside until cool enough to handle.
  • In a small bowl mix together sour cream, mayonnaise, chili powder, cumin, cayenne pepper and the juice of one lime. Remove husks and silk from the cooked corn. Using a pastry brush coat corn with sauce. Place corn back on the grill for an additional 5 minutes, turning half way.
  • Remove corn from the grill, top with cheese, a squeeze of lime, cilantro or parsley and a pinch of chili! Yum!

Notes

Adapted from Damn Delicious.
Keyword Barbecue, Vegetables

Mixed Berry Margarita

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Happy SUMMER everyone! I hope you all enjoyed your Canada Day and 4th of July festivities last week. I took a much needed break the last two weeks while I moved into my new HOUSE! I’m going to share all about it on Wednesday, but I will say the move took a lot more out of me then I had planned! This recipe was supposed to go up last week in time for Canada Day, but alas that just didn’t happen! That’s life right? We have to roll with the punches.

I knew even though I was a bit late getting this recipe up it still had to be posted to the blog asap! As you know I enjoy a good cocktail! This one combines two of my favourite summer things, berries and margaritas! Now as you already know I am not a frozen margarita fan! I’m all about a fresh lime margarita on the rocks. They are defiantly my favourite. But every once and a while I like to switch things up a bit and add delicious fruit flavours to the mix. Such as pineapple or berries!

Today I am sharing how to make a mixed berry margarita! This margarita is packed full of juicy flavourful berries, a touch of agave and lots of fresh lime juice! This recipe really isn’t any harder than a classic margarita, but what I love about it is that it totally reinvents your favourite drink. And the colour of this drink is gorgeous (thank you blackberries!) I actually made these last weekend when we had friends over for a barbecue and they we’re a huge hit!

Now let’s talk equipment for a minute. Like any other margarita you’ll need a cocktail shaker, but for these margaritas you’ll also need a muddling tool or at least something that can be used as a muddler, like a wooden spoon. You’ll also need a shot glass, or a jigger and some cute little margarita glasses. Oh and lots of ice, is that equipment or an ingredient? Regardless these are all fantastic tools to invest in they will really help you when entertaining.

Now let’s break down this margarita and get to cocktailing! To make this drink you need to muddle up some berries then add agave, tequila and lime juice. Shake that up with some ice. Rim the glass with salt or sugar if you like. Fill it with a few muddled berries and lots of fresh ice. Pour that tasty cocktail into your glass and enjoy! Seriously so tasty, refreshing and satisfying. Now I just need some chips and guacamole to go with it!! Enjoy!

Mixed Berry Margarita

Sweet summery berries, tart lime juice and touch of agave and silver tequila. A fun summer twist on a classic margarita.
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Total Time 5 minutes
Course Drinks
Cuisine Mexican
Servings 1 drink

Ingredients
  

  • 1/3 cup mixed berries (I used blackberries, blueberries, raspberries and strawberries)
  • 1.5 ounces silver tequila
  • 2 ounces lime juice, fresh squeezed
  • 3/4 ounce agave
  • salt or sugar for rimming the glass (optional)

Instructions
 

  • Add berries to cocktail shaker, muddle berries until partially crushed. Remove a third of the berries and place in a margarita glass.
  • Add ice, lime juice, agave and tequila to the cocktail shaker. Shake vigorously until well combined and the outside of the shaker is very cold.
  • If desired rime your glass with salt or sugar. Run a cut lime around the edge of the glass, then dip into salt or sugar.
  • Add reserved berries to the bottom of the glass, fill the glass with ice. Pour cocktail over ice. Serve with additional limes or berries as garnish. Enjoy!

Notes

Notes: If using frozen berries defrost first.
Keyword Berries, Cocktail, Margarita

Lemon Bars

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The first time I made lemon bars was from a Barefoot Contessa mix. My dad brought me the mix home from a business trip in Texas. I was a teenager and they were delicious and so fun to make. My family, especially my dad loves citrus. Lemon is just so fresh, tangy and delicious!

As tasty as the mix was we all know homemade is defiantly better! So when creating this recipe I turned to my cooking Queen and the Queen of lemon bars Ina Garten. I’ve made her recipe before and it’s delicious but I like a thicker shortbread base and a less floury filling. This lemon bar recipe is my dream lemon bar. A thick sweet shortbread base that’s buttery and soft but sturdy to support the filling. The filling is sweet but tangy and super smooth and thick.

Lemon bars are an incredibly easy dessert to pull together but you do need to remember a few key things to make these lemon bars the best you’ve ever tasted. Firstly press the dough into to pan. Make sure it’s pressed together well this will prevent a crumbly mess when you go to eat them. Chill these bars overnight! I know that’s hard but if you want the best results possible chill them overnight! and make sure you store them in your fridge! There is nothing worse then a runny lemon bar! And lastly don’t dust with powdered sugar until you’re ready to serve. If you refrigerate powdered sugar you’ll end up with the sugar melting into the bars and they wont look very nice!

Overall these lemon bars are really easy and so delicious! They are perfect for summer entertaining. I love my sweets but my preference is a bar or a cookie, just a small bite to satisfy my sweet tooth. These do just that! I hope you make them this summer! Enjoy!

Lemon Bars

Thick, buttery crust topped with a luscious lemon filling. A tart and sweet treat!
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Prep Time 10 minutes
Cook Time 40 minutes
Cooling Time 4 hours
Total Time 4 hours 50 minutes
Course Dessert
Cuisine American
Servings 24 bars

Ingredients
  

Shortbread Crust

  • 1 cup unsalted butter, melted
  • 1/2 cup white sugar
  • 2 tsp vanilla extract
  • 1/2 tsp salt
  • 2 1/4 cup all purpose flour

Lemon Filling

  • 2 1/4 cups sugar
  • 1/2 cup all purpose flour
  • 6 eggs
  • 1 cup lemon juice

Instructions
 

  • Preheat oven to 350°F. Line a 9×16 baking pan with parchment and set aside.

Shortbread Crust

  • In a mixing bowl stir together melted butter, sugar, vanilla and salt until smooth. Add flour and stir to combine. When a ball begins to form stop mixing.
  • Press dough into the prepared baking pan. Ensure dough is evenly distributed and pressed well into the pan. I use the bottom of a cup measure to make my crust even and smooth.
  • Bake crust for 15-20 minutes, the crust should be every lightly browned at the edges. Remove from the oven and set aside to cool. Leave the oven on.

Lemon Filling

  • In a large bowl whisk together sugar, eggs, lemon juice and flour. Ensure filling is completely smooth. Pour over semi cooled crust.
  • Bake for 30-35 minutes. The centre of the bars should be set, but soft. Jiggle the pan if the centre isn't runny they are done. Cool at room temperature for 1 hour. Then place in the fridge for at least another 3 hours, but for best results chill in the fridge overnight.
  • When ready to serve lift bars out of the pan and slice into squares. Dust with powdered sugar. Enjoy!

Notes

Adapted from Sally’s Baking Addiction and Barefoot Contessa.
Keyword Bars, Dessert, Lemon, Lemon Bars, Squares
Classic Lemon Bars - YUM!

French Inspired Potato Salad

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I am not a potato salad fan, I know people love it but I just can’t get down with that egg filled mayonnaise mess. Sorry if it’s your fav, to each their own! If you’re in the I hate potato salad club then this is the potato salad for you!

Inspired by a french potato salad this salad is filled with delicious flavours and just a touch of mayonnaise. This is the perfect potato salad to serve at all your summer barbecues. It would be particularly perfect served with juicy burgers and caramel brownies on Father’s Day.

This potato salad is extremely simple to put together. Just whisk together mayonnaise, dijon mustard, red wine vinegar and shallots together. Pour this delicious dressing over your cooked potatoes and toss. Seriously simple!

I like using red potatoes since they have more flavour then a classic russet potato. They also keep their shape a bit better. I like chunks of potato instead of overly mashed potatoes in my potato salad.

When I made this for the first time I was worried it wouldn’t be flavourful enough, or maybe too dry. I really wasn’t confident, but once I tasted it I was blown away. My husband was raving about it all evening. I hope you give his recipe a try and enjoy it as much as we do!

French Potato Salad

A french twist on the classic potato salad, with chives, shallots and a creamy dijon mustard dressing. Perfect for all your summer barbecues.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Side Dish
Cuisine American, French
Servings 6 people

Ingredients
  

  • 2 lbs red potatoes, quartered
  • 2 tbsp mayonnaise
  • 1 tbsp dijon mustard
  • 2 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 1 small shallot, finely minced
  • 2 tbsp chives, chopped
  • salt and pepper to taste

Instructions
 

  • Add potatoes to a large pot, fill with water, season with salt and bring to a boil. Cook until potatoes are fork tender, approximately 15-20 minutes.
  • Meanwhile whisk mayonnaise, dijon mustard, olive oil, vinegar, salt pepper and shallot until combined.
  • Drain potatoes and add to a large bowl. Pour dressing over potatoes, toss to combine. Cool completely in the fridge.
  • Before serving add chives to the potato salad, stir to incorporate.

Notes

Adapted from Martha Stewart.
Keyword Barbecue, Potato, Potato Salad, Side Dish, Summer
French Inspired Potato Salad - Delicious!

Classic Cheeseburger

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I’ve been teasing this recipe for a few weeks now and it’s finally time to share! My recipe for the most delicious and juicy cheeseburger you will ever make!

I don’t eat a ton of red meat, but when I do I want it to be a perfectly cooked steak or the juiciest cheeseburger. Every few weeks I will crave a delicious cheeseburger and let’s get real a drive thru burger, or a pre made patty just aren’t going to cut it! One of two things happen; we order burgers from this amazing burger only restaurant we love (Bin4, get half salad half fries and the truffle aioli… thank me later!), or I make these burgers!

Now these burgers are pretty classic, there’s nothing surprising about the ingredients. The secret here is that the mix ins make this burger patty a touch wetter then other recipes. This really helps keep the burgers extra juicy! Another thing that takes these burgers tot he next level, good quality cheese. Sorry guys no kraft singles or American cheese in this house. Delicious high quality old cheddar cheese. My favourite brand for this is Armstrong.

Other then the ingredients in this burger the most important steps to get a juicy burger is in the mixing! Do not over mix your meat, if you do the burger texture will be weird. It gets tough and starts to resemble meatloaf not a meaty juicy burger.

Now for this you have to use your hands… I know I don’t like it either but it really is the only way to combine the ingredients and form the patty’s. Remove your rings, wash your hands and get in there.

My final tip to make abetter burger is to make a well in the middle of the patty. This way the burger won’t puff up into a round ball, it will stay nice and flat.

Ok there you have it my tips on how to make this delicious cheeseburger. If meat’s not your thing try this turkey burger recipe.

Classic Cheeseburger

Juicy delicious beef patty topped with old cheddar cheese. Perfect for your summer BBQ!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 4 people

Ingredients
  

  • 1 pound lean ground beef
  • 1 egg
  • 1/4 cup onion, minced
  • 2 garlic cloves
  • 1/4 cup breadcrumbs
  • 1 tbsp Worcestershire sauce
  • 1 tsp dijon mustard
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 4 slices sharp cheddar cheese
  • 4 buns (I used pretzel)
  • burger topping of your choice

Instructions
 

  • Add beef, egg, onion, garlic, breadcrumbs, Worcestershire sauce, dijon mustard, salt and pepper to a bowl. Using your hands gently combine mixture. Form meat into four burger patties. Place on a sheet pan, press a well into the centre of the patty.
  • Preheat your barbecue to high heat. While the grill heats prepare your buns (I love pretzel buns!) and toppings. Suggested toppings: lettuce, tomato, onion, pickles, ketchup, mayonnaise and mustard.
  • Grill burgers over high heat for 7 to 8 minutes per side with the lid closed. Add cheese in the final minute of cooking. Remove from grill and assemble burgers.

Notes

Adapted from myrecipes.
Keyword Barbeque, Burger, Cheeseburger, Summer
Classic Juicy Cheeseburger - YUM!

Springtime Strawberry Mint Mimosa

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Happy Friday friends!! Today I’m sharing a fun twist on a classic mimosa, perfect for your weekend brunch! I love mimosas I think they are such a fun addition to any brunch. A Caesar or a Bloody Mary is delicious and great for brunch but they are a bit of work. Sure you can batch them but you need all kinds of crazy toppings and not everyone loves savoury drinks. I have yet to meet anyone who doesn’t enjoy a mimosa. Also you can make them virgins so everyone can enjoy!

I’m planning to make these for Sunday brunch. Recently our lives have been so busy that my husband and I haven’t had a ton of time together. Spring is his busy season for work, so it’s been a lot of late nights and extra hours on the weekends, but this too shall pass right? Of course it will. We decided that during this busy time Sunday mornings are reserved for us. Just the two of us sharing a meal and connecting. I’m really cherishing our mornings and I want to continue this new tradition even when our lives slow down a bit.

Since starting our new Sunday tradition I’ve been trying out lots of new recipe for breakfast. Of course we love waffles, banana pancakes and lemon ricotta blueberry pancakes. Now of course coffee works to wash any of those tasty meals down but a mimosa just makes things extra special!

These mimosas are so simple, just smash up some strawberries and mint. Add orange juice and top each glass with bubbly! And if you want to make these none alcoholic swap the champagne for sparkling water.

These are a must try for any weekend brunch! Make a big ol pitcher and relax this weekend!

Strawberry Mint Mimosa

Sweet strawberries, fresh mint and orange juice topped with champagne!
Print Recipe Pin Recipe
Total Time 5 minutes
Course Drinks
Cuisine American
Servings 6

Ingredients
  

  • 1 bottle Champagne (or sparkling water)
  • 3 cups Orange Juice (I prefer pulp free)
  • 1 1/2 cup Strawberries, chopped
  • 1/4 cup Mint Leaves

Instructions
 

  • Add strawberries and mint to a pitcher. Using the back of a spoon muddle mint and strawberries together until strawberries are broken and mint is bruised. Add orange juice, stir and place in the fridge until ready to use.
  • Fill glasses with juice mixture about 1/3 full. Top with champagne and enjoy!

Notes

Adapted from Half Baked Harvest.
Keyword Breakfast, Brunch, Cocktail, Mimosa, Weekends
Springtime Strawberry Mint Mimosa! So yummy!