Best of 2015: Food and Drink Recipes

Food and Drink Recipes

We only have two days left till 2016. I can’t believe it! This year has gone by so fast. Today and tomorrow, I’ll be looking back at 2015 to showcase the best features on the blog. Today, I’m sharing my favorite food and drink recipes I developed this year. So if you missed a few, this is a great time to catch up on a few of my favorites. 



Mango Peach Agua Frescas

Chocolate Peanut Butter Banana Smoothies


Creating the perfect Meat and Cheese Plate

Winter Harvest Apple Salad

Pumpkin Pie Overnight Oats

Rum Pound Cake

Mini Egg White Frittatas

Chocolate Peanut Butter Vegan Ice Cream

Linzer Heart Cookies

Salmon Cakes (not pictured)

Eight new recipes to try this Thanksgiving

Thanksgiving is just a few weeks away and it’s time to start planning your dinner menu. I’ve rounded up several traditional Thanksgiving recipes from my favorite blogs, chefs and magazines that have a twist. I’m personally not a huge fan of your traditional Thanksgiving sides like stuffing and cranberry sauce. So I decided to go out an search for traditional recipes with a modern twist that could please everyone at the dinner table. 

Thanksgiving stuffings

For the stuffing fans at your Thanksgiving table, they will enjoy these non-traditional options for a slow cooker stuffing and a butternut squash and barley version. 

Thanksgiving breads

I’m a huge lover of the bread basket at any family gathering. This year get creative and serve a variety of options like they do at some restaurants. Have a traditional Parkerhouse roll like the ones I made last year, but also try these cran-sage rolls from Better Homes and Gardens and these pull apart garlic herb rolls from Gather for Bread

mac and cheese thanksgiving alternatives

I look forward to having mac and cheese during the holiday season but it would be fun to switch the recipe up every once in a while. But a spin on the classic recipe by making butternut squash stuffed shells and a BLT mac and cheese

thanksgiving desserts

Dessert please! Desserts have to be my favorite part of Thanksgiving. I always go back for a second slice of sweet potato pie or red velvet cake. But I found two new crowd pleasing favorites to try this year, a bourbon pecan pumpkin pie and a no bake orange cranberry cheesecake

Sweet Tea Popsicles

This week in Atlanta temperatures will hit record setting highs all week. Although I do love being outdoors I hate the humidity and the heat. To cool off a bit this week I decided to make sweet tea popsciscles to celebrate National Iced Tea month. As a southern girl I can’t remember a summer without iced tea on the table. 

Using my new Teavana Art of Iced Tea Kit I decided to make sweet tea popsicles using a blend of their Raspberry Limeade and Pineapple Berry Blue teas. The aromas of these blends are so tropical and fruity.


2 tsp of Teavana Raspberry Limeade Tea

2 tsp of Teavana Pineapple Berry Blue 

1 tablespoon of Rock Sugar (comes in the kit)

1 popsicles mold

Follow the instructions on your 32 oz Perfectea Maker on how to make the tea. Once the tea is made add the blend to the popsicle mold and freeze for 3 hours.

Don’t have a Teavana near you? Well you are in luck because today I’m giving away one Art of Iced Tea kit to one lucky Eat.Drink.Shop.Love reader. Please comment below telling me how are you beating the heat this summer. 

sweetteapops   sweetteapopscicles
a Rafflecopter giveaway

I am a member of Teavana’s blogger network. They provided me with all supplies for this post. 

Salmon Cakes

I eat salmon at least twice a week because it’s high in omega 3 fatty acids. This week I decided to switch it up a little bit because I was tired of making it the traditional way. Using leftover salmon from earlier in the week, I decided to make Salmon Cakes. I love Salmon Cakes because they are so quick and easy to make. My local Whole Foods makes some delicious salmon patties that are served on their hot bar. Inspired by their recipe I decided to make my own. This healthy recipe is also kid and man-approved. What’s your favorite quick and easy weeknight dinner dish?

Salmon Cakes



Salmon Cakes


2 lbs of Wild Salmon, Cooked (with skin removed) or 2 cans of wild salmon

1 shallot finely chopped

2 cloves garlic, minced

2 tablespoon fresh parsley, chopped

2 tablespoon fresh dill, chopped

sea salt


1 lemon, juiced and zested

1 egg

1 tablespoon Greek yogurt

2 tablespoons Dijon mustard

1 bell pepper, diced in small pieces

1/2 cup of Simply Potatoes hash browns

 1/2 teaspoon old bay seasoning

1/2 cup bread crumbs

2 tablespoons olive oil

non-stick spray


Pre-heat oven to 400 degrees. 

Line a cookie sheet with foil and coat with non-stick spray. 

In your food processor or blender, add salmon, shallot, garlic, dill, parsley, lemon juice,lemon zest, salt and pepper. Pulse slowly four times. 

In a large bowl, mix together egg, yogurt, mustard, and olive oil. Add salmon mixture and remaining ingredients. Stir together until all ingredients are combined. 

Using a medium ice cream scooper, scoop patties onto cookie sheet. 

Bake in the oven for 30 minutes or until brown. Flip patties halfway through. 


The Great Food Blogger Cookie Swap 2012

I was thrilled when I found out on Monday that the Great Food Blogger Cookie Swap would be returning for another year. This program allows bloggers to connect by sharing their favorite cookie recipes with others around the country just in the time for the holiday season. Last year I had a blast playing cookie pen pals with bloggers and mailed my peanut butter pumpkin cookies to three new blogger friends and received three new cookie recipes in exchange.

This year the organizers Love & Olive Oil and The Little Kitchen have partnered with a charity called Cookies for Kids Cancer. Each blogger that signs up for the program will pay a $4 donation fee and all proceeds will be given to the organization.

Interested in learning more? Sign up before November 5 to enter.