Monday, March 30, 2020

Low-carb coconut lime shrimp curry with cauliflower rice

I had no intention of writing a blog post about this recipe, but it's just too good not to share. This recipe is the result of me craving Thai food, having a little extra time to spend in the kitchen, and recently getting an Amazon Prime grocery delivery.

I plan to take better pictures the next time I make this, which I'm sure will be soon because William said it belongs on my "greatest hits" list. It only makes enough for about two people, so I recommend doubling or tripling the recipe if you plan to make it for more people.

If you prefer white rice over cauliflower rice, make rice as directed but substitute the coconut milk and lime juice for water in a 3/4 to 1/4 ratio.

Low-carb coconut lime shrimp curry with cauliflower rice
For the shrimp
  • 1 Tablespoon coconut oil
  • 2 teaspoons minced ginger
  • 2 cloves garlic
  • 1 teaspoon curry powder
  • 1 teaspoon cayenne pepper (can omit if you don't like spice)
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon coriander
  • 1 1/2 cups unsweetened coconut milk
  • 2 Tablespoons lime juice
  • 1 Tablespoon fish sauce (can omit if you don't have)
  • 1 pound shrimp
Cilantro for garnish
For the cauliflower rice
  • 1 Tablespoon coconut oil
  • 2 teaspoons minced ginger
  • 16 ounces cauliflower rice
  • 1/2 teaspoon salt
  • 3/4 cup unsweetened coconut milk
  • 1/4 cup lime juice
Directions for the shrimp
  1. Melt coconut oil in pan. Add ginger and garlic and saute on low until soft, about 2 minutes.
  2. Add curry powder, cayenne pepper, turmeric, and coriander to pan and mix with ginger and garlic.
  3. Pour in coconut milk and lime juice and stir to combine. Let simmer for about 10 minutes to reduce liquid.
  4. Add shrimp and cook another 10 minutes.
Directions for the cauliflower rice
  1. Melt coconut oil in pan. Add ginger and saute on low until soft, about 2 minutes.
  2. Add cauliflower rice and salt and cook 2 minutes.
  3. Stir in coconut milk and lime juice and simmer for 10 minutes, or until the liquid evaporates.
  4. Combine cauliflower rice with shrimp and sauce in bowl and garnish with cilantro.

Sunday, March 29, 2020

Low-carb buffalo chicken and cauliflower casserole

This is a sponsored post by Challenge Butter, but the text and opinions are all mine. Thank you for supporting brands that make Kylee's Kitchen possible!

I believe there's a time in life to follow recipes and there's a time in life to just cook. Obviously, we're living in times of uncertainty, and it's unclear what will be available at the grocery store during one of your very, very limited trips. So now is a time to just cook.

Cook whatever is available to you. Let your muse be whatever is in your pantry, your refrigerator, and your freezer. 

I realize that's easier said than done for many people who just aren't sure where to begin, so I wanted to share an idea for a casserole that you can easily customize depending on what is available.

For example, you could use frozen, fresh, rotisserie, or ground chicken; frozen or fresh cauliflower or cauliflower rice; barbecue sauce instead of buffalo sauce; dressing instead of sour cream; garlic powder or onion powder instead of ranch seasoning; and any combination of cheeses.

I made this recipe because I was craving comfort food, and I hope this casserole can provide you and your family with some comfort as well. 

Low-Carb Buffalo Chicken and Cauliflower Casserole
  • 1 cauliflower head (or about 18 ounces) cut into florets
  • 8 ounces Challenge cream cheese, softened
  • 1/3 cup buffalo sauce (use 1/2 cup if you like it spicier or 1/4 cup for less spicy)
  • 1/4 cup sour cream (or ranch dressing or blue cheese dressing)
  • 0.4 ounces dry ranch seasoning mix, or 2 teaspoons garlic powder 
  • 1 1/2 pounds (or about 4 cups) chicken, cooked and diced
  • 1 cup celery, chopped
  • 1/2 cup shredded cheddar cheese
  • Also, blue cheese and green onions if you want
  1. Preheat oven to 425 degrees Fahrenheit
  2. Microwave cauliflower florets for about 5 minutes or until fork tender. Set aside.
  3. Combine cream cheese, buffalo sauce, sour cream, and ranch seasoning mix.
  4. Stir in cauliflower, chicken, celery, and cheddar cheese.
  5. Prepare an 11x7 casserole dish with nonstick spray and dump mixture into casserole dish.
  6. Bake for about 20 to 25 minutes, or until the top starts to brown.
  7. Remove from oven and sprinkle with blue cheese and green onion if desired.

Monday, March 16, 2020

Pot of Gold Cake Balls

This is a sponsored post by Challenge Butter, but the text and opinions are all mine. Thank you for supporting brands that make Kylee's Kitchen possible!

I’m so proud of these cake balls. They’re chocolate pots of gold with rainbow cake inside. They’re probably my favorite thing I’ve ever made for St. Patrick’s Day. If I'm being honest, they were more time consuming than I originally thought, but they were definitely worth it!

Cake balls always look adorable when they come from Starbucks or a bakery, but it seems they rarely turn out that pretty at home. There’s a lot that can go wrong, so I will share some tips I’ve discovered since the first time I attempted rainbow cake balls.

First, a cake ball is cake crumbs mixed with frosting and dipped in chocolate. That being said, it’s important to recognize the top of the cupcake is a different texture than the rest of the cupcake, so I recommend cutting off the tops and not using them.

Second, bigger is not always better, especially when it come to cake balls. If the cake ball is too big, it will be more likely to fall off the toothpick when you dip it. Try to make your cake balls about one inch in diameter.

Third, don’t spend too much time swirling your cake ball around in the chocolate. Dip it and get it out of there. That’s the key to a smooth surface. Also, your chocolate coating will be lumpy if your burn it in the microwave. The best way to prevent that is to heat it up slowly. Initially, microwave the chocolate for 1 minute and stir, but after that, heat up the chocolate in 15-second intervals, stirring every time.

Fourth, it’s tough to include every color of cake when making rainbow cake balls. I found it’s easier to grab a fairly large (size of a quarter) chunk of cake of every color, roll it together as one big ball, and then divide it in two, or three balls depending on how big it is.

Fifth, if you find the chocolate coating on your cake balls cracking after you dip them in the chocolate, it’s probably because of the difference in temperatures between the cake ball and the coating. (You froze your cake balls so they’re very cold; meanwhile, you just heated up the chocolate, so it’s very hot.) When the cold cake ball warms, it expands and cracks the chocolate coating. Make sure to let your melted chocolate sit for a few minutes after heating it and pull your cake balls out of the freezer for a few minutes before dipping them.

Also, when dipping your cake ball, make sure you coat the entire cake ball in chocolate and there are no leaks for the cake to pop out of.

You’ll notice I made homemade Irish cream buttercream frosting for these cake balls. I thought the Irish cream would make these cake balls even more Irish. It was certainly very tasty! But you can use any buttercream frosting flavor your want, or if you’re trying to speed things up, you can purchase store-bought frosting. It’s up to you!

Pot of Gold Cake Balls
For the Irish cream buttercream frosting
  • 1/2 cup Challenge butter, softened
  • 2 Tablespoons Irish cream
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 4 cups powdered sugar
For the cake balls
  • White cake mix
  • 2 eggs
  • 1/2 cup Challenge butter, melted
  • 1 cup milk
  • Red, yellow, green, blue, and purple food coloring
  • 1 (12-ounce) package dark cocoa candy melts (you can substitute with dark chocolate chips)
  • 1 Tablespoon oil (coconut oil, vegetable oil, anything to thin it out a bit)
  • Gold sprinkles
For the Irish cream buttercream
  1. Cream softened butter on medium speed for about 3 minutes. Add Irish cream, vanilla, and salt and mix thoroughly.
  2. Slowly add powdered sugar and beat with mixer until combined.
  3. If frosting is too thin, add more powdered sugar. If it's too thick, add more Irish cream (1 teaspoon). If frosting is too sweet, add more salt (1/4 teaspoon).
  4. Set aside while preparing cake balls
For the rainbow cake balls
  1. Preheat oven to 350 degrees Fahrenheit
  2. Mix cake mix with eggs, butter, and milk. Divide the batter into 5 separate bowls. Color with a few drops each of red, yellow, green, blue, and purple food coloring.
  3. Pour cake batter into muffin tin. Each color will make about 3 cupcakes.
  4. Bake for 12 to 15 minutes or until a toothpick comes out clean.
  5. Cut off the tops of the cupcakes and crump each color into its own separate bowl.
  6. Add 2 to 3 Tablespoons of frosting to each bowl of cake crumbs and mix throughly until crumbs are consistency of coarse sand.
  7. Grab a small amount of each color of cake and roll it into a ball.
  8. Place the cake ball onto a baking sheet lined with parchment paper.
  9. Stick cake balls into freezer and let harden for about 10 minutes.
  10. Meanwhile, heat up candy melts with oil. Start with 1 minute, stir, and then continue to heat up in 15-second intervals, stirring each time, until chocolate is smooth.
  11. Remove cake balls from freezer. Place a toothpick in the top of each cake ball and dip in the chocolate, turning to coat. Lift the cake ball out of the chocolate and allow the excess to drip off before placing back on the parchment paper.
  12. Allow chocolate to harden. Remove the toothpicks and dip the top of the cake balls back into the chocolate. Quickly shake gold sprinkles on top and allow chocolate to harden again.
  13. Store cake balls up to 3 days.

Saturday, March 14, 2020

Best pork carnitas with pickled onions and guacamole (Instant Pot, slow cooker, or oven)

These Instant Pot pork carnitas are my new favorite easy dinner recipe. There are many reasons why I love them.

First, it makes a lot of food. It’s truly a leftover lover’s dream! 

I use a bone-in pork shoulder. The smallest size I’ve been able to find is about 7.5 pounds, and very little of that is bone. That means this recipe makes about 7 pounds of meat! Sometimes I freeze half of the already-cooked meat because it’s a lot for two people to consume. Fortunately, it reheats well after being frozen.

Tip: This cut of meat runs about $3 per pound when it’s not on sale (I should specify this is the price in central Indiana), but every few weeks, local grocery stores will have it on sale for 99 cents per pound. That is an incredible price for this volume of meat! Last time it went on sale, I purchased and made two pork shoulders, and I froze the meat from one of them.

You can make this recipe a variety of different ways—Instant Pot, slow cooker, or oven. I made it in the Instant Pot. You all know by now how much I love my Instant Pot. 

Recently, I was listening to a podcast with author and New York Times food columnist Alison Roman, and she dissed the Instant Pot. She said something like you don’t feel as connected to the food because you don’t spend all day smelling it and tending to it. And while I wish I had the time to do that with every meal I prepare, it isn’t feasible.

Okay, so back to the recipe. I realize the cooking time seems like a really long time. You’ve probably never seen such a long Instant Pot cooking time. But keep in mind, this is a big piece of meat. And you want it to be super tender and fall off the bone. You could cut it up into smaller pieces, and it would cook quicker that way if you’re strapped for time. If you go that route, I would change the cooking time from two hours to about one hour.

I like to serve the carnitas with pickled red onions and guacamole, so I will include my favorite recipes for those as well.

NOTE: If you don’t own an Instant Pot, here are options for alternate cooking methods. For a slow cooker, cook for about 8 hours on low or 5 hours on high. Remember, you want the meat to be super tender and fall off the bone. For the oven, roast it at 325 degrees Fahrenheit for about 4 1/2 hours.

Pork Carnitas
  • 7-8 pounds bone-in pork shoulder, excess fat trimmed off
  • 2 Tablespoons garlic powder
  • 2 Tablespoons ground cumin
  • 1 Tablespoon dried oregano
  • 1 Tablespoon chili powder
  • 2 teaspoons dried basil
  • 2 teaspoons ground coriander
  • 2 teaspoons paprika
  • 2 oranges sliced in half
  • 1 lime sliced in half
  1. Combine garlic powder, cumin, oregano, chili powder, dried basil, ground coriander, and paprika in small bowl.
  2. Rub spice mixture evenly over the pork and place in Instant Pot
  3. Squeeze the juice from the oranges and the lime over the pork. Place the oranges and lime pulp side down on top of the meat.
  4. Set the Instant Pot to cook on high pressure for 2 hours.
  5. Once it’s done cooking, allow the pressure to release naturally.
  6. Remove the pork from the Instant Pot 
  7. Shred the pork using two forks and remove it from the Instant Pot and shred the meat using two forks.
  8. Preheat the broiler. Arrange the meat in a single layer on a foil-lined baking sheet. Place the meat under the broiler for about 3 to 5 minutes. Monitor it to make sure it doesn’t burn.
  9. Pour the cooking juices into a pot and boil for about 10 to 15 minutes, or until the liquid is reduced to about 1/2 cup.
  10. Pour the reduced cooking liquid over the pork and toss to coat.
  11. Serve pork on tortillas with your favorite toppings, like pickled red onions and guacamole
Pickled Red Onions
  • 1 red onion, peeled
  • 1/2 cup water
  • 1/2 cup apple cider vinegar
  • 1 Tablespoon sweetener of choice (sugar, honey, agave nectar, etc.)
  • 1 teaspoon salt
  • 1/2 teaspoon red pepper flakes
  1. Slice the red onion as thin as you can. I recommend using a mandoline.
  2. Stuff the red onions into your container of choice. I like to use a mason jar.
  3. In a pourable large measuring glass, heat up water to the point that it’s nearly boiling, or about 1 1/2 minutes.
  4. Stir in apple cider vinegar, sweetener, salt, and red pepper flakes.
  5. Pour pickling mixture over sliced onions. Make sure they are immersed in the liquid.
  6. Refrigerate for at least 1 hour prior to serving.
  7. They will last in the refrigerator for up to 3 weeks.
Best Guacamole Ever
  • 2 ripe Hass avocados
  • 2 teaspoons lime juice
  • 1/2 teaspoon salt
  • 1/4 cup red onion, finely chopped
  • 2 Tablespoons cilantro, chopped
  • 1/4 – 1/2 jalapeño, including seeds and finely chopped
  1. Cut the avocados in half and remove the pits
  2. Scoop the flesh of the avocados out of the rind and place in a medium bowl.
  3. Pour lime juice and salt in bowl with avocados.
  4. Mash it all together until just combined (don’t over mix!)
  5. Fold in the red onion, cilantro, and jalapeño (once again, don’t over mix!)
  6. Taste the guacamole and adjust seasoning if necessary

Wednesday, February 26, 2020

Buffalo Shrimp Chili and Vegan Chili

This is a sponsored post by Challenge butter, but the text and opinions are all mine. Thank you for supporting brands that make Kylee's Kitchen possible!

Many people have very strong opinions about chili. Some say it needs meat. Others say it’s not chili without beans.

There are many variations of the dish, and often people’s preferences are heavily influenced by region. That being said, I don’t think we need to ostracize anyone’s favorite recipe! If it's chili, it will probably be tasty no matter what's in it.

I hope you keep that in mind when reading my two recipes!

For National Chili Day on Thursday, my goal was to create tasty chili recipes without meat. I got this idea because I know many people don’t eat meat on Fridays during the Lenten season. Also, it seems to me more people are trying recipes with plant-based proteins.

The first recipe, buffalo shrimp chili, is a “white chili,” meaning it has white beans, fewer tomatoes, and white protein (in this case it’s shrimp, in other cases it’s chicken). I also added hominy to the chili because I like the contrast in texture it provides. You could add corn instead if you don’t like hominy, or you could leave it out.

I want to make sure you notice in the directions below that you should not add the shrimp until the very end. Shrimp cooks very quickly, and it will overcook if you cook it the same duration as the rest of the chili.

You should also wait to add the cream cheese until the very end. You just want to mix it in and let it melt in the chili while it’s finishing up. Important note: Even though the chili has cream cheese in it, it’s totally fine to reheat it. Just be careful to not reheat it so quickly it boils. Heat it slowly!

My second recipe in this blog post tastes more like a traditional red chili except it’s vegan and it has tofu crumbles. If you aren’t familiar with tofu, please don’t turn your nose up and stop reading. This recipe for tofu crumbles is so incredibly easy (no need to press it) and delicious. Honestly, it does kind of taste like beef. Also, tofu is low in carbs, low in calories, and high in protein.

What’s great about both recipes is you will have plenty of leftovers to warm up throughout the week.

Buffalo Shrimp Chili
  • 1 Tablespoon oil
  • 1 yellow onion, diced
  • 1 cup celery, diced
  • 4 garlic cloves, minced
  • 1 Tablespoon chili powder
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 2 cups vegetable stock (or chicken or seafood stock)
  • 2 (15-ounce) cans white beans, drained and rinsed
  • 1 (15-ounce) can hominy, drained and rinsed
  • 1 (14.5-ounce) can fire roasted tomatoes, not drained
  • 1 (4-ounce) can green chilies
  • 1/4 to 1/2 cup buffalo sauce (depending on spiciness)
  • 1 pound frozen uncooked shrimp, peeled and deveined
  • 4 ounces Challenge cream cheese
  • Optional toppings: Blue cheese crumbles, green onions, tortilla chips
Directions for the Instant Pot
  1. Add oil to Instant Pot and turn on sauté setting. Add onion and celery to pot and sauté for 2 to 3 minutes, or until they start to soften.
  2. Add garlic to pot and saute 1 minute.
  3. Turn off saute setting and add chili powder, pepper, and salt to pot. Mix with vegetables until combined.
  4. Add seafood stock, white beans, hominy, fire roasted tomatoes, green chilies, and buffalo sauce to instant pot and stir. Cook on high pressure for 10 minutes.
  5. After it is done, quick release the pressure.
  6. Turn on the saute setting and add shrimp and cream cheese to the pot. Cook until shrimp are opaque and pink and cream cheese is melted, which should take about 5 minutes.
  7. Serve with blue cheese and green onions.
Directions for slow cooker
  1. On stove top, heat olive oil in pan and saute onion and celery for 2 to 3 minutes, or until they start to soften. Add garlic to pan and saute 1 minute.
  2. Transfer veggies to large slow cooker. Add chili powder, pepper, salt, stock, beans, hominy, tomatoes, green chilies, and buffalo sauce to slow cooker. Stir to combine.
  3. Cook on low for 5 hours or on high for 2.5 to 3 hours.
  4. Open lid to slow cooker and add shrimp and cream cheese. Cook in slow cooker until shrimp are opaque and pink and cream cheese is melted, about 30 minutes on low and 15 minutes on high.

Vegan chili
For the chili
  • 1 tablespoon olive oil
  • 1 yellow onion, diced
  • 1 cup celery, diced
  • 4 cloves garlic, minced
  • 2 (28-ounce) cans diced tomatoes, not drained
  • 2 (15-ounce) cans black beans, drained and rinsed
  • 2 (15-ounce) cans  kidney beans, drained and rinsed
  • 4 cups vegetable stock
  • 3 tablespoons chili powder
  • 2 tablespoon cumin
  • 2 teaspoon smoked paprika
  • 1 teaspoon cayenne powder
  • 1 teaspoon salt
For the Tofu
  • 2 tablespoons nutritional yeast
  • 1 tablespoon soy sauce
  • 1 tablespoon olive oil
  • 1 350g block extra-firm tofu
Directions for the chili
  1. Add the oil to a large pot and heat over medium-high heat. Add in the onion and celery and sauté until the onion is translucent and starts to soften.
  2. Add garlic and saute 1 minute or until it turns fragrant.
  3. Add in the tomatoes, beans, stock, and spices. Bring to a boil and reduce to simmer and continue to simmer for 1 hour. 
Directions for the Tofu
  1. While chili is cooking, preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
  2. Mix nutritional yeast, soy sauce, and olive oil together in a large bowl. 
  3. Open the package of tofu and drain it (but there’s no need to press it). 
  4. Break off chunks of tofu and add to bowl with nutritional yeast. 
  5. Once you have a large bowl of tofu crumbles, combine with nutritional yeast mix until everything is evenly coated.
  6. Spread the tofu mixture on the baking sheet and bake for 40 minutes, stirring at the halfway mark. The tofu should be nice and browned.
  7. When the chili is ready, stir in the tofu crumbles and cook another 5 minutes.
Recipe adapted from It Doesn't Taste Like Chicken

Wednesday, February 19, 2020

Instant Pot Beef Sweet Potato Stew

Surprise, surprise, another Instant Pot soup recipe. But truly, this is my new favorite! There is nothing more comforting than a hot bowl of beef stew in the winter. 

There are a few reasons why this is my favorite beef stew ever. The first is sweet potatoes! I am very passionate about my love of sweet potatoes. If you’re even an acquaintance of mine, you probably know this about me because I talk about them so frequently. I love all potatoes (who doesn’t?), but I just think sweet potatoes add so much more flavor. Also, sweet potatoes are a little bit more nutritious than white potatoes. 

Secondly, the beef chunks become so tender after cooking in the Instant Pot, they truly melt in your mouth. I use “Beef Choice Basic Stew Meat.” That’s what the package says. It’s the beef that’s already cut into chunks. If you’re partial to a certain cut of beef, just use what you want.

This stew has a LOT of vegetables, which I love, but if there’s a vegetable you don’t like, just omit it. It’s not a big deal. That’s the biggest difference between cooking and baking. You absolutely cannot omit ingredients from a pastry recipe and expect the same results.

Instant Pot Beef Sweet Potato Stew
  • 2 pounds beef choice basic stew meat, or other cut of beef cut into 1.5-inch cubes
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 medium yellow onion (about 1 cup), chopped
  • 1 large carrot (about 1/2 cup), chopped
  • 1 celery stalk (about 1/2 cup), chopped
  • 8 ounces mushrooms, sliced
  • 4 cloves garlic, minced
  • 5 Tablespoons tomato paste
  • 1/4 cup Worcestershire sauce
  • 2 Tablespoons Italian seasoning
  • 1 teaspoon sweet paprika
  • 2 bay leaves
  • 4 cups beef stock
  • 2 pounds sweet potatoes, peeled and cut into 1.5-inch cubes
  • 12 ounces frozen peas
  • Freshly chopped parsley (optional)
  1. Turn on the Instant Pot to the sauté setting and add 1 tablespoon of olive oil. 
  2. Season the beef with salt and pepper and add in a single layer to the bottom of the Instant Pot. Do not overcrowd the pot. You’ll probably have to work in several batches.
  3. Let the beef brown for 2 to 3 minutes before flipping the beef chunks to the other side.
  4. Once the beef chunks are browned, remove from the Instant Pot and place on a large plate.
  5. Add the onion and carrot to Instant Pot and saute for several minutes.
  6. Add the celery, mushrooms, and garlic, and continue to saute for about 30 seconds.
  7. Add tomato paste, Worcestershire sauce, Italian seasoning, paprika, and bay leave to the Instant Pot and mix with vegetables until combined.
  8. Add beef stock and stir, making sure to scrape along the bottom to remove any brown bits stuck to the bottom of the pot.
  9. Add sweet potatoes before closing and sealing the lid.
  10. Cook on high pressure for 25 minutes with a natural release after it finishes cooking.
  11. Remove the lid and stir in the peas. While stirring stew, carefully remove bay leaves.
  12. Garnish stew with parsley. Serve on its own or with egg noodles or mashed potatoes.

Tuesday, February 11, 2020

Make you Valentine a Pickle Bouquet

Happy Valentine's Day to one in a dill-ion.

I'm pickled pink!

Valentine, you're kind of a big dill.

Okay, that's enough pickle puns for now. But seriously, your Valentine will be dill-ighted to receive this pickle bouquet!

To know me is to know my unwavering love for pickles. I love all pickles—dill, spicy, sweet, bread and butter, whole pickles, pickle spears, slices, etc. So when the concept of a pickle bouquet took the internet by storm last year, I knew I had to recreate it.

I love the idea because it shows you don't have to spend a ton of money when gifting your Valentine something special, and it's a lot healthier than a box of chocolates!

When purchasing ingredients for this pickle bouquet, keep in mind you can use any pickled vegetable because at the core of its definition, a pickle is just a cured vegetable in brine.

  • Vase or jar
  • Floral foam block
  • Aluminum foil
  • Decorative tissue paper
  • Ribbon
  • Skewers
  • Pickled vegetables
  • Greenery like dill, swiss chard, kale, etc.
1. Find a container. If you don't have a vase, just use a pickle jar. You can keep the label on or you can remove the label by soaking the jar in warm water with dish soap and white vinegar.

2. Insert foam block into jar. You can purchase floral foam block at Michael's, Hobby Lobby, or any craft store. The foam block will help secure the skewers in place. I recommend wrapping the foam block in foil so no particle from the foam get on your food.

3. Decorate with tissue paper and ribbon. You don't want the foam block and skewers to be visible so I recommend either wrapping the vase in tissue paper and tying a ribbon to the front or stuffing tissue in the vase.

4. Skewer your pickles. I recommend skewering your largest pickle pieces first and arranging them inside the vase before adding smaller pickles to fill in the empty space. Make sure to arrange the pickles at different heights.

5. Fill in with greenery. Make your pickle bouquet appear fuller and camouflage skewers by adding greenery. I love the pretty red stems of swiss chard, and dill is a great addition, obviously.

I gifted the pickle bouquet to my husband and fellow pickle lover!
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