Simple scratch cooking made with a handful of ingredients. This dish is all that wrapped up in a nice saucy little bow. You’ll spend about 15 minutes of actual cook time and then you’ll let the slow cooker do the rest of the work. Nice, right? What you’ll have when the timer goes off is a fall apart tender chicken thigh covered in a thick, creamy, garlicky wine sauce that will have you licking your lips and looking for a baguette.
Meatloaf is something we’ve all had at one time or another. I’ve found it to be true it’s either really good or really bad. If it falls in the later it’s usually because it’s as dry as the Sahara desert. When it’s done right meatloaf can be magnificent. We all know it’s not going to win any beauty contests but it will satisfy your hunger in a big way. Meatloaf is stick to your ribs good and is a recipe you should have in your repertoire. We think ours is pretty special and after one bite we think you’ll agree. What’s our secret? The sauce.
Looking for a baking mix that you can use to make pancakes, waffles, muffins, biscuits and more with? One that doesn’t come in a box with a lot of ingredients that you can’t pronounce let alone know what they mean without the expert help of google (but don’t google medical conditions it will scare the bleep bleep bleep out of you just trust me, apparently I have many incurable diseases – gasp)? We have a homemade version that dare I say tastes better than any boxed version (in my opinion of course). After lots of testing and tweaking over the years we have a homemade version that we can’t be without. It takes literally 5 minutes tops to mix up and then you simply store it in the refrigerator so it’s ready to go when you are. Time saving, delicious and budget friendly. What more can you ask for? Well besides having someone make it for you.
My kids absolutely LOVE anything they can put marshmallows in. S’mores, their mouths, nutella sandwiches (yes it’s a thing, you should try that), hot chocolate, you name it. We had planned on making homemade marshmallows during the snowpocalypse but there seems to be a shortage of unflavored gelatin in my town. We hit several stores and at all of them the shelves were wiped out. What’s a Mom to do when she’s promised marshmallows? Make whipped cream “marshmallows” of course. Yes you read correctly. Whipped Cream Marshmallows. Guess what? They’re WAY easier than traditional marshmallows and the kids can make them themselves. Who’s a Mom rockstar now? We are.
It’s blood orange season and I’m jumping up and down shaking my jazz hands with excitement. Okay not at this very moment, because really who can jump and type (with accuracy) at the same time. Not me. Have I mentioned I’m incredibly clumsy? There’s something about blood oranges. From their smell to their gorgeous color to the incredible tart flavor. And the fact that you can only get your hands on them for a very limited time is honestly appealing. I take it as a challenge to use as much as possible before they fade to black until next year. So far we’re off to a good start with this brown sugar blood orange glaze.
I was compensated by Tyson Foods to produce this post.
Rice bowls are only second to (bowls of) pasta for me. Like pasta, I could eat rice bowls every. single. day. Not to mention, anytime I can use a pair of chopsticks I’m in. Sushi anyone? I do have a confession, I’m awful at making rice. It’s my food kryptonite and is exactly why I have an amazing rice cooker that handles that for me. Let’s just say I know my strengths and weaknesses and it was high time I moved on. IF you happen to have a rice cooker you can have this beautiful bowl of saucy goodness on the table in 20 minutes.
This post brought to you by Manwich. All opinions are 100% mine.
I’ve not met many people who don’t enjoy a good chicken wing (or drumette). The only thing I don’t enjoy about wings is the hot mess that inevitably comes with it. Honestly though my craving for those wonderful wings wins out every time and I just grab some (okay a lot) of extra napkins.
I’m so in love with the steam assist technology feature on my KitchenAid range. I’ve been blowing off steam for months now and not just vegetables mind you. You can steam everything from cheesecake (which I will be sharing with you SOON and trust me you’re going to want to make that one) to fish (at different times of course because clearly who would want to eat fish and cheesecake at the same time right?). The steam assist technology feature is such a smarty pants it takes ALL the guess work out of figuring out what temperature to steam at or for how long.Because honestly the only time I want to rack my brain with math is if I’m figuring out the % off a shoe sale or when I’m tallying up invoices. Then I’m suddenly a math whiz. Truth.
If you’re a fan of sweet and salty then you’re going to love these no bake peanut butter pretzel bar treats. These are easy enough to whip up in about 30 minutes – you know in case you’re craving something besides a cookie OR if you’re still looking for last minute holiday gifts (tell me I’m not the only last minute girl), home-made treats are the way to go. Either way they won’t last long. There are only a few simple ingredients that you probably have in your pantry AND they’re easy enough that the kids can make these themselves with just a little help from the microwave. No bake remember!
It’s just not Christmas without a variety of fudge on our holiday dessert table. Yes my Mom always has quite the impressive dessert table. She’s an overachiever too (I get it honestly). It includes a variety of cookies, cakes, rolls/logs (is that considered cake?) and candy. I’m pretty sure we all know why I have a sweet tooth. My Mom has made fudge for as long as I can remember. Every different type of fudge but surprisingly not a Black Forest Fudge. I’m going to surprise her with some this year. Because you know we need another dessert on our dessert table.
Sparkling cocktails are all the rage, at least in my house. Bring on the bubbles please. They don’t have to be reserved for a special occasion especially when you’re serving up Freixenet.
Freixenet, prounounced “fresh-eh-net”. Their black bottle is the most popular, often referred to as the “Black Bottle Bubbly.” Freixenet Cordon Negro is a blended wine consisting of 3 traditional but little known Spanish varietals – Macabeo, Xarel-lo and Parellada. Macabeo produces a fairly light but fruity, aromatic wine of medium-high acidity – characteristics crucial to the production of sparkling wine. It is also an important grape in the aging process because its must does not readily oxidize. Xarel-lo yields a robust, high-acid wine and contributes power and depth. Parellada is the star of all cava blends. It has both beautiful demonstrative fruit and finesse.
Gourgeres are just another one of the many reasons I happen to adore Sock Monkey. My friend Meredith (aka the Sock Monkey) introduced me to these can’t eat just one if my life depended on it cheese puffs. Yes, don’t let the fancy schmancy name “Gourgeres” fool you into thinking these are stuffy and difficult. They’re essentially a cheese puff. An irresistible puff of cheese. Typically Gruyere cheese. How can this be bad right?
Cheers! I know everyone is breaking out the eggnog right now but I have a confession to make … I’m not a huge fan. I know, I know. I just can’t. That and beer which I know has nothing to do with eggnog but all the same I just must pass. I don’t have anything against eggs. Not at all. I happen to adore those. Maybe it’s the nog I’m opposed to. Although I am okay with eggnog baked french toast. Maybe it’s just drinking it for me. Who knows. I am however a fan of the cocktail. If you’re a fan of old time cocktails this will be particularly appealing to you. It’s a cocktail that predates prohibition.
Gingerbread pancakes. They’re a good thing. I’ll share a little secret with you, IF you could only make ONE pancake during this holiday season I would make it these. That’s a bold statement I know but after making these at least two dozen times over a month long tweaking and testing period I can tell you that they’re like eating gingerbread cookies for breakfast. You’re mind will be confused but your stomach will be ridiculously happy. And honestly who doesn’t want to eat cookies for breakfast some days. If not I’m not sure we can be friends.
Last week I shared a recipe for our BUTTER ROASTED CORNISH HENS. You might have noticed they were overflowing with a gorgeous looking stuffing and that I didn’t share the recipe for said stuffing. I know this because I received emails. Lots and lots (yes that’s a technical term) of emails asking me to share the recipe. The wait is over and just in the nick of Thanksgiving. This sausage and sweet bread stuffing literally made me change the way I think about stuffing. I first have to tell you how much I REALLY love stuffing. It’s one of my favorite things about Thanksgiving. Yes, the stuffing. Half of my plate is typically stuffing. I’m not ashamed. I’m a proud stuffing lover. One that wears yoga pants but we’re not going to be Judgy McJudgy pants it’s Thanksgiving people.
Chutney is such an odd word to me. Google shares that it’s a thick sauce that is made from fruits, vinegar, sugar, and spices. Or if you’re a Legally Blonde buff then it’s a character from the movie (Chutney Windham). I’m going to go the sauce route. Despite it’s odd name it’s quite the delicious condiment that is perfect for the holidays. It’s sweet and tart and pairs beautifully with your poultry of choice. Or a spoon or slathered a toasty baguette.
Everyone that knows me well knows that I have a very wicked sweet tooth. Always have and I’m pretty sure I always will. I blame my Mom but don’t tell her. Funny thing is as much as I love desserts it’s not my favorite thing in the world to make. If you’re coming to my house for dinner and ask what you can bring I will tell you dessert (or wine) every single time. Don’t get me wrong. I absolutely can make desserts and I do all the time (you do read my blog don’t you LOL). I just prefer cooking to baking if I have my rathers. I like the flexibility of cooking. Baking requires me to pay close attention and be specific with my measurements.
Cornish hens was one of the very first what I considered to be back then “fancy” dinners I made by myself. There was something so extravagant about an individual hen for each guest. They made a beautiful presentation on the plate (especially when accompanied by stuffing) and let’s face it they were (and still are) cheaper than prime rib.
Making infused vodkas couldn’t be easier. And I mean that literally. All you need is vodka and your choice of flavorings. Yep, hard stuff. Go ahead and pick up a few bottles of your favorite vodka the next time you’re out and about and get to experimenting with flavors. Not only are they great to have on hand these also make great hostess gifts, housewarming gifts, un-birthday gifts, birthday gifts. You get the picture. If you’re super crafty (I am not, Pinterest just likes to make me feel like I am sigh) you could make your own printable labels to go with. How fancy is that?
Don’t adjust your screens that is indeed a hot pink hue to the hummus. Don’t be alarmed it isn’t chemically altered it’s hue comes from robust roasted red beets. However, Roasted Pink Beet Hummus didn’t happen to have the same ring to it. If you know me you know that pink is my most favorite color on the planet. It also happens to be the color that is associated with Breast Cancer Awareness Month. I’m partnering with my friends at KitchenAid to help bring awareness for breast cancer research. KitchenAid’s has a long-standing partnership with Susan G. Komen® for the Cure (they’ve helped them raise over 9 million dollars for breast cancer research to date) and we’re thrilled to be doing our small part by participating in the “Pass the Plate” program