This week I’m excited to share with you a recipe perfect for game-day, potluck, or holiday. Meatballs are a fun and delicious way to start off a meal or serve along other small foods during a gathering (we’re no stranger to meatballs). This time of year, between Halloween, Thanksgiving, Christmas, and football parties, we end up being a lot more social and therefore need to cook food that is easily shareable.
Our sweet and sour meatballs are great in the small 1-inch variety, but would also be good in a larger size for a more traditional entreé serving at home. They could also be cooked and kept warm in a slow cooker, rather than a skillet, if you’re planning ahead and hosting a get-together with multiple items on the menu. Whether you use buffalo and ground beef or a combination of different meats (be cautious with very lean meats so that they don’t dry out), we think you’re going to love these tangy meatballs.
It’s football season, so I am admittedly slightly obsessed with buffalo-flavored everything (did you know that Buffalo Wild Wings has a great chart for what is gluten-free on their site? Perfect for going out for the game and navigating the menu). That being said, one of my favorite previous treats was Snyder’s of Hanover’s buffalo-wing pretzels. They’re greasy, salty, crunchy, and awesome—they just make me feel like garbage with the additives and wheat.
These cashews are a great way to get that kind of experience at home and make a fun project of it, too. The instructions have variations depending on how intense of flavor you want and level of crunchiness. We know you will love these in addition to your Sunday (and Saturday, and Thursday, and Monday) ritual, just so long as you don’t wipe your hands on your jersey. Continue reading →
The weather is cold and crisp. Spooky decor and pumpkins are everywhere, and we have started considering our options for the holidays. It’s nearly Halloween! Will you be going to a party to celebrate? We will be, and I think we’ll be taking this recipe to share.
Not more than a week ago, we were grocery shopping at Wegmans and a box of Krusteaz Pumpkin Pie Bar Mix caught our attention. Brent loves pie—we made a pumpkin coconut pie last year—but we rarely make it. When he asked me if I could make pumpkin pie bars, I agreed. Instead of the graham cracker crust, he requested I use a gingerbread crust (something I’ve played around with, but haven’t quite perfected).
This is more of a savory than a sweet dessert, but you can easily top these bars with a little drizzle of maple syrup or a dollop of coconut whipped cream for a little extra sweetness for your resident sweet tooth. We know you will enjoy it!
As far as I was concerned in college, bolognese was nothing more than browned ground beef drowned in tomato sauce. It was quick and easy to plop on top of a plateful of spaghetti, and it tasted pretty good. It was never as good as what I got in Italian restaurants, but in all honesty I was too busy and/or lazy to figure out what I was missing.
Lately, however, I have been craving pasta and Brent suggested we learn to make bolognese. So, I did some research and found a wide variety of approaches in cookbooks and on the internet. Some of my results: the meat was not always just ground beef (some recipes even included pancetta!), some recipes included wine, and just about every recipe used a different mixture of herbs and spices. Traditionally, bolognese is named after its rumored birthplace, Bologna, Italy, and is often also called ragù alla bolognese or just simply ragù (like the commercial brand). Dating back to at least the late 18th Century, this is a hearty sauce that comes with an interesting history.
We hope you enjoy our rendition of bolognese over zoodles or other veggies! Continue reading →
As I rummaged through the refrigerator Saturday morning, looking for a little inspiration, the apples and carrots caught my eye. (I have mentioned more than once that I love apples, especially at this time of year when you can pick them fresh at the local farms.) I was craving something sweet. So, decided I would bake a delicious morning treat inspired by the season. We hope you enjoy these delicious fall breakfast muffins! Continue reading →