These are magical! You won't have to be convinced to eat your veggies once you've tasted these delicious morsels! Crispy Brussels sprouts are sautéed with shallots and toasted walnuts and finished off in a tangy/salty/sweet sauce for a flavor sensation!
This recipe is so easy to make, but no one will ever know, because it tastes like you’ve been toiling for hours! They make a great passing hors d'oeuvres or an excellent side dish to steak or chicken. Or, if you are so inclined, make enough to serve as a main dish. That’s exactly what I did a few weeks ago!
There is nothing better than a simple vinaigrette to make your salad pop! It’s super easy to make and you get to control just how tart or zesty you want it to be! There are literally millions of combinations you could use to come up with the perfect dressing for any given salad, but this one is simple and light and uses white balsamic which yields the perfect sweet-tart flavor!
We LOVE chicken wings at our house, but we bake ours in the oven in our own secret sauce! Mixing just about everything but the kitchen sink - salsa, Louisiana hot sauce, Tabasco, soy sauce, brown sugar and even some Worcestershire, this has been a fan favorite for years. And, of course we dip them in our homemade yogurt blue cheese dressing! Even if it is a bit of an odd football season, your family, friends and teammates will love these tidbits!
It’s really tough to beat a good, homemade mushroom soup and this one is especially no exception. Porcini mushrooms enhance the flavor of the soup and by roasting both the porcini and the cremini before making your soup, you’ll have a distinctly rich mushroom flavor!
This harvest bread is so satisfyingly delicious because it's chock full of goodies including walnuts, pecans, pumpkin seeds, and raisins! Made with both squash and pumpkin puree, it shouts "fall" but is a great year-round breakfast treat. If you happen to be entertaining family over the holidays, double the recipe for two loaves, or six mini loaves, which are fantastic for holiday gift-giving!
This time of year, as the nights get cooler, it’s really comforting to make soup! Squash soup, mushroom soup, pumpkin soup, turkey soup, or even chili. I actually love cabbage soup, too. This recipe is made from roasted acorn squash along with shallots, onions, garlic, thyme, and poultry seasoning, which always reminds me of fall cooking, roasting turkey, and family holidays.
Have leftover chicken? If so, this recipe makes a delicious quick, and easy dinner, or the perfect after school snack for hungry school kids! I started making these for my kids when they were in grade school and they always loved them! What I just started doing, is adding chopped pineapple to the mix for a Hawaiian version … like a mini BBQ chicken Hawaiian pizza. It’s a super simple dish, especially if you have barbecue sauce handy.
Even if you don’t have a gluten allergy or intolerance, this focaccia bread is well-worth your while! We have no gluten issues in our familly, but we absolutely love this bread.
It'snot difficult to make, and you can add your own touches by using different cheese or change up the herbs.
But anyway you slice it, it’s superb!
We love blue cheese dressing and all the great things you eat with it, like spicy chicken wings, carrot sticks, wedge salads, and artichokes! This dressing is super simple to make … you can make it in less than two minutes! And, it stores well in the refrigerator for a week or so. Plus … it is low-cal compared to mayo-based blue cheese dressing, but still has all the flavor you could ever want! We also use this dressing in our blue cheese coleslaw and potato salad, too! Look for our baked spicy chicken wings soon...
This is a super fun project to make with the kids and you can either take the simpler route of buying caramels and melting them down, or making your own caramel from scratch! I opted for both and really found that the homemade caramel was superior, but a lot more work. Sally’s Baking Addiction has a great recipe for homemade caramel. Then, all you do is melt dark chocolate and using a pastry bag with a #3 or #4 tip start creating spider webs!
I've never in my life see such beautiful salads as that Kiere Schroeder creates, well designs, actually for here guests at Sulphur Creek Ranch in Idaho! She doesn't have a particular dressing because these salads speak for themselves, but when pressed, she did have a couple of suggestions: artichoke ranch dressing and ginger vinaigrette. I think her salads are magical with simple extra-virgin olive oil and red wine or balsamic vinegar! But, you can try the Artichoke Pesto Ranch dressing recipe below!