Tis the season for holiday family gatherings! These honey soy garlic meatballs, lightened up by using turkey meat and low sodium soy sauce are so easy to make and are a perfect appetizer to serve up at any gathering.
Bring on the holiday entertaining y'all! I try to save my favorite Thanksgiving and Christmas sides for those meals so that I really appreciate and enjoy my holiday dinners but I must admit, when I see stuffing hit the shelves, it's hard to resist. I LOVE stuffing. I partnered up with Pepperidge Farms Puff Pastry again this holiday season which I always love doing because Puff Pastry sheets are so easy to work with and can be cooked in so many different ways. Last time I made aPuff Pastry brie flatbread so decided to switch it up and make an easy pastry cup full of all the fall flavor goodness, aka - yes you guessed it, stuffing. This recipe is so simple and perfect to serve up during the holiday months as an easy bite sized appetizer. I loved it because I got a little taste of stuffing without totally spoiling the Thanksgiving dinner I am so looking forward to. Top it off with a little cranberry sauce mixed with balsamic for extra flavor. I hope y'all are having a great holiday season and enjoy this recipe as much as we did!
Fact: If it wouldn't totally kill my health and diet I think I would live off of cheese and charcuterie boards. I'm an absolute cheese fiend...and it doesn't hurt that it pairs so darn perfectly with the glass of wine you can usually find in my hand. Much to my budget's dismay I've started collecting and aging wine and spending just about every weekend deciding which coveted bottle to open and what little snack assortment I can put together to go with it. The chocolates, the cheeses, the tapenades, the salamis - you name it and I probably have more on hand than I should. A vino lifestlye is one I'm okay with and my budget is just going to have to forgive me, ha!
I feel like goat cheese is always the missing ingredient to bruschetta - lot's of restaurants serve it that way now which makes my foodie heart so happy. These tartlets are a spin on my Goat Cheese Bruschetta recipe, which is one of my favorites. I love how light and refreshing any bruschetta is compared to lots of the classic fried or dip appetizers you find at most restaurants.
hey there! this recipe is the latest and greatest from my recipe swap club. This month I partnered with The Culinary Taste to bring you this oh so summer perfect ribs with a Jack & Coke marinade. This particular collaboration was extra fun because I got to interview the chef behind the recipe as well as see one of my recipes come to life on his blog. For those of you who may be new to my blog the recipe swap club is a group in which I collaborate with a new blogger each month to try out one of their recipes and vice versa - I love it because it helps me learn and try new things, which in turn I get to share with you!
Is anyone else as excited as I am that summer is finally here?! I mean maybe not officially but Memorial Day Weekend approaching just screams summer is finally here. As fun as summer is it also means lot's of entertaining - Memorial Day, 4th of July, baby showers, you name it. If you're anything like me it also means white wine season... I mean it's only appropriate to step up the refreshing wine game for beautiful outdoor days, right?! With that in mind I love having easy to whip up appetizers or shareable plates that impress guests, and well, pair well with my wine. I made this Puff Pastry flatbread for a get together recently and it was a total hit. I topped it with brie, honey, apple, and onion for a really yummy mix of flavors, and the Puff Pastry makes it so light and airy. I hope y'all enjoy as much as I do.
Anyone else feel like summer crept up on them this year? Like having a total panic "I forgot to do my beach bod diet and it's already beach weather OMG" kind of moment? I'll be honest, that's totally where I'm at this year and it sucks, not to mention there's a bunch of fun holidays coming up (I love MDW & 4th of July weekends!) AND some trips I have planned. I've said it to myself before and realistically will probably say it again ( but hopefully not ), better luck next year! Anyway, I am so excited to share this recipe with you as I teamed up with Frank's RedHot to bring you guys a perfect holiday weekend (think Memorial Day) recipe to put on the table that is not only delicious, but won't break that calorie bank. I love this because typically all the fun holiday foods aren't also healthy, and well let's be honest, that veggie tray get's a little boring time after time. These are super easy to make, are packed with protein and veggies & will make you and your family/ guests feel just a little bit better about all the other goodies we both know you'll snacking on! I hope you enjoy these as much as I did!
I just received my new silicone cupcake / muffin molds in the mail and could not wait to give them a try. Silicone baking sheets or pretty much silicone anything has become my best friend in the kitchen. I mean it's super easy to clean and use, and absolutely non stick which means no adding extra grease and oil when baking, and it's reusable! I highly recommend. Anyway, these slightly lemon-y blueberry muffins were my guinea pig recipe to test these molds out and not only did I love the molds and how easy the baking process was, but we absolutely LOVED the way these muffins turned out. I'm a huge fan of lemon in desserts, but I know it's not for everyone. so I did a just slightly added lemon version of a classic blueberry muffin for a little twist of flavor everyone can enjoy. Next time around I'll be ramping the lemon up :), so lemon lovers, stay tuned! I used blueberry yogurt to make these nice and moist, which I love because it made these muffins almost cake like which made them not only a perfect breakfast, but a yummy dessert as well. I love a good "fluffy" muffin as much as the next person, but sometimes I just have to switch it up! Think Nothing Bundt Cake, in muffin form & sans the glaze. Seriously so yummy! I hope you enjoy!
Summertime is just around the corner which means lots of barbecues, picnics, and gatherings that are perfect occasions for a yummy chilled pasta salad! Also a quick side note, once I posted this I realized I have been using pesto in just about every recipe I have posted lately. I really love it so much, but I promise to tone down on using pesto for a bit and get back to some variety! This pasta salad is so yummy, light, and most importantly it is really easy to put together and can be done fairly last minute, because let's be honest... we don't always prepare and put stuff together ahead of time like we probably should.
hi y'all! Some of my favorite recipes I make tend to be a mix of what I have in the kitchen that needs used up ... it's amazing the creativity that sparks when you're feeling lazy. I had some leftover mozzarella and pesto from the naan flatbread I made last week (so yummy) and had my eye on these totally delicious pretzel buns the bakery had made up so sliders it was. I know these aren't anything super complex but they were so darn good. I can't believe I hadn't tried this combo before. I got a "you will totally need to make these for us again" from my man which is always the tell tale sign that the recipe was a winner. We ate these up for dinner but they would be a great party appetizer, barbecue addition, or game day recipe to serve. Enjoy!