- Slow Cooker Taco Soup
A Cold-Weather Favorite
This slow cooker taco soup with ground beef is one of my favorite recipes to make in the slow cooker, especially in the fall and winter months.
The soup is so hearty and flavorful, and the beef gets so tender over the long hours of cooking. Let it cook all day and it just gets better.
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- Black Rice Bowls with Tofu and Veggies
Welcome to the world of grain bowls!
What’s a grain bowl? These are bowls filled full with fresh and delicious vegetables, some protein, and a cooked whole grain. The components can often be made ahead of time, so grain bowls make a great assemble-and-go meal.
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- 9 Meals to Double and Freeze
There’s something so wonderful and welcoming about coming home after a busy day, knowing you have a well-stocked freezer and can just pull out a casserole to reheat for dinner.
You’ve already done the hard work of making the meal. Now you just get to enjoy the benefits of your prior planning.
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- Fettuccine Alfredo with Mushrooms
If you’re a beginner cook, or even an intermediate one, it may not cross your mind to try making alfredo sauce from scratch. For me, it seemed just a tiny bit out of reach for years. Then one day, I gave it a try and quickly found myself saying, “Oh. That was really easy.”
Alfredo is one of the most underrated sauces—it’s made with just a few pantry staples, it’s always satisfying, and it’s surprisingly easy to make at home.
Every home cook should have a recipe at the ready for quick weeknight dinners. It’s certainly not just for restaurant dining!
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- Skillet Pork Chops with Cabbage
It’s hard to get really excited by cabbage—it seems so ordinary! But when I was in southern Germany recently, I enjoyed some truly outstanding cabbage with pork.
I knew instantly what made it so good: the cabbage was cooked low and slow in plenty of pork fat, and the pork served alongside was incredibly juicy. It was a memorable meal, and that wasn’t just the German beer talking.
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- Meal Plan for February Week 3
I don’t know about you, but we had a lot of Valentine’s treats around the house last week, so I’m excited about jumping into the kitchen to get some real food back on the table!
For this week’s meal plan, there’s quite a bit you can tackle over the weekend to make your dinners during the week a little easier.
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- Chamomile-Honey Hot Toddy
What is a Hot Toddy?
Children who are having trouble falling to sleep are often prescribed a glass of warm milk to help them nod off. Their parents, having spent the night cajoling, ordering and begging their children to go to bed, may need something a bit stronger.
Enter this chamomile hot toddy. It’s a drink of whiskey, honey, and lemon mixed with chamomile tea to help you doze off in no time.
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- Shrimp and Grits
A Classic Southern Dish
Shrimp and grits is one of those iconic Southern dishes that stir something deep inside those who grew up with them.
Originally from the oceanic South—Georgia, the Low Country coast of the Carolinas and Gulf Coast states all have their versions—this homey bowl of awesome was historically a simple fisherman’s breakfast: Grits, with some bacon and a few shrimp tossed on top.
If you’ve ever eaten it, you can understand why shrimp and grits has burst from the seaside shrimp shanties.
The grits are soft, buttery, and often cheesy, with a savory, bacon-studded sauce surrounding them, and lots and lots of shrimp. Maybe some parsley or green onions for color and crunch.
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- Fudgy Gluten-Free Brownies
We have a lot of friends on a variety of restrictive diets right now, and as someone who loves to entertain, I wanted to make sure I had a treat that everyone could eat. But first and foremost, it had to be something everyone would actually want to eat.
I began scheming up a super fudgy, no-frills brownie that could be gluten-free, egg-free, and dairy-free — and still leave us all reaching for more. Mission accomplished.
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- Broccoli Cheddar Soup
During the cold winter months, everyone should have at least one great soup recipe that’s not only warming and filling, but that can also be made quickly on any given weeknight.
This simple Broccoli Cheddar Soup checks all the boxes—plus, it’s easy to make in one pot. Bonus!
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- Roast Chicken on Angel Hair Pasta
If you’ve ever watched a rotisserie chicken turning slowly on a spit—my local supermarket has several going at once— then you’ve seen the tray underneath the birds to catch the drippings. Those drippings are gold!
Now, imagine those chickens roasting over a baking dish filled with pasta: All those juices from the bird would drip into the pasta and give it an unbelievably delicious roasty flavor.
This idea of roasting meat on top of other ingredients is actually an ancient technique from when individual families didn’t have their own ovens, and cooks brought pans of meat or poultry and whatever went with it to the local baker to roast in the baker’s big oven. This approach inspired this recipe.
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- Chocolate Covered Strawberries
A classic little treat perfect for a date or as a gift, chocolate covered strawberries are a defined part of romance in America. But don’t stop with simple dipping, dress them up to the nines with white and dark chocolate tuxedos!
Could they be more cute?
Super easy to make too!
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- 10 Best Side Dishes to Serve With Steak
Steak and potatoes are often paired together for a reason—it’s a delicious and mouthwatering combination. We’ve got you covered where that’s concerned, no worries.
But there’s also this whole world of other side dishes available to you, some of which we think will make you rethink the concept of a traditional steak dinner.
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- Chocolate Chip Pancakes with Raspberry Sauce
Weekend breakfasts are a big deal around our house. We don’t get too crazy or complicated, but we do like to slow down and hang out in our pajamas a little longer than usual—especially around a stack of pancakes.
After a week of oatmeal or smoothies consumed on the way out the door (or at the desk), pancakes always feel extra special.
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