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Posts published in “Recipes”

Dinner in a flash: Baked portabello mushroom caps

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The never-ending stay-at-home fatigue is very real in my household. Dave and I have had to get creative with our weeknight meals because while my commuting time has gone away, it doesn't always mean extra time at night to spend freely. A con of working from home is certainly that the morning, afternoon and evening hours can sort-of all bleed together. Before I know it (like right now), it's almost dinner time, and I'm still at the computer. And wedding planning, of course, has also eaten up time during the evenings, although in a (mostly) enjoyable way. With that said, this recipe is definitely of the variety of a 30 minute, or less, meal. In fact, it's so easy, it's hardly a recipe: if it takes more than five minutes to assemble, and longer than 20 minutes to cook, then you're overthinking it.

Game Day: Must-try recipes for your Big Game watch party

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Getting ready to watch the big game? Don't forget the snacks! From chicken wings to dips, I've picked out a few that are a spin on classic recipes. They are quick and easy to make for your watch party, with a focus on snacks that are bite-sized and hand-held to make it easy to grab them between passes and touchdowns. Settle in with your favorite beverage and a few things to much on. Continue reading for ideas and recipes!

Cranberry BBQ Sauce

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I really wish I had this recipe growing up, when my mom and I used to make tons of cranberry sauce for the holiday season. It's a great way to use leftover sauce that totally works, given that cranberry sauce (at least, how I make mine) is typically spiced, as well as sweet and tangy—just like barbecue (BBQ) sauce. Skeptical? Don't be! The cranberry flavor isn't as pronounced as it would be eating cranberry sauce on its own.

Tips and Tricks for an Intimate Holiday Brunch

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Brunch is probably my favorite thing to make for the holidays. It's easy, delicious, and doesn't leave everyone with a stuffed-feeling that typically comes with eating dinner late in the day by the time all of the cooking is done. What you serve, or how you serve it, can also help elevate the experience to make what you are eating feel even more special. Continue reading for fun ideas for a Christmas weekend or New Years Day brunch for two or a small group.

Festive Mulled Wine

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I call it mulled wine. Dave jokingly calls it "hot sangria." And he's not wrong. A classic, mulled red wine does remind me of a holiday sangria only, well, hot (or at least, a drinkable, warm temperature.) Take out the extra spices with the exception of the cinnamon stick, which looks nice as a garnish, and yes, it could all just be poured into a large pitcher of ice and served over ice in wine glasses!

Whatever you call it and however you serve it, I'm hopeful that the warming spices, extra kicks of pear vodka and ginger liqueur, and jewel-like red color will bring some cheer to your holiday table!

Classic Spiced Cranberry Sauce

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The season for holiday eating starts and lasts in my home well into January, since my birthday happens to fall on January 6th, just after the Christmas and New Year holiday stretch and on the day celebrated by some Christians around the globe as Three Kings Day. One of my favorite things about going grocery shopping at this time is how easy it is to find fresh cranberries. It wouldn't be the holidays in my house without cranberry sauce, which I have made every year for Thanksgiving since I was a kid.

In its fresh, not dried and sugar-coated, form, the cranberry is a controversial fruit: some love it, some hate it. I'm definitely on Team Cranberry and growing up, it was a contest each year between my mom and I to see how many bags of cranberries we could make for our sauce, which we did on Thanksgiving day. One year, we made six or seven bags worth of sauce, which we gave to family members in plastic containers along with festive tins of homemade cookies for their holiday celebrations.

I happen to think the cranberry is underrated. A lot of people don't like them because although they are round, like blueberries, they are mouth-puckeringly tart. Blueberries start off small and tart, ripening and getting sweeter as they mature. Not a cranberry, which is why I think of them as the blueberry's sassier cousin.

Fresh Old Fashioned Cocktails

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I made these Old Fashioned cocktails over the summer with fresh cherries and clementine. The drink, from muddling the cherries with the sugar and clementine, turned a lovely ruby color and was punch-like from the sweet bing cherries that I used.

It reminded me a lot of bottled fruit punch, actually—but in a good way.