This no-chicken noodle soup is packed with noodles and still very hearty!
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Sound of the Golden Hurricane Margarita
This recipe for a pitcher of margarita always gets the party started!
I really hope that this isn’t supposed to be a “secret…” Because I’ve been telling people. My bonus dad’s margarita recipe has a little something extra: a splash of Monster. There is nearly always two pitchers in their fridge: one of lemonade, and one of margaritas…Which…is honestly a pretty good way to live life. …
Five-Ingredient Gluten Free Sausage Balls [GF]
These gluten free sausage balls taste just like the classic – crunchy on the outside and a little spicy!
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Dairy-Free Tomato and Pesto Quiche
This dairy-free tomato and pesto quiche is savory in all the best ways – a great way to use up your fresh garden tomatoes and basil!
Although we really loaded up our noodles a with pesto, we still had some leftover from the couple of batches we whipped up (which is rare). We knew that incorporating this pesto into basically anything would make it instantly delicious, so we cranked out this dairy-free tomato and pesto quiche!
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Easy Homestyle Beef Stew [mGF]
HAPPY NEW YEAR!
I hope you all had a fabulous time celebrating the winter holidays with your friends and family. Now, it’s time to kick off the year with some new winter recipes! Guess what else is new? These bowls! My sister-in-love got them for me for Christmas and I LOVE them. They arrived on the day of the Stew-Making. I ripped them right out of the box and rinsed them and poured this stew directly into them for photos.
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Better-than-Olive Garden Zuppa Toscana
This is a better-than-Olive Garden version of Zuppa Toscana – complete with local food flair!
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Tomato Basil Risotto [V, GF]
This tomato basil risotto is savory and perfect for a light meal by itself!
This dinner came together when I didn’t have a plan and went digging through our kitchen and garden. We finally dug up the tomato plants this week and used the very very last of the tomatoes. Check out the size of those roots. Our basil plant has been chopped down, but there are still a few sprigs left for propagating for winter. Garlic is in the ground for the first time, and even our spaghetti squash still has a chance! We’re feeling pretty good as we brace ourselves for winter.
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Thai-Curried Butternut Squash Soup
Fall is now in full swing, and if your weather is anything like ours is, I hope you’re enjoying it! I watched this hilarious video on “leggun’ weather” two nights ago and seriously can not stop watching it. Over and over. Seriously. You’re welcome.
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Butternut Squash Cookies (Pumpkin Cookies)
These fall favorite pumpkin cookies are made with freshly roasted butternut squash puree, perfect for the foreseen canned pumpkin shortage!
These cookies are famous (or should I say…infamous) in my family. Let me tell you a bit about them: basically October 1 every year we decide it’s time for pumpkin cookies. And we make them. And make them. And make them. Through all the cold winter months to keep us warm fat (or something). We have been making them for years from an old church cookbook. It’s pretty easy to remember because it’s mostly “one of everything.” The batch is always a double batch. The icing gets eaten from the bowl sometimes. And they’re always gone very, very quickly.
I traded up in this recipe and made some cookies that were truly next level. The secrets? Use alllll the pumpkin pie spices, instead of just cinnamon. AND: fresh roasted butternut squash purée in place of canned pumpkin.
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Kilkenny’s Copycat: Shamrock Spuds
Take a look at how adorable these potatoes are. They’re PURPLE! I had no idea. They looked like normal red potatoes on the outside, and then I cut them open and was pleasantly surprised by their rich color. I got them from my trusty potato people at the farmers market.
This recipe is a copycat from one of our favorite spots, Kilkenny’s Irish Pub. Whenever we have friends with us, Justin always likes to order Shamrock Spuds to “treat” everyone. Basically, he thinks they’re the greatest. They are baby potatoes topped with an Irish rasher of bacon and white cheddar cheese. It is also served with sour cream on the side, which Justin especially loves. He’s not a sour cream fan, and this way, it doesn’t ruin any of the potatoes!…