Appetizers/Snacks

Cheesy Baked Buffalo Chicken Dip

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Cheesy baked buffalo chicken dip with pepper jack and blue cheese.

Going into Superbowl weekend with a crowd pleasing appetizer you can make ahead and adjust for whatever size party you have.  Of the many versions I’ve made over the years, this one stands out with the best balance of flavor and heat.  The recipe comes from a food blog called Foodwishes.com, and the secret ingredient here is Old Bay Seasoning – trust me, it works.  

If you prefer less heat, omit the cayenne, but if you are up for it, the spice lends a great kick.  My favorite dipper for this is pretzel snaps – perfect shape and size for dipping, and the pretzels just work with this.  

Cheesy Baked Buffalo Chicken Dip

Print Recipe
Baked buffalo chicken dip with pepper jack, blue cheese, and the perfect balance of spice and flavor.
Course Appetizer
Cuisine American
Keyword buffalo chicken dip, baked dip, cheese dip
Prep Time 10 minutes
Cook Time 25 minutes
Servings 10 people

Ingredients

  • 2 8oz packages full fat cream cheese at room temp or softened
  • 3/4 cup Frank's Red Hot Sauce
  • 1/2 cup blue cheese dressing you can sub ranch
  • 1/2 cup crumbled blue cheese
  • 3/4 cup shredded pepperjack cheese, divided
  • 1/2 tsp Old Bay Seasoning
  • 1/4 tsp cayenne pepper optional
  • 3 cups shredded cooked chicken see note at bottom for roasting your own, or use rotisserie
  • 2 Tbsp chopped chives or scallions for garnish

Instructions

  • Preheat oven to 400 degrees.
  • In a large bowl, mix the cream cheese, Frank's, Blue Cheese dressing, blue cheese, 1/2 cup of the shredded pepper jack, along with the spices until you reach a smooth consistency. Fold in the chicken, and spread the mixture into an even layer in a small (8x10, or pie plate) baking dish, topping with the remaining 1/4 cup of shredded pepper jack. Bake at 400 until bubbling throughout, about 20-25 minutes. You can also turn on the broiler at the very end to brown the top to your liking.
  • Scatter the chives or scallions over the top before serving, ideally hot out of the oven. Serve with pretzels, tortilla chips, crackers, and celery for dipping.

Notes

To roast chicken for this, use two to three bone in skin on chicken breasts, cook at 350 for 30 - 35 minutes.  Let cool, then remove the skin and bones, and shred the chicken meat into bite size pieces.  
This recipe is from chef John at Foodwishes.com, a great website for "guy food", which clearly is right up my alley.  https://foodwishes.blogspot.com/2012/01/baked-buffalo-chicken-dip-dont-bet.html
 
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Appetizers/Snacks, Breakfast

Ginger Scones with Orange Zest

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A perfectly balanced crumbly scone with candied ginger and orange zest.  Adapted from the basic scone recipe from Joanna Chang, of Flour Bakery, who I consider the queen of scones in Boston.  https://flourbakery.comhttps://flourbakery.com

I adore scones.  I try to buy a few and keep them in the freezer for early hockey mornings when I need a quick breakfast on the go.  I don’t like dry scones, and refuse to waste time on any that aren’t great.  It takes a good amount of fat, to make this work, and these have the right balance of everything – not too sweet, crumbly texture, and a hint of orange with candied ginger.  I think they are perfect. 

It’s a simple recipe using simple ingredients, and there are two tricks to making these great.  First, the cold ingredients should be really cold – like prep and measure and keep in the fridge until you mix it all together.  Second, it’s imperative to not over-mix the ingredients, which makes them tender.  

Chang’s recipe calls for not separating the scones fully until after they are baked.  You simply pat the dough into a circle shape, cut it like a pizza, and bake it as a disc, then re-cut the segments and separate after they are fully cooked.  

Ginger Scones with Orange Zest

Print Recipe
A perfectly balanced crumbly scone with candied ginger and orange zest.
Course Breakfast, Snack
Cuisine American, british
Prep Time 17 minutes
Cook Time 45 minutes
Servings 8 people

Ingredients

  • 2 3/4 cups flour
  • 1.5 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp kosher salt
  • 1/3 cup white sugar
  • 1/2 cup finely chopped candied ginger
  • 1 stick cold butter, cut into 10 pieces
  • 1/2 cup cold buttermilk
  • 1/2 cup cold creme fraiche, or full fat greek yogurt
  • 1 cold egg
  • 1 tsp grated orange zest
  • 1 egg yolk, beaten
  • 1-2 Tbsp granulated vanilla or turbinado sugar for topping (can also use regular)

Instructions

  • Preheat oven to 350 degrees, and center a baking rack with room to fit a pan with several inches clearance above.
  • Using the paddle attachment on a stand mixer, combine all of the dry ingredients (flour through sugar) until well blended. Add in the candied ginger, mixing to distribute evenly. Scatter the butter pieces over the dry ingredients, and mix until combined and the butter has broken down into pieces about the size of large raisins.
  • In a small bowl, whisk the buttermilk with the creme fraiche, egg, and orange zest. Add this mixture to the dry ingredients and mix on low speed for about 30 seconds, until the batter just comes together. You don't want to over mix, as the scones will have a tough texture. Remove the bowl from the stand, and use the dough to collect any remaining dry ingredients in the bottom of the bowl. Dump the dough onto a parchment lined baking sheet and pat it into a 8 inch circle that is about 1 inch in thickness. Using a sharp knife, cut the circle into 8 wedges (like a pizza). The scones will bake like this as a full circle, then you will cut along the same lines when they are done to separate. Brush the top with the beaten egg, and sprinkle evenly with the vanilla or turbinado sugar.
  • Bake for about 45 minutes (do not over-bake) and cut the scones into wedges along the scored lines. Separate and allow to cool until you are ready to eat. The scones are best warm out of the oven .

Notes

This recipe is adapted from a few versions of Joanna Chang's flour bakery scones, which typically use currants instead of ginger.  I swapped the candied ginger and added orange zest, which adds a nice sweetness - lemon zest would also be great here.  Flour bakery is one of the most legit institutions for scones.  Anywhere.  https://flourbakery.com
The scones can be made ahead, and either frozen before or after baking.  I tend to bake them, let them cool, then wrap individually in plastic wrap and store in the freezer so that I have them ready to go.  Ideally you would heat them up at 300 degrees for about 10-15 minutes, but 1 minute in the microwave on high does the trick in a pinch.  
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Dinner

Roasted Zucchini and Sausage Lasagna with Garlic Oregano Breadcrumbs

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The Ultimate Lasagna made up of the best parts of my favorite recipes in one dish that hits all the notes – sausage, roasted zucchini, goat cheese, and it’s all topped with garlic oregano breadcrumbs.

January is definitely a good lasagna month.  It’s really long, cold, and there’s not always a ton to look forward to, so lasagna can help.  This one is really helpful.  It is the culmination several recipes folded together to make my ideal version of this amazing dinner – and it can be made ahead.  We are expecting up to two feet of snow here this weekend, so let’s do this!

My two favorite lasagna recipes are both from the Barefoot Contessa, and I’ve been making them for years.  This recipe idea came from a desire to make both at once.  I know some people don’t like ricotta cheese, and I feel bad for them about that.  I think they’re missing out.  One trick to make the ricotta issue go away is to combine goat cheese into the mixture.  It ramps up the flavor and helps with the texture issue that likely is the root of it.  Ina was a genius for putting goat cheese in lasagna and I promise to always follow suit.  

The recipe has a few steps to prepare your layers, but it’s all easy and can be done simultaneously.  It’s best to have the ingredients not screaming hot, so plan to let the sauce cool a bit before assembly.  

Roasting the zucchini reduces the moisture content while also adding flavor – it’s a great trick for making any baked dish with vegetables.  Ina’s Roasted Vegetable Lasagna calls for Eggplant and Zucchini – I prefer to use only zucchini, but you could use whatever you like.  

Roasted Zucchini and Sausage Lasagna with Garlic Oregano Breadcrumbs

Print Recipe
the ultimate lasagna filled with roasted zucchini, sausage, goat cheese, and topped with garlic oregan breadcrumbs.
Course dinner
Cuisine Italian
Keyword lasagna, roasted vegetable lasagna, sausage lasagna
Servings 8 people

Ingredients

  • 3-4 small zucchini squash sliced lenghwhies, 1/4 inch thick
  • 1/4 cup olive oil, plus 2 Tbsp later
  • kosher salt & black pepper
  • 3 tsp dried oregano, divided
  • 2 Tbsp minced garlic (about 4 cloves), divided
  • 10 oz no boil flat lasagna noodles
  • 1 lb. mild chicken sausage, removed from casings
  • 16 oz whole milk ricotta cheese
  • 8 oz plain goat cheese (at room temperature)
  • 2 xl eggs, lightly beaten
  • 1/2 cup chopped fresh basil leaves
  • 2 tsp red pepper flakes (optional), divided
  • 1 cup freshly grated parmesan cheese, divided
  • 40 oz Rao's Marinara Sauce
  • 1 lb. fresh mozzarella
  • 1/2 cup Panko breadcrumbs

Instructions

  • Preheat the oven to 375 degrees. Line a baking sheet (or two if needed, don't crowd the pans) with the sliced zucchini, leaving a little space between them. Drizzle them evenly with olive oil, salt, pepper, 1 tsp of the dried oregano, and some red pepper flakes (1 tsp, if desired). Roast for 20 minutes, then add 1 Tbsp of the minced garlic, roasting an additional 5-10 minutes until the zucchini is slightly golden and shrunken a bit. This is the sign that the vegetables won't make the lasagna watery. Set the zucchini aside to cool a bit before assembly.
  • Set the oven temp to 350 degrees. Fill a large baking dish with the hottest tap water, and slide the lasagna noodles into the water, one by one to prevent sticking. Allow them to soak for about 15 minutes until they are slightly softened, but not cooked.
  • In a large saute pan, or sauce pot, cook the sausage in 1 Tbsp olive oil, breaking up into small pieces until no longer pink. Add the Rao's to the pot with the sausage, and cook over medium low heat for a few minutes to let the flavors meld. Set aside for assembly.
  • In a medium sized bowl, combine the ricotta, goat cheese, beaten eggs, chopped basil, red pepper flakes (if using) and 1/2 cup of the grated parmesan (reserving the rest for topping). I use a whisk to break up the goat cheese into the ricotta, and it's important to have the goat cheese at room temperate so it combines evenly.
  • When ready to assemble, make sure all of your ingredients are cooled enough to the touch. Starting with 1 1/2 cups of marinara, coat the bottom of a 9x13 baking dish, then arrange the zucchini slices on top - this can be done in one or two layers, depending on how big your slices are. Lay the lasagna noodles on top of the zucchini, then top with 1/3 of the sliced mozzarella, and 1/3 of the ricotta cheese mixture, in dollops to fit between the mozzarella. Repeat the process twice more, starting with the marinara, and finish with one final thick layer of marinara on the very top. Sprinkle the remaining 1/2 cup grated parmesan cheese, and either wrap the lasagna to bake later, or place in the oven at 350 degrees for 35-40 minutes. If cooking from the fridge or freezer, adjust the cooking time to accomodate (45-55 minutes should do it).
  • While the lasagna is baking, toss the Panko in 2 Tbsp olive oil, 1 Tbsp of the chopped garlic, 1 tsp of the oregano, red pepper flakes (optional) and 1/2 tsp each of kosher salt and pepper into a small saute pan, heating to toast to a golden brown color. When ready to serve, sprinkle the toasted breadcrumbs on top of the lasagna.

Notes

This recipe is extremely versatile and easy to make ahead.  You can omit the sausage to make it vegetarian, and adjust the level of spice however you like.  It works to bake directly from the fridge or freezer (just note extra baking times in the recipe).  
The lasagna combines my favorite parts from several different recipes, making it what I consider the ultimate dish.  Most notably, Ina Garten's Lasagna with Turkey Sausage https://www.foodnetwork.com/recipes/ina-garten/turkey-lasagna-recipe-1915666, and her Roasted Vegetable Lasagna https://barefootcontessa.com/recipes/roasted-vegetable-lasagna.  I also found inspiration for the breadcrumbs from Half Baked Harvest, which might be the best part (Tieghan uses these on many recipes, here is her blog) https://www.halfbakedharvest.com . 
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Appetizers/Snacks, Dinner, Lunch

Seared Flank Steak and Blue Cheese Quesadillas

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Seared Flank Steak Quesadillas, with melty blue and cheddar cheese, and spicy red and green onions.  A perfect weeknight family dinner, and a game day treat you can make ahead for a crowd.  Even if the Pats aren’t playing this weekend…

 

When I first got married, I really wasn’t much of a cook.  This was one of the first things I came up with when I started figuring things out.  It was inspired by our love of getting a good steak with blue cheese melted on top, but making it more economical and weeknight friendly.  It remains one of our favorite dinners, and now our kids love it too.  It’s easy, fast, and definitely much cheaper than a night out at a steak house – especially for 6.  

The only trick I have to share for making a good quesadilla is to make sure to layer cheese on either side right against the tortilla, and cover the top with something (either a pan lid or tinfoil) while you cook it, so ensure the cheese will melt properly.  

Seared Flank Steak and Blue Cheese Quesadilla's

Print Recipe
Seared Flank Steak Quesadilla with melty blue and cheddar cheese, red and green onions
Course dinner, Lunch, Snack
Cuisine American
Keyword steak quesadilla
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 people

Ingredients

  • 1.5 lbs flank steak
  • Avocado oil, Salt & Pepper for the steak can also use canola oil
  • 8 oz freshly grated sharp cheddar cheese
  • 8 oz crumbled blue cheese
  • 1 small red onion, halved, then sliced very thin
  • 2 bunches scallions, chopped
  • 12 flour tortilla's I like Trader Joe's Homestyle
  • sliced avocado, sour cream and cilantro for serving

Instructions

  • Heat a Cast Iron skillet over medium/high to high heat. Rub the flank steak with a generous coating of kosher salt and cracked black pepper. Set aside until skillet is ready.
  • When the skillet is very hot, pour 1-2 Tbsp Avocado or Canola Oil (something with a high cook point), and add the steak, cooking until well seared and the skin releases from the pan - flip, and continue to cook to your desired level of doneness. I suggest not over-cooking, as the steak will continue to heat in the quesadilla's. I do about 4-5 minutes a side for medium rare. Let the steak rest, then slice thinly against the grain for use in the quesadilla's.
  • Wipe out the skillet, and reheat over medium-low heat while you prepare the quesadilla ingredients. When ready, place another tablespoon or two of the oil, lay down a tortilla, top with cheddar cheese, sliced steak, red onion, chopped scallions, and finish with the crumbled blue cheese and the top tortilla. I use a lid from a small saucepan to top the quesadilla while it cooks, to help melt the cheese inside. You can also use a piece of tinfoil for this. When the cheese is melting and the tortilla is golden brown, flip and continue heating on the other side. The total process only takes about 5-7 minutes. Repeat with the remaining ingredients, using another tablespoon of oil for each quesadilla. Let the quesadilla's rest for a few minutes before cutting into triangles. Serve with sliced avocado sour cream, and chopped cilantro.

Notes

These can be made ahead and either kept warm in a low oven, or reheated for later use.  They are great as leftovers, and you could cut into small triangles for a game day appetizer.  
Some kids (and adults) don't like blue cheese - feel free to use just cheddar as they will still be delicious!
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Appetizers/Snacks, Breakfast, Smoothie

Winter Citrus Immunity Smoothie

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A delicious winter smoothie to boost your immune system, and wake up your taste buds!

It’s January, a month when everyone seems to focus more on nutrition and wellness, even in a normal year.  Add to that a colossal surge in viral cases in this seemingly endless pandemic, and you have the makings for an over the top desire for overall health.  This smoothie fits the times perfectly.  I first made this two years ago, from this recipe and immediately fell in love.   https://www.halfbakedharvest.com/immune-boosting-winter-citrus-smoothie/. 

This smoothie perfectly balances all the flavors and delivers a huge punch of vitamin c – something we all could use more of these days!  Berries and mangoes make things sweet, while ginger and cayenne bring the heat, and the pomegranate and orange juices pull everything together.  

If you are making this for someone who won’t like the heat, you can add more honey, and omit the cayenne and turmeric.  I would still suggest using the ginger, but you could lighten the amount.  

Winter Citrus Immunity Smoothie

Print Recipe
A zingy blend of winter citrus, ginger, turmeric, raspberries and beets to boost your immune & digestive systems.
Course Breakfast, Drinks
Cuisine American
Prep Time 10 minutes
Servings 2 people

Equipment

  • blender

Ingredients

  • 1 cup frozen mango chunks
  • juice of one lemon
  • 3/4 cup freshly squeezed orange juice
  • 1/2 tsp ground turmeric (you can use less)
  • 1/4 tsp cayenne (optional)
  • 1-2 tsp freshly grated ginger root
  • 1 Tbsp honey
  • 1 small red beet, peeled and chopped
  • 1 cup frozen raspberries
  • 1 cara cara or navel orange, peeled and segmented
  • 1/2 cup pomegranate juice
  • pom seeds and ground nutmeg for topping

Instructions

  • This smoothie is made in two batches to preserve color and make it fun. First, blend the mango chunks with the lemon and orange juice, turmeric, cayenne ginger, and honey. Pour into two glasses to form the base layer.
  • Rinse out the blender, then make the red batch, blending the beets, raspberries, segmented orange, and pomegranate juice. Top the glasses with the second layer, stir a bit to combine if desired. Garnish with pomegranate seeds and ground nutmeg.

Notes

This smoothie is from Tieghan Girard's Half Baked Harvest.  It leans on the spicy side, so adjust for your own tastes, and you can omit the cayenne and turmeric completely if you wish - they do, however, offer great digestive properties for gut health.  
If you are new to using beets, make sure you have a piece of parchment paper to protect your cutting board when chopping, as the juices will stain easily.  
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Dinner

Skillet Roasted Mexican Chicken

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Mexican spiced chicken breasts with melted cheese, seared and roasted in a cast iron skillet.  Easy for a weeknight and delicious enough for a weekend!

This is one of those recipes that isn’t much of a recipe, but more a method.  It mimics blackened chicken, but with a Mexican twist.  We love Mexican food, and this is an easy way to make a start to a meal that spins into many variations – pleasing different needs with one main course.  Add it to a burrito bowl with rice and beans, top a salad, or just eat the chicken on its own – it all works.  

The simplicity of this recipe is why it shines – it’s easy, fast, and uses only a few ingredients.  The chicken is seasoned with taco spices, pan seared, then roasted with cheese on top to finish in the oven.  This process leads to juicy chicken, without the hassle of trying to perfectly cook chicken through on the stove top.  I love Trader Joe’s taco seasoning, or you can use this recipe for homemade if you have time – 

https://walestable.com/oven-baked-tacos-with-cilantro-ranch/

This method for cooking chicken works in a million recipes – blackened, just salt and pepper, with or without cheese.  The ease comes from the circulatory heat of the oven evenly cooking the chicken breasts all the way through instead of relying on heat from the pan to do all the work.  

Skillet Roasted Mexican Chicken

Print Recipe
Mexican spiced chicken breasts, pan seared and oven roasted with melty cheddar and pepper jack
Course dinner
Cuisine Mexican
Keyword Mexican, Chicken, Roasted Chicken, Skillet Chicken
Prep Time 5 minutes
Cook Time 25 minutes
Servings 6 people

Ingredients

  • 6 split chicken breasts
  • 2 Tbsp Mexican or Taco Seasoning (my recipe link in notes below, or store-bought)
  • 3 Tbsp Canola or Avocado Oil
  • 12 oz Grated Cheese Cheddar, Pepper-Jack, Montery Jack - anything you like!
  • sliced avocado, cilantro, sour cream for toppings

Instructions

  • Preheat the oven to 350 degrees, and position a rack in the center of the oven
  • Heat an oven-safe skillet over medium heat - I prefer cast iron for recipes like this.
  • Rinse and pat the chicken breasts dry, then season liberally with the taco or Mexican seasoning on both sides.
  • Heat the oil in the skillet, and sear the chicken breasts (three at a time, so in two batches) for about 7 minutes , then flip for a minute or two. Remove to a plate, and then repeat with the remaining three chicken breasts. When done, load all of the chicken back into the skillet, leaving the more cooked sides facing UP. Top evenly with the grated cheese, and throw the skillet into the oven to roast for approximately 8-12 more minutes, depending on the thickness of your chicken breasts. NOTE: if you are only making 3 or 4, you can do this whole process in one step, but if you do more than that the chicken won't sear properly. Alternatively, you can use two skillets at the same time, and roast simultaneously as well. Chicken is cooked when it reaches 160 degrees - it will continue to cook as it sits in the pan out of the oven.
  • When the chicken has rested, serve sliced over Spanish rice, a salad or chopped into taco's. This is a great leftover item for lunch the next day. Toppings like sliced avocado cilantro, salsa and sour cream are great additions. Enjoy!

Notes

This is a very adaptable recipe that makes great leftovers - the chicken stands alone, goes great with rice, salad, into tacos or quesadilla's, burritos - you name it.  It tastes just as good the next day, and is quick and easy with little prep and only one pan.
Taco seasoning - you can use this recipe, or make your own, and store bought is great too - I love Trader Joe's taco seasoning.  https://walestable.com/oven-baked-tacos-with-cilantro-ranch/
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Sweet

Peanut Butter Balls

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the ultimate holiday treat – chocolate covered peanut butter perfection!

If there is one treat from my childhood that makes me think of Christmas, it’s these chocolate peanut butter balls.  We spent most years celebrating with my cousins, three older boys to our three girls, and they affectionately called them “Elephant Balls.”  We avoided that title and stuck with the more benign “peanut butter balls”.  Whatever you call them, they are delicious and I warn you that if you make them, you should double the batch.  Or triple.  

I neglected to take an ingredient photo for this one, but it’s so simple, it really isn’t necessary.  Peanut Butter, butter, confectioners sugar, Rice Krispies, chocolate and coconut oil.  That’s it.  Just make sure you use the old school Jiff or Skippy peanut butter – the natural stuff just doesn’t cut it in this recipe.  

These require no baking, come together quickly, and despite the mess, they really are fun to make.  It’s a great recipe to get kids involved with.  

Peanut Butter Balls

Print Recipe
crunchy peanut butter balls covered in decadent chocolate
Course Dessert
Cuisine American
Keyword peanut butter balls, chocolate peanut butter
Servings 24 balls

Ingredients

  • 16 oz jar of creamy peanut butter Jiff or Skippy - not the natural stuff
  • 1 stick butter, at room temp or slightly softer
  • 1 lb confectioners sugar
  • 2 cups Rice Krispies cereal
  • 24 oz chocolate chips (semi sweet or milk, or mixed)
  • 2 tbsp coconut oil

Instructions

  • In a large bowl, combine the peanut butter and softened butter, then mix in the powdered sugar. Last, add the Rice Krispies, using your hands to combine all the ingredients into a relatively balanced dough.
  • Line a baking sheet with parchment paper, and start rolling balls of the dough that are roughly the size of a ping pong ball. Stack them on the baking sheet, and refrigerate for 30 minutes.
  • In a glass bowl over a pot of boiling water, melt the chocolate along with the coconut oil until smooth and runny. You can use any kind of chocolate, semi sweet and milk chocolate is a great combination, but pick one or the other if you prefer.
  • When the balls have chilled, and the chocolate is ready, line another baking sheet with parchment paper. Using two large spoons, start dipping the peanut butter balls into the chocolate, dripping the excess before placing onto the new baking sheet. Allow them to cool, and store in the fridge for up to 10 days in an airtight container.
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Dinner

Weeknight Bolognese

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Easy pasta bolognese, delicious and simple – from the Barefoot Contessa!

This recipe is completely untouched as it is perfection in a bowl – Ina Garten’s Weeknight Bolognese cannot be improved upon.  It’s one of the recipes that made me want to start this blog – worth sharing and repeating, again and again.  We used to make it every Friday night – it’s also showing up on birthdays and would be an amazing Christmas dinner!

Critics say this isn’t bolognese, as it doesn’t have the long list of ingredients and doesn’t take all day to simmer.  The simple fact is that it tastes as good as the real deal, and is honestly one of the easiest dishes to make.  It can be prepared ahead, easily reheated, frozen, delivered, and gifted.  It’s a multi-tasking meal that you all need to make, if you haven’t already.  

Weeknight Bolognese

Print Recipe
Barefoot Contessa's most perfect pasta recipe - easy and absolutely delicious!
Course dinner
Cuisine Italian
Keyword bolognese, pasta
Prep Time 10 minutes
Cook Time 20 minutes
Servings 6 people

Ingredients

  • 2 Tbsp olive oil
  • 1 lb ground beef (85-90% lean)
  • 4 colves garlic, minced
  • 1 Tbsp dried oregano
  • 1/4 tsp red pepper flakes
  • 1 1/4 cups red wine, divided I use Pinot Noir or Cabernet
  • 1 28 oz can crushed tomatoes I like San Marzano
  • 2 Tbsp tomato paste
  • kosher salt and black pepper
  • 1 lb dried pasta
  • 1/4 tsp ground nutmeg
  • 1/4 cup fresh basil leaves, torn or chopped
  • 1/4 cup heavy cream
  • 1/2 cup grated parmesan, plus extra for serving

Instructions

  • Heat 2 Tbsp olive oil in a large dutch oven or high sided skillet. Add the ground beef, breaking up and stirring until cooke through and is no longer pink in color, about 5 minutes. Stir in the garlic, oregano and red pepper flakes, and cook for one minute. Pour 1 cup of the wine into the pot and stir to scrape up any ground bits from the bottom of the pan. Add the tomatoes, tomato paste, 1/2 Tbsp kosher salt and 1 tsp black pepper, stirring until combined. Bring to a boil and then reduce to a simmer for 10 minutes.
  • Meanwhile, bring a large pot of salted water to a boil, and cook the pasta according to package directions, for al dente.
  • While the pasta cooks, finish the sauce. Add the nutmeg, basil, cream, along with the remaining 1/4 cup red wine to the sauce and simmer for a few more minutes until slightly thickened. Add the grated parmesan at the very end, then toss with the cooked pasta. Garnish with extra grated parmesan and freshly torn basil leaves. ENJOY!

Notes

This recipe is on a weekly rotation in our house, and shows up for holidays and birthdays as well.  It's easy enough for any night, but special enough for the best occasions.  It's foolproof, simple, and I love it.  Thank you Ina!
This is also a recipe you can double, triple, even quadruple for a crowd.  The sauce freezes well in quart size containers, and always tastes even better the next day.  I also think it would make an excellent lasagna sauce - maybe a future recipe!
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Appetizers/Snacks

The Best Chex Mix, Ever.

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It’s the holidays, and this means it’s time to make Chex Mix.  This one is much like the classic recipe, with more of the good stuff, and some upgraded ingredients.  It’s so good, I’m going to make it throughout the year – life is too short for holiday snacks to only come around in December!

Chex Mix is one of the most nostalgic foods from my childhood – the ultimate holiday snack that brings back the best memories with every bite.  This one is ramped up with extra flavor all around, and a slight change up on ingredients.  

My mom always made this with cheerios, which aside from the pretzels, was my favorite part.  I think it was because the cheerios soaked up so much of the butter, so when I wanted to make a better batch, I added more butter, and instead of cheerios, I used oyster crackers.  They have a similar soak-ability but don’t get as lost in size – it worked out perfectly!  

BEST CHEX MIX EVER

Print Recipe
Classic Chex mix, with a little more of all the good stuff
Course Appetizer
Cuisine American
Keyword chex mix, snack mix
Prep Time 5 minutes
Cook Time 1 hour
Servings 10 people

Ingredients

  • 12 Tbsp melted butter
  • 4 Tbsp Worcestershire sauce
  • 2 tsp Lawry's Seasoned Salt with the red top!
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 3 cups corn Chex cereal
  • 3 cups rice Chex cereal
  • 2 cups wheat Chex cereal
  • 2 cups pretzel sticks or snaps
  • 2 cups oyster crackers
  • 2 cups cashews

Instructions

  • Preheat oven to 250 and set two racks in the center of the oven.
  • Combine the melted butter with all of the seasoning, and set aside while you toss the snack mix together.
  • In a very large bowl, throw all the cereals, pretzels, crackers and cashews together and mix. Slowly pour 1/2 of the butter mixture over the snacks, and toss to combine. Finish by adding the rest of the melted butter and seasoning, making sure to mix very thoroughly - doing this in two stages helps to ensure a more even coating of the good stuff!
  • Spread the snack mix between two large baking sheets, and bake in the oven at 250 degrees for one hour, stopping to stir and rotate the pans 1/2 way through.
  • Cool and store at room temp in an airtight container - lasts for a week, if it doesn't disappear immediately!
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Sweet

Chocolate Brownie Tart with Salted Caramel Segments

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Rich and Delicious Dark Chocolate Homemade Brownie, baked into a tart and studded with salted caramel shards.

Our family is lucky to celebrate many birthdays during the month of October, which means a lot of cake in a short stretch.  Sometimes you want to celebrate with something that isn’t cake – enter this brownie tart.  It hits all the satisfying notes of brownies but in a cake shape that makes it feel festive.  It’s special enough to stand out in any pan, so adjust for what you have on hand.  To be quite honest, I personally would prefer this to pumpkin pie at Thanksgiving. 

This recipe includes a salted caramel candy that you stick into the batter before baking, and it requires cooling time, so if you want to use this part, plan ahead.  It’s simple to make, but slightly time consuming for cook time (15 mins) and cooling time (20 mins).  You could omit this step and the brownies will be delicious too.  

 This recipe is based on Tieghan Girard’s Caramel Mocha Nutella Brownies, with some tweaks I felt balanced things a bit.  Her recipe can be found here – it’s amazing too!  https://www.halfbakedharvest.com/caramel-mocha-nutella-brownies/#wprm-recipe-container-112818

Chocolate Brownie Tart with Salted Caramel Segments

Print Recipe
Crinkle Top chocolate brownies studded with homemade salted caramel pieces
Course Dessert
Cuisine American
Keyword chocolate brownies, salted caramel
Servings 10

Equipment

  • Tart pan.

Ingredients

Homemade Caramel Slab

  • 2/3 cup sugar
  • 4 Tbsp salted butter
  • 1/2 cup heavy cream
  • malden sea salt for sprinkling on top

Brownies

  • 12 Tbsp salted butter
  • 1 1/2 cups semi-sweet chocolate chips
  • 1 cup sugar
  • 1 Tbsp instant coffee granules optional
  • 2 tsp vanilla extract
  • 3 large eggs
  • 1/3 cup all purpose flour
  • 1/3 cup unsweetened cocoa powder I use Hershey's
  • 3/4 tsp baking powder
  • 1/2 tsp kosher salt

Instructions

Homemade Caramel Slab

  • Line a baking sheet with parchment paper, and make room for it in the freezer if possible, or at least the refrigerator. The Caramel will need to fully cool before you make the brownies.
  • In a large saucepan, cook the sugar over medium heat, watching carefully not to burn or cook too quickly. The sugar will slowly turn into a caramel color over the course of about 7-8 minutes, with frequent stirring to prevent hot spots. When you have reached the desired color, add the butter, melt completely, and then stir in the cream, continuing to cook over medium heat for several more minutes. You want the caramel to hit a consistency where it coats the back of a wooden spoon - about 4 minutes more.
  • Off the heat, pour the hot caramel (CAREFULLY!) onto the parchment paper on the baking sheet, and sprinkle with flaked sea salt if desired. Transfer it to cool in the freezer for about 20 minutes.
  • When completely cooled, break the caramel into small shards to literally stick into the brownie batter right before cooking. You will have some leftover - this is great for snacking!

Brownies

  • Preheat the oven to 350 degrees.
  • If using a tart pan, grease liberally. If using a brownie pan or regular baking pan, line with parchment paper and grease as well.
  • In a large glass bowl, melt the 12 Tbsp butter and 1 cup of the chocolate chips, reserving 1/2 cup to stir into the batter. Heat for 1 minute, then stir and continue to cook at 20 second intervals until you hit a smooth melted consistency - this happens quickly, so don't burn the chocolate. When it's melted, stir in the sugar, vanilla, and the coffee granules.
  • In a small bowl, whisk the three eggs until whipped and fluffy (this will help the brownies with a crinkle top crust), and fold into the batter. Combine the dry ingredients (flour, cocoa powder, baking powder and salt) and stir gently into the batter until well mixed. Fold in the remaining chocolate chips, and pour the batter into the prepared pan. Stick shards of the broken caramel into the dough, as desired, then bake in the preheated oven for about 25- 30 minutes (time will vary based on pan size).
  • I like to serve these in wedges with vanilla ice cream on top - they are incredibly rich, and best served warm.

Notes

This recipe combines aspects from several of Tieghan Girard's on Half Baked Harvest, but most closely resembles her Caramel Mocha Nutella Brownies posted recently.  My version omits the Nutella, as well as the Kahlua, and I made extra caramel for topping.  
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