This cheese ball is creamy, zesty goodness that’s sure to be a hit at your next party, or just make it for everyday snacking!
A zesty, creamy Louisiana-style sauce perfect for crab cakes, po’ boys, shrimp, or onion rings. Make it at home with this easy recipe!
This tangy homemade steak sauce is ready in just 15 minutes and is made with ingredients you probably already have in your pantry and fridge. Even when we aren’t empty grocery store shelves from people panic-buying everything, I usually make my own steak sauce. I made this the other night to go with grilled strip
I had a friend over for drinks and food after work the other day. I love that she’s always up for trying my food experiments! She’s also a great person to bounce ideas off of, so we were brainstorming different types of recipes I could post. We decided to make a batch (or two) of
I was going to make this as a dry rub for filet kabobs last night, but I discovered my steak was bad. I changed this into a marinade for grilled chicken and it did not disappoint. The mustard and tarragon are a great pairing! I ended up also using it on the grilled peppers and
This chili was perfect for the snow day we had here a couple of weeks ago. I let it simmer on the stove for several hours, but it could also be done in a slow cooker. The beef was super tender, and the chili had a lot of flavor. I’ve included instructions for either method below.
Some of the links in this post are affiliate links, which means I receive compensation if you make a purchase using the link (more information). Yesterday was a very cold day, and I wanted some comfort food. I didn’t feel like chili, and I wanted another excuse to use my Le Creuset braiser. So, yes,
Whenever I eat a dish I love at a restaurant, I love the challenge of trying to make it home. There’s a local restaurant near us that has this amazing red wine onion soup. This soup is so good that someone I know who used to be a french onion soup hater orders it every time
We had a blizzard last year, and I wanted to make something warm for us to eat while taking breaks from shoveling feet of snow. I’ll be making this again for sure during the next mega-snow! I call it a chili-stew because it has some elements of a chili and other elements of a stew.