Wings are an integral part of the football watching experience, and since there are two games this weekend, and two teams emerging victorious and heading to the big dance, it’s so obvious that you need two wing recipes for Conference Championship Sunday.
I’m hoping the Super Bowl means the 49ers and Ravens are throwing down, but that’s neither here nor there – ON TO THE WINGS!
Curry, you fabulous spice, why must I always sleep on my love for you? Every time I add this fabulous powder to a dish I’m reminded of my love of Indian cuisine, and my need to eat it more often.
If you’re not crazy for curry like me, may I inform you that curry is said to prevent certain diseases like colon cancer and Alzheimer’s. If that’s not enough… it’s claimed to be one of the most powerful aphrodisiacs, wink, wink.
While Valentine’s Day may be a ways away, I have a sneaking suspicion that there are those among you that have abandoned your New Year’s Resolution – swearing off carbs and sugar, in favor of loftier aspirations – such as mastering some baking skills, or boning up on your recipe reading. I applaud you. Now let me help.
Here we are friends, at the end of another year, and the beginning of another. So much to look back on, so much to look forward to.
There were ups and downs, tears and laughter, loss, love, travel, work, music, sports, firsts, lasts, and oh, was there food and beer!
One of the funniest Tweets I’ve seen in awhile came this week from MayChow. “Egg Nog (for me) is like that guy that you’re just not into. You see each other every Xmas & at parties, you give it a try, but nada.” I couldn’t agree more. I get that eggnog is festive, but quite frankly it’s just kinda gross.
Feeling the need to include it in this holiday recipe line-up, and already having given you my Beer Nog recipe last year, coming across this Eggnog French Toast seemed the ideal compromise.
You didn’t think I could make it through a holiday extravaganza without beer making its way into the mix… did you?
From start to finish the smells this cake produces are insane. The smell of stout and molasses getting together is reminiscent of Brew House smells, so you know I was diggin’ that! The cake baking fills the house with smells that could not be more Christmasy.
Stumbling upon Ina whipping up these nuts one day, I knew I had to bring them to the holiday party. My only complaint… where’s the booze girl? I added bourbon to mine, and a few tablespoons of Vermont Maple Liquer Sapling. If you can find this in your area… get it, it’s amazing!
This nuts pack some serious punch with the chipotle powder and an unexpected depth of flavor from rosemary and bourbon. They’re super yummy… make two batches, they’d make a great present for anyone not allergic to nuts… and/or awesomeness!
I love the holidays… not like, not get moderately excited over… I GET FRIGGIN PUMPED! It matters not that stores start putting up trees and lights and pumping Mariah Carey the day after Halloween, my excitement will not die! I’ve been extremely fortunate to have the fondest memories of the holidays from childhood till today. They haven’t always been filled with the most pleasant of situations, with myriads of presents, with the best health, or someone to snuggle under the mistletoe with – but they have always been filled with love, with togetherness, with hope, and with promise. Whatever your religious convictions… it’s my sincerest wish that all your holiday seasons are filled with laughter, music, togetherness, good food, new beginnings and most of all… hope.
Now back to the food… today marks the beginning of a beautiful festive food journey. From now until Christmas I’ll be posting recipes everyday that are twists on quintessential holiday foods and bevies.
Dear friends, please wake me when it’s combine time, because I can take no more of this football season! Every week seems more painful than the last… the losses pile up on the NFL, NCAA and Fantasy football front!
My dear Brownies take the field tonight against the Steelers, and all I have on my side is hope, faith, and buffalo chicken dip in egg roll form!
This here soup was my go-to last year, so naturally when I went to make it for a nice Soupy Sunday post, my recipe was nowhere to be found.
This isn’t quite the masterpiece I’d tweaked last year but it came pretty darn close. With all the cheese I packed into this it turns out almost like a fondue.
