Picky eating ain’t my thing, but when it comes to potato salad, I’ve got a few ground rules. No eggs. No raw yellow/white onions. No Yukon Golds. No yellowy matter pretending to be dressing. So usually, I’m pretty disappointed when it comes time to grab some from the picnic spread.
This recipe – saves me from all that nonsense. It’s got creaminess, tang, zip, texture, chunk, and funk. I’d like to think of it as a little slice of potato salad heaven.
You didn’t think we were gonna make it out of rhubarb week without a visit from my dear friend Beer, did you???
My name is Megan. And I’m a diary-holic.
I’m not sure if you’ll find this as shocking as I did, but I searched and searched for the medical term for this phenomenon and apparently – there isn’t one. Names for being afraid of dairy, but nothing for loving it? I find this appalling!
Chips and dip. Crackers and spread. There are approximately 6.8 billion combinations of the two, and like the quest for the Holy Grail, I will never tire of tracking down and making all of them.
I obviously have no idea how many combinations there are, but I’m guessing there are as many as there are people on the planet to come up with them. These simple, comforting, and wonderful snacks are truly one of life’s greatest pleasures. That time, I wasn’t exaggerating.
Hold on to your knickers kids… this ain’t your Grammy’s cornbread. This is a knock-your-socks off, set-fire-to-those-taste-buds, reach-for-an-ice-cold-beer, cornbread. There’s something so simplistic and divine about a hot piece of cornbread slathered with honey and butter, but simplistic ain’t my thang. Enter jalapeños, Habanero cheese, beer, and a whole lot of other goodness.
By now I’m hoping you’ve dusted off those greasy grates and thrown down some serious meat and veggies, getting your grilling hearts aflutter. While you might only be concerned about the best way to get some char on massive steaks, thick burgers, or ribs, let’s not forget that those nice healthy vegetables get the same awesome boost from some grill time.
So here we go- I’m about to write a check that I’m positive my butt can cash… this is best and only way to eat grilled corn on the cob. Seriously folks, I’ve made this dozens of times and it’s come out perfectly every single time. This is different, easy, and delicious. Do yourself and your fellow diners a favor and add this to your grilling lineup.
What could be better than a beautiful bounty of fresh green spring vegetables? Said bounty coupled with cheese and served in dip form, obviously!
Get your dip hand strong cause this guy is creamy, cheesy, zippy and the perfect way to pretend to get your veggies.
If the return of Mad Men has you wanting to put on your best Betty Draper-Francis hostess act, sans cigarettes, dysfunctional relationships and kids running around with plastic bags on their heads, have I got a treat for you. An updated take on a 60s classic, these puffs are perfect for a wedding/baby shower, Spring brunch or luncheon, or a swanky cocktail party full of throw-back appetizers.
If you’ve ever been intimidated by making this kind of puff for savory or sweet treats, don’t be, I’m here to tell you they could not be easier. They come together in no time, with minimal effort, and the beer adds an amazing dimension to the flavor. Don’t listen to those silly recipes telling you to put the dough in a pastry bag and pipe them, they’re just as gorgeous by simply dropping them by tablespoons.
It’s by pure accident that I’m posting my St. Patrick’s Day Feast – before March 17th! (I don’t want you to think I’m losing my procrastinating ways). So hopefully, this will give you some ideas for maximizing your drinking family time on Saturday. This plan is for a day of cooking, with very little of it spent actually cooking – love it!
A salad recipe, I’ve contemplated posting one for some time now, but it always seemed like posting a recipe for a club sandwich – they’re basic, and no two people like their salads or sandwiches the same way. I say rye, you say wheat. I say mayo, you say mustard. I say bacon bits, you say stop with the comparisons!
But I’m pumped for this salad… it’s delicious, and the perfect opening act for any main course. Plus, I don’t want you all to think that I never eat or cook anything other than meat, cheese, bread and sweets.
