Is there a more classic game day dish than Buffalo wings? Maybe football season should be called wing season. I love Buffalo sauce so much, I think I could eat it on just about anything. Every football season, I make Buffalo wings for at least one or two watch parties, and they tend to disappear fast off a buffet table. Most restaurants fry their wings to get them crispy, but if you know a few secrets, baked Buffalo wings can be even better than fried.
All through the summer, our family counts down the days until football season starts again for our favorite college team. September is finally here, and the wait is over! Our team is 2-0 so far. If we don’t have tickets to the game, we usually have a watch party with our favorite game day foods, like these baked honey barbecue wings with easy ranch dip. My family loves these wings so much, I make them even when it’s not football season.
One thing that ruins wings is soggy skin. The wings need to be cooked long enough that most of the fat gets rendered out of the skin, but not so long that they dry out. Most restaurants fry their wings, but you can get perfectly crispy, restaurant-style wings from the oven if you know a few secrets.
We recently returned from a big family reunion near Yellowstone National Park with a whole lot of memories and a cute little jar of huckleberry honey. If you’ve ever been to the Yellowstone area, you know you can buy huckleberry anything: jam, syrup, candy, even hot sauce. If you go, make sure to try the huckleberry ice cream! I thought the huckleberry honey looked yummy, and immediately I started thinking of things I could eat it with. These easy drop biscuits came to mind.
Allie’s Fool-Proof Buttermilk Biscuit recipe is one of the most popular recipes on our site, for good reason, because they’re delicious, buttery and flaky. These easy drop biscuits are even faster to make, because they don’t require rolling or cutting. You can make them start to finish in about 20 minutes. You don’t need any specialized ingredients, just basics you probably always have in your refrigerator and pantry. These biscuits are crisp on the outside, tender and flaky on the inside, and taste great with just about any meal.
This summer has been absolutely crazy at our house, with one daughter moving to another state, another daughter getting married, and a major renovation (still not finished) for the kitchen. I’ve been pulling out all my easiest, quickest and tastiest recipes to try to keep everybody fed during the chaos. This crock-pot honey balsamic chicken with carrots is perfect for busy days. It’s a main dish and side dish all in one, with fabulous flavors the whole family loves.
The key to this recipe is one of my favorite flavor combinations: balsamic vinegar and honey. Add a touch of garlic and a little bit of red chili oil, and you have a subtly sweet sauce with a depth of flavor that perfectly complements chicken and carrots.
Sometimes a recipe is so beloved that you make it again and again, until it becomes a family tradition. In our family, one of those beloved recipes is a simple, rustic white bread we call Spanish bread. I’ve made hundreds of loaves of this soft, fine-textured bread, for my family to eat and to give away to friends and neighbors.
My husband’s brother got this recipe from a baker in Barcelona, where he lived for a couple of years. It gets its softness from a little bit of extra virgin olive oil, a typical Spanish ingredient.
Baking bread can be intimidating at first, and to be honest there are many ways to mess it up. But if you know a few baker’s secrets, you can create a beautiful loaf of bread to be proud of. These step-by-step instructions will help guide even a beginner baker.
I love cooking from scratch, especially on weekends when I have a little extra time. But most nights, I’m scrambling to come up with a healthy, tasty dinner, and it feels like a real challenge. That’s why I’ve developed a few recipes I call “Costco hacks,” which means they’re put together quickly with basic ingredients from my favorite warehouse store. This pesto rice is a go-to recipe I’ve made many times.
This dish has been a big hit at our house with adults and kids alike. The brown rice absorbs huge flavor from the pesto and lemon juice, grape tomatoes add freshness, pine nuts add richness and crunch, and cooked chicken turns the whole thing into a substantial entree. The recipe requires only 6 basic ingredients and 30 minutes to make, if you have chicken and rice already cooked.
There’s something so satisfying about a plate of pasta with a hearty, flavorful marinara sauce. It’s a meal that can be put together in a hurry, when you’re low on groceries or have no idea what to make, and it’s inexpensive but still delicious.
When my husband and I were dating, he pretty much lived on pasta. At the time, we were both waiting tables at the Old Spaghetti Factory, and they gave us a free plate of pasta every shift. I’m pretty sure he would have eaten spaghetti and pizza for breakfast, lunch and dinner every day. His Italian mama made him spaghetti at home, too, always with her homemade sauce.
Over the years, I’ve developed my own marinara sauce recipe, and I usually make it using the pressure cooker or Crock-Pot. My recipe uses carrots and celery in addition to tomatoes, onions and garlic, with a touch of extra virgin of olive oil. I love having this sauce on hand, to top pasta, grilled chicken or zucchini noodles, or to use as a dip for breadsticks. You can also use it for baked pasta dishes like Allie’s Baked Caprese Tortellini.
Ok folks, I just might have a new favorite pasta recipe. This Baked Caprese Tortellini is super cheesy, delicious, and simple. Caprese and tortellini are two of my favorite things, so it just makes sense to bring them together into one cheesy skillet of deliciousness. It only requires 6 ingredients and can be made start to finish in about 30 minutes.
This Easy Garlic Parmesan Chicken is on my meal plan this week, and it’s one of my favorite quick and easy chicken recipes. I love making chicken breasts or cutlets for dinner because they’re so simple and versatile, but they don’t always turn out great. They dry out easily, and can sometimes be lacking in flavor. This recipe is great because it’s an easy weeknight dinner that’s a lot more flavorful than most chicken breast recipes, and doesn’t get dried out. The marinade is to die for, and it has a wonderful garlic-y, fresh flavor.
So, what makes this recipe especially easy? Instead of breading each piece of chicken by hand, you just have to quickly toast the breadcrumbs, then use them to top the chicken breasts. You don’t have to go through all the dipping and breading but you still get the satisfying texture and flavor of the breadcrumbs.
I don’t know how many times I’ve walked by one of those food carts that sell cinnamon almonds and just had to stop and enjoy the amazing aroma – I love to smell roasted cinnamon almonds almost more than I love eating them. This recipe for sugar & spice pecans will fill your kitchen with the scent of toasted nuts, brown sugar, vanilla and spices, but with a savory touch of salt and a little kick of pepper.
Sweet, salty and spicy is an addictive combination. When I make these pecans, I usually find my family hovering around them as they cool on a sheet of waxed paper, waiting until they’re ready to eat. I make these pecans as a topping for salads, especially my Berry Spinach Salad with Feta, but they’re also excellent by themselves as a snack.