Happy Thanksgiving! Michael and I enjoyed a delicious dinner with his family — and this cranberry Jello salad was on our menu. It’s one of my personal holiday favorites, because it’s a family recipe that I grew up eating for every Thanksgiving and Christmas dinner. We hope you give it a try!
On Monday, I posted about our delicious build-your-own sub sandwiches. Today, I want to share the recipe for the homemade sub rolls that I usually make for them — they really bump things up a notch from store-bought rolls.
These sub buns are simple and easy to make — of the 2 1/2 hours from start to finish, there’s only about 15 minutes of hands on time. My secret is to use a silicone bread mold to shape and bake the rolls (a la most sub shops). That way, you’ll get perfect rolls every time. So, without further ado, here’s the recipe:
This refreshing, vinegar-based coleslaw is my new favorite summer side dish. Michael found this recipe a couple months ago when we were looking for something to go with Jamaican jerk chicken. I made a couple small tweaks to the recipe, and we like it so much that I’ve made it at least once a week since.
I usually make this recipe with finely shredded cabbage (a mix of red and green cabbage looks nice), but it’s also delicious with a mix of cabbage and broccoli slaw, as long as you still use 6 cups total. Either way, you’ll want to refrigerate the slaw for at least one hour (or overnight) before serving. It’s delicious alongside any grilled meat or picnic meal. Enjoy!
I don’t post — or make — very many dessert recipes, but this peach cobbler recipe is definitely worth sharing. In fact, it’s pretty much the only dessert I’ve made this summer. I suppose I could make something else, but this recipe is just so good that I don’t want to. So, if you’re looking for a knock-your-socks-off dessert, look no further.
There are two caveats: The first is that the cobbler is best eaten the same day you make it. The second is that you may not be able to stop eating it. And may I recommend topping it with a scoop of vanilla ice cream?
My Easter dinner menu is now a 2-year tradition: lamb, minted peas, crescent rolls, and these au gratin potatoes. Apparently the other part of this tradition is that I don’t make these recipes except on Easter (although the crescent rolls need to make it back into regular rotation, I think).
These au gratin potatoes are creamy and cheesy, with a delicious crunchy panko topping. I like to use Yukon Gold potatoes, because those are my favorite, but you could also use red potatoes if that’s what you have on hand. I would also recommend shredding your own cheese, because it will melt better into the sauce. Enjoy!
Happy Easter! This year, I decided to stick with a good thing and repeat last year’s dinner menu: roasted leg of lamb, au gratin potatoes, minted peas, and crescent rolls.
These minted peas are a great (and super easy) way to dress up frozen peas, and the lemon zest and fresh mint give the peas a great spring-y flavor. But I should note that it isn’t the healthiest recipe — after all, there’s heavy cream in it. Hence, it’s once-a-year appearance on my menu at Easter. Give it a try at your next holiday meal!
I made this broccoli potato egg bake for brunch this morning, and Michael and I really liked it. I found the recipe in a special Taste of Home brunch magazine, but made a few changes, including increasing the amount of broccoli. It’s a pretty healthy recipe, so you’ll be able to enjoy it guilt free.
The recipe is easy to make, so it would be a great choice for a brunch party! We’re also hopeful that the leftovers will be a delicious breakfast for tomorrow morning.
By the time summer finally rolls around here in the Twin Cities, I’m craving fresh, delicious vegetables. One of my favorite — and easiest — ways to eat them is in a big salad. The great thing about this type of salad is that you can vary the ingredients based on what veggies you have on hand, and you don’t need to measure anything. I usually like to add some sort of cheese and diced meat to make a complete meal, but you could easily omit both to make a vegan side salad.
Instead of making or buying dressing, I keep things light by drizzling oil and vinegar over the salad. My favorite combination right now is a peach balsamic vinegar with Arbequina olive oil — both from Fustini’s Oils and Vinegars (online store and several locations in Michigan).
When Michael and I were in Washington earlier this month, we stopped by Appel Farms in Ferndale and bought some paneer. Paneer is a delicious cheese that is used in Indian dishes — it doesn’t melt, so it is often cubed and then simmered in flavorful sauces.
The cheese made it safely back home in my carry-on bag, and I decided to use some of it to make palak paneer, which is one of my favorite Indian dishes. In this dish, paneer is simmered in a spinach and tomato-based sauce, with yogurt added at the end for a creamy flavor. I served it with chicken rogan josh, basmati rice, and naan bread. It was delicious!
I was first introduced to this family recipe by Michael when we started dating, and it’s really good. He’s previously posted it on his website, so, without further ado, I’m just going to share his description and recipe for these delicious pancakes:
“Swedish people love their Swedish pancakes. Being that I am an ethnic Swede (though not full blooded), I also love Swedish pancakes. Personally, I hate normal pancakes more than almost anything in the whole world, but I really like Swedish pancakes. Despite what people will tell you, Swedish pancakes are not difficult to make. For Swedish pancakes, you will need the following ingredients.”