Recipes

Roasted Red Pepper Alfredo Sauce

~ lk529 ~ Leave a comment

Today is National Pasta Day!

As if I needed an excuse to eat pasta!

I must admit, when I saw this pasta sauce I judged it solely by its cover. Had I read its description I would have passed it up.

Alfredo isn’t my favorite sauce – which is surprising seeing as cream sauces typically make my mouth water – I simply find that it’s always lacking in flavor.

Bell peppers aren’t my favorite vegetable, I usually find their flavor too strong.

Goat cheese is one of those cheeses that I’m on the fence with. I’ve had it in cheesecake and it was fabulous and I’ve had it in macaroni and hated it.

So why on earth would I combine these three flavors? Well, because the original photograph depicted a creamy pink sauce that I just can’t resist!  Sure, I could’ve read the ingredients and continued on my merry way but I don’t just cook for myself. I have a husband who enjoys my cooking and supports my hobby. A husband who is always the inspiration behind what I cook. Stuart likes alfredo sauce, loves bell peppers, and enjoys goat cheese. I continued with my plan and topped my favorite pasta shape with beautiful roasted red pepper alfredo sauce.

I am pleased to announce that I greatly enjoyed this pasta sauce. The goat cheese added the zip that I find is missing in most alfredo sauces and the roasted red peppers provided a beautiful color and earthy flavor to the creamy sauce. Honestly, I think the sauce tasted better for lunch the next day!

Roasted Red Pepper Alfredo Sauce

Ingredients:

  • 2 tbsp olive oil
  • 1 tbsp minced garlic
  • 1 onion, diced
  • 1/2 C milk
  • 1/2 C heavy cream
  • 4 oz goat cheese, cubed
  • 1/2 C grated Parmesan
  • 1 jar (12 oz) roasted red peppers, drained and chopped
  • salt and pepper, to taste

Steps:

  1. In a saucepan over medium high heat saute onion in olive oil. When translucent add garlic and cook another 60 seconds. Slowly whisk in the milk and heavy cream. Add the cheese and cook until melted. Add the roasted red peppers.
  2. Using an immersion blender puree the sauce until smooth. Season with salt and pepper. Note: If you don’t have an immersion blender use a counter-top blender, just be sure to leave the lid cracked because the sauce is hot. 
  3. Serve over your favorite cooked pasta. Garnish with extra Parmesan cheese.

*This recipe is adapted from Chungah at http://damndelicious.net/2013/12/02/roasted-red-pepper-alfredo/ *

Alfredo FG1

#BundtBakers: Caramel

~ lk529 ~ 19 Comments

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This month’s edition of #BundtBakers is a little different. No, you won’t notice anything unique about this month compared to any of the previous #BundtBakers events but behind the scenes I’ve gotten to try my hand at hosting! #BundtBakers is a group of bundt loving bakers who get together once a month to bake bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme or ingredient.

Because Halloween happens this month I chose the ingredient of Caramel. I considered making candy the ingredient of choice but I couldn’t get Caramel Apples out of my mind. Looking at the day’s offerings it looks like I wasn’t alone! And there are even two recipes that use some popular Halloween candy in their bundts!

I must admit though, in all of my excitement at getting to host this month I ended up scrambling to make my bundt. Thankfully our leader Stacy of Food Lust People Love sent me a friendly reminder. If you’ve been following me on Instagram you may have noticed that I am in the market for a planner. If I had a super fun beautiful planner I wouldn’t have gotten my weeks messed up and this bundt would’ve been made in a less stressful environment. When it comes to #BundtBakers I’ve usually completed my cake and blog post by the first of the month!

But it all worked out in the end. My mother-in-law was visiting over the long weekend and although we had to lose some sewing time I got to bake with her! I did use a boxed cake mix as I was in a rush and because it was due to expire next week! I haven’t used a box mix in quite some time, hence it was about to expire. I needed to adjust the cooking time to accommodate for the deeper baking vessel. Feel free to use your favorite chocolate cake recipe if you so desire, but a little “semi-homemade” action isn’t a bad thing. It’s the apple crumble and the homemade caramel that set this cake apart.

Chocolate Caramel Apple Bundt 1

Chocolate Caramel Apple Bundt Cake

Ingredients:

  • 1 box chocolate cake mix and ingredients required (or use your favorite chocolate cake recipe)
  • 1 1/2 C brown sugar, divided use
  • 1/2 C heavy cream
  • 10 tbsp butter, divided use
  • pinch of salt
  • scant 1 tbsp vanilla extract
  • 1/2 C flour
  • 1/2 C old-fashioned oats
  • 1 tsp cinnamon
  • 1/2 C finely diced green apple

Steps:

  1. Prepare boxed cake mix to instructions. Pour batter into a well greased bundt pan and bake until a knife inserted comes out cleanly. Allow to cool. (I baked mine at 325 degrees F for 40 minutes.)
  2. Make caramel: In a saucepan over medium-low heat, combine 1 C brown sugar, heavy cream, 4 tbsp butter, and salt. Once butter melts cook stirring constantly for 8 minutes until thick. Add vanilla and cook another 2 minutes. Allow to cool.
  3. Make crumble: In a large bowl whisk together 1/2 C brown sugar, flour, oats, and cinnamon. Cut 6 tbsp butter into cubes and fork into oat mixture until a crumble consistency is achieved. Pat the diced apple dry with a paper towel before adding to the crumble.
  4. When cake is cooled remove from bundt pan and cut a well in the top. Fill well with crumble and top with 1/2 C of the prepared caramel.

*This cake was inspired by Averie at http://www.averiecooks.com/2014/10/caramel-apple-cheesecake-crumble-bars.html *

Chocolate Caramel Apple Bundt 2

If you are a food blogger and would like to join us, just send an email with your blog URL to foodlustpeoplelove@gmail.com. All recipes and photographs can be found on our individual blogs, on our Pinterest board, and the #bundtbakers homepage.

And don’t forget to take a peek at what other talented bakers have baked this month:

Apple Butter Bundt Cake with Cider Caramel Glaze by Cassie of Cassie’s Kitchen

Apple Pecan Bundt Cake with Caramel Glaze by Aisha of La Cocina de Aisha

Brown Butter Praline Bundt Cake with Salted Caramel Drizzle by Tux of Brooklyn Homemaker

Caramel Apple Bundt Cake by Kaylin of Keep it Simple, Sweetie

Caramel Banana Bundt Cake by Kathya of Basic N Delicious

Caramel Cake with Caramel Cream Cheese Icing by Rebekah of Making Miracles

Caramel Chocolate Bundt Cake by Natalia of Principiando en la Cocina

Caramel/Chocolate La Belle Helene by Jelena of A Kingdom for a Cake

Chocolate Peanut Butter Cake with Peanut Butter Caramel Sauce by Laura of Baking in Pyjamas

Cornmeal Bundt Cake with Caramel Popcorn by Patricia of Patty’s Cake

English Toffee Bundt with Drunken Dulce Drizzle by Stacy of Food Lust People Love

Fall Classic Caramel Bundt Cake by Maleka of La Luna en Dulce

Fair Toffee Apple Bundt by Jane of Jane’s Adventures in Dinner

Milky Way Bundt Cake by Wendy of A Day in the Life on the Farm

Salted Caramelized White Chocolate Glazed Butterscotch Pecan Bundt Cake by Laura of The Spiced Life

Snickers Bundt Cake with Caramel Glaze by Bea and Mara of I Love Bundt Cakes

Spiced Apple Bundt Cake with a Caramel Brickle Drizzle by Teri of The Freshman Cook

Spiced Caramel and Pear Bundt Cake by Rocío of Kids&Chic

Three Flavor Zebra Bundt Cake – Vanilla, Caramel and Chocolate by Caro of En la Cocina de Caro

Beet Biscuits

~ lk529 ~ 5 Comments

My neighbor gave me a mega massive beet from her local produce box. She said they were being over taken by beets and asked if I’d like one. I’d only ever used beets once before, for August’s Crazy Ingredient Challenge, and we really enjoyed them. This one beet provided the same amount of food as 2 of the beets purchased at the grocery store. Seriously, huge!

I stumbled upon this idea when searching for a dinner recipe to use some of the sweet potatoes my husband brought home from a grocery run. (He is king of straying from the list) A quick Food Network search revealed Paula Deen’s recipe for Sweet Potato Biscuits.

Then I saw the beet on the counter staring at me, begging to be used. I figured, why not!?

I’ve never made biscuits before. I’ve never seen or heard of beet biscuits. But who’s to say I can’t do it?!

I couldn’t remember ever being this happy after a recipe success.

And as an added bonus – they’re pink! Stuart pointed out that they fit with Breast Cancer Awareness month, so rush to the computer to create a blog post I did!

Beet Biscuits

Ingredients:

  • 1 beet
  • 1/2 C whole milk
  • 1 1/2 C flour
  • 2 tbsp sugar
  • 1 tbsp baking powder
  • 1 tsp salt
  • 6 tbsp cold unsalted butter, cubed

Steps:

  1. Preheat oven to 400 degrees F.
  2. Wash the beet and wrap in foil. Roast beet for 50-60 minutes, until fork tender. When cool enough to touch peel, cube, and place in a food processor. Puree the beet and add a few tablespoons of the milk until the beet reaches an almost smooth texture.
  3. Preheat oven to 425 degrees F.
  4. In a food processor, pulse together flour, sugar, baking powder, and salt. Add in the cold cubed butter and pulse until the mixture looks like coarse sand. Place in a large bowl.
  5. Fold the pureed beet into the flour mixture. Add in the remaining milk.
  6. Knead dough on a floured surface. Add extra flour if needed. Press to 1/2″ thick. Cut dough into 9 square biscuits and place on a greased baking sheet. (Or, if you’re fancy, use a 2 1/2″ round biscuit cutter.)
  7. Bake 12-14 minutes until firm to the touch.

*This recipe is adapted from Paula at http://www.foodnetwork.com/recipes/paula-deen/fluffy-sweet-potato-biscuits-recipe.html *

Beet Biscuits

Buttermilk Ranch Potatoes

~ lk529 ~ 3 Comments

I used to be really bad at wasting food. I’d buy groceries with good intentions and then life would get in the way or cravings would overrule common sense. I have used the move as a great way to break that habit.

Instead of doing a massive “common pantry items” grocery trip I bought what I needed to make dinner. And then I would use those ingredients to plan out the next dinner plans, only buying what I needed at each trip to the store.

When I saw that the buttermilk in my fridge was nearing the end of it’s life and didn’t have enough to make Sweet Potato Waffles again (they’ve become a popular request of Stuart’s) I decided to make mashed potatoes.

I could’ve just thrown things together until they looked right, but I realized that sometimes people want a recipe for mashed potatoes and I could always use more side dishes on the blog. I pulled out the measuring cups and started creating a recipe!

An Original Recipe

Buttermilk Ranch Potatoes

Ingredients:

  • 3 gold potatoes
  • 1/4 C + 2 tbsp buttermilk
  • 1 tbsp butter
  • 2 tsp ranch seasoning
  • S+P, to taste

Steps:

  1. Wash and quarter the potatoes. Because gold potatoes have thin skins I left them on, but feel free to peel if you prefer. Place potatoes in a saucepan, cover with water, salt the water, and bring to a boil over medium heat.
  2. Boil potatoes until fork tender and drain. Mash potatoes with a potato masher, or a hand mixer if you prefer.
  3. Mix in buttermilk and butter until creamy. Add ranch seasoning and S+P.

Buttermilk Ranch Potatoes

Sweet Potato and Chorizo Quesadillas

~ lk529 ~ Leave a comment

I must admit, I haven’t quite gotten into a menu planning rhythm yet. Between the move and becoming a new mom it’s been hard to create some sort of schedule, but now that my husband has started his new job things might evolve into our new normal.

I’m still planning out my blog post ideas a month at a time, and I try and set a date for when I will make which dish. What I haven’t been doing is determining what we’re actually having for dinner in advance and most nights turn into a “what can we throw together?” kind of meal. Honestly though, this method means we’re saving money and wasting less food! I’m going to keep the “use what we have” mentality to plan my weekly menus – when I get back to planning weekly menus.

This Mexican Monday post evolved from just that – four easy ingredients that created a quick Monday dinner.

Sweet Potato and Chorizo Quesadillas

Ingredients:

  • 1 small sweet potato
  • 1/2 lb Mexican chorizo
  • 4 flour tortillas
  • 1/2 C shredded cheese

Steps

  1. Preheat oven to 400 degrees F. Wash potato and poke with a fork. Bake 40-50 minutes until fork tender. Allow to cool before peeling. Mash potato.
  2. In a small skillet over medium high heat, brown the chorizo until fully cooked.
  3. Assemble quesadillas by spreading the mashed sweet potato on two of the quesadillas. Place one plain tortilla in a large skillet over medium heat. Sprinkle with half of the cheese, top with half of the chorizo, and place the tortilla with the mashed sweet potato potato side down on top of the quesadilla. Cook on both sides until cheese is melted and tortillas are golden. Repeat for the second quesadilla.
  4. Serve with your favorite salsa.

Sweet Potato and Chorizo Quesadilla

Brown Sugar Honey Mustard Glazed Salmon

~ lk529 ~ 1 Comment

I have one more (at least to date) #10DaysofTailgate sponsor bonus feature for you today.

Today we’re using El Diablo Jalapeno Mustard in place of Dijon in one of Bobby Flay’s recipes. And thanks to Gourmet Garden I don’t have to grate the ginger myself!

My husband has a man crush on Bobby (yes, we’re on a first name basis over here… okay, maybe we’re not.. but we can pretend!) and this recipe looked like the perfect way to polish off the frozen salmon in my freezer. And the perfect way to use some of the wonderful Hot and Spicy Mustards from El Diablo. I imagine that the Mango flavor would work perfectly in this dish, but as I’m allergic to mango I opted for the Jalapeno flavor. It added a great bite to the salmon and complimented the ginger pretty well!

Judge all you want, but frozen fish is a great option. Especially now that we don’t live down the street from a seafood market. Or by the sea. I also love that buying frozen seafood means that it won’t go to waste. I can’t tell you how many times we’d purchased fresh fish to find that something else came up and it went bad before I cooked it up.

Brown Sugar Honey Mustard Glazed Salmon

Ingredients:

Steps:

  1. Preheat oven to 425 degrees F.
  2. In a small saucepan over medium heat melt butter into brown sugar and honey. Remove from heat and whisk in soy sauce, olive oil, mustard, and ginger.
  3. Place salmon in a baking dish and brush with the glaze. Bake 8-10 minutes, or until salmon is cooked through.

*This recipe is adapted from Bobby Flay at http://www.foodnetwork.com/recipes/bobby-flay/salmon-with-brown-sugar-and-mustard-glaze-recipe.html *

Brown Sugar Honey Mustard Glazed Salmon

Disclaimer: I received El Diablo Hot and Spicy Mustards and Gourmet Garden herb pastes through the #10DaysofTailgate event, however all opinions are my own.

Salmon Cake Salad

~ lk529 ~ Leave a comment

Remember that Not Ketchup I used in my Maize & Blue Chicken Salad for #10DaysofTailgate?

And remember how I said one of the things I had planned for my bottle of Blueberry White Pepper Not Ketchup was a salad dressing?

Well I did just that!

But I didn’t use it to top just any boring old salad. I used it to top Salmon Cakes (that were placed lovingly onto a salad bed)!

I apologize for the horrendous photograph – I’m still struggling with taking food photography in the new house at night.

Salmon Cake Salad

Ingredients for Salmon Cakes:

  • 3 8 oz salmon fillets
  • 1 lemon, quartered
  • 1 tbsp sea salt
  • 1 tbsp peppercorns
  • 1 1/4 C panko, divided use
  • 2 tsp olive oil
  • 2 eggs, beaten
  • 1/4 C red onion, diced
  • 1 tsp dried dill
  • 1 tsp paprika
  • 1 tsp Kosher salt
  • 1/4 tsp black pepper
  • 1 tsp dried parsley

Ingredients for Salad Dressing:

Steps for Salmon Cakes:

  1. Place salmon in a large skillet with high sides. Cover with water and add the lemon, sea salt, and peppercorns. Bring the water to a simmer and poach salmon 10 minutes.
  2. Preheat oven to 325 degrees F. Grease a baking sheet with non-stick cooking spray.
  3. In a large bowl, flake the salmon fillets, discarding any skin and bones. Gently mix the salmon with the beaten eggs, 1/4 C panko, onion, dill, paprika, S+P. If the mixture is too wet add a little more panko. If the mixture is too dry add another egg.
  4. Mix together 1 C panko with the parsley in a shallow dish.
  5. Form salmon mixture into 8 equal sized patties. Coat in the panko and parsley and place on prepared baking sheet.
  6. Bake 15-20 minutes.
  7. Serve on top of your favorite salad mix.

Steps for Salad Dressing:

  1. Whisk together salad dressing ingredients.

*The salmon cake recipe is adapted from Cheryl at http://www.cherylstyle.com/simple-food-recipes/dinner-recipes/panko-breaded-baked-salmon-cakes-recipe/ *

photo (11)

Disclaimer: I was provided a bottle of Blueberry White Pepper Not Ketchup through the #10DaysofTailgate event, however all opinions and statements are my own.

#FoodieExtravaganza: Pretzels

~ lk529 ~ 13 Comments

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This month’s #FoodieExtravaganza is celebrating Pretzels! The Foodie Extravaganza is a monthly party hosted by bloggers who love food! Each month we incorporate one main ingredient into recipes to share with you. But in this case, our host Lauren of From Gate to Plate also suggested a bonus ingredient of caramel.

I’ve always been afraid of making pretzels. Yes, I’ve featured a pretzel recipe on Sew You Think You Can Cook before, but it didn’t involve the boiling on baking soda water step. This time, I wanted to do a more traditional recipe. I turned to my friend Tara’s blog Tara’s Multicultural Table and picked between her pretzel rolls and her pretzel bread. Now that Tara and I have both left the Florida panhandle for different parts of the country I won’t get to sample her baking! This means I’m going to have to make it myself! Cue the crying and whining.

With a secondary ingredient of caramel, I knew I wanted to make a dipping sauce so I made Tara’s rolls. These turned out great! Mine aren’t as pretty as hers are, but they’re just as delicious.

Adding to my list of new kitchen endeavors, I’d also never made caramel! I’ve melted prepared caramel candies before, but this time I started from brown sugar. I know there are more complicated version of making caramel, but this easy one from The Pioneer Woman was a great place to start.

Pretzel Rolls with Caramel Dipping Sauce

Ingredients for rolls:

  • 1 1/2 C warm (105-115 degrees F) water
  • 1 pkt (1/4 oz) active dry yeast
  • 4 1/2 C flour
  • 1 tbsp sugar
  • 2 tsp salt
  • 4 tbsp unsalted butter, melted
  • 2 1/2 Qt water
  • 2/3 C baking soda
  • egg wash (1 egg whisked with 1 tbsp water)

Ingredients for caramel:

  • 1 C packed brown sugar
  • 1/2 C heavy cream
  • 4 tbsp butter
  • pinch of salt
  • 1 tbsp vanilla extract

Steps for rolls:

  1. Sprinkle yeast over the warm water. Let sit one minute before stirring gently to combine. Set aside ten minutes, until yeast water mixture is frothy.
  2. In the bowl of a stand mixer fitted with the dough hook combine flour, sugar, and salt.
  3. Knead in the melted butter and yeast mixture until smooth and dough clings to the dough hook.
  4. Place dough in a greased bowl, cover, and let rise one hour, or until doubled in size.
  5. Preheat oven to 450 degrees F.
  6. Bring 2 1/2 Qt water and baking soda to a boil.
  7. Divide pretzel dough into twelve balls.
  8. Boil pretzel dough balls one at a time for 15 seconds on each side. Remove to a parchment lined baking sheet. Brush with egg wash and sprinkle with salt. Cut two slits in each roll.
  9. Bake 12-15 minutes until golden brown.

Steps for caramel:

  1. In a saucepan over medium-low heat, combine brown sugar, heavy cream, and butter. Once butter melts cook stirring constantly for 8 minutes until thick.
  2. Stir in vanilla and cook another 2 minutes.
  3. Let cool before placing in a jar and keeping in refrigerator.

*The pretzel recipe is adapted from Tara at http://www.tarasmulticulturaltable.com/silserli-swiss-pretzel-rolls/ and the caramel recipe is adapted from Ree at http://www.foodnetwork.com/recipes/ree-drummond/easy-caramel-sauce-recipe.html *

Pretzel Rolls with Caramel Dipping Sauce

Be sure to check out these other pretzel recipes:

Apple Cinnamon Pretzels with Creamy Caramel Dip  from Rebekah at Making Miracles

Apple Pie Stuffed Pretzel Bites with Caramel Dipping Sauce from Lauren at From Gate to Plate

Bacon and Egg Breakfast Pretzels from Cindy at Cindy’s Recipes and Writing

Caramel Apple Pretzels from Wendy at A Day in the Life on the Farm

Cheese Stuffed Soft Pretzels from Stacy at Food Lust People Love

Chili Cheese Pretzel Bites from Ashley at The Recipe Rebel

Cinnamon Raisin Soft Pretzels from Heather at girlichef

Hopped Up Pretzel Bites with Beer-Gouda Dip from Camilla at Culinary Adventures with Camilla

Marble Chocolate Dipped Pretzels  from Marissa at Rae Gun Ramblings

Peanut Butter Cup Pretzel Bites from Emily at It Bakes Me Happy

Soft Pumpkin Pretzels from Alexis at We Like to Learn as We Go

Soft Pretzel Cinnamon and Sugar Sticks from Ashlee at Ashlee Marie

Sourdough Pretzels from Kelly at Passion Kneaded

Spicy Cheddar and Jalapeño Pretzel Bites from Kimberly at Rhubarb and Honey

Sun Dried Tomatoes and Cheese Soft Pretzels from Rachael from Eazy Peazy Mealz

 15 Pretzel Recipes via Foodie Extravaganza

We hope you all enjoy the delicious ways we made our pretzels and be sure to come to see what next month’s new ingredient is.

If you would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you!

 

#10DaysofTailgate: Boston Lager Cupcakes

~ lk529 ~ 4 Comments

Tailgate LogoToday is the last day of #10DaysofTailgate hosted by Camilla of Culinary Adventures with Camilla. I wanted to end this event with a dessert, and what tailgating event is complete without beer?!

I chose my husband’s favorite beer to use in a chocolate cupcake.

While I am not a beer drinker, even I enjoyed these cupcakes. The texture of the cake is lighter than your average cupcake. The flavor of the beer comes though, but not in an over powering way. The beer mellows the sugary flavor of a traditional chocolate cupcake and lends an earthiness to the cake.

The suggested frosting for these cupcakes was for a beer buttercream but I wanted to make these a little more family friendly so chose to omit the beer. I also wasn’t convinced that a traditional buttercream was the way to go with these cupcakes. I decided instead to make both vanilla and chocolate buttercream frostings to swirl together and create the look of a glass of foamy beer. At least, that was my intention. Whether or not that image came through to you or not, I’m proud of how these look. (If you’re new to Sew You Think You Can Cook, decorating cakes is one of my weakest skills in the kitchen and would always rely on my creative friend Kate to come rescue me. Now that I am living 750 miles away I’m going to have to learn how to do these things myself!)

 Boston Lager Cupcakes

Ingredients:

  • 1 stick butter
  • 1 1/4 C sugar
  • 1/4 C cocoa powder
  • 2 eggs
  • 1/2 C Boston Lager beer
  • 1/2 C water
  • 1 3/4 C flour
  • 3/4 tsp baking powder
  • 3/4 tsp baking soda
  • 1/2 tsp salt

Steps:

  1. Preheat oven to 325 degrees F.
  2. In the bowl of a stand mixer, beat together butter and sugar. Add eggs one at a time until combined. Mix in the beer and water until smooth.
  3. Add the flour, baking soda, baking powder, and salt and mix until combined.
  4. Fill lined cupcake trays 3/4 of the way full. Bake 15 minutes, or until toothpick comes out clean. Makes about 1 1/2 dozen cupcakes.
  5. Allow cupcakes to cool before frosting. In a piping bag, place both vanilla buttercream on one side and chocolate buttercream on the other. Pipe over cooled cupcakes, creating a two-toned swirl. (Frosting recipes can be found here.)

*This recipe is modified from David at http://blogs.westword.com/cafesociety/2010/04/beer_cupcakes_and_beer_milksha.php *

Sam Adams Cupcakes

Don’t forget to enter our giveaway and be sure to check out the other bloggers who posted more tailgating recipes today:

Starters
Sweet Cornbread Mini-Muffins with a Chile Pepper Kick by OnTheMove-In the Galley
Pretzel Bites with Hot & Spicy El Diablo Mango Mustard by Making Miracles

Mains
Homemade Honey Mustard Chipotle Chicken Bites by Love and Confections
Beer Cheese Brat Chowder by Cheese Curd In Paradise
Ducky Joes by A Day in the Life on the Farm
Ducky 13 Bean Soup by The Not So Cheesy Kitchen
13 Bean Chili by Miss Laura’s Kitchen
Za’atar Spiced Cashews by The Girl In The Little Red Kitchen

Chicken & Potato Stir Fry on the Grill by Debbi Does Dinner Healthy

El Diablo Spicy Wood Smoked Pork Butt by CafeTerraBlog
Grilled Lemongrass Lamb by Culinary Adventures with Camilla

Sides
Grilled Clash of the Seasons Panzanella by Culinary Adventures with Camilla