These Buffalo Garlic Knots are stuffed with a hint of blue cheese, and brushed with a garlic buffalo sauce.
Today’s post is another step in my personal mission to “buffalo all the things.” That unbeatable combo of Frank’s hot sauce, worcestershire, and blue cheese…oh…oh…
As I mentioned in my Blue Cheese Dip post a few days ago, I had never tried a Buffalo Wing until my 20s, so naturally, I’ve had to spend all the years following making up for lost time.
This Creamy Blue Cheese Dip is perfect alongside buffalo chicken wings, or cut vegetables like celery, carrots, or bell pepper.
Buffalo chicken wing consumption in this house is something of a ceremony, since my husband grew up an hour from Buffalo, NY, where buffalo chicken wings were invented, and had a father who made buffalo wings not once, not twice, but THREE TIMES A WEEK. For his entire childhood.
Needless to say, Pete knows a thing or two about chicken wings and has taught me quite a bit.
In complete contrast to Pete, I don’t think I had ever seen a chicken wing until I was in my 20s, let alone eaten one.
As I mention in my Crispy Baked Chicken Wings post, I got on board the buffalo wing train in college while watching the Superbowl, and I’ve been hooked ever since.
Think of this Chicken Spinach Tortellini Soup as a heartier cousin of a classic chicken noodle soup. Ready in 30 minutes, it’s perfect for a cozy winter meal! I’ve partnered with Swanson® to bring you this recipe.
My favorite thing about soup is how it makes you feel. Funny as that may sound, often times when we eat we may only think of how food tastes. But when I eat a warm bowl of soup in the wintertime, I am reminded of how cozy it makes me feel inside. It feels very nourishing and is loaded with all kinds of good-for-you ingredients.
I’ve talked before about how I think soup is one of the best and most underappreciated categories of food, and I hope today’s post will inspire you to break out the broth and make some magic on your stove. This soup is quick to pull together, and can definitely be enjoyed as a meal in and of itself. It has big tortellini, shreds of chicken, and plenty of veggies and greens.
Think of this Hash Brown Frittata as the savory breakfast version of an upside down cake. It’s a classic frittata—which is basically a big egg omelette that’s baked in the oven—with a hash brown crust on top. It is absolute heaven.
If you offer me a sweet or a savory breakfast, 9 times out of 10 I’ll pick the savory breakfast. I love all things eggs, bacon, and potatoes, and while this doesn’t have bacon (though it could), it is a beautiful marriage of eggs and potatoes.
An extra bonus to this dish is that it reheats nicely as long as you don’t overcook it in the microwave. Pretty remarkable for an egg dish, when eggs generally aren’t thought of as something that reheats well. The cream and cheese really help the eggs out in that department.
To get started, we’re going to make the hash browns first, but if you want to make this recipe faster, you can take a shortcut by using frozen hash browns instead.
Run a potato through the shredding blade of a food processor.
I first heard someone say “chocolate ganache” when I was a little girl, dining out with my family. The waiter was describing a chocolate cake and I remember him saying at the end that it was topped with a chocolate ganache. I thought, oooh, chocolate ganache! That sounds so fancy.
I mean, when there’s chocolate ganache involved in a dessert, it’s always mentioned. Because it will always make people swoon. Because it’s chocolate ganache.
And then when I think about the fact that it’s just chocolate and heavy cream, it makes me laugh. It’s so simple! And such an easy way to elevate so many desserts.
Start with your chocolate. Here I’m using a 60% cacao bittersweet chocolate, and I have it in disk form. I know from experience that these are small enough to melt fully from the heat of the cream we’ll be adding in a minute, but if you have a block of chocolate, you will need to chop it up with a knife.
These Chocolate Crinkle Cookies are one of my favorite Christmas recipes! Also called snowcaps, they are fudgy and soft in the middle, like a brownie.
The other day I was thinking, who started this Christmas cookie tradition and when, because I have to thank their spirit for the cookiepalooza that is the holidays. I knew the answer would be many years ago, but a quick google search suggests that it was as early as the 1500s.
Of course, I don’t think they did cookies quite like we do now, but I love that the tradition is so old. That means we need to do our part to keep it alive. Not that anyone needs convincing.
Calling any Christmas cookie your “favorite” is always kind of silly, because clearly there is no *one* favorite. I can instantly name five that I LOVE and must have…snowballs, gingerbread, shortbread swirls, crinkles, florentines. That was too easy. And there are so many more.