Simple Sunday Meatloaf Recipe

This is the BEST Classic Meatloaf Recipe out there! Moist and delicious, this easy to make meatloaf will leave you wanting more.

You’re ten ingredients away from making the best Meatloaf ever. This is a classic recipe that is easy to make. If you’re hesitant, don’t worry, I’ll walk you through some common troubles people face when trying to make meatloaf and guide you through it. Plus I have some killer side dish recommendations to round out this protein-packed dinner.


Meatloaf Recipe

First, let’s gather up our ingredients. Ten simple pantry staples are all it takes to make this divine meatloaf recipe.

  • Olive Oil – this is used to saute the onions.
  • Yellow Onion – if you want a stronger onion taste, try using white onions instead of yellow.
  • Ground Beef – I used 90/10 here. Different fat contents cook differently so choose wisely. More information is down below on that.
  • Bread Crumbs – plain breadcrumbs. You can also use Italian Breadcrumbs here if you don’t have plain on hand.
  • Eggs – this is used for binding all the ingredients together.
  • Milk – to keep the meatloaf moist.
  • Salt and Pepper – season to taste.
  • Ketchup – for flavor and moisture.
  • Worcestershire Sauce – more flavor and moisture.
  • Parsley – to garnish.

Meatloaf Tips and Tricks

Fat Content. There’s already enough ingredients that bring moisture to this meatloaf recipe so getting beef with a higher fat content is unnecessary. Stick to a 90/10 or leaner.

Falling Apart. To keep your meatloaf from falling apart make sure you measure everything correctly. All of these binding ingredients (like breadcrumbs) are super important.

Or you sliced into it while it was still piping hot. Let it rest for ten minutes before cutting.

Overbaking. This can lead to a dry meatloaf. Use a meat thermometer to help determine when it’s done. More on that below.

How to Make Meatloaf

How Long to Cook Meatloaf

The general rule of thumb here is to cook a meatloaf 30 minutes per pound of beef. This is at the oven temperature of 350 degrees. Cooking times will vary because no two ovens are alike. Plus the thinner and flatter you make your loaf the quicker it will cook.

I baked mine for about an hour, you may need more time. To check when your meatloaf is done, stick it with a meat thermometer. If it reads 160 degrees or more, you’re good to go. Overbaking can dry out your meatloaf though, so watch it.

How to Make Meatloaf

  1. Preheat oven to 350 degrees. Line half sheet pan with heavy-duty foil, spray lightly with nonstick cooking spray and set aside.
  2. In a large skillet, saute onions in olive oil until tender and browned, about 10 minutes. Pour into a large bowl.
  3. To the onions, add in ground beef, bread crumbs, eggs, milk, salt, pepper, 1 cup ketchup, and Worcestershire sauce. Mix well until completely combined.
  4. Form into a long log on the prepared baking sheet and flatten the top. Spread with remaining ketchup.
  5. Bake 45 minutes to 1 hour or until cooked thoroughly. Top with chopped parsley and serve.
  6. Cover meatloaf leftovers with plastic wrap and store in the fridge for up to 4 days.

Meatloaf Recipe


Besides measuring ingredients and mixing them together, the only other thing you have to do is saute onions. This is why this meatloaf recipe is such an easy one. It is perfect for any night of the week and can even be made ahead of time!

Simply mix the meat mixture together in a bowl and cover with plastic wrap. Refrigerate until ready to use. When you’re ready, uncover it and let it come to room temperature while the oven preheats. Form that log shape on a prepared pan and top it with the sauce right before baking.

Freeze This Meatloaf Recipe

You can also make this meatloaf recipe ahead of time by freezing after baking! With this method, your meatloaf can last up to four months in the freezer.

Freeze. After baking, let your meatloaf cool to room temperature. Cover in foil, then seal it in a plastic freezer bag.

Reheat. Let thaw for 24 hours in your fridge before baking. Then bake at 350 degrees until the internal temperature reaches 160 degrees.

Meatloaf Recipe Best

Meatloaf Recipe Side Dishes

The Best Meatloaf Recipe deserves to be served with the best side dishes. So I’ve rounded up a few that go perfectly with meatloaf.

Mashed Potatoes Recipe – for a hearty comforting meal pair meatloaf with mashed potatoes.

Roasted Cauliflower Recipe – this is on the lighter side but is packed full of flavor.

Vegetable Rice Pilaf – basically flavored rice with vegetables, for a healthy balanced meal.

Classic Coleslaw Recipe with Homemade Coleslaw Dressing – you can’t go wrong with this amazing coleslaw recipe.

More Dinner Recipes to Try!

  • Turkey Meatloaf Recipe
  • Beef Stew (Crockpot Recipe)
  • Favorite Beef Stroganoff Recipe
  • Thanksgiving Turkey Meatloaf Recipe
  • Korean Beef

Classic Meatloaf Recipe

This is the BEST Classic Meatloaf Recipe out there! Moist and delicious, this easy to make meatloaf will leave you wanting more.

  • 2 tablespoons olive oil
  • 2 cups yellow onion (diced)
  • 3 pounds ground beef ((I used 90/10))
  • 1 cup plain bread crumbs
  • 3 large eggs (beaten)
  • 1/2 cup milk
  • salt & pepper (to taste)
  • 2 1/2 cups ketchup (divided)
  • 2 tablespoons Worcestershire sauce
  • 3 tablespoons parsley (chopped)
  1. Preheat oven to 350 degrees. Line half sheet pan with heavy-duty foil, spray lightly with nonstick cooking spray and set aside.

  2. In a large skillet, saute onions in olive oil until tender and browned, about 10 minutes. Pour into a large bowl.

  3. To the onions, add in ground beef, bread crumbs, eggs, milk, salt, pepper, 1 cup ketchup, and Worcestershire sauce. Mix well until completely combined.

  4. Form into a long log on the prepared baking sheet and flatten the top. Spread with remaining ketchup and bake 45 minutes to 1 hour or until cooked thoroughly. Top with chopped parsley and serve.

The post Simple Sunday Meatloaf Recipe appeared first on Lauren's Latest.

Original source:

The Grill That Gave ’90s Kids Their Kitchen Training Wheels

The George Foreman Grill may have been advertised as a fat-fighting machine and used as fuel for jokes, but it also got people to cook. The contenders were formidable. In one corner, the Real Deal Grill, from four-time heavyweight champion Evander “the Real Deal” Holyfield. In another, the Family Size Health Grill from nine-time Olympic […]

The post The Grill That Gave ’90s Kids Their Kitchen Training Wheels appeared first on TASTE.

Original source:

Creamy Pesto Mac and Cheese

Pesto Mac and Cheese takes your mac and cheese game to the next level! This fun twist on a traditional mac and cheese recipe is made with creamy havarti and a couple of spoonfuls of pesto for a great flavor boost! 

Get creative and add in your favorites; chicken, bacon, broccoli or any mix-ins you have in the fridge or pantry! Think of the ‘pasta-bilities!’

Pesto mac and cheese in a serving bowl with a serving spoon, garnished with basil.

A New Favorite

I’m so excited to be sharing this recipe with you today because it’s one of many recipes I’ve fallen in love with from my newest gem in my cookbook collection!

This bowl of love is from The Two Peas & Their Pod Cookbook written by my good friend Maria who blogs over at Two Peas and Their Pod.

I’ve waited so long to get my hands on a copy and it was well worth the wait! This book is filled with amazing fresh recipes that are not only easy to make, they’re family friendly! I love that most of the ingredients are things you likely have on hand (just like this mac and cheese, which is crazy easy and insanely delish)!

Two Peas & Their Pod Cookbook has easy to follow recipes with gorgeous photos that your entire family is going to love! I’ve got a big ol’ list of recipes dog eared in this book already!

Two peas & their pod cookbook with pesto mac and cheese ingredients around it.

What is Pesto?

Most people think of basil pesto but, pesto is a style of sauce, and can be made with nearly any herb or vegetable. Spinach and basil are the most common kinds of pesto, but it can also be made with sundried tomatoes, bell peppers, and even mushrooms!

How to Make Pesto Mac and Cheese

This easy pasta dish is so creamy and it’s a quick and delicious family meal.

  1. Cook pasta according to package directions.
  2. Combine butter and flour in a stockpot to make a roux (see recipe below). Whisk in milk and cook until thickened.
  3. Stir in shredded cheese until sauce is smooth and creamy.
  4. Gently fold in the pasta and enjoy!

Season with salt and pepper and serve immediately. This mac and cheese dish is delicious served with a slice of homemade garlic bread or cheesy garlic breadstick to soak up every drop of that yummy sauce.

Two images showing the steps to create the pesto mac and cheese sauce.

My Favorite Add-Ins

This recipe is super flavorful made as written but Maria also has lots of great add-in suggestions; it’s will be like a new recipe every time!

  • Veggies: steamed broccoli, sliced zucchini, mushrooms, or sundried tomatoes
  • Protein: cooked sausage, leftover chicken breasts, bacon (of course)
  • Extra Crunch: water chestnuts or toasted walnuts

Close up of pesto mac and cheese being scooped out of serving dish.

How To Store Mac and Cheese

Pesto mac and cheese is easily stored in the fridge in a zippered bag or airtight container.

  • Freeze it the same way, use a zippered bag or airtight container. Be sure to write the date on the outside of the bag or container.
  • Thaw in the fridge overnight. Pesto mac and cheese might not be as firm because the freezing process breaks down the pasta, but it can still be refreshed by draining any liquid that may have accumulated.
  • Reheat by putting the mac and cheese in a pot and heating gently. Refresh the flavors by adding a little salt and pepper or some new add-ins and it’s a whole new recipe!

Mac and Cheese Lover Recipes

  • Baked Mac and Cheese – baked until hot & bubbly
  • Homemade Mac and Cheese Casserole – a show stopper!
  • Creamy Stovetop Macaroni and Cheese – boiled in milk
  • Grilled Mac and Cheese Sandwich – great lunchtime treat
  • Instant Pot Mac and Cheese – ready in under 30 mins!
  • Crock Pot Mac and Cheese – favorite comfort food!

Pesto Mac and Cheese

This stovetop mac and cheese is super creamy, cheesy, and full of flavor! It is easy to make but tastes gourmet! 

  • 12 ounces elbow macaroni
  • 4 Tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups whole milk (at room temperature)
  • 2 cups Havarti ( or mozzarella cheese, shredded)
  • 3 Tablespoons pesto (or store bought basil pesto)
  • Kosher salt and freshly ground black pepper
  1. Bring a large pot of salted water to a boil. Add the pasta and cook just until al dente, about 8 minutes. Drain the pasta and set aside.
  2. In a large pot, melt the butter over medium heat. Reduce the heat to low and whisk in the flour to create a paste.

  3. Add the milk and whisk until smooth. Increase the heat to medium and continue whisking until the sauce starts to thicken, about 2 minutes.

  4. Stir in the shredded cheese and continue stirring until the cheese is melted and the sauce is smooth. Fold in the pesto.

  5. Add the pasta, stirring to combine, and cook just until the pasta is warmed through.

  6. Season with salt and pepper to taste. Serve immediately.

Recipe published with permission from Two Peas & Their Pod Cookbook.

Pesto Mac and Cheese in a white bowl.
Pesto Mac and Cheese in a white bowl.
Top photo - Pesto Mac and Cheese in a white bowl. Bottom photo - Pesto sauce being made in a saucepan.

Original source:

Moist & Delicious Blueberry Muffins

The best Blueberry Muffins are made from scratch, so get out your mixing bowls and let’s get baking! Plump, juicy blueberries are surrounded by a moist, tender batter and topped with a scrumptious cinnamon-spiced crumble.

Just like lemon blueberry bread or blueberry pie bars, your family will eagerly gather at the table when they smell these beauties baking!

Blueberry muffins on parchment paper.

Fresh vs. Frozen Berries

For this recipe, both fresh and frozen blueberries will work! Meaning you can enjoy this recipe all year round. However, using fresh or frozen berries can differ slightly.

  • Fresh blueberries have a tendency to sink and clump at the bottom of baked goods. To ensure they float in the batter and stay intact toss berries with a tablespoon of flour to coat before adding to the batter.
  • Freezing blueberries forces their delicate skins to burst and the berries to release some of their juices. So when baking with them, you may notice the color bleeds a bit more.
      • Do Not Thaw
      • Rinse frozen berries several times in a strainer until the water runs clear.
      • Drain and dab dry on paper towels, then add to batter.

Blueberry muffin batter in a lined muffin tin with a crumble on top.

Blueberry Muffins From Scratch

These muffins are a delicious snack made with a handful of staple pantry ingredients! They are perfect to whip up for a quick snack or to pack in a lunch box!

To Make the Blueberry Muffin Batter:

  1. Combine dry and wet ingredients in separate bowls (per the recipe below).
  2. Make a well in the dry ingredients and pour in the wet ingredients. Stir mixture just until moistened. Overmixing causes a dense batter.
  3. Gently fold blueberries into the batter.

Divide the batter among greased or lined muffin tins and top with streusel before baking! Bake until puffed up, slightly browned and a toothpick inserted in the center comes out clean. Now if you can, let them cool before sampling a few to ensure quality! 😉

Two blueberry muffins stacked on top of each other.

Storing and Freezing

Blueberry muffins freeze beautifully. To do so, make sure they are completely cooled first to prevent the tops from getting soggy and sticky when they thaw. Store in freezer containers or bags. They’ll keep for 3-4 months.

Defrosting Blueberry Muffins

Blueberry muffins can be thawed at room temperature. You can also take them straight from the freezer and warm them on a napkin in a microwave for about 30 seconds. Or, wrap in foil and place in a 350°F oven for 10 – 15 minutes.

This is a reliable and crowd-pleasing recipe you can enjoy year-round thanks to abundant fresh blueberries in season or frozen ones in winter.

So Many Muffins!

  • Blueberry Bran Muffins – hearty, wholesome and delicious
  • Banana Muffins – ready in less than 30 mins!
  • Lemon Poppy Seed Muffins – sweet, tart & easy to make!
  • Easy Pumpkin Muffins – soft, moist & flavorful
  • Gingerbread Muffins – with a spiced crumble topping

Blueberry Muffins

These tasty muffins are a great snack or breakfast on the go!

  • 1 cup flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup butter (softened)
  • 1/2 cup sugar
  • 1 egg (room temperature)
  • 1/2 teaspoon vanilla
  • 1/3 cup milk
  • 1 1/2 cups blueberries
  • 1 Tablespoon flour


  • 1/2 teaspoon cinnamon
  • 1/2 cup flour
  • 1/4 cup butter
  • 1/3 cup brown sugar
  • 1 teaspoon lemon zest
  1. Preheat oven to 350°F and line a muffin pan with liners.

  2. Combine flour, baking powder and salt in a small bowl. In another bowl, beat butter and sugar until fluffy. Mix in egg, vanilla, and milk.

  3. Add flour mixture to milk mixture and stir just until moistened. Toss blueberries with remaining flour and fold into batter. Do not overmix.

  4. Combine topping ingredients in a small bowl. Sprinkle over muffins.
  5. Bake 22-26 minutes or until a toothpick comes out clean. Cool in the pan 5 minutes, remove from pan and cool completely.

Two blueberry muffins on top of each other. The top one has a bite missing.
Two blueberry muffins on top of each other. The top one has a bite missing.
Top image - A blueberry muffin on it's side with a bite taken out. Bottom image - Blueberry muffin batter scooped into a muffin tin.

Original source:

A Delicious Sesame Ramen Noodle

Sesame Ramen Noodles are a flavorful quick dish and it may just become a lunchtime staple for you! Tender crisp green onions are sauteed in sesame oil and tossed with instant ramen in a delicious ginger sauce!

You can try serving this dish as a companion to easy pepper steak or pineapple teriyaki chicken. Or, serve it up alongside garlic grilled shrimp, and make several other pretty side dishes to go with it for a fun Japanese-themed supper!

Sesame ramen noodles prepared in a serving dish.

To Make Ramen Noodle Sauce

It’s best to have all your ingredients ready ahead of time so that you can just toss everything in the hot pan.

  1. Prepare green onions, garlic, and ginger.
  2. Boil the instant ramen (see recipe below).
  3. Make the sauce and toss with the noodles. Top with extra green onion and sesame seeds

Two images showing the steps to prepare sesame ginger sauce with noodles.

How to Toast Sesame Seeds

When it comes to sesame seeds, toasted definitely has the best flavor. You can also purchase toasted seeds to keep on hand.

To start, preheat a dry skillet on medium. To save dishes, use the same pan you plan to make the noodles in.

  • When hot, sprinkle the raw sesame seeds in the pan and shake or move the seeds around with a spatula until they start to turn slightly brown. Watch carefully that the seeds don’t burn. This should only take about 30 seconds to a minute.
  • Once you see a color change, scrape the seeds into a bowl immediately.

Try making enough to keep on hand in the freezer in a ziplock bag, so that next time, you can skip this step!

What to Add to Sesame Ramen Noodles

Though these noodles are so delicious they need no additions and I often serve them as a side dish but of course you can add proteins and veggies to make a ramen stir fry.  Feel free to mix it up any way you choose!

  • Try adding in some thinly sliced beef, or some shredded chicken.
  • Bamboo shoots or baby corn would taste so authentic!
  • Spicy chili bean paste…why not?
  • Add lots of broth and a soft boiled egg with a drizzle of tamari on top for the perfect meal!

Overview of sesame ramen noodles prepared in a pan.

More Amazing Asian Dishes

  • Easy Ramen Stir Fry – easy, inexpensive & flavorful
  • Asian Noodle Salad – packed with raw veggies
  • Teriyaki Chicken – ready in 25 minutes!
  • Cashew Chicken Stir Fry – simple take out classic
  • Sweet and Sour Pork – easy at-home dinner

Sesame Ramen Noodles

This recipe has all the incredible umami flavor of a Japanese noodle house; you’ll want to make it again and again!

  • 2 packages ramen noodles (seasoning packets discarded)
  • 2 teaspoons fresh grated ginger
  • 2 cloves garlic
  • 3 green onions (finely sliced & whites/greens divided)
  • 3 tablespoons vegetable oil
  • Toasted sesame seeds (for serving)


  • 1 1/2 tablespoons low-sodium soy sauce
  • 1 teaspoon toasted sesame oil
  • 1/2 teaspoon brown sugar (or honey)
  • 1/4 teaspoon red chili flakes (or sriracha)
  • 1 tablespoon water
  • 2 teaspoons rice vinegar
  1. Boil ramen noodles 3 minutes or just until tender, drain well. Do not overcook. Meanwhile, whisk sauce ingredients in a small bowl. Set aside.

  2. Heat oil over medium-high heat. Add ginger, garlic and whites of green onions. Cook just until fragrant, 1-2 minutes.
  3. Add remaining sauce ingredients and 1/2 of the remaining green onions. Simmer 1 minute.
  4. Stir in ramen, cook 1-2 minutes or until heated through. Top with remaining green onions and sesame seeds.
  • Vegetables are great added to this recipe. Simply stir fry cabbage or other favorite veggies before adding the sauce.
  • Leftover protein can be added to make this a full meal.
  • Ramen noodles can be substituted with an equal amount of any other thin noodle.

Recipe adapted from Bon Appetit


Sesame ramen noodles in a white serving dish.
Sesame Ramen Noodles in a white serving dish.
Top image - sesame ramen noodles in a white serving dish. Bottom dish - sesame ramen noodles in a frying pan, garnished with green onions.

Original source:

Go On, Get the MSG

Padded with plenty of kosher salt, the seasoning can be the wind beneath your dinner’s wings. In 1968, a letter published in the New England Journal of Medicine erroneously linked MSG—short for monosodium glutamate—to headaches and musculature pain. The article spawned a 50-year xenophobic attack on the safety of MSG and catalyzed a public health […]

The post Go On, Get the MSG appeared first on TASTE.

Original source:

Meringue Cookies with Berries and Cream

These meringue cookies are topped with rich chocolate cream, chopped hazelnuts, and fresh berries. It’s a delicate dessert that everyone loves! Don’t forget to check out our other meringue cookies like chocolate walnut meringue cookies and mini berry pavlovas. Meringue Cookies To all the meringue lovers out there, this treat is for you! These elegant…

Read On →

The post Meringue Cookies with Berries and Cream appeared first on Simply Home Cooked.

Original source:

Sauce Supreme Recipe

Sauce Supreme is basically a veloute sauce enriched with heavy cream. You’ll start to notice that many of the classic French sauces are derivatives of one of the 5 Mother Sauces.   How to Prepare a Delicious Sauce Supreme Some chefs take it a step further and enhance it with mushroom flavor. This can certainly […]

The post Sauce Supreme Recipe appeared first on The Reluctant Gourmet.

Original source:

Leeks. Bacon. Wok.

Two ingredients deliver all the smoke and satisfaction of Hunan-style stir-fry. Leeks and bacon. It sounds like the start of a great dish, but what if that was basically it—kicked around in a smoking-hot wok with garlic and some liquid to strip all the flavors from the pan? Then it would be pretty close to […]

The post Leeks. Bacon. Wok. appeared first on TASTE.

Original source:

Easy Oven Baked Rice

Baked Rice is a foolproof method for getting fluffy, tender grains that have just the right texture. Combine rice, water, and butter and let it bake in the oven instead of on the stovetop.

One of the reasons oven-baked rice turns out fabulous is that the heat is distributed more evenly throughout the cooking cycle. It’s also perfect to pop in the oven alongside Oven Baked Chicken Breasts or a marinated pork tenderloin!

Close up of oven baked rice in a glass casserole dish with a fork in it.

Tips for Making Baked Rice

To get the best white rice in the oven, follow these tips for recipe success:

  • Follow the ratios in the recipe below (and not the ratios on the package)
  • Adding butter helps keep the grains from sticking.
  • Boil the water before adding to the rice.
  • Cover the baking dish tightly with foil to seal in the steam.
  • Allow the rice to rest for 5-10 minutes after removing it from the oven before fluffing with a fork.

You can easily make baked brown rice too, it will take a bit longer to cook.

Rice in a glass casserole dish with two pats of butter on top.

What Rice is Best Baked?

Any kind of rice can be baked. Just be aware that cooking times can vary greatly. Basmati rice is one of the most quick-cooking varieties. Brown rice, on the other hand, takes more than twice as long as conventional white rice.

This recipe uses regular long grain white rice. If you’re changing the type of rice, you will need to adjust the cook time.

Rice with water in a glass casserole dish.

What to Serve with Baked Rice

Baked rice is the perfect starchy side dish that pairs well with saucy recipes like Salisbury steak or Crock Pot pork chops with mushroom gravy. It’s an easy way to pre-make rice for fried rice too.

Leftover rice will keep in the fridge for up to four days or in the freezer for up to four months.

How to Reheat Rice

To reheat rice in the oven or toaster oven, gently break up any lumps and moisten slightly with a small splash of water. Cover tightly and bake at 300°F for about 20 minutes.

Easy Ways to Cook Rice

  • Brown Rice – made in the oven or stove
  • Easy Rice Pilaf – filled with veggies!
  • Cilantro Lime Rice – deliciously zesty freshness!
  • Dirty Rice – southern comfort food staple
  • Garlic Butter Rice – full of flavor!

Baked Rice

A practically foolproof method for getting fluffy, tender grains that have just the right texture.

  • 1 cup long grain white rice
  • 1 3/4 cups boiling water
  • 2 tablespoons butter
  • 1 teaspoon salt
  1. Preheat oven to 375°F.

  2. Pour all ingredients into a 2 qt baking dish and stir. Cover tightly.
  3. Bake until the water is absorbed, 22 to 27 minutes.
  4. Rest 5 minutes. Fluff with a fork and serve.

This can be doubled in a 9×13 pan.

Baked Rice in a glass baking dish.
Baked Rice in a glass baking dish.
Top photo - Baked Rice in a glass baking dish. Bottom photo - uncooked rice with two squares of butter in a clear baking dish.

Original source:

Hot & Cheesy Crab Dip

Crab Dip is one of the best hot appetizers, perfect for parties! Made with lump crab meat baked in a cream cheese base with cheddar, green onion, and everyone’s favorite seafood seasoning, Old Bay!

This crab dip is a party favorite along with spinach artichoke dip and jalapeno popper dip. Serve it with bread or crackers (or veggies to keep it low carb)!

Cheesy hot crab dip baked in a casserole dish being scooped with a crostini

What’s In Crab Dip?

Crab dip is made with creamy, cheesy ingredients this crab dip is a party favorite!

  • Lump Crabmeat: It is mild, tender and sweet. I would suggest a lump crab meat which is either canned, frozen or even found fresh at the seafood counter.
  • Cheese:  I love the hint of cheddar with crab in this recipe, substitute your favorite cheeses such as mozzarella or monterey jack.
  • Creamy Base: Cream cheese and sour cream get incredibly fluffy when you beat them together, giving this dip amazing texture!
  • Seasonings: Old Bay Seasoning is the perfect compliment to almost any seafood dish.

Hot crab dip ingredients on a cutting board.

How to Make Crab Dip

  1. Combine cream cheese, sour cream and mayonnaise with seasonings until fluffy. Using a hand mixer this makes the dip easier to scoop.
  2. Add green onions, gently fold in the lump crab and half of the cheese. Take care to be gentle and not to break up the crab too much.
  3. Top with remaining cheese and bake until piping hot and the cheese melts!

Serve with crackers, bread, or veggies and dig in!

Crab Dip Additions

  • Add a few dashes of hot sauce, some jalapenos or a splash of buffalo sauce.
  • Add a cup of defrosted corn kernels to make this a crab corn dip
  • Add fresh herbs of your choice, parsley, cilantro or dill are all great additions.

Crab Dip prepared in a baking dish topped with cheese and parsley.

Serving Suggestions

Try offering a variety of crackers or bread to dip, like pumpernickel, Melba, won-ton wrappers, pretzels or tortilla chips. This dip will taste amazing with pretty much anything you have on hand to convey it into your mouth. (Actually, I could just eat it with a spoon.)

How to Reheat It

To Make Ahead: When making this ahead, it should be good in the fridge for up to 2 days before baking.

To Reheat: Put it in the oven for about 15 to 20 minutes, or you could try to microwave individual portions for about 10-30 seconds, checking at intervals.

Delicious Party Dips

  • Jalapeno Popper Dip – go-to party appetizer!
  • Cowboy Caviar – party favorite!
  • The BEST Buffalo Chicken Dip – a crowd-pleaser
  • Cheesy Crab Rangoon Dip – hot, creamy & cheesy
  • Hot Bacon Cheddar Dip– loaded with flavor!

Hot Cheesy Crab Dip

Crab Dip is one of the best hot appetizers, perfect for parties!

  • 8 oz cream cheese (softened)
  • 1/3 cup sour cream
  • 1/4 cup mayonnaise
  • 1 teaspoon Old Bay Seasoning
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon seasoned salt (or to taste)
  • 2 green onions (thinly sliced)
  • 8 oz lump crabmeat
  • 1 cup cheddar cheese (shredded, divided)
  • baguette for serving
  1. Preheat oven to 375°F.

  2. Combine cream cheese, sour cream, mayonnaise, old bay, seasoned salt, and garlic powder in a bowl. Mix on medium speed until fluffy.

  3. Add green onions, crabmeat and half of the cheddar cheese. Gently fold until incorporated.

  4. Spread into a 1.5 qt baking dish (8×8). Top with remaining cheese and bake 15-20 minutes or until melted and bubbly.

  5. Serve with toasted baguette.

Toasted baguette slices being dipped in the hot baked crab dip.
Toasted baguette slices being dipped in the hot baked crab dip.
Top photo - Toasted baguette slices being dipped in the hot baked crab dip. Bottom photo - Hot crab dip ingredients on a cutting board.

Original source:

Acorn Squash stuffed with Oatmeal

Have you ever tried acorn squash stuffed with oatmeal? It’s an coming combination and makes the most delicious and healthy breakfast! Be sure to try all of our squash recipes like our roasted acorn squash with brown sugar and butter or out squash rice pudding. Acorn Squash Stuffed with Oatmeal The best way to cook…

Read On →

The post Acorn Squash stuffed with Oatmeal appeared first on Simply Home Cooked.

Original source:

Perfect Roast Turkey (step-by-step)

Herb Roast Turkey is the most perfect holiday meal (or Sunday supper). Turkey is generously seasoned, covered with fresh herbs and roasted to tender juicy perfection. Use the drippings to create a quick and easy turkey gravy for the perfect holiday meal.

Serve this oven roasted turkey alongside creamy mashed potatoes, sweet potato casserole, green bean casserole and of course cranberry sauce for traditional turkey dinner!

Sliced roasted turkey on a platter with fresh herbs and cranberries and gravy

How to Cook a Turkey

Cooking a turkey may seem daunting but I can assure you it is easy to do. As we all know, it takes a lot of time but the results are well worth it. Below I have provided step-by-step directions for how to cook a turkey to juicy perfection.

Overview of Steps for Cooking a Turkey:

  1. Prepare turkey.
  2. Stuff turkey (optional)
  3. Tie or truss the turkey
  4. Roast the turkey
  5. Rest turkey

How to Prepare a Turkey for Roasting

In order to prepare a turkey you will need to ensure it’s defrosted which, depending on the size, can take several days. How long to defrost & roast turkey printable.

  • Brine (optional): Brine turkey up to 24 hours or according to brine recipe. Drain well and pat dry. Roasting a brined turkey follows the same directions as a turkey that hasn’t been brined.
  • Remove Giblets/Neck: Remove the giblets and neck from the cavity of the turkey. I usually place them in the pan to bake alongside the turkey and flavor my drippings for gravy.

Preparing a turkey for roasting by adding olive oil and herbs.

  • Stuff turkey (optional): Loosely stuff the turkey with stuffing or herbs. Scroll below for more info if you’re stuffing the turkey. (Image #1)
  • Dab Dry: Dab the turkey dry with a paper towel, this will help the skin crisp better. If you’re stuffing the turkey, wipe the inside with a dry paper towel to remove any debris.
  • Oil & Season: Generously rub the outside of the turkey with olive oil or slightly cooled melted butter and season with salt, pepper, poultry seasoning and lots of fresh herbs. (Image #2)

How to Stuff a Turkey

Stuffing a turkey is optional, a stuffed turkey will take longer to cook. If you decide not to stuff your turkey, I would suggest adding an onion and some fresh herbs to the cavity for extra flavor.

  1. Prepare stuffing according to recipe directions.
  2. Cool completely, this is important to avoid bacteria. I prepare my stuffing well in advance (but do not stuff turkey in advance).
  3. Very gently spoon the stuffing into the main cavity of the turkey, do not pack it in.
  4. Add a little bit of stuffing to the neck cavity as well, seal with the flap of skin left on the turkey with a small metal skewer.

How to Tie a Turkey

Now that this herb roasted turkey is stuffed and seasoned, it’s time to tie it up and get it in the oven.

Flip the wing tips under the turkey, this keeps the tips from burning and also helps stabilize the turkey.

If your turkey has a band of skin near the cavity opening, you can tuck the legs into the band. If not, simply criss cross the legs over the cavity and tie them together with a piece of kitchen string.

2 images of a roast turkey recipe. A turkey rubbed with fresh herbs raw and a roasted turkey in a roasting pan to serve

How to Roast a Turkey

To roast a turkey in the oven takes time but it’s actually easy! You’ll need a large roasting pan, I personally do not recommend a disposable roasting pan as they don’t tend to hold the heat as well which can sometimes add tons of extra cook time.

  1. Preheat oven to 350°F (per recipe below).
  2. Place prepared turkey breast side up on a rack in a large roasting pan. If you do not have a rack, balled up foil or large pieces of onion/celery/carrot are great to hold the turkey up and off the bottom of the roaster.
  3. Add an onion, a couple pieces of celery and a couple of carrots in the bottom of the pan (optional, this will add great flavor to your gravy). Add 1″ or so of broth to the bottom of the pan.
  4.  Place turkey in the oven, reduce heat to 325°F and roast until the turkey reaches 165°F (and if stuffed, the center of the stuffing should reach 165°F).
  5. REST the turkey at least 20-30 minutes before carving.

A roasted turkey on a platter with fresh herbs and cranberries

How Long to Roast a Turkey

Turkey roasting time can vary depending on if the turkey is stuffed or not. If you are short on time, you can Spatchcock Turkey to make cooking extra quick. For a smaller turkey meal, make Roast Turkey Breast.

  • 14 to 18 pounds
    • Unstuffed: 3 3/4 to 4-1/2 hours
    • Stuffed: 4 to 4-1/2 hours
  • 18 to 22 pounds
    • Unstuffed: 3-1/2 to 4 hours
    • Stuffed: 4-1/2 to 5 hours
  • 22 to 24 pounds
    • Unstuffed: 4 to 4-1/2 hours
    • Stuffed: 5 to 5-1/2 hours
  • 24 to 30 pounds
    • Unstuffed: 4-1/2 to 5 hours
    • Stuffed: 5-1/2 to 6-1/4 hours

Cook times are approximate and will vary. Turkey should reach 165°F* in both the meat and the center of the stuffing.

What Temperature to Roast a Turkey

I like to preheat the oven to 350°F and then when I place the turkey in the oven, I turn the oven down. Slow roasted turkey at 325°F comes out perfectly tender and juicy.

According to the USDA, a turkey is fully cooked with both the meat and the center of the stuffing reach 165°F.  Use a meat thermometer in the thickest part of the thigh and ensure it is not touching the bone.

Favorite Turkey Dinner Sides

  • The BEST Mashed Potatoes
  • Easy Turkey Gravy
  • Corn Casserole
  • Green Bean Casserole
  • Easy Stuffing Recipe/Sausage Stuffing
  • Classic Deviled Eggs Recipe


Herb Roast Turkey

Herb rubbed turkey roasted to juicy perfection.

  • 12-14 lb turkey
  • 1/4 cup olive oil
  • 1/2 cup herbs (chopped)
  • 1 recipe stuffing (optional)
  • onions and fresh herbs (optional)
  • 4 cups chicken or turkey broth
  1. Preheat oven to 350°F.
  2. Remove giblets and neck from turkey cavity and pat turkey dry with paper towels. If stuffing the turkey, wipe the inside of the cavity with paper towels.
  3. Rub olive oil and chopped herbs over turkey and season generously with salt/pepper.
  4. If stuffing turkey, fill with stuffing loosely (do not pack stuffing) or add 1/2 an onion and fresh herbs to the cavity.

  5. Tie legs together with kitchen string or tuck under the flap of skin at the tail if your turkey has one. Twist the tips of the wings under the turkey.
  6. Place turkey in a roasting pan on a rack, breast side up (optional, add celery, onion, carrot and the turkey neck to the bottom of the roasting pan). Add 4 cups broth to the  bottom of the pan (or enough to fill the pan about 1" deep).

  7. Add turkey to the oven, reduce heat to 325°F and roast until turkey reaches 165°F *see below. Once the breast starts to brown, loosely tent a piece of foil over the breast so it doesn't overcook.

  8. Remove turkey from the roasting pan and tent with foil, rest at least 20 minutes.  Make gravy from the drippings while the turkey rests.

Note: The meat and the stuffing of the turkey should reach 165°F.

Original source:

Mushroom Conversions Equivalents and Substitutions

How to Convert Mushrooms for Your Recipes We love mushrooms in our house and cook with them all the time. They are great in salads raw but even better when sauteed and added to sauces, soups and stews. What I enjoy most about mushrooms is their texture which will vary with the many types of […]

The post Mushroom Conversions Equivalents and Substitutions appeared first on The Reluctant Gourmet.

Original source:

Salsa Verde on Everything

Keep the vibrant, herby sauce on hand to wake up grilled meats, basic eggs, and even plain old toast. Salsa verde, or green sauce in Spanish and Italian, is a technique of blending herbs with fat and acid that stretches to kitchens far and wide. California’s mall salad classic, green goddess, is technically a salsa […]

The post Salsa Verde on Everything appeared first on TASTE.

Original source:

Honey Mustard Pork Tenderloin Marinade!

Pork Tenderloin Marinade is the perfect way to make tender and juicy pork. Some honey, a little bit of Dijon mustard, some fresh rosemary, and a dash of red pepper flakes give this savory marinade a little sweet with a lot of flavor! 

Perfect pork tenderloin can be roasted or grilled and if cooked properly, will be deliciously juicy and fork tender!

Honey Mustard Pork Tenderloin sliced on a wood cutting board.

How to Make a Pork Tenderloin Marinade

To make pork tenderloin marinade, simply stir together honey, mustard, garlic, rosemary, a bit of oil and salt & pepper to taste (per recipe below). Ensure it is combined in a glass or plastic bowl (or a freezer bag).

Just like a chicken marinade, the best pork tenderloin marinade contains a bit of each sweet, salty, fat and bold flavors.

Ingredients in Marinade

  • Sweet: Honey adds sweetness and also helps with the caramelization process. Swap honey for maple syrup or brown sugar.
  • Flavors: Two types of mustard, rosemary and garlic add great flavor. Add in your favorite herbs or chopped green onions.
  • Oil: Olive oil smooths out the marinade and is great for grilling or roasting. I generally use vegetable or olive oil but whatever you have on hand will work just fine.

Overview of honey mustard marinade ingredients laid out on a cutting board.

TIP: To remove the leaves from fresh rosemary, hold the tip between your finger and thumb and use your other hand to in the opposite direction from the top to the bottom of the stalk. The leaves will easily separate for chopping!

How Long to Marinate Pork Tenderloin

Pour over the pork tenderloin and marinate for at least 2 hours, up to 24 hours. Beyond 24 hours the salt may begin to deteriorate the meat causing a mushy pork tenderloin.

This pork marinade can also be used on grilled pork chops or large pork loin cuts.

Remember to discard any leftover marinade as it is not safe to consume. If you would like to use it as a dipping sauce, the marinade will need to be boiled for at least 2 minutes according to

Better yet, set a little bit of the marinade aside before adding the meat and mix it with a bit of mayonnaise for a delicious dip!

How to Cook Marinated Pork Tenderloin

You can cook pork tenderloin on the grill, in a pan or roasted in the oven (my preference). To keep it juicy, cook just until it reaches 145°F as tenderloin is very lean and can easily overcook. Use a thermometer to take the temperature in the center of the thickest part of the meat.

To Roast Tenderloin:

  • Preheat the oven to 400°F
  • Cook a 1lb pork tenderloin about 20 minutes or until an internal meat thermometer registers 145°F in the thickest part.
  • Remove from oven and let rest at least five minutes before slicing and serving.

Can You Freeze Pork Marinade?

You sure can freeze marinade! I often mix it up and place the pork tenderloin in the marinade and freeze it all together. Once defrosted, the pork is ready to cook right away!

Great Pork Marinades and Sauces

  • Homemade Sweet and Sour Sauce – a perfect balance of sweet & savory!
  • Sesame Ginger Dressing – also a great marinade
  • Teriyaki Sauce – mouthwatering umami flavor!
  • Balsamic Vinaigrette – just 5 simple ingredients!
  • Honey Glazed Mushroom Pork – easy and delicious

Honey Mustard Pork Tenderloin Marinade

This honey mustard marinade gives a little heat with a lot of flavor! It’s a perfect weekday or even a holiday entrée!

  • 1/2 cup honey
  • 1/4 cup dijon mustard
  • 1/4 cup whole grain mustard
  • 2 tablespoons olive oil
  • 1 tablespoon fresh rosemary (minced)
  • 1 teaspoon red pepper flakes (crushed )
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 4 cloves garlic (minced)
  1. In a medium sized mixing bowl add all the ingredients and whisk to combine.
  2. Marinate over pork tenderloin for at least 3 hours or up to 24 hours.

To Cook a 1 lb Pork Tenderloin

  1. Preheat oven to 400°F.

  2. Brown marinaded tenderloin.

  3. Then cook for 18-20 minutes or until reaches an internal temperature of 145°F. Lest rest 5 minutes before slicing.

Nutritional information is for 1 tablespoon of marinade.

Close up of honey mustard pork tenderloin sliced on a wooden cutting board.
Close up of honey mustard pork tenderloin sliced on a wooden cutting board.
Top photo = close up of honey mustard pork tenderloin sliced on a wooden cutting board. Bottom photo - Honey mustard marinade ingredients being whisked together in a glass bowl.

Original source:

Easy Sweet Potato Casserole Made in the Crockpot

Crockpot Sweet Potato Casserole is everything it sounds like and the perfect set it forget version of a traditional Sweet Potato Casserole! The potatoes do not need to be boiled first, all of the cooking happens right in the slow cooker!

Serve alongside all of the classic Thanksgiving sides. Like the best mashed potatoes, a cheesy green bean casserole, and of course the classic Thanksgiving stuffing. It’s a perfect addition!

Slow cooker sweet potatoes potatoes and topped with brown sugar and pecans.

Prepping Sweet Potatoes for Casserole

It’s important to remove the tough skin from the sweet potatoes.

  1. Rinse sweet potatoes and peel them entirely.
  2. Cut into uniform cubes so they cook evenly, in this case, 1” cubes.

And, that’s it. Just toss them in the crockpot and get ready for a delicious side dish!

Two images showing cubed sweet potatoes topped with a brown sugar sauce when raw and when cooked.

How Long to Cook Sweet Potato Casserole in a CrockPot

Depending on how quickly you want them finished you can either cook them on high or low.

  • Low: Cook them overnight or while at work on low for 8 hours.
  • High: If you are in a bit of a hurry, cook them on high for about 4 hours.

Either method will yield perfectly cooked, creamy sweet potatoes! Don’t forget to add the pecan topping at the end!

To Mash Sweet Potatoes

You can serve these as smashed (with little chunks) or mashed sweet potatoes (nice and smooth). Use a potato masher for a smashed texture, if you’d like the really smooth, use a hand mixer or an immersion blender.

Two images showing the sweet potatoes before and after being mashed in the crockpot.


I use a buttery brown sugar pecan topping. If you’d like to add marshmallows, simply add to the slow cooker and close the lid for 5 minutes or so. They will melt/soften.

A streusel topping is great on this too, combine

How to Store Leftovers

Refrigerator: Store leftovers in the fridge for up to 5 days!

Freezer: Sweet Potato Casserole can easily be frozen. Scoop it into a zippered bag or a freezer container and be sure to label it with the date.

Reheat: When you are ready to reheat, simply give it a stir, maybe give it an extra dash of pumpkin pie spice and pop it in the microwave!

Delicious Sweet Potato Dishes!

  • Sweet Potato Casserole – with marshmallows
  • Roasted Sweet Potatoes – just 3 simple ingredients!
  • Sweet Potato Salad – super colorful & delicious
  • Baked Sweet Potato – just 5 mins prep!
  • Mashed Sweet Potatoes – creamy, buttery perfection
  • Sweet Potato Pie – rich & heavenly dessert!

Crockpot Sweet Potato Casserole

Sweet and savory, creamy and crunchy (with pecans!). This Crockpot Sweet Potato Casserole is everything it sounds like!

  • 4 pounds sweet potatoes (peeled and cut into a 1-inch dice)
  • 1/2 cup dark brown sugar
  • 1/4 cup unsalted butter (melted)
  • 1 tablespoon vanilla extract
  • 1 tablespoon water
  • 1 teaspoon cinnamon (ground)
  • 1 teaspoon pumpkin pie spice
  • salt (to taste)

Topping Mixture

  • 2 tablespoons butter (melted)
  • 2 tablespoons pecans (chopped)
  • 3 tablespoons brown sugar
  1. Add the cubed sweet potatoes to a 6-quart slow cooker.

  2. In a small bowl whisk together brown sugar, melted butter, vanilla extract, water, cinnamon & pumpkin pie spice.

  3. Pour the mixture over the potatoes and stir to combine.
  4. Cover the potatoes with the slow cooker lid and cook on low for 8 hours or high for 4 hours or until tender.

  5. Mash potatoes until smooth.

  6. Top with topping mixture, cover and let cook for 5 minutes.

Close up of crockpot sweet potato casserole topped with marshmallows and pecans.
Close up of crockpot sweet potato casserole topped with marshmallows and pecans.
Top image - sweet potato casserole being scooped out of the crockpot. Bottom image - Sweet potatoes mashed in a crockpot.

Original source:

Chicken Stuffed Bell Peppers Recipe

These chicken stuffed peppers are made with ground chicken, rice, and sauteed vegetables. It’s a traditional Slavic dish that has become a staple in our kitchen. Make sure to serve it with some classic Slavic side dishes like my garlic beet salad or tomato eggplant rolls. Russian Stuffed Peppers They vary by region If you…

Read On →

The post Chicken Stuffed Bell Peppers Recipe appeared first on Simply Home Cooked.

Original source:

This Week at the Brennans’

It has been a whirlwind of a few weeks!

Here’s what happened these past two weeks:

Well, besides not sleeping a whole lot, there have been a lot of adjustments going on! Ah, life with a new baby.

My adjusting has been having to just go with the flow, sleep when I can and get breastfeeding down. Happy to report the baby is a big-time eater and generally is a happy, content baby! I feel so tired, but grateful for the help I’ve gotten from friends and family. I can sleep a lot in the day and have lots of available arms to watch and care for the sleeping baby so I can truly sleep uninterrupted for a few hours. I probably should take more naps, but it’s so hard! I do get at least 1 in a day, so that’s good.

Gordon has been home since the baby was born on Paternity leave, worked last week while his parents were here helping out and has another week off before he goes back to work next week. I’m trying so hard to not count the days until he’s back at work. SAY IT ISN’T SO! I love having him home and he loves being home and just relaxing and working out when he can. SO jealous of the people who get months and months of Paternity leave. I think Gordon is pretty exhausted too, but I’m confident its not as exhausted as me 😉

Brooke, Blake and Eddie have been keeping up with their school schedules in the midst of this new whirlwind of a newborn. Brooke always wants to hold the baby, Blake and Eddie sometimes ask to hold Porter too, but generally, they all keep to themselves and things haven’t changed a whole lot.

Porter has been back to the pediatrician a few times, mainly to make sure he’s growing. Happy to report he is almost 10 pounds (if not 10 pounds already!). He lost a few ounces upon leaving the hospital, but after two weeks and my milk coming in with a vengeance, he gained 20 ounces. The doctor was so pleasantly surprised. Excited to bring him back and be officially over 10 pounds! Bring on the chunky babies!! I figure if he weighs more, he will sleep for longer stretches at night. Not sure there’s any science to that, but that’s what I’m hoping.

Also, the older Porter gets, the more vocal and opinionated he becomes. Mainly just about diaper changes, but nonetheless, opinionated. 😉

He also has these random spells where he stays awake for hours on end and refuses to sleep. That’s REAL fun, especially when it happens between the hours of 12 and 5am. Thankfully, it only seems to happen every other day, so I get one decent night of rest between the madness.

Last Sunday, we blessed Porter at church and had my in-laws here, along with my Mom and Gordon’s brother. It was such a lovely day and Gordon gave him such a beautiful blessing. A lot of these pictures are from that day…I cracked out my nice camera for these!

Also, there were plenty of friends’ birthday parties and days off of school these past two weeks…it was a little nuts. Thank goodness I had help! The struggle for me at this point and moving forward is getting up early in the morning getting kids ready for school with a newborn. I’ve only had to do it one day and it almost killed me, but at least the three oldest were at school so I could come home and rest after 🙂

Sweet Mr. Porter James

Gordon’s parents are on the outside, my Mom is holding the baby.
All I see is how handsome my husband is in this picture.

Eddie has turned into a bit of a handful, starting to hit and push harder for his way…not sure if its coincidental with the baby being born or if the baby caused these new behaviors. Regardless, we are ensuring he does NOT get his way most of the time because we don’t want to create an even bigger monster.

Breastfeeding has been really easy this time around and I’ve lost at least 27 of the 40 pounds of baby weight I gained. The weight loss is slowing way down now, so I’m guessing these last 13 will take several months to lose because that’s just how my body works, especially with the breastfeeding. Once I get cleared for exercise in three more weeks, I’m assuming it will get much easier. Also, we’ll see if I even have the energy to exercise. Ha! My maternity clothes don’t fit, but my regular clothes also don’t fit either, so I’m in this weird limbo and just tend to wear leggings or workout clothes because they kinda-sorta fit.

I’ve found that if I get up and get ready for the day, I feel so much better than if I hang around in my pajamas. Totally psychological but whatever works is what I do! Also, four kids is no joke!! I have found that I need to run a tighter ship in order to ensure nothing falls through the cracks. My calendar is my guide…if I write it down, then it will happen. So that’s what I’m starting to do leading into the new normal with Gordon going back to work. We’re creating schedules, menus, grocery lists and more! Write it all down and make it happen. And then nap when I can. That’s the approach thus far. *nervous laugh* Wish me luck.

Eddie’s hiding spot.

Here’s what is coming up this next week:

The kids have Columbus Day off and that is Gordon’s last day of paternity leave, so we are going upstate to an apple orchard and a pumpkin patch. Looking for some apple cider donuts.

Gordon and I have appointments at the dentist and will be getting fitted for invisalign. I had braces when I was younger and the majority of my teeth are still straight, but I definitely see them starting to shift again. So, it’ll be good to get them back into place where they belong.

Eddie has a birthday party to go to this weekend and Blake has a playdate. Social babies, I have.

And, one morning this week I woke up to an amazon order for a treadmill. I went to bed, Gordon ordered a treadmill and then I got the email for it. It’s supposed to arrive this week. Ha! Thus begins the start of our mini home gym. Piece by piece as we can afford it, Gordon is making it happen.

Never miss a week:

Last Week: This Week at the Brennans’

Two Weeks Ago: This Week at the Brennans’

Three Weeks Ago: This Week at the Brennans’

The post This Week at the Brennans’ appeared first on Lauren's Latest.

Original source:

Raspberry Vinaigrette Changed the Way We Salad

How America’s side salads turned fruity and fuchsia. “Oh, my God, the first time we tasted it, we put it on everything,” recalls Suzanne Tracht, chef and owner of Jar Restaurant in Los Angeles, who worked at the Hotel Bel-Air and Campanile some 30 years ago. “It was the best thing since sliced bread.” It […]

The post Raspberry Vinaigrette Changed the Way We Salad appeared first on TASTE.

Original source: