I've been mildly obsessed with bowls lately, so when I saw this recipe for Cheeseburger Meatballs I decided to turn them into a bowl. Cheeseburger Meatball Bowls Adapted from How Sweet Eats 1 pound ground beef 1 large egg, lightly beaten ½ cup seasoned breadcrumbs 1 teaspoon garlic powder ½ teaspoon salt ½ teaspoon pepper 12 cubes of cheddar cheese, about 1-inch in size 1 tablespoons olive oil 4 ounces sharp cheddar cheese, freshly grated shredded lettuce, for serving sliced cherry tomatoes, for serving pickled onions, for serving pickles, for serving fries, for serving SAUCE ½ cup mayonna ..read more

I made this amazing stir fry last night and had to document it for posterity (and easy sharing among friends). I don't make a lot of stir fries because Steve finds them to be one dimensional. This was anything but. The sauce was drinkably good. I took the original recipe for Shrimp with Broccoli and turned it into a chicken, shrimp and mixed veggie stir fry, packing it with as many veggies as I could. I love the versatility and my family loved that I mixed chicken and shrimp. Ha! For some reason it never occurred to me that I could do that. What can I say, I'm a bit slow sometimes.  Pea ..read more

I love my go-to potato salad recipe but sometimes I like to switch things up. I saw a photo of this version on The Food Pornographer's Instagram and knew I had to make it. She didn't have a recipe so I just winged it based on our preferences.    The key to my go-to recipe is to soak the potatoes in something acidic when they're hot so the flavor penetrates the potato. I decided to use white wine vinegar, which worked well. I used dried dill but if I can successfully grow fresh dill this summer I think that would be even better.   I've made this a few times without blogging ..read more

It makes me so happy when I can recreate a restaurant dish at home. Take these sandwiches. A local restaurant had them as a special this fall and we loved them. I think we had them four or five times, which is a lot for us. Then they switched to a winter special and we've been missing them ever since. Then one day I realized I could just make them at home. The hardest part was the chicken. We're able to get the same buns they use at the restaurant at a local market, so that part was easy. Cheddar and honey crisp apple slices were also not a problem. I took a chance on the cinnamon-infused map ..read more

I really should make more bowls. I know they're all the rage - or they were, I'm not exactly up on current food trends. All I know is they're incredibly satisfying and every time I make one we love it. Take these Greek Chicken Bowls. There's nothing crazy in here, but the combination of flavors is fantastic. The best part was that I made the tzatziki and cooked the chicken the night before so the day we had these all I had to do was cook the orzo and prepare the rest of the sides.   These are wonderfully customizable. I added cooked spinach because I had some to use up. If you like peppe ..read more

I've been listening to old episode of the Bon Appetit podcast lately and let me tell you, listening to people talk about food trends and going out to eat and the boring normality of life pre-pandemic has been equal parts enjoyable and soul-crushing. This recipe falls squarely into the enjoyable column. I heard an interview with Indian-ish cookbook author Priya Krishna and immediately checked the book out of the library solely for this Saag Paneer, but with Feta recipe. This was seriously amazing. We all love paneer, but the feta was so, so good with the spinach. Obviously spinach and feta are ..read more

I made apple turnovers over the Christmas holiday and used only one sheet of a box of puff pastry. I wanted to do something fun with the other one so I did a quick search and found this recipe for breakfast hot pockets. The original recipe calls for sausage links, but I didn't have any on hand so I used cooked ham. I don't think I'd ever use links because we really liked these with small pieces of meat. I'd recommend crumbled bacon, sausage or cooked ham. I'm sure it would also be great with veggies. They're infinitely customizable. Just be careful not to overfill them. Breakfast Hot Pockets ..read more

I have a huge backlog of pizzas from Pizza Fridays that I need to blog, including this one with sliced apple, bacon, caramelized onions and blue cheese. I know it sounds weird, but we love fruit on pizza, especially when the sweetness of the fruit is paired with salty goodness. Apple, Bacon, Caramelized Onions, Blue Cheese Pizza 1 teaspoon olive oil 1 small onion, thinly sliced salt and pepper 1-lb ball of pizza dough 8 oz mozzarella, shredded 1 small apple (we like honeycrisp), peeled and thinly sliced 4 slices bacon, cooked and crumbled 1/4 cup blue cheese crumbles Preheat a pizza stone i ..read more

Early in the pandemic I went on a baking spree because we needed all the comforting things. I also instituted 3pm dessert as a way for us to get out of our respective funks, gather in the kitchen and have something sweet.  This grapefruit cake came about because Katie insisted that Steve buy a grapefruit on their last shopping trip together before the lockdown. She didn't want to eat it plain, so I Googled dessert recipes and came across this one. It was so, so, so good. Nice and flavorful from the grapefruit with a perfect sweetness thanks to the glaze. Grapefruit Greek Yogurt Cake As ..read more

I think by now you know how much I love make-ahead breakfasts. I'm not a morning person (understatement of the century) so it's nice to just reheat a delicious, hearty breakfast when I'm half asleep.  I've had Amy's recipe for Sausage and Hashbrown Breakfast Quiche printed for awhile now but there hadn't been a good time to make it.   I finally got my act together recently and got it made. The biggest question was whether it would reheat well so I could make it in advance. I made this one the same day we ate it and my family almost died of starvation (sarcasm) waiting for it to ..read more