Tag Archives: Food

Party Wings: Honey, BBQ, Mexican, Parmesan, and Buffalo !!!

Appetizers, Chicken, dinner June 17, 2026 Leave a comment
Picnic table with plates of chicken wings, celery, carrot sticks, salad, sauces, and drinks by the ocean
Party Wings!

Throwing a party? Fire up the grill and delight guests with wings in honey, barbecue, Mexican, Parmesan, or Buffalo styles — perfect bite-sized starters or a star main course. For fuss-free cleanup, line a cookie sheet with foil and spray lightly before baking. Want maximum crisp? Use a lipped cookie sheet so the wings bake rather than steam. Pro hack: remove the wing tip and split at the joint to create a tidy, mini drumstick — playful, easy to grab, and a guaranteed crowd-pleaser. Serve with dipping sauces and napkins for a festive, hands-on experience.

HONEY CHICKEN WINGS

  • 1 large white onion, chopped
  • ½ cup honey
  • ½ cup brown sugar
  • ¼ cup soy sauce
  • ¼ cup unsalted butter
  • 2 teaspoons mustard powder, or 1 tablespoon Dijon mustard
  • 1 ½ teaspoons minced garlic
  • 5 pounds chicken wings

Process

  1. Preheat oven to 350°F.
  2. Combine onion, honey, brown sugar, soy sauce, butter, mustard powder, and garlic together in a saucepan over medium heat; cook until hot, about 5 minutes.
  3. Place wings in a single layer in a shallow baking dish. Pour the sauce over the wings and toss to coat. Cover the dish with plastic wrap. Refrigerate to marinate for at least 1 hour or up to overnight.
  4. Bake in the preheated oven until wings are no longer pink at the bone and juices run clear, turning occasionally, for about 90 minutes. An instant-read thermometer inserted near the bone should read 165°F (74 °C).

 MEXICAN STYLE CHICKEN WINGS

  • ½ cup corn oil
  • ¼ cup chili powder
  • 1 teaspoon oregano
  • 1 teaspoon ground cumin
  • 12 ounces tortilla corn chips
  • 1 pound chicken wings
  1. Preheat oven to 400°F.
  1. In a bowl, whisk together the oil, chili powder, oregano, and cumin to blend well.
  2. Pulverize the tortilla chips in a food processor or in a plastic bag with a rolling pin; pour into a shallow bowl.
  3. Dip the chicken pieces in the seasoned oil; then dredge in the ground chips until covered.
  4. Place on a foil-lined baking sheet and bake 45 minutes, until the outside is browned and crisp and the inside is tender. An instant-read thermometer inserted near the bone should read 165°F (74 °C). Serve hot.

 PARMESAN CHICKEN WINGS

  • 1 cup grated Parmesan cheese (4 ounces)
  • 2 tablespoons chopped parsley (fresh)
  • 2 teaspoons of paprika
  • 1 teaspoon dried oregano
  • ½ teaspoon dried basil
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • 1 stick (1/2 cup) butter, melted
  • 1 pound chicken wings
  1. Preheat oven to 400°F.
  2. In a bag, combine cheese, parsley, paprika, oregano, basil, salt, and pepper
  3. Pour melted butter into a shallow bowl
  4. Dip chicken pieces into butter, then place in bag and shake to coat
  5. Place chicken on a foil-lined baking sheet and bake for 45 minutes. An instant-read thermometer inserted near the bone should read 165°F (74 °C). Serve hot

 BUFFALO CHICKEN WINGS

Step 1

  • 3 Lbs. Chicken wings, wings and drummettes split, wingtips removed
  • 1 tablespoon baking powder
  • 1 teaspoon fine sea salt
  • 2 teaspoons of garlic powder

Process

  1. Preheat oven to 450°F.
  2. Thoroughly pat dry the chicken with paper towels.
  3. Line a rimmed baking sheet with foil and place a wire rack over the pan.
  4. Combine the baking powder, salt, and garlic powder in a bowl. Sprinkle over chicken and toss to combine.
  5. Arrange chicken on the prepared wire rack.
  6. Bake the chicken for 25 minutes, flip it over, and bake for another 25 minutes or until crisp and cooked through. An instant-read thermometer inserted near the bone should read 165°F (74 °C).
  7. Drizzle the sauce over the chicken and toss to coat.

BUFFALO SAUCE

Step 2

  • ⅔ cup hot pepper sauce (such as Frank’s RedHot)
  • ½ cup cold butter
  • 1 ½ tablespoons white vinegar
  • ¼ teaspoon Worcestershire sauce
  • ¼ teaspoon cayenne pepper
  • ⅛ teaspoon garlic powder
  1. Combine hot sauce, butter, vinegar, Worcestershire sauce, cayenne, garlic powder, and a pinch of salt in a small pot over medium heat. Stir with a whisk until the butter melts and the mixture simmers. Taste and add more salt if needed.
  2. Combine the remaining ingredients- vinegar and pepper and whisk until smooth.

BLUE CHEESE DIPPING SAUCE

Step 3

  • ¾ pound blue cheese; Roquefort or Gorgonzola
  • ½ cup mayonnaise or plain Greek yogurt
  • ½ cup sour cream
  • 1 tablespoon lemon juice
  • 1 tablespoon wine vinegar
  • Several dashes of hot pepper sauce to taste
  1. Combine the blue cheese and mayonnaise: In a small bowl, mash the blue cheese, leaving some small pieces. Stir in the mayonnaise until smooth and evenly mixed.
  2. Add the remaining ingredients and whisk to blend well.
  3. Cover and refrigerate until serving time.

BARBECUED CHICKEN WINGS

  • ½ cup ketchup
  • 2 tablespoons brown sugar
  • 2 tablespoons red wine vinegar
  • 1 tablespoon lime juice
  • 2 teaspoons cornstarch
  • 2 teaspoons Dijon mustard
  • 1-1/2 teaspoons chili powder
  • 1 teaspoon Worcestershire sauce
  • 1 garlic clove, crushed through a press or grated
  • 2 pounds chicken wings
  1. Preheat the oven to 425°F.
  2. In a large bowl, combine all the ingredients except the chicken
  3. Mix to blend well.  Add the chicken and toss to coat
  4. Marinate at room temperature for a minimum of 1 hour or overnight in the refrigerator
  5. Place the wings in a single layer on a large, rimmed baking sheet. Bake for 30 minutes, turning the wings once halfway through. Wings are done when an instant-read thermometer inserted near the bone reads 165°F (74 °C).

Salmon Burgers

Dinner Ideas, Fish June 14, 2026 Leave a comment
Three salmon burgers with lettuce, tomato, red onion, cheese, and sauce on sesame buns with sweet potato fries and dipping sauce
Salmon burgers with fresh toppings, served with sweet potato fries

Salmon burgers turn dinnertime into a tasty adventure, blending flaky salmon with bright lemon zest, fresh herbs, garlic, and a hint of Dijon for a lively flavor kick. These patties come together in no time and sizzle on the stovetop, grill, or in the oven, delivering juicy, savory bites that beat ho-hum meals. Skip heavy toppings and celebrate simplicity: crisp lettuce, a juicy tomato slice, and a scoop of yogurt-dill sauce create the perfect balance. Packed with omega-3s and lean protein, they’re a clever, feel-good choice for busy evenings or casual gatherings. Make them ahead and reheat briefly under the broiler or in a skillet to revive that fresh-off-the-grill charm whenever you need a quick, delightful meal.

Makes 4 burgers

Ingredients

Salmon Burgers

  • 1 5oz pouch of Chicken of the Sea Skinless & Boneless Pink Salmon or 1 14.75 ounce can of wild salmon *See notes below regarding canned salmon
  • 1/4 cup minced red onion
  • 1/4 cup finely chopped bell pepper
  • 1 tablespoon of Dijon mustard
  • 1 tablespoon of lemon zest
  • 1 tablespoon of fresh lemon juice
  • 1/4 tsp cayenne pepper
  • 2 garlic cloves, pressed or minced
  • 2 tablespoons of fresh dill, chopped
  • 1 medium egg (beaten)
  • 1 cup panko breadcrumbs
  • Salt and pepper to taste
  • 1 tablespoon of Olive oil or Avocado Oil if pan frying

Process

  1. Preheat oven to 400°F (200°C).
  2. Combine onion, lemon juice, lemon zest, and seasonings in a bowl.
  3. Combine salmon, beaten egg, and 1/4 cup breadcrumbs. If the mixture is too loose to shape, add 1 tablespoon more of breadcrumbs. The mixture should be soft and hold together, but not stiff or sticky.
  4. Gather about 1/2 cup of the salmon mixture and shape it into a loose ball. Roll the ball in the remaining 3/4 cup of breadcrumbs to coat it. Place the coated patty on a plate and repeat with the remaining mixture.
  5. Line a baking sheet with parchment paper. This prevents the burgers from sticking and makes cleanup a breeze. Lightly grease the parchment paper with cooking spray or olive oil.
  6. Place the patties on the prepared baking sheet, leaving some space between each burger.
  7. Bake for 12-15 minutes, or until the burgers are cooked through and flake easily with a fork. The internal temperature should reach 145°F (63°C).
  8. Allow the burgers to rest for a few minutes before serving. This allows the juices to redistribute, resulting in a more flavorful and moister burger.

Dill Sauce

  • 1/2 cup plain non-fat Greek yogurt
  • 1 clove garlic, crushed
  • 2 tbsp chopped dill
  • 2 tbsp lemon juice
  • salt and pepper to taste

 Process

  1. Mix all ingredients in a small bowl and set aside.

Note: Drain cans of salmon thoroughly so patties bind and brown perfectly. You don’t have to worry about the fish bones: The canning process makes them soft and edible.  The dense, meaty flesh is ideal for forming into patties, so it’s a natural for burgers.  

Garlic Crunch Salad Topping

Dinner Ideas June 9, 2026 Leave a comment
Glass jar filled with crunchy garlic and oat topping on wooden table with spoon and garlic bulb
A jar of crunchy garlic and oat topping

Meet Garlic and Oat Crunch: your new kitchen sidekick that turns ordinary meals into crowd-pleasing bites. Imagine lightly toasted oats doing a happy crunch dance with golden, caramelized garlic—salty, slightly sweet, and irresistibly toasty. Use it as a salad sprinkle when you crave a granola-like chew that contrasts crisp greens, roasted root veg, or cozy grain bowls. On baked potatoes, scatter a generous handful over butter or sour cream to build a crispy, flavorful crust that teams perfectly with melted cheese and creamy fillings. Spoon it over roasted or steamed vegetables for an instant upgrade—those humble sides suddenly have restaurant-style charm and a savory umami boost.

Ingredients

  • 1 cup rolled oats (old-fashioned or quick)
  • 2 tablespoons of honey
  • 3 tablespoons of melted butter
  • ½ teaspoon of Kosher salt
  • 3 large garlic cloves, thinly sliced or minced
  • ¼ cup all-purpose flour (for a firmer crumble)
  • ¼ cup chopped nuts (pecans, walnuts, or sunflower seeds)
  • 2 tablespoons of flax seeds

Process

  1. Preheat oven to 300°F
  2. In a bowl, combine oats, garlic, honey, and optional flour.
  3. Stir in melted butter until mixture is evenly coated.
  4. Fold in nuts and flax seeds
  5. Place mixture on a rimmed baking sheet, spacing evenly.
  6. Bake for 20 – 25 minutes, stirring halfway, until lightly browned and crisp.
  7. Let cool completely before storing in a glass jar with a lid; it will firm up and keep well.

Want to mix things up? Swap in gluten-free oats, add seeds like sunflower or pumpkin for extra snap, or fold in grated Parmesan for a richer, savory twist. Garlic and Oat Crunch is pantry-friendly, endlessly adaptable, and delightfully simple—perfect for adding texture, flavor, and a little rustic flair to everything from lunch to late-night snacks.

For extra flavor: Add a pinch of smoked paprika or thyme for a more robust profile.

This garlic & oat topping is a quick, customizable way to add a rich, crunchy layer to your desserts or savory dishes — perfect for both sweet and savory pairings.

Crab “Bombs”: The Explosive Addition to Your Picnic or Dinner Party

Dinner Ideas June 7, 2026 Leave a comment
Golden crab cakes garnished with herbs on a ceramic platter with creamy dip and lemon wedges
A platter of golden crab bombs served with a creamy herb dip and lemon wedges

Serve crab “bombs” for a picnic or dinner party and watch smiles multiply. These crispy, golden orbs hide a creamy, savory crab center that pops with flavor in every bite. Easy to transport and even easier to eat, they pair perfectly with chilled white wine, zesty dipping sauces, or a bright citrus slaw. Whether spread on a blanket by the ocean or arranged on a platter for guests, crab “bombs” make any gathering feel festive and effortless.

Ingredients

  • 1 pound crab meat
  • 1 cup cream cheese, softened
  • 1 cup shredded mozzarella cheese
  • ½ cup of panko breadcrumbs
  • 2 green onions, finely chopped
  • 1 teaspoon garlic powder
  • 1 teaspoon Old Bay seasoning
  • ½ teaspoon paprika
  • ¼ teaspoon cayenne pepper
  • Salt and pepper to taste
  • 1 egg, beaten

Process

If baking, preheat oven to 375°F.

If frying, heat the oil in a deep pan over medium heat.

  1. In a large mixing bowl, combine crab meat, softened cream cheese, mozzarella cheese, breadcrumbs, green onions, garlic powder, Old Bay seasoning, paprika, cayenne pepper, salt & pepper; add additional breadcrumbs if the mixture is still wet.
  2. Take about 2 tablespoons of the crab mixture and roll it into a ball shape. Repeat until all the mixture is formed into balls.
  3. Place the crab bombs on a parchment-lined baking sheet. Bake for 15-20 minutes until golden.
  4. If Frying: carefully add the crab bombs to the hot oil, fry them in batches until golden and crispy, about 4 – 5 minutes per side.
  5. Drain excess oil if frying; remove the crab bombs and place on a paper towel to absorb the excess oil.
  6. Serve hot

Dip #1 Creamy Dill Dip

Ingredients

  • 8 ounces cream cheese, room temperature
  • ½ cup sour cream
  • ½ cup mayonnaise or plain Greek Yogurt
  • 4 green onions, minced
  • 2 tablespoons fresh parsley leaves, minced
  • 1 tablespoon fresh dill, minced
  • 1 teaspoon kosher salt
  • ¾ teaspoon freshly ground black pepper

Process

  1. In a large mixing bowl, beat cream cheese, sour cream, mayonnaise, scallions, parsley, dill, salt and pepper until blended. Serve at room temperature.

Dip #2 Sweet Chili Sauce

Ingredients

  • ½ cup unseasoned rice vinegar 
  • ¾ cup of water
  • 2/3 cup white sugar 
  • 5 garlic cloves finely minced, or pressed
  • 1 tablespoon of soy sauce or Fish sauce
  • ½ tsp cayenne pepper optional
  • 2- ½ tablespoons of sambal oelek (please see recipe notes)
  • 4 teaspoons of cornstarch 
  • 2 tbsp water

Process

  1. Add the vinegar, water, sugar, garlic cloves, soy sauce, and cayenne pepper  in  a non-stick pan.
  2. Heat over medium heat while stirring to dissolve the sugar. Increase the heat to medium-high and bring it to a boil. Let it simmer for about 2 minutes. 
  3. Add the sambal oelek (or a substitute listed below) and mix through. Let it cook for a few minutes until it’s slightly thickened (2- 5 minutes).
  4. Mix the cornstarch and water into a smooth slurry and add this to the sauce as well.
  5. Stir frequently (to prevent the sauce from burning at the bottom), simmer the sauce for 2 – 5 minutes or until it reaches the desired thickness. Remember, the sauce thickens as it cools. If it thickens too much, add a little extra water to thin it out.
  6. Cool to room temperature and store in the fridge.

Notes: Substitutions for Sambal Oelek 

  1. Chili Garlic Sauce: This sauce has a similar base of chiles, vinegar, and salt, but includes garlic and sugar, giving it a slightly different flavor. It can be used in equal amounts as a substitute in most recipes 
  2. Sriracha: Another popular option, sriracha offers a vibrant red color and a similar heat level. However, it is a sauce rather than a paste, so it may alter the texture of your dish slightly. You can use it in a 1:1 ratio, but consider adding a bit of vinegar to mimic sambal oelek’s tanginess 
  3. Gochujang: This Korean chili paste is fermented and has a richer flavor profile. It can be used in smaller amounts due to its strong taste, and it works well in marinades and stir-fries 
  4. Harissa: A North African chili paste that adds a complex flavor. It can be used as a substitute, but be mindful of its distinct spices that may change the overall taste of your dish 
  5. Homemade Sambal Oelek: If you have fresh red chilies, salt, and vinegar, you can easily make your own sambal oelek. Blend these ingredients to your desired consistency, adjusting the heat level by choosing milder or hotter chilies 
  6. Crushed Red Pepper Flakes: For a quick and easy option, crushed red pepper flakes can add heat to your dishes, though they lack the vinegar and salt balance of sambal oelek. Use them to taste 

Caprese gets playful!

Salads, Side June 3, 2026 Leave a comment
Cut basil leaves into thin ribbons

Juicy tomatoes, pillowy mozzarella and basil shimmy together. Add peppery arugula, drizzle tangy balsamic or basil pesto, or stack these flavors into a ciabatta for a grab-and-go Caprese sandwich. Fold in prosciutto, creamy avocado or charred peppers for surprising textures. Thread ingredients onto skewers for a party-ready bite — bright, fresh, and totally irresistible. Try four fun Caprese variations and even a cheeky eggs Benedict twist with mozzarella, tomatoes, and pesto for a brunch surprise.

Version #1

Classic Caprese layered salad

INGREDIENTS

  • Fresh Spinach, or arugula (optional)
  • 4 medium sized juicy, ripe tomatoes, sliced in ¼ inch slices
  • 6 ounces of fresh mozzarella cheese, sliced
  • 1 bunch of fresh basil, rinsed and pulled apart into individual leaves

PROCESS

  1. Line a plate or platter with washed spinach leaves, stems removed.
  2. Arrange the tomato slices on top of the spinach
  3. Sprinkle with ½ teaspoon of kosher or sea salt
  4. Layer half of the basil ribbons on top of the tomatoes
  5. Layer the mozzarella cheese on top of the basil
  6. Sprinkle remaining basil on top of the cheese
  7. Pour the Balsamic vinegarette on top of layers
  8. Serve at room temperature

Balsamic Vinegarette

  • 2 Tablespoons of extra-virgin olive oil
  • 2 Tablespoons of good balsamic vinegar
  • 2 cloves of garlic sliced into slivers or grated
  • ½ teaspoon of cracked pepper
  • 1 teaspoon Kosher or Sea salt, divided
  • In a small bowl with a lid mix the extra virgin olive oil, balsamic vinegar, ½ teaspoon cracked pepper, ½ teaspoon salt, and garlic. Mix together and set aside for at least 15 minutes to blend flavors.

Version #2

Chopped Tossed Salad

Spinach salad with red and yellow cherry tomatoes, mozzarella balls, and balsamic dressing
A vibrant spinach salad with cherry tomatoes, mozzarella balls, and balsamic drizzle

Chop or dice the tomatoes and the mozzarella and tear up the spinach or arugula, and basil leaves to make the Caprese salad more like a traditional salad served in bowls. This is a nice option if you’re serving the Caprese as a side dish. Serve the Balsamic vinaigrette at the table to let guests choose how much to add.

Version #3

Caprese sandwich with tomato, mozzarella, basil on ciabatta bread and side salad with cherry tomatoes
A delicious caprese sandwich served with a fresh salad and balsamic drizzle

Caprese sandwiches capture the flavors of a Caprese salad in a handheld form. On ciabatta or a baguette split horizontally, drizzle balsamic vinaigrette, then layer tomato slices, fresh mozzarella, basil leaves and a smear of basil pesto. Serve toasted so the cheese melts. For more flavor, add sun-dried tomatoes and a handful of arugula before serving.

Version #4

Caprese Skewers

Skewers with cherry tomatoes, mozzarella balls, and basil leaves on wooden board with balsamic glaze
Fresh Caprese skewers with cherry tomatoes, mozzarella, and basil drizzled in balsamic glaze.

Ingredients

  • Small wooden skewers (or toothpicks)
  • Grape tomatoes
  • Fresh mozzarella cheese pearls
  • Fresh basil leaves
  • 1 tablespoon Extra Virgin Olive Oil
  • 1 teaspoon of Balsamic Glaze
  • Sea salt (to taste)
  • Cracked black pepper

Process

  1. Thread one cherry tomato, followed by a fresh basil leaf (fold in half if large), then a mozzarella pearl. Repeat until all skewers are assembled.
  2. If not using it immediately, cover with plastic wrap and refrigerate for up to 2 hours.
  3. Right before serving, plate the skewers and drizzle with olive oil, and balsamic glaze.
  4. Finish with a pinch of sea salt and cracked black pepper.

Version #5

Caprese Eggs Benedict

Poached eggs on toast with pesto sauce and tomato slices
Delicious poached eggs with pesto on toast and fresh tomato slices

Ingredients

  • 1 tablespoon distilled white vinegar
  • 1 ounce of mozzarella cheese, sliced into 4 pieces
  • 2 English muffins, split
  • 4 large eggs
  • 4 teaspoons pesto
  • Salt to taste

Process

  1. Fill a large saucepan with 3 inches of water and bring to a boil over high heat. Reduce heat to medium-low, pour in vinegar, and keep water at a gentle simmer.
  2. While waiting for water to simmer, place 1 mozzarella cheese slice and 1 tomato slice onto each English muffin half.
  3. Cook in a toaster oven until cheese softens and the English muffin has toasted.
  4. Crack an egg into a small bowl. Holding the bowl just above the simmering water’s surface, gently slip egg into the water. Repeat with the remaining eggs.
  5. Poach eggs until whites are firm, and yolks have thickened but are not hard, about 3 – 3 ½ minutes.
  6. Remove eggs from water with a slotted spoon and dab them on a paper towel to remove excess water.
  7. Place a poached egg on top of each English muffin. Spoon 1 teaspoon of pesto sauce onto each egg and sprinkle with salt.

Corn Salad (aka Texas Caviar)

Dinner Ideas May 31, 2026 Leave a comment
Change to outdoor picnic table setting

Born in mid-20th century Texas, Texas Caviar is a playful, crowd-pleasing celebration of fresh, bold flavors. This zesty corn salad dazzles at parties, picnics, and casual get-togethers, ready to be tweaked however you like: stir in creamy avocado, dice jalapeño for a spicy kick, add cumin for a warm hug of spice, or splash in hot sauce for mischief. Spoon it with crunchy tortilla chips, pile it next to grilled meats, or crown tacos and salads—every bite sings. Whether you’re feeding friends or craving a quick, vibrant side, Texas Caviar brings cheerful color, lively textures, and irresistible taste.

Ingredients

For the vegetables

  • 2 15-ounce cans of black-eyed peas
  • 1 15-ounce can of black beans
  • 1 15-ounce can of corn (or 1 ½ cups frozen and thawed)
  • 1 red bell pepper
  • 1 cup cherry tomatoes
  • 3 green onions
  • 1 medium jalapeno, seeded, diced
  • 1 avocado, sliced into cubes
  • ½ cup of chopped cilantro
  • 2 teaspoons of kosher salt

For the dressing

  • 2 tablespoons lime juice
  • 4 tablespoons apple cider vinegar
  • 2 tablespoons sugar
  • ½ teaspoon garlic powder
  • ½ teaspoon cumin
  • 1 teaspoon oregano
  • 4 tablespoons olive oil

Instructions

  1. Drain and rinse the beans and corn.
  2. Dice the red bell pepper, slice the cherry tomatoes, and thinly slice the green onions on a diagonal. Seed and dice the jalapeno pepper; finely chop the cilantro. Slice the avocado into cubes.
  3. Add all the vegetables and beans to a bowl. Stir in the kosher salt.
  4. In a medium bowl, whisk together the vinegar, sugar, garlic powder, and cumin. Gradually whisk in the olive oil. Pour the dressing over the vegetables and mix to combine.
  5. Refrigerate until serving; allow to marinate for 30 minutes or longer. Serve with chips for dipping or serve as a side.

Stores refrigerated for up to 3 to 4 days. 

Cheesy Beer Bread

Dinner Ideas May 29, 2026 Leave a comment
Round sourdough bread wrapped in parchment paper tied with twine and garnished with rosemary, thyme, and bay leaves on a wooden board
A loaf of Cheesy Beer bread wrapped in parchment and twine, adorned with fresh herbs.

Cheesy Beer Bread transforms humble ingredients into a delightful, crowd-pleasing loaf that’s fun to bake and impossible to resist. Picture a tall, golden cylinder with a slightly crisp crust and a pillowy, cheese-studded interior that releases savory aromas as you slice it. No yeast fuss—baking powder and lively beer bubbles do the rising—so it’s a quick, satisfying bake. The vertical pan traps steam, keeping the crumb tender while concentrating cheesy, toasty flavors in every bite. Serve warm with butter, dunk into soups, or package for fundraisers and friendship baskets—this bread practically sells itself. For variety, try baking the batter in mugs for single servings or in a standard loaf pan for easy sharing. It’s playful, flavorful, and ideal for spontaneous baking adventures.

Ingredients

  • 3 cups of all-purpose flour
  • 2 tablespoons of granulated sugar
  • 1 tablespoon of baking powder
  • 1 teaspoon of kosher salt
  • 1 cup of shredded sharp cheddar cheese
  • 12 oz. beer (see note)
  • ¼ cup of butter melted and divided
  • ½ tsp garlic powder
  • ½ Tbsp minced fresh parsley
  • ¼ cup of shredded sharp cheddar cheese (for top of loaf)

Process

  1. Preheat oven to 350°F.
  2. Spray pan or mugs with nonstick cooking spray; set aside.
  3. Using a large mixing bowl, add the flour, sugar, baking powder and salt; stir until well combined.
  4. Add 1¼ cups of cheddar cheese; stir until well combined.
  5. Add beer; stir until well combined.
  6. Transfer batter into prepared pan, or mugs.
  7. Brush half of the melted butter (2 Tbsp) and sprinkle ¼ cup of cheese evenly on top of the batter.
  8. Bake for 40-45 minutes, or until top of bread is golden brown.

Topping for Bread

  1. Using a small bowl, whisk together the remaining melted butter (2 Tbsp), garlic powder and parsley.
  2. While bread is still hot from oven, brush the butter mixture evenly on top.
  3. Let bread cool for 10 minutes in pan before transferring to a wire rack until completely cool.

Notes

For beer bread, I recommend using a lighter beer like ales or pilsner. Hoppy beers (like IPAs) are not recommended as they tend to overshadow the flavors in the bread.

Sourdough Sandwich Bread

Dinner Ideas May 27, 2026 Leave a comment
Loaf of golden brown bread on a wooden cutting board with a serrated knife.
A golden loaf of freshly baked bread rests on a wooden cutting board next to a serrated knife.

Sourdough bread undergoes fermentation, which produces lactic acid, giving it a tangy flavor. Traditional sourdough has a chewy texture, large air pockets, and a crusty outside, distinguishing it from bread made with commercial yeast. However, this recipe combines sourdough starter with commercial yeast, resulting in a softer, lighter bread similar to sandwich bread. It lacks the chewy interior and crusty crust typical of traditional sourdough. Many consider sourdough healthier because fermentation helps break down gluten and complex carbs, making the bread easier to digest. This process may also support blood sugar regulation, offering additional health benefits. Overall, this version provides a milder, softer bread while retaining some health advantages of traditional sourdough.

Ingredients

  • 1 cup of Sourdough Starter, see previous post
  • 5 ½  cups of bread flour
  • 1 package active dry yeast
  • 1 ½ cups warm water
  • 3 tablespoons of sugar
  • 3 tablespoons of butter
  • 1 ½ teaspoons of salt
  • ½ teaspoon baking soda

Process

  1. Measure Sourdough Starter; let stand at room temperature for 30 minutes.
  2. Combine 2½ cups of bread flour and the dry yeast in a large mixing bowl. Set aside.
  3. Heat water to 120°F, then add sugar, butter, and salt. When the butter nearly melts, pour the liquids into the flour and yeast mixture, then add 1 cup of Sourdough Starter.
  4. Use a dough hook on a stand mixer. Mix at low speed for 30 seconds, then scrape the sides of the bowl. Increase the speed to high and beat for 3 minutes.
  5. Combine the remaining 2½ cups of flour and baking soda, and add to the yeast mixture. Stir until combined. If using a mixer with a dough hook, mix for about 5 minutes until smooth and elastic.
  6. If not using a stand mixer with a dough hook, turn the dough out onto a floured surface and knead for 6 to 8 minutes until smooth and elastic.
  7. Grease a big bowl with butter or shortening. Make the dough into a ball and put it in the bowl. Turn the dough over once to coat it with butter or shortening.
  8. Cover the bowl with plastic wrap and place it in a warm spot to rise for 60 minutes.
  9. After 60 minutes, punch the dough down with your fist and turn the dough out onto a floured surface.
  10. Cut the dough into two pieces, cover with plastic wrap, and let rest for 10 minutes.
  11. Line two baking sheets with parchment paper. After resting for 10 minutes, place the dough halves onto the baking sheet and shape them into a ball by tucking the edges under.
  12. Alternatively, place the dough into two greased bread loaf pans.
  13. Using a sharp knife, make slashes across the tops of the loaves. Cover and let rise in a warm place until doubled for 30 minutes.
  14. Preheat oven to 375°F. and bake for 30 – 35 minutes or until bread sounds hollow when lightly tapped.
  15. Remove from oven and place on wire racks to cool before slicing.
  16. If using bread loaf pans, remove bread from pans and cool on a cooling rack.

Note:

Keep your sourdough loaf in a paper bag, linen bread bag, or bread box to maintain crust crispness and soft crumb. Avoid airtight plastic bags at room temperature, as they trap moisture and can soften the crust or promote mold growth.

Sourdough Starter

Sourdough Starter

Dinner Ideas May 25, 2026 Leave a comment
Jar of bubbly sourdough starter on a wooden kitchen counter with cloth cover and label
A glass jar with bubbly sourdough starter ready for baking.

Embark on a delicious adventure with this simple sourdough starter recipe! It takes about a week to develop, but patience pays off with irresistibly fresh, homemade bread. Plus, you get to be the boss of your ingredients, making every loaf healthier and tastier. Baking fun starts now!

Ingredients

  • 1 package of active dry yeast
  • 2 ½ cups of warm water (105°F. to 115°F)
  • 2 cups of all-purpose flour
  • 1 tablespoon of sugar or honey

Process

  1. Dissolve the yeast in ½ cup of the warm water.
  2. Stir in the remaining warm water, flour, and sugar or honey.
  3. Using a wooden spoon, beat until smooth.
  4. Pour mixture into a 5-cup jar and cover with 100% cotton cheesecloth.
  5. Let stand at room temperature (75°F – 85°F) for 5 to 10 days or until the mixture has a fermented aroma and the active bubbling stops.  Your starter is ready to use for baking. 
  6. Be sure to stir your starter 3 times a day.
  7. If you’re not baking bread right after the 10-day fermenting process, store your starter in a 1-quart container after it finishes bubbling. Cover it with a lid and put it in the fridge.
  8. If you don’t use your starter within 10 days of putting it in the refrigerator, add 1 teaspoon of sugar or honey. Keep adding 1 teaspoon of sugar or honey every 10 days while it’s stored in the fridge, unless you replenish the starter after using it in a recipe.

Replenish starter after each use by stirring in:

  • ¾ cup of all-purpose flour
  • ¾ cup warm water
  • 1 teaspoon of sugar or honey
  • Add into the remaining starter for each 1 cup removed for the recipe.
  • Cover replenished starter with cheesecloth and let stand at room temperature for 1 day or until bubbly.
  • Cover with a lid; chill for later use following instructions in step 8 above to keep it active.

Recipe for easy, delicious soft Sourdough Bread to follow in the next post.

Crumb Toppings for your Baked Goods

Bread, Dessert, Fun Stuff May 21, 2026 Leave a comment
Nine different homemade mini fruit pies with various toppings on a wooden board
a variety of crumb toppings for desserts

Imagine a tasty treat called a crumble, also known as a brown betty. It comes from Britain and is now enjoyed worldwide. This dish can be sweet or savory, but the sweet version is most popular. Its history dates back to American cuisine during European colonization. The magic happens when it’s baked until the topping becomes crispy. It is often served warm with cooked fruit, custard, cream, or ice cream, making it a perfect cozy dessert. I enjoy trying different toppings, like toasted coconut, chocolate chips, or raw coconut, to add extra flavor. Whether you want a comforting dessert or a savory snack, crumble toppings are a fun way to improve your recipes. I’ve collected creative topping ideas to inspire your cooking. Get ready to enjoy a crispy, delicious treat that is both nostalgic and exciting—happy baking!

#1 BASIC CRUMB TOPPING

Ingredients

  • 1 1/2 cups of all-purpose flour
  • 3/4 cup light-brown sugar
  • 1/3 cup granulated sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1 1/2 sticks chilled butter, cut into pieces

Directions

  1. In a bowl, mix flour, light-brown sugar, granulated sugar, salt, and cinnamon.
  2. Cut chilled butter into pieces.
  3. Use a pastry cutter or fork to mix the butter into the sugar until it forms large crumbs.
  4. Refrigerate until ready to use.

#2 FRENCH CRUMB TOPPING:

Ingredients

  • 1/3 cups of chilled butter
  • 1/3 cups of brown sugar
  • 3/4 cups of all-purpose flour
  • 1/2 cup of chopped nuts

Directions

  1. Mix sugar, flour, and nuts together.
  2. Cut in butter with a fork or pastry cutter until blended.
  3. Refrigerate until ready to use.


#3 WALNUT CRUMB TOPPING:

Ingredients

  • 1/2 cup all-purpose flour
  • 3/4 cup walnuts, chopped
  • 1/4 cup packed dark brown sugar
  • 1/4 teaspoon sea salt  
  • 4 tablespoons unsalted butter, at room temperature

Directions

  1. In a medium bowl, stir together flour, walnuts, brown sugar, and salt.
  2. Cut in butter with a fork or pastry cutter until blended.
  3. Refrigerate until ready to use.

#4 OAT CRUMBLE

Ingredients

  • 1 1/2 cups old-fashioned rolled oats
  • 3/4 cup pecans or almonds, chopped
  • 1/2 cup brown sugar
  • 1/3 cup whole-wheat flour or all-purpose flour
  • 3/4 teaspoon ground cinnamon
  • 5 tablespoons canola oil

Directions

  1. Mix dry ingredients together, then stir in canola oil.
  2. Mix with a spoon until the mixture resembles coarse crumbs.
  3. Refrigerate until ready to use.

#5 BAKED CRUMB TOPPING

Ingredients

  • ½ cup Brown sugar
  • ½ cup flour
  • ¼ cup chilled butter
  • ¼ cup of nuts, coconut, flaxseed, or sunflower seeds (all optional but make great texture)

Directions

  1. Preheat oven to 350°F. degrees
  2. Mix ingredients together; it should stick together and form crumbs.
  3. Spread the mixture onto a baking sheet lined with parchment paper.
  4. Bake for 20 minutes.
  5. Crumble any pieces that are clumped together and put the crumbs on everything in sight!

Cook’s Notes:

Add any of the following ingredients to your crumb toppings for extra flavor or texture.

  • Nuts
  • Coconut
  • Flax seed
  • Sunflower seeds
  • Cinnamon
  • Cardamom
  • Toffee
  • Chocolate chips
  • Peanut butter chips
  • Cream cheese chunks
  • Shredded cheddar cheese (great on apple anything)
  • M & M’s
  • Drizzle your crumb topping with caramel sauce, and sprinkle lightly with sea salt.

The sky is the limit where your dessert is concerned.