order online
weekly specialsAuthor Archives: Laura Youngquist
September 21, 2020
Crock Pot Buffalo Pulled Chicken
Buffalo Chicken is an obsession of mine and seems to be a very popular food item in general. Most people I talk to have a favorite buffalo chicken dish of some kind. I don’t know what it is that draws me back but it’s SO juicy and flavorful…. I could eat it every night of the week. Recently, we made Crock Pot Pulled Buffalo Chicken. I have a long list of why I love this recipe but the gist of it is, it’s juice, spicy, simple to make, and absolutely delicious! It can be a meal by itself or used in sandwiches, salads, wraps, tacos, dips, on pizza, and more. We chose to use it in sandwiches. It’s a crock pot meal and makes a healthy portion so you’ll be able to eat it for a few days or serve to a crowd. The recipe can be found here. Make … Continue reading
September 18, 2020
Pumpkin Spice & Everything Nice
Pumpkin Spice Season is upon us. It symbolizes the end of summer and the start of fall. I know summer isn’t officially over, and to be honest, I’m not ready to say goodbye to warmer weather, but I am going to enjoy some delicious pumpkin treats either way 🙂 I have a few go-to recipes to share with you today. All are themed around, you guessed it, pumpkin spice. It’s hard to say which recipe is my favorite because they are all delicious in their own way. Luckily, because it’s still technically summer and not fall, I have even more time to enjoy them all! First up is Individual Pumpkin Pie Pops. These are miniature pumpkin pies on lollipop sticks, so you eat them like a candy sucker. It combines all your favorite pumpkin pie flavors in an individual size, grab and go treat. The recipe can be found here. … Continue reading
September 2, 2020
Veggie French Bread Pizza
Veggie French Bread Pizza is incredibly flavorful and the perfect weeknight meal, especially if you’re in a hurry! It’s an alternative to traditional pizza and is completely customizable so you can tailor it to meet anyone’s taste preference. It comes together in about 30 minutes or less. I selected vegetables to use that I knew both Andrew and I would like but use whatever you have on hand or whatever is fresh in your garden. It’s your creation so it’s up to you! The recipe can be found here. Preheat the oven to 375 degrees F and line a baking sheet with parchment paper. Slice the French bread in half, horizontally. If the bread is too long to fit on the baking sheet, slice the bread in half again so you have 4 shorter pieces instead of 2 long pieces. I bought one long French bread, but I know you … Continue reading
August 31, 2020
Kentucky Derby Delights
The Kentucky Derby is an annual horse race held in, you guessed it, Kentucky. Typically, the race is scheduled on the first Saturday in May but thanks to COVID and the current pandemic status, it was rescheduled for September 5, 2020. I’ve never been to the Derby and would love to go someday but until that happens, I’m content staying home and watching it on TV. Like most other holidays or celebrations, there will be themed food. Did you expect anything else? 🙂 Our appetizer will be Pimento Cheese Spread with sliced baguette. Pimento Cheese Spread is essentially the caviar of the South. It’s very cheesy and tangy, and there is nothing quite like it. It’s a great comfort food…and super easy to make! The recipe can be found here. Start by softening the cream cheese. You can do this by letting the cream cheese sit on the counter for … Continue reading
August 29, 2020
Cedar Plank Lemon Pepper Salmon
Have you ever used a wooden board to grill? These so called “planks” are wooden board that are soaked in water and set over direct heat on a grill and used as a means of cooking food. It’s known as plank grilling or planking. Planking is a fun way to grill! The planks get a slight char to them that creates just a hint of smokey flavor that enhances the food. I typically buy the cedar plank because I like the taste the plank gives off, and also enjoy the smell. Cedar planks are the most common, but you can also buy cherry, hickory, maple, and more. You can grill fish, protein, or vegetables on planks. Fish tends to be the most common and is a great form of grilling fish because it doesn’t stick to the grates. Salmon is my favorite fish to cook on a cedar plank. If … Continue reading
Have you ever eaten something and thought “this is the only way I can ever eat this again”? That happened to me with this sandwich. Don’t get mad, but I have to admit I’m not really a fan of BLT’s. They are fine sandwiches but there isn’t much to them. It’s like they are missing something, and I think I found out exactly what’s been missing. You have to revamp the entire sandwich…. bread and fry the tomatoes, candy the bacon, make a delicious aioli, and eat it all on a pretzel bun. It’s a souped-up BLT…a gourmet BLT if you will…it’s a Fried Tomato Sandwich with Pecan Bacon and Chipotle Aioli. And, it’s delicious. The recipe can be found here. Start by making the chipotle aioli. Add all the ingredients to a large bowl and mix to combine. Cover with plastic wrap and place in the fridge until ready … Continue reading
August 1, 2020
Your Favorite MN State Fair Food…. At Home!
The MN State Fair is cancelled. Those are words I never thought would come out of my mouth, but it’s 2020, and anything is possible this year 🙂 And what a year it’s been! Luckily, some food trucks and vendors are still able to sell their highly demanded food at various locations around town. If you have ventured out and waited in line for any of your favorites – good for you! If you have not, there’s still time. OR…. drum roll, please…. you can enjoy fair food in the comfort of your own home. Just think….no crowds, no waiting in line, no overcrowded buildings, no “sold out” signs, etc. I love the MN State Fair so if I have to miss out on one of my favorite summer traditions, this is as good as it gets. The list of foods we “have to get” is quite long and the … Continue reading
July 16, 2020
Buffalo Chicken Stuffed Bread
Buffalo Chicken Stuffed Bread is a meal in itself. I typically think of buffalo chicken as an appetizer or side dish but could seriously make a loaf of this bread and eat the entire thing as a meal. I probably wouldn’t feel the best after but at least I’d be happy, right? 🙂 All joking aside, this Buffalo Chicken Stuffed Bread is amazing! It’s huge flavor packed into a loaf of bread…. think creamy, cheesy, spicy and crunchy. You get a little of each in every bite! The recipe can be found here. Preheat the oven to 350 degrees. While the oven preheats, make the buffalo chicken dip and prepare the bread loaf. In a large mixing bowl, combine the cream cheese (softened), sour cream, mayo, hot sauce, ranch seasoning, chili powder, cumin, paprika, garlic powder, onion powder, and salt. Add the blue cheese, cheddar cheese, mozzarella cheese, and chicken. … Continue reading
July 14, 2020
National Ice Cream Day
Sunday, July 19, 2020 is National Ice Cream day, and what better way to celebrate than with some homemade ice cream! There really is no better time to enjoy ice cream than a hot summer day! You can obviously eat ice cream year-round but it’s such a cool and refreshing treat during the warm months. With so many flavors to choose from, you’ll be sure to find your favorite. I wanted to do something different for National Ice Cream day so I’m celebrating by making homemade ice cream. I have 5 flavors to share with you today; 3 require an ice cream maker and 2 require a high-speed blender, so you don’t necessarily need all the fancy equipment to make homemade ice cream. It can be super simple and require few ingredients or it can be a more complex recipe with a variety of ingredients. Basically, you can put as … Continue reading
July 11, 2020
Teriyaki Glazed Baked Salmon
Teriyaki Glazed Baked Salmon is the perfect dinner for any night of the week. It’s flaky, juicy, and packed with flavor. You will be completely satisfied after this meal! It comes together fairly quick as well so you can even make this when short on time. The recipe can be found here. Start by making the glaze. In a small bowl, combine the soy sauce, brown sugar, rice wine vinegar, cornstarch, garlic, and black pepper. Whisk until the sugar is dissolved. Place the salmon in a large Ziploc bag. Pour ½ of the sauce mixture into the bag with the salmon, making sure to coat the salmon. Make sure the Ziploc bag is sealed first! Refrigerate the salmon for at least 1 hour but up to 4 hours to let it marinate in the sauce. You can make the sauce the night before and marinate the salmon in the morning … Continue reading
Recent Comments