It’s football season, so I am admittedly slightly obsessed with buffalo-flavored everything (did you know that Buffalo Wild Wings has a great chart for what is gluten-free on their site? Perfect for going out for the game and navigating the menu). That being said, one of my favorite previous treats was Snyder’s of Hanover’s buffalo-wing pretzels. They’re greasy, salty, crunchy, and awesome—they just make me feel like garbage with the additives and wheat.
These cashews are a great way to get that kind of experience at home and make a fun project of it, too. The instructions have variations depending on how intense of flavor you want and level of crunchiness. We know you will love these in addition to your Sunday (and Saturday, and Thursday, and Monday) ritual, just so long as you don’t wipe your hands on your jersey.
Cocktail smokies are one of the recipes that stand out most from my childhood. Not only were they one of my favorite appetizers whenever we had company over, or there was a special occasion, but it was one of my most memorable childhood cooking experiences. Aside from the time I cut my finger open pretty mightily trying to slice my own summer sausage, this is my most vivid kitchen memory.
When it was time to make the cocktail smokies, my mom pulled out the grape jelly and yellow mustard (two things I didn’t particularly enjoy), and explained these were all there was beyond the little smokies. I called shenanigans, and she made me cook it to prove her point. I still remember how blown away I was when the bright yellow and purple combined to form the brown sauce I knew and loved. This experience is one of the few that really sparked my love of cooking, and I hope you’ll also give these cocktail smokies a try.
This stuffed mushroom recipe came about somewhat in a “kitchen sink” experiment. We had crab meat in the refrigerator we wanted to use and mushrooms that we bought and needed to be used.
These little crab stuffed mushrooms are delicious, and make a great finger food. We hope to make it again as soon as we have an opportunity to go to or host a gathering of friends and family.
Back in July, our friends Matt and Stacy of Paleo Parents released their second book, Beyond Bacon. I was at work the evening of the book release, but Heather attended in my absence and had a fantastic time. Among the guests were George from Civilized Caveman, Sarah from The Paleo Mom, and Russ from The Domestic Man. It was Russ who introduced us to Kathy, from the Farm to Consumer Legal Defense Fund. The FTCLDF is a fantastic non-profit that provides support and council to real food farmers, and I encourage you to check out their website and consider joining to support the cause. Long story short, they were hosting an event in August coined Baconpalooza. I was hooked at the name, and was even more intrigued to cook for hundreds of people using real food ingredients and raise money for a good cause. Oh, and Robb Wolf was a guest and presenter, which made my fanboy alarm go off as well.
Whenever Heather and I go out to eat, whether for work, or the rare occasion that she and I actually take the time to go eat out rather than cook at home, we’re typically pretty hard pressed to find healthy appetizer options. One of our favorites for the occasional treat (which we then regret) is every restaurant’s creamy spinach and artichoke dip. This past weekend in preparation for having neighbors over, I decided to finally give this a shot, and I’m happy to report that it’s not as difficult as you might think to recreate without the dairy.
I do also want to take a quick second to celebrate that Heather and I were selected as the featured chefs for U.S. Wellness Meats for the month of July. This was a great experience, and I think you will enjoy the recipes we put together for their blog. Most of them are new, and we’ll cycle in step-by-step with photos here on the blog over time. Please check out their great, grass-fed and pastured products and our write up!