Summer makes me excited about picnics at the park, at an outdoor cinema, at a concert, or all of the above. This picnic-perfect mortadella sandwich travels great and tastes even better at room temperature. Since it is a no-mayo sandwich, you don’t have to worry about it being under the warm sun.
Make the pickled onions the night before! I usually have some lying around in my fridge because I love them so much and add them to lots of different things. I love the acidity and the crunch of the pickled onions and the pepperiness the arugula adds as well.
Mortadella is a grown-up bologna (and I hate bologna). But mortadella is so delicious! It’s smooth, super flavorful and is fatty enough to not need any mayonnaise. Sometimes it’s speckled with pistachio. It’s also inexpensive! You can find it where prosciutto and salamis are sold in your grocery store.
This is also a sharing sandwich. After assembling it, cut it into little cubes and share with your friends.
Create a do-it-yourself pancake bar with fresh fruit, different jams, syrups, and fun toppings so everyone can have customized pancakes with little effort on your end.
I love hosting some kind of build-your-own bar. Remember this margarita bar I hosted? I’ve also done a grilled cheese bar and a avocado toast bar. I find it easy to set out ingredients and let everyone have at it. It makes my job as a host super easy!
Here’s how simple you can make it. Use a boxed pancake mix and set the ingredients out on the table for everyone to build their own short stack. Make sure the butter and the syrup are at room temp. I also bring out jams if people prefer those to syrup. Cut up fruit and other toppings.
I made a cute pancake bar for Madeline’s first sleepover. It was perfect for little girls. They had the ability to customize their own pancakes. I also imagine this would go well for any occasion including Mother’s Day this upcoming weekend (hint, hint).
I set out cut strawberries, cut banana, blueberries, raspberry jam, lemon curd, softened butter, and maple syrup. Then let everyone go to town.
Make it more fun by adding sprinkles, candies, chocolate syrup, or anything else you might have on hand.
Savory Bread Pudding with Butternut Squash and Kale
This savory bread pudding recipe is made with butternut squash, kale and chicken sausage is perfect for breakfast or brunch. I’ve even had it as a side dish to my dinner as it’s similar to stuffing during Thanksgiving. It’s a great make-ahead meal. You can make it the night before and warm it the next morning.
You can definitely substitute what you have available in your fridge. I imagine bacon, and any hearty veggies would be good in this also. It can also be made vegetarian if you leave out the sausage or bacon. I then covered the dish in gouda cheese and baked it until melted.
First, I cooked all the veggies and meats and toasted the bread. I then combined everything in a large mixing bowl with the cheese and custard.
I used a 12″ sesame loaf from a local baker. Any crusty bread like french bread or country bread will also work fine.
I like to switch it up a little for Friendsgiving. Since I know most people will be having the usual dishes on Thanksgiving day. I don’t want people to get tired of turkey and mashed potatoes when Thanksgiving finally comes.
I made this dish for our recent Friendsgiving, which you may have seen on my Instastory last night. The casserole dish was completely empty by the end of the night! Question is, should I recreate it for Thanksgiving day this week?
Yes, it’s that time again. Planning for the holidays. This year, I’m planning 3 Thanksgiving feasts: Friendsgiving, Workgiving, and Thanksgiving. Phew! I’m already tired thinking about it. Really though, I love cooking for others so it’s something that I look forward to every year.
Breaking up Thanksgiving into three smaller meals is really not too bad when you think about it (or maybe I’m trying to make myself feel better). Instead of making 1 giant feast, I will have enough space in my oven and cooktop for each mini meal, and I can also turn leftovers into a new dish for the next event. Last year, I reworked leftover turkey, gravy and stuffing into individual turkey pot pies for Friendsgiving.
Here’s a recipe for cranberry sauce. I grew up eating the sauce that came out of the can (still in a can-shaped mold). When I found out how easy it was to make cranberry sauce I never looked back.
All it is is simmered down fresh or frozen cranberries with sugar! I like adding extras like orange juice/rind, ginger, herbs or spices. This recipe can be made a week in advance and stored in the fridge. Enjoy!
Cinnamon Cranberry Sauce
12oz of fresh cranberries 1 cup white sugar 1/2 cup water or orange juice 1 stick of cinnamon 1 Tbs cinnamon powder
Combine all ingredients in a saucepan and simmer for 5-7 minutes until most of the cranberries have popped. Stir occasionally.
You may want to add more sugar if the sauce is still too tart for your taste.