food network | onedadskitchen

Quick Skillet Salmon

Since Michelle and I both have pretty busy schedules, I am always looking for meals that can be prepared easily and quickly. One of the cookbooks I got this Christmas is from America’s Test Kitchen called the “Quick Family Cookbook,” with recipes that can be prepared in under 45 minutes and are perfect for families who need some weeknight meals without having a lot of unusual ingredients that you may not typically have around the house. It seems like a really good book and since I love the cookbooks from them I am sure I will use it a lot.

That being said, this recipe for Skillet Salmon is actually from the Food Network. I came across it a few days ago and we just happened to pick up some wild salmon, which was on sale for a really good price. Michelle only likes the wild salmon as the farm-raised often does not have the same good flavor that you get with wild salmon. Wild salmon, on the other hand, is often pretty expensive, except this time of year when you can often find it for a good price. I got mine here at Adams Farms for $9.99 a pound. Still pricey, but much cheaper for wild salmon. Anyway, I had everything else on hand for this recipe, so it was quick and easy.

Hoisin Skillet Salmon

One 15.5 ounce can black beans, drained and rinsed (I actually used dried beans instead of canned and did a quick soak to get them ready)

2 tablespoons hoisin sauce

1/4 teaspoon red pepper flakes

2 cloves garlic, crushed

4 cups broccoli florets

Four 5-ounce salmon fillets, skin removed

Juice of 1/2 a lemon

2 tablespoons roughly chopped fresh cilantro, optional

Kosher salt

Combine the beans, 3/4 cup of water, hoisin sauce, red pepper flakes and garlic in a large skillet. Top with the broccoli and nestle the salmon into the broccoli. Bring the skillet to a simmer over medium heat. Once it is simmering, cover the skillet and cook until the salmon is flaky and just cooked through and the broccoli is crisp-tender, about 5 to 6 minutes. Drizzle with lemon juice and sprinkle with cilantro, if using (I skipped the cilantro, my family are not big fans of it). Add salt to taste and serve.

That’s all there was to it. I did add some white rice to the meal to round it out, but you don’t really need it with the black beans. I particularly love quick meals you can do all in one pot. It makes for super easy clean up when all is done.

Just a quick recipe for today. I do have a pork tenderloin I am cooking tonight, beef stew tomorrow, and then a frenched pork roast on Thursday, so I’ll be posting some recipes for those things along the way the rest of the week. I am also scouting around for some new lunch recipes as Michelle is looking for different things to bring for lunch that are quick and healthy without using any bread, We’ll see how it goes and what I can find. If you have any suggestions, please pass them along. Until next time, enjoy the rest of your day and enjoy your meal today!

Leave a comment

Posted by MikeG on January 8, 2013 in Cookbooks, Cooking, Cooking Websites, Dinner, Seafood

Tags: americas test kitchen, food network, hoisin skillet salmon, Quick Family Cookbook, salmon, salmon fillets

Best Supporting Snacks : Recipes and Cooking : Food Network

03 Nov

Best Supporting Snacks : Recipes and Cooking : Food Network.

Coincidentally, I had just posted on my other blog, The Office of Iguana Flats, a question about what is your favorite snack to have while watching a movie. Moments later, I saw this post from Food Network about some great snacks and treats to have at home while watching your favorite movie or for family movie night. Check out the recipes and see if you want to make one tonight!

Leave a comment

Posted by MikeG on November 3, 2012 in Cooking Websites, Snacks

Tags: food network, movie snacks, snacks, the office of iguana flats, what is your favorite snack while watching a movie

Time For Some Roman-Style Chicken

31 Oct

I had seen this recipe on Food Network a week or two ago and had been planning to cook it since then but I haven’t had the opportunity to do it until tonight. It is a recipe from Giada de Laurentiis for Roman-Style Chicken. It looked pretty good when she was making it and it certainly didn’t look difficult to do, so since I had everything in the house tonight, I thought I would give it a shot, and I am glad I did.

Roman-Style Chicken

4 skinless chicken breast halves, with ribs
2 skinless chicken thighs, with bones
1/2 teaspoon salt, plus 1 teaspoon
1/2 teaspoon freshly ground black pepper, plus 1 teaspoon
1/4 cup olive oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
3 ounces prosciutto, chopped
2 cloves garlic, chopped
1 (15-ounce) can diced tomatoes
1/2 cup white wine
1 tablespoon fresh thyme leaves
1 teaspoon fresh oregano leaves
1/2 cup chicken stock
2 tablespoons capers
1/4 cup chopped fresh flat-leaf parsley leaves

Season the chicken with a 1/2 teaspoon salt and 1/2 teaspoon pepper. In a heavy, large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until it is browned on both sides. Remove the chicken from the pan and set aside.

Keeping the same pan over medium heat, add the peppers and prosciutto and cook until the peppers have browned and the prosciutto is crisp, about 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, wine, and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan. Return the chicken to the pan, add the stock, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes.

If you are serving the meal immediately, add the capers and the parsley. Stir to combine and serve. If you are making this ahead of time, transfer the chicken and sauce to a storage container, cool, and refrigerate. The next day, reheat the chicken to a simmer over medium heat. Stir in the capers and the parsley and serve.

I did make a minor change to the recipe. Since I didn’t have prosciutto, I used a couple of slices of bacon in its place and it turned out just fine. I also used only chicken thighs for the recipe, mainly because that is what I had on hand and ready to cook. I think it would turn out great with any chicken parts you decided to use. You get a great sauce from the tomatoes, stock and wine that goes well with some rice or potatoes. It’s a quick and simple recipe to make for a weeknight dinner any time you are looking for something to do with some chicken.

That’s it for tonight. I’m not sure what I am going to make tomorrow night. I have a number of choices on hand with some shrimp, some pork chops and even some boneless leg of lamb, which I think I will save for the weekend. We’ll have to wait and see what I can come up with for tomorrow.

Hopefully everyone who had to deal with Hurricane Sandy is okay and you have been able to start some kind of clean up and recovery from whatever effects you may have incurred. We were lucky in that we never lost power here and really only had to deal with very high winds. There is lots of debris down in the area and many people here lost power and their phones. The schools have been closed all week as well, but hopefully by next week everything will start to restore itself to some normalcy. Thank goodness for all the responders and help that so many people have been able to benefit from. I am not sure where New York and New Jersey would be without them.

Until next time, enjoy your evening and enjoy your meal!

Leave a comment

Posted by MikeG on October 31, 2012 in Cooking, Dinner, Poultry

Tags: chicken thighs, food network, giada de laurentiis, Roman-style chicken

Good Eats Meatloaf and Roasted Green Beans

24 Oct

I love meatloaf. I know I have said that on here many times, but it’s always worth repeating. When we got out somewhere, if it’s on the menu I want to try it. Of course, some times I am disappointed by the results, but hey, you still have to try, right? So tonight when I decided to make meatloaf, I turned to a recipe from Alton Brown and his “Good Eats” program. I like a lot of the things he makes (and he’s great to follow on Twitter if you are on there) so I figured this recipe was a no-brainer. It got a lot of good reviews from people on Food Network’s website also, so I had to give it a try.

Good Eats Meatloaf

6 ounces garlic-flavored croutons
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1 teaspoon chili powder
1 teaspoon dried thyme
1/2 onion, roughly chopped
1 carrot, peeled and broken
3 whole cloves garlic
1/2 red bell pepper
18 ounces ground chuck
18 ounces ground sirloin
1 1/2 teaspoon kosher salt
1 egg

For the glaze:
1/2 cup ketchup
1 teaspoon ground cumin
Dash Worcestershire sauce
Dash hot pepper sauce
1 tablespoon honey

Heat the oven to 325 degrees.

In a food processor bowl, combine croutons, black pepper, cayenne pepper, chili powder, and thyme. Pulse until the mixture is of a fine texture. Place this mixture into a large bowl. Combine the onion, carrot, garlic, and red pepper in the food processor bowl. Pulse until the mixture is finely chopped, but not pureed. Combine the vegetable mixture, ground sirloin, and ground chuck with the bread crumb mixture. Season the meat mixture with the kosher salt. Add the egg and combine thoroughly, but avoid squeezing the meat.

Pack this mixture into a 10-inch loaf pan to mold the shape of the meatloaf. Onto a parchment paper-lined baking sheet, turn the meatloaf out of the pan onto the center of the tray. Insert a temperature probe at a 45 degree angle into the top of the meatloaf. Avoid touching the bottom of the tray with the probe. Set the probe for 155 degrees.

Combine the ketchup, cumin, Worcestershire sauce, hot pepper sauce and honey. Brush the glaze onto the meatloaf after it has been cooking for about 10 minutes. Bake for 45 to 50 minutes. Allow it to rest for 10 minutes, covered, after removing from the oven. Slice and serve.

This recipe is great. The meatloaf and the glaze have a nice combination of bite from the hot sauce, cayenne and chili pepper and a sweetness from the honey. We all loved it and I’ll definitely be making this one again.

I decided to serve this with some boiled potatoes and green beans. I love green beans too, and I am always looking for a new way to make them. I came across this recipe from Williams-Sonoma that is simple and tastes great from the roasting.

Roasted Green Beans and Carrots with Red Onion

3/4 pound green beans, trimmed
1/2 pound carrots, peeled and cut diagonally about 1/4 inch thick
1 red onion, sliced
2 large garlic cloves, very thinly sliced
1 1/2 tablespoons olive oil
1 teaspoon ground cumin
Salt and freshly ground pepper, to taste

Preheat an oven to 350°F. Place an 8-by-11-inch heavy roasting pan or a very large, ovenproof fry pan on the rack.

Bring a large saucepan three-fourths full of water to a boil over high heat. Add a pinch of salt and the green beans. Cook the beans until they turn bright green and are just tender, 1 to 2 minutes. Drain the beans and plunge them into a bowl of ice-cold water to stop the cooking and drain again.

In a large bowl, toss together the beans, carrots, onion, garlic and olive oil. Sprinkle with the cumin, season with salt and pepper, and toss again to thoroughly combine. Transfer the vegetables to the preheated pan and spread them evenly. Roast, stirring occasionally, until the vegetables are tender and lightly browned, 45 to 55 minutes. Taste and adjust the seasonings with salt and pepper.

It was a something different to do and I like roasting vegetables. The flavor seems a little more intense when you roast them. You could easily add other vegetables to this if you wanted to, choosing some other fall root vegetables like parsnips, turnips, or sweet potatoes.

We also made some of the all-purpose gravy I have made before, because you must have gravy with meatloaf. Overall, it was quite a good meal.

Well, I have a doctor’s appointment tomorrow night, so I am not sure I’ll get a meal in, but we’ll see what happens. Until next time, enjoy your evening and enjoy your meal!

2 Comments

Posted by MikeG on October 24, 2012 in Beef, Cooking, Dinner, Gravy, Vegetables

Tags: Alton Brown, boiled potatoes, food network, good eats meatloaf, meatloaf, roasted green beans, roasted green beans and carrots with red onion

Quick and Tasty Chicken, Sausage and Peppers

23 Aug

While I have a few minutes of a break for lunch before starting up work again, I thought I would just pop in and give the recipe I made for dinner last night. I had seen this recipe on Food Network’s website and it sounded perfect for a weeknight meal when you need something quick and easy. I altered it slightly, changing up the kinds of peppers used in the recipe, but other than that I stayed pretty true.

Chicken, Sausage and Peppers

2 tablespoons butter

3/4 pound sweet or hot Italian sausage, cut into chunks

3/4 pound boneless, skinless chicken breasts, cut into chunks

Salt and freshly ground black pepper

1 tablespoon all-purpose flour

1 small onion, chopped

2-3 peppers of various colors, cut into 1-inch pieces

3 cloves garlic, roughly chopped

1/2 cup dry white wine

3/4 cup chicken broth

1/4 cup roughly chopped fresh parsley

Heat 1 tablespoon of the butter in a large skillet over medium high heat. Add the sausage and cook until golden, about 2 minutes. Season the chicken with salt and pepper., then toss the chicken with the flour in a bowl to coat; add the chicken to the skillet and cook until golden brown but not cooked through, about 3 minutes.

Add the onion, peppers,garlic, 1/2 teaspoon of salt, and pepper to taste and cook for 3 minutes. Add the wine, scraping up any browned bits; bring to a boil and cook until slightly reduced, about 1 minute. Add the broth and bring to a gentle simmer. Cover and cook until the sausage and chicken are cooked through, about 5 minutes.

Transfer the chicken, sausage and vegetables to a platter with a slotted spoon. Increase the heat to high and stir the parsley into the skillet.; boil until it is reduced by one-third, 2 to 3 minutes. Remove from the heat and stir in the remaining 1 tablespoon of butter. Pour the sauce over the chicken mixture.

I served the meal with some white rice to round things out. For the peppers, I had bought a variety of colored peppers at the farmers market – red, orange, yellow, purple and white – so I used them all to make it more colorful. I would use whatever type of peppers you like best; if you want ones that will add some heat, get them and use them here and then use hot Italian sausage in the recipe.

That’s it for today. I have a doctor’s appointment this evening so I don’t think there ill be an organized meal tonight. Check back tomorrow and see what I’ve got. until then, enjoy the rest of your day and enjoy your meal!

Leave a comment

Posted by MikeG on August 23, 2012 in Cooking, Dinner, Pork, Poultry, Vegetarian

Tags: chicken sausage and peppers, food network, italian sausage, peppers

7 Tips for Feeding Picky Kids | Healthy Eats – Food Network Healthy Living Blog

11 Jul

7 Tips for Feeding Picky Kids | Healthy Eats – Food Network Healthy Living Blog.

I have a lot friends with young children and this is a problem I hear a lot. We went through this with Sean, but now at 11 he is more willing to at least try new things. This article gives some tips and guidance to try and help you along with feeding your kids. Check it out!

Leave a comment

Posted by MikeG on July 11, 2012 in Cooking Websites

Tags: food network, tips for feeding picky kids

Grocery Shopping for Healthy Cooking at Home | Healthy Eats – Food Network Healthy Living Blog

21 May

Grocery Shopping for Healthy Cooking at Home | Healthy Eats – Food Network Healthy Living Blog.

An interesting article on a good way to start eating healthy and potentially save some money in your wallet instead of going out, buying coffee, buying lunch, etc. It might be worth a try to give this a shot, and this seems like a good starter list.

Leave a comment

Posted by MikeG on May 21, 2012 in Pantry

Tags: eating healthy, food network, healthy cooking, pantry for eating healthy

One-Pot Chicken Parm Rice | Healthy Eats – Food Network Healthy Living Blog

22 Mar

This is a good recipe for a one pot meal, and for all my gluten-free friends out there, it’s a gluten free recipe. Check it out!

One-Pot Chicken Parm Rice | Healthy Eats – Food Network Healthy Living Blog.

Leave a comment

Posted by MikeG on March 22, 2012 in Cooking, Cooking Websites, Dinner, Poultry

Tags: chicken parm rice, food network, one pot meal

A Few Good Articles and Stir Fry Chicken

14 Mar

I’ve been busy the last couple of days so I haven’t had time to post anything, but tonight I’ll write about a couple of good things I saw today and our dinner tonight, which was Stir Fry Chicken and Vegetables. The first article was one posted by the Food Network and was all about what should be in your pantry for every day use. I have written about this before myself, and if you want to read my post on it, you can check it out right here. The Food Network pantry has a few things in it that I don’t usually have in mine, but they are all good staples to have around. If you have all these things, you can pretty much make dinner on a moment’s notice for yourself, your family and any unexpected guests. If you want to see what they suggest, you can check out there article right here.

The second article I read today was in the New York Times today. It’s written by Julie Moskin and it is all about being a cookbook ghostwriter. She writes about how the days of the famous chefs sitting down to impart their cooking wisdom on everyone are over, and that most cookbooks may have the name of a famous chef on the jacket, but they are actually written by someone else who gets a lot less money and no recognition for their work. It’s a very interesting article to read. What she says makes sense in that today’s chefs with television shows and multiple restaurants couldn’t possibly crank out books as fast as people like Martha Stewart and Rachel Ray do in today’s marketplace. It’s nice to see the little guys get a little recognition for their work. If you’re interested in checking out the article, you can find it right here.

Lastly, tonight I made a simple stir fry chicken and vegetables with white rice, which I have made before and posted about on here. I’ll post the recipe again, and you can also check it out here if you want. The nice thing about stir fries is that you don’t really need any recipe at all to make one. You can add any kind of protein (or none at all), whatever vegetables you may have on hand or left over, make a little sauce, and you have a great meal pretty quickly. We eat a lot of stir fry dinners for these reasons.

Stir-Fried Chicken and Vegetables

2 cups broccoli or cauliflower florets and stems, cut into bite size pieces

1 carrot, peeled and diced

1 pepper (any color), seeded and sliced into strips

1/4 cup vegetable oil

2 tablespoons minced garlic

1 tablespoon grated fresh ginger

1 medium onion, sliced

1/2 cup chopped scallions

1 pound boneless, skinless chicken breast, sliced into 1/2-inch wide strips

1 teaspoon sugar

2 tablespoons soy sauce 1/2 cup chicken stock, white wine or water (your choice, I am using stock)

Put a large, deep skillet over high heat. Add half the oil, swirl it around and immediately add half the garlic and ginger. Cook for 15 seconds, stirring, then add the onion and cook, stirring, for 2 minutes. Add the broccoli, cauliflower, carrot and pepper and cook over high heat until the vegetables are tender but not at all mushy, about 5 minutes. Add the scallions and cook, stirring, for 2 minutes.

Turn the heat down to medium and remove the vegetables. Add the remaining oil to the pan, then the remaining garlic and ginger. Stir, then add the chicken. Raise the heat to high, stir the chicken once, then let it sit for 1 minute before stirring again. Cook stirring occasionally, until the chicken has lost its pink color, 3 to 5 minutes.

Return the vegetables to the pan and toss once or twice. Add the sugar, then the soy sauce; toss again. Sprinkle with salt and pepper, then add the liquid. Raise the heat to high and cook, stirring and scraping the bottom of the pan, until the liquid is reduced slightly and you’ve scraped up all the bits of chicken, about 30 seconds. Serve over rice.

So that’s all I have for today. Tomorrow is our meat-free meal of the week and I’ll be making Cream of Broccoli Soup for dinner. It promises to be very tasty. I’ll have to pick up some crunchy bread in the morning to go with it. Enjoy your evening and enjoy your meal!

Leave a comment

Posted by MikeG on March 14, 2012 in Cooking, Cooking Websites, Dinner, Pantry, Poultry

Tags: chicken stir fry, cookbook ghostwriter, food network, new york times, pantry essentials, stir fry, stir fry chicken

Some Super Sunday Snack Food

02 Feb

The Super Bowl is coming this weekend (in case anyone wasn’t aware) and whether you’re rooting for the Giants, the Patriots, Madonna or the TV commercials, you want to have some great snack food to eat while watching. When we’re home for the day, we like to just make snack foods for dinner that day. It’s fun to get to eat a little bit of a bunch of different things. If you have some guests over, you can even put out a bigger spread. Lots of people buy 3-foot heroes, wings or pizza and are happy with that, but I like to make my own things and some things that guests may enjoy. Some things we have already made for past meal plans that can be good items to use, like pizza, guacamole, turkey meatballs, some buffet-style dishes like shrimp scampi or pepper steak, or even mini versions of the hamburgers for sliders. I am going to post a couple of recipes of things I plan to make, Buffalo Wings, Swedish Meatballs and one of Sean’s favorites, Bacon & Cheese Pinwheels. I’ll also give you some links to other sites that have some great ideas for game time, party time, or any time snacks.

Just about everyone likes to have Buffalo wings and there are lots of different recipes you can follow. One thing I like about good wings is that they are both crispy and spicy. I have made wings baked in the oven before, and they are good, but there is something about deep-frying that adds great crispness to the wings. For this recipe, I am deep-frying. I have a deep fryer at home, so it makes it a little easier for me as far as bringing up temperature and avoiding splattering oil, both concerns when you are doing it on the stove in a Dutch oven. Use a candy thermometer to determine the temperature of the oil and make sure you use a deep pot to avoid bubbling oil. And yes, I buy whole wings and cut them myself; I hate the idea of paying more for wings that are already cut when I could just as easily do it myself with a cleaver or some poultry shears.

Buffalo Wings

3 pounds whole chicken wings

4 tablespoons (1/2 stick) butter

1/2 cup hot sauce (I like to use Frank’s Louisiana Hot Sauce, or Ken’s Wing Sauce, but use whatever taste and heat you like)

2 tablespoons Tabasco (optional, if you want some extra heat)

1 tablespoon dark brown sugar

2 teaspoons cider vinegar

1 to 2 quarts vegetable oil (for frying)

3 tablespoons cornstarch

1 teaspoon cayenne pepper

1 teaspoon pepper

1 teaspoon salt

4 ribs celery, cut into thin sticks

2 carrots, peeled and cut into thin sticks Blue Cheese or Ranch dressing (store-bought is fine, our house prefers ranch. You could always use the Ranch recipe I posted

Cut the wings apart at the joints and discard the wing tips. Melt the butter in a small saucepan over low heat. Whisk in the hot sauce, Tabasco (if using), brown sugar, and vinegar. Remove from the heat and set aside.

Heat the oven to 200 degrees. Heat 2 1/2 inches of oil in a large Dutch oven, with a candy thermometer attached to the side, over high heat until it measures 360 degrees.

Meanwhile, mix the cornstarch, cayenne, pepper and salt together in a large bowl. Pat the chicken dry with paper towels, then toss evenly with the cornstarch mixture. Add half the wings to the hot oil and fry until golden, 10 to 15 minutes. Transfer to a baking sheet lined with several layers of paper towels and keep warm in the oven while repeating with the remaining wings.

Toss the fried wings and sauce together in a large bowl until thoroughly coated. Serve with the celery, carrots and dressing of choice on the side.

The fried, unsauced wings can be kept warm in the oven for up to 1 1/2 hours. Toss them with the sauce before serving.

For the Swedish meatballs, I am using a recipe that was given to Michelle at her wedding shower by my grandmother. She knew I really liked it and passed it on to her. It’s not a tough recipe, but there’s some work involved in this one. Trust me, it’s really worth it. The meatballs taste great.

Swedish Meatballs

20 gingersnaps

1/2 cup milk

1 egg, slightly beaten

2 pounds beef, pork and veal mixture

1/4 cup finely chopped onion

1 teaspoon salt

1/2 teaspoon celery salt

1/2 teaspoon pepper

1/2 teaspoon allspice

1/4 cup (1/2 stick) butter

1/4 cup flour

1-2 cups beef broth

Crush the gingersnaps in a food processor or with a rolling pin. Mix the milk, egg, meat mixture, onion, salt, celery salt, pepper and allspice until blended thoroughly. Form the mixture into small “cocktail” size meatballs. In a large skillet over medium-high heat melt the butter until starting to brown. Add the meatballs and cook thoroughly until browned on all size, about 5-7 minutes (you’ll have to do this in batches). Remove meatballs from the pan and stir in flour, whisking constantly until well blended and brown, about 3-5 minutes. Gradually whisk in the beef broth, scraping up any browned bits and bring to a boil. Add the meatballs back into the pan with the gravy and simmer until heated through and thickened, about 5 minutes.

The last item I am making is Sean’s favorite, Bacon Cheddar Pinwheels. This is a Pillsbury recipe that is very easy to make. You can go to their website and get this and other recipes, but I will also provide the recipe right here.

Bacon Cheddar Pinwheels

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls

2 tablespoons ranch dressing

1/4 cup cooked real bacon pieces or 4 slices bacon, crisply cooked, crumbled

1/2 cup finely shredded Cheddar cheese (2 oz)

1/4 cup chopped green onions (4 medium, optional. I usually leave them out; Sean doesn’t like them)

Heat oven to 350°F. Unroll dough and separate into 2 long rectangles; press each into 12×4-inch rectangle, firmly pressing perforations to seal. Spread dressing over each rectangle to edges. Sprinkle each with bacon, cheese and onions. Starting with 1 short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 8 slices; place cut side down on ungreased cookie sheet. Bake 12 to 17 minutes or until edges are golden brown. Immediately remove from cookie sheet. Serve warm.

There are so many other things you can make for football parties, or any party. Here are a few links to places that you can find some recipes:

Epicurious – They have some great part recipes as well as some recommendations on beer and cocktails for your party.

Food Network – Always a good source for recipes anyway, but they have a section just on big game day recipes.

Bon Appetit – Another good source for recipes all the time, but they have a section for the game with their take on wings, chili, and more.

Williams-Sonoma – another great site, with lots of game day celebration recipes.

Hopefully this gives you lots of good ideas for game day. Do you have any game day snacks that you love to cook? Let me know! Post a comment on it and share with all of us. Tomorrow is back to cooking. it’s the end of the week and we are making Fish and Chips for dinner. I’ll also be letting you know about next week’s meal plan. I will let you know that we let Sean pick the whole week next week and he is going to help cook it, so you’ll be interested to see what he chose. Until then, enjoy your day!