Holiday Sides: perfect to share from afar

In Partnership with Safeway There’s no denying that the pandemic going on is going to change the way we celebrate holidays this year. With less travel and smaller gatherings, I wanted to get creative about how we can share a holiday meal together without actually being in the same room together. Rather than having 20-30Continue reading “Holiday Sides: perfect to share from afar”

Planning Ahead for the Holidays: Green Bean Casserole

Here in Colorado the weather has started changing, and we’ve gotten our first couple snow storms. It’s a welcome change from the heat of the summer, but it also makes me start thinking more about holiday meals that we can cook on the grill. It seems crazy, but we totally love cooking everything, year-round, onContinue reading “Planning Ahead for the Holidays: Green Bean Casserole”

Cajun Seasoned Shrimp with Sheet Pan Veggies

Whenever a simple, light but fresh meal is just what you need, find a boring favorite and cook it outside. I live to cook anything (from bread to dessert to more traditional BBQ) in my Traeger grill. Trying a new take on an old favorite dish is one of my time-tested ways to beat mealtimeContinue reading “Cajun Seasoned Shrimp with Sheet Pan Veggies”

Blistered Shishito Peppers with Miso Caramel & Parmesan

Ingredients: 1 pound Shishito peppers Olive oil Sea Salt 1/4 C Light miso paste 1/4 C Soy sauce 2 T Sesame oil 1/4 C Brown sugar Dash of Fish sauce Parmesan cheese Tools: Flat pan or BBQ grill basket Small heavy saucepan Whisk Grill tongs A hot grill (charcoal is preferable) with direct heat/flames Directions: Continue reading “Blistered Shishito Peppers with Miso Caramel & Parmesan”

Sausage and Herb Stuffing

· 4 stalks of celery, diced small · 4 carrots, diced small · 1 large white onion, diced small · Herb-forward seasoning or rub (I used my Garlic Junky from Spiceology) · ½ stick unsalted butter · ½ lb uncooked pork sausage · 1 loaf French bread, torn into small pieces · ½ a packageContinue reading “Sausage and Herb Stuffing”