hot & sweet baked chicken wings

Chicken wings. Everyone loves ‘em, myself included.

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BUT! One of my biggest issues with this delicious indulgence is that it veers slightly {ok, a lot} on the unhealthy side. I’ll be the first to agree with “everything in moderation” and “it’s ok to indulge once in awhile” but what is a girl to do smack-dab in the middle of football season, when wings abound at almost every game gathering?

Rather than spending my time mulling over the loss of eating wings, I decided to come up with my own! Easy or not, it’s always fun for me to come up with healthier recipes on more indulgent treats. Y’all should know that by now.

And let me tell you, this wings are a WINNER. Every time I’ve made these beauties, there is not one scrap of a leftover. They are THAT GOOD {the emphasis of caps is totally necessary for these, I’m not joking}. The flavor of the sauce, both sweet and hot, permeates down to the core of these wings, making every bite as delicious as the one prior. The exterior remains crispy, due to the high heat of baking {no frying here!},yett the meat itself is so perfectly moist and tender. These are to.die.for.

But be forewarned! – if you show up at a party with these, don’t expect to get away attending your next one without a batch or two. Your friends might not let you through the door.

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Hot & Sweet Baked Chicken Wings

the perfect balance of spicy and sweet, these beauties are sure to please! & because we’re baking them in high heat for a long period of time, these are guaranteed to come out perfectly moist and delicious – every single time. 

Ingredients: marinade can be mixed and used to soak the chicken before cooking; I suggest a good 3-4 hours for maximum flavor absorption

2 large packages (anywhere from 2-3 lbs. & will be about 12 pieces) of bone-in, skin-on chicken wings {make sure you look for the ones that have the wing tip connected to the actual arm of the bird!)

1-1/2 cups Frank’s Original Hot Sauce

1/2 cup low sodium soy sauce

1/2 to 1 tsp. ground ginger, or to taste

drizzle of honey, optional

To Prepare:

If you have pre-marinated your chicken , remove from the refrigerator about 30 minutes before preheating the oven to allow them to remove some of the chill. This helps the wings to cook more evenly. 

In a large measuring cup, combine the 1-1/2 cups of Frank’s Original Hot Sauce, 1/2 cup low sodium soy sauce, ground ginger, and optional honey. Whisk well to combine, and set aside.

Remove the chicken from its packaging and pat dry, making sure to remove any excess moisture. Add all pieces into a large mixing bowl, and pour in the marinade. Toss to coat, making sure every nook of the wings are coated. I really like to get in there, and just use my hands to do the mixing; it’s up to you! {just make sure to wash your hands really well}

Preheat the oven to 425 degrees.

Prepare your baking trays – along the bottom and sides of a rimmed baking sheet, line generously with heavy duty aluminum foil. Place a cooling rack directly atop the foil, and spray generously with cooking spray. Repeat with the second baking sheet, and set aside.

Evenly disperse your chicken wings among the two baking sheets. Should you have any extra marinade left, make sure to drizzle on top of the wings!

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Bake for anywhere from 60-75 minutes, or until the internal temperature of the chicken {at its thickest point} reads 165.

Serve with slices of crunchy vegetables {celery, carrots, etc} and blue cheese dressing!

Let’s Discuss: what are some of your favorite wing flavors? Do you like sweet, savory, zingy, or any other combination?

savory sausage roll

Y’all, today’s recipe is another classic bread machine recipe.

This savory dish evokes memories of my childhood. Most Christmas Eve celebrations were spent with just the family at home. After attending Mass, my sisters/mom/myself would spend time together in the kitchen, putting together a veritable spread of tasty treats out for us to nosh on and enjoy for the rest of the evening. I can’t quite put my finger on the first year we had this, but after one bite of trying this dish, you’ll understand why it’s a frequent culinary visitor in our home.

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While I’ve veered ever so slightly from my mom’s original recipe, the foundation and flavors of this remain the same. The smoked turkey sausage holds up brilliantly to the flavors of the dried rosemary and Italian cheese we will be incorporating into the filling. Using some whole wheat flour in the dough adds a slightly warm and nutty flavor, which is perfect for this early autumn season. Its exterior is perfectly crisp and golden, making it the perfect vehicle for dipping a la fondue style, or for building an open-faced sandwich {if you’re feeling particularly adventurous!}.

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This is a great dish for entertaining with, too! It can be 100% prepared in advance, and after it has cooled, can be wrapped tightly in foil and either refrigerated or frozen until needed! Simply pop it in the oven until warm and crispy throughout, and you’ll be the hit of the party.

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Savory Sausage Roll {recipe adapted from The Bread Machine Cookbook III}

Easy to prepare and insanely delicious, this dish is great for easy meals and entertaining. The filling can be tailored to suit any taste – hot or sweet Italian sausage can be used, the type and amount of cheese can be adjusted, and other flavorings/spices can be added. This one is sure to win the stomachs over of whomever tries it! 

Ingredients: for a medium-sized roll

1 cup water {you can use apple juice, if you’d like}

1-1/2 tbsp. olive oil

1-1/2 tbsp. honey

1/3 tsp. salt

1 tsp. dried rosemary

1-1/2 cups whole wheat flour

1-1/2 cups bread flour

1-1/2 tsp. yeast

Ingredients: for the filling

1 package of smoked sausage {I like to use a smoked turkey sausage}, cut into slices

1 medium onion, finely diced

1 green pepper, finely diced

2 cloves garlic, minced

1 cup of shredded Italian blend cheese

salt and pepper, to taste

To Prepare the Dough:

Add ingredients listed above into your bread machine, and cook on the prescribed manufacturer settings. As a point of reference, my dough cycle runs about 1 hour and 50 minutes, or I can opt for the quick cycle and have it done in 45 minutes.

To Prepare the Filling:

When the dough has about 40 minutes left, start to assemble the filling.

In a large non-stick skillet, drizzle in some olive oil and let it heat up to medium heat. Add in the sliced sausage, and cook until the edges begin to brown and the insides start to caramelize. Add in the diced onion, diced pepper, and garlic. Season with salt and pepper, and cook 7-10 minutes, until the onion is translucent and the peppers have softened slightly.

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Remove from heat, and transfer the mixture into the bowl of your food processor. Pulse several times, or until the sausage has been broken up slightly {you want it to look like ground meat, with the flecks of garlic and vegetables running throughout}.

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Allow to cool until the dough has run its course; we want it to be room temperature, ideally. Once cooled to room temperature, fold in the shredded cheese.

Assemble the Sausage Roll:

Preheat your over to 350 degrees. Line a rimmed baking sheet with either a Sil-Pat sheet or parchment paper {I like to give it a good spray, too, for good measure}.

Once the dough cycle is complete, flour a large surface where you will do your rolling. Turn the dough out onto the surface, and roll out into a large rectangle.

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Spread filling mixture evenly across the entire surface, leaving a small border around all four edges. Roll up, jelly-roll style, until completely encased in itself. Pinch all edges closed, and transfer to lined baking sheet.

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Rub the top with a little olive oil and sprinkle with additional rosemary to garnish, if desired. Bake in preheated oven for 45 minutes, or until golden brown and sounds hollow when tapped. IMG_3627

*if you find your roll taking longer than the prescribed 45 minutes, increase the oven temperature to 375 degrees and allow to finish off. It is also helpful to rotate the pan halfway through the baking process. 

Let’s Discuss: what are some other fun ingredients you could imagine putting into a dish such as this? I can totally see myself making a chicken florentine style roll….complete with shredded chicken, Itlain meats, spinach and spicy peppers!

 

thirsty thursday: syringe shooters!

Thirsty Thursday is back, y’all – and just in time for football season!

The hubs and I have missed concocting all sorts of delicious, tasty liquid libations to share here with everyone…but with the travels and hectic schedule over the past several months {remember this and this and this, just to name a few!} it’s been hard carving out the time for cocktail crafting.

You may be asking yourself what we have up our {long} sleeves, now that fall is here and crisp drinks are no longer as craved. We decided to kick off the season, both fall cocktails and football, with a classic favorite – the syringe shooter!

I can see the grins on your face already, I promise. Yes, these are very college-esque. Yes, they are a bit processed and not the typical fresh/crafty drink we love to share. BUT! Fall and football go hand in hand, and since we live in a college town, it’s hard to resist the pull of communal shooters.

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We made these for a recent tailgate, when we played host to a dear friend and his absolutely awesome family, with a few new {& equally awesome} friends thrown in there too! These were the perfect start to a fun day, and a way to gather the troops for a fun rally when the rain left us feeling a bit dreary. And I promise, they won’t leave you stumbling around after one or two….we’re keeping it friendly here, after all!

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Syringe Shooters

The perfect communal shooter for any sort of gathering – indoor or outdoor – these can be prepared in advance and can be made in all sorts of fun colors! We opted for a maroon and orange theme for this, but let your imagination run wild! In addition to football/tailgate events, I could see these being all sorts of fun for a “tacky sweater Christmas party”, a Halloween get-together, or even the 4th of July! And for those who like to keep their drinks sans-alcohol, simply omit the vodka and follow regular Jell-o preparations. Cheers! 

Ingredients:

1 box of Jell-o

2 cups cold water {we will be boiling this}

1 cup vodka {this amount will yield about a 10% shooter. if you’d like to reduce the alcohol content per shooter, lessen the amount of vodka and replace with cold water}

1 cup cold water

special equipment: ez-squeeze jell-o shooters

To Prepare:

Begin by pouring the Jell-o into the bottom of a large pitcher. Set aside.

Bring the 2 cups of cold water to a rolling boil. Remove from heat and pour into pitcher containing the Jell-o. Stir to dissolve.

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Place hot liquid into the refrigerator to cool to {at least} room temperature – allow for 30 to 60 minutes cooling time.

Once the liquid has cooled down, add the cold water and vodka. Stir to combine.

Use the syringe shooters {if you don’t have them, mini plastic cups work great!} and fill up about 2/3 full. Repeat with remaining shooters and place in refrigerator to set until firm.

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Time to party!

Let’s Discuss: what is the craziest group shooter you’ve ever done?

bleu cheese dressing

I may have mentioned this before {does anyone remember my lightened-up buffalo chicken dip?} but as a child, I had a severe aversion with anything and everything bleu cheese. As in, my dad would enjoy it on his salad every night, but you couldn’t pay me to get near that bowl with a 10-ft. pole. That’s a bold statement, considering at that point I was just a kid with an allowance.

However- times change, and so do taste buds. And thank goodness for continual growth and change! I’ve been a huge fan of bleu cheese for at least the past several years, most notably starting in my post-college days. Too many slices of pizza and wings dipped in basic Ranch dressing led me and my palette to seek something new and bold, full of flavor and “adult”. I chuckle when I say this.

Hands down, this is easily one of my favorite condiments nowadays. And because you all know me so well at this point, making this dressing my own was bound to happen. Obviously. But I have to credit my mom for this one, as she was the one who introduced me to making homemade bleu cheese dressing awhile back. Her mixture of full-fat sour cream and local buttermilk, flecked with salt and pepper, was absolute perfection. So naturally, I’ve done little to change her structure. By subbing in low-fat sour cream and low-fat buttermilk {I find it slightly tangier and thus, more flavorful for cooking), you will certainly not be lacking any flavor whatsoever! I can also advocate a few dashes of Worcestershire in here, or perhaps if you’re feeling adventurous…some hot sauce!

If anything, you can enjoy twice the amount you’d typically have….at least, that’s how I look at it.

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Bleu Cheese Dressing {makes about 1.5 cups}

A perfect salad topper, veggie dipper, or just eaten by the spoonful. I won’t judge or tell, I promise.

Ingredients:

1 wedge of good Bleu Cheese {about 5-6 ounces}

1/2 cup low-fat buttermilk

1/2 cup reduced fat sour cream

salt and pepper, to taste *I went a little heavy with both, because they accent so nicely the flavor of the cheese
To Prepare:
Crumble the cheese, leaving some pieces larger than others. Add into the bottom of a small mixing bowl.
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Measure out the wet ingredients, and add into the cheese crumbles. I incorporated the buttermilk first, then gently folded in the sour cream. Season with salt and pepper to taste.
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Dressing will stay well in the refrigerator, tightly covered, for up to one week.
Let’s Discuss: did you have any dressing aversions when you were younger? Do you still? 

apple cake with bourbon-vanilla buttercream

As a child, we had a tradition in my family. On your birthday, you got to pick whatever dish you wanted for dinner. No if’s, and’s or but’s, my mom was always up for the challenge. Most years, my sisters and I would pick our tried and true favorites – dishes that were easy to create but nonetheless special, because mom made them just for you on your birthday. Is it just me, or does food taste just a tad bit better when it’s like that?

The same went for desserts. Again, tried and true favorites were picked. Yellow cake with chocolate buttercream frosting was on regular rotation for my sisters, and sometimes evolved into a certain chocolate ganache cake that was so rich, only a mere sliver could be enjoyed. Cheesecakes would often sneak in, and ever so often a pie would appear.

You may be asking yourself what this has to do with today’s recipe.

Well, y’all, the tradition of special birthday meals has not been ignored every since I flew the coop and got hitched a couple years back. As long as the hubs and I have been together, I’ve enjoyed preparing dishes and desserts for him every year on his birthday. The only stipulation? It has to be something uncommon, and something we wouldn’t necessarily make at home. The same applies for dessert. We’ve had the cake version of my Irish Car Bomb Cupcakes, trifles, and various twists on the classic chocolate cake. So this year, I challenged HIM. We had to select a dessert that had never passed our lips, but that would be delicious and sumptuous.

With fall just around the corner, the mental light bulb was quick to turn on. Almost simultaneously, after discussions of how amazing our wedding cake was, we thought “APPLES!”. It couldn’t be more perfect – the hubs love apple-based treats, and when I suggested a buttercream centered on his favorite libation {bourbon}, he was instantly sold.

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And I’m telling y’all, this is to.die.for. Like, seriously. It is perfectly moist and decadent, but not at all overly sweet or heavy. We use applesauce, not oil {!}, in the cake, and it’s probably the best thing I’ve ever done.It adds the perfect amount of sweetness to the cake, and creates the most beautiful crumb when you slice through it. One bite of this, topped with fluffy buttercream, and you’ll want this for your birthday.

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Apple Cake with Bourbon-Vanilla Buttercream {cake adapted from A Beautiful Bite, & frosting recipe adapted from Williams-Sonoma}

Just because it’s not quite yet fall, doesn’t mean the desire for apples in baked goods isn’t here! This cake is full of apple flavor, and the bourbon buttercream takes it over the top. Supremely moist and full of flavor, this is sure to satisfy. 

Ingredients – Cake:

4 cups firm fleshed baking apples, cored and diced {I used a mixture of Fuji/Granny Smith/Red Delicious}

3 cups all-purpose flour

2 tsp. ground cinnamon

1 tsp. kosher salt

1 tsp. baking soda

1 cup turbinado sugar {granulated will work fine; I think the turbinado offers a richer and more complex taste}

1 cup brown sugar, firmly packed

3 large eggs, lightly beaten

1-1/2 cups unsweetened applesauce

1 tsp. vanilla extract {homemade, if you have it!}

Ingredients – Bourbon Vanilla Buttercream:

6 cups confectioners’ sugar

16 tbsp. (2 sticks) unsalted butter

3 tbsp. milk, plus more if needed

2 tsp. vanilla extract {again, if you have homemade, go for it!}

1 to 1-1/2 shots of bourbon {optional, but encouraged!}

pinch salt

To Prepare – Cake:

Preheat oven to 350 degrees. Grease (2) 9″ baking pans and set aside. As these cakes tend to bake a bit taller than usual, I would recommend greasing all the way up the sides of the pans, and the lips as well!

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In a large mixing bowl, combine flour/cinnamon/salt/baking soda. Mix well and set aside.

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Using a stand mixer or hand mixer set on medium speed, combine both sugars/eggs/applesauce/vanilla. Mix until incorporated.

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Slowly add in the flour mixture; mixing only until incorporated.

Stir in the apples by hand. Pour cake batter into the (2) pans, and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

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Remove from oven and let cool, in pans, for at least 20 minutes. Flip out of pans and cool completely on a cooling rack.

Once cooled, cover with Bourbon Vanilla Buttercream.

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To Prepare – Bourbon Vanilla Buttercream:

Have all of the ingredients at room temperature for best result.

In the bowl of an electric mixer fitted with the whip attachment, combine the confectioners’ sugar, butter, milk, bourbon and vanilla and beat on low speed until combined, about 1 minute. Stop the mixture and scrape down the sides. Increase the speed to medium and beat another 3 minutes. Stop and scrape the sides down again. Turn the mixture onto medium-high and beat until light and fluffy, another 3-5 minutes.

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Cake will stay, covered, on the countertop for up to 3 days. If it lasts that long, transfer to refrigerator.

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Let’s Discuss: do you and your family have any special birthday traditions? What is your favorite birthday treat, whether savory OR sweet?

summer vegetable lasagna

This recipe I’m sharing today is a fresh and healthy twist on a classic, tried and true favorite – the lasagna.

Now, before all you pasta purists rise up against me, hear me out. Because, don’t think for one second that I don’t love lasagna…I do, I really do! In fact, this is probably one of the classic dishes that as I child I absolutely loathed {ricotta cheese? that was beyond my taste buds then…things have changed now!}. I don’t know what transformed it over the years, but now it’s a total comfort dish, perfect for chilly fall evenings and those blustery winter nights that practically scream “you know you want to make and devour some lasagna!”

But here I go, digressing from the above-mentioned recipe. Getting back on track, y’all; it’s the end of summer, it’s still HOT, and honestly, I’m okay with turning on my oven. But, here’s where it gets a bit tricky – a big, heavy, carb-y pasta dish does not sound that appealing. So I do what I always do….poke around in the kitchen until I find something to make it work. And here enters my plethora of vegetables.

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I know that vegetable lasagna is really nothing new; in fact, if you Google it, so many hits will come up that your head will start to spin. So as I mentioned, I nixed the recipe-searching and came up with my own. We’re basically taking some of the more well-known concepts for building a veggie lasagna, but incorporating a few of my staples into it.

And we’re making it healthy and light! Noodles are replaced with thinly sliced zucchini and eggplant. Canned tomatoes are replaced with hearty slices of garden-ripened fresh tomatoes. And the cheese sauce? We’re using my favorite: my tofu sauce, with some tweaks! Once all baked together, in its bubbly and satisfying glory, it’s divine. So much so that I wish I had doubled the recipe for some freezer meals, because…yeah…we ate the whole pan. In one night.

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Summer Vegetable Lasagna {original recipe, serves 4}

An updated healthy twist on an old favorite! By swapping out noodles for veggies and tofu for cheese {or the majority of it}, we’re basically baking up a vitamin and protein packed entree! Feel free to adjust the seasonings to your taste buds; I think some hot pepper flakes would be wonderful. 

Ingredients {for the “noodles”}:

1 large zucchini

1 large yellow squash

4 large, vine-ripened tomatoes

kosher salt

*special equipment: mandolin {if you don’t have one, simply make thin slices using a sharp chef’s knife}, baker’s sheet lined with paper towels, 9″ x 9″ glass baking dish, food processor 

Ingredients {for the sauce}:

1 block tofu, coarsely chopped

1 large white onion

1 egg, slightly beaten

2-3 cloves garlic

1 tsp. basil

1 tsp. oregano

1/2 tsp. rosemary

3 to 4 tbsp. nutritional yeast

extra virgin olive oil

salt and pepper, to taste

Toppings:

nutritional yeast

fresh grated cheese {optional}

bread crumbs

extra virgin olive oil

Prepare the “Noodles”:

Using a mandolin set on the 1/4″ thickness of the flat blade, slice both the zucchini and the yellow squash, making sure to stop before reaching the center seed pods. Lay all the slices on the paper-towel-lined baking sheet, and sprinkle with salt.

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Remove the seeds from the tomatoes and slice into thin strips. Lay on the paper-towel-lined baking sheet, and sprinkle with salt.

The goal of salting the vegetables while prepping the other ingredients is to draw out the moisture. After about 10 minutes, blot the first side very well with another towel, making sure to remove any additional salt. Flip the vegetables over, salt the other side, and leave to sit for another 5 to 10 minutes. Repeat the process of blotting and removing additional salt. Set aside. 

*because we are being more liberal with salt than usual {not all of it will be removed when blotting}, I opted to omit the salt from the sauce we’ll be making. Feel free to adjust to your taste buds as needed, though! 

Preheat the oven to 375 degrees, and spray a 9″ x 9″ glass baking dish with cooking spray. Set aside.

Prepare the Sauce:

Add a few teaspoons of extra virgin olive oil into a medium saucepan. Once the oil is hot, coarsely chop the onion and garlic, and add into the pan. Cook until the onions are translucent and they are fragrant, about 10 minutes. Add in the herbs and cook for another few minutes, allowing the flavors to marry. Remove from heat.

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In the bowl of your food processor, add in the block of tofu. Top with the cooked vegetables, and puree for 5 minutes, taking care to scrape down the sides to make sure all chunks are eliminated – you’re looking for a consistency similar to ricotta cheese. Add in the nutritional yeast, and blend for another minute. The longer it processes, the smoother it gets; this also helps it cool down quickly!

Once all blended, add the sauce into a mixing bowl. Fold in the egg, making sure it’s fully incorporated.

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Prepare the Lasagna:

In the baking dish, ladle in a small amount of sauce.

Add in the first layer of squash “noodles”, then top with slices of tomato. Ladle on sauce in an even layer. Repeat until you have done about 2-3 layers…you want to finish with the sauce on top.

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Sprinkle with bread crumbs and nutritional yeast {and cheese, if using}, then drizzle with olive oil.

Bake at 375 degrees for 15 minutes, then increase the heat to 400 degrees for the last 15 minutes.  You’ll want the top to be a nice golden brown, and you’ll notice how bubbly the sides of the dish are.

Remove from heat and allow to cool about 5 to 10 minutes before slicing to serve.

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Let’s Discuss: Do you have any funky twists on lasagna, or other classic pasta dishes? If so, please share!

challenge accepted! creating the perfect grilling package

For many, the passing of Labor Day signifies the end of summer and with that – the end of grilling season. In our household, however, we prefer to live on the edge and keep the grill going for as long as we can! Cooler temperatures and slightly crisper breezes, in my opinion, only make the allure of grilling even more fun!

So today, on this wonderful Sunday, we’re talking grilling. And not just any grilling, but our must-haves for outdoor cooking. The super cool company that is Man Crates│Gifts for Men has presented me with the opportunity to put together my box of essentials for grilling, and to that I say – “challenge accepted!”.

Before we dive in, let’s talk for a minute about their manifesto and what they offer, shall we? If you visit their website, you’re first and foremost greeted with their manifesto, which I happen to adore. Stated simply, it reads:

“We say ‘no’ to ugly neckties, cologne samplers and executive trinkets. We don’t save wrapping paper, we don’t do ribbons. We ship bragworthy gifts for guys. Gifts that you can’t wait to arrive because you know the recipient will love opening them. Gifts that people gather round at the office, people following the sounds of wood being torn from wood by the included, laser-engraved crowbar. We are Man Crates, and we deliver awesome gifts for men.”

Talk about awesome, right? It didn’t take too much thought or pondering over here, because this is such a fun challenge! And like I said, we spend a good amount of time outside on the back porch, grilling and chilling, so I decided to go in the direction of what could only further heighten the already epic event that is grilling. So let’s go on ahead and crack open my perfect crate, shall we?

1. Fun Coozies – we collect coozies in our house, so I’d love to be surprised in my crate with funky, offbeat ones. The goofier the saying, the better!

2. Cards Against Humanity – the ultimate crowd pleasing game. And after a cocktail or two, it gets even more fun!

3. Sensational Grillables – local meats and veggies, perhaps some stone fruit to top with soft cheese for after the main course….heavenly.

4. Craft drinks – this is a must. The hubs prefers his craft beers, while I lean more towards the wine and spirits side. So my crate would have both! When everyone is happy, everyone wins!

5. A football and other lawn games – what festivity would be complete without some games? Tossing around a football is pretty classic and never gets old {duh}, but it’s fun to mix it up with a little bocce ball, corn hole, perhaps some redneck golf, and maybe even horseshoe!

6. Assorted magazines – for when us ladies need a break from running around with the guys. We’re entitled to a little gossip every now and then, no?

7. Upbeat tunes – every good grilling sesh needs the appropriate music to set the tone for the day! I am a huge fan of all sorts of music {give me anything with a good beat!}, but I tend to gravitate towards more country music than anything else when working over the grill top.

8. Custom grilling tools – I’d love to have a beautiful set of stainless steel utensils {tongs, flipper, trays in assorted sizes, and pots and pans to use solely outside}. Not only are they functional, but I like to think of them as working art!

9. Mountable TV – a girl can dream, right? Because we’re right at the start of football season, this would make for the ultimate Sunday afternoon game experience.

10. Festive candles/torches/lights – it’s all about ambiance, am I right? I love to have an assortment of outdoor lighting when we’re posting up outside, as I really think it helps to set the vibe of the evening. Being able to choose based on your event would make it even more fun!

Thanks so much to the team over at Man Crates for the challenge!

Let’s Discuss: what would YOU put in your dream Man Crates?! Check  out their spot – I’d love to know!