Now that the holiday season is here, I’m always thinking about ingredients or products that I can keep stored in the freezer for holiday guests or impromptu parties. So, it was perfect timing when Perdue Farms reached out to me to see if I would be interested in receiving their new direct-to-consumer product boxes!
Whenever I have thought about Perdue in the past, I typically think chicken or turkey, so I was surprised to see the variety of products that I received from Perdue Farms! I appreciate that they value working with small family farmers to help raise healthy animals and deliver high quality products and now, direct to your door. Perdue Farms has been in the business for 100 years and is now the #1 supplier in the U.S. for organic chicken.
I received the Gatherings (medium) size box of products. My box contained a Sonoma Red Organic Chicken, Niman Ranch Pulled Pork, Perdue Herbed Olive Oil Chicken Wings, Niman Ranch Kielbasa, Niman Ranch Fat Tire Ribs, and Coleman Ranch Organic Chicken Tenders. Everything was packaged really well and I love the variety I received. I’d also like to add that all of the shipping materials are sustainable. The box is 100% recyclable. All of the insulation is also biodegradable, compostable, and dissolvable in water! They also donate a portion of each bundle ordered to the Arbor Day Foundation. Super cool!
I had a hard time picking which product to use for this post, but finally decided on the Perdue Herbed Olive Oil Chicken Wings. They are super simple to make as you don’t have to worry about thawing the wings, you can just bake them directly from the freezer! They also come in a resealable bag if you only want to make a smaller amount.
I decided to make this amazing cranberry chipotle wing sauce to go with them! It’s really very simple and I love the flavor of this sauce. You’ve got some sweetness from the cranberry sauce and some heat from the chipotle peppers. I added some fresh lime juice to balance out the flavors.
I made my own cranberry sauce for this recipe. It’s so easy to make, but if you are short on time or can’t find fresh cranberries, you can use canned whole cranberry sauce. The other thing I love about these wings is that the cranberry wing sauce makes them perfect for holiday gatherings or even for game days! My husband was happy to eat a plate of these wings last weekend.
Today we are talking about the Croque Monsieur. If you have never had one, it is a french sandwich with ham, Gruyere cheese, mustard, and it’s topped with Béchamel sauce and is then broiled in the oven until perfectly bubbly and gooey. So in other words, it’s basically heaven!
Today I’m sharing this fun breakfast or brunch twist on the french classic – Croque Monsieur Casserole! This casserole is simple, but seems seriously impressive. And best of all, you can prep it the night before which means it’s perfect for Christmas morning!
To make it, you just need a day old baguette of french bread. Slice it up, spread a bit of butter on each slice, stick some ham in between each slice of the bread in a baking dish. Then I mix up the custard base with eggs, some half and half, a bit of dijon mustard, shredded gruyere and a bit of Parmesan cheese, some herbs like thyme. Pour that over the bread, cover and chill overnight! In the morning, it just needs to bake for about 50-60 minutes.
One thing to note is the baking dish size in the recipe, I find a typical 9×13 baking dish to be a bit too large for the standard size french baguette which is about 26 inches long. I had a smaller baking dish that is 7×11 and the bread fit perfectly in that size baking dish. I realize that’s kind of an odd size that many may not have. You can still make it in a 9×13, but the bread will be more spread out. You can also try an 8×8, but may need to leave some of the bread out.
You don’t have to prep this the night before, but I do recommend letting the egg mixture sit with the bread for at least an hour before baking so it soaks all that goodness up in the custard. If you don’t need it first thing in the morning (like if you plan to serve it for brunch), then you can prep it the morning of. If you do chill it over night, I also recommend letting it come to room temperature before baking.
I can’t go grocery shopping during the month of December without the girls finding all of the holiday baking supplies, sprinkles, and candy. Then they beg me repeatedly to get baking supplies. It’s been a long time since I’ve had a brownie and decided we needed to bake some brownies, but not just any plain brownie – Reindeer Brownies!
This one of those recipes where you can make it from scratch if preferred or you can you can whip out your favorite box mix (I’m looking at you, Ghirardelli!). Same goes for the frosting. If you have a chocolate frosting you love, make it! Or you can use your favorite canned frosting. There’s no right way just as long as you start off with an 8×8 prepared pan of frosted brownies!
Raise your hand if you might still be full from Thanksgiving! As much as I love Thanksgiving food, after eating it for a couple of meals, I’m over it until Christmas time and then I’ll be over it again until next holiday season. Not to mention all of the other parties and heavier eating we tend to do this time of year.
This Vegetable Lentil Soup is the perfect meal to enjoy when you feel like you need to detox from all of the holiday goodies! It’s light, but also hearty and filling thanks to the lentils and potatoes.
And best of all, this soup is SO simple to prepare. After sautéing the shallots and celery, you just need to pour everything into the pot and let it all simmer until the lentils and vegetables are tender. Then stir in some kale and seasoning. I also like to serve mine with some grated Parmesan cheese on top!
I like to use smaller yellow/gold potatoes for this soup, but russet also is fine. You can also use sweet potatoes or squash if desired! Spinach is also a good sub for the kale if you prefer it over kale.
This vegan-friendly soup is comforting, ready in a snap, and just makes you feel good! I plan to enjoy it all winter long and into the new year!
Happy December! Who is ready for Christmas recipes?! We are kicking off the month with a festive savory recipe! So many festive recipes are often sweet, but these little Pesto Christmas Trees are savory and actually very simple to make!
All you need is frozen puff pastry sheets, pesto sauce, some wooden skewers, and a yellow bell pepper. A mini star-shape food cutter is also helpful, but not necessary!
After cutting each sheet into thin strips, I simply brushed some pesto sauce on and folded the strips into a tree-like shape, stuck a wooden skewer and baked until puffed and golden! After they come out of the oven, I like to brush a bit more pesto sauce on top to add more green to the trees. Then I use a small star food cutter to cut out some yellow bell pepper stars and voila!
We are stepping back in time today for one more recipe in time for Thanksgiving (or the upcoming Christmas season)! Fluff. Let’s talk about fluff.
Fruity jello or fluff salads were never a family tradition for me. I do remember seeing fluff salads at some big family parties and I have no clue who brought them, but I remember thinking how strange they were. Is it dessert? Is it a “salad”? I’m still not sure, but I know as strange as it is, fluff is good!
And something about cranberry fluff seems kind of perfect for the holiday season. First, we eat cranberry sauce for Thanksgiving and we eat marshmallows on top of sweet potato casserole! So, this cranberry fluff is one of those recipes you can serve alongside your turkey spread or it could also be part of your dessert spread! I don’t know about you guys, but I always have a lot of cranberry sauce leftover to use up too.
You can make this cranberry fluff a couple of different ways. The quickest way is to buy whole cranberry sauce in a can and the whipped topping from the freezer section. But, if those aren’t your style, you can certainly make this more homemade by whipping up your own whipped cream and/or homemade cranberry sauce. It’s delicious either way so the choice is yours!
Add in some crushed pineapple, chopped walnuts for crunch, and of course, mini marshmallows and mix it all up and chill! I also recommend mixing this up the night before you plan to serve it as it tastes better once the marshmallows have time to sort of soak up all the cranberry and pineapple flavor!
Welcome to Eat. Drink. Love.! My name is Stephanie. Here you will find healthy and easy recipes with a few indulgences thrown in for good measure! Why the name Eat. Drink. Love.? Well, I think this is what life is all about!
