Dips are a homegating classic! They are an easy-to-eat food, perfect for cheering on your favorite sports team on game day! Here are 10 mouthwatering dip recipes you can try for your next homegating event!
One of my favorite parts about the chillier weather is getting to enjoy cold-weather foods! Arroz Caldo is a popular Filipino dish and one of my favorites. Simply put, it’s a chicken and rice porridge that you can have any time of day – breakfast, lunch, or dinner! Read more to learn how to make this hearty and savory recipe! Continue reading
One of the best parts about Thanksgiving is all of the leftover food! Here are 10 tasty ways to use those Thanksgiving leftovers to enjoy post-holiday: Continue reading
Crab season is here! We’ve gathered some of our favorite crab recipes for you to make with your catches from this short season. We’ve even included a couple of wine pairings that will go great with crab! Continue reading
Featured Blogger: Tess
Growing up as Filipino-American, I was able to enjoy several dishes inspired by both Asian and Spanish cultures. Filipino recipes are chock-full of flavor, whether savory, sweet, or both. Nilagang Baka, or Filipino Beef Soup, was one of my favorite dishes growing up, perfect for the chilly Fall weather and very filling! Continue reading
Thanksgiving can be a pretty daunting cooking day for most, but here in Mollie’s Kitchen, we round up some of the best and easy-to-follow recipes to prepare all things Turkey to help make your holiday less stressful.
1. Turkey Pot Pie Soup
Whether you are using leftover turkey or preparing this as a dish for Thanksgiving, this Turkey Pot Pie Soup recipe from Foodie Crush will be a surefire hit, especially for sweater weather. Continue reading
Parents, are you looking for something free of hormones, antibiotics, nitrates and all the unnatural stuff? We’re excited to announce that Pasture One grass-fed hot dogs and sausages are now available in our stores! They’re tasty, healthy, and kids love them. Pasture One just likes to say it’s beef as nature intended.
Pasture One brings together a group of ranchers that are able to provide high-quality, grass-fed and finished beef 365 days of the year. The animals graze in open pastures. The ranchers work hard to build healthy soil, productive grasses and a healthy ecosystem. It’s a labor of love for these expert ranchers to raise the whole animal. They’re constantly developing new products and finding innovative (and delicious) new ways to serve grass-fed beef…hence their flavorful hot dogs and sausages!
Warm weather is on the horizon, so get ready to break out the grill!
What are you waiting for? Give these bad boys a try! Find all four flavors at your local Mollie Stone’s in the meat section:
ORIGINAL BEEF HOT DOG
The Pasture One Original Beef Hot Dog brings out the authentic flavors of grass-fed beef. Mildly seasoned and flavorful, they are a true testament to why grass-fed beef is naturally tasty – throw them on the grill with all the fixings.
BEEF HOT DOG WITH CHEDDAR CHEESE
Cheese and Beef have always been great friends, which is why the Pasture One Beef Hot Dogs with Cheddar are an epic team. Sharp cheddar cheese brings a twist to your average “cows-in-a-blanket.”
CRACKED PEPPER BEEF POLISH SAUSAGE
If your palate demands a little more ‘bite,’ the Pasture One Sausage with Cracked Black Pepper is the one for you. Taste the whole cracked peppercorns sprinkled in with the natural flavors of grass-fed beef.
CAJUN-STYLE BEEF ANDOUILLE SAUSAGE
Enjoy the smoky flavors of traditional Louisiana creole cuisine with Pasture One Cajun-Style Andouille sausages. Great for a spicy jambalaya or Cajun stew.
Add these to any recipe! Grass-fed beef contains half the fat and less cholesterol than standard beef, and is loaded with healthy compounds like vitamin A, vitamin E, omega-3 fatty acids, and CLA (conjugated linoleic acid) which is best known for its anti-cancer properties.
Learn more at http://www.pastureone.com/.
1/4 cup butter, melted
2 1/2 tablespoon Tabasco or your favorite hot sauce
1 clove garlic, minced
1 teaspoon paprika
1/4 teaspoon salt
1 pound raw chicken wings
To make the sauce, whisk together the butter, Tabasco sauce, garlic powder, paprika, and salt in a large bowl and set aside to let the flavors marry.
We’re going to use the Alton Brown method to cook the wings. Steaming and chilling the wings renders off a lot of the fat and helps make your wings crispy on the outside.
Place a 6-quart saucepan with a steamer basket and 1-inch of water in the bottom, over high heat, cover and bring to a boil. Place the wings into the steamer basket, cover, reduce the heat to medium and steam for 10 minutes. Remove the wings from the basket and carefully pat dry. Line a sheet pan with paper towels, place a cooling rack a top the sheet pan. Lay the wings out on the cooling rack and place in the refrigerator to chill for 1 hour.
Preheat the oven to 425 degrees F.
Line a sheet pan with parchment paper, place the wings on the parchment paper and bake on the middle rack for 20 minutes. Turn the wings over and bake for an additional 20 minutes or until meat is cooked through and the skin is golden brown.
Remove wings and place on paper towels to absorb excess grease. Toss the wings in the sauce bowl, coat completely. Serve immediately.
If you haven’t dug up grandma’s old crockpot yet, you’re missing out! Really though, the crockpot is this amazing cooking tool that let’s you set it and forget it. Why did it ever go out of style? Though not all of these are the complete “dump & go” recipes everyone’s been raging about, we think the little bit of extra prep work is so worth it!