A tasty dip with all the flavors of a Philly cheesesteak. This keto recipe will make anyone a fan!Read More
Here is what's cookin' these days...
Thick, filling and loaded with carbs & bacon! With the help of an instant pot, you can whip up this warm and creamy bowl of love in under 30 minutes! No instant pot? No Problem. You can adapt this recipe for a crockpot or dutch oven as well.Read More
A delicious dish that we eat more often now that we are living in Texas, are Elotes, also known as Mexican Street Corn. The dish is relatively simple, but it packs in so much flavor! Nothing is better, especially when sweet corn on the cob is in season and it is fresh from the farm. Make this recipe at your next cookout.Read More
We came up with this concoction last September, snapped a photo and casually posted it on social media, and people went CRAZY over it. Knowing how much people liked the photo, we can’t believe it took us THIS long to officially add the recipe to our website – sorry y’all! What’s terrific about this recipe is that it is filling, and meaty, and obviously doesn’t skimp on the cheese. Check it out!Read More
The holidays are upon us! It is always fun to make a few tried-and-true family favorites and also bring in some new holiday appetizer recipes as well. One appetizer concept that we love are crostinis. Once you crisp up your baguette base, there are so many fun and festive crostini toppings options to choose from. Plus, you can make a few varieties for your holiday gathering in order to appease even the pickiest of eaters. Here are five scrumptious crostini recipes, ranging from easy to moderate skill level.Read More
We're prepping for our trip to Italy by making all things Italiano! What is better than pasta? FRIED PASTA! We tested out three different types of batter to perfect our breading for this toasted ravioli recipe. Plus, we even created a special dipping sauce to accompany the deep fried ravioli!Read More
This breakfast enchilada recipe was the brainchild of our love of cheese enchiladas and breakfast tacos. It is super simple to make, really filling, and is a great make-ahead breakfast solution for the whole week (leftovers taste even better the next day!) This recipe also rocks because similar to a breakfast casserole, it is fully customizable. We’re sure adding in chorizo, breakfast sausage or peppers would also taste frickin’ amazing. Plus, check out this recipe to learn our trick of how to prevent your enchilada tortillas from breaking apart!Read More
This pizza bite recipe is relativity similar to making the traditional Pao De Queijo Brazilian Cheese Bread, but it substitutes some of the cheese for mozzarella, includes a taste of pepperoni and comes with a side of (you guessed it) marinara. Think of it as a better-for-you pepperoni roll or homemade pizza roll. Plus, each bite only has about 50 calories and is full of flavor. These light and fluffy bread bites are super addicting!Read More
Hot, melty, gooey sammies are where it’s at, and to be honest, who even really likes cold cut sandwiches?? Somehow when you heat things up, a sandwich gets magical. When you’re looking for a lunch idea, take an extra few minutes to take your sandwich from meh to extraordinary with our hot hoagie recipe.
The thing that sets this recipe apart is the giardiniera! We are huge fans of Austin-based Hat Creek Provisions and they served as our inspiration to take the Italian-ness up a few notches on our Italian hoagie. The secret? We used the giardiniera juice as the base of our vinaigrette! Hat Creek naturally ferments all their provisions. This means instead of using plain old vinegar we’re super-charging our dressing with a tasty, natural, and probiotic-packed outcome, which has been known to be good for your metabolism, is packed with antioxidants and is a known hangover helper. Score! Use your own Italian dressing if you may, but we recommend trying our recipe as well. Also, in the case that you’re looking for a new healthy snack we HIGHLY recommend all of Hat Creek’s pickles the owner’s family has been making award winning pickles for years and you can truly taste his mastery in every batch.
Makes 2 Hoagies
- 2 hoagie rolls
- 1/4 pound genoa salami
- 1/4 pound soppressata
- 4 slices of provolone cheese (or 6 if you’re feelin’ crazy)
- Arugula or other lettuce
- 1/2 cup Hat Creek Giardiniera, chopped
- Sliced red onion
- Italian dressing (check our recipe out below)
Our “Special” Italian dressing:
- Juice from a giardiniera jar
- 2/3 cups extra virgin olive oil
- 1 tbsp Water
- 1/2 packet Italian dressing seasoning (we used Good Seasons brand)
Mix all the above ingredients in a shaker or a mason jar. Bada-bing you just made homemade-ish dressing.
To turn the hoagie into a work of art, turn your oven on to broil. Slice hoagie rolls in half and place open-side up in a baking container. Drizzle bread with some Italian dressing. Add all the layer of cheese (we prefer provolone or mozzarella). Place arugula and red onion on the cheese. Layer on all the meats, possibly sneak a slice or two of meat to eat during assembly. Pop it in the broiler for 4-5 minutes. Cooking time will vary based on how close it is to the top rack, so keep a close eye on it. Remove from oven and top with the chopped giardiniera, oregano, salt, pepper and drizzle additional Italian dressing on the top. Enjoy while it is hot and melty!