It’s almost time for The Big Game! When hosting a football watch party, you need good seating, a decent television and (most importantly) some delicious food! We rounded up seven tasty game day snack ideas for you to feel like a winner at your party.Read More
Here is what's cookin' these days...
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!
Our friend Sophie introduced us to a new cocktail mixer called Owls Brew and we are hooked! Owls Brew is a low calorie mixer comprised of flavorful tea, agave, and water. That's it! You can simply mix the Owls Brew with the liquor of your choice, but we wanted to take our favorite cocktails and give them a low-cal flavor upgrade.
This is our twist on the mojito. We used the Wicked Green Owls Brew because it comes with a habanero kick, so we’ll call this one a Mo-heat-o. J A traditional mojito is made by muddling sugar with lime juice and mint leaves. We substituted the sugar for the slightly sweet Owls Brew, but it you want a sweeter cocktail go ahead and mix some sugar back in.
- 2 oz Wicked Green Owl’s Brew
- 1.5 oz white rum
- 12 sprigs of mint
- Juice of one lime
- 1 tsp sugar (optional)
Use a muddler to smash together the lime juice, mint leaves, and sugar if you'd like. Add the rum and Owls Brew, cover with another glass and shake until cold and well mixed. Garnish with mint leaves and a lime wedge.
If you are wondering where to find The Owls Brew, you can buy it online or click here to find them in retail locations.
We live next to the grill in the summer. Grilling is such a healthy way to add more flavor to your dishes and we are always looking to create new recipes for the grill. This recipe will give your barbecue a Hawaiian twist and will help you introduce a new ingredient to the grill, ham! These kabobs are really simple to make and a fun activity to build together with your family or a friend.Read More
Pistachio Cherry Chicken Salad
Chicken salads are just perfect, whether it is a picnic in the park or an easy prepped lunch for a busy week ahead. Pistachios pair so well with cherries so we thought why not create an inventive spin on a traditional dish? This salad is a delightful balance between sweet and savory. The dried cherries create a sweet and tart dynamic while the shallots add flavor and a crunch over using traditional celery. We know you’ll enjoy this chicken salad with a twist!
1 pound cooked boneless, skinless chicken breasts, cubed
1/3 cup shelled pistachios, crushed
1/3 cup dried cherries
1/2 cup light mayo
1/2 of a large shallot, finely chopped
Salt and Pepper
Start by cooking your chicken breasts. We like to poach them as a healthier way to prep the meat since it is going to be coated in mayonnaise a bit later in the recipe. Chill the chicken and then cut in into small cubes. Place the nuts into a Ziploc bag and smack it with a mallet briefly to lightly crush the pistachios. In a mixing bowl, add the cubed chicken, pistachios, cherries, mayo, shallots, and salt and pepper. Chill for at least an hour and pile onto lettuce cups. If you’re craving carbs, feel free to load it onto some bread and make a sammie.