This is an easy weeknight dinner and it is “finger lickin’ good!” The sweet and tangy BBQ sauce here comes from a recipe that Chef Alex Guarnaschelli attributes to her mom. Make a whole batch of this BBQ sauce and keep it in your fridge for lots of other meals, like wings, or burgers. If you don’t have time to make this BBQ sauce, you can always use one of your favorites.
I am always in search of the best wings and these slow BBQ cooker wings are unexpectedly delicious and crispy! The cook for a number of hours in the slow cooker, which makes them incredibly tender on the inside, and then you grill them for 5 minutes on each side and when they come off, coat them in a pungent BBQ sauce. They come have tons of flavor with an amazingly crunchy exterior. Eat these at your superbowl party or any weeknight! (Adapted from America’s Test Kitchen, Slow Cooker)
Imagine coming home after a long day to a tender BBQ beef sandwich. This slow cooker meal is so easy and you wont believe how much flavor these sandwiches have. All you have to do is chop some onions and pour some wine and soy sauce over it and let it cook while you work or play and finish it off with an easy BBQ sauce. These are delicious served on a crusty ciabatta bun alongside my lemony slaw.
If you love overstuffed, warm Deli Reuben sandwiches, you have to try this vegetarian version. It has all of the flavors of the sauerkraut, with the sweet relish dressing and swiss cheese, but with a meat substitute of marinated and crisped tempeh or tofu. Make sure to load on the Kraut and dressing and eat alongside my sweet potato fries for a delicious deli dinner at home!
The wedge salad is back! When I was growing up, salad meant iceberg lettuce. Now that we have all of these readily available microgreens, we have forgotten how satisfying a bit of crunchy iceberg can be. If you want to mix up your dinner side salad, try this great throwback wedge salad. I like to serve mine with a simple thousand island dressing, but feel free to use a ranch or blue cheese dressing if you wish.
When I was growing up, I never liked meatloaf. Then I married a guy who loves meatloaf – and as luck would have it, my mother in law pointed me to a recipe that became the starting point for my reimagined meatloaf. Now, I’m now a meatloaf lover too. This one has loads of veggies, all ground up to look like meat. They mix into the meat seamlessly and add amazing flavor – and of course veggie goodness. Topped with a sweet glaze, even your kids will love this one… To round it out, you can go traditional and serve it with mashed potatoes and a green salad – or you can try my salt and vinegar smashed potatoes. Note: This recipe makes two meatloaves – if you don’t finish them both, you can make mealoaf sandwiches for lunch or put one in the freezer! To freeze, just wrap the meatloaf tightly in parchment and then foil, once it has cooled completely.