Don’t get me wrong, I really enjoy the flavor of nutritional yeast, but I wanted to make a recipe that gave options to people who don’t prefer it and don’t want to buy it for one recipe, or forgot they ran out of it!

All of that being said, I call for both soaked cashews and cashew cheese spread in addition to vegan sour cream and vegan cream cheese. The cashew cheese helps provide that same zip that lemon juice and nutritional yeast adds, without adding the ingredients.

This spread should be relatively easy to find in the vegan section, but if you can’t, feel free to add a tiny squeeze of lemon juice and a bit of nutritional yeast.

One of the things that I do to make this recipe super flavorful is combining half of the artichoke hearts in the blender to pulse down into the mixture. This helps the artichoke flavor really infuse and cuts down on some of that overtly nutty dairy-free taste that we’ve all come to know in vegan products.

If you prefer a little more cheesy-stretch in your artichoke dip, feel free to stir in some melt-able vegan cheese like plant-based mozzarella. Serve hot with pita chips or tortilla chips and enjoy this plant-based party snack!

RELATED: How to Trim & Steam Artichokes

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Vegan Artichoke Dip

This vegan artichoke dip is what you need for your next get-together. It’s creamy and flavorful, and completely plant-based! I created this recipe to use mostly easy-to-find vegan dairy alternatives, all without nutritional yeast.

Skill beginner

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 10

Calories 293kcal

Ingredients

• 3 cans artichoke hearts, drained and chopped
• 1 tbsp olive oil
• 3 garlic cloves, minced
• 1 cups raw unsalted cashews
• 0.25 cups vegan sour cream
• 8 oz vegan cream cheese
• 6 oz vegan cashew cheese
• 1 tsp salt
• 0.33 cups milk, for thinning
• 4 oz vegan Parmesan, divided into thirds

Instructions

• In a small bowl, soak the cashews in hot water for 5 minutes. Preheat the oven to 400 degrees.
• In a small saucepan, cook minced garlic in the oil over medium heat until just brown and fragrant. Stir in the drained artichokes. Cook for another minute and turn off the heat. Reserve half.
• In a high-speed blender, blend the soaked cashews, sour cream, cream cheese, cashew cheese, and salt. Slowly pour in the milk to thin slightly. Add half of the garlic and artichoke hearts mixture and a third of the parmesan.
• Pulse a few times to incorporate and chop into a slightly smoother mixture.
• Pour the dip into an oven-safe dish, and stir in the remaining artichoke and garlic mixture and another third of the parmesan.
• Top the dip with the final third of shredded parmesan and bake for 25-35 minutes. Place under the broiler for the last 3-5 to melt the top layer of cheese.
• Serve right out of the oven with your favorite chip and enjoy!

Nutrition

Serving: 94grams | Calories: 293kcal | Carbohydrates: 9.4g | Protein: 13g | Fat: 24.2g | Saturated Fat: 9.8g | Unsaturated Fat: 8.3g | Trans Fat: 0.2g | Cholesterol: 25.9mg | Sodium: 376.7mg | Fiber: 2.6g | Sugar: 2.6g

The post Vegan Artichoke Dip for a Crowd appeared first on The Inspired Home.

While we never really had steamed artichokes in my house growing up, my neighbors who lived behind us always did. It was such a treat to join them for dinner and learn an entirely new food and process of eating.

I didn’t really get to enjoy them again until adulthood when I was at a friend’s house for a couple’s dinner. We sat around drinking red wine, deconstructing artichokes, and laughing the night away. Eating a steamed artichoke feels nostalgic, I guess.

I think steamed artichokes get sidelined because of the perception of how timely they are to make and well, consume. But the truth is, once you know what you’re doing, preparing an artichoke is really quite simple.

A few dipping ideas:

1. Mayo and malt vinegar. This is unbelievably good. Mix personal bowls of mayo and a few tablespoons of malt vinegar. Stir to combine and enjoy the tangy, salty, creamy, yummy with each bite of artichoke.
2. Balsamic and Oil. A classic mix with some salt and pepper.
3. Olive Oil and Parmesan. Another fool-proof dipper.
4. Melted Butter. Take the seafood approach and dip in some melted butter. I like mine slightly beginning to solidify again.

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How to Trim & Steam Artichokes

There’s something so satisfying about peeling away a perfectly tender leaf, dipping it into something delicious, and working away at a beautiful artichoke right in front of you. It forces you to slow down and enjoy the food and company at the table. Artichokes are a super satisfying way to start a meal and can make any dinner party feel a little bit more special.

Skill intermediate

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 1

Calories 60kcal

Equipment

• Cutting Board
• Kitchen Shears
• Sharp Knife
• Steamer Basket
• Lidded Soup Pot
• Serving Dishes

Ingredients

• 1 large artichoke, per person

Instructions

• Rinse and dry your artichokes in preparation for trimming and steaming.
• Cut, using a very sharp knife, the stems of the artichokes 1 of 2 ways. Either remove the stems entirely, or trim them and peel the exterior skin.
• Using your knife, cut off the tops of the artichokes, about 1-2 inches down. Discard the cut pieces
• Using your kitchen shears, work around and trim off the pointed top of each leaf. This will remove any thorns and dried out pieces.
• Fill the soup pot with about 3 inches of water, or until it just touches the bottom of the steamer basket. Place the basket in the out and squeeze the artichokes together to stand upright. Depending on how many you need to prepare, do this in multiple pots.
• Cover and bring to a boil. Once the pot is to a boil, turn on a timer for 30 minutes and walk away.
• Prepare any dips that you will serve and remove the cooked artichokes from the steamer basket. Once cooled slightly, force the artichokes to open slightly and serve!
• Once all the leaves have been removed, scoop out the fibrous hairs in the artichoke heart and eat the base! Enjoy.

Nutrition

Serving: 1g | Calories: 60kcal | Carbohydrates: 13.5g | Protein: 4.2g | Fat: 0.2g | Saturated Fat: 0.1g | Sodium: 120mg | Fiber: 6.9g | Sugar: 1.3g

Recipe Notes:

If you would prefer to wear gloves to avoid any pricking, feel free to do so.

There are two ways to trim the stems. Either by removing them entirely or trimming down and peeling away the fibrous skin. The latter is better for preparing artichoke hearts for dips and other culinary uses. The former is better for serving just as steamed, for they’ll sit upright comfortably in the plate or bowl.

RELATED: Vegan Artichoke Dip for a Crowd

The post How to Trim and Steam Artichokes appeared first on The Inspired Home.

A great cheeseboard can be made of a few basic, go-to items, and then filled out with rotating accompaniments like seasonal fruit or a new brined item. I love that a cheeseboard looks so appealing and awe-inspiring, but can be assembled right out of the fridge, 10 minutes before your guests are scheduled to arrive.

Growing up, we would plan our New Year’s Eve “party” for our family and a few friends and go totally overboard on the snacks. No joke, we would completely outnumber appetizers to people at least 2 to 1. We loved to fill the dining room table with all sorts of different dishes, and when I say fill, I mean it. We never had a free corner on the table. And each year when we planned the menu, the first item that always made the list was a cheeseboard and baked brie.

An Epic New Year’s Eve Cheeseboard

Now, before I share the easiest, most delicious recipe for baked brie, I want to share with you the “formula” for an epic cheeseboard.

This little tidbit of information will help you to create an awesome spread no matter if you’re feeding 3 in your quarantine bubble, or 13 in post-covid times (because it will happen! Phew!).

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An Epic New Year’s Eve Cheeseboard

A great cheeseboard can be made of a few basic, go-to items, and then filled out with rotating accompaniments like seasonal fruit or a new brined item. I love that a cheeseboard looks so appealing and awe-inspiring, but can be assembled right out of the fridge, 10 minutes before your guests are scheduled to arrive.

Skill beginner

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 15

Calories 728kcal

Ingredients

• 0.25 lb aged Mimolette
• 0.3 lb Cypress Grove Humboldt Fog
• 0.3 lb Roquefort
• 0.5 lb Drunken goat cheese
• 0.5 lb D’Affinois triple crème brie (or baked brie!)
• 3 oz prosciutto
• 4 oz soppressata, sliced
• 2 types of seasonal fruit
• 0.5 lb cornichons
• 4 oz salami Calabrese, sliced
• 0.5 lb Marcona almonds
• 0.5 lb green Cerignola or Castelvetrano olives
• 7 oz Orange Blossom Honey
• 16 oz dark chocolate sea salt caramels
• 1 package Raincoast Crisps, Crisp Apricot Lemon Fig
• 1 package Sir Richards, Cracker Gallettine Olive Oil
• 1 package Firehook Baked Crackers, Rosemary Sea Salt

Instructions

• Using an extra-long or large square cutting board, place each cut of cheese into 1/5th of the board, creating and anchoring sections on the board.
• Next, arrange each type of cured meat next to each cheese, breaking up some of the larger packages into two placements.
• Fill in and connect each section by using the accompaniments to create a bite flow. This helps suggest to noshers what to pair together in any given bite. For example, the honey would pair nicely with the Drunken Goat, so I’ve placed them together on the board. This doesn’t mean the honey can’t be enjoyed with other cheeses or bites, but rather encourages a flow of tastes!
• Crackers can help fill in each section and draws the eye into each cheese. Place them directly on the board, or in small cups or dishes around the board.
• Enjoy!

Nutrition

Serving: 1g | Calories: 728kcal | Carbohydrates: 63g | Protein: 28g | Fat: 42g | Saturated Fat: 16g | Cholesterol: 78mg | Sodium: 1693mg | Fiber: 3g | Sugar: 32g

Homemade Baked Brie

I truly don’t know what it is, but baked brie to me is the epitome of a New Year’s Eve appetizer. I hardly make it any other time of year, and when I do, I am instantly nostalgic for the holiday season.

I guess it’s that it feels hearty and warming, comforting and festive. Plus, it’s a total crowd pleaser and pretty easy to make. Especially with any leftover pie dough, you may have in the freezer from Thanksgiving or Christmas dinner.

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Homemade Baked Brie

I truly don’t know what it is, but baked brie to me is the epitome of a New Year’s Eve appetizer. I hardly make it any other time of year, and when I do, I am instantly nostalgic for the holiday season. I guess it’s that it feels hearty and warming, comforting and festive. Plus, it’s a total crowd pleaser and pretty easy to make. Especially with any leftover pie dough you may have in the freezer from Thanksgiving or Christmas dinner.

Skill beginner

Prep Time 30 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 30 minutes minutes

Servings 15

Calories 257kcal

Ingredients

• 12 oz all-purpose flour, chilled (340g)
• 8 oz salted butter, cubed then frozen (2 sticks of butter or 226g)
• 4 oz ice water
• 1 wheel of triple crème brie (at least 7 oz., no smaller), the top side’s white rind trimmed away
• 0.25 cups cherry preserves
• 1 egg, beaten

Instructions

• In a medium bowl, mix together chilled flour and butter by using your fingers to squish and flatten each butter cube into the flour until a coarse mixture is achieved.
• Using a tablespoon, add the ice water 1-2 tablespoons at a time, mixing after each addition. Please note that you may need less or more ice water than is called for, it can vary any given time you make a crust. Once a crumbly sort-of dough, that is free of any dry flour but not even close to wet, comes together turn the dough out onto a piece of plastic wrap. Use your hands to form a ball and wrap it tightly in the plastic. Chill for at least 45 minutes and begin to preheat the oven to 400 degrees.
• Once the dough has chilled, roll it out into a ¼” thick circle (and slightly thinner towards the edges). If the dough starts to peel away from itself or if butter spots become loose, chill the dough again for a few more minutes before you continue handling. I like to roll mine out on my silicone mat so I can easily transfer it onto a baking sheet and into the fridge if this happens.
• Place the brie wheel down in the center point of the rolled dough. Using a paring knife cut a circle around the brie about 2-3” away from the wheel, saving the discarded dough for later. Cut large tabs into the circle of dough to create fold layers.
• Dollop about ¼ cup of cherry preserves onto the top of the brie, careful to leave it in the center of the wheel and off of the edges.
• Begin to peel each dough slice up and over the brie, working in a clockwise motion, fanning the dough around the wheel. Trim off any excess dough from each slice as needed to keep the crust manageable. It’s okay if the pattern starts to lose itself on the top, just so long as the side stays layered and tightly closed. Once you have the entire brie wrapped, use kitchen shears to trim away excess dough on top. Here you can be pretty generous with what you take away. Use your hands to cup and gently press the dough together to seal any open seams.
• Roll out excess dough into a ¼” thick disc. Using mini letter cookie cutters, cut “NYE” and the year into the disc, or whatever design you want! Place the disc over the top, trimmed dough of the bake brie wheel. Press to seal. Poke tiny vents into the top of the brie through the letter cut-outs to prevent a break in the sides as the brie cooks.
• Beat the egg. Using a pastry brush, apply the egg wash into every crevice and corner of the brie. Drop the oven temperature down to 350 degrees and bake for about 45 minutes, or until the crust is golden and seeps of brie and cherry escape and bubble. Feel free to turn on the broiler at the end to add a touch more color.
• Cool slightly and serve!

Nutrition

Serving: 1g | Calories: 257kcal | Carbohydrates: 21g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 53mg | Sodium: 150mg | Fiber: 1g | Sugar: 3g

The post An Epic New Year’s Eve Cheeseboard with Homemade Baked Brie appeared first on The Inspired Home.

I say that because most people always buy jarred salsa, and don’t think much about it. Now don’t get me wrong, jarred salsa is great for when fresh produce is out of season (and I buy it too!).

But, once you make it yourself, you’ll suddenly discover not only how delicious it is, but how easy making it can be. With this quick technique and blending of flavors, your world is opened to sauces and salsas in a pinch. Elevating the ways you cook; from how you prepare farmer’s market hauls to meal planning for parties, to weeknight dinners.

I’ve decided to write the recipe the way that I have so you can have delicious salsa in under 10 minutes. However, if you have some more time to spare and are feeling a bit adventurous, try my roasted alternative recipe in the notes below.

This recipe is great for mango season of course, but can be adapted to fit any seasonal fruit that you may have access to! Some alternatives would be tomatillos, peaches, or even oranges!

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10-Minute Mango Salsa

Never buy jarred salsa again! This delicious mango salsa can be made in under 10 minutes and can be adapted with any fresh produce you have lying around: tomatillos, peaches, or even oranges.

Course Appetizers & Snacks

Cuisine Mexican

Keyword Appetizers, Cooking, Easy, Lunch, Snacks

Skill beginner

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 2

Calories 153kcal

Ingredients

• 2 large and ripe mangos, cut into bite-sized cubes
• 1 small red onion, chopped into large chunks
• 2 garlic cloves, smashed with skins removed
• 2 tbsp diced green chiles (from a can, any heat level will do)
• 1 tbsp extra virgin olive oil
• 1 tsp hot sauce
• 1 tsp salt
• handful of cilantro, washed and chopped

Instructions

• In a food processor, chop red onion and garlic together until a wet paste is formed.
• Serve with more cilantro, a sprinkle of salt, and corn tortilla chips. Enjoy!
• In a medium bowl mix, mangos, red onion and garlic puree, chiles, olive oil, hot sauce, salt, and cilantro. Mix to combine and mash the mangos a bit. The mangos should be so ripe that they mash like guacamole.

Nutrition

Serving: 1g | Calories: 153kcal | Carbohydrates: 30g | Protein: 1.8g | Fat: 4.2g | Saturated Fat: 0.7g | Sodium: 64mg | Fiber: 3.3g | Sugar: 25g

Recipe Notes

Elevate this salsa by roasting the mangos, onion, and garlic under a broiler until golden brown and fragrant. Pulse in a food processor, reserving some mango to add roasted chunks back into the finished puree. Mix in chiles, olive oil, hot sauce, salt, and cilantro.

Ripe mangos. I cannot emphasize this enough, use ripe mangos only. Much like avocados and guacamole, if you try to use an under-ripe mango, you’ll be greatly disappointed with the outcome.

Mangos tend to stay super fibrous up until they are juicy and ripe, which would be a total waste if you happen to cut into it too soon. You’ll know it’s ripe when you can smell the sweetness of the fruit from just a quick sniff, and the flesh feels soft with a very gentle squeeze (much like an avocado).

Types of mangos. There are a couple of different mangos that you can easily get at conventional grocery stores. I love honey mangos (Ataulfo) aka yellow mangos because they are very sweet and extra tender when ripe. They are a little smaller than standard red and green-skinned mangos (Tommy Atkins Mangos or sometimes Haden Mangos) and have a shorter season at the store. Pick whichever you prefer and have access to it. I used Tommy Atkins for my pictures of this recipe.

Green chiles. I use canned chiles, however, if you are choosing to roast the salsa before blending it, you could roast fresh chiles or peppers. Have fun and play!!

The post Quick & Easy 10-Minute Mango Salsa appeared first on The Inspired Home.

These healthy popcorn seasonings will satisfy everyone’s pallet.

Savory: Nutritional Yeast + Dill + Garlic Salt

Spicy: Sriracha + Nori + Pink Salt

Sweet: Maple + Vanilla Bean + Flaked Salt

Movie night has actually has become one of my family’s favorite traditions. We love the cozy blankets, dim lights, flickering candles, and a wonderful movie to snuggle up to.

Maybe for your family it’s a fire in the fireplace, warm slippers, and charades. Regardless of what it is you’re doing; a beloved food ritual — like homemade popcorn – can be such an important component to wonderful family memories.

A regular bag of microwave popcorn surely will suffice, but I always encourage my clients to cook a little bit more from scratch at home. It forces us to explore every part of the meal from start to finish.

The process of cooking from start to finish helps us connect to our food and feel a greater sense of satisfaction from it, a key to intuitive cooking and eating.

Plus, the more we cook at home, the more we can identify what exactly we are hungry for, and properly nourish our mind, body, and soul.

I created three healthy popcorn seasonings to invite a little extra exploration into your family time. There’s something every palate: savory, spicy, and sweet, and each flavor combinations specifically works together to create a unique flavor profile.

Savory Popcorn Seasoning: Nutritional Yeast + Dill + Garlic Salt

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Savory Dill & Garlic Popcorn Seasoning

Course Snacks & Appetizers

Keyword Appetizers, Snacks

Skill intermediate

Servings 1

Spicy Popcorn Seasoning: Sriracha + Nori + Pink Salt

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Spicy Sriracha Popcorn Seasoning

Course Snacks & Appetizers

Keyword Snacks

Skill intermediate

Servings 1

Sweet Popcorn Seasoning: Maple + Vanilla Bean + Flaked Salt

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Sweet Maple & Vanilla Bean Popcorn Seasoning

Course Snacks & Appetizers

Keyword Snacks

Skill intermediate

Servings 1

A few things to make this recipe easier:

For the dry shake-ins:

• Both can be made ahead of time and sealed in airtight containers. Each batch makes plenty!
• Be generous when you’re sprinkling, but remember you can always add more.
• If the topping isn’t sticking to your satisfaction try adding a bit more butter or spray the popcorn with a butter cooking spray, then add more seasonings.
• The nutritional yeast recipe was inspired by a local Maine company, Little Lad’s Popcorn. Little Lad’s is one of my toddler’s favorite snacks, and I hope this copy-cat recipe reaches those who live outside the state that can’t get this scrumptious treat.

For the caramel corn:

• Unlike the shake-ins, this recipe is designed to be made per batch.
• If you find that the corn isn’t hardening up to your satisfaction, put it in the refrigerator or freezer until set.
• I prefer a lightly coated sweet popcorn, and I designed this recipe to have plenty of flavor with a little less sugar. If you prefer a heavily coated corn, double the recipe.
• Feel free to swap vanilla bean paste for pure vanilla extract if it’s all you have.

Looking for some other quick late-night snack recipes?

Check out these homemade no-bake energy bites.

These 26 Whole30 snack recipes are so tasty and easy to make.

This Instant Pot fruit crisp is the perfect late-night snack!

The post Make Movie Night Special with These Homemade Popcorn Seasonings appeared first on The Inspired Home.

This recipe was passed to me by my mother-in-law, who created it as a yummy snack to cater to her gluten-free friends. She always gets rave reviews from kids and adults alike. In my recipe adaptations below, I share allergen substitutions so that you can make a safe dish for your kid’s school at the drop of a hat.

Allergy Substitutions

Nut-free.

This ingredient can be easily swapped for nut-free butter like sunflower seed or any allergen-free alternative you prefer. Make sure the butter is smooth and salted, otherwise blend it up first and add a pinch more salt and a dash of oil. For a substitution on the almond and peanut flours, go ahead and use a measure-to-measure gluten-free flour.

Egg-free.

Swap 2 eggs for ¼ cup of applesauce. Easy!

Dairy-free.

Go ahead and use a flavorless dairy-free creamer (thick and creamy is best) and a high-cacao/dairy-free chocolate chip. You may even try using a splash of oil to the batter in place of any dairy at all.

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Peanut Butter Chocolate Chip Blender Muffins

Course Appetizers & Snacks

Keyword Baking, Gluten-free, Kids, Snacks

Skill intermediate

Servings 1

Recipe Notes

Texture.

A note on texture. Using a blender makes this recipe unique and easy. The only thing to understand about this technique is that the range for mixing can vary greatly in just a moment’s time, moving from under-mixed to over-mixed in a snap. Luckily this gluten-free recipe is actually quite hard to ruin. It simply produces a different crumb/texture, which can look quite different depending on where you fall on the mixing scale. In order to help you understand this recipe fully (and to avoid a “Pinterest Fail”), here’s what I noticed during recipe testing:

Pictured above is a chewy, bouncy-like muffin. The end product looks shiny, almost cupcake-like, and with a tighter crumb. This is how my mother-in-law makes this recipe:

¼ cup peanut butter flour + 2 tablespoons almond flour, blended on high speed for 2+ minutes. Chocolate chips melted into the slightly warmed batter (from blending) and then added again at the end once slightly cooled. The batter is very smooth. The batter gets spooned into the greased mini muffin tin and smoothed/flattened down using the back of a spoon.

Pictured above is of the recipe as written, and how I prefer the muffins. It yields a blondie-like texture. Almost like a cookie with a very loose crumb. Here’s how it differs from above for quick reference:

¼ cup + 2 tablespoons almond flour, pulsed until just barely combined (or hand-mixed). Chocolate chips stirred in at the end, and batter resembles a cookie-dough texture. Batter is spooned into the greased muffin tins. No flattening/smoothing into the tins before baking.

Prevent sticking.

My mother-in-law has a handy trick to help release the muffins from the muffin pan without a problem, and that’s to freeze the oil/spray in the pan before adding the mixture. Cool completely if there are any sticking problems and then try again. I instruct you to do so in the recipe because it works quite well! If you prefer to line the pan with mini muffin papers or parchment, go right ahead and skip that step!

Chocolate Chips.

I love using the mini chips in this recipe. Be sure to mix them in by hand at the very end to maintain the chip shape!

Even More Gluten-Free Recipes for You:

Gluten-Free Baked Apple Cider Donuts

Easy High-Protein Breakfast Bites You Can Make in a Muffin Tin

Gluten-Free Waffles Rancheros

The post Gluten-Free Peanut Butter & Chocolate Chip Blender Muffins Are the Perfect Toddler Snack appeared first on The Inspired Home.

Not to mention a locking slow cooker makes travel easier, and I don’t have to worry a minute about keeping the dish warm. Everyone goes wild for these meatballs — they’re always the first dish to run out!

A few ways to make this dish even easier for you (Recipe Notes):

Sometimes I like to prep the meatballs in the oven. This gives me more time to get ready by removing some hand-on prep time, and the oven gives the meatballs a really yummy roasted flavor. Just throw the meatballs on a sheet tray and come back in 10.

Another way to make this dish is to combine everything in a slow cooker and set it for longer before serving. Skipping the stove-top/oven gives you the most freedom and the least dishes, all you need to do is plan for it a bit more in advance – no big deal!

You may have heard of this dish before, with the use of grape jelly. Yuck. No, I’m just kidding, I’m not here to yuck your yum, but what I am here to do is suggest a new way. Queue the apricot preserves. Holy yum. It adds a slightly, dare I say, sophisticated flavor. I’ve had them both ways, and I prefer this version tenfold.

Swedish meatballs are the way to go. They have a really nice flavor that lends itself well to the apricot preserves. If you can’t find them, or prefer Italian, no worries. I like the mini size for a more appetizer friendly, bite-size dish. However, feel free to do what you like best.

This recipe makes a ton of sauce. I prefer these meatballs saucy, but you could probably add 1/3 more meatballs in the sauce that will be made. Up to you!

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3 Ingredient Appetizer Meatballs

Course Appetizers & Snacks

Cuisine American

Keyword Appetizers, Easy, Snacks

Skill intermediate

Servings 1

Other Easy Appetizers:

Easy Last-Minute Appetizers: Popcorn, Candied Nuts, Marinated Olives

2 Easy Last-Minute Appetizers You Can Make With Puff Pastry

The post 3 Ingredient Meatballs for Easy Entertaining appeared first on The Inspired Home.

Christmas Chex Mix

This might be one of my favorite foodie gifts to make for the holidays. My neighbor made this one year and I have been hooked ever since! This is great to hand out to crowds of friends you love. Just put them in food safe baggies, tie them with a ribbon and you’ve got yourself a gift!

For this recipe you’re going to need a big bowl. So I love to get out my Mason Cash bowls. This red one just gets you in a festive mood right?

You are going to get a ton of flavor with this mix that include almonds, coconut, and crunch cereals like Chex and Golden Grahams. Not to mention there is butter. We know that butter makes everything better! Check out the entire recipe below!

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Christmas Chex Mix

Course Snacks & Appetizers

Cuisine American

Keyword Desserts, Holidays, Snacks

Skill intermediate

Servings 1

Homemade Chocolate Fudge Sauce

Who doesn’t love a little bit of fudge on top of their ice cream sundae? This gift is simple to make and pair up. Simply add all the ingredients in a saucepan, then stir until you have a delicious sauce! (See the full recipe below.)

Then place the fudge in a glass jar and seal tightly. Add crushed peppermint in another jar for a Christmas-themed presentation! Leave space for an ice cream scoop in a clear box from Design Ideas and you’ve got yourself a gift perfect for neighbors and friends!

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Homemade Chocolate Sauce Recipe

Course Sauces

Cuisine American

Keyword Desserts, Holidays

Skill intermediate

Servings 1

Peppermint Bark

Another classic food gift, peppermint bark can be made in bulk and be gifted out to the masses! Plus it’s really easy to make.

Melt two different types of chocolate (my favorite is dark chocolate and white chocolate) and pour it onto a 13×9 baking sheet in layers to create a peppermint candy crunch that is hard to put down! Wrap it up in cellophane or in small glass jars!

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Peppermint Bark Recipe

Course Desserts

Cuisine American

Keyword Candy, Chocolate, Desserts, Holiday

Skill intermediate

Servings 1

Gingerbread Playdough

This one you can’t technically eat but it’s made in the kitchen and tons of fun for any kids on your list this year! Gingerbread play dough smells and looks like the real thing! Little chefs and bakers will LOVE rolling out the dough and making their own gingerbread creations.

I made the entire dough in my Wolf blender, the machine that can do all the things including making a soft dough! Using a few essential oils, spices, and GLITTER, I was able to mix together a whimsical gift.

Just add all the ingredients in the blender and watch the magic happen! I started off with a pulse and just mixed the dough until it was one solid piece. Then I made a cute little gift box using the clear boxes again. I think it gives such a fun presentation! Just use a jar to keep the dough nice and fresh and add playful cookie cutters to the mix!

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Gingerbread Playdough

Keyword Holidays

Skill intermediate

Servings 1

The post 4 Fun Foodie Gifts for Everyone on Your List appeared first on The Inspired Home.

This post is in partnership with Sonoma-Cutrer.

If there’s a better way to celebrate Mother’s Day than with a gorgeous charcuterie board, laden with local fruits, cheeses, meats, and a glass of Sonoma-Cutrer RoseÃÅ of Pinot Noir in hand, we can’t think of one.

Patio, porch, deck; beachside, lakeside, poolside; sunshine plus beautiful food and wine brings people together, no matter where they are. Impress Mom with this easy and elegant charcuterie board which allows guests to choose their own flavor combinations and explore new ones; everything pairs perfectly with fragrant, delicate roseÃÅ.

As you pour this wine, you will notice fragrant
fruit aromas of fresh strawberries, red cherry and grapefruit with just a glimmer of hibiscus tea. On the palate, the wine is crisp and fresh with an almost weightless mouthfeel. Bright acidity and crisp fruits carry through to the back of the palate leading to crisp and lingering finish of red berry fruit.

Cheeses

Start by selecting two or three cheeses with different textures. Summer cals for brighter flavor profiles: think grassy, soft goat cheese, young Manchego or Gouda, and silky Robiola or Brie.

Fruits

Choose fruits that are local and in season. Let color and texture be your guide! Citrus can sparkle in the sunlight, berries and grapes pop with their rich reds, purples, and pinks, and the soft juiciness of ripe stone fruit like peaches or apricots plays beautifully against the rich cheese.

Meats

If you’d like, add a selection of cured meats. Rosé brings balance to both rich and spicy flavors. Think wafer-thin slices of prosciutto or herbaceous finocchio, or go spicier with Calabrese salami or sopressata.

Garnishes

Finish with garnishes like olives, nuts, preserves, even edible flowers. Slice some fresh bread, scatter a few handfuls of crackers and you’re ready to go. All that’s left to open the Sonoma-Cutrer Rosé and celebrate Mom!

Visit SonomaCutrer.com to order RoseÃÅ of Pinot Noir for your mom in time for Mother’s Day.

Please Enjoy Our Wines Responsibly.

Sonoma-Cutrer Vineyards, Windsor, CA.

SONOMA-CUTRER is a registered trademark © 2019 Sonoma-Cutrer Vineyards.

The post Celebrate Mother’s Day with a Charcuterie Board appeared first on The Inspired Home.

Considering most of America is grunting through the ‘polar vortex’ right now, I think Super Bowl came right at the best time. Nothing says cozy and hunkering down quite like curling up on the couch with some good comfort food. What is your favorite Super Bowl tradition?!

I’m not the biggest football fan (I know, I’m sorry does this make me less American?!) but I do love the traditions and customs it brings. No matter whether you’re a football fan or not so many families and friend circles come together on Sundays to glorify this sport. So whether it’s your thing or not, I’m all about gathering to have good food and even better company. My whole family is pretty much Los Angeles Rams fans, so there’s that too!

With all the extra hype I knew I wanted to put together something super fun for the occasion. Super Bowl food is all about the cheesy, crunchy, savory and greasy flavors which can only mean one thing… NACHOS!

There are a few really great things about putting together a nacho bar! The first is… a nacho bar is so super simple! Do yourself a favor and buy a few packs of pre-made pico de gallo, salsa, sour cream and beans. This will save you time and energy when putting together your nacho bar. My second favorite thing about a well-stocked nacho bar is that it keeps everyone at your party super entertained and occupied! You never have to worry about feeding everyone at a certain time because a nacho bar is all about ‘self-serving’, my favorite!

There are three main components to a great nacho bar… toppings, chips, and cheese!

Toppings:

To save myself time and energy I will lay out all of my bowls, serving platters and risers the night before. I love using Tuxton Home Artisan mini bowls and Chrissy Teigen’s new Tidbit Bowls for all my smaller toppings like salsas, guac, sour cream, cilantro, beans and fire roasted corn! They make the whole bar super cute and very interchangeable. If you’re not serving a full meal for Super Bowl or any party, be sure to put some protein on your nacho bar like a batch of carnitas or grilled up chicken and steak.

Cheese:

A batch of cheesy, melty queso is a MUST when it comes to nachos. You simply can’t go without it. Grab my easy 5-minute queso below. I love making a batch in a mini Dutch oven. Cast iron pans retain a lot more heat than traditional stainless steel so your queso will stay warmer, longer.

Chips:

The vehicle to any plate of nachos. Good chips are probably the most important part. If you want to be super ambitious you can try and make homemade tortilla chips. Store bought is totally fine too. Just make sure you get an extra thick (and salty!) chip to hold up all of your nacho toppings! I put out a huge round acacia wood bowl that holds two whole bags of chips. Perfect for serving.

Print

Easy 5-Minute Nacho Queso

No Super Bowl is complete without some tasty nachos. Put together a super fun, cheesy, crunchy, savory nacho bar, and let everyone make their perfect plate of nachos!

Course Appetizers & Snacks

Keyword Appetizers, Snacks, Super bowl

Skill beginner

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 6

Calories 289kcal

Ingredients

• 4 tbsp unsalted butter
• 4 tbsp all-purpose flour
• 2 cups whole milk
• .5 tsp chili powder
• .5 tsp garlic powder
• .5 tsp salt
• 2 cups shredded cheddar cheese

Instructions

• Melt butter in a small heavy bottom dutch oven on medium heat. Once melted, whisk in flour until smooth and creamy.
• Slowly add in milk to flour/butter mixture, whisking often. Heat and whisk for 3-5 minutes or until mixture has begun to bubble, thickened and can coat the back of a wooden spoon.
• Whisk in chili powder, garlic powder, salt and shredded cheese until smooth and creamy. Serve from the small Dutch oven to keep queso warm.
• If queso begins to thicken while serving, reheat with a few tablespoons of milk whisked into mixture.

Nutrition

Serving: 1g | Calories: 289kcal | Carbohydrates: 8.4g | Protein: 12.7g | Fat: 22.9g | Saturated Fat: 14.4g | Cholesterol: 68mg | Sodium: 517mg | Fiber: 0.2g | Sugar: 4.6g

The post A Super Bowl Nacho Bar Your Guests Will Love appeared first on The Inspired Home.