A Squared: January 2016

Friday, January 29, 2016

10 Recipes to Make for Super Bowl Sunday!

Super Bowl Sunday is quickly approaching and although I don't have a team to root for this year, I will definitely be tuning in-- for Coldplay, Beyonce, the commercials, and of course, for the food! Food is hands down my favorite part of Super Bowl Sunday and really, for any sporting event. We'll probably enjoy a little low key game watching at home this year, since hanging out at a sports bar is pretty low on this pregnant lady's list of things I'd like to do these days. But if you're entertaining-- whether for a large group or just a few friends-- here are a few of my favorite recipes perfect for game day eating:

1. Cheesy Chipotle Chicken Dip - Spicy, cheesy, creamy... it's everything you want in a big game dip! Just add tortilla chips for dipping.

2. Pepperoni Pizza with Whipped Ricotta - Pizza is classic game watching food. And this pepperoni pizza is a classic, elevated with creamy whipped ricotta.

3. French Onion Cheeseburgers - These burgers sound fancy, but they're really just super flavorful-- and actually, very easy to make!

4. Spicy Two Bean Bison Chili - It doesn't get easier than the slow cooker on Super Bowl Sunday! This chili is so hearty that you don't need to serve much else with it-- besides the fixings!

5. Baked Chinese Five Spice Fries with Sriracha Ketchup - I made these fries with gorgeous purple potatoes, but any kind will work. And don't forget the spicy sriracha ketchup for dipping!

6. Cheesy Pizza Pull Apart Bread - This is one of my favorite party foods because it's just so fun and a combination of everything delicious: pizza, bread bowls, cheesy dip... it's just so good.

7. Jerk Pulled Pork Tacos with Mango Salsa - This is another great slow cooker recipe. The jerk pulled pork is super flavorful and the addition of the fresh sweet salsa just really completes these tacos.

8. Mom's Artichoke Dip - This is my go to dip... and I learned this recipe from my mom! It's only a few ingredients, but tastes super indulgent. Serve it with crackers, chips, or toasty bread.

9. Spicy PBLTs - These sandwiches are a spicy twist on a classic BLT. And because all of the ingredients can be prepped ahead of time, all you have to do is assemble them for your guests-- or let them do it themselves!

10. Cookie Butter Apple Crisp - And you can't eat all those football snacks without a little something sweet! Apple crisp is one of my favorite easy desserts for feeding a crowd-- and this version with cookie butter is extra decadent.

Tuesday, January 26, 2016

Farro Salad with Pears, Walnuts & Gorgonzola

Remember yesterday's post when I mentioned that I've got a thing for farro right now? Well, it's true. Today I'm sharing another farro salad recipe that I've had in my lunchbox rotation lately. If you like the classic flavor combination of pears, walnuts, and blue cheese, then you will love this salad!

I don't think it's a big secret around this blog that I really really hate packing a lunch for work. I don't know what it is about packing my lunch-- maybe that I have an aversion to leftovers (namely, microwaved meat) or that making dinner exhausts me to the point that even making a sandwich for the next day pushes me over the edge, but if I don't plan and make lunch ahead of time, it's just not happening for that whole week.

The good news is that when I find something I like, I stick with it. And a farro salad is no exception. I love that farro is filling, healthy, and easy to make in large batches. It refrigerates nicely and has a neutral enough flavor that it can be paired with any number of things (like this caprese-inspired version or this one with roasted vegetables) and it will taste totally different and you'll never get bored. This is what I need to keep my brown bag lunch game going strong!

Similar to yesterday's recipe, this farro salad relies on the tried and true flavor combination of fruit and cheese-- this time with sweet pears, chewy golden raisins, and funky creamy Gorgonzola to pack a little extra flavor punch. I love blue cheese and stone fruit, so this is a perfect match in my book. Toasted wanuts round out that flavor combination along with a bit of red onion, fresh thyme, and a generous amount of chopped fresh spinach leaves. It's all dressed in a simple balsamic vinaigrette for an easy and elegant meal that you can enjoy all week.

  • 1/4 cup balsamic vinegar
  • Juice of 1/2 lemon
  • 1 Tbs. honey
  • 3 Tbs. olive oil
  • Salt and pepper, to taste
  • 2 cups cooked farro
  • 2 cups spinach leaves, chopped
  • 1 pear, cut into 1/2-inch dice
  • 1/4 cup red onion, finely diced 
  • 1/2 cup golden raisins
  • 1 tsp. fresh thyme leaves
  • 1 cup walnuts, toasted and rough chopped
  • 6 oz. crumbled Gorgonzola

In a large bowl, whisk together balsamic vinegar and next 4 ingredients through olive oil. Season with salt and pepper.

Add farro, spinach, pear, onion, raisins, and thyme to the bowl and stir well to incorporate all ingredients. Top with walnuts and Gorgonzola and serve.

Monday, January 25, 2016

Apple & Walnut Farro Salad with Honey Dijon Dressing

So, you may have noticed that I have a thing for farro. I seriously cannot eat enough of this stuff and it is my go to ingredient for brown bagged lunches-- which, I suppose, could be worse. My go to ingredient could be bologna. Or mayonnaise.

Farro is a super hearty grain and makes a great base for a filling lunch salad. It has a mild nutty flavor so you can pair it with a variety of different ingredients and not get bored-- which is key for me! And depending on what you mix into it, a farro salad will hold up really well for several days in the fridge. So, go ahead and make a big batch!

The truth is that this apple and walnut salad was not what I was originally intending to make. I had actually planned to use juicy pomegranate seeds paired with spicy arugula and creamy goat cheese. And in the interest of time (and the color of my hands), I opted to purchase one of those cups of pre-picked pomegranate seeds instead of the entire fruit where I'd have to pull the seeds out by hand. BAD IDEA. The cup was a day past its expiration date and when I opened the cup, it smelled a little like nail polish remover. In the interest of not getting a foodborne illness, I dumped the seeds and surveyed my fridge to find plenty of apples. And it was a good swap!

In this salad, chewy nutty farro is paired with some of my favorite crunchy salad ingredients: sweet apples, spicy radishes, and toasted walnuts. All of these ingredients add great texture to the salad and are also perfect mix-ins for holding up in the refrigerator for several days. It's all tossed in a sweet and savory honey Dijon dressing and paired with crumbled goat cheese-- one of my favorite cheese pairings for fruit and nuts. Serve it over a combo of fresh baby spinach leaves and arugula, but don't mix them in if you're going to make this ahead. The greens will get too soggy after a day or so.


  • 1 1/2 cups uncooked farro
  • 1 1/2 Tbs. Dijon mustard
  • 1 1/2 Tbs. honey
  • 3 Tbs. white wine vinegar
  • 4 Tbs. olive oil
  • 1/2 tsp. dry chives
  • 1/4 tsp. black pepper
  • 1/4 tsp. salt
  • 1 large apple, cut into 1/2-inch dice
  • 1/4 cup thinly sliced radishes
  • 1 cup walnuts, toasted and chopped
  • 3 cups fresh baby spinach
  • 1 cup arugula
  • 6 oz. crumbled goat cheese

Bring a large pot of water to boil. Cook farro according to package directions. Drain and set aside.

In a large bowl, whisk mustard, honey, oil, chives, pepper, and salt until fully combined. Add cooked farro, apple, radishes, and walnuts to the dressing. Toss well to coat.

In a large bowl, combine spinach and arugula. Spoon farro mixture over the top of the greens. Sprinkle with crumbled goat cheese and serve.


Wednesday, January 20, 2016

What's For Dinner Wednesday: Beef & Spinach Lasagna


That's been the general sentiment here in Chicago this week. The last few days have been so frigid that all I have wanted to do is hibernate-- which I would, except for that whole work thing. So even though I didn't have the luxury of staying at home in my fuzzy socks during these past couple of super cold days, I was at least adequately prepared for it: With a seriously cozy make-ahead dinner.

I haven't made a lasagna in quite some time, but after Alex and I missed mom's lasagna night when we left northern Michigan a day earlier than everyone else after our holiday celebration we were both craving it. So on another bitterly cold day (this time, a Sunday) I assembled two small lasagnas: one for dinner that night and another that I froze for later, which was such a good idea! And it's one I'll be employing again in the next few months in preparation for my maternity leave too.

This hearty lasagna recipe has all the flavors and that melty cheesy quality that you're looking for from a traditional lasagna-- just with a few healthier tweaks. Barilla makes a great whole grain lasagna noodle and I used those in this recipe along with my favorite Laura's Lean Beef ground beef, which is super lean but full of flavor. I also use lower fat mozzarella and ricotta in the cheese mixture, folding in chopped fresh spinach which adds some nice moisture and extra nutrients. It's all layered up together and baked until brown and bubbly.

I'm not big on casseroles, but lasagna is definitely the exception to that rule! This classic recipe is a real winner and a perfect one to make whether you're feeding a crowd this winter or whether you're divvying it up so that you can enjoy one tonight and freeze one to enjoy later too. This lasagna freezes beautifully, so go ahead and save one for a rainy (or snowy day)-- or consider making one to bring to your favorite new mommy!


  • 12 whole grain lasagna noodles
  • 1 Tbs. olive oil, divided
  • 1 lb. lean ground beef *I like Laura's Lean Beef brand, 92% lean
  • 1/2 medium yellow onion, diced
  • 5 cups prepared marinara sauce
  • 1 egg, beaten
  • 1/2 tsp. dry basil
  • 2 Tbs. milk
  • 15 oz. part-skim ricotta cheese
  • 2 cups fresh baby spinach, rough chopped
  • 1 1/2 cups grated fresh Parmesan, divided
  • 4 cups shredded part-skim mozzarella cheese, divided
  • Salt and pepper, to taste

Preheat oven to 375 degrees.

Bring a large pot of of water to boil and cook lasagna noodles according to package directions. Drain well and set aside.

Heat 1/2 Tbs. olive oil in a large skillet over medium-high heat. Add ground beef and break up into smaller pieces with a spatula. Cook for 5-6 minutes, until beef is beginning to brown. Add onions and season with salt and pepper. Continue cooking, stirring often until beef is totally browned and onions are softened. Stir in the marinara sauce until fully combined and then remove from heat.

In a large bowl, combine egg, basil, milk, ricotta, spinach, 1 cup Parmesan, and 1/2 cup mozzarella. Season with salt and pepper and stir well to combine.

Ladle about one cup of the meat sauce into the bottom of a 13x9-inch baking dish (or divide among smaller baking dishes of equivalent size) and spread the sauce evenly around the bottom of the pan. 

Cover the sauce layer in the bottom of the pan with three lasagna noodles. Use the back of a spoon to spread a thin layer of the ricotta mixture over the lasagna noodles. Sprinkle a handful (1/2 to 1 cup) of mozzarella cheese evenly over the top. Spoon meat sauce over the top of the mozzarella and gently spread out into an even layer.

Lay down three new lasagna noodles and repeat above step with two more layers.

Top with remaining three noodles. Spread remaining ricotta mixture over the top of the noodles. Sprinkle evenly with remaining mozzarella, reserved 1/2 cup of grated Parmesan, and drizzle the top with reserved 1/2 Tbs. olive oil.

Cover with foil and bake for 15 minutes. After 15 minutes, remove foil and bake for another 30 minutes until cheese is brown and bubbly. Remove from the oven and allow the lasagna to sit for about 10 minutes. Use a spatula to slice and serve.

Tuesday, January 19, 2016

Game Day Cheesy Chipotle Chicken Dip with Baked Tortilla Chips

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #VivaLaMorena #CollectiveBias

At this time of year, Sunday = game day in my house. Chicago winters are notoriously frigid, so we love nothing more than hunkering down, turning on the big game (or a whole day full of football games), and enjoying some football-worthy snacks from the comfort of our own living room. When we're watching the big game at home-- whether we are entertaining friends or it is just our little family-- I like to serve the kind of fun food that you'd get at your favorite sports bar right in my own kitchen. A football watch party is the perfect excuse to make something that's cheesy and spicy... two requirements for football food in our house.

This past weekend was a particularly good one for brushing up on some new game day recipes: there were big playoff games on all day and it was only about 5 degrees outside, which meant we weren't going anywhere... except to make a quick stop at Tony's Finer Foods to stock up on essential ingredients for game day snacks. Tony's carries a vast selection of ethnic foods including La Morena products, which were exactly what I needed for my game day recipe. La Morena pepper products are some of the highest quality in this category. They've been made the traditional way for over 25 years, ensuring authenticity and-- most importantly-- the best taste in any of your favorite Mexican recipes. I love the spicy smoky flavor of chipotles, so I knew I wanted to incorporate La Morena Chipotle Peppers in Adobo Sauce into a game day dip that is decadent, delicious, and most of all-- easy! And this cheesy chipotle chicken dip really fits the bill.

This dip is essentially a Mexican twist on Buffalo chicken dip, a classic American tailgate dish. It starts with a rich base of cream cheese and sour cream, with kicked up Mexican flavor from chopped La Morena chipotles and the reserved adobo sauce. I added in some fresh onions and red bell pepper for a little sweetness and texture and then came the super easy part: I shredded up a pre-cooked rotisserie chicken from the grocer's prepared foods department and folded that into the mixture, really bulking up the dip and adding some much needed 'meatiness' to it. It's all topped with a generous layer of shredded Chihuahua cheese, which has a wonderful mild flavor and is an excellent melting cheese for any Mexican dish. It bakes up beautifully-- all brown and bubbly-- and then I finished it off with a few La Morena Sliced Green Pickled Jalapeño Peppers. I love how that bright pickle flavor cuts through the richness of a super cheesy dish like this one. And my husband always appreciates an additional kick of heat, no matter what the dish!

I served this dip with homemade baked tortilla chips, which are also super easy to make. Soft corn tortillas crisp up really nicely in the oven with just a little oil, salt, and pepper and are baked, not fried... so you can enjoy even more of that cheesy dip and feel less guilty. So sit back, cheer on your favorite team, and enjoy!

This dip is the perfect marriage of bold Mexican flavors and the kind of creamy cheesy snacks we love to indulge in on game day. Serve it at your next big game watching party and wow your guests!

What's your go to game day recipe?

Cheesy Chipotle Chicken Dip with Baked Tortilla Chips


  • 1/2 Tbs. canola oil
  • 1/2 cup onion, finely chopped 
  • 1/2 cup red bell pepper, chopped
  • 1 garlic clove, minced
  • 6 oz. cream cheese
  • 3/4 cup sour cream
  • 1/4 cup low fat milk
  • From 1 (7-oz.) can La Morena Chipotle Peppers in Adobo Sauce:
    • 2 -3 chipotle peppers
    • 2 1/2 Tbs. adobo sauce
  • 1 fully cooked rotisserie chicken *Available in your grocer's deli or prepared foods department
  • 1 cup shredded Chihuahua cheese
  • La Morena Sliced Green Pickled Jalapeño Peppers, for serving
  • Soft taco size corn tortillas
  • Olive oil or cooking spray
  • Salt and pepper, to taste

For the dip:

Preheat the oven to 425 degrees.

Heat canola oil in a medium skillet over medium heat. Add onion and red bell pepper and saute for 5 minutes, stirring frequently. Stir in minced garlic and saute for another 2 minutes, until vegetables are soft and golden. Remove from heat.

Add cream cheese to a large microwave safe bowl. Microwave on low for about 60-90 seconds until cream cheese is melted. Remove from microwave and stir in sour cream and milk.

Remove the chipotles from the can and transfer to a cutting board. Carefully cut each pepper open, scrape out the seeds with a fork, and discard. Roughly chop the chipotles and add to the cream cheese mixture along with the reserved adobo sauce and the onion and red bell pepper mixture. Stir well to combine.

Transfer rotisserie chicken to a cutting board. Remove both the white and dark meat chicken from the bone. Use two forks to shred the chicken well. Fold into the cream cheese mixture until fully incorporated.

Spread the chicken mixture evenly into a 9x9" baking dish or into a 9" pie plate. Sprinkle the Chihuahua cheese evenly over the top and bake for 30 minutes or until the cheese is brown and bubbly.

Top warm dip with La Morena Sliced Green Pickled Jalapeño Peppers, as desired. Serve warm with tortilla chips for dipping.

For the chips:

Preheat the oven to 350 degrees.

Line a large baking sheet with aluminum foil and then lightly coat with olive oil or cooking spray.

Slice each corn tortilla into 6 equally sized triangular wedges (like a pie). Spread the wedges out evenly on the prepared baking sheet and lightly coat with olive oil or cooking spray. Season with salt and pepper.

Bake the tortillas for 15 minutes or until golden and crispy. Remove from oven and transfer to a paper towel-lined plate to cool completely.

Wednesday, January 13, 2016

What's For Dinner Wednesday: Cheesy Skillet Linguine

Whether you have leftover linguine, spaghetti, or penne, this one-pan dinner recipe is an easy, satisfying, and meatless way to use up leftover pasta!

Though I like the idea, I've never been one of those people that picked one word to some up their intentions for a new year. And while I would love to try it, with a new baby coming I know I'm in for some big changes this year. So it's probably not the best time to pick one word to live my life by this year and better to just roll with the punches. That said, I think that this blog could get its own word or phrase for this year. The nature of A Squared's content, recipes, the frequency with which I'm posting has definitely shifted. So maybe this blog's word or phrase of the year could be something like convenience, streamlined, or quality over quantity... With a busy work season starting, the third trimester looming, and a million things to do (without quite enough energy to do it all), I'm all about make ahead meals, slow cooker recipes, and one-pot dishes these days so expect to see a lot more of those coming your way this year!

And now, back to tonight's dinner. This dinner checks a lot of those convenience boxes: it's all made in one pan, is a great way to use up leftovers, and it comes together really quickly. This dish happens to be meatless, but you won't even notice because it is so cheesy and flavorful. You could, of course, add meat this this but the sauteed tomatoes, spinach, and roasted peppers in this recipe pack lots of nutrients and flavor. The addition of ricotta and shredded mozzarella keep it creamy and decadent with all the best qualities of a cheesy lasagna minus the hours of prep work and baking time. All of the cooking happens on the stovetop and then all of this melty cheesy goodness is broiled until golden and bubbly.

If you've made a lasagna recently and have leftover ingredients, this is a perfect way to use them up and make something similar, yet different-- but totally delicious!


  • 1 Tbs. olive oil
  • 1/2 Tbs. butter
  • 2 shallots, thinly sliced
  • 2 garlic cloves, minced
  • 1 cup grape tomatoes
  • 1 1/2 cups fresh spinach leaves, chopped
  • 1/2 cup roasted red peppers, chopped
  • 1/4 tsp. red pepper flakes
  • 12 oz. cooked linguine
  • 1/2 cup light ricotta
  • 1/2 cup shredded mozzarella
  • Salt and pepper, to taste

Heat olive oil and butter in a medium cast iron skillet over medium heat. Add shallots and saute for 4 minutes until softened. Add garlic and saute for another 1-2 minutes until fragrant, but not brown.

Add the tomatoes to the pan and sprinkle with salt. Cook for 5 minutes, until tomatoes begin to soften and stir in spinach, peppers, and pepper flakes. Season with salt and pepper.

Fold pasta into the vegetable mixture until fully incorporated. Drop ricotta by the spoonful over the top of the pasta mixture. Sprinkle with mozzarella.

Broil the pasta for 5-7 minutes, until golden brown and bubbly.

Monday, January 11, 2016

Sweet Scarletts Texas Ruby Red Grapefruit + GIVEAWAY

It's a new year and for most of us, that means the kick off of healthy eating season. For some people, it's a resolution to live the year a little healthier and for others, it's about counteracting the overindulging we've been partaking in since they stocked the Halloween candy aisle. And for some of us, it's both! So, to help you keep up those new year healthy eating plans I've got a few great things to share with you today: One of my new food obsessions, a healthy recipe, and a giveaway!

image via

Sweet Scarletts are a new brand of ruby red grapefruit from Texas and they're pretty amazing. Launched by Wonderful, the people that brought you Wonderful Halos, POM Wonderful, and Wonderful Pistachios, these grapefruits are some of the best that I've ever tasted: the Texas climate is perfect growing grapefruits that are bright in color, super sweet, and juicy.

Grapefruit is definitely known for how healthy it is: one half of a grapefruit contains only 60 calories and also provides 100% of the recommended daily value of Vitamin C. And for an expectant mom like me, I was so excited to discover Wonderful Sweet Scarletts-- not only because they are so good for me, but also because that tart sweet citrus flavor is something I have been craving throughout my pregnancy. And bottled grapefruit juice and the standard grapefruits at my grocery store were often too dry or too bitter to really enjoy. I'm so happy to have discovered the my local grocery store now carries Wonderful Sweet Scarletts and I've been enjoying a half a grapefruit with my breakfast a few times a week over the past few months!

image via

But grapefruits aren't only for breakfast! They are also a perfect sweet and tart addition to any savory main dish too. In fact Wonderful Sweet Scarletts has partnered with the adorable Haylie Duff of The Real Girl's Kitchen on Cooking Channel to bring you some healthy and creative recipes featuring these delicious ruby red grapefruits. And I have a great one to share with you c/o of Haylie today. This Tropical Grapefruit Salad makes a perfect satisfying lunch or side dish with tropical flair, no matter what the season. With a healthy selection of fruits and hearty ingredients like avocado, almonds, and quinoa, it's good for you, filling, and packs tons of flavor!

image via
Wonderful Sweet Scarletts Tropical Grapefruit Salad

  • 1 Wonderful Sweet Scarletts Grapefruit, segmented
  • 2-3 cups of butter lettuce
  • 2 sprigs of Italian flat-leaf parsley
  • 1-2 Tbs. of coconut, freshly grated
  • 2 Tbs. Wonderful Almonds, sliced
  • 1 avocado, cubed
  • 1⁄2 mango, cubed
  • 1 cup cooked quinoa
  • Handful of blueberries
  • Handful of edamame, peeled

Tropical Dressing:
  • 1⁄4 cup juice from a Wonderful Sweet Scarletts Grapefruit
  • 1⁄4 cup pineapple juice
  • 1⁄4 cup olive oil
  • 1 tsp. agave
  • Pinch of sea salt & black pepper

1. Rinse & cook quinoa according to package directions, and let cool.

2. Assemble all ingredients in a salad bowl and toss.

And if you'd like to try Sweet Scarletts for yourself, you're in luck! Today I'm giving away an amazing git basket filled with some fun swag: your very own Wonderful Sweet Scarletts Texas Red Grapefruit, recipe cards, a grapefruit spoon (a necessity for enjoying your morning grapefruit!), circular wooden cutting board, grapefruit bowl, and apron. Use the Rafflecopter widget below for multiple chances to enter and win!

a Rafflecopter giveaway

Editor's Note: I received complimentary products in order to facilitate this post. The opinions expressed herein, as always, are my own. Thank you for supporting the brands that support A Squared!

Wednesday, January 6, 2016

What's For Dinner Wednesday: Creamy Mustard Dill Roasted Salmon

This salmon recipe is super easy and a perfect way to add tons of flavor and moisture to wild salmon fillets!

It's been a few months, but I'm finally cooking fish at home again. In the first few months of my pregnancy I had a tough time eating fish, but an even more difficult (read: impossible) time preparing it. Just the thought of handling raw fish made my stomach turn, which is a shame because it's so good for you-- and was one of my favorite things to eat pre-pregnancy!

And while I'm ready to prepare fish in my kitchen again, I'm still not all about the elaborate dinner recipes of the past. Instead, I'm opting for recipes that are quick, uncomplicated, flavorful, and healthy-- and this salmon checks all the boxes! I prefer to prepare more sustainable wild caught salmon when I can, but especially now as an expectant mom. The downside is that it's leaner and dries out more quickly than farm-raised salmon. So, the secret in this recipe is the flavorful sauce that this salmon roasts in, which has just enough fat in it to really keep the salmon tender. Plus, most of the ingredients are pantry staples so it couldn't be more convenient.

The flavor comes from a tangy combination of mustard, dill, and lemon juice which are super complimentary to the flavors of most fish, but especially salmon. I make sure to reserve a bit of the sauce to serve alongside the finished product. It's perfect for dipping!


  • 1/2 lb. wild caught salmon filet
  • 2 Tbs. light mayonnaise
  • 1 Tbs. Dijon mustard
  • 1 Tbs. whole grain mustard
  • 1 1/2 tsp. fresh lemon juice
  • 1 tsp. dry chives
  • 1/2 tsp. dry dill
  • Salt and pepper, to taste
Preheat oven to 350 degrees.

Lightly grease the bottom of a baking dish with cooking spray. Arrange salmon on top.
In a small bowl, whisk together mayonnaise and remaining ingredients through salt and pepper until combined. Spoon half the mixture over the top of the salmon. Bake the salmon for 15-20 minutes or until salmon is cooked through and opaque in the center.
Serve salmon warm with remaining mayonnaise mixture.

Monday, January 4, 2016

My Top 10 Favorite Recipes of 2015

Happy New Year!

I hope you all had a wonderful holiday and that 2016 is off to a fantastic start. I'm anxious to get this year started since we've got lots of big changes on the horizon-- and I'm especially anxious to get back in the kitchen and start cooking up some new recipes too. In the meantime, I wanted to follow last week's look back at 2015 with a quick look back at 10 of my favorite A Squared recipes from the past year. Hope you enjoyed them and that you'll be cooking (and eating) along with me in 2016 too!

1. Honey Balsamic Grilled Carrots & Onions

2. Lemon Marinated Grilled Chicken & Vegetables

3. Summer Cherry Wine Sauce 

 4. Caramelized Onion Smashed Potatoes

5. Lemon Thyme Bundt Cake

6. Mushroom & Pancetta Flatbread

7. Orzo Salad with Corn, Arugula & Tomatoes

8.  Overnight Panettone French Toast

 9. Chicken, Peach & Goat Cheese Salad with Chive Vinaigrette 

10. Cinnamon Chocolate Chip Cookies 

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