We have so many amazing 5 star ⭐️ reviews on FB saying "The best breakfast in Bali, Best Coffee, Best Burgers.." That means a lot cause Bali has so many epic places these days.. thanks for the love y'all 💕
Who says you need a turkey to celebrate #thanksgiving? If you're looking for a meat-free alternative to serve at your meal, try this fantastic Cranberry Pecan Crusted Salmon via @peasandcrayons. Grab the recipe from her blog: https://buff.ly/2AY1IZy. #ossiesfish⠀ ⠀ ⠀ ⠀ ⠀
I've spent the day minding my own biscuits and adding new twists on classic Thanksgiving recipes. Pictured here are my "Everything Beer Biscuits" because beer and @traderjoes Everything But the Bagel seasoning make everything better!
It's the last few hours to enter the @littlemodernmarket giveaway! Head over to their account to see how to enter and then come say hello when you are in the Market on Saturday. ⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ P.S. We will have our mini jars and honey dippers which make great stocking stuffers!
Sausage Stuffing When I was talking to my mother n law about thanksgiving menu ideas I wasn’t planning on making a stuffing. Horrified she said I MUST! And if I am making stuffing it had to be her sausage stuffing. Happens to be my husband loves this recipe. She actually makes it on sukkos and serves it as a side dish and it always gets scarfed up! (And I do always have to watch out for my son who likes to sneak all the sausages and leave everything else) 1 onion cubed 3 celery stalks sliced 2 Tbsp oil 1 package @meal_mart sausages 1 medium size day old challa cubed Salt and pepper 1 cup chicken stock 1 tsp Basil 1 tsp oregano ➡️in a large frying pan sauté the onion in oil and add celery ➡️meanwhile spread the cubed challa over a cookie sheet and spray with pam and sprinkle the spices over it and bake 400 for 15 minutes ❗️if you don’t have day old challa either leave a load out over night uncovered or just bake an additional 5 minutes to dry it out ➡️cube the sausages and add it to the pan of vegetables. Once the challa is done add it to the pan and pour the chicken stock over it. Let it cook for a few minutes to get all the flavors together. At this point I usually transfer it to 9x13 pan and reheat when I’m ready to serve. ➡️serve warm ❄️freezes well Enjoy! 😊
Choux pastry is something I'm not confident in making yet. Even having a recipe, it's still about feel and touch to know how wet/dry the dough needs to be before you bake and I still need to learn that. Hence for now I eat delicious choux pastries from people like @agathepatisserie and this apple choux pastry. #choux
Our recipe for Roasted Root Vegetables with Honey Sauce is a crowd-pleaser every Thanksgiving! Share it with the fam this holiday season: Ingredients 2 medium turnips, peeled and chopped 2 medium yellow beets, peeled and chopped 4 medium carrots, chopped 2 medium onions, chopped 1 tablespoon grapeseed oil 1 teaspoon sea salt 2 tablespoons (1⁄4 stick) unsalted butter or vegan buttery spread 2 tablespoons honey Juice of 1 small lemon 1⁄2 teaspoon turmeric 1⁄2 teaspoon ground cinnamon Preparation 1. Preheat the oven to 375°F. 2. In a large bowl, toss together the turnips, beets, carrots, onions, oil, and salt. Spread the vegetables out in a 9 × 13-inch glass baking dish. 3. Roast, stirring occasionally, until the vegetables are tender, about 45 minutes. Remove the dish from the oven. 4. In a small saucepan set over low heat, combine the butter and honey, stirring until melted. Remove the pan from the heat and stir in the lemon juice, turmeric, and cinnamon. Pour the sauce over the vegetables and toss to coat. Cover the baking dish with foil. Put the dish into the still-warm oven for 15 minutes. 5. Serve hot.