Last year was the first year in a long time where I didn’t make Thanksgiving dinner, or at least have a big part in making it. Due to some medical issues, we ordered our dinner from a local gourmet grocery store. It was easy and actually super delicious.

But this year, I’m feeling better and I’m ready to cook! For sure, we will be having a turkey with maple bourbon glaze and homemade gravy.

And of course we have to have a nice Thanksgiving salad. And probably pumpkin creme brulee for dessert. And then it wouldn’t be Thanksgiving without my husband’s grandma’s old fashioned dressing.

But I love stuffing (I usually call it stuffing even when I don’t stuff it into the bird) so much, that a lot of years, I’ll make two different kinds.

Usually, the second variety involves cornbread and something spicy, and this cornbread chorizo stuffing recipe fits the bill on both fronts.

With a nice balance of sweet and heat, it’s a really unique Thanksgiving side dish that will have people coming back for a second scoop.

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This Cornbread Salad is sure to stand out at a potluck!

If you’re heading to a potluck but you’re sure all the old standbys – potato salad, pasta salad, fruit salad, etc. – will already be represented in abundance, this Layered Cornbread Salad is your new back-pocket recipe.

Like the classic choices, it can still be made in advance and served cold, which is what everybody wants for a party or potluck.

But with the layers of colors and flavors, it’s certain to stand out on the buffet table for all the right reasons.

This recipe is made with fresh, easy-to-find ingredients, and no packaged ranch dressing mix. The bright flavors of chorizo, lime and veggies will have everybody at the party wanting a second scoop!

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It’s been a hot minute since I’ve done a slow cooker recipe here on the blog. But behind the scenes, I’ve been using this versatile appliance for meals as often as I can (usually making crockpot soups like my chicken parmesan soup).

I like being able to get the minimal prep work for dinner out of the way in the morning (I work on it while my coffee brews), and then being able to sit down to dinner after a hard day’s work without much additional effort at all.

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I have a food blogger friend who posted a great recipe in the middle of last year’s brutal winter. She ended up getting a snarky comment about her use of frozen vegetables in the recipe.

Well, this other blogger and I live in roughly the same part of the country, so we know what sort fresh produce is available to us in the winter months (thus, we both laughed off this comment).

I mean, last weekend, I went to the farmer’s market. Granted, I got there a little late in the morning, but every single farmer’s table was selling carrots. JUST carrots.

That’s all that was available, and it’s only the beginning of November!

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Welcome to Foxes Love Lemons’ WEEK OF DIPS! I’m bringing you all sorts of dippin’ goodness so you can find a recipe your party crowd will love for the big game!

We’re still in the prime snacking season of the year. New Year’s Day (the ultimate snacking day in my household) has come and gone, with pulled pork nachos and Asian-style chicken wings being our snacks/meals of choice. Oscar night is on the horizon next month, which calls for elegant snacks to complement the fancy evening gowns on television. And the big game is next weekend! Some say that the food for this event is their favorite part (more so than the game itself), and I couldn’t agree more.

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