Spooky Deviled Eggs will be a hit at your Halloween party!

If you’re looking for a Halloween deviled eggs recipe to serve at a party or just round out your family’s dinner before trick-or-treating, you’ve come to the right place!

Whether you want to make just one variety, or four, I’ve got you covered. I’ll walk you through step-by-step how to make deviled eggs decorated like pumpkins, eyeballs, spiders and . . . some spooky green thing.

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This easy Ground Beef Stir Fry recipe is perfect for a weeknight!

With grocery prices going up and up, steak isn’t something that we buy very often. Ground beef is more affordable, but what can you do with it besides tacos, spaghetti and burgers?

Turns out, ground beef stir fry with rice is a delicious way to prepare this standby weeknight protein.

While stir fry is usually made with sliced steak or chicken, I actually kind of prefer it with ground meat! The little bits of meat get crispy and delicious, and it makes a really nice bite when served with rice.

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I’m pretty uptight about food waste. I cringe every time I find a half full but expired condiment in the door of the fridge that needs to be thrown away.

I try to keep a list on my phone that lists the ingredients I have in the fridge, and the date that they will expire, so that when I am meal planning, I can be sure to incorporate them.

Right now, the two things staring at me begging to be used are miso and gochujang (Korean chili paste).

The miso I’m getting through pretty efficiently by making a fresh batch of miso ginger dressing almost every week.

And the gochujang I actually bought to make salad dressing for an Asian shrimp salad. But of course, the 1-1/2 tablespoons needed barely put a dent in the gocjujang tub.

One of my kitchen mottos seems to be “when in doubt, make meatballs.” I love everything from General Tso’s meatballs to Greek chicken meatballs, but the Korean meatballs I’m sharing today are my current favorite.

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In the spirit of honesty, this recipe is coming to you today for no reason other than I have a TON of miso in my fridge that I want to use up.

I bought it all for a recipe development job I had last fall (where one of the recipes was a dessert that included miso caramel!) and it’s been in my fridge ever since.

I make a batch of traditional miso dressing every few weeks, just to keep on hand. It gets drizzled over lunch salads, sockeye salmon, roasted vegetables and just about everything else.

This time around, I also had a knob of ginger hanging around the fridge (left over from making Asian-style chicken sloppy joes last week), so I decided to take my traditional dressing up a few notches with this miso ginger dressing.

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Fall is in the air a little bit, even though it does seem like summer in the Midwest now extends into October or even early November, really.

While I’ve enjoyed a long summer of grilled buttermilk chicken and my Mexican street corn salad recipe, I’m very ready to dig into a big bowl of soup. Specifically, a big bowl of soup with noodles!

When I’m truly chilled to the bone in the fall and winter, nothing warms me up like a big bowl of ramen. While my little town has recently gotten a (really good!) pho restaurant, we don’t have anyplace to get ramen.

But it’s really not hard to make at home. I usually turn to shrimp ramen, or the tomato ramen with meatballs that I’m sharing with you today.

This is not the typical college student meal you might think of when you think of ramen. No, my ramen has big flavors and lots of filling toppings.

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I got an e-mail from a reader last week, telling me how excited she was to have found this blog, because I make so many meatball recipes. I was a little surprised, because I didn’t think I make THAT many meatballs.

But, when looking through my archives, I noticed that there’s turkey meatballs recipe air fryer and build-your-own meatball subs with toppings.

There’s Korean meatballs made with Gochujang, Greek chicken meatballs that my parents love, tomato ramen topped with (what else?) meatballs, and black bean meatballs for the best meatless meal, just to name a few.

OK, so maybe I DO make a lot of meatballs. I can’t help it. They’re fun to make, and there’s endless ways to spice, sauce and serve them.

The post General Tso’s Meatballs (Chinese Meatball Recipe) appeared first on Foxes Love Lemons.

After over a year of not eating at restaurants, it’s easy to pinpoint what I miss most: brunch!

While carryout pizza and Chinese food is all well and good, carryout eggs benedict and brioche French toast is a definite no-go for me. Those things have to be eaten fresh out of the kitchen (not put in styrofoam, picked up and brought home).

And bloody mary bars. Oh, how I miss bloody mary bars. The kind where the bartender rims a glass with bloody mary salt, pours you a serving of vodka over ice, and then you head to the garnish buffet to top your drink with the bloody mix of your choice, and all the bloody mary garnish ideas you could ever want.

There were cheese cubes, olives, bacon in the oven, pickles, celery, etc etc etc.

With many of us putting on a brunch buffet for the moms in our life next weekend, let’s treat everybody to a round of bloody marys with a really special touch. Learn about the special rim salt in this post, and see my post about bloody mary skewers to replicate those at home.

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Asian Pasta Salad Recipe

Since this Asian Noodle Salad recipe was first published several years ago, it has had more than a half million viewers from around the world!

So, it seems like many people are looking for a cold noodle salad that is packed with veggies. Many people have told me they use this for work lunches, by either doing meal prep in a big bowl and then dividing it, or building the salad in jars for easy transport.

Read on to discover why this recipe is not only a colorful feast for the eyes, but for the taste buds, as well

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This Miso Sesame Dressing is irresistible

Whenever there is a potluck situation, there’s always plenty of people who volunteer chicken meatballs, dips, spicy potato chips, brownies, cookies, etc. Somebody (OK, me) may even show up with a big batch of lemon margaritas.

But you have to be pretty brave to be that person that throws down “I’ll bring a salad,” right?

Because let’s be honest, most people could easily ignore the green salad at a party. It’s probably the weekend, and it’s a fun gathering, and who wants to crowd their plate with salad when you could be loading up on stuff from one of my charcuterie ideas instead?

That’s why I’ve experimented with this Great Green Salad with Miso Dressing to make it the maximum amount of irresistible. Nobody is going to a skip a serving of this, I promise.

So go ahead – be that brave soul that declares I’M GONNA BRING THE SALAD.

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Lately, I’ve been put through the ringer coming up with new ideas for soft foods for a very grumpy teething toddler.

It turns out that applesauce, savory yogurt, and waffles and ice cream can only be used for so many meals.

For some reason, it took me a long time to realize that cottage cheese would be perfect for her (and luckily, she loved it!).

Of course, I ended up buying two HUGE containers of it, and now I need to start eating it too, or it’s going to expire.

I plan to make lasagna made with cottage cheese with some of it, and the rest of it will be eaten for breakfast.

I had some smoked salmon left over from a small smoked salmon platter I made for brunch last weekend and paired it with a few things I had in my fridge to create this Savory Cottage Cheese Breakfast Bowl.

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