Category Make Ahead Madness

Grocery Girl Pickled Edamame Salad

September 30, 2014 Bonus Recipes/VegetarianCorresponding RecipesMake Ahead MadnessShopping Lists and Home Page Posts  No comments

Gluten Free, Dairy Free, Good Source of Protein, Good Source of Fiber

Suggestion: Serve with Spicy Honey Brushed Chicken Thighs

Grocery Girl Pickled Edamame Salad
Serves 3
An easy to prepare accompaniment to dinner.
Prep Time
1 hr 20 min
Cook Time
20 min
Prep Time
1 hr 20 min
Cook Time
20 min
  1. 1 12oz. Bag Shelled Edamame, Boiled (Follow Package Instructions)
  2. 1/4 Red Onion, Thinly Sliced
  3. 1 TBSP. Sunflower Seeds
  4. 2 TBSP. and 2 tsp. of White Wine Vinegar
  5. 2 tsp. Sugar
  1. Combine vinegar and sugar in a small bowl, stirring until sugar is dissolved.
  2. Place cooked edamame and red onion in a large enough bowl to contain...
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Let’s Talk About Coconut Macaroons

August 12, 2014 DessertsFood Articles/ReviewsMake Ahead MadnessReviews (restaurant and other)Shopping Lists and Home Page PostsVegetarian  No comments


by Regan Olson

And why not? They’re sweet, succulent, and gooey balls of deliciousness. And, you guessed it, they’re usually gluten-free. 

Let’s begin our conversation knowing I’ve been pining after pins on (I’m building-up a showcase of wares, food related and otherwise, in conjunction with my new venture to support up-and-coming artists and designers worldwide.) While pining yesterday, I happened across a 2 ingredient recipe for coconut macaroons that left me dumbfounded.

Not one to allow myself to remain dumbfounded for long, I quickly transitioned to a state of baked-good deprived and drooling macaroon-a-maniac as I hearkened back to a trip to Milwaukee’s Public Market about a month or so ago. The bakery there (C...

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January 25, 2014 Cooking MethodsMake Ahead MadnessShopping Lists and Home Page Posts  No comments

I’ve been meaning to post this piece about squash for a while. Inspiration struck while at my dad’s house months ago when he had many squash from his garden “laying around” the house. Wanting to redirect at least some of the fruits of his labor to the freezer and not wanting to peel and cut-up most of the squash due to them being thicker skinned than me, I thought they might heed a good steaming in the microwave.

You have to poke the squash first, several times around the gourd with tines of a fork or the pointy end of a paring knife.  I poked and steamed the butternut variety with excellent results.  Microwave the squash on high for 2 minutes. Then, rotate the squash 1/3 of the way around and microwave it on high again for 2 minutes...

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Thanksgiving Inspiration: Recipe #2

November 14, 2013 Bonus Recipes/VegetarianDessertsMake Ahead MadnessShopping Lists and Home Page Posts  No comments

I know most families usually have pumpkin, apple, or pecan pies for dessert after Thanksgiving dinner.  My family had the privilege of partaking in my mom’s cranberry pudding, complete with sweet butter sauce. (Don’t skip the butter sauce!) I can easily say, we didn’t miss the pies. Another plus to this dessert – other than the fact that it’s delicious, if you double the recipe, you can bake the cake part of it in a 9″ x 13″ cake pan. This makes enough to feed 8 – 10 people comfortably (probably with leftovers).  The cranberry pudding can also be made a day or two ahead of time; you should keep both the sauce and cake in the fridge until the day of the meal (-both separate from one another and covered).  I hope you enjoy!

Mom's Cranberry Pudding
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Cudighi Lasagna

September 24, 2013 Corresponding RecipesMake Ahead MadnessShopping Lists and Home Page Posts  No comments

Where I come from there is a specialty sausage sold called “cudighi”. It resembles some spicy Italian sausages, but really, the flavor stands on it’s own. I’m choosing to describe it here as peppery (as in black pepper) and sweeter, due to possibly an increased amount of fennel. Anyway, it’s fantastic and you have to try it for yourself.

Recently, I made Cudighi Lasagna for my dad. I will definitely be making it again. Please see the included recipe. WARNING: This recipe will take you the better part of an afternoon to make – totally worth it! BONUS: The included recipe makes more sauce than you need to prepare the lasagna. Freeze the extra sauce and serve it over pasta at a later date. Yum!

If you’d like to try cudighi for yourself, I recommend calling Mama Russo’s at 906-485-5250...

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Banana, Pecan, and Coconut Cream Crepe Filling (or Pudding)

July 18, 2013 Corresponding RecipesDessertsMake Ahead MadnessShopping Lists and Home Page Posts  No comments

Yes, you read that right. The “cream” is pudding like in consistency so, of course, feel free to eat it sans crepe. Peter and I each ate 3 cream filled crepes and we were very well satiated to say the least. There was enough cream leftover for another serving.

Grocery Girl Banana, Pecan, and Coconut Cream Crepe Filling
Serve this delicious pudding style cream as dessert or for breakfast within crepes.
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
  1. 1/2 cup chopped pecans
  2. 1/2 cup unsweetened shredded coconut or flakes (sweetened if you can't find unsweetened)
  3. 3 TBS...
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Freezing Quiche

June 3, 2013 Cooking MethodsMake Ahead MadnessShopping Lists and Home Page Posts  No comments

I’ve been researching freezing quiche. Recently, I posted about making two quiches (of the same variety) at the same time.  (I suggested doing this for Mother’s Day in case you were entertaining.) However, entertaining isn’t the only time you might choose to make two quiches at the same time; it makes a lot of sense to bake two quiches at once. Take into account you’re probably using refrigerated pie crusts and they usually come in boxes of two. Therefore, you can use both in one instance. (Frozen, not yet baked pie crust does not have an extremely long freezer life.) But also, baked quiche freezes very well!

  • Allow the quiche to cool COMPLETELY after baking it and before you freeze it.
  • Once the quiche is cooled completely, wrap it in foil (yes, foil) and then wrap in freezer (butcher’s) p...
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The Feeding of the 5000 or How to Feed Your Family That’s Visiting from Nebraska, Breakfast

December 3, 2012 Bonus Recipes/VegetarianCorresponding RecipesMake Ahead Madness  No comments

Here’s another recipe I’ve added to in order to improve upon it. You may find after tasting the finished product that the other 4,999 people are going to have to fend for themselves.

A pastry cutter will be useful to you in making the topping.

I recommend eating this dish with a side of bacon.

Baked Apple French Toast

The French toast:

  • 20 slices of French bread (1 inch thick)
  • 1 can (21 oz.) apple pie filling
  • 1 pear – peeled and chopped into small pieces
  • 8 eggs, slightly beaten
  • 2 cups milk
  • 2 tsp. vanilla extract
  • 1/2 tsp. ground ginger
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. ground nutmeg

Arrange 10 slices of bread in a greased 13X9 baking dish. Spread with pie filling, evenly distribute pear pieces over filling, and top with remaining bread...

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Versatile Roasted Red Pepper Sauce

October 19, 2012 Bonus Recipes/VegetarianCorresponding RecipesMake Ahead MadnessVegetarian  No comments

I found this recipe at Mariano’s, my new favorite grocery store, so I have to give them most of the credit for it. However, I’ve added an ingredient of my own choosing that I think is quite additive indeed. For those of you who are familiar with FoodStuffs roasted red pepper dip, this dip will satiate your craving for it. Try serving it as a dip for pita chips, veggies, or over (drum-roll please), roasted fish (think tilapia or the like).

3 TBSP. roasted red peppers (the jarred kind), roughly chopped

1/4 cup mayonnaise (light is fine)

1/4 cup sour cream (again, light is fine)

2 oz. cream cheese (again with the “light” – it’s fine)

1/2 TBSP. lemon juice

1/2 tsp. lemon zest

1/2 tsp. garlic powder

1/2 tsp. chili powder

1/2 tsp. salt

1/2 tsp. pepper

1/8 tsp. onion powder

1/8 tsp...

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Roasted Country Style Ribs: Bone-In or Out

September 14, 2011 Corresponding RecipesMake Ahead MadnessShopping Lists and Home Page Posts  One comment

Yes, you can still use your outdoor grill.  I’m all for using it ALL YEAR LONG.  However, as the temperature outside drops, I’m more inclined to turn on the oven.  But I still have a great affinity for bbq.  So what’s a grocery girl to do?  I found this recipe for Oven Barbecued Country Style Ribs on another blogger’s site:


and, let me tell you, the method for cooking these ribs is genius!  Feel free to use your favorite sauce when making the ribs.  I used our fave flavor of Sweet Baby Ray’s sauce (Honey flavored) and the ribs were delectable.  Enjoy!

*Hints: Add 1/4 – 1/2 tsp. of liquid smoke to your sauce for smokier flavored ribs...

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