Kickoff Kitchen: 64 Game-Day Recipes Inspired by Every Pro Football Team, Reviewed

 

As a cookbook enthusiast with my own culinary creation under my belt, I was thrilled to dive into Kickoff Kitchen: 64 Game-Day Recipes Inspired by Every Pro Football Team by Tim Lopez. This isn’t just a cookbook, it’s a celebration of NFL fandom, weaving together the unique flavors of each team’s city into a vibrant, mouthwatering playbook. With 14 years of experience cooking for the Philadelphia Eagles, Chef Lopez brings an insider’s passion to this collection, and I found myself captivated by its creativity and variety. From Kansas City barbecue to New England seafood, every recipe feels like a love letter to the NFL’s diverse fanbase, perfectly capturing the high-energy spirit of game day.

What sets this book apart is its clever structure, organized by NFL leagues and divisions, with each of the 32 teams represented by two recipes — an appetizer and an entrée. I loved how this setup lets you mix and match dishes for the ultimate game-day spread, whether you’re cheering for your home team or trying a rival’s flavors during a bye week. The “United States of Pro Football” map, color-coded by league, is a fun touch that instantly drew me in, making it easy to visualize each team’s culinary turf. Every recipe is paired with a brief culinary history and a drool-worthy photo, and I couldn’t find a single dish that didn’t pique my interest. I can already imagine cooking my way through this entire book, from crab cake bites for Baltimore pride to Green Bay’s fried cheese curds.Lopez’s attention to detail shines beyond the recipes. The pantry staples and kitchen tools sections are practical gems, ensuring you’re ready for any tailgate or watch party. I was especially impressed by the food safety tips covering sanitation, serving, and temperature control which show a thoughtful nod to real-world hosting. The index is a lifesaver (I know firsthand how tedious these are to create), making it easy to navigate the 64 recipes. Plus, the “Team Tidbits” section at the back, packed with fun facts about each NFL team, was a delightful surprise, even for someone like me who isn’t a diehard football fan. Set for release on August 26, 2025, just in time for football season, Kickoff Kitchen is a must-have for fans and foodies alike.

You can pre-order your copy here.

Many thanks to Epic Ink for providing me with an advanced copy in exchange for an honest review.

 As an Amazon Associate I earn from qualifying purchases.

A Recipe Ledger from 1900 – A Culinary Time Capsule of the Early 20th Century

 

I recently stumbled across something truly extraordinary — a recipe ledger from 1900 that’s as much a historical treasure as it is a culinary archive. Marked “CASH” on its cover with elegant, intricate detailing, this isn’t your run-of-the-mill ledger. It’s a vibrant time capsule, capturing the essence of life over a century ago in a way that feels both distant and deeply familiar. I can’t stop poring over its pages, each one brimming with stories from a bygone era. Inside, you’ll find a trove of recipes clipped from publications like the 'Worcester Evening Gazette' and 'Ladies’ Home Journal,' alongside official pamphlets from the U.S. Department of Agriculture. It’s a fascinating blend of the everyday and the official, preserved on pages that have weathered time with remarkable resilience.

The ledger’s pages are a testament to their age — yellowed, brittle, and speckled with foxing, those telltale brownish spots that mark old paper like a badge of survival. The recipes themselves are a delight, offering a glimpse into early 20th-century kitchens: think tangy fruit preserves, hearty breads, and resourceful dishes born of necessity and ingenuity. These aren’t just instructions for cooking; they’re windows into a world where resourcefulness ruled, and every scrap was used wisely. 

Tucked among the recipes are handwritten notes; these scribbled jottings that might be weekly expense tallies or quick calculations, hinting at the ledger’s original owner. Was it a thrifty homemaker balancing a household budget? A cook with a passion for preserving seasonal bounty? And then there’s the gem at the back: a collection of loose clippings and a letter from Boston’s Denholm and McKay Company, dated December 1, 1908, confirming a job offer. This single piece of paper feels like a breadcrumb leading to the person behind this book, perhaps someone stepping into a new chapter of life, juggling work and home in a bustling turn-of-the-century city. 

What makes this ledger so captivating is how it serves as a time capsule of the early 1900s, preserving not just recipes but the texture of daily life. The clippings include advertisements that are as fascinating as the recipes themselves. On one hand, they illustrate how far we’ve come — ads for hand-cranked washing machines or “health tonics” with dubious claims feel like relics of a simpler, sometimes naive era. On the other hand, they reveal a surprising level of sophistication, with beautifully designed layouts and persuasive copy that wouldn’t feel out of place in a modern magazine. These ads, alongside the recipes, paint a picture of a society that was both resourceful and aspirational, navigating a rapidly changing world with a sense of purpose and polish. It’s a reminder that while technology has transformed our lives, the human desire to create, connect, and savor good food remains timeless. 

The ledger also underscores the profound importance of family recipes, especially those written by hand and passed down through generations. Long before digital apps or cloud storage, people curated their culinary worlds with care, pasting clippings and jotting down notes to preserve what mattered most. These handwritten recipes weren’t just about food, they were acts of love, memory, and legacy. A recipe for a grandmother’s jam or a neighbor’s bread carried stories of gatherings, seasons, and shared meals. In my own life, I still write recipes by hand, inspired by this very tradition. There’s something grounding about putting pen to paper, knowing that these notes could one day tell my story to someone else. This ledger, with its meticulous clippings and personal touches, is a tangible link to that lost art of preservation, connecting us to the quiet rhythms of turn-of-the-century life.

Every time I turn its fragile pages, I’m transported to a world of bustling kitchens, handwritten budgets, and the hum of a society on the cusp of modernity. It’s the kind of find that makes you want to sit down with a cup of tea and imagine the hands that turned these pages, the meals they shared, and the lives they lived. For anyone intrigued by food history or the intimate details of the past, this ledger is a treasure trove of stories waiting to be explored. It’s a reminder of why I cherish handwritten recipes and the enduring power of food to connect us across time.

Artichoke-Lemon Tapenade

 

Earlier this week I dove into one of my new favorite cookbooks, Cold Canning, a treasure trove of recipes so inspiring I hope I have enough years to try them all! The first recipe that caught my eye was this vibrant Artichoke-Lemon Tapenade. It’s incredibly simple to whip up, bursting with bright, fresh flavors, and versatile enough to elevate any meal or occasion. Whether you’re hosting a gathering or looking for a quick flavor boost, this tapenade is a must-try.

Artichoke-Lemon Tapenade

 1½ c. pitted green olives

1 12-oz. jar of marinated artichoke hearts, drained

Finely grated zest and seeded juice of 1 large lemon

3 T. olive oil, preferably extra virgin

2 medium garlic cloves, peeled and halved lengthwise

Put all the ingredients in a food processor. Cover and pulse repeatedly, uncovering and rearranging ingredients with a rubber spatula as necessary, until the mixture has the consistency of a coarse, slushy relish.

Transfer to two clean ½ pint jars or other containers, leaving about ½ inch headspace in each. Cover or seal, then refrigerate or freeze. 

 For a layered and sophisticated heat, add 1 stemmed pickled Calabrian chili.

 The artichoke tapenade can be used as:

A spread on crackers or toasted bread.

A topping for pizzas or flatbreads.

A filling for omelets or sandwiches.

A dip for vegetables or pita chips.

A flavor enhancer in pasta or grain salads.

 This tapenade is a game-changer—its bright lemony notes, savory olives, and tender artichokes create a perfect harmony of flavors. The optional Calabrian chili adds a subtle, sophisticated heat that elevates it further. I’m already excited to experiment with more recipes from Cold Canning. Stay tuned for my next culinary adventure!

As an Amazon Associate I earn from qualifying purchases.

Slow Cooker Enchilada Casserole – Affordable, Flavorful, and Effortless

 

Craving the bold, vibrant flavors of Mexican food but tired of the high cost of takeout? I feel you! As a die-hard Mexican food lover, I used to order in monthly, savoring every bite of enchiladas and tacos. But dining out alone isn’t my thing, and with friends who don’t share my passion for spicy, south-of-the-border cuisine, I relied on delivery—until the prices started pinching my wallet. Lately, I’ve been on a mission to recreate those beloved flavors at home, focusing on recipes that are affordable, healthy, and don’t skimp on taste. Enter my new favorite: Slow Cooker Enchilada Casserole. This dish is simple to prep, budget-friendly, and bursting with the Mexican flavors I crave. Plus, it’s made in the slow cooker, so you can set it and forget it while you go about your day. With autumn around the corner, this hearty, satisfying casserole is perfect for cozy nights and meal prep. Trust me, you’ll want to add this to your slow cooker rotation!

Slow Cooker Enchilada Casserole

 1½ lbs. lean ground beef

1 T. chili powder

1 t. ground cumin

1 t. smoked paprika (or regular paprika)

1 t. garlic powder

1 t. onion powder

1 t. dried oregano

½ t. kosher salt

½ t. freshly ground black pepper

1 15.5-oz. can pinto beans, drained and rinsed

1 10-oz. can red enchilada sauce

1 10-oz. can green enchilada sauce

1 4-oz. can fire-roasted green chilies

1 white onion, diced

10 6-inch corn tortillas, cut into wedges

2 c. shredded Mexican cheese

Optional garnishes: cilantro, pico de gallo, chopped black olives, diced scallions, sour cream

In a large skillet over medium-high heat, cook the ground beef until browned, about 7 minutes; drain. Stir in chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, and pepper.

 Transfer the seasoned beef to a 4-quart slow cooker (FOUR QUART!!!). Add the pinto beans, red and green enchilada sauces, green chilies, and diced onion. Stir to combine.

 Cover and cook on Low for 3 to 4 hours, letting the flavors meld.

 Stir in half of the tortilla wedges and half of the shredded cheese. Top with the remaining tortillas and cheese. Cover and cook on High for an additional 30 minutes, until the cheese is melted and bubbly.

 Scoop into bowls and garnish with your favorites—cilantro, pico de gallo, black olives, scallions, or a dollop of sour cream.

This casserole reheats beautifully, making it perfect for lunches or dinners throughout the week.

 Freezer Option: Assemble the ingredients in a freezer-safe bag (minus tortillas and cheese) for a make-ahead meal. Thaw, cook, and add tortillas and cheese as directed.

Give this a try and let me know how it turns out! Got other slow Mexican cooker recipes you love? Drop them in the comments—I’m always on the hunt for new ideas to keep my Mexican food obsession alive.

As an Amazon Associate I earn from qualifying purchases.

Slow Cooker Smothered Pork Chops with Baby Potatoes

I have officially entered “autumn mode.” It happens every August, don’t ask me why. I’m at the point where I am sick of the deck garden, my harvest wasn’t as large as I had anticipated, I’m tired of fertilizing every week, watering every day, and while I’m not all that eager for cold weather, I am ready to open the windows and let in some fresh air. I’m also ready to head toward the slow cooker and comfort food, and nothing says comfort food like a plate of tender, juicy pork chops, smothered in a rich, creamy mushroom sauce, paired with melt-in-your-mouth baby potatoes. This slow cooker recipe is a lifesaver for busy weeknights or cozy weekends when you want a hearty meal with minimal effort. The combination of savory pork, earthy mushrooms, and flavorful gravy makes this dish a family favorite. Plus, the slow cooker does all the heavy lifting, leaving you with a delicious dinner and a kitchen that smells amazing!

Slow Cooker Smothered Pork Chops with Baby Potatoes

4 large bone-in rib pork chops
1 8-oz. pkg. sliced mushrooms (baby bellas recommended)
1 yellow onion, sliced
1 1-oz. envelope ranch dressing mix
½ t. garlic powder
½ t. freshly ground black pepper

Pinch smoked paprika
1 1-oz. envelope pork gravy mix
1 10.5-oz can cream of mushroom soup
½ c. water
1 lb. Melissa’s Baby Dutch Yellow Potatoes (or as many as desired)
 
Scatter the sliced mushrooms and onions evenly across the bottom of a 6-quart slow cooker.

Pat the pork chops dry with paper towels. Sprinkle both sides generously with the ranch dressing mix, garlic powder, and black pepper.

Place the pork chops on top of the mushrooms and onions in the slow cooker.

In a medium bowl, whisk together the cream of mushroom soup, pork gravy mix, and ½ cup water until smooth. Pour the mixture over the pork chops.

Cover and cook on low for 6-8 hours or high for 3-4 hours. Check for doneness after 4 hours on low or 3 hours on high; pork chops should be tender and reach an internal temperature of 145°F.

About 30 minutes before serving, add the baby potatoes to the slow cooker, nestling them into the sauce.

Carefully remove the pork chops and potatoes to a serving platter. Spoon the creamy mushroom sauce over the pork chops and potatoes. Garnish with fresh parsley if desired, and enjoy! 

Serves 4

Leftovers can be refrigerated for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of water to loosen the sauce.

As an Amazon Associate I earn from qualifying purchases. 

Cold Canning by Bruce Weinstein and Mark Scarbrough, Reviewed

I’ve been a huge fan of Bruce Weinstein and Mark Scarbrough’s cookbooks for years, their well-worn pages lining my kitchen shelves, but Cold Canning has stolen my heart as their best work yet. As someone who’s never tuned into their QVC stardom, I know them for their foolproof recipes, and this book delivers in spades. It’s completely changed how I preserve summer’s bounty, swapping the sweaty, steamy nightmare of hot-water canning for a brilliant cold canning method that’s easy, safe, and perfect for my small-batch experiments. No more standing over a boiling pot while my air conditioner begs for mercy—this book has been a lifesaver during those humid summer days.

With a whopping 425 recipes, Cold Canning is a treasure trove of creativity. Number two son, Andrew and I nearly came to blows flipping through it, arguing over who needed it more (we ended up buying a second copy to keep the peace). I expected the usual jams and pickles, but this book goes so much further—think coffee jelly (a dream for this coffee lover), bacon jam that made my jaw drop, and parsley-pumpkin seed chutney that I never knew I needed. There’s kimchi and sauerkraut for my son, homemade harissa and gochujang for me, and even quirky gems like orange brandy syrup that I’m tempted to hoard instead of gifting. 

What I love most is how approachable it all feels. The instructions are clear, the photos are gorgeous, and the recipes use less sugar and salt, so I feel good about what I’m making. Sure, the authors suggest sterilizing jars in hot water (not the dishwasher), but it’s a small price to pay for the vibrant flavors you get to tuck away in your fridge or freezer for months—sometimes years! From medjool date steak sauce to onion-bourbon jam that turned my head so rapidly as to have mimicked a scene from "The Exorcist," every recipe sparks joy and inspiration.This book isn’t just a cookbook; it’s a love letter to preserving food in a way that’s fun, frugal, and totally doable. Whether you’re a canning newbie or a seasoned pro, this book will have you dreaming up new ways to savor summer all year long. I can’t recommend it enough—it’s staying front and center in my kitchen, and I’m already planning jars to (maybe) share as gifts.

You can order your copy here.

 Disclaimer: I received a complimentary copy of this book from Voracious Publishers by way of Melissa’s Produce in exchange for my honest review.

 As an Amazon Associate I earn from qualifying purchases.

Sailor Jack Spice Cups: A Maritime Treat with a Spicy Twist

 

I’m a sucker for foods with quirky names, think Murphy’s in a Clogher Valley Mist, Dublin Lawyer, Welsh Rabbit, or Joe Froggers. So, when I stumbled across Sailor Jack Spice Cups, I was hooked before I even tasted them. These muffins, a Pacific Northwest gem tied to coastal and boating communities, are dense, moist, and bursting with bold spices. Their maritime roots are murky, but their durability and portability made them a sailor’s favorite for long voyages. 

 As a spice cake and raisin enthusiast, I knew these would be right up my alley. I halved the recipe to test it out, decision I quickly regretted because they were that good! Packed with cinnamon, cloves, nutmeg, and a hint of white pepper, these spice cups are rich, flavorful, and perfect with a sweet glaze. Here’s the recipe for you to try, and, trust me, you won’t want to halve it!Sailor Jack Spice Cups

½ c. (1 stick) unsalted butter, room temperature
1 c. dark brown sugar
2 large eggs
½ c. sour cream, not low fat
½ c. buttermilk
½ c. molasses
¼ c. dark cocoa powder
1 t. baking powder
½ t. baking soda
1 t. kosher salt
2 T. ground cinnamon
1 T. ground cloves
½ t. freshly ground nutmeg
2 t. ground allspice
1 t. ground ginger
¼–½ t. ground white pepper
2 c. flour
1 c. hot water
1½ c. golden raisins

Glaze
4 c. powdered sugar
2 t. vanilla extract
¼–⅓ cup water

Preheat oven to 350°F. Spray muffin tins with Baker’s Joy. 

In a large bowl, cream butter and brown sugar until smooth. Add eggs, sour cream, buttermilk, and molasses; mix well. 

Add cocoa powder, baking powder, baking soda, salt, cinnamon, cloves, nutmeg, allspice, ginger, white pepper, and flour. Mix until just combined, scraping down the bowl to ensure everything is incorporated.

Add hot water and mix until the batter is smooth. Fold in raisins. 

For regular muffins, use a ⅓-cup measure to fill tins. For large muffins, use a ⅔-cup measure. 

Bake regular muffins for 20–25 minutes or large muffins for 25–30 minutes, until a toothpick inserted comes out clean or the tops spring back when lightly pressed. Avoid overbaking to keep them moist. 

Remove muffins from tins and cool on a wire rack for 15 minutes. 

Whisk powdered sugar, vanilla extract, and water until smooth. Adjust water for desired consistency. 

Flip muffins upside down on a baking sheet and pour glaze over the tops. Let set before serving.

Store in an airtight container for up to 5 days. 
These muffins freeze well for up to 3 months.

 

As an Amazon Associate I earn from qualifying purchases.