Jimmy Buffett, who died on Friday at age 76, was known for his songs of paradise and affinity for margaritas.
The “Margaritaville” singer inspired devotees, known as Parrotheads, to celebrate a more laid back lifestyle with his music, including the song named after the cocktail.
“What’s most important is to please the Parrotheads, because there’s more to the music than just the music,” he told Entertainment Weekly in 1995. “It’s become a lifestyle. I wish I could take credit, but it’s fan-generated.”
2 cups Hunts ketchup 1 can mild Rotel’s (drained and blended) 3 anchovies (blended with the Rotel’s) 1/2 cup molasses 1/2 cup brown sugar 1/4 cup orange juice 1/4 cup honey 1/4 cup apple cider vinegar 1/4 cup apple juice 1 tsp. dry mustard 1 tsp. garlic powder and 1 tsp. onion powder 2 or 3 tsp. black pepper 1/4 cup grape jelly 1/8 tsp. cayenne pepper (optional) 1 tsp. worchestire sauce 1/4 tsp. liquid smoke (optional) 1/2 cup (finely diced onions)
Simmer for 1 to 2 hours stirring frequently Chill in the refrigerator for 3 days.
Cracker Barrel hash brown casserole is so creamy, so cheesy and so like the real thing, you never need to leave your house again for this restaurant favorite. Serve it with eggs and bacon for a lazy Sunday brunch or alongside meat and veggies as an easy Wednesday night dinner. You can even make this recipe ahead of time and pop it in the oven whenever you need a comfort food fix. With this ultra-versatile recipe, anything and everything goes—literally, we doubt you’ll have leftovers.
Copy Cat Cracker Barrel Hashbrown casserole needs just 5 minutes of prep making it the a great side or potluck dish! The perfect breakfast casserole!
There are lots of recipes out there for this cheesy casserole but this is the one I’ve found to be the closest! This hashbrown casserole is made with condensed cream of chicken soup. I’ve also made it with cream of cheddar soup if you can find it. Both work perfectly in this recipe!
Here is the two versions of this recipe that I make. Less butter and no sour cream on the left. The casserole dish on the right has 8oz sour cream and a full stick of butter. (FYI: The dishes in the photos have been halved.)
While I’ve had a version of hash brown casserole without sour cream, I definitely prefer it with, it adds a little bit of creaminess and tang to the recipe. Since this is a copy cat hash brown casserole recipe, my list of ingredients is inevitably different than the original but the flavor is just like my favorite Cracker Barrel Hash brown Casserole (in fact, it’s even BETTER in my opinion)!
Pro Tip: Thaw hash browns on a triple lined paper towel sheet pan, after 30 minutes place 3 paper towels on top, cover with another sheet pan and flip the hash browns over, continue to thaw. The paper towels will wick the moisture out of the potatoes and make for a better consistency with the casserole.
If you love shrimp recipes, these shrimp cakes are for YOU! They are juicy, tender and so flavorful. These shrimp fritters always disappear fast! P.S. DO NOT skip the lemon aioli sauce.
Crispy deep fried Shrimp Fritters paired with a spicy Cajun Remoulade is an amazingly simple dish to make, but it always impresses. See the recipe below.
Although there are several versions of the origin of the buffalo wing, a common ground between each version involves the Bellissimo family and the year 1964. The family owned a small restaurant called Anchor Bar in Buffalo, New York (hence the name: buffalo wing).
I have been working on this recipe for many years now. I have taste tested several different versions with my fantasy football league and family members. Many have said these are the best wings they have ever tried. I suppose you will have to be the judge.
This balsamic chicken marinade elevates chicken to a whole new level of YUM! It’s seeping with complex savory, tangy, slightly sweet, herbilicious notes. The marinade is made with balsamic vinegar, lemon juice, honey, Dijon mustard, Italian herbs and seasonings that inject the chicken with loads of effortless flavor. And the best part of this balsamic chicken marinade? It does ALL THE work! Come dinner time, just cook the chicken (grill, oven and stove methods included) and serve with your favorite sides like mashed potatoes and roasted asparagus or in salads, wraps, pasta, or sandwiches.
Balsamic is one of my favorite ingredients to use in chicken marinades! I’ve used it in my Greek chicken and Bruschetta chicken for its fruity tang, mellow tartness and rich, complex sweetness. Today, however, I’m excited to bring you this balsamic chicken marinade dedicated ALL to glorious balsamic. It creates chicken dripping with so much intoxicating flavor you will be obsessed. It’s savory, fruity, juicy, tender and goes with practically everything!
This will be the first in a series of articles that I will present that include my personal recipes for Thanksgiving that have been tested with my family for over 10 years. I begin the first with a recipe from ChefSteps, yes the joule sous vide people. The chief over there is named Grant Crilly and this chef has serious, mad skills. Last year he came up with this oil infusion procedure which blew my mind. It is the yummiest and most flavorful holiday condiment recipe I have.
This recipe bottles up all the flavors of Thanksgiving into a fragrant, delicious herb oil so you can use it to liven up any holiday meal. If you’re anything like the rest of America, you’re probably loading your cart at the grocery store with one-ounce packs of fresh herbs for holiday meals. Not only are those expensive, but they wither and blacken quickly in the refrigerator. It’s a much better idea to make this oil instead. Make this herb oil and you will have a flavorful oil for drizzling on everything in the next month.
