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NewsGuard Sues FTC Over Ad Market Control | Analysis by Brian Moineau

Posted on by Brian Moineau

A ratings service says the FTC is trying to strangle it — and the First Amendment is now part of the fight

The headline reads like a legal thriller: a company that assigns "trust scores" to news websites has sued the Federal Trade Commission, accusing the agency of weaponizing regulatory power to cut it out of the advertising ecosystem. It's NewsGuard versus the FTC, fronted by Chairman Andrew Ferguson — and the dispute raises three big questions: who gets to police the media marketplace, when does regulation become censorship, and how much power do ad buyers and agencies hold over what counts as “acceptable” news?

Why this matters (hook)

  • Advertisers funnel billions of dollars through a handful of ad agencies. If those agencies can't or won't buy inventory adjacent to particular outlets, the outlets' survival and audiences are affected.
  • Independent evaluators like NewsGuard say they help brands avoid reputational risk and help readers assess reliability. Critics say these ratings can be subjective or politically skewed.
  • When a regulator uses merger remedies or investigations that have the effect of freezing a ratings company out of the market, the stakes shift from commercial competition to free-speech and due-process questions.

Quick takeaways

  • NewsGuard filed a lawsuit in early February 2026 alleging the FTC burdened it with sweeping document demands and inserted merger conditions that effectively bar major ad agencies from using its ratings. (Filed Feb. 6, 2026.) (washingtonpost.com)
  • The contested merger remedy arose in the Omnicom–Interpublic transaction; the FTC’s order reportedly prevents those ad holding companies from basing ad buys on “journalistic standards or ethics” set by third parties — language NewsGuard says was crafted to target it. (washingtonpost.com)
  • NewsGuard argues the FTC’s actions violate the First and Fourth Amendments and amount to government censorship of a private service. The FTC and some conservatives argue NewsGuard has a political slant and has inflicted commercial harm on certain outlets. (washingtonpost.com)

What NewsGuard does and why advertisers use it

NewsGuard, launched in 2018 by media veterans including Steven Brill and Gordon Crovitz, uses human journalists to score sites on nine transparency and credibility criteria and publishes a “nutrition label” explaining each score. Brands and agencies have used these ratings to reduce ad placement near sites they judge risky, and browser extensions surface those trust scores to consumers. NewsGuard emphasizes transparency in its methodology and publishes the criteria it applies. (newsguardtech.com)

Why advertisers care:

  • Brand safety concerns: running ads next to fraudulent, extreme, or disinformation-filled content can cause reputational damage.
  • Liability and client pressure: large advertisers increasingly demand oversight tools to demonstrate they’re avoiding harmful placements.
  • Centralized buying power: big holding companies and ad agencies set de facto industry norms for what’s acceptable.

The FTC’s actions that sparked the lawsuit

According to NewsGuard’s complaint and reporting by The Washington Post, two lines of FTC activity prompted the suit:

  • An extensive information demand: the FTC ordered broad disclosures of NewsGuard’s client lists, ratings deliberations, communications, and financials — an investigation NewsGuard says is so sweeping it chills its business and violates privacy and press protections. (washingtonpost.com)

  • A merger condition in Omnicom–Interpublic approval: the FTC’s order included language preventing the combined agency from directing ad buys based on “adherence to journalistic standards or ethics established or set by a third party.” NewsGuard argues that language functions as a ban on companies using its ratings, effectively blacklisting the service. Newsmax and other conservative outlets publicly urged the FTC to broaden the language, which NewsGuard says revealed intent. (washingtonpost.com)

NewsGuard’s legal team frames these moves as retaliation driven by political disagreement, pointing to prior public criticism of the company by now-FTC Chair Ferguson. The company has asked a federal court to block enforcement of the merger condition and the investigative demand. (mediapost.com)

The competing narratives

  • NewsGuard’s story: a neutral, transparent ratings firm is being targeted for its editorial judgments. The FTC is overreaching by using merger remedies and investigations to hobble a private business whose work touches on public discourse. That, NewsGuard says, raises free-speech and due-process problems. (newsguardtech.com)

  • The FTC and critics’ story: regulators and some conservative outlets argue NewsGuard exercises editorial power that has real commercial effects and that its judgments may be politically biased. From this angle, the FTC’s scrutiny is about market power and potential exclusionary conduct — not censorship per se. Public comments from outlets like Newsmax influenced how the merger language was revised, suggesting industry players saw the remedy as relevant. (washingtonpost.com)

Both sides point to market realities: when ratings influence ad placement, they affect revenue flows. The novel legal wrinkle is whether a regulator may lawfully condition a merger or investigate a small ratings firm in a way that some regard as singling out protected speech.

Broader implications

  • The case could reshape how third-party content evaluators operate in advertising markets. If agencies are barred from relying on such ratings, advertisers lose one tool for brand protection; if regulators are limited, they may be less able to police potential collusion or exclusionary tactics in ad buying.
  • There’s a constitutional debate at the center: does the First Amendment protect the editorial judgments of a private ratings firm from regulatory interference? Conversely, do regulators have the authority to step in when a ratings product materially affects market competition or harms specific outlets?
  • The dispute exposes how intertwined advertising, editorial judgments, and platform economics have become. A private score can effectively act like a traffic light for publishers; when government action changes who can see or use that traffic light, the ripple effects are political, commercial, and civic.

My take

This lawsuit sits at the intersection of market structure and speech. NewsGuard’s methodology is transparent and human-driven — that matters in an era of opaque algorithmic moderation — but its influence on advertisers gives its judgments real economic weight. Regulators worried about arbitrary exclusion in ad markets have a legitimate role; at the same time, wielding merger conditions or sweeping investigative powers in ways that single out a small player risks the appearance (and perhaps the reality) of viewpoint-based regulation.

The healthier path would be clearer rules and neutral standards for ad buyers and ratings services: transparent criteria (which NewsGuard publishes), robust appeals and correction processes for rated outlets, and merger remedies narrowly targeted at anticompetitive conduct rather than broad language that could be read as a blacklist. These guardrails would protect both market fairness and free expression.

Final thoughts

At stake is not only one company’s business but the architecture of trust in the information ecosystem. When ratings, advertisers, and regulators collide, the outcome will shape how audiences find reliable information and how publishers — of whatever stripe — survive. Courts will now have to weigh whether the FTC crossed a constitutional line or acted within its mandate to police markets. Either way, the case underscores that in today’s media economy, the line between commerce and speech is increasingly hard to draw.

Sources



Related update: We recently published an article that expands on this topic: read the latest post.

Related update: We recently published an article that expands on this topic: read the latest post.

Related update: We recently published an article that expands on this topic: read the latest post.

Related update: We recently published an article that expands on this topic: read the latest post.

Sardine Croquettes (Croquetas De Sardinas) | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Sardine Croquettes (Croquetas De Sardinas)

Intro

There’s something truly magical about recipes that transport us back to cherished moments from our past. For me, sardine croquettes are a delightful reminder of family gatherings in my grandmother’s cozy kitchen. I remember sitting on a stool, watching her expertly shape the croquettes, her hands moving with a rhythm that was both practiced and loving. The aroma of frying croquettes filled the air, mingling with laughter and stories shared among family members. In this blog post, I am excited to share with you this beloved recipe for Sardine Croquettes, or as we say in Spanish, Croquetas de Sardinas. It’s a dish that brings warmth and connection, perfect for sharing with loved ones.

Why You’ll Love It

These Sardine Croquettes are a fantastic way to enjoy the rich flavors of sardines in a crispy, golden-brown package. Here’s why you’ll love them:

  • Quick and Easy: Using canned sardines and frozen cassava saves time without compromising on taste.
  • Flavorful: The combination of sardines, parmesan cheese, and fresh cilantro creates a savory and delightful bite.
  • Versatile: Perfect as an appetizer, snack, or main dish; they pair wonderfully with a simple salad or a tangy dip.
  • Nostalgic: A recipe that brings a taste of traditional Spanish cuisine to your table.

Ingredients

  • 1 can of sardines
  • 500g frozen cassava (yuca)
  • 1/2 cup grated parmesan cheese
  • 2 egg yolks
  • 2 egg whites
  • 1 teaspoon baking powder
  • 1 cup plain bread crumbs
  • 2 tablespoons chopped cilantro
  • Oil for frying
  • Salt & pepper to taste

Instructions

  1. Start by cooking the frozen cassava. In a pot with salted water, cook the cassava until fork tender, which usually takes about 20-25 minutes.
  2. Once the cassava is cooked thoroughly, drain the water and mash it until smooth.
  3. Add the canned sardines (drained), parmesan cheese, egg yolks, baking powder, salt, pepper, and chopped cilantro to the mashed cassava. Mix well until all ingredients are combined.
  4. Preheat oil in a frying pan over medium heat.
  5. With wet hands, form the sardine mixture into small balls.
  6. Dip each ball into the egg whites, then roll it in the bread crumbs to coat evenly.
  7. Fry the croquettes in the preheated oil until they are golden brown on all sides, about 3-4 minutes per side.
  8. Once cooked, let them rest on a double-lined paper towel to remove excess oil.
  9. Serve warm, accompanied by ketchup or your favorite dipping sauce.

Tips

  • Keep your hands wet when forming the croquettes to prevent the mixture from sticking.
  • For an extra crispy texture, you can double-dip the croquettes in the egg whites and bread crumbs.
  • Ensure the oil is hot enough before frying; otherwise, the croquettes may absorb too much oil.

Variations & Substitutions

  • Cheese: Swap parmesan with pecorino or even mozzarella for a different flavor profile.
  • Herbs: Substitute cilantro with parsley or dill for a different herbal touch.
  • Gluten-Free: Use gluten-free bread crumbs to make this recipe suitable for those with gluten sensitivities.

Storage

Store any leftover croquettes in an airtight container in the refrigerator for up to three days. To reheat, place them in a preheated oven at 350°F (175°C) for about 10 minutes to regain their crispiness.

FAQ

Can I use fresh cassava instead of frozen?

Absolutely! If you prefer using fresh cassava, peel and cut it into chunks before boiling. It might take a bit longer to cook, but the result will be just as delicious.

What can I serve with sardine croquettes?

Sardine croquettes pair well with a fresh green salad, roasted vegetables, or even a simple tomato and onion relish. They are also delicious on their own with a side of dipping sauce.

Nutrition

While the exact nutritional content may vary, these sardine croquettes are a good source of protein and healthy fats from the sardines. Cassava provides a carbohydrate base, making this dish a satisfying and balanced option.

Conclusion

Sardine Croquettes are a wonderful way to bring the heart and soul of Spanish cuisine into your home. They are easy to make, bursting with flavor, and perfect for sharing with friends and family. Whether you’re reminiscing about fond memories or creating new ones, I hope this recipe brings a bit of joy and deliciousness to your table. Enjoy!

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Ham and Red Bean Soup | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Hearty Ham and Red Bean Soup

Intro

There’s something deeply comforting about a pot of soup simmering on the stove, the aroma wafting through the house, promising warmth and nourishment. This Ham and Red Bean Soup is a recipe passed down through my family, a staple during cool autumn evenings. I remember my grandmother making it on Sundays, her kitchen filled with laughter and warmth. We’d gather around the table, bowls in hand, steaming with this savory delight. This soup is more than just a meal; it’s a memory, a legacy of love and togetherness.

Why You’ll Love It

This Ham and Red Bean Soup is a classic comfort dish that’s both hearty and flavorful. Here’s why you’ll fall in love with it:

  • Rich Flavor: The combination of smoked ham, aromatic spices, and tender beans creates a symphony of flavors that’s both warming and satisfying.
  • Nutritious: Packed with protein and fiber, this soup is not only delicious but also nutritious.
  • Easy to Make: With a bit of chopping and stirring, you can have this delightful soup simmering on your stove with minimal effort.
  • Perfect for Leftovers: This soup tastes even better the next day, making it a great make-ahead meal.

Ingredients

  • Green leeks, tops reserved
  • Thyme sprigs
  • 1 Bay leaf
  • 1 teaspoon Coriander seeds
  • 1 teaspoon Black peppercorns
  • 1 teaspoon Cumin seeds
  • 2 tablespoons Olive oil
  • 2 Diced carrots
  • 2 Diced celery stalks
  • 4 cloves Garlic, minced
  • 2 tablespoons Tomato paste
  • 2 cups Red beans, soaked overnight
  • 1 Cooked diced smoked ham bone
  • 3 cups Cooked diced ham
  • 1 teaspoon Ground chipotle chile powder
  • Salt and pepper to taste
  • Water, enough to cover

Instructions

  1. Take the thyme sprigs and bay leaf, and wrap the reserved green leek top around them. Tie with butchers twine to secure.
  2. Place the coriander seeds, peppercorns, and cumin seeds in the middle of a coffee filter or small piece of cheesecloth, and tie into a bundle using butchers twine. Set aside.
  3. Heat the olive oil in a large stockpot over medium heat. Add leeks, carrots, and celery. Saute for 5 minutes or until softened.
  4. Add garlic and saute for another minute.
  5. Add tomato paste and saute for another minute.
  6. Add the beans, ham bone, the herb bundle and the spice bundle, and enough water to cover. Bring to a boil and reduce to a simmer, partially covering. Allow to simmer for 1 hour.
  7. Add the diced ham and chipotle chile powder and stir in. Allow to simmer until beans are soft and are just beginning to break open, another 1 1/2 to 2 hours.
  8. Adjust seasoning to taste. Remove ham bone and pull any remaining ham from the bone and return to pot. Remove herb bundle and spice bundle, and serve.

Tips

  • Soak the Beans: Make sure to soak the red beans overnight. This helps to speed up the cooking process and ensures they become tender.
  • Spice it Up: If you like your soup with a bit more kick, feel free to add more chipotle chile powder.
  • Use Fresh Ingredients: Fresh spices and herbs make a big difference in flavor. Try to use fresh thyme, leeks, and garlic for the best results.

Variations & Substitutions

  • Vegetarian Option: Omit the ham and use vegetable broth instead of water for a delicious vegetarian bean soup.
  • Alternate Beans: If you don’t have red beans, you can substitute with kidney beans or pinto beans.
  • Spice Blend: Experiment with different spice blends or add a bit of smoked paprika for a different depth of flavor.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 4 days. This soup also freezes well; just allow it to cool completely before transferring to freezer-safe containers. It can be frozen for up to 3 months.

FAQ

Can I use canned beans instead of dried beans?

Yes, you can use canned beans. If you do, skip the soaking step and reduce the simmering time, as canned beans are already cooked.

What if I don’t have a ham bone?

No worries! You can still make the soup without a ham bone. The smoked diced ham will provide plenty of flavor on its own.

How can I make the soup thicker?

If you prefer a thicker consistency, you can blend a portion of the soup and return it to the pot, or you can let it simmer uncovered for a while longer to reduce the liquid.

Nutrition

This soup is a wholesome meal, rich in protein from the ham and beans, and full of fiber. It’s a perfect choice for a filling lunch or dinner that doesn’t compromise on flavor or nutrition.

Conclusion

This Ham and Red Bean Soup is more than a simple dish; it’s a comforting, hearty meal that brings family and friends together. Whether you’re enjoying it as a cozy dinner or sharing it with loved ones, this soup is sure to warm both the body and the soul. I hope you find as much joy in making and sharing this soup as I have over the years. Enjoy!

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Sixty Super Bowls: The Last Pilgrimage | Analysis by Brian Moineau

Posted on by Brian Moineau

Sixty Sundays: The friends who’ve never missed a Super Bowl

From $8 seats to $8,000 trips, the Super Bowl has changed almost as much as the men who’ve watched every single one. This year Don Crisman, Gregory Eaton and Tom Henschel — three friends in their 80s — made the pilgrimage again, closing a chapter that began on January 15, 1967. For two of them, this pilgrimage may be the last.

A hook: why this story matters beyond football

There’s something quietly heroic about a ritual kept for six decades: it’s not just about touchdowns or halftime shows, it’s about continuity in a world that keeps speeding up. These men are living archives of the event that became America’s unofficial holiday. Their story asks a simple question: what do we owe our rituals — and to whom?

What happened this year

  • Don Crisman (Maine), Gregory Eaton (Michigan) and Tom Henschel (Florida) attended Super Bowl LX, preserving a streak that began with the very first AFL-NFL World Championship Game in 1967.
  • Crisman, nearly 90, and Henschel, 84 and recovering from a stroke, said this year will likely be their last trip. Eaton, 86, plans to go as long as he can.
  • The trio — once part of a larger “never missed” club that included media members and staff — are now essentially the living end of an era, having scaled back travel from weeklong stays to short trips focused only on the game. (apnews.com)

A little context: how the Super Bowl and fandom evolved

  • The first two championship games were called the AFL-NFL World Championship Game; “Super Bowl” became the common name almost by accident and then by marketing success.
  • Early Super Bowls felt different: cheaper tickets, smaller media machines, less corporate spectacle. Henschel remembers paying $12 for a ticket in 1969. Today, attending the game — travel, lodging, ticket markups — can run into the thousands. (apnews.com)
  • Over 60 editions, the Super Bowl transformed from a championship to a cultural event: halftime megashows, global advertising, and multi-day corporate campus takeovers around host cities.

Why their streak is about more than numbers

  • Ritual and friendship: The three men speak less about specific plays and more about the habit of showing up together. Their annual meetups, brunches and shared travels turned a sporting event into a social anchor.
  • Memory and changing America: Through their eyes you can trace social shifts — from stadium integration and the first Black winning quarterback to the commercialization of sports.
  • The cost of dedication: Their scaling back — shorter stays, tighter budgets — mirrors how the Super Bowl itself has become more expensive and logistically challenging. For them, the decision to continue is a personal calculus of mobility, finances, and how much the ritual still feeds their joy. (washingtonpost.com)

What this says about fandom and aging

  • Traditions adapt. Where once they’d spend a week soaking in the host city, now it’s three or four days and mostly the game. That’s not resignation — it’s pragmatism.
  • The emotional weight of a final trip: Saying “this might be my last” reframes the game as a milestone rather than an event. It’s the closing of a long-running story that others helped write.
  • Public memory vs. private ritual: The Super Bowl is public spectacle; their streak is private devotion made public. It reminds us that the biggest cultural events are made meaningful by countless small, consistent acts of attendance and attention.

Takeaways for readers

  • Small rituals accumulate into identity: attending once is memorable; attending 60 times becomes a life’s thread.
  • Cultural institutions age with us: as the NFL and its marquee event get bigger and pricier, the people who built the memory bank adapt — or fade away.
  • There’s dignity in ending things on your own terms: both Crisman and Henschel acknowledge limits and choose a graceful exit rather than forcing the habit beyond its meaningfulness. (apnews.com)

My take

The story of Crisman, Eaton and Henschel reads like a human-scale novel about time: the highs, the losses, the friendships that outlast careers and changing cities. Sports often give us a truncated narrative — winners and losers — but this trio shows the richer arc: persistence, memory, and the quiet decision to step back when the ritual stops serving who you are. It’s easy to romanticize “never missed” streaks, but the more interesting, humane moment is watching people choose how to end them.

Sources

(Links were checked on February 7, 2026.)



Related update: We recently published an article that expands on this topic: read the latest post.

Related update: We recently published an article that expands on this topic: read the latest post.

Acorn Squash Biscuits with Sage & Gruyere | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Acorn Squash Biscuits with Sage & Gruyere

Intro

As the crisp air of autumn settles in, my heart often wanders back to the cozy kitchen of my grandmother’s house. The warmth from her oven, the laughter echoing through the room, and the delightful aroma of her baking have left an indelible mark on my soul. One of my most cherished memories is of her acorn squash biscuits, a recipe she lovingly crafted to celebrate the bounties of fall. These Acorn Squash Biscuits with Sage & Gruyere are a tribute to those fond memories, blending the comforting flavors of roasted squash with the savory notes of Gruyere and sage.

Why You’ll Love It

These biscuits are more than just a side dish; they are a celebration of autumnal flavors and textures. The acorn squash adds a subtle sweetness and moisture, creating a tender crumb that is perfectly complemented by the nutty richness of Gruyere cheese. Fresh sage brings an earthy aroma that elevates the biscuits to gourmet status. Whether you’re serving them at a holiday gathering or enjoying them with a simple bowl of soup, these biscuits are sure to become a seasonal favorite.

Ingredients

  • 2 cups all-purpose flour
  • 2 tablespoons cornstarch
  • 2 tablespoons light brown sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 6 tablespoons unsalted butter, chilled and cut into pieces
  • 2 tablespoons vegetable shortening, chilled
  • 1 cup mashed roasted acorn squash
  • 1 tablespoon apple cider vinegar
  • 1 cup shredded Gruyere cheese
  • 2 tablespoons chopped fresh sage
  • Optional: whole sage leaves for garnish

Instructions

  1. Preheat your oven to 425°F (220°C) and adjust the oven rack to the middle position. Line a large baking sheet with parchment paper.
  2. In the work bowl of a food processor, combine the flour, cornstarch, brown sugar, baking powder, baking soda, and salt. Pulse a couple of times to combine.
  3. Scatter the chilled butter and shortening over the top of the flour mixture. Pulse a few times until the mixture resembles coarse meal.
  4. In a large bowl, mix the mashed acorn squash with the apple cider vinegar. Stir in the Gruyere cheese and chopped sage.
  5. Add the flour and butter mixture to the squash mixture, stirring until just combined.
  6. Turn the dough out onto a lightly floured surface and knead a few times to bring the dough together. Pat the dough into a round about 1-inch thick.
  7. Using a 2 1/4-inch biscuit cutter, cut out the biscuits, dipping the cutter in flour to prevent sticking. Gather the scraps and continue cutting until all dough is used.
  8. Place the biscuits evenly spaced on the prepared baking sheet. If garnishing with sage leaves, dip your finger in beaten egg and dot a small amount on the center of each biscuit. Place a sage leaf on top, pressing lightly to affix.
  9. Brush the biscuits with melted butter and bake until golden brown, about 18-22 minutes.
  10. Let the biscuits cool for 15 minutes before serving. Enjoy warm or at room temperature.

Tips

For the best results, ensure your butter and shortening are well-chilled before you begin. This helps create a flaky texture. If you don’t have a food processor, you can use a pastry cutter or your fingers to break down the butter into the flour mixture. Be careful not to overwork the dough to keep your biscuits tender.

Variations & Substitutions

If you can’t find Gruyere, feel free to substitute with sharp cheddar or another melting cheese of your choice. For a twist on flavor, try adding a pinch of nutmeg or cinnamon to the dry ingredients. If acorn squash is unavailable, butternut squash or pumpkin puree can work as a substitute.

Storage

Store any leftover biscuits in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag or container. Reheat in a 350°F (175°C) oven until warmed through.

FAQ

Can I make the dough ahead of time?

Yes, you can prepare the dough a day in advance. Wrap it tightly in plastic wrap and store it in the refrigerator. When ready to bake, let the dough sit at room temperature for a few minutes before cutting and baking.

Can I use dried sage instead of fresh?

While fresh sage provides the best flavor, you can use dried sage in a pinch. Use about 1 tablespoon of dried sage in place of the fresh sage leaves.

What can I serve with these biscuits?

These biscuits are a versatile side that pairs well with soups, stews, or roasted meats. They also make a delightful addition to a brunch spread or holiday meal.

Nutrition

This recipe yields approximately 12 biscuits. Each biscuit contains an estimated 180 calories, 9g of fat, 20g of carbohydrates, 5g of protein, and 1g of fiber. It’s a delicious indulgence that fits well into a balanced diet when enjoyed in moderation.

Conclusion

These Acorn Squash Biscuits with Sage & Gruyere not only fill your kitchen with the comforting aroma of fall but also offer a nostalgic nod to the warm memories of family gatherings. Whether you’re a seasoned baker or a novice in the kitchen, this recipe is simple yet rewarding, making it a perfect addition to your autumnal culinary repertoire. So gather your ingredients, roll up your sleeves, and bake a batch of these delightful biscuits to share with loved ones, creating new memories that will be cherished for years to come.

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Bobby Wagner: From Tackles to Service | Analysis by Brian Moineau

Posted on by Brian Moineau

Bobby Wagner’s Moment: From Tackles to True Impact

There’s a scene I keep replaying: Bobby Wagner, eyes steady, voice low but shaking with gratitude, honoring the woman whose memory has shaped his life and work. On the evening the NFL handed out its Walter Payton Man of the Year award, the on-field legend who’s piled up tackles for more than a decade reminded everyone that greatness isn’t just measured in stats — it’s measured in service.

Why this matters right now

  • The Walter Payton NFL Man of the Year is the league’s highest honor for character and community impact, given to a player who combines on-field excellence with meaningful off-field contributions.
  • Bobby Wagner — a veteran linebacker now with the Washington Commanders — was named the 2025 Walter Payton Man of the Year during NFL Honors on February 5–6, 2026.
  • Wagner has been a finalist multiple times; this recognition crowns years of sustained community work and a personal campaign to turn family tragedy into public good.

Quick highlights from the night

  • Wagner accepted the award at NFL Honors and spoke about his mother, Phenia Mae, who died from stroke complications and inspired his charitable focus.
  • His FAST54 / Phenia Mae Fund partners with hospitals and health systems to raise stroke awareness, support patients, and provide resources for families.
  • The award includes a significant donation to the nonprofit of the winner’s choice, amplifying Wagner’s existing community investment.

The backstory: how tackles turned into a platform

Bobby Wagner’s football résumé is familiar to anyone who watches the league: multiple Pro Bowls and All-Pro nods, seasons stacked with 100-plus tackles, and a reputation as one of the most consistent linebackers of his generation. But the Man of the Year award spotlights a different arc — one that begins with a personal loss.

Wagner’s mother died young from stroke complications. He’s used that experience to build FAST54 and the Phenia Mae Fund, working with medical partners (including prominent children’s hospitals and health systems) to educate communities about stroke signs, provide financial assistance and increase access to care. Over time, his off-field initiatives expanded to include work on mental health, social justice, and local community programming in Washington, D.C., and beyond.

Repeated nominations for the Walter Payton award show this wasn’t a sudden pivot; it’s the long-tail effect of consistent engagement. Being a finalist multiple times before finally winning only reinforced the sense that Wagner’s community work had become as durable as his play on the field.

What the award signals for the league and the Commanders

  • It reinforces the NFL’s push to promote player-led social impact initiatives — not as PR moments, but as long-term investments linked to real partners and measurable outcomes.
  • For the Commanders, Wagner’s profile elevates the franchise’s community presence and connects fans to the human stories behind the roster.
  • For younger players, it sets a template: leverage visibility for causes with personal meaning, partner with credible institutions, and commit long-term.

Lessons in leadership from Wagner’s journey

  • Authenticity wins: Wagner’s work is rooted in personal experience, which gives the initiatives credibility and staying power.
  • Consistency matters: Small, repeated acts of service build toward recognition and, more importantly, real impact.
  • Use the platform: Athletic achievement creates access — Wagner turns that access into funding, awareness, and institutional partnerships.

What to watch next

  • The concrete effects of the prize donation — which nonprofit Wagner designates will receive the award’s funds, and how that money gets used locally.
  • How the Commanders amplify and scale Wagner’s initiatives within the D.C. area and in partnership with the NFL’s community programs.
  • Whether more veteran players follow Wagner’s model of sustained, personally rooted philanthropy rather than one-off campaigns.

My take

There’s something quietly radical about a superstar linebacker winning the NFL’s character award. It flips a stereotype: the game’s bruising, physical side and its softer side are not opposites but complements. Bobby Wagner’s story is a reminder that elite athletes can be fierce competitors and deeply committed civic leaders at once. That duality is increasingly the new standard — and Wagner earning the Walter Payton Man of the Year shows how far that standard has come.

Notable takeaways

  • Wagner was named the 2025 Walter Payton NFL Man of the Year during NFL Honors on Feb. 5–6, 2026.
  • His FAST54 / Phenia Mae Fund focuses on stroke awareness and patient support, born from the loss of his mother.
  • The award recognizes long-term, credible community impact paired with professional excellence.

Sources



Related update: We recently published an article that expands on this topic: read the latest post.

Related update: We recently published an article that expands on this topic: read the latest post.

Bacalhau Macau | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Bacalhau Macau: A Taste of Tradition and Comfort

Intro

There’s something magical about recipes that have stood the test of time, passed down through generations, and cherished by families. Bacalhau Macau is one such dish that brings back fond memories of my grandmother’s kitchen, where the air was always filled with the rich aroma of spices and the comforting warmth of family gatherings. I remember sitting at the wooden table, eagerly waiting for the first bite of those golden, crispy fish cakes that she lovingly prepared. This recipe is a tribute to those cherished moments, a blend of tradition and flavor that I am delighted to share with you.

Why You’ll Love It

Bacalhau Macau is not just a dish; it’s an experience. You’ll love it for its delightful combination of textures and flavors. The crispy outer layer contrasts beautifully with the creamy, savory filling. The fusion of salt cod with aromatic herbs and spices creates a burst of flavor in every bite. Whether you’re serving it as an appetizer or a main course, Bacalhau Macau is sure to impress your family and friends.

Ingredients

  • 1 cup Japanese breadcrumbs
  • 2 tablespoons butter
  • 2 tablespoons chopped cilantro
  • 1 large egg
  • 1 egg white
  • 2 cloves garlic, minced
  • 1 tablespoon minced ginger
  • 2 green onions, sliced
  • 2 russet (Idaho) potatoes, peeled and diced
  • 1/4 cup oil-cured olives, chopped
  • 1/2 teaspoon salt
  • 1 pound salt cod fillets, soaked and shredded
  • 1 tablespoon sesame oil
  • 1/2 cup whipping cream
  • 1/4 teaspoon white pepper
  • Vegetable oil for frying

Instructions

  1. Place cod in a bowl and cover with cold water. Soak for 6 to 8 hours, changing the water once or twice. Drain, rinse very well and pat dry. Shred fish with your fingers.
  2. Pour 3 inches of water into a medium saucepan and bring to a boil. Add the diced potatoes, and cook until tender, 10 to 12 minutes. Drain the potatoes, return them to the pan briefly. Mash the potatoes until smooth, then whisk in the butter.
  3. Stir the cod into the mashed potatoes. Stir in the green onion, cilantro, olives, egg white, sesame oil, salt, garlic, ginger, and pepper.
  4. In a chilled bowl, whip the cream until it holds soft peaks. Gently fold the whipped cream into the cod mixture with a rubber spatula.
  5. Using two large soupspoons, form about 3 tablespoons of the cod-potato mixture into an oval fish cake. Set the cod cake on a baking sheet and repeat with the remaining potato mixture.
  6. Spread the breadcrumbs on a plate. Beat the egg in a wide, shallow bowl. Dip each cod cake into the egg, turning it gently to coat all sides. Allow any excess egg to drip back into the bowl, then roll the cake in breadcrumbs to coat all sides. Set the coated fish cakes on a baking sheet.
  7. Place a large skillet over medium heat and pour in 1/4 inch of vegetable oil. When the oil is hot – a corner of a cod cake will give off a lively sizzle when dipped in the oil – add as many of the fish cakes to the skillet as will fit without touching each other. Cook, turning once, until golden brown, about 5 to 7 minutes.
  8. Remove the fish cakes with a slotted spoon and drain them on paper towels. If necessary, repeat with the remaining cod cakes. Serve warm.

Tips

For the best results, make sure the whipping cream is well chilled before whipping to achieve the perfect soft peaks. Additionally, ensure that the oil is hot enough before frying the fish cakes; otherwise, they may absorb too much oil and become greasy. If you find salt cod difficult to find, many specialty stores or online retailers carry it year-round.

Variations & Substitutions

Feel free to experiment with this recipe by adding your favorite herbs or spices. A dash of smoked paprika or a pinch of chili flakes can add an exciting twist. If you’re seeking a gluten-free option, substitute the Japanese breadcrumbs with gluten-free breadcrumbs available at most grocery stores.

Storage

Any leftover fish cakes can be stored in an airtight container in the refrigerator for up to three days. To reheat, place them in a preheated oven at 350°F (175°C) for about 10 minutes or until warmed through. Avoid microwaving, as it can make the fish cakes soggy and less appetizing.

FAQ

Can I use fresh cod instead of salt cod?

While fresh cod can be used, it won’t provide the same depth of flavor as salt cod. However, if you choose to use fresh cod, make sure to adjust the seasoning as needed since the salt content will differ.

Is it necessary to soak the salt cod for so long?

Yes, soaking the salt cod is crucial to remove excess salt and rehydrate the fish. If not soaked properly, the dish may end up too salty. Make sure to change the water at least once during the soaking process.

Nutrition

This recipe yields 4 servings. Each serving contains approximately 400 calories, 20g of protein, 35g of carbohydrates, and 20g of fat. It’s a deliciously balanced meal that’s rich in flavor and nutrients.

Conclusion

Bacalhau Macau is more than just a recipe; it’s a celebration of rich culinary heritage and the joy of sharing meals with loved ones. Whether you’re recreating family memories or trying it for the first time, this dish promises to bring warmth and comfort to your table. I hope you enjoy making and savoring these delightful fish cakes as much as my family and I do. Bon appétit!

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Fresh Tomato Mozzarella Side Salad | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Fresh Tomato Mozzarella Side Salad

Intro

There’s something incredibly nostalgic about the combination of fresh tomatoes, creamy mozzarella, and fragrant basil. Every summer, as a child, I would watch my grandmother create this simple yet elegant salad with tomatoes freshly plucked from her garden. The vibrant reds, the pure whites, and the deep greens would come together on a plate, creating a symphony of colors and flavors. This Fresh Tomato Mozzarella Side Salad is a tribute to those cherished summer days, a recipe that brings warmth and simplicity to your table.

Why You’ll Love It

This salad is the epitome of freshness and simplicity. The juicy roma tomatoes paired with creamy mozzarella and aromatic basil create a delightful flavor profile that is hard to resist. Whether you’re looking for a quick side dish for a family dinner or a sophisticated starter for a dinner party, this salad is versatile enough to fit any occasion. It’s a celebration of fresh ingredients, easy to prepare, and full of healthy, wholesome goodness.

Ingredients

  • Balsamic vinegar
  • Shredded fresh basil leaves
  • Extra virgin olive oil
  • Kosher salt
  • Fresh Bel Gioioso mozzarella
  • 6 roma tomatoes

Instructions

  1. Slice the mozzarella into 1/2 inch slices.
  2. Slice the tomatoes into similar-sized slices.
  3. Arrange the slices by alternating the mozzarella and tomatoes in a neat row on a serving platter.
  4. Drizzle the arranged slices with extra virgin olive oil followed by balsamic vinegar.
  5. Sprinkle a pinch of Kosher salt over the salad for enhanced flavor.
  6. Stack about 4 basil leaves together and roll them up tightly like a log.
  7. Using a sharp knife, make diagonal slices along the rolled basil leaves to create thin strips.
  8. Loosen the strips and sprinkle them over the mozzarella and tomato slices.
  9. Chill the salad for at least 15 minutes before serving to allow the flavors to meld.

Tips

For the best flavor, choose ripe, firm tomatoes and high-quality mozzarella. If possible, use freshly picked basil from a garden or local market to maximize the aroma and taste. Drizzling the salad just before serving ensures that the tomatoes stay fresh and avoid becoming soggy.

Variations & Substitutions

If you want to switch things up, try using heirloom tomatoes for a burst of color and different textures. For a twist on the classic, you can substitute the mozzarella with burrata cheese for an extra creamy experience. If you prefer a touch of sweetness, consider adding a few slices of ripe peaches or nectarines to the salad. For a more robust flavor, a splash of lemon juice can be added to the olive oil before drizzling.

Storage

This salad is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days. If you plan to store it, avoid adding the balsamic vinegar until just before serving to prevent the tomatoes from becoming soggy.

FAQ

Can I make this salad ahead of time?

Yes, you can prepare the ingredients ahead and store them separately. Slice the mozzarella, tomatoes, and basil, but only assemble and dress the salad just before serving to maintain its freshness and texture.

What can I serve with this salad?

This salad pairs beautifully with grilled meats, such as chicken or steak, and goes well with crusty bread. It can also be served as a light appetizer before a heavier meal.

Nutrition

This Fresh Tomato Mozzarella Side Salad is not only delightful but also nutritious. Rich in vitamins A and C from the tomatoes, calcium from the mozzarella, and healthy fats from the olive oil, it’s a healthy choice that doesn’t compromise on flavor. It’s a perfect choice for those who are health-conscious but still want to enjoy delicious food.

Conclusion

The Fresh Tomato Mozzarella Side Salad is a testament to the beauty of simple, fresh ingredients coming together to create something truly special. Whether you’re looking to reminisce about summer days gone by or wanting to bring a bit of freshness to your current meal, this salad is sure to please. Enjoy it with loved ones, and let it become a staple in your culinary repertoire, just as it has in ours.

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Brown sugar & Spice Sugar cookie frogs | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Brown Sugar & Spice Sugar Cookie Frogs

Intro

There is something magical about the aroma of freshly baked cookies wafting through the house. It reminds me of my childhood, when my grandmother would let me sneak a taste of cookie dough while she carefully rolled and cut the cookies, her hands perfectly steady despite her age. Over the years, I have carried forward her tradition of baking for every special occasion, but with my own twist. These Brown Sugar & Spice Sugar Cookie Frogs are a tribute to those cherished memories. The warm spices combined with the sweetness of brown sugar create a delightful cookie that both kids and adults will love.

Why You’ll Love It

These cookies are not only cute and whimsical, but they’re also packed with flavor. The combination of cinnamon, ginger, nutmeg, and allspice gives them a warm, cozy spice, perfect for any season. The brown sugar adds a depth of sweetness that pairs beautifully with the buttery richness of the cookie. Plus, they’re incredibly fun to make, especially with little helpers who will enjoy cutting out the frog shapes. Whether you’re baking for a family gathering, a holiday, or just because, these cookies are sure to bring smiles to everyone who tries them.

Ingredients

  • 2 1/2 cups unbleached all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 3/4 cup granulated sugar
  • 3/4 cup light brown sugar, packed
  • 1 cup unsalted butter, softened
  • 1 large egg
  • 1 teaspoon vanilla extract

Instructions

  1. Whisk the flour, baking powder, cinnamon, ginger, nutmeg, and allspice together in a medium bowl. Set aside.
  2. In a large bowl, cream the granulated sugar, brown sugar, and butter together until light and fluffy.
  3. Add the egg and vanilla extract to the butter mixture and mix until well-blended.
  4. Gradually add the flour mixture to the wet ingredients, beating just until combined. Be sure to scrape down the sides and bottom of the bowl to incorporate all ingredients. If necessary, knead in any stray bits of flour by hand.
  5. Roll the dough out on a floured surface to about 1/4 inch thickness. Cut into frog shapes using a cookie cutter.
  6. Place the cookies on parchment-lined baking sheets, leaving a bit of space between them.
  7. Bake in a preheated oven at 350°F (175°C) for 9-12 minutes, depending on the size of your cutters, until the edges are lightly golden.
  8. Let the cookies sit on the baking sheet for a few minutes before transferring them to a cooling rack to cool completely.

Tips

For the best results, make sure your butter is softened to room temperature before you start. This will help it cream more easily with the sugars, creating a smooth and fluffy texture. If the dough feels too sticky when rolling, lightly flour your rolling pin and work surface. Lastly, be sure to chill the dough for about 30 minutes if it’s too soft to handle; this will make cutting the shapes much easier.

Variations & Substitutions

If you want to switch things up, try adding some finely chopped nuts for a bit of crunch, or substitute part of the flour with whole wheat flour for a nuttier flavor. You can also experiment with different shapes if frogs aren’t your style—stars and hearts are always popular choices. For a holiday twist, add a pinch of cloves to the spice mix, or glaze the cookies with a simple icing made from powdered sugar and milk after they’ve cooled.

Storage

Store these cookies in an airtight container at room temperature for up to a week. If you want to keep them longer, you can freeze the baked cookies in a freezer-safe container for up to three months. Just make sure to separate layers with parchment paper to prevent sticking. To enjoy, simply thaw at room temperature.

FAQ

Can I make the dough ahead of time?

Yes, you can prepare the dough in advance. Wrap it tightly in plastic wrap and store it in the refrigerator for up to two days. When you’re ready to bake, let it sit at room temperature for a few minutes to make it easier to roll out.

What can I use if I don’t have a frog-shaped cookie cutter?

No worries! You can use any cookie cutter shape you like, or even cut the dough into squares or circles using a knife or a glass. The taste will be just as delightful, no matter the shape.

Can I use dark brown sugar instead of light brown sugar?

Yes, you can use dark brown sugar if that’s what you have on hand. It will give the cookies a slightly deeper molasses flavor, which can be a lovely variation.

Nutrition

These cookies contain approximately 150 calories per serving (2 cookies), with 8g of fat, 20g of carbohydrates, and 2g of protein. They are a delightful treat best enjoyed in moderation.

Conclusion

These Brown Sugar & Spice Sugar Cookie Frogs not only bring a touch of whimsy to your table but also fill your home with the comforting aroma of spices and sweetness. They’re easy to make, delightfully customizable, and perfect for sharing with loved ones. I hope this recipe becomes a cherished part of your baking traditions, just as it has in mine. Happy baking!

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Cooper Channels Cuban Flair at Stadium | Analysis by Brian Moineau

Posted on by Brian Moineau

Havana Nights on the Ice: Jon Cooper’s Stadium Series Look Wrapped in Tampa Flavor

There’s outdoor hockey, and then there’s a theatrical performance that just happens to end with a 6-5 shootout. At the 2026 Navy Federal Credit Union NHL Stadium Series in Tampa, Lightning head coach Jon Cooper turned a pregame stroll into a moment that felt equal parts hometown salute and movie-set cameo — a white suit, matching hat, red undershirt and gold chain that leaned into Tampa’s Cuban heritage and the festive spirit of Raymond James Stadium.

Why the outfit mattered

This wasn’t just a costume. It was a small cultural wink from a coach who has long embraced Tampa as home. Ybor City — the historic Cuban enclave that helped shape Tampa’s identity — was the clear inspiration, and Cooper didn’t hide it. He later described the look as a “tip of a cap” to that heritage, even joking about staff outings to Ybor for cigars. The visual landed perfectly amid pyrotechnics, pirate-themed pageantry and the Bucs’ presence on the field earlier that day. (nhl.com)

  • The Lightning arrived earlier in Bucco-centric full Buccaneers gear, and local NFL ties were highlighted when quarterback Baker Mayfield and tackle Tristan Wirfs escorted the team into the stadium. (nhl.com)
  • The opposing Bruins leaned into a Revolutionary War-era theme, matching their NFL city counterparts (the Patriots) for pregame theatrics. (nhl.com)

The setting: outdoor spectacle meets local culture

The Stadium Series is designed to be more than a hockey game — it’s a spectacle that leans into place and personality. In Tampa, that meant merging the pageantry of Raymond James Stadium (pirates, pyrotechnics, creamsicle jerseys) with the city’s cultural threads. Cooper’s outfit was an accessible, playful bridge between team identity and community flavor: an on-ice nod to place that felt authentic rather than gimmicky. (nhl.com)

The game — a dramatic backdrop

If the pregame visuals set the tone, the game itself delivered on drama. The Lightning rallied from a four-goal deficit for a historic comeback and ultimately prevailed in a shootout — the kind of finish that makes these outdoor events linger in memory. Against that electric canvas, Cooper’s look reads as more than a fashion flourish; it was part of a larger chapter that fans will replay and recount. (nhl.com)

Notes on tone and intent

  • Cooper framed the choice as celebratory and light. He acknowledged the cultural reference while keeping the mood playful — “dressing like this probably doesn’t come around very often either,” he said. The reception from teammates and local observers was largely positive, treating it as a respectful, festive homage rather than appropriation. (nhl.com)
  • In the era of social media clips and highlight reels, a coach’s pregame look can become as viral as a highlight goal. Cooper leaned into that moment and let it amplify the event’s atmosphere.

Quick takeaways from the night

  • The outfit doubled as hometown tribute and headline-grabbing theater, showing how personality plays in modern pro sports.
  • Stadium Series events thrive on local flavor; Tampa’s Cuban heritage and Buccaneers connections gave this one a distinct identity.
  • The on-ice product matched the spectacle: a historic comeback and shootout win ensured the visuals would stick.

My take

Sports moments are rarely only about what happens on the scoreboard. They’re about memory-making — the smell of the arena, the pageantry, the tiny details that anchor a night in time. Jon Cooper’s look at Raymond James Stadium did more than get a few laughs and photos: it tied a franchise moment to the community that hosts it. It felt intentional, rooted and — most importantly — fun. In an age when authenticity matters, a coach wearing a white suit and tipping his hat to the city felt like a small but meaningful way to say, “This one’s for Tampa.”

Sources



Related update: We recently published an article that expands on this topic: read the latest post.

Related update: We recently published an article that expands on this topic: read the latest post.

Oven Roasted Pears With Blackberry Sauce | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Oven Roasted Pears With Blackberry Sauce

Introduction

There’s something magical about the combination of ripe pears and vibrant blackberries, especially when they come together in a warm, comforting dish like Oven Roasted Pears With Blackberry Sauce. This recipe takes me back to my grandmother’s cozy kitchen, where I spent countless afternoons learning the art of dessert making. I vividly remember the sweet, fruity aroma that filled the air each time we roasted pears together, and the way she would tell stories of her childhood as we waited for the dessert to finish. Today, I am thrilled to share this cherished recipe with you, hoping it brings as much joy and warmth to your home as it does to mine.

Why You’ll Love It

This dish is a celebration of flavors and textures. The tender, caramelized pears contrast beautifully with the tangy blackberry sauce, while the crisp meringue kisses add a playful crunch. It’s an elegant dessert that’s surprisingly easy to prepare, making it perfect for both special occasions and casual gatherings. Whether you’re a seasoned cook or a beginner, you’ll appreciate the straightforward steps and the impressive, restaurant-quality result.

Ingredients

  • 4 ripe pears
  • 4 tablespoons unsalted butter
  • 3 1/2 cups fresh blackberries
  • 1/4 cup powdered sugar
  • Juice from 1 lemon
  • 1/2 cup granulated sugar
  • 2 tablespoons confectioners’ sugar
  • 2 ounces bittersweet chocolate
  • 1/4 teaspoon cream of tartar
  • 3 large egg whites

Instructions

  1. Pre-heat the oven to 450 degrees Fahrenheit.
  2. Prepare the pears: Peel, core, and quarter the pears. Melt the butter in a large casserole or baking dish. Add the pears and cook over high heat for about ten minutes or until the pears are golden brown, stirring regularly to ensure even coloring.
  3. Roast the pears: Transfer the dish to the oven and roast for 7-10 minutes until the pears are easily pierced with a knife. Remove the pears from the oven, transfer to a bowl, and let them cool to room temperature.
  4. Prepare the blackberry sauce: Wash and dry the blackberries. Reserve 1/2 cup for garnish. In a food processor, puree the remaining blackberries with powdered sugar and lemon juice. Pour the puree into a bowl and set aside.
  5. Pre-heat the oven to 275 degrees Fahrenheit.
  6. Prepare the meringue kisses: Line a sheet pan with a silpat mat or parchment paper sprayed with cooking spray. In a food processor, blitz the granulated sugar into a fine powder. Transfer to a bowl. Add confectioners’ sugar and chocolate to the processor, and process until the chocolate is finely flecked.
  7. Beat the egg whites: In a mixing bowl, beat the egg whites on low speed until frothy. Add cream of tartar, increase speed to high, and beat until stiff peaks form. Gradually add superfine sugar and continue beating for two minutes.
  8. Pipe the meringues: Fill a pastry bag fitted with a star tip with the egg white mixture. Pipe out meringue kisses onto the lined baking sheet, creating a small point on top with a quick pull away of the bag.
  9. Dry the meringues: Bake for 1.5 hours until the meringues are hard to the touch. Remove from the oven and let cool to room temperature.
  10. Plate and serve: Spoon blackberry sauce into a serving dish, add pear quarters, and arrange meringue kisses on top. Garnish with whole blackberries.

Tips

  • Choose firm, ripe pears for the best texture and sweetness.
  • Use a salad spinner to quickly dry the blackberries after washing.
  • Ensure the egg whites are at room temperature for optimal meringue volume.

Variations & Substitutions

You can experiment with different fruits and flavors to make this dish your own. Try using apples instead of pears or adding a splash of vanilla extract to the blackberry sauce for a unique twist. If bittersweet chocolate isn’t your favorite, feel free to substitute with dark or semi-sweet chocolate.

Storage

Store leftover pears and blackberry sauce in an airtight container in the refrigerator for up to three days. Meringue kisses should be kept in a dry, airtight container at room temperature to maintain their crispness.

FAQ

Can I make this dessert ahead of time?

Yes! You can prepare the pears and blackberry sauce a day in advance. Simply store them in the refrigerator and assemble the dessert just before serving. The meringue kisses can be made several days ahead and stored in an airtight container.

What if I don’t have a pastry bag?

No worries! You can use a plastic sandwich bag with a corner cut off as a makeshift pastry bag. It will work just fine for piping the meringue kisses.

Is this dessert suitable for a gluten-free diet?

Absolutely! This recipe does not contain any gluten, making it a delicious and elegant option for those following a gluten-free diet.

Nutrition

While this dessert is indulgent, it offers a good balance of fruit and light meringue. Each serving contains a modest amount of calories and is a delightful way to enjoy a sweet treat without overindulging.

Conclusion

Oven Roasted Pears With Blackberry Sauce is not just a dessert; it’s an experience that brings together flavors, textures, and memories. It’s a dish that can transform an ordinary meal into a memorable occasion. I hope this recipe becomes a beloved addition to your culinary repertoire, just as it is in my family. Enjoy the warmth and delight it brings to your table!

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Spanakopita Cups | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Spanakopita Cups: A Bite-Sized Greek Delight

Intro

Spanakopita cups are a delightful twist on the traditional Greek spinach pie, Spanakopita. These bite-sized treats capture the essence of the Mediterranean, combining flaky phyllo dough with a rich and savory spinach filling. I remember my first encounter with Spanakopita during a family trip to Greece when I was a child. The bustling market stalls, filled with aromatic herbs and spices, captivated my senses. The moment I took a bite of the warm, flaky pastry, I was hooked. That trip ignited my love for Greek cuisine, and this recipe is a homage to those cherished memories. Now, I am thrilled to share this recipe with you, bringing a piece of Greece into your home.

Why You’ll Love It

Spanakopita cups are perfect for entertaining and make for a wonderful appetizer or snack. Here’s why you’ll love them:

  • Easy to Make: Despite their elegant appearance, these cups are simple to prepare and require minimal ingredients.
  • Flavorful and Satisfying: The combination of spinach, feta, and dill creates a savory filling that is full of flavor.
  • Versatile: They can be served warm or at room temperature, making them ideal for parties or picnics.
  • Kid-Friendly: The mini size makes them a hit with kids and adults alike.

Ingredients

  • 2 tablespoons olive oil
  • 1 cup chopped green white scallions
  • 10 ounces frozen spinach, thawed and drained
  • 2 tablespoons chopped fresh dill
  • 3 large eggs, beaten
  • 1 cup crumbled feta cheese
  • Kosher salt, to taste
  • Black pepper, to taste
  • 1 package frozen phyllo dough, thawed
  • 1/2 cup unsalted butter, melted
  • 1/4 cup dry plain breadcrumbs

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Heat the olive oil in a pan over medium heat. Add the chopped scallions and cook for about 5 minutes until they are soft and fragrant.
  3. Squeeze most of the water out of the thawed spinach, then mix it with the cooked scallions, fresh dill, beaten eggs, and crumbled feta cheese. Season the mixture with kosher salt and black pepper to taste.
  4. Keep the phyllo dough sheets covered with a damp kitchen towel to prevent them from drying out.
  5. Unfold one sheet of the phyllo dough. Brush the sheet lightly with melted butter and sprinkle it with dry breadcrumbs.
  6. Repeat the process by laying a second sheet of phyllo dough over the first sheet, brushing it with melted butter and sprinkling with breadcrumbs. Continue this process until all four sheets have been used.
  7. Using a round cutter, cut circles out of the dough that will fit as a shell into mini muffin pans.
  8. Place the phyllo circles into the pan molds and fill each with the spinach mixture.
  9. Repeat until all the spinach mixture is used.
  10. Bake the spanakopita cups in the preheated oven for 17 minutes or until the phyllo pastry is golden brown and crispy.

Tips

  • Ensure the spinach is well-drained to prevent the filling from becoming too watery.
  • Keep the phyllo dough covered with a damp towel to maintain its pliability.
  • Use a pastry brush for even butter distribution on the phyllo sheets.

Variations & Substitutions

Feel free to experiment with the ingredients to suit your taste preferences:

  • Cheese: Swap feta for ricotta or goat cheese for a different flavor profile.
  • Herbs: Add or substitute other herbs like parsley or mint for a fresh twist.
  • Vegetables: Incorporate finely chopped mushrooms or bell peppers for added texture.

Storage

Store any leftover spanakopita cups in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 10 minutes or until warmed through.

FAQ

Can I use fresh spinach instead of frozen?

Yes, you can use fresh spinach. Simply sauté the fresh spinach until wilted, then drain any excess moisture before combining it with the other filling ingredients.

How do I prevent the phyllo dough from drying out?

Keep the unused phyllo sheets covered with a damp kitchen towel while you work. This will keep the dough pliable and prevent it from cracking.

Nutrition

Each spanakopita cup is roughly 150 calories, containing healthy fats from olive oil and butter, and offering a good source of protein from the eggs and feta cheese. Spinach and dill add vitamins and minerals, making these cups not only delicious but also nutritious.

Conclusion

Spanakopita cups are a delightful and flavorful appetizer that brings a taste of Greece to your table. Their ease of preparation and versatile serving options make them a perfect choice for any occasion, from casual get-togethers to elegant parties. Whether you’re reminiscing about a past trip to Greece or simply looking to try something new, these spanakopita cups are sure to impress. Enjoy the warm, flaky goodness and share the joy of Greek cuisine with your loved ones!

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Fresh Peach Margarita With Lime Sugar | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Fresh Peach Margarita With Lime Sugar

Intro

There’s something incredibly nostalgic about sipping on a refreshing cocktail that takes you back to warm summer evenings and gatherings with loved ones. The Fresh Peach Margarita with Lime Sugar does just that. It reminds me of the time I spent at my grandmother’s house in the heart of peach country, where the air always smelled of fresh fruit. We would sit on her porch and watch the sunset, savoring the sweetness of ripe peaches. This margarita is a delightful blend of those cherished memories and the vibrant flavors of peach and lime, offering a unique twist on the classic margarita.

Why You’ll Love It

This Fresh Peach Margarita is not just another cocktail; it’s an experience. The combination of juicy peaches and tangy lime sugar creates a harmony of flavors that’s both refreshing and invigorating. You’ll love the way the lime sugar adds a zesty kick to the sweet peach and smooth tequila, making each sip feel like a mini-vacation. Whether you’re hosting a summer party or simply enjoying a quiet evening at home, this margarita is sure to delight your taste buds and transport you to sunnier days.

Ingredients

  • Ice
  • 1 lime (juice)
  • Lime sugar (1/2 teaspoon of finely minced lime zest and 1/4 cup granulated sugar)
  • 1 ounce orange liquor
  • 1 ripe peach, peeled and sliced
  • 1 ounce peach schnapps
  • 1 tablespoon sugar
  • 2 ounces silver tequila

Instructions

  1. Add 1/2 teaspoon of finely minced lime zest to 1/4 cup granulated sugar and set aside for about 30 minutes, stirring occasionally.
  2. For a pretty presentation, coat the rims of the glasses you are using with lime sugar. Do this by rubbing the rim with a lime wedge and then placing the rim into a plate that has the sugar in it until the rim is coated.
  3. Place all ingredients into the blender and puree until smooth.
  4. If the mixture is too thick, add a little cold water to achieve the desired consistency.
  5. Either chill all ingredients before making or add some ice cubes after you have made the margarita and stir it until it is as cold as you like.
  6. Strain it into your glasses or serve on the rocks, as per your preference.

Tips

For the best flavor, use ripe peaches that are in season. They will be sweeter and more flavorful. If peaches aren’t available, frozen peaches can be used as a substitute. To enhance the lime flavor, consider adding a splash of lime juice directly into the margarita mixture. If you’re a fan of spicy drinks, try adding a dash of chili powder to the rim of your glass along with the lime sugar for an extra kick.

Variations & Substitutions

If you want to mix things up, consider using different fruits. Mango or pineapple can be excellent substitutes for peach, offering a tropical twist. You can also experiment with flavored tequilas or use a splash of coconut rum for a different flavor profile. For a non-alcoholic version, simply omit the tequila and schnapps and replace them with peach juice or nectar.

Storage

If you have any leftover margarita mix, store it in an airtight container in the refrigerator for up to two days. Before serving, give it a good stir or shake, as the ingredients may settle. It’s best enjoyed fresh, so try to consume it as soon as possible for the best taste.

FAQ

Can I make this margarita ahead of time?

Yes, you can prepare the lime sugar and slice the peaches ahead of time. However, for the freshest taste, it’s best to blend the margarita just before serving. If you must make it in advance, store it in the refrigerator and give it a good stir before serving.

What can I use if I don’t have a blender?

If a blender isn’t available, you can use a cocktail shaker. Muddle the peach slices in the shaker to release their juice, then add the rest of the ingredients with ice and shake well. Strain into your glass and enjoy.

Nutrition

While this cocktail is a treat, it’s worth noting that it contains sugar and alcohol, so enjoy it in moderation. The inclusion of fresh fruit does provide some nutritional benefits, such as vitamins and antioxidants from the peaches.

Conclusion

The Fresh Peach Margarita with Lime Sugar is a delightful way to celebrate the flavors of summer. Its vibrant taste and beautiful presentation make it the perfect addition to any gathering or a relaxing evening at home. I hope this recipe brings you as much joy as it has brought me, conjuring memories of sun-drenched days and cherished moments with loved ones. Cheers to creating new memories with every sip!

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Shrimp and Asparagus Foil Packs with Garlic Lemon Butter Sauce | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Shrimp and Asparagus Foil Packs with Garlic Lemon Butter Sauce

Intro

There’s something magical about the aroma of garlic and lemon wafting through the air, especially when it brings back memories of summer barbecues with family. I remember the first time I made these shrimp and asparagus foil packs. It was a warm evening, and my parents had come over for dinner. As the foil packs sizzled on the grill, we sat in the backyard, reminiscing about our family vacations to the coast. These foil packets quickly became a family favorite, capturing those cherished moments in every bite.

Why You’ll Love It

If you’re looking for a quick, wholesome meal that doesn’t skimp on flavor, these shrimp and asparagus foil packs are perfect for you. Here’s why:

  • Easy to Prepare: Minimal prep work and cleanup make this an ideal dish for busy weeknights.
  • Packed with Flavor: The garlic lemon butter sauce infuses the shrimp and asparagus with a burst of freshness and richness.
  • Healthy and Nutritious: Loaded with protein and vitamins, this dish is both satisfying and guilt-free.
  • Customizable: You can easily adjust the ingredients to suit your personal taste or dietary needs.

Ingredients

  • Asparagus
  • Diced butter
  • Dry white wine
  • Fresh parsley
  • Garlic
  • Fresh lemon juice
  • Lemon zest
  • Black salt and pepper
  • Shrimp

Instructions

  1. Preheat a grill to medium-high heat (about 400 – 425 degrees).
  2. Cut 4 sheets of 14 by 12-inch heavy-duty aluminum foil and lay each piece separately on the countertop.
  3. Divide shrimp among packets near the center, then place asparagus to one side of the shrimp (going the long direction of the foil).
  4. Pour 1/2 Tbsp white wine over each packet.
  5. Sprinkle over garlic (1 tsp per packet) and lemon zest, then season with salt and pepper.
  6. Divide butter pieces evenly among packets, layering them over the shrimp and asparagus.
  7. Wrap packets and crimp edges together, then wrap ends up (don’t wrap too tight – keep a little extra space inside for heat to circulate).
  8. Grill, sealed side upward, until shrimp has cooked through, about 9 – 10 minutes.
  9. Carefully unwrap, then drizzle with lemon juice (or just serve with lemon wedges for spritzing) and sprinkle with parsley.

Tips

For the best results, here are a few tips to keep in mind:

  • Choose Fresh Ingredients: Fresh shrimp and asparagus will make a significant difference in flavor.
  • Don’t Overcook: Keep an eye on the grill to ensure the shrimp doesn’t overcook and become rubbery.
  • Use Heavy-Duty Foil: This will prevent tearing and help the packets hold their shape.

Variations & Substitutions

Feel free to make this recipe your own with some variations:

  • Protein Swap: Try using chicken or salmon if you prefer.
  • Vegetable Add-Ins: Add bell peppers or cherry tomatoes for more color and variety.
  • Herbal Twist: Substitute parsley with dill or basil for a different flavor profile.

Storage

If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth to keep the shrimp moist.

FAQ

Can I prepare these foil packs in the oven?

Absolutely! If you don’t have a grill, you can bake the foil packs in the oven at 425 degrees for about 10-12 minutes until the shrimp is cooked through and the asparagus is tender.

What type of shrimp should I use?

Use large, peeled, and deveined shrimp for the best results. Fresh or frozen (thawed) shrimp both work well.

Is there a non-alcoholic substitute for the white wine?

Yes, you can use chicken broth or a mix of water and a splash of apple cider vinegar as a substitute for white wine.

Nutrition

This dish is not only delicious but also nutritious. It’s a great source of protein from the shrimp and vitamins from the asparagus. The lemon butter sauce adds healthy fats, making it a well-rounded meal. For those counting calories, you can adjust the amount of butter used to suit your dietary needs.

Conclusion

Shrimp and Asparagus Foil Packs with Garlic Lemon Butter Sauce is a recipe that combines simplicity with exceptional flavor. Whether you’re hosting a family barbecue or seeking a quick weeknight dinner, this dish delivers on all fronts. Try it out and create your own memories around the grill. Happy cooking!

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Kale and Chickpea Soup with Lemon | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Kale and Chickpea Soup with Lemon

There’s something magical about a pot of soup simmering on the stove, its aroma enveloping the kitchen like a warm hug. My love affair with soups began on a chilly autumn afternoon at my grandmother’s house. I remember her kitchen, a small, cozy space filled with love and laughter, where she would prepare the most comforting soups. Her kale and chickpea soup was a family favorite, and I’ve carried on the tradition, adding my own twist with fresh lemon juice to brighten the flavors. This recipe is my homage to her, combining the wholesome goodness of chickpeas and kale with the zesty freshness of lemon. It’s a simple pleasure, perfect for warming your soul on a cold day.

Why You’ll Love It

This Kale and Chickpea Soup with Lemon is a delightful blend of flavors and textures. It’s hearty and satisfying, yet light enough for a quick lunch or a cozy dinner. The combination of tender kale, protein-rich chickpeas, and fragrant rosemary, all enhanced by the tangy lemon juice, makes for a truly memorable dish. It’s not just nutritious; it’s a bowl of comfort and a celebration of wholesome ingredients. Plus, it’s easy to make, with simple steps and minimal prep work. Whether you’re a seasoned cook or a kitchen novice, you’ll find joy in creating and savoring this delicious soup.

Ingredients

  • 2 banana shallots, finely diced
  • 1 bay leaf
  • 1 can of chickpeas, drained and rinsed
  • 2 stalks of celery, diced
  • 1/2 teaspoon chili flakes
  • Crusty bread, for serving
  • 1 garlic clove, crushed
  • Juice of 1 lemon
  • 200g kale, chopped
  • 1 lemon, sliced for garnish
  • 2 tablespoons olive oil
  • Parmesan cheese, for serving
  • 1 teaspoon rosemary leaves, finely chopped
  • Salt, to taste
  • 1 liter of vegetable or chicken stock

Instructions

  1. Set a dutch oven or large saucepan over medium heat and pour in the olive oil.
  2. Finely dice the shallots and add to the pan, stirring to coat with the oil.
  3. Make 4 or 5 long horizontal slices in the celery stalk and dice. Add this to the pan and stir.
  4. Finely chop the rosemary leaves and stir into the pan together with the bay leaf and the chili flakes.
  5. Peel the garlic clove and, using the flat of your knife and the heel of your hand, crush so that it is still whole and add to the pan.
  6. Add the chickpeas and the kale, and stir.
  7. Pour in the hot stock, let it come to a boil, and then turn down the heat. Let it simmer for 20 minutes until the kale is tender.
  8. Squeeze in the juice of half a lemon. Check the seasoning and adjust to taste. You might want more lemon or salt depending on the stock used.
  9. Working in batches or in the pan itself if you have a stick blender, blitz until you have the texture you like. I prefer to set aside a couple of ladlefuls and use a stick blender to blitz the rest.
  10. Serve hot, floating a couple of slices of lemon on top of each serving. Pass around the parmesan cheese for everyone to help themselves. Serve with toasted crusty bread.

Tips

To enhance the flavor of the soup, consider using homemade stock if you have the time. It can make a significant difference. Also, taste as you go! The lemon juice and salt levels can vary depending on the stock you use. If you like a bit more heat, don’t hesitate to increase the chili flakes. Lastly, if you don’t have a stick blender, a regular blender will work just fine, but be cautious with the hot liquid.

Variations & Substitutions

This recipe is quite versatile. You can substitute the kale with spinach or Swiss chard if that’s what you have on hand. If you prefer a creamier soup, you can add a splash of coconut milk or cream after blending. For a protein boost, consider adding cooked chicken or turkey. Vegetarians can opt for vegetable stock, while carnivores might enjoy the depth that a good chicken stock brings.

Storage

This soup stores wonderfully and often tastes even better the next day as the flavors meld. Allow the soup to cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 4 days. For longer storage, you can freeze the soup for up to 3 months. Reheat gently on the stove, adding a bit of water or stock if the soup has thickened too much.

FAQ

Can I make this soup ahead of time?

Absolutely! This soup is perfect for making ahead. It keeps well in the fridge and the flavors develop even more after a day or two. Just reheat it gently before serving.

What can I use instead of chickpeas?

If you’re not a fan of chickpeas, you can substitute them with white beans or lentils. They will provide a similar texture and nutritional benefits.

Is this soup suitable for vegans?

Yes, this soup can easily be made vegan. Simply ensure that you use vegetable stock and omit the parmesan cheese, or replace it with a vegan alternative.

Nutrition

This soup is packed with nutrients. Kale is a superfood rich in vitamins A, C, and K, while chickpeas provide protein and fiber. The addition of lemon not only enhances the flavor but also adds vitamin C. It’s a wholesome dish that’s both nourishing and delicious, perfect for those looking to maintain a balanced diet.

Conclusion

Kale and Chickpea Soup with Lemon is more than just a meal; it’s a comforting embrace that brings people together. Whether enjoyed alone with a good book or shared with loved ones around the table, this soup is a testament to the power of simple, wholesome ingredients. I hope this recipe brings you as much joy and warmth as it does for my family. Happy cooking!

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Southwest’s New Policy Spurs Travel Loss | Analysis by Brian Moineau

Posted on by Brian Moineau

“A betrayal”: Southwest’s new plus-size rule and the passengers it sidelines

Southwest Airlines has built a brand on being the friendly, affordable airline that makes travel feel a little easier. Which is why the recent change in its “Customer of Size” policy — requiring travelers who need more than one seat to buy the adjacent seat at booking rather than relying on a last-minute accommodation — hit so many loyal customers like a gut punch. For some regulars, it isn’t just an inconvenience: it’s a decision that shrinks their ability to travel at all.

Why this feels personal

  • The policy change goes into effect January 27, 2026 — the same day Southwest abandons its decades-old open-seating approach and adopts assigned seats.
  • Under the previous practice, plus-size travelers who needed an extra seat could request one at the gate and often receive a refund afterward if space allowed.
  • Now, travelers who “encroach upon the neighboring seat(s)” are asked to proactively purchase the adjacent seat when booking. Refunds are allowed only if specific conditions are met (the flight had at least one open seat, both seats were in the same fare class, and the passenger requests the refund within 90 days).

That mixture of ambiguity (what exactly counts as “encroaching”) and financial risk (pay now, maybe get money back later) is what’s driving the anger and the sense of betrayal among longtime Southwest customers.

The human impact

  • For some travelers, buying two seats doubles the cost of a trip — suddenly making family visits, medical travel, or business trips unaffordable.
  • The change shifts the burden onto individuals who already face stigma and logistical barriers when they travel.
  • Because refunds depend on the flight’s occupancy at departure, travelers can’t know in advance whether they’ll get their money back. That uncertainty pressures people to either pay upfront or gamble on being rebooked — an untenable choice for many.

You can see why advocacy groups and regular flyers call the move “fatphobic” or discriminatory in practice. Even if the airline frames it as operational fairness (ensuring every passenger has the seat they purchased), the outcome disproportionately affects a marginalized group.

The broader context

This policy isn’t happening in a vacuum. Southwest has been reshaping its product and revenue model throughout 2025–2026:

  • It ended the open-seating tradition and introduced assigned seating.
  • It rolled out new fare tiers and seat types (Standard, Preferred, Extra Legroom).
  • Starting in 2025, Southwest began charging for checked bags on many fares — a major departure from its historic “two free bags” perk.

Those changes reflect a strategic pivot toward the commercial norms of legacy carriers: more segmentation, more ancillary fees, and more ways to upsell. For investors, that can look like maturation and profit optimization; for some customers, it feels like losing the airline’s original promise.

Practical questions the policy raises

  • How will “encroaching” be measured? Southwest refers to the armrest as the boundary and reserves discretion for staff; that leaves room for inconsistent application.
  • What happens if a traveler buys a seat and it’s later assigned to someone else as a standby or reissued? Reports suggest confusion and inconsistent refunds have already surfaced in some cases.
  • Will crews be trained and supported to handle emotionally charged interactions when a passenger is asked to buy an extra seat at the gate or be rebooked?

These are operational details that will determine whether the policy functions as a polite nudge toward fairness or as a recurring source of conflict and exclusion.

Perspectives around the change

  • Supporters say the rule is reasonable: if a passenger truly needs more space, paying for two seats treats them like any other customer who buys multiple seats and prevents disputes over who’s entitled to what.
  • Critics counter that the policy ignores systemic issues — from seat width standards to social stigma — and imposes additional cost and humiliation on people who may already avoid travel because of these barriers.

The airline’s stated intent is to “ensure space” and align policies with assigned seating. But intent and impact are different things, and for people whose mobility and livelihood depend on accessible—and affordable—air travel, the impact is what matters.

What travelers can do now

  • If you or a traveling companion might need an extra seat, consider purchasing it at booking to avoid last-minute gate pressure.
  • Keep documentation and fare class parity if you hope to qualify for a post-travel refund (and request the refund within the stated 90 days).
  • When possible, pick flights with lower expected loads or times that historically have less demand; refunds depend on open seats at departure.

None of these are ideal fixes — they’re stopgap tactics while customers and advocates push for clearer, fairer approaches.

A few fast takeaways

  • Southwest’s policy, effective Jan 27, 2026, requires advance purchase of adjacent seats for passengers who “encroach” on neighboring seats; refunds are limited and conditional.
  • The change coincides with Southwest’s shift to assigned seating and other revenue-driven reforms.
  • The policy creates financial and emotional burdens for plus-size flyers and leaves significant operational ambiguity.

My take

This feels like a classic clash between operational clarity and human dignity. Airlines need clear rules to run safe, predictable operations — but rules should be designed with empathy and equity. Requiring upfront payment for an extra seat is administratively tidy, but when the policy disproportionately reduces access for a vulnerable group, it risks crossing from practical to punitive.

If Southwest wanted to uphold both operational integrity and inclusion, it could publish clear, objective criteria (rather than discretionary ones), offer a straightforward refund guarantee when an airline cancels or reassigns seats, and couple the policy with investments in brighter, wider cabin options over time. Otherwise, the airline may gain short-term predictability while losing the loyalty of travelers who helped define its identity.

Sources



Related update: We recently published an article that expands on this topic: read the latest post.

Related update: We recently published an article that expands on this topic: read the latest post.

Corned Beef Cakes | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Corned Beef Cakes: A Savory Delight

Intro

Welcome to a recipe that brings back delightful memories of my grandmother’s kitchen. Every Sunday, the aroma of corned beef cakes would waft through the house, drawing everyone to the dining table. These cakes, crispy on the outside and tender on the inside, were a staple at our family gatherings. They carry a sense of nostalgia and warmth, reminding me of laughter-filled afternoons and the comforting embrace of home-cooked meals. Today, I’m excited to share this cherished recipe with you, hoping it brings the same joy to your table as it has to mine.

Why You’ll Love It

Corned beef cakes are a fusion of rich flavors and textures. They’re the perfect marriage of savory corned beef, creamy potatoes, and aromatic herbs. Whether you’re looking for a hearty snack, a delicious appetizer, or a side dish that stands out, these cakes will not disappoint. They’re easy to prepare, making them ideal for both casual and special occasions. Plus, the recipe is versatile, allowing you to tweak it to suit your family’s preferences.

Ingredients

  • 1 cup breadcrumbs
  • 2 chicken seasoning cubes
  • 1 can of corned beef
  • 2 eggs
  • 1/4 cup milk
  • Oil for frying
  • 1 bulb of onion, chopped
  • 2 tablespoons chopped parsley
  • 3 medium Irish potatoes
  • 1 scotch bonnet pepper, chopped

Instructions

  1. Wash, peel, and boil your potatoes with a pinch of chicken seasoning until tender.
  2. Mash the potatoes and set aside.
  3. Mash the canned corned beef and combine with the mashed potatoes.
  4. Add the chopped onions, parsley, chopped scotch bonnet pepper, and the remaining chicken seasoning cubes. Mix well and set aside.
  5. In a separate bowl, whisk the eggs with the milk.
  6. Pour approximately 3 tablespoons of the egg mixture into the corned beef and potato mix, stirring until fully integrated.
  7. Scoop a small portion of your mix and mold it into cakes.
  8. Dip each cake in the remaining egg mixture, then roll in the breadcrumbs, ensuring an even coating. Set aside.
  9. In a pan, heat the oil over medium-high heat for deep frying.
  10. Gently place the corned beef cakes into the hot oil and fry until golden brown, turning as needed.
  11. Carefully remove the cakes from the oil and drain on a paper towel-lined plate. Serve warm.

Tips

To ensure the perfect texture, make sure your potatoes are well-mashed and free of lumps. If you prefer a spicier kick, add more scotch bonnet pepper to taste. Be gentle when handling the cakes, as they can be soft and may crumble if not handled carefully. Consider using a slotted spoon for frying to help maintain the shape of the cakes.

Variations & Substitutions

If you’re looking to switch things up, try using sweet potatoes instead of Irish potatoes for a slightly sweeter flavor profile. For a cheesy twist, add some grated cheddar to the mix before molding the cakes. Vegetarians can substitute the corned beef with mashed chickpeas or lentils for a delicious alternative. Feel free to experiment with different herbs like cilantro or dill to add your personal touch.

Storage

Leftover corned beef cakes can be stored in an airtight container in the refrigerator for up to three days. To reheat, place them in a preheated oven at 350°F (175°C) for about 10 minutes or until heated through. Freezing is also an option; simply place the cakes on a baking sheet to freeze individually before transferring them to a freezer-safe bag. They can be stored in the freezer for up to two months. Thaw in the refrigerator overnight before reheating.

FAQ

Can I bake these instead of frying?

Yes, you can bake them! Preheat your oven to 400°F (200°C) and place the cakes on a baking sheet lined with parchment paper. Spray or brush them lightly with oil and bake for 20-25 minutes, flipping halfway through, until they’re golden and crisp.

What can I serve with corned beef cakes?

Corned beef cakes pair well with a simple green salad or roasted vegetables. For a more indulgent option, you can serve them with a side of garlic aioli or a dollop of sour cream. They also make a great addition to a brunch spread alongside scrambled eggs and toast.

Nutrition

While specific nutritional values can vary based on portion sizes and ingredient brands, a typical serving of corned beef cakes provides a good balance of protein and carbohydrates, making them a satisfying and energizing option. For those monitoring calorie intake, baking instead of frying can reduce the overall fat content.

Conclusion

Corned beef cakes are a delightful dish that combines comfort and flavor in every bite. Whether you’re recreating cherished family memories or introducing a new favorite to your culinary repertoire, these cakes are sure to impress. Easy to make and adaptable to various tastes, they’re a versatile addition to any meal. I hope you enjoy making and sharing them as much as I have. Happy cooking!

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Guacamole | Made by Meaghan Moineau

Posted on by Meaghan Moineau

The Perfect Guacamole Recipe

Intro

There’s something incredibly comforting about making guacamole. It takes me back to my childhood, where Sunday afternoons meant family gatherings at my grandparents’ house. My grandmother’s guacamole was always the star of the meal, a creamy, flavorful delight that perfectly complemented the lively conversations and laughter that filled the room. Today, I’m excited to share a recipe that captures that same warmth and flavor. Whether you’re preparing it for a party or just a night in, this guacamole is sure to become a favorite in your household too.

Why You’ll Love It

This guacamole recipe is more than just an appetizer; it’s a celebration of fresh, vibrant flavors. You’ll love how the creamy avocados blend beautifully with the sharpness of onions, the heat of jalapenos, and the aromatic hints of cilantro, basil, and oregano. The addition of fresh lime juice not only enhances the taste but also keeps the guacamole looking green and fresh. It’s easy to make and can be customized to suit your taste preferences, making it a versatile choice for any occasion.

Ingredients

  • 3 ripe Haas avocados
  • 1 small onion, finely chopped
  • 1 jalapeno pepper, seeded and minced
  • 2 tablespoons fresh cilantro, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons fresh lime juice
  • 1 tablespoon fresh basil, chopped
  • 1 tablespoon fresh oregano, chopped

Instructions

  1. Cut the avocados in half lengthwise.
  2. Carefully drive a chef’s knife into the large pit and twist to remove it.
  3. Scoop the avocado out from the skin using a spoon and place it into a mixing bowl.
  4. Mash the avocado with a fork to your desired consistency.
  5. Add in the chopped onion, cilantro, oregano, and basil.
  6. Mix the ingredients to incorporate fully.
  7. Season the guacamole to taste with salt, pepper, and lime juice.
  8. Serve immediately or chill in the refrigerator.
  9. If not eating immediately, store in the refrigerator with plastic film wrap pressed directly onto the guacamole to prevent browning.

Tips

For the best guacamole, choose avocados that are ripe but not overripe. They should yield slightly when gently squeezed but not feel mushy. To keep your guacamole fresh, make sure to press the plastic wrap directly onto the surface to minimize exposure to air. This helps prevent browning. Finally, don’t skip the lime juice; it adds essential tartness and acts as a natural preservative.

Variations & Substitutions

If you’d like to change things up, try adding diced tomatoes or roasted corn for extra texture and sweetness. For those who prefer less heat, reduce or omit the jalapeno. You can also experiment with adding garlic or a dash of cumin for a different flavor profile. If you’re out of fresh herbs, dried ones can be used in smaller amounts, though fresh is always preferable for the best flavor.

Storage

Guacamole is best enjoyed fresh, but if you need to store it, keep it in an airtight container with a piece of plastic wrap pressed directly on the surface. This helps minimize browning. Stored this way, it should last about two days in the refrigerator. Remember to give it a good stir before serving again to refresh its appearance and flavor.

FAQ

Can I make guacamole in advance?

Yes, you can make guacamole a few hours in advance. Just be sure to store it properly with plastic wrap pressed directly onto the surface to minimize browning. Adding extra lime juice can also help preserve its color and flavor.

Is guacamole healthy?

Guacamole is a healthy addition to any diet, as it is rich in heart-healthy fats, vitamins, and minerals. Avocados are high in monounsaturated fats, which are good for cardiovascular health, and they also provide fiber, potassium, and vitamins C, E, and K.

Nutrition

A serving of this guacamole provides approximately 150 calories, primarily from the healthy fats in avocados. It’s low in carbohydrates and contains fiber, making it a satisfying and nutritious option. Be mindful of portion size, especially when pairing it with chips, to keep your meal balanced.

Conclusion

Whether you’re reminiscing about family gatherings or creating new memories, this guacamole recipe is sure to bring joy to your table. Its simple preparation, fresh ingredients, and irresistible taste make it a staple that you’ll return to time and again. Enjoy it with friends, family, or even as a solo treat, and savor the vibrant flavors that make guacamole an all-time favorite.

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Traditional Panzanella | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Traditional Panzanella: A Taste of Tuscany

Intro

When I think of summers in Tuscany, the vibrant colors and rich flavors of Panzanella instantly transport me back to my grandmother’s kitchen. I remember watching her skillful hands as she lovingly prepared this traditional bread salad. The aroma of fresh basil mingling with ripe tomatoes filled the air, promising a meal that was not only delicious but also a celebration of simple, honest ingredients. This recipe is a cherished heirloom, a taste of home, and a perfect dish to share with loved ones.

Why You’ll Love It

Panzanella is more than just a salad; it’s a delightful blend of textures and flavors that captures the essence of summer. You’ll love it for its simplicity, its ability to bring stale bread to life, and its fresh, vibrant taste. The combination of juicy tomatoes, fragrant basil, and tangy dressing makes every bite a refreshing experience. Plus, it’s a dish that’s as beautiful as it is delicious, perfect for impressing guests or enjoying a quiet meal at home.

Ingredients

  • Six slices of day-old Tuscan bread
  • Extra virgin olive oil
  • Fresh basil leaves
  • Red onion
  • Red wine vinegar
  • Salt and pepper
  • Tomatoes

Instructions

  1. In a bowl, combine the bread with water and let it stand for at least 20 minutes or until it’s soft.
  2. Drain the bread and squeeze out as much water as you can.
  3. Crumble the bread and place it in a serving bowl.
  4. Scatter the tomatoes, onions, and chopped basil over the top.
  5. Dress the Panzanella with extra-virgin olive oil and vinegar. Season with salt and pepper and toss well.
  6. Taste and adjust the seasoning with more oil, salt, and vinegar.
  7. Leave the Panzanella to stand for 15 minutes and serve at room temperature.

Tips

For the best flavor, use the ripest tomatoes you can find. If your bread isn’t stale, you can dry it out in the oven for a few minutes. Be generous with the basil, as it adds a wonderful fragrance and taste to the dish.

Variations & Substitutions

Feel free to customize your Panzanella with additional ingredients like cucumbers, capers, or olives. If you don’t have red wine vinegar, balsamic vinegar can be a great substitute. For a gluten-free option, use your favorite gluten-free bread.

Storage

Panzanella is best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. The flavors will continue to meld, making it even more delicious the next day.

FAQ

Can I make Panzanella ahead of time?

Yes, Panzanella can be made a few hours in advance. In fact, letting it sit for a while allows the flavors to meld beautifully. However, it’s best to add the basil just before serving to keep it fresh.

What type of bread is best for Panzanella?

Traditionally, Panzanella is made with Tuscan bread, but any rustic, crusty bread will work. The key is to use day-old bread that can absorb the dressing without becoming too mushy.

Can I add protein to Panzanella?

Absolutely! Grilled chicken, tuna, or mozzarella are great additions if you want to make the salad more filling.

Nutrition

This classic Panzanella is not only delicious but also a nutritious option. It’s rich in healthy fats from the olive oil, packed with vitamins from the vegetables, and provides a good source of carbohydrates from the bread. Enjoy it as a wholesome meal or a side dish to complement any main course.

Conclusion

Traditional Panzanella is a testament to the beauty of simple ingredients coming together to create something magical. Whether you’re reliving cherished memories or creating new ones, this dish is sure to become a favorite in your kitchen. I hope you enjoy making and sharing this taste of Tuscany as much as I do. Buon Appetito!

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Chicken Enchilada Salad Wraps | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Chicken Enchilada Salad Wraps

Intro

There’s something magical about recipes that bring back fond memories of family gatherings and cozy evenings. One of my favorite memories is of family picnics at the park, where my mom would pack a basket full of delicious and easy-to-eat meals. Among the assortment of sandwiches and snacks, her Chicken Enchilada Salad Wraps were always a hit. These wraps are the perfect blend of flavor and convenience, making them ideal for any occasion, whether it’s a quick lunch or a delightful picnic treat. Today, I’m excited to share this beloved recipe so you can enjoy these wraps as much as my family has over the years.

Why You’ll Love It

Chicken Enchilada Salad Wraps are the ultimate combination of flavor, ease, and versatility. Here’s why you’ll fall in love with this recipe:

  • Quick and Easy: With just a few simple ingredients, you can whip up these wraps in no time.
  • Flavorful: The creamy, spicy filling is balanced with fresh ingredients, making each bite a burst of deliciousness.
  • Versatile: Perfect for a quick meal, packed lunch, or a picnic snack.
  • Healthy: Made with light cream cheese and sour cream, these wraps are a lighter option that doesn’t compromise on taste.

Ingredients

  • 4 oz light cream cheese, softened
  • 1/2 cup sour light cream
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1 clove garlic, minced
  • 1 can (12.5 oz) Swanson Premium Chicken, drained
  • 1 cup shredded cheddar cheese
  • 1 can (10 oz) diced tomatoes with green chilies, drained
  • 1/4 cup diced green onions
  • 2 tbsp fresh cilantro, chopped
  • 2 cups lettuce, chopped
  • 6 burrito-sized tortillas

Instructions

  1. In a medium bowl, blend together the light cream cheese, sour cream, chili powder, cumin, and minced garlic until smooth and well combined.
  2. Fold in the shredded cheddar cheese, Swanson Premium Chicken, drained tomatoes with green chilies, diced green onions, and chopped cilantro into the cream cheese mixture.
  3. Lay out the burrito-sized tortillas and divide the chicken mixture evenly among them.
  4. Top each tortilla with a portion of the chopped lettuce.
  5. Roll up each tortilla burrito-style, tucking in the sides as you go.
  6. Serve immediately or wrap in foil for later. Enjoy!

Tips

For the best Chicken Enchilada Salad Wraps, consider these helpful tips:

  • Ensure the cream cheese is softened for easier mixing.
  • To make rolling easier, slightly warm the tortillas before filling.
  • Cut wraps in half diagonally for easy handling, especially for packed lunches or picnics.

Variations & Substitutions

The beauty of this recipe is its flexibility. Here are some variations and substitutions you might consider:

  • Spice Level: Adjust the chili powder for more or less heat, or add a dash of hot sauce for an extra kick.
  • Protein: Swap the canned chicken for grilled chicken breast or rotisserie chicken for a different texture.
  • Cheese: Try using Monterey Jack or pepper jack cheese for a different flavor profile.
  • Tortillas: Use whole wheat or spinach tortillas for added nutrition.

Storage

These wraps are best enjoyed fresh, but they can also be stored for later:

  • Refrigerate: Wrap each enchilada salad wrap tightly in plastic wrap or foil and store in the refrigerator for up to 2 days.
  • Freeze: Although not recommended due to the fresh ingredients, you can freeze wraps without the lettuce for up to 1 month. Thaw in the refrigerator before adding fresh lettuce and serving.

FAQ

Can I make these wraps ahead of time?

Yes, you can prepare the filling a day in advance and store it in an airtight container in the refrigerator. Assemble the wraps just before serving to ensure they remain fresh and crisp.

What can I serve with Chicken Enchilada Salad Wraps?

These wraps are a meal on their own, but you can serve them with a side of tortilla chips, salsa, or a fresh fruit salad for a complete meal experience.

Can I make this recipe vegetarian?

Absolutely! Replace the chicken with canned black beans or grilled vegetables for a delicious vegetarian version.

Nutrition

While exact nutritional values can vary based on specific brands and quantities used, here’s an approximate breakdown per serving (1 wrap):

  • Calories: 320
  • Protein: 20g
  • Carbohydrates: 28g
  • Fat: 14g
  • Fiber: 3g

Conclusion

Chicken Enchilada Salad Wraps are a delightful blend of convenience and flavor, making them a fantastic choice for any meal or occasion. Whether you’re packing a lunch for work, planning a picnic, or simply looking for a quick and satisfying meal at home, these wraps are sure to please. Give this recipe a try, and I hope it becomes a staple in your household, just as it has in mine. Enjoy every bite!

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