There was a time when the kitchen felt like the center of everything in my life — music playing, food simmering, conversations unfolding naturally. Hosting came from abundance. From familiarity. From a life that had a predictable shape. I could do it with my eyes closed, and I loved cooking for other people.
It doesn’t come easily to me anymore. And I miss it terribly.
I still want to plan meals and think about menus and set a table that makes people feel welcome. The desire is there. But the execution isn’t. I can’t seem to bring it together. I can’t even remember the last time I hosted a dinner — I think it was August of 2024, for my friend Frank’s birthday. That night stands out because it may have been the last time before things really started to fall apart.
Divorce takes time in ways no one really prepares you for. Not just emotionally, but practically. The paperwork. Accounts being divided. Address changes. New email accounts. Credit cards. Cell phone plans. Insurance. Responsibilities that arrive all at once and don’t care how tired you are. Learning how to survive on a single salary after building an entire adult life around two.
It’s administrative and exhausting and constant. It hums in the background of everything. It’s relentless.
And all of that exists alongside the good things.
New people. New connections. Moments of genuine laughter. Small sparks of excitement I didn’t expect to feel again. I often feel suspended between who I was and who I’m becoming — not fully either, but carrying pieces of both.
I heard a song recently that stopped me in my tracks — Two Things Can Be True. It put words to something I’ve been living without knowing how to name.
I am overwhelmed by the realities of rebuilding a life, and still grateful for what’s growing. I am grieving what’s gone while feeling hope for what’s ahead. I miss the ease of my old identity while trusting that something meaningful may return in a different form.
Two things can be true.
Right now, I’m learning to let both truths sit at the same table.
I don’t have answers yet. I don’t have a new rhythm fully formed. What I do have is honesty about where I am — and permission to stop pretending I have energy for things I don’t.
People assume you’re grieving the breakup. And yes, of course you are. But the truth is bigger, harder to explain, and nearly impossible for people who haven’t lived it to understand.
When someone leaves after two decades, they don’t just take themselves. They take the traditions, the rhythm, the structure, the “us” that once made the season make sense.
You’re left standing in the middle of your home holding ornaments from a life that doesn’t exist anymore.
And no one talks about that part.
What do you do with the decorations?
This is the question that ambushes you — in a basement, in an attic, or a storage unit where the air smells like cardboard and endings.
You open a box and feel your stomach drop. Not because it’s filled with Christmas décor, but because it’s filled with your old identity.
Stockings you chose together. An ornament from your first year of marriage. A tree skirt you bought during a year when you still believed in forever.
You ask yourself: Do I throw these out? Do I keep them? Do I force myself to use them so it all feels “normal”? What even is normal now?
No answer feels right. And that’s the part no one talks about — how the smallest things become emotional landmines.
Family can feel “too familiar” to feel comfortable
Family is supposed to feel comforting. And mine really is loving and supportive in all the ways that matter.
But healing can make even familiar spaces feel unfamiliar. Sometimes being with the people who know you best brings up old versions of yourself — versions you can’t quite access anymore. It’s not about them at all. It’s about how much your life has shifted.
They remember the “before” you. You feel that version when you’re around them. And you miss the old you. But that person doesn’t exist anymore. And not by choice. The contrast can sting in ways that are hard to put into words.
None of that is their fault. Friends and Family care. They want to help. They show up.
It’s just that their traditions, their rhythms, their normal — all highlight how much your world has changed.
The grief isn’t about them. It’s about realizing you don’t feel like the same person anymore, even in the places that once felt most like home. But their traditions remind you of who you were before your world shifted in a single moment. And it feels really, really heavy.
And then there’s the new chapter
A new home. A new space. Someone else’s traditions already in motion.
It’s tender, beautiful, and strangely disorienting to build a sense of “yours” in a place that was fully “theirs” long before you arrived. You’re grateful to be welcomed into a warm, loving, established holiday rhythm — yet quietly aware that you’re still figuring out where your own pieces fit, and which ones you even want to keep.
All while carrying the truth that your name has been pulled off Christmas card lists, that you won’t be invited to chicstmas parties or celebration dinners with old friends, and that the Christmas Eve tradition you once treasured doens’t exisit for you anymore, because “he” will probably be there, so you can’t be. It’s all so confusing.
There’s no guidebook for how to blend your past, your grief, and someone else’s long-held traditions. I’m just trying to learn as I go.
So I’m not trying to reinvent anything this year
I’m not forcing myself to be festive. I’m not trying to create brand-new traditions overnight. I’m not pretending to be healed or wise or above it all.
I’m doing one small thing at a time. Whatever doesn’t hurt. Whatever feels honest.
Maybe I’ll light a Christmas candle. Maybe I’ll cook something comforting. Maybe I’ll simply admit, “This is still hard, and that’s okay.”
And maybe that’s enough for now
Not a lesson. Not advice. Just the truth of where I am.
I’m slowly rebuilding a life that feels like mine — and trusting that, in time, the holidays will begin to feel like mine again too.
For nearly two decades, Friendsgiving was my holiday. Some years it was an elegant dinner party, others it was an all-out rager—but no matter the form, it was always a celebration of food, friendship, and good times. I’d spend days (weeks) planning, cooking, and setting up the gratitude tree. And every year, without fail, my friends looked forward to one thing most: my Thanksgiving Pizza.
A flatbread layered with cranberry sauce, shredded turkey, stuffing, melted cheese, and a drizzle of gravy—the ultimate bite of Thanksgiving comfort. It started as a leftover experiment and became a tradition that outlasted many others.
I would often decorate my tree early, in time for Thanksgiving, with leaves, lights and custom cut outs with conversation starters and statements of gratitude.
This year, one year after my husband left to start a new life, I find myself reflecting on those memories with a complicated mix of joy and ache. I miss those days. The laughter, the fullness—both of heart and table. I am trying to make peace with the memories, but it’s harder than most can imagine. Sometimes I scroll through old photos and feel the warmth of those moments rise up—then just as quickly, a wave of sadness follows. My mind whispers, If it ended, did it even matter?
But deep down, I know it did. The joy was real. The laughter, the toasts, the music echoing through the kitchen—it all mattered. Even if that chapter closed, it was once full of love. I’m still learning to hold both truths at once: that something can be beautiful and still end; that gratitude and grief can share the same table.
So, as I move through this holiday season, I’m grateful for both the old and the new—the people who once filled my home, and the ones who will someday gather around my table again. One day, I’ll host another Friendsgiving, with new faces and fresh traditions. And when I do, I’ll proudly make that Thanksgiving Pizza again—because some traditions are worth keeping.
Until then, I wish you a holiday filled with love, laughter, and the kind of feast and merriment that makes memories worth savoring.
Thanksgiving Leftovers Pizza
Flatbread style pizza is layered with tart cranberry sauce, covered in shredded turkey, topped with savory stuffing then smothered with cheddar cheese and finished with gravy!
When tradition was too hard to face, I embraced a new culture.
Last year was the hardest Thanksgiving of my life. I was too fragile to be alone, yet too broken to join a holiday table. My world had just collapsed, and I could barely eat, let alone celebrate. My sister and cousin—two of the most wonderful humans in the world—didn’t leave my side. They each canceled their own plans with their families and significant others, choosing instead to sit with me during one of the darkest weeks of my life.
I can’t recall who suggested it, but one of them said we should do something completely different that year—no turkey, no stuffing, no reminders of what I’d lost. “Let’s go out for Greek,” they said, and that’s exactly what we did.
The idea felt strange at first, but I agreed because I couldn’t bear anything that resembled the life I once knew. The thought of other families gathered around their tables, laughing, sharing, celebrating—it was too much. My husband had already moved on with someone else long before he officially left. That week, he was with her. I knew it. And that truth lived like a weight in my chest I couldn’t breathe through.
When we arrived at the bustling Greek restaurant in upstate New York, we were welcomed joyfully to sit amongst the many others who, for whatever reasons of their own, were also not celebrating Thanksgiving in the traditional manner. There was something comforting about knowing I wasn’t the only one who needed a reason to be there and not somewhere else that evening. It smelled of lemon, garlic, and roasted tomatoes—warm, but not familiar.
I sat there, quiet, unable to pretend I was having fun, but for the first time in days, I decided to try a real meal. I ordered shrimp baked with tomatoes and feta. The dish was rich with olive oil, garlic, and herbs—finished with briny melted feta that finished the dish. It was simple, but soulful. And it was as far away from a traditional Thanksgiving dinner as I could get. It was in that Greek restaurant, surrounded by two people who refused to let me face the world alone, I began to realize how different my life was about to become. It was both a humbling and overwhelming realization.
This is the very meal I ate that night- Greek shrimp with tomatoes and feta from Athos Restaurant in Albany, NY
That meal was the first thing that stayed down in days—and it would become one of the last full meals I ate for a long time to come. Dark days were ahead for me, and my relationship with food would reflect that.
As I reflect on the anniversary of that time in my life, I wanted to honor it by recreating the meal that marked the end of Thanksgiving as I once knew it—and the beginning of something unknown. It reminds me that comfort doesn’t always come from what’s familiar. Sometimes it’s found in the unexpected—new flavors, new traditions, new beginnings.
Greek Shrimp with Tomatoes and Feta (Easy One-Pan Mediterranean Dinner)
Inspired by an award winning Greek restaurant, this simple, delicious Mediterranean dinner is baked in one pan and ready in under 30 minutes. A simple, delicious Mediterranean dinner– baked in one pan and ready in under 30 minutes. Saute onions, tomatoes and garlic. Then, sdd shrimp and feta and bake until bubbly.
I’ve always believed that food tells our stories—especially the ones we don’t have words for. And for a long time, I couldn’t tell mine…
When my marriage ended unexpectedly, the kitchen—a place that once felt alive and creative—fell silent. Cooking had always been my love language, not just to others but also to myself. But when love itself felt lost, so did my connection to food. There were nights I tried to cook again. I’d plan something, gather the ingredients, and then abandon it halfway through. Other nights, I’d make a full meal… only to let it sit untouched on the counter until morning.
I wanted to want food again, but I just couldn’t.
I lost a lot of weight on this journey—not because I wanted to, but because food just made me sad. Every meal reminded me of a memory– then just as quickly, I’d be reminded that no new memories were being made around my dining room table that was once filled with feast and merriment. It was all too much.
Grief robs you of your appetite. It robs you of energy, taste, curiosity—sometimes even the will to nurture yourself.
Friends & Support
What I didn’t expect was how grief changes your social appetite too.
When you go from being in a couple to being single, something really hard happens. You stop getting invited to dinners and events and social occasions that you once were an integral part of. You get treated as if there is something wrong with you. And people treat you like you have something contagious that they don’t want to catch. I’m come to call it divorce disease. Then, there are the times you do get an invitation and you can’t tell if it’s pity, or if people still genuinely want you there. Your new single nature makes everyone uncomfortable– but no one more than the person who has show up newly alone and go home feeling embarrassed, uncomfortable and unsteady about it all. It’s one of the hardest things to overcome when you have to go through this. It’s all a mind game. And it all happens around a table.
So for a long time, I avoided those gatherings. The thought of clinking glasses and small talk around shared plates made me ache with discomfort. I would stress over the check coming and how to pay for my single, uneaten portion, when surrounded by couples—things I hadn’t had to consider in more than twenty years.
Then, slowly, small threads began to pull me back toward connection. A check-in from an old friend. A dinner invitation from a new one. A place saved for me at a holiday table. Each small kindness reminded me that I was still part of the world—and that I mattered.
It was during this time that one person—someone patient and kind —began to remind me what nourishment could feel like again. A dinner invitation that would, in time, change everything. But in that moment, the bravery came simply from me saying yes to sitting down and sharing a meal, and keeping it down. The courage to let someone in who cared enough to feed not just my body, but also my spirit.
Beginning to recognize and accept those quiet acts of care were the signs of the healing—proof that comfort isn’t just something we eat. It’s something we offer each other as humans.
Back to roots with comfort food.
When I was a kid, chicken pot pie was my favorite dinner. Not the homemade kind—the ones that came frozen from the grocery store in a little foil tin. I didn’t wait by the oven or watch it brown; I just looked forward to it being ready to eat. I didn’t know it then, but chicken pot pie was my childhood comfort food.
Years later, when I started Feast & Merriment, one of the first recipes I shared was a homemade version of that childhood favorite. It even ended up published in Greenwich Lifestyle Magazine as a feature recipe. Back then, when it was published, food was my greatest joy—a way to show love, inspire connection, and make people feel cared for.
It’s funny how food can carry us home, even when “home” no longer looks the same. Maybe that’s why comfort food is called comfort food. It doesn’t just taste good—it reminds us that even after loss, there’s still warmth to be found.
So, as I relaunch Feast & Merriment 2.0, it only feels right to start where it all began—with the dish that started it all back in 2010.
Chicken Pot Pie
A buttery crust, creamy sauce, and perfectly seasoned chicken and vegetables come together in this homemade classic. It’s pure comfort food—rustic enough for a cozy night in, elegant enough to serve to guests.
So here’s to nourishment in all its forms—the meals we share, the ones we abandon, and the ones that remind us, slowly and tenderly, that we’re still alive.
With love and gratitude, Chrissy 💛
What’s your ultimate comfort food? I’d like to know.
Is it something your mom made? Something you discovered later in life? Share your story in the comments below.
Lemon Chicken is just simply a perfect recipe. It doesn’t try to be clever– it just delivers exactly what it exactly what it promises: lemony, roasted chicken done right. Boneless, skin-on chicken breasts are oven roasted in a lemon garlic sauce until the skin is crisp, the meat stays juicy, and the pan sauce tastes like something you worked much harder on than you actually did.
You can’t really go wrong here. (Unless you don’t like lemon. In that case, this is not your chicken.)
Why I love this Lemon Chicken Recipe
This is a one of my favorite “go-to” Ina Garten recipes for weeknight, bistro style cooking. It’s classic cooking with bold flavors, uncomplicated flavors–done right, which is kind of Ina Garten’s whole thing.
Bone-in, skin-on chicken stays juicy and gets properly browned
Lemon is present, not muted which is often the case.
The sauce builds naturally from the pan without extra steps or thickeners
It’s hands off cooking – the pan juices do all the work.
Combine lemon, garlic, wine and herbsAdded seasoned boneless chicken breastsBake until chicken reaches doneness and let rest3 Simple Steps to make weeknight Lemon Chicken
What Makes This Lemon Chicken Work
A lot of lemon chicken recipes miss the mark by leaning too hard into acidity or sugar. This one doesn’t. The lemon is bright, the garlic is present without being sharp, and the chicken absorbs all the flavors on it’s own without you having to do the work.
Because the sauce forms directly from the roasting juices, it has depth and body without needing cream, butter, or flour. What you get is honest lemon and garlic flavor and a pan sauce you’ll want to spoon over everything on the plate. (Especially Roasted or mashed potatoes!)
Pro Tips for Lemon Chicken
Don’t rush the browning. Color matters here.
Use real lemons, not bottled juice. You’ll taste the difference.
Let the chicken rest briefly before serving so the juices settle back into the meat.
None of this is complicated, but it does reward paying attention.
Use a Meat thermometer to temp the meat and pull it at 160°F. (It will reach 165°F quickly while resting)
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The hardest part of this recipe is sourcing skin on, boneless breasts. Bell and Evans sells them in my local market and when they don’t have them, I ask the butcher to de-bone them for me (or I do it myself.) But its a layup when I find them ready to go in the poultry aisle.
What to serve with Lemon Chicken
The answer is simple- roasted, smashed or mashed potatoes with green beans or broccolini. These sides are understated and let the chicken carry the plate. They soak up the sauce and bring the whole dish together.
Winner winner, chicken dinner!
A simple recipes the delivers big on flavor and easy enough for a cook of any level. The only qualification you need is that you have to like lemon!
This lemon chicken is all about crisp skin, real lemon, and a garlic-forward sauce that’s good enough to drink. Minimal effort, maximum payoff.
Prep Time15 minutesmins
Cook Time35 minutesmins
Course: dinner
Cuisine: Mediterranean
Keyword: lemon
Servings: 4people
Ingredients
1/4cupgood olive oil
3tablespoonsminced garlic9 cloves
1/3cupdry white winepinot Grigio, Gavi, Sav blanc
1tablespoongrated lemon zest2 lemons
2tablespoonsfreshly squeezed lemon juice
1 1/2teaspoonsdried oregano
1teaspoonminced fresh thyme leaves
Kosher salt and freshly ground black pepper
4boneless chicken breastsskin on (6 to 8 ounces each)
1lemon
Instructions
Preheat the oven to 400° F.
Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don’t allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 by 12-inch baking dish.
Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.
Bake for about 30, depending on the size of the chicken breasts, until the chicken reaches 160°F and the skin is lightly browned. If the chicken isn’t browned enough, put it under the broiler for 2 minutes. Allow to rest for 10 minutes which will keep the chicken cooking. . Sprinkle with salt and serve hot with the pan juices.
When it comes to Super Bowl food, chicken wings are non-negotiable. But if you’re looking to surprise your guests and move beyond the usual buffalo wings, Chinese sticky wings are the kind of twist that instantly steals the show.
They’re glossy, sweet-savory, unapologetically sticky, and completely irresistible. The kind of wings people keep reaching for “just one more” of—until the platter is mysteriously empty.
The Secret to Perfect Sticky Chicken Wings
The magic of Chinese sticky wings comes down to texture and timing. Baking or roasting allows the glaze to thicken and cling, creating that glossy, lacquered finish without needing a fryer. As the sauce reduces, it coats the wings evenly and intensifies in flavor. The result is wings that are fall off the bone tender inside and a sticky, crispy outside, and deeply satisfying with every bite.
Perfect for Super Bowl Parties (and Any Crowd)
These wings are ideal for Super Bowl party food because they:
Pair easily with classic party sides
Balance out spicy dips and salty snacks
Appeal to a wide range of tastes
Look impressive with minimal effort
Set them out on a big platter, garnish with scallions or sesame seeds if you like, and watch them disappear faster than you planned.
Do Chinese Sticky Wings Reheat Well?
They actually do—which makes them great for entertaining. A quick reheat in the oven brings the glaze back to life and keeps the wings tender and sticky.
That said, the odds of leftovers are slim. Between kickoff, halftime, and post-game snacking, these wings rarely make it past the final whistle.
Sticky Wings that Wow the Crowd
If you want to serve something familiar yet surprising, Chinese sticky wings are the answer. They take everything people love about classic wings and give it a bold, flavor-forward upgrade that feels festive, fun, and just a little indulgent.
Perfect for the Super Bowl, perfect for parties, and absolutely impossible to resist.
These Chinese sticky wings are coated in a sweet, savory and spicy soy-ginger glaze and baked until glossy, caramelized, and irresistible. Easy to prepare and full of flavor, they’re the perfect for parties, game day, or casual entertaining.
Prep Time10 minutesmins
Cook Time45 minutesmins
Course: Appetizer
Cuisine: Asian
Keyword: party food, Super Bowl, wings
Servings: 6people or more
Author: Christina Collins | Feast & Merriment
Equipment
Sheet Pan with Raised Grid
Ingredients
3lbchicken wings
1/2tsptoasted sesame oil.
2tbspShaoxing wineMirin, or dry sherry
2tbspsoy sauce
2tbspbrown sugar or honey
1 1/2tbsphoisin sauce
1 1/2tbspoyster sauce
1/4cupketchup
1tbspchili garlic sauce
4clovesgarlicminced
1tbspgingerfinely grated
1/2tspfive spice powder
Instructions
Preheat the over to 350°F and pat dry the wings with paper towel and set aside. Combine all the remaining ingredients in a bowl and mix well. In a separate bowl marinate the chicken wings with half the marinade, reserving the remaining amount for basting. Marinate the wings for 30 minutes and no more than 1 hour.
One by one, shake off any excess marinade and place the marinated wings on a tin foil lined baking tray – preferably with a raised grid that has been sprayed with non-stick oil. (The grid helps with air circulation and crisping)
Bake for 25 minutes then baste and flip the wings. Bake for 10 more minutes and baste again. Then, after 10 more minutes, flip and baste one final time for a total cooking time of 45-50 minutes. The meat should be falling off the bones easily. Garnish with toasted sesame seeds, if desired .
Creamy, cheesy baked spinach and artichoke dip that can be made ahead and baked just before serving. It never disappoints—and there’s never a bit left.
Baked spinach and artichoke dip is a staple for a reason. It’s familiar, straightforward, and always welcome on the table—especially when it’s hot from the oven and served with something salty and sturdy for scooping. (Tortilla chips work perfectly.)
This version is creamy, cheesy, well-balanced and made with simple ingredients. It can be assembled ahead of time, baked just before serving, and set out without much thought.
Getting the Texture Right
The most important step in any hot spinach and artichoke dip is removing excess moisture.
The spinach needs to be fully thawed and squeezed dry, and the artichokes should be drained well and dried on paper towel before chopping. Taking the time to do this ensures the dip bakes up creamy rather than loose, with a texture that holds up from the oven to table.
TIP: Use a Nut milk bag to easily drain and dry frozen spinach. It works like a dream!
A Make-Ahead Dip That Never Disappoints
This baked spinach and artichoke dip recipe can be fully assembled up to a day in advance and refrigerated until you’re ready to bake it. Pull it out about an hour before it goes into the oven, then bake and broil until warm and lightly browned on top. Deliciousness delivered–oven to table.
What to Serve with Hot Spinach and Artichoke Dip
Serve this hot spinach and artichoke dip warm, with crackers, tortilla chips, or toasted bread. I particularly like Tostitos scoops for this.
Pro Tips for the Best Baked Spinach & Artichoke Dip
The key to success is very dry Spinach and artichokes. For the spinach, use a Nut milk bag to easily remove all the moisture from the frozen spinach. You will use this over and over again for basic spinach dip, creamed spinach, spinach in pasta sauce- its a great tip!
Creamy baked spinach and artichoke dip made with cream cheese, sour cream, spinach, and artichokes. A make-ahead, oven-baked appetizer that’s perfect for parties and entertaining.
Prep Time20 minutesmins
Cook Time30 minutesmins
Course: Appetizer
Cuisine: American
Keyword: make ahead, party food, Super Bowl
Servings: 8people
Ingredients
Nonstick neutral flavored cooking spray
8ouncescream cheeseat room temperature
1/2cupsour cream
1/4cupmayonnaise
1clovegarlicgrated
10-ouncespackage of frozen spinachthawed, drained, squeezed dry as much as possible. (Tip: use a nut milk bag to squeeze the moisture out most easily.)
14-ouncecan artichoke heartsdrained very well and roughly chopped
1/2cupshredded whole-milk mozzarellaShred your own! Recommended: Polly-o
3/4cupfreshly grated Parmesan
Kosher salt and freshly ground black pepper
CrackersTortilla chips or toasted bread, for serving
Instructions
Position a rack in the upper third of the oven and preheat to 350° F. Spray a 1-quart baking dish with nonstick cooking spray.
Put the cream cheese, sour cream, mayonnaise and garlic in a large bowl. Mix vigorously until combined and smooth. (If you prefer, you can use a stand mixer fitted with the paddle attachment.) Add the spinach to the cream cheese mixture, breaking it up as you add it. Add the artichokes, mozzarella and 1/2 cup of the Parmesan, mixing to combine. Season with salt and pepper. Transfer the mixture to the prepared baking dish and top with the remaining 1/4 cup Parmesan.
Tip: You can refrigerate this dip fully prepared and ready to bake for up to a day in advance. Take out an hour before baking and bake.
Bake until the dip begins to bubble, 20 to 25 minutes. Turn the oven to broil and continue to cook, keeping an eye on it so it doesn't burn, until the top is golden brown, about 5 minutes. Serve warm with crackers, chips or toasted bread.
Slow cooker buffalo chicken meatballs are an awesome twist on classic buffalo wings, delivering all that craveable bold and tangy flavor you expect from wings, but without the messy fingers.
They’re perfect for game day, casual gatherings, or anytime you want a crowd-pleasing appetizer that is sure to get the crowd buzzing. Set them out with toothpicks and watch them disappear.
Why These Slow Cooker Buffalo Chicken Meatballs Are Perfect for Game Day
Instead of frying wings or juggling trays in the oven, these meatballs simmer gently in the slow cooker, soaking up buffalo sauce and staying tender from start to finish. These means you have more time to cheer on your favorite team and hang with the crowd! (It also means you won’t have guests with messy wing fingers on your couch!)
Why You’ll Love These Buffalo Chicken Meatballs
A fun twist on classic buffalo wings—all the flavor, none of the fuss
Lower calorie than traditional wings, especially when slow-cooked instead of fried
Easy to make with simple ingredients and minimal prep
Gluten-free adaptable by using gluten-free panko
Low Calorie, Big Buffalo Flavor
If you love buffalo chicken wings but don’t love the calorie commitment, these Slow Cooker Buffalo Chicken Meatballs are about to become your favorite bite. They deliver that same bold, tangy buffalo flavor you crave—just in a bite-sized, meatball form. Swapping wings for ground chicken reduces calories dramatically, but without sacrificing any of that indulgent and satisfying buffalo flavor.
2 Quart Slow Cooker (For Dips and Small Meals)
Perfect for dips—and just enough dinner.
From warm party dips to small-batch pulled pork and stews, this 2-quart slow cooker is perfect when a full-size model is simply too much.
Use a cookie scoop when forming the meatballs. It keeps them uniform in size so they cook evenly and look polished on a platter.
Don’t overmix the chicken mixture—gentle mixing keeps the meatballs tender, not dense.
Stick with the right hot sauce. I strongly recommend Frank’s RedHot for authentic buffalo flavor. And just to be clear—never Tabasco. It’s a completely different sauce and won’t give you that classic buffalo taste.
Keep them warm for serving. The slow cooker doubles as the perfect serving vessel for parties.
Make Them Gluten-Free
This recipe is easy to adapt for gluten-free guests. Simply swap regular panko for gluten-free panko breadcrumbs—the texture and flavor stay spot on, and no one will notice the difference
Perfect for Super Bowl or Any Casual Occassion
These buffalo chicken meatballs are one of those recipes that disappear fast. They’re bold, comforting, and just a little lighter than the original—proof that you don’t need wings to get your buffalo fix. Serve them straight from the slow cooker with toothpicks, add celery sticks and your favorite Blue cheese dip on the side, or pile them onto a platter for game day grazing.
Blue Cheese Dip
This homemade creamy blue cheese dressing is perfect over a salad, heirloom tomatoes, or for dipping wings, shrimp or veggies. You will never buy store bought again!
These Slow Cooker Buffalo Chicken Meatballs are a fun twist on classic buffalo wings, delivering the same bold, tangy heat in an easy, bite-sized form. These low calorie, tender chicken meatballs are simmered low and slow in buffalo sauce making them perfect for game day, casual gatherings, or any time you want a crowd-pleasing appetizer without the mess of wings.
Prep Time20 minutesmins
Cook Time2 hourshrs10 minutesmins
Course: Appetizer
Cuisine: American
Keyword: buffalo sauce, party food, slow cooker, Super Bowl
Servings: 10people (2 meatballs each)
Author: Christina Collins | Feast & Merriment
Cost: $15
Equipment
1 small (2.5 qt) slow cooker
Ingredients
1lbground chicken
¾cuppanko breadcrumbs
1large egg
½teaspoongarlic powder
½teaspoononion powder
2green onionsscallions, thinly sliced
Kosher salt and freshly ground black pepperto taste
¾cupbuffalo sauceRecommended Frank’s Classic Hot Sauce
¼cupblue cheese dressing
Instructions
Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
In a large bowl, combine ground chicken, Panko, egg, garlic and onion powder and green onions; season with salt and pepper, to taste. Using a fork, stir until well combined. Roll the mixture into small meatballs. (Tip: Use a 1.5 inch tablespoon cookie scoop for consistency.)
Place meatballs onto prepared baking sheet and bake for 4-5 minutes, or until all sides are browned.
Place meatballs into a slow cooker. Add buffalo sauce and gently toss to combine. Cover and cook on low heat for 2 hours.
Serve with your favorite Blue Cheese Sauce on the side for dipping.
There’s a reason beer cheese dip shows up on so many pub menus—it’s impossible to resist. It’s rich, indulgent, salty, and perfect for sharing with friends.
Beer Cheese Dip Is the Ultimate Crowd-Pleaser
Beer cheese dip is one of those things most people don’t think to make at home. It’s something you order at a beer garden or pub, served warm with soft pretzels and a cold drink, and somehow it always feels a little special. But the truth is, it’s surprisingly simple to make—and once you do, you’ll wonder why it ever felt like a “restaurant-only” dish.
Use good quality ingredients and be sure to grate the cheese by hand.
What to Serve with Beer Cheese Dip
Soft pretzels are the classic pairing, but they’re far from the only option. Crusty bread, pretzel chips, tater tots, or crisp vegetables all work beautifully with this beer cheese dip.
Soft pretzels or pretzel bites
Crusty bread cubes (sourdough, rye, or baguette)
Tortilla chips
Kettle chips
Smoked Sausage or Kielbasa slices
Grilled Bratwurst slices
Roasted Baby Potatoes
Tater tots
Tips for a Smooth, melty Beer Cheese Dip
A few small techniques make all the difference when making beer cheese dip at home:
Keep the heat low and steady
Add the cheese gradually, stirring as you go
Use freshly shredded cheese for the best melt (very important to shred your own cheese)
Taste and adjust seasoning at the end
Taking your time here ensures a dip that’s cohesive, flavorful, and easy to scoop—just the way it should be.
The Best Beer to Use for Beer Cheese Dip
When it comes to beer cheese dip, simple is best. A mild lager, pilsner, or wheat beer adds flavor without overpowering the cheese. You’re not trying to make the dip taste like beer—you just want that subtle malty note that rounds everything out.
Skip anything too bitter or hoppy, which can throw off the balance. If it’s a beer you enjoy drinking, it’ll work well in the dip.
2 Quart Slow Cooker (For Dips and Small Meals)
Perfect for dips—and just enough dinner.
From warm party dips to small-batch pulled pork and stews, this 2-quart slow cooker is perfect when a full-size model is simply too much.
Beer cheese dip can be made ahead, which makes it especially great for entertaining and perfect for Super Bowl parties. Store it in the refrigerator, then reheat gently on the stovetop or even better, slowly in a mini crockpot where it will stay hot for hours. To keep the Cheese warm for a party, it is important to keep the slow cooker covered. Stir occasionally.
If it thickens as it sits, a small splash of beer or milk will loosen it right up and bring it back to dipping consistency.
This easy beer cheese dip is rich, creamy, and full of flavor, made with real cheese and beer for the ultimate party pleaser (or a cozy, cold night at home!) Perfect for dipping pretzels, bread, or tortilla chips and ideal for game day or entertaining. Can be made ahead.
Prep Time15 minutesmins
Course: Appetizer
Cuisine: American
Keyword: Cheese dip, Dip, party food, superbowl recipes
Servings: 6people
Author: Christina Collins | Feast & Merriment
Equipment
1 small slow cooker- Optional but recommended
Ingredients
2Tablespoonsunsalted butter
3Tablespoonsflour
1cupwhole milk
½cupbeer- lager style recommended
1 ½cupsharp cheddar cheese – freshly grated, not packaged
½cupgruyere cheese- freshly grated
¼teaspoonpaprika
¼teaspoongarlic
½teaspoondijon mustard
½teaspoonkosher salt
Pretzel nuggets, tortilla chips, crusty bread or sliced sausage for dipping
Instructions
In a small sauce pan, gently heat the milt until warm but not boiling.
Meanwhile, in a medium sized saucepan, heat the unsalted butter over medium heat and whisk in the butter to make a roux. Cook the flour and butter for about two minutes.
Slowly whisk in the warm milk, adding a small amount at a time, until all the milk has been added and combined into a smooth texture. Slowly whisk in the beer. Bring to a gentle simmer, whisking often for about 5 minutes or until thickened enough to coat the back of a spoon
Reduce the heat to low and whisk in the seasonings and one handful at a time of the grated cheese until the cheese is fully melted. Taste for seasoning.
Warm a ceramic bowl in an oven before serving to keep the dip hot longer. Or better yet, serve in a small crock pot set to warm/low for hot dip for up to 2 hours. Serve with sides of your choice such as warm pretzels, sliced sausage or crusty bread cubes or tortilla chips.
Notes
Helpful Tip:Grating your own cheese using a box grater is recommended because pre-shredded cheeses contain additives that prevent sticking and reduces the melting quality of the cheese.
This simple guacamole recipe is endlessly versatile. Serve it with tortilla chips for game day, spoon it onto tacos, or pair it with grilled meats and vegetables. It’s a dependable, no-fail recipe that fits any gathering—casual or celebratory.
Good Guacamole is all about the right ingredients
Guacamole doesn’t need much to be great. When the ingredients are fresh and the balance is right, a simple approach lets the avocados shine. This simple, classic guacamole recipe skips tomatoes entirely, keeping the texture and the flavor clean, bright, and balanced. Of course you could certianly add chopped tomatoes, but they tend it make the dip watery if not drained and dried properly and if it sits too long, can become mushy. I prefer a true, purist version where the avocados stay front and center.
Choosing the Right Avocados for Guacamole
The foundation of any great guacamole is perfectly ripe avocados. Look for avocados that yield slightly when pressed but still feel firm. Overripe avocados can turn the guacamole mushy, while underripe ones won’t mash smoothly or deliver enough flavor.
Using avocados at their peak makes this classic guacamole recipe rich and satisfying without needing extra ingredients.
Pro Tips for making great Guacamole
Use ripe—but not soft—avocados They should yield slightly to pressure without feeling mushy.
Use ripe—but not soft—avocados They should yield slightly to pressure without feeling mushy.
Season early, taste often. Salt brings out the avocado flavor; adjust lime and salt gradually.
Mash by hand, not a processor A fork keeps the texture fresh and rustic, not gummy
Add lime juice right away (and make sure it’s fresh) It brightens flavor and helps stop browning.
This guacamole is creamy, bright, and perfectly balanced. Made with ripe avocados, fresh lime juice, finely diced onion, and optional jalapeño, it’s a classic, no-fuss dip that lets avocado flavor shine. Ideal for game day, entertaining, or anytime you want a fresh, crowd-pleasing guacamole
Prep Time10 minutesmins
Course: Appetizer
Cuisine: Mexican, Tex-mex
Servings: 6people
Author: Christina Collins | Feast & Merriment
Cost: $10
Ingredients
3ripe avocados
2tablespoonsfresh lime juiceabout 1 lime
¼cupfinely diced red onion
1small jalapeñoseeded and minced (optional, to taste)
2tablespoonsfresh cilantrofinely chopped
½teaspoonkosher saltplus more to taste
Instructions
Halve and pit the avocados, then scoop into a bowl.
Mash gently with a fork, leaving some texture.
Stir in lime juice, onion, jalapeño, cilantro, salt, and garlic.
Taste and adjust salt and lime as needed.
Serve immediately, or press plastic wrap directly onto the surface to prevent browning.
The Thermoworks Dot® is the best leave in probe thermometer for for meat, fish & oil.
What is the Thermoworks Dot®
Simply put, the The Thermoworks Dot® is the best leave in probe thermometer for for meat, fish & oil. is a device that a probe is connected to. The probe is oven safe and monitors the temperature of anything including roasts, single steaks, fish and even frying oil. Imagine never having to worry about over or under cooking a cut of meat? That’s what this article is all about.
The Thermoworks Dot® is provides accurate and constant temperature readings so you can achieve perfectly cooked meals every time. A must-have for any home cook.
The Dot ensures I cook any roast to perfection!
When I started cooking as a hobby, I didn’t fully appreciate the value of a good meat thermometer, especially a “leave in” probe version that monitors the temperature of the meat while it cooks. Like many beginner cooks, I cooked mostly by time tables, recipe instructions, look and feel, but that never worked out perfectly. As I grew as a cook, I recognized the stress involved with achieving perfectly cooked meats. Hobbies aren’t supposed to be stressful! The Thermoworks meat thermometers changed everything for me. It gave me the ability to produce perfectly cooked roasts, steaks and even master the temp of oil while frying! My skills and passion for cooking shot up to the next level.
Understanding the DOT’s value
Let’s stop for a minute and do some basic calculations. I want you to think about your favorite roast recipe to use that as your benchmark, and then consider the average amount of time you spend sourcing, purchasing and prepping that cut of meat. Do you have that time frame in your mind? Now calculate the average amount of money spent on this meat, along with all the necessary seasonings. Now ask yourself, is their value in protecting the money and the time you have just invested in this meal? What is it worth to you to perfect this dish? I am going to assume that if you are reading this, we both already know the answer. You would have to be crazy to choose the “fingers crossed” method to ensure a perfectly cooked medium rare filet of beef or a throughly cooked turkey.
Thermoworks Dot® is the best leave in probe thermometer for for meat, fish & oil. vs the others
My now addiction to Thermoworks thermometers started with (And a cut of beef tenderloin!)
I had tried over versions of in-oven thermometers over the years and frankly, they don’t even compare. I had purchased a less expensive version from Amazon, that despite its great reviews, was made of cheap plastic, smelled toxic and was complicated to use. I used it maybe twice and it found its way to the back of a drawer somewhere.
I have used my own range’s built in thermometer many times (which comes fairly standard these days, yet no one seems to know about it). The problem with the built-in range thermometer was that is was highly inaccurate, hard to test accuracy, and the probe was very thick in comparison to Thermoworks meat thermometer’s slender probes. (They even make a needle probe for small, delicate cuts of meat!)
Determined to find a way to cook meats to perfection, I did extensive research on kitchen thermometers. I learned that Thermoworks was, by far, the leader in the industry, was recommended by chefs I follow like Alton Brown and Ina Garten, and America’s test kitchen, which I subscribe to and trust. So I decided to invest in my first Thermoworks purchase. My biggest regret was waiting so long to purchase a Thermoworks meat thermometer because it wasn’t long before I realized it was of the best kitchen investments I had ever made.
Thermoworks themselves apart from their competitors not just because of their superior products, but also because of their exceptional resources available to users. They provide easy to follow instructions, online support, instructional videos, temperature suggestions, recipes, and so much more. It’s rare to find a company with so much dedication to ensuring a good product experience to their users.
“I don’t just have one, I have three.”
Roasting two pork tenderloins at once, I can see the exact temperature of each.
I started off with one Thermoworks Dot® and after using to make a beef tenderloin without the stress of overcooking it, I was hooked! I ordered two more. Having multiples is now important to me because cuts of steak are often different thicknesses, pork tenderloins are different sizes, and sometimes I roast two chicken. Additionally, I often cook for folks who prefer a medium-well beef to my preferred medium-rare, so having multiples allows me more control.
Gifts for foodies
Within one month of my first Dot®, I ordered three more as gifts, because I couldn’t imagine each of my family members not having one.
While my sister and cousin trusted me and jumped right on the bandwagon, my mom was the most reluctant to embrace her gifted DOT. She is a bit more “old school” and frankly, less in need of a thermometer because, well, she cooks everything until it dry as a bone before declaring it done. (Sorry, Mom!) But, eventually, she took the plunge. And I am thrilled to report that mom is now one of the DOT’s biggest fans and uses it all the time!
The Dot® has quite literally, improved my cooking life. Because of the Dot®, I know that when I invest in a cut of rib eye, a roast chicken, a pork rib roast, or a cut of beef tenderloin, it’s going to be cooked to perfection. The Thermoworks Dot® tells me the exact internal temperature throughout the cooking process, and alerts me when my target temp is reached.
The Dot® is a simple to use in-oven thermometer. This means that you insert the probe into the center of the meat prior to putting it in the oven. You then set a target temperature using easy to use up and down buttons. Once set, the roast or steak goes in the oven. The Thermoworks meat thermometer digital display indicates the current internal temperature throughout the cooking process, which allows you to estimate time left until the meat is done, which means you can time your side dishes and the rest of your meal perfectly! Once the target temperature is reached, the meat thermometer will sound an alarm alerting you that your meat is done.
I cook pork roasts until 140° F and let it rest for at least 20 minutes, which brings the temperature up considerably, while also ensuring a juicy roast.
Cooking Tips
Always, always, always give your meat plenty of time to rest. Everyone underestimates the impact rest time has on the juiciness and tenderness of any meat. It will keep cooking for much longer than you think! Turkeys need at least 30 minutes of rest time.
Get to know your preferred temperatures. I like medium-rare beef so I set my DOT meat thermometer to 126°F degrees F. After rest time, it reaches about 130-132°F. I like bone in pork roast cooked medium to medium-well, so I set my DOT to 140°F and let it rest, which then reaches about 150+° F, depending on the cut.
Take time to check your thermometer’s accuracy using a properly made Ice Bath. (Instructions and resources come with all Thermoworks products. Their customer service and resources set Thermoworks apart from the rest.)
Change your batteries.
Thermoworks Products that I own, love and highly recommend:
The Thermopop is a great tool for novice chefs who are just getting started with working with Thermometers, as well as the professional cook who simply wants a quick, reliable temperature reading. No bells and whistles, just the real dea
The Classic Thermapen takes readings in less than three seconds, is accurate to less than a degree, and is designed to last for a long time not come. It turns on by opening the probe, so there are no one and off buttons to worry about. It folds up for easy storage.
