Pigs in a Blanket with Everything Seasoning & Parmesan

Pigs in a Blanket with Everything Seasoning & Parmesan are served with harissa ketchup and bourbon mustard for an elevated Superbowl favorite. These are honestly the best pigs in a blanket I’ve ever tasted!

Parmesan & Everything Bagel Pigs in a Blanket with Harissa Ketchup & Bourbon Mustard | Serendipity by Sara Lynn
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Norwegian Lefse

I originally posted a recipe for lefse in 2015, but I decided to update my post this year with my great-grandma’s recipe!  It’s 100% the best lefse I have ever had.  Also, you may notice some older pictures mixed in with the new ones.  On one hand, I really wanted some new, pretty pictures of my lefse. but on the other hand, I love the old photos of my brother and I making it together.  Enjoy the rare blonde-college-era Sara pics 😉

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Everything Bagel Popcorn

Everything Bagel Popcorn with Everything Spice & Nutritional Yeast

Growing up, one of my all-time favorite things to do was spend the night at my grandparent’s house.  My grandma and I would sew, take a ride in the golf cart, and have tea parties.  My grandpa would buy me ice cream and take me to breakfast after church on Sunday mornings.  Whatever sports game he was watching would blare throughout the house, and every time I smell Listerine, I think of my grandpa.  He has a green comb that he keeps on a side table next to his recliner.  My grandma has a violin hanging on a velvet backdrop across the room.  My grandparents have lived in this house my whole life, and it’s still one of my most comforting, happy places. Continue reading “Everything Bagel Popcorn”

Tater Tot Poutine

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Happy Thanksgiving!!!!!!  Today, my Canadian friend, Stephen, comes into town to experience real American Thanksgiving, so to celebrate, here’s a classic Canadian recipe!  If you read about my Canada trip, you know that I spent one late, post-beer night at Smoke’s Poutinerie, which I’ve been told is the classic around those parts.  I ate “traditional” poutine, some drunk college kids told me I look like Bjork, and then we piled into an uber and I woke up with a gravy hangover the next day.

Tomorrow, I also plan on waking up with a gravy hangover although I’m hoping this gravy is topped over a mountain of mashed potatoes and cornbread stuffing.  Yesterday I went to the liquor store after work, which was absolute utter madness, but I got some fancy gin, and I’m ready to party.  I will be spending my weekend surrounded by 40+ people who share my DNA, and I have dubbed myself the official gin + tonic maker for the weekend.

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When I asked in my Toronto post if it would be sacrilege to use tater tots instead of french fries in poutine, Stephen came back with a resounding “YES”.  However, because I have no manners, and because deep frying foods in my own house is something I avoid like spiders and vacuuming, tater tots were the obvious choice.  Plus, tater tots ♥

While we’re on the matter, would if be totally inappropriate for me to top mashed potatoes with gravy and cheese curds?  Do you think Stephen would just totally leave the country and never come back???  Would mashed potatoes + gravy + cheese curds be delicious with gin + tonics?  Or is that the gravy-hangover remedy??  If you have answers for these questions, pls let me know ASAP.  There isn’t much time before I pick up the Canadian from the airport and the festivities begin.

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Tater Tot Poutine
Serves 2

Ingredients

1 lb. tater tots (I eyeballed 1/2 of a 2 lb. bag)
2 Tbs. butter
2 Tbs. flour
1 clove garlic, minced
1 c. beef broth
Salt & Pepper, to taste
1/2 tsp. onion powder
1/2 tsp. thyme
1/2 c. cheese curds
Parsley, for garnish

Heat oven to 450* F.  Place the tater tots on a greased baking sheet making sure the tater tots don’t touch.  Bake for 15-20 minutes, flip, and bake for another 10-15 minutes.  You want them to be super crispy but not burned.

Meanwhile, heat the butter over medium heat.  Add the flour and whisk until smooth.  Add the garlic and cook until fragrant, about one minute.  Whisk in beef broth, salt, pepper, onion powder, and thyme.  Stir until thickened.  Keep warm.

Drizzle gravy over tater tots.  Top with cheese curds, and broil it in the oven until the curds are slightly melted.  Top with parsley, if desired.

Serve immediately.  Extra gravy optional, beer required.


xo Sara Lynn

*Song of the day: Cosmic Sass by Good Morning