Deviled Eggs hold a spot close to our hearts at Stewart Maple. In fact, it’s THE appetizer that everyone eagerly awaits for on Christmas day at our Goggie’s house from our Aunt Debbie (Goggie is what we call Gina’s mom – our grandmother. You’ll have to ask the Stewart Brothers on what exactly the story is with that name, but I can assure you this
Chicken wings are something that just isn’t going out of style…especially in the spirit of Gameday! With the College Football playoffs behind us and the Superbowl just a week away, there is no better way to celebrate the final football championship of the year than to sit down on the couch with some good, crispy chicken wings. Now, there are plenty of ways that maple
Guacamole. It’s simple, it can stand by itself as an appetizer (that stands NO chance in our house, as we can gobble down chips and guac almost as fast as an avocado will turn past it’s prime) or it can be used as a creamy and colorful topping to your salads, tacos, or morning eggs! But sometimes the simplicity of good ole’ guac feels little
October in our family holds a lot of special occasions. It’s Ma & Pop’s anniversary, we have 3 birthdays in the family, and even more occasions we celebrate with friends and family before the holidays really kick into gear. And whether you are celebrating something big with 15 people or a small celebration just the two of you, this dinner always makes it feel special.
Some nights of the week you just feel like you want to pig out! And this Maple-Dijon Pork Tenderloin has been a favorite of ours for YEARS. (If you’re a part of our #MapleMonday email list, you’ve probably seen this recipe raved about before! This is an incredibly flavorful and easy entrée for us, perfect for week nights, featuring maple syrup, tangy Dijon mustard, and
I am aware I am not the only one that grew up thinking brussels sprouts were better off in the garden than on my plate. They can be bitter and have a weird texture… just so unpleasant! But sweet potatoes have always been a favorite at our house and especially with a maple syrup drizzle! When Emily from FORK’D showed me this easy way to