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I'm a recent graduate from Columbia University, and from UC Berkeley before that (go Bears!). I spent my first two years of college aggressively eating Kraft mac and cheese and cup of noodles. So after that, I've come to appreciate fantastic recipes. And collect them like normal people collect stamps or spoons (okay I don't know if that's normal people behavior). Anyway, I wanted a place to store them and share them with people. So that's what this is. Hope you enjoy them!

Disclaimer: None of these are my own recipes, unless specified. This blog is intended to be a place to aggregate all the recipes that I like from various food blogs, and put them in an easy to browse location.

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Cream Cheese Wontons
Ingredients
8 ounces, weight Cream Cheese
2 whole Green Onions, Light Green And Dark Green Parts, Chopped
1 Tablespoon Sriracha Or Other Hot Sauce (more To Taste)
1 whole Egg
1/2 cup Water
24 whole Wonton Wrappers
  Vegetable Oil, For Frying
  Dipping Sauce:
2 Tablespoons Low Sodium Soy Sauce
3 Tablespoons Honey
1 teaspoon Vinegar Or Rice Wine Vinegar
1/4 teaspoon Sesame Oil
1 Tablespoon Sriracha, Or Other Hot Sauce
Instructions

Note: While working with the wonton wrappers, keep the opened package covered in plastic wrap and a towel as you’re working on each wonton. They dry out quickly!
In the bowl of a mixer (or you can do it by hand,) mix together the cream cheese, green onions, and Sriracha/hot sauce until totally combined (scrape the mixer bowl if necessary.)
In a separate bowl, mix together the egg and water.
One at a time, assemble the wontons: place approximately 1/2 teaspoon mixture on on corner of a wonton wrapper. Use your finger to “paint’ the egg wash all around the edges of the wrapper. Roll the wrapper on a diagonal, starting with the cream cheese corner and stopping when half the wrapper is rolled and the cream cheese mixture is inside. Bring up the two ends and use the egg wash to stick them together. Allow the remaining pointed end to naturally tuck backward. (The wontons should resemble tortellini.)
As you work, place the assembled wontons under plastic wrap or a light towel to keep them from drying.
Heat 2-3 inches of oil in a large saucepan or medium skillet to just under 350 degrees (you don’t want the oil too hot or it will burn the wontons! Experiment with a spare sheet of wonton wrappers to check.
About 4 to 5 at a time, fry the wontons for about 45 seconds to 1 minute, flipping carefully midway through to make sure they brown evenly. Remove it when you still think it could stand to slightly, brown a teeny bit more (because it will slightly brown in the seconds after you remove it from the pan!)
Drain the wontons on a paper towel and serve them with teriyaki sauce, hoisin sauce, etc.
If you’d like to make your own sauce, Mix together the sauce ingredients above. Taste and amounts as needed.
**It’s good to wait 5-10 minutes before serving the wontons, as the cream cheese filling can be quite hot.
Source: The Pioneer Woman
When I was a kid, there was this weird little chain fast-food Chinese place at the overly high-end mall near my house. It totally didn’t fit in there, but I loved going there after school and getting an order of cream cheese wontons. The first time I tried them I only did it because they came free with something else my mom had ordered me and I guess I was struck by a fit of trying not to be picky. Which didn’t happen often at age 8. But DAMN they were good. And they became a new favorite. I miss them, because even though I’m sure I could get cream cheese wontons at literally any little dumpling place in Chinatown, I feel like it won’t be the same as sitting outside in LA munching on these delicious, crispy, creamy balls of perfection.
Anyway that aside. Wontons and deep frying things have been a struggle for me for a while. And will probably continue to be a struggle for me. But I want to try this anyway. I’ll update with results.

Cream Cheese Wontons

Ingredients

  • 8 ounces, weight Cream Cheese
  • 2 whole Green Onions, Light Green And Dark Green Parts, Chopped
  • 1 Tablespoon Sriracha Or Other Hot Sauce (more To Taste)
  • 1 whole Egg
  • 1/2 cup Water
  • 24 whole Wonton Wrappers
  • Vegetable Oil, For Frying
  • Dipping Sauce:
  • 2 Tablespoons Low Sodium Soy Sauce
  • 3 Tablespoons Honey
  • 1 teaspoon Vinegar Or Rice Wine Vinegar
  • 1/4 teaspoon Sesame Oil
  • 1 Tablespoon Sriracha, Or Other Hot Sauce

Instructions

Note: While working with the wonton wrappers, keep the opened package covered in plastic wrap and a towel as you’re working on each wonton. They dry out quickly!

In the bowl of a mixer (or you can do it by hand,) mix together the cream cheese, green onions, and Sriracha/hot sauce until totally combined (scrape the mixer bowl if necessary.)

In a separate bowl, mix together the egg and water.

One at a time, assemble the wontons: place approximately 1/2 teaspoon mixture on on corner of a wonton wrapper. Use your finger to “paint’ the egg wash all around the edges of the wrapper. Roll the wrapper on a diagonal, starting with the cream cheese corner and stopping when half the wrapper is rolled and the cream cheese mixture is inside. Bring up the two ends and use the egg wash to stick them together. Allow the remaining pointed end to naturally tuck backward. (The wontons should resemble tortellini.)

As you work, place the assembled wontons under plastic wrap or a light towel to keep them from drying.

Heat 2-3 inches of oil in a large saucepan or medium skillet to just under 350 degrees (you don’t want the oil too hot or it will burn the wontons! Experiment with a spare sheet of wonton wrappers to check.

About 4 to 5 at a time, fry the wontons for about 45 seconds to 1 minute, flipping carefully midway through to make sure they brown evenly. Remove it when you still think it could stand to slightly, brown a teeny bit more (because it will slightly brown in the seconds after you remove it from the pan!)

Drain the wontons on a paper towel and serve them with teriyaki sauce, hoisin sauce, etc.

If you’d like to make your own sauce, Mix together the sauce ingredients above. Taste and amounts as needed.

**It’s good to wait 5-10 minutes before serving the wontons, as the cream cheese filling can be quite hot.

Source: The Pioneer Woman

When I was a kid, there was this weird little chain fast-food Chinese place at the overly high-end mall near my house. It totally didn’t fit in there, but I loved going there after school and getting an order of cream cheese wontons. The first time I tried them I only did it because they came free with something else my mom had ordered me and I guess I was struck by a fit of trying not to be picky. Which didn’t happen often at age 8. But DAMN they were good. And they became a new favorite. I miss them, because even though I’m sure I could get cream cheese wontons at literally any little dumpling place in Chinatown, I feel like it won’t be the same as sitting outside in LA munching on these delicious, crispy, creamy balls of perfection.

Anyway that aside. Wontons and deep frying things have been a struggle for me for a while. And will probably continue to be a struggle for me. But I want to try this anyway. I’ll update with results.

1 day ago
4 notes

Homemade Pesto

Sorry there’s no photo. That’s what happens when I post my original recipes instead of linking to someone else’s pretty food photography. I’ll see if I can snap something halfway decent next time I whip up some pesto. Anyway. Pesto is easy. This is a pretty basic recipe, nothing too fancy. My tips: (1) Be generous with the cheese. Because it’s delicious. (2) Pine nuts. Nothing else will do. Although if you’re really trying to watch costs, you can do half and half with walnuts I suppose. (3) If you don’t have a food processor right now, go get one right away. I just bought this one….$28 on Amazon for a full-size. Can’t really beat that deal anywhere! And it’s been working great so far.

Anyway, without further ado, RECIPE!

Ingredients

  • 1 1/2 cups of basil
  • 2/3 cups of Parmesan cheese
  • 3 cloves of garlic
  • 1/4 cup of pine nuts
  • 1/2 cup - 1 cup of olive oil
  • (optional) 1 teaspoon salt

Instructions

  1. Wash and dry basil.
  2. Cut the Parmesan cheese into cubes and pulse in the food processor for about 1 minute
  3. Add garlic and pine nuts and pulse until chopped.
  4. Add basil and pulse until smooth.
  5. Turn the food processor to a low speed and slowly add olive oil until the sauce reaches the consistency that you desire. Depending on the type of pesto you prefer, this could be more or less olive oil. Add salt if necessary for taste.

So the measurements on this are pretty fuzzy. Don’t go overboard on salt or garlic, but other than that, you can pretty much do what you want to get the taste you want. I’ve always wanted to make a creamier pesto so once I perfect that I’ll add options for that to this recipe.

2 days ago
0 notes
Seared Scallops with Spring Onion and Terragon Cream

Kaysee’s Summer Dinner Party Menu

A friend of mine invited us to her apartment in May for a dinner party. We all said we should make it a thing. We failed. So, I’m determined to actually make a dinner party happen sometime this month. But, it’s summer and my summer recipes are a challenge. So I’ve been having trouble planning. Here’s my tentative menu - tell me what you think!

Appetizers:
Spinach Artichoke Dip (vegetarian)
Mozzarella Cheese Buns (vegetarian)

Main Dishes:
Pulled Pork
Mini Spinach Quiches (vegetarian)

Dessert:
Chocolate Cream Pie

3 weeks ago
0 notes
Tortellini Primavera
Ingredients:
2 Tablespoons Butter
1 whole Medium Onion, Finely Diced
3 cloves Garlic, Minced
3 whole Carrots, Peeled And Diced
1 cup Cauliflower, Broken Into Small Pieces
1/4 cup White Wine
1/4 cup Chicken Broth
1/3 cup Heavy Cream
1/2 cup Grated Parmesan Cheese
  Salt And Pepper, to taste
8 whole Basil Leaves, Chopped (or Chiffonade)
3/4 cups Cooked Ham, Diced
1 cup Frozen Peas
  Extra Parmesan, For Serving
  Extra Basil, For Serving
1 pound Cheese Or Spinach Tortellini
Instructions:

Cook tortellini a couple of minutes less than package directions call for. Drain and set aside.
Melt the butter in a large skillet over medium-high heat. Add the onions and garlic and stir to cook for 1 minute. Add the carrots and cauliflower, stir, and cook 1 minute. Splash in wine and broth, then cook for 2 to 3 minutes, until the liquid reduces a bit. Stir in cream and Parmesan and stir.
When the mixture is hot, stir in peas, ham, salt, and pepper. Allow them to heat up in the sauce. When the sauce is hot, stir in the tortellini. Check for seasonings, add more if needed, and serve with extra Parmesan and basil.
Source: The Pioneer Woman
Summer vegetables. There’s nothing better. And something about pasta primavera always seems light and perfect for summer, even when you have a nice creamy sauce in it. Basically, can’t wait to try this. I’ll probably cut out the ham and use it for a vegetarian recipe, but I mean you can do so much with this recipe. I advise editing the veggies with whatever is in season and at the farmer’s market.
EDIT: I’m a fan. A was a fan. Basically, this was a hit. Cut down on the onions, and add some tomato in…it was a little cloyingly creamy and a bit of tomato would have really enhanced all the flavors. Also, I’m not a fan of the peas. But I don’t like peas ever. So something to think about. Also, don’t over-cheese the sauce. I’m always bad at that, because I get so excited about cheese. But you want the sauce to be thinner than cheesier.

Tortellini Primavera

Ingredients:

  • 2 Tablespoons Butter
  • 1 whole Medium Onion, Finely Diced
  • 3 cloves Garlic, Minced
  • 3 whole Carrots, Peeled And Diced
  • 1 cup Cauliflower, Broken Into Small Pieces
  • 1/4 cup White Wine
  • 1/4 cup Chicken Broth
  • 1/3 cup Heavy Cream
  • 1/2 cup Grated Parmesan Cheese
  • Salt And Pepper, to taste
  • 8 whole Basil Leaves, Chopped (or Chiffonade)
  • 3/4 cups Cooked Ham, Diced
  • 1 cup Frozen Peas
  • Extra Parmesan, For Serving
  • Extra Basil, For Serving
  • 1 pound Cheese Or Spinach Tortellini

Instructions:

Cook tortellini a couple of minutes less than package directions call for. Drain and set aside.

Melt the butter in a large skillet over medium-high heat. Add the onions and garlic and stir to cook for 1 minute. Add the carrots and cauliflower, stir, and cook 1 minute. Splash in wine and broth, then cook for 2 to 3 minutes, until the liquid reduces a bit. Stir in cream and Parmesan and stir.

When the mixture is hot, stir in peas, ham, salt, and pepper. Allow them to heat up in the sauce. When the sauce is hot, stir in the tortellini. Check for seasonings, add more if needed, and serve with extra Parmesan and basil.

Source: The Pioneer Woman

Summer vegetables. There’s nothing better. And something about pasta primavera always seems light and perfect for summer, even when you have a nice creamy sauce in it. Basically, can’t wait to try this. I’ll probably cut out the ham and use it for a vegetarian recipe, but I mean you can do so much with this recipe. I advise editing the veggies with whatever is in season and at the farmer’s market.

EDIT: I’m a fan. A was a fan. Basically, this was a hit. Cut down on the onions, and add some tomato in…it was a little cloyingly creamy and a bit of tomato would have really enhanced all the flavors. Also, I’m not a fan of the peas. But I don’t like peas ever. So something to think about. Also, don’t over-cheese the sauce. I’m always bad at that, because I get so excited about cheese. But you want the sauce to be thinner than cheesier.

3 weeks ago
4 notes
Stonefire Grill Recipes

This is a pretty neat article with a lot of Stonefire recipes to copy from the owners themselves. Now, unless you’re from Southern California, you’ve probably never had Stonefire. Well, it’s wonderful. And pretty much defined my high school.

I’ve highlighted the Walnut Pesto recipe down here, because it is my absolute favorite. (Ignore everything I said in literally my last post about pine nuts only, because whatever Stonefire does WORKS). But click through and try them all!

Walnut Pesto

Ingredients

  • 1 cup fresh basil leaves
  • 3/4 cup walnuts
  • 2 cups chopped fresh spinach
  • 3/4 cup grated Parmesan cheese
  • 4 cloves garlic, chopped
  • 1/2 teaspoon kosher salt
  • Dash black pepper
  • 1/2 to 3/4 cup olive oil
  • 1/2 cup heavy whipping cream
  • 6 cups cooked pasta (rigatoni OR penne)
  • Grated Parmesan cheese and chopped fresh basil for garnish

Instructions

To make Walnut Pesto, in a food processor, blend together basil, walnuts, spinach, 3/4 cup Parmesan, garlic, salt, pepper and 2 tablespoons olive oil until pureed. Add remaining olive oil in a slow stream while continuing to blend until thickened and smooth. In a large saucepan, heat together Walnut Pesto and cream until blended and hot, stirring often. Add cooked pasta, mixing well. Turn into serving bowl. Just before serving, sprinkle top with grated Parmesan cheese and chopped basil. Makes 8 or more servings.

Well, Stonefire pesto was pretty much god’s food growing up. And they break all of my “rules” - spinach in the pesto, walnuts instead of pine nuts, etc. But it still works. The key is to heat the pesto with the whipping cream. Because there’s nothing like a thick creamy pesto.

2 days ago
0 notes
Healthy Baked Pesto Rigatoni
Ingredients
For the pasta:
1 lb. whole wheat rigatoni
2-3 cups chopped heirloom tomatoes
½ cup water
½ cup shredded cheese of choice (I used Asiago)
pesto (recipe follows)
For the pesto:
2 cups spinach
1 cup kale
1 cup basil
¾ cup almonds or pine nuts
½ cup olive oil
¼ cup Parmesan or Asiago cheese
½ teaspoon salt
3 large cloves garlic
juice of 1 lemon (optional)
Instructions
Bring a large pot of water to boil. While the water is boiling, chop up the tomatoes - I just cut the little ones in half. Add the past to the water and cook according to package directions.
While the pasta is cooking, place all the pesto ingredients in the food processor until smooth. You may have to push the spinach down periodically to get everything moving. I had to do this in two batches because my food processor is very small. You should end up with 2 heaping cups of pesto.
Preheat the oven to 400 degrees. Toss the cooked noodles with the chopped tomatoes, pesto, and enough water to make it a little saucy. Transfer to a 9x13 baking dish and sprinkle with the cheese. Cover loosely with well-oiled aluminum foil and bake for 10-15 minutes or until the cheese is melted.
Source: Pinch of Yum
Pesto. There’s nothing better in the world. I’m always looking for new things to do with pesto, and these pictures are to die for. This seems like a great summer alternative to a baked ziti, and I really can’t wait to try it.
Disclaimer - I will not vouch for this pesto recipe. I have my own and it does not use kale or spinach. All basil all the time. I will post it imminently. Anyway, try it if you want to be healthier (I’ll admit, it sounds like a great way to get some veggies in your meal). I’ll stick to basil and cheese.
EDIT: THIS IS GREAT. I mean, I think anything with pesto in it is great. But this was delicious. I made it with sun-dried tomatoes instead of fresh (because my regular tomatoes had gotten moldy). Which I think was an improvement. But do what you want with it. It’s so cheesy and pesto-y and wonderful.
WARNING THOUGH - don’t add the pesto directly to the hot pot. I did and then it clumps up. Either let the pot cool down or transfer the hot pasta to a cooler dish for stirring in pesto. This will make sure the pesto coats the pasta and stays creamy instead of clumpy.

Healthy Baked Pesto Rigatoni

Ingredients

For the pasta:

  • 1 lb. whole wheat rigatoni
  • 2-3 cups chopped heirloom tomatoes
  • ½ cup water
  • ½ cup shredded cheese of choice (I used Asiago)
  • pesto (recipe follows)

For the pesto:

  • 2 cups spinach
  • 1 cup kale
  • 1 cup basil
  • ¾ cup almonds or pine nuts
  • ½ cup olive oil
  • ¼ cup Parmesan or Asiago cheese
  • ½ teaspoon salt
  • 3 large cloves garlic
  • juice of 1 lemon (optional)

Instructions

  1. Bring a large pot of water to boil. While the water is boiling, chop up the tomatoes - I just cut the little ones in half. Add the past to the water and cook according to package directions.
  2. While the pasta is cooking, place all the pesto ingredients in the food processor until smooth. You may have to push the spinach down periodically to get everything moving. I had to do this in two batches because my food processor is very small. You should end up with 2 heaping cups of pesto.
  3. Preheat the oven to 400 degrees. Toss the cooked noodles with the chopped tomatoes, pesto, and enough water to make it a little saucy. Transfer to a 9x13 baking dish and sprinkle with the cheese. Cover loosely with well-oiled aluminum foil and bake for 10-15 minutes or until the cheese is melted.

Source: Pinch of Yum

Pesto. There’s nothing better in the world. I’m always looking for new things to do with pesto, and these pictures are to die for. This seems like a great summer alternative to a baked ziti, and I really can’t wait to try it.

Disclaimer - I will not vouch for this pesto recipe. I have my own and it does not use kale or spinach. All basil all the time. I will post it imminently. Anyway, try it if you want to be healthier (I’ll admit, it sounds like a great way to get some veggies in your meal). I’ll stick to basil and cheese.

EDIT: THIS IS GREAT. I mean, I think anything with pesto in it is great. But this was delicious. I made it with sun-dried tomatoes instead of fresh (because my regular tomatoes had gotten moldy). Which I think was an improvement. But do what you want with it. It’s so cheesy and pesto-y and wonderful.

WARNING THOUGH - don’t add the pesto directly to the hot pot. I did and then it clumps up. Either let the pot cool down or transfer the hot pasta to a cooler dish for stirring in pesto. This will make sure the pesto coats the pasta and stays creamy instead of clumpy.

2 weeks ago
1 note
Beer Braised BBQ Pork Butt
Ingredients:
Meat:
2 tablespoons salt
About 40 grinds black pepper
2 tablespoons chili powder
1 tablespoon garlic powder
2 teaspoons ground coriander
2 teaspoons ground mustard seed
12 ounces good ale or dark beer, such as Bass
4 cloves garlic, chopped
1 5 -pound pork butt (shoulder of the animal)
Sauce:
1/2 cup ketchup
2 tablespoons whole grain Dijon mustard
3 tablespoons Worchestershire sauce
1/3 cup dark brown sugar 
Instructions:

Combine rub ingredients in a bowl and mix well. Rub all over pork butt. Wrap in plastic wrap and refrigerate for at least one hour and as long as overnight. Preheat oven to 500 degrees F. Unwrap pork and place in a roasting pan with sides about 2 inches high. Cook 45 minutes until dark browned and even blackening in places. Remove from oven. Lower oven to 325 degrees F. Pour beer over the top and add chopped garlic around the pork. Cover tightly with heavy duty aluminum foil or twice with regular foil. Poke about 10 holes all over the top of the foil. Cook pork butt 2 1/2 hours longer until so tender that it comes away very easily from center bone. Place the meat on a plate and pour the pan juice (there will be plenty) into a saucepan. To the pan juices add all sauce ingredients. Bring to a simmer until reduced by half and thick, about 20 minutes. While the sauce is boiling down, pull apart the pork with 2 forks. Pour the sauce over the pulled pork and work through until fully absorbed.
Source: Food Network

How have I never posted this recipe? It’s one that I used to make in undergrad and it’s delicious. Basically, if you like pulled pork, you’ll like this. If you don’t like pulled pork, you still might like this. Although from experience I can tell you that if you make it more than about once a month, you WILL get tired of it.

Beer Braised BBQ Pork Butt

Ingredients:

Meat:

  • 2 tablespoons salt
  • About 40 grinds black pepper
  • 2 tablespoons chili powder
  • 1 tablespoon garlic powder
  • 2 teaspoons ground coriander
  • 2 teaspoons ground mustard seed
  • 12 ounces good ale or dark beer, such as Bass
  • 4 cloves garlic, chopped
  • 1 5 -pound pork butt (shoulder of the animal)

Sauce:

  • 1/2 cup ketchup
  • 2 tablespoons whole grain Dijon mustard
  • 3 tablespoons Worchestershire sauce
  • 1/3 cup dark brown sugar
Instructions:
Combine rub ingredients in a bowl and mix well. Rub all over pork butt. Wrap in plastic wrap and refrigerate for at least one hour and as long as overnight.

Preheat oven to 500 degrees F. Unwrap pork and place in a roasting pan with sides about 2 inches high. Cook 45 minutes until dark browned and even blackening in places. Remove from oven. Lower oven to 325 degrees F. Pour beer over the top and add chopped garlic around the pork. Cover tightly with heavy duty aluminum foil or twice with regular foil. Poke about 10 holes all over the top of the foil. Cook pork butt 2 1/2 hours longer until so tender that it comes away very easily from center bone.

Place the meat on a plate and pour the pan juice (there will be plenty) into a saucepan. To the pan juices add all sauce ingredients.

Bring to a simmer until reduced by half and thick, about 20 minutes.

While the sauce is boiling down, pull apart the pork with 2 forks. Pour the sauce over the pulled pork and work through until fully absorbed.

Source: Food Network
How have I never posted this recipe? It’s one that I used to make in undergrad and it’s delicious. Basically, if you like pulled pork, you’ll like this. If you don’t like pulled pork, you still might like this. Although from experience I can tell you that if you make it more than about once a month, you WILL get tired of it.
3 weeks ago
4 notes
The Best Spinach Artichoke Dip Ever
Ingredients:

1 cup coarsely chopped artichoke hearts
1 cup chopped fresh spinach (frozen would probably be fine too)
3 cloves of garlic, minced
1/2 cup chopped onion
1/2 cup sour cream
4 oz. softened cream cheese
2 tablespoons milk
1 cup shredded mozzarella cheese (plus more for sprinkling on top)
1/2 cup grated parmesan cheese
1/2 teaspoon garlic salt
1/4 teaspoon Italian seasoning
1/8 teaspoon pepper

Instructions:
Preheat the oven to 400ºF. Combine all the ingredients in the order listed and mix until well combined. Pour into a greased pie plate (a 8x8 inch square pan or casserole dish would also work). Sprinkle more mozzarella on top if desired. Bake for about half an hour until until bubbly and golden (you can broil it at the end if the cheese isn’t toasty enough). Serve with chips, pretzels, veggies, crackers, or whatever. 
Source: Yammie’s Noshery

I do this thing where I look at delicious recipes in the last hour of my work day and just sit here at my desk drooling. That’s what I’m doing now. I think the hardest part of spinach artichoke dip is finding the right proportion of spinach to artichoke. The one I just bought from the market…terrible - way too much spinach and it turned out watery. Yuck. Anyway, this looks creamy and cheesy and perfect. I think it’s on my menu for my next dinner party.

The Best Spinach Artichoke Dip Ever

Ingredients:

  • 1 cup coarsely chopped artichoke hearts
  • 1 cup chopped fresh spinach (frozen would probably be fine too)
  • 3 cloves of garlic, minced
  • 1/2 cup chopped onion
  • 1/2 cup sour cream
  • 4 oz. softened cream cheese
  • 2 tablespoons milk
  • 1 cup shredded mozzarella cheese (plus more for sprinkling on top)
  • 1/2 cup grated parmesan cheese
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon Italian seasoning
  • 1/8 teaspoon pepper

Instructions:

Preheat the oven to 400ºF. Combine all the ingredients in the order listed and mix until well combined. Pour into a greased pie plate (a 8x8 inch square pan or casserole dish would also work). Sprinkle more mozzarella on top if desired. Bake for about half an hour until until bubbly and golden (you can broil it at the end if the cheese isn’t toasty enough). Serve with chips, pretzels, veggies, crackers, or whatever.

I do this thing where I look at delicious recipes in the last hour of my work day and just sit here at my desk drooling. That’s what I’m doing now. I think the hardest part of spinach artichoke dip is finding the right proportion of spinach to artichoke. The one I just bought from the market…terrible - way too much spinach and it turned out watery. Yuck. Anyway, this looks creamy and cheesy and perfect. I think it’s on my menu for my next dinner party.
3 weeks ago
2 notes
Macaroni and Cheese Baked Cheese Balls
Ingredients:

1 batch macaroni and cheese, well chilled


1/2 cup all-purpose flour


2 large eggs, beaten


about 1 cup breadcrumbs (seasoned if preferred; I used Trader Joe’s which are unseasoned)


4 tablespoons olive oil, divided

Instructions:
Prepare mac ‘n cheese according to package directions/homemade recipe. Place in an airtight container and refrigerate for at least 12 hours, up to 3 days; I made these after 2 days. Chilling the mac ‘n cheese is an instrumental step and cannot be skipped because the cheese needs to congeal, solidify, and dry out a bit prior to baking the cheese balls. You may be able to speed this process up and shortcut it a bit by freezing the cooked mac ‘n cheese, but I have not tested it. 
About 15 minutes prior to preparing the cheese balls, place the container of mac ‘n cheese in the freezer for a quick cold blast. Meanwhile, place flour, eggs, and breadcrumbs in 3 separate small bowls; set aside.
Preheat oven to 425F and line two baking sheets with Silpats, parchment paper, or aluminum foil (line baking sheets with something to save yourself cleanup work). Drizzle 1 tablespoon olive oil on each baking sheet, smear it around with your hands; set baking sheets aside.
Remove mac ‘n cheese from the freezer and using a 1-inch cookie scoop or tablespoon-sized scoop, portion out and shape the balls, taking care not to make them larger than about 1-inch in diameter because after battering and breading, they become much larger in size. Depending on the type of noodles in your mac ‘n cheese, how cold, or how cheesy the mac ‘n cheese is, lightly hand-shaping the noodles into balls may be necessary rather than replying solely on a cookie scoop. Roll each ball through the flour, dip briefly in the egg, roll it through the breadcrumbs, and place it on baking sheet. Repeat until all balls have been battered, placing about 10 balls per baking tray.
Bake for 10 minutes (don’t be surprised if your smoke detector goes off), remove trays from oven and add 1 tablespoon of oil to each tray and smear it around, flip balls over, and bake for 7 to 10 minutes, or until browned and golden. Remove from the oven and serve immediately.
Source: Averie Cooks
Trader Joe’s has amazing mac and cheese balls. They are heavenly. So of course I’m looking for a copycat recipe. This seems to be the same basic recipe that’s mirrored on lots of different blogs. Basically, it seems like the steps are make a nice cheesy mac and cheese, chill, and roll in bread crumbs. I’m going to use Panko crumbs because I have a huge bag of them and no idea what to use them for. But it seems like this recipe is pretty versatile.
If you don’t want to make your own, check out Trader Joe’s version. They’re seriously incredible.

Macaroni and Cheese Baked Cheese Balls

Ingredients:

  • 1 batch macaroni and cheese, well chilled

  • 1/2 cup all-purpose flour

  • 2 large eggs, beaten

  • about 1 cup breadcrumbs (seasoned if preferred; I used Trader Joe’s which are unseasoned)

  • 4 tablespoons olive oil, divided

Instructions:

Prepare mac ‘n cheese according to package directions/homemade recipe. Place in an airtight container and refrigerate for at least 12 hours, up to 3 days; I made these after 2 days. Chilling the mac ‘n cheese is an instrumental step and cannot be skipped because the cheese needs to congeal, solidify, and dry out a bit prior to baking the cheese balls. You may be able to speed this process up and shortcut it a bit by freezing the cooked mac ‘n cheese, but I have not tested it.

About 15 minutes prior to preparing the cheese balls, place the container of mac ‘n cheese in the freezer for a quick cold blast. Meanwhile, place flour, eggs, and breadcrumbs in 3 separate small bowls; set aside.

Preheat oven to 425F and line two baking sheets with Silpats, parchment paper, or aluminum foil (line baking sheets with something to save yourself cleanup work). Drizzle 1 tablespoon olive oil on each baking sheet, smear it around with your hands; set baking sheets aside.

Remove mac ‘n cheese from the freezer and using a 1-inch cookie scoop or tablespoon-sized scoop, portion out and shape the balls, taking care not to make them larger than about 1-inch in diameter because after battering and breading, they become much larger in size. Depending on the type of noodles in your mac ‘n cheese, how cold, or how cheesy the mac ‘n cheese is, lightly hand-shaping the noodles into balls may be necessary rather than replying solely on a cookie scoop. Roll each ball through the flour, dip briefly in the egg, roll it through the breadcrumbs, and place it on baking sheet. Repeat until all balls have been battered, placing about 10 balls per baking tray.

Bake for 10 minutes (don’t be surprised if your smoke detector goes off), remove trays from oven and add 1 tablespoon of oil to each tray and smear it around, flip balls over, and bake for 7 to 10 minutes, or until browned and golden. Remove from the oven and serve immediately.

Source: Averie Cooks

Trader Joe’s has amazing mac and cheese balls. They are heavenly. So of course I’m looking for a copycat recipe. This seems to be the same basic recipe that’s mirrored on lots of different blogs. Basically, it seems like the steps are make a nice cheesy mac and cheese, chill, and roll in bread crumbs. I’m going to use Panko crumbs because I have a huge bag of them and no idea what to use them for. But it seems like this recipe is pretty versatile.

If you don’t want to make your own, check out Trader Joe’s version. They’re seriously incredible.

3 weeks ago
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