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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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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.

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.

6 days 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.
2 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.
2 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.

2 weeks ago
102 notes
The Best Macaroni Salad Recipe
Ingredients:
4 cups Elbow Macaroni
3 whole Roasted Red Peppers, Chopped (more To Taste, Can Also Use Pimentos)
1/2 cup Black Olives, Chopped Fine
6 whole Sweet/spicy Pickle Slices, Diced (about 1/2 Cup Diced)
3 whole Green Onions, Sliced (white And Dark Green Parts)
1/2 cup Mayonnaise
1 Tablespoon Red Wine Or Distilled Vinegar
3 teaspoons Sugar, More Or Less To Taste
1/4 teaspoon Salt, More To Taste
  Plenty Of Black Pepper
1/4 cup Milk (more If Needed)
  Splash Of Pickle Juice (spicy Sweet Pickles)
  Extra Pickle Juice To Taste
Instructions:

Cook the macaroni in lightly salted water according to package directions. Drain and rinse under cold water to cool. Set aside.
Mix together mayo, vinegar, sugar, salt, and pepper. Splash in enough milk to make it pourable. Splash in pickle juice for extra flavor. Taste and adjust seasonings as needed. Set aside.
Place cooled macaroni in a large bowl and pour 3/4 of the dressing. Toss and add more dressing if you’d like. (Dressing will seem a little thin, but it will thicken up as salad chills.)
Stir in olives, roasted red peppers (or pimentos), pickles, and green onions. Add more of any ingredient if you’d like more stuff going on! At the end, splash in a little more pickle juice and stir.
Chill for at least 2 hours before serving. Sprinkle with sliced green onion to serve!
Source: The Pioneer Woman
So A doesn’t eat meat on Fridays. And the 4th of July is on a Friday. So I’m getting creative with our holiday meal this year. (Well actually not, because macaroni salad isn’t that creative. But when all you want are barbecued meats, I’m feeling like this is a stretch). Anyway, really excited to try out this recipe. It seems like it has all the best stuff. I’ll probably use ditalini instead of elbow macaroni (because I already have half a box in my pantry) and take some liberties with my add-ins (I’m thinking celery and carrots are a must, and I’ll have to nix the peppers…yay allergies!). But I think this looks like a great 4th of July recipe, both for vegetarians and those of you enjoying some summer BBQ.

The Best Macaroni Salad Recipe

Ingredients:

  • 4 cups Elbow Macaroni
  • 3 whole Roasted Red Peppers, Chopped (more To Taste, Can Also Use Pimentos)
  • 1/2 cup Black Olives, Chopped Fine
  • 6 whole Sweet/spicy Pickle Slices, Diced (about 1/2 Cup Diced)
  • 3 whole Green Onions, Sliced (white And Dark Green Parts)
  • 1/2 cup Mayonnaise
  • 1 Tablespoon Red Wine Or Distilled Vinegar
  • 3 teaspoons Sugar, More Or Less To Taste
  • 1/4 teaspoon Salt, More To Taste
  • Plenty Of Black Pepper
  • 1/4 cup Milk (more If Needed)
  • Splash Of Pickle Juice (spicy Sweet Pickles)
  • Extra Pickle Juice To Taste

Instructions:

Cook the macaroni in lightly salted water according to package directions. Drain and rinse under cold water to cool. Set aside.

Mix together mayo, vinegar, sugar, salt, and pepper. Splash in enough milk to make it pourable. Splash in pickle juice for extra flavor. Taste and adjust seasonings as needed. Set aside.

Place cooled macaroni in a large bowl and pour 3/4 of the dressing. Toss and add more dressing if you’d like. (Dressing will seem a little thin, but it will thicken up as salad chills.)

Stir in olives, roasted red peppers (or pimentos), pickles, and green onions. Add more of any ingredient if you’d like more stuff going on! At the end, splash in a little more pickle juice and stir.

Chill for at least 2 hours before serving. Sprinkle with sliced green onion to serve!

Source: The Pioneer Woman

So A doesn’t eat meat on Fridays. And the 4th of July is on a Friday. So I’m getting creative with our holiday meal this year. (Well actually not, because macaroni salad isn’t that creative. But when all you want are barbecued meats, I’m feeling like this is a stretch). Anyway, really excited to try out this recipe. It seems like it has all the best stuff. I’ll probably use ditalini instead of elbow macaroni (because I already have half a box in my pantry) and take some liberties with my add-ins (I’m thinking celery and carrots are a must, and I’ll have to nix the peppers…yay allergies!). But I think this looks like a great 4th of July recipe, both for vegetarians and those of you enjoying some summer BBQ.

2 weeks ago
17 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

2 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.

2 weeks ago
4 notes
Beer Cheese Buffalo Chicken Dip
Ingredients:
3 cups shredded rotisserie chicken, cooked
8 oz sour cream
16 oz cream cheese, softened
1 cup mozzarella
1 cup Monterrey jack cheese
½ cup Franks Red Hot Sauce
⅔ cup IPA beer (we used Schlafly American IPA and LOVED it. give it a try!)
½ cup blue cheese crumbles
Instructions:
Preheat the oven to 350F
Spray a baking dish
Mix all of the ingredients together except for chicken and blue cheese
Once ingredients are well blended, stir in chicken.
Pour into baking dish and sprinkle with a little extra Monterrey jack and the blue cheese
Bake for 20-30 minutes or until cheese is hot and bubbly
Serve with tortilla chips, crackers, toasted bread, or pretzels.
Source: The Cookie Rookie
So I’ve been craving wings. And I also have some leftover chicken and hot sauce at home. Final piece of the puzzle - the bar near Columbia does some KICKASS buffalo chicken nachos. Like really, unbelievable. So I’ve decided buffalo chicken nachos are dinner tonight (I know. Healthy, and great for these 90 degree days…). Anyway, I don’t quite know how my bar gets their chicken so creamy and perfect, so it’ll be a bit of guess and test for me today. I like that this recipe uses sour cream and cream cheese. Seems like it’ll be good. I might sub some of the sour cream for blue cheese dressing though…get some of that blue cheese flavor in without actually putting crumbles in, since A doesn’t like them, and they’re too expensive to get just for me.
Anyway, I’m going to use this dip to make buffalo chicken nachos and they’re going to be legendary. That’s all.
EDIT:This did not turn out as deliciously as planned. I mean….go ahead and try it, but I think I’ve finally retired all my hopes of being able to recreate my bar’s buffalo chicken nachos. When I make it, it comes out too sour and saucy and just not right. I advise cutting the hot sauce in half, and maybe using the buffalo version of Franks instead of the regular hot sauce.

Beer Cheese Buffalo Chicken Dip

Ingredients:

  • 3 cups shredded rotisserie chicken, cooked
  • 8 oz sour cream
  • 16 oz cream cheese, softened
  • 1 cup mozzarella
  • 1 cup Monterrey jack cheese
  • ½ cup Franks Red Hot Sauce
  • ⅔ cup IPA beer (we used Schlafly American IPA and LOVED it. give it a try!)
  • ½ cup blue cheese crumbles

Instructions:

  1. Preheat the oven to 350F
  2. Spray a baking dish
  3. Mix all of the ingredients together except for chicken and blue cheese
  4. Once ingredients are well blended, stir in chicken.
  5. Pour into baking dish and sprinkle with a little extra Monterrey jack and the blue cheese
  6. Bake for 20-30 minutes or until cheese is hot and bubbly
  7. Serve with tortilla chips, crackers, toasted bread, or pretzels.

Source: The Cookie Rookie

So I’ve been craving wings. And I also have some leftover chicken and hot sauce at home. Final piece of the puzzle - the bar near Columbia does some KICKASS buffalo chicken nachos. Like really, unbelievable. So I’ve decided buffalo chicken nachos are dinner tonight (I know. Healthy, and great for these 90 degree days…). Anyway, I don’t quite know how my bar gets their chicken so creamy and perfect, so it’ll be a bit of guess and test for me today. I like that this recipe uses sour cream and cream cheese. Seems like it’ll be good. I might sub some of the sour cream for blue cheese dressing though…get some of that blue cheese flavor in without actually putting crumbles in, since A doesn’t like them, and they’re too expensive to get just for me.

Anyway, I’m going to use this dip to make buffalo chicken nachos and they’re going to be legendary. That’s all.

EDIT:This did not turn out as deliciously as planned. I mean….go ahead and try it, but I think I’ve finally retired all my hopes of being able to recreate my bar’s buffalo chicken nachos. When I make it, it comes out too sour and saucy and just not right. I advise cutting the hot sauce in half, and maybe using the buffalo version of Franks instead of the regular hot sauce.

2 weeks ago
0 notes
kay-c-tee:

Potato and Cheese Pierogi
Ingredients:

For the Dough:
2 cups unbleached all-purpose flour, plus extra for the work surface
½ teaspoon salt
1 egg
1 egg yolk
1 tablespoon vegetable oil
4 to 6 tablespoons cold water
For the Caramelized Onions:
4 tablespoons unsalted butter
3 large onions, halved and thinly sliced
¼ teaspoon salt
For the Potato and Cheese Filling:
1 medium russet potato (about 9 ounces), peeled and sliced 3/4 inch thick
1 tablespoon salt
¼ cup reserved chopped caramelized onions
1½ ounces cheddar cheese, shredded (about ⅓ cup)
1½ ounces farmers cheese, cut into small pieces (about ¼ cup)
1 tablespoon unsalted butter
Salt and ground black pepper, to taste
For Cooking and Serving:
1 tablespoon salt
4 tablespoons unsalted butter, for sautéing
Sour cream, for serving

Instructions:

1. Make the Pierogi Dough: Pulse the flour and salt together in a food processor until combined, about 4 pulses. With the machine running, slowly add the whole egg, egg yolk, and oil through the feed tube until the mixture resembles wet sand, about 30 seconds. With the machine running, slowly add 4 tablespoons of the water until the dough forms a ball. If the dough doesn’t ball up, add the remaining water, 1 tablespoon at a time, with the processor running until a dough ball forms (you may not use all the water).
2. Transfer the dough to a lightly floured work surface and knead by hand until it firms slightly and becomes smooth, about 2 minutes. Cover with plastic wrap and set aside to relax for at least 15 minutes or up to 2 hours.
3. Make the Caramelized Onions: Meanwhile, melt the butter in a 12-inch nonstick skillet over medium heat. Add the onions and salt and cook until very soft and well browned, 15 to 20 minutes. Measure out ¼ cup of the onions, chop them fine, and reserve them for the filling. Cover the caramelized onions to keep warm.
4. Make the Potato and Cheese Filling: Cover the potatoes by 1 inch of water in a large saucepan and add 1 tablespoon salt. Bring to a boil, then reduce to a simmer and cook until the potatoes are tender and a fork can be slipped easily into the center, 10 to 12 minutes. Drain the potatoes into a colander.
5. Set a food mill or ricer over a medium bowl and process the potatoes into the bowl. Add the caramelized onions. Stir in the cheeses and butter until incorporated and season with salt and pepper to taste. Cool slightly before filling the pierogi or cover with plastic wrap and refrigerate until needed, up to 2 days.
6. Assemble the Pierogi: Dust a baking sheet liberally with flour; set aside. Divide the dough into 2 even pieces and cover with plastic wrap. Working with 1 piece of dough at a time, unwrap the dough and roll out on a lightly floured work surface into a 15-inch circle, about 1/16-inch thick. Using a 3-inch round biscuit cutter, cut out as many rounds as possible. Carefully gather up the dough scraps, wrap them in plastic wrap, and set aside.
7. Place 1 teaspoon of the filling in the center of each dough round and moisten the edge of the dough round with water, using either your finger or a pastry brush. Fold the dough in half over the filling, making a half-moon shape. Pinch the seam along the edge to secure. Crimp the seam using the tines of a fork. Transfer to the prepared baking sheet and cover with a damp kitchen towel. Repeat with the remaining dough.
8. Gently knead all of the dough scraps together into a ball and let relax for 5 to 10 minutes. Roll out, cut, and assemble additional pierogi, discarding any remaining dough scraps.
MAKE-AHEAD NOTE: The towel-covered baking sheet of pierogi can be wrapped with plastic wrap and refrigerated for up to 4 hours. The pierogi can also be frozen for up to 1 month; once completely frozen, the pierogi can be transferred to a zipper-lock bag. Do not thaw before boiling.
9. Cook the Pierogi: Bring 4 quarts of water to a boil in a large pot. Add 1 tablespoon of salt and half the pierogi. Cook, stirring often, until the edges feel al dente, 5 to 6 minutes (8 to 10 minutes if frozen). Using a wire spider or slotted spoon, transfer the pierogi to a colander and set aside. Return the water to a boil and cook the remaining pierogi.
10. While the second batch of pierogi is boiling, melt 2 tablespoons of the butter in a 12-inch nonstick skillet over medium-high heat. Add the first batch of boiled and drained pierogi and sauté until golden on both sides, 1 to 2 minutes per side. Transfer the browned pierogi to a platter and cover to keep warm. Drain and sauté the remaining pierogi using the remaining 2 tablespoons butter. Sprinkle the caramelized onions over the top and serve with sour cream.
Source: Brown-Eyed Baker
Have you ever been to Seattle? Well, for about a year of my life, it seemed like I was there constantly. Well really, I was there three times. But still, three times is kind of a lot over the course of about a year and a half. Anyway in Seattle there’s Pike’s Place Market, and at Pike’s Place, there’s a pierogi shop. And they are AMAZING. I would eat nothing but those, except that there’s so much good food in Seattle that I only ever got one during a visit, and then would just dream about them from California. Anyway, I finally thought about maybe trying to make some myself and learned that as I suspected, they look way difficult. But, I’m going to do it anyway, someday. Personally, I’m a fan of having a little meat in the filling, so I’ll probably play around with this and see if I can throw in a few ounces of ground beef. Don’t know how versatile the recipe is yet, but if you try it, tell me how it goes!

kay-c-tee:

Potato and Cheese Pierogi

Ingredients:

For the Dough:

  • 2 cups unbleached all-purpose flour, plus extra for the work surface
  • ½ teaspoon salt
  • 1 egg
  • 1 egg yolk
  • 1 tablespoon vegetable oil
  • 4 to 6 tablespoons cold water

For the Caramelized Onions:

  • 4 tablespoons unsalted butter
  • 3 large onions, halved and thinly sliced
  • ¼ teaspoon salt

For the Potato and Cheese Filling:

  • 1 medium russet potato (about 9 ounces), peeled and sliced 3/4 inch thick
  • 1 tablespoon salt
  • ¼ cup reserved chopped caramelized onions
  • 1½ ounces cheddar cheese, shredded (about ⅓ cup)
  • 1½ ounces farmers cheese, cut into small pieces (about ¼ cup)
  • 1 tablespoon unsalted butter
  • Salt and ground black pepper, to taste

For Cooking and Serving:

  • 1 tablespoon salt
  • 4 tablespoons unsalted butter, for sautéing
  • Sour cream, for serving

Instructions:

1. Make the Pierogi Dough: Pulse the flour and salt together in a food processor until combined, about 4 pulses. With the machine running, slowly add the whole egg, egg yolk, and oil through the feed tube until the mixture resembles wet sand, about 30 seconds. With the machine running, slowly add 4 tablespoons of the water until the dough forms a ball. If the dough doesn’t ball up, add the remaining water, 1 tablespoon at a time, with the processor running until a dough ball forms (you may not use all the water).

2. Transfer the dough to a lightly floured work surface and knead by hand until it firms slightly and becomes smooth, about 2 minutes. Cover with plastic wrap and set aside to relax for at least 15 minutes or up to 2 hours.

3. Make the Caramelized Onions: Meanwhile, melt the butter in a 12-inch nonstick skillet over medium heat. Add the onions and salt and cook until very soft and well browned, 15 to 20 minutes. Measure out ¼ cup of the onions, chop them fine, and reserve them for the filling. Cover the caramelized onions to keep warm.

4. Make the Potato and Cheese Filling: Cover the potatoes by 1 inch of water in a large saucepan and add 1 tablespoon salt. Bring to a boil, then reduce to a simmer and cook until the potatoes are tender and a fork can be slipped easily into the center, 10 to 12 minutes. Drain the potatoes into a colander.

5. Set a food mill or ricer over a medium bowl and process the potatoes into the bowl. Add the caramelized onions. Stir in the cheeses and butter until incorporated and season with salt and pepper to taste. Cool slightly before filling the pierogi or cover with plastic wrap and refrigerate until needed, up to 2 days.

6. Assemble the Pierogi: Dust a baking sheet liberally with flour; set aside. Divide the dough into 2 even pieces and cover with plastic wrap. Working with 1 piece of dough at a time, unwrap the dough and roll out on a lightly floured work surface into a 15-inch circle, about 1/16-inch thick. Using a 3-inch round biscuit cutter, cut out as many rounds as possible. Carefully gather up the dough scraps, wrap them in plastic wrap, and set aside.

7. Place 1 teaspoon of the filling in the center of each dough round and moisten the edge of the dough round with water, using either your finger or a pastry brush. Fold the dough in half over the filling, making a half-moon shape. Pinch the seam along the edge to secure. Crimp the seam using the tines of a fork. Transfer to the prepared baking sheet and cover with a damp kitchen towel. Repeat with the remaining dough.

8. Gently knead all of the dough scraps together into a ball and let relax for 5 to 10 minutes. Roll out, cut, and assemble additional pierogi, discarding any remaining dough scraps.

MAKE-AHEAD NOTE: The towel-covered baking sheet of pierogi can be wrapped with plastic wrap and refrigerated for up to 4 hours. The pierogi can also be frozen for up to 1 month; once completely frozen, the pierogi can be transferred to a zipper-lock bag. Do not thaw before boiling.

9. Cook the Pierogi: Bring 4 quarts of water to a boil in a large pot. Add 1 tablespoon of salt and half the pierogi. Cook, stirring often, until the edges feel al dente, 5 to 6 minutes (8 to 10 minutes if frozen). Using a wire spider or slotted spoon, transfer the pierogi to a colander and set aside. Return the water to a boil and cook the remaining pierogi.

10. While the second batch of pierogi is boiling, melt 2 tablespoons of the butter in a 12-inch nonstick skillet over medium-high heat. Add the first batch of boiled and drained pierogi and sauté until golden on both sides, 1 to 2 minutes per side. Transfer the browned pierogi to a platter and cover to keep warm. Drain and sauté the remaining pierogi using the remaining 2 tablespoons butter. Sprinkle the caramelized onions over the top and serve with sour cream.

Source: Brown-Eyed Baker

Have you ever been to Seattle? Well, for about a year of my life, it seemed like I was there constantly. Well really, I was there three times. But still, three times is kind of a lot over the course of about a year and a half. Anyway in Seattle there’s Pike’s Place Market, and at Pike’s Place, there’s a pierogi shop. And they are AMAZING. I would eat nothing but those, except that there’s so much good food in Seattle that I only ever got one during a visit, and then would just dream about them from California. Anyway, I finally thought about maybe trying to make some myself and learned that as I suspected, they look way difficult. But, I’m going to do it anyway, someday. Personally, I’m a fan of having a little meat in the filling, so I’ll probably play around with this and see if I can throw in a few ounces of ground beef. Don’t know how versatile the recipe is yet, but if you try it, tell me how it goes!

3 weeks ago
2 notes