blogheaderlinecopy

Chive and Cheddar Beer Biscuits

Chive and Cheddar Beer Biscuits

Sooooooo, biscuits.

I love them. I could eat them every meal of every day forever and ever. There’s something about pulling apart that buttery, flaky dough – and then slathering said flaky dough in even more butter – that just makes the world a happier place. [read more…]

{ 2 comments }

Vegan Roasted Red Pepper Soup

Vegan Roasted Red Pepper Soup

I’ve been on such a roasted red pepper kick lately! Roasting things in the middle of winter is just so satisfying. [read more…]

{ 8 comments }

Roasted Butternut Squash Mac and Cheese

I’m a little bit obsessed with this mac and cheese. I mean, what does it NOT have? There’s pasta (!) and roasted butternut squash (!!) and GOAT CHEESE (!!!!!!!!!!!!!!!!!!!!) and it is SO insanely rich and creamy that you’d never guess it’s made with 1% milk and missing the “traditional” cheddar overload that so often goes into cheese sauces. (Not that cheddar overload is a bad thing. Obvi). But this mac and cheese is incredibly simple and needs only a handful of ingredients to take it over the top.

Roasted Butternut Squash Mac and Cheese

I’ve also been really impressed with how well this mac and cheese reheats. Some cheese sauces taste great fresh, but pop ‘em in the microwave for meal #2 and suddenly they become a greasy, separated mess. I find with my mac and cheese recipes that adequately thickened milk and a robust enough roux (combined with loaddddds of cheese) generally counteracts that problem just fine. I was a little nervous with this one, though, because – since the butternut squash adds so much thickness and creaminess to the sauce – there really wasn’t all that much milk or cheese in it, and I wasn’t sure how the squash would hold up. Fortunately, even as I polish off the final bites four days later, the sauce retains its richness and creaminess despite all the fridge time and microwave zapping I’ve thrown at it. [read more…]

{ 10 comments }

This post was sponsored by my friends at Driscoll’s. They were nice enough to provide product coupons and reimbursement for ingredients, and all opinions (as always!) are mine, all mine!

I’m so excited to share this recipe with you today, not only because it involves strawberries (umm, WHAT blog are you reading again?) but because it involves the biggest, most perfect-for-dipping strawberries EVER from Driscoll’s and also chocolate and then some MINT chocolate (whoa! a twist!) and then some fun drizzling/lettering action that’ll make everyone think you’re a regular ol’ chocolatier.

Minty Chocolate Strawberries with Chocolate Lettering

When Driscoll’s asked me to create a twist on the traditional chocolate covered strawberry for Valentine’s Day, my first thought was “Yes! This blog is MADE for strawberries!” But I actually had a hard time coming up with the whole “twist on a classic” part. I think my problem is that I just love strawberries SO much I’m reluctant to do anything to them at all. Sure, I’ll make this amazing jam from time to time, and sure, I’ll dip them in chocolate. (Or in tequila). But 9 times out of 10 (okayyyyyyy, more like 9.99999 times out of 10) I just eat them. All of them. Plain. Right out of the container. Ahhh, bliss. [read more…]

{ 8 comments }

Roasted Red Pepper Baked Ziti

I realized today that the only recipes I’ve shared this year have pretttttty much been pasta, pizza, or things with hollandaise. Have I ruined your New Year’s diet resolution? I’m sorry. But not THAT sorry, because when you eat this roasted red pepper baked ziti you’ll totally forgive me and we’ll all be friends again. (Also, there’s no cream in this recipe! See? HEALTH CONSCIOUS, BAM).

Roasted Red Pepper Baked Ziti

This is a great make-ahead dish: I divided a whole batch into a few individual baking dishes and stored them all in the fridge so I could have baked ziti on demand this week. Grad school classes started again on Wednesday (umm, yuck) and I’ve been in something of an Amazon.com black shopping hole this week picking out new things to help me organize my kitchen and get my cooking life back on track. I can’t wait to show you guys all the fun things I’ve found to help spruce up our teeny tiny apartment kitchen on a broke-grad-student budget! (If you’re interested, you can follow along with #StrawberryKitchenReno on Instagram). Maybe next I’ll “renovate” my closet, since right now my closet is basically a pile of clothes on the floor. BUT BACK TO THE POINT: having ready-made, easy-to-heat up meals has been great this week with all the chaos. [read more…]

{ 0 comments }