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Buttermilk Bleu Cheese Dressing
I CANNOT have enough bleu cheese in my life. I am a member of “The Bluer, the Better” society. My mom would make my dad’s favorite dressing for his birthday every year. It was a creamy, reddish Roquefort, and I remember stealing little nibs of cheese when she wasn’t looking. I absolutely loved it. Even her telling me the “blue” was actually mold did not temper my passion. To this day I remain an ardent devotee. * I mean, who doesn’t need a little Penicillium in their life? I like this recipe because it is less oily than so many other creamy bleu cheese dressings. Substituting sour cream and buttermilk…
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Easy Pots de Crème au Chocolat
Looking to get lucky on Valentine’s Day? Welp, you sexy beast, you’ve come to the right place. You are about to make an absolutely voluptuous dessert that will make your taste buds do acrobatics. Share it with someone–or not. No judgment here. But the bottom line is you NEED this dessert in your life. This recipe for pots de crème is simple yet elegant. There are many recipes on the interwebs that are more difficult and maybe even a little more delectable, but here’s the bottom line: who wants to spend the night before Valentine’s Day in the kitchen? Not this girl. I have other things on my mind. Pot…
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Mexican Three-Way* BLT Dip
Looking for something that will satisfy everyone? Try this Mexican Three-Way BLT Dip. Your group will keep coming back for more! You may need to double this recipe if you want it to last—it will practically disappear before your eyes! With this combination of flavors no one will guess this colorful dip is so simple. And it is so very versatile: Option 1: mouthwatering Mexican BLT Dip Option 2: flavorfully gluten free Option 3: veritably satisfying vegetarian version *Hence the name Mexican Three-Way BLT Dip. I keep the ingredients for this dip on hand because I can whip this up in no time and easily adapt it to my guests’…
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Ultimate Spicy Vegan Slow-Cooker Chili
This vegan chili is so kick-ass it could convert carnivores to a plant-based diet. No joke. I’ve seen it with my own eyes. It is so healthy + hearty they won’t miss the meat! This upcoming weekend hosts a clash of colossal titans, and you need a game plan. Here’s how it is going down: You’re going to make this delicios vegan chili for weekend dinner. Then you’ll pour some of it over chips to make these Ultimate Fully Loaded nachos for The Big Game. Next you’re going to slather the chili on baked potatoes for Monday’s family friendly meal. Put the rest in the freezer for dinner on the…
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Crispy Rosemary Parmesan Potato Stacks
I am salivating as I type this recipe. These are So.D@mn.Good! cheese + carbs + herbs + buttery crispness = a stack of ooey gooey potato awesomeness! And here is a BIG secret: they are sooooo simple yet soooo impressive. Your friends will think you are fancy even if in reality you are quite basic. Trust me—I speak from experience. AND…these potatoes will give you a good excuse to pull out your buy a mandoline. Yaaaay! This is the kind of recipe I ADORE—the kind where you do you and make it fabulously you. You can pretty much add any herb(s) and cheese(s) and this stack of yum will take…
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Cioppino
I recommend making the red sauce a day ahead to meld together the flavors. Cool uncovered, then chill, covered. Bring to a simmer before adding seafood. It will make a big difference! Cioppino. In Italian it translates to heaven in a bowl. Well, not really. But it is so droolworthy it should translate that way. Cioppino is the American name for zuppa di pesce, or “soup of the fish.” While you are likely to find local seafood stewed in a tomato-wine broth on any coastal menu in Italy, you’d be hard pressed to find it referred to as cioppino. Its genesis is rooted to the docks of San Francisco where…
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Spicy Chipotle Pumpkin Chili
It is obvious Americans love chili. Cowboy Will Rogers referred to chili as a “bowl of blessedness.” Heck, Texas has even declared chili to be its state food. Our past is peppered with chili parlors; our calendars penciled in with National Chili Day (the 4th Thursday in February). We attend chili festivals by the droves and some of us are steadfast members of chili appreciation societies. Those among us who are regarded as chili deity have been ordained Famous Chili Queens. But why is our passion so fiery, almost borderline mania? Do we love it because it is the harbinger of cooler weather? Is it because we associate it with friends in…
