Welcome to pure unadulterated cheesiness. Pure unadulterated deliciousness. Pure unadulterated awesomeness. I’m realizing I actually have no idea what “adulterated” means. I hope it doesn’t mean gross, because now I’m committed.
Here, my friends, I offer you an Artichoke Arugula Pesto Grilled Cheese. Pure unadulterated, um, lunch.
Ahh, comfort food. How I love you so. Even better when you’re easy. Wait, that sounded a little … lewd. Or maybe I’m the only one who is mentally 12 years of age and went there.
Let’s start again. Hey! Have I got a great recipe for you today! It’s total comfort food (hellooo pasta) and it’s easy (like, super simple to make).
Ahhhh, cheese. Wonderful cheese.
Especially cheese in dips. Warm cheese in dips. Ooey, gooey, stringy … yep, like pretty much the best thing ever.
And we don’t count calories consumed while watching Super Bowl, soooo! This Sunday, we are totally golden. And so are these incredible cheesy dip recipes.
Got your chips poised? Let’s do this.
I used to despise super-spicy foods. I would say that food shouldn’t hurt. I was a sissy.
Now, I say: Bring it on! I mean, within reason, and with a glass of milk nearby to tame the fire if it gets too out of control. I may not be totally wimpy about heat any longer, but a reformed sissy’s still gotta be prepared.
Especially when said sissy can’t help but stuff a ginormous bite of Jalapeno Mac & Cheese into her gullet.
I don’t eat fish, I can’t bring myself to like black-eyed peas (as hard as I try), and I keep forgetting to pick up grapes at the store.
There are tons of foods that are thought to bring those that feast upon them good luck and great fortune in the coming year, but this year, I thought maybe I’d try making a little bit of my own luck.
I mean, these Easy Brussels Sprouts Pita Pizzas feature a round shape to represent coins, the color green for money and luck, and deliciousness for, well, um … deliciousness.
For us, breakfast strata is an absolute must on Christmas morning. I grew up with it, and the holiday just wouldn’t feel complete without it.
Plus, when you make it the night before, the only work you have to do in the morning is pull the breakfast strata out of the fridge, uncover it, and stick it in the oven. Less time in the kitchen, more time playing with the toys Santa brought you. If you’ve been good, that is.
Occasionally when I’m testing and retesting and reretesting and rereretesting (you get the drift) a recipe, well, even if it’s great, we’ll get really sick of it. I mean, night after night of the same thing? Not necessarily fun. This is not one of those recipes.
I feel terrible about this, and I really don’t even remember how it happened, but somewhere along the way our almost-two-year-old daughter picked up a little phrase.
“I want beer!”
Not just “I want beer.” But “I. Want. BEEEER!”
I have a confession to make. We’ve taught our daughter to say “cray cray.” As in, crazy? Cray cray? Yeah, we say that around here. It started out as ironic-only use and then it sort of creeped its way into our everyday lexicon.
I hope we aren’t as annoying and uncool as I just made us sound.
I’m realizing a lot of my one dish two ways (or meat optional) recipes call for optional bacon. The last recipe I posted had it; next week’s will, too.
I know I need to mix it up – and I will, I promise, especially after we get settled into our new place and I can get back to developing recipes – but for now, I give you … yep, you guessed it. Bacon.
I grew up on this dish. Every summer, my mom would head out to the garden and bring in a huge zucchini and a couple of perfectly ripe tomatoes. She’d slice them up and throw them in a baking dish with some sweet onion, and then she’d top it all with a good amount of grated cheddar. Then she’d bake it until the veggies were tender, the cheddar oozey, the family happy.
I totally know it sounds weird.
Garlic, olive oil, mozzarella, and, yes. Brown sugar. On breadsticks. With garlic and cheese.
I’m all excited about this recipe. Which seems silly, because it’s totally something Aunt Edna would have lugged to the barbecue in her giant green Tupperware bowl, setting it next to the quivering Jell-O fruit salad. Or maybe that’s why I’m so excited about it. It feels so perfectly retro.
I’m also excited about it because I love it. And peas have not always been my thing, so. Yay! Yay for peas!
If there’s one word I’ve always found synonymous with Mother’s Day (other than “love” of course), it’s “brunch.” It’s the perfect way to celebrate mom – arguably, brunch is the best type of meal pretty much ever anyway (aside from dessert). Plus, if you’re into mimosas, brunch gives you an excuse to drink way too early in the day.
I really wasn’t sure if I should call this “Tex-Mex” or “southwestern” or just “mac and cheese with black beans, corn, chilies, and a bit of a spicy twist with optional chicken if you want.” The first felt too generic, the last clearly too long and too, well, dumb … and so the middle-of-the-road it was: southwest mac and cheese.
Which is not to say this recipe is middle of the road. I think it’s … well, there’s really no place in the road to describe something as being better than middle of the road, is there? It’s better than middle of the road.