Toasted Almond Parmesan Dip.

January 27, 2012 · 56 comments

Soooooo. You should make this.

I know. I say that all the time. BUT.

I really mean it. Really really.

I’d have to say this is in the top ten of things I’ve ever made. Yeah. For serious. Which is like… the top ten in a million things. Big deal.

And it totally took me by surprise. Gave me a big, fat punch of bewilderment square in the face.

I mean, I expected it to taste good. Obviously. But like… not THAT good.

My grandma always loved this little swiss almond cheese spread that came in a plastic container, and my mom still often buys it to serve with snacks and appetizers. It’s delicious smeared on crackers, but I decided it would be more delicious if someone combined a ton of toasted almonds with a few plentiful thousand handfuls of cheese.

I was right.

Happy happy joy joy.

I mean, just look at that hot, melty mess down there. I can’t even tell you how freaking good this is.

NOW MAKE IT FOR THE SUPER BOWL! Orrrr… just because you are awesome.

Toasted Almond Parmesan Dip

makes about 1 1/2 cups of dip

6 ounces cream cheese

2 ounces mascarpone cheese

1 cup freshly grated parmesan cheese

3/4 cup sliced toasted almonds

1/4 teaspoon black pepper

1/8 teaspoon nutmeg

pinch of salt

Preheat oven to 375 degrees F.

In a bowl, combine cream cheese, mascarpone, parmesan and 1/2 cup almonds. Mix with a spoon to combine, then press into a baking dish. Bake for 25-30 minutes. Remove from oven and top with remaining almonds. Serve with crackers and pita chips!

Note: you can use low-fat cream cheese since the mascarpone has fat in it; not sure about using fat-free.

You are awesome, right?

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Homemade Snickers Bars.

January 26, 2012 · 191 comments

Insanity.

That’s what this is. Pure In.San.It.TEEEEE.

You know those days when you’re in desperate need of sugar and you’ve already downed more gummy vitamins than recommended while seriously considering how many more you can ingest without causing severe harm to your internal organs? They’re just so gooooood.

Well… in that case you should make some homemade snickers bars. Because I definitely did that.

And I KNOW you know what I’m talking about.

I spent the majority of my pre-pubescent and adolescent years scheming just how I would be able to steal my brothers’ Halloween candy. Snickers were always my favorite, and the boys weren’t huge fans so more often than not, they would hand them over. But sometimes… they kept them just to spite me. Brats.

Then I went through a SERIOUS phase of those Snickers ice cream bars. I swear they only had like 4 in a package or something but I could easily take down 2 for dessert. As kids, we were rarely allowed candy bars, but my mom had no issue with buying bags of fun-sized candy because, well… when things are fun-sized it means the calories don’t count.

And that you can eat a million of them.

 

These days, it’s rare that I crave actual candy, often preferring some chewy cookies or super rich cheesecake or a bar of amazing chocolate that costs thrice as much as the recent organic meyer lemons I purchased. But snickers are in my blood.

They are the peanut butter to my jelly.

The salt to my pepper.

The broccoli to my… wait, no.

This recipes comes from my friend Nikki who, well… I didn’t even know until Instagram and Twitter.

But now Nikki is like my bestest friend ever. Because when someone emails you a recipe for homemade snickers bars, they are your BFF for life. I mean, who else has my best interests at heart like that? I don’t even know.

And the fabulous part? This is SO EASY. So, so, so, so, so easy. Like, had-five-drinks-and-a-recent-breakup-easy. It has four distinct steps and in print seems slightly intimidating, but it isn’t whatsoever. I promise. I swear. I even had every single ingredient on hand. And not just because I’m a hoarder. Would I lie to you?

I’m not even going to waste your time trying to convince you to whip up a batch because, uhhh…. look at them. They are irresistible. Literally… considering they ruined two of my family members’ January diets.

Now that’s a win.

Homemade Snickers Bars

[recipe from Nikki, who lightly adapted it from and old Taste of Home recipe]

makes one 9×13 pan

bottom chocolate layer

1 1/4 cups milk chocolate chips

1/4 cup peanut butter

Thoroughly grease you baking pan. Melt ingredients together in a saucepan or microwave, then pour into the baking dish and spread until even. Let cool and harden completely.

nougat layer

1/4 cup unsalted butter

1 cup granulated sugar

1/4 cup evaporated milk

1 1/2 cups marshmallow fluff

1/4 cup peanut butter

1 1/2 cup salted peanuts chopped, roughly chopped

1 tsp vanilla extract

Melt butter in a saucepan over medium heat. Add in sugar and milk, stirring until dissolved and bring to a boil. Let cook for 5 minutes, stirring occasionally. Add in fluff, peanut butter and vanilla, stirring until smooth. Turn off heat and fold in peanuts, then pour over bottom chocolate layer. Let cool completely.

caramel layer

1 14-ounce bag of caramels

1/4 cup whipping cream

Combine ingredients in a saucepan over low heat. Let melt, stirring occasionally, until smooth – this took about 10 minutes for me. Pour over nougat layer and let cool completely.

Top chocolate layer

1 1/4 cups milk chocolate chips

1/4 cup peanut butter

Melt ingredients together in a saucepan or microwave, then pour over caramel and spread until even. Let cool and harden completely.

Refrigerate for at least one hour before serving, then cut as desired. These can stay at room temperature, but they do get gooey. I like them refrigerated best!

Note: for best results, buy one of the half-sheet aluminum cake pans at the grocery store. That way, you can pop the entire square out and cut from there!

I can’t even take that.

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White Cheddar + Arugula Pesto Mac and Cheese.

January 25, 2012 · 90 comments

Mac and cheese cures all.

…conflict.

…tantrumy husbands.

…tantrumy toddlers.

…which are pretty much the same thing.

…rainy days.

…sad faces.

…loose jeans.

…life.

You know, like HUGE things!

This makes my head spin.

Lots o’ green stuff.

A little peppery and almost neon… this arugula pesto took one of my favorite crispy shrimp dishes to a whole new level last year. Basil pesto, what? I don’t even know you anymore. This was one of the first recipes I ever shared (hellllo freaky pictures) and still makes the top ten of which I whip up just about every month to have on hand.

People… this.is.huge. It rarely happens. Like, never. Because boredom calls to me like a creeper in the night.

And while I think that mac and cheese is simply perfect on it’s own… that whole boredom creep grabs me and sometimes I torture the pasta.

Good torture, I promise.

Like, adding an arugula pesto swirl type of torture.

Otherwise known as… ruining-my-husband’s-side-dish-torture.

Otherwise known as… one of the only things I succeed at in my itty bitty life.

We served this with the maple bourbon pork chops and those brussels sprouts I’ll tell you about later, and holy FLAVOR POP. And while I pretty much watched him attempt to pick out every single solitary speck of pesto (can this be done?), he soon gave up and scarfed it. And was happy.

Leading me to believe that just as I thought… I am always right. Today marriage is great.*

Arugula Pesto and White Cheddar Mac and Cheese

serves 4-6

4 cups uncooked whole wheat pasta (smallish pasta works best, like elbow noodles, etc)

2 tablespoons unsalted butter

2 tablespoons flour

2 cups milk

1/4 cup heavy cream

10 ounces freshly grated white cheddar cheese + more for topping

pinch of nutmeg

salt and pepper to taste

1/3 cup arugula pesto 

1/3 cup panko breadcrumbs

Preheat oven to 400 degrees F.

Bring water to a boil and cook pasta according to directions. I always shave a few minutes off the cooking time since it will be going in the oven.

While pasta is cooking, heat butter in a saucepan over medium heat. Once sizzling, add flour and whisk until smooth to create a roux. Cook for 2-3 minutes, until golden and has a nutty aroma. Add milk and cream, bring to a boil while constantly whisking. Reduce heat to low and add cheese, then cook for a few minutes while stirring until cheese is melted and mixture thickens. Add nutmeg, then taste and season with salt and pepper as desired.

Add pasta to a baking dish and pour cheese sauce over top. Stir to distribute sauce, then stir in pesto. Top with additional grated cheese and breadcrumbs. Bake for 30-35 minutes, or until top is golden and bubbly.

 

Arugula Pesto

4 cups arugula

1/3 cup asiago cheese

3 garlic cloves

1/4 cup olive oil

In a food processor, combine garlic, arugula and cheese. Pulse until combined. Stream in olive oil a tablespoon at a time until the pesto becomes smooth.

*I made this over a week ago. I’ve since changed my stance.

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30 Minute Buffalo Chicken Soup.

Buffalo Chicken Soup serves 2 as a meal, 4 as a starter 2 boneless, skinless chicken breasts (about 8-10 oz), cooked and shredded 2 tablespoons olive oil 1 sweet onion, diced 2 garlic cloves, minced 1 tablespoon flour 32 ounces low-sodium chicken stock 1/3-1/2 cup buffalo wing sauce 1/3 cup freshly grated cheddar cheese 1/4 cup freshly grated parmesan cheese sliced whole wheat baguettes, toasted with parmesan cheese sliced green onions, crumbled gorgonzola and cilantro for topping Heat a large pot over medium heat and add olive oil. Add onions with a sprinkle of salt to the pot, stirring to coat, then cook for about 5 minutes until soft. Add in garlic and cook for 1-2 minutes more. Sprinkle in flour and stir for another 1-2 minutes. Add in stock, buffalo sauce, chicken and grated cheeses, stirring constantly. Bring to a boil, then reduce and let simmer for 10-15 minutes, stirring every so often. Serve soup and top with toasted baguettes, cilantro, green onions and gorgonzola. Pin It

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Crunchy Oven-Fried Cheese Ravioli.

Crunchy Oven-Fried Cheese Ravioli serves 2-4, depending on ravioli size 1 pound frozen cheese ravioli (about 40 pieces) 3 egg whites, lightly beaten 1/4 cup whole wheat pastry flour 1 3/4 cups panko breadcrumbs 1/2 cup seasoned bread crumbs 3 tablespoons grated romano cheese + more for topping pinch of salt 1/4 teaspoon pepper marinara sauce for dipping Preheat oven to 450 degrees F. Line a baking sheet with aluminum foil and place a wire rack on top. Spray the rack with nonstick spray. Add egg whites to one bowl, and in a larger bowl mix flour, bread crumbs, panko, romano, salt and pepper. Bring water to a boil and cook ravioli for half of the recommended time. I let mine boil for a little over 2 minutes, then drained them and quickly spray through them with nonstick spray to help them not stick together. Once cool to the touch, dip each ravioli in egg whites then coat thoroughly with the breadcrumb mixture, pressing to adhere. Place on the wire rack and repeat until finished. Spray each with a quick hit of nonstick spray. Bake for 15-18 minutes, or until crispy and golden. Serve hot with marinara for dipping. Pin [...]

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Chocolate Chip Oatmeal Cupcakes with Cinnamon Sugared Chip Frosting.

Chocolate Chip Oatmeal Cupcakes [adapted from my sweet potato pie cupcakes] makes 12 cupcakes 1 large egg 3/4 cup loosely packed brown sugar 2 teaspoons vanilla extract 1/2 cup unsalted butter (1 stick), melted and cooled 1 1/4 cups all-purpose flour 1/2 cup old-fashioned rolled oats 1 1/4 teaspoons baking soda 1/4 teaspoon salt 1/4 teaspoon cinnamon 2 tablespoons milk 1/2 cup chocolate chips, tossed in a sprinkle of flour Preheat oven to 350 degrees F. Line a cupcake tin with liners. In a large bowl, whisk egg and sugar together until combined and no lumps remain. Add in vanilla extract and butter, whisking until smooth. Add in flour, oats, baking soda, salt and cinnamon then add in milk and stir until combined and smooth. Fold in chocolate chips. Drop about 1/4-1/3 cup of batter into each liner. Bake for 15-17 minutes, or until cupcakes are set and spring back at the touch. Let cool completely before frosting.   Cinnamon Sugared Chocolate Chip Frosting 1 cup unsalted butter (2 sticks), softened 2 cups powdered sugar 1/2 cup loosely packed brown sugar 1/4 teaspoon cinnamon 1 tablespoon vanilla extract 1 tablespoon of milk, if needed 1/3 cup mini chocolate chips Beat [...]

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Creamy Tuscan White Bean Pasta.

Creamy Tuscan White Bean Pasta serves 4 2 cups whole wheat pasta 1/4 cup chopped pancetta 1/2 onion, chopped 3 garlic cloves, minced 4 cups fresh spinach 1 roasted red pepper, chopped 1/4 cup sliced sun dried tomatoes 5-6 artichoke hearts, chopped (about 1/3 cup) 1 can (15 oz) cannellini beans 10-12 fresh basil leaves, chopped 1 tablespoon butter 1 tablespoon flour 1 can (15 oz) skim evaporated milk 1/2 cup low-fat milk 3 tablespoons parmesan cheese salt and pepper to taste Boil water and prepare pasta as directed on the package. While water is boiling/pasta is cooking, heat a large skillet over medium-high heat. Add pancetta and cook until crispy and fat is rendered, then remove with a slotted spoon and let drain on a paper towel. Reduce heat in the skillet to medium-low and add onions, stirring to coat. Cook for 3-5 minutes, until softened, then add in garlic and spinach, stirring until the spinach wilts. Add in peppers, tomatoes, artichokes and beans, stirring to mix. By this time the pasta should be done, and you can drain it and add it to the skillet with everything else. Reduce heat to low and stir every few minutes while [...]

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Roasted Grape, Goat Cheese + Honey Stuffed Sweet Potatoes.

Roasted Grape + Goat Cheese + Honey Stuffed Sweet Potatoes [inspired by Maria's crostini] makes 4 potatoes 4 sweet potatoes 2 cups red, seedless grapes 1 teaspoon grapeseed oil (or another high heat oil) 1/4 teaspoon salt 1/4 teaspoon pepper 4 ounces goat cheese 2 tablespoons honey + additional for drizzling pinch of cinnamon and nutmeg Preheat oven to 350 degrees F. Poke holes in sweet potato with a fork, then wrap each tightly in aluminum foil. Bake for 45-60 minutes, or until potatoes and tender to the touch. Unwrap foil and cut a slit down the middle of each sweet potato. Let sit until cool enough to handle. Increase oven temperature to 450 degrees F. Lay grapes on a nonstick baking sheet and drizzle with grapeseed oil and a pinch each of salt and pepper, then toss to coat. Roast for 20-25 minutes, or until grapes begin to burst. Remove from the oven and let cool. Once sweet potatoes are somewhat cool, gently remove the flesh with a spoon, trying to keep the potato intact. Add the sweet potato to a large bowl, then mash with 3 ounces of goat cheese, cinnamon, nutmeg, salt, pepper and honey. Taste and [...]

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Crockpot Cheddar Beer Chicken Tacos.

Crockpot Cheddar Beer Chicken Tacos [taco seasoning adapted from allrecipes] serves 4+ 4 boneless, skinless chicken breasts 3/4 cup beer (I used an amber ale) 1 tablespoon chili powder 1 1/2 teaspoons cumin 1/2 teaspoon smoked paprika 1/4 teaspoon garlic powder 1/4 teaspoon onion powder pinch of cayenne pepper 1/2 teaspoon salt 1/2 teaspoons pepper 3/4 cup freshly grated cheddar cheese + more for topping taco shells your favorite toppings: greek yogurt, avocado, cilantro, salsa, chopped onion, black beans, shredded lettuce, etc. In a bowl, mix together chili powder, cumin, garlic, onion, paprika, cayenne, salt and pepper. Measure out 3/4 cup of your favorite beer, and whisk 1 1/2 tablespoons of the taco seasoning into the beer. Place chicken in the crockpot and dump in beer with seasoning. Cook on low for 7-8 hours or high for 4 hours. When you first remove the lid, it will seem as though there is a lot of liquid and the chicken is just sitting in it, but take two forks or kitchen tongs and shred, shred, shred until it all comes together. Taste and season with additional taco seasoning if desired, then let sit in the crockpot for another 15 minutes or [...]

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Red Velvet Thumbprints With Marshmallow Frosting.

Red Velvet Thumprints [adapted from s'mores thumbprints] makes about 20 cookies 1/2 cup unsalted butter, at room temperature 1/4 cup granulated sugar 2 tablespoons brown sugar 1 teaspoon vanilla extract 1/4 teaspoon salt 1 egg yolk 1 cup all purpose flour 2 tablespoons unsweetened cocoa powder 1 1/4 teaspoons red food coloring 1/2 cup mini chocolate chips Preheat oven to 375 degrees F. Sift flour, cocoa powder and salt into a bowl and set aside. In the bowl of an electric mixer, beat butter and sugars until fluffy (scraping the bowl when needed), for about 3-4 minutes. Add in egg yolk and vanilla, and beat for another 1-2 minutes until combined. Add in red food coloring (note: I used liquid coloring, if you use gel you may need more/less) and mix until color spreads. With the mixer on low speed, stir in the flour mixture and gradually increase the speed for the dough to come together, again scraping down the sides to combine. One batter has come together, fold in mini chocolate chips. Roll into balls that are about 1 inch in diameter and set on a baking sheet 2 inches apart. Bake for 5 minutes, then remove from oven [...]

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