This recipe is exactly what it sounds like! Pizza dip (though I will say, a little bit more of a white pizza), surrounded by soft and chewy garlic knots! Definitely turn up the garlic on those garlic knots too. Sometimes if I’m feeling extra-garlicky I will add a few pinches of garlic powder and a few pinches of onion powder to the butter mix. My only concern about this recipe is that it’s not quite enough to share with a large party of people. I wanted to make it for a hangout we’re doing this weekend with around 20 people, but with only…
-
Continue ReadingSo coming back from Iceland, I decided to do another round of hello fresh so that I wouldn’t be worried about grocery shopping and cooking and all that jazz when we were back. The first recipe we tried was a Dijon pork meal, that was satisfactory and I might post it at some point, but this juicy Lucy burger is definitely on my to-make-again list! This burger is more than your typical throw-it-on-the-grill burger, and definitely is schmancy enough to be like a restaurant burger, but it’s fairly straight forward to make. I’d pull this one out when you want that…
-
Continue Reading
This breakfast crescent ring is yumm-ee! It does take a little bit of effort rather early in the morning I’ll admit, with all the different pieces that go together. But it was tasty, that’s for sure! Actually it was tastier than I even expected, but I’m glad it was since it took a little more effort than expected at first glance. The one thing to do next time to make it look even better would be to make the ring a little smaller so that there isn’t quite as large of a hole in the middle. I think that would make…
-
Continue Reading
This was actually the first time that I’ve made risotto on my own! This was my last roommate’s go-to recipe when she wanted to cook, and let me tell you, it’s amazing. It does take a little bit of a time investment, but some of my favorite memories from when we lived together were us chatting in the kitchen over a pot of risotto. We also usually had glasses of wine in our hands. I mean you need wine for the recipe, so obviously the natural extension was to sip on a glass! I definitely recommend that; maybe I should add…
-
Continue Reading
Granola is one of those things that I thought for the longest time I didn’t like. And then I tried this recipe! It’s a little like crack. When I first made this recipe, I think I made it every week because I went through it so fast–I ate it for breakfast every day. It’s the perfect balance of sweetness and just a touch of salt. It goes with just about everything since it’s really just oats and almonds with a little extra almond enhancer (almond extract). My favorite is actually just plain vanilla yogurt. I keep a jar at my desk…
-
Continue Reading
This is an awesome sidekick to a meal! It does take a long time, but not a ton of effort, just the checking every 15 minutes and flipping. Most of the work is upfront, and also works out well for a helper to make when you’re preoccupied with the main dish. Holy butter! No literally, this is what happened when I microwaved the butter…I thought it was amusing so I took a photo, XD. This recipe was adapted from Spicy Southern Kitchen’s melting potatoes recipe, and let me tell you, they really are “melting”! The chicken broth gives them a full whallop…
-
Continue Reading
The weather’s getting warmer, and we’re getting closer to the time when we break out the mixed cocktails, the wine tastings out in the summery vineyards… It makes me a little sad that I don’t enjoy winter as much as I used to. When I was little, winter meant staying inside by the fire, or staying home from school, or playing in the snow. Now it means brushing off the car, going into work in the cold, and dealing with the extra icy stupidity that overtakes the NoVA area. And even though it’s not actually that warm out yet, I decided to…
-
Continue Reading
This is a hearty and tasty vegetarian pasta option! We actually were introduced to this recipe by a friend of T’s who made it when we visited them to chat about their trip to Iceland! We’re going next month, so we wanted to get the inside scoop since they went only a few months before we will. But T and I were both impressed with how tasty this meal was, so I decided to recreate it at home for myself! Asparagus is not T’s favorite, but he’ll eat it, and more happily so when it’s mixed into things, so that works out…
-
Continue Reading
Here’s a new one for the books! Who would have thought–cold cider floats! I sure wouldn’t have. You can thank Cornell’s Grad students for this doozy. I was up in Ithaca visiting a friend this past weekend for “galentines” day, and their “TGIF” (Read: thank grads it’s Friday) served cider floats! Now I’ve only tried it specifically with McKenzie’s seasonal hard cider, and I will say that it would take some convincing to get me to try another. That’s for a couple reasons. Firstly, the winter seasonal (as I am assuming it is) definitely has some Christmas-spice notes that really…
-
Continue Reading
In addition to banana bread, here’s another way-past-ripe bananas recipe to add to your repertoire! Though you do need a doughnut pan for these. I prefer baked doughnuts since they’re “healthier”, but more so because they don’t involve heating up oil and frying things. I always feel like I’m being wasteful with the leftover oil, and besides, it also makes my house smell of oil for like a month. (I might be exaggerating a leeeeetle.) You can see that my bananas were a little past a little prime. But the flavor is still packed in there! And like most banana breads…
-
Continue Reading
This is a nice, clean, vegetarian recipe! It’s super easy to make, and would also make a great side, although we ate it as the main dish tonight. It is definitely a little on the light side for a main meal, but was still super tasty. It’s got a variety of vegetables and a nice Mediterranean flair. I ended up using yellow onions though the original recipe by Taylor over at food faith fitness used red onions. I imagine that red onions would be a little bit better because they’re less potent, and give an extra pop of color. But if you chop the…
-
Continue Reading
Just look at these pictures! Tell me that’s not making you want some pizza. This is the perfect recipe to use up some of that leftover pulled pork from the previous recipe I posted. And it’s pretty delicious, if I do say so myself. Now I definitely recommend a pre-made dough, whether that be from a box, or just the frozen or refrigerated dough from the grocery. You can always make your own, but it does make the whole process a lot easier. So here’s the assembly process! Roll out the pizza dough and pre-bake for a few minutes. First goes on…
