I’m gonna be honest with you: there isn’t anything necessarily fancy about the ingredients in this grilled cheese (minus the brioche). This isn’t one of those grilled cheeses filled with expensive cheeses, spreads or meat like prosciutto or anything like that. This is more about the actual preparation.
Here’s why: The first time Josh and I made a grilled cheese together, I was shocked at how haphazard he was with the technique. The heat was too high, burning the bread! The cheese in the center wasn’t completely melted, and instead of butter, he used olive oil. THIS IS ALL WRONG!
Like all awesome things in life, grilled cheeses are ridiculously simple to make. And like all simple things, the details matter A LOT.
Here is a fun “how-to” on making our favorite childhood sandwich. And, as always, if you have tips on this matter that you feel passionate about, please leave them in the comments below; we’ll all benefit.
For the past few weeks, everyone has begun gushing about the commencement of fall, and all I could think about was ice cream, cold drinks and basically dunking my entire head into a vat of iced water. We just finished up a pretty intense heatwave and pumpkin spice was the furthest thing from my mind.
Now that the weather has stopped being an a-hole I feel like I can honestly entertain the idea of soup and squash and stuff. And plus, now I’m actually beginning to see gourds that have leprosy and cute baby white pumpkins (always a favorite). I’m excited!
The fall-inspired recipes will start soon, I promise, but I’m thinking this year I might ease into it rather than start with a big pumpkin boom!
These cheez-its are an example of me scootin’ into the season. There’s nothing fall about them, they’re just some crackers for snackin’! Just some schnacks.
When I first started cooking and baking, crackers were the thing I loved to make the most. I’d make them after work and bring them in the next day and people’s minds were blown, “You made crackers?!” My co-workers thought I was genius, but what they didn’t realize was that crackers might be the easiest thing to make EVRRRRR.
For this recipe I teamed up with McCormick Gourmet. These crackers call for a bit of hot Hungarian sweet paprika and a dash of cayenne pepper. The cheddar and paprika are made for each other. It’s a union that in my brain makes sense but should be exploited more.
These are like fancy adult cheez-its. If you have chillren, then I say bring down the paprika and get rid of the cayenne all together.
Today I teamed up with Frito-Lay to bring you one of those recipes I’ve always dreamed of making for the blog. I just needed a bit of a nudge…and by nudge I mean tasty FRITOS® corn chips in my possession. FRITOS CHILI PIE® is usually served in the bag. It’s one of those super fun recipes that makes you feel like you’re on a ranch. In my dream world that’d mean I’m on Hey Dude (do you remember that show on Nickelodeon, like, years ago?). It always made me want to go to Texas and live on a ranch but let’s be honest I’m not sure ranch work is my kinda thing. Eating chili and cheese on top of FRITOS corn chips in a bag is more my groove!
Over the next few days I’ll be taking over Frito-Lay’s Instagram account, sharing some of my favorite July 4th moments and snack combos. (Think sweet tea and grilled hot dogs!)
Frito-Lay is also giving readers and fans alike the chance to share their snacking moments in the Fun-Up for Summer Sweepstakes. To enter on Instagram or Twitter, upload a photo of your summer snacking moment with #FritoLoveEntry for a chance to win fun prizes. Full rules here.
My love for BLTs has existed since I was in my mom’s tummy. Story has it that my dad was so obsessed with BLTs, while my mom was pregnant, that a day didn’t go by he wouldn’t make one. My mom slowly became repulsed by the smell of bacon to the point of nausea, to the point where my dad was forbidden to make his beloved sandwich.
My mom is now vegan and I’ve never met a BLT I didn’t like. My dad’s BLT obsession resulted in two very different outcomes!
This Blue Cheese BLT is a fun rendition of the traditional sandwich. The blue cheese is made into a spread that goes on both sides of the bread. Then it’s sort of normal from there: good-quality, thick-cut bacon, sour dough bread, butter lettuce and a few slices of perfectly ripe tomatoes.
But here’s the thing that you MUST add: potato chips. Yes, potato chips TO the sandwich. I know the recipe doesn’t say to add them but if you do you’ll understand what I’m talking about.
Potato chips to any sandwich, PB&Js included, add so much. Texture, salt, flavor…the list goes on. And on.
This recipe along with a few others are a part of a batch of recipes I developed for the company Salemville. It’s a blue cheese company whose cheese are hand-crafted an Amish community in Cambria, Wisconsin. The blue cheese is funky and creamy and so so delicious.
Today is National Doughnut day which means you must make these…this weekend. I honestly never pay attention to this day or that day because it seems like every single day it’s something else. Also, who came up with these designated food days? Where’s the calendar where all these days exist? And if it’s just some rando person coming up with them, then can I come up with a dedicated day?
Mine will probably be sort of specific…like, Skip-Work-And-Pet-A-Corgi-Day, or Let’s-Make-Pie-Day-And-Give-It-To-Our-Neighbor-Day, or Let’s-Get-Our-Nails-Did-And-Then-Eat-Tacos-Day. Basically my days have a lot more to them than just eating one type of meal or food item…they’d be adventure-driven. Anyway, that’s not going to happen so here’s a recipe so you can just make doughnuts.
I have a feeling that none of you would be my friend in real life if:
#1 You could hear the voice I use when speaking to Amelia. We all have animal voices. Mine is just REALLY bad. And strangely enough, it’s gets more grating the more tired I get.
#2 You could see me (sometimes!) reach into my dirty hamper and take out dirty socks and put them on my clean feet because ‘they’re not that dirty and I like black socks to match my black Nikes.
#3 You could see how many dishes I dirty when making simple things like a salad, lettuce cups or coffee. ‘Working clean’ is for fancy chefs or people who are more organized in their brains than me.
#4 You could see how many times I open the fridge/freezer, take a swig of something and then return it (versus, you know, pouring myself a glass). But really, I live with only one other person and we make out all the time so it’s totally fine if I double-dip, right…
And now, hummus.
This hummus is a labor of love. I’m afraid that you’ll hate me because of this hummus recipe. I’ve made a super simple thing kind of more complicated but I think it’s worth it so please hear me out. Please!
This recipe starts with shucking a bunch of peas, which I honestly like doing. There’s something about repeating the same motion over and over that is soothing.
And then, I juiced the jackets! Whaaa! If you don’t have a juicer, you can totally skip this step, but I wanted the hummus to be as green as possible and I love the notion of waste not want not.
My nails usually look a wreck from cooking, so please let’s enjoy the fact that my nails are actually looking civil. I only paint my nails on my days off because polish lasts a total of five hours for me. And please don’t sing the praises of gel nails. They do last a long time, but the time it takes to have them put on and the effort to get them properly removed is too much for me. I can’t deal. I’m way too impatient.
This weekend is the weekend when all of our healthy eating goals of 2014 just go to hell. Kale salads and broths are replaced with piles and piles of chips with melted cheese on ’em. I’m not mad at this. I plan on making chicken wings, per Wednesday’s recipe. And maybe I might even make some with traditional buffalo wing sauce. I love Frank’s hot sauce, though the wing competitions at buffalo wing places freak me out. I definitely won’t be eating 50 wings that make my face wanna explode, but I might have like 4.
This Spinach Arichoke Dip will also definitely be present. It’s sort of a classic, but I like this version. It’s a tad bit spicy, warm and a little tangy (thanks to the creme fraiche). It’s soooo good.
For the full recipe and pics, go over to PBS Food.
Two years ago today I went on my first date with my now boyfriend, Joshua. Up until that point I had dated all the wrong people; most of them were nice and fine but all were wrong for me. I arrived at the restaurant early and he arrived 15 minutes late, which makes me laugh when I think about it because it’s very telling of who we are.
He picked a (now closed but his amazing wine store lives on!) wine bar called Lou’s. It was a pretty ideal first date spot; it was dimly lit and quiet, but full of people, especially for a Monday night, and they served interesting, hard-to-find-wines with really good snacks. We ordered our respective wines – him a barnyard-y Gamay and I ordered a Malbec. There was a charcuterie plate, a burrata salad with roasted grapes and an order of pig candy.
As we ate, we talked about all sorts of things; happy things, funny things, random things and sad things, too. Josh asked me what my hardest challenge in life was thus far. I answered, and then he answered; and then I remember us just staring at each other, absorbing the other’s answer.
Some would say sad stuff is a terrible thing to talk about on a first date, but that’s where we were in our lives. Josh had just experienced the loss of his mom and I think when you’re really sad it’s hard not to mention it. I’m glad we talked about such things. And plus, I’ve never been good at adhering to dating do’s and don’t’s.
The next day I flew to my parent’s house to work on my book and I remember wondering what would happen. I was, for the first time in a long time, excited about getting to know someone, to dive deeper into their life and perspective on the everyday.
We went on a few more dates but a relationship wasn’t something Josh could take on at the time. I was pretty heartbroken and I wasn’t sure why. I didn’t even know him that well! But something just clicked; something with him just felt right. So, I left him alone, but couldn’t forget about him. We ended up running into each other almost eight months later; he was in a better place and so was I. And we’ve been pretty inseparable ever since.
We haven’t been together for a full two years, but the day we sat down for the first time and talked for five hours is a day I love to remember. So, of course, since I’m a romantic, I’m celebrating with Pig Candy.
Alfajores, my favorite Peruvian cookie, has been a long-standing favorite. (I first blogged about them two years ago here!) Back in the day, I made them in a smaller version, and I continue to do so. I would categorize them as a deceivingly rich cookie. They’re blond in color so you think nothing of it, but honestly after one big cookie, I’m totally done. The solution has always been simple for me: make them mini!If you’ve never had them or heard of them, I’ll happily explain…
Think short bread cookie sandwich, filled with creamy dulce de leche (Peruvians call it manjar blanco). They’re super easy to make and remind me of being a little kid. The older version calls for white sugar, which results in a crisper cookie. My dad actually prefers the snappy version, but if you’re looking for a softer version, sub in powdered sugar.
I blogged about the newer, softer version over on PBS Food where you can get the full recipe and see more pretty pictures of cookies.
The summer heat has hit Los Angeles and all I want to do is turn up the AC ’til it’s totally freezing, curl up in bed and watch Breaking Bad, but I can’t…because I don’t have AC, so basically I’m dying. A lot of people think Los Angeles is this smoldering, super hot place, but it’s actually fairly mild. Like, the winters are cold and the summers are summery, yes, but the nights get chilly. I likez it.
This whole week people have been freaking about Miley Cyrus; but for me it’s been all about grapes. Sorry Miley and your stupid tongue. Also, those big mascots scared me.