Say hello to my cheesy dreams: Pretzel Tot Queso Fundido.
Here’s what makes up this glorious cast iron skillet:
– Pretzel tots on the outside of the skillet. – In the center, there is a cheese dip full of pickled jalapeños from Rio Luna.
Sounds simple enough but it’s absolutely glorious. For this post, I teamed up with Rio Luna Organic Peppers. The queso fundido in the center honestly didn’t need much because these pickled jalapeños are so flavorful and delicious.
Another plus: Rio Luna Peppers and Chiles are certified organic, GMO-free and kosher. They’ve also been used by professional chefs for years. To make the peppers, Rio Luna works with trusted growing partners who utilize key sustainability practices such as drip irrigation, recycling initiatives and crop rotation to cultivate the best possible chiles and peppers in the most responsible way.
Thanksgiving is merely a few weeks away and we gotta get ready! Today I couldn’t be more excited to share these Cacio e Pepe Mashed Potatoes with you all. They’re buttery, peppery, slightly tart and utterly perfect.
For this post, I teamed up with Le Creuset!! Woohoo! I have always loved my Le Creuset cookware and have used it all up on this blog over and over and over again. Le Creuset is truly my kitchen ally. I love it for numerous reasons but here are just a few:
– My Le Creuset cookware is incredibly multi-functional. I use the Dutch ovens to make everything from arroz con pollo to soups to—in this case—boiling potatoes. – Since Le Creuset is so beautiful, it’s easy to take it from oven or stove directly to the table. – The enamel coating on the inside of their cookware make them super easy to clean. A few light scrubs and BOOM…squeaky clean, looking like new!
In this post, I’m using their gorgeous Dutch oven in the color Truffle. And while I absolutely think it’s possible to put the Dutch oven on the table, it was a bit dark inside and wasn’t photographing the way I wanted so I transferred it to the 2 1/4-quart braiserin Persimmon.
These fall colors are a gorgeous addition to my Thanksgiving autumnal table.
I think it’s time to jump into the mood!
What is Cacio e Pepe?
Let’s tackle the basics: Cacio e Pepe which literally translates to “cheese and pepper.” It’s a dish that hails from Rome, italy and it’s typically super simple. It involves a bucatini pasta tossed in a simple sauce of Pecorino Romano, black pepper, salt and starch water from boiling the pasta. It’s ridiculously simple but like all simple dishes, the technique and precision is everything.
These Vegan Chocolate Chip Cookies have soft chewy centers and slightly crispy edges. Best part is they don’t “taste vegan.” These vegan chocolate chip cookies call for zero funny ingredients and instead rely on nut butters to give them their wonderful, delicious texture. Continue Reading
This recipe for Instant Pot Cuban Black Bean soup is fire for so many reasons! But before we dive into the recipe let’s talk about why I love this soup so very much.
Cuban black beans might be my favorite food to get in all of Florida. They truly are the food of South Florida. While my family isn’t Cuban, we spent a lot of family celebrations at Cuban restaurants. They were our go-to. And the black bean soup was always a favorite (along my other favorites like ropa vieja and picadillo (recipe coming soon!)).
The most critical part of Cuban black bean soup?
The sofrito. In this instance it’s a combo of red onions, green bell pepper, garlic and some spices that give the beans some good flavor. Beans by themselves are notoriously bland so you definitely have to gussy them up with lots of spices and a healthy amount of salt.
I’m currently in that mode where I’m thinking of new and elaborate recipes. I have this piña colada cake that is currently in the works and I’m guessing it’s gonna take two or three more iterations to get right. In the meantime, I have some super easy, breezy recipes that I’m excited to share, including this one right here!
This bourbon chipotle butter comes from The Year of Cozy (and yes, I still use that book! YAY!). I purchased this grill a few weeks back and it’s perfect for us because it’s teeny tiny and gas, which makes grilling on a whim a total possibility. I like the ease of it—though I do love the flavor of charcoal.
This is super simple because the butter can be made up to a week in advance and then grill some corn, put some room temperature chipotle bourbon butter on top, add a sprinkling of cotija cheese, some cilantro and DONE.
It’s so delicious and a nice slant on grilled corn. The chipotle butter is a little sweet and spicy. It works really well with the corn and salty cheese. Continue Reading