croque monsieur crostini

YOU GUYS. This is a big day on the blog because 1) this is one of my new all-time favorite recipes ever ever, and 2) y'all have a chance to win one of those beautiful boards in the photo above!

First, these little crostini. I absolutely loooove a croque monsieur, but hardly ever make them/order them unless it's like, serious indulge time. But a little bite-size version? Yes, all the time! These are creamy and salty and just perfect. If you're making ham for Christmas, use the leftovers to make these little guys! Or basically if you're ever serving people and want to make them swoon, just make these.

Now let's talk about that gorgeous board above! This beauty came from the guys over at CuttingBoard.com. I love this company and everything they stand for! They only sell items that they personally have seen and handled, and all of their products are certified sustainable, renewed, or reclaimed. Many of their products are handmade by independent artists (big yay for this!). They donate a portion of their profits to environmental causes. Really, how awesome are they?!

To further prove their awesomeness, they are giving away a board to 3 lucky people! One of you will win a gorgeous 18 x 12 Maple Cutting Board with Grips from John Boos and two of you will win a beautiful 16 x 12 Proteak Edge Grain! Simply enter using the Rafflecopter below. :)

Croque Monsieur Crostini
makes about 20 crostini

you'll need:
1 tablespoon unsalted butter
1 1/2 tablespoons all-purpose flour
1 cup hot whole milk
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
pinch of nutmeg
1/2 cup shredded Gruyere, plus more for topping
1 baguette, sliced
Dijon mustard
6-8 oz. black forest ham


Preheat the oven to 400 degrees F.

Melt the butter over low heat in a small saucepan. Add the four and stir for 2 minutes. Slowly pour in the hot milk and cook, whisking constantly, until the sauce is thickened. Remove from heat add the salt, pepper, nutmeg, and 1/2 cup Gruyere and set aside.

To toast the bread, place the slices on a large baking sheets and bake for 5 minutes. Turn each slice and bake for another 2 minutes.

Top each slice of baguette with mustard and top with a bit of ham to each. Next, spoon on a bit of the cheese sauce, then sprinkle with Gruyere. Bake for 5 minutes. Turn on the broiler and broil for 3 to 5 minutes, or until the topping is bubbly and lightly browned. Top with a grind of black pepper, and serve hot.

a Rafflecopter giveaway \



See what some of my foodie friends made with their boards:  Souffle Bombay
Bakes In Slippers
The Vintage Mom
Little Kitchie
The Redhead Baker
The Suburban Soapbox
Courtney's Sweets
Yours And Mine Are Ours
Mindful Mamma
A Simple Pantry

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glorious cheddar & jalapeno muffins

Happy Labor Day, y'all! Just popping in here briefly today to share this muffins, which would be a perfect last-minute addition to your weekend cookout. They're spicy, super cheesy, come together in no time at all... and seriously delicious!

Hope everyone is enjoying a great holiday!

Glorious Cheddar & Jalapeno Muffins (slightly adapted from Joy the Baker)
yields 12 muffins

you'll need:
1 1/2 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon granulated sugar
1/2 teaspoon kosher salt
1 cup skim milk
1 large egg
1/4 cup butter, melted and cooled slightly
3 cups grated sharp cheddar cheese
12 pickled jalapeno round for topping
sea salt and fresh cracked black pepper for topping

Preheat oven to 375 degrees F. Spray a 12-cup muffin tin with cooking spray and set aside.

Whisk flour, baking powder, sugar, and salt in a medium bowl. In another small bowl, whisk together the milk, egg, and melted butter. Add the wet ingredients to the dry ingredients and stir. Just before the mixture is totally combined, add the cheese. Stir until everything is evenly moistened and distributed.

Divide the batter between the prepared muffin tins. Top each with a jalapeno round and sprinkle with sea salt and freshly cracked black pepper.

Bake for 20 minutes. Allow to cool for just a few minutes; these are best served fresh and warm!

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bacon & pea pizza

Hey there hey there friends! How was your weekend? We had a fun one -- took quick trip to Fort Worth, had a little girls brunch, and saw Phantom of the Opera on Friday night! ...which means we have been walking around singing "Masquerade" for three days now...

I'm excited to share this pizza recipe with y'all! I've probably made this 3 or 4 times this summer already and we are crazy about it every time. While I was previously a preheated pizza stone loyalist, I'm really loving this method from Tracy of baking the pizza on an oiled baking sheet. It yields a super crispy crust and there's no danger of getting a gigantic burn on your arm from taking the pizza stone out after preheating. Not that I would know anything about that.

The salty bacon is perfect with the peas and mix of creamy mozzarella and sharp cheddar. But the extra special part happens after the pizza bakes, when it is topped with fresh mint, a squeeze of lemon, and grated parm! 

It's seriously silly good.

Bacon & Pea Pizza (from Shutterbean)

yields one 13x18-inch pizza

you'll need:

1 fresh pizza dough

olive oil

3 strips of bacon, cooked and roughly chopped

1/2 cup shelled peas

3 cloves garlic, thinly sliced

2 green onions, thinly slices

1/2 cup shredded mozzarella

3/4 cup sharp white cheddar

pinch of red pepper flakes

kosher salt and freshly cracked black pepper

1/2 cup chopped mint

fresh lemon juice

grated Parmesan, for topping

Preheat the oven to 500 degrees F.

Lightly brush a 13x18-inch baking sheet with olive oil. Place the pizza dough directly onto the pan and press it out. I like a thin crust, so I press it super thin all the way to the edges. If you like slightly thicker crust, just don't press it out quite as much.

Top the pizza with the bacon, garlic, green onions, and cheeses. Add the red pepper flakes, salt, and pepper on top.

Bake the pizza for 18-20 minutes, or until cheese is browned and bubbly.

Top with fresh mint, a squeeze of lemon, and grated Parmesan. Enjoy!!!

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manchego popovers with truffle salt

There's something so fun about popovers, isn't there? I love the popovers with strawberry butter from Neiman Marcus' Zodiac Room, and the gruyere and black pepper ones from Foreign and Domestic in Austin are out of this world. But making popovers at home is also super easy!

The batter takes all of about 3 minutes to put together, they go in the oven, and in 40 minutes you have giant, gorgeous carb-y goodness. I made these with yummy Manchego cheese, smoked paprika, and a little bit of truffle salt from The Spice House on top. Ridiculous, decadent, delicious. Just what you need for Wednesday!

Manchego Popovers with Truffle Salt
yields 6 popovers

you'll need:
2 cups whole milk
4 eggs
1 1/2 teaspoons salt
1/2 teaspoon smoked paprika
2 cups AP flour
Manchego cheese, cut into 6 1/2" cubes, plus more shredded for topping
truffle salt, for topping

Preheat the oven to 375 F and place a popover pan on top of a baking sheet in to pre-heat. Meanwhile, pour the milk into a microwave-safe bowl and heat in the microwave until very hot, but not boiling, about 2 minutes. In a separate bowl, whisk together the eggs, salt, and paprika. Slowly whisk in the milk. Add the flour and whisk until the batter is fully combined (little lumps are okay).

Remove the pan and baking sheet from the oven and coat with cooking spray. Pour the batter to the top of each of the popover cups (pouring it high will ensure a big beautiful popover). Place a cube of cheese on top of the batter in each cup and sprinkle with truffle salt.

Bake for 40 minutes. Do not open the oven to peek!

Carefully remove the pans and sprinkle each popover with the extra grated cheese. Allow to cool for just a minute or two, then enjoy!

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spinach & prosciutto white pizza

It's going to be a good Wednesday. I've got pizza for you! And... a GREAT giveaway that is absolutely perfect for summer fun. But we'll talk about that in a minute...

What are your favorite pizza toppings? I tend to be all over the map. It's so hard to beat a good, classic margherita. But then again, weird, unexpected twists like this or this are also really great! Let's face it: it's pizza. It's going to be delicious.

This combo is a new favorite. The salty prosciutto gets crispy and ohmygoshsogood in the oven. The spinach is a little spicy from a pinch of red pepper flakes. And the cheese -- whole milk mozzarella -- is the ultimate in creamy goodness. Give this one a try! It just might be your new favorite. :)

Spinach & Prosciutto White Pizza
makes 1 pizza

you'll need:
1 fresh pizza dough
2 big handfuls of baby spinach
olive oil
kosher salt
red pepper flakes
2 garlic cloves, minced
1/2 cup whole milk mozzarella, shredded
4 thin slices of prosciutto

Preheat oven to 500 degrees F.

Stretch out pizza dough on a large oiled baking sheet. Set aside to allow the dough to rest.

Saute spinach in a large skillet with a bit of salt and red pepper flakes. Once spinach is cooked, remove from the skillet and set aside to cool slightly.

Lightly brush the dough with olive oil. Sprinkle garlic cloves over the top. Lay prosciutto slices, then top with spinach and mozzarella.

Bake pizza for 10 minutes, or until cheese is browned and bubbly. Allow to cool for a few minutes before slicing and devouring.

***

Now about that giveaway...

June is Dairy Month which means it’s time to celebrate #AllThingsDairy!  

Fresh nutritious dairy foods like milk, cheese, and yogurt don't just taste delicious; they're good for your body! Dairy foods are the #1 source of calcium in most individual’s daily diet and offer 9 essential nutrients.  

Join in the fun & deliciousness and celebrate #AllThingsDairy with me and 14 fellow food bloggers as we celebrate Dairy Month by sharing some of our favorite recipes PLUS enter for a chance to win one of 3 Cuisinart ICE-30BC Pure Indulgence™ Frozen Yogurt-Sorbet & Ice CreamMakers!

Enter the giveaway simply by using the Rafflecopter at the end of this post!

The American Dairy Association & Dairy Council salutes its local dairy farmers with a celebration of #AllThingsDairy as they seek nutritious recipes combining milk, cheese and yogurt with fresh produce. 

To learn more about the health benefits of dairy and the essential role it plays in your diet visit DairyGood.org

Have fun checking out all the recipes from my foodie friends and good luck with the giveaway!!

Souffle Bombay - Blueberry Cheesecake Shooters 
What The Heck's A Bonbon? - Strawberry Watermelon Cucumber Granita with Vanilla Lemon Frozen Yogurt 
Mind Over Batter - Strawberries and Cream Icebox Cake 
Pass The Sushi - Roasted Blueberry Graham Cracker Crumble Frozen Yogurt 
We're Parents - Strawberry Cheesecake Pancakes with Whipped Topping 
Sugar Dish Me - Healthy Creamy Summer Pasta 
The Vintage Mom - Strawberry Creamsicles & Other Creamy Treats 
Real: The Kitchen and Beyond - 11 Grilled Cheese Combinations 
Giggles Gobbles & Gulps - 10 Fun Ways To Drink Your Milk 
How I Pinch A Penny - Banana Pudding Shooters 
Kitchen Conundrum - Rich and Creamy Mac & Cheese 
An Opera Singer In The Kitchen - Double Cheese Spinach & Mushroom Omelette 
It's A Keeper - 10 Ice Cream & Frozen Treat Recipes 
The Suburban Soapbox - The Ultimate Chocolate Martini

a Rafflecopter giveaway

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pimento cheese biscuits

The amount of biscuits on this blog might be getting a little excessive. Is that a thing when it comes to biscuits though?

Biscuits are where I end up when I just want to relax in the kitchen. Making them is just soothing to me. It's cheaper than therapy!

These are the perfect biscuits for your Easter table, or to take along for a spring or summer picnic. So dang good. Pimento cheese and buttermilk biscuits were always meant to be friends. I'm so glad I finally introduced them!

Pimento Cheese Biscuits
makes 12-14 biscuits

you'll need:
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper, plus more for topping
8 tablespoons cold unsalted butter, cut into small pieces
1 cup shredded cheddar cheese
1/4 cup chopped fresh chives
1 (4 oz.) jar of sliced pimentos, drained and chopped
1 cup cold buttermilk
1 egg, beaten, for brushing

Preheat your oven to 400 degrees F. Line two baking sheets with parchment paper and set aside.

Whisk flour, baking powder, salt, and pepper in a large bowl. Add the butter and use a pastry cutter or your fingers to incorporate it until the mixture is coarse and crumbly. Stir in the cheese, chives, and pimentos. Add the buttermilk and stir until just combined.

Turn the dough out onto a well-floured surface and knead a few times until it holds together. Shape the dough to about 1/2 inch thickness. Use a floured biscuit cutter to cut out the dough and transfer to the baking sheets. (Gather up the scraps to make more biscuits as needed.)

Brush the top of each biscuit with the beaten egg and top with a bit more black pepper. Bake for 18-20 minutes, until the tops are golden brown. Cool slightly on a wire rack before serving warm!

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spinach provolone beer bread

This bread, y'all. It is such good stuff! I know I've talked about how much I love the quick, easy process of making beer bread... but I mean, the fact that I can be eating a warm slice of incredible bread within an hour is just too great.

Boozy, cheesy bread + spinach = health food. MATH.

Spinach Provolone Beer Bread
yields 1 loaf

you'll need:
3 cups all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon kosher salt
1 (12 oz.) can of beer
1 cup shredded provolone cheese
1 1/2 cups chopped baby spinach
4 tablespoons melted butter
freshly ground black pepper

Preheat your oven to 375 degrees F. Grease a 9x5-inch bread pan and set aside.

Whisk the flour, sugar, baking powder, and salt together in a large bowl. Stir in the provolone and spinach. Add the beer and stir until just combined.

Pour batter into the prepared pan and smooth the top. Pour the melted butter over the top. Bake for 45 minutes.

Allow the bread to cool in the pan for about 10 minutes before inverting it onto a wire rack to cool.

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sriracha mac and cheese

There are few indulgences in this life that are more comforting, satisfying, and dangerously irresistible than homemade mac and cheese. It's rare that I go down this treacherous path because we simply cannot stop eating it. Martha's recipe has been our favorite for years... until now.

Yeah, I said it. Sorry M-Stew.

This mac and cheese is beyond heavenly. It's got just the right amount of spice from the sriracha, and a little something from that fresh ginger that makes it absolute perfection. It's a game changer. I can't sing its praises enough!

Bonus: while most mac and cheese recipes feed an army, and that is sometimes necessary, I've adapted this recipe down to just 2 normal human servings. My waistline appreciates this.

Sriracha Mac & Cheese (adapted from Shutterbean)
serves 2

you'll need:
1 1/2 cups milk
1/4 cup unsalted butter
1/4 cup all-purpose flour
1 teaspoon kosher salt
1/3 lb. small pasta (I used bowties)
1 1/2 teaspoons minced fresh ginger
1 1/4 tablespoons unsalted butter
1 cup grated sharp white cheddar cheese
1 1/2 tablespoons sriracha, plus more for serving
1/3 cup panko breadcrumbs

Preheat oven to 400 degrees F. Butter a small baking dish (I used a 6-inch round dish; a 9x5 bread loaf pan would also work well.) Bring a large pot of water to a boil. Salt, then add pasta and cook about 1 minute less than suggested on the package.

Heat the milk in a pot over medium heat for 3-4 minutes (don't let it boil). Remove from heat.

Heat the butter in a separate pot over medium heat. When the butter has just melted, add the flour and whisk constantly for about 3 minutes, until light brown. Remove from heat.

Slowly pour in the warm milk into the flour mixture, whisking constantly. Set the pot back over medium heat and continue to whisk constantly, until the mixture is thick and silky. (To test the consistency, dip a metal spoon into the sauce. If the sauce coats the spoon and doesn't slide right off, it's ready!) Remove from heat and stir in the salt, cheese, ginger, butter, and sriracha.

Your pasta should be ready now. Drain, rinse with cold water, and then add to the pot with the cheese sauce and stir to combine everything.

Pour the cheesy, saucy pasta into your prepared pan and sprinkle the top with panko. Bake for 15-20 minutes, until the topping is turning golden and everything is hot and bubbly. Remove from oven and let stand for 5-10 minutes. Spoon into bowls, drizzle with more sriracha, and indulge.

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kale & chicken quesadillas

Is everyone as obsessed with quesadillas as we are? There's just something about that cheesy goodness in a crisped-up tortilla that makes my heart sing.

These quesadillas are kinda weird and extremely delicious. Make a kale dip, spread it on tortillas, then pile on mozzarella, chicken, and avocado. Just trust me on this one.

This makes a quick, fabulous weeknight dinner, but it would also be a great addition to your Superbowl spread! Dip IN the quesadillas = two birds, one stone.

Kale & Chicken Quesadillas (adapted from Take a Megabite)

makes 2 quesadillas

you'll need:

2 cooked chicken breasts, sliced into strips

1 tablespoon olive oil

3 cups kale, coarsely chopped

2 cloves garlic, minced

3 oz. goat cheese

1/4 cup plain Greek yogurt

4 tablespoons shredded parmesan

1/4 teaspoon red pepper flakes

kosher salt and freshly ground pepper to taste

4 tortillas (I used corn, but use whatever you like!)

1/3 cup shredded mozzarella

1 avocado, halved, pitted, and sliced

sliced green onions and lime wedges, for serving

Heat olive oil in a skillet over medium heat. Add garlic and cook for 30 seconds. Add kale and cook and stir until it's wilted, about 3-4 minutes.

Mix the cooked kale, goat cheese, Greek yogurt, parmesan, red pepper, salt and pepper in a bowl. To assemble quesadillas, divide kale dip, chicken, avocado, and mozzarella between 2 tortillas. Top each one with the remaining tortillas.

Heat a large skillet over medium-high heat. Cook quesadillas on both sides until they are browned and crispy. Serve with scallions and a squeeze of lime.

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whole wheat parmesan herb beer bread

I love making beer bread. It couldn't be easier or faster to make, all comes together in one bowl, and there's no kneading involved.

I also love eating beer bread. It's got a rich, hearty flavor, a great texture, and it gives me the yummiest snack until it's all gobbled up. This one, with sharp Parmesan and earthy herbs, is absolutely fantastic. And since it's made with whole wheat flour, you can totally count this as part of your January diet. That's how it works, right?

Whole Wheat Parmesan Herb Beer Bread (adapted from Girl Versus Dough)
yields one 9x5-inch loaf

you'll need:
3 cups white whole wheat flour
1/4 cup granulated sugar
1 tablespoon baking powder
1 1/2 teaspoons kosher salt
1 (12 oz.) can of beer (I used a Pilsner)
1 cup shredded Parmesan cheese
1 teaspoon fresh chopped thyme
1 teaspoon fresh chopped rosemary
1 teaspoon fresh chopped sage
4 tablespoons butter, melted (I used Land O Lakes Butter with Olive Oil and Sea Salt for extra flavor)

Preheat your oven to 375 degrees F. Spray a 9x5-inch loaf pan with cooking spray and set aside.

Whisk the flour, sugar, baking powder, and salt together in a large bowl. Add the beer and stir until just combined. Fold in the Parmesan and herbs.

Pour batter into prepared pan and smooth the top. Pour the melted butter over the top of the batter. Bake for 45 minutes.

Allow the bread to cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

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greek lamb naan pizzas

Happy Monday, friends! How was your weekend? I'm heading back to school today after a glorious Christmas break. While I'm not relishing waking up early again, I am always glad to settle back into more of a routine. And since one of my intentions for 2014 is to become more organized, I kinda need to be busier to put myself to the test. :)

Another goal I have for this year is to try to plan our meals for the week. Do you do this? I never have, but rumor has it that it saves time and money, so I thought I'd give it a go. If you're a meal planner, I'd love to hear any tips or tricks you have!!

One of my go-to meals that will definitely show up in our planning is naan pizzas! I love them because they take no time at all to make (it's really more assembling than cooking!), you can top them with whatever you want, and most of all because they're super yummy.

Since Miles and I are crazy about Greek flavors, we absolutely loved these! They were fast, fresh, and flavorful... perfect for a weeknight dinner!

Greek Lamb Naan Pizzas
makes 4 pizzas

you'll need:
4 naan breads
olive oil
1/2 cups tomato puree (like Pomi)
1/2 lb. ground lamb
1 cup shredded mozzarella
1/2 small red onion, thinly sliced
1/2 cup Kalamata olives, halved
1/2 cup sundried tomatoes, chopped
1 English cucumber, seeded and sliced
1/2 cup crumbled feta

Preheat oven to 400 degrees F. If using a pizza stone, place it inside the oven to preheat.

While the oven is preheating, heat a bit of olive oil in a skillet over medium-high heat. Cook lamb until completely done, breaking up the meat as it cooks. Transfer to a paper towel-lined plate and set aside.

Lightly brush naan with olive oil. Once the oven is preheated, place the breads on the pizza stone or baking sheet and bake for 5 minutes. Remove from the oven. Spread about 2 tablespoons tomato puree over each pizza. Divide the lamb, mozzarella, onion, olives, and sundried tomatoes evenly over each pizza. Return to the oven and bake for 10 more minutes, until cheese is bubbly.

Remove pizzas from the oven and top with cucumbers and feta. Enjoy!

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bagel and cream cheese breakfast casserole

Behold this deliciousness.

What are your New Year's plans? Whether you're going out or staying in, one thing you'll need the next morning is a yummy New Year's Day brunch! This breakfast casserole is from the newest Pioneer Woman cookbook, and to say it's delicious is a major understatement. The everything bagels make it incredibly flavorful, and with cream cheese and cheddar... holy cow. Put it together before you head out (or to the couch) for the evening, then roll your bleary-eyed self out of bed in the morning and just pop it in the oven!

You can start that diet after brunch.

Bagel and Cream Cheese Breakfast Casserole (slightly adapted from The Pioneer Woman Cooks: A Year of Holidays)
serves 10-12

you'll need:
butter, for greasing the pan
6 everything bagels
8 oz. package of cream cheese
2 cups grated cheddar cheese
8 eggs
2 1/2 cups milk
1 tablespoon chopped chives, plus more for serving
1 teaspoon dry mustard
1/4 teaspoon cayenne pepper
1/2 teaspoon salt

Tear the bagels into large chunks and put them in a buttered 13x9 casserole dish. Cut the cream cheese into chunks and distribute them on top of the bagels. Top with cheddar.

In a large bowl, whisk the eggs, milk, chives, dry mustard, cayenne and salt until combined. Pour it over the top of the bagels and cheese. Cover the dish with foil and refrigerate for at least 4 hours and up to overnight.

When you're ready to bake, keep the dish covered and bake for 45 minutes at 350 degrees F. Remove the foil and bake for another 15-20 minutes, until the top is golden brown. Cool for 10-15 minutes before serving.

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black bean and corn enchilada stack

Happy Monday, y'all! I'm home again today from school (not complaining) because of this crazy, icy weather we've been having. I know that those of you who live up north are probably laughing at us right now, but just remember that here in Texas we get over 50 days of 100+ degree weather every year... so we get a pass when the cold finally hits. :)

As promised, here's another fast, easy supper for you guys. This one is a total no-brainer that I just made up on the fly as I was trying to use up what's left in our pantry and fridge. I knew I'd like it because I love all the ingredients, but it turned out even better than I expected! We absolutely loved this, and it made great leftovers for dinner the next day as well. During this hectic season, doesn't a delicious, no-brainer dinner sound just right?

Black Bean and Corn Enchilada Stack
4-6 servings

you'll need:
2 (15 oz.) cans of black beans, drained and rinsed
1 (15 oz.) can of red enchilada sauce
1 cup frozen corn
4 jalapenos, seeded and diced
1/2 teaspoon kosher salt
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
dash of cayenne pepper
1 cup shredded pepper jack cheese
12 corn tortillas
sliced green onions, for garnish

Preheat oven to 400 degrees F. Spray an 8x8 baking dish with cooking spray.

In a large bowl, combine black beans, 1 cup enchilada sauce, corn, jalapenos, salt, chili powder, garlic powder, cayenne, and 1/2 cup cheese.

Pour a bit of enchilada sauce into the bottom of your baking dish, swirling to coat. Place a layer of 4 corn tortillas on top. Add 1/2 of the black bean and corn mixture on top. Repeat. Add a final layer of tortillas, then top with remaining enchilada sauce and cheese.

Bake for 20-25 minutes, until hot and bubbly. Allow to stand for about 5 minutes before serving. Garnish with green onions if desired.

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peppery greek yogurt cheddar biscuits

Almost Thanksgiving, you guys! But can I plead with you to still take a look at these biscuits and at least think about adding them to your menu?! Let me present my case:

• They're made with nonfat Greek yogurt (no butter!), so you can totally justify them as a healthy option at the Thanksgiving table. More room for pie.
• They're only SIX ingredients, including salt & pepper! Easy recipes on Thanksgiving are lifesavers.
• They are out of this world delicious. Fluffy, cheesy, peppery, tangy, A-MAZING. These belong with you.

So have I convinced you yet? Here's the recipe, if so...

Peppery Greek Yogurt Cheddar Biscuits

yields 8-10 biscuits

you'll need:

1 1/2 cups self-rising flour

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

1 1/4 cups plain nonfat Greek yogurt

3/4 cups shredded sharp white cheddar cheese

1 egg, beaten, for brushing

Preheat oven to 450 degrees F. Line a baking sheet with parchment paper and set aside.

Mix flour, salt, and pepper together in a bowl. Create a well in the center and add the yogurt. Stir until just incorporated. Add cheese and stir briefly.

Turn dough out onto a lightly floured surface and pat dough to about 1-inch thick. Cut biscuits using a floured biscuit cutter or knife. Combine dough scraps and roll out again to make remaining biscuits.

Place on baking sheet and brush the tops with egg wash. Bake for 10-15 minutes, until the tops are light golden brown. Serve warm!

Enjoy, sweet friends, and have a wonderful Thanksgiving! xo

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one-pot spicy sausage pasta

Hello dears! How has your week been? I've been all over the map this week, hence the lack of posting. But, I'm back today with a seriously delicious recipe that you will absolutely love. It's spicy, hearty, and cheesy, and - maybe best of all - only dirties one pot! This makes a perfect weeknight dinner, but I'll take it any old night of the week.

One-Pot Spicy Sausage Pasta (adapted from Kevin & Amanda)
serves 4

you'll need:
1 tablespoon olive oil
1 lb. spicy Italian sausage (I used turkey), casings removed
1 cup diced onion
2 cloves garlic, minced
2 cups low-sodium chicken broth
1 (10 oz.) can Ro-Tel tomatoes and green chiles (I used the Hot variety)
1/2 cup heavy cream
8 oz. rigatoni pasta
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup pepper jack cheese, shredded
1/3 cup chopped scallions

Preheat the broiler.

Add olive oil to a Dutch oven or large, deep skillet over medium heat. Add sausage and onions and cook until browned and cooked through, breaking up with the back of a fork as it cooks. Add garlic and cook for 1 more minute.

Stir in broth, Ro-Tel, cream, pasta, salt, and pepper. Bring to a boil. Cover and reduce the heat to medium-low. Simmer until pasta is tender, about 15 minutes.

Remove from the heat and stir in 1/2 cup cheese. Top with remaining cheese and sprinkle with scallions. Broil until cheesed is browned and bubbly.

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polenta tamale pie

Y'all okay with another Tex-Mex recipe today?

I didn't intend to make this an unofficial Tex-Mex week, but that's just the way things happen in our house sometimes. What can I say? I'm a San Antonio girl, through and through. We can't get enough of these spicy, cheesy flavors!

This tamale pie is crazy good! And by using a rotisserie chicken and prepared polenta, it's a much easier way to get all those delicious tamale flavors without all the work. :)

Polenta Tamale Pie
serves 4

you'll need:
1 lb. cooked and shredded chicken breasts
3/4 tablespoon chili powder
1 1/2 teaspoons cumin
1 (14 oz.) can red enchilada sauce
1 (14 or 15 oz.) can refried pinto beans
3/4 cup chicken broth
1-pound roll prepared polenta, sliced into thin rounds
1 cups shredded pepper jack cheese
handful of cilantro, roughly chopped

Preheat oven to 350 degrees F.

In a large skillet over medium-high heat, add chicken, chili powder, cumin, enchilada sauce, beans, and broth. Stir together and simmer until the mixture thickens, about 10 minutes. Taste for seasoning and add salt and pepper as necessary.

Spray a 9 or 10-inch pie pan with cooking spray. Lay half of the sliced polenta in dish. Top with chicken and bean mixture. Top with 1/2 cup cheese, then remaining polenta. Add remaining 1/2 cup cheese.

Bake for 30-35 minutes, until sauce is bubbling and cheese is beginning to brown. Sprinkle cilantro on top. Allow pie to cool for at least 5 minutes before slicing and serving. Enjoy!

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weeknight bolognese

Comfort food at its finest.

Do you know anyone who would turn down a big bowl of bolognese? I used to.

A few months ago Miles mentioned that he never really liked it growing up. WHAT. As a total pasta freak, I not only couldn't understand or relate to this whatsoever, it legitimately bothered me. (I'm very easy to be married to.)

Determined to change his mind, who else would I turn to but Ina? I'd seen her recipe for "Weeknight Bolognese" for a long time, but had never given it a try. Since any recipe containing the word "weeknight" (i.e. simple and easy!) are ideal for me right now, I decided it was time. And I'm happy to report - Miles not only loved it, he's already requested that I make it again it since!

Task accomplished. Thank you Ina.

Weeknight Bolognese (adapted from Ina Garten)
4-6 servings

you'll need:
2 tablespoons olive oil
1 lb. lean ground sirloin
5 cloves garlic, minced
1 tablespoon dried oregano
1/2 teaspoon crushed red pepper flakes
1 1/4 cups dry red wine, divided
1 (28 oz.) can crushed tomatoes
2 tablespoons tomato paste
1 1/2 teaspoons salt, plus 1 tablespoon for the pasta water
1 teaspoon freshly ground black pepper
3/4 lb orecchiette
1/4 teaspoon ground nutmeg
1/4 cup chopped fresh basil leaves, plus extra for garnish
1/4 cup milk (I used Califia Farms unsweetened plain almond milk)
1/2 cup freshly grated Parmesan cheese, plus extra shaved for serving

Heat olive oil in a large skillet over medium-high heat. Add the meat and cook for 5-7 minutes, until the meat has lost its pink color and has started to brown. Stir in the garlic, oregano, and red pepper and cook for 1 more minute. Pour 1 cup of wine into the skillet and stir to scrape up any browned bits. Add the tomatoes, tomato paste, salt, and pepper, stirring until combined. Bring to a boil, lower the heat, and simmer for 10 minutes.

Meanwhile, bring a large pot of water to a boil. Once it's boiling, add 1 tablespoon of salt to the water. Add the pasta and cook according to the package directions.

While the pasta cooks, finish the sauce. Add the nutmeg, basil, milk, and the remaining 1/4 cup wine to the sauce and simmer for another 10 minutes, stirring occasionally until thickened. When the pasta is cooked, drain and pour into a large serving bowl. Add the sauce and 1/2 cup Parmesan and toss well. Divide into bowls and garnish with Parmesan shavings and basil as desired.

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late-night pasta

From the comments and emails I've been getting from y'all, it looks like we all need more quick and easy dinners for the always-busy fall months. So here we are!

This is not only quick and easy, it's also one of my absolute favorite dinners. The simplicity is what makes it so good. It's totally family-friendly, but also feels a little special (the egg addition really makes it). Chances are you have these ingredients lying around already, so you can whip it up in no time at all (hence the name). So what are you waiting for?

Late-Night Pasta (adapted from Martha Stewart)
serves 2

you'll need:
6 oz. spaghetti or tagliolini
olive oil
1 1/2 teaspoons coarsely cracked black pepper, plus more for serving
1/2 cup onion, chopped
2 cloves garlic, minced
1/2 teaspoon red pepper flakes
1 cup freshly grated Pecorino Romano (or sub Parmesan, if you prefer)
4 tablespoons unsalted butter
2 large eggs
1 tablespoon chopped Italian parsley
Kosher salt

Bring a large pot of water to a boil. Salt well, add pasta and cook according to package directions.

Meanwhile, heat a  tablespoon of olive oil over medium heat. Add onion and 1/2 teaspoon black pepper. Cook for 2-3 minutes, until onion begins to soften.

While onion is cooking, heat 1 tablespoon butter in a small skillet over low heat. Crack eggs into skillet and cook until whites are just set, about 5 minutes.

Add garlic and red pepper flakes to skillet with and onion and stir to combine. Add 1/4 cup pasta water to the skillet. Drain pasta and add to skillet. Add 3 tablespoons butter and reduce heat to low. Add cheese and toss until well-combined.

Divide pasta between 2 bowls. Top with egg and parsley. Add some cracked black pepper, and devour!

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havarti hatch sliders

Happy Labor Day! Hope you guys are having a great long weekend! I'll keep it short today and just offer up a last minute idea for any end-of-summer celebrations you might have going on. These sliders make perfect summer party food! They have a little heat from the chiles, a tang from the soy sauce, and fabulous flavor from sharp Havarti cheese. What's not to love?!

Enjoy your day (and these sliders)!!

Havarti Hatch Sliders
makes 12 sliders

you'll need:
6 Hatch chiles
1 1/2 lbs. ground beef
1 garlic clove, minced
4 teaspoons soy sauce
12 slider rolls (I used challah dinner rolls)
6 ounces grated Havarti cheese
about 4 tablespoons butter

Broil chiles on a rimmed baking sheet, turning as needed, until blackened on all sides. This will take about 10 minutes. Allow to cool, then peel skin and remove stems and seeds. Finely chop the chiles and set aside.

Heat about 1 tablespoon of butter on a griddle over medium heat. Mix beef with garlic and soy sauce until just combined. Divide into 12 slider-size patties.

Cook sliders in batches as needed (depending on the size of your griddle), about 2 minutes per side. During the last minute, place a bit of cheese on each patty. Set aside cooked sliders. Lightly butter cut sides of rolls and toast on the griddle for about 2 minutes.

Top each roll with a slider and some of the chiles. Cover, serve with ketchup, and enjoy!

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korean bbq naan pizza

I'm getting back into the swing of the busy days and nights that come with the beginning of a new school year. I still love to cook after a long day, no matter how tired I am. Something about it is so relaxing, and it gets me out of my "teacher mode" for the day. I always feel better if I've cooked dinner, but - real talk - it's the cleaning up of dinner that sometimes has me reaching for the Thai takeout menu.

I'm trying to get it together more this year. A new school year resolution of keeping a clean, organized kitchen so that I can enjoy my cooking more. Cleaning up as I cook, loading the dishes right away, emptying the dishwasher every morning so I'm ready to go later that night.

Don't ask my husband how this is going. I'm working on it, k?

Naan pizzas might be the best weeknight meal ever. They're quick, so easy, and most importantly absolutely delicious. This one, with a Korean BBQ twist, is completely out of this world. Think the most tender short ribs, creamy mozzarella, and a spicy vinaigrette drizzled on top. Dreamy.

It does take a little bit of work, with slow-cooked meat (from this incredible recipe that I adore) and a homemade BBQ sauce. But! since I cooked the meat in my crockpot all day long, it was mostly passive work! I made the BBQ sauce the day before, but if you'd rather, you can find a good Asian BBQ sauce at the grocery store instead. These are trivial matters. The most important thing is that these pizzas are on your dinner table.

Korean BBQ Naan Pizza
makes 4 pizzas

for the pizza, you'll need:
4 naan breads
olive oil, for brushing
6 tablespoons Korean BBQ sauce (If you'd rather buy it, I've tried this one from Whole Foods, and it's great.)
1 lb. shredded Korean beef
1 cup shredded mozzarella
1/2 small red onion, thinly sliced
2 scallions, thinly sliced
handful of cilantro, roughly chopped

for the vinaigrette, you'll need:
1 1/2 tablespoons soy sauce
1 1/2 tablespoons raw honey
1 tablespoon toasted sesame oil
1 teaspoon red pepper flakes
2 tablespoons vegetable stock
1/4 cup red wine vinegar
3/4 teaspoon dry mustard
1 tablespoon toasted white sesame seeds

Preheat oven to 400 degrees F. If using a pizza stone, place inside oven to preheat.

Lightly brush naan with olive oil. Once oven is preheated, place breads onto preheated pizza stone or baking sheet and bake for 5 minutes. Remove from the oven. Brush each naan with 2 tablespoons BBQ sauce. Divide the beef, mozzarella, onion, and scallions evenly over the 4 pizzas. Return to oven and bake for 10-15 minutes, until cheese is bubbly.

While the pizzas are baking, whisk together all of the vinaigrette ingredients together and set aside.

Remove pizzas from the oven and serve with a sprinkling of cilantro and a drizzle of the vinaigrette. Enjoy!

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