Food is Food: cheese

Showing posts with label cheese. Show all posts

Guess what?! I cloned myself! (See previous post if you're confused.) Yeah, I cloned myself, and my second self just made me lunch! The best lunch EVER! Well, okay, that didn't really happen, but I was able to time naps perfectly today, which left me with a few hours to make a REAL lunch and hopefully shower (I have a holiday party tonight so if I don't fit the shower in now it will have to be later with ALL of my kids hanging in the bathroom around an iPad).

Anyway, about the sandwich. You know those bags of pre-shredded Brussels Sprouts? I think they're genius, and almost always have one in my fridge (especially this time of year). So for the sandwich... heat a tablespoon of butter or olive oil in a small skillet over medium heat and sauté two tablespoons of chopped onion and three tablespoons of shredded sprouts. Season with salt and pepper, and cook until they're all brown and caramelized. Remove, and place a piece of your favorite bread in the skillet (I of course put more butter on the bread). Add a piece of white cheddar, then the sprouts and onions, then another piece of cheddar and top with bread (more butter). Grill like you would a grilled cheese! Voila! It's really, really good.

One of the most common mistakes people make when serving cheese, is not letting it come to room temperature first, so that all the flavors can be fully realized. This beautiful, baked stuffed brie takes that principle to the next level.

I went with a festive, and seasonally appropriate filling of cranberries and walnuts, but I’ve done this with at least a dozen different fillings, so don't be afraid to play around.

Believe it or not, Michele and I once had a frozen stuffed brie business for a brief time, and supplied them to some of San Francisco’s finest shops. The business was called, “A Better Brie,” and while we moved on to bigger and better things, we had a lot of fun doing them, and they were very well received. Candied pecan was our best seller, with caramelized mushrooms coming in a close second.

What you seen here is exactly how we used to put them together, so if you weren’t around these parts in the early 90’s, here’s your chance to taste what you missed. I really hope you give this baked stuffed brie a try soon. Enjoy!

Ingredients:

1 small wheel of brie (about 6 to 8 inches is perfect)

handful of dried cranberries, chopped

handful of chopped walnuts

enough puff pastry to cover (1/8-inch thick), plus extra for design

1 egg, beaten with 1 teaspoon water

-- Freeze for 1 hour, bake at 425F. for 20 minutes, or until the pastry is browned, and the brie is soft.

*By the way, do not skip the freezing for one hour step. The crust needs to bake to a golden brown before the brie starts pouring out, so it must be partially frozen when it goes in the oven. If you happen to make it ahead of time, and put it in the oven frozen solid, then I’d lower the temp to 400, and give it an extra 10 minutes or so, or until the cheese is runny.

Most normal people cook a bigger turkey than they need, so they can enjoy some leftovers. There’s nothing better than a fresh turkey sandwich, or three, but after a couple days, that bony carcass is that last thing you want to look at; and that’s where these crispy flautas come in.

As I joked about in the video, when it comes to leftovers, the “add cheese and fry” system is a proven crowd pleaser, but to hedge our bets, we’re also topping with guacamole, sour cream, and salsa. This creates something so different from the holiday meal that you might forget where the turkey actually came from. Depends on how much you’ve been drinking.

Regarding my comment about pre-grated cheese being coated with saw dust – many people on YouTube thought I was joking, but this really is true. That shredded stuff in the bag is coated in a fine cellulose dust, which prevents the pieces of cheese from clumping together. The good news is, grating cheese only takes a minute, and almost anyone can do it.

And if you don’t have old turkey to make these flautas with, eventually you will have some leftover chicken, which would obviously also work. Either way, I hope you give these delicious, crispy flautas a try soon. Enjoy!

Ingredients for 12 large turkey flautas:

24 small, white corn tortillas
1 egg white to seal flautas, optional

*1 pound cooked, shredded turkey

6 ounces shredded pepper Jack cheese, sharp cheddar, or a combo of the two (about 2 cups)

1/3 cup chopped green onions

salt and freshly ground black pepper to taste

*I’ll assume you’re going to use one of our turkey recipes, so your bird will be super moist, but if it isn’t, you can always add a 1/4 cup of chicken broth to the mixture to compensate.

- Garnish with shaved cabbage, guacamole, sour cream, salsa, and freshly chopped cilantro

For such a simple dish, I sure have a lot of additional info to cover regarding the construction of this beautiful bacon, cheddar, and spinach strata. First of which, is the somewhat unusual name. Whoever invented this recipe apparently thought it looked like layers of rock, known in geological circles as, “strata.”

I guess it sort of does, and probably would a lot more, if we used a deeper dish, and did more layers. Regardless, even with just one layer of filling in the middle, you’ll still be looking at a gorgeous casserole, which should thoroughly impress your brunch guests…bottomless Mimosas or no.

As I mentioned in the video, if you want something a little eggier, a little more quiche-like, just simply increase the amount of egg custard used. As long as your pan is deep enough, you could as much as double the eggs and cream in this.

Speaking of the cream, this is a very rich dish, so you may want to cut the cream with milk. In fact, many people use all milk for this, but I do enjoy the extra butterfat the cream provides. As usual, let your conscience be your guide.

Above and beyond that, this recipe just begs for personalization. I’m not sure what your favorite omelet ingredients are, but I do know they would work in this, and work really well. I hope you give this a try soon. Enjoy!

Ingredients for 12 portions:

1 pound loaf of day old bread, cubed

12 large eggs

2 1/2 cups heavy cream, milk, or any combination thereof

2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

pinch cayenne

pinch nutmeg

1 pound bacon, sliced and cooked crisp

1 pound fresh spinach, wilted, and squeezed dry (or enough thawed, drained frozen spinach to cover one layer)

12 ounces extra-sharp cheddar cheese, divided (use 1/2 over the first layer of bread, 1/4 over the spinach, and the last 1/4 over the top layer of bread)

- Bake at 350 F. for 45 minutes or until set. Then broil for a minute or two to brown the top.

I was recently on a "booze cruise" with a bunch of moms (and excuse me while I cry for not being there this very second). We sailed along on a water ferry, drinking wine, eating appetizers and talking about how our kids and husbands drive us crazy! Juuuuuust kiddddddding. Anyways. Someone made these Spinach Balls and they were FANTASTIC. I asked her if I could share the recipe and she said yes, so here it is! Funny story though, I made them over the weekend and forgot one giant ingredient: the 3/4 cup of butter. I realized this after my first bite and wondered why they didn't taste as addictive as they had on the boat. Butter... butter makes everything better. However, they were still pretty good without the butter so if you're in the mood to make them SUPER healthy, you can go ahead and omit it. (But I wouldn't recommend it cause I don't recommend those kind of things.)

Spinach Balls

(Makes approx. 45)

Printable Recipe

2 packages 10oz. frozen chopped spinach, thawed

3/4 cup butter, melted

1 small yellow onion, diced

4 eggs

1/2 cup grated Parmesan cheese

2 cups seasoned bread crumbs

1/4 tsp pepper

Pinch of salt (I was generous here)

Combine all ingredients, roll into small bowls, place on a baking sheet (I greased mine) and bake for about 20 minutes at 350 degrees, until the edges are golden. Enjoy!

The next morning I sautéed the leftovers in BUTTER and added a fried egg. Yum.

Many people are surprised when they find out that crab rangoons are about as Asian as Buffalo chicken wings, but it’s true. Even though they’re commonly found on Chinese and Thai menus, they were actually invented in San Francisco, at Trader Vic’s, in 1956.

While not “authentic,” these crispy crab and cream cheese wontons are one of the most addictive, delicious, and crowd-pleasing appetizers ever created. That is, if the filling has enough crab in it. Most of the restaurant versions I’ve had are probably 3 or 4 parts cream cheese, to 1 part crab, but here we’re using a 1 to 1 ratio, and the results are amazing.

Besides being generous with the crab (or lobster, or chicken), the other critical factor is the “warhead” fold. Even though you can fold these over once to make a simple triangle, I highly recommend using the method shown herein.

The “turnover” fold is easier, but you don’t get nearly as much crispy goodness, and that’s what makes these so great. It’s that contrast between the warm creamy center, and those four crunchy edges that makes this such a magical bite I really hope you give them a try soon. Enjoy!

Ingredients for about 60 Crab Rangoons:

8 ounces cream cheese

8 ounces crab meat, drained well

1 clove crushed garlic

1/3 cup chopped green onions

1 teaspoons soy sauce

1/2 teaspoon fish sauce

1/2 teaspoon Worcestershire sauce

1/4 teaspoon sesame oil

1/2 teaspoon salt, or to taste

1/2 teaspoon freshly ground black pepper

pinch cayenne

60 square wonton wrappers

canola oil for deep-frying

For the sauce:
(Note: I only made a half batch in the video. This should easily be enough for 60 rangoons)

1 cup ketchup

1/4 rice vinegar

2 tablespoons brown sugar

1 tablespoon sriracha hot sauce, or to taste

Hello Internet People. I'm sorry I've been a little absent, but this has been a busy and emotional week. Therefore, I present to you this scatterbrained post of odds and ends...

Many of you have been curious about the infamous "cookie stacking" Instagram post (infamous, really Siri?). The origin of this layered dough can be found in this recipe for Peanut Butter Honey Cookies. I was instantly intrigued to see if by stacking two blobs of dough on top of each other, the result would be a cookie that spread less, as suggested. Well, perhaps I did something wrong, but my cookies just ended up looking like butts, so... delicious recipe, however. Honey? Peanut Butter? Yes.

Last Thursday I was all set to appear on the Today Show, and you may have caught a glimpse of me even, however, breaking news about the Pope's whereabouts interrupted my segment. Of course, I didn't mind in the slightest, and it was actually very exciting to witness... yet another reminder of how surreal it is to be a small part of a news institution like Today. If you're interested in the recipes I was planning on preparing, you may click here: Buffalo Chicken Dip and Ultimate Queso Dip.

Last night, I was very honored to be a part of the launch of Keurig Kold, a revolutionary new drinkmaker that brews perfectly chilled beverages like Coke, Diet Coke, Sprite and so, SO much more. It is available for purchase today on their website... check it out!

And finally, I wanted to repost this recipe in honor of a great woman, Lucy. If you've been following my blog for awhile then you probably know this sandwich, but to have known the woman behind it was something else. The heavens above gained a beautiful soul. Team Lucy forever!

Fifteen years ago, my knowledge of Greek food consisted of hummus and gyros (which I only ate when the bars closed). Thank god it has expanded since then, because it might be one of my favorite cuisines. One day, mark my words, I will go to Greece and eat my way through the country. Until then, I will continue to explore the wonderful Greek restaurants this country has to offer, like Petros in California and Avra and Limani in New York. My favorite things to order are Grilled Octopus, Moussaka, lamb anything and always, ALWAYS, Shrimp Saganaki, which is a simple, flavorful dish consisting of shrimp cooked in a tomato feta sauce.

I've been dying to try it at home and I finally did. It was extremely easy to make and I loved it. Make sure you buy some crusty bread or soft pita to sop up this sauce. I followed the recipe here (and ditched the greek liquor because I didn't feel like buying an entire bottle). This is a wonderful transitional meal for the change of seasons... comforting but not TOO heavy. Make it. Opa!

You read that right, Cheeseburger Stuffed Shells. If classic Italian stuffed shells and good ol' American cheeseburgers made sweet love and had a baby, it would be this dish. A perfect, family friendly, crowd pleaser. Make it ahead, pop it in the oven, freeze the leftovers. I apologize for not writing in full sentences but I'm so tired. The second week of school is WAY more intense than the first. But, my delirious state of mind aside, it was so much fun cooking with Hoda and Carson this morning on Today! If you missed the segment, you can check it out here. Enjoy the weekend!

(Photo credit: the lovely Director of Culinary Production at the Today Show, Bianca Borges)

Schmear,” on the other hand, is impossible to say without sounding cool. Try it, you’ll see. You also have to love a recipe whose name describes what you’re supposed to do with it. You make a schmear, and then you schmear a schmear.

Names aside, this smoked trout schmear is incredibly easy, and very versatile. Obviously, it’s great spread on any kind of bread or crackers, but slathered atop a freshly toasted bagel may be it’s finest expression.

By the way, this is one of those recipes were you almost have to ignore the exact ingredient measurements I give below, since the ideal amount of salt, acidity, and heat are very subjective. Equal proportions of cream cheese and smoked trout is a good starting point, but everything else should be added “to taste.”

Smoked trout is relatively easy to find in any of your fancier grocery stores that sell smoke salmon, and unlike its more common cousin, I think it provides a richer, more interesting flavor, especially in spreads like this. I really hope you give this a try soon. Enjoy!

2 trout boneless, skinless fillets (about 5-6 ounces total), checked for bones and crumbled
6 ounces cream cheese (3/4 cup), softened to room temp

2 teaspoons capers, drained

1 rounded teaspoon hot prepared horseradish, preferably homemade

salt and freshly ground black pepper

pinch of cayenne

1/2 lemon, juiced (about 4 teaspoons), or to taste

2 teaspoons fresh chopped chives
1 tablespoon fresh chopped dill

By now, if you're a parent, your children are probably back to school (if not, I offer you my deepest condolences). You're probably also in major "fall schedule" mode. Back-to-school shopping and haircuts and soccer and dance (and figure out those carpools!) and school open houses (with so many forms to fill out) and easing back into homework. It's a lot! It's so much! And on top of it all, you probably keep forgetting you need to feed your children breakfast and pack their snacks and lunches and figure out something (what!?) to make for dinner. Which is why I love finding things you can make the night before, or in the 20 spare minutes you find during the day, and can pop in the oven that night. Weelicious to the rescue! If you're not familiar with her site, check it out. She offers a slew of easy, healthy, kid-friendly recipes. Like these Pizza Balls you can stuff with anything! Cheese, marinara and then, if you think your kids will eat it... veggies. I added some finely chopped cooked cauliflower to mine. My kids loved them (oh, and I ate 10). Check out the recipe here.

On one of our recent trips to Los Angeles, we went to the restaurant Love & Salt and fell in love (as seen in this post). They have the type of menu that makes you want to go back every day to try something new. Nothing disappoints, and I mean NOTHING. Like their salad that's made up of black kale, soppressata, olives, pickled peppers, breadcrumbs and ricotta salata. Everything about this salad is perfect, especially the way they julienne the ingredients so they are perfectly uniform. When everything is the same size it's just easier to eat! That's my jam. And then let's talk about the breadcrumbs which, if I had to guess, are toasted in olive oil or butter until they reach a crisp, golden perfection. The crunch they offer the salad is beyond... and such a nice change from biting into a big crouton. The pickled peppers and olives give off the perfect, salty bite. I can't imagine a better protein than the soppressata or a lovelier, creamier cheese than the ricotta salata and the black kale is the perfect vessel for this salad... a sturdy, earthy green that holds everything together.

My son would say, why don't you marry this salad??

Maybe I will, son, maybe I will.

As you can see, I tried to recreate it at home using a red-wine vinaigrette and it was pretty damn close to the restaurant version. Excuse me while I pat myself on the back. If you decide to try this combination... make sure to julienne your ingredients and do NOT forget to toast your bread crumbs. In fact, I took leftover focaccia bread from our pizza delivery, put it in the food processor and THEN toasted it in the best olive oil I had! I made a ton and now I put it on every salad. The End.

One of my go-to "I have no idea what to cook tonight" meals is breakfast for dinner. It's different for the kids, it's easy, and you can get rid of all your leftovers. Just scramble eggs, and throw everything in it! I had never really thought about putting corn in my eggs until I had breakfast at Martha's 22nd Street Grill in Hermosa Beach, California. They make a white corn scramble that's to die for. During the summer, I almost always have leftover corn in the fridge, and I love slicing off the kernels into salads, pastas and now... scrambles! This was delicious, probably due to the cream and Boursin cheese I added (no judging) but also because of the delicious, fresh, summer corn.

Fresh Corn & Egg Scramble

(Serves 4)

Printable Recipe

2 T unsalted butter

6 large eggs

1/4 cup milk or cream

4 ears of cooked corn, kernels sliced off

1/4 cup Garlic & Herb Boursin cheese (or garden veggie flavored cream cheese), crumbled

1 T chopped fresh cilantro (or parsley)

Salt and pepper

In a large skillet, heat butter over medium heat. While heating, whisk the rest of the ingredients in a large bowl. Add to skillet, and cook until fluffy using a rubber spatula to stir eggs. Season to taste with salt and pepper.

I'm trying to figure out how to start this post, but I'm extremely distracted by my own photo, because even though I just ate exactly what I'm looking at, I WANT ANOTHER. How do you say, this is the best grilled cheese ever? Oh, just like that. THIS IS THE BEST GRILLED CHEESE EVER. Of course, you have to be into the sweet and savory combo, and you have to not care that nothing about this is good for you. Meaning, I don't think bread that is slathered in mayo and cooked in bubbly butter as a vessel for ooey, gooey cheese is diet food. Eat some fruit with it or something, I don't care, just EAT IT. I followed this recipe... and loved how she added the sweet relish after cooking the sandwich on the stove. It kept it cool, which was a nice contrast to the crispy, hot sandwich.

Bread and cheese cooking in bubbly butter... all is right in the world.

You also might like this Grilled Cheese and Pickle Panini

There are worse problems in the kitchen than making something that tastes amazing, but is very difficult to name. Like, for example, something that’s easy to name, but tastes terrible. Luckily, this fresh fig and goat cheese “tart” was the former.

I wanted to make some sort of crostata, or galette-type, free-form tart, which I’ve done successfully in the past (and have the video to prove it), but instead of using standard pie crust dough, I decided to try something a little more rustic, and savory, using spelt flour and olive oil.

I knew this would pair beautifully with the sweet fruit, and tangy cheese, but what I didn’t know, was that it would end up being way too crumbly, and pretty much useless as a tart crust. So, I crumbled it into the bottom of a shallow ramekin, and the rest is history.

As predicted, the combination of flavors really worked extraordinarily well, and the somewhat gritty texture of the “crust,” added to the interest. But, what the heck is this? I don’t think it’s a tart. An upside-down crumble? Sandy tart? I give up, but if you have some time to kill, I’d love to know what you would call this delicious accident. Semantics aside, I hope you give this a try soon. Enjoy!

For the crust (makes enough for about 4 small tarts):

1 cup sprouted spelt flour

1 tsp kosher salt

1 tsp sugar

1/4 cup olive oil

3 or 4 tbsp water, or enough to form a crumbly dough

For one “tart:”

about 1/3 cup “crust” mixture

2 ounces creamy fresh goat cheese

1 black mission fig, sliced

tiny pinch of salt

very tiny pinch of cayenne

1 tbsp white sugar

spring of fresh lemon thyme

There are many people, myself included, that think cooking prosciutto is basically a crime against nature; but there are exceptions, and this plate of grilled peaches with burrata is one incredibly delicious example.

Having said that, I used a domestic version, which works beautifully here, so we’re not expecting you to use up your precious prosciutto di Parma.

As far as the peaches go, you want something ripe, and sweet, but still somewhat firm. Above and beyond not being too soft, you must also make sure you’re buying “freestone” peaches. Non-freestone varieties will not separate as seen in the video. Ask the produce person at the market, and if they’re not sure, have them cut one open. They’re usually happy to do so!

After you talk to them, head over to the cheese department, and pick up some burrata. This extra rich and creamy cousin of mozzarella is not that hard to find, and really puts this over the top. You could use a nice, fresh mozzarella, or even a full-fat ricotta instead, but, if at all possible, find some burrata, and treat yourself to one of the world’s great cheese experiences. I hope you give this great summer recipe a try soon. Enjoy!

Ingredients for 2 large or 4 small portions:

2 ripe, sweet, but not soft peaches (must be “freestone”)

3 or 4 thin slices prosciutto, torn in ribbons

6 ounces (about 3/4 cup) burrata cheese

salt and pepper to taste

extra virgin olive oil as needed

1 tbsp finely sliced fresh basil leaves

People, it's hot. Like, real hot. Like, I thought I'd sit outside for a minute with my computer and let my just-showered-hair (after 3, fine 4 days) dry in the summer breeze until I realized my boobs were already sweating HOT. When it's this hot, I feel the need to eat really light, probably because my body feels bloated and heavy and I also want nothing to do with the kitchen. This is, eat lots of vegetables (and sip white wine for lunch?) type of weather. But I always forget how easy it is to throw a salad together for lunch. For some reason it doesn't SEEM easy, but with leftovers involved and some minor weekend prep, a week-day salad can be effortless. See the one I just made below...

Kale, Quinoa and Chicken Salad

Serves 3

Printable Recipe

1 bag frozen quinoa with vegetables* (or 2 cups cooked quinoa)

3 cups baby kale

1 cup shredded roasted chicken

1 avocado, diced

3 Tbsp pine nuts, toasted

1/3 cup crumbled greek ricotta** (or goat cheese, or feta)

Balsamic glaze

Olive oil

Salt and pepper

Prepare quinoa as instructed on bag (I did this Sunday night and kept it in tupperware). Assemble rest of ingredients and toss. Drizzle with balsamic glaze and olive oil, and season to taste with salt and pepper.

*Found this in the organic section of the freezer.

**Sometimes I get in a feta/goat cheese rut, so I tried this Greek ricotta the other day and I'm OBSESSED! So creamy.

I’ve never been a huge fan of the calzone, and I assume most people that don’t eat their pizza crusts feel the same way. However, since this has been requested hundreds of times, I thought I’d put my personal feelings aside, and give the recipe a shot.

I call it a recipe, but it’s actually a technique, since the calzone's greatest feature is its ability to accept any combination of cheese, meat, and vegetables as a filling. Today, calzones are most commonly stuffed with the exact same toppings that go on a pizza, which, besides the crust issue, was one of my main problems with it. I mean, why not just fold a pizza in half, and call it a day?

So, I decided to do what I hear is a more traditional filling, featuring ricotta, fresh mozzarella, and ham. The result was as enjoyable, as it was surprising. It was almost, but not quite, lasagna-like. The extra crust didn’t bother me as much, and everything seemed to work together beautifully.

I decided to recommend our Wolfgang Puck dough recipe, because it's fast and easy, and features a nice lightly textured dough, but any prepared pizza dough will work nicely.

Just be sure to bake this long enough. If you make these the same size, it’s going to take about 15 minutes at 500 F. Your calzone may look nicely browned at 10 minutes, and it will be tempting to take out, but the dough will still be raw. You really want to push this to the point of almost burning.

And what happens if you go too far, and it does burn? No problem. Just order a pizza and fold it in half. So, whether you’re already a calzone lover, or a reluctant skeptic like me, I really hope you give this a try soon. Enjoy!

Ingredients for 4 Calzones:

1 batch of our Wolfgang Puck pizza dough (get the recipe here), divided into 4 dough balls

8 slices prosciutto

2 cups ricotta, drained if necessary

4 ounces fresh mozzarella, sliced thin, and drained on paper towel

1 1/2 cup finely diced smoked ham

freshly ground black pepper to taste

cayenne to taste

(note: before folding, I forgot to drizzle the top of the filling with a teaspoon of extra virgin olive oil, which I think would have been a nice touch.)

corn meal for the pan

2 cups marina sauce for dipping, optional
1 egg for egg wash
Parmesan cheese for dusting tops
- Bake at 500 F. for 15 minutes

I'm not the best at following directions. If I feel like I can do something on my own, I will try before really thinking it through, or looking at an instruction manual. Why must there be so many words? So many steps? So many, before you begin's? I don't want to before I begin! I wanna begin!

I'm a child. This impatience can get me in trouble in the kitchen. I see a photo on pinterest and think, I can do that! I'm going to do that! And then I attempt without really thinking it through. This Bacon American Flag Pizza is case in point. I saw this photo, started jumping up and down (no really), and grabbing things in my fridge. I happened to have pizza dough in the freezer, fresh mozzarella cheese, purple potatoes (surprising), bacon (less surprising) and pizza sauce. Who needs directions!?

Well, had I looked at the ACTUAL recipe (found here), I would have realized I needed to bake the bacon first to get it crispy. And I would have realized that using alfredo sauce instead of a tomato-based sauce would have kept the cheese whiter. And if/when I make this again, I will use shredded mozzarella cheese. Oh well, you can still tell that it's a flag, right? It tasted good!

Now I want to make a patriotic dessert. Any ideas?

Who doesn't love Chipotle?! (No, that's not a rhetorical question, I really need to know if someone in this world exists who doesn't love Chipotle.) It's a magical place with fresh ingredients, quick service, salty chips and BEER! There's even beer. The kid portions rock, the guacamole is insane, and you can customize your order pretty much any way you like it. Unfortunately, or maybe fortunately, we don't live very close to one, so I decided to make our own bowls at home!

I followed this recipe using black beans instead of pinto (that I warmed on the stove with some chopped cilantro and green onions) and leftover grilled corn off-the-cob (with lime juice and zest). Oh, and I may have gone to the restaurant to get their guacamole and chips to-go. In case you're wondering, the Chipotle cheese is a blend of monterey jack and white cheddar. Brilliant.

What's your Chipotle go-to order?

*Even though I wrote their name 1700 times, this post was NOT sponsored by Chipotle, but hey, IF YOU'RE OUT THERE READING THIS, YOU MAGICAL PLACE YOU, FEEL FREE TO SEND ME COUPONS. That was classy.

Food is Food

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Blog Archive

Caramelized Brussels Sprouts Grilled Cheese

Baked Stuffed Brie filled with Cranberries & Walnuts – A Better Brie

Crispy Turkey Flautas – A Great Reason for Buying a Too Big Bird

Bacon Cheddar and Spinach Strata – We’re Rocking the Breakfast Casserole

Spinach Balls

Crab Rangoon – Rhymes with Swoon

Cookie Stacking and Other Things...

Shrimp Saganaki

Cheeseburger Stuffed Shells

Smoked Trout Schmear – Because There’s No Cool Way to Say, “Spread”

Veggie Pizza Balls

Black Kale Salad from L&S

Fresh Corn & Egg Scramble

Grilled Cheese with Sweet Relish

Fresh Fig and Goat Cheese…Tart?

Grilled Prosciutto-Wrapped Peaches with Burrata and Basil – An Exceptional Summer Exception

Kale, Quinoa and Chicken Salad

You’ve Entered the Calzone Zone

Bacon American Flag Pizza

Chipotle Bowls at home!

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