THIS IS MY FAVORITE DISH EVER. Okay, maybe not ever, but it’s CURRENTLY my favorite dish ever. When I first saw this recipe I gave it so much side-eye, I’d thought I’d go blind. Butternut squash and a “healthier” version of Mac and cheese? Who even made this recipe? And why are you putting vegetables in my bowl of carbs and fat anyway?! BUT, I sighed, and got to cooking because trying new things means also allowing some questionable things into my cooking. Which, if you haven’t caught on yet, I have ZERO regrets mixing my cheese with some squash.
Category: Recipes from Blogs
Ground Bison Taco Salad
My man has a heritage straight out of Mexico. So anytime I make a recipe that is strongly influenced by flavors from south of the border, he gets pretty hyped. So you kinda know that when I said I was making ground bison taco salad, that he got pumped. And the recipe used brought the FLAVOR with cumin, paprika, chili powder, and some good old fashioned salt and pepper. It also was great to switch things up and use bison, which proved to be fun to try but really, you could make this with ground beef and be golden. But
Almond Orange Panna Cotta
I felt so elegant whipping up this Panna Cotta. That is until I screwed up one of the steps and then hastily tried to readjust the amount of gelatin that ended up in the pot, but whatevs. It sounds posh. I made Panna Cotta. AND it was an almond orange flavor. So there. This was quite the delicate little treat. You got the undercurrents of orange and almond, rather than having it be in your face. The texture was a wee bit thicker than pudding. I felt like someone with too much money and not enough good sense to get
Roast Beef with Shallots
I am not allowed to forget this recipe. Ever. The boyfriend LOVES it. If I ask if he wants me to make a special meal for him, it often includes this. But the first time I made it? He was full of suspicion saying things like, “Are you rubbing mustard on that roast beef? I mean, I don’t know about that…” He also warned me that he didn’t like horseradish cream and would have a taste of the shallots as a courtesy. I told him it was okay. We were trying something new and I’d probably throw it out after
Basic Yellow Cake (Covered in Chocolate Frosting)
I have a special place in my heart for yellow cake. I guess I have a special place for *all* cakes, but yellow is my favorite. It’s my preferred birthday cake. Having come to these conclusions years ago, I was a bit miffed with myself when I realized the only yellow cake I’ve ever had was from a box (shout out to Duncan Hines!) and maybe it was time to make one from scratch. I surfed the net (as you do) and settled on the Basic Yellow Cake recipe from Foxy Folksy. This is one dense cake! It was also
Persimmon and Brie Crostini
One night, I was feeling fancy, as you do. Maybe not that fancy since I was wearing leggings, a hoodie, and llama socks, but I was heavily using my imagination here. So I wanted to make something sophisticated. And because I’m lame, I went to Martha Stewart because she has dishes that seem elegant but a super lazy person like me can make. You can see how fanciful my fanciness actually was that night. Then I found it. The Persimmon and Brie Crostini. I’d never had a persimmon, but it sounded like something that would be served at a high-class
Clare’s Crispy and Spicy Fish Cakes – Not Fish Balls.
I decided to try Clare with the Hair’s Crispy and Spicy Fish Cakes. Let’s put an emphasis on the spicy though, because omg, my stomach cramped up in a fiery mess upon eating these. Not only that, the recipe destroyed my kitchen. We are talking epic disaster. I’m totally someone who cleans dishes as they go along, but for some reason, rampant destruction still ensued. To be fair, the directions weren’t the clearest for someone like me who’s skill in the kitchen borders on basic. I need everything spelled out so clear there can be zero room for error. Otherwise,