I love a sweet babka, but this savory cheesy sun-dried tomato babka was next level delicious. One of my favorite sweet bakers to follow is Erin at Cloudy Kitchen. This recipe uses her babka dough as the base, with a few very minor tweaks, and …
These Greek meatball salads are inspired by Cava. We really like to order delivery from Cava any time I don’t feel like cooking but we want something on the healthier side. It is a Chipotle-esque model (but Mediterranean) where you pick from a long list …
This whipped feta and goat cheese spread is great for party spreads, tomato pies, and eating straight on a piece of toast. I make this any time we have company, and lately I’ve been really enjoying it with tomatoes.
Whipped feta and goat cheese combined with ricotta and a little olive oil is enough to blow your friend’s minds.
I served this at my birthday backyard garden dinner and it was such a hit I had to write down what I do to make it. It really isn’t even a recipe, but just a few things put together in the food processor.
I like these best with my sourdough herby crackers or on toasted pieces of a baguette. It’s great with any kind of cracker though.
Add the three cheeses to a food processor and blend until smooth. With the machine running, stream in the olive oil until incorporated. It may take a little more olive oil to get to the consistency that you want.
Servings: 6-8 Mac-n-Cheese Ingredients:-16oz noodles of choice (I used gluten free brown rice rotini)-4 tbsp quality butter-1 tbsp garlic infused olive oil (or 1 tbsp olive oil + 2 cloves minced garlic)-1/4 cup all purpose flour (or gluten free flour blend)-2 cups whole milk-1 cup …
Servings: 4-6 This dish is dairy heavy which is not common for my recipes. I’ve been testing my tolerance with dairy beyond cheese. I find that high quality and high fat dairy is okay for me. Higher fat content = less lactose, making it easier …
Cheesy delicious ricotta scalloped potatoes cooked in a cast iron until soft and crispy all at the same time.
Ingredients:
-3-4 large gold potatoes
-1/2 cup ricotta
-1/2 cup milk of choice
-1 tbsp grass-fed butter
-1 tsp dried thyme
-1 tsp sea salt
-1 cup shredded mozzarella
Instructions:
1. Preheat oven to 425 degrees F.
2. Slice your potatoes into even sized slivers – about 1/8 inch thick. I used a mandolin for even pieces.
3. Soak your potatoes in a bowl of water while you do the next steps.”
4. Add the ricotta, milk, and butter to a sauce pot on medium heat and stir until melted and mixed together. Add in the thyme and sea salt and stir. Remove from heat.
5. Drain the potatoes and pat them dry with a clean dish towel.
6. Line a cast iron skillet or other oven safe casserole dish with half of the potatoes. Pour half of the ricotta/milk mixture over the potatoes. Layer with the remaining potatoes and pour the remaining milk mixture over them.
7. Top with the mozzarella cheese and bake for 25 minutes.
Who doesn’t love mac-n-cheese? Creamy, cheesy, quick and easy stove top mac-n-cheese with an easy gluten free swap option. This is a great side dish but sometimes even better as dinner. Ingredients:-12oz bag noodles of choice – gluten free or wheat works-3 tbsp grass-fed butter-3 …
I love eating chili with cornbread, especially spicy and cheesy jalapeno cornbread. Sometimes I like eating cornbread just on it’s own! It is also great with barbeque. Jalapenos are plentiful in the garden during the summer so this is a great way to use those …
