Did you think I would stop with the sourdough sandwich posts? For real guys, I have an entire fresh, mouth watering loaf of San Luis Sourdough® Bread calling my name! I might have to go eat a slice with butter after I finish this! It’s that good! But seriously, sourdough bread is my weakness. You read the blog, you know the truth! Anyway, I was trying to think of more uses for my beautiful loaf besides just dipping it in soup and slathering it in butter when I remembered we had the makings of cheesesteaks in our fridge from last week! So I got to work.Continue Reading
Dairy is a staple in my family. Big surprise there, right? I love cheese and ice cream and milkshakes. Yogurt? Heavenly! Sour cream? Pile it on! I use milk in smoothies and mashed potatoes; I use it in gravies and sauces. I cook with milk every week and most of my favorite recipes contain it.
But, I rarely find myself reaching for a tall glass of it. There, I said it; transparency is best right?Continue Reading
There is a restaurant here in San Diego called The Fish Market, that is an institution. My family has been eating there for years and recently the downtown location suffered a devastating grease fire that burned the top floor and caused over a million dollars in damage. Suffice to say, the restaurant is currently closed. I am not much of a fish fan, but I still loved going there for their Warm Spinach Salad with Kalamata Olives and Feta – which I think is a testament to that fact that I would brave a fish restaurant just for a salad. It’s that good. So I wanted to share the recipe to make this at home, since I won’t be visiting there for a bit and I might need a fix.
You know what ya’ll? This is the ultimate in basicness right here. A grilled cheese sandwich. But somehow, cheese and butter and bread – there is something about it that is just so perfect and comforting and delicious. But I probably don’t have to convince you of that! It’s Grilled Cheese Week around here, and what would that be without the most basic and simple of sandwiches? The World’s Most Perfect Grilled Cheese Sandwich!Continue Reading
April is National Grilled Cheese Month! Didja know? I have been meaning to do a Grilled Cheese Week here on the blog for awhile now, and well, April seemed like the best time to do it! But the thing is, April has been SO BUSY here on the blog, and it’s really thriving and keeps me super swamped with projects and collaborations and lots of fun things – so I haven’t had a ton of time to really get “Grilled Cheese Week” up and running until now. Just in the nick of time! Continue Reading
My kids love cheese sticks.
Seriously, y’all. It’s a love that even I can’t deny them. Every time we get pizza or go out to eat, the question of cheese sticks comes up.
I don’t understand why cheese sticks always beat out pizza – I mean it’s pretty much the same thing, right? But the girls love them. And for a glorified cheese pizza, with sauce on the side, cheese sticks are not cheap. There is this restuarant near our house, and that is all Audrey will eat there, so I decided to make my own version of her favorite dish, with a flavorful, delicious, garlicky twist.Continue Reading
Living so close to Mexico I get to eat a lot of delicious food. Like seriously, the best you could ever imagine. And if you’ve never had San Diego Mexican food you’re missing out, and no it’s nothing like TexMex, and no it’s nothing like Chipotle, or any other “Mexican” chain that cities have across the country. Trust me. I lived in Atlanta, Georgia and NOTHING there could hold a candle to my precious San Diego Mexican Food. But one thing that was almost the same everywhere was the Queso Blanco, a white cheese sauce. Ooey, gooey cheesy goodness, speckled with jalapenos and served with chips (or anything for that matter). This recipe I am sharing comes from my adaptation of a San Diego staple, Miguel’s. The Jalapeno White Sauce comes standard at the table and you always pretty much have to ask for me. I don’t even mind filling up on chips at all.
For your next get together, or even just a fun appetizer, give this a try. It’s simple, and it’s a total game changer. Try it on tacos, veggies, or just as a fancier version of nacho cheese. You won’t be sorry.Continue Reading
So if you were following along with me on Instagram or Twitter during the Super Bowl, you probably noticed a lot of food pics throughout the game. I was full on live sharing our food via social media because, blogger. It’s part of my life and even though my husband thinks it’s sort of ridiculous, he’s gotten mostly used to it. I didn’t have HUGE plans to share all the recipes, but I got SO MANY likes and comments and questions from so many people that I decided, why not?
I’ve decided that I am going to do a feature (every now and then, don’t hold me to it each week) called 5 Ingredient Friday! To help make dinner a little easier, I present, for the first 5 Ingredient Friday, Rigatoni with Bacon, Parmesan and Leeks.
The March Issue of FOOD Magazine was calling our name before we even saw the cover. My sisters boyfriend got it for us as a “gift” because after 5 years, he knows us pretty well. It was dubbed “The Bacon Issue” and featured over 108 recipes featuring bacon of some sort.
Of course I knew that I was going to have to make something right away. The cover photo looked fantastic and so it won.
This is such an easy and light dish, it’s great as a side dish, or even as a light main course. Charlie said it needed more meat and recommended adding chicken next time. I liked it on it’s own. If you need more protein, by all means, add some chicken.
My husband is a HUGE fan of what he likes to call “Steak Sammaches”. I suspect this is him being cute. Back when we first started dating he used to make his “Famous Steak Sammaches” and they were AWFUL. I ate them because I really liked him, but I suffered through it. A slab of meat on a roll, covered in seasoning and A1 sauce. Not my idea of a delicious meal.
Over the years, I’ve taken charge of making the “steak sammaches” although now I just call them Cali Cheese Steaks, an updated versions of the famous “Philly Cheese Steaks”. This is due to an addition of several “California” type things.