It’s been a while since we’ve had a German-themed night, but every now and then I have a craving for Beer Cheese. This finger-licking recipe is fantastic for potlucks…or just for yourself to smother on anything and everything.
3 Tbsp unsalted buuter
3 Tbsp all-purpose flour
0.5 cup beer (lager)
1 cup whole milk
1 tsp dijon mustard
1 tsp Worcestershire sauce
0.5 tsp garlic powder
0.5 tsp salt
0.25 tsp crushed black pepper
0.25 tsp cayenne pepper
3 cups shredded cheddar cheese (~12 oz)
Melt butter in saucepan over medium heat. Add flour and whisk until combined, ~30 seconds.
Whisk in beer, then milk, stirring continuously to eliminate any flour lumps.
Simmer over medium heat, whisking often, until it has thickened.
Stir in mustard, Worcestershire sauce, garlic powder, salt, pepper, and cayenne pepper.
Our dinner theme one night was German food, so we decide to make some Homemade Spaetzle to accompany our other dishes. There aren’t very many ingredients to this, but it’s a fantastic adjunct to other greasy or salty foods you’re eating.
2/3 cup milk
2 tsp salt
2 cups flour
4 Tbsp unsalted butter
1 tsp white pepper
1/4 tsp ground nutmeg
Parsley for garnish
In a medium bowl, whisk together eggs, milk, and salt.
Add in flour and stir until well combined.
Bring a large pot of salted water to boil. If you don’t have a spaetzle maker, press dough through a large holed sieve or metal grater. Work quickly until all the batter is cooking in the pot.
Cook for 1-2 minutes, until floating to surface, then remove with slotted spoon and place in a large bowl.
Toss with butter, white pepper, and nutmeg. Garnish with parsley.
There’s just something about quiches that appeals to me. Maybe it’s that they look like dessert, but are actually packed with savory goodness? Or maybe it’s that they are incredibly versatile because you can put whatever you want in them? Either way, the Broccoli and Corn Quiche is a good brunch meal to have in your back pocket! If broccoli is not your thing, try my Bacon, Corn, & Onion Quiche.
I use a homemade crust, and you can find the recipe here. Trust me, it’s good.
2 cloves garlic, chopped
0.5 onion, chopped
1 large fresh broccoli floret (or 10 oz bag frozen broccoli), cut into smaller 1 inch florets
1 can corn, drained
1 (8 oz) package shredded cheddar cheese
Salt and pepper to taste
1 (9 in) unbaked deep dish pie crust
4 eggs, beaten
1 cup milk
Preheat over to 375 F. Set aside your pie crust.
In a large pan, saute the garlic and onion in 1 Tbsp olive oil for 30 seconds, then add in the broccoli florets. Cook for 2-3 minutes, until broccoli is vibrantly green.
Add corn, cheese, and season with salt and pepper. Mix to combine.
Spoon mixture into pie crust.
In a medium bowl, whisk together eggs and milk. Season with salt and pepper. Pour into pie dish, allowing it to combine with the rest of the ingredients. Sprinkle top with remaining cheddar.
Bake for 35-40 minutes, until set in the center. Allow to stand for 10 minutes before serving.
You know when you buy the Costco-sized bucket of cream cheese, and then realize it would take you years to finish if used just for bagels? Have no fear! These Blueberry Cheesecake Cookies with Lemon Icing are perfect to chip away at the cream cheese tub!
4 oz cream cheese
8 Tbsp butter, room temperature
0.5 cup sugar
0.25 tsp salt
1 cup flour
1 cup blueberries (fresh is the best, but can use thawed frozen berries)
1 lemon, zested and juiced
1 cup powdered sugar
Preheat oven to 350 F.
In a large bowl, blend cream cheese, butter, sugar, and salt with a hand mixer.
Add flour and stir until fully combined.
Cover bowl with plastic wrap and refrigerate for 30 minutes.
Scoop cookies into a parchment-lined baking sheet. Press each dough ball to slightly flatten each cookie.
Bake 18-20 minutes, or until golden brown on the bottom.
While cookies are cooling, for at least 5 minutes, make the lemon glaze.
The Juillet is a perfect cocktail to sip while dancing around the kitchen whipping up another fabulous meal. Or you could sip it while contemplating what New Years Resolutions you plan on not keeping this year.
1 oz sweet vermouth (preferably Punt E Mes)
1 oz dry vermouth (preferably Dolin)
0.25 oz St. Germain
1 oz sparkling wine
In a shaker filled with ice, combine sweet vermouth, dry vermouth, and St. Germain. Use a cocktail stirrer to stir for 15 seconds.
Strain into a coupe glass.
Top with sparkling wine and finish with a lemon peel.
You know those times when you want to eat “healthy,” but you love all things creamy, so you fool yourself into thinking green means good? Well this Creamed Spinach is undoubtedly the most delicious and sinful side dish to your meal!
20 oz spinach
2 Tbsp butter
0.5 medium onion, chopped
3 cloves garlic, minced
0.5 cup milk
0.25 cup heavy cream
4 oz cream cheese
Salt, to taste
Freshly ground black pepper, to taste
Pinch cayenne pepper
0.25 cup freshly grated Parmesan cheese
In a large pot of boiling salted water, blanch spinach for 30 seconds. Drain and place in a bowl of ice water. When cook, squeeze out as much water as possible.
In a large skillet, melt butter over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic and cook another minute until fragrant.
Add milk, heavy cream, and cream cheese to the onions. Simmer until cream cheese is melted. Season with salt, pepper, and cayenne.
Add spinach and Parmesan to cream mixture, stirring to combine.
In another installment of “How Do We Use Up The 10 Lb Bag of Potatoes from Costco,” we present the Cottage Pie! This savory pie is perfect for the cold nights in, when you want to snuggle under a blanket on the couch next to the fireplace.
3 Tbsp olive oil
1 yellow onion, chopped
1 lb ground beef
2 tsp dried parsley
1 tsp dried rosemary
1 tsp dried thyme
1/2 tsp salt
1/2 tsp freshly ground black pepper
1 Tbsp Worcestershire sauce
4 garlic cloves
2 Tbsp all-purpose flour
2 Tbsp tomato paste
1 cup beef broth
1 cup frozen mixed peas & carrots
1/2 cup frozen corn kernels
2 large potatoes, peeled and cut into 1 inch cubes
8 Tbsp unsalted butter
1/3 cup half & half
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/4 cup parmesan cheese, shredded
Preheat oven to 400 degrees F.
Add oil to a large skillet on medium-high. Add onions and cook until translucent.
Add in ground beef, breaking apart while cooking. Add parsley, rosemary, thyme, salt, and pepper. Cook for 7-8 minutes, or until meat is browned.
Add in Worcestershire sauce and garlic. Stir to combine for 1 minute.
Add flour and tomato paste. Stir until incorporated.
Add broth, frozen peas/carrots, and frozen corn. Bring liquid to boil, then simmer for 5 minutes, stirring occasionally.
Place potatoes in a large pot, cover with water, and bring to boil. Cook until potatoes are fork tender, about 10-15 minutes.
Drain the potatoes and return to the large pot. Add in butter, half & half, garlic powder, salt, pepper, and parmesan cheese. Mash until well mixed.
Assemble the casserole by pouring the meat mixture into a 9×9 inch baking dish. Spread out into an even layer. Spoon the mashed potatoes on top of the meat. Carefully spread into an even layer.
Bake uncovered for 25-30 minutes. Cool for 15 minutes before serving.
Some nights you just want a hearty meal that packs a punch, and this Spicy Garlic Basil Shrimp over rice does the trick! We used homegrown jalapenos from our backyard to add some heat, but feel free to omit or add a spicier pepper!
1 jalapeno (to taste)
1 lb large shrimp
6 garlic cloves
1/4 cup sugar
2 Tbsp fish sauce
1 tsp salt
4 Tbsp vegetable oil, divided
2 cups basil leaves
Microgreens for garnish
Blend the jalapeno, garlic, sugar, fish sauce, salt, and 3 Tbsp oil in a blender until smooth. Marinade shrimp with this, tossing to coat. Let sit for 10 minutes.
Heat remaining 1 Tbsp oil in a pan over medium-high. Add shrimp, cooking ~1 minute per side, turn once. Cook until lightly charred around the edges.
Add basil and toss vigorously until wilted.
Serve with white rice and garnish with microgreens.
A staple of every Thanksgiving meal we prepare is the Homemade Green Bean Casserole. It is easy to make, flavorful, and I must have it. Every year.
I think what makes this dish extra special are the fresh green beans providing a snappier texture and the mushroom gravy that gives it that homemade feel.
1 lb fresh green beans, ends removed
4 Tbsp unsalted butter
1 large onion, chopped
12 oz sliced mushrooms (cremini or button mushrooms)
5 cloves garlic, minced
2 cups half and half
1 cup low-sodium chicken or vegetable broth
1 tsp soy sauce or tamari
1 tsp pepper
1/2 tsp grated nutmeg
2 Tbsp flour (or cornstarch)
2 cups fried onions (French’s)
1/2 cup parmesan cheese, grated
Heat oven to 350 degrees F.
In a large skillet, heat butter over medium-high. Add onions and cook until caramelized, stirring often, about 7-8 minutes. Add mushrooms and cook until reduced by half, about 5 minutes. Add in garlic and cook for another 1 minute.
Sprinkle flour over mushroom mixture and stir to combine until flour is no longer dry, 1-2 minutes. Add the half and half, chicken broth, soy sauce, pepper, and nutmeg and bring to a simmer. Stir occasionally until sauce is thickened, 3-5 minutes.
Meanwhile, bring a large pot of water to a boil. Cook green beans for 6-7 minutes. Drain and set aside until mushroom gravy done.
Add green beans to the mushroom gravy. Add in 1/2 cup fried onions. Stir to combine, then transfer to a 9×13 inch baking dish.
Sprinkle with parmesan cheese and remaining 1.5 cup fried onions. Bake until golden brown and bubbling, 12-15 minutes.
Let stand 10 minutes before serving. The sauce will thicken as it cools.
In the mornings, I love having my coffee with something not too sweet. This Zucchini Blueberry Bread is perfect with my morning pick-me-up. It’s super moist, and the tartness from the blueberries balance out the sweetness in the bread. Also, it’s hard to believe this is made from zucchinis!
Babaganoush is an easy recipe to make if you’re planning a Mediterranean-themed night. Often served with pita bread, this vegetarian dish goes well with raw veggies or as a dip or spread!
2 lb Italian eggplants
4 gloves garlic
2 Tbsp lemon juice
1/4 cup tahini
1/3 cup extra-virgin olive oil
2 Tbsp fresh flat-leaf parsley, chopped
3/4 tsp salt, to taste
1/4 tsp ground cumin
Pinch of smoked paprika, for garnish
Preheat oven to 450 F. Line baking sheet with parchment paper. Halve eggplants and brush cut side with olive oil. Place cut side down and roast for 35-40 minutes. Once cooled, spoon out flesh into a food processor.
Add in garlic, lemon juice, tahini, olive oil, and parsley. Blend until combined. Add in salt and cumin. Season to taste with more salt as needed.
Transfer babaganoush into a serving bowl. Lightly drizzle with more EVOO and garnish with parsley and smoked paprika.