Happy Holidays, imaginary internet friends! And congratulations on surviving the end of the world. Now I’m off to Barnes and Noble to demand a refund for my Mayan wall calendar. Wish me luck!
In the meantime, I hope you’ll take another look at the 10 most popular recipes I shared this year.
S’mores Fried Ice Cream with Chipotle Chocolate Sauce
Asparagus Lasagna with Pancetta, Goat Cheese, and Lemon
Baked Churros with Cinnamon Ice Cream and Dulce de Leche
After weeks of stalling, I have finally come to terms with Minnesota’s harsh reality: it’s soup season. And you won’t find a creamier, sweeter, or more buttery soup in which to dip a timid toe—er, spoon—than this delicate, yet decadent, chicken corn chowder.
In honor of National Grilled Cheese Month, I’m posting a different grilled cheese sandwich every single day through the month of April. You’re welcome.
What can I possibly say about the tuna melt on rye that hasn’t already been said? It’s a classic, and I saw no reason to mess around with it. Creamy tuna salad and gooey American cheese on hearty, fragrant caraway rye is perfect, just the way it is.
In honor of National Grilled Cheese Month, I’m posting a different grilled cheese sandwich every single day through the month of April. You’re welcome.
I’ve never been a fan of buffalo chicken wings. Don’t get me wrong — I love the tart tomato kiss of buffalo sauce — but chicken wings just seem like an awful lot of mess with very little payoff.
National Grilled Cheese Month provided a perfect excuse to transform the spicy, pungent flavors of a sticky wing night into a tidy grilled cheese sandwich. I made this one for Handsome Greg and I on date night, and it was a hit. The cheese was creamy, the sauce was bold, and the combination was unmistakably hot wings.
Y’know how sometimes the dumbest thing ever can be hysterically funny, particularly when someone else finds that same dumb thing inexplicably funny?
And how the harder you try to maintain composure, the funnier that stupid thing may seem, until the both of you dissolve in giggles with tears streaming down your cheeks and soda shooting out of your nose?
That’s what it’s like spending time with my friend, Sharee.
She and I took a trip to Los Angeles with my mom and Handsome Greg a coupla years ago, and we savored every opportunity to embarrass them (and ourselves) with our mindless, uncontrollable laughter.
Sharee has since become a most dignified photographer, and she recently sent me these gorgeous photos of her favorite lentil soup, along with the mouth-watering recipe.
Based on the pics, you’d think food photography was her specialty, but she’s actually focused more on maternity, baby, and family portraits.
Shoot her an email if you’re looking for a Twin Cities photographer to capture the most beautiful moments in your life. Or if you just need someone to snort root beer with.
This soup recipe is not fancy or expensive. It doesn’t have lobster or truffles or oysters or chocolate. And other than the adorable heart-shaped pie crust crackers, it’s entirely unsuitable for an elegant, romantic Valentine’s Day dinner.
I made it for Handsome Greg’s lunch, so that he could be embarrassed/warm and fuzzy when he nuked it in front of the dude-bros at the office.
Honestly, I think the dude-bros likely had a serious case of lunch envy when Handsome Greg brought in these lovely leftovers. The comfort casserole-turned-soup is rich and creamy, with tender, flaky pie crust crackers. I just want to give it a hug. With my teeth.
I’ve always wanted to go to New Orleans. I’m intrigued by the cuisine, and a little afraid of it.
At the aromatic root of savory Cajun and Creole cooking is the holy trinity: a sauté of chopped onion, celery, and green pepper. You can find the trinity in gumbo, maque choux, étouffée, dirty rice, jambalaya, and I totally forgot what I was talking about.
But I’m on the holy trinity do-not-call list because I’m allergic to bell peppers.
Since I’m pretty sure omitting the green peppers from jambalaya will get me kicked out of the foodies club anyway, I decided to further bastardize the original recipe and make it a tad bit healthier. In the interest of my cholesterol level (and throwing convention and authenticity out the window), I used turkey kielbasa in place of the pork sausage.
And did I miss the green peppers? Um, no. Why would I miss food that makes me feel like crap? The turkey kielbasa was just as juicy and lush as smoked sausage should be. Really, it was a delicious dish – rich and flavorful, filling, and just spicy enough without blowing your head off.
I took it for lunch for a week and it reheated just right in the microwave. There was some serious lunch envy in the cafeteria that week.
Are you looking for a decadent, heavy meal full of cream and butter to treat yourself on pay day?
Well, move along, Friend.
This soup is creamy without a drop of cream, and buttery, with nary a pat of butter. Pair it with a hunk of crusty bread, and you’ve got a flavorful, hearty, healthy, and super cheap lunch.
The single potato makes it lush and creamy, and the red pepper flakes give it just enough heat. Don’t even think about skipping the lemon juice.
Wild rice is Minnesota’s state grain, and folks take chicken wild rice soup VERY seriously in these parts.
While I truly adore Minnesota Chicken Wild Rice Soup™, thick and full of cream, this week I wanted to follow up my recent cheesploitation with something a little lighter.
Next time I prepare this soup, I’ll make one more change: replace the long grain and wild rice mix with plain wild rice. The flavor of the soup was wonderful, but the texture was a bit too soft. I thought it could use a little bite from more wild rice.
I used the seasoning packet that came with the rice mix, and it seemed to be about a tablespoon of seasoning. Next time I’ll use straight wild rice and add a combination of garlic salt, onion powder, and dried parsley instead.
