When I think about Thanksgiving dinner I imagine a golden roasted turkey, creamy mashed potatoes, fresh green beans, tart cranberry sauce and my mom’s savory stuffing. What doesn’t immediately come to mind is pie – it’s always been sort of an afterthought, like, “oh, yeah, can someone bring pies?” I know the whole “who cares about pie“ attitude stems from the simple fact that I’m not very good at making pie dough. I’ve fully accepted this fact, which means I’m happy to delegate pie duty to someone else….
When I make meatball sandwiches I make sure they are are stuffed full of tender meatballs, dripping in sauce and topped with melty cheese. In other words, I like ‘em messy. What you see pictured above is best eaten with a knife and fork – seriously, don’t even try to pick it up and eat it like a normal sandwich unless you like your shirt splattered with tomato sauce. Trust me, a knife and fork is the best way to go….
Last weekend, when I made this pot pie, the weather was beautiful and we spent most of the weekend outside. Admittedly, it wasn’t really pot pie weather so I wondered if it was too soon to be making dishes best served on cold and chilly nights. Little did I know that the temperature would take a sudden drop just a week later, which means posting this pot pie recipe today makes perfect sense considering most of the country is wrapped up in blankets trying to keep warm….
Broccoli and cheese are a perfect pair, aren’t they? What is it about vegetables that make us want to slather cheese all over them? Oh, that’s right, it makes them taste better! I’ve learned to like broccoli all by itself, but stirred into a creamy, cheesy macaroni & cheese? Even better. We gotta live, right?
So if we’re going to smother our broccoli in cheese, can we just be okay with using real butter, cream, milk in our mac & cheese? I’ve made “skinny” versions before and, I’m sorry, it’s just not the same. I’d rather have the real deal and pass on the low fat (aka less satisfying) version, even if it means only making it once in a while. It’s all about moderation, isn’t it?…
Biting into a warm, flaky, buttery pastry on a Saturday morning is a very nice way to start the weekend, don’t you think? Pre-made puff pastry offers up a world of breakfast possibilities – it’s pretty darn good all on it’s own, but tucking a little something special inside it makes it extra special. In this case we’re talking about jam and cream cheese pastries, but there are a lot of other options – think Nutella or chocolate ganache or pastry cream or whatever sounds good to you. The possibilities are endless….
So far with this “let’s get ready for the holidays and start planning menus” thing I’ve posted a roasted Brussels sprouts & kale salad, onion dip and today I’m sharing another appetizer – goat cheese stuffed mushrooms. Seems like the appetizers are in the lead and I really can’t complain. Aren’t appetizers one of the best things about holiday dinners? There’s nothing I love more than munching on tasty bites all day before sitting down for the big dinner. Appetizers, or should I say appetite-destroyers, are the reason we always have so many holiday dinner leftovers at our house – usually by early afternoon we’re completely stuffed after indulging in pre-dinner snacky treats. Oh, how I love it.
So let’s get to the goat cheese stuffed mushrooms, shall we?…