Thursday, November 5, 2015

Strawberry Cream Cheese Croissants

This week, my coworker celebrated surviving breast cancer by hosting a "pink potluck" at work. We all wore pink and many of us brought in pink food. Choosing a recipe based on the food's color is actually not an easy thing to do, but I did it. This is an easy and delicious addition to any potluck or brunch.

Tuesday, October 20, 2015

Creamy Potato and Kale Soup

This semester has been incredibly busy for me. One full-time job, one part-time job, and finishing my degree. Cooking (and even more so, blogging) food has, unfortunately, been low on my priority list. I have been eating old favorites, quick meals, and going out to eat more than I would prefer. So, last night, I had two hours between jobs and decided to toss together this soup to eat when I finished my second shift. It was the greatest idea. I have made & blogged a lot of soups before, but I will say, not-so-humbly, that this is the more delicious one yet. This recipe makes many servings, which is great because it heats up so well. Enjoy!

Friday, September 4, 2015

The Session: The Hard Stuff

I was invited by the amazing Tasha (or, as you may know her on Twitter: @metacookbook) to join in on a monthly Friday beer blogging event called The Session. I love the idea; every month someone in the online beer community is the host and chooses the discussion topic. Tasha is this month's host and her questions are:
  1. What do you want people in beer culture to be talking about that we’re not?
  2. What do you have to say on the topic(s)?
These topics may seem a little outside of my realm of food recipes, but it's really not. The online beer community is near & dear to my heart and I want to be more involved in it. I also cook with beer quite a bit and hope to do more recipes and pairings with beer in the future (in fact, if you have a suggestion, please send it my way!). With all of that said, let's dive in.

Monday, August 17, 2015

Honey Nut Goat Cheese Deviled Eggs

This weekend was the Fourth Annual Deviled Egg Pageant and, of course, I competed yet again. Previously, I made Taco Deviled Eggs, Roasted Garlic Deviled Eggs, and Dill & Stone Ground Mustard Deviled Eggs. Every year, the competition gets even more cutthroat, and I wanted to step into the realm of sweet deviled eggs. I started with a recipe that I found for goat cheese deviled eggs and began to brainstorm on what would go well with goat cheese. I decided on a honey drizzle and my partner (who entered an amazing tiramisu deviled egg this year), suggested that I top that with crushed nuts. Thus, these beautiful deviled eggs were born. This recipe makes 20 deviled eggs.

Monday, June 22, 2015

Kale & Avocado Wrap

Vegetarians sometimes have a harder time putting together simple lunches than meat-eaters, especially when things like lunch meat exist. Charmington's in Baltimore - you know, the awesome cafĂ© that hosts my favorite monthly lit reading and even welcomed the President of the United States in January (!!) - makes a plethora of amazing meatless lunch options. Their kale and avocado wrap is my favorite and I just had to recreate it. Grab these ingredients from a grocery store and make enough to last for the week. The following recipe makes one kale & avocado wrap.