Like almost any southerner I’m a sucker for a good mac and cheese. What’s more comforting than carbs and cheese? Simple: carbs, cheese, and a crap ton of seafood. I based this recipe off of a traditional macaroni pie recipe, but with some switched up cheeses as well as the addition of shrimp, scallops and (admittedly imitation) crab.
During most of my day to day life I like super simple, clean cooking. But I have a special tradition I like to call “fuck it Friday.” It’s a similar concept to a cheat day, but without the gross guilty connotation, and it allows me to set it on a schedule.
One of my big go tos for this moment is some kind of alfredo pasta. But what happens when I feel the need to be sneaky during the week, or on the other hand slide a vegetable into my Fridays? The answer is simple, why not both? Enter alfredo mashed cauliflower.
It’s super rich and decadent. But making cauliflower the base at least lets me pretend I’m being somewhat healthful. I’m a huge believer in the magic of cauliflower, and if you weren’t before then there’s nothing a little parmesan won’t solve.
Sometimes life provides you with serendipity. On my blog’s Instagram page I posted a poll asking if my next post should be something healthy or naughty. Turns out about 70% of people wanted to see something decadent. Right after I posted this it was time to start planning what to make for the Fourth of July. And maybe it’s obvious, but a kickass burger felt like the only way to go.
To me Juicy Lucy’s are a special burger because it’s like the savory version of a Hostess cupcake and its hunt for the cream filling. But instead of chocolate and cream we have meat and cheese, and I’m not the slightest bit mad at that. Topped off with homemade pickles and a honey dijonnaise we have the perfect bite of meaty, cheesy, creamy, crunchy, and tangy. For a burger that creates a full on sensory experience look no further. Continue reading “Juicy Lucy”→
I really struggled on if I wanted to post today, or even post a blog this week. Yesterday my grandma Margaret passed away and it’s left me with a lot of thoughts and emotions. I thought a lot about how delicious her cakes were, and how her macaroni and cheese pie was so phenomenal it set my brother on his own personal quest to make the perfect macaroni.
The more reality set in and I thought about it, the more I felt a need to cook the things she cooked. Maybe it was a way to honor her. Or maybe it was a way to feel close to her again after that privilege was taken from me.
Part of me even thought maybe it would be too hard to create something based in memories that come with a sepia-toned glow when all you’re facing in the present is a stark sense of grief. But as I spent the day making her rum cake recipe and doing my best to figure out how to make her macaroni pie I felt a sense of therapy.
Even though I never got the chance to know her exact macaroni recipe, as soon as I tasted the fruits of my guess work I had that moment in Ratatouille where the food critic immediately is warped to his childhood, and without realizing it, I smiled.
In an almost Garfield level consistency my boyfriend and I crave lasagna. Do I really need to explain why??? I’m no stranger in trying to find slight ways to “health up” lasagna. But I wanted to take it even farther. So I came up with this version that promises no carb bombs or meat sweats.
Instead of a classic bolognese I made a mushroom ragu to give that meaty texture and flavor, and swapped out noodles with layers of roasted eggplant. The end result is kind of like eggplant parm meets lasagna. And. Im. Am. Into. It. And the best part? Despite eating a bowlful I still feel ready to take on the world, or in this case my house cleaning.
When I was a kid my mom made lasagna pretty frequently. But something she never did was put meat in it. I didn’t even know meat in lasagna was the norm until I reached adulthood. Because of that classic meat lasagna feels a bit…superfluous.
I think the best place to start talking about this dish is to describe the glory that is chicken cordon bleu. Imagine a hot ham and cheese sandwich. Got that image in your head? Good, now take away the bread and replace it with chicken. So this dish is already sounding insanely decadent and delicious.