Archive for the ‘guilty pleasure’ Category

posted by on Cooking for 1, guilty pleasure, portions, quick

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mac and cheese for one

I have the worst kind of obsession for mac + cheese. I’ve been on what seems like a life long mission to find the cheesiest, tastiest mac + cheese out there. I’ve had a lot of disappointments and a lot of pretty decent finds (shout out to Mrs. White’s Golden Rule Cafe!).

This recipe is so quick and easy, I have been using it more often than the boxed stuff. Yes. I said boxed. I love Cracker Barrel cheddar and I am not ashamed to admit it.

Super quick and easy and I use pretty much whatever pasta and cheese I have in my fridge and pantry already. I like mine sprinkled with cayenne + parsley and salt and pepper but that’s up to you. You can always season once it’s all put together. I’m literally eating this mac + cheese as I put this post together for you. This obsession is no joke. || Read more

Belgian waffles


posted by on baking, family, guilty pleasure, homemade

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belgian waffle

Waffles. From a young age I’ve learned as a Herbert two things are true: We love our waffles and we will demand peanut butter for said waffles.

Over the years I’ve tried at least a dozen different waffle recipes, with only slight differences in ingredients and measurements. From those I’ve narrowed down my top 5 and now present you with what I believe to be the crème de la crème. || Read more

posted by on guilty pleasure, Phoenix

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fried green tomato + bacon sandwiches

UPDATE! Since my original post in 2014, I’ve retested this recipe + have made a few edits to make it even better than before and perfectly fit for 2017! For example…

  1. Green tomatoes are pretty easy to find here in Arizona at such places like Superstition Ranch Market in Mesa, AZ: A stop Grandma + I often make.
  2. I’m a big fan of mayo with this. And more cayenne… 
  3. Eating over my kitchen sink is now something I find myself doing more than I ever thought. 
  4. I find I like the bacon to be cooked well but left more chewy. In the oven, 350 degrees and just until golden brown and on the precipice of turning crisp. 
  5. I still love Alavavdo’s flax seed bread, but use what you’ve got, just make sure to toast it!

It’ll all starts with the Welcome Diner in Phoenix and the night I had their fried green tomato sandwich. Heaven on a plate. I knew I had to recreate it. || Read more

posted by on baking, blog, guilty pleasure, homemade, Phoenix

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Oatmeal Scotchies

So, this picture was originally posted back in April of 2013 when I was living in Phoenix with a promise of getting the recipe to you “soon”…sorry about that. Here’s the updated recipe to try (Above 5,000 in elevation? Check out the high altitude recipe).

Makes 2 dozen cookies

What you’ll need:

  • ½ cup flour
  • ½ tsp. baking soda
  • ¼ tsp. salt
  • ¼ tsp. cinnamon
  • ¼ tsp. nutmeg (optional)
  • 1 stick of margarine softened
  • 6 tablespoons sugar
  • 6 tablespoons brown sugar **half of ¾ cup (12 tablespoons)**
  • 1 large egg
  • 1 orange peel grated
  • 1½ cups quick oats
  • a little more than half of a package of butterscotch chips
  1. Mix together the flour, soda, salt, cinnamon + nutmeg in a bowl.
  2. In a separate bowl, beat together the softened margarine, sugars, egg.
  3. Stir in the orange peel with a wooden spoon.
  4. Using a wooden spoon, pour in half of the flour mix into the wet ingredients and mix well.
  5. Add the rest of the flour mix, and stir until everything is combined.
  6. Stir in your butterscotch chips and oats with a wooden spoon.
  7. Using two spoons or a scoop, drop the dough onto a baking sheet that is covered with parchment paper.
  8. Bake about 7 minutes at 375 degrees. Remove from oven and let them cool on the pan for a couple of minutes.
  9. Remove the cookies from the pan and transfer them to wire racks to finish cooling.

posted by on guilty pleasure, Holidays, homemade

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Peanut Butter Balls via Flickr

…unless you have no oven. This year, I thought I would share a friend’s recipe for no bake peanut butter balls that she made for a Christmas dinner she hosted over the weekend.

Me and my college friend Abby at Ohana Christmas Dinner

Me and my college friend Abby at Ohana Christmas Dinner

Definitely looking forward to making these just as soon as I get a real kitchen back in my life.  **I do not have the fridge/freezer/counter space to make these but I wanted to share anyway!** || Read more

posted by on family, guilty pleasure, Nebraska, side dish, vegetable

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Bacon Braised Green Beans

On my most recent trip back home to Nebraska, Dad pulled out all the stops (as usual) making beer chicken and these amazing bacon braised green beans. I dare any of you who don’t care for green beans to try these out. After all, bacon makes everything better, right? || Read more

posted by on guilty pleasure, quick, Vegetarian

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grilled provolone and leeks sandwich

I’ve mentioned before how much I love my subscription to Vegetarian Times magazine and October’s issue featured some awesome spins on the classic grilled cheese sandwich. I mean, who else is going to do a feature on the anatomy of a great grilled cheese?

I’m a huge fan of leeks but if you’re not familiar, they’re along the family lines of a green onion and garlic, but have a really subtle flavor and is amazing for adding some crunch to dishes. Leeks can be tricky to clean, so if you’re buying them root intact, Simply Recipes has an awesome tutorial on how to get them clean before you cook with them.

For me, since I’m all about shortcuts (sans kitchen, remember?) I picked up a bag of two, pre-cut leeks from Trader Joe’s. I’m short on storage space so the two leeks were just the right amount to make about 3 sandwiches.

The combo of the creamy provolone and the crunch from the leeks makes sure you never go back to the a normal grilled cheese sandwich ever again.

Here’s what you’ll need:

  • 4 slices of sourdough bread (I don’t use sourdough often and didn’t want to get a whole loaf, so I picked up a mini round loaf at TJ’s that was easily sliced to make about 3 sandwiches)
  • 1 cup of leeks, thinly sliced and only the green part
  • Provolone cheese (shredded or sliced)
  • butter
  1. Prep the leeks by heating a small amount of olive oil and a tiny bit of salt and pepper.
  2. Cover and cook over medium heat until the leeks are tender. Should only take a couple of minutes. Set aside.
  3. Butter one side of each piece of bread.
  4. Place butter side down in a skillet that’s on medium heat.
  5. Layer with provolone, sliced leeks and another piece of provolone and the other slice of bread, butter side up. Since I was using a round loaf, I folded my sliced provolone into two pieces and layered with the leeks.
  6. Cook on both sides until golden brown and the cheese is melted. Enjoy!

recipe adapted from Vegetarian Times

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