A Girl's Gotta Eat!

One more today, and then I'm taking a break. I don't know that I've ever made bread pudding for dessert, much less as a side dish. But when we saw Ina Garten's Leek and Artichoke Bread Pudding recently (you guessed it, in FNM), we knew we needed to add it to our mini Thanksgiving menu. We did make a few variations, but nothing major. We used about 3 leeks, but all of it instead of just the white and light green parts. Next time I'd leave the dark green bits out like the recipe said. The flavor was good, but the texture of the dark green leeks wasn't as good as the rest...it stayed tougher instead of getting soft. Also, we used jarred artichokes instead of frozen, and they worked just fine in our opinion. We had the deli cut a big chunk of fresh Swiss cheese as we didn't see one labeled as Emmentaler. I doubt it made a difference at all. Oh my goodness. I don't think I can go back to sweet bread puddings. This was amazing. Rich, filling, but oh so

Mashed potatoes are one of my favorite side dishes at the holidays. You can enjoy them plain, with gravy, reheated the next day with Cheddar cheese and a hot dog (don't knock it until you try it)… the possibilities are endless. By the same token, though, mashed potatoes can get boring. So when we saw Goat Cheese Mashed Potatoes (in the same magazine issue as the Maple Walnut Cheesecake.) There is an option for making it in advance and baking when you're ready, but Mike and I made this the Saturday after Thanksgiving for our "mini Thanksgiving." They were so good, tangy and creamy and so flavorful. We would make them again for sure, but perhaps only half the recipe since there are just the two of us. We don't own a ricer, but a potato masher seemed to work just fine for us. Find the recipe below, or online here . Goat Cheese Mashed Potatoes 3 pounds large Yukon gold potatoes, peeled and cut in 3/4-inch chunks 5 large garlic clo

I've tried a ton of new recipes recently, but have been remiss in sharing them. This cheesecake caught my eye in the November issue of Food Network Magazine , and I decided right away to try it. The more I thought about it, the better it sounded, so I decided to go for broke and bought ingredients to make it both for the Thanksgiving potluck at work and for dinner at my parents house later that week. It does seem like a lot of ingredients, but it was so well worth it that I would happily make it again. I went home from the work feast with only crumbs in my pan, so I'd say it was a success. You can find the recipe on Food Network website , or I've posted it below. No changes, so have at it! For the crust: 1 sleeve graham crackers (about 9 crackers) ¾ cup walnut pieces (preferably black walnuts) 1/3 cup packed light brown sugar 4 tablespoons unsalted butter, melted Pinch of freshly grated nutmeg Pinch of kosher salt For the fill

Recently, I needed an item for a bake sale at work. I was tired of making the same old thing: cookies, brownies, etc. I wanted something out of the norm, something delicious … something with bacon. I've seen recipes similar to this one before, but always talked myself out of making them. It seemed t o o complicated, too  precise,  too  sticky. This time, however, I made the mistake of mentioning to co-workers that I was thinking about trying something new. Once I told them what it was (Bacon Bourbon Popcorn), it was all over. I was committed. Honestly, this was not as tricky as I thought it might be. I popped my corn using the stovetop method. (HINT: scoop out as many of the  unpopped  kernels as possible once the popcorn has cooled off. It's so much easier that after they're swimming in caramel sauce.) Also, I opted to cook the bacon in the oven. I've been cooking it this way for a while, and it's the best way to cook large amounts at a time and drain off

The weather has finally turn (barely) cooler, and while many have their knickers in twist over all thing pumpkin, I'm all about the apple. In light of a soggy, wet weekend, we decided to try a new cocktail to welcome the new fall season. It was simple, delicious, and refreshing, requiring minimum ingredients. Spiked Apple Cider (compliments of Aaron McCargo Jr.) 1/4 gallon apple cider 1/2 cup dark rum 1/2 cup cinnamon schnapps Mix together in a pitcher or large bowl. Chill until ready to serve. Serve in glasses over ice. Garnish with chopped apple on a skewer. Happy Fall, Y'all!

We planted a raised-bed garden in our backyard this year. It was our first attempt, and we planted a wide variety of veggies: cabbage, cucumbers, carrots, bell peppers, a variety of herbs, tomatoes…you name it. We've definitely picked up a few tricks to use next year, like 6 tomato plants in a 5 by 8-foot space is too many, but overall have experienced a fair amount of success. In our recent Food Network Magazine , there were 3 different tomato pie/tart recipes, but this was a must as soon as I saw "corn custard" in the title. It seemed like the perfect combo: tomatoes from the Nash garden plus fresh corn from our Delvin Farms CSA equals deliciousness in a pie shell. I was sold. We made it that weekend, and I am (only somewhat) ashamed to admit that within 12 hours, it was gone…not a crumb to be found anywhere. Our Delvin Farms corn was so sweet you could eat it raw straight from the cob, and our tomatoes have been so juicy, it was the perfect food marriage. The

And now for a quick hit in honor of Cinco de Mayo. We already had dinner plans, and limes are in shortage, making it difficult to make fresh margaritas, but I've been in the mood for pink grapefruit (see my birthday cupcakes entry) and decided to Google Grapefruit Margaritas. There are actually quite a few out there, but when I saw this one from the Barefoot Contessa , I was sold. We bought fresh pink grapefruit and juiced them, adding a little bit of powdered sugar to make up for the fact we didn't use bottled. We also didn't have white tequila, so used the gold tequila we had instead.  I do agree with Ina's original post...the salt definitely adds a necessary dimension, so sprinkle some in the shaker if you don't rim the glass. We'll be making these again during the summer...they were so refreshing on the deck! Pink Grapefruit Margaritas 1 lime cut in wedges, optional Kosher salt, optional 1 cup ruby red grapefruit juice ½ cup freshly squeezed li

As usual, we were watching The Pioneer Woman on a Saturday morning over coffee and breakfast. It was an episode where they're celebrating a birthday, and the cake she was making called our names loud and clear: Strawberry Shortcake Cake .  Easter was coming up, after all, and we had volunteered to bring dessert, so what better timing can there be? This is definitely a keeper. It looks more complicated than it is, and was delicious, full of fresh flavor from the strawberries. I wouldn't change a thing; Ree Drummond knows what she's doing! I didn't use quite all of the icing, but that's just personal preference. Hope you enjoy it! First, the shortcake: 9 tablespoons unsalted butter, softened, plus more for greasing 1 1/2 cups flour, plus more for dusting 3 tablespoons cornstarch 1 teaspoon baking soda 1/2 teaspoon salt 1 1/2 cups plus two tablespoons sugar 3 whole large eggs 1/2 cup sour cream, at room temperature 1 teaspoon vanilla extract 1 pound strawbe

Last week I tried a new recipe from my Cooking Light cookbook that I was extremely excited about and had very high hopes for: Chicken with Rosemary Sauce. I had everything on hand except the chicken, so I picked that up Thursday and decided to try it out for Friday's feast. The recipe was easy, healthy, and didn't call for too make ingredients, a seemingly perfect combo. But when all was said and done, and it was time to sit down and eat, it left me … unsatisfied. The flavors worked well enough, and the chicken was moist and all, but it just didn't live up to the expectations I had set for myself. So then I faced a dilemma: throw away perfectly fine leftovers, which is wasteful and ridiculous, or eat them, wishing all the while that I was eating something else. After a couple days of putting off the inevitable, it struck me. I could use the original recipe, jazz it up with my own flair, and have a delicious meal (hopefully) that was satisfying and avoided w

This is a preemptive post in light of the impending weather coming to Middle Tennessee in the coming days as well as an effort on my part to plan out meals with a little more, well...planning. I have found several recipes I really want to try over the past several days, but the idea of the healthy, hearty Smoked Sausage Cassoulet warming in the Crock Pot all day won first place as the one to try first. I think it will last a couple days in the fridge, as my guess is that I won't feel like getting out in 7-degree temps to go grocery shopping! The link above will take you to the recipe as well but here's a sneak peek of what I hope mine will look like and the ingredients needed in case you want to follow along at home on this one. I'll post again with the how-to and my photo after I get it together. 2 slices bacon 2 cups chopped onion s 1 teaspoon dried