Category Archives: Savory

Grate Spinach & Artichoke Dip

What’s special about this dip? It’s cream cheese free.

Don’t get be wrong, I love cream cheese, but prefer it smeared on my bagel and not as a filler in warm dip.

Cream cheese brings creaminess and does not leave room for much other flavors.

I opt for mozzarella, fontina, cheddar & Parmesan.

What else is grate about it? Most recipes I’ve seen call for coarsely chopt artichoke and spinach while I opt too good process both.

Why? So that way instead of getting a chunk of artichoke or spinach in each bite, you’ve got equally distributed flavors in every bite.

Grate Spinach & Artichoke Dip

Ingredients:

  • 1 cup of artichoke hearts
  • 1 cup of baby spinach
  • S&P to taste
  • 1 bulb of roasted garlic
  • 1/2 cup of shredded mozzarella cheese
  • 1/2 cup of shredded fontina cheese
  • 1/2 cup of cheddar cheese
  • 1/4 cup of Parmesan cheese
  1. Roast garlic. Heat oven to 400 degree. Chop of the top of the bulb of garlic.
  2. Place in tin foil & cover with olive oil and wrap up to cover the top.
  3. Place in oven and roast for 20-25 minutes or until tender.
  4. Remove from oven, open foil and allow to cool.
  5. Create dip. In food process, add artichoke hearts and spinach. Pulse until coarsely ground.
  6. Add roasted garlic and pulse until incorporated.
  7. Place in desperate bowl. Salt and pepper to taste.
  8. Add cheeses and mix with spatula. Save a small portion of cheese to place on the top layer.
  9. Add to oven safe dish.
  10. Bake dish. Bake at 350 for 20 minutes.
  11. Turn up oven to low broil to crisp the upper layer of cheese.
  12. Serve & enjoy!

Fall Pot Pie

Autumn in a crust.

This recipe has all the flavors and harvest veggies you love in a buttery flaky crust. It will warm you up on a cold day and become your new favorite comfort recipe.

Fall Pot Pie

Ingredients:

  • 1 LB of cubed butternut squash
  • 1 TBSP of EVOO
  • 3 medium sweet onions
  • 3 stalks of celery
  • 2 sprigs of sage, thyme and Rosemary
  • 1 package of bacon
  • 1 1/2 cup of milk
  • Salt and pepper to taste
  • 1 sheet of puff pastry
  1. Heat oven to 350. Peel & cube butternut squash.
  2. Coat with 1 TBSP of EVOO and S&P to taste.
  3. Bake at 350 until tender or for 20-25 minute.
  4. Place bacon on baking pan with raised roasting rack.
  5. Bake at 350 until crispy for 20-25 minutes. Use your discretion based upon the thickness of the bacon and how crispy you enjoy it.
  6. Heat pan on medium-low heat on stove top.
  7. Add bacon grease (or 1 TBSP of EVOO).
  8. Add thinly sliced onions and salt to taste. Add chopped sage thyme and Rosemary.
  9. Cook onions on medium low heat until caramelized.
  10. Once onions are caramelized, add in thinly sliced celery.
  11. Add cookie butternut squash and crumbled bacon.
  12. Add milk. Raise to medium heat to bring to a simmer. Mix frequently, cook until slightly thickened or for approximately 5 minutes.
  13. Turn off heat. Scoop mixture with spoon into an oven safe dish.
  14. Layer puff pastry on top and create one slit for opening.
  15. Coat with egg wash and corse salt.
  16. Bake at 430 for 20-23 minutes or until puffy golden brown.
  17. Serve and enjoy!

The Ultimate Fall Salad

Everything I love about fall in a bowl.

The Ultimate Fall Salad, is not a title i bestow lightly. It has many of my favorite fall ingredients & flavors while still being light & crisp.

Kale. The main green is a hearty kale which does not get the love as the base ingredient in salads as it should. I typically buy pre-chopped kale, but take the time before washing it to remove the extra large stems.

Roasted Butternut Squash. The queen of all squashes, adds a sweet contrast.

Roasted Shredded Brussel Sprouts. The secondary green, roasted to add variety of texture.

Candied Bacon. Like a candied walnut but better & adds the perfect sweet and salty note.

Roasted Pepitas. Roasted pumpkin seeds are the only reason I make jack o lanterns.

Roasted Garlic Vinaigrette. Adds some lemon and acid to mellow out the kale without being overwhelming.

The Ultimate Fall Salad

Ingredients for 2 Servings:

  • 1/2 roasted butternut squash
  • 1 TBSP of EVOO
  • S&P to taste
  • 4 slices of bacon
  • 1 TBSP of brown sugar
  • 8 oz of chopped kale
  • 6 oz of shaved Brussel sprouts
  • 1 lemon worth of lemon juice
  • 1/4 cup of red wine vinegar
  • 1/4 cup of EVOO
  • 1 bulb of roasted garlic
  • 1 Honey-crisp Apple

Roasted Butternut Squash & Crispy Brussel Sprouts:

  1. Preheat oven to 350.
  2. Peel butternut squash, remove seeds, and chop into equal sized cubes.
  3. Place in bowl, drizzle with olive oil and S&P to taste.
  4. Cook at 350 for 30 minutes.
  5. Remove tray from oven.
  6. Increase heat to 400.
  7. Add Brussel sprouts to tray and spread evenly.
  8. Cook until crispy for an additional 20 minutes.

Candied Bacon:

  1. Heat oven to 350.
  2. Layer bacon on rack on top of baking sheet.
  3. Sprinkle brown sugar on top.
  4. Evenly distribute the sugar upon the strip.
  5. Bake at 350 for 20-25 minutes or until bacon is cooked.
  6. Increase heat to 400. Cook for 3-5 minutes for extra crisp.
  7. Remove from oven and let cool before cutting.

Roasted Garlic Red Wine Vinaigrette

  1. Heat oven to 400.
  2. Chop the top of the bulb off of garlic.
  3. Add to aluminum foil and drizzle with olive oil.
  4. Cook for 30 minutes or until tender.
  5. Let garlic cool. Open up the foil, add to small dish and place in fridge.
  6. Once cooled, place smash roasted garlic.
  7. Add red wine vinegar, lemon juice, EVOO and S&P.
  8. Mix until fully incorporated.

Assembly:

  1. In large bowl, add kale and dressing and toss until fully incorporated.
  2. Plate dresses kale in bowls for serving.
  3. Layer butternut squash & crispy Brussel sprouts.
  4. Second, cut strips of candied bacon.
  5. Third, 1/2 thinly sliced honey crisp apple per serving.
  6. Fourth, pepitas.
  7. Add extra dressing if desired, serve & enjoy!

Virgo Hummus Duo – Spinach & Artichoke and Honey Roasted Beets

As part of my Virgo inspired, a earthy duo of hummus.

Crudités we’re the perfect way to celebrate the start of virgo season. I wanted to create two earthy flavors of hummus.

Spinach & Artichoke Hummus

Ingredients:

  • 15 oz can of chickpeas
  • 15 oz of canned artichokes
  • 1/2 cup of fresh spinach
  • 1 TBSP of olive oil
  • 1/2 lemon worth of lemon juice
  • 1 TBSP of tahini
  • S&P to taste
  • 1 TSP of water
  1. Combine artichokes, spinach, olive oil & lemon juice in a good processor. Combine until fine and fully combined.
  2. Add in strained chickpeas, tahini and S&P.
  3. Combine until smooth, add water as need by the teaspoon.

Honey Roasted Beet Hummus

Ingredients:

  • 15 oz of chickpeas
  • 1 beet
  • 1 TBSP of honey
  • 1 TBSP of olive oil
  • 1/2 lemon worth of olive oil
  • 1 TBSP of tahini
  • 1 TSP of water
  • S&P to taste
  1. Heat oven to 400 degrees.
  2. Wash beet, and cut off root & stem. Peel skin.
  3. Place beet in center of aluminum foil. Coat with honey and olive oil.
  4. Cover the beet completely with aluminum foil.
  5. Place on baking rack and cook until tender for approximately 30 minutes.
  6. Remove from oven and allow to cool.
  7. Add to food processor. Combine with water and be sure to fully blend the beet mixture until smooth.
  8. Add chickpeas, tahini, lemon juice and S&P to taste.
  9. Combine until fully blended.

Simple Asparagus Parmesan Rissotto

Ingredients:

1/2 cup of arborio

1 bunch of asparagus chopped into 1/2 pieces

1 TBSP of EVVO

3-4 cups of vegetable broth

S&P to taste

1/4 cup of whole milk

1/4 cup of shredded parmesan

  1. Chop asparagus. Add to medium hot pan with EVVO & S&P to taste. Cook until lightly browned for approximately 7-10 minutes.
  2. Lower heat. Add in rice.
  3. Start by adding 1 cup of broth. Stir mixture to fully coat rice and asparagus. The pan should be at a low simmer. As the broth desolves, add additional broth by the 1/2 cup. Complete until rice is cooked. Add S&P to taste.
  4. Once rice is cooked add milk and cheese. Stir until thickened.

Chicken al la Vodka Stuffed Shells

Chicken al la Vodka Stuffed shells. Yes, it lives up to the hype. What sets this recipe apart from other is…

  1. Individually breaded crispy chunks of bread chicken cutlet – to ensure every single bite is crispy.
  2. Fresh mozzarella bombs – cubed mozzarella that melt into pockets of ooey gooey goodness and does not fade into the mix of shredded cheese.
  3. Fresh vodka sauce inside & outside the shell – this recipe calls for a touch of sauce inside and outside of the shell maximizing that al la vodka flavor we love so much.

Chicken al la Vodka Stuffed Shells

Ingredients:

Vodka Sauce:

4-5 Roma Tomatoes

2-3 cloves of garlic

2 TBSP of garlic

1 TBSP of fresh basil

1/4 cup of vodka

1/4 cup of heavy cream

S&P to taste

2-3 fresh leaves of basil

Chicken Cutlets:

1 full chicken breast, cut & cubed

2 eggs (for the chicken)

1/2 cube of breadcrumbs seasoned

1/4 cup of canola oil for frying

Shells & Stuffing:

8 oz of jumbo shells

1 cup of ricotta

1 egg

1/2 cup of parmesan shredded parmesan

4 oz of fresh mozzarella cubed

1/4 cup of vodka sauce

Vodka Sauce Preparation:

  1. Peel tomatoes. Link to tutorial here.
  2. Heat pan at medium. Add garlic & EVOO. Cook garlic for 3-5 minutes or until lightly browned but not burnt.
  3. Add vodka. Cook on medium low heat for 2-3 minutes.
  4. Lower heat and add tomatoes. S&P to taste.
  5. Simmer on low until sauce like texture achieved.
  6. Add heavy cream & basil. Simmer for an additional time.

Chicken Cutlet Preparation:

  1. Heat oil at medium-high heat in deep-ish frying pan.
  2. Cube chicken breast to about 1/4 inch cubes.
  3. In one empty bowl, whisk eggs. Add touch of water to aid in coating.
  4. In another empty bowl, add bread crumbs. Season to taste with S&P, and dried basil & oregano.
  5. Ensure oil is hot enough for frying by carefully sprinkling a pinch of bread crumbs to see if it immediately reacts.
  6. Fry chicken cutlet cubes. These cubes will crisp extremely quickly giving their size. Focus on the crispiness even if it seems like it is too short of a time to cook. While your chicken pieces should be so small, each should cook with about 1.5 minutes per side, the chicken will have a second time to cook in the oven to ensure fully cooked chicken.
  7. Remove from pan and remove excess oil.

Shell Preparation:

  1. Cook jumbo shells slightly al dente. I cooked my shells for about 7 minutes while the complete cook time on the box said 10 minutes.
  2. Remove shells from boiling water and rinse with cold water. Allow shells to cool.
  3. Add ricotta, egg, parmesan, cubed mozzarella, S&P to taste and vodka sauce to bowl. Mix until fully incorporated.
  4. Add the cheese mixture individually to the shells.
  5. Top each shell with a breaded chicken cutlet bite.
  6. Complete until all shells are filled.
  7. Drizzle remaining vodka sauce on top of shells.
  8. Bake at 350 for 20 minutes.
  9. Remove from oven and sprinkle additional parmesan on top of shells.
  10. Cook for another 3-5 minutes until parmesan is melted.
  11. Garnish with fresh basil, serve & enjoy.

Grate Barbecue Side Trifecta

The holy trinity of barbecue sides – coleslaw, potato salad & pasta salad.

Side show. Arguably just as important to barbecue feast, sides provide contrast and color to the main dishes. Here are three of my personal favorites with a grate take.

  • Green Goddess Pasta Salad
  • Grate Potato Salad
  • Toasted Sesame Asian Slaw

Grate Potato Salad

Grate potato salad is a culmination of a variety of ingredients & dishes I personally enjoy: German potato salad, garlic aioli, bacon.

A traditional German Potato Salad does not call for mayo unlike its American counterpart. Rather, German Potato Salad typically calls for some combination of vinegar and mustard.

Enter garlic aioli, which if you ask me is the superior form of mayo. Garlic aioli adds much more complexity of flavor and is simpatico to potatoes all shapes and sizes.

Toasted Sesame Asian Slaw

While coleslaw is a classic, nothing beats an easy Asian Slaw with mixed cabbage. It’s lighter than normal coleslaw and highlights the crispness of the red and green cabbage.

Green Goddess Pasta Salad

Green Goddess is nothing if all the rage in the form of salad dressing. I wanted to create a flavor packed creamier version of Green Goddess Pasta Salad which delivers all of the punch of flavors of a green goddess dressing and typical pasta salad in one glossy dressing.

Grate Potato Salad

Ingredients:

  • 1 lb of Baby Gold Potatoes
  • 1 lemon
  • 1 head of garlic
  • 1 shallot – diced
  • 8 oz of cooked bacon – crumbled
  • 1/3 cup of mayo
  • S&P to taste
  • 2-3 TBSP of champagne vinegar
  • 1 TBSP of fresh parsley chopped

Garlic Aioli:

  1. Heat oven to 400.
  2. Chop sprout of garlic off and outermost layers of clove. Drizzle with olive oil and cover with tin foil.
  3. Bake in oven for approximately 25 minutes or until tender.
  4. Cool and set aside.
  5. Add mayo, 1/2 lemon worth of lemon juice, S&P and cooled garlic in a bowl. Combine until fully incorporated.

Potato Salad:

  1. Heat water in pot to a rolling boil. Add salt. Add quartered potatoes and lower to medium heat. Cook for 13-15 minutes or until the potatoes are tender but not completely mush.
  2. Drain and remove potatoes.
  3. In large bowl combine potatoes, garlic aioli, champagne vinegar, cooked crumbled bacon, S&P to taste and parsley. ***Pro Tip*** for creamy potato salad, combine ingredients when potatoes are still warm. The warmer the are the easier it will be for the ingredients to incorporate.
  4. Combine ingredients until fully incorporate, serve & enjoy!

Toasted Sesame Asian Slaw

Ingredients:

  • 1/2 lb of coleslaw mix cabbage
  • 2-3 green onions – chopped
  • 1/4 cup of rice vinegar
  • 1 TBSP of sesame oil
  • 1/8 cup of sesame seeds
  1. Combine coleslaw mix cabbage, green onions, rice vinegar and sesame oil together in bowl. Mix until incorporated.
  2. Toast Sesame Seeds in pan on medium heat until golden.
  3. Add to slaw and mix. Serve & enjoy!

Green Goddess Pasta Salad

Ingredients:

  • 8 oz of shell pasta
  • 2 medium ripe avocados
  • 1/2 cup of greek yogurt
  • 5-7 leafs of fresh basil
  • 2 TBSP of fresh parsley
  • 1 TBSP of fresh dill
  • 1 TBSP of EVOO
  • 1/2 lemon worth or lemon juice
  • 2-4 TBSP of water
  • 1-2 green onions
  • 1/4 red onion – diced
  • 4-5 cherry tomatoes – halved
  • S&P to taste
  1. Cook pasta al dente.
  2. Add green yogurt, basil, parsley, dill, EVOO, lemon juice, green onions, and S&P to taste into food processor. Start with TBSP of water and combine.
  3. Combine until fully incorporated and desired texture is achieved. Add water slowly as needed to add in blending.
  4. Combine with cooked pasta and stir until fully incorporated.
  5. Add diced red onion and halved tomatoes.
  6. Serve & enjoy!

Honey Sesame Encrusted Cheddar Gruyere Spaghetti – TikTok Pasta

While ‘Honey Sesame Encrusted Cheddar Gruyere Spaghetti‘ may not roll off the tongue, what it’s title lacks in brevity, it makes up for in flavor.

POV: You’ve scrolled past the infamous “Tik Tok Pasta” in search of something more complex. Tik Tok pasta took the internet by storm, largely due to it’s simplicity. What’s not to like? One pan (sans cooking the pasta itself) results in a simple and delicious dish. Simple. Delicious. Easy.

The goal of this recipe is to keep the simplicity of the Tik Tok pasta all the while adding a more complex flavor profile.

What’s the same…

  • Cherry Tomatoes: Cherry tomatoes are utilized as the base of the sauce. Smaller tomatoes cook and burst faster.
  • Olive Oil & Garlic: Self-explanatory.
  • One-Pan & Oven Baked: No excessive dishes here. Bake the sauce and the cheese in one pan.

What’s different…

  • Artichokes: Adds extra layer of nutty earthiness to the dish. Soaks up the flavor of the cherry tomatoes and other seasonings.
  • Paprika: Provides flavor & color of sweet peppers.
  • Honey & Sesame: An iconic flavor duo.

Cheddar-Gruyere Substitute:

I’ll go on record now and say that Cheddar & Gruyere (individually and especially together) are some of the best melting cheeses in existence. If you’re trying to achieve the sort of “melt” which results in a cheese pull from your plate on the table in front of you to the ceiling, cheddar and gruyere is what you want.

When you melt the cheddar-gruyere, the crispy honey sesame stays on the cheese. This add texture along with flavor. For more info on Cheddar & Gruyere, consult my Cheese 101 lesson on it at Charcuterie University.

Honey Sesame Encrusted Cheddar Gruyere Spaghetti

Ingredients:

  • 8 oz block of Woodriver Creamery Fenugreek Cheddar Gruyere
  • 10 oz of cherry tomatoes
  • 1/2 cup of artichoke hearts
  • 2-3 cloves of garlic
  • S&P to taste
  • 1 TBSP of EVOO
  • 1 1/2 TSP of Paprika
  • 8 oz of spaghetti
  • 1 TBSP of sesame seeds
  • 1 TBSP of chopped basil
  1. Heat oven to 350. Add cherry tomatoes, artichoke hearts & garlic cloves to pan. Add EVOO, paprika, and S&P to taste. Cook for 15-20 minutes. 
  2. Lightly heat honey.  Coat Woodriver Creamery Fengreek Cheddar Gruyere with honey by lightly brushing the surfaces.  Dip and sesame seeds and repeat until process is complete.  
  3. Remove cherry tomato & artichoke mix from oven. Stir mixture until cherry tomatoes are burst. 
  4. Heat oven to 400, add honey sesame coated cheese in the center and cook for an additional 10 minutes or until cheese is melted and sesame seeds are golden. 
  5. Remove from oven, and swirl until cheese is fully incorporated. Add cooked spaghetti. 
  6. Garnish with basil, serve and enjoy!