Pumpkin Shaped Cheese Ball

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Bout to go basic fall bitch on you all. Yes, Halloween has passed. Yes, I made this for a Halloween party & yes I devoured another one that someone else made at another Halloween party. But Thanksgiving is all about gourds & pumpkins too, so this is still relevant. When you ask “what can I bring?” for your Thanksgiving get together .. well don’t ask. Just say – I will be bringing the bombest PUMPKIN CHEESE BALL – BYE! Thank you The Country Cook¬†for sharing your expertise in cheese balls.

I promise this is QUICK. Just give yourself a day so it can chill. Cut some veggies, put them in cute bowls, and then on a cute cutting board. No, don’t do that. Just cut fucking veggies and throw them in a bowl.

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If you have a KitchenAid, which you SHOULD, it will be your best friend in the mixing of cream cheese here. No one likes mixing cream cheese with a wooden spoon. I remember in the olden days (you know, like 2 years ago before my KitchenAid showed up under the Christmas tree ) when that thick cream cheese would just STICK to the spoon and I would just end up scraping it off with my teeth…(The struggle was real)

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So basically you are just mixing shit into a cheese ball and covering it in cheese. Sounds like a pretty good gig, am I right?

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Make sure you have enough plastic wrap before jumping into this, because I didn’t which meant running store, which meant not a short recipe anymore. Also PSA make sure you have rubber bands! If you don’t, then HAIR TIES are KEY. Thank god I just bought a new pack. Gentleman, I don’t think your ladies would mind if you borrow theirs, because this cheese ball will blow their minds.

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So how did it taste you ask!? Well I basically stood around this pumpkin at the party with a group of people until we realized we ate half of it in like 10 minutes. Some may call that disgusting, but I just call it GOOD FUCKING FOOD people.

Also, don’t misplace your pepper stem in the fridge like me. I forgot I put it in the butter compartment and had a legit PANIC ATTACK when it was missing. No pumpkin is complete without it’s stem.

FINAL VERDICT: 5 BOMBS bombbombbombbombbomb______________________________________________________________________________________

INGREDIENTS:

  • 1 (8oz.) block cream cheese, softened to room temp
  • 1 (8 oz.) tub vegetable cream cheese
  • 3 green onions, diced
  • 1 red pepper, finely diced (save the stem for the top of the pumpkin)
  • 2 cups shredded sharp cheddar cheese, divided use*

DIRECTIONS:

  1. Using a mixer, combine both types of cream cheeses
  2. Then stir in 2 tablespoons of Hidden Valley Ranch Spicy Ranch mix, green onion, red pepper and one cup shredded cheddar cheese.
  3. Spread out a large sheet of plastic wrap
  4. Sprinkle about a 1/4 cup of the shredded cheddar cheese onto the plastic wrap.
  5. Then top with cheese ball mixture.
  6. Take the rest of the shredded cheddar cheese and sprinkle it onto the tops and sides of the cheese ball and wrap it up well with plastic wrap.
  7. Two layers of plastic wrap work best. It needs to be well-wrapped and wrapped tightly. Now, time to wrap it up with four large and wide rubber bands.

  8. We don’t want any cheese ball mix squeezing out while we’re putting on the rubber bands.¬†I had to double wrap each rubber band to get those long indentations we’re looking for to make the pumpkin shape.

  9. Place cheese ball into the fridge for a minimum of two hours (overnight is best.) Not only do the flavors get better as it sits, but as the mixture cools, it will help it to form that pumpkin shape.

  10. When ready, cut off the rubber bands and carefully remove the plastic wrap.
  11. Place the pepper stem on top.

ENJOY =)

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Greek Chicken Thighs With Artichokes & Feta

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I will keep this one quick, just like this took to make. This is legit the one picture of the whole meal because, well I wasn’t going to snap one of the nasty raw chicken in a ziplock, or just raw chicken in general. I have decided I hate raw chicken. My face right now is disgusted even just writing about it. Moving forward, may or may not (probs not) taking pics of raw chicken.

If you cannot succeed at this recipe, I ain’t got words, that’s all I got to say. Good luck to you & may you forever be happy with delivery to your door.

We wanted to eat a “healthy salad” for dinner. What does that mean? That means you throw a bunch of vegetables on a plate, add some protein, mad cheese & voila, “healthy salad”. But like legit what does that mean. What salad is NOT healthy? I mean if you put 2 pounds of cheese on it? If you drown it in ranch? I do all of those things, so I guess “healthy salad” means “not as much cheese” (for Larry) and not 1 cup of ranch.

This wasn’t meant to put over a bed of lettuce (why is it even called a bed?) but hence the healthy salad direction, I went for it. This could also be bomb.com on some quinoa, rice pilaf or with some roasted potatoes.Or if you are an odd bird and do not like sides, just eat it by it’s damn self. ¬†Some people might not like the spinach wilting as broiled chicken gets flopped down on it. I didn’t not care because I SCARFED it down. But just heads up it WILL wilt your lettuce.

Thank you to Skinny Taste for hooking me up with this hell of a dish.

FINAL VERDICT: 4 BOMBS bombbombbombbomb_____________________________________________________________________________________________

INGREDIENTS:

  • 4-6 boneless chicken thighs
  • 6 oz jar of marinated artichoke hearts
  • 1 clove garlic, crushed
  • 1 tsp oregano
  • salt & pepper
  • 1/4 cup feta cheese
  • 2 tbsp fresh parsley
  • Lemon juice (optional)

DIRECTIONS:

1.Combine artichoke hearts along with liquid and chicken and let marinate for 20 minutes

2. After it is marinated, drain the liquid

3. Add garlic, oregano, salt and pepper to the chicken

4. Broil on low about 6 inches from the flame for about 10 minutes or until golden brown, turn chicken and cook an additional 8-10 minutes until chicken is fully cooked.

5.Top chicken with feta and broil an additional minute

6. Remove from oven and top with fresh parsley. Squeeze with lemon juice if you would like.

ENJOY =)

Cheesy Sausage Pasta

Holy shit has it been long time. Like what has even happened since my last post? I’ve cooked a fucking lot and shared NOTHING. Kinda selfish no? I am back! I am committed. Let’s fucking go! PS. I got engaged this Spring so, THAT is exciting ‚̧ #SappyPlug. Love you boo ūüėČ

Okay! So tonight I got home, and was all ready to make some sausage and peppers, so I went onto the Pinterest to see if there were any fun new ways to spice this classic recipe up and when I saw the word CHEESE…BYE. Larry the semi lactose intolerant isn’t home, so ALL the cheese (2 cups of shredded to be exact) is about to be consumed. I can legit hear this shit bubbling in the background as I type. I swiped this recipe from Budget Savvy Diva.

Throw some Avicii on. Preferably this Jam I listened to and just get your fucking cook on people.

What I loved about this recipe was I legit had everything already on hand. I felt resourceful AF. “I KNEW these million cans of diced tomatoes and chicken broth would come in hand one day..”

Not going to lie, I was bugging a bit about the pasta not being submerged in the liquid, so I added a little more broth. Don’t think it was necessary, but if you have anxiety like been, drown those noodles.

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Couple tips here: Use a pan that you know you have a top to. If you don’t I hope you are again “resourceful AF” like me and have a baking sheet to “lower heat and cover”. #LifeHacks. (BRB running to serve myself seconds)

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Yo people. HERE IS THAT 2 CUPS OF CHEESE. HOW HOT IS THAT!?

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I literally moaned as I took my fist bite.

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I was too fucking ravenous and didn’t let the sauce sit at all, which you can see in the picture above, and just shoved steamed cheesy pasta and cheese into my mouth like a savage, but not before texting Larry a pic, telling him to come home because I made WAY too much food.

Let this sit for like 5-10 minutes and the sauce becomes even creamier and cheesier.

FINAL VERDICT: 5 BOMBS bombbombbombbombbomb_____________________________________________________________________________________________

INGREDIENTS:

  • 1 TBSP Olive Oil
  • 1 lb Sausage (I cut mine into bit sized pieces before cooking)
  • 1/2 cup diced onion
  • 1 tbsp minced garlic
  • 2 cups chicken broth
  • 1 (14 oz) can diced tomatoes
  • 1/2 cup milk
  • 8 oz dry pasta
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cups Shredded cheddar-Jack cheese
  • 1/4 tsp Red Pepper Flakes
  • 1/3 cup chopped scallions, for garnish

DIRECTIONS:

1.Splat that olive oil in a pan (I used a skillet) over medium heat. Add your onions and sausage. Cook for 5 minutes, add garlic, salt, pepper, and red pepper flakes. Cook for 2 more minutes

2. Add chicken broth, tomatoes, mik and pasta to pan. Bring the mixture to a boil. Once boiling, lower the heat and cover for 15 minutes.

3. Once the pasta is cooked, stir in the cheese.

4. Garnish with the scallions and serve.

ENJOY =)

Maggie’s Curbside – Stamford, CT

 

If this place doesn’t end up on Diners, Drive-ins & Dives, that would just be stupid. This place was INSANELY epic. My boyfriend & I were pretending we were Guy Ferrari describing the food to each other one bit at a time. Of course one meal per person isn’t enough for us weirdos, so we have to get 3. Holy fullness!

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First course. Waffle sticks! Now for a normal person this would be a full meal, but again we like to try a little bit of everything. These tasted like warm churros dipped in a delicious blueberry jam. I would have liked to eaten these last, more like a “dessert” plus they are so ¬†filling.

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Here is the bomb of all bombs that 100% made this place worthy. TATCHO! Freaking tator tot nachos =) With braised rib chili on them. AND a fucking egg. EGG on your NACHOS YASSSS!! These were mouth watering, and a HUGE portion. Not the best as leftovers, but the REAL deal right then and there.

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Then we have these pockets of joy. Bacon, egg & cheese empanadas! So god damn good. And this curbside sirracha they put on everything is like a spicy mayo, but not mayo? It’s everything & more. I thought these might be dry but they were NOT. They were so perfect along with those potatoes that came with. It’s going to be hard eating a basic BEC after indulging in these.

There are only a handful of tables, so be prepared to wait, or plan ahead to call for pickup. We went around 8:30AM on a Saturday and were okay, but have heard stories of the line out the door. They also serve lunch which I cannot wait to go back for.

FINAL VERDICT: 5 BOMBS! bombbombbombbombbomb


 

Next time you are in the Stamford area make sure you stop into¬†Maggie’s Curbside

Steak & Roasted Red Pepper Salad

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#Fitfam #Health #HealthyEating #HappyFood #BEEF #hashtag. All hashtags that are obnoxious, but can be used when talking about this fresh ass salad right here. It’s so healthy you won’t even feel bad about NOMMING on the crunchy ass baguette on the side. Thank you Hello Fresh – you kick Blue Aprons ass HARD.

Smashing garlic with the side of your knife – best feeling ever. Can’t describe it. You just have to try it yourself. Maybe it’s because you just know roasted garlic is in your near future. Roasting peppers. NOMZ. Steak. double NOMZ. Bread in the form of a baguette. ALL THE FEELS

I dream about Garlic & steak which is why this song was appropriate while whipping up this kick ass dish.

The dressing alone here is phenom. Make some extra and just use it on other salads as well. There was cheese on here so YAY! The cold salad mixed with the warm peppers & steak was PERFECTO!

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FINAL VERDICT: 4 Bombs bombbombbombbomb


This recipe comes from HelloFresh! Check them out today!

INGREDIENTS:

  • 1 Red Bell Pepper
  • Small Baguette
  • 1/2 cup Feta Cheese
  • 2 Garlic Cloves
  • Spring Mix
  • Rosemary Sprigs
  • 12 oz Sirloin Steak
  • 1 Tblsp White Wine Vinegar
  • Salt & Pepper to taste
  • Olive Oil

DIRECTIONS:

1.Preheat the oven to 425 degrees.

2. Strip the rosemary from the stems. Crush the garlic cloves. Thinly slice the bell pepper.

3. Toss the bell pepper on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Wrap the smashed garlic and rosemary in tin foil with a large drizzle of olive oil. Place the foil bundle on the baking sheet with the peppers. Place in the oven for 15 minutes, tossing the peppers after about 7-8 minutes of cooking, until they are slightly charred and the garlic is soft.

4. Heat a drizzle of olive oil in a large pan over medium-high heat. Season the steak on all sides with salt & pepper. Add the steak to the pan and cook for 2-3 minutes per side, until browned, but not yet cooked to desired doneness. Transfer the steak to the baking sheet in the oven to finish cooking for 4-8 minutes, or until cooked to desired doneness.

5. Cut the baguette into 1/2 inch slices on a diagonal. Once the peppers, garlic, and steak are done, remove them from the baking sheet. Place the baguette slices on the baking sheet, drizzle with olive oil, and return to the oven for about 5 minutes, until toasted.

6. Make the vinaigrette: Mash the garlic with a fork until smooth. Finely chop the rosemary. In a large bowl, whisk together the roasted garlic, 1/2 teaspoon rosemary, 1 Tablespoon white wine vinegar, and a large drizzle of olive oil (to taste). Season with salt & pepper.

6 Assemble the salad: Thinly slice the steak against the grain. Toss the roasted red peppers and spring mix with enough rosemary garlic vinaigrette to coat. Plate the Spanish steak salad topped with sliced steak and feta cheese. Serve the baguette toasts to the side and enjoy!

Download the Full Recipe from Hello Fresh Here =)

 

Smokey Sweet Potato & Kale Hash

That damn cast iron skillet man. I got a love hate relationship for that thing. It makes the best of meals and puts that crunchiness on the outside of everything, but holy hell will it smoke your house out if it wants to. If it is a day you plan on not showering in the morning and just throwing your hair up in a bun to go to work, then I would not suggest jumping into this meal. I currently smell like a bonfire and need to soak my hair forEVER to get the smell out. Good news though, the food was BOMB.

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Cutting sweet potatoes is dangerous in my world. I am going to lose a finger one day. They are so damn hard! I can’t help but smacking the thing on the cutting board when the knife gets stuck in it. They ended up cooking perfectly in the skillet though. Love that crispiness on the outside of a potato. If you don’t, you¬†can’t sit with me. JK JK. Kinda.

When cooking the bacon & then adding the sweet potato squares, make sure you keep an eye on everything because the bacon will cook QUICK, and no one wants a mouthful of ash ya hear?

Kale is life, so the fact that this had kale in it made it an automatic bomb in my book. I added some siracha and shredded cheese (duh) to spice things up a bit.

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“That was delicious & a healthy ass breakfast too!” – the boyfriend

FINAL VERDICT: 4 BOMBSbombbombbombbomb


INGREDIENTS: (for 2 people)

  • 1 medium sized sweet potato – cut into small cubes
  • 1-2 handfuls of chopped kale
  • 4 strips of bacon
  • Smoked Paprika
  • Salt&pepper
  • 2-4 eggs
  • Shredded cheddar or grated parm

DIRECTIONS:

  • Heat up a cast iron skillet & add the bacon strips
  • Once the bacon fat is covering the bottom of the skillet, add in the sweet potato chunks and cover in the bacon fat. Sprinkle the salt, pepper & paprika on the sweet potatoes
  • Cover the skillet (I used aluminum foil because who has a cover for a skillet…) for about 1-2 mins – be careful the bacon & potatoes don’t burn
  • Turn the potatoes – cover again and let them soften for a couple more minutes
  • Remove the bacon – it should be cooked through at this point (I chopped it into medium pieces.
  • Add the kale to the skillet and toss around for about 2 minutes. Add the bacon bits back in for 30 seconds.
  • Cook 1-2 eggs per serving in another pan while everything else is cooking
  • Place the cooked egg on top of the hash mixture, sprinkle whatever cheese your heart desires.
  • ENJOY!

 

 

Banana Peanut Butter Oatmeal

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Every morning at work everyone & their mom, uncles and neighbors eat oatmeal at my office. I have never been a HIUGE fan. It’s boring. I don’t do boring. That being said, I don’t like to discriminate, so the other morning I decided to give it a try. WRONG CHOICE DEVON. WRONG CHOICE!

You would think by adding “flavor” this would have been flavorful. I wanted to gag. I needed to drink milk, but I don’t like milk. I felt like I was choking on sticky tasteless nothing.

I love English Muffins with peanut butter & bananas – thought this would be similar. Hell no.

If you love oatmeal, and like sweet stuff to each his own, but this shit had no cheese in it so BYE.

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FINAL VERDICT: VOMvom


INGREDIENTS:

  • 1/2 cup quick¬†oats
  • 1 scoop of peanut butter
  • 1 banana
  • Dash of cinnamon

DIRECTIONS:

  1. Make oatmeal per instructions on jar
  2. Mash half the banana into the cooked oatmeal
  3. Stir in 1 scoop of peanut butter
  4. Slice the rest of the banana on top
  5. Sprinkle cinnamon to taste on top
  6. Prepare to gag & vom. BYE