Spring Forward with Fresh Eats!

Spring is upon us already in Western North Carolina. Despite a recent dip back into cool temperatures, the trees are budding, daffodils are blooming, and my baby boy is knee-deep in puddles at the park. 

I'm much more fond of the moderate seasons - Spring and Fall - and they both energize me. Fall pushes me to do all the #basic activities like apple picking, pumpkin carving (pumpkin everything, really), baking all the cinnamon-y things, and breaking out my infinity scarves and duck boots. However, Spring makes me want sweeping changes in my life. 

Saturday was a gorgeous, warm day and I took baby for a stroll downtown. As we walked, I daydreamed of all the Spring Cleaning - literal and metaphorical - that I want to do. Update the curb appeal of our house with plants, patio furniture and string lights; buy a whole new classy/cute mom wardrobe; schedule more (any?) dinner parties; commit to buying a bouquet of cut flowers every week...the list goes on and on, just like the bill. 

CSA = Community Supported Agriculture
You buy "stock" in a farm & get regular shares
 of produce throughout the growing season.
You support local farms & get the freshest produce,
often at much cheaper than supermarkets.
Area farming organizations, like ASAP,
can help you find a CSA in your area. 

Spring also changes the way I want to eat. Maybe Lenten scarcity (man, I miss deep-fried food!) is part of it; but I think the upcoming abundance of fresh produce makes me most eager to lighten things up. I want to eat brighter, more vibrant flavors, with less of an emphasis on warm, gooey comfort foods and more on flavors, textures, and ingredients that invigorate me. 

J has already jumped into this Spring eating, using Lent as an opportunity to do a Whole 30 (40+), which is already veggie-heavy, but is a smorgasbord of freshness in spring and summer. And we're signing up for our first CSA, too! 

To celebrate spring this weekend, we made one of my go-to warm weather recipes: a surf and turf salad. I know what you're thinking, "Salad. How original. Yippee for roughage." But really, this is a delicious, filling, and easy meal. And despite its fancy appearance - perfect to wow a crowd or a date - it's surprisingly affordable. 

I shared a link to this Food Network Magazine (FNM) recipe in 2016 when I was just beginning to cook with a newborn baby on my hip/screaming in my ear/precariously lolling his (giant) head around. The point of the post was sharing tips on how to manage the steep learning curve of parenthood: how on Earth do you cook healthy, quality meals AND keep the small humans alive? This salad was a lifesaver during that transition. 

The body of the salad rests on a bed of assorted greens. FNM recommends mixing baby spinach, watercress, torn frisee, and fresh chives. But you could use practically any greens you prefer (except iceberg because I refuse to consider that a real vegetable) and I swap in green onions, too. That quick swap to bagged spring mix and scallions saves several bucks and minutes. 

Next, you prepare a homemade vinaigrette. The mustard (we used whole grain/brown for Whole 30 compliance) make the dressing burst with bright flavor and pairs so beautifully with the meat. 

#TruthHurts

Now, before you snarl your nose, let me tell you to get over yourselves about the anchovies. Yes, they're bizarre little bony canned fish. And they are the butt of any pizza commentary (second only to you pineapple pizza people). But they impart SO MUCH unctuous, briny flavor. You should always have a can in your pantry to use in pastas, sauces, and dressings; just don't share your secret with your guests. 

Marinate the steak in half of the dressing for at least an hour; I find this recipe makes too much dressing for us, so I only make half. FNM calls for flank steak. Now let me be honest with you dear readers: I know diddly squat about cuts of beef. J, who just became a certified Kansas City Barbecue Society judge this weekend, knows a fair amount about pork cuts; but we're both fairly clueless about beef, especially steak. We pick out steaks by appearance and yes, price, at the deli counter. With that said, I think you can "upgrade" or simplify this recipe to fit any budget. Steaks go through a well-defined sale cycle at supermarkets (think: Valentine's Day and "grilling holidays" like 4th of July or Memorial Day) so keep an eye out for sales on fancy cuts (and freeze) or grab whatever you prefer. This week, we bought small steaks and they set us back about $4. They were thin, but not papery like breakfast steaks, so it was harder to get that medium temp because they cooked so quickly; but they brought plenty of flavor. 

Refer to this; I have a serious beef-cut-knowledge deficit. 

Then, parboil some small potatoes. We've used fingerlings, new potatoes, and red potatoes. Again, choose to fit your budget and your presentation. Fingerlings - or even mini colored potatoes - look a bit fancier, but they all have a very similar taste in this preparation. 

Finally, finish off with a quick grill session. I've found putting the shrimp and potatoes directly on the grill to be a total pain because they're just small enough to slip through the grate, so I highly recommend using foil packs (you won't get the pretty char), kabob-ing (which is time-consuming), or using a grilling basket. 

This makes for a delicious spread - tender steak, fresh shrimp, soft potatoes - it really is everything you'd hope for in a surf 'n' turf platter, plus vibrant greens and tangy dressing. Pair this with a slice of grilled crusty bread and a good beer or cider and you're set for Spring or Summer! 

And it's visually stunning. Spread out on a big platter or arranged in individual shallow bowls, it looks like an elevated dish, even though it only cost a few bucks and less than 30 minutes of cook time. This is what I would will serve at the Spring dinner parties I'm imagining planning. I also think it will have a place at our Easter table where I crave clean, Spring freshness fit for our Sunday best (plus peanut butter cake). 

MY First Comfort Food Recipe

Always incorporating food
into our adventures -
Homemade ice cream at the
Knoxville Farmers' Market

I enjoy cooking, serving, and eating food. Heck, I even enjoy incorporating food into my other hobbies - like reading cookbooks or cooking magazines, or you know, writing this very blog. Despite all of that interest, love, and time, I was still disappointed in my relationship with food because something was lacking: an achievement I hadn't quite reached. 

There are lots of things I love to cook and that I make well, but I'd never call them "mine." I've longed for "my" recipes. You know, the ones that when my Baby is grown, he'll call and say "Mom, how do you make your ...?" and I'll pull out a raggedy stained recipe - that I no longer use, because it's pure muscle memory now - to hand off to him. 

I think most people have that kind of food association with the people they love. There's some recipe that will always be associated with, and tasted best when prepared by, your nana, husband, mama, or next-door neighbor. It might be from scratch, semi-homemade, or maybe even take-out they served in just the right way. 

My dad has a gift for cooking outstanding fried chicken. He uses boneless chicken breast tenders for these "Daddy Nuggets." They're best served with rice, gravy, and tiny "baby biscuits" (which are mine ONLY; y'all eat the full-sized ones). Or maybe his best dish is his "Daddy Burgers" (Seeing a pattern here? Only child + Daddy's girl); they're better than any restaurant burger I've ever had. 

Mom makes the best tomato + Velveeta baked pasta (sorry, no affectionate name here. I called it "Barf" as a kid, for looks alone). And her beef stroganoff is humble, simple, and THE BOMB. Despite all logic, Dad's attempts to elevate it with homemade sauce and fresh peppers fall short. 

And J makes the best meatballs. Period. The funny thing is, they're from his Mamaw's recipe, but she has zero recollection of every making them...so they're certainly his now!

But I wanted MY recipes. Things Baby will specifically request, like I do with beef strogranoff: "No, Dad; I want Mama to make it!"

Sunday at The Summit

First, I wanted my own chili recipe. I was raised on - you guessed it - my Dad's chili. Every winter, he'd get out the gigantic pasta pot (now the electric turkey roaster - efficiency, y'all) to make gallons of chili. We'd freeze it and eat homemade chili year-round. Then, I married J who had his own distinct and delicious recipe. And we're members of a church whose core tenants are: 1. The Great Commandment, 2. The Great Commission and 3. January = Chili Cook-Off time. So, I've seen the depth and breadth of the definition of chili. And how attached folks are to their chili. There are hardcore camps: beans vs. no beans, beef vs.turkey vs. veggie vs. venison, spicy vs. mild; and Lord, all the secret ingredients!

The good news is, after much tinkering, I've found MY chili recipe. However, I'm not sharing that with you today. The Cook-Off is this Sunday and I'm not giving these goods away. Who knows, maybe I'll report back with my "prize-winning" recipe. 

Next, I wanted to have a signature comfort food. I know this is a broad category covering all types/courses/flavors of food. I want it to be something Baby and Hubs request when they're sick or had a rough day or just need a reminder of a warm, loving home. And I've found it, perhaps in the most cliche, comforting sick-day food: chicken noodle soup! 

My lil' star face! 

Baby is an adventurous eater and will try anything, but this kid LOVES soup. Maybe it's the fun slurpy    noise or the warmth or his lazy refusal to chew,    but this first time I made this, he cried until I fed it to him, straight from the pot...for breakfast. And I don't blame him, it's delicious. 

Instead of long noodles like Campbell's or egg noodles, this recipe uses the cutest pasta option: stars! The original recipe is designed for "pastina," a generalized name for the smallest pasta shapes. There are a variety of teeny tiny shapes, but I prefer stelline pastina, shaped like itty bitty stars. Using pastina is obviously adorable, but adds great texture to the soup, too. The veggies are all similar tiny cuts which makes for a better mouthfeel. And c'mon, we all need a bowl of whimsy sometimes. (See PRO TIP below.)

I used a hunk of this 5 lb. Grana Padana cheese I won
in a Splendid Table drawing. I've frozen hunks of it for
recipes just like this that need a little fancy cheese. 

The soup is incredibly quick (less than 30 minutes) and easy to prepare (under 10 ingredients), but has deep developed flavors. You saute the trinity (carrots, celery, onions), then add thyme, chicken broth (see PRO TIP below) and the secret ingredient: a 2-inch piece of Parmesan rind. That may sound bizarre, but it adds a great nuttiness and saltiness, making your soup taste like it simmered for hours. If you can't get Parmesan rind, be sure to garnish your bowls with grated Parmesan. But I highly recommend the rind; grocery stores with an actual cheese counter normally sell rind for fairly cheap (and it keeps in the freezer for ages). Or, kill two birds with one stone and splurge on a little wedge and use every inch of the cheese. 

This was originally a meat-less recipe (could be vegetarian, if you swap in veggie broth), but the first time I made it, I tossed in leftover rotisserie chicken - GAME CHANGER. We buy chicken a lot - even the cuts we don't normally prepare for entrees - just to shred for enchiladas, soups, curries, or chicken salad. Grocery stores normally mark down rotisserie chickens in the evening, which we'll occasionally buy, shred and freeze in two-cup servings. Shredded chicken is certainly one of our pantry (freezer) staples and fits this dish so well. Makes it a little more filling, but not heavy, and adds extra texture, too. 

When you're looking for a simple dinner-in-a-hurry that tastes like low-and-slow comfort food, this soup is just right. But be sure to give me credit; it is MINE, after all. 

Light & Flavorful Asian Shrimp Noodle Soup

I try to plan our weekly meals as much as possible. This makes lunch packing much easier and is a spectacular time and money saver at the grocery store. We aren't extreme couponers, but we do comparison shop - buying produce at store one, meat at store two and taking mini-road trips to the best discount store in the area.

When I do my meal planning and making grocery lists, I can be pretty vague about breakfast (a real shame, I know) and snacks, but I try to put thought into dinners to allow for creative uses of leftovers and to fit our schedules. One of my other tactics is incorporating at least one new recipe of interest into each week's schedule.

Hello, my name is Amanda and I am a chronic recipe hoarder.

I have subscriptions to three food-related magazines, I clip recipes and put them in my "to try" binder and of course, I pin to multiple food boards. (

Remember; you can follow Endlessly Delicious Life on Pinterest, too!)

Follow Amanda P's board Endlessly Delicious Life on Pinterest.

Picking a recipe a week is really helping me explore new techniques, ingredients and cuisines but also helps me justify cutting out more recipes!

This week, I picked a recipe that wouldn't require any additional grocery purchases and looked delicious and simple: an Asian shrimp noodle soup.

The recipe was such a pleasant surprise. I'll admit I was a little concerned about a soup with shrimp in it; I generally like my shrimp more on the crunchy side than floating in broth (floating in butter or Old Bay seasoning, maybe...).

For having only a handful of ingredients, it was incredibly flavorful and well-balanced. Soy sauce is one of the simplest umami-filled ingredients that brings a well-rounded savory flavor that's only heightened by the kick of spice from the red pepper flakes.

Via Google 

You can also use tamari, which is a low- to no-gluten soy sauce. We bought our bottle at an Asian grocery store, but it is becoming more readily available and inexpensive. I highly recommend it for a gluten-free alternative.

The sliced wonton skin "noodles" become so tender, they're actually creamy and impart that warm comforting feeling that only comes from the best soups. And the Napa cabbage and peas bring a brightness and snap to each bite.

And you can't find a soup recipe easier than this. It's essentially a throw-everything-in-the-pot kinda dish. The ingredients lend themselves to quick, no-fuss cooking techniques and little expense, too. I love that this dish is a really good vessel in which to use some leftover ingredients. It's just the two of us in our house, so we rarely need to cook an entire pound of protein or several serving veggies, which left us with a fridge full of groceries to use. I actually had everything on hand (and in almost perfect portions) except for the wonton wrappers!

Asian Shrimp Noodle Soup

Adapted from Real Simple

Ingredients:

6 cups low-sodium chicken broth

Pinch red pepper flakes (more/less to taste)

2 T low-sodium soy sauce or tamari
1/4 small head napa cabbage, chopped
2 oz. wonton wrappers, cut into 1/2 inch slices
1/2 lb. peeled and deveined shrimp (large or extra large)
1/2 c. halved pea pods (snow or snap), strings removed
1 T. rice vinegar (white vinegar, in a pinch)

Method:

Bring the broth, soy sauce and pepper flakes to a boil in a large pot.

Add the cabbage, wonton wrappers and shrimp to the pot and simmer until shrimp are opaque and noodles are tender (about 3-4 minutes). Stir in the peas and vinegar, cook another minute or two to just heat the peas. 

Thrifty Tip for Trying New Food

Do you like to try new dishes?

Do you enjoy decadent meals where you don't have to do anything - cook, wash the dishes or even plan the menu?

Here's an insider tip for an inexpensive way to enjoy these delicious meals that are normally costly affairs reserved for special occasions -- look to local universities, cooking schools, technical and community colleges!

I work at a community college with a wonderful Culinary Arts associate degree program. Part of the students' training, beyond the basics of learning what does and doesn't work in dishes and technical skills, is how to develop a menu and serve a crowd. At our institution, the Culinary program is called upon for many catered functions, where students cook, transport, serve, bus etc. throughout the meal.

But one of their best offerings is their International and Classical meals. During these events, a student is selected as Head Chef to designs a menu around an international or classical cuisine. Their fellow students then fall in as sous chefs, waiters, expediters and other kitchen staff. This presents the class with a real-life experience of working in a fast-paced kitchen, for real guests.

And these events are marvelous.

Of course, the students are learning so there are some recipes that fall short - under seasoned, awkward presentation, and some table services that are lacking - but for the price, you can't beat the experience.

Here, the international lunches are three courses and only $10! For $15 the springtime classical dinners feature between eight and ten courses (one of which is a full-sized entree)!

I rarely get a chance to take advantage of the lunches, what with being chained to my desk and all, but I don't miss a dinner!(Scroll down for the most recent menu!)

I've been partaking in these meals for about five years now and have had a blast - we've tried dishes we wouldn't usually order, cuts and ingredients that are normally out of our price range, and experienced the "high life" - I don't normally get a palate cleanser with my meals at home.  Furthermore, it's such a wonderful, carefree way to spend an evening. It's like being back on our cruise!

Most community and technical colleges offer academic programs with  similar such events. They may also cater their own school cafeteria and greatly reduced prices, sell goods or cater. If you have a community college in your area - NC has 58! - take the time to review their website for information on their program and ask their faculty how you can support the students. And if there's a culinary school anywhere near you, you're doing yourself a disservice if you don't at least attempt to reap some benefits!

Beyond your own enjoyment, these events are incredibly helpful to the students who are the future (and oftentimes, current) food service workers in your area. Your critiques and this experience is teaching them and preparing them to be the most skilled workers they can be.

Also, if you're thrifty with more than just your food budget, look closely at locations with cosmetology, therapeutic massage and medical programs (such as respiratory therapy, physical therapist assistant etc.). These programs are also likely to offer reduced-price or free services to community members. Just think of all the professionals you encounter on a daily basis - they had to get their training and practice somewhere. Why not literally invest in the development of more skilled practitioners?

What have you got to lose?

Here is the January Classical Italian menu. 

Appetizer: Salmon crudo

Soup & Salad: Wild mushroom soup & caprese salad

Fish Course: Proscuitto-wrapped halibut

Not Pictured: White grape sorbet

Pasta/Egg Course: Fettuccine carbonara 

Not pictured: Strawberry basil sorbet

Entree: Seared lamb chops with wild mushroom risotto & braised Swiss chard

Dessert: Banana & mascarpone cheese ravioli with 

toasted pistachios & chocolate sauce

Skinny Buffalo Chicken Dip: 3 Ways!

The Super Bowl is always a big deal in my family. Not for the game itself (at least with 3/4 of our guests) but for the fun, commercials, 25-cent bet, and no-holds-barred food fest.

Last year, we went slider crazy with burgers, mini-meatballs and buffalo chicken sliders on our favorite Kings Hawaiian rolls. This year we kept to traditional tailgating flavors with wings, layered fries, mini-meatballs sliders and a buffalo chicken dip.

I have an obsession with all things "buffalo chicken" and my end-of-the-world comfort food has and always will be chips and dip, so this was a logical menu item. Instead of using a highly processed (and expensive) "cheese product loaf," that would be heavy on calories, I lightened things up and used healthier ingredients.

This dip had all the good things going for it that you look for in a successful party dip: bold, assertive flavor; hearty texture; some filling protein so you don't mindlessly eat the whole bowl; and tailored ingredients so that if you did eat the whole bowl, it wouldn't be a total disaster.

I used Frank's Red Hot and it was pretty spicy, but the cheeses and dairy toned it down some. The spice level can be adjusted of course, but if you pick the right vessels for dipping - like cool celery or cucumbers - it would be a perfect balance. It's got some built-in tangy flavors from the blue cheese and cream cheese that beautifully simulates a wing dipped in blue cheese dressing!

This is an especially great "in-a-pinch" recipe for surprise company or impromptu parties because most of the ingredients are in your pantry, but are also relatively inexpensive. The chicken itself even lends itself to creativity, well. We had some frozen chicken breast tenderloins that I boiled in salted water until they reached 160 degrees, then hand-shredded them. But this would be a great way to use leftover chicken (fried, baked, grilled) and if you're in a hurry, a store-bought rotisserie chicken would be a great time saver.

With three cups of shredded chicken, this dip is thick; which means you have to use structurally sound chips, but it also sets it up well for my two other uses!

Pro Tip from Dan Pashman at The Sporkful: A dome is one of the toughest shapes in the world, so if you're going for optimum dipping, use Tostito's scoops bowls backwards. Push it through the dip as a dome (like a thimble on your finger) instead of as a bowl. More dip and less broken chips! 

Remarkably, we had leftovers after the party and I was able to reinvent the dip! The following evening, J spread a thick layer of dip between two slices of whole grain bread and made a delicious grilled cheese!

Pro Tip: If you're looking for a gorgeous, golden brown crust on your grilled cheese, liberally spread mayonnaise on the outside of the bread. The sugars in the mayo will caramelize and make for a beautiful sandwich - but be sure to always go low and slow with grilled cheese, they go from perfect to burnt in a second!

The next day, I was able to use the final serving of dip (about 1/3 of a cup) to make a filling and yummy lunch. February is National Avocado Month and they're on sale everywhere, so we had plenty on hand. I reheated the dip then added cubed avocado and stirred into a pseudo-burrito bowl. I brought corn tortilla chips, too, but this mix was good enough on its own. The avocado infused another layer of creaminess and smooth flavor that soothed the spice of the buffalo sauce.

The dip was wonderful on it's own as a party food, but the fact that I was able to continue to reinvent it into new dishes made it all the more appealing. Win-win!

Skinny Buffalo Chicken Dip
Adapted from: Gimme Some Oven

Ingredients:

4 oz. reduced-fat or fat-free cream cheese (or Neufchatel cheese), softened
1 c. plain, non-fat Greek yogurt (a yogurt cup is 5.3 oz. so you either need 2 or can supplement the remaining 2.7 oz. with low-fat sour cream)
1 c. shredded part-skim Mozzerella cheese
1/2 c. hot sauce (if you want the flavor but not as much spice, try 1/3 c. then add more as needed)
1/2 c. crumbled light blue cheese
1 T. ranch dressing mix
3 c. shredded chicken

Method:

Preheat oven to 350. Spray an oven-safe dish with non-stick cooking spray (I suggest a 1 qt. or 8x8 pan)

In a large bowl, mix together the cheeses to soften the cream cheese further. Add in additional ingredients and stir until well-mixed. Transfer to baking dish.

Bake for 30 minutes or until bubbling and golden brown on top.

Garnish with sliced green onions and blue cheese crumbles. Serve warm.

More Bang for Your Buck at The Dollar Tree

Today I made my pre-Christmas grocery list and because I was dying to get in the holiday spirit even more, I added the items needed to make some of our favorite Christmas staples, plus some good food gifts.

I knew I wanted to make my boss his favorite linzer tart cookies, they were a big hit last year and his sweet tooth has only gotten more ferocious in 2014.

The old fashioned apple stack cake I made for Thanksgiving was requested again for our employee potluck on Wednesday.

There's no rain in sight, so the humidity is just right for J to make the old family recipe for delectable peanut butter fudge.

And it's just not Christmas until we break out two of my mom's classic recipes - peanut butter sandwich cookies (gluten-free and only 4 ingredients!) and spiced hard candy.

Mom's hard candy takes a certain touch - no candy thermometer used here, just the "feel" of the molten sugar - and is not for the faint of heart. We used to make batch after batch after batch when I was a kid and I'd pass it out to all my classmates and teachers. But as often happens, time got in the way of tradition and we haven't made any in years. So we had to initiate J into the cinnamon candy cult. 

At the "hard crack" stage

Cooling on a marble slab on our coffee bar (more on the "Dream Kitchen" later)

Our final product!

All of these projects made for quite the grocery list of ingredients, tools and containers. And I knew today's haul had the potential to be a bank-breaker; but we were able to save a ton at our local Dollar Tree.

I've been a devout customer since I started getting an allowance as a tween and realized I could buy 10x more tacky, glitter makeup there than at Wal Mart (the early '00s was an awkward time for girl fashion). But I was completely converted in college when DT started renovating their stores to carry a wider variety of higher quality goods - that were all still a dollar. I don't know if it was a stroke of genius or by necessity (what with the recession forcing more people to shop on a budget) but stores expanded to offer more food (even frozen items!), party supplies, bake wear and huge seasonal departments. Our town just renovated their location within the past two years and I couldn't be more grateful. 

DT offers great savings for so many aspects of my life: 

• As a DIY wreath maker, I'm able to get good quality silk flowers and wire ribbon for, you guessed it, a dollar. 
• I still write letters and the stationary at the Tree is wonderful and truly inexpensive; greeting cards are 2/$1! They even carry shipping supplies for when I send care packages to my adorable nieces.
• Their kitchen department carries a number of handy items, from decent dinnerware to utensils perfect for taking to the office to disposable aluminum pans in a variety of sizes (these are perfect for pot lucks!); and even legit cake pans. 
• I can't say enough good things about their food section. You can get name brand items for only four quarters! Most of the items are full-sized and obviously, a great deal - like cans of Hunts crushed tomatoes, bags of walnuts or packs of Hormel pepperoni. But, some of them are in smaller portions and are incredibly helpful for cooking-for-two or new recipes. For example, J's fudge recipe only needs 3 T of corn syrup, so there's no point in buying a giant bottle of Caro that will just make everything sticky; DT carries a little 8 oz. bottle. 
• And the seasonal section is filled with adorable containers. Tins, snack bags, pails and boxes - for all your Christmas goodies! Just look at what we bought for our hard candy. Plus, I bought a snowflake-themed cardboard box for cookies. 

Today, we were able to buy over a third of the items on our list (plus some extras) at the Dollar Tree for only $16!

If you're looking to save some money, or just looking for quality, adorable items for almost any occasion, pop in to your local Dollar Tree and explore! You'll be amazed at how much you can get for your money... but also how quickly you'll fill your cart!

Cheese Plate Date Night!

This weekend J & I had another fabulous date night - this time at home, with a cheese plate, wine and two great food films, "Chef" and "The Hundred Foot Journey" (more on the movies later).

A local grocery store chain, Ingles Markets, has a fascinating cheese section at their Waynesville location. It's a few steps away from their antipasti bar - filled with marinated olives; curves gently around the edge of the deli close to their fabulously stocked bakery (fresh bread and pastries, homemade fudge, cronuts! and ice cream cakes) and is a two tiered celebration of all things cheese. There are colorful "moldy" cheese - like brilliant Roquefort's, soft goat cheeses marbled with berries, a variety of hard cheese and all the accouterments you'd expect, too (think melba toasts). This display fascinates me every time we stop in, and we finally decided to do our own cheese sampling at home.

We're both adventurous and with J being a sandwich artist, we are very pro-cheese and have tried a lot of different types. But the cheeses are usually inside a dish or sammie and we never get to taste them on their own or pair them with other small bites, so I did some research and we put together a pretty impressive and inexpensive (less than $30) spread.

Cheese plates may seem daunting but creating ours was relatively easy, even without going to a specialty cheese shop or a deli-counter. This Buzzfeed article was very informative about national, commercial brands and I was not disappointed by the brand I chose from it.

From the articles I read and our experience, here's my best cheese wisdom:

1. Include a variety of cheese textures and flavors. I'd say at least 3 of the following categories: creamy cheese (like Brie), something fresh (like a chevre), something sharp (like an aged cheddar), something nutty (like gouda) and a wild card - something you've just been dying to try (buy a smaller portion of this, just in case)
2. Don't rule out things you've had on hand for recipes but have never savored on their own. We had the chevre and blue cheeses already! 
3. Intend to serve about 2-3 ounces of cheese per person
4. Serve with lots of "extras" to either pair directly with the cheese or to nibble between bites. I suggest at least 3 of the following categories: dried fruit (like cranberries), fresh fruit (like grapes), crackers, warm bread, a flavorful spread (like fig jam or hot pepper jelly), nuts (salted or raw). 
5. Bring cheeses to room temperature for one hour before serving - their flavors will be more vibrant
6. J and I were multitasking and so we pre-sliced the cheeses and arranged them as such. If you are having a cheese plate at a party or serving a larger group of people, leave the labeled cheeses whole on the board (even the crumbly ones) with appropriate tools for your guests to serve themselves. 
7. Set your tray up on a knife-friendly surface (wooden cutting boards are functional and pretty) and/or provide a cheese slicer. Also, place it in a prominent area at your party where folks can gather and munch - they'll keep coming back for more! 

Rule 6.1 - Cute cheese knives are a plus! 

We featured the following cheese on our plate: "Categories" (see above) listed in parenthesis.

• Layered herb brie (creamy) - Brie becomes the most beautiful, gooey cheese when heated, but even at room temperature is still incredibly creamy and soft. This layered brie was "double decker" with a thin, herb-covered rind between the two. Some brie can have a rather thick, firm rind that, while edible, can be off-putting for some (like J). But this brand, was softer and with the herbs, the rind was flavorful enough to eat. In its unheated state, it's not great for spreading on bread or crackers but is so mild it pairs beautifully with apples or dried fruit. 
• Asiago (nutty) - When I was younger, I loved shaking grated Parmesan on top of buttery popcorn and my dad said it smelled like feet. This cheese brought back all of those memories - but in a good way, I promise! It's a bold, assertive flavor like Parmesan, with a hard, grainy texture. It paired will with the fruits, salami and jelly whose flavored played off each other well. 
• Cabot Seriously Sharp cheddar (sharp) - This was recommended by the Buzzfeed article and the name could not be more spot-on. It's strong and tangy with the beautiful texture we all know from cheddars. To me, Cabot products are upstanding members of the supermarket cooler because their business is owned by the farmers producing the milk, and they take care to do things right, like naturally aging their cheese, which makes for a better flavor. And of course, cheddar pairs well with apples. 
• Chevre (fresh) - I did a copy cat of a snazzy dish called "The Frenchy" from a local restaurant. It really makes the goat cheese shine. I used about 2 oz. of chevre topped with 5-6 chopped kalamata olives and drizzled with extra virgin olive oil. It's creamy, tangy, salty and floral - so many flavors that blend so well together! I like to spread this on warm baguette slices for a fancy, but quick, appetizer. 
• Havarti - If you like butter, creamy cheese, havarti is a great choice. Some can be slightly sharp, but most are pretty mild. I love the almost spongy texture; just a little too stiff to spread, but still tender. BTW this is a GREAT sandwich cheese; it pairs will with everything can be just the creamy touch to a meat-heavy sammie, plus is melts perfectly!
• Blue cheese crumbles - I've mentioned before that I have a weakness for blue cheese recipes and like to try to sneak it in everything. This was another cheese we had on hand but never eat on it's own. I would like to try "fancier" brands sometime, but we used our go-to generic brand and it didn't disappoint. 

We also had the following "extras" on the cheese board: 

• Craisins (dried cranberries)
• Pistachios
• Walnuts
• Honeycrisp apple slices
• Hard salami
• Homemade hot pepper jelly
• Monet crackers
• Sliced baguette

The additional items really helped the cheeses to shine. I highly doubt I could have (or would have even wanted to) eat as much cheese as I did were it not for experimenting with different flavor and texture combinations. I would break the cheese slices in half and try one half with a bite of apple, then the other half with a bite of salami, and so on. It really amazed me how well they worked together to bring out different notes in each other. And I must say, the pepper jelly was amazing on everything, but I never would've guessed!

One of the really beautiful things about a cheese plate is that you can customize the "sides" with whatever you've got on hand and some other inexpensive add-ons (I actually got several of ours at the Dollar Tree) and can focus your time and budget on the cheeses themselves. 

If you're looking for an impressive spread for a romantic night in or a fun way to try new things with friends or impress at a party, a cheese plate is the way to go. You'll find wonderful flavors and make a great impression without breaking the bank or your back! 

For other ideas for you and your boo or fun fete food, visit our Date Night or Party Food tabs. 

Warm & Hearty Cottage Pie

FACT: Cold days literally require warm and hearty meals that fill you up, raise your temperature and stick to your ribs the rest of the evening.

FACT: Few things are as perfect on a bone-chilling day as meat and potatoes. 

Which makes cottage pie an excellent dish for the bitter winter months. 

Tuesday it hardly got above 30 degrees in our town, and while we aren't trapped in the mega Snowvember storm that's pounding Buffalo, New York; we were mildly distraught at the incredible change in temperature; which made a piping casserole of cottage pie all the more delicious and comforting. 

Cottage pie is a traditional food of the UK - a cousin to shepherd's pie which is made with lamb - with a meat and vegetable ragout traditionally topped with mashed potatoes and baked. It makes for a warm and filling meal, even without any other sides, that leaves you feeling satisfied and your diet balanced. 

My dad made cottage pie a few times when I was younger, and even piped the potatoes on top with pea eyes to look like ghosts once and I loved it. He's been making it more frequently - perhaps out of sheer ease, how inexpensive it is to prepare and how far a dish of it can go, and we've started experimenting with it, too. 

You can take cottage pie in so many directions by swapping out standard meats and veggies, trying new top layers or even funky presentations. I didn't know it at the time, but some of my favorite mini-chefs on MasterChef Junior were actually tasked with elevating shepherd's pie on this week's episode (you can stream the episode and this season on Hulu/HuluPlus). I've tinkered with it some, but I think I've hit my stride with a recipe adapted from Clean Eating magazine (this was one of their few successes I mentioned). 

The meat mixture is actually vegetable-heavy, using very inexpensive winter vegetables like parsnips and carrots and lean meats. I've used beef and ground chicken and they both turned out well. Lean beef still adds some extra fat that gives the dish more juiciness, but if you use ground poultry you can add more broth and simmer it down some. I love ground chicken as a substitute for red meat and even grind it myself with my KitchenAid, and find it far superior to ground turkey which can become unbearably dry. Simmering the meat and vegetables with tomato paste adds an acidity and a richness that pulls all of the flavors together beautifully. Fresh carrots can be assertive, parsnips tend to be perfumy and canned pinto beans are almost bland, but the tomato paste and rosemary bring together the best of each ingredient. 

To avoid carb-o-loading, I top my pie with pureed cauliflower. I've featured cauliflower several times in posts and I think despite being fairly unappealing raw, it is one of the most versatile and delicious vegetables -- and it's almost a dead-ringer for mashed potatoes (but drastically healthier)! When making cauliflower puree as a side dish, I merely steam it then puree with garlic, S&P, and a tablespoon of butter; but to make it more cohesive with the meat, more flavor is needed. The chicken broth adds an earthy, saltiness that can be lacking and the lemon zest brings a surprising pop to what otherwise might be a one-note topping. 

This recipe makes four gigantic servings and is hearty enough to feed a lumberjack but sneaks vegetables in in such a way that even the pickiest child would enjoy it!

I highly recommend checking your local forecast and making this for your next cold winter evening!

"Clean" Cottage Pie

Ingredients:

1 medium sized head of cauliflower, chopped into florets

1/4 c + (see note above about ground turkey) low-sodium chicken or vegetable broth

2 t olive oil

3/4 t lemon zest

salt & pepper

3/4-1 lb ground lean meat

1 parsnip, peeled and finely chopped

1 carrot, peeled and finely chopped

1/2 large red onion, finely chopped

3 cloves garlic, minced

15 oz. can unsalted pinto beans, rinsed and drained

1/4 c unsalted tomato paste

1/4 c finely chopped fresh parsely

1/2 t dried rosemary

paprika

Method:

Preaheat oven to 400 and spray 8x8" baking dish with non-stick cooking spray. Set aside. 

Fill a large saucepan with water and fit a steamer basket on top. When water is boiling, add cauliflower to steamer; cover and steam until cauliflower is tender, about 15 minutes. Using either an immersion blender and bowl or a blender (such as a Ninja) blend cauliflower with olive oil, broth and lemon zest. Add salt and pepper to taste. Blend to desired consistency (I like mine super smooth, but small lumps would be good, too). 

Spray a large skillet with non-stick spray and add the meat. Cook over medium high heat, breaking up the meat with a wooden spoon until cooked through. Transfer meat to a bowl. 

Using same pan, cook sautee parsnip, carrot, onion and garlic until very tender, about 10 minutes. Add meat (and drippings), tomato paste, beans and herbs. Sautee for 3 minutes. (Note: If using a more dry protein, you can add more broth, if needed. I like for it to be "wet" but not sopping; this way it won't dry out while baking.)

Spoon meat-veggie mix into the baking dish, spread in even layer. Top with cauliflower puree and spread evenly. Top with a sprinkle of paprika. 

Bake on top oven rack until hot throughout and cauliflower is lightly browned, about 30 minutes. (Note: you can even broil it the last 2-3 minutes to get some extra brown and a little crunch on top). 

"I Like Your Spice:" Chicken Tikka Masala

Tonight, I tried a new recipe based on a few of what I believe to be cooking truths:

• The first weekend of truly chilly weather, deserves warm, comforting food
• Cleaning out the freezer demands good casseroles, curries and stews
• Garam masala should be made into perfume, it is so damn delectable

So, after finding a pack of boneless, skinless chicken breasts, I opted to try a recipe for tikka masala. We love Indian flavors (see note about garam masala, seriously, I'd dab that stuff behind my ears) and The Two Man Gentleman Band only helped to pique our curiosity!

Tikka masala, although it sounds incredibly exotic, isn't a particularly shocking dish, even for the wary eater. Don't listen to the myths that all Indian food is five-alarm spicy or will upset your stomach. What Indian food I've tried has been very flavorful - all sorts of flavors, sweet, spicy, herbaceous - and quite palatable.

If you enjoy warm stews, this recipe won't be far out of your comfort zone. The sauce is primarily made of tomatoes, so it's not unlike a thin, acidic pasta sauce. With the addition of less than a cup of heavy cream, it takes on a smoothness that evens the tartness of the tomatoes and helps cling to the hearty chunks of chicken. You can kick this recipe up with heat or tone it down, it's all really flexible because the major flavor components come from the garlic, ginger and garam masala, not the cayenne or raw peppers. For example, the original recipe called for a serano pepper (up to 23,000 on the Scoville heat rating) but we used a jalapeno (10,000 SHU at most) and it was still flavorful and hot. We even served ours with an extra dollop of yogurt, just in case; and you could certainly make a traditional Indian raita, too. 

 

Now let's talk about this infamous spice - garam masala. It's an Indian spice mixture, like "Italian seasoning," that is a mixture of coriander (the seed of cilantro, that thankfully doesn't have the same soapy dishwater flavor), cinnamon, black pepper and cardamom; but can include other spices like nutmeg, tumeric and cumin. All of the spices have a warmth to them as opposed to a fresh herbaceousness like thyme or rosemary. They don't have a heat to them, but a well-rounded earthy flavor.This mix smells like cooked food and just makes me feel warm and comfortable; to me this is the smell of a cold day outside but a busy day in the kitchen that fogs up the windows. 

But despite use of what might be my favorite spice blend, the most interesting part of this dish is the chicken preparation. After dry rubbing the chicken with spices and allowing it to rest, you dredge the chicken breasts in a yogurt sauce then broil it in the oven. This makes for such a tender piece of meat, permeated with flavors and with a smooth coating of creamy (heat fighting) sauce. I think I would employ this method in many other recipes, too; it's too quick, easy and delicious not to! 

Grab some warm naan and a bowl of jasmine or basmati rice and serve up a delicious meal for a cool fall evening! 

Chicken Tikka Masala

Adapted from Buzzfeed

Ingredients for the chicken tikka: 

1/2 t ground cumin

1/2 t ground coriander (or garam masala)

1/4 t cayenne pepper

1 t. salt

1-2 lb boneless, skinless chicken breasts, trimmed of fat

1 c. plain yogurt

2 T vegetable oil

3-4 medium garlic cloves, minced

1 T grated fresh ginger

Ingredients for the masala sauce: 

3 T vegetable oil

1 medium onion, finely diced

3-4 medium garlic cloves minced

1 chile, ribs and seeds removed (jalapeno, serrano etc. based on your heat level of choice)

1 T tomato paste

1 T garam masala (or make your own with 2 t ground coriander, 1/4 t cardamom, 1/4 t ground cinnamon, 1/2 t ground black pepper)

1/8 t cayenne pepper

2 t sugar

1/2 t salt

2/3 c heavy cream

1/2 c chopped cilantro, green onions or parsely

Method: 

Combine cumin, coriander, cayenne and salt in a small bowl. Sprinkle liberally onto chicken breasts, pressing the meat to make sure the spices adhere. Place on a plate, cover with plastic wrap and allow to rest in the fridge for 30-60 minutes. Meanwhile, whisk together yogurt, oil, garlic and ginger in a small bowl; set aside. 

Heat oil in a large pot over medium heat, add the onions and sautee - stirring frequently - until light brown. Add garlic, tomato paste, cayenne and garam masala; stirring frequently until spices "bloom" about 3 minutes. Add tomatoes, sugar and salt; bring to a boil and lower to medium-low heat, cover and simmer for 15 minutes, stirring occasionally. 

Adjust oven rack to upper-middle position (2nd rack position, 6" below broiler) and turn on broiler. Dredge chicken into yogurt mixture, covering it with a thick layer of sauce and arrange on a wire rack over a foil-lined baking sheet (for easy cleanup). Discard excess yogurt. Broil chicken until it registers 160 degrees at it's center and has lightly charred spots - 10-15 minutes, flipping chicken at the 5-7 minute mark. Remove chicken from oven and allow to rest for at least five minutes. 

After removing chicken from oven, add cream to the tomato sauce and return to a simmer. Then remove from heat. Cut chicken into 1 inch cubes and stir into sauce. 

Serve over rice and garnish with chopped cilantro, parsley or green onions. 

J's Strong Finish to the Chopped Challenge

Tonight was the last evening of our family Chopped-style cooking challenge, with J cooking a great spread with his$16 budget.

Here's the basic guidelines of our competition:

1. We must make three courses for four people. 
2. There can only be 60 minutes between courses. Pre-prep is allowed. 
3. We can only spend $16 at Grocery Outlet for all of our main ingredients (tax not included).
4. Cannot use coffee/caffeinated items (including chocolate) for dietary restriction reasons. 
5. We must include mom's sabotage item - course and item chosen sight unseen. 
6. The following pantry staples are allowed free of charge:

• Up to 2 c. flour
• Sugars/honey
• "Basic"spices - not things like zatar or Chinese five spice
• Onions
• Up to 4 eggs
• Milk
• Oils/butter
• "Basic" condiments - ketchup, mayo, mustard

I cooked Saturday and Dad played chef last night. 

And I'm not saying it because he's my husband and the light of my life, but J really got screwed with the sabotage ingredient - root beer-flavored Magic Shell. He'd bought an interesting set of groceries to begin with (with which I wouldn't have known what to make), but this ingredient was downright gross, even in the dessert round. Mom and I are the only ones who even enjoy root beer and certainly not outside of a glass or a float, but J was very creative! 

Here's the lowdown on J's menu:

Appetizer: Vegetarian taquitos made with flour tortillas, homemade refried beans (from a can of baked beans), Queso Suave canned "cheese," Zatarain's rice and onions, and topped with a crumble of spicy Cheez-It snack mix. I loved this! You all know I'm a sucker for Mexican-style dishes and this was no exception. Using the baked beans lent the taquito a very smoky flavor, almost like barbeque, which made it feel more hearty. The only thing that could've made it better would be guacamole, but we're guac snobs and only eat Wholly Guacamole's Organic guac anymore. 

Entree: A pork chop filled with an apricot preserve and onion stuffing, J's signature sweet carrots and steamed broccoli with "cheese." This was a great meal and is something we would easily cook, and eat, any day of the week. And I think that gets to the heart of this challenge. It's a lot of fun to goof off and cook with crazy ingredients, but it shows us how resourceful we can be to make $16 go a long way. Feeding your family can be made easier with creativity and making wise choices. (Note: this is not to say that there isn't still food insecurity, food deserts and hunger issues nationwide; or that it can be solved with a trip to GO). 

Dessert: J used hamburger buns and canned strawberries to make bread pudding dressed with a homemade caramel made from the Magic Shell and a berry meal replacement shake. It was a beautiful caramel, with perfect consistency and a terrific coloring, but it tasted like licorice, or maybe Nyquil. I liked the bread pudding itself, it was warm and gooey and the strawberries added great flavor. But that Shell -- one hell of a blow. 

This has been so much fun for all of us - the cooking and the eating! And it's so do-able for any family. Consider doing one round a month, a Chopped progressive dinner or making your own creative twists; we've already thought of other sneaky games like doing our own shopping, then flipping a coin to see if we switch carts. I encourage you and your families or friends to give it a go; you may just surprise yourself with your own ingenuity and skill!

And yes, I did apologize to the boys for whipping them so badly. And no, I don't think it was beginner's luck.