Tis' the season for all things butternut squash. Disclaimer, I didn't actually make stacks with that many layers, the pic is two pieces on top of one another. Just tryin' to keep it real with ya! Also, you could sub slices of squash or zucchini if you're going for a low-carb or gluten free version.
Also, I did not start with actual whole squashes. My local grocery store (Heinen's) sells squash that's already been peeled and cubed, THANK GOD - and I'm pretty sure it was more than just one squash because there was a lot. It's kind of a b*tch to peel and cube one of those things - definitely something you have to be in the mood to do.
I was thinking about adding in a layer of kale or spinach, but realized that I forgot to grab it at the store. I feel like it would probably be pretty good with some sauteed kale mixed in. If you want to do more with this recipe and add in some color, I would try that!
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Making ravioli with wonton wrappers is quite the game-changer. They are sort of thin and whatnot but it all worked out and I didn't have to make it rain flour in my kitchen while attempting to make my own pasta sheets.
This recipe makes enough filling for about 12 raviolis and they are pretty large so it's more than than you would think. Comment below if you have questions!
This is one of those recipes where I had to try and figure out how to make things work on the spot, so basically I was running around the kitchen like a crazy person spilling boiling water everywhere and burning my fingers while trying to perfect this outrageous idea. At one point I almost cried because I thought I wasn't going to be able to make things work. I seriously think I scared my sister who was witnessing all of this go down. Oh yea, the pierogi recipe I used made about 6 pierogi buns, so there's that before I forget.
So it was really hard to get the pierogi buns to curl up in order to hug the hot dog, they ended up just staying flat. When I picked up the assembled deal it basically ended up being eaten like a taco and I guess there's really nothing wrong with that, right? I actually did put a taco holder into the large pot of water in which I was boiling the dough, to see if the buns would stay sort of folded..but nope. And I even tried to put the pierogi buns back into the taco holder and bake them in the oven for a little but nope, again. They truly wanted to be as flat as Kyrie Irving thinks the earth is. Lol.
Polish boy sandwiches are huge staples in CLE. I'm pretty sure they are traditionally made with kielbasa, but I'm indifferent to that tradition because well, you know how I feel about hot dogs. I'm always sort of hesitant to post photos of these things because there's always 1-2 trolls who will ream you out for not making it right. TO EACH THEIR OWN. Let's just leave it at that, people. Seriously, check my insta post. I bet there's at least one comment calling me out.
Comment if you have questions! This is a tricky one!
Well this was fun. I saw these things a while back somewhere...from some food truck...from someone's Instagram post...and there's no way I'm gonna remember any more details than that, lol. Since then, every time I walked past a Flamin' Hot Cheetos bag at the store I was reminded of this glorious creation. So I finally threw a bag into my cart and decided to make this happen. I used a cheese sauce recipe from Serious Eats, and then freezer isle fries and the hot Cheetos. It was seriously so easy to make... and FYI, if you don't have a food processor I'm sure you could put the Cheetos into a ziplock bag and beat it like a caveman until you get the little crumbs to form! If you decide to go that route, good luck. ;)
If you have a question about this recipe, please leave a comment below and I'll respond!
I've never been a big fan of grapes, but they were in my fridge from when I had friends over a couple weeks ago, and I didn't want to waste them so I decided to pair them with bacon and cheese and welp, the rest is history.
Until recently, I didn't really eat brie a whole lot, because there are just so many different kind of cheeses out there that I sometimes tend to forget about one after I haven't eaten in in a while. Now that brie has come back into my life, I've been eating it non-stop. My favorite way to eat it is with honey and pretzel sticks. But I wanted to do something fun and different so I attempted baking it for the first time (instead of zapping it in the microwave.)
I used 8 oz of brie and that's def enough for 2-3 people. If you're trying to feed more that that, I would just buy a larger brie wheel add more grapes and bacon into the recipe and you'll be good. The whole thing took me about 20 minutes so it's easy to whip up!
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So, insanity happened today in the form of grilled cheese. I feel like my arteries are really mad at me, but my taste buds are justifying their hatred. Everything is going to be FINE - just make this please and eat it so you can understand how I am feeling at the moment because I'm not really sure what else to say right now.
Holy Balls. That is all.
So I'm officially BFF's with Chrissy Teigen now that she quoted a photo of my recipe on twitter and said "Holy amazing idea". THANKS CHRISSY, I love you.
Anyways. I woke up this morning really determined to come up with something funky. I've been craving biscuits and gravy lately and I'm clearly always in the mood for pasta. The sausage gravy works perfectly as a nice creamy pasta sauce and I love salty pork sausage forever. The combination of all these things is honestly great--the only thing I would switch out is probably the type of pasta I used. All I had at home was spaghetti, if it were my choice I would of used some conchiglie pasta so that the gravy could fill it's pockets and there would be more deliciousness in every bite. Random thought: What if somebody made sausage and gravy ravioli or pierogis. UGH, YUM!!!!
Buffalo chicken was basically my first love. I'm so into anything that's flavored buffalo and my go-to at restaurants is usually something buffalo-chickeny. My dad recently started a low-carb diet and asked me if I could make my cauliflower crust pizza-- little did he know I would be setting this master piece down in front of him at the dinner table.
So in my initial instagram post I said that I used 3 eggs instead of 2 while assembling the dough for this pizza crust. It made the cauliflower crust sooooo much more pizza-like!! The texture and tasted resembled regular dough so much more than ever before which awesome because my favorite thing is tricking my tastebuds into eating healthier. The "ranch" is made out of a combination of skim milk and greek yogurt with tons of garlic/onion powder, dill, and some other seasonings so I'll tell you how to make healthy ranch as well!!
Here's the link to finding my cauliflower pizza crust recipe: Cauliflower Pizza Crust Recipe
I love the salty taste of roasted red peppers, and I've had a pizza similar to this at Flour Italian Restaurant on the East Side of Cleveland so I figured I would take a stab at remaking my own version. This pizza would also be great with some breakfast sausage or some bacon as well! My options were limited!!
Cooking the eggs into this pizza is kind of tricky. If you're not feeling brave enough to crack them right onto the pizza, I might suggest frying them a for a little bit in a pan and then placing them on top of the pizza. It might help a little with the uncontrollable spread of the 'watery' egg whites. Also, be really careful when cutting this pizza because the yolk will spread around and the peppers aren't the easiest to slice up with a pizza cutter. Try using a sharp knife, that could help keep things less messy.
- HERBY SAUSAGE GRAVY GRILLED CHEESE
- THE BEST CREAMY TOMATO SAUCE
- MANGO HABANERO WINGS (!)
- LASAGNA CARBONARA STACKERS
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