cheese

#FoodieExtravaganza: Enchiladas

~ lk529 ~ 5 Comments

foodieextravaganza-300April is here and with it another Foodie Extravaganza! This month Camilla from Culinary Adventures with Camilla told us to make some enchiladas. 

It has been 13 months since I’ve participated with this group but I couldn’t turn down enchiladas! I mean, how could I!? My husband and I had a fun culinary routine of Mexican Mondays which held strong for at least 5 years. And to this day, when I do put Mexican cuisine on our weekly menu, I let it fall on a Monday. Mexican Monday allows way more versatility than Taco Tuesday.

My Honey Lime Chicken Enchiladas are a family favorite, and my go-to dish for bringing to friends after having a baby or a deployment. I had to come up with something different for today’s post and somehow my mind wandered to one of our favorite Mexican places in Ohio, Abuelo’s. We didn’t realize it at the time, but Abuelo’s is evidently a chain restaurant, but we still liked it! My favorite dish were their Spinach Enchiladas, so that’s what I have for you today. My husband couldn’t stop raving about them and has declared them a strong competitor to the previously mentioned Honey Lime Chicken Enchiladas.

Spinach Enchiladas

Ingredients:

  • 10 oz bag frozen spinach
  • 2 strips center cut bacon, diced
  • 1 1/2 C diced mushrooms
  • 1/2 small onion, diced
  • 1/4 bell pepper, diced
  • 2 cloves garlic, minced
  • 1 1/2 tsp diced chipotle peppers in adobo
  • 2 tsp salt
  • 1/2 tsp black pepper
  • 4 oz Velveeta cheese, cubed
  • 3 oz cream cheese
  • 1 C frozen corn
  • 6 taco sized flour tortillas
  • 1 10 oz can green enchilada sauce
  • 3 handfuls shredded Mexican blend cheese

Steps:

  1. Microwave the spinach according to package instructions.
  2. In a large skillet cook the bacon until crispy. Add in the mushrooms, onion, pepper, garlic, and chipotle peppers and cook until tender. Season with S+P.
  3. Add the cheeses and cook until melted. Stir in the corn and cooked spinach.
  4. Preheat oven to 350 degrees F. Lightly grease a casserole dish.
  5. Divide the spinach mixture onto the tortillas, rolling them up and placing them seam-side down in the prepared casserole dish. Top with the enchilada sauce and the cheese. Bake 25-30 minutes until bubbly and the cheese is melted.

This recipe is modified from mollypaul at http://www.geniuskitchen.com/recipe/abuelos-spinach-casserole-112480*

Spinach Enchiladas for #FoodieExtravaganza from Sew You Think You Can Cook

Be sure to check out these other creative enchilada recipes:

If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you’re a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.

Fondue Recipe Round-Up

~ lk529 ~ 4 Comments

Disclaimer: This post contains Amazon affiliate links. 

When we got married we were given two electric fondue sets as wedding gifts. We decided to keep both of them. And for four years they were both used once a year, on Valentine’s Day. It became our Valentine’s tradition to have fondue that night, and because we had two pots, we could do one cheese fondue and one chocolate fondue without having to worry about clean up between courses.

After Firecracker was born we still managed to make fondue his first Valentine’s Day. That was three years ago.

Those poor fondue sets have been sitting at the top of cupboard in SoCal for two straight years. They’ll probably continue to sit there until we leave here in 2020. Maybe February 2021 (wow that looks weird!) the boys will be old enough to be trusted around warm devices?

Or maybe, this round-up I’ve created will inspire us to have a date night at home the next Parents’ Night Out hosted at our wonderful church!

Cheese Fondue

Cheese Fondue Round-Up | Sew You Think You Can Cook

  • You know that fondue I mentioned having made back in 2015? It was this one from Tara’s Multicultural Table – Caramelized Shallot Gruyere Fondue. My photos of the night were lost in camera fiasco of 2018, but I assure you, Tara’s are much better anyway.
  • Chef Markus discoverd the secret to authentic Swiss Cheese Fondue and has shared it with his readers at Earth, Food, and Fire.
  • Traditional cheese fondue is typically made with gruyere cheese, which can tend to tip the grocery budget. Shari, of The Root Family Review, developed a Frugal Cheese Fondue using shredded Monterey Jack and Parmesan. I’m all for saving some money and still delivering on taste!
  • When I think about fondue I tend to think of a romantic candlelit dinner, typically geared towards the ladies. I know because, while my husband does enjoy fondue, he’s typically still hungry after the meal. Erica hit it out of the park with these Beer Brats in Blankets and Smoked Gouda Fondue!
  • Rachel pulled out all the stops for her Valentine’s Dinner with a Surf and Turf Cheese Fondue. I always pair cheese fondue with bread, chips, veggies, and apples. Why didn’t I think of using meat or even shrimp!?

Chocolate Fondue

Chocolate Fondue Round-Up | Sew You Think You Can Cook

  • Chocolate lava cake is a classic Valentine’s dessert, and Gretchen turned it into 3-Ingredient Chocolate Lava Dip. Seriously, I’m sold!
  • Even if you don’t like dark chocolate, you need to go read Mystique’s post about taking full advantage of all five of your senses while eating. It will make you want to make some Dark Chocolate Fondue for Two and shut out the world!
  • Can you even have a section about chocolate and not mention its soul mate peanut butter?! Michelle figured out a way to make fondue night happen with her kids with Chocolate Peanut Butter Fondue. Now, I don’t know how old her two boys are, but I’m definitely hopeful again!
  • White chocolate tends to be a sensitive topic when it comes to chocolate discussions, but I’m all for it! Especially if that white chocolate is paired with champagne and turned into fondue! Thank you, Blair, for sharing this White Chocolate Champagne Fondue with the Internet.
  • There can be fondue for everyone thanks to Laura’s Dairy-Free Chocolate Fondue – unless your Valentine can’t have coconut – but for all the rest of you out there, grab a strawberry and dig in!

#CranberryWeek: White Cheddar and Cranberry Dip

~ lk529 ~ 4 Comments

It’s day three of #CranberryWeek hosted by Caroline of Caroline’s Cooking. We’re sharing cranberry-inspired creations all week long in celebration of national cranberry day. Search #CranberryWeek to keep up to date and follow the #CranberryWeek Pinterest board for more cranberry inspiration.

I made this dip last year at Christmas and it was enjoyed by all. Who doesn’t love a dip in a bread bowl!? I held on to it hoping that #CranberryWeek would indeed return in 2017.

White Cheddar and Cranberry Dip for #CranberryDip from Sew You Think You Can Cook

The photos taken at my parents’ house last year were not worth editing and I knew I’d have to make this dip again. It’s still delicious – the cheddar cheese has a bite that challenges that of the fresh cranberry while the cranberry sauce lends just a back-note of sweetness.

White Cheddar and Cranberry Dip

Ingredients:

  • 1 1/2 C shredded extra-sharp white cheddar cheese
  • 1/2 C shredded Gruyere cheese
  • 1 block (8 oz) cream cheese, at room temperature
  • 1/2 C fresh cranberries
  • 1/4 C cranberry sauce
  • 1 sourdough boule loaf

Steps:

  1. Preheat oven to 375 degrees F.
  2. In a large bowl, mix together shredded cheese and cream cheese until combined. (Option to reserve some of the cheddar cheese for topping.) Fold in the cranberries and cranberry sauce.
  3. Create a bowl from the sourdough by cutting the top and scooping out the insides, leaving enough thickness for a wall. Cube up the removed bread for serving.
  4. Pour cheese mixture into the bread bowl. Place on a baking sheet and bake 30 minutes. Top with reserved cheese, if desired, and broil until golden.
  5. Serve with cubed sourdough bread, vegetables, and crackers.

*This recipe is adapted from https://californiagoldminer.com/recipe/white-cheddar-cranberry-dip*

White Cheddar and Cranberry Dip for #CranberryWeek from Sew You Think You Can Cook

Be sure to check out these other great cranberry recipes:

Butternut Squash Wild Rice Salad with Cranberries and Fennel from Caroline’s Cooking

Cranberry Almond Chicken Salad Wraps from Family Around The Table

Cranberry Cheeseball by The Freshman Cook

Cranberry Cobbler from Cookaholic Wife

Cranberry Gremolata from Culinary Adventures with Camilla

Cranberry Orange Relish from Books n’ Cooks

Jellied Cranberry Sauce from Palatable Pastime

Orange Cranberry Sweet Rolls from A Kitchen Hoor’s Adventures

Pear Holly Cocktail from Bear & Bug Eats

Roasted Green Beans with Cranberries from Making Miracles

Slow Cooker Cranberry BBQ Chicken from Jonesin’ For Taste

Slow Cooker Cranberry Pot Roast from Everyday Eileen

White Cheddar and Cranberry Dip from Sew You Think You Can Cook

White Chocolate Cranberry Blondies from House of Nash Eats

Mummy Dogs

~ lk529 ~ Leave a comment

It isn’t just sweets that get all of the holiday fun!

Lunch time can be a great source for Halloween entertainment with Mummy Dogs.

mummy dogs (awk)

Hotdogs are layered with American cheese and then wrapped in crescent roll dough for a fun take on a childhood favorite.

Give the mummy dogs eyes with your preferred hotdog topping – mustard or ketchup.

Firecracker wasn’t interested in actually eating one of these hotdogs, he prefers his food to be plain, as-is, and without dipping in sauces. Knowing this preference, I showed him a couple of completed mummy dogs (pre-baked) and proceeded to cook his hotdog naked.

The mummy dogs weren’t wasted, though. I enjoyed two of them for my lunch! I wasn’t fully expecting to like melted cheese with my hotdog, but let me tell you – these crescent wrapped wieners were incredibly addicting!

Any trick-or-treater would be thrilled to eat a mummy dog before heading out for candy.

Mummy Dogs

Ingredients:

  • 10 hotdogs
  • 3 slices American cheese
  • 1 tub refrigerated crescent roll dough

Steps:

  1. Preheat oven to 375 degrees F. Lightly grease a rimmed baking sheet.
  2. Make 4 rectangles from the crescent roll dough by pressing the seams of two triangles together. Then slice the rectangles into strips, lengthwise.
  3. Cut each slice of cheese into 4 strips.
  4. Place a hot dog on a strip of cheese. Wrap the hotdog in dough strips to create a mummy. Place on prepared baking sheet.
  5. Bake 14-18 minutes, until dough is golden and cooked through.
  6. Add eyes with mustard or ketchup.

*This recipe is adapted from https://www.pillsbury.com/recipes/crescent-mummy-dogs/d52a57d7-ab8a-4a1c-8dae-f9f90d03b912*

Mummy Dogs | Sew You Think You Can Cook

#BrunchWeek: Cheesy Potato Asparagus Tart

~ lk529 ~ 8 Comments

This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.

What is the first produce that comes to mind when you think spring?

For me, it’s asparagus.

Asparagus is in season from May until mid-June, and here in the US, Michigan has the 2nd largest crop in the nation.

We just love asparagus and typically enjoy it simply roasted (in the microwave) with butter, olive oil, S+P. But for brunch, I wanted something a little fancier.

Cheesy Potato Asparagus Tart for #BrunchWeek from Sew You Think You Can Cook (1)

How do you brunch? Sit down or buffet?

I prefer a sit down restaurant for brunch, but there is something appealing about a buffet style brunch on occasion. The ability to get just about any and every taste on your plate can be quite fun and a great way to try something new.

The dish I present to you today would be perfect for that buffet style brunch. As a side dish, it would complement the carving station quite nicely.

The asparagus on top of these cheesy potatoes is what makes this side dish fancy and perfect for brunch.

Cheesy Potato Asparagus Tart

Ingredients:

  • 3/4 lb asparagus
  • 2 russet potatoes, peeled and cubed
  • 1 C plain whole fat yogurt
  • 1 block (6 oz) Cabot Alpine Cheddar Cheese, shredded
  • 3 eggs, beaten
  • 1 sheet puff pastry, thawed

Steps:

  1. Bring a pot of salted water to a boil. Have a large bowl of ice water handy.
  2. Snap off the woody ends of the asparagus. Cook in the boiling water 3-4 minutes. Remove asparagus from the pot and place in the ice water. Once cool, remove to a paper towel to dry.
  3. Preheat oven to 400 degrees F.
  4. Cook the potatoes in the same pot of boiling water until fork tender. Drain and mash. Fold in the yogurt and shredded cheese. Season to taste with S+P. Stir in the eggs.
  5. Roll out puff pastry and place in a greased tart/pie pan. Fill with the mashed potatoes. Top the tart with asparagus spears, trim to fit as needed. Place pan on a baking sheet and place in the oven.
  6. Turn oven down to 375 degrees F. Bake 35-40 minutes, until the crust is golden and filling is set. Allow tart to cool 10-15 minutes before serving.

*This recipe is adapted from Stacy at http://sundaysuppermovement.com/cheesy-potato-asparagus-tart-sundaysupper/*

Cheesy Potato Asparagus Tart for #BrunchWeek from Sew You Think You Can Cook

Don’t forget to enter our giveaway and be sure to check out these other great brunch recipes:

BW 2017 logo FINAL

BrunchWeek Beverages:

Pineapple Citrus Smoothie from It Bakes Me Happy.
Southern Spiked Mango Iced Tea from The Crumby Cupcake.

BrunchWeek Egg Dishes:

Cheddar Asparagus Mini Quiche from Amy’s Cooking Adventures.
Goat Cheese and Asparagus Breakfast Souffle from Palatable Pastime.

BrunchWeek Breads, Grains and Pastries:

Apple Cheddar Chop Bread from A Day in the Life of the Farm.
Apple Cinnamon Buns from Books n’ Cooks.
Apple Lekvar Sweet Rolls from Cindy’s Recipes and Writings.
Apple Hotteok (Fried Stuffed Pancakes) from kimchi MOM.
Apricot Danishes from Sarcastic Cooking.
Braided Apple Ginger Danish from The Spiffy Cookie.
Bourbon Banana Waffles from Forking Up.
Cinnamon Sugar Apple Muffins from Rants From My Crazy Kitchen.
Easy Popovers with Honey Butter from Hardly A Goddess.
Glazed Cinnamon Buns from That Skinny Chick Can Bake.
Strawberry Rhubarb Almond Rolls from Wholistic Woman.
Ultimate Cheese Muffins from Jane’s Adventures in Dinner.

BrunchWeek Main Dishes:

Breakfast Loaded Tatertot Casserole from Big Bear’s Wife.
Grilled PBJ with White Cheddar and Bacon from Nik Snacks.
Steak and Eggs Oscar Style from The Redhead Baker.

BrunchWeek Fruits, Vegetables and Sides:

Aloo Tiki with Apple-Tamarind Chutney from Culinary Adventures with Camilla.
Asparagus Salad from Cookaholic Wife.
Asparagus Caprese Salad from The Barbee Housewife.
Cheesy Potato Asparagus Tart from Sew You Think You Can Cook.
Garlic Roasted New Potato and Asparagus Salad from An Edible Mosaic.
White Cheddar Pimento Cheese Spread from Love and Confections.

BrunchWeek Desserts:

Chocolate Rose Truffles from Cooking with Carlee.
Coffee Almond Fudge from Family Around the Table.

Disclaimer: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Nielsen-Massey, Rainier Fruit, and Michigan Asparagus for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, or any other social channel mentioned in the #Brunchweek posts or entry.

Wing-it Mac & Cheese

~ lk529 ~ 2 Comments

5.5 weeks just the kids and me.

1 week on vacation.

1 week celebrating my baby’s first birthday.

That’s a lot of days doing very little cooking. It’s no surprise my scheduled posts have petered out and there wasn’t much to pull from the archives to share.

The moment has finally come to share a poorly photographed original recipe.

I made this Mac & Cheese just shy of one year ago. At that point in my life I had a two week old. Daylight Savings Time had ended and the dark Ohio nights were cold. What’s a better pick-me-up than some macaroni?

I decided to save another dish to wash by making my macaroni in a Dutch oven and putting it directly into the oven instead of transferring it to a casserole dish.

An Original Recipe

Wing-it Mac & Cheese

Ingredients:

  • 1/2 lb elbow noodles
  • 1 tbsp vegetable oil
  • 1/2 sweet onion, chopped
  • 1/2 tsp minced garlic
  • 1/4 tsp ground mustard
  • 1 tbsp flour
  • 2 C whole milk, at room temperature
  • 2 1/4 C shredded cheddar cheese
  • 1/2 C panko breadcrumbs
  • 1/2 tsp Italian seasoning
  • olive oil, for drizzling

Steps:

  1. Preheat oven to 350 degrees F.
  2. Cook pasta in boiling salted water according to package instructions to al dente.
  3. Heat vegetable oil in a Dutch oven over medium high heat. Saute onion until tender. Add minced garlic and saute one minute. Stir in mustard, S+P, and flour.
  4. Whisk in the milk. Bring to a gentle bubble. Add in the cheese a handful at a time, stirring until melted before adding more. Once all the cheese is incorporated, fold in the cooked macaroni noodles.
  5. In a small bowl, whisk the panko and Italian seasoning. Spread over the macaroni. Drizzle with a little olive oil.
  6. Bake 30 minutes. Allow macaroni to rest 5-10 minutes before digging in.

Wing-it Mac & Cheese for a simple weeknight dinner | Sew You Think You Can Cook | http://sewyouthinkyoucancook.com

#SundaySupper: National Pizza Month

~ lk529 ~ 20 Comments

Did you know that October is National Pizza Month? If you didn’t, don’t be too bummed that you’ve missed 3 weeks of pizza goodness because the Sunday Supper crew and I have over 50 pizza recipes to help you celebrate these last 8 days properly. Just scroll past my recipe to see an array of pizzas to get you through every meal. A big thank you to Coleen of The Red Headed Baker for hosting this massive event!

Being born in Chicago, I’m pretty sure pizza runs in my blood, so how could I not participate in today’s event?! Growing up we had pizza every Friday night, finding a Chicago style thin-crust pizza place in Florida where we soon became good friends with the owners thanks to our regular status. I even baby sat their kids once or twice!

Sticking to my Chicago roots I decided to recreate the classic deep dish pizza that everyone associates with the Windy City.

However, I can’t miss an opportunity to say that my two favorite pizza places are actually Chicago Pizza and Oven Grinder for their pizza pot pies and Aurelio’s for their thin crust pizza cut into squares like all pizza should be!

Back to our deep dish recipe. I found a Copy Cat recipe for UNO’s pizza and set to work.

I don’t have a deep dish pizza pan so I opted for my spring form pan. Cooking experience number one brought to realization that the dough recipe created too much crust for my size pan, making our pizza very deep dish indeed! So, I made it again and used about half of the dough for a much more perfect ratio of ingredients. The other half of the dough is sitting in my freezer itching to be baked into more sausage pizza goodness.

Copy Cat: UNO's Pizza for #SundaySupper from Sew You Think You Can Cook

Copy Cat: UNO’s Pizza

Ingredients for crust:

  • 1 C warm water (105-110 deg F)
  • 2 1/4 tsp dry active yeast
  • 3 – 3 1/2 C flour
  • 1/2 C corn meal
  • 1 tsp salt
  • 1/4 C vegetable oil

Ingredients for pizza:

  • 1 lb sliced mozzarella cheese
  • 1 lb mild Italian sausage, casing removed, cooked
  • 2 cloves garlic, minced
  • 1 can (15 oz) diced tomatoes in tomato sauce
  • 5 fresh basil leaves, finely chopped
  • 1/4 C shredded parmesan cheese

Steps:

  1. Bloom the yeast in the warm water for 10 minutes. Place in the bottom of a stand mixer fitted with the dough hook. Add 1 C of the flour, corn meal, salt, and oil and mix until combined. Add the remaining flour 1/2 C at a time until the dough forms together around the hook. Transfer to a lightly greased bowl and cover. Allow dough to rise 45-60 minutes until doubled in size.
  2. Preheat oven to 500 degrees F.
  3. Press dough into a deep dish pizza pan, cast iron skillet, or spring form pan. Make sure the dough comes up the edges an inch or two. Cover and let rise another 15 minutes.
  4. Layer mozzarella cheese on top of the crust, top with cooked sausage and the garlic, spoon the tomatoes over the sausage (you don’t want all of the juices), sprinkle with basil and parmesan.
  5. Bake pizza for 15 minutes. Reduce oven to 400 degrees F and bake another 20-35 minutes until the crust is golden and reaches an internal temperature of 190 degrees F.
  6. Allow pizza to rest 10 minute before cutting so as not to find yourself under an avalanche of melty cheese.

*This recipe is adapted from grberk at http://www.food.com/recipe/pizzeria-uno-chicago-deep-dish-pizza-205279*

Copy Cat: UNO's Pizza for #SundaySupper from Sew You Think You Can Cook

Breakfast

Appetizers

Condiments

Mains

Desserts

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out ourPinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

#BundtBakers: Savory

~ lk529 ~ 12 Comments

4ae7b-bundtbakerspostI am pretty excited about this month’s #Bundtbakers theme. PJ of Seduce Your Tastebuds is hosting and selected the theme. #BundtBakers is a group of bundt loving bakers who get together once a month to bake bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme or ingredient.

I’ve always wanted to be a rebel and bake a savory bundt with this group, but haven’t actually been brave enough to do so. I’m really not a good rule breaker, or liar. That’s all probably a good thing. Today was my chance to take the savory route! I wasn’t even sure if I was going to be able to make the deadline with all the craziness that’s been happening around here. Between dropped naps and teething-related fussiness it’s been hard for me to get in the kitchen as much as I’d like.

I took a recipe for Cheesy Tomato Quick Bread and doubled it to fit a bundt pan. I didn’t have enough butter so I used a combination of butter and Greek yogurt. I debated adding some sausage to the bread, too, but figured I should try it as is first. I settled with serving sausages alongside the bread for dinner. The bread not only smelled like pizza, it tasted like pizza too. Next time I’ll definitely add some chopped cooked sausage or pepperoni to it. Maybe mix in some bonus veggies, too! I wouldn’t hesitate to serve the bread with some marinara dipping sauce to really drive home the pizza vibe, either.

pizza bundt 1_

This bundt was Treat’s first foray into the world of gluten, and he loved this bread. Cheese is definitely one of his favorite foods, so I can’t say I was surprised. I was, however, astounded at how much of the bread he shoveled in his little mouth. He also gnawed on the sausage as if he’d never eat again. This boy loves his food!

“Tastes Like Pizza” Bundt

Ingredients:

  • 4 C flour
  • 4 tsp baking powder
  • 1 1/2 tsp salt
  • 1 tsp baking soda
  • 1/2 tsp pepper
  • 1 stick butter
  • 1/2 C plain Greek yogurt
  • 2 eggs
  • 1 1/2 C buttermilk
  • 2 cans (14.5 oz) diced tomatoes, drained
  • 2 C shredded cheddar cheese
  • 4 tbsp chopped fresh parsley

Steps:

  1. Preheat oven to 350 degrees F. Grease a bundt pan or two loaf pans.
  2. In a large bowl, whisk together the flour, baking powder, salt, baking soda, and pepper.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and yogurt until smooth. Mix in the eggs and buttermilk.
  4. Slowly add the dry ingredients to the stand mixer. Mix until just combined.
  5. Using a spoon, fold in the tomatoes. Fold in the cheese. Fold in the parsley.
  6. Pour batter into the prepared bundt pan. Bake 50-60 minutes, or until a knife inserted comes out cleanly. Allow bread to cool slightly before unmolding.
  7. Bread can be served warm or at room temperature. Option to serve with marinara sauce.

*This recipe is adapted from Anita at http://www.hungrycouplenyc.com/2016/03/cheesy-tomato-quick-bread.html*

Tastes Like Pizza Bundt for #BundtBakers from Sew You Think You Can Cook

You can see all our of lovely Bundts by following our Pinterest board. Updated links for all of our past events and more information about #BundtBakers, can be found on our home page.

And don’t forget to take a peek at what other talented bakers have baked this month:

Bacon Cheddar Beer Bundt by The Queen of Scones

Blue Cheese and Pear Mini Bundt Cakes by Patty’s Cake

Breakfast Bundt Cake by Making Miracles

Dukkah, Herb & Cheese Monkey Bread by All That’s Left Are The Crumbs

Ham, Carrot & Beer Bundtlettes by I Love Bundt Cakes

Mexican Breakfast Bundt by A Day in the Life on the Farm

Mini Meatloaf Bundts and Sliders by Magnolia Days

Rosemary, Olive Oil & Polenta Bundt by The Cinnamon Scrolls

Sausage & Apple Cornbread Bundt Cake with a White Gravy Drizzle by The Freshman Cook

Savory Zucchini Cheesecake by Food Lust People Love

Southern Honey Drenched Jalapeño Cornbread by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice

Stromboli Bundt Cake by Palatable Pastime

Red Wine Marinated Flank Steak filled with Prosciutto, Fontina, and Basil

~ lk529 ~ 9 Comments

That’s quite the fancy recipe title, isn’t it?! There aren’t very many fancy recipes on Sew You Think You Can Cook because we’re just not that fancy of people. And fancy usually takes way more time and effort than I have patience for.

So why am I sharing such a fancy dish with you today?

Because today is the 5th anniversary of my marriage to a man who makes me laugh (don’t tell him I said that), makes me smile, and makes my dreams come true. photography by Cher Hanna

Photography by Cher Hanna

A little over 5 years ago we thought that today we’d be laying in a hot tub looking at the mountains and ocean in St. Lucia. It’s amazing how much happens in 5 short years! Instead of taking that anniversary trip we are expecting our second child and at a point in my husband’s career where taking a long vacation just isn’t possible. So get ready St. Lucia, we’re coming for you in 5 years! (Grandparents, clear your calendars.)

We aren’t doing anything tonight either. Similarly to last year, Stuart signed up for a race this weekend. Although this one is only 12ish miles and not 30 hours in the woods. Also – family is coming into town to attend our son’s baptism on Sunday (finally!).

Red Wine Marinated Flank Steak
filled with Prosciutto, Fontina, and Basil

Ingredients:

  • 3 shallots, diced
  • 3/4 C Cabernet red wine
  • 3 tbsp olive oil
  • 1 1/2 lb flank steak, butterflied
  • 4 oz thinly sliced prosciutto
  • 4 oz thinly sliced fontina cheese
  • approximately 14 fresh basil leaves

Steps:

  1. Whisk together shallots, wine, and olive oil. Place in a large casserole dish (or a resealable plastic bag). Add the steak and marinate in the fridge a minimum of 4 hours.
  2. Remove steak from the marinade and dry with paper towels. Lay cut side up and season with S+P. Cover with prosciutto, fontina, and basil leaves. Roll the steak around the filling on the long side. Tie with kitchen string in 4-5 places.
  3. Brush the outside of the roulade with a little bit of olive oil and season with S+P.
  4. Grill the steak over medium-high heat on all sides for a total of 10 minutes. Move the steak away from direct heat and cook another 20 minutes, or until an internal temperature of 125 (or greater) is reached depending on your preference.
  5. Cover the roulade with foil and allow to rest for 5 minutes before slicing. Serve with Cabernet-Shallot Reduction (recipe below).

Cabernet-Shallot Reduction

Ingredients:

  • 1 tbsp olive oil
  • 1 1/2 shallots, diced
  • 1 2/3 C Cabernet red wine
  • 1/2 tsp black peppercorns
  • 1 tbsp honey

Steps:

  1. In a small saucepan over medium-high heat saute the shallots in olive oil until tender. Add the wine and peppercorns. Bring to a boil and cook 15 minutes, or until the sauce has reduced to 1/2 C. Strain. Stir in the honey and season to taste with salt.

*These recipes are adapted from Bobby Flay’s Grill It!*

Red Wine Marinated Flank Steak filled with Prosciutto, Fontina, and Basil | Sew You Think You Can Cook

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SRC: Black Bean and Beer Queso

~ lk529 ~ 38 Comments

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Today is another Secret Recipe Club Reveal Day! In the secret recipe club, each participating blogger is assigned a blog from another participating blogger and secretly searches their site for something to recreate. The accompanying blog post then goes live on reveal day! So while I was immersed in my assigned blog, someone else was picking through mine! I’m so excited to be part of this group, to see what on my blog peaks other’s interests and to stumble upon new blogs and new recipes.

This month I was assigned A Calculated Whisk written by Becky. Becky cooks and bakes gluten-free and mostly paleo foods. Those dietary restrictions don’t have any impact on her recipe index and I found myself pinning 7 dessert or breakfast recipes! (Maple Apple Spice Cake, Srawberry Creamsicle Sherbet, and Chocolate Dipped Strawberry Cupcakes to name a few)After #BrunchWeek I really couldn’t justify making another sweet in my kitchen – I’ll be on a sugar time-out for a while. I turned instead to Sweet Potato and Roasted Garlic Hummus (Actually, if my husband knew that was an option I’d probably be in trouble right now for not picking it. Don’t worry, it’ll happen!) or Creamy Beer and Black Bean Queso.

I decided on the queso along with the idea of turning it from an appetizer into a meal. I had two chorizo links in the freezer and thought of using the queso for tostadas. Instead I decided on nachos. Tortilla chips, chorizo, black beans, and mushrooms were covered with creamy beer and black bean queso and baked for about 5 minutes then topped with fresh lettuce, tomato, and scallions.

I actually found the texture of the queso to be more of a fondue. I don’t know if that’s because I let too much of the beer evaporate or if it’s supposed to be that way. Either way it was delicious and I would happily serve it with bread, veggies, and apples in a fondue pot! (It could be the use of alcohol that made me think fondue.) I had halved the recipe as it was just the two of us, but honestly – we could have easily eaten another tray of nachos – not because we needed to but because it was that good! I will be making this queso again!

Black Bean and Beer Queso

Ingredients:

  • 1 tbsp olive oil
  • 1 shallot, finely diced
  • 1 jalapeno, diced (I removed half of the seeds)
  • 1/2 tsp minced garlic
  • 1/2 can (15 oz) black beans, rinsed and drained
  • 3/4 C Mexican beer
  • 1/4 tsp cumin
  • 4 oz cream cheese, at room temperature
  • 6 oz white cheddar cheese, shredded

Steps:

  1. In a high-sided skillet over medium-high heat saute shallot and jalapeno in olive oil for 2 minutes. Add the garlic and stir for about 1 minute. Add the black beans, beer, and cumin. Cook 5 minutes until slightly reduced.
  2. Stir in the cream cheese until melted, I find it’s best to do this a couple spoonfuls at a time. When cream cheese is fully incorporated melt in the shredded cheddar, again in batches. Stir until melted and creamy.
  3. Serve as a dip or as nachos (pictured).

*This recipe is adapted from Becky at http://www.acalculatedwhisk.com/2013/05/creamy-beer-black-bean-queso.html*

Black Bean and Beer Queso | Sew You Think You Can Cook

To see the other bloggers who participated in the Secret Recipe Club this month click here: