#BundtBakers: Savory

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

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

Disclaimer: This post contains affiliate links. 

SRC: Black Bean and Beer Queso

newsrcbanner

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:

#BrunchWeek: Bacon and Egg Sandwiches on Cheddar Biscuits

We’re continuing with the third annual #BrunchWeek hosted by Terri of Love and Confections and Shaina of Take a Bite out of Boca. I’ve been told you can’t have a brunch event without an egg dish. While I could easily disagree, I can see my mom’s point. Most people love eggs and eat them daily for breakfast. I have never been in that camp.

So what to do?

The only egg dish I’ve ever liked (and have even ordered at a brunch place!) is Eggs Benedict. I tried my hand at making Eggs Benedict at home before, and we loved them! But poaching the eggs and making the hollandaise sauce requires too much active attention; I won’t be attempting it again until the little man can play on his own (or takes longer naps…) safely.

Instead I decided on a breakfast sandwich, one I could make each element of separately.

I caramelized some onions and wilted in some kale. I used my mandolin to slice some Easter egg radishes provided by Cal-Organic. I fried up some bacon and some eggs.

To make my sandwiches a step above the rest, I assembled them on top of homemade cheddar biscuits – using Cabot Cheese Seriously Sharp Cheddar.

cheddar biscuits from sew you think you can cook for #brunchweek

Using a 3″ biscuit cutter, this recipe yields 18-20 biscuits.

Cheddar Biscuits

Ingredients:

  • 9 tbsp butter
  • 2 1/2 C flour
  • 1 C white whole wheat flour
  • 2 tbsp baking powder
  • 2 1/2 tsp salt
  • 2 C shredded Seriously Sharp Cheddar
  • 1 1/2 C buttermilk
  • 1 egg, beaten for egg wash

Steps:

  1. Cut butter into cubes and set aside.
  2. Preheat oven to 400 degrees F. Line two baking sheets with parchment paper.
  3. In the bowl of a stand mixer, whisk together the flour, baking powder, and salt.
  4. With the paddle attachment mix in the butter and shredded cheese. Mix until combined and texture is crumbly.
  5. Pour in buttermilk and mix until dough comes together.
  6. Turn out onto a floured surface and knead until combined. Pat to 3/4″ thick. Use a 3″ biscuit cutter to cut biscuits and place on prepared baking sheets. (Note: Do not twist the cutter, doing so will pinch the edges and you won’t have that flaky biscuit.)
  7. Brush biscuits with egg wash. Bake for 20-25 minutes.
  8. To make sandwiches: Cut biscuit in half. Top one half with caramelized onions, wilted kale, and a fried egg. Top the other half with a drizzle of honey, bacon, and thinly sliced radishes. Reassemble and enjoy.

*The biscuit recipe is adapted from Donya at http://asouthern-soul.blogspot.com/2013/04/cheddar-cheese-biscuits.html?*

Bacon and Egg Sandwiches on Cheddar Biscuits for #BrunchWeek from Sew You Think You Can Cook

Don’t forget to enter our giveaway and be sure to check out the other bloggers who posted more brunch recipes today:

BrunchWeek 2015 Logo
BrunchWeek Beverages:
Mango Swirled Coconut Margarita from The Little Ferraro Kitchen.
Bruleed Grapefruit Mojito from Healthy Delicious.
Strawberry Orange Blossom Sparkler from Baking a Moment.

BrunchWeek Egg Dishes:
Bacon and Egg Sandwiches on Cheddar Biscuits from Sew You Think You Can Cook.

BrunchWeek Breads, Grains and Pastries:
Lemon Blueberry Crepes from Love and Confections.
Java Jolt Overnight Oats from Take A Bite Out Of Boca.
Hagelslag-Covered Bread from Culinary Adventures with Camilla.
Nutella Stuffed Aebleskiver from greens & chocolate.
Baked French Toast Boats from The Spiffy Cookie.
Skinny Banana Oat Flaxseed Cookies from Hip Foodie Mom.
Cinnamon Sugar French Toast Sticks from Making Miracles.
Cheddar Pear Proscuitto Pull-Apart Bread from It Bakes Me Happy.
Alpine Cheese Grisini from Jane’s Adventures in Dinner.

BrunchWeek Main Dishes:
Bacon Cheddar Hashbrown Pancake from Pink Cake Plate.
Huevos Rancheros Burgers from The Redhead Baker.

BrunchWeek Fruits, Vegetables and Sides:
Fresh Mint and Orange Blossom Fruit Salad from Sarcastic Cooking.
Citrus and Cilantro Carrot Slaw from A Day in the Life on the Farm

BrunchWeek Desserts:
Mini Apple Pear Pies from Quarter Life (Crisis) Cuisine.
Strawberry Cake from Chelsea’s Messy Apron.
Chocolate Chip Walnut Coffee Cake from girlichef.
Raspberry Oatmeal Bars from My Catholic Kitchen.

Disclaimer: Thank you to #BrunchWeek Sponsors: Bob’s Red Mill, Cabot Creamery Cooperative, California Walnuts, Dixie Crystals, Grimmway Farms/Cal-Organic/True Juice, KitchenAid, Le Creuset, Nielsen-Massey Vanillas, Pacari Chocolate, Stonyfield Organic, Vidalia Onions, and Woot Froot for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own.

#BrunchWeek: Pear Coffee Cake and Fruit & Cheese Salad

Welcome back to the third annual #BrunchWeek hosted by Terri of Love and Confections and Shaina of Take a Bite out of Boca.

woot frootI couldn’t celebrate a week of brunch without another variation of my very popular coffee cake and when Woot Froot was announced as a #BrunchWeek sponsor I knew I’d utilize the fruit they sent. Because peaches and nectarines (what they’re most famous for) aren’t in season until next month, we received sliced pears and destemmed grapes. I decided to use the pears in my coffee cake! After many bundt baking attempts at putting foods in cakes I tossed the chopped pears in flour (and cinnamon for good measure).

I have made this coffee cake so many times and have done so using either sour cream or yogurt – we’ve even used lemon Greek yogurt once in a pinch! I saw another opportunity to use a sponsored product – Stonyfield Organic yogurt! (I buy their YoBaby yogurts for the little man, and it’s definitely his favorite food.) I used whole milk vanilla yogurt in this coffee cake and it’s absolutely delicious, a great accompaniment to the pears!

I like to top my coffee cakes with a crumble that includes oats. Conveniently enough Bob’s Red Mill provided participating bloggers with a bag of old fashioned rolled oats!

cabotNot only am I sharing my coffee cake recipe today – I’m using Cabot Cheese White Oak Cheddar in a fruit salad! The way I figured it, people often eat fruit with their cheese plate so why not combine it in a sweet and savory dressing.

Pear Coffee Cake

Ingredients for topping:

  • 3/8 C flour
  • 1/3 C Dixie Crystals Brown Sugar
  • 1/2 tsp cinnamon
  • pinch of salt
  • 2 1/2 tbsp butter, at room temperature
  • 1/4 C rolled oats

Ingredients for cake:

  • 2 C + 1 tbsp flour, divided use
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 stick butter, at room temperature
  • 1 C Dixie Crystals Granulated Sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 1 C whole milk vanilla yogurt
  • 1 C peeled and diced pears
  • 1/2 tsp cinnamon

Steps:

  1. Make the topping: whisk together the flour, sugar, cinnamon, and salt. Using your fingers, break the butter into small pieces and combine with the topping. After combined add the oats. Set aside.
  2. Preheat oven to 350 degrees F. Line an 8×8″ square cake pan with foil and grease.
  3. Make the cake: In a large bowl whisk together 2 C flour, baking powder, baking soda, and salt.
  4. In a the bowl of a stand mixer beat butter and sugar until fluffy. Add eggs one at a time. Add in the vanilla.
  5. Incorporate a third of the dry ingredients into the wet ingredients. Once combined add 1/2 C of yogurt. Add another third of the dry ingredients. Once combined add the last 1/2 C of yogurt. Add in the final third of the dry ingredients.
  6. Toss pears in remaining flour and cinnamon.
  7. Assemble the cake: Place half of the cake batter in the prepared cake pan. Evenly distribute the pears and top with remaining batter. Top the cake with the topping from step 1.
  8. Bake for 65 minutes, or until a knife comes out cleanly.
  9. Allow cake to cool for 5 minutes and remove the cake from the pan by the foil. Serve your cake with fruit & cheese salad (recipe below)!

Fruit & Cheese Salad

Ingredients:

  • 3 C chopped pears
  • 2 C sliced red grapes
  • 1 Fuji apple, diced
  • 6 oz White Oak Cheddar Cheese, cubed
  • 1/4 C apple cider vinegar
  • 1/4 C extra virgin olive oil
  • 1/4 C agave nectar
  • 1 1/2 tsp vanilla extract
  • 2 tbsp fresh basil, chiffonade

Steps:

  1. In a large bowl, toss together fruit and cheese.
  2. In a small bowl, whisk together vinegar, olive oil, agave, and vanilla. Season to taste with salt.
  3. Dress fruit salad with the dressing and add in the basil. Keep cold.

*The dressing recipe is modified from Michael at http://www.foodnetwork.ca/recipe/fruit-salad-with-savoury-dressings/12917/*

Pear Coffee Cake and Fruit & Cheddar Salad for #BrunchWeek from Sew You Think You Can Cook

Don’t forget to enter our giveaway and be sure to check out the other bloggers who posted more brunch recipes today:

BrunchWeek 2015 Logo
BrunchWeek Beverages:
Grape Mojito from The Spiffy Cookie.

BrunchWeek Egg Dishes:
Caramelized Onion, Kale, Bacon and Cheddar Strata from Love and Confections.
Kale and Toasted Quinoa Egg White Scramble from Take A Bite Out Of Boca.
Breakfast Enchiladas from Cooking in Stilettos
Croque Madame Breakfast Casserole from Bread Booze Bacon.
Rainbow Chard and Cheddar Cheese Frittata from My Catholic Kitchen.

BrunchWeek Breads, Grains and Pastries:
Perfect French Toast from Quarter Life (Crisis) Cuisine.
Oat Breakfast Cookies from Pink Cake Plate.
Cinnamon Oatmeal Pancakes with Spiced Pear Syrup from The Redhead Baker.
Cinnamon Crumb Coffee Cake Muffins from Making Miracles.
Classic Buttermilk Pancakes from That Skinny Chick Can Bake.
Bacci Bread and Pear Pudding from A Day in the Life on the Farm.
Pear Coffee Cake and Fruit & Cheese Salad from Sew You Think You Can Cook.

BrunchWeek Main Dishes:
Waldorf Quinoa Chicken Salad from Cupcake & Kale Chips.

BrunchWeek Fruits, Vegetables and Sides:
Chilled Strawberry Soup from The Suburban Soapbox

BrunchWeek Desserts:
Orange Blossom Olive Oil Cake with Mango Citrus Glaze from Taste Cook Sip.
Walnut Meringue Banana Mess from Jane’s Adventures in Dinner.

Disclaimer: Thank you to #BrunchWeek Sponsors: Bob’s Red Mill, Cabot Creamery Cooperative, California Walnuts, Dixie Crystals, Grimmway Farms/Cal-Organic/True Juice, KitchenAid, Le Creuset, Nielsen-Massey Vanillas, Pacari Chocolate, Stonyfield Organic, Vidalia Onions, and Woot Froot for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own.

#BrunchWeek: Papas con Chorizo

Happy Cinco de Mayo everybody! And happy day two of the third annual #BrunchWeek hosted by Terri of Love and Confections and Shaina of Take a Bite out of Boca!

I’ve been meaning to venture into the breakfast world of Mexican cuisine, but always manage to forget about it. Until today! Thanks to Cinco de Mayo falling during this year’s #BrunchWeek I finally had my opportunity.

Today I bring you the simplest dish, perfect to accompany any brunch menu. Potatoes are always a perfect side at breakfast, so why not trade in those classic hash-browns for papas con chorizo! Potatoes, chorizo, and cheese. You can’t possibly go wrong! If you want to turn this dish into a main course you could add some scrambled eggs and serve breakfast burrito style.

breaking up chorizoLe Creuset is one of our #BrunchWeek sponsors and I receive their new Revolution Bi-Material Slotted Turner. Let me take a minute and tell you about this great product! The materials used in creating this spatula are of great quality and don’t scratch the surface of skillets and dishes. It’s a very sturdy product and can stand up to flipping a wide variety of foods and the angle of the handle makes using it very easy and comfortable; I not only used it for mixing and serving these potatoes but also flipped burgers without any trouble. The slotted turner could also withstand the pressure I put on it to break up the chorizo as it cooked in the skillet.

Papas con Chorizo

Ingredients:

  • 1 lb gold potatoes, peeled and diced
  • 3 links Mexican chorizo, casings removed
  • 1 C shredded Mexican blend cheese

Steps:

  1. Preheat oven to 350 degrees F.
  2. Place potatoes in a saucepan and cover with water. Bring to a boil, reduce heat, and cook until almost fork tender.
  3. In a cast iron skillet (or oven-safe skillet), brown chorizo over medium-high heat, breaking up. Cook completely.
  4. Drain potatoes and add to the skillet with the chorizo. Toss, gently, to combine. Cover with cheese and put in the oven for 7-10 minutes until cheese is melted and potatoes are fully cooked.

*This recipe is adapted from David at http://leitesculinaria.com/85425/recipes-potatoes-mexican-chorizo.html*

Papas con Chorizo for #BrunchWeek from Sew You Think You Can Cook

Don’t forget to enter our giveaway and be sure to check out the other bloggers who posted more brunch recipes today:

BrunchWeek 2015 Logo

BrunchWeek Beverages:
Oat-Chata from Culinary Adventures with Camilla.

BrunchWeek Egg Dishes:
Build Your Own Benedicts from A Day in the Life on the Farm.
Ham, Asparagus and Goat Cheese Egg Muffin Cups from Cupcakes & Kale Chips.

BrunchWeek Breads, Grains and Pastries:
Donut Holes with a Trio of Dipping Sauces from The Redhead Baker.
Trail Mix Granola from Making Miracles.
Bananas Foster Baked Oatmeal from The Suburban Soapbox.

BrunchWeek Main Dishes:
Vegetarian Breakfast Enchiladas from The Spiffy Cookie.

BrunchWeek Fruits, Vegetables and Sides:
Caramelized Onion and Sweet Potato Hash from Take A Bite Out Of Boca.
Asparagus and Heirloom Carrots Salad from Jane’s Adventures in Dinner.
Roasted Grape & Bleu Cheese Bruschetta from Bread Booze Bacon.
Papas con Chorizo from Sew You Think You Can Cook.

BrunchWeek Desserts:
Whiskey Walnut Tart from Love and Confections.

Disclaimer: Thank you to #BrunchWeek Sponsors: Bob’s Red Mill, Cabot Creamery Cooperative, California Walnuts, Dixie Crystals, Grimmway Farms/Cal-Organic/True Juice, KitchenAid, Le Creuset, Nielsen-Massey Vanillas, Pacari Chocolate, Stonyfield Organic, Vidalia Onions, and Woot Froot for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own.

SRC: Nacho Cheese Sauce

newsrcbanner

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 the blog Burnt Apple. In her about me section, Burnt Apple admits to being a not-so-great cook, but after having kids she turned it around and you can see her success on her site. Her husband has diabetes so her page is full of healthier meals. Not that I picked one… there were just too many cinnamony desserts to pick from! Like cinnamon pie – WHAT?! And churros – but hey, they’re baked and not fried. And then there were apple cinnamon quinoa cookies – quinoa’s good for you, right?

I decided to go in a savory direction. But still, not exactly a healthy one. We’re talking nacho cheese sauce people! I enjoy this guilty pleasure at sporting events and the bowling alley. Add it to your March Madness party for a dip everyone will enjoy!

I doubled the recipe and needed to use whole milk in addition to the evaporated milk. I found I needed to add a little extra splash of milk to the nacho cheese sauce to get my desired texture.

Nacho Cheese Sauce

Ingredients:

  • 8 oz mild cheddar cheese, cubed
  • 8 oz pepper jack cheese, cubed
  • 1 can (12oz) evaporated milk
  • 1/2 C whole milk
  • 2 tbsp cornstarch

Steps:

  1. Place all ingredients in a saucepan. Melt over medium heat until sauce is smooth, bubbly, and thick.
  2. Serve over chip with pickled jalapenos, if desired.

*This recipe is adapted from http://burntapple.com/2014/07/14/theater-style-nacho-cheese-sauce/*

Nacho Cheese Sauce | Sew You Think You Can Cook

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