Tag: Recipes

SRC – Cheesy Pull-Apart Bread from A Spoonful of Thyme

Well Dined | Cheesy Pull-Apart Bread

It’s Secret Recipe Club time again!  This month, I was assigned A Spoonful of Thyme.  I enjoyed the story she tells about her grandmother and the pies, and how she talks about mealtime being an important bonding time.  I can tell that family is very important to her!

I went in this month with a mission, because I was hosting a game night and needed an appetizer or snack.  I considered this Zahtar Flatbread and these Bar Eggs, and was even distracted by a couple of desserts – Coconut Cream Bars and Poached Figs.  But in the end it could only be the recipe that hooked me immediately – Cheesy Pull-Apart Bread.  I’d seen this floating around the internet and hadn’t tried it yet; this was the perfect opportunity!

Well Dined | Cheesy Pull-Apart Bread

I ended up going shopping at 1:00 AM (long story) and there was no working the bread counter.  So when I saw that all of the crusty breads were pre-sliced, I ended up having to go with a baguette.  It worked out okay, but I would have preferred a regular loaf.  Anyway, cut the bread in a crisscross pattern (but not all the way through the bottom) and stuff with cheese slices.  This is a bit of a process, but I found it relaxing – kind of like meditation. (more…)

Try The World – Argentina; Steak with Chimichurri, Fingerling Potatoes with Green Olive Paste

Well Dined | Try The World - Argentina

I am so far behind in my Try The World reviews, you guys, I am so sorry!  Let’s talk about this Argentina box: Bake Love Koo! coconut butter cookies (these were gone in like 2 seconds, so good); Dulcor dulce de membrillo (perfect for cheese plates); Chamana and Inti Zen teas (the dulce de leche with red fruits was really good); Memories of Patagonia Malbec wine marinade (I just spread this on crackers with mascarpone, yum); Doña Magdalena dulce de leche; Vanoli chimichurri; MQA Gourmet green olive paste.

Well Dined | Steak with Chimichurri, Fingerling Potatoes with Olive Tapenade

I decided to make a meal using the chimichurri and olive paste.  I tossed roasted potatoes with the green olive paste; then I broiled skirt steak with some of the chimichurri sauce, and added more on top.  Simple, easy, delicious. (more…)

SRC – Memorial Day Meal from A Day in the Life on the Farm

Well Dined | BBQ Beef and BLT Pasta Salad

May has five Mondays this year, which means – themed Secret Recipe Club post!  Falling on Memorial Day, the theme for this reveal is Picnic/BBQ and my assigned blog was A Day in the Life on the Farm.  Wendy and her husband are former police officers who moved out to the country and became farmers.  They treat their animals humanely, are part of an organic CSA, trade with other farmers, and live sustainably as much as possible – I am so jealous!  I dream of being a radical homemaker, but don’t have the commitment.  I was on a specific mission this month, but I look forward to perusing the blog more thoroughly.

Well Dined | Black Forest Trifle

I actually made three recipes from Wendy’s blog this weekend, in order to have a full meal for the holiday.  She had tons of recipes that are appropriate for the challenge, and I chose BBQ Beef Sandwiches, BLT Pasta Salad, and Black Forest Trifle.  Each of these was easy to make with the help of store-bought ingredients, so that I didn’t have to spend a full day in the kitchen.  And each of them was a big hit! (more…)

Rye Spaetzle with Spring Vegetables and Gruyere

Well Dined | Rye Spaetzle with Spring Vegetables and Gruyere

I love Spring. I love the flowers, and the weather (sometimes), and the resurgence of vegetables.  Spring vegetables are here and gone so quickly (if you are buying seasonally, that is), so take advantage of them while you can!  Melissa (Smells Like Brownies) and I decided to make this Spring vegetable dish because it uses spaetzle, which is a bit more fun than your standard pasta, and gruyere, which pairs so well with these veggies.

Well Dined | Spaetzle with Mushrooms, Herbs, and Duck Egg

Spaetzle is a chewy German egg noodle.  Melissa is familiar with it because she studied German.  I’ve eaten it in restaurants many times, but only made it once before this past fall.  And by made it, I mean that my friend made it with her Grandmother’s (I think) recipe and her spaetzle press.  Meanwhile, I made a vegetarian ragu with mushrooms, butter, onion, thyme, and oregano and poached some duck eggs (thank you, gorgeous Portland farmer’s market). (more…)

Milk Bar Funfetti Birthday Cake

Well Dined | Milk Bar Funfetti Birthday Cake

It was recently the birthday of my friend Melissa’s blog, Smell’s Like Brownies.  And by recently, I mean a couple of months ago…  She wanted to make the famous Milk Bar Funfetti Birthday Cake to celebrate and asked if I wanted to help.  Heck, yes, I did!

Well Dined | Milk Bar Funfetti Birthday Cake

This cake is supposed to taste like the classic boxed version, but elevated.  And the presentation is striking with naked cake layered between stark white frosting and topped with funfetti crumble.  It takes a lot of steps to achieve those things (I think this is the longest recipe I’ve ever posted), but the end result is gorgeous and tastes amazing.  Let’s dive into the process! (more…)

Vanilla Pudding Shots

Well Dined | Vanilla Pudding Shots

In my last post, I mentioned that one of the recipes that I wanted to make from my blog assignment, Pale Yellow, was Vanilla Pudding Shots.  Well, guess what? I made them!  And they were awesome (and STRONG).  I didn’t have little shot cups to put them in, so I just split the pudding among four cups for my friends.  I wasn’t able to finish mine, so be warned that they are strong!  You can mix more whipped cream in to dilute it.

Well Dined | Vanilla Pudding Shots

Just mix instant pudding mix with milk and flavored vodka, then fold in Cool Whip.  That’s it – so easy!  There is something about Cool Whip that helps stabilize things like this in a way that whipped cream can’t.  But feel free to whip your own cream and use that instead.  Top with more whipped cream and sprinkles and party on! (more…)

SRC – Blueberry Raspberry Streusel Muffins from Pale Yellow

Well Dined | Blueberry Raspberry Streusel Muffins

It’s time for another Secret Recipe Club reveal!  This month, I was assigned Pale Yellow – written by a science teacher (informal science educator/curriculum specialist?) and avid baker with two adorable turtles.

She has a TON of great dessert recipes – Brown Butter Biscoff Rice Krispie Treats, Brown Butter Banana Bourbon and Bacon Cupcakes with Peanut Butter Frosting (someone call Elvis), and Tres Leches Cupcakes with Dulce de Leche Buttercream.  She also has some yummy looking boozy recipes – Banana Leche y Cafe con Chocolate y Rum, Boozy Nutella Milkshake, Painkiller Cocktail, and Vanilla Pudding Shots.  There are also some tasty sounding savory baked goods – Roasted Strawberry Blue Cheese and Walnut Biscuits, and Caramelized Onion Bacon and Smoked Gouda Biscuits.

Well Dined | Blueberry Raspberry Streusel Muffins

I ended up settling on these Blueberry Rhubarb Streusel Muffins, except that my store didn’t have any rhubarb (not even frozen!) so I used raspberries instead.  I thought the color and tartness would be similar to rhubarb.  They came out great!  Tender and sweet, but with a little tang. (more…)

Sparkling Raspberry Cocktail

Well Dined | Sparkling Raspberry Cocktail

I’ve been working on another post about Miami Beach, but it has been taking longer than expected.  So, in the meantime, I’d like to share another cocktail with you!  I made this Sparkling Raspberry Cocktail for an Arbonne brunch party.

Well Dined | Sparkling Raspberry Cocktail

I used raspberry sorbet, a splash of raspberry merlot from my favorite local winery, and a sparkling rose.  Simple, beautiful, delicious.

One Year Ago – Lentil Salad with Walnuts and Herbs
Two Years Ago – Spanikopita Strudels
Three Years Ago – Barley Risotto with Asparagus
Four Years Ago – Spinach, Artichoke, and Chicken Casserole
Five Years Ago – Spring Shells and Cheese; Zucchini Pie

Orange Creamsicle Cocktail

Well Dined | Orange Creamsicle Cocktail

My friend made this Orange Creamsicle Cocktail for me and it was so good that I absolutely had to share it with you guys!  It is super easy to make and tastes EXACTLY like an orange creamsicle.  Enjoy!

Orange Creamsicle Cocktail
adapted lightly from Ann’s Entitled Life
makes 1 cocktail

3oz orange soda
1oz whipped cream flavored vodka
1 tbsp sweetened condensed milk
whipped cream
ice

Add vodka and sweetened condensed milk to a rocks or lowball style glass, stir to combine.

Add ice and orange soda, stir again. Top with whipped cream.

One Year Ago – Lentil Salad with Walnuts and Herbs
Two Years Ago – Spring Vegetable and Tortellini Salad
Three Years Ago – Easter Dinner 2013
Four Years Ago – Beefy Macaroni and Cheese
Five Years Ago – Couscous Dinners

Spam Mac and Cheese

Well Dined | Spam Mac and Cheese

I have talked about my growing obsession with spam in recent months.  I was looking for recipes to use it in, and found suggestions for Spam Mac and Cheese – of course!  That sounded awesome!  But the first recipe I tried didn’t turn out great.  It was probably due to the fact that I used shredded Mexican cheese blend (because that’s what I had on hand) to make the cheese sauce, and not the idea of a mornay type sauce itself, that caused it to fail.  But I was turned off to that method.

Then I made that really delicious Chicken, Bacon, and Ranch Macaroni and Cheese with Velveeta and realized this was the way to go.  Of course weird processed cheese product would go well with weird processed meat product (don’t judge me)!

Well Dined | Spam Mac and Cheese

I was right!  It came out creamy and salty and just awesome in general.  Again – I wouldn’t recommend making this a weekly thing, but as an occasional treat, it’s delicious. (more…)