Our gruyère popovers are one of the most popular recipes on the blog, and frankly one of our favorite things to make, especially when we have guests. There’s nothing that says welcome, quite like the smell of fresh baked bread. We love to slice them in half when they’re hot out of the oven, and spread on a little butter, and if you’re like my husband you might add some sliced turkey or scrambled eggs to the open popover (somehow he turns everything into a sandwich 🙂 ). Popovers are magical; no yeast, no waiting for dough to rise, just a handful of ingredients, a quick mix, 30 minutes in the oven,…
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Mini Guava Cheesecake
Happy New Year, everyone!! I hope 2015 is a good year for you and your friends & family! And to kick off 2015, here is a sweet and easy recipe for you. My husband loves cheesecake, and really, who doesn’t. To reward him for all the hard work these last couple of weeks we’ve spend moving in and setting up our new home, I decided to make him a cheesecake with a Brazilian twist. The guava adds a tart and sweetness that goes great with the cheesecake. Makes two 4 1/2 inch round cheesecakes. Ingredients Graham Cracker Crumbs – 2/3 cups Cream Cheese (room temperature) – 8 Ounces Granulated Sugar – 6 Tablespoons Butter…
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Turkey Shepherd’s Pie
I hope everybody had a great Thanksgiving. We had a wonderful time with fantastic friends and of course delicious food. So we’ve been trying to find some creative ways to use all our leftover turkey. Here’s a fun turkey-filled take on the classic shepherd’s pie that gets a little help from leftover gravy and mashed potatoes. Ingredients: Makes 2 mini pies. 1 cup (leftover) turkey 1 cup petite peas 1 cup mixed vegetables 1 cup of sweet corn 1/4 cup of onions 3 cloves of garlic chopped 1/2 cup (leftover) gluten free turkey gravy 1 tbsp olive oil, salt and pepper to taste 1 cup (leftover) mashed potato (note: reserve for topping) Directions:…
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Roasted Beet Risotto
Beets are one of my favorite vegetables, and I use them in a variety of ways in my kitchen; in my favorite orange, carrot and beets morning juice, as a natural red/pink food colorant, in beet and potato gnocchi, and in one of our house favorites, an easy beet caprese salad. So why not roast some beautiful farmer’s market beets, puree them and add them to a risotto recipe for extra yumminess and a colorful cuteness. Ingredients: 1 cup pureed roasted beets (wash and wrap 2 small beets with foil and roast for 35-40 min, peel and puree in a small food processor) 1 cup of arborio rice 1/3 cup of white wine 2.5 cup…
