A perk of living in Boston lately is the fact that you can always count on an impending snow storm about once a week. As a result of this you have to both utilize the ingredients that you have and think ahead to grab ingredients at the grocery store that you can use for more than one meal. Recently when Boston was dealing with yet another one of these snow storms, my boyfriend Matt found this easy, tasty recipe on Food & Wine’s website for Chorizo and Potato Tacos. We already had pretty much everything except for the chipotles in adobo and chorizo, so we just had to run out to the grocery store to grab those two things. Food & Wine recipe here Ingredients that you need: 2 pounds Yukon Gold potatoes 1 1/2 pounds ground pork 1 tablespoon of kosher salt 1 tablespoon of minced garlic 1 tablespoon of sweet paprika 2 tablespoons of chopped chipotles in adobo 1/2 teaspoon of ground coriander 1 teaspoon of dried oregano, crumbled. 2 tablespoons of cider vinegar 1/4 cup of vegetable oil 12 corn tortillas, warmed. Tomato salsa, chopped white onion, cilantro and lime wedges, for serving So you start by mashing up the chorizo. […]
I will start off by saying, this recipe was originally made for my family as holiday treats. However, I got a bit busy in the last month with an exceeding large amount of traveling. This is the reason why I took a hiatus from my blogging here. Like most people, I was traveling a lot over the holidays. Add in two trips to Florida and a weekend trip to NYC and you have the reason I have been so absent in my blogging. Anyways, I loved this recipe so much that I thought about how I could repurpose it. It came to me this past weekend when I was watching the NFL playoff game between the Patriots and the Ravens (super happy the Patriots won by the way). While watching the game at House of Brews in NYC with my boyfriend, sister, and brother in law, we were doing the typical noshing on bar snacks and drinking beer. Later that afternoon I was feeling pretty full from the heavy snacks we had during the game. So I give you a simple snack that is both healthy and tasty that you could serve while watching the NFL playoff games coming up. Thanks to Popsugar for this […]
One of my boyfriend’s favorite cookies is the chocolate chip. I feel like I am always scouring recipes to find the ultimate chocolate chip recipe. I was shopping at Whole Foods when I saw the Ghirardelli chocolate chips. Now I grew up making brownies from the Ghirardelli brownie mix that my mom used to buy at Costco, and those were absolutely amazing. So long story short, on the back of the Ghirardelli chocolate chips is their cookie recipe. I decided why not try it out, and turns out it was one of the best cookies my boyfriend thinks I have made thus far. Recipe here. Also, one of the best buys I have made in the realm of food are Peanut Butter Bites from Crate and Barrel. Link here. These chocolates are amazing, dark chocolate and covered in sea salt. Pretty much all I could ever want from a chocolate because it has all of my favorite things. This is a great hostess gift to give for the holidays.
Continuing on with the comfort food theme that I touched upon last week with cookies, I decided this week since it was pretty chilly to make one of the most beloved comfort foods: mac and cheese. I looked around a bit to try to find a recipe that was a little less traditional, to elevate the flavors to a new level. This week I made Gruyere Bacon Mac and Cheese. I chose this recipe from Damn Delicious blog, recipe here. Now I wanted a thicker sauce for the mac and cheese, so I started a roux before adding in the heavy cream part of this recipe. If you do not know how to make a roux, this is a great guide: how to make a roux If you like a less creamy sauce then I would follow the original recipe step by step. This was the perfect meal for a cold November night and the best part is this mac and cheese has bacon, and everything is better with bacon 🙂