Hot or Cold Creamy Tomato and Gorgonzola Soup

A sharp and spicy twist to a classic dish.

Now that the beginning of the end of Summer is upon us and Autumn is just around the corner (yay!), my internal food-loving clock is starting to crave those comfort foods that embrace you from the inside out. Soups are my favorite all year round, but tomato soup in particular is one that I enjoy most when it's nippy outside and for some reason never fails to put me at ease.

As I mentioned in the title, this soup is not only delectable hot for the colder months, but can be enjoyed cold as well for a savory refreshment during these past HOT HOT HOT couple of days.

I added some Sriracha for the spicy/sweet yummy flavor and gorganzola for a sharp cheesy and creamy texture. Gorgonzola cheese is not for everyone, so you can certainly substitute with blue cheese or even a sharp cheddar would be delightful.

Creamy Tomato and Gorgonzola Soup

Ingredients

• 1 cup chopped tomatoes (any kind)
• 2 medium sized onions chopped
• 1 large carrot chopped
• 1 stalk celery chopped
• 1 medium potato chopped
• 2 garlic cloves crushed
• 3 tablespoons ketchup
• 1 cup tomato juice/sauce
• pinch salt and pepper to taste
• 1 1/2 teaspoons sugar (or to taste)
• handful gorganzola cheese crumbles (or taste)

Cooking Directions

1. Roughly chop all the vegetables and place in a pot of water.
2. Bring to a boil, then lower heat.
3. Simmer vegetables for 30-45 minutes or until vegetables are very tender.
4. Using an immersion blender or a separate blender, blend until completely pureed (no lumps).
5. Add salt, pepper, and sugar to taste.
6. Add gorgonzola cheese also taste.
7. Allow to continue simmering until cheese is melted in.
8. Garnish with fresh chopped basil and pork rinds.

To serve COLD: Chill in the refrigerator and add extra basil/cilantro for freshness and a dollop of plain Greek yoghurt

Storage: Freeze in chinese containers or any airtight container for up to 4 months!


I know I've been crap at updating my blog lately, but with a recent surge of inspiration (from what, I still don't know), I hope to be more consistent and rediscover my love of blogging...especially about yum yum's!

Get Your Feast On!

1st Attempt at Samosas!

As you can see, shaping the wrapper can be difficult at first but with practice only will you find success!

 
These deep fried flavor filled savory morsels of pastry goodness are simple, delicious, and satisfying-- A great snack to make for entertaining or as your contribution to a cook-out/bbq/picnic all of which tend to pop up in copious amounts during the summer months. But hey, who says you can't enjoy them all year round. No One! I love making these as well during the colder season as I liken eating these to getting a nice warm hug.

Not to mention, they're deep fried and vegetarian. Everyone wins! haha :o)

Simple and Easy Samosas

Ingredients

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 2 tablespoons butter
• 1/4 cup water
• 2 tablespoons butter/canola oil
• 1 medium onion chopped
• 4 medium sized potatoes chopped
• 3 cloves garlic minced
• 2 teaspoons ginger minced
• salt and pepper to taste
• 1 teaspoon chili powder
• 2 teaspoons garam masala
• 1/2 teaspoon turmeric
• salt and pepper to taste
• 1 teaspoon lemon juice freshly squeezed
• 1 small jalapeno pepper minced (optional)

Cooking Directions

1. For the wrapper: In a large bowl, combine flour, salt and butter until the mixture resembles fine bread crumbs. Pour in water little at a time until dough-like consistency. Form a ball. Place on a lightly floured surface and knead for 10 minutes, or until dough is smooth and elastic. Shape into a disc then wrap with plastic wrap. Set aside to rest for at least 10 minutes.
2. For Filling: Saute potatoes, onions, garlic, pepper, spices, over medium heat until potatoes are fork tender and onions are very soft and translucent. In a separate bowl, mash everything together until well combined. Set aside.
3. Assembly: Preheat oil in a deep skillet or sauce pan to 375 degrees F.
4. Roll out dough, then divide into roughly 12-15 equal portions. Shape out circles using a cookie cutter or rim of mug/cup. Cut each circle in half, then roll each half into cones. Place dollop of filling (approx. 1 tablespoon more or less) into the cones. Press together the edges until thoroughly sealed (you may have to dampen the edges with water first)
5. Cook: Slowly submerge samosas, a few at a time, into preheated oil to fry until golden brown.

Overall first attempt verdict: A SUCCESS!!

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Move Over Mae Ploy! - (Easy) Sweet Chili Sauce Recipe

How foolish of me to have posted a Lumpia recipe without even mentioning the perfect dip to go with it!!--Sweet Chili Sauce along with Sriacha are probably my 2 favorite condiments of all time (next to mayo and ketchup). Particularly with protein whether it's chicken, fish, steak, even in a BBQ sauce, and of course egg rolls, I enjoy a side of this sauce.

The bottled kind is more mild, sweet, but still extremely delicious. My version is more tailored to my more spicy and less tart preference, which is why I was so excited to have learned how to make this. I thank the youtube channel called RunnyRunny9 for the basic tips! I also added some salt for a little depth.

Now that I know just how easy it is to make this, I look forward to saving a few bucks since all the ingredients are a staple in our pantry! Feel free to try this out yourself and create YOUR perfect sauce! :o)

Homemade Sweet Chili Sauce

Ingredients

• 1/4 Cup Water
• 2 tablespoons white vinegar
• 1/2 teaspoon red chili flakes (more if you want more heat)
• 3 tablespoons sugar
• pinch salt
• 1 teaspoon cold water
• 1 teaspoon corn starch

Cooking Directions

1. Over medium heat, combine water, vinegar, and sugar in a medium sauce pot. Heat until sugar is fully dissolved.
2. Add chili flakes and salt. Wait until slightly bubbling (not full boil)
3. In a separate container (small bowl) dissolve corn starch (1 teaspoon) in cold water (1 teaspoon). Add into pot.
4. Lower heat and continue stirring until sauce thickens.

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Lumpia - Filipino Shanghai Style Eggroll

This is probably in the Top 5 most popular Filipino appetizers. You can't really go wrong with this dish. Almost everyone enjoys lumpia. Make it for movie night/tailgating or a potluck, it will be a sure hit! :o)

For this recipe, I stayed with a VERY basic version explained to me by my parents as this was more experimental/impulsive than anything. My brother doesn't eat seafood, so I omitted the ground shrimp.  This can be a little time consuming, yes, but can be prepared ahead of time for convenience. This is also a great dish to have your kids involved in the kitchen (and some extra sets of hands! hehe)

 

Shanghai Style Filipino - Lumpia

Ingredients

• 1 lb ground pork
• 1 medium jicama chopped
• 4 carrot stalks chopped
• 1 teaspoon salt or soy sauce
• 1 teaspoon pepper
• 1 teaspoon granulated onion
• 1 teaspoon granulated garlic
• 1 package spring roll wrappers (or wonton wrappers)
• 1 quart oil for frying
• optional: 1 lb shrimp ground
• optional:1 cup green onions chopped

Cooking Directions

1. Using a knife or food processor, mince carrots and jicama.
2. Combine with ground pork in a mixing bowl. Add seasonings. Combine thoroughly.
3. Assembling eggroll (refer to pictures below)
4. Deep fry 3 or 4 at a time in 350 degree F oil until golden brown on all sides (5 minutes)
5. Meat will still be slightly pink when ready. If too pink, double fry in lower heat.
6. Serve with sweet chilli sauce.

The amount of filling is up to you and how big you like your egg roll.  (If unsure - the width of your thumb)

 I ended up cutting each wrapper in half, but the process is still the same. Use water to seal the egg roll.

I dusted the surface with a little bit of flour to prevent sticking while they wait to be fried.

Get Your Feast On!

Easy 5 Ingredient Potato and Spinach Casserole

BTW, for the 5 ingredients, I did not include the spices!

This easy casserole recipe was a result of a failed plan to make gratin. Unfortunately I didn't have enough spinach or potato to build a good "gratin" foundation, so instead I improvised and created a simpler casserole instead. Luckily, it came out delicious. My younger brother who is quite the fussy eater enjoyed it so much that he kept looking for it again the rest of the night haha.

I will definitely be making this comfort meal all throughout Autumn maybe even Thanksgiving! Not pictured above, is the ground beef I decided to add last minute for its flavor, but also for more substance.

Potato and Spinach Casserole

  
Ingredients

• 3 medium potatoes thinly sliced
• 1 package (12 oz) spinach chopped
• 1/4 lb ground beef
• 1 can Progresso 3 Cheese Recipe Starter
• 1/2 teaspoon ground cumin
• 1/2 teaspoon cinnamon (or nutmeg)
• 1/2 teaspoon dried thyme
• pinch salt and paper (or taste)
• 3/4 cup bread crumbs
• 1/4 cup parmesan cheese
• drizzle extra virgin olive

Cooking Directions

1. Prepare a pot of boiling water. Add sliced potatoes and allow to slightly cook (8-10 minutes). Drain and set aside.
2. Preheat oven to broil setting 400 degrees F. Use 2nd rack from the top.
3. In a deep skillet, saute ground beef until brown. Add cumin and season with some salt and pepper.
4. Add spinach and 3 cheese sauce. Stir occasionally until spinach is fully wilted and cooked. Add cinnamon and thyme.
5. Turn off heat. Continue to stir and be sure to evenly distribute ingredients through out pan.
6. Layer slices of potato on top.
7. Drizzle some extra virgin olive oil.
8. Sprinkle bread crumbs evenly over potatoes. Follow up with sprinkle of parmesan cheese.
9. Drizzle a little bit more olive on top top.
10. Place skillet in oven and broil until top is golden brown.

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Bean and Corn Summer Salad

This salad is pretty amazing as a side to any meal this summer, but is substantial enough to eat on its own! I like the blend of sweet flavors from the corn and bell pepper, heartiness from the beans, freshness from the greens, as well as the acidity from the lime juice that packs a punch right through the warm, rich spices of cumin and chilli.

Bean and Corn Summer Salad

Ingredients

• 1 Cup sweet corn
• 1 Can (1 cup) red beans
• 1 red bell pepper chopped
• 1 green onion finely chopped
• 2 handfuls mixed greens
• 3 key limes juiced
• 2 teaspoons cumin
• 1 teaspoons chilli powder
• 1/4-1/2 cup olive oil
• salt and pepper to taste

Cooking Directions

1. Steam and cook corn.
2. Remove kernels by holding ear of corn upright with larger base on your surface and running a knife down the sides. Continue on all sides.
3. Chop all the vegetables into a bowl.
4. Mix together olive oil and spices to create dressing.
5. Toss into salad until everything is evenly coated.
6. Season with salt and pepper.

For a Mexican inspired twist substitute black beans, cilantro, and some jalapeno peppers for a nice kick!

A heat wave is in the horizon for a lot of people out East and it will be traveling into the Midwest.  Stay cool and hydrated! :)

 Get Your Feast On!

Happy 4th! - Berry Shortcake Tower of Deliciousness

It's as easy as 1, 2, 3 and you can't go wrong with the red, white, and blue!

Berry Shortcake Tower

Ingredients

• 1 store-bought angel food cake (in bundt form if possible)
• 2 Cups blueberry jam
• 2 Cups (or desired amount) whipped cream

Cooking Directions

1. 1st layer - cake
2. 2nd layer- blueberry jam
3. 3rd layer - whipped cream
4. Repeat and tada!

 If you enjoyed this (easy-peasy) recipe, also check out,

4th of July Inspired Marbled Sugar Cookies!

Hope all you Americans have a happy, fun, and SAFE, 4th of July!!!

 Get Your Feast On!

Avocado 2-Ways: Sweet & Savory

Savory.

Zingy Guacamole

Ingredients

• 3 or 4 medium sized avocados (the more the merrier!)
• 1 or 2 medium sized tomatoes diced
• 1 small small onion diced & caramalized (or cooked through)
• 2 teaspoons - 1 tablespoon Siracha (or to taste
• pinch of salt (or to taste)
• pinch of ground black pepper (or taste)
• optional: pinch of ginger

Cooking Directions

1. Simple gather ingredients in a mixing bowl.
2. Smash together until desired consistency.
3. Season and serve!

 Sweet. 

Chilled Avocado Pudding

Ingredients

• 1 or 2 medium sized avocado
• 1 banana
• 2 heaping teaspoons coconut oil
• 1 tablespoon cocoa powder
• optional: milk (as much needed to reach desired consistency)

Cooking Directions

1. Gather ingredients in a blender and pulse until smooth like pudding.
2. If it becomes too thick add a little milk to reach desired consistency.
3. Refrigerate until chilled and serve!

 Hope you enjoy!

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Mongo Guisado Style Stew

Boston Strong. Just quickly, I'd like to give a shout out to the cities of Boston & Watertown who have been so resilient throughout the past week. Also if I could I'd hug every single law enforcement official who worked tirelessly since the explosions putting their lives on the line for the safety of the people. Condolences to those lost and injured from the attack. 

 I rejoice with you all as I was glued to the TV as well as twitter for hours following the coverage of the manhunt up until the very end as they captured the perpetrator. 

Cheers to Boston!

Visit the American Red Cross website for details on you can help the victims of Boston, Texas, as well as those in my home state of Illinois who recently experienced historic mass flooding.

^_^

No excuse. So it's been quite some time since I last blogged. To be honest, inspiration has eluded me. I know that's no excuse. Inspiration is everywhere if you just look.

With a new educational adventure to be had in just less than a month, I decided to post not only one of my favorite Filipino dishes (I seem to say that about every one I've posted so far bahaha), BUT an amazingly healthy dish that I also find quite comforting for those long nights of studying as well as traveling. .  It not only does the soul good, but the body as well.


Some health benefits of mongo (mung) beans include, but are not limited to the following:

• Low in cholesterol, high in dietary fiber
• Low glycemic index for those with diabetes or are moderating sugar intake
• Contains protease inhibitors, which work to prevent tumors from forming
• Great source of protein 
• Contains high amounts of potassium and very low sodium which is ideal for controlling blood pressure.

Preference. I've seen this mongo dish cooked many different ways. I've seen it in more of a soupy consistency. I've seen it cooked with shrimp. I've seen it used with different greens (more commonly spinach). My dad cooks this with collard greens as well, but my favorite so far has been kale. I also prefer this dish to be slightly thicker--almost like a stew, so if you're Filipino and you come across this post, you're probably thinking "Whaat??" lol If that's the case, go ahead and add more broth or water to thin it out a bit.

Mongo Guisado Style Stew

Ingredients

• 2 Cups (or 1 package) green mongo beans (mung)
• 1 medium sized onion chopped
• 3 cloves garlic chopped
• 1-2 Cups pork diced
• 1 tomato chopped
• 3-4 Cups kale chopped
• 4 Cups water or broth
• 1 tablespoon patis (fish sauce)
• pinch of pepper to taste

Cooking Directions

1. Cook mongo beans in boiling water until tender. Separate 1/2 Cup of cooked beans in a bowl and mash (to thicken stew).
2. In a sauce pot, saute onions and garlic in some canola oil over medium-high heat. Add pork and continue sauteeing. Once pork is no longer pink. Add water, patis, kale, and beans.
3. Bring to a boil, then lower heat and continue to simmer until desired thickness is reached.

Serve over white (or brown) rice or alone. Enjoy!

Get Your Feast On!

Some Treats for Valentine

One can argue that it's cliche and even cheesy to give a loved one a box of chocolates for Valentine's Day and to some degree, I'll agree, HOMEMADE.....anything really...let alone, assorted chocolates is a game changer. Unless they're not into chocol...........let's be serious lol. All I know is if I got some of this any day of the week, I'd be one happy gal.

In this assortment of goodies, I've included MY version of the Hershey's White Chocolate Symphony Bar, but instead of using toffee, I made caramel brittle instead. And you can't go wrong with chocolate covered nuts & dried fruit. It all really is kinda simple to make, but the final result is  fabulous.

Assorted Chocolate Treats

Ingredients

• 1 bark semi-sweet chocolate
• 1 bark almond bark or white chocolate
• 1 cup peanut brittle
• 1 cup peanuts
• 1 cup dried cranberries

Cooking Directions

1. Melt the chocolate (white or semi-sweet).
2. Coat nuts, brittle, and dried fruit.
3. Place on a sheet tray lined with wax or parchment paper.
4. Refrigerate for at least 15 minutes or until chocolate coating has set properly. 

And here's a little something I created in the spirit of love. I drew the tree, sunset, and shadows with markers. For overall color as well as the title text, I used photoshop :)

Hope you have a lovely Valentine's Day! To me it's not only a day for lovers alone, but for love in general. So may you enjoy this day with the people or person you love the most whether it's your husband, wife, family, best friends, pets, etc! 

Get Your Feast On!

Homemade Chicken Pot-Pie & Nostalgia

Preface. Comfort and warmth: the 2 things I desperately seek for on a dark, dreary, winter day and 2 words  perfect to describe one of my favorite meals to have during times like this and that's the one and only, Chicken Pot Pie! I personally have grown up eating Marie Collander's Frozen Chicken Pot Pies, which are DELICIOUS! I've tasted homemade ones in the past and they're always good, but Marie Collander has set the bar pretty high! And yeah it could very well be a sentimental thing because we all know NOTHING beats a home cooked meal from scratch...right?? The only way I can describe it is....metaphorically lol. Each spoonful of Marie's frozen version is an anecdote; a feast not only to satiate the hunger, but a journey through memory lane and into complete nostalgic bliss. Don't judge me :D

We all do this--attach our memories, like post-it notes to certain things...everyday things: a story, a situation, a song, a day of the week, an hour in a day, a season, even a dish. And every time we touch, feel, hear, see, or in my case, taste that one thing, we remember. It's as simple as that.

 
I will never be able or even attempt to duplicate my favorite FROZEN chicken pot-pie, BUT I can certainly try and make my own version of it! :)

Chicken Pot Pie EZ

Ingredients

• 1 lb chicken chopped
• 1 large or 2 medium onion chopped
• 3 cups carrots chopped
• 1 cup cilantro chopped
• 3 cups eggplant chopped
• 3 cups mushrooms
• 3 tablespoons flour
• 3 tablespoons butter
• pinch of salt to taste
• pinch of pepper to taste
• 2 cans crescent rolls chilled
• 6 cups (more or less) chicken stock

Cooking Directions

1. Make the Filling: In a large pot, very lightly coat pan with oil over high heat.
2. Add and saute chicken until no longer pink. Take out and set aside on a separate plate/container.
3. In the same pot, saute together onions and carrots until tender. Add mushrooms and eggplant. Continue cooking (add more oil if it gets too dry). Add cilantro last.
4. Make a Rue: Add flour and continue stirring until flour is no longer powdery. Add chicken stock slowly and continuously stir. Mixture will start to thicken.
5. Lower heat to a medium-high and cover pot. Allow chicken to fully cook and until desired thickness.
6. Create Pot-Pie: Preheat oven to 375 degrees F.
7. Take crescent rolls out of can. Take dough and line bottoms of 6 inch ramekins forming a thin crust. Bake for instructional time given (about 12 minutes) or until browned.
8. Layer filling on top of crust. Then take remaining dough and blanket on top. Bake again for 12 minutes (or a little longer for crispier crust) until browned.

Get Your Feast On!

 More photos after the jump!

Grilled Corn Salsa, GO RAVENS!

Another February is upon us, which means SUPERBOWL is as well!! Woohoo!! haha I'm not gonna lie, unless the Bears are competing, I normally don't get too caught up in all the hype. I still end up watching it regardless though to see especially the half-time show hehe. With that said, I do like the Baltimore Ravens, so I'm rooting for them this year!

Here's a simple, yet tasty fun dish perfect for entertaining. I love the freshness of it as well as the spicy kick from the jalapeno :)

Spicy Grilled Corn Salsa

Ingredients

• 3 or 4 medium sized corn on the cob grilled
• 2 green onions chopped
• 1 jalapeno pepper chopped
• pinch salt (or to taste)
• pinch black pepper (or to taste)
• 1/4 cup white wine vinegar
• 1/4 cup extra virgin olive oil

Cooking Directions

1. Peel back and remove corn husks and silk. Rub corn with butter/or olive oil. Wrap corn with foil and grill for 10-15 minutes. Let cool.
2. Using the flat top of corn as a base on your chopping board. Run your knife down the sides of the corn releasing the kernels.
3. Combine rest of ingredients with corn in a nice serving bowl.

I like to serve this on some toasted bread bruschetta style or with tortilla chips and a side of some extra jalapeno chiles! :)

Check out some of my other recipes fit for Superbowl XLVII Sunday!

Pumpkin Mac n Cheese

Mexican Inspired Pork Empanadas

Ancho Chile Pork Tamales

Homemade Potstickers

Pork & Beans

Get Your Feast On!

Apple Crisp & "La Fway" :D

 Apple Crisp Moments

a haiku by Andrea V

Crunchy, sweet topping...

Autumn's cure for Winter blues

I'll save you a piece.

Let's be honest, any type of dessert/snack right out of the oven is muy perfecto during these cold winter months. Apple crisp, just happens to be a personal favorite. Speaking of cold months, it seems the snow has been actively trying to avoid the Chicago area, but like a lost puppy or kitten, eventually finds its way back home at least for little bits at a time. I'm not complaining. As much as I LOVE the snow, I have to say, it's quite a nice change of pace actually being able to enjoy it instead of trying to survive it :)


The Apple Crisp (or any crisp) really is the ultimate idealist's dessert, in that it tastes like a sinful act of gluttony, but feels like a light sweet harmless snack and with more or less only about 200 calories per serving, I'd say the latter rings most true :)

I make my apple crisp with a thicker oat topping. If you want this even more healthy, then just lessen the topping.

Apple Crisp

Ingredients

• 2 or 3 medium sized Granny Smith apples sliced
• 1 cup brown sugar
• 1 cup oats
• 1/2 cup all purpose flour
• 1/2 cup hot water
• 1/2 stick butter or margarine chilled and cubed
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• juice of one lemon
• 1 teaspoon cinnamon
• pinch of nutmeg
• pinch salt
• 1 teaspoon corn starch

Cooking Directions

1. In a sauce pan over medium-high heat, start to cook apples, 3 tablespoons of brown sugar, lemon juice, salt, cinnamon, nutmeg, and corn starch. Stir until sauce starts to thicken. Pour into baking dish. Set aside.
2. For topping: Whisk together flour, oats, baking powder, rest of brown sugar, baking powder, baking soda, and add a pinch of salt. Cut in cubed butter (using fork or fingers). Make sure butter is well incorporated in the dry mixture.
3. Using a tablespoon at a time, add hot water while mixing until doughy paste is formed.
4. Place dollops of the dough over the apples. Make sure apples are evenly topped.
5. Bake at 350 degrees F for about 45 minutes or until apples are bubbly and topping is a nice golden brown.

^_^

For the sake of being random, I present to you, "La Fway"

hahahahahahaha, thank you inter-webs for this majestic piece of art.

Get Your Feast On!

Caramelized Onion Meatballs & Spaghetti

For New Year's Eve in Filipino culture long types of food is served in abundance to promote a long healthy life in the coming year and round foods welcomes good luck all year round. I contributed Spaghetti & Meatballs, which isn't Filipino, but a dish we enjoy in our family all the time and perfectly fitted for the occasion.

The meatballs were a hit and it was so good that I actually started craving them again a few nights ago haha.

Overall, I'm very happy with this recipe. Unlike the first time around, I decided to puree the onions and basil hoping to intensify the flavor a bit more and to ensure a nice juicy meatball. Good thing I did! Both versions are delicious though.

 Caramelized Onion Meatballs

Ingredients

• 2 pounds ground beef
• 1 cup caramelized onions (click here for recipe)
• 1/2 cup basil leaves chopped
• 1 cup italian bread crumbs
• 2 eggs beaten
• 1 1/2 teaspoon salt
• hefty pinch pepper
• 1 tablespoon butter

Cooking Directions

1. Make sure all ingredients are at room temperature.
2. In a blender, puree the caramelized onions, basil, salt, and pepper.
3. In a large mixing bowl, whisk together egg and puree. Add in meat and breadcrumbs.
4. Form balls to desired size. Refrigerate for at least 10 minutes.
5. In a large frying pan coated with a little bit of butter, sear meatballs until brown on all sides. Make sure to drain all excess oil after each batch.
6. Continue cooking in oven or for this particular dish, spaghetti sauce for another 15 minutes.

Unfortunately we ran out of whole wheat spaghetti pasta, so I had to work with some canton noodles instead. You may be more familiar with these if you eat Chinese takeout like Lo Mein. It's very similar looking to spaghetti, but it's got a lot more wheat in it so it's a little more heavy.

For the meatballs, I created a puree of caramelized onions and basil seasoned with salt & pepper of course. I used just regular store bought Italian bread crumbs and eggs to bind the ingredients together.

As you can tell, we use this pan quite a bit! Might be a good time for a replacement haha!

After refrigerating meatballs for at least 10 minutes, I browned them in the pan. Be sure to drain/spoon out some of that excess oil from the meatballs as you fry them and before adding the sauce.

Normally, I stick meatballs in the oven to continue cooking, for this dish I wanted the spaghetti sauce to be infused with some of that meaty flavor, so instead I finished cooking the meatballs in the pan with the sauce.

Get Your Feast On!

Bark! It's beginning to look a lot like.....

So  much Christmas spirit this year....well, every year but this year in particular. We rummaged every inch of our storage unit aka the basement and managed to put out 99% of our Christmas/Holiday decorations. So far, it's looking good :)

The first time I ever tried Peppermint Bark was at a holiday party at work several years ago. I'm not a huge fan of mint-chocolate anything, so naturally this didn't sound appetizing at all. Surprisingly, I enjoyed every bite. I'm so happy I tried it. It's decadent, but refreshing at the same time and has become my favorite holiday nosh. I'm pretty sure this is a popular treat in general, but in case you're  not sure how to make it yourself, I included a quick and straight-forward recipe.


White Chocolate VS Almond Bark?

Now this is something I've always wondered. Does anyone else out there prefer to use almond bark over white chocolate or vice versa? I've always used almond bark in place of white chocolate and I don't really taste the difference, but I'm sure I'm wrong. I know that white chocolate dries a little bit more yellow whereas almond bark dries completely white, which I usually prefer because it's aesthetically more appealing to me and for this time of year it's just wintery and gorgeous. Oh and white chocolate tends to be a little bit more expensive, but I've always wondered, other than the color, what the difference is between the two.

If anyone knows, please let me know in the comments!

Candy Cane Bark

Ingredients

• 1/2 Cup almond bark melted
• 1 (about 1/4 Cup) crushed candy cane

Cooking Directions

1. In 10 second intervals, microwave almond bark until it's melted (be careful not to burn it!)
2. Crush candy cane and sprinkle into white chocolate. Mix thoroughly until candy cane is well incorporated.
3. On a cookie-sheet lined with wax/parchment paper, spread mixture evenly and thinly OR create cookie sized dollops.
4. Refrigerate for at least 20 minutes or until completely solidified.
5. Break off into pieces and serve!

What is your ultimate favorite holiday snack?

Get Your Feast On!