Tag: recipe

Roasted Potato Breakfast Nachos

Roasted Potato Breakfast Nachos // shutterbean

I know we’re supposed to be in Thanksgiving Brainstorm Mode right now but let’s talk about the days after when you have company over at your house and you want to feed them something delicious for breakfast. Besides dipping into your leftover stash, you should make them this showstopper Roasted Potato Breakfast Nacho recipe from Joy the Baker’s Homemade Decadence Cookbook. If you haven’t bought yourself that book WHAT ARE YOU WAITING FOR??! Seriously.  I can imagine it would also be good for one of those Sunday football situations as well. My maj knows what’s up when it comes to potatoes and cheese.  I’ll bring the runny egg yolk to the situation because that’s how I roll. Teamwork!

Roasted Potato Breakfast Nachos // shutterbean

As I type out this recipe, I see that it serves 4-6 people. In my house it served two. That happens whenever meat & potatoes are involved. My husband is in heaven whenever the two things are combined and he eats as if his life depends on it. It secretly makes me happy. As you can imagine it’s hard to lose weight in my household when you have a food pushing wife.

Exhibit A:

Roasted Potato Breakfast Nachos // shutterbean

Can you really blame him? There’s Italian sausage up in that pile of potatoes. And nacho cheese and fried eggs and salsa and ALL THE THINGS.

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The Best Creamed Spinach

The Best Creamed Spinach // shutterbean

I’m not quite sure how I did it, but I was low-carb for the last two years of my college life. I know… I constantly ask myself HOW??! During this time, I had short lived tech support job at the campus computer lab. This was over 13 years ago so the internet was a different beast. At that time, I was obsessed with changing my Winamp skins and downloading TV-show theme songs on Napster.  While I was sitting in the computer lab, I remember having some weird/random craving for creamed spinach and I spent one of my whole shifts looking for a good recipe online.  That was one of the first things I made from the internet.  The image of me following directions that I printed OFF THE COMPUTER in my little college apartment is somehow burned into my brain. And here we are now… I have a food blog and have been making this dish for 13+ years.

If you’ve listened to one of our old podcasts, I think I talked about the period of my life where I ate creamed spinach like it was going out of style.  THIS IS THE CREAMED SPINACH I WAS TALKING ABOUT.  Over the years I’ve made so many versions. I’ve added shrimp and pesto. Sometimes mushrooms make an appearance. I made it with artichoke hearts and that went over well because it was kind of like a warm artichoke spinach dip. I’ve used some as a stuffing for meat dishes and I think there was a time where I mixed in some marinara and served it with chicken parmesan.  I have a tendency to make things repeatedly until I get sick of them.

The Best Creamed Spinach // shutterbean

As a result, this creamed spinach recipe has been a once a year dish for Thanksgiving but after making this batch yesterday and it NOT being Thanksgiving (YET) I’m thinking it might need to be added back into the rotation. There’s something about churning out a huge vat of food and making a whole dinner that has the power to turn you off from making/eating something. You know what I’m saying?

For this recipe, I always use frozen chopped spinach because I love the texture and the ease. The creaminess comes from the marriage of cream cheese and Parmesan. I have to say that during the Thanksgiving crunch, the creamed spinach dish sometimes gets left in the oven too long and there’s a nice crispy Parmesan crust that forms.  I don’t mind. In fact, I’m 100% into it.

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Maple Bourbon Pumpkin Butter


SHUTTERBEANVITAMIX

 Maple Bourbon Pumpkin Butter // shutterbean

I’ve made quite a few recipes that involve pumpkin butter and I almost always get a comment asking if I’ve made my own. The answer is NO, but now it is YES. Yes, I’ve made my own pumpkin butter and it’s REALLY REALLY EASY. Of course I added bourbon to my pumpkin butter, because that’s how I operate.

Maple Bourbon Pumpkin Butter // shutterbean

It’s November which means we’re all kind of expected to GO GO GO. I’m a fan of making life easy for myself. Shortcuts are always welcome and recipes that don’t take a ton of effort are my wheelhouse. I just typed wheelhouse. Sorry about that.

Maple Bourbon Pumpkin Butter // shutterbean

If you’re thinking about giving the gift of treats this year, you should really add this Maple Bourbon Pumpkin Butter to your lineup. It’s kind of an unexpected gift because somehow pumpkin gets lost under the fold of COOKIE NATION. People love a little something special they can add to their regular meal rotation.   You could pair a small jar with a bigger jar of homemade granola as a hostess gift.  I’d write a little card that says Just Add Yogurt!  Or maybe if you’re feeling adventurous, you’ll make your own?  I’m pretty sure the lucky recipient of this pumpkin butter will appreciate the smooth texture (thanks to a whirl in the Vitamix!) and cinnamon-y bourbon notes. I bet it would make an even better addition to a milkshake…

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Pumpkin Spice Overnight Oats

Pumpkin Spice Overnight Oats // shutterbean

My dear friend Andrea told me how life changing overnight oats were for her.  I had no idea what she was talking about cuz I’d never made them before. But now I have…and I’m happy to report that….

Pumpkin Spice Overnight Oats // shutterbean

They are indeed life changing. Like…I like them better than regular hot oatmeal. With an overnight stay in the fridge, rolled oats puff up and get a little chewy. They’ve got great texture and they’re not mushy like regular oatmeal.  It’s like a super easy version of muesli. You mix your ingredients together the night before and you wake up to breakfast already made for you. It’s as convenient as an automated coffee machine. You just have to remember to do it!

Pumpkin Spice Overnight Oats // shutterbean

In this version, I mix homemade pumpkin butter (I’ll have a recipe for you tomorrow!) with almond milk and some spices to make a pumpkin infused oatmeal. I topped mine with extra pumpkin butter, cinnamon toasted walnuts and some bananas for a little sweetness.

I’m obsessed, Andrea is obsessed and now you’re on your way to becoming obsessed too.

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Pesto Potato Bacon Pizza

Pesto Potato Bacon Pizza // shutterbean

Today on the internet, a bunch of us food bloggers are having a virtual Baby Shower for Jessica of How Sweet It Is.

So…. that means FOOD FOR DAYS or more like WEEKS.

The theme of this baby shower is foods that are “Trashed Up.”

Pesto Potato Bacon Pizza // shutterbean

I wanted to tip the scales of indulgence and make a pizza with

POTATOES

PESTO and….

Pesto Potato Bacon Pizza // shutterbean

BACON.

And here it is… The potatoes add a creamy element the pesto is EVERYTHING and the bacon pushes the pizza to the edge! It’s kinda like a pesto-y scalloped potato pizza situation.  I also added a few walnuts for good crunchy twist.

Congratulations, Jessica! I can’t wait to see you become a mother! Your baby is going to be the best fed child EVER.  And if you have a picky eater child like I do…. I AM HERE TO CONSOLE YOU.

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Mushroom Polenta Bites

Mushroom Polenta Bites // shutterbean

When I was a kid, my parents used to have a lot of catered parties. While my brothers spent the whole time fighting over the Atari downstairs all hopped up on soda (the only time we had it!), I was standing in a corner in the kitchen watching the caterer assemble serving platters. The assembly line fascinated me…the pace…the rhythm….the way one folds a piece of salami in half and creates a fan with it on a serving plate. To this day, I love putting together a spread because it’s like setting up a tableau. It’s a true art form!

Mushroom Polenta Bites // shutterbean

To continue our discussion about setting up an antipasti platter, I was telling you that I like to make things easy on myself and make one or two special/fancypants appetizers.  If I’m serving a dinner afterward, I scale back on the apps because I don’t even want to HEAR THAT YOU ARE FULL when I spent all this time on DINNER for us.  If only people knew how to control themselves….

But then again, maybe I should stop putting out all this deliciousness?

Mushroom Polenta Bites // shutterbean

As the first blogger course of the #BertolliGoldLabel Italian Progressive Dinner Party,  I came up with this recipe for Mushroom Polenta Bites using the Bertolli® Gold Label  Imported Porcini Mushrooms paired with White Truffle Oil sauce.  The polenta rounds are crispy on the outside and creamy on the inside. Each one is topped with the porcini & white truffle infused sauce, sautéed mushrooms and slivers of Parmesan cheese.

People will keep coming back for more!

Promise. 

 

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Creating an Antipasti Platter

Creating an Antipasti Platter // shutterbean

Every few months, Casey and I host a wine tasting at our house.  He’s in charge of the get-together (it’s his wine group afterall!) while I work on the food. Bertolli recently contacted me to see if I’d like to be apart of their Bertolli Gold Label Progressive Italian Dinner Party with a few other food bloggers. Over the next few weeks, you can follow along to see how we all hosted our own gatherings and then brought them together through a virtual Gold Label Dinner Party menu.  I thought it might be a good way to show you what goes into creating an antipasti platter for one of our wine parties- from selecting the wines to pairing food items.  As the first blogger course of the #BertolliGoldLabel Progressive Dinner Party,  I came up with an original recipe (hope you love polenta & mushrooms!) using one of their Bertolli Gold Label sauces and will post that soon.  

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Let the Sunshine In Cocktail

Let the Sunshine In Cocktail // shutterbean

We worked hard to meet our goal of arriving to Big Sur before the sun went down on Friday. But when we got there, the weather had another plan. There was an incredibly thick blanket of fog hovering over the water as we were getting settled into our hotel room. Casey poured a glass of wine and I made this drink and we went out to check out our view on our balcony and out of nowhere, this happened:

Let the Sunshine In Cocktail // shutterbean

AND IT WAS TOTALLY BECAUSE I USED AN ORANGE instead of the LIME I WANTED.

<oprah voice>

That’s TOTALLY it.

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