Cheesy Crackers

Sometimes you just want to sit down and eat a box of cheese its with a diet coke. But, sometimes its just too cold to go out and get some. So, what do you do? You make your own! My cheese its came out great, but they weren’t as crunchy as the original. Instead, they were more soft. I think if the dough was rolled out thinner and I let them cool off for a bit before I shoveled them in, they would have been crunchy, but alas I didn’t, so I am recommending you do! Demand yourself to wait and you will be rewarded!

Here we go:



1 cup cheddar cheese

2 tablespoons butter, at room temperature

salt and pepper

1/2 cup flour

1 tablespoon cold water

1. In a food processor or other mixer blend the cheese, butter, salt and pepper.

2. Once combined at a bit of flour at a time until it becomes crumbly.

3. Add the water and blend. You want the mixture to be moist but not wet.

4. Wrap the ball in plastic wrap and chill for 30min to an hour. While you wait pre-heat the oven to 375.

5. Once the mixture is cool, roll it out I think I did about a 1/4 of an inch, but you might want to try thinner to get the crunch.

6. Cut it with any cookie cutters you have. I used a round one, but you could use anything.

7. Place on a cookie sheet and sprinkle with salt, preferably sea salt.

8. Bake for 15min or until slightly brown. Let cool.




– If you want you can add some spices like chili powder in the beginning, or try another cheese like pepperjack for a different taste!

– And, again, let them cool before you eat!

Winter Soup

So, I promised I would post more and then I didn’t… I’M SORRY! But here I am with a nice heart soup jus in time for winter and this Noreaster that’s coming in!

The other day I was really craving Olive Garden, and since it isn’t close to my apartment, I decided to make something from home. Luckily, sausages had just went on sale at the store, so we had some to make Zuppa Tuscana, a spicy sausage soup!

Here we go,



3 sausages (preferably spicy or mild) chopped

1.5 russet potatoes chopped

1/2 Onion chopped

2 cloves Garlic

1.5 boxes chicken stock (or 1 box and half the box of water)

Chard, chopped into pieces

1/4-1/2 a pint of heavy cream

Salt and pepper

1. Start off with heating the 3 sausages in a dutch oven, to do this remove the meat from the casing and chop it up and add it to a pot with a little oil.

2. Once the sausage is browned take it out and put it in a bowl, leave the oil and bits in the pot, it will add flavor.

3. Put the pot back on the heat and add the potatoes, onion and garlic. Heat just enough to start to soften the potatoes, but not all the way.

4. Cover the mix with chicken stock and water. Make sure there is enough to cover it plus some. You want about 1-2 inches of room in the pot. If you don’t have enough chicken stock you can add water. Make sure to scrape the bottom with a wooden spoon to loosen all of the good bits at the bottom.

5. Heat on the stock covered for about 15-20 min or until the potatoes are soft.

6. Once the potatoes are ready add the sausage back, the heavy cream and chard.

7. Add salt and pepper, making sure to taste for deliciousness and heat another 5-10 min.

8. Serve hot with a loaf of crusty bread for dipping and your favorite wine!




– If you don’t have chicken stock, you can make your own! Here’s how: Put four cups water in a bowl, add salt and pepper, 1 tablespoon onion powder and 1 tablespoon garlic powder, 2 teaspoons thyme. Feel free to adjust the seasonings and add whatever else. Obviously it isn’t chicken stock, but it will add more flavor to the soup then just simple water!

– Try it with these Buttermilk Biscuits

Fried Sweet Potatoes

I haven’t written in awhile not because I haven’t been cooking. Actually, I have been more cooking lately. We decided if we eat at home for all our meals during the week we would treat ourselves to eating out on the weekend. A full meal out where we don’t feel guilty for buying extra treats like a side of fries (my favorite) or an extra beer. The problem is that the things we have been making are all the things I have posted on here already. I have had chickpea burgers so many times, but I would still have them tomorrow they are so good.

Anyway, I finally got around to something new. (and on a funny note, we actually had this as a side to… chickpea burgers.) Did I mention that I love fries? Because I do actually love fries. A lot. Almost as much as I love pizza. So, I made a new version: fried sweet potatoes. So easy and so delicious! Also, this would be a great treat for a Halloween.


Fried Sweet Potatoes

1 large sweet potato, grated

1/3 cup flour

1 egg, whisked

salt and pepper

Oil, enough to fill a pot two inches high

1. Fill a pot two inches high with oil and begin to heat it on the oven.

2. In a bowl combine the flour, whisked egg, salt and pepper.

3. Wash, peel, and grate the sweet potato. Add it to the mixture above.

4. When the oil is hot add spoonfuls of the mixture to the oil. Make sure you don’t add too many, you don’t want to over crowd the pot.

5. Heat each batch for 3-5min. I cooked them until they were very brown.

6. Remove each batch and place on a napkin to absorb the extra oil. Sprinkle with salt.

7. Plate and Enjoy!photo2



Tips and Tricks:

  • If you are making a big batch, start the oven at 200d. When you take the fries out of the pot place them on a wire rack on a back sheet and put it in the oven to stay crispy and hot. The wire rack on the sheet will allow air to circulate around the fries to keep them crispy.
  • The original recipe called for 1/2 onion chopped and 1/3 cup of flour and cornmeal each. I didn’t have cornmeal which is why I didn’t use it, and I found just 1/3 cup flour worked great. I saved my onion for chili (look out for that post coming up soon!) 

Pasta with Broccoli and Garlic

Sometimes you don’t want to make dinner, so you just turn to pasta, because its so easy. And then you get bored of pasta so you have to try something new. Here is your something new! Something easy and delicious.

Pasta with Broccoli and Garlic (original recipe is for sausage and broccoli which I would have loved to try, but didn’t have it)

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1 lb Pasta

2 bunches of broccoli (cut into florets)

1 tablespoon garlic

salt and pepper

olive oil

Parmesan cheese (or other, we used cheddar)

(Italian Sausage if you want)

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1. Boil a pot of water with salt. When it begins to boil add the broccoli florets and bring back to a boil for 5-10 min. You want the broccoli cooked, but not mushy. (While this is happening, if you are using sausage, you should heat a pan with oil and then add garlic. When heated add the sausage and cook through.)

2. Take the broccoli out, leaving the water behind. Bring the water back to a boil and add the pasta for 8-10 min. You want the pasta to be cooked, but not all the way.

3. While that is cooking, heat a pan and add the garlic, heating for a few min.  You don’t want the garlic to brown. (if you are using the sausage, you would add the broccoli to that, and skip the garlic since you already would have done it in step 1). Add the broccoli and use a masher to mash the broccoli (and sausage). If it is hard to mash add some of the pasta water (1 tablespoon) and continue mashing.

4. When the pasta is done take out a cup of the pasta water and drain the pasta. Add to the broccoli the pasta and about a tablespoon of the water and some 1/2 tablespoon of olive oil. Add some salt and pepper.

5. Mix for about five minutes. You want the pasta to be creamy, so add a little more oil or pasta water as necessary.

6. Plate the pasta and add the cheese.


Buttermilk Biscuits Round 2

About a week ago I gave you a delicious buttermilk biscuit recipe and I told you to save those biscuits for a breakfast sandwich. My, my, my, was I right. These were delicious. I made mine with sausage, cheddar cheese, and fried eggs, but you could use any kind of egg, bacon, ham, or even veggies.


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Homemade Pizza

Its almost ridiculous that it has taken me this long to make homemade pizza. I mean seriously its my favorite food. Get me a pepperoni pizza and my day is made. I could eat pizza morning, noon, and night. I got the dough recipe from Mark Bittman’s book, and again he did not disappoint. Seriously, if you haven’t gotten this book yet, you should. On to the pizza.

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I thought that I was only going to make one pizza, then I realized the recipe makes two medium pizzas, so I had to run out and get some more cheese and sauce! A very good mistake as we ate both pizzas (I know, we’re gross!) We made a veggie (green pepper, onion, mushroom and spinach) and a mozzarella, tomato, and garlic pizza.


3 cups flour + more as needed

2 teaspoons instant yeast

2 teaspoons salt

2 tablespoons olive oil

2 cups tomato sauce

2 cups grated mozzarella cheese

salt and pepper

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1. Add flour, yeast, and salt to food processor. Turn on and add through spout the 1 cup water with 2 tablespoons of the oil. Mix until a ball forms. If too wet add 1 tablespoon flour and mix for 10 seconds. If too dry add one tablespoon water. Mix for 10 seconds. Mix until slightly sticky to the touch.

2. Sprinkle flour on a work surface and knead dough until it forms a smooth ball. Grease a large bowl, place the ball in and flip (so that each side has oil on it). Cover with plastic wrap and leave for 1-2 hours.

3. Punch dough down and divide in half. Put the two halves on a floured surface, cover with plastic wrap and leave for 20 min.

4. Heat the oven to 500 degrees. Press each dough ball individually into a circular crust. You can use a rolling pin or your fingers. After each press let the dough resist and stretch back.

5. Place each crust on oiled baking sheets.

6. Spread with pizza sauce, cheese, and any ingredients (i.e. pepperoni, veggies, chicken, bacon, pineapple, anything).

7. Bake for 8-12 min, until the crust is crisp. (mine took around 30min)

Add any ingredients you want! Really experiment!


Eggplant Mozzarella Sandwich

I usually don’t take pictures of the process it takes me to make each recipe, not because I don’t want to I do, but to be honest, I am a little bit of a mess when I cook. I usually spend the entire day thinking about what I am going to make that by the time it gets there I want the end result to come so fast that my kitchen ends up looking like a storm rolled through. Its not pretty, and let’s get real the end result is what we are really waiting for! So, if you ever read this blog and think “hey I don’t know how to do that step” just let me know and I can explain or take a picture/video!

This recipe was such a mess I didn’t even want to touch my camera for fear that slimy, eggy, floury, hands would ruin it! But, of course the end result was delicious!

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Eggplant (1-2 medium sized)

salt and pepper


3 eggs whisked

Oil (I used olive oil)




Spaghetti Sauce

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This seems like a lot of steps, but it really isn’t. I just broke them down so they would be easier to digest. (pun intended!)

1. Heat the oven to 200, you will use the oven to keep the eggplant warm while you fry.

2. Slice the eggplant ends off and then make slices of 1/2 inch. I like them a little thinner so use your judgment.

3. Salt the eggplant and leave it in a colander for 30 or longer. This will bring out the bitterness of the eggplant.

4. While that stands, in one bowl put flour (I didn’t say how much, because it really depends on how much eggplant you have, start with one cup). In the next bowl whisk three eggs. In the next bowl put the breadcrumbs (again you can start with one cup).

5. When the eggplant is ready rinse it off and dry it. Then working with one piece at a time, place it in the flour to coat, then shake off the excess. Place in the egg to coat and shake off the excess. Place in the bread crumbs to coat.

6. Place the breaded eggplant on a cookie sheet and once all are done place in the fridge to cool for 10-30min.

7. While that sits you can slice your bread and slice the mozzarella and slowly heat the tomato sauce.

8. Heat in a pan enough oil to cover the bottom of the pan and then some. Once the oil is ready (flick some flour in the oil and when it sizzles immediately it is ready). Place eggplant in the pan, but do not crowd it. Heat on each side for 2-3 minutes.

9. Once cooked transfer to a plate with napkins to drain the oil and then transfer to a pan that you will place in the oven to say warm.

10. You will need to play with the heat on the pan so that the oil stays hot but does not burn the eggplant.

11. Once all the eggplant is heated you can assemble your sandwich. Eggplant, cheese, sauce, repeat if necessary.


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You can also eat the eggplant alone as an appetizer! It is so delicious!