Cheese

Jalapeno Popper Loaded Potato Soup

/ Richelle / 6 Comments

I have taken two of my all-time favorite dishes and combined them to make the most EPIC soup of all time! Jalapeño Popper Loaded Potato Soup. If you love Jalapeño Poppers and Loaded Potato Soup as much as I do, I think this soup is really going to knock your socks off! Continue reading →

Spinach and Feta Quiche

/ Richelle / 3 Comments

Quiche me, you fool! Sorry, I couldn’t resist! Okay, lame jokes aside, can we talk about quiche for a minute?

 

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Quiche is probably one of the most versatile dishes ever. It is a great addition to a brunch menu or served with a nice salad it makes a delicious light lunch or dinner.  It’s also impressive enough to serve to company, yet it could not be any easier to make.

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This quiche has all of the flavors you would find in a traditional Spanokopita, (A Greek Spinach and Feta Pie). Loads of spinach, tangy feta cheese, onions, garlic, and dill. Continue reading →

Spaghetti Carbonara with Roasted Cauliflower

/ Richelle / 1 Comment

Spaghetti  Carbonara is a classic pasta dish that requires only a few basic ingredients, comes together in minutes, and is so wonderfully sinful it should be illegal.

 

 

There are only a few ingredients needed for this amazing pasta dish – pasta, eggs, cured pork such as bacon or pancetta, hard aged cheese such as Parmesan or Pecorino and plenty of freshly cracked black pepper. This dish is so much more than the sum of its parts. Steaming hot pasta is tossed with raw eggs and grated cheese, resulting in a luxuriously creamy sauce without the addition of any cream. I just love roasted cauliflower and I thought it would work beautifully in this dish. I also replaced the Parmesan with an aged Asiago cheese as that is what I had on hand.

Spaghetti Carbonara with Roasted Cauliflower
Recipe source: A Vintage Kitchen

Serves 2

Ingredients:

  • 1/2 medium head cauliflower, cut into florets
  • olive oil
  • 3 slices thick-cut bacon, chopped
  • 1/2 small onion, diced
  • 2 cloves garlic, minced
  • 2 eggs
  • 1/2 cup freshly grated Parmesan, plus more for garnishing
  • 1/2 lb. spaghetti
  • freshly ground black pepper
Directions:
Preheat oven to 375 F. Toss cauliflower with olive oil. Season with salt and pepper. Spread on baking sheet. Roast until golden brown – about 25 minutes. In a large pot of boiling water, cook pasta until al dente. Drain, reserving about 1 cup of the starchy pasta water. Meanwhile, cook bacon until crisp. Remove bacon with slotted spoon and cook onion in the drippings until softened. Add garlic and cook 1 or 2 minutes more. In a small bowl whisk eggs, Parmesan and a splash of the pasta water. Off the heat toss the pasta with the egg mixture, tossing together until the sauce is creamy. Add the cauliflower, bacon/onion mixture and lots of freshly ground black pepper. Arrange on serving bowls and garnish with freshly grated Parmesan cheese.