Tag Archives: cheese

Thanksgiving Leftovers: Stuffing Frittata

Thanksgiving 2012

How was your Thanksgiving, everybody?

Ours was quiet, low-key and perfect- from start to finish, we had a great time filled with GREAT food. It was just me, my boyfriend and my mom and dad this year, but less people just meant more food for us 🙂

We started out with some killer Prosciutto-Wrapped Turkey Roulades– an absolutely amazing twist on the classic Thanksgiving turkey. This is literally one of the best preparations of turkey I have ever eaten and I can’t wait to try it again!

Thanksgiving 2012

Accompaniments included roasted sweet potatoes, yellow rice, roasted brussels sprouts, gravy, and of course, my family’s favorite stuffing! And for dessert, we had a very delicious pumpkin cheesecake – recipe coming later!

Thanksgiving 2012

But the best part about the Thanksgiving feast, of course, is the leftovers! This is one of my family’s newest ways to enjoy leftover stuffing, and I hope it becomes yours. This dish is such a fun and easy way to enjoy stuffing without feeling like you are rehashing just another meal. We even added some leftover roasted brussels sprouts in with the stuffing to get even more out of our leftovers!

Thanksgiving Leftovers: Stuffing Frittata
 
Serves: 8

Ingredients
  • Cooking spray
  • 2 to 3 cups leftover stuffing
  • 1 cup shredded cheddar or swiss cheese
  • 6 large eggs
  • 2 large egg whites
  • ¾ cup milk
  • ½ teaspoon mustard powder
  • ¼ teaspoon ground nutmeg
  • 2 tablespoons grated Parmesan
  • Salt and pepper
  • 1 tablespoon chopped fresh parsley leaves

Instructions
  1. Turn on your broiler.
  2. Coat an ovenproof skillet with cooking spray and place over medium heat. Put your stuffing in the bottom of pan to get it warmed up, and stir to break it up a little. Sprinkle the cheddar or swiss cheese over top.
  3. In a medium bowl, whisk together the eggs, egg whites, milk, mustard powder, and nutmeg. Pour the egg mixture over stuffing and cheese to cover stuffing. Sprinkle the Parmesan over top. Cook on stovetop over low heat for 5 to 7 minutes, then transfer to the broiler and broil for about 2-4 minutes, until egg is cooked through and cheese is golden and bubbly.
  4. Sprinkle with salt, pepper, and fresh parsley. Enjoy!

Recipe adapted from Food Network.

Thanksgiving 2012

The cool thing about this recipe is that you can use any kind of stuffing you have on hand- and it makes a perfect meal no matter what time of day!

What are your favorite ways to incorporate leftovers into delicious new creations?

Happy Eating 🙂

mally

Broccoli Cheddar Soup

Broccoli Cheddar Soup

I may have an obsession with a certain quick-service restaurant that specializes in bread. Like, really good bread. And really good sandwiches. And REALLY good soup. Their salads are good too, but honestly, we’re there for the bread. And the soup. And the soup in the bread bowls.

… OK fine. It’s Panera. I’m talking about Panera.

My favorite soup from Panera is most definitely the broccoli cheddar. Smooth, creamy, and super flavorful, this is soup is simple to make, and packs a big punch. The secret is definitely using a nice, sharp cheddar- it plays perfectly against the decadent creaminess of the soup.

And yeah, don’t forget about the vegetables here! It’s almost like a HEALTH soup when you think about all those broccoli florets, carrots, and onions in there… right? Right?

OK, maybe not. But in my opinion, everything in moderation is key. This includes indulgence!

Broccoli Cheddar Soup
 
Prep time

Cook time

Total time

 

Serves: 4

Ingredients
  • 1 tbsp + ¼ cup butter
  • ½ medium chopped onion
  • ¼ cup flour
  • 2 cups half-and-half
  • 2 cups chicken stock
  • ½ lb fresh broccoli, cut into florets
  • 1 cup carrot, shredded
  • ¼ teaspoon nutmeg
  • 8 ounces shredded sharp cheddar cheese
  • salt and pepper

Instructions
  1. Melt 1 tbsp butter in a pan over medium heat. Saute onion until translucent, then set aside.
  2. In a pot over medium heat, melt the ¼ cup butter. Add flour and whisk together quickly to form a roux. Continue to cook for 3-5 minutes, stirring constantly, then add the half & half.
  3. Add the chicken stock, and simmer for 20 minutes.
  4. Add the broccoli florets, shredded carrots and cooked onions. Reduce heat and cook over low heat 20-25 minutes.
  5. Add salt and pepper. Then, using an immersion blender, blend until smooth or to your liking. Return to heat and add cheese. Stir, together, then add nutmeg.
  6. Ladle into bowls and serve!

Recipe from Food.com.

Broccoli Cheddar Soup

What’s YOUR favorite thing to eat at Panera?

Happy Eating 🙂
mally

P.S. This is NOT a paid endorsement of Panera- I just legitimately love it there!

Review: Murray’s Cheese Bar + Food Bloggers in NYC Meetup!

Murray's Cheese Bar + Food Bloggers in NYC Meetup

I have a lot on my plate.

This is not commentary on my actual plate, although at any given time there is a lot on it. Girl’s gotta eat.

No, this is more a comment about my life. I’ve always been a do-er, someone who can’t sit still for too long without trying something new or starting and running some project or another. Between my full-time day job as a project manager, my part-time passion blogging here, and co-running an online bakery, I barely have time to catch up with friends, go to the gym (ha) or just unwind every so often.

And while I do very much value my free time, I am pretty much always dreaming about what I can do next. I wouldn’t trade my lifestyle for anything, and I’ve always maintained having a busy life leads to higher productivity than hanging around all day waiting for opportunities to come to you (That said, I do love me a lazy Sunday every so often…).

Murray's Cheese Bar + Food Bloggers in NYC Meetup

Anyways, like I said, I got a lot going on. But lately, I’ve been wanting to meet and network with other food bloggers and learn from them, share our experiences, etc. I am always trying to grow Total Noms, and make it as useful and fun to read as possible for you all- and with so much great inspiration everywhere, I want to learn and improve as much as I possibly can!

I had an absolutely lovely casual catch-up with Kayle from The Cooking Actress and Susan from Girl in the Little Red Kitchen a few weeks back, where we chatted a bit about our blogs (but mostly concentrated on devouring waffles from the Wafels & Dinges truck!), but it got me thinking- there’s gotta be more NYC-based food bloggers who have the same interests!

So, last week, I started a group on Meetup.com. I’ve been to a few meetups before, mostly for technology or UX design folks, but this is my very first time starting and organizing one on my own. We are the Food Bloggers in NYC group, and we’re over 80 bloggers strong already!

Murray's Cheese Bar + Food Bloggers in NYC Meetup

Our very first meetup took place this Tuesday at Murray’s Cheese Bar on Bleecker St. in NYC. I had never been to the Cheese Bar before, although I have stopped in the shop that is also on Bleecker a few times. And oh my goodness…. was it awesome.

Murray's Cheese Bar + Food Bloggers in NYC Meetup

Do you like cheese? Do you live anywhere within 50 miles of New York? Then get your butt down here. Seriously, check out this menu!

I ordered the mac ‘n cheese (picture up top), which was an absolutely decadent and perfectly portioned piping hot plate of PERFECTION. Made with a combination of cheddar, gruyere, and bufala mozzarella, and garnished with tasso ham and crispy onions, this was unbeatable.

Murray's Cheese Bar + Food Bloggers in NYC Meetup

Many people went with some combination of the cheese plate, which was pretty awesome. You can select specific cheeses you’d like to try, or allow the cheese mongers to prepare you a selection based on your general preferences!

Murray's Cheese Bar + Food Bloggers in NYC Meetup

Many thanks to the folks at Murray’s Cheese for hosting us- it was an absolutely amazing venue and such a fun time. What a great way to kick off our new group!

If you live in NYC and are interested in joining the meetup, check us out! I’ll be scheduling our next event soon- and I’m definitely open to suggestions. Events will run the gamut from tastings, to market outings, to cooking, photography and blogging workshops. I’m so excited about the group and can’t wait to meet more bloggers and food enthusiasts!

Happy Eating 🙂
mally

Caprese Risotto with Roasted Tomatoes

Caprese Risotto with Roasted Tomatoes

Last week, I hit up a local farmer’s market here in Jersey City. Well, OK. I didn’t exactly go on purpose… My original plan was to get tacos nearby and go home. OK, fine, my original original plan was to go to the gym, but who’s judging?

Anyways, I got out of the train station after leaving work, and emerged to find there was a bustling farmer’s market going on right around the plaza where the station lets you out. And yeah, there turned out to be a taco truck there (I indulged, obviously, going through some serious #tacolife right now). But there were so many other yummy things, I had to look around while waiting for my tacos to be made for me. In the 5 minutes I had to scout around, I picked up an eggplant and a nice handful of locally grown Jersey plum tomatoes.

It took me a little while to figure out what to do with the tomatoes (I ended up just frying the eggplant in a bout of weekend hunger) but I finally settled on making a twist on the classic caprese salad, this time in a creamy, decadent risotto. I roasted the tomatoes to get as much flavor from them as possible, used fresh mozzarella, and beautiful fresh basil. I have to say this came out even better than I expected- I never have used fresh mozzarella in risotto before, and it added a nice creamy and melty texture to the whole dish that made it really something special.

I think that’s the magic of a caprese salad any way you make it- it always ends up being a dish that is more than the sum of its parts. Using the best ingredients you can find will definitely improve the quality of the dish, and I’ll be surprised if you can keep yourself from having seconds! 🙂

Roasted Tomatoes

Caprese Risotto with Roasted Tomatoes
 
Prep time

Cook time

Total time

 

Serves: 4

Ingredients
For the Roasted Tomatoes:
  • 4 plum tomatoes, halved lengthwise with cores and seeds removed
  • 4 cloves garlic, unpeeled
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • kosher salt
For the risotto:
  • 3 tbsp olive oil
  • 2 cloves garlic, chopped finely
  • 1 shallot, chopped finely
  • 1 tsp fresh thyme
  • 1 cup arborio rice
  • ½ cup white wine
  • 3½-4 cups chicken or vegetable broth, warmed over low heat
  • ½ cup fresh mozzarella
  • ½ cup shredded parmesan cheese
  • fresh basil for garnish

Instructions
  1. Make the roasted tomatoes and garlic: Preheat oven to 450° F. Arrange halved, cored tomatoes on a baking sheet lined with parchment paper. Drizzle tomatoes with olive oil and balsamic vinegar. Sprinkle a pinch of salt over each tomato. Rub the garlic cloves in olive oil and place on the pan with the tomatoes. Roast for 30 minutes, rotating the pan once in between. When tomatoes have shrunk and are cooked through, remove them and the garlic cloves from the oven and allow to cool while you make the rest of the risotto.
  2. Make the risotto: In a large pan, heat 3 tbsp olive oil over medium heat. Add the chopped garlic, shallot, and thyme, and allow to cook for 3-4 minutes until the shallots start to become translucent. Be careful not to burn the garlic.
  3. Add the rice, and stir to coat in the oil. Season with salt, and allow the rice to “toast” for 2 minutes- this is adding a lot of flavor directly into the rice itself. Add the wine, and stir to loosen up any brown bits on the bottom of the pan. Allow to cook until wine is almost fully absorbed. Add ½ cup of the warmed broth and stir again. Continue to add broth, ½ cup at a time, once the previous addition is almost fully absorbed. Make sure you are stirring every few minutes or so as well.
  4. While the rice is cooking, carefully chop up your roasted tomatoes into ¼ inch pieces, and peel the roasted garlic and chop that up too.
  5. Once you feel the rice is cooked to the desired consistency (not crunchy, but somewhat creamy with a bite), add the roasted tomatoes and roasted garlic and stir. Add your mozzarella and parmesan, and stir again. The mozzarella will start to get stringy, but just keep stirring until everything is incorporated and it’s a lovely mess.
  6. Garnish with fresh basil, stir once more, and serve!

Happy Eating 🙂
mally

Potatoes au Gratin

potatoes au gratin

One of my boyfriend’s and my favorite things to get when we go to a steakhouse (besides the steak, duh) is potatoes au gratin. What’s not to love about thin-sliced potatoes that get crispy in the oven, between layers of decadent cheese sauce, creating a multitude of flavors and textures in each bite? That’s right, nothing.

When I tried to find a good recipe for this dish though, I could barely find anything that didn’t rely heavily on sticks of butter or cups and cups of heavy cream. However, after some serious sleuthing, I was able to uncover a recipe from one of my favorite healthy chefs on Food Network: Ellie Krieger. She always tries to bring a healthy twist to recipes, and this one is no exception. The best part: you don’t miss the extra fat and added calories at all! Continue reading