Making My Home A Haven is important to me. Sharing homemaking skills. Recipes and food. Bible Studies. This is a treasure chest of goodies. So take a seat. Have a glass of tea and enjoy. You will learn all about who I am.
“I saw this recipe on one of the many little video recipes on Facebook and I immediately put brussel sprouts on my shopping list. I made this for a small dinner party and everyone went nuts over them. Even the sprout haters!
It’s so good that I’m adding it to my Easter menu.
It cheesy and delicious and I can’t wait to make it again!”
Doing a little something different here on LLK today, okay? I’m going to need you to put your creative, inspired, competitive thinking cap on and be a good sport and play along. What would YOU make if I told you to come up with a recipe for the grill that included these FOUR ingredients?
Today I’ve taken the classic Irish mashed potato dish, Colcannon, and given it a super flavor boost with Vermont cheddar and freshly grated horseradish root! It’s made with creamy mashed potatoes, Vermont cheddar cheese, garlicky kale, fresh dill, scallions and sweet cream butter! It is a delicious twist on a Saint Patrick’s Day classic! Get the recipe below.”
Cheese is my weakness. Cupcakes don’t do it for me. Ditto for donuts. But give me a hunk of cheese and now we’re talking. One of my favorite cheeses is a raw, Basque sheep’s milk cheese, Ossau-Iraty, that I discovered at a farmers’ market in Saint-Jean-Pied-de-Port, France (before the start of my Camino de Santiago last year). I’ve looked for it in the United States, but can only find pasteurized Ossau-Iraty, which doesn’t taste nearly as flavorful as what I fondly remember.
It all started with this pumpkin (pictured above). It often goes something like this…this rather unusual looking pumpkin caught my eye. I bought it and it sat on my counter all week. What shall I do with it? Pumpkin soup? Nah. Pumpkin ravioli? Um, maybe. Pumpkin mac and cheese? Getting closer. And that’s when I came across the idea for fondue in a pumpkin. Can it be done? How will it taste?
Adjaruli (Acharuli) Khachapuri is a traditional Georgian (the country, that is), canoe-shaped bread filled with a generous amount of cheese and topped with an egg.
If you like cheese (and who doesn’t like cheese?) and bread (ditto regarding bread), then you’ll be sure to love khachapuri. Really, what’s not to like (carbs and fat)? Khachapuri is best enjoyed straight from the oven when the cheese is piping hot, bubbling, and oozy. The egg and cheese (along with butter, if you like) are stirred together to form a most decadent and delicious combination. Just slice off a piece of bread, scoop up some cheese and egg mixture and enjoy. Fair warning, khachapuri may induce a food coma, but totally worth it. Perhaps best to share with a friend.
Khachapuri is traditionally made with a Georgian cow’s milk cheese called sulguni (which I’ve read is sour and moderately salty with an elastic consistency). No sulguni to be found in Philadelphia, so I used a combination of Greek (sheep’s milk) feta, which imparts a nice brininess, and a soft (Italian) Tallegio, which imparts a fruity tang and melts well. Though, you could easily experiment with other combinations of cheese. Add herbs or even chopped spinach. There are many possibilities.
Holiday Cooking, Recipes, Sides and Such, Thanksgiving :
Classic Macaroni and Cheese
By The Taste Of The South
“This creamy, golden, and delicious side is everything you want out of Mac & Cheese. You can’t go wrong with this classic!”
” I like this dip so much I can eat it straight out of the bowl with a spoon. Except that my children love it too so either I have to hide it or eat fast before it is licked clean. All that cheese masks any spinach flavor, but I can still pretend I’m eating my green vegetables.”