What I’ve been making lately – May 30
Who doesn’t love a breakfast burrito? It’s a great way to try and use up what’s in your fridge. I’m looking at the picture and craving this now. If you want the recipe, you can check it out here.
Fancy Grilled Cheese
We ordered some sourdough bread from our local bakery (I am not brave enough to make my own). With this, we thought it would be fun to go ham (pun absolutely intended) with our grilled cheese. We used provolone AND swiss cheese with a slice of prosciutto and a slick of local blueberry jam. We used the mayo on the bread method. I prefer margarine tbh.
Skillet Roast Beef
We put in an order from a local butcher and with it came a 5 pound roast. We cut it in three so we could pull it out when we wanted. Even though the weather got HOT in the last few weeks, I was craving a classic roast. I heavily salt and peppered the meat before hard-searing on all sides in a cast-iron skillet. I then added garlic, vegetable stock and red wine into the skillet before putting it into a 375 degree oven until it came up to 150 degrees for a medium rare/medium doneness. The potatoes and heirloom carrots were slow-roasted in the oven. The gravy and yorkshire puddings were from packages, so I can’t take too much credit for those.
In the aforementioned bakery order, we also got a couple of pizza doughs that we stuck in the freezer for a rainy day. It was literally raining the day we made this. We made a classic pepperoni, but added a few dollops of ricotta throughout.
Smoky BBQ Bacon Burger
We wanted to put these burgers on the grill, but I guess I didn’t add enough breadcrumbs into them, because they started to fall apart. For the burgers, we used ground beef, with egg, bread crumbs, salt, pepper, Worcestershire sauce, and some chopped bacon. The bacon was cooked, and the onions and mushrooms were cooked in the bacon fat, and then barbecue sauce was added to the vegetables. You can’t tell under all of the stuff, but there is a nice piece of cheddar on there too.
Chocolate Chip Cookie Cheesecake Bars
Gaby Dalkin posted these bars in her instagram story this week, and I knew I had to make them. I’ve had one pack of cream cheese in my freezer for a while, and was never sure what to do with it. This recipe was perfect for that. I didn’t have quite enough chocolate chips, so I chopped up some Hershey’s kisses that were in the cupboard. These bars were fantastic, and Ethan has been raving about them all week. Check out the recipe here.
Pasta e Olio with Ricotta and Prosciutto
I have been LOVING ‘no sauce’ pastas lately. I find them so easy and satisfying. Pasta e Olio is incredibly simple. We were guided by this recipe, but made sure to follow our hearts. My heart told me to stir in some ricotta cheese at the very end and top it with prosciutto.