To Make Grilled Cheese


     Hi there! Today, I'm sharing a fun and spicy grilled cheese combo, to warm you up now that it's freezing outside. Grilled Cheeses go so well with soup, it's almost a cliche. This poblano + bacon filled version is now exception, and was the perfect compliment to my butternut squash soup the other weekend. Get the recipe below!


- sourdough bread

- bacon

- a poblano pepper

- white cheddar cheese

- mayo


1. Slice up your poblano, and saute it in olive oil over medium high heat until slightly blackened.


2. Mayo-up two slices of sourdough, and fill both pieces with your ingredients. Then grill in a skillet over medium heat, until both sides are brown and the cheese is melted.

* Fun tip: to get the cheese to melt faster, place a lid on your pan while it's grilling to create a steam dome. The built up steam will get the cheese all gooey!

3. Once golden on both sides, slice the sandwich down the middle and serve. Enjoy!

For a Cheese Board


     Hi guys! Over Labor Day weekend, I made this awesome cheeseboard, and I wanted to share what I used to construct it! Cheeseboards are the best when entertaining guests. With multiple kinds of cheeses, meats, vessels (i.e. crackers, breads, etc.), and extras (i.e. nuts, olives, fruit spreads), there's something for everyone.

    On this cheeseboard, I used hot pepper cheese and Vermont cheddar! The hot pepper cheese was my favorite, as I'm a big fan of all things spicy. I also included some Genoa dried salami to accompany the cheeses!

      For the vessels, I toasted sliced french bread, which is always a favorite, and added some strange but delicious french seed mango crackers. As far as extras go, I went salty with my favorite Habanero BBQ almonds (also one of my dad's favorites!) and with marinated olives! This ended up being our dinner, along with a few glasses of wine of course. Also, shout out to Cat for giving me these cheese knives for Christmas last year! They're amazing! Thanks for reading, and have a great day!

To Make Grilled Cheese


     Hey guys! I have one of my favorite and most-used recipes to share with you today. It's a blueberry grilled cheese, and I know that sounds odd. Consider this though, cheese tastes good with everything, as does bread. Also, cheese and fruit are notorious for being served together on cheese plates, and other various dishes. Something else people don't think about or haven't tried is this heavenly thing called melted brie, topped with honey. That is so good, I can't even talk about it.

      Onto the weird grilled cheese! I first tried this because of Kristen, who included it in her cookbook. While I was a little skeptical, I didn't hesitate to try it, because I rarely hesitate to try anything with cheese. I was shocked though, at how good it ended up being! It's essentially your basic grilled cheese, but filled with a homemade blueberry compote that you whip up while you grill (read: fry) your first half of your sandwich. Another note: I started using mayo a while back instead of butter, because it's healthier (depending on your mayo) and mayo by nature is spreadable. Also, there's no taste difference that I can tell, and the mayo is how people get those golden, almost burnt sides to the sandwich. Try it, and try this sandwich. You'll thank me later! Recipe below.

Recipe: yields one sandwich

- bread of your choice

- white cheese (my go-to is havarti!)

- 1/2 cup of blueberries

- honey

- mayo


Step one - Heat a skillet over medium high heat for your sandwich. Mayo your first slice of bread and toss into the pan. Put a slice of cheese on that, and heat another smaller skillet on medium high. Place your blueberries in the smaller skillet and drizzle with honey. Crush the berries with a fork and let that cook up for about 5 minutes.

Step two - Once your blueberries are cooked, pour them onto your half of your sandwich that's been cooking in the pan, then top the blueberries with your other slice of bread. Flip your sandwich once the cheese has melted, and cook for a couple more minutes. Serve with your favorite side and enjoy!

To Make Mac-n-Cheese

    Today, we have what I consider to be a life saver. As in, this mac-n-cheese recipe makes enough to feed my family and I a couple of times. The leftovers are insane! It's fairly easy to make, there's just a little whisking involved to make that delicious cream sauce. For my birthday this year, one of the gifts Brett bought me was this cookbook, The Homemade Pantry by Alana Chernila. He had very astutely noticed that in the past year or so, I had started honing in my basic cooking skills. After I had Bailey, I wanted to make sure I could provide healthy and easy meals for her just like my mom did. This book has been awesome! Alana's recipes are easy to follow and remind me of the wholesome meals I had growing up. It gives me the know-how to do exactly what I want to do for Bailey, and so far she's loved everything I've put in front of her.
    These images are only a small portion of how much this recipe yields. On top of the two ramekins, I baked the bulk of the noodle/cream mixture in a baking pan. It's so nice to come home for lunch from work and have some mac-n-cheese to heat up and enjoy, especially now that it's quite cold outside. All I'm saying is, it's nice to have an alternative to a cold-cut sandwich when it's 40 degrees. Put it to the test yourself and let me know how this recipe turned out for you!


Recipe (adapted from this recipe): yields 6-8 servings
1 pound macaroni
4 cups milk
1/2 stick butter
6 T all purpose flour
1 tsp paprika
1 tsp dry mustard
salt and freshly ground pepper
10 ounces cheddar cheese
4 ounces Gruyere cheese
2 cups breadcrumbs

1. Bring a large pot of salted water to a rolling boil then add the macaroni. When the pasta is barely cooked, drain and rinse in cold water. Set aside.
2. Preheat the oven to 350.
3. Bring the milk just to a boil in a heavy saucepan and set aside. Meanwhile, melt the butter in another heavy saucepan. Add the flour, and whisk over low heat for 3 minutes. Add the hot milk to the flour mixture, and whisk well.
4. Add the paprika and dry mustard, and whisk over medium heat for up to 10 minutes, or until sauce has thickened. If for some reason the sauce does not thicken, it's OK, it will in the oven!
5. Season the mixture with salt and pepper to taste.
6. Butter a 13×9 inch baking dish and ramekins, if using. Pour the pasta into it. Pour the cream sauce over the pasta and toss to coat completely. Sprinkle 3/4 of the cheese on top. Then all of the breadcrumbs, then bake for about 30 minutes. Then sprinkle on the last 1/4 of cheese and put it under the broiler for a few more minutes, until it turns golden. Enjoy!