Recipes

Smoked Gouda & Sharp Cheddar Mac

What better thing is there to do on a night in than cook and drink wine? Nothing, I know. Cooking has the power to take my mind away from whatever’s going on and just let me focus on creating the perfect dish. That being said, I don’t do it often, cause I hate the clean up process. Last night I was inspired to make homemade macaroni and cheese, ’cause who the hell doesn’t love macaroni and cheese. I put this recipe together from a few others I found online. Check it out below!

What You Need:

  • 1 lb box of pasta (I used cavatappi)
  • 1 8 oz block of sharp white cheddar cheese (about two cups)
  • 1 8 oz block of smoked gouda cheese (about two cups)
  • 4 cups of milk
  • 4 tablespoons of unsalted butter
  • 4 tablespoons of unbleached flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 paprika
  • 1/2 teaspoon mustard powder
  • Breadcrumbs
  • Olive oil

Prep:

Make the pasta according to box directions. In a large saucepan, melt the butter on medium heat. Whisk in the flour for two minutes, until smooth. Continue whisking for another two minutes. Slowly whisk in the milk. Lower the heat to low and add in the cheese (saving about a cup), salt, pepper, and mustard powder.

Pour the pasta in a lightly greased 9x12x2 oven safe tray. Drizzle a small amount of olive oil and pour over the cheese sauce. Stir lightly to cover all the noodles. Top it with the paprika and breadcrumbs (however much you want).

Bake for 20 minutes (or until it starts to bubble) at 425º. Let it cool a little and prepare to have the most amazing cheesy goodness bless your tastebuds.

 

Recipes

Crispy Quesadilla

It’s lunch time, and I was craving a quesadilla. Obviously, I came home and made one. Follow these quick and easy steps to making this delicious, crispy quesadilla… and feel free to replace my stuffing choices for some of your own!

Ingredients

  • Large tortilla
  • Shredded cheese of choice (I used cheddar and mozzarella)
  • Mushrooms
  • Green peppers
  • Salt & pepper
  • Olive oil

Prep

In a large skillet or pan, warm up your tortilla on low heat. Move it around so the entire thing gets warmed. Simultaneously, begin sautéing your mushrooms and peppers (or whatever you decide to stuff your quesadilla with) on medium heat on another pan. Don’t forget to lightly grease the pan with olive oil and season your stuffing with salt and pepper. This should take about five to seven minutes to complete.

Once your mushrooms and peppers are about done cooking, add some cheese to half the tortilla. This pan should still be on low heat. Add your sautéed ingredients and a little more cheese. Flip over the other half of the tortilla so it begins to form.

Raise the heat just a little bit, and add about two teaspoons of water to the saucepan (pro-tip from @carbzandgarbz on Instagram!). Cover the pan and let your quesadilla warm up. After a few minutes, flip it over to allow the top to cook. Once your quesadilla is at your desired crispy-ness, you’re ready to munch out.

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This bomb quesadilla only takes about five minutes to prepare and 10-12 to cook. It’s easy, quick, and so tasty! Spice it up with different fillings and let me know how it comes out! You can also substitute the cheese for almond cheese if you don’t eat dairy.

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Happy eating,

Nicki G.

 

Blog · Food Spots

MadLove

I had the pleasure of trying out Pinecrest’s newest restaurant addition: MadLove by Latin House. I’m a huge fan of Latin House Grill, so I knew this new spot wouldn’t disappoint.

This casual-dining restaurant has a great vibe & great food options to go with it. Pick from endless protein options (including fish & veggie options!) and style them any way- tacos, bowls, quesadilla, etc. Craving a burger? They have that too. Check out their menu below.

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Everyone was asking me on my SnapChat where the f*ck  my food was from, so I had to share with you guys. Did anyone respond to the selfie I posted? No. But tacos? Over 20 people. I love my friends.

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Loaded fries & tuna poke tacos
Although a little pricey, the food was great and I’ll definitely be back again. The manager was so nice and welcoming, which made my experience at Mad Love complete. Don’t expect a sit-down-and-take-your-order kind of place; place your order at the register and one of their lovely employees will shortly bring you your meal. I give this place a 10/10 (this rating is based on nothing- ten out of ten what?). The food was delicious, the service was great, the ambiance was comfortable, and it’s in a great location. I guess that makes it a 4/4, but that sounds horrendous so we’ll stick with 10/10.

Honestly, if those quesadillas aren’t turning you on, you have issues. I ordered the veggie protein as my filling and you seriously couldn’t tell it wasn’t chicken. I strongly recommend these to anyone trying to cut back on their meat intake- or to any of my fellow vegetarians! Don’t worry vegans- enjoy the veggie tacos sans crema Mexicana or avo-lime sauce and you’re good to go.

Try it out and let me know what you think!

Love always,

Nicki G.