Top 5 Recipes from 2018

You guys! You are so sweet to read my blog, I seriously appreciate it so much!  Today’s post is about the 5 most viewed recipes by you!  It just so happens that these recipes are also some of my personal faves and are definitely enjoyed frequently in our little home.

Photography by Allyson Regan

Number 5 on the list is Chipotle Butternut Squash Risotto, which was one of my favorite posts, especially because after we were done shooting it, my sister and I ate the rest right out of the pan! This was the perfect cozy fall dish, and used some pantry items that most people already have. Plus, goat cheese, which automatically equals cozy and fall. Who doesn’t love these kinds of recipes???

Photography by Allyson Regan

The number 4 most viewed post was Burrata: The Better Mozzarella. I was so excited to research for this post because I’m OBSESSED with burrata. I mean I’ve always loved cheese, but I first had this cheese when I was working at a country club as a cook. We served it as an appetizer with fresh heirloom tomatoes, crusty bread, basil, balsamic, and plenty of salt and cracked black pepper. Then, when I went to Italy to film that TV show, we actually went to a factory that produces mozzarella and I got to see first hand how its made! Isn’t it crazy how food can transport you back through time to those fantastic memories?

Third on the list are these Boneless Chicken Wings, and at this point, I could probably make them in my sleep. My household went through roughly 12 boxes of panko crumbs during 2018. Just kidding, I have no idea but we ate this so much this year! Not that I’m complaining, at all! This is the perfect thing to make for a bunch of guys or for any kind of sporting event. Pair it with a cold beer and you’ve got yourself a crowd pleaser.

Photography by Allyson Regan

Number 2 is the Chicken Tikka Masala from just a couple weeks ago! I loved making this dish! I think it was so popular because its one of those recipes that you might be wary of trying to make at home but my recipe is fairly simple. If you are nervous about trying a new recipe, just give it a shot! Worse case, just order pizza.

Photography by Allyson Regan

The Most viewed post from 2018 is….. drumroll please…… Peanut Butter Chocolate Chip Cookies!! Of course, the most delicious looking photos just drew viewers to my site and I don’t blame you! These cookies are so good, I’ve continued to make them since posting it. I even made them for our Christmas Cookie boxes. If you’ve made this recipe, or any recipe from my blog, I’d love to see how they turned out! Don’t forget to tag me in your photo on social media, or comment with a picture below!

Photography by Allyson Regan

I can’t wait to see what favorite new recipes 2019 will bring! Happy Cooking!

Burrata: The Better Mozzarella

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Let’s talk cheese.  If you like mozzarella and good food in general, you’ll love burrata.  Trust me. It’s creamy and fresh, texturally unique compared to other cheese, and so versatile.  If you want to learn more about the process behind making fresh cheese, check it out here!  Or you can read about it here.

Burrata is traditionally from the Apulia region in Italy and is made with water buffalo’s milk or cow’s milk.  It is a thin shell of mozzarella holding in a creamy mixture called stracciatella, which is basically cream and strings of mozzarella curd.  I first had burrata when I was in Italy and we visited a mozzarella factory.  The burrata in Italy tastes different, mostly because the cream they use is the naturally separated cream from the milk, and in the U.S., cream that is mechanically separated is normally used.  The flavor difference also comes from the type of milk used.  The burrata that you can get most commonly in America is made from cow’s milk.

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Here in the midwest, it can be difficult to track down this cheese.  My go-to place is called Martha’s Vineyard.  They usually have burrata in stock and if they don’t, they are pretty good about letting you know when they will have it next.  If you aren’t in Grand Rapids, you should be able to find it at any local specialty wine or cheese shop.

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The brand that I used for this cheese plate (let’s be real….. I ate this for lunch) is called Liuzzi Cheese,  The flavor is really great and it lends itself well to a lot of different dishes and flavors.  It is made in Conneticut, but it is owned by two Italian borthers.  My favorite thing to do is pair it with really great heirloom tomatoes, cherry tomatoes, balsamic reduction, good extra virgin olive oil, and toasted crostinis.  Oh and lots and lots of freshly cracked black pepper.

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I’ve also melted this on sourdough bread with pesto or chipotle aioli and thick cut tomatoes in a grilled cheese.  Or you can melt it on top of a seared chicken breast or top a risotto.  Either way, give it a try and I’m sure you’ll love it!

Want to read more about burrata? Check out these links below.

Bon Appetit

Fine Dining Lovers

Culture Cheese Magazine

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Enjoy!