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!

September 2018 Recap

September felt like it flew by!  The weather was so unpredictable that it truly didn’t feel like summer was over until last week.  At least not in Michigan!  So let’s take a minute to look back on the awesome things we featured on the blog.

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Photography by Allyson Regan

This guacamole was one of my favorite ways to use my grill unconventionally.  And it was so good! It’s such an interesting combination and when we posted it, you could find both corn and poblanos at the farmers markets.  When Ally and I shoot, we like to have others around to help us eat the delicious food, but we were content to take a guac-break this time and devour this whole bowl!

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Photography by Allyson Regan

Next up is my Kale and Avocado Caesar Salad, which is so simple and so yummy!  I think I ate this for a week straight before we finally posted it on the blog.  Ally loves this salad because it’s filling and easy to prep for work lunches.  You can also be so creative with this recipe, so it’s great to add it in to your meal rotation.

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Photography by Allyson Regan

I couldn’t wait to post this Eggs Benedict Recipe because its just a classic breakfast staple that I think any foodie/home cook should try!  Plus, it’s a huge crowd pleaser and it has that wow factor.  Don’t forget, always make more hollandaise than you think!

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Photography by Allyson Regan

Chipotle and Butternut Squash Risotto was the perfect segue into fall cooking and baking.  Risotto is one of my favorite dishes/meals to make and this version is definitely going to be repeated many times this fall. Can’t squash my fall spirit!

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Photography by Allyson Regan

One of the most unique posts we did this month was a wine subscription review of Bright Cellars.  This was so cool because I love this service and it was fun to share with you all!  It was a little different than the regular posts that I do, but I want to start doing some more fun posts like this!  If you have any products or services that you love that you think I should check out or review, let me know in the comments!

I know that we posted a lot of delicious recipes in September, but look for a couple more unique posts in October!

Chipotle & Butternut Squash Risotto

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Photography by Allyson Regan

It seems as though fall can’t quite make up it’s mind quite yet here in Michigan.  We had a delightfully chilly week last week, and this week is like the muggiest heat all summer!  But nevertheless, butternut squash persists, and has hit the grocery stores.  This is one of my all time favorite new recipes!

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Photography by Allyson Regan

If you know me well, you know that second only to pasta, risotto is one of my very favorite meals to make.  I fall in love with the process every single time.  The attention to detail, taking the time to toast the rice, the constant stirring, the careful eye watching for the perfect moment to serve, it’s glorious!  When I was about to turn 21, I was the most excited to be able to finally buy wine to make a proper risotto.

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Photography by Allyson Regan

Chipotle & Butternut Squash Risotto

1 large butternut squash

1 small can of chipotle peppers, in adobo

olive oil

1 cup arborio rice

3 cups of stock, I prefer chicken

2 tbsp butter

1 small yellow onion, small diced

1 clove of garlic, minced

1/2 cup good white wine

Goat cheese, optional

salt and pepper

Begin by preheating your oven to 350 degrees.  Peel and cut the squash into a small dice.  Puree the chipotle peppers with the sauce in the can until smooth.  Toss the squash with 2 tbsp (less if you don’t like a lot of spice) and a drizzle of olive oil.  Bake for about 20 minutes, or until soft.  Once cooled, puree 2/3 of the squash.

To start the risotto, begin by melting the butter in a heavy bottomed pot.  Slowly caramelize the onion and garlic, over medium low heat.  Raise the heat to medium, and add the rice, tossing it to cover well with the butter.  Cook until the rice begins to take on color and smell toasted.  Deglaze the pan with the white wine, taking care to scrap the delicious brown bits from the bottom of the pan.  This kicks off the stirring marathon.  Stir evenly, and once the wine has been absorbed, add in 1/3 cup of warmed stock.  Continue to repeat stirring and adding the stock.  The ratio of 1 cup of arborio rice to 3 cups of stock is tried and true in my kitchen, however, if you end up stirring unevenly or cooking on too high of a temperature, you may need more stock.  When you are about to add the last bit of stock, add in the squash puree from earlier.  Once the stock has been absorbed, add in the goat cheese.  If you are holding this warm for a bit, add in another 2 tbsp of butter which will help the risotto to keep from globbing together.  Yes, in addition to making risotto, we are also making up words.  Finally, taste and season to your liking.  Top each bowl with the roasted squash and more cheese.  Enjoy!

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Photography by Allyson Regan

Just a note, you probably won’t use that whole can of chipotle peppers, but save them in your fridge.  I love to add this puree to my chili to deepen the flavor, or you can toss mushrooms with this puree, oil, and brown sugar and roast to create a very umami-esque taste.