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Roasted Asparagus Herb Ricotta Crostini

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Roasted Asparagus Herb Ricotta Crostini is an easy appetizer that screams spring. Golden toasted baguette slices are topped with a creamy lemon and herb ricotta that’s been whipped to perfection. Topped with roasted asparagus, it is simple, fresh, and ideal for large gatherings. Serves 10.

Asparagus crostini on sheet pan image

Springtime is one of my favorite times of year.

It’s no fall, but it’s pretty dang close.

The changing of seasons to spring is such a welcome reward for making it through a long, cold winter. One of my favorite produce items to come into season is asparagus.

I could eat asparagus all the ways – roasted, steamed, air fried, it doesn’t matter, I will try it!

This asparagus appetizer comes together so quickly – all you have to do is roast the asparagus and make whipped ricotta in your food processor. Assembly is a flash and you can even make it ahead of time if you are going to serve it for a gathering.

And with Easter just around the corner, you could use a quick and easy appetizer option right now, am I right?

Overhead image of ricotta crostini with asparagus

ingredients

asparagus – fresh asparagus is best in this recipe since you are roasting it. Skip the frozen!

ricotta – I like to use whole milk ricotta instead of skim milk because it is much creamier.

extra-virgin olive oil – the flavor of extra-virgin olive oil is a killer complement to all the flavors in this recipe.

fresh herbs – fresh parsley, chives, and thyme is best for flavor here! If you have to use dried, cut the amount listed in half since dried herbs are much stronger.

lemon – I always recommend fresh lemon juice, which is easy because you will need the zest of a lemon as well for this recipe!

garlic – minced garlic is my go-to for recipes like this since you only need one clove.

baguette – go for a thinner baguette instead of those really thick ones you sometimes find at large grocery stores.

Image of whipped herb ricotta in bowl

this recipe’s must haves

To make the whipped herb ricotta, you will need a food processor. Be sure to have your spatula handy to scrape down the sides if you need to.

For the roasted asparagus, I like to use a half sheet baking pan with a silicone baking mat.

You’ll also need a chef’s knife and cutting board to prep all the herbs and also to chop up the asparagus after it’s roasted.

Roasted asparagus on sheet pan picture

here’s how to make asparagus ricotta crostini

roast asparagus

Add asparagus to a rimmed baking sheet lined with parchment paper or a silicone mat. Drizzle with olive oil and season with salt and pepper. Bake for 9 to 12 minutes at 425˚F until fork tender.

If you have very thick asparagus, you will need to add on up to 5 additional minutes of cook time.

Remove from the oven. Once cool enough to handle, chop into 1 to 2-inch pieces.

whip ricotta

In the bowl of a food processor, add ricotta, lemon zest, lemon juice, garlic, olive oil, herbs, salt and pepper. Puree on high until smooth. Set aside in the refrigerator until ready to use.

assemble

Spread each piece of toasted baguette with about 1 to 2 Tbsp whipped ricotta. Top with 4 to 6 pieces of asparagus. Serve immediately.

Overhead image of assembling crostini image

tips for success

same thickness. If you can, try to grab a bunch of asparagus where the spears are all a similar thickness so the cooking time is even. Primarily you don’t want spears that significantly bigger or smaller than others in the bunch!

use whole milk ricotta. For the creamiest results, I recommend using ricotta made with whole milk instead of skim milk.

use fresh herbs. Fresh herbs are a must for this recipe in my book. The fresh herb flavor is SO much better than dried, as dried is more concentrated and doesn’t taste as light and refreshing in this particular spring recipe.

Other yummy asparagus recipes to explore: Brown Butter Gnocchi with Asparagus and Peas | Asparagus Prosciutto Goat Cheese Puff Pastry Tart | Salmon Lemon Risotto with Asparagus

how do you make ricotta spreadable?

When you whip the ricotta for this recipe, it will become creamy and spreadable since it incorporates extra virgin olive oil and lemon juice! It’s super easy to spread after a spin in the food processor.

can I make this asparagus ricotta crostini ahead of time?

You can definitely make the elements of this appetizer ahead of time. I recommend making the whipped ricotta and roasting the asparagus beforehand. You can store them separately in containers in the refrigerator. Simply assemble on toasted slices of baguette when ready to serve!

Need some more inspiration for starters? Check out my appetizer recipes page!

Asparagus crostini for spring image

how to serve roasted asparagus ricotta crostini

Crostini is such an easy appetizer to whip up for a spring meal! There are several recipes I like to pair with it, depending on the occasion you are making it for.

seasonal tip

When shopping for asparagus, make sure the stalks are firm to the touch and have a smooth texture. They should be rich in green color and the tips should not be brown. Be sure to trim the bottom of the stalks before roasting!

Asparagus crostini on sheet pan image

Roasted Asparagus Herb Ricotta Crostini

Yield: Serves 10
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Creamy herb ricotta and roasted asparagus make this spring crostini a standout!

Ingredients

Asparagus

  • 1 lb asparagus, ends trimmed
  • 2 tsp olive oil
  • Salt and black pepper

ricotta

  • 1 lb fresh ricotta
  • 1 tsp finely grated lemon zest
  • 2 Tbsp fresh lemon juice
  • 1 garlic clove, minced
  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  • 1/4 cup parsley leaves
  • 1/4 cup roughly chopped chives
  • 1/8 cup thyme leaves
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 baguette, sliced and toasted

Instructions

  1. Preheat the oven to 425˚F. Line a rimmed baking sheet with parchment paper or a silicone mat.
  2. Add asparagus to the baking sheet, drizzle with oil and season with salt and pepper. Bake until fork tender, about 9 to 12 minutes (you may need to add up to 5 minutes cook time if you have thicker asparagus).
  3. When cool enough to touch, chop into 1 to 2-inch pieces. Set aside.
  4. In the bowl of a food processor, add ricotta, lemon zest, lemon juice, garlic, oil, herbs, salt, and pepper. Puree until smooth and creamy. Set aside in the refrigerator until ready to use.
  5. Spread each toasted slice of bread with 1 to 2 Tbsp herbed ricotta. Top with 4 to 6 pieces of asparagus. Serve.

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© Meghan Y.
Cuisine: Spring / Category: Appetizer

Herb Crusted Rack of Lamb with Red Wine Sauce

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Herb Crusted Rack of Lamb with Red Wine Sauce is THE holiday meal you’ll serve year after year (and that the entire family will beg you for every single time). The herb rub on the lamb brings out the delicious gamey flavor, and the red wine sauce is just the right savory, sultry sauce to top it all off with. It’s a dinner party hit, every single time!

To me, a frenched rack of lamb screams sophistication – it’s beautiful, hearty, and impossible to resist. I especially love to see my guests faces when I present a roasted rack on the table.

Their eyes light up because they know they are in for a meal they will remember for months to come.

Seriously, it’s. that. good.

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Red Wine Jus

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Red Wine Jus is the best sauce to serve with savory and hearty meats! It is incredibly simple to make, with red wine, beef stock, and fresh rosemary. You can make it ahead or while your meat is cooking! Makes 1 cup.

Red wine sauce in a bowl with rosemary picture

This red wine jus is one of those recipes I’ve carried with me since I first made a rack of lamb, but I never dedicated an entire post to it for some reason.

I suppose I thought it didn’t warrant it’s own recipe post, but then I started using it for so many other recipes (like herb crusted rack of lamb and slow cooker garlic rosemary pot roast).

When you are making something time and tie again, you realize that the dang sauce needs its own dang post!

Red wine jus is savory and full of bold flavor, making it a delicious accompaniment for all those hearty meats you love from steak to lamb and everything in between.

It’s downright sumptuous and it’ll transport your meal to a whole new level.

Unlike other recipes, this is incredibly easy to make and doesn’t require a long time to cook down. Since it’s a small batch (made to serve about 4 to 6), it’s quick to make and the cornstarch gives you a little shortcut which I always appreciate.

Bowl of sauce made from red wine image

ingredients

garlic – garlic is a must for EVERYTHING, so I have a jar of minced garlic living in my fridge at all times. No smelly hands, no peeling garlic. The best shortcut to pay for, in my opinion.

red wine – for this recipe, I recommend a full-bodied red like a Cabernet Sauvignon or Shiraz. You can also use a Bordeaux or a Chianti if you prefer.

beef stock – use homemade or store-bought! I do not recommend using hot water and a bouillon cube, unless you make it before adding it to the recipe.

butter – you can use unsalted or salted butter for this! You’ll season with salt and pepper to taste at the end, so either works.

rosemary – definitely use fresh rosemary! Dried is ok in a pinch (use half the amount listed), but fresh tastes so much better.

cornstarch – this is used as a thickening agent for the sauce.

Rack of lamb with a side of sauce image

this recipe’s must haves

This recipe is SUPER simple, so you don’t need a lot of tools to get the job done.

First, you’ll need a chef’s knife and cutting board to chop the fresh rosemary leaves.

To make the sauce, you will need a saucepan, a wooden spoon, and a whisk.

here’s how to make red wine jus

brown garlic

In a medium saucepan, heat the olive oil over medium-high heat. Once the oil is shimmering, add the garlic and brown. This will take about 1 minute.

add cornstarch

Stir in the cornstarch well, until the garlic is coated.

add liquid

Slowly whisk in the wine and beef stock. Simmer and cook while stirring frequently, until the mixture is reduced by half. This will take about 5 to 7 minutes.

finish sauce

To finish the sauce, stir in butter and rosemary until the butter has melted. Taste the sauce and season to taste with salt and pepper (I usually add a nice pinch of each).

Keep the sauce warm over low heat until you are ready to serve it.

Pro Tip! Make it ahead of time! This red wine jus stores for up to three days, so it’s great to make before you plan to serve it, especially if you have company coming over. Check the details on how to store and reheat it at the bottom of this post, just before the recipe card!

Red Wine Jus in a bowl picture

tips for success

give it time to reduce. This sauce will not be a thick gravy, but it will thicken as it cooks. Make sure you give it the time it needs to reduce enough to coat the back of a spoon well.

use a good wine. I highly recommend using a wine that you would be happy to drink. Not only because you will have enough leftover to enjoy yourself, but also because of the flavor it imparts in the sauce. It doesn’t need to be high end, but don’t buy the cheapest bottle you can find.

the alcohol burns off. For those wondering, the red wine is boiled and reduced which drives off any alcohol. The concentrated flavor is delightful, but it’s alcohol-free at the end.

Other tasty red wine recipes to explore: Red Wine Slow Cooker Short Rib Ragu | Slow Cooker Garlic Rosemary Pot Roast | Chorizo Potato Croquettes with Red Wine Dipping Sauce

Rack of lamb with red wine sauce image

what red wine is best to use?

For a red wine jus, I recommend using a full-bodied red like a Cabernet Sauvignon, Shiraz or Chianti. A Cabernet Sauvignon is my personal favorite – just be sure to grab something you will enjoy drinking because you’ll have some leftover from the bottle to pour into a glass for yourself!

can I make this non-alocholic?

If you prefer not to use red wine in your recipe at all, you can replace the red wine with an equal amount of beef broth. You won’t get the same flavor profile so it really isn’t a red wine jus at that point. It’s more of just a beef jus, but it still makes an excellent sauce. I would only recommend using beef broth – do not use chicken or vegetable broth.

Need some more inspiration for meaty entrees to serve with this red wine jus? Check out my meat mains recipe page!

Overhead image of Red Wine Jus

how to serve red wine jus

I love poached eggs served simply on a slice of toast spread with avocado and topped with some red pepper flakes! If you are looking for some recipe ideas, of course you know I’ve got you covered.

how to store and reheat

You can make this red wine jus ahead of time! Simply cool before storing in an airtight container in the refrigerator. The sauce will keep for up to three days. Reheat in a saucepan over low heat until warmed through.

Red Wine Jus in a bowl picture

Red Wine Jus

Yield: Makes 1 cup
Prep Time: 2 minutes
Cook Time: 10 minutes
Total Time: 12 minutes

The perfect sauce for any red meat!

Ingredients

  • 2 tsp olive oil
  • 2 cloves garlic, minced
  • 1 tsp cornstarch
  • 1 cup red wine (Cabernet Sauvignon or Merlot works well)
  • 1 cup beef stock
  • 2 Tbsp butter
  • 2 tsp rosemary, chopped
  • Salt & pepper

Instructions

    1. In a medium saucepan, heat the olive oil over medium-high heat. Add the garlic and brown slightly, approximately 1 minute. Add in the cornstarch and stir until the garlic is coated. Pour in the wine and beef stock.
    2. Allow the mixture to reduce by half, approximately 5-7 minutes. Stir in the butter and rosemary and season with salt and pepper to taste.
    3. Keep warm over low heat until ready to serve.

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© Meghan Y.
Cuisine: Comfort Food / Category: Sauce

Monthly Slice

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Baby in april on firetruck bouncy image

I am having a hard time accepting that today is the first day of April… Don’t get me wrong, I am THRILLED that spring has finally arrived!

Well maybe not thrilled about the amount of mud that the dogs have tracked into the house, but I digress…

It’s just… how is it APRIL?! The year seems to be flying by so quickly. Granted the last two years at this point in the year, things we wayyyyy slower with either a lockdown or a self-imposed lockdown with an infant LOL.

It’s wild to think this time last year, this little boy was a smoosh that wasn’t quite sitting up on his own. Now with a healed leg and a toddler attitude, I’m pretty sure he’s already ready to drive a car.

This month has been filled with a few colds, allergies, tons of cooking, exhaustion, the Man starting a new job, and me trying to figure out if social media is even worth the effort at this point (I’ll be honest, it’s a pain point, if you couldn’t already tell!). So let’s take a little break from food and chit chat about the random variety of things that have been on my mind lately!

come listen!

I’m over on my friend Jacqueline’s podcast, The Art of, this week! On this episode we are kicking off a new season by chatting about seasoning eating and menu planning for spring. Click here to listen.

song of the week

Song of the Week is a flashback to juggernaut by Dustin Kensrue. I’ve been really big into the music I listened to about 5 years ago for the latter half of this month. I think it’s the sunshine and warm weather, I always go back to my favorites at this time of year.

foodie things

Strawberry cupcakes need to be on everyone’s baking list. 

I love that these double chocolate banana muffins are healthy (gluten-free and vegan too!), because that means I can eat two for breakfast, HA.

Banh mi hot dogs? GENIUS.

These gooey chocolate chip cookies are living in my head right now… Should I make them this weekend?

I just need to get to happy hour for this campari gin sour!

Adobo chicken enchiladas are going on the meal plan next week for sure. 

Lemon cheesecake – if this doesn’t scream spring I don’t know what does!

One pot sun-dried tomato pasta is also going on the menu for next week.

inspirational things

Loved reading this guide to saying no without guilt. I think it’s a must-read for people pleasers like myself!

Quotes about finding yourself. I’ve been feeling a little lost with this whole transition from baby to toddler, tbh. It’s a hard one and it’s so easy to just lose yourself in only being a mom… anyone else feel like that?

How mindfulness helped me become my own best friend. Well worth the read. 

Best toddler books for anyone with toddlers out there (or soon-to-be toddlers!).

fun things

Here’s what’s coming to Netflix (and leaving) in April. The Home Edit coming back for a new season sounds like I’ll be going through another round of organization soon… What are you excited to watch?

Here’s every zodiac signs horoscope for April 2022. I’m gonna be honest, it’s not looking super great for us Libras and I don’t know how I feel about that lol

Spring guide to caring for indoor plants… because I kill my plants and am trying to not this year!

spring kitchen must-haves for April

There are a few new products that I have my eye on for Spring cooking this year…

Staub just came out with a GORGEOUS blueberry collection that I am loving! A cast iron skillet is always a must in my kitchen, but this stackable 4-piece set is all the cast iron you could ever need, plus it’s a space-saver.

Speaking of Staub, I was SHOCKED to see this set of two oval bakers on sale for $50! Perfect for sides, casseroles, and spring desserts.

If you need some new highball glasses, these are currently 50% off and they are stunning for spring cocktails (like this gin sling). 

it’s April and easter is coming…

Easter is just around the corner, so I have to give you some inspiration to get the ball rolling, right?!

Bite taken out of carrot cake cookie photo
Strawberry Rhubarb Gin Fizz Cocktail in a coupe glass for April
Sliced stuffed leg of lamb for dinner
Smoked Salmon Avocado Cream Cheese Pastries
Lemon Rosemary Meringue Tart | cakenknife.com #dessert

Carrot Cake Cookies

Strawberry Rhubarb Gin Fizz

Herb Goat Cheese Stuffed Leg of Lamb

Smoked Salmon Cream Cheese Pastries

Lemon Rosemary Meringue Tart

Instant Pot Poached Eggs

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Instant Pot Poached Eggs are the easiest way to make poached eggs and they come out perfectly every single time! You get a perfectly runny yolk in mere minutes, make the breakfast luxury totally attainable. Serves 4.

Poached egg on a plate image

So I did a breakfast challenge over on social for 30 days a couple of months ago, and it was kinda life-changing.

I spent 30 days making sure I made breakfast in the morning – some mornings were just granola and milk, others included poached eggs that I made in the Instant Pot.

It all started with me seeing someone mention how they make their poached eggs in the Instant Pot for eggs benedict, but I was reallllly craving one on top of avocado toast. I made it and, after a little trial and error, I figured out the PERFECT recipe for success.

There’s something about a poached egg that just elevates any dish! You can make them in bulk for your favorite brunch. It’s especially handy when you are hosting a gathering!

My pro tip? Be sure to test one egg at 2 minutes in the Instant Pot to see the results. Some people don’t like their eggs as runny (but I sure do!), so you may need to add 1 to 2 minutes. Once you have the minute time nailed down for your preference, you can cook as many as you can fit in the Instant Pot insert at one time without changing the cook time. If it works for one egg, it will work for more!

Turkish eggs overhead image with bread

ingredients

eggs – eggs are the star of the show here! I like to use large eggs.

cooking spray – you can use any brand here, but cooking spray is best for greasing the cups so the eggs don’t stick. I’ve tried olive oil and butter, but neither work as well as cooking spray.

water – regular water, no need to filter it or anything. It’s just going in the bottom of the Instant Pot!

this recipe’s must haves

I really like the Instant Pot Duo or Instant Pot Pro – both work great and are super reliable. I’ve had mine for years now and it still works perfectly! The best appliance in my kitchen, for sure.

For cooking the eggs, I highly recommend picking up a set of these silicone egg cups. They are easy to use and store, make the best shaped eggs, and hold up really well to stand the test of time.

Of course, you can also use glass custard cups or small ramekins if you prefer, but the shape of the eggs will be a little weird in the end.

Silicone egg cup and glass custard bowl imge

here’s how to make instant pot poached eggs

prep cups

To prep the cups for the eggs, lightly spray them with cooking spray.

Add one cup of water to the base of your Instant Pot, then place the cooking rack inside.

Add the cups to the rack and crack one egg in each cup.

cook

Cook on high pressure for 2 to 4 minutes, depending on how well you like yours cooked. For me 2 to 3 minutes is perfect because I want the yolk to be perfectly runny.

If you prefer yours a little more jammy, then cook them for 4 minutes. At 5 minutes, there is no runny yolk at all.

Silicone Egg Cups in Instant pot image
Eggs cooking in the Instant Pot image

tips for success

use cooking spray. cooking spray works the best instead of melted butter or olive oil. You could try using melted coconut oil, but I haven’t tested that before.

cook one egg or four eggs. the cooking time remains the same whether you are cooking one egg or filling the Instant Pot with however many you can fit.

release pressure immediately. It’s important to release the pressure immediately once the timer has gone off. If you don’t the eggs will keep on cooking and the yolks will get harder.

Other tasty egg recipes to explore: Cheesy Ham Avocado Egg In a Hole | Mexican Bacon Egg & Biscuit Bake | Ratatouille Hummus Toast with Soft Scrambled Eggs | BLAT Eggs Benedict

Instant Pot Poached Eggs on plate image

can I make instant pot poached eggs ahead of time?

You might think it’s impossible to prep poached eggs ahead of time, but it isn’t! Get out a bowl of iced water. Once your eggs are done poaching, remove them from the cups and place them gently in the water. They will keep for up to two days!

When you are ready to reheat them, bring a saucepan of water to a boil. Remove from heat and lower the chilled eggs into the pan for about 30 to 60 seconds until warmed through. Be sure not to overcrowd the pan! If you are working in batches, bring the water back to a boil between the batches if it cools off too much.

If you are planning to make the eggs ahead of time I recommend cutting the cooking time to 2 minutes to ensure the yolks won’t harden after reheating.

Need some more inspiration for breakfast? Check out my breakfast recipes page.

Instant Pot Poached eggs on yogurt image

how to serve instant pot poached eggs

I love poached eggs served simply on a slice of toast spread with avocado and topped with some red pepper flakes! If you are looking for some recipe ideas, of course you know I’ve got you covered.

Poached egg on a plate image

Instant Pot Poached Eggs

Yield: Serves 4
Prep Time: 2 minutes
Cook Time: 3 minutes
Total Time: 8 minutes

Perfectly poached eggs just got insanely easy.

Ingredients

  • Cooking spray
  • 1 cup water
  • 4 eggs

Instructions

  1. Grease four silicone egg cups or ramekins with cooking spray.
  2. Pour water into the insert of the Instant Pot. Place the cooking rack inside.
  3. Add the greased cups on top of the rack. Crack one egg into each greased cup.
  4. Close the lid and seal. Cook on High pressure for 2 to 4 minutes. At 2 minutes, you will have a completely runny yolk. At 3 minutes, the yolk will be slightly jammy on the edge and the yolk will still be runny. At 4 minutes, the yolk will be slightly runny but more jammy in the middle.
  5. Manually release pressure once cooking is done. Gently remove eggs from cups (they should just slide out*) and serve.

Notes

*if the eggs don't slide out, gently run a butter knife around the edge of the cups to loosen them. They should easily come out after that. If not, you did not use enough cooking spray to grease the cups.

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As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

© Meghan Y.
Category: Breakfast

Chipotle Chili

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Chipotle Chili is a smoky simple meal that can be made on the stovetop, in the crockpot, or in the Instant Pot! No matter how you prepare it, this spicy dinner is one that screams for your favorite chili toppings. Serves 4.

I LOVE CHILI.

Chili is just the best. It’s the ultimate comfort food for me. I can vary the toppings, there are endless recipe options, and it’s a one pot meal that never takes too long (or too much effort).

Lately, the weather here in Denver has been so up and down, so I wanted to squeeze in ONE MORE warm and comforting soup before completely leaning into the spring recipes I have planned.

I’m sure there’s a least one more snowstorm in our future here…

So I reached for the chipotles in adobo that are always lingering in my pantry. Chipotles are such an easy way to add flavor to soups, marinades, sauces, and more. They are smoky and spicy, giving an added depth of flavor to whatever you are cooking.

In combination with the beef, beans, tomatoes, and spices, this chipotle chili is savory, spicy, and totally addictive. I can tell you with confidence, if you are a chili fanatic like I am, you are going to be making this recipe over and over again.

Chipotle beef and bean chili in a bowl with cheese

ingredients

onion – I use white onion for this recipe, but you can also use yellow onion if that’s what you have on hand.

bell pepper – the bell pepper gives so much flavor to this chili! I used red, but you could also use yellow or orange.

ground beef – for this recipe, I use lean ground beef (80-90%).

beans – a combination of chili and kidney beans.

tomatoes – I highly recommend using fire-roasted tomatoes! The flavor is more robust than regular diced tomatoes.

chipotles – both the chipotles and adobo sauce from the can are used in this recipe to make it smoky and spicy.

spices – I use a combination of salt, pepper, cocoa powder, ground cumin, chili powder, paprika, garlic powder, and dried oregano.

Overhead picture of soup in bowls with a spoon

this recipe’s must haves

The beauty of this recipe is that it can be made on the stovetop, in the slow cooker, or in the Instant Pot!

If you are making it on the stovetop, I like to use a Dutch oven.

No matter what way you make the recipe, you’ll also need a chef’s knife and cutting board to prep the veggies.

I really like the Instant Pot Duo or Instant Pot Pro – both work great and are super reliable. I’ve had mine for years now and it still works perfectly! The best appliance in my kitchen, for sure.

Spoon in a bowl of chipotle chili with cheese on top image

here’s how to make chipotle chili

sauté veggies

Start by sautéing the vegetables in oil until they begin to soften. This takes about 3 minutes or so.

brown beef

Once the vegetables are cooked down a bit, add the beef and cook it until it’s browned. This will take about 4 to 5 minutes or so.

cook

Depending on the cooking method you choose, here’s the way to do it!

Instant Pot – add all the other ingredients to the instant pot after cooking the vegetables and beef on the Sauté setting. Stir it all together and cook on High pressure for 20 minutes. Manually release pressure and serve.

Stovetop – after sautéing everything together, add the rest of the ingredients and bring it to a simmer. Cover and cook on a simmer for 30 to 45 minutes. Serve.

Crockpot – after sautéing the vegetables and browning the beef in a skillet on the stove, add the ingredients to the crockpot with everything else. Cook on High for 4 hours. Serve.

Overhead image of chili in a bowl with a spoon

tips for success

use fire-roasted tomatoes. I love the flavor that fire-roasted tomatoes bring to the party for this chili (really for ALL chilis, to be honest). However, if you don’t have them handy or can’t find them, you can use regular diced tomatoes.

if you are doing it on the stovetop, let it simmer as long as possible. Definitely make sure to simmer this chili for 30 to 45 minutes! I recommend going the full 45 minutes if you can because the flavor just gets better. Heck, you can even let it simmer for a couple of hours if you want to!

meal prep for the win. Chili will stay good in the freezer for 4 to 6 months! An easy way to meal prep is to double this recipe and store the extras in the freezer for a quick meal when you are in a pinch. Pro tip: store them in individual servings so you can also grab and go for lunches!

Other tasty chili recipes to explore: Instant Pot Carne Asada Chili | Slow Cooker Queso Chili | Creamy White Chicken Chili | The Best Taco Chili

Overhead image of chili with chipotles and spoon

can I use ground turkey instead of beef?

If you are looking to lighten this chili up, or if you just don’t like beef, you can substitute turkey out for the beef. Brown it in the same way you would brown the beef and proceed with the recipe as listed.

can I make this chipotle chili ahead of time?

You sure can! This chili can be made up to 2 or 3 days ahead of when you plan to serve it. Cool it after making it, then store in an airtight container in the refrigerator.

Want to freeze it? Cool it down and store in individual servings in freezer bags! All you have to do is defrost it in the refrigerator overnight and reheat the following day.

Need some more inspiration for soups? Check out my soup recipes page.

Shredded cheese on top of soup in a bowl image

what to serve with chipotle chili

For chipotle chili, make sure you have alllllll the toppings! This includes sour cream, your favorite shredded cheese, chopped cilantro, Fritos or tortilla chips, sliced jalapeño, and whatever else you can think of. But don’t forget about…

  • The cocktail! A simple and straightforward chili lime margarita is the ideal pairing for this smoky and savory chili.
  • Want a festive dessert to close out the meal? These churro cheesecake taquitos are a sweet take on the traditionally savory recipe! The cinnamon sugar on the outside is the tastiest finishing touch.
Overhead image of chili in a bowl with a spoon

Chipotle Chili

Yield: Serves 4
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Smoky and spicy, this chili is a staple recipe that you'll make over and over again!

Ingredients

  • 1/2 tsp olive oil
  • 1/2 white onion, diced
  • 1 red bell pepper, diced
  • 1 lb ground beef
  • 1 16 oz can chili beans
  • 1 16 oz can kidney beans
  • 1 16 oz can fire roasted tomatoes
  • 3 chipotles in adobo, chopped
  • 2 Tbsp tomato paste
  • 1 Tbsp adobo sauce
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp cocoa powder
  • 1/2 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp paprika
  • 1/2 tsp garlic powder
  • 1/4 tsp dried oregano

Toppings

  • Sour cream
  • Shredded sharp cheddar cheese
  • Cilantro

Instructions

  1. Instant Pot - Add oil to insert and set on Saute setting. Once hot, add onion and pepper. Cook, stirring occasionally, until softened, about 2 to 3 minutes.
  2. Add beef and cook until browned, about 4 to 5 minutes. Turn off Instant Pot.
  3. Add remaining ingredients, stirring to combine. Cook on High pressure for 20 minutes. Manually release pressure. Serve warm with your favorite toppings.
  1. Stovetop - Add oil to a Dutch oven and heat over medium-high heat. Once hot, add onion and pepper. Cook, stirring occasionally, until softened, about 2 to 3 minutes.
  2. Add beef and cook until browned, about 4 to 5 minutes.
  3. Add remaining ingredients, stirring to combine. Bring the chili to a simmer and cook for about 30 to 45 minutes, stirring occasionally. Serve warm with your favorite toppings.
  1. Slow Cooker - Add oil to a medium skillet and place over medium-high heat. Once hot, add onion and pepper. Cook, stirring occasionally, until softened, about 2 to 3 minutes.
  2. Add beef and cook until browned, about 4 to 5 minutes. Remove from heat and add to slow cooker insert.
  3. Add remaining ingredients, stirring to combine. Cook on High for 4 hours. Serve warm with your favorite toppings.

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© Meghan Y.
Cuisine: Comfort Food / Category: Soups and Stews

Gin Sling

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The Gin Sling is a classic cocktail with just the right amount of bitters to go down smooth. This is exactly how I class up happy hour in my house! Makes 1 cocktail.

Gin sling cocktail in a glass image

There’s no happier hour than cocktail hour, right?

It’s the happiest hour in my book at least. That moment when you walk through the door, slip into PJs, make yourself a smart drink and breathe for the first time in 12 hours.

Or is that just me?

Note: this post is an updated version from the original published on December 3, 2015.

Hand holding gin cocktail overhead image

I’m sure none of you are surprised that I keep floating back to the classic cocktails. Old-fashioned’s and Manhattan’s have been the main go to’s, but now I’m all about the gin sling. I’m already a gin girl and finally finding a classic cocktail other than the gin and tonic is incredible.

Plus, this cocktail kind reminds me of spring, warm weather, and being outside… Which I am CRAVING at the moment as we deal with yet another snowstorm here in Denver.

This cocktail is just the right balance of bitter and sweet that’ll have you kicking back and soaking in the evening in no time.

ingredients

gin – you can use a standard gin for this cocktail, whatever your favorite brand might be! I personally am a fan of Hendricks Gin (especially their Neptunia Gin) and The Botanist is really nice as well. Empress 1908 is another one of my favorites, but it will change the color you see here since it’s purple in color!

lemon juice – I always recommend fresh lemon juice because store-bought tends to taste a lot more sour, in my opinion at least.

simple syrup – there’s always the option buy this at your local store (liquor or grocery!), but I prefer to make it. You need are equal parts water and sugar. Bring the two ingredients to a boil in a saucepan and stir until the sugar dissolves. Remove from heat, cool, and store in the refrigerator! I usually make mine in batches of 2 c sugar/2 c water.

sweet vermouth – I recommend grabbing a middle-of-the-road brand like Martini & Rossi or Dolin. You can use a more expensive version if you also enjoy it in other drinks (like Manhattans!) – Carpano Antica Formula Vermouth is a lovely splurge.

Angostura bitters – a classic must-have for any bar cart! It’s essential in so many cocktails, if you don’t already have it, go get it.

this recipe’s must haves

You will only need standard cocktail tools for this cocktail! Grab your favorite jigger, cocktail shaker (I prefer a Boston cocktail shaker), and cocktail strainer.

The glasses you see here are old CB2 glasses that I can’t find anymore, sadly. However, if you are looking for new glasses, these slanted cocktail glasses are similar to the ones you see! I am also eyeing these Gatsby cocktail glasses because GORGEOUS.

Other tasty gin recipes: Strawberry Rhubarb Gin Fizz | Blackberry Thyme Gin and Tonic | Serrano Cilantro Gin and Tonic | Sparkling Ginger Mint Julep

Overhead image of gin cocktail in glass

here’s how to make a gin sling

shake

Add all of the ingredients listed to a cocktail shaker filled halfway with ice. Cover and shake well.

strain

Strain the cocktail into a cocktail glass (highball or double old fashioned will work here) filled halfway with ice. Top with soda water, garnish, and serve.

tips for success

use fresh lemon juice. To me, store-bought lemon juice always tastes way more concentrated and sour, throwing off the flavor of this cocktail.

shake well. You want to chill down all the ingredients and combine them, so shake it well. I recommend at least 15 seconds.

Need more inspiration for cocktail hour? Check out my booze recipes page!

what to serve with a gin sling

I like this refreshing cocktail anytime of year, but to me, it really screams spring and summer with how refreshing it is. Therefore, I like to pair it with lighter flavors and more fruity elements where I can.

Side photo of a gin cocktail in a glass with flowers

Gin Sling

Yield: 1 cocktail
Prep Time: 5 minutes
Total Time: 5 minutes

One classic cocktail, one smooth drink.

Ingredients

  • 1 1/2 oz gin
  • 3/4 oz fresh lemon juice
  • 3/4 oz simple syrup
  • 1/2 oz sweet vermouth
  • 3 dashes Angostura bitters
  • Soda water
  • Lemon peel spiral for garnish

Instructions

  1. In a cocktail shaker filled halfway with ice, combine gin, lemon juice, simple syrup, vermouth, and bitters. Shake.
  2. Strain into a highball glass filled halfway with ice and top with soda water.
  3. Garnish and serve.

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© Meghan Y.
Cuisine: Spring / Category: Booze

Oreo Bailey’s Truffles

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Oreo Bailey’s Truffles are creamy, rich, and a little bit boozy! The festive bites are ideal for your St. Patrick’s Day celebrations. You can easily make them ahead of time and they are make fabulous gifts too! Makes approx. 1 1/2 dozen.

I know I’ve been sharing lots of fun recipes for St. Patrick’s Day and today is no exception!

Now, I absolutely LOVE Oreos – it’s a little bit of an addiction…

So of course, making truffles with Oreos always has my vote! But what kind of twist to put on it to celebrate the holiday?

Well, Irish cream of course! The boozy, creamy kick that the liquor gives this recipe is so indulgent and perfect for the adults.

Plus, this makes about 1 1/2 dozen truffles total, so you can easily serve them at a party or bring them to whatever gathering you are headed to this week.

They also make fantastic gifts for friends, family, teachers, etc!

Bite taken out of an oreo truffle

ingredients

oreos – the star of the show! I use regular Oreos – don’t use Double Stuff or any of the other crazy specialty flavors because those will throw off the flavor and texture of the recipe.

cream cheese – this is what helps the truffles hold together! I prefer full fat because the flavor is better.

vanilla extract – It’s best to use a high-quality vanilla extract for your recipes. My favorite is Nielsen Massey – their Madagascar Bourbon Pure Vanilla Extract is amazing.

Bailey’s Irish Cream – this is the boozy element of the truffles! I love the creamy flavor it adds to the mixture, making it festive for St. Patrick’s Day celebrations! If you prefer a different Irish Cream, you can use another brand.

chocolate – to coat these truffles, I used both white chocolate and semi-sweet chocolate. You can also use milk or dark chocolate, depending on your flavor preference.

Photo of Irish cream truffles with chocolate

this recipe’s must haves

There are just a few tools to make these truffles! First, you’ll need a food processor to crush up the Oreos into crumbs.

You will also need the largest of your metal mixing bowls, as well as a spatula or a wooden spoon to mix everything together.

Finally, I like to use a cookie dough scoop to form the truffles themselves.

Overhead picture of truffles with chocolate and oreos

here’s how to make oreo bailey’s truffles

crush oreos

Add Oreos to a food processor and process on high until the cookies are crushed into crumbs. Pour the crumbs into a large bowl. Be sure to set aside a couple of tablespoons to use for decoration!

combine

Add cream cheese, vanilla extract, and Bailey’s Irish Cream to the crumbs. Stir together well until combined and you can no longer see chunks of the cream cheese.

freeze

Form the mixture into balls and place on a baking sheet lined with parchment paper. Freeze for 30 minutes.

coat and decorate

Coat the truffles in the melted chocolate of your choice. Decorate with chocolate, sprinkles, and crushed Oreos. Freeze for another 15 minutes until the chocolate is set.

Oreo filling for truffles with cream cheese image

tips for success

Use the right Oreos. Don’t use Double Stuf because the filling will be too much. Also avoid the flavor variations that are out there.

Don’t have a food processor? If you don’t have one, you can simply place the cookies in a large bag and crush with a rolling pin.

Don’t skip freezing them. Freezing the balls is a must because this ensures they will hold their shape when dipped in melted chocolate.

Other Irish cream recipes to explore: Bailey’s Chocolate Chip Bundt Cake | Bailey’s Irish Coffee Shake | Boozy Bailey’s Hot Chocolate | Espresso Brownie Cups

Bite taken out of a bailey's truffle

How should oreo truffles be stored?

You will need to store these in an airtight container in the refrigerator because of the cream cheese in them. You can set them out for up to 2 hours for serving, making it great for party spreads!

Can the truffles be froze

Yes! Freeze them in an airtight container for up to 3 months. You will need to thaw them in the refrigerator overnight.

Need some more inspiration for the St. Patrick’s Day? Check out my St. Patrick’s Day recipes page.

Bite taken out of a bailey's truffle

what to serve with Oreo Bailey’s Truffles

My guess is you might be hosting a party when you plan to serve these? Or perhaps you are making them as the treat at the end of the night! Either way, here’s the menu I’d recommend for St. Patrick’s Day!

  • For an appetizer, I love these festive avocado reuben bites! Layers of corned beef, Swiss cheese, and sauerkraut are enhanced by creamy avocado – YUM.
  • Instant Pot Guinness Corned Beef is how to make corned beef the easy way! Tender, juicy, and flavorful.
  • A signature cocktail needs Irish whiskey! So a Jameson Manhattan is the easiest one to add to the menu.
Overhead image of Bailey's truffles

Oreo Bailey's Truffles

Yield: Makes approx. 1 1/2 to 2 dozen
Prep Time: 10 minutes
Additional Time: 45 minutes
Total Time: 55 minutes

Creamy, rich, and indulgent, these truffles are extra festive!

Ingredients

  • 1 (14 oz) package Oreos
  • 8 oz cream cheese, room temperature
  • 1 tsp pure vanilla extract
  • 2 Tbsp Bailey's Irish Cream
  • 2 cups white chocolate chips, melted
  • 1 cup semisweet chocolate chips, melted
  • Decoration: sprinkles, crushed oreos, etc.

Instructions

  1. Add Oreos to the food processor. Process into fine crumbs.
  2. Pour crumbs into a large bowl, reserving 2 tablespoons to the side for decoration.
  3. Add cream cheese, vanilla, and Irish cream to the bowl with the crumbs. Stir well until combined and there are no streaks of white left.
  4. Line a large baking sheet with parchment paper. Use a small cookie scoop or tablespoon to scoop out the mixture. Form it into balls and place on the prepared baking sheet. Freeze for 30 minutes.
  5. Dip the frozen balls into the melted chocolate until coated and return to the prepared baking sheet. I dipped 2/3 of mine in white chocolate and the rest in semisweet chocolate.
  6. Drizzle with the opposite chocolate, decorate with sprinkles and the remaining crushed oreos. Freeze again for 15 minutes until hardened.
  7. Store in the refrigerator in an container.

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© Meghan Y.
Cuisine: St. Patrick's Day / Category: Dessert

Irish Mule

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An Irish Mule is the traditional Moscow Mule ratio, with Irish whiskey instead of vodka! Irish whiskey, no matter what brand you use, is a fantastic pairing with the bite of ginger and zest of lime. Make it for St. Patrick’s Day or a sunny afternoon spent on a patio. Serves 1.

Overhead image of mule cocktail

There are so many options for libations on St. Patrick’s Day. For many it’s a proper pint of Guinness. For others it’s a shamrock shake. While for others, it’s all about the Irish whiskey.

If you say you drink green beer, let me just say… NO. No, no, no.

The Irish whiskey cocktail zone is where you will find me every time. I love pairing use it in place of spirits in classic cocktails (I’ll link to some others further below if you are interested in going down that rabbit hole with me!).

You really can’t go wrong with the combination of ginger and whiskey, so why not add that Irish whiskey in place of vodka in a mule?

This is my twist on the basic moscow mule, with Irish whiskey instead of vodka. You only need three ingredients and it’s all built in a copper mug (I.e. less barware to clean once you are done making it). I love to throw on a green garnish of lime and mint, but it’s just as fabulous without it for a weeknight spent on the patio.

Side photo of moscow mule mug

ingredients

Irish whiskey – personally, I like to use Jameson Irish Whiskey as the main ingredient for this cocktail! Of course, if there’s a different Irish whiskey you prefer, you can use that instead.

lime juice – fresh lime juice is what I recommend versus store-bought, because the flavor is a lot more vibrant and light.

ginger beer – ginger beer is a non-alcoholic beverage that’s bubbly and has a big kick of ginger! I prefer brands that are spicier like fever-tree ginger beer. However, if you prefer less spice, there are other brands out there that you can defer to like bundaberg ginger beer.

this recipe’s must haves

For this cocktail, you will need the standard barware including a jigger and a cocktail stirring spoon.

If you want to get the look you see here, check out these gorgeous (and totally affordable, btw) floral moscow mule mugs. I always recommend having a set of standard moscow mule mugs on hand for all your mule needs! They are also great for other chilled cocktails because the copper mugs keep them colder for longer.

Irish cocktail for St. Patricks Day in copper mug image

here’s how to make an Irish mule

measure and stir

Fill a copper mug three-quarters full with crushed ice (don’t have crushed ice? No worries! Regular ice cubes will do here too!). Add Irish whiskey, lime juice and ginger beer. Give a brief stir to combine.

garnish

I like to give my Irish mule a little glam up with a lime wheel and a spring of mint. The scent of the mint really compliments the Irish whiskey, plus it looks a little more festive!

Hand holding copper mug for moscow mule

tips for success

Chill the ginger beer. I never like to use room temperature mixers in my cocktails, so I always recommend chilling your ginger beer before making this cocktail. It’ll stay colder longer, therefore not letting the ice dilute it right away.

Serve it for a party! Thinking of having a party and want to serve this mule? This easy cocktail is fantastic for a “make your own” station! Simply write out the instructions below (I like to print mine since my handwriting is garbage LOL, and then stick it in a frame from the Dollar Store). Then have the three ingredients ready to go with jiggers, stirring spoons, mugs, and plenty of ice nearby. This also saves you from having to make everyone a cocktail throughout the party!

Other Irish whiskey recipes to explore: Jameson Manhattan | Jameson Old Fashioned | Jameson Whiskey Sour | Jameson & Ginger

Overhead image of Irish mule

Why is a mule served in a copper cup?

Copper is actually very good at conducting temperature – that means that it’ll keep cold drinks colder for longer! I love to serve a mule in copper mugs because the ice doesn’t melt as fast, so the cocktail doesn’t water down so quickly.

But don’t worry, if you don’t have a copper mug, this cocktail will work just as well in a highball cocktail glass!

How many cocktails does this recipe make?

This recipe makes one cocktail! That way you can easily scale it up as needed for however many you need.

Need some more inspiration for the St. Patrick’s Day? Check out my St. Patrick’s Day recipes page.

Image of moscow mule in copper mug with mint

what to serve with an Irish mule

I usually gravitate towards Irish whiskey even more around St. Patrick’s Day. Hey, I’m creature of habit, ok? Anyway, the sharp zest of this cocktail is primed for some seriously good eats with some heaviness to them. That’s right, I’m talking about beef (both corned and not!). Here are a few favorites to try:

  • Instant Pot Guinness Corned Beef is how to make corned beef the easy way! Tender, juicy, and flavorful.
  • If you already have corned beef and need a creative way to use it, I suggest this Irish take on a Canadian classic – Corned Beef Poutine.
  • Just in case you want to warm up with something traditional, this Instant Pot Irish Beef Stew is warm and hearty. Perfect for serving over mashed potatoes!
Image of moscow mule in copper mug with mint

Irish Mule

Yield: Makes 1 cocktail
Prep Time: 5 minutes
Total Time: 5 minutes

The classic mule gets an Irish twist with Irish whiskey!

Ingredients

  • 2 oz Irish whiskey
  • 1/2 oz fresh lime juice
  • 4 oz ginger beer
  • Crushed ice
  • Garnish: lime wedge, fresh mint

Instructions

  1. Fill a copper mug halfway with crushed ice. Pour in Irish whiskey, lime juice, and ginger beer.
  2. Add ice to fill the rest of the way and stir briefly. Garnish with a lime wheel and fresh mint sprig. Serve.

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© Meghan Y.
Cuisine: St. Patrick's Day / Category: Booze

Instant Pot Guinness Corned Beef

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Instant Pot Guinness Corned Beef is an easy way to make corned beef for St. Patrick’s Day! Tender, juicy, and flavorful, this simple recipe is comforting and fantastic for entertaining! Serves 6 to 8.

Corned beef with guinness and vegetables image

One of the signature dishes I think of when I think about St. Patrick’s Day is corned beef.

Well, really anything that goes with Guinness to be honest.

So since we know we want Guinness and we know we want corned beef, let’s just add them together!

This recipe is fab because it takes a lot of the work out of making corned beef, not to mention cutting down the time it takes. It’s hassle-free and has pretty much no prep time. All you have to do is add the ingredients to the pressure cook and cook. That is IT.

The corned beef cooks in the flavorful broth, soak in all that goodness to make it fork tender and falling apart (just like you can see in these pictures! And if I can’t get perfect slices because it’s too tender to hold together, well, I’m not going to complain now am I?).

Not to mention, any leftovers you have are KILLER on a reuben sandwich the next day. Heck, you can even add it to your avocado toast with a runny egg!

Image of sliced beef on cutting board

Maybe I should make a reuben eggs benedict? Is that too crazy? Share your thoughts in the comments below please!

This corned beef goes with so many sides (I have some personal favorites called out towards the end of this post!) and it really makes you get in the Irish mood!

ingredients

corned beef – I look for a brisket cut – either flat or point cut. See my notes below under the “tips for success” section on how to select your corned beef brisket.

beef broth – store-bought or homemade!

Guinness – just the standard Guinness stout will do here. I would not recommend using any of the varietals they make like the Extra Stout or Blondes.

onion – you can use either a white or yellow onion for this recipe. Do not use red onion.

garlic – usually I am always using minced garlic, but since this is made in the Instant Pot and the garlic is discarded, you will want to use the whole, peeled cloves here.

bay leaves – I love the added flavor bay leaves impart to the mixture.

worcestershire – to create some depth and tang with the other ingredients in the cooking liquid.

brown sugar – you can use either light or dark brown sugar for this recipe.

Instant pot corned beef and vegetables image

this recipe’s must haves

For this recipe, obviously you will need an Instant Pot! I have the Instant Pot Ultra, but the Instant Pot Pro is a great intro model that is less expensive. Or if you are into the black appliances, check out this Instant Pot Duo!

You’ll also need a butcher knife to carve the finished corned beef and a cutting board.

here’s how to make guinness corned beef

pressure cook

Add all ingredients to the insert of the Instant Pot. Give everything a quick stir, then close and seal the lid.

Cook on High pressure for 90 minutes. Let pressure naturally release for 10 minutes before manually releasing the remaining pressure.

slice

Remove the cooked corned beef from the pressure cooker. Place on a cutting board. If you are waiting to slice and serve, cover it loosely with aluminum foil and prepare the rest of your meal.

When ready, slice against the grain or shred if you prefer. Serve warm.

Sliced guinness corned beef on cutting board image

tips for success

How to buy corned beef. You shouldn’t have a problem finding corned beef in March! There’s either the flat cut brisket or the point cut. In this recipe, I used the flat cut brisket, but you can also use the point cut if that’s all that is available to you. Point cuts just have a bit more fat, which means it can be even more tender.

Cut against the grain. When you slice your corned beef, it’s important to slice against the grain. To do this, look at your cooked corned beef and notice how the strands of meat lay in one direction. Cut against that grain at a perpendicular angle. This will help the meat be tender and not fibrous when you eat it. If your meat starts gently falling apart on the ends, you’ll know you are doing it the right way!

Other St. Patrick’s Day recipes to explore: Jameson Manhattan | Instant Pot Irish Beef Stew | Short Rib Guinness Beer Cheese Soup | Bailey’s Chocolate Chip Bundt Cake

What about the seasoning packet?

Sometimes your corned beef brisket will come packaged with a seasoning packet. If it does, just add it in! All it will do is add more flavor to the corned beef, and that’s never a bad thing.

Photo of sliced beef and vegetables

What beer is best for corned beef?

Guinness beer (or another Irish stout if you prefer a different brand) gives a big, bold flavor alongside the beef broth in this recipe. The flavor is dark and rich, while also helping the corned beef be more tender.

What can I substitute for beer in corned beef?

If you are sober or prefer not to cook with alcohol, you can simply swap in more beef broth instead of the Guinness!

Need some more inspiration for the Instant Pot? Check out my Instant Pot recipes page!

Overhead corned beef brisket in bowl image

what to serve with guinness corned beef

When I think of corned beef I am always thinking of something warm and comforting on the side. For me, this usually means some sort of potatoes since I’m not the biggest fan of the classic corned beef and cabbage combination.

how to store and reheat

Cool the corned beef and store in an airtight container in the refrigerator for 3 to 4 days.

To reheat, wrap the corned beef in aluminum foil and place on a baking sheet. Reheat at 355˚F in the oven for about 5 minutes, or until warmed through.

Sliced guinness corned beef on cutting board image

Instant Pot Guinness Corned Beef

Yield: Serves 6 to 8
Prep Time: 5 minutes
Cook Time: 1 hour 30 minutes
Additional Time: 10 minutes
Total Time: 1 hour 45 minutes

Tender and juicy corned beef is made easy with the help of the Instant Pot!

Ingredients

  • 3 lbs marinated uncured corned beef flat brisket
  • 4 cups beef broth
  • 12 oz Guinness
  • 1 large onion, peeled and quartered
  • 4 cloves garlic, peeled
  • 2 bay leaves
  • 1 tablespoon Worcestershire sauce
  • 1/4 cup brown sugar

Instructions

    1. In the insert of your electric pressure cooker, add the corned beef, beef broth, Guinness, onion, garlic, bay leaves, Worcestershire sauce, and sugar.
    2. Close and seal the lid. Cook on High pressure for 90 minutes. Allow pressure to naturally release for 10 minutes, then manually release any remaining pressure.
    3. Remove the corned beef from the pressure cooker and transfer to a cutting board. Slice and serve.

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© Meghan Y.
Cuisine: Spring / Category: Instant Pot

Garlic Butter Oven Roasted Carrots and Potatoes

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Garlic Butter Oven Roasted Carrots and Potatoes are the side dish that goes with anything you can think of! The rich and creamy gold potatoes with bright, flavorful carrots are a classic combination. All you need are a few ingredients from your pantry! Serves 4.

Overhead photo of potatoes and carrots on a sheet pan

Am I the only one who seems to have a bag of potatoes or carrots in the pantry?

They are both food staples that last for a long time and happen to go with practically everything you can think of!

When I was trying to decide what dish I wanted to make with carrots, I realized that I didn’t have nearly enough vegetable side dishes on my site! I think my side dish game is a little light because I tend to go straight towards the main event.

I mean, we tend to kind of overlook the sides sometimes don’t we? I’ll usually just fall back on rice, but with Babycakes needing a balanced diet of vegetables and fruits, I’m actually thinking a little more about what I’m making for dinner each night!

Funny how it took parenthood to get me into gear like this…

So oven roasted carrots and baby potatoes it is! With plenty of butter and garlic, of course.

Garlic butter roasted carrots and potatoes in a bowl image

ingredients

carrots – use larger carrots so that they cook in the same amount of time as the potatoes! See my seasonal tip at the bottom of this post for more details on how to select your carrots.

potatoes – I love using small yukon gold potatoes for this recipe because they cook in a shorter amount of time and are super creamy.

garlic – my biggest time saver? Pre-minced garlic. I buy it and keep it in the fridge – it’s a MUST!

butter – you will want to use unsalted butter and not the salted butter for this recipe. If all you have is salted butter, simply omit the salt added to the recipe.

seasoning – this recipe just needs a few simple spices – dried oregano, dried thyme, salt, and pepper.

this recipe’s must haves

There are only three things you need to make this recipe – a wooden spoon, one of these large metal mixing bowls, and a half sheet baking sheet (make sure that it is rimmed!).

You’ll also need measuring spoons and cups, but that’s it! We are keeping it simple here people.

Bowl of roasted vegetables image

here’s how to make oven roasted carrots and potatoes

prep vegetables

Cut potatoes in half after washing them. Peel and slice the carrots into thick slices. I like to cut mine on the diagonal, both for the look and better cooking.

Add the vegetables to a large bowl along with butter, minced garlic, and seasoning. Toss until the vegetables are coated evenly in the butter and spices.

roast

Spread out the veggies on a prepared baking sheet (a rimmed one lined with parchment paper) so they are in an even layer.

Roast for 30 to 40 minutes at 400˚F until they are fork tender! Garnish with some fresh parsley and serve with your favorite main.

Pro Tip! Place potatoes cut side down and don’t stir them while they roast. They will be nice and brown and a bit crispy this way!

Carrots and potatoes on a sheet pan image

tips for success

Choose the right vegetables. I personally like whole large carrots cut into slices for this recipe. They have the best flavor for sure. You can also use baby carrots though, if that’s what you have on hand. Reach for the small gold potatoes instead of red or russet. They will cook at the same time as the carrots and they are just so creamy!

Swap out the spices. I use a combo of dried oregano and dried thyme for this recipe, but you can also use fresh herbs instead. Alternatively, swap out the oregano and thyme for other herbs in your pantry like rosemary or basil.

Other vegetable recipes to explore: Crispy Brussels Sprouts | Instant Pot Mashed Potatoes | Spicy-Sweet Roasted Broccolini | Spicy Garlic Cilantro Fries

Do I have to boil the potatoes first?

Nope! Since we are using smaller, soft gold potatoes, there’s no need to boil them first. The skin on these potatoes is thin enough so the potatoes cook through and get all that buttery goodness into them without that extra step.

What is the best temperature for roasting vegetables?

The ideal temperature is 400˚F for roasting most vegetables. The high temperature gives you the best results!

Need some more inspiration for side dishes? Check out my side dishes recipe page!

Image of oven roasted carrots and potatoes in a bowl

what to serve with oven roasted carrots and potatoes

Roasted carrots and potatoes seem to go with practically everything, am I right? You can serve them up on a weeknight for an easy side dish, or you can make them for a special occasion like Thanksgiving or Christmas! Need some inspiration for your meal? Here are some mains to consider pairing with these roasted vegetables:

how to store and reheat

Cool the vegetables and store in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or in the oven on a lined sheet pan for at 350˚F until warmed through.

seasonal tip

Be sure to reach from the larger carrots for this recipe. Don’t choose ones that are super thin because they will cook too fast alongside the potatoes! Firm, large carrots will stand up to the roasting temperature so you don’t have to pull them before the potatoes are finished.

Overhead photo of potatoes and carrots on a sheet pan

Garlic Butter Oven Roasted Carrots and Potatoes

Yield: Serves 4
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes

Simple and straightforward, this roasted vegetable side dish goes with any main!

Ingredients

  • 1 1/2 lbs yukon gold potatoes, halved
  • 4 large carrots peeled, sliced diagonally
  • 1/3 cup unsalted butter, melted
  • 1 Tbsp minced garlic
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1/2 tsp dried thyme
  • 1/4 tsp black pepper
  • Garnish: freshly chopped parsley

Instructions

    1. Preheat the oven to 400˚F. Line a rimmed baking sheet with parchment paper.
    2. Place potatoes and carrots in a large bowl. Add butter, garlic, oregano, salt, thyme, and pepper. Gently toss to coat the vegetables.
    3. Spread the vegetables in a single layer on the prepared baking sheet.
    4. Bake for 30 to 40 minutes, until fork tender. Remove from the oven and add to serving bowl or platter. Garnish with parsley. Serve warm.

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© Meghan Y.
Cuisine: Spring / Category: Side Dish

Jameson Whiskey Sour

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A Jameson Whiskey Sour is a simple three-ingredient cocktail that allows Jameson Irish Whiskey to shine in a whole new way. The balance of tartness and a hint of sweet with the spirit is an instant favorite for cocktail hour. Serves 1.

Side image of jameson whiskey sour in cocktail glass

I think I was in college the first time I tried a cocktail with Jameson in it. It actually used to be a favorite of an old college boyfriend of mine, and so I got to know it very quickly while I was dating him.

Of course, this was back in the day when the only way I understood how to drink spirits was with a simple base like soda, tonic, or ginger ale – or shots (excuse me while I shudder… Why did I ever do that to myself? The idea of taking a straight shot of ANYTHING now sounds like the most painful thing in the world…)

Overhead image of whiskey drink

My enjoyment of Jameson was put on hold after one too many shots, until I started putting it in the classic cocktails I began to love in my late 20’s. Classics like the Jameson Old Fashioned and Jameson Manhattan became the new way to enjoy Jameson, especially in anticipation of celebrations like St. Patrick’s Day.

Whether you are a fan of Jameson, or are just looking for a new way to enjoy Irish whiskey for St. Patrick’s Day, this Jameson whiskey sour is going to be an instant hit.

It’s only three ingredients, so it doesn’t get much simpler than this to make! The cocktail is also incredibly easy to batch together – you can make up to 3 or 4 in a single shaker if you want. The best part? The flavor of the Jameson really comes through in every single sip.

Jameson Whiskey Sour Cocktail with garnish

ingredients

Jameson – obviously, Jameson Irish Whiskey is the main ingredient for this cocktail! Of course, if there’s a different Irish whiskey you prefer, you can also swap the Jameson out for that.

lemon juice – I always recommend fresh lemon juice because store-bought tends to taste a lot more sour, in my opinion at least.

simple syrup – you can pick this up at your local store (liquor or grocery!), but I prefer to just make it at home. All you need are equal parts water and sugar. Bring to a boil in a saucepan and stir until the sugar dissolves. Remove from heat, cool, and store in the refrigerator! I usually make mine in batches of 2 c sugar/2 c water.

Hand holding cocktail glass overhead image

this recipe’s must haves

You will need a cocktail shaker and a jigger to make this cocktail. I also like to have a cocktail strainer handy as well.

For serving, I recommend one of these double old fashioned glasses.

You can also elevate things a bit with coupe glasses if you prefer.

Garnishing a whiskey sour cocktail

here’s how to make a jameson whiskey sour

shake

Add Jameson, lemon juice, and simple syrup to a shaker with ice. Shake well until the cocktail is chilled through completely.

strain

Strain into a cocktail glass filled with ice (or a chilled glass if you are using a coupe glass).

garnish

Garnish with half an orange wheel and a maraschino cherry. Serve immediately!

Need some more inspiration for cocktail hour? Check out my booze recipes page!

Overhead image of jameson whiskey sour

tips for success

Too sour? Well, that is kind of the point of the whiskey sour, to be mostly sour. However, if you want to adjust the ratio, you can add a touch more simple syrup as desired.

Batching made easy. This cocktail is easy to double, triple, or even quadruple. Just make sure you aren’t overfilling your cocktail shaker, otherwise it will spill everywhere when you shake.

what to serve this with a jameson whiskey sour

You all know that I am a big fan of cocktail hour, especially when there are appetizers to go with it. Personally, I like to keep with the theme of Irish goodies here, so the recipes below are all recommendations along that train of thought.

Jameson Whiskey Sour Cocktail with garnish

Jameson Whiskey Sour

Yield: 1 cocktail
Prep Time: 5 minutes
Total Time: 5 minutes

Jameson brings a fantastic flavor to this classic whiskey cocktail.

Ingredients

  • 2 oz Jameson
  • 3/4 oz fresh lemon juice
  • 3/4 oz simple syrup
  • Garnish: 1/2 orange wheel, Maraschino cherry

Instructions

    1. Add Jameson, lemon juice, and simple syrup to a cocktail shaker. Fill with ice, cover, and shake well until very cold, about 20 seconds.
    2. Strain cocktail into a old fashioned glass filled with ice.
    3. Garnish with orange wheel and cherry.

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© Meghan Y.
Cuisine: St. Patrick's Day / Category: Booze

Monthly Slice

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Babycakes celebrating Mardi gras and no boot

Happy (almost) end of February friends! This month has been a bit hectic, but I have to say that it is ending on a high note! And it’s almost time to celebrate Mardi Gras (at least here in Denver – I’m sure New Orleans is already celebrating!)…

Babycakes has his boot off from his break last month, and it has been SUCH a huge relief. He’s happier overall, moving around like crazy again, and I have to say that I don’t miss having to retie the dang thing several times a day.

In other news, I’m back at the gym regularly again which feels amazing and I love working on my strength again. Now it’s just getting through the deadlines I have due for clients the rest of this month and figuring out my plan for Q2 of this year.

The truth is, I’ve been spending way too much time figuring out social media and it’s really gotten away from what I love to do. It became such a slog and I was getting exhausted. My word for this year is “intentional” and I am not going to let social media lead me away from that word.

So instead of killing myself to try to make social media happen, I’m getting back to what I love and what I ENJOY doing. Plus, it’s a lot less time spent on my phone, something else I am just getting sick of. Time to get back to music and books and the joy of the world that exists right in front of us, am I right?

song of the week

I’ve been listening to a lot of music from the 2000’s and 2010’s so this week I’m throwing it back to Tighten Up by The Black Keys. I used to listen to this song ALL the time, and it’s still just as good… Don’t fight me on this.

foodie things

I need a slice of caramelized banana pudding pie IMMEDIATELY. 

Also, a slice of this gorgeous lemon loaf…

OBSESSED with this deep dish pizza bread – March madness is coming up and I think this is a good one to pin for later!

Easy bourbon chicken HAS to be on the menu for next week’s meal plan!

Pinning this blood orange mimosa for the weekend. YUM.

Anyone else an elderberry fan? I have to make this elderberry syrup!

I love everything on toast and these burrata toasts are my new obsession…

inspirational things

wintering with audiobooks – learning how to slow down. One of the things I miss the most since having Babycakes is the time I would be able to listen to audiobooks. I mean, I would BURN through them! This article reminded me of that love… 

Here are some fun tools to inspire your cooking journey in the kitchen!

90 bad day quotes to motivate and lift you up on a tough day!

fun things

The best alcoholic beverages to pair with potty training. We aren’t here yet, but I’m saving this for when we are…

Who loves quizzes like me? LOL I like to think that those of you who read these regularly are all about the quizzes as a fantastic waste of time like I am…. So here are some fun ones! 

Find a book that will make you (re)believe in magic – I got Scatterlings by Martin Shaw, and I’m adding it to my reading list now!

What book genre are you? Suspense/Thriller for me – NOT shocking since that’s my favorite genre to read LOL

Which Practical Magic sister are you? Sally Owens of course for me!

Which Disney and Harry Potter Character Combo are you? I got Anna and Harry Potter, which was a little surprising for me? 

Create a horror movie and see if you’d survive one – apparently I get injured but the main character carries me to safety! LOL

mardi gras recipes

I LOVE celebrating Mardi Gras, even though I’ve never been to New Orleans… So I celebrate it through my favorite recipes! Here’s some inspiration for Fat Tuesday coming up next week!

  • Hatch Green Chile Gumbo | cakenknife.com #mardigras, #dinner #soup
  • Classic sazerac cockail with bourbon image
  • King Cake Daiquiri
  • King Cake Donut Holes for Mardi Gras
  • King Cake Crack Candy

Bourbon Sazerac

Hatch Green Chile Gumbo

King Cake Crack Candy

King Cake Donut Holes

King Cake Daiquiri

Bourbon Sazerac

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A Bourbon Sazerac is my take on the classic cocktail (also known as the official cocktail of New Orleans, or so I’ve been told!). Bourbon and a touch of absinthe make this simple cocktail a new staple for your cocktail hour. Makes 1 cocktail.

Classic sazerac cockail with bourbon image

Say hello to my take on the classic Sazerac.

What is a sazerac you ask?

Well, it’s a cocktail usually made with cognac, rye whiskey, absinthe, sugar cube, and Peychaud’s bitters. Now I don’t know the exact history of the cocktail, but I do know that every time I have enjoyed one, it’s absolutely delicious.

My aunt is actually the one who convinced me to try my first sazerac since she is such a big fan, and I’ve enjoyed the cocktail ever since.

Instead of the usual combination of cognac and rye whiskey, I turn to bourbon. I like the flavor of bourbon in most whiskey cocktails, and this is no exception.

Overhead photo of bourbon sazerac image

ingredients

bourbon – use your favorite bourbon here! I’m personally a fan of Bulleit or Law’s, but I’ve even tried the Trader Joe’s base brand in this recipe and it’s delicious. Whatever your budget, just go with your favorite brand!

peychaud’s bitters – this is a specialty ingredient that is a must for the sazerac cocktail. It’s the “secret” to what was originally used in the sazerac. The flavor is a bit sweeter than Angostura bitters, plus it has hints of anise and mint that work well with the other ingredients.

sugar cube – I like to use a sugar cube instead of granulated sugar because it’s easier to muddle with the bitters to help it dissolve. This allows it to blend better into the cocktail so it doesn’t all sit at the bottom of the glass.

absinthe – this green anise-flavored spirit is made from a blend of botanicals. The Man actually adores absinthe, while I only like it in cocktails. You don’t have to spring for the top shelf stuff, I’d say a middle of the road option like Pernod Absinthe or Absinthe Ordinaire will do great in this drink.

Making a cocktail with Peychaud's Bitters image

this recipe’s must haves

I like to build my cocktail in a mixing glass! You’ll need a muddler to combine the sugar cube and bitters in the bottom.

After you add the spirits with a jigger, stir everything together with a cocktail stirring spoon.

Strain through a cocktail strainer into your favorite cocktail glasses. I busted out the vintage glasses that have been sitting in a cupboard in our basement for way too long. I used to save them for a special occasion, but really, shouldn’t a good cocktail be special enough to use the nice glassware?

If you don’t have a cocktail glass, I like to use these double old fashioned glasses!

Need some more inspiration for cocktail hour? Check out my booze recipes page!

here’s how to make a bourbon sazerac

Muddle

Add a sugar cube to a cocktail mixing glass. Pour the Peychaud’s Bitters on top of the sugar cube and muddle until the sugar begins to dissolve.

Stir

Pour in bourbon and absinthe, then top with ice. Stir well until the sugar dissolves

Strain

Strain the cocktail into a chilled cocktail glass. Run a lemon peel piece around the edge of the glass, then add to the glass. Serve!

Image of sazerac ingredients and cocktail

tips for success

Stir well. The key to this cocktail is making sure the sugar dissolves. If it doesn’t, you’ll have a pile of it in the bottom of the glass and that final hit of all sugar will skew the flavor of the drink!

The lemon peel is a flavor element. Don’t skip the peel! The oils from the lemon peel around the edge is the first aroma that hits your nose as you sip.

what to serve with

I love to keep things rolling with the New Orleans theme when it comes to a sazerac! Whether you are celebrating Fat Tuesday, or perhaps you just want to be theme-y about it (which there is nothing wrong with!), but here are some ideas for what to serve with this cocktail:

Other yummy bourbon recipes: Apple Bourbon Smash | Cherry Bourbon Sour | Homemade Chai Infused Bourbon

Side photo of bourbon cocktail in crystal glass
Side photo of bourbon cocktail in crystal glass

Bourbon Sazerac

Yield: Serves 1
Prep Time: 5 minutes
Total Time: 5 minutes

My twist on the classic cocktail is simple and brings just the right touch of caramel sweetness to the drink!

Ingredients

  • 3 dashes Peychaud’s bitters
  • 1 sugar cube
  • 1/4 oz absinthe
  • 2 oz bourbon whiskey
  • Lemon peel

Instructions

  1. Add sugar cube to a mixing glass. Top with bitters and muddle well until the sugar is mostly dissolved.
  2. Add absinthe and bourbon. Fill the mixing glass with ice and stir until chilled through and all the sugar is dissolved.
  3. Strain into a cocktail glass. Rub the lemon peel around the edge of the glass and place in the glass. Serve.

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© Meghan Y.
Cuisine: Mardi Gras / Category: Booze

Winter Roasted Vegetable Risotto

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Winter Roasted Vegetable Risotto is bursting with flavor that is perfect for cozying up with. Whether you are making this for the family to be served alongside steak or roasted chicken, or perhaps a date night in with a bottle of red wine, this easy meal is a must for winter. Serves 4.

Winter vegetable risotto in skillet image

For me, risotto is a luxury that is easy to recreate at home.

It’s actually one of those dishes that I enjoy to make the most. This is the kind of recipe that forces you to enjoy the slow pleasure of cooking!

You stand near the stove with a glass of wine, a cocktail, or whatever you might be drinking, lazily stirring the risotto as it bubbles along in front of you. I like to put on something on the iPad or catch up on my favorite podcast as I cook!

Basically, it’s a moment for me to slow down, and in the whirlwind of life that is raising a toddler, it is a cherished time.

In each perfect bite of this creamy roasted vegetable risotto, you get earthy, slightly sweet roasted vegetables and creamy, rich rice. There’s no reason to save this recipe for a special occasion, it can become a cherished seasonal favorite!

roasted vegetable risotto overhead image in bowl

ingredients

parsnip – a cousin to the carrot, I feel like this veggie is totally overlooked! When roasted it’s slightly sweet and nutty, with earthy notes.

carrot – I love the simple and humble carrot. There’s so much you can do with it, but I think its flavor is best when roasted.

onion – the bite of red onion with the slight sweetness from roasting pairs perfectly with the other root veggies in this recipe. If you have to use a different onion, I recommend using white onion.

chicken or vegetable stock – chicken or vegetable stock has so much flavor, which is why it is so much better to use instead of water.

garlic – you can mince garlic yourself, but I always buy the pre-minced garlic in a jar. It just saves so much time and your hands don’t get all smelly.

arborio rice – the only rice to use for risotto, at least in my opinion, is arborio rice. While you can technically use long grain rice, it requires a different ratio of liquid.

fresh herbs – I used fresh sage and rosemary for this risotto recipe. The herbaceous notes are absolutely delightful.

Overhead image of vegetable risotto

this recipe’s must haves

To prep all the ingredients, you’ll need a cutting board and a chef’s knife.

This risotto skillet is the best because it has tall sides and is the perfect size for this particular recipe. You can even double it if you want!

A wooden spoon for all the stirring you have to do! I like this one because it’s so sturdy and has lasted forever for me.

Roasted vegetable risotto in skillet image

here’s how to make winter roasted vegetable risotto

Roast Vegetables

Preheat oven to 400˚F. Line a baking sheet with parchment paper or a silicone mat.

Add parsnip, carrots, and red onion to a large bowl with 2 tsp olive oil. Season with salt and pepper. Spread on the prepared baking sheet and roast until tender, about 15 to 20 minutes. Remove from oven and set aside.

Toast Rice

Before you get started, be sure to head up your stock in a small saucepan over medium heat. It should be warmed through before you start to use it.

In a large high-sided skillet over medium heat, heat the oil. Add garlic and cook until browned, about 30 seconds to 1 minutes. Stir in the rice and toast for about 2 minutes, stirring occasionally, until lightly golden.

Cook & Stir

Add wine and simmer until the liquid is almost all evaporated. Pour in 1 cup of warmed stock, stirring frequently. Continue to stir while the rice cooks, until the stock has been absorbed. Repeat this process of adding in 1 cup of stock at a time, stirring until the rice is cooked through.

Note that you may not need to use all the stock! Be sure to taste test the rice in between each addition to check for doneness! Mine usually takes about 25 to 35 minutes total to cook.

Finish

Stir in parmesan cheese and butter until it is all melted. Stir in fresh herbs, then add roasted vegetables and stir to combine. Season with salt and pepper to taste, then serve!

Image of risotto in bowl for dinner

tips for success

Stir Regularly. You don’t have to stir the whole time, but regular stirring is a must for the creamiest risotto. It is what helps the rice release its starch! Personally, I love to turn on a show or podcast and just relish the time to myself as I cook.

Add stock one cup at a time. The key to making risotto is to add the liquid slowly. Allow each cup of liquid to be absorbed by the rice without adding more. It also helps get you a creamier result in the end!

Don’t skip the butter at the end. At the end of the recipe, adding the butter is something that is a MUST. I know that sometimes we want to skip calories or fat, but this is a necessary element of the perfect risotto. Stir in that butter (I promise it’s not a lot!) and parmesan cheese with joy!

why oven roasted instead of sautéed?

The flavor you get when you oven roast the vegetables is just so fantastic, so I highly recommend not skipping this step. Besides, it takes time to make the risotto so in that time you can roast the vegetables at the same time.

If you are truly tight on time and don’t want to bother roasting, you can easily sauté the vegetables.

Image of vegetable rice dish

what to serve with this risotto

I love serving risotto as a main, but it’s also a fantastic side dish to go along with your favorite main protein! You can keep things simple with grilled chicken or steak, but if you need some more creative ideas…

  • Roasted chicken with white wine and herbs is such an easy protein and it comes together so quickly!
  • Love seafood? Easy lemon baked salmon can be baked right in the oven while you tend to the risotto.
  • For all my meat lovers, this chili coffee rubbed steak is absolutely fantastic to pair with the flavors of this winter roasted vegetable risotto.

how to store and reheat

Cool the risotto and store in an airtight container in the refrigerator. It will last for about 2 days. Do NOT freeze it.

To reheat, add 1 Tbsp unsalted butter and a splash of white wine or chicken stock to the risotto. Microwave for 3 minutes, stir and check the temperature. Microwave longer and add more liquid if necessary.

got more risotto questions?

I have a master How to Make Risotto post right here! It’s got everything from tips for modifications and using water instead of chicken stock (which you’ll find out I don’t recommend lol).

Winter Roasted Vegetable Risotto

Winter Roasted Vegetable Risotto

Yield: Serves 4 (or 2 for main)
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

Simple white wine risotto with roasted winter vegetables is a wonderful winter meal!

Ingredients

  • 1 Tbsp + 2 tsp olive oil
  • 1 large parsnip, peeled and cut into 1/2-inch pieces
  • 2 to 3 carrots, peeled and cut into 1/2-inch pieces
  • 1/2 red onion, peeled and cut into 1-inch pieces
  • 3 cups chicken stock
  • 2 garlic cloves, minced
  • 1 cup arborio rice
  • 1 cup white wine (I used a chardonnay)
  • 1/4 cup grated parmesan cheese
  • 1 Tbsp butter
  • 1 tsp freshly chopped sage
  • 1 tsp freshly chopped rosemary
  • Salt and pepper to taste

Instructions

    1. Preheat oven to 400˚F. Line a baking sheet with parchment paper or a silicone mat.
    2. In a medium saucepan, bring the chicken stock for the risotto to a simmer; cover and keep warm over low heat.
    3. Add parsnip, carrots, and red onion to a large bowl with 2 tsp olive oil. Season with salt and pepper. Spread on the prepared baking sheet and roast until tender, about 15 to 20 minutes. Remove from oven and set aside.
    4. While the vegetables are roasted, in a large high side skillet, heat 1 Tbsp olive oil over medium heat. Add the garlic and cook until browned, about 1 minute. Stir in the rice and toast for 2 minutes. Add the wine and simmer until almost evaporated.
    5. Pour in approximately 1 cup of the hot stock. Cook, stirring constantly, until the stock has been absorbed. Repeat this process, adding 1 cup of stock at a time and stirring until the rice is tender. You may not need all the stock so test the rice between each addition. It should take approximately 25 to 35 minutes total.
    6. Stir in parmesan cheese and butter until both are melted. Fold in roasted vegetables and fresh herbs. Season with salt and pepper to taste. Serve.

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© Meghan Y.
Cuisine: Italian / Category: Main Dish

Red Velvet Brownies

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Red Velvet Brownies topped with champagne cream cheese frosting are a decadent way to celebrate! The rich red velvet flavor in these fudgy brownies is incredibly addictive. Anyone who loves red velvet will love these! Makes 9 large brownies.

Red velvet brownies with frosting image

Who doesn’t love red velvet? Whether it’s cake or ice cream or these delightful brownies, I am all about it. And so is The Man.

Which was actually my inspiration for these brownies!

I know, you must be shocked that I show someone how much I love them through food 😉

Though I don’t make a ton of brownies, I am a big fan. I remember there were these brownies my mom would buy at the grocery store and I would go through them SO fast I don’t know if she even got to eat more than two. Even though I have some additional restraint nowadays, when it comes to these brownies it’s really tough to…

I couldn’t believe how wonderfully these turned out! They are moist, denver, and chewy, while also being delightfully easy to make. Not to mention, I use actual melted chocolate instead of cocoa powder because it’s AWESOME.

bite taken out of red velvet brownie image

ingredients

bittersweet chocolate – I use a classic bittersweet chocolate baking bar for this recipe instead of cocoa powder. I think the flavor is better and it helps with the texture of the brownies!

red food coloring – what would red velvet be without the red? Any kind of red food coloring will work. I stick with the liquid because you can buy exactly what you need in a 1 ounce bottle.

butter – unsalted butter is key here and make sure to soften it to room temperature. If you don’t have enough time to soften it, just throw it in the microwave for about 10 seconds.

vanilla extract – always reach for the pure vanilla extract!

eggs – make sure that your eggs are truly large size as this will impact the ratio of the brownies.

flour – simple all-purpose flour is all you need to use here, nothing fancy!

sugar – all you need is granulated white sugar for this recipe.

Image of frosting and red velvet brownies

this recipe’s must haves

To make the batter, you’ll need a large bowl from your set of metal mixing bowls, as well as a whisk and a wooden spoon or spatula.

I bake mine in a simple square baking dish.

You might also want a cooling rack to rest the brownies on after frosting them.

Overhead image of valentine's day brownies

here’s how to make red velvet brownies

make batter

To make the batter, start by melting the chocolate. I do this in a microwave-safe bowl with the butter in the microwave. Just heat in 30 second intervals, stirring in between each, until melted and smooth.

Add the melted chocolate and butter to a large bowl, then whisk in sugar and eggs until blended.

Add flour, red food coloring, baking powder, and vanilla. Stir until well-combined.

bake

Before pouring the batter, prep a 9×9-inch pan by lining it with a piece of parchment paper long enough to hang over the sides by at least 2 inches. This will create a sling so you can easily remove the brownies from the pan! Lightly grease the parchment with cooking spray.

Pour the batter in and bake for 40 to 44 minutes, until a toothpick inserted in the center comes out clean with small crumbs. Cool completely, then remove from the pan and set aside.

champagne cream cheese frosting on spatula image

cool and frost

Cool completely in the pan, then remove from the pan and frost as desired (I like to use champagne cream cheese frosting but you can also opt to not frost them if you prefer! Or just use store-bought if you are in a pinch!).

what’s the best way to cut brownies?

I like to warm the blade under hot water and then wipe it clean after every cut. It also helps to chill the brownies in the fridge after frosting them so they are a little cooler.

bite taken out of red velvet brownie image

Red Velvet Brownies

Yield: Makes 9 large brownies
Prep Time: 10 minutes
Cook Time: 44 minutes
Total Time: 54 minutes

Chewy, moist red velvet brownies are the best way to show someone you love them!

Ingredients

  • 1 4-oz. bittersweet chocolate baking bar, chopped
  • 3/4 cup unsalted butter
  • 2 cups sugar
  • 4 large eggs
  • 1 1/2 cups all-purpose flour
  • 1 1-oz. bottle red liquid food coloring
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp vanilla extract
  • Champagne Cream Cheese Frosting

Instructions

  1. Preheat oven to 350˚F. Line a 9x9-inch baking pan with parchment paper. The paper should hang over the sides about 2 inches on each side to make a sling. Lightly grease with cooking spray.
  2. Add chocolate and butter to a microwave-safe bowl. Melt in the microwave in 30-second intervals, stirring in between each, until smooth and melted.
  3. Whisk in sugar and eggs until blended. Add flour, red food coloring, baking powder, and vanilla. Stir together until fully incorporated.
  4. Pour into the prepared baking pan. Bake for 40 to 44 minutes. A toothpick inserted into the center should come out clean with moist crumbs when done. Cool completely.
  5. Remove from the pan and frost once the brownies are completely cooled. Cut as desired.

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© Meghan Y.
Cuisine: Baking / Category: Brownies

Slow Cooker Queso Chili

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Slow Cooker Queso Chili is creamy, cheesy, and oh-so perfect for dinner tonight. This chili is packed full of yummy Southwest flavors with corn, black beans, peppers, and savory beef in a rich, flavorful sauce. Serves 4 to 6.

Slow Cooker Queso Chili Side Photo

I’m here today with a family favorite chili recipe that you can warm up with this week, or save it for breaking out for your Super Bowl celebration that’s coming up in a couple of weeks.

If you’ve been around here for a bit, you know that I am a huge chili fan. It’s usually a recipe I save for Halloween because I had a tradition of warming up with a bowl that time of year. Of course now, I can enjoy it all year long if I want to. Because I’m an adult.

And I do what a want.

When my son’s schedule allows me to…

Slow cooker recipes are a life saver when you want to come home to a warm meal without having to do any work when you get home. I swear, they are even a life saver for those of us who are at home all day and are just trying to make it to bedtime without losing their mind.

Overhead picture of chili in bowls with spoons

ingredients

beef – I like to use lean ground beef for this queso chili, generally 80-90% lean.

peppers – bell peppers give so much flavor to this soup! I like to use two different colors, one red and one green, but you can use whatever colors you prefer!

onion – yellow onion provides a lovely flavor for the soup, and I think it’s a lot less sharp than white onion.

fire-roasted tomatoes – while regular diced tomatoes will work in this recipe, there’s a lot more depth with the fire-roasted tomatoes!

spices – I use a simple combination of ground cumin, chili powder (you can use regular or ancho!), salt, and black pepper.

green chilis – there’s a subtle heat from the green chiles as well as a flavor that pairs so well with the Southwestern flavors of the soup.

black bean and corn – you can use homemade or canned for this! I just grab cans, drain them and rinse the beans and corn really well. You can even use frozen corn – just thaw and drain it!

cream cheese – it makes the soup extra creamy! You can use full-fat or low-fat – the choice is yours.

pepper jack cheese – a little more heat comes to the part with this cheese and it melts so easily into the chili!

Onions, peppers, and beef in an Instant Pot image

this recipe’s must haves

To prep all the ingredients, you’ll need a cutting board and a chef’s knife.

If you are cooking the vegetables and the beef on the stove, you can use a cast iron skillet. Then pile everything into the slow cooker to cook.

I love my Instant Pot Duo, primarily because I can do all the sauté work in the pot and then cook it on slow cook mode.

After the first slow cook, you’ll need a wooden spoon to incorporate the remaining ingredients and finish off the chili.

Ladle spooning out slow cooker queso chili photo

here’s how to make slow cooker queso chili

Sauté Vegetables and Brown Beef

In a skillet over medium-high heat (or on the Sauté setting for your Instant Pot), sauté onions and peppers for about 3 minutes until softened. Add garlic and cook another 30 seconds. Pour onion mixture into the slow cooker and set aside. Add beef to the skillet and cook until the beef has browned, about 3 to 4 minutes.

Slow Cook

Drain the fat from the beef and add it to the slow cooker. Add tomatoes, chilis, water, cumin, chili powder, salt, and pepper. Cover and cook on low for 5 to 6 hours.

Add Cheeses, Beans, and Corn

Stir in cream cheese, black beans and corn. Stir, replace the cover, and keep on low heat, stirring occasionally until the cream cheese is melted. This will take about 15 to 20 minutes.

Stir in pepper jack cheese until melted. This will take another 5 minutes or so. Serve immediately.

Spoon lifting out queso chili image

what to serve with queso chili

The cheese stands alone so well with this queso chili (joke intended LOL). There’s really only a couple of things that I would recommend to accompany this chili:

  • Jalapeño Cheddar Biscuits are flaky, warm, and full of buttery flavor that will pair perfectly with this chili!
  • Fritos! I love the crunchy snack piled into a bowl of chili because it’s just so YUM.
  • Don’t like Fritos? Grab the blue corn tortilla chips!
Overhead image of slow cooker queso chili

Slow Cooker Queso Chili

Yield: Serves 4 to 6
Prep Time: 5 minutes
Cook Time: 8 hours 10 minutes
Total Time: 8 hours 15 minutes

Creamy, cheese, and packed with Southwest flavors!

Ingredients

  • 1 Tbsp olive oil
  • 1 lb lean ground beef
  • 1 large yellow onion, finely chopped
  • 2 bell peppers, minced
  • 3 cloves garlic, finely minced
  • 2 (14.5-oz) cans fire-roasted diced tomatoes
  • 1 4-oz can diced green chilis
  • 1 cup water
  • 1 tsp ground cumin
  • 2 tsp chili powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 14-oz can corn, rinsed and drained
  • 1 14-oz can black beans, rinsed and drained
  • 4 oz light cream cheese
  • 6 oz Pepper Jack cheese
  • Toppings: cilantro, Fritos or tortilla chips

Instructions

  1. In a large skillet over medium-high heat, heat olive oil.
  2. Once the oil is hot, add onion and peppers. Saute for about 3 minutes until slightly softened. Stir in garlic and cook for another 30 seconds. Add onion mixture to your slow cooker insert.
  3. Return skillet to the heat and add beef. Cook until browned, stirring occasionally, about 4 to 5 minutes.
  4. Drain fat from the beef. Pour beef into slow cooker.
  5. Add tomatoes, chilis, water, cumin, chili powder, salt, and pepper. Stir together, cover, and cook on low for 5 to 6 hours.
  6. Stir in corn, black beans, and cream cheese. Keep on low heat and cover. Cook, stirring occasionally, until cream cheese is melted, about 15 minutes.
  7. Stir in pepper jack cheese until melted.
  8. Serve with your favorite toppings!

Notes

To make in the Instant Pot, cook vegetables and brown beef separately in the Instant Pot on the Saute setting. Drain fat from the pot and add in tomatoes, chilis, water, cumin, chili powder, salt, and pepper. Stir to combine and cook on High pressure for 20 minutes. Manually release pressure.

Set to Saute and add corn, beans, and cream cheese. Stir to combine and cook until cream cheese is melted. Add in pepper jack cheese and stir until melted.

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© Meghan Y.
Cuisine: Southwestern / Category: Soups and Stews

Champagne Cream Cheese Frosting

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Champagne Cream Cheese Frosting is a light, creamy, and fluffy addition to any baked good. Spiked with a touch of bubbly bliss, it is simple and elegant.

Overhead image of cream cheese frosting

When I think celebration, I think champagne – don’t you?

I mean, it’s bubbly and just screams fun every time you pour a glass. Personally, I think we all need a little more champagne in our lives, and not just for the big events.

Instead of only having champagne at weddings and holidays, let’s break it out at the end of the week to celebrate! Pour a glass of bubbly to commemorate a fantastic day spent doing nothing. You know, the important things in life that we just don’t celebrate enough.

For the times when you want to put a little extra special touch of celebration on your baked goods, reach for the champagne cream cheese frosting. It is creamy and fluffy with just a touch of champagne flavor. I love the combination of champagne with the cream cheese because it gets a little tart twist! Whip it out for any night, whether the celebration is big OR small and you’ve got a reason to party.

Spatula with champagne cream cheese frosting picture

ingredients

cream cheese – The tangy cream cheese is a delightful main part for this frosting. There’s no particular brand I would recommend here, but definitely go for full fat cream cheese. The low-fat cream cheese won’t taste nearly as good.

unsalted butter – Reach for unsalted butter and not the salted butter for this recipe. The salt will overpower the flavor and you don’t want a salty frosting!

powdered sugar – also known as confectioners’ sugar, this is the sweet component of the frosting. Any brand will do here!

vanilla extract – I always highly recommend using a high-quality vanilla extract for your recipes, including this frosting. My favorite is Nielsen Massey – their Madagascar Bourbon Pure Vanilla Extract is amazing.

champagne – Pick the champagne you love to drink! You’ll have some leftover so… someone’s gotta drink it, you know?

Picture of champagne frosting in a bowl

this recipe’s must-haves

To make this frosting, you will need a stand mixer or an electric hand mixer with a large mixing bowl to beat everything together.

For the extra champagne, make sure you have a couple stemless champagne flutes handy!

Champagne frosting on brownies image

here’s how to make champagne cream cheese frosting!

beat together cream cheese and butter

In the bowl of a stand mixer, beat together cream cheese and butter until smooth. This takes about 2 to 3 minutes.

add champagne

Add in the powdered sugar, vanilla extract, and champagne. Beat on a slow speed for about 30 seconds, then increase speed to high and beat until creamy and smooth. Use to frost a cake, cupcakes, brownies, or whatever you feel like!

Overhead picture of cream cheese frosting on brownies

what goes best with champagne frosting?

I think that this champagne cream cheese frosting adds a little extra something to so many baked goods. Obviously it goes with anything red velvet like cake and cupcakes. I also like to use it on vanilla cupcakes or lemon cupcakes for spring celebrations!

what type of champagne should I use in frosting?

When it comes to selecting a champagne for this recipe, you can really use any kind! If you like to drink it, it’ll be great in the frosting (plus you’ll be able to enjoy the leftovers from making the recipe!). Even prosecco is a fantastic choice!

Picture of champagne frosting in a bowl

Champagne Cream Cheese Frosting

Yield: Enough to frost 1 2-layer cake or 1 dozen cupcakes
Prep Time: 10 minutes
Total Time: 10 minutes

Champagne Cream Cheese Frosting is a light, creamy, and fluffy addition to any baked good. Spiked with a touch of bubbly bliss, it is elegant.

Ingredients

  • 8 ounces cream cheese softened
  • 1/4 cup unsalted butter softened
  • 4 cups powdered sugar
  • 1 tsp vanilla extract
  • 2 oz champagne

Instructions

  1. Beat together cream cheese and butter in the bowl of a stand mixer fitted with the paddle attachment, until smooth. This will take about 2 to 3 minutes.
  2. Add powdered sugar, vanilla extract, and champagne. Beat on a low speed for about 30 seconds, then increase speed to high. Beat together until smooth and fluffy.
  3. Frost cake/cupcakes once they are completely cooled.

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© Meghan Y.
Cuisine: Baking / Category: Dessert

Monthly Slice

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Please note this post contains affiliate links.

Well.. I have to say, this is not how I thought January would start out. It’s been a whirlwind of prepping for the new site launch, trying to stick to goals (and failing 100%), and then an accident with little Babycakes which has him in a boot for the next month.

Needless to say, I’m one exhausted mama and it’s only January.

There’s going to be a switch back to getting back to work over here in 2022 and I am both terrified and excited about it. I don’t know how many of you can relate out there, but if you can, please let me know how you got through the switch. It’s hard to imagine spending a little less time with Babycakes, but at the same time, I’m excited about the independence that it’ll grant me a few extra hours a week.

The next month is going to be a bit of a struggle with managing Babycakes and his new accessory, but thankfully he’s already bounced back to giggles, wiggles, and overall cuteness! So without further ado, let’s move along to some giggles for ourselves.

song of the week

Song of the Week is We Don’t Talk About Bruno from Encanto. You aren’t surprised at all, are you? LOL This song is on repeat in my brain and I have to say, Babycakes LOVES it. Though he probably just loves watching me dance and sing like a maniac more than anything.

foodie things

I love a good snack mix and this Valentine’s Day themed chex mix is spot. on.

Personally, I’m not a huge olive fan, but since I know many of you are I feel like these blue cheese stuffed olives are a must.

Sheet pan lemon chicken is being added to the menu for next week FOR SURE.

I need at least TWO slices of this easy cinnamon bread.

How cute are these chocolate football cupcakes for game day?

A slice of this lemon layer cake would be a

With the cold weather we’ve been having, this baked ravioli is calling my name…

fun things

The nine months of pregnancy ranked from worst to best. I do have to say, month 9 was the absolute worst but I agree with the rest of the ranking lol.

Season 2 of Bridgerton is coming!! Who else is SO excited?!

In 2020, I read over 30 books. Last year? Only 18… I need to up that number back up in 2022 and I’m starting with these best books of 2022.

inspirational things

Better days ahead quotes to refuel your hope and motivation. I think we all could use these – at least I sure could after the month I have had so far…

I loved reading this –> the messiness of being human and why we shouldn’t judge each other.

cocktails are in

Right now, the most popular recipes on my site are COCKTAILS. In the dead of winter and omnicron, I can’t say that I am super surprised of course. So I thought I would bring you some of my favorite bar must-haves that make my home bar a little more special.

home bar favorites

cozy soups

This time of year, I’m all about the cozy soups. We’ve got a lot of holidays coming in February with the Super Bowl, Valentine’s Day, and Fat Tuesday falling day after day after day starting on the 13th. GAH. Head over the Instagram or Facebook to follow my favorite themed recipes over there! For now, I leave you with all the cozy Instant Pot soup vibes to close out January:

  • Hand dipping bread in soup image
  • Spoon photo lifting out Instant Pot tortilla soup
  • Stew in a bowl with potatoes image
  • Chicken sausage soup photo in a bowl
  • Side photo of Instant Pot carne asada chili

Instant Pot Ham and Bean Soup

Instant Pot Tortilla Soup (a family favorite of ours!)

Instant Pot Irish Beef Stew

Instant Pot Carne Asada Chili

Instant Pot Creole Chicken Sausage Soup

Air Fryer Buffalo Jalapeño Poppers

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Air Fryer Buffalo Jalapeño Poppers are filled with cream cheese, more cheese, and buffalo sauce, then topped with breadcrumbs that get all golden and crispy in the air fryer! Ready in just 7 minutes, they are the perfectly pop-able appetizer.

Image of jalapeno poppers on platter

With the Super Bowl coming up, I always get inspired for another round of tailgating snacks.

One of my favorites, aside from a plate of grilled wings, is jalapeño poppers! They are spicy… and cheesy… and all around addictive because I can never stop at just a couple of them.

My recipe for these air fryer jalapeño poppers is super simple, but the flavor is unbeatable. There’s three kinds of cheese, buffalo sauce, onion, and sour cream so you’ve got a killer combination to devour.

why an air fryer instead of the oven?

I think Air Fryers are a magical little appliance to make your favorite snacks and meals easier and healthier! You all know I love a good deep fried egg roll or wonton, but sometimes you want that snack without dealing with all that oil and the time it takes to fry.

With an air fryer, you just use a spritz of oil and pop the poppers right in there. You get a lovely crispy topping to provide some added texture to the jalapeño poppers! Plus it only takes 7 minutes. BOOM.

ingredients

jalapeño peppers – before you start, be sure to halve them and scoop out the seeds (I’ll explain how in a minute). Be sure to wash your hands well afterwards – you don’t want to accidentally touch your eye with jalapeño on your hands!

cheeses – I use a combination of cream cheese (be sure to soften it to room temp!), sharp cheddar cheese, and mozzarella for these. I like the pop of flavor the cheddar brings to the table but you can use regular if you prefer.

onion – Instead of garlic, I opt for a yellow onion. I think the flavor compliments this particular flavor combination more.

hot sauce – I always go for Frank’s RedHot Sauce when I want that buffalo flavor. It’s got such a killer flavor and heat level (and no, this isn’t sponsored!). You can opt for your favorite buffalo hot sauce if you prefer to swap it out.

panko – to get that golden, crispy topping for these jalapeño poppers, I like to opt for panko breadcrumbs. They are lighter and give you a much better texture than regular breadcrumbs do!

how to hollow out the peppers

When I hollow out my jalapeño peppers, I start by slicing them in half lengthwise. I don’t bother removing the stem, but you can if you want to! Next take a teaspoon or a paring knife to gently scrape out the seeds and cut away any membrane.

Again, make sure you wash your hands well after handling the peppers! Or wear gloves to protect your skin if you have dry/sensitive skin.

Image of jalapeno poppers on platter

this recipe’s must haves

For this recipe, you’ll need a chef’s knife as well as a teaspoon or paring knife with a cutting board to hollow out the jalapeño peppers.

I use a medium bowl from my set of metal mixing bowls to make the filling with a regular spoon.

To air fry, use your favorite air fryer! For me, that’s the Instant Pot Air Fryer attachment. I also have a pair of tongs handy to easily add and remove the jalapeño poppers from the air fryer insert.

Overhead image of jalapeno poppers with crispy topping

here’s how to make air fryer buffalo jalapeño poppers

Make Filling

Add the ingredients for the filling to a bowl and stir together until well combined. Make sure your cream cheese is at room temperature to make this process infinitely easier!

Fill Peppers and Top with Breadcrumbs

Fill the halved jalapeño peppers with the filling. I like to pack it in using the back of a spoon to get them really full.

Add panko to a plate and press the jalapeño halves into the breadcrumbs, filling side down, so they are coated with a good layer of the breadcrumbs.

Add them in one layer to your air fryer (I grease mine with a very light spray of cooking spray!).

Cook

Cook for 7 minutes at 375˚F. You may need to cook these poppers in batches depending on the size of your air fryer. I do mine in about 3 to 4 batches, depending on the size of the jalapeño peppers I buy.

*on preheating your air fryer, for some air fryers it is recommended to preheat before cooking. Do this at the beginning so your air fryer is ready to go if this is necessary. I use the Instant Pot Air Fryer and have not found it to be a necessary step.*

Hand holding air fryer buffalo jalapeno popper

what to serve with jalapeño poppers

Whenever I’m serving up these air fryer jalapeño poppers, I’m usually making them for a party (generally something in the tailgating or summer backyard gathering realm). Here’s some of my favorite recipes to serve alongside the poppers:

how to store and reheat

These air fryer jalapeño poppers can be refrigerated for up to 3 days in an airtight container.

To reheat them, place in the oven for about 5 to 10 minutes on a lined baking sheet until they are hot and the tops are crispy. You can even switch on the broiler to toast the tops for a minute or so!

can I make these in the oven?

Don’t have an air fryer? No problem! Simply preheat the oven to 425˚F. Prepare the poppers as directed and place in a single layer on a lined baking sheet (I use parchment paper or a silicone mat). Bake for 10 to 15 minutes until the tops are golden brown.

Air Fryer Buffalo Jalapeño Poppers

Air Fryer Buffalo Jalapeño Poppers

Yield: 24 poppers
Prep Time: 10 minutes
Cook Time: 14 minutes
Total Time: 24 minutes

The crispy golden topping makes these poppers better than any you've had before!

Ingredients

  • 1/4 lb shredded sharp cheddar
  • 1/4 lb shredded mozzarella
  • 1/4 cup finely chopped yellow onion
  • 1 egg
  • 1/2 cup cream cheese
  • 3 Tbsp sour cream
  • 3 Tbsp Frank's Red Hot Sauce
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 12 large jalapeno peppers, stemmed, seeded and halved
  • 1/2 cup panko breadcrumbs
  • 1 Tbsp melted unsalted butter

Instructions

    1. In a large mixing bowl, mix together cheddar, mozzarella, onion, egg, cream cheese, sour cream, hot sauce, salt, and pepper until well-combined.
    2. Fill each jalepeño half with the cheese mixture.
    3. In a small wide shallow bowl, stir together panko and melted butter until the breadcrumbs are moistened. Dip the jalapeños, cheese-filled side down, in the crumbs to coat evenly.
    4. Add to the air fryer in an even layer. Cook for 7 minutes at 375˚F. You will likely have to cook these in batches, depending on the size of your air fryer. Make sure to only load your air fryer with enough to be in a single layer - do not layer them on top of each other!
    5. Serve warm.

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© Meghan Y.
Cuisine: Tailgating / Category: Appetizer

Pear Moscow Mule

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Pear Moscow Mule is THE fall ginger cocktail you need to be drinking right now. The pear and ginger combination is perfect for cozying up with as the weather starts to cool off. 

Overhead image of Moscow Mules with Pear

You know when you find a cocktail that you love and you get into a serious groove with it? That’s exactly where I’m at with this pear moscow mule right about now.

Starting my night off with a crisp gingery, bubbly cocktail is becoming a habit for me. With my drinking habits I suppose it’s more of a craving. I am constantly getting distracted by other shiny boozy things. Plus I keep running through ginger beer at a pace that is a little bit ridiculous.

I can’t help it though! The ginger, the bubbly bite, I don’t even need any booze in it to enjoy sipping on it. 

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Welcome to the NEW Cake ‘n Knife!

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Well hey there, hi there, friends!

SURPRISE!

We’ve got a bit of a new look over here on Cake ‘n Knife! This whole project has been a work of love and passion and… well a lot of work!

The truth is, this whole new look has been a long time coming. Of course, I’ve always loved the original Cake ‘n Knife look. It was the first big investment I made in the blog and the first moment I started taking this whole hobby into a career I wanted to build.

After spending two years basically inside because of being pregnant and having an infant all during a global pandemic, the timeline of the brand and website overhaul got moved up to RIGHT NOW.

It’s amazing how motivated you are for change when you are bored at home for a year while being pregnant.

My mission for Cake ‘n Knife is to show you a way to celebrate everyday moments through creative recipes!

So this is my way of circling back to that. There’s nothing like a pandemic to teach you that not only are life’s everyday moments worth celebrating, but you don’t need a giant gathering to celebrate.

I like to approach cooking in a way that doesn’t stress you out or demand perfection. Fresh seasonal ingredients, unique flavor combinations, and a love for gathering people around the table (or in the kitchen) are what you will find here.

As I like to say, everyday moments deserve food worth sharing and flavor worth celebrating.

Let’s take a quick little tour of the new website, shall we?

There’s a whole new homepage, and it’s one that I am SO excited about. Here you can easily access my latest recipes, as well as easily search some of the most popular recipe categories like seasonal and Instant Pot recipes.

A cool new page is my seasonal cooking page. Here’s where you’ll find all the recipes for whatever season it is, and then you can filter down even further to that season to see what’s most popular on the site and the most recent recipes I’ve shared.

So take a look around! Let me know if you have any questions! I’m thrilled to have you here, no matter if you’ve been here since the beginning almost a decade ago (geeez…. I’m old) or you are new here.

XOXO,

Meghan

Boozy Baileys Hot Chocolate

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Boozy Baileys Hot Chocolate is creamy and rich, making it a delightful cup to cozy up to on a cold winter night. Topped with a dollop of fresh whipped cream, it’s an easy warm cocktail to indulge in. Makes 2.

Overhead photo of hot chocolate in mug

I love hot chocolate.

It’s one of those warm mugs that I can never resist… but I am so NOT into the packet stuff.

I mean, there are some good ones out there, I will grant you that.
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Instant Pot Ham and Bean Soup

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Instant Pot Ham and Bean Soup is the quick and easy soup to pull out when you’ve got a leftover ham hock or ham bone to use up! You’ll want to cozy up to a bowl of this rich flavorful broth packed with ham, white northern beans, and fresh herbs. Serves 4.

Side photo of ham and bean soup in bowl

Winter is the ultimate soup season, isn’t it?

It has finally been snowing here in Colorado (and we’ve experienced it from the Western Slope all the way back to Denver in the past week!) and all that makes me want to do is cozy up to a big bowl of soup every single night.

In addition to being under the weather for over a week, haha.
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