If I had to choose only one “type” of food to eat for the rest of my life it would probably be Mexican. Anything Mexican; tacos, guacamole, nachos, salsa, enchiladas, burritos, and of course queso fundido. And while I’ve had queso at least a dozen different ways, this roasted corn skillet queso fundido is hands down my favorite. Guaranteed to be completely different than any queso you’ve tasted, this skillet queso cooks poblano peppers, red onion, garlic, Monterey jack cheese, and roasted corn low and slow, then is topped with cilantro, radish, green onions, and jalepenos for a taste and texture that is simply beyond. Combine it with my homemade tortilla chips and I promise you’ll never think of queso the same way again. Truly, MKR
Crisp, refreshing, and always vibrant, citrus is one of the healthiest and easiest foods to cook with. Especially this time of year as it brightens up those last grey, winter days and provides a much needed preview of the first signs of spring. So whether it be for breakfast, brunch, lunch, or dinner I promise these quick, easy no-cook citrus recipes will quickly become some of your new favorites. Truly, MKR
With arctic temperatures across the country and football about to take over our screens what better way to embrace all that January seems to be bringing than with a warm, cozy bowl (or two) of chili? Using our trusty Le CreusetDutch oven this one-pot, vegetarian chili recipe is full of robust flavors with plenty of heat sure to please even the least vegetable loving individual. And might I suggest doubling the batch to either freeze for later or nosh on for days, because chili is one of those foods that seem to be even better the next day. TGIF! Truly, MKR
One of my favorite Christmas traditions has, and will always be, Christmas morning pancakes. We all gather around the table after presents have been ripped open, still in our pajamas with mimosas in hand. It’s a moment I revel in and look forward to every year. So when Krusteaz reached out to discuss being a part of the Krusteaz Gluten FreeBlogger Bake Off and pancakes were an option, I jumped at the opportunity.
I don’t eat gluten free products often. I find them to mostly taste a bit like cardboard. So imagine my surprise when I found myself devouring this entire stack with the family. I of course doctored the pancakes up with chopped pecans, fresh blueberries and soaked them in butter and maple syrup. But I mean this when I say it, I really couldn’t get over that they were gluten free! And as if the pancakes weren’t proof enough Krusteaz sent over their brownie mix and it too was fantastic. Consider me a believer Krusteaz!
And with that, I hope you all have a very Merry Christmas and can revel in the moments and traditions that mean the most to you. Truly, MKR
If we’re telling truths here, I’ve never been a fan of eggnog. Not that I had ever tried it or anything, I couldn’t get past the whole idea of raw eggs. But the older I got, and the more I watched National Lampoons Christmas Vacation, the more I felt I needed to conquer this fear. So I spent yesterday in the kitchen trying out a few different recipes until I found just the right one; a Spiked & Spiced Eggnog.
By combining your standard eggnog ingredients but adding a bit more spice and getting a little help from my friends called Amaretto and Absolut I can now not get enough of this delicious eggy-nog-nog. And how gorgeous is the new Absolut Andy Warhol bottle? I’m gifting one to my mother this holiday season to sit atop her new bar cart. So for all you last minute gifters might I suggest a little Andy Warhol and some nog?! Truly, MKR
Out of all the sweet treats we find ourselves consuming during the holiday season I’d have to say hands down my weakness, my go to, my absolute favorite is sugar cookies. So when the annual Wilton cookie exchange rolled around I knew exactly what cookies I’d be making, wrapping, and shipping out to The Mommy Files.
I used Wilton’s classic sugar cookie recipe and this year Wilton came out with possibly the best (and cutest) two-part Santa cookie cutterever (I mean the mustache)?! Now I don’t consider myself a baking savant by any means so I was a tad on the nervous side when it came to icing the actual Santa. I used Wilton’s royal icing recipe, disposable icing bags, and small icing tips and started lining and flooding away with abandon. This being my first time actually using royal icing I was actually surprised by how easy it was. Next time I’ll use a thicker icing to line the cookie and then flood (flood is decorating talk for fill) with the royal icing, but I’m just splitting hairs here because honestly for my first time I thought they turned out quite Santa like.
I let them set over night then packaged them up in cookie boxes all tied with a string and sent them on their merry way. I just love a homemade gift don’t you? Truly, MKR
*This story was in collaboration with Wilton, a brand I love and adore. Opinions and images are 100% my own.
Over the past two weeks we’ve had the pleasure of sharing the recipes from our Woodland Wonderland Dinner with Rue Magazine, (a fruit filled ice ring, roasted sweet potatoes, wintery kale salad, braised short ribs, and sweet potato creme brûlée). But like all good things, our dinner must come to an end. And what better way to end than with a side dish to put all other side dishes to shame. Homespun Atlanta’s roasted cauliflower with apples, cranberries, and sage. A spot on seasonal dish that as delicious as it is easy to make.
So enjoy and here’s to hoping at least one of these dishes (if not all) will make it on to your table this holiday season. Truly, MKR
I like to live life by the motto, eat dessert first. So when Homespun Atlanta showed up to our Woodland Wonderland Dinnerwith creme brulee in tow that’s exactly what I did. These little ramkins filled with caramelized butternut squash and topped with fresh whip, red wine soaked cranberries and candied walnuts were little bites of heaven and trust me are worth the effort in making. Enjoy Loves! Truly, MKR
2 to 3 tablespoons granulated sugar, organic, or raw
Soaked Red Wine Cranberries
Heat oven to 300°. Place 8 to 10 1/2-cup ramekins, custard cups, or oven safe demitasse cups in a large metal baking pan.
In a medium saucepan, combine the heavy cream, half-and-half, brown sugar, cinnamon, nutmeg, and ginger. Heat over medium heat, stirring frequently, until the mixture just begins to boil.
Remove from heat and let stand for 5 minutes.
Meanwhile, in a small mixing bowl, beat egg yolks with the 1/4 cup of granulated sugar until thick and lemon-colored.
Slowly add about 1/3 of the hot mixture to the egg yolks, whisking constantly. Add the egg mixture back to the saucepan, whisking constantly until thoroughly blended. Whisk in the butternut squash puree and the vanilla.
Pour the hot mixture into the ramekins or cups, distributing evenly, about 1/2 to 2/3 cup per ramekin.
Pour very hot or boiling water into the baking pan, so it is at a depth of about 1 inch, or about halfway up the side of the ramekins or cups you're using. Bake for 45 to 55 minutes, or until the custard is set in the center, but not overly stiff. It will jiggle slightly. Remove the ramekins from the baking dish and place in the refrigerate. Refrigerate for about 4 hours, or overnight.
Just before serving time, sprinkle about 1/2 to 1 teaspoon of sugar over each custard and, using a kitchen torch, melt and caramelize the sugar. Or, place the ramekins in a baking dish and put under to broiler for 1 to 2 minutes, just until browned and caramelized.
The star of our Woodland Wonderlanddinner with Rue Magazine was definitely the braised short ribs garnished with brussel sprout leaves, roasted turnips, and sugared blackberries from Homespun Atlanta. By using a dark roast coffee rub and plenty of vegetable and herbs as just the right aromatics Chef Jason’s recipe will soon become a household staple. Enjoy! Truly, MKR
*The Team: Concept & Styling, Mandy Kellogg Rye of Waiting On Martha || Braised Short Ribs, HomespunAtlanta || Photography, Rustic White
One of my favorite dishes from our Woodland Wonderland shoot was the glazed sweet potatoes courtesy of Homespun Atlanta, (I was actually eating them cold I couldn’t stay away)! Surprisingly easy to make these are sure to be a perfect side for your holiday table. Truly, MKR