Category Archives: savory goodies

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His & Hers Grilled Cheeses

The next couple days are going to be pretty hectic with two big work events consuming my life. But before I run off to deal with this thing called a “day job”, I thought I’d leave you with some easy grilled-cheese inspiration. And yes, pimento cheese is involved. How could I not after Fryday’s post

We’ve been eating a lot of sandwiches these days. You know, being house poor and all. But we’ve done a pretty good job of mixing our sandwich fixings up that it’s actually been a lot of fun, tasty too. 

In most cases, Brian and I enjoy our sandwiches the same way, but when it comes to grilled cheese, we have very different tastes. I like mine with pimento cheese, and Brian prefers the goat variety. Because I’m an equal-opportunity grilled-cheese eater, you get to see both.

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Pimento Cheese Fritters

These days, I get a lot of questions about newlywed life, usually some variant of “Does it feel any different now that you’re married?” The short answer is “not really,” Brian and I had a happy and great relationship before and that part hasn’t changed. But if I’m going to be perfectly honest, there has in fact been a huge improvement in my life post-wedding, because I’m now back to enjoying some of my favorite foods. And that, my friends, is a beautiful thing.

Case in point: pimento cheese. Every day after work, without fail, I change into my pajamas and make myself a little snack of pimento cheese and goldfish crackers. We get the Palmetto-brand tubs from Costco on an almost weekly basis. This habit/addiction is not something I’m proud of, but I really really love it and find it so comforting after a long day at work. So, rather than curb my consumption, I thought I’d try my hand at Pimento Cheese Fritters. Because if you can’t beat ’em, join ’em. Or something like that. 

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Positano Salad
Hello again! Like I said a little earlier, I’m feeling very ambitious these days and thought I’d add Tuesday afternoon recipes to the rotation. Now that we have this nice big kitchen, and need to eat in much more to pay for it, I expect these new posts to be of the easy-weekday-meal variety. So for those of you keeping track, that should mean recipes on Monday, Tuesday, a drink recipe on Thursday, and something fat and fried on Fridays (aka Fryday). Emphasis on should. With that bit of housekeeping out of the way, let me tell you about this incredible salad. 

One of the most memorable meals we had on our honeymoon was lunch at Casa e Bottega in Positano. It’s this gorgeous, bright little restaurant that specializes in healthy, organic salads, sandwiches, baked goods and fresh juices. After days of nothing but pizza and pasta (not complaining), we sought it out knowing it would be just the break we needed. The fact that the shop also doubles as a home-goods store, made it that much more enticing. Once there, Brian and I split a delicious caprese sandwich on their homemade focaccia, and each ordered a juice and big salad. That day, the special was this food-porn creation of prosciutto, figs, melon, mozzarella and grapes over a crisp bed of romaine lettuce. I have this irrational dislike of spring mix, so this salad was firing on all cylinders for me. I ordered it, loved it, and had been thinking about recreating it ever since.

The ambiance for this second tasting wasn’t nearly as nice, but the flavors and fresh ingredients did transport me back to that Amalfi-Coast sunshine and water for the 60 seconds that it took me to inhale this. I can’t remember the name of the original salad, so I’m affectionately calling this “The Positano.” It’s a beautiful place and this is beautiful salad. 
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Mini Quiches Two Ways - Ham & Cheddar and Spinach

Blogging consistently – Take 187. 

Giving this whole posting-regularly thing another try. As you know, life’s been a little busy as of late, but no matter how hectic things get, this blog of mine keeps me grounded and I really ought to make a better point of posting here, this week especially, my very last week in DC. And suddenly, my impending departure feels very real and heavy, but let’s not go there just yet. Because today, I want to savor the moment (literally, with two quintessentially DC meals at Matchbox Pizza and Lauriol Plaza) and share a recipe for mini individual quiches made two-ways. 

It was my sis Kate’s birthday over the weekend (Happy Birthday, Sis!) and a friend of hers hosted a brunch for the occasion. I volunteered to bring a crustless quiche, a standard-sized spinach quiche that I had all picked out in my head. But then, just a day before the event, I went back and forth between spinach or ham and couldn’t decide. So rather than settle on just one, I thought about how much better it would be to serve individual quiches in two different flavors, so that’s what I did. The results? A dozen cheesy and savory quiches made two ways from the same easy base in the same muffin pan. We have ourselves a new winner, my friends. Follow along to make your own. 

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Pimento Cheese Spread | fortunegoodies.com

Hey there! I’m back in DC after a really lovely and productive weekend in Connecticut. Megan and I found her a bridesmaid dress that she looks absolutely beautiful in, and we made some really good progress on my wedding invitation design too. Exciting stuff. Anyway, as fun as it all was, I’m a little drained, so I thought I’d slow things down a bit and share this recipe for cheesy, zesty Pimento Cheese spread that’s about as difficult as getting the ingredients together in one place, so not difficult at all. It’s a total crowd-pleaser too, so if you’re looking to change up your usual cheese-plate routine, consider giving this a try. Enjoy!

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Easy Fried Tortellini

Wow, you guys. It’s been two whole months since I last posted a Fryday recipe. That ain’t right. In my defense, I need to stay away from fried food, but if I’m being perfectly honest, it’s been a matter of poor time management. Now that I’ve gotten over the initial sadness of Brian moving to Atlanta, I suddenly have all this newfound free time, and you know what that means, more Frydays!

To get back in the swing of things, I’m sharing an easy step-by-step guide for making crispy, cheesy, fried tortellini. It’s everything you love about tortellini, but eat-it-with-your-fingers better. 

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