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Tag Archives: cheese
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.
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!
Remember last Thursday’s impossibly easy slow-cooker Pasta e Fagioli? Well, these here cheesy, crunchy Fried Ravioli go great with the stuff. And like the soup, fried ravioli are all eat with none of the sw- that usually precedes it.
There are few things that I love more than Fryday recipes, but halfway homemade Frydays would have to be one of them. Use store-bought ravioli and this stuff will come together in no time. Let’s get to it.
When it comes to pasta, I like my carbs piled high with toppings. I’m talking a cream-based sauce with mushrooms, pancetta, sun-dried tomatoes, broccoli, garlic, peas, and lots and lots of cheese. The more the merrier. The dish pictured above does not follow that philosophy.
What you’re seeing there is a big and surprisingly tasty plate of Cacio e pepe, which literally translates to “cheese and pepper,” and practically covers all of the ingredients that go into making it. While my preference for fixings will probably never change, I’m learning that a minimalistic approach with few but fresh, quality ingredients can be just as satisfying.
Anyone who knows me knows I’m not a football person. I only know the basics: a touchdown is worth 6 points plus a shot at an extra point, Peyton Manning is the man, and football makes a great excuse for buffalo wings.
But because I have yet to perfect my own boneless recipe, and because a hopeful Broncos Super Bowl is just a few weeks away, I thought I’d share these already incredible buffalo goat (and blue) cheese balls to get you going. They have all of the cheesy goodness of gougères combined with the finger-lickin wonder that is Frank’s Red Hot Sauce. There’s also the added bonus that these are oven-“fried” which makes them marginally better for you…until you dip them in ranch.
A friend of mine asked that I post some diet-friendlier recipes, and these were my answer. Not sure I delivered there, but sometimes I just can’t help myself, especially not on a Fryday when the Broncos are just days away from kicking some major Patriots butt. So oven-fried buffalo goat cheese balls it is.
Frydays need to get healthier around here. But, you know, in our own time. That means we’re taking baby steps, which really means we’re just putting what we fry on top of a salad and calling it “better for you.” So think of these as nothing more than giant, warm, gooey, crunchy sundried-tomato-goat-cheese croutons. Are they better for your waistline? Probably not. Better for the general enjoyment of your life? Most definitely.
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