Oh my friends, I have had a WEEK. A week that absolutely demanded the decadence of a Brie artichoke souffle omelet, and if you have never had a souffle omelet, you are in for a treat – all the puffy delight of a souffle, but cooked on the stovetop omelet-style with none of the souffle fear. Stuffed with artichoke hearts and Brie cheese and oh my my. Jump down to the recipe if you want to just hear about souffle omelets instead of my saga. Or read through my saga. One way or the other – let’s make it!
Okay, the recipe for gnocchi macaroni and cheese comes with a saga, and for once it does not involve me. Nope, it involves my sweet little sister, and it has a happy ending, but just let me say that if there was ever a saga that was calling out for Extreme Comfort Food it’s this one. And this gnocchi macaroni and cheese is comfort food to the MAX. Soft pillows of gnocchi nestled in cheddar cheese, and preferably served up in your very favorite bowl. Ready to both hear more about the saga and the gnocchi? Let’s make it!
If you have been reading this blog for any length of time, you know how much I like to muffin-ize things. French toast, for example, and the middle of the cinnamon roll for another. So I guess it was only a matter of time before I muffined up a savory version, and what better way to start than with bacon and eggs? In this case, Canadian bacon, whose round shape is practically begging to be cooked up in a muffin tin. Ready to muffin your breakfast? Let’s make them!
Okay, so this is definitely NOT your grandmother’s tuna casserole. Yes, there is tuna, and yes, there are noodles. But there are also artichoke hearts and there is also feta cheese, and there is absolutely no cream-of-anything soup. It’s light and flavorful with the perfect mixture of cheese and artichoke and just the right amount of pasta. I’m calling it a Mediterranean version because of the feta and artichokes, but you can also call it scrumptious…let’s make it!
You know what I love about quiche? The fluffy flavorful eggs, and (in my favorite variety) the melty cheese and the delectable bites of bacon. You know what I don’t care that much about? The crust. Call me crazy, but for me the crust just gets in the way of all that eggy, cheesy, bacon-y deliciousness, and I would much rather spend my calories on, say, a lovely naughty glass of red wine on the side. Which is one of the reasons that I am head over heels for this crustless bacon cheddar quiche! Ready for some super easy, super scrumptious, not a crust in sight quiche? Let’s make it!
I love kicking off fall with homemade soup! And one of my favorite is this easy recipe for carrot feta bisque, which is full of rich carrot flavor, and which can be whipped up in about a half hour with the help of your friendly blender. It’s topped with a generous pile of feta cheese, which rounds out the sweet carrot flavor with the salty savory taste of cheese. It makes having summer in the rear view mirror a little less sad.
So, ready to start soup season? Carrot feta bisque…let’s make it!