A good portion of these recipes come from the BA Best collection [summarized so eloquently on the left]. There's something for everyone here: recipes for cocktails, breads, fancy main courses, and staples from many cuisines. I'm slowly cooking my way through the collection because everything looks too good not to try.
We really liked the Classic Spinach Salad and the Sausage Meatball Sandwiches - that sandwich made my floormates at work rather jealous every time I brought one in for lunch. I'd like to take another stab at the Fettuccine Alfredo because I bet I could do it better the second time around. I'm thinking Shrimp Scampi might be next on our list because 1) it looks absolutely delicious, and 2) Carla makes me laugh.
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I love to cook but baking is my true hobby. Our friend Sam got me a few amazing cookbooks for Christmas, including my current favorite Pâtisserie: French Master Class. It's thanks to the lovely people that compiled this book that I can finally make a decent French macaron. The step by step pictures helped a lot, and it turns out I was being way too gentle with these little pretty delicacies, especially if you're using the Italian meringue method.
Special shoutout to my dad for actually writing this one down! <3
- 1.5 lbs ground meat of choice (beef, chicken, turkey, etc.)
- 1 packet taco seasoning (we use Ortega)
- 1 8 oz jar taco sauce (also Ortega, as spicy as you like)
- 1 16 oz jar your favorite salsa (as spicy as you like)
- 1 8 oz brick of cream cheese (we like Philadelphia brand)
- 1 16 oz container of sour cream
- 2 cups shredded cheddar for topping (freshly grated is best)
- Tortilla chips
- Preheat oven to 400F
- Brown ground meat in sauce pan, drain off excess fat. (Optional - season meat with Goya Adobo All Purpose Seasoning.)
- Mix cooked ground meat with taco seasoning, taco sauce, salsa, cream cheese, and sour cream.
- Pour mixture into oven-safe dish, and cover with a heavy layer of cheddar cheese.
- Bake at 400F until cheese is melted and everything is warmed through.
- Serve with tortilla chips (my dad loves Fritos Scoops with this stuff).
Also featured in my 2017 Fall Break blog post, but totally worth sharing again because even people that don't like mushrooms will enjoy these.
- Baby white button or cremini mushrooms
- 2 8 oz bricks of cream cheese (Philadelphia brand preferred, get enough to fill mushrooms - extra filling can also be eaten cold on its own and is delicious)
- 1 box frozen spinach for every 2 bricks of cream cheese (feel free to add more if you like)
- 1 packet Lipton onion soup mix for every 2 bricks of cream cheese (feel free to add more if you like)
- Bacon for topping (exclude if you'd like to make these vegetarian-friendly)
- Preheat oven to 375F.
- Fry or bake bacon (if using) until just cooked - will go into oven later.
- Remove stems from mushrooms [save for veggie stock!], and clean mushroom caps well with dampened cloth.
- Thaw spinach in microwave, then wring out as much moisture as you physically can.
- Combine cream cheese, thawed and wrung spinach, and Liption onion soup mix. Add more or less of things until you think it tastes good.
- Fill mushroom caps with cream cheese mixture, then top with cooked and crumbled bacon (if using).
- Bake stuffed mushrooms in oven-safe dish at 375F until mushrooms are tender and the filling is just starting to get some color.