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Preview: What We're Eating - A Food & Recipe Blog

What We're Eating - A Food & Recipe Blog



a Food & Recipe blog



Updated: 2015-08-20T15:01:02Z

 



Ham, Egg & Manchego Breakfast Muffins

2013-12-24T15:44:12Z

In my family growing up we always had our big Christmas dinner celebration on Christmas Eve. This meant that Christmas day could be left stress-free to enjoy whatever Santa might have delivered as well as each others company without the insanity of running around preparing a huge meal afterward. Of course being that my family […] No related posts. In my family growing up we always had our big Christmas dinner celebration on Christmas Eve. This meant that Christmas day could be left stress-free to enjoy whatever Santa might have delivered as well as each others company without the insanity of running around preparing a huge meal afterward. Of course being that my family is a bunch of Virginians, you know this feast was sure to include a huge country ham which we would pick at for days. A whole ham is still a tradition of mine for the holidays which means I’ve gotten to play with different ways to use the leftover ham. This recipe is a current favorite for Christmas morning. After the feast is over the night before I just cut up the ham I need for the morning and shred my cheese. Then it’s just the super quick assemble of these irresistible breakfast muffins and 15 minutes in the oven before they are ready to be devoured. Pretty much less time than it takes to open presents! Another fabulous thing about this breakfast “muffin” is that you can pretty much throw whatever you want in these awesome little crescent roll crusts. Why not go crazy and put leftover turkey, stuffing and a spoon full of gravy beneath that cracked egg? Or if your holiday protein of choice is a prime rib roast, cube that up and throw it in with some leftover mashed potatoes and blue cheese. The world is your breakfast muffin! Wait, is the saying “the world is your oyster”? Does that mean it should be, “The breakfast muffin is your oyster”? Regardless, these things are highly addictive so I suggest on making several batches if you have a crowd larger than 2. Just sayin. Soooooo I might have gone a little photo crazy while making these. Just in case you had any questions as to the process, this string of photos should clear that right up. Mise en Place! First your roll your dough out. Then cut that dough in half to make squares… Next, line either a ramekin… …or a muffin tin with a square of dough. Add a healthy dose of ham and cheese to each of the lined muffins (or ramekins) Finally crack an egg on top and pop those suckers into the oven! *This post is sponsored by Pillsbury. All contents and opinions are my own. No related posts. [...]



Pumpkin Pie Spice Swirled Sugar Cookie Sandwiches w/ Pumpkin Buttercream

2013-12-16T15:48:26Z

My mother was never much of a cook. Actually she was (and still is) a registered, card-holding non-cook. The one time of year where she would break her vows to not come into the kitchen was the holidays. As soon as the calendar flipped to December, you would find my mom spending all of her […]

My mother was never much of a cook. Actually she was (and still is) a registered, card-holding non-cook. The one time of year where she would break her vows to not come into the kitchen was the holidays. As soon as the calendar flipped to December, you would find my mom spending all of her spare time in the kitchen whipping up batch after batch of endless varieties of Christmas cookies. She would make plates containing some of each type to hand out to all of our family’s friends around the community, teachers and co-workers. She put her love, time and gratuity into those delicious plates that gave everyone loads of delicious joy… and I think it pretty much gives her a pass for all the TV dinners my sister and I ate as kids. (image) (I love you , Mom! You’re the best!)

Nowadays I’m all grown up and carry on my mom’s tradition of handing out plates of goodies during the holidays. These pumpkin pie spice swirled sugar cookie sandwiches with pumpkin cream cheese buttercream are at the top of my favorites list for this years collection. Winning over the Coquito frosted sugar cookies only by a narrow margin due to my intense love of all things pumpkin. (image) I hope you guys love them too!

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Pumpkin Pie Spice Swirled Sugar Cookie Mise en Place!

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First roll out the sugar cookie dough and sprinkle with brown sugar-pumpkin pie spice mixture.

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Then you roll the dough into a tight log, wrap it in plastic wrap and chill.

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Finally, cut the dough and bake off those beautiful swirled sugar cookies before filling with buttercream!

*This post is sponsored by Pillsbury. All content and opinions shared are my own.




Coquito Glazed Sugar Cookies

2013-12-10T20:39:18Z

This is the fourth holiday season that I’ve gotten to spend in Puerto Rico… which means there have been numerous opportunities for me to indulge in all of the traditional local holiday foods and drinks from lechon asado, to pasteles to the holiday drink of choice – coquito. Coquito is kind of like Puerto Rican […]

This is the fourth holiday season that I’ve gotten to spend in Puerto Rico… which means there have been numerous opportunities for me to indulge in all of the traditional local holiday foods and drinks from lechon asado, to pasteles to the holiday drink of choice – coquito. Coquito is kind of like Puerto Rican eggnog – sweet, creamy and utterly addictive. It traditionally made from pitorro (local moonshine), coconut cream, like the bar staple Coco Lopez, sweetened condensed milk, cinnamon, nutmeg and cloves. It’s sweet, spiced and uber delicious. While I’ve had my fair share of pitorro-based coquitos, it’s not uncommon to see ones made with local rum as well which is the route I chose to take. This recipe is my ode to Puerto Rican holiday traditions. The frosting on these sugar cookies is filled with all of the flavors of coquito. I hope you guys enjoy these holiday cookies as much as we did!

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Coquito Frosted Sugar Cookie mise en place!

*This post is sponsored by Pillsbury. All content and opinions shared are my own.




Thanksgiving Desserts! Keep it Classic or Change it up?

2013-11-22T19:21:47Z

So, uh, I don’t know if you guys know this, but the word on the street is that Thanksgiving is next week! EEEEEK! How did that happen? Seriously? Wasn’t it Saint Patrick’s day just last week?!? Yet another year seems to have evaporated into thin air and all I have to show for it is […]

So, uh, I don’t know if you guys know this, but the word on the street is that Thanksgiving is next week! EEEEEK! How did that happen? Seriously? Wasn’t it Saint Patrick’s day just last week?!? Yet another year seems to have evaporated into thin air and all I have to show for it is a bunch of pictures of me having fun and some project simmering on the stove.

Today I’m feeling sweet but not much like trying to make a dessert on my four burner stovetop. (My kitchen is currently lacking an oven!) This is a round up of desserts that I would love to eat on Thanksgiving next week if I’m not too bloated by the insane amount of stuffing I plan to inhale, er, eat daintily as a proper lady should. (image) What are you guys planning to have for dessert next Thursday?

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How about adding a Nutella layer to your pecan pie? Awesome + Awesome = Awesomer

Recipe here!

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You can’t go wrong with Classic NY Style Cheesecake!

Recipe here!

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Keep it classic! Whip up a pumpkin pie with fresh pumpkin and ginger juice!

Recipe here!




Buttermilk Culture! It’s Alive!!!

2013-11-22T01:43:10Z

I have the most amazing friends on the planet! I’m pretty sure I should change the name of this blog from “What We’re Eating” to “Ode to Nicole” because she is one of my favorite topics to write about! Why you ask? Because she does awesome things like send this tropical chica heirloom buttermilk culture […]

I have the most amazing friends on the planet! I’m pretty sure I should change the name of this blog from “What We’re Eating” to “Ode to Nicole” because she is one of my favorite topics to write about! Why you ask? Because she does awesome things like send this tropical chica heirloom buttermilk culture so that I can properly do some good southern baking. If you’re nice (and in the western Puerto Rico) I’ll share it with you! Since it’s the heirloom variety you can keep the strain alive by adding a small amount of the previous batch to a new container of fresh milk and letting it sit at room temperature for a while. By continuing to make new buttermilk every week you can keep the culture alive indefinitely! Sharing is good. (image)

THANK YOU THANK YOU THANK, NICOLE!!!!!!! You are the nicest friend a girl could have! Love you!

PS- I’m dead serious about sharing the culture! Holla at me if you want some! Xoxo!







Roasted Garlic and Thyme White Sauce (AKA Playing with Leftovers)

2013-11-20T18:45:34Z

What’s a girl to do with a ton of leftover sauces from pizza night?!? Make pasta of course! This dish was comprised of macaroni tossed with broccoli, sauteed red peppers, seared chicken & (leftover) caramelized onions in a mix of roasted garlic and thyme white sauce and classic tomato pizza sauce. Since the hardest part […]

What’s a girl to do with a ton of leftover sauces from pizza night?!? Make pasta of course! This dish was comprised of macaroni tossed with broccoli, sauteed red peppers, seared chicken & (leftover) caramelized onions in a mix of roasted garlic and thyme white sauce and classic tomato pizza sauce. Since the hardest part about making a dish like this is cooking the pasta according to the package and saucing it I’m only going to write a proper recipe for the roasted garlic sauce and let you guys wing the rest. (image)

Tip: Add broccoli florets to the boiling pasta for the last two minutes of cook time then just drain with pasta and add to sauce.




Pizza Coma, er, Party!

2013-11-19T05:14:23Z

It’s fifteen minutes until midnight and my pizza-induced comatose brain is refusing to come up with words to describe to you the pizza party mayhem that played out at the Rincon Surf School this evening. Let’s just say there was a flurry of flour flying about and the kitchen was briefly turned into a frenzied […] No related posts. It’s fifteen minutes until midnight and my pizza-induced comatose brain is refusing to come up with words to describe to you the pizza party mayhem that played out at the Rincon Surf School this evening. Let’s just say there was a flurry of flour flying about and the kitchen was briefly turned into a frenzied factory that produced many mini pizza. I’m uber fortunate that even though I live a few thousand miles and a sea or two from my closest blood relative, I’ve got a ton of “family” here in Rincon. The delightful family behind the Rincon Surf School, the Moore’s, have taken me in and adopted me as one of their motley crew. Nearly every week for the last couple of months, I’ve invaded the surf school, commandeered the kitchen and have shared a family meal with them. I love having dinner around the table and talking about how everybody’s days have been going. As a single 30 something, it creates warm fuzzies in place in me that wants to be filled. I grew up in a family that had proper meals sitting around the table every night and I love it. Thank you to Travis and Asia for opening up your home and always welcoming me in so warmly! You guys rock! Travis handling up on prepping the area for the next pizza to pop out of the oven (and Jimmy photo-bombing). So about that whole “warm fuzzy dinner around the table” thing – that totally wasn’t the case this week! This week we planned on doing a pizza party where I make some dough and sauces and everybody who comes brings a topping then we all play with dough and make our own pizzas. Turns out that between Asia (who is also an avid cook) and me we probably didn’t really need for everyone coming to bring something. We had plenty of dough and a plethora of toppings for enough pizza to fill us all to the brink of needing a gurney to be carted away on. Pizza after pizza was slide into the oven and pizza after delicious pizza was pulled out for the crowd to feast on. Every imaginable surface was covered with pizza toppings and pre-baked pizzas. I guess that since this is a food blog it’s only appropriate for me to list some of the ingredients we had lined up for the party. We had a traditional red sauce, chipotle barbecue, roasted garlic and thyme cream sauce, buffalo chicken, mashed sweet potato, balsamic glaze, goat cheese, asiago, broccoli, sauteed mushrooms, ground beef, peppers, red onions, shaved fennel, prosciutto, cheddar, pepperjack, mozzarella, colby, bacon, pepperoni, tomatoes, and, uh, pretty sure I’m missing a topping or two. And this is why I’m in a pizza coma. Photographical evidence of Whit’s pizza-induced pregnant belly while still managing (barely) to finish off one final piece to pose for this shot. Way to take one for the team, hommie! *Special thanks to the Rincon Surf School team for remembering to snap off a few pics with their cell phones during dinner (which I totally yoinked off of Facebook) so that I have proof that the night ever happened. No related posts. [...]