An easy dip that uses leftover chili as the base and lots of cheese to make it oozy and delicious.
Three juicy delicious burgers that have beer in all of the ingredients!
This creamy stovetop mac and cheese is super spicy and has a sweetness from the basil and green onion.
These mushrooms were a healthy and easy weeknight dinner and came out wayyy better than I even imagined. In fact, I was having a beer with some friends at a burger place near my apartment and I had to leave to make these just as their burgers were arriving to the table. I was really questioning my sanity, but after one bite of the mushroom I totally forgot about the burgers!
This mac and cheese has been haunting me for over a year. It was on the list, but kept getting pushed back. The idea sprang from something Mandi ate at an upscale pub awhile back. Since I love the combo of mac and cheese with sriracha but never officially posted such a recipe on here, I was excited to make it. The problem was every time I tried to make it, I couldn’t find any decent mushrooms! Mushroom season is weird you guys! The other day I was in Whole Foods and they happened to have a crazy abundance of delicious and weird looking mushrooms, so I snatched them up and ran home to make this.
If you don’t want to travel all the way to Mexico to get a cornballer on the black market, you can just make this tasty snack in any deep frying situation. I assume that the cornballs in question are similar to a hush puppy, so that was the approach I took making this recipe. They came out great and were a fun app for our little Arrested Development party. Yo soy loco por los cornballs!
A creamy cheesy soup that is very flavorful and rich.
Mac and cheese loaded with a bounty of summertime veggies and herbs.
This tart is filled with creamy corn grits and bits of spicy salty chorizo.
Mac and Cheese with Munster, Mortadella, and Broccoli