Caramelized Celery Linguine

Caramelized Celery Linguine

Last week’s Portlandia episode was all about how celery has fallen behind a lot of other new “buzz” veggies like brussel sprouts, kale, and cauliflower, and how Steve Buscemi, the celery rep, was trying to get celery back on the map. I always love Portlandia, but when they make fun of food culture it makes me laugh even more. I decided to take this celery issue into my own hands and try and make a trendy blogger type dish with celery. My trendy blogger style dish failed, and a cocktail I made was just ok, but this celery loaded pasta was amazing. It’s not gonna go viral anytime soon or dig celery out of its hole, but it’s a great and unique dish which opened my eyes to caramelized celery.

Short Rib and Cauliflower Lasagna

Short Rib and Cauliflower Lasagna

I had to make short ribs this past weekend, so I planned a dish around having some extra leftover shreddy beef deliciousness.I’ve been eating a veg-forward diet recently (I just made that word up.) so I wanted to load up this lasagna with all my current faves, cauliflower, mushroom, and arugula. I also made a really quick sauce in the food processor with manchego, ricotta, and some milk.  Historically, I have been averse towards lasagna varieties, but this one came out fantastic!

Italian Chili

Italian Chili

I’ve made lots of ethnic chili variations over the years, and every fall I like to do at least one cause I loooove chili. I decided to try an Italian version, and much to my surprise, there were already lots of Italian chili versions out there. I guess I should have known cause it’s sort of an obvious combo. As always in this sort of situation, I took some of the ideas out there and combined them with my own additions. My additions this time were using both dried chiles and dried mushrooms as the base flavors in the chili, and loading the soup with salami to add an amazing richness to the whole pot.

A quick note about sponsored posts. I posted a big one yesterday, and there will be more coming in the next few months as food companies try and get their product out for the holidays. I like sponsored posts because they help me find new inspiration and come up with creative recipes. But let’s be honest, I also like sponsored posts cause I get paid. I promise you guys two things. First, I will always stay true to my blogging style and create unique fun recipes for you. Second, I will always post a sponsored post IN ADDITION to my regular schedule. Monday and Friday will always be original unsponsored content. Wednesdays will always be a Tablespoon post. On Tuesdays and Thursdays there will usually be nothing, but sometimes there will be a sponsored post, or with the cookbook coming out soon, there might be updates about the book or links to public appearances or other fun stuff. Anyways, enough housekeeping. Back to the deliciousness!

Jalapeno Boiled Fettuccine in a Bacon Cream Sauce

Jalapeno Boiled Fettuccine in a Bacon Cream Sauce

I think this idea came from an old episode of Iron Chef where Bobby Flay cooks some pasta in jalapeno juice. One of my favorite things to cook with jalapeno is bacon, and it seems to be a very popular thing these days. There is even jalapeno crusted bacon in the grocery store! You would think that this dish is all bold intense flavors, but it actually came out more subtle and perfectly balanced. Boiling the pasta in jalapeno juice didn’t give it a crazy spicy taste, but rather imparted the true jalapeno flavor with just a little bit of the heat that it is so well known for. This was a fairly easy dish with unique and delicious flavors that I would highly suggest anyone who has a juicer to make immediately.

Simple Four Cheese and Asparagus Mac and Cheese

Simple Four Cheese and Asparagus Mac and Cheese

Bro week continues today with a super easy mac and cheese dish. The main barrier to entry when it comes to making and mastering mac and cheese is the bechamel sauce. Making a nice thick cheese sauce requires a bit of effort that most bros are not willing to put in, so the blue box reigns. THIS mac and cheese however requires no such thing! The secret is the mixing of soft and semi-soft cheeses to form a perfect gooey creamy and tangy cheese sauce without all the effort!

My Tomato Sauce

My Tomato Sauce

Ingredients1/2 Cup Olive Oil2 Medium White Onions7 Cloves Garlic18 Ounces Tomato Paste1/2 Pound Ground Beef5 28 Ounce cans Whole Peeled Tomatoes3 Cups Water1/2 Bunch Basil1/4 Cup Oregano (less if dried) 1/2 Cup Parm1/2 Teaspoon SugarSplash BalsamicSalt, Pepper, Crushed Pepper Flake InstructionsDice onions, Mince garlic, Chiffonade basil and oregano (small thin strips), Grate ParmOpen cans of…