Hello! Greetings and such 🙂 Before I get into this recipe, I wanted to share with you all some exciting news. I’ll be on the Dr. Oz show January, 19th (today)! They’re doing a little segment on food bloggers, weight management, and all that jazz..and I was honored to be a part of it. I had a blast, despite being nervous to the highest of hells lol. I’ve never done TV before, so it was pretty jarring for me. I didn’t have much time to process it either. I received an email the day of my 34th birthday (Nov. 12, 2014) asking if I wanted to be on the show, and I thought it was a joke. Turns out it wasn’t. They had me on my way to New York just a few days later and the preparation for it all was nuts! It went by so fast, I’m just now able to process what happened. Dr. Oz and his amazing staff were extremely kind and accommodating, I’d definitely do this all over again if asked. If you’d like to read a little more about my weight-loss journey, please click here!
Merry Christmas! This is my gift to those of you who asked. I posted a picture of these biscuits on Instagram and everybody went nuts, so I decided to share my recipe. I like my biscuits many ways — flaky, not flaky, sometimes cakey, fluffy, sometimes drop’like — it all depends on my mood. However, it’s always good to have a flaky buttermilk biscuit recipe in your arsenal. So, you’re welcome in advance and I hope you nail it. I tried my best to be as detailed as possible. I realize biscuit-making can be intimidating, but the concept couldn’t be simpler. As long as you remember one VERY important rule…KEEP EVERYTHING COLD AS F&#K. Seriously. Your warm balmy hands, and/or warm kitchen can destroy what we’re trying to build here — rising layers!
So, I’m a firm believer that macaroni and cheese should never be diet food. The very thought of a low-cal/fat mac&cheese just pisses me off. First of all, this isn’t something you should be eating every day. This is holiday, or special occasion food. I’m sure there are plenty of you out there who enjoy eating low-fat version, and more power to you — but I’m not interested in it at all. Considering I only eat this kinda stuff MAYBE 3x a year at max, it’s totally worth it to me. With that said, this is a very decadent and “made with love” version of mac&cheese the CarnalDish way — can you say version 3? You get to caramelize your own shallots, roast your own garlic, and make your own breadcrumbs as well as make a deliciously cheesy mornay sauce. There are a lot of steps here, but they’re easy steps. Lots and lots of photos to help you nail this recipe, and believe me — when you nail it, you’re going to love it.
These are the brussel sprouts for those who hate brussel sprouts, or think they hate brussel sprouts. My dad absolutely hates brussel sprouts, and he destroyed these. My mom shook her head and raved, “I eat brussels all the time, but those are the best I’ve ever had. Makes no sense. They’re even good cold”. Well, neither party is lying here. These are just damn good brussel sprouts. Bacon and brussels go together like eggs and avocado. They’re just a match made in mouth heaven. Throw in a few dried cranberries to soak up some of that white wine and we’ve got ourselves a party. The brussels cook up tender and caramelized, full of delicious flavor, sure to please any skeptic. They aren’t the least bit bitter, and sure to be a great addition to your holiday table.
If I had a list of the most comforting things I’ve ever made, this would top that list. I’m getting sleepy just writing about it. This is the perfect rainy-day, nothing-else-to-do, nowhere-to-go, i’m-not-leaving-the-bed-and-you-can’t-make-me meal. It’s like a delicious, flavorful hug for your entire being. It’s all of these things without being too heavy, but let’s just face it — turkey makes you sleepy. This meal is “rustic”, it’s not supposed to look perfect, it’s just supposed to taste really good — and it does. There’s also no formal way to eat this — you just scoop n’serve!
You ever eat something so good that you start cussing? Because that’s exactly what happened after my sweety and I savored every buttery, flaky bite of these delicious and adorable little pies. We stared each other down and shook our heads in decadent disgust as we devoured every bite — cussing each other out in the most romantic way possible. The sheer frustration that possessed us both let me know that this is one of those treats I’d have to make quite often, just to keep balance in our home.
Listen, I love stuffing. I. Love. Stuffing. Nothing beats homemade stuffing. I knew that once I became an adult I’d have to make it from scratch like all of the lovely women in my family. You can seriously take your recipe variations to the moon, the possibilities of flavor are endless. That’s because I truly believe everything tastes tastes with bread. Seriously, it’s the one part of the meal that always fits no matter what. They serve a variation of bread with practically every meal in every cuisine, so when you take that concept and run with it, you get delicious stuffing.
It’s the most, wonderful tiiiiiiiiiiiiiiime of the yeeeeear! Turkey. Stuffing. Potatoes. Veggies. Gravy. Cranberries. Fresh sage. Family. OMG! Thanksgiving will always and forever be my Christmas. I love it, it’s my favorite holiday of all time. Why? Because food, that’s why lol. I love food. You do too, that’s why you’re here. Today’s food lesson is all about turkey. As I’ve said in a previous post, I’m not cooking our actual Thanksgiving meal this year — we’re flying home to visit my parents. But I needed these flavors ASAP and I couldn’t wait. The plus-side? I’m sharing these recipes with you.
My boyfriend hates black-eyed peas. I don’t blame him. Just about everywhere you go, you find the same gritty, muddy textured peas sitting in a thick, pasty gravy that ends up looking grey and unappealing. However, I love black-eyed peas — I just don’t love everybody’s. Not too many people make this dish the proper way, and the end result is usually a mushy, mealy, disrespectful version of this southern classic. If you’re tired of eating mealy, gritty black-eyed peas, grab my hand and let me take you on a journey.
Before you freak out and automatically assume you cannot possibly make this delicious bounty of all-American greatness, just hear me out. I am not an awesome pie-maker. It’s one of the things I kinda steer clear from because I know how much “technique” is involved, and its so easy to screw up despite how seemingly simple it is…right?