Since it has been a while since my last insta-Tuesday – and since I’ve made some really delicious stuff without stopping to take pretty pictures of it – it seemed like the perfect time to share a recipe roundup.
Pancetta and Gorgonzola Pizza
shared here on 3/23
1 prepared pizza crust (love Trader Joe’s and Publix in a pinch!)
1/2 to 3/4 cup pizza sauce
4 ounces gorgonzola, crumbled
4 ounces pancetta, cooked until crispy
8 ounces fresh mozzarella, sliced
2 cups arugula (optional)
- Preheat your grill (or oven) to 500 degrees.
- Roll/stretch your pizza dough out to a 12″ circle, or a 14″ x 5″ rectangular blob, if you’re me.
- Spread the dough with your desired amount of sauce, then top with gorgonzola, pancetta and mozzarella, then cook in the grill or oven until the cheese is melty and the crust is crispy and golden, about 10 minutes.
- Optional, but recommended: turn off your grill/oven, then top pizza with arugula and pop back into the heat for a minute or so to slightly wilt the greens. **Heavenly**
Goat Cheese and Prosciutto Mac ‘n Cheese
shared here on 3/31
4 cups cooked medium shells
4 tablespoons unsalted butter
1/2 white onion, finely diced
1 clove garlic, finely diced
4 tablespoons all purpose flour
8 ounces goat cheese
4 ounces white cheddar + extra for topping
3-4 cups milk
8 ounces frozen chopped spinach, thawed and drained
4-5 slices prosciutto, torn into small pieces
salt and pepper, to taste
- Preheat your oven to 375 degrees.
- Melt butter in a large sauce pan, then add onions and garlic and saute until translucent. Next, add butter and stir for about 5 minutes until the flour is cooked and turns nutty brown.
- Turn the heat to low and add the milk, whisking until completely lump free. Bring to a simmer and cook until thickened, about 10-15 minutes.
- Add cheeses and stir until completely melted, then stir in cooked noodles, prosciutto and spinach. Taste the mixture and season with salt and pepper as desired.
- Transfer mixture to a baking dish, then top with desired amount of extra cheese and bake until bubbly and hot, about 20 minutes.
Sriracha Soft-Boiled Egg Salad
shared here on 4/3
6 soft boiled eggs, cooled
1/2-3/4 cup Greek yogurt
2+(++) tablespoons sriracha
2 green onions, thinly sliced
dash smoked paprika (optional)
dash mustard powder (optional)
salt and pepper, to taste
- To soft boil your eggs, place the uncooked eggs in the bottom of a medium sauce pot, then cover completely with cold water (1″ above the eggs). Bring the water to a boil, then immediately turn the pot off and let the eggs sit in the water for 6 minutes. Drain the eggs and place them in a bowl of ice water to cool.
- Peel your eggs and put them into a large bowl, and using a fork mash them until they are all broken apart. Add the Greek yogurt and all remaining ingredients and stir to combine.
- Adjust ingredient levels to taste – I always add a ton more sriracha until it’s just the right amount of heat for my taste.
- Serve however you normally eat egg salad, but I totally recommend adding bacon, toasty bread and some sort of greens.
If you try any of these recipes, I’d love to hear about them! You can always mention me on Instagram, tweet at me or tag me on Facebook. You can also use the hashtag #CodyUncorked.
Posted in Recipes, insta-Tuesday
Tagged Pizza, cheese, eggs, bacon, Trader Joe's, goat cheese, Instagram, insta-Tuesday, garlic, pasta, prosciutto, arugula, sriracha, sandwich, soft boiled eggs, egg salad, pancetta, gorgonzola, mozzarella, Publix, pizza sauce, macaroni and cheese, macaroni, spinach, white cheddar cheese
If you’ve been here before, you may remember the last time I worked with Goose Island on beer pairings for Thanksgiving. Not only do they make some great beer, but they really know their stuff when it comes to matching it up with food. This time I’m talking about their 312 Urban line, an homage to the city of Chicago’s original area code and the place the Goose Island Brewpub was founded in 1988.
In order to get some well-rounded feedback, we invited a few friends over to sample the 312 Urban beers and taste the cheeses the rad people at Goose Island sent our way. There’s something about spring that makes you want to trade in those heavy winter dishes for light snacks, cold beer and some time outside. The 312 Urban beers are perfect for just that.
In addition to the beer and cheese, I made soft pretzels, white bean hummus and a simple cured meats plate.
312 Urban Wheat Ale was the first in the line and is hugely popular today. It has a slightly fruity, sweet flavor and is super refreshing to drink. It tasted great with everything, especially the goat cheese – its tangy flavor matched perfectly with the wheat ale’s fruity hop flavors.
On March 12 (312 Day!) of this year, Goose Island launched its 312 Urban Pale Ale. With a nice balance of malt and hops, it’s a bit more subtle in flavor than your typical pale ale. The dry, slightly spicy hop flavor pairs well with a soft, salty blue cheese, like cambozola.
The pretzels were perfect with the beer – especially dipped in spicy brown mustard. If you have a stand mixer, they’re relatively easy to make. I used this recipe from The Kitchn. BONUS TIP: the pretzel dough recipe is basically the same as my favorite pizza dough recipe from A Couple Cooks. Make a double batch and you’ll be all set!
The next time you’re craving a cold brew, give one of these a try. You won’t be disappointed! They are available year-round and in most places you normally buy beer.
Disclosure: I was provided samples of the beer and cheeses, but was not otherwise compensated. The opinions in this post are my own.
Posted in Good Eats, Sponsored
Tagged beer, beer pairing, bottled beer, cambozola, cheese, Chicago, goat cheese, Good Island, Goose Island, hops, hummus, malts, pale ale, pretzel, pretzels, prosciutto, sponsored, summer sausage, Urban Wheat Ale, wheat beer, white bean hummus
Happy first day of spring!
Whether you’re in a place where there’s still snow on the ground or one where you’ll be basking in the sun all weekend, these sticky buns from Just A Taste are perfect for brunching.
They’re like a cinnamon roll / croissant hybrid (rollssant? cinnassant?). The puff pastry makes them light and flaky, but the bacon-sugar-butter makes them rich, gooey and sweet.
Let’s talk about the bacon… It makes for the perfect salt + sweet combo. Use thick-cut bacon for the ultimate texture/flavor experience.
Also, the smell of these cooking? You don’t even understand what you’re in for. If you have guests over, you might want to have bloody marys or mimosas to keep their hands busy while the smell of bacon-y cinnamon sugar wafts through your house.
Bacon Sticky Buns
adapted from Just A Taste
makes 12 buns
For the sticky buns:
6 slices bacon, cooked and coarsely crumbled
1.5 sticks unsalted butter, room temp
1/3 brown sugar, lightly packed
2 sheets puff pastry, thawed
For the filling:
2 tablespoons unsalted butter, melted
2/3 cup brown sugar, lightly packed
3 teaspoons cinnamon
- Preheat your oven to 400 degrees.
- In a large bowl or the bowl of your stand mixer, cream the 1.5 sticks butter and 1/3 brown sugar until light and fluffy.
- Divide the butter/sugar mixture into the cups of a 12-cup nonstick muffin pan, then evenly top with the cooked bacon.
- Lightly flour your counter or work surface, then unfold the puff pastry. If there are any tears, gently smooth over with a rolling pin.
- Top the puff pastry with half of the melted butter, brown sugar and cinnamon, then start with the bottom edge (closest to you) and tightly roll up.
- Trim and discard (or eat…oops) the ends, then cut the log into 6 even pieces (about 1/5″ wide). Place each piece, spiral side down, into a muffin cup. Repeat with other sheet of puff pastry.
- Place the muffin tin on a parchment-lined cookie sheet to catch any drips, then place on the center rack of the heated oven for 25 minutes.
- Remove the buns from the pan and allow them to cool for a maximum – MAX YOU GUYS – of five minutes (otherwise they will harden in the pan…yikes!), then invert them onto the cookie sheet, scraping all the goodness out of each muffin tin.
- Serve warm with coffee, eggs, fruit and any other brunch item – but don’t be surprised when these overshadow everything on the table!
Have a joyous weekend, all!
Posted in Recipes
Tagged bacon, bacon sticky buns, breakfast, brown sugar, brunch, butter, cinnamon, cinnamon rolls, dessert, flaky, pastry, puff pastry, sticky buns