Posts Tagged ‘green onions’

Snowman Blue Cheese Ball

Everyone loves cheese balls so make sure you have this blue cheese ball at your next party. But instead of a round ball make it snowman shaped!

Snowman Blue Cheese Ball 1

Party time means dip time. And no party is complete without a big ol’ ball o’ cheese. This recipe was originally adapted from recipe I received from one of my parent’s friends. Turns out it is very similar to the blue cheese ball I already shared which was such a hit you would have though I was a magician doing a disappearing act. In addition to blue cheese and green onions, this version has black olives, walnuts, and optional banana peppers mixed in. And in case those differences weren’t enough, instead of making a regular cheese ball I went the festive route and made it snowman shaped! Apparently I like eating things with cute faces because this is the second adorable recipe I have made this month that has a face (first was the cone head cupcakes). This phenomenon does not follow for meat however, at least not in it’s natural state. But add a cartoonish face and we’re okay (just take these octoweenies for example).

Snowman Blue Cheese Ball 2

One year ago: Orange Cut-Out Cookies with Orange Cardamom Icing

Two years ago: Homemade Maple Breakfast Sausage
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Easy Corn Salsa & CW CorningWare Giveaway

This sweet and tangy corn salsa is as easy to make as it is to watch disappear. With sweet yellow corn, black beans, pimentos, and bell pepper, what’s not to love?

Easy Corn Salsa 1

If you’ve been paying attention, you may have spied the new CW bakeware by CorningWare in my posts this week. CW is a new line of bakeware from CorningWare that comes in an array of vibrant colors and sizes (purple, blue, green, yellow, and red & 3 quart, shallow 1.9 quart, 1.5 quart, and 20 oz.). What first excited me about this bakeware were the colors, especially the purple ;-). It didn’t hurt that they also net together for compact storage – something I battled with constantly in my apartment’s tiny kitchen.


I made a sausage and egg breakfast casserole in the blue 3 quart baker, an asparagus & wild rice casserole in the green 1.5 quart baker, and today I am sharing a recipe for an easy corn salsa displaying in the blue 1.5 quart and red 20 oz. bakers. Although this salsa does not require any oven-time, I wanted to show off that this bakeware is just as good at serving food as it is at baking. As for the salsa, the recipe is from my PhD advisor’s wife. Whenever she made it for any event and I would be found hovering over it. Under my watch, it disappeared as quickly as it was made.

What you would make in the CW bakeware? Tell me using the Rafflecopter widget at the bottom of this post and you will be entered to win your own set!

P.S. For those of you wondering, I qualified in the B1 group for pickleball. There are 5 groups starting with C, B2, B1, A2 and then A1 is the best. So I’m i the middle of the pack. I was told I could easily move up to A2 with just a little more practice. Maybe in another month if I’m still without a job…

Easy Corn Salsa 2

One year ago: Pear Yogurt Almond Cake with Cinnamon Brown Sugar Buttercream
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Mexican Stuffed Shells

As of Sunday, all of my belongings are either in a PODS storage unit or at my parents home. It was incredibly disheartening to see the apartment at which I have lived almost 5 years completely barren. My last night there was spent watching a movie with my parents on my computer, sitting on the floor of the living room while eating the last of my ice cream, followed by a luxurious slumber in a sleeping bag.

Since I wasn’t quite prepared to leave Memphis yet, I am still residing here for a few extra days with my friend Maggie. I haven’t decided exactly when I will leave and have a feeling it may need to be a “rip off the band-aid” situation where I leave without warning. I don’t do goodbyes very well especially in times like this where I know I will turn into a sobbing idiot. Just a heads up to my Memphis friends – catch me while you can!

Anyway, yes I still have recipes for you this week because I am a psycho and made all of these before I packed up my apartment. Dedication or insanity? Either way you cannot complain. My godmother made this Mexican version of stuffed shells over the holidays and I immediately asked her for the recipe. For some reason I normally shy away from combining pasta and Mexican food but this was so incredibly good I had to make it again for myself.

Mexican Stuffed Shells

One year ago: Brussels Sprouts with Honey Vinaigrette

Three years ago: Almond Crusted Chicken with Scallion Beurre Blanc
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Baked Eggs with Crispy Hash Brown Crust

After two days staying home sick I am finally out of the house again. No I am not feeling all that much better, but I don’t think I am contagious anymore and I was getting pretty bored at home (did I mention I don’t have cable or internet or smart phone?). I brought data results and research papers home with me to work on my own, but I find I am more in the mind-set to write sciencey things when I am at my desk at lab. So even though I do not have any bench work to do, I am at lab to get those nerd-brain-juices flowing.

The one benefit to staying home was cooking breakfast for myself (at noon when I finally dragged myself out of my sick bed). You should start one of your mornings this week/weekend with this fun breakfast because it has a crispy hash brown crust topped with eggs and cheese. It’s like a breakfast skillet pie! This recipe can also easily be doubled or tripled for a family-sized breakfast, just remember to use a bigger skillet.

Baked Eggs with Crispy Hash Brown Crust

One year ago: Cheesy Cat Treats

Two years ago: Funfetti Cake Batter Smoothie
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Pass the Cook Book Club: Guy Fieri’s Asian Fried Quinoa


Pass the Cook Book Club returns with round two! This month Kita chose Guy Fieri’s cook book titled Guy Fieri Food: Cookin’ It, Livin’ It, Lovin’ It. From the recipe selection, I decided to make his Asian Fried Quinoa. I’ve used quinoa in many different dishes, so I was excited to see how it would turn out as a substitute in fried rice. Obviously the texture was much different from rice, but the flavors were spot on and the mix of vegetables was wonderful (it was my first experience with baby bok choy as well). This dish was a great healthier alternative to traditional fried rice but it’s not a permanent substitution. Sometimes a girl just needs some rice!

Asian Fried Quinoa

Two years ago: Black Forest Stuffed Cupcakes
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Bacon-Cheddar Cauliflower Chowder

I’m not sure what has changed in my schedule these days, but lately feel as though I have a lot less time than before. Yes, I come into lab late at night sometimes and on weekends for various experiments, but that’s nothing out of the ordinary. Even more strange is that I feel like I spend less time cooking/baking than I used to, and have missed a day or two here and there at the gym (which is so not like me). Where has all the time gone??

With this mysterious change in time, recipes that require less time are even more enticing than usual. Enter this quick and healthy chowder. Chowders are definitely comfort food, and they become even more comforting when they are healthified! This recipe caught my attention because of my my happy experience with cauliflower pizza crust. It’s made with cauliflower and milk instead of potatoes and heavy cream, which magically tastes almost like the real thing but with less carbs.

Bacon-Cheddar Cauliflower Chowder

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Bacon and Broccoli Mac and Cheese

Are we really halfway through September already? I know many of you are experiencing fall weather, but it’s still summer in Memphis. Although I think whoever controls the temperature inside my lab building wants to pretend it’s fall inside, because I now require two sweatshirts to be comfortable. I don’t know about you, but if I saw someone walking around in high 80 degree weather with two sweatshirts and jeans, I would think they were a little off their rocker. So I leave them at my desk and try not to shiver on my way out for the day. Apparently being a graduate student now requires costume changes.

To comfort my seasonally confused self, I made some mac and cheese! Speaking of comforting things, I really do require comfort anywhere I can find it these days. After missing my flight this past Sunday, I didn’t think this week could get any worse. That was until I got a notice in the mail Wednesday saying I failed to show up to an August 10th court date for my expired license plate tags (which btw were processed the very next day, pain in my butt). Ya know, the court date for which I called about two months ago to reschedule to this very day, Friday September 14th, because I was living in Knoxville for all of August? Oh, but wait the person with whom I spoke to about this failed to do their job and file the proper paperwork. Now I have to hope the judge believes me and doesn’t take away my drivers license for a “failure to comply” charge. I wish I could bring in some cupcakes to sweeten the deal.

In other words, this recipe may state that it serves 4 but with my current emotional level this week I took that as a joke. Good thing it’s a little bit healthier than traditional mac and cheese.

One year ago: Peanut Butter Hummus
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Blue Cheese Ball

I am back in Memphis after my month-long stay in Knoxville, capped on the end by a weekend trip to Boston, and it’s been a whirlwind. Especially since it’s not over because I am off to a wedding in Nashville and a conference in San Francisco next! Apparently I am incapable of sitting still and although it has been fun, I am definitely looking forward to putting an end to all this traveling for a little while so I can get my apartment back into some sort of order.

Going back in time… I made this cheese ball before I left for Knoxville for an ArtjamN outing with my friend Brandi before she moved away to NC for her post-doc. Yes yes, I know I just posted a cheese ball recipe on Saturday, but that was a sweet version, this one is savory! And when I was given this recipe, I was told that this cheese ball drives people crazy. That might be an understatement because it vanished in under 30 minutes.

The cheese ball is very easy to put together, but you absolutely must prepare this ahead of time in order to allow the flavors to fully blend and enhance each other. As a result, your cheese ball will have a flock of people circling around it until every last smear of it disappears. Who knew a little blue cheese mixed into cream cheese and then covered in bacon and pecans could create such a crazed group of people!

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Cajun Mac & Cheese

I have a confession. I originally did make something using andouille sausage for the Holiday Recipe Club blog hop yesterday, and it was this mac and cheese. Instead I had decided to post something that was a little more in the spirit of the Mardi Gras holiday (hence the bananas foster muffins). But now it’s time to share the savory side of how this holiday was celebrated in my kitchen.

I cannot recall the last time I ate andouille sausage but such a question will become easy to answer now that I have made this because I definitely plan to make it again. Recipes that take traditional mac and cheese for a spin by adding other ingredients and seasonings, such as seen in this recipe, are some of my favorites. Mac and cheese really is a great base for the construction of a very delicious meal – after all, how can you go wrong with pasta and cheese?

One year ago: Pizza Bagels


Serves 4


12 ounces whole-wheat pasta

2 Tbsp olive oil

6 oz. andouille sausage, diced

2 bunches green onions, sliced

1 red bell pepper, chopped

1 Tbsp Cajun spice blend

2 Tbsp all-purpose flour

2 cups 2% milk

8 oz. sharp cheddar cheese, grated

Salt & pepper


  1. Bring a pot of salted water to a boil. Cook pasta for 1 minute less than package directs. Reserve 1 cup of cooking water then drain pasta.
  2. In a large, deep skillet heat olive oil over high heat. Add sausage and cook, stirring, for 2 minutes or until it begins to brown. Add onions and pepper and cook for another 3 minutes. Add the Cajun seasoning and flour and cook, stirring, for 2 minutes longer. Gradually and carefully whisk in the milk. Whisk until sauce is thickened and smooth, about 5 minutes.
  3. Add the cooked pasta and cheese to the skillet, tossing to combine. Add pasta water to thin sauce if necessary. Season with salt and pepper to taste. Reduce heat to medium low and cook for 1 minute. Serve.

Source: Adapted slightly from Handle the Heat, originally from Food Network Magazine March 2012.

Eggplant Veggie Burgers

Yesterday my car read 111 degrees as the outside temperature during my drive home. And I had just walked approximately 5 blocks to my car. Where’s a air conditioned body suit when you need one? Then while flipping through retail magazines from the mail, they had the nerve to display the new fall collection. Just looking at it made me sweat! I love fall clothing, but I am pretty sure I haven’t seen a temperature below 90 since early May and haven’t had the ability to think of having more clothing on than necessary (Scarves? Look more like choking devices right now).

Despite the heat, I still manage to turn on my oven. I pay for it (literally) when my utility bill comes every month, but I’m not very good at coming up with no-cook entrees. At least this one is on the stove-top (although I did use the broiler too). It takes a bit of extra time compared to a meat burger, but it was well worth it. It has to be impossible for these not to be juicy. And the fantastic flavors that come from the eggplant and seasonings won’t need to be accompanied by any condiments. Yes, a lover of condiments just stated their lack of purpose on this sandwich!


3 large eggplants, peeled and cubed

4 green onions, sliced, both white and green parts

3 cloves garlic, minced

1/3 cup fresh parsley, chopped

1-1/2 cups shredded cheddar cheese

1-1/2 cups plain bread crumbs

1/2 tsp cayenne pepper

Pinch of salt and black pepper

1-3/4 tsp Weber Grill Creations Gourmet Burger Seasoning (or your favorite blend)

Buns and toppings


  1. In a large pan (my largest wasn’t big enough so I used to pans), heat a bit of oil over medium-low and cook the cubed eggplant down completely, till it’s sort of a mushy mass of eggplant. This takes about 25 minutes, and be sure to stir occasionally. When you stir, smush it with your spoon or spatula. Remove it from the pan and put it in a large bowl.
  2. In the same pan, lightly sauté the green onions and garlic, just about 2-3 minutes to take the raw edge off. Add to the bowl of cooked eggplant.
  3. Stir the parsley, cheddar, bread crumbs, and seasonings into the eggplant mixture. Get in there with your hands and mix it up. Set in the fridge for 20-30 minutes to chill. After chilling, form the mixture into 8 patties.
  4. In the same large skillet, heat a bit of oil over medium high heat. Get the oil nice and hot, and cook the patties for 4-5 minutes on one side, then flip and cook on the second the side for about 5 minutes*. You want them nicely golden brown and crispy on each side (will still be a bit mushy inside).
  5. Serve with your favorite burger accessories. Store any leftovers in the fridge!

*Cooking them in the pan was a failure for me. Instead I stuck them under the broiler set at 500 degrees for about 10 minutes per side, or until crispy and browned.

Source: Elle’s New England Kitchen, with slight changes purely based on what I had on hand already.

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