Jessica Merchant's Blog, page 346

Roasted Broccoli Gruyere Cheese Soup with Brown Butter Croutons.

[Thanks so much to KitchenAid  for sponsoring this post! I’m super excited to show you some of my favorite appliances I have been using in my kitchen since the remodel.]

I feel like we could definitely call this broccoli fondue soup. I almost did!

Soup that tastes like fondue? Sign me up. That’s enough to get me into broccoli cheese soup. How about you?

It’s no secret that growing up, I did NOT like vegetables. I mean, it’s no secret that four, three, even two years ago, I barely liked vegetables. I still struggle with vegetables! My constant battle is to make dishes that actually make me WANT to eat veggies, and well, now that’s super important because I want Max to also want to consume them.

Even though veggies were not the first thing on my list as a kid, for some reason, I was always drawn to broccoli cheese soup. Could it have anything to do with the outrageous amount of cheese in said soup? PROBABLY.

Cannot help it. Such a cheese freak! Hence my insane love of fondue. My mom instilled it in me at a very young age!

Oh but.

Also helping the fact was that many places serve broccoli cheese soup in a bread bowl. Oh my heavens. That’s just such a fabulous way to take everything over the top.

I wanted to make a newer version of broccoli cheese soup, similar to one I shared in my first cookbook, Seriously Delish.

Here, we not only roasted the broccoli first (which is the best and only way to consume said little adorable veggie trees!), but I also swapped the cheese. I used a gruyere cheese for perfect meltiness with a hint of parmesan, and heck yes, it does taste like fondue. Majorly divine and creamy! The swiss cheese flavor is different in the best way possible.

I used my KitchenAid® Wall Oven to roast the broccoli florets to perfection! While I am known to char my veggies into oblivion, I didn’t want to over-roast these and make my soup taste like an ashtray. I made sure to roast them just until they were slightly crisp and golden brown and I cannot say enough amazing things about how evenly this oven cooks! I knew that by throwing the florets in there at 400 degrees for a few minutes, I would not end up with a burnt and blackened mess.

The broccoli came out perfectly – just toasted enough to add a bit of golden flavor to the soup. And the oven heats up SO quickly. I love not having to wait a million years for it to preheat.

Okay, here’s the thing. I know that broccoli cheese soup usually isn’t blended, but I used my KitchenAid® High Performance Series Blender for a few reasons! First, you guys know I have been OBSESSED with KitchenAid® Blenders for months now, and this model is unlike any blender I’ve ever used. It blends everything perfectly and usually in one go-round.

So, first up, I didn’t want big broccoli chunks in my soup because even though I really like broccoli cheese soup? It’s still broccoli. Which I don’t 100% love. The number of times I’ve written that out on this space on the internet is probably too many to count. Ooomph. So what I did here was blend up the base with MOST of the broccoli pieces, leaving a few for topping and stirring in for that classic crunch. This was the perfect base for me.

The other reason I wanted to blend it was so it had more of a “bisque”-like consistency! Smoothy and silky, even before adding the cheese into the pot. Oh yes. Just like a dream.

With one quick blend (and a towel overtop to make sure I didn’t have a hot soup explosion in my kitchen!), the base was pureed and creamy and the perfect thickness for cheese to be stirred in.

After the blend, I poured the hot soup back into my pot on my KitchenAid® 36-inch, 6 burner Gas Rangetop and kept it over the lowest heat. In order to get that super creamy consistency that doesn’t separate, you want to add the cheese in small handfuls and stir until every last bit melts before adding more. This rangetop makes it super simple because the heat is even under the pot the entire time. One side isn’t hotter than the other, which was a major problem of mine before.

I also used the rangetop to toast up some garlic brown butter croutons which only take minutes! They are exactly what they sound like: torn bread pieces in butter that browns with garlic. Throw that skillet over medium to low heat and you’re good to go within minutes. Crispy, golden, crunchy bits that make for a perfect texture on top of your soup. And you know me, the texture freak.

This soup is so creamy and wonderful and comforting. I love that it’s such a stand out meal in the month when we taste a lot of the same things: roasts, big dinners, cookies, cocktails. Making this for dinner is such a lovely change of pace.

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Roasted Broccoli Gruyere Cheese Soup with Brown Butter Croutons

Yield: serves 4

Total Time: 1 hour

Ingredients:

2 cups fresh broccoli florets
2 tablespoons olive oil
2 tablespoons unsalted butter
1 sweet onion, diced
2 garlic cloves, minced
2 cups low-sodium chicken stock
1 ½ cups half and half
2 tablespoons flour
12 ounces gruyere cheese, freshly grated
3 tablespoons finely grated parmesan cheese
salt and pepper for taste
fresh chives, for sprinkling

garlic breadcrumbs:

2 tablespoons unsalted butter
1 garlic clove, minced or pressed
¼ cup crumbled and torn bread pieces (as small or large as you’d like!)



Directions:

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Place the broccoli florets on the sheet and drizzle with olive oil. Sprinkle with salt and pepper. Roast for 15 to 20 minutes, until the florets are just golden brown and not overly charred.

While the broccoli is roasting, heat a large stock pot over medium-low heat and add the butter. Stir in the onions and garlic with a pinch of salt and pepper. Cook, stirring often, until the onions are translucent. Stir in the chicken stock.

Once the broccoli is finishing roasted, stir in about ¾ of it (leave some to garnish the top with). Transfer the mixture to a blender and very carefully blend until the mixture is pureed, holding a towel on top of the lid to keep it secure and safe.

Pour the mixture back into the pot over and head over low heat. In a shaker bottle, add the flour to the half and half and shake it well for 30 seconds to create a slurry. Slowly pour the mixture into the soup base while stirring. Let it cook for 2 to 3 minutes, stirring, until the mixture slightly thickens even more.

Keep the soup over low heat and very gradually stir in small handfuls of cheese until they melt completely. Stir in the parmesan cheese too. Taste the soup and season it with more salt and pepper if necessary. Serve the soup immediately with a sprinkle of chives on top, some of the leftover roasted broccoli and the garlic breadcrumbs!

garlic breadcrumbs:

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I appreciate you so much!

But maybe now… one more cookie.

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Currently Crushing On.

Hi hi! Happy weekend!

Today we have an exciting day because it’s Max’s third birthday party. Soooo excited because we’ve been talking about it for months and he can’t wait! Other than that, our major Christmas bucket list items are starting on Sunday. Woohoo! What are you guys up to?

Also!

Don’t forget about gift guides if you’re shopping this week! We have one for…

HER,

HIM,

toddlers,

kitchen lovers!,

beauty lovers,

stocking stuffers under $25 and

allll of my favorite cookbooks!

Hope you have a fabulous weekend! xoxo

And here is everything I’ve been loving on the internets this week:

the cutest christmas tree cookie pops!

craving this veggie lasagna.

omg! hot cocoa cheesecake minis. what?

also absolutely dying over this cheeseboard.

this winter wonderland holiday bar though. stunning.

cocoa cranberry crumble bars?! i’m in!

loving these blood orange and green chile margaritas.

the ultimate crudite display. wowza.

gorgeous pots de creme with olive oil and salt.

beautiful brie crostini!

hello hot chocolate pancakes.

i could get behind these super savory greens.

snickerdoodle fudge please!

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White Christmas Sparkle Cake.

Let’s think of the sweetest way to spread some holiday cheer.

And by typing cheer, I accidentally typed CHEESE. I’d also like some holiday cheese please. With my Christmas cake!

You’ll see where I’m going with this. I swear.

Every year I share a few cookie recipes because those are such a staple for us around the holidays. I would bake with my grandma and now I bake with my cousin and am going to bake a few with Max. There is nothing I love more than giving people piles of cookies on a sparkly plate!

BUT. This year I wanted to try out something different. I don’t love to bake cakes (hellllo lack of patience) but was set on making a sparkly Christmas cake – one that was simple (well, as simple as cake can be) enough that I could share during the holiday season once or twice. Like take to a party or make on Christmas Eve.

And HERE IT IS!

This cake is heavy on the vanilla flavor with just a touch of almond. But the best part – in my opinion, what takes it over the top? Is the cream cheese icing!

OH MY GOSH.

Cream cheese icing is life.

If you have been following for a while, then you know that I just don’t LOVE icing. I’ve never been a frosting person. I either eat the cake only or I eat the cake with just a verrrrry light spread of the frosting. It’s always been this way.

Which is nuts, since I do have some sweet teeth. But frosting is just not my thing unless it’s very very very dark and chocolatey and rich.

Or unless it’s cream cheese frosting. Eeeep.

I think that I love cream cheese frosting so much because it reminds me of cheesecake, which has forever been my last mean dessert. Like the last dessert I would ever choose to have. My ultimate favorite.

This cake is SO pretty and such a show stopper and really NOT that difficult – that I wish I could have it on my table every single weekend… just because. Like as a permanent decoration.

And speaking of it being not that difficult, let me tell you a secret. I tested this a few times. I made a totally from-scratch version three times to make sure it would taste good enough. And it tasted delicious!

But guess what? I made it a final time using white cake mix from a box and it was still delicious. I am not a total cake mix snob. Mother Lovett, who baked all the time, used cake mix often. My mom uses cake mix often! So if you’re in a rush and don’t want to measure everything or wait for your butter to come to room temperature?

You can absolutely grab a white cake mix and make this cake. No shame. It’s all about the Christmas sparkle on the outside anyway.

For the from-scratch cake, I slightly adapted this white cake recipe from Robyn. It’s an amazing recipe and overall delish if you want to go that route.

You can probably also grab some cream cheese frosting from a container, but since I’m such a cream cheese frosting freak, I’d always make that myself. Mostly so I can lick the bowl.

Ooooops.

Oh! And. The “snow” on my marble table here is just leftover crunched up sugar from making the sugared cranberries! Looks sooo much like fancy ass snow.

Let’s talk about garnishes! I made sugared cranberries like I normally do around the holiday season and while I had some syrup and sugar left… I figured that I would sugar rosemary. I didn’t even know if it was possible but I LOVED the end result! It was so festive that I might do it for a few Christmas cocktails this season too, like the mistletoe margaritas from yesterday.

ALSO. I have to give a huge shout out to Erin who helped me set up the photos and style this cake one morning when I was 38.5 weeks pregnant and praying to god that I didn’t go into labor. We basically only ate cake that day and it was wonderful.

Really trying to rally for that to happen weekly. Christmas always!

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White Christmas Sparkle Cake

Yield: serves 8 to 12

Total Time: 2 hours

Ingredients:

vanilla almond cake

3 cups cake flour
3 teaspoons baking powder
1/2 teaspoon salt
2 cups unsalted butter, softened
2 1/2 cups of sugar
5 large eggs, at room temperature
1 cup whole milk
2 teaspoons vanilla extract
1/2 teaspoon almond extract

cream cheese frosting

1/2 cup unsalted butter, softened
2 (8-ounce) blocks of cream cheese, softened
4 to 5 cups powdered sugar
2 teaspoons vanilla extract
tons of white sparkle sprinkles, for throwing on the frosting!

sugar cranberries and rosemary

6 ounces fresh cranberries
2 cups granulated sugar
1/3 cup water
5 to 6 sprigs fresh rosemary



Directions:

NOTE: YOU CAN TOTALLY USE WHITE CAKE MIX HERE TO MAKE THIS EASIER! I’VE DONE IT TWICE ALREADY. IT’S FINE! USE 2 BOXES OF YOUR FAVORITE WHITE CAKE MIX FOR 3 OR 4 LAYERS OF CAKE. Or use this recipe below.

Preheat the oven to 350 degrees F. Spray 3 9-inch round cake pans with non-stick baking spray liberally. In a bowl, stir together the flour, baking powder and salt.

In the bowl of your electric mixer, beat the butter until creamy. Add in the sugar and beat on medium speed, scraping down the sides when needed, for 3 to 4 minutes, until light and fluffy. Add each egg one at a time and beat after each addition, beating just until combined. Gradually beat in half of the dry ingredients, then add in the milk. Add the remaining dry ingredients. Be sure to scrape the bottom of the bowl and make sure all of the ingredients are combined.

Evenly pour the cake batter into the pans (I like to do this using a measuring cup!). Bake for 25 to 30 minutes or until the center is set and a toothpick inserted comes out clean. Let cool for 5 to 10 minutes in the pan and then gently remove onto a cooling rack to cool completely.

To frost these successfully, once they are cool, I wrap each cake in plastic wrap and place is in the freezer overnight. I remove and frost the cake while frozen, just because it’s easier for me. To make the “naked” frosting look, I layered the frosting in the centers of the layers, then spread some on the sides but used a large spatula to scrape most of it off. As soon as I frosted the cakes, I threw white sparkle sprinkles on it (like these). Right before setting it out, you can top with the sugared cranberries and rosemary.

cream cheese frosting

In the bowl of an electric mixer, mix the butter and cream cheese on medium speed until smooth. Gradually add in the powdered sugar with the mixer on low speed, increasing the speed once all of the sugar is added. Add in the vanilla extract, then beat on medium to medium-high speed for a good 2 to 3 minutes until creamy, scraping down the sides if needed. If you find the frosting it a bit too thick, add in some milk 1 teaspoon at a time until desired consistency is reached.

I love how this frosting works on cakes once they are refrigerated! It’s delicious.

sugared cranberries

Add 1 cup of the sugar and the water to a saucepan over medium heat. Whisk until the sugar dissolves and bring the mixture to a boil, cooking for 2 to 3 minutes. Set it aside until it is cool enough to touch. Once the syrup is cool, either dunk the cranberries in it or pour the liquid over top of them in a bowl. Place the remaining sugar on a plate. I find the cranberries stay the prettiest if you try to remove any syrup “globs” and roll them in sugar one at a time.

Same goes for the rosemary! Simply “dip” it in the sugar syrup mixture and them roll it in the sugar. Let it set before shaking off any excess sugar.

For the “snow look,” I simply used what was leftover of the sugar that I rolled the cranberries and rosemary in and placed it on the board.

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It’s like a Christmas cloud!

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Mistletoe Margaritas.

Merry margarita time!

Who doesn’t need a good Christmas margarita? I say we all do.

Now. Let’s start a few weeks early!

So a few years ago I made this white Christmas margarita punch which I LOVE. But, it’s coconut. It’s made with coconut milk and not very flavor appropriate for the season unless you’re on the beach. Or just want to pretend you’re on the beach.

You guys love them though, so I wanted to make another version. Albeit a slightly more seasonally appropriate one. Flavor wise, of course.

I used white cranberry juice! I mean, I haven’t had this stuff in years. I never really even liked juice when I was growing up, but I’m pretty sure my mom bought this once or twice. Or we had it at a party.

Not only does it make the flavor more Christmas-like, it is SO delicious mixed with the tequila and the Grand Marnier. In fact, it would probably be a lovely cocktail with just Grand Marnier. Orange and cranberry for the win.

I know that margaritas aren’t technically a morning drink (unless you want to feel like Santa’s sleigh hit you the rest of the day?), so if you’re looking for a Christmas morning or brunch cocktail, last year I made these Christmas morning mimosas. And in the next week or so, I’ll have one more brunch-like cocktail for your present-opening, cinnamon roll-eating, hopefully snowy morning.

The flavors are so fantastic in this cocktail that you could easily make them year round with any cranberry juice. I find that the white cranberry juice is a bit sweeter (especially since it’s a cocktail juice) so if you want these to be red and festive in another way, you could use regular cranberry juice too.

SO FUN!

And FYI, I use the rosemary a garnish only. If you seriously love it, you could let it steep in the marg and use that flavor, but I just like it to look like a little sprig of pine. I don’t want a rosemary margarita, no thanks.

At least not yet. Let’s see what 2018 brings.

These also make an excellent late night present-wrapping cocktail. While watching The Holiday. Just sayin.’

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Mistletoe Margaritas

Yield: MAKES 1 MARGARITA, IS EASILY MULTIPLIED

Total Time: 15 minutes

Ingredients:

coarse salt for the rim
2 ounces Grand Marnier
1 1/2 ounces Tequila
2 ounces white cranberry juice
2 ounces freshly squeezed lime juice
1 ounce simple syrup
lime for garnish
fresh cranberries for garnish
rosemary for garnish

simple syrup

½ cup water
½ cup sugar



Directions:

Rim each glass with a lime wedge and dip in the coarse salt. Fill each glass with ice.

In a cocktail shaker, add the grand marnier, tequila, cranberry juice, lime juice and syrup and shake for 30 to 60 seconds. pour over the ice. Garnish with extra limes and fresh cranberries! Throw in a sprig of rosemary if you wish.

simple syrup

Stir together the water and sugar in a saucepan over medium heat. Whisk until the sugar dissolves and bring the mixture to a simmer. Remove from the heat and let it cool to room temperature.

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So many cheers!

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Cranberry Brie Focaccia Bread.

I’m so thankful for the day that I decided to make focaccia bread.

Yesssss. I am so serious.

Focaccia bread at home? HELLO. I am in love with it. In fact, as I write this, I have decided that I have to go make this recipe again, right this second. Immediately.

Give me a salad and focaccia and that’s all I need for my meal. WEIRD RIGHT.

This is the most festive bread! We have fresh cranberries that are slightly sweetened and the creamiest brie cheese that melts into the bread and creates some golden bubbles. Rosemary too, because of the festive-ness of course.

Just wait until the next three weeks.

I went a little hog wild with the rosemary this year. How can you not in December? It makes all of your food look like Christmas and who doesn’t want to eat Christmas!?

The best focaccia bread around me is at DeLallo’s and it’s just… so… soft and olive oil-y and salty. The texture and flavor and overall experience is so incredible that after eating a warm piece this past summer, I was adamant on making some at home. I knew it wasn’t that difficult, and it isn’t.

You can totally do it at home, I promise. You need a few hours (but it’s downtime!) so while you’re finishing decorating or cleaning your house like a psycho after a toddler tornado blew through (no idea what that is like), it can rise and bake.

My love for THIS exact bread runs deep. First, the flavor combination is awesome. The cranberries are tart, the cheese is melty and creamy, the rosemary is strong and fresh. It looks pretty for the season and if you take it to a party you will be the most popular!

AND. Just FYI – don’t flip your lid at the amount of olive oil that is necessary to make this bread divine. I did a double take too, but TRUST ME it is necessary for that slightly crunchy outside and buttery fluffy inside.

Seriously, who doesn’t want a crunchy outside and fluffy inside?!

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Cranberry Brie Focaccia Bread

Yield: serves 8 to 10 (a ton!)

Total Time: 3 hours

Ingredients:

1 3/4 cups warm water
2 1/4 teaspoons active dry yeast
1 tablespoon honey
5 cups all-purpose flour, plus more for your workspace
1 tablespoon kosher salt, plus more for sprinkling
1 cup extra virgin olive oil
1 1/2 cups fresh cranberries, some coarsely chopped, some whole
1/2 cup water
1/4 cup sugar
8 ounces brie cheese, torn or cut into pieces
3 tablespoons chopped fresh rosemary



Directions:

In a bowl, stir together the water, yeast and honey. Let it sit for 10 to 15 minutes until foamy.

In the bowl of your stand mixer, add the flour, 1 tablespoon of salt, 1/2 cup of olive oil and the yeast mixture. Stir, using the dough hook, until the mixture comes together. Knead it on medium-low speed for 5 to 6 minutes. If it’s super sticky, sprinkle in a bit of extra flour. You want it to be silky!

Put the dough in an oiled bowl and cover it. Place it in a warm spot and let it rise for 1 hour, or until it’s doubled in size.

After it’s doubled, place the remaining oil in a 15 1/2 x 10 inch jelly roll sheet pan. Place the dough in the sheet pan and turn it over to cover it in the oil once, then press and spread it until it fits in the pan (or almost fits in the pan. it’s going to rise again!). While doing this, press to make finger marks in the dough so it looks like traditional focaccia. Cover the sheet pan and place the dough back in a warm place to rise for another hour.

Preheat the oven to 425 degrees F. Place the cranberries, sugar and water in a saucepan and heat over medium heat, stirring until the sugar dissolves. Bring the mixture to a simmer and immediately remove it from the heat. Strain the cranberries from the liquid.

Uncover the pan and cover the bread with the cranberries, brie and rosemary. Add another sprinkle of sea salt and drizzle of olive oil. Bake the bread for 15 to 20 minutes, until it’s golden and toasty. Remove from the oven and let it cool before slicing. Devour!

bread base from food network

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I appreciate you so much!

Flavor city, I tell you.

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Tuesday Things.

1. My mind is totally blown over this hot chocolate layer cake.

2. Yesterday on insta stories I shared a few things I grabbed at Trader Joe’s – because this is my absolute favorite time to shop there! They have the best holiday treats and foodie gift sets annnnd I might have broken into the box of chocolate toffee crackers even though I can totally make them at home.

3. Right now Max is really into seeing toy commercials on TV and asking if Santa will bring the toys on Christmas… and his current obsession is the pink and purple Barbie dream house. I never had one of those and uhhhh… sort of want Santa to bring it.

4. Speaking of, did you have an advent calendar as a kid? We never had one that has toys or candy or anything, but we had a felt one that hung on the wall and we moved a little mouse each day closer to Christmas. I think it was this one! The whole toy and chocolate thing every day did not happen.

5. And some of these tweets about eating all your advent calendar chocolate are so funny.

6. Can we talk about how much last week’s episode of This Is Us just KILLED me?! Oh my gosh. That show is so freaking good. Also, as I’m on my own self-imposed maternity leave, I’ve watched The Family Stone just about every day which is half torture, half pleasure.

7. So whyyy is it so easy to buy holiday decor but then when it comes to buying a picture for the wall or a piece of furniture, I just can’t do it? Riddle me that.

8. What to know before waking up at 4am. Which camp are you in? Early bird or night owl? I am so much more of a morning person but have had to somewhat switch that since having kids because night time is when I can get a ton of work done.

9. Who here has Sonos?! Tell me about it and do you love it?

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November Favorites: Lifestyle.

Here’s a peek at all of the things I was loving in November, albeit a little late! I’ll have some baby favorites coming soon over on the baby page!

Target Loafer Mules. I am still wearing these NONSTOP. I still think they are ugly as sin. But I weirdly get a ton of compliments on them when I wear them out. I have seriously lived in them. Dressed up and down. It’s awesome to have something so warm to quickly slip on right now. Sort of makes me want the million dollar Gucci version but um… probably not. However, I do think I need a backup pair of these! I’m wearing them out.

And! These Velvet Driving Slippers. I mentioned these in my gift guide and I’m obsessed. I live in these when I’m indoors and they are seriously better than my Ugg slippers!

Halogen Cashmere Cardigan. I bought this at the Nordstrom anniversary sale in anticipation of wearing tons of cardigans this winter for nursing purposes. It’s my first cashmere thing ever. I LOVE IT. I have been so excited to wear it since July… and I ended up not being able to wear it until recently since it stayed so warm. It’s super comfortable, soft and cozy. Funny (but not) story: Max somehow got silly putty on mine. I died. I was pretty much crying. I tried everything. It won’t come out. Do you know how much I love this? I ended up REBUYING it. That says a lot.

Dave Barnes A Very Merry Christmas Album. This has been my go-to the last two weeks. Just can’t beat it! Here’s one of my favorite holiday playslists too.

Elin Hilderbrand’s Winter Street Series. So I read the final book last month BUT with how much I’ve been up in the middle of the night, I wanted something that wasn’t Instagram or the internet to look at on my phone. I ended up starting the Winter Street series from the beginning again and gosh, I love it so much. I really wanted something Christmas-y to read and am so sad this series is over! 

Nest Birchwood Pine Candle. Already have been burning my FAVORITE winter candle since Thanksgiving. Nothing beats this scent at Christmastime!

Amazon Echo Show. We’ve only had this since Black Friday, but it is easily a favorite. We are all obsessed with it, even Max. Hearing him ask Alexa about the weather, his favorite movies and songs is absolutely hilarious. Thanks so much for all of your suggestions on what to do with it!

Free People Sweet Streets Hoodie. These next two items are things I probably wouldn’t have bought if I hadn’t been nine months pregnant, but I love them. I bought this hoodie because I thought it might be nice to have a semi-fancy (haha! whatever, right?) hoodie right after giving birth instead of dressing like a slob for three weeks. Um, I have been living in this. It is SO cute with leggings! And those hideous loafers up there. Side note: like most Free People stuff, it runs HUGE.

Free People Ottoman Slouchy Tunic. This is another sweater that I grabbed in September in anticipation of these chilly postpartum months. Again, obsessed! It is so cozy, comfortable, soft and looks super cute. Again, runs gigantic.

Nespresso Snowball Espresso Pods. This is one of the 2017 limited edition flavors and I’m OBSESSED. It’s vanilla coconut, so basically was made for me.

Williams Sonoma Classic Hot Chocolate. I love to make my own hot chocolate but at this stage of life, throwing a few scoops of this into hot milk is a life saver. Just introduced Max to it over the weekend and he loves it. I also really love to gift this at Christmas!

Trader Joe’s Just Coconut Chunks. I can’t even tell you how excited I was to find this frozen coconut. I’ve used the coconut meat in acai and pitaya bowls for ages and you guys always ask where to find it. I find mine at Whole Foods but it’s so pricey and it’s hit or miss. So now that TJ’s has it, I’m thrilled!

Himalayan Pink Salt Lamp. I bought one of these (actually the only thing I bought on Prime Day) after my SIL said it was awesome in my neice’s nursery for nursing at night. Oh my gosh, this has been so wonderful. Honestly, I don’t care about the benefits it might or might not have, but it’s in our room right now and gives the best glow in the middle of the night. It’s not too bright, it’s just this lovely warm glow. I can even turn it on without waking up Emilia in the bassinet. Adore it! I ended up buying a second one so once she is in her own room, there can be one in there and one in our room. Max is also asking for one. Ha!

[none of this is sponsored, just like to talk about things that I discover and love over the month. i purchased everything myself unless it was a gift from a family member or friend. tell me your faves! there may be a few affiliate links above. xoxoxo.]

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Slow Cooker Shredded Beef White Enchiladas.

Ohhh my gosh, hello new favorite meal.

These slow cooker beef enchiladas taste like heaven. Like I died and went to heaven. I don’t know what is better… the slow cooker beef or the white enchilada sauce that I practically want to drink with a straw. WAHOO. Let’s get into it.

This is another one of those meals that I like to have in my arsenal for December. Sort of like the bacon meatballs.

Enchiladas make an excellent meal to serve at a holiday party, to make for guests that stay a few days, to make and freeze for later and heck, to even make ON the holiday itself!

Just…

look.

At that.

The bubbly golden cheese!

So here’s the thing. When I was sick early on in my pregnancy with Emilia, I had an aversion to pretty much everything aside from Mexican food. I mean, that could almost be daily life for me too (when do I NOT want tacos?) but this was bad. I wanted NOTHING else except for these shredded beef chimichangas at a local restaurant and it wasn’t even that I was craving them. It was just that they were the only thing that sounded good.

I’m pretty sure I ate them once a week for four weeks straight and Eddie was completely burnt out on any sort of shredded beef and tex mex meal. I knew that a request like this meal would come around again though, so I had to be prepared.

The best part! This beef can really be used for… anything. Any sort of Mexican or tex mex inspired meal. It’s a chuck roast that you slow cook overnight (okay, or throughout the day, whatevs) and season with lots of delicious taco-like spices. Once it is ridiculously tender and falls apart when touched with a fork, the beef goes inside warm tortillas and then gets a nice blanket of white enchilada sauce.

This freaking sauce. What the what. It is to die for. Just so delicious. There is no other word.

I just want to cover my entire life with it.

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Slow Cooker Shredded Beef Enchiladas

Yield: serves 4 to 6

Total Time: 8 hours

Ingredients:

slow cooker shredded mexican beef

3 pound beef chuck roast
1 teaspoon salt
1 teaspoon pepper
1 tablespoon grapeseed/vegetable/canola oil
2 teaspoons ground cumin
1 teaspoon smoked paprika
1/2 teaspoon chili powder
1/2 teaspoon garlic powder

enchiladas

10 to 12 (4-inch) corn tortillas
2 tablespoons butter
1/2 sweet onion, diced
2 (4 ounce) cans diced green chiles
2 tablespoons flour
2 cups low-sodium chicken stock
1/2 cup half and half
1 cup sour cream
12 ounces monterey jack cheese, freshly grated
fresh cilantro for topping
sliced green onions for topping
sliced avocado for topping
lime wedges for spritzing



Directions:

slow cooker shredded mexican beef

I find the flavor is best when the beef is seared first. My slow cooker sears the meat, but if yours does not, heat a large pot over medium to high heat and add the oil. Sprinkle the chuck roast with the salt and pepper, then add it to the pot or slow cooker and sear on all sides until deeply golden brown. If necessary, transfer it to the slow cooker. Cook on low for 8 to 10 hours, until it easily shreds with forks or kitchen tongs. Toss in the cumin, paprika, chili powder and garlic powder, mixing well. Your beef is now ready to use!

enchiladas

Preheat the oven to 350 degrees F. Spray a 9×13 inch baking dish with nonstick spray.

To make the sauce, heat a skillet over medium heat and add the butter. Add in the onions and green chilies with a pinch of salt, stirring well. Cook, stirring occasionally, until the onions soften, about 5 minutes. Stir in the flour and cook for 5 more minutes, stirring often, until the mixture smells nutty and fragrant. Very slowly pour into the chicken stock while stirring so the mixture thickens. Bring it to a simmer and let it thicken and bubble for 5 minutes.

Reduce the heat to low and stir in the sour cream and the half and half. Stir until combined and cook for 5 minutes, until warmed through. Stir in 1/2 to 3/4 cup of the cheese until it melts completely. At this time, you want to warm your tortillas so they don’t break – either pop them in the warm oven for two minutes or so or you can even microwave them.

Spoon a bit of the sauce into the bottom of the baking dish, just to coat the dish. Take about 2 tablespoons of the shredded beef and roll it up tightly in the warm tortillas, placing them side by side in the dish. I can usually fit six of the small tortillas in two separate rows in a 9×13 dish!

Pour the rest of the sauce overtop of the enchiladas, covering every bit. Top with the remaining monterey jack cheese. Bake for 30 to 35 minutes, or until the sauce is golden and cheesy and bubble. Remove and top with the cilantro and green onions before serving.

I love to serve these with avocado slices, lime wedges and tortilla chips!

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Who needs cookies anyway?

The post Slow Cooker Shredded Beef White Enchiladas. appeared first on How Sweet Eats.

Weekend Snapshots.

We had the best weekend ever and last night when we were driving home I told Eddie that I think no matter what, in ten years or even in 30, we will look back and say these are the best days of our lives! No matter how boring they are at times. xoxoxo

The post Weekend Snapshots. appeared first on How Sweet Eats.

Jalapeño Corn Soufflé.

[Thanks to French’s  for sponsoring this post! I’m sharing a holiday dish for their #RealFlavorsHaveCrunch campaign and am so excited to tell you about it!]

Oh happy day!

I have been waiting for ages to tell you how much I adore this corn pudding soufflé and today is the DAY! This is going to be one of the most delicious meals in your December, I promise.

This corn soufflé, aka corn pudding or corn casserole, has been on my radar for YEARS. In fact, so many of you have told me about a version of this delicious recipe and while I was always intrigued, I never bit. All puns intended.

This dish wasn’t something I grew up with, even though I did grow up with a freakish love of corn and all sorts of corn-related dishes. It wasn’t traditionally served at our holiday gatherings when I was growing up (though that might change now… ) and it’s not something I’d ever even tried at a potluck or party.

But I just knew that it would be a dish that I would adore – and that Eddie would probably adore too.

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Figured it needed a bit more spice though. Something with a little bite, a little texture, a little something extra, if you will.

Enter the French’s Crispy Jalapeños!

Oh my word.

I cannot even tell you how much we loooove these! You might remember that last year, I made a savory sweet potato casserole for Thanksgiving and topped them with these. They are just to die for!

First, they add the most perfect crunch to casserole-like dishes that usually lack texture. It’s no secret what a texture freak I am! It’s necessary.

And while I looove a good holiday casserole, I like it to have some crunch too.

Second, these little crispy bits add the PERFECT amount of heat to a dish. It’s also no secret just how wimpy my taste buds are. I don’t love the spice and heat like some people do. You’ll never find me drenching my food in hot sauce. But I DO love a slight touch of heat (think some spicy guac!) and that is exactly what these offer. It’s just the right amount.

I mean, you can totally eat them from the container alone too. They are pretty darn addictive.

Now here’s the thing. This soufflé is ridiculously EASY. I mean, it might be the easiest dish on your holiday table this year. In fact, you probably have all of the ingredients in your house right now, especially if your freezer is stocked with frozen corn!

I chose to use frozen, but of course you can use fresh or canned corn too. Whatever is easiest.

All of these basic ingredients get mixed together, party like rockstars in the oven for an hour or so and then boom! It’s done.

Well, almost done.

We have to add our perfect topping, which includes the French’s Crispy Jalapeños, some roasted corn and some fresh, sliced peppers too.

This is my DREAM side dish. It’s fluffy and almost mousse-like and so full of ridiculous flavor. The top is slightly crunchy and semi-caramelized. And then the Crispy Jalapenos just take it over the TOP.

Plus, it’s also rather festive, so there’s that!

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Jalapeño Corn Soufflé

Yield: serves a ton! at least 6 to 8

Total Time: 1 hour 15 minutes

Ingredients:

3 tablespoons sugar
3 tablespoons all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
6 large eggs
2 cups heavy cream
1/2 cup unsalted butter, melted and slightly cooled
6 cups frozen (or fresh!) corn kernels

 

1 cup French’s Crispy Jalapeños
1/2 cup cooked corn kernels, roasted if desired
1 jalapeño pepper, thinly sliced

 

Directions:

Preheat the oven to 350 degrees F. Spray a 9×13-inch baking dish with nonstick spray.

In a small bowl, whisk together the sugar, flour, baking powder and salt. In a larger bowl, whisk together the eggs and heavy cream until smooth. Whisk in the butter until smooth. Whisk in the dry ingredients until the mixture is combined. Fold in the corn kernels, breaking apart any huge frozen bits if you see them.

Bake the dish for 55 to 60 minutes, or until completely golden brown on top and set in the center. Remove the corn and top with the French’s fried jalapeños, extra corn and sliced peppers. Serve immediately!

Note: this reheats super well!

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Almost like caramelized corn mousse. Ooooh yes.

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