Strawberry Balsamic Cheesecake Bars

While I'm an autumn person through and through, it's hard to deny the beauty and warmth of spring. Flowers are blooming, temperatures are rising, allergies are thriving and my heat bill is going down. Also, berries are in season. Yay spring!

With berries becoming sweeter (and cheaper!) I was inspired to bake these bars. Balsamic vinegar and strawberries might seem strange to some, but it's a flavor combination that I love (example: this sandwich). Cooking fruit with a little sugar and vinegar brings out the sweet and tart flavors all at the same time. Throw in some cream cheese and a buttery crust...yup, it's good.

Really good.

Comfort Food Monday: Stuffed Pasta Shells in Creamy Pesto Sauce

When one hears the word "comfort food," things like low-fat, low-carb, gluten-free, dairy-free or sugar-free don't usually come to mind. This dish is definitely none of those things...well, it's definitely low on sugar, but that's for later in the week :).

Comfort Food Sunday: Chorizo Crock Pot Chili

I  forget about chili sometimes. It's not that I don't love it, because I do. But when I reach for my crock pot I'm usually whipping up some stew, pork chops or corned beef. But since we had some friends over yesterday to watch football, I thought chili and cornbread would fit the bill perfectly. Luckily the chili was delicious, because watching the Seahawks lose to the 49ers was lame. What do you like to eat while watching football?

Comfort Food Monday: Candied Pecan Banana Bread

There is a good reason why the expression, "the best thing since sliced bread," exists. Why you ask? Because bread is beautiful, amazing and glorious, and it's arguably one of the best things ever created. So when somebody proclaims  "the best thing since sliced bread," whatever they are talking about better be flippin' amazing. Give bread the credit it deserves!

Comfort Food Monday: Roasted Red Pepper & Goat Cheese Pasta Bake

Yep, it's Monday. But we can do this! 

To congratulate yourself for making it through the day, why not cozy up to a bowl of this red pepper pasta bake? Oh, can't forget the goat cheese! It adds a tang and creaminess that compliments the red pepper perfectly (if I do say so myself).

Comfort Food Monday: Deep Dish Sausage, Yam and Arugula Breakfast Pie

Recently, I bought a deep dish pie pan and it pretty much made my day. I started to think of how much more filling I could put into every pie. Is it weird to get super excited about pie filling? I'm not sure. Okay, that's a lie. I know it's a little strange.

Comfort Food Monday: Creamy Mushroom, White Bean and Rosemary Soup

Anybody else been fighting a cold bug? I started feeling icky last week, and for a few days had no voice at all. Losing your voice is kinda fun at first...you get to talk in a sorta sexy, sorta old smoker voice for a while. But then you start squeaking out noises at people instead of words and it gets real awkward. I'm happy to report that I'm past the awkward squeaking stage and back to normal voice. Hooray!

Comfort Food Monday: Pumpkin Chocolate Chip Bread Pudding

Whoever invented bread pudding is an evil genius. I mean, it's pudding...made with bread. Yes, please! It's definitely not a dessert you should eat all the time, but every now and then you gotta treat yourself. Bread pudding is a comforting, rich, decadent treat for sure!

Comfort Food Monday: Swedish Meatballs

Swedish meatballs might be the ultimate comfort food for me. My grandma makes them every year for Christmas, so on the very rare occasion that I eat them more than once a year, they remind me of Christmas and my grandma. I'm not sure if food can get more comforting than that.

Comfort Food Monday: Lentil, Kale and Chicken Sausage Soup

Although it certainly doesn't hurt, comfort food doesn't always need to be filled with cheese and carbs (like last weeks mac and cheese). Sometimes a big ol' bowl of healthy green stuff is just what you need to feel warm and fuzzy. This soup is the perfect blend of healthy, delicious and totally comforting. Not to mention it's pretty dang easy. Chop some veggies, add some broth and lentils and stir in some kale. Boom. Awesome soup.

I debated wether or not to add kale to this soup. I'm really glad I did, because kale is delicious and adds a lot of color and texture. Making this soup taught me a valuable lesson: when in doubt, add kale.

Lentil, Kale and Chicken Sausage Soup
1 onion, diced
4 stalks celery, chopped
3 carrots, peeled and chopped
3 cups kale leaves (no stem), rinsed and chopped
2 chicken sausages
1/4 tsp. sage
1/4 tsp. thyme
1/4 tsp. paprika
fresh ground pepper
2-3 dried bay leaves
2 cloves garlic, finely diced
8 cups chicken broth
2 1/2 cups water
2 cups lentils, rinsed
1 tbs. balsamic vinegar
1 tbs. worcestershire sauce

1. In a large soup pot, add onion, celery, carrots and chicken sausage. Over medium heat, add a tablespoon of olive oil, fresh ground pepper, sage, thyme, paprika and cook until onions are translucent (about 7-10 minutes). Add garlic and let cook for another few minutes, stirring frequently so the garlic doesn't burn.
2. Add broth, water and bay leaves. Turn the heat to high and bring to a boil. Add lentils. Turn down the heat to a slow boil and let cook for about 30-40 minutes, or until lentils are tender.
3. Add balsamic vinegar and worcestershire. Turn off heat and add kale. Stir to combine, cover pot and let kale cook in the hot soup for approximately 10-15 minutes.

Comfort Food Monday: Butternut Squash Macaroni and Cheese

Oh, macaroni and cheese...you're something special. Warm, gooey, tangy, filling and of course, cheesy. It's the perfect comfort food if you ask me. Mac and cheese provides the perfect carb-coma in which to snuggle up in a blanket and watch a good movie. Take no shame in a good carb-coma. Every now and then, it's necessary. 

But let's talk about this mac and cheese specifically. While it still delivers all the things we love about traditional macaroni and cheese, it's slightly different. This variation is due to the butternut squash, which adds a bit more sweetness and heartiness. It's a great way to sneak in a veggie, but let's not pretend this is healthy. Or maybe we should. That will justify the second helping! 

While photographing this dish, my neighbor let his dogs out and saw me taking pictures of noodles on my back porch. "Taking pictures of some food...?" Hah. It can be really awkward when you get "caught blogging." Of course I am standing on my tip-toes taking pictures of a cast iron skillet and bowl of mac and cheese on a side table on my back porch. People do this all the time! In a few months, he will think nothing of it. 

Butternut Squash Macaroni and Cheese (recipe adapted from Food Network)

1 pound rigatoni
1 butternut squash
5-6 pieces of bacon
2 tbs. butter
1/2 onion
2 cups milk
8 oz. sharp cheddar cheese
1 cup grated parmesan (plus a little extra for the topping)
bread crumbs
1/2 tsp. dry mustard
salt and pepper

1. Heat oven to 400 degrees. Cut butternut squash in half lengthwise and place on a cookie sheet, cut side down. Roast in oven for about 45 minutes to an hour, or until very soft when pierced with a fork. Remove from oven and let cool.
2. Add bacon to oven and cook until crispy. Remove, let cool and cut into pieces.
3. While squash is cooling, cook rigatoni until al dente. Set aside.
4. Using a spoon, scoop out squash from its skin. Once all squash has been removed, use a fork to mash until smooth.
5. In a stockpot, melt butter over medium heat. Grate onion and cook onion in butter for about 3 minutes. Add a dash of salt and pepper. Add squash, milk and dry mustard. Bring to a low boil and let cook for about 5 minutes.
6. Add cheddar and parmesan cheese to squash and milk mixture. Using a whisk, stir until cheese has melted into mixture. Add rigatoni and bacon and stir until rigatoni is fully covered in cheese. Add a dash of salt and pepper to taste.
7. Transfer noodles into a cast iron pan or other oven friendly pan. Top with a bit of breadcrumbs and parmesan. Bake in a 400 degree oven for about 30 minutes or until the top is golden and cheese sauce is slightly bubbling. Remove, let cool and enjoy.

Comfort Food Monday: Simple Apple Slice

What does the term comfort food mean to you? For me, it's food that makes me feel warm and cozy. Comfort food often reminds me of family, home, love and a sense of well-being. Comfort food is also dang tasty. Deliciousness paired with feelings of snugness? Clearly comfort foods are the best, which is why I'm excited to announce a new weekly series, "Comfort Food Mondays." We all need a little love on Mondays, right? 

The first recipe in this big, warm, fuzzleball of a series is a dessert will always remind me of home. It comes from my grandma's collection of family recipes, and my mom made it all the time when I still lived at home. It's really simple, really delicious and perfect for a chilly fall day. I definitely recommend serving it with a scoop of ice cream, whipping cream, or even some vanilla yogurt on top. 

Apple slice is basically a no-fuss apple pie. First we make a crust that consists of flour, shortening, a pinch of salt and sugar, an egg yolk and milk. Combine these ingredients, stir until it just comes together, the roll out half right on a cookie sheet. Top with apple slices, cover with cinnamon and sugar, cover with the rest of your dough and pop it in the oven. There is a reason my mom made this so often...it's simple! 

What are some of your favorite comfort foods? I'm excited to start this series with you guys! Ice cream Sundays were great, but one can only eat so much ice cream before you want something warm, filling, and filled with love. 

Simple Apple Slice:
2 1/2 cup sifted flour
1 tbs. sugar
1 tsp. salt
1 cup shortening
1 egg yolk
approx. 2/3 cup milk
5 cups sliced and peeled Granny Smith apples (about 3-4 apples, depending on size)
1 cup sugar
1/3 cups packed brown sugar
1 tsp. cinnamon

Glaze:
lemon juice, approx. 1/2 lemon
several tbs. powdered sugar
*Don't overthink this glaze! Add a few tbs. powdered sugar, add some lemon juice, combine and add more juice or sugar to reach desired consistency. Should pour easily.

1. Preheat oven to 400 degrees. In a large bowl, sift flour then stir in sugar and salt. Add shortening to flour mixture, and use your hands to combine flour and shortening until the shortening is in small balls.
2. Place egg yolk in a measuring cup and add milk to make 2/3 of a cup. Lightly whisk together, and add to flour/shortening mixture. Use your hands to combine, mixing just enough so dough shapes into a ball.
3. Split the dough into halves. Roll out on half of the dough onto cookie sheet, using flour to keep dough from sticking to the rolling pin. Dough should roll out to be about 12 x 12.
4. Spread apple slices over dough, leaving a small amount of dough around the edges. Mix together sugar, brown sugar and cinnamon, then pour evenly over apple slices.
5. Roll out remaining dough and cover apple slices. Use your fingers to seal bottom and top layers of dough together. Puncture top of your dough with a knife, and place in oven for 30-40 minutes. Apple slice should be golden brown, and you will probably have syrup seeping out the edges.
6. Remove from oven, and while still hot, drizzle with glaze. Let cool, then cut into slices and enjoy!