I don’t know about you, but I will often fall into a cooking rut, and I end up making the same things week after week for me and Mr. KK. Little Mister – who gets his own dinner each night and I can only blame myself for starting this habit – also eats the same thing week after week, but only because he literally only eats 5 dinner items.
I LOVE to cook. And when I’m not on a super-restrictive, no-fun diet, I love to eat. My instagram feed is filled with recipes, famous chefs cooking amazing foods and restaurants sharing the night’s specials. And while I am so inspired by this each day, we end up eating the same old salmon with a vegetable and side of rice. BORING.
I tend to find myself with more time to be in the kitchen cooking in the colder months. All year long I save recipes, with the hopes that one day they will see the light of day and make it onto our plates and into our stomachs.
I am challenging myself to make at least 5 new recipes this winter that made me salivate and I have saved.
Some are appetizers, some are main courses, and there’s even a dessert (lord help Mr. KK and my baking mishaps).
If I’m able to make one of these during November, I will post it!
From Food and Wine
This recipe had me at burrata.
It combines broccolini (which is a house favorite), cannellini beans, fresno chili and burrata. What a great meal with some crusty bread and wine!
From the blog Serving Dumplings
I never jumped on the TikTok feta craze, but I do appreciate the salty, soft cheese.
This recipe seems super simple, so it shouldn’t be difficult to pull this one off this winter. Hmm…perhaps a Thanksgiving appetizer?
The combo of the salty cheese and spicy honey is a home run in my book. And any appetizer you can make in the food processor gets extra points. I’d definitely go for the naan bread for dippers.
From the book, “Here’s To Us” by Elin Hildebrand.
As you know, Ina is my cooking guru girl crush. But when it comes to books, it’s Elin Hildebrand. Elin writes fiction books – mostly set on the island of Nantucket – that are the perfect beach read. Or, if you’re like me, they are the perfect read for when you don’t have anything to read and you want to travel to ACK vicariously through her characters. In fact, Nantucket IS a character in her novels, it is brought to life so vividly.
In one of her books, Here’s To Us, one of the characters is a chef, who was known for his Clams Casino Dip. Being from Connecticut, I am no stranger to Clams Casino as a concept, as it is my favorite pizza from one of the famous New Haven pizza joints for which Connecticut is known. To have that pizza in dip form is just luxurious.
Creamy cheese, clams and…bacon. I mean, come on!
From Giada DeLaurentis
We eat with our eyes first, so it’s very likely that I fell in love with the cute shape of this pasta, which is called Nodi Marini. Seriously, how cute are they?
This pasta dish is a combination of Amatriciana and Carbonara, so spicy plus creamy. All in one dish? I’m in!
I’m sure this dish would be just as delicious with any shape pasta, however, why would you want to make it with any other kind? Nodi Marini means “sailor’s knots” and that’s exactly what they look like.
I imagine in true kk fashion I would add about 3 tons of grated cheese to the top of this pasta dish.
Recipe from Ina Garten
You didn’t think I was going to have a recipe list and NOT include my gal pal, Ina, did you??
I am horrible at baking, so I feel things might be ok in the kitchen if I’m following one of her recipes. Also, this one is tagged “good for a beginner” so there’s the confidence I need.
Sour cream coffee cake reminds me of my childhood, and my grandmother, who would always make a coffee cake for Sunday dinners and holidays. I’m not a big dessert eater, but I am a sucker for cinnamon and sugar.
This one would be perfect for a Sunday brunch!
I can’t wait to get cooking…and eating!