Recent Eats - Volume 6

I can't believe that Halloween is just around the corner! I really love Halloween, but I am not ready to accept that we are hurtling head-first into the holiday season. We've got a busy November and December ahead of us, but I will be cooking and eating to my heart's content. Check back each week for some new, hopefully super festive recipes! In the meantime, here's a look at a few bonus eats we've been enjoying the past few weeks!

Quick, clean Zucchini Fritters

November may be just around the corner, but there is no denying that this has been a rather warm autumn so far. Turns out, that's not the worst thing ever because that means we got a few extra weeks of fresh vegetables at the farmer's market. I used the last of my zucchini bounty for zucchini bread, turkey zucchini meatballs, enchiladas, and these zucchini fritters! I originally walked through the step by step recipe on my Instagram stories, but since those only survive for 24 hours I wanted to be sure these could live on forever on the internet.

Super simple, super yummy, clean-eating approved...just put a drippy egg on it and you have breakfast/lunch/dinner in 20 minutes or less!

One Pot Stove Top Mac and Cheese!

I am of the firm belief that in this world, we all need a back-pocket stove top macaroni and cheese that we can whip up in no time at all with a few staples. It's like the stuff from the box but 100% more delicious and creamy AND without any weird unknown chemicals. This is the type of recipe we cook up after a long day, when we feel like crying for no reason, or when we just need a big old hug. It's so simple, we don't even need to make a roux! The secret is...wait for it...CREAM CHEESE!

Here's how you make it: Bring a large pot of salted water to a boil. Cook a box of small cut pasta, such as shells, for 7 to 8 minutes until very al dente. Reserve at least 1 cup of cooking liquid then strain the pasta and return to the pot. Over low heat, add 2 tablespoons of butter, 4 ounces low-fat cream cheese, 2 cups freshly grated sharp cheddar cheese, 1/2 cup grated parmesan, a big pinch of black pepper, a little salt and red pepper flakes to taste. Stir, stir, stir with all your might until everything is melted and starting to come together. Add enough reserved pasta water to create a creamy, dreamy sauce. Sprinkle in some fresh chopped chives and serve at once...yummy!

The Best Italians in Boston

Back in March, we moved to the Hyde Park neighborhood of Boston, and it wasn't until last week that a coworker of mine informed me that the actual best sandwich you can get in Boston is ALSO in Hyde Park.

Tutto Italiano is a nondescript little deli that has some of the tastiest and most authentic Italian offerings this side of the Charles River. They have tons of Italian wines, sodas, and candies, in addition to fresh pasta and sauces and classic Italian cookies. But it's their amazing sandwiches, piled high on bread they bake fresh in the store, that brings the crowd (and yes, there will be a crowd no matter when you go!) I had the classic Italian, and trust me when I say it lives up to the hype. Not only is the bread fresh, but they also freshly slice all the meats as well as the lettuce and onions for each sandwich. Truly to die for! If you find yourself in the neighborhood, be sure to stop in! You won't be disappointed.

Chicken Caesar Sandwiches with Dill Potato Salad

I think picnics are an under-utilized date idea.

What is more fun and romantic than packing up a homemade meal, preparing refreshing adult beverages, and enjoying dinner in the park? 

Yesterday was the first perfectly warm summer day in Boston so Cory and I wanted to be sure we spent some time outside enjoying the sunshine. A picnic down at Jamaica Pond was just what the doctor ordered!

I prepared simple but delicious Chicken Caesar Sandwiches with a side of Dill Potato Salad. A great picnic meal should be easily portable and just as delicious chilled, warm, or at room temperature. For this meal, I prepared the potato salad ahead of time and the sandwiches just before we packed up to leave. 

I think the best compliment Cory gave was saying how it felt like we had bought the sandwiches at a nice sandwich place. And they are an absolute cinch to make, for far less dough than you'd spend at a local sandwich shop! The homemade potato salad is just a bonus! I lightened it up by using greek yogurt and dijon mustard for the dressing, and tossing it with red and yellow potatoes, celery, shallots, and fresh dill. Totally fresh and delish. 

Dr. Pepper Crock-Pot Pulled Pork Sandwiches

This is my love language, this drippy beautiful baby of a sandwich right here.

Some ladies want to be taken out for ice cream, some maybe want a nice steak or lobster dinner. For me, however, the way right into my heart is through good old American BBQ.

Pulled pork sandwiches speak to me more than a romantic poem. When I know I'm on my way to a BBQ restaurant, my heart is light and my tummy is hungry. What is better than sweet and tangy barbeque sauce smothering tender, juicy pork all piled high on a soft bun? Don't think too hard, because there is nothing.

When you have a hankering for genuine BBQ at home, try these Dr. Pepper Crockpot Pulled Pork Sandwiches. These are tasty, messy, and completely satisfying. A big ol' pork butt is rubbed with your favorite spice blend then slow-cooked in the Crock-pot with a whole can of Dr. Pepper. How fun is that? The Dr. Pepper flavor is not too overpowering, but it perfectly compliments the sweet notes of the pork. Once the roast has finished cooking, I drained out most of the cooking liquid, shredded the meat with two forks, then doused it all in my favorite BBQ sauce.

Once the pork is done, it is my favorite time--that is, SANDWICH TIME! I used fresh sesame seed buns as the sandwich vessel, then whipped up a quick coleslaw made with fresh cabbage and a homemade mayonnaise. The coleslaw adds a perfect crunch and freshness to these rich BBQ sandwiches. Don't forget to add an extra squirt of BBQ sauce before absolutely inhaling these!

Cheddar, Apple, Bacon Grilled Cheese

Has everyone gone apple picking this year? We went a couple of weekends ago and we are STILL working on our peck of Macintosh and Cortland apples.

I've literally been eating an apple a day. Last week, I had two in one day. So many apples.

I made a cinnamon sugar apple cake that was just BANANAS good (or...apples good?) and I thought "Oh, apple cake? This is going to use up a whole bunch of apples and we won't have to worry about any of them going bad!"

Want to know how many apples that took? Two. Two medium apples. Not even the biggest in our peck. Ugh, ok. Time to get creative.

When I was younger, I always remember my dad putting a slice of cheese on his apple pie and shielding my eyes from the terror. It always struck me as the weirdest thing in the world, because obviously apple pie should be eaten with ICE CREAM, not cheese. Wrong dairy, pops.

Turns out my dad may have been onto something. Salty and sweet is a flavor combination that makes my knees go weak.

Here's an incredible lunch idea that is going to use up some of those extra apples and also make your taste buds sing. Cheddar, Apple, and Bacon Grilled Cheese is everything that is right in this world. Ooey, gooey white cheddar, crunchy bacon, crispy apples all sandwiched between two beautifully golden brown pieces of bread. It's your childhood lunchbox, elevated to the next level.

I recommend an apple that has some tart notes to its flavor but is still softly sweet. Nice and crisp, but with a tender skin. I mentioned how we have MacIntosh and Cortland apples -- these are great, and honey crisp apples would also work beautifully. Surely a Granny Smith apple would be OK, but I almost think it's TOO tart for this sammy.

I also slather some Sweet Potato Mustard onto these outrageously delicious sandwiches. This is a shameless plug for my friends over at Green Mountain Mustard who make delicious gourmet mustards out of Vermont. The sweet potato mustard is out of this world--I put it on everything! You can order online, but if you don't have this mustard, a good dijon will do the trick!

I have a feeling I will be buying more apples at the store once we have made it through our first bundle JUST so I can have more of these amazing grilled cheese sandwiches! Recipe below will make 2 sandwiches.