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Spring. Pasta.

Heather 0 Comments

I know. I know! FOOD! How freaking crazy is that? On a FOOD blog?

Alright. I’ll stop being dramatic. I just realized that, if I didn’t post something soon, May would go by with not one single post. And I know that, even though it’s only May 15th, because we’re about to get up out of this country for nearly 2 weeks, and I definitely won’t be posting then (since, you know, I barely post now..).

Spring. Pasta.

Also, Spring won’t be around forever, will it? Although I hear it still feels like Winter in the Midwest, it does actually feel very springlike here in San Francisco, and even down in Palo Alto where I work it isn’t blistering hot yet. That said, I figure I should share this spring-like recipe while I still can, because it’s definitely something you should consider making.

I made this pasta recipe a month or so ago, and it is chock-full of spring veggies – broccoli, asparagus, even little cherry tomatoes. You could practically toss in whatever you like – possibly green beans, some roughly chopped kale or chard, whatever. The sauce that results from the pasta liquid, tomato juice, and melted cheese is really light, so light that you have to take care not to make any more pasta than the recipe dictates, or else it will be really dry. If you want a richer pasta, you could probably add a little white wine, or a tablespoon of butter to the pot at the same time you add the pasta water. For me though, I wanted to really focus on the veggies, and that’s the intention here: simplicity, good produce at its Springtime best.

I hope everyone has/has had a lovely Spring. I also hope you’ve enjoyed the rando pics I’ve posted. It’s my little way of barely hanging on to this blog and not totally saying goodbye. It’s nice to still have things to share, and despite having limited time, the picture-sharing is a great way to keep up. Hopefully, more recipes will come, but we’ll see how things go. I can’t remember the last time I took a photo while cooking – probably this one!

So, until next time, stay warm/cool/whatever 😉 .

Spring. Pasta.

Spring Pasta with Blistered Cherry Tomatoes
adapted from Food&Wine, April 2013; serves 6

time commitment: ~1 hour

printable version

ingredients

2 bunches of broccolini or broccoli (about 1 1/4 pounds), thick stems halved lengthwise

1 garlic clove, sliced

5 T evoo, divided

Flaky sea salt

Freshly ground black pepper

2 pounds red cherry tomatoes

6 scallions, white and tender green parts only, cut into 1-inch lengths

1 bunch asparagus, cut into 1 1/2-inch lengths

1 pound tagliatelle

2 T unsalted butter

Large pinch of crushed red pepper

1/4 c chopped flat leaf parsley

About 1/2 c shaved ricotta salata cheese, for garnish

instructions

Preheat the oven to 425°. In a bowl, toss the broccolini and garlic with 3 T of the olive oil and season with sea salt and pepper; spread on a rimmed baking sheet. In another bowl, toss the tomatoes with the remaining 2 T of olive oil, 1/2 tablespoon of sea salt and 1 teaspoon of pepper and spread on a rimmed baking sheet. Roast the vegetables for about 25 minutes, until the broccolini is tender and charred in spots and the tomatoes are very juicy but not broken down.

Meanwhile, in a large pot of salted boiling water, cook the scallions until just softened, 1 minute. Using a slotted spoon, transfer the scallions to a bowl. Add the asparagus to the pot and cook until just crisp-tender, about 2 minutes. Using a slotted spoon, transfer the asparagus to the bowl.

Add the pasta to the boiling water and cook until just al dente. Drain, reserving 1/2 cup of the pasta cooking water.

Return the pasta to the pot. Add the roasted broccolini, scallions, asparagus, butter, crushed red pepper and half of the parsley. Add the reserved pasta water and cook until the pasta is al dente. Gently fold in the roasted tomatoes and any juices and season with sea salt and pepper. Garnish with the shaved cheese and the remaining parsley and serve right away.

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Way Overdue

Heather 0 Comments

I don’t pretend to pay too much attention to what goes on around here. Oblivious? Well, no. But truthfully, I more or less talk about whatever recipe is on my mind without so much as a thought about whether it’s been pasta overload or slim pickin’s in the sweet category, or you know, more of that.

But for once, I actually did do that. Think, I mean. And this resulted: we are way overdue to talk about macaroons.

Way Overdue

Not to be confused with the adorable macaron, these here morsels of goodness are feisty while the French similarly-spelled-but-that’s-it treats are graceful. Macarons are intimidating, what with their folding and piping and turning on and off of the oven; macaroons can be made in one’s sleep, or while intoxicated, or both. Macarons are a tease, but macaroons are, well, easy.

I can’t imagine a macaroon without shredded coconut, but I can envision exactly 10,148 ways of flavoring macarons.

Way Overdue

Of course, macaroons aren’t meant for the days when you’re feeling creative, and they certainly aren’t meant for the days when you want to spend hours in the kitchen concocting your best dessert production yet. What they’re meant for are the other times – the most of the times, days filled with other obligations and pantries containing only a few random ingredients.

Let’s face it: we all like a few challenges in life, but at the end of the day, these little things, treats that are always way overdue, these are the ones we appreciate the most, aren’t they?

 

Coconut Macaroons w/ Chocolate Drizzle
adapted loosely from Epicurious; makes ~2 dozen

time commitment: 1 hour, including cooling time

printable version

ingredients
2 egg whites
2 T sugar
1/2 t vanilla extract
kosher salt
1 1/2 c sweetened flaked coconut
1 c dark or semi-sweet chocolate chips

instructions

put oven rack in middle position and preheat to 300 F. line baking sheet with parchment paper.

stir together egg white, sugar, vanilla, and a pinch of salt until combined, then stir in coconut. divide mixture into small mounds, dropping onto baking sheet about 2 inches apart from one another.

bake until tops are pale golden in spots, ~15 minutes, then carefully lift parchment and macaroons and place on baking rack to cool completely (they will harden more at this point), about 15 minutes.

meanwhile, dump chocolate chips into a microwavable bowl. zap in microwave on 50% power in 30 second intervals, stirring between each zap, until chocolate chips are melted and smooth. dip a fork into the melted chocolate and wave it over the macaroons, so as to sling the chocolate onto them. coat until you’re happy, and let the chocolate dry over the macaroons before eating. (Alternatively, you could dip these in chocolate in place of or in addition to drizzling chocolate. Just sayin’.)

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Shelled In

Heather 0 Comments

Hello. Hi there. How’s it goin’? It’s nice to see you here. It’s nice to know I can move across the country, start a new job, move again, unpack, unpack some more, and then get my internets hooked up and see your smiling faces. Well, not really see you, but you get my drift, yes?

I’m glad you’re here, and I’m glad I’m here.

 

I’m also glad to have my kitchen back. As of Sunday night, all boxes are unpacked. Now, this doesn’t mean everything is in its place, but great progress has been made on the home front. I will say that it’s hard to move to a smaller place, but I think we’ll manage just fine here.

I think we’ll eat a lot of good dinners together, and I think that, once we procure another dining room table (and chairs of course. chairs are good here.), we’ll eat a lot of dinners with other people too.

 

But for now, it’s just the two of us (we can make it if we try; just the two of us). That works out nicely when I make a dish I don’t enjoy sharing, which happens often. Of course, stuffed shells aren’t exactly a novelty, but considering I had an unopened box of jumbo shells in my pantry that made it’s way here all the way from Chicago, I felt it worthy of a housebreaking meal.

 

Also, my favorite mother-and-father-in-law mailed me some extra-tasty fine Italian cheeses for my birthday, and I took this as an opportunity to use some of them. Now, you don’t have to go all out and put your best cheese on this dish, but you could if you wanted. In our house, cheese has to get used quickly, or else it risks getting eaten by a certain cheese-lovin’ boy.

But why eat cheese alone with you can eat it with more cheese, the best tomatoes ever, and pasta? No brainer.

 

Swiss Chard Stuffed Shells

serves 4

time commitment: 1 hour (30 minutes active)

printable version

ingredients

  • 20 jumbo shells (~1/2 box)
  • 1 15-oz container part-skim ricotta cheese
  • 1 egg, lightly beaten
  • 1 garlic clove, minced
  • 1/2 bunch swiss chard, chopped
  • salt and pepper
  • 1 28-oz can San Marzano tomato puree
  • 1/3 c Asiago cheese, shredded
  • 1/3 c Parmigiano-Reggiano cheese, shredded

instructions
preheat oven to 350 F. bring a large pot of water to boil. cook pasta shells according to package directions, being careful not to overcook them. drain and rinse with cold water; pat dry.

meanwhile, make filling. in a medium bowl, combine ricotta cheese through chard. season with salt and pepper.

taking one shell at a time, stuff with filling until overflowing. place in small baking dish (you want them to all be touching one another, not spread out). pour tomato puree atop stuffed shells and top with the two cheeses. bake, covered with foil, for 30 minutes. uncover, and bake another 5 minutes.

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Sweat Stain Season

Heather 0 Comments

Holy heck, June has whizzed through my life quicker than you can say chumbawamba. And while we initially thought we’d have a pretty lo-key summer this year, a quick glance at the calendar has proven otherwise. It seems to always be the case, and while it makes for busy times ahead, they’re always good busy times generally loaded with friends, food, beverages, music, road trips, and even a boat or two. [Okay, just one boat, but two sounded fancier.]

It all coincides with the true start of summer, and unlike living in the South whereby summer feels as if it started back in April, the summer season really does seem to start in June around these (Midwestern) parts and therefore we’ve quickly gotten through part of the first month of it, even though it only “officially” started yesterday.

 

We kicked off our first true weekend of summer with a visit from the in-laws, and since they’ve been here multiple times and knocked out all the “touristy stuff”, we had loads of flexibility. After Friday’s crazy storm, which left me soaked to the bone thanks to a regretful trip to Starbucks when I should have instead gotten on the train, we chilled at home, tossed back some wine and al pastor tacos (wait for it…), and I crashed relatively early thanks to my morning speaking obligation.

As it was, Saturday was the best start to summer I could imagine: my aforementioned good deed, a 10-mile casual biking excursion up and down the lake (thus solidifying my desire to buy a bike once and for all instead of renting one), and another amazing dinner at Bonsoiree. Exactly perfect. Sunday wasn’t much worse, really, and consisted of a trip to Berrien County, Michigan for cherry-pickin’, a surprisingly-awesome lunch, and this perfect-for-summer dinner you see here. Let’s not forget getting to spend it with the World’s Best Father-in-Law on his special day, a treat in and of itself.

 

With that, let’s enjoy all the things that make summer in the midwest (and probably other parts of the country) so fascinating:

  • Spray tan season is over, which means the “orange” population will begin to decrease
  • “Beach” time on the lake, which means the beer bellies are out in full force, along with beach volleyballers and for me, hopefully lots more bike riding on my bike
  • Economy-boosting road construction (yay!) which means it’s going to take me 40 minutes instead of 20 to drive 3 miles down the street to the grocery store; said new bike needs to have a basket, come to think of it
  • Seeing lots of sweat-stained t-shirts, including my own, and realizing that sleeveless shirts are the way to go
  • CSA season starts today for us, and so you’ll probably start seeing a lot more random recipes as I try to use all our new meat and produce
  • Berries, cherries, and pies, oh my! I gots to get to makin’ a cherry pie, friends
  • Last but certainly not least – tourist season – Michigan Avenue is packed tight, which makes the walk to the train oh so enjoyable. Reason number 531 why I need to get that bike.

And so, summer is certainly off to a rolling start in these parts, and we’ll be keeping busy for sure. This weekend we’ll road trip up to Minnesota for some more boat action (trip 1 of 2!) with Cheryl & Luke, next month we’ll visit Rachel & Andy in Milwaukee, and then August is vacation time, and that’s a road trip I am most excited to begin, but more on that later. Interspersed among the road trips are concerts, a wedding or two, and foodie events and before we know it it’ll be apple pie season ;). Yikes.

 

 

Tamarind-Glazed Black Cod w/ Orange-Habanero Salsa
Adapted from Bon Appetit, June 2010; serves 4

I could probably get behind just about anything that uses tamarind. it’s tart and sweet, commonly used in lots of Thai dishes, including pad thai. as Hubs perfectly described, “the cool salsa is perfect with the warm fish, and the flavors go well together. are there leftovers?”. clearly, this dish is a winner, and perfect for the sweat-stained summer ahead :).

printable version

ingredients
salsa
4 large oranges
1/3 c coarsely chopped fresh cilantro
1/3 c very thinly sliced red onion
2 T evoo
2 t red wine vinegar
1 habanero chile, seeded, finely minced
salt and pepper

3 dried ancho chiles
1/2 c hot water
1/2 c fresh orange juice
1/4 c honey
2 garlic cloves
4 T tamarind concentrate*
2 T red wine vinegar
4 T evoo, divided
2 t dry mustard
4 6-ounce black cod fillets, with skin
salt and pepper

instructions
salsa: make supremes with oranges (remember our lesson? peel and trim the ends and peel from each orange. Using a paring knife, cut along the membrane on both sides of each segment. Free the segments and add them to a medium bowl. squeeze remainder of orange juice into bowl.). combine all ingredients in small bowl and refrigerate until ready to use (can be made in advance).

heat chiles over gas flame until softened, turning often with tongs to avoid burning, 1 to 2 minutes. Cool. Remove stems and seeds. Tear chiles into 2-3 pieces; place in small bowl. Add hot water. Let stand until softened, about 20 minutes. Place chiles with soaking liquid, orange juice, and next 6 ingredients (2T olive oil, save other 2) in blender. Puree until smooth. Strain into small saucepan; discard solids in strainer. Simmer uncovered over medium-low heat until slightly thickened and glaze measures 1 1/3 c, about 10 minutes. Season glaze with salt and pepper (this can also be made in advance; refrigerate and warm up in saucepan before using).

heat 1 or 2 medium to large sized skillets over med-hi heat; add 1-2 T olive oil. Sprinkle fillets with salt and pepper. when skillets are hot, add fillets, skin side down. sear on skin side 3-4 minutes to create crisp skin, brush with warmed glaze and flip to other side to finish cooking, brushing with glaze until all is used. total cooking time – ~5-6 minutes. serve with orange-habanero salsa.

*tamarind concentrate is available online, from Asian grocers, and even the Chopping Block.

 

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I Must Be Nuts

Heather 0 Comments

You may know this already, if you know me personally or if you’ve been reading along for oh I don’t know, a week – but I can be a bit nutty sometimes. One time, I booked the wrong flight from NC to IL and got to the airport only to find that my flight left me the day before! My mom was selfishly ecstatic; meanwhile, Hubs was bitterly picking a Benjamin from our money tree. I forgot to include a dryer sheet the other day and I had static cling all morning until I was rescued by the static cling fairy one of the admins in my department. Static cling just isn’t pretty. I’ve missed my train stop a couple of times in the past month or two because, as opposed to most other people who miss their stops because they are sleeping, I’m just daydreaming. And just now, I received an email from someone searching for me because i forgot to include contact information on a hotel booking form. Thank goodness for google searches, eh?

I even went to culinary school once. Isn’t that just batty? I was in class three nights a week learning how to use aspic and how to make puff pastry from scratch, among other things. And as silly and nutty as that may have been, I loved every second of it. I miss it, in a way. And since finishing that last class and getting my official ‘culinary certificate’ in the mail, I’ve wondered where my place is in that world. I’ve wondered how to comfortably nestle my career as a genetic counselor into the arms of something I find even more rewarding, invigorating, and downright satisfying on so many levels – food. Not just eating food, but the entire process of it and the happiness that comes when you cook for others. Nourishing them, expanding limits of what they will eat, expanding limits of what I will eat – ultimately, that is what makes me smile, and that’s what this is all about.

Which brings me to ‘step 1′ and item #3 on my New Years Resolution list. I am officially for hire! Is that crazy, or what? So go on and read here for the details, and then spread the word! And if you’re up for being my sous chef one day, just holler 🙂 .

I Must Be Nuts

To really seal the deal on all this talk about nuttiness, I find it nothing short of mandatory to discuss homemade granola bars. Seriously, you really shouldn’t buy them at the store as they are loaded with all sorts of icky things. Plus, they are so freakin’ easy to make it’s not even funny. There are oodles of recipes online, so I’m not suggesting that you have to make these, but I’m biased and I can vouch for them – they will knock your socks off, even if you’re wearing two to three pairs these days.

I Must Be Nuts

I’m not sure what it is that makes these so awesome, but usually anything containing molasses is enough to make me drool like a St Bernard. Most recipes I saw used honey, but I had plenty of other sweeteners I wanted to try and I do love me some Grandma’s Molasses and have very fond memories of pouring it onto Aunt Faye’s buttermilk biscuits as a child. I think the agave nectar refines the taste a bit so that the bars aren’t overloaded with molasses, and you could surely use honey if you prefer, or even maple syrup. Either way, they truly are morsels of utter tastiness – sweet enough, chewy enough, and loaded nuts which add just the right amount of texture.

I Must Be Nuts

To boot, they are healthy and chock-full of all those good-for-you things that you want to consume first thing in the morning. Or afternoon. Or as a late night snack. No matter when, it’s a kind of nutty thing you just have to do, and you’ll never go back to those quaker granola bars again – unless you’re even nuttier than I think you are 🙂 .

Easy Granola Bars

makes 12 individual bars

yes, the version below is overflowing with ingredients. the thing about granola bars is you can totally make them your own by adding whatever suits ya. i’ll put an abbreviated recipe below so you can see how creative you can be. because i’m all about making your life easy – especially making granola bars easy. because they are…

printable recipe

ingredients
2 c oats
3/4 c pumpkin seeds (or other seed combo)
3/4 c ground flax seeds
1/4 c macadamia nuts, finely chopped
1/4 c pecans, finely chopped
1/2 c walnuts, finely chopped
1/2 c almonds, finely chopped
1/2 c light brown sugar
1/4 c agave nectar
1/4 c molasses
3 T unsalted butter, optional
1 t vanilla extract
1/4 t salt
1/4 c unsweetened coconut flakes
1/4 c dried apricots, finely chopped
1/4 c dried figs, finely chopped
1/4 c golden raisins, finely chopped

instructions
preheat oven to 350 F. mix oats, seeds, and nuts into 9×13″ baking dish. toast nuts for ~20 minutes. dump in large mixing bowl when toasted and wipe down baking dish. toss in coconut and dried fruits and mix well.

while toasting oat/seed/nut mixture, heat sugar, agave nectar, molasses, butter, and vanilla in a medium saucepan until butter melts and mixture comes to simmer. pour hot mixture into the other ingredients and mix thoroughly.

line baking dish with parchment paper and pour sticky mixture into dish. spread evenly. use another sheet of parchment paper to press down on mixture with your hands to ensure the mixture is evenly distributed, but also to ensure there are no bubbles and that the mixture is packed densely.

remove from dish by grabbing parchment paper and lifting up. turn out onto cutting board and cut into whatever size you want (i cut into 12 rectangular shapes). they can be stored at room temp for a couple of weeks or stored for even longer in the freezer.

 

Easier Granola Bars

makes 12 individual bars

as promised, here’s the short and sweet version

printable recipe

ingredients
2 c oats**
1 1/2 c seeds*
1 1/2 c finely chopped nuts
1/2 c light brown sugar
1/2 c liquid sweetener
3 T unsalted butter, optional
1 t vanilla extract
1/4 t salt
1/4 c unsweetened coconut flakes, optional
3/4 c dried fruit, chocolate chips, or both

instructions
preheat oven to 350 F. mix oats, seeds, and nuts into 9×13″ baking dish. toast nuts for ~20 minutes. dump in large mixing bowl when toasted and wipe down baking dish. toss in coconut and dried fruits and mix well.

while toasting oat/seed/nut mixture, heat sugar, liquid sugars, butter, and vanilla in a medium saucepan until butter melts and mixture comes to simmer. pour hot mixture into the other ingredients and mix thoroughly.

line baking dish with parchment paper and pour sticky mixture into dish. spread evenly. use another sheet of parchment paper to press down on mixture with your hands to ensure the mixture is evenly distributed, but also to ensure there are no bubbles and that the mixture is packed densely.

remove from dish by grabbing parchment paper and lifting up. turn out onto cutting board and cut into whatever size you want (i cut into 12 rectangular shapes). they can be stored at room temp for a couple of weeks or stored for even longer in the freezer.

*any seed combo. or wheat germ. if using flax, grind them first!
** gluten-free oats available at Whole Foods

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Stewy Indian Giver

Heather 0 Comments

I’m sorry. I couldn’t do it. I might be what some would call an “Indian giver” (Simps – don’t tell Jon I’m talking about his people). I know, amidst my excitement about the oozing with tastiness triple ginger cookies, that I offered to give you guys control of the next post. As things go, that would have ‘technically’ been this post. You all aren’t all that nitpicky though, are you? Will you forgive me? Forego the little details, pretty please?

pork spice mix

You see, I wholeheartedly intended to write 4 straight posts about all those cookies I made. I really did. But two things happened that caused me to veer a wee bit off track.

  1. I worried that maybe I was just a tad too excited about those cookies, and maybe you are not as excited? I was sorta hoping for a close voting battle, a little competition, for the next cookie post. I mean, I did give you a choice, right – the chance to pick the next cookie? I thought that was cool. I thought ya’ll liked cookies as much as me. But I think I must have been delusional as the voting wasn’t quite the fierceness I was anticipating.
  2. Probably more importantly, I worried about ya’ll being all chilly, teeth chattering in your abodes as you nibbled on little morsels of ginger and sugar cookies and chocolate bark. Morsels that surely fill the cookie tins for the work crowd or your home-snacking desires but definitely do not satisfy the soul. Morsels that don’t stop the shivering and nullify the goosebumps caused by (in these parts, at least) the single digit windchills.

jalapeno corn muffins

You know what will take your temp up a notch or two? Stew – it warms the heart and makes that weather seem like a non-issue. Stew makes you want to wrap your sweatered arms around someone you love and stay indoors all weekend without a care in the world.

Specifically pork stew infused with ancho chile powder – the smells emanating from the kitchen, wafting into all nooks and crannies are enough to make you forget about all those sweet treats and instead focus on those Mexican spices, peppers, fire-roasted tomatoes, and hominy – if only for a little while. (And I do mean a little while – this is a straight-up under 1 hour recipe from start to finish. Cook it on Monday – I dare you).

stew and muffin

Not to mention a little palm-sized nugget of corn meal, cheddar cheese, and jalapeno. I love cookies, but I can’t (or shouldn’t, rather) dunk cookies into a glowing bowl of ancho-spiced broth and come out with anything close to what happens when you douse these babies with soup broth. I mean, you can eat them without the stew juices, no doubt, but in some households it’s better to sop up juice with muffins rather than lick the bowl clean with your tongue. Just sayin’. Although, you could do both…

stew and muffin

So yeah, I reneged on the cookie offer. But only temporarily – I promise. I hope you forgive me 🙂 . In the meantime, whip yourself up some of this yummy stew and some sauce-soppin’ muffins. I’ll be back next week to share another cookie recipe – and from the looks of the comments so far, I’m guessing it’s gonna be those cardamom-clementine sugar cookies. Ya might wanna bake those up for Santa!

Ancho Pork & Hominy Stew

Adapted from Cooking Light, December 2009; makes 6 servings
300 kcal, 2.1 g sat fat, 28.9 g protein, 6.1 g fiber

printable recipe

ingredients

2 T ancho chile powder
2 t dried oregano
1 1/2 t smoked paprika
1 t g cumin
1/2 t salt
1 1/2 lbs pork tenderloin, trimmed and cut into 1/2-inch pieces
1 T olive oil, divided
2 c chopped onion (1 lg yellow onion)
1 1/2 c chopped green bell pepper (1 lg pepper)
1 T minced garlic
1 28-oz can hominy, drained
2 1/2 c low sodium chicken broth
1 14.5-0z can fire-roasted diced tomatoes, undrained

instructions

combine first 5 ingredients in large bowl (set aside 1.5 t spice mixture) and add in pork, tossing well to coat.

heat 2 t oil in Dutch oven over med-hi heat. add pork and cook 5 minutes or until browned, stirring occasionally. remove pork and set aside. add remaining 1 t oil to pan and add onion, pepper, garlic. saute 5 minutes or until tender. return pork to pan. add spice mixture, broth, hominy, tomatoes; bring to a boil. partially cover, reduce heat, and simmer 25 minutes.

Cheddar-Jalapeno Corn Muffins*

Adapted from Gourmet, November 2009; makes 12 muffins

printable recipe

ingredients

5 T unsalted butter, melted and cooled
2 c yellow cornmeal
1 t salt
1 t baking powder
1/2 t baking soda
3/4 c corn (fresh or thawed)
1 1/4 c buttermilk
1 egg
1 3/4 c grated sharp white cheddar cheese
1-2 jalapenos, seeded and small-diced

instructions

spray or butter muffin pans and preheat oven to 425 F with rack in middle.

whisk together cornmeal, salt, baking powder and soda in large bowl.

whisk together corn, buttermilk, egg, melted butter in another bowl and then stir it into the flour mixture until just combined. stir in 1 1/2 c cheese and jalapeno.

divide among muffin tins and top muffins with remaining cheese. bake until puffed and golden brown, about 20 minutes. cool on rack and serve warm or room temp.

If desired, muffins can be frozen individually on a sheet and put into ziploc freezer bag for individual use 🙂

*Muffins gluten-free, not dairy-free

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