I am so grateful that my parents bestowed upon me a deep love and understanding of cooking and good food. As a child, I was always in the kitchen learning how to bake cakes and cobbler, how to make rice and pasta and just once, how to roll sushi [long story]. The list goes on. My dad, my step mom and my sister may not have known it at the time, but they have handed me a very special gift. This gift has transcended generations of Southern men and women and somehow, I am lucky enough to carry on a family tradition.
I shared a little of this in my “about me” section, but truly some of my best memories growing up are Sunday suppers at my Nanny’s house. She always had a pot roast in the oven, rice on the stove and apple cake on the table. As I get older, I have a growing appreciation for those moments and wish I could go back, if only for a minute. Although my Nanny has passed, my family still carries on these traditions today, as I will when I have children of my own.
Is all this a little dramatic? Maybe, but in the kitchen I am at my best. I am able to create new dishes and perfect old family recipes [except for cornbread dressing because apparently my sister is never going to share that one]. I am able to share meals and smiles with the people I love and to me, that’s what this life is about.
Blue Cheese Bungalow is a way for me to share a little piece of me that may inspire a little piece of you.
Blue Cheese Bungalow is a way for me to share a little piece of me that may inspire a little piece of you. That’s why I started this blog. I love to cook, to share ideas and pretty pictures, but what I love most is when a friend tells me that they’ve cooked one of my recipes for their family. I’m not perfect. I still have a lot to learn about cooking, blogging, etc. But one thing I know for certain is that cooking is a gift and I am honored to share it with all of you.
Southern Broccoli Pasta Salad the perfect accompaniment to any summertime cookout. This unique twist on a sweet Southern staple will impress everyone at the party! And the recipe is so easy!
If you’re from the South, or if you’ve ever been to a barbecue in the South, you are probably familiar with the crunchy, sweet goodness that we call broccoli salad. *Warning* broccoli salad may sound healthy but this life-changing medley contains cheddar cheese, bacon, sugar and mayo… which is what makes it so darn delicious. If we’re being honest, 80% of all southern food is either coated in butter, gravy or mayo. Sorry not sorry.
I’ve probably eaten broccoli salad 100 plus times in my life but a few weeks ago, I was at a backyard barbecue at a friend’s house where I was struck with the inspiration for this next dish. Imagine that this classic broccoli salad and your favorite pasta salad had a baby. Boom, Broccoli Pasta Salad is born!
Broccoli Pasta Salad is Perfect to Make Ahead!
When I was developing Broccoli Pasta Salad, I knew that there was literally no way it wouldn’t turn out completely delicious! It’s fresh, bright and requires little cook time – perfect for summer! I made this salad to accompany ribs on the grill. I don’t know about you but when we are cooking outside on the grill, the last thing I want to do is slave away over a hot stove. This pasta salad can be prepared hours ahead of time; the longer it chills, the tastier it gets. While it sits in the fridge, the cranberries and pasta soak up the dressing and make every bite packed with sweet and tangy flavor!
If you try this recipe, comment below or post on social media with the hashtag #bluecheesebungalow! Enjoy!
Cook Time: 7 minutes
Total Time: 1 hour, 15 minutes
Lemon Ricotta Muffins aren’t your typical boring blueberry muffins. These muffins have a pound cake like consistency – so thick and rich! They’re perfect for brunch with your honey or a shower with the ladies. Who doesn’t like cake for breakfast?
It’s springtime and I’ve been obsessing over two things, lemons and ricotta. These ingredients are so versatile; I use them in pasta, baking, the list goes on! I love using ricotta in muffins because it creates a dense, smooth texture [the batter will be very thick like pound cake batter]. And the lemon glaze gives these a tangy, sweet bite!
These muffins are made with homemade whole milk ricotta. Follow this link to my recipe. You can definitely use store-bought ricotta but making your own is easier than you might think!
I used frozen blueberries in these Lemon Ricotta Muffins because that’s all I had on hand. By Saturday I run out of a lot of fresh produce so it’s time to hit the grocery store! You can use fresh or frozen blueberries, raspberries or strawberries, whatever you like best!
These muffins would be perfect on their own but I’ve added a brown sugar crumble and lemon glaze for added deliciousness!
Enjoy these cake-like muffins with a cup of coffee or after dinner with a scoop of ice cream – I’m not here to judge. I hope you enjoy these Lemon Ricotta Muffins as much as I do! Happy baking!
Cook Time: 25 minutes
Total Time: 60 minutes
Yield: 12 muffins