Tag Archives: cheese

Chipotle Pimento Cheese

Spicy, Creamy Chipotle Pimento Cheese | Plum Pie

It’s pretty clear that we love pimento cheese around here. I mean this is the second pimento cheese recipe I have posted in less than a year. Pimento cheese is a staple in most southern households and growing up, you usually could find pimento cheese or chicken salad in the fridge at my house. But I never really was a fan of pimento cheese until after I was pregnant. It is so strange how your tastes can change after having a baby! Now I can’t get enough…clearly.

Spicy, Creamy Chipotle Pimento Cheese | Plum Pie

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Chili Chicken, Kale + Quinoa Bake

Chili Chicken Quinoa Bake | Plum Pie

You should probably make this now. Why? Because it is delicious, obviously. Plus, it pleases both the man and the woman. It is healthy, but it tastes decadent. It is packed with all the flavors of chili then tossed with quinoa and baked with a little bit of cheese. The perfect comfort food. Yes, I went there.

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{How-to} Make Homemade Ricotta Cheese

Homemade Ricotta Cheese | Plum Pie

Just call me Master Cheesemaker. On second thought, don’t. But I would like to inform you that I have officially made homemade ricotta. Twice. Yep, you read that right. I am officially crossing “make your own cheese” off the bucket list. And guess what? You can, too! After several years of carting my plastic wrapped, brand new cheesecloth from apartment to apartment, I finally busted it open and took it for a test run. Watch out Cowgirl Creamery, here I come. No, I joke. I could never do anything that required molding or resting, aging or brining. But what I can do is this. Add milk, cream, and buttermilk to a pot. Heat for 15 minutes. Let sit for 30. Drain in cheesecloth. Eat. As my Food Network leading lady, Ina Garten, would say, “how easy is that??” It is ridiculously easy indeed, Ina.

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Linguine with Avocado and Arugula Pesto

Arugula + Avocado Pesto Spaghetti | Plum Pie

Well, it’s a miracle that I haven’t had a heat stroke yet. It is still at least 105°F outside every. single. day. I mean it’s only been two months of torture. But I promise I won’t groan about the weather today.  Besides,  I am hopping on a plane to Knoxville, Tennessee, where it is a balmy 89°F. I bet the grass is green there, the bushes full, and the flowers abloom. I can’t even wait! Plus, my BFF since the beginning of time just had a baby boy who I can’t wait to coo at all weekend long!

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Strawberry Mascarpone Ice Cream

Strawberry Mascarpone Ice Cream | Plum Pie

Ah, June. Usually you are peaceful, if not a little bit hot, but always full of long afternoons, dreams of beach vacations, and gallons of lemonade. Did you forget? You are meant for relaxing and blissfully licking ice cream out of waffle cones as it melts down your fingers. I must say, you are acting a little crazy these days. I mean, I get it. Sometimes things can get a little crazy. But can we relax a little bit in July? Maybe even August, too? I don’t want to be greedy here, but sleep deprived is really not a good look for me.Strawberry Mascarpone Ice Cream | Plum Pie

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Lemon Spaghetti


Spring is one of my favorite times of year. Don’t get me wrong, I love fall too, but there is something about spring that always turns my mood around. The days are finally longer, which I swear makes me more productive, the sun seems brighter, and the flowers are blooming everywhere. Things just look so much more alive. Plus after winters that seem to last forever in this area, any day with a temperature over sixty degrees makes me crazy excited.

meyer lemon juice

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Fig and Blue Cheese Savouries

Fig and Blue Cheese Crackers

Have you ever volunteered to bring an appetizer to a friend’s house for dinner and then your mind goes completely blank? Like you have never eaten an appetizer before in your life, let alone been invited to a dinner party with one? Why did I not just offer to bring wine? Well, I was faced with this problem a few weeks ago when, after offering to bring something to dinner, my gracious host texted back “an appetizer would be great.” Most people would remain calm, pick up some cheese at the store and call it a day. My thought was “Okay. It is 3 p.m. what on earth am I going to bring?” Panic.

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Orecchiette with Roasted Butternut Squash, Kale, and Caramelized Red Onions

I want to start off by saying that I am shocked by how long it has taken me to post. It is truly embarrassing. Yes, I have been busy the past three months. My husband (yay!) got a job in Charlottesville and in two weeks, we packed up our 800 square foot DC apartment with a shocking amount of boxes (how did we fit everything in that tiny place?!?) and moved to the “country”. There was also our wedding which took place on October 30th and was perfect. Oh, and the amazing honeymoon which I didn’t want to come back from. And all of a sudden, the holidays were here, and I realized that I am not only officially behind on thank you notes, but that I had neglected my cooking blog for THREE whole months. Oof.

So now I am finally back. But before we get into the the recipe, I want to take a quick minute to tell you about Share Our Holiday Table which I am participating in on December 13th (check back that day for a brand, new post on Holiday Sides)!  Share Our Strength is hosting a virtual, progressive holiday dinner with more than 50 bloggers to raise awareness of their amazing cause—to end child hunger by 2015. Check out all of the participating bloggers here and look for my holiday side next week!

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