Breakfast Casserole

Breakfast Casserole | CulinaryCousins.com

I know what you’re thinking…”her first post back in the blogging world and she chooses breakfast casserole? of all things??” Yes. It’s delicious, healthy, and only takes about five minutes to make. Who wouldn’t love that?

It’s summer and the LAST thing we want to do is slave away in the kitchen for hours on end…that’s best saved for those wretched winter months, when everything outside is grey and horribly dreadful. (I really hate winter, can ya tell? Summer is where it’s at.) I’m looking for quick 10-minute meals, using fresh ingredients, that are really satisfying. Breakfast casserole fits the mold. Continue reading

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Tomato, Basil and Watermelon Salad

This salad is the perfect summer dish. It’s light, refreshing, and pretty filling. It’s a Giada recipe, (love her), and it’s perfect as is. I wanted to make it a meal salad, so I added thick cut applewood smoked bacon, which complemented it nicely. Enjoy!

Start with cubed watermelon, and cherry tomatoes...

Start with cubed watermelon, and cherry tomatoes…

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Best Ever Mac and Cheese

Best Ever Mac & Cheese! | Culinary Cousins

Macaroni and cheese just may be my favorite food. And I’m not alone. Mac and cheese consistently ranks as America’s top go-to comfort food, hands down, and we make it in countless iterations, with all manner of pasta shapes, types of cheeses, mix-ins and toppings.

I’m a traditionalist, though. I don’t like it fancy. And I especially don’t want bacon anywhere near it — not in it, not on it, no how.

No bacon, you say? I know. I’m a shame to my people, a traitor to my southern roots. But I just don’t love bacon. (Please don’t hurt me.) And when it’s added to mac and cheese, the flavor just takes over and permeates everything. Some of you are wondering what’s wrong with that.

On mac and cheese, I’ve found that there are two schools of thought. One submerges macaroni (or any manner of small pasta) in a creamy, cheesy white sauce with roots in a butter-flour roux. Then there’s the southern way — layering pasta with cheese and pouring over an egg and milk custard. I grew up eating this version, where the mac and cheese bakes into a solidified, though delicious, mass that you can cut and serve in a perfect square. To me, that was always true and traditional. Continue reading

Here Goes Nothin’

Well the day has come.  The day that I write my first-ever blog post.  This majorly freaks me out for a variety of reasons. Namely, I’m a tad OCD and don’t want to “mess it up” and I’m usually really private and don’t know what to feel about sharing my thoughts with the WORLD. So bear with me, here goes nothin’:

It’s March here in the South. Things are turning green (halleluja!). I’m not ashamed to say that I HATE WINTER with all my heart.  So, with all the new greenery popping out, we decided it was time to start a spring garden.

Since we have two dogs, who eat and trample nearly everything I plant, we decided to make raised beds. It was a fairly simple process to buy the wood, and drill them together. The fun part was selecting stuff to plant.

plants

IMG_0647 Continue reading