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Que-so...who's making dinner tonight to go with this? {oh yeah, thats right.. me+instant pot LBH} We first had this queso at Miguels on Coronado when we lived in La Jolla.. they served it with grilled bread+a spicy marinara sauce as well. I don't even know what we ordered. But this queso was always a must- and lets be honest, this is why we came. My recipe is inspired by Miguels but we kicked it up a notch. you know.. with covid.. we all need things a little saltier, spicier so we added a kick to it. ingredients: 2cups whipping cream 1 cup sour cream/ greek yogurt 2 heaping spoonfuls chicken bouillon paste OR 2-3 cubes/tubes make a roux: 2 tablespoons clarified butter 1 tablespoon flour 1 jalapeno pepper, minced- no seeds 1 tablespoon jalapeno juice, from bottled jalapeno 1 handful mixture of cheddar+monterey jack cheese, shredded Heat whipping cream in a heavy saucepan over high heat. Stir in sour cream when it's ready to boil. After sour cream dissolves, reduce heat to medium. Stir in chicken broth concentrate and jalapeno sauce and simmer. Meanwhile, make a roux by heating butter and flour. Whisk until mixture turns a pale gold. Increase heat on cream mixture until almost boiling and then add roux. Whisk briskly and constantly until roux is incorporated. Remove from heat, stir in minced jalapeno and the cheeses. Can be served with warm homemade tortilla chips, grilled bread, 3 hour pork carnitas or over homemade tamales. Want to learn how to make fresh tortilla chips? ok here goes.. Using your kitchen shears take a stack of three corn tortillas and cut them in half- giving you 6 half moons. Now take those and cut them again but now in thirds giving you three little pizza slice stacks for each side. Heat either corn or vegetable oil over medium heat while you prepare a plate with a paper towel-to absorb any extra oil. Place tortilla wedges in oil and wait until the brown up or puff up slighty and turn over using a spider or slotted spoon only a couple minutes per side. Once they have turned slighty golden, immediately remove and place on paper towel+sprinkle with chunky salt+seasoning. ( we like garlic seasoning, chipotle seasoning, treager steak rub is great too!) Recipe for family’s favorite carnitas here! Beautiful images by heidivetterphoto.com

Halloween Printables GET EM WHILE THEY'RE HOT! Love using these Specimen tags for labeling food at a halloween feast. Just leave a stack near the table with an ink feathered pen+ink well. Extra points if you have a wax seal+twine to attach them to the dish. { just put out a red candle and some coins.} Raise your hand if you haven't decorated for halloween just yet. well girls.. I got you. Go raid your pantry and just hit print. {DOWNLOAD THE FILE VERSION} Having a last minute dinner party? Print.Cut.Sew/Glue.Stuff.Send These FAVOR BAGS with your guests. I love throwing edible bugs in the bottoms of these- One year we filled them with different halloween colored licorice along with dried little fishies i found at 99 ranch market. They have the best unexpected gems. Chicken tallons. Coagulated pigs blood. Taro balls.Raw gelatin. just go. its always an experience. Just don't go pregnant. I threw up once in one. happppy halloween party shopping! {DOWNLOAD THE FILE VERSION} STEP RIGHT UP get your boric citric and strychnine acid, arsenic potions, poisonous hemlock oil, antidotes for ringworm, scabies, and an anti-romance elixir. VALENO Poison Label Productions {DOWNLOAD THE FILE VERSION}

Nutella buttercream swirled cupcakes 🧁 so light and fluffy you won’t even know your eating chocolate (words from my chocolate hating Violet) Frosting recipe here: 3 sticks butter 5+ cups powdered sugar 1.5 c Nutella 1/3 cup heavy cream/whole milk 1 teaspoon vanilla 1/4 tsp. salt Soften butter in mixer, then add in the rest and whip an extra 5 min to whip air into it. Mix to your fav consistency adding in more cream or powdered sugar as needed. Mixing anything into a basic buttercream is ALWAYS better than classic. Try swapping out the Nutella for these: creamy peanut butter, Biscoff/cookie butter, a couple scoops of lemon curd, berry jam, home made caramel (scroll for a recipe of that!! - it’s on a salted caramel hot cider post)

FAV part: ROAST your tomatoes+onions+sweet potatoes. We used our FAVORITES from Hexclad They are oven+dishwasher+metal spatula proof pans $133 off right now!! It's time to UPGRADE your pans. We are obsessed with this 6 piece set. SHOP SALE HERE Dont forget to store those fresh herbs in little bud vases to extend their magical and fulfilling and wonderful life. either in your fridge or on the counter for all to swoon over. We love to serve this hummus along side a giant platter of grilled veggies and to top a fresh Mediterranean salad. Dont forget to store those fresh herbs in little bud vases to extend their magical and fulfilling and wonderful life. either in your fridge or on the counter for all to swoon over. Fav fav way to make a fun+healthy and colorful snack hummus! Recipe in the video! Just top with a few cracks of fresh pepper, chunky salt, a drizzle of olive oil and cilantro tops. Bust out that @oxo mandolin for consistent and thin thin thin slices CLICK TO SHOP my favorite supplies: oxo mandoline veggie slicer Citrus juicer + zester cuisinart mini food processor 64 oz classic vitamix Hummus RECIPE: Throw all in a blender.. garbanzo or chickpea-1 can drained olive oil- 4-5 T. to the consistency you like tahini- 2-3 giant spoonfuls salt+pepper garlic seasoning-1/2 tsp to taste cilantro- ends of an entire bunch+save tops for garnish spinach- giant handful or two lemon juice- half a fresh lemon fresh unpeeled garlic- 3cloves jalapeno- 1/2-1 seeded seve with fresh naan, trader joes garlic+herb pita chips or make your own!

Excited to share.. this recipe is now in a long form CLASS Learn how here! Recipe for dough+ tips for perfect buns 👇🏼 https://videos.mostlikelylate.com/products/1-hour-cinnamon-rolls-3-ways Hands on step by step class here! 👆🏼 Shopping list at the bottom of this post :) Tap to SHOP OUR FAVORITES HERE:

Thai Yellow Chicken Curry that is savory+sweet, comforting, spicy, soul-hugging, and generally puts everyone in a good mood. So delish the kitchen table finally quiets down to slurp it up and all is right with the world. Here you will find a few recipes: 1. Roasted Curry paste base (make ahead but enough for 3-4 curry nights*45 minutes) 2.Yellow curry bowl (30 minutes) 3. Less than 15 minute garlic naan bread Using all things you can find in a Basic Grocery store+Maybe in the ethnic food isle. (lemongrass paste is found in the produce section near the lettuce btw) CURRY PASTE INGREDIENTS: 4 large shallots 4 large heads of garlic (not individual cloves – FULL HEADS of garlic) 6-inch piece of fresh ginger 7-15 whole Thai chili peppers 1 1/2 tablespoons salt+sprinkles of pepper 3 tablespoons turmeric 3 tablespoons curry powder 2 teaspoons roasted ground coriander 3 tablespoons lemongrass paste 1/4 cup packed cilantro leaves+stems CURRY PASTE DIRECTIONS: Preheat oven to 350 degrees. Arrange in a single layer-halved shallots+garlic, and sliced up ginger. Drizzle with oil, pinch of salt+pepper and wrap each head of garlic in foil. Bake for 15 minutes. Remove the ginger then increase the temperature to 400, continue to roast the shallots+garlic for another 30 minutes until golden brown and your kitchen smells heavenly. Lets make this paste! Throw all the roasted goods+herbs+spices+chiles into a food processor/blender (Once the heads of garlic are cooled you can squeeze the cloves out of the rest of the paper casings.) Pulse or puree until the yellow curry paste reaches a smooth consistency. Paste keeps well in the freezer but triple bag it. No one wants curry flavored otter pops. This mega batch makes 3+ nights worth of curry paste using 1/3 C. or more each time. YELLOW CURRY INGREDIENTS: drizzle of olive oil half a yellow onion, thinly sliced 1 pound hand shred large pieces of rotisserie chicken (or pan fry a few chicken breasts with s+p+garlic seasoning) 1/3 cup yellow curry paste 10 baby golden yukon potatoes, halved 1 14-ounce can coconut CREAM (this is not coconut milk:) 1/2 cup water 2 teaspoons fish sauce closed handful brown sugar cilantro + jasmine rice for serving DIRECTIONS: LETS PARTY. 1. On medium/low heat, saute onion slices+a drizzle of olive oil for a few minutes until fragrant- Add the chicken -if pan frying- saute for 3ish minutes-flipping once the edges seem to be cooked once chicken has a nice little crust but not cooked through add curry paste+the potatoes and stir to coat. If using rotisserie, add it in after the this next step+potatoes are fork tender. 2. Add the coconut cream +1/2 cup water to the pot – simmer for 20-30 minutes or until the chicken and potatoes are fully cooked, adding more water depending on the consistency you want for the sauce. 3. Stir in the fish sauce+brown sugar. Honestly the fish sauce and sugar combo makes this dish so authentic. Seriously so so good. Serve over sticky jasmine rice. top with cilantro. Pick it all up with a giant torn piece of piping hot buttery garlic naan, watch lalaland and go to bed early. BUTTERY GARLIC NAAN: 2 ways! This Simple Garlic Naan is so quick to make and did I mention no baking. You can make this in a skillet or griddle on the stove top. 2+1/2 cups all-purpose flour 2 cups Greek yogurt 1/2 tsp fine sea salt 1+1/2 T. Baking powder Olive oil Toppings: Butter garlic parsley cilantro etc Combine flour, baking powder and salt in a medium bowl. Mix with a fork for about 5 seconds. Add yogurt into the flour mixture. Mix well with a fork until a thick paste-like dough is formed. Heavily flour the counter, your hands and rolling pin. Once you form a ball, knead the dough for about 5 minutues or until the dough is smooth. Divide into 10 equal parts. Heat skillet or cast iron skillet over medium-high heat. Drizzle with a little oil. Add each naan and reduce heat to medium. Watch for it to begin to bubble. The oil makes a difference in allowing the naan to puff up and bubble. Cook for about 2 minutes on the first side and then flip and cook for 1 minute longer. Watch the naan carefully as you may want to lower the heat if it becomes too brown too fast. Remove from pan and brush with melted butter and serve immediately! GARLIC BUTTER: 1 stick salted butter 2 tsp dried minced garlic 2 pinches minced cilantro LETS GO! Once the dough has sat for 20 minutes, punch it back down and then divide the dough into 6 roughly equal balls. Place one ball on a floured board and use your hands or a rolling pin to form the naan breads into oval/teardrop shapes (ensure they will fit in your skillet/griddle). Put a heavy skillet/griddle over a high heat and allow it to get searingly hot. Place the dough onto the skillet and cook for 1-2 minutes, it should start to puff up and charr lightly. Flip the bread and cook for a further 1minute or less. Remove to a plate and drizzle with the garlic butter. Cover with foil and keep in a warming drawer or serve as the troops roll in.

Come to class! Fluffy and slightly sweet dinner rolls coming right up! With this baking class I'll show you how to take one recipe and turn it into at least four. Chocolate hazelnut swirl bread, inspired by Zabar's in NYC, cinnamon swirl bread, berry rolls with a two second lemon icing and of course, why you're all here ...cinnamon rolls all in one hour from start to eating. I've also included a maple espresso cream cheese frosting. Along with these there is a detailed shopping guide and recipe prints for each. Invite some friends over for brunch later today to enjoy these with XOXO Brit CLICK HERE to watch Espresso maple cream cheese CINNAMON ROLLS BERRY BUNS with a lemon glaze soft + fluffy DINNER ROLLS chocolate hazelnut swirled BABKA Classic CINNAMON ROLLS

So excited for you to embark on the journey of Rustic bread! Just mix up these 4 simple ingredients, go to bed and whip up a loaf or basket of English muffins for breakfast. I've linked a few of our simple go tos and what we have used for over 15 years of making this recipe. MAKE THESE along with ME in this CLASS! 👇🏼👇🏼 https://videos.mostlikelylate.com/products/3-in-1-recipe-baguette-english-muffin-rustic-bread Watch how to make the baguettes here! 👆🏼👆🏼 DOUBLE TAP TO SHOP FAVORITES: LEHI MILLS-Turkey flour is our very very favorite bread flour we have used for over 14+ years. Organic, unbleached, and high quality. Some friends that are gluten intolerant have told us our baked goods don't hurt their tummies! Use code: BRIT for 10% site wide. DID YOU KNOW THESE CAN BE MADE GLUTEN FREE!? Just swap out the bread flour for Caputos gluten free, I tasted it and it really was delish! Linked above. This dough comes together in just a few minutes with your fingertips, or with this danish whisk. Cover with plastic wrap and come back to it anytime within the next 4-24 hours. (4 if you use warm water+ double the yeast!) This batch makes 2 baguettes OR English muffins or a cute loaf. We normally double or triple and make all three :) Here’s how: MIX: 1/4 tsp. Yeast 1.5 cups water 3 cups bread flour 1tsp.salt (Bread flour has more protein and lighter for a better texture and chewiness, color and FLAVOR) Cover with plastic.walk away. go to bed :) 4-6 hours later if you using hot water+doubling the yeast 12-24 hours later if using cold water Come learn how to make all three of these breads using the same 4 ingredients. And maybe a fifth ;) cornmeal! Mix all four ingredients in this order. Want to enjoy these breads sooner? Use warm water instead and double the yeast amount. COVER in a bowl, let rest 4-24 hours Rustic bread: PREHEAT @ 450 WITH your cast iron pan+lid While waiting for the oven, wake up your dough using a bowl scraper around the edges and empty onto floured cutting board. Fold and form into a tight cute little round. If you live in California or a humid environment this is when you would need to add a bit more flour to create a sturdier loaf. Place on a square of parchment, score and place into HOT oven proof stock pot with lid once the oven is preheated and ready. BAKE on center rack covered for 30 minutes Remove lid and parchment and cook for an additional 10-15 minutes until golden Listen to the crackle as it cools down, wait atleast 10 minutes to cut into your loaf to preserve moisture and magic. Baguette: While waiting for the oven, wake up your dough using a bowl scraper around the edges and empty onto floured cutting board into an oblong shape. Using the flat edge of your scraper, cut mound of dough in half lengthwise-creating two long baguettes. Spray your pan with your favorite cooking spray-we love coconut spray from trader joes-just do not use canola or vegetable spray or a weird flour coated one- they always end up tasting like chemicals you should use on your car instead ;) TWIST each baguette and place on French bread pan shown. feel free to egg or cream wash these or use just plain water, sprinkle with chunky salt, garlic salt or Italian seasoning of your choice. Score a few times + place into oven. BAKE covered with foil for the first 10 minutes, then remove and bake for another 10 until golden. ENGLISH MUFFINS: DIVIDE dough into 10-12 equal portions, if you have a scale we like 2.5oz best. DIP each into fine cornmeal and form into round discs. PANFRY on MED heat on a large frying pan with a square of parchment for the entire pan or small individuals. COOK for 7-10 minutes then flip and cook for another 5 until bottoms are brown. oven option: DIP in cornmeal and form into discs, place on a parchment lined cookie sheet and bake @400 for 10 minutes, flip and cook for a remaining 5 minutes. FORK cut the edges by poking in the perimeter until you meet the beginning puncture then pull apart to reveal all those nooks and crannies that toast up so beautifully. TOAST IN toaster oven or toaster and enjoy with a fat slice of salted butter+home made jam if you're extra :)

Cheese fondue is said to have originated on Alpine farms as a way to feed a family inexpensively; the original version was simply stale bread dipped in melted Gruyère. Fondue became so popular that it was named the national dish of Switzerland in the 1930s. Now, this concoction of melted cheese is a decadent way to celebrate chilly winter nights. It features melted Gruyère along with other Swiss cheese; Emmentaler, Vacherin Fribougeois, Appenzeller, and Raclette are blended in, depending on the region and personal preferences. Splashes of kirsch and wine, and a bit of garlic are the traditional seasonings, but you can add a few chopped herbs, a swirl of mustard, or a spoonful of toasted spices if you like. Oh how we have a love for all things Swiss French and cheesy. We visited Spain recently and met up with some dear friends who are French and had us over for a vintage raclette party with a topping and cheese selection that could make you audibly gasp. I love how both a giant pot of fondue or raclette can bring a whole table together in conversation and gossip -such a fun and interactive dinner party. When we visited Switzerland a few years ago my jaw dropped to the floor when they read the total.. $87 for a pot of cheese. The most Bubbling Boiling Stringiest and Richest cheese we have ever had and on one of the chilliest coldest nights we've ever experienced. And did we gobble it up in no time. This cute fondue restaurant sat at the end of a very long pier overlooking the city of Geneva. The wine was strong and the emmental was stronger. Pearl Onions, Gherkin Pickles, Pears and Prosciutto, French bread and Home made croutons are our favorite things to dip. Of course left over honey baked ham or roasted veggies are delicious as well. Here are a few recipes we've loved over the years as well as a shopping list and items for your table to make it memorable and fun! Favorite things to dip+accompany fondue/raclette Thick cut ham Spicy Italian sausage sliced+browned Meatballs+salami+prosciutto+bacon Roasted+heavily seasoned potato wedges Steamed giant Yukon gold potatoes Apple+pear+grapes+roasted tomatoes Puff pastry cheese twists Bread sticks+fresh Croutons+French bread Home made Pretzels Cauliflower+Broccolini+Brussle sprouts+Mushrooms Roasted peppers/chiles I like to include atleast one or two of each of these items a couple meat options, bread, fruit and veggie. CLICK TO SHOP We love these raclette grills so we bought 2! Modular table setting in three materials, metal melamine and wood. Perfect for portioning out sides If you only need one, buy this one also doubles for a griddle and you can make pancakes, crepes, french toast on it etc this is the original raclette grill by Swissmar These green double-walled glasses by YIELD provide insulation suitable for use with hot or cold drinks. Love adding these 6oz double walled glasses along side larger water glasses for a specialty drink or punch We used this wooden mug tree to hold our pretzles Get two of these cheese boards one for savory and one for sweet This gorgeous marble+wood cheese board is on sale right now $25 instead of $40 Great round charcuterie board same day shipping and on sale for $17 These real sheep skin rug throws kept us nice and cozy+warm and add an element of lux These collect-all nesting trays made of wood metal and melamine are great for just about anything. Love for an entry way for keys and emptying out pockets of doodads and treasures. Bedside for jewelry, watches, earbuds, snacks. These rad medium size metal basket sets with leather detail are all form and function. Comes in 5 shades and two sizes. Scandinavian red+white table cloth similar to the ones I got from ikea. Large Tea towels come in 4 two toned color ways woven in France and made of linen CLICK TO SHOP GRID Favorite cheese options for melting+Recipe for our favorite fondue Raclette- hard to find but ask your French friends Havarti Gouda Brie Jalapeño cheddar Emmental Plan to buy 3 of these and atleast 8oz of each cheese and make sure you get pre sliced to help with party prep and to keep things looking consistent. A pre-done cheese platter isn't a terrible idea though you most likely will only want to eat two of the options. Unless it's a specialty cheese, arrange those on a separate platter. Keep in mind soft cheeses like Brie get a little messy-serve on a bed of kale/dark left greens. Here is the "Wow I have everything on hand for a last min fondue party" recipe. Simple FONDUE recipe 1 clove garlic 1+1/4 cup white wine (you can sub for sparkling cider just use half and don't cook down ) 1 16oz jar best Alfredo you can find (trick question) 8oz Swiss shredded cheese or Italian blend Nutmeg- a grind or three over the top DIRECTIONS: RUB garlic around the edges of a heavy large saucepan. POUR in wine and simmer on med heat for 2 minutes- until reduced to half. Whisk in Alfredo sauce. Gradually add cheese, whisking until cheese melts and mixture is smooth. Transfer mixture to a fondue pot+serve with bread and potatoes and favorite veggies Be careful when dipping: The person who loses their garnish in the pot usually has to pay a penalty to the rest of the people at the table, like buy a round of drinks, or clean up after the meal. After you eat the melted cheese, the layer at the bottom of the pot cooks into a crust, called a religieuse, that is a reward for the table and eaten at the end of the meal. Classic Fondue Recipe: 1 garlic clove, halved 1 pound Gruyère cheese-grated 1/2 pound Emmentaler cheese-grated 1 cup dry white wine 1 tablespoon plus 1 teaspoon cornstarch 1 teaspoon fresh lemon juice 1 1/2 tablespoons kirsch Freshly ground pepper Freshly grated nutmeg DIRECTIONS Step 1 Rub the inside of a cheese fondue pot or medium cast-iron pot with the garlic clove; discard the garlic. Step 2 Combine the grated Gruyère and Emmentaler with the wine, cornstarch and lemon juice in the fondue pot and cook over moderate heat, stirring occasionally, until the cheeses begin to melt, about 5 minutes. Step 3 Reduce heat to low. Add the kirsch and a generous pinch each of pepper and nutmeg and cook, stirring gently, until creamy and smooth, about 3 minutes; don't overcook the fondue or it will get stringy. Serve immediately

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• feta -fresh feta is best. Use an entire brick and crumble yourself. Completely different then the box of pre crumbled sadness. Drizzle with red wine vinegar Olive oil Salt+pepper

Coriander mint dill sage basil Lemon balm stevia and yarrow What's not growing in our garden, we'll harvest from grandmas :) she had rows and rows of wild yarrow and I squealed when I saw it! Little did she know she had a year supply of bleedstop right in her backyard. It amazes me when you take a minute to see, God blesses us with all the things we need for our ailments and in the right seasonings. Just right under our toes. Watch it here! https://youtube.com/shorts/0snoTBYVxdg?si=YfrIRBlM-up14ipH

We love this recipe and make these carrots every Easter and try to sneak it in as a side for Thanksgiving. I ask my sister in law Rachel Gharring for this recipe a few times a year. So happy to have it here if only for myself :) So delish and has the perfect savory to sweet ratio. Best part? No waste. Our chickens gobbled up all these beautiful shavings 🐓 Ingredients 2 pounds carrots+turnip mix 2 tablespoons olive oil salt and pepper, to taste 4 tablespoons butter 2 tablespoons brown sugar 2 tablespoons honey 1 teaspoon Italian seasoning 1 tablespoon balsamic vinegar 1 tablespoon minced garlic Instructions Preheat oven to 400 degrees. Toss carrots with oil and season with salt and pepper to taste and arrange carrots in a single layer on a baking sheet. Combine butter, brown sugar, honey, Italian seasoning, balsamic vinegar, and garlic in a small sauce pan and stir over medium high heat until completely melted and mixture begins to boil. Remove from heat and pour over carrots. Bake for about 20 minutes until tender and easily pierced with a fork. Serve