Hello, December 🎄

Recent recipes plus a little catch up!

December is off to a great start around here! This morning, I kicked off my new series where I’m making YOUR holiday recipes, and Elizabeth’s recipe for her Aunt Johnny’s Cheese Biscuits might have changed my life. (Recipe below!) It’s hard to overstate how good they were, and I just love the story behind them that she shared with us. Thank you again, Elizabeth!

Below is a roundup of recent recipes I’ve shared on the ‘Tok, plus a little catch up blog entry for paid subscribers. Onto the recipes!

Cheeseburger Macaroni

Ingredients:

• 2 Tbsp olive oil

• 1 medium onion, diced

• 3 garlic cloves, minced

• 1/4 tsp mustard powder

• 1/4 tsp red pepper flake

• Salt and pepper to taste

• 1 Tbsp Worcestershire sauce

• 3 Tbsp tomato paste

• 1 1/2 lbs ground beef (or bison)

• 14oz can fire roasted diced tomatoes

• 4 cups beef stock

• 1 lb short, tubular pasta (such as lumache rigate, rigatoni, or elbow macaroni)

• 2 1/2 cups shredded sharp cheddar cheese

• 2 1/2 cups shredded fontina cheese

Instructions:

• In a pot over medium low heat, saute the onions in the olive oil for a few minutes until translucent, then add the garlic and sauté for another 2-3 minutes. Season with salt and pepper.

• Add the mustard powder, red pepper flake and Worcestershire sauce and sauté for another minute, to allow the spices to toast and bloom slightly. Then add the tomato paste and cook for 3-5 minutes until the tomato paste is slightly caramelized and starting to darken.

• Push the onion mixture to the outside of the pan and add the ground beef to the center. Season it generously with salt and pepper and allow it to begin to brown.

• Once the meat is browned, add the diced tomatoes and beef stock. Stir the sauce together and simmer over medium heat for about 20-25 minutes while you prepare the pasta.

• In heavily salted water, boil the pasta until it is almost al dente, about 6-8 minutes depending on the pasta. Strain then add the pasta to the meat sauce and toss to combine. Stir in a handful of each cheese as well.

• Layer half of the pasta in a 13x9 baking dish and cover with half the cheeses. Then add the remaining pasta and top with the remaining cheese.

• Bake uncovered at 350 for about 25-35 minutes and broil at the end for another 2-3 minutes.

Lemon Chicken Orzo Soup

I made this a couple nights ago just to have on hand for the week, and I adore this recipe. Linking my full video tutorial, but it was about time this one earned its spot here on the Club.

Photo from my old apartment in LA circa 2021!

Ingredients:

• 2 Tbsp olive oil

• 1 shallot or small onion, diced (or half a large onion)

• 1/2 tsp dried thyme (optional)

• 1/2 tsp dill weed (optional)

• 2 cloves of garlic, smashed

• Zest of 1 lemon (Sometimes I do 2 lemons depending on the size!)

• 3-4 large celery stalks, diced (about 1 cup)

• 3–4 large carrots, diced (about 1 cup)

• 8 cups chicken stock

• 8 oz orzo pasta

• 2 cups shredded chicken

• Juice of 1 lemon

Instructions:

• In a large pot or dutch oven, sauté the onions over medium heat until translucent. Season with salt and pepper, then add the garlic, thyme and dill, and sauté for another couple of minutes until the garlic is fragrant.

• Add the carrots, celery and lemon zest, season again, and cover to steam for about 5 minutes to give the veggies a head start. Add the chicken stock and bring to a boil. Allow the soup to boil until the veggies are almost fork tender, about 10 minutes.

• Add the orzo pasta and boil until al dente, about 5 minutes, then add the shredded chicken. Turn the heat off, add the lemon juice, and taste again for seasoning.

Note: The orzo will continue to absorb the broth as this sits, so you may need to add some extra broth when you reheat leftovers!

Aunt Johnny’s Cheese Biscuits

Recipe courtesy of Elizabeth M!

Ingredients:

• 2 cups of self-rising flour

• 2 heaping kitchen spoonfuls of shortening

• 1 cup of grated sharp cheddar

• 7/8 cup of sweet milk (whole milk)

Instructions:

• Mix all ingredients in a bowl

• Toss dough on a floured board

• Pat well and roll out to 2 inches thick

• Cut with small cutter

• Place on slightly greased pan

• Bake in hot oven - 400 degrees for 12 minutes

For paid subscribers, keep scrolling for a little diary entry on what I’ve been up to lately!