Comfort Foods and Indulgences

We definitely have some mushroom lovers in our household, and any chance we get to enjoy them, we go for it. White pizza had also been on my mind lately, it's a nice change from the regular red sauce varietyI tend to make.

If I had to pick a favorite pizza recipe, Hawaiian, with lots of pineapple would win hands down. However, no one in my family really likes it (not sure what that's about). It's rare I get to enjoy it so I am always coming up with other pizza concoctions I know I will love. This one is no exception.

I used four types of mushrooms for this recipe. All have different textures and flavors, which gives this pizza a nice complexity and meatiness. My oldest son loves mushrooms and he went crazy for this version. He asked for it two days in a row...imagine that.

I love bean dips for a party, especially layered dips, because of the colorful and flavorful layers that can be created in a bowl. It reminds me of the colored sand I used to pour into jars as a kid. It's exciting and unexpected to see and break through the different layers of one of these dips to discover unique flavors.

Most layered bean dips start with a can of ho-hum refried beans, but this dip starts with a flavorful pinto bean purée made with a quick sauté of onion and garlic. Then comes the Pace Picante Sauce followed by a layer of mashed avocados, which tastes much like guacamole. Cooling sour cream finishes the layers.

The chunky toppings include shredded sharp cheddar cheese, cherry tomatoes, pickled jalapeños, scallions, and cilantro. It's an easy dip that comes together in no time at all. It can even be made a few hours ahead (minus the toppings) and refrigerated before your party guests arrive. This is a must-try recipe to add to your Super Bowl celebration.

There are many ways to make garlic bread and I certainly make it different ways.  But this way is by far my favorite.  In Italy, to celebrate the first olive oil of the season, they make this simple fettunta - or "greased slice".   It's simply grilled bread, rubbed with a garlic clove, drizzled with the best olive oil you have, and then sprinkled with coarse sea salt.  You won't believe how great it is.  

There is a very unique taste you get if you use a raw garlic clove on a slice of fresh bread.  If you want, you can add a topping to make bruschetta, but this is my favorite way to make garlic bread to accompany dinner.  Many times I buy a whole grain or multi grain loaf to make this with and it's delicious.  

As always, with simple recipes with few ingredients you need to use the best ingredients you can - a good, fruity extra virgin olive oil and some outstanding sea salt. This grilled bread is a must to accompany dishes that have a nice broth or sauce to sop up, like a cioppino or a ragu sauce.

So simple looking yet packed with an unreal amount of flavor, not to mention its perfectly thick consistency.  It's just the way I like my soup, creamy, cheesy and yummy.

Cheddar cheese soup has always been a favorite of mine but when made at home it can often turn out lumpy.  Cheddar has a tendency to clump together or get grainy when added to a hot liquid.

One way to solve the clumping issue is to grate the Cheddar finely and add it to the soup once it's removed from the heat; do not boil the soup once the Cheddar has been added   The cheese will melt easily and you will end up with an amazing meal. 

Using a good quality sharp, white Cheddar will yield the most flavor and you won't believe what an incredible taste this soup has, it's definitely company worthy.  Serve some fresh baked bread on the side and you have the perfect meal.