I missed you all. But I’ve been busy. Which is no excuse. However if you follow me on instagram you’ve been keeping up on all the new… news.
For instance. A house! That I get to fix up! And paint (the worst). But there is a new studio set up and it has been taking me so long to get that all fixed up. But I keep telling myself that slow and steady wins the race. Which in reality is looking more like procrastination and finding new fun projects to do while I put off actually organizing my life.
Some things will never change. Apparently age doesn’t come with a new set of organizational skills.
However. On the up side. I have been able to partner up with one of my favorite cheese makers:
Tillamook! And more particularly: Tillamook Cheddar block.
Yep. This partnership allowed me to take a pause on the ol’ To Do list and focus on creating a delicious recipe highlighting their cheddar cheese (oh, darn ;)).
There is nothing i love more than using real food, real ingredients, bold flavor that comes naturally. Which is why I carefully shop the perimeters of the store and pay attention to each ingredient I purchase making sure that flavors will compliment each other. TIllamook Cheddar Cheese has no boundaries: endless possibilities of flavor combinations, which is why it is one of my go to favorites.
I decided to create a dish inspired by one of my East Coast favorites, philly cheesesteak. I chose to make a fun spin and a healthier option, Hasselback Philly Cheesesteaks. Not only are they aesthetically pleasing, but they are absolutely delicious! Crunchy, cheesy, chewy goodness.
Bon Appetit 🙂
Be careful when slicing your potatoes! Prop Tip: Place a chopstick on either side of the potato when slicing as a guide for your knife to stop (to avoid slicing through the bottom).
Try freezing your meat for 45 minutes before slicing in order to achieve that perfect thinly sliced philly steak meat.