A Nerd Cooks

... and bakes and mixes the occasional cocktail!

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Butternut Squash Risotto

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What dish says “fall” more than this?

This Butternut Squash Risotto is hearty, creamy, and full of Fall flavor. It’s even the perfect color for Fall food (IMHO).

Risotto is perfect cooler weather food

Though I really enjoy risotto at any time of the year, I do have to say that it’s particularly good when the weather turns a bit cooler. Risotto is creamy and filling, sticks to your ribs, and ideal for Fall when it includes warmly spiced butternut squash. And thankfully it’s finally feeling like Fall in North Carolina.

I find that risotto is also supremely relaxing to make. Am I alone in this? There’s chopping and all kinds of meditative stirring going on. Maybe it’s just me.  ¯\_(ツ)_/¯

How does this recipe come together?

You’ll start out by chopping up and roasting a butternut squash. If you’re unsure of how to go about peeling and disassembling a squash, just keep reading. I walk you through it below (you got this).

Apart from that, you’re just making a basic risotto. You’ll heat some butter and olive oil, sauté some vegetables and herbs, toast some rice, and alternate adding broth with lots and lots of stirring.

You’ll finish things off by adding the roasted squash and lots of cheese.

How do you peel and cut up a butternut squash?

Let me tell you. (It’s not very hard!) I have a few step-by-step photos below. I’ll talk you through it, going left to right.

So, starting with the leftmost picture above, you have a whole ass butternut squash. Congrats.

Peel the whole thing with a sharp peeler (middle photo above). I use an inexpensive y-shaped vegetable peeper.

Next, lop off the top and bottom of the squash (rightmost picture above).

As depicted in the leftmost picture above, cut the “neck” of the butternut squash from the more bulbous part.

Slice the bulbous part in half, lengthwise (middle photo). Next, use a spoon to scoop the seeds from the squash (rightmost picture). You can save them or keep them to roast them. 

After that, you just chop it up like you would any vegetable (think potatoes, or something along those lines). I like to shoot for bite-sized cubes.

Looking for other Fall risotto recipes?

This Pumpkin Risotto feels particularly relevant. It’s similar to this Butternut Squash Risotto, but a bit sweeter and creamier. Mushroom Risotto and Beer, Cheddar, and Sausage Risotto are other great cooler weather options.

Search “risotto” over on the righthand side of the page for other recipes!

Butternut Squash Risotto

Butternut Squash Risotto

Yield: 4
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes

This Butternut Squash Risotto is hearty, creamy, and full of Fall flavor. It's even the perfect color for Fall food.

Ingredients

For the roasted butternut squash

  • 2 lbs butternut squash, peeled, seeds removed, and chopped
  • 1 tbs olive oil
  • 1 tsp chili powder
  • 1/2 tsp garlic powder
  • 1/2 ground cumin
  • kosher salt and pepper, to taste

For the risotto

  • 5 cups vegetable or chicken broth
  • 1 tbs olive oil
  • 3 tbs butter, divided
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 tbs fresh rosemary, minced
  • 1.5 cups Arborio rice
  • 3/4 cup parmesan cheese, shredded
  • 3/4 cup mozzarella cheese, shredded
  • kosher salt and pepper, to taste

Instructions

To make the roasted butternut squash

  1. Preheat the oven to 400 degrees F. Line a baking sheet with foil and spray it with cooking spray. Set it aside.
  2. Add all of the ingredients for the roasted squash to a large zip top bag. Toss everything around until the squash is coated in the spices.
  3. Spread the squash onto the prepared baking sheet in an single layer.
  4. Roast for 30 minutes, tossing the squash around halfway through.
  5. Once the roasted squash has cooled slightly, mash approximately 2/3 of it, leaving the remaining 1/3 as clearly-defined cubes. Set it aside.

To make the risotto

  1. In a medium pot over medium-high heat, bring the broth to a simmer.
  2. In a large, heavy bottomed pot over medium heat, add the olive oil and butter. Once the butter has melted, add the onion, garlic, and minced rosemary, stirring occasionally. Cook until the onions are soft and translucent.
  3. Add the rice, stirring to coat each grain with the butter and oil. Stirring fairly constantly, wait until the rice smells nutty. That lets you know that the rice has been toasted a bit. And this means flavor.
  4. A couple of ladles at a time, add the warmed broth to the rice. Stir constantly. Once the liquid has been absorbed, add another couple of ladles. More stirring. Repeat this until most or all of the liquid had been incorporated and absorbed, and the rice has a nice tender bite to it. You may not use all of the broth.
  5. Add the mashed squash, stirring to incorporate. Add the cheeses, stirring to combine. Add salt and pepper to taste, along with the cubed squash.
  6. Garnish with fresh rosemary, if desired.

© Lauren Pacek
Category: Risotto

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Nectarine and Blueberry Crisp

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This crisp makes the most of sweet late summer fruit

Nectarine and Blueberry Crisp is pure late summertime magic. Juicy nectarines and blueberries cook down to jammy perfection under a sweet and crumbly topping. Top all of that with some good quality vanilla ice cream and you are in business.

Let’s hang on to summer just a *little* bit longer

Yes, it’s September. And yes, Labor Day has come and gone. So even though we’re heading squarely into Pumpkin Everything Season, let’s not let go of Summer just yet.

This Nectarine and Blueberry Crisp is the perfect way to do that. Nectarines are SO good at this time of year, and blueberries are still sweet and juicy. Trust me when I tell you that you will definitely not regret this one last Summertime hurrah in the kitchen.

How does this crisp come together?

Truthfully? It’s super easy. The trickiest part (if you can even consider it that) is peeling the nectarines. Instructions for how to do that are outlined in the recipe card, below.

One of the things that I really love about making crisps is that you get all of the flavors of a fruit pie, but without any of the fuss. There’s no rolling and messing with pie crust here.

Essentially what you do is toss some juicy, fresh fruit in a mixture of sugar, flour, salt, and lemon juice before pouring it all into a pie dish. Mix up a little crumbly topping and sprinkle it on top. Bake. Top with vanilla ice cream and eat.

And that’s it!

Looking for recipes for other kinds of crisps?

I got you!

Check out this Homemade Cherry Crisp. It’s made with loads of fresh, sweet cherries and just a little bourbon. Because who doesn’t need a little bourbon in their lives? I know that I do.

And don’t forget about this Strawberry Crisp! You may think that strawberries don’t belong in a crisp. But you’d be wrong. Give it a try.

What about other recipes that use late summer produce?

This Nectarine and Burrata Caprese is equal parts fresh and decadent. If you have any nectarines left after making this crisp, I highly recommend that you toss ’em into this Caprese salad. You will not regret it.

Creamy Corn and Bucatini with Burrata is *chef’s kiss* so so good, as well. Plus, don’t forget about risotto. Corn and Jalapeño Risotto AND Sweet Corn Risotto with Roasted Cherry Tomatoes are both winners.

And last, but not least, check out my Sous Vide Flank Steak with Roasted Corn Salsa.

Nectarine and Blueberry Crisp

Nectarine and Blueberry Crisp

Yield: 6 servings

This Nectarine and Blueberry Crisp is pure late summertime magic. Juicy nectarines and blueberries cook down to jammy perfection under a sweet and crumbly topping. Top all of that with some good quality vanilla ice cream and you are in business.

Ingredients

For the fruit filling

  • 6 medium-large nectarines
  • 1 pint blueberries
  • 1 lemon, juiced
  • 1/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 1/4 cup all-purpose flour
  • 1/2 tsp kosher salt

For the topping

  • 1/2 cup butter, melted and cooled slightly
  • 1 cup all-purpose flour
  • 1/2 cup rolled oats
  • 1/2 cup pecans, chopped
  • 1/4 cup brown sugar
  • 1/2 tsp ground cinnamon
  • 1/2 tsp kosher salt

Instructions


To peel the nectarines

  1. Using a sharp knife, l make a shallow 2-inch wide “X” on the bottom of each nectarine.
  2. Bring a large pot of water to a boil. Add the nectarines to the boiling water for 30 seconds.
  3. Using a slotted spoon, remove the nectarines to an ice bath. Remove and dry the nectarines after about 1 minute.
  4. Use your fingertips to peel the nectarines, starting from the end where you scored the flesh.
  5. Cut the flesh of the nectarines off of the pit and roughly chop.

To make the crisp

  1. Preheat the oven to 350 degrees F.
  2. Add the nectarines, blueberries, lemon juice, sugars, salt, and all-purpose flour to a large bowl. Toss until the fruit is well-coated.
  3. Pour the fruit mixture into a 9-inch pie dish. Set aside.
  4. In a medium-sized bowl, combine all of the topping ingredients. Mix until crumbly and everything is incorporated. Sprinkle it over the nectarines and blueberries in an even layer.
  5. Bake for 45 minutes. Allow the crisp to cool slightly before topping with good vanilla ice cream.

Nutrition Information:
Yield: 6 servings Serving Size: 1 serving
Amount Per Serving: Calories: 499Total Fat: 23gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 41mgSodium: 515mgCarbohydrates: 72gFiber: 6gSugar: 40gProtein: 6g

Calculated without taking ice cream into consideration.

© Lauren Pacek
Category: Dessert

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Orange Creamsicle Mimosas

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These cocktails are a fun twist on a classic

Orange Creamsicle Mimosas taste like an orange creamsicle in a glass and are perfect for brunch! They come together in a snap, too, requiring only three ingredients.

two mimosas in stemless champagne flutes

These mimosas are incredibly easy to make

Regular mimosas are a no brainer, right? A little OJ, a little bubbly… and that’s it!

Well, these Orange Creamsicle Mimosas require only one additional, very simple, step. To make these into creamsicle mimosas you’ll just add a shot of whipped cream vodka along with the OJ.

So, if you can pour some stuff into a glass, you can make these mimosas with 0 problems.

two stemless champagne flutes filled halfway with orange juice and vodka

What kind of bubbly should you use?

No need to get too terribly fancy here. I’m no snob when it comes to bubbles, so I usually pick up a budget-priced bottle. You may be able to tell that I used Barefoot Bubbly, which is very affordable.

I almost always buy a bottle of prosecco, rather than champagne, for this reason. But if you want to use legit champagne (or a sparkling wine, or whatever), do that! Choose your own adventure.

And as far as how sweet your bubbles should be? It’s a matter of personal preference. The OJ and whipped cream vodka are pretty sweet on their own, so you may consider balancing that out with a less sweet bottle of bubbles. But if sweet is your thing, do it up big. You do you.

two stemless champagne flutes filled halfway with orange juice and vodka

Wondering what to pair these mimosas with?

My first inclination is to pair these mimosas with a decadent breakfast or brunch spread. Think along the lines of sweet and fluffy cinnamon rolls or my Crab Cake Eggs Florentine.

This Hatch Chile Relleno Casserole or Bacon and Egg Breakfast Rice Bowl also look pretty delicious. 

Or, you know what, just have one just to have one. No need to wait until breakfast/brunch 😉

two stemless champagne flutes filled halfway with orange juice and vodka

Looking for other recipes?

If you like this mimosa, then this Orange Creamsicle Crush would be right up your alley! Cara Cara Orange Margaritas are pretty great, too. And let us not forget about my Blood Orange Bourbon Sour.

If you’re in search of more bubbles, I’ve got you covered there, too. These Apple Cider Mimosas are super easy to throw together, and taste great. They’re perfect for the upcoming Fall season. Mimosa Moscow Mules are also a fun riff on a couple of classic cocktails.

Keeping with the Mule theme, here’s a Pomegranate Champagne Moscow Mule! They were a fun change of pace on New Year’s Eve several years ago. I also did a Chambord Kir Royale for NYE one year, and they were beautiful AND delicious. These Cranberry Rosemary French 75s are a great option, too. 

Oh, and! These Blackberry Champagne Floats are so tasty and SO easy to make. Switch things up with different sorbets and garnishes, too.

Orange Creamsicle Mimosas

Orange Creamsicle Mimosas

Yield: 1 mimosa
Prep Time: 2 minutes
Total Time: 2 minutes

Orange Creamsicle Mimosas taste like an orange creamsicle in a glass and are perfect for brunch! They come together in a snap, too, requiring only three ingredients.

Ingredients

Instructions

  1. Add the vodka and orange juice to a champagne flute.
  2. Top with bubbly.
  3. Garnish with an orange slice.
Nutrition Information:
Yield: 1 Serving Size: 1
Amount Per Serving: Calories: 580Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 32mgSodium: 25mgCarbohydrates: 25gFiber: 0gSugar: 14gProtein: 2g
© Lauren Pacek
Cuisine: American / Category: Cocktail

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Sous Vide Flank Steak with Grilled Corn Salsa

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Looking for the most delicious flank steak EVER?

This Sous Vide Flank Steak is hands down, without a doubt, my favorite way to prepare a flank steak. It’s unbelievably tender, super flavorful, and cooked perfectly to your specifications.

FYI – I partnered with Porter Road to make this recipe and blog post. However, as always, all opinions are my own.

flank steak, sliced, laying on a white cutting board, topped with corn salsa

Before we get into the cooking method, let’s talk about meat for just a second

I got my flank steak from Porter Road, an online butcher shop that delivers meat to folks in the contiguous United States. They source from farmers whose animals are pasture-raised, never given added hormones or antibiotics, and only fed non-GMO feed.

In addition to all of that good stuff, the meat is just really good. I’ve purchased their curated boxes in the past as gifts. My dad was the recipient of a box full of goodies for grilling (burgers and the like) one Father’s Day, and both he and my mom were very pleased with it. 10/10, would gift (to others AND myself) again.

You can buy a few cuts of meat or a box as a one-off, or sign up for a subscription. So, lots of great options here. 

Why cook a flank steak using sous vide?

I know that I’ve certainly just made my steaks entirely on the grill. It tastes great. So, why bother with sous vide? 

Welllllll in short, it’s kind of a game-changer. I now exclusively cook my steaks using sous vide.

Sous vide allows you to have total control over the doneness of the meat. It completely takes the guesswork out of whether your steak is medium-rare or medium. Or maybe you goofed and it’s accidentally well-done — despite your best efforts — but you don’t know it until you slice into the steak. This is not something that you need to worry about when sous vide-ing your steaks.

Not only that, but your steak will be whatever level of doneness from edge to edge, not just the desired doneness in the center of the steak. AND it’s crazy tender (pretty much no matter how well-done you decide to cook it).

And even though it may sound like it’s a stuffy or fussy way to cook, it really isn’t! It’s very easy to do. Essentially, you cook the meat in a water bath before searing it on a grill or the stovetop. I’ll walk you through it below, step-by-step.

 

How does this come together, anyway?

There are multiple steps, but I promise that it isn’t actually that difficult. Plus, the flavor and texture payoff is so huge.

Step 1: Season the flank steak

First, I start by taking the flank steak out of its packaging and laying it on a cutting board that is lined with foil. I line it with foil so that I can just crumple the foil up, leaving a clean surface on which to slice the steak once it is cooked.

I season the flank steak on both sides with kosher salt, freshly ground black pepper, and a little garlic powder. But use whatever feels right to you (just don’t skip the salt and pep).

Step 2: Seal the steak in a bag

Next, in preparation for putting it into the water bath, I vacuum seal the flank steak. You can use a zip top bag, too, if you prefer or if that’s what you have to work with. Just make sure that you remove as much air from the bag as possible.

You can remove excess air from the bag using a water displacement method. Here’s how to do that, if you’re curious.

Regardless of the method that you use, make sure to seal the bag tightly. You don’t want any water to get into the bag with the steak.

Step 3: Put the steak into the water and cook!

Preheat your water, set the timer, and submerge the steak. Time to walk away!

This is what my setup looks like whenever I cook anything sous vide. I put a towel under the Cambro (the plastic container) just in case I do any accidental sloshing around and make a mess.

When I’m making them at home, I like my steaks somewhere between medium and medium-well. One of the great things about using sous vide to cook a flank steak is that you’re going to end up with something that’s super tender, even if you cook it to well done. I know because I made steaks while pregnant, and you aren’t supposed to eat any meat that isn’t cooked to well done. 

Step 4: Pat the meat dry and re-season (a bit)

I know that it doesn’t look terribly appetizing at this point (it’s a little grey and bleh looking, right?), but trust me, it’s gonna get soo much better. Once your meat is cooked through, provided that you want to eat it that day, you will want to take it out of the bag and pat both sides dry. 

I line the cutting board with paper towels, lay the meat on top, and pat it dry. Then, because you’ve likely patted away some of the seasonings that you applied before cooking the steak in a water bath (and because “more salt” is almost always the answer, in my opinion), you can re-season both sides of the steak. 

I like to let the flank steak sit for just a bit (~5 minutes or so), ensuring that the surface really dries off. A dry steak = a good sear.

At the very end of the cooking time, I start to get the grill ready.

Step 5: Sear that meat!

You can sear your flank steak in a cast iron pan, if that’s more your style. I have been known to do that with strip steaks and ribeyes from time to time. But, because it’s summertime and I’m a sucker for meat cooked over charcoal, I opted to sear my steak on the grill.

You’ll get your grill going (whether that be charcoal or gas) in the way that you usually do. Then, sear it for just a minute or two on each side until the steak is browned and it has a bit of a crust.

Step 6: Let the meat rest

Once the flank steak comes off of the grill, let it rest. Just set it on the cutting board and leave it alone for like 5 minutes. Let those juices redistribute a bit.

I know that you’ll be very ready to eat at this point. But it’s worth the wait.

flank steak, sliced, laying on a white cutting board, topped with corn salsa 

Step 7: Slice, garnish, eat!

Slice the flank steak against the grain and top it with the salsa. You can totally eat this steak as it is now, and it will be delicious. Talk about late Summertime perfection, am I right? Maybe pair it with some roasted potatoes and a green salad?

However, I tucked mine, along with the salsa and some crumbled queso fresco, into warm corn tortillas and ate it as tacos. It was *chef’s kiss* perfect.

Looking for other sous vide recipes?

Check out my Sous Vide Limoncello and Sous Vide Vanilla Extract (made with vodka or bourbon)! I also made hollandaise sauce and poached some eggs a la sous vide for this crazy good Crab Cakes Eggs Florentine.

Please also check out the beautiful and delicious sous vide (and other!) recipes on the blog A Duck’s Oven. Chelsea’s blog is the reason that I started to get into sous vide.

flank steak, sliced, laying on a white cutting board, topped with corn salsa

Sous Vide Flank Steak with Grilled Corn Salsa

Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 50 minutes

This Sous Vide Flank Steak is hands down, without a doubt, my favorite way to prepare a flank steak. It's unbelievably tender, super flavorful, and cooked perfectly to your specifications.

Ingredients

For the flank steak

For the grilled corn salsa

  • 4 ears corn, shucked
  • 1 tbs olive oil
  • 1 pint cherry tomatoes, halved
  • 1 jalapeño, ribs and seeds removed, minced
  • 3 tbs cilantro, chopped
  • 1 lime, juiced
  • kosher salt and black pepper, to taste

Instructions

To make the flank steak

  1. Preheat the sous vide water bath to 135 degrees F for a flank steak cooked to medium (see notes).
  2. Season the flank steak on both sides.
  3. Vacuum seal the flank steak. Add it to the water bath and cook for 2-3 hours.
  4. Once cooked, remove it from the water bath and the vacuum seal bag. Pat both sides of the steak dry with paper towels. Re-season, if desired.
  5. Sear the steak on both sides until browned (see notes).
  6. Allow the steak to rest for 5 minutes before slicing.

To make the grilled corn salsa

  1. Lightly brush the ears of corn with olive oil. Grill, rotating periodically, until lightly charred.
  2. Cut the corn kernels from the cob. Add to a medium-sized bowl.
  3. Add the remaining ingredients to the bowl and toss to combine.
  4. Serve over the sliced flank steak.

Notes

  • Use the following temperatures to arrive at different levels of doneness: 123 degrees F for rare; 129 degrees F for medium-rare; 135 degrees F for medium; 143 degrees F for medium-well
  • You can sear the steak over a charcoal or gas grill or in a screaming hot pan (cast iron preferred)

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 834Total Fat: 36gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 278mgSodium: 755mgCarbohydrates: 26gFiber: 4gSugar: 7gProtein: 100g
© laurenpacek
Cuisine: American

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Corn and Jalapeño Risotto

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Risotto is a labor of love that’s delicious no matter what time of year it is

This Corn and Jalapeño Risotto is creamy, flavorful, and makes great use of seasonal summertime produce. Top it with burrata for a truly decadent meal.

corn and jalapeño risotto, garnished with burrata cheese and fresh basil, in a white bowl on a black and white granite countertop

What inspired this recipe?

There’s a pizza place in Durham, NC called Pie Pushers. We like them anyway, but during this period of social distancing, they’ve started delivering to our neighborhood (normally we’re way outside of their delivery radius) on a biweekly basis. So we’ve been partaking … on a biweekly basis. It’s been great.

Anyway, one of their pizzas is called the Pace Car and has quickly become one of my favorites. It has olive oil, sweet corn, basil, jalapeños, and mozzarella. I tried to take these flavors and turn them into a pasta, which didn’t quite work out like I’d hoped. HOWEVER, when I tried them in a risotto, I knew that I was onto something delicious.

How does this risotto come together?

Really, the method is pretty standard. Start out by sautéing shallots, garlic, and other vegetables in butter and olive oil, toasting the rice, and adding the broth little by little while stirring, stirring, stirring. Add some cheese at the end, and you’re in business.

In this recipe, we’re using shallots and garlic (nothing out of the ordinary here), fresh sweet corn, and four jalapeños. I know that that may seem like a lot, but it’s not. Trust me. The flavor is great. We also throw a little dried thyme in the pot as well as lots of fresh basil, too.

We use Arborio rice, as always, and I’ve opted to use chicken broth. You can use vegetable broth if you’d prefer, but I always have chicken in my pantry. In terms of cheese, we go with shredded mozzarella AND creamy burrata.

Is the burrata 100% necessary? Probably not. Is it highly highly recommended? Absolutely.

corn and jalapeño risotto in a white bowl on a black and white granite countertop

Looking for other corny recipes?

I cannot stress enough how delicious and decadent this Creamy Corn and Bucatini with Burrata is. Make it while the summer corn is sweetest.

If you’re in the mood for more risotto, there’s also my Sweet Corn Risotto with Roasted Cherry Tomatoes and Avocado and Corn Risotto.

What about other risotto recipes?

I know that I just listed a couple risotto recipes above, but there are more. Don’t miss out on my savory Mushroom Risotto. My husband doesn’t like mushrooms, so I tend to get this one all to myself (much to my delight).

Then, there’s also my super vibrant Beet Risotto with Goat Cheese. Great year round, but it’s especially good for Valentine’s Day. You know, if you’re into celebrating that sort of thing. But really, even if you aren’t, I recommend making it.

I also have an (what I’d categorize as) under-appreciated Beer, Cheddar, and Sausage Risotto. Honestly, beer, cheese, and pork. In a carby risotto? Yeah, it’s great. And of course, I’d bre remiss if I didn’t tell you about my Pumpkin Risotto. Creamy, savory and slightly sweet, perfect all the time (but especially during the Fall when we’re indulging in pumpkin everything).

corn and jalapeño risotto, garnished with burrata cheese and fresh basil, in a white bowl on a black and white granite countertop

Corn and Jalapeño Risotto

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

This Corn and Jalapeño Risotto is creamy, flavorful, and makes great use of seasonal summertime produce. Top it with burrata for a truly decadent meal.

Ingredients

  • 5 cups vegetable or chicken broth
  • 1 tbs olive oil
  • 1 tbs butter
  • 2 cloves garlic, minced
  • 1 shallot, diced
  • 4 jalapeño peppers (seeds and ribs removed), diced
  • 1 tsp dried thyme
  • 4 ears of fresh corn, kernels removed from cob
  • 1.5 cups Arborio rice
  • 2 cups shredded mozzarella cheese
  • kosher salt and pepper, to taste
  • large handful of fresh basil, chopped
  • 4 oz burrata (optional but highly recommended)

Instructions

    1. Heat the broth in a medium sauce pan over medium heat. Bring it to a simmer and then turn it down to low.
    2. In a heavy-bottomed pan or Dutch oven, heat the olive oil and butter until the butter has melted. Add the garlic, shallot, and jalapeños. Sauté them until the shallot begin to become translucent and the jalapeños start to soften.
    3. Add the dried thyme and corn kernels to the pot, as well. Stir to combine.
    4. Next, add the Arborio rice and stir it around so that every grain gets coated in the olive oil and butter. Allow the rice to toast for a few minutes, stirring occasionally.
    5. Turn the heat off under the broth and add a couple of ladles of it to the rice. Stir occasionally until almost all of the liquid is absorbed. Repeat this process until the risotto is creamy and the rice is no longer al dente.
    6. Once all of the broth has been added and incorporated, add the mozzarella cheese, stirring well. Add the kosher salt and pepper, to taste. 
    7. Add the fresh basil and stir to distribute it throughout the risotto.
    8. Top the risotto with hunks of burrata, if desired and if you're feeling extra.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 516Total Fat: 23gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 59mgSodium: 856mgCarbohydrates: 57gFiber: 8gSugar: 11gProtein: 25g
© Lauren Pacek
Cuisine: Italian / Category: Risotto

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Key Lime Pie Crush

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Ever wanted to have some key lime pie… but in boozy drink form?

This Key Lime Pie Crush Cocktail is sweet, tart, and totally refreshing. It tastes just like a boozy piece of key lime pie, but in a glass!

light green cocktail in a tall glass, garnished with whipped cream and a slice of lime

Are you familiar with Crush cocktails?

If you are, you know what the hype is all about.

If not… well, let me enlighten you. A Crush is a cocktail that’s named for “the swift yanking of an industrial press juicer that flattens fresh orange halves sending frothy OJ plummeting into a pint glass filled with ice, vodka and triple sec.” Orange is the OG Crush cocktail flavor, hence the previous description.

Basically, Crushes tend to be made up of a few key ingredients: fresh fruit juice, vodka (sometimes plain, sometimes flavored), triple sec (sometimes), and lemon lime soda. Oh, and lots of crushed ice, naturally. With that basic formula, you can achieve a variety of delicious flavors.

You’ll find Crushes on the menu at bars and restaurants all over the Baltimore and DMV region (the area where Delaware-Maryland-Virginia meet). And for good reason. They’re great all year round, but especially during the summer when the weather heats up and the humidity gets a bit out of control.

What goes into this Crush?

This one comes together with key lime juice (more on that in just a second), whipped cream vodka, lemon lime soda, and whipped cream and a lime wheel for garnish. You can juice a bunch of key limes if you can find them in stores (they’re pretty small, so it takes quite a few), or feel free to use a good quality bottled variety of juice.

Given that key limes are often not available in stores (and how good the bottled juice can be), this is the one of the few instances where I’ll give the okay to sub a bottled juice in place of fresh.

I like to use this one. I’ve found it to be readily available in Harris Teeter, Publix, and Safeway grocery stores. Hopefully your store will have it on hand, too. You can also use regular lime juice in a pinch, but the flavor won’t be exactly the same as if you used key lime juice.

light green cocktail in a tall glass

Want other key lime-flavored recipes?

I have a couple for you! These Key Lime Pie Cookies are delicious. They’re a fun twist on a flavor that’s usually only found in pies.

And, of course, here’s a recipe for Key Lime Pie. I’ve made this time and time again. It’s consistently a hit. And really, now that I think about it, I think it might be time to make it again.

Are you interested in trying other Crush recipes, too?

You owe it to yourself to try out as many as you can. They’re so refreshing and delicious! Though I did say that regular orange is the OG flavor (a great option!), I haven’t yet blogged about it. (Note to self: do that soon!)

HOWEVER, you can check out my Orange Creamsicle Crush, as well as my Grapefruit Crush recipe. Not to toot my own horn, but they’re both so good that it’s hard to pick a favorite between the two.

Better make both, along with this Key Lime Crush, and taste for yourself. You know, in the interest of science ;). 

light green cocktail in a tall glass, garnished with whipped cream and a slice of lime

Key Lime Pie Crush

Yield: 1 cocktail
Prep Time: 2 minutes
Total Time: 2 minutes

This Key Lime Pie Crush Cocktail is sweet, tart, and totally refreshing. It tastes just like a boozy piece of key lime pie, but in a glass!

Ingredients

Instructions

  1. Add the whipped cream vodka and key lime juice to a tall glass with ice.
  2. Top with lemon lime soda and stir gently.
  3. Garnish with whipped cream and a lime wheel, if desired.

Notes

  • Freshly squeezed OR store bought key lime juice can be used here. You can also use regular lime juice in a pinch.

Nutrition Information:
Yield: 1 Serving Size: 1
Amount Per Serving: Calories: 409Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 37mgSodium: 44mgCarbohydrates: 57gFiber: 2gSugar: 44gProtein: 3g
© laurenpacek
Cuisine: American / Category: Cocktails

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Caprese Orzo Pasta Salad

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This pasta salad is perfect for summertime lunches and as a side dish for cookouts

Caprese Orzo Pasta Salad has all of the flavors of a traditional Caprese salad, plus the carb-y goodness of orzo pasta. It’s a delicious and pretty addition to any cookout menu.

caprese orzo pasta salad in a serving bowl on a granite countertop

What goes into this pasta salad?

Only a handful of ingredients! 

In short: you’ll need some pasta, pesto, tomatoes, and cheese. Easy peasy, right? The short list of ingredients and ease of preparation (more on that below) make this recipe a real winner.

And how does it come together?

You’ll start out by boiling a big pot of water, adding a good amount of kosher salt, and cooking some orzo pasta according to the directions on the package. For anyone who isn’t familiar, orzo is a short cut pasta that is shaped like a big grain of rice. 

You’ll combine your cooked and cooled pasta with some basil pesto. You can use store bought pesto or make a batch of your own at home. I did the latter, following this recipe as a guide. Basically, you’ll be blitzing together a ton of fresh basil, pine nuts (though I’ve used walnuts in a pinch), fresh garlic, parmesan cheese, and a little salt and pepper before streaming in some olive oil to make a fresh sauce.

The basil that you see below was grown in my container herb garden. *insert heart eyes emojis here*

a bunch of fresh basil laying on two blue cloth napkins

Next, you’ll add some super sweet cherry or grape tomatoes to the mix. Tomatoes are best in the summertime, of course, but, I love that the little cherry/grape guys that you get at the grocery store are sweet pretty much all year round. You can use any color tomato that you like — I happened to find a mix of teeny tiny yellow and red tomatoes and they were perfect.

Last, you’ll add some creamy fresh mozzarella cheese to this pasta salad. Ideally, you want the mozzarella to be bite-sized. I found some mozzarella pearls (perfectly bite-sized round balls of cheese) at the grocery store. However, if you can only find mozzarella bocconcini or ciliegine (slightly larger balls of mozzarella) at the store, just go ahead and halve or quarter them as needed.

If you’re feeling a little fancy, you can garnish the pasta salad with a little more fresh basil. Stash it in the fridge until you’re ready to serve, and enjoy!

Looking for other pasta salad and/or Caprese recipes?

I think that I can help you out with that. If you are looking for another pasta salad recipe, check out Lauren’s Pasta Salad (yes, I named it after myself ¯\_(ツ)_/¯. No shame.)!

If you’re looking for more Caprese-type recipes, I can help with that, too. This Farro Caprese Salad is pasta salad-like, but different in that it uses farro, rather than pasta. It’s fresh, summery, and perfect for cookouts.

I also love to include fruit in my Caprese salads! Sweet summer fruit is great alongside juicy tomatoes and creamy fresh mozzarella. If you haven’t tried fruity Caprese salads, I definitely suggest that you give my Nectarine and Burrata Caprese Salad AND Strawberry Caprese Salad a try! You’re going to love them both.

caprese orzo pasta salad in a serving bowl on a granite countertop

Caprese Orzo Pasta Salad

Yield: 6 servings

Caprese Orzo Pasta Salad has all of the flavors of a traditional Caprese salad, plus the carb-y goodness of orzo pasta. It's a delicious and pretty addition to any cookout menu.

Ingredients

  • 16 oz orzo pasta
  • 2 tbs olive oil
  • 1/2 cup pesto (store bought or homemade)
  • 8 oz cherry or grape tomatoes, halved
  • 8 oz fresh mozzarella cheese pearls
  • fresh basil, for garnish

Instructions

  1. Cook the orzo pasta in salted boiling water according to the directions on the package.
  2. Once cooked, drain the pasta and spread it out on a baking sheet in an even layer.
  3. Drizzle the orzo with olive oil and toss to distribute the oil evenly. Allow the pasta to cool to room temperature.
  4. Combine the cooled orzo with the pesto.
  5. Add the tomatoes and mozzarella. Toss to combine.
  6. Garnish with fresh basil.

Notes

  • I ended up using 8 oz of these really tiny tomatoes, because that's what was available at the store
  • You can also use ciliegene or bocconcini mozzarella, but you may want to cut them in half or maybe even quarter them

© Lauren Pacek
Category: Side Dishes

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Chocolate Peanut Butter Pretzel Cake

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Chocolate and peanut butter is a delicious and classic flavor combination

This Chocolate Peanut Butter Pretzel Cake is nothing short of delicious. It features moist chocolate cake, peanut butter buttercream frosting all over, and slightly salty pretzel buttercream between layers.

Chocolate Peanut Butter Pretzel Cake | A Nerd Cooks

Posting about this cake is long overdue

I actually made and photographed this cake more than a year ago: it was my birthday cake in May 2019. For no particular reason, I just let it sit around in my blog draft posts for a while. It’s a shame, too, because the cake was 10/10 delicious.

My 33rd birthday came and went last month without much fanfare. I didn’t make anything for myself. It’s not that I wouldn’t have liked to. But I found myself a little busier than usual, as we ended up bringing our newborn son home from the hospital on the day before my birthday.

Best. Birthday present. Ever.

Anyway, here we are. And it’s time to share this cake with you all.

Chocolate Peanut Butter Pretzel Cake | A Nerd Cooks

What inspired this recipe?

The recipes for the chocolate cake and and peanut butter buttercream come straight from Joy Wilson’s cookbook, Homemade Decadence: Irresistibly Sweet, Salty, Gooey, Sticky, Fluffy, Creamy, Crunchy Treats. The pretzel buttercream is based on Joy’s buttercream recipe, too, but you won’t find it verbatim in that cookbook.

Chocolate Peanut Butter Pretzel Cake | A Nerd Cooks

Looking for other cakes and cupcakes?

Because who doesn’t want more cake?

If we’re talking about cake, we need to talk about this Double the Chocolate Cake. You don’t want to pass it up.

However, if you’re looking for something in a smaller size, check out these Hot Chocolate Cupcakes, Lemon Poppy Seed Cupcakes, and Beet Red Velvet Cupcakes! Double Chocolate Brownie Cupcakes are pretty great, too.

What about recipes featuring peanut butter + chocolate?

I have a Peanut Butter Marshmallow Pie with a pretzel crust that’s really good that you should definitely check out. It’s topped with chocolate chips, mini marshmallows, and salty peanuts. There’s also a No-Bake Chocolate Peanut Butter Pie that’s great. Both of these are frozen sweets.

And! Let’s not forget about this crazy good Peanut Butter Cheesecake with Dark Chocolate Ganache!

Chocolate Peanut Butter Pretzel Cake | A Nerd Cooks

Chocolate Peanut Butter Pretzel Cake

Yield: 12 slices
Prep Time: 30 minutes
Cook Time: 25 minutes
Additional Time: 2 hours
Total Time: 2 hours 55 minutes

This Chocolate Peanut Butter Pretzel Cake is nothing short of delicious. It features moist chocolate cake, peanut butter buttercream frosting all over, and slightly salty pretzel buttercream between layers.

Ingredients

For the Chocolate Cake

For the Pretzel Buttercream Frosting

  • 16 tbs unsalted butter, room temperature
  • 3-4 cups powdered sugar
  • 1/4 tsp kosher salt
  • 1 tsp vanilla extract
  • 1-2 tbs heavy cream or milk
  • 3/4 cup finely ground pretzels

For the Peanut Butter Buttercream Frosting

  • 32 tbs unsalted butter, room temperature
  • 1 1/2 cups smooth peanut butter
  • 1/2 tsp kosher salt
  • 1 tbs vanilla extract
  • 6-7 cups powdered sugar
  • 3-4 tbs heavy cream or milk

Instructions

To make the Chocolate Cake

  1. Follow the instructions for preparing a 3-layer chocolate cake, listed here.


To make the Pretzel Buttercream Frosting

  1. Using a stand mixer fitted with the paddle attachment, beat the butter on medium speed until it is softened (about 1 minute).
  2. Add the salt and vanilla extract and beat well.
  3. Next, add 2 cups of the powdered sugar and beat on low until well combined.
  4. Add another 1-22 cups of sugar along with 1-2 tbs of heavy cream/milk. Beat until combined.
  5. Add the ground pretzels and remaining cream/milk (if necessary) and beat on medium speed until the frosting reaches the desired consistency.
  6. Beat on medium-high speed until the frosting is smooth and fluffy (about 4 minutes).

To make the Pretzel Buttercream Frosting

  1. Using a stand mixer fitted with the paddle attachment, beat the butter on medium speed until it is softened (about 1 minute).
  2. Add the peanut butter, salt, and vanilla extract and beat well.
  3. Next, add 2 cups of the powdered sugar and beat on low until well combined.
  4. Add another 2 cups of sugar along with 3 tbs of heavy cream/milk. Beat until combined.
  5. Add the remaining 2-3 cups of sugar (depending on your desired consistency) and remaining cream/milk and beat until the frosting reaches the desired thickness.
  6. Beat on medium speed until the frosting is smooth and fluffy (about 4 minutes).

To assemble the cake

  1. Spread the Pretzel Buttercream between the layers of chocolate cake.
  2. Frost the cake however you'd like. I went with rosettes all over.
© laurenpacek

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Strawberry Cucumber Vodka Gimlet

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Summer weather requires summer cocktails

The Strawberry Cucumber Vodka Gimlet is *chef’s kiss* a near-perfect Summer cocktail, if I do say so myself. The cucumber vodka is crisp and cool while the strawberry simple syrup lends sweetness and beautiful color.

  Strawberry and Cucumber Vodka Gimlet | A Nerd Cooks

It’s been quite a while since I’ve shared any recipes

And for good reason! I talked about it on Instagram recently but… I had a baby! We welcomed a little boy into our family last month.

Between getting hit pretty hard with morning sickness last fall/winter, being just wiped out due to general pregnancy-related things, and then actually having the baby, it’s been difficult to find the time and energy to blog. Now that I’m home on maternity leave, it’s strangely a little easier to think about cooking and blogging. Not needing to focus on work at all probably helps.

Between COVID and the general state of the world, I found myself really missing being able to consume alcohol, particularly toward the end of my pregnancy. So it should come as no surprise that the first recipe I’m sharing with you post-pregnancy is for a cocktail.

This cocktail is full of summery flavors

I have a bottle of this Cucumber Vodka from Durham Distillery (buy it online here!) in my pantry (though you can feel free to use whatever brand of cucumber vodka you prefer) and have been looking forward to using it in a really delicious cocktail this summer. I ended up pairing it with a sweet strawberry simple syrup, lime juice, and club soda.

Not only do the cucumber and strawberry flavors play very well together, but the strawberry simple syrup makes the cocktail a very pretty pink color. I’ve made this drink a couple of times this week and can tell you that it’s very refreshing and perfect for warm evenings. Or days. Or whenever. Just enjoy.

Strawberry and Cucumber Vodka Gimlet | A Nerd Cooks

Looking for other Summery cocktails?

First, I’d recommend checking out my Basil Vodka Gimlet. It’s a great Summertime cocktail, too. If you’re looking for more strawberry flavor, try a Strawberry Basil Vodka Collins.

If you want something citrusy, try a Limoncello Gin Collins. I also have a Lemongrass and Thai Basil Mojito that’s pretty dang good, too.

Want to get your booze, but don’t want to have to leave the house??

Story of my life. If you feel this way, too, you can get alcohol sent straight to your door via the company Drizly.

Strawberry and Cucumber Vodka Gimlet | A Nerd Cooks

Strawberry Cucumber Vodka Gimlet

Yield: 1 cocktail
Prep Time: 5 minutes
Total Time: 5 minutes

The Strawberry Cucumber Vodka Gimlet is *chef's kiss* a near-perfect Summer cocktail. The cucumber vodka is crisp and cool while the strawberry simple syrup lends sweetness and beautiful color.

Ingredients

For the Strawberry Simple Syrup

  • 1 cup granulated sugar
  • 1 cup water
  • 8 oz. fresh strawberries, hulled and quartered

For the cocktail

Instructions

To make the Strawberry Simple Syrup

  1. Add the sugar, water, and strawberries to a small saucepan over medium heat.
  2. Bring to a boil, stirring occasionally.
  3. Turn the heat down and simmer for 20 minutes.
  4. Strain out the strawberries without pressing down on the berries (it will make the simple syrup cloudy) and allow it to cool.
  5. Store in the refrigerator.

To make the cocktail

  1. Add the vodka, simple syrup, and lime juice to a cocktail shaker with ice.
  2. Shake until very cold and strain into a rocks glass with ice (or into a cocktail coupe).
  3. Top with club soda and garnish with fresh mint.
© laurenpacek
Cuisine: American / Category: Cocktails

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King Cake Cinnamon Rolls

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Celebrate Fat Tuesday, starting with breakfast!

These King Cake Cinnamon Rolls are the perfect way to kick off Fat Tuesday! What’s better than hot, delicious cinnamon rolls first thing in the morning?

King Cake Cinnamon Rolls | A Nerd Cooks

It’s that time of year again

Mardi Gras is upon us! Time to get a little decadent and enjoy all things King Cake.

I love a traditional King Cake. I mean, who doesn’t? A few years ago, I shared Joy the Baker’s recipe for King Cake. It’s good good stuff.

King Cake Cinnamon Rolls | A Nerd Cooks

A King Cake is basically a giant cinnamon roll, right?

They’re both made of yeasted dough, a cinnamon-y filling, and have frosting. So… same thing. Ish. Right?

I figured I’d change things up a little bit this year by making 12 smaller King Cakes instead of 1 big King Cake.

I took the recipe for Make-Ahead Cinnamon Rolls (which can be made the same day, not just ahead of time),  and added some additional spices and lemon zest (common to King Cakes), as well as sprinkles, and boom. King Cake Cinnamon Rolls.

King Cake Cinnamon Rolls | A Nerd Cooks

How do these cinnamon rolls come together?

I’ll be the first to admit, homemade cinnamon rolls are a bit of a labor of love. It’s a multi-stage process that requires a bit of free time. But it’s totally worth it in the end.

You’ll start by making a warmly spiced yeasted dough and letting it rise. Next, you’ll roll that dough out into a rectangle, generously spread a cinnamon-sugar filling + chopped nuts all over, and roll that dough up into a tube.

Slice the rolls, let ’em rise again, and bake ’em off until they’re golden brown and bubbling.

Last, you’ll slather the rolls with sweet frosting and dust them liberally with festive sprinkles.

Note: You can also hide a tiny plastic baby somewhere in these rolls, if you want. I don’t, because I think it’s a choking hazard.

King Cake Cinnamon Rolls | A Nerd Cooks

Looking for related recipes?

Check out my Make-Ahead Cinnamon Rolls if you’re in the mood for a more standard cinnamon roll experience.

Check out the recipe for a traditional King Cake, if that’s more your thing.

King Cake Cinnamon Rolls | A Nerd Cooks

King Cake Cinnamon Rolls

Yield: 12 cinnamon rolls
Prep Time: 30 minutes
Cook Time: 25 minutes
Additional Time: 1 hour 30 minutes
Total Time: 2 hours 25 minutes

These cinnamon rolls are the perfect way to kick off Fat Tuesday! What's better than hot, delicious cinnamon rolls first thing in the morning?

Ingredients

For the dough

  • 1 cup 2% milk, lukewarm
  • 2 1/4 tsp active dry yeast
  • 1/2 cup granulated sugar
  • 1/3 cup unsalted butter, room temperature
  • 1 tsp kosher salt
  • 2 eggs
  • 1 tsp vanilla extract
  • 4 cups all-purpose flour
  • 1 tsp lemon zest
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg

For the filling

  • 8 tbs unsalted butter, room temperature
  • 1 cup brown sugar, packed
  • 3 tbs ground cinnamon
  • 2 tsp cocoa powder
  • 1 cup toasted pecans, chopped

For the icing

  • 6 tbs unsalted butter, room temperature
  • 1/4 cup cream cheese, room temperature
  • 1 1/2 cups powdered sugar
  • 1/2 tsp vanilla extract
  • 2 tbs fresh lemon juice
  • 1/8 tsp kosher salt
  • Purple, gold, and green sprinkles

Instructions

To make the dough

  1. Dissolve the yeast in the warm milk. Let it sit for about 5 minutes. The yeast should start to froth and bubble a bit.
  2. Add the sugar, butter, kosher salt, eggs, flour, lemon zest, and spices to the bowl of a stand mixer and mix until well incorporated.
  3. Pour the milk and yeast mixture over the flour mixture. Using the dough hook, mix until everything is well incorporated.
  4. Spray a large bowl with cooking spray (or lightly coat it with vegetable oil). Place the dough into the bowl, cover with cling wrap, and let it rise in a warm place for about 1 hour, or until the dough has doubled in size.


To make the filling

  1. Combine the butter, brown sugar, cinnamon, and cocoa powder in a medium-sized bowl.
  2. Mash everything into a paste. Set aside along with the chopped pecans.


To make the cinnamon rolls

  1. Grease a 9x13-inch baking dish with cooking spray or butter.
  2. Roll the dough out on a lightly floured surface until it is approximately 16 inches long and 12 inches wide. The dough will be approximately ¼-inch thick.
  3. Spread the filling evenly over the dough. Sprinkle the chopped pecans evenly over the filling.
  4. Working carefully, from the long edge, roll the dough down to the bottom edge.
  5. Cut the dough into 1 1/2-inch slices, and place in the prepared baking pan. Cover the baking pan tightly with plastic wrap and allow the rolls to rise for another 30 minutes.


To bake the cinnamon rolls

  1. Preheat the oven to 350 degrees F.
  2. Place the baking pan in the oven and bake for 20-25 minutes or until they golden brown.

To make the icing

  1. While the cinnamon rolls are baking, with an electric mixer, beat the butter, cream cheese, powdered sugar, vanilla extract, lemon juice and kosher salt together in a medium-sized bowl.
  2. Once the cinnamon rolls come out of the oven, slather the hot rolls with icing.
  3. Sprinkle the purple, gold, and green sprinkles over the frosting.

Notes

You can also hide a tiny plastic baby somewhere in these rolls, if you want. I don't, because I think it's a choking hazard.

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 571Total Fat: 28gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 87mgSodium: 262mgCarbohydrates: 74gFiber: 4gSugar: 39gProtein: 8g
© Lauren Pacek
Cuisine: American / Category: Cinnamon Rolls

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