Gouda, Bacon & Beer Cheese Dip

Gouda, Bacon & Beer Cheese Dip @runwaychef #appetizers I’m literally at a loss for words. Not because I don’t have anything to say (believe me….I have plenty to say). Instead, it’s because of this dip. This gouda, bacon and beer cheese dip is so good it has literally put my tongue and my tastebuds into one ridiculous food coma and I can’t even formulate a proper sentence. So I’m breaking it down for you and giving you only the most important of details. 1) Cheeeeese. Gouda. Smoked. Get on it. 2) Bacon. We’ve gone over this a million times. Everything is better with bacon. 3) Beer. Because….because…just because?! It’s like so many bad-for-you ingredients combined into one deliciously good dip that I can’t even deal.

P.S. Stay tuned for a fun beer post coming up that will be perfect paired with this cheese dip.

P.S.S. If you want to make homemade pretzels to go with your dip, I recommend these.

Gouda, Bacon & Beer Cheese Dip @runwaychef #appetizers Gouda, Bacon & Beer Cheese Dip @runwaychef #appetizers Gouda, Bacon & Beer Cheese Dip @runwaychef #appetizers Gouda, Bacon & Beer Cheese Dip @runwaychef #appetizers

Gouda, Bacon & Beer Cheese Dip
A warm fall treat to serve with pretzels or crackers as a snack or appetizer
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Prep Time
5 min
Cook Time
20 min
Total Time
30 min
Prep Time
5 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 4 slices of bacon (I used a smoked, thick-cut bacon)
  2. 3 tablespoons all-purpose flour
  3. 1/2 cup milk (I used 2%)
  4. 3/4 cup ale (or other type of dark beer)
  5. 1 heaping teaspoon of Dijon mustard
  6. 2 teaspoons Worcestershire sauce
  7. 1 teaspoon hot sauce
  8. 1 1/2 cups smoked Gouda cheese, grated
  9. Salt and pepper, to taste
Instructions
  1. Begin by chopping the bacon into bite size pieces. Then toss it into a large saucepan set over medium heat. Cook for about 10 minutes, or until it gets brown and crispy, stirring every few minutes. Once the bacon is done cooking, remove the pieces to a paper towel and set them aside.
  2. To the bacon fat add the flour and cook, stirring constantly, for 2 minutes. Slowly whisk in the milk and beer. Next add the mustard, Worcestershire and hot sauce. Turn the heat up to medium-high and continue whisking until the mixture thickens, about 3 to 5 minutes.
  3. Begin adding the cheese about a 1/4 cup at a time, making sure each batch of cheese has melted before adding the next one. Continue whisking until the cheese is all melted. If there are any lumps remaining, you can always use an immersion blender to smooth the dip out. Season with salt and pepper to taste and serve immediately.
Notes
  1. Serve with pretzels or crackers. While I typically prefer homemade soft pretzels, you can also use store bought ones if you're short on time. They sell them in large or nugget size in the freezer section and take just a few minutes to heat up. If I do use the store bought pretzels, I like to jazz them up by brushing them with melted butter, then sprinkling them with salt flakes, minced dried garlic and/or herbs like chives or parsley before heating them in the oven.
  2. Store leftover cheese dip in an airtight container for up to 5 days in the fridge. Reheat in a saucepan over medium heat, stirring constantly.
Adapted from Williams & Sonoma
Adapted from Williams & Sonoma
Runway Chef http://www.runwaychef.com/
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1-Minute Coffee Cake In A Mug

1-Minute Coffee Cake In A Mug @runwaychef #breakfast #easyrecipes You know those crisp, cool mornings where you’re like “Oh man, this smoothie is just killing it this morning.” Yeah, me either. I mean let’s be real. No one wakes up on a 30 degree day and happily chugs down their ice-cold smoothie and thinks to themselves “Who needs a soft, buttery, warm, delicious baked good when you’ve got a smoothie?”. Don’t get me wrong, I love my smoothies, but living in a place where Fall and Winter exists, drinking a cold drink first thing in the morning isn’t always easy to do. Sometimes I just want all of the muffin/scone/biscuit/cinnamon roll/coffee cake treats I can possibly have as soon as the seasons change. By sometimes, I of course mean all the time, so to prevent over-indulging, I try not to keep baked goods around the house during the week. But when you need a baked good, you NEED a baked good (I know you know what I’m talking about). This little coffee cake was born in one such time of need. It was an early morning, I had lots of work to do and no time to bake, but I just had to have something to go with my cup of coffee. Hello coffee cake in a mug! But wait, there’s more. As in crunchy topping more (you know there couldn’t be coffee cake without some buttery topping on there). Annnnnd, there’s also a pumpkin version (because obviously everything needs pumpkin for fall). I don’t know whether it’s totally genius that I discovered this (Because, hello! Coffee cake whenever I want it!) or totally bad that I figured this recipe out (because coffee cake whenever I want it isn’t so good for my waistline). Either way, I know you’re going to thank me for making your weekdays taste a little better….

1-Minute Coffee Cake In A Mug @runwaychef #breakfast #easyrecipes 1-Minute Coffee Cake In A Mug @runwaychef #breakfast #easyrecipes 1-Minute Coffee Cake In A Mug @runwaychef #breakfast #easyrecipes 1-Minute Coffee Cake In A Mug @runwaychef #breakfast #easyrecipes

1-Minute Coffee Cake In A Mug
Serves 1
A warm, buttery coffee cake that can be made in 1 minute using your microwave; perfect for a quick weekday treat
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Prep Time
1 min
Cook Time
1 min
Prep Time
1 min
Cook Time
1 min
Cake
  1. 2 tablespoons of sugar (I like to use brown, I have also tried it with Truvia, which works well)
  2. 1 tablespoon of butter
  3. 2 tablespoons of Greek yogurt
  4. Dash of vanilla
  5. 1/4 teaspoon of cinnamon
  6. Dash of nutmeg
  7. 1/4 cup all-purpose flour
  8. 1/8 teaspoon of baking powder
  9. Pinch of salt
Topping
  1. 1 tablespoon of butter (use cold butter straight from the fridge for the crumbliest topping)
  2. 2 tablespoons of flour
  3. 1 tablespoons of brown sugar
  4. 1/4 teaspoon of cinnamon
  5. Dash of nutmeg
Instructions
  1. Place the butter in a mug. Microwave for 10-15 seconds to soften the butter. Remove from the microwave and stir in all ingredients, except for the flour. Mix until well-combined. Fold the flour in, making sure to not over-mix. Using your spoon gently push the batter together into the bottom of the mug. Set aside.
  2. To make the topping, use your fingers to mix the butter, flour, sugar and spices together to form a crumbly mixture. Add to the top of the cake.
  3. Microwave the cake for 60 seconds (the time may vary depending on your microwave, but it should take anywhere from 50-90 seconds). Serve immediately with milk or coffee.
Notes
  1. If you don't eat the whole thing at once, a) what is wrong with you?! and b) you can reheat it for 30 seconds in the microwave.
  2. To make a pumpkin version of this cake, simply reduce the Greek yogurt to 1 tablespoon and add in 2 tablespoons of pure pumpkin puree. Everything else stays the same.
  3. If you decide to use a sweetener other than sugar just be conscious of the substitution amounts (i.e. for the Truvia, I used 3 teaspoons in place of the 2 tablespoons of sugar).
Runway Chef http://www.runwaychef.com/
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5-Ingredient Butternut Squash Soup

5-Ingredient Butternut Squash Soup || Runway Chef It’s a tough competition but this butternut squash soup might possibly be my favorite soup ever, and that’s saying a lot, because boy, do I love soup. Like a lot of my recipes, I stumbled upon this one quite by mistake. If I remember correctly, I think it went a little something like “What am I going to make for dinner when the only things in the fridge are ketchup, chocolate chips, and…. a butternut squash??!”. I decided to concoct a butternut squash soup (because obviously going to the grocery store to get ingredients for anything else wouldn’t have been more logical). Luckily, when God closes the door to an empty refrigerator, somewhere He opens a cabinet full of garlic and bouillon cubes. In other words, this saved our dinner from being some kind of weird chocolate-ketchup-squash mishmash (thank you, no!) and helped us discover possibly the easiest soup recipe known to man. It’s decadent, creamy and delicious, but totally healthy at the same time. We now make this soup at least once a week, and you better believe that my fridge is always stocked with butternut squash.

5-Ingredient Butternut Squash Soup || Runway Chef 5-Ingredient Butternut Squash Soup || Runway Chef 5-Ingredient Butternut Squash Soup || Runway Chef

5-Ingredient Butternut Squash Soup
Serves 4
A delicious and comforting soup that requires just 5 ingredients and a few minutes to make and is perfect for a chilly fall day
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Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Ingredients
  1. 1 large butternut squash, cooked and peeled (see notes for directions)
  2. 1 bouillon cube (I use chicken but feel free to use vegetable or beef)
  3. 3 cloves of garlic (I've also done 1/3 c. leeks or shallots)
  4. 2 tablespoons olive oil
  5. 1 1/2 cups milk (I use 2%, but any type should work)
  6. Salt & pepper, to taste
  7. Toppings (optional): Toasted pumpkin seeds, crumbled bleu cheese or goat cheese, apple or pear cubes, dried cranberries, crispy shallots, crunchy bacon pieces, sage, Greek yogurt
Instructions
  1. In a large soup pot, add the oil. Heat for a few minutes over medium heat then add the garlic. Cook for a few minutes, or until it is light brown and crispy.
  2. Add in the remaining ingredients, along with 1/2 a cup of water. Use an immersion blender to puree the mixture into soup. Alternatively, you can also puree the mixture in a blender. If you would like the soup to be thinner add in more milk (or water) until you reach your desired consistency.
  3. Once pureed, heat the soup for a few minutes before serving.
Notes
  1. Serve with a big salad and some crunchy bread.
  2. Store leftovers in an airtight container in the refrigerator for up to 4 days.
  3. This soup is vegetarian and gluten-free. To make it vegan, substitute the milk for coconut milk (for a more tropical flavor) or almond milk, and use a vegetable bullion cube. You could also eliminate the milk completely and instead use an additional bouillon cube and more water.
  4. To cook the butternut squash, simply cut it in half, place the halves flesh side down in a large baking dish, add in about 1/2 an inch of water, and cook at 375 degrees for about 45 minutes, or until a knife can easily be inserted into the squash. Remove from the heat, scoop out the seeds, and then proceed to either scoop out the squash or peel off the skin.
Runway Chef http://www.runwaychef.com/
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Goat Cheese Pumpkin Tacos

Goat Cheese Pumpkin Tacos || Runway Chef #pumpkinrecipes In case you didn’t believe me about my pumpkin excitement on Friday, these goat cheese pumpkin tacos should clarify. I know. I know. Two pumpkin recipes in a row. It’s a little extreme. But I’m an extreme girl, especially when it comes to pumpkin (ummm, hello, I created a Pumpkin Recipes Pinterest board). Also since yesterday was officially the First Day of Fall, I figured, ’tis the season, right??? It might be hard to believe but these are even easier to make than Friday’s recipe (you’re looking at 10 minutes max, if your pumpkin is already cooked, of course). Also, these tacos are a little bit on the lighter side than the enchiladas were. But don’t let the word ‘lighter’ fool you. These are 110% pure pumpkin deliciousness!

P.S. I’ll be sharing a video soon on how to roast a pumpkin. Stay tuned on my Youtube channel.

Goat Cheese Pumpkin Tacos || Runway Chef #pumpkinrecipes Goat Cheese Pumpkin Tacos || Runway Chef #pumpkinrecipes Goat Cheese Pumpkin Tacos || Runway Chef #pumpkinrecipes Goat Cheese Pumpkin Tacos || Runway Chef #pumpkinrecipes Goat Cheese Pumpkin Tacos || Runway Chef #pumpkinrecipes Goat Cheese Pumpkin Tacos || Runway Chef #pumpkinrecipes

Goat Cheese Pumpkin Tacos
A Fall-inspired taco topped with fresh, colorful ingredients and creamy goat cheese
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Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
Ingredients
  1. Pumpkin cubes (roasted pumpkin that has been skinned & cubed)
  2. Black beans
  3. Corn (I mixed mine with chili powder, about 1 tsp. for every 1 1/2 c. corn)
  4. Red onion, chopped
  5. Cilantro, chopped
  6. Goat cheese
  7. Green chili salsa
  8. Taco shells (I love the corn & wheat mix soft shell ones from Trader Joe's)
Instructions
  1. These tacos are super easy to assemble. Simply lay out your taco shell on a plate then add on the ingredients of your choosing, doing as little or as much as you'd like of each ingredient. For my tacos I did pumpkin, then beans, then corn, and finished it off with a sprinkling of cilantro, red onion and goat cheese as well as a drizzle of green chili salsa.
  2. These should be served immediately. Any leftovers should be stored separately in airtight containers in the refrigerator.
Notes
  1. Serve with a spicy margarita or a pumpkin beer and a big salad or a side of guacamole and corn chips.
  2. Butternut squash (or any other squash) can be substituted for the pumpkin cubes.
  3. For a gluten-free option use corn tortillas.
  4. For a dairy-free/vegan option omit the goat cheese.
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Pumpkin Enchiladas with Green Chili Cheese Sauce

Pumpkin Enchiladas with Green Chili Cheese Sauce || Runway Chef And so it begins. The pumpkin madness. It started the moment I said goodbye to summer and let fall in. It was like the floodgates opened and out came all kinds of pumpkin recipes. Pumpkin cookies, pumpkin spiced lattes, pumpkin pie, pumpkin shakes, pumpkin chicken, pumpkin pasta, pumpkin teriyaki???, pumpkin muffins, pumpkin snack mix, pumpkin mayonnaise?? Basically, I was envisioning every recipe known to mankind in pumpkin form. It was starting to get out of control. So I took a break to go to Trader Joe’s. Go figure they had gotten all their pumpkin products in. I took that as a sign that I actually should be making pumpkin everything so I excitedly began brainstorming recipes again. I also proceeded to text my husband a list of every pumpkin item TJ’s had. He was less than enthused, which is just too darn bad because it is about get all pumpkin/psl/apple/fall leaf/flannel errrything up in here. Starting right now, right here with these pumpkin enchiladas. Mr. RC devoured several as these, which I took as a sign that he rethought his earlier misjudgment of the pumpkin situation. Also, they have pumpkin so how can you not devour them??! Let me explain a little better. You see, basically a pumpkin walked into a bowl of white chicken chili then wrapped itself up in a tortilla and then dove headfirst into a pan of the most delicious green chili cheese sauce there ever was. In under 30 minutes. Hello easy weekend dinner….because, you know, you obviously didn’t have enough fall jammed into your flannel covered weekend already…..

Pumpkin Enchiladas with Green Chili Cheese Sauce || Runway Chef Pumpkin Enchiladas with Green Chili Cheese Sauce || Runway Chef Pumpkin Enchiladas with Green Chili Cheese Sauce || Runway Chef Pumpkin Enchiladas with Green Chili Cheese Sauce || Runway Chef

Pumpkin Enchiladas with Green Chili Cheese Sauce
Yields 8
Creamy, cheesy pumpkin, white bean and chicken enchiladas smothered in green chili cheese sauce
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
For the enchiladas
  1. 1 cup shredded chicken (or you can use canned chicken)
  2. 1 cup white kidney beans
  3. 1 1/2 cups pumpkin cubes (I roasted a pumpkin, then cut it up)
  4. 4 ounces of green chills
  5. 1/2 cup green salsa
  6. 1 teaspoon cumin
  7. 1 package cream cheese
  8. Salt, to taste
  9. 8 tortillas
For the sauce
  1. 1 1/2 cup Monterey Jack cheese, shredded
  2. 1 cup green salsa
  3. 4 tablespoons of milk
For topping
  1. Green onion
  2. Cilantro
  3. Green salsa
  4. Sour cream
Instructions
  1. Preheat the oven to 350 degrees. Grease a 9"x13" casserole dish and set aside.
  2. In a large pan, on a burner set at medium heat, begin melting the cream cheese. As it begins to soften add in the remaining filling ingredients. Stir to combine. (This step can also be done in the microwave).
  3. Fill the tortilla shells with about 3/4 cup of filling each. Roll and place in the pan. Set aside.
  4. In a small saucepan set over low heat, combine the cheese, milk, and salsa. Stir constantly until the cheese is melted and the ingredients have combined.
  5. Pour the cheese sauce over the enchiladas, then bake for 20 minutes. If you want the top to get crispy, turn the temperature up to 450 degrees and bake for another 5 minutes.
  6. Allow to cool for a few minutes, before serving topped off with some sour cream, extra salsa, green onions and lots of cilantro.
Notes
  1. For a vegetarian option omit the chicken.
  2. For a gluten free option use corn tortillas.
  3. Butternut squash can be substituted for the pumpkin.
  4. I chose to use Monterey Jack cheese but you could also use cheddar, Colby Jack, or even a smoked gouda.
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