Pimiento Beer Cheese Soup

If you’ve been following Feelin’ Whisky on Instagram (which you should be) for any length of time, you’ve probably seen me attempt to make beer cheese soup at least once. I got a request from a friend (hi, Rachel!) for a beer cheese soup recipe in… I don’t know, July? Well, uh, it’s February now, and here it finally is. This recipe is my baby. My magnum opus. I’ve worked and re-worked it so many times it’s virtually unrecognizable from my first draft, but that’s how you know it’s a good one.

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Vegan Butternut Squash & Quinoa Chili

No, I’m not vegan. Yes, this chili is just as delicious as any meaty, cheesy chili I’ve ever made. No, I’m not kidding. It even passed the Kyle test. For those of you who are unfamiliar with the Kyle test, it’s this thing where I feed my extremely carnivorous boyfriend extremely plant-based food, and watch to see if he willingly eats the leftovers or not. He did with this one, y’all, so you know it’s good.

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Hi, everyone! Good to see you again! It’s been a while! Did you miss me? I thought so. Don’t worry though; I’m back. I took this weekend off to relax and go camping with Kyle because I FINALLY GRADUATED! I’ve been working my bum off for 5 years, and now I can finally say that I’m a college grad. It feels good, y’all, and also a little bit terrifying. I’ve been a student for the past 17 years of my life, so it’s kinda scary to think that now I have to build a whole new routine from the ground up. But the world is my oyster, and ultimately, I’m excited. Stay tuned for life updates!

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Southwest Corn Chowder with Chorizo-Spiced Cauliflower

Happy Friday, everyone! Today I’m sharing with you an incredible vegan recipe that just might convince even the staunchest carnivore to incorporate a few more plants into their day. I dreamed up this southwestern-inspired dish after a family barbecue that ended up with waaaay too much leftover corn. I didn’t get to use that corn (sad face) but in the future, I know what I’ll be doing with it!

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Potato, Leek & Bacon Soup

You guys. I’m excited about two things today. First, I’m so, so, super excited to be here with y’all in the food-blogosphere. I used to be an Instagram-only gal, but look how far we’ve come. Soon we’ll have our own domain name and everything. Movin’ on up.

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