Pasta

Cauliflower Mac with White Cheddar, Parmesan and Thyme

In my dreams I am someone who eats nothing but good-for-you foods, mainly fruits and vegetables, that are all beneficial to my health and do things like make my skin glow, provide me with all my daily vitamins, and will add years to my life.  I grow all my own vegetables and get my eggs from the chickens I’m raising in my backyard.  In that backyard I am hanging my clothes out to dry on the clothesline.  In reality I love a greasy hamburger with cheese and bacon served up with a plate of crispy fries and followed by a creamy vanilla milkshake.  I’ve never grown anything edible besides some tomatoes that didn’t make it through the season.  And I actually hate the way clothes feel and smell after drying outside.  I’m nothing like I am in my dreams.  I like healthy foods, but I also really like to indulge.  I’ve visited both extremes of unhealthy habits with food and over time I’ve become better able to understand that there is a healthy balance between the two.  I believe that there is a time to indulge in cheesy macaroni and a time to take it easy and fill your body with nutritious vegetables.  This dish allows you to have your mac and eat it too.

cauliflowermacaroniandchees

Upon first reading this recipe in Fine Cooking I dismissed it as being way too much work.  I came across it again a few weeks later and thought I should give it a try.  It turned out to be really delicious and not terribly time consuming.  This is nothing at all like the ooey gooey cheesy macaroni and cheese I usually make, so it isn’t truly fair to compare them.  However, the flavor of this macaroni was full and rich thanks to the sharp cheese and fresh thyme.  Since it’s a warm baked pasta dish it still serves as comfort food, but it doesn’t carry all the butter, whole milk and cheese (and guilt) of the full fat version.  One of the best parts about it is the cauliflower and onion puree.  There’s half a head of cauliflower in this!  And it adds a wonderful flavor and creaminess as well as a good amount of vitamin C.  Purees are a great way to get more vegetables into your diet, and I’m going to look for ways to do more with them.  There are only so many salads and sides of steamed broccoli a girl can take before she needs some real food.  And while you eat this you can feel good knowing you’re getting some of your daily veggies.

There are a few things I did that are different from the original recipe.  I used macaroni instead of penne.  I used heaping measurements for the cheese because, well, I just love cheese.  And I used 2% milk instead of 1%.  I know there is a big difference between the two, and next time I will try 1% if I remember to pick some up.  Ben and Carson both drink 2%, and I have recently made the switch to almond milk, so that’s all the milk we have in our house most of the time.

If you make this dish start to finish it probably wouldn’t take you all that long, but it dirties a lot of dishes.  One of those dirty items is a blender, and I kinda hate cleaning the blender, not sure why.  As a stay-at-home mom I rarely have the luxury of making dinner leisurely and I also don’t want me or my husband to be stuck with a bunch of dishes when all we want to do is sit down after the kids are in bed.  So, here are some ways to make this easier and less stressful to prepare.

  • Make the vegetable puree earlier in the day, or even the day before, and store it in the fridge.  Warm it up in the saucepan and continue the recipe from that point.
  • Grate the cheese ahead of time and store in the fridge in ziplocs or tupperware.  (I prefer bags because I can throw them away.  But that’s because I am lazy and wasteful.)
  • Cook everything, put it in the pan, cover and put in the fridge.  Bake it that evening or the next day.

Give this a try. Even if you hate cauliflower I think you’ll like it.  And if you have any healthy and delicious recipes to share, please do!

Cauliflower Mac and Cheese

Ingredients

  • 4 cups 1-1/2-inch cauliflower florets (about 1 lb.; from 1/2 head) 
  • 1 medium onion, peeled and sliced 
  • 2 cloves garlic, peeled 
  • salt and pepper
  • 12 oz. macaroni noodles
  • 2 cups 2% milk 
  • 1 tsp. dry mustard 
  • 2 tsp. chopped fresh thyme 
  • 2 oz. coarsely grated sharp white Cheddar (about 1/2 cup) 
  • 1-1/2 oz. finely grated Parmigiano-Reggiano (1-1/2 cups using a rasp grater)

Directions

  1. Position a rack in the center of the oven and heat to 375°F.
  2. Put the cauliflower, onion, and garlic in a steamer basket set over 1 inch of boiling water in a 6- to 8-quart pot. Cover and steam until the cauliflower is tender, 10 to 15 minutes. Transfer the cauliflower, onion, and garlic to a blender.
  3. Fill the pot three-quarters full of salted water and bring to a boil over high heat. Add the pasta and cook for 3 minutes less than the package timing. Drain and return the pasta to the pot.
  4. While the pasta cooks, add 1 cup of the milk, the dry mustard, 1 tsp. salt, and 1/2 tsp. pepper to the vegetables in the blender and purée until smooth. Transfer to a 3-quart saucepan and stir in the remaining 1 cup of milk and the thyme. Heat over medium-low heat until hot but not boiling, about 3 minutes.
  5. In a small bowl, mix the Cheddar and Parmigiano. Add all but 1/2 cup of the cheese to the sauce and stir until the cheese is melted. Add the sauce to the pasta and stir to combine.
  6. Transfer the pasta and sauce to an 8-inch square baking dish and sprinkle with the remaining cheese.
  7. Bake until heated through and the cheese is beginning to brown, 20 to 30 minutes.

 

Cilantro Peanut Pesto Pasta

When it comes to pesto, I tend to think only of the basil and pine nut variety.  This one is my favorite.  But there are so many combinations of herbs and nuts that you can use to make pesto!  I find basil and pine nuts to be on the pricier end of the spectrum, so using cheap ingredients like cilantro and peanuts make this a wallet friendly pesto as well as a delicious one.  The pesto is tossed with some linguine and shredded chicken to make for a complete meal.

My Everyday Food magazine on the iPad is proving to be quite the handy resource.  I can put the iPad in my cookbook holder.  I don’t have to print out the recipe, and I don’t have to have my big laptop next to the stove and sink.  In addition to being convenient, there are a lot of quick and simple recipes, like this one.

I didn’t change much about the recipe.  I used less pasta than the recipe calls for.  I did this for a couple reasons.  I’d rather have more stuff in my pasta dishes and less pasta.  Also, my pasta was a 1 pound package.  I’d rather use half and have enough to use later for another recipe instead of using 3/4 and trying to incorporate 1/4 into a meal.  I had some pesto left over, so I should have just used the 3/4 pound.

The recipe calls for 1/2 teaspoon red pepper flakes, but spice hasn’t been my friend lately.  So I left that out.  I used a little more ginger, added shredded rotisserie chicken for some protein, and used 2 tablespoons of soy sauce and found that to be plenty.  But start with 1 tablespoon, taste and adjust as you see fit.

Martha says you can use the entire bunch of cilantro, including the stems.  I’m not sure if the same is true for basil and parsley.  I would think parsley would be since the two are so similar (I’ve bought one instead of the other at the store on more than one occasion).  Basil, I don’t know.  But since basil leaves are so big it isn’t a difficult task to remove them from the stem.

This cilantro peanut pesto has inspired me to search out some other interesting pestos.  Here is a kale and walnut pesto from Lauren of Healthy Foods for Living.  And Cookie + Kate’s arugula and walnut pesto sounds amazing.

Cilantro Peanut Pesto Pasta

From Everyday Food

Ingredients

  • 1 bunch cilantro, 1/4 cup leaves reserved for serving
  • 1 clove garlic, smashed and peeled
  • 1 inch piece fresh ginger, peeled and cut into chunks
  • 2 tablespoons vegetable oil
  • 1 tablespoon toasted sesame oil
  • 1/2 teaspoon grated lime zest plus 2 tablespoons juice
  • 1 teaspoon light-brown sugar
  • 1/3 cup roasted peanuts, divided
  • 2 to 3 tablespoons low-sodium soy sauce
  • 1/2 to 3/4 pound spaghetti or linguine, cooked according to package instructions
  • 2 cups shredded chicken (optional)

Directions

  1. In a food processor, combine cilantro, garlic, ginger, vegetable and sesame oils, lime zest and juice, brown sugar, and 1/4 cup peanuts. Pulse until a coarse paste forms. Season with soy sauce and pulse to combine.
  2. In a large bowl, toss pesto with pasta.  Stir in shredded chicken.
  3. Roughly chop remaining peanuts and sprinkle over pasta along with cilantro leaves.

Basil Ricotta Pasta with Corn and Zucchini

The last meal I made from Martha Stewart Everyday Food was just ok, so I was a little apprehensive about this one.  It sounded like it had to be delicious, though.  Zucchini and fresh corn tossed with ricotta cheese, pasta and fresh basil.  It was a nice, light dinner served warm, but an even tastier lunch the following day right from the fridge.  This is a good summer pasta.

I changed some of the cooking methods.  The recipe calls for grilled zucchini left over from another meal, which is a great way to use leftovers, so use extra veggies if you have them on hand.  It also says to boil the corn with the pasta.  I just chopped the zucchini and sauteed it with the corn.  Basil and dill are the herbs in the recipe, but I just used basil.  I meant to add some fresh parsley, but forgot about it until my plate was almost clean.  I added some chopped grilled chicken Ben had made the night before.  I might serve this along side grilled chicken next time instead of mixing it in, at least the first night we eat it.  I think they would look good next to each other.  And then the chicken would have pretty grill marks and not look as pale and sad as it does in this picture.

The corn is wonderfully sweet and crunchy.  The basil is spicy and one of my personal favorite herbs for summertime.  The ricotta is not heavy or overwhelming, it just adds a light creamy coating to everything.  The only thing I found to be missing was salt.  I salted the pasta, salted the veggies and salted the sauce, but still I wanted more.  Now that I think about it, a nice squeeze of lemon juice might have done the trick.  Acid is important…at least that’s what they say on Top Chef.  So taste as you go along and definitely taste after mixing everything up to adjust as you see fit and let me know if you try lemon juice.

Here are some other changes.  I used bowtie pasta (and a little penne to make 3/4 pound) but I think you could easily get by with 1/2 pound of pasta.  Just throw in another zucchini or two and another ear of corn.  You can use fat free ricotta, but low fat might give you more of a creamy and substantial feel.  Grill the zucchini and the corn if you can.  While I loved the way the corn tasted I couldn’t stop thinking about how much better it would be with slightly charred smoky corn.  Grill it on the cob, then cut it off.  If you grill the zucchini, use a grill basket or cut the zucchini into long thick strips to grill it, then cut it into proper sized pieces after it cools a bit.

Does anyone have any great tricks for cutting corn from the cob?  I always make a ridiculous mess and throw bits of corn all over my kitchen.  Please advise.

Basil Ricotta Pasta with Corn and Zucchini

From Everyday Food

Serves 6

Ingredients

  • 1/2-3/4 pound short pasta, such as campanelle
  • 1 cup reserved pasta water
  • salt and pepper
  • 1 cup ricotta
  • 1/4 cup grated Parmesan, plus more for serving
  • 4-5 small zucchini, sliced and then quartered
  • 1 3/4 cups corn kernels (from 2-3 ears)
  • 1/2 cup fresh basil leaves, torn, plus more for serving
  • 2 cups chopped, cooked chicken (optional)
Directions
  1. In a large skillet heat a drizzle of olive oil over medium heat.  Add zucchini and corn and cook, stirring occasionally, for 5-7 minutes or until zucchini is slightly softened but not squishy.  Season with salt and pepper.
  2. Meanwhile, in a large pot of boiling salted water, cook pasta according to package instructions. Reserve 1 cup pasta water, then drain.
  3. In a large bowl, whisk together 1/2 cup pasta water, ricotta, and Parmesan. Add pasta mixture, zucchini, and basil, and toss to combine. Add more pasta water if necessary to create a light sauce that coats pasta. Season with salt and pepper and top with more basil and Parmesan.

Spring Tortellini with Asparagus, Peas, Goat Cheese, Pine Nuts & Mint

Do you think that’s a descriptive enough title?  Should I have also told you that it has salt in it?  Honestly though, I tried to shorten it, but I thought people needed to know what was in this perfect for springtime pasta right from the start.  So no need to read on for the recipe, just print it out, go to the store and make this for dinner.

I don’t get any cooking magazines other than Fine Cooking.  It isn’t loaded down with ads and is full of yummy recipes.  I bookmarked this one the first time I went through the issue.  It did not disappoint.  We ate it warm the first night and then a few days later as a cold pasta salad for lunch.  It was delicious each time.  The flavors are refreshing and light, a great option for a warmer weather pasta dinner.  It is a cinch to prepare since you use store bought tortellini.  The only work you have to do is cut the asparagus, mince the garlic, chop the mint and toast the pine nuts.  This meal came together incredibly fast.  So fast, in fact, that Carson wasn’t yet in bed by the time it was done so I had to let it sit for a while before we ate.

The only things I changed from the original recipe were using a little less olive oil in the sauce, adding a few extra peas (I love peas), using 2 packages of tortellini totaling 18 ounces (just 2 ounces more than called for) I used 1 package of cheese and 1 of Italian sausage.  I also used closer to 3 ounces of goat cheese (I love goat cheese).  Make sure to reserve the pasta water!  It makes a lovely sauce on this dish.

Spring Tortellini

From Fine Cooking Magazine

Ingredients

  • 1/4 cup extra-virgin olive oil
  • salt and pepper
  • 2 medium cloves garlic, pressed or minced
  • 1/8 tsp. cayenne
  • 1 lb. fresh cheese tortellini (or 2 9-ounce packages)
  • 1 lb. asparagus, trimmed of tough, woody stems, and cut crosswise into 1/2-inch pieces (leave the tips whole)
  • 1 1/2 cups shelled fresh peas (or thawed frozen peas)
  • 1/3 cup pine nuts, toasted
  • 1/4 cup coarsely chopped fresh mint
  • 2-3 oz. fresh goat cheese, softened
  • Freshly ground black pepper
Directions
  1. In a 6-quart covered pot, bring 3 quarts well-salted water to a boil over high heat.
  2. In a large bowl, combine the olive oil, garlic, cayenne, and 1/2 tsp. salt.
  3. Add the tortellini to the boiling water and cook for 3 minutes, then add the asparagus, and peas to the water and cook for an additional 2 to 3 minutes.
  4. Reserve 1 cup of the cooking water, then drain the pasta and vegetables and toss with the garlic-oil mixture. Add  the pine nuts, mint, and  goat cheese and stir until the cheese melts into a sauce, adding cooking water as needed to moisten the pasta.
  5. Season to taste with salt and freshly ground black pepper and serve.

Roasted Vegetable Pasta with Bacon and Parmesan

Once it starts to cool down just a touch, as in highs in the 80’s or so, I find that it is time for roasting vegetables at every possible chance.  I saw this recipe in the October issue of Martha Stewart, and immediately added the ingredients to my grocery list.

I changed a few things.  More bacon, of course.  I’m pretty sure I doubled it, but I wasn’t really keeping track.  I also roasted some brussels sprouts along with the other vegetables.  I didn’t think I liked brussels sprouts until about 5 years ago when my husband’s aunt cooked them for Thanksgiving.  It was a huge eye opener for me.  I guess I’d just always thought I was supposed to hate them, so I did, without any good reason.  Thank you, Lynn!  They might be one of of my favorite vegetables now.  I also opted to use medium pasta shells because I was not about to pay $8 for a bag of orcchiette.  Not going to happen, Martha.  I shaved big hunks of Parmesan into the pasta but I wished I’d grated at least some of it, as the recipe suggests.  It’s nice to get those big pieces of salty cheese, but I think smaller pieces that can make their way into the nooks and crannies of the pasta would’ve been better.  A few shaved pieces on top are all you need.

This was a lovely dinner.  A definite comfort food that fed 4 quite generously.  I will be making this again as the weather continues to cool off.  Enjoy!

Roasted Vegetable Pasta with Bacon and Parmesan

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 2-4 ounces bacon, preferably slab, chopped
  • 1 medium sweet potato, peeled and cut into 1/2-inch cubes
  • 1 small onion, thinly sliced
  • 1/2 head cauliflower, trimmed into 1 1/2-inch florets (about 2 1/2 cups)
  • 1 bag of brussel sprouts, trimmed and halved
  • Coarse salt and freshly ground pepper
  • 8 ounces orecchiette or other medium pasta shape
  • 3/4 cup finely grated Parmesan cheese (1 1/2 ounces), plus more, shaved, for garnish
  • 1/2 cup fresh flat-leaf parsley, coarsely chopped
Directions
  1. Preheat oven to 400 degrees. Heat oil in a small skillet over medium heat. Cook bacon until crisp, about 8 minutes. Transfer to paper towels using a slotted spoon. Reserve drippings.
  2. Toss sweet potato, onion, brussel sprouts and cauliflower with reserved drippings. Season with 3/4 teaspoon salt and 1/4 teaspoon pepper. Roast on a rimmed baking sheet, tossing halfway through, until tender and caramelized, about 35 minutes.
  3. Meanwhile, cook pasta in a large pot of salted water until al dente. Drain, reserving 1 cup cooking water. Return pasta to pot with cooking water, and toss with grated cheese and vegetables. Stir in parsley. Sprinkle bacon over top. Garnish with shaved cheese.

Freezer Meals

With baby countdown at 2 weeks and 1 day I felt it necessary to make some freezer meals for those days (of which I’m sure there will be many) that I don’t have time to cook a real meal.  I searched quite a few websites for recipes that would freeze and reheat well.  I cannot attest to their post-freezer goodness , but I did some taste testing along the way and I was pleased with the flavors and a little upset that I wasn’t going to be able to enjoy the food for dinner that night.

I didn’t want to make typical freezer meals.  Lasagna, chili and casseroles that use cans of cream of whatever soup were just not the kind of meals I was looking for.  Yes, I like to make things difficult for myself.  Yes, I am a bit of a food snob.  Ask me a year from now, and I think my love of convenience foods will have grown.  But since I have the time now, why not make something extra good?

Here is what I ended up with in my freezer.  Click on the meal for a link to the recipe.  The pastitsio and shepherd’s pie include freezing instructions.  I added my own for the chicken pasta.

Pastitsio – a layered Greek noodle dish with ground beef, tomatoes and bechamel sauce.  The beef layer is spiced with olives, oregano, cinnamon and oregano.

Chicken Florentine Artichoke Bake – a bowtie pasta casserole with chicken, artichokes, spinach, sun-dried tomatoes and cheese.

Shepherd’s Pie – Turkey, tomato, peas, corn and mushrooms topped with mashed carrots and potatoes.

These are not the quickest meals to get prepped for the freezer.  But the time you spend now will be time you save in a few weeks or a couple months when you go to enjoy the results of your hard work.  I made the pastitsio the other afternooon, I think it took me about an hour and a half to cook and clean up.  I made the chicken pasta and shepherd’s pie Saturday morning, and I think my total chopping, cooking, boiling, packaging and cleaning time was 3 hours.  Here’s my kitchen during its worst moment on Saturday.

I know some of you have now decided that I am crazy to have spent that much of my Saturday morning on this project, but it’s something I’d planned to do…and so I had to do it.  I also kind of like spending that time in the kitchen and having something to show for it.  It makes me feel productive, and it’s a lot more fun that organizing the stacks of paper on the desk in the office.  And look at my fully stocked freezer!  Two 9×13 pans and two 8×8 pans of food waiting patiently to be eaten.  Why does this kind of thing make me happy?

Here are a few quick notes and changes on these recipes.  Some changes were made because of personal preferences, others because I forgot to or chose not to buy an ingredient.  I am becoming more and more comfortable with improvising in the kitchen.  It makes life so much easier, and it saves money too.  A jar of sun-dried tomatoes was going to set me back $5.99…so I used some sun-dried tomato pesto that I already had.  It makes me feel so resourceful when I can do things like that.

Pastitsio:

  • Left out the red wine
  • Used green olives instead of Kalamata
  • Used only 4 tablespoons of butter, 1 cup of milk and 1 egg in the pasta mixture
  • Use a LARGE and DEEP pan, I did not have room in a regular 9×13 to fit all the sauce.  It broke my heart to pour that creamy bechamel down the drain.

Chicken Florentine Artichoke Pasta

  • Cooked 2 chicken breasts in a skillet and chopped it up to make 2 cups
  • Used a 12 ounce package of pasta instead of 8 ounce
  • Used 2 tablespoons of sun dried tomato pesto instead of the chopped sun dried tomatoes
  • Freezer Instructions: Bake without bread crumbs for 15 minutes, then with bread crumbs for 5 minutes.  Let cool completely, then cover with plastic wrap and a couple layers of foil.  When ready to bake, let it thaw in the fridge overnight, then bake @ 350 F covered with foil for 20 minutes and without foil for 15-20 minutes or until nicely brown on top.

Shepherd’s Pie

  • Used 6 carrots and 4 large baking potatoes which was enough to top 2 8-inch pans
  • Made one of my pans with cheese, and one without
  • Used 1 1/2 cups mushrooms, 1 1/2 cups peas and 1 cup corn in addition to the meat and tomatoes

When Ben and I get around to eating these over the next couple months I will give some feedback about how the thawing and re-heating goes.  If you try them in the meantime and bake them right away, please let me know how they turn out!

BLT Mac and Cheese

This obsession I have with macaroni and cheese may never end.  It is just too good.  How can you not love it?

My most recent mac and cheese adventure was a BLT version with bacon, leeks, tomatoes, colby jack cheese, and a toasted bread crumb topping.  While this did not quite live up to the deliciousness of other macs, it was still very tasty.  I liked the subtle flavor of the leeks, juicy tomatoes, salty bacon and creamy cheese.

The inspiration for this dish came while I was perusing recipes and found a BLT pizza that used arugala as the “lettuce” in the BLT.  I thought it could be changed a bit to make mac and cheese.  I searched BLT mac and cheese and found quite a few recipes, the top result being one from Rachel Ray.  It sounds pretty tasty, and I will probably try it sometime and see how it compares to this one.  She uses cream cheese in her recipe, and does not make a roux at all.  I like making the cheese sauce with the roux, milk and cheese, but maybe she’s on to something with the cream cheese.  I’ll let you know once I try it out.

All the recipes I found had a few basics in common.  All used bacon and tomatoes, of course, most used leeks, and arugala was the lettuce in most recipes that I found.  I could not find arugala at the grocery store, so my leeks became the “L” in this BLT.

Bacon, Leek and Tomato Macaroni and Cheese
  • 1 lb. short tubular pasta, such as penne
  • 12 slices of bacon
  • 4 tablespoons unsalted butter
  • 2 tablespoons flour
  • 1 cup whole milk
  • 12 ounces shredded cheese, cheddar, Monterey jack, etc
  • 1-2 garlic cloves, minced
  • salt & pepper to taste
  • 2 medium leeks, white and light green parts
  • 4 roma tomatoes
  • ¾ to 1 cup fresh bread crumbs
  • 3 tablespoons butter
  1. Preheat oven to 350 degrees.
  2. Cook the pasta according to package directions, drain and place cooked pasta in a large bowl; set aside.
  3. Cook bacon in a skillet over medium-high heat 8-10 minutes or until crisp. Remove bacon from skillet, leaving drippings in the pan, to paper towel-lined plate to drain and cool.  Chop bacon into ½ inch pieces then place in the large bowl.
  4. Slice leek in half lengthwise, then submerge halves in cold water to rinse out any dirt.  Remove from water, pat dry and slice into ½ inch pieces.  Saute the leeks in the skillet with bacon drippings over medium heat. Cook, uncovered, just until it softens up and place in the large bowl.
  5. Cut tomatoes into ¼ inch slices.
  6. In a sauce pan, melt 4 tablespoons butter. Once it’s completely melted, add the flour and whisk to create a roux.  Allow to just come to a boil and then slowly stir in the milk, then the garlic. Allow the milk to come to a simmer and thicken, whisking frequently to avoid clumps. Once it thickens up to coat the back of the spoon, turn off the heat. Carefully stir in the cheeses until melted. Add the garlic powder and salt & pepper to taste.
  7. Pour the cheese sauce over the pasta and other ingredients in the large bowl and mix well to combine.
  8. Spread half the pasta mixture into a pan, then layer half the tomato slices on top.  Cover with the rest of the pasta, then the rest of the tomatoes.
  9. In a small skillet, melt the 3 tablespoons of butter over medium high heat.  Add the bread crumbs and stir until the crumbs are slightly golden brown.  Sprinkle the bread crumbs on top of the casserole.
  10. Bake for 20 minutes until bubbly and the top has browned slightly.  Let rest for 5-10 minutes before serving.

Croque Monsieur Mac and Cheese

Macaroni and cheese has become one of my favorite things to cook and something that I can count on Ben being happy about having for dinner almost 100% of the time.  I love that there are endless options when it comes to this dish.  You can go plain and simple with traditional elbow macaroni and cheddar cheese.  You can mix things up and add chicken or ham for a meaty version.  This one with chicken was great.  Vegetables are another great addition.  This green chile mac and cheese was incredible.  I would like to try a mac and cheese with cauliflower or broccoli sometime.

This recipe pays tribute to the amazing French ham and cheese sandwich of the same name.  I’ve made croque monsieurs and madames and they are both delicious sandwiches, so there was no possible way that this could be anything less than incredible!  It was more than incredible.  It was life altering and something I will definitely make again, but not regularly since gruyere cheese is not exactly cheap.  I think it was something like $13.99 per pound at my grocery store, but can apparently set you back even more if you order it from this artisanal cheese site.  Yikes.  You could use Swiss cheese and it would be just as good.

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Butternut Squash Pasta with Bacon and Sage

Originally I made this pasta dish because I had leftover squash from the butternut squash spice cake.  In the future I will buy a butternut squash with it’s sole purpose being the foundation of this meal.  I was expecting something tasty, and I was not disappointed.  How can one go wrong with a pasta dish where bacon and sage are involved?  You can’t.

bpasta14

I found so many variations on butternut squash sauce for pastas.  At first I started to get an anxiety attack.  What is the BEST way?  Please!  Someone!  Just give me the all time best recipe so that I will stop wasting my time browsing recipe after recipe finding something about the ingredient list or preparation in each recipe to be lacking!  Then an ingenious idea came to me.  Would it be so wrong for me to take the things I liked best about all the recipes and make…my own recipe?  I keep getting braver and braver, people!  One of these days I will use nothing but pure instinct in the kitchen…someday.

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Easy Mac and Cheese with Chicken

There is something to be said for Kraft Mac and Cheese.  That’s right.  I said it.  Come on people.  You know you love it.  It’s the cheesiest and it doesn’t stick to your cookware like real cheese does.  I honestly and truly like, and sometimes I even crave the unnatural orange colored pasta dish in its blue box of goodness.  However, there are times when a girl needs to eat mac and cheese made from scratch.  This macaroni and cheese recipe comes from the Better Homes and Gardens website.

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I loved the crunchy breadcrumbs on top of this dish.  The sauteed onions and garlic mixed with tomato paste give the sauce a richer flavor that is more than just milk and cheese.  I used 2% milk and half swiss, half sharp cheddar with a great resulting flavor.  I cooked the chicken in chunks, but ended up kind of shredding it into smaller pieces before adding it to the cheese.  The recipe calls for penne or similar pasta, but I used traditional elbow macaroni.

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