I love food.

Mmmac and Cheese

2008-08-13T15:59:00.000-07:00

Your time: 1 hour
Your money: $15-$20

Mike's favorite food is macaroni and cheese so I have made a few versions to test his palette. This one came from his Mom and it's his favorite, and mine too. I guess nothing's better than Mom's cooking! It's creamy, but it has some bite to it. If you're willing to buy good cheese, you can't mess this one up. I don't think you need a picture, we all know what mac and cheese looks like, right?

One stick unsalted butter (8 tbs)
4 slices of white bread crusts, removed torn into 1/4 to1/2 pieces
5 1/2 cups milk
1/2 cup flour
2 tsp kosher salt
1/4 tsp ground nutmeg
1/4 tsp ground pepper
1/4 tsp cayenne pepper (or more for a kick)
4 1/2 cups grated sharp white cheddar cheese.
2 cups Gruyere cheese
1 lb. elbow macaroni

Preheat oven to 375 degrees. Butter a 3 quart casserole dish; set aside.

Place the bread pieces in a medium bowl. In a small saucepan melt 2T butter and pour over bread. Toss and set aside.

Warm mild in medium saucepan set over med. heat. melt the remaining 6 T butter in a high sided skillet over medium heat. When the butter bubbles, add the flour. Cook, stirring 1 min.

While whisking slowly, add hot milk a little at a time to keep mixture smooth.

Continue cooking, whisking constantly until the mixtures bubbles and becomes thick, 8 to 12 min.

Remove the pan from the heat. Stir in salt, nutmeg. both peppers, 3 C Cheddar cheese, 1 1/2 C Gruyere. Set cheese sauce aside.

Cover large pot of salted water and bring to boil. Cook Macaroni until outside is done and inside is undone. Transfer to colander, rinse under cold running water and drain well.

Pour mixture into casserole. Sprinkle with remaining cheese and bread crumbs over the top. Bake for 30 mins or until golden brown on top. Place on rack and let sit for 5 minutes.

This makes great leftovers. It's really good mixed with pesto too! (I got that tip from my manager, Jason-his blog is linked on my page).

Unadulterated No-Bake Cookies

2008-08-13T15:41:00.000-07:00

Time: 10 minutes
Dough: You should have everything already

I've tried many no-bake cookies in my life, thanks to our church's propensity towards potlucks, and these are the best I've had yet. This came from my friend Jamison's family, and I'm pretty sure she (and these cookies) are the reason for my freshmen 15. These no-bakes are just plain chocolate, but I've added 1/4 cup of peanut butter and they turn out great too.

Ingredients:
2 cups sugar
1/3 cup cocoa
1/2 cup milk
1/2 cup butter
1 tsp vanilla
1/2 tsp salt
3 cups old fashioned (REAL) Oatmeal

In a saucepan combine 2 cups sugar, 1/3 cup cocoa, 1/2 cup milk, and 1/2 cup butter. Turn heat on to med - high and bring it to a boil. Take off heat and add 1 tsp. vanilla, 1/2 tsp. salt and 3 cups of oatmeal. Stir all together. On a cookie sheet covered with wax paper place drops to form cookies. Put in fridge to set, eat when hardened (or in the freezer if you're impatient). Sometimes they are hard to get off of the wax paper. The best way I've found to pry them off is to pull the wax paper taught around each cookie as you do it.

A Note on No Bake Cookies

2008-07-06T22:35:00.001-07:00

I know no-bake cookies are not the classiest or most refined dessert, but they have gotten me through many a' late invites to bbq's, ward activities, and the likes. I have one tip to making good no-bakes: Use REAL old-fashioned oats. If you use the quick oats you'll just end up with a chewy, classless cookie, and no one will like you or your cookies! It had to be said.

Cinnamon Rolls

2008-07-06T21:32:00.000-07:00

Time: 2 hours (1 and 1/2 rising time)
As with all cinnamon rolls, they are labor-intensive, but worth it.

Cost: I'm sure you have the ingredients

I've tried one other recipe, but this one is much better. The dough turns out perfectly flaky, and I like how simple they are without frosting. Mike thought differently. I think guys think 'the more sugar the better.' So word to the wise: if you are making these for a gaggle of cub scouts, make an ample amount of cream cheese frosting to plaster on top.
This makes roughly 20 medium-sized rolls.

This is Paula Deen's recipe which I tweaked a little bit. And this is a stock photo, not my own. So what I'm saying is-you didn't even need to visit my blog to get this recipe, but I sucked you in!

Dough:
1/4-ounce package yeast
1/2 cup warm water
1/2 cup scalded milk
1/4 cup sugar

1/3 cup butter or shortening (shortening works best)
1 teaspoon salt
1 egg
3 1/2 to 4 cups all-purpose flour

Filling:
1/2 cup melted butter, plus more for pan
3/4 cup sugar, plus more for pan
1/4 cup brown sugar
2 tablespoons ground cinnamon
3/4 cup raisins, walnuts, or pecans, optional

Glaze:
4 tablespoons butter
2 cups powdered sugar
1 teaspoon vanilla extract
3 to 6 tablespoons hot water

Heat oven to 350 degrees.

In a small bowl, dissolve yeast in warm water and set aside. In a large bowl mix milk, sugar, melted butter, salt and egg. Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle. Knead dough on lightly floured surface for 5 to 10 minutes. Place in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours (place bowl on top of a towel or wooden cutting board, not a cold granite counter top).

When doubled in size, punch down dough. Roll out on a floured surface into a 15 by 9-inch rectangle. Spread melted butter all over dough. Mix sugar and cinnamon and sprinkle over buttered dough. Sprinkle with walnuts, pecans, or raisins if desired. Beginning at the 15-inch side, role up dough and pinch edge together to seal. Cut into 15-20 slices.

Coat the bottom of baking pan with butter and sprinkle with sugar. Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes. Bake for about 30 minutes or until nicely browned.

Meanwhile, mix butter, powdered sugar, and vanilla. Add hot water 1 tablespoon at a time until the glaze reaches desired consistency. Spread over slightly cooled rolls.

You can feel this one going straight to your buns!

Buffalo Drumsticks

2008-03-09T21:33:00.000-07:00

Bones: $6 (so cheap!)
Time it will take: 1 1/2 hours (prep included)

These are so good...they're fried, so of course they're good! I didn't have any chicken wings so I used drumsticks-they ended up perfect. This sauce is a heavenly spicy kick for these fried niblets (this recipe makes a medium spicy sauce).
Recipe modified from: http://allrecipes.com/Recipe/Restaurant-Style-Buffalo-Chicken-Wings/Detail.aspx

You'll Need:

oil for deep frying (fill 1 inch of pan)
1/2 cup butter
1/2 cup hot sauce
Ground black pepper
1/2 teaspoon garlic salt
1/2 cup flour
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
10 drumsticks

Directions:
Combine flour, paprika, cayenne pepper and salt on a plate to dredge drumsticks. After coating each drumkstick, place them in a glass casserole dish and cover with the remaining flour mixture. Refrigerate for 45 minutes. Heat a deep pot of oil about 1 inch deep for 10 minutes. Place drumsticks in oil with tongs and allow to fry for 10 minutes or until golden brown, turning halfway through. In a saucepan, heat hot sauce, butter, garlic salt and pepper just until fully combined. Remove drumsticks from oil and place on plate covered with paper towel to absorb oil. Pour sauce over wings and serve. These go great with Ranch dressing for dipping.

Lemon Basil Pasta with Salmon

2008-03-09T21:10:00.000-07:00

Cost: $10
Time: 20 minutes

I took this recipe directly from the Food Network: Giada's Spa Weekend Episode. It is light, healthy and fresh. It is really easy to put together and makes a nice little presentation. Summer is coming and this salmon would be great grilled!

You'll Need:

1/2 pound whole-wheat spaghetti pasta
1 clove garlic, minced
2 tablespoons extra-virgin olive oil
1 tbs trans fat free butter substitute
1/2 teaspoon salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1 tablespoon olive oil
4 (4-ounce) pieces salmon
1/4 cup chopped fresh basil leaves
3 tablespoons capers
1 lemon, zested
2 tablespoons lemon juice
2 cups fresh baby spinach leaves

Do This:
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and transfer to a large bowl. Add the garlic, extra-virgin olive oil, butter substitute, salt, and pepper. Toss to combine.

Meanwhile, warm the olive oil in a medium skillet over medium-high heat. Season the salmon with salt and pepper. Add the fish to the pan and cook until medium-rare, about 2 minutes per side, depending on the thickness of the fish. Remove the salmon from the pan.

Add the basil, capers, lemon zest, and lemon juice to the spaghetti mixture and toss to combine. Set out 4 serving plates or shallow bowls. Place 1/2 cup spinach in each bowl. Top with 1/4 of the pasta. Top each mound of pasta with a piece of salmon. Serve immediately.

YUM!

Chocolate Molten Lava Cakes

2008-01-30T19:50:00.000-08:00

Prep Time: 2 1/2 hours
Cook Time: 20 minutes
Cost: $5

These individual cakes have a gooey inside. They are great with ice cream because they make their own chocolate sauce. These turned out more like a souffle in the center. I loved them though because they weren't too sweet.

You'll Need:
12 tbs butter
3 oz. quality milk chocolate, chopped
3 oz. quality dark chocolate, chopped
3 eggs
1 cup sugar
1 tsp vanilla extract
1/2 tsp salt
1/4 cup cornstarch, sifted

In the microwave, melt chocolate and butter in a bowl, stirring occasionally to reduce clumps. In a separate bowl, mix together eggs, sugar salt and vanilla. Add cornstarch until well blended. Gradually add in chocolate mixture to egg mixture. Cover and refrigerate for 2 hours.

Preheat Oven to 350 degrees.
In a muffin tin (springform muffin tin works best), fill each cup about 3/4 full. Fill remaining cups with water for even cooking.
Bake for 10 minutes before turning pan, then cook another 10 minutes or until cakes appear muffin-like. Use a knife to loosen edges from pan and place cakes immediately into serving bowls. Serve with ice cream.

Tortilla Soup

2008-01-30T19:21:00.000-08:00

Prep Time: 30 minutes
Cook Time: 3 hours
Funds: $25

This recipe is compliments of my sister, Rachael. We served this when 4 friends came over and still had plenty left for the next couple of days. We served it with a romaine lettuce salad with black beans and cilantro ranch dressing (literally cilantro and ranch dressing food processed).

You'll Need:
2 large cans whole peeled tomatoes
1 large yellow onion, chopped
1 bunch fresh cilantro
2 1/2 cartons chicken broth (approx 40 0z.)
5-7 chicken breasts (raw), cut into strips
4 cloves minced garlic
1 tbs cumin
1 tbs garlic salt
1 tbs salt
1 tbs pepper

Toppings:
Mozzarella Cheese (part skim, low-moisture)
Chopped Cilantro
Sour Cream
Tortilla Strips (refer to taco salad recipe)
Chopped Avocado pieces

Sautee onions and garlic in a frying pan until onions appear translucent. Then puree in food processor with cilantro (3/4 of bunch). Add 1 1/2 cans tomatoes and blend again. Once blended, transfer mixture to a saucepan. Cook over medium heat until tomato, onion mixture appears to be a darker red.
In a crockpot, mix tomato mixture with chicken broth. Add seasonings. Allow to simmer for 2 hours. Add raw chicken 30-40 minutes before serving.
Add more seasonings to taste.

Serve with cheese, chopped cilantro, tortilla strips and avocado pieces.

Spinach and Sun-dried Tomato Pork Chops

2008-01-30T19:05:00.000-08:00

Time needed: 30 minutes
Money, honey: $12
All I have to say is...AMAZING! I got this recipe directly from Giada De Laurentiis on the Food Network website. I saw her make it one day and I decided to try. Seriously, its not very hard to make, but so rich and good. I served it atop wild mushroom couscous from a box!

You'll Need:
1 tablespoon olive oil, plus 1 tablespoon
2 cloves garlic, minced
6 sun-dried tomatoes, diced
1 (10-ounce) bag of frozen spinach, thawed and excess water squeezed out
1/2 teaspoon salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1/4 teaspoon dried thyme
1/4 cup (2 ounces) goat cheese
1/3 cup reduced-fat cream cheese
4 (4-ounce) center-cut pork chops
1 1/2 cups chicken broth
1/2 lemon, zested
2 tablespoons lemon juice
2 teaspoons Dijon mustard

Warm the 1 tablespoon olive oil in a medium saute pan over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add the sun-dried tomatoes, spinach, salt, pepper, and thyme. Cook until combined, about 2 more minutes. Transfer the mixture to a medium bowl. Add the goat cheese and the cream cheese. Stir to combine and set aside.

Use a sharp knife to cut a pocket into the thickest portion of the pork chop. Stuff each pocket with 1/4 of the spinach and sun-dried tomato mixture and close the pork around the stuffing. Season the outside of the pork with salt and pepper.

In a small bowl combine the chicken broth, lemon zest, lemon juice, and mustard.

Warm the remaining 1 tablespoon olive oil in a large, heavy skillet over medium-high heat. When the pan is hot add the pork. Cook until golden and cooked through, about 4 minutes per side. Transfer the pork to a side dish and tent with foil to keep warm. Add the chicken broth mixture to the skillet over medium-high heat. Scrape up the brown bits from the bottom of the pan as the chicken broth simmers. Reduce the broth by half to make a light sauce, about 8 minutes. Spoon some sauce over the pork before serving.

Serves 4

Pesto Goodness

2007-11-30T22:44:00.000-08:00

Time it took me: 5 minutes
Money, Money: $7
This is basic pesto sauce that can be used for pasta, pizza, chicken...or just about anything. I love anything with pesto in it-you will definitely be seeing this used in many further recipes. Stay tuned for Pesto Gelato, or maybe not.

Now, this isn't the most appetizing photo, but it depicts my handy tip--Pour Pesto into an ice cube tray and freeze, then wrap each Pesto Pop individually. They are each a serving.

You'll Need:
4 oz basil leaves, stalks removed and torn into pieces
1/2 tsp salt
1/2 tsp ground pepper
3-4 cloves garlic crushed
2 oz pine kernels or walnuts
6 tablespoons grated Parmesan/Romano mix
1 1/4 cup olive oil

Puree all ingredients in a blender, salt and pepper to taste, then pour into ice cube tray.

I think I doubled this recipe to fill one ice cube tray. I bought a crate of basil from the grocery store. (the pesto has lasted us 2 months...and still going)

Cranberry Sauce

2007-11-20T20:11:00.001-08:00

How long it took me: 15 minutes

Cost: $3
This is a very basic cranberry sauce. Its not too sweet and oh so easy to make.

Mike is a hand model in his spare time.

You'll Need:
12 oz bag cranberries
1 cup sugar
1 cup water
2 1/2 tsp orange peel (zested)
1/2 tsp Kosher salt

In a frying pan, bring all ingredients to a boil and reduce heat after cranberries have burst. Simmer for 15 minutes. Refrigerate in tupperware or festive mold. Keeps for about a week, unless frozen.

Velvety Squash Soup

2007-11-20T19:35:00.000-08:00

Time it took me: 1 1/2 hours
Funds needed: $7
I was really nervous to see if this would actually turn out...and taste good. Although it took some elbow grease and time, I was surprised by the results-it was pretty dang good. I happened to have made cranberry sauce early for Thanksgiving so I served it on sourdough bread to go with the soup. Mike's comment on the meal: "Wow, this is a perfect fall meal."

Recipe taken and adapted from Cooking Light (November 2007)

You'll Need:
1 butternut squash
1 acorn squash
Cooking Spray
2 cups chopped onion
2 tsp olive oil
5 cups fat-free, less sodium chicken broth
2/3 cup apple cider
2 tablespoons molasses (I used honey and brown sugar)
1 tsp curry powder
3/4 tsp salt
1/8 tsp ground red pepper (I used red pepper flakes)
2/3 cup half-and-half
1 tsp dried thyme

Preheat oven to 425 degrees.
Cut each squash into half; discard seeds and membranes. Coat cookie sheet (with lip) with cooking spray. Place squash face down. Combine oil and onions, tossing to coat. Spread onion mixture around squash on pan. Bake for 45 minutes. Let cool before handling. Scoop squash pulp from skins. Place onion and squash pulp in a pot. Stir in broth and the next 5 ingredients (through pepper); bring to a boil. Reduce heat and let simmer for 5 minutes. Place half of soup mixture into a blender. Remove the center piece of blender and place a kitchen towel over hole to allow steam to escape. Puree until smooth. Repeat with 2nd half of soup mixture. Return all of puree into a pan; whisk in half-and-half and let simmer for 5-10 minutes, add thyme, salt and fresh ground pepper to taste.

Serves 8

I roughly cut the recipe by 1/3. I reserved a third of the squash pulp and blended it with salt and pepper and a little olive oil to use for squash ravioli. I am freezing it until I decide I'm ready for more squash! It will make it a lot less labor-intensive, that's for sure.

Oatmeal Chocolate Chip Cookies (with Coconut)

2007-11-20T18:25:00.000-08:00

How long it took me: 10 min prep
Cost: Everything you already have in your cupboards
This is my friend Amy's recipe. I'm glad she gave it to me, because anyone who's ever tasted these loves them. I've tweaked the recipe just a little bit so they don't end up flat.

You'll Need:
2 cup flour (actually, just a little less)

1 tsp baking soda

1 tsp salt

1 cup butter

1 cup sugar

1 cup light brown sugar (packed)

2 tsp vanilla

2 large eggs

3 cups chocolate chips

1 cup shredded coconut

3 cups old fashioned oatmeal uncooked

Preheat oven to 350 degrees.

Beat butter, sugar, brown sugar, and vanilla. Add eggs. Add flour mixture (flour, soda, salt.) Add chocolate chips and coconut, then add oatmeal until blended.

Bake 10-12 minutes or until golden brown.

Avocado Grapefruit Salad

2007-11-14T21:23:00.001-08:00

How long it took me: 20 minutes
How much moolah: $6

Recipe modified from a recipe on the Food Network

You'll Need:
2-3 chicken breasts
1 tbs Dijon mustard
2 tbs cup freshly squeezed lemon juice
1 1/2 tsp kosher salt
3/4 tsp freshly ground black pepper
1/4 cup good olive oil
2 ripe Hass avocados
1 large red grapefruit
1 bag of salad (I'm a big fan of the mixed greens with added herbs)

Place the mustard, lemon juice, salt, and pepper in a small bowl. Slowly whisk in the olive oil until the vinaigrette is emulsified.
Season both sides of thawed chicken breasts with kosher salt and freshly ground pepper, then coat with mustard sauce, leaving half of sauce to baste chicken while grilling. Cook chicken on an indoor grill or in a pan. Cut into pieces.
Cut avocado into thin slices or pieces. Peel grapefruit and divide into small sections (make sure all the white pith is removed).
Place bed of lettuce on plates and top with chicken, avocado and grapefruit and salad dressing (I highly recommend store-bought creamy poppyseed dressing)

Overall, Mike and I really liked this salad. I might serve it with soup and bread...because lets be honest-who just eats a salad for dinner?

-H-O-M-E-

2007-10-20T00:00:00.000-07:00

As requested by Rachael. This is our apartment.

Corn Tomato Basil Salad

2007-10-07T20:33:00.001-07:00

How long it took me: 40 minutes
Cost: $10
This is my mother-in-laws recipe, and its amazing. Hands down my favorite pasta salad! She usually makes it without chicken and uses it as a side dish. I just added chicken...and bam-its a main course.

You'll Need:
1 lb medium shell pasta
2 chicken breasts, cut into chunks
1 tsp rosemary
1 tsp thyme
1 tsp minced garlic
Coarse Salt
1/4 cup extra virgin olive oil
1 1/2 cup chopped onion
2 1/2 cup corn kernels (4 ears)
Freshly ground pepper
Large pinch crushed red pepper flakes
1 pint cherry tomatoes, halved
1/2 cup torn basil leaves
1/2 cup fresh flat-leaf parsley leaves
1/2 cup freshly squeezed lemon juice
4 ounces goat cheese, crumbled

Bring large pot of water to boil. Add pasta and generous amount of salt. Cook until soft, but firm. Drain and run under cold water. Set aside.
Season defrosted chicken with salt, pepper, thyme and rosemary.
In a large skillet heat oil and begin to cook chicken. Add onions and cook until translucent. Add corn, season with salt pepper and red pepper flakes. Cook until color is set and corn is heated through. Remove and let stand until cool.
In a large bowl combine pasta, corn mixture, tomatoes, basil, parsley, lemon juice and cheese. Toss to combine, and adjust seasoning to taste.

Serves 4 to 6.

Taco Salad with Cilantro Ranch

2007-09-24T11:00:00.001-07:00

How long it took me: 20 minutes
Cost: $10

If you've ever been to Bajio or Cafe Rio, then I think you will be a fan of this salad. I wanted to recreate my favorite salad from their menu and I think I succeeded. The ranch dressing is so good, and I know my ranch!

This recipe serves two.
You'll need:
1/2 lb ground beef
1/2 packet taco seasoning
Your favorite Ranch dressing
1/4 cup cilantro, chopped
1 tbs Tapatio Sauce
4 cups lettuce
1 avocado, diced
1 tomato, diced
1/2 cup grated cheese
1 tortilla
Olive Oil
Garlic salt

Tortilla Strips: Preheat oven to 425 degrees. Cut tortilla into thin strips with a pizza cutter. Place in rows onto a cookie sheet. Drizzle with olive oil and sprinkle with garlic salt. Bake for 4 minutes, at most, or until they appear crispy.
Beef: Cook ground beef in a sauce pan, drain. Follow seasoning packet instructions and let stand. Dressing: In a blender, combine ranch dressing, tapatio sauce, and cilantro. Puree for 30 seconds.
Put it all together: Mix the salad, cheese, avocado, tomato and ground beef. Place on plates, drizzle with dressing and garnish with tortilla strips.

Ciabatta Burgers and Pinto Salsa Salad

2007-09-15T22:33:00.000-07:00

How long it took me: 40 Minutes
Cost: $18
Seriously, this is a good burger. My husband loved it!

Burgers

You'll Need:
1 lb Ground Beef
4 Ciabatta or Foccacia squares
2 cups Arugula
4 Slices of Havarti Cheese
10 Mushrooms, sliced with stems
1/2 cup Mayonnaise
2 tbs Lemon Juice
1/2 Clove Minced Garlic
Salt and Pepper

Mayonnaise Mixture: Mix Mayonnaise, lemon juice and minced garlic until creamy.

Burgers: Combine ground beef, salt and pepper together. Form 4 patties. Grill or fry in pan until cooked to desired doneness. Add cheese slices and cook until melted. On a plate, coat mushrooms in olive oil and salt and pepper. Over low-to-medium heat allow to cook until slightly tender.
Put it all together: Spread mayonnaise over buns. Make a bed of arugula on bun. Set burger with mushrooms on top, and you're in business!

Pinto Salsa Salad

You'll Need:
1 small clove garlic
3 tbs lime juice
2 tsp salt
1/4 teaspoon chili oil or powder
1/4 cup olive oil

1 Can Pinto Beans, rinsed and drained
1 1/3 cups fresh corn kernels
1 Red Bell Pepper
1/4 Cup small red onion, finely chopped
Salt
Pepper
2 tomatoes, diced without seeds
1 Avocado, diced
1/4 cup chopped fresh cilantro

Dressing: Smash the garlic clove (I use the jarred kind, already minced), and pinch of salt until it becomes a thick paste. Whisk in lime juice, salt, chili oil and olive oil.

Salad: Toss the beans, corn, bell pepper, and onions. Add dressing until coated evenly.
Fold in tomatoes, avocado, and cilantro. Salt and pepper to taste and serve.

This makes a good size salad. We saved the leftovers and ate it as a dip with tortilla chips the next day.