Curried Chicken Salad

I had forgotten how much I love curry seasoning until recently. Now that I've remembered, I've been using it in a lot of things. Recently, Adam and I went on a "Walking Food Tour" of Knoxville and LOVED it - such a fun, unique thing to do, and it introduced us to a lot of local restaurants that create incredible dishes using local ingredients and local talent. We got to sample dishes from each place and discovered some great new eateries we vowed to revisit soon. It was a lot of fun, and during the tour, we encountered a place that served curried chicken salad, and I decided that I needed to learn to make that on my own - it is fabulous! This is simple, especially if you have shredded chicken on hand, and it would be great in a lot of different lunch mediums - lettuce cups, pitas, wheat bread, or even an english muffin. Yummy! (Adjust all amounts to taste!)

2 Tbsp. mayonnaise
1 Tbsp. curry powder
1 c. shredded, cooked chicken
1/2 c. chopped celery
1/4 c. chopped cashews
1/4 c. raisins
1/4 c. chopped scallions
Salt and pepper, to taste

In a medium mixing bowl, mix together mayonnaise and curry powder. Add remaining ingredients. Serve on sandwiches or lettuce wraps.

Chocolate Delight

This is a recipe that reminds me of my grandfather, Bill. He always loved this dessert, and my family loves it similarly. It is very easy and very few ingredients.

Chocolate Delight

1 c. self rising flour
1/2 c. margarine or butter, melted
1/2 c. chopped toasted pecans
1 c. powdered sugar
8 oz. cream cheese, softened
9-oz. container Cool Whip
2 small boxes chocolate pudding, prepared according to package directions

Preheat oven to 350° F. Combine flour, margarine, and pecans until crumbly. Pat into bottom of greased loaf pan; bake 15 minutes. Combine powdered sugar, cream cheese, and 1 c. Cool Whip. Spread over cooled crust. Spread pudding over cream cheese layer. Spread remaining Cool Whip over pudding. Refrigerate at least 4 hours. Note: Can use 16-oz. container Cool Whip and split between cream cheese layer and top layer. If you use this variation, use only one box of chocolate pudding.

Miso Soup

Adam introduced me to miso soup when we very first started dating (5-1/2 years ago!!), and though it took some time for me to get used to it, I have grown to love it. It's incredibly healthy, and always relatively reasonably priced. Unfortunately, when we moved to Tennessee, we realized that there are very few restaurants around that sell miso, and not all of it is good, so I set out to make my own homemade miso. For someone who isn't very comfortable with true Asian cooking, this was a BIG task! Fortunately, it ended up being ridiculously easy. Because we don't have an Asian grocery nearby, I ordered everything off asianfoodgrocer.com. The food was reasonably priced, you can pay through your Amazon account, and shipping was pretty quick (I ordered late Friday night, and it was there by the following Friday afternoon). I ordered one large container of white miso paste, 5 packets of bonito flakes (way over-ordered - probably could have used 2-3 for the amount of miso I have), one package of wakame and one package of konbu. (I also hit order *twice*, so if anyone in Tennessee is interested, I would be happy to sell my excess!)


Miso Soup

1 large strip konbu
1 Tbsp. bonito flakes
1/4 c. miso paste
1 c. firm tofu, cubed
1/2 tsp. dried cut wakame
1 tsp. chopped scallions

In a stock pot, cover konbu with 4-5 c. cold water. Bring to a simmer; remove konbu. Remove from heat, add bonito flakes, and steep 1 minute. Strain out bonito flakes. Whisk in miso paste. Add tofu and wakame; simmer 2 minutes. Garnish with scallions.

Roasted Mushrooms

These mushrooms are absolutely DELICIOUS. If you like mushrooms, it's definitely worth a try - this blows sauteed mushrooms out of the water! They're simple and easy - and the best part is that they're even more hands-off than sauteed mushrooms are! They don't even need to be turned.

Roasted Mushrooms

1 lb. mixed mushrooms (oyster, shiitake, cremini), tough stems removed, sliced
1 Tbsp. olive oil
Salt and pepper
1 tsp. fresh thyme
1 Tbsp. butter

Preheat oven to 325° F. On a lined baking sheet, toss mushrooms with olive oil. Sprinkle lightly with salt and pepper, then evenly sprinkle thyme over mushrooms. Slice butter into small cubes and evenly distribute over mushrooms. Roast 20-25 minutes.

Shrimp and Grits

We're loving shrimp right now.  Especially when you buy it frozen at $5 a pound, whoohoo!  Give this one a try, even if you think you don't like grits (as my sweetheart thought before he tried this dish)!  It is killer delicious, relatively healthy (look for "Lite Polska Kielbasa" made by Hillshire Farms) and comes together so quickly.  You won't regret this one! 

1 Tbsp. canola oil

1 turkey kielbasa sausage, sliced into rounds

2 scallions, chopped

1 clove garlic, minced

8 oz. fresh mushrooms, sliced

Salt and black pepper to taste

1 lb. medium shrimp, peeled, deveined

1/2 c. low-sodium chicken broth

1/2 tsp. cayenne pepper

1/2 c. quick-cooking grits

1/4 c. shredded sharp Cheddar cheese

Heat oil in a large cast-iron skillet or sauté pan over medium-high heat until lightly smoking.  Add kielbasa; cook a few minutes, until lightly browned.  Add scallions, garlic, and mushrooms.  Season with salt and pepper to taste.  Cook until mushrooms are lightly browned, 3 to 4 minutes.  Add shrimp and continue cooking until shrimp are just pink and firm to the touch.  Stir in broth and cook another 3 minutes, until liquid has reduced by half and shrimp are fully cooked.  Meanwhile, cook grits according to package directions, salting generously.  When thick and creamy, add cheese and season to taste with salt and pepper.  Divide grits and shrimp mixture among 4 bowls.

Shrimp Rolls

Delicious, easy, quick (cooked, eaten, and cleaned up in 20 minutes), reasonably priced, and easy to make for just one or two if you buy frozen shrimp and portion out.  We bought "Extra Large" frozen shrimp (31-40 per pound... Not large by this girl's standards, but whatevs.  $5/lb is fine with me) and portioned 6 shrimp per roll.  These are an excellent summer dish when you want something light with a little mayo, but not your greasy, nasty, overloaded-with-mayo potato salad.  Give these a shot - you won't regret it!  

1 lb. medium shrimp, peeled, deveined

2 celery hearts, diced

1/4 c. minced red onion

2 Tbsp. mayonnaise

1-2 Tbsp. lemon juice

Salt to taste

4 high-quality hot dog buns, toasted

Bring a small pot of water to boil.  Drop in shrimp, remove from heat, and let sit for 6-8 minutes.  When shrimp are pink and firm to the touch, drain and cool.  Mix together remaining ingredients.  Divide the shrimp mixture among the hot dog buns and serve immediately. 

Italian Subs

Sooo yummy.  Sinfully delicious and insanely easy.  Just pick up a few deli meats (it's way cheaper than getting 4 packages of presliced meats, since you only need 1/4 lb. of each) and a loaf of french bread, and you're pretty much on your way.  LOVE this recipe!  (We skipped the onions, but feel free to stick 'em in if you like.  Also, we added WAY more vinegar than oil.  Yum!) 


1/2 large onion, thinly sliced

12-inch loaf soft Italian bread

5 Tbsp. red wine vinegar

5 Tbsp. extra-virgin olive oil

Kosher salt and freshly ground pepper

1/4 lb. deli-sliced provolone cheese

1/4 lb. deli-sliced Genoa salami

1/4 lb. deli-sliced boiled ham

1/4 lb. deli-sliced mortadella

1/4 lb. deli-sliced capicola

1/2 head iceberg lettuce, finely shredded

1/4 to 1/2 c. pickled banana peppers (optional)

3 plum tomatoes, thinly sliced

1-1/2 tsp. dried oregano

Soak the onion slices in a large bowl of cold water, 15 minutes.  Meanwhile, split the bread lengthwise, then pull out some of the bread from the inside.  Mix together olive oil, vinegar, and oregano; sprinkle half over the bottom of the bread.  Season with salt and pepper.  Layer cheese and meat on bread.  Drain onion and pat dry.  Top the meat with the onion, lettuce, banana peppers, and tomatoes. Season generously with salt and pepper.  Drizzle the cut side of the bread top with the remaining oil-vinegar mixture, then place on top of the sandwich.  Cut into 4 pieces.

Spaghetti and Seriously Awesome Meatballs.

Try them.  SOOOO worth your time.  Serve with any pasta you like - but I prefer Dreamfields (super healthy and low carb without tasting low carb!).   If you like, add a handful of grated Parmesan to meatball mix.

1¼ lbs. ground sirloin
2 tsp. Worcestershire sauce
1 egg, beaten 
1/2 c. Italian bread crumbs, a couple of handfuls 
1/4 yellow onion, finely minced
2 cloves garlic, chopped 
Salt and pepper 
1/2-1 c. beef stock
1 jar spaghetti sauce (whichever brand you prefer)

Mix beef and Worcestershire, egg, bread crumbs, onion, garlic, salt and pepper. Roll meat into 1½-inch medium-sized meatballs.  Heat a medium pan over medium-high heat.  Brown meatballs on all sides (no oil needed).  When sufficiently brown, add beef stock, cover, and allow to steam 10 minutes or until brown all the way through.  Add spaghetti sauce and allow to warm through.  Serve over hot cooked spaghetti.

Loaded Mashed Potatoes

Absolutely. Delicious.  Seriously - you need to give these a try.  If you're not into the individual ramekins you can always just put it into one smaller baking dish and have everyone dish up for themselves.  Also, while I'm usually opposed to the kind of dishes you have to cook once and then cook again, this is totally worth it.  It's not that big of an effort.  Plus, you can totally make these ahead and refrigerate them until you're ready to bake, which is extra nice if you're dealing with company.  Besides, the presentation is gorgeous!  One side note on bacon: if you're concerned about the horrible-ness of bacon, especially its fat content - check out Center Cut Bacon.  I was shocked to learn that 3 (count 'em, THREE!!!) pieces of cooked, center-cut bacon only have 8% of your daily saturated fat content!  (a.k.a., each slice is 1/3 the fat of a normal slice.)  Compare that with 1/4 c. shredded cheddar jack cheese, which has 30%!!!  Bacon is NOT that bad!  Especially when you're spreading it across 4-6 servings... seriously!  Especially for the flavor boost.  Give it a shot!

Finally, I only give the ingredients without the specific measurements because most people know how to make mashed potatoes, and some people like them thinner while others like 'em thicker.  It's up to you.  Make them how you like them, then add in the toppings... you'll love them!  Comfort food at its finest.

Loaded Mashed Potatoes

4-6 large russet potatoes, peeled, cubed

Milk

Butter

Sour cream

Shredded cheddar jack cheese

Salt and freshly ground black pepper

2-3 strips bacon, cooked and crumbled

Chives, snipped

Preheat oven to 350° F.  In a large pot of boiling salted water, cook potatoes until fork-tender.  Drain water and return potatoes to warm pan.  Allow to dry a few minutes, then add milk, butter, sour cream, 1/2 c. cheese, salt, and pepper to taste.  Mash to desired consistency.  In 4-6 buttered ramekins, spoon 1 serving of mashed potatoes.  Sprinkle more cheese, crumbled bacon, and snipped chives over top.  Place ramekins on a lined baking sheet.  Bake for 5-8 minutes, or until cheese is hot and melted.  

Lemony Shrimp Scampi Pasta

I love Shrimp Scampi, but I could never find one that didn't include a ton of butter or white wine (which I don't like to buy because I hardly ever use it, so it's kind of a waste of money).  This is SUCH a delicious dish, and is really quite healthy!  Be sure you add the pasta back to the sauce and let it fully absorb before you serve it.  Also, if you have large cloves of garlic, you can cut it down to 3-4.  6 large cloves is quite a lot!  Finally, when you make the shrimp stock, save half of it and freeze to use next time.  The second preparation goes a lot quicker that way.  :)  Serve with a green salad or some roasted broccoli.  Delish!  There are never any leftovers in my house!  Up the "healthy" factor by using whole wheat or Dreamfields pasta, and turn down the butter just a bit.  Such a great dish overall!  Give it a try - you'll be SO glad you did!

Lemony Shrimp Scampi Pasta

6 garlic cloves, pressed or grated

2 lemons, zested and juiced

5 Tbsp. olive oil

1 tsp. red pepper flakes

Kosher salt and freshly ground black pepper

3/4 pound medium shrimp (21 to 25), peeled, deveined and butterflied (reserve shells)

1/4 onion

3/4 lb. thin linguini

2 Tbsp. butter

1 small bunch parsley, leaves chopped

In a bowl, combine the garlic, zest and juice of 1 lemon, olive oil, red pepper flakes, salt and pepper, to taste, and the shrimp. Set aside.

Meanwhile make a quick shrimp stock: In a small pot, over medium heat, add the shrimp shells and onion.  Cover with water and bring to a boil.  Reduce the heat and simmer for 20 minutes.  Strain into a bowl and discard the shells and the onion.  Bring a large pot of water to a boil over high heat and add a generous amount of salt.  Add the linguini and cook until just tender, 2 minutes less than instructed on the package.  Drain and reserve 1/2 c. cooking water.

Heat a skillet over high heat.  Add the shrimp and cook until they turn pink and start to caramelize, about 3 minutes.  Remove the shrimp from the pan to a plate and add the remaining marinade.  Let cook a few minutes then add about 1 cup of shrimp stock and about 1/2 cup pasta water.  Continue to cook until sauce reduces by half.  Add the zest and juice of the remaining lemon, the butter and the parsley and stir to combine.  Adjust seasoning with salt and pepper, to taste.  Add in the shrimp and pasta and toss to combine with the sauce.  Turn out into a serving bowl and serve immediately.  

Chicken Pot Pie Soup

I've taken a semi-hiatus from cooking. I am making my comeback, and remembering why, exactly, I love cooking so much. For me, there's nothing better than cooking. I can't even explain it. Seeing the raw ingredients turn into something incredible. Seeing the whole be infinitely better than the parts. Feeding my friends, family, and loved ones delicious and healthy meals that are good for the body and soul. Doing my best to eat deliciously on a budget. Finding and using ingredients I've only read about in books. Tasting something for the first time and feeling a little bit of heaven. I have never understood when people don't feel the same way about food.

Anyway, here's a delicious and healthy meal. It is pretty price-conscious (you you can put as much or as little chicken as you want, and the vegetables are usually cheap as long as you get the asparagus on sale). You can adjust all amounts as you please, and adding an extra celery stalk here and cup of stock there really adds up and can make a HUGE pot of soup. (Leftovers are delicious.) Don't leave out the poultry seasoning - it makes a big difference. This is great for cold nights, and it comes together so quickly. Enjoy!

Chicken Pot Pie Soup

1 Tbsp. extra-virgin olive oil
2 Tbsp. butter, cut into pieces 
2 russet potatoes, peeled and diced
1 medium onion, chopped 
3 celery hearts, finely chopped 
2 carrots, peeled and diced 
1 dried bay leaf
Salt and pepper 
1 tsp. poultry seasoning 
3 Tbsp. all-purpose flour 
6 c. chicken stock 
1½ lbs. chicken tenders, chopped 
1 small bunch pencil asparagus, cut into 2-inch pieces 
1 c. frozen peas, a couple of handfuls 
2 to 3 Tbsp. fresh tarragon, 4 to 5 sprigs, chopped

Heat a large, deep skillet or a medium soup pot over medium high heat. Add olive oil and butter. When butter is melted, add potatoes, onions, celery and carrots. Add bay leaf; season veggies with salt, pepper and poultry seasoning, cook 5 to 6 minutes to soften them a bit. Add flour and cook 1 minute; whisk in wine and cook 1 minute. Add stock and bring to a boil. Slide in chicken and cook 5 minutes. Stir in asparagus and cook 3 minutes more. Turn off heat and add the peas and tarragon. Stir to combine. Let heat and serve!

Note: Serve with bread, if you're so inclined. Adam loved a marbled rye with it, but any good bread will do.

Philly Cheesesteak Burgers

I love sauteed onions and peppers. I'm really not sure why, but I just love them. I'm always trying to find ways to incorporate them into a meal (even breakfast!). I love Philly Cheesesteaks, but I think it's a huge pain to try to prepare the meat (buy it, wrap it, freeze it, shave it - in theory)... so, how could I eat onions and peppers without having to make a philly cheesesteak?

The answer came to me in a culinary vision: Philly Cheesesteak BURGERS. Why haven't I ever heard of these before?! Anyway, they're delicious. Relatively easy, pretty messy - but what delicious food isn't?!

Give these a try! Saute a big pan of onions, peppers, and mushrooms - whichever type you prefer. (I used yellow onions, green bell pepper, and cremini mushrooms.) Make yourself a burger in whatever manner you prefer (I broil them with a touch of Montreal Steak Seasoning), and add provolone cheese on top. Toast your buns, and prep them for the burger - I think every Philly should have mayo, lettuce, and tomato, but I really like my veggies. Assemble the burger and enjoy. I served it with fresh boiled corn on the cob and it was a gigantic hit!

Double-Crust Jumble Berry Pie

Confession: I've never made a pie before. Well, before I made this one, anyway.

So my dad really loves pie (that was the standard dessert at his house, so there's a real element of comfort for him) and I love buying fruit at Costco and Sam's. It's got this ridiculous Siren Song... it's so beautiful and shiny and those deep beautiful colors and such reasonable prices and just think of ALL the endless possibilities! .... sooo, I always have lots of fruit in the summer. But unless you eat only fruit (hello, "skitters" as they say in The Grapes of Wrath!) or you have a (usually unhealthy) fruit dip for encouragement, you need another vessel to get the fruit to your mouth.

Enter the Double-Crust Jumble Berry Pie.

Made with strawberries, blackberries, and blueberries (though you could really add any fruit you like), my dad declared this one of the best pies he had EVER eaten. That's a pretty big statement coming from a man who grew up on pie. The best part? It's easy. And I mean... EASY. Even for someone who had never made a pie before!

Give this baby a shot! You (and those who eat with you) will be glad you did. And if you, too, answer to the siren song of the fruit section at your local wholesaler, you'll feel much better about your purchases. :)

Double-Crust Jumble Berry Pie (adapted from Fine Cooking)

1 c. sugar
2 Tbsp. cornstarch
2 Tbsp. quick-cooking tapioca
1/4 tsp. salt
6 c. washed and dried mix of blackberries, blueberries, raspberries, and quartered strawberries
1 Tbsp. unsalted butter
1 pkg. refrigerated pie dough (2 9-inch rounds)

In a large bowl, mix together sugar, cornstarch, tapioca, and salt. Add the berries and toss until berries are evenly coated. Meanwhile, line glass pie plate with one round of dough. Pile berries into dough-lined pie plate, sprinkling any remaining dry ingredients on top. Dot surface with butter, cover berry mixture with second pie crust, and seal edges.

Cut 5 or 6 slits in the top crust to let steam escape while cooking. Place pie in refrigerator 15-20 minutes; heat oven to 400° F. Put pie on a baking sheet and bake for 15 minutes; reduce temperature to 350° F. Continue baking until crust is golden and the filling juices that are bubbling through the vents and edges are thick, glossy, and slow, another 50-60 minutes. Cool the pie completely, then reheat slices slightly before serving.

Note: You can make your own pie crusts if that's your thing. As for me, it's not quite my "thing" yet - but when I get good at it, I'll let you know, and share my secrets.

Finals Food

It happens to the best of us. It's at this time of year that I start throwing things together in an attempt to get some sort of nutrition in as I cram for finals. 

If you find yourself in a bind and knowing you need to eat more healthy foods (let's face it, we all need extra help... Cafe Rio can only provide so much nutrition), give these a whirl. I promise they're quick and easy, and give you at least a serving of vegetables. Clean-up is quick too.

Chicken and Biscuits Casserole

1 can cream of mushroom soup
1 c. sour cream, divided
2 c. chopped cooked chicken (if using raw, allow to bake for 45-60 minutes and drop biscuits on top after 15-20 minutes)
16-oz. pkg. frozen mixed vegetables
1 c. shredded mild cheddar cheese
2 c. Bisquick mix
6 Tbsp. milk

Preheat oven to 375° F. In a 9x13 dish, mix soup and 1/2 c. sour cream, then add chicken, veggies, and cheese. Mix together Bisquick, 1/2 c. sour cream and milk to form stiff dough; drop into 6 mounds over chicken mixture. Bake 35 minutes, or until biscuits are golden brown and chicken mixture is hot and bubbly.

Chicken and Biscuits Casserole

Sausage Omelette

(Brown country sausage with chopped onions and peppers; add beaten eggs and allow to set; fold onto plate and immediately put cheese on top to melt.)

Potato Chowder - Slow Cooker!

This potato chowder is amazing for two reasons: it's incredibly delicious, and it's incredibly easy. (Not everything has to be healthy, right? Especially when it's comfort food? ...that's what I tell myself anyway. And besides, this iteration is WAY healthier than so many other potato chowder recipes!)

Whenever I know I'm going to have a long day and I won't want to cook at the end of it, I get this started in the morning. It needs to cook for at least 8 hours, but it's so worth the wait!

Serve this delicious chowder with pepper, shredded cheese, crumbled bacon (I cook mine in the microwave for easy cleanup and fat drainage), and snipped chives for that mild onion flavor.

While I LOVE this soup in the winter or on a cold rainy day, there's NEVER a day that I make it and wish I had made something else. By the way, for those following the picky palate of my brother, he LOVES this one. (It probably has something to do with the bacon, but hey - he still loves it!)

If you have any leftovers, they're delicious the second day. Past that I wouldn't know - they don't last around here!

Slow Cooker Potato Chowder

8 c. peeled, diced potatoes (about 5 large russet potatoes)
1/3 c. chopped onion
3 (14-oz.) cans chicken broth
1 can cream of chicken soup
Pinch salt
1/4 tsp. pepper
8-oz. package cream cheese, cubed
Bacon (cooked and crumbled), shredded cheese, and snipped chives, for garnish

In a slow cooker, combine the first 6 ingredients. Cover and cook on low for 8-10 hours or until potatoes are tender. Add cream cheese; stir until blended. Turn slow cooker to high for 15-20 minutes to help melt cream cheese. Garnish with bacon, cheese, and chives, if desired.

Homemade Oatmeal - with pictures!

So I'll admit upfront that oatmeal just doesn't photograph well. But is delicious and healthy (except when you choose the mix-ins that I do!) and I'm convinced that seeing pictures will make you want to try it. :)

Start with steel-cut oats - look for them in a package like this, or find them in a bulk bin.

This is what steel-cut oats look like - not exactly what you're used to!

Mix 1 1/2 oz. oats and 3 oz. water in a small saucepan and simmer for about 20 minutes with a pinch of salt.

Pick your mix-ins. I, for one, like my breakfast to taste like dessert, apparently.

Oh, my.

Finished product.

Try it - you will NEVER go back to that packaged stuff again!

Homemade Oatmeal

3 oz. (1/2 c.) steel-cut oats (NOT ROLLED!)
12 oz. (1 1/2 c.) water
1-2 Tbsp. butter or cream
Pinch salt, or to taste
Toppings/Mix-ins (brown sugar, maple syrup, raisins, chopped apples, cinnamon sugar, sliced strawberries or peaches)

Mix oats and water. Bring to a simmer and simmer, covered, for 25 minutes, stirring occasionally. Add butter and desired mix ins and enjoy!

Rigatoni with Spicy Tomato-Vodka Sauce

This is a celebration of Meatless Mondays! I'm really loving cutting the meat out of my diet once a week - I feel so much healthier and have a little more of a spring in my step on those dreary days. It also encourages me to eat lots more fruits and veggies.

This is a really delicious recipe but it is so spicy! If you're feeding little ones or if you aren't keen on heat, go easy on the red chile flakes. Also, you can cut the vodka out of this meal with absolutely no problems.

Serve with a simple salad and crescent rolls for a quick, easy, filling meal.

Rigatoni with Spicy Tomato-Vodka Sauce

2 cloves garlic, minced

3/4 tsp. crushed red pepper flakes; more to taste

2 Tbsp. extra-virgin olive oil
28-oz. can crushed tomatoes

3 Tbsp. vodka

1/2 c. freshly grated Parmigiano Reggiano

1/4 c. chopped fresh parsley (can use curly or flat-leaf)

3 Tbsp. heavy cream

1/2 tsp. kosher salt

1/2 tsp. freshly ground black pepper

3/4 lb. rigatoni (about 4 cups)

Bring a large pot of well-salted water to a boil. Meanwhile, in a large saucepan over medium-high heat, heat the garlic and red pepper flakes in the oil until they’re fragrant and sizzle steadily for about 30 seconds. Add the tomatoes and their juices and the vodka, and bring to a boil. Then reduce the heat to a steady simmer, cover with the lid slightly ajar, and cook to intensify the flavors and reduce the sauce slightly (by about one-quarter), 10 to 15 min.

Stir in 1/4 c. Parmigiano, parsley, cream, salt and pepper, and more red pepper flakes if you like. Simmer to incorporate the cream and reduce the sauce slightly, about 5 min. Reduce the heat to low, cover, and keep warm.

Meanwhile, cook the pasta to al dente, 10 to 12 min. Drain well and return the pasta to its pot. Add the sauce, set the pot over medium heat, and cook, stirring, to let the pasta absorb some of the sauce, 1 min. Serve immediately with the remaining 1/4 c. Parmigiano, and extra parsley.

Italian Mini Meatloaves with Mac & Three or Four Cheeses

This is a really delicious way to incorporate some veggies into your burgers, and this is a quick meal, too. Plus, you'll be so amazed at how easy it is to make homemade macaroni and cheese. This one adds the extra special touch of herbed breadcrumbs on top, and then broiled to toast them. Yum!

Homemade mac and cheese with herbed breadcrumbs

Mini-meatloaves with onions, peppers, garlic, breadcrumbs, tomato paste... yummm!

Seriously, so delish! These meatloaves don't need ANY ketchup. :)

Italian Mini-Meatloaves

1 1/3 lbs ground sirloin
1 large egg, beaten
2/3 c. Italian bread crumbs
3/4 c. grated parmesan, divided
1/2 small green pepper, chopped
1 small yellow onion, finely chopped
4 cloves garlic, chopped
3 Tbsp. tomato paste
Salt and pepper
2 Tbsp. extra-virgin olive oil

Preheat oven to 425° F. Place meat in a bowl. Make a well in meat. Fill well with egg, bread crumbs, 1/4 c. parmesan, green pepper, onion, garlic, tomato paste, salt and pepper. Mix meat and breading, and form 4 individual oval meat loaves, 1 inch thick. Coat loaves with olive oil and arrange on a baking sheet. Roast 18-20 minutes.

Italian Mac and Three Cheeses

1 lb. dried cavatappi pasta
2 Tbsp. butter
2 Tbsp. all-purpose flour
2 c. milk
2 c. shredded sharp cheddar cheese
1/2 c. shredded asiago cheese

1/2 c. freshly grated parmesan cheese
Salt and freshly ground black pepper
1/2 c. Italian bread crumbs
2 Tbsp. extra-virgin olive oil
2 Tbsp. fresh chopped thyme leaves
2-3 Tbsp. chopped rosemary leaves
1/4 c. chopped flat-leaf parsley

Put a large pot of water on to boil. When boiling, salt water generously and add pasta. Cook until al dente. Melt butter in a saucepan and add flour. Whisk in milk and bring to a bubble. Thicken milk, 2-3 minutes. Add cheeses: cheddar, asiago, parmesan and 1 tsp. black pepper. Stir to melt cheeses (not with a whisk). Add salt to taste. Drain pasta; combine with melted cheese sauce and transfer to a 9x13 baking dish. Place bread crumbs in a bowl and add olive oil and herbs. Top pasta with bread crumb mixture. Place under a broiler and brown breadcrumbs, 2-3 minutes.

AJ's Baked Potatoes

I've posted this recipe before, but now you get to see the pictures! The orange in the background is a salad heavily dosed with shredded carrots (gotta make up for the barbecue covering my baked potato). These are delicious, quick, and easy!

My potatoes were little guys and I was hungry, so I made two. :)



Mmmm. And then you mix up the sauce and the shredded pork....

Do you see the cheese underneath? There's also butter and s&p, but you can't see that.

Heaven.

Try this for the manly man in your life.

BBQ Baked Potatoes.

1 pkg pork short ribs
1 bottle Famous Dave's Rich & Sassy BBQ Sauce
4-6 Idaho potatoes, scrubbed clean
Salt and Pepper
Toppings: Shredded cheese (whatever your favorite is), Sour cream, Butter, Chives, BBQ sauce

In the morning, throw all the ribs and 1-1.5 cups BBQ sauce into a slow cooker (eyeball measurement - enough to cover ribs). Turn to LOW and cook 7-8 hours (up to 9-10 if needed). 1 hour before you're ready to eat, sprinkle the potatoes liberally with salt and pepper (may need to wet potatoes to get S&P to stick), wrap in foil, and bake in a 500* F oven for an hour. 15 minutes before potatoes are done, pull the ribs out and shred, discarding fat. (You can skip this step if you're feeling lazy, and just let everyone shred their own.) Add another 1/4-1/2 c. BBQ sauce if needed. There are two ways to serve:

Martha Stewart way: Once potatoes are done, allow to cool. Cut tops off potatoes, scoop out flesh, mix with toppings and BBQ, stuff into potato, add more toppings on top, replace potato top, and bake at 350* for another 10-15 minutes or until heated through.

Sarah way: make a "Build Your Own" potato bar. Set everything out and let everyone go to town building their own.

Grown-Up Grilled Cheese

I love a good grilled cheese. Sometimes there's nothing better than a simple few pieces of white bread and a Kraft single. But on cold winter days, I absolutely love a grown-up grilled cheese.

Start with a loaf of rye bread.

Add a few pieces of good yellow cheddar (I use Boar's Head Vermont Yellow.)

Add a few pieces of sliced pickle. (I take a whole Claussen kosher dill and slice it thin.)

Top it with a buttered piece of rye. (I also use whole grain mustard on one side... lots of it.)

Toast to golden brown perfection.

Add fruit, to make yourself feel better about all that cheese.

Cut in half, so you can see the gorgeous melted cheese.

Enjoy.