Fontina Mac & Cheese with a Warm Brussels Sprouts Salad

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https://serenityspaonline.com/cckm3py8yjp I know, I know. There are too many decadent not-springy dishes, but I’ve been a bit backlogged. This is worth it. Maybe we all will keep needing a little comfort here in Boston. The recent Boston Marathon events have shaken me. I work in large scale athletic fundraising events (not as large as the marathon) and it all hits close to home. I’m guiltily reminded that I said a few weeks ago that “this is almost the worst thing that could happen” when one of my sites bumped me for another event. No, that is not the worst thing that could ever happen. I’m mixed between whining that it isn’t fair, that this is a time honored tradition, it is inspiring/impressive/astounding and feeling so badly for people doing a really positive thing. The logistics in me feels for the BAA who will forever be changed.

Mr. J works just blocks away, on the same street, and I was just paralyzed by ‘what could be.’  I was so thankful to get home, together, and just process. It was scary to wonder if it was better to stay put or to go to a huge train station. Knowing the cell towers were off made it more nerve wracking. Social media luckily allowed me to see the runners I knew were safe and the event staff I know made it home ok.

Now onto the food. When everything else is uncertain dinner is exactly what I need. I planned to make some really good mac and cheese but I was thinking of topping it with Lay’s new Cheesy Garlic Bread flavored chips, but the grocery store was totally sold out for several weeks. (Yes, this crossed my mind a few times so I gave in trying to make it happen.) Unsurprisingly, there were plenty of chicken & waffle flavored chips? I thought those were too weird, even for me, so I ended up with some interesting looking Feta & Rosemary flavored Cape Cod chips instead.

While I was exploring the chip aisle, I knew something healthy but interesting should go with this. Like something green. Enter: brussels sprouts!
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Warm Brussels Sprouts Salad

Ingredients:

https://www.ngoc.org.uk/uncategorized/future-events/kja7ykom 3 cups raw brussels sprouts
2 tbs creamy stone ground mustard
1 tsp garlic, chopped
1 tbs red wine vinegar (or cidar vinegar)
2 tbs butter
Salt & pepper

Directions:

https://gungrove.com/23f8kn0e Trim brussels sprouts at end and tear of petals, discarding the very center
In a flat pan, over medium low heat, melt butter, mustard, garlic, and vinegar for 1-2 minutes.
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Bring pan to medium and add in the brussels sprout petals.
Stir and cook for another 2-3 minutes.
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Sprinkle with salt and pepper before serving.
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The warm brussels sprout salad has some creaminess from the butter and some tang from the mustard. I think the flavors are light and delightful. This would go with anything. The centers of the brussels sprout is the bitter part so this dish comes out mild and fresh.

I think this sauce would be really good on roasted broccoli or carrots too.

Fontina Mac & Cheese topped with Potato Chips

Ingredients:

https://www.chat-quiberon.com/2024/01/18/ucfmvybdoc 1/4 cup butter
1/4 cup flour
3/4 lbs pipette pasta
8 oz fontina, chopped/shredded
8 oz sharp cheddar, chopped/shredded
2 tbs Parmesan, grated
1 egg yolk
1 cup low fat milk
3/4 cup half and half
salt & pepper
1 cup crushed potato chips (or breadcrumbs)

Directions:

Buy Diazepam 15 Mg Over medium low heat, add butter and flour to a medium saucepan.
While butter and flour form a roux, let it turn from bright butter-yellow to summer-tan-sandish color to cook the flour taste out.
Boil water for the pasta.
Add milk and cream, stirring to smooth out.
Cook pasta to al dente being careful not to overcook.
Add cheeses, reserving 1/4 cup of each for later.
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Stir/whisk until creamy and smooth.
Preheat oven to 375 degrees.
Add drained pasta to the cheese sauce saucepan stirring to incorporate.
Add egg yolk and remaining cheese (this is where you get some stringy/gooey parts).
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Pour into a greased baking dish.
Top with breadcrumbs or crushed chips on the top.
Bake for 20 minutes.
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http://www.wowogallery.com/vmysk1y2sv The mac and cheese was so good. The egg yolk and dynamic cheeses make this creamy and decadent. Sometimes I add a squirt of dijon mustard but I didn’t want it to seem too matchy-matchy to my brussels sprout salad.

https://manabernardes.com/2024/qeumww6kgc I love mixing cheeses. Fontina is mild and nutty. Parmesan adds a subtle saltiness but isn’t the best melting cheese. The chips had a great herby flavor without being quite as fake flavored as it could be.

https://fireheartmusic.com/1vt25cmc Let’s just let it go that Lay’s decided to make Chicken and Waffle flavored chips. Some things will never be forgotten, but yeah, I think we should all forget that these chips happened. mmmk?

Cheeseburger Calzone

Buy Real Soma Online 2

Let’s start the week off right. Let’s talk burgers…no calzones. Seriously, this is just pure goodness whichever way you look at it..

Buy Diazepam Next Day Delivery This was delicious, and fresh, and comforting all at the same time. I was thinking back to when I messed around with a biscuit crust for a burger pizza (it was a no-go, seen here).  ‎It was pizza topped with salad. It was a good idea, but needed a re-do. I made a big mac pizza here, but it wasn’t quite what I wanted.
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Ingredients:

https://equinlab.com/2024/01/18/d2bmxtovmw 3/4 pound ground chicken
1 ball pizza dough
12 oz shredded cheddar melting blend
1 large tomato, chopped
2 cups spinach, chopped
3 tbs ketchup
1 tbs mayo
1 tbs relish
1/2 tsp garlic salt
1 tsp sesame seeds

Directions:

Preheat oven and pizza stone (if using one) to 400 degrees.
In a skillet, over medium heat, brown ground chicken until cooked through.
Mix in 1/4 cup of cheese. Stir.
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Whisk together ketchup, mayo, relish, and garlic salt, or shake in a glass jar.
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Spread pizza dough out into a large circle. Lay it onto the pan/stone off center (off center so it is loaded up and not moved, only closed)
Layer cheese, ground chicken, spinach, tomatoes. Dab with special ketchup sauce.
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Repeat for 2 layers (or until layer ingredients run out).
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Stretch pizza dough “overhang” across to meet the other side and close up.
Pinch edges together.
Slice a few vent slits into the top of the calzone.
Bake 10 minutes.
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Remove, brush with olive oil and shake sesame seeds onto the top.
Return to the oven, baking for another 15 minutes, or until golden brown.

https://www.ngoc.org.uk/uncategorized/future-events/g6097srnl7c cheeseburg_calzone_cut_590_390

https://www.chat-quiberon.com/2024/01/18/8ealtbv4o The dough provides the perfect crispy pseudo-burger bun. The meat mix with cheese in it was great. I think it would have been too dried out without the cheese. I like the spinach in there or arugula would be good. These two greens are so good cooked that I can’t quite picture other greens, but some lightly dressed on the side could be fresh and bright.

Calzones have some great pre-prep opportunities. The whole thing could be made and baked for only 10 minutes to firm up. Then heated for 15 minutes before serving. The meat/cheese mix and special sauce could be prepped the night before too, to speed up dinner prep. At this time of year, I like all the help I can get for dinner 😉

Kitchen Confidential by Anthony Bourdain

https://masterfacilitator.com/fe838zl89dt 0

Kitchen Confidential by Anthony Bourdain is my most recent foodie reading.

https://www.prehistoricsoul.com/fphun1uwgi Anthony Bourdain can definitely rub people the wrong way. I have this likeable/badass impression of him. To me, he seems like the kind of person who you wannnnnt on your side and you’ll have his support for life. I also think if you cross him you should just disappear on your own.
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He reminds me of my old 7th grade math teacher everyone was terrified of. She actually was pretty fun, and she loved me. I think with her help, it was the first time I ever understood math. Those who hadn’t earned any compassion from her, dreaded her voice and class

https://space1026.com/2024/01/o3xbawuye Do you agree? Is he obnoxious or likable to you?

https://gungrove.com/vwgus2jcz1x I read Kitchen Confidential and loved it. He writes like he talks! I have loved No Reservations for years and I can’t bear to see him at a judging panel on The Taste, that is not how I picture him. This account of the ‘Adventures in the Culinary Underbelly’ gives some good background to his interesting ways, the lessons he’s learned, and where he’s come from.

https://modaypadel.com/z2de6m4c5b He writes, travels, and eats. I loved learning that he got his start in Massachusetts! He was trained at culinary school before that was such a thing. He started out so young and so enthused. He has such a way to describe some of those unique moments.

I really felt like his first few endeavours were good reminders about growth and progress with successes scattered in. I bet looking back he appreciates those opportunities for what they were, even now that he’s a big shot.

I haven’t worked in many restaurants, but the two I spent some time in definitely helped me picture this culture of the different cultures and the hierarchy behind kitchen doors. It is true! A restaurant and catering company I worked at was known for Jewish specialties that the neighborhood swore by. Who made ‘em? A Chilean guy was the only one allowed to make those matzo balls and noodle kugel. The seasonal fried clam and ice cream shack had a group of guys who couldn’t get drivers’ licenses but where somehow all related or connected. Those guys were much harder workers than some of the slacker 16-year-olds who hadn’t ever used a broom before.
kitch_conf_425_290(I loved his passage, especially since I love pirates)

There were moments when I wanted to cheer right along with what he says. He reminds diners that eating Sunday brunch somewhere that isn’t a breakfast place means the B-team, not the famous Saturday night dinner chef, is whipping up your eggs benedict. Also, that the specials are either something the chef came up with to help with food costs or, it is something the chef would like to move along out of the walk-in before it goes bad. SO TRUE!

I think he’s a bit introspective by nature, but I enjoyed that. He dabbled in some intense habits which he references on his shows too. It is probably a good perspective (and PSA) for young cooks who are having that much fun, spending all their money, and who can be great, if they just know what the heck is happening around them.

Google just showed me it was a short TV series circa 2005 with Bradley Cooper. Umm Bradley Cooper in the kitchen? Yes please! Excuse me while I search Netflix for it…

Spinach and Artichoke Pockets

I love creamed spinach as an ingredient. It has tons of flavor and is great for a sauce and for serious color. I used it in place of sauce in deep dish pizza. This time I thought it would help make spinach and artichoke dip. I baked it into puff pastry pockets to turn dip into dinner!

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Ingredients:

1 pkg creamed spinach
2 cups artichoke hearts
2 tbs garlic, chopped
1 tbs cream cheese
1 cup fresh spinach
4 slices fresh turkey/4 chicken tenders, pre-cooked
1 cup shredded mozzarella/shredded monterey jack
salt & pepper
1 sheet of puff pastry

Directions:

Sautee artichoke hearts in a large pan over medium heat for about 2 minutes.
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Preheat oven to 375 degrees.
Add creamed spinach, garlic, cream cheese, and fresh spinach to the pan. Stir and cook for 5 minutes.
Chop and add pre-cooked turkey/chicken, cooking for another 3-5 minutes.
spin_art_pan_590_390
Roll out puff pastry from ¼ inch thickness to ⅛ inch (sheet should almost double in size)
Cut puff pastry into squares. Lay out if forming into pockets. Or lay into ramekins/muffin tins.
Fill each with spinach/artichoke mixture.
spin_art_filled_590_390
Add shredded cheese and fold/close.
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Bake for 20 minutes, until golden brown.
spin_art_baked_590_390

This was such a fun and different kind of dinner. I made these pockets into ramekins so I didn’t have to worry if they exploded. Smaller ones would be fun for a party.
spin_art_inside_590_390

The turkey I had wasn’t in tip-top shape (it lived in the freezer for a bit) so I figured it’s only use could be cooked into something. It added a bit of protein but wasn’t a crucial addition.

https://sieterevueltas.net/rb59k450nu Any other apps turned dinner ideas out there?

Pan Seared Scallops

Today I have a quick restaurant-style dinner. Pan seared scallops are such an easy preparation. They require so few ingredients and cook perfectly. I upped the ante with a really easy sauce too.

scallop_plate_590_390
Ingredients:
3-4 sea scallops per person
3/4 cup wheat flour
1/2 tsp garlic powder
salt & pepper
2 tbs whole grain mustard
1 tsp butter
splash milk
1 tsp cream cheese

Directions:
Heat a heavy pan over medium heat and drizzle with olive oil and butter when warmed.
Mix flour, garlic powder, and salt/pepper.
Toss scallops into seasoned flour and sear in the pan for 2 minutes per side.
scallop_pan_590_390
While the scallops are cooking, heat mustard, butter, milk, and cream cheese over low heat.
Serve scallops with creamy mustard sauce.

The scallops are slightly sweet with a slight crunch on the outside. The butter flavor they are cooked in plays off the mustardy sauce for a subtle flavor.

scallop_plate_590_390
I love scallops prepared this way. They’re easy (as in less than 10-minutes of cooking) and are full of flavor. I served them with roasted broccoli and polenta cakes. It felt special for such a simple dinner.

Polenta Cakes, Leftover Remix

I told you just how much polenta I had leftover when I made Chorizo and Polenta. If you missed it, there was a LOT of polenta. I decided to flavor up the leftovers and make them into cakes.

I feel so accomplished using leftovers. This post is a bit delayed, but better late than never, right?
chorizo_polenta_polenta_590_390

Ingredients:

2 cups prepared polenta
¼ cup white wine
3 tbs butter
2 tbs grated Parmesan
2 tsp chopped basil
2 tsp chopped garlic
salt & pepper
⅔ cup Panko breadcrumbs
½ cup seasoned breadcrumbs

Directions:

I warmed it slightly (since it had become one with the shape of the container since I made it a few days prior).
Mix in wine, butter, Parmesan, basil and garlic.
polenta_cake_bowl_590_390
Heat a heavy skillet with ¼ inch of vegetable oil, over medium low heat
Mix breadcrumbs, Panko, salt and pepper in a shallow bowl/plate.
Raise oil temperature to medium.
Form polenta into patties and cover with breadcrumbs.
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Drop a pinch of polenta mix into the oil to be sure it bubbled immediately.
Pan fry each cake until golden brown.
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Cover or keep warm in the oven until serving.
polenta_cake_plate_590_390
Let’s recap. I made 2 cups of polenta which ended up being 6 servings when I made Chorizo & Polenta. Now I made about 4 more servings of polenta into cakes. That is exactly how much polenta you get using 2 cups of dried polenta.

March Recap

How is it April already? March is over? I’m not ready for April. Then it will be May and I’m certainly not ready for May. March is a month that is scary that it is over, but man, I don’t want to do it again. I had a doozy at work. The worst thing that could have happened, happened. As we say while working in events “it wasn’t my fault, but it is still my problem.” Ugg. I’m tired just thinking back. I think we’re on the up-and-up. I think I fixed it. This just wasn’t supposed to be the site and vendor I had to worry about. Guess ya never know.

March was a good month. My birthday was delicious and left me feeling really special. It was definitely a happy one. This cake could make anything happy, but you know what I mean
bday_cake_590_390
I blogged about a lot of smoothies this month. Peanut Butter & jelly smoothie was a hit on pinterest. I made an amazing Mocha Nut Smoothie with nutella and coffee #ohhmygoodness. Here are some Smoothie Tips and a Citrus Smoothie. The best smoothie I made was a Creamsicle Smoothie

creamcicle_smoothie_ingred.590_390
I reviewed a cookbook, which I haven’t done in awhile. Breakfast for Dinner is a keeper, and according to my analytics, this was a fan favorite too!
bfast_dinner_cover_590_390
I felt like I was due for some pizza. I made a Greek Veggie Pizza that was outstanding. It was such a great meatless fresh pizza. It reminded me that spring was coming and the freshness is worth the craziness at work.
greek_pizza_slice_590_390
This 1-dish-wonder Smokey Pasta with Kielbasa was one I was really happy with. I don’t make many pastas but this was spot-on. It didn’t quite get the attention I think it deserved. It also re-heated well for which I was very grateful.
smokey_pasta_cooked_590_390
This work challenge definitely means that I’ve had muuuuch more work. Expect to see some fast & easy ones and whatever crosses my mind. I’m proud that I’m keeping up because I need the constants in my life that keep me sane. It’s all happening!

April will be a whirlwind. I don’t want to blink and miss the spring. I have to hurry up and get some wintry foods done that have been kickin’ around before it is too late!

https://masterfacilitator.com/4e2a09ctn Have any springy inspired ideas for me??

Thin Mint Ice Cream

Just before St. Patrick’s Day I set out to make ice cream and couldn’t find any mint extract. Is that because of the green-ness for the holiday? The store had lots of other extracts: rum; banana; orange; hazelnut, lemon, almond,  raspberry; and vanilla. I found green food coloring and then scrounged around to find mint flavors I could add into my would-be mint chip ice cream. I was psyched to put my new ice cream containers to use!
mint_icecream_container_590_390

I found the generic Thin Mint cookies and figured why not?! I got fresh mint. Then I peeked around the dairy section finding York Peppermint Creamer. Sure, join this mintfest.

Ingredients:
1 cups milk (I used 1%)
½ cup half-and-half
½ cup peppermint coffee creamer
20 fresh mint leaves
3/4 cups sugar
dash of salt
2 large egg yolks
1 teaspoon vanilla extract
4-6 drops green food coloring
10 thin mint cookies, crushed
2 tbs mini mint chips (or chunks)

Directions:
Cook milk, half and half, creamer and mint leaves in a medium pan, over medium-high heat. Heat about 5-8 minutes until the milk mixture gently bubbles, but doesn’t boil.
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Remove from heat and let the mint steep for about 10 minutes.
While mint is steeping, in a small bowl, mix sugar, salt and egg yolks. Whisk to mix throughly.
Pour milk mixture through colander to separate the mint leaves. Press all the milk out of them and disgard.
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Return mint mix to pan over medium heat.
Slowly add the egg/sugar mixture, stirring for five minutes.
Remove from heat, add vanilla and a few drops of green coloring.
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Refrigerate for a few hours, stirring occasionally, until completely chilled.
Add the rest of the green drops until it becomes your color of choice.
Mix according to manufacturer’s instructions (I mixed 35 minutes).
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Mix cookies and chips in by hand.
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Freeze for at least 30 minutes before serving.
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Makes just over 1 quart.

Ohh my minty ice cream. I worried about the mintiness since I couldn’t find mint extract. Apparently, when you add every other mint thing you can find, it tastes minty enough. It wasn’t perfectly creamy. There was a tiny edge of an icy texture. I really think the non-dairy creamer is at fault for that. Whole fat milk is best and that non-dairy stuff is a little bit creepy now that I think about it….

When I smelled the mint, I immediately wanted a mojito. Is that bad? I smell mint and bypass toothpaste wanting a mixed drink?

Mint oreos would have been good, but they seem to sell out for St. Patrick’s Day too. I brought this to our green/St. Patrick’s Day potluck. I didn’t photograph it, let’s just say it wasn’t our finest potluck. Maybe next time.

Dying Easter Eggs

Happy almost-Easter! Sis and I dyed eggs and got really into it! There were techniques and tools. Ohh my!

I cut painter’s tape to make a chevon egg.
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We did some rubber banded dyed eggs. They came out like tie-dye!
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We broke out some nail polish. That made the easiest dots. Crackle top coat polish made a white-wash looking on.
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I haven’t dyed eggs in years and it was really fun. I’m glad we tried our hands at some different techniques.

Don’t forget: cooled eggs will dye better; white vinegar will make the dye more vibrant. Have fun!

Smoky Sausage Pasta

I don’t always cook pasta, but when I do….I’m glad I did. Pasta tends to be my go-to option when I haven’t planned anything else. Dried pasta + kitchen ready tomatoes = fast dinner. I rarely start out with pasta as part of my meal planning. Seriously, the last one I blogged about was bolognese (which was really about the sauce) or mac & cheese. This one was awesome and I totally need to make it again.
smokey_pasta_bowl_590_390

This is totally a one pot wonder. It is based off of America’s Test Kitchen’s: The Best Simple Recipes. I saw it on a few blogs, here was one of them. Several took a spicy approach with hot sauce, spicy rotel, and spiced sausage.  I added spinach to mine to increase the nutritional value but wheat pasta would be hidden really well here.

Ingredients:

1, 12-oz pkg turkey kielbasa or chicken sausage
1 pound box short pasta
1 cup milk
2 cups chicken broth
1, 16-oz can crushed tomatoes
1 clove garlic, chopped
1 tsp liquid smoke
1 tsp smoked paprika
3-4 cups baby spinach
1 ½ cups shredded monterey jack cheese
2 stocks of green onion, chopped

Directions:

Saute kielbasa cut into coins, in a large hot skillet with 1 tsp olive oil. Stir until evenly (but lightly) browned over medium heat.
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Add tomatoes, broth, crushed tomatoes and milk. Bring to a gentle boil.
Add in dried pasta, garlic, liquid smoke, and paprika. Stir and cover to cook for about 8 minutes.
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After that, pasta will be mostly cooked, but still a bit firm. Cover the pasta with 1 cup of cheese and spinach. The sauce will have reduced and thickened.

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Reduce to medium low temperature, stir, and cover again for 3-5 more minutes.
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Serve topped with more cheese and green onions.
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I didn’t think it was especially smokey, but the flavors were great. The light tomato flavor is great in the cream.

I went with Kevin & Amanda’s choice of pasta shape: campanelle. They were great little cones to hold the sauce. Mr. J thought they reminded him of a krimpy pappardelle. I remember having campanelle regularly growing up.

It reheated perfectly the next day for lunch! It was suuuuper cheap. It is a great reminder of how easy and cost-effective it is to cook at home. This would be easy for lunch for the week or even halving the recipe.

There is also easy potential to add in other foods you have laying around. I think the base of pasta + protein + enough liquid = endless options. A slight Mexican twist uses hot sauce/rotel/salsa/pepper-jack cheese/jalepenos. An Italian twist could use chicken sausage/basil/Parmesan/artichokes. A BBQ twist could have bbq chicken/bbq sauce/liquid smoke/onions/peppers.

See what I mean? Endless possibilities.

Cost Breakdown:

turkey kielbasa $4.49
pasta: $1.00
chicken broth: $0.80
canned tomatoes: $1.49/2
spinach: $1.85
Monterey jack cheese: $2.50
green onions: $1.00/2
total: $11.89 (or $2.97 per person, 4 servings)