Creamy Asiago Fontina Macaroni & Cheese

(About 5-6 servings)
I used Cavatappi (Corkscrew) shape pasta in this recipe because the sauce sticks well. This went over quite well at my friends' mac & cheese cook-off.

3 cups pasta (whatever shape you prefer)
2 tbsp butter
2-3 white flour
1/2 pint of heavy cream
1 cup milk (2% or 1%)
1 cup shredded asiago cheese (or your favorite hard cheese, such as parmesan)
1 cup shredded fontina cheese (you may sub in cheddar if you prefer)
1/4 tsp ground pepper, garlic powder, onion powder, & fresh nutmeg
A pinch of paprika
1/2 tsp of italian seasoning (I used Mrs. Dash's Table Blend)
2 strips of cooked bacon, crumbled (I bake at 375 until crisp, so it crumbles easily) or bacon bits
Freshly chopped chives

First, boil your pasta until it is just tender. Drain and set aside. In a large pot over medium heat, melt the butter and add in flour. Whisk until it forms a paste (a.k.a. roux). Stir for a couple of minutes until the flour mixture is cooked. You can tell when it starts to turn golden and smooths out. Next, whisk in the cream and milk, making sure to combine the flour mixture. Stir in the spices, then slowly sprinkle in the shredded asiago cheese until it melts. 

Then stir in the shredded fontina cheese until completely melted into the white sauce. Taste the sauce and adjust the amount of seasoning to your liking (add salt, pepper, etc). Gently fold in the cooked pasta with a spatula. Serve steaming hot and top with crumbled bacon and chives. Enjoy with friends and family!

Ginger & Roasted Chestnut Butternut Squash Soup

Makes 4-6 servings

1 medium size butternut squash
3 tsp. grated ginger (I buy it already grated in a tube or jar)
5 roasted & peeled chestnuts (found ready-to-eat at an Asian food market) can sub. 1/4 cup cashews
1/4 cooked & peeled carrots
1 cup stock, vegetable or chicken (add more water if soup is too thick for your liking)
1/2 tsp. fresh ground pepper and nutmeg
2 tsp. melted butter or walnut oil
splash of heavy cream, or milk

Preheat oven to 375 degrees. Cut squash in half long-ways, scrape out seeds and fibers with a spoon. Find a glass baking dish (I used a pie plate) that can fit the squash halves side-by-side, place cut side up. 

Fill the dish with a 1/4 inch of water. Drape tinfoil loosely over dish and bake for 45 minutes to an hour, or until fork tender. Remove tinfoil halfway through the cooking process. Be careful not to burn yourself on the steam built up underneath the foil or the hot water in the pan. Let the squash sit until cool enough to touch. Scoop out squash from skin. 

I prefer to steam carrots in a microwave steamer, but you can also boil until tender. Place all cooled off ingredients into your blender and pulse until smooth (adding more water if needed). Heat up portion on the stove top and serve with garnish of ground nutmeg and pepper. Perfect on a cool fall day to warm you up!

Easy Enchilada Casserole

Makes 4 servings

1 package corn tortillas
Shredded pork or chicken (or you can use the carnitas recipe from this blog)
1 can Hatch green chile sauce
2 tbsp. sour cream
1 package of shredded mexican cheese
1 roasted poblano pepper
1 tsp. ground cumin
1/2 tsp. paprika, chile powder, & ground pepper
cilantro & avocado slices to garnish

When you need a quick dinner and all you have is some dried out corn tortillas, you can easily turn it into a cheesy, saucy, casserole.

Preheat the oven to 350 degrees. 
Coat your poblano pepper in oil and broil until the skin blisters and chars (I roast it in my toaster oven). Start by spraying a large round glass or oven safe dish with oil. Mix together the green sauce, sour cream, and spices. Coat the bottom of the dish with the sauce. Add the first tortilla and cover with more sauce. Layer on chunks of shredded meat, diced poblano peppers, and shredded cheese. Add another tortilla, sauce and filling. Repeat until your dish is full. Sprinkle cheese on top and bake for 45 minutes or until bubbling around the edges. Serve hot out of the oven with chopped cilantro and avocado.

Spiced Lamb Wraps

• Makes 2 servings

Meat:

• 2 tablespoons olive oil
• 1 pound lamb meat or 2 lamb steaks
• 2 tsp paprika
• 1/2 tsp ground turmeric
• 1 tsp ground cumin
• 1/4 tsp cayenne pepper
• 1 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1 tsp salt
• 1 pinch saffron
• 1/4 tsp garlic powder
• 1/2 tsp ground coriander
• 1/2 medium onion, diced
• 2 cloves garlic, minced
• 1 tbs freshly grated ginger (or in a jar/tube)
• 1/2 lemon, zested
• 1 cup low-sodium chicken broth

Wrap:

Trader Joe's brand Tabouli

1/4 cucumber thinly slivered

Shredded lettuce

1 tomato, diced

Sour cream or plain yogurt

Trader Joe's Whole Wheat Middle Eastern Flatbread

Hot sauce (optional)

Lamb is known for being tough if cooked incorrectly. That's why I use a pressure cooker; it keeps all the moisture in and creates tender, pull apart the meat for a 'taco.' I know there are a lot of spices in this recipe, but man it makes for a tasty, complex flavor. 

First I mix all the spices and olive oil in a plastic bag with the meat portions, shake, and let sit in the fridge overnight. Simply heat up your pressure cooker base with a splash of olive and brown the lamb on all sides. Add chicken broth/water to almost cover the meat and pressurize.

Cook for 1.5 hours in the pressure cooker. Remove from heat, release steam, and let cool 15 minutes or so before opening.

Shred meat with tongs and a fork then fill warmed flatbread with meat, tabouli, and other toppings of your liking.

Enjoy the tender lamb!

Pressure-cooker Corned Beef and Cabbage

I love using pressure cookers! It takes meals that usually take all day, achievable when you get home from work. This makes the most tender corned beef ever!

Makes about 8 servings


1 small piece of not-overly-fatty cut of corned beef (otherwise you would eat this for weeks)
1 medium yellow onion, diced
1 large carrot, cut in equal rounds
1/2 head of cabbage, cut into strips
1 can of beef broth (just add water until almost covering the meat)
1 tsp sea salt
ground pepper to taste
Pickling spices, wrapped & tied in cheese cloth (comes in the package plus a bit more if you have some on hand)


Heat a splash of olive oil over medium in the bottom of the pressure cooker. Sweat out the onions until caramelized and move them off to the edge of the pan. Sear both sides of the meat to give some color. 


Season with salt and pepper, you can always add a bit more when it's finished. Throw in the carrots and cabbage. Add the container of beef broth, if you are using a bigger cut of meat, then add a carton of broth. Submerge the seasoning packed under the broth. If the broth doesn't quite cover the meat, add water until the meat is mostly covered in liquid. Remember, the cabbage will wilt quickly down into the broth, so it's not a problem if that is partially above liquid level.


Securely put on the pressure cooker lid on, turn up the heat until the pressure builds, then reduce to low heat (follow the instructions that came with your pressure cooker). Cook for 2 hours. Turn off and let cool enough to remove lid. Uncover the cooker and cook a bit longer to reduce the liquid if desired. Remove the spice packet. 


Serve nice and hot with bread or make a ruben (great for leftovers). Don't forget to share with your friends! :)

Hearty Winter Minestrone Soup

Serves 4-5 people...unless they become addicted to it, then it may be one...

1/2 an onion diced
1 diced whole head of garlic (peeled of course)
2-3 stalks of celery diced with leaves
1 carrot cubed
1 cup of fresh cut green beans
2 red potatoes cubed
1/2 a zucchini cubed
2 tsp of dry Italian seasoning
1/2 tsp of salt & pepper
Pinch of paprika (or cayenne if you want it spicy)
1 can of kidney beans (or your favorite, garbanzo or great norther are good too)
1 can of chicken broth
A splash of red wine if you have some handy
1/4 cup of pasta (your choice of shape)
A sprinkle of shredded parmesan cheese
Water to add as needed as the soup cooks down

Heat a splash of oil on medium heat in a large soup pot and saute onions and garlic until soft and golden. Next add chopped celery (and some celery leaves if you have them), carrot, potato, and all the spices. Deglaze the pan with a splash of red wine, scraping the bits off the bottom with a wooden spoon and reducing the heat to a low simmer. Add the can of chicken broth and mostly drained can of beans.

Stir in the zucchini and green beans halfway through the cooking time. Feel free to add more water if the soup starts to look more like a thick stew.

Let simmer for at least a couple of hours to let the veggies cook and the broth reduce. Turn the heat back up and stir in the pasta and let cook according to the directions on the pasta container.

Serve and top with parmesan cheese. Enjoy the filling and healthy meal!

Easy Thin Crust Pizza Dough

This is a simple and versatile recipe. Use it for pizza, calzones, or even breadsticks! I love me a good pizza dough, plus it is a bit healthier by using whole wheat flour. But it doesn't taste healthy so I love it! The honey adds some great flavor without being overly sweet.

Whole recipe makes 2 Medium thin-crust pizzas or 3 personal-size calzones

1 package active dry or fresh yeast (a.k.a. 2 1/2 tsp)

1 pinch of sugar

1 - 2 tsp honey (your favorite kind)

1 cup warm water
2 tbsp olive oil

1 cup all-purpose flour

2 cups whole wheat pastry flour (finer ground than plain whole wheat flour, rises better)

1 tsp sea salt

Pepper and dry italian herbs (optional)

Preheat oven to 400+ degrees.

In a small (non-metal) bowl, dissolve the yeast, honey, and pinch of sugar in 1/4 cup warm water for a few minutes to make the yeast happy & bubbly (or activate the yeast if you want to be technical about it). 

Here you have to choose:

I throw all the ingredients into a bread maker on the dough setting. Super easy. Just roll out, decorate and bake.

If you don't have one then you can definitely make it by hand in a big bowl and mix with a spatula (sometimes I do this if I only make a half recipe). 

In a large bowl, combine the flour and the salt (and herbs if you want). Make a well in the center of the dry ingredients and add the oil, the yeast mixture, plus the remaining 3/4 cup of water.

Mix until the entire mixture clumps into a big ball. Either knead the dough by hand or just fold it over and over with the spatula for a couple minutes. The dough should be smooth and firm.

Cover the bowl of dough with a clean, damp kitchen towel and let it rise in a cool spot for about 2 hours. It'll puff up a bit so you know your yeast is fresh and doing it's thing.

Divide the dough into 2 balls (or however many you want). If you want to get crazy you could keep it as one super thick crust... but I'm impatient when I smell pizza baking so I prefer the quick, thin-crust route. 

Roll the ball out to your desired thickness (with a rolling pin or just stretch it for that rustic, homemade look). Carefully place dough on a pizza stone or pizza pan/cookie sheet sprayed with oil or dusted with cornmeal to keep from sticking.

Add your favorite sauce and toppings. (I love lots of thin-sliced veggies, roasted garlic and prosciutto on mine, yum.)

Bake at least 10 - 12 minutes, more depending on the thickness of crust. If it is still floppy/soft in the center when lifted with a utensil, keep baking until nicely browned and crisp.

Let cool, don't burn yourself now. I know it smells good, but wait a moment for it to cool, then cut, and serve! 

Warm & Hearty Chicken Tortilla Soup

I love this thick and chunky soup on a cool evening. It warms you right up. Plus if you feel a cold coming on then make the soup extra spicy to help you clear your sinuses. :)

This can also be made in a slow-cooker if you are running low on time.

About 6 servings

Drizzle of olive oil
1 cup pulled chicken (a chance to use up leftover roasted chicken)
1/2 medium onion (diced)
3 cloves of garlic (diced)
1 can diced tomatos
1 can diced green chilies
1 tbsp oregano (preferably mexican oregano)
1 dried ancho chili ripped in half (remove seeds for less heat)
1/2 tbsp paprika or a few splashes of hot sauce (to taste)
1/2 tsp of sea salt and pepper

Add after 1/2 hour of simmering:
1 handful of chopped cilantro
1/4 cup of cooked rice (white or brown rice)
1 can black beans (drained)
2 limes juiced
3 tbsp of sweet corn, canned or fresh (optional)

Heat up a large soup pot with a drizzle of olive oil inside, over medium heat. Saute the diced onions and garlic until golden. Add the can of tomatoes and green chilies. Stir in the herbs and spices, hot sauce and large pieces of dried chili peppers (so you can remove the dried peppers before serving). After allowing the first ingredients to simmer at least half an hour, add the shredded chicken, lime juice, beans, rice, cilantro, and corn. Simmer in the open pot to let thicken for at least another half hour, or until the soup is your preferred consistency. Top with crushed tortilla chips, sour cream, and cilantro.

Mouth-Watering Pork Carnitas

I love this recipe because it can be quickly made in a pressure cooker or just thrown in a slow-cooker in the morning an it's ready to eat when you get home. (It makes the house smell great!)
There are a few key ingredients that make this recipe over-the-top-tasty (hint: OJ).

Can easily serve 5 people.

4 Pork Chops or a 3-4lb. Pork Shoulder
1 14oz. can diced Tomatoes
1 small can diced Green Chiles
3 cloves of Garlic, diced
1 small white or red Onion, diced
1 tbsp. Lime juice (bottled or fresh)
1/2 cup of Orange Juice
1 cup beef or chicken Stock (or as much liquid as it takes to cover the meat)
2 tsp. ea. Paprika and Chile Powder
4 tsp. Ground Cumin
2 tsp. ea. Salt & Pepper
2 roasted and chopped Peppers of your choice (depending on how spicy you want it)
2 tbsp. chopped Cilantro (to garnish)

Heat a splash of olive oil in a large pot or pressure cooker. Sprinkle salt & pepper on the pork, then turn to sear the meat on all sides. Push meat to the edge of the pan so you can also saute the garlic and onion until it's translucent. Either transfer the meat, onions, and garlic to a slow-cooker or keep it in the same large pot/pressure cooker.

How to roast a pepper: Spray or coat the peppers of your choice in oil and broil, turning with tongs until all sides are charred. Let the pepper cool and remove stem- and seeds if you want it to be less spicy.

Add the rest of the spices on top of the meat, add the can of tomato and chiles, fill the pot with the lime juice, orange juice, and stock (or water if you don't have stock on hand) and stir.

Cover the pot and bring up to a low-simmer (medium-low heat) if slow-cooking in a pot or CrockPot and cook for at least a few hours until meat can be shredded with a fork. If using a pressure cooker, bring up to temperature, then lower and cook for at least an hour.
Shred the tender meat using a couple of forks. Let the pork simmer in the juices to absorb all the spices throughout, while also thickening the juices. Keep warm until ready to serve.

This meat helps make my favorite tacos: warm some tortillas, add your hot carnitas, add chopped lettuce, tomato, cilantro and a dollop of sour cream to top it all off. Yummm.
Best of all, the leftovers only taste better as the flavors mix.

Swedish Meatballs

Here's another favorite recipe of mine inspired by a Skinnytaste.com recipe. Makes a quick and filling week-night meal. I love the warm spices and sauce from these meatballs poured over a pile of steaming hot egg noodles.

Makes about 20 meatballs.

1 tsp olive oil
1/2 a medium onion, minced
2 cloves garlic, minced
1 celery stalk, minced
1 small carrot, shredded
1/4 cup minced parsley (or 1 tbsp dried italian herbs)
1 lb lean ground beef
1 egg
1/4 cup breadcrumbs
pinch of salt and pepper
1/2 tsp allspice
2 cups reduced sodium beef stock
2 oz cream cheese

In a large saute pan over medium heat, heat oil and sauté onions and garlic for about 5 minutes. Add celery and carrot, cooking until soft, and allow to cool.

In a large bowl combine ground beef, egg, sautéd veggies, breadcrumbs, salt, pepper and allspice. Mix well with hands or spoon and form small, bite-sized meatballs.

Pour beef stock into the pan and heat to a low boil. Reduce heat to medium-low and carefully add meatballs to the broth. Cover and cook about 20 minutes. Remove the meatballs with a slotted spoon. Next, strain the stock, add to blender with the cream cheese and blend until smooth. Return sauce to pan and simmer a few minutes to thicken, then add meatballs, warm and serve.

Basic Homemade Crepes

The thing I love about crepes is their adaptability. You can have sweet breakfast or dessert crepes, savory dinner crepes, and even eat them on the go. These are simple to make and are a real treat that is sure to impress your family or guests! Keep your crepes warm in a low temp oven while you cook the desired amount.

This recipe makes 3 crepes, feel free to double or triple it for bigger groups.

1/2 cup all-purpose flour
1 tsp. sugar
pinch of salt
1 egg
1/2 cup milk
1/4 cup water
1 tsp. softened butter

Place all the ingredients in a blender a mix on high until frothy. You may have to stop the blender and scape down any flour stuck around the sides and blend again. Refrigerate batter (up to 2 days) before cooking.

For savory crepes: add 1 tsp. of italian herbs (fresh or dry) and pepper to the batter.
Possible fillings: I like to fill with ham and swiss cheese, or even a cooked egg. Or you can fill with sautéed slivers of onions, peppers, and zucchini.

For sweet crepes: add a dash of cinnamon, nutmeg, and allspice.
Possible fillings: I typically fill my crepes with my favorite fresh chopped fruit. Other fillings I recommend are Nutella, whipped cream, vanilla yogurt, or sweetened ricotta cheese. Finish with your choice of nuts, fresh lemon juice, honey or powdered sugar.

Grease a 10in. pan with non-stick cooking spray. Turn your stovetop to medium heat and let the pan come up to temperature. When the pan is hot, slowly pour a thin layer of batter into the pan and swirl to get an even layer all around the pan.

The edges should start to peel up and bubbles should appear in the center when the first side is cooked. Carefully raise edges with a spatula and flip over. When both sides are lightly browned, add your chosen filling to warm. You can fold the crepe into quarters, or slide onto a plate and simply roll into a tube. Eat while warm!

Combine your favorite flavors and try your own filling combinations. There are so many possibilites!