• Poblano Macaroni and Cheese

    Recipe from Cooking Con Claudia.

    Ingredients:

    • 4 poblanos, roasted, skin and seeds removed, chopped
    • 16 oz. elbow macaroni
    • 6 TBSP butter, divided
    • Small onion, diced
    • 8 garlic cloves, minced
    • 1 tsp. black pepper
    • 1 tsp. smoked paprika
    • 1 tsp. salt to taste
    • 6 TBSP flour
    • 2 c. chicken broth
    • 2 c. milk
    • ½ c. crema
    • 5 oz. cheddar cheese
    • 5 oz. pepper jack cheese
    • 5 oz. mozzarella cheese

    Directions:

    1. Set oven to broil.  On a baking sheet add the poblanos and roast all sides until charred.  Once charred place poblanos in a Ziploc bag and seal the bag.  Let the poblanos steam in the bag for 15 minutes.  After 15 minutes, remove poblanos and peel the skins, remove the seeds and stems, and chop.
    2. Cook pasta according to box, slightly undercooked.
    3. Heat 3 TBSP butter in large skillet over medium-high heat; then add the onions and sauté for 3 minutes, until translucent.  Add garlic, chopped poblanos, pepper, smoked paprika, and salt and cook for 1 minute.
    4. Create a well in the center of the skillet with the veggies surrounding the well and add the remaining 3 TBSP of butter and melt.  Once melted and the flour and stir until flour is dissolved.  Then add the broth, milk, and crema, and bring to a light boil.
    5. Once the mixture comes to a boil, add the cheeses, and stir until cheese is melted.  Add the cooked pasta and stir to combine.  The macaroni and cheese will thicken as it cools.

    Poblano Macaroni and Cheese:

  • Make Ahead Creamy Mashed Potatoes

    This is the perfect side dish to prepare ahead of time. Tastes like delicious twice baked potato filling.

    Ingredients:

    • 4-5 lbs. Yukon gold potatoes
    • 8-10 garlic cloves, peeled
    • 2-3 TBSP olive oil
    • 1/2 c. butter, melted
    • 3-4 oz. cream cheese, softened
    • 1 c. shredded cheddar cheese
    • 1 c. sour cream
    • 1/2 – 3/4 c. milk
    • 1/2 c. green onions, thinly sliced (reserve some for garnish)
    • 2 tsp. onion powder
    • 2 tsp. salt
    • 1 tsp. pepper

    Directions:

    1. Preheat oven to 350.
    2. Place the garlic cloves on a sheet of foil large enough to enclose the garlic; then drizzle garlic with olive oil. Seal foil tightly and roast for 15-20 minutes, until garlic is soft and creamy. Remove from oven and mash garlic into a paste.
    3. Meanwhile, cut potatoes and add to a pot and cover with water. Boil over medium-high heat for 10-15 minutes, or until soft, and then drain.
    4. In a large bowl add all of the ingredients and mash until creamy. Taste and adjust the seasoning as necessary.
    5. Either bake for 45 minutes or cover and refrigerate until ready to bake. If baking later, remove from refrigerator and let stand at room temperature for at least 30 minutes, then bake for 45 minutes, or until heated through.

    Make Ahead Creamy Mashed Potatoes:

  • Lemon Linguine – Instant Pot

    Ingredients:

    • 1 tsp. olive oil
    • 4 TBSP butter, divided
    • 4-6 cloves of garlic, minced
    • Juice of 1 lemon
    • 1 TBSP salt
    • 1 1/2 tsp. pepper
    • 4 c. water
    • 1 lb. linguine
    • 10 oz. (or 1 1/4 c.) plain Greek yogurt
    • 1 c. freshly grated parmesan cheese (or more)
    • Milk, if desired to thin

    Directions:

    1. Turn Instant Pot to sauté. Once the Instant Pot says HOT, add the olive oil and 2 TBSP of butter. When the butter is melted, add the garlic and sauté for 30 seconds. Hit cancel.
    2. Add the lemon juice, salt, pepper, and water to the Instant Pot. Break the linguine in half and alternate the direction you place the linguine in the Instant Pot as you add more.
    3. Close the lid, and select manual for 3 minutes. When it beeps after the 3 minutes, let the pressure release naturally for 5 minutes.
    4. After 5 minutes, remove the lid. Stir the noodles around, and then add the remaining 2 TBSP of butter and Greek yogurt and stir to make the sauce creamy. Linguine will continue to absorb the liquid. Add the parmesan, and add any milk to thin, if desired.

    Lemon Linguine – Instant Pot:

  • Sheet Pan Mac and Cheese

    The creaminess of the mac and cheese coupled with the crispy breadcrumb topping is so delicious!

    Recipe adapted from Damn Delicious

    Ingredients:

    • 1 lb. large elbow macaroni
    • 4 TBSP unsalted butter
    • 2 cloves garlic, minced
    • 1 medium shallot, minced
    • 1/4 c. all-purpose flour
    • 1 tsp. smoked paprika
    • 2 c. whole milk
    • 1 c. heavy cream
    • 2 tsp. Dijon mustard
    • Kosher salt and freshly ground black pepper, to taste
    • 16 oz. extra-sharp cheddar cheese, grated
    • 1/2 c. freshly grated Parmesan
    • 1 c. Italian Panko breadcrumbs

    Directions:

    1. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
    2. Preheat oven to broil on high. Arrange an oven rack 6-inches from the broiler. Lightly oil an 18 x 13-inch sheet pan or coat with nonstick spray.
    3. Melt butter in a large skillet over medium high heat. Add garlic and shallot, and cook, stirring frequently, until fragrant, about 2 minutes.
    4. Whisk in flour and smoked paprika until lightly browned, about 1 minute. Gradually whisk in milk, heavy cream and Dijon until slightly thickened, about 3-4 minutes. If the mixture is too thick, add more milk as needed; season with salt and pepper, to taste.
    5. Remove from heat. Stir in 2 1/2 cups cheddar cheese, Parmesan and pasta until well combined; season with salt and pepper, to taste.
    6. In a small bowl, combine Panko and remaining cheddar cheese.
    7. Spread pasta mixture into the prepared sheet pan; sprinkle with Panko mixture.
    8. Place into oven and broil, rotating the sheet pan a few times, until golden brown and crispy, about 5-6 minutes.
    9. Serve immediately.

    Sheet Pan Mac and Cheese:

  • Cajun Alfredo Pasta

    Pasta Ingredients:

    • 16 oz. fettuccine/linguine noodles (reserve 1/3 pasta water)
    • 1 TBSP Olive oil
    • 1 red bell pepper, thinly sliced
    • 1 yellow or orange bell pepper, thinly sliced
    • 1/2 large red onion, sliced
    • 1 tsp. Cajun seasoning

    Cajun Alfredo Sauce Ingredients:

    • 1 jar of sundried tomatoes, julienned or chopped
    • 4-6 garlic cloves, minced
    • 2 TBSP all-purpose flour
    • 2 c. low sodium chicken broth
    • 1 1/2 c. milk
    • 1 TBSP cornstarch
    • 1 TBSP tomato paste
    • 2-3 tsp. Cajun seasoning
    • 1/2 tsp. salt
    • 1/4 tsp. pepper
    • 2 oz. 1/3 less fat cream cheese, cubed
    • 3/4 c. freshly grated Parmesan + more for topping
    • Juice of a lime

    Directions:

    1. Prepare pasta according to box.
    2. Peppers: Heat 1 TBSP olive oil over medium high heat. Add peppers, onions and 1/2 teaspoon Cajun seasoning and saute for one minute. Remove to a plate.
    3. Cajun Alfredo Sauce: To the hot skillet, add the entire jar (plus oil) of sundried tomatoes and garlic. Saute for one minute. Sprinkle in flour and continue to cook for 2 minutes, stirring constantly.
    4. Turn heat to low and stir in chicken broth. Whisk cornstarch with milk and add to pan along with tomato paste, 2-3 tsp. of Cajun seasoning (or more to taste), salt and pepper. Bring sauce to a simmer and continue to cook and stir until sauce is thickened (but not overly thick), approximately 5 minutes.
    5. Reduce heat to low and stir in cream cheese until melted, followed by Parmesan cheese until melted. Add pasta, peppers and toss evenly to coat, adding desired amount of reserved pasta water a little at a time to reach desired consistency.
    6. Mix in juice of 1 lime and top with parmesan cheese.

    Cajun Alfredo Pasta:

  • Spanakopita Ring

    Ingredients:

    • 1 TBSP olive oil
    • 1 small onion, diced
    • 2 garlic cloves, minced
    • 16 oz. frozen spinach, drained of excess moisture (or fresh spinach, blanched, shocked, and drained)
    • 5 oz. feta cheese, crumbled
    • 1/4 oz. fresh dill, chopped or 1 tsp. dried dill
    • Salt and pepper to taste
    • 1 tsp. oregano
    • Lemon juice, to taste
    • 1/8 tsp. of nutmeg
    • 1 egg
    • 2 cans of crescent rolls

    Directions:

    1. Preheat oven to 375°
    2. In a skillet, heat olive oil over medium heat, then add the onions and garlic and saute until starting to turn golden; then add the spinach and saute until heated through.
    3. Add the onion and spinach mixture to a bowl, and add the feta through the egg, and toss to combine.
    4. Take a baking sheet and line with parchment paper and then spray with cooking spray.  Arrange the crescent triangles into a ring/sun with the tips of the crescent rolls pointing out.
    5. Add the spinach filling around the base of the ring/sun and then fold the tips of the crescent rolls over the base.
    6. Bake for 25 minutes or until golden brown.

    Spanakopita Ring:

  • Hawaiian Macaroni Salad

    After going to Maui and having Hawaiian macaroni salad, I’ve been determined to find a recipe that reminds me of Hawaii.

    This is the closest I’ve found, and it’s really good.

    Ingredients:

    • 1 lb. potatoes, cooked and cut up
    • 1 lb. elbow macaroni, cooked according to box
    • 4 TBSP apple cider vinegar
    • 3 carrots, shredded
    • 1 small onion, shredded
    • 2 1/2 c. mayonnaise
    • 1/2 c. milk
    • 4 tsp. sugar
    • salt and pepper to taste
    • Additional milk or half and half to thin, if desired

    Directions:

    1. Cook potatoes, and cut into bite size pieces.
    2. Cook pasta according to box, and drain.
    3. In a large bowl add hot pasta, and sprinkle with the vinegar, carrots and onion. Toss together until well combined, and allow to cool for 10-15 minutes.
    4. In a smaller bowl, whisk mayo, milk, and sugar. Season with salt and pepper, and add additional milk or half and half to thin, if desired.
    5. Fold mayo mixture into bowl with pasta, add the potatoes, and season with salt and pepper.
    6. Cover and refrigerate at least 4 hours.

    Hawaiian Macaroni Salad:

  • Mexican Street Corn with Lime Crema

    Mexican Street Corn with Lime Crema is delicious and such a crowd pleaser!

    Most Mexican street corn recipes use mayonnaise, and I’ve seen some with yogurt, but this one has sour cream, which I love!

    Recipe from All The Healthy Things.

    Ingredients:

    • 1 tsp. chipotle powder or chili powder
    • 1 tsp. paprika or smoked paprika
    • 1/4 – 1/2 tsp. cayenne pepper (optional if you like a little heat)
    • 1 tsp. salt

    For the Lime Crema:

    • 1/4 c. sour cream
    • 2 TBSP fresh lime juice
    • 1/2 tsp. finely minced garlic
    • 1/2 tsp. salt

    Additional Toppings: cilantro, finely diced red onion, crumbled feta or cotija cheese, and lime wedges

    Directions:

    1. Preheat an oven to 425 degrees.
    2. Brush the corn with oil and then wrap each ear of corn individually in foil. Place in the oven to roast for 25-30 minutes or until tender. (Alternatively, you can grill the corn on an outdoor gas or charcoal grill)
    3. While the corn cooks, make the lime crema by combining the sour cream, lime juice, minced garlic, and salt.
    4. When the corn is tender remove it from the oven and unwrap. At this point, if you have an indoor grill plan, you can cook the corn on high heat for a few minutes on each side to get a little extra color and char on the corn.
    5. When the corn is finished cooking. Sprinkle on the chipotle powder, paprika, cayenne pepper, and salt. Next spread the lime crema in a thin layer over the corn until well coated. Finish the corn with crumbled cheese, red onion, cilantro, and a generous squeeze of fresh lime juice. Serve immediately and enjoy!

    Mexican Style Street Corn with Lime Crema:

  • Ramen Broccoli Salad

    DSC_0809

     

    This salad is so good, and a great side for a hot day.  Both Ethan and Ellie were skeptical at first, but then they tried it.  Ethan had 3 servings, and Ellie had 2 servings.  That never happens!  We had it just a few days ago and it’s already been requested for this week’s menu.  Definitely a hit!

    This is a great dish for a potluck or picnic because there’s no mayo to worry about.

    Version 1 Ingredients (Omit Seasoning Pack):

    • 1 12 oz. package of broccoli slaw mix (in produce section with packaged sugar snap peas, etc.)
    • 1 package of chicken or Oriental flavor Ramen Noodles, broken into small pieces
    • 1/4 c. grape seed oil (can use vegetable or canola oil)
    • Splash of sesame oil
    • 1/4 c. seasoned rice wine vinegar
    • 1/4 c. honey
    • 3 tsp. soy sauce
    • salt and pepper to taste
    • 1 green onion, sliced (green only)

    Version 2 Ingredients (With Seasoning Pack):

    • 1 12 oz. package of broccoli slaw mix (in produce section with packaged sugar snap peas, etc.)
    • 1 package of chicken or Oriental flavor Ramen Noodles, broken into small pieces
    • Ramen seasoning package
    • 1/4 c. grape seed oil (can use vegetable or canola oil)
    • Splash of sesame oil
    • 1/4 c. seasoned rice wine vinegar
    • 1/4 c. white sugar
    • 1 green onion, sliced (green only)

    Directions:

    1. In a mixing bowl, mix together broccoli slaw and broken Ramen noodles.
    2. In a separate bowl, whisk together Ramen seasoning package, grape seed oil, sesame oil, vinegar, and sugar.
    3. Toss dressing mixture with the broccoli slaw until well coated.
    4. Top with sliced green onion and serve chilled.

    Ramen Broccoli Salad:

    5star

  • Broccoli Salad

    DSC_0779

     

    The kiddos and I really enjoyed this broccoli salad.  Steve not so much, but he doesn’t like these kinds of salads in general.  It’s kind of like cole slaw but with broccoli instead of cabbage.  The dressing and craisins bring a nice sweet contrast to the bacon and broccoli.  The flavors just work.  This is a great one for picnics and potlucks too.

    Ingredients:

    • 8 c. fresh raw broccoli florets
    • 1/2 c. red onion, finely diced
    • 1/2 c. cooked crumbled turkey bacon
    • 1 c. craisins

    Dressing:

    • 1/2 c. granulated sugar
    • 1 1/2 c. light mayonnaise
    • 2 TBSP white vinegar

    Directions:

    1. In a large bowl combine broccoli through craisins.
    2. In a small bowl mix sugar, mayo and vinegar until smooth.
    3. Add dressing to the bowl and toss to coat and chill.

    Broccoli Salad:
    4star