A friend of mine had asked me a while ago if I had a go-to recipe for a gooey, tasty mac n cheese. At the time, I hadn’t, but I told her when I find it, I would let her know! Mac n cheese is one of my husband’s favourite side dishes. I’ve tried out so many different recipes – with squash, with one type of cheese, with many varieties of cheese. You name it! None of them were all that great. I often found them so heavy, that you didn’t need a lot in a serving, which meant tons of leftovers, which I didn’t find worked well the next day.
Over the Easter weekend this past year, I was looking to add a new side dish to my mom’s spread, as she always serves the same things. All great things, mind you, but I like trying new recipes, and what better time when there are lots of people around to try them out!
I came across this macaroni and cheese recipe and what I liked most about it was that the original recipe included ham! I thought this was perfect, as my mom was serving ham! So, I decided to omit the ham from the recipe and trusted that it would be the perfect accompaniment alongside the ham my mom was serving with our Easter dinner.
This dish is really easy to prepare. There’s really not that much in it. But, it had much more liquid than any other mac n cheese I had ever made. I will tell you, I was concerned about this at first. But, I put my trust in the chef who created this recipe, and carried on.
The original recipe calls for this dish to bake for 20 minutes at 450. Guess what?? This wasn’t long enough!!! The dish was still way too loose.
You can see from the picture above, that the top hasn’t browned enough. So much for trusting the chef!! I decided that I couldn’t keep the oven at 450, or the top would get too brown before the inside had a chance to solidify. I turned the oven down to 300 and let it bake for another 30 minutes. The results were perfect!
See??? Ooey gooey perfection. This behaved more like a scalloped potato (minus the potato!) recipe than it did mac n cheese. Which I thought only added to its appropriateness for Easter dinner.
You should make this. Kids love it and it has a slightly more sophisticated feel to it than some other mac n cheese recipes, which is nice for adults. Enjoy!
- Butter, for greasing dish
- 1 package of broad egg noodles
- 2 cups heavy cream
- 2 1/2 cups whole milk
- 2 teaspoons all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups (packed) grated Fontina
- 3/4 cup (packed) finely grated Parmesan
- 3/4 cup (packed) grated mozzarella
- Preheat oven to 450 degrees F.
- Butter a 13 by 9-inch baking dish and set aside. Cook the noodles in a large pot of boiling, salted water for about 5 minutes. Stir frequently as the noodles will clump together. Don't overcook them as they will continue to cook in the oven later. Drain well, but don't rinse.
- Whisk together the cream, milk, salt and pepper in a large bowl. Stir in 1 cup of Fontina, 1/2 cup of Parmesan, and 1/2 cup of mozzarella. Add the noodles and toss to coat. Transfer this to the baking dish. Top noodle mixture with the remaining cheese, spread evenly.
- Bake for 20 minutes, uncovered, at 450 degrees F. After this, turn the oven down to 300 degrees F and continue baking for 30 minutes or until the top has browned. Let stand for 10 minutes before serving.
My Dad is a classical pianist. We grew up going to the symphony. When my Dad would have a recital, we often held the reception back at our house. It was always a packed house, and myself and my four siblings helped in the kitchen or as servers. Always on the menu were my Mom’s honey soy chicken wings. They were popular. My favorite, for sure.
They cook over the stove top, which I’ve always liked. But, I am liking it less nowadays. They take a little more time than those that cook in the oven. But, they are super easy, tasty and worth the time!
The recipe is super simple. Only 3 ingredients! Soy sauce, honey, and red wine.
You want to add equal parts honey and soy sauce to a medium/medium hot pan and use the wine to cut the sauce when it starts to get too gummy. I use a 1/4 cup each honey and soy sauce.
This picture is a good example of needing to add some wine. The honey and soy sauce will caramelize and adding a splash of wine will loosen it. Use the wine to loosen the sauce as often as you need until the wings are cooked.
These babies are done and ready to serve! Enjoy!!
(Source: Boss of the Apple Sauce)
Guys, this dish is a new go-to!!! It’s soooooo satisfying to the palate, but so easy!!! Just account for the cook time, and this is a great weeknight meal!! A perfect Sunday dinner, though.
I’m still working on my photo quality. Don’t judge this dish on my poor picture-taking! It almost looks like a stroganoff, which in some ways, it is. But, also, not. The original recipe calls for sour cream, but I used plain yogurt, as that’s all I had. It was soooooo goood!! My 4 year old had seconds!!! The mustard flavor is really secondary. So, don’t be scared off if you hate dijon.
I’m in love with my newest Le Creuset pan. Look how good the chicken looks inside of it! I’m biased…
For the noodles, the original recipe calls for ‘super noodles’, and they sound delish! But, I didn’t have chicken bouillon on hand, so I couldn’t do them. I simply added butter and parsley to my egg noodles and that was plenty good! Although, I do plan to try the original method, if you don’t have all of the ingredients for the noodles, don’t let that stop you from cooking this chicken!
I PROMISE you will enjoy this dish.
- 6-8 chicken thighs, boneless and skinless
- salt and pepper
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, chopped
- 8 ounces sliced mushrooms
- 3 cloves garlic, minced
- 1 tomato, chopped, juice and seeds removed (I used a beefsteak tomato)
- 1 tablespoon flour
- 1 teaspoon dried tarragon
- 1/2 cup white wine
- 1 cup chicken stock
- 1/4 cup dijon mustard
- 2 tablespoons sour cream, or plain yogurt
- *Buttered egg noodles with parsley
- Preheat oven to 350 F. Season both sides of the chicken thighs with salt and pepper. Heat 1 tablespoon of oil over medium-high heat and brown chicken on both sides, working in batches, if necessary, so that the chicken doesn't steam. Remove the chicken and set aside.
- Add remaining oil to the same pan, and sauté the onions till translucent, about 5 minutes. Add the mushrooms and cook down for about the same amount of time. Stir in the garlic and cook for one minute, stirring often. Add in the tomato and flour, and cook for about 1 minute, to cook off the flour flavor. Add the dried tarragon. Deglaze the pan with white wine, allowing it to cook, so that the alcohol can burn off. Return the chicken to the pan, and add your chicken stock. Cover, and place in the oven for 45 minutes (30 minutes covered and 15 minutes with the lid removed).
- When finished, remove the chicken from the pan and add the mustard and yogurt, and whisk until blended. Return the chicken to the pan, and spoon some of the sauce over the chicken, so that it is well coated. Serve with butter and parsley noodles.
- *Cook egg noodles according to package directions. Once al dente, drain water, and add 2 to 3 tablespoons of butter and allow it to melt into the noodles. Add 1/4 cup parsley. Mix together and serve.
I haven’t made a post in a while because I updated my website! It’s kind of exciting. 🙂 Now, I need to work on my picture taking abilities. Yikes!
I made this bread the first time I introduced my daughter to salmon, so that she would have something on her plate that I knew she’d like, in case her salmon experience was a catastrophe! This bread really is true to its name. It’s crazy easy!! And, it’s also yummy. Two super important factors when cooking a weeknight meal!
The secret ingredient in this bread is beer! Any ol’ bottle of beer will do, except maybe Guinness. But, hey, if you’re so inclined, give it a go! 🙂 Beer has yeast in it. A perfect pairing for bread making. Another really important ingredient in this bread is self-rising flour. Don’t substitute for another flour, as self-rising flour has salt and baking powder already in it, which is why we don’t need to add any of that stuff into this recipe! This bread is a bit dense. It’s definitely not for sandwich making. But, along side a meal, it’s perfect!!
- 2 1/2 cups self-rising flour
- 3 tablespoons sugar
- 1 can or bottle of beer
- 1 heaping tablespoon of chopped fresh rosemary
- 3/4 cup grated parmesan cheese
- butter for greasing the pan
- Preheat oven to 375 F. Generously grease your bread pan with butter. Place all of your ingredients (minus the butter) into one bowl and stir until combined. Transfer to your greased loaf pan. Bake for 45 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Remove loaf from the pan and let cool slightly before slicing.
- Special Equipment: 8 1/2-by-4 1/2-by-2 1/2-inch bread pan
I have been making this dish since I saw Giada making it on her Food Network show a few years ago. She tops this yummy sauce over baked potatoes, but I far prefer it served with pasta. This dish looks really similar to another dish I made, Cheesy Sausage Pasta, but it is very different. I just like to use shells as my pasta of choice. 🙂
There are many things that I like about this dish. It’s a great weeknight meal, because it comes together quickly. The sausage adds so much flavor on it’s own. It’s almost fool proof! You can easily switch out the arugula for spinach, should your local grocery store not carry it. Like I did this time around. I do prefer arugula, though, as it doesn’t go mushy as quickly as spinach. But, my daughter loves both, and that’s enough for me!
In a pinch, you can use pork sausage for this recipe, as it is more readily available, but be sure to drain off the fat. Sweet sausage is also much more kid friendly than the spicy variety. My daughter picked up on the spice in this dish right away when I couldn’t find sweet sausage, and she wasn’t as big a fan. So, I stick to the sweet stuff now.
The arugula or spinach will look like too much when you first add it to your dish. But, it will wilt down really quickly.
See? Mmmmm….this is yummy stuff.
Here’s what you need to do:
Turkey Sausage and Arugula Pasta
- 1 tablespoon olive oil
- 1 medium white or yellow onion, diced
- 2 cloves garlic, minced
- 1/2 tsp each salt and pepper
- 1 package of sweet turkey sausage (about 4 or 5 sausages), casing removed
- 1 jar tomato basil sauce (2 cups)
- 3 cups arugula or spinach
- 1/2 cup mascarpone cheese
- 1/2 cup grated parmesan cheese
- 1 pound pasta, your choice of noodle
- In a large skillet, sauté the onions in olive oil over medium high heat until translucent. Add minced garlic and salt and pepper and cook for 1 minute, stirring often. Add the turkey sausage and cook until the meat has cooked through. Add in the tomato sauce and arugula. Let the arugula cook into the sauce until it reduces in size. Add in the mascarpone cheese and stir till combined. Remove the skillet from the heat, and stir in the parmesan cheese. Add pasta into the sauce, and finish with more parmesan cheese.
My mom used to make beef stroganoff for special occasions when I was young. It’s still one of my brother’s favorite dishes. I came across this recipe that is so similar to my mom’s, and such a cinch to make! I’ve made it several times now. Mid week! Easy and so tasty! And a great way to introduce steak to your littles.
Speaking of steak, this dish doesn’t require an expensive cut. Sirloin is what most people use. I used Rib Eye because that is what I had in the freezer. Any cut would work.
The first time I made this, I used a whole can of tomato paste, because I didn’t want to throw away what was left in the can. I could instantly tell that the sauce was too tomato-y, so I added more broth and it turned out just fine. The second time I did this, I only used the recommended amount, and it was also very good. So, you can’t really go wrong.
- 2 Rib Eye Steaks, thinly sliced
- 2 Tablespoons olive oil
- 1 Medium onion, diced
- Mushrooms, sliced (8 ounces)*
- 2 Tablespoons all-purpose flour
- 2 Cups beef broth
- 3 Tablespoons tomato paste
- 3 Tablespoons dry sherry
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- 1 teaspoon dried thyme
- 1 Cup sour cream**
- 2 Tablespoons chopped parsley
- Cook egg noodles in boiling salted water until al dente (soft but still a bite); toss with butter once cooked (about 2 tablespoons), and set aside.
- In a large skillet, heat oil and add the beef in batches, so that the meat doesn't overcrowd and boil. The beef will cook very quickly. Cook for about 2 minutes per side, depending how thinly you sliced your steak. Remove to a plate and set aside.
- Add in the onion and cook until translucent, about 5 minutes.
- Add in the mushrooms and cook until soft, another 5 minutes.
- Sprinkle in the flour and stir for 1 minute.
- Stir in the beef broth and tomato paste and stir until the sauce thickens a little, about 2 minutes.
- Return the beef, and all its juice, to the pan.
- Add in the sherry, salt, pepper, and thyme.
- Reduce the heat and allow the sauce to simmer for about 5 minutes.
- Remove the pan from the heat and add in the sour cream.
- Sprinkle chopped parsley into the sauce, reserving some for garnish.
- Serve over buttered egg noodles.
- *If you buy the package of pre-sliced mushrooms, they measure 8 ounces
- **You can use whatever type of sour cream you like, but full fat makes this dish much more scrumptious
Every five weeks, after I get my hair done, I go shopping at Whole Foods, because it’s so close to my salon. It’s my little guilty pleasure. When I was there, I saw baby brussel sprouts, and while I have scarring childhood memories of eating brussel sprouts, I wanted to give them another chance, with bacon. While I was in the produce area, there happened to be someone showcasing brussel sprouts in a fresh salad!! I was intrigued. I tried it. I liked it!!! I thought it would be a perfect salad for Christmas dinner. So, that’s what I did. I had no idea of amounts of anything. All I knew was the ingredients I needed.
I took this picture at Whole Foods, so that I would remember what I needed to buy.
I made enough salad to feed many people. It’s a nice salad to adjust easily for a small or large crowd. I, also, used a mandolin to shave my brussel sprouts, but you could easily use a knife. Just make sure to slice them thinly.
To release the pomegranates from their skin, I like to use a meat tenderizer, instead of the wooden spoon that is so often suggested. I just don’t find that the spoon does the trick. But, in a pinch, you can easily find pomegranates ready to eat. You will just pay quite a bit more.
For the almonds: I toasted mine. You can do this in the oven, but I did mine in a pan over the stove, with no oil or butter. This process doesn’t take long, so don’t leave them sitting for too long without moving them around.
For the vinaigrette: Usually for a dressing like this, follow the general rule of 1 part acid (in this case, lemon) to 3 parts oil. Add about 1 teaspoon salt and 1/2 teaspoon pepper. Shake, shake, shake.
- 1 pound brussel sprouts, shaved
- 3/4 cup shaved almonds, toasted
- 1 to 2 apples, sliced like matchsticks (or julienne)
- 1 Pomegranate, seeds removed
- 1 lemon, juiced
- 1/2 (to 3/4) cup olive oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Mix the lemon, olive oil, salt and pepper together and set aside.
- Shave the brussel sprouts.
- Add them into a salad bowl with the apple and pomegranate.
- Drizzle with vinaigrette and top with almonds.
We are on a bit of a meatball craze these days. My daughter loves them, so that makes it especially motivating. I have already posted a recipe for The Mighty Meatball, but I like to use those meatballs for everything but the traditional ‘spaghetti and meatball’; although, you could very easily use those that way too! I actually got this recipe off of a page that I liked on Facebook, called Tasty. It’s an ingenious site, with quick viewings of complete recipes. I liked the slow cooker option to this recipe, since, if I can, I like to prepare more than one meal on a Sunday, and this recipe allows for that!
The first time I made this, I followed the recipe exactly. Originally, it calls for hot Italian sausage and and square of mozzarella inside the meatball. Personally, I didn’t notice the cheese at all, and my daughter really did notice the heat from the hot sausage. So, the second time I made it, I eliminated both, and it was a hit! It can’t get much easier than this guys. Try this recipe!
- 1 lb lean ground beef
- 1 lb sweet Italian sausage
- 1/2 teaspoon garlic powder
- 2 teaspoon salt
- 1 teaspoon pepper
- 1 cup bread crumbs (plain or seasoned)
- 1/4 cup parmesan cheese
- 2 eggs
- 1/2 cup whole milk
- 1/2 cup parsley
- Jarred Marinara Sauce (good quality)*
- In a bowl, blend all the ingredients together, except for the marinara sauce.
- Form into golf sized (or smaller) balls.
- Place a layer of meatballs on the bottom of your slow cooker, and drizzle with some of the marinara sauce.
- Place another layer of meatballs.
- Drizzle more marinara sauce.
- Repeat until all meatballs are in the slow cooker.
- Set slow cooker to high for 2 and a half hours.
- *I have found that I need more than 1 jar of marinara sauce. It's an easy add. Just judge from the amount of pasta you've made.
I have tried many carbonara recipes over the years, as it’s one of my husband’s favorite comfort foods. This recipe is my favorite of any I’ve tried, and it’s the quickest! My daughter gobbled up her entire serving. She told me that she likes this pasta as much as she likes cotton candy. That’s saying something!
This past weekend, we had a lot of my family visiting, which was awesome, but we never got the chance to grocery shop for the week! Luckily, we had enough pantry items, that I managed to get our dinners done still. Today, while I was at work, I was wracking my brain as to what I could make us for dinner. I received my recipe of the day email from The Food Network, and that was my inspiration for dinner. I had eggs, bacon, pasta, parmesan cheese, and parsley. Thanks, Food Network!!
- 1 pound spaghetti, dry
- 1/2 pound bacon, organic, thick cut, cut into smalls strips
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 2 large eggs, brought to room temp, cracked and whipped
- 1 cup of freshly grated Parmigiano-Reggiano, plus more for serving
- 1 bunch of parsley, finely chopped
- Salt & Pepper to taste
- Preheat pan on medium to medium-high heat. Once hot, add bacon.
- Drain off excess fat once cooked, except for 1 to 2 tablespoons.
- At the same time, bring a large pot of salted water to boil over high heat.
- Once boiling, cook pasta to al dente in texture.
- Reserve 1 cup of the pasta water for later use.
- Combine the beaten eggs and cheese together and set aside.
- Once bacon has cooked, and has been removed from the pan, toss in the minced garlic into the olive oil and bacon fat and stir continuously for about 1 minute.
- Add your cooked pasta directly into the hot garlic oil mixture.
- Remove the pan from the heat and add the egg/cheese mixture slowly, mixing constantly, to prevent the eggs from scrambling.
- At this time, add in some of your reserved pasta water to help loosen up your sauce to the right consistency.
- Season with salt and pepper, if necessary.
- Add in your minced parsley.