Pasta: Baked Macaroni & Cheese

Macaroni pie anyone?  That is what the folks ‘across the pond’ (the British) call Macaroni & Cheese.  Well, I don’t know that I ever associate this food with the UK- because I feel that there are few things more American (and growing up as a child in America) than macaroni & cheese.

I am all about comfort food.  Who isn’t… right?  Well Macaroni & Cheese is exactly that!  Some may think that you can’t do a month of recipes about pasta if you don’t include a recipe for good old fashioned mac & cheese.  I would agree.

While I would say that a VAST MAJORITY of the macaroni & cheese that is consumed in this country is from a box, with powdered, canned, or processes cheese sauce- I am here to tell you that making some homemade macaroni & cheese is very simple… and not too expensive either.  (cheese can get pricy- but you can make substitutions for whatever is on sale!)

Print your own copy of this recipe: CLICK HERE!

Ingredients

3 c. large elbow macaroni

6 T. butter

1 t. salt

2  t. pepper

4 T. flour

1 c. milk

1 c. heavy cream

2 c. shredded cheddar cheese  **use regular or mild cheese if you are making this for kids who may not like the full flavor of sharp cheddar**

1 c. shredded Colby or Monterey Jack cheese (I use a blend)

Jarlsberg Cheese

Panko Bread Crumbs

Instructions

Preheat oven to 400.

Bring a pot of water to a boil.

Cook macaroni to desired texture.

In a saucepan melt butter on medium heat. Add milk and crème.

Stir in flour, pepper, and salt - whisk until blended.  Thicken slightly, but don’t let the mixture thicken too much.  (approximately 3-5 minutes… until the consistency is like a thin gravy)

In a large saucepan mix macaroni, 2 c. Cheddar Cheese, 1 c. Colby/Monterey Jack Cheese and milk/cream mixture.

Heavily butter or spray a large baking dish.

Pour macaroni mixture into the baking dish.

Grate approximately 1 c. fresh Jarlsberg Cheese to top the macaroni mixture.

Place approximately 1 c. (or more depending on how much you need to place a ¼ inch top layer) of Panko Bread Crumbs.  Cover.

Bake at 400 for 20 minutes.

This recipe is GREAT on its own, or as a compliment to any other dish.  It is great with chicken… especially fried chicken.  (You could use a roasted chicken recipe too if you were wanting to be more healthy.)  Have you ever had macaroni & cheese with ham?  Try it!

Note; this recipe accepts alterations and substitutions VERY well.  Do you like a dish with a bite?  Substitute pepper jack for the cheddar.  Do you like it more creamy?  Add more milk. It is hard to mess up this recipe.

Pasta: Rigatoni

I love Pasta, but even more I love a restaurant that serves a GREAT pasta dish.  While I had the pleasure of living in the Portland area, my friends and I discovered this fantastic little pasta restaurant called Pastini’s.  If you are ever going to be in Oregon- be sure to check it out!  In true “small world” fashion, while working in Minnesota, one of my colleagues Malia happened to be from Oregon and also knew (and shared my affection) for this restaurant!  Well… through Malia (and her Mom) I got passed one of the recipes from Pastini’s and had to try it out.

That Malia!

One note about the recipe; one of the ingredients in this recipe is butternut squash.  Squash of any variety is not something that everyone likes… and I have to admit that I am not a huge fan of squash… but prepared this way, in this recipe… it’s GREAT!  I would suggest that anyone who loves pasta should at least give it a shot.

I hope you all enjoy!

J

Print a copy of the recipe: CLICK HERE

Rigatoni Zuccati

(inspired from the restaurant Pastini Pastaria in Tualatin, OR)

Ingredients:
2 T. olive oil (for pasta)

¼ c. olive oil (for squash)
2 tablespoons fresh chopped garlic (I used minced garlic- it works great)

1 cup sliced wild mushrooms (You can use portabellas, shitakes or chanterelles… I used portabellas)
2 cups cubed roasted butternut squash (directions below)
1 1/2 teaspoons chopped fresh rosemary
1 ½ cups heavy cream
20 oz rigatoni pasta, cooked according to package directions in salted water
Fresh spinach
Corse Sea Salt
Garnish with grated fresh parmesan cheese

Instructions:

Step 1: Roast Your Butternut Squash:

Cut your butternut squash in half and de-seed.  Then cut outer rind off.  The rind of a butternut squash is thin so a potato peeler could be used.

Cut squash in ½ inch cubes and toss in a large bowl with olive oil and coarse sea salt.

Place on baking dish in a 350-degree oven for 30 minutes. You want the squash to be tender but firm.

Remove from oven and let cool until ready to use.

Step 2: Cook Your Pasta:

While your squash is cooking, bring a pot of boiling water to a boil.  Cook your rigatoni according to directions or desired taste.  When pasta is done, remove from heat and set aside.

Step 2: Assemble Your Entree

Heat a large pot on medium-high heat with the olive oil until just before it smokes; add garlic to pan.  The garlic will start to toast right away;  add wild mushrooms immediately and cook for 2 minutes; add butternut squash to pan and cook for another 2 minutes, until the squash is heated.  Add cream and cook for about 3 minutes until the sauce reduces and thickens.   Reduce heat to medium and add the rosemary and a large handful of spinach and let the spinach wilt.  Mix in the cooked pasta and let it get hot, about 2 minutes.  Place in serving dish and garnish with grated fresh parmesan.

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I like to spice up a dish like this with a little black pepper for sure.  Feel free to add any other spices as well.  This is a dish that will customize well.  I think next time I may actually make a warm salsa-like topping with diced onion and tomato to go on top of the pasta as well.

I also add a bit more protein as well, and with any pasta dish a fresh ground chicken breast is a perfect compliment.

Slow Cooker Chicken

Whole Chicken (with rosemary and lemon)

Many people try to eat a little more healthy after the holidays are over.  I would be one of them.  One of my new year’s resolutions is to eat no (or less) fried foods.  Well I eat a lot of chicken (it is pretty good for you if prepared well).  Here is a quick and easy way for you to make a chicken for your next family dinner.  The recipe is designed for a whole chicken (a whole chicken fits nicely into your slow cooker), but you can use other chicken cuts (breast, thighs, wings) if you desire.

A note about a whole chicken: don’t underestimate it!

Many people stick to the chicken breasts because of one reason or another.

I am here to tell you that a whole chicken has a LOT of meat, great flavor, SUPER easy to cook (if you follow this recipe), and often times you can find them at a great price too!

Print a copy of this recipe for your own kitchen: CLICK HERE

Ingredients:

·   4-6 t. salt (some people like to use less sodium, others like more… that’s okay)

·   4 t. paprika

·   2 t. chili powder

·   2 t. garlic powder

·   2 t. chopped dried chives

·   2 t. black pepper

·   2 t. thyme

·   1 large onion - sliced

·   1 large roasting chicken

·   2-3 sprigs thyme

·   1 lemon

·   1 c. chicken stock

I
nstructions:

·  Combine all of your dry ingredients in a small bowl; mix well

·  Slice one large onion (can use white or yellow… remember yellow is sweeter)

·  Lay out your chicken or chicken cuts on some parchment

     paper

·  Squeeze the juice of one lemon all over your chicken

·  Take your dry ingredients and generously rub them into your chicken *save the lemons when you are done with this step!*

·  In your slow cooker, place 1 c. chicken stock in the bottom of the pot

·  Place half of your sliced onions in the bottom of the pot

·  Place your chicken on top of the onions and stock

·  Place the remainder of your onion slices all over the top of your chicken

·  Place the juiced lemon halves in the slow cooker with your chicken

·  Place fresh thyme (you can use rosemary too if you prefer that herb more) directly on top

·  Cover and cook on high for 4-6 hours

·  Important: check to make sure that the temperature of the chicken reaches at least 165 degrees

After about two hours you will begin to smell the aroma of this chicken cooking.  The combination of the chili powder, lemon, and especially the thyme will waft and aroma around your house that will make your family wondering “what time is dinner??”

Again, when the chicken is done (or when you think it is done) make sure you take the temperature of the bird.  It is important that the thickest part of your chicken reaches a minimum internal cooking temperature of 165 degrees.  After that you can lift your chicken out of the slow cooker.  Your chicken will literally fall apart.  (This is not the recipe if you want to display a nice golden brown whole chicken for a nice presentation… I mean it isn’t Thanksgiving.)  Take your lemons, thyme, and onions out of the slow cooker.  Place them on a nice serving tray.  Piece by piece portion out your chicken on the tray as well.  Try to separate the white and dark meat.  Everyone has their preference.

Feel free to experiment with this recipe too!  Add cloves of garlic if you want, swap out the herb, add another spice or two to your seasoning rub… the sky is the limit with an easy recipe like this one.

Slow Cooker Roast

 This recipe could be used for a roast or any other cut of meat (ex. London Broil).  The great thing about this recipe is its flexibility too!  The recipe can be amended to suit a specific taste and can be spiced up to a desired flavor.  Cooking meat in a crock pot is almost sure to guarantee a moist and tender entrée - as long as you ensure that your slow cooker has enough liquid.  I mentioned it in an earlier blog post- but you must be sure to use a lot of liquid when using a slow cooker.  (You can’t have too much- so aim high!)

This recipe is for a small roast to serve 2-3 people.  You can use a larger slow cooker and a larger cut of meat.  Just add more potatoes and vegetables (which can also be customized to suit your specific taste).

Print your own copy of this resume: CLICK HERE!

Ingredients

·         Roast or Cut of Meat

·         4-6 Potatoes

·         1 c. Baby Carrots (or you can use peeled, cut carrots)

·         ½ Onion - sliced

·         1 Pkg Dry Onion Soup Mix
·         1 Pkg Dry Ranch Dip Mix

·         ½ can Coke (you can use Diet Coke or Coke Zero)

·         ½ can Chicken stock

Instructions

·  Peel vegetables and potatoes (where applicable).

·  Place all vegetables (except onions) in the bottom of the slow cooker.

·  Place roast (or other meat cut) on top of vegetables.  *meat can be frozen or thawed; the only difference is the cooking time would be lengthened for frozen meat*

·  Pour can of coke over roast (use ½ can if making a smaller roast)

·  Pour can of chicken stock over roast (use ½ can if making smaller roast)

·  Pour package of dry Onion Soup Mix and Dry Ranch Dip Mix over the top of the roast

·  Place sliced onion over the top of the meat

·  Cover

·  Cook for 6-8 hours, or until the thickest part of the meat reads 145 on a meat thermometer

When you are done you will note that your cut of meat is very tender and will almost fall apart.  At that moment you will know why you used a slow cooker and will probably begin to plan your next meal!

Enjoy!

Slow Cooker Turkey Chili

I love chili in the winter, and I really enjoy a good turkey chili.  This is a very simple turkey chili recipe that will be sure to wow your friends, family, or dinner guests.

In just minutes you can toss all of these items in the slow cooker and in a few hours you have a delicious meal.

Print a copy of the recipe to try at home: CLICK HERE!

Ingredients

·         2 chopped onions

·         4 chopped garlic cloves

·         1 chopped green pepper

·         ¼ c. olive oil

·         2 cans stewed tomatoes

·         1 can diced tomatoes

·         1 small can tomato paste

·         1 can chicken stock

·         2 T. chili powder

·         1 T. cumin

·         1 t. oregano

·         1 t. black pepper

·         2 lbs. ground turkey - cooked

·         ¼ c. shredded cheese

Instructions

·  In a medium or large slow cooker, mix stewed tomatoes, diced tomatoes, tomato paste, chicken stock, and olive oil.

·  Chop onions

·  Chop garlic

·  Chop green pepper

·  Add chopped vegetables to the slow cooker

·  Brown 2 lbs of ground turkey and add to slow cooker

·  Add cumin, oregano, pepper, chili powder, and shredded cheese

·  Mix slow cooker together

·  Allow to cook on medium-high for 4 hours.  (you could cook it on low all day if you want - the longer you cook the more intense the flavors get!)

I always serve my chili with corn bread!

Top chili with sour crème and/or shredded cheese too!

Chili keeps for several days in the fridge or can be frozen in freezer bags for many months!

Slow Cooker Equipment

If there is one thing that every kitchen needs it is a slow cooker.  I actually think that every kitchen could use two, three, or four slow cookers!  Once you learn how to use your slow cooker to your advantage, you will see how great your meals can taste and how easy it is prepare a meal!

A little background…

Many people call a slow cooker a crock pot.  Crock-Pot is actually a trade marked brand in the US.  Coincidentally Slo-Cooker is a trade marked brand in the UK.

For the month of January I will be posting recipes that are made in your slow cooker.

Families are busier and busier, and while January isn’t a historically busy month - people are still decompressing from all of the holiday gatherings and engagements.

If you don’t have a slow cooker - RUN DON’T WALK!

One brand or another is on sale every week at local discount retailers like Target and Bed Bath and Beyond.  You don’t need to be too picky- just pick a size that isn’t too small!

I use three different sizes regularly.

I have a large slow cooker that is 5 quarts.  (5 or 6 quarts is a large size, but is one of the most versatile sizes that you can have.)

I also have another slow cooker that is 3 quarts.  This is great for small appetizers, small meals, or desserts.  (Yes!  You can make desserts in a slow cooker!  I will have at least one of those on here this month.)

I also have a small 1 quart slow cooker.  This is perfect for one thing - DIP.  I will be posting at least one slow cooker cheese dip recipe.

 

If there was one tip to remember about using a slow cooker it would be this…

Cardinal Rule of Slow Cooking:
Use lots of liquid.  All the slow cooker recipes that I will put on the site are tried and true.  Be sure that if you are going to alter any of the recipes that you don’t skimp on any of the liquid.  In order to not scorch your food (and your equipment) you must make sure that there is enough moisture in your slow cooker.