Gourmet Mac n' 5 Cheese

So, I love Mac and Cheese. I love it when it's fancy and gourmet. So, about about a year ago while watching "The Ultimate Recipe Showdown" on the Food Network, this recipe won, and I was hooked. So, I finally decided to spend some money on fancy cheese, and give this a try. It was wonderful! I pretty much ate it all. (I am NOT going to think about the fat . . . ) It was really tasty. If you get the time, the craving, and some dough to spend on specialty cheese (I recommend getting them at Harmons) go for it! Oh, and the picture doesn't do it justice. At all.

Gourmet Mac n' Five Cheese

INGREDIENTS:

1 package (16 oz) pasta

1/4 lb. bacon

1 med. onion, diced

5 Tablespoons unsalted butter

6 Tablespoons flour

1 Tablespoon dijon mustard

2 and 1/2 cups whole milk (I used 1% and it worked fine.)

2 cups heavy cream

1 sprig fresh thyme (didn't have any! worked out ok!)

1 bay leaf

1/2 teaspoon salt

1 and 1/2 cups grated Fontina cheese

1/2 cup crumbled blue cheese (I only put in like 2 Tablespoons. I'm not a huge fan.)

3/4 cups grated Gruyere cheese

3/4 cups grated White Cheddar Cheese

3/4 cups grated Parmesan Cheese

1/4 cups bread crumbs

3 Tablespoons chopped Italian parsley

INSTRUCTIONS:

Preheat oven to 450 degrees. Butter a 9 x 13 inch glass baking dish.

Cook pasta according to package. (I did it a bit less since it will cook more in the oven.) Drain, and set aside.

In a large dutch oven/pot saute the bacon until crisp. Remove with slotted spoon and reserve. Saute the onion in the bacon drippings until soft. Add the 5 Tablespoons butter to the onion mixture and melt the butter, stirring with a wooden spoon. Add the flour. Using a whisk, , stir constantly until mixed well with the fat making a roux. Whisk in the mustard. Gradually add the milk and cream whisking constantly. Add the thyme, bay leaf, and salt. Let come to a simmer and stir frequently for 15 min. Strain the milk mixture and discard the solids. Now mix in 1 cup Fontina, blue cheese, 1/2 cup Gruyere, 1/2 cup white cheddar, 1/2 cup Parmesan and the reserved bacon and parsley. Continue to stir until all the cheese is melted. Addt eh cooked noodles to the cheese mixture to coat. Add the noodle mixture to the prepared baking sich. Mix the remaining cheese and bread crumbs together and sprinkle on top of the noodles. Bake for about 15-20 min. or until golden brown. Remove from overn when done and let rest for 5 min.

ENJOY!

Smarter Fettuccine Alfredo

I made this for dinner last night, and was pleasantly surprised-it actually tasted like something you'd get in a restaurant! I was happy, and it was yummy. I was a little skeptical when I saw the ingredients, but it was great! (I got this out of Kraft Foods magazine for Spring of '06)

Smarter Fettuccine Alfredo:

Ingredients:

8 oz fettuccine

1 1/4 cups chicken broth

4 tsp. flour

1/3 cup light cream cheese SPREAD (not the block kind. I used regular, not light, and it was fine.)

3 Tbsp. Grated Parmesan Cheese (I was VERY liberal in that!)

1/8 tsp. ground nutmeg (I know it sounds crazy!)

3 Tbsp. fresh chopped parsley

Directions:

Cook pasta as directed. Drain, and set aside.

MEANWHILE: combine broth and flour in med. saucepan. Stir in cream cheese spread; cook 2 min., stirring constantly (a whisk worked best) until the mixture boils and thickens.

TOSS pasta w/sauce, 2 Tbsp. Parmesan cheese, and nutmeg. Sprinkle w/ remaining 1 T. Parmesan cheese, and parsley. Season to taste w/ black pepper.

Makes 4 servings/1 cup each.

*I added a few sprinkles of parmesan cheese to the actual sauce while it was boiling. I love that cheese, and think that you can't have too much!

ENJOY!

Linquine with Turkey Meatballs

If I'm in the mood for Italian I turn to this recipe. Just smelling the sauce simmering on the stove makes my mouth water.

All fairly non-threatening ingredients...

Turkey Meatballs

3 TBSP olive oil

2 oz pancetta, finely diced

1/2 yellow onion, finely diced

1 lb ground turkey

1/2 C freshly grated Romano cheese

1/4 C fresh flat leaf (Italian) parsley

1/4 C plain bread crumbs

1/4 C chopped sun-dried tomatoes

2 eggs, lightly beaten

3/4 tsp salt

3/4 tsp black pepper

Sauce and Noodles

1lb linguine

1/8 C extra-virgin olive oil

1 can whole tomatoes - cut into pieces with kitchen scissors

2 garlic cloves - smashed

1/4 C chopped fresh flat leaf parsley

1 can tomato paste (I know my photo shows sauce.. but use the paste)

1/2 tsp salt

1/2 tsp pepper

1/2 tsp dried basil

To Make the Meatballs (do this first)1. Preheat oven to 450

2. Heat olive oil in a medium, heavy skillet over medium heat. Add the pancetta and cook for 2 minutes. Add the onion and continue to cook until the pancetta is crisp and the onion is tender, about 4 minutes more. Remove from the heat.

3. In a large bowl, combine the pancetta/onion mixture with the remaining meatball ingredients and stir to combine.

4. Form the turkey mixture into balls about 2 inches in diameter, using about 2 TBSP for each, and place on a foil-lined and greased baking sheet.

5. Bake for 20 minutes

Meanwhile...6. In a medium saucepan, warm the 1/8 C of olive oil over medium heat. Add the tomatoes (with sauce), tomato paste, smashed garlic cloves, parsley, basil, salt, and pepper and simmer...

(this is the easiest way to chop whole tomatoes!)

(your sauce should look like this while you're waiting for the meatballs)

7. Add the cooked meatballs and let the sauce hang out on the stove until your pasta is done cooking

(these guys are ready to be added to the sauce)

Then toss and serve! (you might want to discard the garlic chunks before eating)

Hump Day- Tomato-Basil Fettuccini

Ingredients:
1/4 C chopped onion
1 Tbsp dry basil or 6 fresh leaves, chopped
1 clove garlic, minced
1/4 C olive oil (it's healthier, but I usually just use canola oil)
3 1/2 C chopped tomatoes
1 tsp salt
1/4 tsp pepper
12 oz fettuccini (I usually use a little less than 12 oz)
1/2 C grated parmesan cheese

Directions:
Saute onion and garlic in oil. Chop tomatoes (use fresh or canned).
Add tomatoes, basil, salt, & pepper to onion.
Simmer 15-20 min.
Cook fettuccini according to package, drain well.
Immediately toss hot fettuccini with tomato-basil sauce.
Enjoy!
I love this recipe (especially made with fresh tomatoes from the garden)! I also love that I usually have the ingredients in my pantry. Post your favorite "pantry" recipes!

Pasta Milano

My mother-in-law is an incredible cook. She made this for us when we were visiting and it is absolutely wonderful! I haven't made it yet (I just got the recipe), but it was so yummy I couldn't wait to share it with you all! That's why there aren't any pictures. It tastes exactly like the Pasta Milano from Macoroni Grill. Oh, it is so good. So enjoy! (One question does any know how to do the "1 head garlic, roasted"?)

4 chicken breasts
1 tsp. garlic powder
1 tsp. salt
1 tsp. pepper

Wash and dry chicken breasts; mix garlic powder, salt, and pepper and sprinkle on chicken. Grill chicken on stove top in a skillet or outside on the grill until it is done all the way through; set aside.

16 oz. bow tie pasta
4 Tbls. butter
1 1\2 cups sun-dried tomatoes
1 lb. mushrooms, sliced
Place pasta in salted boiling water and cook for 8-10 minutes or until al dente. Drain. Meanwhile saute the mushrooms and tomatoes in butter until soft.

2 quarts heavy cream (I substituted 1\2 Half & Half)
1 head garlic, roasted
1\2 tsp. pepper
2 tsp. salt
1 cup parmesan cheese
Place heavy cream, roasted garlic, pepper, salt, and parmesan cheese in food processor and puree. Place cream mixture in a saucepan and bring to a boil; turn down heat and simmer for 15 minutes or until sauce has thickened.

Mix in mushrooms and tomatoes and add to the cooked pasta. Slice the grilled chicken and place on top of the pasta. Garnish with fresh parsley and grated parmesan cheese. Enjoy!!!

"Freakin' Awesome"....

Fettucini with Chicken and Mushrooms
This is one of those meals that I make when I need a little positive feedback about what a good cook I am. That's right, EVERYTIME I make this Tel always gives me kudos and tells me it's "freakin' awessome"!

Ingredients
4 oz uncooked fettucini
5 Tbls margarine (divided)
1 lb skinned, boneless chicken, cut into 1 1/2 inch pieces
1 C sliced fresh mushrooms
1 Tbls flour
1/2 tsp dried parsley flakes
1/4 tsp onion powder
1/4 tsp salt
1/4 tsp pepper
1 C half and half
1/4 C parmesan cheese

Directions
Prepare fettucini according to package directions adding 1 Tbls butter to cooking water. Drain and rinse with warm water. Toss 1 Tbls butter. Set aside.

Melt remaining 3 Tbls butter in 2qt saucepan; add chicken and mushrooms. Cook and stir over moderate heat for about 10 min or until cooked throughout.

Stir in flour, parsley flakes, onion powder, salt, and pepper. Blend in half and half.

Cook and stir over moderate heat until mixture thickens slightly. Remove from heat; add fettucini and Parmesan cheese, tossing to coat. ENJOY!!

Lasagna

Lasagna
(makes enough for an 8X8 casserole dish...double for a 9X13)

4 Lasagna Noodles
1 lb. Hamburger
2 c. Tomato based sauce (my husband LOVES Dani's Pizza Sauce; my grandma uses 1 can tomato soup with 6 oz. tomato sauce)
1 egg
1 package Beefy Onion Soup Mix (optional)
1/2 c. sour cream
1/2 c. each of Cheddar, mozzarella, and Parmesan cheeses

1. Preheat oven to 350 degrees.
2. Brown hamburger, drain. Sprinkle with Beefy Onion Soup mix. Heat to piping hot.
3. Beat the egg. Add a large spoonful of hot sauce to egg, then add back into sauce. Cover and heat to boiling. (The sauce will turn orange-ish).
4. Cook lasagna noodles as directed; drain.
5. In an 8X8 casserole dish layer noodles (you'll have to cut them to fit...use the scraps from two noodles to make a third whole noodle), sauce, sour cream, cheeses. Then repeat omitting the sour cream the second time.
6. Bake for 22-25 minutes or until cheeses are bubbly.

**If you want to throw this straight into the freezer DON'T cook the noodles AT ALL!

Easy Spaghetti Sauce

Quick and Easy Spaghetti Sauce

This is a good "recipe," if you can call it that, for when you need to make dinner quick. It's also good for feeding the masses. AND it freezes well! I like to use Ziploc's Gallon and Quart sized freezer bags because thawing/defrosting is easy, but old Prego jars also work.

Serves 4
1 lb. hamburger
2/3-1 jar Prego ("Flavored with Meat") Sauce
1 pkg. Lipton Beefy-Onion Soup Mix
Salt and Pepper, to taste

1. Brown and drain hamburger. (Brown slowly over medium heat).
2. Sprinkle onion soup mix over hamburger (DON'T omit the soup mix if you don't like onions. Pour mix over meat using a strainer or sifter to remove onion pieces).
3. Add Prego and salt/pepper to your liking.

Serve with Spaghetti noodles, freshly grated Parmesan cheese, and "Grandma's Bread sticks"

Creamy Tomato Basil Pasta

For "Hump Day" I have listed this pasta that we tried last night. To be honest, I think my husband said it the best "if you never made it again, I won't miss it". It was good to switch it up and have something different, but it's not going on my "Yummy, Yummy in my Tummy" list (yes, I am a full-time mom, how'd you guess?) If any of you do try it I would like to know how you liked it.

2 lbs tomatoes (3 cups chopped)

1/4 C. Sun dried tomato dressing

1 8 oz pkg of cream cheese

1/3 C. fresh basil or 2 tsp dried

1 16 oz linguini or thin spaghetti

Chop tomatoes, chunck cream cheese, add basil, and add dressing. Cover and refrigerate for 2 hours. Cook pasta as directed, drain, and add to tomato mixture. (You may also add 1 lb cooked salad shrimp to make it more of a meal).

I also made "garlic bread" by brushing the Sun dried tomato dressing and adding grated cheese on french bread then broiling it. I was a BIG fan of the bread!

Skillet Lasagna

Another Italian recipe! I finally like food again... I even cooked tonight, which I haven't done in months! This is a very tasty recipe!

Ingredients:
1 pound ground beef
1 small onion, chopped
1 clove minced garlic
1 1/2 cups diced tomatoes, undrained
1 1/4 cups water
1 8-ounce can tomato sauce
1 tablespoon dried parsley flakes
1 teaspoon dried basil leaves
1 teaspoon dried oregano leaves
1 teaspoon salt
2 1/2 cups bow tie pasta, uncooked
1 cup cottage cheese
1/4 cup grated Parmesan cheese
Dash basil, pepper

In large skillet, brown beef with onions and garlic; drain. Add tomatoes, water, tomato sauce, parsley, basil, oregano, and salt. Mix well. Stir in uncooked pasta. Bring to a boil, stirring occasionally. Reduce heat; cover, simmer for 20 minutes or until pasta is tender, stirring once. Stir in cottage cheese. Cover with and Parmesan cheese, and sprinkle in basil and pepper to taste if desired. Cover and cook for 5 minutes.

Enjoy!


I don't think the pictures do it justice - it's good!

Baked Ziti

I LOVE this recipe. If you are making it for you & your spouse, I would half the recipe - you'll have lots of leftovers as well. This recipe will feed 12-15 people. It's great for big dinners! It may sound complicated, but it's easy.

First, find a deep pan. The use-once tinfoil roast pan works great. I buy them at Dollar Tree.

Ingredients:
Red sauce (Marinara), 2-3 bottles heated up or you can make it from scratch.
1 lb. hamburger
1 onion
3 garlic cloves
Salt n pepper
White sauce – use half as much as red sauce. (I find this at Albertson's on the pasta sauce isle. You can make it from scratch too.)
Rigatoni pasta – 2 packages
Parmesan cheese – 1 bag of real, grated Parmesan cheese
Mozzarella cheese – Round balls, not shredded. Cube into small pieces.

Cook pasta for half time the packet says. Put tsp of olive oil in so it’s not sticky. Brown hamburger in pan with onion, garlic and salt n pepper. Add hamburger to red sauce.

Set up assembly line. Red sauce first, white sauce (half as much as red), pasta, chunks of cheese, red sauce, white, pasta, chunks of cheese, etc. As many layers as it allows. Put Parmesan cheese on top. Cover completely. Bake for 30-40 minutes @ 350. Do not cover. Cheese to be melted and brown. Enjoy!! It's yummy!