Cheese Stuffed Shells

 Here we are again!  I hope your day has been great, and happy!  I love this time when we get together to share food.  I especially enjoy sharing family favorites with you.  It is hard to not share them all at once, and spread them out.  This is one I have never shared, and it is just your everyday run of the mill stuffed shells.  My family loves them and this is what I would consider a quick weeknight meal. If you are a meal planner/prepper, have your sauce made, shells boiled and all of your grated cheeses put together in one large resealable bag.  When the night comes you want to make it, it is not much more than just assembly.

This makes about 20 shells.  You can only cook that many or cook them all and eat the leftovers with butter and salt and pepper!  That is what my husband lives for when I make extra pasta.

You will notice I use what some of you may consider a lot of salt.  I don't find that the saltiness of Parmesan cheese hits the same notes as actual salt seasoning in a dish.  I find ricotta needs plenty of seasoning and that is just what I do.  When you divide that salt out among a large casserole, I think you will live.  If you want to omit it, please do, or cut it back, please do that as well.  You have to adjust things to what is good for your family.  I won't mind, in fact, I will welcome it !  Lets get started on this basic stuffed shell recipe that your family will love!

Oh wait!  You can also shred some provolone to use in this.  I saw some of those cheese blends at the store include a provolone/mozzarella combination....um, YUM.  OK, now we are ready.


1/2-1 full box of jumbo shells, cooked per package directions
15 oz. ricotta cheese
8 oz.  shredded mozzarella cheese (hold out 1/4 cup)
8 oz. shredded Parmesan cheese (hold out 1/4 cup)
1 T. Italian seasoning
1 tsp. onion powder
1 tsp. garlic powder
1 1/2 tsp. salt
1/4 tsp. black pepper
4 cups marinara sauce (divided)
1 can diced tomatoes
2 T. sugar

Preheat your oven to 350 degrees.  Cook shells according to box direction, drain and run under cold water until they are completely cool.  Let sit and drain while you mix up the cheese filling.  In a bowl combine, ricotta cheese, shredded mozzarella, shredded Parmesan, Italian seasoning, onion powder, garlic powder, salt and pepper.

 

Mix to combine.  Use about 1/2 cup of your marinara (just plain) to dump in the bottom of the pan.  Spread it around as it will keep the shells from sticking.  Fill your shells with a teaspoon.  This mixture will fill about 20 shells.  You can cook the whole package or just the 20.  Fill and place into the baking dish.

 

Continue until your filling is gone.  In the same bowl as the filling (hey I am not about using as many dishes as possible ya know?) Pour in the rest of the marinara and the diced tomatoes UN drained.  Add in sugar and stir.  Carefully pour over the shells as evenly as possible. 

Spread out the sauce with a spoon, and use the cheese you held back to sprinkle on top!  Now, confession time..........  I used like, a lot more mozz.  The photo below show only Parmesan but I decided I wanted more mozzarella on top!

ENJOY my friends!

Stuffed Tomatoes

 How are your gardens doing?  Are you running over with anything?  We aren't!  Rabbits, rabbits, rabbits.  Need I say more?  So I went to the farmers market today and picked up some tomatoes.  I know many of you have gardens and hopefully have a bountiful harvest, count yourself lucky!

These stuffed tomatoes are just an old standby but I was making them for dinner tonight, I realized, I had never shared with you.  I don't know if everyone makes them this way but I always have, probably always will.  I bet there is a million things you could do with this.  Chicken salad served in a hollowed out tomato would be good served on a hot summer day!  YUM!

There isn't much explaination.  Just when you think you have shared all the family and regular stuff you make, you realize you were wrong!  Thank goodness for you all, because these are really delicious.  Perfect for a meatless meal, or a meatless side dish. 

4-6 tomatoes
1 cup orzo pasta (measure before cooking)
2 T. butter
1/2 cup Parmesan cheese
1/2 tsp. Italian seasoning
1/2 tsp salt
pepper to taste
8 oz. ball of fresh mozzarella cheese (or more)

Bring a medium pan of generously salted water to a boil.  Add in your orzo pasta and cook according to package directions.  Drain well and put back in the pan.  Add butter, cheese, Italian seasoning, salt and pepper.  Mix until cheese and butter are melted.  Set aside.

Preheat your oven to 350.  Cut about 1/2 inch off the tops of the tomatoes.  Using a small knife run it around the inside of the flesh of the tomato and then use a spoon to scoop out the centers.  Be careful not to pierce the sides or bottom.  Set them into a cupcake pan.  I find it works best.

Slice the cheese into as many slices as you have tomatoes.  I did 4 tomatoes, there was a bit of stuffing left, so you might need more cheese for the extra 2 tomatoes.  Following me?  You will need one slice and one small cube for each tomato.   Take a small spoon and fill each tomato up 3/4 of the way.  Poke a cube of mozz in the center  and then fill to the top.  Lay a slice of mozzarella over the top.

Bake for 15-25 minutes.  Let the cheese get melted and ooze down the sides and for it all to heat through.  If you want the cheese browned on top, pop your oven to broil for a minute or two until it browns up.

Serve this next to a steak, a grilled piece of chicken, or with a salad.  It is a great meatless main dish or side dish!

ENJOY!

Margherita Grilled Cheese Sandwiches

Hey friends!  Hope you are all well!  How is the summer starting off for everyone?  Storms and more storms, and more heat and humidity here than ever.  Joy, pure and utter joy.  NOT!

In the summer we do lot of sandwiches and salads.  Some days it is just to hot to cook a big dinner, nobody wants to heat up their house more than necessary when it is hot outside.  Am I right or am I right?!?!

I have been on a grilled cheese kick.  Experimenting with different things I like and other ingredients.  A margherita pizza any day, anytime, anywhere makes me happy.  I decided to just work those ingredients into my grilled cheese.  They were so good, I decided to share. it.  No big secret or back story, (for once, huh? HAHA)  Just a great, quick, sandwich that will fill your tummy and it might make you moan a little when you eat it.  I won't say if it does that to me, but, I know a few people who it might affect that way!

Be ready to see a few of my grilled cheese experiments.  Here are a couple you might enjoy that are already posts, French Onion Panino, or my  Cheese Frenchee!  We have been trying to have a meatless night or two a week and these cheesy treasures make it much easier!!

I prefer my grilled cheese on plain old white, doughy (not so great for you) bread.  You choose your own favorite!  This will make 4 sandwiches!

8 slices of bread your choice
8 slices of fresh mozzarella cheese
sliced tomatoes, as many as you want per sandwich
Fresh basil leaves, about 3 per sandwich (tear them up!)
Butter

I know, you know how this goes.  I butter my pan instead of the bread.  Layer cheese, tomato and basil.  Use a slice of bread, slice of cheese, then tomato, then basil, last slice of cheese and bread.
This makes the cheese act like a glue, and oh LAWDY, my mouth is watering.  Sadly, I am not joking.   Place in the pan, and cook slow!  That is the secret when you have multiple ingredients.  Let that cheesy goodness melt slowly and the bread brown perfectly and errrr meeh gerrrd!

I do like to add a little pinch of salt to the top of my tomato! 

Enjoy this simple supper or lunch!

Donna's Famous Secret Recipe Potato Salad

Potato salad.  There are probably as many recipes for it as there are people in the world.  I rarely meet one I like.  Is that un-American?  I am not a fan of mayo infested foods.  Not a fan of mayo in general.  I love this potato salad.  As per usual, there is a story here.

My husband has lost both of his parents.  His mother's joy was her children.  (as was his father's) My husband jokes that she wasn't always the greatest cook, but she worked harder than any chef ever could!  There were many things as you can tell if you read my blog regularly that I have attempted to recreate.  Some things were a success and some things like that darn Blueberry Duff, weren't so easy!  When I recreate food that George's mom made for him, it makes his heart and soul happy.  He misses his parents immensely and fishing and drawing are what reminds him and fills his heart with his dads memory, food and polyester pants with the seams already sewn in the front makes his heart chuckle with his moms memory.   He just cracks me up. 

Donna, Millville NJ, 1964

This potato salad was his absolute favorite.  His mom never left the recipe with anyone.  He has been asking me to try and recreate it for years, but I needed him to help me since he is the only one who remembers what it tasted like.  We got to work on his day off and started with the ingredients he was sure of, which was all of them, but we had no measurements.  Well friends, we nailed it, I am told.  I think he had a tear in his eye when he took the first bite!  This is a fairly creamy potato salad, AND, it has a sweet background.  This may or may not be your kind of thing, but it is Donna's recipe and that, my friends, isn't to be messed with!  This make a large batch, which is the only way she ever made it.  So when you see the amount of sugar it calls for, don't pass out, remember it for 5lbs of potatoes! 



Geo's little brother Steven on the left, Donna in the middle and my handsome hubby on the right!
South Dakota, Ellsworth AFB where my husband was stationed about 1988.

The biggest "secret" with this potato salad is that you MUST add the potatoes to the sauce while they are warm.  Also, only Hellmann's will do!  You MUST!

George, his baby brother Steven and mom, Donna.
Brackley, England 1978 (ish)

You can literally see my husband's memories on his face as he smiles with every bite.  That, my friends, is success!

1 30oz jar of Hellmann's
3 tbsp. yellow mustard
3/4 cup granulated sugar
1/4 cup milk
5 lbs. potatoes (she always used reds, peel and cut into chunks)
1 dozen hard boiled eggs

First things first.  In a LARGE bowl, combine all ingredients, except potatoes.  Use a whisk and whisk until everything is incorporated and creamy.  Next, peel and cut up your hard boiled eggs.  Put those in a separate bowl.  Set aside. 

Peel (or don't) your potatoes and cut them in med-large chunks.  Place into a pot of COLD water.  When you are done, put it on the stove and cover until boiling.  Uncover and let boil until potatoes are fork tender but don't fall apart.  Drain WELL and then immediately put into your bowl of sauce, toss in the egg and mix until the salad is well combined.  Cover and refrigerate at LEAST 8 hours.  Yes, I said 8.  Overnight, or 24 hours,  is even better.  It may seem like to much sauce in the beginning but the potatoes will soak it up, and remember it IS a creamy potato salad anyway!

I hope you enjoy the now, not so secret recipe.  I know Donna would love that we were sharing her potato salad with the world!  It was her "thing" and she was always asked to bring it places. 

Thanks for reading, as always and my gratitude and love to you all!

Fresh Green Bean Salad

Sounds light and refreshing, doesn't it?

Now we all know I am not known for health food recipes, or even really, remotely healthy recipes, but occasionally I give it a go.  Let's be honest, we are all, wait... MANY of us are trying to live healthier, be lighter, and more active and I am no exception to that idea.  I just happen to like to cook  really delish stuff that might not be the healthiest choice.  That will not change, however, I will be trying to incorporate a few healthier dishes as well.  

This will be perfect for the summertime.  If you have a garden it will be even more awesome.  Nothing is more gratifying than strolling out to your backyard crops and picking fresh veggies, that you have planted, nurtured and grown, to feed yourself or your family.  I mean, it doesn't get much better than that as far as foodies go!  This salad is a great side dish,  and I have a feeling it will accompany a few grilled chicken breasts or steaks this summer!  It is also perfect for a bbq or picnic, no mayo to worry about!

You can certainly add finely minced onion to this recipe, and you could use fresh garlic.  Nobody but me in my family enjoys raw garlic, so I opted for garlic salt (2birds 1 stone ya know).  Keep that in mind when you are making that choice for the recipe. Here we go!

1 lb. fresh green beans, (ends snapped and cut into approx. 1-2 inch long pieces)
1 medium cucumber, diced ( I did NOT peel mine but feel free to do so if you like)
1 pint cherry or grape tomatoes, halved

Dressing:
3 tbsp. olive oil
1 tbsp. red wine vinegar
1/3 tsp. garlic salt
1/4 tsp. black pepper

Bring a medium pot full of water to a boil.  Add in a generous amount of salt and add your green beans.  Let boil for 4 minutes.  No longer!  Drain them into a colander and immediately toss them into a bowl of cold water and some ice.  This is an, "ice bath" and "shocks" the green beans so they stay bright green and immediately stop cooking.  You want them crisp tender.  (I hate that phrase fyi).  While they are being shocked into submission, take care of your tomatoes and cucumbers and put into a large bowl and then, make your dressing!

To make the dressing, add all ingredients into a small bowl.  Whisk to combine and set aside.

Drain green beans again, and then dump into a clean, lint free kitchen towel.   Make sure they are all dry and then add them to the large bowl of tomatoes and cucumbers.  Pour your dressing over and toss those veggies quite a few times to get them all coated.  Now you can serve this immediately but let me assure you, if you make this the night before, or even 2 hours before, and you chill it, they will come!   It is one of those dishes, the longer it sits, the better it gets!

Enjoy my friends! 

Angel Hair Marifredo Pie

Yes, you read it right, "Marifredo".  New word for you?  Yea, new for me too.  There is a story about this.  I mean, isn't there ALWAYS a story?

We attended one of my nieces college grad parties in December.  The restaurant we went to was called Ragazzi's.  A pizza place, that we have become addicted too.  When they served our food and we SAW the pizza, we looked at each other and squelched in unison "BOARDWALK PIZZA"!!  No I am not kidding, we made a complete spectacle of ourselves.  Then my niece says, you have to try this "little slice of heaven".  What?  So she brings me a piece.  It appears. at first to like a lasagna form.  Nope, not lasagna.  You cut it and you can see it is spaghetti.  But it comes out in a piece.  I dunno, sue me but I hadn't seen anything like this really.  I mean,  I make Baked Spaghetti with Stuffed Meatballs, but this was so different.  It was so good, VERY rich but so good!  I made a plan and knew I had to try and recreate this!  You know some places won't give out a secret recipe, so we kept taking small bites, trying to figure out the ingredients.  Finally, I decided to go ask the manager.  I was ready to play the "I have horrible food allergies so can you tell me what is in it so I know if I can eat it or not" thing.  However, I decided that wasn't very good karma, so I just walked up to him and said, like a pathetic whiner, "is there any way you can tell me what is in this".  The gentleman kind of laughed and said, "what do you think is in it"?  I told him I thought it was alfredo sauce.  He grinned. and said, "yes, and eggs, and smoked provolone"  I couldn't believe the smoked provolone, I couldn't taste the smoked part at all and normally, I loathe smoked cheeses.  I told him my original plan, to play a poor allergy ridden person and he just laughed and said it was actually a good idea!  HA!

Though I have changed up the cheese, and had no exact recipe, I think I did the best with this that I could.  Would I call it an exact dupe of the real thing, eh, probably not, but would I called it an amazing crowd pleasing, soul warming, great for a crowd and best thing you have tasted in awhile?  Definitely.  Let's get to it. Thanks to Ragazzi's here in Omaha for the inspiration!

Btw...the name "marifredo", came from my husband.  We took days to think of a name for this dish!  Seriously!  We married "marinara" and "alfredo" and he blurted it out.  I loved it!  So enjoy your "marifredo"!!!

This recipe is a bit time consuming but not at all difficult.  Just make the alfredo sauce ahead of time so it can cool to room temp or near room temp before you start!

For the ALFREDO sauce you will need:
4 tbsp butter
4 tbsp flour
3 cups milk (any kind, use half and half if you like)
1 cup grated Parmesan cheese

In a medium saucepan, over medium heat, melt butter and add in flour.  Whisk for a couple of minutes to cook out the raw flour taste and begin (while still whisking) adding your milk.  Continue whisking and bring to a boil.  At this time shut off the heat and add parm cheese, stir until melted and creamy.  Set aside and let come to room temperature or refrigerate until cooled.

For the rest of the recipe you will need:
1 lb angel hair pasta
1 cup shredded mozzarella + 1 cup for the top
5 eggs (lightly beaten)
3 cups of marinara sauce (homemade or jarred, just your favorite)
1/2 grated Parmesan cheese

Preheat oven to 350 degrees.  Spray a 9x13 with nonstick cooking spray and set aside.  Boil pasta in a large pot of salted water.  Whatever the cooking time is, reduce it by 2 minutes.  When it is done, drain, and against everything you know is right, RINSE it in cold water until it has cooled down. 

In a bowl large enough to hold your mixture, add in cooked pasta, eggs, COOLED alfredo sauce, 1 cup of shredded mozzarella cheese and using tongs or your clean hand, mix until completely combined. 

When you have it mixed, pour into 9x13 pan.  Put into the oven for 30 minutes.  After 30 minutes remove and top with marinara, spreading it to cover.  Remember you only want a thin layer!  Top with 1/2 cup shredded mozzarella cheese and parm.  Put back in the oven for another 30-40 minutes until the center feels pretty firm when you touch it. 

Now, you MUST let this sit 15-20 minutes BEFORE serving.  I know, killer, but you just have to!

I hope you enjoy this recreation.  We sure did.  It is really rich so you will be able to feed an army with this pan!  It freezes AMAZINGLY and we did so by the slice.  Take it to work, or school for lunch!

Your "inventor the word Marifredo" Chefwannabe

PS.  Ok so maybe Geo helped me think of this word.  We spent days trying to name this dish!

Crab Cheese Wontons

The sun is shining so bright today.  You know Mother Nature has one hand on her hip, and using the other hand to point and laugh, right?  Because it is cold as crap outside, but from inside you think it might be ok for shorts and flip flops.  You put said items on to go to the store and people look at you funny.  I mean if you DID it, they would look at you funny.  WHAT?  Ok, so yea, I DID.  They are all dressed up like Eskimos.  Pfftttt.

Anyway, I FINALLY got this recipe.  I know you can find these recipes anywhere, but the right amount of this and that, is an art, and my friend Leng is on it.  She made these for us so long ago, back when we were friends in Jersey!  She and her husband and family live back in Vegas, we are back in Nebraska, so I knew my only immediate chance of getting them again was a Facebook email and making them myself!  Thankfully Facebook had taken its meds that day and the email was delivered.  When I saw how easy this was I couldn't believe it.  Easy AND awesome. You know how we feel in our family about Chinese food.  I mean seriously, we should just change our last name to like, hmm, I wonder what the Asian version of "Smith" is.  Seriously when I just said that the first name that came to mind was "Long Duck Dong".  A complete 80's teen.  Did anyone else want to BE Molly Ringwald?  Anyone else want to marry JAKE RYAN? Sorry, off topic.

Anyway, so do you call these crab cheese wontons or crab rangoon.  I always called them crab cheese wontons when they were from a real Chinese restaurant and crab rangoon when they were mall Chinese.  What do you call them? 

Here is Leng's recipe for,  Crab Cheese Wontons,.  Thanks so much for letting me share Leng!! I did add an extra ingredient on accident, grabbed the wrong bottle but loved it so gonna through it in!

1 pkg wonton wrappers
1/4 cup crab meat FINELY chopped (real or fake!)
4 ounces softened cream cheese
1 tsp worchestire sauce
1/2 tsp soy sauce
1/4 tsp garlic powder
1-2 green onions,  minced
1/4 tsp sriracha (or any hot sauce) OPTIONAL

Combine softened cream cheese, worchestire, soy sauce, garlic powder, green onion and hot sauce.  Fill your wontons with 1/2 tsp of the mixture in the center and fold however, you like them folded.  Just make sure to run water around all the edges so it seals well and no cheese leaks out. Prepare all wontons before frying!!

Now prepare your oil  I use peanut oil.  Put 3-4 inches in a heavy medium sauce pan.  Heat oil to 350 degrees.  Make sure to fry only a few at a time so you don't overcrowd.  This should make between 22-28 wontons.  (I think, LOL)  I did double fry a few of mine just see the difference.  I fried them, let them cool, and then fried a second time.  Was ok but not worth the time.  Drain on paper towels, or newspapers!  Sprinkle with salt when they come out if you wish!!  I would do it though!  I mean I DID do it. You know what I mean.

 

Use your favorite dipping sauce OR, don't use any at all!  Word to the wise, only make as many as you will need or eat, they aren't as good reheated!  I guess you could REfry them, but.....you get what I am saying!

Your "more Chinese takeout recipes than you can stand"chefwannabe

 

PS. If you don't groove on CRAB cheese wontons, try my regular FRIED WONTONS!

Swirly, Twirly, EGG DROP SOUP!

Have I ever told you about my families addiction to Asian cuisine?  It is out of control, and it literally is all my husband ever wants to eat.  I am so scared to try cooking it, I feel like I need to be some well trained, seasoned chef to make most of it, otherwise it just falls into the "mall Chinese"  or "mall Japanese" food category!!  We have a favorite place we go each Monday for lunch, they know what table we want and they know what we want to drink, etc...  We even have Chinese food on Christmas Day because my husband and son LOVE "A Christmas Story" and of course we all know they end up having to eat Chinese food on Christmas Day.  It is now a family tradition.

 

Being the soup fanatic I am, I have tried Hot a Sour soup a couple of times.  I never seem to get it quite right.  I don't know why I can't, I just can't.  So tonight, I decided it was time to give Egg Drop Soup the old college try.  Surprisingly it turned out well.  I mean my track record isn't so great making Asian soups, lets face it. 

I took many helpful pieces of advice from many people.  I HAVE tried it before, just in my opinion, unsuccessfully.  Although I know there aren't supposed to be like any scrambled eggs in the soup, I kind of dig it when I get a coagulated hunk of silky egg!!  I have looked at a few recipes, and decided to take what I like about the recipes, the advice, and just make the dang soup again, once and for all.  Now one of my favorite parts of egg drop soup is that I LOVE scallions and put a TON in.  Well friends, guess who thought she had some and didn't?  Yea, you are right.  Me.  I did toss a little parsley on top, so unauthentic I know, but I needed some color and that is what I had.  Don't hate on me for it....just pretend it never happened!

This is so quick and easy you will wonder why you never tried it.  It had a slight amount of thickness to the broth, but not slimy.  Just had great flavor.  Lets see what you will need...

You will need...
4 cups chicken stock
2 eggs *I had an extra egg white I used as well*
1 tbsp soy sauce (low sodium)
1/4 tsp ground ginger
1 tbsp cornstarch (heaping)
1/4 cup cold water
salt and pepper to taste

First thing to do is add your cornstarch to your cold water and stir until cornstarch dissolves into it completely.

Set aside.  Crack your eggs in a bowl and scramble them with a fork or whisk.  I added a small amount of black pepper to them as well.

Add your stock, soy sauce, and ginger to a medium saucepan and heat until boiling.  While stirring, add in water/cornstarch mixture and keep stirring while it boils for a minute.  Shut off heat.  IMMEDIATELY take a fork or chopsticks and start stirring in a circle, while the broth is circling the pan start pouring in the eggs, do not stop stirring!  When the eggs are in, the soup is done!  Serve with scallions!

I love fresh cracked black pepper on this and you might need a small pinch of salt.  

Time for me to go clean up, my husband is still recovering from the fact I served this as a starter for a meatloaf dinner.  HEY, I just like to keep things interesting.  Leave me alone!

Your "egg drop soup extraordinaire" chefwannabe

Chris

 

Ps.  My husband LOVES wontons in egg drop soup!

French Onion Panino

The weather just is incredible here in the Midwest.  We are seeing temps in the 50's, for January, this is unheard of.  I wore shorts and flip flops to the store again!  I know it won't last but I will certainly enjoy it while I can for sure.  

So many of you who have been with me since the beginning, have learned a few of my dark secrets.  Ok, I don't know how "dark" they are, rather just some of my likes and dislikes as far as food and life.  One of my major food dislikes is onions.  I hate onions like my husband hates cleaning his dang trash out of the car and....oh wait, sorry, got off topic.  Let me compose myself.  I hate onions like crazy.  Raw onions have to be the be worst consumable food right behind beans.  I avoid them at all costs, until, years ago now, I discovered, "caramelized onions" and French Onion Soup!  I love it!  How can that be you ask?  Because for all of you fellow onion haters, when you hear someone say, caramelized onions are sweet, they are not lying.  They get brown, and the sugars come out, and caramelized and the goodness is nothing like raw onions.  It is a whole new world people!!  So, my fellow haters of the onion, I challenge you to give this a try.  

I decided french onion soup would make a great sandwich so I came up with this.  Give it a try and let me know what you think!!  This recipe is written to serve 4.

Here is what you will need:
2 med-large onions, sliced (depending on how much you like onions)
Swiss cheese, gruyere or provolone
4 long rolls (if you prefer round do round, its a free country)
1 tsp thyme *dried*
2 tbsp butter
1 tbsp olive oil
salt and pepper to taste
2 cups divided Beef stock or consomme for Au jus

In a high sided skillet, add in butter, olive oil, and onions.  Stir, coating all the onions in fat if possible.  Add in thyme and salt and pepper to taste.  You need to add salt so that the onions will sweat and let off their juice.  You smell when you sweat, well so do they, that is how you will know you are on your way to caramelizing!   Let cook on medium heat stirring often for approx 20-25 minutes.  Halfway throw cooking add 1/4 cup beef stock and stir.  You will know they are ready when they look like this.  Then remove from heat.

Use a panini press if you have one.  If you do not have one, take a brick and wrap it completely several times in foil.  Use a clean skillet and melt 1 tsp butter in it.  Use the brick to "press" your sandwich.  Assemble it with 2 pieces of cheese, one on each side of bread with onions in the middle.

Make sure to serve Au jus and dip and eat!  It is a delicious thing!  Is it a french dip or is it not?  You decide if it is your new meatless french dip!   Remember when using salt that your beef stock or consomme might be salty, so don't over salt your onions!

 

This is a great change up from your hum drum ordinary grilled cheese!   Go ahead, give it a go and see what you think.  As for me, I say MMMMMMMMmmm!!!

 

Your "love hate relationships with onions are rare" chefwannabe

Chris

Blush............not Bashful!

It has been one of those days friends!  I allowed my husband to Christmas shop with me.  WHAT was I thinking you ask?  I wasn't!  THAT is the problem!  He is a great shopper when we are casually shopping, in fact a far more willing shopper than I.  When we need to look for something in particular, he is nuts.  He had the audacity to tell me the print on our granddaughters tights didn't NEED to be the same pink as the top.  Ladies?!?!  This is what I was dealing with.  He waited while I got my nails done as well, they were 2 weeks overdue, and it took forever.  Needless to say, not all the shopping got done.

We got home late and I decided I didn't want to cook, I wasn't so hungry anyway and I knew George wouldn't be either.   Well he emerged wondering what was for dinner.  Mind you I haven't been to the store for awhile, so I have no fresh herbs, hardly any veg, and no fresh pasta.  So what I concocted out of the pantry was this pasta dish that I LOVED.  I had no idea it would turn out so good!  Although I only made pasta, and no meat, this would be great with a sliced Italian sausage carefully sliced and laid out on top, or grilled chicken.   I am just a pasta lovin' girl.  There is no way around it, and nothing I can humanly do to change it.  I hope you enjoy, add some meat and a salad, or some bread.  Maybe even use it as a side dish alongside a meatloaf!!

You first need to make a little spice blend consisting of:
1 tbsp dried basil
1/2 tbsp onion salt
1 tsp garlic powder
Combine in small dish

Here is what else you will need:
1 tsp olive oil
1 1/2 cups of crushed tomatoes (I used Pomi)
1 cup heavy cream
1/2 cup grated Parmesan cheese
Spice blend
12 ounce pack of farfelle (bow-ties) or any short pasta of your choice, prepared
according to package directions.  Do not overcook!


While pasta is cooking......
In a high sided skillet add olive oil and tomatoes. Let warm through and add spice blend.  Let come to a tiny boil and turn down to simmer until pasta is finished cooking.  When pasta is done, drain and set aside.

 

Add in cream and cheese, mixing to combine completely.

Add in pasta and toss until pasta is completely coated in sauce.  It should absorb the perfect amount, almost all of it with a WEE bit left.  Not to dry and not over sauced!

I hope you enjoy this quick and easy side or main dish!!  Have a wonderful evening!!  Happy Christmas baking to all and to all a good night!!

Your "is it Christmas yet"chefwannabe

Chris

Easy Cheesy Goodness! George's FAVORITE baked Mac and Cheese!

I never really intended this to be a dedicated blog.  I mean, I have done a few very "dedicated to" blogs but one to my husband seemed so...needless. :)  I mean I adore the man but a whole cooking blog dedicated to one of his 2 favorite sides in the whole world?  It is a favorite of my son as well, so maybe it will be my family dedicated blog!

This was our first holiday weekend together!  We were all so young!  We were ice skating at Flyers Zone in Atlantic City, NJ!

It started when we spent our first holiday together.  Most people have traditional dishes they prepare for family holidays. Perhaps they are handed down, or just a tradition.  In my house it's this hideous grated cabbage and carrots in jello dish with some heinous dressing including Miracle Whip on top.  I HATE that dish, for the record.  Or it might be stuffing with oysters, UGH, I hate that dish to, thanks Mom.  I have ONE sister who loves it, and my mother loves it, nobody else loves it, so she makes it anyway.  Almost as if Peg is her favorite child.  Hmmmm....

News Flash: 

Peg, I am the favorite.  I always have been.  You got it?  I am watching you sister.   

Moving on, when I asked my husband what dishes were traditional for his family, he says all the regular stuff and then states, "but the ONE thing we have for EVERY holiday is baked macaroni and cheese".  You have to remember at this point, I was not so into cooking yet.  I remembered my mom making it a handful of times but being a product of the mid 70's, I was raised a processed food girl.  If it didn't come in a box, can or package, I was NOT eating it!  HAIL CHEFBOYARDEE!  Anyway, it became one of those "AH HA" moments when I knew I needed to learn to make it because I would be darned if I was breaking any family traditions!

It took me a handful of times to get the perfect balance and learn a few tricks.  Let me give you some hints before you go get your groceries.
     1. You want to make enough cheese sauce to give the end result a very "soupy" look.  When you bake     your mac and cheese will thicken, and if not enough sauce, it becomes dry, GROSS!
     2. This is not a health conscience recipe, live a little, it won't cause your death, I promise.
     3. Under cook your pasta by 2-3 minutes or you will end up with MUSH.
     4. Top with breadcrumbs you have tossed in melted butter and browned.  IF you know you will be reheating, only do it to half, otherwise if you reheat in a pot with a little milk, the breadcrumbs give it a odd consistency and I personally don't like it.  Eat the breadcrumbed side with your dinner, leave the "unbreadcrumbed" side for leftovers.  If you just reheat in pieces, go ahead and crumb it all.  We just always reheat with milk.
     5. You can use ANY combination of cheese you like, I prefer plain cheddar, not sharp, not aged, just plain cheddar.  I do occasionally throw in some parm or fresh mozz for the gooey factor, but each time my family says, "You didn't make it the REAL way"  So your 2 cups of cheese can be any cheese YOU prefer or any combination of cheeses.
     6. Milk can be skim or whole or 2% or whatever you want.  You can use cream or half and half as well.  For a little calorie saving you can use mostly chicken stock, and add only 1 cup of cream or half and half .
    7. Don't freak out at the "mustard" in the dish.  Mustard acts for cheese, like coffee does for chocolate.  It just intensifies the cheese flavor, I promise you won't taste it at all!  Same with the hot sauce!

See how it looks a little soupy?  I should have probably used an extra 1/2 cup of milk so you could really see it. Was so good though!

Ok here is what you need:

2 tbsp flour
2 tbsp butter
1 tsp salt
1 tsp pepper *use white if you prefer*
1/4 tsp yellow mustard
Dash of hot sauce
3 1/2-4 cups milk, cream or  half and half or any combination of them! Set 1/2 cup aside.
2 cups grated cheese of your choice
12 ounces short cut pasta
1/2 cup bread crumbs plus 1 extra tbsp of butter.

Boil your pasta according to package directions, remembering to salt your water liberally and subtract 2-3 minutes from your cooking time.  In a skillet melt 1 tbsp of butter and add breadcrumbs, let toast on low and remove from heat and set aside. 

In a separate saucepan, start your roux.  Add your butter and flour, allowing the flour to cook a couple of minutes.  It will cook the raw flavor out so it doesn't taste like paste!  Slowly add in 3 cups of milk.  Whisk to dissolve all butter and flour, and then add in salt, pepper, mustard, and hot sauce.  Stir and add in cheese.  Let heat slowly so cheese melts without burning.  Hold your remaining 1/2 - 1 cup milk aside.  When pasta is done, combine with cheese sauce.  Even if all the cheese isn't melted its ok.  When combined it should seem almost like macaroni soup.  If it does, put into greased 9x9 casserole and top with breadcrumbs.  Otherwise, add enough extra milk to make it soupier, then follow the directions.

Bake at 350 for 20-30 minutes.  

This dish is easy to make a little or alot in about the same amount of time.  This will be on our Thanksgiving table this year, and Christmas and Easter too.  I hope whatever your favorite, traditional holiday is, you enjoy it as much as we enjoy ours!!

Your, "mac and cheese please, anything for her boys" Chefwannabe,
Chris xoxo

And here we are..........so much older!  Proud Army parents!  HOOAAH!

Pasta alla Sorrentina

Happy Thursday evening my friends!  Can you believe tomorrow is already Friday?  My husband had the day off so we enjoyed shopping for ingredients for my blogging recipe and having lunch.  Today was a great day!  

I suppose your wondering what exactly I made for dinner.  Well...what I made was called Pasta alla Sorrentina. I had it once, years ago but decided to tweak it a little bit to my liking.  It's pretty much all the same ingredients, perhaps just worked differently.  My husband was so terrified it was going to be full of garlic he heated up some leftover mac and cheese just to be on the safe side.  What a pansy!  (And the way he embarrassed me at lunch today he is lucky I didn't just roast garlic and slap it on his plate!)  Anyway, this dish is refreshing, great for fresh tomatoes and basil out of your garden.  My basil is abundant and I refuse to waste it!  This is Nebraska, we can't get fresh herbs here in the winter.  Its a parsley, cilantro and chive world most of the winter out here!  Oh excuse me, you CAN choose between curly and flat leaf.  

I used this as a side dish, in reality it can be a meatless main dish.  I did grill up some Italian sausages to go along with it and some super crusty bread. YUM!  


You will need....
1lb pasta of your choice, obviously I recommend spaghetti
1 pint halved cherry or grape tomatoes
1 container bocconcini  *small balls of fresh mozzarella* Gawd I love these....get your own snacking container!
1/4 cup olive oil
1 tsp butter
1/4 cup fresh basil, torn or cut info chiffonade
2 cloves of garlic
1 tsp dried oregano
1 tsp red pepper flakes (optional)
salt and pepper to taste

Prepare your pasta to al dente.  While the pasta is cooking halve your tomatoes and bocconcini.  Also chop or tear your basil.  Also heat in a small pan 1/4 cup olive oil.  Put garlic and red pepper flakes in the oil while still cold and slowly heat up until garlic is browned but NOT burned.  It will have fulfilled its fate and can be discarded (or eaten).  Put pasta in large bowl, drizzle over olive oil, and add butter.  Toss with tongs until coated.  Toss in tomatoes, mozzarella, and oregano.  Top with basil, sprinkle with salt and pepper.  Serve!

This is an incredibly simple dish with simple ingredients.  If your looking for pasta drenched in sauce this is NOT your night.  Its clean, and simple.  Make sure to salt last, so your cheese also gets some salt!

Some options in adding meat....
1.  Grilled steak, sliced thinly on the bias and laid across the top
2.  Chicken done the same way
3. Italian sausage chunks on top or sliced thin.

*~~~~~~~~~~*~~~~~~~~~*~~~~~~~~*~~~~~~~*

On a side note...I was at my parents over the weekend.   My mother is so cute, but so out of touch with culinary reality I don't even allow her in the kitchen for water while I am there.  Bless her heart, she WANTS to be on top of it.  I mean the rotten green onions, cantaloupe and parsley I recovered from her fridge were proof of that. "Oh Chris, I have pepper in one of those twisty deals".  Even the peppercorns were petrified.  She just can't be trusted with more than toast and coffee these days and honestly I don't think she minds at all!  God forbid she reads this.....oh never mind she has a laptop she is just sure doesn't work, "the screen is just black and it wont do a darn thing. CHRIS, I have tried everything". Ummm...have ya tried powering it on ma?  Yes, I am dead serious.

So I realize this blog is so random and scattered.  However, I am leaving it this way, its how I think. Don't even try to believe you don't have your own scatter brain moments, but accept some of us LIVE that way!  Part of it I blame solely on the fact I am chair dancing to "September" by Earth, Wind and Fire.while typing this blog.

 

Your..."yes I am one of THOSE" chefwannabe

Chris