Macaroni & Cheese

Who doesn't like Mac & Cheese?  In fact, as I am typing this I am warming myself with left-over smoked gouda and macaroni from the Club.  My grandmother would throw cooked macaroni, butter, milk, grated cheese, salt & pepper in a casserole dish and bake - no recipe, just stir periodically, then let get golden brown on top.  It was always yummy.  Next time I cook it, I will try to remember and write down quantities and add a recipe.  In the meantime, the following recipes I took from Gourmet Magazine and Bon Appetit.  Enjoy!

 

Creamy Macaroni with Sage - Gourmet, January 1999

This recipe can be prepared in 45 minutes or less.

1/2 pound elbow macaroni
1/2 tablespoon unsalted butter
2 tablespoons fine dry bread crumbs
1 1/2 teaspoons finely chopped fresh sage leaves
1/2 cup mascarpone cheese
1/2 cup freshly grated Parmesan (about 1 1/2 ounces)

Fill a 4-quart kettle three fourths full with salted water and bring to a boil for macaroni. Cook macaroni in boiling water until al dente and drain in a colander.

While macaroni is cooking, in non-stick skillet heat butter over moderate heat until foam subsides and add bread crumbs, sage, and salt and pepper to taste. Cook bread crumb mixture, stirring, until golden brown, about 3 minutes. In a large bowl stir together mascarpone and Parmesan. Add macaroni and salt and pepper to taste, tossing to combine.

Divide macaroni between 2 bowls and sprinkle with seasoned bread crumbs.

Serves 2.

 

 

 

Macaroni & Cheese with Prosciutto - Bon Appétit, March 2001

 

8 ounces small elbow macaroni (2 cups)

1½ cups (packed) grated Gruyère cheese (about 6 oz)
1 cup whipping cream
1 cup whole milk
3 ounces thinly sliced prosciutto, coarsely chopped
3 tablespoons grated Parmesan cheese
1/8 teaspoon ground nutmeg

 

Position rack in bottom third of oven; preheat to 400°F. Butter 11x7-inch glass baking dish. Cook macaroni in large pot of boiling salted water until tender but still firm to bite. Drain well.

 

Whisk 1/2 cup Gruyère, cream, milk, prosciutto, Parmesan and nutmeg in large bowl to blend. Add macaroni and toss to coat. Season with salt and pepper. Transfer to prepared baking dish. Sprinkle remaining 1 cup Gruyère over. Bake until cheese melts and macaroni and cheese sets, about 20 minutes. Serve warm.                  

 

Serves 6.

 

 

Chicken, Ortega Chili & Tortilla ‘Cacciatore’

                 1    Whole Chicken, 3-4 pounds

               ½    large Onion, chopped
          1 can    Ortega Diced Green chiles, 4 oz
          1 can    Cream of Mushroom Soup
          1 can    Cream of Chicken Soup
                      Milk
          1 bag    Corn Tortillas
         3 cups    Cheddar Cheese, grated
                      Salt & Pepper to taste

Stacey’s twist to the recipe:

      1 bunch    Cilantro, minced (optional)
           1 tsp    Cayenne Pepper (optional)
      2 cloves    Garlic, minced (optional           

Boil chicken in a large pot of salted water.  (Broth can be reserved and stored for a later use).  When chicken has cooled, remove and discard the bones and skin.  Shred meat and set  aside.

Preheat oven to 375°.

In a large bowl combine onions, chiles, and soups.  Add optional recipe items at this point.  Add a small amount of milk if mixture is too thick

Grease a large casserole dish.  Alternate layers in the dish of torn tortillas, shredded chicken, soup mixture, and cheese. 

Bake until casserole startles to boil around the edges and cheese is melted.  About 30 minutes.

 

Tips

§  A great recipe to use for left over turkey or chicken.

§  For lower calories use fat free soups and less cheese.

§  Can be made ahead and cooked when ready to eat.

 

Enchiladas & Encharitos

Quick Enchilada Sauce

                     4 Tb        Vegetable Oil

                 1-2 Tb        Flour

               1/4 cup        Chili Powder

                  2 cups        Chicken Stock or Vegetable Stock

                    10 oz        Tomato Paste

                     2 tsp        Dried Oregano

                     1 tsp        Ground Cumin

                   ½ tsp        cayenne

                                      Salt to taste

                        

In saucepan heat oil, add flour, smoothing and stirring with a wooden spoon. Cook for 1 minute. Add chili powder and cook for 30 seconds. Add stock, tomato paste, oregano, cumin and cayenne, stir. Bring to a boil, reduce heat to low and cook for 15 minutes. The sauce should be smooth and slightly thick.  Season to taste

 

Cheese Enchiladas

           1 package      Corn Tortillas

                  ½ cup      Vegetable Oil

              2-3 cups      Enchilada Sauce (or 2-3 canned Enchilada Sauce)

        4-5 pounds      Cheddar Cheese or Cheddar-Jack, grated      

                          ½      Onion, chopped (or ½ cup Dried Onions)

 

Heat oil and quickly cook the corn tortillas until soft and pliable (about 20 seconds on both sides).  Drain on paper towel. 

 

Preheat oven to 350°.

Spray casserole dish with vegetable spray. 

Thoroughly mix the cheese and onions in a bowl.  Place enchilada sauce in a shallow dish.  Dip tortilla in enchilada sauce, place in casserole dish, and roll a handful of cheese in the center.  Repeat process until tortillas are gone or casserole dish is full.  Cover with remaining sauce and cheese.

Bake for 15-30 minutes - until cheese is melted and sauce slightly bubbling around the edges.

 

Encharitos

           1 package      Corn Tortillas

                  ½ cup      Vegetable Oil

              2-3 cups      Enchilada Sauce (or 2-3 canned Enchilada Sauce)

              1 pound      Ground Beef

                                    Salt & Pepper to taste

                   ½ tsp      Ground Cumin

                          ½      Onion, chopped

                    1 can      Refried Beans           

            1 pounds      Cheddar Cheese or Cheddar-Jack, grated      

                             

Brown ground beef and onions over high heat.  Strain and discard grease.  Season with salt, pepper and cumin.  Add refried beans, mix and heat.  When mixture begins to bubble, remove from heat and set aside.

Heat oil and quickly cook the corn tortillas until soft and pliable (about 20 seconds on both sides).  Drain on paper towel. 

Preheat oven to 350°.

Spray casserole dish with vegetable spray. 

Place enchilada sauce in a shallow dish.  Dip tortilla in enchilada sauce, place in casserole dish, and roll a spoonful of beef-bean mixture and spoonful of cheese in the center.  Repeat process until tortillas are gone or casserole dish is full.  Cover with remaining sauce and cheese.

Bake for 15-30 minutes - until cheese is melted and sauce slightly bubbling around the edges.

Potato Cheese Casserole

                  1    Onion, diced

          ¼ cup    Butter

     2 pounds    Frozen Hash Browns

           1 can    Cream of Mushroom

           1 can    Cream of Celery

              8 oz    Sour Cream

      1-2 cups    Cheddar Cheese, grated

                        Salt & Pepper to taste

 

Defrost has browns and break up the shredded potato in a large bowl.

Preheat oven to 375°.

 

Heat butter in a skillet over high heat, when butter is melted add the onions. Sauté onions until they are translucent.  Add onions to the potatoes.

 

Add the cans of soup, sour cream, cheddar cheese, salt & pepper to bowl. Mix all ingredients thoroughly.

Spread mixture into a large casserole dish coated with cooking spray.  Bake in oven for 45 minutes to one hour, or until the top is golden brown and casserole begins to bubble around the edges.

Greek Peasant Salad

I actually discovered this chunky, rustic salad at a small bistro in Paris.  As we strolled down a narrow alley cluttered with small restaurants, it caught my eye on the center of a couple’s table.  The contrast of the green cucumbers and red tomatoes, dotted with the dark browns of the olives, and white of the feta makes it a striking salad. It was refreshing, crisp and flavorful served with crusty bread.

 

                      2     Cucumbers, ½“ cubes

                      6     Roma Tomatoes, cut into 1/8
                     ½     Red Onion, sliced into slivers
            1½ cups     Marinated Artichoke Hearts
                1 cup     Kalamata Olives, pitted
                1 cup     Feta Cheese
                             Balsamic Vinegar
                             Extra Virgin Olive Oil
                             Fresh Ground Pepper
                             Salt

 Arrange or toss cucumbers, tomatoes, onion, artichoke hearts, and olives on a large serving platter of salad bowl.  Arranging ingredients makes for a striking presentation.  Simply tossing to evenly distribute the ingredients makes service easier.

 

Crumple feta on top.

 

For a Chopped Greek Salad- dice all ingredients small, then toss with liberal amounts of balsamic and olive oil.  Pile the mix on a bed of crisp lettuce, and garnish with fresh croutons.

Just before serving, lightly drizzle balsamic and olive oil over the top, add ground pepper, and a sprinkle of salt.

Easy "Cheesy" Dips

There is a less 'refined gourmet' strain in our family, and I think if most people are honest they would admit to finding it within themselves as well.  So while this blog pays homage to our family voyage of culinary discovery, it still has to acknowledge our roots... thus cheese dip... and Velvetta  (everyone secretly loves Velvetta!)...

Cream Cheese
Place a block of cream cheese in shallow bowl, then cover with one of the following:
                             Fresh Salsa
                             Raspberry-Chipotle Sauce
                             Chutney
                             Tapenade

Serve with crackers and cheese spreader

 

 

Velvetta 2 ways

 Queso con Salsa

             1 block     Velvetta, cut in cubes
              ½ cup     Salsa
              ¼ cup     Onions, diced
                       1     Jalapeño, diced (optional)

Microwave ingredients in a large bowl, until melted.  Stir and serve with tortilla chips.

 

 

Queso con Chili

             1 block     Velvetta, cut in cubes
                1 can     Chili

Microwave Velvetta and chili in a large bowl, until melted.  Stir and serve with tortilla chips.

Nutty-Cheese Spread & Ginger Snaps

I discovered this recipe at a ladies potluck, my friend Rachael H. provided me with the recipe.  I love the snap & sweet of the ginger under the creamy-salty!

 

    8oz package     Cream Cheese, softened
                  1 Tb     grated onion
                 1 tsp     minced garlic
              ¼ cup     butter
              ¼ cup     brown sugar
                1 tsp     Worcestershire sauce
               ½ tsp     prepared mustard
                1 cup     toasted pecans, finely chopped
                            Ginger Snaps

§  In a small bowl, combine the cream cheese, onion and garlic.  Transfer to serving plate, and shape into a 6” disk.  Set aside.

 

§  In a small sauce pan, combine the butter brown sugar, Worcestershire sauce and mustard.  Cook and stir over medium heat for 4-5 minutes, or until sugar has dissolved.  Remove from heat, then stir in pecans.  Let cool slightly

§  Spoon over cheese mixture.  Let set

§  Serve with ginger snaps.