Cheesy Mac 'N' Bangers Bake

Wanna know what my New Year's resolution is?  It's not your average run-of-the-mill resolution.  It's really simple.  In fact, I can sum it up in one word: NO!  This year I promised myself that I would learn how to say "no."  So far it's working out great.  I've been walking around saying "no" like I'm a toddler.  You'd think I just learned the word.  

Will you help us out at the school?  No.   

Will you help us throw together a bake sale?  No. 

Can you stop what you're doing and get me whatever I want?  No.  

Can you watch my kids for the day while I go to work? No.   

Do you want to buy some girl scout cookies?  No.   

I don't like spinach.  Can I have something else for dinner? No. 

You get the picture, right?  Basically I've been a yes person for my entire life.  I've always tried to be polite and please others, watch my p's and q's if you will.  All of that is over now.  

As you can imagine my new plan is meeting some resistance.  I'm getting a lot of strange looks and raised eyebrows. My husband even suggested I change my blog from Stirring the Pot to Stirring the Cauldron.  I had to laugh out loud when he made that suggestion. It was pretty funny. But I'm still sticking to my guns.  This will be one resolution that I keep.  There is going to be a new version of Kim, raw and uncut.  I don't think people know what's in store for them.

So, I'm making no apologies for this macaroni and cheese.  It's total comfort food.  A layer of sausage (aka bangers), a layer of spinach strata, and a creamy mac and cheese base.  It's not diet food in any way, shape, or form.  It's loaded with sausage, cheese, cream, 6 eggs, pasta and bread, and then some more cheese for good measure.  It's the kind of thing you make when you want to say the hell with it.  Now who wants to join me?

Cheesy Mac 'N' Bangers Bake

Adapted from Everyday Jan/Feb 2012

Serves 4 or 6

1/2 lb elbow macaroni

1 lb irish bangers or sweet italian sausages, casings removed

2 tbsp. unsalted butter

1 small onion, finely chopped

1 lb. thawed frozen chopped spinach, squeezed dry

4 oz. cream cheese, at room temp

salt and pepper

6 eggs

1 cup heavy cream

1 cup grated parmesan 

6 slices white sandwich bread, crusts trimmed

In a large saucepan of boiling, salted water, cook the macaroni, stirring often, until al dente.  Drain and let cool; do not rinse.

Meanwhile, in a large skillet, cook the sausage over medium heat, breaking it up with a wooden spoon and stirring occasionally until crumbly, about 5 minutes.  Transfer to paper towels to drain.  Melt the butter in the pan, then add the onion and cook, stirring often, until softened, about 5 minutes.  Add the spinach and cook, stirring, until heated through, about 3 minutes.  Stir in the cream cheese until blended; season with salt and pepper.  Let cool.

In a large bowl, using a fork, beat together the eggs, heavy cream, 2/3 cup parmesan and 1/2 teaspoon each salt and pepper.

In a 9-inch square baking dish, evenly layer the macaroni and cover with the bread slices.  Top with the spinach mixture in an even layer, then the sausage.  Pour the egg mixture on top and sprinkle with the remaining 1/3 cup parmesan (cover and refrigerate overnight if desired).  

Let the casserole stand at room temperature for 30 minutes to an hour.  Preheat the oven to 375F and bake until browned and crusty on top and set in the center, about 20 minutes.  Let cool for 5 minutes before cutting.

Do I have to tell you that we liked it?

Chinese Orange-Barbecue Cashew Chicken

Remember that elementary school game called What's Wrong With This Picture?  Everything always looked good but there was just that one thing out of place, or askew?  That's what I think of when I think of this recipe.  It looks good, but if you look closely you'll see what's wrong. 

See all that sauce just sitting on the bottom of the plate?  Not cool!  When I chose this recipe for our Look + Cook cook along this month I was thinking this would be an amazing recipe with a delicious sauce that coats the chicken.  It wasn't.  No matter what I did, I couldn't get the sauce to coat the chicken.  I cooked it a little longer than called for, didn't matter.  As a last attempt I even tried adding cornstarch to the sauce to help thicken it and that didn't work either.   

In addition we found the flavor to be a little strange.  It could just be personal taste.  We'd never had Orange-Barbecue Chicken before and maybe it's just not our thing, but something about it was just off. After many rounds of extremely tasty recipes from Rachel's Look + Cook book this is officially the first flop.  I guess it was bound to happen.  This was edible and we did eat it, but I wouldn't make it again. Oh well, live and learn, right?

Chinese Orange-Barbecue Cashew Chicken

Adapted from Rachel Ray's Look + Cook

Serves 4-6, easily

2 tablespoons canola/vegetable oil
1-1/2 pounds boneless skinless chicken breasts or thighs cut into bite-size pieces
salt and pepper
1 red bell pepper, chopped into 1/2-inch dice
1 onion, chopped into 1/2-inch dice
2-3 garlic cloves, finely chopped or grated
1/4 cup hoisin sauce
1/4 cup orange marmalade
1 tablespoon hot sauce
2 tablespoons tamari (aged soy sauce)
1/2 cup chicken stock
1/2 cup honey-roasted cashews
4 scallions, thinly sliced on the bias

Place a large skillet over high heat with about 1 tablespoons of the oil.  When the pan is very hot, add the meat, season with salt and pepper, and stir-fry until golden brown, 4 to 5 minutes.  Remove the meat from the pan and reserve on plate.  Add the remaining tablespoon of oil, then add the bell pepper, onion, and garlic to the skillet and stir-fry for 3 minutes, or until crisp-tender.  In a small bowl, stir together the hoisin sauce, orange marmalade, hot sauce, tamari, and stock.  Return the chicken to the skillet and pour in the sauce.  Add the cashews, toss to coat, and continue cooking until sauce thickens up, about 1 minute more.  Serve the stir-fry with brown rice and garnish with the scallions.

Next month's Look + Cook recipe, chosen by Brenda of Brenda's Canadian Kitchen, is Spinach and Artichoke Mac 'n Cheese.  Look for Brenda's version of Chinese Orange-Barbecue Cashew Chicken coming up in the next few days!

Buffalo Chicken Meatballs

 I ran across this recipe for Rachel Ray's Buffalo Chicken Meatballs when I was searching for recipes using ground chicken.  I thought the idea of buffalo chicken meatballs was totally genius and knew my husband would be absolutely crazy for them.  What man, or woman, wouldn't, right?

Rachel's recipe is more of an appetizer with the buffalo chicken meatballs being dunked into blue cheese with celery and carrots on the side.  I needed something I could serve for dinner so I decided to make the meatballs and serve them over rice.

I couldn't believe how easy this recipe was.  It's a matter of 5-6 ingredients, a quick mix and shaping of the meatballs, some time in the oven, a nice bath in buffalo sauce and you're totally done.  Not to mention the entire meal was less than $5 and serves four people easily.  Best of all, these meatballs are absolutely delicious and fun.  

 Buffalo Chicken Meatballs
Adapted from RachelRayshow.com

Serves 4

• 1 pound ground white meat chicken
• 1/2 small onion, grated
• 2 cloves garlic, grated
• 1/2 cup parsley, chopped
• Salt and freshly ground black pepper
• Extra-virgin olive oil (EVOO), for drizzling
• 2 tablespoons butter
• 1/2 cup hot sauce (such as Frank’s)

Preheat oven to 400ºF.

In a large mixing bowl, combine the ground chicken with the onion, garlic and parsley, and season with salt and freshly ground black pepper. Flatten out the meat in the bowl and score it into four portions using the side of your hand. Shape each portion into four balls – you should have sixteen meatballs in total.

Arrange the meatballs on a nonstick sheet pan and drizzle them with EVOO. Place in the oven and bake until the meatballs are cooked through and golden brown, about 10-12 minutes.

While the meatballs are baking, melt the butter in a large skillet over medium heat. Add the hot sauce and whisk to combine. Toss the baked meatballs in the hot sauce to coat.  Serve with blue cheese, carrots, and celery sticks as an appetizer OR serve over rice.

Notes/Results:  Not only were these meatballs delicious, but they were easy, quick, fun and economical to make.  I'd definitely like to serve these as an appetizer with the blue cheese, celery, and carrots BUT we really enjoyed them over rice for dinner.  My husband especially enjoyed them and has asked for them again.  A keeper recipe for sure and another Rachel Ray winner.  Rachel is definitely winning me over lately.

I submitting this post to Deborah over at Taste and Tell for her Saturdays with Rachel Ray event.

Stuffed Hot Sausage Meatball Subs

Have you ever made the mistake of trying to do too many things in the kitchen at once?  For example, maybe you're silly enough to attempt making two or more blog-worthy recipes at one time?  Have you done this before?  It's insanity.  Hell, it's double-insanity, right?  You're standing in the kitchen with two different cookbooks laid out, following two different recipes, prepping two separate recipes, pots and pans and ingredients everywhere (including the floor), everyone is screaming that they are starving, it's hot as hell, and the pressure of trying to take multiple pictures of both recipes is enough to make you want to run and cry.  Oh, and just to add to the chaos, you remember that your son can't eat what you're making for dinner because he's allergic to it....you'll have to make him something else entirely.  Any of that sound familiar?

So, don't let the pictures of this ordinary-looking meatball sub fool you.  In my highly panicked state of frenzy I forgot to take pictures of the money shot, which would be the gooey mozzarella cheese oozing out of the meatballs. Yes, not only are these meatballs ginormous, but they are made with hot italian sausage, and they are stuffed with cubes of mozzarella.  This sub is like the King of Meatball Subs!

Stuffed Hot Sausage Meatball Subs

Adapted from Rachel Ray's Look + Cook

Serves 4, or 8 (depends on who's eating)

2 pounds bulk Italian hot sausage

1 pound smoked mozzarella, cut into 12 cubes 

Extra virgin olive oil for drizzling, plus 1 tablespoon

1 onion, finely chopped

2 garlic cloves, chopped

1/4 cup pitted kalamata black olives, chopped

1/4 cup softened sun-dried tomatoes, chopped

1 (28-ounce) can Italian crushed tomatoes

salt and black pepper

4 crusty sub rolls, ciabatta bread, or individual ciabatta rolls, 7-8 inches long

a handful of fresh basil leaves, torn or shredded

freshly grated Pecorino Romano cheese, for garnish

Preheat the oven to 425F.  Arrange a cooling rack on a rimmed baking sheet.  Dip your hands in warm water to prevent sticking.  Separate the 2pounds of sausage into 4 equal portions.  Each portion should form 3 meatballs.  Nest a cube of smoked mozzarella into the center of each meatball.  Coat the meatballs with EVOO and roast on the rack above the baking sheet until firm and cooked through, about 18 minutes.  While the meatballs cook, heat the tablespoon of EVOO in a sauce pan over medium heat.  Add the onions and garlic, ad cook until tender, 5-6 minutes.  Then stir in the olives, sun-dried tomatoes, and canned crushed tomatoes, season with salt and pepper, and bring to a simmer.  Take out the meatballs, turn off the oven, and crisp the rolls for a minute.  Split the rolls and fill each with 3 meatballs.  Top with some sauce, basil, and cheese and serve.

Notes/Results:  This is definitely a manly sub sandwich.  When my husband came into the kitchen and saw the nearly palm-sized meatballs sitting on the counter with the melting cheese oozing out he became rather excited.  What we both liked about this recipe is that the meatballs are made with hot italian sausage, which is quite a change from the normal beef meatball.  We are a family of cheese lovers, so we really loved that the meatballs were stuffed with cheese and then topped with even more cheese.  If you decide to make this, don't forget the fresh basil.  The fresh slivers of basil really helped add lots of fresh flavor to the sandwich.  A spicy, cheesy, gooey sandwich with lots of flavor!

Every Sunday @ Kahakai Kitchen

Thanks to Brenda of Brenda's Canadian Kitchen for another great recipe from Rachel Ray's Look + Cook!  My pick for August is going to be Rachel's Chinese Orange-Barbecue Cashew Chicken.

Spinach and Artichoke Mac 'n Cheese

My daughter Olivia is just starting to open up to different foods.  Last year she fell in love with green beans, so much so that she would eat an entire plate for dinner.  This winter she fell in love with Brussels sprouts.  Then this spring she fell in love with spinach and artichoke dip.  Even though spinach and artichoke dip isn't the healthiest of things I'm still thrilled about the possibilities.  When she asked me if we could make the dip at home I immediately thought of this recipe for Spinach & Artichoke Mac 'n Cheese.  This recipe combines Olivia's two favorite things: pasta and spinach & artichoke dip.  

Yes, this is a rather heavy recipe for the hot summer months.  Saying that, we don't always follow the rules of seasonal cooking.  After a day of swimming or playing outside for hours, both of my kids are totally famished and craving comfort food.  This recipe does a good job of filling up the kids (and adults too).  Because believe me, the last thing I want to hear is "I'm hungry" every single hour of the day.  That can really wear on a person.

Spinach & Artichoke Mac 'n' Cheese

Adapted from Rachel Ray's Look + Cook

Serves 6-8

Salt

1 pound whole wheat penne

2 tablespoons EVOO (extra-virgin olive oil)

3 tablespoons butter

1 medium onion, finely chopped

 3 garlic cloves, finely chopped or grated

3 tablespoons all-purpose flour

1/2 cup dry white wine

2 cups whole milk

1/4 teaspoon freshly grated nutmeg

1 (10-ounce) box frozen chopped artichokes, defrosted & drained (I used a 14 oz. can)

1 (10-ounce) box frozen chopped spinach, defrosted & wrung dry in a kitchen towel

Black pepper

1-1/2 cups shredded Italian Fontina cheese, plus additional for sprinkling on top

1-1/2 cups grated Parmigiano-Reggiano cheese, plus additional for sprinkling on top

Bring a large pot of water to a boil for the pasta, salt the water, and cook the pasta to al dente.  While the pasta water comes to a boil, place a medium pot over medium-low heat with EVOO and the butter.  Add the onions and garlic to the pan and cook until very soft, about 10 minutes.  Heat the broiler and position the rack in the middle of the oven.  Turn up the heat under the pot to medium-high and sprinkle the flour into the pot.  Cook for about 1 minute, then whisk in the wine and cook for another minute to burn off the alcohol.  Whisk the milk into the pan and bring up to a bubble.  Add the nutmeg, artichokes, spinach, and salt and pepper to the sauce and simmer until thickened and the vegetables are warmed through, 2-3 minutes more.  Add 1 cup of each of the cheeses to the sauce and stir until melted.  Toss the prepared sauce with the cooked pasta and transfer to a casserole dish.  Sprinkle the remaining Fontina and Parmigiano over the top and brown under the broiler for about 3 minutes.

Notes/Results:  Very reminiscent of spinach and artichoke dip, this pasta is rich, satisfying, ultimately creamy, and delicious!  Rachel's recipe indicates that it serves four, but this recipe makes so much that it would easily serve 6-8.  I should note that the fontina cheese called for in the recipe is somewhat expensive, but in the end I really do think that it's the fontina that makes the recipe so creamy.  Totally worth the splurge!

Frozen Treats Week #2: Ice Cream S'mores Cups

I stumbled across this quick, super kid-friendly, brilliant recipe while searching for s'mores related treats and printed it immediately.  It's such a simple idea, but one that was a huge hit at my house.  A perfectly puffy golden-brown marshmallow sits skewered atop your favorite flavor of ice cream with a sprinkling of chocolate and a quick graham cracker crust.  It begs the question....why haven't I thought of this before?

 Ice Cream S'mores Cups

Adapted from Rachel Ray via Food Network
Serves 4

1 cup graham cracker crumbs
2 tablespoons melted butter
4 scoops vanilla or chocolate ice cream
1 bittersweet chocolate bar, or equivalent in chocolate chips
4 large marshmallows, or more

Combine graham cracker crumbs and butter. Press 1/4 of the crumbs into the bottom of 4 dessert cups, lining the sides and bottom of each cup. Fill cups with vanilla or chocolate ice cream. Shave curls of bittersweet chocolate over cups using a vegetable peeler, or scatter chocolate chips on top. Thread marshmallows on to a metal skewer. Hold the skewer over a burner at high heat and toast the marshmallows. Top each cup with a toasted marshmallow and serve.

 

Notes/Results:  I think this is a fantastic treat that is extremely quick, kid-friendly, and delicious.  However, I do have a few suggestions.  First, and most importantly, I think you should make this with fresh homemade graham cracker crumbs.  Don't bother with the crumbs that are sold in canisters.  Secondly, in a traditional s'more, the chocolate gets all melty and therefore I think this recipe benefits from a little chocolate sauce or melted chocolate poured on top. Lastly, while both vanilla and chocolate ice cream are good options for this, I do think a good chocolate marshmallow ice cream would be best.  I  love how fun, quick ,and delicious this was and plan to make it again. 

I'm submitting this to Saturdays with Rachel Ray over at Taste and Tell. 

Summer Corn Fettucine

My friend, Brenda of Brenda's Canadian Kitchen, and I have been happily serving up Rachel Ray's recipes from Look + Cook for more than a couple of months now.  One thing that I have learned during this time is that Rachel's recipes really deliver in the flavor department.  I also love that while none of them are 30 minute recipes, they are in fact easy and simple, which is right up my alley.  I loved the last recipe, Creole Meat Loaves with Trinity Sauce, so much that I got a jump start on this month's recipe right away.  For this month I chose Rachel's Summer Corn Fettucine, which is in every sense, a true summertime pasta.

Rachel's recipe for corn fettucine begins by making a corn cream, a mixture of cream and fresh corn kernels blended into a very thick pale yellow cream.  Bacon is cooked until crisp and mixed with sauteed peppers, shallots, more corn, herbs, hot sauce, and cheese and then blended with the corn cream and tossed with pasta.  It is rich from the cream, flavorful from the bacon and veggies, spicy from the hot sauce, and herbaceous with the parsley and basil.  I loved this unique blend of ingredients combined with pasta and definitely think it's worth a try when fresh corn is in season this summer.

 

 Summer Corn Fettucine

Adapted from Rachel Ray's Look + Cook

Serves 4-6

Salt

1 pound fettucine

EVOO (extra virgin olive oil, for drizzling)

6 slices smoky bacon, chopped

6 ears corn on the cob, shucked

3 shallots, finely chopped

1 small red bell pepper, seeded and chopped (I used a green pepper)

Black pepper

1 cup half and half or cream 

2 tablespoons fresh thyme leaves (I omitted)

1/2 cup chicken stock or dry white wine

A few dashes of hot sauce or a pinch or two of cayenne pepper

A couple handfuls of chopped fresh flat-leaf parsley

1 cup grated Parmigiano-Reggiano cheese

1/2 cup chopped fresh sweet basil leaves, or chopped tarragon

Heat a large pot of water to boil for the pasta.  Salt the water and cook the pasta to al dente.  Meanwhile, heat a large skillet with a drizzle of EVOO over medium to medium-high heat.  Add the bacon to the pan and cook for a few minutes to crisp the bacon and render its fat.  Place a small bowl inverted in a large bowl, steady the corn cobs on the smaller bowl, and scrape the kernels off the ears.  Add three quarters of the kernels and the liquids to the bacon.  Add the shallots and bell pepper to the corn mixture and season liberally with salt and pepper.  Cook until tender, 5-6 minutes.  Add the remaining corn to the food processor and puree with the cream.  Stir in the thyme and the stock or wine into the corn mixture in the skillet, reduce for a minute, then stir in the corn-cream mixture.  Reduce the heat to a simmer.  Cook for 3 to 4 minutes, stirring frequently, to thicken.  Add the hot sauce or cayenne pepper and adjust the salt and pepper.  Drain the pasta, then toss with the sauce, parsley, and a couple handfuls of cheese, about 1/2 cup.  Top with basil or tarragon and pass the remaining cheese at the table.

Notes/Results:  I've seen so many recipes combining corn and pasta and was curious to try it for myself.  I really liked Rachel's idea of blending the corn kernels into the cream sauce and thought it was a super tasty and veggie-packed pasta with a slight kick from the hot sauce.  Another great pasta dish!

You can find more Rachel Ray dishes over on Deborah's site every Saturday for her Saturdays with Rachel Ray feature.  

Creole Meat Loaves with Trinity Gravy

This meal, Creole Meat Loaves with Trinity Gravy, is so fabulous it will convert any Rachel Ray skeptic into a believer.  And, if perhaps you're already a Rachel Ray fan, then you simply have to try this one.  My husband, who is a tough critic, said "This is one of your bests yet." 

Of course it helps that both my husband and I love meat loaf.  In addition, we love spicy food, so this spicy flavorful Trinity Gravy was right up our alley.  What's different about these meat loaves is that they are made completely from ground pork and oh...are they ever juicy and delicious!  And that Trinity Gravy......OH MY!  Rachel's Trinity Gravy is pure genius.  I could literally eat it on just about everything.  The gravy is started by making a roux, then adding onions, garlic, celery, and bell pepper.  Once the veggies are softened a little tomato paste is added, along with a little flour to thicken the mixture.  Then here comes the magic ingredient for the gravy:  hot sauce, and quite a bit of it!!  A totally swoon worthy and stunning meal.

 Creole Meat Loaves with Trinity Gravy

Adapted from Rachel Ray's Look + Cook

Serves 4, very generously

2 pounds sweet potatoes, peeled and cut into chunks (I used russet potatoes)

Salt

3/4 to 1 cup buttermilk

1 tablespoon EVOO, plus more for drizzling

1 large red or yellow onion, finely chopped

4 garlic cloves, finely chopped (I used more like 6 or 8)

2 pound ground pork

1 tablespoon sweet paprika

2 tablespoons fresh thyme leaves (I didn't have any so I left them out)

Black Pepper

1/4 cup grainy mustard

1/2 cup bread crumbs, a couple handfuls

1 egg

2 tablespoons butter

2 celery stalks, chopped

1 green bell pepper, seeded and chopped

2 tablespoons tomato paste (I subbed ketchup)

2 tablespoons all-purpose flour

1-1/2 cups chicken stock

2-3 tablespoons hot sauce (I used almost 3 tablespoons)

4-5 scallions, sliced on the bias, for garnish

Optional: 1-2 tablespoons Cajun seasoning (my addition)

Note: Rachel's recipe calls for sweet potatoes and I couldn't find any so I subbed regular baking potatoes.

For the Potatoes:

Cover the potatoes with water in a medium pot and bring to a boil, then season with alt and cook for 12-15 minutes until tender.  When the potatoes are ready, drain and return them to the hot pot and mash with the buttermilk to the desire consistency.  

For the Meat Loaves:

Preheat the oven to 375F.  Heat the tablespoon of EVOO in a medium skillet over medium heat, add one quarter of the onions and half of the garlic to the skillet, and cook to soften, 5-6 minutes.  Transfer the mixture to a bowl and cool.  To the cooled onion mixture add the pork, paprika, thyme, salt and pepper to taste, mustard, bread crumbs, and egg.  Mix to combine and for four 2-inch-thick loaves.  Arrange on a parchment-lined rimmed baking sheet and drizzle liberally with EVOO and Cajun seasoning (my add-in), then roast for 35-40 minutes until firm and golden.

For the Trinity Gravy:

To the same skillet add the butter and when it has melted, add the remaining onions and garlic, the celery, bell pepper, and salt and pepper to taste.  Cook to soften, 5-6 minutes.  Add the tomato paste and stir for 1 minute.  Sprinkle the flour (and Cajun seasoning if using) over the mixture and stir for another minute.  Stir in the stock, then the hot sauce, and cook to thicken over medium-low heat for a couple of minutes.  Turn the heat to the lowest setting to keep the gravy warm.  

To Serve:

Slice the meat loaves.  Arrange the sliced loaves alongside the buttermilk potatoes and pour the trinity gravy over both.  Garnish with the scallions and serve.

Notes/Results:  This recipe totally rocks!  I'm so happy that my friend Brenda chose this recipe as part of our Rachel Ray Look+Cook cook along.  I wasn't really feeling in a meat loaf kind of mood  the day I made this, but I was very pleasantly surprised by how fabulous the meal was.  A definite repeat for sure.  In fact, I'm already craving it again soon!  Thanks Brenda for such a wonderful pick!!

I can't wait until my friend Brenda of Brenda's Canadian Kitchen gets a chance to make her Creole Meat Loves and will be sure to add the link to her post once it is up.  For the month of June I'm going to go with Rachel's Summer Corn Fettuccine.  So far I've made four recipes from Rachel's Look + Cook and each and every one of them has been wonderful.  I'm really impressed with the book so far.

Sirloin Burgers with Garlic-Black Pepper-Parmesan Sauce & Roasted Tomatoes with Basil & Balsamic Drizzle

This month's selection from Rachel Ray's Look + Cook is a juicy Italian delight of a burger!  A thick and juicy sirloin burger is topped with a garlicky black pepper Parmesan sauce, a slow roasted tomato, fresh basil leaves and a thick balsamic drizzle.  The burger itself is rather sophisticated, but make no mistake about it.....it is a juicy, flavorful and extremely messy burger.  Just like a burger should be.

Sirloin Burgers with Garlic-Black Pepper-Parmesan Sauce & Roasted Tomatoes with Basil & Balsamic Drizzle

 Adapted from Rachel Ray's Look + Cook

Time: 1.5 hours, or less

Serves 4

3 vine-ripened tomatoes, sliced about 1/4 inch thick

2 tablespoons EVOO, plus more for drizzling

salt and pepper, plus 1 teaspoon coarse black pepper

2 pounds coarse-ground sirloin (I used l lb for 4 burgers and found it was plenty)

3 tablespoons butter

2 garlic cloves, finely chopped or grated (I used 4 medium sized cloves; wished I had used more)

2 tablespoons all-purpose flour

1 cup whole milk

1/2 cup grated Parmigiano-Reggiano cheese

Balsamic drizzle (store-bought, or reduce 1/2 cup balsamic vinegar with 3 tbsp. brown sugar over medium heat until thick and syrupy, a couple minutes)_

7-8 red leaf or red romain lettuce leaves, shredded

4  kaiser rolls, toasted

1/2 cup fresh basil leaves, 8-10 leaves, thinly sliced

Preheat the oven to 325F.  Place a cooling rack over a rimmed baking sheet.  Arrange the tomatoes on the rack, then drizzle with a touch of EVOO and season the tomato slices with salt and pepper.  Roast the tomatoes for 45 minutes, or until tender and caramelized.  Set aside.

When the tomatoes are about ready, place a large skillet over medium-high heat with the 2 tablespoons of EVOO.  While the pan is heating up, combine the sirloin with some salt and pepper.  Form the mixture into 4 patties thicker at the edges and thinner in the center for even cooking and to ensure you end up with a flat burger (the burgers will bulge up during cooking).  Cook patties for 10 minutes for medium-rare, turning once.  Cook for 12 minutes for pink centers and 14 minutes for well-done.

While the patties are cooking, place a small pot over medium heat with the butter.  Add the garlic to the melted butter and cook for about 1 minute.  Add the flour to the pan and cook for 1 minute more.  Season with salt and the coarse black pepper.  Whisk the milk into the butter-flour mixture and bring up to a bubble.  Simmer until the sauce has thickened, about 2 minutes.  Stir in the grated cheese.  Prepare a balsamic drizzle in a small pot if not using storebought.

To assemble, place some lettuce on each bun bottom and top it with a burger patty.  Pour garlic-black pepper-Parmesan sauce over the top, set the roasted tomatoes in the sauce, scatter basil over the tomatoes, and garnish with balsamic drizzle.  Set the bun tops in place and serve.

Notes/Results:  This is one amazing and juicy burger!  It does require a little more time than a traditional burger, but the results are outstanding. The garlicky black pepper Parmesan sauce had me swooning, but I must admit that it was the bursts of flavor from the roasted tomatoes, basil, and balsamic drizzle was my favorite in the end.  The only changes I made to the recipe was to add more garlic to the Parmesan sauce and should I make this again (very likely) I will add even more garlic to the Parmesan sauce.  The recipe didn't call for the burger buns to be toasted, but every time I make a burger I almost always toast the bun.  I like that extra little crunch.  Delicious!!

My friend Brenda of Brenda's Canadian Kitchen and I are having a lot of fun choosing one recipe per month from Rachel Ray's new Look + Cook.  Please click on the above link to Brenda's site to see her version of this delicious burger!  Brenda's pick for next month is Rachel's Creole Meat Loves with Trinity Gravy & Buttermilk Sweet Potatoes.

Individual Florentine Frying-Pan Pizza

A big thank you to all of you who took the time to leave such sweet and caring comments on the loss of my friend.  It means so much to be part of such a caring and supportive group of people. Your caring support is what got me back in the kitchen today.

My friend Brenda, of Brenda's Canadian Kitchen, and I started a new venture where we pick one recipe from Rachel Ray's newest book, Look + Cook, per month.  Last month was our first month and I chose Rachel's Pimento Mac 'n' Cheese, which was delicious.  This month was Brenda's pick and she chose this super fun and delicious Individual Florentine Frying-Pan Pizza.  (You can see Brenda's post on this recipe by clicking HERE.)

The very idea of baking pizza in a frying pan is a unique and fun idea.  I didn't have the 6" frying pan that Rachel called for in the recipe so I used my 10" cast iron skillet.  The biggest perk in using the frying pan was that you essentially end up with a deep-dish style pizza.  I love that! Rachel's recipe calls for a Florentine-style pizza filling and it was delicious, but you could easily fill the pizza dough with any topping/filling of your choice.

Individual Florentine Frying-Pan Pizza

Adapted from Rachel Ray's Look + Cook

Serves 3-4 easily

3 Tablespoons Extra-Virgin Olive Oil

1/2 pound cremini mushrooms, sliced

salt and pepper

2 Tablespoons butter

2 garlic cloves, grated or minced

2 tablespoons all purpose flour

1/2 cup milk

Freshly grated nutmeg

1 (10-ounce) box frozen chopped spinach, thawed and squeezed dry in a clean kitchen towel

1 pound store-bought pizza dough, quartered

1 cup shredded Italian Fontina or Provolone cheese

1/4 cup grated Parmigiano-Reggiano cheese, a handful

Preheat the oven to 425F.  Heat a medium nonstick skillet over medium-high heat with 2 tablespoons of the EVOO.  Add the mushrooms and saute until golden brown.  Season them with salt and pepper, then remove to a plate.  Lower the heat to medium-low, then add the butter to the pan and melt.  Add the garlic and stir for 1 minute, then sprinkle the flour into the pan and whisk for a minute.  Whisk in the milk and season with salt, pepper, and nutmeg.

Add drained defrosted spinach into the mushrooms and sauce.  Remove from the heat.

Roll out 1/4 pound of pizza dough to form a round large enough to cover the bottom and sides of a 6-inch skillet.  Wrap and freeze the unused pizza dough in 1/4-pound individual portions.  Heads up: If your skillet handle isn't oven-safe, wrap the handle a couple of times with aluminum foil.  Drizzle the remaining tablespoon of EVOO into the skillet and coat the sides with a pastry brush.  Lay the dough into the skillet, pressing gently as you work the dough up the sides so it reaches the edge of the skillet.  Fill the dough with the mushroom and spinach mixture and top with Fontina or Provolone and the Parmigiano cheeses.  Pop in the oven and bake for 35-45 minutes, until the edges and bottom of the crust are golden brown.

Notes/Results:  I am a fool for creamed spinach so I really loved the filling in this pizza which consisted of creamed spinach, sliced mushrooms, and lots of cheese - yum!  Also, I really wondered whether or not the pizza dough would crisp up due to all the filling, but it was perfectly crisp and delicious.  Once the pizza cooled I slipped it out of the frying pan and onto a cutting board and noticed that it looked just like a deep-dish pizza- very nice.  I can honestly say that I love this method of baking a pizza in my cast iron skillet and will try it again for sure.  

I do have a few notes to share.  As mentioned above, I didn't have the 6" frying pan called for so I used a 10" cast iron skillet with great results.  Also, the recipe calls for frozen pizza dough.  I couldn't find any frozen pizza dough anywhere and didn't feel like making any from scratch so I used Pillsbury's refrigerated pizza crust.  The refrigerated pizza crust works in a pinch, but I do think this recipe warrants either making your own pizza dough or buying a good quality pizza dough.  Also, Rachel calls this an individual pizza and says that it serves one, but the pizza is very sizable and will easily serve 3 or 4. 

 

April's Look + Cook recipe is Sirloin Burgers with Garlic-Black Pepper-Parmesan Sauce & Roasted Tomatoes with Basil & Balsamic Drizzle.

I'm also linking this post to Deborah's Saturdays with Rachel Ray over at Taste and Tell. 

Thanks again for all of your sweet and caring comments!  I'm hoping to get back in the game and catch up on all my comments in the next few days.

Pimiento Mac 'n' Cheese

A short while ago my sweet friend Brenda, over at Brenda's Canadian Kitchen, pointed out her love of Rachel Ray's newest cookbook, Look + Cook.  After seeing all the great dishes that Brenda was cooking I decided to sneak a peek at the book myself.  I was really impressed with all the beautiful pictures, as well as all the fun recipes, and decided to purchase the book myself.  I quickly emailed Brenda to tell her how happy I was with the book and asked her if she'd like to do a little cook along together.  We decided on a laid-back approach of one recipe per month, posting the chosen recipe at any time during the month.  The first recipe in our little cook along is this super tasty and flavorful Pimiento Mac 'n' Cheese.

All of the recipes in Look + Cook stand out to me, but this recipe for Pimiento Mac 'n' Cheese really caught my eye. In this recipe Rachel really spices things up with with a generous dose of paprika and hot sauce.  I was a big fan of the spicy undertones in this macaroni and cheese and found myself craving it even after it was gone. This is a fantastic recipe that I will make again in the future.  Probably soon!

Pimiento Mac 'n Cheese

Adapted from Rachel Ray's Look + Cook

Serves 6

Salt 

1 pound cavatappi pasta (hollow, fat corkscrew-shaped pasta) or elbows (I used mini penne)

1 tablespoon extra virgin-olive oil

3 tablespoons butter

1 medium onion, finely chopped

3 garlic cloves, finely chopped (maybe a little more)

Black pepper

3 tablespoons all-purpose flour

2 tablespoons sweet paprika, plus additional for garnish

2 cups whole milk (I used 1%)

2 teaspoons hot sauce

3 cups grated sharp yellow cheddar cheese

2 (4-ounce) jars pimientos, drained

1/4 cup finely chopped fresh flat-leaf or curly parsley

Bring a large pot of water to a boil for the pasta.  Salt the water and cook the pasta to just shy of al dente.  Heat a large pot over medium heat with the extra virgin olive oil and butter.  When the butter melts, add the onions, garlic, and salt and cook for another minute.  Stir in the paprika.  Whisk in the milk and hot sauce and bring up to a bubble, then cook to thicken for a minute or two.  Turn off the heat and stir in half of the cheese in a figure-eight motion until melted.  Add the pimientos.  Preheat the broiler.  When the pasta is  nearly al dente, drain it well and add it to the pot with the cheese sauce.  Toss to combine.  Then under the broiler, 2 to 3 minutes.  Garnish with the chopped parsley and a generous sprinkle of sweet paprika.

Notes/Results:  This is a smooth and creamy macaroni and cheese with spicy undertones and lots of yummy garlic flavor.  One thing I liked about this macaroni and cheese is the fact that it goes under the broiler for just a few minutes, which allows it to be smooth and creamy instead of having the consistency of baked macaroni and cheese. A keeper recipe for sure!

This Pimiento Mac 'n' Cheese was February's choice for our Look + Cook Cook Along.  For the month of March Brenda has chosen Rachel's Individual Florentine Frying-Pan Pizza on page 213 of the book.  If any of you would like to cook along and need the recipe, shoot me an email and I'll be happy to send it to you.

Cheesy-Spicy Corn and Corn Chip Salad

This corn salad was featured in the most recent copy of Rachel Ray's Everyday Magazine. It caught my attention right away because it looked like a fun and unique way to enjoy all that fresh and wonderful corn that is available right now. This salad is a combination of corn, which has been cooked and sliced off the cob, shredded monterey jack cheese, shredded iceberg lettuce, chopped bell peppers, chopped jalapenos, sliced red onion, and chopped cilantro. Everything gets tossed with a bit of mayo and then topped with crushed Fritos. This salad makes for a gorgeous presentation and we really enjoyed it.

Cheesy-Spicy Corn and Corn Chip Salad
Adapted from Rachel Ray's Everyday Mag September 2010 issue
Serves 4
2 cups shredded Monterey Jack cheese
1/2 head iceberg lettuce, shredded (I used romaine)
8 ears corn, cooked, kernels sliced off the cob
2 red or orange bell peppers, chopped
2 chopped jalapeno chiles
1/2 cup thinly sliced red onion
1/2 cup mayo
1/4 cup chopped cilantro or parsley
salt and pepper
3 cups corn chips, such as Fritos, crushed

In a large bowl, mix the cheese, lettuce, corn, bell peppers, jalapenos, onion, mayo and cilantro; season with salt and pepper. Just before serving, top the salad with the corn chips.

Notes/Results: We loved it! I halved the recipe and it was easily enough to serve four as a side dish. The salad was super colorful with lots of wonderful flavors and textures. The sweetness of the corn was brought out by all the other ingredients. We loved it and think it would make a great contribution to a summer party or potluck. I will be making this one again!


This Cheesy-Spicy Corn and Corn Chip Salad is my contribution to this week's Souper Sundays hosted by my friend Deb at Kahakai Kitchen.

Popsicle of the Week: Strawberries 'N' Cream Pie

I found this week's popsicle recipe from the latest issue of Rachel Ray's Everyday Magazine. As soon as I saw the words Strawberries 'n' Cream Pie Ice Pops, I knew I had to make them. I think I was seduced by the idea of a creamy strawberry popsicle loaded down with chunks of graham cracker crust. These were definitely one delicious summertime treat!

Strawberries 'n' Cream Pie Ice Pops
Adapted from Rachel Ray's Everday Magazine
Makes 8 to 10 popsicles, depending on your mold
Prep 15 minutes (plus freezing)
Cook 20 minutes

3 cups fresh strawberries (about 1 pound), chopped
1/2 cup sugar
3/4 cup plain Greek Yogurt
1 teaspoon fresh lemon juice
One 6-ounce store-bought graham cracker crust, crumbled into coarse pieces (perhaps even a little less, depending on how much you like)

In a medium saucepan, bring the strawberries and sugar to a simmer over medium heat. Lower the heat and reduce until thick and jamlike, about 20 minutes.

Using a food processor, puree the berry mixture, then transfer to a bowl. Refrigerate until cold. Stir in the yogurt and lemon juice.

Fold the graham cracker crumbs into the yogurt mixture until half blended. Spoon the mixture into an 8- to 10-count 2.5 ounce ice pop mold and freeze for 30 minutes. Insert ice pop sticks and freeze until solid, at least 4 hours.

Notes/Results: I made some of these popsicles with the graham cracker crust and without. I loved them both ways! They really do taste like a strawberry and cream pie.

Hope you're having a great day!!

Buffalo Chicken Jalapeno Poppers

I usually record the Rachel Ray show every day during the week. One day, she mentioned these buffalo chicken jalapeno poppers and she really got my attention! My husband and I both love spicy foods and we LOVE the flavor of buffalo sauce on anything. Not to mention, we always have rotisserie chicken on hand for my little guy and my mom keeps giving me jalapeno peppers from her garden. I knew I was going to be making these immediately.

I started thinking about Rachel's ingredients and decided that I could really lighten up this recipe. I cut out some of Rachel's ingredients and made these with about four ingredients: jalapeno, chicken, Monterey jack cheese and a little buffalo sauce.

Buffalo Chicken Jalapeno Poppers - adapted from the Rachel Ray website, found here.

• 16-20 jalapeño peppers
• 1/3 cup hot sauce, such as Frank’s Red Hot brand
• 2 tablespoons butter
• 2 cups rotisserie chicken, skin and bones removed, shredded
• 1 rib celery, finely chopped
• 1/3 cup shredded Monterey Jack cheese
• 1/2 cup blue cheese crumbles, divided

Preparation

Pre-heat the oven to 425ºF.

Working lengthwise, slice off the top quarter of each jalapeño. Using a small spoon or paring knife, scrape the seeds and ribs out of each jalapeño.

Place a small saucepot over low heat. Add the hot sauce and whisk in the butter until melted. In a medium size bowl, combine the pulled chicken, celery, Monterey Jack cheese and half of the blue cheese.

Scoop some of the chicken mixture into each of the peppers, filling them all up. Lightly mound the chicken into each pepper. Place the peppers in a baking dish and top with the remaining blue cheese.

Bake the peppers until tender and heated through, about 15 minutes. Serve warm.

Notes/Results: I had homegrown jalapeno peppers and they were much smaller (and hotter) than what was available in stores. Since they were so small, I had to scale down the filling. You pretty much have to eyeball the amount of filling you will need. I sliced the top half of the pepper off so I could create a cavity for the filling. I saved the top halves of the peppers, diced them up and added them back to the filling. I adapted this recipe to use less ingredients and tossed my shredded chicken with some bottled buffalo sauce. I used a light hand with the sauce, mainly because buffalo sauce is comprised of hot sauce and butter. I wanted these to be light appetizers that I could eat and not feel guilty about. I topped them with some monterey jack cheese, and didn't really have to use too much cheese. I baked them in the oven at 425 for about 15 minutes. They were really hot and spicy little bites, but they were delicious! I ate them until my mouth was on fire :D

On a personal note, my little guy will be turning three years old in about a week. Lately he has gotten himself into quite a bit of trouble just by being a "little boy". Last night, he clobbered me in the face with a toy and naturally I got mad. A couple of minutes later he told me "mommy, you're eyebrows are not angry anymore". After that he asked me if my eyebrows were happy. I thought it was so funny and cute that I had to share. It's funny to me that he notices all the expressions people make and how their eyebrows show their emotions. If only he could stay this cute and little forever!!