The Macaroni and Cheese I Never Thought I'd Have

Ok, I may be having a small love-affair with Mel's Kitchen Cafe. This dish was so perfect, I can't even begin to describe it. Homemade mac and cheese struggles, in my opinion. I do have a couple of recipes that I really like, they're complex to make and taste yummy, but they're not that oozy, goozy goodness kind of mac 'n' cheese that I get a hankering for. They're more like a casserole. Oh, I realize you can achieve that oozy goozy flavor if you are willing to throw in a bunch of processed foods, but I'm not. So, I just figured my days of creamy mac 'n' cheese goodness had come to an end.

I was wrong.

Very, very wrong.

Mel's Kitchen Cafe introduced me to this:

It's easy.

Really easy.

It's CREAMY.

Really creamy.

It doesn't call for creepy things like Velveeta.

Although it did call for evaporated milk, but I'm ok with that every now and again.

It. Was. Unbelievable. And we will be eating it again and again and again in this house. Please, try it next time you have a craving for the best Macaroni and Cheese you've ever had. Without the use of hyper-processed foods.

Oh, and I skipped the hot sauce because I didn't have any, but I bet it would be tasty. I also used various cheeses I had on hand, and increased the sauce just a little, because I love me some creammmy mac 'n' cheese!

5 stars.

Recipe here or below:

Skillet Macaroni and Cheese

from My Kitchen Cafe (www.melskitchencafe.com)

3 1/2 cups water, plus extra if needed

1 (12-ounce) can evaporated milk

12 ounces (about 3 cups) elbow macaroni

1/2 teaspoon salt

1 teaspoon cornstarch

1/2 teaspoon dry mustard

1/4 teaspoon hot sauce

6 ounces cheddar cheese, shredded (1 1/2 cups)

6 ounces Monterey Jack cheese, shredded (1 1/2 cups)

2 tablespoons butter, cut into small chunks

Ground black pepper to taste

Bring 3 1/2 cups water, 1 cup of the evaporated milk, the macaroni, and 1/2 teaspoon salt to a simmer in a 12-inch nonstick skillet over high heat. Cook at a vigorous simmer, stirring often, until the macaroni is tender and the liquid has thickened, 9 to 12 minutes.

Whisk the remaining 1/2 cup evaporated milk, the cornstarch, mustard and hot sauce together in a small bowl, then stir into the skillet. Continue to simmer slightly thickened, about 1 minute.

Off the heat, stir in the cheddar and Monterey Jack, one handful at a time, adding water as needed to adjust the consistency of the sauce (I didn’t need any additional water when I made it). Stir in the butter and season with salt and pepper to taste. Serve immediately.

Hawaiian Haystacks - Reinvented

So I've never made Hawaiian Haystacks, but I've had them before and really liked them.

However, when I was searching for recipes, I really was turned off by the gravy... I mean, call me a snob, but I really try to steer clear of Cream of "x" Soup, if it's from a can...and that, to my dismay, was what most of the recipes were calling for.

However, I was diligent, I really wanted to try my hand at these! That was when I came across Mel's Kitchen Cafe. I had a "where have I been" moment as I stopped by her website. It's so easy to navigate and seems to have some fun recipes! If I were to get serious about this blog...I'd make it like hers.

Anyway, she had the same gravy/sauce problem I did, only she seized the moment and made THE most delicious sauce to put on the Hawaiian Haystacks from scratch. So, SO much better than anything from a can. My family devoured it. I ate it happily for leftovers over the next 3 days... we'll definitely have these again. Even if I was chopping my way through the 5th topping thinking "why is it that people think these things are SO easy and fast?" They were worth it. So worth it.

Oh, and I also used her baked brown rice idea, simply because we had company coming for dinner and I wanted to make a lot all at once. I just used water and a little salt, and I must say, it was perfectly delicious! We love brown rice in our house, so it wasn't anything earth- shattering, but it was fluffy, soft, and easy.

Oh, and I used plenty o' salt in the gravy. And I reduced the amount of milk and chicken broth and then added it in as necessary. I just wanted my sauce to be a little bit thicker.

Mmmm. Yummy. So, so very yummy! 5 stars.

Recipe here and below.

Hawaiian Haystacks: Chicken Sauce Reinvented

2 boneless, skinless chicken breasts, cut into bite-size chunks (or leftover cooked chicken, cubed)
3 tablespoons butter
½ onion (about ½ cup), finely chopped
3 cloves garlic; finely minced
1 teaspoon salt
½ teaspoon pepper
¼ cup flour
2 cups milk
1 cup chicken broth

In a large skillet melt the butter over medium heat and add the onion and raw chicken (if using leftover cooked chicken, don’t add it to the skillet now, you’ll add it later). Saute the onion and chicken, if using, until the onions are soft and translucent and the chicken is cooked through, about 5 to 6 minutes. Add the garlic and cook for about one minute, stirring, until fragrant.

Sprinkle the flour over the onions and chicken and stir to combine. Cook over medium heat for one minute - this helps get rid of the starchy, flour taste. Slowly whisk in the milk and chicken broth. Cook, stirring constantly with a whisk, and bring the sauce to a simmer over medium to medium-high heat. Add the salt and pepper. If you are using leftover cooked chicken, add it now. Continue simmering, stirring the sauce frequently, until the sauce has thickened, about 5 minutes.

Serve the chicken sauce over rice with your toppings of choice, such as olives, tomatoes, shredded sharp cheddar cheese, green onions, mandarin oranges and chow mein noodles.

Recipe Source: My Kitchen Cafe

Slow Cooker Minestrone *with update*

Note: Pictures were taken a day or two after making this meal, when a lot of the liquid was soaked up by the vegetables. Still delicious, but not as soupy-looking for a blog picture.

Oh my goodness. You know, I love a good slow cooker meal. I really love a slow cooker meal that isn't mushy. I L.O.V.E. a slow cooker meal that has lots of vegetables, is easy to prepare, and isn't mushy.

Enter my new favorite slow cooker meal: Slow Cooker Minestrone Soup.

Seriously, try it. My general rule for slow cooker meals is th

at it can't include a ton of steps and prep-work. I usually need a slow cooker meal on a day that I'm really busy and so I need to throw and go. I was shocked (and thrilled) that because of the way this recipe is layed out, I could have everything done early in the day, but still have it taste like I had sat there babysitting it to make sure the carrots weren't overly done, etc. This is such a great meal for a cold day, or when you have company and don't have much time to cook. Or are trying to cut back on meat. Or you just need a delicious meal. Ah, let me count the reasons I will be making this recipe again and again and again.

Oh, and I didn't have dry sage, I skipped it and added some other seasonings that I had. I also skipped the spinach, but I'm sure it would be yummy anyway.

I did add some extra vegetables, I don't remember what, but whatever was in my fridge. Mine needed more liquid than the recipe called for, but yours may not. I also just made sure that I seasoned it to taste. I also doubled the recipe as I was making it for a group and it was wonderful!

Oh, and fresh mozzarella is a must. It just sang with the flavors.

Lastly, I chopped all the vegetables and cooked the pasta in the morning as I was throwing everything else in the slow cooker so that when I got home that afternoon, I could just literally throw them in the slow cooker and there was nothing else to do. It would be a great idea to make something like this the day after you have a short-cut pasta (like penne, rigatoni, or farfalle). Brilliant!

*update*

I just made this again the other day and realized that I did not mention or emphasize the changes in spices that I made. The recipe below is the original, but here are the spice changes that I made, which I think make ALL the difference:

1) I about tripled the sage, maybe more. Do it to taste.

2) I added dried oregano, which I thought was a nice compliment to the sage in a serious kind of way

3) I probably doubled the thyme in it as well.

4) Both times I added more liquid than it called for

Basically, I put in a ton more seasoning than the recipe calls for! Just do it to taste, but don't be afraid to add more, once I added more seasoning I realized it made all the difference.

5 stars. Love.

Recipe here and below.

Minestrone Soup with Pasta, Beans, and Vegetables

• 3 cups reduced-sodium vegetable or chicken broth
• 1 (28-ounce) can diced tomatoes
• 1 (15-ounce) can white (cannellini or navy) beans, drained
• 2 carrots, peeled and chopped
• 1 celery stalk, chopped
• 1 cup onion, chopped
• 1 teaspoon dried thyme
• 1/2 teaspoon dried sage
• 2 bay leaves
• Salt and ground black pepper
• 2 cups cooked ditalini pasta (I used penne)
• 1 medium zucchini, chopped
• 2 cups coarsely chopped fresh or frozen spinach, defrosted (I skipped this step)
• 4 tablespoons grated Parmesan or Romano cheese
• Basil sprigs, garnish, optional (I skipped this as well)

Directions

In a slow cooker, combine broth, tomatoes, beans, carrots, celery, onion, thyme, sage, bay leaves, and 1/2 teaspoon each salt and black pepper. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.

Thirty minutes before the soup is done cooking, add ditalini, zucchini and spinach. Cover and cook 30 more minutes. Remove bay leaves and season, to taste, with salt and black pepper. Ladle soup into bowls and sprinkle parmesan cheese over top. Garnish with basil, if desired.

Peach Cobbler

The other day I came home with a ton of peaches and was seriously craving some peach cobbler. I know we're moving past peach season, but for any of you with a few peaches hanging around - don't miss this recipe! I am not going to record here how fast I ate it (by myself) - no, not even as an anonymous blogger, it was that embarrassing (and delicious). Trust me, though, it was good.

I typically use my great-grandma's recipe for cobblers (it's unbelievable, I'll post it one day). But I always make it with berries and since I had a new fruit on my hands I felt adventurous and wanted to try a new recipe. I was not disappointed. This is irresistible! I chose it from among many because, well, first of all it said it was "easy", but second because in the ingredients section it mentioned that it tasted like cobbler that the author's grandmother made - perfect! Lastly, I liked that it was basic. Not basic as in "easy", since that was my first reason for making this cobbler, but basic as in it didn't have a bunch of extra mumbo jumbo in there to jazz it up. I was looking for something that stood on its own without extra creams or spices or seasoning, just a delicious buttery, custardy breading that showcased the already perfect fruit: the peach. Just what I was looking for.

Please, enjoy.

5 stars.

Recipe found here and below.

Easy Peach Cobbler

Ingredients

• 1/2 cup unsalted butter
• 1 cup all-purpose flour
• 2 cups sugar, divided
• 1 tablespoon baking powder
• Pinch of salt
• 1 cup milk
• 4 cups fresh peach slices
• 1 tablespoon lemon juice
• Ground cinnamon or nutmeg (optional)

Preparation

Melt butter in a 13- x 9-inch baking dish.

Combine flour, 1 cup sugar, baking powder, and salt; add milk, stirring just until dry ingredients are moistened. Pour batter over butter (do not stir).

Bring remaining 1 cup sugar, peach slices, and lemon juice to a boil over high heat, stirring constantly; pour over batter (do not stir). Sprinkle with cinnamon, if desired.

Bake at 375° for 40 to 45 minutes or until golden brown. Serve cobbler warm or cool.

Southern Living, JUNE 1997

Summer Squash Soup

(My camera was having issues yesterday, this is sadly the only picture I have of this extraordinary dish...use your imagination...)

I had planned to write about another meal today, but I made this last night and it just seems cruel to withhold this delicious concoction that I am now privy to while all my friends aren't. So, I'm just going to cut right to the chase here: I loved this soup. Please, put whatever you had planned to make for dinner next on hold and run to the grocery store for this list of ingredients. Don't forget the pistou - it will make it unforgettable. This soup is genius and is officially my new favorite soup! I had my reservations - I mean, a soup made out of summer squash? But, I trust in Smitten Kitchen (don't we all), and I wanted something to do with summer squash other than sautee it up or put it in my favorite casserole, which is, well, amazing, but let's face it, you can only eat so much of your favorite casserole.

Plus, it has a ton of vegetables.

And my 18 month old ate a whole bowl of it!

And my fair-weather-eater toddler ate 5 bites without coaxing.

Yessss.

So, I don't have a fancy schmancy immersion blender, just a normal Hamilton Beach one, so it wasn't as velvety smooth as Smitten talked about, but that didn't bother me one bit (obviously). You could also carefully just blend it in a normal blender as well.

Oh, this soup was so good - can I say it enough? The soup and pistou had such complimentary flavors...it was just perfection. If you need a larger, heavier dinner for your family, you can add salad, bread, etc. to the meal. We had it with rosemary toast and basically had like 4 bowls each until it was gone, but that was just us. I'll be making it a few times this winter...and if you know anything about my usual rotation you know that is one extraordinary soup.

Ok, I hope I haven't gushed your expectations into the realm of unrealistic here, but please, try this and tell me if I'm the only one still longing for more of its goodness even though it has long since been eaten into nothingness.

Oh, and I doubled the scallions. I like scallions a lot. I also put a lot of salt into the pistou. I liked the balance with the soup's sweetness and the pistou's strong fresh flavor. Putting water into the pistou was also brilliant. I always have to add way to much oil, so that really lightened things up.

5 stars (6 anyone??). Recipe here and below:

Summer-Squash Soup with Parsley-Mint Pistou
Adapted from Gourmet, September 2006

For squash soup
3/4 stick (6 tablespoons) unsalted butter, cut into pieces
1 medium onion, halved lengthwise and thinly sliced crosswise
1/2 teaspoon salt
2 lb yellow summer squash, halved and thinly sliced
2 carrots, thinly sliced
1 yellow-fleshed potato (1/2 pound), peeled, halved, and thinly sliced
4 cups chicken stock or reduced-sodium chicken broth (use vegetable broth to make it vegetarian)

For pistou**
3/4 cup loosely packed fresh mint leaves
1/2 cup loosely packed fresh flat-leaf parsley sprigs
1 large scallion, chopped (1/2 cup)
1/4 cup extra-virgin olive oil
2 tablespoons water
1/4 teaspoon salt

Make soup: Melt butter in a 6- to 8-quart wide heavy pot over moderate heat, then cook onion with salt, stirring, until softened, about 8 minutes. Add squash, carrots, potato, and stock and bring to a boil. Reduce heat, then simmer, partially covered, until vegetables are very tender, about 20 minutes. Remove from heat and cool soup, uncovered, 10 minutes.

Working in batches, puree; soup in a blender until smooth (use caution when blending hot liquids) and transfer to a bowl. Return purée to cleaned pot and thin with water if desired; simmer 3 minutes. Season with salt.

Make pistou while vegetables simmer: Pulse mint, parsley, and scallion in a food processor until finely chopped. With motor running, add oil in a stream, then add water and salt, blending until incorporated.

Swirl 1 tablespoon pistou into each bowl of soup.

Rigatoni with Squash (and prawns)

I know, I know, can you believe I'm posting?? Did you think I was gone forever? That I had gone the way of all mamas who move (frozen pizzas, Taco Bell, even the dreaded...Chicken Nuggets!!)? Well, we may have lived off of freezer meals for awhile, and then been on vacation for awhile, and then I may have had morning sickness for awhile (yep, I'm pregnant)...but we've recovered and I've been cooking for a solid 3 weeks now! I didn't have the energy to look up new recipes fo

r awhile, so I took a walk down memory lane, I made Blue Cheese Scallion Biscuits, Escarole Calzones (with Kale, again), and Shakshuka (something I just craved those first coup

le of months, such a comfort food), and of course, Emerill's Salmon! I have

to say, they were all better than I remembered! Especially the calzones.

Anyway, so yesterday I kicked off winter cookin' with some butternut squash. Now, if you know me, you know that I could live off of butternut squash. In fact, I turned my oldest son so orange one year because I fed him so much of it that after having a number of people tell me I should have him checked for jaundice or liver malfunction, I took him to the doctor. Nope, no jaundice. No liver problems. Just lay off the butternut.

Anyway, so I've made a lot of butternut-purees-over-pasta before, but this was hands down my favorite one yet (not to be confused with my butternut squash curry recipe, that's different in my mind, and still to this day, cannot be topped).

I ended up throwing out my prawns, I'm not overly picky, but something went horribly wrong with them, they were so gross. Maybe I'm just used to fresh, I dunno, it was probably my fault. But it was still a delicious, round meal with pasta, bread, and a green salad. I

f you wanted, you could easily substitute chicken, nuts, or just skip the protein portion of the meal altogether.

Would you believe that my 1 year old loved the butternut squash puree so much that he took to yanking on the pockets of my pants while wailing "biiiiiiiite!!" until I would walk back over to the blender, scoop him out a bite, and shovel it in his mouth? He l.o.v.e.d. it! Always a plus. I actually thought it was good enough just to be a butternut squash bisque, I may do that in the future as well.

Oh, and fresh basil made a huge difference in this meal, I don't think it would have been the same without it.

Oh, and and you must meet my new love (obviously my new cast iron pan)!! I'm kind of obsessed with it right now. My old pan was rusting and I decided to take the plunge. Let's just say that food at our house just got a whole lot better, I don't know how I ever cooked without it before! I just might build a house out of cast iron someday. Not really. But I LOVE my pan.

5 stars. And without further ado, recipe is here and below.

Rigatoni with Squash and Prawns

This is from the kitchen of Giada DeLaurentis. I LOOVE her Italian foods. She does awesome work and is usually pretty reasonable with her time and ingredients list.

Anyway, this is a great one for fall with the squash and garlic! mmmm..

Ingredients

* 3 tablespoons olive oil, plus 3 tablespoons
* 1 pound butternut squash, trimmed and cut into 1-inch cubes
* 2 garlic cloves, minced
* 1 teaspoon salt, plus 1 teaspoon
* 1/4 teaspoon freshly ground black pepper, plus 1/2 teaspoon
* 1 cup vegetable stock
* 1 pound rigatoni
* 1 pound prawns, peeled and deveined
* 3/4 to 1 cup whole milk
* 1/2 cup chopped fresh basil leaves
* 1/4 cup grated Parmesan

Directions

Warm 3 tablespoons of olive oil in a large, heavy skillet over medium-high heat. Add the butternut squash, garlic, 1 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Saute until the squash is golden and tender, 5 to 7 minutes. Add the vegetable stock, bring to a simmer, cover and cook until the squash is very soft, another 5 to 7 minutes. Transfer the squash mixture to a blender or food processor and puree.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.

Meanwhile, warm the remaining 3 tablespoons of olive oil in a large, heavy skillet over medium-high heat. Sprinkle the prawns with the remaining 1 teaspoon of salt and remaining 1/2 teaspoon of freshly ground black pepper. Add the prawns to the pan and cook until just pink, about 3 minutes.

In a large pot over low heat combine the cooked pasta, pureed squash mixture, and 3/4 cup milk. Stir to combine. Add the remaining 1/4 cup milk if the sauce needs to be moistened. Add the cooked prawns, basil, and cheese. Stir until warm and serve.

Blue Cheese Scallion Drop Biscuits

Let me just start by saying that I've never made a homemade biscuit that I really love. Really, I haven't. Until now, anyway. I made these the other day for some friends and I thought they were just amazing. Scallions and blue cheese? Yum. In a perfectly constructed biscuit? Amazing. Easy, too! I served them with White Chili...mmmmm.
There are a lot of pictures in this post. It turns out when the weather finally starts to come around and you have a lot of natural light in your house again little things like chopped green onions can look all profound:
The recipe says to mix in the butter with your fingers until it's crumbly. That technique is to ensure that the butter doesn't get completely incorporated into the mixture, but stays in clumps which will create pockets of flaky deliciousness. You can get the same end product with a pastry blender, which I happen to have, and seeing as I already wash my hands about 100 times a day chasing after my two little ones, I figured it was a good idea to spare one hand washing and just go straight to the pastry blender.
Awaiting their turn in the oven, just moments away from reaching their fullest potential of deliciousness:I was really pleasantly surprised by the splurges of cheese that I felt in my mouth. The recipe has you blend it just enough that the cheese flavor is infused throughout the biscuit, yet also in concentrated pockets. These will be my go-to biscuits for a long time to come.Oh, and I used gorgonzola, because that's my favorite. But you can use whatever kind you like. She actually adapted this recipe from a cheddar drop-biscuit, so you could potentially use that as well. She also mentions freezing them at the dough stage after dropping them onto the cookie sheet and then placing them in a plastic freezer bag for another day. Next time I make these I will definitely be doubling the recipe and freezing half of them.

5 stars!

Recipe here and below.

Blue Cheese Scallion Drop Biscuits
Adapted from Gourmet

These are everything a good drop biscuit should be; super speedy to make (one bowl!), with a golden craggy crust and soft interior. I (only) made a couple changes to this. Based on responses on the original recipe, I added an additional scallion and because I completely missed the ingredient when I read the recipe, I didn’t add the baking soda. And they were still fluffy and delicious. But I bet they’d even be more so with it.

If you’re blue cheese-averse, you can make this with an equal volume of coarsely grated cheddar.

2 1/4 cups all-purpose flour
2 1/2 teaspoons baking powder
2 teaspoons sugar
3/4 teaspoon baking soda
1 teaspoon salt
6 tablespoons (3/4 stick or 3 ounces) cold unsalted butter, cut into 1/2-inch cubes
1 1/2 cups crumbled blue cheese
4 scallions, finely chopped
1 cup well-shaken buttermilk (or, you can make your own)

Preheat oven to 450°F. Whisk together flour, baking powder, sugar, baking soda, and salt in a bowl, then blend in butter with your fingertips until mixture resembles coarse meal. Stir in blue cheese and scallions. Add buttermilk and stir until just combined.

Drop dough in 12 equal mounds about 2 inches apart onto a buttered large baking sheet, or one lined with parchment paper. Bake in middle of oven until golden, 16 to 20 minutes.

Do ahead: Biscuits are always best the day they are baked. However, if you wish to get a lead on them, you can make them, drop them onto your baking sheet, freeze them until they are firm, and place them in a freezer bag or container until you’re ready to bake them. They can be baked while still frozen (straight from the freezer), you’ll just want to add a few minutes to the baking time.

Salad with Chocolate Balsamic Dressing and Chocolate Covered Bacon!!

Wowza. Did you check that title? This one's a little crazy, but very fun...and delicious, I would add. I had a dinner party to go to the other night in which we all had to bring food that had one of two 'secret' ingredients: Chocolate or Citrus. Naturally, I had to bring something with chocolate in it.

I thought this dressing was delicious, especially when paired with a yummy salad. Really, just delicious. It's such a great flavor, perfectly tangy, yet just sweet enough. And we all know you can't go wrong with strawberries and balsamic. Plus, when you serve something like salad with chocolate dressing and chocolate covered bacon, you've already got 10 minutes worth of conversation right there, so, that adds to its luster.

I need to emphasize here that in the case of this dressing, I think a salad with some sort of goat cheese and fresh mint is crucial to really making this dressing pop and having people say, "wow, what is this??" Just fyi.

Moving along. The idea of chocolate covered bacon is not an Alicia original. I was introduced to it in this recipe, which I thought was desperately lacking altogether. Since I had a bunch of chocolate covered bacon left over from it, I started searching for ideas to use up the scores of chocolate covered bacon I had leftover. As it turns out, chocolate covered bacon has a serious following on the internet! Some people even go so far as to drizzle it with white chocolate, dress it with a bow and give it as gifts! While it's not my cup of tea, I still found it interested. So, since the idea of chocolate covered bacon seemed intriguing, and I had some left over from the above recipe, I figured I'd try it out on this salad.

Now, you should know that I am not a fan of bacon. In fact, my husband had to show me where it was located in the store and has since coached me in how to cook it over the years (because when I cook it I rarely, if ever, eat it, so I never really know what is "good" bacon). However, I thought that, covered in chocolate, it was pretty good on the salad. If you want a vegetarian alternative, I think you could maybe do chocolate covered salted nuts or seeds of some sort (cashews or pumpkin seeds come to mind, but I'm sure others would be good, too).

All in all, I'd give the dressing 5 stars. Don't put too much on or it's too strong. But in the right amount, it just sings. The chocolate covered bacon is more of a fun touch, but since I don't really love bacon, I don't think I'm a really good rater for that. I will say, it ranks as 5 stars in the conversation piece category!

Enjoy! Recipe for the dressing found here and below. I've converted the metric portions to cups and ounces here, so please note that they are approximate. For instructions on how to make chocolate dipped bacon, see this recipe and just follow the portion of directions for the chocolate dipped bacon.

Chocolate Balsamic Dressing

Ingredients

1/2 Cup balsamic vinegar
1/2 Cup white sugar
3-4 oz Dark chocolate (70% Cacao or higher)

Directions

To make the dressing: Place balsamic vinegar in a saucepan, add sugar and dissolve over a gentle heat. Remove from heat and stir in chocolate. Leave to cool at room temperature. Do not refrigerate or dressing will solidify.

Chicken with Tarragon and Leeks

This recipe rocked. Really, that's all there is to it. =) I know, I know, the pictures kind of...well...are horrible. It must have been bad lighting that day.

Ok, I guess I'll explain. I liked this recipe for a lot of reasons:
1) It has tarragon and chicken - yum.
2) It can be made in the crockpot.
3) I can cook a chicken in the slow cooker first and then use that meat - making my meal extremely budget-friendly.
4) It reminded me of what I always hope a chicken pot pie will taste like, but it never does. It was thick, rich, delicious, comforting, easy...
5) It has leeks - always a good thing.
Do I really need to go on?

I mean, it's not like it's something you'd serve at a wedding, it's a home-cookin' comfort it's-been-a-busy-day kind of meal. Still, with that said, I loved it. My husband loved it. My kids loved it. I'd make it again any day!

Fresh tarragon really made a difference with this one - really, a big difference. It took it from a goulash of flavors to a "Oooo - what is that flavor??" meal.
By the way, leeks are very easy to work with - they're in the onion family, and there's nothing scary about an onion. Here's a great tutorial (although I cut them a little larger than she does here for this recipe): How to cut a leek.

I changed the meal into a little more of a stew rather than separate ingredients. I cooked the chicken in the slow cooker and then shredded it and followed the recipe as directed (only I just threw in the chicken until it looked like a good amount, I didn't use 8 chicken thighs like the recipe calls for). I also threw in a bunch of sliced mushrooms that I had on hand for the last hour or so. Thought it was a nice touch.

5 stars.

Recipe here and below.

Chicken with Tarragon and Leeks

Serves 4 Hands-On Time: 15m Total Time: 4hr 30m

Ingredients

1 1/2 pounds baby new potatoes (about 16)
8 small skinless chicken thighs (1 1/2 pounds)
3 leeks (white and light green parts), halved lengthwise and cut into 1 1/2-inch pieces
1 cup dry white wine
Kosher salt
1 10-ounce package frozen peas
1/3 cup heavy cream
1 tablespoon chopped fresh tarragon

Directions

Place the potatoes on the bottom of a 4- to 6-quart slow cooker. Add the chicken, leeks, wine, and 1 teaspoon salt.
Cook, covered, until the chicken and potatoes are tender, on high for 3 to 4 hours, or on low for 6 to 7 hours.
Transfer the chicken and all but 4 of the potatoes to plates. Using a fork, smash the remaining potatoes into the cooking liquid to thicken.
Add the peas and cream and cook just until heated through, 3 to 5 minutes. Spoon over the chicken and sprinkle with the tarragon.

Shakshuka

Ok, the name of this food alone is going to make it seem very intimidating. However, I want you to stop for just a moment and look at the actual food and recipe itself - it doesn't get easier...or tastier, I might add! And let me tell you: it's even better than it sounds!! I saw this on Smitten (of course) and knew instantly that I needed to make it. I love eggs, they're a comfort food to me - and tomatoes+eggs=a delicious thing. I thought the combination of ingredients was genius. This recipe was especially exciting to me because it was very budget-friendly as well! I will say - it surpassed my expectations. I found myself going back for more and more...and more the next day. I think it might be my new ultimate comfort food - Frosted Mini Wheats at 11:00pm just took a back seat. No really, I liked it that much.
I served it with Naan bread and thought it was brilliant. I made one recipe and it fed our family of 4 with just a few left-overs, so if you are cooking for 4 adults you may want to increase the amount you make.

I do have to admit that everything was going great until I dropped all the eggs in, as the recipe indicates and my pot looked like this:
A little unnerving to see that many eggs swimming in a pot of tomatoes, I have to admit. But I have faith in Smitten, so I proceeded. In just a few minutes my pot was perfection and I had a delicious meal waiting for me. Thank you, Smitten Kitchen, for bringing me food I didn't even know I loved.

For a hilarious review about why you should make Shakshuka - and for the recipe, click here. You can also scroll down for the recipe.

5 stars.

Shakshuka [Eggs Poached in Spicy Tomato Sauce]

Adapted from Saveur

Serves 4 to 6

1/4 cup olive oil
5 Anaheim chiles or 3 jalapeños, stemmed, seeded, and finely chopped (I was nervous and only used 2 Anaheims; I would go for 3 or 4 next time for a more moderate but still gentle kick)
1 small yellow onion, chopped
5 cloves garlic, crushed then sliced
1 teaspoon ground cumin
1 tablespoon paprika
1 28-ounce can whole peeled tomatoes, undrained
Kosher salt, to taste
6 eggs
1/2 cup feta cheese, crumbled
1 tablespoon chopped flat-leaf parsley
Warm pitas or naan bread, for serving

Heat oil in a 12-inch skillet over medium-high heat. Add chiles and onions and cook, stirring occasionally, until soft and golden brown, about 6 minutes. Add garlic, cumin, and paprika, and cook, stirring frequently, until garlic is soft, about 2 more minutes.

Put tomatoes and their liquid into a medium bowl and crush with your hands. Add crushed tomatoes and their liquid to skillet along with 1/2 cup water, reduce heat to medium, and simmer, stirring occasionally, until thickened slightly, about 15 minutes. Season sauce with salt.

Crack eggs over sauce so that eggs are evenly distributed across sauce’s surface. Cover skillet and cook until yolks are just set, about 5 minutes. Using a spoon, baste the whites of the eggs with tomato mixture, being careful not to disturb the yolk. Sprinkle shakshuka with feta and parsley and serve with pitas or naan bread, for dipping.

Caribbean Halibut with Mango Salsa

Just that title is enough to make my mouth water. I'm a big believer that seafood can be delicious (delicious), but it needs to be done right. You need to pick a good fish. You need to cook it well. You need to have a fantastic recipe. This recipe is right up there with Emeril's Salmon for me. Just so much flavor, and so perfectly paired, it just can't be beat.When you first read the recipe you may think it's not worth all that chopping plus you have to blacken it and then put the fish in the oven. However, I usually do the chopping for the salsa in the morning, so all you have left is to marinade and preheat your oven in the evening. It's fast and really, just delicious. The blackening process sears in all the flavor without actually having to fry it, which I think is brilliant. Then, the oven gets it nice and moist. Mmmm, my mouth is watering right now!If you don't like heat, then just reduce the jalapeno amount. I think they give it a great flavor, so I wouldn't throw them out all together. And the salsa, the SALSA. You just can't forgo that on this dish, the flavors pair together beautifully. They just can't be separated.
I've made this dish with Haddock and Tilapia and both turned out just fine. Haddock is a very 'un-fishy' tasting fish, if you are skiddish about cooking fish.

Here's that perfect texture when it's just ready to come out. Still moist and plush looking, but cooked through and just getting a little flaky.I find that as long as the fish is pretty close to room temperature when you begin cooking it, the timing is pretty spot on, let me know if anyone finds anything differently!

I'm not sure where this recipe came from as I got it years ago from a friend and we altered the recipe until it was perfect.

5 Stars. For sure.

Caribbean Halibut with Mango Salsa:
INGREDIENTS:

4 Halibut or Swordfish steaks (about 6 oz)

3 limes
1 jalapeno pepper, seeded and finely chopped, divided in half

2 garlic cloves, pressed

1 tsp olive oil

¼ tsp salt

1/8 tsp ground black pepper

Caribbean jerk seasoning (or a combination of seasonings to your liking)

1 recipe mango salsa (below)

DIRECTIONS:

For halibut and marinade, rinse halibut and pat dry with paper towels. Zest limes to measure 1 teaspoon (set zest aside for salsa). Juice limes to measure 4 tablespoons juice. Finely chop jalapeno pepper in a food processor, combine 2 tablespoons of the lime juice, half of the jalapeno pepper, garlic, oil, salt and black pepper: whisk until blended. Place halibut and marinade in a resealable plastic food storage bag; turn to coat. Marinate in refrigerator for at least 30 minutes, turning occasionally.

For halibut: Preheat oven to 400F. Remove halibut from bag being sure some jalapeno remains on the top of the fish. According to taste, season the tops with Caribbean Jerk seasoning. Add a little olive oil to a skillet and heat over high heat on stove. When the oil and pan are hot, place halibut top side down on the skillet and blacken for 1 minute. Remove from skillet and place halibut in a greased pan with right side up again. Cook for 8 minutes or until halibut flakes easily with a fork. Serve topped with mango salsa.

MANGO SALSA

Prep: 20 minutes Chill: 2 hours

INGREDIENTS:
1-1/2 C chopped, peeled mango (papaya, peaches, plums, and/or pineapple will also work)
1/2 C chopped red or green sweet pepper
1/4 C thinly sliced green onions (2)
1/4 C snipped fresh cilantro or parsley
2 tablespoons lime juice or lemon juice
1 to 2 fresh jalapeno or serrano peppers, seeded and finely chopped, or 2 tablespoons finely chopped fresh Anaheim pepper

DIRECTIONS:
In a medium mixing bowl stir together fruit, sweet pepper, green onions, cilantro or parsley, lime juice or lemon juice, and jalapeno, serrano, or Anaheim pepper. Cover; chill at least 2 hours before serving.

Serve as a dip for chips or fresh vegetables or as a condiment for tacos, quesadillas, burgers, steaks, chicken, or fish. Makes about 2 cups.

Junior's Chocolate Candy Bar Explosion Cheesecake

Or, in a word: HEAVEN.
A few years ago, while living in New York City, I had the pleasure of tasting the world's best cheesecake: Junior's Cheesecake. It began a love affair with cheesecakes that has culminated in me baking (and sometimes eating) an average of a cheesecake a month for years now. Especially when Juniors' came out with their cookbook which I have been slowly making my way through over the years. After that many cheesecakes, I've learned a thing or two that have helped demystify the cheesecake-making process. I know this might seem long, but it's very straight forward and I'd love to answer any questions that anyone has! SO, get out your mixer (or wooden spoon, whichever suites your fancy), break out that full-fat cream cheese and let's get started!
I do need to let you know beforehand what you are getting into. Once you have this cheesecake all other desserts will pale in comparison. You will find yourself nibbling on a delicate creme brulee while pining for this most amazing cheesecake. Better Than Sex Cake has NOTHING on this. And for what it's worth, my husband doesn't like cheesecake. Like, at all (weird). And he goes back for seconds when I make this. I'm just sayin'...

SO, how do you make the perfect cheesecake? People think it's so intimidating. In reality, the ingredients are simple enough and it's a very simple process, so chances are you have been scared of making them unnecessarily. All you need is to be educated on some simple steps to avoid cracking and to make sure it cooks properly and you will be the envy of everyone at your next party! And let's be honest here, this recipe has so many topping that really, who cares if it cracks a little - you can always cover it up!

While these steps seem long, they really serve just a couple of purposes which, if you can remember those purposes, the following steps will all fall into place without you having to think about them. You are simply trying to:
*Minimize quick temperature changes
*Not over-beat or over-bake the cheesecake
*Create a moist environment in which the cheesecake can cook

That's it! Once you know how to do that, making a cheesecake is a cinch!So, let's expand on that. The following steps will help avoid the dreaded cracking:
1) Try to bring your ingredients to room temperature first, or at least as much as possible. Cheesecakes don't like a lot of quick temperature changes and the blending will happen better if you have room temperature eggs, cream, and cream cheese (although my cream cheese is always a little bit cold, I never remember to let it sit out for a full hour or anything).
2) DON'T OVERBEAT the INGREDIENTS. This seems to be the biggest problem. The more you whip the cream cheese, eggs, and cream, the more air pockets you will get in your batter. When you cook your cheese cake those air pockets will rise and you will get cracking. You will. Inevitably. So just get it to a creamy, combined texture and call it good.
3) When you add the cream, just stir it in by hand until it's combined instead of using a mixer. This really helps prevent cracking.
4) Use a water bath. It's really easy. You just lay some foil down in a "+" shape like this: and then wrap it tightly around the springform pan, with the tops coming up higher than the springform pan, like this:Voila.
Drop it on a cookie sheet or roasting pan and fill the water in the pan up to halfway up the springform pan like this:And you will prevent all sortsa problems.
5) I find that if I put my cheesecake in my oven uncovered for the entire time it gets really brown on the top. Well, remember how I said to have the foil come up higher than the springform pan in tip #4? Well, I place a piece of foil over the top of the cheesecake for the first 30 minutes and then take it off and let it bake normally for the rest of the tim (see picture above). Having the foil come up higher than the springform pan makes it so the foil never touches the cheesecake.6) Don't check it too often. Cheesecakes don't like changes in temperature too much, so the more you check it, the more likely it is to fall or crack. If you do check it, try to let at least 10 minutes go in between the next check so that your oven temperature can get back up to where it needs to be.
7) Once you take the cheesecake out and have it on the cooling rack, take a greased knife, the thinnest one you have, and run it around the edge of the springform pan, so that the sides of the cake separate from the pan. As the cheesecake cools, it will shrink, and if some of the sides are still stuck to the pan, well, you'll get cracking!
8)Then, walk away. Leave the cheesecake alone for 2 hours before putting it in the refrigerator so the temperature can slowly cool before being put in the refrigerator.
Right, it sounds complex, but again, most of it revolves around just keeping a constant temperature and not over-beating or over-baking the cheesecake. If you can just remember those things, all the individual steps become second-nature.

I've heard all kinds of tips for knowing how long to cook the cheesecake. I've found that the best way is to tap the side of the springform pan and if the center 1/3 of the cake looks wobbly, it's not ready. You want the center 1/3 to be just a little jiggly - like jello and then it's ready to pull out. By center 1/3 I mean this:In the end, it might take a couple of cheesecakes to get to know your oven. My old oven took much longer to cook, while my new oven is right on the minute with the recipe. Placing the foil over the top of the cheesecake can help if you need added cooking time but don't want the top to burn.

Now, this particular recipe is a little time intensive because of the ganache. But it's definitely a show-stopper. If you want an easier, but still delicious cheesecake, you could leave off the ganache and just do a dollop of whipping cream or a berry sauce on top.

If you go all the way, be prepared. The cream cheese is just a little tart; the toffee is just a little salty; mix that with the chocolate bar and a creamy ganache on top...and you have, quite possibly, the perfect dessert.

Recipe Below.
Junior's recommends a sponge cake crust, but for this recipe, I use a graham cracker crust, usually this one.

Chocolate Candy Bar Explosion Cheesecake

Ingredients:
For Crust:
10 graham crackers
1 Tablespoon sugar6 Tablespoons butter, melted(I like to add 10-12 Ritz crackers to add a salty flavor. Some people add nuts, just do what you like, just increase the butter slightly to compensate for moisture)
3 1.4-oz Heath milk chocolate English toffee candy bars

For the Cheesecake:
8 oz Hershey's Milk Chocolate bar(s)
4 8-oz packages cream cheese (full fat) at room temperature
1 2/3 Cups sugar
1/3 Cup corn starch
1 Tablespoon pure vanilla extract
2 large or extra-large eggs3/4 Cup heavy or whipping cream

For the Top Decoration:
1/3 Cup sugar
3 Tablespoons unsweetened cocoa powder
1 Cup cold heavy or whipping cream1 teaspoon pure vanilla extract
4 1.4-oz Heath milk chocolate English toffee candy bars
Assorted chocolate candies, for example:
chocolate chips, Hershey's Hugs, Reese's Milk Chocolate Peanut Butter Cups Miniatures, York Peppermint Patties, Kit Kat pieces, Hershey's Special Dark Chocolate Nuggets, candy that has caramel in it, white chocolate chunks, Twix Bars, etc...

Directions:
1) While you prepare the crust, remove all the ingredients for the cheesecake so they can come to room temperature.Preheat the oven to 350 F. Generously butter the bottom and sides of a 9-inch springform pan. Wrap the oustide with aluminum foil (like we talked about). To make the crust, crush the graham crackers by placing them in a plastic bag and crushing them with a rolling pin. Combine the graham crackers, sugar, and melted butter until moistened. Pour into a 9-inch springform pan. Press the crumbs into the bottom of the pan. Bake for 8 minutes. Cool to room temperature.

While the crust cools, chop the 3 Heath bars into small pieces and sprinkle over the cooled crust. Like so (this is one of the best parts about this cheesecake!):2) Melt the 8-oz chocolate bar in the microwave carefully, so as not to burn it (15-20 seconds at a time). Set it aside to cool. Place the first package of cream cheese along with 1/3 cup of sugar and all the cornstarch in a large bowl. Beat on low with an electric mixer until creamy - about 3 minutes, scraping down the bowl several times. Blend in the remaining cream cheeses. Beat in the remaining 1 1/3 cups of sugar, then the vanilla. Blend in the eggs, one at a time until combined completely. Beat in the melted chocolate until combined. Blend in the cream, stirring it by hand, until just completely blended. Don't over-mix! Gently spoon the batter over the crust.

3) Place the cake in a large shallow pan containing hot water that comes about 1 inch up the sides of the springform. Bake until the edges look baked and the center appears set, about 1 hour, 15 minutes. Remove the cake from the water bath, transfer to a wire rack, and run a greased knife around the sides of the cheesecake to separate it from the sides of the pan. Let cool for 2 hours (just walk away - don't move it). Leave the cake in the pan, cover loosely with plastic wrap, and refrigerate until completely cold, prefereably overnight or at least 4 hours.
4) At some point during this process, make the ganache by whipping the cream with an electric mixer on high until the cream thickens and soft peaks just begin to form. Add the sugar and cocoa, then the vanilla. Continue beating until the cream turns a light-chocolate color and stiff peaks form. Don't over-beat it. Refrigerate for 1 hour or up to one day.

5) Release and remove the sides of the springform, leaving the cake on the bottom of the pan. Place on a cake plate. Frost the top and sides of the cake with the ganache with a metal spatula. Press the candy crumbs into the sides and arrange the chocolates on the top. Use lots of chocolates, so you completely cover the top of the cake! Refrigerate until ready to serve (do not cover at this stage). Slice with a sharp straight-edge knife, not a serrated one. Cover any left-over cake and refrigerate or freeze up to 1 month.
Recipe originally found in Junior's Cheesecake Cookbook. Graham cracker crust originally from Ina Garten's Mixed Berry Cheesecake Recipe.

Enjoy!
6 stars. =) Ok, technically I have to give it 5, but really, it's just so amazing.