Broccoli Salad

I receive the daily emails from Real Simple and Food Network featuring a recipe of the day.  I save a lot of them, but haven't tried most until this one.  It was going to be perfect for a barbecue we were going to on Saturday night to celebrate the 4th of July with food and fireworks.  It is a Paula Deen recipe, which surprisingly doesn't include butter :)  I loved that the dressing was light.  I don't like it when too much mayonnaise is used, and that is all you can taste.  Enjoy!

Ingredients

1 head broccoli

6-8 slices cooked bacon, crumbled

1/2 cup chopped red onion

1/2 cup raisins, optional

8 ounces sharp Cheddar, cut into very small chunks

1 cup mayonnaise (I used low-fat)

2 tablespoons white vinegar

1/4 cup sugar

1/2 cup halved cherry tomatoes

salt and freshly ground black pepper

Directions

Trim off the large leaves from the broccoli stem.  Remove the tough stalk at the end, and wash broccoli head thoroughly.  Cut the head into flowerets and the stem into bite size pieces.  Place in a large bowl.  Add the crumbled bacon, onion, raisins if using, and cheese.  In a small bowl, combine the remaining ingredients, stirring well.  Add to broccoli mixture and toss gently.

3 Cheese Macaroni & Cheese Muffins

My Aunt has two little ones home for summer, and she asked me if I could help her find some good recipes for lunch and dinner the kids would like and be able to help with.  These macaroni and cheese muffins are perfect for kids and adults!  I served these as a side at our barbecue last night, and the portions are perfect (especially if you are trying to control portions).  I used fat free cheese and skim milk to cut calories where I could.  The next time I make these I am going to add spinach to them as well!  Enjoy!

3 Cheese Mac & Cheese Muffins

Ingredients

1 lb elbow macaroni

1/2 cup unsalted butter

1/4 cup all purpose flour

5 cups skim milk

1 1/2 lb sharp Cheddar cheese, shredded

1/2 cup grated Parmesan cheese

1/2 cup ricotta cheese

1 tsp kosher salt

1/2 tsp freshly ground pepper

For the topping:

4 tbsp unsalted butter, melted

1/2 cup panko bread crumbs

1/4 cup grated Parmesan cheese

Directions

Preheat the oven to 375 degrees.  Grease standard 12 cup muffin pan with butter (I used Pam).

Bring saucepan 3/4 full of salted water to a boil.  Add macaroni, stir once, and return to a boil.  Cook just shy of al dente, 6-7 minutes.  Drain.  Set cooked macaroni aside.

In a heavy bottomed saucepan, melt the butter over medium-low heat.  Stir in the flour and cook, stirring constantly, until the mixture just starts to darken, about 3 minutes.  Whisking constantly, slowly add the milk, raise the heat, and bring the sauce to a boil.  Reduce heat to maintain a simmer and cook, stirring occasionally, until the sauce begins to thicken, 3-5 minutes longer.

Add the cheeses, salt, and pepper to the sauce and stir until all of the cheese is melted and the sauce is smooth.  Remove from heat.  Add the macaroni and stir to coat thoroughly.  Cover to keep warm,

To make the topping, in a small bowl, stir together the butter, bread crumbs, and Parmesan until well mixed.

Fill each prepared muffin cup to the rim with the macaroni mixture.  Sprinkle the muffins with the topping, dividing it evenly.  Bake until the tops are golden brown and the sauce is bubbling, 15-20 minutes.  Transfer to a wire rack and let cool completely in the pan, then refrigerate the muffins still in the pan for at least 2 hours or up to 24 hours so they hold their shape.

Unmold the muffins using a small sharp plastic knife (so you don't scratch your pan).  Rewarm in a 350 degree oven for about 5 minutes and serve.

Lemon Rosemary Roasted Asparagus

We had a last minute barbecue at my parents house last night with grilled chicken and steaks.  My mom was making the eleven hour drive home from Michigan, so I decided to make all of the sides we would have.  If it was up to the boys they would have put a bag of chips on the table and called it good.  This asparagus turned out wonderful.  Be sure not to over roast them, they should still have a slight crunch to them.  The rosemary was a nice complimentary flavor, and not overpowering.  The citrus was perfect for the kick-off to summer weekend!  Enjoy!

Lemon Rosemary Roasted Asparagus

Ingredients

1 bundle of asparagus

1 lemon

handful of rosemary sprigs

2 tablespoons olive oil

salt and pepper to taste

Directions

Preheat oven to 400 degrees.  Thinly slice 1/2 of the lemon.  Prep asparagus shoots, and spread them along with the lemon slices and rosemary on a parchment lined baking sheet.

Toss all with the olive oil, as well as salt and pepper.

Squeeze juice from remaining 1/2 of lemon.

Roast in oven for 7 minutes, then carefully turn asparagus over and continue roasting for another 8 minutes.  Watch for preferred doneness.  Add additional time if needed.  Total roasting time should be between 15-20 minutes.

Serve warm.

Taco Pasta

I have seen this recipe on Pinterest for a while, and have been meaning to make it.  I finally made it this week, and it's good!  It is basically like a homemade Hamburger Helper, but way better.  I used medium salsa and it was a bit spicy for me, so next time I will use mild and some hot sauce on the side.  For the cream cheese, I used the Philadelphia Cream Cheese Cooking Creme, and it was easier than waiting for the cream cheese to melt.  Enjoy!

Ingredients

1 lb ground beef (I used 94% lean)

8 ounces small pasta

1 small onion, chopped

1 clove garlic, minced

1 cup salsa

1 packet taco seasoning

3 oz cream cheese

1/2 cup sour cream

salt and pepper

Shredded cheese for topping

Directions

Bring a large pot of water to a boil.  Cook pasta according to the package directions.  Drain, reserving 1/2 cup of pasta water.  Set aside.

Meanwhile, in a large skillet, cook the ground beef and onion over medium-high heat until no longer pink.  Once the meat is cooked through, drain off the excess fat and mix in garlic.  Cook until fragrant, about 30 seconds.  Mix in the salsa and taco seasoning and let simmer over medium heat for about 5 minutes.  Stir in the cooked pasta, cream cheese, sour cream, and reserved pasta water, and continue stirring until the cream cheese is melted and the sauce is well blended.  Season with salt and pepper to taste.  Top with shredded cheese and more sour cream and salsa if desired.

Potato Gratin

This is another recipe we used at our cooking class at Williams-Sonoma.  These potatoes are amazing!  The Gruyere cheese was distinctive, but not overpowering.  These would be great to make with just about any meal.  I used the mandoline from Williams-Sonoma, which I purchased the night of my class, and it sliced the potatoes evenly and quickly.  It is very sharp though!  I ended up with a kitchen wound, but all is good!

Ingredients

2 cups heavy cream

2 eggs

1 1/4 tsp salt

1/4 tsp freshly ground pepper

1/4 tsp freshly grated nutmeg

6 large russet potatoes, peeled and cut crosswise into 1/16" thick slices

4 oz Gruyere cheese, shredded (I used 6 oz)

1 Tbs chopped fresh flat leaf parsley

Directions

Preheat oven to 350 degrees.  Butter a shallow 2-quart ceramic baking dish.

In a large bowl, combine the cream, eggs, salt, pepper, and nutmeg and whisk until just blended.  Add the potatoes and toss gently until evenly mixed.  Transfer to the prepared baking dish.  Using your fingertips, spread the potatoes in an even layer, pressing them lightly so the absorb the liquid.  Sprinkle the cheese and then the parsley evenly over the top.

Cover the dish tightly with aluminum foil and bake for 45 minutes.  Remove the foil and continue baking until the top is golden, the gratin is bubbling, and the potatoes are tender when pierced with a knife, 15-20 minutes more.  Let stand for 10 minutes before serving. 

Romaine, Gorgonzola, and Walnut Salad

My mom and I took a cooking class a couple weeks ago at Williams-Sonoma, which I highly recommend, and we learned how to make this salad during the class.  We both loved the salad so much, we decided I would definitely be making this for Easter.  It is different enough to make you excited to eat a salad, rather than the same boring toppings.  One thing the instructor specified was to make sure you get a good Gorgonzola cheese.  I got the Gorgonzola dolcelatte at Whole Foods, and it was perfect.  It was rich, but certainly not overpowering.  Also, when you wash the lettuce, make sure you dry it best you can to make sure the dressing sticks.  Enjoy!

Ingredients

For the walnut vinaigrette:

7 Tbs walnut oil

2 Tbs olive oil

2 Tbs aged balsamic vinegar

1 Tbs sherry vinegar

Salt & freshly ground pepper, to taste

1 cup walnuts, preferably halves

3 heads romaine lettuce, leaves separated and torn into bite-size pieces

1 cup red or black seedless grapes, halved (optional)

2 small pears, quartered, cored, and thinly sliced (optional)

1/2 to 2/3 lb Gorgonzola dolcelatte cheese, at room temperature, broken into bite-size pieces

Directions

Preheat oven to 350 degrees.

To make walnut vinaigrette, in a bowl, whisk together the walnut and olive oils, balsamic and sherry vinegars, and salt and pepper.  Set aside.

Spread the walnuts on a baking sheet and place in the oven.  Toast, stirring occasionally, until lightly brown and fragrant, 8-10 minutes.  Remove from the oven.  Transfer to a small bowl, add 3 Tbs of the vinaigrette, toss lightly, and let stand for 15 minutes before assembling the salad.

Place the torn romaine in a large bowl.  Add the marinated walnuts and drizzle with the remaining vinaigrette.  Toss well.  Divide among individual plates, and top withe the grapes, pears, and cheese.

Serves 6.  

Scottish Shortbread Cookies

My dad's side of the family is from Scotland, and for years he has been talking about wanting to go there.  It honestly comes up in conversation at least once a week with my family.  My mom decided to surprise my dad with an amazing trip to Edinburgh at the end of this summer to celebrate their 29th wedding anniversary, and his birthday.  For Easter, we made him a Scottish themed basket to tell him about their upcoming trip.  To go along with telling him, I made Scottish Shortbread cookies for dessert.  I have never made them before, and they turned out great!  I looked at lots of recipes, and they are all so similar.  I think next time I will add some vanilla to add a different flavor.  Enjoy!

My dad's Easter basket

Scottish Shortbread Cookies

Ingredients

1 1/2 cups all purpose flour

1/3 cup white sugar

3/4 cup butter at room temperature

Directions

Preheat oven to 350 degrees.  Blend all ingredients well (it works best to use your hands). Dough will be stiff.  Press into a 9 x 9" buttered dish.  Prick top with a fork (I did every 1/2").  Bake until pale golden brown on the edges.  Be sure not to over-bake.  Cool and cut into squares.