Sweet Corn Mac 'n' Cheese

 

From The Food Network

INGREDIENTS

Two 8-ounce cans creamed corn

1 cup milk

1/4 teaspoon onion powder, optional

1 heaping tablespoon cornstarch

Pinch ground nutmeg

Salt and ground black pepper

3 dashes hot sauce, optional, plus more for serving

2 cups elbow macaroni

8 ounces grated mild yellow Cheddar

12 ounces grated mozzarella

1 egg, lightly beaten

1 cup croutons (I used panko breadcrumbs)

1 tablespoon olive oil

 

DIRECTIONS

Preheat the oven to 350 degrees F. Move one rack to the top of the oven.

In a saucepan, simmer the corn with the milk and onion powder, if using, for 5 minutes.

Combine the cornstarch with about 2 tablespoons water and stir well. Add the cornstarch to the corn mixture and whisk over medium heat for 3 minutes. Season the corn cream with a little nutmeg, salt, pepper and hot sauce if using. Remove from the heat, cover and keep warm.

Boil the elbow macaroni in full rolling salted water for 4 to 6 minutes. Drain the macaroni well and add to the corn cream. Add the Cheddar, half of the mozzarella and the egg. Stir well. Pour into a 4-cup casserole dish or 12-inch cast-iron skillet and top with the remaining mozzarella.

In a zip-top plastic bag, lightly crush the croutons using a small mallet or rolling pin. Stir together the oil and crushed croutons and spread over the top of the macaroni and corn mixture. Cook on the top rack until golden, 15 to 20 minutes. Serve with hot sauce.

Baked Spaghetti Lasagna

 

All I can say about this is you must make it....now! And it makes a ton of gooey goodness.

From Cassie Craves

INGREDIENTS

1 1/2 pounds (24 ounces) spaghetti

8 cups (32 ounces) shredded mozzarella cheese
8 ounces ricotta cheese
8 ounces sour cream
8 ounces cream cheese
1 cup half and half, milk, or heavy cream
1/2 cup grated parmesan cheese, divided
1 tablespoon Italian seasoning
3 cloves minced garlic
1 teaspoon salt
1/2 teaspoon pepper


2 tablespoons butter
1 onion, chopped
3 cloves garlic, minced
1 pound Italian sausage
1 jar spaghetti sauce
Salt and pepper, and any other seasonings, to taste

DIRECTIONS

Preheat oven to 350 degrees. Cook spaghetti according to package directions; drain.

In a large bowl, stir together ricotta, sour cream, cream cheese, half-and-half, mozzarella, Italian seasoning, garlic, salt, pepper, and half of the parmesan cheese. Add spaghetti and toss until well coated.

Pour the spaghetti mixture into a 9 x 13 pan lightly sprayed with cooking spray. Top spaghetti with remaining parmesan cheese. Cover dish aluminum foil and bake 30 minutes.

While the pasta is baking, prepare the meat sauce. Melt the butter in a large skillet; add onion and sausage and saute until the meat is cooked through and the onion is translucent. Add spaghetti sauce, adjust for seasoning, and simmer until the pasta is ready.

Remove the pasta from the oven and let it rest for 5 minutes. Cut the pasta into squares and top each serving with the meat sauce.

 

Recipe Rewind:  Chicken and Pineapple Quesadillas

Mozzarella-Baked Gnocchi

Posting this recipe makes me want to run out to get the ingredients so I can make it again NOW. I only had one small issue when I made this and it was the top got watery. It may had been the fresh mozzarella I used, but I simply blotted it with some paper towels and everything ended up just fine and delicious. I also skipped the onion step since I do not like them, but I have left it in the instructions since most people do. And for the garlic and red pepper flakes I added it into the sauce mixture.

Slightly adapted from: Cassie Craves

INGREDIENTS

2 packages vacuum-packed gnocchi (I think they run about 15.75 ounces each)
1 tablespoon olive oil
1 tablespoon butter
1 onion, chopped
3 cloves garlic, chopped
1/8 to 1/4 teaspoon crushed red pepper flakes
Salt and pepper to taste
1 15-ounce can tomato sauce
1 15-ounce can diced Italian-style tomatoes
1 tablespoon Italian seasoning
1/2 to 1 pound fresh mozzarella cheese, sliced (I used a pound)
3/4 cup chopped pepperoni

DIRECTIONS

Cook gnocchi in boiling salted water, one minute shy of directions on package; drain.

Meanwhile, heat butter and olive oil in a large skillet. Add onion and cook until softened. Add garlic, and cook and stir for 30 seconds. Add red pepper flakes and salt and pepper to taste.

Stir in tomato sauce, diced tomatoes, pepperoni and Italian seasoning. Heat to boiling. Taste for seasoning and adjust as needed.

Add sauce to cooked gnocchi. Pour into a greased 9 x 13-inch baking dish. Top with slices of mozzarella cheese.

Broil until cheese is melted and begins to blister. Serve.

Recipe Rewind: Outrageous Oreo Crunch Brownies

Ranchero Chicken Crostada

As soon as I saw this recipe I knew I had to make it. Usually it takes me a while to getting around to trying new recipes....but this one I made within days of seeing it. It definitely lived up to my expectations. My favorite part (besides being quick, easy and delicious) was the flaky crust around the outside...perfection!

Barely adapted from Recipe Shoebox

INGREDIENTS

1 roll Pillsbury pie crust, thawed
2 cups shredded chicken
1 can (10 ounce) mild Ro-Tel tomatoes, drained
2 teaspoons ranch dressing powder
1 teaspoon cumin
1 cup shredded cheese
1 can (15.5 ounce) black beans, drained and rinsed
ranch dressing (I used a spicy ranch)
olive oil

DIRECTIONS

Roll crust onto Pam-treated baking sheet. Preheat over to 375.

In large mixing bowl, mix chicken, Ro-Tel, ranch powder, cumin, 1/2 cup shredded cheese, and black beans. Spread chicken mixture onto pie dough leaving a 1-2-inch border around the edges. Fold this border up over chicken to make a deep-dish pizza-like crust, forming pleats every 2 inches or so. Brush olive oil on crust. Top with remaining 1/2 cup shredded cheese. Bake at 375° for 25-30 minutes. Top with a drizzle with ranch dressing.

Recipe Rewind: S'more Brownies

Buffalo Chicken Bites

I am a sucker for anything "buffalo chicken". When I first saw this recipe I was dying to try it, but since I do not fry things at home, it never happened. So imagine my excitement when I saw a baked version. These were incredible and I didn't even miss the fact that they were not fried. Confession: There is a part of me that wants to make a big patty out of this mixture and eat it like a sandwich.

Adapted from Pennies on a Platter

INGREDIENTS

3 cups shredded cooked chicken
1/4 to 1/2 cup hot sauce (or more to your taste)
4 ounces cream cheese, softened
1 3/4 cups sharp or medium shredded cheddar cheese
1 cup all-purpose flour
4 eggs, lightly beaten
3 – 4 cups panko breadcrumbs

DIRECTIONS

Preheat oven to 350˚F. Line a large baking sheet with parchment paper. In a large bowl, mix the chicken, cream cheese and hot sauce until combined. Stir in the cheddar cheese.

Using a small cookie or ice cream scoop, spoon out the chicken mixture and roll into about 1 1/2 inch balls. Place on a plate or separate baking sheet (not lined) until ready to dip.

In three separate bowls, set out the flour, eggs and panko. Dip each chicken ball first into the flour, then the egg and ending with the panko. Place on the prepared baking sheet and bake for 20 to 25 minutes. Serve warm with ranch or blue cheese dressing.

**If freezing for later, place the dipped and uncooked chicken balls onto the parchment lined baking sheet and flash freeze for 15 to 20 minutes. Transfer to a freezer bag and store in the freezer until ready. To bake, place the frozen chicken balls back on a parchment lined baking sheet and bake at 350˚F for 25 to 30 minutes, until crispy and golden brown.

Recipe Rewind: White Bean and Roasted Red Pepper Dip and Chili Lime Rice

Bean and Cheese Enchiladas

This recipe is courtesy of another swap I participated in. I had never made my own Enchilada sauce so I was excited to try this recipe....and it was wonderful. The original recipe called for zucchini in place of the beans and salsa, but I know you may find this shocking (joke) I do not like zucchini. I thought about using chicken but I figured I would keep it meat free as the recipe truly intended.

Adapted from: Kate's Recipe Box

INGREDIENTS

Cooking spray
1 can black refried beans
1 cup salsa or 1 can Rotel
salt and pepper
3/4 cup shredded cheddar
3/4 cup shredded Monterey jack
4 large flour tortillas

Enchilada sauce:

1 garlic clove, minced
1 chipotle chili in adobo sauce
1 cup tomato sauce
1/4 teaspoon ground cumin
1/2 cup chicken broth
salt and pepper to taste

DIRECTIONS

For the enchilada sauce: in a medium saucepan, spray oil and sauté garlic. Add chipotle chile, cumin, broth, tomato sauce, salt and pepper. Bring to a boil. Reduce the heat to low and simmer for 5-10 minutes. Set aside until ready to use.

Spray a baking dish with nonstick spray. Preheat oven to 400F degrees.

In a medium nonstick skillet warm beans and salsa (or Rotel); salt and pepper to taste and cook about 4-5 minutes.

Remove from heat and add 1/4 cup cheddar and 1/4 cup of Monterey jack; mix well.

Divide bean mixture between in each tortilla, roll and place seam side down in baking dish. (I had leftover filling due my changes, but the leftovers make a great bean dip for tortilla chips).

Top with enchilada sauce and remaining cheese and bake until hot and the cheese is melted, about 20 minutes.

Recipe Rewind: Mediterranean Quinoa and Cheesecake Stuffed Strawberries

Philly Cheesesteak Sloppy Joes

This is a fun (and cheap) twist on the Philly Cheesesteak. Of course the orginal recipe calls for onions, and some people add peppers and mushrooms...but you won't find any of that here. For a side dish I simply made some extra cheese sauce and served that with some cooked broccoli.

Adapted from: A Taste of Home Cooking, originally from Rachael Ray

INGREDIENTS

1 tablespoon olive oil
1 pound ground beef
1/4 cup steak sauce
1 cup beef consume
salt and ground black pepper
4 dinner rolls
1 tablespoon butter
1 tablespoon flour
1 cup milk
1 cup provolone, shredded
chopped sweet cherry peppers

DIRECTIONS

Preheat boiler.

In large skillet over medium-high heat with 1 turn of the pan of olive oil, brown the ground beef, about 5-6 minutes. Stir in the steak sauce and beef consume, season with salt and pepper, bring up to a bubble and cook about 2 minutes.

Split open rolls and toast under broiler, keep your eye on them so they don't burn!

While the meat is cooking, melt the butter in a medium-size skillet over medium-high heat. Stir in the flour and cook about 1 minute. Whisk in milk, bring up to a bubble and let thicken, about 2 minutes. Turn off heat and stir the cheese in a figure-eight motion until it is all incorporated

To serve, place a scoopful of the meat mixture onto the bottom of the rolls, then top with the cheese sauce and cherry peppers; replace the top of the roll.

Recipe Rewind: Creamy Taco Mac and Roasted Asparagus and Tomato Salad

Italian Layer Dip

Layer dips are pretty popular, but it seems like most of them are Mexican themed. I was happy when I saw a Mediterranean one, and that got me to thinking that an Italian one would be a nice change. I had a few ideas in my head, but they seemed more pizza-like than what I wanted. Then pesto came to mind and I came up with this. There are no real measurements besides an 8 ounce block of cream cheese. You can really do whatever suits your tastes. Just be sure not to use too much pesto so it isn't overwhelming.

INGREDIENTS

1 - 8 ounce block cream cheese, softened
chopped pepperoni
basil pesto
sun-dried tomato pesto
grated Parmesan cheese
sliced black olives
crackers

DIRECTIONS

Mix together cream cheese and pepperoni and spread into a pie plate. Layer on basil pesto, sun-dried tomato pesto, Parmesan cheese and black olives. Serve with crackers.

Recipe Rewind: Chicken Gyros and Tzatziki

Italian Parmesan Rice with Peas

I needed a last minute side dish and wanted to avoid going to the store. Sometimes it is hard for me to think of a rice recipe that isn’t Mexican inspired. This was certainly a nice change to a rice dish that complimented our Italian Beef Sandwiches.

INGREDIENTS

1 cup rice
2 cups chicken broth/stock
1 can of peas, drained (I will only eat Le Sueur brand, they are THE BEST)
2 tablespoons butter
3 tablespoons Italian salad dressing
¾ cup Parmesan cheese, grated

DIRECTIONS

Using the rice and chicken broth/stock; cook rice to your preferred method.

While rice is cooking heat peas and butter in the microwave for about 2 minutes, or until butter is melted. Add Italian salad dressing and mix together.

Once rice is cooked combine it with the pea mixture in a mixing bowl, and gently combine. Slowly mix in Parmesan cheese and few tablespoons at a time to avoid clumping. Serve warm.

Recipe Rewind: Honey-Mustard Pork Roast with Bacon and Black Bean and Salsa Soup

Taco Pizza

I have been wanting to make some type of Mexican inspired pizza for a while now. When I saw my pick for this weeks recipe swap I was happy to see this Taco Pizza from The Weekly Pizza. And by that way, was a great idea for a food blog! This weeks swap theme was vegetarian. I am sure this would also be great with some shredded chicken or ground beef. You can really make this pizza your own by simply using what you have on hand.

INGREDIENTS

1 ball of pizza dough
taco sauce
1 15 ounce can of black beans, drained and rinsed
taco seasoning
shredded cheddar cheese
1 tomato, diced
1 avocado diced (I omitted)
shredded lettuce or fresh baby spinach (I just garnished mine with fresh parsley)
sour cream

DIRECTIONS

Preheat oven - 475 F.

Prep pizza crust on the pan. Stretch ball of dough out to about 12-14 inches. Cook on lowest rack for 5 minutes. Slightly mash black beans in a bowl and add taco seasoning to taste. Top the taco sauce and then the beans and tomatoes*. Top with the cheddar cheese. Place back in oven for 9-11 minutes.

After pizza is cooked, top with a layer of sour cream, the lettuce, spinach or parsley and diced avocados.

*The original recipe calls for the tomatoes to be place on after the pizza is cooked, but I prefer mine heated with the pizza.

Recipe Rewind: Cheddar Ale Spread and Cauliflower Pie with Grated Potato Crust

Baked Creamy Chicken Taquitos

This was a last minute meal that I just had to make for Cinco de Mayo. I must say I am SO glad I did, they were better than I had hoped for. Since I didn't start making them until 8:00 at night I took the help of a rotisserie chicken from the store to move things along. These are great for dinner or as finger food for a get together.

Adapted from: Our Best Bites

INGREDIENTS

8 ounces cream cheese
1/4 cup salsa
the juice of 1 lime
1 teaspoon cumin
2 teaspoons chili powder
1 teaspoon onion powder
1/2 teaspoon granulated garlic, or garlic powder
2 cups shredded cooked chicken
1 can black beans, drained and rinsed
1 cup grated Monterey jack cheese

small tortillas (I used flour)
kosher salt
cooking spray

DIRECTIONS

Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.

Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine. Add chicken, beans and cheese and combine well.

You can prepare up to this step ahead of time. Just keep the mixture in the fridge.

Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer and try the paper towel thing.

Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.

Then roll it up as tight as you can.

Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.

I ended up with 19 taquitos.

Recipe Rewind: 7 Layer Dip and Chicken Enchilada Roll-Ups

Marlboro Man Sandwich

I always had cube steak growing up, but never in a sandwich. After years of seeing this recipe I finally gave it a try. I am happy to say I am glad I did. As you may be able to guess I omitted the onions (I hate them) when I made this, but I have kept them in the recipe below because chances are you will prefer it that way. Although I took away the onions, I couldn’t resist the urge to add cheese to this. Cheese is a must when it comes to sandwiches. This is a great fast weeknight dinner.

From: The Pioneer Woman

INGREDIENTS

1 whole large onion
2 sticks butter
2-3 pounds cube steak
seasoned salt, such as Lawry’s
½ cups (approximately) Worcestershire sauce
hot sauce, to taste
4 whole French/deli rolls
provolone cheese – optional

DIRECTIONS

Slice onions and cook in 1/4 stick butter until soft and light brown. Remove and set aside.

Slice cube steak against the grain. Season with Lawry’s.

Heat 2 tablespoons butter over high heat (in same skillet) until melted and beginning to brown. Add meat in single layer. Cook one side until brown, then flip and cook until brown, about a minute on both sides.

Add 1/2 cup (at least) Worcestershire sauce, 5 to 6 shakes Tabasco, and 2 tablespoons butter. Add cooked onions. Stir to combine.

Butter halved French rolls and brown in skillet.

To assemble, lay bottom half of French roll on plate. Place meat mixture, followed by a spoonful of juice from the pan. Top with cheese and other half of roll.

Recipe Rewind: Banana Chocolate Chip Muffins and Peanut Butter and Cream Brownie Torte

Meat and Cheese Stuffed Shells

These are not your average stuffed shells...they are above average in my opinion. These are full of meat and creamy goodness. You can use any type of ground meat for this...pork, turkey, chicken or beef. Just try to make sure you do use some type of sausage for half of the meat, it gives it great flavor. This was the first time I didn't use plain cream cheese in this recipe. My local grocery store had the Philadelphia Cooking Creme on sale and it ended up being cheaper than the plain stuff so I gave it a try. The results were wonderful.

INGREDIENTS

20 large pasta shells (this will vary on depending on how much you fill them)
½ pound bulk Italian sausage (I used a pork sausage)
½ pound ground chicken/turkey/beef/pork (I used chicken this time)
4 ounces sour cream
5 ounces cream cheese or Philadelphia Cooking Creme*
1 1/2 cups shredded mozzarella, divided
salt and pepper

DIRECTIONS

Preheat over to 350.

Boil pasta in salted water according to directions. Drain and set aside

Over medium/high heat cook both meats seasoned with salt and pepper. Once meat is thoroughly cooked through turn off heat and stir in sour cream, cream cheese/cooking creme and ¾ cup shredded cheese.

Evenly distribute meat mixture into the pasta shells. Place shells open side up in a 9x13 baking dish. Top shells with ¾ cup shredded cheese and bake until cheese is melted and shells are warmed through, about 15-20 minutes.

*This was the first time I have used the Philadelphia Cooking Creme and it really gave the shells a wonderful flavor. I used the Italian Cheese and Herb blend. If you go with pain cream cheese and I would some Italian seasoning to the mixture to bump up the flavor.

Recipe Rewind: Pepperoni Bruschetta and Chile Cheese Bread

Cauliflower Gratin

It is that time again for another recipe swap. This week the swap was for a side dish. I submitted a wonderful Baked Lemon Pasta, which reminds me I need to make it again soon. And speaking of reminders, I was reminded of this great dish I had forgotten all about. The recipe I received in the swap was one I had made before. But it had been YEARS since I had made it. A thank you goes to Christine's Kitchen Chronicles for not letting me forget about this great side dish.

From Ina Garten

INGREDIENTS

1 (3-pound) head cauliflower, cut into large floretsKosher salt
4 tablespoons (1/2 stick) unsalted butter, divided
3 tablespoons all-purpose flour
2 cups hot milk
1/2 teaspoon freshly ground black pepper
1/4 teaspoon grated nutmeg
3/4 cup freshly grated Gruyere, divided
1/2 cup freshly grated Parmesan
1/2 cup fresh bread crumbs

DIRECTIONS

Preheat the oven to 375 degrees F.

Cook the cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes, until tender but still firm. Drain.

Meanwhile, melt 2 tablespoons of the butter in a medium saucepan over low heat. Add the flour, stirring constantly with a wooden spoon for 2 minutes. Pour the hot milk into the butter-flour mixture and stir until it comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened. Off the heat, add 1 teaspoon of salt, the pepper, nutmeg, 1/2 cup of the Gruyere, and the Parmesan.

Pour 1/3 of the sauce on the bottom of an 8 by 11 by 2-inch baking dish. Place the drained cauliflower on top and then spread the rest of the sauce evenly on top. Combine the bread crumbs with the remaining 1/4 cup of Gruyere and sprinkle on top. Melt the remaining 2 tablespoons of butter and drizzle over the gratin. Sprinkle with salt and pepper. Bake for 25 to 30 minutes, until the top is browned. Serve hot or at room temperature.

Recipe Rewind: Chili Lime Marinated Drumsticks and Baked Ham and Swiss Rolls

Lentils with Pasta

I participated in another recipe swap and this time around it was pasta themed. My recipe was Pasta with Lentils. It piqued my interested because I had never mixed the two. I was also little worried because I am not a huge fan of lentils unless they are heavily flavored…think Indian cuisine. Since lentils are not easily found in stores near me and I wanted to get the most flavor possible I went looking at recipes that incorporated pasta and lentils. I wanted the recipe to be similar to the swap recipe, but I still wanted something to accommodate my tastes and ingredients I could easily obtain. The recipe I made did the trick!

INGREDIENTS

1 cup dry orzo pasta
1 14.5 ounce can vegetable lentil soup
1 14.5 ounce can diced tomatoes, drained
salt
pepper
splash of balsamic vinegar
Parmesan cheese, shredded

DIRECTIONS

Boil pasta in salted water according to directions on box.

In a separate pot combine soup and tomatoes. Heat over medium heat until warmed though; add a splash of balsamic vinegar, salt and pepper to taste and turned down low.

Combine orzo pasta and lentil mixture and top each serving with parmesan cheese.

Recipe Rewind: Better Than Sex Cake and Jalapeno Popper Spread

Orzo with Garbanzo Beans and Goat Cheese

I went searching for a recipe when I realized I had some goat cheese sitting around with no purpose. While searching I added chick peas (garbanzo beans) to the list because I am lazy and didn't feel like thawing and cooking meat. The original recipe calsl for oregano, but I used dill since I had some on hand. This dish was very satisfying...creamy, comforting and had a nice bite from the chick peas.

Adapted from Epicurious

INGREDIENTS

1 1/2 cups orzo (about 9 ounces)
1/4 cup olive oil
3 tablespoons fresh lemon juice
1 garlic clove, minced
1 15- to 15 1/2-ounce can garbanzo beans (chickpeas), rinsed, drained
2 tablespoons chopped fresh dill
15-ounce log soft fresh goat cheese, crumbled (about 1 cup)

DIRECTIONS

Cook orzo in large saucepan of boiling salted water until just tender, stirring occasionally. Drain orzo.

Whisk olive oil, fresh lemon juice, and minced garlic to blend in large serving bowl. Add drained garbanzo beans, cooked orzo, and chopped fresh dill; toss salad to coat. Season salad to taste with salt and pepper. Gently stir in crumbled goat cheese. Serve orzo salad warm or at room temperature.

Recipe Rewind: Party Roll-ups and Buffalo Chicken Meatloaf