Creamy Macaroni and Cheese

I have tried a lot of macaroni and cheese recipes. They all pretty much taste amazing, but did not have that creaminess that I crave. Really you can only get it from Velveeta, which I refuse to use. Although secretly want to. This recipe is the closest to that uber creaminess I have found and it also allows you to make it ahead. Which is also tricky for mac and cheese. This is not a fancy version, or something that will be the highlight of your elegant dinner party. This is simply delicious, easy recipe that you are going to love.


Creamy Macaroni and Cheese
Forks & Amusement 2012
serves 8

You can serve this in one large greased casserole dish or individual greased ramekins.

8 tablespoons (1 stick) butter, divided, plus some for greasing the dish
1/4 cup olive oil
2 cups bread crumbs, I like panko
1/4 cup grated Parmesan cheese
4 3/4 cups milk
1/4 cup sour cream
1/2 cup half and half
1/2 cup flour
2 bay leaves
2 teaspoons salt
1/4 teaspoon grated nutmeg
1/4 teaspoon pepper
1/4 cayenne pepper (more if you like more spice)
1/4 teaspoon smoked paprika
1/2 teaspoon dry mustard
8 oz sharp cheddar grated
8 oz fontina grated
1 lb pasta like elbows, fusilli, shells

1. Heat oven to 375 degrees. melt 2 tablespoons of the butter, add it, along with the olive oil, to the breadcrumbs and stir well.

2. Cook pasta in salted, boiling water 3 minutes less than recommended. You do not want it cooked all the way through. Drain, rinse with cold water to stop cooking and set aside.

3. Combine milk, half and half, and sour cream in a bowl. Season a bit with salt and pepper. Set aside.

4. Melt remaining 6 tablespoons of butter in a large pot or high sided skillet over medium heat. When the butter bubbles, quickly add flour. Whisk well until all the lumps are gone and then cook, stirring frequently, for about 3 minutes.

5. While whisking, slowly pour milk mixture into roux. Add the bay leaves. Continue cooking, stirring and scraping the sides frequently, until thickened, about 15-20 minutes. If it seems that the bottom is burning, turn down the heat.

6. Remove pot from heat and take out the bay leaves. Stir in all the spices and the cheese and combine well. Taste to adjust seasoning. Stir in pasta.

7. Pour mixture into prepared dish(es). Sprinkle with the bread crumbs. **If making ahead, cover and refrigerate to be baked later, up to three days.

8. Bake at 375 degrees until browned on top and bubbling, about 30-40 minutes. Let cool a bit before serving.

Enjoy!
xoxo
Erin

Diet Mac & Cheese

As you have noticed on every restaurant menu on the planet, macaroni and cheese has graduated from a box to a high brow side dish filled with beautiful cheeses and in season ingredients. Never one to pass it up on the menu, I have sampled many. Whether it is truffle, bacon, or chipotle, they all are indulgent, rich and the perfect side to share. What I try not to do is eat it all the time, not eat the entire dish (although so very hard) and forget the hundreds, possibly thousands of calories involved. But there is always a time to indulge and always a time to enjoy a fantastic restaurant version. I came across this lower calorie recipe in Rocco DiSpirito's new cookbook and thought I would give it a try. Now this is not the dish you would be ordering for a night out at your favorite bistro. It won't hold a candle to the truffle mac at the new gastropub. What it is a lower calorie stand in should you be watching your diet or are just looking to get your fix at home. This is also great for kids who have mac and cheese on heavy rotation. The portion size is laughable, so I doubled it and it is still only 440 calories a serving. I also used Barilla Plus, as I prefer that pasta over whole wheat.

Macaroni and Cheese with a Crusty Crunch
Adapted from Now Eat This! by Rocco DiSpirito
makes 4 side servings

Nonstick Cooking Spray
8 oz whole wheat elbow macaroni
1 cup onion-garlic puree (see instructions below)
1 teaspoon dry mustard
2 pinches of cayenne pepper
2 cup shredded 50% reduced fat cheddar, such as Cabot
2/3 cup nonfat greek yogurt (I used 2%)
salt and pepper
1/2 cup whole wheat panko breadcrumbs (I used regular as I had it in the pantry)
1/2  cup grated Parmigiano-Reggiano cheese

Onion-Garlic Puree: Roughly chop 1 large onion, plus 9 garlic cloves. Place in bowl with 1/2 cup of water. Microwave on high for 10 minutes. Process until smooth in blender, food processor or mini chopper. Season with salt and pepper to taste.

1. Preheat oven to 425 degrees. Spray a 8x8 or larger baking dish with cooking spray and set aside.

2. Bring a large pot of salted water to a boil. Add the macaroni and cook according to the package directions, 7 to 9 minutes; drain.

3. While the pasta is cooking, bring the onion-garlic puree, mustard and cayenne to a simmer in a small saucepan over medium heat, stirring often. Whisk in the cheddar until it has melted. Remove the pan from the heat and whisk in the yogurt.

4. In a medium bowl, toss the cooked macaroni with the cheese sauce to coat thoroughly. Season with salt and pepper to taste. Pour the macaroni into the prepared baking dish, and sprinkle the panko over the top. Top with the parmesan cheese.

5. Bake until cheese has melted and the macaroni is hot throughout, about 10 minutes. Serve immediately.

Enjoy! 

xo

Erin 

Lemon Ricotta Ravioli with Asparagus

This is my attempt to bring Spring into the kitchen when outside it is still winter. It snowed this morning in Chicago, and it just makes today lame. I know I live in the Midwest and hate complaining about something like weather, but can we bring the temps above 50? What is not lame though, are these raviolis. I have been wanting to make ravioli for awhile, but I have no interest in making the dough from scratch. Using won ton wrappers is genius and makes it so easy. I had a pasta dish with these flavors in it on a recent trip. Incorporating them all into this was delicious and the dish comes together quite fast. Making the raviolis takes a little time, but once you get in a groove, it is done quickly. So my attempt at Spring is a little early, but at least you can try this and get a head start.

Lemon Ricotta Ravioli with Asparagus
Forks & Amusement 2011
serves 4

1 bunch of asparagus, ends trimmed
15 oz. part-skim ricotta cheese
1/4 cup grated Parmesan cheese, plus extra for garnish
zest of 1 lemon, plus some for garnish
salt and pepper
1 egg, whisked in a small bowl with a splash of water in it
15 oz package of won ton wrappers (in the refrigerated produce section)
1 tablespoon olive oil
4 slices prosciutto, chopped
3 shallots, chopped (you could also use half an onion)
1/2 cup lemon juice
8 oz light sour cream

Bring a pot of salted water to a boil, drop in the asparagus for 4 minutes until just tender, remove and place in a bowl filled with ice and water to stop the cooking process. Remove asparagus and set aside.

In a small bowl, combine the ricotta, Parmesan, lemon zest, salt and pepper. Taste and adjust seasoning.

To make the raviolis: Separate one won ton wrapper and place on a clean surface. Brush the edges lightly with the egg wash. Place a heaping teaspoon of the ricotta mixture in the middle. Carefully fold over one corner diagonally to make a triangle. Press down gently removing any air bubbles and allowing for a border of the pasta, you do not want the filling too close to the edge. Press the edges together to make a tight seal and place on plate or board. Repeat with all the wrappers.

Bring a pot of water to a boil. Once it is boiling, place a large skillet on the stove over medium heat. Add the olive oil and once hot, add the prosciutto. Cook, separating with a wooden spoon, until just starting to crisp up. Remove from the pan and set aside.

Add the shallot to the pan and cook until just starting to soften. Place the raviolis in the boiling pot of water.

Meanwhile, add the lemon juice to the skillet with the shallot and cook for a minute, turn the heat off. Whisk in the sour cream, asparagus, and salt and pepper to taste.

The ravioli is done when it floats. Add them to the skillet with the sauce and toss lightly.

Serve immediately sprinkling with a little lemon zest, Parmesan cheese and the crispy prosciutto.

Enjoy!
xoxo
Erin

Chicken Piccata

I am in a bit of a cooking rut right now. My creativity has been sucked out of me and cooking has just not felt totally right the last few days. For dinner last night I knew I had to make something, so I pulled this recipe together with ingredients I already had in the house. This is a much lighter and easy to make version of every one's favorite lemony Italian meal. I did not use any butter and chose a multigrain pasta. The flavors turned out bright, the chicken was moist, and all was better in the world. I think that being in between seasons makes cooking a bit confusing. I look forward to steady warm weather, crisp vegetables, and using the grill as my primary cooking source. Until then, it is fun to put together some every day meals for all of you.

Chicken Piccata
Forks & Amusement 2011
serves 4

4 chicken breasts (about 1.5 lbs), rinsed, patted dry and pounded to even out the thickness to 1/2 inch
a couple tablespoons of flour
salt and pepper
1 1/2 tablespoons olive oil
7.5 oz of pasta like spaghetti or angel hair, half a box
3 shallots chopped (you could also use garlic or onions)
1 cup of dry white wine
juice of 2 lemons, plus a little extra for serving
1 cup chicken stock
3 tablespoons drained capers
1 teaspoon lemon zest
1 handful of parsley, chopped
1/2 cup of grated parmesan cheese

Bring a large pot of salted water to a boil on the stove.

Sprinkle the flour, salt, and pepper over the chicken breasts to coat. Shake off excess and repeat on other side. Heat a large skillet to medium-high heat and add the olive oil. Once hot, add the chicken to the pan.  Brown and cook on both sides, about 7 minutes.

Remove chicken from the pan and cover with foil or place in oven to keep warm. Add the shallots. Cook until just starting to soften, about 2 minutes. Turn heat to high. Add the wine to the pan and scrape up the bottom bits, cook until wine has reduced by half. Add in the lemon juice and the stock and continue to cook until reduced a bit and slightly thickened, about 5 minutes.

Meanwhile, cook the pasta according to the package. Drain and set aside.

Remove the skillet from the heat and add in the capers and lemon zest. Taste and adjust seasoning. Place the chicken on serving plates and spoon some sauce over the chicken. Toss the rest of the sauce with the pasta in the skillet, allowing it to soak it up. Divide the pasta among the plates. Garnish with some parsley, parmesan cheese, and a good squeeze of lemon juice. Serve immediately.

Enjoy!
xo
Erin

Lasagna with Turkey Bolognese & Fresh Mozzarella

Everyone has a lasagna recipe. They are all about the same, but this one has a couple of elements that make it special. This is exactly the kind of dish I love since it has everything that I would want in a meal. Pasta, Tomato Sauce, and Cheese. What makes my lasagna different is that I use some wine with the tomato sauce, ground turkey to lighten it up a bit, and fresh mozzarella. The fresh cheese is really what I think takes this lasagna to a new level. I make this quite a bit and it is fantastic the next day and feeds a crowd perfectly. I don't like too much sauce with my lasagna as I like the top noodles to get a little crispy, so you might want to make some extra and you can always freeze whatever you don't use. Whether just for one to eat over a week's time or a dinner for guests, this lasagna never disappoints and I guarantee you will be making it over and over again.

Lasagna with Turkey Bolognese & Fresh Mozzarella
Forks & Amusement 2011
serves 6-8

For the sauce:
2 tablespoon olive oil
1 large onion, chopped
3 cloves garlic, minced
1 1/2 lb ground turkey or beef
2 big glugs of dry white wine
salt and pepper
1 teaspoon dried oregano
1 teaspoon crushed red pepper or two if you like it spicy
1 tablespoon tomato paste
28 oz crushed tomatoes
1 teaspoon sugar

For the ricotta:
16 oz part skim ricotta cheese
1 egg
salt and pepper to taste

1 lb fresh mozzarella, sliced thin and dried on paper towels to remove any excess moisture
1 cup grated parmesan cheese
1 package of lasagna noodles, cooked to the package directions or use no-boil noodles

In a large skillet over medium heat, saute the onion in the olive oil until softened. Add the garlic and cook until fragrant. Add the turkey and combine with the onions and garlic, breaking up the meat with the back of a wooden spoon. Brown the meat until cooked through. Add the wine to the pan and cook until it has mostly evaporated. Add salt and pepper to taste, the oregano, red pepper and tomato paste. Cook for a minute or so until everything is combined. Add the crushed tomatoes and the sugar, bring to a boil, then lower to medium-low heat and simmer until thickened. About 15-20 minutes. Remove from heat.

Combine all the ingredients for the ricotta mixture in a bowl.

Preheat oven to 375 degrees. Grease a lasagna pan well with oil or Pam.

To assemble, start with a layer of pasta sheets, making sure there are no holes. I usually do three across and then one the opposite direction at the far end. Then spread one third of the ricotta mixture on the noodles. Top with one third of the mozzarella, then layer on one third of the sauce. Sprinkle with parmesan cheese. Repeat. Noodles, ricotta, mozzarella, sauce, parm.

Then top with one more layer of noodles. But then layer in this order: ricotta, sauce, mozzarella, then sprinkle very generously with the remaining parmesan.

Bake for 45 minutes until it is bubbling and melted all the way through.

Enjoy!
xoxo
Erin

Raspberry Baked Brie

Now I know we all have seen this simple appetizer before, but this recipe just shows you that with a couple of extra steps you can make something that was very ordinary become fantastic. This is the perfect appetizer for you novice cooks that don't want to venture too far out of your comfort zone. By cooking some nuts and adding some jam, this baked brie becomes a sweet and savory bundle that everyone is going to want to devour. A friend brought this recipe over and we made it in just a few minutes and it was gone before anyone knew what had happened. If you are having people over for dinner or to watch the game this weekend, this will be a crowd pleaser. You can always use whatever jam you prefer in any flavor. Serve with some fruit in the matching flavor so everyone knows what is hiding inside. 

Brie en Croute #2

recipe by Paula Deen

serves 8

1 sheet frozen puff pastry (package comes with 2 sheets)

1 tablespoon butter

1/4 cup chopped pecans or walnuts

1 small (8 oz) wheel of brie

1/2 cup raspberry jam

2 eggs, beaten

Preheat oven to 375 degrees. 

Defrost 1 sheet of the puff pastry approximately 15 to 20 minutes and unfold (place remaining sheet in freezer for later use). 

Melt butter in a small saucepan over medium heat. Saute nuts in butter until golden brown, approximately 5 minutes. Place nuts on top of the brie and spread jam on top of nuts. 

Gently roll pastry with a rolling pin to increase the size of the sheet 1 to 2 inches in each direction. Brush both sides of the sheet with the beaten egg. Center the wheel of the brie on top of the pastry sheet. Bring all four corners of the sheet together above brie and twist slightly to form a "bundle." Attempt to "tie" gathered pastry together like a bow or arrange into a shape on top that looks nice. 

Place the "bundle" on an ungreased cookie sheet and bake for 20 to 25 minutes until pastry is golden brown. Serve with crackers or sliced baguette. 

Enjoy! 

xoxo

Erin 

Soupe A L'Oignon by Julia Child

Onion Soup is one of those comfort foods that I tend to start ordering when fall starts creeping up. I wanted to make this beautifully rich, yet light bowl of goodness at home and turned to the Queen of French Cooking, Julia Child. I can just see Julia screaming with delight as she cracked through that first layer of warm, bubbling cheese to reveal the dark rich broth that steamed underneath. When you visit Paris, this soup is on every menu and whether you are in a posh cafe or a run-down bistro it will always be delicious. Julia's recipe was amazing and took me right back to Paris, my favorite place on the planet, and got me thinking that this soup must have comforted her as well. Below is her exact recipe which is worth following to a T. It does take some time, but the results are fantastic. Don't forget to eat the cheese that crisps up on the side of your bowl. It's the best part! 

Soupe A L'Oignon

Mastering the Art of French Cooking by Julia Child, 1961

for 6 to 8 servings, cooking time about 3 hours

1 1/2 lbs. or about 5 cups of thinly sliced yellow onions

3 tablespoons butter

1 tablespoon oil

a heavy bottomed, 4 quart covered saucepan

1 tsp salt

1/4 tsp sugar (helps the onions to brown)

3 tablespoons flour

2 quarts boiling brown stock, I used beef

1/2 cup dry white wine or dry white vermouth

salt and pepper to taste

Cook the onion slowly on low with the butter and oil in the covered saucepan for 15 minutes. Uncover, raise the heat to moderate, and stir in the salt and sugar. Cook for 30 to 40 minutes stirring frequently, until the onions have turned an even, deep, golden brown. 

Sprinkle in the flour and stir for 3 minutes. Off heat, blend in the boiling stock. Add the wine, and season to taste. Simmer partially covered for 30 to 40 minutes or more, skimming occasionally. Correct seasoning.  Set aside uncovered until read to serve, then reheat to a simmer. 

12 to 16 slices of French bread cut 3/4 to 1 inch thick

olive oil

A cut clove of garlic

Place bread in one layer in a roasting pan and bake in a preheated 325 degree oven for about half an hour, until it is thoroughly dried out and lightly browned. Halfway through the baking, each side may be basted with a teaspoon of olive oil; and after baking, each piece may be rubbed with cut garlic. 

A fireproof tureen or casserole or individual onion soup pots

2 oz Swiss Cheese cit into very thin slivers

1 tablespoon grated raw onion

1 1/2 cups grated Swiss cheese

1 tablespoon olive oil

Preheat oven 325 degrees. Bring soup to a boil and pour into the tureen or soup pots. Stir in the slivered cheese and grated onion. Float the rounds of toast on top of the soup, and spread the grated cheese over it. Sprinkle with the oil. Bake for 20 minutes in the oven, then set for a minute or two under a preheated broiler to brown the top lightly. Serve immediately. 

Enjoy! 

xoxo

Erin 

Ricotta and Rosemary Crostini

This appetizer was so delicious and easy. It hardly needs words. A few simple ingredients and poof!, you are star in your kitchen. This crostini would be prefect for a party or just a snack. I have had about a hundred of them and am still making them every afternoon for myself. If you are going to pass for a party, I would use small rounds of baguette or you can even buy the ready-made toasted bread points as a short cut. I made mine big and thick and it, which made it more of a four bite dish. This flavor combination is fresh, creamy and sweet. The honey is a real surprise and it goes perfectly with the ricotta.

Ricotta & Rosemary Crostini

Forks & Amusement 2010

serves 4 for a starter

Toasted or grilled slices of bread brushed with olive oil, I used a rustic Italian bread and just popped it in the toaster. You could also broil it or grilling it would be delicious. Whatever you have time for!

3/4 cup Whole Milk Ricotta

Rosemary, a couple of sprigs chopped

Salt and Pepper

Honey

In a bowl, combine the ricotta with some of the rosemary you chopped and salt and pepper to taste. Top the bread with the ricotta mixture and drizzle with honey.

How simple is that?! This is amazing and I am off to make more for myself!

Enjoy!

xoxo

Erin

Breakfast for Dinner

If you are a Food Network fan, you probably have been sucked into many hours of Giada cooking wonderfully simple and delicious food. She has a knack for making anything look like a snap and beautiful. Not to mention she just seems to be the kind of person that you want to be friends with so she will invite you over for pasta, wine and a chocolate dessert. I saw her make this omelet the other day and decided breakfast for dinner sounded fantastic. This omelet is baked, so it is super easy. I paired it with an arugula salad with tomatoes and slivered almonds, dressed with lemon and olive oil. Even though she is Italian, this meal felt very French to me and I loved it.

Baked Gruyere and Sausage Omelet

Giada De Laurentiis, 2008

serves 4-6

Ingredients:

Butter, for greasing baking sheet

2 tablespoons Olive oil

1 small onion, diced

1/2 lb mild turkey sausage, casings removed (use whatever sausage you would like!)

8 large eggs

1/3 cup milk

1 teaspoon kosher salt

Freshly ground black pepper

1 red bell pepper, diced

1 1/2 cups (4 oz) grated Gruyere cheese (use whatever cheese you love!)

1/4 cup plus 2 tablespoons chopped fresh flat-leaf parsley

Preheat the oven to 425 degrees F. Lightly butter an 8 by 8 inch baking dish.

Heat the oil in a medium skillet over medium high heat. Add the onion and cook until translucent, about 3 minutes. Add the sausage and cook until brown, about 5 minutes. Set the pan aside to cool. (If you use a sausage with more fat content, drain the fat off after cooking)

In a large bowl, whisk together the eggs, milk, salt and pepper, to taste, until smooth, about 20 seconds. Add the red bell pepper, 1 cup of the cheese and 1/4 cup of the parsley. Stir in the onion mixture. Pour the batter unto the prepared pan. Sprinkle the remaining cheese. Bake for 20 to 25 minutes or until golden brown.

Cut the baked omelet into wedges and sprinkle with the remaining parsley before serving.

Enjoy!

xoxo

Erin

Pizza for Everyone!

Tomato & Basil

Artichoke, Caramelized Onions & Prosciutto

BBQ Chicken

Pizzas on the grill have always sounded so amazing to me and last night I took the plunge. It required hardly any cooking, just some prep work and a hot grill. With a little help from my mom and husband, we figured it out and it was delicious. We made the three varieties above and really you could make this any way you would like. I bought the pizza dough from Trader Joe's, but you could certainly make your own or pick up some from your local pizza place. Everything I used for the pizzas was store bought, except for the caramelized onions, which you can get the recipe for here. I would absolutely make this again and it was a blast to prepare. At one point dough was spinning in the air and someone was using a fake Italian accent, brilliant.

Grilled Pizza

Forks & Amusement 2010

For the Crust:

Pizza dough (from scratch or store bought), at room temperature

Flour

Olive Oil

Optional: Pizza Peel

Preheat grill to high heat. Place pizza dough on a well floured surface, sprinkle top with more flour and roll out until 1/4 inch thick. You can use your hands, a rolling pin, anything you would like. If the dough is not stretching, add more flour and pick up with both hands. Work dough in a circular motion all the way around using gravity to stretch it. This process was not easy, but keep at it and add more flour as needed. Once dough is 1/4 inch thick, transfer to floured pizza peel or any serving tray big enough and brush top with olive oil.

Brush grill with olive oil, then flip crust onto the grill, oiled side down. Brush top with olive oil now. Allow crust to cook until it is set enough to flip over, about 2-5 minutes depending on the size of your pizza. Carefully flip over the crust using tongs/spatula/pizza peel/all of the above! Top pizza with desired toppings (some ideas below) and place cover over grill. Cook until crust is set and toppings are warmed, cheese is melted if using, about 5 minutes. Eat as soon as cooled!

For the Toppings:

Use whatever you would like! This is a great way to run through some of those items in your fridge or pantry that you want to try or eat! Pasta sauce, sun dried tomatoes, pears, brie, sliced turkey, bacon, zucchini, yada, yada, yada!

Here is what I used for my three pizzas

Tomato & Basil: jarred pizza sauce, freshly chopped basil, shredded mozzarella

Artichoke, Caramelized Onion & Prosciutto: jarred artichoke spread, caramelized onions, prosciutto (my fave of the 3)

BBQ Chicken: BBQ sauce, shredded rotisserie chicken, shredded Monterrey jack and cheddar cheese, cilantro

I hope you play with this and make it your own. So yummy and a great meal to enjoy outdoors with a salad and a glass of wine.

Enjoy!

xoxo

Erin

Mexican Lasagna

This is a super easy recipe that was once enjoyed by my roommate and is now adored by my husband. This is not a show stopper for a fancy dinner party, but a great casual dinner. Every time I make it someone wants the recipe or wants to come back for more. The picture does not do it it justice. Think of it as a lovely lasagna that does not photograph well. This is also healthy, so eat as much as you would like!

Mexican Lasagna

Forks & Amusement 2010

serves 4+

There are 5 layering components, I have separated them out and then we will talk assembly at the end

Meat Mixture

1 tablespoon olive oil

1 large onion, diced

2 cloves of garlic, minced

1 cup of mushrooms, diced

1.25 lbs. ground turkey (you can use any ground meat you prefer)

1 tablespoon cumin

2 dashes cayenne

salt and pepper

In a large skillet over medium high heat, heat the olive oil and add the onion. Cook for 2 minutes and add the mushrooms, a pinch of salt & pepper, stirring to coat with the oil. Cook an additional 5 minutes and add the garlic making sure the pan is not too hot to burn it (then turn it down!), stirring occasionally and combining. Once the onions are translucent and the mushrooms are cooked, add the turkey, breaking it up and combining with the other ingredients with a wooden spoon. Add the cumin and cayenne, sprinkle with more salt and pepper, continue to stir and break up meat. Cook until meat is cooked through. Set aside to cool.

Sour Cream Mixture

16 oz 2% cottage cheese

1/2 cup light sour cream

juice of 1/2 of lime

1/2 teaspoon salt and pepper

Combine all ingredients in a bowl. Set aside

Other components:

7 oz. or 1 3/4 cup grated cheese (I use the Mexican mix at the market, cheddar and Monterrey jack, reduced fat)

9-12 soft tortillas

1 1/2 cups salsa or your choice (I use my cilantro sauce from this post)

Assembly & Cooking

Preheat oven at 375 degrees. Spray a standard lasagna pan (usually around 14"x 11") with cooking spray. Layer 3 tortillas on the bottom of the pan. Lay two down, rip the other in half and fill the space. Spread 1/3 of the sour cream mixture onto the tortillas. Sprinkle 1/2 of the meat mixture on top of that. Next sprinkle 1/3 of the grated cheese on top of the meat. Last, drizzle with 1/3 of the salsa. Repeat starting with the tortillas, then the sour cream, meat, grated cheese, and salsa. Top with 3 more tortillas, spread the rest of the sour cream mixture on top, sprinkle the last of the grated cheese and drizzle the last of the salsa. Note that nothing has to look perfect or be done perfectly! Bake for 45 minutes until warmed through and bubbling.

Enjoy!

xoxo

Erin

Love and Cheesecake

My very talented and amazing uncle sent me this recipe for Valentine's Day, but I have just gotten around to trying it. Since I gave up sweets for Lent, this was the perfect way to get back on the dessert train. My uncle has been making this for 20+ years and swears by it. He and my mother love to cook together and some of my favorite childhood memories are of the two of them making an amazing dinner for the family. I have gotten ahold of many of their recipes over the years and I was excited to acquire another.

Vanilla Chocolate Cheesecake

Adapted from: Maida Heatters Book of Great Chocolate Desserts

Serves 8-10

Ingredients

2 tablespoons of butter, melted + some for buttering the pan

4 oz. chocolate wafer cookies (think just the chocolate part of an Oreo)

6 oz. semisweet chocolate

12 oz cream cheese at room temperature

1/2 cup sugar

1 teaspoon vanilla extract

1 pinch salt

2 eggs

1 1/2 cups sour cream

plus, an additional 1/2 cup sour cream (2 cups total)

For the Crust: Butter only the sides of an 8"x2.5" or 8"x3" spring form pan (I actually used a 10"), not the bottom. The chocolate wafer cookies need to be ground to crumbs in a food processor fitted with a steel blade OR ground in the blender in batches OR placed in a heavy plastic bag and pounded with something heavy (rolling pin) until they are fine. You should have 1 cup of crumbs. Mix the crumbs with the melted butter in a bowl until the butter is evenly distributed. You will think there is not enough butter, but there is! Pour into the baking pan and use your fingers to press it into a compact, even layer on the bottom only. Refrigerate.

For the Cheesecake: Preheat the oven to 350 degrees. Melt the chocolate (You can do this in a double broiler, or in the microwave in 30 second increments, stirring each time and ensuring it does not burn) and set aside to cool slightly.

Beat the cream cheese until very smooth. Add the vanilla and sugar and beat to mix. Add the eggs one at a time, scrape down the sides of the bowl with a rubber spatula and beating until smooth after each. Then add the salt and 1 1/2 cups of the sour cream and beat until smooth.

Beat the melted chocolate with the remaining 1/2 cup of sour cream (you can use the same beaters if you want). Remove 1 1/2 cups of the cream cheese mixture and beat into the chocolate mixture.

Place the two batters, alternating colors by spoonfuls over the crust in the pan. Use the flat side of a table knife to marbleize; cut down the batters and use the knife to swirl them into spirals, zig zags, whatever you like! Don't over mix or you'll lose the contrast. Briskly rotate the pan a bit first in one direction, then the other to level the top. Bake for 30 minutes on the lowest rack in the oven. It will seem soft, but it is done. Cool on a rack to room temperature, then chill at least 5-6 hours before serving cold.

My skills with the final stage of swirling the batters was terrible, but it did not matter since this was delicious!

Enjoy!

xoxo

Erin

Lobster Mac 'n Cheese

Total indulgence. (Or gluttony. I suppose it depends on who you ask). Valentine's Day. Seemed like the perfect excuse. I got the idea in my head and then started looking for recipes online. Some seemed too fussy, others didn't seem decadent enough (because what's the point in making it if you don't go all out?!). What I ended up with was a mix of several different ideas, in the most scaled down recipe possible. It was all about the ingredients with this one. (Full disclosure: I spent a small fortune on cheese, but it was worth every penny.)

Lobster Mac 'n Cheese
3 cups uncooked elbow macaroni
12 ounces lobster tail pieces, fully cooked and chopped up (I bought mine fresh from the store and steamed them)
1/4 cup butter
1/4 cup flour
2 cups milk, room temperature
4 cups white cheese, shredded. I used an extra sharp aged Wisconsin white cheddar, Beecher's semi-hard cow's milk cheese (yes, I did take photos of the wrappers so I could remember), Beemster Dutch cheese and a cave-aged Swiss Gruyere. The cheesemonger at my local market helped me choose these. Like I said before, I wanted to go all out. If you want to make it simpler on yourself you can choose one cheese. White cheddar or gruyere, maybe?
White truffle oil (the recipe I found that included truffle oil called for 1/4 cup - I think I would use less next time, but definitely include it!)
1/2 cup fresh bread crumbs (make them fresh, don't use store bought!)
1/2 cup grated Parmesan cheese

Cook macaroni; drain.
Next step is making a roux to start the cheese sauce. Melt the butter in a saucepan over medium-low heat. When melted and foamy, add the flour and whisk together to make a paste. Add 1 cup milk, continue to whisk until mixture is blended and creamy. Add the cheese 1 cup at a time, stirring constantly. As the cheese melts, continue to add remaining milk and cheese in 1 cup increments. Add more milk if the cheese sauce seems too thick (mine didn't). Add the white truffle oil once everything has been incorporated. (This is where your kitchen starts smelling heavenly.) Once the sauce is fully melted, add the pasta and lobster. Stir well to coat everything. Pour the mixture into a casserole dish. Top with bread crumbs and Parmesan cheese. Bake in a 400-degree oven until top is browned (roughly 30 minutes). Serve with champagne and a baguette (remember, you're going all out).



(No, I did not prop up the Italian calendar just for the photo).

Enjoy!
xoxo
Jenna

Petite Cheescakes, baked good gone easy...

I pretty much lived for the holidays, not just for the presents and family time, but also for these little wrapped cakes of deliciousness. This is quite possibly the easiest baked good I have ever come across. It requires little prep and whoever is enjoying them will be blown away. My mom has been making these for a very long time and I was excited that this year I got to make them in my own home. You can serve them year round and top with whatever you would like. Traditionally, we would top with just a berry or two, but this year I tried topping them with a bit of melted Nutella and it was so good. Just heat the Nutella in the micro until liquefied and drizzle a mound on top. Get creative with your topping! Anything will be delicious and a crowd pleaser.

Petite Cheesecakes

makes 24 individual cakes using a standard muffin tin (you could also use the mini muffin pans and make bite sized ones for a cocktail party, just a thought!)

3- 8oz packages of cream cheese

1 cup of sugar

5 eggs

1 tsp vanilla

For Topping:

2 cups sour cream

1/3 cup of sugar

1/2 tsp of vanilla

optional: berries, melted nutella, candied flowers, etc. Anything you want!

Preheat oven to 300 degrees. Cream the cream cheese and 1 cup of sugar until light and fluffy using a standing mixer or hand held mixer. Add eggs one at a time allowing each to incorporate on its own. Add vanilla and combine. Pour mixture in paper lined muffin tin, fill each to about 2/3 full. Bake at 300 degrees for 40 minutes or until they have risen and push back when you press on them.

Remove from the oven and allow to sit until the "sink in." (You will recognize what this is when you see it) Combine all of the topping ingredients above and "frost" with this mixture. I use a heaping tablespoon on each and swirl around with my spoon. Return pans to the oven for 5 minutes.

Cool the pans on a rack, remove the cakes once able to handle and place on the cooling rack. Top each cake with the topping of your choice if desired. Refrigerate until cool and ready to serve.

They can be made in advance and frozen, thawed at room temperature for about 30 minutes, top them after they are thawed.

Enjoy!

xoxo

Erin

Cheese Straws

To quote Deb from Smitten Kitchen, "meet my new favorite party trick." I couldn't have said it better myself. When I saw these on her site I was amazed I had never heard of them. A handheld cheese snack? Yes, please. Make a batch for your next party, put them in a pretty glass on your table. Watch your guests gobble them up. Next time I'm doubling the recipe.

Cheese Straws

from Smitten Kitchen, adapted from The Lee Bros. Southern Cookbook

1 1/2 cups (about 6 ounces) grated extra-sharp Cheddar cheese
4 tablespoons (1/2 stick or 2 ounces) unsalted butter, softened and cut into 4 pieces
3/4 cup flour, plus more for dusting
1/2 teaspoon kosher salt
1/2 teaspoon crushed red pepper flakes
1 tablespoon half-and-half


1. Preheat oven to 350°F.
2. In a food processor, combine the cheese, butter, flour, salt and red pepper in five 5-second pulses until the mixture resembles coarse crumbs. Add the half-and-half and process until the dough forms a ball, about 10 seconds.
3. On a lightly floured surface, using a lightly floured rolling pin, roll the dough into an 8- by 10-inch rectangle that is 1/8-inch thick. With a sharp knife, cut the dough into thin 8-inch strips, each 1/4- to 1/3-inch wide (dipping the knife in flour after every few inches ensures a clean cut). Gently transfer the strips to an ungreased cookie sheet, leaving at least 1/4-inch between them. The dough may sag or may break - don't worry, they taste the same no matter how they look! The straws can be any length, from 2 to 10 inches.
4. Bake the straws on the middle rack for 12 to 15 minutes, or until the ends are barely browned. Remove from the oven and set the cookie sheet on a rack to cool.
5. Serve at room temperature.

XOXO, Jenna