Toasted Ravioli with Marinara Sauce. Magazine/Cookbook Monday: Slow-Baked Mac and Cheese. Happy Monday! And my second official Magazine/Cookbook day! Awhoohoo! This week I wanted something easy because I was focusing on cupcake making.... more on that later ☺... So I picked a recipe from a cookbook that I have had for awhile but have actually never used, "Not Your Mother's Slow Cooker Recipes for Two" by Beth Hensperger. Slow- Baked Mac and Cheese Recipe Courtesy of "Not Your Mother's Slow Cooker Recipes for Two" Ingredients 1 1/2 cups milk One 12 oz can evaporated milk (I used skim, evaporated milk keeps the egg and milk from curdling) 1/4 cup (1/2 stick) unsalted butter, melted, cooled to room temp 3 large eggs 1/2 tsp salt 3 cups (12 oz) shredded cheese (I used an Italian blend, recipe calls for Italian fontina cheese) 1/2 pound elbow macaroni or mini penne tubes, par cooked and drained (this means cook them for about five minutes until tender but not completely cooked) Freshly ground black pepper to taste 1/2 cup grated Parmesan cheese Sprinkle the Parmesan cheese on top.
Lasagna Cupcakes. I know it’s been a while since I’ve posted. As much as I like staring at Oreos engulfed in peanut butter cookies, I’m sick of staring at those things. But since it’s been almost two weeks since I’ve posted, I feel like I need to break the silence. It’s a little awkward. Like running into someone you went on a date with two weeks ago and haven’t talked to since the date. So hi, I’m here. It’s not like I haven’t been cooking. So to make up for my silence and guarantee we have second date, I’m sharing one of my most popular recipes over at Tablespoon, Lasagna Cupcakes, until I make something worthy to make the blog.
These Lasagna Cupcakes have all of the classic lasagna elements with layers of meat, three types of cheeses, and pasta. I don’t know about your family, but in my family when we eat lasagna, we all fight over the corners of the pan because of the crispy and chewy texture. Desperation Dinners – Spicy Peanut Butter Noodles | Crumb: A Food Blog. Pad thai recipe. Recipe: pim’s pad thai Did you have as lovely a weekend as I did? I hope so! Even if you don’t celebrate the Fourth of July (let’s say, because you are British) I hope the weekend treated you well. even the yard had red (paintbrush), white (yarrow), and blue (blue flax) We hiked in the mountains, got a little work done, ran a few errands, ate some great food, and saw brilliant, spectacular, thrilling fireworks! I love fireworks. Boom! You can see more of the fireworks photographs on my photo blog. So I am finally posting about a recipe that took me years to tackle.
Rice noodles soaking in water salted turnip If I don’t have a knock-em-out recipe, then I feel like I’m wasting time making something I won’t be satisfied with. Brown sugar, chili powder, tamarind concentrate, fish sauce the sauce and eggs It took me over two years to finally attempt Pim’s recipe even though I knew it was the winner just from reading it, just from the conviction in her writing. Sautéing the chicken. Gnocchi Mac & Cheese. Ahhhh mac and cheese. Those mere words stir up feelings of comfort...home....the food you loved as a kid.
If you asked a 100 people what their favorite comfort food was, I'm guessing close to half would say mac and cheese. I'm sure meatloaf and mashed potatoes are right up there too. Why is that the combination of cheese and pasta can make our mouths water? I'm all about trying different kinds of mac and cheese recipes and this one was no exception. I love gnocchi. I saw this one on Noble Pig's site and knew it would be in my oven. The gnocchi get's a little puffy in the oven and the cheese get's a little crunchy. It's heavenly. Melt butter in a medium saucepan over medium heat. Combine Gruyere and fontina, then add by the handful to milk mixture, stirring until melted before adding the next handful.
Pour sauce over gnocchi and sprinkle with Parmigiano-Reggiano over top. Chili & Cheese Macaroni. Comfort food is always welcome on the table. In our house, we love macaroni and cheese along with the different variations. To prove it, I shared 12 mac & cheese recipes along with a version using buttermilk not too long ago. So here's another version to add to our growing list of mac & cheese variations. This time, I incorporated some favorite hot dog toppings, chili and cheese. This Chili & Cheese Macaroni brings together all the spice of chili and the creamy goodness of melted cheese. Chili & Cheese Macaroni recipe slightly adapted from Cook's Illustrated table salt 1/2 pound elbow macaroni (about 2 cups uncooked pasta) 3 tablespoons vegetable oil 1 1/2 pounds ground beef (85% lean) 2 medium onions, chopped 1 red bell pepper, stemmed, seeded and chopped 6 garlic cloves, minced 1 1/2 tablespoons chili powder 1 tablespoon ground cumin 1 (28 oz) can crushed tomatoes 1 (14.5 oz) can diced tomatoes 1 tablespoon light brown sugar 12 oz Colby Jack cheese, shredded (about 2 1/2 cups)