I have made many a Mac n Cheese (Gruyere Broccoli, Almost Fire Version, Jalapeno Bacon) and it is probably the cornerstone of my culinary career. For Easter, it was requested that I make mac n cheese and I wanted to use the basic foundation and switch it up a bit so I added jalapeno which is an old and common friend, and introduced a new ingredient in pancetta.
Tag Archives: butter
I was going to call this a white lasagna but as you will see there are plenty of ingredients that are not white. Alfredo sauce was involved and I called on a previous recipe (which we featured twice) of ours for that. I won’t say that this was that difficult, but it did take a while which was well worth it because it was “one of the best things I made in a while.” That was an actual quote from Eileen about this great dish and I think she was right!
I had a pork loin and some rosemary which is a combo that I fancy and also wanted to grill it while the weather was still so mild. We also had some French breakfast radishes which I had never seen before to my knowing. I kept the pork on the upper shelf of the grill and it seared and charred well while not cooking to quickly and drying out. The radishes were sauteed and cheesed. Sticking with the fall theme, I cooked down an apple cider sauce that was used like a dipping au jus.
This is a quick post because it is very simple but worth showing. I used fresh chives from our garden and mixed them into softened butter and sent the butter back to the fridge to be available for many uses.
If you know me or have been following, mac n cheese is one of my favorite dishes, one of the first things that I mastered, and comes up fairly often (Gruyere and Broccoli version, Fire version). I have experimented with some different combinations and this was another, bacon and fresh jalapenos. I also used Dreamfields low carb pasta (coupon and info here). Check another addition to the growing mac n cheese library!
This is another holiday dish that was a big hit. I have been making mac and cheese for years and it’s my first real dish that inspired all of this. I actually got the original recipe in middle school cooking class. For this occasion, I wanted to switch it up and make it a bit classier so along came Gruyere and broccoli! It was sort of tough to decide what to name this to hit on all of the key parts without saying and, and, and. In the end, I felt there and wasn’t and much and of a choice. And.
It has been a tradition for many years to make rogies on Christmas. My mom has a recipe that has been passed down to her through family for years. This is a typical eastern European/Pittsburgh dish that I wanted to fully learn and record. It is a lot of work to make them if you make everything from scratch like we did but there are some corners that could be cut. Either way, they are a great comfort and holiday food that can be eaten at anytime too.