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: onion
I had some extra summer squash or good ol yellow squash around and wanted to incorporate it into a hearty dinner somehow. Usually I would just saute it and serve it on the side, but I have done that too many times and it is sort of boring. This was a quick and easy way to use something as simple as squash in a new and tasty way.
I love Italian food and I love spicy and this is a great combination of the two. I looked up Fra Diavolo and the not always wise internet says that it translates to “brother devil”. I knew of the devil part in reference to its spiciness, but am not sure about the brother part, but sure we will go with it. I served this over pasta with shrimp, but like many Italian sauces, once made it is very versatile and could be used in many different ways.
Another use for versatile and reasonably priced tuna steaks! This was a tuna steak that was seasoned in taco spices, grilled, shredded, and placed on a lettuce leaf taco. Late summer tomatillos led to a fresh green salsa type sauce on top and sauteed fajita veggies brought together the many tastes from a similar family that don’t usually overlap.
WAIT! Don’t throw those pumpkins away! This fall we have been making an effort to try some new seasonal recipes as you may have noticed, and this has got to be the pinnacle of that. What is more fall than pumpkin! This is similar to an Alfredo sauce with pumpkin as the main ingredient with the help of cheeses and cream.
Whew that title is a mouthful… a delicious mouthful at least! We received tomatillos two weeks in a row from our CSA and felt inspired to make some yummy green-sauce enchiladas. I searched the interwebs and found this recipe. I liked the idea of “suizas” or Swiss cheese flavored enchiladas and though I typically shy away from Rachael Ray recipes this one seemed pretty fun to make and rather unique. Not only did the flavor profile intrigue me but also the idea of a “stacked casserole”. The whole rolling up the enchiladas into cigar shaped tubes can be very messy and painstaking so why not skip it? I made a few modifications to her recipe both while making it and afterwards (link at the end of the post).
This is the second installment of the Greek inspired recent dishes, which has always been my favorite Greek dish. Pastitsio is often described as a Greek lasagna which is fairly accurate. This was a combination of a few recipes as they all differed quite a bit. Either way, it is not a beginner recipe but it seriously may have been the best thing we have ever made! I even met a new cheese in the process.
Amazing! I have always loved Italian Wedding Soup but have never tried to make it. We were turned on to this recipe by a visit to Eileen’s dad recently. We like Lidia, and it is a recipe of hers which featured a step that I had not seen before and of course it worked out perfectly and was genius.
We have been on a roll with Bon Appetit recipes recently and this is an adaptation of one. They have section where they recreate/figure out recipes from restaurants that readers request. This was an adaptation of their version of Mahi-Mahi with Tomato, Pepper, and Caper Sauce from Cabana in West Palm Beach.