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.
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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.
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.
I recently ordered a homemade mozzarella and ricotta making kit. I have tried to make the mozzarella twice, and both times it has not quite worked out. The problem is that most standard grocery store milk has been pasteurized at too high of a temperature and the enzymes have been damaged and cannot form strong enough curds. I have just learned all of this by the way. So when this happens, it says to use the mixture as a cheese spread which I have used here to make finger sandwiches for a recent party. Look forward to a successful mozzarella post soon, but in the meantime….makeshift party finger sandwiches!
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.
We recently went to the Greek Food Festival at St. Nicks Church and were inspired to go Greek as you will see reflected in a few dishes to come. This was simple, quick, and cheap! Some spices and fresh oregano, roast for about an hour, and you seem like a genius!
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!