Jalapeno Popper Mac and Cheese

 

It feels like I have been waiting fifty years for the new season of Lost to start.  I LOVE this show.  Terry and I didn't even get into it until the middle of the second season when our friend Kevin insisted that we borrow his copy of the first seasons DVDs and give them a try.  Terry and I literally immersed ourselves into the first season and were hooked, we watched the first half of the second season on the internet and then we became regular watchers.  Last night we invited over our fellow Lost worshipers, my cousins, Timmy and CCB (crazy cousin Bud) for dinner and to watch the sixth and last season premier.  These boys really appreciate my cooking so I decided to indulge them and pull out the recipe for Jalapeno Popper Mac and Cheese.  I first became acquainted with this recipe when Joe reviewed it on his blog, Culinary in the Desert, and it got rave reviews on the CLBB.

Jalapeño Popper Mac and Cheese
(Adapted from Joe and from Rachel Ray)

16 ounces dry cavatappi pasta
2 teaspoons extra-virgin olive oil
3 jalapeño chiles, seeded, ribs removed and thinly sliced
2 serrano chiles, seeded, ribs removed and thinly sliced
2 garlic cloves, minced
1 1/2 cups milk
8 ounces cream cheese, sliced into cubes
2 tablespoons dried minced onion
8 ounces (about 2 cups) shredded Mexican-blend cheese

In a large pot of boiling, salted water, add pasta and cook according to package directions. Drain and place back into the pot off heat.

Meanwhile, in a medium saucepan, heat oil over medium. Stir in jalapeños, serranos and garlic - cook until tender, about 5 minutes. Add to the pot with the drained pasta.

Preheat the broiler.

In the same saucepan, add milk, cream cheese and onion - heat over medium-low, stirring, until very smooth, about 5 minutes. Pour in to the pot with the pasta and add the cheese - season with salt and fresh ground black pepper, tossing well to coat. Scoop mixture into a casserole dish coated with cooking spray. Place under the broiler and bake until lightly browned on top, about 3 to 5 minutes.

Remove and let cool slightly before serving.

Makes about 6 servings.

 

 In a large pot of boiling, salted water, add pasta and cook according to package directions.  Drain and place back into the pot off heat.

 

Meanwhile, in a medium saucepan, heat oil over medium. Stir in jalapeños, serranos and garlic - cook until tender, about 5 minutes. Add to the pot with the drained pasta (I forgot this step and left it in with the next step.) Preheat the broiler.

  In the same saucepan, add milk, cream cheese and onion - heat over medium-low, stirring, until very smooth, about 5 minutes.

 

 Pour in to the pot with the pasta and add the cheese - season with salt and fresh ground black pepper, tossing well to coat.

 

Scoop mixture into a casserole dish coated with cooking spray. Place under the broiler and bake until lightly browned on top, about 3 to 5 minutes.

First off, Lost was AMAZING, as I imagined it would be, just like our Jalapeno Popper Mac and Cheese!  It seems like it would be a tedious recipe, but it is not at all.  There are very few steps and those steps foster delicious results.  It really does taste like a pasta version of the Jalapeno Popper football snacks that we all know and love.  In my photos I made a mistake and left the jalapenos in the pot with the cheeses, but it still turned out great.  Before sticking the dish under the broiler I added some Panko bread crumbs and a light spray of cooking oil to create a crunchy topping.  Between the four of us we ate almost the entire thing, and it was served as a side dish!  I have already thrown this one into the "winner" pile and I am sure I will return back to it many times in the future.  

-Heather

Stuffed Pizza Sticks

 

Saturday night was spent having a fabulous time with great friends, it sure was fun but I am not used to staying out so late anymore.  Being ridiculously tired from the festivities of the weekend, I was not in the mood to cook dinner at all on Monday night.  I even skipped the gym.  Just when I was about to ask Terry to pick up some take out on his way home I remembered a really simple recipe that I had seen recently on Joe's blog, Culinary in the Desert, for Stuffed Pizza Sticks.  They seemed easy enough, and I had the ingredients on hand, so I gave them a try.

Stuffed Pizza Sticks 

(Adapted from Culinary in the Desert and Rachael Ray)

16 ounces prepared whole-wheat pizza dough (I used Joe's recipe from Culinary in the Desert.)
6 ounces (about 1 1/2 cups) shredded mozzarella cheese
1 teaspoon dried basil
1 cup pepperoni, chopped
Diced green pepper

Diced red onion

Cooking spray Marinara sauce for dipping

Preheat oven to 400 degrees.

Evenly divide dough into 4 pieces. On a lightly floured surface, stretch or roll each piece of dough into a large rectangle. Scatter the top of each rectangle, keeping one long edge clean, with the shredded cheese, basil, chopped pepperoni, green pepper and red onion. Fold the ends of the dough in on each rectangle, then starting with one long side (the one opposite of the clean side), roll dough up, jelly-roll style, pinching seam to seal.

Transfer logs to a parchment-lined baking sheet, pinched seam side down.  Lightly coat the sticks with cooking spray.  Place pan into the oven and bake until the logs are golden, about 18 to 22 minutes. Remove and let cool slightly. Serve with warmed marinara sauce on the side for dipping.

Makes 4 servings.

  

Evenly divide dough into 4 pieces. On a lightly floured surface, stretch or roll each piece of dough into a large rectangle.

  

. Scatter the top of each rectangle, keeping one long edge clean, with the shredded cheese, basil, chopped pepperoni, green pepper and red onion.

  

Fold the ends of the dough in on each rectangle.

  

Starting with one long side (the one opposite of the clean side), roll dough up, jelly-roll style, pinching seam to seal.

  

 Transfer logs to a parchment-lined baking sheet, pinched seam side down.  Lightly coat the sticks with cooking spray.  Place pan into the oven and bake until the logs are golden, about 18 to 22 minutes. Remove and let cool slightly. Serve with warmed marinara sauce on the side for dipping.

Stuffed Pizza Sticks were a great change of pace for Terry and me.  Although I enjoy the elaborate dinners that I often try to throw together it was really nice to make something that was simple, easy and delicious.  I thought that rolling them into their baking shape might be difficult, but I found it more simple to do than transferring  a thin pizza crust onto a pizza stone.  I made my own WW dough, but you could certainly just buy some prepared dough from your local grocery store. These pizza sticks can be stuffed with anything under the sun, just don't fill them too full or you might see some ingredients oozing out of your dough.  A side salad accompanied my pizza stick and Terry had his with, well, more pizza sticks.  Both of us really liked dipping them into the warm marinara sauce.  I am pretty pumped to try some new flavor combinations inside of the sticks.  These would be a blast to serve at a small sports party...I would recommend trying them the next time you feel like having a little fun in the kitchen.

-Heather      

Steak Tips with Peppered Mushroom Gravy

It is an extremely rare event when Terry and I deicde to stay in on a Friday night.  Last Friday we chose to take it easy and go to bed early so we would be ready to help our friend Stephen celebrate his 30th birthday the following evening. Since we were doing things we normally wouldn't do to start with, I continued the theme when I picked out a recipe with steak in it.  We very rarely eat red meat and besides ground beef, I am a little intimidated by working with this versatile protein.  The recipe for Cooking Light’s Steak Tips with Peppered Mushroom Gravy has been lingering around the CLBB as of late.  Top sirloin steak was on sale at Von's so the stars seemed to be aligned, it was time to give this one a go. 

Steak Tips with Peppered Mushroom Gravy
Adapted from Cooking Light, JANUARY 2010


2 cups uncooked egg noodles (I made brown rice instead)
Cooking spray
1 pound top sirloin steak, cut into 3/4-inch pieces
1 tablespoon butter
2 tablespoons finely chopped shallots
1 (8-ounce) package presliced baby bella mushrooms
1 teaspoon minced garlic
1 tablespoon low-sodium soy sauce
3 tablespoons all-purpose flour
1 1/2 cups fat-free, less-sodium beef broth
1/2 teaspoon black pepper
1/4 teaspoon salt
3 fresh thyme sprigs (I used dried)
1 teaspoon fresh thyme leaves, optional

1. Cook noodles according to package directions, omitting salt and fat; drain.
2. While noodles cook, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add steak; sauté 5 minutes, browning on all sides. Remove from pan; cover.
3. Melt butter in pan over medium-high heat. Add shallots and mushrooms; sauté 4 minutes. Add garlic; sauté 30 seconds. Stir in soy sauce. Sprinkle flour over mushroom mixture; cook 1 minute, stirring constantly. Gradually add broth, stirring constantly. Add pepper, salt, and thyme sprigs. Bring to a boil; cook 2 minutes or until thickened. Return beef to pan; cook 1 minute or until thoroughly heated. Discard thyme sprigs. Garnish with thyme leaves, if desired.

Yield:  4 servings (serving size: about 3/4 cup beef mixture and 2/3 cup noodles)

CALORIES 344 ; FAT 12.5g (sat 5.3g,mono 4.2g,poly 1.2g); CHOLESTEROL 95mg; CALCIUM 28mg; CARBOHYDRATE 28.7g; SODIUM 538mg; PROTEIN 27.3g; FIBER 1.7g; IRON 4.3mg 

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add steak; sauté 5 minutes, browning on all sides.

Remove from pan; cover.

Melt butter in pan over medium-high heat. Add shallots and mushrooms; sauté 4 minutes. Add garlic; sauté 30 seconds.

Stir in soy sauce. Sprinkle flour over mushroom mixture; cook 1 minute, stirring constantly. Gradually add broth, stirring constantly.

Add pepper, salt, and thyme sprigs. Bring to a boil; cook 2 minutes or until thickened.

Return beef to pan; cook 1 minute or until thoroughly heated. Discard thyme sprigs. Garnish with thyme leaves, if desired.

This was SUPER good.  I was nervous that the steak would be chewy, but it remained tender.  I didn't have any fresh thyme, so I sprinkled in some dried thyme instead and the flavor of the herb was still easily detected.  We enjoyed some pasta the night before, so instead of egg noodles I made brown rice to accompany CL's Steak Tips with Peppered Mushroom Gravy.  This recipe pulled together very quickly, I think it took me longer to cut and trim the steak than it did to cook the meal.  The next time that I prepare this dish I will definitely serve it with a side of some sort of green vegetable.  I am also looking forward to to smothering some egg noodles rather than brown rice to see which starch works the best.  I would strongly recommend giving this recipe a try, it will be especially good during these cooler months.

-Heather   

Beef, Cheese, and Noodle Bake

I’m BAACCCKKK! To make a very annoying and lengthy story short: I have been taking classes rather than blogging for the past couple of months. Without going on an angry rant, I can just say that I have reached the last column of my school district’s pay scale (even though I already earned those units years ago, but again, we will end it there)!

I am back in action and ready to document my cooking adventures. I started with something very simple, Cooking Light’s Beef, Cheese and Noodle Bake from the January 2006 issue. I actually prepared this meal the night before and just popped it in the oven last night to finish the baking portion of the directions. For something so simple, we were extremely surprised and delighted with our end results.

Beef, Cheese, and Noodle Bake
Adapted from Cooking Light, January 2006

Ingredients
1 (8-ounce) package small elbow macaroni
Cooking spray
1 cup prechopped onion
1 cup preshredded carrot
2 teaspoons bottled minced garlic
1 pound lean ground sirloin (I used ground turkey)
1 cup tomato sauce
1 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper
1 cup fat-free milk
2 tablespoons all-purpose flour
1/8 teaspoon ground nutmeg (I omitted the nutmeg)
1 1/2 cups (6 ounces) 2% reduced-fat shredded sharp cheddar cheese, divided


Preparation
Preheat oven to 350°.
Cook pasta according to the package directions, omitting salt and fat; drain.

Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion and carrot, and sauté 4 minutes. Add garlic; sauté 1 minute. Add ground beef; cook 5 minutes or until browned, stirring to crumble. Add tomato sauce, 1/2 teaspoon salt and pepper. Cook for 2 minutes or until most of liquid evaporates.

Add pasta to beef mixture in pan, stirring to combine.

Place milk, flour, nutmeg, and remaining 1/2 teaspoon salt in a medium saucepan; stir with a whisk until blended. Cook over medium heat 2 minutes or until thickened, stirring constantly with a whisk. Add 1 cup cheese, stirring until smooth.

Pour cheese mixture over pasta mixture; stir.

Spoon pasta mixture into an 11 x 7-inch baking dish coated with cooking spray. Top evenly with remaining 1/2 cup cheese. Bake at 350° for 20 minutes or until lightly browned. Let stand 5 minutes before serving.

Yield
8 servings (serving size: about 1 cup)

Nutritional Information
CALORIES 283(24% from fat); FAT 7.7g (sat 4.2g,mono 2.4g,poly 0.7g); PROTEIN 22.3g; CHOLESTEROL 46mg; CALCIUM 209mg; SODIUM 622mg; FIBER 2.1g; IRON 3.1mg; CARBOHYDRATE 30.1g

Cook pasta according to the package directions, omitting salt and fat; drain.

Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion and carrot, and sauté 4 minutes. Add garlic; sauté 1 minute.

Add ground beef; cook 5 minutes or until browned, stirring to crumble.

Add tomato sauce, 1/2 teaspoon salt and pepper. Cook for 2 minutes or until most of liquid evaporates.

Add pasta to beef mixture in pan, stirring to combine.

Place milk, flour, nutmeg, and remaining 1/2 teaspoon salt in a medium saucepan; stir with a whisk until blended. Cook over medium heat 2 minutes or until thickened, stirring constantly with a whisk.

Add 1 cup cheese, stirring until smooth.

Pour cheese mixture over pasta mixture; stir.

Spoon pasta mixture into an 11 x 7-inch baking dish coated with cooking spray.

Top evenly with remaining 1/2 cup cheese. Bake at 350° for 20 minutes or until lightly browned. Let stand 5 minutes before serving.

As you can see from the picture above, Terry couldn’t wait to dive into this casserole. I Used ground turkey instead of beef and I omitted the nutmeg. The original instructions seemed to add an extra step so I changed those as well and am excited about the finished product. This dish was surprisingly flavorful. I did not have very high hopes because it just seemed too simple. Cooking Light’s Beef, Cheese and Noodle Bake is not quite dinner party food, but it is hearty and great for a weeknight family dinner. The leftovers reheated wonderfully for lunch today and I think the flavor actually improved a bit overnight. I have a feeling this one is going to sneak its way into our monthly rotation.

-Heather

Spaghetti with Turkey Meatballs in Spicy Tomato Sauce

Terry and I took a trip to the river with our good friends Paul and Rachel last weekend. As we huddled under a covered patio area waiting for the rain to subside, Paul told me an amusing story about Rachel (which will not be repeated here) that involved spaghetti. I haven't been able to get spaghetti off of my mind since the trip (sort of like the "ice cream and cake" commercial), so I decided to make Ellie Krieger's Spaghetti with Turkey Meatballs in Spicy Tomato Sauce. I have made the meatballs from this recipe in the past, but had used some homemade sauce that I had in the freezer, as I was too lazy at the time to try Ellie's sauce.

Spaghetti with Turkey Meatballs in Spicy Tomato Sauce

Ellie Krieger, The Food You Crave

Serves 6

For the Sauce

1 tablespoon olive oil

1 medium onion, chopped (about 1 ½ cups)

4 cloves garlic, minced (about 4 teaspoons)

3 tablespoons tomato paste

One 28-ounce can crushed fire-roasted tomatoes, with their juices

1 teaspoon finely minced canned chipotle chile, in adobo sauce, or more to taste

2 teaspoons dried oregano

1 sprig fresh rosemary

Salt and freshly ground pepper to taste

¼ cup torn fresh basil

For the Meatballs

Cooking spray

1 pound lean ground turkey meat

1 slice whole-wheat bread, crusts removed and pulsed into crumbs in a food processor

¼ cup freshly grated Parmesan

½ cup finely grated carrot

½ cup finely chopped onion

2 large cloves garlic, minced (about 2 teaspoons)

2 tablespoons minced fresh flat-leaf parsley

2 teaspoons minced fresh thyme

1 large egg, lightly beaten

½ teaspoon salt

Freshly ground black pepper

For the Spaghetti

One 16-ounce box whole-wheat spaghetti

1/3 cup freshly grated Parmesan cheese

Minced fresh flat-leaf parsley for garnish

Directions

To make the sauce, in a 4-quart saucepan heat the oil over medium heat. Add the onion and cook, stirring a few times, until translucent, about 3 minutes, then add the garlic and cook for 1 minute. Add the tomato paste, tomatoes, chipotle, oregano, and rosemary, bring to a low boil, reduce the heat to low, and cook until the liquid has evaporated slightly, about 15 minutes. Season with salt and pepper.

While the sauce is cooking, make the meatballs. Preheat the broiler. Spray a baking sheet with cooking spray. Combine the ingredients for the meatballs in a large bowl. Form into 2 ½-inch balls and place on a baking sheet. Broil until browned and almost entirely cooked through, about 10 minutes.

Meanwhile, remove the rosemary sprig from the sauce and stir in the basil. Add the meatballs to the sauce, cover, and cook until the sauce has slightly thickened and the meatballs have absorbed some of the sauce, about another 10 minutes.

While the meatballs are cooking, cook the spaghetti according to package directions. Drain the pasta and return it to the pot. Add the sauce and meatballs, toss together, and heat through over medium heat. Divide evenly among 6 pasta bowls, sprinkle with Parmesan, garnish with parsley, and serve.

To make the sauce, in a 4-quart saucepan heat the oil over medium heat. Add the onion and cook, stirring a few times, until translucent, about 3 minutes, then add the garlic and cook for 1 minute.

Add the tomato paste, tomatoes, chipotle, oregano, and rosemary, bring to a low boil, reduce the heat to low, and cook until the liquid has evaporated slightly, about 15 minutes. Season with salt and pepper.

While the sauce is cooking, make the meatballs. Preheat the broiler. Spray a baking sheet with cooking spray.

Combine the ingredients for the meatballs in a large bowl.

Form into 2 ½-inch balls and place on a baking sheet.

Broil until browned and almost entirely cooked through, about 10 minutes.

Meanwhile, remove the rosemary sprig from the sauce and stir in the basil.

Add the meatballs to the sauce.

Cover, and cook until the sauce has slightly thickened and the meatballs have absorbed some of the sauce, about another 10 minutes.

While the meatballs are cooking, cook the spaghetti according to package directions.

My spaghetti desire has been fulfilled! Terry absolutely raved about each aspect of Ellie Krieger's Spaghetti with Turkey Meatballs in Spicy Tomato Sauce, I however thought the sauce was just OK. The first time I gave this recipe a whirl I used regular ground turkey, not the extra lean stuff. I could tell a slight difference, the regular turkey meatballs were a bit more tender due to their fat content. Either type of meat would yield a wonderful tasting meatball. Although Terry was hesitant about the shredded carrots in the meatballs, and accused me of trying to "sneak in" vegetables, he was pleasantly surprised and requested that I make this dish again soon. What he didn't know was that I had already doubled the recipe for the freezer so that it can be taken out and enjoyed on our first busy school night (which will probably be Monday!)

Enjoy,

Heather

Fast French Bread

Like any red blooded American, I love bread, especially along with dinner. Muffins, corn breads, beer breads, and of course French breads are the usual suspects beside my dinner. I gifted myself the Mark Bittman cookbook How to Cook Everything and have really enjoyed reading through it this summer. Although I used to purchase loaves of French Bread from the bakery at the supermarket, I found Mr. Bittman's recipe for Fast French Bread and gave it a go.

Fast French Bread

Mark Bittman, How to Cook Everything

Makes: 3 or 4 baguettes, 1 boule, or 12 to 16 rolls

Time: About 2 hours, largely unattended

This bread can be made by hand or with an electric mixer, but the food processor is the tool of choice and will save you tons of time.

Ingredients

3 ½ cups all-purpose or bread flour, plus more as needed

2 teaspoons salt

1 ½ teaspoons instant yeast

Directions

1.Put the flour in a food processor. Add the salt and yeast and turn the machine on; with the machine running, pour about a cup of water through the feed tube. Process until the dough forms a ball, adding a tablespoon more water at a time until it becomes smooth; if the dough begins sticking to the side of the bowl, you’ve added too much water. No harm done: add ¼ cup or so of flour and keep going. You’re looking for a moist, slightly shaggy but well-defined ball. The whole process should take about 30 seconds, and it will once you get good at it. If the dough is too dry, add water 1 tablespoon at a time and process for 5 or 10 seconds after each addition. If it becomes too wet, add another tablespoon or two of flour and process briefly.

2.Dump the lump of dough into a large bowl or simply remove the blade from the processor bowl and leave the dough in there. Either way, cover with a plastic bag or plastic wrap and let sit for at least an hour at room temperature.

3.Use a small strainer or your fingers to dust a little flour onto a counter or tabletop. Shape the dough as you like, into small loaves, one big one, baguettes, or rolls, sprinkling with flour as necessary but keeping the flour to a minimum. Heat the oven (with a pizza stone and/or a pan filled with rocks if you have them) to 400F while you let the breads or rolls rise, in a cloth if you like, covered with a towel.

4.When you are ready to bake, slash the top of each loaf once or twice with a razor blade or sharp knife. If the dough has risen on a cloth, slide or turn it onto the floured baking sheets or gently move it onto a lightly floured peel, plank of wood, or flexible cutting board, then slide the bread directly onto a pizza stone. Or you can bake on lightly oiled baking sheets. Turn the heat down to 375F.

5.Bake until the crust is golden brown and the internal temperature of the bread is at least 210F (it can be lower if you plan to reheat the bread later) or the loaves sound hollow when tapped. Remove, spray with a bit of water if you would like a shinier crust, and cool on a wire rack.

Put the flour in a food processor, add the salt and yeast.

Turn the machine on; with the machine running, pour about a cup of water through the feed tube.

Process until the dough forms a ball, adding a tablespoon more water at a time until it becomes smooth. You’re looking for a moist, slightly shaggy but well-defined ball.

Dump the lump of dough into a large bowl or simply remove the blade from the processor bowl and leave the dough in there.

Cover with a plastic bag or plastic wrap (I used a kitchen towel) and let sit for at least an hour at room temperature.

The dough should at least double in size.

Use a small strainer or your fingers to dust a little flour onto a counter or tabletop.

Shape the dough as you like.

I chose a large loaf shape.

Heat the oven (with a pizza stone and/or a pan filled with rocks if you have them) to 400F while you let the breads or rolls rise, in a cloth if you like, covered with a towel.

When you are ready to bake, slash the top of each loaf once or twice with a razor blade or sharp knife.

Gently move it onto a lightly floured peel, plank of wood, or flexible cutting board, then slide the bread directly onto a pizza stone. Turn the heat down to 375F.

Bake until the crust is golden brown and the internal temperature of the bread is at least 210F. Remove, spray with a bit of water if you would like a shinier crust, and cool on a wire rack.

EASY. TASTY. These two words sum up this recipe perfectly. Mark Bittman's Fast French Bread was easy enough for a child to create and tasted great. It literally took just minutes to construct and gave me that "I did it myself" feeling that does not come from grabbing a loaf of bread from the bakery section of Albersons. This bread is very versatile, a trait that I adore in recipes. It can be shaped into almost anything, large loaves, small baguettes, rolls, boules...the list goes on. French bread pizzas are an easy and yummy dinner, so I plan on making some small baguettes for the freezer for the crazy school nights which are quickly approaching. The more I experiment with this book the happier I become, I look forward to sharing more recipes from How to Cook Everything, and really suggest the book to all of you.

-Heather