Beer and Gouda Risotto

I went through a big step in my adult life.  I had 2 of my wisdom teeth removed a few days ago. (It was actually suppose to be all 4 but don't get me started on that.  Apparently the oral surgeon needs to take over on those 2.  I'll be speaking with them tomorrow about details. I'm not very happy about having to go through it again.  Plus this has been a decent experience and I'm scared I won't get lucky again.)

Anyway,  I was very anxious about it for several reasons.  A couple of things that kept my tummy in knots were, 1: I had never had any teeth removed before,  2:  I have never had anesthesia.  I had read and heard all the horror stories.  Thankfully, I remember very little about that day as I blacked in and out.  And I'm very fortunate as I haven't felt any pain.  Mainly just an uncomfortable sensation in my jaw and the extraction areas when I laugh or talk too much. My first real smiles and laughs in days were over dinner with a good friend last night.  I put my hand over my mouth and told her to stop making me laugh or even smile.  I guess my mouth isn't ready yet. 

My only real issue has been the limited food options. I've tried them all over the last few days. (Jell-O, Pudding, Slim Fast, Applesauce, Mashed Potatoes) I must say that I've discovered that French Vanilla Slim Fast is really tasty so I may keep that as an option for breakfast for a while longer.  I am relieved I have at least one side of my mouth in working order so I can move to solid food more quickly.  However, I still have to take dainty bites and chew slowly as my jaw is still a little stiff.  I should probably eat like this anyway as it seems more ladylike.  Pfft!  Who am I kidding?  How would I ever take a big healthy bite of a cheeseburger again?  So yeah that won't work out.  

I finally started getting my energy back within 48 hours afterwards. Then after another day, I was ready to cook some real food.  I decided to attempt my first risotto.  It's soft and mushy enough to handle in my fragile state.  Plus it has beer and cheese so you can't go wrong there.   I was excited out it!   It was cheesy and creamy.  You can taste a hint of the beer and the gouda danced on my tastebuds!  Enjoy my friends!

Beer and Gouda Risotto

2 tbsp olive oil

3 tbsp butter
1 medium onion, diced small
1 clove garlic, minced
1 ½ cup Aborio rice
1 bottle Shiner Bock beer

4 c chicken broth
1 c Smoked Gouda, finely grated

¼ c Fontina cheese, finely grated
2 tsp fresh chives

salt and pepper to taste

Heat the olive oil and butter in a Dutch oven or large pot and saute the onion until soft, about 8 minutes.  Add the garlic, stir for 30 seconds, then stir in the rice and let it absorb the butter and olive oil, then add the beer and stir while the rice soaks it all up.
Once the beer is absorbed, add one cup of broth. Stir until the rice absorbs it. Repeat with 1 cup at a time of the broth until rice is tender. Just make sure to stir regularly and be patient while each addition of broth absorbs.  After you’ve added all the broth, season with salt and pepper to taste.  This could take up to 30 minutes or so depending on when the rice is cooked through and no longer crunchy.

Turn the heat off and stir in the Gouda and Fontina cheese.  Chop chives and garnish each single dish with them.  Enjoy!

Cheeseburger Soup

It's been a little chilly in Dallas this past week and it looks like there is more to come.   It's definitely soup weather!  Here's a quick one for you that I put together after reviewing a few different recipes and combining my own ingredients.  If you're short on time, chop and prep all the veggies except the potatoes, the night before and store covered in the refrigerator until ready to use.

I'll have another soup to share soon.
Enjoy!  Stay warm friends!

1 lb ground beef
1 medium onion, diced
2 carrots, peeled and diced
2 celery stalks, diced
2 medium potatoes, diced (Russet or Red work fine, I left skins on)
1 green bell pepper, diced
fresh thyme from 2 sprigs
1 tsp fresh parsley, chopped
4 tbsp butter, divided
4 c chicken broth
8 oz mild or sharp cheddar cheese, shredded
1 1/2 c milk
1/3 c flour
salt and pepper to taste

Brown the ground beef in a large stockpot or dutch oven.   Add 1 tbsp butter, onions, carrots and celery and cook until butter melted and onions start to become translucent (5-7 minutes).  Add the potatoes, green bell pepper, thyme, parsley and chicken broth.  Bring to a boil.  Then reduce heat, cover and simmer for about 20 minutes.

In a separate small saucepan, melt the remaining 3 tbsp butter.  Whisk in the flour until smooth.  Then stir into the stockpot with other ingredients.  This will thicken and provide body to the soup.  Bring to a simmer.  Then stir in cheese until melted.  Slowly stir in the milk.  Add salt and pepper to taste.  Cook until heated through.  Serve with crusty bread.

Alfredo Pasta Bake

Pasta.  It is such a versatile ingredient.  You can make so many simple dishes.  This is why I love it.   You can simply add a little olive oil, your favorite fresh herb, salt and pepper for a super light no-sauce spaghetti.  When I’m in a hurry I like to melt about 2 tablespoons of butter in a saucepan and let it brown just a little until I smell that nuttiness.  Then I stir in a splash or two of balsamic vinegar, season with salt and pepper and taste.  That’s what I call a BBB Sauce. (Brown Butter Balsamic sauce) 

Just because you’re on a diet or trying to eat healthier, doesn’t mean you can’t have pasta every now and then, especially if you use the whole-wheat version.   We’re all human so we crave these delicious carbs.  It’s okay.   You should give in and enjoy.   It’s also a great way to get kids to eat their veggies.  Mix veggies in with pasta together with a light sauce and it will all taste good to them.   The tasty sauce will coat the veggies adding flavor.

I made this dish when we had a friend over to watch a TV show one night.   I wanted something creamy but not too heavy.   I’m all about cream sauces of any kind.  I love alfredo sauce but it’s always so rich and filling.    So I tried not to make so much of it to mix with our pasta and veggies.   You don’t want the pasta to be swimming in sauce but you also don’t want it to be dry.   I love how this turned out.   A small portion of this gave me the fix I needed for the creaminess I was craving. 

Alfredo Pasta Bake

1lb penne (or other fun pasta shape such as bowties)

2 c frozen peas

3-4 slices cooked bacon, diced or crumbled into bite-size pieces

4 tbsp butter

4 tbsp flour

¼ c heavy whipping cream

4 tbsp parmesan cheese, shredded (plus 4 tbsp for top)

salt & pepper to taste

fresh grated nutmeg (optional but adds a nice flavor – just run the seed over a micro plane about 4-5 times.  You don’t need much just the hint.)

Cook the pasta according to directions on package.   Drain pasta, reserving ¼ c of the water to set aside.  Then stir pasta in a large bowl with the peas (this helps defrost the peas).   Preheat oven to 375 degrees F.   Prepare a 3- quart casserole dish with butter or spray with cooking spray.

Melt the butter in a small saucepan.  Stir in the flour and let it soak up all the butter until it’s like a paste.   Then whisk in the whipping cream until there are not clumps.    Whisk in the parmesan cheese until melted. Whisk occasionally while it cooks and thickens.  Don’t let it boil.   Season with salt and pepper to taste and the nutmeg if you choose.    Once it’s warmed through and thickened up just a bit, pour the sauce in the large bowl over the pasta and peas.  Stir in half the bacon.   If it gets too thick or glue-like, pour in some of the reserved pasta water to help thin it out.  It should be creamy.  Pour the pasta mix into the prepared casserole dish.  Sprinkle the remaining bacon pieces over the top and the remaining parmesan cheese.   Bake about 25 minutes.  Serve with your favorite salad.  Serves 6-8 generous portions.

Mac N Cheese Soup with a side of Buffalo Chicken Fries

It's been a while my foodie friends.  Work is interfering with my personal life and I don't like it one bit.   I've finally found a bit of time to cook up some more goodies to share.  I thought I'd start off the year with a tasty dish that will be sure to warm your tummy and heart during this crazy winter.  We had a beautiful weekend in Dallas with mid-70's. Starting tonight it will drop to the 30's and tomorrow in the teens for the low.  (You didn't realize you'd get a weather update while reading a food blog, did ya?  Well there you have it.)  So whip up a batch of this Mac N Cheese Soup and the Buffalo Chicken "Fries" to warm your soul.  I could eat more than my share of this chicken.  Wow!!   Mmmm Mmmm Good!  Wait, can I say that even though that's Campbell's Soup?  Oh well.  Believe me on this, you won't want anything to do with that canned stuff when you can make something as simple and delicious as this.  

 












Mac N Cheese Soup
1 c (4 oz) elbow macaroni
2 small shallots
1 carrot, cut into 1-inch pieces
1 stalk celery, cut into 1-inch pieces
1/4 c all-purpose flour
3 3/4 c fat-free low-sodium chicken broth
1 1/4 c 2% milk
6 oz shredded sharp cheddar cheese
1/4 c grated parmesan cheese
1/4 c crumbled blue cheese

Bring medium sauce pan to a boil.  Add the macaroni and cook per the directions on the package.  Drain.

Mince the shallots, carrot and celery in a food processor.  Mist the saucepan with cooking spray.  Add the vegetables and cook over medium-high heat until softened, 4-5 minutes. 

Add the flour and cook, stirring, 2 minutes.  Gradually stir in the broth and bring to a boil; stirring, until thickened, 6-7 minutes.  Whisk in the milk, sharp cheese and parmesan cheese until cheese melts.  Remove from heat.

Stir in the macaroni and season with pepper.  Garnish with blue cheese just before serving.   Serve with a side of Buffalo Chicken "Fries".  (see recipe below)

Buffalo Chicken "Fries"
1/3 c hot sauce (such as Frank's)
1/2 stick unsalted butter, melted
1 tbsp honey
1 lb boneless skinless chicken tenders (cut in half length-wise into strips)
1/3 c all-purpose flour
1/4 c vegetable oil, divided

Whisk the hot sauce, butter and honey in a large bowl.  Set aside.  Preheat oven to 450 degrees.

Toss the chicken strips with flour in a large plastic bag until coated; shake the excess flour off. 

Heat 2 tbsp oil in a large saute pan over medium-high; add half the chicken strips, saute until browned, about 2 minutes per side, then transfer to the hot sauce mixture and toss to coat.  Repeat with remaining oil and chicken strips.   Arrange chicken in a single layer on a baking sheet and bake in preheated oven for 7-9 minutes or until sizzling and browned.

Buffalo Chicken Mac N Cheese

Say cheese!! My husband has been begging me to make this for months now.  I finally snuck it in on the menu and he was so excited.   It turned out really tasty and creamy.   This is a perfect potluck dish to share.  To be honest, I had never made my own homemade mac and cheese until this.  I know!   I'm out of my mind.   And I LOVE cheese especially in macaroni and cheese.   I really need to stop being such a procrastinator.   This made so much we ate on it for 2 days (dinner & lunch) and had enough to share with two people at work for lunch.  They loved it! Beats eating Lean Cuisines for a day. 

I used Tabasco as that is what we had on hand.  **You can really use about any hot sauce but a thicker one you would use about 1/4-3/4 cup.  (or whatever amount to your taste)

2-3 c chicken, cooked and shredded

1 lb elbow macaroni or another fun shaped pasta (like corkscrews or rotini)

1 medium onion, finely chopped

2 stalks celery, finely chopped

2 garlic cloves, minced

1 tsp salt

1/2 tsp ground pepper

1 tsp thyme

2 tsp Tabasco sauce**

2 tbsp flour

2 tsp dry mustard

2 1/2 c half n half

1 lb sharp cheddar cheese, shredded or cubed

8 oz pepper jack cheese, shredded or cubed

2/3 c sour cream

1 c panko (Japanese breadcrumbs)

1/2 c blue cheese, crumbled

2 tbsp chopped fresh parsley (or use dried if you have that on hand)

7 tbsp butter, unsalted

Preheat oven to 350 degrees.   Butter 9x13 baking dish.  Bring large pot of water to boil.   Add pasta and cook until al dente, about 7 minutes.  Drain.

Meanwhile, melt 3 tbsp butter in a large skillet over medium heat.  Add the onion and celery and cook until soft, about 5 minutes.  Stir in the chicken and garlic and cook 2 minutes.  Then add the hot sauce and simmer an additional minute.

Melt 2 tbsp butter in a 4 qt- saucepan over medium heat.  Stir in the flour and mustard with a wooden spoon until smooth.  Whisk in the half and half and stir about 2 minutes.  Whisk in the cheddar and pepper jack cheeses then whisk in the sour cream until smooth. 

Spread half of the macaroni in the prepared baking dish, then top with the chicken mixture and the remaining macaroni.  Pour the cheese sauce evenly over the top.  

Put the remaining 2 tbsp of butter in a medium microwave-safe bowl and microwave until melted.  Stir in the panko crumbs, blue cheese and parsley.  Sprinkle over the macaroni.  Bake 30-40 minutes or until bubbly.  Let rest about 10 minutes before serving.   Serves a small army!

Cheese Part 5 - Dessert

It's not a complete dinner unless it ends with dessert.  Thanks to Carole, we finished the night on a sweet, silky, cheesy note.    Mmmmm wow!  I'll take this dessert of your hands anytime lady. 


Caramel Apple Cheesecake

1/4 cup caramel topping
2 eggs
1/2 cup sugar
1/4 teaspoon vanilla extract
2 8-ounce packages cream cheese, at room temperature
1 9-inch graham cracker crust
1 21-ounce can apple pie filling
12 pecan halves, plus 2 tablespoons chopped pecans

Directions
Preheat the oven to 350 degrees.

Reserve 3/4 cup of the apple filling; set aside. Spoon the remaining filling into the crust. Beat together the cream cheese, sugar, and vanilla until smooth. Add the eggs and mix well. Pour this over the pie filling.

Bake for 30-35 minutes, or until the center of the cake is set. Cool to room temperature.

Mix the reserved pie filling and caramel topping in a small saucepan and heat for about 1 minute, or until spreadable. Spoon the apple-caramel mixture over the top of the cheesecake and spread evenly. Decorate the edge of the cake with pecan halves and sprinkle with chopped pecans. Refrigerate the cake until ready to serve.
 

Cheese Part 3 - Second Main Course

This is one of those recipes that doesn't sound appealing when you are describing it.  It's a classic southern Italian dish from Palermo.  Rice, cheese, sopressata salami, more cheese.  I wasn't sure about it as I was putting it all together but once it was in the crockpot and all layered and pretty, I thought for sure it would be tasty.   The smell of it cooking all day drove me crazy!  I kept my fingers crossed that it would taste as wonderful as it smelled.    It made enough for me to take to work and share the next day.   Not that I'm biased but this is a perfect side dish for a potluck.

Arancini Casserole

4 c cooked white rice

2 c mascarpone cheese

1 c chicken broth

2 c finely grated pecorino romano cheese

6 oz fresh mozzarella cut into 1/2 in thick slices

6 slices Genoa salami or sopressata, cut into cubes (about 1/3 c when cut)

3 cloves garlic, minced

1/4 c finely chopped fresh Italian parsley

1/4 c extra-virgin olive oil

Coat the insert of the 5-7 quart slow cooker with nonstick cooking spray.  Put the rice, mascarpone, broth and 1 cup of the pecorino in a large bowl and stir to combine.  Put half the rice mixture in the slow-cooker insert.  Layer half the mozzarella and all salami over the rice.  Put the garlic, parsley, oil and the remaining 1 cup pecorino in another small bowl and stir to combine.  Spread half the garlic mixture over the salami.  Layer with the remaining rice mixture, the mozzarella, and the remaining garlic mixture.  Cover and cook on low for 3-4 hours until the casserole is heated through.  Remove the cover and cook until liquid in the casserole has been absorbed, an additional 30-45 minutes.  Serve from the cooker set on warm or off.  Serve 6-8.

Cheese Part 2 - First Main Course

Elisabeth (aka "E") made a delicious macaroni and cheese for our dinner party.  It was very creamy and flavorful. Just what mac 'n cheese should be!  I definitely kept leftovers to enjoy for lunch and dinner the next day.

Bread Crumb Topping

6 slices good-quality white sandwich bread, torn into rough pieces

3 tbsp cold unsalted butter, cut into 6 pieces

For the bread crumbs: Pulse bread and butter in food processor until crumbs are no larger than 1/8 inch (10-15 1-second pulses). Set aside.

Pasta and Sauce

1 lb elbow macaroni

1 tbsp plus 1 tsp salt

5 tbsp unsalted butter

6 tbsp all-purpose flour

1 1/2 tsp powdered mustard

1/4 tsp cayenne (optional)

5 c milk

8 oz Monterrey Jack cheese, shredded

8 oz cheddar cheese, shredded

Adjust oven rack to lower-middle position and heat broiler on high.  Bring 4 quarts water to a boil in Dutch oven over high heat.  Add macaroni and 1 tablespoon salt; cook until pasta is tender.  Drain pasta and set aside in colander.  In now-empty Dutch oven, heat butter over medium-high heat until foaming.  Add flour, mustard, and cayenne and whisk well to combine.  Continue to whisk until mixture becomes fragrant and deepends in color (about 1 minute).  Gradually whisk in milk; bring mixture to a boil, whisking constantly (mixture must reach full boil to fully thicken).  Reduce heat to medium and simmer, whisking occasionally, until thickened to consitency of heavy cream (about 5 minutes).  Off the heat, whisk in cheeses and 1 teaspoon salt until cheeses are fully melted.  Add pasta and cook over medium-low heat, stirring constantly until mixture is steaming and heated through (about 6 minutes).  When you add the pasta to the cheese sauce, add any mix-ins you like such as peas, ham, bacon, pancetta, or prosciutto.

Transfer to broiler safe 9x13 baking dish and sprinkle evenly with breadcrumbs.  Broil until crumbs are deep golden brown (3-5 minutes, rotating pan if necessary for even browning).   Cool for about 5 minutes.  Enjoy!

Cheese Part 1 - Appetizer

Stephanie started off our dinner party with these tasty appetizers. I'm glad this only made a small batch or else I would have overdone it. Cheese is fabulous! But fried cheese... ohhh my! Great idea Steph!


Pizza Rolls or Fried Cheese (whatever you want to call it)
by Stephanie

4 c canola oil
2 eggs
1/4 c milk
3/4 c panko bread crumbs
3/4 c Italian bread crumbs
8 oz mozzarella string cheese, individually wrapped
16 thin slices salami and/or prosciutto
8 egg roll/spring roll wrappers

In a medium saucepan, add oil and heat to 325 degrees. In a medium shallow bowl, whisk eggs and milk thoroughly. In another medium bow mix panko and Italian bread crumbs. Dredge 1 entire side of egg roll wrapper into egg wash. Place 2 slices of the meat in the center of wrapper, towards the edge closest to you. Place 1 stick of cheese on top of meat. Roll wrapper edge closest to you over the filling. Tuck ends and continue to roll until it forms an egg roll shape.

Dredge rolled wrapper in egg wash again, then thoroughly coat in bread crumbs. (wrappers can be frozen for future use at this point)

Add 2 rolls at a time in the oil, cooking 2-3 minutes, until golden brown. Be careful not to over cook or cook on too high of a temperature as the rolls may explode. Remove to a paper-towel lined plate and serve immediately. Dip in your favorite marinara or pasta sauce.

January Dinner Party - Cheese

Happy New Year!!








You can't go wrong with cheesy food, friends and cheesy bingo. A few of my girlfriends and I decided to have a monthly dinner party with a theme or star ingredient for all the dishes we make. This month I hosted the kick-off with CHEESE. I love cheese! All the dishes were delicious and cheesy-rific! Thank you ladies for participating in the fun! Below is our menu and the cook who made each dish. Hopefully I'll have recipes from each of them soon to share. Also, next month Lesley is hosting with the main ingredient as CHOCOLATE. Stay tuned!

Stephanie: Pizza Rolls (assortment of salami or prosciutto with string cheese wrapped in a wonton wrapper and deep fried) w/homemade Marinara.














Chrystal: Arroncini Casserole (slow cooker recipe - Italian rice dish layered with several cheeses and cubed salami)














Elisabeth: Mac 'N Cheese














Lesley: Cauliflower, Potatoes & Cheese














Carole: Caramel Apple Cheesecake