Creamy Stove-Top Alfredo with Bacon and Green Beans #SundaySupper

As the days get cooler (and I use that term lightly here in Los Angeles) we tend to seek foods that are comforting and warm.

Today's Sunday Supper is all about warming trends. With temps still in the upper 80's and 90's around here, I'm going to define "warming trends" as being warmed from the soul.

Alfredo seems to do that for me.

It took a while for it to dawn on me that my most favorite Italian dish is anything Alfredo. A nice warm plate of creamy Alfredo and pasta, with or without meat and vegetables just makes me happy. Add bacon to the mix and we have ourselves a whole new level of yum!

That brings me to this lovely, super easy, one skillet, soul warming dish.

Creamy Stove-Top Alfredo with Bacon and Green Beans #SundaySupper

Inspired by Better Homes and Garden magazine "One-Pan Recipes"
Printable Version

4 slices thick-sliced bacon, coarsely chopped
2 garlic cloves, minced
8 oz pasta, uncooked (recommended: rigatoni, penne, rotini)
1 cup green beans, cut into bite-sized pieces
14.5 oz chicken broth
1 cup water
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 - 1/3 cup cream (I used half and half)
1/4 cup grated Parmesan cheese
Garnish:
grated Parmesan cheese
Crumbled, crisp-cooked bacon

Before I get started, I always like to get all of the ingredients prepared and measured. Makes the whole process of cooking run so much smoother.

In a very large skillet, cook the bacon over medium heat until nice and crispy. Add the garlic and stir for 30 seconds. Drain off the fat (I left a little in there for flavor) and add the pasta, green beans, chicken broth, water, salt and pepper.

Bring to a boil, reduce heat, cover and simmer for about 15 minutes or until the pasta is tender, stirring once. 

Stir in the cream and cheese. Cook and stir for 2 minutes to heat things through and get the cheese all melted. 

Garnish with more cheese and bacon crumbles if desired and serve. 

Below you'll find over 40 recipes that are sure to warm you up, whether its from the inside out, or from the soul.

Beverages

• Drunken Pumpkin Spice Latte by Hezzi-D's Books and Cooks
• Hot Mulled Caramel Apple Sangria by The Crumby Cupcake
• Mexican Atole by Curious Cuisiniere
• Gluten Free Hot Spiked Apple Cider by Gluten Free Crumbley

Desserts

• Apple Pear Crisp by The Freshman Cook
• Bananas Foster by Pies and Plots
• Chocolate Hazelnut Lava Cake by Brunch with Joy
• Fudge Pudding Cake by Cosmopolitan Cornbread
• Honeycrisp Apple Tart by The Redhead Baker
• Pumpkin Cheesecake in Pumpkins by Desserts Required
• Warm Cardamom and Coconut Rice Pudding by Fearless Dining

Main Dishes and Soups

• Beef Brats and Beans Soup by Cindy's Recipes and Writings
• Beef Pot Pie with Herbed Biscuits by From Gate to Plate
• Best Ever White Bean and Mushroom Soup by Pancake Warriors
• Braised Venison with Plums by Food Lust People Love
• Butternut Squash Chili by Amee's Savory Dish
• Butternut Squash Risotto with Pears and Sage by The Wimpy Vegetarian
• Carbonnade Flamande by Tara's Multicultural Table
• Classic Italian Meat Sauce by That Skinny Chick Can Bake
• Creamy Cauliflower Broccoli Cheese Soup by Cupcakes & Kale Chips
• Hearty Chickpea Soup by The Food Hunter's Guide to Cuisine
• Creamy Stove-Top Alfredo with Bacon and Green Beans by Peaceful Cooking
• Crockpot Creamy Chicken and Noodles by Confessions of a Cooking Diva
• Curry Debal by Palatable Pastime
• Easy Sweet Potato Soup by Healing Tomato
• Easy Zuppa Toscana Soup Copycat by Fantastical Sharing of Recipes
• French Onion Soup by Grumpy's Honeybunch
• Gingered Butternut Squash Soup by Noshing With The Nolands
• Hearty Turkey Lentil Soup by A Gouda Life
• Hearty Vegetable Beef Soup by Party Food and Entertaining
• Mango Habanero Sauce by What Smells So Good?
• Oxtail Stew by Nosh My Way
• Pumpkin Cinnamon Rolls with Maple Cream Cheese Frosting by Serena Bakes Simply from Scratch
• Red Lentil Soup by My San Francisco Kitchen
• Roasted Squash Soup by A Day in the Life on the Farm
• Turkey Enchilada Casserole with Salsa Verde by Food Done Light
• Slow Cooker English Roast by Wholistic Woman
• Slow Cooker Lamb Rogan Josh by Caroline's Cooking
• Easy Slow Cooker Pot Roast with Mushroom Gravy by Feeding Big
• Slow Cooker White Chicken Chili by Renee's Kitchen Adventures
• Spice Rubbed Braised Beef by FamFriendsFood
• Spicy Meatball Tortilla Soup by The Weekend Gourmet
• Sweet Potato Soup with Bacon by Cooking Chat
• Turkey Chipotle Chili by The Complete Savorist
• Tuscan White Bean Soup with Ham by Big Bear's Wife

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It's easy. You can sign up by clicking here: Sunday Supper Movement.

Mixed Berry Gluten-Free Parfait and a #VansSimplyDelicious #Giveaway

Whether you're gluten-free by choice or by necessity, I'm sure you're thankful for the progress GF products have made. Both in quality and versatility. There has never been a larger selection than there is today.

Van's Simply Delicious has just widened that selection with a few more products added to their already delicious line-up. I'm talking about Van's Soft-Baked Whole Grain Granola Clusters and a variety of Van's Whole Grain Pastas Sides.

And I'm here to tell you a little about them and how I used them.

First...the Soft-Baked Granola.....omg...YUM! Like seriously. There are two varieties: Blueberry Walnut and Cranberry Almond. Both are equally delish and only lasted 2 days in my house. They're soft, chewy and crunchy with hints of cinnamon.

I made a delicious Mixed Berry Parfait with with Blueberry Walnut granola. The next day the bag was empty. So I grabbed the unopened Cranberry Almond bag and took it to work (to guarantee that I'd get some, otherwise my girls would've gobbled that bag up in no time as well). One day...poof...all gone. Not only did I have some for breakfast but munched on it all day long and then I let my co-workers have some. They also fell in love with it. So much so that one gal found it at the store that night and brought the bag to work the next day!

The parfait was very basic, simple and absolutely delish! All I did was layer the following ingredients in my glass:

Greek Yogurt
Sliced Bananas
Sliced Strawberries
Whole Blueberries
Van's Soft-Baked Granola Clusters of your choice.

Grab a spoon and enjoy. If you're in a hurry and not worried about presentation, toss it all in a bowl and have at it. Either way it's good!

The granola, like I said, is GF plus it's free of artificial flavors, colors and high fructose corn syrup.

Now for the Pasta selections: There's Rotini & Red Sauce, Creamy Herb and Garlic and Ultimate Cheddar Penne.

I used the Creamy Herb & Garlic Whole Grain and Lentil Pasta Side as a base for a casserole by adding a bit more milk to the sauce, Well, let me just give it to you in recipe form:

Chicken with Creamy Herb & Garlic Casserole

1 box of Van's Creamy Herb & Garlic Whole Grain Lentil Pasta
1/4 cup plus 3 tablespoons milk
3 tablespoons butter, melted - divided
1 cup cooked chicken cut into bite-sized chunks
1/4 diced tomatoes
1/4 gluten free bread or cracker crumbs
1 tablespoon finely chopped basil or flat leaf Italian parsley to garnish

Preheat the oven to 350' F

Following the directions on the package, prepare the pasta.

Heat a large, oven-proof skillet (I used a cast iron skillet) over medium-high heat. Melt 2 tablespoons of butter, add the seasoning packet contents, then whisk in the milk, until smooth. Reduce heat to low.

Add the cooked pasta, chicken and tomatoes, stirring to combine. Top with crackers and drizzle the final tablespoon of melted butter over the crumbs.

Bake for about 20 - 30 minutes or until bubbly and golden brown.

Garnish with fresh chopped basil if desired.

Quick and easy and very tasty. I had one serving. No one else was home when I made it but the when I woke up the next morning, it was gone (I was hoping to have some leftover for lunch...but no such luck). I'd say it was a success!

I also had fun with the Rotini & Red Sauce Whole Grain and Lentil Pasta Side and made it into a meal in itself by topping it with some ground beef, sauteed onions and mushrooms then added cheese and  diced tomatoes. If I still had fresh basil or even green onions, I would've add those as well.

Another great dish for hectic nights when you need a quick, healthy and delicious meal.

I haven't made the Ultimate Cheddar Penne Whole Grain Rice Pasta Side yet, but when I do, I'll be adding some chunks of ham and topping it with cheddar cheese. I just have to get to the market to buy some ham.

I've had various kinds of gluten free pasta over the years. Some good. Some not so good. I am thrilled with this pasta, both in flavor and texture. It held together wonderfully, had great flavor and texture.

What I would really love, is to see Van's package the pasta on it's own. I think it would be a huge success, especially coming from an established brand that is already known for its quality gluten free products.

For more information on Van's Simply Delicious and their products, you can visit them:

Van's Food Website
Van's Food Facebook Page

And yes, I did mention a 

GIVEAWAY, 

didn't I? 

How would you like to win 3 coupons for 

FREE Van's Simply Delicious products 

and a few $1.00 off coupons as well? 

You could be the lucky winner by entering below:

a Rafflecopter giveaway

This giveaway is open to US residents only. This giveaway will run from Monday, February 16, 20145 through Sunday, February 22, 2015 (11:59 pm PT). A winner will be notified within 48 hours of the close of the contest and given 48 hours to respond before a new winner is chosen. 

I was not compensated for this post, however Van's Natural Foods supplied me with samples. They are also supplying 3 coupons for free product and $1.00 off coupons for the giveaway.  All opinions are my own.

** Have you heard of Yummly? Did you notice the little "Yum" button at the very top center of my blog? It's a great way to collect your favorite recipes....quick click of a button. You can find me and my recipes on my Yummy Profile.

Crispy Chicken Alfredo Crostini

This is one of those things that's so ridiculously easy and tastes so good!

Minimal ingredients. Minimal time. Maximum yum.

It can be a meal in itself or an appetizer. And...it's perfect for your Super Bowl party. How ever you choose to serve it, it's sure to please. I mean, who doesn't like crispy chicken? Who doesn't like Fettuccine Alfredo? And whooooo doesn't like garlic bread?! Cuz basically that's what this recipe is....a combination of those, wrapped into one.

Crispy Chicken Alfredo Crostini 

Makes about 9 depending on the size of the crostini

1 25 oz package of Tyson Fully Cooked Crispy Chicken Strips
2 cups Fettuccine Alfredo (I used a boxed version for convenience)
9 slices of a baguette, sliced on the diagonal
2 Garlic cloves, whole
1/2 cup diced tomatoes, plus more for garnish
1 tablespoon fresh basil, chopped, plus more for garnish

Toast bread slices in the broiler, turning once,until golden brown. Rub one side of each piece of toast (aka crostini) with a garlic clove. Set aside.

Heat the chicken as directed on the package.

If using Fettuccine Alfredo from a box, cook according to instructions, If you're using your favorite recipe, you'll need 2 cups of prepared Alfredo sauce and fettuccine, combined.

Let the chicken and Alfredo cool slightly. Just before preparing, toss the diced tomatoes and basil into the pasta dish and stir until just combined.

Top each crostini with Fettuccine Alfredo, chicken and then garnish with diced tomatoes and basil.

That's it. If your household is anything like mine, these babies won't last but a minute.


I was not compensated for this post, however Tyson supplied me with a coupons for their product. All opinions are my own.

Fettuccine with Bacon and Kale #InternationalBaconDay

Happy International Bacon Day! 

Bacon is definitely a food to be celebrated. The salty, smokey crispiness seems to satisfy many food cravings all at once. I cringe at the thought of a 1/2 lb burger but wouldn't notice if I noshed on a pound of bacon and realize how much I'd eaten until it was almost gone.

Bacon has taken on a whole new level of popularity in the recent decade. Although it has been a popular and common breakfast food for centuries, it seems that bacon has gone a bit wild in the culinary scene. Not only has it flown from the breakfast plate to the dessert bar (and every meal in between)bacon seems to have found its way into the non-food venue as well.

Bacon has been presented in a rustic manner most of it's life; a slab of meat that's cured and smoked then baked as is and eaten with our hands. We've also experienced it's recent fun side, dipped in chocolate, mixed with ice cream, etc. And even it's silly side, scented candles, air fresheners, and shaving cream. Now it's time to allow it to shine in a more sophisticated manner, as a flavor enhancer rather than having it hog the spot light. Let's appreciate it in it's more grown-up presentation in this delicious dish. With all the crazy things that bacon has been subjected to, it's nice to present it in a more subtle, upscale fashion.

Fettuccine with Bacon and Kale
Printable Version
From the cookbook, Bacon Nation by Peter Kaminsky and Marie Rama

5 slices of bacon, cut into 1/2 inch pieces (cooking shears work wonders with this prep)
Salt
8 oz of kale, center rib removed, leaves coarsely chopped
8 oz fettuccine
Olive oil
3 cloves of garlic, thinly sliced
1/4 tsp crushed red pepper flakes
1/2 cup chicken stock
1/2 cup grated Pecorino Romano cheese, plus more for garnishing
Fresh ground nutmeg for garnishing

Bring 4 or 5 quarts of water to a boil.

While that is going on, cook the bacon in a large skillet over medium heat for about 5 - 8 minutes, until the bacon is lightly browned and most of the fat is rendered. Remove the bacon for the skillet and place on a paper towel lined plate to drain, reserving the bacon fat in the skillet.

Once the water has come to a boil, add salt and the kale. Cook, uncovered for about 5 minutes then using a slotted spoon transfer the blanched kale to a colander to drain.

Return the water to a boil. Add the pasta, stirring to separate and cook until al denta, according to the directions on the package.

Meanwhile, add enough olive oil to the bacon fat in the skillet to measure 2 or 3 TB. Heat for about 30 seconds or so, over medium heat or until the fat begins to shimmer. Add the kale, garlic, and crushed red pepper flakes, tossing to coat. Cook for about 3 minutes, tossing and stirring occasionally.

Return the bacon the skillet along with the chicken stock and let simmer until warm, about a minute or two.

When the pasta is cooked, reserve 1/2 cup of the pasta water. Drain the pasta and return to the pot, over low heat.

Add the kale and bacon mixture to the pasta and toss to combine. Add the cheese and about 1/4 cup of pasta water to thin the sauce as desired.

Serve immediately, garnishing with a bit of freshly grated nutmeg (not much...a little goes a long way) and more grated cheese.

If you don't have, or can't get Pecorino Romano cheese then use Parmesan. While they are not the same, I believe they are similar enough for the dish.

I love the flavors that come together so nicely in this simple dish. The kale (which could be substituted for spinach if cooked in less time) with all of its nutritional value, made me feel like I was being very conscientious about what I was eating. With only 5 slices of bacon in the whole dish, (which serves 3 - 4 people as a main dish) there really wasn't any guilt going on here.  See? We can have our bacon and eat it too. In a more grown-up sort of way.

If you love bacon but feel guilty when you eat it...use it as an accent rather than a side in and of itself and you'll be able to enjoy it's culinary benefits more often.

Garlic Trifecta with Quinoa Pasta and Spinach #NationalGarlicDay

Happy National Garlic Day!

Garlic is wonderful. It's included in most of my dishes. It's one of my favorite ingredients. I can't imagine cooking without it. It's often thought of as a spice, even though it's actually a vegetable. It's health benefits are note worthy: it boost your immune system, contain antioxidants, good for your heart, has anti-inflammatory properties, repels mosquitoes...and the list goes on. Not to mention....the flavor.

Oh, the flavor!!

In honor of one of the most popular vegetables, I am sharing an incredible dish with you that includes garlic that has been cooked 3 different ways....roasted, fried and sauteed. I'm also participating in a blog-wide GIVEAWAY with several other food bloggers who have some amazing garlic recipes (listed below) and we're giving away some fantastic garlic related goodies! Scroll down to participate. Meanwhile, enjoy this dish in celebration of garlic!

Garlic Trifecta with Quinoa Pasta and Spinach
Inspired by Three Garlic Pasta by Martha Stewart

1 head of garlic plus 8 cloves
2 TB olive oil
8 oz quinoa pasta
1/2 cup chicken broth
1/4 cup dry vermouth
1 tsp red pepper flakes
4 cups fresh spinach
Salt and Pepper
Grated Parmesan cheese and chopped fresh flat leaf parsley to garnish

Preheat the oven to 425' F

Wrap the whole head of garlic in tin foil and roast in the oven for about an hour, or until soft. Let cool then slice the head of the garlic off and squeeze out the soft buttery roasted garlic. Set aside.

Cook the pasta according to package instructions, rinse with cold water and set aside.

Take 5 of the 8 garlic cloves and slice into thin slivers, set aside.. Finely chop the remaining 3 garlic cloves.

In a medium skillet, heat the olive oil. Add the garlic slivers and saute until crisp and golden brown, stirring frequently. Watch them carefully as they go from almost done to over done very quickly and you do not want bitter, burnt garlic. Remove with a slotted spoon and set aside.

Add the chopped garlic to the pan and saute over low heat until translucent, about a minute.

Add the creamy roasted garlic, chicken broth and vermouth. Stir to combine. Add the spinach and cook until the spinach has wilted and the liquid has reduced slightly.

Toss in the pasta, red pepper flakes and salt and pepper to taste.

Garnish with the garlic slivers, parsley and grated Parmesan cheese and serve.

Note: if you are sensitive to spicy heat, you may want to reduce the amount of red pepper flakes or omit all together.

Here is a list of some amazing dishes shared by other garlic lovers in our food blogger community:

Black Garlic Chocolate Chunk Ice Cream from girlichef

Caesar Tartlets with Sweet Garlic Butter Crusts from Karen's Kitchen Stories

Easy Garlic Infused Olive Oil from MarocMama

Garlic and Herb Lamb Chops from Healthy. Delicious.

Garlic Bread from My Catholic Kitchen

Garlic Dill Roasted Potato Wedges from From Gate to Plate

Garlic Fried Rice from Crazy Foodie Stunts

Garlic Soup with Cheese & Garlic Olive Crunch Bread from The Not So Cheesy Kitchen

Garlic Trifecta with Quinoa Pasta and Spinach from Peaceful Cooking

Gnocchetti with Asparagus and Garlic-Gorgonzola Sauce from The Spiffy Cookie

Heart Healthy Roasted Garlic Chicken Recipe from It's Yummi!

Roasted Garlic Butter from Basic N Delicious

Roasted Garlic Chicken Pizza Pockets from Cindy's Recipes and Writings

Slow-Roasted Lamb with 40 Cloves of Garlic from Food Lust People Love

Vampire Garlic Dip from Kudos Kitchen By Renee

Giveaway
In honor of National Garlic Day and our love of the stinking rose, we are giving away a Garlic Lovers Prize Pack (valued at over $100) that includes:

The Garlic Farmers' Cookbook

One-year membership to the Garlic Seed Foundation

5 Garlic Button Covers

OXO Good Grips Garlic Press 

The Ultimate Garlic Peeler

Tumbleweed Pottery Garlic Clove Canister Keeper with Vented Lid

Terra Cotta Garlic Roaster

2 Bulbs of Whole Black Garlic

To enter, simply leave a comment on this post (mandatory) answering this question: What is your favorite GARLICKY dish (or one that you'd love to try)?


After you've answered the question for entry into this contest, be sure to record that you did so inthe rafflecopter widget below; doing so will unlock many more optional ways to earn entries.
a Rafflecopter giveaway

This giveaway is open to residents of the Continental USA. Entries will be accepted through 11:59 pm ET on Thursday, April 24, 2014. All entries will be verified. A winner will be chosen from qualifying entries via random draw, and notified via email within 48 hours of the close of this contest. The winner will have 24 hours from the time the email is sent to respond with their complete name and mailing address (no P.O. Boxes). If no response is received within 24 hours, a new winner will be chosen.

Prizes provided by The Garlic Seed Foundation, Food Lust People Love and girlichef. Prizes may vary slightly from images shown and are subject to replacement with comparable items if ones pictured are no longer available at the close of this contest. Items may be shipped separately.

Pesto Mac N Cheese with Italian Sausage

Who doesn't love pesto? (If you're one of them...just don't tell me and we'll remain friends). Every summer, I have mounds of fresh basil from my herb garden that beg to be made into pesto. If you need a recipe, here's mine: Garlic and Basil Pesto

I fill some jars for friends and myself, I then freeze some in ice cube trays (later place in freezer bags) and store it all in freezer, giving me a complete supply for the year.  Besides using it as the usual spread and enjoying it straight up with pasta...what are some ways you enjoy pesto?

I decided to spice up my mac n cheese the other night. This idea was born at the grocery store as I was literally pacing the meat department, trying to spot something that would spark some interest with my taste buds. Italian sausage caught my eye....and a delicious dish was thus born.

Pesto Mac N Cheese with Italian Sausage
Printable Version

8 oz cooked pasta (you want to use something with ridges or holes. I used Riccioli)
8 oz crumbled and cooked Italian sausage (I used hot Italian sausage)
2 TB butter
2 TB all-purpose flour
1 1/2 cups half and half or milk (a bit more if sauce is too thick)
1/2 cup garlic and basil pesto
Salt and pepper to taste
4 oz muenster cheese, shredded
4 oz mozzarella cheese, shredded
1/4 cup Parmesan cheese,shredded (or more if desired) for topping

Preheat the oven to 375' F. Spray a 1.5 quart oven safe dish with cooking spray. Pour the cooked pasta and the cooked sausage into the dish. Stir to combine and set aside.

In a sauce pan, melt the butter over a medium low heat. Whisk in the flour and continue whisking for a few minutes. Don't let the flour get too brown. Slowly whisk in the half and half (or milk if that's what you're using). Continue to whisk until the sauce thickens. Don't let this happen too quickly...you want to cook out the flour taste. Add the pesto, muenster and mozzarella cheeses and stir until melted. Season with salt and pepper to taste.

Pour the sauce over your pasta and sausage, stir just a bit to make sure it's everywhere. Top with Parmesan cheese

Bake for about 30 minutes or until bubbly and slightly browned on top. Let cool for a few minutes before serving. 

This dish can easily be doubled and is sure to please any pesto lover! It's satisfying, flavorful and is bound to ease that oohie-gooie cheese craving that strikes every now and then. 

While you're here....don't forget to enter for your chance to win 1 of 3 

$100 Gift Certificates 

that we're giving away. Check out my previous post for details: 

Homemade Coffee Liqueur for #HandcraftedHolidays 

Tortellini with Pumpkin Alfredo Sauce

I have a new found respect for pumpkin.

And that's saying a lot for someone who doesn't really like pumpkin pie.

I recently discovered a group of bloggers in my area who meet once a month. I have never met another food blogger, face to face. That I know of. (or that I can remember) Do you know how excited I was to attend my first meeting...and meet real live people who are just as obsessed with food and pictures and writing about it all, as I am?

Oh man...I felt like I was going to my first ever party.

Then I found out that everyone needed to bring a dish.

Ok, that's cool.

A pumpkin dish.

Oh...that's....errrrr....challenging.....

Then the nerves set it. What can I bring that will live up to whatever expectations other bloggers have? I certainly don't want to bring the same dish as someone else. I considered my Pumpkin Cheesecake but pushed it to the back of my mind for a bit. Then decided to experiment and see what my other options were.

One of the many dishes that I considered and reviewed was this Tortellini with Pumpkin Alfredo. Although I was skeptical. I mean...I imagined pumpkin pie tossed with tortellini. Not a good visual, or mental taste test. Upon noticing that it only contained 1/2 cup of pumpkin...my reservations lifted a bit and I went for. As in...test run for dinner.

I wonder if my family realize how often they're used as guinea pigs. Or if they care.

(do you see how few ingredients there are?!)

Tortellini with Pumpkin Alfredo Sauce
inspired by Food Network
Printable Version

2 9oz packages of cheese tortellini (I only used a 14oz package. worked fine)
1 TB butter
1 small shallot, finely chopped
1/2 cup pumpkin puree
Pinch of nutmeg (freshly ground if you have it)
1 1/4 cup heavy cream (ya ya, I used whipping cream)
1/4 parmesan cheese plus more for garnish
Salt and pepper to taste
Chopped sage for garnish (ooptional)

Cook the tortellini according to package directions.

In a skillet, over medium-high heat, melt the butter. Add the shallots. Cook and stir until tender, about 2 minutes. Add the pumpkin and nutmeg and continue cooking for another minute, stirring constantly.

Pour in the cream, stirring to blend and bring to a low boil.

While still stirring, reduce heat and continue to cook for another 5 minutes or until slightly thick. Stir in the cheese and cook for another minute, until thick. Season with salt and pepper to taste.

Add the tortellini and garnish with cheese and sage if desired.

Oh man...this dish is subtle in flavor yet rich. Each bite leaves you wanting more. It's so good that I made it again. Less than a week later.

Another bonus: you know how you have that little bit of pumpkin puree leftover from making all your holiday desserts? Well this is the perfect dish for using that up.

But I did not bring this to the food blogger meeting.

Not because it wasn't amazing and delicious. Not because it would shame me in any shape or form.

I didn't bring it because....I had a slight hangover and it didn't sound like it would be very good for brunch. So I brought pumpkin cheesecake which I had made the day before (as a backup plan...just in case).

Thank god no one else brought the same thing. And yes...the food was amazing, as one would expect. I just wish I could've fit everything on the table is this one photo.

BBQ Beef Mac 'N Cheese

This is one of those dishes that kinda sounded odd to me. Intriguing...but I wasn't sure what to expect. I mean...this would require me to mess with an old favorite. After all, there is that saying...if it ain't broke, don't fix it. And people can be picky about their Mac 'N Cheese.

I'm so glad I messed with it.

Why would I even be thinking about doing this, you ask? Well...it all started when I received a jar of Uncle Gary's Gourmet Candied Jalapeno BBQ Sauce that I order from Uncle Gary's Peppers and Pepper Jelly

The minute I got it, I had to do the spoon test. OMG...I was hooked instantly. This stuff is amazing! I'm really picky about BBQ sauce. Not that I'm an expert or anything...but I know what I like. It has the perfect sweet BBQ tang, hint of smoke and a little jalapeno after-burn. And the consistency is perfect! (I can't stand runny BBQ sauce.)

Of course I had it with dinner that night. In an amazing BBQ sammich....

that consisted of fork tender chunks of chuck steak, grilled mushrooms and onions with melted smoked Gouda, the Candied Jalapeno BBQ Sauce of course, all on a toasted bun.

I ate two of them.

And used lots and lots of napkins.

Back to my point....Why would I mess with an American classic like Mac 'N Cheese? Because I wanted to try the sauce in something out of the ordinary. I mean, I knew it would be great on the standard ribs or chicken. And now I know that it's amazing in Mac 'N Cheese!!

BBQ Beef Mac 'N Cheese
Printable Version

5 oz elbow macaroni, cooked according to package instructions, drained
1 cup cooked beef, shredded or cubed
3 TB butter
3 TB flour
1/2 cup heavy cream (or milk)
1/2 cup beef broth
1 cup Uncle Gary's Gourmet Candied Jalapeno BBQ Sauce (or your favorite)
1 cup shredded cheddar cheese (or to taste)
1 1/2 cups shredded pepper jack cheese (or to taste)
Salt and Pepper to taste
1 cup shredded smoked Gouda
1/2 cup cracker crumbs

Preheat the oven to 375' F. Spray an 8" round or square oven safe dish with cooking spray. 

Pour the cooked pasta into the dish. Toss in the cooked beef and set aside.

In a sauce pan, melt the butter over a medium low heat. Whisk in the flour and continue whisking for a few minutes. Don't let the flour get too brown. Slowly whisk in the heavy cream, beef broth and BBQ sauce. Continue to whisk until the sauce thickens. Don't let this happen too quickly...you want to cook out the flour taste. Season with salt and pepper to taste. 

Add the cheddar and pepper jack cheeses and stir until melted

Pour the sauce over the pasta beef mixture and stir until combined. 

Top with the smoked Gouda and cracker crumbs. Place the dish on a baking sheet...just in case it bubbles over. 

Bake for about 30 minutes or until bubbly and golden brown on top.  

Allow to cool for a few minutes than serve.

If you happen to have any leftover, by all means....heat it up and have it for breakfast

BTW...I'm out of Candied Jalapeno BBQ Sauce now. It lasted a whole 3 days. I guess that's what happens when you eat it every night for dinner.

I have more on order. And this time I'm buying more than just one jar.

Thank God!

P.S. Uncle Gary's Peppers and Pepper Jelly is having a sale this weekend (7/13/13 & 7/14/13) Just sayin...

Mac & Cheese and natural Sargento cheese

I can count on 1 hand how many times I've made macaroni and cheese....from scratch. The first time I tried it, (about 20 yrs ago)...I made it using American Cheese. Aaack. I don't know why I even tried that. The only time I eat American Cheese is when it's on a cheeseburger or inside a grilled cheese sandwich. But in my defense, I was young and stupid ignorant.  I tried other various recipes...even one that used velveeta cheese. I think what I was ultimately trying to do was make something that tasted like mac & cheese in the little blue box cuz that's what I grew up on.

Not long ago, my girlfriend showed up for a bbq with homemade mac and cheese and it was wonderful! The first homemade version that I actually enjoyed. Then recently I made the Poblano Mac & Cheese which was a great alternative to the norm.

Through the Foodbuzz Tastemaker program with Sargento, I was able to get some Sargento cheese and pairings.

I love cheese (mild to medium....nutty, buttery kinds. I can't do the stinky cheeses) and I was excited to have the chance to give Sargento the test.

The macaroni and cheese test.

First I had to "cultivate my experience". With the help of the tasting guide that Sargento sent me...I became familiar with the differences between natural cheese and processed cheese through the 4 points explained to me...

1. Look

Sargento's real cheese (medium cheddar) on the left and the processed cheese on the right. You can see the sheen and rubbery appearance of the processed cheese. The sliced Sargento cheddar cheese looks as it would if you had sliced it yourself, not to mention the deep rich color.

2. Touch

I'm sure by looking at the photo above you can imagine how they feel. Now notice in the photo below.....

The processed cheese (now on the left) tore into smooth rubbery pieces while the Sargento cheese broke more than tore.

3. Smell

Have you ever smelled processed cheese? The first thing I smelled was salt. Then nothing. Of course the Sargento natural cheese smelled like....cheese! I mean...it smelled like cheddar cheese. You knew what you were going to experience once it hit your palate. Which leads me to the 4th point...

4. Taste

I tried both cheeses.... alone, with fruit and with wine. Actually....I only tried the processed cheese alone and with wine. Then stopped. No flavor. Bland. Ack. I'm beginning to wonder what it is I like about it on even a cheeseburger. Surely it can't be contributing to the flavor. The Sargento cheese on the other hand was so flavorful that I finished the slice of cheddar and started in on the muenster

I could've just made this my dinner. The smooth salty buttery-ness of the muenster and the nutty, full bodied flavor of the medium cheddar. Even after you finished with the bite...the flavors danced in your mouth...creating the urge for a second (and 3rd) round.

And then came the real test. I mean...what better way to test cheese than to make America's #1 side dish....Macaroni and Cheese

I used a very basic recipe and I reduced it down tremendously. I didn't need a huge casserole dish lying around, threatening my mid-section, if you know what I mean. I ended up with some sauce left over, which I will be saving for later this week to use on some veggies or maybe to pour over a baked potato (cuz I don't feel so threatened by cheese soaked potatoes? Who the hell am I kidding!)

Btw...my girlfriend...Dianna, who brought the mac and cheese to the bbq sent me her recipe. She cracks me up. She warned me..."I don't use a recipe with measurements".  And then proceeds to write:

'Mac N Cheese - Macaroni - Butter, Cheese, Half & Half, flour, salt, pepper. Cook the noodles drain and set aside. Melt butter in a pan and add the flour, salt and pepper to make it like a paste and cook it, add the half and half slowly (and use a whisk so it doesn't lump) till it's like a thick cream sauce. Mix the sauce and cheese with the noodles - Top with cheese and bake until it's golden.'

I just love that woman!

Anyway.... if you can make a basic roux, you can make this dish without measurements. The rule of thumb is...equal amounts of fat (ie: butter) and flour. And enough liquid (ie: milk) until you've reached your desired consistency. If you're not comfortable with a roux...I suggest you practice and get comfortable. It's the basis for so many good things....white sauce, cheese sauce, gravy, etc.

Basic Mac and Cheese (serves 2 - 4...depending on your piggy-ness)

4 oz elbow macaroni, cooked and drained
2 TB butter
2 TB flour
1 1/2 cups half and half (or milk)
Salt and Pepper to taste
5 slices Sargento Medium Cheddar Cheese
5 slices Sargento Muenster Cheese
handful Sargento Mozzarella Cheese
handful cracker crumbs

Preheat the oven to 375' F. Spray a little 7 x 7 oven safe dish with cooking spray. Pour the cooked pasta into the dish and set aside.

In a sauce pan, melt the butter over a medium low heat. Whisk in the flour and continue whisking for a few minutes. Don't let the flour get too brown. Slowly whisk in the half and half (or milk if thats what you have). Continue to whisk until the sauce thickens. Don't let this happen too quickly...you want to cook out the flour taste. Season with salt and pepper to taste. Add the cheddar and muenster cheeses and stir until melted.

Pour the sauce over your pasta. Top with mozzarella cheese and crackers.

Bake for about 30 minutes or until bubbly and browned on top.

 

And there you have it. For me.....the best homemade, basic macaroni and cheese I've ever made. Sargento, with its great tasting natural cheese that melts wonderfully, definitely passed the mac and cheese test. I can only imagine how good it would be in a sandwich or on a burger. No more processed tastelessness for me.

Poblano Macaroni and Cheese

I've recently discovered my love of the poblano chili. With that said, you can imagine my excitement when I found out that our second assignment in our Cook-off and Spotlight of the fabulous cookbook The Homesick Texan, we were making Poblano Macaroni and Cheese.

Over the Labor Day weekend, we invited friends over for food and fun and I knew this dish would be perfect to share with everyone. I'm just glad that our friends are willing and hopefully eager guinea pigs for my kitchen shenanigans.

Before we begin here, let me give you a little heads up.....in the stores here in the states (from what I've read and experienced), fresh poblanos are labeled as pasillas, which in reality (according to Wikipedia) is actually a dried chilaca pepper...and a dried poblano is called an ancho chili. How confusing is all that? Sooo....if you can't find anything in the produce section labeled as a poblano, look for a pasilla.
 

 (you won't see the chiles in there because they were already in the oven roasting)

Poblano Macaroni and Cheese
Printable Version

2 poblano (aka pasilla) chiles
8 oz elbow pasta (2 cups)
2 TB unsalted butter
4 cloves minced garlic
2 TB flour
1 1/2 cups whole milk
1 tsp mustard powder
1/4 tsp cayenne
1/2 tsp ground cumin
1 teaspoon lime zest
1/2 cup chopped cilantro
Salt and Pepper to taste
4 cups grated while cheddar cheese (12 oz)
1/2 cup Cotija cheese

Under the broiler, roast your poblanos until blackened. This will take about 5 minutes per side. And we're not talking about 2 sides. It could be 3 or 4 sides....depending on the shape of your chili. Don't rush the process....but keep an eye on things. While you're at it...make sure you thoroughly enjoy the aroma. It's heavenly. The smokey sweetness of it all......mmmmm

Once they're roasted, stick em in a plastic bag and let 'em steam for a while....say...20 minutes. Remove from the bag and peel off the skin, remove the stem and seeds...

Then cut that roasted baby into 1" long pieces. Set aside.

While all this is going on....cook your pasta according to package instructions. But don't over cook them....maybe a little less than al dente. You don't want pasta paste once everything's said and done. 

About now would be a good time to preheat your oven to 375' and grease a casserole dish. If your pasta is done....pour it into the prepared dish and let it sit there while you make cheese the sauce

Next, you're going to start on your roux. Over low heat, melt the butter, then add the garlic and cook for about a minute tops...I recommend stirring the whole time so your garlic doesn't burn. Burned garlic is rather yucky. Whisk in the flour and cook, while whisking, until it becomes a light toasty brown color. This part is important. The browning of the flour reduces the floury taste. The recipe says about a minute...I did it a bit longer.

Whisk in the milk and stir until it thickens....yet is still "fluid". Remove from heat and stir in the mustard powder, cayenne, cumin, lime zest, cilantro and poblano chiles.

Next, you're going to take half of the shredded cheese

I want to mention here....white cheddar is more expensive than regular cheddar cheese. Feel free to use the orange cheddar instead...or even go half white and half orange if you'd like. It's all good.

Slowly add the cheese to the sauce and stir until it melts and is well combined. At this point, if your sauce is too thick, add a little milk....about a teaspoon at a time. Which I did have to do. If the cheese won't melt because your sauce has cooled down too much....put the pan back on the stove over a low heat.

Pour the sauce over the pasta....

Then top with the remaining cheddar cheese

Bake uncovered for about 20 minutes or until its bubbly and brown. Sprinkle with Cotija cheese and serve

I enjoyed this dish....but I found the lime to be a bit over powering. I think...I may have added too much. I suspect that I added a tablespoons worth instead of the 1 tsp.... but I can't be sure. Next time...I'm going to use less....or I might just use lime juice instead of the lime zest. But it is definitely worth making again. I might take Lisa (the author) up on some of her recommendations for variations...I might substitute some of the cheddar with pepper Jack cheese and maybe add some bacon!! She also recommends topping it with some crushed tortilla chips for a nice crunchy top.....YUM!!!

I do absolutely love the poblano flavor is this dish!

*This post is part of The Homesick Texan Cookbook Spotlight and Cook-Off sponsored by Hyperion and hosted at Girlichef*

Next week....I get to pick my own dish to spotlight. I just have to decide if I'm going to do bread or something sweet. Oh man...just looking through these recipes...my stomach is growling!