Mediterranean Macaroni and Cheese

A delicious and not too unhealthy twist to macaroni and cheese!

Ingredients

course salt and ground pepper 1/4 cup (1/2 stick) butter non-stick spray 1 can (14/5 oz.) diced tomatoes, drained 1/3 cup pitted black olives, chopped 1/2 t. dried oregano 8 oz. whole grain macaroni or shell pasta 1 garlic clove, minced 2 cups milk 8 oz. feta, crumbled

Preparation

1. Preheat oven to 400. Set a large pot of salted water to boil and spray an 8-inch square baking dish. In a small bowl, combine tomatoes, olives, and oregano. 2. Cook pasta 2 minutes less than package directions; drain pasta and return to pot. Meanwhile, melt butter in a medium saucepan over medium. Add garlic; cook until fragrant, 1 minute. Add flour and cook, stirring constantly, 1 minute. Whisk in milk and bring to a boil. Reduce heat to medium-low; simmer, whisking constantly, until sauce thickens, 3 minutes. Remove from heat; whisk in 4 ounces feta. Stir in tomato mixture. Season with salt and pepper. Pour mixture over pasta; stir to combine. 3. Pour pasta mixture into dish and top with 4 ounces feta. Bake until sauce is bubbling and cheese begins to brown, 20 to 25 minutes.

Serve with some delicious cabbage (see previous post)! Sooo good!

*Recipe adapted from Everyday Food Issue 71

-Sarah

Sauteed Cabbage

Okay some of you may be saying, "Cabbage? Yuck!" I can't blame you. Most cabbage served in restaurants is boiled making it gross and bitter and slimy. But cabbage is actually delicious if you cook it right.

Ingredients

1 small head of cabbage or 1/2 of a large head, rinsed and chopped* 2 T. butter salt and pepper

Preparation

1. Heat a large pan over medium heat, then melt butter in the pan. Add the cabbage and saute until it reaches your desired tenderness, about 15-20 minutes. Add salt and pepper to taste.

That's it! It's easy and so delicious!

*A lot of the times the cabbage sold in the grocery store is HUGE. So I will cut it in half and only cook 1/2 at a time. There are several reasons for this. First, half of a big cabbage is more than enough for two people. Secondly, I have a pretty large pan and even half a cabbage is almost too much for it (maybe if you have a wok you could try cooking the whole thing). Thirdly, although you can reheat cabbage and it's okay, it's much better freshly cooked and I would rather save the other half and cook it later in the week than have to microwave it.

-Sarah

Emeril's Chicken-Patty Pockets with Tzatziki Sauce

This is a very flavorful and fresh tasting meal. Not to mention, pretty healthy too!

For the chicken patties:

Ingredients

1 lb. ground dark-meat chicken
2 large egg whites, lightly beaten
1/2 cup plain dried breadcrumbs
1/4 cup finely chopped onion
1/4 cup chopped fresh parsley
1 T. minced garlic
1 t. course salt
1/2 t. cayenne pepper
1/2 t. ground coriander
1/4 t. ground cumin
1/4 teaspoon ground nutmeg
2 T. olive oil
whole grain pita pockets
lettuce, sliced tomatoes and cucumbers, for serving

Preparation

1. Heat broiler, with rack in highest position. In a large bowl, combine chicken, egg whites, bread crumbs, onion, parsley, garlic, salt, and spices and mix until well blended. Line a rimmed baking sheet with foil and drizzle with 1 T. oil. Divide chicken mixture into 8 portions (about 2 1/2 to 3 ounces each) and place on sheet. Shape each into an oval patty and use your hand to flatten slightly. Drizzle 1 T. oil over patties.

2. Broil until lightly browned, about 4 minutes. Flip and cook until cooked through, about 4 minutes more. Serve in pita pockets with lettuce, tomato, cucumber and Tzatziki sauce.

*Recipe from Everyday Food Issue 71

For the Tzatziki Sauce:

Ingredients

4 oz. plain Greek Yogurt
1 cucumber, peeled, seeded and diced
2 T. olive oil
1/2 lemon, juiced
salt and pepper to taste
1 T. chopped fresh dill (or 2 t. dried)
2 cloves garlic, peeled

Preparation

Combine all ingredients in a food processor or blender. Transfer to a separate dish, cover and put in refrigerator for at least one hour.

*Recipe adapted from allrecipes.com

Yum!

-Sarah

Fettuccine with Spinach & Cream

Ingredients

2 T butter

3 T finely chopped or grated onion

1 1/2 cup half & half

8 oz. fresh spinach, stems removed

3/4 t. salt

1/4 t. pepper

1 lb. fettuccine

3 T chopped fresh basil (or 1 1/2 t. dried)

1/2 cup almonds, sliced or slivered

3/4 c. grated Parmesan cheese

Preparation

Melt butter in a large pan. Add onion and cook 2-3 minutes or until soft. Add half and half and bring to a boil, stirring frequently. Cook 2-3 minutes to thicken. Add salt, pepper and basil. Add spinach and cook until wilted, 1-2 minutes longer.

Toss pasta with sauce. Sprinkle with Parmesan.

*this recipe came from Priscilla's mom, Betty - many years ago - it's one of my favorites!

-Sarah

White Bean and Sausage Rigatoni

Ingredients

8 oz rigatoni (I used fusili instead)

1 15-ounce can white kidney (cannelini) beans

1 14.5 ounce can Italian-style stewed tomatoes, undrained

6 ounces cooked smoked turkey sausage, cut into 1/2-inch slices

1/3 cup chopped fresh basil

1/4 cup finely shredded Asiago or Parmesan cheese

Preparation

1. Cook pasta according to package directions. Drain; return pasta to saucepan.

2. Meanwhile, in a large saucepan combine beans, undrained tomatoes, and sausage. Cook and stir until heated through. Add bean mixture and basil to pasta; stir gently to combine. To serve, sprinkle each serving with Asiago cheese.

Enjoy.

*Recipe from Better Homes and Gardens Bridal Edition Cookbook

-Sarah

Sweet Potato Chipotle Soup

*I keep forgetting to take pictures until the food is gone! Sorry about that...I will get better!

Sweet Potato Chipotle Soup

2 tablespoons olive oil
1 medium onion, chopped
Coarse salt and ground pepper
2 teaspoons ground cumin
2 garlic cloves, minced
4 medium sweet potatoes peeled and cut into chunks
1/2 to 1 chipotle chile in adobo, chopped (I used 1)
7 cups low-sodium chicken broth


In a large Dutch oven or heavy pot, heat 1 tablespoon oil over mediumhigh. Add onion, season with salt and pepper, and cook until beginning to brown around edges, about 7 minutes. Add cumin and garlic and cook, stirring, until fragrant, about 1 minute. Stir in sweet potatoes, chile, and broth. Bring to a boil; reduce to a rapid simmer, partially cover, and cook until sweet potatoes can be mashed easily with a spoon, 20 to 25 minutes.

Let soup cool slightly. Working in batches, transfer soup to a blender and puree until smooth (use caution when blending hot liquids). Return pureed soup to pot over low heat and season with salt and pepper. Top soup with sour cream and serve with tortilla wedges, if desired.


From Everyday Food, December 2009

~Lynn

Shrimp and Grits!

Some of South Carolina -- my experimentation that turned out delicious!

Grits:
4 cups water
1 cup grits
1/2 cup grated sharp cheddar cheese
heaping spoon full of sour cream
butter
salt
pepper

Shrimp:
1 medium onion (sliced)
1 medium green pepper (sliced)
4-6 links Andouli sausage (chopped)
As much shrimp as you want! (peeled and devained)
1/2 cup all purpose flour
1/2 cornmeal
1/2 cup milk (or butter milk)
2 tbs white wine
2 cups heavy cream
1 tbs red pepper flakes
1 tsp hot sauce
salt
pepper

Grits:
Bring water to a boil. Whisk in grits, butter, salt, and pepper. Cover and let simmer on low, stiring frequently, until grits are smooth and water is dissolved (about 20-30 minutes). Stir in sour cream and cheese. Salt and pepper to taste.

Shrimp:
Mix together cornmeal, flour, salt, pepper, and red pepper flakes. Let shrimp soak in milk for a few minutes then coat with cornmeal mixture. Set aside. Heat large skillet over medium heat with a few tbs. of olive oil. When skillet is hot, cook sausage until heated through and slightly crispy on the edges. Remove sausage from pan set aside in a medium bowl. Add onion, green pepper, salt, and pepper and cook until tender. Remove from pan and set aside with the sausage. Add shrimp to skillet and cook till just slightly pink (about 2 minutes). Remove from pan and set aside with other cooked items. Add the white wine and using a sauce whisk deglaze the pan (about 5 minutes over medium heat). Whisk in the heavy cream, red pepper flakes, and hot sauce and cook until heated through. Stir in all the previously cooked ingredients. Cover and simmer for about 15 minutes.

Serve over the grits! Last time I cooked this delicious recipe we ate it with broiled asparagus and sweet potato biscuits on the side.

Enjoy! It is okay to really enjoy this one...

Rach

Pimento Cheese

Well... at least my rendition of it!

1/2 lb. sharp cheddar cheese (grated)
1/2 lb. mozzarella cheese (grated)
4 oz. cream cheese (cubed)
1 small shallot, about 1 tsp. (grated)
1/4 cup sour cream
1/4 cup mayonaise (yes, even I have to admit mayo makes it more spreadable)
8 oz. pimintos (drained)
1/4 tsp. garlic powder
1/4 tsp. cayanne pepper
few splashes hot sauce (habanero)
salt
pepper

Mix and Enjoy!!

Few Tips:
1) Buying blocks of cheese and grating it yourself vs. buying already grated cheese produces a smoother consistency
2) Add or take away the ingredients to your liking...
3) Start with less shallot and add as you taste and go -- if you put too much, there is no going back!

Much love my dear foodie friends! Rach

Chicken Lettuce Wraps

QUICK, EASY, AND DELICIOUS!!!

STEP 1: CUT UP YOUR FAVORITE VEGGIES. I CHOSE RED PEPPER, RED ONION, CARROTS, CUCUMBER, AND AVOCADO.STEP 2: COOK AND SHRED YOUR CHICKEN. (I DID MINE IN THE CROCKPOT, BECAUSE I BROUGHT IT WAY ON SALE AND IT WAS ON THE BONE. 4 HOURS ON HIGH FOR 3 HUGE FROZEN CHICKEN BREASTS AND THE MEAT AND SKIN JUST FELL OFF...SO EASY).
MIX CHICKEN WITH MILD SWEET CHILI SAUCE (FOUND ON INTERNATIONAL FOOD ISLE) SALT AND PEPPER. STEP 3: ROLL VEGGIES AND CHICKEN IN LETTUCE LEAF (I HAD TO SETTLE FOR ICEBERG BECAUSE THAT'S ALL THE STORE HAD, BUT BOSTON LETTUCE WOULD BE MUCH BETTER I THINK.) STEP 4: ENJOY WITH YOUR FAVORITE GLASS OF WINE!

VERY INEXPENSIVE MEAL AND GREAT FOR ENTERTAINING WITH LARGE CROWDS!!

LOVE AND MISS YOU GIRLS.... KRISTEN