Thursday, June 30, 2011

Traditional Macaroni and Cheese Recipe



What shouts Americana more than a cheesy macaroni and cheese?!  If you are looking for just a good, tasty macaroni and cheese that everyone is going to love, then this is your recipe.  I actually found 50% reduced fat cheddar cheese and I didn't miss a thing due to the sweetness from the basil, smokiness of the chili powder and the light zing of hot pepper sauce.   

1 package of large elbow macaroni
2 tablespoons of butter
1 yellow onion diced
2 tablespoons of flour
1 1/2 cups of milk
1 tablespoon of dijon mustard
4 leaves of basil shredded
Several dashes of chili powder
Several dashes of hot sauce
1/4 teaspoon of white pepper
8 oz of extra sharp white cheddar, shredded (about 2 cups)
2 oz of mozzarella cheese, shredded (about 1/2 cup)
Salt to taste
2 tablespoons of breadcrumbs

1.  In a large pot add several cups of water to a boil and then add macaroni.  Cook according to the directions on the box, or until al dente.  

2. While the pasta is cooking, you are to start making the cheese sauce. In another large pot, melt the butter under medium heat and then add the onions.  Cook for about 5 minutes or until the onion is soft. 

3.  Add the flour and stir so it is fully covering the onions.  Remove from heat and add milk and stir until everything is fully incorporated.  Add the pot back to the stovetop under medium heat and continue to stir until the mixture begins to thicken.  

4.  At this time add in the mustard, basil, chili powder, hot sauce and pepper.  Remove from heat and then add in the cooked pasta and then the cheeses.  Stir until all the cheese is melted.  Add salt to taste.

5.  Set your oven to broil.  Spoon pasta mixture into a 9x9 inch square pan.  Sprinkle the bread crumbs on top and place on top shelf of the oven for about 5 minutes, or until the breadcrumbs are toasted. 

Wednesday, June 29, 2011

Red, White And Blue Pops Recipe (Strawberry And Blueberry Lemonade Yogurt/Cool Whip Pops)



Perfect and oh so yummy for the 4th of July!  These popsicles combine some of your favorite summertime flavors.  They are creamy, fruity and lemony and nothing but refreshing on a warm summer day.  In my trial run, I used both yogurt (bars to the left ) and cool whip (cup to the right).  I think I like the cool whip ones a little better because once the popsicle starts to melt it tastes like fresh fruit with whipped cream!

1 cup of plain non-fat plain yogurt or fat free cool whip ( I used both in my trial)
1 cup of fresh or frozen strawberries
1 cup of fresh or frozen blueberries
1 cup of 100% lemonade juice concentrate, divided
Popsicle molds or 3 oz paper cups with Popsicle sticks

1.  In a food processor puree the strawberries and 1/2 cup of the lemonade juice concentrate and puree until smooth.  Add this to a separate bowl.  Now add the blueberries to the food processor and the other half of the 1/2 cup of the lemonade juice concentrate and puree until smooth.

2.  Using ice-pop molds layer the strawberry mixture, yogurt or cool whip and blueberry mixture.  Allow popsicles to freeze for about two hours an then insert wooden popsicle sticks.  Freeze for at least 8 hours.

3.  Dip molds into hot water quickly to remove from the mold.   

Sunday, June 26, 2011

Easy Breezy Teriyaki Pork Loin Recipe


Delicious and so simple it's ridiculous!  This is a tasty, very impressive dish is perfect to serve when company is coming over and you don't have a lot of time to prep.  Since the marinade is already made you just have to do a few finishing touches to make it look homemade!  

1 pork tenderloin (about 2 pounds)
1 cup of bottled teriyaki sauce (or purchase pork lion already in marinade)
3 cloves of garlic, diced
2 scallions chopped
2 tablespoons of soy sauce

1.  Add the pork tenderloin, teriyaki sauce, garlic and scallions in a resealable plastic bag.  Seal the bag and marinate in the refrigerator overnight or for at least 8 hours.  

2.  Preheat your oven to 450 degrees.  Place the pork in a glass roasting dish and roast for 40 minutes (for every 1 pound, cook meat for 20 minutes).  

3.  Using an instant-read thermometer test for doneness.  Internal temperature needs to reach 160 degrees.  Remove from the oven and allow it to rest for about 10 minutes before slicing.  After slicing drizzle soy sauce on top and then serve.  

Thursday, June 23, 2011

Simple Italian Flat Beans with Lemon Juice Recipe


I love the taste of fresh green beans in the summer, so I wanted to keep this recipe simple.   Pole Beans are flat and are larger than your typical green bean, so they take a little more time to cook.   However, they are still super easy to make and is a great way to incorporate veggies into your diet.  My italian grandfather grows these in his garden, so I get a little nostalgic when making this recipe!

1 pound of Italian Flat Beans (or pole green beans), ends trimmed
1 tsp of lemon zest
3 tablespoons of extra virgin olive oil
Salt and Pepper to taste
Juice of 1 lemon

1.  Blanch the green beans in a large pot of boiling water until they are tender, roughly about five mintues.  

2. Drain the beans.  Add the oil, juice of one lemon and salt and pepper.  Toss the beans.  Top with the lemon zest and serve.

Wednesday, June 22, 2011

Banana Bread Ice Cream Recipe


Okay, so it's not technically ice cream, but it tastes so good you won't even notice the missing milk and cream!  This is super easy to make, no ice cream maker needed and is a healthy choice when you are craving something sweet.  Plus, you can get your homemade banana bread fix in the summertime, without heating up the house with turning the oven on!  The texture is somewhere between a frozen soft serve custard and a rich sorbet.  I topped mine with candy coated pecans I made a few weeks ago, but chocolate chips would also be a tasty option!

3 overripe bananas peeled
1 teaspoon of vanilla extract
1/2 teaspoon of cinnamon
1 tablespoon of honey 
1 handful of candy coated pecans, chopped
3 tablespoons of mini chocolate chips (optional)

1.  Using a food processor puree all of the above ingredients until the mixture is smooth and fully incorporated.  Add into a bowl and freeze for several hours.  Top with chopped pecans and chocolate chips.  Enjoy!

Thursday, June 16, 2011

Zucchini and Tomato Crostini Recipe



I love cooking with zucchini during the summertime because it reminds me of my grandfather's garden.  It is readily available during this time of year, which means it is usually very affordable.  I got the zucchini I used in this recipe from the produce stand down the road from my house so it was very fresh.  The bright green and red in this recipe makes this a beautiful appetizer that will impress your guests. I love using the sweet basil in this recipe, it balances out the slight bitterness that zucchini typically has.  

1 sliced loaf of french bread
2 tablespoon of extra virgin olive oil
1/4 cup of chopped onions
3 large zucchinis cut into small strips
1 tomato diced
1/2 cup of shredded romano cheese
1 handful of basil leaves torn up
Salt and Pepper

1.  Preheat the oven to 450 degrees.  Heat the extra virgin olive oil in a medium sized skillet.  Add the onions and saute for a few minutes.

2.  Add the zucchini and tomato and cook for about 8 minutes or until slightly soft.  Add the basil and salt and pepper to taste.  

3.  Scoop the vegetable mixture on top of each piece of bread.  Sprinkle each crostini with a little bit of cheese on top.  Bake for 10 minutes and then serve.  

Wednesday, June 8, 2011

Buckin' Berry Lemonade Recipe


This is a perfectly tart lemonade that is perfect for slow sipping and catching up with one of your best friends.  It's super easy to make and it tastes way better than anything from the can.  Plus, the beautiful berry color is hard to beat! 

1/4 cup of lime juice
3/4 cup of lemon juice
1/2 cup of strawberry lemonade mix
1/2 cup of sugar
2 cups of frozen mixed berries
1.5 quarts of water

1. In a food processor blend the mixed berries together.  

2.  In a pitcher add the juices, strawberry lemonade mix, sugar and the mixed berries.  Add about 1.5 quarts of water and stir ingredients together.  If the drink is too sour, add more water and sugar until your liking.  To remove berry seeds pour the drink through a metal strainer before serving and then enjoy!

Tuesday, June 7, 2011

Saddle Up Roast Beef Sammies Recipe



I hope you guys are ready for the horse races this weekend in the Richmond area!  With my Saddle Up Roast Beef Sammies you will be.  This delicous sandwich has a tangy, sweet mango chutney spread that pairs nicely with the summertime.  This is a quick and simple recipe to keep on hand if you are serving any finger foods this season.  Make sure to watch the video below!

1/2 of a french loaf sliced (makes about 8 sandwiches)
1/4 cup of mango chutney
1/2 pound of sliced roast beef from the deli
2 green onions chopped
3 tablespoons of worchestshire sauce
8 triangle slices of swiss cheese
Butter

1.  Take the roast beef and add it to a bowl.  Make sure to individually separate each piece.  Drizzle the worchestshire sauce on top with the green onions and stir so the marinade can evenly distribute on the meat.  (I like to use the thick worchestshire sauce so it doesn't make the bread soggy).

2.  Take two pieces of sliced bread for the sandwich.  On the outer pieces spread butter on it so it will not stick to your pan.  On the two inner pieces spread the mango chutney on it, like mustard. 

3.  Add roast beef and swiss cheese in between two pieces of bread (remember to keep butter sides out).  Set your griddle to medium to medium high for the temperature and add sandwiches.  Grill both sides until toasted and lightly brown.  



Monday, June 6, 2011

Strawberry Stuffed Vanilla Cupcakes with Oreos Recipe (Also Known As Becca Bottoms!)



I made these for my friend's birthday after I learned of  her love for Oreos.  It is a simple vanilla cupcake, with an Oreo bottom, a strawberry stuffed in the middle- all topped off with a fluffy white frosting.  The combination of flavors tastes just like you are eating a strawberry sundae.  If you wanted to skip a step you could use a boxed vanilla cake mix and they would still be just as impresive. 


Vanilla Cupcake Recipe (makes about 24 cupcakes)
2 cups of all purpose flour
1 cup of granulated sugar
3 tsp baking powder
1/2 teaspoon salt
2 teaspoon vanilla extract
1/2 cup of vegetable oil
1/2 cup of milk
4 eggs
1 package of Oreos
Strawberries hulled (smaller the better)

1.  Preheat your oven to 350 degrees.  To a cupcake pan, add liners and place one full Oreo in the bottom to each one.  

2.  In a medium size bowl add the flour, baking powder and salt.  Mix until everything is well incorporated.

3.  In another medium size bowl beat the eggs with the sugar until it is light and starting to foam.  Add in the oil, vanilla extract and milk.  Slowly add dry ingredients and blend until the batter is smooth and fluffy.  Be careful not to over beat the mixture.  

4.   Pour the batter into the cupcake tins- about 3/4 the way full.  Insert into oven and bake for about 20-25 minutes, or until a toothpick insert comes out clean.

5.  While the cupcakes are cooling make the frosting below.

Fluffy White Frosting (this has been adapted by a recipe I have found on yummly.com)
1 1/2 cup of granulated sugar
3 tablespoons of light corn syrup
6 tablespoons of boiling water
3 large egg whites
1 pinch of salt
1 teaspoon of vanilla
1/8 teaspoon of almond extract.

  • Add the sugar, corn syrup and boiling water in a saucepan on medium heat.  (Use a pot that is easy to pour.)  Stir until sugar is completely dissolved (this will happen after it reaches a full boil).  Remove from the heat.

  • In a large bowl beat the egg whites with salt until stiff peaks form.  Slowly pour the hot syrup in a thin stream into the egg whites. Beat until everything is well mixed.
  • Add in the vanilla and almond extract.

  • Continue to beat for about 10-15 minutes or until the icing is stiff.  

6.  Cone out the top of each of the cupcakes.  Place a strawberry inside and then cover with a little bit of cake.  Don't worry if it doesn't completely fit back as it once was, you are going to cover up the top of the cupcake with frosting.  

7.  Spread a heaping amount of frosting on the top of the cupcakes and swirl up to resemble soft serve ice cream.  Top with sprinkles and enjoy!

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