Pepperoni Pizza Sliders

Superbowl weekend is coming up.  Frankly, it wasn't even on my radar until I heard people talking about how this crazy polar vortex that we're going through may result in the game being played on a Saturday...or even a Friday...due to the extreme cold weather.

For those still looking for something quick and easy to put on their Superbowl spread, this ought to do the trick.  Same goes for the uber delicious Hawaian roll ham and cheese sliders.  There's something about mini sammies, melted cheese, and butter that makes for happy people.  Since both can be assembled in advance, you could have them in the fridge ready to bake for whenever that game ends up being.  It's sure to be a hit with your guests!

More Superbowl food ideas:

• Football Snackadium
• Taco Dip
• Mini Corn Dog Muffins
• Blooming Onion with Dipping Sauce

And umm...go...well...yeah.  I don't even know who's playing this year so guess I'm not rooting for anybody in particular!

Pepperoni Pizza Sliders

Ingredients

For the sandwiches

• 3/4 cup pizza sauce 
• 12 Hawaiian rolls 
• 48 slices large deli pepperoni (or 1 lb pepperoni slices) 
• 1 cup shredded mozzarella cheese 
• Sliced onions, green peppers, olives (optional)

For the topping

• 4 tablespoons unsalted butter, melted 
• 1/2 tablespoons onion powder 
• 1/2 tablespoons garlic powder 
• 1/2 tablespoons Italian seasoning
• A few dashes Worcestershire sauce  

Directions

1. Preheat the oven to 350 degrees. 
2. Spread pizza sauce onto both sides of the center of each roll. Place 2 large slices (or a few small slices) of pepperoni and a some shredded cheese inside of each roll. If you want, dress them up with your desired veggies.  Close rolls and put into a large baking dish or heavy cookie sheet so that the sandwiches are touching each other. 
3. In a small bowl, whisk together all of the topping ingredients. Pour evenly over all of the sandwiches, just enough to cover the tops; let sandwiches sit for at least 10 minutes to absorb the butter and seasonings. If desired, sandwiches can be assembled and buttered a day ahead, covered and kept in the fridge until ready to bake. 
4. Cover with foil and bake at 350 degrees for 12-15 minutes or until cheese is melted. Uncover and cook for 2 additional minutes or until tops are slightly brown and crispy. Serve warm. 

Source: Barely Modified from What's Cookin' Chicago

Apple, Brie, and Sausage Pizza on a Pumpkin Crust

Have you ever had a moment where you looked at a recipe and thought "hmmm...this is interesting...different and could it *really* work?".  This was one of those recipes to me when I was searching for a way to use some of my 16 cups of pumpkin puree.  Yes...you read that correctly.  16 cups.  That's enough for EIGHT pumpkin pies and I wasn't about to do that!

When you get over the fact that this is a non-traditional pizza without any sauce and instead think about the ingredients it does have, it starts to make a lot of sense.  Brie and apples aren't anything out of the ordinary.  Sausage is always delicious.  And pumpkin pizza crust?  Just a small departure from pumpkin bread.  Starting to warm up to the concept already, aren't ya? :)

I have to say that I truly fell in love with this pizza.  It has a subtle pumpkin flavor but you can tell it's there by the fun slightly orange color of the dough.  I'm actually starting to formulate a dessert pizza in my head using this crust...

Melty brie.  Need I say more?

Sweet apples and salty sausage meld together to form this unique glaze-like "sauce" on the crust.  And then to finish, instead of arugula I added some fresh sage which left me wanting more with every bite.

It was really quite a delicious Fall treat!  This pizza could make a great Thanksgiving appetizer (cut into smaller rectangular pieces a la Donatos pizza style) or dinner entree.  Please give this one a try.  You won't regret it!

One Year Ago: Spicy Garlic and Ginger Chicken with Green Beans and Smoked Macaroni and Cheese
Two Years Ago: Caramelized Onion Mashed Potatoes
Four Years Ago: Spinach, Sausage and Cheese Manicotti

Apple, Brie, and Sausage Pizza on a Pumpkin Crust

Ingredients

For the Pumpkin Pizza Dough

• 1 1/2 tsp yeast 
• 3/4 cups warm water (~110 F), divided 
• 5 TBSP + 1 tsp brown sugar 
• 1 TBSP unsalted butter 
• 1 tsp salt 
• 3 cups all-purpose flour
• 3/4 cups pumpkin puree

For the Pizza

• Corn meal
• 4 baking apples such as Fuji, Honeycrisp, or Granny Smith
• 4 oz brie 
• 2 spicy Italian turkey sausage links, casings removed 
• 4-6 fresh sage leaves, rubbed and chopped chiffonade

Directions

1. In a small bowl, proof the yeast by combining it with 3/8 cup warm water and brown sugar.  Let sit for about five minutes or until it starts foaming. 
2. Meanwhile, in a small saucepan, combine butter, salt, and the remaining 3/8 cup water. Heat until the butter melts. Let it cool until warm, but not hot. 
3. Pour butter mixture into the yeast mixture and then into the bowl of a stand mixer. Mix the pumpkin puree into the yeast and butter mixtures. Then mix in the bread flour. Using the bread hook attachment, mix the dough on speed 2 for 10 minutes. Cover the bowl with a damp kitchen towel and allow the dough to rise in a warm place until doubled, about one hour. 
4. Preheat oven to 500. Sprinkle some corn meal onto pizza pan.
5. After dough has risen, flour it and shape into a ball.  Stretch into desired size and shape. Place on prepared pizza pan. Bake for 3-4 minutes and remove from the oven. 
6. Meanwhile, cook sausage in a skillet over medium heat, crumbling it up using a spatula. Cut apples into thin slices. Layer onto pizza. Next layer slices of brie onto the pizza. Sprinkle with turkey sausage. 
7. Bake assembled pizza for 10-12 minutes or until bottom of dough is starting to get brown.  
8. Garnish with fresh sage and serve.

Source: Modified from Eats Well with Others as seen on PreventionRD

Hawaiian Roll Ham and Swiss Sliders

These sandwiches have circulated the internet since the beginning of time.  Okay.  Maybe not really but it sure seems like it.  I cannot tell you how many times I have seen them appear on other blogs and always with rave reviews.  I bookmarked this or similar recipes more times than I can count.  So what made me finally break down and make them?  Actually *tasting* them for myself when my cousin-in-law Mandy made them for her annual pool party.

They were like little bites of soft-but-slightly-crunchy buttery Heaven melting in my mouth.  Sweet, salty, delicious.  My husband and I tried to limit ourselves at the party because there weren't that many but when I made it at home?  All bets were off.  The fact that it was doused in butter didn't matter because it just tasted too good.  We devoured three sandwiches each!

Oh and have you ever passionately disliked an ingredient?  Like...pretended to be "allergic" to it because you so vehemently hated it?  My husband is this way with mustard.  He claims that the mere sight or smell of it will make him throw up.  He literally closes his eyes if I'm eating something with visible mustard next to him.  Honey, I'm so sorry to tell you that these sandwiches that you loved so much and even got excited all over again when you saw me photo editing this for my blog...these contain...mustard.

I always feel so guilty and devious when I try to "sneak" forbidden ingredients into our meals but it just goes to show you that what you don't know won't hurt you!  Plus, it'll be great practice for when I have to hide veggies and such in Alex's food ;).

One Year Ago: Chicken Marsala Risotto
Two Years Ago: Roasted Butternut Squash Soup

Hawaiian Roll Ham and Swiss Sliders

Ingredients

• 12 Hawaiian sweet dinner rolls 
• 1 pound thinly sliced deli sandwich ham (preferably honey baked or brown sugar)
• 6 slices Swiss cheese, cut in half
• 1/2 c butter, melted 
• 1 Tbsp poppy seeds 
• 1 1/2 tsp worcestershire sauce 
• 1 1/2 tsp brown or dijon mustard 
• 1 tsp onion powder

Directions

1. Slice the rolls in half to form a bun and place bottoms in baking pan. Layer ham (I folded each slice into quarters and used 2 slices on each roll) and cheese halves on rolls. Replace tops. 
2. Combine butter, poppy seeds, mustard,Worcestershire, and onion powder and mix well. Drizzle over rolls. Refrigerate until butter is firm or overnight. 
3. Cover with foil and bake at 350° for 30 minutes or until cheese melts. Uncover and cook for 2 additional minutes. Serve warm or cold.

Source: Just a Pinch Recipes

Copycat McDonald's Sausage Egg McMuffins

Is anyone else a fan of breakfast?  How about Sausage Egg McMuffins from McDonald's?  I hardly ever eat at McDonald's but I LOVE their Sausage Egg McMuffins.  If I'm feeling really good, I'll even splurge on some hashbrowns.

When it came time to round-out my freezer stash with some breakfasts, I knew I wanted to try to make my own version at home.  What is about to follow is a copycat recipe but honestly, it's such an easy thing to make that I use the term "recipe" loosely.  If you want, you could also leave out the sausage or substitute Canadian bacon or regular bacon.

The hardest part was figuring out how to make a round egg "patty" like they do...because I'm anal and like everything to be round and match.  For that, I used what I had on hand and that was canning bands.  They were slightly smaller than the English muffins but close enough.  I experimented a bit on whether it was better to put them with the thread-side up or down.  In the end, threads up seemed to work better in terms of getting a better spray and containing the eggs (the picture below is from one of my earlier runs but I got better at avoiding spillage over time!).  If you greased your rings well, the eggs should fall out pretty easily but some of them required a little more oomph.  I just separated the crusty parts that stuck to the rings then pushed them out gently with my fingers.

These are totally yummy and I am so grateful to have about 2 1/2 dozen of them stashed away in the freezer. Having a good (and fast, one-handed) breakfast is the key to starting your day off right!

One Years Ago: BLT Corn Salad Wrap
Two Years Ago: Jerk Chicken with Mango Cilantro Relish

Copycat McDonald's Sausage Egg McMuffins

Ingredients

• 12 English muffins
• 12 slices American cheese
• 12 fully cooked frozen sausage patties
• 12 large eggs
• Salt and pepper

Directions

1. Place canning bands with thread side up into a skillet over medium-high heat (or if you have them or want to buy something fancy you can use something like these egg ring rounds).  Spray pan and inside of bands generously with cooking spray.
   
   
   
2. Crack an egg into each band and sprinkle each with salt and pepper.  Use a knife to gently break each yolk so that it spreads out.  Don't worry if the egg spills out of the rings, if you're a perfectionist, you can peel or cut them off later.  Cover and cook through.  When eggs are done, remove the egg-filled ring using tongs and gently push the eggs out of the rings.  Set aside for assembly.
   
   
3. Meanwhile, split your English muffin and place a slice of cheese on the top of each muffin half.  If desired, fold over each cheese corner so that it is the same size as the muffin.  Place a frozen sausage patty on the bottom of each muffin then top with a cooked egg round.  Put the two halves together to form the sandwich.
4. Wrap each sandwich in square of deli paper wrap (or just use parchment paper).  
5. To enjoy now: Microwave sandwich until sausage patty is cooked through, about 45 seconds to a minute.  To enjoy later: Place wrapped sandwiches into gallon sized freezer bags, squeezing out as much air as possible.  When ready to eat, microwave from frozen until heated through, about one minute to 90 seconds.  Flip the sandwich halfway through cooking for more even heating.

Source: Christine's Kitchen Chronicles as inspired by McDonald's

Caprese Burgers with Pesto Mayonnaise

It's Summertime and you know what that means...grilling!  And farm fresh veggies!  Hooray!

With the first red tomatoes of the season rolling in from my CSA farm share I decided to make a very simple burger that would highlight the super fresh flavors.  And when I say "I" made this meal I really mean that I sent my husband outside in the heat to go grill up these burgers :D.  Yet another reason grilling makes the menu...it's group participation from the hubby!

The original recipe called for sliders but we had a pack of leftover pre-made patties so ours were regular sized burgers.  Personally I think it works out better because the size of the tomato and mozzarella is a better match, anyway.  This was a great quick meal that will have you spending virtually no time to make and you can use any extra topper ingredients to make a fast Caprese Salad on the side.  For the salad, just layer the mozzarella, tomatoes, basil then drizzle with extra virgin olive oil and balsamic vineagar.  Season with fresh cracked pepper and sea salt and you're good to go!

Caprese Burgers with Pesto Mayonnaise

Ingredients

• 1 pound ground beef
• Salt and pepper
• Fresh mozzarella, sliced
• 1 tomato, sliced
• Fresh basil leaves
• Burger buns
• 1/2 cup mayonnaise (As usual I used Fat Free Greek Yogurt instead)
• 1/4 cup pesto

Directions

1. Mix salt and pepper into beef (or if using pre-formed patties, season each side of the patty).  Place on a hot grill and cook through, flipping once.  Near the end of the grilling time, add cheese.  Cover grill and cook for a few minutes until the cheese is melted.
2. Meanwhile, mix together the mayonnaise and pesto in a small bowl.  Set aside.
3. Place burger onto bottom half of bun.  Top with tomato and basil.  Spread pesto mayonnaise on top half of bun.  Serve.

Source: I was Born to Cook 

Cherry Cheesecake Bites

Today I wanted to share a simple treat that you can make for your 4th of July celebration.  It literally took me minutes to put together and is a super cute way to celebrate America's birthday.

I've had these Cherry Cheesecake Bites bookmarked for quite some time but to add to the red, white, and blue festivity, I decided to try to dye my graham cracker crumbs blue.  Not wanting them to get too wet I ended up using gel food coloring.  If you attempt it with regular food coloring please let me know how it turns out!  And of course you could make them with naturally colored graham cracker crumbs, too.

I feel like most Fourth of July desserts feature strawberries and while that would be great as well, I went with cherries.  Because is there anything more American than Cherry Pie?

Looking for more ideas Summer recipe ideas for your Independence Day Celebration?

• Summer Strawberry Salad with Poppy Seed Vinaigrette (Panera copycat)
• Firecracker Shrimp
• Pork Sandwiches with Cilantro-Jalapeno Slaw
• Loaded Baked Potato Salad
• Herbed Potato Salad
• BLT Corn Salad Wrap
• My Mother-in-law's Broccoli Salad
• My Mother-in-law's Pasta Salad
• Sweet Beginnings Summer Pasta Salad
• Tomato Basil Orzo Salad
• Red, White, and Blue Cupcakes
• Watermelon Slush

Cherry Cheesecake Bites

Ingredients

• Fresh cherries (or strawberries, raspberries, etc.), washed and dried
• 1/2 block (4 oz) low-fat cream cheese
• 1/2 cup powdered sugar
• Pinch of salt
• Graham cracker crumbs
• Blue gel food coloring (optional)

Directions

1. In a small food processor (love my Cuisinart Smart Stick Hand Blender for this!) or bowl with electric mixer, beat together the cream cheese, powdered sugar, and salt.  Transfer sweetened cream cheese mixture to a small bowl.
2. In a small ziplock bag, add some graham cracker crumbs.  If desired, add a few drops of food coloring then seal bag and mix to combine.  Repeat until desired shade of color is created.  Pour prepared graham cracker crumbs into a bowl.
3. Make sure cherries are dry then dip into the cream cheese then graham crackers.  Repeat until you've dipped them all.
4. Eat and enjoy, taking care not to swallow the cherry pit!

Source: Barely modified from Oh, Bite It!

Mascarpone Pasta with Chicken, Bacon, and Kale

I apologize for being absent lately.  May/June is always a crazy time for me between our anniversary (our 5th was this year!), my birthday, and general Summer craziness.  Add to the mix the impending arrival of our Baby Boy this year and my blogging is unpredictable to say the least.

What makes things extra interesting is that I'm still participating in a CSA share so that means fresh veggies are waiting for me to whip them into something delicious each week.  Spring is greens time and it's always a surprise as to just what kind will come in our box week to week.

I had some leftover mascarpone cheese and so I tweaked a recipe that I found on All Recipes to include some of the gorgeous green kale that we received.  My husband isn't really a fun but when you add bacon, and chicken, and creamy cheesey pasta, he can't really complain.  Of course, if you don't have kale, you could always use spinach as in the original recipe.  This one reminded me somewhat of Macaroni Grill's Pasta Milano.

Two Years Ago: SweetFire Chicken (A Panda Express copycat and one of my husband's favorite) and Sweet Beginning's Summer Pasta Salad
Three Years Ago: Buckeyes
Four Years Ago: Quick and Easy Alfredo Sauce

Mascarpone Pasta with Chicken, Bacon, and Kale

Ingredients

• 3 slices bacon 
• 1 tablespoon olive oil 
• 1/2 cup minced onion 
• 1-1/2 pounds skinless, boneless chicken breast halves, cubed 
• 1/4 teaspoon garlic powder 
• Salt and ground black pepper to taste 
• 2 tablespoons drained and chopped sun-dried tomatoes packed in oil 
• 1 tablespoon prepared pesto sauce 
• 1/4 pound fresh kale (or you can also use spinach)
• 4 ounces mascarpone cheese 
• 1 clove garlic, minced 
• 1-1/2 teaspoons Dijon mustard, or more to taste 
• 1/2 lemon, juiced 
• 1/4 cup milk 
• 1/4 cup grated Parmesan cheese plus additional for topping if desired 
• 8 ounces shaped pasta such as penne, rigatoni, or farfalle. 

Directions

1. Bring a large pot of lightly salted water to a boil. Cook pasta according to package directions to al dente.  Drain and set aside.
2. In a large skillet over medium-high heat, cook bacon, turning occasionally, until evenly browned, about 10 minutes. Alternatively, follow the directions on the package for microwave cooking.  Drain the bacon on paper towels and crumble when cooled.
3. In the same skillet, heat olive oil over medium heat.  Add crumbled bacon and onion and cook until the onion is translucent, about 5 minutes. Add chicken and season with garlic powder, salt, and black pepper. Cook and stir until chicken is no longer pink inside and lightly browned outside, about 10 minutes. Add sun-dried tomatoes and pesto; stir in kale and cook until wilted, stirring constantly. 
4. In a saucepan over medium heat, mix together mascarpone cheese, 2 cloves of garlic, Dijon mustard, lemon juice, and milk. Cook until smooth and bubbling, stirring constantly, about 5 minutes; stir in 1/2 cup Parmesan cheese until cheese has melted, 2 to 3 more minutes. Pour sauce over chicken and bacon mixture. Season with additional salt and/or pepper if needed.
5. Gently fold pasta into chicken mixture and transfer to a serving bowl. Sprinkle with additional Parmesan cheese if desired.

Source: Slightly modified from All Recipes

Grilled Cheese Donut

Happy National Grilled Cheese Day!

Today I'm sharing a sight to behold.  It's no ordinary grilled cheese.  It's an entree...no...it's a dessert.  It's a grilled cheese DONUT!

Instead of bread, the cheddar cheese is sandwiched between two Krispy Kreme doughnuts.  It's sweet, it's savory, it's one of the most amazing inventions ever.  I like to use Krispy Kremes because they have the softest and fluffiest melt-in-your-mouth texture but any yeasted glazed doughnut will work.  I'll admit I was pretty grossed out when I realized I was buttering a glazed doughnut but how else are you supposed to get that signature grilled bread texture?

The credit for the concept goes to Tom+Chee, a local Cincinnati joint that specializes in a menu of just grilled cheese and tomato soup!  It's now nationally known after being featured on Man v. Food and Amazing Eats.

What's your favorite grilled cheese?

Also, have you entered my 4th blogiversary giveaway?  4 prizes at stake and the rafflecopter ends soon!

Two Years Ago: Banana Split Cupcakes and Chinese Steamed Fish
Three Years Ago: Blueberry Citrus Cake
Four Years Ago: Crockpot Turkey and Cake Balls (Truffles)

Grilled Cheese Donut

 
Ingredients

• Glazed doughnut (I prefer Krispy Kreme brand)
• Unsalted butter
• Sliced sharp cheddar cheese
• Salt

Directions

1. Heat a large skillet or griddle on the stove.
2. Cut doughnut in half and lightly butter each side on the non-glazed surface.  Place one doughnut half butter side down then top with a slice of cheese (on the glazed side) and then sprinkle with a crank of freshly ground sea salt (a small pink of regular salt will also work).  Place the other doughnut half on top.  The buttered sides should both be facing outward.
3. Grill on heated skillet or griddle. Flipping and removing when desired doneness is achieved and cheese is melted.
4. Enjoy hot!

Source: Inspired by Tom + Chee

Chicago-Style Deep Dish Pizza

It was our turn to host dinner club and we chose to bring back an oldie but goodie theme...Restaurant Copycats!  Last time we contributed Outback's Blooming Onion with Dipping Sauce and as a bonus I made some Clone of Cinnabon cinnamon rolls.  Our friends made Carraba's Chicken Bryan, P.F. Chang's Chicken Lettuce Wraps among others and it was by far one of the best dinner clubs because it was like having the best of what every restaurant had to offer.

Oddly enough, when it came time to pick the main dish that I was going to serve, I was at a loss as to what to make!  So I asked my wonderful facebook fans for advice.  Fans suggested everything from Cheesecake Factory's Cajun Chicken Pasta to Olive Garden's Chicken Scampi to Outback's Alice Springs Chicken and more.  All excellent ideas and then it dawned on me that there was one recipe I had bookmarked long long ago that I kept seeing on multiple websites and that would fit the bill.

Chicago-Style Deep Dish Pizza made famous by restaurants like Uno's Chicago Grill and Giordano's and Lou Manalti's.  There's even local takes such as Chi-nnati's Chicago-Style Pizza in Cincinnati.  Now, I won't get into an argument on whose pizza is best, whether Chicago-style means just deep dish or stuffed, or whether corn meal goes IN the crust or not because in the end, all that matters is that this particular recipe is pretty awesome!

I created one cheese pie and another with pepperoni.  There are a number of pizza aficionados in the group (with my husband and our friends Daniel and Scott).  The boys agreed this was pass-along-the-recipe-please worthy pizza and better than some of those that we bought in restaurants.

First of all, I LOVE that it uses a plain 9-inch round cake pan to make this.  No fancy equipment needed!  The crust is thick, buttery, and full of airy pockets from the laminating process (don't let it scare you and check out step-by-step photos in Brown Eyed Baker's post; it's easier than it seems!).  The simple homemade sauce is chunky and full of flavor.  And the cheese, well, you cannot go wrong with cheese and I was told this was just the right ratio of crust to cheese to sauce for a deep dish pizza.

Tomorrow is my 4th blogiversary so come back for a sweet (literally!) recipe and giveaway in celebration.  Then on Friday, I pay homage to National Grilled Cheese Day with another recipe copycat that is so radical you won't want to miss it!

In the meantime, if you can't get enough copycat recipes, be sure to check out my copycat label!  I make sure each post is tagged with key words to make it easier for you to find recipes with similar ingredients and/or themes.  You can find these tags at the bottom of each post or the full list can be found on the right side bar below the Archive section.


Chicago-Style Deep Dish Pizza

Ingredients

For the Dough:

• 3 1/4 cups all-purpose flour
• 1/2 cup yellow cornmeal
• 1 1/2 teaspoons salt
• 2 teaspoons sugar
• 2 1/4 teaspoons instant yeast
• 1 1/4 cups water, room temperature
• 3 tablespoons unsalted butter, melted
• 4 tablespoons unsalted butter, softened
• 1 teaspoon + 4 tablespoons olive oil, divided

For the Sauce:

• 2 tablespoons unsalted butter
• 1/4 cup grated onion
• 1/4 teaspoon dried oregano
• 1/2 teaspoon salt
• 2 garlic cloves, minced
• 1 (28-ounce) can crushed tomatoes
• 1/4 teaspoon sugar
• 2 tablespoons coarsely chopped fresh basil
• 1 tablespoon olive oil
• Freshly ground black pepper, to taste
• Crushed red pepper, to taste (optional)

For the Toppings:

• 1 pound (4 cups) mozzarella cheese, shredded
• Pepperoni, Italian sausage, mushrooms, onions, green peppers...whatever you want to add inside if you like to load your pizza with toppings.  Personally, I'm a purist!
• 1/4 cup grated Parmesan cheese 

Direction

1. To Make the Dough: In a large bowl, whisk together the flour, cornmeal, salt, sugar, and yeast. Add water and melted butter.  Using a dough hook, mix on low speed until fully combined, 1 to 2 minutes.  Scrape down the sides and bottom of the bowl occasionally if needed.  Increase speed to medium and knead until dough is glossy and smooth and pulls away from sides of bowl, 4 to 5 minutes. If you do not have a mixer, you could use a food processor or knead by hand. Coat a large bowl with 1 teaspoon olive oil. Transfer dough to bowl and turn to coat in oil. Cover tightly with plastic wrap and let rise at room temperature until nearly doubled in volume, 45 to 60 minutes.
2. To Make the Sauce: While dough rises, melt butter in a medium saucepan over medium heat. Add onion, oregano, and salt; cook, stirring occasionally, until liquid has evaporated and onion is golden brown, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in tomatoes, sugar, and crushed red pepper flakes if desired.  Increase heat to high and bring to a simmer then lower heat to medium-low and simmer until reduced to about 2½ cups, 25 to 30 minutes. Remove the pan from the heat then stir in the basil and olive oil.  Season with salt and pepper.
3. To Laminate the Dough.  Turn the dough out onto a clean dry work surface and roll into a 15x12-inch rectangle. Spread the softened butter over the surface leaving a ½-inch border along the edges. Starting at the short end, roll the dough into a tight cylinder. With seam side down, flatten the cylinder into an 18x4-inch rectangle. Cut rectangle in half crosswise. Working with one half, fold into thirds like a business letter; pinch seams together to form ball. Repeat with remaining half. Return balls to oiled bowl, cover tightly with plastic wrap, and let rise in refrigerator until nearly doubled in volume, 40 to 50 minutes. Meanwhile, adjust oven rack to lower position and preheat oven to 425 degrees F.
4. To Bake the Pizzas: Coat two 9-inch round cake pans with 2 tablespoons olive oil each. Transfer 1 dough ball to work surface and roll out into a 13-inch circle. Transfer dough to the pan by rolling the dough loosely around a rolling pin and unrolling into pan. Lightly press dough into pan, working into corners and 1 inch up sides. If dough resists stretching, let it relax for 5 minutes before trying again. Repeat with remaining dough ball.
5. For each pizza, sprinkle 2 cups mozzarella evenly over surface of dough. If you're using any toppings, layer them now on top of the cheese. Spread 1¼ cups tomato sauce over the cheese (or toppings) and sprinkle 2 tablespoons Parmesan over sauce. 
6. Bake until crust is golden brown, 20 to 30 minutes. Remove pizza from oven and let rest 10 minutes before slicing and serving.

Source: Cook's Illustrated, January-February 2010 as seen on and adapted by Brown Eyed Baker

Asparagus and Ham Stuffed Potatoes

Have you ever cooked a meal using just your microwave?  No, I'm not talking about TV dinners here.  I'm talking about a home-cooked from scratch meal.

Today's recipe was the perfect way to use up my remaining Easter ham meat and it was sooooo easy because it was made (almost) entirely in the microwave.  If you don't have leftover ham, you could easily use lunch meat, ham steak, or buy some of that pre-diced ham.  The whole meal is on the table in about 30 minutes and has a good mix of carbs, veggies, meat, and dairy.  Talk about getting in the entire food pyramid!

Honestly I was surprised by how much I loved these.  Just like these potatoes looked visually bursting at the seams, they were also bursting with powerful flavor bits.  I can only imagine the possibilities of this base recipe with other fillings - cheddar, broccoli and chicken; steak, caramelized onions, and blue cheese?  Oh the possibilities of quick, wholesome meals are endless!

I made a few modifications.  The biggest being substituting Greek yogurt for the sour cream.  The nutritional swap is awesome and your tastebuds won't know the difference.  I added more of it and the cheese because I love a creamy potato. For an extra punch, I added parmesan to the topping.  Divine!

Two Years Ago: Spaghetti and Meatballs
Three Years Ago: It was a breakfast themed dinner club with Country Fried Steak and a Belgian Waffle Bar with Strawberry Topping, Pancake Syrup, and more then rounded out with easy Bacon Egg and Toast Cups.

Asparagus and Ham Stuffed Potatoes

 Ingredients

• 4 medium russet potatoes (about 8 ounces each) 
• 1/2 bunch asparagus, trimmed of woody stems and cut into 1/2-inch pieces 
• 1 cup diced ham 
• 3/4 cup fat-free Greek yogurt
• 1 cup shredded Swiss cheese, divided
• 4 Tablespoons shredded parmesan cheese
• 1/2 cup chopped fresh chives or green onions, divided 
• 1/4 teaspoon salt 
• 1/4 teaspoon white or black pepper 

Directions

1. Use a fork to pierce potatoes all over. Microwave on MEDIUM, turning the potatoes once or twice, until soft, about 20 minutes. 
2. Meanwhile,steam asparagus in a steamer basket on the stove until just tender, 2 to 3 minutes. 
3. Combine the steamed asparagus with ham, Greek yogurt, 3/4 cup Swiss cheese, 6 tablespoons chives or green onions, salt and pepper in a bowl. 
4. When the potatoes are cool enough to handle, cut off the top third then gently scoop out the flesh, leaving enough to keep the sides intact; Combine with the ham mixture.
5. Place the potato shells in a microwave-safe dish and evenly divide the ham mixture among them. (They will be very well stuffed.) Top each stuffed potato with 1 tablespoon of the remaining Swiss cheese and 1 tablespoon of the Parmesan.
6. Microwave on HIGH until the filling is hot and the cheese is melted, 2 to 4 minutes. Garnish with the remaining chives or green onions.  If desired

Source: Modified from Eating Well

Recipe Swap: Open-Faced Chicken Feta Gyros

There have been a few things that I've been craving during pregnancy: spicy tuna rolls (and sushi in general), reubens, frozen Greek yogurt, and gyros.  So when I received A Seasoned Greeting's blog for the swap, I was super excited to find these gyros.  Even better was that it used only 1/2 a pita since I'm trying to limit my carb intake right now in the event that I have gestational diabetes.

Because it's still (literally) freezing out, I was excited to use my new grill pan that my husband got me for Christmas.  It worked like a charm and created these gorgeous grill lines on the chicken.  The only thing I'm not so sure about is how to clean it.  I really should have oiled the pan first because I got some nice charred bits stuck to my now not-so-new and now extra-seasoned grill pan.

Now, it wasn't until I was sitting down to blog about this recipe that I made a *really* similar one many years ago. No matter, it didn't make this version any less delicious and it certainly fulfilled one of my cravings so thank you, Catherine!

Thank you to Sarah at A Taste of Home Cooking for being our awesome What's Cooking swap hostess and be sure to check out the rest of the group's collection in the blog hop, below.  You never know what great recipes you'll find!

Two Years Ago: Swedish Meatballs

Open-Faced Chicken Feta Gyros

Ingredients

For the Tzatziki sauce

• 1 cup plain Greek yogurt
• 1 regular cucumber, peeled and seeded
• 1 teaspoon minced garlic
• Salt and pepper
• Squeeze of fresh lemon juice

For the Chicken

• 2 chicken breasts, cut into slices
• 2 teaspoons minced garlic
• 2 tablespoons lemon juice
• 2 tablespoons extra virgin olive oil
• 1 teaspoon Greek seasoning
• 2 teaspoons dried oregano
• Salt and pepper to taste

For Assembling

• Whole wheat pita bread
• Fresh tomatoes, seeded and diced
• Red onion, sliced thin
• 1/4 cup crumbled feta cheese (I like the cracked pepper variety!)

Directions

1. Shred the cucumber. Wrap in a towel or cheesecloth and squeeze to remove as much water as possible. Mix together the yogurt, shredded cucumber, garlic, salt and pepper to taste, and lemon juice. For best flavor, allow the flavors to meld overnight.
2. In a gallon sized zipper bag, mix together the garlic, lemon juice, olive oil, Greek seasoning, oregano, salt and pepper.  Add chicken slices and set aside.  For best flavor, marinate overnight.
3. Cut the chicken breast into slices and cook in a grill or fry pan over medium heat until cooked through.
4. To assemble, place 1/2 of the whole wheat pita bread on the plate. Top with chicken, tzatziki sauce, feta cheese, diced tomatoes and sliced onions.

Source: Slightly modified from A Seasoned Greeting

Philly Cheesesteak Sloppy Joes

I've had this recipe bookmarked for quite some time now.  It's one of Sarah's most popular recipes and now I understand why.  Not only is it a great weeknight meal but the flavor is one that the whole family will love, too.

Have you ever noticed that ground beef pretty much never comes in one pound packages unless you buy the rolls?  I always end up with 0.1, 0.3, and so on pounds of beef leftover and then I end up freezing it.  Eventually, I have enough collected to create another meal and that's where this recipe came in.  To stretch my ground beef further, I "beefed" it up with some mushrooms.

Then, to add more zest and to further copycat a flavor I love at my favorite Philly Cheesesteak joint, Penn Station, I substituted some tangy banana peppers for the green bell peppers.  Last but not least, I found the filling juices to be a bit too runny so I recommend to reduce the beef stock.  It was also lacking in flavor to me.  Maybe it's the type of steak sauce I used?  Sarah recommends A-1 but all I had was generic store-brand sauce.  I amped mine up by adding additional steak sauce, Worcesteshire sauce, and garlic powder.  All of these changes are reflected below.

If you want to simplify the recipe further, you could always put provolone cheese slices directly on top of the filling instead of creating the sauce but it's not nearly as melty this way and you can't go totally crazy with the cheese like I did.  But either way, go ahead and dig in...these are super sloppy and I recommend a fork!

Two Years Ago: Pierogi and Kielbasa Bake - Another easy weeknight meal.

Philly Cheesesteak Sloppy Joes

Ingredients

For the Filling

• 3/4 pound lean ground beef
• 1 softball-sized onion, chopped
• 1/2 green bell pepper, chopped
• 1/3 cup banana peppers, chopped
• 4 ounces mushrooms, chopped
• 3 Tablespoons steak sauce
• 1 teaspoon Worcesteshire sauce
• 1/2 teaspoon garlic powder
• 3/4 cup beef stock
• Salt and ground black pepper, to taste

For the Cheese Sauce

• 1 Tablespoon butter
• 1 Tablespoon flour
• 1 cup milk
• 1 cup (4 ounces) provolone, shredded (I used 5 slices of pre-sliced smoked provolone)

For Serving

• Rolls or buns of choice
• Mayonnaise (optional)

Directions

1. In large skillet over medium-high heat brown the ground beef, about 5-6 minutes. Drain the majority of the grease then add the onion, green pepper, banana pepper, and mushrooms and cook another 3-4 minutes, until the vegetables start to get tender. 
2. Stir in the steak sauce, beef stock, Worcestshire sauce, and garlic.  Season with salt and pepper to taste then bring up to a simmer and cook about 2 minutes. 
3. Split open rolls and remove most of the soft insides, leaving a bed to hold the meat mixture. Toast the rolls and set aside. 
4. While the meat is cooking, melt the butter in a medium-size pot over medium-high heat. Stir in the flour and cook about 1 minute until foaming. Whisk in milk, bring up to a simmer and let thicken slightly, about 2 minutes. Turn off heat and stir in the cheese.  Continue to stir until melted through. 
5. To serve, smear some mayonnaise on the top of the rolls.  Place a scoopful of the meat mixture onto the bottom of the rolls, then top with the cheese sauce and replace the top of the roll.

Source: Modified from A Taste of Home Cooking

Bravo's Lemon Shrimp Florentine Pasta

It's no secret that BRAVO! Cucina Italiana is one of our favorite Italian restaurants.  Imagine my delight when I found Bravo recipes direct from the source so that I could make it at home!  And, it's designed as 2 servings so it's perfect for my husband and I to have "date night in" :).

One of my recent favorite dishes to order is their Lemon Shrimp Florentine Pasta.  The menu describes it as "sauteed shrimp tossed with tomatoes, Boursin, spinach, Feta, and linguine in a creamy lemon sauce".  I just call it delicious.  It's slightly tart and tangy, a bit creamy, and a treat for the taste buds.  Perfect for Lent or any other time you want restaurant quality pasta at home!

Looking for other Christine's Kitchen Chronicles tested Bravo copycat recipes?  Try:

• Pasta Bravo - Their signature dish and you'll be shocked that it's so surprisingly easy!
• Mock Bravo Insalata Della Casa - It's my husband's favorite salad and the perfect way to start any meal.

Any other reader copycat recipe requests, Bravo or otherwise?

Three Years Ago: Jalapeno Cornbread Whoopie Pies, Awesome Slow Cooker Pot Roast, and Peanut-Butter Oatmeal Chocolate Chip Cookies

Bravo's Lemon Shrimp Florentine Pasta

Ingredients

• 1/4 lb Linguine (I felt it was a bit saucy and would recommend at least 1/3 lb)
• 2 Tbsp olive oil
• 1/2 lb shrimp, peeled and deveined
• 1 tsp garlic, chopped
• 1/4 cup grape tomatoes, halved
• 1/2 cup vegetable stock
• 2 tsp freshly squeezed lemon juice
• 2 Tbsp roasted garlic, pureed with oil (I roasted my own homemade roasted garlic and then mashed it up.  There wasn't a lot of oil)
• 4 Tbsp crumbled Feta cheese, divided
• 2 Tbsp Boursin cheese (I used cream cheese)
• Salt and pepper to taste
• 2 Tbsp butter
• 1 cup fresh spinach leaves
• 2 Tbsp toasted bread crumbs

Directions

1. Cook pasta to al dente according to package directions.  Set aside and keep warm.
2. Heat oil in a large saute pan on medium heat.  Add shrimp and cook slowly for 2 minutes.  Add chopped garlic and tomatoes and cook for 30 seconds more.  Add vegetable stock, lemon juice, roasted garlic, and 2 Tablespoons each of Feta and Boursin cheese.  Bring to a simmer.  Season with salt and pepper to taste.  Add butter and cook to a sauce consistency.  Add spinach and cooked pasta to pan.  Stir to combine.
3. Divide into two serving plates.  Garnish each plate with 1 Tablespoon of Feta cheese and 1 Tablespoon of toasted bread crumbs.

Source: BRAVO! Cucina Italiana

Guest Post: Peanut Butter Cup Brownie Bottom Cheesecake

Happy day after National Peanut Butter Day!  In retrospect, I should have shared this post yesterday but it wasn't until it was too late that we realized this day even existed.  How in the world my peanut butter loving husband missed the "celebration" of his favorite food beats me!

Regardless, here's a recipe in honor of that special day.  It's a guest post by my husband and there's both photo documentation and me vouching for the fact that he indeed made this cake ALL BY HIMSELF.  Yes, even the decoration of the cake!

Chocolate chips and peanut butter chips and Reese cups, oh my!

One of my Facebook fans asked if he cleaned up his own mess, too.  And the answer is YES!  In fact, my husband is so sweet he often cleans up after me while I'm cooking up a storm in the kitchen.  Am I a lucky gal or what?  Sorry ladies, he's taken ;).

I followed the original directions to the ganache which yielded wayyy more
drizzle than was needed.  And hey, you can't let good ganache go to waste!

Here's Chris' post and review.  He's pretty excited to be in charge of desserts now because it means he gets to make what  HE likes.  Which...of course is all things peanut butter and chocolate!

My two favorite flavors are: peanut butter and chocolate. Combine them - and it becomes exponentially better! That's also what makes Reese's my favorite candy. Combine Reese's with chocolate brownies, peanut butter cheesecake - that's what I call a dessert! I found this recipe and decided to venture into baking some of my favorite desserts since at some point Christine might get sick of making them! I made this for our friend's Christmas get-together. There was a dessert competition and I won "Best Presentation"! Everyone also agreed that it was very good tasting as well. It was quite a bit of work but it was worth it!

For those that are wondering, you don't actually want to know how many calories are in this thing.  Just close your eyes, eat, and ENJOY!  But then again, did you REALLY think it would be remotely healthy given the name and ingredients?  Yeah didn't think so.

Peanut Butter Cup Brownie Bottom Cheesecake

Ingredients
For the Brownie Crust

• 6 Tablespoons Unsalted Butter, melted + Extra for greasing
• 1-¼ cup Sugar
• 1 Tablespoon Vanilla Extract
• 2 whole Eggs
• 1 cup + 2 Tablespoons Flour
• ⅓ cups Unsweetened Cocoa
• ½ teaspoons Baking Powder
• ½ teaspoons Salt
• 1 cup Semi-Sweet Chocolate Chips
• 1 cup Peanut Butter Chips
• 6 whole Peanut Butter Cups, Cut Into Quarters

For the Cheesecake Filling

• 2 pounds Cream Cheese, Softened
• 5 whole Eggs, Room Temperature
• 1-½ cup Brown Sugar, Firmly Packed
• 1 cup Smooth Peanut Butter
• ½ cups Whipping Cream
• 1 Tablespoon Vanilla Extract

For the Decoration

• 1/4 cups Whipping Cream
• 1/2 cup Semi-Sweet Chocolate Chips
• 1/2 cup Peanut Butter Chips
• 7 Peanut Butter Cups, Cut In Half

Directions
For the Brownie Crust:

1. Heat oven to 350°F. Grease a deep 9-inch Springform pan with extra butter. (We use this one from Wilton.  It is 9" diameter and nearly 3" tall.  If you use one any smaller, you'll need to reduce the cheesecake filling or it will overflow!  It's a tight fit to begin with...ours barely fit!)
2. Stir together butter, sugar and vanilla in large bowl with spoon or wire whisk. Add eggs; stir until well blended. Stir in flour, cocoa, baking powder and salt; blend well. Spread in prepared pan.
3. Bake 25 to 30 minutes or until brownie begins to pull away from side of pan. Meanwhile make cheesecake layer (see step #1 below).
4. Immediately after removing brownie from oven, sprinkle milk chocolate chips, peanut butter chips and peanut butter cups over brownie surface. Spoon cheesecake mixture over chips. Turn down oven 325° and continue with cheesecake filling step #2 below.

For the Cheesecake Filling:

1. Beat cream cheese in bowl of electric mixer until smooth. Add eggs, one at a time, beating well after each addition. Add sugar, peanut butter and cream; mix until smooth. Stir in vanilla. Pour filling into prepared crust.
2. Double-wrap Springform pan with aluminum foil to prevent water seeping in. To do this, cut a large square of foil and place the pan in the center.  Wrap the foil up the sides so that the seam of the pan bottom and springform side is covered.  Leave the top uncovered. Place Springform pan into a larger baking pan. Pour hot water into the larger pan so that the water comes 1 inch up the sides of the Springform pan.
3. Bake at 325 degrees 1-1/2 hours, or until firm and lightly browned.
4. Remove from the oven and allow to cool on a wire rack for one hour. Run a knife along the edge of the cake to loosen it from the pan somewhat. Refrigerate for at least 4 hours before decorating. I tend to make cheesecakes a day ahead to let things set.
5. Remove cake from pan and put on a pretty plate.

Chris' Cheesecake tip: to get the cake off you just need to heat up the bottom of the pan a bit and the cake should come off easily. I remove the sides, then hold the pan over a burner on my stove – set to LOW – for about 15 or so seconds. Then run a long cake spatula under the cake and it should slip easily off the pan. Just be careful – the bottom of the cake is now very slippery.

For the Decoration:

1. Bring whipping cream to boil in a small saucepan.
2. Remove from heat and add semi-sweet and peanut butter chips. Stir, stir, stir until melted and smooth.
3. Drizzle over cake and then add peanut butter cup halves around the edge of the cake.

Chris' Decoration tip: I dipped the cut edge of the peanut butter cups into the ganache before placing it on the cake.  This served as a sort of "glue" to hold the decorations in place!

Source: Slightly modified from Erika at Tasty Kitchen

Balsamic-Honey Glazed Roast Beef Sandwiches with French Dip

Oh my god this is without a doubt the best sandwich I have EVER eaten!!!  And it's a crockpot recipe so dinner was on the table in under 15 minutes which was perfect since my husband had to eat early in order to digest before his running group training session.

I'm a fan of French Dip Sandwiches but this juice and the balsamic-honey glaze brings this particular version to a whole new freaking level.  I mean it is phenomenal!  I literally inhaled my dinner and had to refrain from eating a second sandwich.  Then, I rushed to my computer to blog about it because keeping this recipe from you would be a crime.

The au jus dip juice is full of yummy beefy and slightly acidic flavor (from the balsamic vinegar).  The beef is incredibly tender and sopping in the flavored juices.  The cheese is perfectly melty and the glaze just puts everything over the top with its syrupy sweet sour perfection.  I used rye hoagie rolls as my bread and wish I had used something a little more substantial because the tender bread wanted to fall apart under the weight of the beefy goodness as I drenched it with dip juices.  The cheese acted a bit like glue as it precariously held the sandwich together!

Yep.  My mouth is still watering a bit as I write this post.  I cannot wait to eat the leftovers for lunch  tomorrow!

PS:  Happy Birthday, Mom!  I love you!

Two Years Ago: Cheddar Cauliflower Soup

Three Years Ago: Sushi, Zuppa Toscana, and Sun-Dried Tomato, Basil, and Parmesan Muffins

Balsamic-Honey Glazed Roast Beef Sandwiches with French Dip

I was so eager to eat this sandwich that I smooshed my two halves together
before I realized  the photo would look way better if I kept it open...
hence the onions and some beef stuck to the cheesy side.  Oops!

Ingredients

For the Sandwiches

• 6 sub rolls (I love rye!)
• 1 recipe Balsamic Slow Cooker Beef with Onions (recipe below)
• 6 slices provolone cheese
• Mayonnaise (optional)
• Balsamic Honey Glaze (recipe below)

For the Balsamic Slow Cooker Roast Beef

• 1 3-4 pound boneless roast beef (chuck or round roast)
• 1 cup beef broth
• 1/2 cup balsamic vinegar
• 1 Tbsp Worcestershire sauce
• 1 Tbsp soy sauce
• 1 Tbsp honey
• 1 Tbsp brown sugar
• 4 cloves garlic, minced
• 1 large sweet onion, thinly sliced

For the Balsamic Honey Glaze

• 2 cups balsamic vinegar
• 4 Tbsp honey

Directions

1. Place onions in the bottom of your slow cooker.  Then add the roast beef.
2. In a large bowl, mix together  the remaining roast beef ingredients.  Pour over the beef and cook on high for 4 hours or low for 6-8 hours.  (I'd recommend the latter for the most tender beef!  Cook it low and slow!)
3. Once the roast beef has cooked, remove it from your slow cooker and transfer to a serving dish.  Shred the beef lightly with two forks.
4. Transfer the juice and onions to a fat separator (I have and recommend this one from Oxo).  Put the strained onions into a bowl and set aside.  Then pour about 1/4 to 1/2 cup of the juice over the roast beef.  Reserve the rest of the au jus juice for dipping.  Throw out the fat.
5. Make the glaze by combining the ingredients in a non-reactive saucepan.  Bring to a boil then lower heat to low and allow to simmer while stirring constantly. The glaze is done when it is thick enough to coat your spoon.
6. Turn on your oven broiler.  Open a bun on a baking sheet and if desired, smear a bit of mayonnaise on the top half then add a slice of cheese.  Place meat and some onions on the other half of the bun.  Put the baking sheet under the broiler and heat until the cheese begins to bubble and get slightly browned.  Remove the sandwiches from the oven then drizzle with balsamic-honey glaze.  It's strong so start light and add more as desired.
7. Serve sandwich with au jus for dipping.  Close your eyes and be amazed by how delicious it is.  Try not to eat more than one!

Source: Barely adapted from Culinary Concoctions by Peabody as modified from Add a Pinch

Lasagna Soup

Did you know that January is National Soup Month?  Yeah, me neither.  But I'm a bit of a soup addict and eat mine year round so I don't need a special month to celebrate.  Of course, nothing really hits the spot quite like a steaming hot bowl of soup on a cold Winter day.

When I saw this soup, I knew it would be amazing.  It's essentially a simple, healthier alternative to a comforting family favorite.  All the flavor of lasagna but with a mere 270 calories in a (1.5 cup) serving plus not having to assemble it into layers or bake for an hour?  Yes, yes, YES!  The whole family will be happy :).  What makes this soup outstanding and true to the lasagna flavor is the cheesy mixture of low-fat ricotta and mozzarella.  It melts into the hot soup creating a perfect lasagna flavor and texture.

What's your favorite soup?  I hope you enjoy this recipe as much as we did!

Two Years Ago: Blooming Onion with Dipping Sauce and Peanut Butter Fudge Brownie with Salted Peanuts
Three Years Ago: Baked Sausage Ziti

Lasagna Soup

Ingredients

For the Soup

• 2 tsp olive oil 
• 12 oz turkey Italian sausage, casings removed 
• 1 onion, chopped 
• 3 garlic cloves, minced 
• 2 tsp dried oregano 
• 1/2 tsp crushed red pepper flakes 
• 2 Tbsp tomato paste 
• 1 (28 oz) can fire-roasted diced tomatoes 
• 2 bay leaves 
• 6 cups low-sodium chicken broth 
• 8 oz broken up lasagna noodles or fusilli pasta 
• 1/2 cup fresh basil leaves, finely chopped 
• black pepper, to taste

For the Cheesy Mixture

• 8 oz low fat ricotta cheese
• 1/4 tsp salt
• Pinch of freshly ground pepper
• 1/2 cup (2 oz) 2% mozzarella cheese

Directions

1. Heat olive oil in a large pot over medium heat. Add sausage, breaking up into bite-size pieces and brown for 5-6 minutes. Add onions and cook until softened, about 5-6 minutes. Add garlic, oregano and red pepper flakes. Cook for 1 minute. 
2. Add tomato paste and stir well to incorporate. Add diced tomatoes, bay leaves and chicken stock. Stir to combine all ingredients. Bring to a boil and then reduce heat and simmer for 10 minutes. 
3. Add uncooked pasta and cook until al dente, about 10 minutes. 
4. Meanwhile, prepare the cheesy mixture. In a small bowl, combine the ricotta, salt, pepper, and mozzarella; stir to combine. 
5. Add the basil and pepper to the soup; stir. To serve, place a dollop of the cheesy mixture in each soup bowl and ladle the hot soup over the cheese. 

Source: Originally from 300 Sensational Soups as seen on PreventionRD

Yield: 8 servings (about 1 1/2 cups each with 2 heaping tablespoons cheesy goodness) 
Nutrition Information as calculated by PreventionRD  (per serving): 270 calories; 7.8 g. fat; 38 mg. cholesterol; 465 mg. sodium; 31.9 g. carbohydrate; 3.4 g. fiber; 16.9 g. protein 

Mac and Cheese Book Review, Contest Recap, and Winners!

Book Reviews

Mac and Cheese, Please! by Laura Werlin

Mac and Cheese, Please! by Laura Werlin

Laura is an award-winning author of five books on cheese so it's no surprise that just a couple months ago she released a collection of  recipes featuring America's favorite comfort food.  As the Cheese Queen, it's not surprising that her mac and cheese recipes use some non-traditional cheese!

Like Ellen's book, Laura starts by breaking down the components of the mac and reviewing the options but I like the formatting of Ellen's book, better (tables).  The rest of the book again starts with the classics, veggies, proteins, a section on breakfst (interesting!), decadent, lightened up, and then "party time" (designed for large servings of 12-16!).

Perhaps my favorite feature about this book is the icons used to denote recipes that are designed to be "oven-cooked" versus "stovetop".  Of course, don't fret because Laura offers tips on how to convert any recipe to the other version, if desired!

Recipes that caught my eye in this book:

• Wisconsin Cheese, Brats, and Onion Mac & Cheese - The rye topping looks especially delightful!
• Kevin's Mac & Cheese (aka Valveeta, Baby!) - Ok, Valveeta isn't really cheese and it's just plain processed but you have to admit nothing beats that melty Valveeta texture!
• Indian-Spiced Roasted Cauliflower and Spinach Mac & Cheese
• Spicy Reuben Mac & Cheese
• Gruyere, Caramelized Onion, Blue Cheese, and Bacon Mac & Cheese
• Fruit and (mac &) cheese - Like a cheeseboard with figs, blue cheese, honey, and nuts!
• Butternut Squash, Gruyere, and Brown Butter Mac & Cheese
• Pizza Mac & Cheese with Ciabatta Crutons
• Nacho Mac & Cheese  - Hello, game day!  (yes, this is one of those party sized "party time" recipes!)

This collection of 50 recipes has some classics but I think the real strength is in its provocative combinations, interesting cheeses and toppings.

Mac & Cheese by Ellen Brown

Mac & Cheese by Ellen Brown

This book is a collection of 80 recipes that author Ellen Brown collected and adapted from restaurants all around the country such as Cafeteria and S'MAC in NYC, Nosh in Dallas, Rockit Bar and Grill in Chicago, and Straw in San Francisco.  I would have loved to have tagged along to do all the taste testing required for "research"!

It starts with a chapter on dissecting each component to the perfect mac and cheese.  From the pasta, cheese, sauce, and crunchy toppings, Ellen covers it all and in a simple to read chart format.  What type of pasta is best suited for each recipe?  What's the best cheese for melting texture and how do you keep it from getting gritty?  What type of dairy will create the perfect creaminess?  And if you are a crunchy topping lover, what type is best?  Fresh bread crumbs, crackers, panko, or other snack foods like potato chips even?  Ellen breaks it all down eloquently   She also gives great tips for modifying recipes to be gluten-free, how to do advance prep and reheating (not that you'll have leftovers...).

The rest of the book is divided into appetizer/finger food macs followed my entree-type and last but not least, sweets!  Within the entrees the chapters go from simple, classic combinations to ones with vegetables and then various meats (seafood, beef, chicken, pork).

Recipes I bookmarked (and will eventually be making since my beloved Toby ate my free copy of this cookbook "forcing me" to keep it for myself):

• Mac and Cheese Bites (adapted from The Boundary in Chicago, IL)
• Skillet Fried Cheddar Mac and Cheese (adapted from Zingerman's Roadhouse in Ann Arbor, MI) - My good friend Alton Brown crowned this one the best in the country and he has already won my heart with his Creamy Stovetop Mac and Cheese recipe!
• Big Kid Mac with Spinach, Caramelized Onions, and Truffle Oil (adapted from Nosh in Dallas, TX)
• Spinach and Artichoke Mac and Cheese (adapted from Elbows Mac 'n' Cheese in Cerritos, CA)
• Parisian Mac and Cheese with Shiitake Mushrooms and Figs (adapted from S'MAC in New York, NY) - I so wanted to go to this restaurant when I was in NY for the holidays so it will be nice to try an at-home version.  Hopefully I'll make it to the real restaurant on my next trip and can do a full review of how it compares!
• Shrimp Scampi Mac and Cheese (adapted from Cheese-ology Macaroni & Cheese in St. Louis, MO)
• New England Clam Mac and Cheese - The note claims it has the flavor of classic New England chowder...the potential combination of that and macaroni nearly blows my mind.
• Philly Cheesesteak Mac and Cheese (adapted from Cheese-ology in St. Louis, MO)
• Macaroni with Pecan Caramel Marscapone - It's supposed to taste like pecan praline!

Yep...this collection will keep me and the lucky recipient quite busy!

Contest Recipe Recap

It was a difficult task but someone had to do it.  Fortunately, I enlisted the help of my husband and in-laws for the taste testing :).  Here's a comparison of the seven mac and cheese recipes that were submitted for my contest.  Please keep in mind that individual tastes may vary so I'm highlighting the things that I liked about each.

• Best Potluck Mac and Cheese as submitted by Sarah - Smooth texture and strong (onion) flavor but not cheesy enough in flavor for us.  Perhaps it was undersalted  since there were no guidelines on just how much salt to add.  I've made note of that for when I make it in the future.  It seemed to get better with age when I reheated it in the microwave so that's a plus!

• Smoked Macaroni and Cheese as submitted by Stacey - LOVED the smoked flavor from the Gouda cheese but the tradeoff of using this particular mix of cheeses was a slightly gritty sauce.

• Bonnie's Grammy's Mac and Cheese as submitted by Bonnie- With only 4 ingredients, this was so simple and a surprising taste of childhood.  Who said sliced American cheese doesn't create a smooth, creamy melt?  Add a bit of cream for extra richness.

• Creamy Stove Top Mac and Cheese as submitted by Brenda - Ultra cheesy, classic stovetop mac and cheese recipe that is extremely similar to another favorite of mine - Alton Brown's Creamy Stovetop Mac and Cheese.  We preferred without the crushed Ritz crackers as they got soggy fast.

• Lighter Baked Macaroni and Cheese as submitted by Sara- Surprisingly creamy and delicious.  It's doubtful that I would have known that it was lightened up if I hadn't made it myself.  The only thing I would have changed is to reduce the amount of Buffalo sauce because I found it a little too overpowering.

• Spinach and Bacon Mac and Cheese as submitted by Mandy - This one started from a box.  No seriously!  Classic "fancy" mac and cheese flavors were a welcome addition for a super quick meal.

• Lobster Mac and Cheese as submitted by Kristen - This used the most expensive and decadent of materials. Surprisingly what stood out most about it was probably the cheapest and simplest part, too - The crunchy topping which was created using coarse and airy Panko (Japanese) breadcrumbs!

And now the WINNERS!

Best Mac and Cheese Recipe:
It was very difficult to pick a winner because everyone's taste may vary and each recipe seemed to have its own strength.  In fact, after the contest was over, I actually started combining components of the different recipes to see if I could create the ultimate macaroni and cheese recipe.

In the end, simplicity and nostalgia won out so I choose Bonnie's Grammy's Mac and Cheese as the winner!  Congratulations, Bonnie M!

Social Media Sharing Winner:
Random.org was used to select the winner...Tamara S!

I will be emailing the winners to make arrangements to claim your prize.  Bonnie - as the Mac and Cheese Champion, you will get first pick of cookbooks!

Congratulations to the winners and thank you fans for all your sharing.  Special thanks to Running Press and Andrews McNeel Publishing for supplying the prizes for this contest!

Disclosure - This blog is a personal blog written and edited by Christine @ Christine's Kitchen Chronicles. The owner(s) of this blog was compensated with free products to provide an opinion on the products, services, websites and various other topics. Even though the owner(s) of this blog receives compensation for posts or advertisements, we always give our honest opinions, findings, beliefs, or experiences on those topics or products. The views and opinions expressed on this blog are purely the bloggers' own. Any product claim, statistic, quote or other representation about a product or service should be verified with the manufacturer, provider or party in question.

Mac and Cheese Entry #7: Lobster Mac and Cheese

In case you didn't notice, I put the recipes that were more traditional in the front of the contest and progressively there included more and more "extra" ingredients.  We saved this one for last because it has lobster, one of the most decadent mac and cheese mix-ins.

Lobster has a buttery texture of its own.  My favorite way to have it is stir-fried Cantonese style (hmmm...if only I could find a recipe for that!).  This is a recipe that I had bookmarked a long time ago so I was glad to see Kristen had entered it into my contest because that forces me to make it.

The ingredients for this macaroni and cheese aren't cheap.  Obviously lobster isn't cheap (though the story goes that back in the dark ages, it was cheap enough for peasants to afford because lobsters were considered undesirable when they were fishing).  The cheese used in this recipe, also aren't cheap.  As is suggested in practically all recipes and both Mac & Cheese by Ellen Brown or Mac and Cheese, Please! by Laura Werlin, freshly grated cheese off a block are recommended for the best melt and creamy texture.

Maybe I had too high of expectations for this particular recipe but I'll be honest and say it fell a bit flat of my expectations.  The cheese sauce, despite taking great care in using fine ingredients and mixing vigorously, still had a little bit of grit to it.  Of course lobster is great but what worked really well in this recipe was the crunchy topping.  Panko breadcrumbs are awesome for creating a light-textured, super crunchy topping.  Even this partial-to-stove-top girl loved this topping.

So this is the last recipe!  Please make sure you're sharing and commenting on the blog posts in order to be entered for your chance to win!  I'm going to think about this over the holidays and then announce a winner in the New Year so there's still time to enter.  See this page for full contest details :).

To recap, here are all the entries in case you missed them:

• Best Potluck Mac and Cheese
• Smoked Macaroni and Cheese
• Bonnie's Grammy's Mac and Cheese
• Creamy Stove Top Mac and Cheese
• Lighter Baked Macaroni and Cheese
• Spinach and Bacon Mac and Cheese
• and today I'm sharing Lobster Mac and Cheese

Three Years Ago: Iced Sugar Cookies, Caramel Apple Cheesecake Pie, Chicken Noodle Soup

Lobster Mac and Cheese

Ingredients

• 8 oz. pasta shapes, such as cavatappi 
• 4 tbsp. unsalted butter, divided 
• 3 tbsp. all-purpose flour 
• 2 cups milk 
• 6 oz. fontina cheese, shredded
• 4 oz. white cheddar cheese, shredded
• ½ tsp. kosher salt 
• ¼ tsp. ground black pepper 
• Dash grated nutmeg 
• 12 oz. cooked lobster meat, cut into ½-inch chunks
• ½ cup panko Minced fresh chives, for garnish 

Directions

1. Preheat the oven to 400˚ F. Lightly grease a 2-quart baking dish or individual gratin dishes. Bring a pot of water to boil. Cook the pasta until a few minutes shy of al dente according to the package directions. Drain well in a colander. 
2.  While the pasta is in the colander, return the pot to the medium heat. Melt 3 tablespoons of the butter in the pan. Whisk in the flour and cook, stirring constantly, until light golden brown, about 1-2 minutes. Slowly whisk in the milk in small additions until completely added and no lumps of flour remain. Stir in the salt, pepper, and nutmeg. Continue to heat, stirring frequently, until the sauce bubbles and thickens, about 5 minutes. Once bubbling, cook for 2 more minutes, stirring constantly, scraping the bottom of the pan to prevent burning. Remove the pan from the heat. Stir in the cheese and mix until completely melted. Return the pasta to the pot and mix to coat well with the cheese sauce. Gently fold in the lobster meat. Transfer to the prepared baking dish. 
3.  In a small bowl, melt the remaining 1 tablespoon of butter in the microwave. Stir in the panko and toss until the crumbs are evenly coated. Sprinkle the crumb mixture over the pasta in the baking dish. Bake uncovered for about 20-25 minutes or until the top is browned and the cheese is bubbling. Serve warm topped with fresh minced chives, if desired.

Source: Annie's Eats as submitted by Kristen H.