Meatless Monday: Tomato Florentine Soup

Fall is here.  I think?  It has been surprisingly warm and humid here in Ohio recently.  But this past week there was a cool, rainy day and I thought hey.  Soup's on for dinner!

I'm a sucker for a good homemade soup and with the baby, I need to be even more choosy with the meals that I make and the ones that I spend time to write about to share on my blog.  This one is worth it.  It's quick to come together, full of tomatoey flavor, and quite nutritious from a healthy dose of spinach.  Part of me thinks that my son is so strong because of all that spinach, kale, and chard that I ate while pregnant!

I don't think I have to tell you that tomato soup goes well with grilled cheese, right?  Still, I have another delicious sandwich suggestion that I'll be sharing later this week...

This soup is best fresh because the pasta will suck up the soup as it sits overnight.  I was shocked at how much my ditalini pasta swelled when I tried to reheat it the next day.  It was still good but benefited from the addition of extra broth (or water) to make it soupy again.  Still, nothing can fix that, slightly-too-mushy pasta texture.  So yes, eat up my friends!  (I ate 3 bowls...)

One Year Ago: Southern Comfort (Drunken) Caramel Apple Pie, Banana Pumpkin Nutella Bread, and Breakfast Skillet
Two Years Ago: Pumpkin Pecan Loaf and Brown Sugar Spice Cutout Cookies with Maple Icing
Four Years Ago: Sugary Sweet Chili

Tomato Florentine Soup

Ingredients

• 2 TBSP unsalted butter 
• 1 (14.5 oz) cans fire-roasted diced tomatoes, drained and juice reserved 
• 1 (28 oz) can sliced stewed tomatoes, drained and juice reserved
• 1 medium onion, chopped fine 
• 1 TBSP packed brown sugar 
• 1/4 tsp crushed red pepper (or to taste) 
• 2 rounded TBSP all-purpose flour 
• 3 garlic cloves, minced 
• 4-5 cups low-sodium chicken broth or vegetable broth (adjust the liquid amount depending on how "soupy" you like your soup to be!)
• 4 oz (1 cup) small macaroni, ditalini, tubettini, or other small shaped pasta
• 10 oz (10 cups) fresh baby spinach 
• Kosher salt and freshly ground black pepper, to taste

Directions

1. Melt butter in a Dutch oven over medium-high heat.  Add tomatoes and onion and cook until the tomatoes get dry and begin to brown, about 10-12 minutes.  
2. Add brown sugar, red pepper flakes, flour, and garlic.  Cook until fragrant, about 1 minute.  Slowly whisk in the broth and reserved tomato juice, scraping up any browned bits and smoothing out any lumps as you go.
3. Stir in the pasta and bring to a boil.  Reduce heat to a simmer and cook until pasta is tender, about 10-12 minutes, stirring occasionally.
4. Stir in the spinach and cook until wilted, about 1-2 minutes.  Taste and adjust seasoning with salt and pepper as desired.

Source: Slightly modified from Pink Parsley as adapted from The America's Test Kitchen Quick Family Cookbook

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

Spicy Beef and Basil Vermicelli Noodles

By facebook fan request,  I'm sharing today recipe.  I know I said I'd share it on Friday but things got a little hectic in my household.  I'll make it up to you all by sharing a decadent dessert next week, how's that? :)

This dish is where worlds collide and have a balance of ying and yang.  There's hot and spicy meat mixed together with crispy, cool raw vegetables.  The lime gives it a fresh pop while the fish sauce gives it savory oomph.  It has AMAZING flavor overall and is a bit unique to my tongue.  The closest thing that I've eaten is Singapore Mei Fun (another favorite Asian noodle dish of mine!).

This dish is more meat than noodle but you can always adjust that to your tastes.  Personally I've been advised by my doctor to make sure baby gets plenty of protein and am still watching my carbs because I reallyyyy don't want to develop gestational diabetes or have to deal with the glucose test again.  That was awful!

I highly recommend you give this one a try if you're looking for something different!

One Year Ago: Chocolate Chip Cookie Dough Stuffed Cinnamon Rolls and Stuffed Crust Pizza
Three Years Ago: Slow Cooker Carnitas
Four Years Ago: Szechuan Chicken

Spicy Beef and Basil Vermicelli Noodles

Ingredients

• 1 pound lean ground beef (really, any ground meat would work...I had turkey and pork so that's what I ended up using this time) 
• 1 Tbs. Chinese 5-Spice (Start with this much but add more to taste if you like a spicier, more pungent flavor!)
• 3 cloves garlic, minced
• 1 Tbs. freshly minced ginger
• 3 Thai chiles, minced
• 1 zucchini, cut into a small dice
• 1 Tbsp fish sauce
• 1/2 red bell pepper, cut into a small dice
• 2 scallions, chopped
• 1/4 cup chopped parsley
• 1/2 cup freshly chopped basil
• 1 lime
• 3 oz vermicelli noodles
• Coarse salt and freshly ground pepper, to taste

Directions

1. Cook the vermicelli noodles in boiling water, then drain and rinse under cool water.  Set aside.
2. While the noodles are boiling, brown the beef in a medium skillet until cooked through. Drain most of the grease.  Add the Chinese 5-Spice and a pinch of salt and pepper and sauté another minute. Add the garlic, ginger and chiles, sauté another minute.
3. Add the zucchini and sauté another 2 minutes. Add the fish sauce and toss to combine. Add additional salt to taste.
4. In a large bowl, combine the cooked vermicelli noodles, the beef mixture, diced red bell pepper, basil, parsley, scallions and a heavy squeeze of lime juice. Toss to combine. Serve with more lime slices if desired.

Source: Barely modified from Bev Cooks

Steak, Asparagus, and Chimichurri Pasta

Is it Spring, yet?

I'm still waiting for the time where delicate flowers begin to poke their heads out of the ground and start to bloom.  Fat robins hatch their young and begin to chirp. Fresh produce can be found and it becomes warm enough to begin grilling again.

What I have to share with you today is a dish that envelopes the concept of Spring to me.  Fresh grilled steak slices covered in a light and flavorful chimichurri sauce.  Tossed with bright green asparagus and pasta. It's fresh, healthy, and can be thrown together in a pinch!  For those that are on Clean Eating diets, you could easily adapt this recipe to use 100% whole grain pasta.

In case you've never had chimichurri before and are not sure what to expect, I call it Green Goodness.  It's essentially the Argentine version of pesto.  If you love garlic and herbs, you'll love this!

Two Years Ago: Fish Tacos

Steak, Asparagus, and Chimichurri Pasta

Ingredients

For the Chimichurri

• 3 cloves garlic
• 2 cups Italian or curly parsley, loosely packed
• 1/2 cup cilantro
• 1 cup extra virgin olive oil
• 1 tsp red wine vinegar
• 3 Tbsp lemon juice
• 1 tsp red pepper flakes (adjust to your desired heat tolerance...I could have used more!)
• 1 tsp salt

For the Pasta

• 1 lb pasta (I used Rotini but the original recipe called for Rigatoni)
• 1 lb skirt steak
• 1 lb thick asparagus, tough ends removed

Directions

1. Make the chimichurri by placing all of the ingredients in a blender or food processor and pulsing until all large pieces of parsley, cilantro, and garlic are gone.  You can also do this by hand by finely chopping the garlic, parsley, and cilantro then whisking together with the remaining ingredients.
2. In a gallon sized ziplock bag, combine flank steak and about 1/4 cup of the chimichurri sauce.  Return to the refrigerator to marinate overnight.
3. When ready to cook, heat your grill to medium-high heat.  For those in colder climates still, you can use a grill pan on your stove.  Here's the one that I use!
4. Once the grill is hot, place the steak on and cook to desired doneness (I do about 4-5 minutes on each side), flipping once.  Grill the asparagus , turning often to ensure it doesn't burn.  Remove the asparagus when it is tender but still crisp, about 4-6 minutes.  Remove the steak and allow it to rest 5 minutes.  Slice the steak into thin strips and cut the asparagus into 1-inch pieces.
5. While grilling, bring a large pot of water to boil.  Salt the boiling water then add pasta to the boiling water and cook until al dente.  Drain and return to the pot.
6. Toss the pasta and asparagus with chimichurri sauce until well coated (about 2/3 of what remains).  Top with slices of steak and drizzle with additional chimichurri before serving.  Any extra chimichurri sauce can be refrigerated for up to 3 weeks.

Source: Slightly modified from Bitchin' Camero

Spicy Tofu Hotpot

Winter is a time for steamy soups and one popular Asian version of this is called "hotpot".  It's essentially the equivalent of fondue.  Thin cuts of meat, dumplings, vegetables, and noodles are boiled in a soup that's placed in the center of a special cook-top table or portable propane stove.  Honestly, as much as I enjoy this meal, I'm too lazy to do it myself because it requires a lot of prep and patience.  Generally this is a social affair and so it's a very prolonged meal that can easily last a couple hours.  Plus, if you try to rush things and  put too much food in at once, the soup gets overloaded and it takes even longer to cook!

That's why I was so excited to find this recipe for hotpot.  It's all the hotpot flavor that I love with a more immediate satisfaction.  Sure, you lose the fun and socialization aspect but when there's just the two of us at home, I can deal with that.

The original recipe would have made an excellent Meatless Monday meal but since my husband is a carnivore, I added some shredded chicken and frozen dumplings.  If I had fish, shrimp, or beef balls those would have likely made an appearance, too.  Udon noodles are my favorite soup noodles but honestly, all I had on-hand was linguine so that's what we used this time.  It's such a versatile recipe with a great base to get you started!

One Year Ago: Korean Style Short Ribs (Crockpot)
Three Years Ago: Chicken Palava (African Peanut Stew), Ragu a la Bolognese, and Look Alike Hostess Cupcakes

Spicy Tofu Hotpot

Ingredients

• 14 ounces firm tofu, preferably water-packed 
• 2 teaspoons canola oil 
• 2 tablespoons grated fresh ginger 
• 6 cloves garlic, minced 
• 4 ounces fresh shiitake mushrooms, stemmed and sliced (about 2 cups) (I used regular white mushrooms)
• 1 1/2 Tablespoons brown sugar 
• 4 cups vegetable broth, or reduced-sodium chicken broth 
• 2 cups water
• 1/4 cup reduced-sodium soy sauce 
• 1 1/2 teaspoons sriracha sauce, or to taste 
• 1 teaspoon sugar
• 4 cups thinly sliced tender bok choy greens 
• 1 cup shredded chicken
• 12-18 frozen Asian-style dumplings
• 8 ounces fresh cooked noodles such as lo mein, udon, or mei fun (I used linguine)
• 1/2 cup chopped fresh cilantro

Directions

1. Drain and rinse tofu; pat dry. Cut the block into 1-inch cubes. 
2. Heat oil in a Dutch oven over medium heat. Add ginger and garlic; cook, stirring, until fragrant, about 1 minute. Add mushrooms and cook until slightly soft, 2 to 3 minutes. Stir in sugar, broth, water, soy sauce and sriracha sauce; cover and bring to a boil. Add the dumplings and cook for about 3 minutes. Add bok choy, chicken, and tofu, cover and simmer until greens are wilted, about 2 minutes. Add the cooked noodles remove from the heat and stir in cilantro. 

Source: Modified from Eating Well

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

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.

Mac and Cheese Entry #6: Spinach and Bacon Macaroni & Cheese

We're getting towards the end of the contest.  Can you believe it?

Today's mac and cheese was submitted by Mandy.  She told me it's the BEST mac but technically cheating since it starts from a bag mix.  However she swore it was delicious and a must try, even if I'd never admit to liking it publicly.  Guess she kind of forgot the fact that I sorta kinda need to share the recipes with the entire world so now you all know our dirty little secret *gasp*!

As we already discovered earlier in our Mac and Cheese journey, sometimes the simplest macaroni and cheese recipes (like Bonnie's Grammy's Mac and Cheese which only has four ingredients, one of which is Kraft Singles!), can be surprisingly delicious.  Then, if you dress it up with ingredients like bacon, can you really go wrong?  I think not.

All in all, this is a great quick meal solution.  This was the first (and only) recipe submitted in the contest which included bacon and Chris approved of that addition.  If you hide and throw away the bag, you could impress your family as long as your conscience doesn't eat away at you ;).

Have you been remembering to enter for your chance to win either Mac & Cheese by Ellen Brown or Mac and Cheese, Please! by Laura Werlin!  As always, see this page for full contest details :).

Three Years Ago: Chinese Chicken Corn Soup and Banana Pancakes

Spinach and Bacon Macaroni & Cheese

Ingredients

• 1 pkg. (12.6 oz.) Kraft Homestyle Macaroni & Cheese Dinner Classic Cheddar Cheese Sauce
• 2 cups packed baby spinach leaves
• 1/8 tsp. ground red pepper flakes
• 4 slices bacon, cooked, crumbled

Directions

1. Prepare mac & cheese in large saucepan as directed on package except do not top with bread crumb topping.
2. Stir in spinach and red pepper flakes; cook and stir 2 min. or just until spinach is wilted.
3. Stir in bacon. Sprinkle with crumb topping.

Source: Kraft as submitted by Mandy N.

Mac and Cheese Entry #5: Lighter Baked Macaroni and Cheese

Mac and cheese is the ultimate comfort food and that normally means it comes with the calorie count to match.  But what if I told you that you could get the same deliciousness and flavor at a small fraction of the nutritional bomb?  Normally low-fat, low-calorie substitutes are kind of bleh but this recipe I would not have suspected of being lightened up if I didn't know any better.

Most mac and cheese recipes call for an entire stick of butter.  This one has just ONE TABLESPOON.  That's only 1/8th and a huge savings right there.  Then, they also usually call for low-fat milk and/or cream.  This uses SKIM milk.  More calories banked for later!  But let's talk about the cheese.  I thought that surely a low-fat, pre-shredded cheese would yield a result that's less than creamy, right?  But I was wrong!  This lighter mac and cheese recipe could have passed for one of its full fat counterparts!  In fact, the nutrition is boosted with the use of fiber pasta, spinach, and whole wheat bread crumbs.

My only complaint with this recipe was with the secret ingredient - Frank's Buffalo sauce.  I agree it added a great kick of flavor (tangy with a bit of spice!) but there was a little too much for my taste.  I want my mac and cheese to taste pure if it's not a Buffalo Mac and Cheese recipe (like this Buffalo Chicken Casserole) so I would reduce it by half if I were to make this again.  And, I would consider making this again as a low-fat alternative...especially to help with warding off Holiday weight gain and sticking to New Year's weight loss resolutions!

Thanks Sara for sharing and I hope the rest of you readers do the same!  I think you know the drill by now.  Please share the post then come back and comment on the blog post because that's the only way I can track and enter you into the contest to win either Mac & Cheese by Ellen Brown or Mac and Cheese, Please! by Laura Werlin!  As always, see this page for full contest details :).

One Year Ago: Cranberry White Chocolate Almond Cookies
Two Years Ago: Island Spice Pork Tenderloin
Three Years Ago: Cincinnati-Style Chili

Lighter Baked Macaroni and Cheese

Ingredients

• 12 oz high fiber elbows like Ronzoni Smart Taste (I couldn't find elbows so used penne)
• 1 tbsp butter
• 1/4 cup flour
• 1/4 cup minced onion
• 2 cups skim milk
• 1 cup fat free chicken broth
• 8 oz Sargento 2% reduced fat mild cheddar
• 2 tbsp Frank's Buffalo sauce (Stephanie's secret ingredient!)
• salt and pepper
• 4 cups baby spinach
• 1/8 cup grated parmesan
• 1/4 cup seasoned whole wheat bread crumbs

Directions

1. Cook pasta in salted water according to package directions. Spray a baking dish with buttered flavor Pam. Preheat oven to 375°.
2. In a large, heavy skillet, melt butter. Add flour and cook over low heat stirring with a whisk. Add onion and cook another 2 minutes. Add milk and chicken broth and continue whisking, raising heat to medium-high until it comes to a boil and becomes smooth and thick. Season with salt and pepper.
3. Once it becomes thick, remove from heat, add cheese and buffalo sauce and mix well until cheese is melted. Adjust salt and pepper to taste, add cooked macaroni and baby spinach.Pour into baking dish. Top with grated cheese and breadcrumbs. Spray a little more buttered flavor Pam on top.
4. Bake for 15-20 minutes, then broil for a few minutes to get the breadcrumbs golden.

Source: Modified by and as seen on Stephanie Cooks from Skinny Taste.  Submitted by Sara M.

Mac and Cheese Contest Entry #4: Creamy Stove Top Mac 'n' Cheese

Are you ready for the smoothest, creamiest, cheesiest macaroni that ever existed??  This is it without a doubt.  My in-laws and not-actually-a-huge-mac-and-cheese-fan of a husband named this the best mac and cheese yet.  But I'm not ready to declare a winner because we're only halfway through and each recipe has had its strengths...

So why was this one so well loved, you ask?  Looking at the ingredients, you'll note that this one contains eggs for richness.  It also uses evaporated milk.  Many mac and cheese experts have studied the use of milk, cream, and evaporated milk and generally, the latter is the key to ultra creamy, ultra smooth cheese sauce.  It's also the most forgiving when you need to reheat it (but, I guarantee that with this particular recipe, you won't have leftovers!).  As for the cheese factor, there is a whopping 3 CUPS of pure cheddar coating just 2 relatively meager cups (1/2 box) of macaroni.  When you compare the ratio versus previous recipes, there is usually about a 1:1 ratio of pasta to cheese versus this one is 1.5:1.  Even the vivid orange color told you how cheesy it would be.  Yes.  Cheese pleaseee!

As I was preparing this one on the stove I thought it was a bit too soupy again but the cheese sauce does thicken on standing and clings to every little noodle.  Plus as we just discussed, the cheese to pasta ratio is part of what makes it great.  I think it would still be okay if you tried to stretch the recipe by adding up to another 1/2 to 1 cup of macaroni, though.  Brenda says to add crushed Ritz crackers if desired.  I gave it a go but personally like it better without.  They get mushy pretty quickly which kind of defeats the purpose of adding them for an oven-like crunch factor.

Thank you so much Brenda for sharing this awesome recipe.  It was the quintessential no frills, creamy stove top classic cheddar mac recipe.

And for you, dear readers, another mac and cheese recipe means another chance to WIN!  Please as you share each entry, come back and comment on the blog post because that's the only way I can track and enter you into the contest to win either Mac & Cheese by Ellen Brown or Mac and Cheese, Please! by Laura Werlin!  As always, see this page for full contest details :).

Three Years Ago: Loaded Baked Potato Soup

Creamy Stove Top Mac 'n' Cheese

Ingredients

• 8 oz (2 cups) macaroni
• salt
• 2 large eggs
• 1 (12 oz) can evaporated milk
• 1 tsp dry mustard, dissolved in 1 tsp water
• 1/4 tsp Tabasco
• Pepper
• 4 T (1/2 stick) unsalted butter
• 12 oz (3 cups) cheddar cheese, shredded (I used 8 oz mild and 4 oz sharp cheddar)
• Ritz crackers, crushed (optional)

Directions

1. Bring 2 quarts water to a boil in a large pot for the macaroni. Stir in 1 1/2 tsp salt and macaroni. Cook until almost tender but still a little firm to the bite.
2. Mix together the eggs, half of the evaporated milk, the mustard mixture, Tabasco, 1/2 tsp salt, and 1/4 tsp pepper.
3. Drain the pasta and return it to the pot. Set the pot over low heat and stir in the butter until melted.
4. Stir in the egg mixture and half of the cheddar. Continue to cook over low heat, gradually stirring in the remaining milk and cheddar, until mixture is hot and creamy, about 5 minutes. Season with salt and pepper.  Top with crushed Ritz crackers if desired.

Source: The America's Test Kitchen Family Cookbook, page 234 as submitted by Brenda F.

Mac and Cheese Contest Entry #3: Bonnie's Grammy's Mac and Cheese

Before sharing this week's macaroni and cheese entry, I want to share a photo.  You remember my dog Toby, right?  Yep, he's a cute little fella as you can see below.

But wait a second.  On closer inspection you'd notice that to the side of my cute posing pup is a book.  And that book has a chunk of the cover chewed off.  And if you were to look at that same book in real life, you'd see doggy love bites all over as well.  And that same book, my dear readers, was the copy of Mac & Cheese by Ellen Brown that I had planned to give away in this contest!

How he got to it I'm still not quite sure as it was sitting high up on my desk.  And, it had been sitting there for weeks before Toby finally decided to do a "taste test" of his own.  Yes, Ms. Brown, the photos in your book look SO delicious that even my dear beagle could not resist taking a literal bite out of them.  Only, Toby must not have gotten the memo that there wasn't ACTUAL mac and cheese inside the book!  But fear not, this just means that I get to keep this now well-loved copy and will buy a brand new one for the winner.  Because as cute as he is, I'm sure you don't really want the one that has been in my dog's mouth...

So back to recipe sharing.  This recipe comes from Bonnie and she got it from her grandmother.  Looking at it, you can tell it's totally a family recipe.  There are no measurements.  I'll admit that when I first saw this in my email, I was skeptical.  Just four ingredients and using cheese that's not freshly shredded?  Humph!  The cheese snob in me and the cheese goddesses Ellen Brown and Laura Werlin would turn their noses up at this straight away.

What's funny is that in her submission, Bonnie said "I hope you enjoy this even if you don't choose it for the contest".  But a contest is a contest and so I dutifully made it...adding a splash of cream for extra richness.  I made homemade stewed tomatoes from my stash of canned tomatoes figuring if this recipe was going to have a few simple ingredients, I might as well start from the best.  I stirred it when it came out of the oven and well...it looked a little soupy.  But that's okay because Bonnie also mentioned that she personally thought it was better only slightly warm or even the next day as the flavors continue to meld together and the cheese sauce becomes thicker.

Tentatively, I took a bite.  And then, a big smile spread across my face.  I closed my eyes and was taken back to my own childhood.  It was something I had long forgotten but this recipe took me back there.  I remembered a nostalgic time of Mom making a homemade chicken broth and serving it with macaroni noodles.  Being the cheese head that I was (and still am today!) I would sometimes add a slice or two of Kraft American singles and microwave it until melted.  I'd stir it together and call it macaroni and cheese.  Come to think of it.  That was probably one of the first original "recipes" that I ever made myself.

You see, this recipe is so simple and so pure.  It's best eaten with a spoon instead of a fork because the sauce, though very creamy and cheesy, is liquidy.  But it's addicting.  I really can't explain it!  My mother-in-law felt this was the best recipe to date.  I also thoroughly enjoyed it so thank you so much Bonnie for sharing your grandmother's recipe!

Thank you to those that have been sharing and then commenting on each of my Mac and Cheese Mondays posts.  To make it easier for you, every post always has social media buttons for sharing at the bottom of the post.  I noticed there are more shares than comments so if you want to make it count as a contest entry, please be sure to leave a comment letting me know you have shared as this is the only way I can keep track of who you are!  You want to do this so you can enter to win one of two great cookbooks: Mac &Cheese by Ellen Brown or Mac and Cheese, Please! by Laura Werlin!  See this page for full contest details :).

Three Years Ago: Classic Pot Roast

Bonnie's Grammy's Mac and Cheese

Ingredients

• 1 box large elbow macaroni 
• 1 package Kraft American singles (the orange kind) 
• 1 can of stewed tomatoes (I usually use the Italian seasoned ones, but any flavor will work!) 
• Milk (Christine's Option: Add a little cream for extra richness and extra creamy mac!)

Directions

1. Cook the macaroni until al dente, according to the instructions on the box.
2. Put the pasta back in the pan and add the stewed tomatoes (juice and all!).  Pour the pasta and tomato mixture into a clear, glass lasagna pan.  Add enough milk directly into the pan so that it reaches half-way up the sides.  Cover the top of the pasta with a layer a cheese slices. 
3. Bake in a 350 oven until the cheese is melted.  Take the pan out of the oven and carefully stir the melted cheese into the pasta.
4. Eat!

Source: Bonnie's Grammy as submitted by Bonnie

Mac and Cheese Contest Entry #2: Smoked Macaroni and Cheese

"Smoked" is the perfect description of the predominant flavor in this macaroni and cheese.  My in-laws swore it was the smell of bacon but really, it was all just smoked gouda.  I'm a sucker for smoked gouda.  In fact, it's my favorite cheese.

The seasonings were also interesting.  Most mac and cheese use either hot sauce, mustard, and/or cayenne pepper as is the case of this recipe to make the flavors pop.  But, I've never seen tomato paste in a macaroni and cheese recipe before. It added a welcome depth to this classic dish.  As it only calls for one tablespoon, I was very glad to have a handy stock of frozen tomato paste cubes in just that size.  If you haven't tried it yet, next time you open a can, just measure them into tablespoon sized portions and freeze.  When you need them, pop them out and add to your dish.  No more waste!

As I was combining the noodles with the sauce I was seriously salivating from the smell.  So, I decided to "cheat" and sneak a bite (anyone else do this?) before I put it into the oven to finish.  This is when I got *really* excited.  It tasted even better than it smelled!  I was tempted to stop right then and there but alas, I had to continue to be true to the recipe that was submitted.  And I'm glad I did that because the crunchy topping on this macaroni was really good (and pretty!), too!

My verdict?  Definitely worthy of an upcoming Thanksgiving side dish slot or just for the next time you're craving the comforts of macaroni and cheese.  Thank you so much Stacey for sharing!

I hope you've been sharing and then commenting on each of my Mac and Cheese Mondays posts so you can enter to win one of two great cookbooks: Mac & Cheese by Ellen Brown or Mac and Cheese, Please! by Laura Werlin!  See this page for full contest details.

One Year Ago: Cheesy Italian Meatballs with Marinara Sauce
Three Years Ago: Home Fries and Beach Shrimp

Smoked Macaroni and Cheese

Yields: 8-10 servings

Ingredients

• 4 Tbsp (1/2 stick) unsalted butter
• 1/4 cup all-purpose flour
• 3 1/2 cups milk
• 1 Tbsp tomato paste
• 2 cups shredded sharp cheddar cheese, divided
• 2 cups shredded smoked gouda cheese, divided
• Salt and freshly ground pepper, to taste
• Pinch of cayenne pepper
• 4 oz country-style bread
• 2 Tbsp unsalted butter, melted
• 1 lb rigatoni, cooked slightly under al dente and drained

Directions

1. Preheat an oven to 375 degrees F.  Butter a large rectangular baking dish.
2. In a saucepan over medium heat, melt the 4 tablespoons butter.  Add the flour and cook, stirring frequently, about 3 minutes.  Whisk in the milk and cook, stirring frequently, until thickened, about 5 minutes.  Whisk in the tomato paste.  Add 1 1/2 cups of each cheese and stir until melted.  Season with salt, black pepper, and cayenne.
3. Tear the bread into crumbs.  In a small bowl, stir together the bread crumbs and 2 tablespoons melted butter and season with salt.
4. In a large bowl, combine the pasta and cheese sauce then pour into the prepared baking dish.  Top with the remaining cheese and the buttered bread crumbs.  Bake until the cheeses are golden and bubbly, about 40 minutes.  If the top becomes too dark, cover with aluminum foil.  Let stand for 10 minutes before serving.

Source: Slightly adapted from William's Sonoma as submitted by Stacey

Mac and Cheese Contest Entry #1: Best Potluck Mac and Cheese

Here is the first installation of what I'll call Mac and Cheese Mondays.  I will be sharing the contest entries that I received each Monday and giving my reviews.

Remember, each time you SHARE MY MAC AND CHEESE POST using your favorite social media (such as your own blog, facebook, twitter, google+, pintrest, etc.) and leave a comment with your email address and the link showing me that you shared is a chance for you, my reader, to win!  You can do this once per recipe for a total of seven (7) entries.  There are two great Mac and Cheese cookbooks at stake: Mac & Cheese by Ellen Brown and Mac and Cheese, Please! by Laura Werlin.

The first entry that I'm sharing was submitted by Sarah at A Taste of Home Cooking.  She modified it slightly from Cook's Country and per her blog post, uses it as a quick freezer meal when accompanied by a healthy side salad to balance the meal.

This mac and cheese was pretty classic for those that like the baked type of mac and cheese.  Everyone knows that a great mac and cheese has to incorporate good quality cheese that's freshly grated from the block for the smoothest texture so that's where I began with this recipe.  But I was surprised by the lack of cheesy flavor given the nice mix of 3 different cheeses in the sauce.  Perhaps I just didn't add enough salt "to taste" but the cheese flavor was quite subdued.  Instead, the onion flavor was most prominent to me.  It was unexpected, but still nice.   My favorite part about this recipe was the nice toasted crunch topping which was studded with Parmesan cheese.  Not only does it provided a great texture and flavor contrast but it makes the mac and cheese look pretty, too!  However, I personally find that the crunch topping comes at the expense of a less creamy mac and cheese and that's just not something I'm willing to trade off.  I'm hoping through this contest I'll be able to find that perfect balance but this isn't it for me.

Thank you Sarah for your entry and looking forward to trying the six others still yet to be made!

Edited to add: I actually enjoyed the leftovers of this more than the fresh dish!  It seemed to get creamier and more balanced in flavor with time.  The cheese flavor was still quite mild but it seemed creamier when reheated in the microwave!  That said, perhaps this is indeed a good freezer meal candidate :).

Best Potluck Mac and Cheese

Ingredients

• 3-4 slices hearty white sandwich bread, torn into large pieces
• 8 Tbsp unsalted butter, 4 Tbsps of which are melted
• 1/4 cup grated Parmesan cheese
• 1 lb elbow macaroni (Sarah likes to use cavatappi)
• 5 Tbsp all purpose flour
• 4 cups milk
• 1 small onion, finely chopped
• 1/8 tsp ground nutmet
• 1/4 tsp paprika
• 2 dried bay leaves
• Salt and pepper to taste
• 2 cups shredded extra-sharp cheddar cheese
• 1 1/4 cups shredded American cheese (use block American cheese from the deli countery.  Prewrapped slices will result in a drier sauce)
• 3/4 cup shredded Monterey Jack cheese

Directions

1. Preheat oven to 350 degrees F.  Lightly grease a 9x13 baking dish.
2. Pulse bread, melted butter, and Parmesan in a food processor until ground into a coarse crumb.  Transfer to a bowl.
3. Cook pasta in bowling salted water until al dente.  Drain and set aside.
4. In the now-empty pasta pot over medium heat, melt remaining 4 tablespoons of butter until foaming.  Stir in flour and cook, stirring constantly until mixture turns light brown, about 1 minute.  Slowly whisk in milk, onion, bay leaves, nutmet, and salt and pepper.  Cook until mixture, stirring occasionally, until it begins to simmer and is slightly thickened, about 15 minutes.  Remove the pot off the heat and then slowly whisk in cheeses, stirring until the cheese fully melts.  Stir in cooked macaroni until coated.
5. Transfer macaroni and cheese mixture to the prepared baking dish and top with the bread crumb mixture.  Bake until cheese is bubbling around the edges and the top is golden brown, 20-25 minutes. Allow to sit for 5-10 minutes before serving.

Source: Slightly modified from Cook's Country as submitted by Sarah of A Taste of Home Cooking

Buca di Beppo's Spicy Chicken Rigatoni

Did you know that October was National Pasta Month?  Me neither and so here I am sneaking in this pasta dish just in the nick of time!

Pasta would have to be one of my favorite foods EVER.  I mean, what's not to love about this versatile dish?    It can be dressed up Italian or Asian or even with a Mexican flair.  You can make it in your oven like this Pierogi and Kielbasa Bake  or on your stovetop like this Stovetop Mac and Cheese.  I could eat pasta EVERY SINGLE DAY and not get bored.  When I was growing up I told my mom I preferred pasta to rice and she basically made me feel like the worst Asian person ever.  It's blasphemy to dislike rice!

I enjoy finding copy-cat recipes of restaurant favorites and this one comes from the family-style Italian chain, Buca di Beppo.  I had this dish at a recent work lunch and found it a nice remake of a previous dish that I got there, the Penne Rosa (pink sauce).  This new-to-me version, Spicy Chicken Rigatoni, was much improved by the addition of many flecks of crushed red pepper!  If you can't handle spicy foods, this probably isn't the dish for you...unless perhaps if you decrease the crushed red pepper in the dish but then it'd just be Chicken Rigatoni!  However, if you like spice and you like garlic, you'll love this dish.

It's so easy to make at home (Hello jarred sauces! And, if you're feeling extra lazy, hello pre-cooked chicken strips or rotisserie chicken, too!) and tastes just like the real thing so impress your date and save some money, too!

One Year Ago: Caramel Apple Cheesecake Bars, Apple Cinnamon Truffles, and Mini Triple Treat Cupcakes (A simple Halloween treat!)
Three Years Ago: Pumpkin Whoopie Pies

Buca di Beppo's Spicy Chicken Rigatoni

Ingredients

• 1 lb rigatoni pasta, cooked
• 2 chicken breasts, cooked and sliced
• 1 tsp olive oil
• 2 tsp butter
• 1 Tbsp garlic, minced
• 1/2 Tbsp crushed red pepper
• 1/8 tsp salt
• 1/8 tsp ground black pepper
• 3/4 cup marinara sauce
• 1/2 cup Alfredo sauce
• 1/2 cup frozen peas

To garnish: 1/2 tsp crushed red pepper

Directions

1. In a large skillet over medium-high heat, heat olive oil and butter.  Add garlic and crushed red pepper cooking until fragrant, about a minute.
2. Add marinara and Alfredo sauces and peas. Then season with salt and pepper.  Heat until warmed.
3. Stir in the cooked pasta and chicken breast slices.  If desired, garnish with additional crushed red pepper.

Source: Slightly modified from Bucca di Beppo at Home

Farro Spaghetti with Beets, Brown Butter, and Poppy Seeds

This is the story of the recipe that made me LOVE beets.

The first time I ever had a beet was a couple years ago when I joined a CSA (community supported agriculture).  Often times I would get vegetables that I wouldn't normally buy and sometimes, I wouldn't even know what the mystery vegetables were in my box.  But it's okay.  I'm an adventurous person.  As I used my beets in the past for things like Greek Salsa or simply roasting them or pickling them, I adored their bright pink color (except for when they stained my hands...and anything else the beets came in contact with...).  But in terms of taste, I could take it or leave it.  Beets are slightly sweet and very earthy.  They were just okay.

It was not until I came across this recipe that I fell in love.  I wasn't too sure about them at first but am so glad to have made it because it changed my life.  I happily ate it at dinner and then the leftovers again the very next day for lunch.  Now, it could be that I love pasta...and cheese...and butter (yeah, who doesn't love real butter?  Browned butter?  Even better.).  But the beets, with their regular beautifully bold hot pink color and slightly sweet, earthy flavor, were perfectly complemented by the rich browned butter, toasted poppy seeds, and salty yet creamy goat cheese.  Okay, so I accidentally bought feta at the grocery instead of goat.  Still fabulous but I bet the goat cheese would have added a wonderful melty tang.

I beg of you, try this!!  It will change your life.  Even if you don't like beets or are indifferent.

One Year Ago: Thai Peanut Turkey Burgers

Farro Spaghetti with Beets, Brown Butter, and Poppy Seeds

Ingredients

• 1 pound red beets, cleaned
• 1/4 cup olive oil
• 1/4 cup water
• 1 pound good-quality farro or whole wheat spaghetti (I used penne because I was out of spaghetti...how does that happen??)
• 6 Tablespoons unsalted butter
• 1 heaping Tablespoon poppy seeds
• 1 teaspoon kosher salt
• Red pepper flakes (optional - I added this because I like a little heat to my pasta)
• 1/4 cup pasta water
• 1/4 pound goat's milk cheese (Feta is yummy, too!)

Directions

1.   Preheat the oven to 400F.  Place the beets in a glass or ceramic baking dish.  Cover with olive oil and water.  Bake until a tester easily passes through the beets, about 1 1/4 hours.  Let cool.  Note: This step can be done the evening in advance and stored in the refrigerator to expedite the next evening's dinner.
2. Bring a large pot of salted water to a boil.
3. Peel the cooled beets and cut into chunks.  Add to the bowl of a food processor fitted with a metal blade and process to a rough puree.  Add the spaghetti to the boiling water and cook according to the package directions.
4. In a large skillet over high heat, add the butter.  Brown the butter, about 2 minutes.  Add the poppy seeds and toast for 2 minutes more.  Add the pureed beets, salt, a couple dashes of red pepper flakes (if desired) and 1/4 cup pasta water.  Stir to full incorporate.
5. Using a wire-mesh skimmer or tongs, remove the spaghetti from the pot and place them directly in the skillet with the sauce.  Stir to combine.
6. Divide the spaghetti into equal portions and place on warm plates.  Use two round or oval soup spoons to form little balls of the goat cheese.  Place a ball on top of each serving of pasta.  Serve immediately.

Source: Barely modified from Epicurious, December 2009 and Pasta Sfoglia by Ron and Colleen Suhanosky 

This recipe was shared at Foodie Friends Friday Linky Party!  Thanks to This and That for being a hostess and letting me know about the party :).

Pasta with Grilled Plum Tomato Sauce

Who has fresh vine ripened tomatoes ready to be eaten?  Or, have lots of green tomatoes that are soon to be ripe?  My tomato plant is looking rather sad.  It got burned up by the 100+ degree heat wave that we had recently and despite my daily watering, the leaves are rather crisp.  But, I did get a few good tomatoes off of it and also am getting some lovely heirloom tomatoes from my Cedarmore CSA share.  And my oh my what lovely flavor these home and farm-grown tomatoes have when compared to their tasteless grocery store counterparts!

This recipe is very simple and relies on the grilling to add depth.  I'd only consider making this with farm fresh Summer tomatoes and the highest quality ingredients.  It's the simple pleasures in life that you have to come to appreciate :).

One Year Ago: Peanut Butter Banana Chocolate Chip Cookies
Three Years Ago: Honey Lime Grilled Chicken - to this day still one of my favorite grilled chicken recipes!


Pasta with Grilled Plum Tomato Sauce

Ingredients

• 10 medium plum tomatoes (about 2 pounds)
• 4 Tbs extra-virgin olive oil, divided
• 2 cloves garlic, minced
• Pinch red pepper flakes (add more to taste)
• 1/4 cup minced fresh basil leaves
• 1 Tbs minced fresh parsley
• Salt and freshly ground black pepper, to taste
• 1 pound pasta (I used Angel Hair)
• Parmesan cheese, for serving

Directions

1. Prepare grill. Lay the tomatoes on a large baking sheet and brush with 1 tablespoon of the oil.  Bring a large pot of water to a boil. Place the tomatoes on the grill and cook, turning once, until the flesh is streaked with dark grill marks and the skins are charred and blistered, about 8 minutes. 
2. Transfer the tomatoes to a cutting board and cool them slightly. Peel and discard the tomato skins, and chop the tomatoes.  Transfer to a large bowl, and combine with the garlic and oil, basil leaves, parsley leaves, and salt and pepper to taste.
3. Meanwhile, salt the boiling water and cook the pasta until al dente, and drain.
4. In a small skillet, heat the remaining oil over medium heat, and add the garlic and red pepper flakes.  Cook until just fragrant and beginning to turn golden-brown, one to two minutes.  Remove from heat.
5. Toss the pasta with the tomato sauce and mix well.  Divide evenly among serving plates, sprinkle with Parmesan, and serve immediately.

Source: Originally from The Complete Italian Vegetarian Cookbook, by Jack Bishop as seen on and adapted by Pink Parsley.

Summer Corn Fettuccine

Apparently this is one of those recipes that you either love or hate.  Chris found it to be very strange and I'll admit that at first, I wasn't really a fan either.  But, by the time I was reaching the end of my plate, I found myself yearning for more and wanting to lick the plate.

The contrast between the sweet corn and the salty bacon with accents of parmesan and fresh basil kind of blows your mind once you temper it into accept something other than the expected pasta sauces.  This must be why this particular recipe took the blogging world by storm and fueled a great debate.

Love it or not?  Leave your comments below!


One Year Ago: Herbed Potato Salad (Look ma!  No mayo so perfect for your 4th of July/Summer BBQ!)


Summer Corn Fettucine

Ingredients

• 1 pound fettuccine
• 6 slices bacon, chopped
• 6 ears corn on the cob, shucked
• 1 onion, finely chopped
• 12-oz mushrooms, sliced 
• Freshly ground black pepper
• 1 cup half-and-half
• 1/2 cup chicken stock
• 2 tablespoons fresh thyme leaves, chopped
• A few dashes of hot sauce
• 1 cup grated parmesan cheese, divided
• 1/2 cup sweet basil leaves, cut in a chiffonade

Directions

1. Cook pasta according to package directions. Drain and set aside. 
2. Meanwhile, heat a large skillet over medium-high heat. Add the bacon and cook for a few minutes until rendered and crisp. 
3. Put a small bowl inverted into a large bowl, steady the corn cobs on the smaller bowl and cut the kernels off the ears. Add three-quarters of the scraped corn and any corn liquid to the pan with the bacon. Add the onions and mushrooms and liberally season with salt and pepper to taste. Cook until the vegetables are tender, 5 to 6 minutes.
4. dd the remaining corn and half-and-half to a food processor or blender and puree until smooth. Pour the stock into the corn and vegetables and simmer over low heat for a minute to reduce. Stir in the thyme and corn-cream mixture and cook for 3 to 4 minutes, stirring frequently, to thicken. Add the hot sauce and season with salt and pepper to taste.
5. Add the pasta to the sauce just before serving and toss with Parmesan cheese. Top with basil and serve.

Source: Originally from Cassie Craves and Evil Chef Mom as seen on and adapted by A Taste of Home Cooking