Macaroni and Cheese with Cheez-It Herb Crumb Crust

My name is Lisa and I relate food to everything. Even friendship. Sometimes I come across a recipe and automatically think of someone and tons of memories come to mind. Even friends and colleagues. 

This recipe is for someone close to me. We've been friends for a long time. To sum it up, he's a stupendous friend, teacher, father, and husband. I am so glad to know him. I know that this recipe would be absolutely loved by him and his family. So, here it goes. B, this one's for you. I hope that you and your family are well.

Ingredients

Salt

1 pound penne pasta

1/2 box Cheez-it crackers

1 bunch fresh chives, chopped

1 bunch fresh flat-leaf parsley, chopped

2 tablespoons butter

2 tablespoons all-purpose flour

2 cups milk

1/4 cup grated aged Monterey Jack cheese

1/4 cup cheddar cheese

2 cups heavy cream

Freshly ground black pepper

Directions

Set the oven to broil. Add the pasta to a pot of boiling salted water and cook until al dente, 8 to 10 minutes.

Pulse the crackers in a food processor to a coarse consistency. Mix with the chives and parsley.

Whisk the butter and flour in a medium saucepot over medium-high heat until fully incorporated and bubbly. Add the milk and bring to a simmer, whisking the entire time. Whisk in the cheeses, a little at a time, until thoroughly combined. Add the heavy cream and season with salt and pepper.

Strain the pasta and mix with the cheesy sauce. Spoon into oven-safe baking vessels and top with the crumb crust. Place under the broiler until lightly toasted and bubbling, 3 to 5 minutes. Watch carefully so the mac doesn't burn.

Source: adapted from Food Network

No Tomato Sauce Lasagna

Hello, readers! Wednesdays are about the craziest day of my week. When I menu plan for the week, I make sure to include a recipe that I can prep in advance and put in the refrigerator with directions on exactly what needs done. That way, I know that dinner is still on the table, even though I might not be home - have to eat, right?


This is by far one of my favorite make ahead recipes - especially because I have issues with Italian food. A lasagna that is made with meat, noodles, and Alfredo sauce. That's it. Cook the meat and layer. Super simple and delicious. I hope that you try this recipe and enjoy it as much as I do! 



Ingredients

12 ounces very lean ground beef
1/2 cup beef broth
12 ounces wide lasagna noodles
2 cups low-fat alfredo sauce
1 1/2 cups grated skim mozzarella cheese


Directions
Preheat oven to 375 degrees. Cook noodles in a large pot of boiling water until just tender. Drain Well.


While noodles are cooking, brown the ground beef in a nonstick frying pan coated with nonstick cooking spray. In a large bowl, add browned beef and broth. Toss together.


To assemble
Spread 1 cup of the alfredo sauce on the bottom of 9x13 inch baking pan.
Add 3 strips of lasagna noodles. Spread half the beef mixture on top. Lay 3 strips of lasagna noodles. Spread the remaining beef mixture on top. Add 3 strips of lasagna noodles. Spread the very top with remaining white sauce.
Sprinkle with grated mozzarella cheese.
Bake for 25-35 minutes.



Source: About.com

Root Gratin

During my week of side dishes, I had root gratin planned on the menu. Then, a horrible case of stomach flu hit me. I barely made anything that well. I had all of the ingredients that I bought during my weekly shopping trip and didn't want to risk them going bad.


I adapted the recipe slightly for the cheese that I already have on hand. I was worried about the taste of the parsnips, sweet potato, and potato all together. The flavors all blended, married, and became very happy together with a house, a dog, a baby, and tons of bills to pay. 


Ingredients
1 pound parsnips, peeled
1 pound sweet potato, peeled
1 pound russet potatoes, peeled
1 cup milk
1/2 cup low-sodium chicken broth
1 tablespoon minced garlic
6 ounces cheddar cheese, shredded
1 teaspoon salt
2 teaspoons freshly ground black pepper
Directions
Preheat oven to 400 degrees with rack placed in the middle position. 

Slice vegetables into 1/4 inch thick slices. In a large bowl, toss vegetables with milk, broth, garlic, cheese, salt, and pepper. 
Cover with aluminum foil and bake for one hour. Vegetables should be fork tender. When tender, remove foil and turn broiler on high. Broil gratin until top is golden, three to four minutes. Let cool ten minutes before serving.  


Source: Guy Fieri, Food Network

Cheese Danish

My husband is definitely not a morning person. On the weekends, it takes him about two hours (and two huge cups of coffee with breakfast) to get "lead in his pencil". On weekdays, I wake up far before he does. I make the lunches, tidy the house, and get our son ready for the day. By the time that he is just getting up and into the shower, I am dressed with the car warming up outside and ready to go. I would love to give him a kiss and wish him a good day - but in the time that we've been married, I've learned better. Mornings are just not a great thing.

While I may not kiss him and wish him a good day, I most certainly can make sure that he starts the day with something yummy in his belly. I found this recipe over the weekend after asking him what he wants for breakfast. He picked cheese danish for the week, and the search was on. The shell for these danish was made from the flaky apple turnover post which included a how to on puff pastry on Annie's Eats. The filling, which is from Ina Garten, was simple to make and came together in no time. It is so nice to also finally have an oven that is working. I will find out later today if these are a keeper or not, but I am guessing - yes, a keeper. 

Update: Keeper, but with half the amount of lemon zest listed in the recipe below. I will make this again before I adjust the recipe. 

Ingredients

• 8 ounces cream cheese, at room temperature
• 1/3 cup sugar
• 2 extra-large egg yolks, at room temperature
• 2 tablespoons ricotta cheese
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon kosher salt
• 1 tablespoon grated lemon zest (2 lemons)
• 2 sheets (1 box) frozen puff pastry, defrosted
• 1 egg beaten with 1 tablespoon water, for egg wash

Directions

Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.

Place the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment and cream them together on low speed until smooth. With the mixer still on low, add the egg yolks, ricotta, vanilla, salt, and lemon zest and mix until just combined. Don't whip!

Unfold 1 sheet of puff pastry onto a lightly floured board and roll it slightly with a floured rolling pin until it's a 10 by 10-inch square. Cut the sheet into quarters with a sharp knife. Place a heaping tablespoon of cheese filling into the middle of each of the 4 squares. Brush the border of each pastry with egg wash and fold 2 opposite corners to the center, brushing and overlapping the corners of each pastry so they firmly stick together. Brush the top of the pastries with egg wash. Place the pastries on the prepared sheet pan. Repeat with the second sheet of puff pastry and refrigerate the filled Danish for 15 minutes.

Bake the pastries for about 20 minutes, rotating the pan once during baking, until puffed and brown. Serve warm.

Source: Ina Garten, Food Network