Recipe Repeat: Baked Macaroni & Cheddar

I originally found this recipe in an issue of EveryDay with Rachael Ray back from 2008.  I had made it once before, but not sure when.  I figured if I had saved the magazine tear-out it must have been good.  You can't really go wrong with mac & cheese.  Plus, this recipe has broccoli in it, so I didn't need to make any extra veggies!   My kids love mac & cheese and broccoli, so of course this was a hit with them! 

Baked Macaroni & Cheese
recipe from EveryDay with Rachael Ray, April 2008

Ingredients:
1 large bunch broccoli, cut into bite-size florets and stalks peeled and cut into 1/2-inch cubes
1 pound whole wheat elbow pasta
2 1/2 tablespoons butter
1/2 cup finely chopped shallots (about 3)
3 tablespoons flour
3 1/2 cups low-fat milk
3 tablespoons cornstarch
12 ounces cheddar cheese, cut into small cubes
6 tablespoons grated parmesan cheese
Salt and pepper
1 clove garlic, smashed
3 tablespoons bread crumbs

Directions:
1.Fill a large pot with enough water to reach a depth of 2 inches and bring to a boil. Add the broccoli and cook for 1 minute; drain and rinse with cold water. Grease a 9-by-13-inch baking dish and add the broccoli in an even layer.

2.Fill the same pot with salted water and bring to a boil. Add the pasta and cook until al dente; drain.

3.Position a rack in the upper third of the oven and preheat to 400 degrees . In the same pot, melt 2 tablespoons butter over medium heat. Add the shallots and cook, stirring, until softened, 3 to 4 minutes. Stir in the flour for 1 minute. Whisk in 1 cup milk until thickened, then whisk in 1 cup more. Whisk the cornstarch into the remaining 1 1/2 cups milk, then whisk the mixture into the pot. Simmer, whisking, until the sauce thickens, 2 to 3 minutes. Lower the heat and stir in the cheddar and 4 tablespoons parmesan. Season with salt and pepper, then stir in the pasta. Spoon the mixture over the broccoli.

4.In a small heatproof bowl, combine the garlic and remaining 1/2 tablespoon butter; microwave at high power until melted, about 20 seconds. Stir in the bread crumbs, the remaining 2 tablespoons parmesan and 1/4 teaspoon each salt and pepper. Discard the garlic, then sprinkle the bread crumb mixture on the pasta. Bake until golden, about 15 minutes. Let cool slightly before serving.

Family Rating: 2 thumbs up!

This post is shared at:
Full Plate Thursday @ Miz Helen's Country Cottage
Creative Thursday @ Michelle's Tasty Creations
Showcase Your Talent Thursday @ What's Cooking, Love

Recipe Repeat: Broccoli Rabe and Salami Pasta

I was cleaning out my "already tried" recipe folder and found this recipe.  I made it so long ago, that I didn't remember making it the first time so I thought that I'd try it again.  I changed it a little this time, trying to use up some ingredients that I had in the refrigerator.  The kids enjoyed this.  They both like pepperoni, my son loves cheese, and my daughter enjoyed the broccoli rabe.  I remember grocery shopping with her when she was maybe 3 years old and buying some broccoli rabe.  She asked me what it was and when I told her what it was she replied, "I like broccoli, I don't like rabe."  Fast forward to this dinner, eating some broccoli rabe she told me that it looked and tasted like broccoli....and she ate it all up!  I was pleasantly surprised!  This was tasty enough and had components that the kids could pick out what they didn't like, so they were more willing to eat this.  This was a quick and easy weeknight pasta meal.

Broccoli Rabe and Salami Pasta
recipe slightly adapted from EveryDay with Rachael Ray, September 2007

Ingredients:
Salt
1 pound rigatoni
2 bunches broccoli rabe, coarsely chopped
1/4 cup extra-virgin olive oil (EVOO)
4 cloves garlic, grated
1/2 teaspoon crushed red pepper
1 1/2 cups ricotta cheese
1/2 cup grated parmigiano-reggiano cheese, plus more to pass around the table
1/3 pound sliced pepperoni
3 oz. mozzarella, diced
Black pepper

Directions:
1.Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving a ladleful of the pasta cooking water. Reserve the pot.

2.While the pasta is working, fill a deep skillet with enough water to reach 2 inches deep. Bring to a boil, salt it and add the broccoli rabe; lower the heat and simmer until just tender, 7 to 8 minutes; drain and set aside. In the same skillet, heat the EVOO, 4 turns of the pan, over medium heat. Add the garlic and crushed red pepper and cook over low heat for 2 minutes. Return the broccoli rabe to the skillet and cook for 1 minute longer.

3.In the pasta pot, combine the ricotta, parmigiano-reggiano and pepperoni. Stir in the reserved pasta cooking liquid, broccoli rabe, diced mozzarella, and pasta and toss to coat. Season with black pepper.

Family Rating: 1 1/2 thumbs up.

Recipe Repeat: Cheeseburger Meatloaf

I had my fill of cheeseburgers this past summer and don't make burgers a lot (although Rachael Ray sure has many delicious looking ones in her magazines!), even though I do enjoy them.  As fall comes I think less of burgers and more of meatloaf.  It's similar to a burger, without the bun, right?!  And this recipe combines the flavors of a cheeseburger in meatloaf form.  This was in my folder of recipes that I've made before, although I couldn't tell you when.  I know that we enjoyed it the first time I made it though, which is why I had saved the recipe in the first place.  The flavors of a cheeseburger are all in there - the pickles, onion, cheese.  Of course my son didn't eat much of this, but my daughter really liked it.  Unfortunately, there is a bit of preparation for this and a lengthy cooking time so this does not make for a quick weeknight dinner.  However, when I was working and we wanted meatloaf for dinner, my husband or I would prep the meatloaf the night before and then I'd stick it in the oven when I got home from work.  So at least all the prep work was out of the way and I had time to give the kids showers, help with homework, etc.

Cheeseburger Meatloaf
recipe from EveryDay with Rachael Ray, April 2008

Ingredients:
2 tablespoons extra-virgin olive oil, plus more for greasing
1 red onion, finely chopped
2/3 cup ketchup
2/3 cup bread crumbs
2 large eggs
1/2 cup bread-and-butter pickle chips, chopped
1 1/2 pounds ground beef
8 ounces cheddar cheese, cut into 1/3-inch cubes
2 pounds new red potatoes
3/4 cup heavy cream

Directions:
1.Preheat the oven to 400 degrees . Lightly oil a rimmed baking sheet. In a medium skillet, heat 2 tablespoons olive oil over medium heat. Add the onion and cook, stirring until slightly softened, about 3 minutes.

2.In a large bowl, combine the ketchup, bread crumbs, eggs and pickles; mix in the onion. Crumble in the beef, add the cheese and mix together. Transfer to the prepared baking sheet and shape into a 4-by-12-inch loaf. Bake until an instant-read thermometer inserted into the center registers 160 degrees , about 35 minutes.

3.Meanwhile, halve the potatoes and place them in a large pot with enough salted water to cover by an inch. Bring to a boil, then lower the heat and simmer until tender, 10 to 15 minutes. Drain, return to the pot and mash with the cream.

4.Let the meatloaf rest for 5 minutes before slicing. Serve with the mashed potatoes.

Family Rating: 1 1/2 thumbs up.

This post is shared at:
Miz Helen's Country Cottage

Recipe Repeat: Border-Style Shrimp

I have always loved trying new recipes.  I have kept track of the recipes I have made in a notebook since 2008!  I have the date, recipe, and the source.  And by most of the recipes I have a star rating.  I have decided to go back to some of the recipes that I gave high star ratings to see if my tastes have changed and if the kids enjoy the recipes (since my 4 year old son wasn't even born for some of these recipes!).  I'm not sure where this particular recipe is in the notebook, but I had kept it in a folder of "recipe repeats"......meaning it was good enough when I first made it that I wanted to keep it to make again.  My kids enjoy shrimp and I hadn't made it in awhile.  The thing I like about shrimp is that I can buy a 2lb. frozen bag at the grocery store.  They are easy to defrost (although the de-shelling can take some time) and super quick to cook.  I served these shrimp with this Cheesy Zucchini Quinoa.  The kids enjoyed the shrimp and it was super-easy.

Border-Style Shrimp
recipe slightly adapted from Cooking Light, December 2003

Ingredients:
Cooking spray
1 1/2 cups chopped white onion
1 teaspoon ground cumin
1 teaspoon chili powder
1 pound large shrimp, peeled and deveined
2 garlic cloves, minced
2 tablespoons butter
1/4 cup fresh lime juice
1/4 cup finely chopped green onions

Preparation:
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion; sauté 3 minutes. Add cumin, chili powder, shrimp, and garlic; sauté 4 minutes. Remove from heat, and add butter. Stir until the butter melts. Stir in lime juice and green onions.

Family Rating: 1 1/2 thumbs up.

Around the World: Vegetable Lo Mein (The Weekend Chef)

I have to admit this is a recipe that I've made before.  Many years ago, but nonetheless, I have made this.  My husband, "The Weekend Chef" wanted to make a noodle dish to go with the pork tenderloin he was making (see tomorrow's post).  I remember making this dish and it having a sweet and tasty sauce.  I didn't remember the recipe having a little heat, which my daughter didn't like! We adapted the recipe to use a can of baby corn and straw mushrooms that we found in our cabinets! Although probably not authentic Chinese, we enjoyed this tasty noodle dish.

Vegetable Lo Mein
recipe adapted from allrecipes.com by ANGCHICK

Ingredients:
8 ounces uncooked spaghetti
1/4 cup vegetable oil
1 can straw mushrooms
1 can baby corn
1 cup shredded carrots
1 onion, chopped
2 cloves garlic, minced
1/2 cup chopped green onions
1 tablespoon cornstarch
1 cup chicken broth
1/4 cup hoisin sauce
2 tablespoons honey
1 tablespoon soy sauce
1 teaspoon grated fresh ginger
1/4 teaspoon cayenne pepper
1/4 teaspoon curry powder

Directions:
1.Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

2.Heat oil in a large wok or saute pan. Stir fry mushrooms, carrots, corn, onion and garlic until tender. Stir in green onions; cook one minute. Mix cornstarch and chicken broth in a small bowl and add to stir fry. Stir in hoisin sauce, honey, soy sauce, ginger, cayenne pepper and curry powder. Cook and stir until thickened and bubbly.

3.Add cooked spaghetti, and toss. Serve immediately.

Family Rating: 1 1/2 thumbs up.

Recipe Repeat: Ricotta Cookies III

Like I mentioned in yesterday's post, I was responsible for bringing the dessert to Easter dinner.  While I made the trifle I always like to have a back-up dessert, just in case.  These cookies are a repeat that I made once before last year....I think!  I chose these because I had bought a big tub of ricotta that was on sale and was looking to make sure that I used it up (ricotta recipes coming soon!).  I'm glad that I made these again.  I didn't remember them tasting so good last time.  But these were delicious!  The ricotta helps make them super moist. I ended up making only a half recipe because I had the other dessert and there wasn't that many of us.  Oh how I wish I had made the whole amount!  These are addictingly good and I can't wait to make them again! 

Ricotta Cookies III
recipe slightly adapted from allrecipes.com - Lisa

Prep time:  15 minutes
Cook time: 12 minutes
Yield: approximately 4 dozen

Ingredients:
1 cup butter
2 cups white sugar
2 eggs
16 ounces ricotta cheese
2 teaspoons vanilla extract
4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup milk
1/2 teaspoon butter
1/2 teaspoon shortening
4 cups confectioners' sugar
1/2 cup colored candy sprinkles

Directions:
1.Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.

2.In a large bowl, cream together the 1 cup of butter and sugar. Beat in the eggs, one at a time, then stir in the ricotta cheese and vanilla. Combine the flour, baking powder and baking soda, stir into the ricotta mixture. Drop by rounded spoonfuls onto the prepared cookie sheet.

3.Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

4.To make the frosting warm the milk, 1/2 teaspoon of butter and shortening, in a small saucepan. Cook over medium heat, stirring occasionally until solids are melted. Remove from heat and gradually stir in the confectioners' sugar. Dip each cookie into the icing then dip in colored sugar or sprinkles.

Family Rating: 2 thumbs up!

Recipe Repeat: Chicken Sausage and Provolone Penne Bake

Prior to starting this blog, after I made a recipe, I'd highlight it in the cookbook (or tear out) but not really give much detail as to whether it was any good or not (which = not very helpful). As I clean out my recipe binder and folders I'm trying recipes that I've already made (though they were probably made years ago!) to see if they really are worth of repeating or saving.  I've made this recipe before and I know when I first made it, I thought it was pretty good.  Making it recently for the second time, I wasn't really wowed. Don't get me wrong.  It's not a bad dish.  I used apple chicken sausage which gave the dish a sweet taste.  It's a change from regular pasta and sauce.  Maybe I just knew what to expect since I'd make it before.  The kids ate it up, minus the tomatoes, because they love pasta and sausage.  And while there is some prep time and 15 minutes of simmering, there is also 25 minutes of cook time which allows time to take care of other things while dinner is finishing cooking.

Chicken Sausage and Provolone Penne Bake
Cooking Light, January 2005

Yield:  8 servings (1 1/2 cups)

Ingredients:
1 pound uncooked penne (tube-shaped pasta)
1 tablespoon olive oil
1 1/2 cups chopped onion
3/4 cup chopped red bell pepper
1 (12-ounce) package sweet basil and pine nut chicken sausage (such as Gerhard's), halved lengthwise and cut crosswise into 1/2-inch-thick slices
 2 garlic cloves, minced
1 tablespoon tomato paste
1 tablespoon balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon crushed red pepper
3 (14.5-ounce) cans diced tomatoes, undrained
Cooking spray
1 cup (4 ounces) shredded sharp provolone cheese
1 cup (4 ounces) grated fresh Parmesan cheese

Preparation:
Cook pasta according to package directions, omitting salt and fat.

Preheat oven to 350°.

Heat olive oil in a large nonstick skillet over medium-high heat. Add onion, bell pepper, sausage, and garlic; sauté 5 minutes or until sausage is browned. Add tomato paste and next 5 ingredients (through diced tomatoes); cover, reduce heat, and simmer 15 minutes.

Combine pasta and tomato mixture; spoon into a 13 x 9-inch baking dish coated with cooking spray. Sprinkle with cheeses. Bake at 350° for 25 minutes or until bubbly.

Family Rating: 1 thumb up.

The Weekend Chef: Spanakopita (Recipe Repeat)

I know, I posted this recipe last month, when my husband made this for our Greek-themed supper club dinner.  I really loved it so much and we had leftover phyllo, so I asked him to make it again!  It was just as good the second time around and according to him, really easy to make.  So I'm posting this again, in case you missed it the first time!  The kids ate this much better the first time that they had it.  Because my husband and I enjoy it so much it's getting another two thumbs up rating!

Spanakopita (Greek Spinach Pie)
recipe adapted from allrecipes.com - by SILVERWOLF

Ingredients:

3 tablespoons olive oil
1 large onion, chopped
1 bunch green onions, chopped
2 cloves garlic, minced
2 boxes frozen spinach, thawed and excess water squeezed out
1/2 cup chopped fresh parsley
2 eggs, lightly beaten
1/2 cup ricotta cheese
1 cup crumbled feta cheese
8 sheets phyllo dough
1/4 cup olive oil

Directions:
1.Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x9 inch square baking pan.

2.Heat 3 tablespoons olive oil in a large skillet over medium heat. Saute onion, green onions and garlic, until soft and lightly browned. Stir in spinach and parsley, and continue to saute until spinach is limp, about 2 minutes. Remove from heat and set aside to cool.

3.In a medium bowl, mix together eggs, ricotta, and feta. Stir in spinach mixture. Lay 1 sheet of phyllo dough in prepared baking pan, and brush lightly with olive oil. Lay another sheet of phyllo dough on top, brush with olive oil, and repeat process with two more sheets of phyllo. The sheets will overlap the pan. Spread spinach and cheese mixture into pan and fold overhanging dough over filling. Brush with oil, then layer remaining 4 sheets of phyllo dough, brushing each with oil. Tuck overhanging dough into pan to seal filling.

4.Bake in preheated oven for 30 to 40 minutes, until golden brown. Cut into squares and serve while hot.

Mommy & Daddy Rating: two thumbs up!

Meatless Monday & Recipe Repeat: Cheesy Noodles with Corn

I made this recipe awhile back, long before I started making notes and rating the recipes that I cooked.  So, I didn't actually remember if we had enjoyed this the last time I had made it. I thought it would be a winner because it's basically mac and cheese with corn.  My daughter ate all of hers, my son ate about half. This is fast and easy to make for a weeknight meal.  I'm sure it would taste good with some chopped ham added in, if you didn't want to make it a meatless meal.  There are so many other mac and cheese recipes out there that I won't be making this one again, since we didn't LOVE it.

Cheesy Noodles with Corn
Cooking Light, January 1998

Ingredients:

3 tablespoons all-purpose flour
2 cups 1% low-fat milk
1/4 teaspoon pepper
1/2 (16-ounce) loaf light processed cheese, cubed (such as Velveeta Light)
4 cups cooked wide egg noodles (about 6 1/2 ounces uncooked pasta)
1/2 cup chopped green onions
1 (10-ounce) package frozen whole-kernel corn, thawed
 Cooking spray
2 tablespoons grated Parmesan cheese

Preparation:
Preheat oven to 450°.

Place flour in a medium saucepan. Gradually add milk; stir with a whisk until blended. Bring to a boil over medium heat. Cook 6 minutes or until thick; stir constantly. Add pepper and processed cheese; cook 2 minutes or until cheese melts. Stir constantly.

Combine cheese sauce, noodles, onions, and corn in a bowl. Spoon into a 2-quart casserole coated with cooking spray; sprinkle with Parmesan. Bake at 450° for 10 minutes or until bubbly. Broil 3 minutes or until lightly browned.

Family Rating: 1 thumb up. 

Meatless Monday & Recipe Repeat: Broccoli and Cheddar Skillet Flan

Going through my folder of recipes that I've cooked before, I found this one.  I know my husband, a.k.a. "the weekend chef" already made quiche over the weekend, but I had my recipe already picked out and on the menu first!  I have to say that it was definitely missing something.  Possibly the nutmeg that I omitted.  I rarely use nutmeg anymore due to a mac and cheese recipe that was ruined, in my opinion, due to the addition of the spice!   I needed to add hot sauce to my piece to enjoy it.  The kids had theirs with ketchup.  So, although this was definitely quick and easy, I don't think I'll be making this one again. 

Broccoli and Cheddar Skillet Flan
Gourmet, February 2007

There are fluffy eggs, melting cheese, and golden hash browns in every bite of this one-dish meal. It makes a good stand-in for quiche, with potatoes acting as a crust.


Ingredients:
6 large eggs
1 cup whole milk
1/4 teaspoon black pepper
Rounded 1/8 teaspoon ground nutmeg
3/4 teaspoon salt
1 cup grated sharp Cheddar
1/3 cup grated Parmigiano-Reggiano
3 tablespoons olive oil
1 large shallot, chopped
1 (1-lb) bag frozen hash browns, thawed in a microwave oven
1 (10-oz) box frozen chopped broccoli, thawed

Directions:•Put oven rack in middle position and preheat oven to 375°F.

•Whisk together eggs, milk, pepper, nutmeg, and 1/4 teaspoon salt until combined, then whisk in cheddar and 3 tablespoons parmesan.

•Heat oil in a well-seasoned 10-inch cast-iron skillet over moderately high heat until hot but not smoking, then sauté shallot, stirring occasionally, until browned, about 3 minutes. Add hash browns and remaining 1/2 teaspoon salt and cook, stirring occasionally, 3 minutes. Spread potatoes evenly in skillet and cook, undisturbed, 2 minutes. Remove from heat and spread broccoli over potatoes, then pour in egg mixture. Sprinkle with remaining parmesan. Bake until set 2 inches from edge but still slightly wobbly in center, 12 to 15 minutes.

•Turn on broiler. Broil 4 to 5 inches from heat until top is set, puffed, and golden brown.

Family Rating: 1 thumb up. 

Recipe Repeat: Apple-Cheddar Turkey Burgers

I made these burgers for dinner Wednesday night, before we headed down to Maryland.  I've made them once before and they were a big hit.  They were easy to make and very flavorful.  Beware that these are not the neatest things to eat.  They are pretty big with all the "stuff" on them, which ends up falling out.  The kids couldn't get the whole sandwich in their mouths!  I eventually ended up eating this with a fork and knife! 

Apple-Cheddar Turkey Burgers
Recipe adapted from EveryDay With Rachael Ray, September 2008

Ingredients:
1 pound ground turkey breast
1 tablespoon poultry seasoning
2 tablespoons extra-virgin olive oil (EVOO)
1 apple, such as granny smith, cut into 12 slices
8 slices extra-sharp cheddar cheese
1/4 cup whole-berry cranberry
4 english muffins, split and toasted

Directions:
1.In a bowl, combine the turkey and poultry seasoning. Form into 4 patties, pressing your thumb into the center of each to prevent it from bulging.

2.In a large skillet, heat the EVOO, 2 turns of the pan, over medium-high heat. Add the patties and cook for 6 minutes on each side for medium. Top each with 3 apple slices and 2 cheese slices, tent the pan with foil and cook until the cheese melts, 1 to 2 minutes.

3.Place the cooked patties on top of the english muffin bottoms.  Top with the sliced cranberry sauce and cover with the top muffin.


Family Rating: 1 1/2 thumbs up!  (My son ate all the "stuff" but didn't eat much of the burger)

Recipe Repeat - Spaghetti with Parmesan and Bacon

I normally don't make the same recipe twice.  I have so many recipes that I want to try that I'd rather make something new than something I've already made.  For some reason though, I've saved all the torn-out recipes from magazines that I've already tried.  These go back several years!  So, in cleaning out my binder I've decided to go back and remake some of the more promising recipes. I used Ronzoni Garden Delight spaghetti.  My kids don't taste a difference and they get the extra veggies.  I also used a pound of bacon.  We all LOVE bacon in our house and can never have enough!

Spaghetti with Parmesan and Bacon
Cooking Light, April 2003

Ingredients:
1 pound uncooked spaghetti
12 bacon slices, chopped
3 garlic cloves, minced
1 cup 2% reduced-fat milk
1 teaspoon salt
1 teaspoon freshly ground black pepper
3 large eggs
1 cup frozen petite green peas, thawed
1 1/2 cups (6 ounces) grated fresh Parmesan cheese

Preparation:
Cook pasta according to package directions. Drain in a colander over a bowl, reserving 1/2 cup hot cooking liquid.

While pasta cooks, cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 1 tablespoon drippings in pan. Discard remaining drippings; set bacon aside. Add garlic to drippings in pan; cook 30 seconds, stirring constantly.

Combine milk, salt, pepper, and eggs, stirring with a whisk. Gradually add reserved hot cooking liquid to milk mixture, stirring constantly with a whisk. Add pasta, milk mixture, and peas to skillet; cook over low heat 3 minutes or until sauce thickens. Add bacon and cheese; stir to combine.
 
Family rating:  1 thumb up.