S’MAC ‘N CHEESE

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Since my Caitlin is a huge mac ‘n cheese fan I decided to feature this recipe today. It brings back memories of a New York city trip we took to track down the restaurant, S’MAC. Served with a side salad this can be a meal or in a smaller portion an unexpected side dish. I recommend a high quality smoked cheese like the Tillamook brand or the smoked gouda from Revittle

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Smokehouse Bacon Mac ‘N Cheese Cornbread Skillet

8 slices applewood smoked bacon, diced

1 ¾ cups (6 oz) elbow macaroni, cooked

1 cup shredded smoked gouda or cheddar cheese

1 cup shredded pepperjack cheese

4 ounces cream cheese, cubed

¼ cup chopped green onions, plus additional for garnish

6 eggs, divided

3 cups milk, divided

1 teaspoon kosher salt

½ teaspoon black pepper

1 (7 oz) package Martha White Sweet Yellow Cornbread & Muffin Mix

½ teaspoon smoked paprika

fresh herbs for garnish

Heat oven 400F. Cook bacon in a 10-inch Lodge cast iron skillet until crisp. Transfer bacon to a paper towel lined plate; set aside. Drain off all but 1 tablespoon of bacon fat from skillet. On medium heat, add cooked macaroni, smoked cheese, pepperjack cheese and cream cheese, stirring, until cheese begins to melt. Beat 2 eggs, 1 cup milk, ½ teaspoon of salt and ¼ teaspoon of black pepper; pour into skillet. Add green onions. Cook, stirring, macaroni mixture for 3 to 4 minutes or until cheese is melted and mixture is well blended. Turn off heat. Spread macaroni evenly over bottom of skillet. Reserve ¼ cup of bacon. Sprinkle remaining bacon evenly over macaroni. In a blender, combine remaining 4 eggs, 2 cups of milk, ½ teaspoon salt ¼ teaspoon black pepper, cornbread mix and smoked paprika; blend until mixture is smooth and well mixed. Immediately pour over macaroni in skillet. Bake 35 to 40 minutes or until puffed and golden brown. Garnish with remaining bacon, green onions and fresh herbs. Serve from skillet. 

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Better than gold is quality time spent with those you love most.

Happy Mother’s Day with Granny’s Grilled Cheese

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In the last two years nothing has brought more happiness into my world than these two. As much as I love my grand-daughter the more joy comes from witnessing my very own daughter be a mother. For the girl who never played with dolls or preferred never to babysit and barely made it through the summer as a camp counselor she astonishes me with her love and patience with her baby girl. Her quiet teaching, her ingenuity, her juggling of quality time and her natural instincts are inspiring.

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She is the best mom I have ever known and I am so extremely proud to wish her a Happy Mother’s Day.

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Never a fan of the yellow single wrapped cheese, my very own mother (aka Granny) made a really great grilled cheese she called “mozzarella en carroza” for me. Using an old box grated she would shred “the expensive” cheese into a giant pile and then pack it between slices of white bread, dip it in egg and fry it in olive oil. I loved it then and still love it now. I make variations on the theme, but Annabelle enjoys the classic and does a pretty good cheese pull. Generations of love made edible.

Mozzarella En Carroza

  • Servings: 2
  • Difficulty: easy
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1 cup shredded or thinly sliced mozzarella cheese

4 slices Country white buttermilk bread

1 egg

1-tablespoon milk

Pinch of salt and pepper

Olive oil for shallow frying

Divide cheese between two bread slices. Top each with a second slice of bread. Gently press together. Trim crusts off, if desired. On a flat plate, lightly beat egg with milk, salt and pepper. Dip sandwiches in egg coating both sides well. Heat olive oil in skillet over medium heat. Add sandwiches. Cook turning until both sides are golden brown and cheese is melted. Makes 2 sandwiches.

 

Winner of an Applesauce

 

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This week I am happy to announce that I won third place in the Our Family Garden Applesauce recipe contest. Now, you might not think 3rd place is a big deal, but this contest was such a joy to participate in for so many reasons other than winning.

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First of all this is a real family business headed by a man named Darvin. Everyone including the children are involved in making the best applesauce I have ever eaten. The applesauce, made from a variety of apples, comes unsweetened or with a touch of honey +/or cinnamon. Darvin sent each participating contestant 6 full size jars of his well-made product plus a gift of a jar of jam….just because his is a kind and generous business. I already felt like I won and my recipe testing had not even started, yet.

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Inspired by such kindness and the perfect balance of fresh applesauce sweetness I went on to create 12 new recipes. (These days for most contests I only create 1 or 2 recipes at most.) Truth is this applesauce is so good on its own that it’s almost a crime to transform it into something else, but, my oh my, did it make every recipe I developed taste not only fantastic, but so much healthier to eat. I eliminated sugar and lots of fat without sacrificing any flavor in everything from baked goods to soups to a Korean style BBQ sauce. Win-Win-Win!

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The icing on the cake is that one of my recipe photos was chosen to dress the cover of the cookbook Darvin and his family are putting together. I am just thrilled the family liked my food photography and styling, too.

Here is my winning recipe which was a huge hit at Easter dinner. It’s a healthy carrot cake cupcake makeover utilizing a touch of honey for sweetness and some white whole wheat flour for a wholesome boost in nutrition. Try them for Mother’s Day.

Honey Frosted Carrot Cupcakes

  • Servings: 14
  • Difficulty: easy
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1 cup all purpose flour

1/3-cup white whole wheat flour

1-teaspoon baking soda

1-teaspoon cinnamon

¼ teaspoon fine salt

2 eggs

1/3-cup honey

½ cup canola oil

1-teaspoon fresh lemon juice

2/3-cup Our Family Garden Applesauce Touch of Honey

1 1/3 cups finely grated fresh carrots

Frosting

1 (8 oz) container mascarpone cheese or cream cheese

¼ cup honey

½ teaspoon vanilla bean paste or vanilla extract

Preheat oven to 350 degrees F. Line 14 muffin cups with paper liners.

In a large bowl, whisk all purpose flour, white whole wheat flour, baking soda, cinnamon and salt; set aside. In another large bowl whisk the eggs until lightly beaten. Add honey, oil and lemon juice; whisk until slightly thickened. Stir in the applesauce and grated carrots. Add wet ingredients to dry mixture blending until dry ingredients are moistened and well mixed. Evenly fill the muffin cups with the batter. Bake about 20 – 22 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Remove from the oven, place on a wire rack, and let cool completely before frosting. For frosting, beat mascarpone, honey and vanilla until well blended. Pipe or spoon the frosting on the top of each cupcake. Serve immediately or cover and refrigerate the cupcakes until serving time. Can be stored in the refrigerator for several days.

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My favorite jelly bean and now taste tester in her Easter dress