Lasagna-Stuffed Portabellos

When I came across this recipe, I knew I had to make it. I love lasagna, but we are doing our best to not have as many carbs in our diet. Overall, this did taste like lasagna-just as rich with the cheese I usually put into it! I will definitely be making this again. It's easy, quick and delicious!

Lasagna-Stuffed Portabellos-adapted from Pink Parsley
Total Time: 25 Minutes
Serves 4

• 2 cloves garlic, minced
• 1/2 teaspoon Italian seasoning
• 1 tablespoon olive oil
• Salt and black pepper
• 4 portabello mushroom caps
• 1 cup ricotta cheese
• 1/4 cup Parmesan
• 2 tablespoons chopped fresh basil
• 1/4 cup panko breadcrumbs
• 1 ounce shredded mozzarella
• 1 cup marinara sauce

Preheat the oven to 425 degrees.  Use a spoon to scrape the gills out of the mushroom caps. 

In a small bowl, combine half the garlic, 1/4 teaspoon of the Italian seasoning, olive oil, and salt and pepper to taste.  Brush the inside and outside of the caps with the mixture, and roast cap-side down for about 10 minutes.  If the mushroom gives off water, blot it up with a paper towel.

Meanwhile, in a medium bowl stir together the ricotta, remaining garlic and Italian seasoning, Parmesan, basil, and breadcrumbs.  Season with salt and pepper to taste.

Spoon about 2 teaspoons of the marinara into each mushroom cap, then stuff with the ricotta mixture.  Spoon about 1-2 teaspoons of sauce over the ricotta, then sprinkle the mozzarella over the sauce.

Bake 10-15 minutes, or until the filling is heated through and the cheese has melted.  Serve with additional marinara.

Mac & Cheese

I'm a very big mac & cheese fan, which is probably why I'm always excited to try a new recipe. Scott doesn't seem to be a big fan unless there is something "different" about the recipe. I really liked this recipe. It's called "World's Best Mac and Cheese" on Martha Stewart's website, but I don't know if it is THAT good. But I would still make it again!!

 

 

 

Photo Courtesy of Martha Stewart

Mac & Cheese-adapted from Martha Stewart
Total Time: 30 Minutes
Serves 4

• Butter or vegetable oil, for baking dish
• 6 ounces penne
• 1 ounce cheddar cheese, grated (1/4 cup)
• 1 ounce Gruyere cheese, grated (1/4 cup)
• 1/4 to 1/2 teaspoon chipotle chile powder

For the Sauce:

• 4 tablespoons (1/2 stick) unsalted butter
• 1/3 cup all-purpose flour
• 3 cups milk
• 3 1/2 cups shredded cheddar cheese
• 1/2 cup shredded Jack cheese
• 1/2 teaspoon coarse salt
• 1/4 to 1/2 teaspoon chipotle chile powder
• 1/8 teaspoon garlic powder

Preheat oven to 350 degrees. Butter or oil and 8-inch baking dish; set aside.
 

Bring a large pot of water to a boil over high heat. Cook penne, according to package direction, for 2 minutes less than recommended on the package. Rinse pasta in cold water; set aside.

 

While pasta is cooking, make the sauce. Melt butter in a heavy-bottomed saucepan over medium heat; whisk in flour. Continue whisking and cooking for 2 minutes. Slowly add milk, whisking constantly. Cook, stirring frequently, until sauce has thickened, about 10 minutes. Remove from heat. Add cheeses, salt, chile powder, and garlic powder. Stir until cheese has melted and all ingredients are well incorporated, about 3 minutes.

In a medium bowl, mix together cooked pasta and sauce gently but thoroughly. Pour pasta into prepared baking dish; sprinkle with cheeses and chile powder. Bake, uncovered, for 20 minutes. Let stand 5 minutes before serving.

 

Baked Macaroni and Cheese

Scott made this dish for his family's holiday gathering. It was definitely a hit! I have always heard of Alton Brown but never made or looked at any of his stuff. This was great, and the video is interesting too! It's definitely someone I'll keep getting recipes from!

Baked Macaroni and Cheese-adapted from Alton Brown
Total Time: 1 hour 20 minutes
Serves 6

• 1/2 pound elbow macaroni
• 3 tablespoons butter
• 3 tablespoons flour
• 1 tablespoon powdered mustard
• 3 cups milk
• 1/2 cup yellow onion, finely diced
• 1/2 teaspoon paprika
• 1 large egg
• 12 ounces sharp cheddar, shredded
• 1 teaspoon kosher salt
• Fresh black pepper
• 3 tablespoons butter
• 1 cup panko bread crumbs

Preheat oven to 350 degrees F.

In a large pot of boiling, salted water cook the pasta to al dente.

While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, and paprika. Simmer for ten minutes and remove the bay leaf.

Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.

Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.

Cheesy Garlic Sticks

One of my favorite things from college was ordering late night "smotherella sticks". It was basically pizza bread, and then cheese, garlic and seasoning and you dip in your dipping of choice: mine was usually nacho cheese, ranch or garlic butter (this was college remember...not all that healthy). This recipe pretty much replicates those to a t! I would probably add a bit more garlic, or some garlic powder just because I like the garlic. The poster of the recipe stated that she uses the ball of mozzarella cheese instead of the already shredded-I definitely agree! The cheese got so gooey and delicious, and I don't think I've ever had that happen when I make pizza with shredded cheese. I used the pizza dough from a can, but you can buy dough from the bakery at the market, or apparently, Papa Murphy's will sell their dough as well. Make these the next time you're spending a night in or just want some yummy goodness! We rated it a 4/5.

Cheesy Garlic Sticks

Cheesy Garlic Sticks--adapted from Jam Hands

• 1 pre-made pizza dough 
• 1 ball mozzarella cheese
• 2-3 tablespoons olive oil
• 1 tablespoon jarred minced garlic
• Italian spice mix

Heat oven to 400 degrees (or as directed per the dough you are using). Prepare the crust to your desired thickness. Brush the crust with olive oil.

Cut or pull apart the mozzarella cheese and spread evenly over the crust. Sprinkle the minced garlic over the entire pizza. Add desired amounts of Italian spice mix over the whole of the pizza--generous portions will be okay here!

Bake about 15 minutes or as directed for your pizza dough.

Kalamata Olives and Sun-Dried Tomatoes on Cream Cheese

This is a great, simple recipe that is great as a snack (as I use it) or as an appetizer for a party. You can mix all the ingredients together for a daily dip, or put the basil, olives and tomatoes neatly on top for a nice-looking kind of dip. Both taste great! When I first made it, I just put the ingredients on top of the cream cheese (pictured below). I didn't eat all of it, so I ended up mixing it together in a tupperware container to eat as a snack later! The cream cheese definitely tones town the saltiness of the olives and tomatoes. I had some troubles finding fresh basil, so I used dried basil leaves and only put in 1 tablespoon so not to overwhelm the dish. 3/5 This isn't something I'd make all the time, but it definitely will be made again! Oh! And I finally am remembering to take my own pictures again! They aren't quite as pretty as the ones online, but they're mine :)

Kalamata Olives and Sun-Dried Tomatoes on Cream Cheese

Kalamata Olives and Sun-Dried Tomatoes on Cream Cheese-adapted from Pillsbury.com
Total Time: 10 Minutes
Serves 10

• 20 kalamata olives, finely choppped
• 2 tablespoons, finely chopped, drained sun dried tomatoes in oil
• 1 tablespoon oil from sun dried tomatoes
• 2 tablespoons chopped fresh basil, or 1 tablespoons dried basil leaves
• 1 teaspoon cider vinegar
• 1/8 teaspoon crushed red pepper flakes
• 1 medium garlic clove, finely chopped
• 1 package (8 ounces) cream cheese, softened
• Assorted crackers for eating

In a small bowl, stir together all ingredients except cream cheese and crackers.

To serve, option one: place softened cream cheese on a platter and spread evenly across. Spoon olive mixture over cheese evenly. Serve with crackers.

Option two: mix cream cheese and olive mixture together. Serve with crackers.