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Classic Stovetop Mac & Cheese

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Easy Stove-Top Mac and Cheese

I’m just gonna come right out and say it. When discussing cheese and pasta, sometimes one must be blunt.

I like stove-top macaroni and cheese more than baked macaroni and cheese.

This is the truth, straight from me to you.

I mean, that’s not to say I won’t consume a mound of baked mac rapidly if it’s served at a potluck, a cookout, or a picnic. And I won’t say no to a fancy mac, like this one I made last year. But the macaroni of my dreams is prepared on the stove-top: al denté, piping hot, and swimming in thin, just-a-little-bit-spicy, orange cheddar cheese sauce.

Mac and Cheese
Is this a product of being raised on the blue box? Perhaps. Is this a product of wanting my pasta so firm that it nearly crunches between the teeth, a state that is nearly impossible to achieve when baking pasta? That’s probably reading too deeply into the whole thing. Maybe I don’t like the breadcrumbs that typically accompany a baked mac? Maybe I don’t like the waiting?

One significant downside of loving so much a mysteriously created product of food science is that it can be incredibly difficult to replicate at home. What the hell is that orange powder anyway? I theorize it must be fairy dust, for I have searched for years for a mac and cheese recipe that, if not identical, could at least be a satisfactory homemade replacement to the mac and cheese of my childhood.

Friends, I HAVE FOUND IT.

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Sweet Pea & Mushroom Potstickers

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Fresh Sweet Pea Potstickers
A while back, I made a batch of potstickers that ruled over all other potstickers I had eaten. They were savory and rich and perfect, and as a result I dedicate time each year to can Ginger Apple Chutney, the driving force behind them.

As far as Brad is concerned, they are the only potstickers worth eating – why even bother, he asks? I, on the other hand, have yet to find a filling for these fried little dumplings that I don’t like, so I occasionally play with alternatives. This is, currently, my favorite alternative.

Spring greens!
If the Pork & Ginger Apple potstickers taste like autumn, these ones taste like spring. The ingredients are fairly simple: crisp green onions and peas accompanied by sautéed spinach and mushrooms. The bright flavors of the onions and peas are balanced out by the dark, earthy spinach and, my favorite, mushrooms sautéed in butter and soy sauce.

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Harry Potter Cauldron Cakes

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Fair warning.

This is gonna be awesome. Nerdy awesome. Which is the best kind.

Just in case you live, um, on a planet with no movies or internet or books or newspapers, the final installment of the Harry Potter films is coming out on Friday. This is cause for a party.

A new friend of mine threw one such celebration last Friday (costumes required, duh), and I couldn’t resist cooking something from the books to take to share. But what!? So many options!

I settled on cauldron cakes. I wasn’t sure exactly what these are supposed to look like, but after a bit of perusing ideas on the interwebs, I came up with a plan. I’m pleased to say that I think it turned out well.

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Weeknight Roast Chicken

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Weeknight Roasted Chicken

Like many of you, I assume, I grew up eating chicken at home primarily in the form of boneless-skinless chicken breast. Legs and thighs were treats found mostly on coveted fried chicken platters that showed up at potlucks, or in occasional bucket o’ chicken. And whole chickens? Even more rare!

I decided a few years ago that I wanted to try to buy as much of meat from local producers as I could, which is admittedly more expensive than trays of shrink-wrapped meat from the grocery store. For some cuts, it was oppressively expensive: boneless-skinless chicken breast ran anywhere from nine to fifteen dollars a pound (gulp). As a result I began to explore other cuts of meat, and one of my favorites was the whole chicken. Not only does a whole chicken yield a variety of cuts and flavors, but I can split a whole chicken into at least three meals for Brad and I. And I can use the spare parts for stock. Definitely the biggest bang for my buck. Sometimes I choose to break the chicken down for parts while it’s still fresh (using an excellent how-to video that I swear by) and sometimes I choose to cook it whole.  And, for a number of reasons, this is my favorite way to do the latter.

All the ingredients you need
Reason #1: It’s fast. Seriously, from start to finish, this chicken can be ready to eat in an hour. There’s very little prep – no stuffing, to tying of feet, no oiling, and no slow-roasting. This bird cooks HOT for 45-50 minutes. And though the original recipe recommends seasoning at least two days in advance, I’ve never been disappointed in my method of seasoning immediately before cooking.

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Not-So-Cheesy Quesadillas

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Quesadillas

For the better part of middle and high school, I was usually up in time to make breakfast for my mom and sister while they continued bustling about, getting ready for school. Most days, this breakfast consisted of “tortillas with cheese”, which is just exactly what it sounds like: three flour tortillas, each with a layer of rough slices of cheddar or colby cheese, heated in the microwave for 30 seconds or so before being rolled up in paper towels for a to-go breakfast of champions.

All the ingredients

At some point later, upon partaking the joys of quesadillas that popped up on restaurant menus all over the place, I made the connection that I’d been making quesadillas all along (freakishly simple though they were). As with most of my cooking projects, though, I’ve stepped up my game and now make quesadillas not for hurried breakfasts on the go, but for sit-down dinners at home.

And you should too.

All the little pieces

I will say one thing though, and don’t freak out: these quesadillas don’t have much cheese.

I know. I know. What sort of monster cuts the cheese so significantly in a dish that is literally NAMED after cheese? But I tell you, it’s possible to have a delightful quesadilla that doesn’t have puddles of gooey cheese oozing out the sides and sizzling on your frying pan. Trust me on this.

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Mom’s Chocolate Chip Cookies

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Favorite Chocolate Chip Cookies

Friends, I have a confession.

A lot of the recipes I post on this blog are ones that I cook quite often. Lots of dinners, side dishes, breakfasts, and even desserts that you’ve seen in the last three years make regular appearances in my kitchen or in the kitchen’s of friends and family when I’m visiting. It’s actually pretty convenient to have my very own personal recipe book at my fingertips in any kitchen, grocery store, or farmers market that has data or free wifi.

But I’ve been holding out on you. I haven’t shared with you one of the treats I cook most often, a recipe that I know so well I haven’t looked at the recipe card in years, a recipe that continues to be Brad’s most-requested dessert.

My mom’s chocolate chip cookies.

Mom's Chocolate Chip Cookies
My mom has been baking these cookies since long before I was born, and truth be told, they’ve gained rather a lot of fame at the staff meetings, potlucks, and holiday gatherings in her little corner of Southwest Colorado. This is also one of my mom’s memorized recipes, complete with a snappy little mnemonic jingle that I learned growing up and use to this day to remember the order of ingredients.

So why wasn’t this recipe at the top of my list to share when I started this blog? I’ve shared numerous other treasured recipes from my childhood: Almond Toffee, Lasagne, Favorite Party Mix, to name a few.

Here’s the truth. Most of my life, my mom used butter-flavored Crisco for her magical chocolate chip cookies. And while I had tried using butter and liked the results, it just felt odd to make such a vast departure from her recipe and then post it as “hers”. Irrational? Probably. But it held me back. I was writing a blog about eating less-processed, locally sourced ingredients. Butter-flavored Crisco is none of those things.

But then, a few months ago, my mom informed me that she had switched to butter for her cookies. Liberation! Now I could honor this, my “Mom’s recipe”, without the mysterious yellow shortening. I’m so excited to finally share these with you. (more…)

Four Cheese Fettuccine

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My favorite dish as a kid was spaghetti with butter and parmesan cheese (the powdery kind, mind you). It was years before I would tolerate spaghetti with spaghetti sauce, and to this day, I still prefer it without.

But the first time I indulged in the miracle of the universe that is fettuccine alfredo, I was hooked. Thoroughly convinced it was the best. food. ever.

Not much has changed.

And so! For years I have searched for a recipe that achieves in my kitchen what various restaurants mysteriously create every day: a creamy, cheesy, tangled mass of warm pasta that knocks my socks off.

When I stumbled across this recipe, it was love at first sight. I HAD to try it. The first taste was enough to convince me that it was definitely worth making over and over and over. And I have!

To be sure, this dish certainly steps it up a bit from the powdered parmesan I grew up on. I’ll admit, my new found love of these cheeses takes a larger chunk of my budget than your standard block of orange cheddar. But oooh, they are worth every grated bite.

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Pasta Marsala

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Flavorful pasta twist

I’ve grown tired, lately, of regular pasta sauce. Not of pasta, mind you. I crave that all the time. But these days, every time I sit down to make or order a pasta dish, I try to find something that is not marinara or alfredo.

While traipsing about the internet, I ran across a recipe for chicken marsala, which I’ve eaten at restaurants but never cooked myself. The thick, tangy brown sauce, full of mushrooms and drizzled over chicken, looked wonderfully decadent, and I started wondering how it would taste on pasta. It seemed it might be just the breath of fresh pasta-sauce-air that I was looking for.

Pretty creminis

For those of you out there who love chicken marsala, you won’t be surprised to hear that this dish starts with a large pile of mushrooms. You can use any variety you like, but I love using creminis. Even though they ultimately get drowned in brown sauce, they’re just so dang pretty when you clean and chop them up, aren’t they?

Sliced for saucing

And the other half of chicken marsala? The chicken, of course! Chicken breasts are sliced in half to create thin, fast-cooking filets. I dredged mine in a mixture of flour and parmesan cheese to create a golden-brown, slightly crunchy coating.

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Whole Wheat English Muffins

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Whole Wheat English Muffins

I don’t eat a lot of sandwich bread. Brad can finish off a loaf of bread in three or four days, even faster if he’s trying to eat at home. I, on the other hand, have a tough time getting through even half a loaf before it takes a turn for the moldy.

I’ve always tended to prefer my breads in other forms. Tortillas, bagels, biscuits, cornbreads, and baguettes are much more likely to appeal to me than a loaf of sandwich bread. And more recently, English muffins.

Homemade English Muffins

Considering that I love finding ways to replace my store-bought staples with homemade versions, I am somewhat ashamed to admit that I really haven’t spent a lot of time focusing on breads. I do have some go-to recipes for quite a few quick breads, but not many that I cook on a regular basis (the dramatic exception being my favorite, favorite cornbread, which ends up on my menu quite frequently).  So when I ran across a recipe for this, my current bread-of-choice, I decided it was time.

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Stars & Stripes Sweet Dip with Shortbread

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It’s the Fourth of July.

I know it’s actually the 2nd. But the Fourth of July is one of those holidays that gets a whole weekend. Some get a day, some get a break, this one gets a weekend.

What are you doing for the Fourth? Traveling? Cookouts? Blowing your yard to bits with fireworks?

Making a patriotic dessert?

Of course you are!

And how lucky that a holiday to celebrate the birth of our nation falls in a season ripe with berries that match our national colors.

This dessert is essentially three components: shortbread, berries, and cream. You can dress them up however you want to.

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