Confetti Mac & Cheese

Did you know you can make macaroni and cheese from scratch!?  I grew up on the stuff from a blue box... but after seeing Alton Brown make it - I had to try it out.  I've since modified and modified the recipe.  You'd be amazed at how healthy you can make it and it's SO MUCH YUMMIER! I add chopped cooked chicken most of the time and make this a one-bowl dinner. Yum!

Confetti Mac and Cheese
1 pound elbow macaroni or pipette, cooked according to package directions
1 pound frozen mixed veggies (you know, the cubes of carrots, peas, corn and greenie beenies)
Cook pasta according to package directions.  When you have 1-2 minutes of cook time remaining on the pasta, add the frozen veggies.  Drain and set aside.

Optional: 2 chicken breasts, cooked and chopped

Cheese Sauce:
3 tablespoons butter
3 tablespoons flour
1 tablespoon dijon mustard (I like Trader Joe's)
3 cups low fat milk
1 large or 2 small bay leaf
1/4 teaspoon paprika
1/3 c pureed carrots (this gives it that pretty orange color our children have come to expect)
16 oz (4 cups) regular or reduced fat cheese, shredded (sharp cheddar or any mix of cheese you have on-hand)
3 T parmesan cheese
salt and white pepper to taste (black pepper will do, I just like the white because you don't see flecks of black in the pretty orange)

In a large saucepan (or the now empty large pot you cooked the pasta in...) melt butter over medium low heat.  Once it stops bubbling, add the flour, dijon and paprika - whisk together to make a smooth paste, cook until this gets just a little darker, or thicker, or starts bubbling in the thin spots, about 3 minutes.  Slowly whisk in the milk, making sure all the paste dissolves.  Add the bay leaf and carrot puree.  Increase heat to medium and simmer to thicken.  Get some little bubbles going, but don't boil, about 5-10 minutes.  Think the consistency of gravy.

Add cheeses, stirring until all melted.  Salt and pepper to taste.
Add pasta with veggies and chicken. Stir well, serve hot.

Leftovers are especially awesome if you spread them in a casserole dish and top with breadcrumbs tossed in some melted butter and bake at 350F until golden.

After

We ended up taking the sink back.  I know.  Phooey.  After the second one was damaged out of the box, we decided the claims it wouldn't scratch weren't worth the paper they were written on!  But, with the new faucet, I hardly notice that the sink is as shallow as it is.  Add to that a fully functional (read: not leaking) disposal and even a built-in soap dispenser... and I'm so excited about my re-vamped sink.

And, by deciding against the new sink, we have remaining in the budget funds for a new front storm door.  I'm excited about that too.  (oh, and those tomatoes came off our plants - we're finally getting yellow tomatoes. And, just like last year, I'm having to baby the plants through our first frosts hoping to glean enough fruit to make it worth buying the gallon pot in the first place - but they're SOOOO yummy!).

I'm Getting a New Sink!

I'm getting a new sink! It started with the disposal going out, then the faucet started leaking... Stan went for those parts then called from the store to ask what sink I want!


Stay tuned for the "after" photos!!!

Salt Water Taffy

These taffy's from Trader Joe's are amazing! The swirly ones are red licorice flavor.  I think I'm chewing on the best red vine ever - but there's NO red dye!!!

Heavenly.

Orange Jicama Salad

My Mother-in-Law created this recipe after enjoying something like it at a restaurant.  It's crunchy, light and rather unexpected.

Orange Jicama Salad

3 cups jicama, cut into thin sticks

1 can mandarin oranges, drained (reserve 1/4 c juice)

1/2 c snipped parsley

1/2 c sugar

1/4 c juice reserved from mandarin oranges

1/4 c vinegar (I like rice vinegar best)

1/4 c oil (or a little less if using olive oil)

1/2 t salt

Combine jicama, oranges and parsley.  Mix together remaining ingredients.  Toss to coat.  Serve chilled.

Pineapple Chicken with Black Beans and Rice

Here's a new favorite!  Quick and easy - especially when hubby will cook the chicken on the grill, and you make the rice in an electric steamer.

Pineapple Chicken with Black Beans and Rice

2-4 lbs BSCB (boneless, skinless chicken breast)

1 16 oz bottle BBQ sauce
1 22 oz can crushed pineapple, gently drained
1 16 oz can black beans (good additional source of protein)
1/2 t madras curry
2 t cinnamon (I may have been a little more generous with the cinnamon, but 2 t is close enough)
2 t dry ground mustard, or 1 T dijon mustard (like Trader Joe's)

3 c rice, cooked according to directions

Cook chicken and steam rice according to directions.  I used my favorite Calrose with a dash of wild rice blend.

While chicken and rice are cooking, combine all other ingredients in a medium pot. Simmer over low-medium heat for about 10 minutes. Let the flavors mingle. This has a fairly high sugar content, so you'll want to stir often enough you don't scorch the bottom.

Serve by making a bed of rice, with chicken on top, and pour a generous scoop of sauce over both.  We enjoyed a green salad on the side to round the whole thing out.  Yay for protein!

Tomorrow!

Trader Joe's opens in Kansas City!!!  TOMORROW!  I'm so excited.  I will meet a couple friends (also die-hard TJ's fans) there and track down my already bulging list.  Here are some of the staples I'm looking forward to having:

Chocolate Chips
Dijon Mustard
Jarred Garlic (pureed)
Jarred Ginger (that isn't all stringy)
Sourdough Bread (Stan's favorite)
Shaving Cream (like Alba's, only less expensive)
Pink Sauce (no, not spaghetti, this is a creamy roasted red pepper spread)
Tortilla chips with Lime
Pepitas and other nuts
and did I mention Chocolate Chips!? mmm...

And I know there is a long list of other things I have forgotten.  Salad dressings and candies and vitamins.

I can hardly wait!

Meat Fork

This is one of my favorite tools. It's a simple meat serving fork by Oneida that I picked up at Target. It's great for serving meat, but it's even better for smashing bananas or scrambling eggs.

When I make Banana Split Muffins, I use this fork to scramble the eggs and smash the bananas in the same bowl with the oatmeal. In this case, I had 4 bananas to mash for banana bread, so I smashed them on a cutting board.

I'm sure you could use a potato masher - but I don't own one. I use an electric mixer to mash potatoes (in the same pot I cook them in). But, that's another post...

Sharpie Magic

This is so much fun!  Saw a tutorial on CraftGossip and had to give it a try.  So simple and very stunning.  

I started, then got called away, and found that the ink carries differently over already dried spots.  I could play with this method for a long time trying to master it, but the fun is - you don't have to!  I do, however, recommend doing this in a well ventilated area.

It washed up really great too.  I did heat-set it, with an iron and in the dryer for 30 minutes on high heat.  Then washed it in cold.  Next I'm curious to see if I can use laundry soap or crayons to create a batik-type relief for a pattern.  Could be very cool.  Stay tuned!

Summer Night

On the way home from Stan's 1st softball game.  It was beautiful outside!

Frog Eye Salad

I can't believe I hadn't shared this one yet!!  Frog Eye Salad is a favorite cool and creamy dessert.  It's also non-dairy (as long as you consider cool whip non-dairy).  And it has a fun name.  It takes some time, but you can break the steps out to prepare some of it in advance.

Frog Eye Salad
Prep. Time: approx. 2 hours
Serves: 16 (1/2 cup servings)

1 lb package Acini Di Pepe pasta - this is where the dish gets its name, when cooked these little pastas resemble little frog eyes.  "Mmmmm.... frog eyes."  Makes my son laugh every time.
2 eggs
1/2 c sugar
2 T flour
1/2 t salt
1 (22 oz) can crushed pineapple, drain reserving juice
1 (22oz can pineapple tidbits, drain reserving juice
1 (16 oz) can peaches, drained and chopped
1 (16 oz) can pears, drained and chopped
1 (15 oz) can mandarin oranges, drained
2 c mini marshmallows (optional)
16 oz whipped topping, thawed

Prepare pasta as directed, drain.

In heavy saucepan, beat eggs until foamy, whisk in flour, sugar, salt and reserved pineapple juice.  Cook on low heat until thickened - but do not boil.  A little simmer is ok, but if you over heat the eggs they will get grainy.

In a large bowl, combine pasta with pineapple sauce.  Chill 1 hour, or until cool. While pasta is cooling, chop up fruits.

Combine pasta with cool whip, mallows and fruits.  Serve chilled.

Gram's Lemon Apricot Cake

This is a good old fashioned cake.  I say that because it isn't "froofy" like popular cakes - it's humble looking and tastes spectacular.  My Gram Yoder made it while visiting us when I was just a child, it made such an impression on my taste buds that I called her as an adult to request the recipe.  Boy was I surprised to find it all started with a cake mix!  As Gram would say "Awesome!"

Gram's Lemon Apricot Cake
1 lemon cake mix
4 eggs
3/4 c oil (I used part vegetable and part olive)
1/2 c apricot nectar (Kern's or Jumex, you can freeze the other half for your next cake or drink it while baking)

Frosting:
1-1/2 c powdered sugar
3 T lemon juice
lemon zest (optional)

Mix cake mix, eggs, oil and juice on low for 30 seconds.  Beat on high for 2 minutes.  Pour into greased and floured 9 x 13 pan and bake at 300F for 35-45 minutes (or until toothpick inserted in center comes out clean).  While still warm, prick top of cake all over with a fork and drizzle with frosting.  Yummy!

Calico Corn Salad

This veggie side is easy to make ahead of time.  Allow the corn to thaw in transit to a BBQ and the salad will stay nice and cold, even in the heat of summer.

Calico Corn Salad
16oz (1 bag) frozen sweet corn
2 medium zucchini, diced
1 large sweet red pepper, diced
4oz can mild chopped green chilies (I get the fire roasted ones)

Whisk in large bowl:
1/4 c vegetable oil (I use olive)
2 T lime juice
2 T apple cider vinegar (or what you have on-hand)
1 t chili powder
1 t ground cumin
1/2 t ground black pepper
1/2 t granulated garlic

Mix dressing in large bowl, add green chilies.  Dice zucchini and red pepper.  Combine chopped vegetables and frozen corn with dressing mix and stir gently. Allow corn to thaw and serve. Can be made ahead, keep chilled.  Serves 6-8.

When I double this recipe, I increase the corn to 3 bags, simply doubling the remaining ingredients.  I have also increased leftovers with additional corn on the 2nd or 3rd day.

Herbed Carrots

My Mother-In-Law found this recipe for my Brother-In-Law's wedding years ago... it's been a family favorite ever since.  It makes a great summer side for potlucks and picnics.

Herbed Carrots
3 cups (1 lb) baby carrots
4 T rice vinegar (or 3 T white vinegar)
1 T extra virgin olive oil
1 t dried oregano
1 t salt
1/2 t ground black pepper
1/4 t granulated garlic

Steam carrots to tender-crisp.  I steam them in the microwave and like them a little more toward the soft side, but not mushy.  

Rinse with cold water, drain.  While carrots are still warm, drizzle on remaining ingredients and toss well.  Cover and chill, stirring occasionally.  Serve cold.
.

What's that?

24 muffins!?! Wow!!

I so rarely get a full 24 muffins out of a batch (even with an ice cream scoop, I'm a little extra-generous) so, I always feel like doin' a happy dance when I do!
Next... re-boot the laundry and prep snacks for t-ball practice tomorrow night. Then go to bed. I need my rest (and so do you)!

Moist Carrot Cake

Stan's favorite cake (excluding chocolate - that's evidently a class all its own).  An easy and fool-proof recipe, courtesy my friend Martha.  Omit the nuts for a toddler friendly version.

Moist Carrot Cake
2 c all purpose flour
2 t baking powder
1-1/2 t baking soda
1 T ground cinnamon
2 c white sugar
4 eggs
3/4 c oil
3/4 c unsweetened applesauce
2-3/4 c shredded carrots (or as much as you can smush into the batter)
1 c crushed pineapple, very well drained
1 c chopped walnuts
1 c unsweetened flake coconut

Preheat oven to 325F.  Grease and flour a 9x13 pan (I like glass for a crispy crust). Mix together the flour, baking soda, salt & cinnamon. Set aside.
In a large bowl, mix sugar, oil, applesauce and eggs. Beat in flour mixture. Stir in pineapple, shredded carrots, chopped nuts and coconut. Pour into prepared pan.
Bake in preheated oven for 45-55 minutes, or until a toothpick inserted into center of cake comes out clean.  Allow to cool.

Frost with Allspice Cream Cheese Frosting.

Allspice Cream Cheese Frosting

I've never been a fan of the traditional cream cheese frosting... too sweet and the butter is completely unnecessary (in my humble opinion).  I've always made an impromptu version with cream cheese, a little lemon juice, sugar and vanilla.  This one, however, is the new favorite.  I can't imagine anything more perfect with yummy Moist Carrot Cake.

Allspice Cream Cheese Frosting
16 oz low fat cream cheese
3/4-1-1/2 t allspice (to taste)
5 T - 1/4 c powdered sugar
1 t vanilla

In a medium bowl, blend all ingredients together.  If needed, add milk 1 teaspoon at a time until spreadable.
Generously covers a 9x13 sheet cake.

Steamed Artichokes

His = garlic butter
Hers = mayo

Ever steamed an artichoke?  It's easy.  First, a quick lesson on picking one out at the store:

Chose ones that seem heavy for their size.  Purple streaks aren't bad, they just mean the plant was exposed to a frost.  This can actually make them sweeter!  I found these beauties on sale for $1 each!!  I can usually find them, in season, as little as $2 each.  They are a treat for both Stan and I.

When you get them home, chop the stem close to the bottom of the globe.  You can keep this and use the flesh in recipes, but I don't bother.  Then, cut the tip of the globe off to make a flat that exposes the petals, like you see above.  I typically take of the top 3rd.  If you want to get fancy, you can get your a good pair of kitchen scissors and snip the pokey tip off each of the remaining petals, but I don't worry about it.  We're grown ups.

Rinse, pulling the petals toward the outside a little to loosen them up.  Place face down, snugly with other artichokes in a pot.  Put water, 1-2" deep in the bottom with 1 T crushed garlic, 1-2 T lemon juice, and 1/2 t salt.  Simmer on low-medium for 40 minutes, or until a butter knife will easily go thru the center of each stem.

These reheat well too.  I put them on a plate with a damp paper towel over, or heat in the zip top bag they were stored in.  Dip in mayo or melted butter with garlic.  Peel each petal off and scrape the flesh off the bottom of the petal with your teeth.  Discard remaining petal.  When you get to the choke, scrape it all off.  Discard.  Cut up and enjoy the heart.  The best part!

Cheesy Chicken Pot Pie

A twist on the classic (but easier than ever)!  I like to make my own crust, if you have a food processor, it's a snap.  Give it a try, you won't regret the extra effort.

Cheesy Chicken Pot Pie
1 recipe Cuisinart Pie Crust

2 large cooked chicken breasts, cut into chunks (use leftovers or a small rotisserie chicken)
1 can Campbell's cream of mushroom
1 can Campbell's cream of celery
1 c shredded cheese
1 16oz bag frozen mixed veggies, partially thawed
pepper to taste (I like a healthy dose)

While you precook the crust, chop up the chicken and combine with remaining ingredients in a large bowl.  It will be thick because your veggies will freeze the soup concentrate.  Resist the urge to add liquid.

Carefully remove the pie shell from the oven, fill it, and cover with the other half of the pie crust.  You could also skip the bottom crust altogether, toss all the filling in a 9x13, cover it with the pie crust (tucking it in around the edges) and cook it just the same. For our little family, Stan likes the crust, so I make a traditional pie.

Cook approx. 45 minutes at 350F or until warmed thru and crust is a lovely brown.  (Because you're using pre-cooked chicken in this, you don't have to worry about done-ness for safety).

Allow to cool a bit, then slice up and serve.

New Rolling Pin

Isn't it beautiful!?  And now that I've found a fool-proof crust recipe, it's being put to good use.  We had scrumptious cheesy chicken pot pie with these babies!