Category Archives: Cheese

Creamy Cheesy Cheeseburger Macaroni & Cheese

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Cheeseburger Macaroni & Cheese

Cheeseburger Macaroni & Cheese

I remember when I got married at 20. While I knew more or less how to cook and had been doing it for about ten years at that point, the main things I had made up till then were baked goods and home made candy. Dinners were pretty simplistic when our mom wasn’t home. So when my then husband and I moved to Germany and I was cooking for us both, it was…interesting… to say the least. One of the things I made we simply called “goop”. It involved taking a box of cheap mac and cheese, browning a pound of ground beef and mixing them. That was it. No seasoning, nothing. Also no nutrition and not much flavor hehe. Early home made Hamburger helper. Then when I had five kids, all fairly young, to feed, and I was working, the real hamburger helper became an easy stand by. Same concept; brown the beef, mix into the pasta. Easy, quick, with a flavor reminiscent of sewer water but the kids liked it.

Nowadays however, I prefer to make my version of it. Making it yourself leaves you with at some idea that there is a modicum of nutrition in there and no cheese that is powdered. Mind you, this is NOT diet food by any stretch of the imagination. What it is however is tasty, filling, hearty for a cool night and kids and adults both love it. The flavor actually does remind you of a cheeseburger from a fast food place that shall remain unnamed.  You have your ketchup and mustard, the dill pickle, even the little bits of re-hydrated dried onions.

My photo here bites donkey weenies. It was dark, I was feeling well and no matter how I tried, I couldn’t get decent light. So trust me, this is far better than my photo portrays it as being lol. Also, this makes enough for dinner on 2 nights so if you don’t want that cut this recipe in half :-)  I like the whole recipe myself. Gives me one night of leftovers, thus more time to be lazy and watch reruns of Army Wives. Win Win situation for me!

You know the drill…

Cheeseburger Macaroni & Cheese

  • 1 1/2 lbs elbow macaroni, cooked, drained and set aside
  • 2 lbs ground beef (chuck works best in this)
  • 2 lbs mild cheddar cheese, shredded
  • 1 lb Velveeta or American cheese, shredded or cubed
  • 1 1/2 cups milk
  • 2 eggs, beaten (bad eggs, bad eggs! Sorry; I’ll stop now.)
  • 1/4 cup unsalted butter
  • 3 tablespoons dill relish
  • 2 tablespoons mustard
  • 1/4 cup ketchup
  • 2 tablespoons dehydrated chopped onions
  1. Preheat oven to 350 degrees.
  2. Brown your ground beef over medium high heat. Drain, mix with your pasta and set aside. Bring your milk to a simmer in a heavy bottomed pot.  Add in the Velveeeta cheese; stir constantly over medium heat until the cheese is melted and the mixture is smooth.
  3. Take about 1 cup of the mixture and slowly drizzle into the beaten eggs, whisking constantly. This tempers the eggs and prevents them from turning into scrambled eggs when you add them to the milk.
  4. Pour the eggs into the pot of milk/cheese and stir constantly until combined. Cook over low heat for about 3 minutes. Remove from heat. Add in the ketchup, mustard, dill relish and dried onions. Set aside.
  5. Butter a large (3 quarts at least) baking dish. Add in half the pasta/beef mixture. Now cover with half the shredded cheese, then with half the cheese sauce mixture. Repeat this layering one more time. Sprinkle with additional cheese if desired but even I have to say it doesn’t need it. I know, right?! ME… saying you don’t need more cheese! Drizzle with some extra ketchup just to up the whole burger factor.
  6. Bake uncovered at 350 degrees until bubbly and golden brown, about 30 minutes.
  7. Served with a side salad and rolls, this makes and extremely kid friendly dinner. 🙂

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Baby Eggplants Stuffed With Lamb, Fruit & Montasio Cheese

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Baby Eggplant Stuffed With Lamb, Fruit & Montasio Cheese

Baby Eggplant Stuffed With Lamb, Fruit & Montasio Cheese

This past September, I was contacted by a lovely lady named Jill who invited me to enter the “Legends From Europe Market Basket Recipe Contest For Bloggers”. Knowing that I need to work on my confidence in recipe development, I gave a resounding but shaky yes. In this contest, the bloggers get assigned a specific product, either a variety of Prosciutto or a specific cheese. The assignments are random and I got Montasio cheese. This wasn’t a cheese I was familiar with and I worried about finding it in my rural area. Luckily, a bulk liquor store with a great gourmet department had quite a bit of it. Whew! So it was on to the taste testing. Let me just say, this cheese is actually quite delicious. There are different types of Montasio and they vary some by flavor as well as firmness. The one I got is akin to a good Parmigiano in texture; firm, easy to grate and with a nice bite to it. The flavor is reminiscent of Swiss cheese but rather as if Swiss and Parmigiano had a love child. 😛 It’s lucky I bought a lot, because we absolutely love it.

I obsessed for the better part of a month over what to make but what finally decided me was when I saw some baby eggplant at the store. The cute factor won out lol. What’s weird is how I cook when I’m developing. There is little to no research, and I fly by the seat of my pants. I’m one of those people who does far better if I don’t plan things, just get in there and do it. That way of cooking worked well here. These stuffed eggplants are amazingly good. You have the meatiness of the lamb combined with the sweetness of the fruit, the sharpness and creaminess of the cheese, then the herbs and spinach joining with a slight bite from the curry and the red pepper flakes. Give this a try; I think you’ll be pleased.  And if you find a good source of the Montasio cheese? Stock up. This cheese is wonderful!

Baby Eggplants Stuffed With Lamb, Fruit & Montasio Cheese

  • 5 baby eggplants
  • 2 tablespoons olive oil, divided
  • 1 lb ground lamb
  • 3 minced shallots (about 3.5 tablespoons)
  • 1 cup onion, chopped
  • 1 clove garlic, minced
  • 1/2 cup coarsely chopped dried apricots
  • 1/2 cup coarsely chopped dried figs
  • 1/2 cup dried cranberries
  • 1/2 cup toasted slivered almonds
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon garam masala
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 teaspoon dried oregano
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1 lb frozen spinach, thawed, drained and squeezed as dry as possible
  • 3 cups grated Montasio cheese, divided (use the large hole on a box grater)
  1. Preheat oven to 375 degrees. Grease a 13×9 inch baking pan. Slice each eggplant in half and lay cut side up in the baking pan. Brush them with one tablespoon of the olive oil. Bake at 375 degrees for 20 minutes. When done, set aside to cool.
  2. While the eggplant cooks, pour the remaining 1 tablespoon olive into a large saucepan. Over medium heat, saute the lamb, shallots, onions and garlic in the olive oil until the meat is browned and the aromatics are limp and translucent. Drain well, then place back in the pan.  Return heat to medium.
  3. To the lamb, add the apricots, figs, almonds and cranberries. Stir to combine then add the next 7 ingredients (through the black pepper). Stir and let cook for five minutes over medium heat, stirring occasionally. When done, add in the spinach and stir well. Remove from heat and set aside.
  4. Use a sharp knife to cut along the inside edges of each eggplant half, making sure not to cut through the skin and leaving about a quarter inch thick shell.
  5. Scoop out the insides of the eggplants and either discard the pulp or use for another purpose. Lay each eggplant back on the baking dish, cut side up. Lay them close to each other for support.. Sprinkle 1/2 cup of the Montasio over the insides of the eggplants.
  6. Add 2 cups of the remaining Montasio to the stuffing mixture in the pan. Stir well to combine.
  7. Stuff each eggplant half with about one third to one half a cup of the stuffing mixture (a slightly larger eggplant half can hold a touch more, smaller ones a bit less), pressing down lightly and mounding it up. The stuffing mix is fairly dense so it’s easy to compact and mound. You may end up with a few spoonfuls of the stuffing mixture left over. It’s wonderful fresh from the pan too, so eat up!
  8. Return to the 375 degree oven for 20 minutes or until the eggplant is easily pierced with a fork through the side. Ten minutes into cooking, remove the pan from the oven. Sprinkle the remaining 1/2 cup Montasio cheese over the eggplant halves and return to the oven for the last ten or so minutes of cooking time.
  9. Use a large spatula to carefully remove the eggplants from the pan and transfer to a serving dish. Garnish as desired and serve one half as an appetizer serving or two as an entree.

Lemony Cheese Risotto

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Lemony Cheese Risotto2

There are some foods that transcend space, time and all things earthly. Once upon a time, I would have put Twinkies and Ho Ho’s in that category. Yeah yeah, I know. Who the heck puts snack cakes in with transcendental foods? I also put Cheetos, a rare ribeye steak, roasted brussel sprouts and salted caramel gelato in there so am I forgiven? Anyway, Twinkies and Ho Hos lost their spot cause they bite donkey toes now that they have changed over. I was close to being institutionalized when I found this out, but I’ve since moved on. Brachs Gummi Candis and Whole Foods Salted Caramel Brownies have filled the Twinkies void. Sorry, pretend Hostess people.

But one food that always seem to fit the whole beyond earthly, etc etc, is a good risotto. I made sure to put the word good in there because I’ve had and made some pretty bad ones. At their worst, they can be gummy, mushy, hard, flavorless and a waste of good Arborio rice.

At it’s best however, it’s creamy (with no added cream) full of flavor, a dish that can make the meal shine. This version? it’s the kind that will make you take up meditation just so that you can think about this rice. It will make you see heaven. Honest. It will. Would I lie to you?!

Go. Cook. Be free. Make risotto. Thank me later. Cause you really WILL thank me. You can cut this recipe in half, but it reheats well and makes a great lunch with maybe a chicken breast and a salad.

Best. Risotto. Ever.

Lemony Cheese Risotto

  • 1 lb arborio rice
  • 2 medium onions, chopped (about 1 1/2 cups)
  • 3 garlic cloves, minced
  • 2 tablespoons olive oil
  • 42 ounces chicken broth, heated to almost boiling and kept hot
  • 1/2 cup white wine (don’t use something you wouldn’t drink)
  • 2 tablespoons lemon juice
  • 1/4 cup crumbled bleu cheese
  • 3/4 cup grated Parmesan cheese
  • 1/2 cup freshly grated Mozzarella
  • zest of one lemon
  • 4 tablespoons unsalted butter, in chunks
  • freshly ground pepper to taste
  1. In a large sauce pot, combine your olive oil, chopped onions and minced garlic.
  2. Cook over low heat until the onions are soft and tender, about ten minutes.
  3. Pour in the rice. Stir well and cook for about 2 minutes, until all the rice is well coated.
  4. Put the heat on medium and pour in the wine. Cook, stirring constantly, until all the wine is absorbed.
  5. Pour the lemon juice into the broth.Add in 1/2 cup of hot broth to the rice. Cook, stirring constantly, until all the broth is absorbed. Add new broth, continuing to stir, 1/2 cup at a time, each time the previous amount is absorbed.
  6. When all the broth has been used, add in the Parmesan cheese, lemon zest, bleu cheese and mozzarella cheese.
  7. Stir in the butter and stir until it is melted. Use pepper as desired. You can also salt it but I have never seen the need as the Parmesan adds a sufficient salty flavor.
  8. Serve garnished with more cheese and lemon zest.
  9. Thank me. Preferably with big bills. 😛

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Creamy Cajun Shrimp & Bacon Alfredo

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Creamy Cajun Shrimp & Bacon Alfredo

Creamy Cajun Shrimp & Bacon Alfredo


I think we’ve all learned how bad I am at following recipes, right? Well, today, I just threw the cookbooks out the window. Sorry, darlin… I’ll call a glass repair guy tomorrow.

I had a pound of very rare in our household (both because of cost and because my husband hates it so I rarely make it) jumbo shrimp. I had spent two days trying to figure out what to do with them. Batter fried? Tasty, but it doesn’t stretch far and since this is a rare treat, I wanted it to seem like more. Heck, give me an hour and I can finish a pound of fried shrimp myself. Gumbo? Too much trouble and I always use Andouille in my gumbo which I don’t have right now. So I started looking at recipes for Shrimp Alfredo. I didn’t like any of them lol. So I just went into the kitchen and started throwing Cajunish and Alfredoish (yes, those are now both official words) ingredients together. Those and bacon. Bacon makes everything better. I mean… it’s BACON!

I must say; this sauce turned out wonderfully. Spicy, creamy, shrimpy :-p Seriously, it’s quite good. Not too spicy but has a nice bite for the heat seekers like myself. The green peppers and onions and garlic make their presence known. Add in the bacon and shrimp and oh my… seafood (bacony) Heaven on a plate. Ok, so the pic is of it in a bowl. Work with me here.

Note… I had no fettuccine , linguine or other traditional pastas here so I used Penne. I actually think I prefer it now. The shape helps it catch more sauce then you can on a flat noodle shape. But use what makes YOU happy.

You know the drill…

Creamy Cajun Shrimp & Bacon Alfredo

  • 1 pound shrimp (I used jumbo but you could use large or extra large too. Just don’t go smaller or you could end up with overcooked shrimp. Save the smaller shrimp for something where it’s not sitting in a hot sauce)
  • 1 pound bacon, cooked until crisp, crumbled, 4 tablespoons of drippings reserved
  • 1 large green bell pepper, chopped (about 1 cup)
  • 1 large onion, chopped (about 1 1/4 cups)
  • 3 cloves garlic, minced
  • 3 tablespoons salt free Cajun seasoning (it can be hard to find but it’s worth it)
  • 1/2 teaspoon ground red pepper flakes (optional)
  • 2 teaspoons hot sauce (optional)
  • 2 cups half and half or heavy cream
  • 1 cup fresh grated Parmesan Cheese (if you use that canned dried stuff, I’ll cry)
  • 8 ounces of Mascarpone cheese (could sub cream cheese)
  1. Start a large pot of water boiling. When water comes to a boil, cook your pasta to desired doneness. Drain and set aside in a covered bowl.
  2. While it heats, pour your reserved bacon droppings in a large skillet. Add in the green pepper, onion and garlic. Saute over medium heat until the veggies are soft and tender.
  3. Pat your shrimp dry then add into the veggie mix. Also add in the Cajun seasoning and red pepper flakes Saute just until the shrimp start firming up and turning pink. They will finish cooking as the sauce heats.
  4. Pour the cream into the shrimp mixture. Pour in the hot sauce also if using.
  5. Turn heat down to low and simmer for five minutes or until sauce starts to simmer (don’t boil it), stirring frequently. Add in the mascarpone and stir until smooth and melted Add in the crumbled bacon and serve the sauce over the warm pasta.
  6. Garnish with more Parmesan cheese. Because you can never have too much cheese.

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Cheesy Sausage Potato Skillet

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Cheesy Sausage Potato Skillet

Cheesy Sausage Potato Skillet

Growing up in Chicago, I have always had a love for sausage of pretty much every kind. Well, you will never get me to try blood sausage and I’m fine with that status quo. But when you are raised in a large city filled with a humongous population of Eastern European immigrants, you grow up loving the food. And sausages are extremely popular in the Midwest. Heck, there are stores that sell JUST sausage. *Sobs because I miss Chicago, if only for the food and culture*

Here in Kentucky, there is a plethora of the typical smoked sausage products, but not a lot in the way of fresh. Luckily, I also love smoked sausage as does my family :-D. My usual way of making them is just to simmer them in some water. I’m boring and a purist 😛 (Saith the woman who touts Cheetos as one of the main food groups). One night last week, when the guys had had fast food (I’m NOT a fast food person normally) I was hunting for something to make for my dinner. We had some smoked sausage so I played around a little. Knowing my men, I made a full pan of this because well… they’re guys. Need I say more?

This was delicious if I do say so myself. It’s nothing Earth shaking and has been done before in different variations. But here’s MY variation. Cheesy, sausagey (yes, that too is now a word), filled with crispy potatoes, green peppers and onions and smothered in a ton of cheese. This is homey, simply, easy to throw together comfort food at it’s best. It’s also easily changed up to fit your family preferences. Don’t like onions? Don’t use them. Use YOUR favorite sausage. Not a Cajun seasoning fan? Omit it 🙂 Etc etc etc.

You know the drill. 🙂

Cheesy Sausage Potato Skillet

  • 1 lb of your favorite smoked sausage, sliced into bite sized pieces (I used Johnsonville Andouille)
  • 4 potatoes, cut into bite sized cubes
  • 1 green pepper, chopped
  • 1 onion, chopped
  • 1 teaspoon salt free Cajun seasoning
  • 8 ounces Colby Jack cheese, shredded (or your favorite cheese)
  • salt and pepper to taste
  • sliced green onions for garnish
  1.  Over medium heat in a medium skillet, cook your smoked sausage until browned and crispy. Remove from the pan with a slotted spoon and set aside. Leave the drippings in the pan.
  2. Using the same pan and drippings, add your potatoes, green pepper, onion and Cajun seasoning. Cook, stirring occasionally, until the potatoes are tender and crispy and can be easily pierced through with a fork.
  3. Spoon the sausage back into the skillet. Stir to combine and cook for about 2 minutes to reheat the sausage.
  4. Top the dish with the shredded cheese. Turn off the heat, cover the pan and leave it on the stove for about 5 to 6 minutes until the cheese is melted. Garnish with the green onions and enjoy!

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Herbed Onion, Shallot & Cheese Bread

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Herbed Onion, Shallot & Cheese Bread

Herbed Onion, Shallot & Cheese Bread

I love baking. I betcha never knew that, did you? I run a quiet little blog full of main dish recipes, vegan yummies (is it just me or the phrase “vegan yummies” a total contradiction in terms? hehe) and no baking whatsoever. or something like that. But really… I do love to bake. I don’t bake so that I have something to post on the blog. I blog because I love to bake. There is something about combining a bunch of ingredients, tossing them into a pan and creating something homey and comforting that appeals to the nurturer in me. And I love to share the recipes. And watch you all get fat with me. And buy stock in “fat girl pants” companies.

I especially love baking this time of year. Doesn’t most everyone? that whole colder weather, cozy house, yummy smells thing is great incentive. It’s also great incentive to buy a treadmill and a gym membership, but we won’t go there. Please see above about that stock option idea. 😀

My house smells amazing right now. I swear, one of the best smells ever is practically ANYTHING made with either cheese or onions. So combine cheese and onions with shallots, more cheese, Herbes De Provence, more cheese and make it all into a loaf of quick bread, and Janet is one happy camper. In all reality, I’d probably be a  miserable camper unless said camp had a jacuzzi tub, king sized bed, room (campfire) service and the campfire was a large fireplace overlooking either the mountains or the ocean. Ahhh, daydreams. They make life worth living, huh?

If you like savory quick breads and need something fairly quick to serve with dinner (or lunch or breakfast or a midnight snack) give this a try. Beyond the fact that I promise that your house will smell divine, this tastes so good. the top is slightly crispy form the cheeses, then you get the soft tender inside with more cheese and the flavor of the shallots, onions and garlic. This is great by itself. I can also see it going well with a bowl of soup or stew as the weather gets cooler. Shovel a boatload of butter on there (use two boatloads… I won’t tell) and eat half the loaf. I won’t tell if you do that either. I’ll just be counting my money from the fat girl pants stock.

Herbed Onion, Shallot & Cheese Bread

  • 2 1/4 cups flour
  • 4 and a half teaspoons baking powder
  • 1 teaspoon salt
  • 3 tablespoons unsalted butter, cold
  • 1 cup sharp cheddar cheese, divided
  • 3/4 cup fresh grated Parmesan cheese, divided
  • 2/3 cup diced onion
  • 2 shallots, diced
  • 2 cloves garlic, minced
  • 1/2 cup chopped green onions
  • 1 tablespoon unsalted butter
  • 1 egg
  • 1 egg yolk
  • 3 tablespoons vegetable oil
  • 1/2 cup milk
  • Preheat oven to 375 degrees. Grease and flour (or use a cooking spray) a 9 inch loaf pan.

1)- In a large bowl, combine the flour, baking powder and salt. Using a pastry blender, cut in the 3 tablespoons unsalted butter until fine crumbs form. Add in 3/4 cup of the cheddar cheese and 1/2 cup of the Parmesan cheese and the green onions. Stir well to combine.

2)-I n a small pot, melt the one tablespoon butter. Saute the onions (just the regular onion, not the green onion), shallots and garlic over medium heat, stirring frequently, until soft and tender. Remove from heat and let cool for five minutes.

3)- When cool, add the milk to the onion mix. Stir well, then add the egg, egg yolk and vegetable oil. Stir.

4)- Pour the onion mixture into the center of the bowl of flour. Using a wooden spoon (not a mixer) mix just until thoroughly combined and there are no dry spots left. This is a thick almost biscuit like dough so don’t expect it to be pourable.

5)- Dump the dough into the prepared loaf pan and pat down, smoothing the top.

6)- Sprinkle with the reserved cheese.

7)- Bake at 375 degrees for about 30 minutes or until the top is golden brown and a skewer inserted into the middle comes out clean. Let cool in the pan for 2 minutes, then turn out onto a wire rack to finish cooling.

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Easy Chicken Parmesan Pasta Bake

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Easy Chicken Parmesan Pasta Bake

Easy Chicken Parmesan Pasta Bake


I mentioned in the last post that my husbands requested birthday cake every year is a German chocolate one. Well, his requested birthday dinner is Chicken Parmesan. Every.Single.Year. Did I mention that he asks for it every single year? He is a creature of habit, my husband is. Though I really have no room to talk. I tend to do the whole creature of habit thing myself though not with birthday cakes and birthday dinner. One- I usually have to make those myself so for dinner you’d darn well better believe it is going to be steak. Dessert… ehhh, who knows. I buy a cake more for the kids since cake doesn’t really excite me much. and two- if given the opportunity, I’ll ask for dinner out every time. Give up the chance to have someone else doing the cooking and cleaning? Not on your life!

But back to that whole chicken Parmesan thing. I am pretty sure he would alternate between that, my chicken curry, my lasagna or spaghetti and my chili or meatloaf every day with no problem. But beyond the fact that chicken Parm is a pain in the tush to make (you try making enough to feed not only a grown man but 2 teen boys, yourself and a 4 year old who loves “sketti”), it’s just not a favorite of mine so it’s a definite labor of love to make it. But… I also absolutely adore my husband so I wanted to make him something that at the very least mimics the idea of full blown chicken Parmesan. I think this casserole does a good job. To make it even better, it uses those evil convenience products and that makes this a fairly quick fix for a weeknight dinner.  You COULD use homemade pasta sauce and more power to you for it. You could also make fresh chicken and again more power to you, but I wanted something quick, easy and tasty. This worked in a delicious way. It’s hearty, filling, creamy, cheesy and comfort food to the max. You get bites of tender chicken mixed in with pasta as well as the creamy tomatoey (yes that is now a word cause I say so) sauce and ooey gooey cheese. Unless you’re feeding a lot of people, this will easily stretch to the next days lunch meal too. Light and low fat? Ummmm… no. But really? You came to THIS blog looking for low fat and low cal? *giggles hysterically*

You know the drill…

Easy Chicken Parmesan Pasta Bake

  • 1 rotisserie chicken, skin removed and meat cut into bite sized pieces
  • 1 14 to 16 ounce box Penne pasta (or ziti or whatever you prefer), cooked according to package directions and drained
  • 1 23 ounce jar pasta sauce (those jars are slowly getting smaller & smaller for the same price!)
  • 1 15 ounce jar Alfredo sauce
  • 1/3 cup grated Parmesan cheese
  • 1/4 cup fresh chopped Basil
  • 1/4 cup fresh chopped Parsley (can sub 1 1/2 tablespoons Italian Seasoning for this if you don’t have fresh)
  • 24 ounces freshly grated Mozzarella cheese
  1. Preheat oven to 350 degrees and spray a  3 quart baking dish with cooking spray.
  2. After draining your pasta, pour the jar of pasta sauce and the jar of Alfredo sauce into the empty pot. Stir to combine., Add in the Parmesan cheese, chicken, basil and parsley. Stir to combine.
  3. Fold in the drained pasta then 16 ounces of the Mozzarella cheese.
  4. Spoon the pasta mixture into the prepared dish. Bake at 350 degrees for 20 minutes, then top with the remaining 8 ounces of Mozzarella cheese and continue baking for about 15 minutes or until the cheese is melted and lightly browned and the casserole is hot and bubbly.

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Insanely Cheesy And Creamy Mac & Cheese

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Insanely Cheesy And Creamy Mac & Cheese Once upon a time, I made atrocious mac and cheese. It tasted ok, but the texture was kind of grainy and gritty. Every once in a while, I would hit it and it would be good but those times were few and far between.

For years, I had seen recipes for it that used eggs to make a sort of cheesy custard but something about using eggs in mac and cheese just seemed weird to me, not to mention that, even to ME, it was like “whoaaaaa… like mac and cheese isn’t fattening enough as is without adding a bunch of eggs to it?” But I kept running into recipes with them in it and the photos I saw always looked good so I broke down and tried it.

I’m sorry I waited so long.

And looking back and thinking in a logical cooking way, it makes sense. Make an egg custard and put cheese in it and you’re going to have something delicious. I do it when I make Pastitsio (the love child of Greek mac and cheese and Greek lasagna) so I don’t know why I hesitated in this. Adding the eggs to the milk and cheese one might normally use to make a white sauce for M&C simply gives you a smoother, richer, better textured final product. If you’ve never used a custard base for pasta, don’t be nervous. If you remember to temper your eggs, you’ll be fine. All that means is to beat a little of the hot milk/cheese mixture into the eggs to heat the eggs up. That way they don’t immediately scramble when you add them to the milk. After that, it’s a breeze. You’ve got this!  For the life of me, I don’t recall where I got the un-changed up recipe originally. I had it hand written on a piece of paper with no info.

You know the drill… in this case, it’s go make some outrageously cheesy and creamy mac and cheese!

(I have updated this over the years, because it simply didn’t reheat well due to the sauce getting soaked up. When you first make this, you will think it’s too much sauce. It’s not. it works when first made, and helps the mac and cheese stay creamy when reheated. )

Insanely Cheesy And Creamy Mac & Cheese

  • 2 lbs macaroni
  • 30 ounces sharp cheddar cheese, freshly grated (don’t use the preshredded)
  • 30 ounces Monterey Jack cheese, freshly grated (don’t use the preshredded)
  • 3 lbs Velveeta, cubed
  • 3 1/4 cups milk (use whole for this or 2%. There is really no use using skim or 1%. I mean… really… with all the cheese?)
  • 5 eggs, well beaten
  • 1/2 cup unsalted butter
  • salt and pepper to taste
  1. Cook your pasta, drain well and set aside.
  2. While it’s cooking, combine your cheddar and Monterey jack cheeses in a large bowl. Set aside.
  3. Pour your milk into a medium, preferably non stick, pot. Over medium heat, bring the milk to a simmer.
  4. Add in the Velveeta cheese and stir constantly until smooth and completely melted.
  5. Take about 1/2 cup of the hot milk/cheese mixture and SLOWLY drizzle it into the bowl of beaten eggs, whisking with a fork constantly. When you have it all tempered, slowly pour the egg mixture back into the milk mixture, again stirring constantly.
  6. Butter a 4 to 6 quart baking dish ( I use one of those deep dish foil lasagna pans for this) and preheat the oven to 350 degrees. Don’t use a smaller one… this makes a LOT of mac and cheese. Pour half of the pasta into the dish. Sprinkle with salt and pepper and layer the sliced butter all over the top.
  7. Sprinkle half of the cheddar/jack cheese mixture over the top of the pasta, then pour half of the hot milk/cheese mixture over the top. Repeat this layering one more time.
  8. Bake at 350 until mac and cheese is bubbly and lightly browned, about 30 to 45 minutes.

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Potato Skins With Pancetta, Brie And Fried Shallots

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Potato Skins With Pancetta, Brie & Fried Shallots

Potato Skins With Pancetta, Brie & Fried Shallots



I remember back in the day when I waitressed. I’ve been lucky enough the last few years to be a stay at home mom because I have the most awesome husband ever, but I worked in all forms of the service industry for many many years. Back in the mid 80’s, during my first marriage, I worked at a restaurant called T.J. Applebees. Yep, that was how what we now know as Applebees started. This was in Houston and was one of their first restaurants.

This place was big on appetizers, beer and TV’s playing sports; one of the original sports bars/restaurants. Every Friday night they would have appetizer and drink specials to lure in the hungry masses. You could get ten cent wings (Gosh, I miss the days of ten cent wings lol. Now if you’re lucky, you can find 50 cent wing specials), quarter draft beers, 2 dollar pitchers of margaritas (more tip money spent on those than I care to recall hehe) and a plate of potato skins for a buck. Back then, potato skins weren’t as common. You could find them at places like T.J.’s and the like but no one really made them at home. Now though, they are a common game day snack.

I wanted to make them a bit more upscale though. I absolutely love the original way with cheddar cheese and bacon but I figured they could be made a bit more “knife and fork worthy” if that makes any sense. So instead of the normal toppings, we have some pan browned pancetta, creamy brie (mixed with a bit of Monterey Jack for tang) and some shallots that have been sliced thin, dredged in a touch of flour then fried in the drippings from the pancetta. Then each skin is sprinkled with some Fleur De Sel. Serve these with a bowl of sour cream and green onions and you have a snack worthy of eating with your pinky held out haughtily.

This is a multi step recipe but none of the steps is difficult. The most time consuming part is scooping out the potatoes. After that, it’s all prep.

You know the drill. Git to cookin’.

Potato Skins With Pancetta, Brie & Fried Shallots

  • 6 medium potatoes
  • 8 ounces cubed pancetta
  • 12 ounces good quality brie, room temp (preferably a triple creme brie)
  • 4 ounces freshly shredded monterey jack cheese, brought to room temp AFTER grating)
  • 5 large shallots, sliced thin and tossed in 1 tablespoon flour
  • Fleur De Sel or Sea Salt
  • 1 cup sour cream
  • 2 green onions, thinly sliced
  1. Take each potato and wrap tightly in a piece of foil. Why? Because if you bake these, then bake them again later to melt the topping and crisp them, you end up with shriveled potatoes. Boiling them in foil gives you very pretty unwrinkled potatoes.
  2. Simmer the potatoes in water in a large pot for about 40 minutes or until a fork poked into the middle of the biggest one goes in easily.
  3. Carefully remove the foil and let potatoes cool completely on a wire rack.
  4. When cool, cut each potato in half lengthwise. Using a small spoon, carefully spoon/scrape out the center of each potato half, leaving about a quarter inch thick shell.Cover the scooped out potatoes and save to use for something else. You could toss it also but why waste perfectly god potatoes?
  5. Preheat oven to 400 degrees, then lay the potatoes, cut side up, on a baking sheet. Make sure they are right next to each other touching because they can then support each other and prevent tipping over once the toppings are in them. Spray the potatoes liberally with cooking spray and place in a 400 degree oven.
  6. While the potatoes crisp up, start on the pancetta. In a medium pan, over medium heat, fry the pancetta until nice and crispy and browned.  When done, use a slotted spoon to remove to a bowl, leaving the drippings in the pan. Set aside for now.
  7. In the same pan, drop your dredged shallots and cook over medium high heat, stirring once or twice to prevent sticking and burning, until browned and crispy, about five minutes. Spoon out and set aside. If you’re anything like me, do the dishes now because it’s driving you crazy. 😛
  8. In yet another small bowl, mix together your brie and monterey jack. It will be sticky and kind of turn into a sort of cheese ball. This is actually what you want 😀
  9. Take the pan of potatoes out of the oven and fill each skin with a scoop of the cheese mixture, some of the pancetta and some of the fried shallots. Sprinkle each skin with some Fleur De Sel or sea salt.
  10. Place back in the 400 degree oven for about five minutes or until the cheese is totally melted.
  11. In a small bowl, combine the sour cream and green onions. Serve the potatoes with the sour cream for dipping.
  12. You can serve these potatoes as an appetizer or as a light dinner with a salad. Either way, they are totally delicious!

Three Cheese, Seafood And Asparagus Risotto

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Three Cheese, Seafood & Asparagus Risotto

Three Cheese, Seafood & Asparagus Risotto

No, I am NOT in a rut darn it :-P. So what if I have done two citrus pies and now two risottos as my last four posts? I LIKE them, I cook them, I inhale them (well not really inhale… my lungs might not appreciate that) then I tell you about them. We all go through food phases and lately anything citrus and different risottos have been my weaknesses.

I splurged for this dish. We are so NOT that family that can afford to get seafood anytime we want, as much as I may wish we could.  Things like going out to seafood restaurants or buying shrimp or even fish are rare treats here. Add in that my husband doesn’t even LIKE seafood and I get it rarely. But Russ is out of town helping take care of his dad after surgery (I miss my darlin man!!!! *sobs*) and my oldest son and his family are here visiting so this seemed like a perfect chance to splurge and use seafood. So I bought some crab and shrimp and got cooking. I have to say, I am in love with this risotto. It’s rich and creamy (and we all know that those are my downfalls) with a wonderful seafood flavor (use less crab if you want the shrimp to shine) along with a burst of lemon and cheese flavors. This is a perfect family treat as well as a dish that would be great for a special occasion. So as I always say… get to cooking! This makes a lot so feel free to cut the amounts in half is serving just a few people.

Three Cheese, Seafood & Asparagus Risotto

  • 1 lb uncooked large shrimp
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 lb asparagus, tough ends chopped off & the rest cut into about 1 inch pieces
  • 3 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 12 ounce bag arborio rice
  • 1 large onion, chopped (about 1 1/2 cups)
  • 2 tablespoons chopped garlic
  • 4 to 5 cups chicken broth, brought to a simmer and kept hot
  • 1/2 cup heavy cream, heated then mixed with the chicken broth
  • 1/3 cup dry white wine (don’t use something you wouldn’t drink)
  • 4 ounces mascarpone cheese
  • 1/4 cup crumbled bleu cheese
  • 1/2 cup fresh grated Parmesan (plus more for on top)
  • 1 tablespoon dried dill weed
  • zest and juice of one lemon (no more than 1/4 cup juice however)
  • 8 ounces fresh crabmeat
  • 4 tablespoons unsalted butter
  1. First things first- get the shrimp ready. In a medium saucepan, combine the 2 tablespoons butter and 1 tablespoon olive oil. Melt over medium high heat. Add in the shrimp and saute for about 1 1/2 minutes on each side. You don’t want these completely cooked because they will finish cooking when they get mixed into the risotto. When they are done, put into a bowl and set aside (and clean your pan and put it away because I’m anal that way).
  2. Now the asparagus- Take the pieces, put into a microwave safe bowl with 3 tablespoons water, cover with plastic wrap and microwave at full power for 4 minutes. Drain then set aside.
  3. In a large saucepot, melt  the 3 tablespoons butter and 1 tablespoon olive oil. Add in the chopped onion, garlic and rice. Saute, stirring frequently, until the rice has become translucent and the onions and garlic are softened and limp, about 5 minutes.
  4. Add in the wine and continue cooking, stirring constantly until the wine is absorbed.
  5. Stir in about 1 cup of the chicken broth. Continue cooking, stirring constantly, until all the broth is absorbed.
  6. Continue to add broth as needed, 1/2 cup at a time, stirring constantly, until the rice is al dente and looks creamy (and utterly delicious)
  7. Stir in the 3 cheeses. Continue stirring until they are melted and thoroughly incorporated into the rice.
  8. Stir in the dill weed, lemon zest and juice.  Stir in the 4 tablespoons butter and stir until melted and combined.Then fold in the shrimp, crabmeat and asparagus, being careful not to break up the asparagus.
  9. Put into a serving dish, sprinkle with more Parmesan and serve. Get ready for some big time kudos here 🙂

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