Tag Archives: family favorite

Lion House Dinner Rolls

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I tried out these rolls on Little Miss S’ class last week. They were quickly snatched up by all the parents – I even saw someone make two turkey sandwiches to take home! These were buttery, fluffy, slightly sweet and reminiscent of Hawaiian rolls. I told M I would make these for Thanksgiving which I plan on making a few days in advance. All the breads I have ever made freeze really well with no noticeable change in flavor or texture.  Now that I’ve successfully made them once, I know what to expect, and maybe I will actually get a full 24 mostly equally sized rolls out of this recipe. Thanks for reading, enjoy!

Lion House Dinner Rolls – adapted from My Kitchen Cafe

  • 2 tablespoons active dry yeast
  • 2 cups warm water
  • 1/3 cup sugar
  • 1/3 cup butter, softened
  • 1 egg
  • 2 1/2 teaspoons salt
  • 2/3 cup nonfat dry milk
  • 5-6 cups flour

Directions –

In a large bowl, combine the yeast and water. Let stand 5 minutes (no need to do this if using instant yeast – just add the yeast and water together with the other ingredients). Add sugar, butter, salt, dry milk, 2 cups flour and egg. Beat together until very smooth. Add remaining flour gradually (about 1/2 cup at a time) until a soft but not sticky dough is formed. Knead the dough for at least five minutes if using an electric mixer and for at least 10 minutes if mixing the dough by hand. When the dough is smooth, supple and elastic, place it in a lightly greased large bowl covered with greased plastic wrap and let it rise until doubled.

Separate the dough into two portions. Roll each section out to an 11X14-inch rectangle. Brush the top with melted butter. Using a pizza cutter or sharp knife, cut the dough into two pieces, the long way (see photos below). Then slice the dough into five or six strips across so you end up with 10 to 12 small rectangles. Roll each small rectangle up like a snail and place on a silpat-lined or lightly greased baking sheet with the roll resting on it’s open edge. Repeat with the second portion of dough.

Cover the rolls with lightly greased plastic wrap and let them rise until doubled. Bake at 375 degrees for 12-14 minutes until they are nicely browned

Big ‘ol Breakfast

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What started off as an idea to make buttermilk pancakes became so much more. Once I decided to have the SIL over for breakfast, I thought fried apples would be a good addition to the pancakes, but that still might not be enough food for us all. Then I thought “what else goes well with pancakes?” That question led me to think of my favorite side dish at Cracker Barrel, (which costs a ridiculous $2.59 for a dinky serving – seriously, the plate is the size of a saucer) the super yummy-not-so-good-for-you hash brown casserole! I did a naughty thing by adding some leftover bacon to the mix of ingredients, but I did leave out lots of the butter that the recipe called for. Also instead of cheddar cheese, I added a full 8 ounces of Colby Monterey Jack cheese. I did M a favor by sautéing the onions until they were soft and translucent – he really doesn’t like the strong flavor. In addition to these tasty vittles, M requested biscuits and sausage gravy! Who does he think I am?;o) The night before I browned the breakfast sausage, made the buttermilk biscuits and readied the casserole for the oven. In the AM, all I have to do is cook the apples, make the gravy, put the casserole in the oven and cook some scrambled eggs! Whew!

Wow – this breakfast was delish! The casserole was the bomb – sorry to use such a stupid word to describe it but I couldn’t think of a better one!;o) I will make this again and everyone will love me for it! The biscuits and sausage gravy came out really well – so much better than Cracker Barrel’s salty mess they call gravy…and the baked scrambled eggs weren’t bad either. Baking them created a light and fluffy finished product and it was so much easier than cooking 10 eggs on the stove. This is the largest breakfast I have ever taken on, but it was so much easier because I planned ahead and didn’t have to make all these in the morning. Thanks for reading, enjoy!

*Cracker Barrel’s Hashbrown Casserole – adapted from Tablespoon

  • 2 pounds frozen hash browns, thawed
  • 1/2 cup butter, melted (*I used around a TBSP total, maybe two)
  • 1 can (10.75 ounces) cream of chicken soup
  • 1 pint sour cream (I used about 1/3 cup less)
  • 1/2 cup onion, chopped (I softened these in a couple tsp of butter)
  • 2 cups grated cheddar cheese (*I used Colby Monterey Jack)
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Directions –

1. Preheat oven to 350 degrees, then grease one 13×9 inch baking dish.

2. Combine all the ingredients together and pour into prepared pan. Bake in the oven for 45 minutes.

*Sausage Gravy – adapted from Taste and Tell

  • 1 – 16 oz. tube of pork sausage
  • Additional fat if needed: bacon grease or butter
  • 4 TBSP flour
  • 3 cups milk
  • Salt and pepper to taste – don’t skimp!


Heat 2 teaspoons of vegetable oil to a cast iron skillet or large saucepan over medium high heat. Add the sausage and break it up into bite size chunks, but don’t break it up too much, you want nice cocoa puff sized chunks. Brown the sausage and get some fond on your pan.
Turn the heat down to medium. Remove the sausage and drain, reserving the fat. Return about 3 to 4 tablespoons of the rendered sausage fat into the pan. If you don’t have enough fat, add a little bacon grease or butter to bring it up. Add the flour and cook while whisking until the roux is golden brown. Keep stirring and slowly pour in your milk, making sure to whisk out all the lumps. If it looks too thin, don’t worry, it’ll thicken once it simmers. If you like your gravy super thick, use less milk (2 or 2 1/2 cups). Once you added all the milk, return the sausage back to the skillet, add herbs if you want to get fancy, and season with salt and plenty of freshly ground pepper. Simmer the gravy until it’s thickened and serve it over your split biscuits.

*Oven Baked Scrambled Eggs – adapted from One Perfect Bite

Ingredients for 6 or 12:

  • 3 to 6 tablespoons melted butter
  • 12 to 24 large eggs
  • 1 to 2-1/4 teaspoons salt
  • 1/4 to 1/2 cup sour cream
  • 1 to 2 cups milk

Directions:
1) Preheat oven to 350 degrees F. Spray an 8 x 11-inch glass pan with cooking spray if using 12 eggs. Spray a 9 x 13-inch glass pan if using 24 eggs. Pour butter into baking dish.
2) Beat eggs, salt sour cream and milk in a large bowl. When completely blended, pour egg mixture into pan.
3) Bake uncovered for 10 minutes. Stir well, folding sides and bottom toward center and top of pan. Bake for an additional 10 to 15 minutes, or until eggs are set but still soft. Fluff with fork to form curds. Serve immediately. Yield: 6 to 12 servings.

*Fried Apples – adapted from La Fuji Mama

  • 2 medium apples ( I used three small Fuji apples)
  • 2 tablespoons butter (I used a little less)
  • 1/2 cup brown sugar, packed (I used about 1/4 cup)
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon table salt

1. Peel and core the apples and then slice them into 1/4-inch wedges.

2. Melt the butter in a 10-inch non-stick skillet over medium heat.  When the butter has fully melted, sprinkle the brown sugar over the butter and then quickly place the apple slices in a single layer on top of the brown sugar.  With a wooden spoon, stir the apples to coat them in the butter and brown sugar.  Continue to stir the apples.  When the butter and brown sugar have formed a syrup, sprinkle the cinnamon, nutmeg, and salt over the ingredients in the pan and stir to incorporate.

3. Reduce heat to medium-low and continue to stir the apples until they are fork tender and the syrup has reduced and thickened slightly.  Remove the skillet from the heat and let the apples cool for several minutes.  Serve alone, or as a topping for ice cream.


Pot Roast with Vegetables

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Mmm…yet another recipe that makes me love cooler weather! This was my first time trying this recipe, and it was so good. I paired this meal with thyme roasted carrots and mashed potatoes…M was bummed that the rolls I made for S’s friendship feast weren’t part of the meal but I will make sure to make some next time. This roast has great flavor and the gravy created while it braised for three hours was perfect for spooning over the mashed potatoes. A couple of notes for next time – I added one pound of button mushrooms half way through cooking so they wouldn’t become too mushy, and I will add less water next time. Also, for the mashed potatoes I cooked up almost four pounds of Yukon gold potatoes then mixed them with four ounces of cream cheese, a few tablespoons of butter and a splash of half and half. Everyone enjoyed this and I think the flavor is so much better than the average crock pot recipe I have tried in the past. Thanks for reading, enjoy!

Pot Roast with Vegetables Ingredients – adapted from Tyler Florence

  • 1 (3 to 4 pound) piece beef chuck roast, trimmed of excess fat
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons olive oil
  • 1 – 28 ounce can crushed tomatoes
  • 1 cup water (*next time I will use 1/2 cup)
  • 2 yellow onion, halved
  • 2 garlic cloves, chopped
  • 1 bunch baby carrots
  • 2 celery stalks, sliced
  • 1 cup button mushrooms, stems removed and sliced in half
  • 2 sprigs fresh rosemary (*I used dried)
  • 4 sprigs fresh thyme
  • 2 bay leaves

Directions –

Season all sides of the beef with a fair amount of salt and pepper. In a large Dutch oven or other heavy pot that has a tight cover; heat 2 tablespoons of the oil over moderately high heat. Brown the meat on all sides, taking the time to get a nice crust on the outside. Pour in the tomatoes and the water. Scatter the vegetables and herbs around the pot roast, season with salt and pepper; and drizzle with the remaining tablespoon of oil. Cover the pot and reduce the heat to low. Braise for about 3 hours, basting every 30 minutes with the pan juices, until the beef is fork tender.

Slice the pot roast and arrange on platter surrounded by the vegetables. Serve with the pot juices.


Brown Sugar Apple Cheesecake

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Is this cheesecake ever good! I made it for the first time last year while visiting family in California. My dad requested this cheesecake specifically and I was apprehensive at first because at that time I had only made a cheesecake once. I am usually nervous about cooking for other people, but I wanted to impress him and everyone else who tried it. To my delight, my dad said it was the best cheesecake he ever had and even my Grandma said it was good…huge compliment in my book! Anyway, this cheesecake isn’t exactly a quick dessert and it is really important that you let it sit in the refrigerator overnight for the best flavor…your patience will be rewarded! Note to self – more apples next time. I ended up only using three of the four apples pictured because I thought three looked like enough when they were all cut up. M is requesting some type of chocolate infused cheesecake for Thanksgiving, so if that ends up happening I will be sure to post that one for you all. Also, if any of you out there has a tested cheesecake recipe recommendation, please leave me a comment! It’s always hard to choose new recipes – especially a chocolate cheesecake…there are so many to look through! Thanks for reading, enjoy!

Brown Sugar Apple Cheesecake Ingredients – adapted from Dorie Greenspan via Culinary Concoctions

(Everything minus the graham crackers)

For the Crust

  • 30 gingersnaps (* I used one sleeve of graham crackers)
  • 2 tbsp light brown sugar
  • 1/2 tsp ground cinnamon (optional)
  • 1/2 stick (4 tbsp) unsalted butter, melted

For the Apples

  • 1/2 stick (4 tbsp) unsalted butter
  • 3 large Golden Delicious or Fuji apples, peeled, cored and cut into eighths
  • 2 tbsp (packed) light brown sugar

For the Filling

  • 1 1/2 pounds (three 8-ounce packages) cream cheese, at room temperature
  • 3/4 cup (packed) light brown sugar
  • 6 tbsp sugar
  • 3 tbsp apple cider
  • 2 tsp pure vanilla extract
  • 2 tsp ground cinnamon
  • 3 large eggs
  • 3/4 cup sour cream
  • 1/3 cup heavy cream

* Caramel Sauce for Drizzling

Directions –

To Make the Crust: Butter the bottom and sides of a 10-inch springform pan.

Put the gingersnaps in a food processor and whir until you have crumbs; you should have a scant 2 cups.  (If you are using graham cracker crumbs, just put them in the food processor.)  Pulse in the sugar and cinnamon, if you’re using it, then pour over the melted butter and pulse until the crumbs are moistened.  Turn the crumbs into the springform pan and, using your fingertips, firmly press them evenly over the bottom and up the sides of the pan as far as they’ll  go.  Put the pan in the freezer while you preheat the oven.  (The crust can be covered and frozen for up to 2 months.)

Center a rack in the oven and preheat the oven to 350 degrees F.

Remove the pan from the freezer and wrap the bottom tightly in aluminum foil, going up the sides.  Place the pan on a baking sheet and bake for 10 minutes, or until the crust is set and lightly browned.  Transfer to a rack to cool while you make the apples and the filling.  Leave the oven at 350 degrees F.

To Make the Apples: Melt 2 tablespoons of the butter in a large nonstick skillet over medium-high heat.  When the foam subsides, toss in half of the apple slices and cook, turning once, until they are golden brown, about 3 minutes.  Sprinkle the apples with 1 tablespoon of the sugar and cook them, turning, just until coated, another minute or so.  Scrape the apples onto a plate, wipe out the skillet and repeat with the remaining apples.  Let the apples cool while you make the filling.

Getting Ready to Bake:  Have a roasting pan large enough to hold the springform pan at hand.  Put a kettle of water on to boil.

To Make the Filling: Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the cream cheese on medium speed, scraping down the bowl often, for about 4 minutes, or until it is velvety smooth.  Add the sugars and beat for another 2 minutes.  Beat in the cider, vanilla, and cinnamon.  Reduce the speed to low and beat in the eggs one by one, beating for 1 minute after each egg goes in.  Finally, beat in the sour cream and heavy cream, beating just until the batter is smooth.

Pour about one-third of the batter into the baked crust. Drain the apples by lifting them off the plate with a slotted spoon or spatula, and spoon them into the pan.  Cover with the remaining batter and, if needed, jiggle the pan to even the top.  Place the springform pan in the roasting pan and pour in enough boiling water to come halfway up the sides of the springform pan.

Bake the cheesecake for 1 hour and 30 to 45 minutes, covering the cake loosely with a foil tent at the 45-minute mark.  The cake will rise evenly and crack around the edges, and it should be fully set except, possibly, in the very center if the center shimmies, that’s just fine.  Gently transfer the cake, still in the pan, to a cooling rack and let it cool to room temperature, then refrigerate it for at least 6 hours; overnight would be better.

Run a blunt knife around the edges of the pan to loosen the crust, open the pan’s latch and release and remove the sides.

Source: Adapted from Baking: From My Home to Yours by Dorie Greenspan, Houghton Mifflin Company, November 2006

Overnight Cinnamon Rolls

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I love being able to make treats like these! I haven’t made them in at least a couple months…for good reason. They are too darn good! What I love about this recipe the most is that you prepare the dough the day before you want to bake them off, because who wants to wake up at 4am to have fresh from the oven cinnamon rolls at 10am?? Not this girl! Thanks for reading, enjoy!

Overnight Cinnamon Rolls – adapted from Alton Brown

Dough:

  • 4 large egg yolks, room temperature
  • 1 large whole egg, room temperature
  • 2 ounces sugar, approximately 1/4 cup
  • 3 ounces unsalted butter, melted, approximately 6 tablespoons
  • 6 ounces buttermilk, room temperature
  • 20 ounces all-purpose flour, approximately 4 cups, plus additional for dusting
  • 1 package instant dry yeast, approximately 2 1/4 teaspoons
  • 1 1/4 teaspoons kosher salt
  • Vegetable oil or cooking oil

Filling:

  • 8 ounces light brown sugar, approximately 1 cup packed
  • 1 tablespoon ground cinnamon
  • Pinch salt
  • 3/4-ounce unsalted butter, melted, approximately 1 1/2 tablespoons

Icing –

  • 2 1/2 ounces cream cheese, softened, approximately 1/4 cup
  • 3 tablespoons milk
  • 5 1/2 ounces powdered sugar, approximately 1 1/2 cups

Directions –

For the dough: in the bowl of a stand mixer with the whisk attachment, whisk the egg yolks, whole egg, sugar, butter, and buttermilk. Add approximately 2 cups of the flour along with the yeast and salt; whisk until moistened and combined. Remove the whisk attachment and replace with a dough hook. Add all but 3/4 cup of the remaining flour and knead on low speed for 5 minutes. Check the consistency of the dough, add more flour if necessary; the dough should feel soft and moist but not sticky. Knead on low speed 5 minutes more or until the dough clears the sides of the bowl. Turn the dough out onto a lightly floured work surface; knead by hand about 30 seconds. Lightly oil a large bowl. Transfer the dough to the bowl, lightly oil the top of the dough, cover and let double in volume, 2 to 2 1/2 hours.

Combine the brown sugar, cinnamon and salt in a medium bowl. Mix until well incorporated. Set aside until ready to use.

Butter a 9 by 13-inch glass baking dish. Turn the dough out onto a lightly floured work surface. Gently shape the dough into a rectangle with the long side nearest you. Roll into an 18 by 12-inch rectangle. Brush the dough with the 3/4-ounce of melted butter, leaving 1/2-inch border along the top edge. Sprinkle the filling mixture over the dough, leaving a 3/4-inch border along the top edge; gently press the filling into the dough. Beginning with the long edge nearest you, roll the dough into a tight cylinder. Firmly pinch the seam to seal and roll the cylinder seam side down. Very gently squeeze the cylinder to create even thickness. Using a serrated knife, slice the cylinder into 1 1/2-inch rolls; yielding 12 rolls. Arrange rolls cut side down in the baking dish; cover tightly with plastic wrap and store in the refrigerator overnight or up to 16 hours.

Remove the rolls from the refrigerator and place in an oven that is turned off. Fill a shallow pan 2/3-full of boiling water and set on the rack below the rolls. Close the oven door and let the rolls rise until they look slightly puffy; approximately 30 minutes. Remove the rolls and the shallow pan of water from the oven.

Preheat the oven to 350 degrees F.

When the oven is ready, place the rolls on the middle rack and bake until golden brown, or until the internal temperature reaches 190 degrees F on an instant-read thermometer, approximately 30 minutes.

While the rolls are cooling slightly, make the icing by whisking the cream cheese in the bowl of a stand mixer until creamy. Add the milk and whisk until combined. Sift in the powdered sugar, and whisk until smooth. Spread over the rolls and serve immediately.


My Favorite Pizza Dough

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This is the best one I have tried so far! I didn’t have to search long for what I consider to be the best homemade dough out there. I love that it makes a huge four pound batch of dough because I portion the dough out into 16 ounce balls and freeze them to use for the next few weeks. It comes together easily, is tasty and economical – always a bonus! I have to use my giant 6 quart lidded containers to let it double in – those were a great buy. I found them at Sam’s Club in the restaurant supplies section. I have been eyeing some other items there…so tempting! I love shopping for kitchen supplies – I just wish that we had more money to blow on new toys for me…hey, those are the kind of “toys” that benefit everyone.  Our eight year anniversary is coming up, so maybe I will be able to get some things that I wouldn’t normally justify;o) Anyway, enough rambling on about that – here’s the recipe! The directions that Jamie Oliver gives are for hand kneading the dough. I use my standing mixer, so I will tell you how I make it. Thanks for reading, enjoy!

Pizza Dough Ingredients – adapted from Jamie Oliver

  • 5 cups bread flour
  • 2 cups semolina flour
  • 1 level tablespoon fine sea salt
  • 2 (1/4-ounce) packets active dried yeast
  • 1 tablespoon raw sugar
  • 4 tablespoons extra-virgin olive oil
  • 2 1/2 cups lukewarm water

Directions –

If you’re using active dry yeast, get it started proofing in about 1/2 cup of your lukewarm water, all the raw sugar and extra virgin olive oil. While waiting for the yeast to wake up, measure out all your dry ingredients – by weight for the flour is best, then combine them in a large mixer bowl.  Measure out 2 cups of lukewarm water, I always use bottled from our water cooler because of the added chlorine in tap water . Add the proofed yeast mixture and the 2 cups of water to the flour. I stir the mix with my dutch whisk, (you can use your hand or a wooden spoon) then once I have formed a rough dough, I hand knead for about a minute until it becomes a little smoother. Using your standing mixer with the dough hook, knead the dough for 5 to 7 minutes on low until the dough is smooth and springy. Place the kneaded dough in a large, lightly oiled container to rise, then lightly cover the container. Let rest until doubled in bulk – about 1 hour. Weigh and divide the dough as needed. I use Ziploc quart sized bags with a little extra virgin olive oil poured in to prevent sticking. It’s also helpful to write the date and weight of the dough on the bag.

Alfredo, Shells, Chicken, Broccoli and Cheese!

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This is a recipe my sister gave me years ago – I don’t know what its official name is, so that explains why this title is so long!;o) It also leaves no questions as to what is in it. My family has always enjoyed this and it couldn’t be easier to throw together. Thanks for reading!

Ingredients –

  • 1 pound box of shell pasta
  • 1 1/2 – 2 pounds bone-in skin on chicken breast
  • 1 – 14 ounce bag frozen broccoli florets
  • 1 – 16 ounce jar alfredo sauce
  • 1  – 8 ounce block of sharp cheddar cheese, grated
  • salt, pepper and olive oil for roasting chicken
  • lemon pepper

Directions –

1. Preheat oven to 350 degrees. Rinse and pat dry the chicken breasts then season them well with olive oil, salt and pepper. Roast in the oven for 30 – 35 minutes. Let the chicken cool until you can safely handle it, then shred it  and set it aside.

2. Put a large pot of salted water (at least a gallon) to boil. Once it’s come to a rolling boil pour the pasta into the pot, stir occasionally to prevent sticking and to ensure even cooking. Once it’s finished, drain pasta and set aside.

3. Steam the broccoli in the microwave by dumping the bag in a microwave safe container. Add a little water then cover tightly with plastic wrap – don’t forget to poke a few holes to let steam out. I cooked mine for 4 minutes – they don’t have to be completely cooked through.

4. Get a large bowl out add pasta, shredded chicken, cheese, broccoli and alfredo sauce, then season well with lemon pepper. Spray a 13×9 baking dish with Pam and pour the pasta mixture then sprinkle the top with more cheese. Cover loosely with foil and bake for 25 minutes, then remove foil and bake for another 5 minutes, or if you like your cheese to brown and bubbly, you can place it under the broiler for a few minutes instead. Enjoy!

Stromboli

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This is my first time making a Stromboli, which is basically a giant pizza roll. It’s not from one recipe, more like bits and pieces of ones I have found online. M grilled a pound of the Italian sausage that was left of the giant package from Sam’s Club, and there is about a pound of Italian cheeses leftover from mac and cheese night. I guess you could use any leftover meats, vegetables and cheese that you need to re-purpose for a dish like this. Here’s the recipe I found that I’m using as a guideline.

These turned out so well – this recipe is definitely a new favorite for us. I served this with a green salad with tomatoes and bell peppers, and a side of marinara sauce for dipping. I’m always happy when a new recipe turns out well! Thanks for reading, enjoy!


Pepperoni and Sausage Stromboli Ingredients –

  • 2 – 1 pound balls of pizza dough, homemade or store-bought
  • 1/2 – 3/4 pound of Italian sausage, grilled and diced
  • 1/4 – 1/2 pound of deli sliced pepperoni, quartered
  • 1/2 – 3/4 pound of mixed Italian cheeses
  • 1 egg beaten with 1 TBSP of water
  • dried Italian seasoning
  • 2 TBSP Parmesan cheese

Directions –
1. Preheat oven to 400 degrees.
2. Roll out your pizza dough into a rectangle, about 14 inches by 8 inches – roughly. Layer your meats and cheeses, being careful to leave a one inch border on all sides. Make your egg wash and lightly bush it around the border, then start to roll your Stromboli. Make sure to pinch all seams and tuck the ends under, then place seam side down on a parchment lined half sheet pan. Brush remaining egg wash on the surface of the dough, then sprinkle the pizza seasoning and Parmesan cheese over the tops if desired. Bake for 30 to 35 minute until golden brown (and delicious!)

French Toast

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If there is ever a good amount of bread left over by the weekend, I plan on using it for French Toast. The first time I made it, even M noticed a huge difference in flavor and texture. In three months, this is the second time I’ve had a chance to make this…which is a good thing. I use three to four eggs and half and half! If you’re going to make comfort food, you might as well take it to that level of decadence!  This recipe is something I have developed over the years and we’re always happy with the results. Also, I recommend that you prepare the custard and that you leave the bread out to dry the night before. Thanks for reading, enjoy!

French Toast Ingredients –

  • 8 to 10 thick cut slices of bread, Challah or brioche would be tasty
  • 3 to 4 eggs
  • 1 cup half and half
  • 1/4 tsp kosher salt
  • 1/2 tsp ground cinnamon
  • 1 tsp vanilla extract
  • 1/4 cup all purpose flour
  • 1 TBSP sugar

Directions –

1. For the custard: Combine all the ingredients minus the bread in a bowl or measuring cup. Cover with plastic wrap and place in the refrigerator. This helps the flour absorb the liquid and eliminates any lumps and allows the ingredients to meld together.

2. In the morning, preheat your skillet to medium low. Be sure to add some unsalted butter to the pan to keep the toast from sticking…also, butter makes everything better! Pour the custard in a shallow baking dish and soak the first slice of bread. If you didn’t leave your bread out over night, be careful not to over soak your bread – it will just fall apart. Place the soaked bread in your preheated skillet and cook for 3 to 4 minutes a side – depending on thickness and how much custard the bread absorbed. Once the French toast is finished, pour some warm maple syrup over the top and enjoy!

Italian Mac and Cheese

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It’s been longer than I’d like since my last post, but as you may have read on FB, little Miss S has had a fever for the past three days. I’m doing my best nurse impression. Thankfully she hasn’t had any other symptoms than the high fever…but three days?

I have made this once before – it’s so good. I found this recipe after we purchased four pounds of mild Italian sausage from Sam’s Club for the first time. I didn’t have many ways of using that much sausage, and I rarely cooked with it. Since then, I have found a few really good recipes that feature this type, like sausage bread! It’s my family’s favorite and I will be sure to post about it soon. As for the cheese, I recommend not buying the pre-shredded “Italian Cheese Blend” at the store. There is usually corn starch or some other anti-clumping additive in pre-shredded cheeses that leave an unpleasant grainy-ness to the finished cheese sauce. That’s the mistake I made the first time and since then, I don’t buy the bagged cheeses. Thanks for reading!

 

Italian Mac and Cheese Ingredients – adapted from Let’s Dish

  • 1 pound penne, ziti or rigatoni pasta
  • 1 pound bulk Italian sausage
  • 2 TBSP olive oil
  • 1 TBSP butter
  • 3 – 4 garlic cloves, chopped
  • 2 TBSP all-purpose flour
  • 1 cup chicken stock
  • 1 cup heavy cream ( I used half & half)
  • 2 1/2 cups shredded cheese blend ( I used Fontina, mozzarella, Pecorino Romano and Parmesan)
  • 1 – 14 ounce can diced tomatoes, drained
  • 1 tsp hot sauce ( I used cayenne pepper), optional
  • 1/2 cup Parmesan
  • salt and pepper to taste

Directions –

Bring a large pot of water to a boil. Salt water and cook pasta to a chewy al dente, about 8 minutes.  In a nonstick skillet, brown and crumble the sausage. Drain cooked crumbles on a paper towel lined plate. Return pan to heat and add extra-virgin olive oil, butter, and garlic.  Season with salt and pepper, to taste. Saute about 3 minutes, until garlic is fragrant.  Preheat broiler to high heat.  Add flour to skillet and stir, cooking 2 minutes. Whisk in stock, then stir in cream. Bring cream to a bubble, then stir in 2 cups of Italian cheese blend. When cheese has melted into sauce, add tomatoes. When sauce comes to a bubble, remove from heat and adjust seasonings, adding hot sauce if desired.  Combine cheese sauce with sausage and pasta and transfer to a large baking dish.  Sprinkle with additional half cup Italian cheese blend and grated Parmesan.  Cook under hot broiler until cheese is browned and bubbly.