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Catching Elephant is a theme by Andy Taylor

 

cyaneyed9:

littleliionman:

ohhowclever:

Cheesy Mushroom Pull-Apart Bread

stop.

I need this in my face hole.

(Source: colormeaquarian)

caymanwent:

oxboxer:

transformfeminism:

marry me?

PREACH

preeeeeeeaaaaaaach

My philosophy, right here.

(Source: knightthunder)

utpian: cravingsforfood: Beer mac and cheese. Recipe here. Noms to the max.

utpian:

cravingsforfood:

Beer mac and cheese.

Recipe here.

Noms to the max.

I was shocked to learn today that there are people (particularly American people) who don’t know what Macaroni and Cheese is.  In case you’ve never heard of this wonderful dish, here is a recipe for Macaroni and Cheese from Southern Living just in time for Thanksgiving. Ingredients 2 cups milk $ 2 tablespoons butter $ 2 tablespoons all-purpose flour $ 1/2 teaspoon salt $ 1/4 teaspoon freshly ground black pepper $ 1  (10-oz.) block extra sharp Cheddar cheese, shredded $ 1/4 teaspoon ground red pepper (optional) 1/2  (16-oz.) package elbow macaroni, cooked Preparation 1. WHISK FLOUR INTO BUTTER Preheat oven to 400°. Microwave milk at HIGH for 1 1/2 minutes. Melt butter in a large skillet or Dutch oven over medium-low heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute. 2. WHISK IN WARM MILK Gradually whisk in warm milk, and cook, whisking constantly, 5 minutes or until thickened. 3. WHISK IN CHEESE Whisk in salt, black pepper, 1 cup shredded cheese, and, if desired, red pepper until smooth; stir in pasta. Spoon pasta mixture into a lightly greased 2-qt. baking dish; top with remaining cheese. Bake at 400° for 20 minutes or until golden and bubbly.

I was shocked to learn today that there are people (particularly American people) who don’t know what Macaroni and Cheese is.  In case you’ve never heard of this wonderful dish, here is a recipe for Macaroni and Cheese from Southern Living just in time for Thanksgiving.

Ingredients

  • 2 cups milk $
  • 2 tablespoons butter $
  • 2 tablespoons all-purpose flour $
  • 1/2 teaspoon salt $
  • 1/4 teaspoon freshly ground black pepper $
  • 1  (10-oz.) block extra sharp Cheddar cheese, shredded $
  • 1/4 teaspoon ground red pepper (optional)
  • 1/2  (16-oz.) package elbow macaroni, cooked

Preparation

  • 1. WHISK FLOUR INTO BUTTER
  • Preheat oven to 400°. Microwave milk at HIGH for 1 1/2 minutes. Melt butter in a large skillet or Dutch oven over medium-low heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute.
  • 2. WHISK IN WARM MILK
  • Gradually whisk in warm milk, and cook, whisking constantly, 5 minutes or until thickened.
  • 3. WHISK IN CHEESE
  • Whisk in salt, black pepper, 1 cup shredded cheese, and, if desired, red pepper until smooth; stir in pasta. Spoon pasta mixture into a lightly greased 2-qt. baking dish; top with remaining cheese. Bake at 400° for 20 minutes or until golden and bubbly.
homemade cheez-it crackers Ingredients 1 cup all-purpose flour4 tablespoons cold unsalted butter, cut into small pieces1 (7-ounce) bag grated extra-sharp 2% reduced-fat Cheddar cheese3/4 teaspoon salt1/2 teaspoon cayenne pepper (or paprika)5 tablespoons cold water Combine flour, butter, cheese, salt, and cayenne in a medium-sized bowl. Stir until crumbly. Stir in water, a tablespoon at a time, until dough comes together, similar to making a pie crust. (You may not use all the water.) Wrap dough in plastic wrap, press into a disc, and refrigerate for at least 30 minutes. Preheat oven to 350º. Line 2 baking sheets with parchment paper (this is important). Place dough between two pieces of parchment paper. (It’s sticky!) Roll to 1/8-inch thickness. Carefully flip dough in parchment over, and gently peel off the top layer. Using a pizza cutter, trim dough into a rectangle, then cut into 2-inch squares. Carefully transfer squares onto baking sheets, using a spatula if needed. (I poked holes in the top of mine, though I’m not sure they made them puff up any less.) Bake for 22 to 25 minutes, until crackers are just slightly turning light brown. Taste one for crispness. If they are not to your liking, bake just a few minutes longer–I baked mine for a full 25 minutes. You can store these in an airtight container for up to 5 days–but I guarantee you they won’t last that long. If crackers are soggy after storing, re-crisp in a preheated 400º oven for about 4 minutes.

homemade cheez-it crackers

Ingredients

  • 1 cup all-purpose flour
    4 tablespoons cold unsalted butter, cut into small pieces
    1 (7-ounce) bag grated extra-sharp 2% reduced-fat Cheddar cheese
    3/4 teaspoon salt
    1/2 teaspoon cayenne pepper (or paprika)
    5 tablespoons cold water

Combine flour, butter, cheese, salt, and cayenne in a medium-sized bowl. Stir until crumbly. Stir in water, a tablespoon at a time, until dough comes together, similar to making a pie crust. (You may not use all the water.)

Wrap dough in plastic wrap, press into a disc, and refrigerate for at least 30 minutes.

Preheat oven to 350º. Line 2 baking sheets with parchment paper (this is important).

Place dough between two pieces of parchment paper. (It’s sticky!) Roll to 1/8-inch thickness. Carefully flip dough in parchment over, and gently peel off the top layer. Using a pizza cutter, trim dough into a rectangle, then cut into 2-inch squares. Carefully transfer squares onto baking sheets, using a spatula if needed. (I poked holes in the top of mine, though I’m not sure they made them puff up any less.)

Bake for 22 to 25 minutes, until crackers are just slightly turning light brown. Taste one for crispness. If they are not to your liking, bake just a few minutes longer–I baked mine for a full 25 minutes.

You can store these in an airtight container for up to 5 days–but I guarantee you they won’t last that long. If crackers are soggy after storing, re-crisp in a preheated 400º oven for about 4 minutes.

Shayla’s Baked Ziti

Every Christmas I make a baked ziti that further pushes my family’s limits. Mind you, they are new to vegetables so something like this results in crinkled noses and resistance. So here’s what I made this year and it turned out amazing.

For a small ziti (serves 6):

1 box penne (whole wheat or regular, I use SmartTaste Penne)

1 medium bag of spinach, washed

2 tbsp olive oil

1 small onion (red, shallots, yellow), diced

3 cloves of garlic, crushed

1 jar of your favorite sauce (I like super cheesy sauces such as Rinaldi’s Three Cheese)

1 medium bag of part skim mozzarella

1 small container (16oz?) part skim ricotta

2/3 cup Parmesan

Oregano, basil, red pepper flakes, more garlic if you prefer, pepper, salt to taste (approx. 1 tbsp of the first four, 1 tsp for the remainder)

Preheat oven to 350 F. Prepare penne until firm, drain. Pour noodles into a sizable baking dish or a medium sized bowl (make sure it big enough to stir other ingredients in.) Alternating, add sauce, ricotta, and handfuls of mozzarella. Sprinkle Parmesan in and stir. Be sure to leave some mozz for the end.

On the stove, wilt the spinach in a bit of olive oil. Be mindful of how much oil you use! When finished, stir into noodle/cheese mixture. In the same pot, add a bit more oil and saute the onions and garlic until tender. Stir into noodles.

Add seasonings to taste. I estimate because I like a lot of garlic, red pepper, and salt.

Stir everything once more and transfer to baking dish if you haven’t already. Sprinkle remaining mozzarella. Bake at 350 for approximately 25 minutes or until cheese has melted on top. Enjoy with a side salad and/or garlic bread!

Feel free to add other veggies and spices. I sometimes add a little nutmeg to my spinach and cheese dishes. Be careful of tomatoes because they add a lot of moisture into the ziti which will make it soggy.

Festive Three Cheese Dip for Veggies 1 cup Sharp Cheddar 1/4 cup Cream Cheese 1/4 cup Colby Cheese 1 teaspoon Worcestershire Sauce 1/2 teaspoon garlic powder dash of cayenne pepper 4 tablespoons half and half or heavy cream red pepper strips, olives, parsley for garnish With a flat beater in a heavy duty mixer beat cheeses, cream and spices,  all together till smooth and creamy. If too thick add more cream. Place in bowl, garnish with parsley, sliced olives and red pepper strips. Serve with crackers or veggies of choice.

Festive Three Cheese Dip for Veggies

1 cup Sharp Cheddar
1/4 cup Cream Cheese
1/4 cup Colby Cheese
1 teaspoon Worcestershire Sauce
1/2 teaspoon garlic powder
dash of cayenne pepper
4 tablespoons half and half or heavy cream
red pepper strips, olives, parsley for garnish

With a flat beater in a heavy duty mixer beat cheeses, cream and spices,  all together till smooth and creamy. If too thick add more cream. Place in bowl, garnish with parsley, sliced olives and red pepper strips. Serve with crackers or veggies of choice.

Grilled Cheese Academy

“We are neither a cooking school nor an establishment of higher learning”

lol, duh!  Great ideas for grilled cheese though.

Cheese Pinwheel Rolls

Cheese Pinwheel Rolls

Croque Monsieur Ham and Cheese Sandwich Ingredients 2 Tbsp butter 2 Tbsp flour 1 1/2 cups milk A pinch each of salt, freshly ground pepper, nutmeg, or more to taste 6 ounces Gruyère cheese, grated (about 1 1/2 cups grated) 1/4 cup grated Parmesan cheese (packed) 8 slices of French or Italian loaf bread 12 ounces ham, sliced Dijon mustard Method 1 Preheat oven to 400°F. 2 Make the béchamel sauce. Melt butter in a small saucepan on medium/low heat until it just starts to bubble. Add the flour and cook, stirring until smooth, about 2 minutes. Slowly add the milk, whisking continuously, cooking until thick. Remove from heat. Add the salt, pepper, and nutmeg. Stir in the Parmesan and 1/4 cup of the grated Gruyère. Set aside. 3 Lay out the bread slices on a baking sheet and toast them in the oven, a few minutes each side, until lightly toasted. For extra flavor you can spread some butter on the bread slices before you toast them if you want. (Alternatively, you can assemble the sandwiches as follows in step four and grill them on a skillet, finishing them in the broiler with the bechamel sauce.) 4 Lightly brush half of the toasted slices with mustard. Add the ham slices and about 1 cup of the remaining Gruyère cheese. Top with the other toasted bread slices. 5 Spoon on the béchamel sauce to the tops of the sandwiches. Sprinkle with the remaining Gruyère cheese. Place on a broiling pan. Bake in the oven for 5 minutes, then turn on the broiler and broil for an additional 3 to 5 minutes, until the cheese topping is bubbly and lightly browned. If you top this sandwich with a fried egg it becomes a Croque Madame. Makes 4 sandwiches. (via simplyrecipes) I particularly like sandwiches.  So much variety from a simple concept and they’re (usually) simple to make.  By the way, while looking for this recipe I learned that you can make a monte cristo by adding chicken to this recipe.

Croque Monsieur Ham and Cheese Sandwich

Ingredients

  • 2 Tbsp butter
  • 2 Tbsp flour
  • 1 1/2 cups milk
  • A pinch each of salt, freshly ground pepper, nutmeg, or more to taste
  • 6 ounces Gruyère cheese, grated (about 1 1/2 cups grated)
  • 1/4 cup grated Parmesan cheese (packed)
  • 8 slices of French or Italian loaf bread
  • 12 ounces ham, sliced
  • Dijon mustard

Method

1 Preheat oven to 400°F.

2 Make the béchamel sauce. Melt butter in a small saucepan on medium/low heat until it just starts to bubble. Add the flour and cook, stirring until smooth, about 2 minutes. Slowly add the milk, whisking continuously, cooking until thick. Remove from heat. Add the salt, pepper, and nutmeg. Stir in the Parmesan and 1/4 cup of the grated Gruyère. Set aside.

3 Lay out the bread slices on a baking sheet and toast them in the oven, a few minutes each side, until lightly toasted. For extra flavor you can spread some butter on the bread slices before you toast them if you want.

(Alternatively, you can assemble the sandwiches as follows in step four and grill them on a skillet, finishing them in the broiler with the bechamel sauce.)

4 Lightly brush half of the toasted slices with mustard. Add the ham slices and about 1 cup of the remaining Gruyère cheese. Top with the other toasted bread slices.

5 Spoon on the béchamel sauce to the tops of the sandwiches. Sprinkle with the remaining Gruyère cheese. Place on a broiling pan. Bake in the oven for 5 minutes, then turn on the broiler and broil for an additional 3 to 5 minutes, until the cheese topping is bubbly and lightly browned.

If you top this sandwich with a fried egg it becomes a Croque Madame.

Makes 4 sandwiches.

(via simplyrecipes)

I particularly like sandwiches.  So much variety from a simple concept and they’re (usually) simple to make.  By the way, while looking for this recipe I learned that you can make a monte cristo by adding chicken to this recipe.