Mac & Cheese

This is an awesome recipe I got from my friend Kevin's mom.  It never fails to please a large crowd and is easily doubled to make a 9x13 pan (as I did below).  I've used all different combinations of cheese and it always turns out delicious as long as I still use a little bit of Velveeta which helps give it the creamy, smooth texture. Make it for your next big gathering!

 

Mac & Cheese

8 oz noodles (elbow or shells)
2 tablespoons butter
2 garlic cloves minced
3 tablespoons flour
2 cups milk
1/2 teaspoon salt
1/2 teaspoon pepper
4 oz. Velveeta
4 oz. Pepper jack
4 oz. Cheddar
1/2 cup bread crumbs

*Makes one 8x8 pan

 

1. Cook pasta, drain and set aside.
2. Heat oven to 350.

 
3. In medium pan melt butter and add garlic.  Gradually stir in flour whisking constantly. 

 
4. Stir in milk and continue to cook while stirring over medium heat until thickened.  Add salt and pepper.

 
5. Slowly add cheese and stir until melted.  It should have a thick, but liquid consistency.

 
6. Pour cheese over noodles and mix.  Sprinkle bread crumbs on top.
7. Bake for 30 minutes or until the top is golden brown and the sauce has thickened and is bubbling. 

 

Sugar Cookies

This is a recipe I created when I was living in London.  I was bored a lot so I decided to develop the perfect sugar cookie and I experimented a lot with it to develop, in my opinion, the best sugar cookie recipe out there! I'll let you all in on my sugar cookie secret: brown sugar.  I use about 1/3 brown and 2/3 white instead of all white like most recipes call for.  I personally think it gives the cookies a lot better flavor.  And since they are always gone in about 30 minutes, I'd say Randin, Toby and Colleen agree.  Try them and tell me what you think! 

Sugar Cookies

1/2 cup butter, room temperature 
1/2 cup white sugar
1/4 cup brown sugar
1 teaspoon vanilla
1 egg
1/2 teaspoon baking soda
1/4 teaspoon baking powder 
1 1/3 Flour

it makes about 15 large sugar cookies if you don't eat all the dough first :)

1. Turn oven on to 375.   Mix butter and sugar in the mixer until light and fluffy, about 3-5 minutes, scraping down the edges every minute.
2.  On low mix in the egg and vanilla.

3. Combine the flour, baking soda and baking powder.  On low, slowly mix in the flour until just combined.

4. Form balls about 1 inch by 1 inch.

5.  Bake 7-8 minutes.  If you want soft cookies, be sure to take them out as soon as the edges even start to look brown.  They may seem really doughy, but trust me they firm up if you let them sit on a plate for a bit.  If you let the whole cookies get golden brown before removing, they will be really hard.  Which is great if you like them like that, but I don't! :)
6. Try not to eat them all yourself!

Mediterranean Wraps

This recipe was inspired by a flat bread sandwich I ate recently at Noodles and Company.  I recreated it at home using my own take on it.  Its really tasty and you can add other indigents too.  I think next time I may try adding an avocado.

Mediterranean Wraps

4 Tortilla, Pita, flat bread or other type of wrap
1 chopped red pepper
1/4 chopped red onion
1 diced garlic clove
1/2 chopped cucumber
15 olives chopped in half
15 cherry tomatoes chopped in half (or you could just dice a normal tomato)
4 cups washed spinach
1/2 chop feta cheese
Caesar dressing
Black pepper
Hot sauce (optional)

Serves 4

1. Sauté pepper, red onion and garlic lightly for about 3 minutes.  Let cool slightly for a minute or two so it does not wilt the spinach.

2. Combine spinach, cucumber, olives and tomatoes.  Add sautéed vegetables, feta and Caesar dressing to coat. 

3. Add black pepper and hot sauce and lightly stir.  Warm up wraps and add mixture to the inside of the wrap.  Enjoy!

Vegetable Lemon Feta Pasta

This recipe is really fast, fresh tasting and healthy.  It only takes about 20 minutes from start to finish and I like the tang of the lemon with the creaminess of the feta cheese.

 
Lemon Vegetable Pasta with Feta

3 tablespoons olive oil
2 cloves diced garlic
1 chopped red pepper
1 chopped jalapeño (optional)
1 chopped zucchini
chopped tomatoes
1/2 lemon
1/2 cup feta cheese black pepper and sea salt to taste
.5 lbs whole wheat pasta

Serves 4 people.

1. Bring a large pot of water to boil and add pasta.

2. While pasta is cooking sauté garlic, pepper and zucchini in 1 tablespoon olive oil.

3. Once pasta is cooked,  drain pasta and add sautéed vegetables and tomatoes. Toss pasta with 2 tablespoons olive oil, the juice of half a lemon and salt and pepper to taste.  Sprinkle feta on top and enjoy!