Author Archives: kkregel

by | February 13, 2012 · 8:32 am

Southwestern Pepper Jack Mac

Our friends at the Wisconsin Milk Marketing Board have invited us to come back for a second year of their Mac ‘n Cheese extravaganza, 30 Days 30 Ways with Macaroni and Cheese. Last year, we went savory with our Wintervera Mac but this year we’re spicing things up.

This Southwestern Pepper Jack Mac brings the heat whether you’re battling the cold winter weather or sitting on your patio with a cold beer. Spicy chorizo and zippy Wisconsin pepper jack cheese are layered with fresh, pungent greens to make a mac that’s packed with Tex-Mex flavors.

So pick up a fork and get ready for a little fiesta!


Southwestern Pepper Jack Mac
1 box cavatappi noodles
6 Tbsp butter
1/2 C flour
1 red bell pepper, diced
6 green onions, chopped
1 lb ground chorizo
3 C whole milk
3 C pepper jack, shredded
2 C shredded Mexican cheese blend
1 handful cilantro, chopped

Preheat oven to 375. Bring a large pot of water to a rolling boil and add cavatappi noodles. Cook noodles for 8-10 minutes until al dente. Drain and transfer to a 13×9 baking dish.

In a large saucepot, melt butter and gradually whisk in flour until mixture thickens. Do NOT let it burn. Slowly whisk in milk, working in small amounts and incorporating into the roux until smooth. Gradually repeat process, adding shredded cheese in small amounts and whisking until each amount is melted and well incorporated. Keep warm over low heat for 5-7 minutes or until the rest of your dish is assembled.

Meanwhile, remove seeds from pepper and dice. Chop green onions and cilantro, setting aside half of the cilantro. At the same time, cook chorizo in a medium skillet until cooked through, about 8-10 minutes.

Drain excess fat and juices from chorizo and add to the baking dish with the noodles. Add in pepper, onions and half of the cilantro and mix well to evenly distribute ingredients. Pour cheese mixture over the noodles. Bake for 25-30 minutes or until cheese begins to slightly crust and bubble.

Serves 5-6.

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by | February 6, 2012 · 8:02 am

Pulled Pork Sandwich with Ginger Cilantro Mayo and Pickled Vegetables

While visiting friends and family in the Twin Cities over Christmas, we stumbled into St. Paul’s Brasa one day for lunch. I say stumbled because we actually tried to go to the restaurant next door but it was too full so we cruised over to Brasa. A lucky twist of fate since this little gem is home to a James Beard award winning chef and boasts being featured on Man vs. Food and the Today show.

I’ve been dreaming about their Slow Roasted Pork Sandwich ever since so I took a crack at replicating it at home.  I was super pleased with the results!  Not only was it easy (thanks, slow cooker) but it was a good way to switch up our standard BBQ pulled pork.
Puled Pork with Quick Pickled Vegetables

Pulled Pork Sandwich with Ginger Cilantro Mayo and Pickled Vegetables
serves 4
1 lb pork shoulder
1 Tbsp kosher salt
1/2 Tbsp ground black pepper
1/2 Tbsp ginger powder
1/2 Tbsp garlic powder
1 1/2 C orange juice
2-3 C water
4 pretzel buns or foccacia buns

Place pork shoulder in slow cooker. Season well with spices, working spices into all sides of the meat. Add liquids to slow cooker until they cover about half of the meat and roast on low for 8 hours. Remove meat from slow cooker and use two forks to shred apart. Place meat on a sliced bun and top with pickled vegetables. Spread a generous amount of mayo on the bun and serve!

Ginger Cilantro Mayo
1/2 C mayonnaise (I like the olive oil kind)
1 inch piece of ginger, peeled, grated
1 Tbsp cilantro, finely chopped

Scoop mayo into a small bowl. Chop cilantro and stir into mayo, mixing well. Grate ginger using a microplane grater into mayo and mix well.
Ginger Cilantro Mayo

Quick Pickled Vegetables
*adapted from Whole Foods
1 cucumber, very thinly sliced
2 carrots, very thinly sliced
1/2 small red onion, very thinly sliced
1 inch piece of ginger, peeled, grated
1/4 C white vinegar
1/8 C sugar
1/2 tsp salt

Using a knife or a mandoline, slice vegetables very thinly. Place in a medium bowl and toss to combine. In a small bowl, whisk together vinegar, sugar and salt. Drizzle over vegetables and toss well. Refrigerate vegetables for at least one hour prior to serving.

Quick Pickled Vegetables
Brasa Pulled Pork Sandwich

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by | January 30, 2012 · 8:05 am

Fish Tacos with Apple Slaw and Chipotle Mayo

One of my favorite ways to eat the bounty of panfish that the hubs brings home from his ice fishing escapades is in these SoCal style fish tacos. Because panfish are bite-sized to begin with, they’re perfect for this dish but you could easily use a similar white fish that’s local to your area. Add in a little spicy mayo and some tangy slaw for crunch and you’ve got one tasty little taco!
fish tacos

Panfish Tacos
serves 2-3
2 C panko bread crumbs
1/2 tsp kosher salt
1/2 tsp ground black pepper
3 eggs, beaten
3/4 C flour
1 C vegetable oil
16 panfish fillets (8 panfish) or 2 lg tilapia fillets, sliced into small chunks
4-6 small flour tortillas
Chipotle Mayo
hot sauce (I like Crystal brand)

Set up two shallow bowls, one with flour, one with eggs. Pour panko into a large Ziploc bag or bowl (I like a bag because it makes it easy to toss). Add salt and pepper and mix well. Meanwhile, add vegetable oil to a cast iron skillet on medium-high heat and begin to heat oil. Oil should be about 1/4-1/2 inch deep in pan. Use a kitchen tongs to dip each piece of fish first into the flour, coating lightly on all sides, then into the egg wash and finally into the panko. Place several pieces into the panko bag and pat the bag to toss the fish within so that the breadcrumbs coat each piece fully. Remove each piece and place on a separate clean plate.

Test temperature of oil by carefully flicking a tiny bit of water or 1-2 panko crumbs into the pan. Oil should pop if it is hot enough. If oil is not hot enough, your fish will soak up oil and be greasy instead of crispy and flaky. Carefully add fish pieces to the hot oil, frying for 2-3 minutes per side and turning with a tongs part way through the process. While fish are frying, set up a plate with 1-2 paper towels. Extract one fish and double check that it is done. Fish should be golden brown and flaky in the center. Transfer fish to the towels to absorb any excess oil. Assemble tacos immediately.

fish fry

Cilantro Apple Slaw
1/2 granny smith apple, julienned
2 C broccoli slaw mix
2 Tbsp cilantro, chopped
3 Tbsp olive oil
1 Tbsp lime juice
1/4 tsp cumin
dash cayenne
dash salt

In a medium bowl, combine apple, slaw mix and cilantro. In a small bowl, whisk together olive oil, lime juice, cumin, cayenne and salt. Drizzle over slaw and toss well to coat.

Spread a thin layer of mayo on each tortilla. Top with several pieces of fish and slaw. Sprinkle with hot sauce.
fish tacos

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by | January 23, 2012 · 8:14 am

{Make Ahead Meal} Butternut Squash Lasagna

Since going back to work I’ve relied heavily on make ahead meals that allow me to put homemade dishes on the table while spending my post-work time with the fam instead of prepping food. About once a month I’ve spent a full weekend afternoon making 4-5 freezer friendly meals that will get us 8-10 dinners. I’ll be sharing lots of make ahead meals this year but lasagna is a hearty go-to.

freezer friendly meals, make ahead meals

The Butternut Squash Pasta Sauce recipe I shared last week does double duty for me in this veggie-focused lasagna. I add Italian sausage at the request of my husband but you could easily skip it or substitute with portabellas for a completely vegetarian meal.

Butternut Squash Lasagna
1 pkg lasagna noodles
1 1/2 lb ground italian sausage
15 oz low-fat ricotta cheese
1 C parmesan cheese, shredded
1 egg, beaten
1 pkg frozen spinach, thawed & drained
2 C mozzarella, shredded
salt, pepper
Butternut Squash Pasta Sauce
2 9×9 aluminum foil roasting pans
heavy duty aluminum foil
parchment paper

In a large stockpot, boil enough water to cover the lasagna noodles. Once water comes to a boil, heavily salt water and add noodles, cooking according to package directions until al dente. Rinse with cold water to prevent sticking and set aside. Meanwhile, in a saute pan, cook italian sausage completely, about 8-10 minutes. In a medium bowl, combine egg, ricotta, 1/2 C parmesan and spinach. Season with salt and pepper.

Trim a noodle to fit your pan using a kitchen shears. Use that noodle as a template to trim the rest of your noodles. You’ll have some small loose end pieces, which can be used for your middle layer of noodles without sacrificing the structure of the lasagna. Begin by layering three full, trimmed noodles in the bottom of each foil pan. Visually divide cheese and sausage into 4 portions in your head. Spread 1/4 of the cheese mixture on top of the noodles in both pans. Top with 1/4 of the sausage. Top with a layer of squash sauce. Next, sprinkle each pan with 1/3 C mozzarella cheese.

Add another layer of noodles, using end pieces as needed. Repeat layers. Finally, top each pan with another layer of complete noodles, a thin layer of squash sauce and the remaining 1/3 C mozzarella. If freezing, trim a piece of parchment paper to fit the top of each pan and cover lasagna. Use two layers of heavy duty foil to wrap tightly around pan.

If serving, bake at 400 for 50-60 minutes or until center is fully cooked and cheese topping is golden.
If freezing and serving, remove from freezer about 24 hrs before serving to partially thaw. Bake at 400 for 60-75 minutes. NOTE: I recommend setting your timer for 60 minutes and checking the temperature from there. Depending on how thawed your lasagna is your baking time will vary.

Each pan serves 4 large servings.

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by | January 16, 2012 · 7:53 am

Butternut Squash Gnocchi

Happy 2012!  I got a little obsessed with squash last fall, as some of you may remember, and became especially addicted to this butternut squash pasta sauce I created. It’s a nice way to mix things up from the standard red sauce and a healthier, lower fat creamy option than an alfredo.

You’ll need some time to make the sauce since roasting the squash takes a little while but once made, you can easily refrigerate it for about a week or freeze it for later meals. I’ve been using it in two great recipes, one I’m sharing today and the second I’ll share next week!

The first dish I put together was this Butternut Squash Gnocchi, which sounds fancy but by making the sauce ahead of time and using store-bought gnocchi, it takes no time at all to put together. You get a really great balance of flavors – sweetness from the squash, earthiness from the mushrooms and sage, creamy tang from the goat cheese and of course the smoky-saltiness of the bacon.

Butternut Squash Pasta Sauce
2 butternut squash, peeled and cubed
1/2 onion, chopped
3 cloves garlic
1/2-1 C chicken broth
2 Tbsp sherry
1/2 Tbsp balsamic vinegar
1 tsp sage
2 Tbsp olive oil
kosher salt
cracked black pepper

Preheat oven to 400. Remove skin and seeds from squash. Chop into small square chunks and place on a cookie sheet. Add chopped onion and whole garlic cloves to cookie sheet, mixing among the squash. Drizzle lightly with olive oil and season well with salt and pepper, using a spatula to turn and coat the squash evenly with the oil and spices. Bake for 35-40 minutes or until squash is soft and has a roasted golden brown coating.

Transfer vegetable to a large food processor. Add 1/2 C chicken broth and blend to puree. Drizzle in sherry and vinegar and continue pureeing. Taste and season with sage, along with additional salt and pepper as needed until flavors pop and continue pureeing until very smooth. Puree in additional chicken broth as needed to reach desired consistency. Sauce should be semi-thick and creamy but still sauce-like. NOTE: The amount of chicken broth required may vary depending on the size of the squash you used – larger squash may need more broth to reach the right consistency.



Butternut Squash Gnocchi with Mushrooms, Goat Cheese & Bacon
2 pkgs prepared soft gnocchi
1 pkg baby bella mushrooms, sliced
1 Tbsp butter or olive oil
3-4 oz goat cheese
6 slices bacon
handful fresh or dried minced sage

In a small saute pan, heat butter or olive oil and add mushrooms. Saute over medium heat until mushrooms are cooked, about 4-6 minutes. Once mushrooms are mostly cooked, add half of squash sauce to the saute pan and stir to incorporate mushrooms. Warm sauce over medium-low heat for about 10 minutes. Meanwhile, cook bacon in a separate pan or in the microwave, about 5-7 minutes. Let bacon cool for 1 minute and chop into small chunks or crumbles. Boil water and cook gnocchi according to package instructions.

Plate gnocchi. Top with squash sauce, crumbled goat cheese, bacon bits and a dusting of sage.


Stay tuned next week for part two of my butternut squash sauce: Make Ahead Butternut Squash Lasagna!

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by | December 27, 2011 · 8:00 pm

HAPpy Holidays!

This year for the holidays HAP is going on holiday. We’d love to say it’s an exotic holiday to Rio or Bali but instead we’re just taking time to slow down and enjoy time with family and friends…and honestly, that’s just as great. We’ll be back in early January with lots of great new recipes and ideas!

HAPpy Holidays!

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by | December 19, 2011 · 8:43 am

DIY Monogram Holiday Gift Tags

Keeping with the theme of personalized gift tags that Stef started, I dressed up my presents this year with monogrammed tags. If Stef’s tags were perfect for the wee illiterate, mine are just a tiny step forward – equally charming for eager toddlers as they are for adults. And the best part is that they’re super easy to put together!

What You’ll Need:
printer
scissors & Exacto knife
decorative papers
kraft paper or cardstock
twine
glue stick

Instructions:
1. Choose your favorite bold font and type the letters of your gift recipients into a Word document. I used Book Antiqua in size 150 pt.
2. Print off the pages of letters and cut them out.
3. Flip the letter over so that it appears backwards on the side of the paper that you don’t want to show. This will prevent smudgy pen or pencil marks on the “good” side when the letter is flipped over and oriented correctly. Cut out the letter using a scissors and an Exacto knife for inside spaces.

4. If you wish to have another color or pattern as an outline, repeat by tracing and cutting slightly larger than the edges of the actual letter.
5. Use a glue stick to affix onto cardstock or kraft paper tags.
6. Using a hole punch, punch a hole in the top of the tag and tie twine through.

HAP Holiday: Cookies, Wrappings and all the Trimmings!

Looking for more holiday ideas? Check out these ghosts of HAP Christmases past:
Cookies
Orange, Cranberry & Chocolate Chip Cookies
Christmas Sugar Cookies with Royal Icing
Chocolate Crinkle Cookies
Valencia Delights
Lemon Ginger Tea Snowballs
Gingerbread Crinkles
Almond M&M Cookies
Easy Christmas Snacks
Gilded Lavender Butter Cookies

Wrapping
Unique Gift Wrapping Ideas
Last Minute Gift Wrap Ideas
Photo Gift Tags

Decor
Christmas Typography Sign
Quilled Paper Ornaments
DIY Winter Wreath
Holiday Tablescape

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by | December 12, 2011 · 8:01 am

{Obsessed with} Tartan Trimmed Wreaths

Each year for Christmas I tend to get hooked on some slight theme with my holiday decor and this year my obsession has been tartan trimmed wreaths. I’ve been in loving the classic Christmas vibe that a little tartan ribbon lends to the greenery. I went beyond just the front door, decking out several other rooms in wreaths as well to spread the festiveness and Christmas-y smells throughout the house.

The front door wreath, bought from our Boyscout neighbor, got the full treatment with a double tartan bow and lots of glittery mini ornaments.
Christmas wreath
On the side door and on the mirror in our master bedroom, I hung small candle rings with just a simple tartan ribbon.
wreath with tartan ribbon

For the built-in cabinets in my dining room I created mini wreaths by plucking branches from the backs of my candle rings (you don’t even notice they’re missing!) and arranging them in plain mini grapevine wreaths. Strung up by thinner tartan ribbons to match the smaller size, they tie in nicely with the nearby Christmas tree.

What’s your holiday decor style? Do you switch things up each year or stick with tradition?

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by | December 5, 2011 · 7:53 am

{Cookie Week} White Christmas Cookies

After a week of virtual shopping, we worked up quite an appetite at HAP and during the holidays there’s just one thing that hits the spot – Christmas cookies! This year we’re putting a twist on things by drawing recipe inspiration from our favorite Christmas carols. So tie on your aprons, pop on that playlist and get ready to get into the spirit of things with us!

I’m Dreaming of a White Christmas…

Growing up when everyone else was watcing It’s a Wonderful Life, my family was singing and dancing to White Christmas so I couldn’t resist paying tribute to Bing and his crew with my carol cookies. These White Christmas cookies have a little red, a little green, a little merry and bright and of course…a whole lot of white.
christmas cookie recipes
White Christmas Cookies (Cranberry, Pistachio & White Chocolate Cookies)
1 C butter, softened
1 C sugar
1 C brown sugar
2 eggs
3 1/4 C flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 tsp vanilla
1 1/2 tsp almond extract
1/3 C pistachios, shelled and finely chopped
1 C dried cranberries
3/4 C white chocolate chips, plus remainder of bag for drizzling

Preheat oven to 350. In a medium bowl, beat butter, sugar and brown sugar until fluffy. Beat in eggs one at a time. Add baking soda, baking powder, salt and beat. Beat in almond and vanilla extracts. Beat in flour, one cup at a time. Use a spatula to stir in cranberries, pistachios and chocolate chips, mixing well to disperse evenly throughout the dough. Use a small cookie scoop to scoop dough in equal sized balls onto a cookie sheet. Bake for 10-12 minutes. Transfer cookies to two sheets of parchment paper to cool.

Place remaining white chocolate chips in a ziploc bag. Microwave for 1-1.5 minutes to melt chips. Use a scissors to clip a tiny bit off of one corner of the bag. Drizzle chocolate over cookies.

Makes about 4 dozen.
cranberry, white chocolate christmas cookies

Virtual Cookie Exchange!

We’re participating in a virtual Christmas cookie exchange over at The Avid Appetite! Rachel has gathered some of her favorite blogger friends who are all bringing their favorites holiday treats so be sure to stop by!

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by | December 2, 2011 · 7:50 am

Holiday Gift Guide: For the Haute Hostess

We’re wrapping up the gifts (pun intended) with our picks for those haute hosts and hostesses who put on all the fetes you’ll be attending this holiday season. Swing by next week for a full week of carols and Christmas cookie recipes!

Anne’s Picks

I adore Snow & Graham and especially love their colorful calendars.  A mini desk calendar is the perfect hostess gift to give around this time of the year and the pretty graphics will have her ready to turn the page to 2012.


1. Dining room measuring spoons ($24) 2. Snow & Graham Desk calendar ($16) 3. Home Sweet Home candle ($14.99) 4. Maple syrup sampler ($28) 5. Peppermint cocoa stirrers ($6.95)

Katie’s Picks

There’s just something about a crackling fire that makes a holiday morning feel cozier or a holiday party feel more intimate.  For your friends who don’t have the luxury of a working fireplace, Royal Apothic’s Edwardian Fireplace candle makes a great substitute and a nice alternative to the typical winter candle scents.


1. Edwardian Fireplace candle ($34) 2. Carafe (from $45) 3. Recipe box ($48) 4. Address stamp (from $18) 5. Reclaimed wood tray ($38) 6. Kitchen tools tea towels ($29)

Stef’s Picks

Likely, you will attend an abundance of holiday parties this year, or perhaps just looking for a gift for someone who loves to entertain. One of my favorite gifts this past year is to give personalized self-inking stamps. The “From the Kitchen of” stamp from Stamp Out Online makes a great gift for anyone who likes to share their recipes. And we all know, those are the best kinds of friends to have!


1. From the Kitchen Of Custom stamp ($27) 2. Kitchen magic whisk ($8) 3. Elephant salt & pepper shakers ($12.99) 4. Penzey’s Bakers assortment gift set ($29.95) 5. Music pillar candles ($16.50) 6. Sprinkles cupcake mix ($14.95)

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