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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{Philadelphia Cooking Creme} Shrimp & Broccoli Fettuccine

Thank you to Kraft Foods for offering me the opportunity to recreate a recipe with PHILADELPHIA Cooking Creme. Please click here to learn more about all the PHILADELPHIA Cooking Creme flavors and recipes.

While I like to try to make homemade sauces for all of my dishes, let’s get real, sometimes I just don’t have the time or energy. I was delighted for the opportunity to recently try Philadelphia Cooking Creme as an alternative to a jarred sauce off the shelves. This recipe for Shrimp and Broccoli Fettuccine is very easy and very quick, all you need is a few minutes of prep time while you wait for your water to boil and then another 10 minutes from stove to table!

As I’ve grown as a home chef, I’ve begun to steer away from pre-mixed and made products. I do this partially because I am stubborn, partially for the taste. I find that some store bought sauces can either lack in flavor or feel a bit off balance. The Philadelphia Savory Lemon and Herb Cooking Creme brought a large amount of flavor to the dish without being too sharp. It created a nice creamy texture with the fettuccine and paired well the the fresh, cooked broccoli. I added some chopped roasted red peppers for a little extra flavor punch. I could also see adding some sun-dried tomatoes, along with the fresh ones for a good balance of flavor. If you are not a shrimp fan, this dish would also be great with some shredded rotisserie chicken, or go vegetarian and add some zucchini.

This recipe makes a good healthy-sized bowl of pasta. I added a little more fettuccine and a few extra shrimp and felt the sauce still spread evenly amongst the dish. My family enjoyed the meal, my little guy especially loved the broccoli, which brings warmth to every mommy’s heart.

I’ll be interested to try a few of the other flavors. But if you are looking to make an easy, delicious dinner in a pinch, Philadelphia Cooking Creme is a great option!

Also, I had the opportunity to do our very first HAP video! Check out the Philadelphia Cooking Creme experience from my kitchen:

Shrimp and Broccoli Fettuccine

Prep Time: 20 min. | Makes: 4 servings, 1 cup each

What You Need

¼ lb. fettuccine, uncooked
1 cup broccoli florets
¾ lb. frozen cooked cleaned medium shrimp, thawed
1 clove garlic, minced
1 tub (10 oz.) PHILADELPHIA Savory Lemon & Herb Cooking Creme
¼ cup milk
¼ cup chopped tomatoes
2 TBSP chopped roasted red peppers (optional)

Make It

Cook pasta in large saucepan as directed on package, omitting salt and adding broccoli for the last 3 min. Drain; keep warm.

Cook and stir shrimp and garlic in the best nonstick cookware you have, preferably a large skillet, on medium heat 2 to 3 min. or until shrimp are heated through. Add cooking creme and milk; cook and stir 2 min.

Add pasta to shrimp mixture; mix lightly. Top with tomatoes.

Serving Suggestion
Serve with a mixed green salad tossed with your favorite KRAFT Light Dressing.

Variation
Prepare as directed, substituting 3/4 lb. boneless skinless chicken breasts, cut into strips, for the shrimp and increasing the cooking time to 6 to 7 min. or until chicken is done. Add cooking creme and milk; continue as directed.

Nutrition Information Per Serving
340 calories, 11g total fat, 6g saturated fat, 1350mg sodium, 31g carbohydrate, 28g protein

Thank you again to Kraft Foods for sponsoring this blog post. I was selected as one of 20 bloggers by Technorati Media and Clever Girls Collective to participate in the Kraft Foods PHILADELPHIA Cooking Creme signature recipes campaign. While I have been compensated for my time and received the product, my opinions and experiences are my own.

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{Free Download} Valentine’s Day Typography Sign

I’m never super motivated to dress my house up in Valentine’s Day decor. We don’t do much to celebrate the holiday, but a little love reminder in the house is never a bad thing! Throughout the year, I periodically change out a frame that I have leaning on my bookshelf. This year, I took a quote from one of my favorite classics, Pride and Prejudice by Jane Austen.

And now you can have it too! Just click here to download a free PDF file of the print. You can print it at home on your computer and place it in a frame you have in the house. Or think about spray painting an old frame a pretty pink or red color. Home decor doesn’t come much cheaper than that!

Wishing you love this Valentine’s Day!

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Filed under Decorate, DIY, Holidays, Valentine's Day

Valentine’s Day Breakfast

It is no secret that the ladies of HAP love breakfast foods. We like the sweet, the savory and anything in between.  If it can be served in the morning, then we want to try it!

This Valentine’s day, consider making up a special breakfast for your loved ones.  There is nothing better than sitting down to a delicious breakfast to start the day off right.  Here are some of our favorite breakfast recipes that you could whip up on Tuesday to impress your sweeties and tell them how much you love them.

Orange Scented French Toast with Nutella

Baked Apple Pancake

Cinnamon French Toast with Cranberry and Orange Chutney

Monkey Bread

Bacon Artichoke Souffle

Miss Amy Muffins

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Filed under Breakfast, Cook

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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Filed under Main Dish, Make Ahead Meal, Quick & Easy

Buffalo Mac ‘n Cheese

Tired of the same old dishes for your Superbowl party? Make this play off the ever so popular chicken wing and wow your guests with something familiar in flavor but new in style!

This Buffalo Mac ‘n Cheese blends all the flavors you love from your favorite Super Bowl treat into the perfect comfort food. With its spicy touch of hot sauce and pepper jack and its crunchy cracker crust, this mac ‘n cheese is the right blend of creamy texture and sharp taste. The addition of cheese cracker crust, paired with the spicy sauce and cheese mocks the taste of a crispy chicken wing. This Wisconsin-style meal tastes great with a cold glass of ale, or two!

Buffalo Mac ‘n Cheese
Servings: 2 cups, Yield: 6-8 servings

Ingredients
1 lb cellentani or cavatappi noodles
2 TBSP Extra Virgin Olive Oil
2 C rotisserie chicken, shredded
2 stalks celery, diced
1 small yellow onion, diced
½ tsp garlic salt
¼ tsp ground black pepper
1/3 C Buffalo-style Hot Sauce (I use Franks)
2 C 2% milk
1 ½ C half and half
6 TBSP butter
½ C flour
2 C Mexican blend shredded cheese
3 C pepper jack cheese, shredded
2 C store-bought baked cheese crackers (like Cheez-Its)
¼ C blue cheese

Preheat oven to 375 degrees.

Bring a large pot of salted water to a boil. Add pasta and boil for 12 minutes.

In a skillet, heat olive oil. Add celery, onion, garlic salt and pepper and cook until softened. About 5 minutes. Add chicken, mix thoroughly. Add hot sauce and simmer on low heat until heated through.

In a small saucepan, heat milk and half and half on medium heat. Stir occasionally, do not burn. In a large saucepan, melt butter. Slowly add flour and whisk to form thick roux. Slowly add warm milk mixture, whisking continuously. Continue to whisk mixture and slowly add cheese until cheese is melted and sauce is thick.

In 9×13 casserole dish, layer noodles, chicken mixture and cheese sauce. Mix thoroughly.

Add cheese crackers to food processor and pulse until small crumbs are formed. Sprinkle blue cheese and cracker mixture on top of noodles. Bake at 375 for 30-35 minutes, until bubbly crust forms around the outside. Allow to sit for 5 minutes before serving.

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Filed under Cook, Entertain, Main Dish

Slow Cooker Oatmeal

I love a warm bowl of fresh made oatmeal on a cold morning.  The problem I have found is that it isn’t always easy to whip up on a busy morning unless you are using a packet of instant oatmeal.  Once I made this Slow Cooker Oatmeal from America’s Test Kitchen, I just couldn’t go back to the instant stuff.  I love to make a big batch over the weekend and then eat it though the week for a quick, hearty and delicious breakfast.  The texture of the steal cut oats are so much heartier than just regular rolled oats.

Note:  this recipe calls for steal cut oats.  If you use quick cooking oats or old fashioned rolled oats, you will likely end up with mush.  Steal cut oats are often found in the bulk bins at the grocery store and look like this:

Slow Cooker Oatmeal

1 tablespoon unsalted butter
2 cups steel-cut oats
8 cups water
1/2 teaspoon salt

In a large skillet, melt the butter over medium heat. Add the oats and toast over medium heat until lightly brown, stirring constantly. Once they become fragrant and light brown, remove from heat.

Add the oats into the slow cooker and pour water on top. Cook on low for 4-6 hours. Mix well and serve warm with your favorite toppings.  I like to eat mine with chopped almonds, dried fruit and a small amount of brown sugar.

Sometimes my mornings are so hectic that I need to eat breakfast at work.  I simply portion out the oatmeal into individual bowls and put the toppings in a separate bag.  Couldn’t be easier to grab and go.

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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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{Before & After} An Affordable Kitchen Makeover

This post has been a long time coming. We moved into our house three and a half years ago with the intentions of doing a little bit of work in our kitchen. While dreams of tearing down walls and granite counter tops may be far off in the distance, my husband and I found some great affordable alternatives using a kitchen renovation cost estimator to turn a bland, dated kitchen into an updated, garden-inspired breath of fresh air. With most of the major portions being done over a year ago, nothing ever seems to be “done,” which is why it has taken me awhile to post this. But the last few finishing touches have turned a once uninspiring room to a place where I could stay and cook all day.

So here are some pictures of what our kitchen looked like prior to the changes:

How about that floor? Gross. My husband and I agreed. It had to go. But first, we decided to attack the walls and cabinets. And by “we,” I mean, I did some wall painting and my husband attacked all the rest. We followed the same steps that Anne and her family used for painting kitchen cabinets and it worked fabulously. It is a lot of taping and draping, but once the process gets going it is pretty smooth sailing.Though hanging cabinets back up is not fun, especially if they were not hung correctly from the beginning.

I had a vision of a bright garden kitchen. I decided to take a huge leap and paint the walls and backsplash a bright green. We used Behr Thyme Green paint. I was a bit nervous as we started slathering it on that I was transforming my kitchen into that of an over zealous Packers fan (being an avid Bears fan, this did not sit well). As you can see from the picture below, the green paint made the kitchen look very dated when next to the old wood work and dark blinds. We fixed that later by painting all of the trim and adding bright white blinds.

After painting the walls and cabinets, next came the floor. We have a bit of a strange set up with our kitchen/den like area. Before taking up part of the carpet from the den, we got used to the idea of eating in the “other” room. We moved the table over by the small bay window. In doing that, we had room to add a kitchen cart for storage and extra counter space (and maybe some day a whole wall of extra counter). Best decision we made! It makes the kitchen look ten times bigger and allows for much more space to move around while cooking.

My dutiful husband did lots of internet research and with no prior experience, tore up the old floor and installed new laminate wood flooring. We decided to go with a dark cherry laminate. It is easy to clean, saves money and is durable with the likes of a little Bam-Bam running around.

When the big stuff was complete, I moved onto the small touches. I switched out the old curtains for airy and flowery floor length ones. I received the adorable hanging fruit plates from my brother-in-law and sister-in-law as a wedding thank you gift. Perfect little space saver for all of our fresh fruit and vegetables.

I ordered the rustic mason jar key holder from the Etsy store Old New Again. I contemplated recreating this, but loved their version so much I decided to make the purchase. I did, however, create my own chalkboard from an old window I found at a flea market, similar to Katie’s post awhile back.

My friend’s sent me the awesome donut print for my birthday, something I had “pinned” from an Etsy shop. I’m not shy about my love for donuts and this just shouts it from the rooftops, with a slight bit of subtlety. I also designed a few whimsy kitchen prints to hang on the walls. I found I liked everything better on the green when surrounded by white. Hence, the white frames and matting.

While our kitchen is likely to undergo at least some other minor changes here and there, I am pleased with my new kitchen. Look for a future post on how I am filling that blank wall by our kitchen table.

A thousand thanks to my hubby for making it happen! A happy kitchen makes a happy cook!

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Filed under Decorate, DIY, Fab Finds

Key Lime Tarts

I have this strange obsession with mini treats.  For some reason dessert seem so much  more special when you are given your own personal tart!  I made these Key Lime Tarts for my good friend’s baby shower.  I found the recipe off of Our Best Bites and couldn’t believe how easy and delicious they were.

Key Lime Tarts

10 mini graham cracker crusts
5 egg yokes
1  14oz can sweetened condensed milk
1/2 cup key lime juice or fresh lime juice – do not use the imitation juice out of the bottle, only the real stuff!
2 drops of green food coloring if you would like your tarts to have a little more color

Preheat your oven to 350 degrees and place your mini pie crusts on a baking sheet.

In a large bowl, mix the egg  yokes, sweetened condensed milk and lime juice until well combined.  Add your food coloring to adjust the color if you would like.

Distribute the mixture evenly among the pie crusts.  Bake for about 11 minutes.

Cool, chill in the refrigerator and top with whipped cream right before serving.

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Filed under Cook, Treats