Recipe Remix: Pimento Cheese Macaroni and Cheese

I've made my obsession with pimento cheese abundantly clear on here, so no need to rehash that.  Therefore, I'll just get right to the point and share yet another dish that's a variation of pimento cheese.

One night for whatever reason, my planned dinner wasn't happening, so I was scrounging.  It's times like this when I fall back on pantry staple meals so we don't succumb to take-out or delivery pizza.  When I think of pantry staple meals, pasta is always a safe bet for me.  We always have dried pasta of some sort and several random cheeses in the fridge, so some variation of macaroni and cheese is usually the fallback.  Especially considering that it is Caroline's absolute favorite food in the whole world (her words).  You can never have too many versions, right?

I used this creamy stovetop macaroni and cheese as the base recipe, adjusting the ingredients to the flavor profile I was going for.  The final product was just what I wanted:  supremely creamy and cheesy with just a little kick.  And it was ready and on the table in under half an hour.  You can't beat that!

Pimento Cheese Macaroni and Cheese
adapted from Italian Style Stovetop Macaroni and Cheese, originally from Macaroni and Cheese

• 12 oz. dried pasta shapes (smaller shapes work best)
• 1 clove garlic, minced
• large pinch of red pepper flakes
• dash of worcestershire sauce
• 8 oz shredded extra sharp cheddar cheese
• 4 slices American cheese, torn into small pieces
• 1/4 cup milk, half-and-half, or cream
• 4 oz. Greek yogurt (low fat or nonfat is fine)
• 2 Tbs unsalted butter, at room temperature
• 4 oz. jar of diced pimentos, drained and rinsed
• salt and pepper to taste
• snipped fresh chives, for garnish

Bring a large pot of salted water to boil and cook the pasta to al dente, according to the directions on the package.

Drain the pasta, reserving 1 cup of the pasta water (I used to always forget to save the water, so now I put a measuring cup in the strainer while the pasta is cooking, so I don't forget).

Return the pasta to the pot and stir in the garlic, worcestershire sauce, and red pepper flakes.  Add the cheese a handful at a time, stirring well between each addition.  Stir in the Greek yogurt, butter, and milk, and stir until all the cheese has melted and the sauce is creamy and smooth.  Stir in the pimentos, season to taste with salt and pepper and garnish with chives before serving.

Parmesan-Pesto Crusted Halibut

Pesto seems to be one of those things that people either love or hate.  Personally, I love it.  And to be honest, I don't understand why you wouldn't.  Basil, parmesan, garlic, pine nuts... what's not to love?  Not to mention pesto's versatility:  tossed with pasta, used as a sandwich spread, on crostini, thinned out with a little oil and used as a salad dressing, a marinade for meat, swirled into bread dough or scones... seriously, the options are endless.

This recipe uses pesto in a way that I never have before.  Beautiful halibut fillets are coated with pesto, then topped with a crust of Parmesan cheese and panko.  The combo of the pesto with the parmesan crust is really great - nice and flavorful, with a crispy and crunchy coating.  The fish kind of absorbs the pesto as it cooks, so the whole fish is permeated with delicious pesto flavor.  And perhaps the best part?  It's one of the fastest dinners I've made in quite a while.  Halibut is always a big hit with both Joey and Caroline, so this was a slam dunk dinner.

Pesto-Parmesan Crusted Halibut
barely adapted from Curisine at Home, Cuisine Light


As I mentioned, I used halibut for this, but I think any mild white fish would work just as well.  Just adjust the cooking time depending on the thickness of the fish.  

• 1/2 cup panko bread crumbs
• 1/4 cup grated Parmesan cheese
• salt and pepper
• 1 Tbs lemon zest
• 8 tsp basil pesto, divided
• 4 halibut fillets, each about 1 inch thick and 4 oz each.
• cooking spray
• fresh lemon juice, for serving

Preheat the oven to 450 degrees and line a baking sheet with foil.  Spray the foil with nonstick cooking spray.

Meanwhile, combine the panko, Parmesan, and salt and pepper to taste in a small bowl.  Stir the lemon zest into the basil.

Arrange the halibut in a single layer on the baking sheet and pat dry with a paper towel.  Season with salt and pepper, and spread 2 teaspoons of basil over each piece of fish.  Press the parmesan-panko mixture over the pesto.  Spray with nonstick cooking spray.

Cook until the top is turning golden-brown and the fish flakes easily with a fork, about 10 to 12 minutes.  Squeeze the lemon juice over the top and serve immediately.

Balsamic Strawberry & Goat Cheese Flatbread

I've been pretty obsessed with strawberries this spring, but I've been even more obsessed with the strawberry-balsamic combo.  It all started with this strawberry-caprese salad, and it's continued into this flatbread and even a dessert (recipe coming soon!).  So given this recent love, I was absolutely ecstatic to find a strawberry-balsamic vinegar at a local oil & vinegar store (yes, a whole store that sells all sorts of oils and vinegars.  Yes, I'm in love).

One Saturday afternoon, we decided to have a casual snacky dinner - we had some cheeses leftover from various gatherings and recipes, some hummus, and some other little things that needed to be used up.  So we just made that dinner.  However, I was kind of in the mood to cook, and was itching to use my new vinegar, so I also whipped up this flatbread.  We called some neighbors, and before we knew it, we were all outside watching the kids play, drinking a glass of wine, and stuffing our faces.

It's a basic pizza dough with a little lemon zest kneaded in, then drizzled with olive oil, some lemon juice, thinly sliced strawberries, crumbles of goat cheese, baked, and then finished with a sprinkling of basil and a drizzle of balsamic vinegar.  Heaven.  The strawberries get so flavorful when roasted in the oven, and then the addition of lemon zest brightens up the flavors.

This flatbread was a great addition to our little buffet, but I also think it would make a great appetizer for a dinner party, served as lunch with a side salad, or as part of a brunch.  It's a little bit sweet, a little bit savory, and completely delicious.  Strawberries = love.

Balsamic Strawberry & Goat Cheese Flatbread
inspired by Joy the Baker

• 1 lb of pizza dough
• zest and juice of 1 lemon
• olive oil, for drizzling
• 1 cup thinly sliced strawberries
• about 1/2 cup crumbled goat cheese
• good balsamic vinegar
• 1-2 basil leaves, minced

Preheat the oven to 375 degrees.

On a well-floured surface, sprinkle about half the lemon zest over the pizza dough.  Knead it into the dough until well-incorporated, and then press the dough into a rectangle that measures about 12x9 inches (it doesn't have to be exact).  Drizzle with olive oil and about 1 tablespoon of the lemon juice.

Sprinkle the strawberries over the dough, followed by the goat cheese, and then drizzle lightly with the vinegar.

Bake 25-30 minutes, or until the dough is cooked through and just turning golden.  Drizzle with a little more balsamic vinegar and sprinkle with basil.  Cut into squares and serve warm or at room temperature.

Kale and Shiitake Fried Brown Rice

Lately I've been really trying to make it a point to incorporate more greens into our diet.  I use chard (my favorite green) in my morning smoothies, eat spinach salads for lunch, and then try to have one dinner a week where the greens are a main component.  It's only been mildly successful because Joey isn't a fan of all greens, but I take my wins when I can.  

This fried rice was definitely a win.  Its fast and easy, it's very healthy, and it's tasty to boot.  The kale is sliced into thin little ribbons, then sautéed with the mushrooms.  You add the (already cooked) rice, a few simple seasonings, and you're done!  I think Joey doesn't care for kale on account of the bitterness, but it is masked a bit here by the soy sauce, garlic, and mushrooms.  This could be a light main course all on its own, but I served it alongside the teriyaki salmon. 

With dishes like this in my repertoire, getting more greens into our diet is becoming an easier task.  Now if I could just get Joey to eat beets, I'd be money.

Kale & Shiitake Fried Brown Rice

adapted from My Father's Daughter, via Erin's Food Files

• 3/4 lb kale, thick stems discarded
• 8 oz. shiitake mushrooms, stems discarded, and caps thinly sliced
• 2 Tbs sesame oil
• kosher salt
• 2 cloves garlic, finely minced
• pinch of crushed red pepper flakes
• 3 scallions, thinly sliced on diagonal, plus more for garnish
• 2 cups cooked brown rice
• 2 tsp soy sauce
• sesame seeds, for serving

Roll a few kale leaves into a tight cigar, and thinly slice to form ribbons.  Run your knife through the kale a few times to chop it into smaller pieces.

In a large skillet, heat the oil until shimmering.  Add the kale and mushrooms, and cook, stirring often, until they are softened and tender, about 5 to 8 minutes.  Season with salt.  Add the garlic and red pepper flakes, and stirring constantly, cook until fragrant but not browned, about a minute.  Stir in the scallions and rice, and cook another 2 minutes, stirring often.  Add the soy sauce, cook another 30 seconds, and season to taste with salt, additional soy sauce, and/or red pepper flakes.

Divide among serving dishes and top each serving with more scallions and a sprinkle of sesame seeds.

Chicken Parmesan Baked Pasta

 

Chicken Parmesan is and always will be one of the most crowd-pleasing dishes out there.  It's crispy, cheesy, and just all-around awesome.  And while I will never tire of the classic breaded chicken smothered in cheese and marinara, I'm always on the lookout for fun and new spins on the dish.  I like eating it as a sandwich, kind of deconstructed in a salad, as a pizza.... the options are endless.

This baked pasta dish is yet another variation on chicken parmesan, but it is streamlined and simple, and only dirties a few dishes.  One of the things I hate about making chicken parmesan is that I feel like it takes forever and dirties a dozen dishes.

This version is made in one big skillet, then popped in the oven briefly just to melt the cheese and heat everything through.  It calls for using frozen breaded chicken cutlets, but I don't ever buy those, so I just had Joey pick up some chicken tenders from the deli on his way home.  Another shortcut that saves time, energy, and dishes.

This dinner was so so easy, and even more importantly, it was super tasty.  We all devoured it, and I enjoyed the leftovers for a few days afterward.

Chicken Parmesan Baked Pasta
adapted from America's Test Kitchen, Pasta Revolution
serves 4-6

• 1 (28-oz) can whole peeled fire-roasted tomatoes
• 1 Tbs olive oil
• 6 garlic cloves, minced
• 1 tsp minced fresh oregano (or 1/4 tsp dried)
• 1/8-1/4 tsp crushed red pepper flakes
• kosher salt and freshly ground black pepper
• 2 cups water
• 1 - 1 1/2 cups low-sodium chicken broth
• 12 oz. pasta shapes (ziti, penne, etc)
• 2 oz grated Parmesan cheese (about 1 cup)
• 4 oz shredded mozzarella cheese (about 1 cup)
• 1 lb. cooked chicken tenders, chopped into bite-sized pieces
• 1/4 cup chopped fresh basil.

Preheat the oven to 475 degrees.

Pulse the tomatoes and their juices in the food processor until coarsely ground, about 12 pulses.

Cook the oil, garlic, red pepper flakes, and 1/4 teaspoon of salt in a 12-inch skillet over medium-high heat until fragrant, about 1 minute.  Stir in the tomatoes, water, 1 cup of the broth, and the pasta.  Bring to a vigorous simmer, cover, and cook until pasta is tender, 15 to 18 minutes, stirring often.

Stir in 3/4 cup of the Parmesan, 1/4 teaspoon of pepper, and the chopped chicken.  Taste and adjust the seasonings if needed.  If the pasta seems dry, stir in the remaining 1/2 cup of broth.  Transfer to a baking dish and sprinkle with mozzarella and remaining Parmesan.  Bake 5 to 10 minutes, or until the cheese is melted and bubbly.  Sprinkle with basil and serve.

Strawberry-Basil Mojitos

One of my favorite things to do in the spring and summer is sit outside on the patio and have a fun fruity drink.  There is nothing more relaxing.  Whether we're at a restaurant, or I'm just sitting out back by myself reading, or we're all outside and Caroline's running around in the yard, it's all good.  

I really love mojitos, but this time I thought it would be fun to take them in a different direction.  Given my recent strawberry obsession, making them strawberry was a logical choice.  Then I decided to branch out even more, and forgo the mint in favor of basil.  I really love using fresh herbs in desserts and drinks.  A little goes a long way, and herbs give them a brightness and another depth of flavor without tasting like grass.  

I made a strawberry syrup using the same recipe as this sparkling strawberry lemonade, then just smashed some basil in the bottom of the glass, added the strawberry syrup, ice, and rum, and topped it off with some sparkling water.  This drink was bright, refreshing, and definitely dangerous.  I foresee these in my near future - I can prep a jar of the strawberry syrup, then just mix up the drinks anytime.  The directions are written per drink, but I think you could definitely make a pitcher.  Just add the strawberry syrup and rum to a large pitcher.  When ready to serve, muddle the basil leaves in each glass, add ice, fill each glass about 2/3-3/4 full, then top off with the sparkling water.  Instant party!

Strawberry-Basil Mojitos

Pink Parsley Original

Strawberry Syrup adapted from Sweet Melissa Baking Book

Strawberry Syrup

• 1 heaping cup chopped strawberries
• 2 Tbs sugar
• 1 tsp lemon juice
• pinch salt
• 2 Tbs cold water

Combine all the ingredients in the bowl of a food processor and puree until smooth.  If you don't like the seeds, strain the syrup through a strainer.  Chill until ready to use

For Each Mojito:

• 2-3 fresh basil leaves
• 5 Tbs strawberry syrup
• ice
• 1 1/2 oz. light rum (adjust to your taste depending on how strong you like your drinks!)
• sparkling water
• strawberry slices and basil leaves for garnish

Use the back of a spoon or a muddler to bruise the basil in the bottom of the glass.  Add the strawberry syrup, ice, and rum, and top off the drink with sparkling water.  Garnish with strawberry slices and basil leaves and serve immediately.

Goat Cheese Potato Gratin

Potatoes au gratin are one of those things that I can eat any time, any day.  I mean, seriously.  You smother potato slices in cream and cheese and then bake it.  Nothing bad about that.  I've made countless variations over the years, but the experimenting ends with this version.  I have two words for you:  Goat.  Cheese.  I should just stop right there because really - what else could I possibly say?

How about this is not only the absolute best potato gratin I've ever made, but also the most low-maintenance?  You simply slice the potatoes (a mandolin makes this job very easy and fast), then layer them with a mixture of milk, cream, goat cheese, garlic, and Parmesan.  Bake it, and you're ready to dig in.

The goat cheese was definitely noticeable, but not overly prominent.  I think it just gave the dish another depth of flavor and some extra creaminess.  After dinner, I found myself sneaking bite after bite of the leftovers.  It's definitely one of those dangerously addictive dishes.  I served this with asparagus and herb-grilled pork tenderloin (recipe coming soon!), and finished the meal with a strawberry-rhubarb crisp.  It was a wonderful spring dinner, but Joey pointed out that he would have been equally as happy if I'd just served the potatoes and called it a day.

I always think of potatoes au gratin as being a good dish for Easter, and this version would be especially great.  The goat cheese elevates it to "holiday meal" level, but it's still incredibly easy and low-maintenance.  Assemble it in the morning, then after church just pop it in the oven.  And prepare to swoon.


Goat Cheese Potato Gratin
adapted from Bon Appetit, via Epicurious

• 2 lbs yukon gold potatoes, peeled
• 1 cup milk (low fat is fine)
• 1 cup heavy cream
• 2 cloves garlic, minced
• 1 heaping cup crumbled goat cheese
• 1/2 cup freshly grated Parmesan cheese
• 1 1/4 tsp kosher salt
• 1/2 tsp ground black pepper
• 1/8 tsp nutmeg
• snipped fresh chives, for serving

Preheat the oven to 400 degrees.  Lightly grease an 11x7 inch baking dish.

Slice the potatoes very thinly.  I used my mandolin, and did half of them on the thinnest setting, and the other half on the next one up.  This gave the dish a little more texture.

In a medium bowl, whisk together the milk, crew, garlic, goat cheese, Parmesan cheese, salt, pepper, and nutmeg.

Layer 1/3 of the potatoes in the bottom of the baking dish. overlapping them slightly.  Pour 1/3 of the cream mixture over the potatoes, then repeat the layers two more times with the remaining potatoes and cream.

Bake, uncovered, for about 1 hour and 15 minutes, or until the top is browned and the potatoes are cooked through.  Allow to stand at least 15 minutes.  Sprinkle with chives and serve.