September 12, 2011: Macaroni and Cheese Deluxe Recipe

Macaroni and cheese seems to be a universal favorite comfort food. It certainly is for my family, who could eat it every single week. They’re completely devoted to their box of Kraft mac and cheese but every now and then I’ve convinced them to eat outside the box. This is a recipe I found in a magazine some years ago or… okay, well it’s mostly that recipe but not quite. Here’s how I make a “kicked up” version of macaroni and cheese that functions as a hearty main dish.

Macaroni and Cheese Deluxe

1 lb. penne pasta

10 slices thick bacon, cut into small pieces

½ cup diced onion

8 ounces mushrooms, thinly sliced

1 roma tomato, diced

¾ cup frozen peas

1 jar prepared Alfredo sauce

2 T. ranch dressing

1 ½ cups shredded Colby Jack or Pepper Jack cheese

Cook pasta according to directions on package. Drain.

In a skillet, cook the bacon pieces over medium heat until cooked through and crispy. Add the onion and mushrooms and cook a few minutes more, until vegetables soften.

In the pot you used to cook the penne pasta or a large bowl, combine all ingredients. Pour into a greased casserole; cover. Bake at 350 degrees for 40 minutes or until hot and bubbly.

Serves 6

July 21, 2011: California Cobb Wrap Recipe

Looking for a light lunchtime treat? Try this quick and easy wrap with beautiful colors and a great taste.

California Cobb Wrap

1 spinach sandwich wrap (tortilla)
1 T. ranch dressing (or use this chipotle garlic ranch recipe)
2 slices bacon, crisply cooked
½ avocado, thinly sliced
½ tomato, cut into thin slices
1 large leaf green lettuce

Spread dressing across one side of wrap. Sprinkle with crumbled bacon, avocado slices and tomato slices. Top with lettuce. Roll up tightly, like a burrito.

Tip: Add shredded, leftover chicken for a heartier sandwich. Diced green chiles can also be added for a bit of a kick.

May 30, 2011: Veggie Pizza Appetizer Recipe

This recipe is one I adapted from a recipe on a can of crescent roll dough, back when Pillsbury was offering a sheet of dough rather than the separated triangles. I thought it was great because crescent rolls are so good for making many different recipes, in particular appetizers. I’m not sure if Pillsbury just isn’t making this product anymore or whether it’s just my local grocery store that doesn’t carry it.

The good news is that this recipe can still be made with crescent rolls and it’s still a real crowd pleaser. I served these as an appetizer for my Memorial Day barbecue.

Tip: This veggie pizza looks especially appealing when you use a variety of colors for the vegetables. For something extra special, try using orange and yellow bell peppers, Heirloom or sweet grape tomatoes, pimientos, red onions, and carrot peels in addition to the traditionally green veggies.

Veggie Pizza

2 cans crescent rolls
1 8-ounce brick cream cheese
1 cup sour cream
1 package dry Ranch dressing seasoning mix
1 t. garlic salt
About ¼ cup chopped parsley or chiffonade fresh cilantro, sage, or basil (depending on what type of veggies you are using)
1 small head broccoli
½ bell pepper
½ cup onion
6 radishes, thinly sliced
Curls from 1 large carrot, peeled
Variety of fresh, seasonal vegetables of your choice (see note above)

Preheat oven to 375 degrees.

Open the packages of crescent rolls and separate the two halves. Unroll the halves but don’t separate. Place the crescent rolls on a large, ungreased cookie sheet, abutting each other, to cover as much of the sheet as possible. Using your fingers, press the seams together. Use a rolling pin to spread the crescents out to a thin layer. Bake 10 to 15 minutes, until golden brown.

In this photo, I've used 19 crescent rolls in order to best fit the cookie sheet.

Meanwhile, mix together the softened cream cheese, sour cream, ranch dressing mix, and garlic salt.

Spread the cream cheese mixture over the warm crescent roll pastry.

Finally chop all vegetables. Sprinkle over the cream cheese-covered pastry. Top with herb chiffonade. Slice into 2 inch squares and refrigerate until cold.

Tip: For a variation, try using one cup this chipotle garlic ranch dressing recipe mixed with the cream cheese.

Makes ~18 squares.

May 24, 2011: Chipotle Garlic Ranch Dressing Recipe

Just about everyone loves ranch dressing… but if you’re looking for a semi-homemade with a bit more zing, try this recipe.

Chipotle Garlic Ranch Dressing

1 package dry ranch dressing mix
1 cup light mayonnaise
1 cup 2% milk
1 t. freeze-dried garlic
1 red chile pepper in adobo sauce, minced
1 t. adobo sauce

Mix all ingredients together in a jar and shake well. Refrigerate and let sit for an hour or so before using, so the flavors meld and the dressing thickens.

Tip: Freeze-dried garlic is a new product I’ve recently found at Safeway. The brand they carry is Litehouse. This stuff is fantastic – it’s got a great, very strong garlic flavor. If you wish to substitute, use one large, fresh crushed garlic clove or two teaspoons of bottled, minced garlic.