It’s been at least a few years since I’ve stocked boxes of macaroni and cheese in the pantry, but we visited Grocery Outlet for the first time recently and Phil insisted on grabbing a couple boxes of Horizon organic mac. This stuff was apparently one of his kitchen staples before he went and married a food blogger and there’s something about Grocery Outlet that makes you put lots of random things in your cart, whether you need them or not. Continue reading →
Entries Tagged 'Casseroles'
It might be summer, but I’m in the mood for comfort food. The theme of this week’s Summer Fest is peas, but when I started brainstorming ideas for a fresh and summery recipe involving peas, I kept coming back to comfort food. It might have been the cloudy weather we had earlier in the week or it might have been the terrible, no good day I had yesterday, but when I thought of peas there were only two ways I wanted to eat them – in a tuna casserole or with turkey, mashed potatoes and gravy. I opted for the casserole, which is serious comfort food for me. Continue reading →
I love making homemade mac and cheese because the possibilities are endless. You can play with cheese combinations, pasta shapes, and additions like meat, vegetables, herbs, and spices. When it comes to this comfort dish, I rarely make it the same way twice, but it’s always delicious! Continue reading →
While we normally eat spaghetti squash tossed with nothing more than a a bit of olive oil and a handful of fresh-grated parmigiano reggiano, I decided to splurge this time around and used the versatile squash to create a rich and creamy gratin.
This gratin was inspired by a recipe I found at Laura Rebecca’s Kitchen. I’m sure her sour cream version is wonderful, and that’s what I had originally planned to make, but when I realized that I had some heavy cream that needed to be used, I opted for that instead. I also added some shallots along with the garlic, and decreased the amount of herbs (mainly because I was completely out of fresh herbs). The resulting dish was absolutely delicious! Continue reading →
This rich and creamy Butternut Squash and Sweet Potato Gratin is flavored with garlic, fresh thyme, and Manchego cheese. The ingredients are simple but indulgent, making this a perfect side dish for your next holiday meal.
It seems like we just finished eating a huge Thanksgiving meal and it’s already time to start thinking about Christmas dinner. Between the big holiday meals and all the Christmas baking I plan on doing, I think I’ll have to ask Santa for some larger clothes this year! But hey, that’s what New Year’s Resolutions are for, right? I’ll worry about dieting in January. Continue reading →
Comfort food. What does that phrase mean to you?
For me, comfort food means my favorite food memories of childhood: my mom’s Potato Leek Soup, Gigi’s lasagna, Nana’s cornmeal mush with butter and brown sugar, my dad’s soft-boiled eggs on buttered toast, homemade cinnamon swirl bread fresh from the oven, and even the chocolate pudding with whipped cream that was an occasional special treat from the elementary school cafeteria. Continue reading →
Whether you like to admit it or not, there’s a good chance that if you’re American, your pantry is stocked with the familiar blue and yellow boxes of Kraft Macaroni and Cheese. I know it’s not healthy, I know it’s packed with preservatives and I know it doesn’t compare to the real thing. But there’s something about it that I will never outgrow and I know that there are millions of other people that feel the same way. So, instead of hiding it behind the healthier items in your pantry, bring it out and use it to create a meal that is heartier, healthier and still retains a little of that “mac n’ cheese” familiarity that you know you love. I’ve made several different types of casseroles using macaroni and cheese but this latest creation was really good!
My rule for mac n’ cheese casseroles: keep it simple! If I’m breaking out a box of this stuff, it’s because I don’t feel like shopping or chopping. Use whatever you have on hand. If you don’t have black beans, throw in a can of kidney beans. If you don’t have ground beef, skip it or use a can of chili to replace both the beans and meat. This is actually the first time I’ve even used ground beef in one of these casseroles and this can just as easily turn into a vegetarian meal. The beans offer plenty of protein and you can use whatever frozen or canned veggies you have on hand. Continue reading →