Sunday, March 24, 2013

Creamy Mac and Cheese with Bacon

I love to experiment with comfort foods, and mac and cheese is one of the ultimate comfort foods in America.  Tonight's dinner experiment turned out great and that's why you are all going to get it on the blog.  It's Mac and Cheese with Turkey Bacon (that's my little "healthy" tip). That being said, nothing about this recipe is healthy, but it's 100% delicious!!
2 Tbs. Butter
1 pkg. Elbow Pasta, cooked according to package directions
2 Tbs. Flour
1/2 C. Half and Half
1 lb. Turkey Bacon, cooked
3 1/2 C. Sharp Cheddar Cheese, shredded
16 oz. Full Fat Sour Cream

Grill up your bacon, let cool, and cut into pieces. (I cook mine in the wok because I like to use to bacon fat but that's optional.) Set aside.

Preheat oven to 350 degrees.

In a wok combine your butter and flour, whisk to make your roux. Then when your butter is completely melted, add your half and half, then your cheddar and stir until melted. Add a sprinkle of pepper. Add the sour cream and turn on low, stirring occasionally (you just want everything combined).

Cook your pasta according to package instructions. Drain, (but reserve 1/4 C. pasta water) and dump pasta with the pasta water, into your cheese mixture. Add the chopped up bacon, and stir until everything is well combined.

Pour your mixture into a 9x13 baking dish and sprinkle with some sharp cheddar cheese.  Place in the oven for 15 minutes or until the top is just lightly brown and crusty.  Take out and let sit for 10 min. before serving.  Enjoy!!

Monday, March 11, 2013

Easy Pizza Pockets

With Cheese on Top
So I have seen these pizza pockets all over "Pinterest" but there has been 1 major thing bugging me about them.  They never have any sauce in the recipes.  They are only meat and cheese.  This morning I came up with my own little twist on the average pizza pocket, and I have to admit that it turned out amazing.  Definitely a Hubby's top favorite recipe, and a recipe that will now be a staple at our house.  Anything easy, and delicious, is something I will make over and over and over!!  I made 2 different batches so I'll give you some pictures of both.  I hope you enjoy this one!

18-24 Rhodes Rolls, thawed
1 Package Pepperoni (regular size)
1 lb. Shredded Mozzarella Cheese
1 8oz. can Tomato Sauce
1 tsp. Minced Garlic (I used the kind that comes in a squeeze bottle)
a Handful of dried Onions
1 Tbs. Dried Parsley
1 Tbs. Dried Oregano
1 Tbs. Dried Basil
Pinch of Salt
Pinch of Pepper

In a bowl combine tomato sauce, garlic, onions, dried seasonings, and salt and pepper.  Whisk until well combined.  Set aside.
Without Cheese on Top

On your counter put a handful of flour down and dip each thawed roll in flour. Then take your rolling pin and roll it into a small disk (about the size of an individual pizza).

Place on one side of the disc 4-5 Pepperoni slices, a sprinkle of Mozzarella Cheese, and then in the middle of the disk pour 2 1/2 tsp. full of sauce.

You're then going to fold the dough over to create a little pocket.  Fold over all the stuffing and pinch all the sides close. Then place on a cookie sheet lined with parchment paper.

Once you have done this with each roll, take a sharp knife and cut a little hole in the top of each pizza pocket. Sprinkle on a little cheese, and cover with a paper towel for about 25 minutes.

Preheat oven to 350 degrees and bake for 15-20 minutes until the edges are browned and the tops are very lightly browned.

Removed from oven and place on a cooling rack for about 10 minutes before eating.  Serve with ranch dressing, or anything you like for dipping, or just eat plain like we did in our house.  I promise you are going to love these, and the possibilities are endless.  We just used Pepperoni, but you could add olives, mushrooms, peppers, anything your little heart desires.  Enjoy your own pizza pocket for everyone in the family.  There's enough for everyone to have 2nd's and even 3rd's.  Great dinner!!

Sunday, March 10, 2013

Tomato Baked Eggs

This is one of my most favorite recipes. I know it says eggs, but I like this recipe for Lunch the most.  It's deliciously creamy with a little kick of spicy.  Above everything else though, it's insanely easy, and it's the perfect meal for brunch or even Father's Day.  Just a little hint to one of our upcoming summer holidays.

2 Large Eggs
1/4 C. Marinara Sauce
2-3 Tbs. Parmigano Reggiano, Grated
1 Tbs. Cream
1/8 tsp. Red Pepper Flakes
1/8 tsp. Pepper
1 tsp. dried Parsley
1-2 tsp. Olive Oil
Touch of Salt

Preheat oven to 400 degrees

In a small oven safe baking dish (I use my rachael ray dish) spread your Marinara sauce on the bottom.  Sprinkle red pepper flakes, parsley, and pepper over the top.

With a spoon make a little trough in the center. Crack your eggs into a bowl one by one to make sure there are no shells. Then place each egg in the center of the baking dish, and make sure the yolks stay intact.

On top of the eggs drizzle cheese, cream, and olive oil, and then just a touch of salt.

Bake for 10-12 minutes just until the only thing that jiggles are the yolks.  You want them to just be firm.  Then mix the yolk into the white, and then spoon onto buttered (yes, real butter) toast, and you're going to die!  It's delectable.  I hope you enjoy this as much as we do in our house!