Macaroni and Cheese

Who doesn't love Mac and Cheese? It has got to be one of those iconic, all-time favorite comfort foods. Ask a dozen different cooks, and chances are you'll get a dozen variations of this yumminess. It seems most of us who do any kind of cooking have our version of it that we whip up periodically.

Well, here are six variations to add to your Mac and Cheese line-up, including Grandma’s Mac And Cheese and Slow-Cooker Chili Mac ‘N Cheese. Add a veggie and dessert, and voila! Enjoy!

HOMEMADE MACARONI AND CHEESE

I had been looking for a really simple but good homemade macaroni and cheese recipe, and this fits the bill. My daughter and granddaughter had come over on my granddaughter's birthday; while they were here, my daughter whipped up this recipe. She'd been making it for quite a while. It was a definite hit with everyone in the house.

Ingredients

1 box (16 ounce) cannelloni pasta (see Note)

3 tablespoons butter

3 tablespoons flour

2 cups milk

2 cups shredded cheddar cheese

Salt and pepper, to taste

Note: Just about any tubular pasta can be used in this recipe, though it seems to work best with something bigger than elbow macaroni. Some of the better substitutes for the cannelloni would be ziti, penne, rigatoni, or elicoidali.

Directions

Preheat oven to 350 degrees.

Cook pasta according to package directions. If the package gives you a bracket – say, 12 – 14 minutes – lean toward the lower time, since you don't want the pasta to be too mushy. Drain, rinse, and set aside.

In a large pot, melt butter on low heat, then add flour, salt, and pepper. Cook on low heat, stirring continuously, for 2 to 3 minutes. Add milk and cook on medium heat for approximately 5 minutes until mixture thickens, stirring continuously.

Remove from heat and add macaroni, stirring it into mixture. Add the shredded cheese, and stir in completely.

Pour mixture into a 13 X 9 inch pan and bake at 350 for 10 – 15 minutes. Remove carefully, as it will be hot. (You knew that, right?) Dig in.

This makes 4 – 5 servings.

Photo: Homemade Macaroni and Cheese, on the left in the blue dish, and Benecol Macaroni and Cheese, on right, in orange casserole dish (from Avon)



BENECOL MACARONI AND CHEESE

For several years, there was a magazine dedicated to walking, titled Walking Magazine. It had many good articles, tips and recipes for those of us who feel a little more comfortable race-walking than running. Unfortunately, the magazine folded several years ago. This recipe was in it during its final year. Serves 4.

Ingredients

1/2 lb. small shell style macaroni

4 Tbs. Benecol

3 Tbs. all purpose flour

3 Tbs. finely chopped onion

1-1/2 C 2% milk, warmed

few drops Tabasco Sauce

1-pint nonfat cottage (or ricotta) cheese

1 tsp. salt

1/2 C flavored bread crumbs

1 Tbs. olive oil

Directions

Preheat oven to 375 degrees. Spray a 9-by-9 inch pan liberally with nonstick cooking spray. Cook shells according to package directions, strain, and rinse with cold water. Set aside.

To prepare sauce, melt Benecol in 2-quart saucepan over medium heat. Quickly whisk in flour, add onions, and cook for 1 minute. Slowly pour milk into flour mixture, whisking constantly to avoid lumps. Add Tabasco Sauce and cook an additional minute. Whisk in cheese and salt, and blend in shells; transfer mixture to prepared pan.

In small bowl, mix oil and bread crumbs together; spoon over top of macaroni and cheese. Bake for 20 minutes.

Per Serving: 510 calories; 27.2% calories from fat; 3G saturated fat; 65G carbohydrates; 12MG cholesterol; 612MG sodium; 2G fiber

EASY MACARONI AND CHEESE CASSEROLE

This comes from Diana Rattray at The Spruce Eats. Diana wrote, “This baked macaroni and cheese casserole is easy to make with cheddar cheese and eggs along with milk and butter. There's no separate sauce to make for this version, making cleanup much easier than other versions made with a stovetop cheese sauce. Eggs and milk are whisked together and then combined with the cooked macaroni, butter, and shredded cheese. The eggs give the mixture a soft and creamy custard-like texture, and it is a real time-saver because there is no separate sauce to cook.” Prep Time: 10 minutes; Cook Time: 40 minutes; Total Time: 50 minutes; Servings: 4 servings

To view this online, click here.

Ingredients

2 ounces (4 tablespoons) unsalted butter, more for the pan

Fine salt, as needed

8 ounces uncooked elbow macaroni (about 2 cups)

2-1/2 cups shredded cheddar cheese, divided

Freshly ground black pepper, to taste

2 large eggs

1/2 cup milk

Paprika, for garnish, optional

Directions

Gather the ingredients.

Position a rack in the center of the oven and heat to 350 F / 180 C / Gas 4. Grease an 8-inch square baking pan or 2-quart casserole dish with butter.

Cook the macaroni in well-salted boiling water following the package directions.

Drain well.

Return the pasta to the pot and add the butter; stir until melted.

Add 2 cups of the shredded cheese. Taste and add salt and pepper, as needed.

In a medium bowl, whisk the eggs with the milk.

Add the milk mixture to the macaroni; stir until thoroughly combined.

Spoon the macaroni and cheese mixture into the prepared casserole or baking pan.

Sprinkle the remaining 1/2 cup cheese evenly over the top along with paprika, if using.

Bake the macaroni and cheese uncovered until the cheese melts and browns, 25 to 30 minutes.

How to Store and Freeze

Baked macaroni and cheese will keep in an airtight container for three to five days in the refrigerator.

It also freezes well; put the casserole in a freezer-safe container to use as a side dish for a family meal, or put in individual containers for lunches or snacks. Mac and cheese will last in the freezer for up to three months.

Feeling Adventurous? Try This:

Crumble 4 to 6 strips of cooked bacon and add to the macaroni and cheese mixture. Spoon into the baking dish and proceed with the recipe.

Add 1 to 2 cups of diced cooked ham to the macaroni and cheese mixture. Spoon into the prepared baking dish and proceed with the recipe.

\Add a few tablespoons of minced jalapeño peppers or add 1 small can of mild chopped green chile peppers.

GRANDMA'S MAC AND CHEESE

This comes from my e-cookbook, titled Off the Wall Cooking, found on Amazon.com.

Both of my grandmas were characters—I could write a book about either one. This is my dad's mom's version of the ultimate comfort food. She told me she made this for my dad and my uncle when they were kids. Very simple, but very good.

Ingredients

1 lb. elbow macaroni

1 – 2 jars of Cheese Whiz

Directions

Cook macaroni according to package directions. Heat Cheese Whiz, either in microwave or boiling water. (Remove lids from jars first.) Drain macaroni, dump into a large bowl, add heated Cheese Whiz, stir, and PIG OUT!!!

BAKED MACARONI AND CHEESE

This is from an old Weight Watchers' email. Serves: 8; 5 Points (old points value).

Ingredients

12 oz uncooked macaroni, elbow-type

1/2 cup fat-free sour cream

12 oz fat-free evaporated milk

8 oz low-fat cheddar or Colby cheese, shredded

1 Tbsp Dijon mustard

1/4 tsp table salt

1/4 tsp black pepper

1/8 tsp ground nutmeg

2 Tbsp dried bread crumbs

2 Tbsp grated Parmesan cheese

Directions

Preheat oven to 350ºF.

Cook pasta according to package directions without added fat or salt; drain & transfer to a large bowl. While pasta is still hot, stir in sour cream; set aside.

Heat milk in small saucepan over medium heat until tiny bubbles appear just around the edges. Reduce heat to low, add cheese & simmer until cheese melts, stirring constantly with wire whisk, about 2 minutes; remove from heat & stir in mustard, salt, pepper & nutmeg.

Add cheese mixture to pasta; mix well. Transfer to a 4-quart casserole dish. Combine bread crumbs & Parmesan cheese; sprinkle over pasta. Bake until top is golden, about 30 minutes. Yields about 1 cup per serving.

SLOW-COOKER CHILI MAC ’N CHEESE

This is from Judy Kim on Delish, and begins, “Put in a little bit of prep in the morning, come home to an insanely delish dinner.”

Total Time: 6 hours 30 minutes; Prep Time: 20 minutes; Level: Easy; Serves: 4.

According to Delish, “Judy Kim is a NYC-based food stylist, recipe developer, and photographer. She also writes recipes for her website The Judy Lab.”

To view this online, click here.

Ingredients

3 tbsp. extra-virgin olive oil

1 large onion, diced

1 red bell pepper, diced

4 garlic cloves, minced

2 tsp. chili powder

1 tbsp. ground cumin

1 tbsp. cayenne

2 lb. lean ground beef

2 28-oz. cans crushed tomatoes

15 oz. kidney beans, drained and rinsed

1/2 lb. small pasta, such as macaroni or fusilli

2 c. shredded Cheddar

2 c. shredded Monterey Jack cheese

Scallions, jalapeño, avocado, cilantro, and sour cream, for garnish

Directions

Heat olive oil in a large skillet over medium heat. Add onion, bell pepper, and garlic and cook until softened. Add chili, cumin, and cayenne until fragrant, 1 minute. Add ground beef and cook until browned.

Transfer beef mixture to slow cooker along with tomatoes and kidney beans and season generously with salt and pepper. Cover and cook on low, 6 hours.

When ready to serve, bring a large pot of salted water to a boil. Cook pasta according to package directions. Drain and set aside.

Add pasta and cheese to slow cooker and stir until melted. Serve with scallions, jalapeños, avocado, cilantro, sour cream and cheese.

Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's offerings include Classic Lasagna and Lemon Meringue Tart. Enjoy!

RASPBERRY-LIME GRANITA

This was from an old Weight Watchers emailing list. The points may be outdated, but it's still worth trying.

The recipe begins, “Short for time? No problem. Simply let the frozen mixture sit for about 10 minutes, then use a fork to scrape the entire mixture until it's light and fluffy.”

POINTS® value: 1; Servings: 8; Preparation Time: 10 min; Cooking Time: 0 min; Level of Difficulty: Easy

Ingredients

1/2 cup sugar

1/2 cup water

6 cups raspberries

2 Tbsp fresh lime juice

1 tsp lime zest

Instructions

Boil sugar and water in a small saucepan, stirring constantly, until sugar dissolves. Let syrup cool.

Purée raspberries and syrup in a food processor. Add lime juice. Mixture should be just thick enough to stick to the back of a spoon. If too thick, add a little water.

Pour into a shallow plastic container or baking dish. Cover and freeze. Stir with a fork approximately every 30 minutes until frozen, about six hours.

Divide into eight dessert glasses and garnish with lime zest if desired.

FANCY MEATLOAF

This comes from Sam Sifton in The New York Times cooking e-newsletter. The recipe begins, “I was invited to cook dinner for Nora Ephron.’ As was wont to happen at one point in New York. Back in 2009, Sam Sifton was invited to a potluck in which “guests were meant to bring food inspired by Ephron’s career or by the woman herself.” He drew meatloaf, a dish she was known for. Here, in this recipe adapted from Gourmet, he pairs beef, veal, pancetta and Parmesan. The end result, he described, as ‘luxurious.’ And what did Ms. Ephron think? She called it ‘remarkable.’”

Yield: Serves 6 to 8; Time: 80 minutes.

This was featured in “Potlucky” and can be viewed online here.

Ingredients

1/2 loaf Italian bread, crust removed, torn into small pieces (about 2 cups)

1 cup whole milk

1 pound ground beef

1 pound ground veal

2 large eggs, scrambled

4 ounces thinly sliced pancetta, chopped

3/4 cup grated Parmesan

1 bunch parsley, cleaned and finely chopped (about 1 cup)

2 teaspoons grated lemon zest

Kosher salt

Freshly ground black pepper

1/4 cup extra-virgin olive oil

1/4 cup butter

1 cup dry white wine

Preparation

Heat oven to 375 degrees. Soak bread in milk for 10 minutes.

Mix beef, veal, eggs, pancetta, Parmesan, parsley and lemon zest in a large bowl. Season liberally with salt and pepper. Squeeze the bread to remove excess milk, then chop and add it to the meat. Mix gently until well combined, but do not overmix. Transfer onto a board and shape into a fine meatloaf, shy of a foot in length and 4 inches across. Loosely cover and refrigerate for 15 minutes.

Heat oil and butter in a large, ovenproof skillet over medium-high heat. Add meatloaf and sear without moving it until it is browned, about 5 minutes. Carefully slide a spatula under the meatloaf, then gently use another spatula to help turn it and brown the second side, again without moving it for 5 minutes. Transfer to a plate.

Pour out all but 2 tablespoons of the fat, return skillet to the stove and raise heat to high. Add wine and deglaze pan, scraping up browned bits stuck to it with a wooden spoon. Return meatloaf to the skillet and then transfer to the oven, basting occasionally with the pan juices, until a meat thermometer inserted into the center of the loaf reads 150 degrees, about 25 minutes.

Transfer the meatloaf to a platter and let stand, tented with foil, 10 minutes. Slice, pour the pan juices over the top and serve.

LEMON MERINGUE TART

This is from Kim Severson in The New York Times cooking e-newsletter. The recipe begins, “The celebrated pastry chef Dolester Miles learned to bake in a small town called Bessemer, outside Birmingham, Ala. She took the tastes of Southern desserts passed down from her mother and her aunt, and elevated them with fine-dining technique she has picked up in her more than 30 years at the Birmingham restaurants Highlands Bar & Grill, Chez Fonfon and Bottega Café. This lemon meringue tart, reminiscent of a Southern icebox cake but with a French feel, is a perfect example. She stirs in white chocolate to give the curd a luscious mouth feel, and finishes it with a drift of soft Swiss meringue toasted with a blowtorch. A few seconds under the broiler will work, too. She cautions cooks never to take their eyes off the tart during that final step. ‘It’ll get away from you fast,’ she said.”

Yield: 10 to 12 servings; Time: 45 minutes, plus chilling and freezing.

This was featured in “An Alabama Chef and Her Beloved Desserts Hit the Big Time”, and can be viewed online here.

Ingredients

For the Tart:

1 1/2 cups all-purpose flour

2/3 cup confectioners’ sugar

1/2 teaspoon kosher salt

1/2 cup cold unsalted butter (1 stick), cubed

2 egg yolks

For the Filling and Meringue:

4 large eggs

1 1/4 cups granulated sugar

Zest from 2 lemons

1/2 cup plus 1 tablespoon lemon juice

1/2 cup unsalted butter (1 stick), cut into large pieces

4 ounces white chocolate, finely chopped

Preparation

In the bowl of a food processor, place flour, confectioners’ sugar and salt, and quickly pulse to combine. Add butter and pulse until the mixture resembles coarse bread crumbs, then add egg yolks and pulse until the dough comes together. Form the dough into a disc, wrap in plastic and chill for at least 1 hour.

Heat oven to 350 degrees.

Roll out dough on a lightly floured surface to a thickness of 1/8 inch, then transfer it into a 9 1/2-inch tart pan with a removable bottom. Press the dough evenly over the bottom and up the sides of the pan, then trim it by rolling your rolling pin over the top of the tart pan edge. Pierce crust all over with a fork and freeze for 30 minutes. Remove from freezer, place tart pan on a baking sheet, and bake for about 20 minutes until golden. Remove tart from baking sheet and let pan cool slightly on a rack.

Meanwhile, prepare the filling: Separate the eggs, saving 3 of the whites to use in the meringue. In a small saucepan, stir together 1/2 cup/101 grams sugar, the lemon zest and juice and the egg yolks. Cook over medium heat, whisking constantly, until quite warm. Stir in butter and continue to cook, whisking to prevent burning, for about 7 to 10 minutes or until the mixture becomes thick. Remove from heat and stir in the white chocolate until it melts into the mixture.

Pour lemon mixture through a fine-mesh strainer into a medium bowl and use a spatula to press until just the solids remain. Discard the solids. Spoon mixture into the prepared tart shell and chill for 4 hours.

Make the meringue: Set up a double boiler and bring the water in the bottom pan to a boil over medium-high heat. Combine the 3 egg whites with 3/4 cup/151 grams sugar in the top of the double boiler and whisk constantly until the sugar has dissolved and the mixture is hot.

Pour the meringue mixture into the bowl of a stand mixer fitted with the whisk attachment. Whip at medium-high speed for about 2 minutes then increase speed to high and whip for about 4 to 6 minutes more or until the mixture is stiff. Spoon meringue over tart and spread with an offset spatula.

Using a kitchen torch, brown the meringue lightly, holding the torch about 2 inches away from the tart. Alternatively, place tart under a preheated broiler with the oven rack placed 8 inches from the heat source. Broil 30 to 45 seconds, watching carefully so the meringue turns golden brown and does not burn. Remove tart ring and serve immediately.

CLASSIC LASAGNA

This is from FamilyTime, and begins, “It's all about the layering when you make lasagna and is so easy when you start with a sauce already made and delicious.”

Serves: 12 servings (about 1 1/2 cups each); Prep Time: 30 minutes; Cook Time: 30 minutes

To view this online, click here.

Ingredients

3 cups ricotta cheese

12 ounces shredded mozzarella cheese (about 3 cups)

3/4 cup grated parmesan cheese

2 eggs

1 pound ground beef

1 jar (45 ounces) Prego® Three Cheese Italian Sauce

12 lasagna noodle, cooked and drained

Directions

Stir the ricotta cheese, mozzarella cheese, 1/2 cup Parmesan cheese and eggs in a medium bowl and set it aside.

In a 3-quart saucepan over medium-high heat, cook the beef until it's well browned, stirring often to break up the meat. Pour off any fat. Stir the sauce in the saucepan.

Spoon 1 cup meat mixture in each of two 2-quart shallow baking dishes. Top each with 2 lasagna noodles and about 1 1/4 cups cheese mixture. Repeat the layers. Top with the remaining 2 lasagna noodles, remaining meat mixture and the Parmesan cheese.

Bake at 400°F. for 30 minutes or it's until hot and bubbling. Let stand for 10 minutes.

Tip: To freeze, prepare lasagna but do not bake. Cover tightly with foil and freeze. Bake frozen lasagna uncovered at 350°F. for 1 hour 15 minutes or until hot. Or, refrigerate 24 hours to thaw. Bake thawed lasagna uncovered at 350°F. for 50 minutes or until hot. Let stand for 10 minutes.

EASY MACARONI AND CHEESE CASSEROLE

This comes from Diana Rattray on The Spruce Eats. Diana wrote, “This baked macaroni and cheese casserole is easy to make with cheddar cheese and eggs along with milk and butter. There's no separate sauce to make for this version, making cleanup much easier than other versions made with a stovetop cheese sauce. Eggs and milk are whisked together and then combined with the cooked macaroni, butter, and shredded cheese. The eggs give the mixture a soft and creamy texture. Feel free to use a gluten-free macaroni in the recipe.

“It's a simple, homey recipe that lends itself to many possible variations. Add crumbled bacon, diced cooked sausage, or diced ham, or change the cheese. Add some Velveeta to the cheddar cheese or use some Monterey Jack cheese. Pepper jack cheese can add some pleasant heat to the casserole And a buttery bread crumb topping makes for a nice crunchy finish.

“This easy macaroni and cheese bake takes about 30 minutes to bake, and it serves 4 to 6 people.

Prep Time: 10 minutes; Cook Time: 40 minutes; Total Time: 50 minutes; Yield: 4 to 6 servings

To view this online, click here.

Ingredients

2 cups elbow macaroni (uncooked; about 8 ounces)

4 tablespoons butter

2 1/2 cups Cheddar cheese (shredded, divided)

salt to taste (kosher)

black pepper (to taste)

2 large eggs

1/2 cup milk

Optional: paprika, for the top

Directions

Preheat the oven to 350 F.

Grease an 8-inch or 9-inch square baking pan or 2-quart casserole.

Cook the macaroni in boiling salted water following the package directions. Drain well and return the pasta to the pot. Add the butter and stir until melted. Add 2 cups of the shredded cheese. Taste and add salt and pepper, as needed.

In a medium bowl, whisk eggs with the milk. Add the milk mixture to the macaroni. Stir until thoroughly combined.

Spoon the pasta and cheese mixture into the prepared casserole or baking pan. Sprinkle the remaining 1/2 cup cheese over the top. Sprinkle with paprika, if using.

Bake the macaroni and cheese (uncovered) for 30 minutes or until the cheese has melted and browned and casserole is cooked through.

Tips and Variations

Macaroni and Cheese Casserole With Bacon – Crumble 4 to 6 strips of cooked bacon and add to the macaroni and cheese mixture. Spoon into the baking dish and proceed with the recipe.

Macaroni and Cheese Casserole With Ham – Add 1 to 2 cups of diced cooked ham to the macaroni and cheese mixture. Spoon into the prepared baking dish and proceed with the recipe.

Macaroni and Cheese With Chile Peppers – Add a few tablespoons of minced jalapeno peppers or add 1 small can of mild chopped green chile peppers.

Breadcrumb Topping – For a crunchy, browned topping, toss 1 cup of finely shredded fresh breadcrumbs with 2 tablespoons of melted butter. Sprinkle the crumbs over the macaroni and cheese and then bake as directed. Buttered panko crumbs may be used for a crispier topping.

SLOPPY JOES

This is from Andrea Strong in The New York Times cooking e-newsletter. The recipe begins, “Some foods are memory triggers, meals that send you back to long-forgotten moments in your life. The sloppy Joe sandwich is one such time machine.

“This version is an adaptation of one developed by Chris Gesualdi, the chef at TriBakery in Manhattan. It's a tribute to the one his mother, Rose, used to make for him as a child, and it is perfect: a sweet and spicy hill of thick sautéed ground beef spilling out of a toasted homemade kaiser roll. He tops his with melted cheddar, and that can't be a bad thing. All in all, it is a terrific antidote to adulthood.”

Yield: 12 servings; Time: 1 hour 20 minutes.

This was featured in “An Ode to Sloppy Joe, a Delicious Mess”, and can be viewed online here.

Ingredients

2 tablespoons olive oil

1 cup finely diced onion

1 teaspoon minced garlic

2 pounds lean ground beef

1 cup tomato paste

2 3/4 cups tomato puree

1/2 teaspoon chili powder

1/2 teaspoon Tabasco sauce

1 teaspoon pureed canned chipotle in adobo

1 bay leaf

12 kaiser rolls or hamburger buns

12 slices cheddar cheese (optional)

Preparation

In a large skillet over medium heat, warm oil, and saute onions until translucent, 5 to 6 minutes. Add garlic, and saute for 30 seconds. Add ground beef, and saute until well browned, 15 to 20 minutes.

Add tomato paste, tomato puree, chili powder, Tabasco, chipotle and bay leaf. Stir until blended. Raise heat to bring to a boil, then reduce heat to low. Simmer mixture, stirring occasionally, until thick enough to spread on a sandwich, about 45 minutes.

To serve, heat a broiler. Slice the rolls open and place them under the broiler until lightly toasted, turning as necessary. Ladle about 1/2 cup onto the bottom of each roll, and top with cheddar cheese to taste. Return bottom halves to the broiler until cheese just melts. Top with the remaining halves, and serve immediately.

Friday Food

It's Friday, time to start getting ready for the weekend. Today's offerings include Mississippi Roast and Lasagna Roll-Ups. Enjoy!

SUMMERTIME COBBLER WITH ORANGE BISCUIT CRUST

This is from Family Time, and begins, “A bubbling hot cobbler, bursting with summer berries, is a delicious dessert.”

Serves: 4 to 6; Prep. time: 30 minutes; Cooking time: 30 minutes

To view this online, click here.

Ingredients

2 cups sliced, skinned peaches

2 cups sliced nectarines

1 1/2 cups fresh raspberries

1 1/2 cups blueberries

1 cup plus 4 teaspoons all-purpose flour

1/3 cup plus 4 teaspoons sugar

1 tablespoon lemon juice

1/4 teaspoon salt

1 teaspoon baking powder

1/2 teaspoon grated orange rind

4 tablespoons butter or margarine

1/4 cup whole milk

Directions

Heat the oven to 375 degrees.

In a 2-quart baking dish, toss the fruit with 4 teaspoons of flour, 1/3 cup of sugar and the lemon juice. Spread the fruit over the bottom of the dish.



Combine the remaining cup of flour with the remaining tablespoon of sugar and the salt, baking powder and orange rind in a bowl. Using a pastry blender or two knives, cut in the butter until the mixture resembles coarse crumbs. Add the milk and toss with a fork until the dough holds together.

On a floured work surface, pat the dough into a 1/2-inch-thick round, oval, square or rectangle (depending on the shape of your baking dish). The dough does not need to completely cover the fruit.

Position the dough over the fruit and sprinkle with the remaining teaspoon of sugar. Bake for about 30 minutes until the fruit is bubbling and crust is golden brown.

LEMON MERINGUE TART

This is from Kim Severson in The New York Times cooking e-newsletter. The recipe begins, “The celebrated pastry chef Dolester Miles learned to bake in a small town called Bessemer, outside Birmingham, Ala. She took the tastes of Southern desserts passed down from her mother and her aunt, and elevated them with fine-dining technique she has picked up in her more than 30 years at the Birmingham restaurants Highlands Bar & Grill, Chez Fonfon and Bottega Café. This lemon meringue tart, reminiscent of a Southern icebox cake but with a French feel, is a perfect example. She stirs in white chocolate to give the curd a luscious mouth feel, and finishes it with a drift of soft Swiss meringue toasted with a blowtorch. A few seconds under the broiler will work, too. She cautions cooks never to take their eyes off the tart during that final step. ‘It’ll get away from you fast,’ she said.”

Yield: 10 to 12 servings; Time: 45 minutes, plus chilling and freezing.

This was featured in “An Alabama Chef and Her Beloved Desserts Hit the Big Time”, and can be viewed online here.

Ingredients

For the Tart:1 1/2 cups all-purpose flour

2/3 cup confectioners’ sugar

1/2 teaspoon kosher salt

1/2 cup cold unsalted butter (1 stick), cubed

2 egg yolks

For the Filling and Meringue:4 large eggs

1 1/4 cups granulated sugar

Zest from 2 lemons

1/2 cup plus 1 tablespoon lemon juice

1/2 cup unsalted butter (1 stick), cut into large pieces

4 ounces white chocolate, finely chopped

Preparation

In the bowl of a food processor, place flour, confectioners’ sugar and salt, and quickly pulse to combine. Add butter and pulse until the mixture resembles coarse bread crumbs, then add egg yolks and pulse until the dough comes together. Form the dough into a disc, wrap in plastic and chill for at least 1 hour.

Heat oven to 350 degrees.

Roll out dough on a lightly floured surface to a thickness of 1/8 inch, then transfer it into a 9 1/2-inch tart pan with a removable bottom. Press the dough evenly over the bottom and up the sides of the pan, then trim it by rolling your rolling pin over the top of the tart pan edge. Pierce crust all over with a fork and freeze for 30 minutes. Remove from freezer, place tart pan on a baking sheet, and bake for about 20 minutes until golden. Remove tart from baking sheet and let pan cool slightly on a rack.

Meanwhile, prepare the filling: Separate the eggs, saving 3 of the whites to use in the meringue. In a small saucepan, stir together 1/2 cup/101 grams sugar, the lemon zest and juice and the egg yolks. Cook over medium heat, whisking constantly, until quite warm. Stir in butter and continue to cook, whisking to prevent burning, for about 7 to 10 minutes or until the mixture becomes thick. Remove from heat and stir in the white chocolate until it melts into the mixture.

Pour lemon mixture through a fine-mesh strainer into a medium bowl and use a spatula to press until just the solids remain. Discard the solids. Spoon mixture into the prepared tart shell and chill for 4 hours.

Make the meringue: Set up a double boiler and bring the water in the bottom pan to a boil over medium-high heat. Combine the 3 egg whites with 3/4 cup/151 grams sugar in the top of the double boiler and whisk constantly until the sugar has dissolved and the mixture is hot.

Pour the meringue mixture into the bowl of a stand mixer fitted with the whisk attachment. Whip at medium-high speed for about 2 minutes then increase speed to high and whip for about 4 to 6 minutes more or until the mixture is stiff. Spoon meringue over tart and spread with an offset spatula.

Using a kitchen torch, brown the meringue lightly, holding the torch about 2 inches away from the tart. Alternatively, place tart under a preheated broiler with the oven rack placed 8 inches from the heat source. Broil 30 to 45 seconds, watching carefully so the meringue turns golden brown and does not burn. Remove tart ring and serve immediately.

MISSISSIPPI ROAST

This is from Sam Sifton in The New York Times cooking e-newsletter. The recipe begins, “An Internet darling of a recipe, a favorite of mom bloggers and Pinterest, Mississippi Roast is traditionally made by placing a chuck roast in a slow cooker and simmering it beneath a stick of butter, a package of ranch dressing mix, another of “au jus” gravy mix and a handful of pepperoncini. And you can certainly cook it that way. The raves are justified. But replacing the packaged mixes is no real chore, and it results in a luscious tangle of deliciously tangy beef that goes beautifully with mashed or roasted potatoes or egg noodles, or as a hot-sandwich filling. Cooking time will vary depending on the size of your roast and the effectiveness of your slow cooker. But six to eight hours generally does the trick. (If you're in the market for a slow-cooker, our colleagues at The Sweethome have spent a great deal of time testing them. Check out their guide to the best on the market.)”

Yield: 6 to 8 servings; Time: 6 1/2 to 8 1/2 hours.

This was featured in “The Improbable Rise of Mississippi Roast”, and can be viewed online here.

Ingredients

1 boneless chuck roast or top or bottom round roast, 3 to 4 pounds

2 teaspoons kosher salt, plus more to taste

1 1/2 teaspoons freshly ground black pepper, plus more to taste

1/4 cup all-purpose flour

3 tablespoons neutral oil, like canola

4 tablespoons unsalted butter

8 to 12 pepperoncini

2 tablespoons mayonnaise

2 teaspoons apple cider vinegar

1/2 teaspoon dried dill

1/4 teaspoon sweet paprika

1 teaspoon buttermilk, optional

Chopped parsley, for garnish

Preparation

Place roast on a cutting board and rub the salt and pepper all over it. Sprinkle the flour all over the seasoned meat and massage it into the flesh.

Heat the oil in a large sauté pan set over high heat until it is shimmering and about to smoke. Place the roast in the pan and brown on all sides, 4 to 5 minutes a side, to create a crust. Remove roast from pan and place it in the bowl of a slow cooker. Add the butter and the pepperoncini to the meat. Put the lid on the slow cooker, and set the machine to low.

As the roast heats, make a ranch dressing. Combine the mayonnaise, vinegar, dill and paprika in a small bowl and whisk to emulsify. Add the buttermilk if using, then whisk again. Remove the lid from the slow cooker and add the dressing. Replace the top and allow to continue cooking, undisturbed, for 6 to 8 hours, or until you can shred the meat easily using 2 forks. Mix the meat with the gravy surrounding it. Garnish with parsley, and serve with egg noodles or roast potatoes, or pile on sandwich rolls, however you like.

CLASSIC LASAGNA

This is from FamilyTime, and begins, “It's all about the layering when you make lasagna and is so easy when you start with a sauce already made and delicious.”

Serves: 12 servings (about 1 1/2 cups each); Prep Time: 30 minutes; Cook Time: 30 minutes

To view this online, click here.

Ingredients

3 cups ricotta cheese

12 ounces shredded mozzarella cheese (about 3 cups)

3/4 cup grated parmesan cheese

2 eggs

1 pound ground beef

1 jar (45 ounces) Prego® Three Cheese Italian Sauce

12 lasagna noodle, cooked and drained

Directions

Stir the ricotta cheese, mozzarella cheese, 1/2 cup Parmesan cheese and eggs in a medium bowl and set it aside.

In a 3-quart saucepan over medium- high heat, cook the beef until it's well browned, stirring often to break up the meat. Pour off any fat. Stir the sauce in the saucepan.

Spoon 1 cup meat mixture in each of two 2-quart shallow baking dishes. Top each with 2 lasagna noodles and about 1 1/4 cups cheese mixture. Repeat the layers. Top with the remaining 2 lasagna noodles, remaining meat mixture and the Parmesan cheese.

Bake at 400°F. for 30 minutes or it's until hot and bubbling. Let stand for 10 minutes.

Tip: To freeze, prepare lasagna but do not bake. Cover tightly with foil and freeze. Bake frozen lasagna uncovered at 350°F. for 1 hour 15 minutes or until hot. Or, refrigerate 24 hours to thaw. Bake thawed lasagna uncovered at 350°F. for 50 minutes or until hot. Let stand for 10 minutes.

EASY MACARONI AND CHEESE CASSEROLE

This comes from Diana Rattray on The Spruce Eats. Diana wrote, “This baked macaroni and cheese casserole is easy to make with cheddar cheese and eggs along with milk and butter. There's no separate sauce to make for this version, making cleanup much easier than other versions made with a stovetop cheese sauce. Eggs and milk are whisked together and then combined with the cooked macaroni, butter, and shredded cheese. The eggs give the mixture a soft and creamy texture. Feel free to use a gluten-free macaroni in the recipe.

“It's a simple, homey recipe that lends itself to many possible variations. Add crumbled bacon, diced cooked sausage, or diced ham, or change the cheese. Add some Velveeta to the cheddar cheese or use some Monterey Jack cheese. Pepper jack cheese can add some pleasant heat to the casserole And a buttery bread crumb topping makes for a nice crunchy finish.

“This easy macaroni and cheese bake takes about 30 minutes to bake, and it serves 4 to 6 people.

Prep Time: 10 minutes; Cook Time: 40 minutes; Total Time: 50 minutes; Yield: 4 to 6 servings

To view this online, click here.

Ingredients

2 cups elbow macaroni (uncooked; about 8 ounces)

4 tablespoons butter

2 1/2 cups Cheddar cheese (shredded, divided)

salt to taste (kosher)

black pepper (to taste)

2 large eggs

1/2 cup milk

Optional: paprika, for the top

Directions

Preheat the oven to 350 F.

Grease an 8-inch or 9-inch square baking pan or 2-quart casserole.

Cook the macaroni in boiling salted water following the package directions. Drain well and return the pasta to the pot. Add the butter and stir until melted. Add 2 cups of the shredded cheese. Taste and add salt and pepper, as needed.

In a medium bowl, whisk eggs with the milk. Add the milk mixture to the macaroni. Stir until thoroughly combined.

Spoon the pasta and cheese mixture into the prepared casserole or baking pan. Sprinkle the remaining 1/2 cup cheese over the top. Sprinkle with paprika, if using.

Bake the macaroni and cheese (uncovered) for 30 minutes or until the cheese has melted and browned and casserole is cooked through.

Tips and Variations

Macaroni and Cheese Casserole With Bacon – Crumble 4 to 6 strips of cooked bacon and add to the macaroni and cheese mixture. Spoon into the baking dish and proceed with the recipe.

Macaroni and Cheese Casserole With Ham – Add 1 to 2 cups of diced cooked ham to the macaroni and cheese mixture. Spoon into the prepared baking dish and proceed with the recipe.

Macaroni and Cheese With Chile Peppers – Add a few tablespoons of minced jalapeno peppers or add 1 small can of mild chopped green chile peppers.

Breadcrumb Topping – For a crunchy, browned topping, toss 1 cup of finely shredded fresh breadcrumbs with 2 tablespoons of melted butter. Sprinkle the crumbs over the macaroni and cheese and then bake as directed. Buttered panko crumbs may be used for a crispier topping.

LASAGNA ROLL-UPS

This recipe, from FamilyTime, begins, “These tender lasagna rolls are filled with a ricotta-mushroom-pesto mixture, and baked in a special sauce made by combining Prego® Traditional Italian Sauce and Pace® Picante Sauce.”

Serves: 4 servings (2 roll-ups each); Prep Time: 30 minutes; Cook Time: 35 minutes

To view this online, click here.

Ingredients

1 cup ricotta cheese

1 can (about 4 ounces) mushroom stems and pieces, drained

1/2 cup refrigerated pesto sauce

8 lasagna noodle, cooked and drained

2 cups Prego® Traditional Italian Sauce or Tomato, Basil & Garlic Italian Sauce

3/4 cup Pace® Picante Sauce

4 ounces shredded mozzarella cheese (about 1 cup)

Directions

Stir the ricotta, mushrooms and pesto in a medium bowl. Top each noodle with 1/4 cup of the cheese mixture. Spread to the edges. Roll up like a jelly roll. Place the rolls seam-side down in a 2-quart shallow baking dish.

Stir the Italian sauce and picante sauce in a small bowl and pour the mixture over the roll-ups.

Bake at 400°F. for 30 minutes or until they're hot and bubbling. Top with the mozzarella cheese. Bake for 5 minutes or until the cheese is melted. Let stand for 10 minutes.

Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday (since not everyone is into tacos - a fact that still surprises some of us!)

But that's okay. If we all loved the same things, life would be a little boring! Here are six yummy (and non-boring) recipes to help you through the day, including Summer Ratatouille With Farro and Mexican Lasagna. Enjoy!

EASY MACARONI AND CHEESE CASSEROLE

This comes from Diana Rattray on The Spruce Eats. Diana wrote, “This baked macaroni and cheese casserole is easy to make with cheddar cheese and eggs along with milk and butter. There's no separate sauce to make for this version, making cleanup much easier than other versions made with a stovetop cheese sauce. Eggs and milk are whisked together and then combined with the cooked macaroni, butter, and shredded cheese. The eggs give the mixture a soft and creamy texture. Feel free to use a gluten-free macaroni in the recipe.

“It's a simple, homey recipe that lends itself to many possible variations. Add crumbled bacon, diced cooked sausage, or diced ham, or change the cheese. Add some Velveeta to the cheddar cheese or use some Monterey Jack cheese. Pepper jack cheese can add some pleasant heat to the casserole And a buttery bread crumb topping makes for a nice crunchy finish.

“This easy macaroni and cheese bake takes about 30 minutes to bake, and it serves 4 to 6 people.

Prep Time: 10 minutes; Cook Time: 40 minutes; Total Time: 50 minutes; Yield: 4 to 6 servings

To view this online, click here.

Ingredients

2 cups elbow macaroni (uncooked; about 8 ounces)

4 tablespoons butter

2 1/2 cups Cheddar cheese (shredded, divided)

salt to taste (kosher)

black pepper (to taste)

2 large eggs

1/2 cup milk

Optional: paprika, for the top

Directions

Preheat the oven to 350 F.

Grease an 8-inch or 9-inch square baking pan or 2-quart casserole.

Cook the macaroni in boiling salted water following the package directions. Drain well and return the pasta to the pot. Add the butter and stir until melted. Add 2 cups of the shredded cheese. Taste and add salt and pepper, as needed.

In a medium bowl, whisk eggs with the milk. Add the milk mixture to the macaroni. Stir until thoroughly combined.

Spoon the pasta and cheese mixture into the prepared casserole or baking pan. Sprinkle the remaining 1/2 cup cheese over the top. Sprinkle with paprika, if using.

Bake the macaroni and cheese (uncovered) for 30 minutes or until the cheese has melted and browned and casserole is cooked through.

Tips and Variations

Macaroni and Cheese Casserole With Bacon – Crumble 4 to 6 strips of cooked bacon and add to the macaroni and cheese mixture. Spoon into the baking dish and proceed with the recipe.

Macaroni and Cheese Casserole With Ham – Add 1 to 2 cups of diced cooked ham to the macaroni and cheese mixture. Spoon into the prepared baking dish and proceed with the recipe.

Macaroni and Cheese With Chile Peppers – Add a few tablespoons of minced jalapeno peppers or add 1 small can of mild chopped green chile peppers.

Breadcrumb Topping – For a crunchy, browned topping, toss 1 cup of finely shredded fresh breadcrumbs with 2 tablespoons of melted butter. Sprinkle the crumbs over the macaroni and cheese and then bake as directed. Buttered panko crumbs may be used for a crispier topping.

STRAWBERRY-PEACH COOLER

This comes from Diabetic Gourmet.

Recipe Yield: Yield: 2 servings Serving size: 1 cup

Source: The Diabetes Snack, Munch, Nibble, Nosh Book

Book Title: The Diabetes Snack, Munch, Nibble, Nosh Book

To view this online, click here.

Ingredients

1 cup dry-pack unsweetened frozen strawberries

2/3 cup dry-pack unsweetened frozen peaches

3/4 cup orange juice

Directions

In a 2-cup measure or similar microwave-safe bowl, combine the strawberries and peaches.

Cover with wax paper, and microwave on high power 45 seconds to 1 minute to thaw the fruit slightly. The fruit should be icy but not hard.

Working with a small knife in the measuring cup, cut each peach slice in half.

Transfer the peaches and strawberries to a blender container.

Add the orange juice. Blend on low power to combine. Then increase power to high and continue to blend until the peaches are completely pureed, at least 1-1/2 minutes.

Nutritional Information Per Serving: Calories: 105; Fiber: 3 g; Sodium: 2 mg; Protein: 2 g; Carbohydrates: 26 g; Sugars: 23 g

Diabetic Exchanges: 2 Fruit

SUMMER RATATOUILLE WITH FARRO

This is from Martha Rose Schulman in The New York Times cooking e-newsletter. Martha wrote, “Ratatouille tastes best the day after you make it, and in the summer, you can serve it chilled or at room temperature, with a vinaigrette drizzled over the top. Here, it tops a pile of farro. Top it with a poached egg, or with crumbled feta or grated Parmesan.”

Yield: Serves 6; Time: 1 hour 15 minutes for the ratatouille 15 minutes for assembling the big bowls.

This was featured in “Just Add Farro”, and can be viewed online here.

Ingredients

For the Ratatouille

1 1/2 pounds eggplant, cut into 1/2-inch cubes

3 tablespoons extra-virgin olive oil

Salt

3/4 pound (2 medium) onions, thinly sliced

3/4 pound mixed sweet peppers (red, yellow, green), cut into slices about 3/4 inch wide by 1 1/2 inches long

4 to 6 large garlic cloves, thinly sliced

1 1/4 pounds zucchini, sliced about 1/2 inch thick (if very thick, cut in half lengthwise first)

1 pound tomatoes, peeled, seeded and coarsely chopped

1 bay leaf

1 to 2 teaspoons fresh thyme leaves or 1/2 to 1 teaspoon dried thyme

1/2 teaspoon dried oregano

Freshly ground pepper

For the Vinaigrette

2 tablespoons sherry vinegar or 1 tablespoon sherry vinegar and 1 tablespoon fresh lemon juice

Salt to taste

1 very small garlic clove, pureéd

1 teaspoon Dijon mustard

6 tablespoons extra-virgin olive oil

For the Big Bowl

3 to 4 cups cooked farro or spelt

2 to 4 tablespoons slivered or chopped fresh basil, to taste

6 eggs, poached

2 ounces crumbled feta or freshly grated Parmesan

Preparation

For the Ratatouille

Preheat oven to 450 degrees. Place diced eggplant in a large, heavy, flameproof casserole. Toss with 1 tablespoon of the olive oil and salt to taste. Place in hot oven and roast uncovered for 15 to 20 minutes, stirring from time to time, until eggplant is lightly browned and fragrant. Remove the casserole from the oven, cover tightly and allow eggplant to steam in the hot casserole while you pan-cook onions, peppers, and zucchini.

Meanwhile, heat a tablespoon of the remaining oil over medium heat in a large, heavy skillet. Add onions and cook, stirring often, until just about tender, about 5 minutes. Stir in peppers and a generous pinch of salt. Cook, stirring often, until peppers have softened and smell fragrant, about 5 to 10 minutes. Stir in half the garlic and cook for another minute, then season with salt and pepper and transfer to casserole with eggplant. Heat remaining oil in the skillet and add zucchini. Cook, stirring often, until tender but still bright, about 5 to 10 minutes. Stir in remaining garlic for a minute, until fragrant, season to taste with salt and pepper, and transfer to casserole.

Add tomatoes to the casserole with bay leaf, thyme, oregano, and more salt and pepper to taste. Toss everything together and place over medium-low heat. When vegetables begin to sizzle, cover, reduce the heat to low and simmer, stirring often, for 30 to 45 minutes, until the mix is juicy and fragrant and the vegetables are thoroughly tender. Taste and adjust seasonings. Serve warm or cold, preferably the next day.

For the Big Bowl

Whisk together ingredients for the vinaigrette.

To assemble the big bowl, spoon warm or room temperature farro or spelt into each bowl (1/2 cup to 3/4 cup, to taste). Top with a generous spoonful of ratatouille. Spoon a tablespoon of vinaigrette over the ratatouille and garnish with some of the basil. Top with a poached egg if desired and sprinkle with feta or Parmesan. Garnish with more basil and serve.

DOUBLE GOOD BLUEBERRY PIE

This comes from the infamous long-since-forgotten emailing list.

Ingredients

3/4 c. sugar

3 tbsp. cornstarch

1/8 tsp. salt

1/4 c. water

2 c. blueberries

1 tbsp. butter

1 tbsp. lemon juice

2 c. blueberries

1 baked 9 inch pie shell

Sweetened whipped cream

Directions

Combine sugar, cornstarch and salt in saucepan. Add 2 cups blueberries and water. Cook over medium heat, stirring constantly until mixture boils, thickens and is clear. Add butter and lemon juice. Cool. Place 2 cups blueberries in pie shell. Top with cooled mixture. Chill. Garnish with whipped cream.

MEXICAN LASAGNA

This comes from Rachael Ray, star of The Food Network show 30 Minute Meals.

Total: 30 min; Prep: 10 min; Cook: 20 min; Yield: 4 servings; Level: Easy

To view this recipe online, click here.

Ingredients

3 tablespoons extra-virgin olive oil

2 pounds ground chicken breast, available in the packaged meats case

2 tablespoons chili powder

2 teaspoons ground cumin

1/2 red onion, chopped

1 (15-ounce) can black beans, drained

1 cup medium heat taco sauce or 1 (14-oz) can stewed or fire roasted tomatoes

1 cup frozen corn kernels

Salt

8 (8 inch) spinach flour tortillas, available on dairy aisle of market

2 1/2 cups shredded Cheddar or shredded pepper jack

2 scallions, finely chopped

Directions

Preheat the oven to 425 degrees F.

Preheat a large skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil - twice around the pan. Add chicken and season with chili powder, cumin, and red onion. Brown the meat, 5 minutes. Add taco sauce or stewed or fire roasted tomatoes. Add black beans and corn. Heat the mixture through, 2 to 3 minutes then season with salt, to your taste.

Coat a shallow baking dish with remaining extra-virgin olive oil, about 1 tablespoon oil. Cut the tortillas in half or quarters to make them easy to layer with. Build lasagna in layers of meat and beans, then tortillas, then cheese. Repeat: meat, tortilla, cheese again. Bake lasagna 12 to 15 minutes until cheese is brown and bubbly. Top with the scallions and serve.

LEMONY ROASTED CHICKEN WINGS

This is from David Tanis in The New York Times cooking e-newsletter. David wrote, “These meaty out-of-the-ordinary roasted wings are infused with lots of lemon, garlic and rosemary, then roasted on a bed of fingerling potatoes. Use a large roasting pan that's at least 3 inches deep, or a big earthenware gratin dish, or a couple of Pyrex lasagna pans side by side. The lemony chicken and potatoes are delicious hot and crisp, but just as good at cool room temperature.”

Yield: 6 to 8 servings; Time: About 1 1/2 hours.

This was featured in “Lemony Chicken Wings, Soaring Above the Rest”, and can be viewed online here.

Ingredients

2 pounds very small potatoes, such as fingerlings, whole, or use medium-size yellow-fleshed potatoes, cut in halves or wedges)

3 pounds chicken wings, preferably drumettes

Salt and pepper

Red pepper flakes, to taste

3 tablespoons extra-virgin olive oil

6 small lemons, cut into 1/4-inch thick half-moon slices

6 large rosemary sprigs, leaves stripped

8 garlic cloves, minced, or 1/2 cup chopped green garlic shoots

1 cup dry white or rosé wine

Pinch of dried oregano (optional)

Preparation

Heat oven to 400 degrees. Rinse potatoes with lukewarm water and pat dry.

Spread chicken wings out on a baking sheet or cutting board in a single layer. Season both sides of wings generously with salt and plenty of freshly ground black pepper. Sprinkle with red-pepper flakes as desired.

Transfer seasoned wings to a large bowl. Add olive oil, lemon slices, rosemary and garlic and toss well with (plastic-gloved) hands so everything is evenly coated.

Place potatoes on the bottom of a roasting pan. Arrange seasoned wings over potatoes in a single layer. Add wine and cover pan tightly with foil.

Bake, covered, for about 45 minutes, until potatoes are done. Remove foil and return the pan to the oven and bake about 20 minutes more, until wings are nicely browned. Using tongs, turn wings over and bake for another 20 minutes to brown the wings’ other side. Sprinkle with dried oregano, and serve hot or at room temperature.

Summer-time Gathering

It seems that summers are a great time for outdoor gatherings, with plenty of food. If you're getting together with friends and family for food, here are some recipes to bring along, including Ambrosia Salad and Italian Mac & Cheese. Enjoy!

FRIED CHICKEN

It's hard to imagine a summer-time gathering involving food without having at least one fried chicken recipe. This yummy recipe is from Ree Drummond of The Food Network show, The Pioneer Woman.

Total Time: 10 hours; Active Time: 1 hour 30 minutes; Yield: 4 servings; Level: Intermediate.

To view this online, click here.

Ingredients

2 fryer chickens, each cut into 8 pieces

4 1/4 cups buttermilk

5 cups all-purpose flour

3 tablespoons seasoned salt, such as Lawry's

2 teaspoons paprika

2 teaspoons freshly ground black pepper

2 teaspoons ground dried thyme

1 teaspoon cayenne pepper, plus more for seasoning

1/4 cup milk

Canola or vegetable oil, for frying

Directions

Watch how to make this recipe.

Special equipment: a deep-fry thermometer

Thoroughly rinse the chicken pieces, then place them in a bowl and cover with 4 cups of the buttermilk. Soak in the fridge overnight or up to 24 hours.

When you're ready to fry the chicken, remove the bowl from the fridge and let it sit on the counter for 30 minutes, just to take the chill off.

In the meantime, preheat the oven to 360 degrees F and mix up the breading. Place the flour, seasoned salt, paprika, black pepper, thyme and cayenne (plus extra cayenne if you like heat) in a very large bowl. Stir together well.

In a small bowl, combine the remaining 1/4 cup buttermilk and the milk. Pour the milk mixture into the flour mixture and gradually mix with a fork until there are little lumps throughout; these will adhere to the chicken and make for a crispier breading. If necessary, add a little more flour or milk to make the breading slightly lumpy.

Heat 1 1/2 to 2 inches of oil in a deep skillet over medium-high heat until a deep-fry thermometer reaches 365 degrees F. Lower the heat slightly, if necessary, to keep the oil from getting hotter.

Working in batches, thoroughly coat each chicken piece with breading, pressing extra breading onto the chicken if necessary. Place the breaded pieces on a plate.

Add the breaded chicken to the oil, 3 or 4 pieces at a time; make sure they don't stick together. Cover the pan and fry for 5 to 7 minutes, checking occasionally to make sure the chicken isn't getting too brown. Turn the pieces over, cover again, and cook for 3 to 5 minutes more. All the while, monitor the temperature of the oil to make sure the chicken doesn't burn.

Transfer the fried chicken to a baking sheet and continue frying the rest of the chicken. When all the chicken has been fried, remove the wings and legs to a plate and keep covered. (These should be cooked all the way through by now, but always check if any pink juice or meat is visible. If so, return to the hot oil for another minute or so, until fully cooked.) Leave the thighs and breasts on the baking sheet.

Bake the thighs and breasts for 15 minutes to finish cooking. (Sometimes I'll cut into the thicker part of one of the larger pieces just to make sure the chicken is cooked through. If any pink juice or meat is visible, the chicken needs to continue cooking in the oven.)

CAULIFLOWER CORNBREAD MUFFINS

This recipe, from the Food Network Kitchen, begins, “Whipped egg whites make this gluten-free cornbread rise just like the real deal, and the consistency is right on, thanks to cauliflower rice. We spiced it up further with Cheddar and jalapenos.”

Total Time: 1 hour 50 minutes; Active Time: 40 minutes; Yiel: 12 servings; Level: Easy

To view this online, click here.

Ingredients

Nonstick cooking spray, for the muffin tin

4 cups riced cauliflower (about 1 pound)

1 1/4 cups yellow cornmeal

6 tablespoons unsalted butter, melted

1/4 cup granulated sugar

1 tablespoon baking powder

6 large eggs, yolks and whites separated

1 1/2 cups shredded sharp Cheddar (about 3 1/2 ounces)

2 jalapenos, 1 finely diced and 1 thinly sliced

Kosher salt and freshly ground black pepper

Directions

Preheat the oven to 350 degrees F. Spray a 12-cup muffin tin with cooking spray.

Place the cauliflower in a large microwave-safe bowl and cover with plastic wrap. Microwave until warm and tender, 3 to 4 minutes. Let cool for 10 minutes, then transfer to a clean kitchen towel and squeeze tightly to release as much moisture as possible.

Wipe the bowl clean and add back the cauliflower. Add the cornmeal, butter, sugar, baking powder, egg yolks, 1 cup of the Cheddar, the diced jalapeno, 1 teaspoon salt and a few grinds of black pepper and stir until well combined.

Beat the egg whites in a medium bowl with an electric mixer on medium-high speed until stiff peaks form, 3 to 4 minutes. Fold half of the whites into the cauliflower mixture until combined. Repeat with the remaining egg whites.

Pour a scant 1/2 cup batter into each muffin cup and sprinkle with the remaining 1/2 cup Cheddar. Place a few jalapeno slices on top of the batter in each cup. Bake until a toothpick inserted into the center of the muffins comes out clean and the tops are golden brown, about 20 minutes. Let cool for 10 minutes, then remove the muffins to a rack to cool completely. Serve at room temperature.

TUSCAN TORTELLINI SALAD

This comes from Rian Handler on Delish. Rian wrote, “This hearty pasta salad might be better than a trip to Tuscany.”

Yields: 6; Prep Time: 10 minutes; Total Time: 20 minutes.

To view this online, click here.

Ingredients

1 lb. fresh cheese tortellini

1/4 c. extra-virgin olive oil

2 tbsp. balsamic vinegar

1/2 tbsp. honey

kosher salt

Freshly ground black pepper

3/4 c. chopped salami or prosciutto

1/2 c. baby spinach

1/2 c. oil-packed sun-dried tomatoes, chopped

1/4 c. freshly grated Parmesan

Directions

In a large pot of salted boiling water, cook tortellini according to package directions. Drain and transfer to large serving bowl.

Make dressing: Whisk together olive oil, balsamic vinegar and honey and season with salt and pepper.

To bowl, add prosciutto, spinach, sun-dried tomatoes and dressing and toss until well combined.

Garnish with Parmesan.

AMBROSIA SALAD

This comes from Delish, and begins, “There's a reason it's a classic.” To view this online, click here.

Yields: 6 servings; Prep Time: 10 minutes; Total Time: 15 minutes.

Ingredients

1 1/2 c. Cool Whip

1/2 c. sour cream

3 c. mini marshmallows

1 (15-oz.) can mandarin oranges, drained

1 c. chopped fresh pineapple

1 c. shredded coconut

3/4 c. halved maraschino cherries (stems removed), drained

3/4 c. toasted pecans

Directions

In a large bowl, fold together Cool Whip and sour cream. Add oranges, pineapple, cherries, coconut, pecans, and marshmallows and stir gently.

Cover and refrigerate for at least 1 hour and up to overnight.

EASY MACARONI AND CHEESE CASSEROLE

This comes from Diana Rattray on The Spruce Eats. Diana wrote, “This baked macaroni and cheese casserole is easy to make with cheddar cheese and eggs along with milk and butter. There's no separate sauce to make for this version, making cleanup much easier than other versions made with a stovetop cheese sauce. Eggs and milk are whisked together and then combined with the cooked macaroni, butter, and shredded cheese. The eggs give the mixture a soft and creamy texture. Feel free to use a gluten-free macaroni in the recipe.

“It's a simple, homey recipe that lends itself to many possible variations. Add crumbled bacon, diced cooked sausage, or diced ham, or change the cheese. Add some Velveeta to the cheddar cheese or use some Monterey Jack cheese. Pepper jack cheese can add some pleasant heat to the casserole And a buttery bread crumb topping makes for a nice crunchy finish.

“This easy macaroni and cheese bake takes about 30 minutes to bake, and it serves 4 to 6 people.

Prep Time: 10 minutes; Cook Time: 40 minutes; Total Time: 50 minutes; Yield: 4 to 6 servings

To view this online, click here.

Ingredients

2 cups elbow macaroni (uncooked; about 8 ounces)

4 tablespoons butter

2 1/2 cups Cheddar cheese (shredded, divided)

salt to taste (kosher)

black pepper (to taste)

2 large eggs

1/2 cup milk

Optional: paprika, for the top

Directions

Preheat the oven to 350 F.

Grease an 8-inch or 9-inch square baking pan or 2-quart casserole.

Cook the macaroni in boiling salted water following the package directions. Drain well and return the pasta to the pot. Add the butter and stir until melted. Add 2 cups of the shredded cheese. Taste and add salt and pepper, as needed.

In a medium bowl, whisk eggs with the milk. Add the milk mixture to the macaroni. Stir until thoroughly combined.

Spoon the pasta and cheese mixture into the prepared casserole or baking pan. Sprinkle the remaining 1/2 cup cheese over the top. Sprinkle with paprika, if using.

Bake the macaroni and cheese (uncovered) for 30 minutes or until the cheese has melted and browned and casserole is cooked through.

Tips and Variations

Macaroni and Cheese Casserole With Bacon – Crumble 4 to 6 strips of cooked bacon and add to the macaroni and cheese mixture. Spoon into the baking dish and proceed with the recipe.

Macaroni and Cheese Casserole With Ham – Add 1 to 2 cups of diced cooked ham to the macaroni and cheese mixture. Spoon into the prepared baking dish and proceed with the recipe.

Macaroni and Cheese With Chile Peppers – Add a few tablespoons of minced jalapeno peppers or add 1 small can of mild chopped green chile peppers.

Breadcrumb Topping – For a crunchy, browned topping, toss 1 cup of finely shredded fresh breadcrumbs with 2 tablespoons of melted butter. Sprinkle the crumbs over the macaroni and cheese and then bake as directed. Buttered panko crumbs may be used for a crispier topping.

ITALIAN MAC & CHEESE

This recipe, from Delish, begins, “This is our new Italian dreamboat.”

Yields: 4; Prep Time: 15 minutes; Total Time: 35 minutes

To view this online, click here.

Ingredients

1 lb. Italian sausage

1 large onion, diced

2 cloves garlic, minced

1 red bell pepper, diced

10 oz. shells

16 oz. marinara or tomato sauce

4 c. low-sodium chicken broth

1/2 c. half-and-half or heavy cream

1 c. shredded mozzarella

Freshly chopped parsley, for garnish

Directions

In a large skillet over medium heat, brown sausage until golden.

Add onion, garlic and bell pepper and cook until soft, 5 minutes.

Add shells and stir until coated in sausage and peppers, then pour over marinara and chicken broth. Simmer until shells are al dente and almost all of the liquid is absorbed, 20 minutes.

Stir in half-and-half and mozzarella. Garnish with parsley and serve.

Double-Post Monday

Besides being Meatless Monday, it's also Double-Post Monday. Today's offerings include Mississippi Roast and Ambrosia Salad. Enjoy!

CAULIFLOWER CORNBREAD MUFFINS

This recipe, from the Food Network Kitchen, begins, “Whipped egg whites make this gluten-free cornbread rise just like the real deal, and the consistency is right on, thanks to cauliflower rice. We spiced it up further with Cheddar and jalapenos.”

Total Time: 1 hour 50 minutes; Active Time: 40 minutes; Yiel: 12 servings; Level: Easy

To view this online, click here.

Ingredients

Nonstick cooking spray, for the muffin tin

4 cups riced cauliflower (about 1 pound)

1 1/4 cups yellow cornmeal

6 tablespoons unsalted butter, melted

1/4 cup granulated sugar

1 tablespoon baking powder

6 large eggs, yolks and whites separated

1 1/2 cups shredded sharp Cheddar (about 3 1/2 ounces)

2 jalapenos, 1 finely diced and 1 thinly sliced

Kosher salt and freshly ground black pepper

Directions

Preheat the oven to 350 degrees F. Spray a 12-cup muffin tin with cooking spray.

Place the cauliflower in a large microwave-safe bowl and cover with plastic wrap. Microwave until warm and tender, 3 to 4 minutes. Let cool for 10 minutes, then transfer to a clean kitchen towel and squeeze tightly to release as much moisture as possible.

Wipe the bowl clean and add back the cauliflower. Add the cornmeal, butter, sugar, baking powder, egg yolks, 1 cup of the Cheddar, the diced jalapeno, 1 teaspoon salt and a few grinds of black pepper and stir until well combined.

Beat the egg whites in a medium bowl with an electric mixer on medium-high speed until stiff peaks form, 3 to 4 minutes. Fold half of the whites into the cauliflower mixture until combined. Repeat with the remaining egg whites.

Pour a scant 1/2 cup batter into each muffin cup and sprinkle with the remaining 1/2 cup Cheddar. Place a few jalapeno slices on top of the batter in each cup. Bake until a toothpick inserted into the center of the muffins comes out clean and the tops are golden brown, about 20 minutes. Let cool for 10 minutes, then remove the muffins to a rack to cool completely. Serve at room temperature.

RASPBERRY-LIME GRANITA

This was from an old Weight Watchers emailing list. The points may be outdated, but it's still worth trying.

The recipe begins, “Short for time? No problem. Simply let the frozen mixture sit for about 10 minutes, then use a fork to scrape the entire mixture until it's light and fluffy.”

POINTS® value: 1; Servings: 8; Preparation Time: 10 min; Cooking Time: 0 min; Level of Difficulty: Easy

Ingredients

1/2 cup sugar

1/2 cup water

6 cups raspberries

2 Tbsp fresh lime juice

1 tsp lime zest

Instructions

Boil sugar and water in a small saucepan, stirring constantly, until sugar dissolves. Let syrup cool.

Purée raspberries and syrup in a food processor. Add lime juice. Mixture should be just thick enough to stick to the back of a spoon. If too thick, add a little water.

Pour into a shallow plastic container or baking dish. Cover and freeze. Stir with a fork approximately every 30 minutes until frozen, about six hours.

Divide into eight dessert glasses and garnish with lime zest if desired.

FANCY MEATLOAF

This comes from Sam Sifton in The New York Times cooking e-newsletter. The recipe begins, “I was invited to cook dinner for Nora Ephron.’ As was wont to happen at one point in New York. Back in 2009, Sam Sifton was invited to a potluck in which “guests were meant to bring food inspired by Ephron’s career or by the woman herself.” He drew meatloaf, a dish she was known for. Here, in this recipe adapted from Gourmet, he pairs beef, veal, pancetta and Parmesan. The end result, he described, as ‘luxurious.’ And what did Ms. Ephron think? She called it ‘remarkable.’”

Yield: Serves 6 to 8; Time: 80 minutes.

This was featured in “Potlucky” and can be viewed online here.

Ingredients

1/2 loaf Italian bread, crust removed, torn into small pieces (about 2 cups)

1 cup whole milk

1 pound ground beef

1 pound ground veal

2 large eggs, scrambled

4 ounces thinly sliced pancetta, chopped

3/4 cup grated Parmesan

1 bunch parsley, cleaned and finely chopped (about 1 cup)

2 teaspoons grated lemon zest

Kosher salt

Freshly ground black pepper

1/4 cup extra-virgin olive oil

1/4 cup butter

1 cup dry white wine

Preparation

Heat oven to 375 degrees. Soak bread in milk for 10 minutes.

Mix beef, veal, eggs, pancetta, Parmesan, parsley and lemon zest in a large bowl. Season liberally with salt and pepper. Squeeze the bread to remove excess milk, then chop and add it to the meat. Mix gently until well combined, but do not overmix. Transfer onto a board and shape into a fine meatloaf, shy of a foot in length and 4 inches across. Loosely cover and refrigerate for 15 minutes.

Heat oil and butter in a large, ovenproof skillet over medium-high heat. Add meatloaf and sear without moving it until it is browned, about 5 minutes. Carefully slide a spatula under the meatloaf, then gently use another spatula to help turn it and brown the second side, again without moving it for 5 minutes. Transfer to a plate.

Pour out all but 2 tablespoons of the fat, return skillet to the stove and raise heat to high. Add wine and deglaze pan, scraping up browned bits stuck to it with a wooden spoon. Return meatloaf to the skillet and then transfer to the oven, basting occasionally with the pan juices, until a meat thermometer inserted into the center of the loaf reads 150 degrees, about 25 minutes.

Transfer the meatloaf to a platter and let stand, tented with foil, 10 minutes. Slice, pour the pan juices over the top and serve.

AMBROSIA SALAD

This comes from Delish, and begins, “There's a reason it's a classic.”

To view this online, click here.

Yields: 6 servings; Prep Time: 10 minutes; Total Time: 15 minutes.

Ingredients

1 1/2 c. Cool Whip

1/2 c. sour cream

3 c. mini marshmallows

1 (15-oz.) can mandarin oranges, drained

1 c. chopped fresh pineapple

1 c. shredded coconut

3/4 c. halved maraschino cherries (stems removed), drained

3/4 c. toasted pecans

Directions

In a large bowl, fold together Cool Whip and sour cream. Add oranges, pineapple, cherries, coconut, pecans, and marshmallows and stir gently.

Cover and refrigerate for at least 1 hour and up to overnight.

MISSISSIPPI ROAST

This is from Sam Sifton in The New York Times cooking e-newsletter. The recipe begins, “An Internet darling of a recipe, a favorite of mom bloggers and Pinterest, Mississippi Roast is traditionally made by placing a chuck roast in a slow cooker and simmering it beneath a stick of butter, a package of ranch dressing mix, another of “au jus” gravy mix and a handful of pepperoncini. And you can certainly cook it that way. The raves are justified. But replacing the packaged mixes is no real chore, and it results in a luscious tangle of deliciously tangy beef that goes beautifully with mashed or roasted potatoes or egg noodles, or as a hot-sandwich filling. Cooking time will vary depending on the size of your roast and the effectiveness of your slow cooker. But six to eight hours generally does the trick. (If you're in the market for a slow-cooker, our colleagues at The Sweethome have spent a great deal of time testing them. Check out their guide to the best on the market.)”

Yield: 6 to 8 servings; Time: 6 1/2 to 8 1/2 hours.

This was featured in “The Improbable Rise of Mississippi Roast”, and can be viewed online here.

Ingredients

1 boneless chuck roast or top or bottom round roast, 3 to 4 pounds

2 teaspoons kosher salt, plus more to taste

1 1/2 teaspoons freshly ground black pepper, plus more to taste

1/4 cup all-purpose flour

3 tablespoons neutral oil, like canola

4 tablespoons unsalted butter

8 to 12 pepperoncini

2 tablespoons mayonnaise

2 teaspoons apple cider vinegar

1/2 teaspoon dried dill

1/4 teaspoon sweet paprika

1 teaspoon buttermilk, optional

Chopped parsley, for garnish

Preparation

Place roast on a cutting board and rub the salt and pepper all over it. Sprinkle the flour all over the seasoned meat and massage it into the flesh.

Heat the oil in a large sauté pan set over high heat until it is shimmering and about to smoke. Place the roast in the pan and brown on all sides, 4 to 5 minutes a side, to create a crust. Remove roast from pan and place it in the bowl of a slow cooker. Add the butter and the pepperoncini to the meat. Put the lid on the slow cooker, and set the machine to low.

As the roast heats, make a ranch dressing. Combine the mayonnaise, vinegar, dill and paprika in a small bowl and whisk to emulsify. Add the buttermilk if using, then whisk again. Remove the lid from the slow cooker and add the dressing. Replace the top and allow to continue cooking, undisturbed, for 6 to 8 hours, or until you can shred the meat easily using 2 forks. Mix the meat with the gravy surrounding it. Garnish with parsley, and serve with egg noodles or roast potatoes, or pile on sandwich rolls, however you like.

EASY MACARONI AND CHEESE CASSEROLE

This comes from Diana Rattray on The Spruce. Diana wrote, “This baked macaroni and cheese casserole is easy to make with cheddar cheese and eggs along with milk and butter. There's no separate sauce to make for this version, making cleanup much easier than other versions made with a stovetop cheese sauce. Eggs and milk are whisked together and then combined with the cooked macaroni, butter, and shredded cheese. The eggs give the mixture a soft and creamy texture. Feel free to use a gluten-free macaroni in the recipe.

“It's a simple, homey recipe that lends itself to many possible variations. Add crumbled bacon, diced cooked sausage, or diced ham, or change the cheese. Add some Velveeta to the cheddar cheese or use some Monterey Jack cheese. Pepper jack cheese can add some pleasant heat to the casserole And a buttery bread crumb topping makes for a nice crunchy finish.

“This easy macaroni and cheese bake takes about 30 minutes to bake, and it serves 4 to 6 people.

Prep Time: 10 minutes; Cook Time: 40 minutes; Total Time: 50 minutes; Yield: 4 to 6 servings

To view this online, click here.

Ingredients

2 cups elbow macaroni (uncooked; about 8 ounces)

4 tablespoons butter

2 1/2 cups Cheddar cheese (shredded, divided)

salt to taste (kosher)

black pepper (to taste)

2 large eggs

1/2 cup milk

Optional: paprika, for the top

Directions

Preheat the oven to 350 F.

Grease an 8-inch or 9-inch square baking pan or 2-quart casserole.

Cook the macaroni in boiling salted water following the package directions. Drain well and return the pasta to the pot. Add the butter and stir until melted. Add 2 cups of the shredded cheese. Taste and add salt and pepper, as needed.

In a medium bowl, whisk eggs with the milk. Add the milk mixture to the macaroni. Stir until thoroughly combined.

Spoon the pasta and cheese mixture into the prepared casserole or baking pan. Sprinkle the remaining 1/2 cup cheese over the top. Sprinkle with paprika, if using.

Bake the macaroni and cheese (uncovered) for 30 minutes or until the cheese has melted and browned and casserole is cooked through.

Tips and Variations

Macaroni and Cheese Casserole With Bacon – Crumble 4 to 6 strips of cooked bacon and add to the macaroni and cheese mixture. Spoon into the baking dish and proceed with the recipe.

Macaroni and Cheese Casserole With Ham – Add 1 to 2 cups of diced cooked ham to the macaroni and cheese mixture. Spoon into the prepared baking dish and proceed with the recipe.

Macaroni and Cheese With Chile Peppers – Add a few tablespoons of minced jalapeno peppers or add 1 small can of mild chopped green chile peppers.

Breadcrumb Topping – For a crunchy, browned topping, toss 1 cup of finely shredded fresh breadcrumbs with 2 tablespoons of melted butter. Sprinkle the crumbs over the macaroni and cheese and then bake as directed. Buttered panko crumbs may be used for a crispier topping.