Weekend (and the 4th) Meals

Another weekend - a three day weekend, no less! - and you have things to get done. Between today's offerings, and yesterday's second offerings with 4th of July recipes, you're sure to find something yummy to add to your holiday meal. Enjoy!

BAKED MACARONI AND CHEESE

Kathy Kingsley, About.com's American Food blog's guide, writes, “A true American classic, this recipe for baked macaroni and cheese couldn't be easier or more comforting. It's also a a very versatile dish, lending itself to many variations. For example, no reason to stick to elbow macaroni for the recipe, try it with penne, rigatoni or rotini. And you can mix-up the cheese you use, too. How about a mixture of cheddar and Monterrey Jack, or Gruyere and fontina? The variations on the dish are only limited by your imagination.

Prep Time: 15 minutes; Cook Time: 30 minutes; Total Time: 45 minutes; Yield: Serves 8

Ingredients:

12 ounces elbow macaroni (3 cups)

1/2 stick (4 tablespoons) butter

1/2 cup finely minced onion

1/4 cup all-purpose flour

3 1/2 cups whole or 2-percent fat milk

1 teaspoon Dijon mustard

Pinch cayenne pepper

1/2 teaspoon salt

1/2 teaspoon ground black pepper

8 ounces shredded Cheddar cheese (2 cups)

1 cup fresh bread crumbs, or 1/2 cup dried

Preparation:

Preheat the oven to 375°F.

Bring a large pot of lightly salted water to a boil. Add the pasta and cook according to the package directions. Drain in a colander.

In a large saucepan, melt the butter over medium heat. Add the onion and cook, stirring often, for 5 minutes, or until softened. Stir in the flour and cook, stirring for 1 minute.

Slowly pour in the milk and whisk until mixture is smooth. Cook over medium heat, whisking often, until mixture thickens and bubbles, about 6 minutes. Stir in the mustard and cayenne pepper.

Stir in 1 1/2 cups of the shredded cheese until melted and smooth. Season with salt and pepper.

Add the pasta to the cheese sauce and toss to coat. Scrape the mixture into a 9 - by- 13-inch baking dish.

In a small bowl, combine the remaining 1/2 cup shredded cheese and breadcrumbs. Sprinkle the breadcrumb mixture over the top of the macaroni and cheese.

Bake the casserole until the top is golden brown, about 30 minutes. Serve hot.

Recipe Notes

You can mix-up the recipe some by adding 1 cup of chopped ham and/or 1/2 cup of thawed, frozen peas.

Another variation for this macaroni and cheese is to use Fontina cheese and add some sauteed, chopped mushrooms and spinach, or use some Monterrey Jack cheese and add some canned chopped green chilies and a little chili powder.

Make individual servings of mac and cheese: Spoon the macaroni and cheese into 1 to 2 cup-size ramekins, and bake for 15 to 20 minutes.

To ensure that the sauce is smooth, add the cheese in small batches, stirring until smooth before adding the next batch.

CHERRY-WALNUT RUGELACH

Another wonderful recipe from About.com's Kathy Kingsley, the American Food guide. She writes, “These rugelach with a cherry, walnut and cinnamon filling and flaky cream cheese dough are simple to make and absolutely delicious.” I agree!

Prep time: 20 minutes; Cook Time: 20 minutes; Plus Chilling: 1 hour; Total Time: 1 hour, 40 minutes; Yield: Makes about 64 minutes

Ingredients:

Rugelach Dough

2 sticks (1 cup) unsalted butter, at room temperature

1 8-ounce package cream cheese or Nuefchatel, at room temperature

1/2 cup granulated sugar, plus extra for sprinkling

2 1/2 cups all-purpose flour

1 teaspoon salt

Egg wash: 1 large egg beaten with 1 tablespoon water 


Cherry-Walnut Filling

3/4 cup sugar

1/2 cup dried cherries, finely chopped

1/2 cup finely chopped walnuts, toasted

1 stick (1/2 cup) unsalted butter, melted

2 teaspoons ground cinnamon

1/8 teaspoon grated nutmeg

1/8 teaspoon ground ginger

Preparation:

To make the dough: In a large bowl using an electric mixer, beat the butter and cream cheese on medium-high speed until light and fluffy. Add the sugar and beat until well blended. Reduce the mixer speed to low, and beat in the flour and salt.

Turn the dough out onto a lightly floured work surface and gather it into a ball. Divide the dough into 8 equal pieces. Gather each piece into a ball, then flatten into disks. Cover the disks with plastic wrap and refrigerated for at last 1 hour, or up to 24 hours.

Make the filling: In a medium bowl, mix the sugar, cherries, walnuts, butter, cinnamon, nutmeg and ginger.

Preheat the oven to 350°F. Working with one disk of dough at a time, roll it our on a lightly floured work surface into a 8 inch round. Sprinkle about 3 tablespoons of the filling over the dough, leaving a 1/2 inch boarder around the edge. Cut the dough into 8 equal wedges. Starting at the wide edge, roll up each wedge. Arrange the rolled cookies on a ungreased baking sheets, forming them into crescent shapes, placing them point side down and about 1 inch apart. Repeat with the remaining disks of dough.

Brush the rugelach with the egg wash and sprinkle with sugar. Bake until golden brown, about 20 minutes. Set the baking sheet on a wire rack to cool for about 5 minutes, then transfer the rugelach to the rack to cool completely.

Recipe Notes

Store the baked rugleach in an airtight container between layers of wax paper at room temperature up to 5 days, or freeze up to 1 month. The rich dough freezes well for up to 4 months. You can also freeze the unbaked rugelach on a baking sheet until they are firm, then transfer to a resealable plastic freezer bags; there's no need to defrost them before baking.

Dried cherries taste great in these rugelach, but you could also use raisins or chopped dried cranberries or apricots.

MAD DOG'S GRILLED POTATO SLICES

This recipe comes from the Wisconsin Potato and Vegetable Crowers Association (WPVGA). The recipe starts off, “A side dish or snack that will leave your family begging for more.” Prep. time: 10 minutes; Cooking time: about 15;
Serves: 1; See note.

Ingredients4 baking potatoes baking potato

about 1/2 cup your favorite Italian salad dressing

grated cheese, such as Cheddar, Parmesan, or jack

Directions

Slice the unpeeled potatoes lengthwise into several thin slices (about a quarter of an inch).

Lay the potato slices in a shallow dish. Pour the dressing over them and turn to coat. Cover and set aside to marinate for 2 hours. No need to refrigerate the potatoes.

Prepare a charcoal or gas grill so that it is medium hot.

Grill for 5 to 7 minutes on each side, basting occasionally, until browned and tender.

About 1 minutes before the potatoes are done, sprinkle them with grated cheese. Remove from the grill when the cheese begins to melt. Serve immediately.

Note:Since I don't own an outdoor grill, I make this in the oven, with the oven set at 400 degrees F., and bake for about 20 – 25 minutes. Near the end, keep an eye on them, as individual ovens vary.

RIBOLITTA WITH SEASONS CROUTONS

This is from Seattle's Macrina Bakery.Their email for this recipe starts off, “This marriage of vegetable soup and yesterday’s bread is a classic Tuscan combination. We like to make the dish into a meal by adding savory sausage and chicken.” Serves 4.

Ribolitta

1/2 cup dried cannelloni beans

3 tablespoons extra virgin olive oil

1 pound Italian sausage links (chicken or pork)

4 thin slices pancetta (3 oz), diced

1 medium yellow onion, diced

2 medium carrots, peeled and diced

1 medium fennel bulb, diced large

3 celery ribs, diced

1 medium parsnip, peeled and diced

2 garlic cloves, finely diced

4 Roma tomatoes, cored and diced

1/2 small head green cabbage, coarsely chopped

2 tablespoons chopped fresh rosemary

1 tablespoon chopped fresh thyme

8 cups chicken or vegetable stock

1 (6-ounce) boneless, skinless chicken breast

3/4 cup red wine

2 tablespoons sherry vinegar

Kosher salt

Freshly ground black pepper

3 cups Seasoned Croutons (see recipe)

Extra virgin olive oil, for drizzling

2 tablespoons chopped fresh Italian parsley

Serves 4

Soak beans in water overnight.

Drain beans and set aside.


Heat 1 tablespoon of olive oil in a medium sauté pan over medium-high heat. Add sausage links and cook until all sides are browned, about 10 minutes. Let cool, then cut links into 1-inch pieces and set aside.


Combine remaining 2 tablespoons olive oil and pancetta in a large, heavy-bottomed soup pot. Cook over medium heat until fat is rendered and pancetta is golden brown. Do not pour off the rendered fat. Add onion, carrot, fennel, celery, and parsnip. Cover the pot and sweat the vegetables over medium heat, stirring occasionally, for about 15 minutes or until vegetables are soft. Add garlic, tomatoes, cabbage, rosemary, and thyme, and cook
uncovered for another 10 minutes.


Add soaked beans, sausage, stock, chicken breast, red wine, and sherry vinegar, and bring to a boil. Simmer for 1 to 1-1/2 hours, until beans are fully cooked, adding more stock or water as needed. If foam gathers on the surface of the soup, remove it with a spoon. Remove chicken breast from soup and set aside until it is cool enough to touch. Shred cooled chicken with your hands and return pieces to soup. Season to taste with salt and pepper.


Divide croutons among 4 soup bowls, reserving about 1/2 cup. Ladle soup over croutons and garnish each serving with a drizzle of good olive oil, some Italian parsley, and the reserved croutons.

Seasoned Croutons

The email states, “We use a lot of these savory croutons at our cafes. They’re perfect for topping soups and salads, and can be stored in an airtight container for up to a week.”

Makes 3 cups

2 tablespoons unsalted butter

3 tablespoons extra virgin olive oil

1 garlic clove, finely diced

3 cups white bread cubes (about 1/2 loaf), cut into 1/2-inch cubes

Kosher salt

Freshly ground black pepper

Preheat oven to 350°F


Line rimmed baking sheet with parchment paper.


Melt butter in a small saucepan over medium-low heat. Add olive oil and garlic and continue cooking just until garlic is heated through, about 30 seconds. Remove from heat.


Place bread cubes in a medium bowl. Pour butter mixture and toss until bread cubes are evenly coated. Transfer cubes to rimmed baking sheet and spread evenly. Using a rubber spatula, scrape any remaining butter from the bowl and scatter over the bread cubes. Season to taste with a little salt and pepper.

Bake on the center rack of the oven for 10 to 15 minutes, until croutons are golden brown. Let cool and enjoy.

KALE AND POTATO GRATIN

This was in a long-ago email; not sure of its origins. It makes 6-8 servings

1 1/2 pounds thin-skinned boiling potatoes such as red potatoes

1 bunch kale

1/4 cup olive oil

4 cloves garlic, minced

2 teaspoon coarse salt

1 teaspoon pepper

1/3 cup bread crumbs

1/3 cup grated Parmesan cheese

Preheat oven to 350° F.

Get a pot of water boiling large enough to accommodate the potatoes. Also prepare an ice bath.

Meanwhile, slice the potatoes 1/4"-thick. Set aside. Remove and discard the spines from the kale then chop the remaining leaves in 1/2"-thick ribbons by stacking the leaves and slicing in the direction of the veins. This doesn't need to be exact, as long as you end up with a pile of roughly 1/2"-thick shreds of kale.

When the water is boiling, add a dash of salt and gently drop in the potatoes, cooking for about 2-3 minutes, until tender, but not cooked through. Drain and plunge into the ice bath. Drain again and dump onto a dish towel and blot.

In a large bowl, combine the olive oil, garlic, salt and pepper. Add the kale and rub the olive oil mixture aggressively into the leaves. Layer the kale and potatoes alternately with a sprinkling of bread crumbs and Parmesan in a 9"x12" rectangular casserole or glass or ceramic baking dish.

Cover with foil and bake for 30 minutes. Remove foil and bake another 15 minutes, until top is crispy. In a 9"x12" glass or ceramic casserole/baker.

SHEPHERD'S PIE

Fiona Haynes, About.com's Low Fat Cooking guide, writes, “This a low fat take on a classic English dish. Shepherd's Pie was traditonally made with leftover meat--usually lamb or beef. This is a recipe that can be made ahead and frozen for later use. I often prepare it one day and use it the next. If you want to reduce the fat content further, use only 3/4 pound of beef and add an extra cup of vegetables--more peas or some sweet corn.” Serves 6

Prep Time: 20 minutes, Cook Time: 50 minutes

Ingredients:

1 tbsp canola oil

1 medium onion, finely chopped

2 large carrots, chopped

1 pound extra-lean ground beef

2 tbsp Worcestershire sauce

2 tbsp no-salt-added tomato paste

2 tsp dried mixed herbs

1 cup fat-free, reduced sodium beef broth

1 cup frozen peas

For the Topping:

2 pounds Yukon Gold potatoes, peeled and cut into 1-1 1/2-inch pieces

1/2 cup fat-free milk

1 tbsp light butter

Preparation:

In a large pot, heat canola oil on medium-low heat. Saute onions and carrots until softened. Turn up heat to medium-high and add beef; cook until no longer pink. Add Worcestershire sauce, tomato paste, herbs and broth. Reduce heat and simmer uncovered for 15 minutes. Add peas, then simmer 5 minutes more. Tip: If sauce seems too watery for your liking, combine 1 tsp of cornstarch into 1/8 cup of water and stir into beef mixture.

While sauce is simmering, bring a large pot of water to boil. Add potatoes, reduce heat to a simmer and cook until tender, about 15-20 minutes. Drain water. Add milk and light butter. Mash with a potato masher until smooth. Season if you like.

Pour sauce into an 11-inch by 7-inch baking dish and allow to cool slightly. Top with potato. Optional: sprinkle with 1/3 cup reduced-fat cheese. Bake in a preheated 400 degree oven for 20-25 minutes.

Per Serving (without cheese): Calories 322, Calories from Fat 67, Total Fat 7.6g (Sat 2.8g), Cholesterol 49mg, Sodium 260mg, Carbohydrate 41.2g, Fiber 5.7g, Protein 22.5g

Weekend Meals

Ahhh...Friday. Can the weekend be far behind? We still need to eat, so here are some more yummy recipes for your weekend. Enjoy!

STUFFED FRENCH TOAST WITH FRESH BERRY TOPPING

This comes from the Family Time emailing list. The direct link to this recipe is http://www.familytime.com/asp/ShowRecipe.asp?printMode=1&RecipeId=13713&. It starts off, "Your favorite strawberry preserves mixed with creamy ricotta cheese comprise the delectable filling in these French toast 'sandwiches'. Fresh berries and a dusting of powdered sugar top them off for an attractive and colorful presentation."

Prep. time: 15 minutes; Cooking time: 12 minutes; Serves: 6

Ingredients

2 cup fresh mixed berries*

2 tablespoons granulated sugar

2/3 cup low-fat ricotta cheese

1/4 cup strawberry preserves

3 large eggs

2/3 cup (5 fl. Oz. can) NESTLÉ ® Carnation ® Evaporated Fat Free Milk

2 tablespoons packed brown sugar

2 teaspoons vanilla, extract

12 (3/4 inch) slices French bread

2 tablespoons butter, or vegetable oil

1/4 cup powdered sugar

3/4 cup maple syrup, heated

Directions

Combine berries and granulated sugar in a small bowl. Combine ricotta cheese and strawberry preserves in another small bowl; mix well. Combine eggs, evaporated milk, brown sugar and vanilla in a pie plate or shallow pan; mix well.

Spread ricotta-preserve mixture evenly over half the bread slices. Top with remaining slices of bread to form sandwiches.

Heat butter or vegetable oil in a large, nonstick skillet or griddle over medium heat. Dip sandwiches in egg mixture, coating both sides. Cook on each side for about 2 minutes, or until golden brown.

Sprinkle with powdered sugar; top with berries. Serve with maple syrup, if desired.

*raspberries, blueberries, blackberries and/or halved strawberries

SOUTHERN-STYLE BREAD PUDDING

This one is from the Food Network's kitchens; the direct link to this yummy recipe is here.

Total Time: 3 hr 15 min; Prep: 45 min; Inactive: 1 hr 40 min; Cook: 50 min; Yield: 8 to 10 servings; Level: Easy

Ingredients

Bread Pudding:

4 tablespoons unsalted butter, softened

6 cups 1-inch cubes Italian bread

5 cups half-and-half

3/4 cup plus 2 tablespoons sugar

2 teaspoons vanilla extract

1 1/2 teaspoons ground cinnamon

1/4 teaspoon fine salt

4 large eggs, lightly beaten

Sauce:

2 cups raspberries (a few reserved for garnish)

2 cups sliced strawberries

1 tablespoon honey, plus more if desired

2 teaspoons fresh lime juice

Vanilla ice cream or whipped cream, for serving

Directions

For the bread pudding: Butter a 13-by-9-inch baking dish with 1 tablespoon butter. Put the bread cubes in the dish.

Whisk together the half-and-half, 3/4 cup of the sugar, vanilla, 1 teaspoon of the cinnamon, salt and eggs in a large bowl. Pour this mixture over the bread. Cover and refrigerate for 1 hour.

Preheat the oven to 325 degrees F. Melt the remaining 3 tablespoons butter in a microwave or on the stove and drizzle over the top of the bread pudding. Combine the remaining 2 tablespoons sugar and 1/2 teaspoon cinnamon and sprinkle over the top.

Place on the center rack in the oven. Bake until the edges start to rise, a knife inserted into the center comes out mostly clean and the pudding jiggles when shaken, 45 to 50 minutes. Cool on a rack 35 to 40 minutes before serving.

For the sauce: Puree the berries in food processor. Press through a fine-mesh strainer. Stir in the honey and lime juice. Taste and adjust with more honey if it's not sweet enough for you.

Serve the bread pudding with a drizzle of sauce. Garnish with additional berries and a scoop of vanilla ice cream or whipped cream.

GLUTEN-FREE BISCUITS WITH JAM

This is from Seattle's Macrina Bakery.

Ingredients

1 cup brown rice flour

1 cup tapioca flour

3/4 cup oat flour

1/2 cup sugar, divided

*1 1/2 teaspoons xanthan gum

1 tablespoon plus 1/2 teaspoon baking powder

1/2 teaspoon kosher salt

2 cups plus 2 tablespoons heavy cream, divided

1/2 cup good-quality jam or jelly

*Found in the specialty flour section of most food stores.

Preparation

Makes Eight 4-Inch Biscuits

Position a rack in the center of the oven and preheat to 350°F. Line a rimmed baking sheet with parchment paper.

Sift together the flours, 1/4 cup of sugar, xanthan gum, baking powder and salt in a medium bowl and whisk thoroughly to combine. Make a well in the center and pour in 2 cups of the cream. Working quickly and gently with a rubber spatula (overmixing can result in tough biscuits), fold the cream into the dry ingredients. This should take about 1 minute.

Sprinkle a work surface with brown rice flour. Turn the dough out and roll it into a 3-by-14-inch log. Divide the log in half, then cut each half into 4 pieces to make a total of 8 equal pieces. Form each piece into a roughly circle-shaped biscuit. Place the biscuits 2 inches apart on the prepared baking sheet. Brush the tops of the biscuits with the remaining 2 tablespoons of cream and sprinkle them with the remaining 1/4 cup of sugar. Bake for 25 to 30 minutes or until the biscuits are golden brown on top and bottom. Cool on the sheet for 15 minutes.

Using a teaspoon, scoop out a quarter-size piece from the center of each biscuit, digging about halfway down. Fill each indentation with about 1 tablespoon of the jam or jelly.

HEALTHY ONION RINGS

From Sandra Lee of the Food Network's Semi-Homemade Cooking. Sandra writes, "Extra crunchy onion rings with half the guilt!" Prep. time: 8 minutes; Cooking time: 30 minutes; Serves: Serves 4

Ingredients

Nonstick vegetable cooking spray, PAM®

1 large onion

1 1/4 cups Italian style bread crumbs, Progresso®

1/2 teaspoon minced fresh garlic, McCormick®

1 cup lowfat milk

1 cup all-purpose flour, Pillsbury®

3 large egg whites, beaten slightly

Directions

Preheat oven to 400 degrees. Spray 2 large cookie sheets with nonstick spray.

Cut onion into 1/2-inch-thick slices. Separate slices into rings.

In a small bowl, combine bread crumbs and garlic. Set aside. Place milk, flour, and egg whites into three separate small bowls.

Dip each onion ring into milk, flour, egg white, and bread crumbs (in that order). Place on prepared cookie sheets and bake for 20 minutes. Turn onion rings over and bake until golden brown, about 10 minutes longer.

OLIVE GARDEN'S CHOCOLATE LASAGNA RECIPE

I was on Olive Garden's emailing list for a while. This was one of the recipes on the list. The recipe starts with, "Layers of rich chocolate cake and sweet buttercream icing… no longer being served at Olive Garden, but you can still enjoy it at home!"

Ingredients:

Cake

6 cups cake flour

5 1/4 cups sugar

2 1/4 cups baking cocoa

2 tablespoons baking soda

4 1/2 cups milk

1 1/2 cup butter

12 large eggs

1 tablespoon vanilla extract

Butter Cream

2/3 cup water

4 tablespoons meringue powder

12 cups sifted confectioners’ sugar

1 1/4 cup shortening

3/4 teaspoon salt

1 teaspoon clear almond extract

1 teaspoon clear vanilla extract

1 teaspoon colorless butter flavoring

Directions:

Heat oven to 350 degrees F. Grease three 10-inch springform pans.

Cake:

In mixing bowl, stir together sifted cake flour, sugar, cocoa and baking soda. Add butter and mix well. Add milk, eggs and vanilla. Mix thoroughly. Pour about 5 cups of the cake batter into each prepared pan. Bake 40 to 50 minutes or until toothpick inserted in cake center comes out clean. Cool for 10 minutes before you remove the cake from the pan. Cool completely on a wire rack.

Butter Cream:

Combine water and meringue powder; whip at high speed until peaks form. Add 4 cups of sugar, one cup at a time, beating after each addition at low speed. Alternately add shortening and remainder of sugar. Add salt and flavorings; beat at low speed until smooth. Thin out 1/2 of the frosting with a little extra water. The thinned frosting is used as the filling between layers.

To Assemble:

Place one 10 inch cake on a large round plate or a large round cake platter. Spread 1/2 of the thinned frosting on top. (Only frost the top of the cake) Sprinkle very lightly with semi-sweet chocolate chips. (There are very few chips on this layer, usually only 1 or 2 per wedge, so sprinkle very very lightly).

Place the second cake on top of the first. Frost the top with the remaining thinned frosting. Sprinkle with semi-sweet chocolate chips. (You can be a bit more generous with this layer).

Place the third layer on top of the second. Frost the top with all of the Butter Cream that was not thinned. This is a thick layer of frosting so pile it on. Try to get the top as smooth as you can. Sprinkle with semi-sweet chocolate chips.

Cut the cake into wedges, as you would cut a pizza. Using chocolate syrup, create a design on your dessert plate. Place the wedge of chocolate lasagna at the 11 o’clock position on your dessert plate with the point facing down. (So that you can see some of the syrup design).

MACARONI AND CHEESE

This is from a really cool emailing list called Roadfood.com. Check it out! The recipe starts out, "The South is not unique in its love for macaroni and cheese, one of the true all-American comfort foods. At the Blue Willow Inn, it is one of the few items served every day, every meal." This one is from the Blue Willow Inn. Preparation Time: 10 minutes; Cook Time: 50 minutes; Servings: 6

Ingredients:

1 8-ounce package macaroni noodles

1 teaspoon vegetable shortening

1 cup grated cheddar cheese, divided

1/2 cup Cheese Whiz

3/4 cup milk

2 eggs, beaten

1 tablespoon mayonnaise

1/2 teaspoon prepared mustard

salt and pepper to taste

Directions: Cook macaroni according to package instructions, adding shortening to water. Do not overcook. Drain.

Preheat oven to 350 degrees.

Combine macaroni with all other ingredients, reserving 1/4 cup of the cheddar cheese. Bake uncovered in ungreased 9x12-inch casserole for 25-30 minutes. Remove from oven and top with reserved cheese. Return to oven only long enough for the cheese to melt.