Copycat Panera Macaroni and Cheese

There was a day in June that I decided to have a big barbecue dinner.  It was the day before school got out so I was feeling good.  Even though I actually hate BBQ, I planned to make ribs (I know) with my own barbecue sauce, mac and cheese, cheddar rosemary cornbread muffins, and salad with homemade dressing.  Be on the lookout for those recipes soon!  But today is your lucky day because I am starting off with the best recipe from the BBQ: macaroni and cheese.  And not just any mac and cheese, but a copycat recipe for the mac and cheese from Panera.

To be honest, I have never had the real Panera macaroni and cheese, but I have friends who swear it's the greatest thing on the planet.  It certainly looks great: the sauce is thick and white and creamy.  You've probably seen the pin on Pinterest, because I think everyone is obsessed with it and trying to make a copycat version at home these days!  That's where I found this recipe.

The recipe is fairly straight forward, and not unlike other macaroni and cheese recipes I have tried.  The sauce is made from milk, butter, cream and flour, with white cheddar and dry mustard.  But it definitely tastes amazing.  We devoured this at dinner and the leftovers were gone in days.  The next time you're craving something cheesy, this should probably be what you end up eating.

Recipe:

copycat Panera macaroni and cheese
from Shugary Sweets
serves 8

Ingredients:
1/4 cup unsalted butter
1/4 cup all-purpose flour
1 cup milk
2 cups heavy cream
2 cups shredded white cheddar
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon dry mustard
1 pound pasta, cooked

Instructions:

1) Cook pasta according to package directions while making the sauce.  Drain and set aside until ready to use.

2) In a large pot on medium high heat, add butter and heat until melted.  Whisk in the flour and cook for about 1 minutes.  Reduce heat to medium and add milk, heavy cream, salt, dry mustard, and pepper.  Continue whisking until it begins to bubble.  Reduce to low and add white cheddar.  Stir until melted.

3) Add cooked pasta, stirring until combined.  Remove from heat and allow to sit about 5 minutes to thicken.  Season with additional salt and pepper.

Vegetarian Bombay Bouse Tikka Masala

I have always loved Indian food for the smorgasbord of vegetarian recipes, the flavorful spices, and the fun-to-pronounce names (how fun is it to say tikka masala?!)  So when my friend Courtney spent a couple weeks in India back in June, I thought it was appropriate for me to make an Indian meal here at home to pay homage to her awesome trip with her mom :)

I was interested in this tikka masala because it is chock full of vegetables, ranging from protein-filled chickpeas to sweet potatoes and lovely little green peas.  Then there are five super flavorful spices including cardamom and garam masala, coconut milk, and lots of fresh cilantro.  Mmmmm!  Serve the whole thing over rice and you're basically touring India with Courtney and her mom.  I've never been to India, or even to the Bombay House for that matter, but I can pretend with this tikka masala.

My family was skeptical but everyone loved this dish.  The leftovers heated up really well, too.  Definitely a great Indian recipe.  In fact, I am looking longingly at my pictures and wishing I had some for lunch today.

A couple notes: this recipe calls for a jalapeño, which I left out of the sauce, as well as a white sweet potato.  I have no clue what that is, and I certainly couldn't find them at Market Basket, so I just used a white potato and it worked perfectly.

Recipe:

vegetaian Bombay House tikka masala

from Oh Sweet Basil

serves 4 - 6

Ingredients:

2 sweet potatoes, peeled and chopped

1 potato, peeled and chopped

1 tablespoon olive oil

kosher salt

pepper

1 can chickpeas, drained and rinsed

1 cup sweet peas

for sauce:

3 cloves garlic, minced

1 1/2 tablespoons butter

2 teaspoons ground coriander

1 teaspoon cumin

1 teaspoon garam masala

1 teaspoon smoked paprika

1/4 teaspoon ground ginger

1/4 teaspoon kosher salt

1 14.5-ounce can tomato sauce

1/2 cup coconut milk

3/4 cup heavy cream

1/4 cup cilantro, chopped

Instructions:

1) Heat the oven to 425 degrees.  Pour the olive oil over a cookie sheet and toss all of the potatoes in it.  Top with a few pinches of kosher salt and pepper.  Roast for 15 - 25 minutes, tossing halfway through, until tender and golden.  The potatoes should be slightly dried as well, not soggy.  The last 5 minutes, add the chickpeas to heat them up.  Set aside.

2) Meanwhile, in a large skillet with high sides over medium heat, melt the butter and add the garlic.  Stir for 30 seconds and then add the seasonings.  Cook for additional 30 - 60 seconds or until fragrant.  This is blooming the seasoning and bringing out more flavor.  Add the tomato sauce and simmer for 10 - 15 minutes or until thick.  Add the coconut milk and heavy cream.  Whisk to combine and simmer for 5 minutes, then add the veggies and peas and cook an additional 10 minutes.  Serve over white rice with cilantro.

Lunch Lady Brownies

Remember school lunch when you were a kid?  It's much different now.  Like, when I was in school, there weren't a bunch of choices ranging from healthy to not so much.  Today's kids get to choose between pizza, smoothies, salads (2 kids in the history of my classroom, ever), sandwiches, cereal, and a daily special.  It's like going out to eat with that kind of menu every lunch!  When I was a kid, if you bought lunch, you got whatever was being served that day.  No "do you want apples or raisins?  Cheese on the chili or on the side?"  You got what was served.  And, if you were super lucky, what was served came with lunch lady brownies on the side.

You know the brownies I am talking about.  They are chewy and rich and fudgy, and then there's chocolate frosting poured on top while they are still warm.  Even better news: they are quick and easy.  The brownies themselves are only made with 6 ingredients, and you only use one bowl.  They're basically the perfect recipe to bring to a family party, like I did, or to make and devour by yourself; I won't tell on you.  You might want to serve them with ice cream just because you can.  You're not a kid anymore - you can have brownies and ice cream for dinner.

Recipe:

lunch lady brownies
from Life in the Lighthouse
yields 12 large or 24 small brownies

Ingredients:
1 cup butter, melted
1/2 cup unsweetened cocoa powder
2 cups all-purpose flour
2 cups granulated sugar
4 large eggs
4 teaspoons vanilla extract
for chocolate frosting:
1/4 cup butter, softened
1/4 cup milk
1/4 cup unsweetened cocoa powder
3 cups powdered sugar

Instructions:

1) Preheat oven to 350.  Line a 9x13-inch baking dish with foil and spray foil with non-stick spray.  Set aside.

2) In the bowl of an electric stand mixer, add the melted butter and cocoa powder.  Using the paddle attachment, blend until smooth.

3) Add the flour and sugar.  Beat together and then add eggs and vanilla.  Mix until just combined.  Do not overtax.  Batter will be thick.

4) Pour batter into prepared baking dish and spread out evenly.  Bake 25 - 30 minutes or until toothpick inserted in venter comes out clean.  remove brownies from oven and let stand 15 minutes before frosting.  You want the brownies still warm when you frost them!

5) While brownies are cooling, beat together all the frosting ingredients until smooth.  Pour and spread over warm brownies.  Let cool completely before cutting and serving.

Soft Peanut Butter Cookies

Sorry for the hiatus there.  I went on a spontaneous cross-country road trip to help my friend Courtney move home to MA.  It was definitely what I needed, but kept me away from wifi and recipes for about a week!

You'll forgive me as soon as you try these soft peanut butter cookies.  They are soft and chewy on the inside, with a great crust on the outside from rolling the dough balls in granulated sugar before baking.  They were easy to put together and were devoured almost immediately before they even got a chance to cool down!  If you're a peanut butter cookie fan (and who isn't?), then this is a must-make.

Recipe:

soft peanut butter cookies
from Two Peas and Their Pod
yield 2 dozen cookies

Ingredients:
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, room temperature
1/2 cup creamy peanut butter
1/2 cup light brown sugar
1/2 cup granulated sugar plus extra for rolling
1 large egg
1 teaspoon vanilla extract

Instructions:

1) Preheat oven to 35 degrees.  Line a baking sheet with a Silpat or parchment paper and set aside.

2) In a medium bowl, whisk together flour, baking soda, baking powder, and salt.  Set aside.

3) Using a stand mixer, cream the butter and peanut butter together until combined.  Add the sugars and beat until creamy and smooth, about 3 minutes.  Add in the egg and vanilla extract.  Mix until combined.

4) With the mixer on low, slowly add in the dry ingredients.  Mix until just combined.

5) Take about 2 tablespoons of dough and form a cookie dough ball.  Roll in granulated sugar.  Place cookies on prepared baking sheet, about 2 inches apart.

6) Bake the cookies for 9 - 10 minutes or until golden at the edges and just set.  Don't over bake - the cookies will set up as they cool.  Remove pan from the oven and let cookies cool on the baking sheet for 4 - 5 minutes.  Transfer to a cooling rack to cool completely.

Crispy Coconut Lime Baked Cauliflower Tacos

I have long been a believer in the power of cauliflower.  In my opinion, it was underrated for many years, but it's making a comeback.  People are all about cauliflower pizza crust and buffalo cauliflower (both of which are on my list of things to try), and I have been to a restaurant that served baked cauliflower heads that look amazing.  And, of course, there's my old favorite (and Kenzie's!), the pulled cauliflower BBQ sandwiches.  Clearly I was very intrigued when I found this recipe: cauliflower that is breaded in panko and coconut, and baked to a crispy golden perfection that looks a hell of a lot like fried fish!  Then there is an exquisite sweet and sour slaw, and you toss it all into a taco with sour cream.  I know you may be skeptical, because my whole family was, but read on.  And check out these pictures.  And admit that even though you doubt me, you have to admit that they look pretty good.

The secret is cutting the cauliflower into long thin strips that look like fish.  And the other secret is dunking it into coconut milk and lime juice and zest before breading it in panko, cornmeal, smoked paprika, cumin, garlic powder, and turmeric (the turmeric adds a good yellow color).  So, secrets divulged.  The sweet and sour slaw is not to be missed either: red and green cabbage and carrots flavored with lime juice, vinegar, and maple syrup.

The send result?  Gorgeous looking tacos that could trick people into thinking they are about to eat fish tacos, but are tasty enough so that they won't be pissed when they realize it's actually cauliflower.  Kenzie was very pleasantly surprised, and we invited her friend Sue and my aunt Susie over to partake as well, and they both agreed that they were delicious.  That's 4 happy cauliflower taco eaters, including me, so you don't just have to take my word for it.  If you're in the mood to try something new for meatless Monday, please give this a try.  The flavors and textures are incredible for something so healthy!

The creator of this recipe has asked that I not write out the recipe here, but direct people to her blog.  See below for the link!

Recipe:

crispy coconut lime baked cauliflower tacos
from Veggie Inspired Journey

Pasta Salad with Roasted Tomatoes

Thinking about this salad still makes me laugh.  While I thought it was pretty delicious, I will be honest with you and share the following text conversation I had with Kenzie about it:

So clearly this pasta salad isn't for everyone.  But truly I don't understand why!  The roasted tomatoes in this salad are incredible, and please do not skip the step of roasting them yourself.  They are still juicy and incredibly sweet, and definitely the best part of the salad.  But there are also crunchy toasted pine nuts (which Kenzie hates apparently, who knew?), salty olives, fresh basil, and the salty salad cheese of your choice (I used feta).  You also make your own oregano salad dressing for it, which I will admit was a tiny bit strong (maybe a little too much lemon and vinegar for my liking), but still flavorful and delicious nevertheless.

If you try this recipe out, please let me know how it goes.  It was split here between Kenz and I, and I'd love for someone to break the tie.  Has there ever been a recipe like that in your house, where one person loves it and someone else thinks it's "honestly disgusting?" :)

Recipe:

pasta salad with roasted tomatoes
from Smitten Kitchen
serves 8

Ingredients:
for roasted tomatoes:
4 cups grape tomatoes
olive oil
salt
for oregano dressing:
1 big or 2 small cloves garlic
1 1/2 tablespoons dried oregano
1 1/4 teaspoons kosher salt, plus more to taste
freshly ground black pepper
3 tablespoons lemon juice
3 tablespoons red or white wine vinegar
1/3 cup olive oil
for salad:
1 pound dried pasta, cooked until 1 - 2 minutes before doneness and drained
6 ounces crumbles salty cheese, such as ricotta salt, feta, quest fresco, etc.
1/2 cup pine nuts, well-toasted and cooled
1/2 cup pitted and rough-chopped olives of your choice (I used kalamata)
salt and pepper
handful fresh basil leaves, roughly chopped

Instructions:

1) Roast tomatoes.  Heat oven to 300 degrees.  Cover 1 to 2 baking sheets with parchment paper or a nonstick baking mat.  Cut each small tomato in half lengthwise and arrange cut side up in a single layer on prepared sheets.  Drizzle lightly with olive oil and sprinkle with salt.  Bake in oven for approximately 90 minutes, until somewhat shriveled and dry to the touch, but not fully dehydrated.  Set aside until needed, letting them cool.  Note: if your pine nuts aren't toasted yet, you can place them in the oven for the last 10 minutes, shaking them once or twice for even coloring.  Let cool as well before using.

2) Make dressing: roughly chop the garlic on a cutting board, then add oregano, salt and a few grinds of black pepper.  Mince the mixture with your knife until it's a grainy herb paste.  Transfer to a small bowl, whisk in lemon juice and vinegar, then slowly drizzle in oil, whisking the whole time.  Taste and adjust as needed.

3) Assemble salad: in a giant bowl, place drained pasta, roasted tomatoes, cheese, pine nuts, and olives, and toss gently to combine.  Add dressing to taste, along with any extra salt and pepper needed.  Finish with basil.  Salad can be eaten right away, but will keep in the fridge up to 3 days.

Grilled Flank Steak with Chimichurri

If you live in or anywhere new Newburyport, MA, promise me that you will go to Lexie's.  It's a burger place, and I know it's shocking that I am suggesting that you visit a burger place, but it's true.  They have something for everyone, even your favorite vegetarian.  There are regular beef burgers, chicken burgers, and super delicious and perfectly cooked bean burgers.  There are lots of really cool toppings for whatever type of patty you choose, and also amazing french fries that can come topped with said toppings or just enjoyed on their own.  As far as drinks, you can go with a beer or a milk shake, but you are making a huge life mistake if you don't try the cucumber mint lemonade, which is the most amazing drink I ever had in my life.

Focus.  So, my favorite meal there (we go as frequently as possible) is the Green Lantern on a bean burger.  The crispy-on-the-outside, soft-on-the-inside burger is topped with cheddar cheese, tomato, avocado, and chimichurri sauce.  I had no idea what this sauce was, actually, and I had to google it sitting in the restaurant.  Once I saw the ingredients are mainly a little vinegar and a lot of fresh herbs, I was intrigued. Now I have never ordered anything different there, and I am officially obsessed with chimichurri.

The good news is that, even if you aren't in Newburyport right now, I am going to give you a way to enjoy chimichurri in the comfort on your own home.  As soon as I saw this steak recipe, I knew I had to try it, even though I clearly don't eat steak.  I was just excited to make my own chimichurri!  Nick took care of the steak part while I worked on the sauce, and when he took it off the grill, the sauce was ready for topping.  And, oh the sauce.  Unlike Lexie's, it isn't pureed together, which part of me liked and part of me didn't, so I might play around with that.  But I threw some of the sauce on a veggie burger and was ecstatic.  The fresh parsley and cilantro, the red onion, the garlic, the apple cider vinegar... this sauce packs a big flavor punch and makes whatever you are eating under it more amazing.  If only for the sauce, you've got to try this recipe.

Recipe:

grilled flank steak with chimichurri
from Skinny Taste
serves 6

Ingredients:
1 1/2 pounds flank steak
1 teaspoon garlic powder
3/4 teaspoon ground cumin
1/2 teaspoon dried oregano
fresh ground pepper
1 1/4 teaspoon kosher salt

for chimichurri sauce:
2 packed tablespoons parsley, finely chopped
2 packed tablespoons chopped cilantro
2 tablespoons red onion, finely chopped
1 clove garlic, minced
2 tablespoons extra virgin olive oil
2 tablespoons apple cider vinegar
1 tablespoon water
1/4 teaspoon kosher salt
1/8 teaspoon fresh black pepper
1/8 teaspoon crushed red pepper flakes, or more to taste

Instructions:

1) Using a sharp knife, lightly score the steak about 1/8 inch deep on both sides in a crisscross pattern at 1/2 inch intervals.  In a small bowl combine the cumin, garlic powder, oregano, freshly ground pepper and kosher salt.  Season both sides of the steak with spice mix.

2) For the chimchurri, combine the red onion, vinegar, salt and olive oil and let it sit for about 5 minutes.  Add the remaining ingredients.  Mix all ingredients together.  Note: this tastes best when the onions have been chopped by hand rather than in a food processor.

3) Prepare the grill on high heat.  Grill the steaks to desired doneness, about 3 to 4 minutes per side for medium-rare, turning steaks 1/4 turn after 1  1/2 minutes to form crisscross grill marks if desired.  Transfer steaks to cutting board; let rest 5 minutes.  Thinly slice steaks across grain.  Transfer to platter and top with chimichurri sauce.

Baked Pasta with Spinach and Ricotta

My family loves stuffed shells, but sometimes I don't have the time or the desire to cook the shells, make the filling, stuff them, and bake them.  There are occasions when I just want to throw everything together and bake it all!  And so, enter baked pasta with spinach and ricotta.  It's a genius idea: all the components of stuffed shells, conglomerated into a casserole.  Quick (be ready to eat in under an hour, and that includes 35 minutes of baking), easy, and so good.

The ingredients are very similar to my mom's beloved spinach and ricotta stuffed shells.  There is obviously spinach and ricotta, along with parmesan, garlic, marinara sauce and shredded mozzarella. Plus, I love when dishes like this have a pinch of nutmeg to add a hint of flavor to the filling, along with dried basil and even a tiny bit of crushed red pepper.  Oh yes.

Helpful hint?  This casserole can be made ahead of time and baked later (I think this would be a perfect recipe to make and take to a friend in need - hearty, delicious, and who doesn't like pasta?).  It also freezes well after you bake.  Enjoy.

Recipe:

baked pasta with spinach and ricotta
from Two Peas and Their Pod
serves 8

Ingredients:
12 ounces pasta (I used the whole 16 ounces)
1 1/2 cups ricotta cheese
1/4 cup Parmesan cheese
1 large egg
1 clove garlic
10 ounce package frozen chopped spinach, thawed and squeezed of excess liquid
pinch of nutmeg
1/4 teaspoon dried basil
1/8 teaspoon crushed red pepper
salt and black pepper, to taste
4 cups marinara sauce
2 cups shredded mozzarella cheese

Instructions:

1) Preheat the oven to 350 degrees.  Spray a 9x13 baking dish with cooking spray.  Set aside.  Cook the pasta according to instructions for al dente, about 7 minutes.  Drain and set aside.

2) In a medium bowl, combine the ricotta, parmesan, and egg.  Stir until smooth.  Add the garlic, spinach, nutmeg, dried basil, crushed red pepper, and salt and pepper.

3) Put half of the pasta into the prepared baking dish and top with half of the marinara sauce.  Spoon the spinach ricotta mixture on top of the sauce in an even layer.  Sprinkle half of the mozzarella cheese over the mixture.  Cover with the remaining pasta and the remaining sauce.  Top with the remaining mozzarella cheese.

4) Cover with foil and bake for 25 minutes.  Remove foil and bake for an additional 5 - 10 minutes or until the mozzarella is melted and the edges are lightly browned.  Serve warm.

Potato Soup

Last month, my mom and sister both came down with the stomach bug.  It wasn't pretty.  Mom was sick for almost a week and Kenzie for a few days.  By the time they were both feeling up to eating again, I was ready with a new recipe: potato soup.  They wanted something slightly bland but still tasty, easy to digest but heart and filling too.  This recipe checked all those boxes.  Plus, it's Pioneer Woman, so it couldn't go wrong.  And she calls it Perfect Potato Soup.  How's that for a name?

Like all good potato soups, this one has a base of potatoes but also carrots, onions and celery.  There's milk and heavy cream in there too, but I changed out the cream for Greek yogurt just to make it a little less rich for the recovering sickies.  The secret spice ingredient is Cajun spice.  I know, I wasn't expecting that either, but it gives the soup a subtle heat and a lot of flavor.  Don't skip it - it wasn't too spicy for any of us, and I hate spice and they were vomiting days earlier, so you'll have to take our advice!

The other thing I really liked about the soup is that you don't blend all of it so it still has some texture.  Totally pureed soups aren't my favorites, and this one still has some nice chunks of veggies in there to sink your teeth into!

The soup gets topped with parsley, cheese and bacon.  I left the bacon and cheese out and was happy enough with the fresh taste of the parsley.  My family topped theirs happily with bacon as well and were very pleased with their dinner.  This soup reheated wonderfully and was a good go-to for lunches.  I know it's 90 degrees out there and you aren't thinking "soup" today, but the next time you put a sweatshirt on, keep this soup in mind.

Recipe:

potato soup
from the Pioneer Woman
yield 12 servings

Ingredients:
6 slices thin bacon, cut into 1-inch pieces
1 whole medium onion, diced
3 whole carrots, scrubbed clean and diced
3 stalks celery, diced
6 whole small russet potatoes, peeled and diced
8 cups low sodium chicken or vegetable broth
3 tablespoons all-purpose flour
1 cup milk
1/2 cup heavy cream
1/2 teaspoon salt, more to taste
black pepper to taste
1/2 teaspoon Cajun spice mix
1 teaspoon minced fresh parsley
1 cup grated cheese of your choice

Instructions:

1) Add bacon pieces to a soup pot over medium heat and cook bacon until crisp and gat is rendered.  Remove the bacon form the pot and set it aside.  Pour off most of the grease, but do not clean the pot.

2) Return the pot to medium-high heat and add the onions, carrots and celery.  Stir and cook for 2 minutes or so, then add the diced potatoes.  Cook for 5 minutes, seasoning with salt, pepper, and Cajun spice.

3) Pour in the broth and bring it to a gentle boil.  Cook for 10 minutes, or until the potatoes are starting to get tender.  Whisk together the flour and milk, then pour into the soup and allow it to cook for another 5 minutes.

4) Remove half to 2/3 of the soup and blend in batched in a blender/food processor until completely smooth, using caution.  Pour it back into the soup pot and stir to combine.  Let it heat back up as you taste for seasonings, adding more of what it needs.  Stir in cream, then stir in parsley, reserving a little for garnish.

5) Serve in bowls garnished with parsley, grated cheese and crisp bacon pieces.

Banana Pancakes

"Makin' banana pancakes, pretend that it's the weekend now..."

Admit it, any time you hear the words "banana pancakes," you start singing the Jack Johnson song.  Since I was at his concert 5 years ago yesterday, it seems appropriate to be sharing a banana pancake recipe with you today!

Now, I know: banana pancakes aren't that earth-shattering, and who needs a recipe for it?  Just believe me that this isn't your normal pancake batter with banana slices tossed on top.  My mom is a big fan of bananas and pancakes, but with that said, she doesn't like "big chunks of banana" in the pancakes.  Confusing, I know.  But that's what makes this recipe so smart.  Rather than slicing bananas and adding them to the pancakes as they cook, this batter has mashed banana added to it.  Genius.  You get the flavor of banana without the mushy chunks.  Since the weekend starts tomorrow, maybe you'll have the time to put on some Jack Johnson and make banana pancakes.  If you want to top yours with sliced banana - and/or walnuts and/or whipped cream - I say go for it.  Just promise you won't use a box mix okay!?  This is only 2 steps and the results are glorious.

Recipe:

banana pancakes
from Annie's Eats
makes 8 pancakes

Ingredients:
4 tablespoons unsalted butter, plus additional for greasing the pan
1 1/2 cups all-purpose flour
2 tablespoons sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1 small ripe banana, mashed
1 cup milk
2 large eggs
1/2 teaspoon vanilla extract
additional banana slices for serving
maple syrup, whipped cream, walnuts, etc. for serving

Instructions:
1) Preheat the oven to 200 degrees.  Melt the butter in a microwave-safe bowl; set aside to cool slightly.  In a medium bowl, combine the flour, sugar, baking powder, and salt.  Whisk together to combine.  In another bowl, combine the mashed banana, milk, eggs, and vanilla. and whisk to blend.  Add the melted butter and the banana mixture to the bowl with dry ingredients and mix gently with a rubber spatula until just blended (the batter will be slightly lumpy).

2) Heat a skillet or griddle over medium heat.  Grease lightly with butter.  Drop the batter in 1/3 cup portions onto the heated cooking surface.  Cook until a few bubbles form in the top surface and the bottom is golden brown, about 2 minutes.  Carefully flip the pancake over and cook on the remaining side until golden brown, 1 - 2 minutes more.  Transfer finished pancakes to a plate in the warm oven while you use the remaining batter, regressing the pan as needed.  Serve warm with maple syrup and sliced bananas as desired.

Italian Crescent Ring

About a month or so ago, my mom went to the beach for the weekend with Kenzie and Nick.  Rachel and I were going to join them after we got out of work, but before that could happen, Mom came down with a stomach bug.  They had to wait out the sickness before coming home, and we never ended up going up.  This resulted in leftover food that they had purchased expecting us to be spending the whole weekend at the beach house.  This leftover food included lots of cold cuts.  Before it could go bad, I decided to try out this recipe for dinner one night.  I had seen Italian crescent rings on Pinterest, and I was interested because I had made a breakfast crescent wreath before and thought it was simply a genius idea: use a can of refrigerated crescent dough, fill it with delicious things, and bake it.  It's like a cooler, much easier version of a calzone.

This Italian crescent ring is a riff on the Italian sub.  There's sliced salami, ham and capocollo, along with provolone cheese.  Then you spice things up with roasted red peppers and hot pepper rings.

Obviously with the plethora of meat, I didn't participate in the devouring of this crescent ring, but my family loved it.  Then I brought the leftovers to work and shared them with my coworkers, who ate it both hot and cold and all agreed that it was great.  If you want to take your Italian sub to the next level, this might be the recipe for you!

Recipe:

Italian crescent ring
from Pillsbury

Ingredients:
2 cans (8 ounces each) refrigerated crescent dinner rolls
1/2 cup well drained jarred roasted red peppers
8 slices provolone cheese, halved
1/3 pound deli sliced hot salami
1/4 pound deli sliced ham
1/4 pound deli sliced capocollo
1/2 cup well drained jarred hot pepper rings

Instructions:

1) Heat oven to 375 degrees.  Unroll both cans of dough; separate into 0 rectangles.  On engrossed 12-inch pizza pan, arrange rectangles in a ring so the short sides of the rectangles form a circle in the center.  The dough will overlap; half of each rectangle will hang of the edge of the pan.  Dough ring should look like a sun.

2) Spread roasted red bell peppers toward center of ring on bottom halves of rectangles.  Top with half of the cheese.  Layer salami, ham and capocollo slices over cheese.  Arrange pepper rings over top.  Cover with remaining half of cheese.

3) Bring each dough rectangle hanging over side of pan up and over stacked filling, tucking dough under bottom layer of dough to secure it.  Repeat around sandwich until entire filling is enclosed (some filling might show a little).  Sprinkle with black pepper.

4) Bake 18 - 22 minutes or until dough is golden brown and thoroughly baked.  Cool 5 - 10 minutes before cutting into serving slices.

Thai Fried Quinoa

I love cooking with quinoa, and one of my favorite recipes is my old standby, quinoa fried rice, which is basically fried rice with quinoa instead of rice.  It has onions and peas and carrots and scrambled egg, and is flavored with ginger, soy and teriyaki sauces,  and sesame oil.  Amazing, right?  But I am always on the lookout for new quinoa dishes, with a particular penchant for quinoa fried rice.  I had tried two different recipes up till this point, but when I found this recipe, I knew I had to make it.  This is fried quinoa but with a Thai twist, including peanuts and pineapple!

Some of the components of this recipe are the same as my favorite one, including peas, scrambled egg and ginger.  But otherwise, this one has a totally different vibe.  The quinoa is cooked in both chicken broth and coconut milk to give it a coconutty taste, and like I said, the pineapple bits are a unique and pretty delicious addition.  There's also cilantro and scallions to spice things up.  The sauce is made by combining lime juice and soy sauce.  I think I would double the sauce next time I try this out, because it was super tasty but kind of got lost in all that quinoa-y goodness.  And don't skip the chopped peanuts - they give such a great crunch to the dish!

Recipe:

Thai fried quinoa
from Iowa Girl Eats
serves 4

Ingredients:
1 cup quinoa, rinsed and drained
1 cup lite coconut milk
1 cup chicken broth
2 green onions, chopped
1 tablespoon microplaned or minced ginger
2 teaspoons minced garlic
1 cup frozen peas
1 8-ounce can pineapple tidbits, drained
1/4 cup cilantro, chopped
2 eggs
2 tablespoons soy sauce
juice of 1/2 lime
1/3 cup chopped peanuts

Instructions:

1) Place rinsed quinoa in a saucepan over high heat.  Add coconut milk and chicken broth, then bring to a boil.  Once boiling, place a lid on top, turn the heat down to medium-low, and cook until all the liquid has been absorbed and quinoa is tender, about 15 - 20 minutes.

2) Meanwhile, heat a large wok or skillet over medium-high heat and spray with nonstick spray.  Add green onions, ginger, and garlic and cook for 2 minute, stirring constantly so as not to burn the garlic.

3) Add peas, pineapple tidbits, and cilantro, and cook for 1 additional minute.

4) Push the ingredients to the sides of the wok to create a clear space in the center.  Whisk the eggs together in a small bowl, then pour into the wok.  Stir with a spatula until the eggs are scrambled, then stir to combine with the rest of the ingredients.

5) Add the cooked quinoa, soy sauce, and lime juice to the wok, and stir to combine.  Cook for an additional minute or two, until the quinoa begins to crisp up.  Steve with chopped peanuts on top.

Black Bean Baked Empanadas and Spanish Rice

Yeah, I'm the kind of cook that enjoys the cooking process.  But even I like some shortcuts every now and then!  And this was one of those nights.  I wanted empanadas but I didn't want to make my own dough, and you know what?  That is okay sometimes!  So bring on the refrigerated pie dough and expect dinner within the hour.  And don't feel too bad about the shortcut (I do sometimes) because you are making Spanish rice from scratch.  Boxed mixes of anything just aren't good (except Ramen noodles and Oodles of Noodles, which are clearly always acceptable).

These empanadas are delicious.  They are filled with corn, black beans, jalapeño, salsa, and monterey jack cheese, and spiced with cumin, lime juice and fresh cilantro.  The pie dough works perfectly and is flaky and buttery!  Next time I will leave out the jalapeño, but that's just me (and my family.  We are big babies. Dousing the empanadas in sour cream helped though!)

Then there's the rice - don't skip it - which is cooked in stewed tomatoes and chicken stock, and flavored with chili powder, oregano, garlic salt and cumin.  Super tasty and so much better than any box mix of Spanish rice.  It will make you feel better about yourself for taking the pie dough shortcut :)

Recipe:

black bean baked empanadas and Spanish rice
from Hip 2 Save
serves 4

Ingredients:
for the rice:
1 15-ounce can stewed tomatoes
1 1/2 cups chicken or vegetable stock
1 1/4 cups rice
1 tablespoon butter
2 teaspoons chili powder
3/4 teaspoon oregano
1/2 teaspoon garlic salt
1 teaspoon cumin
for the empanadas:
1/4 cup canned or frozen sweet corn
1 jalapeno pepper, seeded and diced
1/2 cup black beans, rinsed
1/4 cup salsa
1 teaspoon cumin
salt and pepper to taste
1/2 lime, juiced
1/4 cup cilantro
1 package (14.1 ounce) refrigerated pie pastry
1/2 cup monterey jack cheese, shredded

Instructions:

1) Cook the rice: mash tomatoes with a potato masher or fork. In a medium saucepan, combine all ingredients and bring to a boil.  Reduce heat to low.  Cover and simmer 30 minutes or until rice is done.

2) Meanwhile, make the empanadas.  In a large bowl, mix corn, jalapeños, black beans, salsa, cumin, lime juice, and cilantro. Set aside.  Unroll pie pastry on floured surface.  Use a 4-inch wide cup or round cookie cutter to cut circles from the dough.  Roll out scrap pieces of dough for more circles to make about 20 in total.  You may have some of the filling left; reserve it to serve on the side.

3) Place bean mixture and a pinch of cheese on each circle.  Fold over and use a fork to press down and seal edges.

4) Lay each empanada on a parchment paper-lined baking sheet and bake in a 450 degree oven for about 12 minutes until browned.  Serve with remaining corn and black bean salsa.

Black Bean Roasted Poblano Enchiladas

I'm back from vacation!  Did you miss me?  All things considered, it was a pretty good week.  Life is still not the way I want it to be, but it was nice to be at the ocean.  What's that saying about everything being cured by salt water - tears or the ocean?  Or both?

Anyway, speaking of things not being the way you want... let's talk about these enchiladas.  I was so excited to make them because I recently (this year) learned that I do not hate poblano peppers (thanks to these stuffed poblanos and this slow cooker quinoa white chili with roasted poblanos).  I'm not scared of them anymore; they aren't the spicy little demons I imagined them to be.  These enchiladas match roasted poblanos and black beans with a tomatillo sauce.  Plus, monterey jack cheese.  Enough said, right?

The problems started right away.  First the grocery store didn't have tomatillos, either canned like the recipe calls for or even fresh.  Since I couldn't make my own tomatillo sauce, I bought a jar of it, and while I didn't like skipping that step, it certainly made dinner come together much more quickly.

Then, I found out the broiler didn't work.  So the charred poblanos were more like baked poblanos.  Not the end of the world, but annoying.

The final result definitely had potential.  The cheesy, beany filling is hearty and has great texture thanks to half of the beans getting mashed and the other half being left intact.  Flavored with onion, garlic, chili powder, cumin and coriander, they have great taste.

But there's bad news.  The tomatillo sauce I bought was so spicy that it practically rendered the meal inedible.  Even Nick agreed it was insanely spicy, and my mom said it was the spiciest thing she ever ate.  Our mouths were on fire despite covering the enchiladas with sour cream (which helped a little bit).  The worst part was that we all thought the enchiladas had great flavor, but it was hard to appreciate it when your tongue felt raw.   My advice?  Don't give up on these enchiladas, because I haven't.  I will definitely try again and I will make my own sauce.  I will not use a jar of lava, which is apparently what I used this time.  Another example of the power of making things from scratch!

Recipe:

black bean roasted poblano enchiladas
from Annie's Eats
yield 8 servings

Ingredients:
4 poblano chiles
2 13-ounce cans tomatillos, drained
2 onions, finely chopped, divided
1 cup fresh cilantro leaves, divided
1/3 cup vegetable broth
1/4 cup heavy cream
2 tablespoons olive oil, divided
5 cloves garlic, divided
1 tablespoon freshly squeezed lime juice
1 teaspoon sugar
1 teaspoon kosher salt, plus more as needed
freshly ground black pepper
1 1/2 cups cooked black beans (1 15-ounce can), rinsed
1 teaspoon chili powder
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
8 ounces monterey jack cheese, shredded and divided
8 - 10 7-8-inch flour tortillas

Instructions:

1) Preheat the broiler with an oven rack 6 inches from the heating element.  Place the poblanos on a foil-lined baking sheet.  Place under the broiler and cook, turning as needed, until the skins are blackened and blistered on all sides.  Remove from the oven, transfer to a medium bowl, and cover.  Let stand for at least 15 minutes.  Once cool enough to handle, peel away the skins and discard.  Seed and chop the peppers.  Reduce the oven temperature to 400 degrees.

2) In the bowl of a food processor, combine the tomatillos, half of the onion, half of the cilantro, broth, cream, half the olive oil, 3 whole garlic cloves (peeled), lime juice, sugar, and salt.  Process until smooth, about 2 minutes.  Adjust seasoning with pepper if needed.

3) In a bowl, mash half of the beans with forks or a potato masher until mostly smooth.  Heat the remaining tablespoon of the oil in a  large skillet over medium heat.  Add the remaining onion and cook until softened and lightly browned, about 5 - 7 minutes.  Stir in the remaining 2 cloves of garlic, minced or pressed, chili powder, coriander, and cumin, and cook until fragrant, until 30 seconds.  Stir in the chopped poblanos, mashed beans, and remaining whole beans.  Cook until warmed through, about 2 minutes.  Season with salt and pepper to taste.

4) Transfer the bean mixture to a large bowl.  Mix in 1 cup of the cheese, 1/2 cup of the tomatillo sauce, and the remaining 1/2 cup cilantro.  Season with salt and pepper to taste.  Spread 1/2 cup of the tomatillo sauce over the bottom of a 9x13-inch baking dish.  Stack the tortillas on a plate, cover with a damp dish towel, and microwave 30 - 60 seconds, until warm and pliable.

5) With one tortilla at a time, fill with about 1/3 cup filling down the center.  Roll up the tortilla tightly around the filling and place in the baking dish, seam side down.  Repeat with the remaining tortillas until the filling is used up.  Pour the remaining sauce over the top of the enchiladas.  Sprinkle the remaining 1 cup of cheese over the top.  Cover the dish with lightly greased foil and bake until the enchiladas are heated through, about 25 minutes.  Let cool 5 minutes before serving.