Mac 'N Cheese, Please!

To all my readers, I have been absent from my writing for over a month, and to apologize I have one of the simplest, yummiest, All-American foods for you! Today, being Memorial Day, many of us gather together to celebrate and remember the men and women who risked their lives for The United States of America. We celebrate the holiday with parades dedicated to our troops, moments of silence, The National Anthem and then many of us come together for an All-American feast of hot dogs and hamburgers smothered in Heinz Ketchup, pasta and fruit salads, apple pies, and so much more.

Almost every year, at any U.S. holiday, whether it be Memorial Day, Fourth of July, or Labor Day, someone always brings Mac 'N Cheese. A childhood favorite for most, it has become a posh and high end side dish at many famous restaurants, especially when made with gourmet cheeses. Restaurants in New York City such as Blue Smoke ($8), DuMont ($15), and in Chicago, Rockit Bar and Grill ($15), Wilde ($14), just to name a few, have top-rated Mac 'N Cheese! So here's a simple, basic recipe to get you started on creating your own 5 Star Mac 'N Cheese.

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Grilled Avocado, Cheese, and Tomato

I love grilled cheese. It is so simple, yet so good. However, it is not always the healthiest choice for a Saturday lunch. With an avocado on hand, getting a bit too ripe, and a tomato almost past its 'good' stage, I decided to kick up the grilled cheese sandwich. I have posted my grilled cheese recipe, along with it's nutritional information (from CalorieCount). Don't be fooled by the extremely high numbers. Some of those are very good, like the fiber. And the fat from the avocado is much better for you than fat from butter or whole fat cheese. So don't be alarmed. Then, to give you a good comparison, I also have the nutritional facts for a simple white-bread-american-cheese-cooked-with-butter grilled cheese. You'll be amazed!

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Tortilla Chili

Sixty degree weather doesn't usually call for chili, but today I was in the mood for comfort food. My mother had posted a chili recipe on my Facebook page the other day (yes, my mom has Facebook and we are friends!) and it looked like a great recipe to try. A One-Pot One-der, all you need is a crock-pot (and some time)! Prep for this is super easy and quick, and the outcome will make your company think you spent hours in the kitchen! I added a few extra ingredients, but use what you have.

Simply Baked Potato

There are just some nights where I don't want to fuss in the kitchen. And if on those nights I'm patient for a potato to bake in the oven, then I'll bake a few potatoes and have one (or two) for dinner, depending how small they are.

Baking a potato is so very simple. Wash the potato thoroughly (skins on) and pat dry. With a fork, poke a bunch of holes all around the potato to allow the heat to escape while it cooks. Then with a drizzle of oil, coat the potato and rub on a bit of salt. Throw them on a baking sheet or directly on the rack. Bake at 350˙ for an hour to an hour and a half. If you make extra, they are even faster to heat up (if you have a microwave, or about 15 minutes in an oven at 350˙).

Split the potato open, add a pat of butter, some shredded cheddar cheese, a dollop of greek yogurt (or sour cream) and a little sprinkle of Mrs. Dash's Onion and Herb Seasoning. Voilà! A baked potato. Make it an MYO by adding whatever toppings you have on hand (bacon bits, onion, broccoli, cheese sauce, beans, etc.). A great way to get kids to have fun with their meal. Simplicity is sometimes the best. Enjoy!

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Corn and Potato Chowder

Another crummy day inspired a need for comfort food. With the "James Taylor" Pandora Station on, I began looking up recipes to find the best one that would boost my mood. I decided to go with a Corn, Potato and Cheese Soup from Soup Bowl by Love Food. I had made this once before and loved it. Most of the ingredients it called for I had and I fudged what I didn't. Here's the approximate recipe I created from what the book dictated. Remember, when I cook I don't usually measure. Eyeballing is how I roll... ha :-)

This is one of my "One-Pot Wonders"

Heat 1-2 Tablespoons EVOO in large pot on medium and add 1/2-1/3 cup onions chopped. Cook about 3-5 minutes, until soft. Do not allow to brown. Add 2 cups chopped potatoes* and cook for 2 minutes. Mix in 2 Tablespoons of flour**. Add 1/2 cup dry white wine (Chardonnay) and 1-2 cups milk (1%, etc.). Stir and allow to boil. Bring down to a simmer. Add 1- 1 1/2 cups corn, 1-2 cups shredded cheddar cheese*** (white, yellow, sharp, mild, etc.) and salt (and pepper) to taste. Stir and add Herbs**** and 1 cup cream/evaporated milk. Stir frequently. If the chowder looks to thick and gloopy (yes, that's a technical term), add some water or extra milk in small amounts. If it looks too thin, hold off on add an extra tablespoon of flour until it has time to simmer and cook together. Cook anywhere between 5 and 20 minutes, until chowder is thick. Serve with croutons and extra shredded cheddar on top!

*The original recipe calls for 'potatoes'. It does not specify whether raw or cooked. I used raw and it took much longer and more attention until they were cooked through. If you want to SAVE TIME pre-cook the chopped potatoes.
** Add flour one tablespoon at a time. You can always add more, but once the soup is thick it is difficult to thin it out without loosing flavor.
*** Cheese gives the soup extra flavor. If you're feeling AMBITIOUS try using different kinds of cheeses. Stay with those that are soft and don't have an overwhelming taste; gouda, sharp/light cheddar, etc.
**** Experiment with herbs. Be AMBITIOUS. The original recipes called for Sage. I used Parsley and Oregano instead. If you are nervous, spoon out a sample of the soup, add a piece of herb and taste!

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