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Surprising toppings for macaroni and cheese-Allrecipes magazine

By
Bailey Woodean
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0
mac n cheese

Two macaroni and cheese recipes:

Southwest style topped mac n cheese

https://www.allrecipes.com/recipe/180905/macaroni-and-cheese-with-caramelized-onions-and-bacon/

Ingredients
  • 1 (16 ounces) package elbow macaroni
  • ¼ cup butter 
  • ½ cup sour cream
  • 1 egg, beaten
  • 2 tablespoons cream cheese, softened
  • 4 cups grated Asiago cheese
  • 4 cups grated Vermont Cheddar cheese
  • 4 slices bacon
  • 2 tablespoons butter 
  • 1 large onion, sliced thin
  • 4 cloves garlic, minced
  • ⅛ teaspoon brown sugar
  • ¼ cup chopped fresh parsley
  • ¼ cup panko bread crumbs
  • 2 tablespoons butter 
  • 5 tablespoons all-purpose flour
  • 3 cups of milk
  • ½ teaspoon ground mustard
  • ½ teaspoon paprika
  • ¼ teaspoon salt
  • ½ teaspoon pepper
  • 1 tablespoon hot pepper sauce
Instructions
  1. Bring a large pot of lightly salted water to a boil, add macaroni and cook for 8 minutes (noodles will still be slightly hard). Drain noodles and transfer to a large bowl with 1/4 cup of butter and toss to coat. Whisk together the sour cream, egg, and cream cheese; add to the pasta and mix well. Stir in 3 cups of grated Asiago and 3 cups of grated Cheddar cheese, reserving the remaining 2 cups of cheese for the topping.
  2. Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned about 10 minutes. Drain the bacon slices on a paper towel-lined plate and chop it into small pieces.
  3. Preheat an oven to 400 degrees F (200 degrees C).
  4. Stir 2 tablespoons butter, the onion, and garlic into the bacon drippings in the pan and cook and stir for 2 minutes. Reduce the heat to medium-low, and add the brown sugar. Cook, stirring occasionally, for 10 to 15 minutes until the onions are very soft and golden brown. Mix the cooked bacon, parsley, and panko breadcrumbs into the onions, transfer mixture to a small bowl and set aside.
  5. Return the skillet to the heat and melt the remaining 2 tablespoons butter over medium-low heat. Whisk in the flour, and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk the milk into the flour mixture and bring to a simmer over medium heat. Cook and stir until the mixture is smooth and thickened. Stir in the ground mustard, paprika, salt, pepper, and hot sauce. Remove sauce from heat and let cool for five minutes.
  6. Pour the sauce over the macaroni mixture, stirring well. Transfer to a greased 9×13 inch pan and sprinkle with the remaining 2 cups of Cheddar cheese. Top cheese with the onion breadcrumb mixture.
  7. Bake in a preheated oven until bubbling, hot and golden brown on top, about 30 minutes.
macaroni and cheese

Caprese style mac n cheese

https://www.allrecipes.com/recipe/244828/caprese-macaroni-and-cheese/

Ingredients
  • PAM® Original No-Stick Cooking Spray
  • 1 (14.5 ounces) can Hunt’s® Diced Tomatoes, drained
  • 1/3 cup refrigerated basil pesto
  • 1 (16 ounces) package dry elbow macaroni, uncooked
  • 4 ounces fontina cheese, shredded
  • 2 cups shredded part-skim mozzarella cheese, divided
  • 6 tablespoons butter, divided
  • 4 cups whole milk
  • 3 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 cup panko bread crumbs
Instructions
  1. Preheat the oven to 400 degrees F. Spray a 13×9-inch or shallow 3-quart baking dish with cooking spray. Stir together drained tomatoes and pesto in a small bowl; set aside. Combine uncooked macaroni, fontina cheese, and 1 cup mozzarella cheese in a large bowl. Place the dish in an even layer. Watch Now
  2. Microwave 4 tablespoons butter in a large microwave-safe bowl on HIGH 30 seconds or until melted. Whisk in milk, flour, salt, and pepper until blended. Pour over the macaroni mixture. Spoon tomato mixture evenly over macaroni. Cover the dish with aluminum foil; bake for 40 minutes. Watch Now
  3. Meanwhile, microwave the remaining 2 tablespoons butter in a small microwave-safe bowl on HIGH 20 seconds or until melted. Stir in bread crumbs. Top macaroni with remaining 1 cup mozzarella cheese and bread crumb mixture. Bake uncovered 10 to 15 minutes more or until golden brown on top. Let stand 5 minutes before serving.

macaroni and cheese
You may also be interested in a Philly cheesesteak mac n cheese which can be found here: https://www.allrecipes.com/recipe/263797/philly-cheese-steak-pasta/

Over the top grilled cheese!

By
Bailey Woodean
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0
French onion grilled cheese sandwich

French onion grilled cheese sandwich

https://www.feastingathome.com/french-onion-grilled-cheese-sandwich/

Ingredients
  • 1 large red, sweet or yellow onion- thinly sliced about 1/8 in thick
  • 1–2 olive oil
  • pinch salt
  • pinch fresh cracked pepper
  • 1/4 cup sherry cooking wine, port, or beef stock (all optional)
  • 4 slices hearty bread or French Bread
  • 2 T butter (or oil)
  • 1 Cup grated Gruyere cheese (or meltable vegan cheese)
  • 1 tsp fresh thyme (optional) and Wholegrain Mustard (optional)
French onion grilled cheese sandwich
Instructions
  1. In a large heavy bottom skillet, or cast iron pan, heat oil over medium heat. Add onion and saute for 5 minutes, stirring to coat. Turn heat down to medium-low. Stir occasionally and continue sauteing for 20-30 minutes. Onions will sweat out their moisture, and eventually caramelize into a beautiful deep golden brown. Add a generous pinch of salt, a splash of port, sherry, or stock (optional) and let the liquid cook-off. Remove from the pan and wipe it out with a paper towel, to use again.  Preheat oven to 350 F
  2. Spread the bread with whole grain mustard (optional). On two slices, divide and layer shredded Gruyere, top with caramelized onions, sprinkle with fresh thyme leaves, then add the rest of the cheese. “Put the lid on” the sandwiches with the other slices of bread and gently press together
  3. Heat 2 tablespoons butter (or a combination of butter and oil) in the same skillet over medium heat. Place sandwiches in the pan and toast, carefully flipping when perfectly golden brown and cheese begins to melt. Place in a warm oven to fully melt the cheese -which will prevent the bread from getting too dark. Cut in half and enjoy.

Smoked Beef Brisket Grilled Cheese Sandwiches

https://www.vindulge.com/brisket-grilled-cheese-sandwiches/#wprm-recipe-container-5051

Ingredients
  • ½ cup leftover smoked beef brisket, shredded or sliced
  • 2 slices of bread, cut ½ inch thick (sourdough or Como loaf work well)
  • 1 tablespoon butter, at room temperature
  • 1 tablespoon Dijon mustard
  • 2 tablespoons smoked cheddar, shredded
  • 2 tablespoons Gruyere or Comté cheese, shredded
Smoked Beef Brisket Grilled Cheese Sandwiches
Instructions
  1. Heat up a cast-iron skillet to medium heat (or warm-up an electric panini press).
  2. Add the brisket to the skillet to warm up. Slowly warm up your brisket for 3-5 minutes. Once it’s warm, remove and set aside. Place the pan back on the burner and warm up to medium heat.
  3. Layout your bread and distribute the butter one side of both pieces. Turn the bread over and use the un-buttered side to build the sandwich. On the inside layer of the bread layer the Dijon mustard to both sides.
  4. Next layer with a slice of the cheddar, load on the shredded brisket, and then top with the Gruyere (or Comté). Place the other slice of bread on top (butter side facing out).
  5. Place sandwiches on the skillet and cook for 3-5 minutes (covered), until the bread is golden, then flip. Cook the other side (covered) until equally golden and crispy and the cheese is ooey-gooey melted and you just can’t take the waiting anymore. Remove.
  6. Cut in half and serve alongside this Smoked Tomato Bisque https://www.vindulge.com/smoked-tomato-bisque//

The Cuban “Media Noche” Grilled Cheese

https://www.today.com/recipes/cuban-media-noche-grilled-cheese-recipe-t126853

Ingredients
  • 1 loaf brioche, cut into eight 1-inch-thick slices
  • 1/2 cup mayonnaise
  • 1 cup yellow mustard
  • 1/4 pound Gruyere cheese, thinly sliced
  • 1/4 pound roasted ham, thinly sliced
  • 1/4 pound roasted pork, thinly sliced
  • 1 stick (8 tablespoons) butter, melted
  • 4 eggs
  • Microgreens or dried saffron threads, for garnish

The Cuban "Media Noche" Grilled Cheese
Instructions
  1. Mix the mayo and mustard together and spread it on each slice.
  2. Take 4 slices of brioche and add to each slice a layer of Gruyere cheese, roasted ham, and roasted pork.
  3. Add one more slice of Gruyere cheese and top with another slice of brioche.
  4. Set a sauté pan over medium heat and add enough of the melted butter to coat or use a panini press and brush the butter on both sides of the press.
  5. Place the sandwich in the pan or on the press and cook the sandwich gently without over-pressing. Flip once the brioche is golden brown (unless using a panini press).
  6. Once the cheese is melted and the brioche is golden brown on both sides, place the sandwich on a plate. Trim the edges to make the sandwich circular if you like.
  7. Cook the eggs sunny side up and place one on top of each sandwich.
  8. Garnish with microgreens or dried pepper threads if desired.”
Over the top grilled cheese!

Masterful Mediterranean recipes

By
Bailey Woodean
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0
Mediterranean

Mediterranean cuisine originated as a combination of cuisine from the countries located in the area. These countries include Spain, Egypt, Italy, and Greece (as well as several others). Dishes that are labeled as ”Mediterranean” are created using a combination of foods and ingredients from these countries. Here are two that I came across and feel are excellent examples!

Mediterranean

The Ultimate Mediterranean Bowl

https://minimalistbaker.com/the-ultimate-mediterranean-bowl/

Ingredients

Falafel

  • 1 batch 30-Minute Kale Falafel or Classic Vegan Falafel

Parsley salad

  • 2 cups fresh chopped parsley
  • 1/2 cup diced tomato
  • 1/4 cup diced red onion
  • 2 Tbsp lemon juice
  • 1 pinch sea salt
  • 1 Tbsp extra virgin (or regular) olive oil (optional)

Sauces (optional)

  • Tahini Sauce
  • Chili Garlic Sauce
  • Garlic Dill Sauce

For serving

  • Hummus (or store-bought)
  • Kalamata or green olives pitted
  • Pita / Pita chips / Flatbread (optional)
Instructions
  1. First, prepare falafel by following this https://minimalistbaker.com/kale-falafel-hummus-wraps/ falafel recipe or make this falafel recipe https://minimalistbaker.com/classic-vegan-falafel-gf/
  2. You will need ~10 falafel total, so adjust amounts accordingly. You can also prepare your falafel ahead of time and keep it uncooked in the freezer. To cook, thaw, and cook per recipe instructions for easy, weeknight meals.
  3. Prepare the parsley salad by adding parsley, tomato, onion, lemon juice, salt, and olive oil (optional) to a medium mixing bowl and tossing to combine. Set aside.
  4. To serve, divide the parsley salad between serving bowls and top with hummus, olives, and desired number of falafel (we recommend ~4-5 per bowl).
  5. Serve with additional sauce of choice (optional) – we prefer our 3-Ingredient Tahini Sauce! We also add some fresh lemon juice, chili garlic sauce, and pita on the side (also optional).
  6. Best when fresh! Store leftovers covered in the fridge for up to 2-3 days. Store and reheat falafel separately.

Mediterranean style chicken piccata

https://foodwineandlove.com/mediterranean-style-chicken-piccata/

Ingredients
  • Chicken Breasts- 2. These breasts should be skinless and butterflied as described above. To do so, slice each breast horizontally in half. Then place it between two pieces of plastic wrap and use a mallet to flatten it to about 1/2″.
  • Flour 1/2 cup. You can use whole wheat flour or almond flour instead.
  • Butter- 3/4 of a stick or 6 tablespoons. To keep this recipe more diet-friendly, feel free to use extra virgin olive oil instead of the butter in your dish.
  • Extra Virgin Olive Oil -2 tablespoons (additional as needed).
  • Lemon Juice- 1/4 cup.
  • Chicken Stock- 1/2 cup.
  • Capers- – 1 1/2 tablespoons, rinsed, and chopped.
  • Garlic Cloves- 2 smashed or minced.
  • Optional- salt and/or pepper for seasoning your chicken breasts. Also, sliced lemon and chopped parsley for topping.
mediterannean recipes
Instructions
  1. Place your flour in a shallow bowl such as a pasta bowl. Then prepare your chicken as described above (butterfly).
  2. Season the chicken with any optional salt and pepper if desired and then dredge the chicken through the flour, tapping off any excess, and then place the chicken on a holding plate while you cover the remaining chicken with flour using the same methods.
  3. Now in a large skillet set on medium to high heat, melt two tablespoons of the butter with a tablespoon of the olive oil (or three tablespoons of olive oil). We will brown the chicken in the skillet, two chicken ‘cutlets’ at a time as they will need room to cook. It should take about 2 1/2 minutes for the first side to brown and then turn the chicken over to cook the other side (about a minute more).
  4. Place the cooked chicken on a clean plate after it has cooked. Add additional butter or olive oil as needed between batches. You may not need to use all of the butter that is called for in the ingredients.
  5. For the sauce, after the chicken has cooked and is placed on a new plate, add the lemon juice, chicken stock, capers, and garlic to the skillet and bring it to a boil.
  6. Then turn the heat down and add the chicken and simmer the chicken until it is fully cooked (about 2-5 more minutes).
  7. Add additional butter or oil if needed and as desired.
  8. Serve the chicken with sauce as desired with lemons and parsley.

Summertime slow cooking!

By
Bailey Woodean
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0
Slow Cooker Mango Chicken Curry

Who wants to heat up their oven when it’s hot outside? I know I dread those times. So, what do we do? We bust out that slow cooker and avoid the oven heat altogether! Here we go!

Slow Cooker Summer Chicken Chili

Slow Cooker Summer Chicken Chili

Ingredients
  • 8 ounces tomato sauce
  • 1 14-ounce can pinto beans, drained and rinsed
  • 1 14-ounce can black beans, drained and rinsed
  • 10 ounces of frozen corn
  • 1 medium onion, diced
  • 1 green pepper, diced
  • 3 cloves garlic, minced
  • 1 jalapeno, seeds removed, finely diced (plus more if you like more of a kick)
  • 2 pounds fresh tomatoes, roughly chopped
  • 3 tablespoons chili powder
  • 2 tablespoons cumin
  • 1 tablespoon oregano
  • Salt and pepper, to taste
  • 2 large, boneless, skinless chicken breasts (about 1 pound total)
  • Cooked brown rice, for serving
  • Shredded cheese, sour cream, cilantro, and other chili toppings, for serving
Slow Cooker Summer Chicken Chili
Instructions
  1. Combine tomato sauce, pinto beans, black beans, corn, onion, bell pepper, garlic, jalapeno, tomatoes, chili powder, cumin, oregano, salt, and pepper in the basin of a large slow cooker. Place chicken breasts on top and close the slow cooker.
  2. Cook on high for 4-6 hours or low for 8-10. Thirty minutes before serving, remove chicken and shred using two forks. Return to chili and stir well.
  3. Spoon chili over cooked brown rice, and top with your favorite chili toppings.

Asian Lettuce Wraps

https://www.wellplated.com/asian-lettuce-wraps/#wprm-recipe-container-32926

Ingredients
  • 1/2 cup hoisin sauce
  • 1/4 cup reduced-sodium soy sauce – plus 1 tablespoon, use tamari to make gluten-free
  • 2 tablespoons rice vinegar
  • 2 teaspoons sesame oil
  • 1 tablespoon extra-virgin olive oil
  • 2 pounds ground chicken breast
  • 1 small bunch green onions – thinly sliced, white/light green and dark green parts divided
  • 1 tablespoon freshly grated ginger
  • 2 cloves garlic – minced (about 2 teaspoons)
  • 8 ounces baby Bella cremini mushrooms – finely chopped
  • 1 1/2 cup grated carrots – from about 3 large carrots
  • 1/2 teaspoon red pepper flakes – reduce to 1/4 teaspoon or omit if sensitive to spice
  • 2 cans water chestnuts, drained and finely chopped – (8-ounce cans) drained and finely chopped
  • 2 heads butter lettuce
lettuce
Instructions
  1. Lightly coat a 5-quart or larger slow cooker with nonstick spray. In a small bowl, stir together the hoisin, soy sauce, rice vinegar, and sesame oil. Set aside.
  2. Heat the olive oil in a large skillet over medium-high. Add the chicken and brown the meat, breaking it into small pieces. Continue cooking until no longer pink, about 4 to 6 minutes. Stir in the white and light green parts of the green onions, ginger, and garlic. Cook 30 additional seconds.
  3. Transfer the meat mixture to the slow cooker. Stir in the chopped mushrooms, carrots, red pepper flakes, and sauce. Cover and cook on LOW for 2 to 3 hours until the mixture is thickened and the chicken is ultra-tender. (Do not be tempted to cook on HIGH, as the chicken will become tough.) Stir in the water chestnuts and green parts of the green onions.
  4. To serve, separate the butter lettuce leaves and fill with the chicken mixture. Enjoy hot.

Slow Cooker Mango Chicken Curry

https://www.foodfaithfitness.com/wprm_print/recipe/30891

Ingredients

For the curry:

  • 1 1/3 Cups Full-fat coconut milk
  • 1 1/3 Cups 100% Mango juice
  • 2 tsp Fresh ginger, minced
  • 2 Tbsp Green curry paste (useless if you don’t like some heat)
  • Pinch of sea salt
  • 2 Large carrots, sliced
  • 1 Lb Boneless, skinless chicken breasts OR chicken thighs
  • 4 tsp Tapioca starch
  • 2 Cups Broccoli florets
  • 2 Red Bell peppers, cubed
  • 1 Mango, cubed
  • Sliced green onion, for garnish
  • Cilantro, for garnish

For the rice:

  • 6 Cups Cauliflower florets
  • 4 tsp Coconut oil
  • 4 Tbsp unsweetened coconut flakes
Slow Cooker Mango Chicken Curry
Instructions
  1. Whisk together the coconut milk, mango juice, ginger, curry, and salt in the bottom of a 7-quart slow cooker. Stir in the sliced carrots.
  2. Place the chicken breasts in the milk mixture and spoon the sauce over top. Cover and cook on low until the chicken is tender and cooked through about 5-6 hours.
  3. Remove the cooked chicken from the slow cooker onto a plate and cover.
  4. In a separate small bowl, whisk together the tapioca starch with  8 tsp of the sauce from the slow cooker until smooth. Whisk it back into the slow cooker, along with the broccoli and peppers. Cover, turn the heat to high, and cook until the sauce thickens about 1-1.5 hours.
  5. While the sauce cooks, place the cauliflower into a large food processor and process until broken down and “rice-like”
  6. Heat the coconut oil up in a large pan over medium-high heat and add the cauliflower and coconut flakes. Cook until lightly golden brown, about 2-3 minutes. Cover, reduce the heat to medium and cook until the cauliflower is tender about 2-4 minutes. Set aside.
  7. Once the sauce is thickened, shred the chicken up and stir it back into the slow cooker.
  8. Divide the rice between 4 bowls, followed by the chicken and the cubed mango.
  9. Garnish with cilantro and green onion and DEVOUR!

Make it spicy!

By
Bailey Woodean
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0
Make it spicy

Easy Thai Spicy Shrimp Soup

Easy Thai Shrimp Soup

Ingredients
  • 1 cup uncooked basmati rice
  • 2 tablespoons unsalted butter
  • 1 pound medium shrimp, peeled and deveined
  • Kosher salt and freshly ground black pepper, to taste
  • 2 cloves garlic, minced
  • 1 onion, diced
  • 1 red bell pepper, diced
  • 1 tablespoon freshly grated ginger
  • 2 tablespoon red curry paste
  • 1 (12-ounce) can unsweetened coconut milk
  • 3 cups vegetable stock
  • Juice of 1 lime
  • 2 tablespoons chopped fresh cilantro leaves
Make it spicy
Instructions
  1. In a large saucepan of 1 1 /2 cups water, cook rice according to package instructions; set aside.
  2. Melt butter in a large stockpot or Dutch oven over medium-high heat. Add shrimp, salt and pepper, to taste. Cook, stirring occasionally, until pink, about 2-3 minutes; set aside.
  3. Add garlic, onion, and bell pepper to the stockpot. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in ginger until fragrant, about 1 minute.
  4. Whisk in curry paste until well combined, about 1 minute. Gradually whisk in coconut milk and vegetable stock, and cook, whisking constantly, until incorporated, about 1-2 minutes.
  5. Bring to a boil; reduce heat and simmer until slightly thickened, about 8-10 minutes.
  6. Stir in rice, shrimp, lime juice, and cilantro.
  7. Serve immediately.
Make it spicy

Spicy barbecue baby back beef ribs

https://www.epicurious.com/recipes/food/views/sticky-spicy-ribs-234660

Ingredients

For ribs

  • 2 tablespoons packed dark brown sugar
  • 1 1/2 teaspoons salt
  • 2 tablespoons paprika (not hot)
  • 1 1/2 teaspoons chipotle chile powder
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon ground allspice
  • 1/2 teaspoon black pepper
  • 2 (2-lb) racks baby back ribs

For sauce

  • 1 1/2 cups chopped onion (from 1 large)
  • 6 garlic cloves, finely chopped
  • 1 1/2 tablespoons finely chopped peeled fresh ginger
  • 2 tablespoons vegetable oil
  • 1 1/2 cups ketchup
  • 1/2 cup cider vinegar
  • 6 tablespoons soy sauce
  • 1/2 cup water
  • 1/4 cup packed dark brown sugar
  • 1 1/2 teaspoons salt
  • 3/4 teaspoon black pepper
Instructions
  1. Whisk together brown sugar, salt, and spices in a small bowl.
  2. Line a 17- by 12- by 1-inch heavy-duty baking pan with a double layer of foil, then oil foil.
  3. Pat ribs dry and arrange in a baking pan. Rub ribs all over with spice mixture and marinate, meaty sides up, covered and chilled, 2 1/2 hours.
  4. Bring ribs to room temperature, about 30 minutes.
  5. Put the oven rack in the middle position and preheat the oven to 350°F.
  6. Cover pan tightly with foil; bake 1 1/4 hours. Remove foil.

Make sauce while ribs bake:

  1. Cook onion, garlic, and ginger in oil in a 2-quart heavy saucepan over moderate heat, stirring occasionally, until softened, about 6 minutes. Add remaining ingredients and simmer, uncovered, stirring occasionally, 15 minutes.
  2. Purée sauce in 2 or 3 batches in a blender until smooth (use caution when blending hot liquids). Set aside 1 cup sauce for serving with ribs.

Grill ribs:

  1. Prepare grill for cooking over indirect heat with medium-hot charcoal (moderate heat for gas)
  2. To cook ribs using a charcoal grill: Lightly oil grill rack, then transfer ribs to the area of the rack with no coals underneath, reserving pan juices, and cook, covered with a lid, basting generously with pan juices and sauce and turning over and rotating ribs every 10 minutes (keep ribs over indirect heat), until tender and browned 30 to 40 minutes total. Transfer ribs to a cutting board and let’s stand 5 minutes before cutting into individual ribs.
  3. To cook ribs using a gas grill: Lightly oil grill rack, then transfer ribs to rack above shut-off burner, reserving pan juices. Grill, covered with a lid, basting generously with pan juices and sauce and turning over and rotating ribs every 10 minutes (keep ribs over shut-off burner), until ribs are tender and browned 30 to 40 minutes total. Transfer ribs to a cutting board and let it stand for 5 minutes before cutting into individual ribs.

Cook’s note:

  1. If you aren’t able to grill outdoors, after baking ribs covered, remove the top sheet of foil and continue to bake ribs, uncovered, basting generously with sauce and pan juices every 10 minutes and turning ribs after 20 minutes, 40 minutes total. Then turn on the broiler and broil ribs, meaty sides up, 4 to 6 inches from heat until browned, about 3 minutes.

Weekend baking project

By
Bailey Woodean
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0
Weekend baking project

Now, some aspects of ”normal” life are beginning to resume. More shopping centers are reopening, some outdoor activities are being planned and even movies are being shown at the drive-in theaters and other large outdoor spaces. But, not all aspects of life have resumed and there are also areas of the world that remain under strict quarantine rules. So, if you find yourself in lockdown or if you simply want to reduce the amount of time you spend outside of the home then you may find yourself interested in baking! Here are some weekend (or quarantine) projects!

Weekend baking project

French Apple Cake Recipe

A Weekend Treat: French Apple Cake

Ingredients
  • 1 ½ cup (204g) flour
  • 1 teaspoon baking powder
  • pinch of salt
  • 4 to 6 regular size apples (a mix of varieties of what you have on hand)
  • Note: If you want the ratio to be apples to cake then use 6 apples if you want it to be more cake to apples then use 4 apples.
  • 3 large eggs, at room temperature
  • 1 ½ cup (250g) sugar
  • 4 tablespoons dark rum
  • 1 teaspoon vanilla extract
  • 12 tablespoons (1.5 sticks) (170g) butter, salted or unsalted, melted and cooled to room temperature
Weekend baking project
Instructions
  1. Preheat the oven to 350ºF (180ºC) and adjust the oven rack to the center of the oven.
  2. Heavily butter an 8- or 9-inch springform pan.
  3. In a small bowl, whisk together the flour, baking powder, and salt.
  4. Peel and core the apples, and slice them into wedges.
  5. In a large bowl, beat the eggs until foamy then whisk in the sugar, then rum and vanilla.
  6. Whisk in half of the flour mixture, and then gently stir in half of the melted butter
  7. Stir in the remaining flour mixture, then the rest of the butter.
  8. Fold in the apple slices until they’re well-coated with the batter.
  9. With a spatula scrape the batter into the prepared springform pan and smooth out the top so it is even.
  10. Bake the cake for 35 minutes to 1 hour (This will vary depending on your oven).
Weekend baking project

Baked French toast casserole with streusel

Baked French Toast Casserole with Streusel

Ingredients

For the Streusel:

  • 2 cups packed light brown sugar
  • 1 cup chopped pecans
  • 1/2 cups salted butter, sliced (1 stick)
  • 4 tsp ground cinnamon

For the Casserole:

  • 12 to 13 cups cubed, hearty bread (I use hearty wheat)
  • 8 large eggs
  • 3 cups whole milk
  • 1/2 cup white sugar
  • 1/2 tsp salt
  • 4 tsp good vanilla extract
  • Pure maple syrup for serving
Weekend baking project
Instructions
  1. Make the Streusel: Combine all streusel ingredients in a bowl, mixing well until it resembles chunky, damp sand. Cover and keep in the fridge to chill.
  2. Grease a 9×13 baking dish with butter on bottom and upsides. Place 12 cups of bread cubes in the dish. In a large bowl, combine eggs, milk, sugar, salt, and vanilla, whisking to thoroughly incorporate. Pour egg mixture evenly and slowly over the bread cubes. Gently toss to ensure even coating of all bread cubes. If there seems to be too much excess liquid, add another cup of bread cubes until the liquid seems mostly soaked up (there will be a thin layer of excess liquid at the bottom, which is ok.)
  3. Cover and place in the fridge to chill overnight, if making ahead of time (gently toss soaked bread cubes again before baking.)
  4. Preheat the oven to 350F. Sprinkle chilled streusel evenly over the top of the casserole.
  5. Bake for 45-60 minutes, or until the topping is nicely browned and bubbly. If it starts looking too browned at the 45-minute mark, loosely tent with foil and continue baking as needed.
  6. Allow to cool about 10-15 minutes, and serve warm with maple syrup.

How to make a perfect cherry pie

By
Bailey Woodean
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0
How to make a perfect cherry pie

Cherry pie is one of those classics that you don’t want to mess around with or tweak too much. Why? Because when a classic is changed too much then it can sometimes be unrecognizable which can, therefore, destroy the integrity of the original recipe. So, without further ado, I am ready to teach you how to make a perfect cherry pie.

cherry pie

Classic sour cherry pie with a lattice crust

https://www.epicurious.com/recipes/food/views/classic-sour-cherry-pie-with-lattice-crust-242514

Ingredients

The first step to making any recipe is gathering the required ingredients. The following lists include the ingredients needed to make the pie crust from scratch, and the cherry filling from scratch. Read through and make sure you have every ingredient before you begin. If you are missing an ingredient then start a grocery list and hit the store.

Crust:

  • 2 1/2 cups unbleached all-purpose flour
  • 1 tablespoon sugar
  • 3/4 teaspoon salt
  • 1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
  • 5 tablespoons (or more) ice water

Filling:

  • 1 cup plus 1 tablespoon sugar
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 5 cups whole pitted sour cherries or dark sweet cherries (about 2 pounds whole unpitted cherries)
  • 1 teaspoon fresh lemon juice (if using sour cherries) or 3 tablespoons fresh lemon juice (if using dark sweet cherries)
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons (1/4 stick) unsalted butter, cut into 1/2-inch cubes
  • 1 tablespoon (about) milk
  • Vanilla ice cream
cherry pie
Can I substitute ingredients?

As a personal rule of thumb, I like to make a recipe as directed the first time through. Once it’s made I can taste it and write down any substitutions or adjustments that I would like to make. Then, I try it with my noted changes. Rinse and repeat.

The most common ingredients and their substitutions include:

  1. Butter for margarine
  2. All-purpose flour for almond flour
  3. Honey for sugar
Instructions

For crust:

  1. Whisk flour, sugar, and salt in a large bowl to blend. Add butter and rub in with fingertips until small pea-size clumps form. Add 5 tablespoons of ice water; mix lightly with a fork until dough holds together when small pieces are pressed between fingertips, adding more water by teaspoonfuls if the dough is dry. Gather dough together; divide into 2 pieces. Form each piece into a ball, then flatten into a disk and wrap in plastic. Refrigerate at least 30 minutes. Do ahead Can be made 2 days ahead. Keep chilled. Let dough soften slightly before rolling out.

For filling:

  1. Position rack in the lower third of the oven and preheat to 425°F. Whisk 1 cup sugar, cornstarch, and salt in a medium bowl to blend. Stir in cherries, lemon juice, and vanilla; set aside.
  2. Roll out 1 dough disk on a floured surface to a 12-inch round. Transfer to a 9-inch glass pie dish. Trim dough overhang to 1/2 inch. Roll out the second dough disk on a floured surface to a 12-inch round. Using a large knife or pastry wheel with a fluted edge, cut ten 3/4-inch-wide strips from the dough round. Transfer filling to dough-lined dish, mounding slightly in center. Dot with butter. Arrange dough strips atop filling, forming lattice; trim dough strip overhang to 1/2 inch. Fold bottom crust up over ends of strips and crimp edges to seal. Brush lattice crust (not edges) with milk. Sprinkle lattice with remaining 1 tablespoon sugar.
  3. Place pie on a rimmed baking sheet and bake for 15 minutes. Reduce oven temperature to 375°F. Bake pie until filling is bubbling and crust is golden brown, covering edges with foil collar if browning too quickly, about 1 hour longer. Transfer pie to rack and cool completely. Cut into wedges and serve with vanilla ice cream.

How to make ratatouille

By
Bailey Woodean
-
0
ratatouille recipe

Ratatouille (made in slices like in the popular Disney Pixar film, Ratatouille).

The following recipe and instructions on how to make ratatouille can be found at https://tasty.co/recipe/ratatouille
Ingredients

Veggies

  • 2 eggplants
  • 6 Roma tomatoes
  • 2 yellow squashes
  • 2 zucchinis
How to make ratatouille
Ratatouille (made in slices like in the popular Disney Pixar film, Ratatouille)

Sauce

  • 2 tablespoons olive oil
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • salt, to taste
  • pepper, to taste
  • 28 oz can of crushed tomatoes
  • 2 tablespoons chopped fresh basil, from 8-10 leaves

Herb seasoning

  • 2 tablespoons chopped fresh basil, from 8-10 leaves
  • 1 teaspoon garlic, minced
  • 2 tablespoons chopped fresh parsley
  • 2 teaspoons fresh thyme
  • salt, to taste
  • pepper, to taste
  • 4 tablespoons olive oil
Instructions
  1. Preheat the oven for 375˚F (190˚C).
  2. Slice the eggplant, tomatoes, squash, and zucchini into approximately ¹⁄₁₆-inch (1-mm) rounds, then set aside.
  3. Make the sauce: Heat the olive oil in a 12-inch (30-cm) oven-safe pan over medium-high heat. Sauté the onion, garlic, and bell peppers until soft, about 10 minutes. Season with salt and pepper, then add the crushed tomatoes. Stir until the ingredients are fully incorporated. Remove from heat, then add the basil. Stir once more, then smooth the surface of the sauce with a spatula.
  4. Arrange the sliced veggies in alternating patterns, (for example, eggplant, tomato, squash, zucchini) on top of the sauce from the outer edge to the middle of the pan. Season with salt and pepper.
  5. Make the herb seasoning: In a small bowl, mix together the basil, garlic, parsley, thyme, salt, pepper, and olive oil. Spoon the herb seasoning over the vegetables.
  6. Cover the pan with foil and bake for 40 minutes. Uncover, then bake for another 20 minutes, until the vegetables are softened.
  7. Serve while hot as a main dish or side. The ratatouille is also excellent the next day–cover with foil and reheat in a 350˚F (180˚C) oven for 15 minutes, or simply microwave to the desired temperature.
  8. Enjoy!
Classic French ratatouille recipe

Classic French ratatouille recipe

https://www.thespruceeats.com/ratatouille-recipe-1375502

Ingredients
  • 1 pound eggplant (cut into cubes)
  • 2 1/2 teaspoons salt (divided)
  • 2 1/2 pounds tomatoes (peeled)
  • 3 cloves garlic (crushed and chopped)
  • 1/2 teaspoon black pepper
  • 1/4 cup fresh basil (loosely packed, chopped)
  • 3/4 cup flat-leaf parsley (loosely packed, chopped)
  • 1 1/2 pounds onions (white, thinly sliced)
  • 3 bell peppers (red or yellow, cored, seeded, and chopped)
  • 2 pounds zucchini (cut lengthwise and then into 1/2-inch slices)
  • 2 pounds yellow squash (cut lengthwise and then into 1/2-inch slices)
  • 1/3 cup white wine (dry)
  • 1 to 2 tablespoon olive oil (good quality extra virgin, plus additional for serving)
Classic French ratatouille recipe
Instructions
  1. Place a single layer of paper towels on 2 large plates. Place the cubed eggplant onto the plates and sprinkle with 1 3/4 teaspoon salt. Allow the eggplant to sit for 20 minutes.; this is known as disgorgement, which means the salt disgorges any liquid in the eggplant which is absorbed by the paper and makes the dish less soggy.
  2. In a large saucepan, gently cook the tomatoes, garlic, black pepper, basil, and parsley, uncovered, over medium heat. Do not boil the vegetables as this will turn them into a soggy mess, the vegetables cooked slowly will keep each of them distinct.
  3. In a large skillet, sauté the onions and bell peppers in a small amount of olive oil over medium-high heat for 10 minutes, stirring occasionally, until the vegetables are lightly browned. Remove the skillet from the heat and transfer the browned vegetables to the tomato mixture.
  4. Pat the eggplant dry with a fresh paper towel and add it, along with the zucchini to the tomato mixture.
  5. Cover the pot and cook the stew over low-medium heat for 45 minutes, until the vegetables are tender. Add the white wine and 3/4 teaspoon salt and cook for an additional 5 minutes.
  6. Enjoy!
How to make ratatouille

Don’t slide passed these slider recipes

By
Bailey Woodean
-
0
Ham and cheese sliders

Ham and cheese sliders

https://www.spendwithpennies.com/ham-cheese-slider-bake/

Ingredients
  • 12 dinner rolls
  • 12 slices ham *see note
  • 8 oz swiss cheese or cheddar cheese
  • 6 tablespoons butter melted, divided
  • 1 1/2 teaspoons grainy mustard
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon poppy seeds
  • 1 teaspoon dried minced onion
Ham and cheese sliders
Instructions
  1. Preheat the oven to 350 degrees.
  2. In a bowl combine 4 tablespoons butter, mustard, Worcestershire sauce, poppy seeds, and dried onion.
  3. Cut the rolls in half separating the top and bottom. (If they are attached you don’t need to separate each roll). Brush with the inside of the rolls remaining 2 tablespoons butter.
  4. Place the bottom in a baking pan. Layer about the ham onto and top the cheese.
  5. Top with the other half of the roll and gently spoon the butter mixture over top.
  6. Bake uncovered about 20 minutes or until the cheese has melted and the tops are lightly browned. Serve warm.

Burger sliders

https://cookiesandcups.com/cheeseburger-sliders/

burger sliders
Burger sliders
Ingredients:
  • 1/2 cup mayonnaise
  • 2 tablespoons ketchup
  • 1 tablespoon yellow mustard
  • 24 slider rolls (I used King’s Hawaiian)
  • 2 tablespoons olive oil
  • 1 medium onion, small diced (approximately 1 1/2 cups)
  • 2 pounds lean ground beef
  • 1 (1 ounce) package dry French Onion Soup Mix
  • 1 tablespoon Steak Seasoning (I used Montreal)
  • 10 slices American Cheese
  • 24 pickle slices
  • 2 tablespoons butter, melted
  • 1 tablespoon sesame seeds
Don't slide passed these slider recipes
Instructions
  1. Preheat the oven to 350°F. Line an 11×15 baking dish with foil and coat lightly with nonstick spray. Set aside.
  2. Prep rolls and make mayo mix. Slice the slider rolls in half, and place the bottoms evenly into the prepared pan, setting the tops aside. In a small bowl, whisk together the mayonnaise, ketchup, and mustard. Set aside.
  3. Cook onions and beef. In a large skillet heat the olive oil over medium heat. Add the diced onions and cook, until soft and golden, stirring frequently. Add the ground beef to the skillet and cook until no pink remains, breaking the meat while cooking.
  4. Combine beef and mayo mix. Drain any excess fat from the skillet. Add in the onion soup mix and the steak seasoning, stirring to combine. Remove the skillet from the heat. Stir in the mayonnaise mixture and coat the meat evenly.
  5. Assemble sliders. Spread the meat mixture evenly on top of the slider rolls. Top with cheese slices, cutting to fit, if necessary. Top each with a pickle slice. Place the slider roll tops on top, and press down slightly.
  6. Brush with butter, bake and serve. Brush the melted butter on top of the sliders, and sprinkle with sesame seeds. Cover the pan tightly with foil. Place the pan on a large cookie sheet and bake for 15-20 minutes, until the cheese is melted. Remove the pan from the oven and keep covered for 5-10 minutes before uncovering and serving.

Pulled pork and mac n cheese slider

https://www.bunsinmyoven.com/pulled-pork-mac-n-cheese-sliders/#wprm-recipe-container-27496

Pulled pork and mac n cheese slider
Pulled pork and mac n cheese slider
Ingredients
  • 16 ounces pre-packaged fully cooked pulled pork in sauce
  • 12 slider rolls
  • 20-ounce package Bob Evans Macaroni and Cheese
  • 6 slices cheddar cheese
  • 2-3 tablespoons prepared barbecue sauce
  • 1 tablespoon barbecue dry rub
  • 1/4 cup butter
  • 1 teaspoon dried parsley
Instructions
  1. Preheat the oven to 350 degrees.
  2. Warm the pulled pork in the microwave as directed on the package.
  3. Slice rolls in half. Place the bottom halves of the slider rolls in a 9×13 baking dish and top each half with the pulled pork.
  4. Microwave the macaroni and cheese according to package directions and spoon it evenly over the pork on each sandwich roll.
  5. Drizzle the barbecue sauce over the sandwiches.
  6. Lay the cheese in 2 rows of 3 over the sliders to cover each sandwich.
  7. Top with the top halves of the slider rolls.
  8. Stir the dry rub into the melted butter. Spoon evenly over the tops of the sandwiches. Sprinkle with the parsley.
  9. Bake, uncovered, for 10 minutes.
  10. Serve immediately.

How to make pull-apart bread

By
Bailey Woodean
-
0
How to make pull-apart bread

Everything Bagel Pull-Apart Bread

https://sallysbakingaddiction.com/everything-bagel-pull-apart-bread/#tasty-recipes-66757

Ingredients
  • 2 teaspoons Red Star® Platinum yeast*
  • 1 Tablespoon granulated sugar
  • 3/4 cup (180ml) whole milk
  • 3 Tablespoons (45g) unsalted butter, softened to room temperature
  • 1 large egg
  • 2 and 1/3 cups (290g) all-purpose flour (spoon & leveled), plus more as needed
  • 1 teaspoon salt
How to make pull-apart bread

Cream Cheese Filling

  • 8 ounces (224g) brick-style cream cheese, softened to room temperature
  • 3 Tablespoons (45g) unsalted butter, softened to room temperature
  • 1–2 teaspoons Italian seasoning*
  • 1/2 teaspoon garlic powder
  • 3/4 cup (70g) shredded mozzarella cheese
  • 1/4 teaspoon salt

Everything Bagel Topping

  • 1 Tablespoon poppy seeds*
  • 1 Tablespoon sesame seeds*
  • 1 and 1/2 teaspoons dried minced onion*
  • 1 and 1/2 teaspoons dried garlic flakes*
  • 1 teaspoon coarse salt
  • 2 Tablespoons (30g) unsalted butter, melted
How to make pull-apart bread
Instructions
  1. Make the dough: Place the yeast and sugar in the bowl of a stand mixer fitted with a dough hook or paddle attachment. Or, if you do not own a stand mixer, a regular large mixing bowl. Heat the milk on the stove or in the microwave until warm to touch, about 110°F (43°C). Pour warm milk on top of yeast/sugar. Whisk gently to combine, then loosely cover with a clean kitchen towel and allow to sit for 5-10 minutes. The mixture will be frothy after 5-10 minutes.
  2. If you do not have a mixer, you can mix by hand in this step. Add the butter, egg, flour, and salt. Beat on low speed for 3 minutes. The dough will be soft. Transfer it to a lightly floured work surface. Using lightly floured hands, knead it for 1 minute. If the dough is too sticky to handle, add 1-3 more Tablespoons of flour, but you want a very soft dough. Shape into a ball.
  3. Place the dough in a greased bowl (I use nonstick spray to grease) and cover with plastic wrap or aluminum foil. Place in a slightly warm environment to rise until doubled in size, around 60-90 minutes. For this warm spot, I suggest using the oven. Preheat to 200°F (93°C), then turn the oven off after preheating. Place the covered bowl inside and shut the oven door. This is your warm environment.
  4. As the dough rises, prepare the filling and topping in the next steps and grease a 9×5-inch loaf pan.
  5. Make the cream cheese filling: In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat all of the filling ingredients together until combined. Cover tightly and set aside until ready to use. (Don’t refrigerate unless made well in advance. It’s easiest to spread on the dough when at room temperature. If refrigerated, let it come to room temperature before spreading on dough in step 7.)
  6. Make the topping: Combine the poppy seeds, sesame seeds, dried minced onion, dried garlic flakes, and coarse salt together in a small bowl. Set aside.
  7. Assemble the bread: Punch down the dough to release the air. Place dough on a lightly floured work surface and with a floured rolling pin, roll out until the dough is about 1/4 inch thick. The dough can be any shape, just as long as it’s around 1/4 inch thick. Spread cream cheese filling on top. Using a 3.5 – 4-inch circle cookie cutter, cut into circles. I get about 12 circles. Fold circles in half and line in the prepared baking pan, round side up. See photos above for a visual.
  8. Cover with plastic wrap or aluminum foil and allow to rise once again in a slightly warm environment until puffy, about 45 minutes.
  9. Adjust the oven rack to the lower third position then preheat the oven to 350°F (177°C).
  10. Brush dough with the 2 Tablespoons of melted butter and sprinkle everything bagel seasoning on top. (Use as much of the seasoning as you want; extras can be used for any of the suggestions listed in the post above.)
  11. Bake until golden brown, about 40-45 minutes. If you find the top of the loaf is browning too quickly, tent with aluminum foil. Remove from the oven and place on a wire rack. Cool for 10 minutes in the pan, then remove from the pan and serve warm.
  12. Cover and store leftovers in the refrigerator for up to 1 week.
How to make pull-apart bread
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