Lenten Meatless Meals

We often eat non-meat meals a couple of times a week, but for some reason when there are specific days that I need to make sure we eat meatless meals, it seems to add to the pressure. What are some of your favorite meatless meals?

I found Butternut Squash Ravioli yesterday, so I think I will do that with caramelized onions (maybe even a sprinkling of blue cheese) and a salad.

Weekend IN

We are looking at a snowstorm that could dump 2 feet of snow on us AND it is Super Bowl Weekend. I think we are looking at some time inside, by the fire... so what warm and cozy recipes would you make for this family time?

Buffalo Chicken Chili Recipe

This looks worth a try for Football parties or Winter!
http://www.pillsbury.com/Recipes/ShowRecipe.aspx?rid=46171&WT.dcsvid=NTE4OTI3Mjk0NgS2&rvrin=61A15436-7004-4164-94FA-DAE9035F9033&WT.mc_id=Newsletter_PB_01_22_2010&rvrin=61A15436-7004-4164-94FA-DAE9035F9033

Ladies Luncheon Ideas

I may be having 4 or 5 ladies over on Monday for a Luncheon. I was looking for some good winter luncheon ideas. What do you thik?

Friday night cocktails and appetizers

Part deux. I have some homemade amaretto on the hutch staring me down. My friend Tammy has seasonal cocktails, and my husband usually loves them. I can’t remember what her summer cocktail is right now, but her winter cocktail is amaretto and ginger, and Fred loves it. I’m not a ginger ale person, but you can only drink so many amaretto on the rocks before you’re lying flat on your back, so I came up with amaretto and orange juice. Whether you prefer ginger ale or OJ, serve it in a highball glass, on the rocks.

This evening, we’ll be having our amaretto cocktails with black bean “hummus”. This is a recipe that originally came from my friend Eileen. It isn’t a Mediterranean inspired hummus, it’s more of a Mexican black bean dip, but because of it’s consistency and color, we had trouble coming up with a name for it [that didn’t sound like the punchline of a 5th grader’s off-color joke]. Thus, I’ve taken to calling it “hummus”. Again, one of my favorite things about it is that I usually have all the ingredients on hand, and if I don’t, they’re simple enough that I can remember what they are without writing them down.

Black bean hummus

1 can black beans, drain and reserve liquid
½ jar Mrs. Renfro’s Roasted Garlic Salsa, more if you like
1 clove garlic
juice of 1 lemon
½ bunch cilantro, more if you like

Put garlic in a blender and blend until garlic is chopped fine. Add beans, salsa, lemon, and cilantro to blender. Blend until smooth (a hummus-like consistency). Add as much reserved liquid as you like to reach your desired consistency.

Necessity is the mother of invention,
or discovery. My kids were clamoring for some cocoa, but we were out. It hadn’t really been cold enough, but today has become rainy and raw. So, I found this lovely alternative on the Family Fun web site. It’s easy, easy, easy, and my husband, who doesn’t love chocolate, really liked it.

Hot vanilla

1 cup of milk
2 teaspoons of sugar
½ teaspoon of vanilla extract
whipped cream, optional
chocolate syrup, optional
cinnamon, optional

For each hot vanilla, microwave 1 cup of milk and 2 teaspoons of sugar in a mug for 90 seconds. Stir in ½ teaspoon of vanilla extract. Top with a dollop of whipped cream, a drizzle of chocolate syrup, and a dash of cinnamon, if using.

And, welcome to the neighborhood baby Kate Alexandra Mellet! We’re so happy you’re here.

I was thinking of my friend Karen today, and coincidentally, I made her husband’s favorite meal for our dinner: Baked macaroni & cheese.

Though it was warm yesterday, it’s Fall, and Fall gets you thinking of comfort food. According to Merriam-Webster dictionary:

comfort food n food prepared in a traditional style having a usually nostalgic or sentimental appeal

that reason, when you ask people about their favorite comfort food, you get all kinds of answers. Comfort isn’t one-size-fits-all.

Comfort food is real stick-to-your-ribs food; creamy, saucy, topped with gravy. However, it doesn’t always have to be heavy. In fact, there are numerous resources dedicated to revamping comfort food, making it less Your Mother’s Tuna Noodle Casserole, and giving you opportunities to put your own healthy stamp on it. Food Network is constantly running shows aimed at lightening up your favorites, and Cooking Light often features readers’ favorite recipes lightened.

For me, comfort food is synonymous with macaroni & cheese, and the boxed kind just won’t do the trick. Everyone’s got a favorite macaroni & cheese recipe, and usually your favorite is the one you grew up on. That’s just how it is with comfort foods, they bring you the comfort and security of home, in a dish.

This macaroni & cheese is basic. It is a perfect building block recipe for you to add your favorites. For extra sunshine-in-a-dish, try broccoli for some color, vitamins, and crunch. In the mood for Italian? Add diced tomatoes, Italian cheeses, basil, and oregano. Or try peas and bacon for a Carbonara flair. Mexican? Add Monterey Jack and chili peppers to suit your SQ (spicy quotient).

Baked macaroni & cheese
Serves 5

2 T flour
4 T butter, divided
½ t dry mustard
½ t garlic powder
¼ t white pepper
1/8 t nutmeg
2½ c milk
2 c cheese, shredded, divided (I use a mixture of cheeses, it makes for additional creaminess and better flavor)
8 oz medium shell macaroni, cooked 7 minutes, drained
¼ c bread crumbs

Preheat oven to 350°. Grease casserole dish (choose a pretty one that can go straight from the oven to the table, even if you have guests). Melt 2 T butter, stir in flour to make a white roux. Add dry mustard, garlic powder, pepper, and nutmeg. Add milk slowly, stirring the entire time, to make a white sauce. When thickened, stir in 1¾ c cheese until melted and blended. Add cooked macaroni. Stir together to coat macaroni. Melt remaining butter. Mix together with bread crumbs and remaining cheese. Pour macaroni mixture into prepared casserole. Top with bread crumb mixture. (Can be made ahead to this point and frozen or refrigerated at this point for baking another day. If you do this, bring the dish to room temperature before continuing.) Bake 50 minutes, until cheese is bubbly and top is golden.