Spinach and Artichoke Mac and Cheese

Over Chrismakuh I exchange gifts with the girls in my office, we do secret santa, and this year I lucked out, not only did I get a lot of cute little stuff  I also received Rachel Rays cookbook, Look and Cook. I love it, there are so many great recipes, some that we have already made over and over again because we love them so much!! There are several recipes that we earmarked to make and this is one of them. We love all things Mac and Cheese and also love to experiment with different kinds, and this was one we hadn't made at home yet. So when I saw this easy to make and easy on the eyes recipe, I had to make it. In my version I used canned artichokes only because that was what I had on hand but it tasted great anyway. So once again use what have.... 

Spinach and Artichoke Mac and Cheese 

ever so slightly adapted from :

Rachel Ray's Version

Items Needed:

Large Stock Pot

Large Saute pan 

Casserole Dish

• salt
• 1 lb Penne pasta
• 2 tbsp EVOO – Extra Virgin Olive Oil
• 3 tbsp butter
• 1 med onion, finely chopped
• 3 cloves garlic, finely chopped 
• 3 tbsp flour
• 1/2 c. white wine
• 2 c. milk
• Freshly grated nutmeg, about 1/4 teaspoon or to taste
• 1 10-oz box frozen chopped spinach, defrosted and wrung dry in a kitchen towel
• 1 can quartered Artichokes, slice in half again if desired 
• pepper
• 1 1/2 c. Fontina cheese, shredded , plus additional for sprinkling on top
• 1 1/2 c. Parmigiano cheese, grated,  plus additional for sprinkling on top 

• Bring a large pot of water to a boil for pasta, salt water and cook pasta to al dente.
• Meanwhile, place a medium pot over medium-low heat adding 2 tbsp olive oil, and the butter. Add the onion and garlic to the pan and cook the veggies until very soft, about 10 minutes. Then heat the broiler and position rack in the middle of the oven. 
• Turn the heat up to medium-high and sprinkle the flour into the pan. Cook for about 1 minute then whisk the wine into the pan, cooking for another minute to burn off the alcohol
• Whisk the milk into the pan and bring up to a bubble. Add the nutmeg, spinach, artichokes, salt and pepper to the sauce and simmer until thickened and vegetables are warmed through, 2-3 minutes more. Add 1 cup of each of the cheeses to the sauce and stir until melted.
• Toss the prepared sauce with the cooked pasta and transfer to a casserole dish. Sprinkle some more Fontina and Parmigiano over the top and bake until the cheese has melted and the top is golden brown, about 30 minutes.

Eat and Enjoy!!!!!

Fajita Seasoning Mix

I love making fajitas and tacos at home and of course would always reach for those already made kits. You know the ones.... shells, seasoning and taco sauce. How easy right? That is until you read or try to read the ingredients list... Half of the words are unpronounceable.. is that a word??  So I looked  up  a recipe and realized that it is so easy to make it at home and it tasted better go figure.... so this has become my go to recipe!!

1 tbsp cornstarch

2 tbsp chili powder

1 tbsp salt

1 tbsp paprika

1 tsp sugar

1/2 tsp onion powder

1/4 tsp garlic powder

1/4 tsp cayenne powder

1/4 tsp cumin

• Combine all of the ingredients in a small bowl. Pour into small glass or plastic container, seal tightly and store in a cool, dry place.
• Makes the equivalent of 3 packets of commercial or purchased Fajita Seasoning Mix.

Crisis Averted!!

Ok so once again I have been MIA.... this time for good reason... trying to figure out this whole allergy thing. After lots of tests, lots of poking and lots of prodding.. I AM NOT ALLERGIC TO FOOD!! Well that is not to the extent that they thought I was, I am still sensitive to certain foods  and still having some of the same symptoms but am able to control them and not feel like I am dieing.. 

I have cut beef out of my diet, and have not had any since February, and feel really good about it. I don't miss it and am not lacking in protein, I still eat chicken, fish and shellfish and have a new found love for turkey. Oh and we have joined the Meatless Monday crew and have found some great recipes. It is amazing that once you stop eating something you don't miss it much. I have pretty much been able to substitute a different protein for all my beef favorites!! So now that that's out of the way look for lots for new recipes coming your way!!

Your kidding right????? Allergic to food??!!??

So once again I have been MIA from the blogoshpere.... This time around it's because I haven't been able to eat that much lately...Over the past two weeks I have been having trouble swallowing, and extreme pain in my chest that I thought was heartburn. I have had heartburn forever and was diagnosed a long time ago with GERD, a hiatal hernia and a Schatzki's ring.. what ever that is... All things I have been able to deal with, by either staying away from triggers or using medication. That was until recently, when I started having the trouble swallowing, which got worse upon eating. So I went to the doctor explained my symptoms, and he immediately scheduled me for a scope and bam.... Eosiniphilic Esophagitis an allergic inflammatory condition of the esophagus, aka a rash on the esophagus... Kind of ironic since my dad is a Dermatologist and we work together... The condition is not well known and rare in women of course... but food allergy may play a significant role.

What food allergy you ask.... they are unsure and I will probably have to go thru a whole bunch of skin prick tests along with the dreadful elimination diet. Yippe, take away all my food loves....Foods reported to be the cause of EE have included milk, eggs, peanuts, shellfish, peas, beef, chicken, fish, rye, corn, soy, potatoes, oats, tomatoes and wheat. Of these, the most common food triggers are milk, egg, wheat, rye and beef. One course of treatment is inhaled steroids much liked used in Asthma which I will start next week and start the removing certain foods from my diet.

 

I guess you take for granted what you can eat when the skies the limit... now the thought of not being able to eat certain foods is no picnic.... So bare with me as I navigate through these food issues and figure out what I am going to eat....

We've got a winner!!!!

What a great response to the giveaway!!!!
Congratulations to the winner Elisabeth over at food and thrift finds  a wonderful blog filled with fantastic recipes. Go check it out you won't be disappointed.


Please email me your information so I can get you the fantastic cookbook and breadcrumbs.

Shrimp Stuffed Potatoes

I was once again trying to figure out what to make for dinner, when I did an inventory of what we had. Hmmmmm besides some leftovers that were going to be lunch for work the next day, I had frozen shrimp and two potatoes. So I hit goggle with a shrimp and potatoes search and the first to pop up was the queen of butter Paula Deans recipe for Shrimp Stuffed Potatoes.Now the irony in this is that my hubby finds her quite annoying… her voice really and the laugh... Whenever he comes home and she is one bam channel change, I like some of her recipes but he does have a point who can be that jolly all the time. I was skeptical of the recipe I'll admit it, but than thought why not we eat shrimp and we eat potatoes all the time so why not together. I have to say it was sooooo good, and we were so glad we tried it. It was creamy and delicious and quite a comforting meal.  This would also be great served as a surf and turf, you’ll also have your “side" with the potato. 

Shrimp Stuffed Potatoes 

Items Needed :

Baking sheet

Preheat oven to 350 degrees

• 2 large  potatoes, washed and dried
  
• Vegetable oil, for coating
  
• 2  tablespoons butter
  
• 3/4  cups grated cheddar cheese, plus more for sprinkling
  
• 3/4  cups grated Monterey Jack
  
• 3/4  cups sour cream
  
• Salt and pepper
  
• 1 pound shrimp, peeled, and chopped

 

• Coat each potato with vegetable oil, place on foil covered pan, and bake for approximately 1 hour.
• Heat saute pan over medium heat, season shrimp with salt and pepper than saute until browned but not cooked all the way thru, set aside 

• Remove the potatoes from the oven and slice in half, gently scoop out the potato and place the potato shells back in the oven to crisp up a bit about 5 mins or so
•  Meanwhile in a bowl place the potato with the butter, sour cream, salt, and pepper. Using a mixer on high, mix the potatoes than fold in the shrimp and both cheeses into the mixture. 

• Gently stuff the mixture back into the potato shells, making sure not to break them. Pile the mixture as high as you can on top of the potato shells. 

• Sprinkle each potato with cheese and bake in the oven for approximately 20 to 30 minutes until browned on top. 

Disclaimer:  Me and the hubby tried these with some BBQ sauce and they were oh so good!!! If you dare try it you wont regret!!

Eat and Enjoy!!!