If you have a smoker, you need to try this smoked macaroni and cheese. It only takes an hour to get that smokey flavor into your favorite side dish.

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Not to be confused with my smoked cheddar macaroni and cheese, todays recipe is macaroni and cheese made in a smoker! Similar recipes but instead of using smoked cheddar cheese and baking in the oven, the entire pan of macaroni and cheese is smoked.

While yes this recipe takes longer to cook that its predecessor, the benefit is that it frees up oven space during a time of year that oven space often comes at a premium. Yes I am talking about Thanksgiving. No I am not trying to discount Halloween like Target when it hasn’t even happened yet (please, it’s my favorite holiday), but I am joining blogger friends participating in Holiday Side Dish Week.

Also, yes I am aware that many people would not think that this smoked macaroni and cheese belongs on the Thanksgiving dinner table. But I prefer joy so it stays. Besides, it fits in so well with the other recipes I am highlighting this week including harvest succotash and chipotle cornbread muffins. Maybe I’ll have space in the smoked to make a smoked pumpkin pie for dessert, too.

• No Yeast Dinner Rolls by Hezzi-D’s Books and Cooks
• Pumpkin Miso Risotto by A Kitchen Hoor’s Adventures
• Easy Popovers by Jolene’s Recipe Journal
• Brussels Sprout Salad with Maple Dressing by Blogghetti
• Butternut Squash Methi Falafel by Magical Ingredients
• Sweet and Savory Thanksgiving Green Beans by Shockingly Delicious
• Stuffing Muffins by Karen’s Kitchen Stories
• Quick and Easy Charred String Beans by A Day in the Life on the Farm
• No Knead Focaccia by Sneha’s Recipe

SMOKED MACARONI AND CHEESE

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Yield: Serves 6 as side or 4 as entree Prep Time: 20 Minutes Cooking Time: 1 Hour 20 Minutes 1 Hour 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

MACARONI AND CHEESE

• 8 oz. favorite pasta shape
• 2-1/2 cups whole milk, warmed
• 5 Tbsp unsalted butter
• 1/4 cup all-purpose flour
• 1/4 tsp ground mustard
• 1/4 tsp smoked paprika
• Salt and pepper, to taste
• 6 oz. cheddar cheese, grated
• 2 oz. sharp white cheddar cheese, grated
• 2 oz. Parmesan cheese, grated
• 2 oz. cream cheese, cubed

TOPPING

• 1/2 cup Panko bread crumbs
• 2 Tbsp unsalted butter, melted
• 1 Tbsp dry BBQ rub

Directions

1. Preheat smoked to 225 degrees F.
2. Cook pasta according to package directions until just barely al-dente (about 1 minute less than recommended cook time). Drain and set aside.
3. Meanwhile, in a large saute pan over medium heat add butter and melt until frothy. Add flour and whisk until smooth. Continue cooking until it begins to bubble and turn golden, about 2-3 minutes. Slowly pour in milk, whisking vigorously, until all the milk is incorporated and mixture is smooth (will clump but keep whisking).
4. Continue to cook over medium heat, whisking regularly, until sauce has thickened slightly, about 8-10 minutes. Remove from heat and whisk in mustard, paprika, and salt and pepper. Slowly add cheeses, a handful at a time, whisking until melted before adding more. Stir in pasta until evenly coated.
5. Pour into a 10-inch cast iron skillet*. In a small bowl, mix together the topping and sprinkle over top. Smoke for 1 hour and serve immediately.

Notes

*Alternatively, use a classic foil pan.

Source: Adapted from my Smoked Cheddar Macaroni & Cheese and Hey Grill Hey.

I love creamy, cheesy macaroni and cheese but add a flavor explosion and I might face plant into it. Such is the case with this roasted tomato macaroni and cheese.

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I know it’s not yet Halloween, but it’s time to kick off Holiday Side Dish Week!

What are your favorite holiday side dishes? I decided to start with my favorite controversial one, macaroni and cheese. Not that the dish itself is the subject of controversy, but it’s inclusion on the holiday dinner table. In my experience it seems to be a regional difference, being more common in the Southeastern states.

Regardless of tradition, I freaking love macaroni and cheese and I think this roasted tomato macaroni and cheese belongs on your holiday dinner menu this year.

I used the base of my favorite macaroni and cheese recipe (the secret is cream cheese) and added homemade roasted tomatoes from my garden. Dude they are fantastic. And this macaroni and cheese is made that much better by their addition.

So how about it, can I convince you to add this roasted tomato macaroni and cheese to your holiday plans? If not there’s a whole slew of other options from my foodie friends listed below.

More Side Dish Recipes:

• Copycat Red Lobster Cheddar Bay Biscuits from Cheese Curd In Paradise
• Corn Souffle from Karen’s Kitchen Stories
• Creamy Garlic Mashed Potatoes from Blogghetti
• Easy Zucchini Casserole from Hezzi-D’s Books and Cooks
• Jeweled Rice from A Kitchen Hoor’s Adventures
• Pomegranate Acorn Squash with Burrata from Palatable Pastime
• Spinach Souffle from A Day in the Life on the Farm
• Sri Lankan Spicy Potatoes from Magical Ingredients
• Sweet Chili Candied Pumpkin Seed Deviled Eggs from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Truffle Risotto with Mushrooms and Asparagus from Art of Natural Living

ROASTED TOMATO MACARONI AND CHEESE

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Yield: 6-8 Servings Prep Time: 15 Minutes Cooking Time: 50 Minutes 50 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 8 oz. favorite pasta shape
• 2-1/2 cups whole milk, warmed
• 5 Tbsp unsalted butter
• 1/4 cup all-purpose flour
• 1/2 tsp dry mustard powder
• 1/2 tsp ground paprika
• Salt and pepper, to taste
• 8 oz. sharp cheddar cheese, grated
• 2 oz. Parmesan cheese, grated
• 2 oz. cream cheese, room temperature
• 1/4 cup chopped roasted tomatoes, plus more for garnish
• 1/4 cup Panko bread crumbs

Directions

1. Preheat oven to 375 degrees. Grease an 11×7-inch (about 2 quarts) casserole dish and set aside.
2. Cook pasta according to package directions until just barely al-dente (about 1 minute less than recommended cook time). Drain and set aside.
3. Meanwhile, in a large saute pan over medium heat add butter and melt until frothy. Add flour and whisk until smooth. Continue cooking until it begins to bubble and turn golden, about 2-3 minutes. Slowly pour in milk, whisking vigorously, until all the milk is incorporated and mixture is smooth (will clump but keep whisking).
4. Continue to cook over medium heat, whisking regularly, until sauce has thickened slightly, about 8-10 minutes. Remove from heat and whisk in mustard powder, paprika, and salt and pepper. Slowly add cheeses (except a 1/2 cup mixture of cheddar-Parmesan), a handful at a time, whisking until melted before adding more. Stir in pasta and tomatoes until evenly coated.
5. Pour into the prepared dish. Sprinkle with reserved cheese, Panko, and reserved tomatoes over top. Bake for 15-20 minutes or until filling is bubbling, then broil for 1-2 minutes or until breadcrumbs are golden brown. Remove from heat and allow to cool for 10 minutes before serving.

Source: Adapted from my Jalapeno Popper Mac & Cheese.

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Take white pizza to the next level with this shaved asparagus ricotta pizza. Asparagus and prosciutto sit on top of a mixture of creamy ricotta, parmesan, fresh basil, garlic, and lemon.

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Have you ever had asparagus on pizza? Because if not, this is a sign that you should in the form of this shaved asparagus and ricotta pizza.

While this is definitely no the first time I’ve used asparagus as a pizza topping, it is definitely the first time I have shaved it into ribbons. The extra little bit of effort really makes it an even better pizza topping as it is easier to bite through that when it is a full cooked asparagus. And the convenient part is that you don’t have to trim off those woody ends as they make for a great handle to hold while shaving with a peeler.

Underneath those beautiful edible ribbons of asparagus, this asparagus ricotta pizza base is made from a mixture of creamy ricotta, nutty parmesan, fresh basil, zesty lemon, and pungent garlic. Season to taste with salt and pepper then dollop with some shreds of fresh mozzarella and you have the perfect base for this tasty white pizza.

It looks gorgeous once it’s cooked too, I almost forgot the next step…

Once it’s out of the oven, top it off with some torn prosciutto (omit for vegetarian), more fresh basil, and a little drizzle of lemon juice. The only thing that could possibly make this pizza better is a drizzle of balsamic glaze instead but with the summer heat I wanted to keep it lighter in flavor.

So what do you say to adding this shaved asparagus ricotta pizza to your menu for pizza night? If you are feeling brave try another of my favorite white pizzas – grape and gorgonzola pizza.

SHAVED ASPARAGUS RICOTTA PIZZA

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Yield: 3-4 Servings Prep Time: 15 Minutes Cooking Time: 12 Minutes 12 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 pound store-bought or homemade pizza dough
• Cornmeal, for dusting baking sheet
• 1-1/2 cups fresh ricotta
• 1/4 cup shredded parmesan cheese
• 3 Tbsp chopped fresh basil, divided
• 1 large lemon, zested and juiced
• 3 large cloves garlic, minced
• 3 Tbsp olive oil
• Salt and pepper, to taste
• 1/2 cup shredded fresh mozzarella
• 1/2 pound asparagus (medium thickness)
• 4 slices prosciutto, roughly torn

Directions

1. Place pizza stone* on oven rack in lower third of oven and preheat to 500°F for at least 30 minutes.
2. Roll out the pizza dough on a lightly floured surface until it is roughly 12 inches wide and 1/4-inch thick. Transfer the dough to a pizza peel** liberally sprinkled with cornmeal. Let rest while you prepare the toppings.
3. In a medium bowl combine the ricotta, parmesan cheese, 2 tablespoons basil, lemon zest, garlic, and olive oil. Season the cheese mixture with salt and pepper to taste.
4. Using a vegetable peeler, shave the asparagus length-wise into thin ribbons***. Place in a small bowl and toss with remaining tablespoon of olive oil.
5. Spread the ricotta mixture all over the pizza, leaving a 1/2-inch border around the edges, top with mozzarella, then evenly distribute the asparagus ribbons on top.
6. Bake the pizza for 10-12 minutes, rotating half-way through, until the crust is fully baked and golden brown.
7. Remove the pizza from the oven to a cutting board, add strips of prosciutto (if using) on top, drizzle with lemon juice, sprinkle with the remaining tablespoon of basil, and serve.

Notes

*If you don't have a pizza stone, assemble your pizza on a baking pan. **If you have a pizza stone, but not a pizza peel, use un-rimmed baking sheet. ***Don't remove the tough ends, instead use them to grip the asparagus as you peel them.

Source: Adapted from Just a Taste.

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This slow cooked, Italian Braised Beef is a show stopper of a meal and yet most of the cooking time is inactive. Serve over Parmesan Polenta to impress your guests.

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As you may know, I loved a good themed meal. During COVID lockdown, I dreamed of all the themed dinner parties I would host once things went back to “normal”. Jokes on me, right?

Despite the madness, we have managed to host a few smaller outdoor gatherings when the weather cooperated (or not as we heavily used our gas-powered space heater for porch visits during winter), one of which actually had two renditions.

I can’t recall where I got it in my head, but hosting a full nine course Italian dinner party was at the top of my list (because the Seven Hobbit Meals weren’t enough). But when the primary people I had hoped to invite had conflicting schedules, I decided to do it twice. Yes, I know I’m nuts.

I’m not going to get into the entire menu just yet (I’ll post the full menu in its own post), but the first time I hosted the Italian dinner party I made beef braciole as the meat course. As a testament to it’s deliciousness, I lacked the patience to ensure I captured good photos. Instead, I am sharing the Italian braised beef from the second menu.

I honestly cannot say which I liked better. Both were different enough to be uniquely delicious. Also both catered to their accompanying other courses. But either would be delicious served with Italian roasted potato bites and/or roasted broccoli if you’re not in the mood to cook 9 courses. But I digress.

What you need to know about this Italian Braised Beef recipe, is that once your brown up the outside of the beef chunks, saute the veggies, and cook down the wine, you combine it all back in the Dutch oven to simmer in the oven, for 3-4 hours. Towards the end of the cooking time, whip up the polenta are serve the beef on top. It’s hearty, flavorful, and absolute comfort food.

We may have required an extended break between courses after this one – ha.

ITALIAN BRAISED BEEF WITH PARMESAN POLENTA

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Yield: 6-8 servings Prep Time: 15 Minutes Cooking Time: 5 Hours 5 Hours

Nutrition facts: 200 calories 20 grams fat

Ingredients

BRAISED BEEF

• 3 pounds beef chuck roast, cut into 1.5-inch cubes
• 3 Tbsp all-purpose flour*, divided
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup olive oil
• 1 medium yellow onion, peeled and chopped
• 2 medium carrots, peeled and chopped
• 2 stalks celery, chopped
• 2 cloves garlic, peeled and sliced
• 2 sprigs fresh rosemary
• 3 Tbsp Italian parsley chopped, plus more for garnish
• 1 cup dry red wine
• 2 dried bay leaves
• 1 cup beef broth, plus extra if needed
• 1 cup tomato sauce

POLENTA

• 2 cups vegetable broth
• 2 cups water
• 1 tsp salt
• 1 cup dry polenta
• 2 Tbsp unsalted butter, divided
• 1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for garnish

Directions

1. Preheat oven to 350 degrees F.
2. In a gallon zip-top bag, place the beef cubes, 1 tablespoon of flour, salt, and pepper. Seal the bag and shake to coat. Shake off excess flour and set aside.
3. Heat the olive oil in a large Dutch Oven (or other pot with an oven-proof lid) over a high heat. When the oil is hot, add the floured beef and cook until evenly browned on all sides, turning as needed (may need to batches depending on pot size). Remove the beef to a plate.
4. Add the onion, carrot, celery, garlic, parsley, rosemary, and season with additional salt and of pepper to taste. Cook 8-10 minutes, or until the vegetables are tender. Remove to another plate.
5. Add more oil if needed to total 2 tablespoons in the bottom of the pan. Stir in the remaining 2 tablespoons of flour and cook for about 6-7 minutes for a medium roux. Add the wine and scrape up any bits that cling to the bottom of the pan; cook until the alcohol evaporates, and the wine reduces, about 5 minutes.
6. Add the beef broth, tomato sauce and bay leaf and bring to a gentle simmer. Return the beef and vegetable back to the pot, place the lid on top, and transfer to the oven. Cook for 3-4 hours or until so tender that you can slice your beef with a spoon. Season with salt and pepper to taste.
7. About 45 minutes until the beef is done, prepare the polenta. Pour broth, water, and salt in a large sauce pan and place over medium-high heat. Bring to a boil and then slowly pour in polenta, whisking constantly until there are no lumps. Reduce heat to low and simmer, whisking often, until polenta starts to thicken, about 5 minutes. Cover and cook for 30 minutes, whisking every 5 minutes. Polenta is done when texture is creamy and individual grains are tender. Turn off and remove from heat.
8. Stir in butter until partially melted. Add 1/2 cup Parmigiano-Reggiano cheese and stir until cheese has melted. Cover and let stand 5 minutes to thicken. Season with salt to taste before transferring to a serving bowl or platter, top with beef, and more parmesan and parsley for garnish. Serve immediately.

Notes

*You could also use cornstarch for gluten free.

Source: Adapted from Healthy World Cuisine, Food Schmooze, and AllRecipes.

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Tortellini en Brodo is simple tortellini in broth, but what makes it extra special is making it entirely from scratch – with homemade pasta dough, tortellini filling, and chicken broth.

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While my recipes normally have more than 4 ingredients and steps, I generally think they are approachable to people who regularly cook. But this recipe is definitely not going to be approachable for all – not because it is difficult, but it takes a lot of time and a few less common tools.

What you need to make Tortellini en Brodo:

• Food processor to grind the meat filling
• Pasta rollers, unless you have forearms of steel and can roll it with a rolling pin
• 2-1/2 inch round cookie cutter or similar sizer empty aluminum can to cut out the tortellini (or you can cut into squares)

My husband and I don’t cook together as often as we used to, but we got busy in the kitchen making these tortellini together the night before we hosted an Italian dinner party. But as usual we were too focused on the process for me to remember to stop and take photos of each step. If you would like step-by-step visuals of forming the tortellini, The Kitchn has really great photos.

Making pasta is kind of like playing with edible playdough (although technically it is also edible for safety reasons). You slowly roll the dough sheets thinner and thinner before cutting into 2-1/2 inch circles, stuffing with homemade meat filling, sealing, and folding into the cute little tortellini shapes.

Sure, you don’t have to make your own pasta dough, tortellini filling, or broth, but it really does elevate this otherwise simple dish. And it’s a really easy recipe to break into parts if you want to attack in on separate days. Better yet, they tortellini can be frozen for future use.

TORTELLINI EN BRODO

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Yield: 6-8 servings Prep Time: 2 Hours Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

DOUGH

• 2 cups all-purpose flour, plus extra for rolling the pasta
• 1/2 tsp salt
• 3 large eggs

FILLING

• 2 Tbsp unsalted butter
• 3 dried bay leaves
• 8 oz. boneless pork shoulder, cut into 2 in cubes
• 8 oz. sweet Italian sausage, removed from casing and crumbled
• 4 oz. prosciutto, coarsely chopped
• 1/2 cup dry white wine
• 1/2 tsp freshly grated nutmeg
• 1 large egg, lightly beaten
• 1 cup finely grated Parmigiano-Reggiano
• Salt and freshly ground black pepper

BROTH

• 8 cups homemade chicken stock
• 1 parmesan rind

Directions

1. For the filling: Place a medium sauté pan over medium heat. Add the butter and melt. Add the bay leaves and cook for 1 minute to infuse the butter. Add the pork shoulder and sausage and cook, stirring frequently with a wooden spoon, until the browned and cooked through, about 4 minutes.
2. Increase the heat to high, pour in the wine, scrape up the brown bits, and stir until it is almost evaporated, 3-5 minutes. Remove the pan from the heat and set aside to cool (remove and discard the bay leaves).
3. Once cooled, transfer the meat mixture to the bowl of a food processor, add the prosciutto, and pulse until coarsely ground. Transfer the mixture to a large mixing bowl, then mix in the cheese, egg, and nutmeg. Season with salt and a few grinds of pepper. Cover and refrigerate until ready to assemble the tortellini.
4. For the pasta dough: In a medium mixing bowl, whisk together the flour and salt. Create a well in the middle of the flour and crack the eggs into this well. Lightly beat the eggs with a fork and then slowly begin to incorporate a little flour at a time into the eggs with the fork, until a soft dough begins to form.
5. Turn the dough and any excess flour out onto a clean counter. Folding the dough on itself, flattening, and folding again. Continue until it's firm and then knead until it forms a smooth elastic ball. Place the ball of dough inside a clean bowl, cover, and let rest for at least 30 minutes (or chill for up to 24 hours).
6. Divide the dough into four equal portions. As you work, keep dough wrapped in plastic or a damp kitchen towel. Set your pasta roller to the widest setting (usually "1"). Flatten one piece of dough into a thick disk between your hands and feed it through the pasta roller. Fold flattened dough into thirds, like a letter, and press it between your hands again. With the pasta machine still on the widest setting, feed the pasta through the rollers. Feed it through once or twice more until smooth.
7. Change the setting on your roller to one step thinner. Roll the pasta two or three times before continuing to the next setting down, repeating the process until the dough is about 1/8-inch thick (I rolled down to a 5 or 6 on the KitchenAid attachment). Cover with a damp towel until ready to proceed to filling.
8. For the tortellini: On a floured wooden board, cut the dough into 2-1/2-inch circles. Keep the circles covered with plastic or a damp towel as you shape the tortellini. Put about 1/2 tsp of the filling in the center of a pasta square. Moisten the edges with a little bit of water, fold in half, and press the edges to seal. Bend the tortellino around your finger with one end slightly overlapping the other and press to seal. Transfer to a large rimmed baking sheet dusted with flour. Arrange the tortellini in a single layer and cover with another clean towel (or place in freezer for 1 hour then transfer to a freezer bag to use later).
9. For the Tortellini en Brodo: Pour the stock and parmesan rind into a large pot and bring to a simmer over medium-high heat. Reduce the heat to a simmer, add the tortellini, and cook until they float to the surface, about 2 minutes. Ladle the tortellini and broth in individual bowls and serve immediately (top with more grated Parmesan if desired).

Source: Adapted from Food52, Fine Cooking, and The Kitchn.

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This is what the simply delicious pasta dish cacio e pepe would looks like in pizza form. I know you’ve been wondering so you’re welcome.

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How is it June?? I feel like I am in a time warp because it both feels like no time as passed and yet at the same time so much has happened. Unfortunately few of those things have been good, especially lately.

Despite all the progress human-kind has to show for itself over the course of history, it’s devastating that people of color are still treated as lesser humans.

I sit here not really knowing what else to say without feeling like they are just words, or a list of thoughts that you’ve heard before, but I feel the need to express my support so here goes.

These protests are absolutely warranted.

We need to be better at being kind to our fellow humans, of all races, genders, backgrounds, and beliefs.

So much hatred spawns for misunderstanding or fear. Instead, learn about the lives of others different than yours – try to understand their perspective.

This cannot go on. We have to change.

The photos of people of all colors, even policemen, coming together in protest give me hope that maybe something will finally give this time.

Butt takes more than standing alongside one another to change a mindset of the collective, however the collective can change by one person at a time.

How do you transition from that to talking about this pizza? You don’t.

How frivolous does my blog full of food recipes feel in comparison to actual pain and suffering?  But here we are so I am just going to go with it.

This pizza, as you can guess from the name, was inspired by the dish cacio e pepe (cheese and pepper), so you can guess what the toppings are – cheese and pepper.

But not just any cheese: freshly grated romano, parmesan, and a big ball of burrata. If you are unfamiliar with burrata, imagine a fresh ball of mozzarella with stracciatella and cream in the center – similar to a rich ricotta.

Now imagine that melted on top of pizza.

Finish it off with a drizzle of truffle oil and you’ve got a deliciously simple pizza.

Three years ago: June 2017 Stitch Fix #23

Four years ago: Chorizo Breakfast Burritos

Five years ago: Boozy Ginger-Lemon Fruit Salad

Eight years ago: Baked Blueberry French Toast with Streusel Topping

Nine years ago: Chick’amole Salad Sandwich

CACIO E PEPE PIZZA

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Yield: 2-3 servings Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 recipe pizza dough, risen
• 2 Tbsp unsalted butter, melted
• 2 Tbsp olive oil
• 1 tsp fresh ground black pepper
• 2 oz. Parmesan cheese, finely shredded
• 2 oz. Romano cheese, finely shredded
• 8 oz. fresh burrata Mozzarella
• 1 Tbsp truffle oil
• Freshly chopped parsley, for garnish

Directions

1. Place pizza stone on middle rack and allow to preheat in the oven to 450°F.
2. Roll out dough to desired size and transfer to a pizza peel (or flat baking sheet) sprinkled with cornmeal.
3. Spread butter and olive oil over the dough and top with pepper, Parmesan, and Romano. While holding it over the pizza, rip burrata into pieces and distribute evenly.
4. Transfer to the hot pizza stone (it’ll take a couple shakes) and bake for 15-20 minutes or until it the crust turns golden and the cheese starts to bubble.
5. Allow to cool 5 minutes before cutting and serving drizzled with truffle oil and a sprinkle of parsley.

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Thanksgiving usually comes with a turkey, but what do you pair with it on the side? I suggest you this smoked cheddar mac and cheese to your menu!

I know we haven’t celebrated Halloween yet but I’ve already started sharing Thanksgiving recipes so may as well keep the ball rolling. This week I’ve teamed up with some other bloggers to share holiday side dishes. Those that I am sharing also pair with a smoked turkey, poblano bacon gravy, and cranberry sweet tea sangria that I have posted thus far. How do you feel about a smoked cheddar macaroni and cheese?

I use the base for this macaroni recipe for nearly all the mac and cheese recipes on this blog, because it’s creamy, flavorful and crusty on top. This time I added smoked cheddar cheese, white cheddar cheese, a little Parmesan, and cream cheese (the reason it;s so damn creamy). Do you have a favorite Thanksgiving side dish?

Check out all the fabulous holiday side dishes:

• Apple Butter from Simply Inspired Meals
• Creamed Spinach from Palatable Pastime
• Honey-Whiskey Glazed Sweet Potatoes from Kate’s Recipe Box
• Mac and Cheese Muffins from A Day in the Life on the Farm
• Pumpkin Biscuits from Our Good Life
• Roasted Butternut Squash and Apples from Sweet Beginnings
• Slow Cooker Cheesy Green Bean Casserole from Blogghetti
• Smoked Cheddar Macaroni and Cheese from The Spiffy Cookie
• Sweet and Spicy Maple Roasted Brussels Sprouts and Butternut Squash from Hezzi-D’s Books and Cooks
• Sweet Potato Souffle from Renee’s Kitchen Adventures
• Yellow Squash and Zucchini Casserole from Cheese Curd in Paradise

One year ago: Honeymoon in New Orleans

Two years ago: Peanut Butter Chocolate Chip Cookie Dough Buckeyes

Four years ago: Harvest Cobb Salad

Five years ago: Pumpkin Spice Greek Yogurt Mousse

Six years ago: Chocolate Pumpkin Pancakes

Seven years ago: Halloween Brownie Roll Out Cookie Sandwiches

SMOKED CHEDDAR MACARONI & CHEESE

Serves 6 as side or 4 as entree

Ingredients:

8 oz. favorite pasta shape

2-1/2 cups whole milk, warmed

5 Tbsp unsalted butter

1/4 cup all-purpose flour

1/4 tsp ground mustard

1/4 tsp smoked paprika

Salt and pepper, to taste

6 oz. smoked cheddar cheese, grated

2 oz. sharp white cheddar cheese, grated

2 oz. Parmesan cheese, grated

2 oz. cream cheese, cubed

2 Tbsp Panko bread crumbs

Directions:

1. Preheat oven to 375 degrees. Grease an 11×7-inch (about 2 quarts) casserole dish and set aside.
2. Cook pasta according to package directions until just barely al-dente (about 1 minute less than recommended cook time). Drain and set aside.
3. Meanwhile, in a large saute pan over medium heat add butter and melt until frothy. Add flour and whisk until smooth. Continue cooking until it begins to bubble and turn golden, about 2-3 minutes. Slowly pour in milk, whisking vigorously, until all the milk is incorporated and mixture is smooth (will clump but keep whisking).
4. Continue to cook over medium heat, whisking regularly, until sauce has thickened slightly, about 8-10 minutes. Remove from heat and whisk in mustard, paprika, and salt and pepper. Slowly add cheeses (except a 1/2 cup mixture), a handful at a time, whisking until melted before adding more. Stir in pasta until evenly coated.
5. Pour into the prepared dish. Sprinkle with reserved cheese and breadcrumbs over top. Bake for 15-20 minutes or until filling is bubbling, then broil for 1-2 minutes or until breadcrumbs are golden brown. Remove from heat and allow to cool for 10 minutes before serving.

Source: Adapted from my Rosemary Mac & Cheese.

After you use up all those carrots making side dishes or carrot cake for Easter, save the tops and make a delicious spring pesto!

Normally I am all about finding ways to use every last bit of food to reduce waste. I save a ton of veggie scraps in the freezer to make homemade veggie stock (a trick I learned from @plant_brat), I regrow my green onions by putting the white rooted ends in water, and repurpose leftovers into new meals. So it was an obvious idea to make pesto out of the carrot tops that were not used in carrot-heavy recipes such as honey carrot soup.

The only problem? Most carrots in grocery stores are sold without the tops these days! I had to go out of my way and go to another grocery store to actually find carrots with tops just so I could find a purpose for those tops. How silly does that sound? I wonder what the suppliers of all those bald carrots do with the greenery? I hope it is fed to bunnies or another animal and not wasted. At least I can say for certain that these ones were eaten and with pleasure!

So if you happen to require carrots for a recipe on your Easter menu this year (may I suggest carrot cake or carrot gnocchi), go ahead and keep an eye out for the carrots with luscious locks of green hair and make this pesto as well. Spoiler alert: it will go great with the potato recipe I am sharing on Friday ;-). And it’s pesto so you can literally use it on most anything, or freeze it if you want to save it for later.

To keep you up to date, here’s the Easter Menu I’ve shared thus far (updated as I post more):

• Apricot-Honey Glazed Ham
• Black Pepper Parmesan Biscuits
• Creamy Spring Peas
• Herb-Roasted Carrots & Parsnips
• Smashed Potatoes with Lemon Aioli
• Carrot Top Pesto
• Mom’s Investment Salad (aka Ambrosia Salad)
• Raspberry Almond Streusel Pie with Allspice Whipped Cream

Two years ago: Easter Gooey Butter Cake

Three years ago: Weekly Meal Plan: April 11-17

Four years ago: Eggplant Tofu in Garlic Sauce

Five years ago: Apple Jelly Glazed Pork Chops

Six years ago: Slow Cooker Chicken Nachos

Seven years ago: Cheesy Potato Casserole

CARROT TOP PESTO

Makes approximately 2 cups

Ingredients:

3 cloves garlic

2 oz. Parmesan cheese, cut into 1-inch cubes (freshly shredded is fine)

1 cup soft carrot top greenery (main stems removed)

1 cup fresh baby spinach

1 cup fresh basil

1/2 cup pine nuts

1 tsp lemon juice

1-1/2 tsp salt

1/4 tsp black pepper

1 cup Pomora extra virgin olive oil (can add extra to thin out if you so choose)

Directions:

1. In the bowl of a food processor, add garlic. Turn on and add cheese through the feed tube. Continue processing until cheese is finely chopped.
2. Add greenery, pine nuts, lemon juice, salt and pepper. Process 2-3 seconds, then gradually add olive oil through the feed tube. Continue processing until thoroughly combined.
3. Pour into an air-tight container, and top with a small amount of olive oil. Store in the refrigerator.

Source: Adapted from my Homemade Pesto.

Disclosure: I received complimentary Pomora olive oil to use as I pleased. All thoughts an opinions are my own.

What’s better than flaky, buttery biscuits? Biscuits with black pepper and parmesan cheese mixed in!

While I love a good yeasted bread, sometimes I don’t have time to wait on the yeast to do their job. That’s when I bring out the butter to make some flaky biscuits instead! I don’t have much to say about these other than the fact that they are perfectly flaky with the added depth of being seasoned with black pepper and shredded parmesan cheese, both in the dough and sprinkled on top.

To keep you up to date, here’s the Easter Menu I’ve shared thus far (updated as I post more):

• Apricot-Honey Glazed Ham
• Black Pepper Parmesan Biscuits
• Creamy Spring Peas
• Herb-Roasted Carrots & Parsnips
• Smashed Potatoes with Lemon Aioli
• Carrot Top Pesto
• Mom’s Investment Salad (aka Ambrosia Salad)
• Raspberry Almond Streusel Pie with Allspice Whipped Cream

One year ago: BBQ Hand Pies with Beer Cheese Dip

Three years ago: Boozy Apple Cinnamon Bread Pudding

Four years ago: Dark Chocolate Peanut Butter Cup Cake

Five years ago: Mini Chocolate Caramel Peanut Butter Cheesecakes

Six years ago: Creamy Tomato Tortellini Soup

Eight years ago: Banana Pecan Waffles

BLACK PEPPER PARMESAN BISCUITS

Makes approximately 1 dozen

Ingredients:

2 cups all-purpose flour

1 Tbsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 tsp fresh cracked black pepper

6 Tbsp unsalted butter, cold and cubed

3 oz. grated Parmesan cheese, divided

3/4 cup milk

Directions:

1. Preheat oven to 350 degrees F. Line baking sheet with parchment or silicone baking mats.
2. In a mixing bowl, mix the flour, baking powder, baking soda, salt and pepper. Cut in the butter until resembles course crumbs. Stir in all but 2 tablespoons on the parmesan. Add the milk, mixing just until moist.
3. Turn out onto a floured surface and pat into 1/2-inch thick circle. With a 2-inch cutter, cut the biscuits. Repeat with scraps of dough, working as little as possible.
4. Place on prepared baking sheets 2-inches apart, top with remaining parmesan, and bake for 15-20 minutes or until golden brown.

Source: Adapted from Beef Pot Pie with Herbed Biscuits.

Items you may need (affiliate links):

I realize that making recipes utilizing things growing in your garden may not apply anymore this time of year. But if you’re lucky enough to have some rainbow chard still hanging on, might I suggest tossing it all into a food processor to make pesto? I’ve made pesto from just about any leafy green (traditional basil, carrot tops, arugula) but this one was particularly fun because I saved the colorful stalks, chopped them up, and tossed the in with pasta when I added the pesto. It’s kinda of like a pasta salad at that point! I want to try fennel fronds pesto next.

In other news, today is my first day at Nationwide Children’s Hospital. I cannot recall how much I shared on the blog as the last few months have been grueling at work preparing the lab for the move, with the actual move last week testing the strength of the last thread I was surviving on, but long story short the lab at Ohio State in which I have worked for the last 4 years moved to NCH. My job will be the same, just different scenery! And yet so much is changing that don’t necessarily impact the daily job life itself. Some good, some not as good but overall should be a good thing in the long run! Here’s hoping, but for now it’s orientation all day.

Two years ago: Baked Chocolate Doughnut Holes with Peanut Butter Glaze

Five years ago: Krispie Pumpkin Ice Cream Dessert

Six years ago: Purple Sweet Potato Gnocchi with Guiltless Goat Cheese Alfredo

RAINBOW CHARD PESTO

Makes approximately 2 cups

Ingredients:

3 cloves garlic, peeled

3 oz. Parmesan cheese, cut into 1-inch cubes (freshly shredded is fine)

2 cups fresh Rainbow chard leaves, stems removed (chop and save if desired)

1/4 cup pine nuts, toasted

1 lemon, zested

1-1/2 tsp salt

1/4 tsp pepper

Pinch of cayenne or red pepper flakes (optional)

3/4-1 cup extra virgin olive oil

Directions:

1. In the bowl of a food processor, add garlic. Turn on and add cheese through the feed tube. Continue processing until cheese is finely chopped.
2. Add basil, pine nuts, lemon zest, salt and pepper (and cayenne if desired). Process 2-3 seconds, then gradually add olive oil through the feed tube. Continue processing until thoroughly combined.
3. Pour into an air-tight container, and top with a small amount of olive oil. Store in the refrigerator.

Source: Adapted from my Homemade Basil Pesto.