Taco Mac & Cheese

When my boys were small, and money was tight, we ate our fair share of "Hamburger Helper" as it got closer to payday. These comfort foods are still a treat now and then, but instead of buying a mix of who knows what chemicals, I make my own from scratch.

Ingredients:
1 lb. ground beef
1 onion
1 clove garlic
1 tbs taco seasoning --- Click on link for recipe.
3/4 cup picante sauce (mild, medium, or hot, according to your preference)

1½ cups milk
¾ cup cream cheese
½ cup sour cream
2 cups grated Mexican 4-cheese blend

1 lb. dry pasta shells (you can use elbow macaroni, penne pasta, or whatever you have on hand)

1 tablespoon of chopped cilantro

Directions:
Cook pasta until al dente and drain.

Cook meat and onions together and drain grease. Stir in taco seasoning and simmer for another minute. Add minced garlic and picante sauce, and cook another minute or two. Set aside.

In a saucepan, melt cream cheese and sour cream with milk, then add the grated cheese and stir over low heat until everything is melted.

Add meat and melted cheeses to pasta, mix well, top with cilantro and serve.

Yield: 6 generous servings

Pasta

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Creamy Broccoli Cheddar Soup

I am always looking for new ways to get my husband John, to eat green vegetables. Since he loves bacon and cheese on everything, I came up with a soup recipe using his key ingredients and my green veggies. I found it to be very delicious and John said, "It's not bad." That statement alone I take as a compliment from him, and I will make this again soon.

Ingredients:
2 tablespoons butter
1 cup of scallions sliced about ¼ inch thick (green onions, or cebollines in Costa Rica)
1 cup of celery, diced
2 cloves of garlic, peeled and thinly sliced
1 head of broccoli, trim off the woody part of the stem, and chop the rest, with the florets into pieces
3 cups of chicken or vegetable broth
3 tablespoons butter, melted
3 tablespoons flour
2½ cups of milk
2 slices of bacon, cooked and diced
1 cup of grated cheddar cheese
½ teaspoon fresh ground black pepper

Directions:

Melt 2 tablespoons of butter in a medium sized stockpot on medium/low heat. Sauté the scallions and celery until tender, then add the garlic, and continue to sauté for about 2 minutes to cook the garlic. Be careful not to burn it. Add the broccoli and broth to the stockpot. Cover it and let it simmer for about 10 minutes.

Use a potato masher to mash the broccoli as fine as you like it. I like mine a little chunky, so this is a question of taste. You can also use an immersion blender at this stage to puree the broccoli.

In a small sauce pan, melt 3 tablespoons of butter and add the 3 tablespoons of flour. Cook the flour in the butter for at least 3-4 minutes, or the soup will have a floury taste. Now gradually add the 2½ cups of milk and stir constantly until the sauce is thick and bubbly. 

Add the sauce to the broccoli in the stockpot. Then add the black pepper, grated cheddar cheese, and the diced cooked bacon. Bring everything to a low simmer for about 5 minutes and it will be ready to serve.

¡Buen Provecho!

Serves: 6

Note: Substitute cauliflower, or spinach, for the broccoli and you'll have more delicious soup options.

Vegetable

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Potatoes Au Gratin - Vertical Hasselback Style

These potatoes are just about the very best "Potatoes Au Gratin" ever! This is not my original recipe, but I have modified it a bit, and made it my own. I reduced the amount of cream, and I also use cheeses and herbs that are readily available to us in Costa Rica. Russet potatoes are not an option here, so I use white, yellow, and red potatoes. Every time I wanted to make these I had to search for the original recipe on the internet again, and then try to remember how I modified it. It was time to add my recipe here, where I can find it when I need it, and so can you!

Ingredients

• 3 ounces finely grated Manchego, Sharp White Cheddar, Gruyère or Comté cheese
• 2 ounces finely grated Pecorino Romano or Parmigiano Reggiano cheese
• 1 cup, or 250ml, of heavy cream
• 2 medium garlic cloves, minced
• 1 tablespoon of whatever fresh herbs you have on hand, like thyme, rosemary, parsley, and basil, roughly chopped (You can also use a mix of dried herbs, buy only use 2 teaspoons)
• Coarse ground salt and freshly ground black pepper
• 1½ to 2 pounds of potatoes, peeled and sliced 1/8th-inch thick on a mandolin slicer (3 to 4 medium size potatoes, the longer & thinner the better) I use a mix of red and white potatoes. Rinse the potatoes with cold water to release some of the starch and thoroughly drain.
• 2 tablespoons butter

Directions

1. Grease a 2-quart casserole dish with butter (I find a deep dish casserole, oval or rectangular, works best). Adjust oven rack to middle position and preheat oven to 400°F. Combine cheeses in a large bowl. Transfer 1/3 of cheese mixture to a separate bowl and set aside. Add cream, garlic, and herbs to cheese mixture. Season to taste with salt and pepper. Add potato slices and toss with hands until every slice is coated with cream mixture. Separate every slice so the cream mixture evenly coats them them.
2. Pick up a handful of potatoes, make a neat stack, and lay them on end in the casserole dish with the edges vertical. Stack the potato slices like this from the outside perimeter, working your way to the center until all potatoes have been added. The potatoes need to be very tightly packed. If necessary, slice an additional potato, coat with cream mixture, and add the slices to the casserole (this is why longer & thinner potatoes work best, because you get more slices). Pour excess cream/cheese mixture evenly over potatoes until the mixture comes half way up the sides of the casserole. You may not need all excess liquid.

3. Cover the dish tightly with foil and bake for 30 minutes. Remove the foil and bake about 30 minutes more, until the top is a light golden brown. Remove the dish from the oven and sprinkle the remaining cheese on top. Return the potatoes to the oven and bake until they are deep golden brown and crispy on top. This could take another 30 minutes, or so. Let the potatoes rest for a few minutes before serving.

Serves:  4 to 6

Total time: 15 minutes of prep work, plus 1½ hours baking

Side Dish

2

Mac 'n Ham 'n Cheese Casserole - Grown-up Style

Ready for some grown-up macaroni and cheese with ham?  It is not your everyday Kraft and it takes a little work, but it is so worth it.

Ingredients:
1 large sweet pepper (a red, yellow or green bell works fine)
1 pound of uncooked Penne pasta
2 cups grated sharp cheddar cheese
1 cup grated Palmito cheese in Costa Rica (In North America, you can probably find "Queso Oaxaca" with the Mexican cheeses in the dairy case.)
1 cup diced cooked ham
½ cup cream cheese
2 tablespoons of mayonnaise
1 teaspoon all purpose seasoning salt
½ teaspoon course ground black pepper
¾ cup of milk

Directions:
Preheat oven to 400°F
Place the whole sweet pepper on a cookie sheet and roast it in the oven for 15 minutes on each side. While the pepper is roasting grate the cheeses, mix them together in a bowl and set it aside. Dice the ham into small pieces. Cook the Penne pasta in salted boiling water about 10 minutes. It should still be firm since it will finish cooking when it bakes in the oven. Rinse the pasta in cold water. Mix the pasta with the cream cheese, mayonnaise, seasoning salt, pepper and ham until will blended and set it aside. The sweet pepper should be just about roasted by now, so take it out of oven and let it rest for 10 minutes so the skin loosens. Lower the oven temperature to 350°F. Rinse the pepper in cold water and the roasted skin should slip right off. Remove the seeds and stem and coarse chop the pepper. Fold the roasted pepper into the pasta mixture.

Place a layer of the pasta mixture (about a third) in the bottom of a casserole dish and top it with a third of the mixed cheeses. Repeat with two more layers of pasta and cheeses. Pour the milk evenly over the top and bake the casserole at 350° for 30 minutes, until the cheese is melted and it starts to brown on top.

Pasta

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Mock "Velveeta" Cheese

There are so many things that are just not available in our little town mountain town of Atenas, Costa Rica.  Consequently, I have become the master when it comes to searching the Internet for substitutes to satisfy a craving for something from the "old country".

This time I was trying to come up with something unique for a New Year's Eve party we are going to attend and it dawned on me I couldn't remember the last time I tasted some yummy Texas Queso Sausage Dip.  The recipe calls for Velveeta Cheese, not something available at our local supermarket, so to pull this off I would first need to figure out how to make some mock "Velveeta" cheese.

Internet search engine to the rescue!  I found a simple recipe in no time at all, using ingredients readily available here in Atenas.  It only took just a few minutes to make it and the taste is even better than the "real" thing.

Thanks go to Wynnebaer of Florida, for posting the original recipe on www.grouprecipes.com.  The following is my recipe with a couple of changes I think make it even better.

Ingredients:
18 ounces of grated Cheddar cheese, divided into 3 equal parts
3 ounces of grated Parmesan cheese, divided into 3 equal parts
3 ounces of grated Mozzarella cheese, divided into 3 equal parts
1 1/2 cups almost boiling water, divided into 3 equal parts
9 tablespoons of instant dry milk, divided into 3 equal parts (1/2 cup plus 1 tablespoon)
1/2 envelope unflavored granulated gelatin (1 1/2 tsp.), divided into 3 equal parts

Directions:
I find that a immersion blender and large measuring cup, or small mixing bowl, work best for mixing the batches, but it can also be made in a regular blender.  It's just harder to get the mixture out of the blender with each small batch.

Line a 8x4x2 loaf pan with plastic wrap, or waxed paper.  Put a 1/2 cup of almost boiling water, 3 tbls. powdered milk, and 1/2 tsp. gelatin into the large measuring cup or blender.  Blend on high until gelatin is totally dissolved.  Add 6 ounces of grated Cheddar, 2 ounces of  Parmesan and 2 ounces of Mozzarella cheese.  Blend until mixture is very smooth and creamy. Pour the mixture into the loaf pan. Repeat the same procedure two more times. (Don't worry about any mixture remaining in the bowl after a batch. It will just get mixed in with the following batch.) Cover the loaf pan with plastic wrap and chill overnight before un-molding.

This should yield about a 2 pound loaf. You will notice the loaf does not have the deep yellow/orange color of regular Velveeta because no food coloring has been added.  I like knowing there are no artificial ingredients in it and besides, the taste is great!

Cheese

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Canoas de Zucchini / Zucchini Canoes

There is a plentiful harvest of squash and tomatoes right now, so this is the perfect time to make refreshing Canoas de Zucchini!

Ingredients:
2 large zucchinis
2 cups of diced and seeded tomatoes
½ cup of roasted sweet/mild chili peppers diced
1 can of Palmito pieces (Hearts of Palm) diced into small pieces
½ cup of finely diced onion
3 tablespoons of FRESH chopped basil (Note: It must be fresh, or it just won't work. If you don't like basil, you can substitute culantro (cilantro.))
¾ cup of finely cubed, or coarse grated, mozzarella cheese
¼ cup Balsamic vinegar
¼ cup extra virgin olive oil
Salt & pepper to taste
Paprika

Directions:
Slice the zucchini lengthwise and scrape out the seeds with a spoon. Using a sharp knife, take of a thin slice from the rounded side so that the zucchini sits flat without rocking. Add salt and pepper to taste. Place in a microwave dish and cook on high for 3-4 minutes until the squash is cooked. Remove them and place them in the refrigerator to chill for about an hour.

In a medium size bowl, gently toss all of the tomatoes, peppers, onions, palmito, cheese and basil with the olive oil and vinegar. Add salt and pepper to taste and place the bowl in the refrigerator to chill.

When everything is chilled, divide the salad mixture into fourths and fill the zucchini canoes. Just before serving, sprinkle a little paprika over the canoes.

¡Buen Provecho!

Vegetable

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Chorizo Potato Cheese Balls

These tasty little treats make a wonderful appetizer, served warm, or at room temperature.

Ingredients

• 1 cup grated cheddar cheese
• 1 cup grated jack or other mild low moisture cheese
• ½ kilo, or 1 pound chorizo (or any flavor of ground sausage)
• 1/3 cup fresh natilla, or sour cream
• 1 medium potato, coarsely grated (about 1 to 1½ cup)
• 2½ cups Krusteaz or Bisquick pancake/baking mix
• ½ teaspoon salt

Directions

• Preheat oven to 375 degrees.
• Soak grated potato in cold water for 10 minutes.
• Grate the cheeses.
• Remove the casing from the chorizo, or sausage.
• Drain water from grated potato and blot dry in a towel to remove excess moisture.
• Using your hands, combine all ingredients and mix well.
• Form mixture into balls about the size of a walnut.
• Bake on parchment paper for 45-50 minutes or until golden brown.

Yield:  about 3 dozen

Snacks

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Spaghetti Squash & Cheese Casserole

Ingredients:
1 medium size spaghetti squash
3 tablespoons sun-dried tomato paste
1/2 cup diced onion
1/4 cup diced bell or other sweet pepper
1 minced clove of garlic
1/2 cup water
1 cup grated cheddar cheese
1/2 cup grated Parmesan cheese
1 tablespoon salt free seasoning (I use an organic blend I found at Costco that has all sort of wonderful herbs and spices)

Directions:
Split squash lengthwise, remove seeds & pulp from the center. Place the two halves face down in a baking dish with about a 1/4 cup of water and bake in the microwave on high for about 10 minutes.

While the squash is in the microwave, saute the onion, peppers and garlic in a tablespoon of olive oil until onions are clear and set it aside.

Once the squash is tender, allow it to cool (about 10 minutes) until you can comfortable hold the halves. Scrap all the flesh out into a well oiled baking dish. Mix in the onions, peppers, garlic and water. Add the salt free seasoning, sun-dried tomato paste and cheddar cheese. Mix thoroughly and top with Parmesan cheese and bake in a 325° oven for 30 minutes

Vegetable

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Mac and Cheese Lorraine

Here's what to do with the half pound of bacon left over from making Stuffed Jalepeños!

This is one of Aimee's favorite Rachel Ray recipes

Ingredients:

Salt
1 pound gemelli pasta or other short cut pasta
1 tablespoon extra-virgin olive oil
1/2 pound bacon, chopped
2 onions, quartered and thinly sliced
1/2 cup dry white wine
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup chicken stock
1 cup whole milk
Freshly ground black pepper
2 cups shredded Gruyere
Pinch freshly grated nutmeg, to taste
1 tablespoon Dijon mustard

Directions:

Heat water for pasta, salt water and cook pasta to al dente. While pasta water comes to boil, heat extra-virgin olive oil, 1 turn of the pan, in a deep skillet over medium-high heat. When oil is hot, add bacon and crisp, 5 to 6 minutes. Remove with a slotted spoon and drain on paper towels. Add onions and cook 10 minutes until soft and beginning to caramelize. Add wine and cook out, 1 minute.
While onions cook, heat a sauce pot over medium heat. Add butter, melt and whisk in flour. Cook 1 minute then whisk in stock and milk and bring to a bubble. Thicken a few minutes then season with salt and pepper. Melt in cheese stirring it in a figure-8 motion with a wooden spoon. Add nutmeg and mustard and adjust salt and pepper.

Drain pasta, toss with onions and stir in cheese sauce to coat. Top with crispy bacon and serve.

Pasta

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Marinated Cheese

Very popular around Mary's part of the country in Southern Louisiana

Ingredients:
1/2 cup olive oil
1/2 cup white vinegar
3 tbsp chopped fresh parsley
3 tbsp minced green onions (chilled)
1 tsp sugar
3/4 tsp dried basil
1/2 tsp salt
1/2 tsp pepper
3 cloves garlic (minced)
1 (2 oz) jar diced pimento (drained)
1 (8 oz) block sharp cheddar cheese
1 (8 oz) package cream cheese (chilled)

Directions:
Combine first 10 ingredients in a jar, cover tightly and shake vigorously. Set aside. Cut block of cheddar cheese in half lengthwise. Cut crosswise into 1/4" thick slices and set aside. Repeat with cream cheese. Stand cheese slices up in a shallow dish, alternating type of cheese. Pour marinade over the cheeses slices. Cover and let marinate in refrigerator for at least 8 hours.

Transfer rows of marinated cheese to a serving platter in the same alternating fashion, reserving marinade. Spoon marinade over cheese slices. Garnish if desired with fresh parsley. Serve with assorted crackers.

Cheese

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Lil' Gramma's Chicken Parmesan

Ingredients:
4 boneless, skinless chicken breasts
1/3 cup bread crumbs
3 tbsp grated Parmesan cheese
3 tbsp butter
1/2 cup spaghetti sauce
4 slices mozzarella cheese
flour for dipping
1 egg, beaten with 1 tsp water

Directions:
Combine bread crumbs and Parmesan cheese in bowl. Put flour in separate bowl. Coat chicken in flour, then in egg wash, and finally in bread crumb mixture. Melt butter in pan and brown one side of breaded chicken. Add butter as needed. Cook 6 - 8 minutes on high, covered. Turn chicken over and spoon 1-2 tablespoons of sauce over each piece of chicken and top with slice of mozzarella. Cook 5 minutes on high until cheese is melted.

Poultry

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Baked Brie

1 package refrigerated crescent rolls
1/4 cup butter
1/2 cup pecans
brown sugar
round of brie

Roll cresents into one piece on a greased cookie sheet. In small saucepan, melt butter. Add enough brown sugar to make a paste. Add pecans. Place brie in center of crescent and pour brown sugar mixture on top of brie. Pull the sides of the dough up and around the brie. Brush with melted butter. Bake at 375 for 22 minutes. Serve with crackers (Ritz are good)

Cheese

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Cindy's Cajun Caviar

Cindy served this yummy appetizer with crackers at a recent family gathering...

Ingredients:
2C shredded sharp cheddar cheese
2C chopped roasted pecans
1C chopped green onions
1C Mayo
1 jar hot pepper jelly

Directions
Mix 1st 4 ingredients and shape it into a loaf. Spread jelly on top and chill. It's even better the next day. Enjoy!

Cheese

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Everyone's Favorite Bagel Spread

This is such a simple recipe and always a big hit! Goes great with fruit and fruit dip! If you can't find the Old English in your local grocer's cheese cooler, you may find near the chips and cheese dips.

Ingredients:
2 jars Old English Cheddar Cheese Spread
(Kraft Cheese Spreads come in 4 oz. glasses with metal lids.)
16 ounces cream cheese, softened
Garlic Powder, to taste
2 packages bagels (onion, garlic, plain, etc.), your favorites

Directions:
Mix Cream Cheese and Cheese Spread with a mixer until smooth. Add a few shakes of Garlic Powder to taste (about 4 shakes) and mix again. Stores well overnight in fridge, but be careful — garlic flavor intensifies. Serve with split bagels, cut into small wedges.

Cheese

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Mary's Cheese Loaf

Ingredients:
1/2 pound Provolone Cheese - sliced thin
8 oz. Garlic cream cheese
4 oz. or 1/2 stick butter - creamed
2 tablespoons of pesto
1 jar julienned sun dried tomatoes or tomato pesto
Lots of minced garlic - to taste
Damp cheese cloth
Loaf pan

Directions:
Line the loaf pan with the damp cheese cloth. Lay cheese in pan pressing the edges together (up sides & overlapping sides). Spread 1/2 the pesto in the bottom, layer cheese over it. Spread 1/2 of the tomatoes with another layer of provolone, then pesto. Top with remaining provolone. Fold in the ends of provolone. Fold cheese cloth over and press down hard. Place in refrigerator overnight. Keep cold until ready to serve. Flip pan over and slice. Serve with French Baguette or Crackers.

Cheese

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Pineapple Cheese Ball

Ingredients:
16 oz cream cheese, softened
1 small can crushed pineapple, drained
1/4 cup green bell pepper, chopped
1 teaspoons season salt
½ pecans, finely chopped (set this aside)

Directions:
Mix above ingredients together (use only 1/4 cup of the pecans) and shape into ball. Refrigerate for a couple of hours and then roll in remaining 1/4 cup of pecans until completely covered. Refrigerate until ready to serve. Tastes best when made 24 hours in advance.

Fruit

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