Oklahoma Fried Onion Burgers

A few weekends ago we were all watching Cook's Country together (yes, my 5-year-old loves to watch cooking shows. It warms my heart). They were making something called Oklahoma Fried Onion Burgers and they looked mouthwateringly good.

For some reason that episode was on at least 3 or 4 more times within a two-week span and I finally told SP I had to make them. So, he picked up some ground beef at the store and I planned to make them one Saturday for dinner. Then we had a ridiculously huge lunch and couldn't stand the thought of eating again. The ground beef went into the freezer, where it was promptly forgotten. I finally remembered that I wanted to make the recipe and put the burgers on the menu two nights ago. They were so good I had to blog them immediately.

I thought these would be more complicated but it's actually a very easy recipe. All you need to do is plan ahead enough to let the onions sit in the colander. SP said they tasted like a McDonald's hamburger only a million times better. Baby Girl had the mini burger in the center of the picture above, sans onions because she isn't a fan. They even reheated well the next day.

Oklahoma Fried Onion Burgers
As seen on Cook's Country

1 large onion, peeled, halved and thinly sliced
salt and pepper
1 lb ground beef
1 tablespoon butter
1 tablespoon vegetable oil
4-8 slices American cheese
Mayo, mustard and pickles, for serving
4 hamburger buns, toasted

Combine the onion slices and 1 teaspoon of salt in a bowl and toss to combine. Transfer the onions to a colander and let sit for 30 minutes, tossing occasionally. Transfer the onions to a clean dish towel, gather the edges together and squeeze out as much liquid as you can from the onions. Do this over the sink or a large bowl since the onions will have quite a bit of liquid in them.

Divide the onions into 4 separate mounds on a rimmed baking sheet. Form the beef into 4 lightly packed balls. Place the beef balls on top of the onion mounds and flatten the beef firmly (use your palm) so the onion adheres to the beef. The patties should measure 4 inches in diameter. Season the beef generously with salt and pepper.

Melt the butter with the oil in a 12-inch skillet over medium heat. Using a large spatula, transfer the patties to the skillet, onion side down. Cook for 6-8 minutes, until the onions turn a deep golden brown and begin to crisp around the edges. Flip the burgers, then increase the heat to high and cook until well browned on the second side, about 2 minutes.

Add 1 or 2 slices of cheese to each burger and allow to melt. Add mayo, mustard and pickles to the top buns, then place each burger on a bottom buns. Serve immediately.

Recipe Remake: Farmstand Corn Fritters

I can't believe I've been making these corn fritters for 7 years already. They're so easy and the flavor is incredible. The last few times I've made them Baby Girl helped by stirring all the ingredients together in the bowl.

My original post didn't even include a photo (what was I thinking?) and since that post was back in 2007 I figured it was time to bring it back from the archives while corn was still in season (although I'm cutting it a bit close). We usually eat them plain, but you could serve them with a dipping sauce or top them with mozzarella, tomato and basil. We rarely have leftovers but if you did, you could serve them with a fried egg the next morning.

If you can still get farm-fresh corn you need to make these ASAP. I'm kicking myself for not putting corn on the shopping list this week.

Farmstand Corn Fritters
As seen in Cook's Country magazine Aug/Sept 2005

3-4 ears of corn, husks and silk removed
1 large egg, beaten lightly
3 tablespoons flour
3 tablespoons cornmeal
2 tablespoons half-and-half (can also use heavy cream)
1/2 small shallot, minced
1/2 teaspoon salt
1/2 cup corn or vegetable oil, as needed

Using a chef's knife, cut the kernels from 1 to 2 ears of corn (depending on size) and place in a large bowl. You should have about 1 cup of whole kernels. Grate the kernels from the remaining ears of corn on the large holes of a box grater. You should have a generous 1/2 cup of grated kernels. Add to the bowl with the whole kernels. Using the back of a butter knife, scrape any remaining pulp from all the cobs and put in the bowl. Stir in the egg, flour, cornmeal, cream, shallot, and salt.

Heat oil in a large heavy-bottomed non-stick skillet over medium-high heat until shimmering. Drop 6 heaping tablespoons of batter into the pan. Fry until golden brown, about 5 minutes per side. Leave them alone until you see them starting to brown around the edges, then carefully flip them over to cook on the second side.

Transfer fritters to a plate lined with paper towels. Sprinkle with some salt. Fry the remaining batter. Serve immediately.

Chicken Parmesan Salad

A few weeks ago I received an issue of Cook's Country magazine. I used to be a subscriber, but in an effort to save money I cancelled my subscription awhile back. I'm not sure if this was a teaser issue to try to entice me back, but it doesn't have a date on it so I'm assuming that's what it is. SP went through it and picked out a few recipes for me to make, including this one for Chicken Parmesan Salad.

I made a few modifications - I switched up the breading method since I've found that panko adheres better when you coat the chicken in flour first, and I swapped out arugula for Romaine hearts since I always have a package on hand. If only I could buy arugula that didn't spoil immediately...

This was a great salad. We were all big fans. I mean, what's not to like about crispy chicken and the summer trinity of tomatoes, mozzarella and basil? Because of Baby Girl's nut allergy I didn't make traditional pesto, simply processed basil leaves with a little oil, salt and pepper and then grated in some Pecorino cheese. I have to be honest - I haven't made pesto with nuts in years and I don't notice a difference.

Chicken Parmesan Salad
As seen in Cook's Country magazine

1 large egg
1 cup flour
1 cup panko
salt and pepper
4 chicken cutlets
6 tablespoons vegetable oil
1/4 cup pesto
1 teaspoon grated lemon zest plus 1 tablespoon juice
12 ounces cherry tomatoes, halved
5 ounces baby arugula, mixed greens or finely shredded Romaine hearts
4 ounces bocconcini, halved

Beat the egg in a shallow dish with a splash of water. Add the flour to a second shallow dish. Combine panko, 1/4 teaspoon salt and 1/4 teaspoon pepper in a third shallow dish. Season each chicken cutlet with salt and pepper. Working with one cutlet at a time, coat the cutlet in flour, then dip into the egg, and finally coat in the panko, pressing to adhere.

Heat 3 tablespoons of vegetable oil in a non-stick skillet over medium-high heat until shimmering. Cook 2 cutlets at a time until golden brown and crispy, about two minutes per side. Transfer to a paper towel-lined plate. Repeat with the remaining oil and chicken. Tent the chicken loosely with foil and let rest for 5 minutes.

Whisk the pesto and lemon zest and juice together in a large bowl. Add the tomatoes, arugula and bocconcini and toss to combine. Season with salt and pepper. Arrange the salad on a serving platter. Slice the chicken into strips and arrange on the salad. Serve.

Pasta with Lemony Chicken and Asparagus

When you have a food blog you tend to be the one who does most of the cooking in your house. This works well for us - I work from home now but even when I was commuting to an office I was always home before SP. He is a fantastic cook, his first job was working in a restaurant, but his schedule has made it difficult for him to get in the kitchen these last few years. Recently he asked me to make it possible for him to cook one meal on a weekend (usually Sunday). He spent a lot of time looking through my back issues of Cook's Country before choosing this recipe for Pasta with Lemony Chicken and Asparagus.

As agreed, I stayed out of the kitchen and let him do his thing. Baby Girl helped trim the asparagus (she loves snapping off the woody ends) and I consulted when he had any questions but this meal was entirely his. And it was fantastic, light and flavorful with the brightness of the lemon and the kick from the garlic. The asparagus were perfect - not to thin and not to thick, cooked until tender but not mushy. The chicken was nicely browned and we both loved the campanelle pasta even if it was almost twice the price of our usual store brand. I can't say enough good things about this meal. Even the leftovers were awesome.

The original recipe calls for 4 chicken breasts (1 1/2 lbs) and only half a pound of pasta. I convinced SP to cut it down to 3 chicken breasts and it was still a lot of chicken. I'm modifying the recipe to only 2 chicken breasts. I also think a bunch of asparagus is less than a pound (we didn't weigh it) so you might want to buy two bunches - you can never have too much asparagus.

I can't wait to see what he'll make next!

Pasta with Lemony Chicken and Asparagus
Cook's Country Magazine April/May 2008

8 ounces campanelle pasta
Salt and pepper
2 boneless, skinless chicken breasts, cut into 1/4"-thick slices
4 tablespoons unsalted butter
1 pound asparagus, trimmed and cut into 1" pieces
8 garlic cloves, minced
1/4 fresh squeezed lemon juice
1 cup grated Parmesan cheese
1/4 cup chopped fresh parsley

Bring water to a boil in a large pot. Add 1 tablespoon salt and pasta to boiling water and cook according to package directions. Drain and reserve 1/2 cup of the pasta cooking water. Return pasta to the pot and set aside.

Pat chicken dry with paper towels and season with salt and pepper. Melt 1 tablespoon butter in a large non-stick skillet over medium-high heat. Cook half the chicken until golden brown, about 1-2 minutes per side. Remove to a plate and repeat with another tablespoon of butter and the remaining chicken.

Add 1 tablespoon of butter to the now-empty pan and add the asparagus. Cook until tender, about 5 minutes, then add the garlic and cook until fragrant, about 30 seconds.

Add the remaining 1 tablespoon of butter, chicken, asparagus, lemon juice, cheese and parsley to the pot with the pasta and toss to combine, adding the 1/2 cup of pasta cooking water as needed to make a sauce. Taste and season with salt and pepper, if needed, then serve.

Skillet Penne with Chicken and Broccoli

I've mentioned before how much I love one-pot dishes, especially when they involve cooking pasta in broth and water. There's something special about pasta cooked in a skillet with so many other delicious ingredients. The pasta soaks up not just the water and broth but the flavors as well.

This Skillet Penne with Chicken and Broccoli is from Cook's Country, which is one of the only magazines I continue to pay for. The recipes are tested so many times that I've rarely comes across one that isn't a winner. This was no exception. The sauce was a little thin, but I only had 7 ounces of ziti so that may have had something to do with it. I'm sure the leftovers the next day were better, but since there was only enough for SP I couldn't tell you. :) He's a lucky man - the flavors in this were outstanding. You can't go wrong with chicken, pasta and broccoli in my book.

Skillet Penne with Chicken and Broccoli
As seen in Cook's Country August/September 2012

1 pound boneless, skinless chicken breasts, sliced thin
Salt and pepper
2 tablespoons olive oil
1 onion, chopped fine
6 garlic cloves, minced
1/4 teaspoon red pepper flakes
1/4 teaspoon dried oregano
1/2 cup dry white wine
2 1/2 cups water
2 cups low-sodium chicken broth
8 ounces penne
8 ounces broccoli florets, cut into 1-inch pieces
2 ounces Parmesan cheese, grated, plus extra for serving

Pat chicken dry and season with salt and pepper. Heat 1 tablespoon oil in a 12-inch non-stick skillet over medium-high heat until just smoking. Add chicken in a single later and cook, without stirring, until beginning to brown, about 1 minute. Stir chicken and continue to cook until nearly cooked through, about 2 minutes. Transfer to a bowl and keep warm.

Add 1 tablespoon oil to now-empty skillet and heat over medium heat until shimmering. Add onion and 1/2 teaspoon salt and cook until softened, about 5-7 minutes. Stir in garlic, pepper flakes and oregano and cook until fragrant, 30 seconds. Stir in wine and simmer until nearly evaporated, 1-2 minutes. Stir in water, broth and penne. Increase heat to medium-high and cook at a simmer, stirring often, until penne is nearly tender, about 12 minutes.

Stir in broccoli and cook until penne and broccoli are tender and sauce has thickened, 3-5 minutes. Stir in chicken, along with any accumulated juices and cook until warmed through, about 1 minute. Off heat, stir in Parmesan cheese. Season with salt and pepper to taste. Serve immediately.

BLT Wraps

One of SP's favorite sandwiches in a BLT. As much as I love a traditional BLT on white bread, it can be a messy sandwich to eat. Enter the BLT Wrap. All the flavors of a BLT but wrapped snugly in a tortilla.


I ended up making these for dinner on Friday so I cut the recipe in half since we wouldn't need leftovers. These were incredibly easy to make, although I did have a minor mishap with the bacon. The original recipe calls for cooking the bacon in the microwave but my bacon wasn't cooking properly so I finished it in the toaster oven. I recommend cooking the bacon in either the toaster oven or regular oven for more even cooking.

BLT Wraps
Slightly Modified from Cook's Country, August/September 2012

12 ounces thick-cut bacon
1/4 cup mayonnaise
1 tablespoon Dijon mustard
2 romaine lettuce hearts (12 ounces), leaves trimmed to 8 inches long
1 pint cherry tomatoes, halved
4 (10-inch) flour tortillas

Cook bacon until crispy.* Allow to cook slightly then chop into bite-size pieces.

Whisk mayonnaise and mustard together in large bowl until combined. Add lettuce and tomatoes and toss to coat evenly with dressing. Lay ­tortillas on counter and divide lettuce, tomatoes, and bacon among tortillas. Roll tightly and serve.

*I like to use the toaster oven but for this amount of bacon I recommend using the oven. Preheat to 350 degrees and line a baking sheet with tin foil for easy clean-up. Place a cooling rack on the baking sheet and lay the bacon on the rack. Cook until desired crispiness, checking often to make sure the bacon isn't burning.

Weeknight Spaghetti and Meatballs

One of the only magazines I continue to subscribe to is Cook's Country. I love their recipes but the real reason is they don't make their content available on their website. That irks me quite a bit, but it's a good move on their part since it forces folks to buy their magazine. SP was looking through the most recent issue and came across this one for Weeknight Spaghetti and Meatballs. He's a big spaghetti and meatballs fan but he also thought it would be great because it's a one-pot meal. Score!


This couldn't have been easier to make. SP wished there had been more spaghetti and less meatballs, so I need to figure out how to make that work next time. I felt like the meatballs needed more seasoning than just the garlic, so I added salt, pepper and Italian seasoning. I had the meatballs rolled in about 10 minutes and put them in the fridge to stay cold until I was ready to cook. I think that was a good step because the meatballs held together perfectly while cooking, so I modified the recipe below.


Baby Girl absolutely loved this dish. She had thirds of the spaghetti (don't you love that toddlers call spaghetti "pasketti?") and we already know how much she loves meatballs and these were no exception. She was covered from head to toe in red sauce, which made for some adorable pictures.

I'll be making this often, especially in the fall and winter.

UPDATE April 2014 - I remade this using penne and it was even better than the spaghetti. Same process, just a different pasta shape.

Weeknight Spaghetti and Meatballs
Slightly Modified from Cook's Country

1 pound meatloaf mix (ground beef, pork and veal)
1/3 cup panko
1 large egg, lightly beaten
5 garlic cloves, minced
1 teaspoon dried Italian seasoning
Salt and pepper to taste
2 tablespoons olive oil, divided
1 (28-oz) can crushed tomatoes
2 cups water
8 ounces spaghetti, broken in half
1/4 cup fresh basil, chopped
Grated cheese for serving

Combine meat, panko, egg, half the garlic, Italian seasoning and some salt and pepper in a bowl and knead gently until combined. Form meat into 48 meatballs, about 1-inch around. Refrigerate for 20 minutes to firm up the meat.

Heat oil in a large, 12-inch non-stick skillet with high sides over medium heat until just smoking. Cook meatballs until well browned all over, about 5 minutes. Transfer meatballs to a paper towel-lined plate. Drain fat from the skillet.

Add 1 tablespoon oil to the now-empty skillet over medium-high heat. Add the remaining garlic and cook until fragrant, about 30 seconds. Add tomatoes, water, pasta, salt and pepper and bring to a boil. Cover, reduce heat to medium-low and cook, stirring often, until pasta begins to soften, about 7 minutes.

Return meatballs to the skillet and simmer, covered, until meatballs are cooked through and pasta is al dente, about 5 minutes. Off heat, stir in basil. Serve with grated cheese.

Buffalo Chicken Quesadillas

SP loves any recipe that involves buffalo chicken so when I saw this recipe in the August/September 2011 issue of Cook's Country I immediately put it on the menu.


Not only is it easy to put together, it's got tons of flavor. As expected, SP loved it. I can only handle so much blue cheese and Frank's before the flavors become monotonous. But if you love buffalo chicken you will love this recipe. I added some shredded Mexican cheese because I didn't want the blue cheese to overwhelm everything else.

Buffalo Chicken Quesadillas
Modified from Cook's Country August/September 2011

4 ounces blue cheese, crumbled (1 cup)
1 celery rib, sliced thin
1/4 cup sour cream
2 scallions, sliced thin
3 tablespoons unsalted butter
1 1/2 pounds boneless, skinless chicken breasts, trimmed and cut into 1-inch strips
1/3 cup Frank's hot sauce
4 (10-inch) flour tortillas
Shredded Mexican blend cheese
1 tablespoon vegetable oil

Combine blue cheese, celery, sour cream, and scallions in a bowl. Melt butter in 12-inch nonstick skillet over medium heat. Add chicken and hot sauce and simmer until chicken is cooked through, 6 to 8 minutes. Transfer chicken mixture to a bowl. Using 2 forks, shred chicken into bite-size pieces. Wipe out skillet.

Working one at a time, spread one-quarter of the blue cheese mixture over half a tortilla, leaving 1/2-inch border around the edges. Top with one-quarter of chicken mixture and a handful of shredded cheese. Fold tortilla over filling, pressing firmly.

Heat 1 1/2 teaspoons oil in now empty skillet over medium-high heat until shimmering. Add two tortillas to the skillet, cooking until brown and crisp on both sides, about 1 to 2 minutes per side. Transfer to cutting board and repeat with remaining quesadillas. Cut into wedges and serve.

Spaghetti with Summer Vegetable Sauce

My basil plant went crazy a few weeks ago so I decided to make pesto and freeze it. When I was trying to come up with a meal plan for the week I saw this recipe for Spaghetti with Summer Vegetable Sauce and remembered the pesto. Done and done.


Even though the recipe calls for large zucchini and summer squash, I felt there was too much of each and not enough tomato. Next time I'll use smaller squash and up the tomatoes. Also, I hate when tomato skin loosens from the flesh so I tossed the tomatoes in at the end, along with the pesto.

All in all this was a delicious and easy meal. Even SP, a spaghetti hater (I don't know what's wrong with him), cleaned his plate.

Spaghetti with Summer Vegetable Sauce
Very slightly modified from Cooks Country, August/September 2011

3 tablespoons unsalted butter
1 onion, diced
1 small summer squash, halved lengthwise and sliced thin
1 small zucchini, halved lengthwise and sliced thin
2 garlic cloves, minced
1/2 cup dry white wine
salt and pepper
1 pound spaghetti
6 tablespoons basil pesto
12 ounces cherry tomatoes, halved
Grated cheese

Bring water and some salt to in a boil in a large pot. Cook pasta according to package directions. Reserve 1/2 cup of cooking water and drain pasta. Return to the pot.

Melt butter in a large skillet over medium high heat. Add onion and cook until softened, about five minutes. Stir in squash and zucchini and stir until softened, about 3-5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add wine, 3/4 teaspoon of salt, and 1/2 teaspoon pepper. Cook until liquid is reduced, about 2 minutes.

Toss vegetables, tomatoes and pesto with pasta, adding reserved pasta water to thin the sauce as needed Serve with grated cheese.

Spicy Scallion and Brie Burgers

I love a good burger. This is nothing new if you've read my blog recently. Someone on my cooking board recently asked for burger recommendations and these Spicy Scallion and Brie Burgers were mentioned. I immediately put them on the menu for the following week. I love anything with Brie in it.


I left out the jalapeno in the scallion paste. It was still spicy from the cayenne and I figured that was enough heat for me. The Brie melted nicely and added a really nice flavor to the meat.

Spicy Scallion and Brie Burgers
1 1/2 pounds ground beef
Salt and freshly ground pepper
4 ounces Brie, rind removed, cheese cut into 4 slices
1/4 cup Spicy Scallion Paste (recipe below)
Vegetable oil, for brushing
1/4 cup mayonnaise
4 hamburger buns, split
Tomato slices and lettuce, for serving

Light a grill. Season the ground beef with salt and pepper and form into eight 4-inch patties that are slightly thicker in the center. Top 4 of the patties with a slice of Brie and a scant tablespoon of the scallion paste. Top with the 4 remaining patties, pinching the edges to seal.

Brush the burgers with oil and grill over high heat, turning once or twice, about 8 minutes for medium-rare meat.

Meanwhile, mix the mayonnaise with the remaining scallion paste. Grill the buns until toasted. Spread the mayonnaise on the bottoms of the buns and top with the burgers, tomatoes and lettuce. Close the burgers and serve.

Spicy Scallion Paste
4 scallions, thinly sliced
2 garlic cloves, minced
1 fresh hot chile, seeded and minced
1/2 teaspoon finely grated lemon zest
1/4 teaspoon cayenne pepper
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt

In a small bowl, combine the scallions with the garlic, chile, lemon zest and cayenne, mashing slightly with the back of a spoon. Stir in the olive oil and salt. The paste can be refrigerated for up to 2 days.

I served the burgers with oven fries:


I used a new recipe from Cook's Country and did a much better job getting them evenly brown. I'm still working on cutting the fries evenly.

Crispy Oven Fries
Cook's Country

4 russet potatoes (6 to 8 oz. each), peeled and cut into 1/2" slices
6 tablespoon vegetable oil
1 tablespoon cornstarch
1 teaspoon salt

Adjust oven rack to lowest position and heat oven to 450 degrees.

Place potatoes in a bowl, wrap tightly with plastic, and microwave until translucent around edges, 3 to 5 mins, shaking bowl half-way through to redistribute potatoes.

Transfer potatoes to cooling rack and thoroughly blot dry with paper towels. Coat rimmed baking sheet with 5 tablespoons of oil. Transfer to oven and heat until just smoking, 5 to 7 mins. Meanwhile, whisk remaining oil,cornstarch and salt in large bowl. Add potatoes and toss to coat.

Arrange in single layer on hot baking sheet and bake till deep, golden brown and crisp, 25 to 35 mins, flipping potatoes half-way through cooking time. Transfer to paper towel-lined plate and blot with additional paper towels.

Skillet Meatballs and Noodles in Creamy Herb Sauce

I love easy meals and Cook's County seems to have plenty of those in their magazine. Not a lot of ingredients, but excellent flavor and easy prep are key for me these days. This meal didn't disappoint.


This is actually the second time I made this dish, but the first time I cooked it and then left it covered on the stove until I'd put Baby Girl to bed. Not a good idea, as the noodles absorbed all the sauce and the dish was rather dry. This time I made it and we ate immediately. And look - it's a one-skillet meal. Score!



Skillet Meatballs and Noodles in Creamy Herb Sauce
Cook's Country

1 pound ground beef (85% or so)
1 package garlic and herb Boursin cheese
Salt and pepper
Vegetable oil
1 onion, chopped fine
2 tablespoons all purpose flour
3 1/2 cups low sodium chicken broth
8 ounces egg noodles
1/4 cup white wine
1/4 cup finely chopped fresh chives

Combine beef, 5 tablespoons Boursin cheese, 3/4 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl and knead gently until combined. Form mixture into 1 inch meatballs. Heat oil in large nonstick skillet over medium-high heat until just smoking. Cook meatballs until well browned all over, about 5 minutes. Transfer meatballs to plate and pour off all but 1 tablespoon fat from pan.

Cook onion in reserved fat until browned, about 6-8 minutes. Stir in flour and cook until golden, about 1 minute. Add broth, noodles, and wine and bring to a boil. Cover, reduce heat to med-low, and cook, stirring often, until pasta begins to soften, about 5 minutes. Add meatballs and simmer, covered, until meatballs are cooked through and noodles are al dente, about 4 minutes. Turn off the heat and stir in remaining Boursin cheese and chives. Season with salt and pepper.

Mac & Cheese with Broccoli

I had some broccoli that needed to be used up so I decided to make a mac & cheese on Sunday that we could eat later in the week. I cut the two small broccoli crowns into small pieces and added it to the pot with the macaroni about 5 minutes before the pasta was finished cooking. Then I just finished the recipe with the cheese sauce as indicated in the recipe below.


When I got home from work on Tuesday I preheated the oven while I did my exercise video (I have to give a plug to the 30-Day Shred...love it!) and then I put the dish in the oven to cook while I showered and got the salad ready.


We had some baby arugula in the fridge and a few mushrooms so I sliced the mushrooms and made a quick dressing with minced shallot, red wine vinegar, olive oil and a little Dijon:


Easy and tasty. I really love the new mac & cheese recipe. Once again, as much as I don't like the ATK/CI/CC philosophy, I can't argue with some of their recipes. This one is a recipe I saw on the new Cook's Country TV show. I don't follow it to the letter since I don't keep evaporated milk on hand and I like a little onion flavor in my mac & cheese, so below is my modified (gasp!) version.

Best Potluck Macaroni and Cheese
Cook's Country

3-4 slices hearty white sandwich bread, torn into large pieces
8 tablespoons unsalted butter, 4 tablespoons melted
1/4 cup grated Parmesan cheese
1 pound elbow macaroni (I like to use cavatappi)
5 tablespoons all-purpose flour
4 cups milk
1 small onion, finely chopped
1/8 teaspoon ground nutmeg
1/4 teaspoon paprika
2 dried bay leaves
salt and pepper, to taste
2 cups shredded extra-sharp cheddar cheese
1 1/4 cups shredded American cheese, (use block American cheese from the deli counter. Prewrapped slices of American cheese will result in a drier sauce)
3/4 cup shredded Monterey Jack cheese

Preheat oven to 350 degrees. Pulse bread, melted butter, and Parmesan in food processor until ground to coarse crumb. Transfer to bowl.

Cook pasta in boiling salted water until al dente. Drain and set aside.

Melt remaining 4 tablespoons butter in now-empty pot over medium-high heat until foaming. Stir in flour and cook, stirring constantly, until mixture turns light brown, about 1 minute. Slowly whisk in milk, onion, bay leaves, nutmeg, salt and pepper and cook until mixture begins to simmer and is slightly thickened, about 15 minutes, stirring occasionally. Remove from heat, remove bay leaves, then whisk in cheeses and stir until cheese melts. Stir in macaroni until completely coated.

Transfer mixture to 9 by 13-inch lightly greased baking dish and top with bread crumb mixture. Bake until cheese is bubbling around edges and top is golden brown, 20 to 25 minutes. Let sit for 5 to 10 minutes before serving.

Cashew Chicken

Another recipe for Cashew Chicken, this one from the latest issue of Cook's Country:


Even though I've never made anything I'm anxious to make again, I keep trying Chinese/Asian meals. Nothing I make really wows me. Don't get me wrong, this was a good, solid meal, but the flavors just weren't quite what I was looking for. I liked the sauce and the chicken was a gorgeous color from the marinade, but it was still missing something.


SP told me there is just no way I'm going to get the flavor I'm looking for without the MSG, but I want to keep trying. Call me crazy, but this is now a goal of mine.

Cashew Chicken
December/January 2009 Cook's Country

Marinade and Sauce
1/2 cup mirin (I used a combo of rice wine and rice vinegar)
6 tablespoons soy sauce
2 tablespoons plus 2 teaspoons toasted sesame oil
2 tablespoons plus 4 teaspoons cornstarch
4 boneless, skinless chicken breasts, cut into 3/4-inch pieces
1 cup low-sodium chicken broth
3 tablespoons Worcestershire sauce

Stir-Fry
2 tablespoons vegetable oil
8 ounces snow peas, stems and strings removed, halved
1 tablespoon grated fresh ginger
6 garlic cloves, minced
1/4 teaspoon red pepper flakes
1 8-oz can sliced water chestnuts, drained
1 cup cashews, half chopped, half left whole

Heat the oven to 350 degrees. Toast the cashews on a baking sheet until golden brown, tossing occasionally, about 5 minutes.

Whisk 3 tablespoons mirin, 2 tablespoons soy sauce, 2 tablespoons sesame oil, and 2 tablespoons cornstarch in a large bowl. Add chicken, toss to coat and refrigerate at least 30 minutes and up to 2 hours.

Whisk broth, Worcestershire, remaining mirim, soy sauce, sesame oil and cornstarch in a separate bowl.

Remove chicken from marinade and pat dry with paper towels. Heat 2 tablespoons oil in a large non-stick skillet or wok over medium heat until just starting to smoke. Brown half the chicken, stirring occasionally, until no longer pink, about 4 minutes. Remove to a plate and brown the remaining chicken.

If necessary, add more oil to the skillet or wok and add the snow peas. Cook, stirring constantly, until bright green. Add ginger, garlic and pepper flakes and cook 30 seconds. Add the water chestnuts and broth mixture. Cook, stirring constantly, until sauce is thickened, about 2 minutes. Return chicken to the pan along with any juices and heat through. Off heat stir in the cashews. Serve over rice.

Grilled Pork Chops and Corn Fritters

On Thursday I picked up some corn at the farmer's market near my office so we could have corn fritters with our grilled pork chops:


The thing I love about a charcoal grill is that you don't need to do anything crazy with the meat to give it flavor. All I did with these chops was season them with salt and pepper. The charcoal provided the rest of the amazing flavor. These stayed nice and juicy because they were bone-in.


I've been waiting to make these corn fritters since we fell in love with them last summer. They are addictive.

Dinner with C & T

On Thursday our friends C, T and baby J came over for dinner. SP and I went to the local farmer's market and an Italiam market to get provisions. Dinner was a smorgasboard of summer, including tomatoes and basil from my garden with fresh mozzarella:


We also had more of the beets I roasted last weekend with some fresh goat cheese and arugula:


C & T aren't fans of goat cheese, so I made half the salad without it:


SP thought macaroni salad would be good:


After all the hubbub about Cook's Country recipes I feel guilty for using one of their recipes, but it worked out well. I found this recipe by simply Googling the title.

In keeping with the summer theme we decided to have burgers. We bought some fresh ground beef at the farmer's market:


... which were juicy and flavorful from the grill. We had them on rolls from the Amish bakery, which is also where we got the pumpkin gems for dessert:


It was good to see C, T and baby J. Thanks for a lovely evening!

Slow Cooker BBQ Shredded Beef and Potato Salad

We really enjoyed these sandwiches the last time I made them, so it's hard to believe it's been almost a year since then.


It was just as good as we remembered. This time I served it with my potato salad, which turned out to be an excellent pairing:



Slow-Cooker BBQ Shredded Beef
Cook's Country

1 5-pound boneless beef chuck-eye roast, trimmed and cut into 4 pieces (I used pot roast since I couldn't find beef chuck eye)
4 slices bacon, chopped fine
1 onion, chopped fine
2 tablespoons chili powder
1 tablespoon paprika
1 1/2 cups brewed coffee
1 1/2 cups ketchup
1/4 cup packed dark brown sugar
2 tablespoons brown mustard
1 tablespoon hot sauce
1 tablespoon cider vinegar
1 teaspoon liquid smoke
Salt and pepper
10 sandwich rolls, split

1. Place beef in slow-cooker insert. Cook bacon in large skillet over medium-high heat until crisp, about 5 minutes. Using slotted spoon, transfer bacon to slow-cooker insert. Pour off all but 2 tablespoons fat from pan and cook onion in remaining bacon fat until softened, about 5 minutes. Add chili powder and paprika and cook until fragrant, about 30 seconds. Stir in coffee, ketchup, sugar, and 1 tablespoon mustard and simmer until reduced slightly, about 10 minutes. Add half of sauce to slow-cooker insert and refrigerate remaining half. Cover and cook on low until meat is tender, 9 to 10 hours (or cook on high for 5 to 6 hours).

2. Using slotted spoon, transfer meat to large bowl and cover with foil. Transfer cooking liquid to large skillet, skim fat, and simmer over medium-high heat until reduced to 1 cup, about 10 minutes. Off heat, stir in reserved sauce, remaining mustard, hot sauce, vinegar, and liquid smoke.

3. Pull meat into large chunks, discarding any excess fat or gristle. Toss meat with 1 1/2 cups sauce and let sit, covered, until meat has absorbed most of sauce, about 10 minutes. Season with salt and pepper. Serve on rolls, passing remaining sauce at table.

Clams Casino Pasta

I know not every recipe can be a winner, but Cook's Country rarely lets me down. But I have to say, this was just plain bad:


It looks good, doesn't it? Vibrant colors, lots of good bits like bacon and fresh breadcrumbs, but it was just not good. I want to like canned clams because of their convenience factor, but I think it's time to admit that I just don't like the flavor.

I'm ashamed to admit it, but I ate a few bites of this, pushed the plate away and had a peanut butter, banana and Nutella muffin instead. SP was also excited for this meal but he told me he tried the leftovers I gave him for lunch and wasn't a fan. Oh well. You win some and you lose some. I just hate when I lose.

Cuban Sandwiches and Fries

In paging back through my blog recently I was reminded of the recipe for Cuban sandwiches that I got from Cook's Country. It's an incredibly easy meal to make and it tastes fantastic. I decided to pair it with fries for a yummy mid-week meal:


The recipe calls for both yellow mustard and mayo. In the past we decided we didn't like the combination of flavors with this sandwich so I left the yellow mustard off my sandwich entirely and added a little garlic to the mayo. SP, despite being an avid mayo fan, asked me to make his without mayo - just yellow mustard. I was skeptical but he loved it that way. I cooked the fries on my pizza stone and while they were crispy, they could have spent a few more minutes in the oven.


We really love the combination of flavors in this sandwich - the melty Swiss cheese, the roast pork and the ham with the pickles and banana peppers is a match made in Heaven.

Chicken, Broccoli and Ziti Casserole

My mom and I went to the Philadelphia Flower Show on Tuesday (pictures to come). We had a late lunch and I wasn't very hungry come dinner time, so SP decided to pick up some fun snacks for dinner. I wanted to make sure we had something for lunch the next day so I made a Chicken, Broccoli and Ziti casserole from the latest issue of Cook's Country:


This recipe made a mountain of food. We still have about 3/4 of it in the fridge. I loved the fresh bread crumb topping and you really can't go wrong with chicken, broccoli and pasta in a creamy sauce. Definitely a winner, although I'd cut the recipe in half next time.

Chicken, Broccoli and Ziti Casserole
Cook's Country April/May 2008
Serves 8

4 slices hearty white sandwich bread, torn into pieces
8 garlic cloves, minced
2 1/2 cups grated Asiago cheese
5 tablespoons unsalted butter, 2 tablespoons melted
Salt and pepper
1 pound ziti
1 onion, finely chopped
1/4 teaspoon red pepper flakes
1/4 cup flour
1/2 cup white wine
3 cups milk
2 cups chicken broth
4 boneless, skinless chicken breasts (about 1 1/2 pounds) cut into thin slices
12 ounces broccoli florets, cut into 1-inch pieces

Pulse bread, 2 minced garlic cloves, 1/2 cup Asiago cheese and melted butter in food processor until coarsely ground. Set aside.

Preheat oven to 400 degrees. Cook ziti until al dente. Drain in colander and rinse under cold water until cool.

Melt remaining butter in the empty pot over medium heat. Cook onion until soft, about 5 minutes. Add remaining garlic and red pepper flakes and cook until fragrant, about 30 seconds. Stir in flour and whisk for 1 minute, then slowly add wine and cook until thickened, about 1 minute. Whisk in milk and broth, bring to a boil and add chicken. Simmer chicken until no longer pink, about 5 minutes. Remove pot from the heat and stir in remaining cheese.

Meanwhile, microwave the broccoli, covered with plastic wrap, in a large bowl until bright green and nearly tender, 2-4 minutes depending on your microwave. Add cooked broccoli and drained ziti to the pot, season with salt and pepper and transfer to a 9 x 13-inch baking dish. Top with bread crumb mixture and bake until sauce is bubbling around the edges and crumbs are toasted, about 20-25 minutes. Let cool for 5 minutes before serving. (Casserole can be assembled, minus the bread crumbs, 24 hours in advance. Bring to room temperature before adding bread crumbs and baking).