Muppets

Where can I get some of these???  These are awesome!

http://www.huffingtonpost.com/2010/04/28/muppet-cupcakes-its-about_n_555010.html

Leftovers

Last night I felt compelled to make the dinner I wasn't able to make last Sunday because we ate pasta instead.  These burritos are the easiest thing to make.  They are fresh, healthy and very tasty. 

Ingredients:
flour or wheat tortillas
large can sliced olives
large can diced green chilies
shredded cheddar
1 can pinto beans
bag of coleslaw mix w/out the dressing
red salsa

In a large bowl mix the olives, green chilies and beans together.  Add the cheddar.  This is your binder.  You actually don't need too much, I don't tend to put a large amount in the mix.  Add about 1/4 to 1/2 the bag of coleslaw mix.  Stir everything together finishing with your choice of red salsa - just enough to cover and dress all the other ingredients.  Don't put too much or during the cooking process it will ooze out of the tortilla and make everything wet.

Wrap ingredients in your tortillas.  Line up in a large pyrex baking dish.  Bake at 350 degrees until the top is slightly brown and crispy to the touch.

One great thing you can do is add shredded, cooked chicken.  This tastes fantastic in the mix.

Got this receipe from either my mom's Sunset or Better Homes and Gardens magazine many years ago.  Tends to be a huge hit every time I make it.

Sugar

This is what I found on msn.com today:

If you can't already tell, it's an iPhone cake.  Guess I'm not all that surprised, but admittedly impressed by the detail and precision.  Somebody was bound to make one of these eventually. 

Sunday Dinner

This week for Sunday dinner my friends made an easy and delicious pasta dish:

Ingedients:
pasta of your choice
asparagus
salt
gorgonzola cheese

Cut up asparagus into bite size pieces and put in a large pot.  Add enough water to cook the pasta and sprinkle a bit of salt into the water.  Boil water and add pasta.  Cook until pasta is al dente, stirring occasionally to keep pasta from sticking to the pot.

Drain pasta and asparagus, put back into the pot.  Add gorgonzola cheese - just enough to melt and cover all the pasta and asparagus.  Adjust salt as needed (cheese tends to be a little salty, so may not need to add more).  Add pepper if desired.

What I love about this dish is the endless possibilities.  Talking to my friend, and roommate Ken, we started rattling off the different ways we could alter this recipe.  Sauted onions or finely cut basil mixed in at the end.  Arugula, shredded chicken or maybe even ground turkey.  Just as long as the flavors aren't too strong, you could add just about anything.  Skies are almost the limit. 

Safety

I know this is a food blog, but I thought this was a pretty powerful way to advocate wearing your seatbelt.

Pledge Drive

I was flipping channels a few nights ago and came across the KCTS pledge drive. What stopped me was the head chef from Salty's was making the restaurant's dungeness crab mac'n'cheese. This recipe, unlike many of the other recipes I've made, is not a bechamel based sauce. This one is very simple. This one is just heavy cream, a few different types of cheese, crab and pasta. According to the chef it should only take 10 minutes to make.

What I'm most curious about is what substituting can crab will do to this recipe.

Serves 4

Ingredients:
12 ounces elbow macaroni
1/4 cup white cheddar, shredded
1/4 cup gruyère cheese, shredded
3/4 pound Dungeness crab meat

Cream base:
1 cup heavy cream
1/2 cup chèvre cheese - Cypress Grove Fromage Blanc only (if you can’t find this cheese – double the cream cheese)
1/2 cup cream cheese1 teaspoon salt
pinch white pepper

Breadcrumb topper:
1/4 cup bread crumbs
1/4 cup grated parmesan1 teaspoon granulated garlic
1/2 cup Italian parsley, chopped

Garnish:
3 ounces arugula
1tablespoon lemon juice
1 teaspoon olive oil
salt to taste

Preheat oven to broil

Prepare pasta:
In large soup pot cook pasta according to package directions. Drain in colander and set aside.

Prepare Cream Base:
In medium sauce pan over medium heat add heavy cream and heat. Add chèvre cheese and cream cheese and mix thoroughly. Set aside.

Prepare Breadcrumb topper:
Mix all ingredients in small bowl. Set aside.

Prepare garnish:
In small bowl toss arugula with lemon juice, olive oil and salt.

Return drained pasta to large soup pot. Add cream base and heat over medium heat until hot. Add white cheddar and gruyère cheese. Fold in crab. Pour mixture into shallow casserole dish. Sprinkle breadcrumb topper over pasta. Place in oven and broil until golden brown. Remove from oven. Top with arugula and serve immediately.

http://www.saltys.com/

Hair and Martha

A little less then a year ago I was talking to my hairdresser and mentioned to him that I was on this quest to find the best mac in Seattle. Of course the first thing out of his mouth was that his mac was the best. Unfortunately he would not give out his recipe but did mention that I should try Martha Stewart's basic mac'n'cheese. He said not only is it really tasty, but also probably the closest I would ever get to his mac aside from eating it.

One thing I should note is depending on what type/brand of cheddar you use will determine what your final product will taste like. In my case I made it with Coastal cheddar. By no means do you need to follow what I did, but I should mention that I used that brand and Pecorino Romano. Wanted to use Gruyere, but unfortunately it was not available. Coastal tends to be very rich, so if you would like a more basic version you can totally try this with Tillamook.

Martha Stewart's basic mac'n'cheese recipe:

• 8 tablespoons (1 stick) unsalted butter, plus more for casserole 6 slices white bread, crusts removed, torn into 1/4-1/2 inch pieces
• 5 1/2 cups milk
• 1/2 cup all-purpose flour
• 2 teaspoons coarse salt, plus more for water
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon cayenne pepper
• 4 1/2 cups (about 18 ounces) grated sharp white cheddar cheese
• 2 cups (about 8 ounces) grated Gruyere or 1 1/4 cups (about 5 ounces) grated Pecorino Romano cheese
• 1 pound elbow macaroni

Procedure:

1. Preheat oven to 375 F. Butter a 3-quart casserole dish; set aside. Place the bread in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour the melted butter inot the bowl with the bread and toss. Set te breadcrumbs aside.

2. Warm the milk in a medium saucepan over medium heat. Melt the remaining 6 tablespoons butter in a high-sided skillet over medium heat. When the butter bubbles, add the flour. Cook stirring 1 minute

3. While whisking, slowly pour in the hot milk a little at a time to keep mixture smooth. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick, 8-12 minutes.

4. Remove the pan from the heat. Stire in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar cheese and 1 1/2 cups Gruyere (or 1 cup Pecorino Romano); set the cheese sauce aside.

5. Cover a large pot of salted water and bring to a boil. Cook the macaroni until the outside of the pasta is cooked and the inside is underdone, 2 to 3 minutes. Transfer the macaroni to a colander, rinse under cold running water and drain well. Stir the macaroni into the reserved cheese sauce.

6. Pour the mixture into the prepared dish. Sprinkle the remaining 1 1/2 cups cheddar cheese, 1/2 cup Gruyere (or 1/4 cup Pecorino Romano) and the breadcrumbs over the top. Bake until golden brown, about 30 minutes. Transfer the dish to a wire rack for 5 minutes; serve.

This recipe was well worth it and in the future may make it again if I'm not in the mood to make one of the many new recipes on my list. The best part of this was that the bread topping really worked well with all the cheese and pasta. Perfect bites of cheese and crustiness.

http://marthastewart.com