For Whom the Cheese Melts 2

The episode for this week is For Whom the Cheese Melts 2. I was looking for a good macaroni and cheese recipe and saw that the one from this set received high reviews. I apologize to all you out there who are having a proper summer and are turned off by the thought of using heat for your food prep, but we are cold and dreary out here by the beach. I needed some comfort food.

I'm a complete sucker for baked mac & cheese with a nice, crunchy topping. This one called for Panko bread crumbs and butter, which I really liked. I'd purchased a bag of the stuff from Costco a few months back and so I'm always looking for ways to use it.


I followed the recipe exactly, except that I decreased the salt (just trying to cut back, in general). I would not recommend doing that. Although it was flavorful with the onion and mustard, it was definitely more bland that I was expecting.

I'm glad I used this recipe, though, because I learned a new cooking skill: how to temper an egg. The excerpt from the episode gives a good explanation of how to do it. I'd never seen the show before, so it was kind of fun to see Alton Brown in action. The video showed him and a kid (his nephew?) concocting this dish together, so I decided to let my son help me out, too. Always a plus when he's happily occupied during dinner-making.

I did like the contrasting creamy and crunchy consistencies and taste overall but it was missing something. Not the amazing mac & cheese experience I was hoping for. It was easy and fast, aside from the baking time, so I will probably try it again but maybe tweak a few ingredients here and there.

Now I need to check out the other mac & cheese recipe to compare...

Danielle's Stroganoff Sandwiches

I have to admit, I didn't think I would love this recipe. But I'm glad I made it. Max and I both really liked it.

Like Deanna, I used ground turkey instead of ground beef. I'm not a big fan of ground beef, but I actually think ground turkey worked better in this recipe. I think ground beef would've been too heavy.

Other things I did differently were that I cooked the green pepper with the onion and turkey because I'm not a big fan of raw (or close to raw) green peppers, and I used fresh garlic instead of garlic powder. Also, as you can tell from the picture, we had ours open-faced, more like stroganoff on toast rather than sandwiches. We just thought it would be a lot easier and less messy to eat that way.

This was a very easy, quick, delicious dinner.

Melanie W.'s Winter-Vegetable Potpie

I really like making all these recipes because it gets me to try new things and plus I don't have to worry about thinking of something to make (I'm always saying 'uh-oh, what am I going to make for dinner tonight?') But it always seems hard for me to keep up with the recipes. There esp. are many recipes from the Baked book I haven't had a chance to try yet!

This past week I decided to play a little catch-up, so sorry for all the posts.

Here is my winter-vegetable potpie. My only complaint about this is the large amount of dirty dishes it created! Not having a dishwasher, I try to avoid piles of dirty dishes. But since it was yummy and hearty, I guess it was worth it. I used all the ingredients called for, and based on some of your reviews of parsnips I only used one but would have liked more because I hardly could taste a difference between them and the carrots. I forgot to "season generously with salt and pepper" so it lacked flavor but that is easily correctable! Overall, it was a hearty dish I could keep going back to.

Cami's Winter Vegetable Potpie with Cheddar Biscuit Topping

Sorry, no picture. I didn't feel good yesterday when I made this and therefore couldn't muster the energy to take a decent picture. It looks very pretty though and would make a good meal for guests.

I really liked the homey flavor of this recipe. The vegetables were perfect and the cheddar biscuit topping made it a full meal in one dish (which I needed last night). I didn't add leeks or parsnips since I doubt Jason would eat them. I added an onion which I loved. I think next time I'll add celery and peas because I thought it could use a few more veggies to counterbalance the biscuit topping.

I will be making this again. I'm glad Suzy posted it now so I have another recipe to add to my winter favorites.

Melanie W.'s Chipotle Cheddar Biscuits

It was nice to finally be able to make something on time! It probably won't be a regular thing for me for a while though, since we'll be on the move for the next couple months.

Anyway, when I first saw these in the cookbook I'll admit I was a bit surprised. They didn't seem to fit in with all the other sweets, and like Melissa said they don't really seem like a good breakfast food (unless you're looking for a quick way to get yourself going from the spicy kick they give you!) But I was happy to try them and try something different.

I decided to serve mine with turkey chili, since I had planned to make it anyway. That may have been a mistake, because it ended up being a bit too much spice in the end. I think they would go very well with a milder soup such as potato or corn chowder. My husband seemed to love them, as when we sat down to dinner he admitted he had already eaten 4 or 5!

I really like spicy foods and I also like chipotle pepper, but these still had to much spice for me. I used just under 1 Tbsp, but I think 1 tsp would have been plenty for me. My favorite part about them was the cheese!!! So delish. I would even make them again without any chipotle and just the cheddar. Serve those with some yummy chipotle flavored chili---that would be yummy!

Danielle's Chipotle Cheddar Biscuits

I actually made these for the first time a couple of months ago. We liked them a lot, so I was glad to see it come up in the rotation.

I pretty much love anything with chipotle in it. We used canned chipotle peppers instead of powder both times I've made them. That works out well enough, but I think next time I'll try it with the powder instead so the flavor is more even. Also, Max thought they were too cheesy last time, so we used less cheese this time. I liked them both ways.

My only complaint about these biscuits is that they don't keep very well. They are great just out of the oven, but I really don't like them much after they've been sitting. Even later the same night they didn't taste nearly as good. I'll stick with making a half batch from now on unless I'm having people over and need a full batch.

Chipotle Cheddar Biscuits

I know an awesome picture on an awesome paper plate.

I decided on this recipe because I am a sucker for anything with chipotle and cheese. Since the first time I looked through this book it stuck out to me. Well, since I am pretty spacey I thought last week was my turn so I made them last week and they turned out horrible. They were flat like a cookie. When I went back through the recipe I don't think my error was in the amount of the ingredients. The two things I ignored was to use "tightly packed" cheese and I didn't notice the part where it said not to over mix the dough with the buttermilk. I am not a very experienced cook so I have no idea if this is what caused it, but maybe it did so the moral of the story is read the recipe.

Anywho, once I realized I had another week I decided I would try again. It went better this time, but I am not as big a fan as I thought I would be. I love spicy so I didn't mind how hot these are, but if you don't like spice I would recommend use less chipotle. Also I don't think these are really a breakfast food it would accompany a soup or salad better. I think these would be great with a chili, so probably more of a winter, fall food. Although I did not like them my 2 year old son, Lucas, ate two biscuits, my husband ate a few, and my house guest, LuAnn's husband, ate few. So I guess my expectations were too high. Bottom line I am 50/50 on whether I will make them again.

These are my first try, Chipotle Cheddar Cookies

Now for the questions:

Do you have any pet peeves? I have a ton and can't think right now, but the one I can think of is poor customer service.

Any other hobbies besides being an amazing cook? This is sad, but I love to watch tv, read, sewing, knitting (because I can watch tv while I do it)

What is your favorite summer activity? Going to the beach or swimming

Are you a morning or a night person? Neither, I am a middle of the day person.

Are you a go-go-go sight-seeing kind of vacationer or lie-on-the-beach-all-day kind of vacationer? A little of both. If there is a beach there I want to lie on the beach for at least one day.

What is your favorite store? Gap, Banana Republic... I have worked there for 12 years so it is easy to shop. Plus I get 50% off. If I didn't have the discount I would say Nordstrom for shoes and Anthropologie for clothes and Target for everything else.

What is your favorite beverage? Lately I have been loving Brazilian Lemonade, but the old favorite is Dr. Pepper

If you had to go back to school, what would your major be? I couldn't decide while I was in school so I am not sure now. Maybe one of the hundreds I considered while I was in college: Chemistry, Business, Economics, History , Sociology, Fashion Merchandising, Engineering, Dietetics... I have lots of interests I better just get a library card.

Cami's Summer Chicken Wraps

This is all I have for a decent picture. And that's arguable at best.

I really enjoyed these. I will be making them again for sure. Probably within the next month. They are so easy and quick. I made the full recipe since, as you can see, the missionaries came over. They at them all. Good stuff. I served mine with avocado, tomatoes, lettuce, black beans, cheese and plain yogurt. I used frozen chicken so I took it out the day before and marinated it in the chili powder, cumin and oil. I don't think it made a difference but I guess it's always an option.

Thanks for such a good recipe Whitney!

Whitney's Summer Fresh Chicken Wraps

RECIPE:

4 chicken breasts

2 tsp chili powder

2 tsp cumin

2 tsp oil

sauce:

1/2 c buttermilk

1/4 c low-fat mayo

3 T fresh parsley (chopped)

1 juice of a lime

1 large jalapeno pepper (seeded & chopped)

garnish:

2 tomatoes

1 head of romaine lettuce

10 flour tortillas

optional, but delicious with it: 1 avacado, cheese, black beans, sour cream

Cut chicken into strips. Place chicken, chili powder, cumin and oil (I used less than recommended) in plastic bag - shake bag to coat. Stir fry in pan 5 minutes. Combine sauce ingredients well and add to chicken, cook 3 minutes. Salt and pepper to taste. Dress tortillas with chicken and garnish and wrap.

COMMENTS:

This is such a simple recipe and it's a healthy, summer dish. If you want to get fancy, try to make your own tortillas (I used Costco's uncooked tortillas). I adjusted the recipe for just the 3 of us, but used the same amount of sauce. It had a little kick, but I think my jalapeno was especially hot. ENJOY!

QUESTIONS:

When did you start baking/cooking? Officially in college when I moved out. My mom didn't cook very much growing up. She struggled with her weight and always seemed to be dieting, so she didn't want to cook us something that she couldn't eat. She brought home meals from fastfood or restaurants at least 4 times a week and the other days we cooked up freezer meals in the microwave. It's amazing I didn't end up huge, seriously.

What is your favorite kitchen tool? My cheese graters - we just love cheese.

What is your favorite book? Can't say it's my favorite, but I recently read Confessions of a Shopaholic and thought it was great - an easy, fun read. I couldn't believe how different the movie was.

If you could travel anywhere, where would you go? Europe, please.

If you had to change your name right now, what would you change it to? It's funny, I can't picture myself with any other name, but if I had to, I guess I'd choose "Carden" ... one of my favorites.

Where do you currently live? Orem, Utah just for the summer. We just moved from Chicago and are here while my husband studies for the Arizona bar. We're moving to Phoenix, AZ area in the Fall when my husband's job starts in September.

Where are you from? Orem, Utah

If you could eat one thing for every meal for the rest of your life, what would it be? Ice Cream or Candy (if it wouldn't ruin my teeth)

Hope everyone had a Happy 4th of July! We had a lot of festivities, so I didn't have time to bake any goodies out of Baked, but these mini cupcakes were a hit. It's red velvet cake mix, with cream cheese frosting and blueberries (yay for the red, white and blue). Yum!

Cami's Turkey Burgers

I'll be honest, I wasn't too sure about these based on the recipe. I'm not a huge ground beef person and haven't ever used ground turkey before we started this little group. So, I'm expanding my cooking comfort zone. Jason and I really liked them though and I will definitely make them again. Hopefully soon!

I accidentally used the zucchini for dinner the night before in a mixed veggie dish and so I just did extra carrots. I also added some Worcestershire sauce and served them on onion rolls, which were awesome! Jason had his with cheddar cheese, ketchup and mustard. I had mine with provolone, ketchup and pickles. The texture was perfect and they cooked up pretty quickly. They were a bit too crumbly for a grill but I don't have one so it doesn't matter.

Turkey Burger with Grated Zucchini and Carrots (from Real Simple Magazine)

Total time: 25 minutes
Serves 4

3/4 pound ground turkey
1 med zucchini, grated
1 med carrot, grated
2 cloves garlic, finely chopped
3/4 teas. dried thyme*
3/4/ teas. kosher salt
1/4 teas. black pepper
1 large egg
olive oil

In a large bowl, combine all the ingredients, except for the olive oil. Form the mixture into 4 patties (although mine usually ends up more than 4 patties because I think I make some of them smaller for my kids). Heat 1 T. oil in a large skillet over medium heat.** Cook the patties, turning once, until no trace of pink remains, 4 to 5 minutes per side. *When I don't have thyme, I just use an Italian herb mix (which contains thyme) and it tastes just as good. **I don't think you can grill these burgers...they are pretty soft patties and I think they would fall through the grill.

Real Simple suggests serving it like this:
4 slices cruty bread
4 small leaves Boston lettuce
4 T. mayo (optional)
2 teas. fresh lemon juice (optional)

Heat broiler. Place the bread on a baking sheet and brush with 2 T. olive oil. Broil until golden brown and crisp, about 1 1/2 minutes. Transfer the bread to individual plates. Top with the lettuce leaves and burgers. If using, combine the mayo and lemon juice in a small bowl and servie with the burgers.

To be honest, I've never tried it the way the magazine suggests (mostly because I'm not crazy about mayo on my food). We've had them on plain hamburger buns as well as soft rolls or Kaiser buns. Nicholas (age 7) likes his with BBQ sauce. Sophia (age 4) is a purist and likes them plain with her bun. Greg and I like ours with regular hamburger fixings and a slice of sharp white cheddar cheese, or with lettuce, tomatoes and avocado slices. I like to put homemade bread & butter pickles in mine (although the store-bought ones are ok, too). It's pretty flexible and I like that my kids get a little dose of veggies. And it's pretty quick and easy to put together on a busy night.

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When did you start baking / cooking?
I feel like I've been baking and cooking for as long as I can remember. My mom has no recipes for anything she cooks, so when I was little, one of my favorite things to do (and even now when I'm with my mom) is to get the spices for her and watch how many pinches of this and that she puts into her food. She cooks by taste, so my other favorite part of cooking with her was tasting. I always enjoyed baking, but I did a lot of baking when I was in law school because it was a nice, timed way to take a break from reading and outlining. And at the end, there were yummy treats to be had.

What is your favorite kitchen tool?
Oh, so hard to pick just one. I love anything that requires zesting citrus...love the oils that spritz out when you zest. Also love a good silicone spatula. Oh, my KitchenAid (ten years and running...).

Do you have a favorite spice? If so, what is it?
Ginger--fresh is great, but powder is pretty good, too. I love that you can use it in cooking and baking and it just wakes up food.

What is your favorite book?
Once again, so hard to pick one. To Kill a Mockingbird is an old favorite. I recently read Charlotte's Web with my son and forgot what a good book that was. And Mama, Do You Love Me? is one of my all-time favorite books to read to my kids.

If you could travel anywhere, where would you go?
Anywhere tropical, but somewhere with no mosquitos. That's a tough one. I love going to Hawaii and I'd go back in a second...even if they have mosquitos.

If you had to change your first name right now, what would you change it to?
I wouldn't. I spent most of my early childhood after we moved to the U.S. wishing that I had a different (*American*) name because no one could say my name right and I remember wishing my name was as simple as my friend Susie's in the first grade. Then when my family got our U.S. citizenship, my parents said we could choose a name if we wanted. And I couldn't come up with a name that I liked enough to change my name. Same with my last name. Couldn't wait to get married to change it and when I did, I couldn't part with it altogether. So I compromised and hyphenated.

Where do you currently live?
Chicago, Illinois

Where are you from?
I was born in Korea, but moved to the U.S. when I was five. I got to Chicago by way of Kansas, Texas, Indiana, Illinois, D.C., Minnesota, and Utah.