Restaurant-Style Salsa and Queso Blanco Dip

Monday is cinco de Mayo, and there is one thing I know for sure: I am going to be ready for a margarita at the end of it. Bright and early Monday morning, I'm chaperoning Andrew's kindergarten class field trip to the local science center. I'm sure it will be fun, and also that it will be stressful. I will definitely be ready for a siesta instead of a fiesta by the end of the day.

When I was looking through my saved Mexican recipes (and there are a lot of them!), searching for something to share to celebrate this fun holiday, it didn't take me long to settle on these two. This is the best restaurant-style salsa I've ever tried, and this is the best queso dip I've ever made. And I firmly believe that they are both required elements of any good Mexican spread.

The salsa is spicy, with awesome tomato flavor and the perfect texture and consistency. The queso is...Well, there are just no words to describe the queso, really. It's incredible. I'm telling you, you're going to love both of these recipes -- especially if you eat them together over tortilla chips. Mmm.

Restaurant-Style Salsa
from The Pioneer Woman 

Two 10-ounce cans diced tomatoes with green chiles

One 28-ounce can whole tomatoes with juice
1/2 cup fresh cilantro leaves
1/4 cup chopped onion
1 clove garlic, minced
1 whole jalapeno, quartered and sliced thin, with seeds and membrane
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon sugar
1 lime, juiced

1. Combine the diced tomatoes, whole tomatoes, cilantro, onions, garlic, jalapeno, cumin, salt, sugar and lime juice in a blender or food processor.

2. Pulse until you get the salsa to the consistency you like, about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.

3. Refrigerate the salsa for at least an hour before serving.

 

Queso Blanco Dip

from Seeded at the Table

 

1 1/4 (1.25) pound block white American cheese, cut into 1-inch cubes

1/4 cup diced green chiles, from a can

2 pickled jalapenos, chopped

1 ounce pickled jalapeno juice

2/3 cup whole milk

1/2 cup cold water

 

1. Toss all ingredients into a large microwave-safe bowl. Microwave on high for 5-7 minutes, stopping to stir after every minute. The mixture might seem watery during the first few stirs, but should come together as a nice runny dip after all the cheese is melted.

2. Serve immediately as a dip with tortilla chips.

  

Skillet Cheesy Chicken Pasta with Broccoli and Bacon

I've had a few signs lately that I'm getting older. There are the gray hairs that are starting to appear on the top of my head, which I promptly pluck out, old wives' tales about seven more growing in each one's place be damned. There's the fact that I went out for a friend's surprise birthday party over the weekend and we ate dinner at 9:00, which was the latest I have had dinner for, literally, years. And then there's the fact that few things these days get me as excited as the prospect of a one-pot dinner. Because one pot = so many less dishes to do. I'm beginning to find doing the dishes very tiresome in my old age.

So yeah, I love a one-pot dinner, especially if it involves pasta like this one does. This one-pot dinner also involves broccoli, bacon, and tons of cheese. It's flavorful and creamy, with a great balance of textures, and although there are lots of steps, it's really easy to prepare. And then, after dinner has been enjoyed, there's only one pot to clean. Which means I have more time to do the things that people my age really like to do, like plopping myself on the couch to watch my stories and going to bed early. ;)

Skillet Cheesy Chicken Pasta with Broccoli and Bacon
adapted from Center Cut Cook

1 tablespoon olive oil
4 strips bacon, chopped
2 chicken breasts, chopped into 1-inch pieces
Salt and pepper to taste
1 onion, finely chopped
4 cloves garlic, chopped
1/2 teaspoon Italian seasoning 
1/4 teaspoon crushed red pepper flakes
8 ounces short pasta
1 2/3 cup chicken stock
2 3/4 cup water, divided
8 ounces broccoli florets, chopped into small pieces
1/2 cup evaporated milk
1 cup shredded sharp cheddar cheese
1/2 teaspoon salt
1/2 teaspoon black pepper

1. Add the olive oil to a Dutch oven and heat over medium heat. Add the bacon and cook, stirring frequently, until crisp. Remove from pot with a slotted spoon and let drain on paper towels.

2. Season the chicken with salt and pepper to taste and add to the pot. Cook until browned; remove from the pot and set aside.

3. Add the onion to the pot (add more oil if needed). Cook until onions are translucent, then add the garlic and cook and stir for 30 seconds. Sprinkle with Italian seasoning and red pepper flakes.

4. Add the chicken stock to the pot, along with 2 cups of the water. Add the pasta and bring to a boil. Cook for 12 to 15 minutes until most of the liquid is absorbed by the pasta.

5. Add the broccoli and the remaining 3/4 cup of water to the pot. Reduce heat and simmer for 5 minutes, or until the broccoli is tender.

6. Add the chicken, half of the reserved bacon, the evaporated milk, and the cheddar cheese. Increase the heat to medium high and stir until the cheese melts and the sauce thickens, 5 to 10 minutes. 

7. Add 1/2 teaspoon each salt and pepper, and more as needed to taste. The sauce will continue to thicken as it stands. Sprinkle each serving with the remaining bacon.

Loaded Cheesy Potato Soup

Well, it's official: No matter how much I tried to avoid it, I can no longer deny that I have my first cold of the season. Scratchy throat, runny nose, general feeling of malaise...you name it, I've got it. Just one of the joys of having kids: I seem to be susceptible to every germ my sweet little petri dishes bring in to the house.

Thankfully, we live in a world where meals like this creamy, luxurious, flavorful, drool-worthy cheesy potato soup exist. Although this soup isn't a magical cure-all, its smooth texture is perfect for soothing a scratchy throat -- and for soothing the soul.

Recently one of my co-workers was talking about her craving for cheesy potato soup -- a craving that was instantly passed along to me the second I heard her mention it. She was kind enough to print out a copy of this recipe for me when she found it online, and we both made it that very weekend -- and we (and our families) absolutely loved it. 

This soup is the height of comfort food. The texture is so velvety and creamy, which contrasts nicely with the toppings, and it's incredibly flavorful. And it's loaded with cheese and bacon, so really, how could it possibly be anything other than delicious? A lot of times the leftovers of soups like this get thick and gluey, but I'm happy to report that wasn't the case with this one. I ate the leftovers for lunch the next day, and they were just as good as (if not better than) the night before. 

What I'm saying is, this is basically the ultimate cheesy potato soup. Please, please try it -- you'll love it!

Loaded Cheesy Potato Soup
adapted from Food Network

6 slices bacon, chopped

3 tablespoons unsalted butter
2 cloves garlic, finely chopped
1 carrot, finely chopped
1 rib celery, finely chopped
1 onion, finely chopped
1/4 cup all-purpose flour
Salt and freshly ground black pepper
3 cups chicken stock, plus more if needed
1 cup whole milk
One 12-ounce bottle light-bodied beer
2 large russet potatoes, peeled and chopped
2 cups grated extra-sharp cheddar (about 8 ounces)
Dash hot sauce
Dash Worcestershire sauce
Sour cream, for topping
2 tablespoons chopped fresh chives or green onions, for topping

 

1. Add the bacon to a large pot over medium-high heat. Cook until browned and crisp; remove to paper towels to drain, reserving the drippings. 

 

2. Add the butter to the bacon drippings in the pot. Add the garlic, carrots, celery and onions, season with salt and pepper, and cook until the vegetables begin to soften, about 4 minutes. Sprinkle the flour into the saucepan to toast the flour, stirring constantly, about 2 minutes. Gradually whisk in the stock, and then the milk and beer. Stir in the potatoes and bring the soup to a boil. Reduce the heat and simmer the soup until the potatoes are tender, 20 to 30 minutes.

3. Remove the saucepan from the heat and, using an immersion blender, puree the soup until smooth. Return the soup to low heat. Add 1 cup of the cheddar, a handful at a time, stirring until melted and smooth after each addition. Add additional chicken stock if necessary to adjust the consistency. Sprinkle with hot sauce, Worcestershire, salt and pepper. Divide the soup among bowls and top with the remaining cheddar, sour cream, the reserved bacon, and green onions or chives.

Roasted Potatoes with Parmesan and Oregano

I always used to think side dishes were so hard. That is, until roasted potatoes came into my life. Season them with salt and pepper, bathe them in olive oil, stick them in the oven, and you're only 30 minutes to what is, in my mind, the best side dish on the planet. Oh roasted potatoes, how I love thee. The ways are too numerous to count.

When I was looking for a side for meatball sliders recently (you'll get that crave-worthy recipe on Friday), roasted potatoes were the first thing I thought of. But I wanted to do something a little different than just make my basic roasted potato recipe, which is where this parmesan-oregano version came in. And whoa. Just whoa. These potatoes were incredible. You know how if you arrange shredded parmesan cheese in a circle on a baking sheet and bake it, it gets all golden and crispy and nutty? Well, imagine that golden-crispy-nutty flavor running all through crisp-on-the-outside, pillowy-soft-on-the-inside roasted potatoes. (Sorry for all the hyphens; apparently I over-hyphenate when I'm really excited about food.) Add in a little bit of oregano for an herby flavor, and of course a little bit of garlic, and they're absolutely perfect. I could have (and really, really wanted to) eat that entire bowl. My family's lucky I love them enough to share.

Roasted Potatoes with Parmesan and Oregano

3 pounds baby red potatoes, chopped
1 1/2 teaspoons salt
1 teaspoon pepper
1 teaspoon dried oregano
1 teaspoon garlic powder
1/4 cup shredded parmesan cheese 
1/4 cup olive oil

1. Preheat the oven to 475 degrees.

2. Arrange the potatoes in a single layer on a large baking sheet. Sprinkle with salt, pepper, oregano, garlic powder, and parmesan cheese. Drizzle with olive oil and use your hands to spread the seasonings and oil evenly over the potatoes.

3. Bake for 25 to 30 minutes, flipping occasionally, until browned and crispy.

Smoky Meatloaf

I don't know what the weather is like where you live, but around here, it seemed to go from SUMMER! to FALL! within the span of 24 hours. Last week it was in the '80s, and this week it's in the '60s. It's got me craving comfort food in a major way -- and does it get any more comforting than meatloaf? Not in my book!

I love making meatloaf for lots of reasons, not the least of which is because of the name my boys have for it. They call meatloaf "sauce cake". I think it's pretty much the most fantastic thing in the world; who doesn't want to have sauce cake for dinner? Sauce cake (as it will ever be known in our house) happens to be one of their favorite meals, too.

As much as we love traditional meatloaf, sometimes I get the hankering to make a different version. This one, inspired by a Paleo meatloaf recipe I found, has all of my favorite smoky/roasted ingredients in it: roasted garlic, roasted red pepper, fire-roasted tomatoes, smoked cheddar cheese, and bacon. It's topped with a smoky chipotle ketchup. Honestly, it couldn't have been any more delicious -- and the leftovers made for the most delicious meatloaf sandwiches ever. I highly, highly encourage you to give this sauce cake a try.

Smoky Meatloaf
inspired by Civilized Caveman Cooking

1 pound ground beef
1/2 pound bacon, chopped
1 small onion
1 14-ounce can fire-roasted tomatoes
1 roasted red pepper*, peeled and chopped
1 head roasted garlic**, pasted
1/2 cup shredded smoked cheddar cheese
2 eggs
1 cup old-fashioned oats
1 teaspoon smoked paprika
1/2 teaspoon salt
1/2 teaspoon black pepper

1 cup ketchup
2 tablespoons chipotle in adobo puree***
1 tablespoon Worcestershire sauce

1. Preheat the oven to 400 degrees. Cook the bacon in a large skillet over medium heat until crisp; remove to paper towels to drain. 

2. Add the ground beef and the bacon to a large bowl. Using a small grater, grate the onion into the meat mixture. Add the tomatoes, roasted red pepper, roasted garlic, cheese, eggs, oats, paprika, salt and pepper and gently mix just until combined. Shape into a loaf and place on a cookie sheet or in a 9x13 casserole dish. Bake for 40 minutes or until internal temperature reaches 160 degrees.

3. Stir together the ketchup, chipotle in adobo puree, and Worcestershire sauce. Brush onto meatloaf and return to the oven for 10 minutes. Let stand 10 minutes before serving.

*I don't have a gas stove, so I roast my peppers under the broiler. To roast your own red bell pepper, turn the broiler to high and place the pepper on a cookie sheet. Leave the oven door ajar so you can keep an eye on the pepper, turning it after each side is blackened. Place it in a bowl and cover with plastic wrap to steam the skin loose, then peel it and remove the seeds. I like to leave a little bit of the char on it for flavor. The peppers will keep in an airtight container for a week in the fridge, topped with a little bit of olive oil.

**To roast garlic, cut the top off of a head, leaving the bulb intact. Place on a sheet of foil, drizzle with olive oil and sprinkle with salt and pepper, then roll up the foil. Cook in a 350 degree oven until your house smells amazing (about 1 hour). Squeeze the bulb to release the cloves and mash the garlic.

***When I buy a can of chipotles in adobo, I puree the entire can when I open it. Then I place the puree in a plastic baggie, roll it into a log shape, and freeze it. Then I use a grater to grate the frozen mixture when I need it for a recipe. You can also freeze the puree in ice cube trays, but the plastic baggie works just fine for me.
  

Corn Bacon Cheddar Bake

Since I have now made this dish three separate times, all three times to rave reviews and multiple requests for the recipe, I figured it's high time that I share it with you. This is one of those recipes that everyone needs in their lives.

Basically, it's corn, bacon, and cheddar cheese, all bubbling together in a creamy sour cream sauce. It's perfectly seasoned and incredibly flavorful, with the sweet corn balancing out the smoky-salty bacon perfectly. And it's so easy to prepare, and can be served warm or at room temperature, which makes it perfect for cook-outs this summer. In fact, I think it's replaced broccoli salad as my go-to dish for family get-togethers. And that's really saying a lot, because my family is nuts over that broccoli salad. They may be even more nuts over this corn.

Corn Bacon Cheddar Bake
adapted from Taste and Tell

8 slices bacon, chopped
1 small red or white onion, chopped (I've made it with both, and think I prefer it with red onion)
2 cloves minced garlic
Salt and pepper to taste
2 tablespoons flour
1 1/2 cups sour cream
1 1/2 cups freshly-shredded cheddar cheese, divided
1 package frozen corn
Chopped chives or scallions for garnish

1. Preheat the oven to 375 degrees. Spray a 1-quart baking dish with cooking spray.

2. Cook the bacon in a large skillet over medium-high heat until crispy; using a slotted spoon, remove to a paper towel-lined plate to drain.

3. Add the onion to the bacon drippings and cook until softened. Add the garlic and season with salt and pepper to taste; cook and stir for 30 seconds. Stir in the flour until completely absorbed. Remove from heat.

4. Stir in the sour cream and 1 cup of the cheddar cheese until melted. Stir in the corn and half of the bacon. 

5. Pour into the prepared baking dish. Top with the remaining 1/2 cup of cheese and the rest of the bacon. Bake for 20 to 25 minutes, until heated through. Sprinkle with chopped chives or scallions before serving.


 
 
 

Cheddar-Fried Summer Squash

Can we talk about Pinterest for a minute? Can we? Because I'm kind of addicted to it here lately. I was doing so well there for a while; I wasn't checking it at all. But then, one afternoon a few weeks ago, I opened the app on my phone...and BAM. I was hooked all over again. Apparently, with me, Pinterest is an all-or-nothing sort of thing. I'm not one of those people who can log in and pin just two or three things. Oh no; I must PIN ALL THE THINGS! All The Food-Related Things, really, because I may actually make that stuff. I am not likely to turn a glove into a stuffed monkey or upcycle an old TV stand into a play kitchen. I know this about myself. So I mostly stick to the food.

I sure am glad I came back to Pinterest, because one of the first things I pinned in all my renewed pinning glory was this recipe for cheddar-fried squash. Are you kidding me?! Where has this recipe been all my life? And get this: The ingredients of the original recipe include the words, "Oil for frying, I used bacon grease." Yes. YESSS. Needless to say, when I made these, I also used bacon grease. (What? You don't have a tub of bacon grease in your freezer just waiting for recipes like this to come along? Really?)

Bacon grease aside, let's talk about the luscious squash itself. Summer squash is delicious on its own, but in this recipe, it gets a coating of panko breadcrumbs and cheddar cheese, creating this delicious, crispy-gooey sort of layer. It works perfectly with the tender squash. Talk about a perfect summer side dish -- these crispy golden discs of deliciousness are positively addictive.

Cheddar-Fried Summer Squash
adapted from Tasty Kitchen

3 medium summer squash
3/4 cup panko breadcrumbs
1/4 cup shredded cheddar cheese
Salt and pepper to taste
2 eggs, beaten
1/2 cup all-purpose flour
Oil for frying (Bacon grease. DO IT.)

1. Slice the squash into 1/4-inch thick slices. 

2. Combine the panko, cheddar cheese, and salt and pepper in a shallow dish (I like to use a pie plate.) Place the eggs and flour in separate shallow dishes.

3. Heat the oil in a large skillet over medium-high heat. 

4. Dip the squash slices in the egg, then in the flour, then in the egg again, then in the panko-cheddar mixture. 

5. Gently place the breaded slices in the oil and fry until golden and crispy, 3-4 minutes per side. Remove to paper towels to drain and sprinkle with salt. 
  

Marinated Cheese

I hope you all had a very Merry Christmas! Ours was nice, although not quite as perfect as I'd planned. I came down with a terrible stomach virus on Christmas Eve, which thankfully passed quickly but left me feeling weak and exhausted and not nearly as motivated as I'd hoped to be. The boys still had a ton of fun, though, and that's what really counts. We got to spend lots of quality time with the people we love, and I feel so very blessed, if a little queasy. :)

 I thought, for the rest of this week, I'd share a few appetizer recipes with you in preparation for New Year's Eve. Although Joe and I are just going to have a low-key evening at home, I know lots of people host or attend parties. I hosted a couple of Christmases this year (one in the wake of a stomach bug! I certainly deserve a medal for that!), and I want to share some of the dishes I made. Unfortunately, a couple of the especially delicious ones didn't get photographed, but that just means I get to make them again, which I am more than happy to do.

First up is this marinated cheese tray, which may sound a little strange, but is so very good. Our guests couldn't stop eating this, and neither could I! You mix together a marinade just like you would for meat, but you use it for slices of cheese instead, so the cheese soaks up all of those wonderful flavors.  The recipe calls for cheddar, Monterey Jack, and cream cheese, and believe it or not, the cream cheese was my least favorite element. Next time I make this (and there will be a next time!), I'll use pepper jack instead of cream cheese. This is such a simple, tasty, and pretty appetizer.

Marinated Cheese

from MyRecipes

1 0.7-ounce envelope Italian dressing mix

1/2 cup vegetable oil

1/4 cup white vinegar

2 green onions, minced

2 tablespoons water

1 1/2 teaspoons sugar

1 8-ounce block Monterey Jack cheese, chilled

1 8-ounce block cheddar cheese, chilled

1 8-ounce package cream cheese, chilled

1 4-ounce jar chopped pimiento, drained

Assorted crackers

1. Whisk together first 6 ingredients. Set aside.

2. Cut Monterey Jack cheese in half lengthwise. Cut each half crosswise into 1/4-inch-thick slices. Repeat with cheddar cheese and cream cheese.

3. Arrange cheese in 4 rows in a shallow 2-quart baking dish, alternating Monterey Jack cheese, cheddar cheese, and cream cheese. Pour marinade over cheese. Cover and chill at least 8 hours.

4. Drain marinade; arrange cheese on a platter in rows. Top with pimiento, and serve with assorted crackers.

Loaded Baked Potato Gnocchi

First of all, thank you all so much for your sweet comments on my last post! You guys are just the best. It's been so much fun sharing recipes with you and getting to know so many of you over the past four-and-a-half years. I have no intentions of stopping now, so get ready for the next thousand recipes! :)

My family loves gnocchi. We have a go-to recipe that I make often and that we all absolutely love, but every once in a while I get the itch to do something different. Recently that itch led me to combine gnocchi with bacon, cream cheese, sour cream, cheddar and broccoli to make a meal reminiscent of a loaded baked potato. And it was very, very good. It was fantastic, actually. It was a creamy, cheesy delight. The next time you're looking for something different to do with gnocchi, I highly, highly recommend you give this recipe a try!

Loaded Baked Potato Gnocchi

2 packages vaccuum-packed gnocchi (about 16 ounces each)

10 strips of bacon, diced

2 tablespoons butter

4 green onions, thinly sliced

8 ounces cream cheese at room temperature

1 1/2 cups sour cream

2 cups shredded cheddar cheese, divided

2 cups chopped broccoli, steamed

Salt and pepper to taste

1. Preheat the oven to 350 degrees. Spray a casserole dish with cooking spray. Cook gnocchi in boiling salted water according to package directions; drain.

2. While the gnocchi is cooking, cook the bacon over medium heat in a large skillet until crispy. Remove to paper towels to drain and discard most of the bacon drippings.

3. Over medium heat, add the butter to the same skillet and let it melt. Add the green onions and saute until they're just softened, a couple of minutes. Stir in cream cheese and sour cream until the cream cheese is fully incorporated and the mixture is bubbling. Stir in 1 cup of the cheddar cheese and let it melt. If the mixture is too thick, you can add a little bit of milk. Once the sauce has reached the desired consistency, taste for seasonsing and add half of the bacon, the broccoli, and the gnocchi and stir to combine.

4. Pour the mixture into the prepared baking dish and top with remaining cup of cheese. Bake for 20 minutes, until cheese is melted and the casserole is bubbling. Sprinkle each serving with the reserved bacon.

Jalapeno Popper Wontons

I absolutely love my in-laws, and I consider myself incredibly lucky to be able to say that. Not only are they a fabulous, fun group of people, they're also very good (and creative) cooks. They are definitely my sort of people. I always look forward to holidays with them, because I know the food is going to be just as fantastic as the company.

When we got together for a Labor Day cookout recently, Joe's grandma and cousin were on the same page when it came to their appetizer offerings. Joe's grandma made an incredible jalapeno popper dip, and his cousin walked in with a casserole dish full of jalapeno popper wontons, announcing, "If you want any of these you'd better get them now, because I ate five of them on the drive here." Once I tried one, I could see why: They were absolutely delicious and addictive. So addictive that I had to make my own version of them at home.

Now, I'm sure there are a lot of recipes out there for these, but here's what I did. I decided to fry my wontons rather than bake them (like Joe's cousin did), because I like a really, really crispy texture. For the filling, I used cream cheese, shredded cheddar, and fresh jalapenos, and I sprinkled the wontons with coarse salt when they were finished frying. I thought about adding bacon to the filling, but in hindsight (I can't believe I'm saying this...) I'm glad I didn't. I think the bacon would have made them too heavy.

With the measurements below, I had enough filling to make an entire package of wontons. They take some time to make, it's true, but to say they're worth it would be a massive understatement. These wontons are a perfect football snack, a real crowd-pleaser, and I know I'll make them over and over again.

Jalapeno Popper Wontons

1 package refrigerated square wonton wrappers

1 8-ounce package cream cheese, softened

3 jalapenos, seeds and ribs removed, finely chopped

1/2 cup shredded cheddar cheese

Vegetable oil for frying

Coarse salt

1. In a bowl, combine cream cheese, jalapenos, and cheddar cheese. Arrange wontons in a single layer on a baking sheet.

2. Add 1 teaspoon of the filling to the center of each wonton (don't overfill them). Dip your fingers in a bowl of water and run your wet fingers around all edges of each wonton. Fold the wontons over the filling, pinching the edges to seal to make a triangle and removing any air bubbles.

3. Fry wontons in batches in hot oil until browned and cripsy. Drain on paper towels and sprinkle with coarse salt. Serve warm.

Herbed Cheese Cucumber Medallions

When I hosted my sister-in-law’s baby shower last month, I wanted the food to be simple, special, and, most of all, delicious. As I have a tendency to over-plan for events like this, I made a conscious effort to keep the menu small and uncomplicated, while still providing enough variety for my guests. In the end, I think I more than accomplished this goal; everyone left satisfied, and I didn’t have a ton of leftovers to lug home, either.

These cucumbers were one of the first things I knew for sure I’d be making. They came together in no time, and everyone loved them. The cool, crisp cucumber is the perfect vehicle for the creamy, intensely flavorful filling. I did manage to sneak a few of them home with me, and even my kids loved them. These would be a delicious addition to your Easter table this weekend!

Herbed Cheese Cucumber Medallions
adapted from Annie’s Eats

1 6.5-ounce package garlic and herb spreadable cheese (like Boursin or Alouette)
3 tablespoons heavy cream
Fresh cracked black pepper to taste
2 English cucumbers

1. Add the cheese to a medium bowl. Add heavy cream until it reaches a spreadable consistency. Stir in fresh black pepper to taste. Place in a pastry bag or a plastic bag with the corner snipped out.

2. Slice the cucumbers into half-inch thick slices. Using a teaspoon, hollow out the center of each cucumber to remove seeds, being sure not to go all the way through the cucumber.

3. Pipe some of the filling into each hollowed-out cucumber slice. Arrange on a serving platter and refrigerate until serving. Makes about 36 medallions.

Cheddar Bacon Ranch Chicken Pasta

My older son is at an age now where he is extremely curious, and as a result he asks questions. He asks questions all the time. From the second he wakes up in the morning (“Mommy, where does the water that I brush my teeth with come from? What’s a water line? What’s a water company?”) to the second he goes to bed at night (“Can I sleep in my tent tonight? Why not? Can I have one more drink of water? Why not? What are we going to do when we wake up in the morning?”), he is asking questions. A lot of times, his questions leave me confounded, like when he asks me something like, “What does a machine do?” or “What’s freedom?” If you’ve never tried, let me just tell you: It’s nearly impossible to describe those things in a general way that a preschooler will understand. But I do my best.

I made this for dinner one night back in February, when the light for pictures still wasn’t great. As a result, before I ate my dinner, I carried my plate into the room we use for an office and put it on a small table in that room, right underneath the window, so I could get the maximum amount of natural light (which is also where I have my library books, which is why you can sort-of see a couple of them in the background). The whole time I was snapping photos, this chorus was going on in the background: “Hey Mommy, why you eating your dinner in there? Why you taking a picture? What’s a blog, Mommy? Can I have some pudding?”

Thankfully, as soon as he tried this dinner, all he had to say was: “This is yummy food, Mommy.” And after that, his only question was, “Can I have some more, please?”

Cheddar Bacon Ranch Chicken Pasta: Quieting Children’s Questions Since 2012.

Cheddar Bacon Ranch Chicken Pasta

adapted from Better Homes and Gardens

1 pound mostaccioli or other short pasta

6 strips of bacon, diced

1 tablespoon butter

2 boneless skinless chicken breast halves, cut into bite-size pieces

2 tablespoons all-purpose flour

1 packet ranch dressing mix

2 cups milk

1 cup shredded cheddar cheese

Salt and pepper to taste

1. Cook pasta according to package directions in boiling salted water; drain, return to pot, and keep warm.

2. Meanwhile, cook bacon in a large skillet over medium heat until crisp. Drain on paper towels. Drain all but one tablespoon of bacon drippings from the pan.

3. Season the chicken with salt and pepper. Add the butter to the reserved bacon drippings, then add the chicken to the same skillet. Cook until tender, no longer pink, and slightly browned.

4. Sprinkle the flour and ranch dressing mix over the chicken, stirring to coat evenly. Stir in the milk, and cook, stirring occasionally, until thickened and bubbly. Stir in the cheddar cheese and half of the reserved bacon; cook and stir until the cheese is melted. Taste for seasoning and adjust as needed.

5. Add the cheese sauce to the reserved pasta and stir to combine. Serve each plate of pasta with more bacon sprinkled over the top. Green onions would also be a delicious topping.

Buttermilk Macaroni and Cheese

Raise your hand if you’re hosting Thanksgiving this year. Those of you that are: WOW, is all I can say. Hosting Thanksgiving is something I’ve never done (at least not yet), and it is something that strikes fear into my heart at the same time that it makes the planner and cook in me extremely excited. So, if you’re hosting: Good luck, and also, I’m totally jealous of you.

Every year I make sweet potato casserole and cranberry butter for our Thanksgiving dinner with Joe’s family. For my family’s dinner (which we don’t get to until dessert), I make a couple of pies. (I think I’m doing pecan and maple cream this year, but I haven’t finalized that yet.) This year, I’ll be making a third contribution to our dinner with Joe’s family: this incredible macaroni and cheese.

Do you have a go-to mac and cheese recipe? Mine has always been Betty Crocker’s version (posted here; please ignore the photo), but this buttermilk-based version has officially replaced it. My whole family loved this mac and cheese so much that we all had seconds (and Joe had thirds). Thankfully, this recipe makes enough to feed an army, so there were plenty of leftovers to send for lunch with the boys (as Andrew requested: “Can I have this tomorrow for lunch? It’s DEWICIOUS!”). I loved the tang from the buttermilk, and the eggs in the recipe (there are six of them!) made it so rich and gave it such a wonderful, custard-like texture. If you like custardy mac and cheeses, this recipe is definitely for you. It’s creamy, cheesy, tangy perfection, and definitely worthy of gracing your Thanksgiving table – or ANY table!

Buttermilk Macaroni and Cheese
adapted from Taste of Home

6 eggs
2 cups shredded sharp cheddar cheese
1 cup shredded colby cheese
2 cups buttermilk
1/2 cup milk
1/2 cup butter, melted
1 teaspoon salt
1/4 to 1/2 teaspoon pepper
8 ounces elbow macaroni, cooked according to package directions and drained

1. Preheat oven to 350 degrees.

2. In a large bowl, beat the eggs. Stir in the cheese, buttermilk, butter, salt and pepper. Add macaroni; toss to coat.

3. Pour into a greased 13 x 9-inch baking dish. Bake, uncovered, for 45 to 50 minutes or until a knife inserted near the middle comes out clean.

Grilled Cheese Two Ways

Who doesn’t love a grilled cheese sandwich? I’ve been eating them ever since I was a little kid, like most people have, and the fact that they’re so trendy and popular right now makes my former five-year-old self exceedingly happy. I’ve tried two recent variations that I just have to share with you. 

I wish I could remember how I thought of the idea to crust a grilled cheese sandwich in pretzel crumbs, but I can’t. One day I just did it, and it was delicious. Butter your bread slices just like you normally would, but before you put the slices in the pan, dip each buttered side in finely crushed pretzel crumbs. The pretzels add this delicious, salty-crunchy element to the bread that works perfectly with the melted cheese.

The second version is one I saw on The College Culinarian, and I thought it was brilliant. I tried Katie’s egg-in-a-hole grilled cheese the very next weekend, and it was just amazing as I thought it’d be. Use a glass to cut a circle out of one piece of bread, butter both pieces, and put them both buttered-side-down in a skillet. Top one slice with cheese, and crack an egg into the hole-y slice. Add salt and pepper and cook until the egg white isn’t runny. Then put the two slices together and voila! It’s grilled cheese/gooey egg perfection.

Although my very favorite grilled cheese is the no-frills, white-bread-and-American-cheese variety, both of these versions are amazing, and you should definitely try them!

Pizza Chex Mix

This is barely a recipe, really. It is, however, a completely addictive snack, and would be the perfect thing to munch on during a football game this weekend.

I was intrigued when I saw this recipe. Pepperoni and cheese with Chex Mix? Really? How good could that be? The answer is really, really good. It sounds a little strange, but it’s delicious. I would recommend mixing it all together right before you serve it, because otherwise the cheese and pepperoni will make the Chex Mix a little soggy. It won’t ruin your enjoyment of it, though, which I know from firsthand experience.

Pizza Chex Mix
adapted from Betty Crocker

1 8.75-ounce bag traditional Chex Mix
1 cup mini pepperoni
1 cup cubed mozzarella cheese
1/2 tablespoon Italian seasoning

In a large bowl, mix all ingredients together. Serve immediately and enjoy.

One year ago: Nutella mousse tartlets

Cheesy Beer Dip

I’ve saved the best Super Bowl snack recipe for last. Especially if you happen to be rooting for the Packers this year, I’d venture to say that this cheesy beer dip is The Ultimate Super Bowl Dip for you. Use Wisconsin cheddar and beer brewed right in Milwaukee. It couldn’t be more perfect.

However, no matter who you’re rooting for this weekend or where you live, I think you should definitely make this soon. It’s so incredibly good! The cream cheese and cheddar make it creamy and gooey, and the beer adds such a wonderful yeasty, tangy flavor to the dip without being overpowering.

The original recipe says that this should be served cold. I say that’s madness. I served it warm with a huge pile of pretzels, and we seriously could not get enough of this. YUM.

Cheesy Beer Dip
adapted from Taste of Home

2 8-ounce packages cream cheese, softened
1/3 cup beer
1 envelope ranch salad dressing mix
2 cups shredded cheddar cheese
Pretzels for serving

1. Preheat oven to 350 degrees.

2. In a medium saucepan over medium heat, stir together cream cheese, beer, and ranch dressing mix. Continue to stir until smooth and bubbly, then add cheddar cheese until melted.

3. Pour into a greased oven-safe dish. Bake 20 minutes or until mixture is hot and bubbly. Serve with pretzels.

Monterey Ranch Bread

Ohhh, this bread. This bread. It is a revelation. It is just about this best thing since…well, since sliced bread. Since I first discovered the recipe, I’ve made it no less than four times. Joe and I think it’s the perfect complement to a big pot of chili, so that’s what we always eat it with. But whatever you serve it with, I think you’ll love this bread. The ranch dressing and cheese mixture is so gooey and delicious, and is balanced perfectly by the crispy, buttery bread. It would be equally as delicious (if not even better!) with cheddar cheese. There’s nothing not to love about this one!

Monterey Ranch Bread
adapted from Taste of Home

2 cups (8 ounces) shredded Monterey Jack cheese
3/4 cup ranch salad dressing
4 bolillo or hoagie rolls, split in half lengthwise to make 8 slices
2 tablespoons butter, melted

1. In a bowl, combine the cheese and salad dressing; set aside.

2. Brush slices of bread with butter. Place on baking sheet. Broil in oven 4 inches from the heat until golden brown. Spread with cheese mixture. Bake at 350 degrees for 10 to 15 minutes or until cheese is melted. Sprinkle with parsley, if desired.

Cheddar Biscuits

If you like Red Lobster’s Cheddar Bay biscuits, then you are absolutely going to love this copycat version. Actually, I think these may be even better than the restaurant version. They come together in no time at all, and they’re incredibly flavorful and completely addictive.

I added parsley flakes, black pepper and onion powder to the biscuit dough, but those were the only changes I made. If you make these, definitely use all of the butter called for in the recipe. It sounds like a lot, but the biscuits soak up a ton of butter, so you really have to slop it on there. Don’t worry about it making them soggy, either; it just makes them really moist and even more flavorful. These biscuits will be making many repeat appearances in my kitchen!

Cheddar Biscuits
source: adapted from Recipezaar

2 cups Bisquick

1 teaspoon parsley flakes

1/4 teaspoon onion powder

1/8 teaspoon black pepper

2/3 cup milk

1/2 cup cheddar cheese

1/2 cup butter, melted

1/4 teaspoon garlic powder

1. Heat oven to 450 degrees.

2. Mix Bisquick, parsley, onion powder, pepper, milk and cheese until a soft dough forms.

3. Drop by spoonfuls onto an ungreased cookie sheet. (I got 10 biscuits out of my dough.) Bake 6-8 minutes or until golden brown.

4. Mix butter or margarine and garlic powder. Brush mixture over warm biscuits before removing from cookie sheet.

Grilled BBQ Pepper-Jack Chicken

You know what’s ironic? Every single time we’ve planned to grill so far this year -– every single time -– we’ve been rained out. Our back porch is covered, so technically we could use the grill, but there’s something about rain that just doesn’t put a person in a cooking-out sort of mood.

That’s what happened to us, again, with this chicken. We’d planned to cook this on the outdoor grill, but due to the pouring rain I used the indoor grill instead. I think this would have been much better if it had the extra char and flavor from the grill, but it was still really good. As soon as I saw the recipe, I knew we’d love it; we’re suckers for anything barbecued, and pepper-jack cheese is one of our favorites. Next time I think I’ll incorporate bacon into this in some way, because as we all know, everything is better with bacon. I'll definitely make this again this summer, and hopefully the rain will let up long enough for me to cook it on the grill as it was intended!

Next week I’ll share the creamy peas and cheddar biscuits I made to go with this chicken. Those are both great recipes, so be sure to check back!

Grilled BBQ Pepper-Jack Chicken
source: slightly adapted from Eat at Home

4 boneless skinless chicken breast halves
Grill seasoning to taste
BBQ sauce
4 pepper-jack cheese slices

1. Season both sides of chicken with grill seasoning. Grill the chicken until it's nearly done, then baste with BBQ sauce. Continue cooking until chicken is completely cooked through.

2. Top each chicken breast with a slice of cheese, letting it melt before removing the chicken from the grill.

Cheesy Broccoli and Rice

I have a great side dish to share with you today. We actually ate this as a main dish, but I think when I make it in the future (which I will, many, many times) I’ll use it as a side.

This stove-top broccoli and rice dish comes together in less than 15 minutes, and it’s so cheesy and creamy and delicious. I was attracted to the original recipe because I love the combination of broccoli and cheese (who doesn’t?), but when I looked more closely at that recipe, I had to stifle a yawn. Bo-ring! I made tons of modifications to jazz it up, and the end result is truly something delicious that we all loved. This is one of my new go-to side dishes. I could use a big serving right now, as a matter of fact!

Cheesy Broccoli and Rice
source: inspired by Better Homes and Gardens

2 tablespoons butter
1 small onion, chopped
1 clove minced garlic
Salt and pepper to taste
1 cup quick-cooking white rice
1 cup chicken broth
1 10-ounce package frozen chopped broccoli
1 cup shredded cheddar cheese
1/2 cup sour cream
1/4 cup parmesan cheese

1. In a medium saucepan, melt butter over medium heat. Add onion and cook until softened and fragrant. Add garlic; cook and stir for 30 seconds. Add salt and pepper to taste.

2. Stir in rice and cook until the edges begin to brown just slightly. Stir in broccoli and chicken broth. Heat to boiling. Remove from heat; cover and let stand 5 minutes.

3. Return saucepan to burner. Over low heat, add cheddar cheese, sour cream, and parmesan cheese, stirring just until cheese is melted. Taste for seasonings and adjust accordingly.