We can't grow much in our backyard, but zucchini is something we can, but that brings another issue. How many ways can you cook zucchini? I have been on a quest for new and different ideas. I found this one on Kalyn's Kitchen Blog. My husband like the concept but wants me to make a bit spicer next time. Plus the original recipe calls for ground turkey which Brian refuses to eat so I deleted that ingredient from Kayln's.
2 large zucchini or yellow squash, about 12 inches long
2 tsp. + 2 tsp. olive oil (may need more, depending on your pan)
1/2 cup finely chopped onion
1 green pepper, finely chopped
2 T finely minced fresh garlic
1.5 lb. ground beef (10% fat or less)
2 C flavorful tomato-basil pasta sauce
2 cups low-fat mozzarella or other mild white cheese
Preheat oven to 350F/175C. Chop onion and green pepper. Heat 2 tsp. olive oil in a non-stick pan, then saute onion and pepper for 3-4 minutes, until just starting to soften. Add minced garlic and saute about 1 minute more, being careful not to brown the garlic. Remove the onion, pepper, and garlic mixture to a bowl.
Add 2 tsp. more olive oil to the pan. Crumble in the ground beef and cook over medium heat until the meat is well browned. Tilt pan to see if there is any extra fat, and remove with a spoon if there is, then stir cooked vegetables and garlic back into the meat. Add tomato sauce and simmer until the mixture has thickened and liquid has cooked off, about 10 minutes, then turn off heat.
While meat cools, cut zucchini into 2 inch thick slices, discarding ends. Use a sharp spoon or melon baller to hollow out a cup in each zucchini slice, leaving just over 1/4 inch of zucchini flesh. Be careful not to get too close to the skin or the cups will leak liquid when they cook.
Spray baking sheet with nonstick spray and stand up zucchini cups, open end up. Stir 1 1/2 cups grated cheese into the cooled meat mixture (it doesn't need to be completely cool), then spoon the meat-cheese mixture into zucchini cups, pressing down with the spoon and mounding it up a little over the top of the zucchini.
Bake zucchini cups for 20 minutes, then remove from oven and use remaining cheese to top each one with a generous pinch of cheese. Put back in oven and bake 10-15 minutes more, until zucchini is slightly soft when pierced with a fork and cheese is melted and lightly browned. Serve hot.
Showing posts with label side dish. Show all posts
Showing posts with label side dish. Show all posts
Tuesday, July 3, 2012
Zucchini Tots from Pinterest
 |
| Pre-TOTS!! |
1 cups zucchini, grated
1 egg
1/4 yellow onion, diced
1/4 cup cheese (cheddar or Parmesan work the best)
1/4 cup bread crumbs - I used Italian style
Salt and Pepper
1. Preheat oven to 400F. Spray a mini-muffin tin with non-stick spray, set aside.
2. Grate the zucchini and then place in a dish towel to squeeze out the excess water- like when using frozen spinach; if you skip this part, the middle of the zucchini tots will be really soggy while the outside gets crispy and no one wants that. 3. In a bowl combine, the egg, onion, cheese, bread crumbs, zucchini, salt and pepper.
4. Using a spoon or a cookie scoop, fill the muffin cups to the top. Bake for 15-18 minutes, or until the top is browned and set.
Thursday, October 20, 2011
Collard Greens with Bacon
My Midwestern in laws just came to visit. I wanted to let them experience "Southern Collards" without some of the not so good for you "Fat". I found this recipe after a quick search at Simply Recipes
4 strips thick-sliced bacon, sliced crosswise into 1/2 inch pieces
1 small yellow onion, chopped ( I used a red onion)
2 garlic cloves, minced
2 Tbsp. sugar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Several dashes hot sauce ( I did not use because my father in law doesn't like hot items)
1/4 cup apple-cider vinegar
2 pounds of collard greens, stems removed, sliced into 3 inch strips
1 cup chicken broth (or water). (I used beef broth.)
1. Heat a large skillet on medium heat. Cook the bacon in the skillet until it just begins to brown round the edges,stirring occasionally. Add the onions until they have softened and are just starting to brown.
2. Add the garlic, salt, peper, sugar and hot sauce. Cook until the garlic becomes fragrant, about a minute. Add the vinegar, bring to a simmer, and cook until the amount of liquid is reduced by half, stirring and scraping up any brown bits from the bottom of the pot.
3. Add teh collard greens and the chicken broth (or water) and bring to a simmer. Reduce the temp to medium-low. Cook, stirring occasiionally, until the collard greens have wilted and have lost their brightness. Season to taste with additional vinegar and hot sauce. Serve with some of the pan juices from the pan.
Serves 6 to 8
My husband and I loved the recipe in fact he told me not to lose it. My in laws felt the collards looked too much like spinach. They tried it, but did not go back for seconds.
4 strips thick-sliced bacon, sliced crosswise into 1/2 inch pieces
1 small yellow onion, chopped ( I used a red onion)
2 garlic cloves, minced
2 Tbsp. sugar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Several dashes hot sauce ( I did not use because my father in law doesn't like hot items)
1/4 cup apple-cider vinegar
2 pounds of collard greens, stems removed, sliced into 3 inch strips
1 cup chicken broth (or water). (I used beef broth.)
1. Heat a large skillet on medium heat. Cook the bacon in the skillet until it just begins to brown round the edges,stirring occasionally. Add the onions until they have softened and are just starting to brown.
2. Add the garlic, salt, peper, sugar and hot sauce. Cook until the garlic becomes fragrant, about a minute. Add the vinegar, bring to a simmer, and cook until the amount of liquid is reduced by half, stirring and scraping up any brown bits from the bottom of the pot.
3. Add teh collard greens and the chicken broth (or water) and bring to a simmer. Reduce the temp to medium-low. Cook, stirring occasiionally, until the collard greens have wilted and have lost their brightness. Season to taste with additional vinegar and hot sauce. Serve with some of the pan juices from the pan.
Serves 6 to 8
My husband and I loved the recipe in fact he told me not to lose it. My in laws felt the collards looked too much like spinach. They tried it, but did not go back for seconds.
Tuesday, July 14, 2009
Eggplant Bake
BEST EGGPLANT RECIPE EVER!!!
From allrecipes.com
1 tablespoon olive oil
2 eggs, lightly beaten
1 cup Italian seasoned dry bread crumbs
1 eggplant sliced into 1/2 inch rounds
salt to taste
1medium onion, sliced
2 tomatoes, sliced
1 cup grated Parmesan cheese
1 cup crumbled feta cheese
4 slices of Muenster cheese, torn into strips
1. Preheat the oven to 350 degrees. Spray a 9 x 13 inch baking dish with cooking spray.
2. Heat the oil in a skillet over medium heat. Place eggs and bread crumbs in 2 separate bowls. Dip eggplant slices in eggs, then in bread crumbs to coat. Fry coated eggplant slices in the skillet until golden brown. Season with salt, and drain on paper towels.
3. In the prepared baking dish layer eggplant onion, tomatoes, Parmesan cheese, and feta cheese. Top with strips of Muenster.
4. Bake 30 minutes in the preheated oven, until cheese is melted and bubbly.
SUPER RECIPE>
From allrecipes.com
1 tablespoon olive oil
2 eggs, lightly beaten
1 cup Italian seasoned dry bread crumbs
1 eggplant sliced into 1/2 inch rounds
salt to taste
1medium onion, sliced
2 tomatoes, sliced
1 cup grated Parmesan cheese
1 cup crumbled feta cheese
4 slices of Muenster cheese, torn into strips
1. Preheat the oven to 350 degrees. Spray a 9 x 13 inch baking dish with cooking spray.
2. Heat the oil in a skillet over medium heat. Place eggs and bread crumbs in 2 separate bowls. Dip eggplant slices in eggs, then in bread crumbs to coat. Fry coated eggplant slices in the skillet until golden brown. Season with salt, and drain on paper towels.
3. In the prepared baking dish layer eggplant onion, tomatoes, Parmesan cheese, and feta cheese. Top with strips of Muenster.
4. Bake 30 minutes in the preheated oven, until cheese is melted and bubbly.
SUPER RECIPE>
Saturday, May 30, 2009
Cauliflower with Sundried Tomatoes
I just found this written on the outside of an envelop, so unfortunately I can not give appropriate credit to where I got this recipe.
1 1/2 lbs cauliflower
1 Medium Onion (sliced in rings)
1 ounce sun dried tomatoes
1 tbsp. olive oil
salt and pepper
1. Divide Cauliflower into florets
2. Soak the sun dried tomatoes in warm water (just enough to cover them)
3. Microwave the cauliflower in a covered dish for about 5minutes
4. Add Olive Oil to saute pan and saute the onions until soft and beginning to brown. Add the sun dried tomatoes after draining any excess water, then add the cauliflower. Saute for an additional 5-7 minutes.
5. Salt and Pepper to taste.
1 1/2 lbs cauliflower
1 Medium Onion (sliced in rings)
1 ounce sun dried tomatoes
1 tbsp. olive oil
salt and pepper
1. Divide Cauliflower into florets
2. Soak the sun dried tomatoes in warm water (just enough to cover them)
3. Microwave the cauliflower in a covered dish for about 5minutes
4. Add Olive Oil to saute pan and saute the onions until soft and beginning to brown. Add the sun dried tomatoes after draining any excess water, then add the cauliflower. Saute for an additional 5-7 minutes.
5. Salt and Pepper to taste.
Monday, May 25, 2009
Herb-Roasted Onions
I somehow ended up with about 15 onions grown on a local organic farm. Now I don't want them to go to waste. Yes I will chop and freeze some for future use, but I wanted to try something different.
Someone recommended this recipe that she got from Ina Garten on the Food Network.
3 onions
2 tablespoons freshly squeezed lemons juice
1 teaspoon Dijon mustard
1 teaspoon minced garlic
1/2 tablespoon minced fresh thyme leaves
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup olive oil
1/2 tablespoon minced fresh parsley leaves
Preheat the oven to 400 degrees F.
Remove the stem end of each onion and carefully slice off the brown part of the root end, leaving the root intact. Peel the onion. Stand each onion root end up on a cutting board and cut the onion in wedges through the root. Place the wedges in a bowl.
For the dressing, combine the lemon juice, mustard, garlic, thyme, salt, and pepper in a large bowl. Slowly whisk in the olive oil. Pour the dressing over the onions and toss well.
With a slotted spoon, transfer the onions to a sheet pan, reserving the vinaigrette that remains in the bowl. Bake the onions for 30 to 45 minutes, until tender and browned. toss the onions once during cooking. remove from the oven, and drizzle with the reserved dressing. Sprinkle with parsley, season to taste and serve warm or at room temperature.
Someone recommended this recipe that she got from Ina Garten on the Food Network.
3 onions
2 tablespoons freshly squeezed lemons juice
1 teaspoon Dijon mustard
1 teaspoon minced garlic
1/2 tablespoon minced fresh thyme leaves
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup olive oil
1/2 tablespoon minced fresh parsley leaves
Preheat the oven to 400 degrees F.
Remove the stem end of each onion and carefully slice off the brown part of the root end, leaving the root intact. Peel the onion. Stand each onion root end up on a cutting board and cut the onion in wedges through the root. Place the wedges in a bowl.
For the dressing, combine the lemon juice, mustard, garlic, thyme, salt, and pepper in a large bowl. Slowly whisk in the olive oil. Pour the dressing over the onions and toss well.
With a slotted spoon, transfer the onions to a sheet pan, reserving the vinaigrette that remains in the bowl. Bake the onions for 30 to 45 minutes, until tender and browned. toss the onions once during cooking. remove from the oven, and drizzle with the reserved dressing. Sprinkle with parsley, season to taste and serve warm or at room temperature.
Pickled Beets
Find a local farmer or a market that sells local food and grab a couple bunches of beets.
12 to 16 Beets
1/2 cup sugar (I used Turbinado)
1 1/4 cup vinegar
1 Tablespoon pickling spices
1. Wash the Beets
2. Cut leaves about one inch above the beets
3. Cook in boiling water for 30 to 40n minutes until tender
4. Cool; rub off skins and trim and slice
5. Combine sugar & vinegar in a saucepan.
6. Tie spices in a small piece of cheesecloth & place in saucepan
7. Simmer for 15 minutes add sliced beets and bring to a boil
8. Discard spices & chill pickled beets before serving.
The traditional recipe came from a search on about.com
12 to 16 Beets
1/2 cup sugar (I used Turbinado)
1 1/4 cup vinegar
1 Tablespoon pickling spices
1. Wash the Beets
2. Cut leaves about one inch above the beets
3. Cook in boiling water for 30 to 40n minutes until tender
4. Cool; rub off skins and trim and slice
5. Combine sugar & vinegar in a saucepan.
6. Tie spices in a small piece of cheesecloth & place in saucepan
7. Simmer for 15 minutes add sliced beets and bring to a boil
8. Discard spices & chill pickled beets before serving.
The traditional recipe came from a search on about.com
Sunday, April 19, 2009
Garlic & Dill Roasted Potatoes
This is actually a brand specific recipe, although I think the creative cook would be able to substitute another dip/seasoning for the Watkins Garlic & Dill.
6 cups red potatoes diced or baby red potatoes
1/2 cup Grapeseed Oil ( I used Olive Oil)
2 tbsp. Watkins Garlic and Dill snack & Dip Seasoning
1 tsp. Black Pepper
1 tsp. Seasoning Salt
Put potatoes, oil, dip seasoning, pepper, and seasoning salt in a large bowl and coat potatoes (I used a zippy bag. Place potatoes on a baking sheet and bake in oven at 375 for 40 to 50 minutes until golden brown.
Saturday, February 7, 2009
Pickled Carrott Sticks
If you like dill pickles you will definitely like this recipe.
I had some locally grown farm and yes since I actually know the farm I know they are true Florida carrots and not off a boat at the nearby port. Anyway let me procede, I wanted something different to do with them and I found this recipe from smittenkitchen.com
1 lb. carrots, cut into 3 1/2 by 1/3 sticks
1 1/4 cups water
1 cup cider or plain vinegar (the former makes a sweeter, milder brine)
1/4 cup sugar
2 garlic cloves, lightly crushed
1 1/2 tablespoons dill seeds or weed
1 1/2 tablespoons salt
Place carrots in a heatproof bowl. Bring remaining ingredients to a boil in saucepan, then reduce heat and simmer 2 minutes. Pour pickling liquid over carrots and cool, uncovered. Chill carrots, covered at least 1 day for flavors to develop.
Carrots keep, chilled in an airtight container 1 month.
I know know if Bugs Bunny would like it but my house sure did.
I had some locally grown farm and yes since I actually know the farm I know they are true Florida carrots and not off a boat at the nearby port. Anyway let me procede, I wanted something different to do with them and I found this recipe from smittenkitchen.com
1 lb. carrots, cut into 3 1/2 by 1/3 sticks
1 1/4 cups water
1 cup cider or plain vinegar (the former makes a sweeter, milder brine)
1/4 cup sugar
2 garlic cloves, lightly crushed
1 1/2 tablespoons dill seeds or weed
1 1/2 tablespoons salt
Place carrots in a heatproof bowl. Bring remaining ingredients to a boil in saucepan, then reduce heat and simmer 2 minutes. Pour pickling liquid over carrots and cool, uncovered. Chill carrots, covered at least 1 day for flavors to develop.
Carrots keep, chilled in an airtight container 1 month.
I know know if Bugs Bunny would like it but my house sure did.
Tuesday, July 22, 2008
Sweet Potato Pie with Simply Potatoes
I was reading the backs of labels again and found this version of Sweet Potato Pie.
1 (24oz) package of Simply Potatoes mashed sweet potatoes
1 1/2 tbsp. butter
1/2 cup. sugar
3/4 cup brown sugar
3 Eggs, beaten
3/4 tsp Nutmeg
1/4 tsp cloves, ground
1cup Evaporated Milk
2 9 Inch pie shells, frozen
Preheat oven to 400 F
In a large bowl, add all ingredients except the pie shells and Mix well.
Pour half of the mixture in each of the pie shells.
Bake for 70 minutes or until fork comes clean.
My advice is to use a mixer. I used my hands and don't feel the spices got mixed well enough. I also added cinnamon.
1 (24oz) package of Simply Potatoes mashed sweet potatoes
1 1/2 tbsp. butter
1/2 cup. sugar
3/4 cup brown sugar
3 Eggs, beaten
3/4 tsp Nutmeg
1/4 tsp cloves, ground
1cup Evaporated Milk
2 9 Inch pie shells, frozen
Preheat oven to 400 F
In a large bowl, add all ingredients except the pie shells and Mix well.
Pour half of the mixture in each of the pie shells.
Bake for 70 minutes or until fork comes clean.
My advice is to use a mixer. I used my hands and don't feel the spices got mixed well enough. I also added cinnamon.
Friday, July 11, 2008
Bonesmokers Potatoes
On July 4th my husband pulled out is smoker and did some ribs. I pulled out one of his cookbooks, Dr. BBQ's Big-Time Barbecue Cookbook and found a new recipe for potatoes.
One 28-ounce can diced potatoes
One 10-ounce can diced tomatoes with green chiles (get the hot if you like)
1 tablespoon butter
1 tablespoon flour
1/2 cup milk
1 cup grated cheddar cheese
2 slices bacon, cooked and crumbled
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Paprika
Preheat the oven to 350 or prepare the cooker to cook at 250F
Drain the potatoes and the tomatoes together in a colander. Melt the butter in a small saucepan. Thoroughly mix in the flour. Add the milk, stirring to blend. Add 1/2 cup of the cheese, stirring. All the cheese doesn't need to melt into the sauce. add the bacon and salt and pepper, and stir to blend. Remove from the heat to cool a bit.
Toss the potatoes, tomatoes, and the sauce mixture together in a bowl. Transfer to a greased 2-quart casserole or an 8 x 8 inch pan. Top with the remaining 1/2 cup cheese and sprinkle with paprika.
Bake for 30 minutes at 350 or 1 hour in a 250 barbecue smoker.
They were GREAT!!!
One 28-ounce can diced potatoes
One 10-ounce can diced tomatoes with green chiles (get the hot if you like)
1 tablespoon butter
1 tablespoon flour
1/2 cup milk
1 cup grated cheddar cheese
2 slices bacon, cooked and crumbled
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Paprika
Preheat the oven to 350 or prepare the cooker to cook at 250F
Drain the potatoes and the tomatoes together in a colander. Melt the butter in a small saucepan. Thoroughly mix in the flour. Add the milk, stirring to blend. Add 1/2 cup of the cheese, stirring. All the cheese doesn't need to melt into the sauce. add the bacon and salt and pepper, and stir to blend. Remove from the heat to cool a bit.
Toss the potatoes, tomatoes, and the sauce mixture together in a bowl. Transfer to a greased 2-quart casserole or an 8 x 8 inch pan. Top with the remaining 1/2 cup cheese and sprinkle with paprika.
Bake for 30 minutes at 350 or 1 hour in a 250 barbecue smoker.
They were GREAT!!!
Monday, April 28, 2008
Garden Pasta Salad from Food Network
First I am starting off with how good I think this pasta salad is and I haven't even let it fully chill yet. I found the recipe on http://www.foodnetwork.com/ it was courtesy of Christine Sinko.
1 (16ounce) package uncooked tri-color spiral pasta
1/2 cup thinly sliced carrots
2 stalks celery chopped
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1/2 cup chopped yellow pepper
1 pint grape tomatoes, halved
1/2 cup chopped green onion
1 (16-ounce) bottle Italian Style Salad Dressing
1/2 cup grated Parmesan
Cook pasta in large pot of boiling water until al dente. Rinse under cold water, and drain.
Mix carrots, celery, peppers, tomatoes, and green onion together in large bowl. Add the cooled pasta and mix together. Pour the dressing over mixture, add Parmesan and mix well.
Chill before serving.
1/2 cup thinly sliced carrots
2 stalks celery chopped
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1/2 cup chopped yellow pepper
1 pint grape tomatoes, halved
1/2 cup chopped green onion
1 (16-ounce) bottle Italian Style Salad Dressing
1/2 cup grated Parmesan
Cook pasta in large pot of boiling water until al dente. Rinse under cold water, and drain.
Mix carrots, celery, peppers, tomatoes, and green onion together in large bowl. Add the cooled pasta and mix together. Pour the dressing over mixture, add Parmesan and mix well.
Chill before serving.
Saturday, April 26, 2008
South-of-the-Border Pie
Came home yesterday after our anniversary day together and decided we didn't want to go out. So I opened up the pantry and the Better Homes and Gardens Easy Everyday Cooking and came up with the recipe.
We both loved it although I used Chipolte Chili Powder which was a bit hot when you use the 2 teaspoon option of the recipe.
1 medium onion, chopped ( I used red onion)
2 cloves garlic, minced ( I used the jarred minced garlic)
1 tablespoon olive oil or cooking oil ( I used Mazola)
1 to 2 teaspoon chili powder
1 teaspoon ground cumin
1 15-ounce can red kidney beans, rinsed and drained
1/1/2 cups cooked brown rice
1 cup shredded cheddar cheese ( 4 ounces)
3/4 cup milk
2 slightly beaten eggs
Green Sweet Pepper Strips (optional)
Salsa (optional)
Lightly grease a 10-inch quiche dish or pie plate. In a large saucepan cook onion and garlic in hot oil until tender. Stir in chili powder, cumin, and salt. Cook and stir for 1 minute more. Cool. Stir in beans, cooked brown rice, cheese, milk, and eggs.
Spoon the bean mixture into the prepared baking dish. Bake in a 350 oven about 25 minutes or until the center is set. Let stand for 10 minutes. If desired, sprinkle the pie with green pepper strips and serve with salsa. Makes 6 servings.
We both loved it although I used Chipolte Chili Powder which was a bit hot when you use the 2 teaspoon option of the recipe.
1 medium onion, chopped ( I used red onion)
2 cloves garlic, minced ( I used the jarred minced garlic)
1 tablespoon olive oil or cooking oil ( I used Mazola)
1 to 2 teaspoon chili powder
1 teaspoon ground cumin
1 15-ounce can red kidney beans, rinsed and drained
1/1/2 cups cooked brown rice
1 cup shredded cheddar cheese ( 4 ounces)
3/4 cup milk
2 slightly beaten eggs
Green Sweet Pepper Strips (optional)
Salsa (optional)
Lightly grease a 10-inch quiche dish or pie plate. In a large saucepan cook onion and garlic in hot oil until tender. Stir in chili powder, cumin, and salt. Cook and stir for 1 minute more. Cool. Stir in beans, cooked brown rice, cheese, milk, and eggs.
Spoon the bean mixture into the prepared baking dish. Bake in a 350 oven about 25 minutes or until the center is set. Let stand for 10 minutes. If desired, sprinkle the pie with green pepper strips and serve with salsa. Makes 6 servings.
Wednesday, March 5, 2008
Publix Cole Slaw
I first bought the prepackage of cole slaw in the produce department last summer. Don't laugh but I really had not ever made cole slaw and figured I added mayonaisse or salad dressing. Much to my surprise there is an actual recipe.
1 cup lite mayonaisse or salad dressing
2 tbsp sugar
1 tbsp vinegar
pepper to taste
8 oz of prepackaged slaw
1 can of mandarin oranges drained
Mix the mayonaisse, sugar, vinegar, and pepper then add to slaw. Lastly fold in the mandarin oranges.
Simple for sure.
I used white sugar but my mother has sense told me brown sugar is what she used. Also I used apple cider vinegar, the recipe didn't specify.
1 cup lite mayonaisse or salad dressing
2 tbsp sugar
1 tbsp vinegar
pepper to taste
8 oz of prepackaged slaw
1 can of mandarin oranges drained
Mix the mayonaisse, sugar, vinegar, and pepper then add to slaw. Lastly fold in the mandarin oranges.
Simple for sure.
I used white sugar but my mother has sense told me brown sugar is what she used. Also I used apple cider vinegar, the recipe didn't specify.
Tuesday, November 6, 2007
Baked Macaroni and Cheese
Tonight I needed a bit of comfort food so I went to the untried recipe folder and found this recipe courtesy of Alton Brown from www.foodnetwork.com . This is the ultimate take on the tried and true Mac and Cheese.
1/2 pound elbow macaroni
3 tablespoons butter
3 tablespoons flour
1 tablespoon powdered mustard
3 cups milk
1/2 cup yellow onion, finely chopped
1 bay leaf
1/2 teaspoon paprika
1 large egg
12 ounces sharp cheddar shredded
1 teaspoon kosher salt
Fresh black pepper
Topping:
3 tablespoons butter 1 cup panko bread crumbs.
Preheat oven to 350 degrees F.
In large pot of boiling,salted water cook the pasta to al dente.
While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.
Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.
Melt the butter for the topping in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from the oven and rest for five minutes before serving.
I must admit that when I got into the recipe there were a couple of thinks I didn't know. Like what does "temper in a egg" mean. I did it wrong according to what I found out. Plus I didn't know what Panko bread crumbs were and used the traditional type and they worked fine.
1/2 pound elbow macaroni
3 tablespoons butter
3 tablespoons flour
1 tablespoon powdered mustard
3 cups milk
1/2 cup yellow onion, finely chopped
1 bay leaf
1/2 teaspoon paprika
1 large egg
12 ounces sharp cheddar shredded
1 teaspoon kosher salt
Fresh black pepper
Topping:
3 tablespoons butter 1 cup panko bread crumbs.
Preheat oven to 350 degrees F.
In large pot of boiling,salted water cook the pasta to al dente.
While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.
Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.
Melt the butter for the topping in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from the oven and rest for five minutes before serving.
I must admit that when I got into the recipe there were a couple of thinks I didn't know. Like what does "temper in a egg" mean. I did it wrong according to what I found out. Plus I didn't know what Panko bread crumbs were and used the traditional type and they worked fine.
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