Day 94 -Macaroni and Cheese

Macaroni - the darker of the two is a fortified pasta with multi-grains and Omega 3's. 
I used ¼ lb. of each.

TA DA!
Change is good, right?
I thought we needed to update the blog, make it a little cleaner and easier to read. 
Besides, I didn't know what the birds in the upper right hand corner had to do with baking anyway.  Unless it was the egg commonality. 
Yeah, no birds.
I'd love your feedback - let me know what you think!  I can take criticism, too.
I understand, some people don't like change and may have a hard time with it.  (I already am every time I click on to see it, it freaks me out just a little bit 'cause I've forgotten that I've done it.)
And don't worry, I won't go changing it every 90 days either.

I had some time on my hands today and as I was hanging Mr. 365's shirts in the closet, I decided to arrange them in order of color.
Is that weird? 
It's something I've always secretly wanted to do.
Like wanting to swing on a trapeze and then do a somersault in the air.
Seriously.
And then after they were all neatly arranged by color, I gathered the sleeves of the shirts as I was taught to do early on in retail, so that they would all fall the same way and be "just so".
Anal retentive, I know.
But with some things, that's just the way I am.

It's gotten so that I've been having to do a search on my own blog now to see if I've already made the recipe or some form of it.
90+ recipes and no duplications. 
We need to make it 365, and so the challenge continues!

Baked Macaroni & Cheese adapted from The Fannie Farmer Cookbook, Thirteenth Edition, pp. 274, 333; author, Marion Cunningham; publisher, Alfred A. Knopf, Inc., a division of Random House, Inc.; ISBN 0-394-56788-9.

Macaroni & Cheese - serves four
Preheat oven to 375ºF.
Butter a 8 X 8" square baking dish; set aside.

½ pound elbow macaroni, cooked
2 cups cheese sauce (follows)
½ cup finely shredded Colby/Cheddar Cheese(Mexican Cheese)
¼ cup grated Gruyere cheese
½ cup freshly made buttered breadcrumbs (follows)

Cheese Sauce
2 tablespoons butter
2 tablespoons flour
1¼ cups milk, heated
½ cup finely shredded Colby/Cheddar Cheese (Mexican Cheese)
salt
freshly ground pepper
As the pasta is cooking, melt the butter in a heavy bottomed saucepan.  Stir in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit, but don't let it brown - about 2 minutes.

 Add the hot milk, continuing to stir as the sauce thickens.  Bring to a boil.  Add salt and pepper to taste. 

Lower the heat and stir in the Colby/Cheddar.  Cook for 2 minutes more, stirring constantly.  Remove from heat.

Buttered Bread Crumbs
2 tablespoons butter
½ cup Italian style bread crumbs
½ cup grated Parmesan cheese
Melt butter in a small saucepan.  Add bread crumbs and Parmesan cheese.  Mix well.  Remove from heat.  Set aside.

Put the cooked macaroni into a large bowl and pour the cheese sauce over it.  Add the Gruyere cheese.

 Mix gently with a fork. 

Turn out into the baking dish.
Sprinkle the shredded Colby/Cheddar over the top and spread the breadcrumbs over the cheese.

Bake, uncovered, for 30 minutes or until the top is golden and the sauce is bubbling.

Every day I rate what I bake on a scale of 1-4 with 4 being the best.  Over dinner, the family decided that this macaroni and cheese earned 3 rolling pins.
We really liked the addition of the Gruyere cheese, but thought it could have used ½ cup more cheddar in the sauce with another ¼ cup of milk.  The family wanted it cheesier.  Also, next time I would not use the fine bread crumbs - too gritty, and too much - or I would only use ¼ cup.  I would really prefer to use cubed bread slices like we did when we made mac. and cheese in 8th grade Home Ec.
Next time.
This is a keeper, I just think it needs these modifications.
Remember, the 100th day post is coming up and with that will be a giveaway, so keep reading!
Happy baking!

Day 87 - Chicken Enchiladas

     This household needs a day's break from desserts, so today it's dinner.  This recipe comes from a good friend and old neighbor, Michelle P.  We had wonderful times with the neighbors in our old cul-de-sac.  So many, many stories and memories  - countless water balloon fights with a launcher that resulted in a dent in our car, our weekly fireside chats and get-togethers, Michelle calling 911 when I passed out and smacked my head on the sidewalk (THAT was a fun night for me, and no, I had not been drinking! I have a history of fainting.), burning the Christmas trees in the fire pit which became a towering inferno because the trees were so dry, and chalk on driveways, etc.  And I love Michelle despite the fact she is a Yankees fan.
     She has told me that she is a daily reader of 365 and for that I am extremely grateful.  She shared this recipe with me a few years ago and it's been a hit ever since - the family LOVES them!  A big thank you, Michelle!

     Chicken Enchiladas

     10-12 chicken tenders
     1 large chopped onion
     Lawry's or cajun seasoning
     1 jar Cheez Whiz
     1 small can chopped jalapenos
     1 can refried beans
     1 can sliced black olives (optional)
     2 cans Macayo's Enchilada Sauce
     2 bags shredded Mexican cheese
     2 packages flour tortillas

     Preheat oven to 350ºF.
     Cook chicken in large frying pan over medium heat.

     Shred chicken in pan as it is cooking.
     Add onion, and salsa - enough to cover meat, but not so much that it is runny.
     Add desired amount of Lawry's or cajun seasoning.
     Add jar of Cheez Whiz, ½ teaspoon of jalapenos (or more if desired, or you can omit)
     Add enough refried beans to thicken the mixture.

     Bring skillet contents to boil and simmer until mixture thickens.
     Add olives if desired.
     Coat bottom of two 13 X 9-inch baking dishes with some of the enchilada sauce.
     Fill tortillas with mixture, roll and place in pan, seam side down, side by side.

     Completely fill both pans and pour remaining enchilada sauce on top.

     Cover with foil and bake for 30 minutes.  They will be finished when it appears as if the sauce has soaked in.

     Completely cover with shredded cheese and bake uncovered for another 10 minutes.

     It's been a while since I made this and I spaced when I purchased the tortillas.  I bought ones that were too big and didn't fit in the baking dish the way I wanted.  So, I suggest using the small tortillas.

     This is a big hit with the family and I like that it makes two large servings.  That way I can make it for a large gathering (ok, I haven't done that yet), or freeze one dish so that we can have it on a busy activity night.
     I use a rating system of 1-4 with 4 being the best and this dish earns a 3½.  The flavors are wonderful and it can definitely be spiced up if you like it hotter.
     Happy baking!

Day 63 - Gluten-Free Ham and Cheese Pocket Pies

         Today was an absolutely wonderful day!  We were blessed with a new addition to our extended family; a new nephew/cousin.  I'm very excited!  We are waiting on pictures, but I'm sure he is just as beautiful as his older brother.  A HUGE congratulations to the new mommy and daddy!!  Babies are always so exciting, and sometimes I wouldn't mind being pregnant again.  I do miss those days.  But, that phase of my life is over.  I don't know if I could tolerate waking in the middle of the night every few hours anyway.
     I also received a most wonderful phone call from my very dear friend, Mary.  I shared her Spanikopita recipe on Day 48.  And just as I thought it would be, we picked up right where we'd left off.  It's been a couple years since we've spoken on the phone, but it was as if no time had passed.  And we talked for 2 hours; I'm sure we could have stayed on longer.  It was great to catch up, but it was even better to hear her voice, and especially her laugh.  Mary will always have a very special place in my heart. 
     If you have a friend like that or a friend who you haven't spoken with in a while, call or e-mail them.  You never know what they might be going through and you may be contacting them at the perfect time.  Why wait?  I'm sure it would do you both good to reconnect. 

Preheat oven to 375º.  Brush chicken breast with barbecue sauce and grill til cooked through.  Unfortunately, I can't tell you how long to do this on an actual grill because I haven't mastered our outside grill.  I use that and everything's charred on the outside and raw on the inside.  So, I use my George Foreman Grill and it cooks in about 5-7 minutes.  I love that thing!  It's great when I'm in a hurry to make dinner because it cooks things in no time flat.          

Cover two cookie sheets with tin foil (this makes clean-up so much easier, especially since the cheese will melt) and place two tortillas on each.  Spread 1/4 cup of cheese over each tortilla.  Once chicken is cooked, shred it using two forks.

Spread chicken evenly over the four tortillas.  Divide tomatoes among the tortillas and spread. 
Add diced onion to each tortilla and then cover each with remaining cheese.  Cover with four tortillas.

Bake at 375F for 10 minutes.

Oh boy, I deleted the picture of the finished product.  Obviously, I hit a button I wasn't supposed to.  I'll see if I can find it and post it tomorrow.
     I have a rating system of 1-4 rolling pins: 1 being horrible, we couldn't stand it, definitely don't recommend it, and you're on your own if you decide to bake it, and 4 being absolutely loved it and cannot get enough of it, you need to bake this!  My grilled chicken quesadillas are rated a 3½ rolling pins.  They are really good and I make them at least twice a month because they're easy.
     Happy baking!

Day 24 - Two Recipes for Dinner!

   I've been on various food blogs and came across one recipe this morning that I just had to make:  Southwestern Spiced Sweet Potato Fries with Chili-Cilantro Sour Cream.  It is from the TasteFood blog: http://tastefoodblog.com/2009/11/19/sweet-potato-fries/
and it was chosen as the winner in a Sweet Potato Recipe competition hosted by Food52.  Our family devours the fried sweet potato chips that I make, so I knew that these would be very well received.  The dipping sauce sounded as if it would be a great compliment, too.  Also, for our entrée, I planned on making a chicken dish, Pollo Relleno from Better Homes and Gardens.com: http://www.bhg.com/recipe/chicken/pollo-relleno/.
     The recipes were as follows:

     Southwestern Spiced Sweet Potato Fries with Chili-Cilantro Sour Cream
     Lynda says she likes to leave the skins on to add texture and extra nutrients. (I did as well.)
     Serves 4-6 as a side dish or snack.
     2 large sweet potatoes, skins on, cut in large matchsticks/batons approximately 1/4 by 2 inch
     2 tablespoons olive oil
     2 teaspoons salt
     1 teaspoon ground cumin
     1 teaspoon chile powder
     1 teaspoon paprika
     1 teaspoon freshly ground black pepper
     1/2 teaspoon cayenne, or to taste
(I added about 118 teaspoon)HAHA YIKES!! No, 1/8 of a teaspoon)

     
     Preheat oven to 425ºF. (220ºC)
     Toss sweet potatoes and olive oil in a large bowl.  Combine salt, cumin, chile powder, paprika, pepper, and cayenne in a small bowl.  Add spices to potatoes and toss to coat.  Arrange potatoes in one layer on baking sheet.  Bake in oven on lowest rack for 10 minutes.  Turn potatoes with a spatula and bake 10 more minutes.  Remove from oven and serve with Chili-Cilantro Sour Cream.

     Chili-Cilantro Sour Cream
     1 cup sour cream (I substituted 1 cup Greek yogurt)
     1 tablespoon freshly squeezed lime juice
     2 teaspoons sweet chili sauce
     1 small garlic clove, minced
     ½ teaspoon salt
     ½ teaspoon freshly ground black pepper
     1 heaping tablespoon chopped cilantro

     Combine all ingredients except the cilantro in a medium bowl and whisk together.  Stir in cilantro.

     These fries are definitely going to be a staple in our home!  They were absolutely delicious with all the different flavors jumping around in my mouth.  They were so good plain that I was having a hard time putting them down.  THEN, I dipped one in the sauce!!!!  It was wicked (as we say in New England, right, Lynda), but better than that...the sauce on the potato, was killah!!!!!  The cream of the sour cream/yogurt and all of its' flavors balanced out the spices in the potatoes so wonderfully.  I would expect to taste something like this in a restaurant.  It is definitely award-winning.  Congratulations, Lynda, you nailed it, and thank you so much for sharing it with us!
     The rating for Southwestern Spiced Sweet Potato Fries with Chili-Cilantro Sour Cream: 4 rolling pins!

     Pollo Relleno  Makes: 6 servings
     6 skinless, boneless chicken breast halves (about 1-1½ lbs. total)
     1/3 cup cornmeal
     ½ of a 1¼ ounce package (2 tablespoons) taco seasoning mix
     1 egg
     1 4oz. can whole green chile peppers, rinsed, seeded, and cut in half lengthwise (6 pieces total)
     2 ounces Monterey Jack cheese, cut into 2 x ½-inch sticks
     2 tablespoons fresh cilantro or parsley
     ¼ teaspoon black pepper
     ¼ teaspoon crushed red pepper
     1 8oz. jar taco sauce or salsa.
     ½ cup shredded Monterey Jack or cheddar cheese (optional)
     Fresh cilantro sprigs (optional)

     Directions
     1. Place each chicken breast half in between 2 pieces of plastic wrap.  Pound lightly into a rectangle about 1/8-inch thick.  Remove plastic wrap.
  
     2.  In a bowl, combine cornmeal and taco seasoning mix.  Place egg in another bowl; beat lightly.

     3.  For each roll, place a chili pepper half on chicken piece.  Place a cheese stick atop chili pepper near an edge.  Sprinkle with some of the cilantro or parsley, black pepper, and red pepper.  Fold in sides; roll up jelly-roll style, starting from edge with cheese.

     4.  Dip rolls into egg and coat with cornmeal mixture.  Place rolls, seam sides down, in a shallow baking pan.  Bake, uncovered, in a 375ºF oven for 25-30 minutes.  Heat taco sauce, if desired, sprinkle chicken with shredded cheese.  Serve taco sauce or salsa.  If desired, garnish with cilantro sprigs.

     This I made a few adaptations to.  I omitted the crushed red pepper because it already had the taco seasoning, I was using jalapeno peppers, and we were eating the spicy fries.  I wanted to make sure the kids wouldn't opt for cereal because dinner had too many spices.  I made the recipe for four instead of six, and we still had a whole chicken breast left over.  We aren't very big eaters here.  Instead of using the canned chili peppers, I roasted two Jalapeno peppers; removed the skin, and seeds, cut them into fourths and put two slices on each breast.  I used four slices of Pepper Jack cheese instead of the cheese sticks and used one slice on each in addition to also using ½ cup shredded Mexican cheese.  I sprinkled this evenly on all four pieces.  I also used toothpicks to secure the rolls.  It was served with the salsa and some Greek yogurt.  I also didn't sprinkle the cheese on top or garnish with the cilantro.

     The rating:  3 rolling pins.
     Happy baking!
  

Day 21 - Chile Cheese Casserole

     I didn't see that woman's car today at school during drop-off, but you can be sure that I was looking!  I had to do a lot of talking to myself this morning while I was working my way through the parking lot, so I wouldn't become frazzled.  It worked.  I came out unscathed.
     The 21st recipe is Chile Cheese Casserole from the Food Network website.  No recipe, but here is the link:  http://www.foodnetwork.com/recipes/food-network-kitchens/chile-cheese-casserole-recipe/index.html
     I was needing to bake something today that would use up the egg whites I had leftover from making the Créme Brulée yesterday.  I love the Food Network site because in their search field you can type in any ingredient and recipes will come up containing it.  So, I typed in "6 egg whites" and voila:  Chile Cheese Casserole.  It was either that or omelets and those wouldn't work 'cause they aren't baked.  My initial thought was that this dish would be too eggy for a dinner and would be best suited for breakfast; maybe I should add some cooked chicken to it.  But we had chicken last night for dinner and I try not to repeat things two nights in a row.  As it was baking, my daughter said that it smelled really good, so I was excited to try it, as was she.  Here are the pictures of the process:

     Chile Cheese Casserole
     The ingredients.

The diced green chiles and cilantro added to the mixture of eggs, egg whites, chili powder, and pepper.

The crushed tortilla chips in the bottom of the baking dish and the final mixture with the cheeses added to it.

After being poured into the pan.

In the dish with the additional layer of tortilla chips.

End of initial baking time before the additional cheese was added.

Out of the oven.

Ready for dinner.

The recipe suggested serving it with sour cream and green salsa verde.  I did neither and served it with Greek yogurt and regular jarred salsa.  Nobody even knew the difference.  The same daughter who told me it smelled good while it was baking took two bites and didn't eat the rest.  My husband and son said it was ok, finished it or nearly finished, but never went back for seconds which is a nightly occurrence around here.  I really didn't like it.  Yes, it was extremely eggy, but it did call for 6 egg whites and an additional 4 eggs.  It wasn't as spicy as I expected though and I have to say that the yogurt and salsa on top made it better.  My recommendation if you're looking for a way to use up those egg whites from the créme brulée you made the day before, make omelets for breakfast or some meringue cookies.  Oh yeah, I almost forgot the best part.  Right after dinner my husband took me to a movie. Upon walking into the house, I was overcome by the smell of dirty diapers.  It was horrible!  Yes, it was the remaining smell from dinner.  I need to burn a candle.  Just something to think about if you're looking to try this one.  Or, you could make it on a night when you're having company you're not particularly thrilled to see.

     My rating for the Chile Cheese Casserole:  1 rolling pin.

     Happy baking!

Day 19 - Baking Powder Biscuits with Cheese and Roasted Garlic

      I was finally able to clean my house today!  Well, at least part of it, but it's a start.  I felt like I was able to accomplish so much, but there's still so much left to do.  I have the habit of starting one project and then moving on to another before the first one is finished; something I inherited from my mother.  Consequently, I tend to feel very disorganized and my "projects" tend to be scattered throughout the house.  Right now I feel like I'm nesting and want to sort, organize and throw away.  Out with the old, in with the new!  Or maybe the new should wait until the old is completely taken care of.
Wow!  I just noticed that you can purchase the cookbook I use for $.77!  Granted it  would be used, and is 20 years old, but it has a lot of recipes (some of which have proven to be tasty so far), contains very good information regarding the kitchen, and baking and cooking, and it has these wonderful little hints and equivalent charts on the inside of the front and back covers which I use constantly.  I've gotten in the habit of writing in all of my cookbooks and making notes whenever I use a recipe.  That way I know if I've made it and if it would be worth making again depending on the reviews it received from the family.  I know that this book is going to be filled with various markings by the time I am done with this challenge.  It's funny, I've always had this thing about not writing in books like it was sacrilegious or something.  But then when I started cooking more once we had kids, I kept thinking how was I ever going to know if I made something and if we like how it tasted.  It seemed logical to notate it, but I still had to overcome that hangup about writing in my books.  It's like how I only used to buy 2 kinds of cereal until we started watching 'Seinfeld'.  Then it was like I had permission to keep a lot of different kinds of cereal in the pantry at one time.   It was so exhilarating to go to the cupboard and have so many choices in the morning!  Weird, I know.  It's the little things that make us all unique.  Like sniffing pizza crust.
     Today's recipe, Baking Powder Biscuits, comes from The Fannie Farmer Cookbook, Thirteenth Edition, pg. 544; author, Marion Cunningham; publisher, Alfred A. Knopf, Inc., a division of Random House; ISBN 0-394-56788-9.

     Baking Powder Biscuits
     2 cups flour
     ½ teaspoon salt
     4 teaspoons baking powder
     1 tablespoon sugar
     ½ cup vegetable shortening
     2/3 cup milk

     Preheat oven to 425ºF.  Grease two 8-inch cake pans.  Put the flour, salt, baking powder, and sugar in a bowl.  Cut the shortening into the flour with two knives or a pastry blender until the mixture resembles coarse meal.

Add the milk all at once and stir just until the dough forms a ball around the fork.

Turn the dough onto a lightly floured board and knead 14 times.  Pat until ½ inch thick.  Cut into rounds with a 2-inch cookie cutter.  Place touching each other in the cake pans and bake for 15-20 minutes.
     Cheese Biscuits.  Add ½ cup grated sharp Cheddar cheese to the dry ingredients.
     Drop Biscuits.  Add an additional 1/3 cup milk and drop by teaspoonfuls onto a buttered baking sheet.

     I wanted to make the biscuits in the cake pan, but the cookie cutter I had was 3-inches and I didn't feel like free-forming a circle.  So, I went for the drop biscuit technique.  I added the cheese (didn't have sharp cheddar, so I used a Mexican combination) and 3 cloves of roasted garlic into the ingredients before I added the milk.  I roasted the garlic in our toaster oven at 425ºF for 20 minutes and then crushed it.  I left the biscuits in the oven longer than I should have because I was side-tracked with making dinner, so the bottoms were a little darker than I would have liked.

 They were tasty, but were also a little drier than we would have liked.  I don't know if it was because I baked them too long or if they are drier biscuit.  I also think that baking them in a cake pan would have made a difference, too.  Overall, they weren't such a big hit with the family, so I won't be making them this way again.  Next time, I'll use the cake pan and am going out to purchase a 2-inch round cookie cutter.  I also think I'll use Parmesan cheese and some herbs.  The rating for this one: 2½ rolling pins.
     Happy baking!

Day 14 - Cheese Straws

     This recipe is from The Fannie Farmer Cookbook Thirteenth Edition, pg. 66; author, Marion Cunningham; publisher Alfred A. Knopf, division of Random House; ISBN 0-394-56788-9.  Things That Make You Go Hmmmm.... Remember that song?  Yeah, that's the topic for today's recipe.  Things that make you go hmmmm...Cheese straws.  I was looking forward to having them and was thinking they might be a good snack when the kids came home from school.  They can still have them, but I don't think they're going to like them.  Kind of blah and the ingredients did NOT come together as they were supposed to.  I have no idea where this went awry.  I checked, double checked, triple checked and checked yet again as I was going through the process, but the outcome was BLECH!  I find it extremely odd that it didn't turn out unless something was missing from the list.  I can count on one hand in all the years that I've been reading recipes that they didn't work.  I'm not saying that I'm the greatest chef, cook or baker, but darn, I CAN follow a recipe.

     Cheese Straws

     ¼ pound butter

     2 cups flour

     ¼ teaspoon cayenne pepper

     1 pound sharp Cheddar cheese, grated

     Salt to taste

     

     Preheat the oven to 400ºF.  Cream the butter until light; add the flour, cayenne, cheese, and salt.

   

     Knead until dough forms a ball, then roll out on a floured board or pastry cloth.

     Cut into strips 5 inches long and 3/8 wide.  Place on a greased cookie sheet and bake 6 minutes, until golden.

     I had the ingredients in my Kitchen Aid and when I saw that the dough wasn't coming together as it should (after (I kid you not) a good twenty minutes of "kneading"), I started kneading it with my hands.  That wasn't working either.  The dough was just coarse and not sticking together.  So, I added teaspoons of water until I thought it looked like it would stick - 5 to be exact.  I didn't want to add too much.  It stuck it together a little better, but you can still see from the picture when it was on the board that something just wasn't right.  I rolled it out the best I could and baked about a dozen or so to see how they would be.  Nope, not happening.  Bummer.  I decided to not even bake the rest because the product had no taste and was, as my husband said,  "blah".  I'm not educated enough in the science of food; acids, bases, ingredients that should be added to MAKE A DOUGH STICK TOGETHER to know what will and will not work.  Sorry for yelling.   I'm thinking I might need this book.  Happy baking!