Friday, February 25, 2011

Mac and Cheese on the brain

So last night I made a mac and cheese for another contest. This one was held by the Better Recipes site, and this week you have to submit your best mac and cheese recipe. I think I came up with a dish that's pretty unique, and it tasted delish! so I'm crossing my fingers that I take home the prize! I plan to share it with you but in a couple weeks, after I see if I've won :)

I did actually win another contest a few months ago with a mac and cheese recipe. It was from the Real Women of Philadelphia site for Kraft Philadelphia Cream Cheese. My winning recipe was Bacon and Squash Mac and Cheese Pie. Yes the title is a mouthful, but so is the dish! It's now a family favorite, and even my baby loves it! Here's the recipe below. Let me know if you make it and how you like it!


1 box of whole wheat elbow macaroni, 13.25oz

2 lbs calabaza squash/ pumpkin

12 strips bacon

8 oz PHILADELPHIA cream cheese brick, 1/3 less fat

1 ½ cups sharp cheddar cheese, shredded

1 ¾ cups low fat milk

1 tbsp dijon mustard

1tsp white pepper

1tbsp dried parsley

¼ cup Italian breadcrumbs

1. Put pasta onto boil according to package directions.

2. Cut squash into large dice. In large pot, put about an inch of water and add the diced squash. Over medium-high heat, let cook covered until squash is tender when pierced, about 15 minutes. When it is done, drain water, mash squash and set aside.

3. Cook bacon in medium pan over medium heat until almost crispy, about 10 minutes. Drain on paper towel. Chop into small pieces.

4. Preheat oven on Broil to 350 degrees.

5. In the same large pot used to cook the squash, add milk, cream cheese, 1 cup of the cheddar cheese, Dijon mustard, white pepper, parsley and salt to taste.

6. Cook over medium heat until cream cheese melts, stirring constantly.

7. Add in chopped bacon, mashed squash and drained pasta. Stir to combine.

8. Pour mac and cheese into 3 quart baking dish. Top with breadcrumbs and remaining cheddar cheese.

9. Broil until top is golden brown, about 10 minutes. Enjoy!

Wednesday, February 23, 2011

Coconut Curry with Mussels, Chickpeas & Gnocchi

So today we returned from baby class right before midday. Bugs had a good time, at 13 months old he doesn't really play with the other kiddies yet but loves to run around the gymnasium throwing the colored balls and such. The good thing about class is that it tires him out, so when we return it's straight to nap time.

So of course I was starving, there were no leftovers, so on the way home I started thinking of what ingredients I had to throw something together. My quickest protein I had was mussels, and I thought it would be nice to do a curry with them. I had a can of chickpeas in the cupboard, and green onions in the fridge. Perfect. So the pic is the finished product. I combined onions, curry, some other Indian spices - masala and geera (roasted cumin seeds), coconut milk, green onions, chickpeas, mussels and a last minute addition - some potato gnocchi! I ate it over some brown rice...delicious!