Gnocchi with white beans and spinach

You might be asking yourself, What in the world is Gnocchi?  Gnocchi are thick, soft, pillowy potato dumplings found most commonly found in Italian dishes.  For us southerners, I would compare it to the taste of mashed potatoes or potato cakes.  Think of it at a blank pallet, much like a pasta.  It takes on the flavors of whatever sauces or ingredients you add.  Bonus: It has less fat and calories per serving than pasta. 

I've had gnocchi several times in restaurants and once here at home with the Vodka Cream Sauce over top (which is great by the way, if you are not watching your fat and calories. ~sigh~ I digress.).  Over the weekend I spotted a recipe with Gnocchi in one of the healthy magazines I subscribe to, Healthy Cooking.  So last night I gave the new recipe a whirl.  It was a perfect fit for Meatless Monday at the Cherry Household. 

I stuck to the magazines directions, but when I taste tested the dish before adding in the cheese, it was bland.  Don't get me wrong, it was okay.  Many people would actually love it- as is.  But around here, we like tons spice and flavor.  So I had to jazz it up a bit...BAM!  I'll tell you the recipe according to the magazine, then I will tell you how I "BAM'ed" it up a notch. 

Before you raise your brows in doubt at the sight of melted cheese, yes, this is according to my healthy eating plan for the week.  One cup of this dish has only 307 calories and 6 grams of fat.  One cup will fill you up!  It's very hearty with the beans and potato dumplings.  It's meatless too, which is easier on the wallet and the waistline.  I never mentioned to my husband that we were partaking in "Meatless Monday", and if he noticed there was no meat he didn't mention it.  But he did compliment how much he liked it!  Score!

Gnocchi with white beans and spinach

Ingredients:

1 medium onion, chopped

2 cloves of garlic, chopped

1 small shallot, chopped (shallot is optional, I just had it laying around so I used it too)

1 Tbsp. olive oil

1 package (16oz) potato gnocchi (Found around the pasta in the Italian food isle.  It's boxed.)

1 package (6oz) baby spinach

1 can (15oz) cannellini beans, drained and rinsed 

1 can (14-1/2oz) Italian diced tomatoes, undrained

1/4 tsp. pepper

1/2 cup shredded part-skim mozzarella cheese

3 Tbsp. grated Parmesan Cheese

In a large (non-stick would be best, TRUST ME) skillet, saute onion, garlic, and shallot in oil until tender; 4-5 minutes.

Add gnocchi; cook 5-6 minutes, stirring often until gnocchi is golden brown.

Stir in spinach; cook until spinach is wilted.

Add in beans, tomatoes and pepper; heat through.

At this point, the only thing left to do was to top with cheese and let it melt.  So I gave it a taste to be sure it had enough seasoning.  It was no where near enough for us.  So I started adding in things I thought would make it better.  But don't take my word for it.  Taste it here for yourself and add in these extras if you think it needs it. 

I stirred in about 1 teaspoon crushed red pepper flake, 1 teaspoon kosher salt,

1 tablespoon Italian seasoning, and about 2 tablespoons Light Done Right Zesty Italian Dressing.

Now it had some zip!

Sprinkle with cheeses; cover and remove from heat. 

Let stand for 3-4 minutes or until cheese is melted.

I served ours with a side of whole wheat toast for scooping.  It would be great with a small side salad also.  This makes more than enough for 4 people. 

We really enjoyed it!  No one would never pick this out as a "light" dish. 

Tasty, low-calorie, and cheap?  Will be making this one again!

Rumba Groupon

This deal was too good to no share with you.  I've read rave reviews about Rumba, but sadly have not made it there yet.  This Groupon deal will be just the kick in the rear I need to get my husband in there to check it out.

There are three days left to purchase the deal.  You can buy a $20 card for only $10 bucks.  Yes, you can buy up to three of them and use them all at the same time.  Making your regularly $60 meal, just $30!  With this particular one you can use on alcohol.  Cha-ching! 

If you've never bought a Groupon before, don't worry, it's legit.  All my favorite food bloggers in Nashville swear by them.  Rules on how and when you can use the groupon vary.  Just be sure to read the FAQ section and "fine print" on each deal before you purchase it.  You can also call the restaurant ahead of time just to clarify you understand the parameters of how you can use it.

I signed up for the daily email blast of Groupons "daily deal".  I've seen everything from 1/2 off Hot Yoga and Personal Trainers to 1/2 massages and restaurants.  It's a great find if you like a good bargain like me!

Here's the link to the deal:

http://www.groupon.com/deals/rumba-1?utm_medium=email&utm_source=grouponicus&date=20101129&user=amandalane1@yahoo.com&d=deal-permalink&s=middle

Here is a link to Rumba also to preview the menu:
http://rumbanashville.com/

Banish the food babies

You know that belly bulge you get after eating a big meal?  When you have to unbutton your pants or loosen your belt a notch?  I call that bulge a "food baby"... because the bulge can sometimes resemble a pregger tummy.  Well, I felt about 3 months preggers with a food baby over the holiday weekend.  I literally ate until food sounded gross to me.  How rare, right?

All that heavy, salty home cooking leads to a bloated holiday hangover.  I nearly didn't recognize myself in a mirror on Saturday from the sodium bloat my face had taken on.  We ALL ate too much this weekend, didn't we?  We are feeling down on ourselves because our work pants are fitting a little snug. 

So the question is, what am I going to do about it? 

For starters, last night I purged this house of all leftovers.  No matter how good they looked, sweet or savory, they were trashed.  I know, that's wasteful.  No one hates waste worse than me, I assure you.  But it's essential to get rid of all the fatty temptations you still have laying around.  Purge the fridge people!

Secondly, GTL (*insert fist pump here*). Well, minus the T and L. I've been plotting all the ways I'll punish my body at the gym to make up for the damage I've done.  I will frequent the gym this week.  Sadly, I have a bum right knee again (~sigh~), from running. So I'm going to have to get creative on how to get in some intense cardio.  I welcome any advice you could share with me on how to do that.  Suggestions, please!

But we all know the battle of the bulge begins in the kitchen.  I'll be focusing on cooking and eating healthier in these weeks between Thanksgiving and Christmas more than ever.  I simply refuse to deprive myself of holiday delights at family and friend functions.  So making every meal in between those healthy will make the difference between me going into the new year packing extra pounds or not.

I don't know about you, but I'm tired of comfort food.  I'm craving all things UN-American right now. Lusting after all Italian, Mexican and Chinese cuisine.  Which isn't entirely bad.  I plan on making several dishes for dinner this week that are healthier versions of my favorite ethnic dishes. 

I'll will share with you what I made for dinner through the week.  But if you need some inspiration for dinner tonight here are a couple of good lighter dishes from past posts

For lunch this week I'm eating from big pot of Smokey Tomato and Couscous Soup with Cilantro Sour Cream that I made yesterday.  This is very filling and good on cold days. 
Link to recipe post: http://mylittleblackapron.blogspot.com/2010/11/thanksgiving-can-wait-try-this-soup.html

A perfect, lighter pasta dish that is full of flavor.  Warm Pasta Salad with Shrimp
http://mylittleblackapron.blogspot.com/2010/09/warm-pasta-salad-with-shrimp.html

This soup is great for dinner. Add in chicken instead of tofu if you are a carnivore. Chickenless Chicken Tortilla Soup.

http://mylittleblackapron.blogspot.com/2010/08/chicken-less-chicken-tortilla-soup.html

This is a YUMMY pasta that is full of veggies.  There is no meat, but you won't miss a morsel of it. Rigatoni with Vegetable Bolognese

http://mylittleblackapron.blogspot.com/2010/09/meatless-monday.html

Get your fresh veggies in with some quick Stir-Fry. 

http://mylittleblackapron.blogspot.com/2010/09/super-quick-and-healthy.html

Lastly, this lightened up Mexican meal is one of my favorites.  I'd pick this bean enchilada (or burrito) over chicken of beef any day!  Your family will NOT MISS THE MEAT.  Promise!

http://mylittleblackapron.blogspot.com/2010/11/meatless-monday-on-tuesday.html

We CAN keep off the holiday pounds! 

We just have to work a little harder at it this time of year. 

What's your strategy for keeping the holiday weight away?

I'm thankful

I'm thankful for tons of things this Thanksgiving.  So many, my long list would bore you to tears.  I'll spare you the mush.

However, I want to tell each of you how thankful I am that you take time out of your day to read my blog.  I've had so much encouragement from friends and family and I can't tell you how much your sweet comments mean to me. 

I've enjoyed hearing all your thoughts and feedback after you make recipes.  It's so exciting to hear that you have been inspired by I've made.  I look forward to sharing much more with you. 

Wishing you and your family a Happy Thanksgiving!

Remember gobble 'til you wobble... 
...we will worry about the pants fitting too tight come Monday morning :-)

My beef today...

...is all the websites, morning shows, special news reports, and gyms fliers telling us all the ways we can save calories on Thanksgiving.  I mean, really?  These experts and guru's spend 365 days a year drilling into us Americans how fat, flabby, and frumpy we are.  Seems fair enough to me that they could give us a free pass, just this ONE day. 

I mean, I get it.  We are fat, frumpy and expanding as a nation.  But people like me spend all year counting calories, skipping seconds, and spraying Windex on the second half of a cupcake so we don't finish eating it. (yes, I really do that)  Me and my guilty conscious deserve a break.

As far as I can see, eating a feast on Thanksgiving is a tradition that our ancestors started long before people started curbing the carbs and counting weight watchers points.  Who am I to mess with tradition?

Therefore, I eat what I darn well please for this one day! 

Guilt free. 

I'll probably eat lots of left-overs too.  TAKE THAT Jillian Michaels, Eating Well Magazine, and all the stupid email blasts I keep getting from fitness magazines...

Gobble Gobble.

Y'all don't trip over my soap box on the way out, kay.

It's the most wonderful time of the year!

No, no, not THAT time.  The time when all the Christmas season cooking magazines hit my mailbox.  Over the last week I've had my nose buried in my favorite magazines.  Sure the other 11 months of the year are good, but magazines pull out the best stuff for the holidays.  I literally live for the day my December Southern Living comes in the mail each year.  Thursday was the big day.  I wasn't able to fully comb through the pages of the issue until over the weekend though.  Southern Living, along with Better Homes and Gardens and Food Network Magazine dominated my weekend free time.  Delightfully dominated, might I add.

What? I've told you already... My name is Amanda and I'm addicted to food magazines

If I had to recommend one purchase between all the Christmas cooking magazines I've gotten so far it would be the Southern Living issue.  They have, once again, the best collection of recipes for any and every occasion.  On the flip side, Better Homes let me down.  They seem to be focused more on decor and less of food these days.  Boo.

You might not subscribe to every darn southern cooking magazine out there, like me.  So I thought I would compile a list for you of some of the things I'm going to be noshing on this December.  It's the time of year we are all looking for items to bake, take, and gift.  You might find some inspiration in these recipes.

There are tons more than this, but unfortunately not every magazine has there December recipes online yet.  Here are the best of what I could find online for you...

Savory

I love sweet and savory combo of blue cheese and apples, pears or honey. 

So these Ricotta, Gorgonzola, and Honey Spread with Apples and Walnuts are a must.

http://www.bhg.com/recipes/entertaining/appetizers/easy-party-foods/

OR, Gorgonzola Pear Toasts

http://www.foodnetwork.com/recipes/sandra-lee/gorgonzola-pear-toasts-recipe/index.html

Here are Southern Livings Best-Ever Scone Recipe with 8 sweet and savory variations. 

I'm a savory girl myself so I'm for sure making the bacon, cheddar and chive scone.

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=50400000108791

Going Greek? Hummus, Gyro Sauce, Lamb and Lettuce. 

All my favorite Greek ingredients combined to make this Greek Layered Dip with Pita Chips

http://www.foodnetwork.com/recipes/sandra-lee/greek-layered-dip-with-pita-chips-recipe/index.html

I just know these crunchy little bites would be a quintessential "Sunday morning in the south" appetizer. 

Bacon-Grits Fritters 

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=50400000108753

Baked Goat Cheese Dip

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=50400000108754

A Christmas morning breakfast at Mom's must, Cheddar Cheese Grits Casserole

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=50400000108783

Sweets

Peanut butter cookies wrapped around a bite sized snickers... oh yeah!

Candy Bar-Peanut Butter Cookies

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=50400000108776

The ever popular Thumbprint cookie.  You can change the flavor of preserves to your favorite!

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=50400000108771

Super easy, Milk Chocolate Peppermint Bark

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=50400000108667

Great cake for a gift. Giada De Laurentiis' Ricotta Orange Pound Cake

http://www.foodnetwork.com/recipes/giada-de-laurentiis/ricotta-orange-pound-cake-recipe/index.html

Move over Paula Abdul, Red Velvet is the big comeback of 2010! 

These Red Velvet Cupcakes look rich and decadent

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=50400000108664

If you want to kick Red Velvet up a notch, go with these impressive

Red Velvet Souffles with Whipped Sour Cream

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=50400000108665

Honorable mention

I made this Cheesecake last year, and I still think of it from time to time.  It was spectacular! 

A popular after-dinner drink, turned cheesecake.  Brandy Alexander Cheesecake

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000001932582



Mama's Cornbread Dressing

Every family has their own style of dressing.  In the south we take our Thanksgiving day dressing traditions as serious we take our religion.  You can't convince someone to believe in anything other than what they were raised on.  This holds true for me as well.  I've seen tons of new and improved dressing recipes in cooking magazines and cookbooks that involve some pretty enticing ingredients.  I'm sure they are all tasty, but I just couldn't bear to tear myself away from my Mama's style. 

I've never made dressing on my own until this year.  But every Thanksgiving morning until I moved out of my Mom's house I spent helping chop, crumble and prepare our family's dressing.  Those are some of the best memories I have cooking with my Mother when I was young.  So when the task fell upon me to cook my own this year I knew the method so well I could have done it in my sleep.  I had years of preparation for that very day, when I could carry on my Mother's tradition in my own home.  Thank goodness, my Mother is doing our Thanksgiving Day meal this year because no matter how much you try and do it just the same as she did, yours is never as good as your Mothers. 

Even though I'm sure you have your own coveted family recipe, I thought I would share our method with you.  We do the traditional southern style cornbread dressing, but add in a couple of biscuits also.  If I remember correctly we started adding biscuits into the dressing because we ran out of cornmeal on Thanksgiving Day.  We weren't able to make enough cornbread for the entire family so my Mom improvised by adding in biscuits.  We must have liked it better cause it stuck. 

When I was young we used the turkey drippings as the broth for the dressing.  Thank heavens chicken broth has come a long way over the years and I've talked Mom into using that instead.  For two reasons: 1. I thought the turkey drippings were gross. 2. We could make the dressing in advance and not have to sit around waiting to pour the junk off the cooked bird.

My husband thought I needed a picture of me preparing this dish for my blog. 
I thought I should have done my hair/make-up better that day if he wanted to do an impromptu photo shoot of me.  ~sigh~ 

My Mama's Dressing

Ingredients:

1 pan of prepared cornbread (cooked in cast iron skillet is best)

6 Grands Buttermilk Biscuits, cooked

4 or 5 celery stalks, chopped

1/2 medium white onion, finely chopped

5-6 fresh sage leaves, finely chopped

About 1 tablespoon poultry seasoning (more or less depending on your taste)

1 teaspoon dried sage

Salt and Pepper to taste

1 32 oz carton reduced sodium chicken broth

Preheat oven to 350 degrees.  Crumble cornbread and biscuits into a 9x13 casserole dish.  Add in chopped celery, onion and fresh sage.

Stir in poultry seasoning, dried sage, and about a teaspoon of salt / pinch of pepper. Mix together to get the seasonings well distributed.

Level out the dressing across the pan and slowly pour the chicken stock over the bread.  Making sure to cover the entire surface of the dressing, you want to soak the bread well.  Use the back of spatula if needed to press the bread down into the broth.

At this point you HAVE to taste the dressing.  I know, its not cooked yet.  But if the dressing isn't good at this point, it won't be good later either.  You are tasting to see if you need to add in additional salt, pepper, poultry seasoning or sage.  Add in any seasonings you feel like it's lacking. 

The most important thing to make sure your dressing doesn't turn out dry is that it's super moist before going into the oven.  I like to be able to see a pool of broth around the sides of the pan.  As it cooks it will continue to soak the extra broth, keeping the dish moist.  I used the whole carton of broth, plus bought 1 extra can to have on standby, just in case it started to look dry in the oven during baking.  You can pour additional broth in if needed.

Bake for 30-40 minutes, or until top starts to brown slightly. 

Don't overcook!  Remember: Baking too long = dry stuffing

See the broth floating along the side of the dish.

You can make this ahead of time and re-heat just before serving. 

If you have a fear of it drying out just pour over an additional cup or so of broth before putting it back in the oven.

I'm curious to hear what kind of stuffing your family does. 

Do you stick to southern cornbread dressing or jazz it up with mushrooms, sausage, or other interesting vegetables? 

Please share with me your families dressing tradition! 





Thanksgiving can wait, try this soup!

I know, I know this week was supposed to be dedicated to my Thanksgiving recipes....BUT I have to give you this recipe for Smokey Tomato and Couscous Soup with Cilantro Sour Cream before I die of excitement.  This soup is creamy, spicy and smokey.  You will instantly be warm and cozy with the first bite.

Yesterday's weather here in Tennessee was disgusting.  Rainy.  Cold.  Disgusting.  A day like that deserves hot soup.  This recipe is a result of a little tweaking to a Rachael Ray Magazine recipe.  I omitted a couple of her ingredients and added in a few of mine. 

Perhaps you have never heard of, or had couscous?  Do not be turned off by the wacky name.  It's simply little pearls of pasta. 

About the Cilantro Sour Cream topping, the soup is still good without it, but it totally rocks with it.  You can find fresh cilantro right in the good 'ole neighborhood Kroger; right next to the fresh parsley, around the other green leafy veggies.  All you have to do is pinch off the leaves and dump it in a food processor. So easy to make, and you feel like a culinary goddess using fresh herbs.  It's worth the extra step.

One other note, the ingredients list calls for Israeli Couscous.  This is also called Pearled Couscous on some boxes.  I found this in Kroger also in the rice isle.  Kroger carries "Near East" brand flavored couscous, in several varieties.  Two of those varieties have pearled couscous in the box. (Just read the description on the boxes, it says "pearled couscous" in bold letters. Box is pictured below) Buy the Near East brand and trash the flavor packet that comes with it, only using the couscous.  It works out to be exactly 3/4 cup in the box.  Perfect!

Smokey Tomato and Couscous Soup with Cilantro Sour Cream

Ingredients:
1/2 cup sour cream (I used reduced fat)
1/4 to 1/2 cup fresh cilantro leaves, depending on how much you like cilantro.  I used 1/2 cup.
1 tablespoon extra-virgin olive oil
1/4 large onion, finely chopped
1 chipotle chile from can of chipotles in adobo sauce, finely chopped (Found on the Mexican foods isle.  Only use ONE chile from the can.  These puppies are spicy.  Two would be too much heat.)
One 32 oz container reduced sodium chicken broth
One 28 oz. can crushed tomatoes
3/4 cup Israeli couscous
1/2 cup fat free half and half
Salt and Pepper to taste

Using a food processor, pulse the sour cream and cilantro until smooth; place in a bowl and refrigerate.

In a large saucepan, heat the olive oil over medium-high heat.  Add the onion and chipotle chile and cook until softened, about 4-5 minutes. 

Add the chicken broth and tomatoes and bring to a boil; let boil for 5 minutes. 

Add the couscous and continue to softly boil soup until couscous is done, about 8 minutes. 

Lastly, stir in half and half and season with additional salt and pepper if needed.

To serve, ladle into bowls and dollop a spoonful of cilantro sour cream on top.  

If you like tomato soup, you will LOVE this recipe.  That old red can will never be the same!

Pass the pineapple please!

For well over 10 years now, Scalloped Pineapple has been one of my families Thanksgiving Day staples.  My sister had this at one of her work potluck functions and swore, despite our raised eyebrows at the title, that this dish that it was to die for.  It is pineapple concoction... even dessert worthy, but served right in the middle of your main course.  What could be better than that?

I was just thinking today that its funny as much as we covet and look forward to this dish on our Thanksgiving menu that we never make it any other days of the year.  It might be due to the 1/2 pound of butter that the dish calls for?  Only holidays like Thanksgiving is okay with me to slop such a big amount of butter in one 9x13.  Thank goodness for turkey day! Can I get an Amen on that one?

Scalloped Pineapple is a sweeter dish of butter, sugar, french bread cubes, and of course pineapple.  It pairs perfectly against the heavy savory dishes that we associate with Thanksgiving.  The edges of the pan are my favorite because they get caramelized in the oven and are crunchy with sugar.  Go for an edge, trust me.

If you are looking for a dish to add a little pizazz to your menu this is just the ticket.  Better yet, take this to your work get together and impress your co-workers.  ('cause you know you want to be the one that brings the dish that everyone is talking about, don't lie)

I KNOW you will be hooked on it like we are.  Try and not like it.  I dare you.

Scalloped Pineapple

Ingredients:
1/2 pound butter (2 sticks), melted
1 2/3 cup sugar  (that's 1 cup PLUS another 2/3 cup, just to clarify)
1 (20 oz) can crushed pineapple with juice
Pinch of salt
Pinch of cinnamon
Pinch of nutmeg
4 cups French baguette; cubed

Preheat oven to 350.  Grease a casserole dish.  (either 9x13 or an 8x10 works fine)

In a medium bowl combine butter, sugar, pineapple, salt, cinnamon and nutmeg; mix well.

 Place bread cubes (I used about 3/4 of the loaf of a baguette) in the bottom of the casserole dish and pour pineapple mixture on top.   

Use the back of a spatula to press the bread down into the pineapple/butter liquid; soaking the bread well.

Bake for 45 minutes or until golden brown and set throughout.  If the top browns too fast, cover the dish with aluminum foil until rest of casserole is set well.  Let stand 10 minutes before serving. 

If you are taking the dish to someones house to eat later, go ahead and bake it now.  You can stick it back in the oven for 15-20 minutes to heat through again when you're ready to eat.

My apologies, we ate so fast I didn't get a picture of the finished product hot out of the oven.

Oh well, that's when you know it's good, right?

Thanksgiving Feast, Part 1

Sunday, my husband and I hosted our very first Thanksgiving meal.  We were very excited to make use of the holiday china and fine silver we've had since our wedding, but never had an occasion worthy of using.

It's perfect to have our Thanksgiving with him this far from the actual date. With a feast now, we will have devoured all the leftovers and are ready for the grub again by the time the real big day rolls around.  We are lucky his Dad suggests to do an early or late Thanksgiving each year.

So picture it, it is just going to be the five of us for this dinner.  You would think we could have a small, sensible menu with just the most traditional turkey day fare.  You would think, right?  No no, not us.  We had to make ALL of our favorite Thanksgiving Day dishes.  For 5 people!  Needless to say we are having left overs tonight. 

Our perfect Thanksgiving Menu included:
Smoked Turkey
Smoked Ham
My Mama's Cornbread Dressing
Mashed Potatoes
Green Beans with bacon and shallots
Corn Casserole
Creamy Macaroni and Cheese
Cranberry Apple casserole with crumb topping (courtesy of Jim's Dad, sorry no recipe)
Marinated Asparagus
Pineapple Casserole

Yes....for 5 people....

I tried and tried to narrow down the menu some to only a few sides.  But what I could live without, Jim had to have, and vice versa.  There was no trimming the fat from this menu.  So, one pound of butter and one huge Turkey catastrophe later, (~sigh~ I'll save that story for later in the week) we had enough to feed the entire block last night.

As we are all planning our menu now for next week's big day I thought I would share with you the recipes that make up our perfect Thanksgiving.  Maybe you can find inspiration for something at your own table.

Which brings me to today's feature...Creamy Macaroni and Cheese!  I'm starting off my week with this because it was one of the hands down favorites of the night.  I've made tons of macaroni and cheese recipes in my lifetime.  I like a crumb topping, and my husband is a purest and likes it to taste as close to Velveeta shells and cheese as possible.  Good lawdy, what an insult to a homemade macaroni and cheese maker, "Um honey, do you think you could make this taste more like the boxed version?"  Sheeze! We've never been able to meet in the middle.  Until now! 

One of my favorite food bloggers published a cookbook this year called Southern Plate.  It is far and away the best "county cooking" cookbook I've ever owned.  I can best describe it as a collection of all your Mother and Grandmother's best recipes that they never wrote down.  They always tell you their recipes with measurements like "a hand full of this" and "about a spoonful of that", but when you try it the dish NEVER comes out like hers.  Yep, all those recipes.  It's the perfect collection for a southern cook.

This creamy macaroni and cheese recipe came out of this cookbook but I also found it on her website so I can share with you.  She has plenty of pictures posted here too for you cooks that like the visuals with recipes.

http://www.southernplate.com/2009/09/big-news-about-velveeta-and-me-and-mamas-mac-and-cheese.html

You can also find info on where to purchase her cookbook on that site.  I bought mine from trusty Amazon.com and its become my new recipe bible for comfort food. 

Please let me know if you make this recipe and your family goes as crazy for it as this one did.  Or, if you have a recipe you think would top this one please send me a link.  I'd love to try it.

Meatless Monday, on Tuesday

Yeah, yeah, I know.  I'm a day late for Meatless Monday.  But hey, you might like to plan ahead for next Monday with this dish.  I created this recipe when I started my meat-free weekdays a couple of months ago.  Little did I know what a hit it would be. 

What is this modern marvel? Bean burritos with Enchilada Sauce and Spanish Rice, made much healthier.

My carnivore husband even loves these!  

Bean Burritos with Enchilada Sauce

Serves 2

Ingredients:

1 can pinto beans, drained and rinsed well

2 tablespoons diced white onion

1/4 of an 8oz block of cream cheese, cubed

2 burrito size tortillas (or you can use 4 enchilada size tortillas to make enchiladas, whatever floats your boat)

1 can enchilada sauce

3/4 cup reduced fat cheese, shredded (white cheddar, cheddar, monterey jack, or whatever cheese you like)

Sprinkle of Salt, Pepper, Cumin and Chili Powder

Preheat oven to 350. 

Combine the rinsed pinto beans, diced onion and cubed cream cheese in a microwave safe bowl.  Microwave for 30 seconds to a one minute, just to soften up the cream cheese a bit. 

Use the back of a fork or a potato masher to combine and lightly mash up the mixture. 

I like to leave the beans a little chunky.  You can mash to your desired consistency.

Stir in a couple of shakes of cumin, chili powder, salt and pepper. 

Pour half of the bean mixture down the center of one tortilla.

Spray an oven safe dish with cooking spray, for easy clean up. 

Pour 1/4 of the can of enchilada sauce in the bottom of dish. 

Roll burrito and place seam side down in dish.

Top burritos desired amount of remaining enchilada sauce and shredded cheese.

(I only used about 1/2 the can of enchilada sauce for two burritos)

Bake in preheated oven for 20-30 minutes, uncovered.  

(Just enough to warm burritos through and melt cheeses)

Now let's discuss Spanish Rice, shall we?  I'm a bit picky.  I like mine with tomatoes and peas.  Oddly enough, my favorite Spanish rice of all time comes out of a box.  Rice-A-Roni's Spanish Rice is THE BEST.  But it's also full of sodium and preservatives. 

I've experimented with making a healthier version at home and have finally arrived at a really good, close to the real thing product. 

Spanish Rice

Serves 3-4, depending on how hungry you are.

Ingredients:

1/4 cup chopped white onion

1/2 cup frozen corn

1/2 cup frozen peas

1 cup brown minute rice

1 can fire roasted diced tomatoes

1 cup water

A generous sprinkle of cumin and chili powder, salt and pepper

A couple of shakes of Tabasco Sauce, if desired

Heat 1 tablespoon extra virgin olive oil in pot over medium heat. 

Saute onion about 3-4 minutes, or until starts becoming translucent.

Add in frozen peas and corn.

Saute together until defrosted, about another 3-4 minutes.

Pour in 1 cup of rice, can of diced tomatoes, and 1 cup of water. 

Sprinkle with desired amount of cumin, chili powder, salt and pepper.

(We like things spicy, so I also add in a couple of shakes of Tabasco sauce here.)

Once rice comes to a boil, reduce heat to low and cover.

Let simmer, covered, over low heat for 5 minutes, stirring occasionally.

Remove from heat, but leave covered for another 5 minutes, or until ready to serve.

This rice is a perfect way to sneak in some veggies if your kids are picky eaters. 

It's a perfect fiesta night, done light!