Tag Archives: cheese

Crab and shrimp mac n’ cheese

 

Crab and shrimp mac n' cheese

The kids are back in school! Whoot whoot! Errr…I mean I’m so sad to see them go 😉

The day before the kids went back to school, we had an impromptu pool party at my father-in-laws house. Impromptu, in that we planned it all the evening before, after fishing for an invitation and promising to bring dinner 🙂 As it turned out, the whole family was able to make it and it turned into a great end of summer/back to school celebration.

My contribution to the event was a crab and shrimp mac n’ cheese. It was a recipe that I had tried making back in the winter, but hadn’t had a chance to perfect or take proper pictures of. Ordinarily, Mac n’cheese wouldn’t be my go-to dish on a hot summer day, but in this case there is a perfectly reasonable explanation. A few days before our last minute get-together, I received a text message from my sister-in-law with a special request:

mac n cheese text

 

Being a devoted mac n’ cheese lover, I completely understood her out-of-nowhere desire to have mac n’ cheese. I did, however, take exception with the blue cheese and kale. Firstly, blue cheese has never been my favourite. I think it’s one of those things that you either love or you hate. I’ve tried it many times and, when it comes to blue cheese, I’m definitely a hater. Secondly, I figure if you’re committed to eating mac n’ cheese, you may as well make it as rich, creamy, deliciously unhealthy as you like. Save the kale for the next day in case you feel a little guilty.

To honour my sister-in-laws request, here is my recipe for crab and shrimp mac n’ cheese. I hope you enjoy it as much as she did 🙂

2 tbsp butter

1 tbsp extra virgin olive oil

1/2 Cup onion, diced

2 cloves of garlic, minced

2 tbsp cooking sherry

1 Cup chicken stock

8 oz cream cheese, cut into cubes

1/2 Cup asiago cheese, divided

250g crab meat

250g shrimp

1/2 Cup green onions, sliced

375g macaroni noodles

1 Cup sliced almonds, slightly toasted

Bring a large pot of water to a rolling boil. Add the noodles and cook according to package directions, until they are al dente. Strain and set aside.

In a saucepan, heat the butter and olive oil together. Add the onions and garlic and saute for a few minutes until just beginning to sweat. Stir in the sherry, allowing a bit of it to cook off, then add in the chicken stock. Bring the stock up to a simmer and begin adding in the cream cheese. Stir or whisk until it’s melted into the sauce and no lumps remain. Next, add 1/4 Cup of the Asiago cheese. Stir until it’s melted into sauce. Finish the sauce by adding in the crab and shrimp and cook until just heated through.

Pour the sauce over the macaroni. Add the green onions and stir gently, then pour the pasta into a 9″x13″ baking dish. Sprinkle with the remaining Asiago cheese, followed by the almonds.

Heat the oven to 375 degrees Fahrenheit. Place the dish in the oven to bake for about 10 minutes until the cheese topping has melted and the almonds have toasted.

 

 

 

 

Cheesy scalloped potatoes

Cheesy Scalloped Potatoes

Cheesy Scalloped Potatoes

 

This past weekend my brother and his family came to visit for a couple of days. With everyone together, it was the perfect time to have an early Easter feast and cook a ham for dinner one night. And really, what goes better with a ham than cheesy scalloped potatoes? I even convinced my mom to make some of her amazing Boston baked beans. I can’t remember the last time I had them, but baked beans have been on my mind for a couple months now, ever since I saw a recipe for them from Julie at the Flexi Foodie. Growing up, my mom always served baked beans with ham and scalloped potatoes. Now, I’ll be honest, I never enjoyed my moms scalloped potatoes. My mom is an awesome cook, but scalloped potatoes were never my favourite recipe of hers (Sorry, mom. I love you. Thanks for the baked beans). I think the reason I wasn’t a fan of her scalloped potatoes is that they were far too healthy and lacked cheese. Also, I was a bit of a picky eater when I was younger. My opinion of scalloped potatoes completely changed when I met my husband and, more importantly, when I met my father in law and his delicious scalloped potatoes. Now, I’m going to state right up front that there is absolutely nothing healthy about this dish. It’s loaded with cheesy, buttery, creamy, not good for you, deliciousness. But I feel like that’s okay once in awhile. Everything in moderation, right? I have taken the liberty of modifying the original recipe, but only slightly. Mostly to reduce the amount of butter and cheese to a more reasonable level. I also thought it was a great idea to add something green (rosemary) to the recipe. These cheesy scalloped potatoes are still nowhere near healthy, but they are incredibly delicious. I hope you enjoy this recipe and have a Happy Easter!

6 – 7 russet potatoes, peeled and sliced

1 Cup onions, diced

1/4 Cup cold butter, cut into 1/4″ cubes

2 – 398mL cream of mushroom soup

2 Cups cheddar cheese, grated

3 tbsp rosemary, chopped

salt and pepper

Preheat the oven to 375 degrees Farenheit.

Lightly grease a 9″x13″ baking dish. Layer one third of the potatoes, followed by one third each of the onions, butter, cream of mushroom soup, a little salt and pepper and the cheddar cheese. Repeat the layers and finish with the chopped rosemary. Bake for 60 to 75 minutes until the potatoes are tender and the sauce is hot and bubbly.

I’ll be sharing this recipe over at Angie The Novice Gardeners weekly foodie party Fiesta Friday. Come join us and check out all the delicious recipes.

 

 

 

 

French Onion Soup

I’ve been making a lot of soups lately and comfort food, in general. It’s been cold and rainy outside and I’ve been huddled up inside wandering around my kitchen. It’s my favourite place to be and is the centre of our home. French onion soup has always been one of my favourites. I make it fairly often throughout the fall and winter. Obviously it tastes great, makes your home smell amazing and warms you up, but I think one of the overlooked  benefits of making this recipe is that you absolutely, must open a bottle of red wine. And, if you must open a bottle of wine, you really shouldn’t let it go to waste. One glass for the pot, one glass for me…….

French Onion Soup

2 tbsp butter

2 tbsp extra virgin olive oil

4 large onions, sliced

2 cloves garlic, minced

1 tbsp sugar

1 Cup red wine

2 tbsp balsamic vinegar

4 Cups beef broth

2 tbsp thyme

1 tbsp rosemary

salt to taste

1 Cup gruyere cheese, grated

1 baguette

 

Heat the butter and olive oil in a large pot. Add onions and garlic. Cook until softened and beginning to brown. Stir in the red wine and cook for 5 minutes longer. Add in the balsamic vinegar, beef broth, thyme and rosemary. Stir well. Simmer for 30 minutes, stirring occasionally and adding salt if necessary.

While the soup is simmering, slice the baguette. Brush lightly with olive oil and broil until lightly toasted. Set aside

To finish, ladle the soup into an oven safe bowl. Top with a slice of the toasted baguette and a handful of cheese. Place the bowl in the oven and broil until golden and bubbly.

 

 

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