Crab Mac ‘N Cheese

30127063_1632233653492446_552721148824083313_n

Wow!

I cannot believe it.  This is my 500th Post on this Blog and I cannot think of a better way to celebrate with my favorite comfort food.

I absolutely love Macaroni and Cheese and this is a very special dish meant for any occasion. The homemade bechamel sauce compliments the sweet jumbo lump crab meat perfectly. Serve it as a side dish or as an entree it’s a fantastic and budget friendly way to serve crab meat to a crowd with style.

Serves 6

Ingredients
1 1/2 pounds conchigliette pasta*
1/4 cup butter
1 shallot, finely diced
3 cloves garlic,finely minced
1/4 cup all-purpose flour
2 cups milk
Kosher salt, to taste
Freshly ground black pepper, to taste
1 cup shredded white Cheddar cheese
1 cup shredded Mozzarella cheese
1/4 cup shredded Asiago cheese
1/4 cup grated Parmesan cheese
1 pound jumbo lump crab meat, picked over
Chopped fresh parsley or crushed dried parsley, for garnish

Directions:
Preheat oven to 375ºF. In a large pot of boiling water, cook the pasta according to package directions until al dente. Drain and return to pot.

Meanwhile, in a large skillet over medium heat, melt butter. Add shallot and garlic and cook until fragrant and softened,for 3 minutes. Add flour and whisk until combined and golden, for about 1 minute. Add milk and season with salt and pepper. Simmer 2 minutes, until sauce is thickened and smooth.

Stir in 1/2 white cheddar, the mozzarella and Asiago until slightly melted, then remove from heat.

Add the bechamel sauce and crab meat to pot with cooked pasta and gently stir with a wooden spoon until completely combined.

Sprinkle with remaining 1/2 cup cheddar and 1/4 cup Parmesan and bake until bubbly, for 20 minutes.

Garnish the dish with parsley and serve immediately.

*Cooks Notes:
Conchiglie [koŋˈkiʎʎe], is a type of pasta in which the name is derived from the Italian word “conchiglia” .Commonly known as “shells” or “seashells” , this pasta is usually sold in the plain durum wheat variety, and also in colored varieties which use natural pigments, such as tomato extract, squid ink or spinach extract. The shell shape of the pasta allows the sauce to adhere to it. A miniature variety called conchigliette is also available.

All photographs and content, excepted where noted, are copyright protected. Please do not use these photos without prior written permission. If you wish to republish this photograph and all other contents, then we kindly ask that you link back to this site. We are eternally grateful and we appreciate your support of this blog.

Thank you so much!

 

Protected by Copyscape

Advertisements

Oatmeal, Anyone?

oatmeal-heart-bowl_300

Did you know that heart disease is the number cause of death for both men and women in the United States?

One ways to combat the disease is choosing to eat a heart healthy diet that significantly reduces your risk of heart disease while at the same time maintaining a healthy heart.

Increasing key nutrients such as Omega-3 fatty acids, soluble fiber and potassium, key nutritional elements that are know to control elevated cholesterol levels and high blood pressure is the first thing you can do, because they can do the body good.

Try incorporating them into your daily diets by trying one of these sweet or savory oatmeal stir-in combinations below. Combine cooked old fashioned oats or overnight oats that have been prepared using a one to one ration of raw oats and your choice of milk or any other dairy substitute like almond milk or coconut milk. And let us know which one is your favorite. We would love to hear from you!

oatmeal2

Combine cooked old-fashioned oats or overnight oats that have been prepared using a one-to-one ratio of raw oats and your choice of milk or any other dairy substitute like almond or coconut milk.

apple slices

Apple Slices

raisains

Raisins

cinnamon

Cinnamon

walnuts

Walnuts

mozza

Mozzarella Cheese

BasilPesto

Basil Pesto

How-to-Dehydrate-Tomatoes_9

Roasted Cherry Tomatoes

SONY DSC

Kale

avocado slices2

Avocado

fried egg

Fried Egg

hot sauce

Hot Sauce

banana slices

Banana Slices

peanut butter

Peanut Butter

hempseeds

Hemp Seeds

bosc

Pears

greek you

Greek Yogurt

pistachios

Pistachios

fresh-ginger-ground-ginger-300x300

Ginger

All photographs and content, excepted where noted, are copyright protected. Please do not use these photos without prior written permission. If you wish to republish this photograph and all other contents, then we kindly ask that you link back to this site. We are eternally grateful and we appreciate your support of this blog.

Thank you so much!

 

Protected by Copyscape


Lobster Fettuccine

23621728_1501603513222128_1012257993606869455_n (2).jpg

 

There is nothing like the simplicity of bringing together fresh ingredients for a spectacular meal.

We served this up, today, for Sunday Brunch.

All photographs and content, excepted where noted, are copyright protected. Please do not use these photos without prior written permission. If you wish to republish this photograph and all other contents, then we kindly ask that you link back to this site. We are eternally grateful and we appreciate your support of this blog.

Thank you so much!

Protected by Copyscape


Artichoke, Tomato and Pesto Pizza

23559897_1499997916716021_738181853392490011_n.jpg

All photographs and content, excepted where noted, are copyright protected. Please do not use these photos without prior written permission. If you wish to republish this photograph and all other contents, then we kindly ask that you link back to this site. We are eternally grateful and we appreciate your support of this blog.

Thank you so much!

Protected by Copyscape


Cheesy Cauliflower Dippers

Cauliflower Dippers.jpg

Photo Credit: Super Health Kids, 2014.

Cauliflower is kind of a rockstar when it comes to eating well. Not only is it a delicious side veggie to include with dinners or a great veggie to serve raw on a veggie platter; it can also turn many of your favorite guilty pleasure foods into healthier, but still tasty, options. This idea from Super Healthy Kids is another great way for cauliflower to shine as a snack or meal. Check it out.

Ingredients:

1 medium head cauliflower
1 egg, slightly beaten
1 cup Mozzarella cheese, shredded, divided in half
1/2 cup shredded Parmesan cheese
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon garlic salt

Directions:

Preheat oven to 425 ° F.

Rinse a head of cauliflower thoroughly. Then, roughly chop. Put chopped cauliflower into the food processor until it has broken down into very fine bits.

Heat an inch of water in a pot until it boils. Put the cauliflower mixture into the water and steam for 4-5 minutes. Cover with a lid while it cooks, but be sure to keep an eye on it so the water doesn’t boil over.

Once steamed, put cauliflower through a fine mesh strainer to drain the water. Use a spoon to squeeze as much water out as you can. Then, use a clean dry towel to squeeze out the rest of the extra water. Be careful though – water will be hot!

Combine cauliflower with the rest of your ingredients (using half the mozzarella and none of the Parmesan). Mix until well combined.

Place a piece of parchment paper on a baking sheet and spray lightly with nonstick cooking spray.

Spoon cauliflower mixture onto parchment paper and form a kind of “loaf” with your hands – recipe should form a rectangle that’s about 8 1/2″ x 11″.

Bake for 30 minutes, or until golden brown and set. Remove from oven and sprinkle with remaining mozzarella and Parmesan cheeses.

Bake for another 10 or so minutes, until cheese is bubbly.

Remove from oven, slice and serve with your favorite dipping sauce.

All photographs and content, excepted where noted, are copyright protected. Please do not use these photos without prior written permission. If you wish to republish this photograph and all other contents, then we kindly ask that you link back to this site. We are eternally grateful and we appreciate your support of this blog.

Thank you so much!

Protected by Copyscape


Stuffed Chicken Breast a la Caprese

chicken caprese2-otm@tk.jpg

Serves 4

Ingredients:
Four 7-ounce chicken breasts
Salt, to taste
Ground black pepper, to taste
1 teaspoon each of dried oregano and dried basil
2 roma tomatoes, sliced thinly
¼ cup sun dried tomato strips in oil
4 mozzarella cheese slices
12 basil leaves, divided

For the Sauce:
4 cloves garlic, minced or finely chopped
⅓ cup balsamic vinegar
2 tablespoons brown sugar

Directions:
Preheat the oven to 350°F. Using a sharp knife, cut a pocket about ¾ quarter of the way through on the thickest side of each breast, being careful not to cut all the way.

Season chicken with salt, pepper, and dried herbs. Pour 1 teaspoon of sun dried tomato oil over each breast, rubbing some of the seasoning inside the pockets.

Fill each with 2 slices fresh tomato, 2 teaspoons sun dried tomato strips, one slice mozzarella cheese and basil leaves.

Seal with 3-4 toothpicks diagonally to keep the filling inside while cooking.

Heat 2 teaspoons of sun dried tomato oil (or olive oil) in a cast iron skillet or non stick pan over medium-high heat. Add the chicken and cook for 2 minutes on each side until golden brown.

While the chicken is cooking, mix together the garlic, balsamic vinegar and brown sugar in a small mixing cup. Pour the mixture into the pan around the chicken; bring to a simmer while stirring occasionally, until the glaze has slightly thickened, about 2-3 minutes.

Transfer pan to the preheated oven and continue to cook the chicken for a another 10-15 minutes, or until the chicken is cooked through and the cheese has melted.

Remove the chicken from the oven and allow to rest 8-10 minutes. Remove the  toothpicks.

To serve, slice the chicken breast in half and place on the center of a dinner plate. Drizzle with pan juices and garnish with basil.

All photographs and content are copyright protected. Please do not use these photos without prior written permission. If you wish to republish this photograph and all other contents, then we kindly ask that you link back to this site. We are eternally grateful and we appreciate your support of this blog.

Thank you so much!

Protected by Copyscape


Grilled Chicken & Mozzarella Ravioli

chicken ravioli.jpg

 

A simple filling of grilled chicken meat and mozzarella cheese, makes a delicious ravioli that goes perfectly with a creamy Alfredo sauce for a light lunch or dinner. Fresh herbs like parsley and thyme sprinkled over as a garnish also adds color and flavor to the dish.

This was an experiment and exact measurements were not used, but I am perfecting the recipe, everything from scratch and will be sharing it with you all.

 

 

All photographs and content are copyright protected. Please do not use these photos without prior written permission. If you wish to republish this photograph and all other contents, then we kindly ask that you link back to this site. We are eternally grateful and we appreciate your support of this blog.

Thank you so much!

Protected by Copyscape