Amy's Pimento Cheese

I have loved and craved pimento cheese, a Southern staple, since I was pregnant with Lucy, who is 9 1/2. Fortunately, in Charlotte it's not hard to find good pimento cheese in restaurants and grocery stores, not to mention at get-togethers with friends. I just can't believe it took me this long to make my own.

On crackers or pita chips, plain or in a sandwich, I really love pimento cheese. My girls like to take pimento cheese in their school lunches. Bless their little Southern hearts. If you have never had a grilled pimento cheese sandwich ... well, get on that.

You might also consider making pimento cheese a day or two ahead of when you want to serve it. I noticed mine tasted better after it sat for a few days in the fridge; it was less mayonnaise-y than the very first day. My N.C.-born and bred friend Ashley came over several days after I made my pimento and declared, "This is very good."

XOXO,
Amy

PS: Pimento cheese joins my other Southern dishes — collards, cornbread, deviled eggs and low country boil.

Amy's Pimento Cheese

16-ounce block of extra-sharp cheddar cheese, shredded
8 ounces cream cheese softened
Scant 1/2 cup mayonnaise
1/4 teaspoon garlic powder
1/4 teaspoon onion powder — or extremely finely grated onion
1/4 teaspoon cayenne pepper (optional)
4-ounce jar of diced pimento, drained
Salt and pepper to taste

First, make sure to buy a block of extra-sharp cheddar cheese and shred it yourself, using the side of the grater that make larger shreds. Pre-shredded cheese that you buy at the store has been dusted with cellulose to keep the shreds from sticking together, which doesn't make for good pimento. And now that I know this I may never buy pre-shredded cheese again.

Place cream cheese in large bowl of electric mixer and mix at medium speed until lighter and no big chunks remain. Add in remaining ingredients and mix on medium, occasionally stopping to use a spatula to turn the mixture by hand so that all is blended together.

Refrigerate in an air-tight container a couple hours before eating. Can last a week or more in the fridge.

Don't forget to make some grilled pimento cheese sandwiches!

Simple Spoonbread

I was really pleased with myself because I had made a plan for dinner. The husband was going to grill pork chops, so I prepped them with a spice rub during the kids' nap time. I'd even sliced zucchini spears to throw on the grill with the meat. I just had to chop the potatoes to pop in the oven at the last minute.

Well, pride cometh before the fall, my friends.

I opened the bag of spuds and...Ewww. My potatoes had eyes on them. And not just one or two that I could dig out with my pairing knife. Lots and lots and lots of eyes. Shudder. Back to the drawing board.

Earlier in the day, I was perusing an edition of Eating Well magazine and stumbled across a recipe for spoonbread. Since I happened to have all the ingredients on hand, I thought I'd give it a whirl.

Man, you guys. This stuff was awesome. Simple Spoonbread reminds me of light, airy cornbread. It has a lovely corn flavor with just a hint of sweetness. The cheese brings richness and ground chipotle adds just a hint of smokey heat. And it's super kid-friendly. Our daughter devoured it.

Now read the recipe and check your pantry for the ingredients. Have them all? Good. Now you know what you're making for dinner tonight.

Let's get cooking!
Erin

Simple Spoonbread
Adapted from Eating Well

2 1/2 cups milk (I used 1%), divided
1 teaspoon agave
3/4 teaspoon salt
1/8 - 1/4 teaspoon (or more!) ground chipotle powder, depending on your spice tolerance
3/4 cup cornmeal
2 tablespoons butter
1 cup shredded cheese (I used colby jack. Cheddar would also be lovely.)
3 eggs, preferably at room temperature, separated

Preheat oven to 400 degrees. Grease a 2 quart baking dish and set aside. (An 8" or 9" square dish works well.)

In a medium saucepan over medium-high heat, combine 2 cups milk, agave, salt and chipotle powder. Heat until the milk starts to bubble around the edges, then whisk in cornmeal. Cook, stirring, until the cornmeal thickens and starts to pull away from the pan, about 3 minutes. Remove from the heat and stir in butter and cheese.

Meanwhile beat egg whites with an electric mixer on high speed until they are white and form soft peaks, about 3 minutes. Set aside.

In a separate bowl, whisk together egg yolks and remaining 1/2 cup milk. Stir a third of the cornmeal mixture into the egg yolks to temper them. Then stir in the remaining cornmeal mixture.

Using a spatula, gently fold a third of the egg whites into the cornmeal mixture. Fold in the remaining egg whites in two additions. Pour the batter into the prepared baking dish. Bake until spoonbread is puffed and golden brown in spots, about 20-25 minutes. Serve warm.

P.S. Want more spoonbread in your life? Check out Andrea's Buttermilk Spoonbread, too! 

Classic Mac 'N Cheese

You know how you have some recipes for the classics and you never need to deviate? Well, if you happen to be looking for your go-to macaroni and cheese recipe, here's mine. I started making this hearty version more than a decade ago after discovering it within my own larger family. This is my husband's stepmom Janni's go-to mac and cheese and it comes from Southern Living. It's the perfect side or can stand on its own. My kids take leftovers in their Thermoses for lunch at school.

XOXO,
Amy

Classic Mac 'N Cheese
Southern Living
One 8 ounce package elbow macaroni
1/4 cup butter
1/4 cup all purpose flour
2 cups milk
1 teaspoon salt
2 cups (8 ounces) shredded cheddar cheese
1 egg, beaten

Cook  macaroni noodles and drain.

Melt butter in a heavy saucepan, over low heat. Add flour, stirring until smooth. Cook for one minute, stirring constantly.

Gradually add the milk. Cook over medium  heat, stirring constantly until thickened and bubbly.

Stir in salt and cheese, stirring until cheese melts. Gradually stir about a quarter of the cheese mixture into the egg and add that back to the remaining cheese mixture, stirring constantly.

Stir cheese sauce into macaroni and pour into a lightly greased baking dish. Bake for 35 minutes -- or until hot and bubbly -- in 350-degree oven. Yields 4-6 servings.

You can double  this recipe -- as I always do. Make a tray for now and freeze a pan for later. Note that if baking cold, you will need to up the baking time.

Enchilada Casserole

February has me in the doldrums. It is dark and rainy and all-around dreary. I'm sick of winter, but we still have a month to go before spring. This bleak weather has me craving comfort foods. And Enchilada Casserole fits the bill quite nicely.

A rich cornbread crust is topped with spicy ground beef and a blizzard of shredded cheese. It is simple and delicious, the perfect weeknight meal.

Let's get cooking!
Erin

P.S. I haven't tried it, but I bet you could substitute cooked, shredded chicken for the ground beef. It would be the perfect way to use up leftover roast chicken!

Enchilada Casserole

Adapted from Pinch of Yum and Skinny Mom

Serves: 6

1 egg

1/3 cup milk

1 (14 ounce) can cream style corn

1 package (8.5 ounce) cornbread mix (like Jiffy)

1 tablespoon oil

1 pound ground turkey or ground beef

4 teaspoons taco seasoning

Salt

1 (10 ounce) can red enchilada sauce, divided

1 cup shredded cheddar cheese

Chopped cilantro, for garnish

Sour cream, for serving

Preheat oven to 400 degrees. Grease a 8" x 8" baking dish and set aside. 

In a medium bowl, whisk together egg, milk, and corn. Stir in cornbread mix. Pour into prepared baking dish and bake for about 25 minutes, until cornbread is just set and golden brown. 

While the cornbread is baking, heat oil in a large skillet over medium high. Cook turkey, stirring occasionally, until it's cooked through, about 10 minutes. Stir in taco seasoning and salt to taste. Allow spices to toast for 1 minute. Stir in half of the enchilada sauce.

Once cornbread is baked, pierce it all over with a fork. Slowly pour the remaining half of the enchilada sauce over the baked cornbread. Top with cooked ground turkey. Sprinkle cheese over top. Bake for 10-15 minutes, until cheese is melted. Allow casserole to rest 5 minutes. Top with cilantro and serve with sour cream. 

Crockpot Queso

Until very recently, I'd never made my husband's beloved Ro-Tel cheese dip. But then our Carolina Panthers made it to the Super Bowl and, by the Sunday of the big game, resistance was futile. I bought a 16-ounce block of Velveeta cheese product and glanced at a few online recipes. There are literally (and I don't use that word lightly) a bazillion ways to make Ro-Tel cheese dip. Here is mine, which I call Crockpot Queso.

XOXO,
Amy

Crockpot Queso

1 pound lean ground beef
1 onion, diced
2 cloves of garlic, minced
1/2 tablespoon taco seasoning
16-ounce block of Velveeta, cubes
2 cans of Ro-Tel Tomatoes & Green Chilies, undrained (I recommend the No Salt Added variety as the Velveeta has plenty of sodium.)
1/2 to 1 tablespoon canned, diced jalapenos (I use 1/2 heaping tablepoon of the HOT variety)

Fry beef with onion, garlic and taco seasoning. Drain and place in crockpot.

Add all other ingredients to crockpot and cook on low for 2-3 hours or until cheese is melted. Serve with tortilla chips. Keep Crockpot Queso on low while serving.

Leftovers can be refrigerated and reheated.

Cheesy Grits Casserole with Sausage

A few weeks back, the Seattle Seahawks played the Carolina Panthers in a playoff game. Since I'm a Seattle resident and Amy hails from the land of the Panthers, we had a friendly little wager that we posted to the HDHH Facebook page. If the Hawks won the game, Amy would need to prep a meal featuring salmon. If the Panthers won, I owed her grits.

Since the Panthers are playing in the Super Bowl on Sunday, I think you all know who's been in the kitchen this week.

When the husband and I were living in Charlotte, we enjoyed many tasty meals. Southerners can cook, y'all. And they bring out their A-game for a church potluck. One woman from my ladies' Bible study brought to one such gathering a cheesy grits casserole studded with sausage, and it totally blew my mind. Losing the bet to Amy seemed like the perfect opportunity to re-create this delicious dish.

If you're looking for the perfect brunch dish or pre-Super Bowl breakfast, Cheesy Grits Casserole with Sausage is just the ticket. Savory, rich and creamy, it's full of southern flavors. Plus it's hearty enough to stick to your ribs and keep you full for the big game.

Hope you enjoy this tribute to the south, the Carolina Panthers, and my time in the beautiful city of Charlotte. Keep pounding!

Let's get cooking!
Erin

P.S. Have you liked us on Facebook yet? If not, please do!

Cheesy Grits Casserole with Sausage
Adapted from allrecipes.com
Serves: 6

1 teaspoon olive oil
1/2 pound ground sausage
1/2 teaspoon onion powder
3 cups low-sodium chicken broth
1 cup grits
Salt and pepper
4 eggs
1/4 cup milk
1 tablespoon Worcestershire sauce
1 3/4 cups shredded cheddar cheese, divided

Preheat oven to 350 degrees. Grease an 8" square baking dish and set aside.

Heat oil in a skillet over medium-high. Add sausage and cook, breaking it up with a spoon, until sausage is cooked through and some pieces are nice and crisp, about 8 minutes. Add 1/2 teaspoon onion powder and stir until fragrant, about 30 seconds. Drain sausage and set aside.

Bring broth to a boil in a large saucepan. Stir in grits. Reduce heat to low, cover and simmer for about 5 minutes, until broth is absorbed. Season to taste with salt and pepper.

Meanwhile, whisk together eggs, milk, Worcestershire sauce, and salt and pepper to taste. Stir into grits and cook over low heat for a couple minutes. Stir in 1 cup cheese and cooked sausage. Pour into prepared baking dish and top with remaining 3/4 cup cheese. Bake in preheated oven for 30 minutes, until set in the middle.

Crustless Quiche with Ham and Smokey Cheddar

Lately I've been trying to limit my trips to the grocery store to once a week. While I love my precious angels, I don't love schlepping them both to the store. So I shop when the husband can watch the kids on Sunday afternoon. I try to use fresh meat and produce at the beginning of the week, and by Friday I'm looking to clean out the fridge, freezer and pantry.

I always have eggs on hand and I had popped some leftover ham in the freezer a few weeks back. Crustless quiche seemed like the perfect end-of-the-week plan. I whisked everything together and popped it into the oven to bake. It was ridiculously easy, so I was dubious that it would be good. But it was. Tasty + easy? You guys know that's how I roll.

Let's get cooking!
Erin

Crustless Quiche with Ham and Smokey Cheddar
Serves: 4-6

8 eggs
1/2 cup milk
Salt and pepper
1 cup diced ham
1 cup shredded smoked cheddar cheese

Preheat oven to 350 degrees. Grease a 9" pie plate and set aside.

Whisk together eggs, milk, and salt and pepper to taste. Stir in ham and cheese. Pour mixture into prepared pie plate, making sure ham and cheese are evenly distributed. Bake for about 30 minutes, until filling is set and doesn't jiggle. Rest 5-10 minutes before serving.

Taco Pie

The husband is the middle child of three boys. Needless to say, my mother-in-law spent a lot of time in the kitchen when they were growing up. (It's no surprise that she's a fantastic cook.) Taco Pie was one of the fast and easy meals she relied on to quell their endless appetites. The boys loved it. No...they love it. Present tense. And so do I.

Whenever the husband has had a particularly rough week, Taco Pie makes its way to the dinner table. If I'm going out of town for a few days, I'll leave a Taco Pie in the fridge for him to heat up. Whenever I need a fast, easy, delicious dinner, it's time for Taco Pie.

Let's get cooking!
Erin

Taco Pie

1 tablespoon oil
1 pound ground beef (or turkey)
1/3 cup chopped onion (optional)
8 ounces tomato sauce
1 package taco seasoning (or make your own with Andrea's recipe)
1/3 cup sliced black olives (optional)
1 can refrigerator biscuits
1 cup sour cream
1 cup shredded cheddar cheese
Crushed tortilla chips

Preheat oven to 350 degrees. Heat oil in a large skillet over medium high. Saute beef and onion (if using) until the beef is cooked through. Drain excess fat. Stir in tomato sauce, taco seasoning, and olives (if using) and remove from heat.

Press biscuits into the bottom and up the sides of a pie plate to form a crust. Add taco meat on top of biscuits. Spread sour cream on top of meat and sprinkle with cheese. Sprinkle with crushed tortilla chips. Bake for 20 minutes, until crust is browned and cheese is melted. Allow taco pie to rest for 10 minutes before serving.

Brie Cranberry Pizza

I got this recipe more than 15 years ago from a coworker, Sally, at the Kentucky newspaper where I met my husband. The original recipe calls for canned whole berry cranberry sauce, but in recent years I have instead used my homemade Spiced Cranberry Sauce, leftover from Thanksgiving.

Brie Cranberry Pizza is the perfect holiday party or book club gathering nosh -- either as appetizer or dessert. I last made this on New Year's eve as a precursor to our main meal -- a twist on the French classic coq au vin, which you will read all about very soon.

XOXO,
Amy

Brie Cranberry Pizza

8 ounce tube of crescent rolls (I typically used the reduced fat kind.)
8 ounces of brie, rind removed and cut into 1/2-inch cubes
3/4 cup whole berry cranberry sauce, canned  or Amy's Spiced Cranberry Sauce
1/2 cup chopped pecans

Heat oven to 375 degrees. Lightly spray bottom of 12-inch pizza pan or 9" X 13" glass baking dish. Unroll dough and press into pan or dish by tips. Bake for 5-8 minutes, until golden. Remove from oven and sprinkle with cheese. Spoon cranberry sauce over dough and cheese. Top with pecans. Bake for 6-10 minutes, until cheese is melted. Cool for 5 minutes before cutting.

Andrea's Christmas Antipasto

We're spending Christmas in Cincinnati with my husband's family, whose holiday meal tradition is that dinner is different each time! This year, our big meal will be a turkey dinner on Christmas Eve, as some of our group will depart Christmas Day to visit other family members.

On the Tortora side, Christmas Day means raviolis with homemade tomato sauce and meatballs, and hot and mild Italian sausage. The meal always begins with an antipasto. This is a huge platter of salami, ham, prosciutto and other cured meats like capicola, plus provolone and mozzarella cheeses, assorted olives, pickled mushrooms and eggplant and stuffed hot peppers. Roasted garlic cloves, Italian bread and focacia round out the spread.

The appetizer is much like a charcuterie board. It's a great dish to serve at parties, especially during the holiday season. And you might be surprised at how much the kids enjoy it, too.

Last Christmas during our antipasto course, we discovered how much Sam enjoyed proscuitto, which he calls "thin meat." For weeks afterward he requested prosciutto sandwiches in his lunch box. Sam's love of this cured ham was re-ignited when he met this gorgeous platter at a gathering hosted by his Aunt Karen (who also took this photo.)

Karen's neighbor Kim crafted this masterpiece, and I'm planning to re-create it this week. Kim was thrilled that Sam and Karen's nephew Harrison were willing to try out the different combinations of meat and cheese. Here's Kim, sharing her foodie knowledge with newbies Sam (in orange) and Harrison:

The big surprise came when Sam consumed all of the proscuitto, all by himself. Luckily, Kim was a good sport, noting that at least the meats were domestic and not imported!

If you want to go all out, do get some Proscuitto di Parma for your table. It's definitely worth spending a little extra to try the real thing. Need tips on crafting the perfect charcuterie board? Click here. And if you enjoy beautiful charcuterie photos, check out In Parma by Food Roots on the web or follow the London restaurant: @inparma.

Merry Christmas and Mangia! Mangia!
--Andrea

P.S. Here's a shot of my family from last night as we enjoyed some Christmas decorations.

Blue Cheese Corn on the Cob

One summer, years ago, Jeff and I attended a party at a reporter friend's lake house. Our friend Dan could cook and grill as well as he could write. Now he owns his own barbecue catering company and he's written a cookbook or two. Dan, you are living the dream!

Anyhow, Dan made this blue cheese corn on the cob that I have literally (and I don't use that word lightly) been thinking about every summer since. He pulled back and tied the husk to form a handle and then he dipped each ear into a vat of melted butter and blue cheese and he grilled it until the kernels turned a nice caramel color. I believe he brushed more butter and cheese over the ears in the grilling process.

This past weekend, I came up with a less messy, indoor version of Dan's corn on the cob. It's also a little kinder on the arteries, but, man, was Dan's corn the best.

XOXO,
Amy

Blue Cheese Corn on the Cob

Corn on the cob, cleaned  and husked
Soft or melted butter
Salt
Pepper
Blue cheese crumbles, about 1 ounce per ear of corn

Preheat oven to 425 degrees.

Place ears of corn on cookie sheet.

Brush each ear with butter. (BTW, I just invested in a French-style butter crock that allows me to keep soft butter on the counter top instead of the fridge. Should have done this years ago. Love it.)

Salt and pepper each ear.

Bake for 20 minutes, turning halfway through.

After 20 minutes or when a few kernels have started to turn a nice caramel color, remove corn from oven and top with blue cheese. Return corn to oven and cook for 2-4 minutes or until cheese is melted and bubbly.

Note that some of the yummy cheese will have slid off the ears and onto the cookie sheet. It would be a sin to let that stuff go to waste. Roll the ears of corn over that goodness or take a knife and spread it onto the corn.

Eat immediately.

Grilled ABC (Avocado Bacon Cheese) Sandwich

My husband and I do our best to instill important values in our children.

There's the Golden Rule: "Treat others as you would like to be treated."

And then there's Lucy's and Penny's Golden Rule: "Bacon makes everything better."

The grilled avocado bacon cheese sandwich is not an every day sandwich; it's a special treat, for sure. I make it whenever we have the good fortune of having ripe avocados and a little bit of bacon that needs to be used up.

XOXO,
Amy

Grilled Avocado Bacon Cheese Sandwich

Bacon
Butter spread or softened butter
Sliced bread
Avocado, sliced
Cheese slices

Cook bacon on a cookie sheet in the oven at 400 degrees. It will take about 15 minutes. No need to flip the bacon halfway. You will know when the bacon is done when it is sizzling all over. (BTW, I recently learned there is no other way to cook bacon. The mess is contained and the bacon stays flat versus curling up like it does in a frying pan.)

While bacon is in the oven, butter the outside of your slices of bread. Place buttered side down in a skilled sprayed with Pam. Turn heat under the skillet to medium to medium high. Place a piece of cheese on top of the bread and then layer with avocado. Next, layer with the cooked bacon, which you blotted with paper towels after removing from the oven. Layer another piece of cheese on top of the bacon. Add the top piece of bread. Cook as you would a grilled cheese. Be carefully flipping the sandwich so the insides don't spill out all over.

Eat up and enjoy just like this little girl!

Here's Penny giving thumbs up to her first grilled avocado bacon cheese sandwich. It was February 2, 2014, a date that called for a fun, festive, yummy dinner to honor Penny's fifth birthday and Super Bowl Sunday. The only thing that would have made the occasion better would have been if Penny's beloved Carolina Panthers had been playing in the big game.

Fettuccine with Prosciutto and Peas

Sometimes you need to stuff your face with something delicious and creamy and carby and salty and perfect that you can have on the table in 15 minutes.

This is just the ticket.

It is a simple meal. But so, so good.

Let's get cooking!
Erin

Fettuccine with Prosciutto and Peas
Adapted from Everyday Food
Serves: 3-4

8 ounces fettuccine
1/4 cup half & half
2 cups frozen peas, thawed
8 slices (about 4 ounces) thinly sliced prosciutto, cut into thin strips
Pinch nutmeg
3/4 cup grated Parmesan cheese, plus more for serving
Salt and pepper

Cook fettuccine in salted boiling water until al dente according to package instructions. Reserve a cup of pasta cooking water then drain the pasta. Set aside.

Meanwhile, heat half & half, peas, prosciutto, and nutmeg in a large skillet over medium heat until warmed through, about 3 minutes. Stir in cooked fettuccine and 3/4 cup Parmesan cheese. Add a little bit of reserved pasta cooking water to thin the sauce and help the cheese coat the pasta. (You probably won't need the entire amount; I used about 1/4 cup.) Season to taste with salt and pepper. Serve topped with extra Parmesan cheese.

Parmesan Spaghetti Squash

I can't pass up a giant vegetable. When I was perusing the stack of squash at the grocery store, all the other orbs paled in comparison to this glorious gourd. So I popped it into my car-shaped grocery cart, and my son steered us through the rest of our shopping trip. (He's the designated cart driver.)

It wasn't until the clerk rang us up at check-out that I discovered my squash was five pounds. FIVE POUNDS. All the recipes I read for preparing spaghetti squash called for a two pound squash. Whoops. Guess I got a little greedy there.

If your spaghetti squash isn't quite as ginormous as mine, you might not need to bake it for quite as long. But I wouldn't cut down the amount of Parmesan cheese. You can never have too much cheese.

Let's get cooking!
Erin

Parmesan Spaghetti Squash

1 large spaghetti squash
Salt and pepper
1 tablespoon butter
1/4 teaspoon dried basil
1/4 cup shredded Parmesan cheese, plus more for serving

Preheat oven to 350 degrees. Meanwhile, microwave squash for about five minutes. This will soften the squash and make it easier to cut in half. Allow the squash to cool for a minute so you don't burn your fingers, then slice it in half lengthwise. Scoop out and discard the seeds.

Season cut sides of squash with salt and pepper and place cut-side down on a large rimmed baking sheet. Bake until the flesh is tender, about 45 minutes if your squash is a five-pound behemoth. It will probably take closer to 30 minutes for a smaller squash. Use a fork to shred the squash into strands and place in a bowl.

If your squash has released lots of liquid into the bowl, try to drain some of it off. Stir in butter, basil, Parmesan cheese, and salt and pepper to taste. Serve with extra Parmesan sprinkled over the top.

P.S. Want more squash? Try making acorn squash in the microwave. Yep. The microwave, people. Too easy for words.

Grilled Mozzarella and Fig Jam Panini

I've told you time and time again about my love for peanut butter and jelly, but I have a confession to make...

I'm having a lunch affair. I'm cheating on PB&J with Grilled Mozzarella and Fig Jam Sandwiches. I'd say I'm ashamed of myself, but something this delicious can't be denied. Make one today, and you'll see what I mean. You'll have a new lunchtime love, too.

Let's get cooking!
Erin

Grilled Mozzarella and Fig Jam Panini
Makes one sandwich

1 small baguette, sliced lengthwise (or your favorite bread or roll)
2 teaspoons fig jam
2 ounces (approximately) fresh mozzarella, thinly sliced

Heat panini grill. Spread a thin layer of fig jam on cut sides of baguette. If your mozzarella seems too wet, blot it dry with a paper towel so it doesn't make your bread soggy. Arrange mozzarella on the bottom half of the baguette, then close up the sandwich with the top half. Place in the panini grill and cook until the cheese is melted and the bread is crisp, about five minutes.

P.S. Don't have a panini press? No problem. Simply wrap your sandwich in aluminum foil and bake at 425 degrees for 12-15 minutes. Crispy, melty perfection.

P.P.S. Missing the meat? Add some prosciutto to take this sandwich to a new level.

Buttermilk Spoonbread

What to do with half a carton of buttermilk? Make spoonbread!

I stumbled on this easy and light recipe a few summers ago while looking for culinary inspiration beyond banana bread to use up the buttermilk sitting in my fridge. The result is a tangy and souffle-like concoction that makes a great side dish to any grilled meat. It's also a tasty vegetarian entree when accompanied by a salad or some green vegetables.

This spoonbread is in my favorites file because my son Sam asked for it again more than once.

Mangia! Mangia!
Andrea

Buttermilk Spoonbread
Adapted from Relish.com

Butter to coat casserole dish
1 1/2 cups buttermilk
1/2 cup stone-ground yellow or white cornmeal
2 tablespoons butter
3/4 teaspoon salt
3 eggs, separated
3 green onions, thinly sliced
1/2 cup shredded cheese such as cheddar or colby, optional

Preheat over to 375 degrees. Butter the sides and bottom of a 1 1/2 quart (4 cup) casserole dish.

Warm buttermilk in a saucepan over medium heat. Add cornmeal and stir frequently, until thickened and smooth. This should take about 3 minutes. Stir in butter and salt. Remove from heat and let cool.

While buttermilk mixture cools, beat the egg whites until soft peaks form.

Whisk egg yolks into the cornmeal mixture. Stir in green onions and the cheese, if using. Gently fold in the egg whites, a little at a time, into the cornmeal mixture. Be careful not to mix or you will deflate the egg whites.

Pour batter into prepared casserole dish. Bake for 25 to 30 minutes. The spoonbread should be puffed and golden brown on top and set in the center. Note: The top may split, which is totally OK! Serve warm.

Traditional Italian Meatballs

Meatballs – easy to make and easy to use. And oh so easy to eat. Pop a few on top of spaghetti or pizza, bake some into a lasagna or cover them in cheese inside a warm submarine roll.

Meatball subs are exactly what my family eats on frenetic nights when we are rushing from after school meetings, to sports practices to church activities and somehow need to sandwich (pun intended) in a quick and tasty meal.

One thing I love about making meatballs is that my boys can help. They get a kick out of rolling the meat mixture into golf ball-sized yumminess. My youngest, Sam, helped me with our latest batch. Meatballs freeze well, too. After one recent Christmas, my freezer was stocked-full for months with the dozens of meatballs left from the 90(!!) prepared by my Mom and Grampy.

So make a double batch and store some for later. When you need a fast meal, warm in the microwave, in the oven or in a pot of your favorite tomato sauce.

This is my family's traditional Italian meatball recipe, with one slight change. My Mom uses 1 cup of breadcrumbs for every 1 pound of meat. Too bready for me, so I use fewer breadcrumbs. Feel free to add your own touches here by using ground turkey or chicken, adding chopped onion, experimenting with different seasonings or swapping out some of the dry herbs for fresh herbs you have on hand.

Meatballs are very forgiving and fun – and that's the point!

Mangia! Mangia!
Andrea

Traditional Italian Meatballs & Meatball Subs

1 pound ground beef
1 pound ground pork
1 pound ground veal (you can replace with beef or pork)
4 eggs
1 1/2 to 3 cups Italian seasoned bread crumbs
1 tablespoon dried parsley
1 tablespoon dried oregano
1 tablespoon dried basil
2 tablespoons garlic powder
Salt and pepper to taste

Preheat over to 350 degrees. Place meat in large bowl and make a well in the center. Add all other ingredients into the well and mix thoroughly. I recommend using your hands. The consistency should not be too wet or too dry.

Form large or small meatballs and place in foil pans or pans lined with aluminum foil. This is where the kids can help. If you make the meatballs the size of a golf ball you should get about 36.

Bake for 30 to 40 minutes, or longer if your meatballs are larger.

If you plan to serve these meatballs with tomato sauce, let them simmer in the sauce for a bit before eating. This nicely flavors both the sauce and the meatballs.

Meatball Subs

4 submarine or hoagie buns or a large baguette (a softer bread works a little better here)
3 to 4 golf ball-sized meatballs per sandwich
Tomato sauce
Sliced or shredded provolone and/or mozzarella cheese

Preheat oven to 400 degrees. Slice buns lengthwise. Scoop out some of the inner breading to make a pocket for the meatballs.

Place buns on cookie sheet. Put 3 to 4 meatballs and some sauce inside each bun. Top with cheese.

Toast sandwiches in oven until cheese melts. Enjoy with a green salad.

Three Cheese and Bacon Macaroni and Cheese

I woke up yesterday morning, and there was snow on the ground. SNOW. Sticking. On. The. Ground. Geez Louise, it's the middle of April. I was peeved. Really peeved.

If mother nature won't give us springtime warmth, we'll have to crank up our ovens and make our kitchens cozy. So today we're making a familiar favorite, Macaroni and Cheese. Piles of melty, gooey cheese are punctuated with salty, savory bacon.  And pasta. I think that pasta is food's way of giving us a hug. That'll stick it to the snow.

Let's make comfort food.
--Erin

Three Cheese and Bacon Macaroni and Cheese

1 pound small pasta (I used bowties.)
8 ounces bacon
1/2 onion, peeled and diced
1 clove garlic, peeled and diced
6 tablespoons butter, divided
1/3 cup flour
3 cups milk (I used 1% because that's what we drink.)
1 cup chicken broth
1 tablespoon grainy mustard
2 cups shredded mozzarella cheese
2 cups shredded cheddar cheese
Salt and pepper
1/2 cup breadcrumbs
1/2 cup Parmesan cheese

Preheat oven to 350 degrees. Grease a 9" x 13" baking dish with cooking spray and set aside.

Bring a large pot of salted water to a boil. Cook pasta according to package directions for one minute less than al dente. (Since we're baking this pasta, it will finish cooking in the oven.) Drain pasta and set aside.

Put the empty pasta pot back on the stove over medium-high heat. (You could use a separate pot, but I don't like washing dishes.) Add bacon and cook until it's just barely crisp. Remove bacon to a paper towel-lined plate. Once it's cool enough to handle, chop bacon and set aside. Drain all but 2 tablespoons bacon grease from the pot.

Return the pot to medium-high heat and add the onion. Saute until the onion is soft and translucent, 5- minutes. (Scrape the bottom of the pan as the onion cooks to incorporate the bacon-y browned bits into it.) Add garlic and cook for an additional 30 seconds.

Remove onions and garlic from the pot and set aside. Add 3 tablespoons butter to the pot. Stir in flour and allow it to cook for 1 minute. Slowly whisk in milk and chicken broth. Bring to a boil, reduce heat and simmer, stirring constantly, until it begins to thicken, about 5-6 minutes. Stir in mustard, mozzarella, and cheddar until the cheese is melted.

Stir cooked pasta, onions, garlic, and chopped bacon into the cheese sauce. Season to taste with salt and pepper. Pour pasta into prepared baking dish.

Melt remaining 3 tablespoons butter and combine it with breadcrumbs and Parmesan cheese. Sprinkle on top of pasta. Bake macaroni and cheese for 30 minutes, until the top is golden brown and it's hot throughout.

Pesto Grilled Cheese Sandwich with Chicken

True confessions: When I was a kid, I was a picky eater. Like suuuuper picky. (Sorry, Mom.) My Happy Meals had to have plain cheeseburgers. Everyone eats peas, right? They're sweet, for crying out loud. But not me. I also didn't like french fries (Whaaaat?!), and I refused to go out to restaurants unless I was allowed to order chocolate chip pancakes no matter what time of day it was.

Tomato soup was on the list of foods I wouldn't touch with a ten-foot pole. After I got hitched, the husband requested tomato soup with his grilled cheese. For a couple years I would dutifully make him his soup, but I wouldn't try it.

And then one day I ladled myself a bowl, too.

Good gracious, tomato soup is delicious! Why did I deny myself for all those years? When the good folks at Campbell's offered to send me some of their Sun-Ripened Yellow Tomato Soup and a recipe for a new spin on grilled cheese to try, I was all for it. I had many missed bowls of soup to make up for.

The husband, our pal Ryan, and I sat down to tomato soup and Pesto Grilled Cheese with Chicken Sandwiches this week, and we were happy campers. The husband even went back for seconds. The Sun-Ripened Yellow Tomato Soup is delicious, a bit milder than Campbell's traditional red tomato soup, I think. As a person who used to turn her nose up at just about everything, I believe it would be the perfect gateway soup for the picky eater in your family. Let me know if you give it a whirl on your next grilled cheese night.

Speaking of grilled cheese... I whipped up these sandwiches to accompany our soup. Crazy good and crazy easy. The "recipe" below is more of a guideline. Use as much of each ingredient as you like. Follow your heart. (Did I just say "follow your heart" about a recipe? Oh, geez.)

Pesto Grilled Cheese Sandwich with Chicken
Adapted from Campbell's
Serves 2

2 torta or ciabatta rolls (or 4 pieces of bread)
3 tablespoons prepared pesto (I just buy the refrigerated stuff at the grocery store. Feel free to make your own if you're ambitious.)

1 small cooked chicken breast, thinly sliced (I hacked a breast off my rotisserie chicken for this meal.)
Salt and pepper

1/2 cup shredded mozzarella cheese
2 tablespoons shredded Parmesan cheese
1.5 tablespoons melted butter

Preheat a panini press. (If you don't have a panini press, just make these in a skillet like a regular, old grilled cheese sandwhich.) Meanwhile, spread pesto on the cut sides of your rolls. Season the chicken with salt and pepper. Layer 1/8 cup mozzarella cheese, half of the chicken, 1 tablespoon Parmesan cheese, and another 1/8 cup mozzarella cheese on the bottom half of each roll.

Top with the other half of the rolls. Brush the top and bottom of the rolls with melted butter. Toast sandwiches in the panini press for about 5 minutes, until cheese is melted and the rolls are toasty.

Full Disclosure: While Campbell's sent me the tomato soup to try, these opinions are all my own. Well, mine and the husband's. 

Grilled Cheese Sandwich with Bacon and Apples

There are many nights when we need to get dinner into our bellies in a hurry. There are also nights when I just don't feel like spending a lot of time in the kitchen. And then there are nights when I want to eat something cozy and delicious.

All of these occasions are perfect for a grilled cheese sandwich. The husband makes a mean grilled cheese. He figured out a way to get a cheesy crust on the outside of the bread as well as the melty, gooey inside. It's genius, really.

Recently I decided to take a stab at his specialty, but I added a twist with smoked cheddar, salty bacon, and sweet apples. I don't like to toot my own horn, but it was crazy good. Next time you're in a hurry/not in the mood to cook/hankering after comfort food, give this sandwich a try.

Grilled Cheese Sandwich with Bacon and Apples
Serves: 2

4 slices bread
1 cup shredded smoked cheddar cheese (We're generous with the cheese at my house.)
6 slices bacon, cooked
1/2 apple, thinly sliced
3 tablespoons butter, softened

To make each sandwich layer 1/4 cup cheese, 3 slices bacon, half of the apple slices, and then another 1/4 cup cheese. Spread the butter evenly on the outsides of each piece of bread. Cook in a skillet over medium heat until the cheese is melted.