Claire's Christmastime Spinach Dip

Claire got this recipe from a friend of a friend in Calgary. She now always* makes it at Christmas time. Today she's making it for our holiday gathering with our Arizona neighbours. 

Warm Spinach Dip

Preheat oven to 450F.

Mix together in a food processor:

2 generous handfuls of baby spinach
8 oz cream cheese
4 oz goat cheese
4 oz grated cheddar cheese
1 garlic clove, grated or minced
5 tbsp 10% cream

Put in to an ovenproof serving dish and bake for 20 minutes. Serve warm with pita chips, nacho chips, crudités or your favourite crackers.

* Always in our family means at least twice. 

Mezcal Sour

The weather is turning, and this drink seems to go well with a cooler evening. I've grown into mezcal. And amaro. Enjoy!

Mezcal Sour

Dry shake:

1 1/2 oz mezcal
1 1/2 oz lime juice
1 oz amaro averna
1 tsp agave
1 egg white

Add ice, shake, and strain into a coupe glass. 

Coconut Curry Pork with Walnuts and Spinach

This is a variation on a Mark Bittman recipe from 2001 (The Minimalist Cooks Dinner). It is surprisingly good given how easy and quick it is to prepare! Served over jasmine rice, it feeds anywhere from 2-4 people depending on your appetite. Enjoy!

Coconut Curry Pork with Walnuts and Spinach

1-2 tbsp sunflower (or other light) oil

1 large onion, minced

1 tbsp good curry powder (a flavour you like - this really makes the dish)

1/2 cup chopped walnuts

1 400ml tin of coconut milk

500-700 grams lean pork, cut into 1 cm cubes (or you can use tofu per MB)

4-6 cups baby spinach

2 tbsp soy sauce

Salt and cayenne to taste

Heat oil on medium high. Add onions and cook, stirring occasionally, until browned but not burnt. Add curry powder and stir well. Add nuts and stir well. Cook, stirring occasionally, for approx 1 minute.

Add coconut milk, stir, and bring to a boil. Reduce heat to medium and add pork. Cook on a low simmer, stirring occasionally, until pork is cooked through, about 5-7 minutes.

Turn off heat. Add spinach, soy sauce, salt and cayenne. Stir well and serve over jasmine rice.

Peanut Butter Chocolate Baked Oatmeal (aka Breakfast Brownies)

I love these baked oats! They satisfy the chocolate craving if/as needed but also provide good fibre and protein.* I cut them into 9 servings. Breakfast for over a week! Thanks to the Munchin' With Maddie blog. 

Peanut Butter Chocolate Baked Oatmeal

1 cup overripe mashed banana (about two large bananas)

½ cup crunchy all-natural peanut butter

2 large eggs

¾ cup unsweetened almond milk

2 tbsp maple syrup

1/4 cup coffee (leftover from breakfast)

⅓ cup unsweetened cocoa powder

¼ cup unflavored collagen peptides

1 1/2 cups rolled oats

1 tsp baking powder

pinch of salt

½ cup chocolate chips

Preheat oven to 350F and grease a 9×9" baking dish.

Whisk together mashed banana, peanut butter, eggs, milk, maple syrup, and coffee.

Add in cocoa powder and collagen, whisk and let dissolve.

Add in remaining ingredients – oats, baking powder, salt and chocolate chips. Stir until combined.

Pour into the prepared baking dish and smooth with a spatula. Bake for about 40 minutes.

Let cool completely before cutting into 9 pieces. Will keep in the refrigerator for over a week. Haven't tried freezing it yet!

* Especially if you add the collagen peptides, but they are optional and leaving them out won't change the recipe.

Cheesy Chicken Enchiladas

 A firm family favourite from Ina Garten's Modern Comfort food! I make Claire's with ground veggie meat in place of the shredded chicken.

Cheesy Chicken Enchiladas

1 1/2 to 2 pounds cooked shredded chicken*

2 tablespoons canola oil
2 tablespoons all-purpose flour
1 tablespoon chili powder
1 tablespoon ground chipotle powder
1 teaspoon ground cumin
2 cups chicken stock (I use Better Than Bouillon)
1 (14.5-ounce) can fire-roasted diced tomatoes
1 ½ cups crushed tomatoes, such as San Marzano
1 teaspoon dried oregano, crushed in your hands

2 tablespoons olive oil
1 ½ cups chopped yellow onion
½ cup seeded and small-diced poblano pepper
1 (15.5-ounce) can black beans, rinsed and drained
¼ cup minced fresh cilantro

8 (8-inch) flour tortillas
8 ounces creamy goat cheese
6 ounces grated extra-sharp cheddar

Preheat the oven to 350 degrees.

Heat the canola oil in a large saucepan over medium heat and whisk in the flour. Cook, whisking constantly, for one minute, then whisk in the chili powder, chipotle powder, and cumin. Add the stock, bring to a boil, lower the heat, and simmer for a few minutes until slightly thickened. Stir in the fire-roasted tomatoes, crushed tomatoes, oregano, and 1 tablespoon salt, bring to a boil, then lower the heat and simmer for 20 minutes, stirring occasionally.

Meanwhile, make the filling. Heat 2 tablespoons olive oil over medium-high heat in a medium sauté pan, add the onion and the poblano pepper and sauté for 5 to 7 minutes, until tender. Off the heat, stir in the shredded chicken, black beans, cilantro, 1 ½ teaspoons salt, and ½ teaspoon black pepper and set aside.

To assemble, spread 1 cup of the sauce in a 9x13 inch baking dish. Lay one tortilla on a board and spread it with 3 tablespoons of the sauce. Spoon ¾ cup of filling down the middle of the tortilla. Crumble 1 ounce of goat cheese on the filling. Roll the tortilla up tightly and place it seam side down in the baking dish. Repeat to make 7 more enchiladas and place them snugly side by side in the dish. Spread the remaining sauce on top and sprinkle with Cheddar.

Bake for 30 to 35 minutes, until the cheese is melted and the sauce is bubbly. Sprinkle with parsley and serve hot with garnishes like sour cream, jalapeños, cilantro and avocado.

* A Costco rotisserie chicken or a package of their shredded rotisserie chicken works well

Christmas Tourtiere

I discovered this recipe two years ago on David Lebovitz's website. It comes from the New Joy of Cooking, which I had conveniently given Hugh for Christmas. You can make your own crust, but I just buy a good quality crust (in the US, Marie Callender's work well). Now a Christmas tradition.

Christmas Tourtière

Crust suitable for savoury pie

1 pound (450g) ground beef
1 pound (450g) ground pork
1 large onion, diced
1 large russet potato, diced 
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon cayenne or red chile powder
1 bay leaf
1 cup (250ml) beef or chicken stock, or water
1 egg yolk, lightly beaten

In a Dutch oven, brown ground beef and pork over medium heat until it's browned and cooked through. With a slotted spoon, remove the meat to a plate or bowl, and drain from the pan all but 2 tablespoons of fat. (Any meaty juices that are in the pan should be reserved to add later.)

Add diced onion to the Dutch oven and cook until translucent, about 5 minutes. Stir in potatoes, salt, spices, and bay leaf, coating potatoes and onions with the spices. Stir the cooked beef and pork back into the pot along with the stock, and any reserved juices from the previous step.

Bring to a low boil, then reduce the heat to a simmer, cover and cook gently for 30 minutes, stirring once or twice while cooking. Transfer the mixture to a small bowl, remove the bay leaf, and cool to room temperature or chill in the refrigerator.

To assemble the tourtière, scrape the meat mixture into a dough lined pie pan, then drape a second disc of dough over the pie. Crimp the edges together and chill the pie for one hour, or freeze it for 15 minutes.

Preheat the oven to 375ºF. Brush the egg yolk over the top of the pie dough, cut a hole in the center, and make any decorative marks you wish in the top with the tip of a sharp paring knife. Bake the pie until the top is golden brown, about 45 to 50 minutes. Let cool 10 minutes before serving.

Arugula Salad with Bacon, Apple and Cheddar and Maple Dijon Vinaigrette

It's all about this vinaigrette for me. I use it on almost all my salads right now. The salad recipe comes from Maddie Vock (munchinwithmaddie)'s Instagram account. She also has a marinade for grilled chicken to serve with the salad. I'm happy with the salad as-is. 

Arugula Salad with Bacon, Apple and Cheddar

4-5 cups arugula

1 apple, chopped

1 cup old cheddar cheese, grated or cubed
6oz cooked bacon, crumbled (bake at 400F for 20ish minutes)
1/4 cup chopped walnuts, pecans, or toasted pumpkin seeds 

Maple Dijon Vinaigrette

2 tbsp olive oil
2 tbsp apple cider vinegar
1 tbsp maple syrup
1 tsp dijon mustard
salt + pepper 

Thai Sweet Potato Red Curry

Claire's home for a few weeks, and I'm working on my vegetarian repertoire again. Found this recipe on the BBC Good Food blog. Easy and tasty. A definite make again. Served with jasmine rice. (I think you could add a mild white fish or chicken for a non-vegetarian option.)

Thai Sweet Potato Red Curry

1 tbsp coconut oil

1 onion, chopped

2 garlic cloves, minced

1 inch knob of fresh ginger, grated

3 tbsp Thai red curry paste

1 tbsp natural peanut butter

500g sweet potatoes, peeled and cut into chunks

400ml tin coconut milk

200g baby spinach

juice of one lime

chopped peanuts and cilantro

Melt coconut oil in a saucepan over a medium heat. Add onion and sauté until soft - about 5 mins. Add garlic cloves and ginger, and cook for 1 min until fragrant.

Stir in curry paste, peanut butter and sweet potato. Then add coconut milk and 200ml water.

Bring to a boil, reduce heat, and simmer uncovered for 25-30 mins or until the sweet potato is soft.

Stir in spinach and lime juice, and season well with salt. 

Serve with cooked rice and top with chopped peanuts and/or cilantro.

Souvlaki Style Pork Tenderloin

This marinade recipe come from Rick Stein, From Venice to Istanbul. He recommends using it for cubed pork shoulder on skewers (souvlaki) but we also like it on pork tenderloin. Recipe is enough for two tenderloins. Marinade for 1-2 hours then grill.

Souvlaki-Style Marinade

30ml fresh squeezed lemon juice

2 tbsp olive oil

2 tsp dried oregano

1 tsp smoked paprika

1/2 tsp each ground cumin, cayenne, and salt

1 garlic clove, grated

Crockpot Baked Beans

This recipe for Crockpot baked beans started with the one from ricardocuisine.com. Minor tweaks. It's  great! It requires planning ahead (due to the bean soaking step and then an all day cook). Otherwise easy and tasty! We served it with sausage from Starsky.

Crockpot Baked Beans

4 cups (1 litre) dry white beans

1 cup (250 ml) maple syrup

1/2 cup (125 ml) ketchup

1/2 lb (225 g) bacon, diced

2 onions, coarsely chopped

1 tablespoon (15 ml) Dijon mustard

1 teaspoon (5 ml) salt

1/2 teaspoon (2.5 ml) ground pepper

Place beans in large bowl. Cover with water and soak overnight at room temperature, making sure beans are always covered. Rinse and drain.

Combine all ingredients in Crockpot. Add 6 cups cold water. Cook for 8 to 9 hours on low, or about six hours on high.

Hoisin Soy Beef Bowls (with Two Rice Options)

I got the idea for this recipe from the Salt & Lavender website (well worth a visit). Over the course of the summer, I've started to throw in whatever comes in the CSA box (or whatever I find in the crisper drawer) - red peppers, green peppers, zucchini, jalapeno. Will loves it so I've decided it's up for dinner tonight. Putting it here so I don't have to go searching every time I want to make it! I like to serve this over rice so I have also included my brown rice (thanks to Food52) and basmati rice recipes below so they are all together.

Hoisin Soy Beef Bowls

1 pound extra lean ground beef
1 tablespoon (packed) brown sugar
3 tablespoons hoisin sauce
2 tablespoons low sodium soy sauce
2 teaspoons sriracha sauce (or to taste)
1 teaspoon grated fresh ginger
3 cloves garlic minced
1 cup of chopped vegetables (ex. red pepper, zucchini, green pepper)

Sliced scallions for garnish

Shake together brown sugar, hoisin sauce, soy sauce, sriracha ginger, and garlic. 

Sauté ground beef in a wok or skillet over medium-high heat, breaking it up. Once the beef is cooked through, reduce the heat to medium and stir in the sauce mix. Then add vegetables and stir fry until they are tender crisp. 

Garnish with scallions (and/or other things you like)

Baked Brown Rice

1 1/2 c medium or short grained brown rice
2 1/2 c water
1 tbsp unsalted butter
1 tsp kosher salt

Preheat oven to 375F.
Pour rice into an 8 inch square glass baking dish.
Bring water, butter, and salt to a boil in a covered saucepan. Pour it over the rice, stir, and cover tightly with foil.

Bake for 1 hour. Uncover, fluff with a fork, and serve.

Simplest Basmati

1 c basmati rice
oil
1 3/4 c water
1/2 tsp salt

Preheat oven to 350F. 

Saute rice in a little oil until some grains are translucent. Add water and salt. Bring to a boil, cover, and bake for 17 minutes. Fluff with fork before serving. Can add in toasted pine nuts and/or herbs or other extras prior to serving. Perfect every time.

Roasted Tomatoes, Red Peppers, and Onions with Harissa Pinenuts

I bought the Ottolenghi OTK cookbook last year and I love it. Which was a surprise for me because I haven't loved my other Ottolenghi cookbooks. In fact, I have given most of them away. Anyway, this sheet pan bake is a dream. It's straightforward to asssemble but complex in taste. It goes well over rice. And frankly, who doesn't love harissa paste? If you want to make it the original way (which involves blanching the tomatoes and removing their skins), and you can't find the OTK cookbook, you can find the recipe on the Irish Times website (July 30, 2019).

Roasted Tomatoes, Red Peppers, and Onions with Harissa Pinenuts

5 tbsp olive oil
450g red onions, peeled and cut into eight wedges
2 red peppers, seeded, stemmed, and cut into 3cm pieces
2 jalapeños, cut into 1cm thick rounds
1 head garlic, halved horizontally

1½ kg plum tomatoes, halved or quartered
20g roughly chopped fresh coriander
1 tbsp coriander seeds
1 3/4 tsp salt

115g cherry tomatoes 
115g Greek feta, roughly crumbled into large chunks
25g pine nuts

½ tbsp harissa paste

Preheat oven to 475F. 

Toss 2 tbsp oil with onions, peppers, jalapenos, and garlic in a large roasting pan and bake for 25 minutes, stirring several times.

Add tomatoes, coriander, coriander seeds, and salt, stirring everything together and mashing things a bit. Return to the oven for another 35 minutes, stirring twice.

Top with cherry tomatoes, feta, and 1 tbsp oil and broil for about 10 minutes til some things have blackened a bit and the feta and cherry tomatoes are how you want them.

While they are broiling, heat the remaining 2 tbsp oil in a small frying pan over medium-high. Add the pine nuts and cook until golden, shaking the pan frequently - stay close it'll only take a minute or two. Remove from heat, stir in the harissa, and drizzle it all over your sheet pan of vegetables.

You can garnish with additional 1-2 tbsp chopped coriander if you'd like!

Oat Pancakes

I'm addicted to these hearty pancakes - usually grabbing one cold as a snack or as breakfast on the go. They are easy to make, and store well in the refrigerator or freezer. They are gluten free (for those who need that) and they even have a little protein! Feel free to add fruit or chocolate chips or whatever you usually add to your pancakes. The recipe for these pancakes in original form can be found on wellplated.com. 

Oat Pancakes

Mix all of the following in a blender:

• 2 tablespoons oil of choice (liquid or melted)
• 3/4 cup plain Greek yogurt
• 1/2 cup milk
• 1 1/4 cups rolled oats
• 2 large eggs
• 3 tablespoons maple syrup
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1 tablespoon baking powder
• 1/2 teaspoon salt

Stir in another 3/4 cup rolled oats (and any additional items you want to add), and let stand for 10 minutes before cooking as you usually do pancakes. Using a 1/4 cup measure helps keep them all the same size. The batter will be THICK but that is okay.

Simple Pasta Salad

 This is a very simple, straightforward, yet tasty pasta salad. Yes, it's made with mayonnaise, but it is not thick and creamy. Found on the New York Times website, readers suggested tossing in cooked shrimp or tinned tuna, or substituting chickpeas or fingerings for pasta. Also suggested tossing with a tablespoon of water before serving to make it "glossy."

Simple Pasta Salad

⅔  cup minced bread-and-butter pickles

2  large stalks celery, peeled and finely chopped

4  scallions, trimmed and thinly sliced, plus more for garnish

3/4  cup mayonnaise

1/4 cup milk

⅓  cup finely chopped fresh Italian parsley

¼  cup chopped fresh dill

¼  cup drained jarred capers, chopped, plus 3 tablespoons caper brine

1 tablespoon Dijon mustard

1  teaspoon fresh lemon zest and 4 teaspoons juice (from 1 large lemon)

1  teaspoon granulated sugar

16  ounces fusilli or other pasta shape

Kosher salt and freshly ground pepper

In a large bowl, stir together pickles, celery, scallions, mayonnaise, milk, parsley, dill, capers and brine, mustard, lemon zest and juice, and sugar. Season with 2 teaspoons salt and 1 teaspoon pepper. Cook pasta in salted boiling water until al dente, drain, and let cool slightly. Toss with dressing. Refrigerate until ready to use - serve at room temperature.

2020 Christmas Dinner: Mango Chutney Glazed Ham with Potato Fennel Gratin

 It's 2020, so it was a strange Christmas this year. Quieter than usual. But still filled with rituals around food - the Christmas eve cheese fondue and the Christmas morning puffy pancake. Hugh has been asking for ham for a while now. I'd never cooked a ham but we went with that for our Christmas dinner and it was wonderful! Served along with these amazing potatoes and Claire’s roasted Brussels sprouts. Both recipes come from Ina Garten online and appear in the original The Barefoot Contessa Cookbook. Definite keepers.

Mango Chutney Glazed Ham (serves at least 8)

1 (5-7 pound) fully cooked, boneless smoked half ham

3 garlic cloves

4 oz mango chutney

1/4 c dijon

1/2 c light brown sugar

zest of 1 orange

1/8 c freshly squeezed orange juice

Preheat oven to 350.

Place the ham in a heavy roasting tin. Blend the remaining ingredients in a food processor until smooth. Spread the glaze over the ham and bake for about 1 hour, until the ham is fully heated through and glaze is browned.

Potato Fennel Gratin (serves 4)

1 small fennel bulb, halved, cored, and thinly sliced

½ yellow onion, thinly sliced

1 tbsp olive oil

½ tbsp unsalted butter

1 lb russet potatoes, peeled and thinly sliced

1½ c plus 1 tbsp table cream (or 1 cup whipping cream mixed with 1/2 c low-fat milk)

1½ c grated gruyère cheese (about 250g)

Kosher salt and freshly ground black pepper

Preheat oven to 350.

Saute the fennel and the onion in olive oil and butter over low heat until soft. Mix together with the potatoes, 1 1/2 c cream, 1 c gruyere, 1/2 tsp salt and pepper to taste. Spread into a buttered 9 x 9 inch pan. Mix the remaining gruyere with the remaining tbsp cream and spread over the potatoes. Bake for 1 hour until brown and bubbly. Let sit 10 minutes before serving.

Fromage Fort (aka what to do with all that leftover cheese)

I'll admit it. I overbuy cheese around Christmastime, imagining all of those cheese boards I'll put out when friends and family come around. Only to realize that we actually don't eat an entire extra meal of appetizers just because it's Christmas. (And this year there are no friends or family coming around, obviously.) I have now developed a habit of throwing the small end bits of cheese that get leftover into a freezer bag and freezing them until I want to make a Fromage Fort. This delightful spread I first encountered in Melissa Clark's newest book - Dinner in French. You just throw all the ingredients into a food processor and, viola, a tasty cheese spread that works well with crackers or crudités. You'll need to thaw the cheese first. Otherwise, good to go. And it's very forgiving, so use what you've got!

Fromage Fort

4 oz mixed cheese bits (I always try to use 2 oz of blue)

1/2 c grated old cheddar

1/2 c goat cheese or cream cheese (I usually use light cream cheese)

2 tbsp unsalted butter

2 tbsp white wine

1 clove garlic, finely grated

2 tbsp or so of add in(s) (chives, green onions, jalapeños, cilantro, red pepper jelly, etc)

Salt and pepper to taste

Put all the ingredients except the salt and pepper into a food processor and process until smooth. Add salt and pepper to taste. Serve at room temperature.

Reese's Peanut Butter Blossoms

Last Christmas I made a variety of different cookies and cakes, but this is the one that everyone wanted. I just realized that I did not ever get the recipe onto this blog, so I thought I'd do it now, since I seem keen to procrastinate. The peanut butter blossom recipe is taken from one posted on the New York Times website, but the original used Hershey's kisses. We much prefer the Reese's Minis.

Reese's Peanut Butter Blossoms

1 3/4 c flour

1 tsp b soda

1/2 tsp salt

1/2 c butter, at room temperature

1/2 c smooth natural peanut butter

1/2 c granulated (white) sugar, plus more for rolling

1/2 c brown sugar

1 egg

1 tbsp milk

1 tsp vanilla

1 large bag Reese's mini peanut butter cups, unwrapped

Sift together flour, baking soda, and salt, and set aside. In a large bowl, cream together butter, peanut butter, 1/2 cup granulated sugar, and brown sugar using an electric mixer. Add egg, milk, and vanilla and beat until well blended. Gradually add flour mixture, mixing thoroughly. Refrigerate for about 1 hour.

Preheat oven to 375 degrees. Line a cookie sheet with parchment paper. 

Roll dough into 1-inch balls, then roll balls in granulated sugar and place 2 inches apart on cookie sheet. Bake until very light brown and puffed, 6 to 8 minutes. Remove cookie sheet from oven and lightly press a Reese's mini into the center of each cookie, allowing it to crack slightly. Return to oven until light golden brown, 2 to 3 minutes. Remove from oven and cool completely.

Sautéed Shrimp with Smoked Paprika

I love this recipe from The Pollan Family Table. I love the smoky taste from my new favourite thing - smoked paprika. But I also simply love this cookbook. It is without a doubt one of the books I return to most. Try this recipe then buy the book. Or vice versa. (Note: as with most recipes, I have slightly reduced the fat from the original recipe which called for 1/2 cup.)
The recipe can be served over rice, with a nice veggie or salad side, or served tapas style with some crusty bread to dip in the wonderful sauce.

Sautéed Shrimp with Smoked Paprika

1/4 - 1/3 c extra virgin olive oil
4 cloves garlic, sliced thin
1 tsp paprika
1/2 tsp smoked paprika
1/2 tsp cumin
1/2 tsp ground chipotle pepper
1/2 tsp salt
pepper
1 1/2 lbs large shrimp, peeled and deveined
2 tbsp chopped fresh parsley
lime juice to taste

Heat oil over medium heat in a skillet large enough to hold all the shrimp in one layer until shimmering. Add garlic and cook until soft but not browned.
Add paprika, smoked paprika, cumin, chipotle pepper, 1/2 tsp salt and a few grinds of black pepper. Stir. Raise heat to medium high and add shrimp in one layer. Cook until just pink (about 2-3 minutes) then flip and cook until you reach desired doneness (for me about 2 minutes). Don't overcook! Remove shrimp from the pan, drizzle with the oil from the pan, sprinkle with parsley and squeeze on some lime juice.

Claire's Salmon Burgers

Claire made dinner last night, and it was fabulous! She found a Mark Bittman salmon burger recipe on the NYT website, and made a few small variations. Here is her version. You could easily change to include another type of fish or a mixture of fish (use a bit of olive oil if using a drier white fish) or add in other seasonings. Two thumbs up!

Salmon Burgers

1 1/2 lb boneless, skinless salmon, cut into large chunks
1 tbsp dijon
2 shallots, chopped
1/2 c panko breadcrumbs
1 1/2 tbsp capers, drained
salt and pepper to taste

2 tbsp olive oil or butter

Put about a quarter of the salmon into the container of a food processor. Add mustard and run until the mixture becomes paste like. Stop and scrape down sides as necessary.
Add the shallots and the remaining salmon, and pulse until the fish is chopped and well combined with the puree. No piece should be larger than a 1/4 inch or so, but be careful not to make the mixture too fine.
Scrape the mixture into a bowl and stir in bread crumbs, capers and some salt and pepper. Shape into four burger patties. (This can be done a few hours ahead of time. Refrigerate burgers.)
Place butter or oil in a 12-inch nonstick skillet, and turn the heat to medium-high. When the butter foam subsides or the oil is hot, cook the burgers for 2 to 3 minutes a side, turning once.*
Serve on a bed of greens, or on brioche buns with whatever condiments and fixings you'd like. We had them with homemade tartar sauce, red onions, tomatoes, and lettuce.

*The original recipe says you can also grill them, about 4 mins on the first side and 1-2 mins on the second. We haven't tried that but be careful not to overcook.

Easiest Ever Baked Macaroni and Cheese

Here's another comfort food recipe brought to you during the Covid time. I am generally a BIG fan of Melissa Clark. Her recipes are creative, tasty, often quite practical, and they work! This mac and cheese recipe is now my go-to recipe. It is SO EASY! You don't need to precook the pasta. And it works. You could jazz it up by adding veggies or bacon or more mustard or spice. As you wish.

Backed Macaroni and Cheese

4 1/2 c milk
8 oz cream cheese
1 1/2 tsp salt
1 garlic clove, minced
1 tsp mustard powder or dijon (or more to taste)
black pepper
pinch each cayenne and/or nutmeg

1 lb elbow macaroni
1 lb grated cheese (use up whatever is in the fridge or use all cheddar, whatever works for you)

4 tbsp melted butter
1/2 c grated parmesan
1 1/2 c panko breadcrumbs

Heat the oven to 425 degrees. Blend together (in a blender) milk, cream cheese, salt, garlic, mustard, black pepper, and cayenne and/or nutmeg until smooth.

Spray a deep 9-by-13-inch baking pan with non-stick spray. Spread pasta into the pan and scatter grated cheese on top of the pasta. Pour the milk mixture over the macaroni and cheese in the pan.

To make the bread crumb topping, stir together melted butter, parmesan, and breadcrumbs. Scatter over the top of the macaroni.


Bake for 20 minutes, then increase the heat to 450 degrees and continue to bake until the top is golden brown, about 20 to 30 minutes longer. Let rest for at least 10 minutes before serving; this gives the pasta a chance to absorb all the milk.

* This recipe makes a lot. I freeze the leftover macaroni and cheese in small square or rectangle shaped pieces, to be thawed and warmed as a side dish or for future lunches. Great alongside BBQ sausage and a salad, or packed in the lunch bag with crudités. Ketchup optional.