Spinach-Artichoke Macaroni and Cheese for “30 Days 30 Ways with Macaroni and Cheese
February 11, 2010
When I was asked to come up with a recipe for a new twist on Macaroni and Cheese for Wisconsin Cheese and their upcoming “Macaroni Blog” I was so excited. They asked what type of cheese I wanted to use in my recipe, and I quickly said, “Fontina”. Since my three kids love Spinach-Artichoke Dip, I thought I would combine a simple macaroni and cheese recipe with spinach and artichokes making a comforting, creamy dish.
Here’s how: Start by boiling the noodles. Combine half-and-half, milk, flour, sea salt and pepper. Stir in spinach, artichokes and Fontina. Pour in a lightly greased 13-x 9-inch baking dish and top with panko breadcrumbs, Parmesan cheese and melted butter. Bake in the oven and that’s it. This recipe is wonderful for a main or side dish. My kids loved it, and I think you will too!
Spinach-Artichoke Macaroni and Cheese
Prep:
20 minutes
Cook:
55 minutes
Yield:
8 to 10 servings
Ingredients
8 ounces uncooked elbow macaroni
1 cup half-and-half or whole milk
1/4 cup all-purpose flour
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper
1 (10-ounce) package frozen spinach, thawed and drained
1 (14-ounce) can artichoke hearts, drained and chopped
3 1/2 cups shredded Wisconsin Fontina Cheese
1 cup panko breadcrumbs
1 cup shredded Wisconsin Parmesan Cheese
1/4 cup butter, melted
1 cup half-and-half or whole milk
1/4 cup all-purpose flour
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper
1 (10-ounce) package frozen spinach, thawed and drained
1 (14-ounce) can artichoke hearts, drained and chopped
3 1/2 cups shredded Wisconsin Fontina Cheese
1 cup panko breadcrumbs
1 cup shredded Wisconsin Parmesan Cheese
1/4 cup butter, melted
Preparation
1. Preheat oven to 350°F. Bring a large pot of water to a boil, add pasta and cook according to package directions; drain well and set aside.
2. Whisk together half-and-half, flour, salt and pepper in a large mixing bowl. Add in cooked macaroni, spinach, artichokes and Fontina Cheese; mixing well.
3. Pour macaroni mixture into a lightly greased 13-x 9-inch baking dish. Sprinkle with breadcrumbs and Parmesan Cheese; drizzle evenly with melted butter.
4. Bake 40 to 45 minutes or until golden brown. Serve immediately.
2. Whisk together half-and-half, flour, salt and pepper in a large mixing bowl. Add in cooked macaroni, spinach, artichokes and Fontina Cheese; mixing well.
3. Pour macaroni mixture into a lightly greased 13-x 9-inch baking dish. Sprinkle with breadcrumbs and Parmesan Cheese; drizzle evenly with melted butter.
4. Bake 40 to 45 minutes or until golden brown. Serve immediately.
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Family Favorite Side Dish: Sweet Potato Fries
February 09, 2010
My kids love sweet potatoes and they are always a home-run side dish to serve at my house. One of our favorite burger restaurants in Birmingham, Baja Burger, makes great sweet potato fries. I replicated the recipe making them thicker but also lower in fat (and no fried okra, unfortunately). Try this recipe as it’s so simple and a true family favorite.
Sweet Potato Fries
Prep:
15 minutes
Cook:
30 minutes
Yield:
4 servings
Ingredients
3 large sweet potatoes (about 11/2 lb.), peeled and cut into 2-inch slices
2 tbsp. olive oil
1/4 tsp. salt
1/4 tsp. freshly ground pepper
2 tbsp. olive oil
1/4 tsp. salt
1/4 tsp. freshly ground pepper
Preparation
1. Spray an aluminum foil-lined jelly-roll pan with cooking spray. Preheat oven to 425F.
2. Combine sweet potatoes, olive oil, salt and pepper in a freezer bag or large bowl, tossing to coat. Place in a single layer in pan.
3. Bake at 425F for 20 minutes or until crisp, stirring every 10 minutes. Increase heat to 450F and cook 10 minutes more.
2. Combine sweet potatoes, olive oil, salt and pepper in a freezer bag or large bowl, tossing to coat. Place in a single layer in pan.
3. Bake at 425F for 20 minutes or until crisp, stirring every 10 minutes. Increase heat to 450F and cook 10 minutes more.
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Healthy and Flavorful Stuffed Baked Potatoes
January 13, 2010
Sometime it feels like sides dishes get left out, and people ask me all the time for side dish ideas. These Stuffed Potatoes are low-fat and easy to make. The touch of Greek Yogurt and Gruyere add great flavor and texture. They go perfect with meat, fish or pork, and best of all, the kids love them. See me on Thursday 11:30 central time on NBC 13 “Daytime Alabama” making a few of my favorite side dish recipes.
Stuffed Potatoes with Gruyere
Prep:
20 minutes
Cook:
20 minutes
Yield:
4 servings
Ingredients
4 (8-ounce) baking potatoes
2 teaspoons butter
2 cloves garlic, minced
1/2 cup skim milk
1/2 cup nonfat Greek yogurt
1 cup (2 ounces) shredded Gruyère or swiss cheese, divided
1 tablespoon chopped fresh Italian parsley
1/4 teaspoon sea salt
1/4 teaspoon paprika
1/4 teaspoon black pepper
2 teaspoons butter
2 cloves garlic, minced
1/2 cup skim milk
1/2 cup nonfat Greek yogurt
1 cup (2 ounces) shredded Gruyère or swiss cheese, divided
1 tablespoon chopped fresh Italian parsley
1/4 teaspoon sea salt
1/4 teaspoon paprika
1/4 teaspoon black pepper
Preparation
1. Preheat oven to 500°.
2. Pierce the potatoes with a fork, and arrange in a circle on paper towels in microwave oven. Cover potatoes with damp paper towels. Microwave potatoes at high 12 minutes or until done, rearranging after 6 minutes. Let stand 2 minutes. Split open potatoes; scoop out pulp, leaving a 1/4-inch-thick shell. Reserve shells; set pulp aside.
3. Heat butter in a small skillet over medium-high heat. Add garlic; sauté 30 seconds. Add milk; bring to a simmer. Pour milk mixture over potato pulp. Add 1/4 cup cheese and remaining ingredients, mixing well. Stuff shells with potato mixture. Sprinkle evenly with 1/4 cup cheese. Bake at 500° for 8 minutes or until the cheese begins to brown.
2. Pierce the potatoes with a fork, and arrange in a circle on paper towels in microwave oven. Cover potatoes with damp paper towels. Microwave potatoes at high 12 minutes or until done, rearranging after 6 minutes. Let stand 2 minutes. Split open potatoes; scoop out pulp, leaving a 1/4-inch-thick shell. Reserve shells; set pulp aside.
3. Heat butter in a small skillet over medium-high heat. Add garlic; sauté 30 seconds. Add milk; bring to a simmer. Pour milk mixture over potato pulp. Add 1/4 cup cheese and remaining ingredients, mixing well. Stuff shells with potato mixture. Sprinkle evenly with 1/4 cup cheese. Bake at 500° for 8 minutes or until the cheese begins to brown.
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Lightened Up Green Bean Casserole
December 21, 2009
I made this on Thanksgiving, and it was quite the hit. Fresh green beans, shallots and panko breadcrumbs take ordinary Green Bean Casserole to a new level. It’s perfect for Christmas and anytime of the year. No one will believe it’s so low in fat.
Lightened-Up Green Bean Casserole
Prep:
10 minutes
Cook:
40 minutes
Yield:
6 servings
Ingredients
4 cups cooked, cut green beans
2 shallots, finely chopped
2 teaspoons olive oil
2/3 cup panko breadcrumbs
1 (103/4-ounce) can reduced fat cream of mushrooms soup
1/2 cup skim milk
1/2 cup shredded Swiss cheese
1/4 teaspoon pepper
1 cup French onions
2 shallots, finely chopped
2 teaspoons olive oil
2/3 cup panko breadcrumbs
1 (103/4-ounce) can reduced fat cream of mushrooms soup
1/2 cup skim milk
1/2 cup shredded Swiss cheese
1/4 teaspoon pepper
1 cup French onions
Preparation
1. Steam green beans over the stove or in the microwave until crisp-tender; drain and set aside.
2. Cook shallots in hot oil in small skillet 2 minutes or until browned.
3. Stir together beans, shallots, breadcrumbs, soup, milk, cheese, in a lightly greased 11/2-quart casserole dish.
4. Bake at 350F for 25 minute or unti mixture is hot and bubbly. Stir and sprinkle with onions. Bake 5 minutes more or until onions are golden brown.
Note: 2 packages (9 ounces each) frozen green beans may be substituted for fresh.
2. Cook shallots in hot oil in small skillet 2 minutes or until browned.
3. Stir together beans, shallots, breadcrumbs, soup, milk, cheese, in a lightly greased 11/2-quart casserole dish.
4. Bake at 350F for 25 minute or unti mixture is hot and bubbly. Stir and sprinkle with onions. Bake 5 minutes more or until onions are golden brown.
Note: 2 packages (9 ounces each) frozen green beans may be substituted for fresh.
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Thanksgiving Family Favorite: Lightened Up Sweet Potato Casserole
November 23, 2009
My sister, Julie, makes Sweet Potato Casserole every year on Thanksgiving. She usually has to make two because everyone loves it so much. I lightened her recipe a bit, decreasing the butter, using low-fat sweetened condensed milk, using whole wheat flour and using egg whites. It still tastes great and is a classic Thanksgiving side dish. You won’t miss some of the extra fat.
Lightened-Up Sweet Potato Casserole
Prep:
25 minutes
Cook:
1 hour, 45 minutes
Yield:
8 servings
Ingredients
6 medium sweet potatoes (about 3 pounds)
3/4 cup sugar
1/2 (14-ounce) can low-fat sweetened condensed milk
2 egg whites
1 teaspoon grated orange rind
3 tablespoons orange juice
1/4 teaspoon salt
1/2 teaspoon ground nutmeg
1 cup firmly packed light brown sugar
1 cup chopped pecans
1/4 cup whole wheat flour
1/4 cup butter, melted
3/4 cup sugar
1/2 (14-ounce) can low-fat sweetened condensed milk
2 egg whites
1 teaspoon grated orange rind
3 tablespoons orange juice
1/4 teaspoon salt
1/2 teaspoon ground nutmeg
1 cup firmly packed light brown sugar
1 cup chopped pecans
1/4 cup whole wheat flour
1/4 cup butter, melted
Preparation
1. Cook potatoes in boiling water to cover in Dutch oven 30 to 40 minutes or until tender, and drain. Cool slightly, and peel.
2. Combine potatoes, sugar, next 7 ingredients in a large bowl; mash with a potato masher and beat at medium speed with an electric mixer until blended. Spoon into a 13- x 9-inch baking dish.
3. Stir brown sugar, pecans, flour and margarine; sprinkle over sweet potato mixture.
4. Bake at 425F for 30 minutes or until thoroughly heated, shielding top with aluminum foil after 20 minutes to prevent excessive browning.
2. Combine potatoes, sugar, next 7 ingredients in a large bowl; mash with a potato masher and beat at medium speed with an electric mixer until blended. Spoon into a 13- x 9-inch baking dish.
3. Stir brown sugar, pecans, flour and margarine; sprinkle over sweet potato mixture.
4. Bake at 425F for 30 minutes or until thoroughly heated, shielding top with aluminum foil after 20 minutes to prevent excessive browning.
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Healthy Thanksgiving or Christmas Side Dish: Marinated Broccoli and Cauliflower
November 22, 2009
Yesterday I was a presenter in Wetumpka, Alabama at “Gathering at the River”, a Cookbook Fair and Tasting. This was a fundraiser for Trinity Episcopal Church. I had a great time and met some fabulous, sweet people who loved my book, recipes and Ingredients, Inc. t-shirts. We talked a lot about Thanksgiving, and a few asked me for some low-fat, healthy Thanksgiving and Christmas side dish ideas. This recipe for Marinated Broccoli and Cauliflower is a great one and is so easy to prepare. Thanks to everyone who attended! Hope you like this recipe.
Marinated Broccoli and Cauliflower
Prep:
15 minutes
Cook:
5 minutes
Yield:
6 servings
Ingredients
1 large head cauliflower, cut into small florets
1 large head broccoli, cut into small florets
1/3 cup white wine vinegar
2 teaspoons Dijon mustard
1/3 cup olive oil
1/4 cup chopped red onion
3 tablespoons chopped fresh parsley
2 tablespoons capers
1/4 teaspoon freshly ground pepper
1 large head broccoli, cut into small florets
1/3 cup white wine vinegar
2 teaspoons Dijon mustard
1/3 cup olive oil
1/4 cup chopped red onion
3 tablespoons chopped fresh parsley
2 tablespoons capers
1/4 teaspoon freshly ground pepper
Preparation
1. Bring a medium pot of water to a boil. Working in batches, blanch cauliflower and broccoli until just tender, about 5 minutes. Drain and transfer to a bowl.
2. Whisk together vinegar and remaining ingredients. Pour over cauliflower mixture, tossing well. Cover and refrigerate overnight to up to 1 day. Serve chilled or at room temperature.
2. Whisk together vinegar and remaining ingredients. Pour over cauliflower mixture, tossing well. Cover and refrigerate overnight to up to 1 day. Serve chilled or at room temperature.
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Traditional Thanksgiving Dressing with a Southern Twist: Biscuit-Cornbread Dressing
November 15, 2009
Every year, I make cornbread dressing for Thanksgiving, which usually takes place at my house. Last year, one of my favorite friends told me that their mom makes her cornbread dressing with the combination of cornbread and biscuits: Biscuit-Cornbread Dressing. I was so excited to try it and of course, I was wowed at the results. It was awesome, really southern, and everyone loved it! My kids request it anytime they want pure southern down-home comfort food and are looking forward to having it again this Thanksgiving.
Note: If you don’t have the time to make your own cornbread and biscuits, use store-bought or packaged cornbread or frozen biscuits. You will need 3 cups of cornbread and 3 cups of biscuits.
Biscuit-Cornbread Dressing
Prep:
25 minutes
Cook:
35 minutes
Yield:
12 to 16 servings
Ingredients
Classic Cornbread:
2 cups yellow cornmeal
3/4 cup all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
2 cups buttermilk
1 egg
2 tablespoons butter or margarine, melted
10 prepared biscuits, crumbled (about 3 cups) (I used frozen "Southern style" biscuits)
1 large onion, diced
4 stalks celery, diced
1/3 cup finely chopped fresh sage
2 eggs, lightly beaten
4 cups low-salt, fat-free broth, undiluted
1 teaspoon freshly ground pepper
2 cups yellow cornmeal
3/4 cup all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
2 cups buttermilk
1 egg
2 tablespoons butter or margarine, melted
10 prepared biscuits, crumbled (about 3 cups) (I used frozen "Southern style" biscuits)
1 large onion, diced
4 stalks celery, diced
1/3 cup finely chopped fresh sage
2 eggs, lightly beaten
4 cups low-salt, fat-free broth, undiluted
1 teaspoon freshly ground pepper
Preparation
1. Heat a large greased cast-iron skillet in a 425F oven 5 minutes. Combine first 6 ingredients in a large bowl. Make a well in center of mixture.
2. Stir together buttermilk, egg, and butter; add to dry ingredients, stirring just until moistened. Pour cornmeal batter in hot skillet. Bake at 425F for 25 minutes or until golden. Remove from pan immediately. Crumble cornbread into a large bowl;
3. Crumble cornbread and biscuits into a large bowl; add onions and celery, and saute until tender. Stir in sage, and saute 1 more minute.
2. Stir vegetables, eggs, chicken broth, and pepper into cornbread mixture; pour evenly into 1 lightly greased 13- x 9-inch baking dish. Cover and chill 8 hours, if desired. Bake, uncovered, at 375° for 35 to 40 minutes or until golden brown.
2. Stir together buttermilk, egg, and butter; add to dry ingredients, stirring just until moistened. Pour cornmeal batter in hot skillet. Bake at 425F for 25 minutes or until golden. Remove from pan immediately. Crumble cornbread into a large bowl;
3. Crumble cornbread and biscuits into a large bowl; add onions and celery, and saute until tender. Stir in sage, and saute 1 more minute.
2. Stir vegetables, eggs, chicken broth, and pepper into cornbread mixture; pour evenly into 1 lightly greased 13- x 9-inch baking dish. Cover and chill 8 hours, if desired. Bake, uncovered, at 375° for 35 to 40 minutes or until golden brown.
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Low-Fat Twice Baked Potatoes with Greek Yogurt
July 15, 2009
My youngest son, Zachary, loves twice baked potatoes. I am really bad at making them so I ask my husband, Jon, to make them. He came up with the idea of using Greek yogurt in them instead of sour cream, and everyone loved them even more. My favorite Greek yogurt is Fage 0%. It’s high in protein and low in carbohydrates and fat.
Low-Fat Twice-Baked Potatoes
Prep:
25 minutes
Cook:
65 minutes
Yield:
6 servings
Ingredients
6 medium baking potatoes (about 3 pounds)
1 cup skim milk
11/4 cups (5 ounces) shredded extrasharp cheddar cheese, divided
11/2 cups Greek-style plain yogurt (I use Fage 0%)
2 tablespoons butter
1 teaspoon garlic powder or 1 clove fresh garlic, minced
1 teaspoon sea salt
1/2 teaspoon freshly ground pepper
1 cup skim milk
11/4 cups (5 ounces) shredded extrasharp cheddar cheese, divided
11/2 cups Greek-style plain yogurt (I use Fage 0%)
2 tablespoons butter
1 teaspoon garlic powder or 1 clove fresh garlic, minced
1 teaspoon sea salt
1/2 teaspoon freshly ground pepper
Preparation
1. Preheat oven to 450°.
2. Pierce potatoes with a fork. Bake potatoes at 450° for 50 minutes or until done; cool slightly. Cut each potato in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell. Combine potato pulp, milk, 3/4 cup cheese and remaining ingredients in a large bowl.
3. Spoon potato mixture evenly into shells; discarding remaining 2 shells. Sprinkle remaining 1/2 cup cheese evenly over potatoes. Bake at 450° for 15 minutes or until thoroughly heated.
2. Pierce potatoes with a fork. Bake potatoes at 450° for 50 minutes or until done; cool slightly. Cut each potato in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell. Combine potato pulp, milk, 3/4 cup cheese and remaining ingredients in a large bowl.
3. Spoon potato mixture evenly into shells; discarding remaining 2 shells. Sprinkle remaining 1/2 cup cheese evenly over potatoes. Bake at 450° for 15 minutes or until thoroughly heated.
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Summer Side Dish: Grilled Beer-Basil Corn
June 21, 2009
Grilling corn is so easy, and it’s so versatile to prepare. I was out at the farmer’s market this weekend and thought I would try my hand at a simple ingredient combination to flavor the corn: using light beer and basil. It came out great! Feel free to add sea salt, pepper or your favorite herbs. It’s wonderful this time of year.
Beer-Basil Corn
Prep:
10 minutes
Cook:
10 minutes
Yield:
4 to 6 servings
Ingredients
4 ears fresh corn, removing husks and silks
1 (12-ounce) bottle light beer (I like Modelo)
1/2 cup finely chopped fresh basil
1 (12-ounce) bottle light beer (I like Modelo)
1/2 cup finely chopped fresh basil
Preparation
1. Place corn in a large dish and pour beer over to cover. Sprinkle with basil, turning well. Let stand 15 minutes or soak overnight, if desired.
2. Drain and place on grill, covered with grill lid, over medium-high heat (350°to 400°) 5 to 10 minutes or until golden brown, turning occasionally.
2. Drain and place on grill, covered with grill lid, over medium-high heat (350°to 400°) 5 to 10 minutes or until golden brown, turning occasionally.
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New Years Greens-Spinach with Dried Fruit and Goat Cheese
December 29, 2008
While black-eyed peas are supposed to bring luck for the New Year, another superstition in the south is to serve greens such as cabbage, collards, greens, mustard greens, kale or spinach to bring money or prosperity in the New Year. As a Recipe Developer, I have created hundreds of spinach recipes for magazines and food companies, and I wasn’t sure which one to share with you for the New Year. I made this version two nights ago by just using what I had in my pantry and in the refrigerator, and it was an instant hit at our dinner table. It’s only 5 ingredients and is healthy, colorful and has a sweet and salty crunch along with the creaminess of goat cheese. Feel free to use what you have in your home. and I wish everyone much hope for a happy prosperous New Year!
Spinach with Dried Fruit, Nuts and Goat Cheese
Prep and cook: 3 minutes
Yield: 4 servings
Ingredients
1 teaspoon olive oil
2 (6-ounce) packages fresh baby spinach
Kosher salt to taste
2 tablespoons organic fruit and nut trail mix (I used “Good Sense Organic”)
2 tablespoons crumbled goat cheese
Preparation
1. Heat olive oil in a nonstick skillet over medium-high heat. Add fresh spinach to skillet, and cook 2 to 3 minutes or until spinach is wilted. Sprinkle with salt, trail mix and goat cheese. Serve spinach with slotted spoon or tongs.
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