6/18 Peanut Butter Crispy Rice Treats with Chocolate and Caramel Drizzle (EW 7&8/21) Good—used agave, no peanuts. Did not firm up, but it was quite warm.
6/12 Peanut Butter Crackles (FNM) Very tasty. 1.2 oz. Too much sugar on outside? Preferred granulated to powdered. Use for peanut butter blossoms?
6/11 Skillet Macaroni and Cheese with Broccoli and Garlic (CC) Definitely make again. Garlic and broccoli are great additions.
6/20 Speedy Linguine and Clam Sauce (RS 2/21) Needed some adjustments, but good. I think I didn’t cook clams/broth down long enough. Flavor was a bit weak. Or drain clams? Was actually better sauce as leftovers--thickened some and gained some flavor though I took out all the leftover clams
6/6 Nestling Butterfinger Bars (BH&G) These were OK, but I didn’t like the texture—not a cookie, not a cake. Didn’t bake through center.
This one-pot meal is perfect for both meatless days and exhausting home-late days. Since it comes from KCET's America's Test Kitchen, the recipe does have an unexpected ingredient or two (namely evaporated milk, for better texture), but they've kept it relatively simple. Feel free to add more greens if you like, or keep the amount as-is if a little bit of masking is in order. Enjoy!
Skillet Macaroni and Cheese with Broccoli Serves 4 4 cups water, plus more as needed 10-12 oz broccoli florets, cut into bite-sized pieces salt and pepper 3 Tbs unsalted butter 3 garlic cloves, minced 1/4 tsp red pepper flakes 1 (12-oz) can evaporated milk 12 oz pasta 3/4 tsp cornstarch 1/2 tsp dry mustard 1/4 tsp hot sauce 6 oz extra sharp white cheddar, shredded (about 1 1/2 cups) 6 oz Monterey Jack cheese, shredded (about 1 1/2 cups)
Bring 1/2 cup water to a boil in a 12-inch skillet over medium-high heat. Add the broccoli and a pinch of salt, cover, and cook until the broccoli is just tender, about 5 minutes. Drain broccoli and set aside.
Wipe out the skillet and melt 1 tablespoon of the butter. Add the garlic and pepper flakes and cook, stirring constantly, until fragrant, about 1 minute. Stir in the remaining 3 1/2 cups of water, 1 cup of the milk, 1/2 tsp salt, and the pasta. Bring to a fast simmer and cook, stirring frequently, until the pasta is tender and the sauce has started to thicken, 9 to 12 minutes.
Whisk together the remaining 1/2 cup of evaporated milk, cornstarch, mustard, and hot sauce. Stir into the skillet, and continue to simmer for 2-3 minutes until the sauce has thickened.
Off the heat, stir in the cheddar and Monterey Jack, one handful at a time, until melted. If the sauce seems too thick, add a few tablespoons of extra water. Stir in the remaining 2 tablespoons of butter, broccoli and season with salt and pepper to taste. Allow to sit 5 to 10 minutes to thicken before serving.
Post by erin elizabeth on Jul 1, 2021 10:39:42 GMT -5
That's the corn muffin recipe! I did use half sc and half yogurt since I had an open yogurt
There are a ton of skillet mac and cheeses from America's Test Kitchen and Cook's Country and Cook's Illustrated floating around out there. I cannot put my hands on my copy, but it was this one: Skillet Macaroni and Cheese. The recipe was followed by variations (kielbasa and mustard, broccoli and garlic, ham and peas maybe?). I think you sauteed garlic and pepper flakes in olive oil and then proceeded with the recipe, stirring in one bag of defrosted broccoli florets when you stirred in the cheese (or maybe when you added the rest of the evapo milk). If I can put my hands on my copy, I'll confirm, but that feels right.
I miss you all! Thanks for coming out of the woodwork <3
I did not keep track this month but a few I remember that stand out:
Spicy Zucchini Lasagna-Half Baked Harvest. www.halfbakedharvest.com/zucchini-ricotta-lasagna/ A noodle-less lasagna. I modified the recipe a bit by pre-cooking the thinly sliced zucchini planks lightly on the grill (to prevent a watery casserole....and it worked!); I used ground turkey and her seasoning blend for Italian sausage but went lighter on the red pepper flakes. I will never give up pasta but this is a delicious light summery alternative.
Spring Chili with Greens-Bon Appetit www.bonappetit.com/recipe/spring-chili-with-greens . Also went off track quite a bit on this one but enjoyed my changes. I simmered some bone in chicken in the broth and added the shredded meat back in at the end; cut back a bit on the beans since I added chicken but also included some hominy and corn I had in the house; grilled all my peppers and thickened the soup by pureeing a portion of the peppers, beans, and the Parmesan rind I simmered in the pot as well (omitted the added grated Parmesan at the end); and finally finished with cilantro and lime.
2 dips: White Bean Dip with Spring Herbs and Cannellini Bean Dip with Roasted Red Peppers-both good although I like the MSK one better.
Erin, that mac and cheese is very similar to ATK/CI and it is now my go-to. They originally used milk but I never have that on hand. It is great to hear the recipe you linked uses evaporated milk since that is easier to keep as a pantry item. I typically use cream, since that is what I use in our coffee.
I'm trying to think of any wow dishes I made in June and nothing comes to mind. DH always loves crisp fried potatoes, but that's not a real recipe. I made socca and topped it with BBQ/chicken w/ cheddar and ate it like a pizza; I've made that before so not new.
Thoreau said, 'A man is rich in proportion to the things he can leave alone.'