Valentine's Day Chocolate Dipped Shortbread Hearts

Cookie Love.

There are a couple cookies I make every Valentine's Day- Chocolate Dipped Shortbread Hearts and Giant Oatmeal Raisin Cookies.  

Cheesiest Homemade Macaroni & Cheese

Last week my grandma was visiting.  Before she headed to the airport to return back to Washington, I wanted to make her a yummy, filling meal to stick to her bones for the flight home.  I had visions of her plane getting stuck on a runway with no extra food in her bag.  So I made sure she had good food in her tummy.  

Like most grandmas, she loves home-cooked comfort food.  I knew she'd love this super cheesy macaroni and cheese.  

This is another great recipe from Martha Stewart.  Martha likes expensive cheese so beware when shopping for her recommendations in the gourmet cheese aisle.  I bought a Trader Joe's New Zealand sharp white cheddar and a white cheddar Gruyere combination cheese.  You can experiment with the cheese varieties to stick within a budget.  The only thing I'd recommend it to use real cheese, no artificial cheeses.  They just don't melt well, and they're artificial.  Go for the REAL stuff!

Also, if you have small baking dishes, serve up individual macaroni and cheese meals.  I think they're adorable!

Ingredients

Serves 12

8 tablespoons (1 stick) unsalted butter (you'll use 2 T. for the bread and then 6 T. for the cheese sauce)

6 slices {good} white bread, crusts removed, torn into 1/4-1/2 inch pieces

5 1/2 cups milk

1/2 cup all-purpose flour

2 teaspoons salt

1/4 teaspoon ground nutmeg

1/4 teaspoon ground black pepper

1/4 teaspoon cayenne pepper, optional (I usually leave it out because some of our kids don't like spicy)

4 1/2 cups grated sharp white cheddar cheese

2 cups grated Gruyere cheese or 1 1/4 cups grated Pecorino Romano cheese

1 pound elbow macaroni, or a similar shaped noodle

Directions

1.  Heat oven to 375 degrees.  Butter or spray a 3-quart casserole dish; set aside.  Place small bread pieces in a medium bowl.  Melt 2 tablespoons butter in microwave safe dish.  Pour over bread and toss.  Set aside.

2.  In a medium saucepan set over medium heat, heat milk.  Melt remaining 6 tablespoons butter in large pot.  When butter bubbles, add flour.  Whisk one minute.

3.  While whisking, SLOWLY pour in hot milk.  Don't pour all milk in at one time or you'll have lumpy cheesy sauce.  Not good!  Continue cooking, until mixture bubbles and thickens.  This can take a few minutes.  Be patient.

4.  Remove pan from heat.  Stir in seasonings, 3 cups of the cheddar cheese, and 1 1/2 cups of the Gruyere.  Set aside.

5.  Meanwhile, prepare noodles according to package.  Drain, rinse with cold water.  Drain well.  Stir macaroni into cheese sauce.

6.  Pour mixture into prepared 3-quart dish, or small greased individual baking dishes.  Sprinkle with remaining cheese and breadcrumbs.  Bake until browned on top, 20  minutes or so.  Allow to cool 5 minutes before serving.

Chicken Cacciatore

Chicken Cacciatore with roasted brussel sprouts and butternut squash

Martha is the Queen!  Some of my favorite recipes are from various Martha Stewart cookbooks.  One book with great, quick cooking recipes is Martha Stewart's Quick Cook Menus.  I've made this Chicken Cacciatore recipe a number of times and it's great for a flavorful crowd pleasing meal.  It's a tasty chicken dinner option when we're following a paleo eating program served alongside roasted vegetables.  A side of pasta is a great accompaniment also, but not for the paleo folk.

Chicken Cacciatore
(I usually double this recipe if we're having company, or if I want to make sure we have leftovers).

Marinade
1 (6-ounce) can tomato paste
1/2 cup olive oil
1/4 cup red wine vinegar
1/3 cup red wine
1/2 teaspoon cayenne pepper
1/4 teaspoon red pepper flakes
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon Cajun spice for chicken (optional, I use my prepared Baby Bam)
Sliced onions and olives, optional

1 (3 pound) chicken, cut into 8 pieces (or I use boneless thighs, and breasts)
Salt and freshly ground pepper

Combine marinade ingredients, mix well.  I usually add onion and sometimes olives for added texture and flavor.  Place chicken in a large shallow baking dish.  Pour marinade over the chicken and let sit overnight in the refrigerator.  I'm never this organized, so I let it sit with marinade for at least an hour and it always turns out great.

At this point I usually sprinkle with a little kosher salt .

Preheat broiler.  Broil chicken pieces 8-10 minutes.  Turn over and baste with marinade.  Cook 8-10 minutes longer or until done.  I've also done this meal and baked at 425 degrees for about 10-15 minutes each side.  Check chicken to make sure breasts are done, but try not to over cook.  Use red marinade as sauce for pasta if serving alongside pasta.

Shepherd's Pie

Shepherd's Pie, or Cottage Pie as it is commonly referred, is a British or Irish meat pie topped with mashed potatoes.  This dish is dated back to the 1700's when potatoes became an edible option for the poor.  The potato has a very interesting history.  During this time of food shortages, potatoes were touted by the European governments and the upper class as an option to counter the famine of the era.  The peasants were suspicious, but after royalty and the upper class begin cultivating the potato, the poor began farming the feared tubers.  

Once, when making this dish with ground beef, I was told by an Irishman that it was actually "Cottage Pie."  He told me "Shepherd's Pie" was made with lamb.  I think most {Americans} when referring to or making Shepherd's Pie are actually making Cottage Pie, as ground lamb is quite a bit more expensive than ground beef.

The recipe I always use is from Martha.  I think her variation offers awesome flavor and is loved by all who try it.  I've had moms report how their children go back for 2nd's and 3rd's of this dish.  In addition, this is a meal you can make one to serve, one to give away or put in the freezer.  It's great to have an extra meal on hand.

You can make this dinner in a large baking dish or in individual dishes.  I like the individual dishes when serving our family, but it's much easier to give away in the large pan.

Shepherd's Pie

This recipe makes 8 individual servings or two large pies.  Cool pies completely before covering with plastic and freezing up to 3 months.  Reheat frozen pies (small or large) in a 375-degree oven for about an hour.

Ingredients

2 pounds freshly ground beef, or lamb
1 large onion, finely chopped
4 carrots, coarsely chopped
2 tablespoons tomato paste
2 tablespoons flour
1-2 tablespoons Worcestershire sauce
Kosher salt & ground pepper
10 ounces frozen peas, thawed
2 1/2 pounds russet potatoes, peeled and quartered
1 cup milk
6 tablespoons butter

1.  Preheat oven to 425.  Heat a large skillet over high heat.  In two batches, cook lamb (or beef) until  no longer pink, about 5 minutes per batch.  Transfer meat to a colander set in a bowl/ let fat drain off and discard.

I don't always follow directions.  I brown all at one time.

Browned ground beef.

This grease will drain out in the colander.

2.  Add 1/4 cup water to the skillet, scraping up the browned bits with a wooden spoon.  Reduce heat to medium; add onion and carrots.  Cook, stirring occasionally, until softened, about 5 minutes.  Stir in tomato paste.  Add flour; cook, stirring, 2 minutes.

I use the Cuisinart to chop the onions and carrots. 

Carrots and onions, cook about 5 minutes until softened.

Add tomato paste.

Sprinkle with flour.

Stir

3.  Add Worcestershire sauce (I usually add at least 2 tablespoons), 2 cups water, and meat.  Season with 2 teaspoons salt and 1/4 teaspoon pepper.  Simmer until thickened, stirring occasionally, about 10 minutes.  Stir in peas; cook 1 minute.  Divide among eight 8-ounce ramekins or two 9-inch glass pie dishes.

Worcestershire and water added.

Meat added.

Okay, I don't thaw my peas...not the end of the world.

Filling just about done, potatoes on.

This is SO good!  I have a hard time not just nibbling away at the meat.

One to give away.

One for our family.

And a cute one!

4.  Meanwhile, in a medium saucepan, cover potatoes with salted water by 1 inch;  bring to a boil.  Reduce heat;  simmer until fork-tender, 15-20 minutes.  Drain.

Potatoes cooked and ready for mash.

I mash the potatoes in the Kitchen Aid.  If you use a Kitchen Aid, don't overdo it or the potatoes will get tough.  Just enough to mash.

5.  In another small saucepan, bring milk and butter to a simmer;  remove from heat.  Pour milk mixture over cooked, drained, potatoes;  mash.  Season with 2 teaspoons salt and 1/4 teaspoon pepper.  Spread over pies;  use a fork to make peaks.  Bake on a baking sheet until tops are browned, 25-30 minutes.  Cool slightly; serve.

Milk mixture added.

Oh, so good!

All three, ready to go...and I didn't fork peak them.

One for home...ready to serve.

One to give away, ready to deliver.

One individual.  So cute!