Southern Comfort- Mac and Cheese (Gluten Free) with Green Beans

Wow, it's been a while! 8 months? Really? A lot has gone on in my life keeping me away, but now I'm back!!!! This past July I got married and the planning took up soooo much time. It was all worth the effort and we had a wonderful weekend. 
Cheers to a new (school) year! This is the perfect comfort food before the first day back. P.S. these noodles is the best thing since (gluten-free) sliced bread! Our Four Seasons Resort in Hawaii used this brand, and I swear I couldn't tell the difference between it and real macaroni noodles. Also- this recipe does take a lot of effort and is completely worth it. The beans take no effort what so ever so it's a good mix. (Serves 6)

Mac and Cheese Ingredients 
4 cups gluten-free macaroni noodles
3 tbsp butter, cut into 9 pieces
2 cups 2% milk, at room temperature
1/2 lb orange cheddar cheese block, grated*
*don't buy pre-grated cheese, this way is much better
1/4 lb gruyere cheese, grated
1/4 lb white sharp cheddar, grated
1/4 cup gluten-free all purpose flour*
*I prefer Cup 4 Cup
2 tsp dried mustard
1 tsp salt
1/2 cup chopped broccoli rabe

1/4 cup chopped tomatoes (either cherry or roma)
1 spicy chicken sausage link*
*I buy a link from Whole Foods and cook it in a pot and break it up with a fork
(This takes about 5 minutes)
2 pieces of bacon cooked and broken up*
*We keep some cooked bacon in the freezer for recipes like this

Preheat oven to 375F
Cook noodles as directed and drain
In same pot, put in new hot water and boil the broccoli rabe for two minutes and drain
In a large sauce pan,  heat butter over medium heat- don't let boil
Add flour and mustard and whisk
Add in milk slowly, continue to whisk
Add in cheese (minus 1 handful to use later)
Finally toss in noodles and sprinkle with salt

In a baking dish sprinkle in tomatoes, sausage, and broccoli rabe
Pour in 3/4 noodle mixture
Stir, stir, stir
Pour remainder of noodles on top
Sprinkle with bacon and remaining cheese


Bake for about 15 minutes or until top is cooked and crispy

Green Bean Ingredients
2 cans organic green beans, rinsed and drained
2 cloves garlic minced
1 small, very small, onion, sliced in thin slivers
1 tbsp extra virgin olive oil
1/2 tbsp butter
salt and pepper

In a large pan, warm oil and butter over medium low heat
Add in onion once butter is melted, stir for 2 minutes
Add in garlic and stir until fragrant
Pour in drained beans (you might need to pat them dry if they're super wet)
Let cook for 5 minutes, stirring occasionally
Add salt and pepper to taste

Amazing Low- Fat Cream of Broccoli Soup

I was craving some good cream of broccoli soup and came across a low- fat recipe. Of course, I was very skeptical because anything low fat that involves cream usually is awful. This recipe however, left me and C licking our bowls. Instead of heavy cream, use half of a can of fat-free evaporated milk- same silky taste, less calories! Sprinkle with gruyere or swiss to add a cheesy touch. Serves 6

Ingredients
3 small heads of broccoli, chopped (bottom tossed)
2 leeks, chopped and de-dirted*
*put in a bowl with water for 10 minutes, let the dirt sink to the bottom
1/2 can of fat-free evaporated milk
2 cups chicken or vegetable stock
1 clove garlic, diced
2 tbsp extra virgin olive oil

salt and pepper
1/4 cup gruyere or swiss cheese shredded
*you can buy a shredded mix at Trader Joe's and freeze the remainder

In a large pot over medium low heat, heat oil
Add oil and leeks, cook for 5 minutes
Add garlic and broccoli, stir for another 5 minutes
(Until the broccoli is bright green)
Add broth and simmer for 15-20 minutes
When broccoli is tender, remove pot from heat
Using a hand blender and an oven mitt, puree soup

Add in milk slowly until desired color and taste
Sprinkle with salt and pepper

Martha's Rum Bundt Cake

Last weekend I met Martha Stewart! I went to a book signing and there she was in all of her beautiful glory (perfect hair, perfect voice, not so perfect shoe and sock combo) and we had her rum cake from her new book, Cakes. I left with 4 books signed for holiday presents and a new recipe. Here goes! I changed a few things to make a full bundt cake instead of mini ones because only Martha has mini bundt cake pans. Serves 9

Ingredients
1 cup (2 sticks) butter cut into 8ths, at room temperature
2 cups all-purpose flour
2 tsp baking powder
1/2 tsp coarse salt
2 tbsp dark rum
1 cup light brown sugar
1/2 cup granulated sugar
5 large eggs
Baking spray

For glaze
1 cup confectioners' sugar
2 tbsp milk or half and half

Preheat oven to 325F
Line a bundt pan with cooking spray
Sift together flour, baking powder and salt in a bowl

In a mixer, combine sugars and butter on medium until pale and fluffy
*This took about 4 minutes
Meanwhile, combine buttermilk and rum in a measuring cup
Add eggs one by one to butter mixture
Then on low speed add in 1/3 flour mixture
Followed by half the rum mixture, 1/3 flour, other half of rum mixture, and finish with the remaining flour

Pour into a bundt pan. The batter should be a little more than half way up the pan
If there is left over batter, use in another pan or disregard (don't want overflowing to occur!)
Bake for 25-30 minutes, until the top springs back and a knife inserted comes back clean
Let rest for 10 minutes then flip over onto a cooking rack

Wait about 30 minutes or until cool and top with glaze
*Glaze is made by whisking milk and sugar together.
If too tough, add more milk
If too runny, add more sugar

Healthy Chicken Orzo Salad

I started googling recipes that were low calorie now that this wedding diet really needs to happen! I found a recipe for a chicken and orzo salad that sounded wonderful. I changed up some ingredients and voila! Feel free to add feta or goat cheese to add a little kick. Serves 6

Ingredients
1 1/4 cups orzo pasta
1 half rotisserie chicken, chopped
Juice from one small lemon
1/4 tbsp lemon zest
1 tsp dijon mustard
1 clove garlic, minced
1 tbsp extra virgin olive oil
salt and pepper to taste
1 small red bell pepper, diced
1 small green bell pepper, diced
2 english cucumbers, chopped
3 green onions, light green and some green parts chopped
8 cherry tomatoes, cut into fourths
1 tbps chopped fresh dill

Cook pasta according to packaging, drain and rinse with cold water
In a small bowl, whisk garlic, oil, lemon juice/zest, mustard, salt and pepper
Pour pasta into a large bowl and combine with dressing
Toss in chicken and vegetables
Sprinkle with dill
Eat up!

Pumpkin Ale Short Ribs over Mashed Potatoes

Last week I had a pumpkin themed dinner party with ten of my close girl friends. For the main dish, I wanted something hearty that involved pumpkin ale. This recipe was melt in your mouth good and was eaten so quickly that I had to make it again to get pictures for the blog. We ate it all up! This is perfect for a cold fall evening. Pour over hot homemade Blue Cheese Mashers . Serves 4

Ingredients

2 lbs boneless short ribs

1 tbsp extra virgin olive oil

20 baby carrots sliced or one large carrot 

1 small yellow onion, chopped

2 leeks, chopped

1 clove garlic, minced

1 tbsp allspice

1 tbsp cloves

1 tsp whole pepper corns

1 bottle pumpkin ale (I used Sam Adams)

3 cups beef broth

Preheat oven to 350F

In a large dutch oven or large oven-proof pot heat oil over medium 

Add steak and brown on each side (about 2 minutes per side)

Remove and place on a plate

Reduce heat to medium low and add carrots, onions, and leeks

Cook for about 8 minutes, stirring constantly

Add garlic and spices

Stir for 1 minute then add pumpkin ale

Turn heat up to medium high and boil 

When beer has reduced by half add meat and broth

Bring to a boil then remove from heat and place in oven

Cook for three hours, turning meat with tongs every hour

Pour over mashed potatoes and eat up! 

Mexican Quinoa Casserole

To feed my Mexican food obsession without eating all of my calories for the day in one meal, I started making this dish. I jazzed up a dip recipe and pumped it full of quinoa. It's full of fiber, flavor, and will fill you up for hours. My favorite part was making the homemade refried black beans. Who knew they could be so simple?! Serves 4

Ingredients

1 cup quinoa

2 cups vegetable broth

1 tbsp extra virgin olive oil

1 can black beans, drained and rinsed

1 cup water

1 small yellow onion, diced

2 green onions, diced
1 tsp cumin

Juice from 1/2 lime

1 clove garlic, minced

1 jar roasted red peppers, drained, rinsed, and chopped

1 roma tomato, diced

1/4 cup manchego cheese, grated

Preheat oven to 375F

In a pot, heat oil on medium low

Add onions and garlic stirring for 3 minutes
Add in beans and cumin
Add 1 cup broth to the beans

Pour in lime juice

Bring to a boil and simmer for 10 minutes covered

Either puree with an emersion blender OR mash with a fork

Meanwhile, cook quinoa according to package 

(I replaced one of the cups of water for broth for flavor)

Place the quinoa in the bottom of a glass baking dish 

Pour beans over quinoa

Top with roasted red peppers and tomatoes

Sprinkle with cheese and green onions

Place in oven for 20 minutes covered with foil

Remove foil and cook for 5 more minutes, or until cheese gets crispy and golden

Top with green onions and eat up!

Sunday Night Cider Cocktails

Spiked cider is a drink I've enjoyed since I was young (sorry to sell you out dad) and it's one of my favorite Thanksgiving drinks to have next to a fire. I assumed it was a complicated recipe, since I've never personally made it and it tastes so rich. I also assumed it was only served hot. A few weeks ago I went to a dinner party where the host (shout out to Patti!)  served chilled spiked cider and I got to see how easy it is to make. I hope you "Fall" in love with this drink as much as I did. Serves 6

Ingredients

2 small green apples, thinly sliced

1/2 cup dark rum

1/2 cup cinnamon schnapps 

8 cups apple cider

12 cinnamon sticks

ice

Combine rum, schnapps, and cider,in a large pitcher

Pour over ice and place a cinnamon stick in each glass

String apples on a cocktail stick, or just place a few slices in the glass

That's it

Easy as pie!