Mac and Cheese Bites

These little bites pack a punch and are a perfect way to portion control yourself! I made these for our Friendsgiving and they were gone within 30 minutes. They're easy to make, take 10 minutes to cook, and look amazing. Enjoy!  Makes 24

Ingredients
3/4 cup dry macaroni noodles, cooked and drained
2.5 cups shredded cheese
-1 cup jack cheese
-1 cup extra sharp cheddar
-1/2 cup mozzarella
1/4 cup greek yogurt + 2 tbsp
1/4 cup milk
2 tbsp butter, melted
1 egg
salt and pepper to taste
1 cup butter crackers, crumbled

Preheat oven to 350F
Spray a 12 tin, mini muffin pan with cooking spray
Combine cracker crumbs, 1/4 cup cheese mixture and 2 tbsp greek yogurt
Pack into the bottom of tins evenly
Combine cheese, butter, milk, yogurt, egg, and noodles

Place in tins over the cracker mixture

Push down gently
Bake for 10-12 minutes
Remove with a spoon and allow to cool

Short Rib Pasta

While being "hurricaned in" (note: Charlottesville over reacted just a little bit by giving us two days off) I have been cooking up a storm! I have been ordering short ribs a lot lately at one of my new favorite restaurants in Cville. I decided it was time to make them myself. I have seen short ribs served over mashed potatoes or in a stew, but I wanted to try them over pasta. (To make this recipe gluten free- serve with mashed potatoes or with gluten-free pasta). This was my first time making this dish and it was super easy! Serves 2

Ingredients

2 lb beef short ribs, bone removed (called a jersey cut, feel free to do this bone in)
3 tbsp rub spices*
*equal parts paprika, salt, pepper, sugar, basil, marjoram, thyme, and rosemary
1 cup mushrooms
1/2 cup frozen pearled onions, thawed
2 cup red wine
13/4 cup water
3/4 cup beef broth
2 tbsp extra virgin olive oil
1 tbsp sour cream
1/4 cup chopped parsley
pasta

Preheat oven to 325F
Rub both sides of beef with spices
In a dutch oven, heat on medium 1 tbsp olive oil
Braise the beef by browning on each side for about 3 minutes
remove with tongs
Pour out all but about 3 tbsp liquid
Add onions and mushrooms
Stir with a fork scraping the bottom
Add garlic and stir for one minute
Add 1/2 cup wine and allow to reduce to about 2 tbsp
Place beef back in the pot
Add broth, water, and remaining wine
Bring to a simmer
Cover and place in the oven for 2-2.5 hours
Flip beef over every 40 minutes with tongs

Meanwhile cook pasta

When beef is tender (falls off the fork), take the dutch oven out and remove the meat
Shred it and place it ontop of the pasta
Add 1 tbsp sour cream to the liquid
Stir and pour over the pasta
Sprinkle with parsley

Enjoy

Gluten Free Friday-Curry Butternut Squash Soup

Butternut squash is in abundance at the grocery store this time of year, therefore it's time for a butternut squash soup. I like to add cumin and curry to this soup to give it a little kick instead of adding cream. This recipe is healthy, easy, requires few ingredients, and gluten free! It tastes great as a side to a nice fall dinner or alone with a big hunk of bread. Serves 6

Ingredients

1.5 lb butternut squash, cut into similar sized chunks (I bought the squash precut)

2 cups organic gluten-free vegetable broth

1 small yellow onion, diced

2 tbsp extra virgin olive oil

2 tbsp cumin

1 tbsp curry powder

salt and pepper to taste

In a large pot combine 1 tbsp oil and onions over medium heat

Cover and stir occasionally until onions are soft

Add squash and remaining oil

Stir for about 2 minutes

Sprinkle with salt and pepper

Add broth and simmer for 15 minutes

Once squash is tender remove from heat

Allow to cool a little and puree with a hand blender or pour into a larger blender

Place back into the pot and simmer for 10 more minutes

Enjoy!