Creamy Stovetop Macaroni and Cheese

HIII. I have a new recipe. It's a miracle, I know. Having a kid is hard, and I am in awe of the bloggers who do this thang with their tiny humans running around. They're the real MVP. I have a hard time but when I can get something for you I will! And here it is!!

There are two camps of macaroni and cheese lovers: baked or stovetop. I'm a baked mac and cheese fan myself, I like the crisp top and thicker center. But Michael is firmly team stoveop, so when I saw this recipe I thought it looked like it would be right up his alley (and I certainly wouldn't kick it out of bed either)!

It's quick and easy, uses only one pot (hi hi hi have I mentioned I'm a busy mom? All important facts for me!) and is seriously creamy and flavorful and just downright tasty. And you can absolutely jazz it up with different seasonings, or by mixing up the kinds of cheese, or mixing in veggies or a protein (OMG NOW I WANT TO DO BEEF AND CARAMELIZED ONION MAC AND CHEESE BECAUSE I HAVE AN ADDICTION TO THAT COMBO). Am I still #teambakedmacandcheese? Yes--but this recipe comes a close second! And it makes my boys happy so...I'm really #teamfamily. 

Baked Cucumber Chips

So you know how sometimes you can't tell the difference between cucumbers and zucchini at the grocery store and so you end up with 3 cucumbers and you and your husband don't even like cucumbers (and your baby tolerates them slightly, at best)?

No...just me?

Oh. Well...that happened. So I needed to find something to do. And I found a way to make baked cucumber chips. Which intrigued me. 

They're actually super simple to make and you can have fun playing around with different seasonings! I originally intended for James to enjoy them but the texture was tricky for him. Luckily, Michael really ended up liking them and they were gone before I knew it! I'm always down for a healthy way to have a crunchy snack.

5 Ingredient Butter Roasted Tomato Sauce

My Italian husband is, understandably, quite picky about sauce. But it's led to a hunt for the creation of his version of sauce perfection. I know one of his chief complaints about my sauces in the past has been that they weren't thick enough, so when I saw this method for roasting tomato sauce to achieve that thick texture as if it had simmered for hours on the stove but actually was just in the oven for a bit, I knew I needed to try it!

And the results were YUM. This is actually my favorite sauce that I've made, thus far. It's admittedly still not quite Michael's perfection but he did really like it and oh my word the texture is dreamy and the flavor is just the perfect amount of garlic and richness. A total must-try!

Perfect Roasted Carrots

Roasted carrots have changed my life.

I mean...as much as carrots can change your life, I suppose.

You know me, I'm never super excited about veggies. Carrots are one of the few I like, but up until now I thought I only really liked raw carrots but NOW...oh now I know the magic of roasted carrots.

(Thanks to Michael's stepmom Jeanne who brought some over with a dinner she made for all of us and totally turned my vegetable world upside down.)

Guys...they're delicious. They get all caramelized around the edges and have the perfect combination of sweet and salty. They're tender but still with some crunch. They're an awesome side dish and super easy to throw together. And I've made them a ton of times already and now I want to make them again!

Roasted Garlic and Caramelized Onion Mashed Potatoes

Sweet and oh so flavorful...roasted garlic and caramelized onions are a few of my favorite things (I tried to plug them into the song but couldn't quite make the rhyme scheme work so just pretend I'm clever and I did it and we all had a good chuckle, mkay?). I also adore mashed potatoes. So putting them all together is pretty much side dish nirvana.  (Especially when you're serving them with french dip sandwiches. That's a good meal, right there).

It's so ironic that I have so many mashed potato recipes on this blog but, in reality, 99% of the time I make mashed potatoes I sort of just wing it and mix stuff up not according to any particular recipe. That's real life, folks. BUT sometimes you wanna mix things up and do something specific and special and that's what happened here with these lovelies.

Creamy mashed potatoes with all the flavorful and somewhat sweet deliciousness imparted by roasted garlic and caramelized onions totally make the time that goes into them worth it! Michael even enjoyed them and generally he's pretty meh on mashed potatoes. Highly recommend!

Extra Crispy Baked French Fries

I meeeean....we all love french fries, right?? But generally frying them is a messy and unhealthy thing we don't wanna mess with at home. That's why baked fries are so awesome--but I feel like they're never quite crispy and flavorful enough...

until now!

The two things that really help crisp these fries up is soaking them in water (this helps get some of the starch out, which gets a crispier result) and making sure to dry them after that. As far as flavor goes that's on you: salt the heck out of 'em. Put some truffle oil and parmesan cheese on them (that's what I diiiid!). Do garlic or a spice blend. Whatever makes your french fry loving heart happy.

Have I told you all my french fry shame? The kind of gross way I used to eat (specifically McDonald's) french fries as a kid? I used to....*deep breath* suck off the salt and then dip them in ketchup. They were soggy and gross and I don't know what was wrong with me....I'm so sorry. Please forgive me. I was a weird kid with weird food habits.

I'm a changed lady, now, and am in fact a bit of a french fry snob. These were definitely the best fries I've ever baked at home and they will be getting made again (so that Michael can actually try them because I maaaay have eaten them all before he got home. Oops!)

Spinach & Artichoke Quesadillas

I adore spinach artichoke dip. Seriously, I'm a big fan. My best friend, Alex, can claim credit for my love since she sort of forced it upon me. We used to go to TGI Friday's and she would insist that we share the spinach artichoke dip, even if I told her I wasn't a fan. She said, "No. You like it and will share with me." And I did like it, and I did share it with her. BUT I do not like to eat it with tortilla chips-I need some sort of bread or flatbread or some such to dip in it, or I'm just not about that life.

Which is the beautiful thing about these quesadillas--you can skip the whole step of dipping. The spinach artichoke yumminess is sandwiched between 2 tortillas and it's all warm and cheesy and tortilla-y and I am a BIG FAN.

The spinach and artichoke dip is super creamy and rich, and comes together on the stove crazy quickly. Then it's just about spreading some on a tortilla, topping with another tortilla, and heating in a skillet until everything is warm and crisp and happy-wonderful. Michael and I both give our seal of approval!

Creamy Skillet Macaroni & Cheese {Max Brenner's Copycat}

First of all...saying this recipe is a copycat is a smidge misleading. It's not actually a copycat-it's the actual recipe via Max Brenner's website. So it's like super legit. Whenever I would go to Max Brenner's restaurant in NYC, my favorite savory item was their skillet macaroni and cheese. It's creamy and flavorful with a gorgeous, slightly crisp, crust, and there are little bites of tomatoes studded throughout. It's crazy good.

I'm having flashbacks to many many wonderful times in NYC back at Max Brenner's restaurant--with the macaroni and cheese today, and that hot chocolate I shared last week (which is the closest hot chocolate I've ever had to their Italian Thick Hot Chocolate, which is my mostest favoritest), my 2 favorite things to order there! It's like I never left. :P

The mac and cheese is super creamy and flavorful and there's yummy little bits of tomato in there and the most perfect cheesy crumby-y crust. It's just....the best macaroni and cheese in the world, guys. I'm for serious. 

Whipped Goat Cheese Dip with Caramelized Onions

Michael and I threw a housewarming party in December, and in addition to some sweets I decided to make a dip for veggies and chips. And I wanted it to be easy to make (I had a lot going on) and super tasty. This recipe ABSOLUTELY fit the bill!

Everyone at the party looooved it and were like "What's in it?? How'd you make it?!" Answer: goat cheese, caramelized onions, and heavy cream. Whipped together with a hand mixer. THE END. Like....it doesn't get much easier. The caramelized onions are the source of all the deeeelicious flavor because caramelized onions are friggin miraculous. The cream is just to thin out the goat cheese so it's not TOO thick, although I'm sort of curious what would happen if you just used milk?

Anyway, the other beautiful thing about making this dip when entertaining is that it tastes even better the day after you make it. So I recommend making it the day before your event. Then the flavors all get to chill out and mingle together longer. Maximum deliciousness. I really really liked this one, def. one of my favorite dips I've ever made. I think you'll all agree!

French Onion Macaroni and Cheese

erm...so....hiiii.

I'm sorry guys. I know it's been like 2 months since I posted any new recipes for you and I'm seriously sorry-between this whole buying a house thing, various summer activities, and my brother visiting....I've just been sort of insanely busy. And I can't even say it won't happen again. We're still dealing with the house/moving situation (although we're officially going to be in possession of it on Sept. 16th!!) and life is just kinda crazy, ya know? So I'm just going to try not to worry about it and take it one day and one recipe at a time. I hope that's cool?

Cuz I love you guys.

Now-on to food.

I just feeeeel like....onions make everything better? That's my opinion, anyway. They're so darned flavorful and delicious and make everything they're in taste amazing too.

I also want to like french onion soup, for this reason, but for some reason it never really quite works for me. But french onion MAC AND CHEESE? Yeah. That I can get on board with.

And, shockingly, Michael really liked this recipe!! I'm shocked because 99% of the time he's not a huge fan of my macaroni and cheese recipes (he just wants velveeta....*sigh*). But--it's a miracle, he liked this! I loved it! And everyone in the kingdom was happy :D

It's just insanely flavorful macaroni and cheese (don't be scared of the gruyere-it's subtle. But also feel free to sub in a different cheese if you really want) that's creamy and has yummy yummy onions and is topped with buttery toasted breadcrumbs. Yessss.

Homemade Mexican Guacamole

Lately...I've been craving guacamole. And I haven't been able to get it (I keep meaning to go to this one Mexican restaurant we love but it hasn't happened yet) so...I finally just decided to make my own. Because that's what we food bloggers do. Or...at least...that's usually what I do. And really...there's no reason that all of us shouldn't make our own guacamole! IT IS SO EASY! And insaaanely quick to make!

Funny fact--apparently my dad and grandma (heck..probably all of my grandparents) have never tried guacamole. And one time (a time my brother and I still enjoy a good giggle over) my mom pronounced guac "GWYE-ACK" (admittedly on accident--she does know how to correctly pronounce it). So...I don't come from a particularly adventurous food background. But somehow...I love guacamole. And I am so happy that I do.

First a little tip on avocado ripeness--you're going to want the avocado skin to be very dark and have give when you squeeze it. If it's suuuper soft when you squeeze it-it may be over-ripe, but you can still cut it open and use any parts that are still green and not brown! Another tip for good guac is DO NOT BE AFRAID OF SALT! Seriously...you're gonna want to be generous. And also, this recipe is definitely one of those taste and adjust sort of situations--some of the ingredients aren't going to have amounts because you should sort of just add however much tastes good to you, you know? I know the first time you make something that is super frustrating but I promise after you make it once and figure it out...it just makes sense!

Oh and after you've made the guacamole, if you don't finish it and want some leftovers and are concerned about it turning brown here's another little tip: spray the top of the guacamole with cooking spray and cover the top with plastic wrap (so that the wrap is pressing on all of the guacamole)--it helps!

Avocadoes are potentially the only thing that I like and Michael doesn't, so I had to eat all the guacamole myself. Which...even though it didn't look like much...it actually was. So this might be best to serve if you're entertaining or have at least a couple people to eat it--because I had a difficult time finishing it by myself. 

Also--don't limit yourself to eating this deliciousness with just chips! Quesadillas, flautas, and even french fries are so good dipped in the guac and it's also tasty on sandwiches!

Guacamole is too good to only enjoy one way. 

Zucchini & Tomato Skillet

I know. I disappear for 2 weeks and then I come back to you with vegetables. Like...who am I even?

Don't worry, I'm still me. I made this for Michael :P

BUT I tried some and actually didn't mind it. And it was a super simple thing to throw together as a healthy side dish for the boy. You're gonna agree-trust me!

Michael was a little wary at first...he said it looks like minestrone soup (of which he is not a fan). I informed him that it was literally just some garlic and chopped tomatoes and zucchini with some seasonings. He gave me a suspicious look and took a bite...

...and he was pleasantly surprised! "This is REALLY good, actually!" he said.

*huff* I can't believe he doubted me.

SO don't you all start doubting me either! This is seriously the simplest (and most adaptable) weeknight skillet idea that works as a side or it could even be an entree if that's your thing (whether you're a vegetarian or if you wanted to mix in some cooked meat with the veggies). You can also of course mix up the vegetables according to your preference but the zucchini and tomatoes really worked out nicely. The zucchini ended up perfectly tender and the tomatoes started to cook down so that they almost became a sauce--which I didn't expect (I suppose I should have but I didn't). Anyway--flavorful, quick, easy, healthy. These are words that describe this one skillet dish that I hope your family likes as much as mine does! :)

Homemade Cheddar Pierogi {with Caramelized Onions}

This is a big one, guys. This is one of those recipes that like...changes your life. Ok...maybe that's dramatic.

...OR IS IT?

No but forrealsies, these are definitely a new favorite. Turns out-making homemade, from scratch, pierogi isn't that hard (I will admit that it dirties a lot of dishes, but it is TOTALLY worth it!)

Now, first of all, if you aren't familiar with pierogi: they're pretty much a pasta that is filled with mashed potatoes (and, in this case, cheddar cheese) and usually served with sauteed or caramelized onions. There's a bunch of variations but, in my opinion, this version is the best.

The pasta shell is tender. The cheddar mashed potato filling is perfectly flavorful and comforting. Sauteeing the pierogi in butter after boiling makes the texture and flavor even better. And serving them with caramelized onions is just perfection. I'm legit. obsessed. Michael is too. He took one bite and gave me a wide-eyed look, "These are amazing!" He was impressed. I was sort of impressed. You'll be impressed. If you need a perfect pierogi recipe-look no further! Or, if you just want a new idea for dinner tomorrow-also look no further! You need homemade cheddar pierogi in your life!

Potato Scones

Yes yes....Kayle sees a new potato recipe and feels the need to make it. Don't give me as hard of a time as Michael does about it, mmkay? Cuz really...don't we all love potatoes? And my love means I share potato recipes with all of you soooo...I think it's a win win for all of us.

Now...I had never heard of potato scones before. Google tells me they're Scottish...which makes sense (I've been watching a lot of Outlander and I've read the books so obviously I'm an expert on Scots lol). I'm not Scottish at all (to my knowledge...although those ancestry commercials for DNA testing make me consistently curious as to what my results would be) but I am Irish. And St. Patrick's Day is coming up. And you know...potatoes are like a big deal for Ireland (which is like pretty similar to Scotland really...they both speak Gaelic and are in similar areas and yeah...) So I think these potato scones are perfect for the occasion, really.

They're a comfort food I didn't even know existed. They're made from mashed potatoes and normal scone/biscuity-y ingredients and then...they're fried in a skillet (I prefer cast iron for this sort of job. Makes me feel very pioneer-y.) And you serve them with butter. And they're darned delicious. Crisp and fried on the outside, and shining with melted butter, and then they're chewy and potato-y on the inside. I loved them.

DO YOU SEE THE GLISTENING BUTTER AND THE FRIED GOODNESS??!

Need I say more?

Phyllo Potato Pastries

Truth be told everyone...I've been having a hard time getting back into the swing of things in the kitchen and with the blog post-holidays. Does anybody else feel somewhat adrift? ...No? Just me?

Ok that's cool. I'll do better y'all, pinky promise!

Now...this is a pretty classic Kayle recipe--there's potatoes...and there's carbs. But it's fun and different and kinda classy (I think) because flaky and delicious phyllo dough is wrapped around shredded and seasoned potatoes and onions and it's all baked to tasty perfection.

I think these are great especially as an entertaining food--because the recipe makes a lot, and there's something about phyllo dough that just screams "I'M FOR GUESTS!" to me *shrug*. Unfortunately we were not having any company when I made these so it was up to Michael and I to eat them all. And if any eaters were ever up to the task...it was us. 

They're quite delicious and I'm definitely keeping them in mind next time I need something to bring to a party!

Roasted Onion Brie Muffins

I know! Tomorrow is Thanksgiving!!! But if you haven't fully figured out what you're making...might I suggest these muffins as a unique alternative to rolls? Because you guys...they're awesome. You and your friends/family will loooove them!

Savory muffins should be a more commonplace thing! They're so much easier to make than rolls and they're just as full of carb-y goodness and you can do so many different flavor combinations! Like.....seriously.....sweet roasted onions and buttery brie paired with just a hint of rosemary all in a slightly tangy buttermilk muffin....I WOULD HAVE NEVER THOUGHT OF IT but I am so glad that I tried it because...whoa. Delish. Addictive. Unique. And baking them makes your house smell amazing.

I definitely suggest you make these if you're having a get-together (or if your family can eat 12 muffins) because these are really best the day that they're baked! And seriously...look at that muffin--look at the delicious roasted onions all up in there. And the melted brie on top. Om nom nom nom noooommm! Commence the eating!

One Pot Mexican Rice Casserole

Yepp. Another one-pot recipe. I'm serious about not doing dishes and feeding my hubby (seriously...if I don't feed him he gets all whiny and it's no fun. Ask anyone with an Italian husband lol.) Anyway, one of the beautiful things about this Mexican Rice Casserole recipe is you can definitely customize it based on your preferences! You can add in onions, peppers, corn, or any other veggies you fancy! You can also add in some cooked meat (so me making chicken and adding it sort of increased the dishes I needed to wash post this recipe but...that's ok! Plus you could just buy pre-prepared chicken or sausage or whatever and throw it in there to maintain the one-pot'dness.) And, although it's pretty healthy to begin with, you can make this dish even better for you by using brown rice (which I did!)

Regardless of any customization you decide to do, the base of the recipe is this: rice, veggies, spices, tomatoes, and cheeeese! It makes an awesome side dish or entree and is full of flavors! It's also colorful...which is pretty important for Michael and his food. He likes for food to be about more than just taste, he gets really into the textures and colors too. It's pretty hilarious, except when he's griping about how I make too many brown "bland" foods---but that's why I make recipes like this one! To keep me sane and make him happy! And so I can share the happiness and sanity-savingness with all of you. This "casserole" is a perfect weeknight meal and I hope you enjoy it as much as we did!

Caramelized Onion and Roasted Garlic Pasta

Caramelized onion lovers only need apply.

..or, you know, not....I suppose you could always make the sauce and omit the onions. If that's the sort of path you want to take in life. Whatev. You do you, boo.

But I highly recommend the onions.

Psssttt...I also have a fun fact about this pasta for you....IT'S HEALTHY! The "sauce" is made from Greek yogurt, roasted garlic, and broth (I used chicken broth but if you're vegetarian you can use vegetable broth). If you're skeptical about the Greek yogurt, and worried it might be too tangy---um...don't be. I am NOT a tangy person, I do not care for that flavor profile. But I loved this pasta (it helps if you use a brand of Greek yogurt that's less tangy, like Fage, and also...those caramelized onions help too. Seriously. Just use 'em.)

Parmesan cheese, roasted garlic, caramelized onions...all over a big bowl of carbs!

...This might be my idea of heaven. If there are cookies for dessert than yeah, I'm definitely reaching a personal state of Nirvana with this situation. Thank you, pasta....thank you.