Tag Archive for 'fondue pasta'

What do ya love? Keys to a Successful Bowl-en-tine Meal


So much to love in the next few weeks. Do you love the Super Bowl? Do you love the romance Valentine’s Day? Do you love the one your with? Whatever it is that you love, there are some fun days to prepare for and food is key! Yes- you need to make sure that you have your food ready to go. A fun way to ring in either of those days is to go red, get fired up or go home!

I pulled together a few recipes from the blog to get your Bowl-en-tine juices flowing:

Hot Mess Spiced Nuts
(great name, easy to make, just do it!)

Savory Drumettes (a crispy juicy treat –SEE RECIPE BELOW)

Fondue Pasta
(Cuz Cheese is a Crowd Pleaser)

Red Velvet Cup Cakes (for the romantics)

or if you need to connect w/your inner chocoholic and need a serious dose of caffeine to offer your guests…..skip the mini cake and opt for these amazing brownies with a twist.

The Ultimate Cappuccino Brownie (chocolate = Good)

Lemon-aid Blur (get the party started, featured drink for party of 2 or 20)

The key here is that all of these things can be done ahead of time. For a Super Bowl you can serve the mac ‘n cheese in small ramekins for easy individual servings; for the V-day meal serve the mac ‘n cheese along side a nice salad.

Whichever event you do – make it memorable. Incorporate cool serving ideas and make 90% of it ahead of time so that you can kick-back and enjoy the meal ….and the beverage!

Sue’s Sumac Drumettes

The best part about this recipe is that there are only three ingredients besides the chicken: seasoned salt, sumac and pepper. To find other delicious dishes from Sue go to www.justforlicks.com

Photo: www.justforlicks.com



Savory Sumac Drumettes

Ingredients

2 pounds chicken drumettes
2 ¼ tablespoons sumac (available at any Mediterranean market)
1 ¼ tablespoons seasoned salt
½ teaspoon coarsely ground pepper
Flat leaf parsley for garnish

Directions

Preheat oven on broil at 500 degrees.

Rinse chicken drumettes in a colander. Set aside. Line a 12 x 18 baking sheet with aluminum foil, covering the sides. This makes for easy clean up and protects your baking sheet from scraping any stuck-on chicken.

Line up the drumettes on the baking sheet making sure they do not touch.

Using half of your ingredients, sprinkle drumettes evenly first with seasoned salt, then sumac, then pepper. For even coating, it may be easier to use your fingers. With tongs, flip them over and repeat on the other side.

Broil on the second level from the top for fifteen minutes – depending on the heat of your oven. They should look dark brown and crispy. Take out of the oven. If there are any fatty drippings on the baking sheet, drain them off in the sink. Turn the chicken over and broil for ten more minutes until dark golden brown and crispy.

These drumettes do not have the texture of buffalo wings, which are slightly gooey. These are crispy and juicy. They are so flavorful that there is no need for any dipping sauce.

>Personal Gina commentary – These drumettes are great as an appetizer or to accompany another dish, like mac ‘n cheese. Just be sure to have your napkins ready because your digits will be messy. WARNING: once you have ONE drumette, you’ll have FIVE more. Just. That. GOOD! <

Fondue Pasta (AKA Gina’s Killer Mac ‘n Cheese)

Bonus post- so in my quest to mend and feel just a little bit better I mustered up enough energy to comfort my inner kitchen chi. The result? Carb-a-docious. Oh yeah, I looked in the fridge and pulled out the maximum carb/cardiac-attack menu I could hone in on. After nearly two weeks of not being able to taste food – I said to myself, “Go big, eat big or go back to bed.” (You guessed it, I was done with the latter.)

fondue pasta is served

fondue pasta is served



Fondue Pasta

Ingredients

1 lb elbow macaroni or small shells
4 1/2 (18 oz) cups sharp cheddar, grated
1 1/2 (6 oz) cups Gruyere or Jarlesberg cheese, grated
1 cup Pecorino, grated
1 cube butter (6 TBS + 2 TBS)
5 1/2 cups milk, warmed
1/2 cup flour
1/4 tsp black pepper
1/2 tsp cayenne pepper
1/4 tsp nutmeg
2 tsps salt
1 tsp worcestershire sauce
6 slices white bread, crusts removed & cut into small piece (can also substitue 2 cups stuffing bread crumbs)

Directions

Prepare pasta 2-3 minutes less than package directions. Drain in colander, do not rinse in water. (Hint: If you add a bit of vegetable oil to the boiling water before you add the pasta, the pasta will be easier to separate once cooled.)

Shred cheese and cut bread in preparation of the upcoming steps. Set aside.

In medium sauce pan melt 2 TBS butter. Add in bread or breadcrumbs and stir until butter has been absorbed. Set aside.

In small pot, warm milk and set aside.

In a large pot, melt 6 TBS butter over medium-high heat. When butter bubbles add flour. Cook, wisking for one minute. Continue to wisk while slowly add in warm milk and cook until mixture bubbles and becomes thick. (DO NOT STOP stirring or the milk will burn on the bottom of the pot.)

Take 1 1/2 cups cheddar and 1/2 Gruyere and set aside.

Turn heat down to simmer and add in black pepper, cayanne pepper, nutmeg and salt, mix well. Then add worcestershire sauce, 3 cups of cheddar cheese, 1 1/2 cups Gruyere cheese and Pecorino and mix well. Stir pasta into warm cheese sauce.

Preheat over to 375 degrees. Spray non-stick cooking spray into a high-sided casserole dish approximately 8″x12″. Sprinkle remaining cheeses and top with breadcrumbs. Bake approximately 30 minutes until brown on top. Allow to cool 10 minutes.

mac 'n cheese

mac 'n cheese

Serving suggestions: This is a heavy meal best balanced with a nice crisp salad. I made a cucumber, tomato and marinated artichoke heart salad….. and then I completely contradicted that thought and baked a cake. Why? Because I needed to locate every pound I may have lost while sick and I DIDN’T go back to bed.