10 Apr 2015

Cast Iron Macaroni and Cheese

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Cast Iron Macaroni and Cheese

My husband would quickly tell you that my favorite meal would either consist entirely of macaroni and cheese or maybe just throw a good medium steak topped with onion and mushrooms on the side for some more protein.

So, since my younger son is teething and longs for soft foods, I decided today would be the day to make some homemade cheesy goodness for their dinner – and to have as a side to some leftover bbq sliders for my husbands dinner.

 

 

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Cast Iron Macaroni and Cheese
Author: 
Recipe type: Main Dish
Cuisine: Pasta
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Southern, baked, double the cheese, heavy cream - how delicious!
Ingredients
  • 1 box elbow pasta, cooked to al dente according to directions
  • ½ stick unsalted butter
  • ¼ cup flour
  • 1 T dijon mustard
  • salt and pepper
  • 1½ cup heavy cream
  • 1½ cup whole milk
  • 7 oz grated sharp white cheddar cheese
  • ¼ cup italian bread crumbs
  • 2 T cold unsalted butter
  • 2 oz shaved Parmesan cheese
Instructions
  1. Cook pasta according to directions. Cook with oil and salted water - so your pasta doesn't clump together.
  2. In a 10 inch cast iron skillet, melt butter over medium heat. Add in flour and whisk together until no clumps remain.
  3. Add in milk and cream and spices.
  4. Add in sharp cheddar.
  5. When all is blended together, fold in pasta.
  6. When pasta is all coated, sprinkle on Italian bread crumbs.
  7. Cut the butter in tiny pieces and place on top of the pasta.
  8. Sprinkle on Parmesan cheese.
  9. Bake at 400 for about 20 minutes until cheese on top is melted and browned.
14 Oct 2014

Pimiento Cheese for a Crowd

by | posted in: food, The Charming South Kitchen | 1

Pimiento Cheese

If there ever a Southern food besides collards, cornbread, and fried chicken – it would be pimiento cheese.

I think you could really leave the pimiento’s out and it would still be good – but they offer tang which is needed.

Why not eat cheese and mayonnaise?  What could be better for you?

Pimiento Cheese may not be good for your waistline (though this one is slightly better) but it is definitely good for your food-loving soul.

I definitely recall not liking this sandwich growing up.  I would always opt for the chicken salad to eat at parties and leave the pimiento cheese for the other people.  But, somehow, as I’ve refined my Southern palette, I’ve come to really like grilled cheese.  I even chose to make this over chicken salad for a church gathering we were having.  Who am I?

Grilled Pimiento Cheese Sandwiches

Anyway, this pimiento cheese is great by itself, on crackers, on white bread, grilled on Mountain bread to make a tasty grilled cheese and you might just want to add bacon – you know, if you are looking to make it healthier! 🙂

5.0 from 1 reviews
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Pimiento Cheese for a Crowd
Author: 
Recipe type: Spread
Cuisine: Appetizer/Sandwich
Prep time: 
Total time: 
Serves: 4 loaves
 
Sharp cheddar really makes this sandwich filling a stand out!
Ingredients
  • 3 cups thick grated sharp cheddar cheese (or extra sharp)
  • 2 blocks ⅓ less fat cream cheese
  • 1 cup mayonnaise
  • 1 tsp garlic powder
  • Cayenne, salt, and pepper to taste
  • 3-4 loaves white bread
Instructions
  1. Soften cream cheese.
  2. Mix all together.
  3. Spread on bread
 

22 Aug 2014

Asparagus, Ham, and Mozzerella Quiche

by | posted in: food, The Charming South Kitchen | 1

Asparagus and Ham Quiche

Quiche – the brunch delight I once thought was only reserved for the dainty tea-drinker types – how wrong I was.  Quiche is so good and healthy (proteins and vegetables galore) and so versatile!  I make a new one regularly and my whole family (including the two toddlers) enjoy them.  You can serve by itself, or have a side salad, fruit, and/or bread with it to round out the meal.  This is perfect for breakfast, lunch, or dinner.  Brunch and Linner.  Brunch or Brinner.  Whatever you wanna call it – its delicious.

I love asparagus.  When spring hits and I see those tall skinny luscious green stalks all bound together – I can’t wait to get home and roast them simply with sea salt and lemon zest.  That’s what made me think of this quiche.

Frittata Tartlets

Hope y’all enjoy!

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Asparagus, Ham, and Mozzerella Quiche
Author: 
Recipe type: Quiche
Cuisine: Brunch
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
A hearty quiche with asparagus, ham, and mozzerella!
Ingredients
  • 1 frozen deep dish pie crust, thawed
  • 1 lb asparagus, end removed, and chopped in 1 inch pieces
  • ¾ cup diced ham (aim for low sodium regular ham)
  • 8 oz shredded mozzerella cheese
  • 1½ cup heavy whipping cream
  • 1 medium onion, chopped
  • ¾ tsp black pepper
  • ½ tsp Holly & Flora's Yard Blend (blend of chopped dried herbs)
  • ½ tsp kosher salt
  • zest of one lemon
  • 7 eggs
  • 2 T evoo
  • 2 T unsalted butter
Instructions
  1. Preheat oven to 400. Bake pie shell for about 15 minutes.
  2. Saute the onions, ham, and asparagus in the evoo and butter in a cast iron skillet for about 3-5 minutes. Add spices.
  3. Mix the eggs and whipping cream.
  4. Add onion mixture, cheese, and egg mixture together.
  5. Pour into pie pan until full. You won't use all of it. I had little tartlet pans and made 6 frittatas with the remaining quiche mixture.
  6. Bake on 375 for about 45 minutes or until middle of the quiche is set.
  7. Enjoy!
Quiche

 

 

18 Aug 2014

Blueberry Italian Cheese Tart

by | posted in: food, The Charming South Kitchen, Uncategorized | 2

Blueberry Italian Cheese Tart

The longer you are married to your spouse, the more you begin to think like him (or her) and what the other person likes or dislikes becomes you.  That is probably how the old adage got started by saying the longer a couple is married they look more and more like each other.

My Mister and I have only been married for (almost) 3 years.  One of the blessings of those three years is having someone to cook (and bake) for all the time.  Some women find that daunting.  I find it challenging in a good way – but I also need to eat out sometimes, even if it is Chick-fil-A.

Blueberries and Crystal

One of the things that my Mister loves is fruit desserts.  So, I wanted to create a sweet fruit recipe that he could enjoy.  Two of the unmistakable tastes of summer to me are lemons and bluberries.  I remember picking buckets of blueberries at Huber’s Family Farm up in southern Indiana when I lived in Louisville.  I could eat a lot just standing there picking in – never filling up my bucket.  (To anyone from Huber’s reading this – I really didn’t, I may have snuck one or two (berries, not buckets).

Blueberry Tart

So, with Italian cheeses on hand and some blueberries and lemons, I set out to create this tart.  Enjoy the final days of summer!

Blueberry Tart

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Blueberry Italian Cheese Tart
Author: 
Recipe type: dessert
Cuisine: Tart/Fruit
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
A creamy, cheesy sweet tart with blueberries and lemon
Ingredients
  • For the crust:
  • ¼ cup powdered sugar
  • ¾ tsp vanilla extract
  • 1 egg yolk
  • ⅛ tsp kosher salt
  • 1 stick butter, unsalted, melted
  • 1¼ cup all-purpose flour
  • For the filling:
  • 8 oz whole milk ricotta cheese
  • 8 oz mascarpone cheese
  • 2 eggs
  • 1 egg yolk
  • ⅓ cup powdered sugar
  • ½ tsp real maple syrup
  • juice of 1 lemon
  • For the fruit topping:
  • Whole blueberries
  • zest of one lemon
Instructions
  1. For the crust:
  2. Mix everything together and press into a removable bottom 9.5 inch tart pan. Put in freezer for about 20 minutes. Poke holes with a fork in bottom of crust. Bake covered with foil for 15 minutes (at 350). Remove foil and bake for another 15. Let cool to room temperature.
  3. For the filling:
  4. Mix everything and combine until no more lumps. Pour filling into cooled crust and bake at 350 for another 40-45 minutes or until filling is set. Let cool slightly
  5. For the topping:
  6. Mix the blueberries with the lemon zest. Scatter on top of tart.
  7. Set in fridge until cold. Serve with cool whip or homemade whipped cream and a sprig of mint - and preferably some decaf!
 

 

17 Dec 2010

Baked Macaroni and Cheese

by | posted in: Uncategorized | 1
Very warm comfort food that has a deep rich flavor. One of my favorite things. Wish it was healthier – but at least it is yummy and comforting.

4 cups medium shells (almost a whole box)
5 Tablespoons unsalted butter
¼ cups flour
2-½ cups skim Milk
2 teaspoons dry Mustard
1 egg
1 pound cheese, I used sharp cheddar and an italian blend
½ teaspoons Salt (and don’t forget to salt the water when boiling the pasta)
1/2 tsp dijon mustard
½ teaspoons ground pepper
Optional Spices: Paprika, hot sauce (which I put some in)

Cook pasta till firm and drain. Melt butter and add flour and stir for 5 minutes. Don’t let it burn. Add spices and milk, stir until combined. Add cheese and everything else. Dump in the pasta and stir. Put into an oven-proof pan at 350 for about 25 minutes. I topped mine with homemade croutons and parm cheese.

Delicious!