Tuesday, June 19, 2012

Black Tie Mac' N Cheese

-Black Tie Mac'N Cheese- 

What you need:

1) Zebra Bowties (Pastificio Pozzo del Re)
Zebra Bowties

2) 1/2 a teaspoon of Black Truffle Olive Oil 

3) Cheese
 I used a combination of grated Pecorino Romano (about 3/4 cup), and Saint-Marcellin.
Saint-Marcellin is a French cheese made from cows milk. It is nice and soft and has a Brie like texture once cut into.

4) Salt/Pepper, 

5) 1/2 an onion

6) Chives 

7) Skim Milk (about a half cup)

As you're waiting for the water to boil, chop/caramelize the onion and reserve it for later. Also, pre-heat the oven to 350 degrees. 

Pasta: So obviously, you boil the pasta, drain it with a colander (reserve a little of the water with the pasta). We're talking maybe 2 tablespoons worth. Add the half cup of skim milk and mix it in.

I then quartered the St.Marcellin and folded that into the pasta.

When your pasta has a definitive shape it's important to remember to mix in the cheese gently so not to mangle the bow-ties.

Once you've successfully incorporated the St. Marcellin, add the 3/4 cup of Pecorino Romano, chives, and the caramelized onions. Season with salt and pepper to taste.

Pour your mixture into a baking pan.

I topped off my Mac N' Cheese with some crushed olive tortilla chips. The chips are called "Food Should Taste Good" Olive Tortilla Chips. I had originally bought them for another dish, but I wasn't able to make it as they were scavenged. 

They're that good.

I love my gator grater! I think everyone should have one... It's by "Boston Warehouse" and I got mine at TJ Maxx but you can find it on Amazon.

 Pop it in the oven and bake for an additional 15-20 minutes at 325 degrees.

Thursday, June 14, 2012

Cucumber, Rosemary-Mint Lemonade

In an effort to make something a little less sweet then the traditional lemonade, I decided to take some inspiration from all of the summer drinks, spritzers, etc that I had been seeing on Pinterest.

Years ago I had decided to plant some mint in the garden, a word to the wise, NEVER DO THIS! It completely took over it's side of the garden. If you're planning on having mint as a part of your garden be sure to keep it contained either in it's own planting or via some kind of wall.

An interesting fact I found out after the mint's hostile take over, is that the mint's strong aroma actually can help in keeping rabbits and deer away from your other plantings. Now after some careful husbandry, which I certainly can take NO credit for, the mint is serving a purpose and has proven to be not only a tasty addition but a functional one as well.

I love rosemary.

I love the way it smells, it's low maintenance, and  I love cooking with it.

When used in moderation it's been suggested to have incredible health benefits. It's high in calcium, iron and vitamin B6. 


  • Two sprigs of mint
  • One sprig of rosemary 
  • Half a cucumber, quartered
  • 3-4 lemons
  • 1-2 packets of Splenda (depending on how sweet you like it, I only used one) 
  • Water
I added the mint, rosemary and cucumber to the bottom of the drink container, with the splenda. Then I squeezed the lemon juice into the container as well. I topped off the container with water, put it in the fridge and let it sit until you're ready to serve. 

Sunday, June 10, 2012

Veggie Tales

I did this a while ago but it was so so good that I needed to post it. I chopped up butternut squash, crushed tomatoes, thyme, chicken stock & Brussel sprouts. I roasted them in the oven at 350, for about 15-20 minutes. I grilled some tilapia with some lemon and pepper and put the veggies on top. Delicious!