Recipe: Truffled Mac and Cheese with Prosciutto

baked mac and cheese with truffle oil and prosciutto

mac and cheese with prosciutto and truffle oil

Let the record show that the extreme lack of any type of food styling in these photos is indicative of two things. One, this is literally how they looked when they came out of the oven, so consider this a mix of “keeping it real” and “I was hungry” (hello, it was Super Bowl Sunday!). Two, I had taken a little bite out of one of the dishes to check for seasoning, and it was SO good, I had zero interest in prettying this up. Nay, this baked mac and cheese required immediate consumption.

Surprisingly, it had been a few years since I’d whipped up mac and cheese (blog name’s not withstanding). Sunday’s big game seemed like the perfect excuse; plus, I recently found these gratin dishes on sale, and have been using them as an excuse to make delicious, cheesy, baked things in the oven. This version of mac and cheese is no exception — it uses a three cheese sauce, chopped bits of salty prosciutto, and an herbed breadcrumb topping. But what makes it extra special is the use of white truffle oil. Divine!

Fancy as it seems, if you’ve made a white sauce before, this dish is a cinch to put together — and even if you haven’t, it’s easier than you think. This recipe could be perfect if you want to cook a little sumthin sumthin for your special someone on February 14. Just add Champagne, a simple green salad, and you’ve got a dinner to remember! Here’s how I made it: Read the full post +

This month's quote: "Trust the timing of your life."

Recipe: Slow-cooker Chicken Suiza Chili

green chili recipe - slow cooker chili inspired by enchiladas suizas

It will come as no huge shock that growing up in Texas and then living in California for more than a decade left me somewhat of a Mexican food fanatic. I love Mexican food in all its forms — the cheesy, red sauce combo plates of the TexMex I ate growing up; street tacos made from off-cuts of meat like lengua; sophisticated, rich moles from Oaxaca…I could go on and on. As a kid, I went through a phase where all I wanted to eat at Mexican restaurants was enchiladas suizas, which ironically enough, are named after Swiss immigrants. I loved the tanginess of the dish’s verde (or “green”) sauce combined with the creaminess of white sauce and sour cream, and it remains one of my favorite enchilada dishes.

I wanted to make something in our slow cooker a couple weekends ago, and of course turned to one of our standbys: chili. It’s easy, hearty, and makes for a great lunch the next day. But feeling a bit sick of our usual tomato based version, I decided to try a “green” version, reliant on store-bought green chile enchilada sauce. The end result? Something that tastes similar to enchiladas suizas, minus the tortillas, and in chili form. It’s the most amazing, zesty soup on a cold winter day. Joe and I can both handle pretty spicy food, so mine has lots of chiles in it; if you’re sensitive, omit the jalapenos, and look for the mild version of the diced green chiles.

Here’s how to make it (luckily, the slow cooker makes this one REALLY simple): Read the full post +

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Recipe: Sunday Pot Roast

pot roast recipe for slow cooker

I love to eat, and I’m not especially picky. So often, what ends up happening around here is Joe will ask me what I want for dinner, and I respond with, “I’m up for anything! What are you in the mood for?” From there, the way the game goes, he’ll pick a general category or genre, and I usually come up with some recipe that fits the bill. Last weekend, however, we were both stumped, and decided to let our local market inspire us. Sometimes, we’ll walk in and see an ingredient that seems interesting, and I’ll come up with a dish based on whatever we find!

When we got to the meat counter, the butcher had a bunch of large pot roasts (sometimes called chuck roasts) hanging out behind the glass. And that’s when Joe said something that kind of blew my mind. “I’ve never had pot roast.” As a child whose mother loved her crock pot, this was total sacrilege to me. Pot roast immediately went on our menu for Sunday dinner!

If you make a pot roast over the stove, you can brown off the meat before braising to add extra flavor, but I went the super easy route and literally threw all the ingredients into our slow cooker. And with the extra addition of balsamic vinegar, you won’t even miss the searing. Six hours later, and the meat fell apart with just a little nudge from a fork. I personally prefer my pot roast over noodles of some kind, but we were being good, and ladled it over mashed sweet potatoes for a healthier option. Delicious, easy, and oh-so-fall. Here’s the easiest recipe ever:

Read the full post +