Mac and Cheese with Poblano Chiles and Green Onions

Original: Rabble and Rouser

3-4 medium poblano chiles, about ¾ pound

½ pound baked ham, sliced about 1/3 inch thick

6 scallions, including the green tops

Extra virgin olive oil

4 tablespoons unsalted butter plus a little extra for buttering the baking dish

4 tablespoons all-purpose flour

1 quart whole milk

4 cups (about 12 oz.) grated Monterey jack cheese

¼ cup grated Parmigiano-Reggiano cheese

¾ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

10 oz. large elbow macaroni

½ cup fresh bread crumbs

2 teaspoons finely chopped fresh thyme

1.   Lightly coat the chilies, sliced ham, and green onions with oil. Grill the poblano chiles over direct medium heat (350* to 450*), with the lid closed as much as possible, until evenly charred on all sides (8 to 10 minutes). You can also char them over an open flame if you have a gas stove. 
2. At the same time, grill the ham and scallions over direct medium heat until lightly charred, 4 to 5 minutes, turning once or twice.
3. Remove the chiles, ham, and scallions from the grill and let cool. Peel away the charred skins from chiles. Remove and discard the stems and seeds. Roughly chop the chiles.
4. Dice the ham into 1/3 inch cubes and thinly slice the scallions crosswise and discard the root ends.
5. In a large saucepan over medium heat, melt the butter. As it starts to sizzle, whisk the flour into the butter to form a paste. Cook this mixture until it starts to brown, 3 to 4 minutes, stirring occasionally. Ass the milk and keep whisking to keep lumps from forming. Raise the heat to medium high.
6. Gradually add 3 cups of the Monterey jack cheese, all the Parmigiano-Reggiano cheese, the salt, and the pepper. As the cheese melts into the sauce and it begins to boil, lower the heat to a simmer. Cook for 4 to 5 minutes. Remove the cheese sauce from the heat and pour into a buttered 2 ½ to 3-quart baking dish.
7.   Cook the macaroni in salted boiling water for 3 minutes less than the cooking time recommended on the package. Drain the macaroni and add it to the baking dish, mixing it with the cheese sauce. Add the chilies, ham, and scallions. Mix well.
8. In a small bowl, mix the bread crumbs with the remaining 1 cup of Monterey Jack cheese and the thyme. Top the pasta with the bread crumb mixture and gently press it into the surface.
9. Place the baking dish over indirect medium heat and cook, with the lid closed as much as possible, until the mac and cheese is golden brown on top, 25 to 30 minutes. Wearing insulated mitts, remove the dish from the grill let cool slightly. Serve warm. 

Now go take a walk and burn off that amazing mac dinner! 

Cranberry Sauce with Port and Dried Figs - Another holiday favorite!

1 2/3 cups ruby port

¼ cup balsamic vinegar

¼ cup (packed) golden brown sugar

8 dried black mission figs, stemmed and chopped

1 6-inch long sprig fresh rosemary

¼ teaspoon ground black pepper

1 12-ounce bag fresh cranberries

¾ cup sugar

1. Combine first 6 ingredients in medium saucepan.
2. Bring to boil, stirring until sugar dissolves.
3. Reduce heat to low and simmer about 10 minutes.
4. Discard rosemary.
5. Mix in cranberries and ¾ cup sugar.
6. Cook over medium heat until liquid is slightly reduced and berries burst, stirring occasionally, about 6 minutes. Cool.
7. Transfer sauce to bowl, chill until cold. 

* FYI if you mess it up and throw everything in at once it still works! Yup one stressed out year I made this the wrong way and it still ended up being amazing.  Also it's great the next week on turkey sandwiches.  

Crab Spread - Great for Christmas Gatherings!

1 pound lump crabmeat, picked over

¼ cup mayo

¼ cup crème fraiche

2 tbsp chopped flat leaf parsley

2 tbsp snipped chives

1 tbsp Dijon mustard

2 tsp fresh lemon juice

¼ pound Manchego cheese, shredded (1 cup)

One 9-ounce jar piquillo peppers, drained and cut into strips

Crusty bread or crackers

1. Preheat the broiler
2. In a bowl, combine the crabmeat, mayo, crème fraiche, parsley, chives, mustard, lemon juice, and 3/4 cup of the Manchego.
3. Spread in an 8 x 11 baking dish, top with piquill peppers, and sprinkle with the remaining Manchego.
4. Broil until the cheese is melted and the dip is heated through.
5. Serve hot with bread or crackers. 

Mediterranean Pork Skewers

Original: Food Network

½ of an 8-ounce package flavored feta cheese, crumbled

½ of an 8-ounce container reduced fat sour cream

1 small onion, diced

¼ teaspoon black pepper

1 seasoned pork tenderloin (about 1 ½ pounds, halved lengthwise and cut into 1 inch cubes)

1 zucchini (about 1 pound), halved lengthwise and cut into ½ inch thick slices

12 cherry tomatoes

1 box flavored couscous

1 tbsp chopped flat leaf parsley

1. Process feta, sour cream, onion, and pepper in food processor until smooth. Refrigerate sauce until ready to serve.
2. Heat broiler, spray broiler pan rack with nonstick cooking spray.
3. Thread pork cubes with zucchini and cherry tomatoes onto 6 (14 inch) metal skewers
4. Broil skewers 5 inches from heat for 10 minutes, turning skewers over halfway through cooking.
5. While pork is broiling, cook the couscous according to the package directions.
6. To serve, spoon couscous onto serving platter, top with skewers and sprinkle with parsley.
7. Serve sauce on the side. 

Frosted Brownies from Liz Bundy

Brownies:

1 ½ cup flour

1 tsp salt

2 cups sugar

8 tablespoons cocoa (almost ½ cup)

2 teaspoons vanilla

1 cup vegetable oil

4 eggs

¼ cup water

½ cup chopped walnuts

Frosting:

¼ cup water

12 large marshmallows

3 tablespoons cocoa

1 ½ cup powdered sugar

1 teaspoon vanilla

1. Mix all brownie ingredients except nuts with a hand mixer. Hand stir in nuts.
2. Pour into 11 x 15 inch pan
3. Bake 350* for 30 minutes
4. Heat water, marshmallows, and cocoa until melted.
5. Use low heat and stir. Cool.
6. Add powdered sugar and vanilla.
7. Beat until spreading consistency and spread over brownies. 

Almond-Cranberry Quinoa Cookies

Original: Epicurious 

1 ½ cups whole wheat flour

1 teaspoon kosher salt

½ teaspoon baking powder

½ teaspoon baking soda

½ cup unsalted butter, room temperature

¼ cup sugar

¼ cup packed light brown sugar

¼ cup honey

2 large eggs

1 teaspoon vanilla extract

1 cup cooked quinoa, cooled

1 cup old fashioned oats

1 cup dried cranberries

½ cup slivered unsalted almonds

1. Preheat the oven to 375*. Line 2 baking sheets with parchment paper.
2. Whisk flour, salt, baking powder, and baking soda in a medium bowl.
3. Using an electric mixer. Beat butter, both sugars, and honey in a large bowl until light and fluffy, about 3 minutes.
4. Add eggs and vanilla, beat until pale and fluffy, about 2 minutes.
5. Beat in flour mixture, ½ cup at a time. Stir in quinoa, oats, cranberries, and almonds.
6. Spoon dough in 2-tablespoon portions onto prepared sheets, spacing 1-inch apart.
7. Bake cookies until golden brown, 12-15 minutes

Quick Tomato Soup

2 celery stalks chopped up
1 medium onion chopped
2 carrots chopped up
2 cloves garlic crushed 
2 -  28 ounce cans of tomatoes with basil in it – Trader Joe’s is good
6 cups chicken stock
Salt and pepper 

If you can’t find tomatoes with basil add a cup of fresh basil to the soup. 
Sauté the celery, onion, carrots until soft. Add the crushed garlic and cook for a few minutes. Add the cans of tomatoes and chicken stock cook for 20 minutes.  Use an emersion blender or regular blender  to make the soup smooth. Add back to the pot to heat and season with salt and pepper to taste. If you like your tomato soup spicy add some of your favorite hot sauce. We eat ours with grilled sourdough and cheese sandwiches! Delicious!