Category: columns-food

Posted on by — Leave a comment

Salad Bar Confessions

By Fran Hill

I think that I need to begin with an apology to those who know me in real life. I need to ask their forgiveness for what I am about to share. Many have heard my whines about area salad bars and their seas of white, mayo-based salads. It often seems that if it isn’t drenched in a mayo dressing, it won’t be allowed on a salad bar in South Dakota. I will concede that fresh produce can often be limited out here on the prairie, but even with the bounty of summer gardens, everything still seems to wear a coat of mayo.

So, please forgive me as I tell you to take beautiful, red (and yellow an even the new-to-me chocolate) cherry tomatoes and dress them with blend of mayo and Dijon. I have absolutely no remorse as I proclaim how wonderful this salad truly is. The dressing is tangy; the cherry tomatoes from my garden are just bursting with juicy sweetness; and adding red onion and parsley perfectly rounds out this amazing salad. The flavors are bright and clear and absolutely not my local salad bar’s mayo salad.

Tangy dressing and juicy garden produce makes Dressed Cherry Tomatoes anything but a run-of-the-mill salad.

Dressed Cherry Tomatoes

2 tablespoons mayonnaise

2 teaspoons red wine vinegar

1 teaspoon Dijon mustard

1 pint cherry tomatoes (This year, I have red, yellow and chocolate from my garden.)

1/4 cup finely chopped red onion

2 tablespoons chopped fresh parsley

salt and pepper, to taste

Whisk mayonnaise, vinegar and mustard together.

Halve tomatoes, or if very small, leave whole.

Add tomatoes, onions and parsley to dressing.

Toss well and season to taste. (Serves 4)

Fran Hill has been blogging about food at On My Plate since October of 2006. She, her husband and their three dogs ranch near Colome.

Posted on by — Leave a comment

Flavors of Summer

By Fran Hill

Gardening is in full swing across South Dakota. The labor of planting and weeding and mulching and fertilizing is shifting to the labor of harvest as mature plants release their bounty. In my garden, cucumbers, zucchini, herbs, chard and green beans all abound. Radishes have come and gone (although, I did consider planting a second crop because even the super spicy ones are excellent when roasted). Tomatoes, peppers, carrots and cabbage need a little more growing season. My beets, spinach and lettuce just didn’t make it this year. That’s OK. The garden is overflowing as it is.

I only have a short row of beans, but I could easily pick every day. I am not sure if it is due to super productive plants, or if I just miss that many each time I dig through the foliage in search of ripe beans. Like zucchini, those buggers like to hide.

With so many fresh beans on hand, we have been mixing up the prep and stepping away from our usual steamed and served with a dab of butter and lots of freshly ground pepper. I have made creamed potatoes and green beans to serve along side pork chops or grilled ham steak, tossed with vinegar and mustard for a tart side dish, and sautÈed with onions and bacon. Another delicious option that makes use of my overabundance of basil is Green Beans with Cherry Tomatoes. Green beans are cooked until tender and then tossed with tomatoes warmed with garlic and basil. It is absolutely the perfect accompaniment for a grilled steak and highlights the amazing flavors of summer.

Green beans with cherry tomatoes and a sprig of basil makes good use of a garden’s bounty.

Green Beans with Cherry Tomatoes

1 1/2 pounds fresh green beans (I also threw in some yellow beans)

1 tablespoon butter

1 clove garlic, minced

1/2 tablespoon sugar

1/4 teaspoon kosher salt

1/4 — 1/2 teaspoon freshly ground black pepper

1/2 pint cherry tomatoes, halved

2 tablespoons fresh basil, chopped

In a large pot of boiling salted water, cook beans until tender.

Meanwhile, in a frying or sautÈ pan, heat the butter. Add the garlic and cook until fragrant. Add sugar and season with salt and pepper. Stir in the tomatoes and cook briefly, just until warmed and softened slightly, but not mushy.

Drain the beans and stir into garlic buttered tomatoes. Add the basil and toss to coat the beans. (Serves 4-6)

Fran Hill has been blogging about food at On My Plate since October of 2006. She, her husband and their three dogs ranch near Colome.

Posted on by — Leave a comment

Sweet Anticipation

By Fran Hill

I am usually not one to wish away the days. I like to live in and appreciate the moments that we have, be it the snowiest winter or the hottest summer. Even the past few months with all the trials and struggles and frustrations have served a purpose. It is just up to us to recognize and accept what life has thrown at us and make the best of it.

With all that said, I DO still look forward to things. It is possible to enjoy today while anticipating and planning for the future. The very simple future that I am anticipating and planning for is melon season. I can’t wait for those ripe and juicy South Dakota Forestburg melons.

Nothing can beat the sweetness of a freshly sliced cantaloupe. The fragrance of a perfectly ripe muskmelon is intoxicating. If you think that honeydew has no flavor, you have never had one fresh from the garden. And, ice cold watermelon is the ultimate summer refresher. I truly can’t wait.

While all melons are perfect on their own, adding them to salads is an amazing way to elevate the usual leafy greens. The burst of crisp freshness of watermelon nestled in lettuces and drizzled with a simple citrus and honey dressing is absolutely delicious. Tossing cubes of salty feta into the salad adds interest for the taste buds with another flavor dimension.

I can’t wait for my first Forestburg melon, and I plan to make a fresh green salad with watermelon.

Juicy cubes of fresh, ripe watermelon add a new flavor dimension to a fresh green salad.

Fresh Green Salad with Watermelon

For the Dressing:

1/4 cup orange juice

1/2 cup lemon juice (freshly squeezed is best)

2 tablespoons finely diced red onion

1 tablespoon honey

1/2 cup olive oil

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

For the Salad:

6 cups mixed fresh green lettuces, washed and dried

2 cups seedless watermelon, cut into 1-inch cubes

1 cup feta cheese, cubed

1 cup blueberries

Combine all dressing ingredients in a small jar and shake well until emulsified. Taste and adjust seasonings, if necessary.

Arrange washed and dried fresh mixed greens in a bowl. Add watermelon, feta and blueberries. Drizzle with dressing and toss to coat. (Serves 4)

Fran Hill has been blogging about food at On My Plate since October of 2006. She, her husband and their three dogs ranch near Colome.

Posted on by — Leave a comment

New Times, New Potato Salad

By Fran Hill

The Fourth of July is just days away. The summer holiday looks a little different this year as our world changes and COVID-19 advances through our rural communities. While many of the usual celebratory events are happening (with and without changes), many more are canceled. Thankfully, food is never canceled. We all have to eat.

Potato salad is staple side for summer grilling, and over the years, I have made several variations. Sometimes, I have meticulously followed a new recipe (hello, bacon and artichokes); other times, I have just winged it with dollups of mayo and plenty of tangy yellow mustard mimicking my favorite deviled eggs.

Vinegar Marinated Potato Salad is a recipe that I discovered more than 20 years ago. At the time, the potatoes were peeled, and the pure white appearance of the salad was described as”an elegant addition to a bridal or baby shower menu.” Striving for a bit more color and texture in my salads, I have chosen to adapt the original recipe by using baby red potatoes, not peeling them, and subbing green onions for the usual white. The vinegar marinade lends the tartness that I come to expect in a good potato salad, even without mustard. Each spoonful is a delicious savory delight.

Vinegar Marinated Potato Salad may just be the side dish for a different world and Fourth of July holiday.

Vinegar provides the tartness in this new twist on a summertime side dish staple.

Vinegar Marinated Potato Salad

5 pounds baby red potatoes, halved or cubed

1 cup water

1 cup white wine vinegar

1⁄4 cup white sugar

1 bunch green onion, sliced

4-5 stalks celery, chopped

5 hard-boiled eggs, diced

salt and pepper

1 tablespoon celery seed

1 cup mayonnaise (can add more, to taste, if you desire a REALLY creamy salad)

In a large pot of salted water, boil potatoes until tender but still firm, about 15 minutes.

Drain and allow to cool.

Arrange cooked potatoes in a large bowl or dish.

In a saucepan combine water, vinegar and sugar.

Bring to a boil and cook for 1 minute.

Remove from heat and pour over potatoes.

Cover and chill potatoes and marinade for at least 12 hours.

Drain marinade from potatoes.

Add onions, celery, eggs, salt, pepper, celery seed and mayonnaise.

Mix well and serve chilled.

Fran Hill has been blogging about food at On My Plate since October of 2006. She, her husband and their three dogs ranch near Colome.

Posted on by — Leave a comment

The Strong and Silent Vegetable

By Fran Hill

If your household is practicing social distancing as a precaution against COVID-19, you are probably limiting errands and making fewer trips to the grocery store. I am right there with you, and while I do have an abundantly (over)filled pantry, freezer, and storage of home-canned goods, replenishing perishables, such as dairy and produce, requires at least bi-weekly stock ups.

The problem with grocery shopping only every two weeks, however, IS the perishables. When I place my grocery order, I do so with an eye on trying to keep a mix of fresh vegetables that will need to be used immediately, and those that are a bit more shelf stable and can hang out in the fridge for awhile without ill effects.

Cabbage is one of those strong, silent vegetables. Its lifespan is amazingly long, and its versatility is outstanding. I find myself adding a head to almost every grocery list these days.

We love a myriad of versions of crunchy coleslaw with everything from seafood tacos to pulled pork sandwiches. Chopped cabbage is cooked down in brothy beef vegetable soups and bowls of ramen (soft cooked egg, not optional). Steamed and buttered cabbage is a simple side that Hubs has adored since childhood, and Balsamic Braised Cabbage pairs so well with roasted sausages and pierogis, pork roast or roast chicken, or even grilled brats. Cabbage is absolutely a star of COVID-19 grocery pick up.

Cabbage lasts awhile in the refrigerator and pairs well with a variety of dishes.

Balsamic Braised Cabbage

(adapted from NY Times Food)

1 large red cabbage, quartered, cored and shredded

2 tablespoons olive oil

1 small onion, thinly sliced

2 tart apples, peeled, cored and sliced (I use Granny Smith.)

approximately 1/3 cup balsamic vinegar

1/4 teaspoon ground allspice

kosher salt

freshly ground pepper to taste

Cover the shredded cabbage with cold water while you prepare the remaining ingredients.

Heat the oil over medium heat in a large, lidded skillet, and add the onion. Cook, stirring, until just about tender. Add 2 tablespoons of the balsamic vinegar and the apples and cook, stirring, until all have softened.

Drain the cabbage and add to the pot. Toss to coat thoroughly. Stir in the allspice, another 2 tablespoons balsamic vinegar, and salt to taste. Toss together. Cover the pot, and cook over low heat for one hour, stirring from time to time. Add freshly ground pepper, taste and adjust salt, and add another tablespoon or two of balsamic vinegar as desired.

This keeps well for up to five days, and flavor may actually be better when reheated. (Serves 6-8)

Fran Hill has been blogging about food at On My Plate since October of 2006. She, her husband and their three dogs ranch near Colome.

Posted on by — Leave a comment

Something Good to Eat

By Fran Hill

My blog tagline has always been”my menu with a little life thrown in.” It has been relatively easy to share a simple personal anecdote and a recipe. However, I have started and discarded the draft of this post more than a dozen times. Covid-19 has turned our lives upside down, and every way that I have attempted to describe it seems so tired and cliched. Nobody wants or needs me to use those phrases that are making us all roll our eyes every time a commercial airs on television or a marketing email hits our inbox. A food columnist does not need to repeat the CDC guidelines nor cite statistics. Assurances that we are all in this together are, honestly, trite.

So with limited commentary on the status of my life, I am going to share a recipe. I can do that. I can easily do that. In a world where there is no longer a normal and everything seems uncomfortable, I am going to help you find something to eat.

Even before this chaos, Sunday brunch was a constant for my husband and me. The workload of the farm doesn’t really allow for many breakfast-y meals together, but Sundays after chores have become our time to slow down for a moment. I regularly share quick snapshots on social media and often receive interested feedback. Recently, Cheesy Hash Brown Waffles garnered a lot of justified attention.

Admittedly, I am not a hash brown fan. I tolerate this preparation of my spuds, but never request or crave them. Hubs, on the other hand, loves, loves, loves hash browns. The local watering hole knows his takeout order simply by his request of hash browns as a side with his steak or chislic. He could eat hash browns any time, anywhere. Crisping them up in the waffle maker was a no brainer for an easy Sunday brunch, and topping them with his favorite Spicy Sausage Gravy created a complete, hearty meal that could fuel whatever the rest of the day threw at us.

Cheesy Hash Brown Waffles are a comforting addition to a breakfast-y meal.

Cheesy Hash Brown Waffles

1 (20-ounce) package refrigerated hash browns (or roughly 1 pound of pre-baked potatoes, shredded)

2 eggs, beaten

1 cup shredded cheddar cheese

salt and pepper, to taste

melted butter, olive oil or cooking spray (for greasing waffle maker)

Preheat waffle maker. In a large bowl, combine the hash browns, eggs, cheese and seasonings. Generously grease the waffle maker and add 3/4 cup of the mixture, being sure to spread near the edges of the waffle iron plates. Press the waffle maker closed and cook until golden brown and crispy. (I have found that for the crispiest hash browns, it helps to place a heavy item {cast iron skillet, large canned good, etc} on top of the waffle maker to press it down further.)

Can keep waffles warm on a rack over a sheet pan in a low oven while cooking the remainder of the batch.

Spicy Sausage Gravy

1/2 to 1 pound bulk spicy sausage (I usually use just 1/2 pound and save the remainder for a pizza topping)

2 tablespoons unsalted butter

1/3 cup flour

2 cups whole milk

1 cup heavy cream

1/2 teaspoon seasoned salt

1/2 teaspoon red pepper flakes

2 teaspoons, or more, freshly ground black pepper, to taste

Preheat a large, heavy skillet over medium heat. Add the sausage to the pan. Using a spatula or wooden spoon break the sausage up into small chunks. Brown, stirring occasionally, until no longer pink and cooked through. Add the butter to the skillet and reduce heat. When the butter is melted, sprinkle the flour over the sausage. Stir to coat the sausage and allow the flour to absorb. Allow to cook for a for a minute or so, then slowly pour in the milk and cream, stirring constantly. Season with salt and peppers.

Cook the gravy, stirring frequently, until thickened. This may take a few minutes depending on heat level. If gravy is too thick, whisk in additional milk. If too thin, cook a bit longer. (Serves 4-6)

Fran Hill has been blogging about food at On My Plate since October of 2006. She, her husband and their three dogs ranch near Colome.

Posted on by — Leave a comment

A Baker or Not?

By Fran Hill

I don’t even know who I am anymore. Self-isolating as a COVID-19 precaution has brought out characteristics that I wasn’t aware I possessed. I have always been a pretty solitary soul and spend a lot of time on my own. A variety of projects, books and chores keep me busy. I am good at being alone (or as alone as it gets with a husband and three dogs).

However, who knew that I would want to do puzzles? Seriously. This wasn’t a hobby that was ever on my radar. Suddenly, I had puzzle envy every time one popped up in my Instagram feed. With the only puzzles in this house being toys geared to toddlers, I sourced a small South Dakota gift shop for a shipment, and soon puzzle pieces were strung across half of my dining room table. While I haven’t just sat down and intently puzzled, instead, I snagged a piece or two and popped them into place every time I passed the table. It only took five days to get an image of Frank Lloyd Wright’s Falling Water together, and now, I am working on the blueprint puzzle of the same.

The second activity that has seized me is baking. You read that correctly. After years and years of telling you all that I am not a baker, I still won’t claim that I am. But I have been baking much more than ever. Who am I? I haven’t plunged into sourdough starters, but I have welcomed small batch baking of little treats like cookies and brownies into our self-distancing menus (although my idea that baking six cookies would last two days failed miserably and led to even more baking).

I have always created desserts for holidays, pandemic or not. And with Easter just around the corner, more baking is more or less mandatory, even for our small solo dinner. Therefore, I pulled out a tried and true recipe from America’s Test Kitchen for a delicious Carrot Layer Cake. It doesn’t require the fussing of measuring batter equally into separate baking pans. Instead, this unique four-layer cake is created by slicing a thin sheet cake into four rectangles that are stacked with smears of cream cheese icing in between. My only warning is to make sure your sheet pans are somewhat level. I have a couple pans that are warped from steady use in hot ovens. A warped pan does not produce a level cake, but wonky layers still taste great.

I have made this cake for at least three Easters, and sadly, I think this year was the first that I fully followed the directions for the cream cheese frosting. Prior to whipping it up, I had visited with a friend and commented that I didn’t think it really mattered. I am going on the record revoking that statement. This frosting is incredible. It is light, fluffy and tangy as only the best cream cheese frosting can be. Hubs is that guy who scrapes half of the frosting off his slice of cake, and with this Carrot Layer Cake, he asked for a corner. It is that good. Don’t skip the toasted pecan coating. They easily make a prettier cake for us non-bakers and add a great nutty texture to the dessert.

I may not recognize who I have become during these trying times, but I do know that this Carrot Layer Cake would be a blessed event for even a minimalized Easter table.

Carrot Layer Cake with cream cheese frosting and toasted pecans is a delectable dessert for your scaled-down Easter meal.

Carrot Layer Cake

(adapted from America’s Test Kitchen)

CAKE:

1-3/4 cups flour

2 teaspoons baking powder

1 teaspoon baking soda

1-1/2 teaspoons cinnamon

3/4 teaspoon nutmeg

1/2 teaspoon salt

1/4 teaspoon cloves

1-1/4 cups brown sugar

3/4 cup canola oil

3 eggs

1 teaspoon vanilla extract

4 carrots, shredded (approx. 2-1/2 cups)

1/2 cup raisins

Heat oven to 350 degrees. Butter an 18×13-inch rimmed baking sheet, line with parchment paper and butter parchment. Whisk flour, baking powder, baking soda, cinnamon, nutmeg, salt and cloves together in large bowl.

Beat sugar, oil, eggs and vanilla together until mixture is smooth. Stir in carrots and raisins. Add flour mixture and fold by hand with a rubber spatula until mixture is just combined.

Transfer batter to prepared baking sheet and smooth surface. Bake until center of cake is firm to touch, 15 to 18 minutes. Cool in pan on wire rack for 5 minutes. Place a new sheet of parchment on a wire rack and invert cake onto wire rack (do not remove original parchment). Cool cake completely. (I usually bake the cake in the evening and allow to cool overnight without any ill effects.)

CREAM CHEESE FROSTING:

16 tablespoons unsalted butter, softened

3 cups confectioners’ sugar

1/3 cup buttermilk powder (DO NOT add to milk or water; use just the powder for this recipe)

2 teaspoons vanilla extract

1/4 teaspoon salt

12 ounces cream cheese, CHILLED and cut into 12 equal pieces

2 cups pecans, toasted and coarsely chopped

Using stand mixer fitted with whisk, beat butter, sugar, buttermilk powder, vanilla and salt on low speed until smooth, about 2 to 3 minutes, scraping bowl and pulling mixture from the whisk as needed. Increase speed to medium-low; add cream cheese, 1 piece at a time; and mix until smooth and fluffy, about 3 to 5 minutes.

ASSEMBLY OF LAYER CAKE:

Transfer cooled cake to cutting board; remove top layer of parchment but leave parchment under the cake. Using sharp knife, cut cake and parchment in half crosswise and then lengthwise to make 4 equal rectangles, about 6×8 inches each.

Place 1 cake rectangle, parchment side up, on platter or cake plate and carefully remove parchment. Cut small squares of parchment or wax paper and arrange (overlapping) under the edges of the cake. (These will be pulled out after frosting and leave a clean(er) serving platter.) Spread 2/3 cup frosting evenly over cake layer. Repeat with two more layers of cake, frosting each layer with 2/3 cup frosting and pressing gently on each layer to level. Place last rectangle of cake on top and frost top of cake with 1 cup frosting. Use remaining frosting to coat sides of cake. (It’s fine if some crumbs show through frosting on sides, but if you go back to smooth top of cake, be sure that spatula is free of crumbs.)

When cake is fully frosted, gently press chopped pecans onto sides. Carefully remove the small squares of parchment from below the cake. (Smaller parchment pieces — one for each end and two on each side — are usually easier to manage and not disturb the finished cake.) Chill for at least 1 hour before serving. (Serves 10-12)

Fran Hill has been blogging about food at On My Plate since October of 2006. She, her husband and their three dogs ranch near Colome.

Posted on by — Leave a comment

Time for Comfort Food

By Fran Hill

I am not going to lie; it seems pretty frivolous to be prating on about recipes during a pandemic. However, food is what I do, so here I am.

In our home, we have been practicing social distancing for some time as a safety measure. I have limited my trips to the grocery store and am thankful for the privilege of a full pantry and freezer. While I haven’t done much baking, there has been a strong focus on comfort foods in our meals. Being home allows so much more time for roasting chickens and slow braising big hunks of meat. It also leads to sorting through old recipes and reviving things that may have been forgotten.

Easy Pleasin’ Meatloaf is one of those almost forgotten recipes. I pull it out from time to time to feed the shearing crew, but it isn’t on my regular menu rotation. Right now, its minimal (and easily accessible) ingredients make it a very appropriate recipe for these uncertain times. Instead of breadcrumbs, crackers or oatmeal, this meatloaf relies on stuffing mix. If you don’t have a box of stuffing mix sitting in the back of your pantry from last Thanksgiving, it is a simple item to add to your grocery list for curbside pick-up or delivery. I use my home-canned ketchup in the recipe and have altered the original process to include sautÈing the onions for what I feel is a better texture and flavor. One could swap out the ketchup for barbeque sauce and include green peppers if you lean in that flavor direction.

Meatloaf won’t solve the world’s problems, but I hope it allows you a bit of comfort in the midst of this storm. Please take care of yourself, your family and your community by following CDC guidelines to stay home as much as possible. I have a huge appreciation for those that are serving through this time with healthcare, grocery, food service and other essential services. Please do what you can to support them; wash your hands, stay home and try some simple comfort food.

Comfort foods like meatloaf can help soothe the soul during trying times.

Easy Pleasin’ Meatloaf

(adapted from Kraft)

1 tablespoon olive oil

1⁄2 onion, finely diced

1-2 cloves garlic, minced

1/4 cup water

2 pounds lean ground beef

1 (6 1/4 ounce) package stuffing mix (Stove Top turkey or chicken versions)

2 eggs

1⁄2 cup ketchup, divided

Preheat oven to 375 degrees F.

Heat oil in a skillet over medium heat and sautÈ onion until tender and translucent. Add garlic and cook until fragrant. Remove from heat and allow to cool slightly.

In a large bowl, combine all remaining ingredients, except 1/4 cup ketchup. Stir in the cooled onions and garlic.

Shape meat mixture into an oval loaf and place on a rimmed baking sheet that has been lined with foil and sprayed with cooking spray. (The new-ish non-stick foil eliminates the need for cooking spray).

Spread remaining ketchup over the top of the loaf. Bake for 1 hour. (Serves 6-8)

Fran Hill has been blogging about food at On My Plate since October of 2006. She, her husband and their three dogs ranch near Colome.

Posted on by — Leave a comment

To Each His Own Mac and Cheese

By Fran Hill

I have some pretty strong feelings about macaroni and cheese. First, it MUST be creamy and cheesy. Nothing is worse than a bowl of dry, gluey pasta. Second, under no circumstances should my mac and cheese be covered in breadcrumbs. Ever. To reiterate my first point, I want creamy and cheesy, and adding grit to that is not a”balance of textures.” Breadcrumbs on mac and cheese gives me a mouth full of sand and ruins my elbow noodle experience.

Recently, I dug deep into the multitude of the recipes I have tried in the past to find a great mac and cheese. My experience tells me that there are many, many cheeses that make a lusciously smooth cheese sauce, but the key is to choose those with higher milk fat content. Dry cheeses may have tremendous flavor, but they also are more prone to a grainy sauce.

With that said, you are probably going to want to cancel me and my strong feelings when I tell you that the recipe that I decided to share today leaves the cheese choice up to you. I have made it with one type of cheese, and I have made it with the various leftover hunks of cheeses from the deli drawer of my fridge. Both have produced excellent results, and, in my opinion, this adaptability is what makes a great recipe.

Cooking is about experimentation and learning what works for you. Just because I don’t care for breadcrumbs on my mac and cheese doesn’t mean that you can’t enjoy this so-called crunchy topping. I like a smooth sauce that comes together on the stove top, and if I bake my macaroni, I toss a little more shredded cheese on top before it goes under the broiler. Another controversial point may be that for me, mac and cheese is the perfect vehicle to add extra vegetables to the meal. Chopping up some fresh baby spinach, sautÈing kale, steaming broccoli (or simply adding it to the boiling pasta water for that last bit of cooking time), even adding cauliflower are great ways for me to increase the healthful nutrients of this dish.

I served Creamy Garlic Shrimp Mac and Cheese as a requested side dish with some grilled steaks (and steamed green beans as a responsibility vegetable) on Hubs’ birthday. The added protein of the shrimp makes this a great stand-alone dish, as well. It would be an excellent Lenten meal with a tossed salad. If you try it, I encourage you to follow your own feelings about food and make it with whatever your favorite cheese(s) may be.

From breadcrumbs to dry cheese, everyone puts their own spin on this classic dish.

Creamy Garlic Shrimp Mac and Cheese

coarse salt and ground pepper

1 pound elbow macaroni

6 tablespoons butter

1/2 medium onion, finely chopped

1 garlic clove, minced

1/3 cup flour

1 cup heavy cream

1-1/2 to 2 cups whole milk

1/8 teaspoon ground nutmeg

1 pound coarsely chopped cooked shrimp

4 cups (1 pound) mixed shredded cheeses (For the recipe pictured, I used leftover bits of white cheddar, gruyere, gouda, Monterey jack and mozzarella. Fontina and Swiss would be good options, as well.)

2-3 cups fresh baby spinach, chopped

Preheat oven to 400 degrees. In a large pot of boiling salted water, cook macaroni just until tender. (The noodles should not be too soft, or the final dish will be mushy. Likewise, the pasta only bakes a short time, and therefore, the noodles should not be too firm when added to the sauce.) Rinse with cold water. Set aside.

While pasta is cooking, melt butter in a large saucepan. Add onion; cook until softened. Add garlic and cook just until fragrant. Stir in flour, cooking just about a minute to remove the raw flour taste. Whisk in cream and 1-1/2 cups milk until smooth. Bring to a boil; reduce to a simmer and cook until sauce has thickened. Season with 1/2 teaspoon pepper and nutmeg.

Set aside approximately 1/2 cup of the shredded cheeses. Remove pan from heat and begin whisking in the remaining cheese, one handful at a time. Stir and allow one batch of cheese to melt into the sauce before adding more. Taste the cheese sauce for salt and season as needed. (I usually don’t need additional salt, but some cheeses are milder.) Return to a low heat and stir in chopped spinach. Allow to cook slightly and wilt the greens. Fold shrimp into the cheese sauce and allow to heat through, stirring to ensure the sauce doesn’t scorch. At this point, if the sauce seems too thick, stir in the additional 1/2 cup of milk, if needed. Combine macaroni with the cheese sauce and transfer to a shallow baking dish or large skillet. Top with the reserved shredded cheese. Place baking dish on a rimmed baking sheet. Bake 10-15 minutes, until bubbly. Broil the last 5 minutes (watching closely to toast the cheese on top, but not burn). Let cool 5 minutes before serving. (Serves MANY as a side dish, and 6-8 as a main dish)

Fran Hill has been blogging about food at On My Plate since October of 2006. She, her husband and their three dogs ranch near Colome.

Posted on by — Leave a comment

Puppy Love

By Fran Hill

If you check out any of my social media feeds, it won’t take long to discover that I am a crazy dog mom. Currently, we share our home with two dachshunds and an Australian shepherd. Another Australian shepherd and a border collie take up residence at the farm (and more than earn their keep with the hard work they do helping to manage the sheep). These dogs aren’t just animals or mere pets, they are members of our family.

Our pups have stockings for Christmas, celebrate birthdays with special meals, and the Gotcha Day for our two rescues is never, ever forgotten. Of course, with Valentine’s Day just around the corner, I had to do something special for our little loves, as well.

Peanut Butter Pumpkin Puppy Treats are a simple homemade snack that put store-bought boxed treats to shame. Made from ingredients that you probably already have on hand, the dough comes together easily and rolls out better than most of the cookie doughs I have tried to bake. And most importantly, our pups love them … almost as much as we love our pups.

Share the Valentine’s Day love with your dog by making Peanut Butter Pumpkin Puppy Treats.

Peanut Butter Pumpkin Puppy Treats

(adapted from Damn Delicious)

1/4 cup peanut butter (I used a natural peanut butter.)

2/3 cup pumpkin puree (NOT pumpkin pie filling)

2 eggs

2 1/2 cups whole wheat flour, plus additional for rolling out the dough

Preheat oven to 350 degrees F. Line two baking sheets with parchment paper or silicone baking mats.

With a mixer, beat peanut butter, pumpkin and eggs together until thoroughly blended. Gradually add the flour about 1/2 cup at a time, mixing just until incorporated. The dough may appear clumpy.

Turn the dough out onto a lightly floured surface and knead together until smooth.

Using a rolling pin, roll the dough to approximately 1/4-inch thickness. Cut desired shapes with cookie cutters, or simply into strips and smaller squares with a knife.

Arrange puppy treats on prepared cookie sheets. (The dough does not spread. Therefore, the treats can be placed more closely than when baking cookies.)

Bake 20-25 minutes until edges are slightly browned. (Larger or thicker shapes may take longer to bake through, and smaller treats may bake more quickly.)

Allow to cool completely and store in an air-tight container.

NOTE: Some dogs may have wheat or egg allergies. Consult with your veterinarian, if you have concerns.

Fran Hill has been blogging about food at On My Plate since October of 2006. She, her husband and their three dogs ranch near Colome.