1-1 ½ cups chicken or vegetable stock (we used vegetable stock)
2 Tbsp. olive oil (we used extra-virgin olive oil)
2 Tbsp. butter (we used unsalted butter)
1 ½ lb. mixed fresh mushrooms, such as cremini, hen-of-the-woods and stemmed shiitake, wiped clean, then sliced (we used stemmed shiitake)
2 large shallots, chopped
4 large cloves garlic, chopped or grated (we chopped our garlic cloves)
8-10 sage leaves, thinly sliced (we used 10 leaves)
About 2 Tbsp. thyme, leaves stripped from stems and chopped
1 lemon, zested (about 1 ½ tsp.) and juiced (about ¼ cup) (we used 2 lemons so we could get ¼ cup of lemon juice)
Salt and pepper (we used kosher salt and freshly ground black pepper)
1 lb. spaghetti (we used Ronzoni whole grain spaghetti)
1 bottle white wine, such as Pinot Grigio (we used Beringer Main & Vine Pinot Grigio)
About 1 cup of freshly grated Pecorino Romano, plus more for sprinkling onto your individual portions
EVOO (extra-virgin olive oil), for drizzling
3-4 Tbsp. chives, finely chopped
Take a small saucepan out and place the dried porcini mushrooms in it, adding just enough stock to cover* the mushrooms. Set the heat to high and wait for a low boil to occur. Once it is at a low boil, turn the heat down to medium-low and let it simmer for 2 to 5 minutes or until the mushrooms have softened. Take porcini mushrooms out using a slotted spoon, transferring them to a cutting board afterwards. Chop them up and leave them off to the side for now. Strain the stock so that any grit is removed, reserving the strained liquid for later.
Take a large pot of water and bring it up to a boil to cook the pasta in later.
Take a large skillet out and pour the two tablespoons of olive oil in, tilting the pan twice so the bottom is completely coated, setting the heat to medium-high afterwards. Once the oil’s hot, add the butter in, letting it completely melt. Add half of the mushrooms in, cooking them for 3 to 5 minutes or until they’re brown and fragrant. Take the mushrooms out of the skillet and repeat the process with the other half of the mushrooms**. Return all the cooked mushrooms to the skillet, adding in the shallots, garlic, herbs and lemon zest as well. Season with salt and pepper and pepper and stir constantly for 2 minutes or until the shallots have softened.
Salt the boiling water (we used table salt), adding in the pasta afterwards. Cook the pasta a few minutes shy of al dente, about 5 minutes (we went with the 5 minutes).
Add the chopped porcini and strained stock into the skillet, pouring the wine in next, waiting for the sauce to come to a boil afterwards. Turn the heat down to medium-low and let the sauce simmer for 3 minutes or until it’s reduced slightly.
Drain the pasta and add it into the sauce, turning the heat down to medium-low afterwards. Toss the sauce for about 3 minutes or until the pasta is al dente and has absorbed some of the sauce. Take the skillet off of the heat and stir in the lemon juice and cup of cheese. Drizzle some extra-virgin olive oil over the pasta to marry the sauce with the pasta. Top with chives and enjoy !
*Our mushrooms started to float so we were never able to truly “cover” the mushrooms with the stock. We decided to pour in the whole 1 ½ cups.
**The first half of the mushrooms absorbed all the butter and oil so we decided to add another 2 tablespoons of oil and butter to the skillet before cooking the second half of the mushrooms.
With a name like “Drunken Mushroom Spaghetti”, we had to try this out and see what the dish was like ! Unfortunately you’re not going to get drunk off the finished sauce but this was still a delicious, bright dish. You definitely taste the acidity from the wine and lemon juice and it pairs wonderfully with the salty Pecorino Romano. The chives can add a nice pop of color but we didn’t think that it added any real flavor, whereas some extra cheese only made it even better tasting !
Recipe source unknown.
We weren’t paid in any form to promote Ronzoni or Beringer Main & Vine.
Cook the macaroni based off the directions on the package they came in, leaving them off to the side for now. Preheat your oven to 350 degrees.
Take a 12-inch cast-iron skillet out and add the ¼ cup butter to it, setting the heat to medium-high. Once the butter’s melted, toss the onion in, stirring constantly for 4 to 5 minutes or until the onion just starts to brown. Add the flour and garlic in, continuing to stir for another mixture or two or until the garlic becomes fragrant. Pour the milk in and wait for the mixture to come to a boil. Once boiling, turn the heat down to low and gradually whisk in the Cheddar cheese and processed cheese until all of it has melted. Take the skillet off the heat and mix in the pasta, mayonnaise, salt and ½ cup of parsley (we used 6 tablespoons).
Take a small bowl out and mix the ricotta and egg together in it. Take the ricotta mixture and gently stir it into the macaroni and cheese, leaving large swirls. Place the skillet in the oven for 10 minutes.
While the skillet is in the oven, take a medium-sized bowl out and mix the panko, melted butter, and remaining 2 tablespoons of parsley together in it until combined. Once the skillet’s been in the oven for 10 minutes, pull it out and top it with the panko mixture, sticking the skillet back in the oven for another 10 minutes or until the panko mixture is lightly browned.
Serves 6 (1 ½ cups per serving) (Could serve even more people if you choose to serve this as a side dish.)
This is a delicious mac and cheese that you’ll enjoy either as a main dish or just as a side dish ! The parsley adds a nice pop of color as well as adding a nice freshness to the dish when you get enough of it in a bite. You can taste the garlic a little as well but it’s the wonderful cheesy flavor that comes through the most. The panko mixture provides a nice crunchy contrast to the macaroni and cheese. We hope you enjoy this hearty macaroni and cheese as much as we did !
This recipe came from Southern Living.
We weren’t paid in any form to promote Velveeta, Duke’s or Southern Living.
2 lemons, juiced (we got a little less than ½ cup of juice from our 2 lemons)
6 tablespoons butter (we used unsalted butter)
12 ounces cooked linguine (we used whole wheat spaghetti)
1 cup pasta-cooking water
½ cup grated parmesan
Salt, for seasoning to taste (we used kosher salt)
1 chile de arbol, crumbled
Pour the olive oil into a large pot, setting the heat to medium. Once the oil’s hot, add in the sliced chile de arbol, stirring constantly for 2 to 3 minutes or until the chile is toasted. Now add in the lemon zest, lemon juice and butter, continuing to stir until the butter has melted. Add the linguine in, tossing to coat, adding in just enough pasta water to loosen up the sauce (if you need any water at all that is). Mix in the parmesan and season to taste with salt. Sprinkle the crumbled chile de arbol over the top and eat immediately.
This is such a bright, delicious pasta dish ! You definitely taste the lemon but it isn’t pucker-inducing. Surprisingly this wasn’t spicy though, we definitely would need more chiles to feel any heat in the dish. We still loved the flavor that was in the dish though and loved how easy this dish was to make !
This recipe came from Food Network.
We weren’t paid in any form to promote Food Network.
Toppings: more shredded Slow Cooker Pork Roast (I set aside an extra cup for the topping), shredded Cheddar cheese (I used more of the smoked Cheddar cheese), and chopped green onion (I sliced the green onions)
Preheat your broiler, making sure you have a rack on the middle shelf. Take a large saucepan out and pour 2 ¾ cups milk in, setting the heat to medium. Grab a small bowl and whisk the remaining milk together with the flour, whisking until the mixture’s smooth. Once the 2 ¾ cups milk is heated to the point of boiling, gradually whisk in the flour mixture and continue to whisk for another 2 minutes or until the milk feels like it’s thickened. Turn the heat down to medium-low and mix in the cheese, mustard, salt and pepper, stirring until the cheese has melted. Toss in the pasta and 3 cups of shredded pork, stirring to make sure everything’s combined.
Take a large cast-iron skillet and spread the mac and cheese out in it, topping it with the additional pork followed by the Cheddar. Place in the oven to broil for a minute or two or until the cheese has melted a little. Sprinkle on the green onion and enjoy !
Slow Cooker Pork Roast
1 tablespoon firmly packed light brown sugar
1 tablespoon kosher salt
2 teaspoons ground black pepper (we used freshly ground black pepper)
1 (4- to 5-pound) pork shoulder (we used a boneless pork shoulder)
2 cups chopped yellow onion
6 cloves garlic
½ cup white wine vinegar
1 cup chicken broth
2 bay leaves
In a small bowl, mix together the sugar, salt, and pepper, rubbing the mixture all over the pork.
Place the pork in a 6-qt. slow cooker (we placed the pork fat-side up in the slow cooker), adding in the remaining ingredients afterwards.
Put the lid on the slow cooker and let it cook on HIGH for 2 hours, turning the heat down to LOW afterwards for 6 additional hours. Take the pork out and shred it, discarding the fat.
This is a 2-for-1 southern comfort food dish ! You can definitely taste the Cheddar in the mac and cheese and you can still get that subtle flavor of the pork. One component doesn’t overpower the other in this and the green onion also adds a nice crunch as well as bringing a nice freshness to the dish.
1 cup quick-cooking grits (we used the 5-minute quick cooking grits)
1 cup shredded Monterey Jack cheese (we used pepper Jack cheese)
½ cup shredded sharp Cheddar cheese
¼ cup heavy whipping cream
¼ teaspoon kosher salt
¼ teaspoon ground fresh black pepper (we used freshly ground black pepper)
¼ teaspoon garlic powder
Take a large saucepan out and pour the water in, setting the heat to medium-high. Once the water’s boiling, slowly whisk the grits in, turning the heat down to medium-low afterwards. Let the grits simmer for 5 minutes or until they’re tender. Stir in the cheese and remaining ingredients and serve right away !
The flavors seemed really subtle at first but once we added some additional salt, the flavors popped a lot more ! You can taste the Jack cheese first and foremost but you can taste the Cheddar cheese near the end of the bite. If you’ve never had grits before, this is a delicious way to be introduced to them !
½ cup thinly sliced green onion (we sliced ours on the bias)
Take a large skillet out and add the sausage to it, setting the heat to medium-high. Stir the sausage around now and then for 5 to 7 minutes or until it looks browned. Take the sausage out of the skillet and place it on a plate for the time being.
In the same skillet you just used, add the butter in and turn the heat down to medium. Once the butter’s melted, toss in the bell pepper and onion, stirring now and then for 3 minutes. Add the flour into the skillet, stirring constantly for 1 minute. Now whisk in the milk, continuing to whisk for another 5 minutes or until the mixture has thickened. Stir the sausage, crawfish, Cajun seasoning and salt into the mixture just until everything’s mixed together. Take the skillet off the heat and move onto step 3.
Stir the cheeses in until they’re melted, then mix in the pasta. Sprinkle the green onion over the top and enjoy !
This is a delicious mac and cheese dish ! There’s a little bit of sweetness from the red bell pepper but the spices from the andouille sausage just balances it out perfectly. The green onion also adds a nice crunchy freshness to the dish. I hope you enjoy this as much as I did !
3 fresh poblano chile peppers, seeded and coarsely chopped (our poblanos looked kinda small so we used 5 poblanos that were each 4 – 4 ½ inches long)
¾ cup 50% less sodium beef broth
½ cup chopped onion
1 to 2 fresh habanero chile peppers, seeded if desired* (we used 2 habaneros and kept the seeds and ribs)
2 Tbsp. tomato paste
2 tsp. ground cumin
2 lb. boneless beef chuck pot roast, trimmed and cut into 1 ½-inch pieces
8 to 12 (6- to 8-inch each) flour tortillas
For toppings (optional): Red onion slivers, sliced radishes, pico de gallo, sour cream, crumbled queso fresco or Cotija cheese (we used Cotija cheese), and/or chopped fresh cilantro (we used everything except the sour cream and pico de gallo)
Add the first 7 ingredients to a blender, putting the lid on the blender afterwards and blending them until smooth (we added some kosher salt to taste afterwards to bring out the flavors more).
Take a 3 ½- to 4-quart slow cooker out and place the beef inside of it. Pour the pepper mixture over the meat, putting the lid on the slow cooker afterwards. Let the beef cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours (we cooked ours on HIGH).
Take the meat out of the slow cooker using a slotted spoon. Once all the meat’s out of the slow cooker, skim the fat from the cooking liquid. Place the meat on tortillas (we shredded our meat some to make it more bite-size), drizzling the meat with cooking liquid afterwards. Place the toppings on afterwards and enjoy !
*Habaneros are spicy peppers so make sure to wear plastic or rubber gloves when handling them.
We were excited to see how spicy these would turn out based off the title and the heat wasn’t as bad as we thought it would be ! We really didn’t get much heat from the beef but the sauce definitely had more heat to it and left your lips with a nice tingle on them and a warmth in your mouth. Sauce or no sauce, we thought the tacos were delicious though ! The red onion, radishes and cilantro brought a nice freshness to the taco. The red onion and radish slices brought a nice crunchy texture to the dish that would otherwise be lacking. The Cotija cheese brought a wonderful “funk” that also helped temper the heat from the taco as well. We hope this can be a new favorite taco recipe for y’all !
This recipe came from Better Homes & Gardens.
We weren’t paid in any form to promote Better Homes & Gardens.