Quick Mexican Penne Casserole

Casseroles have my a big help this past week. As things ramp up for Spring planting and warmer weather activities, I need hearty, delicious meals that I can make quickly and will last for at least 2 meals.

More bang for my buck, right?

One item that is always well stocked in my pantry is Ro*Tel, and I am starting to believe it really does make everything better.

To create this quick Mexican Penne Casserole I let Ro*Tel help to add flavor and pizzazz to pasta and lean ground beef. Of course, topping with melted sharp cheddar and a generous handful of parsley and green onions adds a little extra color and crunch.

Truly, I started buying Ro*Tel by the case so we can throw it in our crispy burritos, casseroles, chili or soups. Yum!

More than just a can of diced tomatoes, the green chilies add a lot of flavor without adding heat. I seem to be the only one in the family who likes spicy foods, so this is my compromise.

Start your pasta boiling to aldente and preheat the oven

Then begin browning the ground beef in a deep skillet. Add in all the ingredients, reserving the cheeses, chili powder and some of the parsley and green onions. Season to taste.

Could you use cilantro? Probably. We are not a big cilantro family, so I usually go with Italian Parsely instead.

Drain the pasta and mix with the ground beef mixture.

I poured half of the pasta into my casserole dish, then topped with the crumbled Cotija cheese. Add in the remaining mixture and top with the sharp cheddar cheese. Give the top a light dusting of chili pepper for color and bake till heated through.

I served mine garnished with a nice helping of parsley and green onions.

Ready to grab the recipe?

Mexican Penne Casserole

You Will Need:

• 1 lb. penne pasta
• 1 lb. lean ground beef
• 1 can cream of chicken soup
• 2 cans Ro*Tel 
• 2 Tbsp. sun dried tomato pesto
• 1/4 c. Italian flat-leaf parsley, roughly chopped
• 1 c. Cotija cheese, crumbled
• 2 c. sharp cheddar cheese
• chili powder, for dusting
• 4 green onions, sliced. White and green parts divided
• salt and pepper to taste

Start a large pot of water boiling. Preheat the oven to 350 degrees.

In a high-sided skillet, brown the ground beef. Add in the soup, Ro*Tel, sun dried tomato pesto, parsley and the whites of the sliced green onions. Season to taste. Warm through and set aside.

Boil the pasta just a minute short of aldente. It will finish cooking in the oven. Add the drained pasta to the skillet and toss to coat. Pour half the mixture into a 9"x13" casserole dish. Top with the crumbled cotija cheese and then add in the remaining pasta mixture. Top this with sharp cheddar and a dusting of chili powder.

Bake for 20 to 25 minutes or until the cheese has melted and the casserole is bubbly.

Serve garnished with the remaining chopped parsely and green onions.

Enjoy!

Do you have a favorite meal this time of year? I would love to hear what your go-to is below.

Leek and Zucchini Potato Gratin

I grew up eating potatoes au gratin and scalloped potatoes. Yum! Of course they were made from a box, in a microwave with dehydrated potato slices that would rival my dog's raw hide chew toys. Now, as an adult with my own kitchen, I'm not willing to go boxed so au gratin potatoes haven't made an appearance on my family's table.

Every so often though I have dreams of the cheesy potato goodness. A potato lover's mac 'n cheese, that processed cheese powder sauce both makes me nostalgic and gives me the shudders.

After making egg cups earlier this week I was left with some extra leek and zucchini filling. It was far too good to toss, so I decided it would pair nicely with the russet potatoes I had on hand. After scanning the fridge I realized I had cream and sharp cheddar cheese.

Could I go there? Would homemade gratin be nearly as good as the memories from my childhood?

Well, I was willing to give it a shot.

First start with some potatoes. I think this dish really needs a good mandolin slicer to achieve uniform and thin slices. I love how russets cook up, but I didn't want them to all fall apart so I added in some red potatoes. I know Yukon Golds would be ideal, but I was working with what was already in my kitchen.

I grabbed a baking dish, buttered the bottom and then began layering the luscious slices of potato. I overlapped them just a little, and tried to keep the dish nice and tight.

Then I went a tiny bit crazy. Instead of just the usual potato, cream and cheese version, right in the middle I spread the remaining leek and zucchini filling I had sauteed for another recipe. The filling was already seasoned, but since potatoes really need salt, I also salted the layers as I built my dish up. A little cheese goes a long way, but don't forget to add it along the way. I ended up with 3 layers of cheese between the spud slices.

Then pour on the milk, or in my case a little cream. Yeah, you don't have to go that rich, but I had a bit to use up in my fridge. Just pour on to come up flush with the top layer of spuds. Then top with a bit more cheese and bake and bubble away.

The leeks and zucchini really add a nice dimension of flavor to this simple gratin. This was the perfect side to accompany a smoked chicken breast an a generous green salad. Don't expect this dish to last long. It is spoon-licking good!

Leek and Zucchini Potato Gratin

You Will Need:

• 2 medium russet potatoes, sliced
• 2 medium red potatoes
• 1 c. sauteed leek and zucchini
• 1 c. sharp cheddar cheese
• approx. 1 c. milk or cream
• 2 Tbsp. butter + more to grease the dish
• salt and pepper to taste

Grease a 9"x12" baking dish and preheat the oven to 350 degrees.

Saute sliced leeks and grated zucchini in olive oil till tender. Salt and pepper to taste. Set aside.

With a mandolin, slice potatoes to 1/8". Pour a little cream in the bottom of your dish and begin going around the dish layering the slices. They should overlap slightly. After 2 layers of potato, salt and pepper and then top with 1/3 of the cheese. Then repeat.

On the second layer add the sauteed leek and zucchini topping. Finish with another 2 layers of potato and the remainder of the cheese. Then pour on about a cup of cream till it comes up to the bottom of the top layer of potatoes. Divide the butter to dot the top of the gratin.

Bake for about an hour, until the mixture is bubbly and the top cheese is golden brown.

Enjoy!

Smoked Mac n Cheese - May SRC Recipe

I always feel blessed that I fell in love with a man who is not a picky eater. No, really. He rarely complains about what is put in front of him, even if it is the same leftovers 3 nights in a row. Even though he seems to enjoy everything I make him, I know there is a special place in his heart for Macaroni and Cheese.

It is one of the dishes he used to ask his Mom to make him for his birthday dinner. Now, her recipe is amazing, but calls for several cheeses that are pretty hard to find in our small town. Hers comes with a classic bechamel - complete with nutmeg and the bay leaf. I have made it a few times, and love the recipe but it just isn't practical to throw together for an average night.

I tend to not make macaroni and cheese because I am not a fan of Velveeta. I want my homey side dish to have some sophistication and depth. Yeah, I sound like a total pasta snob...

This post is my May edition of The Secret Recipe Club recipe exchange. This month I was luck enough to be assigned Little Bit of Everything with Julie.

This was the first month ever that when I went to her site, the first recipe that popped up was 'The One'. I spied this Smoked Mac n Cheese recipe and despite an entire blog chock full of mouth-watering recipes, I couldn't think of anything but this mac n cheese.

Julie is a Midwesterner with similar interests to my own. She enjoys cooking, traveling and gardening, and I wouldn't mind making every single recipe she has listed. But, of course, there was no competition with the recipe of hers I picked.

Now, this pregnant mama doesn't really need a rich dish to tempt her with... but I was intrigued by using my smoker to make something my family already loves. My husband is the grill master. I tend to stick to the oven and stove inside. This was my chance to play around with the Traeger. Inspired by Julie's fabulous recipe, I did take a few liberties by adjusting the time and temperature to fit my smoker, as well as added in some garlic and crunchy topping. I think I did a good job of keeping this great recipe close to the original with my own flair.

This is a pretty easy recipe to follow, and you can find the complete instructions at the end of this post. But, let's walk through all the steps together, shall we?

I think the key to a good mac n cheese recipe is the sauce. It is the foundation for delivering all that cheese goodness around the pasta. Really, no one gets excited about the noodles. I mean, really? It is all in the ooey-gooey stuff those little noodles swim in.

The other star here is a good Gouda. Luckily, since this dish is going on a smoker, don't bother to shell out extra for smoked Gouda. A nice medium cheese will do fine.

...and here we get to the beautiful bubbly sauce. The cream cheese really helps to tighten this up and add a creaminess that is divine. I added in a little extra cracked black pepper and garlic. That is just how I roll.

I always think the more the merrier with cheese! This recipe calls for cream cheese, Gouda, sharp Cheddar and Parmesan. It is one big boisterous party of flavors in there.

Don't let your sauce get too tight. The smoker will dry it out a little and really bring it together. I like to start baking mine a little on the thinner side. But, prepare as you like.

I topped mine with some bread crumbs and the remaining cheese. After a few years of marriage I found out the crunchy topping was my husband's favorite part. I have learned not to omit it. But, again, he rarely complains about it.

*Note - next month I will be taking a little break from the SRC as I welcome my 3rd child into the world. We have already named him Elliot and I can't wait to meet him. Of course, I look forward to getting back onto my feet and back into the kitchen.

Okay, ready to dive right in? This recipe has been modified to work on the Traeger brand smoker. For exact temperature and times refer to your brand's website or manual. Here we go!

Smoked Mac n Cheese
adapted from Little Bit of Everything

You Will Need: 

• 1 lb. macaroni noodles
• 1/4 c. butter, unsalted + 1 tsp. for noodles
• 1/4 c. all-purpose flour
• 3 c. milk
• 8 oz. cream cheese, cut into chunks
• garlic powder to taste
• salt and pepper to taste
• 2 c. Sharp Cheddar Cheese, shredded
• 2 c. Gouda, shredded
• 1 c. Parmesan, shredded
• 1 c. bread crumbs of choice

Make sure your Traeger has sufficient wood chips or pellets. With the door open to the smoker, turn on to smoke for about 5 minutes. Then shut the lid and preheat the smoker to 350 degrees for about 15 minutes.

Boil the pasta 2 minutes short of al dente as listed on the box. When the pasta is done, drain and add a a tsp. of butter to keep the noodles from sticking together. Set aside.

While the pasta is boiling, begin on the sauce. In a large saucepan, melt the butter and whisk the flour into it. Over medium heat, let the flour and butter become fragrant, but keep whisking so it doesn't burn. Slowly whisk in the milk, careful to whisk out any lumps. Cook for about 5 minutes until the sauce begins to thicken and come to a simmer. Add the cream cheese and whisk until smooth. Add the garlic powder and salt and pepper to taste.

Stir in the cheese, reserving a handful for the top. Stir until melted and then mix in the pasta to coat. Pour into an 11 x 9 1/2 inch roasting pan and top with bread crumbs and remaining cheese.

Place in the smoker, uncovered, for 45 minutes to an hour.

Enjoy!

Now check out what my fellow Secret Recipe Club members have been up to:

Creamy Baked Hominy Recipe - Our Winter Comfort Food

Tonight we fired up the wood stove. To me the Winter chill brings on my love of slippers, big sweaters and comfort foods. One of our creamy, cheesy favorites is a great alternative to the usual Mac n' Cheese. Yes, I love homemade macaroni and cheese, but I dislike all the work involved in a good beschemel and all the cheese needed to dress up my elbow pasta.

This dish is a favorite of my husband's and I got the recipe from my Mother-in-Law. I added in the chicken stock for a creamier finished product, but the best part of this recipe is how simple and quick it goes together.

Kroger's Cart Buster Sale & Eggplant Involtini with Hunt's Tomato Sauce #Recipe

Yes, the Kroger Cart Buster Event is going on now! You can take advantage of these great deals at your Kroger Family participating store. These include: Kroger, City Market, Dillons, Food 4 Less, Food 4 Less Fremont, Fyis, Gerbes, Jay C, King Soopers, Owenís  Pay Less, QFC, Bakeris, Fred Meyer and Ralphs.

I have big plans of stocking up for some of our favorite Winter comfort dishes. I love to have a well stocked pantry in case the mood for something hits me. Tonight I made the comforting and delicious Eggplant Involtini. And this was perfect with Hunt's Tomato Sauce and Paste in the sauce (on sale 10/13!) and Wishbone Creamy Italian dressing (on sale 10/19!) on our salad.

Eggplant Involtini with Hunt's Tomato Sauce

You Will Need:

• 2 medium eggplant
• kosher salt
• canola oil for frying
• 1 medium yellow onion, diced
• 2 garlic cloves, pressed
• 1 can Hunt's tomato paste
• 1 can Hunt's tomato sauce
• 1/4 c. chicken stock
• 1 Tbsp. basil
• 1 tsp. oregano
• 1 tsp. onion powder
• 1/2 c. kale, chopped thin
• 1 c. ricotta cheese
• 1 egg, slightly scrambled
• 1 lemon, zested
• 2 Tbsp. lemon juice
• 2 tsp. dried thyme
• 3/4 c. Parmesan cheese, grated and divided
• A splash of heavy cream
• Salt & Pepper to taste

With a mandoline, slice the eggplant lengthwise into 3/16" or 1/4" slices. I prefer the thinner slice, but don't go too thin. Salt the slices on both sides with kosher salt and lay then in a colander or on a clean tea towel. After an hour, blot them dry with paper towels.

Heat up 1" deep of canola oil in a heavy pan over medium high heat. I used my cast iron skillet to do 3 slices at a time. Carefully slip slices into the hot oil and cook for about 3 minutes till tender, but not falling apart. Set the slices to drain on paper towels and finish all the slices.

In a small pot blanch the chopped kale for 3 minutes. Then drain and cool, set aside.

Now is the perfect time to start on the sauce. Saute up the diced onion and garlic till translucent, then add the Hunt's tomato paste, stirring till fragrant. Finally, add in the Hunt's tomato sauce, chicken stock, herbs and season with salt and pepper to taste. Let this bubble away as you prepare the other components. When you get ready to roll your eggplant, ladle a thin layer of sauce to the bottom of your large casserole dish.

Mmm... the filling is my favorite part. Silky, cheesy and hidden away to be savored. I added kale to the classic recipe to take away some of my cheese-guilt, but really the lemon also helps to brighten up the dish considerably.

In a medium bowl mix the ricotta, 1 egg, lemon zest, lemon juice, thyme and cooled kale. Just mix.

Preheat the oven to 450 degrees.

Now roll. Place a heaping tablespoon of filling about a half inch from the end of your eggplant slice. Roll it up and place it seam side down into the luscious tomato sauce bed. Oh, and if your eggplant tears a little? Don't worry, rolling it will cover up a multitude of imperfections.

Line them all up, then top with a sprinkle more of Parmesan cheese. Drizzle just a little heavy cream down the line to keep the shell moist.

Bake for about 25 minutes or until the tops are golden brown and the rolls are heated all the way through.

I paired the Eggplant Involtini with a nice side salad topped with Creamy Italian Wishbone dressing. I hope I have inspired you to snag these deals when they come around.

Enjoy!

Download your own digital coupon for a different product each day straight to your shopper card at the Cart Buster site for great deals on your favorite products at the Kroger Co. Family of Stores!

*Disclaimer - I was selected for participation in this campaign as a member of Clever Girls Collective. I received compensation but, all opinions expressed are my own.   

Prepping for Cinco de Mayo - Queso Fresco #Recipe

Have you ever made cheese at home?

Now, don't laugh... it is very easy. I promise. Queso Fresco is a great recipe to get started with just in time for your own Cinco de Mayo fiesta. It doesn't even require any special ingredients.

All you need to make cheese is milk, an acid to start the reaction, salt to taste and cheese cloth or a towel for straining. In this case vinegar is used to separate the curd from the whey. Just plain white vinegar.

Be sure to check that your milk isn't ultra pasteurized. I don't have access to fresh milk, but I am lucky that our local dairy doesn't ultra pasteurize. Take a peak at the milk in the store. It will be marked if they use this sterilization method.

Okay, got the milk? Now grab some salt. You can use table salt, but the fine texture makes it harder to not overdo. I prefer coarse kosher salt. Even better if you can get a hold of some cheese salts. Our Market of Choice has a wide variety of flavors and colors to choose from.

Now Queso Fresco is fast and simple to make. It is a great topping for your Cinco de Mayo dinner, but this fresh cheese does not melt so skip the nachos. I love to use mine on lime refried beans, topping tostadas or sopes.

Ready to get started?

Queso Fresco

You Will Need:
1 quart milk
1 Tbsp. coarse kosher salt
2-3 Tbsp. white distilled vinegar

In a heavy bottomed saucepan heat the milk over medium heat. Add in the kosher salt. Take care that the milk doesn't burn or scorch. I like it to come up to a simmer, but stir frequently and keep an eye on it. Unlike other cheeses queso fresco is very forgiving. Don't worry about it coming to a particular temperature. When it has a steady simmer turn the heat off.

Add 2 Tbsp. vinegar and stir. You should see the milk begin to separate immediately. Add another Tablespoon of vinegar if the curds and whey are not easily separating. Gently stir, but try not to break the curds.

Line a colander with doubled cheese cloth or a dish towel. Drain off the cheese. *Note if you want to collect the whey, place a dish under your colander. I use the whey for making pizza crusts later in the week.

Take up the corners of your cloth and gently squeeze. For a drier cheese, you can place a weighted plate on top of the cheese cloth and press out excess moisture.  When finished, refrigerate until needed. Sprinkle a little more salt over your cheese as needed. Crumble over your favorite food. Enjoy!