BACON & KALE WHITE CHEDDAR MAC

September 26, 2013

I love a mac & cheese and I love a white cheddar, so of course I really like making this. One of the surprise ingredients is a little bit of diced pear which may shock you, but I love the cheese and fruit pairing. And it adds a pleasant amount of sweet with the sharpness of the cheddar. There is also kale, red onion, and bacon. Oh, the other surprise ingredient that is very fun and also great for autumn – nutmeg!

WHITE CHEDDAR BACON & KALE MAC
Serves 3-4

1 pound pasta, cooked al dente
1 pound bacon, cooked and crumbled
3 tablespoons butter
1 red onion, sliced
3 tablespoons flour
2 cups milk
8 ounces white cheddar, shredded
1/4 cup parmesan, shredded
1 teaspoon nutmeg
1/2 teaspoon red pepper flake
1 bunch kale, de-stemed and sliced
3/4 cup panko
Salt & pepper

Preheat oven to 350 degrees. Heat butter in a skillet over medium heat. Add red onion and cook for 3-5 minutes. Add flour, milk, cheddar, and parmesan to skillet. Stir together as cheeses melt. Once cheese is melted, season with nutmeg, red pepper flake, and salt & pepper.

Add cooked pasta, crumbled bacon, and kale to sauce. Continue to cook until kale is wilted.

Transfer to a greased 9×13 baking dish. Pour pasta mixture into pan.

Top with panko. Bake 25-30 minutes, until outside is crispy.

5.0 from 1 reviews

WHITE CHEDDAR BACON & KALE MAC 'N' CHEESE

Author: Rachel Schultz

Serves: 3-4

Ingredients

1 pound pasta, cooked al dente
1 pound bacon, cooked and crumbled
3 tablespoons butter
1 red onion, sliced
3 tablespoons flour
2 cups milk
8 ounces white cheddar, shredded
¼ cup parmesan, shredded
1 teaspoon nutmeg
½ teaspoon red pepper flake
1 bunch kale, de-stemed and sliced
¾ cup panko
Salt & pepper

Instructions

Preheat oven to 350 degrees.
Heat butter in a skillet over medium heat. Add red onion and cook for 3-5 minutes.
Add flour, milk, cheddar, and parmesan to skillet. Stir together as cheeses melt.
Once cheese is melted, season with nutmeg, red pepper flake, and salt & pepper.
Add cooked pasta, crumbled bacon, and kale to sauce. Continue to cook until kale is wilted.
Transfer to a greased 9x13 baking dish. Pour pasta mixture into pan.
Top with panko.
Bake 25-30 minutes, until outside is crispy.

Adapted from Good Life Eats.

Apple Cider Beef & Barley Stew

September 17, 2013

Rachel Schultz

After David and I get home from Sunday morning church, we are downright ravenous. Sometimes in the car we will not even be hungry, but then once we walk through our door we get very snack-y. A sunday stew is lovely for after church. You could prepare it on Saturday and then warm it in the slow cooker before church starts. A crust bread with herb-y butter is highly recommended as well! The fun ingredient in here that makes it extra nice for fall is apple cider!

APPLE CIDER BEEF & BARLEY STEW
Serves 3-4

10 yukon potatoes, cubed
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon pepper
1 pound stew beef
1 onion, sliced
4 carrots, sliced
2 cloves garlic, minced
1/4 parsley, chopped
1/2 teaspoon onion powder
1/2 teaspoon garlic salt
4 cups vegetable broth
1 cup apple cider
1 cup green peas
1 cup quick barley

Drizzle potatoes with olive oil and season with salt and pepper. Cook in base of a large stock pot over medium for 10 minutes. Add stew beef and cook for 5 more minutes. Stir in onion and carrots, cooking for an additional five minutes. Add garlic, parsley, onion powder, garlic salt, vegetable broth, and apple cider to pot. Simmer for 40-50 minutes. Stir in peas and barley. Cook for 2-3 more minutes. Serve with bread.

APPLE CIDER BEEF & BARLEY STEW

Author: Rachel Schultz

Ingredients

10 yukon potatoes, cubed
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon pepper
1 pound stew beef
1 onion, sliced
4 carrots, sliced
2 cloves garlic, minced
¼ parsley, chopped
½ teaspoon onion powder
½ teaspoon garlic salt
4 cups vegetable broth
1 cup apple cider
1 cup green peas
1 cup quick barley

Instructions

Drizzle potatoes with olive oil and season with salt and pepper. Cook in base of a large stock pot over medium for 10 minutes.
Add stew beef and cook for 5 more minutes.
Stir in onion and carrots, cooking for an additional five minutes. Add garlic, parsley, onion powder, garlic salt, vegetable broth, and apple cider to pot. Simmer for 40-50 minutes.
Stir in peas and barley. Cook for 2-3 more minutes.
Serve with bread.

CARROT CAKE PANCAKES & CREAM CHEESE SYRUP

September 15, 2013

Rachel Schultz

Don’t be fooled; this is I would guess one of the healthiest things you’ll eat with the word “cake” in the title. If you are looking for a dessert-y breakfast, however, just pour on some of the cream cheese syrup. Cream cheese syrup? I’m sold. However as I said, interestingly enough the pancakes themselves are not too sweet at all. You could skip the cream cheese syrup and do some cool savory breakfast options to dress them up in many ways!

Carrot Cake Pancakes & Cream Cheese Syrup
Serves 3-4

1 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon ginger
1 egg
2 tablespoons brown sugar
1 cup milk
1 teaspoon vanilla
2 cups carrots, finely grated
4 ounces cream cheese
1/4 cup powdered sugar
2 tablespoons milk
1 teaspoon vanilla

Stir together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Add ginger, egg, brown sugar, 1 cup milk, vanilla, and carrots.

Whisk ingredients together. Pour 1/4 cup batter into skillet over low heat.

Flip when bubbles appear and allow to cook for another minute. Meanwhile, cream together cream cheese, powdered sugar, 2 tablespoons milk, and vanilla. Drizzle over pancakes to serve.

5.0 from 1 reviews

CARROT CAKE PANCAKES & CREAM CHEESE SYRUP

Author: Rachel Schultz

Serves: 3-4

Ingredients

1 cup flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon ginger
1 egg
2 tablespoons brown sugar
1 cup milk
1 teaspoon vanilla
2 cups carrots, finely grated
4 ounces cream cheese
¼ cup powdered sugar
2 tablespoons milk
1 teaspoon vanilla

Instructions

Stir together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Add ginger, egg, brown sugar, 1 cup milk, vanilla, and carrots.
Whisk ingredients together.
Pour ¼ cup batter into skillet over low heat.
Flip when bubbles appear and allow to cook for another minute.
Meanwhile, cream together cream cheese, powdered sugar, 2 tablespoons milk, and vanilla.
Drizzle over pancakes to serve.

Adapted from Smitten Kitchen.