Rosemary & Goat Cheese Mac n' Cheese

Sometimes all it takes is just a small taste of something and my mind starts wandering with all of the different combinations of food I could possibly make. Such is the case with this Rosemary & Goat Cheese Mac n' Cheese.

I attended a small gathering recently to celebrate a close family friends' 75th birthday. At the party, which was hosted by his son and daughter in law, they had figs topped with goat cheese, rosemary and a jam (I can't remember what it was, but think it might have been apple) as one of the appetizers. They were amazing! I just loved the flavor combination and knew it would make a wonderful mixture in some other of our favorite dishes as well.

Well...my first attempt was a success! Everyone loved this Mac n' Cheese variation, even my 11 year old. She can't wait to try my new experiments when she gets home from school and we have a deal that I don't share what's inside the dish until she tries it. Even she was pleasantly surprised that it contained Goat cheese (which she never wanted to try before), but mixed with the cream cheese and rosemary, it was very subtle, yet rich and filling. If you want to impress your family and friends, you can make this as a main entree or as a side dish. It would also make an elegant addition to a buffet selection during the upcoming holidays.

Rosemary & Goat Cheese Mac n' Cheese
Prep Time: 15 minutes  Cook Time: 15 minutes  Total Time: 30 minutes  Servings: 8

Ingredients

• 14.5oz. Box Multigrain Macaroni
• 4 tbsp. Butter
• 2 tbsp. All-Purpose Flour
• 1 1/2 c. Milk (I used 2%)
• 8oz. Cream Cheese
• 3.5oz. Crumbled Goat Cheese (I used Alouette)
• 1 tbsp. Fresh Rosemary, chopped
• 1 c. Italian Flavored Breadcrumbs
• Kosher Salt, to taste
• Fresh Ground Black Pepper, to taste

Directions

1. Preheat oven to 375 degrees. 
2. Cook pasta according to package instructions until al dente; then drain and place back in the pot. 
3. While the pasta is cooking, melt 2 tbsp. of butter in a small saucepan over medium heat; then whisk in the flour forming a roux. 
4. Gradually whisk in the milk until the roux has broken up and there are no lumps. 
5. Next, add the cream cheese, goat cheese and rosemary. Keep whisking until the cheese has completely melted and the sauce is creamy. 
6. Add the sauce to the cooked macaroni and mix well; then place in an oven safe baking dish (8"x8"). 
7. Place the breadcrumbs in a small bowl; then melt the remaining 2 tbsp. butter (either in the microwave or a small pan). Add the butter to the breadcrumbs, mix together and sprinkle on top of the macaroni.
8. Place in the oven and bake for 15-20 minutes until the breadcrumbs are lightly brown and the macaroni is bubbly. 

Enjoy! 

Nutrition Facts 

Calories 465, Carbs 51.7g, Fat 21.4g, Protein 17.9g, Fiber 4.9g, Sugar 4.1g

*Calculations based on ingredients entered into Calorie Count and may not be 100% accurate. 

Rosemary & Goat Cheese Mac n' Cheese Shopping List

Penne with Avocado Pesto

What do you do when you have about eight ripe avocados sitting on your kitchen counter that were supposed to be used for guacamole to feed sixteen hungry teenage girls, but then the function gets cancelled? You have to find ways to use it up before they go bad! Hey..these things are expensive! So I pureed half of them and made this Avocado Pesto. It was deliciously creamy, though it always garners funny looks from the family when I serve them green food. Tune in tomorrow when I share what I made with some of the other avocados!


Penne with Avocado Pesto
Total Time:  30 minutes        Serves: 6

Ingredients

• 1 lb. Penne Pasta (I used Barilla Plus)
• 1/4 c. Fresh Basil, chopped
• 4 Avocado
• 1/4 c. Pecorino Romano Cheese
• 2 Garlic Cloves
• 1 Lemon, juice only
• 2 tbsp. Extra Virgin Olive Oil
• 1 c. Grape Tomatoes, cut in half
• Kosher Salt, to taste
• Fresh Ground Black Pepper, to taste

Directions

1. Bring a large pot of water to a boil over high heat with a little salt; then add the pasta. Cook until the pasta is al dente; then drain. 
2. Cut the avocado in half, remove the pit and scoop out the fleshy, green part; then add it to a food processor.
3. Next, add in the cheese, garlic, lemon juice and oil. Pulse until well blended and creamy. It should have a smooth consistency. 
4. Place the cooked pasta in a large bowl; then add the tomatoes and avocado pesto. Mix well. 

Enjoy! 

Nutrition Facts

Calories 505, Carbs 62.1g, Fat 23.1g, Protein 15.8g, Fiber 12.4g, Sugar 3.8g

*Calculations based on ingredients entered into Calorie Count and may not be 100% accurate. 

Penne with Avocado Pesto Shopping List

Grilled Chicken Pasta Salad with Kalamata Olives, Capers and Sun Dried Tomatoes

For 100 years, Hellmann’s has brought together the best ingredients - such as oil, vinegar and now cage-free eggs – to help bring out the best meals and moments to America’s tables. I personally grew up on Hellmann's Real Mayonnaise and to me and my family, there is NO substitute. It's always fresh, creamy and consistently delicious. 

To celebrate its 100^th birthday, Hellmann’s is teaming up with celebrity chef Mario Batali to showcase how decades of delicious meals start with real, quality ingredients. Mario put his own spin on a classic recipe for Chicken Pasta Salad with Green Olives and Raisins and it inspired me to create my own unique twist on his salad and enter the contest myself. 

Mario Batali's Salad Creation

I opted to incorporate some of my favorite aromatic flavors like Kalamata olives, capers, sun dried tomatoes, fresh oregano and lemon; then used grilled chicken instead of sautéing it for that extra depth in flavor. This salad was exquisite and would make the perfect cold meal on a hot summer's day or shared with family and friends as an accompaniment at your next gathering!

Grilled Chicken Pasta Salad with Kalamata Olives, Capers and Sun Dried Tomatoes

Prep Time:  15 minutes             Yield: 12

Cook Time: 15 minutes             Serving: 1 cup 

Total Time:  30 minutes

Ingredients

• 1 lb. Bowtie Pasta (I used Barilla Plus)
• 1 lb. Boneless Chicken Breasts 
• 3/4 c. Kalamata Olives, pitted and halved
• 2 tbsp. Capers
• 3/4 c. Sun Dried Tomatoes, thinly sliced
• 2 Scallions, chopped
• 1 c. Hellmann's Real Mayonnaise
• 1 Lemon, zest and juice
• 1 tbsp. Fresh Oregano, chopped
• Kosher Salt, to taste
• Fresh Ground Black Pepper, to taste

Directions

1. Cook pasta according to package directions. Drain and cool. 
2. While pasta is cooking, season your chicken with salt and pepper; then grill 7-8 minutes per side until chicken is cooked through. Cool, then slice into strips. 
3. In large bowl, whisk together the Hellmann's, oregano, lemon zest and juice until it's creamy. 
4. Add cooked pasta, chicken, olives, capers, sun dried tomatoes and scallions and toss to coat.

Enjoy!

Want to get in on the action?

Join the Hellmann’s Blue Ribbon table and co-create your own recipe with Mario Batali. ENTER HERE for your chance to win a seat at the World’s Longest Picnic Table for Hellmann’s 100^th birthday celebration in September. You can also visit Facebook.com/Hellmanns to watch Mario share his modern twist on some of Hellmann's classic recipes! 

Disclaimer:  I was compensated to write this post. All opinions are my own based on my own personal experiences.

Shared on Thursday's Treasures at Chocolate, Chocolate and More 6/13/13 Shared at Weekend Potluck at The Country Cook 6/14/13

Mediterranean Pasta Salad

Here we are...Day 5 of Salad Week is here already! Today I made Mediterranean Pasta Salad using fresh garden cucumbers, tomatoes and crumbled feta cheese. A simple, flavorful salad you can make in 30 minutes that goes well with just about anything else you decide to serve. 

Mediterranean Pasta Salad

Prep Time: 15 minutes                                          Yield: 8

Cook Time: 15 minutes                                          Serving: 1/2 cup

Total Time: 30 minutes

Ingredients

• 2 1/2 c. Farfalle Pasta, dry (I used Barilla, but you can substitute any type of pasta you wish)
• 1/2 Cucumber, skin on, small dice
• 12 Grape Tomatoes, halved
• 2 tbsp. Red Onion, minced
• 1/4 c. Feta Cheese, crumbled
• 1/2 tsp. Dried Oregano (or 1 tsp. Fresh Oregano, chopped)
• 3 tbsp. White Balsamic Vinegar
• 2 tbsp. Extra Virgin Olive Oil
• Kosher Salt, to taste
• Fresh Ground Black Pepper, to taste

Directions

1. Cook pasta according to package instructions. Drain and cool. 
2. Add the cucumber, tomatoes, onion, feta cheese, oregano and pasta to a bowl; then add in the vinegar and oil. Mix well and season with salt and pepper. Refrigerate until ready to serve. 

Nutrition Facts

Calories 152, Carbs 23.5g, Fat 4.8g, Protein 4.5g, Fiber 1.3g, Sugar 2.4g

*Calculations based on ingredients entered into Calorie Count and may not be 100% accurate.

Did you miss any salad recipes this week? 

Which one was YOUR favorite?

Monday-Red Bliss Potato Salad with Dijon Vinaigrette

Tuesday-Green Bean & Tomato Salad with Ginger-Wasabi Vinaigrette

Wednesday-Greek Farro Salad

Thursday-Corn Salad with Honey-Wasabi Vinaigrette

I'll be taking the next few days off for Memorial Day Weekend. 

Enjoy your time with family and friends! xo 

Chicken Scampi over Fettuccine

Last week, I had taken chicken out to make a new dish, but as the day progressed I really wasn't in the mood to cook...GASP! So I decided to make this quick and easy Chicken Scampi over Fettuccine instead. You all know I don't eat shrimp, but the rest of my family loves it. I make it for them on occasion and when I do I generally make a chicken version for me; similar to this one. It was delicious and ready in under 30 minutes. Now that's my kind of meal! 

Chicken Scampi over Fettuccine
5-3oz. Chicken Tenders, raw
1 tbsp. Extra Virgin Olive Oil
1 tbsp. Butter
3 Garlic Cloves
1/3 c. Vermouth
1 tsp. Lemon Zest
1tbsp. Parsley
1/2 c. Low-Sodium Chicken Broth
2 tbsp. Pecorino Romano Cheese
1 lb. Fettuccine

Directions:
1. Cook pasta according to package directions; drain. 
2. While the pasta is cooking, cut the chicken into bite sized pieces. Heat the oil in Dutch oven or large pot, then add in the chicken. Cook until the chicken is no longer pink; approximately 5-8 minutes. 
3. Next, add the butter and garlic and saute for 1 minute; then add in the vermouth, lemon zest, parsley, chicken broth and cheese. Allow to simmer for 3-5 minutes. If the sauce is done before the pasta, turn off the heat. 
4. Add the cooked pasta to the sauce and mix well. Serves 6. 

*Nutritional Information per Serving: Calories 351, Carbs 50.5g, Fat 4.7g, Protein 22.8g, Fiber 2.4g, Sugar 1.2g

*Calculations based on ingredients entered into Calorie Count and may not be 100% accurate.

Enjoy!

Whole Grain Spaghetti with Bruschetta and Chick Peas

Remember when I did a photo retake of one of my favorite recipes for Bruschetta last month? In that post, I also mentioned how bruschetta can be used for other dishes other than to top toasted bread as an appetizer. One of those suggestions was to mix it with pasta; which is what I did with the leftovers from my last batch. This Mediterranean inspired meal has so many wonderful flavors and the chick peas just add another dimension of texture to the dish; not to mention added protein! It is also a quick meal to throw together during a busy weeknight. 

Whole Grain Spaghetti with Bruschetta and Chick Peas

1 lb. Spaghetti (I used Barilla Plus)
2 c. Prepared Bruschetta
15oz. Can Chick Peas, rinsed and drained
1/2 c. Pecorino Romano Cheese, shredded
Kosher Salt, to taste
Fresh Ground Black Pepper, to taste

Directions:
1. Prepare pasta according to package instructions. Drain water reserving 1 cup to use in the pasta. 
2. Add the bruschetta and chick peas to the pot and allow to heat through for about 5 minutes. 
3. Add the pasta, pasta water and cheese; mix well and season with salt and pepper. Serves 6. 

*Nutritional Information per Serving: Calories 441, Carbs 58.9g, Fat 14.2g, Protein 20.4g, Fiber 8.1g, Sugar 5.7g

*Calculations based on ingredients entered into CalorieCount and may not be 100% accurate.

This will be my last new recipe post this week as the kids are off from school on their Spring Break. I'll be back with a new post on Monday, April 8th. In the meantime, take a look around the site and catch up on some posts you might have missed. There are also two giveaways happening so if you didn't enter yet, now's your chance!

• Spring Celebration KitchenAid Giveaway-Enter for your chance to win a shiny, new, red KitchenAid Stand Mixer. Contest ends 4/23/13. 
• Catching Fireflies Giveaway-Enter for your chance to win a $43 Gift Certificate. Contest ends 4/7/13. 

Enjoy the rest of your week!