Gnocchi Mac and Cheese

I had a potluck last week and my last name fell in the entree category. Yippee. I really wanted to be in the side dish category so I had an excuse to make cilantro rice again. Sigh. Main entrees for potlucks are tough, so I decided to go with a mac and cheese because its hearty and also vegetarian friendly. I found this great twist on mac and cheese, same idea...made with gnocchi. Boy was it amazing!

Gnocchi Mac and Cheese
Courtesy of Noble Pig

Ingredients:
 1 pound purchased or homemade gnocchi
2 Tablespoons butter
2 teaspoons garlic, finely chopped
1 Tablespoon all-purpose flour
3/4 cup milk
1 teaspoon Dijon mustard
1/4 cup shredded Gruyere cheese
1/4 cup shredded fontina cheese
Salt and white pepper to taste
1/3 cup shredded Parmigiano-Reggiano
Basil leaves for garnish, optional

Directions:

Preheat oven to 375^o F. Prepare gnocchi according to package directions.  Drain and place gnocchi in a single-layer in a 1-1/2 quart shallow baking dish that has been sprayed with nonstick spray.

Melt butter in a medium saucepan over medium heat.  Stir in garlic and cook until fragrant, about 30 seconds.  Whisk in flour until it thickens and bubbles, then whisk in milk and Dijon.  Continue to whisk mixture and cook until slightly thickened, about 3-5 minutes.

Combine Gruyere and fontina, then add by the handful to milk mixture, stirring until melted before adding the next handful.  Once all cheese is melted, season sauce with salt and pepper.

Pour sauce over gnocchi and sprinkle with Parmigiano-Reggiano over top.  Bake gnocchi until they puff and cheese is golden and bubbly, about 25 minutes. Let gnocchi rest for 5 minutes before serving.

Feta Pepper Dip

One of my favorite people in the world moved  to DC(my college VP)  and us Millsaps DC Alumni decided to celebrate with a small dinner party. I love dips and since I had to take public transportation to the party (that is until Christian offered to give me a ride) I decided a dip and chip would be easiest to transport.  If you love feta cheese...this dip is for you! 

Feta Pepper Dip
Courtesy of Noble Pig 
8 ounce feta cheese, crumbled
8 ounce cream cheese, room temperature
1/2 cup mayonnaise
1/2 cup pepporcini, sliced
1/4 cup green onion, sliced
1/2 teaspoon lemon zest
Black pepper to taste
Extra-virgin olive oil
Barbecue chips



Blend feta cheese, mayonnaise, and cream cheese in a food processor until smooth, scraping down sides of bowl periodically.

Fold in sliced, green onions, lemon zest and black pepper.  Transfer to a serving dish and chill dip for at least one hour before serving.

Drizzle dip with extra-virgin olive oil.  Serve with a sturdy, barbecue chip.

Parmesean Cheese Balls

My good friend and co-worker raved about these cheese balls so I have been anxious to make them for quite some time. When I was invited to an Easter lunch I decided this was the perfect time to try them out. They were delicious and packed with flavor!  I have to admit I had a few before I took them over...I just couldn't resist. If you want something quick, easy and yummy to make for a party...you must try this recipe.


Parmesan Cheese Balls


1 cup flour
1 cup grated Parmesancheese
1/2 tsp salt
1/2 tsp pepper
1/2 tsp dry mustard
1/2 cup butter melted



Mix flour, cheese, salt, pepper and mustard in a bowl. Stir in melted butter and combine so the mixture forms crumbs. Press into 1/2" balls and place on baking sheet. Refrigerate for 30 minutes. Bake at 350 until lightly browned, 15-20 minutes. Makes about 30 balls. Store in an airtight container.

Creamy Ranch Mac and Cheese

Mac and cheese is one of my favorite dishes and there times when I need a nice helping of it to make it through the day. After a rainy weekend, mac and cheese is just what I needed to lift my spirits...and bbq cups ...and a glass of wine.  I usually bake my mac and cheeses but when I stumbled across this recipe on a new fave of mine, Noble Pig , I was intrigued. A stovetop mac and cheese that doesnt involve a cheesey powder packet...yes,please! It also gave me an excuse to break out he dutch oven. I am always looking for new ways to make mac and cheese and since I love ranch, this seemed like a must try. This was easy, fast, and a delicious blend of ranch and cheese.


What you will need:

Thats:

1 package (16 oz.) elbow macaroni
1 cup milk (I used skim)1/4 cup butter, cubed
1 envelope ranch salad dressing mix
1 teaspoon garlic salt
1 teaspoon garlic pepper blend
1 teaspoon lemon-pepper seasoning
1 cup  shredded sharp cheddar
1 cup shredded sharp white cheddar
1 cup (8 oz.) sour cream (I used light)
1/2 cup crushed saltines
1/3 cup grated Parmesan cheese

Directions:

Cook macaroni according to package directions, however, do not use salt in the pasta water.  Meanwhile in a Dutch oven, combine the milk, butter, dressing mix and seasonings; heat through.  Stir in cheddar cheeses until melted.  Stir in sour cream.

Drain macaroni; stir into cheese sauce with the saltines.  Sprinkle with Parmesan cheese.

Herbed Baked Goat Cheese Salad

First of all, sorry for the shadow in the picture. I have never been good with a camera.

As you know, I am a fan of America's Test Kitchen. If you don't watch it, you should. It is awesome and full of great ideas and recipes. I have recently spotted their magazines when checking out at the grocery store and I simply can not resist.  I found this recipe in the "best of" addition and I have been wanting to make it for a while. It's very easy but you just have to plan ahead since preparing the cheese will take you 3 hours.

Herbed Baked Goat Cheese Salad
Courtsey of The Best of America's Test Kitchen 


Vinaigrette:
1/4 cup extra-virgin olive oil
1 1/2 tablespoons red wine vinegar
2 teaspoons dijon mustard
1 small shallot, minced (about 1 tablespoon)
1/8 teaspoon of salt

Salad
1 1/2 cups pecans
12 ounces goat cheese, softened
2 tablespoons fresh chopped chives
1 teaspoon minced fresh thyme
2 large eggs
12 cups hearty salad greens (i used spring mix)
vegetable oil spray

Directions:

For the vinaigrette, combime all ingredients in a jar, seal lid and shake until combined

Salad:

Pulse pecans in a food processor until finely chopped. Transfer to bowl. Add cheese, chives, and thyme to the food processor and process until smooth ( i chopped the herbs in the food processor then added the cheese). Refrigerate the cheese mixture in a covered bowl until firm, at least 1 hour or up to 2 days.

Using your hands, take 2 tablespoons of the chilled cheese mixture at a time and roll into twelve 1 1/2 inch balls. Beat eggs in a medium bowl. One at a time, dip the balls in the egg, allow the excess to run off, then roll them in the nuts, pressing gently to adhere. Place the balls 2 inches apart on a baking sheet. Press the balls into 2 inch disks with a greased measuring cup. Cover with plastic wrap and freeze until completely firm, at least 2 hours or up to 1 week.

Heat the oven to 475 degrees. Remove the plastic and spray the cheese lightly with the vegetable oil spray. Bake until the nuts are golden brown and the cheese is warmed through, 7-10 minutes.  Toss the greens with the vinaigrette and serve the warm cheese rounds over the dressed salad.