Wednesday, January 28, 2015

Deep Fried Mac n' Cheese Balls

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You guys are in luck, because these deep fried mac n' cheese balls are fat free AND low in cholesterol!

JUST KIDDING.

Sorry to burst your bubble, but these are definitely something that I would only recommend making once every couple of months, haha. They are crunchy, gooey, creamy, and oh-so cheesy!


INGREDIENTS:

refrigerated (preferably overnight or 3-4 hours minimum) leftover mac n cheese (recipe here)

4-6 ounces of panko bread crumbs (lightly seasoned, optional)

1-2 egg(s) lightly beaten

vegetable oil

YOU WILL ALSO NEED:

wax paper


INSTRUCTIONS:

Place a piece of wax paper on a baking sheet. Remove your refrigerated/cold, mac n' cheese out of the fridge, and shape into tiny balls. Put your shaped balls on your baking sheet. Place your panko into a gallon sized, ziplock baggie. Toss your mac n' cheese balls in your egg mixture, and then add them into your ziplock with the panko. Seal, and thoroughly, toss to coat. Heat up your vegetable oil. Once your thermometer reads 350, go ahead and drop your balls in and fry until golden brown, turning them frequently for even browning. Drain on paper towels and serve immediately!

Friday, January 23, 2015

Stovetop Mac n' Cheese

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I wasn't planning on doing a post/tutorial on mac n' cheese since there are so many recipes out there, but my Instagram friend's have been requesting this for quite some time, so....here it is!

I don't make this often, because well...it's pretty bad for you. A ton of cheese, and a bit of velveeta, isn't exactly good for your waistline, lol.

This mac n' cheese recipe is a staple in my home, and if you love good ol' comfort food, then you've come to the right spot! :)

INGREDIENTS:

3/4 pound of elbow macaroni (cooked al dente, according to the packaging)

4 Tablespoons of unsalted butter

4 Tablespoons of all purpose flour

8 ounces of Velveeta, cubed

4 ounces of freshly grated monterrey jack

4 ounces of freshly grated sharp cheddar

2 1/2 cups of milk

pinch of salt

1/4 tsp of ground mustard

black pepper to taste

onion powder to taste

INSTRUCTIONS:


1. In a large pot of boiling water, add some salt and throw in your elbow macaroni. Cook al dente, drain well, and set aside.
2. Have your flour ready, and set to the side.
3. Into your pot or large skillet, add in your butter. Turn the heat to medium. Once butter has almost fully melted, dump in your flour all at once and whisk for 3-4 minutes, until you've cooked all the flour taste out.
4. Slowly, pour in your milk, whisking constantly, until thickened to liking. If you like more of a "sauce" then you don't want the milk mixture too thick.
5. Once thickened, add in your cubed velveeta. Season with black pepper, onion powder, and ground mustard. Depending on what type of cheese you are using, you should add the salt last.
6. When your velveeta has fully melted, add in your monterrey jack and sharp cheddar cheese. Turn off heat, and whisk until smooth. Taste check for seasoning. Add salt if needed.
7. Add in your drained macaroni, toss to coat, and serve immediately.

Sunday, January 11, 2015

Lattice Apple Pie

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Who doesn't love a good ol' homemade apple pie?? Furthermore, who doesn't love a PRETTY, homemade, lattice apple pie??

The recipe in itself is very easy...it's really the lattice design that's a little harder to tackle. But with a little practice and patience, all will be well in due time, my friend!

INGREDIENTS:

2 homemade pie crusts (recipe here) or you may use store bought as well

4 large granny smith apples

3/4 cup of sugar (may use 1 cup if you like it sweeter)

1/2 tsp of cinnamon

1/8 tsp of nutmeg

2 pinches of salt

FOR THE CORNSTARCH SLURRY:

the juice from half a lemon

1 Tablespoon of cornstarch

FOR THE EGG WASH:

1 egg white mixed with some milk or water

ADDITIONAL ITEMS NEEDED:

Wax or parchment paper

foil

Ruler

INSTRUCTIONS:

1. Peel and slice up your apples paper thin, and place them into a large mixing bowl. Add in your sugar, cinnamon, salt, cinnamon, and nutmeg. Mix, very well.
2. Make your cornstarch slurry, and mix until smooth. Add your slurry into your bowl, and toss to coat. Set aside.
3. Remove one of your homemade pie crust and flour your work surface. Give your dough a few whacks using your rolling pin, and when slightly softened, roll out your dough to fit your pie dish (not too thin, but not too thick either). You will have excess dough, but don't toss that! You can easily roll the scraps back up, flatten it out into a disc, and place it into the freezer for later use. Set your pie dish to the side.
4. Remove your top pie crust from the fridge and repeat the same process when rolling it out. Roll out your dough into at least a 14 inch circle to make sure you have enough strips for your lattice design. Place your rolled out pie crust onto a piece of wax paper. Place your ruler in the middle of your dough, and mark by the centimeter (or larger) where you would need to cut your strips. If your crust has softened too much, place the whole thing into your freezer for 15 minutes before cutting.
5. Using your pizza cutter (or sharp knife), slice your strips. Remove every other strip, and place them to the side to ensure that you have enough long strips, to go across the middle of the pie.
6. Pour your apple pie filling into your baking dish and flatten it out.
7. Start by placing one of your longest strips in middle of your pie, HORIZONTALLY. Follow by adding more strips, horizontally, making sure that you evenly space them out.
8. Next, peel back every other horizontal strip.
9. Place one of your longest pieces VERTICALLY, making sure it's tucked in nice and tight, next to the peeled back strips.
10. Flatten out your peeled back pieces, up and over your horizontal piece.
11. This time, go back and peel back the horizontal pieces, that you didn't do previously. (For example, if you peeled back the 1st, 3rd, and 5th strips before, this time you will peel back the 2nd, 4th, and 6th strip.)
12. Add another long strip of pie crust, vertically, tuck it in tightly again, and repeat process.
13. Trim any excess dough as needed, and crimp your dough to create a crust. Place a baking sheet under your pie to catch any filling that may bubble over during baking.
14. Brush the top of your pie using an egg wash, and lightly foil your crust.
15. Preheat your oven to 400 degrees F and move your oven rack to the lowest rack possible.
16. Bake for 10 minutes, lower to 375 degrees F, and continue to bake for another 45-50 minutes, or until the crust is golden brown and filling is bubbly. REMOVE YOUR FOIL after about 30-35 minutes, or when you see the tops beginning to brown.
17. Let pie cool for at least 2-4 hours to allow the filling to set.

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