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How to Make Cheap Easy Restaurant Quality Croutons

21 Feb
Croutons

Croutons

Last weekend Joey and I were asked to bring his famous Caesar Salad to a dinner party at my grandparents.  Since, we usually prepare it for ourselves the bag of pre-made croutons are our usual “go-to.”  However, after eating these buttery, baked, bread bites Joey made…I don’t think I’ll ever go back to bagged.

They’re ridiculously easy to make, and any one who has 2 hands and an oven can make this…even the cast of Vanderpump Rules could handle it…I think they can even read too!

This recipe is easy, cheap and you most likely already have on hand.  Compared to pre-bought croutons, it really makes such a difference.  I do warn you though….these aren’t the healthiest to make because, my boyfriend put 2 sticks of butter in it!! Paula Deen would be so proud.   It’s entirely up to you on the amount of butter to use. Honestly, myself  was a bit horrified when I found out the number of sticks Joey added.  However..I couldn’t and wouldn’t stop eating it.

Easiest Things to Get:

-This recipe is for a giant salad for a large dinner party, I would do half this amount if this salad was meant for 2-4 servings.

  • 5 cups of 1 & 1/2″ thick cubes of Day Old bread- just hard enough so it’s easy to cut through (not too easy though) Joey used leftover hoagie rolls
  • 2 sticks of almost melted butter, feel free to use 2 tbsp. of olive oil or just less butter
  • 2 tbsp. of freshly grated Parmesan-Reggiano (makes a big difference if it’s fresh-no offense Kraft) 
  • 1/2 tsp. of onion powder
  • 1/2 tsp. of garlic powder
  • 1/2 tsp. of Italian seasoning 
  • few dashes of red pepper flakes

Directions:

Final Product

Final Product

  1. Preheat oven to 350 degrees.
  2. Take your chunks of bread and ladle in the butter or olive oil.
  3. Use your washed hands and start working your fingers into the mix and fluff the bread up with the butter/oil.
  4. When everything is well incorporated add in 1 tbsp. of Parmesan and your seasonings.
  5. Lay the bread out on a baking tray and stick into the oven for 10 minutes.
  6. After 10 minutes, put the broiler on low and leave in the croutons for 2-3 minutes.
  7. Keep checking to make sure they aren’t burning in the broiler and once they look crisp to your liking take them out and finish with 1 tbsp. of cheese!

Enjoy these easy homemade croutons on any salad, I love it especially with Joey’s Caesar Recipe.  Watch out!  These are addicting; there are some in my fridge I still have leftover which I’m constantly snacking on.  These can also be made ahead as well.  For a gift or host, you could even put these in a jar to give.

Once you go homemade, you’ll never go back!  

Brownie Bacon & Smoked Sea Salt Truffles

10 Jan

One trend that I’ve just began experimenting with is cake pops.  However, I am aware that in about 2 weeks there were probably some new craze like Cake Popsicle’ s or cookie dough crack.  

Naturally, the first recipe I tried was an easy red velvet cake dipped into white and dark chocolate and then for the holidays I added some peppermint flakes on top.  Then I thought about bacon. I love sweets and I always appreciate a counter balance of a little salt.  Sooooo why not add some bacon in the picture?

Desert+Bacon= taste-buds gone wild

Bacon Truffles with William Sonoma Smoked Oak Chardonnay Salt & Peppermint Cake Bites

Bacon Truffles with William Sonoma Smoked Oak Chardonnay Salt & Peppermint Cake Bites

This recipe is actually pretty easy, especially if your an impatient baker like me.  I didn’t have any Popsicle sticks so I made cake truffles instead.  I used ugly toothpicks instead, for serving purposes.  However, it was a bit dense for the lousy, small stick. Also, I used brownie batter because, my boyfriend and I are big chocolate people. You can easily substitute the brownie batter for any cake mix except angel food, lemon or white (people, remember you’re putting bacon on this-there is no need to make a nasty light cake).  And if you are that amazing and have an awesome cake recipe-please use that!

This is how I did it: 

1 box of Chocolate Supreme Brownies by only the best, Ghiradelli

1 egg

1/3 cup of veggie oil

2 tsp of vanilla extract (makes it seem a bit more homemade)

1/4 cup of vanilla almond milk (I always use milk whenever baking recipes say water, just think about the creamy and flavor in almond milk as opposed to boring h2o)

1 cup of fat free cream cheese (it doesn’t really need icing since brownies are already sweet)

12 squares of Bakers White Chocolate

12 squares of Baker’s Chocolate

Toothpicks or Popsicle sticks

1 and 1/4 cup of finely chopped apple-wood smoked bacon (or whichever thick cut you can find)

1/3 cup of smoked seal salt* or fleur de sel

*The smoked salt I adore is Williams-Sonoma Oak-Smoked Chardonnay Sea Salt* 

Directions:

(now lemme say this recipe is kind of a bitch but, the taste of that salty chocolate bacon ball is totally worth it)

  1.  Bake brownies according to the box.  
  2. When you know they are done stick a toothpick inside and if it comes out clear, you are good to move on.
  3. Let them cool for about 15-20 minutes until they are cool.
  4. Spoon out the brownie “cake” and place into a large bowl.
  5. Add in the cream cheese and mix together with brownie bits.
  6. Place the bowl into the freezer for another 15 minutes.
  7. Here’s the part that is perfect if you have kids: Use your hands and start rolling into 1/2″ balls all around (or however small/big you prefer & place balls onto wax paper on a tray.) If you have a skewer, stick them in the middle of the brownie balls.
  8. Throw these in the freezer again for 30 minutes this time or until they are almost frozen like.
  9. While these are freezing, place the bacon on a hot griddle or pan on medium heat and cook the thick slices until they are crisp to your liking.
  10. Then melt whatever chocolate you have according to the label instructions using a microwave or double boiler, I don’t care...JUST DO NOT OVERCOOK THE CHOCOLATE or you are completely screwed.  
  11. Once your chocolate is melted smooth, take out the truffle like brownies and start dipping them into the chocolate with 2 spoons.  1 spoon used for dunking and another for helping maintain the circular shape.  Go back in forth in the melted chocolate with the spoons until it’s layered enough for you.  *If you have a skewer you are a lucky duck and you have the privilege of just dipping until coated.* 
  12. Now, don’t wait until all these are coated to add the bacon and salt because, they will probably already start getting hard (wow, maybe truffles are like men).  Once each brownie bite is coated with chocolate, toss a sliver or two of bacon slices and a tiny, pinch of thick salt.
  13. Place the finished product on the same parchment paper you’ve been using.
  14. When all the chocolates are coated with bacon and salt..you guessed it…place the baking sheet in the freezer for the last time to fully harden for about 20 minutes.
  15. Take those delights out!  Arrange them all on serving plates if you are throwing a get together or just eat them….either way you’re going to try one and then want to thank me.

Yeah, yeah I may receive some emails like: Oh my god, I’ve gained 5 pounds….blah blah blah.  These are frekin’ worth it and I will tell you so.  As I always so, all in moderation my friends.  However, I can admit I experimented with this last month and tried to limit myself to one a night and it did not happen.   It may have happened if my will power did not suck.  So, maybe there is hope for you!  :)

If you are looking for a sweet and savory valentines day treat for your hubby/boyfriend/sexual partner, this will totally win his heart.  And I can guarantee you will definitely get lucky…did I just say that out loud?    

After all, who can refuse bacon? 

Kick your Summer up a notch with my Basil Sangria and Guac’ that will knock off your Sock

6 Aug

Marshall’s might by new favorite store for kitchen gadgets. 

My boyfriend and I went there a couple of weeks ago and I somehow, naturally ended up the kitchen tool aisle.  When I found the eye striking, stone mortar and pestle for nearly only $10 I had to have it! ! It was not a hard sell, as soon as I mentioned how much better my guacamole would taste….and just think about how good my mojitos would turn out!

This weekend I finally took this thing out for a test drive.  I used it to make my healthy holey moely guacamole and the Best Basil Sangria. 

What else can you eat and drink in this blazing summer? 

Not only does this toy make you look super authentic when you mash up guacamole in a stone bow nonetheless, but other uses are:

  • free weight-It’s surprisingly heavy…

    Making Guacamole was way much more fun with this thing

  • grind seeds and herbs to make your own spices! =what now penny saver?
  • mojito madness! – well….that was my deal breaker 
  • drop on an enemies toe, it will be in pain

Here’s what you need for Guacamole for about 6 people to indulge in: 

  • 2 Florida avocados or 4 haas…Floridian’s do their avocados right
  • 1/4 cup of red onion for some tangy crunch
  • 2 tbsp. of chopped cilantro to add a fresh intoxicating mexican aroma in su casa  
  • 1/4 cup. of red bell pepper for some spicy crunch
  • 2 tsp. minced garlic…Mexican meet Italian
  • 2 tbsp. fat-free sour cream to fluff it up a bit
  • 1 tsp. PAPRIKA to kick it up (if there is smoked paprika in your store BUY IT and use..the smoky flavor is incredible.)
  • some pepper and LOADS and loads of SALT (just think about how much salt you need to add on avocado in the first place)
  • 1/2 of a lime’s juice or that bottled crud
  • optional: Jalapeno …my boyfriend gets annoyed I attack everything edible with heat …opps
  • must: few dashes of tabasco ya’ wacko

And you cannot have a Mexican fiesta without a drink. 

This batch is enormous, economical and essential for large parties, for my Basil Sangria, GET:   

  • A GIANT jug of Carlo Rossi burgundy (sold at local grocery stores, not the fancy places where they offer you sick samples) or 4 bottles of spanish table wine
  • 1 1/2 cups of orange juice and it’s healthy!
  • 2 c. of Brandy… I like my drinks strong, thank you very much  
  • 2 c. of orange liquor or triple sec to add a sexy scent
  • 2 cup. of lemon lime soda…I tried to buy Diet but my boyfriend hates that splenda stuff I adore
  • Sprinkles of cinnamon…Christmas in August much?
  • For the fruit: whichever you prefer really, I used 2 pears, 2 apples, 1 orange, 1 lemon and 1 lime sliced up finely
  • The secret ingredient: Basil - not frekin’ Basal, grab about 8 leaves or so and mince those using a mortar & pestle or a  lame, boring knife

Here are my silly steps for Guac’

Special equipment that is preferred is a mortar and pestle because, it’s way more fun, easy and….cultural ….

  1. I did this one avocado at a time because, it started raining green in the kitchen and I am not talking about money. That would be entirely o.k.
  2. Take one avocado in a bowl or whatever is around and start mashing with whatever ya’ got, work for your food.
  3. While mashing add mad salt, I probably added 2 tbsp. in all seriousness. Avocados themselves cry for salt. 
  4. Season with some paprika and some pepper…afterall pepper goes in everything right? 
  5. Add in the cilantro and mash that a bit in there. 
  6. Then pour in the onions, bell pepper, hot sauce, lime juice and sour cream.
  7. After it’s mashed to your perfection put to the side and mash down the other avocado and season with stupid amounts of salt.
  8. Add them together in a pretty bowl or your mortar and pestle stone for a neat presentation and eat away that healthy fat and oil your body is craving. 

Fun Fact: Did you know keeping that giant seed in the middle of your avocado will keep it looking more green and less gross?  So, when you serve the guac keep the ball in the bowl to assure your dip is godly green looking. 

But, before you eat don’t get thirsty. 

This Sangria is very sneaky.  It’s so sneaky that you might have to pace yourself while drinking this….  like seriously, sneaky but deadly delicious especially for some MORE  fun in the sun.

  1. Alright here is the killer secret-soak cut up fruit in 1and 1.2 c. brandy and cinnamon overnight or for as long as you can wait for your next drink. 
  2. You are going to need an enormous bowl or extra-large pitcher or two….so start pouring your tasteless table wine in
  3. Add in the orange juice, triple sec, 1/2 c. of leftover brandy (unless you did shots) and lemon lime soda.
  4. If you have my latest fav. gadget mash the basil in the mortar &  pestle and add some water into it and mix in your formulating sangria. 
  5. If you have minced basil that will work too. 
  6. Last but not least add in all the drunken fruit, if you want to take a bite of the fruit, watch out-they will certainly bite ya’
  7. Serve in a giant bowl with a ladle for a party, it will surely be a hit,,,hopefully if no one hits the floor :)

    Go green!

Sidenote: Freeze leftover cilantro and basil for later uses.

One fabulous thing I like to do with the sangria is put the little leftovers in ice-cube trays. Of course, you can keep the sangria in your fridge for almost a week ..or maybe less depending on how much you like to drink .  These ice cubes are excellent to toss into a glass of champagne or even mimosas for a more fruitful sip or … five.  They would be a perfectly pretty addition for a girl’s brunch.  You can even leave the frozen cubes out to thaw for a sort of slushy cocktail.

Besides buying a mortar and pestle for your kitchen I also suggest buying a Basil plant.  It practically equates to buying basil from the store. They only require water and sun and you can eat it…that’s way better and cheaper than a pet or kid….wait….same thing.  Anyways, it’s more green for the world and you save some green.  

Don’t be a Mex-i-can’t and be all Mex-i-can. 

The Most Undervalued Food Missing In Your Life

1 Aug

My boyfriend is officially cheating on me with Polenta.

I recently cooked it for him, and now he wants it every night! 

We were in the grocery store last week looking for a side to accompany my BBQ chicken that night, I thought some sort of starch would be appropriate since we were still sweating from our prior run at Gables track.  I suggested polenta and he responded with a cross look.  He replied that he thought we were only eating steamed veggies with the chicken, but I was hungry man.  I did not run on the track just to come home to poultry and veggies…I know it’s contradicting in a way but, that’s the way I think.  I like to have a little reward for running my heart out.  And honestly, the only reason I exercise is so I can eat as much fabulous food as I like. 

I ASSURED him he has NOT tasted my polenta, so I won this case. After all, he has enjoyed everything I’ve cooked….so far.   I mean it’s not like I was trying to puree something with shaved black truffles (well at least not that night).  I totally forgot how cheap polenta is, it was about $2 or $3 and serves roughly, 10 side servings.  You can EVEN buy corn meal for under $2, which is essentiallythe same thing.   Ok, well if you make my secret, boyfriend Scott Conant’s version with fricasseed truffle mushrooms it may cost you a little extra – in my opinion SO worth it. 

Now, I am super into reading food blogs, magazines, online articles, anything related to my favorite hobby of eating. However, I’ve yet to seen one trendy recipe for the “corny” thing. Of course, when you type polenta into Food Network’s search engine, tons of recipes for this Italian dish appear. In this economy why has this delicious dish not been the hot topic?  It’s not beef bourguignon for crying out loud, this thing takes under 30 minutes to make…what now, Rachel Ray?   

One of the many things I love about polenta is that is tastes like grits but… much more sophisticated.  This is seriously the easiest most elegant and economical food out there.  You can dress it up, or dress it down , eat as a side or make a meal out of it.  It’s as flexible as Aly Raisman.  I usually make polenta the classic way, but I skipped the heavy cream and butter since I was kind of, sort of, trying to watch my figure.  While I was cooking this, I asked my boyfriend for milk.  The sweet tooth sucker put almond milk in the pot! I almost strangled him, but to my pleasant surprise the results were shocking.  Next thing I knew….I had the best dish of polenta ever that night.  ”Our” take is even healthier than most you will read about.  It has no butter (Sorry Paula Deen) or olive oil. 

The basic ingredients for 6 servings:

  • 1 & 1/2 c. of Polenta or Cornmeal
  • 4 cups of Boling hot agua
  • The oh so special ingredient: 1-2c. of Almond Milk
  • It would not be Italian if it did not have 1c. of Parmesan Cheese
  • Salt, salt and more salt…I did not use butter so, it needed it
  • 1 tbsp. of pepper and 1 tsp. of sweet basil (my latest and greatest favorite spice)
  • You know it was coming…White Truffle Oil! I put 2 or 3 tbsp. in the mix, and drizzled 1 tsp. on top of mine
  • Some Parsley to make your plate look pretty

That is all you need for the base of your polenta.   My boyfriend sautéed 2 cups of chopped mushrooms (those things shrink dude) and 1 cup of minced onions in olive oil, garlic, salt, pepper and sweet basil.  He put it to the side and we topped the polenta with the mixture. 

Other topping/mix in suggestions:

  • Saffron Shrimp
  • Thyme Scallops
  • Dried Porcini  mushrooms are a hit in this!  I personally think they knock baby bellas out of the park
  • Fricassee of Truffled Mushrooms-No wonder Scott has his own restaurants
  • Any vegetables or sun-dried tomatoes would be “delish”  and ideal for vegetarians
  • Don’t think parmesan is the only cheese for this, go gouda, goat or grab whatever tickles your fancy

Seriously, anything you have in your fridge will most likely work…don’t blame me if peanut butter tastes weird.

I was so starving so I made this, as my mother’s boyfriend’s says, double-quick.

  1. Once your pot is bubbling with water,turn it on medium lowish heat. 
  2. Slowly add in polenta/cornmeal and keep whisking. 
  3. When it is all incorporated add in the milk.  You’ll notice the color of this polenta will start to lighten in color, don’t be scared it WILL taste yummy. 
  4. If you are mixing shrimp, dried mushrooms, sun-dried tomatoes or veggies into it (as opposed to sauteing first) please add in now.
  5. Now, keep mixing and just add in the cheese and spices. 
  6. Give it a taste test, if it tastes weird or like it’s missing something to your liking than frekin’ fix it.  Man I don’t know how you like your polenta.  My boyfriend thought it was necessary to add at least about 2 tbsp. of salt. 
  7. To serve, put the polenta in a small bowl or plate and add the sautéed mixture on top to look presentable.  Throw some chopped parsley on top, a little more parm, pepper and naturally, drizzle some truffle oil or add shaved truffles if you are as slick as Mario Batali.  

This polenta goes down even smoother with a glass of your favorite red or white wine. 

Your dish should look something like this

 You are done son, so hopefully that took only about 20 minutes (not including the time it took to boil the water).  Again, as you all know, I don’t follow time which is completely why my family members tell me to come to dinners and gatherings a half hour earlier than they really start.  

Hmm…not so hard for a 5 star CHEAP meal. 

Once the polenta is cooked, you can take your culinary skills up a notch and fry or bake it.  To help you better understand how much you can do with this, just think about cornmeal and all of the uses.  You can use it in any batter whether it’s for cookies, breads, crusting something….I can go on and on.  Polenta is extremely practical to make a dinner out of too. If you’re a plain jane kind of person forget all the toppings and extra ingredients, it will still taste fantastic using the basic ingredients above. 

A couple of weeks ago, while watching my favorite show, The Chew.  Michael Symon made a giant batch and had different toppings according to how each chef liked their ”corny” dish prepared.  This is also a suitable idea for any type of party.  It would be fun to have a buffet of different ingredients to allow guests choose their preferred topping…kinda like ice cream sundae station meets Italian. 

Polenta is perfect for anyone trying to impress guests or friends-especially if you are on a budget.  Check out Giada’s poletna and chicken tartlets for your next extravaganza.  Remember my recipe was on the light” side, so I  ate it with my Light, BBQ Chicken for a savory and sweet dinner.  Bon Apetit! 

Do not underestimate and undervalue the power of polenta.

 

My Light and Tight BBQ Chicken Ya’ll

30 Jul

Barbeque is something I don’t eat very much but, when I crave it….I need to have it…like that very second. 

Like every other thing that tastes good, BBQ Chicken will cost ya some calories.

Not anymore! 

I have one solution that will make you dive into this American, summer must and the best part is you will still look super hot in your FAB bikini body.

Shredded chicken is definitely an underestimated dieting idea- If you follow my way.

Throughout, my college years I struggled to make cheap dinners that ALSO did not contain grossly obscene amounts of sodium or carbohydrates such as Ramen Noodles or Kraft’s (I’m gonna bust out of my clothes soon) blue box.  While eating out one day, I had a succulent, pulled chicken that was tossed into a salad.  In my head I thought hmm….and YUMM.  I never thought about pulling a chicken and had no idea how to go about it.  The next day after googling shredded chicken, I realized people don’t only poach eggs.  I found out poached chicken has like no calories and no fat resulting in a pure protein form…double whammy.  Now to this day, I love experimenting new flavors into poached chicken.  

After my boyfriend was so responsive to my buffalo chicken, I decided to test out a healthier BBQ chicken.  This dish had my THREE E’s:

  • economical,
  • easy and
  • exceptional. 

The awesome thing about pulled apart pieces of meat is that they are extremely versatile.  You can throw it on a salad, sandwich, pasta, cake ,(if you are some sick, sweet genus) your boyfriend’s abs, or just bloody eat it by itself.  For dinner, my boyfriend cooked up steamed veggies and we just ate it alone.  We then completely counter accounted out the healthy dinner and devoured 8 cookies.  That’s how we roll….we tried to be healthy…kind of.   

Keep it light and tight for 5 and buy:

  • 3 boneless chicken breasts, make sure your lover does not bring you home the things with the bone in unless you want to floss while eating
  • lots of boiling water in an obnoxiously, large pot
  • spice up your life with Salt, Pepper, Creole Seasoning (Tony Chacare) and the funnest word to say ever Paprika
  • Garlic cloves to keep away potential hickies from your partner
  • Kraft (ironic much?) LIGHT BBQ Sauce or any other brand of ”light” sauce  
  • 3/4 c. minced onions to add a crunch
  • Tabasco because, it simply makes everything better (even though my uncle says it actually takes away the taste from everything, which is probably 100% true)
  • Optional: Any type of bread of you want to make it into a slammin’ sandwich, or lettuce to create a salad *

*To  make one of my favorite salads get lettuce, corn, tomatoes, scallions, light white shredded cheese and use my chips and toss it all together*

If you are as A.D.D and scatter brained as I, this dish is totally for you.  You don’t really have to keep a close eye on it, so you can relax, paint your nails, watch the latest Kardashian episode, grab a quick peak at some Lochte action and then make your way to the pot.  Since, I don’t really follow the whole “time” thing that is going on right now…I can’t give you an exact estimate on how long it takes…but, all in all it will take about 30 minutes to cook.

  1. Bring a large pot of enough water to cover up the hens, throw a bit of salt and olive oil in it.  Also, throw in some chunks of garlic to add some flavor.  Yum…garlic water. 
  2. While it’s warming, season the chicken with salt, pepper, creole seasoning and paprika.  Yeah Yeah…maybe I’m a tad of an over spicer but, I promise it tastes …edible. 
  3. Once the water starts to bubble over the pot, you can now adjust the heat to medium or lower so it’s not bubbling like a cauldron.
  4. Now, while this is boiling do whatever you want for about 15-20 minutes…find out the daily neighborhood gossip on your weird, new neighbor, have a dance party by yourself, take a shot, play Twister with your fish or sing kareoke with your pet…I don’t care what you do just don’t leave your place for longer than 30 minutes unless, you want to come home to a fire.
  5. When you return to your pot, turn the heat off and let the chickens chill out in the water because, they’re as hot as David Beckham.
  6. While you are waiting for it to cool, cut an onion up, get a large bowl, throw them in there and season with salt, pepper and paprika. 
  7. Ok, so there are 2 ways you can do this.  Put the chicken on a plate, hold it down and take a fork and start stabbing the breast up and down. 
  8. Or you can get HANDy in your kitchen(I hope you washed your hands…who knows what you were doing in that 15-20 minute window).  Take your hands and pull like you have never pulled before.  If your hands feel like they are burning because, the chicken might be hot, take a break and let your hands do a little dance. 
  9. Now, that is all stripped off (in the bowl with the onions) add some MORE spices because, chicken tastes like pretty much nothing if you don’t add stuff to it.
  10. Last but not least,  add your light BBQ sauce, Tabasco and toss it right round baby.  IF you really really like garlic, I like to take the garlic from the boiling water  and mash up with the chicken too.  It should be super soft at this point so it’s easy to mix in.  ALSO, keep in mind, the light sauce will add up in calories the more you cover your chicken in. 
    Put in the fridge to keep cool and it will stay good for a couple of days…I think.   
    My drink of choice to pair with: Red Wine Basil Sangria

 

Leftover Ideas: 

This protein is great to have in your fridge to make quick sandwiches, wraps or throw in a salad.  You could even go crazy and make a BBQ chicken pasta…whoa. Another idea is to add maybe a bit of mayo and make a BBQ chicken dip.  You could use celery, carrots or chips to dip into which is a great party idea and PUURRRFUCCT for to bring to a barbecue.  God, I am just so full of ideas today! 

Now you can have your BBQ Chicken and eat it too guilt free! 

 

 

 

 

Robbie’s Bahamian Mac ‘n’ Cheese

25 Jul

Mac and Cheese is by far my favorite comfort dish.  There are about one billion ways to make it.  And I am not talking about the ” mysterious stuff” in the box. 

One type that is close to my heart is the Bahamian spin on this classic. 

Now, I know what you’re thinking a hot island sun and elbows with cheese?  How does that go together? 

Honestly, I have no frekin’ idea. 

Ever since I can remember, I’ve been traveling to Harbour Island since I could say, foi gras. There is this one restaurant called, Percy’s (no longer there) my family and I visited. We all loved going to Percy’s because, it was like eating at your neighbor’s house.  The staff always remember us all, and treated us like family (however, not with the bill).  It was not as fancy as The Rockhouse, with their exquisite, thai stone crab and lobster rolls or The Dunmore beach club, featuring a more than irresistible, corn soup.  They only offered Bahamian traditional, novelties such as potato salad, coleslaw, peas and rice, johnny-cake (almost like cornbread but sweeter) and of course mac and cheese.  Not so different from barbeques in America….

When my uncle chef Rob lived on the enchanting island he had the liberty of finding out the proper way in preparing the native dish.  One major difference between the American and Bahamian way is they bake theirs and it has a spicy kick.   He made this the other night for my family and I.  Then, I immediately entered a food coma full of happy dreams. 

This recipe was cooked in a large casserole dish and can serve up to 10 people, but the dish is dangerously, delectable.  I am warning you, you will want seconds.  Also, Rob does not measure so you are going to have to work with me on this one. 

Robbie used:

  1. 1 -1 and 1/2 cups of minced green pepper, celery and onion all combined
  2. 1 can of evaporated milk, not condensed or regular
  3. 4 cups of shredded cheddar cheese….yes it is completely necessary and totally worth the calories
  4. Butter to grease your casserole dish with
  5. Pasta….use elbow, penne, bow tie… whatever strikes your fancy…I happen to prefer the curly cavatappi
  6. Salt and pepper to taste

It tastes as good as it looks

My uncle grilled me when I did it, but yes I had to add a little truffle oil on top.  I know I am a sucker. 

  1. Get a casserole/baking/some sort of cooking dish and butter it all around. 
  2. Preheat your oven to 350 degrees. 
  3. Get your water boiling and once it is boiled add your pasta. 
  4. Cook until it is al dente since you also will be baking it.  No one wants to eat soggy noodles.
  5. After you drain it, add the pasta back into the same pot. 
  6. Add in the minced veggies, milk, salt, pepper and 3 1/2 cups of cheese. 
  7. When it is all incorporated throw it into the baking dish and use the other 1/2 c. of cheese and sprinkle it on top of the oh so oozing cheesy, masterpiece.   
  8. Bake until it is golden brown or however you want it.  This will take at least 15 minutes. 
     
    *Please do not eat the whole thing by yourself…I know you will want to but, you might have a belly that has doubled in size the day after.  Trust me, I almost have.
     
    I know, this dish sounds completely uncomplicated without any dramatic flavors and I am saying this because, I am obsessed with spices and probably over spice everything.   I was baffled when my uncle did not put in paprika, garlic or even parsley.  That might be why this is so good, there are no whimsical spices or hidden secrets.  It is a very upfront, easy recipe that almost sounds boring but, when you bite into it all the flavors are clearly there.  And this is even another one pot wonder. 
     
    This is a great dish to have already made to bring to parties since, you can make it ahead and just bake it before you are ready to serve. 
    When you cut into this dish they are little squares so, they are also perfect for an appetizer as well.  It is perfect for a side dish at barbeques. 
    Ladies, if you are suffering from a broken heart or PMS you cannot pass this recipe up. 
     
    Toss away that awkwardly orange, plady-doh in that Velvetta package. 
    Say goodbye to Kraft because, you are going to make an extremely, economical, edible craft. 
    Create this Bahamian Mac ‘n’ Cheese and feel warm and fuzzy inside. 
     
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