Fallen Souffle

How lucky was I to receive a wonderful package form Lydia over at The Perfect Pantry! I was having a glum sort of day, but nothing perks me up like a big package waiting for me in the kitchen- maybe that’s why I sign up for so many samples

I saw it was sent from Rhode Island and got even more excited because I have become absolutely obsessed with New England. I opened the box first read her letter in which she details the items and why she loves them. She included in the package an apple spice cake which is perfectly spiced and moist and fluffy, also a can of Autocrat coffee, a container of Del’s Lemonade which I was told is a summer staple, and coffee syrup! I was so stoked about this because I have seen this on Food Network and have been intrigued by it…well now I get to try it for myself!

She also included a package of note cards which she worked on with a local artist which benefit the project Will Paint for Food. I love that these cards are beautiful and are for a good cause! Best of luck to Lydia and Shawn Kenney on this project!

Thanks again to our wonderful hostess for doing a wonderful job once again and thanks so much to Lydia for the lovely package!

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I have been inspired to think outside the box and satisfy my ever changing cravings. Tonight was one of those night where I had a pound of beef and no idea what to make. I also liked the idea of using up what I already in the pantry and fridge. I have had a massive craving for mac and cheese and Evan was up for the challenge of eating whatever I came up with- bless his soul.

Luckily what I came up with was pretty damn tasty and it got me thinking about other trashy foods, which I really think soothe the soul and frankly that what I have been needing these days. We should embrace the trashy foods and our cravings.

So embrace your trashy side and try something disgusting today, I promise you won’t be sorry.

Smokey Mac and Cheese
1 lb elbow macaroni
1 lb ground beef, cooked and drained
4 slices thick cut bacon, cooked and drained
4 T. butter (1/2 stick)
¼ cup flour
4 ounces beer (1/2 bottle)
1 can evaporated milk
½ pound (8 ounces) smoked cheddar, shredded
4 ounces white cheddar
4 ounces sharp cheddar
½ t. each salt and pepper
¼ t. cayenne
Paprika

1. Over medium high heat, melt butter. Add flour and whisk until combined, cook for about one minute. Add beer and cook for about a minute to cook out alcohol. Add evaporated milk and continue whisking until smooth. (Add a touch of regular milk or more beer if you find its getting hard to whisk.) Cook for about 5-7 minutes until sauce has thickened.

2. Preheat the broiler.

3. Remove sauce from heat and add salt, pepper, cayenne, smoked cheddar and white cheddar. Stir to melt completely.

4. Add pasta and beef to the pot and fold to combine.

5. Spray a 13×9 pan with cooking spray and pour pasta mixture into pan. Top with crumbled cooked bacon, sharp cheddar, and sprinkled paprika.

6. Broil for about 5 minutes or until top is browned while you clean up your dishes. Keep an eye on it or it may burn!

7. Remove from oven and allow to cool a few minutes before digging in.

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Tomorrow Evan and I are packing up the mutts and heading to the beach. I could not be more excited. I think we both need time to relax and be with each other and just…be. We are taking the jeep which means we have to be very selective of the items we bring.

I always seem to eat differently when I am at the beach, I want everything to be fresh. Not saying I don’t like things fresh the rest of the year but I want ripe cantaloupe, juicy tomatoes and fresh caught fish. So I went to the Farmer’s Market on Sunday and picked up some fruit and veggies, I have packed them carefully so as to take up less room. I have some fun fruity adult beverages that will also need a safe spot. Throw in some bathing suits and sunscreen and I’m just about ready (though knowing me I will also bring too many shirts, 4 pairs of shoes and a hair dryer but the thought is there).

I couldn’t be more excited!

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I have almost a full box of phyllo in the fridge and I thought I would try and make a dent in it by using it to make a pie for a luncheon. Phyllo is paper thin sheets of pastry used in things like baklava other pastries. Because I have yet to conquer the pie crust I built my crust with layers of phyllo and melted butter, as Ina would say…how bad can that be!

This pie turned out really well. I like the creaminess of the bottom layer, the sweet and tart mix of the berries, and the crispy crust. It was easy to put together and I could pop it in the fridge overnight to chill.

Sorry for the lack of picture, it went too fast to grab a shot. I still have some phyllo left, maybe I will make an Apfelstrudel for the beach

I modified the recipe from Allrecipes.com

Berries and Cream Phyllo Pie

12 sheets phyllo dough
1/4 cup butter, melted
1 (8 ounce) package cream cheese, softened
1/4 cup white sugar
1 egg
1/2 teaspoon vanilla extract
16 ounces of cooked berries*

1. Preheat oven to 350 degrees F

2. In a medium mixing bowl combine cream cheese, sugar, egg, and vanilla extract. Beat until light and fluffy. Set aside.

3. Remove thawed phyllo from package and unroll. Keep stack covered with a damp towel at all times to prevent drying out and tearing. Separate one sheet of phyllo from stack, brush lightly with melted butter or margarine, and place sheet in a 9-inch pie pan. Let edges of dough hang over sides of pan. Continue this process with 5 more sheets of phyllo dough. Spread cream cheese mixture evenly into pan.

4. Spread fruit filling over cream cheese layer. Fold overhanging phyllo dough over fruit layer. Brush another sheet of phyllo with melted butter or margarine and lay over top of pie. Continue this process with remaining 5 sheets of phyllo.

5. Tuck edges of top phyllo sheets inside pie between pan and filling, sealing well. Cut small slits in top layers of dough to allow steam to escape. Sprinkle with granulated sugar.

6. Bake in preheated oven for 45 to 55 minutes, ensuring that phyllo doesn’t get too brown, just golden. Cool completely before serving. Refrigerate leftovers, if any …

*I used a random mix of berries for this, I had some defrosted strawberries, blueberries, blackberry and raspberries that I thawed. i then added some cherries that I had cooked down a few weeks ago, I also threw in a handful of cranberries for fun. I added all the fruit to a medium saucepan and added about 1/3 c of sugar which was perfect, not too sweet.

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So I am getting our menu ready for our annual July 4th shin dig and I have had a hankering for baked beans so I thought I would make a batch and hopefully others will help me eat them-Evan won’t touch them. My Mom used to doctor up a can of pork and beans with brown sugar, onion, and mustard. I’m thinking I wanna cook mine in the crockpot to make them nice and thick and to keep prep to a minimum. After doing some research I have noticed there are so many variations and ingredients that can be added to baked beans….it’s overwhelming! Molasses, honey, beer, bourbon, mustard, chili sauce, ketchup…too many ingredients could definitely lead to over kill!

So I am looking for some good recipes or just some tips as to what I should put in my beans, I know I don’t measure much when I make things like this, so even approximations will be appreciated. I will post on Wednesday what I end up making!

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