Category: Indulge
Ginger-Coconut-Dark Chocolate Bark
| October 30, 2011 | Filled under Desserts, Fall, Indulge, Winter |
Have you ever made chocolate bark? It’s super easy and you can customize it in an almost endless number of ways. I’ve been snacking on this dark chocolate bark studded with candied ginger, coconut flakes, and macadamias nuts all week and I couldn’t be happier. In fact, I’ve barely even touched the big bowl full of Halloween candy that we bought for trick-or-treaters (usually by this point I’ve eaten so much that we’ve had to buy more… please tell me I’m not the only one with this problem!)
This ginger-coconut bark would be perfect for holiday entertaining, or just to have around to snack on with a mid-afternoon cup of coffee or tea. Tied up with a pretty ribbon, it would also make a great gift for unexpected guests or last-minute get togethers. Let the kids have all the Halloween candy – it will just mean the grown-ups will be able to keep this all to themselves. Read More
Jalapeno Popper Mac and Cheese
| September 18, 2011 | Filled under Indulge, Pasta and Noodles, Quick Weeknight Meals, Shawn's Favorites, Sides, Vegetarian or Vegan |
This jalapeno popper macaroni and cheese is probably the best thing that’s ever come out of my kitchen.
There’s not much more to say about it than that. I mean, I could go on about how how rich and creamy and cheesy it is. How the thick sauce that clings to each piece of pasta tastes like someone just squeezed the guts out of your favorite bar poppers and called it “sauce.” How I kept running back to the kitchen as I waited for the pasta to finish cooking because I couldn’t stop sneaking tastes. Read More
Jalapeno Popper Mac and Cheese
Prep Time: 20 minutes; Total Time: 30 minutes
Serves 4
This rich macaroni and cheese captures all the flavor of the jalapeno poppers at your favorite bar or pizzeria — right down to the crispy topping — but without the guilt. This dish has a kick; to prevent it from being too spicy, be sure to remove all of the seeds as well as the white veins from the inside of your jalapenos. I like to use a blend of cheddar and pepper jack, but you can use all cheddar if you prefer.
Ingredients
- 4 ounces dry Radiatore or other small, ridged pasta (elbow or shell shapes also work well)
- 1 slice Bacon, diced (optional)
- 1/4 cup diced Red Onion
- 1 clove Garlic, minced
- 8 Jalapeno Peppers, seeded and sliced
- 2 Tablespoons Flour
- 1 cup Vegetable Stock
- 4 ounces Reduced Fat Sharp Cheddar Cheese, shredded
- 4 ounces Reduced Fat Pepper Jack Cheese, shredded
- 4 ounces 1/3 Less Fat Cream Cheese, cut into cubes
- 1/4 cup Bread Crumbs
Preparation
- Preheat broiler. Bring a large pot of salted water to a boil. Cook pasta according to directions on the package. Drain and set aside.
- While the pasta cooks, prepare the sauce. Add the bacon, if using, to a wide bottomed pot over medium heat. Cook until crisp — about 7 minutes. Remove the bacon, leaving behind any drippings, and drain on a paper towel.
- Add the onion and garlic to the bacon grease and cook until softened — about 3 minutes. (If not using bacon, cook the onions and garlic in 1 Tablespoon of olive oil instead.) Add the jalapenos and cook for another 3 minutes. Stir in the flour. Cook for 1 minute, then add the vegetable stock. Simmer for 5 minutes.
- Slowly stir in the Cheddar and Pepper Jack cheeses, adding a little at a time and letting it melt completely before adding more. Stir in the cream cheese. Mix in the crumbled bacon, if using.
- Combine the cooked pasta and cheese in a shallow baking dish. Sprinkle a thin layer of bread crumbs over the top. Broil 3-5 minutes, or until bread crumb topping is crispy and golden brown.
Sorry for the cruddy photos. Apparently it’s Fall all of a sudden, and dark out by the time dinner is ready. I guess it’s time to suck it up and replace the photography light that I broke at the end of Spring. Under normal circumstances, I would have saved this post until I could reshoot the photos, but it’s just too good to keep to myself.
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