Baked Mac & Cheese with Bacon and Carmelized Onions

It's freezing outside- time for comfort food! Comfort food is the kind that you not only enjoy eating, but you enjoy making. It is soulful, personal. To me, comfort food is macaroni & cheese. Perhaps its the reference to childhood that makes it so comforting, but this mac & cheese is adult friendly. The bacon adds a rich smokiness, while the carmelized onion with garlic and thyme add a hint of gourmet. But the ultimate comfort is the creamy, gooey cheese. It warms me up from head to toe! I made this dish for two of the men in my life- my husband Kevin and our dear friend Stefan- and they both repeatedly said its one of the best things I've ever made. (It didn't hurt that I served it with mini-corn dogs either!) Make this dish for someone you love tonight!

Baked Mac & Cheese with Bacon and Carmelized Onions
Smoky, creamy, cheesy... is there anything better?
Serves 6

1 package (16 oz.) elbow macaroni
3 slices bacon
1 onion, sliced
2 garlic cloves, minced
1 T. fresh Thyme (or half T. dried)
3 T. butter, divided
2 T. flour
1/4 cup heavy cream
1/2 cup milk
1.5 cups shredded cheddar cheese
1/2 cup shredded Parmesan cheese
4 oz. cream cheese
1/4 cup chicken broth or water
1 tsp. paprika
1/2 tsp. nutmeg
1 T. hot sauce
1 tsp. dry mustard (or Dijon)
1/4 cup dried bread crumbs
Extra virgin olive oil
Kosher salt and black pepper

Preheat oven to 375 degrees.

Cook macaroni to al dente (a minute or so shy of being "done"), drain, and return to pot. Set aside.

Heat a medium non-stick skillet over medium heat. Cook bacon until done, about 2 minutes each side. Drain on paper towels. Discard all but one tablespoon of the bacon grease and place back on burner. Add sliced onion to the reserved bacon grease, sprinkle with salt, and saute until carmelized, about 10 minutes. Halfway through add minced garlic and thyme. Stir frequently.

In a sauce pan over medium to medium-high heat melt two tablespoons of butter, add the flour and whisk for two minutes until combined and beginning to brown. Add cream and milk, whisking constantly for another minute. Add all of the cheeses and stir to combine. Add the hot sauce, nutmeg, paprika and dried mustard and stir to combine. Add a good amount of salt and fresh ground pepper- taste to ensure its properly seasoned.

Add cheese sauce, onions, bacon and chicken broth (or water) to cooked noodles. Stir well to combine. Pour into a greased baking dish. Sprinkle bread crumbs over top and dot with remaining tablespoon of butter. Drizzle with olive oil.

Bake for 20 minutes, uncovered, until bubbling and lightly browned. Enjoy with mini corn dogs and green veggies. Pure comfort!

Recipe by Sarah Lang

Smothered Enchiladas

Smothered Enchiladas is a recipe that my mom created years ago and my sister and I have been enjoying ever since. These are enchiladas at their most basic and most delicious. The recipe couldn’t be easier, and after months of tinkering with complicated “authentic” Mexican recipes, Kevin told me that these are the best enchiladas I have ever made. And to think, it’s a home-grown family recipe! Needless to say, sometimes you just can’t beat a classic. I promise you that you will LOVE these enchiladas!

Smothered Enchiladas
Easy and delicious for any occasion!

Serves 8
8 large flour tortillas
1 can red enchilada sauce
1 can cream of mushroom soup
1 pound ground beef
1 can refried beans
1 packet taco seasoning
1 green pepper, chopped
1 onion, shopped
1 cup shredded cheddar cheese
1 T. oil
Fresh cilantro, optional

Heat the oven to 375. In a large skillet over medium-high heat, soften the onion and green pepper in 1 T. of oil, about 4-5 minutes. Spread to the outside of the pan and add the ground beef. Cook until browned, drain, then add ½ cup water and taco seasoning. Add refried beans and stir to combine. Turn off heat.

In a bowl combine the enchilada sauce and cream of mushroom soup.
Spread a little bit of the enchilada sauce/mushroom soup mixture on the bottom of a 9x13 casserold dish. Add 1/8th of the mixture into each tortilla, roll up, and place seam-side down in the dish. Cover with enchilada sauce/mushroom soup mixture and top with cheddar cheese. Bake for 20-25 minutes until bubbling. Top with fresh cilantro, if desired, and serve with sour cream and guacamole. It’s a fiesta!

Saubert family recipe

Rigatoni with Tomato, Sausage and Goat Cheese

One of the best things about planning a wedding is the food tastings. Kevin and I held our rehearsal dinner at Biaggi's Italian Ristorante, and we got to enjoy a food tasting that consisted of two salads, three entrees, three pastas, two desserts and ten wines. What a fun evening that was! We had the most delicious rigatoni pasta dish, and I just knew I had to recreate it. A few weeks ago I made it from memory, and I have to say it was just as good as the original!

I love this dish for so many reasons. First of all, most of the ingredients are easy to keep on hand. Secondly it is no problem to make a huge portion or just enough for one. Most importantly it encompasses everything I love about pasta dishes- the flavorful sauce enhanced by the tangy goat cheese, the smoky sausage, the fresh basil and the big al dente rigatoni noodles which were made to hold onto this sauce. Trust me this recipe is a keeper!

                                                                     





Rigatoni with Tomato, Sausage and Goat Cheese

A delicious all-in-one meal that you'll make again and again!

Serves 4-6

1 box rigatoni pasta (1 lb)

1 jar prepared pasta sauce

1/2 onion, sliced

2 garlic cloves, minced

3/4 lb. Italian sausage links (about 3)

1/2 cup hearty red wine (Cabernet, Merlot, Shiraz, etc.)

4 oz. goat cheese

1/4 cup fresh basil, chiffonade (roll up then slice so you have long pieces)

Olive oil

Salt and pepper to taste

Bring a large pot of water to a boil, add salt and cook pasta until al dente. Drain and reserve.

Meanwhile, heat a large skillet over medium high heat. Drizzle in a tablespoon of olive oil and brown sausages until crisp on the outside. Don't worry if the inside isn't cooked through. Remove and reserve. When cool enough to handle slice into bite size pieces.

Use the same skillet and add another tablespoon of oil. Add the onions, sausages and some salt and saute until onions are translucent, about 3-4 minutes. In the final minute add the garlic. Add the wine and let bubble for 2-3 minutes until it begins to reduce. Pour in the pasta sauce, reduce the heat, and let simmer.

Add the cooked pasta to the skillet. and stir to combine. Pour into a large bowl. Top with basil and goat cheese. When plating make sure everyone gets a hunk of goat cheese. It will melt into the hot pasta and create a creamy, bright and fantastic sauce!

Serve piping hot with garlic bread, romaine lettuce salad, and a big glass of red wine.

Recipe by Sarah Lang

Tomato Basil Bisque with Prosciutto and Smoked Provolone Paninis

I'm back! After taking a break for my wedding, I'm so excited to be back and blogging again! I have redesigned my blog's look, and its contents will differ slightly from the past as well. I will be presenting newer, fresher recipes that are the best of the best that I cook. In the past, I would post most everything I made- but now you will only get the BEST recipes I create! I am also going to be adding some restaurant reviews, along with pictures and recreated recipes, to feature the fabulous Twin Cities dining that I frequently enjoy.

So- on to the good stuff! Today I made a big pot of Tomato Basil Bisque and served it with simple Prosciutto and Smoked Provolone Paninis (perfect for dipping!). The bisque was fantastic- creamy, comforting, flavorful and special. I knew it'd be good from the moment I began sauteing the onions in butter. There is something SO appealing about the smell and sound of onions in butter. Add garlic, and it's a real delight! This soup is easy to make, uses ingredients easily kept on hand, and will last for lunch all week!

Tomato Basil Bisque

Creamy, comforting and easy!

Serves 8

3 T. butter
3 medium white onions, chopped
2 carrots, chopped
2 garlic cloves, minced
1 cup water
48 oz. canned, diced tomatoes
2 cups half and half
1 cup fresh basil, chopped
salt and pepper, to taste

In a large stockpot or Dutch oven, melt butter over medium heat. Add onions, carrots and garlic. Cook 5 minutes. Add 1 cup water, tomatoes and salt and pepper. Cook uncovered over medium heat for 40 minutes; stirring occasionally. Cool slightly.

Blend in a blender or food processor, in batches if necessary. Stir in half and half. Sprinkle with fresh basil and blend again until completely pureed.

Recipe adapted from Mad About Food cookbook

Prosciutto and Smoked Provolone Paninis
These delicious sandwiches were made to dip in tomato soup!
Makes 1 sandwich

2 slices good rustic bread (I used rosemary boule)
2 slices prosciutto
2 slices smoked provolone cheese
olive oil

Heat panini press or skillet over medium heat. Assemble sandwich and drizzle outside bread slices with olive oil. Cook in panini press until cheese is melted and bread is lightly browned and toasty. If using a skillet cook one side at a time using another skillet to press down on sandwich. Enjoy with Tomato Basil Bisque.

Break time!

Dear Fellow Foodies,
I'm sure you've noticed that I have not been blogging much lately. I have decided to take a break from blogging until after my wedding on October 23. There is just so much craziness going on right now that I can't devote the time I'd like to this blog. But I promise that the blog will be up and running in full force come November! Please bear with me and stay hungry! :)

Lots of love,
Sarah

Homemade Tomato Sauce with Spaghetti

It's August and the tomatoes are amazing! It's the perfect time to grab a big bunch of them from the garden or farmers' market and make homemade tomato sauce. There is nothing quite like making this sauce from scratch. I love tomato sauce year round, but at this time of year you can get the most out of the flavor of the tomatoes and can create a sauce that is not only delicious, but is also easy to make and really healthy. Make a big batch and freeze the extras for a special treat when these beautiful days of summer are behind us!

Homemade Tomato Sauce with Spaghetti
A wholesome and flavorful sauce that brings any noodle to life!
Makes about 3 cups

12 ripe tomatoes
1 small red onion, diced
4 cloves garlic, minced
1/2 tsp. sugar
1 tsp. kosher salt
1 tsp. dried Italian herbs
3 T. extra virgin olive oil
Fresh basil, chopped, optional
Grated Parmesan cheese, optional
Prepared Spaghetti, for serving

Bring a large pot of water to a boil. Immerse tomatoes, a couple at a time, for 30 seconds, then remove into a large bowl of ice water to cool for a minute or two. Remove from ice water and peel off the skins (they will slide off easily). Cut out the cores, then roughly chop up the tomatoes.

Heat olive oil in a large skillet over medium heat. Add the onion and a pinch of kosher salt. Saute until they begin to soften, about 5 minutes, then add the garlic cloves. Saute while stirring for 2 minutes. Add in all of the tomatoes and their juices. Increase heat to medium high until mixture begins to boil, then reduce to medium low to simmer. Add dried herbs, salt and sugar and simmer for 45 minutes, until reduced by about 1/4, or to desired consistency.

Serve with hot spaghetti, fresh basil and grated cheese. Refrigerate leftovers for up to five days, or freeze.

Recipe by Sarah Saubert

Champagne Sangria and Mexican Roll-Ups

I recently had the pleasure of hosting my best friend’s wedding shower, and it was a Mexican fiesta. The party was in the middle of the day, so a meal wasn’t necessary, just a few yummy appetizers and a fabulous drink! For the appetizers I made my “famous” bruschetta with ripe summer tomatoes and lots of basil, guacamole served with chips and carrots, and Mexican roll-ups. Mexican roll-ups are easy and delicious, and they’re perfect for parties because they can be made ahead. The shining star of the (hot!) afternoon was Champagne Sangria, a light, fruity and bubbly cocktail that was refreshing and delicious. This menu was perfect because the flavors were so unique, everything was relatively healthy, and it was bright and colorful!

Mexican Roll-Ups
A make-ahead appetizer that everyone loves!
Makes 10 roll-ups, serves 20-30

2 (8 ounce) packages cream cheese, softened
1 can chopped black olives
2 green onions, minced
2 T red onion, minced
¼ C red and green peppers, minced
1 T hot pepper sauce
3 T chopped fresh cilantro
¼ C salsa
1 tsp. cumin
1 tsp. garlic salt
½ tsp. chilli powder
10 flour tortillas

Combine all of the ingredients except the tortillas and stir well to blend. Spread some of the mixture on each of the tortillas and roll up tightly. Cover and refrigerate two hours or overnight. Slice into bite size pieces. Sprinkle with chilli powder.

Champagne Sangria
Fruity, bubbly and delicious!
Makes 6 drinks

1 (750-ml) bottle Prosecco or French Champagne, chilled
1/2 cup orange juice
2 cups Mint Simple Syrup, recipe follows
1 lemon, zested and thinly sliced
1 lime, zested and thinly sliced
1/2 cup sliced strawberries
5 fresh mint sprigs
Crushed ice

In a large pitcher, combine the Prosecco, orange juice, Mint Simple Syrup, lemon zest, and lime zest. Add the sliced strawberries, lemon slices, lime slices, and mint sprigs.

Fill glasses with crushed ice and pour the sangria over the top. Serve immediately.

Mint Simple Syrup:
2cups sugar
2 cups water
1 cup packed fresh mint leaves

In a small saucepan, combine the sugar, water, and mint over medium heat. Bring to a boil, reduce heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Remove the pan from the heat and allow the syrup to cool for 20 minutes. Strain before using.

Recipe courtesy of Giada Delaurentis