Spicy Garlic Green Beans

I'm literally on Cloud 9 right now. 

I got a text from Andy during my lunch break today that said something along the lines that one of his good friends got me an "in" at a local fine dining restaurant and that he would explain more when he got home.

So on his way home, he called me and said that the executive chef at said restaurant said I could swing by sometime next week to talk with him.  They didn't have any openings for help in the kitchen, but I could help part-time and work directly with him - kind of like having a mentor.  I mean, it doesn't get any better than that - a young chef's dream!

I don't want to divulge any real details yet... mainly because I'm nervous as hell and don't even have anything set in stone.  So once I actually meet with the chef next week, I'm sure I'll have more to tell you guys!  But seriously, I'm stoked!

Anyway, by now, you can probably tell I like green beans.  I mean, with recipes likes this one, and this one... I'm a green bean gal.  So playing around with some green beans we recently got in our CSA, I kind of melded the above two recipes into one tasty little side perfect all by itself, or alongside a main dish!

Ingredients:
Adapted from Sunny Side Up in San Diego's Recipe
 

1 lb. green beans, trimmed
3 garlic cloves, minced
1/4 teaspoon cayenne pepper
olive oil
salt and pepper, to taste

Preheat oven to 375F.

In a large bowl, combine green beans, garlic, and cayenne pepper.  Drizzle about 2 to 3 tablespoons of olive oil over and toss to coat well.  Season mixture with salt and pepper.

Grease a baking sheet and spread green beans onto sheet in an even layer.

Bake for about 10 minutes, or until green beans are crisp, yet tender. 

This was seriously one tasty green bean!  It was garlicky, and had a punch of heat added in to wake up the senses! 

I'm in an exclamation type of mood, so you'll have to bear with me!  I'm one excited girl right now - and I can't wait to update you guys!  Have a great Thursday and I'll see you tomorrow for a sweet treat to end the week!

Spicy Macaroni & Cheese

Happy Friday guys!  You don't even know how happy I am that the weekend is finally here!  It was a crazy week back at work - or maybe I'm just being a baby and wanted one more week (or a few) of vacation.  But such is life.  Bills need to be paid and my butt needs to work.  Regardless... the weekend is here.

Tomorrow should be plenty of fun.  It's Thunder Over Louisville and we'll be heading to Slugger Field for the Bats game and a permanent seat for all the fireworks festivities!  I should have some good pictures next week so look out for them!

Now let's talk macaroni.  Macaroni and cheese, to be exact.  There's so many different ways to make the mac, how does one choose a favorite?  Andy... he's a big fan of "the cheesier, the better" - and he makes a mean mac, that's for sure.  But he makes it on the stove, and that's all well and good - But me, I kind of like to spice things up.  Be unique.  I am a fan of baked macaroni and cheese.  You know, you get the crunch of the exterior noodles and then you have the underneath layers of smooth and creamy macaroni.  Definitely good stuff.

Something I don't like is dry macaroni and cheese.  You know, the baked ones that don't have any creaminess to them at all.  Just pretty much flavorless noodles that have cheese (that's not really gooey or creamy) just sort of stuck to the noodles.  Don't know what I mean?  Well... then you're lucky, and you go on eating your good and creamy mac!

How about you guys?  What your favorite way to make the mac?!?  I'd love new suggestions to try!

Ingredients:

12 oz. fusilli pasta
1/4 cup unsalted butter
5 large garlic cloves, minced and divided
1/4 cup flour
2 cups milk (I used 2%)
salt and pepper, to taste
1 & 1/2 cup sharp cheddar cheese, shredded
1 tablespoon sriracha sauce (more or less, depending on your preference)
1/4 teaspoon cayenne pepper
3 tablespoons olive oil
1 & 1/2 cups wheat bread, cut into small cubes (about 1/4 inch)

Preheat oven to 350 F.

Bring a large pot of water to a boil and cook pasta according to package directions (I did about 10-11 minutes).  Drain pasta well and return to pot.

Grease a large baking dish (9x13) and set aside.

In a large skillet, melt butter under medium high heat.  Stir in about 1 tablespoon of the minced garlic and cook until fragrant.  Whisk in flour and stir constantly for about a minute.  Then whisk in milk, and season roux with salt and pepper. 

Bring mixture to a boil, whisking constantly.  Stir in shredded cheddar cheese, sriracha, and cayenne pepper.

Pour mixture over pasta and mix well.  Spoon mixture into an even layer in the baking dish.

Wipe skillet clean (or use another one, but I like to keep the dishes to a minimum!) and heat under medium high heat.  Add olive oil to pan and heat until shimmering.  Add bread cubes and cook about 5-7 minutes, or until starting to brown.  Stir in remaining garlic during the last couple minutes of toasting bread to infuse a little bit more flavor.

Top pasta with garlicky bread crumbs and bake for about 30 minutes, or until top is golden brown and sauce is bubbling.

This is a perfect side dish to any spring/summer cookout, or you could be like us and just eat a big plateful for dinner!  I loved the garlicky crunch of the bread in contrast with the subtle heat of the macaroni and cheese.  Give this one a go if you're a macaroni and cheese aficionado like us!

Have a great weekend guys!

Potato & Endive Soup

Happy Monday guys!  How was everyone's weekend? 

We were pretty relaxed on our end.  We watched the Superbowl last night with a couple of friends, but considering I didn't care for either team, I didn't quite pay attention very much.  And the commercials... I thought were a major disappointment this year.  I think I maybe laughed once, at a Doritos commercial.  But besides that, all were pretty lame.

And the half-time show.  Don't even get me started.  The best thing about it was the short appearance by Slash.  And then that was quickly ruined by Fergie's failed Axl Rose impersonation.  Seriously Fergie.  Major Fail. 

But this is not a "complain about how much I disliked the Superbowl" blog.  It's a food blog.  And this soup, as weird as the combination of Potatoes & Endive sounds, it was a 'super' bowl of soup.  Yes, I made that corny joke, but seriously...  It was shear awesomeness in a bowl.  Unlike the actual Superbowl,  it does not disappoint.



Ingredients:

4-5 red potatoes, peeled and chopped

2 tablespoons butter
1 bay leaf
1/2 cup pecorino-romano

1 large endive, chopped

2 cloves garlic

2 cups chicken stock

4 anchovy fillets
2 tablespoons golden raisins
2 tablespoons pine nuts
1/2 to 1 cup heavy cream
1/2 cup cheddar cheese
1 teaspoon cayenne pepper
salt and pepper, to taste

mozzarella cheese, shredded (optional)

In a large dutch oven, melt 2 tablespoons of butter.  Add garlic and anchovies.  

 

Once garlic starts to brown, add potatoes, raisins, bay leaf, pine nuts, and escarole. Cover with chicken stock, and season with salt and pepper. Simmer for 20 minutes.

 

Puree with immersion blender.  Slowly stir in heavy cream and cayenne pepper.  Then stir in pecorino and cheddar cheese until melted.  You can go ahead and serve the soup now as is, or you can take it to another level and place soup in oven-proof bowls, cover the top lightly with mozzarella cheese, and broil for a few minutes, until cheese is browned.  

 

Now that's heaven in a bowl.  I loved all the different flavors in this soup.  They all melded perfectly together.  Seemingly random ingredients, came together for a flavor party.  And it was a tasty party, at that.  So if you're looking for something new and different, this soup is totally for you!  Enjoy guys!