I had left over macaroni and cheese. Can you believe that? Actually my son left for school before I could finish making it. It was made with the intentions of him taking some back to school with him. So what do you do when you have leftover mac and cheese. You make fried mac and cheese..duh.
I saw it on a couple of menus in town. So I figured I could track it down on Pinterest to be able to re-create. Then BAM! a slew of links to just how it was done. They were all pretty much the same with a few differences between the recipes. All the recipes required you to scoop and shape into balls that you would then freeze (preferably overnight). The differences were in their breading methods used to get the crispy outside that would protect the yummy cheesy insides. Most said you should use an egg wash and then roll the balls in breads crumbs which you would then place in the fridge to set before frying. I think I had only come across one that had what I was trained to be the standard in breading. Flour, followed by an egg wash then bread crumbs. No need to put in the fridge this way. The crumbs will adhere and not fall off before frying.
As with anything I cook I have to find a way to make it my own. First I thought it was easier for me to cut them into squares as opposed to shaping the mac and cheese into balls. I also decided to put a small cube of cheese in the middle of my mac square. Finally I did the traditional breading I learned in school. I originally used Italian breadcrumbs but I think the next time I do this I will use Panko breadcrumbs. I also realize after making them that the temperature of the oil cannot be too hot otherwise the mac and cheese never re-heats from having been frozen. This prevented the cube of cheese I placed in the middle from melting. Trial and error that’s what it’s all about. Well here’s some pics to move along on your fried mac n cheese. Would you try this? If so would you change anythingt?
I have spent the last few days super excited about where The Chef In Pearls is heading. I have actually been walking around here or dare I say floating on cloud 9. I am always happiest when I can see that my passions are accepted and needed by others. The birth of Exclusive Party Of One was not easy ( financially, physically and even emotionally) but it’s here and being well received. In moving forward with this series I bring you a dish made for one, Penne Pasta in a Herb Goat Cheese sauce. I was able to do a live broadcast of me cooking this dish on Periscope. If you weren’t able to catch it I am sharing it here today with the recipe. Please keep in mind that recipes are really suggestions, not just mine but all. If there is something you don’t care for (I HATE cilantro) leave it out or substitute something else in its place (I usually use flat leaf parsley in cilantro’s place) . Get creative with it. This was a meatless dish but you could add chicken or even shrimp or whatever you like. It’s up to you. Okay enough of the yabbering. Here’s the ingredients to go along with the video above.
1 cup dry penne pasta (cooked according to package)
1 TBSP of olive oil
I cup packed spinach leaves
2-3 baby portabella mushrooms sliced
2-3 slices of red onions cut in half
1-2 oz of herb goat cheese ( depends on how rich you want the sauce)
1/3 cup half & half
zest of half of a lemon
1/2 TBSP chopped parsley
fresh parmesean cheese
P.S. If you can make this dish for one you can sure make it for two . So go invite the cute guy from down the hall over for dinner. Just a thought : )
Now go forward and make new memories.
P.S.S. If you re-create the dish please share a pic on our Facebook page @TheChefInPearls I’d love to see what you did ; )
Normally on a Sunday I tend to be a little more traditional with a full cooked meal. This Sunday was a little different. I wanted to go to the farmers market which for me is therapeutic. It relaxes my mind and brings out my creativity.
Well after more than an hour in the market I realized we had passed the hour for brunch and moved into the hour of a late lunch or an early dinner. What shall we have. Sandwiches. What kind? Roast beef chimed my daughter. And now i was on the hunt for the right fresh ingredients to make the ultimate roast beef sandwich.
I started off with the roast beef of course. What type of bread shall hold all this goodness. Well the market makes a french loaf perfectly sliced for sandwiches. Done deal, It took a place in the cart. I know I wanted to make a spread. What goes best with beef than some fresh herbs, oregano and flat leaf parley. I’d incorporate into some cream cheese once we got home. What other things did I want to adorn what was to be the ultimate roast beef sandwich. I wanted heirloom tomatoes but the we out so I went with yellow tomatoes instead. caramelized onions and mushrooms made the list followed by alfalfa sprouts and green leaf lettuce. Home we headed.
I immediately started the onions and mushrooms. Then I created the spread I envisioned. I used 4 oz. of cream cheese that I softened in the microwave for a few seconds then I added 2 tablespoons each of chopped parsley and oregano, a pinch of salt and black pepper. then combined it all. I used it on one side of the sandwich. I added butter with a little oil to a pan then added the bread slice with no spread to the pan . I added cheese on top of that, then roast beef, the mushroom onion mixture, topped by two slices of the yellow tomatoes, alfalfa sprouts, lettuce and the slice of bread that had the herb spread on it. I toasted the sandwich until golden brown on both sides. Removed and cut in half. Boy did everyone enjoy it..
If you re-create this sandwich let me know. Now go forward and make new memories.
So what do you do when one of your best friends is in town and stopping through? Well I always plan to feed people. Problem… she no longer eats meat and she’ll be there in less than an hour. You do what I did. You create a cheese platter with Saregento’s new tasting cheeses.
It was a fun experience for us all. My cheese board included 4 of the 8 tasting cheeses Sargento has created: the New Zealander (hands down everyone’s favorite), the Aged Vermont White Cheddar (second runner-up in the list of favorites), the Parmentino (which I enjoyed with a slice of fresh pear) and the Medium Asiago. I included crackers, sliced pear and sliced apples one the board also.
I look forward to trying the other 4 cheeses Sargento created in this line. I can’t wait to see what I will cook up with these cheeses. As it stands we still have some of the cheeses left over from last night and I’m thinking quick and easy. I see grilled cheese in our future with a blend of the leftovers on maybe a nice brioche.