“Go chase yourself.”

“Go play in traffic.”

“Take a long walk off a short pier.”

“You wanna know what’s for dinner?  Two choices:  take it or leave it.”

“Eat your (fill in the blank).  It’ll put hair on your chest.”

“If you stick that bottom lip out any farther, a bird’s gonna come along and poop on it.” (actually, that’s something my mother would always say)

“I may not always be right, but I am never wrong.”

My dad had his own favorite phrases; the first one that comes to mind is “Things without remedy should be without regard” – meaning, don’t fret about stuff that’s out of your control.  My mom never liked to hear that one.  Whenever Dad pulled it out she would roll her eyes and huff around.  What’s funny is that I was always under the impression that my dad had concocted the saying; it wasn’t until a college level Shakespeare course that I discovered it was actually Lady MacBeth who first uttered the phrase.  That didn’t change my mom’s opinion.

My wonderful father-in-law also had some good ones in his day; most of them clean, but some (the funniest ones, naturally) he obtained during his Army years and can’t be repeated here.  Two Dad Damron phrases we pull out all the time are:  “Ice cream fills in the cracks!” (‘cause he always had room for ice cream) and “There’s no such thing as a bad mac and cheese.” (‘cause he never met a macaroni and cheese he didn’t like).  I’m glad we have his phrases.  Because we don’t have him anymore, which makes me sad.  I think he would have liked the punks.  I’m sure he would have gotten a lot of laughs out of testing some of his spicier dad-isms on them, too.

And with that we’ve come to the topic at hand (you knew I’d come to food eventually, right?).  If you saw the current sale ad, you probably noticed that March is National Nutrition Month.  When the punks requested macaroni and cheese for dinner last night, I wasn’t sure I could blog about it with a clean conscience.  But I found a recipe that lightened things up considerably.  I’m not sure I would call it nutritious, but at least it’s not as bad for us as a traditional mac and cheese.

Four ingredients are on sale… and most dads I know usually have a thing or two to say about saving money.

Some notes:  I doubled the entire thing without a problem.  The block of cheddar I had was slightly more than what was called for (maybe by ½ cup or so), but it worked out fine.  Also, don’t worry if you think the whole dish seems a little loose when it’s all tossed together; it thickens up in the oven and works out well for leftovers.

MACARONI & CHEESE
4 Servings (as written; again, I doubled it)

Source:  eatingwell.com

• 8 oz. elbow macaroni (Creamette brand is on sale)
• 1 ½ c. low-fat cottage cheese (Dean’s brand is on sale)
• 1 c. non-fat milk (Golden Guernsey gallons are on sale)
• 1 T. flour
• 1 T. Dijon mustard
• 1/8 t. cayenne pepper
• ¼ t. paprika
• 1 c. shredded sharp cheddar (Sendik’s 2-year sharp cheddar is on sale)
• Salt and pepper to taste
• 2 T. freshly grated Parmesan cheese
• 2 T. panko breadcrumbs, or regular breadcrumbs

Preheat oven to 375.  Coat a shallow 2 quart baking dish with cooking spray.

Cook macaroni in a large pot of boiling salted water until just tender, 8 minutes.  Drain in a colander and rinse with cold water; set aside.  Puree cottage cheese in a food processor or blender until smooth; set aside.

Heat ¾ c. milk in a large saucepan over medium heat until steaming.  In a small glass measuring cup, combine remaining ¼ milk, the flour, the Dijon mustard, cayenne pepper, and paprika and whisk until well blended and smooth.  Season with salt and pepper.  Whisk this mixture into the hot milk and cook, whisking, until sauce is smooth and thick, about two minutes.  Remove from heat and stir in the pureed cottage cheese and Cheddar cheese.  Stir in the cooked macaroni.  Season to taste with salt and pepper.  Spoon into the prepared baking dish.

In a small bowl, combine the Parmesan cheese and the breadcrumbs.  Top the macaroni and cheese with the breadcrumb mixture.  Bake until bubbling and brown, about 35 minutes.

• 1 cup Butter
• ½ cup Flour
• 2 quarts Whole Milk.
• 1-2 Tbl Tabasco Sauce*
• 2 Tbl Worcestershire
• ¼ cup Chicken Soup Base
• 12oz Beer**
• 1cup Heavy Cream
• 1 Tbl Onion Powder base
• 1 Tbl Garlic Powder
• White Pepper to taste
• Salt to taste
• ½ lb Shredded Wisconsin Colby
• ½ lb Shredded Swiss
• ½ lb Shredded Pepper Jack

In a large skillet or saute pan, melt butter. Add flour and whisk until incorporated. The consistency should be like wet sand.  Cook over low heat, stirring, until just golden brown. Remove from heat and set aside. Heat milk in a large soup pot and add Tabasco, Worcestershire, soup base and beer. Incorporate well with a whisk. Add the cream and seasonings, then heat to almost a boil. Make the roux by slowly incorporating small amounts of the butter & flour mixture until it reaches your desired consistency. Cook for 10-15 min.

Gradually add the cheese in small handfuls making sure to thoroughly melt and incorporate each handful before adding more. Do not let soup reach a temperature of more than 150 degrees or it will separate. Cook over low heat for 15 to 20 minutes, then Serve immediately with crusty bread.

* The Tabasco is optional. I used 1 tbsp, but I really liked 2 tbsp.

* * I use Fat Squirrel, a delicious nut brown ale from New Glarus Brewing Co.

And I have to tell you, I’m so darned tired of cooking. Tired of cleaning the kitchen and loading / unloading the dishwasher too. At present, I’m staring at a dried up, once-gorgeous-but-now-bordering-on-pathetic tree that needs to be taken down ASAP. My punks are all on each other’s last nerve and are currently whining loudly over how bored they are. Sheets and towels from my dearly departed company (they’re still among the living, they’ve just gone home) are piled high in the hallway upstairs, and the DamDog is standing at my feet, relentlessly tossing her gigantic new tennis ball at me, tail wagging in a total frenzy.

So, see how hard it would be to derive culinary inspiration from all of this chaos?

Of course, I realize that some of you will be hosting a New Year’s Eve gathering tomorrow evening, and who knows, you might be turning to FFF for recipe ideas. What kind of friend would I be to leave you all high and dry? That’s certainly no way to close out the year.

I decided to offer up a year-end review, round up, and recap of some of my favorite appetizers and finger foods from the past six months of blogging for Sendiks. Any of these would be perfectly suitable for an occasion such as New Years Eve! In fact, when I went through the archive, I was so pleasantly surprised by the recipes I found, it nearly made me want to call up a bunch of friends and host a party tomorrow night.

Nearly, I said.

However you choose to ring in 2010, I hope you’re surrounded by family and friends when the clock strikes twelve. I’ll see you all back here next year! For now, take a walk down memory lane with me, won’t you? Here are some of my favorites, in no particular order (I’ve noted ingredients that are currently on sale and you can click on the titles or pictures to read the complete recipe):

CITRUS SHRIMP

Served chilled, these delicious shrimp are marinated in a fabulous mixture of lemon and lime juices, fresh ginger, and garlic. Lemons and limes are on sale, as are several varieties of shrimp. Go for the biggest ones you can afford for this recipe.

ROASTED VEGETABLE QUESADILLAS

I usually serve these with my favorite black bean soup, but they make a yummy hot appetizer too. Try them with the sale Pepperjack, or Wisconsin Gouda. Fresh asparagus is also on sale!

PANKO CRUSTED SHRIMP CAKES

Oh…my… THUNDER! I’ve made these three times in the past two weeks and they are ALWAYS a hit! Served hot with a yummy spicy dipping sauce, these will be the hit of your party. You can get away with using a smaller shrimp here, but I wouldn’t go smaller than 26-30 count.

SALSA BAKED GOAT CHEESE

Love. This. It’s so fabulous. Try it with the sale Chi-Chi’s salsa and any of the crackers that are on special!

ROASTED STUFFED MUSHROOMS WITH SPINACH & FETA

So, word has it that for good luck in the New Year, you should eat some sort of leafy green on New Year’s Eve. Here’s a terrific way to work your lucky spinach in. It’s symbolism, people.

SHRIMP PIZZETTAS WITH BELL PEPPERS & BASIL

If you want easy, this is for you. So simple, but really delicious! Feel free to use the 16-20 count for this one too.

ROASTED TOMATO BRUSCHETTA

I normally make these with Roma tomatoes, but I think you could get away with using the grape tomatoes that are on special. Just cut them in half, toss them in olive oil, and roast as directed. Just watch your roasting time – they probably won’t need as long as the Roma’s would.

BEST EVER TACO DIP

I had to throw it in. Every party needs a little junk food! Besides, scallions, limes, iceberg, sour cream, salsa AND corn chips are all on sale! What other excuse could you possibly need?

Now go forth and plan a fabulous party. HAPPY NEW YEAR!!

This creamy, luscious platter of yumminess was what I was planning on bringing to a friend’s house as an appetizer last night. Was. Planning on bringing…’til I became a walking billboard advertisement for migraine medication whilst perusing the salsas in the ethnic food aisle. The salsas began to swim, my peripheral vision began to blur, and made a beeline for the door… I had to get home to my meds before bad went to worse.

And it definitely got worse. I spent six and a half hours of the most gorgeous Saturday afternoon in my bed, sleeping off the mother of all migraines. Needless to say, we never did make it out for dinner with friends last evening!

But today I’m fine, and decided to go ahead whip up this terrific little dip to share with our neighbors as we watch the Packers this afternoon.

In the next few weeks I’m going to blog about some of my favorite appetizer recipes, just to get us all in that holiday entertaining frame of mind. This baked goat cheese is always a hit, and it’s so easy! If you have about 5 minutes to spend prepping, you’re golden.

Feel free to change it up; I was just thinking it would be great to use a good marinara instead of the salsa, and basil instead of the cilantro…in fact, I’m tryin’ that next time. I’ll let you know how it goes.

SALSA BAKED GOAT CHEESE

Serves: 6-8 as an appetizer

Source: Rick Bayless for epicurious.com

• 1 4oz. log of goat cheese, room temperature (Montchevre is on sale)
• 4 oz. cream cheese, room temperature
• 1 T. chopped fresh cilantro, plus additional sprigs for garnish
• 1 c. salsa (whatever you like best, I prefer a smoky one; Mrs. Renfro’s is on sale)
• ¼ c. pine nuts (or chopped pecans, almonds, or walnuts), toasted
• Your favorite toasts or crackers for serving

Preheat the oven to 350. In a small mixing bowl, mash the cheeses and the cilantro together to blend. Use a spoon to form the cheeses into a uniform ‘ball’ (it won’t be perfect, that’s okay). Place the cheese in the center of a pretty baking dish. Pour the salsa around the cheese. Bake for 12-15 minutes, or until the cheese is melted and hot throughout. Sprinkle the cheese with the toasted nuts and garnish with cilantro sprigs. Serve with your crackers or toasts.

Over the last few weeks I’ve been in a real slump.  Not much cheese drifting between my ears.  But alas…. today the brain turned to cheese once again. I started thinking about BLT’s and how can I use cheese with this American favorite.  Ahhahhh…. Layered BLT Dip.  It was an instant hit in our Germantown Sendiks and I hope you and your family will enjoy it too!

Recipe Original: Kat-N-Cheese

Serving: 8

Time to prepare: 15 minutes.

LAYERED BLT DIP

• 1 Container of Alouette Garlic Herb Spreadable Cheese
• 1 Box Grape Tomatoes, chopped
• ½ English Seedless Cuck, finely chopped
• ½ Orange Sweet Pepper, finely chopped
• 2 Green Onion, finely chopped
• 3oz Bottle Hormel Real Bacon Bits
• 1 Bottle Sendiks Vidalia Onion Creamy Ranch Salad Dressing
• 1 Cup Shredded Mild Wisconsin Cheddar Cheese

Using a large platter; spread the container of Alouette Garlic Herb evenly

On platter.  Then layer chopped vegetables onto of the Alouette, in order given.

Sprinkle the vegetables with Hormel Real Bacon Bits.  Drizzle with Salad Dressing, amount to you preference.  Top with shredded Cheddar Cheese.

Serve immediately with Fritos Scoops.

We spend summer weekends at our cozy little cottage on Lac La Belle.  I do a big shop before we go, to gather up weekend provisions, as well groceries for weekend entertaining.  Once a weekend, we host another family for tubing, waking, boarding, and a lakeside picnic dinner.  But now that it’s almost the middle of August, I’ve hit somewhat of a cookout ‘slump’. We’ve done the usual grilled dinner fare: from burgers, brats, and hotdogs, to bbq’d chicken, ribs, and steaks.  It’s time to shake things up a little bit on the shores of Lac La Belle!

The next time we have friends out, I’m going to make these terrific fish tacos.  They’re perfect for entertaining; the preparation is simple, so I won’t have to spend the afternoon in the kitchen while our guests are hanging out on the sandbar (lordy, I do so HATE to miss a trip to the sandbar!). Another perk: these tacos are so fresh and light, they won’t feel like a big ol’ lump in your stomach after dinner!

As I mentioned, the prep is easy.  But to further simplify the dish, I’ll pick up containers of Sendiks pico de gallo and guacamole; for sides I’ll punt and make a box of Spanish rice, and a can or two of the sale Amy’s Refried Beans.  Add some icy cold Mexican beers or a chilly margarita, and a delicious lakeside fiesta is well underway!

By the by, you can use most any flaky white fish for these tacos;  I’ve used both mahi mahi and halibut with great success.

And did I mention the terrific taco dip appetizer?  I didn’t?  How unlike me!  I’m a total fool for appetizers of any kind, and can’t believe I almost left this out.  I apologize.  That definitely will not happen again.

Glad I caught that.

Here’s an upscale version of the layered taco dip we’ve all had at parties.  I love that it’s kicked up with spicy refried beans and a smokey chipotle salsa.  To balance the heat, it’s topped with layers of cilantro-lime cream, crunchy iceberg lettuce, shredded cheddar cheese, scallions, chopped tomato and olives.

A little tip from me to you:  I always divide this recipe into two different platters and I strongly suggest you do the same.  For one, while it looks lovely when it first hits the table, after a few people have dug in, this dip can start to look a bit like a bicycle wreck. Trust me, it’s true.

Also, it’s nice to have a fresh platter in the fridge that you call pull out later in the evening, or as I’ve learned to do at the lake:  set a tray of it on the ‘kid table’ (far, far away from where the adults are congregating), and let them have at it.  Teenagers are CRAZY for this stuff.  It’s like taco crack, I swear!

Bon appétit, everyone!  Enjoy your weekend!

CHIPOTLE TACO DIP WITH CILANTRO-LIME CREAM

Serves:  8-10

• 1 can spicy re-fried beans (I used the sale Amy’s brand)
• 1 package taco seasoning (any brand)
• 1-16 oz. container sour cream
• 1-8 oz. block cream cheese, room temperature
• Hefty squeeze of lime juice (please, use a real lime. The stuff in the bottle is foul)
• Hefty pinch of minced cilantro
• 1 jar chipotle salsa (again, I used the sale Amy’s brand)
• Shredded Mexican Blend Cheese (or, shred the sale Sendiks Brand Colby)
• Chopped iceberg (I know, ‘ICEBERG’.  It’s a must though, so play along)
• Sliced olives and scallions
• Chopped tomato, optional
• Chips for serving (go the lower-cal route if you like, and use the sale Guiltless Gourmet Baked Chips)

As discussed, have two medium platters (or cake stands, or plates, or whatever your pretty little heart desires) at the ready.

In a medium bowl, mash together the beans and the taco seasoning.  Spread this mixture on your platter(s).

In another bowl, mix together the sour cream, cream cheese, lime juice, and cilantro.  Spread this layer on top of the beans, leaving about half an inch of the beans showing.

Follow with the salsa (I like to use a slotted spoon to drain off most of the liquid from the salsa.  I don’t like watery looking dip, blech), the lettuce, cheese, tomatoes, scallions, and olives.  Garnish with a sprig of cilantro and some lime wedges if desired.  Get out your chips and stand the heck back, especially if there are hungry kids nearby….don’t say I didn’t warn you.

TILAPIA TACOS WITH PICKLED ONIONS & ADOBO CREAM

Serves: 4

Source:  epicurious.com

• ½ red onion, thinly sliced
• About 1 ½ c. red wine vinegar
• ¼ c. olive oil
• 1 ½ t. ancho chile powder (I used Spice Island’s Ground Chipotle Chile Powder – it was HOT!)
• 1 ½ t. dried oregano
• ½ t. cumin
• ¼ c. lightly packed cilantro leaves, chopped
• 1 jalapeno, stemmed and chopped (I accidently left this out, oops!)
• 1 lb. tilapia (or any other flaky white fish, but I used the sale Tilapia family pack)
• Salt
• 8 corn tortillas (or hard shells, or small flour tortillas – your preference)
• ½ c. sour cream
• 1-2 t. adobo sauce (from a small can; reserve the rest for another use)
• Pico de Gallo & Guacamole

Marinate the sliced onion in a small bowl with enough red wine vinegar to cover.  Set aside for at least 30 minutes.

Pour the olive oil into a small bowl and add the chile powder, oregano, cumin, chopped cilantro, and jalapeno.  Mix well.  Place the fish on a dish and pour the marinade over it, making sure to coat the fish well on both sides.  Allow the fish to marinate for 20 minutes (mine went almost two hours and it was fine).

Meanwhile, stir together the sour cream and the adobo sauce (making it as spicy as you like).  Set aside.

Heat a large, nonstick sauté pan over medium-high heat.  Remove the fish from the marinade and place in the hot pan (there is no need to add additional oil).  Season the fish with salt.  Cook the fish for three minutes, then turn over and cook for an additional 2 minutes (obviously, you’ll need to modify this if you’re using a thicker fish).  Remove the fish from the pan and set aside.

Heat 4 corn tortillas on a plate and sandwich them between two slightly dampened sheets of paper towel.  Microwave on high for 45 seconds.  Place warm tortillas in a towel-lined basket or plate to cover.  Repeat with remaining tortillas.  (* NOTE:  I prefer to heat my corn tortillas individually over the gas flame on my cooktop.  They get a smokey, charred flavor this way).

To assemble the tacos, cut the tilapia in half lengthwise (so the pieces will fit in the tortillas).  Top with the marinated onions, a dollop of the chipotle sour cream, and the pico de gallo.  Garnish with cilantro sprigs.

Last month he asked for several different cheeses in small quantities.  We got to talking and I learned that he was going to make some Mac and Cheese. He told me that he got the recipe for the Food Network, it had been the winner of a cook-off.  The recipe is called Delilah’s 7 Cheese Mac and Cheese, courtesy of Delilah Winder.

This last weekend my husband and I went camping with friends and I made this mac and cheese.  It almost filled my Nesco!  It was creamy and amazing….comfort food extraordinaire.   The only change that I made was using mascarpone (8oz) in place of the… (dare I say it…..velveeta) the mascarpone brought the smoothness to the mixture, I believe that cream cheese would also work just fine.

Delilah’s 7 Cheese Mac and Cheese

Recipe courtesy Delilah Winder

• 2lb Elbow Macaroni
• 12 eggs (I used large)
• 1 cup velveeta….again I used Mascarpone
• ½ lb (2 sticks) butter, melted
• 6 cups half-and-half, divided
• 4 cups grated sharp yellow Cheddar, divided
• 2 cups grated extra sharp white Cheddar
• 1 ½ cups grated mozzarella
• 1 cup grated Asiago
• 1 cup shredded Gruyere
• 1 cup shredded Monterrey Jack
• 1 cup shredded Muenster
• 1/8 teaspoon salt
• 1 Tablespoon Pepper

Directions:

Preheat oven to 325 degrees.  Cook macaroni to al dente, about 10 min.  Drain and set aside to keep warm.

Whisk eggs in a large bowl until frothy.

Add the velveeta (or mascarpone), butter and 2 cup of half-and-half to the large bowl of eggs.  Add warm macaroni tossing until the cheese has melted and the mixture is smooth.  Ad the remaining half-and-half, 3 cups of the sharp yellow cheddar, and the remaining cheeses, salt and pepper, tossing until completely combined in the large bowl.

Pour the mixture into 9×13 casserole or baking dish and bake 30 minutes.  Sprinkle with the remaining 1 cup of sharp yellow cheese and bake until golden brown on top, about 30 minutes more.

It’s all about the yin and the yang, friends. A balanced grocery budget equals happiness at home.

And actually, it’s not that I think the Citrus Shrimp was expensive to make – at 9.99/pound, shrimp is quite a bargain this week. Not as cheap as saltines and squeeze cheese, but seriously, would anyone serve that at a cocktail party? I like to think not…well, not if you want people to come back, anyway. We might be frugal, but we must maintain some hostessing standards, right?

I saw these gorgeous, ruby red romas on sale and just knew I had to use them for something this week. I searched all my recipes and settled on this lovely bruschetta. Certainly company-worthy, it’s savory, garlicky, creamy, and crunchy – while at the same time, friendly on the pocketbook!

The tomatoes are tossed with a bit of olive oil (I used the extra virgin Davinci oil that’s on sale), sugar, and dried herbs, and slow roasted for nearly two hours. After that, they’re marinated (I did mine over night, but you wouldn’t have to go that long if you were in a hurry) in garlic and fresh basil …. Good Lord, they are fabulous!

If you’re not a fan of goat cheese, you could easily substitute in ricotta or even marscapone. Heck, you could skip the cheese part altogether if you felt like it (or if you forgot to put it in your cart)! The tomato mixture could easily be used to top sautéed fish or grilled chicken, if you have any left over. I kinda doubt you will, though. Enjoy!

ROASTED ROMA TOMATO & GOAT CHEESE BRUSCHETTA

Makes 6 Appetizer Portions

• 2 pounds roma tomatoes, quartered top to bottom, cored, and seeds scooped out with a spoon
• Olive oil
• 1 t. herbs d’ Provence, dried oregano, or dried basil (you can’t mess it up, trust me!)
• 1 t. sugar
• 1 t. salt
• 1 large clove garlic, minced
• 1 large pinch of fresh basil, cut into chiffonade
• Your favorite baguette, sliced and grilled (I used a demi baguette and got about six 1” thick slices)
• Your favorite goat cheese (I used a log of Soignon)

Preheat the oven to 325. Place 2 T. olive oil in the bottom of a 9×13 Pyrex dish. Place the tomatoes, cut side up, in the dish. Drizzle with another tablespoon of oil. Sprinkle with the dried herbs, the sugar, and the salt. Roast tomatoes in the oven for one hour. Remove, turn tomatoes over, and continue to roast for an additional 45 minutes, or until they’re deep red and beginning to char a bit. Remove from the oven and allow to cool.

When cool enough to handle, cut the quartered tomatoes into a large dice. Place them in a glass mixing bowl and add the garlic, basil, and any accumulated oil from the baking pan. Allow to stand at room temperature for an hour or so, or refrigerate overnight.

Spread each slice of baguette with some goat cheese. Top with the tomato mixture and place on a pretty platter. Garnish with additional basil sprigs if desired!