Picky Palate - Part 3

Apr

2012

Tags: Dinner, gruyere cheese, ham, mac and cheese, pot pies, puff pastry

I am awfully excited to share this recipe with you today! I received some beautiful cheeses from Emmi a couple days ago and I knew just what I was going to do…..make mac and cheese.

I added some pan fried ham pieces and once I was just about done I thought…..”I am sooo making these into little individual pot pies!” So glad I did, they are buttery, flaky and perfectly mac and cheesy. Hope you enjoy!!

Here’s that gorgeous cheese I used. Feel free to substitute your favorite cheese if you’d like.

Let’s start the simple roux. Melt a sick uh buttah please

You are going to whisk in 1/2 cup flour and some salt and pepper to the butter.

Up next, whisk in your milk. I happened to use half and half. Yikes, I know! Whole milk also works great or any milk your family has on hand.

Once your cream mixture is hot and thickened add your beautiful cheese, stirring to melt.

Add that cooked pasta.

Give her a nice stir.

I added a couple handfuls of some left over chopped ham. Add whatever meat you’d like. Chicken or beef would also be lovely.

Can’t you practically smell it?! Mmm.

Give her another nice stir, taste and season with a few more sprinkles of salt and pepper if needed. Please note, you can totally stop the recipe here and enjoy in some bowls. Or……see what I did below

Divide your mac into some individual ramekins.

Top with more cheese and top with a cut round of puff pastry! Oh yah

Now we’re talking. Hope you enjoy!!

Gruyere and Ham Mac and Cheese Pot Pies

1 pound elbow pasta

1 stick (8 tablespoons) unsalted butter

1/2 cup all purpose flour

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

3 cups half and half or whole milk

3 cups shredded gruyere cheese, plus 1 1/2 cups for topping

3 cups diced cooked ham

4 sheets puff pastry, room temperature (2 boxes)

1. Preheat oven to 350 degrees F. and lightly spray eight 2 cup ramekins with non stick cooking spray.

2. Cook pasta according to package directions. Run under cool water to stop cooking.

3. Melt butter in large Dutch oven or pot over medium heat. Whisk in flour, salt and pepper. Cook and whisk for 1 minute. Slowly drizzle in half and half whisking constantly. Whisk until thickened and hot, about 3-5 minutes. Stir in 3 cups gruyere cheese and cooked pasta.

4. Heat cooked cubed ham pieces in a large skillet to brown slightly. Add to mac and cheese, stir, taste and season accordingly with additional salt and pepper. Divide mac between prepared ramekins. Top each ramekin with additional gruyere cheese then a round piece of pastry that has been cut to fit your ramekin. Bake for about 30 minutes, until pastry is golden brown. Let cool for 5 minutes before serving. Best served immediately.

Makes 8 servings

Note: This dish can be made without the puff pastry and without baking if desired. Once ham is added to the mac and cheese you can just serve after this step

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57 Comments

Apr

2012

Tags: cast iron skillet, cheese, dijon, Dinner, ham, lunch, sandwiches

Oooo baby wait until you sink your teeth into these hot cheesy skillet sandwiches! I love breaking out my rustic cast iron skillet for this simple recipe. They are buttery, cheesy and Dijon delicious. Whip out those skillets and enjoy some hot sammy’s!

Start with some nice soft rolls. 6 to be exact

Butter the first half of the rolls.

Drizzle a little oil in your skillet.

Place your buttered bottom rolls butter side up in the skillet.

Top with some cheddar cheese!

A little piece of ham.

A little piece of turkey or more ham if you’d rather

Butter the top rolls.

Place them ever so nicely over top.

Top with some Dijon Mustard.

If you like it a little spicy add even more than you see here. A nice Italian Dressing would also be delicious!

Time for the cheese!

Put as little or as much as your heart desires.

My heart desires….a lot

Ok, ready for the oven!

Bake for 20 minutes, until the cheese is melted and golden.

Now we’re talking!

Grab a couple sammy’s and enjoy!

Hot Ham and Cheese Butter Dijon Skillet Sandwiches

2 tablespoons extra virgin olive oil

6 soft dinner size rolls, split

4 tablespoons melted butter

3 slices cheddar cheese, cut in half

3 slices sliced ham, cut in half

3 slices sliced turkey, cut in half

2 tablespoons Dijon Mustard

1-2 cups shredded mozzarella cheese

1. Preheat oven to 350 degrees F. and drizzle 9 inch cast iron skillet with olive oil.

2. Brush bottom 6 rolls generously with half of the melted butter and place buttered side up in skillet. They’ll fit snugly.

3. Top each roll with a half piece of cheddar cheese, ham and turkey slice. Butter top 6 rolls and close sandwiches.

4. Brush tops of rolls with Dijon Mustard and top with shredded Mozzarella Cheese. Bake for 20 minutes, until cheese is melted and turning golden. Remove and enjoy!

Makes 6 small sandwiches

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41 Comments

Apr

2012

Tags: cake cookies, Cookies, graham cracker, marshmallow, peanut butter, quick and easy, s'mores

Cookies, cookies and more cookies! These simple cake cookies are such a hit and couldn’t be easier to whip up. Once you have your s’mores toppings and a cake mix, you are just about good to go!

Let’s take a look shall we?

Here’s your line up!

One bowl folks, you can do this in your stand mixer if you prefer.

Add your cake ingredients to a large bowl.

I had my sweetie pie helping in the kitchen for these, what a treat!

He’s going to be quite the cookie maker when he gets older

Almost time to stir!

Alright, here we go!

Wait until you try this dough, mmmm!

Place your cookie dough onto your baking sheet.

Flatten each cookie and top with mini marshmallows.

Oh yah!!

Top each with a Hershey Bar rectangle.

Top with graham cracker pieces and time to bake!

You get little bites of heaven when they come out!

You’ll love these bad boys.

Peanut Butter S’mores Cake Cookies

1 box Yellow Cake Mix

1 stick, (8 tablespoons) softened unsalted butter

1 large egg

1/2 cup creamy peanut butter

Two large Hershey Bars or 24 rectangles

Handfuls of mini marshmallows

Broken pieces of graham crackers

1. Preheat oven to 350 degrees F. and line a large baking sheet with parchment or a silpat liner.

2. Place the cake mix, butter, egg and peanut butter into a large bowl, mixing to combine. I find it easier to use my hands towards the end.

3. Scoop dough with a medium scoop and place onto prepared baking sheet 1 inch apart. Flatten each cookie to 1/2 inch thick and top each with a Hershey bar rectangle, some marshmallows and some graham cracker pieces. Bake for 12-15 minutes, until cooked through. Let cool for 10 minutes on baking sheet before transferring to cooling rack. Serve and enjoy!

Makes about 2 dozen cookies

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35 Comments

Apr

2012

Tags: Easter

With Easter coming up this weekend, I thought it would be fun to post some of my favorite Picky Palate Easter Recipes! They are simple, and perfect for any Easter table. Hope you enjoy! xoxo

Simple Easter Egg Cupcakes

One box Yellow Cake Mix

Food Coloring (optional)

2 sticks softened butter

3 cups powdered sugar

6-8 tablespoons heavy cream or milk

1 bag candy coated chocolate eggs

chocolate shavings from a block of chocolate

1. Prepare cake according to package directions, making cupcakes. Use food coloring to color cake however you’d like. Let cool completely. To prepare frosting, beat butter, powdered sugar and cream in a stand or electric mixer until smooth. Frost on cooled cupcakes. Top centers with chocolate shavings and top with 3 candy eggs.

Makes 24 cupcakes

Note: To shave chocolate, take a block of chocolate and use a vegetable peeler to peel chocolate. Use the curls and bits of chocolate to place on top of frosting.

Easter Egg Layered Cake

Chocolate Covered Peanut Butter Eggs

White Fudge Dipped Easter Oreos

Itty Bitty Cinnamon Roll Bites

Creamy Peanut Butter Chocolate Chip Tart

21 Comments

Apr

2012

Tags: almonds, cheee, cheese, chicken, crock pot, Dinner, olives, onions, pineapple, rice

Has everyone heard of Hawaiian Haystacks?! I had a friend over for dinner last week and she had never heard of or had Hawaiian Haystacks! I couldn’t believe it. We had this dinner all the time in Arizona, lol! Maybe it’s just an Arizona thing.

If you haven’t had this kind of dinner before you are in for a treat. It’s basically rice layered with a creamy chicken soup like gravy and topped with all kinds of fun toppings as you can see. It’s great to serve when you’ve got a lot of people over so everyone can make their own style.

Have fun!!

You can pretty much use whatever veggies you like with chicken. We love these baby heirlooms!

Green onions

These dried cranberries are really good as a topping.

Mmmmm almonds!

Crispy Chow Mein noodles. Adds the perfect crunch!

Some pineapple and sliced black olives.

Lots of cheese please

Alright, here we go, let’s start adding to this!

Add your chicken gravy and some green onions.

Some cranberries and olives.

Pineapple chunks and tomatoes!

LOVE these crispy noodles!

Don’t forget the cheese…..then grab your fork and go to town!

Homemade Hawaiian Haystacks

8 tablespoons (1 stick) unsalted butter

1/2 cup all purpose flour

1 teaspoon kosher salt

1/2 cup sour cream

1/4 teaspoon freshly ground black pepper

32 ounces reduced sodium chicken broth

2 teaspoons of dry Ranch Dressing seasoning packet

1/4 teaspoon garlic salt

2 cups cooked shredded chicken breast

Steamed rice, enough for your family

Toppings

Chow Mein Crispy Noodles

sliced green onions

black olives

pineapple

cranberries

almonds

tomatoes

shredded cheese

1. Place butter into a large saucepan over medium heat, stirring to melt. Slowly whisk in flour, salt and pepper until smooth and thick, for 1-2 minutes. Slowly whisk in chicken broth until smooth. Increase heat to high whisking until thick, about 2 minutes. Add sour cream, Ranch seasoning, garlic salt, and cooked chicken breast. Stir and season accordingly. You may prefer additional, salt, pepper and garlic salt. I transferred this to my crock pot and kept it on low all day until dinner. You can either serve it immediately or crock pot it until you are ready.

2. Place rice on serving plates and top with chicken gravy. Have toppings at the table and top with whatever you like! Have fun!

Makes 4 servings

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75 Comments

Mar

2012

Tags: Cookies, Easter, marshmallow bits, muffin top pan, Reeses Peanut Butter Cups

With Easter right around the corner I thought it’s be fun to use some Easter candy I found at Target last week. Reeses Peanut Butter Cup Minis! Have you seen them? They are absolutely adorable and come in a bag individually unwrapped. Perfect for some fun festive cookies

I also used my Muffin Top Pan that has been a favorite of mine since last year. If you haven’t picked up a muffin top pan yet you absolutely must. It makes the best giant cookies ever!

Here’s your line up of ingredients….and those cute PB cup minis

Let’s cream the butter and sugars to start.

Add a lovely egg.

Some vanilla.

Time for the dry ingredients!

Love, Love, Love these Marshmallow bits in cookies. You can find them at Target.

Add some chocolate chips please

Time to give her a good mix.

Scoop 2 scoops of dough into your muffin top pan and press to flatten.

Ahhhh, here they are! Love these.

Aren’t they cute?!

Love.

Press about 5 cups into each cookie and time to bake.

You get perfectly round giant lovely cookies. Enjoy!

Can’t wait for you to try these!

Giant Peanut Butter Cup Marshmallow Cookies

1 stick, (8 tablespoons) unsalted butter, softened

1/2 cup granulated sugar

1/2 cup packed light brown sugar

1 large egg

1 teaspoon pure vanilla extract

1 1/2 cups all purpose flour

1/2 teaspoon baking soda

1/4 teaspoon kosher salt

1 cup mini chocolate chips

1 cup Marshmallow Bits

7 ounce bag Reeses Peanut Butter Cup Minis

1. Preheat oven to 350 degrees F. and spray two 6 count muffin top pans with non stick cooking spray.

2. Cream butter and sugars into a stand or electric mixer until creamy and smooth, a minimum of 2 minutes. Add egg and vanilla, beating until combined.

3. Place flour, baking soda and salt into a medium bowl, mixing to combine. Slowly add dry ingredients to wet ingredients along with mini chips and marshmallow bits. Mix until just combined. With a medium cookie scoop, place 2 scoops of dough into each muffin top cup. Press dough flat then top each cookie with 5 mini peanut butter cups each. Bake for 12-14 minutes or until baked through. Let cool for 10 minutes before transferring to cooling rack. Serve and enjoy!

Makes 12 Giant cookies

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Other Picky Palate Muffin Top Pan Cookies that you might like!

XXL M&M Chocolate Chip Cookies

Salted Caramel Dark Chocolate Chunk Cookies

Snicker’s Caramel Cheesecake Cookies

Whopper-mallow Cookies

Blueberry, Caramel and White Chocolate Chip Cookies

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51 Comments

Mar

2012

Tags: bbq, boneless pork ribs, crock pot, Dinner

Another delicious crock pot recipe for ya! I prepared a simple homemade BBQ sauce that goes over Ranch seasoned boneless pork ribs. You are in for a treat when you serve this for dinner! I love these ribs because they make great leftovers too. Use the remaining BBQ pork shredded in sandwiches, quesadillas, and even over baked potatoes. Sky’s the limit

Hope you enjoy!

BBQ sauce ingredients. Yum!

I used some pork boneless country style ribs.

Season those ribs with some dry Ranch seasoning.

Like so.

Time to start the sauce.

Add all of your ingredients to the bowl.

The worcestershire sauce, honey and vinegar.

A pinch of salt.

Pepper.

Time to mix!

BBQ sauce!

Pour your sauce over your ribs.

Spread evenly.

Close the lid and let it cook.

Slow Cooker BBQ Ranch Country Ribs

2 1/2-3 pounds boneless Country Ribs

1.25 ounce packet Ranch Dressing Mix

1 1/2 cups ketchup

3 tablespoons yellow mustard

4 tablespoons Worcestershire sauce

2 tablespoons white vinegar

1 1/2 tablespoons lemon juice

1 teaspoon honey

1 teaspoon freshly ground black pepper

Pinch of salt

1. Preheat crock pot to high heat. Place ribs into crock pot and season with Ranch dressing packet. Place ketchup, mustard, worcestershire sauce, vinegar, lemon juice, honey, pepper and salt into a large bowl, mixing until combined. Pour BBQ sauce over ribs spreading evenly. Close crock pot lid and cook 4-5 hours on high heat. Serve with rice and corn on the cob if desired.

Makes 6 servings

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47 Comments