Cheesy, Kielbasa Pasta

Cheesy, Kielbasa Pasta! Now say that title three times fast! The kids thought the title was quite the tongue twister. We had other titles but the kids liked this one the best. Well, my husband had to head up to Boston for the weekend. He spoils me by doing the majority of the grocery shopping for me. If I head to the grocery store, he is normally with me. It is part of our date Fridays. Since he was gone and it had snowed here, I didn't want to head to the store. This is the creation I made from the stuff in the kitchen. It was a big hit with the kids. They even ate the leftovers the next day which is always a good sign. Why carrots and not broccoli? Well, I had no broccoli in the frig but had some carrots so it was the vegetable of choice. I think it was a nice combination. My son licked his bowl.

Cheesy, Kielbasa Pasta
1 lb. large elbow pasta
2 tsp olive oil
1 medium onion, chopped
1 large carrot, chopped fine
3 garlic cloves, minced
1 package of Kielbasa, chopped
1 Tbsp flour
1 cup milk
8 oz. sharp cheddar cheese
1/4 tsp ground black pepper
1 Tbsp parsley

Directions:

1. Cook the pasta according to the package. 
2. In a large skillet, heat the olive oil over medium heat.
3. Add the onion and carrot. Saute for 5 minutes.
4. Add the garlic cloves and the Kielbasa. Saute until the Kielbasa is browned.
5. Sprinkle the flour on top. Mix into the mixture and allow to cook for 1 minute.
6. Stir in the milk and continue to stir for a minute.
7. Stir in the cheese and black pepper. Allow to simmer until thicken and the pasta is done.
8. Drain the pasta and mix the sauce with the pasta.
9. Serve immediately and top with parsley.

Recipe created by Jen of Sweet Morris.

One year ago....................................I made Blueberry and Lemon Breakfast Rolls.
Two years ago..................................I made Macaroni and Cheese.
Three years ago................................I made Tiramisu with homemade ladyfingers.

Did you already know......................
-Kielbasa is smoked sausage.
-In America, kielbasa tends to be flavored with garlic, marjoram, salt, and pepper.
-Kielbasa originates from Poland.

Buttermilk Cheddar Biscuits

This weekend my children stayed up late. I mean they stayed up until midnight. They still woke up early. By the time it was dinner time, the kids could not stop laughing. I found it very funny. I'm just glad I served something easy like broccoli cheddar soup with these wonderful biscuits. These are my favorite biscuits. I love cheddar like my husband loves peanut butter. I have made these biscuits several times so I figured I should share it. Since it is October, we have to give everything spooky names.

Even Zombies would eat these biscuits
2 1/2 cups flour plus additional
1 Tbsp baking powder
1 1/2 tsp salt
10 Tbsp cold unsalted butter, cubed
1/2 cup buttermilk
1 egg
3/4 cup extra sharp Cheddar, shredded
1 Tbsp milk

Directions:

1. Preheat oven to 425 degrees F.
2. Line a baking sheet with parchment paper. Set aside.
3. In a large bowl, combine the flour, baking powder, and salt. 
4. Add the butter and mix until the butter is incorporated to the size of peas.
5. In a glass measuring cup, combine the buttermilk with an egg. Beat lightly with a fork to combine.
6. Add the buttermilk mixture to the flour mixture. Mix until just moistened.
7. Combine the cheddar cheese with a little flour to coat.
8. Gently, combine the cheese with the dough. 
9. Mix only until just combined.
10. On a floured surface, scoop out the dough and knead six times.
11. Roll the dough into a rectangle.
12. With a sharp, floured knife, divide the dough into 8 rectangles.
13. Place the rectangles onto the parchment paper.
14. Brush the tops of the biscuits with the milk.
15. Bake for 20 minutes or until the biscuits are cooked through.

Recipe adapted from Barefoot Contessa Back to Basics cookbook.

One year ago..........................I made Swamp Alien Soup.
Two years ago........................I made German Pancakes.
Three years ago......................I made Hamburger with Jack o Latern cheese.

Did you already know...............
-School age children should have between 9 to 11 hours a sleep a night.
-Teenagers should be sleeping between 8.5 to 9.5 hours a sleep a night.
-The Mayo Clinic recommends adults should sleep 7 to 8 hours a night.

Popovers with chives and cheddar

One of the first things I learned to bake from scratch were popovers. They are an easy bread to make. I remember my younger sister made them a lot. To me, popovers are eggy tasting. I thought the kids would love them. I made 16 of these breads and I only had 2 left. The only reason why I had two left was because my kids told me they were going to have them for breakfast. Now, I will admit my popovers did not puff up with a dome top but it was due to the cheese topping. I may have added to much cheese.  I made a couple with no cheese and they weren't sunk in the middle like this first batch. We all agree that the cheese ones were the best. If you need a quick bread with your meal, then I recommend these rolls.

Popovers with chives and cheddar
2 cups milk
4 eggs
1/4 cup chives, chopped
1/4 tsp salt
pinch pepper
2 cups all purpose flour
4 oz. extra sharp cheddar cheese

Directions:

1. Preheat oven to 400 degrees F.
2. Place a muffin tin into the hot oven to heat.
3. In a small pot, heat the milk over medium for 3 minutes. 
4. Stir the milk and remove from the heat. Set aside.
5. In a medium bowl (or a large glass measuring up), whisk the eggs, chives, salt, and pepper.
6. Slowly, whisk in one Tbsp of the warmed milk to the egg mixture.
7. Slowly whisk the remaining milk to the egg mixture.
8. Add the flour to the egg mixture and mix until incorporated. There may be some lumps.
9. Carefully, remove the hot tin from the oven.
10. Liberally, coat the tin with nonstick baking spray.
11. Fill each tin about 3/4 full with the batter.
12. Top the batter with a little bit of cheese.
13. Bake the popovers for 24 minutes or until golden brown.
14. Serve warm.

Recipe adapted from Better Homes and Gardens.

One year ago..............................I made Pizza Quesadilla.
Two years ago............................I made Peanut Butter Florentine.

Did you already know................
-Popovers derived from Yorkshire Pudding. 
-Popovers rise due to steam since there are no leaving agents used.
-There are special popover tins which would make a longer and larger popover than a muffin tin.

Broccoli Cheddar Soup

My husband has ordered broccoli cheddar soup for the last three times that we ate out. He has even influenced our children so they have been ordering the soup too. Since it is so popular in our household, I wanted to show my husband how easy it is to make. We don't eat out a lot but I think we will be eating out even less now. This soup is so good. He told me that he could easily make this soup for us. Here you go babe!

Copycat Panera Broccoli Cheddar Soup
4 oz. butter, unsalted
1 medium onion, chopped
1/4 cup all purpose flour
2 cups half and half
2 cups chicken broth
1 lb. fresh broccoli, chopped into small pieces
1 cup carrots, julienne
1 Tbsp paprika
2 tsp season salt
1/4 tsp ground mustard
4 oz. cheddar cheese, shredded
salt and pepper to taste

Directions:

1. In a large pot, melt the butter over medium heat.
2. Add the onion and saute for 2 minutes.
3. Sprinkle the flour over the onion and mix. Allow to cook for 1 minute.
4. Whisk in the half and half with the chicken broth. Allow to simmer for 20 minutes.
5. Stir in the broccoli, carrots, paprika, season salt, and ground mustard.
6. Reduce heat to low and simmer for 15 minutes.
7. Stir in the cheese and allow to melt before serving.
8. Season with salt and pepper to taste.

Recipe adapted from The Recipe Critic.

One year ago......................................I made Chewy Brownies.
Two years ago....................................I made Fresa Agua Fresca.

Did you already know.......................
-Broccoli was a popular vegetable of the Romans.
-In the 1900s, Italian immigrants introduced broccoli to the U.S.
-The head of the broccoli is made up of tiny buds that are ready to flower.

Bacon Cheeseball

At my old work, one of my coworkers would bring in a cheese ball to the Christmas party. It was good and very popular. One year she told us that it was pretty easy to make. I figured I would make one. They are real easy to make. I made mine with a little bit of heat but this recipe is easily adaptable to your preference. I used a food processor since I used it to shred the cheese first then to crumble the bacon. What a tasty treat!

Bacon and Cheddar Cheese Ball
1 package (8 oz.) reduced cream cheese (Neufchatel), softened
1 cup pepper jack cheese, shredded
1 cup sharp cheddar cheese, shredded
16 slices crispy bacon stripes, crumbled

Directions:

1. In a food processor, combine the shredded cheese with the cream cheese until well incorporated.
2. Add half the crumbled bacon. Mix well. 
3. Form the cheese mixture into 2 balls. 
4. Add the remaining bacon crumples onto a plate.
5. Roll the cheese balls into the bacon crumples.
6. Wrap the balls in plastic wrap and refrigerate for 8 hours before serving.

Adapted from Kraft.

One year ago.........................I made Vanilla Cookies.
Two years ago.......................I made Candy Cane Cookies.

Did you already know..........
-American Neufchatel is a reduced fat cream cheese.
-Neufchatel has 1/3 less fat than regular cream cheese.
-European Neufchatel is very different than the American version.

Broccoli Cheese Soup

My husband is the first person to rally against vegetables. Maybe you have seen him in our front yard with a sign shouting "No more vegetables! No more vegetables!" So, it surprises me when he kept ordering broccoli soup in restaurants the past couple of weeks. I asked him if he would just want me to make some for him. He told me it would be nice. My oldest daughter told me this is the best broccoli soup she has ever had.

Broccoli Cheese Soup
2 lbs. broccoli
1 Tbsp olive oil
salt and pepper
2 Tbsp butter
1 shallot (about 1 Tbsp)
2 Tbsp all purpose flour
2 cups milk (I used skim milk)
4 oz. fontina cheese, grated
8 oz. cheddar cheese, grated
4 cups chicken broth

Directions:

1. Preheat oven to broil.
2. Arrange the broccoli on a baking sheet and toss with the olive oil.
3. Season the broccoli with salt and pepper.
4. Broil for 5 minutes and remove. 
5. Turn the broccoli pieces over and broil for another 5 minutes. Be careful not to burn the broccoli. Set aside to cool.
6. In a large pot, melt the butter over medium heat.
7. Add the shallot and stir for about 1 minutes.
8. Add the flour and cook for 1 minute.
9. Whisk in the the milk.
10. Add the cheese and stir until melted.
11. Stir in the chicken broth and turn down the heat to low. 
12. Add the roasted broccoli pieces and stir. 
13. Allow the soup to simmer for 10 minutes and serve.

Recipe adapted from Katy's Kitchen.

One year ago.....................I made Lemon Tassies.

Did you already know...................
-Broccoli belongs to the cabbage family.
-The word broccoli derives from the Latin word (brachium) and Italian word (braccio) that means arm.
-1 cup of broccoli has the same amount of Vitamin C as 1 orange.

Fried Cheese Stick

My oldest daughter loves fried mozzarella sticks. She loves them. I actually think she could live off apples and fried mozzarella sticks. So, she decided to make her own. I suggest she should try other cheeses. She decided cheddar and it takes like a very rich grill cheese. The mozzarella sticks were wonderful with the gooey inside. They are very rich and delicious. 

Cheddar sticks

Fried Cheese Sticks
1 cup vegetable oil
1 cup all purpose flour
2 eggs, lightly beaten
1 cup bread crumbs
2 Tbsp dried oregano (or Italian seasoning)
4 oz. mozzarella cheese
4 oz. cheddar cheese

Directions:

1. Heat the vegetable oil in a pot over medium heat. 
2. Place the flour spread out onto a plate.
3. Place the two eggs in a bowl next to the flour plate.
4. Place the bread crumbs with the oregano onto another plate next to the egg bowl.
5. Slice the cheese into 1 inch strips.
6. Dip the cheese one at a time into the flour and coat on all sides. 
7. Dip the floured cheese strip into the beaten eggs to lightly coat.
8. Dip the egg dipped cheese strip into the bread crumbs and coat well.
9. Carefully add the cheese strip into the heated oil. 
10. Cook for about 1 minute and then carefully turn the cheese stick over. 
11. Cook the cheese stick on the other side for about one minute or until golden brown on all sides. If the oil becomes too hot, turn it down or the cheese will escape the bread coating.
12. Remove the golden cheese sticks from the heated oil and place on a lined paper toweled plate.
13. Allow the cheese stick to cool for a few minutes before serving since they will be very hot. 

Recipe created by Allie of Sweet Morris.

One year ago............................I made Burritos.

Mozzarella Sticks

Did you already know..............
-Mozzarella cheese originates from Southern Italy.
-The cheese was historically made from the milk of the Mediterranean buffalo then later from cow's milk.
-In the U.S., fried cheese sticks are usually served as an appetizer.

Broccoli Cheddar Soup

Oh, Broccoli! You are either liked or not. Oh, Broccoli! Even Presidents have declared they will not eat you. Don't worry little broccoli since you are welcome at our house. We don't always eat you raw. We refuse to eat you frozen. However, we will always eat you in this soup.

It is surprising that sometimes my husband will ask for a certain dish especially if the dish contains vegetables. I guess it helps when the dish calls for milk and cheese. It is creamy and a mild soup. It is a nice fall meal. When I made this dish, I think my son enjoyed the oyster crackers more since I could only see a little bit of the soup. He said he really liked the soup very much. My daughters and niece really liked it. I recommend making this soup any time of the week since it is pretty easy.

Broccoli Cheese Soup
6 oz. butter
1 yellow onion, diced
3 cloves of garlic, minced
1/3 cup all purpose flour
4 cups milk (I used skim since it is what I keep in the house)
2 cups half and half
4 heads of broccoli, cut into tiny pieces
salt and pepper for taste
3 cups sharp cheddar cheese, grated

Directions:

1. Melt the butter in a large pot over medium heat. 
2. Add the diced onion and garlic and saute for about 4 minutes.
3. Sprinkle the flour over the onions and stir to combine.
4. Cook for 1 minute before adding the milk.
5. Allow to cook for about 5 minutes.
6. Add the broccoli and a small dash of salt and pepper.
7. Cover and reduce the heat to low.
8. Allow the soup to simmer for about 20 minutes.
9. Stir in 2 cups of the cheese and allow the cheese to melt.
10. Add additional salt and pepper if needed.
11. Ladle the soup into bowls and top with additional cheese and oyster crackers if desired.

Recipe adapted from Ree Drummond.

Did you already know...
-California grows almost 90% of the nations broccoli.
-1/2 cup of broccoli counts as a serving of vegetables.
-Broccoli has only 15 calories per a serving.
-The Italian word for broccoli is broccoli.

Bacon and Cheddar Scones

Yes, I did write bacon and cheddar scones! What a great combination for any time of day. These scones are really good. I served these scones with a salad for supper. The leftovers will probably be gone at breakfast by my oldest daughter. These scones were picked by Emily of Ruflove for this weeks Project Pastry Queen. 

The only difference I made to the original recipe would be I substituted chives for the green onions. I like green onions but I had chives on hand. I also grate my butter for scones in which my youngest son thought it was funny. I will admit I cheated with the bacon. I talked my oldest daughter into cooking it. My oldest daughter tells me she cooks it better than I do anyways. Since I prefer for her to continue to cook bacon for me, I will have to agree that she does an awesome job! (It is like when you want your honey to continue to do laundry so you give a lot of praise. What a great job you are doing! My whites pinks have never looked better.)

Bacon and Cheddar Scones
3 cups all purpose flour
1 Tbsp baking powder
1/2 tsp salt
2 tsp ground black pepper
1/2 cup unsalted butter, grated and chilled
2 cup Cheddar cheese, grated
1/2 cup chives, chopped
10 slices bacon, cooked and chopped into 1 inch pieces
3/4 to 1 1/2 cups buttermilk
1 egg
2 Tbsp water

Directions:

1. Preheat oven to 400 degrees F. 
2. Using a mixer with a paddle attachment, combine the flour, baking powder, salt, and pepper in a large bowl on low speed.
3. Gradually add the butter to the mixer. Combine until the pieces are crumbly and the size of small peas.
4. Add the grated cheese and mix until just blended.
5. Stop the mixer and add the chives, bacon, and 3/4 cups of buttermilk.
6. Mix by hand until the ingredients are incorporated. If the dough is still too dry add 1 Tbsp of buttermilk to the dough until the dough forms into a ball but do not over mix.
7. Turn the dough onto a lightly floured flat surface.
8. Pat the dough into a ball.
9. With a floured rolling pin, flatten the dough into about an 8 inch circle that is 1/2 inch thick.
10. Cut the dough into 8 to 10 equal wedges.
11. In a small bowl, whisk together the egg and water.
12. Brush each wedge of dough with the egg wash.
13. Place the scones onto a parchment lined baking sheet.
14. Bake for about 18 minutes or until golden brown. The scones should no longer be sticky in the middle.
15. Serve warm.

Recipe adapted from Rebecca Rather's cookbook The Pastry Queen.

Did you already know...
-In 1797, the scrub board was invented to improve washing clothes.
-In 1851, James King patented the hand powdered drum washing machine.
-In 1874, William Blackstone built a machine that would wash dirt from clothes and then washed the dirt away. He presented the machine as a gift to his wife for her birthday.

Cheesy, Corn and Kielbasa Chowder

My oldest daughter asked me to make her a corn chowder like the one I made before. The one I made with all the ingredients she liked. No wonder she was asking for that chowder. 

I asked my husband if he wanted soup for supper. He said sure but he wanted chicken noodle. I asked his if he wanted homemade. He said no. The can was just fine. I said alright and I would also make my oldest daughter's chowder. I think he is becoming suspicious of me because he asked what was in her chowder. I told him and he said fine. He didn't want me to make two soups. Opening a can and heating it up isn't hard but he said the corn chowder was fine. I think he likes the chowder too.

Cheesy, Corn and Kabassa Chowder
1 Tbsp olive oil
1 package of kielbasa
2 cloves garlic, minced
1/2 onion, chopped
2 russet potatoes, cubed
1 package (16 oz) frozen sweet corn
4 oz. cream cheese
2 Tbsp flour
2 cups milk
1 can (14 oz) cream corn
1 cup cheddar cheese, shredded
1/4 cup chives

Directions:

1. Heat a large pot with the olive oil.
2. Add the kielbasa and cook thoroughly.
3. Remove about 1/2 cup of the kielbasa and set aside on a plate covered with a paper towel.
4. Add the garlic, onion, and potatoes to the pot. Cook for 2 minutes.
5. Add the sweet corn and cook for about 2 minutes while stirring.
6. Add the cream cheese and stir constantly for about 1 minutes.
7. Evenly coat the mixture with the flour and stir for 1 minute.
8. Add the milk while stirring constantly for 2 minutes.
9. Allow the mixture to simmer for about 5 minutes.
10. Add the cream corn and stir. Continue to simmer for 5 minutes.
11. Stir in 1/2 the cheese into the chowder and stir. Once the cheese is melted, serve.
12. Top each bowl with a little of the saved kielbasa, cheese, and chives.

Recipe from Jen of Sweet Morris.

Did you already know............
-Kielbasa means sausage in Polish.
-Kielbasa does not refer to a specific type of sausage.
-Kielbasa tends to be a sausage made from pork with the addition of spices and is often smoked.
-Other names for Kielbasa are: kolbasa, kobasa, kovbasa, kobasi, etc.

Double Cheddar Biscuits

We love biscuits! My Dad would make biscuits for breakfast and serve it with gravy or syrup. My Dad is from the South and My Mom is from the North. My breakfast was like the best of both worlds. I didn't want gravy but maple syrup.

I would not recommend these biscuits for breakfast but supper/dinner. They have double the amount of cheddar. My children had at least two biscuits each. I served these with soup. The biscuits are hardy so if you have never made biscuits before then I recommend trying these biscuits.

Double Cheddar Biscuits
2 1/2 cups all purpose flour
2 tsp baking powder
1 1/2 tsp salt
1/2 tsp sugar
1/4 tsp cayenne pepper
1/2 cup (2 oz.) shredded extra sharp white cheddar cheese
1/2 cup (2 oz.) shredded sharp orange cheddar cheese
3 Tbsp cold unsalted butter, cut into 1/2 inch pieces
1 cup heavy cream
1/8 to 1/4 cup buttermilk

Directions:

1. The rack needs to be in the center of the oven.
2. Preheat oven to 425 degrees.
3. Line a baking sheet with parchment paper.
4. In a large bowl, whisk together the flour, baking powder, salt, sugar, and cayenne.
5. Add the shredded cheeses and incorporate well.
6. Add the cold butter by rubbing the butter into the flour mixture with your fingers until the mixture resembles oatmeal.
7. Stir in the heavy cream and mix.
8. Add a little of the buttermilk at a time and stir. The dough should be chunky and a little dry but not too dry if so add a little more buttermilk but you do not want sticky dough.
9. Onto a lightly floured surface, turn the dough and begin to knead to form a cohesive dough.
10. Roll the dough out to a 1/2 inch thickness. 
11. Dip a fork into flour and evenly prick holes over the dough.
12. Take a round 2 1/2 inch biscuit cutter, cookie cutter, or glass and cut out the circle biscuits. Re-roll the left over dough and repeat cutting out additional biscuits.
13. Place the biscuits onto the parchment paper spaced about 3 inches apart.
14. Bake the biscuits for 16 minutes or until browned.
15. Allow the biscuits to cool slightly before serving.

Recipe adapted from Better Homes and Gardens.

Did you already know............
-In America, biscuit is referred to a soft bread.
-In England, biscuit is a hard cookie or cracker.
-Biscuits have been around before Roman times.

Cheddar Bay Biscuits

I live in Maine. We have local lobster restaurants everywhere. There are restaurants right on the water where the lobster boats will dock to deliver lobster and other local seafood. We do not have Red Lobster restaurants in Maine. The closes Red Lobster is in New York. The closes Red Lobster's Cheddar Bay Biscuits are at least five hours away. I don't think I'll convince my husband to head to New York for biscuits. Honey, dear, lets go for a ride today? A long ride? For some biscuits? Did I convince you? If not, I don't think he'll go for it. If you do not feel like driving so far for their delicious biscuits, try making this recipe.

When I was a teenager (a few years ago?), my sister took me to a local lobster house for my birthday dinner.The restaurant did serve good rolls.My sister doesn't eat lobster but she is sweet and took me anyways. She hasn't taken me since. I have some suggestions for you if you are eating lobster. If you are eating lobster, your companion should sit next to you. It is safer. You are the one wearing the lobster bib but the other person isn't safe from getting sprayed. Another suggest is if you are on a date, don't order lobster. It is not an attractive item to eat.

 Cheddar Bay Biscuits
2 1/2 cups Bisquick
4 Tbsp cold butter
1 cup cheddar cheese, shredded
3/4 cup buttermilk
1 tsp garlic powder

Butter Glaze
3 Tbsp butter
1/2 tsp garlic powder
1 tsp dried parsley

1. Preheat your oven to 400 degrees. 
2. Line a cookie sheet with parchment paper.
3. In a bowl, cut the cold butter into the Bisquick with a pastry cutter. Don't over mix. The butter should be about the size of a pea.
4. Add the cheddar cheese, buttermilk, and garlic powder.
5. Mix with a spoon until combined. Don't over mix.
6. Drop the dough by spoonful onto the cookie sheet.
7. In a microwave safe bowl, microwave the butter until melted.
8. Stir in the garlic powder and parsley into the butter.
9. Brush the tops of the biscuits and set aside.
10. Bake about 13 minutes or until golden brown.
11. Brush the tops of the biscuits again with the butter glaze.
12. Sprinkle the top with additional parsley.

Recipe adapted from The Girl Who Ate Everything.

Did you already know.............
-Red Lobster is known for their Cheddar Bay biscuits and serve about 1.1 million of the biscuits every day.
-New England cheddar cheese traditionally is white in color because it doesn't contain color additives.
-Cabot's naturally aged cheddar has no lactose.