John and I have a running joke that we eat a lot of “kid food” in our house (this started before Lily was born, by the way). I make pizza every Friday night, John grills burgers on a regular basis throughout the summer, and he also makes some killer baked chicken fingers (I should encourage him to write a post for the blog!).

Then there’s macaroni and cheese. I’m a bit ashamed to admit just how much I love this quintessential kid food. Stovetop, baked, plain, or gussied up with fun additions like pumpkin, sweet potato, and lobster… there’s a special place in my heart for it all. After every prenatal appointment, I treated myself to a bit from the Whole Foods hot bar, so I wouldn’t be surprised if I passed down my mac & cheese love to Lily ;).

I recently made one of Cooking Light’s most recent mac & cheese recipes, and unfortunately we were underwhelmed with the rather bland flavor. What we did like was the silky smooth cheese sauce that was comprised of milk, chicken stock, and neufchatel cream cheese.

I used that recipe as the basis for this Buffalo Blue Mac & Cheese, which is far from bland. Spicy wing sauce is swirled into the luscious – but low fat! – cheese sauce, and blue cheese crumbles are incorporated into the crispy panko topping to create little melty pillows amongst the crunch.

The vibrant buffalo sauce tints the sauce an orange hue reminiscent of the classic velveeta mac & cheese (which I don’t think I’ve actually ever eaten) without using the over-processed cheese “product”. I was light-handed with the buffalo sauce to appeal to the masses – who might not like super spicy food – but an extra drizzle after baking makes up for any missing heat.

Ingredients For Pasta

• 10 ounce whole wheat elbow macaroni
• 2 tablespoons olive oil
• 3 garlic cloves, minced
• 2 cups low sodium chicken stock, divided use
• 1/4 cup all-natural buffalo wing sauce (we like Wing Time medium heat, available at Whole Foods), plus more for drizzling if desired
• 1/2 cup 1% low-fat milk, preferably organic
• 3 Tbsp flour
• 4 ounces low fat cream cheese (such as neufchatel or Greek yogurt cream cheese)
• 3/4 cup freshly grated sharp cheddar cheese
• freshly ground black pepper, to taste

Ingredients For Topping

• 1 cup whole wheat panko breadcrumbs
• 3 Tbsp olive oil
• 1/3 cup crumbled blue cheese

Estimated Nutrition Per Serving (1 cup):

• Calories: 380
• Total Fat: 24g
• Saturated Fat: 14g
• Trans Fat: 0g
• Cholesterol: 80mg
• Sodium: 860mg
• Total Carbohydrates: 28g
• Dietary Fiber: 1g
• Sugars: 2g
• Protein: 15g

Please note that these nutrition estimates are approximate and can vary based on specific ingredients and portion sizes used.

Instructions

Preheat oven to 400°F.

Cook macaroni according to package instructions; drain and keep warm in a large bowl.

While macaroni is cooking, heat olive oil in a large saucepan over medium-high heat. Add garlic to pan; cook 1 minute, stirring. Stir in 1 cup stock; bring to a boil and cook for 1 minute. In a medium bowl, whisk together remaining 1 cup stock, buffalo sauce, milk, and flour until smooth. Whisk milk mixture into the garlic. Bring to a low boil; reduce heat to medium & cook 5 minutes or until mixture begins to thicken, stirring often. Remove milk mixture from heat; whisk in cream cheese and cheddar cheese until smooth. Season to taste with pepper. Pour over pasta in bowl, tossing to coat; set aside.

Make the blue cheese topping: in a small bowl, stir together the breadcrumbs, olive oil, & crumbled blue cheese until well-mixed.

Pour pasta mixture into a lightly greased 2-quart baking dish. Evenly scatter blue cheese topping over the pasta. Bake for 15 minutes, or until bubbling and golden brown.

Have you ever had spaghetti squash?

If not, allow me to introduce you to a rather bizarre – but quite delicious – member of the squash family… a member that appears to have been cross-bred with a plate of spaghetti. The squash is baked until soft, cut open, and scraped of its pulp to reveal strands of flaxen spaghetti-like squash.

I thought a quick photo tutorial for how to prep and serve a spaghetti squash might be welcomed, so here ya go:

After roasting until soft, carefully cut the squash in half lengthwise. Allow the squash to cool for about 10 minutes.

Remove the seeds & pulp.

Using a fork, scrape the squash to release the spaghetti-like strands.

Drain in a mesh sieve to extract excess moisture.

Serve with your favorite pasta sauce!

I decided to pair a rich-tasting but light homemade Alfredo sauce with the slightly crunchy squash “noodles”. This thick & creamy white sauce is a fantastic accompaniment to the spaghetti squash, but feel free to adorn the squash with any pasta sauce.

Would this dish fool an unsuspecting “squash-phobe” that (s)he was eating pasta? No. Because it’s not pasta.

Might said “squash-phobe” end up inhaling the whole bowl of creamy, comforting, rich-tasting Spaghetti Squash Alfredo? There’s a good chance. Because it is surprisingly delicious!

Spaghetti Squash Alfredo

serves 2 as a side dish, or 1 as a main course

Ingredients

• 1 small spaghetti squash
• 1/2 Tbsp butter
• 1 small shallot, minced
• 1 large clove garlic, minced
• 1/2 Tbsp flour
• 1/2 cup milk (I used organic 1%)
• 1 oz (2 Tbsp) neufchatel 1/3-less-fat cream cheese
• 2 Tbsp freshly grated Parmesan cheese
• Kosher salt and freshly ground black pepper, to taste

Estimated Nutrition Facts per Serving:

• Calories: 400 calories
• Protein: 10 grams
• Carbohydrates: 20 grams
• Dietary Fiber: 2 grams
• Total Fat: 30 grams
• Saturated Fat: 18 grams
• Cholesterol: 100 milligrams
• Sodium: 450 milligrams
• Potassium: 350 milligrams

These estimates are based on typical ingredients used in a Spaghetti Squash Alfredo recipe. For precise nutritional information, it’s recommended to use a nutritional calculator or app with the specific brands and quantities of ingredients you use when preparing the dish.

Directions

1. Preheat oven to 400°F. Pierce squash in several places with a sharp knife. Place in a foil-lined baked pan, and bake until soft, about 1 hour.
2. Remove squash from the oven. Carefully cut squash in half lengthwise, and let cool for about 10 minutes or so.
3. Remove the seeds and pulp from the squash and discard. With a fork, scrape the squash flesh to release the spaghetti-like strands. Place the squash strands into a fine mesh strainer over the sink while you make the alfredo sauce (you want to drain out the excess moisture, otherwise the water in the squash will dilute and thin out the sauce).
4. In a small saucepan, melt the butter over medium heat. Add the shallot and saute until soft, about 2 minutes. Add in the garlic and saute for 30 seconds, until fragrant. Add in the flour and whisk it into the butter for 30 seconds, or until the mixture is well-combined and foamy.
5. Pour in the milk, whisking constantly until the mixture thickens, about 1 minute. Remove pan from the heat and whisk in the neufchatel and Parmesan cheeses until the sauce is thick and smooth.
6. Season to taste with salt and pepper.
7. Transfer drained squash to a bowl (or bowls). Top spaghetti squash with alfredo sauce.

Hanukkah commences with tonight’s sunset, and I wanted to make a traditional dessert to commemorate my Jewish heritage on my dad’s side of the family.

Every time we’d visit my paternal grandparents in Riverdale, NY, my grandma would make a trip to a bakery on Arthur Avenue for chocolate babka and rugelach. This marks my first foray into making the classic cookies, and I figured I’d document the process – with my trusty iPhone, of course – to share with you.

Here we go!

I’d say Ina’s recipe is a winner! I used 1/3-less-fat neufchatel instead of full-fat cream cheese… but don’t get me wrong, these cookies are anything but light. Apricot jam, raisins, walnuts, and cinnamon sugar are rolled into the barely sweet buttery dough, resulting in a rich and flaky cookie.

Although not every cookie is picture-perfect, I’m pretty happy with how my first batch of rugelach turned out.

Ingredients For the Dough

• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 8 oz (2 sticks) unsalted butter, cold and cubed
• 8 oz cream cheese, cold and cubed
• 1/4 cup granulated sugar
• 1 teaspoon pure vanilla extract

Ingredients For the Filling

• 1/2 cup granulated sugar
• 1 tablespoon ground cinnamon
• 1 cup chopped nuts (pecans, walnuts, or almonds work well)
• 1/2 cup raisins or currants
• 1/2 cup apricot jam or preserves
• 1/2 cup mini chocolate chips (optional)

Ingredients For Topping

• 1 egg beaten with 1 tablespoon of water (for egg wash)
• Granulated sugar for sprinkling

Estimated Nutrition Per Serving

• Calories: 150 calories per rugelach
• Total Fat: 10g per rugelach
• Saturated Fat: 5g per rugelach
• Cholesterol: 25mg per rugelach
• Sodium: 70mg per rugelach
• Total Carbohydrates: 15g per rugelach
• Dietary Fiber: 1g per rugelach
• Sugars: 7g per rugelach
• Protein: 2g per rugelach

These nutritional values are based on a general estimate and may vary based on the specific ingredients and quantities used in your preparation. It’s always a good idea to consult specific product labels and consult with a registered dietitian for precise nutritional information, especially if you have specific dietary requirements or restrictions. Enjoy your rugelach!

Instructions

1. Make the Dough:

• In a food processor, combine the flour and salt.
• Add the cold, cubed butter and cream cheese.
• Pulse until the mixture resembles coarse crumbs.
• Add the sugar and vanilla extract. Pulse until the dough comes together.
• Divide the dough into 4 equal parts, shape each into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour or until firm.

2. Prepare the Filling:

• In a small bowl, mix together the granulated sugar and ground cinnamon.
• In another bowl, combine the chopped nuts, raisins or currants, and mini chocolate chips if using.

3. Assemble the Rugelach:

• Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
• Take one disk of dough out of the refrigerator and roll it into a 1/8-inch thick circle on a floured surface.
• Spread 2 tablespoons of apricot jam evenly over the dough.
• Sprinkle 1/4 of the cinnamon-sugar mixture over the jam.
• Sprinkle 1/4 of the nut and raisin mixture (and chocolate chips if using) over the jam.
• Cut the dough into 8 wedges, like a pizza.
• Roll each wedge from the wide end to the point to form a crescent.
• Place the rugelach on the prepared baking sheets.
• Repeat this process with the remaining dough.

4. Bake:

• Brush the rugelach with the egg wash and sprinkle with granulated sugar.
• Bake in the preheated oven for 20-25 minutes, or until golden brown.
• Remove from the oven and let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

5. Enjoy!

• Once the rugelach have cooled, serve and enjoy these delightful treats.

Ina Garten’s Rugelach recipe via Instagram brings the warmth and comfort of homemade pastries straight to your kitchen. Whether you enjoy them with a cup of tea or as a sweet ending to a festive meal, these rugelach are sure to become a cherished part of your baking repertoire. Thanks to the Barefoot Contessa for sharing this wonderful recipe with her Instagram followers!

So, roll up your sleeves, preheat that oven, and let’s get baking! Your homemade Ina Garten-inspired rugelach are bound to be a hit with family and friends.

Happy Hanukkah!

On this first day of December, I thought it appropriate to post a recipe for steaming hot, comforting, nutrient-packed stew. As you can probably surmise, I’m not typically a meat-and-potatoes kind of girl; but these ingredients become more appealing to me as the hours of daylight wane and the temperature drops.

I don’t often prepare red meat, and thus appreciate a recipe that calls for a straightforward cooking technique. This stew requires only a simple sear to lock in the meaty juices, followed by a slow-cook in a flavorful broth.  I also rarely eat red meat, so a recipe with a higher ratio of vegetables to meat is right up my alley. If you follow a vegetarian or vegan diet, simply eliminate the bacon & beef, and replace the beef stock with vegetable broth.

As is true with most homemade soups and stews, this one-pot meal is reaches new gustatory heights when reheated as leftovers. The vegetables absorb even more liquid while resting in the fridge overnight, which results in an extra thick stew the next day. Now this is a meal I can sink my teeth into!

Ingredients

• 3 slices center-cut bacon, cut into 1/2-inch pieces
• 2 1/2 lbs boneless chuck roast, trimmed of excess fat and cut into 1-inch pieces (after trimming, you will have closer to 1 3/4 – 2 lbs meat)
• extra virgin olive oil, if needed
• 1 cup chopped onion (about 1 medium)
• 2 garlic cloves, minced
• 3 Tbsp all-purpose flour
• 1 (12 ounce) bottle brown ale (I used Harpoon)
• 2 cups low-sodium beef stock, divided
• 2 Tbsp Dijon mustard
• 1 tsp Kosher salt
• 1 tsp dried thyme
• 1/2 tsp freshly ground black pepper
• 1 bay leaf
• 1 1/2 cups chopped red potato
• 1 1/2 cups chopped sweet potato
• 2 cups sliced carrot
• 2 cups sliced parsnip

Estimated Nutrition Per Serving (1/6th of the recipe):

• Calories: 350 kcal
• Protein: About 30g
• Carbohydrates: Around 25g
• Dietary Fiber: 5g
• Sugars: About 4g
• Total Fat: Around 14g
• Saturated Fat: 5g
• Cholesterol: About 90mg
• Sodium: 800mg
• Potassium: Around 850mg

Please note that these nutritional values are approximate and can vary based on factors such as specific ingredients used and portion sizes.

Directions

1. Cook bacon in a large Dutch oven over medium-high heat until crisp, stirring occasionally. Remove bacon from pan using a slotted spoon, allow to drain on paper towel.
2. Add the beef to the bacon drippings and cook until browned on all sides, 3-5 minutes. Remove beef from pan.
3. Add onion to pan and saute until slightly soft, about 4 minutes. Stir in the minced garlic and saute for 1 minute. If the pan dries out, add in a bit of olive oil.  Stir in flour and cook for 2 minutes, stirring constantly. Pour in the beer, scraping bottom of pan to loosen browned bits.
4. Add in cooked bacon, seared beef, 1 cup broth, and all of the ingredients from mustard through bay leaf. Bring to a boil, cover, and reduce heat. Simmer for 1 hour.
5. Add in the red potato, sweet potato, carrot, parsnip, and remaining 1 cup beef broth. Cover and cook for 1 to 1 1/2  hours, or until meat and vegetables are tender.

For Mother’s Day, John put together a gorgeous potted herb garden for me; and with all of the rain we’ve been getting here in MA, the plants are growing at lightening speed. The cilantro plant in particular proliferated while we were on vacation last week, so I needed to use a few handfuls in a recipe to reign it in a bit.

Pesto came to mind… so pesto it was!

We had a bag of unsalted pistachios on hand, and since the unsalted variety isn’t nearly as delicious to eat by hand as the salted, that was my nut of choice for the pesto. I also had half of an avocado leftover from my lunch, so I decided to toss that in for creamy consistency and rich flavor.

Lime juice maintains the vibrant green hue and lends a hint of fresh tartness, and grated Parmesan adds a necessary salty kick.

If you’ve been hesitant to try a pesto recipe that calls for ingredients other than the typical basil and pine nuts, here’s a great opportunity to branch out a bit!

Ingredients (1 small jar)

• 1 packed cup cilantro leaves
• 1/3 cup shelled unsalted pistachios
• 1/3 cup freshly grated Parmesan cheese
• flesh from 1/2 ripe medium-sized avocado
• 2 Tbsp freshly squeezed lime juice (from about 1 lime)
• 1/3 cup extra virgin olive oil (plus more if you prefer a thinner consistency)
• kosher salt, to taste

Estimated Nutrition per Serving (1/2 cup of pesto):

• Calories:250 calories
• Protein: About 6 grams
• Carbohydrates: Around 10 grams
• Dietary Fiber: 4 grams
• Sugars: 1 gram
• Fat: About 23 grams
• Saturated Fat:4 grams
• Cholesterol: Around 6 milligrams
• Sodium: 150 milligrams

Please keep in mind that these nutritional values are estimates and can vary based on factors such as ingredient brands and portion sizes. It’s always a good idea to calculate precise nutritional information based on the specific ingredients you use if you have dietary concerns or restrictions.

Instructions

Place the cilantro and shelled pistachios in the bowl of a food processor fitted with the steel blade; process until finely minced and combined.

Add in the Parmesan, avocado, and lime juice; process until fully combined.

With the processor running, stream olive oil in through the feed tube until incorporated and desired consistency is reached.

Salt to taste.

Yep, another avocado & cilantro recipe. Our cilantro plant is out of control! If you have recipes featuring cilantro, please provide links in the comment section ;).

My in-laws brought fresh lobsters up for Father’s Day, half of which we steamed, the other half of which we grilled. There were A LOT of leftovers, and my mother-in-law and sister-in-law were nice enough to painstakingly remove the succulent meat from their shells so we could easily incorporate it into another meal.

As New Englanders, the go-to recipe for fresh lobster meat is – of course – lobstah rolls (notice the use of the Boston accent here). I went Maine-style with a creamy base; but subbed in creamy Greek yogurt for some of the fat-laden mayo. For a new flavor twist, I tossed in some lime juice, chopped avocado, and cilantro. This variation isn’t for everyone, but it is a tasty twist on a classic that we loved!

Ingredients For the Lobster Filling

• 1 1/2 pounds (680g) cooked lobster meat, roughly chopped
• 1/2 cup mayonnaise
• 2 tablespoons fresh lime juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup chopped fresh cilantro
• 2 green onions, thinly sliced

Ingredients For the Avocado Spread

• 2 ripe avocados
• 1 clove garlic, minced
• 1 tablespoon fresh lime juice
• Salt and pepper to taste

Ingredients For Assembling

• 4 New England-style split-top hot dog buns
• 2 tablespoons unsalted butter, melted
• 1 cup shredded lettuce
• Extra cilantro and lime wedges for garnish

Estimated Nutrition Per Serving:

• Calories: 450 calories per serving
• Total Fat: 30g
• Saturated Fat: 6g
• Cholesterol: 110mg
• Sodium: 800mg
• Total Carbohydrates: 20g
• Dietary Fiber: 5g
• Sugars: 3g
• Protein: 30g

Please note that these nutritional values are estimates and can vary based on the specific brands and quantities of ingredients used. It’s always a good idea to use a nutrition calculator or consult with a registered dietitian for precise nutritional information, especially if you have dietary restrictions or specific health concerns.

Instructions

1. Prepare the Lobster Filling:

In a mixing bowl, combine the mayonnaise, fresh lime juice, salt, and black pepper. Stir until well mixed.

Add the chopped lobster meat, chopped cilantro, and sliced green onions to the mayo mixture. Gently fold everything together until the lobster meat is evenly coated. Set aside.

2. Make the Avocado Spread:

Cut the avocados in half, remove the pits, and scoop the flesh into a bowl.

Mash the avocado with a fork until smooth.

Stir in the minced garlic, lime juice, salt, and pepper. Mix until all ingredients are well combined.

3. Toast the Buns:

Preheat a griddle or a large skillet over medium heat.

Brush the insides of the hot dog buns with melted butter.

Place the buns, buttered side down, on the griddle and cook until they are lightly toasted and golden brown. This should take about 2-3 minutes.

4. Assemble the Rolls:

Spread a generous spoonful of the avocado mixture on each toasted bun.

Next, add a layer of shredded lettuce on top of the avocado spread.

Finally, spoon the lobster filling onto the lettuce, dividing it evenly among the four rolls.

5. Garnish and Serve:

Garnish each lobster roll with extra cilantro leaves and a lime wedge.

Serve immediately with your favorite side dishes, such as coleslaw or potato salad.

Enjoy your Avocado & Cilantro Lobster Rolls while they are fresh and full of flavor!

These lobster rolls are a delicious fusion of classic and contemporary flavors that are sure to be a hit at your next gathering. Whether you’re by the sea or simply craving a taste of summer, this recipe will transport your taste buds to a coastal paradise.