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Mac and Cheese Chile Rellenos Recipe from Stuffed: The Ultimate Comfort Food Cookbook

January 23, 2014 by Renee

Dan Whalen, dubbed the mad scientist of all things comfort food and the man behind the wildly popular blog, The Food In My Beard ,released his debut book, Stuffed: The Ultimate Comfort Food Cookbook this month.  It is unlike any comfort food recipe collection I have come across.  This book features recipes for pumped up comfort foods that have all have been stuffed and transformed into new and different, and ultimately better, versions of their former selves.

I’ve teamed up with several bloggers on a Book Recipe Tour for Stuffed: The Ultimate Comfort Food Cookbook to recreate one of the ultimate stuffed recipes found in the book. Be sure to keep an eye out for the other blogs below to find a fabulous version of a stuffed recipe from now through mid- February.

The book is divided into 5 main chapters, split up by what is being stuffed- Stuffed Breads, Stuffed Pasta and Rice, Stuffed Veggies and Fruit, Stuffed Meats, and Stuffed Sweets. Some of the mouthwatering 112 recipes include Lobster Stuffed Fried Mac and Cheese Balls, Cheeseburger Ravioli Burger, Chicken Tikka Masala Ravioli, Cheesesteak Stuffed Soft Pretzel Calzones, Lamb Vindaloo Stuffed Onions, Avocado Eclairs, and a Giant Peanut Butter Cup.

Each recipe features a heat number and pig-out number. The pig-out number is a fun measure for your “stuffed” gluttony (vs. a calorie counter!) and the  heat number tells you just how hot the peppers and spices are- so you can prepare for what you can handle. There are fun photos throughout along with clear instructions for each recipe.

Tonight we made the Mac and Cheese Chile Rellenos. Traditionally, rellenos are stuffed with cheese, but Dan thought to actually stuff them with Mac and Cheese for this brilliant twist on an old favorite. They were just the right amount of heat combined with gooey cheesy goodness and I could see these being very addictive! Serve these up at your next party with a pint of beer and you’ll have some happy guests! I’d make more than this recipe calls for and slice in half so everyone can see the filling.  They are a bit time consuming, but each step makes the end result well worth the effort!

5.0 from 1 reviews
Mac and Cheese Chile Rellenos Recipe from Stuffed: The Ultimate Comfort Food Cookbook
 
Print
Makes: 8 stuffed peppers Heat: 5.5 Pig-Out Scale: 7.9
Author: Dan Whalen
Ingredients
Mac and Cheese
  • 2 slices bacon
  • 1 clove garlic
  • ¼ cup (35 g) pickled nacho jalapenos
  • 1 tomato
  • 1 tablespoon (15 ml) olive oil
  • 1 small onion, diced
  • 2 cherry peppers, diced
  • ½ pound (225 g) elbow macaroni
  • 2 tablespoons (28 g) butter
  • 1 ½ tablespoons (21 g) flour
  • 1 ½ cups (355 ml) milk
  • ½ teaspoon mustard powder
  • 5 ounces (140 g) Cheddar cheese
  • 5 ounces (140 g) Monterey Jack cheese
  • Vegetable oil
  • Salt
Peppers
  • 8 poblano peppers
  • 2 cups (240 g) flour
  • 2 cups (230 g) breadcrumbs
  • 3 eggs, beaten
Method
  1. Make the Mac and Cheese: Bring a pot of salted water to a boil over high heat. Chop the bacon into ½-inch (1.3-cm) squares. Mince the garlic. Roughly chop the jalapeños and tomatoes.
  2. In a Dutch oven with just a splash of olive oil, cook the bacon until crispy, about 7 minutes, and remove it from the pot. Let drain on paper towels. In the remaining bacon fat, cook the onion and peppers for about 5 minutes, until they start to brown. While the veggies cook, be sure to continually scrape the bottom of the pot to keep the browned bits incorporated with the food and not stuck to the pot. This would be a good time to get your pasta cooking. Add the minced garlic and butter to the onions and peppers and cook for about 2 minutes, until the butter is melted. Mix in the flour and cook, stirring often, until the roux is slightly darkened in color, about 3 minutes. Pour in the milk, whisking until smooth, and bring to a light simmer. Remove from the heat and stir in the mustard powder. Strain the pasta and put it directly into the milk mixture. Slowly add the cheeses and stir well until melted. Add the tomatoes, bacon and jalapeños and stir. Cool the pasta down to at least room temperature before stuffing the peppers.
  3. Prepare the Peppers: Turn your broiler to high heat and position the oven rack right below it. Lightly oil and salt the poblano peppers and place them on a sheet pan. Broil on all sides until the skin is lightly charred and blistered. Put the peppers into a large bowl, cover with plastic wrap and let sit for 15 minutes. Meanwhile, set up your breading station by putting the flour, breadcrumbs and beaten eggs into 3 separate shallow bowls. Take the poblanos out of the bowl and gently peel them. Remove the tops and scrape the insides out with a fork.
  4. Stuff It!: Stuff the peppers with the cooled pasta mixture. We want extra breading on the peppers to help hold them together, so we are going to do a triple layer. Start by coating the pepper in the flour and shaking the excess off. Then dip it into the egg and again let the excess drip off. Repeat these steps in the flour and the egg 2 more times. Finally, coat very well in the breadcrumbs.
  5. Cook It: Shallow-fry the peppers in 1 inch (2.5 cm) of vegetable oil to brown on all sides.
Notes
Recipe from Stuffed: The Ultimate Comfort Food Cookbook by Dan Whalen, Page Street Publishing; August 2013, Printed with permission.
3.2.1275

 

Mac and Cheese Chile Rellenos-6485

Click the cover or the title to get your copy of Stuffed: The Ultimate Comfort Food Cookbook today!

Stuffed Book

Be sure to check out some of the other recipes and blogs on this deliciously Stuffed tour-

January:

22  http://www.mangotomato.com/– Tuna Nicoise Stuffed Olives

24  http://www.realthekitchenandbeyond.com/ – Fried Dough Mozzarella Bites

27 http://www.macheesmo.com –  Cheeseburger Slider Steamed Bun

28  http://megan-deliciousdishings.blogspot.com/ – Meatball Wellington

29  http://gigglesgobblesandgulps.com  – Mac and Cheese Chile Rellenos

30  http://pastrychefonline.com – Cuban Empanada

31 http://www.cravingsofalunatic.com – Cheeseburger Ravioli Burger

February:

3  http://soufflebombay.blogspot.com – Giant Peanut Butter Cup

4  http://asianinamericamag.com – Korean Burritos

5  http://www.karenskitchenstories.com – Chorizo Kale and Chicken Stuffed Poblanos

6 http://www.confessionsofachocoholic.com – Cherry Pie Stuffed Chocolate Cake

7 http://girlinthelittleredkitchen.com – Chicken Pretzington

17 http://www.thisamericanbite.com/ – Caprese Summer Rolls

 

Disclosure: I was asked to join the blog tour and recreate a recipe from Dan Whalen’s book and will receive a review copy for my efforts. All thoughts and opinions are my own. This post also contains links to my Amazon store- so if you purchase the book through my site, I’ll also make a little something from the sale and will be forever thankful!

 

Filed Under: Eat, Kitchen Sink, Appetizers, Cookbooks Tagged With: Chile, Cookbook Review, Dan Whalen, Mac and Cheese, Rellenos, Stuffed

Crispy Sriracha Chicken Wings- Tasty Bites for the Big Game Recipe Round-Up

January 12, 2014 by Renee

The Big Game is fast approaching and while I am in it for the commercials, everyone else seems more interested in the actual football.  But one thing we all agree upon is the food.

1. There must be lots. And 2. There must be wings.

I love chicken wings. Buffalo, BBQ, Tandoori, Jerk, Hot, Sweet, Spicy, Sour, Baked, Fried or Grilled.  There are just so many different ways to make them! One of my favorite ways though is this Crispy Sriracha Chicken Wings recipe. The wings get a nice crunch from the Panko bread crumbs and the sauce gives it a serious, sweet and spicy heat. They’ll be a sure fire win for your game day menu!

We use 3 tablespoons of Sriracha for medium heat- but sometimes we’ll go up to 5 tablespoons if we want it really, firey hot. In that case, we’ll be sure to serve them with something cool like a cucumber yogurt sauce to tame the flame! Your best bet is to start with 3 tablespoons and taste as you go along. You can always add more depending on your heat resistance!

Today, we are bringing 14 game day recipes to you via a virtual tailgating party. Check out the recipes below and be sure to visit our Game Day Pinterest Board for even more Tasty Bites for the Big Game.

Crispy Sriracha Chicken Wings for the Big Game-6057

 

5.0 from 2 reviews
Crispy Sriracha Chicken Wings- Tasty Bites for the Big Game Recipe Round-Up
 
Print
Author: Renee
Ingredients
For the Sauce:
  • ½ cup rice wine vinegar
  • ½ cup sugar
  • 2 tablespoons fish sauce
  • ⅔ cup mirin
  • ¾ cup Sake/white wine
  • 2 cloves garlic, minced
  • 1 teaspoon dried crushed chili flakes
  • 3 tablespoons Sriracha hot sauce
  • 1 ½ tablespoons cornstarch, dissolved in 3 tablespoons water
  • 2 tablespoons honey
  • Juice of 1 lime
For the Chicken:
  • 3lbs chicken wings, tips removed and divided into 2-3 dozen wing pieces
  • ½ cup rice flour
  • ½ cup Panko bread crumbs
  • ½ cup cornstarch
  • 2 eggs, beaten
  • ½ cup milk
  • Oil for frying, about 2" for a large, deep skillet
Method
For the Sauce:
  1. In a large saucepan, over medium high heat, add the rice wine vinegar, sugar, fish sauce, Mirin, Sake/wine, garlic, chili flakes, Sriracha and honey and bring to a rolling boil. Taste and adjust the seasonings to your likening.
  2. Reduce heat to low and simmer for 5-6 minutes.
  3. Add the cornstarch-water mixture to the pot and stir until the sauce thickens. Remove from heat and let cool. Squeeze in the lime juice and mix to incorporate. Set aside until ready to use.
For the Chicken:
  1. Create your breading station by adding the dry ingredients into one bowl and the eggs and milk into another bowl.
  2. Dip the wings into the egg and milk bowl then into the dry ingredients. Coat to cover.
  3. Set all the coated pieces of chicken on a large plate and let stand in the refrigerator for 15-20 minutes.
  4. Heat the oil in a large, deep skillet to 350 degrees F or until a droplet of water causes it to splatter.
  5. Add a few pieces of the chicken at a time to the hot oil being careful not to splatter yourself! Don’t overcrowd the pan. Cook the chicken until golden brown on both sides. Remove to a plate lined with a paper towel to drain. Repeat until all the chicken is cooked.
  6. In a large bowl add the cooked chicken and drizzle some sauce over the top to coat. You may not have to use all of the sauce, so coat with as much as you would like. Give the chicken in the bowl a quick toss around in the sauce and serve with the additional sauce on the side.
  7. If you are making them really hot, be sure to serve with a cool dip to tame the flame!
3.2.1275

 



Filed Under: Eat, Appetizers Tagged With: Big Game, Chicken wings, Recipe, Sriracha

Cardamom Goat Cheese Phyllo Triangles with Spiced Maple Yogurt Sauce

November 26, 2013 by Renee

Cardamon Cheese TrianglesHere’s one from the archives that would make a great addition to your Thanksgiving dinner appetizer menu. These sweet, spicy and delightfully delicious bites are the epitome of Fall and Winter. While they are baking, your home will fill with the warming scent of cardamom.  They are really easy to make and you might want to make a double or triple batch depending on how many guests you have.

 

Cardamom Goat Cheese Phyllo Triangles with Spiced Maple Yogurt Sauce
 
Print
Prep time
10 mins
Cook time
30 mins
Total time
40 mins
 
Cardamom Goat Cheese Phyllo Triangles with a Spiced Maple Yogurt Sauce Makes 12 Triangles
Author: Renee
Serves: 6
Ingredients
Filling:
  • 6 oz. goat cheese, softened
  • 1 tbs. honey
  • 1 ½  tsp. ground cardamom
  • 6 Sheets of phyllo dough
  • ½ stick butter, melted
Sauce:
  • 1 cup Greek yogurt, vanilla flavored
  • 1 tbs. maple syrup
  • 1 tsp. pumpkin pie spice
  • 3 slices of bacon (or Morningstar Farms Breakfast Strips*)
Method
  1. Preheat the oven to 350 degrees.
  2. In a small bowl, combine the goat cheese, the honey and the cardamom until well blended. Set aside.
  3. Arrange the bacon in a frying pan and cook until crispy. Crumble or cut into bits. Set aside.
  4. Brush each sheet of phyllo dough with the melted butter and layer together. Brush the top layer with butter and cut the phyllo into three strips and again into four squares.  Add a dollop of the cream cheese mixture onto the phyllo square and fold into triangles pinching the edges to seal shut.  Brush each finished triangle with butter.
  5. Place triangles onto a baking sheet and bake for 15- 20 minutes until golden brown.  Cool on a baking rack.
  6. In a small bowl, combine the yogurt, maple syrup and the pumpkin pie spice.
  7. To serve, spread a spoonful of the yogurt sauce on the bottom of a plate, arrange the phyllo triangles and sprinkle with the crumbled bacon.
  8. * For those who refrain from Pork.
3.2.1275

Filed Under: Eat, Appetizers Tagged With: Appetizer, Cardamom, Goat Cheese, Maple, NaBloPoMo

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Totally forgot to post the cut of my soap here. It Totally forgot to post the cut of my soap here. Its been very busy and I’m like a whirling dervish in all different directions. On the food front we made some favorites-Chicken Marbella that sustained us for a week and also a Corned Beef and Cabbage dish because it is March after all. But it was good to have the comfort foods we love and old standards as they provide the most contentment when it’s chaos everywhere else. Regular work and then some wholesale orders and getting the line poured for our Spring/Summer scents. And helping others with a few website issues. And kids. Thankfully, it seems to all be under control now and I’m really happy to be busy. All good things! 

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Braised short ribs with polenta. Sunday dinner is Braised short ribs with polenta. Sunday dinner is served. #polenta #shortribs #dinner #delicious
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