Udder Chaos - All about Cheese!

Dear Cheese,
We love you so very, very much and could not imagine living without you. You make even the most bland and boring meal tasty.  You are so varied and come in so many textures and tastes that you compliment everything from eggs to pasta to steak and everything in between.  You complete us.
Love,
Vanessa and Andrea

Habenero Heat Mac and Cheese
Developed, Tested and Finalized by: Vanessa Madigan


Um, so have I mentioned that I'm a comfort food person? Yep, I'm all about it, and whats more comforting than a big bowl of gooey mac and cheese (besides mashed potatoes!)? Now, I'm not talking about the kind in the blue box, although there is a place for that too.  I'm talking about homemade, creamy, cheesy goodness that makes you feel all warm and fuzzy inside, that's the stuff were going to make today!  When I was small all I wanted was for my mom to make the blue box stuff and she never would.  I would beg, "pleeeease mom make macaroni and cheese for us!" She would agree and each time it would be homemade and wonderful, but, none the less disappointing for this 7 year old. All I wanted was the stuff in that blue box like my friends families had.  I was spoiled to have a great cook as a mother and now as a grown woman I appreciate all of the love and carefully chosen ingredients that my mother put into that "disappointing" mac and cheese. Today as a treat for myself I make that same mac and cheese or variations of it to help satisfy my comfort food cravings and I always smile, happy that my mom never gave in and made the stuff from the blue box.
I usually make a bechamel when I make macaroni and cheese, but decided to try something different this time and it turned out great.  This recipe is simple and quick and makes a great weeknight dinner.




Ingredients:
4 oz. Cheddar Cheese
12 oz. Queso Fresco
1/2 Cup Sour Cream
1 to 2 Cups Half and Half or Milk
9 oz Chorizo
16 oz. Macaroni Noodles
1  7 oz can roasted Green Chilies
1 Habenero Pepper
2 Serrano Peppers
3 Green Onions
6-8 Tomatillos
1 Lime

Directions:

• Chop and seed the Habenero (use gloves if necessary and wash you hand immediately following) and the Serrano and place in a bowl.
• Chop the Tomatillos and 2 of the green onions and add to the pepper mixture.  Mix in the can of roasted Green Chiles and the juice of 1/2 of the lime.  Set aside.
• Place Chorizo in fry pan over medium high heat, stirring to break apart and cooking thoroughly.  Once the Chorizo is cooked, add your chili pepper and tomatillo mixture to the pan with the Chorizo.  Stir mixture until well blended and allow to cook for 5-10 minutes until the tomatillos are soft and the mixture is bubbly.
• When mixture is cooked and bubbly strain off any excessive grease from the mixture (I do this using a fine colander)
• In a medium size stock pot, cook macaroni in boiling water until al dente. Drain and put back in pot.
• Add Chorizo mixture into pasta and toss until all macaroni noodles are coated.
• Add sour cream and fold into the macaroni, slowly add the Queso Fresco stirring continuously. When the queso fresco and the sour cream are mixed thoroughly very slowly add the cheddar cheese.  Stir continuously to avoid clumping.
• Once the cheese is melted you can begin slowly adding the half and half, you can substitute milk if you wish.  Continue adding the milk and stirring over medium high heat until the macaroni and cheese mix is creamy. If necessary add additional milk.
• When macaroni is creamy and hot it is ready to serve!

Cheesey Polenta with Pancetta
Developed, Tested and Finalized by: Andrea Madigan-Wilken


Cheese knows no boundaries. It is a fundamental, ancient food whose creator(s) remain nameless. It's inception pre-dating recorded history. Born out of the necessity to preserve their dairy, early versions were primitive and unrefined. Yet whoever it's author or it's reason for being, I am forever grateful. Like fine wine, cheeses are so unique and transparent, you can taste the environment it came from. Without cheese, protein would rarely pass my lips voluntarily. I have nothing against meat and the like, but when faced with the choice between cheese and bread or steak and potatoes, the latter always comes in a distant second. From Goat Cheese to Gorgonzola, Brie to Cheddar, all are deserving of "edible nobility".

Ingredients:
4 1/2 Cups Water
4 1/2 Cups Chicken Stock
1/2 Tbs. Salt
2 1/2 Cups Polenta or Yellow Cornmeal
1 3/4 Cups Freshly Grated Parmesen
1 1/2 Cups Whole Milk (room temperature)
10 Tbs. Unsalted Butter (cut into 1/2 in. pieces at room temperature)
1/2 Cup Crumbled Pancetta (drained and crisp)
Freshly Ground Black Pepper

Directions:

• Bring the water/stock to a boil in a large heavy pot
• Add salt
• Gradually whisk in cornmeal. 1/4 cup at a time, ensuring a smooth finish
• Reduce heat to low and cook, stirring often, until mixture thickens and cornmeal is tender. 15 to 20 min.
• Remove pot from heat
• Slowly add milk, butter and cheese until each is well incorporated
• Fold in crumbled pancetta
• Season with salt and pepper to taste
• Serve warm as a side dish or a satisfying breakfast alternative. Enjoy!

Tea Party Turmoil - Tea Recipes

It is difficult these days to open a magazine, flip on the television or walk a mall without seeing images of cool iced tea, reading about the newest designer teashop or hearing the benefits of tea in your diet. So, today we will incorporate the terrific flavor of tea and maybe even some of the health benefits into our meals.




Foil Wrapped Tea Infused Halibut
Developed, Tested and Finalized by: Andrea Madigan

After water, tea is the most widely consumed beverage in the world. Tea is famously beneficial to your health and overall quality of life. Why are there are so few recipes that use this celebrated ingredient? I don't know the answer, but I'm throwing it out there in the hopes that someone more knowledgeable in Tea will enlighten me. Until then I can only imagine the rationale used when neglecting such an extraordinary eatable. So start experimenting with teas in your favorite recipes as I have done here. The seemingly endless selection of teas to choose from guarantees you will find the perfect fit for your next culinary concoction. Enjoy!

Ingredients:

4 5 oz Halibut Fillets

1 Cup Chopped Tomatoes

1/2 Cup Chopped Scallions

6 Sprigs Fresh Thyme (de-stemmed)

1 Tbs. Lemon Pepper

1 1/2 Tbs. Mrs. Dash

Green or Roobios Tea

 

 

Directions:

• Preheat oven to 425*
• Brew 1 cup strong tea and transfer to a bowl to cool.
• Once cool, add lemon pepper, Mrs. Dash, salt and thyme
• Stir well to combine. Set aside
• Place one fillet on a lightly greased piece of foil, then taking the edges of the foil create a "cup" around the fillet. Suitable for containing liquid during cooking. Repeat with each fillet.
• Pour equal amounts of "tea marinade" over each foil wrapped fillet.
• Top each with tomatoes and scallions.
• Transfer packets to a cookie sheet and place them in the refrigerator 15-30 min.
• Then directly transfer the cookie sheet with all of your fillet foil packets to the oven and bake 5-10 min or until fish is BARELY translucent and cooked through.
• Serve alongside rice and/or salad.

Grilled Green Tea Volcanic Chicken

Developed, Tested and Finalized by: Vanessa Madigan


Tea is an everyday commodity in my home.  My fiance drinks it from morning until night and we find ourselves with boxes and boxes of it every time we go to the market (and by market I mean Costco, so the boxes are no joke!).  We have tried every kind of designer tea to good old Lipton.  Tea has a way of making unusual situations a little more relaxed and a little more civilized.  When traveling in Egypt I was immersed in a land that was very foreign, the language, food and customs were all new to me.  However, when we all sat down to enjoy tea together it was like being at home we laughed, chatted and relaxed.  Tea time was magic. Tea is everywhere, on every continent and seems to touch every family. I have been looking forward to this challenge as I am happy to find new uses for the oodles of tea filling my pantry.  So, this is what I came up with and it was awesome. The chicken is tender, juicy, spicy and tangy. If you like Indian flavors and a bit of heat you will surely like this!

 Ingredients:

4 Boneless, Skinless Chicken Breasts
For Marinade:

6 Green Tea Sachets

4 Cups Water

2 Tsp. Honey, I used local Orange Blossom

4 Jalapenos Sliced

Juice of ½ Lemon

For Rub:

1 Tbs. Chili Powder

1 Tbs. Curry Powder

1 Tbs. Black Pepper

1 Tbs. Paprika

1 Tsp Garam Masala

11/2 Tsp. Salt

1 Tsp Green Tea Leaves, crushed or ground.

Directions:

• Score Chicken
• Brew 4 sachets of Green Tea in 4 cups of water, when tea is steeped sufficiently, remove tea bags and allow tea to come to room temperature.
• Once tea has cooled, add the honey, jalapenos and lemon juice.
• Score your chicken breasts and place in tea mixture to marinate.  Marinate chicken for 4 to 6 hours.
• While chicken is marinating, you can mix your spices for your rub.  In a small bowl mix the Chili Powder, Curry Powder, Black Pepper, Paprika, Cumin, Garam Masala, Salt and Ground Tea.
• After chicken has marinated remove and set on a plate.
• Coat Chicken with spice rub and let set for 20 minutes to 1/2 hour.
• Preheat grill pan or outdoor grill.  Place chicken on grill and grill on each side for approximately 8 minutes.  Cooking time will vary based upon the thickness of your chicken. When chicken is fully cooked remove from grill.
• Serve with warm pita or naan and a cool cucumber salad, delish!

The Hoedown Throwdown - Cowboy Cookin'

Well, this one's in our blood. Our family on Mom's side were Nebraska cattle ranchers and are the inspiration for so much of what we do and how we live.  The Rocking R is in our soul.  Cowboys and Cowgirls work hard from early until late and they need a good, hearty supper to give them the strength and nourishment to get up and do it all again the following day. This week we are digging in and embracing our heritage with a little bit of Cowboy Cookin'!
Lets kick it all off with a bit of cowboy wisdom, "Always drink upstream from the herd". Yup, that's some darn good advice!

Shredded Brisket with BBQ Sauce
Originated, Thoroughly Tested and Finalized by: Vanessa Madigan

Well Howdy, around our house we are meat eaters and we always have some kind of roast or brisket in the fridge.  As much as I am an animal rights weirdo, I can't seem to stay away from beef.  So, I try to find local, grass fed, free range beef as often as possible.  It may cost a bit more, but the taste is amazing and it helps your local ranchers which is super important.  I love this recipe because you can use a variety of cuts including roast or brisket, you may just need to vary the cooking time. Oh, and bonus... you can use the pulled beef without the sauce for a delicious burrito filling!



Ingredients:
5 Lbs. Beef Brisket, cut into 1 1/2 inch cubes.
1 1/2 tsp salt
1 Tbs pepper
1 Tsp dry mustard
1 Tsp paprika
1 Tsp chili powder
1 medium onion chopped
2 jalapenos chopped
2 green bell peppers chopped
4 Tbs Olive Oil
3 14 oz. cans of beef stock
For BBQ Sauce:
1/2 cup vinegar (apple cider vinegar works well)
1 cup tomato Ketchup
1 6 oz can tomato paste
2 Tbs Tabasco Sauce
2 Tbs prepared horseradish
1/4 Tbs pepper
1 Tbs cayenne pepper
1 Tbs dry mustard
2 Tbs brown sugar
1 tsp salt
This is a vinegar based sauce and is quite tangy.  Please feel free to substitute your favorite style of BBQ sauce in its place.


Directions:

• Season cubed beef with the salt, pepper, dry mustard, paprika and chili powder.
• Heat the Olive oil in a large dutch oven or stock pot, when oil is hot add seasoned brisket and brown on all sides.
• Add the chopped onion, jalapeno and bell pepper and cook until onions are slightly translucent.
• Add the beef stock to the pot and bring to a simmer.
• Once the pot is simmering cover with lid and cook until meat is tender, about 2 hours.
• While your brisket is simmering you can make your BBQ sauce!
• Combine all BBQ sauce ingredients (vinegar, ketchup, horseradish, pepper, cayenne, mustard, sugar and salt) in a sauce pan, heat over low heat stirring constantly until sugar is dissolved and all ingredients are mixed well.  Remove from heat and set aside.
• When the meat is tender, remove from pot and place in a baking dish, definitely scoop up all of the yummy onion and peppers as well!  Using two forks split the brisket apart, shredding it.
• Add your homemade BBQ sauce and toss together coating the pulled brisket. 
• Serve on your favorite fresh bread or bun or just enjoy it all by itself!
• P.S. this recipe is even better topped with some crunchy and tangy coleslaw!

Cowboy Beans
Originated, Thoroughly Tested and Finalized by: Andrea Madigan-Wilken

Cowboy Cuisine and Ranch Fare are Just a couple of examples of how western food has moseyed its way off the ranch and into the city slickers kitchen.If you can, imagine waking up everyday before sunrise. Working the ranch and tending to the crops (no weekends or holidays to lift your spirits) only to return home after sun down, dog tired. What is keeping this overworked man still so grateful for another day of labor on the land? He is surrounded by Good Cooking. I thought "cowboy cooking" consisted of things like hard tack and stale bread. On the contrary, these frontiersman require hearty, well seasoned meals to keep them happy and productive. One of these classic ranch style favorites is Cowboy Beans. This recipe will satisfy even the most ravenous of hunger pangs you can roundup, whether on the farm or at the office.

Ingredients:

 1 lb. Ground Beef

1/2 lb. Bacon

1 onion (chopped)

24 oz. Baked Beans

15 oz. Pinto Beans

15 oz. Kidney Beans

1 1/2 cups Ketchup

3/4 cup Light Brown Sugar

1 Tbsp. Vinegar

1 Tbsp.Dry Mustard

1 1/2 Tsp. Chili Powder

14 oz. Crushed Tomatoes

Salt and Pepper

1 1/2 Cups Shredded Cheddar Cheese

Sour Cream (optional)

Directions:

• Preheat oven to 350*
• Brown and drain ground beef (set aside)
• Chop bacon into bite sized pieces, add the bacon to your skillet and cook until golden and crispy.
• Remove bacon from skillet and set aside.
• Leaving 2 tablespoons of the bacon grease in the pan
• Saute onions in remaining bacon drippings until onions become soft and translucent.
• Add meat and bacon to onion and stir well
• Add all of the beans to meat mixture and stir until incorporated
• Transfer meat/bean to a large cast iron casserole or frying pan
• In a med. bowl combine remaining ingredients to make sauce
• Pour sauce over top of beans and ground beef mixture
• Cover loosely with foil
• Bake for 1 hour or until cooked through and bubbly
• After 50 min. remove cowboy beans from the oven
• Discard foil then evenly sprinkle cheese over top
• Return to oven for 5-10 min. until cheese is melted.
• Serve alongside corn read. Enjoy!

The Easter and Passover Encounter

This week we are going to give you a taste of our upcoming April holidays.  These holidays are important for Religious Observance as well as making memories and building traditions. Passover begins April 6th at Sundown and Easter is celebrated Sunday April 8th.  We each celebrate differently, Passover being a very important Holiday in Vanessa's home and Easter being celebrated at Andrea's. We hope you enjoy our additions to your Holiday feasts!





Easter Quiche

Originated, Thoroughly Tested and Finalized by: Andrea Madigan-Wilken

When I think of "Easter Foodie Memories" my first thoughts are of chocolate bunnies, jelly beans and marshmallows, but that is the "sugar-holic" in me that has always been my faithful side-kick. But, I digress.  The second rush of edible memories consist of ham, dyed eggs, veggie and cheese plates, asparagus with hollandaise and cheesy potatoes. How harmonious the house felt, full of family and laughter, while I watched mom effortlessly compose the same mouth-watering Easter dinner that she had prepared yearly since marrying my dad in '65.  I wanted to create a simple recipe that would embody my mom's delight in dishing our holiday traditions as well as the flavors and smells that they invariably deliver.   With that in mind, my experimentation resulted in the Easter Quiche.  I hope this recipe delights your family just as it has mine.  Enjoy!

Ingredients:

3 oz. chopped, cooked ham

1 cup finely chopped broccoli

1 med. tomato chopped

1 1/2 cups White cheddar cheese

1/2 cup Gruyere cheese

3 eggs

1 1/4 cups heavy whipping cream

Salt and pepper to taste

1 store bought pie crust

Directions:

• Preheat oven to 375 degrees.
• Prepare pie crust according to its directions. Allow the crust to cool prior to adding the egg mixture.
• In large bowl combine whipping cream, eggs, salt and pepper. Whisk well.
• Add ham, broccoli, tomatoes and cheeses. Stir gently to incorporate.
• Slowly pour filling into cooled pie crust, leaving 1/4 inch at the top to allow the quiche to puff up while baking.
• Bake at 375* for appox. 30-35 min. or until puffed up and a knife inserted in the center comes out clean.
• Let cool slightly before slicing. Enjoy!

Mediterranean Style Chicken and Olives for Passover
Developed, tested and finalized by: Vanessa Madigan

I really cant explain how much Passover means to me.  It was the first Holiday that was my own.  It was the first Holiday that I was able to have people come to my home and celebrate.  I have hosted a Seder every year for the last 15 years, it was always and continues to be so exceptionally inspiring and personal.  So, here is the weird part. I'm not Jewish.  Frankly, I think that is irrelevant and if you disagree gosh darn that's just too bad.   I am in love with the symbolism in the meal and the Seder plate, of the message of redemption from slavery and the reading of the haggadah. The Seder renews my spirit.  Below is a meal that I make pretty much every, single passover.  It is always a hit at the Seder, but, is so easy and healthy that it may become a part of your year round repertoire! 



Ingredients:
6 Boneless Skinless Chicken Breasts
4 Tablespoons  extra virgin olive oil
3 cloves of garlic, crushed
1 medium onion finely chopped
1 10 oz jar of Green Olives.
Juice of one Lemon
2 Tablespoons Greek Seasoning
2 28 oz cans of chopped tomatoes.
Salt and Pepper

Directions:

• Preheat oven to 375 degrees.
• Mix 3 tablespoons of the Olive Oil and the Lemon Juice with crushed Garlic, set aside.
• Season Chicken Breasts with Salt, Pepper and Greek Seasoning. Place seasoned Chicken Breasts in Baking dish and drizzle with the olive oil and garlic mixture.  Gently turn chicken in dish to cat in the mixture.  Let set at room temperature for 20 to 30 minutes to marinade in the mixture.
• Pour remaining 1 tablespoon of Olive Oil into a skillet or lg. saute pan and saute onions until tender and translucent add crushed tomatoes and olives. Season with salt and pepper to taste and simmer on low until sauce has thickened a bit. Pour or spoon tomato and olive sauce over chicken.
• Place baking dish with Chicken in the preheated oven and bake for 55 minutes to an hour.
• When Chicken is cooked, remove from oven and serve. 

Serves 6.