DinnerTool

Tailgating at Home

2010-10-01T15:20:00Z

It's football season -- something that my family is BIG into!

My brother-in-law is a huge Jets fan; me, I grew up a Giants fan thanks to my dad! Whatever team you root for, one thing is for sure -- there is always food involved and lots of eating. Sometimes, it can even be like day-long eating. If you can't actually be at the game, tailgating at home can be just as fun, especially if you have family and friends over to watch it!

There are always the staple tailgate foods of chips, dips, wings, nachos, burgers and dogs. One thing I like to make for at-home tailgates are stuffed breads. They are so great because you can put almost anything in them. You can really get creative. They can be as simple as pepperoni and cheese to a Philly cheesesteak stuffed bread. Another great thing about stuffing breads is that I can go to the local bakery and buy the dough ready to go, which is a huge timesaver! So, really, all I need to do is decide what is going to go into it, which can be a great use for leftover foods! Here is my recipe for stuffed bread with chicken, peppers, onions and mozzarella:

Stuffed Bread with Chicken, Peppers, Onions and Mozzarella

3 chicken breasts cooked and sliced
2 small red peppers, sliced
1 large onion, sliced
1T oregano (or basil)
1T granulated garlic
¼ c canola oil
2 cups mozzarella, grated

In a sauté pan add oil. Get hot, add peppers and onion. Cook for about 5 minutes. Add oregano, garlic and salt and pepper. Let cook until soft about 8 minutes. Let cool. Roll out dough on floured board. Should be about ¼ inch thick and about 2 feet long and wide. Lay chicken on dough, next pepper sand onions and then the cheese. Roll up ½ way and tuck ends in and continue to rollup. Place on a foiled lightly grease sheet pan.

Brush top of bread with oil and sprinkle with any spice you like.Bake in a 400 degree preheated oven for about 40 minutes.

Happy Tailgating. GO TEAM GO!

Find recipes for Ariane's Bread with Chicken, Peppers, Onions and Mozzarella and add it to your meal planner.

Healthy, Omega-3 Rich Meal for Your Family!

2010-09-23T13:00:00Z

Omega-3s. We've heard about them. We know they are good for us. We know we need them in our diet. Where do they come from? And how do we make them work in our daily dinners? I hope to answer some of these questions for you.

Omega-3s are important for neurological function. This is why it is so important that our children get them in their diets. Some foods that are high in omega-3s include salmon (and other oily fish like sardines and mackerel), grass-fed beef or pork, flaxseeds and flaxseed oil, pumpkin seeds, canola oil, and Omega-3 eggs, laid by hens that are fed healthier diets which results in eggs containing omega-3 fatty acids. Now, let's put together a dinner using some of these important foods.

The following meal -- seared, grass-fed pork tenderloin, roasted butternut squash with toasted walnuts and arugula salad with flaxseeds, toasted walnuts and dried cranberries in a flaxseed oil vinaigrette -- serves 4-6 people.

Seared Grass Fed Pork Tenderloin
3 pork tenderloins (grass-fed about 8-10oz)
2T canola oil
salt and pepper

Season pork. Get a pan smoking hot, place pork in pan and sear for about 4 minutes on each side. Pork should be about 160 degrees.

Roasted Butternut Squash with Toasted Walnuts
2 butternut squash (about medium in size)
1/2 stick smart balance omega 3 butter (melted)
2 T brown sugar
2 T canola oil
1 cup walnuts
salt and pepper

Peel and remove seeds form butternut squash. Cut into large dices about an inch. Toss with brown sugar, melted butter and canola oil. Season with salt and pepper. Roast in 325 degree oven on baking sheet for about 45 minutes or until tender. Add walnuts the last 15 minutes. This way they will toast. Serve hot!

Arugula Salad with Flaxseeds, Toasted Walnuts and Dried Cranberries in a Flaxseed Oil Vinaigrette
4 cups arugula (washed)
1/4 cup flaxseeds
1/2 cup pumpkin seeds
1/2 cup dried cranberries
1/4 cup white balsamic vinegar
1/2 cup flaxseed oil
2 tsp honey
salt and pepper

Mix the first four ingredients together. In a bowl, add the vinegar, honey, salt and pepper, and slowly whisk in oil.
There you have a delicious dinner that is filled with omega-3s. You and your kids are smarter already! Enjoy!

Find recipes for Ariane's Seared, Grass-Fed Pork Tenderloin, Roasted Butternut Squash with Toasted Walnuts and Arugula Salad with Flaxseeds, Toasted Walnuts and Dried Cranberries in a Flaxseed Oil Vinaigrette and add them to your meal planner.

Quick School Night Meal: Potato-Crusted Salmon

2010-09-07T17:26:11Z

School is right around the corner. I know in some parts of the country, it is already in session. I always find myself forgetting what the "routine" is, and then remembering that I need to have dinner on the table in a sort of scheduled timely fashion. Having some go to recipes is always helpful. I find salmon is a great dish to make -- it's both quick and healthy. I realize that our kids don't always like what we give them, but I think the recipe I am going to give you, they may really enjoy it.

Potato Crusted Salmon
4 6-8oz salmon filets
2 potatoes, boiled and skin removed (these can even be left over baked potatoes)
Salt and pepper
¼ cup canola oil

In a food processor add potatoes and pulse to small pieces. Season with salt and pepper In a sauté pan add oil. Let get hot. Season salmon with salt and pepper.

Place in pan and cook on one side for 3 minutes. Turn off heat. Place on a sheet pan. Gently crust salmon with potato. Place in a preheated oven (400 degrees) for about 6 minutes.
In the sauté pan that you seared salmon remove oil and add 1 tablespoon butter, some chopped garlic and green beans. Let cook for about 4 minutes. Add 2 tablespoons of soy sauce. Cook another 3 minutes. This is a nice addition to the salmon.

Enjoy.

Click here to add Ariane's potato crusted salmon recipe to your meal planner.

Hearty Seafood Chowder

2010-08-23T17:59:00Z

Dinner doesn't always have to be a huge meal where you find yourself cooking for hours. I am going to give you a recipe for a seafood chowder that is hearty. Add a small salad and some crusty French bread or sour dough and you have a meal. The recipe below calls for scallops; however, you can use clams, monkfish, crab, or whatever fish you like. It all works and it is all delicious. Make a double batch because it's even better the next day!!

Seafood Chowder
2 pounds bay scallops
1 onion medium dice
3 stalks celery medium dice
2 potatoes peel, medium dice
2 T picked fresh thyme
1 c bacon medium dice
1/2 c flour
2 T butter
4 c chicken stock
2 c heavy cream
2 bay leaves
Salt and pepper

In a large soup pot, add bacon. Render out. Add butter. Add onion, celery, potatoes. Sweat out for about 5 minutes. Add thyme and season with salt and pepper. Add bay leaves and scallops. Mix in flour and slowly add chicken stock. Cook out for about 3 minutes. Add cream. Let cook for about 30 minutes simmering. Season one more time.

Enjoy!

Click here to add Ariane's seafood chowder recipe to your meal planner.

Roast Chicken, Zucchini and Summer Corn (Plus, Leftovers for the Week!)

2010-08-04T16:00:00Z

Recently I had the opportunity to be a guest chef on LX New York. I worked with co-hosts Jane and Janice to create a quick and delicious dinner of whole roasted chicken, roasted zucchini and boiled summer New Jersey corn. From this main dish and two sides, we showed you some of the quick and easy leftover possibilities, including corn chowder and chicken salad, to keep your family eating for the rest of the week!

Besides having dinner for the whole week, these options save you both time and money -- only one trip to the grocery store is necessary, and you'll save money buying a single set of ingredients for multiple dishes. Learn how to make these two simple dinners from leftovers; I know your family will love them!

By removing chicken from the bones of your 2-3 pound roasted chicken and adding a few key ingredients, you can have a great chicken salad ready for your family in no time! Here's the chicken salad recipe, as well as one for my corn chowder.

Check out the video clip!

Picnics Made Easy, Fun and Stress-Free!

2010-07-19T20:00:00Z

Summer picnics are a great way to get the family outside in a different environment for a dinner that is light and cool for those warm summer nights.

Having some really great gourmet cheese shops and specialty shops to choose from are a good source of many different prepared items that you can turn into a great meal. We have a bunch of them here in Essex County, New Jersey -- Italian shops, produce markets, cheese shops, bakeries and chocolate shops! With all of these resources, you can create a picnic meal quickly and effortlessly.

I think a great grilled steak, sliced on a fresh baguette with some local tomatoes, arugula and mustard vinaigrette is yummy. You can make this portable by creating the sandwich, then cutting and wrapping each individually to have one for everyone. I think it's always nice to give everyone their own sandwich already wrapped up in paper...

Add to this a really nice cheese, some fresh berries and crackers -- even buy some chips for the kids. Also try out a quick, warm pasta salad to add to this picnic meal.

Feel free to add whatever fresh and local ingredients are at the market. Use lots of herbs, as well as a quality, extra virgin olive oil, which I find always brightens up a pasta dish. And of course, add in some kind of goody from either the bakery or the chocolate shop.

Going on a summer picnic can be effortless and really so much fun for the family. Be sure to grab a big blanket to lie on the ground, and maybe a ball to kick around. The night will be filled with quality family time, and something I bet the kids will remember and cherish!

While most of these picnic eats can be purchased from local shops, and cooking is at a minimum, ensure that your steak tastes great by whipping up this quick steak marinade:

Ariane's Quick Steak Marinade

1\2 cup Worcestershire sauce
1\2 cup soy sauce
2 tablespoons of chopped garlic
2 tablespoons of chopped fresh basil
2 tablespoons of chopped fresh thyme
Season with salt and pepper

Combine ingredients and season with salt and pepper.
Marinate one flank or London broil steak (approximately 2 to 3 pounds) overnight or for at least one hour.
Grill steak for approximately 15 minutes or to likeness.

Enjoy!

Click here to add Ariane's Quick Steak Marinade recipe to your meal planner

Ariane's Southwestern Stuffed Burger with Summer Corn Salsa

2010-07-07T18:02:57Z

There's nothing better than a great poolside dinner after spending the whole day sitting poolside and relaxing in the sun. It doesn't matter if it's by your own pool, a community pool, or at a friend's house with a pool. I know this since my mom has added a beautiful pool to her yard recently. We didn't have this treat growing up, but now I spend many hot days cooling off there.

Making a simple, easy dinner poolside to end your day is fun and relaxing and what's more classic than a great burger? I am going to give you a delicious twist on a classic burger: a southwestern stuffed burger, topped with summer corn salsa!! YUMMY!!!

Ariane's Southwestern Stuffed Burger with Summer Corn Salsa
2 lbs ground beef
8 oz Monterey Jack Cheese (or pepper jack for that little extra kick), grated
4-6 burger rolls
Salt and pepper
1 onion small dice
1 jalapeño small dice
3 ears corn, grilled and kernels removed from cob
1 tomato small dice (seeds removed)
1 T fresh cilantro chopped
2 limes juiced

Separate beef into 4- 6 oz balls. Using your hands, form beef balls into a patty shape. Create a hole in the center of the patty and stuff 2 oz of cheese into meat, then close meat over the cheese and form into patty with the cheese completely enclosed in the beef.

Season patties with salt and pepper and grill until burgers have reached the doneness you desire. About 10- 15 minutes.

In a bowl add the onion, jalapeno, corn, tomato, cilantro, and lime juice. Stir until mixed. Season with salt and pepper to taste and spoon salsa onto your burger atop the bun.

Another small tip is to find a great bun for your burger!! It will really make a difference.

Enjoy.

Have a wonderful summer everybody!!!!
Ariane

Click here to add Ariane's Southwestern Stuffed Burger with Summer Corn Salsa recipe to your meal planner

Ariane's Fresh & Healthy Summer Pesto

2010-06-20T05:05:19Z

Summer, summer ,summertime. We all want to feel good, look great, and eat better and in the warmer months it's easier to eat right. I think it's because the fruits, vegetables are so abundant and juicy...I can't resist!! During the summer, our lives tend to be a little less hectic, maybe it's because the kinds are out of school and we aren't running around getting them to school, rehearsals, and practices.

There are times that I am crazy busy in the warmer months, business gets busy (which is a great thing) so I wanted to share a healthy dish that is quick and delicious. My husband, Michael, surprised the family with a homemade basil pesto pasta dinner that we went crazy over. The basil was grown right in our own garden (it is rich in antioxidants), he added a really nice olive oil (which is high in omegas), garlic, and parmesan. If he can do it you can do it!!

Ariane's Fresh & Healthy Basil Pesto
2c fresh basil picked from stem
4 cloves of garlic
1 c olive oil
1/2c parmesan
¼ cup pine nuts toasted (optional)

Place everything into a food processor and pulse until smooth.
Season with salt.
Toss with your favorite pasta.
Serve cold or hot.

Enjoy!!

Click here to add Ariane's pesto recipe to your meal planner

Grilled Asian Chicken with Ginger Cilantro Rice

2010-06-01T19:42:38Z

The weather is warm. The sun is shining brighter. You can just feel that school is almost over for the kids. It's the perfect time to prepare a grilled meal and eat outside on the deck. Try my recipe for Grilled Asian Chicken with Ginger Cilantro Rice. It's one of my favorites for when the weather starts getting warmer. This recipe is simple with a nice twist: adding some Asian spices and ingredients is easy and always tastes great.

Grilled Asian Chicken with Ginger Cilantro Rice
6-8 chicken breasts (trimmed of any fat)
¼ c soy sauce
1 T fresh ginger chopped
1 T garlic chopped
1 T sesame oil
¼ c honey

1 bunch scallions (trimmed and washed)
1 cup shiitake mushrooms (stems removed)

Mix soy sauce, ginger, garlic, sesame oil and honey all together in a large bowl. Add the chicken breasts and let sit for at least 30 minutes (you can even let the chicken marinate over night).

Set the grill to high and grill chicken for 5 minutes on each side.

Brush scallions and shitakes with a little of the marinade or just with some oil and grill for about 3-4 minutes. Season with salt and pepper.

For the rice:

1 cup long grain rice
3 T butter
1 piece of ginger in long slices (you will discard these after the rice is cooked)
1 small onion, diced
1 ½ c chicken stock, vegetable stock or water
1 cup cilantro, picked and roughly chopped
1 T seasoned rice wine vinegar

In a pot over medium heat melt butter add onion. Sweat until onions are tender and then add ginger and rice. Season with salt and white pepper. Add stock. Cover and cook for about 15- 18 minutes or until all liquid is absorbed. Remove and discard the ginger from the rice. Finish by stirring in the rice wine vinegar.

Serve with the Grilled Asian Chicken and enjoy!

Add these recipes to your DinnerTool Meal Plan!
Click here for the Grilled Asian Chicken recipe
Click here for the Ginger Cilantro Rice recipe

Summer Salads!!

2010-05-17T12:50:48Z

Summer is my most favorite season because everything is soooo abundant! The fruits and vegetables are just wonderful, gardens and farmers markets are flourishing! It's so rewarding even watching my own (or I should say my husband's) garden grow. He has the green thumb, but I am definitely involved. He grows it and I cook it!

My summer salad recipe will follow but I just wanted to give you a few tips to consider when preparing salads.

* When shopping always choose what looks best - the freshest and most local produce available.

*It's always nice to add some kind of crunch to your salad. Nuts, chowmein noodles, bacon bits crumbled, pumpkin seeds, sunflower seeds, croutons or tortilla chips to name a few.

*Prepare your salad in your mixing bowl and then transfer it into a pretty bowl to make for nice presentation.

* Adding leftover meat, chicken, fish can transform your salad into a meal.

*Have fun with it become the chef I know you are. Sometimes an added touch like fresh herbs or a bottled vinaigrette is an easy way to make it your own.

So go crazy with summer salads... healthy and always delicious!

Grilled Shrimp, Tomato and Corn Salad, with Cilantro Lime Vinaigrette

20 Peeled and deveined shrimp (16-20 count)
3 Beefsteak tomatoes, halved
3 ears of corn, picked, chopped
½ cup lime juice
1 cup cilantro picked
1 cup olive oil
2 Shallots, fine dice
1 Jalapeño, small dice
Salt and pepper

For the vinaigrette:
In a blender add cilantro, lime, shallot, jalapeño. Slowly add in oil, then season with salt and pepper to taste.

Fire up the grill to medium high heat

Put the shrimp in a bowl and mix in 3 tablespoons of the vinaigrette. Let sit for 20 minutes and grill the shrimp- about 4 minutes. Set aside.

Season the tomatoes with salt, pepper and a drizzle of olive oil, then cook them on the grill. You're looking for a nice char. Let cool. Cut into 4 pieces each.

Repeat the same process on the corn. Let cool. Slice the kernels from cob. Mix tomatoes and corn together and dress with some vinaigrette. Add the shrimp. Season with more salt and pepper if necessary.

And as always, Enjoy!

Farro Ragu with Sweet Potato and Chickpea Salad with Artichokes, Morels and Spring Onions

2010-04-26T18:22:08Z

Spring is in the air, I think I have ants in my pants when I hear I can have fresh artichokes and spring peas, that the asparagus is abundant, and mushrooms are flourishing from the ground. I know that it is menu changing-time. Happily I am figuring out what will be CulinAriane's spring menu. Rabbit? Lamb? What fish is coming from the sea??

However, this blog is for our vegetarians.

My closest friend is a vegetarian and I call her a veggie. She used to eat 'meat' several years ago but that only consisted of chicken, turkey or fish. Today she eats none. However, when I entertain and she is on the guest list, obviously, I have to stop and think what will she eat??

So for springtime I told her I would write a recipe for her. This is a ragu that is delicious with pasta, or on its own. It may be a little complex, but well worth it with farro, sweet potato, chickpea salad with artichokes, morels, and spring onions.

When it comes to recipes for vegetarians, it can seem complicated because you only think of vegetables; however blending together different vegetables and grains is what makes the great meal.

Grains
1 Cup Farro
2 Cups Water
2 Tb Minced Shallots
3 Sprigs Fresh Thyme
Salt to taste

There is a basic rule to cooking grains, 2 to 1 (2 cups of liquids to 1 cup of grain.) To enhance the flavor of a grain, (farro in this instance) toast it in a sauté pan on medium heat for one minute. Next, add 2 Tb of minced shallot and three sprigs of fresh thyme. After another minute add your cooking liquid. (Remember to always season your water or stock.) Cook until tender approximately 40 minutes.

Sweet Potato
1 Large Sweet Potatoes (about 2 cups when diced)
1/2 Cup Water
1/4 Cup Brown Sugar
1 tsp Cayenne
1 tsp Salt
1/2 tsp Pepper
2 oz. Butter

For the sweet potato, peel them and cut medium dice. In a mixing bowl combine 1/2 cup of water, ¼ c of brown sugar, 1 tsp cayenne, 1 tsp salt, ½ tsp pepper and 2oz butter. Toss the sweet potatoes in the mixture and spread out on a parchment papered sheet pan and roast at 325 degrees for 30-40 minutes, until tender.

Chickpeas Salad with Artichokes, Morels and Spring Onions
1 Can Chickpeas
2 Pounds of Artichokes (before cleaned)
1/4 Cup Morels (your favorite mushrooms)
1 Spring Onion
2T Olive Oil
1 tsp Fresh Thyme
Salt & Pepper To Taste

Chickpeas are usually easier from a can to avoid the long preparation from fresh peas.
Combine everything in a bowl and check for seasoning.

Place a large pot of salted water on to boil. Prepare the artichokes by cutting off the stems, all the way to the bulb, and the tops, about one fourth from the top, of each artichoke. Using scissors trim the tips of each leaf. Place the artichokes in the boiling water and cover. Cook for 30-40 minutes or until the leaves pull off easily. Remove the artichokes from the water and allow to cool. Remove the leaves and trim the chokes from the heart of each artichoke. Cut the hearts into quarter pieces and reserve.

Slice the morels into quarter inch slices and reserve.

In a sauté pan add 2T olive oil. Get hot, add sliced spring onions (if you cannot find spring onions Vidalia onion is fine). Add morels. Season with salt and pepper. Cook for about 3 minutes until morels soften. Add 1-teaspoon fresh thyme and artichokes combine this with the farro mixture. Season one more time if needed. You can serve with a simple salad. And indulge in this delightful CulinAriane vegetarian dish. Enjoy!

Roasted Boneless Leg of Lamb with Potatoes, Onions, Carrots, and Parsnips

2010-03-24T12:59:57Z

Spring has Sprung! Yeah!! I love when the weather starts getting warm, this means that the Easter Bunny will be here. And yet another reason to have family and friends over to cook a nice dinner! Easter is my holiday, meaning that this is when my family and friends come to my house. Growing up we always had baby lamb. Yes, the whole lamb. It is something my grandmother always cooked and being Italian, my grandfather always wanted a reminder of his childhood in Italy.

I love lamb. We don't eat it too often so this is always a nice treat.
I am going to share an easy recipe for leg of lamb and roasted potatoes, onions, carrots, and parsnips. I hope the smells in the kitchen make you want to make this a great holiday tradition.

Roasted Boneless Leg of Lamb with Potatoes, Onions, Carrots, and Parsnips

4 lb boneless leg of lamb (tied)
16 cloves of garlic
10 thyme sprigs
1 cup orange juice
½ cup olive oil
Salt and pepper
4 russet potatoes (cut in wedges)
1 onion (large dice)
4 carrots (peeled and cut into 2 inch pieces)
3 parsnips (peeled and cut into 2 inch pieces)
2 bay leaves

Take a small pairing knife and make about 12 small incisions in the leg of lamb, evenly spaced throughout the meat, stuff garlic and thyme in each small incision. Whatever garlic and thyme is left mix it with vegetables. Mix lemon juice and olive oil and pour over lamb and mix with vegetables. Season lamb with salt and pepper generously. Place lamb in large roasting pan and place vegetables all around.

Preheated oven to 450-degrees, place lamb in oven for 15 minutes then lower oven to 325 and cook lamb for another hour. Lamb should have an internal temperature of 140. Let rest for about 20 minutes then slice.

Enjoy! Happy Easter!

Ariane's Cheddar, Beef Shepherd's Pie

2010-03-10T15:05:14Z

Ahhhhh the luck of the Irish! St. Patrick's Day! Many of us kiss the Blarney Stone or wish on a four-leaf clover and of course eat corned beef and cabbage. I am not Irish but I do eat corned beef once a year on St. Patty's Day at my Dad's favorite tavern, Tierney's. They make some of the best corned beef I've ever had! I wanted to share with you a recipe that you can make at home that is different then corned beef, but one that still makes me think of St. Patrick's Day. You can make this delicious Cheddar Beef Shepherd's Pie at home and it'll make you think you are in Ireland. So on the 17th of March, enjoy the day, drink a green beer, eat some corned beef and do a little Irish jig.

Cheddar, Beef Shepherd's Pie
2 lb ground beef
2 lb potatoes (peeled and sliced 1 inch slices)
¼ cup olive oil
4 cloves garlic (smashed and chopped)
3 carrots (peeled and small diced)
1 onion (small dice)
1 celery root (peeled and small dice)
¼ cup tomato paste
1 cup whole milk
1 ½ cups cheddar cheese (grated)
Salt and pepper

In a pot place potatoes cover with water and season with salt. Cook until soft.
While the potatoes are cooking, in a sauce pot add oil, let the oil get hot and add in ground beef. Let cook, stirring often to break meat up. Add onions, celery root, carrots, and garlic, cook for about 5 minutes. Add tomato paste. Cook for another 3 minutes. Drain any of the extra fat off. Place meat mixture in a 13 x 9 baking dish. Drain cooked potatoes. With a potato masher add milk salt and pepper and cheese. Spread potato mixture on top off ground beef mixture and bake in 350-degree oven for about 30 minutes.

Enjoy.

Ariane's Seafood Risotto

2010-02-10T21:25:18Z

February reminds me of romance. I guess because Valentine's Day is on the 14th, but also because there is snowfalls with white fresh snow, winter getaways, skiing, and cozying up by the fire. Maybe I am crazy and no one else is feeling this but me, but I just feel that it's a time of year that it's easy to get close to the ones we love, no matter who it is. I feel that after all the hustle and bustle with the holidays and the new year rolling in that in February we all kind of take a deep breath and get the opportunity to slow down. Which I welcome.

So maybe now that you do get some extra time, you'll want to get a little more experimental with your cooking and try something that you have never tried before or maybe even try something that you said, "I love it, but I will never make it."

I have a dish that I think is not only romantic, but also takes time and love to prepare. Once it is finished, it not only will be so delicious but also so rewarding.

Now are you wondering what it is??

Risotto. We are going to make Seafood Risotto.

Ariane's Seafood Risotto

Serves 4

2 cups Arborio rice
2 quarts chicken stock (can use vegetable)
1 cup parmesan cheese
1 cup thyme
1 cup small shrimp, peeled and deveined
½ cup bay scallops
Salt and pepper to taste

Warm your stock in a sauce pot and set aside. In a large sauté pan over medium heat, add rice and lightly toast for 2-3 minutes. Slowly add ½ cup of warmed stock at a time. Stir and let the rice absorb the liquid before adding more. You will continue this for about 18 minutes or until rice gets al dente. Just a little bite. Add shrimp and scallops. Continue to cook for about another 3-5 minutes. Season with salt and pepper. Add thyme and cheese to the amount you like and serve immediately.

Enjoy!

Ariane's Chipotle Cheddar Macaroni and Cheese

2010-01-26T19:42:45Z

Well, I hope everyone's year has gotten started off on the right foot and that 2010 will be all you hoped it would be.

For me I have been traveling a lot. Which isn't a bad thing, it just keeps me so busy. My most recent trip was to Las Vegas: the glitz, the glamour, the showgirls, the casinos... it never stops in Vegas! And let me tell you neither did I.

I wasn't there too long, but it was nice to get home. I don't mind getting away every so often, but you know after a while you start missing the normality of living your life and having a comforting home cooked meal. I sure did. So that is why I am going to share with you an amazing macaroni and cheese that is easy and delicious and worlds away from that little blue box we are all used too.

I am using some chipotle cheddar as one of my cheeses, but you can use whatever cheeses you like.

Ariane's Chipotle Cheddar Macaroni and Cheese

1/2 stick butter
3T flour
2 cups milk
2 cups cream
1/2 cup parmesan cheese
1 cup gruyere cheese
1 cup sharp cheddar cheese
2 cups chipotle cheddar cheese
salt and pepper
1 lb elbow noodles, cooked aldente
1 cup Japanese bread crumb
1/4 c olive oil
1t fresh thyme, chopped

Preheat the oven to 325 degrees F.

In a large sauce pot melt butter over med-low heat. Stir in flour and let cook for about 2 minutes. Do not allow mixture to brown.

In a separate pot, combine milk and cream over high heat, stirring constantly. When milk is nice and hot turn off heat and slowly add milk to roux (butter and flour mixture). You need to do this slowly so you don't get lumps. Let that cook for about 5-8 minutes.

Add all your cheeses. Season with salt and pepper. Fold in your pasta.

In a small bowl mix bread crumb, thyme, olive oil, salt and pepper.

Place your macaroni and cheese into a baking dish and put bread crumbs evenly on top. Bake this for about 20- 25 minutes until nice and brown and bubbly in a 325 degree oven. Cheesy goodness.

Enjoy!