summer macaroni and cheese

1 ear fresh corn
1 medium red pepper, diced, about 2/3 cup
1 small zucchini
2 Tablespoons unsalted butter, divided
Butter or nonstick cooking spray
1 cup uncooked small elbow macaroni
1 Tablespoons flour
1 1/4 cups milk
1 cup grated sharp cheddar cheese
1/4 cup parmesan
1/4 cup goat cheese
1/4 teaspoon dry mustard

Preheat oven to 375°F Grease a quart baking dish with butter, oil or nonstick cooking spray and set aside. Remove the corn from the cob and place in a bowl. Add the diced red pepper. Slice the zucchini, creating four long strips with green and discarding the center of the zucchini. Dice the green strips and add to the other vegetables. Heat a large non-stick pan, add one tablespoon of butter and cook the vegetables until tender crisp, about 3 minutes. Set aside.



Cook macaroni in a large pot of boiling salted water until outside is cooked but center is still firm. Drain in colander and rinse under cold water; set aside. 

In saucepan over medium-high melt the remaining tablespoon of butter. Whisk in flour and cook for one minute. Over low heat whisk in the milk and stir until the sauce comes to a simmer and thickens. Remove from heat and whisk in the cheese and dry mustard. Stir in drained pasta and vegetables. Spread pasta mixture into the prepared baking dish. Bake uncovered for 25 to 30 minutes, or until golden on top and bubbling. Let stand for 10 minutes before serving.

macaroni & cheese tips

1. When it comes to macaroni and cheese, the more cheese the better. My rule of thumb is double the volume of cheese to uncooked macaroni. There is no such thing as too much cheese.

2. If you want to add a crunchy topping Panko bread crumbs are ideal, because they are crisp right out of the bag (or box).

3. Undercook your pasta. If you don’t, it will be overcooked by the time you finish baking it. Drain it well and rinse it with cool water or it will keep cooking while you are assembling your casserole.

4. A pinch of dry mustard adds intensity and makes cheddar cheese taste even sharper.

5. Two cheeses are better than one! Three cheeses are even better than two. Different cheeses add more complexity. In addition to the classic cheddar try parmesan, gruyere, goat cheese or even brie.

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Fresh Strawberry & Lime Tom Collins Cocktail Recipe

Memorial Day in the United States is just a week away and that can only mean one thing. That’s right, it’s grilling season! When I say “grilling”, I mean everything that comes along with it – backyard parties, kids running through the sprinklers, cocktails on the patio and long, warm summer evenings. That’s where this fresh take on a classic Tom Collins cocktail recipe comes into play.

To kick off the season, I’m pairing up with OXO, the fantastic company behind of at least half of the tools in my kitchen. Not only do I use their tools for everyday cooking andPortion Control for Weight Loss & Healthy Living, but I also re-designed my pantry forHow to: Organize Your Pantry. Well, it turns out that they have some equally awesome (read: functional, spiffy-looking and easy to use) cocktail tools.


Pictured: OXO Steel 7-Piece Barware Set

What better way to start off the backyard party season than with a cooling cocktail that highlights fresh fruit? A classic Tom Collins cocktail is a simple concoction of gin, simply syrup, lemon and club soda. Classic and perfect in every way.

However, this Tom Collins maker happened to have a heck of a lot of fresh strawberries sitting in her fridge. So, the classic cocktail got a little summertime makeover with a splash of an easy strawberry puree, slightly sweetened with agave nectar, and a squeeze of lime juice.

This cocktail is not overly sweet, nor is it overly berry-ish. If you’re hoping for a full-on hit of strawberry, reminiscent of a strawberry margarita, well…then I suggest making a margarita. But if you want something that’s subtly flavored, cold and perfectly refreshing, then this is your drink.

The recipe:

Place the strawberries and agave nectar in a blender, and puree until smooth.

Pictured: OXO’s citrus knife, included in the OXO Steel 7-Piece Barware Set

Using two Collins glasses, place a few ice cubes in each glass.

Pictured: OXO Steel Ice Bucket & Tongs Set

Divide the gin, lime juice and strawberry puree between the two glasses. Stir with a long spoon.

Pictured: Cocktail Mixing Spoon & Jigger, included in the OXO Steel 7-Piece Barware Set

Fill the glasses to the top with club soda. Stir again and garnish with lime wedges. Serve.

To stay updated on OXO’s newest tools and designs, follow them on Twitter and Facebook.

Other summertime cocktails:

Cookin’ Canuck’s Kicked-Up Avocado Margarita Recipe
Cookin’ Canuck’s Pink Grapefruit Greyhound Cocktail Recipe
Foodiecrush’s Hotel Inspired White Peach Sangria
The Boys Club’s The Rhubarb Sour
Inspired Taste’s Southside Cocktail

Fresh Strawberry & Lime Tom Collins Cocktail Recipe

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 2 cocktails

Serving Size: 1 cocktail

Calories per serving: 161 cal

Fat per serving: Total Fat 0.2g / Saturated Fat 0g

From the kitchen of Cookin Canuck. www.cookincanuck.com

Ingredients

• 10 oz. strawberries, hulled & quartered
• 1 tbsp agave nectar
• Ice cubes
• 3 oz. gin, divided
• 1/2 oz. fresh lime juice, divided
• Club soda
• Lime wedges, for garnish

Instructions

1. Place the strawberries and agave nectar in a blender, and puree until smooth.
2. Using two collins glasses, place a few ice cubes in each glass.
3. Divide the gin, lime juice and strawberry puree between the two glasses. Stir with a long spoon.
4. Fill the glasses to the top with club soda. Stir again and garnish with lime wedges. Serve.

Notes

Caloreis 161.2 / Total Fat 0.2g / Saturated Fat 0g / Cholesterol 0mg / Sodium 14.3mg / Total Carbohydrates 13.8g / Fiber 1.2g / Sugars 11.0g / Protein 0.4g / WW (Old Points) 3 / WW (Points+) 1

Disclaimer: The OXO tools pictured were provided to me free of charge. In addition, I was compensated for this post. All opinions are mine. What can I say? I love OXO products!

Source: http://www.cookincanuck.com/2013/05/fresh-strawberry-lime-tom-collins-cocktail-recipe/

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Mexican "Grilled" Corn - A Great Summer Side Dish

Summer is nearly here, and fresh corn on the cob will be beckoning us to enjoy its plump, sweet kernels. I love corn on the cob, and it wasn't until a year or two ago that I came to enjoy the splendor of corn fresh from the field. Madison Street Produce runs a farm stand just a hop-skip from our home, and their produce is picked fresh daily.

Madison Street's corn was a revelation! So delicate and sweet, with kernels that burst forth at the lightest touch. This was the complete opposite of corn that I grew up eating -- kind of tough kernels with moderate corn-fresh flavor. I dubbed Madison's corn, "crack from the field," not to be confused with "crack from the oven," aka, Momofuku Milk Bar's Crack Pie.

Evidently, I have some sort of crack fixation... :)

In any case, I want to share with you my Mexican  "grilled" corn, adapted from Cooks Illustrated's fantastic recipe. I use quotes around "grilled" because I cheated and used my stove to attain the char marks you see. I will say that it's worth it to grill the corn properly because my attempt to imbue some flavor through this method did not work. The stove-top treatment made it look grilled (kind of), but it didn't impart any of the wonderful smoky flavor you would get from the coals.

Dishy Goodness Mexican "Grilled" Corn
(adapted from Cooks Illustrated )

1/4 cup Vegenaise (feel free to substitute regular or light mayonnaise; we just like Vegenaise a lot more)
3 TB sour cream
3 TB minced fresh cilantro leaves
1 medium garlic clove, minced or pressed
1/2 tsp chili powder
1/4 tsp ground black pepper
1/4 tsp cayenne pepper (optional)
4 tsp juice from 1 lime
1 oz grated Cotija cheese (it's worth it to find this cheese instead of substituting something like Pecorino)
6 large ears of corn, husks and silk removed

Instructions
Cook corn per your favorite method - boiling water; microwave; etc. Just don't overcook it.
**EDIT: If you plan on grilling your corn, the directions are a little different. PM me at donna {at} dishygoodness {dot} com, and I can send you the recipe for either charcoal grilling or gas grilling. Just let me know which method you prefer. :) **

In a large bowl, combine Vegenaise, sour cream, cilantro, garlic, 1/4 teaspoon chili powder, black pepper, cayenne, lime juice and cheese. Check seasoning for desired flavor.

Place cooked corn directly over stove flame, turning regularly with tongs to achieve char marks. Remove to platter when done.

Add charred corn to mixture and toss to coat evenly. Serve immediately. I like to provide additional lime wedges with the corn.
+++

Source: http://www.dishygoodness.com/2010/05/mexican-grilled-corn-great-summer-side.html

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Summer cheese

Care for some cheese and wine? Definitely one of my favorite meals...!! I can have cheese and wine all year long but I love this summery plate with lighter and softer cheeses...leaving the strong cheddar and blue cheeses for Fall and Winter days. BTW you can get the vintage silver fork cheese markers {here}. 

Savourer..!!

On the plate: 
* PARMIGIANO REGGIANO {chisel off a few pieces, drizzle with raw honey}
* CHEVRE // SOFT GOAT’S MILK CHEESE {rolled in finely chopped lemon thyme, chives, pinch of rosemary and ground pepper}
* MANCHEGO // AGED SHEEP’S MILK {with a bit of apricot jam}
* BABY MOZZARELLA // FRESH COW’S MILK {with slow roasted yellow tomatoes, basil and balsamic reduction- keep reading for recipe}
* Marcona Almonds
* Fresh Grapes or Figs
* Crostinis
* Seeded Crackers


Here is the recipe: 

Roasted Cherry Tomatoes

Ingredients
* 1 pint cherry tomatoes, whether red or orange or yellow or a combination, stemmed
* 1/4 cup extra-virgin olive oil
* 1 tablespoon natural cane sugar or maple syrup
* 1/2 teaspoon fine-grain sea salt, plus more to taste

Directions
1. Preheat the oven to 350°F (176°C). Adjust the oven rack to the top third of the oven.
2. Slice the tomatoes in half and place them on a rimmed baking sheet.
3. In a small bowl, whisk together the olive oil, sugar or maple syrup, and a scant 1/2 teaspoon salt. Pour the mixture over the tomatoes and gently toss until well coated. Arrange the tomatoes in a single layer, cut-side up, and roast, without stirring, until the tomatoes shrink a bit and start to caramelize around the edges, 45 to 60 minutes.
4. Nibble the roasted cherry tomatoes straight off the baking sheet. Or, if you aren’t using them immediately, let them cool and then scrape them into a clean glass jar along with any olive oil that was left in the baking dish or sheet. The tomatoes will keep for about 1 week in the refrigerator.

Balsamic Reduction
Simmer balsamic vinegar until it reduces to 1/3 of its original volume. It will thicken even more as it cools. I suggest transferring it to some sort of glass vessel before it cools, as it is quite sticky.

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