Donnie’s Amazing Mac ‘N Cheese

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Donnie’s Amazing Mac ‘N Cheese

by Nanny Bubby

Thanksgiving sides always seem to find a place on our tables when they represent something special to a family. Whether it is a dish that represents our past and the ancestor’s original country of origin, or a side dish that was made by someone we love who is no longer with us. These sides fill our stomachs but most importantly they warm our hearts. This Mac ‘n Cheese recipe was Don Hamrick’s mothers favorite signature dish. Each time he makes it, the aromas, the visual of the dish, and the making of it brings her back, close to the family, and she lives on in their memories through this dish. Enjoy.

Total Time:

1 hour

Serves:

8

Ingredients

  • 1 lb. Penne Pasta
  • 2 ¼ c. milk you can use 2% if you prefer
  • 8 Tbsp. flour
  • 6 Tbsp. unsalted butter
  • 4 oz. mascarpone
  • 4 oz. parmesan
  • 8 oz. shredded sharp white cheddar
  • 8 oz. shredded sharp yellow cheddar for top
  • 2 tsp. Kosher salt
  • 1 Tbsp. black pepper
  • 1 tsp. nutmeg

Directions

  • Preheat oven to 350°.
  • Prepare pasta to directions on the box.
  • In separate 2 qt. pan melt butter on medium heat. Stir in flour and whisk constantly to blend with melted butter. When flour is completely included, slowly stir in the milk while whisking all the time. Make sure there are no clumps & everything is becoming silky smooth.
  • After milk is totally incorporated add the mascarpone, parmesan & white cheddar while stirring to maintain consistency. Reduce heat to low. Add black pepper & nutmeg. Stir for 2 more minutes then turn off heat.
  • Add drained pasta & stir to coat completely.
  • Empty pasta into 9 X 12 dish.
  • Use ½ of sharp cheddar to cover top & bake at 350° for 25 minutes.
  • When hot & bubbly pull out & cover the top with the remaining cheddar cheese then top broil for 2-3 minutes until it looks just right to you. Watch it closely as broil happens quickly!
  • Cool & enjoy!

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Copycat Fresh Pumpkin Scones

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Copycat Fresh Pumpkin Scones

by Nanny Bubby

Who doesn’t love the autumn in Las Vegas!  The HOT 115 degrees is gone, there is cool fresh air in the morning, and warm sun by afternoon.  If the weather was like this the other 10 months of the year we would have 20 million people living here by now.  Also, this time of year brings our favorite coffee house pumpkin scones.  This recipe is as close as I can get to duplicating them.  Enjoy!

Total Time:

1 hour

Serves:

6

Ingredients

  • 2 1/4 cups all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp fresh ground nutmeg
  • 1/4 tsp ground ginger
  • 1/8 tsp ground cloves
  • 1/4 cup packed light-brown sugar
  • 3 Tbsp granulated sugar
  • 1/2 cup unsalted butter cold and diced into 1/2-inch pieces
  • 1/2 cup fresh roasted pumpkin puree refrigerated
  • 3 1/2 Tbsp buttermilk
  • 1 large egg room temperature
  • 1 tsp vanilla extract
  • 1 Tbsp honey
  • 1 Tbsp half and half

For the Glaze

  • 1 cup powder sugar
  • 2 Tbsp. milk or half and half

For the Pumpkin Icing

  • 1 cup powder sugar
  • 2 Tbsp. milk or half and half
  • 1 ½ Tbsp. fresh pumpkin puree
  • 1/4 tsp ground cinnamon
  • 1/8 tsp fresh ground nutmeg
  • 1/8 tsp ground ginger
  • 1 Tbsp half and half

Directions

  • Pre-heat oven to 400 degrees.
  • Line a baking sheet with parchment paper or a silicone baking mat; set aside.
  • In a large bowl, combine flour, powder, soda, salt cinnamon, fresh nutmeg, ginger cloves and both sugars. Add cold butter, using your fingers to work the butter into the dry ingredients until it resembles coarse crumbs.
  • In a large glass measuring cup or another bowl, whisk together pumpkin puree, buttermilk, egg and vanilla, honey and half and half.
  • Pour mixture over dry ingredients and stir using a rubber spatula until a soft dough forms.
  • Working on a lightly floured surface, knead the dough 3-4 times until it comes together. Using a rolling pill, roll the dough into a 10- by 7-inch rectangle, about 1-inch thick. Using a large knife or a pizza cutter, cut the rectangle in half lengthwise, then cut into 2 even pieces crosswise, making four rectangles. Then cut each rectangle into two triangles, making 8 triangles.
  • Place scones onto prepared baking sheet. Place into oven and bake for 10-12 minutes, or until a tester inserted in the center comes out clean.
  • To make the glaze, combine confectioners’ sugar and milk. Whisk until smooth. If the glaze is too thick, add more milk as needed; set aside. To make the spiced glaze, combine confectioners’ sugar, cinnamon, cloves, ginger, nutmeg and milk and pumpkin puree. Whisk until smooth; set aside.
  • When the scones are done, cool for 10 minutes and spoon the glaze on each scone before drizzling with spiced glaze.
  • Allow glazes to set before serving.

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Homemade Pumpkin Puree

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Homemade Pumpkin Purée

by Nanny Bubby

When your first introduction to any food is from a can you immediately assume that it is just way too complicated to make it fresh by yourself. I love cooking with pumpkin because I love Thanksgiving, it is without question, my favorite holiday. However, I have never really liked the taste of canned pumpkin, but I used it anyways because I didn’t know there was an alternative. When I learned for the first time how truly easy roasting and pureeing my own fresh pie pumpkins was, it was an absolute GAME CHANGER! And, it is so easy, I am not sure why anyone would ever want canned pumpkin once you taste the difference. Enjoy!

Total Time:

45 minutes

Serves:

2

Ingredients

  • 2 2-3 lb. “pie” pumpkins or “sugar” pumpkins
  • 3 Tbsp. of avocado oil

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Roasted Vegetables

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Roasted Vegetables With Temecula Olive Oil (TOOC)

by Nanny Bubby

There are times I have thought that the flavored oils I buy from Temecula Olive Oil Company are for just finishing a recipe not actually roasting from the start. Yesterday I did over an hour interview with Thom Curry the owner and General Manager of TOOC and learned that roasting or deep frying with the flavored oils is a great way to begin any recipe. Joila!!! Below we begin again with his recommendation.

Total Time:

45 minutes

Serves:

4

Ingredients

  • 1 head purple cauliflower
  • 1 bunch heirloom carrots
  • 2 small bunches broccoli
  • 1 ½ Tbs. TOOC fresh jalapeno
  • 1 ½ Tbs. TOOC fresh lime olive oil
  • 1 Tbs. TOOC vanilla and fig balsamic vinegar
  • 1 tsp. Kosher salt
  • ½ tsp. black pepper

Directions

  • Heat the oven to 375°
  • Line a sheet pan with parchment paper.
  • Clean and chop vegetables into bite size pieces and place on sheet pan.
  • Drizzle vegetables with olive oils and vinegar, toss to coat, and then sprinkle with salt and pepper.
  • Roast for 25 minutes. Halfway through cooking, turn pan and toss vegetables.
  • Finish with a pinch of sea salt and some reserved fresh lime olive oil.

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Riced Cauliflower Vegetable Bowl

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Riced Cauliflower Vegetable Bowl

by Nanny Bubby

This recipe is beautiful, and it looks complex! Truth is that it is quite simple and leaves opportunities to use your own creativity. In my cooking confidence course this is one of the first recipes we visit for beginning cooks. There are so many alternatives, and it is so easy for students to feel comfortable being creative and using their own intuition. I have listed some alternatives to play with and be creative with to help you build your confidence, too!

Total Time:

20 minutes

Serves:

4

Ingredients

  • 2 Tbs. Olive Oil
  • 1 bag organic riced cauliflower
  • 1/2 c. pesto
  • 2 c. chopped kale
  • 1 c. sundried tomatoes sliced
  • 1 c. feta cheese crumbled.
  • Salt and pepper to taste
  • Add any cooked protein of choice or sushi
  • Drizzle hickory smoked olive oil
  • Alternatives:
  • Capers
  • Pine nuts
  • Pistachio nuts
  • Olives
  • Spinach
  • Chard
  • Butternut squash cooked

Directions

  • Add the olive oil to a sauté pan.
  • Once heated add the bag of riced cauliflower and cook till softened.
  • Add the pesto stir till combined.
  • Add the next 4 ingredients, (kale or greens of your choice, sundried tomatoes, salt and pepper).
  • Stir till heat level increases to added ingredient to match the cauliflower.
  • Finish with Feta cheese and drizzle of hickory smoked olive oil. Use as a side or place a cooked protein of your choice on top. Enjoy!

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