Category Archives: Side Dish

4-Cheese Mac & Cheese

Let’s not mince words here; mac and cheese is awesome. I won’t say everyone loves the stuff, but almost everyone does. This is unsurprising when one considers that mac and cheese is merely that: a combination of pasta and cheese, two foods beloved by all. Mac and cheese is purely food for the soul. We don’t eat it to nourish, and we sure as sugar don’t eat it to be fit and trim. We eat mac and cheese because it tastes good and, in turn, it makes us feel good too.

I am on a never-ending journey through all of the mac & cheese variations floating around in the recipe universe. Who knew there was such a plethora of ways to prepare pasta and cheese? You can bake it, make it stove top, build a roux, and don’t even get me started on the different pasta shapes and flavors of cheese available.Will I ever try all of the variations on mac and cheese in existence? Probably not. But if I should find a handful of honestly good recipes in an attempt to do so, then I think I’ve accomplished something.

This 4-Cheese Mac & Cheese is the best I’ve tried to date. Often times, I find homemade mac and cheese to be dried out or not cheesy enough. This mac is neither or those things. The sauce is so creamy dreamy that it takes your tongue to a place of euphoric enjoyment. There is no lack of sauce or even a hint of dryness. It’s luscious and indulgent, with such a creamy sea of sauce that you’ll think you just dived into the Great Comfort Sea.

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Homemade Onion Rings

What is it about dredging something in batter and submerging it into a vat of steaming hot oil that makes food so much more delicious? I’ve yet to try anything deep-fried that I didn’t deeply love. Whether it be potatoes, cheese, mac and cheese, or even Oreos, it seems no food is immune to the deep fryer’s  kiss of golden brown goodness. Deep-frying takes an otherwise basic food and kicks it up to a whole new crispy, golden level. It’s like some sort of magical metamorphosis. A plain ol’ stick of cheese can turn into a gooey, crispy, crunchy delicacy when covered in breading and dunked in the fryer. Plain potato goes from limp and bland to golden brown and delicious. Is is it magic? I can’t say for sure. But when I eat a good basket of deep-fried onion rings, it’s hard to think otherwise.

Although I’m a fan of all things fried, onion rings are definitely in my top three favorites. They’re crispy, crunchy, and delicious, with great flavor from that onion. When done right, onion rings are a tasty treat. After having tried these circular onions from just about every restaurant in existence, it is only natural that I began to ponder how good homemade onion rings might be.

Turns out, homemade onion rings aren’t good.

They’re AMAZING!

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Happy 2012!

Another year has brushed passed me just as quickly as a stranger on a busy street. It’s been a whirlwind of a year, with both good and bad memories now in the bank. The very best thing to happen to me in 2011 was the birth of Smart Cookie. I believe my life has truly changed as a result. I’ve been able to take my devoted passion for food and channel it into something that I can share with the world. I can only hope that 2012 will allow me to continue my mission in bigger, tastier ways. I would love for Smart Cookie to continue to grow while I grow as both a chef and a writer. Food and I are bound together in a life-long journey. Hopefully, it will lead to a career that will allow me to share my love for food with the world on an even grander scale than I do now. Regardless of what 2012 brings, I will continue to bring you daily deliciousness. I hope you’ll follow Smart Cookie into the new year & the years to come!

So with that, let us ring in the new year right with my 12 absolute favorite recipes of the year.

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Garlic Parmesan Pull-Apart Ring

Very rarely is it acceptable to rip, tear, and/or obliterate your food. People expect you to use utensils (and your manners). You must be neat and civilized.

I scoff at such social norms. Why, you ask? Because there’s always a loophole. Take this Garlic Parmesan Pull-Apart Ring, for example. It laughs in the face of proper eating habits. You can use your hands to rip off little pieces or hearty hunks and chow down. No one will judge you for it. It is finger food at its finest. No utensils required.

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Spinach-Artichoke Dip

I’ve had a lot of spinach artichoke dips in my day. In fact, I’d say I’m a Spinach Artichoke Connoisseur of sorts (it’s a legit title). This classic creamy dip is my go-to appetizer of choice at just about any restaurant. It’s always a bit of a gamble to order though; you never know what you’re going to get.

I’ve had spinach artichoke dip that’s killer and spinach artichoke dip that nearly killed me. Mostly, I’ve had dip that’s average. Generally speaking, it’s hard to make a bad spinach artichoke dip (notice I say “hard;” not “impossible”). I mean, it’s spinach and cheese in a creamy dip. It’s difficult for such a combo to become an epic fail.

But that’s not enough for me. Mediocre doesn’t cut it in my book; I want a spinach artichoke dip that’s supremely delicious, the kind of creamy perfection that would be served at a party in heaven. (Do they party in heaven?)

Enter this incredible Spinach-Aritchoke Dip.

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Mr. McChip’s Top 20 Holiday Recipes

Well, my little cookies, the holidays are upon us at last! In case your menu is lacking, Mr. McChip took the honor of lining up his 20 favorite Smart Cookie holiday recipes for you!

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Blushing Mozzarella Marinara (and a Lesson in Psychology)

Have you have had a week from hell? You know, the kind when you have a million deadlines approaching, presentations in every class, you’ve got no car because you got rear-ended, and you’re sick as a dog? I don’t know about you, but when I have weeks like that, my body begs for something cheesy, comforting, and downright indulgent. It is the only kind of fuel powerful enough to keep me from burning out in the face of a turbulent week.

This phenomenon in which hard times call for delicious food is quite common. In fact, we can explain it using psychology:

  • The brain detects a stressful event. This is called a stressor. (Ex: finals)
  • The stressor will then elicit a coping response, which is anything I do to try and lessen the stressor’s effects.
  • In this case, the coping response is to seek out a big bowl of delicious, cheesy, and heartwarming food then eat myself into a coma.
  • This is what we refer to as “emotion-focused coping.” It doesn’t solve the problem per say, but man, do I feel better after stuffing my face with some indulgent comfort food.

See? The need for food in troubling times is completely logical. So it only then makes sense that when you find yourself fighting in the epic battle that is you vs. the world, you need something truly mouth-watering and sinful to make it through.

Last week, when I was having my own “hell week,” my mind sent me a message: “CHEESE. LOTS. PASTA. NEED NOW.”

See? That’s how bad it was. My mind was so beaten up that it could barely form a coherent sentence. Luckily, I’m pretty good at decoding the language of my own brain, so I jumped right on that. The result was this luscious Blushing Mozzarella Marinara.

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Holiday Sides: Fontina-Mascarpone Baked Mac & Cheese

White Christmas? Psht. What you really need on Christmas day is a pan full of this luscious white mac and cheese. Its cheesy white surface is speckled with fresh parsley like fallen evergreen branches, resembling a wondrous wintery scene.

This mac and cheese is decadently cheesy and creamy thanks to the Fontina’s impeccable melting quality. The mascarpone also lends a hand to make this the creamiest, dreamiest mac ever.

Now, I’ve got a confession for you little cookies. I messed up on my first go-around with this mouth-watering mac. You see, I made it for Thanksgiving and there were too many dishes for our small oven. So, I pre-baked it then tossed it in again later when there was room to warm it up. I wound up cooking it longer than I was supposed to. Bad idea.

The once beautifully smooth and plentiful cheese sauce dried up like a prune. It was like it was never there at all, vanished into thin air (or slurped up by the monster that lives in my oven). No joke; there was no sauce to be seen, just naked penne. My gracious family ate it all the same. Sure, it was dry as a bone, but it had good flavor. However, I was determined to redeem myself.

So, the next night, I completely remade the sauce, poured it over the barren leftover pasta, and baked it for the correct amount of time this time. When I pulled out the bubbling pot of pasta blanketed in a sea of creamy, snow white cheese sauce, I rejoiced. Simultaneously, I kicked myself for not properly following the directions the night before. This was what should’ve been present at my Thanksgiving table, this glorious vessel of smooth and bountiful cheese.

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Holiday Dish: Ma’s Baked Corn Pudding

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Corn…in pudding?

It’s not what you think. I didn’t throw corn kernels into a vat of vanilla pudding. That’s disgusting. You naive corn pudding virgin!

If you’ve had corn pudding before, then you know the name is not to be taken literally (unless you really have eaten corn in pudding; in which case, you’re gross). Corn pudding is sweet, tender corn baked in a thick, custard-like sauce (notice I didn’t say pudding-like). The top and bottom get beautifully caramelized, giving the outside of the pudding a wonderful bite that leads into the creamy corniness beneath. It is sweet, savory, and delicious.

And it is a side dish. Not a dessert.

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Thanksgiving Side Dish: Green Beans w/ Caramelized Onions & Toasted Almonds

Green Bean Casserole is the coveted Thanksgiving side dish. It’s everyone’s favorite, a true American classic. Would it really be Turkey Day without these haricot verts making an appearance? Probably not.

However, there are certain situations that are not supporting of Green Bean Casserole. Think I’m crazy? Think again! Although my sanity is questionable at times, I am completely in the right mind when I tell you this: Green Bean Casserole ain’t always the way to go.

First of all, it is possible to get sick of the stuff. Make it too many times, and you’ll be searching for a switch up. It’s also very possible to have a mushroom-hater at your dinner table. A lot of people actually don’t like mushrooms, which means they aren’t going to be crazy about a dish made with cream of mushroom soup. Also, if you’re already serving a lot of cream-based sides like mac and cheese, gratins, and cheesy or creamy potato bakes, then you might want to lighten up in other places. Rich, creamy dishes are delicious in moderation, but if you go too crazy, you’ll feel sick and riddled with guilt.

Lastly is a reason I can really relate to: lack of oven space. If you’ve got a bird in the oven then finding room for all your sides and breads can be quite a challenge. Stove-top sides can really come in handy. But what kind of delicious stove-top dishes are ideal for the Thanksgiving table?

Alas, my little cookies, there is a solution to all of these predicaments: Green Beans w/ Caramelized Onions & Toasted Almonds. It’s not too far from that classic casserole you know and love. You’ve got those tender green beans and the must-have onion topping. But instead of using processed onion-chips from a can, you use fresh, sweet, and buttery caramelized onions. Are you drooling yet?

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