Tag Archives: cheese

David’s Ultimate Mac & Cheese

Thanks to Mother Cookie, I recently discovered the wonderfully delicious world of “In the Kitchen with David,” a segment that airs on QVC on Sundays at 12pm and Wednesdays at 8pm. It features an assortment of kitchen appliances, culinary gadgets, and everything else food-related you can imagine. It’s a foodie’s fun house, one that never fails to enchant me with all the culinary wonders. And then there’s the host, David Venable.

David is the definition of a foodie. Look up “foodie” in the dictionary, and there he’ll be, with his contagious grin spreading ear to ear as he dangles a forkful of his Ultimate Mac & Cheese just out of your reach. David towers at a staggering six-feet-tall, but he’s really just a big goofy teddy bear. He’ll have you smiling in no time with his famous happy dance and one-of-a-kind lines (ex: “It’ll make your tongue fly out of your mouth and hit you in the back of your head!”).

But David’s not just a jolly TV show host; That man loves food, and he knows a thing or two about it. If you don’t believe me, check out his cookbook In the Kitchen with David: Comfort Food that Takes You Home. It’s overflowing with delicious down-home recipes, all of which are perfect for the at-home cook. David himself is a home cook; he’s not pretentious or fancy-shmancy. He just likes to make food that tastes good.

There was no doubt in my mind that the first thing I had to try from of David’s cookbook was his Ultimate Mac & Cheese. Sweet baby Jesus, if you had just seen the photo next to the recipe, that was reason enough alone. But I was also enticed by the five kinds of cheeses. The more, the merrier! That’s the golden rule of mac & cheese.

By now, I must’ve tried at least a hundred mac & cheese recipes. To stand out, David was going to have to bring something spectacular to the dinner table. As expected from a fellow food-loving fool, David definitely did just that. His Ultimate Mac & Cheese is easily the creamiest and cheesiest of them all. It didn’t dry out while baking or suffer a critically uneven sauce-to-pasta ratio like most baked mac & cheeses do. On the contrary, this was overloaded with so much ooey, gooey, creamy cheesy sauce that my mind exploded from cheese-induced euphoria. Alas, my need for cheese has been satisfied!

Step aside, pasta. There’s a new star in town, and its name is 5-Cheese.

David’s Mac, besides being the product of my golden brown, cheese covered dreams, is also wonderfully flavorful. There’s no gimmick like brown butter or truffle oil made by unicorns; this is down-home, rich and gooey mac & cheese made with all the right ingredients. It’s the epitome of comfort food. Not to mention, it would make a perfect addition to your Thanksgiving table.

David, I’m definitely doing a happy dance.

A Few Tips Before You Get Cooking:

  1. Over-baking is the easiest way to dry out a mac, so make sure you pull it as soon as it’s warm in the middle.
  2. Don’t like David’s cheese choices? Sub in one of your own instead.
  3. Breadcrumbs are optional. They weren’t in David’s original recipe; I just felt the need for a golden brown bed of crunchtasticness (sometimes, I make up words).
  4. For those of you intimidated by roux-making, this is the mac for you. No roux required!
  5. This is a very rich mac & cheese. Don’t complain, just enjoy. Indulging every once and a while is okay!

David’s Ultimate Mac & Cheese
Adapted from “In the Kitchen with David: Comfort Foods That Take You Home”

Yield – 6 servings

Ingredients:

  • 1 tbsp. + 1 tsp. kosher salt
  • 3/4 lb. cavatappi or penne
  • 3 cups half-and-half
  • 2 large eggs
  • 2 cups shredded sharp cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 1 1/4 cups shredded Monterey Jack
  • 8 oz. Velveeta, cubed
  • 1/2 cup freshly grated grated parmesan cheese
  • 1 cup milk
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1/2 tsp. paprika
  • 1 tsp. black pepper
  • 1 cup Panko breadcrumbs
  • 3 tbsp. butter, melted

Directions:

  1. Preheat oven to 350 degrees F. Spray a 4-quart casserole dish with nonstick cooking spray.
  2. Bring a large pot of water to boil. Add 1 tablespoon of the salt and the pasta and cook until al dente (tender but still firm). Drain and set aside.
  3. Meanwhile, heat half-and-half in a large sauce pan over medium heat. Just before it starts to boil, remove from heat.
  4. Whisk the eggs in a bowl, then whisk in 2 cups of the half-and-half (this will keep the eggs from scrambling). Pour the egg mixture into the saucepan and whisk to combine.
  5. Whisk in 1 1/2 cups cheddar, all the mozzarella, 1 cup of Monterey Jack, Velveeta, and parmesan. Add the milk. Put back over medium-low heat and whisk gently until completely smooth. Whisk in garlic powder, onion powder, and remaining 1 tsp. salt and pepper. Do not let boil.
  6. Fold in pasta then pour into baking dish. Sprinkle remaining cheese over top. Stir together breadcrumbs and melted butter then sprinkle over pasta. Let bake for 20 – 30 minutes or until golden brown, bubbling, and hot in the center. Let stand for 5 minutes before serving.

Queso Baked Potato Soup

Poh-tay-toe, Poh-ta-toe…I don’t give a darn; I just wanna eat them.

If there’s one thing you should know by now it’s that I have a special love for potatoes in all shapes, sizes, and dishes (…except potato salad…that’s nasty). I even have a special board for potato recipes on Pinterest. So come wintertime, potato soup is like my kryptonite. My favorite soup ever is this Cheesy Baked Potato Soup, so hearty and potatotastic! I started craving it recently, but then pondered if there was a way to mix things up.

My answer was inspired by a can of Ro-tel in the pantry: Queso Baked Potato Soup. It’s got all the rich, creamy, cheesy elements of classic Baked Potato Soup, but it’s kicked up with spicy Ro-tel and perfectly melty American cheese. What you wind up with is a cross between everyone’s favorite spicy queso dip and good old starchy and hearty potato soup. Talk about two for the price of one!

This is the kind of soup that sticks to your bones. The bit of heat from the Rotel warms you up from the inside out, making it the ideal meal as the weather gets chillier. Those tender, buttery Yukon gold potatoes and all that smooth, creamy cheese makes this soup so hearty without even needing meat. Each bowl is a big ol’ vat of comfort. This soup speaks the language of your soul.

If velvety potato goodness and mounds of melted cheese sounds good to you, then you’re in for a treat. It has just the right amount of spiciness to warm you up, and just enough chunks of potatoes to fill you up. Although a small bowl is enough to satisfy even a hungry wildebeest, it’s so darn good that you’ll eat way too much and have to be rolled to bed in a wheel barrel.

But that’s life…my life, at least.

A Few Tips Before You Get Cooking:

  1. You can leave out the Ro-tel for a more traditional Baked Potato Soup. Or, check out my Cheesiest Baked Potato Soup in Bread Bowls!
  2. Serve with good bread or tortilla chips for dipping.
  3. FRESH scallions are a must! They bring such great flavor to the table.
  4. Get the good quality American cheese from your grocery store’s deli. It’s life-changing.
  5. Substitute pepper jack for the cheddar if you want extra heat.
  6. Although just about any kind of potato will do technically, I recommend Yukon golds for their incredible natural butteriness.
  7. You can leave the skins on your potatoes if you’d like.
  8. Craving more potato soup? Try my Sweet Potato Pepper Jack Soup!

Queso Baked Potato Soup
By The Smart Cookie Cook

Ingredients:

  • 8 Yukon gold potatoes
  • 4 tbsp. butter
  • 5 fresh scallions, chopped
  • 4 tbsp. (1/4 cup) flour
  • 1/2 cup vegetable or chicken stock
  • 6 cups milk
  • 3 cups shredded sharp cheddar cheese
  • 1/2 lb. American cheese, broken into pieces
  • 1 can Ro-tel diced tomatoes & green chiles
  • salt, to taste

Directions:

  1. Line a microwave-safe plate with paper towels. Place the potatoes on the plate and poke holes in the tops with a fork. Microwave on high until fork-tender. Let cool then discard skins.
  2. In a large pot, melt the butter. Add the scallions and saute for two minutes. Whisk in the flour until free of lumps, then continue whisking as you let it cook for 2 minutes. Whisk in the vegetable stock until free of lumps. Cover and let thicken, about 10 minutes. Whisk in the milk slowly until free of lumps. Stir in the potatoes then cover and let cook, stirring occasionally, until thick and simmering. Potatoes should be melt-in-your-mouth tender. If not, let cook a few minutes longer, but do not boil.
  3. Whisk in the cheeses until completely melted. Turn off heat. Stir in Ro-tel and salt. Serve with bread or tortilla chips for dipping.

Sweet Potato Pepper Jack Soup

I did not appreciate sweet potatoes as a kid. It wasn’t necessarily that I didn’t like them; I just never ate them. In fact, the only time I ever consumed sweet potatoes was once a year on Thanksgiving.

I think I was too deep in my white potato obsession to focus on sweet potatoes. As I’ve told you before, I used to eat french fries and other potatoes products like my life depended on it. Nowadays, I work some other foods into my diet, and I also don’t discriminate against potato types. Russet, yukon, or sweet, I love it all.

In fact, you might say I’ve grown a bit of an obsession with sweet potatoes lately. They’re just so darn good! Even if you don’t put butter or cheese on ‘em and just eat those babies plain, they’re still delicious. Sometimes, I find myself dreaming about them. In fact, as I was walking through the grocery store the other day, the idea for a Sweet Potato Pepper Jack Soup struck me, and I almost lost my marbles with excitement in that moment. I had to make it.

The paring of pepper jack cheese and sweet potato is perfection, a little sweet, a little savory, and a little spicy. The soup has a soup-er creamy texture (HA, get it?), but I only used one cup of milk. The rich, velvety consistency comes from the potatoes alone. So this isn’t quite as high in fat as most potato soups are. But it sure as sugar ain’t short on flavor and heartiness. This is stick-to-your-ribs soup, sure to fill you up and make you all warm and fuzzy inside.

How could you turn down a bowl of starchy, cheesy comfort?

 A Few Tips Before You Get Cooking:

  1. If pepper jack ain’t your thing, substitute sharp cheddar cheese.
  2. Fresh parsley would be a great addition.
  3. Make this soup early in the day then heat it up when you’re ready to eat.
  4. The leftovers are just as good!
  5. Serve with some nice, crusty bread for dipping.
  6. Red onion can be replaced with a milder shallot.

Sweet Potato Pepper Jack Soup
By The Smart Cookie Cook

Ingredients:

  • 4 large sweet potatoes
  • 2 tbsp. butter
  • ½ cup chopped red onion
  • 2 tbsp. flour
  • 2 tbsp. butter
  • 1 cup milk
  • 4 – 5 cups vegetable stock
  • 12 oz. block pepper jack, grated OR 8 oz. pepper jack + 1 cup sharp cheddar
  • 1/2 tsp. salt
  • 1/4 tsp. pepper

Directions:

  1. Line a microwave-safe plate with paper towels. Place the potatoes on top and poke holes in them with a fork. Microwave on high for 13 minutes, or until fork tender. Slice open and allow to cool slightly. Squeeze out of skins and discard skins.
  2. Bring a large pot to medium heat. Melt the butter then add the onions and saute until fragrant and translucent, about 3 minutes. Whisk in the flour until free of lumps and let cook for 1 minute. Whisk in the milk and 4 cups veggie stock until free of lumps then cover and let simmer until thickened, about 10 minutes.
  3. Break up the potatoes with your hands and add to the soup. Let cook for 2 minutes then use an immersion blender to puree until soup reaches your desired thickness. If you don’t have an immersion blender, puree the sweet potatoes in a food processor or blender before adding to the soup. If soup is too thick, whisk in remaining cup of stock.
  4. Whisk in the cheese(s), salt, and pepper until cheese is completely melted. Test and decide if you’d like more cheese, and add more as necessary. Serve with bread for dipping.

Vodka Blush Pizza

My battle with Central NY pizza began the day I moved here, and it will continue until the day I leave. I know natives love the stuff; it’s what they’ve grown up with, so it’s all they know, and they can therefore be forgiven. Everybody has their preference, right? Well, this so-called pizza is not mine.

They make it on super thick crusts. I don’t necessarily mind a thick crust if it’s done right, like a buttery deep-dish crust for example. But this is just cardboard-like, and there ain’t enough toppings to balance out all that extra crust. The worst part is when they cut a circular pizza into square slices. Where is the logic in that? I’ve nothing against square slices, as long as they’re from square/rectangular pizzas. But when you cut a circular pizza into squares, you get these awkward end slices that are all crust/sauce and no cheese, and these floppy middle pieces with no crust to hold. It’s horrible.

I’m sorry if my animosity towards CNY pizza offends any of you. It’s just that I was raised on thin crust pizza, cut into big slices that you can fold if you wish, generously covered in toppings, and preferably good and greasy. Is that gross? I don’t care. I think it’s grosser to blot the grease off your slice with a napkin. That’s just pizza mutilation.

So, since I can’t find satisfactory pizza here, I decided it was about time I make my own. The only problem was: most homemade dough recipes need to rise overnight, and you know I lack patience. So instead, I found an thin crust that only needed 90 minutes to rise as opposed to 12 hours. It was the perfect texture, with a bit of crispiness and bite, and so much tastier than the cardboard crusts I’m used to. Plus, it was fool-proof, perfect for a pizza dough beginner like myself!

Now how do you top such a tasty crust? With equally tasty toppings of course! This Vodka Blush Pizza starts with an absolutely incredible, velvety, creamy vodka blush sauce instead of plain marinara. That indulgent stuff is good enough to eat with a spoon alone. As my father said, “You can put that sauce on anything!”

Then, I buried that amazing sauce in a mound of melty mozzarella and finished with a sprinkle of fresh basil. The flavors in this pizza are out of this world, the cheese is abundant, the crust is thin and crisp, and the sauce is so good you could drink it. That, my friends, is what I call a good pizza.

A Few Tips Before You Get Cooking:

  1. This is a versatile crust. Use it for any pizza flavor your heart desires.
  2. This vodka blush sauce can be doubled and served on pasta. Amazing!
  3. Go fresh or go home! Fresh basil is a MUST.
  4. I use San Marzano tomatoes because they’re good-quality, sweet, and delicious. You won’t get the same flavor without them.
  5. Cornmeal gives the crust that crispness you get from the pizzeria and keeps it from sticking, whereas flour just makes it taste, well, flour-y.

Vodka Blush Pizza

Ingredients:

For the Thin Crust
adapted from Williams-Sonoma

  • 1 1/2 tsp. active dry yeast
  • 1 tsp. sugar
  • 3/4 cup warm water (about 105°F)
  • 1 cup cake flour
  • 1 cup + 3 tbsp. all-purpose flour
  • 1 1/4 tsp. kosher salt
  • 2 tbsp. extra-virgin olive oil

For the Vodka Blush Sauce & toppings
Vodka Sauce by The Smart Cookie Cook

  • 1 tbsp. olive oil
  • 1 clove fresh garlic, minced
  • 1/4 cup vodka
  • Half a 28-0z. can San Marzano Tomatoes
  • 1 tbsp. chopped fresh basil
  • 1/2 tsp. salt
  • 1/2 tsp. red pepper flakes
  • ½ cup heavy cream
  • ¼ cup grated parmesan cheese
  • 8 0z. mozzarella cheese
  • additional fresh basil for garnish

Directions:

  1. In a small bowl, whisk together the yeast, sugar and warm water and let stand until foamy, about 5 minutes.
  2. In the bowl of a food processor fitted with the dough blade, combine the cake flour, all-purpose flour and salt and pulse 3 or 4 times.
  3. Whisk 1 tbsp. of the olive oil into the yeast mixture. With the motor running, slowly add the yeast mixture to the flour mixture, allowing each addition to be absorbed before adding more. Pulse the machine 10 to 15 times to knead the dough. The dough should clean the insides of the bowl but will be slightly sticky.
  4. Coat the inside of a large bowl with the remaining 1 tbsp. oil. Dust your hands with flour and remove the dough from the food processor. Form the dough into a ball and place in the bowl. Cover the bowl tightly with plastic wrap and let the dough rise in a warm place until doubled in size, 1 to 1 1/2 hours.
  5. Preheat oven to 450 degrees F. Roll the dough out on a floured surface however thin you’d like it. Sprinkle a pizza pan or preheated pizza with cornmeal. Lay the crust on top and parbake for 7 minutes, or until puffed and set but not yes browned. Spread the sauce on top in an even layer and sprinkle with the cheese. Top with fresh basil and bake for another 10 minutes, or until cheese is melted and crust is browned around the edges. Let sit for a minute then slice and enjoy.

Caramelized Onion & Butternut Squash Lasagna Pie

Believe me when I say it’s not as strange as it sounds. This Caramelized Onion & Butternut Squash Lasagna Pie is actually pretty straight-forward. It’s exactly what you’d expect from a caramelized onion & butternut squash lasagna, except it’s baked in a pie pan rather than a behemoth casserole dish. Consequently, there is only a singular layer of lasagna noodles that compose the crust, as opposed to the multiple layers you’d find in traditional lasagna. So that makes this better for you, right?

Cradled within that pasta crust is a hearty, creamy, cheesy filling that’s so comforting it will warm you from the inside out like an edible snuggie. It’s got sweet butternut squash, tender beans, and what I like to call edible gold, aka caramelized onions. I then built a thick & creamy sauce using that sweet and flavorful juice leftover after caramelizing the onions. I made a roux, added dynamic and savory vegetable stock, then finished with melty fontina cheese. The whole pie is blanketed by golden crispy panko and, of course, more gooey cheese!

The best way to describe this pie is to tell you that it literally tastes like Fall. As I was eating it (in between my fits of “mygodthisisgood”), I kept thinking that it reminded me of something. And then it hit me: it tastes like the best fall comfort foods wrapped into one. It’s rich and comforting, warm and delicious. You will go crazy for this dish, I guarantee. One thing I must warn you is not to expect a pretty slice when you cut it up. This is down-home sloppy and good, with that rich sauce oozing the second it hits the place.

Man, the things I’d do for another slice right now…

A Few Tips before You Get Cooking:

  1. Don’t like butternut squash? Sweet potatoes would be INCREDIBLE instead. B-squash & S-taters are like food cousins anyway!
  2. You could opt for a sharp cheddar instead of the fontina.
  3. Try some fresh herbs like sage to really amp this up.
  4. Love butternut squash? Then you’ll adore my all-time favorite Butternut Squash Mac & Cheese. It’s a fall must-make.
  5. Prepare ahead of time; bake when you’re ready to eat.
  6. Black beans would also work in place of the kidney beans.

Caramelized Onion & Butternut Squash Lasagna Pie
By The Smart Cookie Cook

Ingredients:

  • 6 lasagna noodles
  • 2 onions, sliced
  • 4 tbsp. butter
  • 3 tbsp. flour
  • 1 ½ cups veggie stock
  • 2 1/2 cups grated Fontina cheese
  • 1 butternut squash, cubed
  • 1 15-oz. can kidney beans, drained & rinsed
  • Salt, to taste
  • Pepper, to taste
  • 1 cup panko breadcrumbs

Directions:

  1. In a large pot of boiling, salted water over high heat, cook the noodles just until al dente. Remember, you don’t want to cook them all the way since they’ll cook more when you bake them. Remove from heat, drain, and rinse with cold water to stop the cooking process.
  2. While the noodles boil, caramelize the onions. Melt the butter in a medium skillet over medium heat. Add the sliced onion and cook, stirring occasionally under tender, golden brown, and sweet, about 30 minutes give or take. Depending on your preference, you may prefer your onions more or less dark.
  3. Once the onions are caramelized, whisk in the flour until completely free of lumps. Let cook, continuing to whisk, for 2 minutes more. Whisk in the veggie stock then cover and let simmer until thickened, about 10 minutes.
  4. Meanwhile, put the cubed squash in a microwave-safe dish filled with 1/2-inch of water. Cover and cook on high in microwave for 5-10 minutes, or until fork-tender. Drain excess water.
  5. Once the “veggie gravy” has thickened, whisk in 2 cups fontina cheese, reserving the remaining 1/2 cup for topping later. Continue to whisk until completely melted. Turn off the heat and fold in the squash, beans, salt, and pepper to taste.
  6. Spray an 8-inch pie pan liberally with nonstick cooking spray. Lay the noodles down in a single layer so that the entire pie pan is completely covered. Pour the filling on top of the noodle crust. Sprinkle with remaining cheese and panko breadcrumbs. Bake for 30-45 minutes, or until hot, bubbly, & golden brown. You may need to cover the noodle edges with foil to keep them from browning.
  7. Let pie sit for 5 minutes before serving. Enjoy!

Marinara Mozzarella en Carozza

Mozzarella en Carozza sounds very fancy-shmancy. It translates to” mozzarella in carriage.” What’s carrying the mozzarella you ask? Golden brown, battered & fried bread! So, mozzarella en carozza is a sophisticated name for a not-so-sophisticated sandwich. Fancy that!

Fried foods may not be the classiest eats on the planet, but holy cannoli, are they delicious! I have such a weakness for anything fried. It’s like it’s got a hold on my heart; the sound of a fryer makes me melt like a 13 year-old at a One Direction concert. You know what else I melt for? Grilled cheese. And grilled cheese melts for me too…literally. So obviously, a fried grilled cheese is perfection in my book.

I do think classic Mozzarella en Carozza is missing something though. Essentially, it’s a giant mozzarella stick, like mozzarella stick-meets-sandwich. And what are mozzarella sticks always served with? Marinara sauce! So you can bet your little butt that I stuffed these sammies with sweet & zesty marinara sauce. This rounded out the sandwiches beautifully, rendering them truly perfect.

The acidity of the marinara sauce balances out all the wonderful cheese and bread. When you bite through the crispy, golden brown battered exterior, you hit the fluffy interior, then move on to a sea of ooey-gooey cheese, reminiscent of something you’ve seen only in your dreams. Then you get that marinara, and your eating experience comes full-circle. It’s such indulgent, cheesy bliss. So guilt-inducing, but so worth it. You’ll feel like a sinner, but you will love every bite of it.

If you love grilled cheese, then you’ll really love its battered & fried cousin. Fry one up tonight!A Few Tips Before You Get Cooking:

  1. You can serve the marinara on the side for dipping if you prefer.
  2. Add pepperoni for a pizza experience!
  3. A softer bread is recommended.
  4. Stuff with spinach for a vegetarian twist.

Marinara Mozzarella en Carozza
By The Smart Cookie Cook

Yield: 4 sandwiches

Ingredients:

  • 1 cup all-purpose flour
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1 cup milk
  • 2 egg
  • 8 slices Italian bread (about 1/2 inch thick)
  • 2 cups marinara sauce (I used store-bought)
  • 1 lb. (16-oz.) fresh mozzarella cheese, sliced
  • vegetable oil, for frying

Directions:

  1. Pour the oil into a large, deep skillet until it’s 1/2-inch deep. Bring to high medium-heat.
  2. Meanwhile, assemble the sandwiches: Spread desired amount of marinara sauce onto a slice of bread. Lay a few slices of mozzarella down on top of the sauce then top with another slice of bread.
  3. Put the flour, salt, and pepper, in a large bowl and mix to combine. Pour the milk into another bowl and whisk in eggs. Take a sandwich and carefully dredge one side in the flour. Flip and coat the other side. Then dip both sides of the sandwich into the egg-milk mixture.
  4. Before cooking the sandwiches, make sure you oil is hot enough: place a small hunk of bread in the oil. If it sizzles, you’re ready to go. Place one or two sandwiches in the pan and fry until the bottom is golden brown. Flip and fry the other side until golden brown and cheese is melted and oozing.
  5. Remove finished sandwiches form pan and place on a tray lined with paper towels to soak up extra oil. If you’d like to keep finished sandwiches warm while you cook the remaining sandwiches, place them on a baking sheet and stick in an oven at 200 degrees F. Slice and enjoy!

Smart Cookie College Cuisine: Easy Blush Penne Chicken Bake

I don’t normally take requests on Smart Cookie, the main reason being that I have a never-ending list of foodspirations: the recipe ideas I create or stumble upon that I vow to make in the future. My list is always growing, leaving little time for anything else.  However, I was happy to make an exception for a friend of mine who asked for easy, inexpensive recipes she can make at college. She told me she’ll most likely be responsible for the brunt of the cooking in her dorm, but what she didn’t realize is that The Smart Cookie Cook will be there to help.

Without further ado, I would like to introduce you to Smart Cookie College Cuisine: a new series that will feature easy and inexpensive recipes that can be made in your dorm’s kitchen, no sweat. Being in college is hard; the last thing you need to worry about is dinner. This series will take the stress out of collegiate cooking. However, these recipes aren’t just great for undergrads; they’re perfect for easy weeknight meals to feed your family.

lf you’re looking for simple, inexpensive, and downright delectable, Smart Cookie College Cuisine has got you covered.

Since Smart Cookie already provides a plethora of of easy, convenient recipes, I was ready for this challenge. I put my smart cookie brain to work and created this creamy, cheesy Easy Blush Chicken Bake: tender pasta and juicy chicken coated in a rich & creamy parmesan blush sauce, then baked underneath a blanket of melty mozzarella cheese. Sounds fancy, right? Well, don’t be fooled.

Here’s what makes this meal easy, inexpensive, and college cooking appropriate:

  • Store-bought rotisserie chicken saves time and hassle. You don’t have to cook it or fuss with it; it’s ready to eat! Don’t worry; it’s cheap too.
  • The sauce starts with Progresso Recipe Starters Creamy Parmesan Basil, a new product from the soup company. You save time, avoid extra ingredients, and you get a smooth, flavorful sauce out of it.
  • It takes little time to throw together.
  • You can assemble it ahead of time, head off to class, then come back and bake when you’re ready to eat.
  • It’s hearty & filling.

With this recipe, you’ll save time and money. Any level of cook can handle making it, but the results are so impressive that you’ll fool your roommates into thinking you’ve graduated from culinary school. It’s a comforting and hearty baked casserole that will fill you up after a long day of classes.

A Few Tips Before You Get Cooking:

  1. Got a vegetarian roommate? Leave out the chicken or keep it on the side.
  2. It doesn’t matter if you’re in college or not; this meal is great for any family. It’s hearty, nutritious, and will feed many mouths.
  3. Leave the mozzarella off the top to save calories.
  4. Cut in half if you’re only making this for two. Or make the whole recipe and freeze half.
  5. Serve with garlic bread. Yum!
  6. Buy two chickens when you go grocery shopping and save the extra one for making sandwiches the next day.
  7. You can skip the baking and serve straight from the pot if you’re short on time.
  8. Find Progresso Recipe Starters with the soup.
  9. Multigrain pasta is a bit more expensive, but also more nutritious and hearty. Personally, I think it’s worth it.

Easy Blush Chicken Bake
By The Smart Cookie Cook

Easily serves 4-6

Ingredients:

  • 1 lb. penne pasta
  • 1 tbsp. butter
  • 1 tsp. minced garlic
  • 2 cans Progresso Recipe Starters Creamy Parmesan Basil
  • 2 cups store-bought marinara sauce
  • salt, to taste
  • 1/2 tsp. red pepper flakes (omit if you don’t like heat)
  • 3/4 cup grated parmesan cheese
  • 1 store-bought rotisserie chicken
  • 3/4 cup shredded mozzarella cheese

Directions:

  1. Bring a large pot of water to boil over high heat. Generously salt the water and add pasta. Cook until al dente, meaning that the pasta is tender but still has a little bite. Drain.
  2. Meanwhile, preheat oven to 350 degrees F. Spray a 9×13-in. baking dish with nonstick spray. Set aside.
  3. In a large saucepan over medium heat, melt the butter. Add the garlic and saute for two minutes. Pour in the Recipe Starters, marinara, salt, and pepper, stirring to combine. Let cook for 5 minutes then add the parmesan cheese. Stir until cheese is melted.
  4. Remove from heat. Stir in pasta and chicken until thoroughly-coated. Pour into prepared baking dish and sprinkle with cheese. Bake 20-25 minutes, or until golden brown and bubbly. Serve immediately.

*Yes, your vegetarian cook made a meal with meat. No, I did not eat the finished product. I did, however, save the chicken until the very end so I could try the pasta & sauce. Plus, my meat-eating parents loved it!

Healthy Cookie: Eggplant Rollantini

Eggplant Rollantini is one of my all-time favorite dishes. It’s basically all the goodness of Eggplant Parmigiana rolled up, and you know how I love my Eggplant Parm. You know what I don’t love though? All that fat and calories. It’s kind of frightening. In fact, I’m eternally grateful that most restaurant menus don’t reveal the caloric count, because I’m pretty sure I’d have a heart attack on the spot. Even though I know deep down the Eggplant Rollantini I ordered in all its breaded, cheese-covered glory is going to tower into the 700-800 calorie vicinity, I prefer to ignore that.

So what is there to do when I want some Eggplant Rollantini without a side of guilt? Make a lighter version, of course! We make a couple of quick switches: lighter cheese instead of full-fat, spinach to bulk up the dish with vitamins, a light marinara sauce, and nix the frying. The last step is doubly helpful because not only do you save fat/calories, but you also avoid pain-in-the-butt breading and frying. Therefore, this Eggplant Rollanti is much easier than the standard recipe.

Just because we’re skimping on calories doesn’t mean we’re skimping on any of the good stuff. Each roll is so stuffed with creamy ricotta and fresh spinach that they’re bursting at the seams. And there ain’t just cheese inside the rolls; they’re covered in a gooey layer of mozzarella too! On a side note: has anyone noticed that I tend to whip out the word “ain’t” when I get really excited?

Well, there’s a lot to be excited about here: tender eggplant stuffed with cheese then topped with more cheese and zesty sauce. It’s such a comforting, filling meal that it’s easy to forget that you can have two honkin’ rolls of eggplant for under 300 calories.

Yay for being full of food, not guilt!

A Few Tips Before You Get Cooking:

  1. You can use part-skim mozzarella instead, which will taste more indulgent. It’ll cost you a few more calories, but will still clock in under 300.
  2. The thinner you slice the eggplant, the easier it is to cut.
  3. This dish actually has a LOT of protein, which makes it a great vegetarian meal.
  4. USE FRESH BASIL. Dried = icky.

Light Eggplant Rollantini
Adapted from Hungry Girl

Yield: 4 Servings

Ingredients:

  • 1 large eggplant, ends removed, cut lengthwise into 8 slices
  • 1 10-oz. package frozen chopped spinach, thawed and squeezed dry
  • 1 1/2 cups fat-free ricotta cheese
  • 1/2 cup chopped fresh basil
  • 1/4 cup fat-free liquid egg substitute (like Egg Beaters Original)
  • 2 tsp. chopped garlic
  • 1/4 tsp. black pepper
  • 1/8 tsp. salt
  • 2 cups low-fat marinara sauce (like Ragu)
  • 1 cup shredded fat-free, reduced fat, or part-skim mozzarella cheese (fat-free will be lowest in calories)

Directions:

  1. Preheat oven to 350 degrees. Spray 2 baking sheets and a 9″ X 13″ baking pan with nonstick spray.
  2. Lay eggplant slices on the baking sheets and bake for 5 minutes. Flip slices. Bake until soft, about 5 more minutes. Leave oven on.
  3. Meanwhile, in a large bowl, thoroughly mix spinach, ricotta cheese, basil, egg substitute, garlic, pepper, and salt.
  4. Lay eggplant slices in front of you with the short sides on the top and bottom. Distribute spinach-ricotta mixture among the bottoms of the eggplant slices. Roll up each slice around the mixture, and place them in a single layer in the baking dish, seam sides down. You may want to use toothpicks to secure the rolls, but make sure you remember to take them out before you eat!
  5. Cover rolls with marinara sauce. Cover pan with aluminum foil and bake for 20 minutes.
  6. Remove foil and sprinkle rolls with mozzarella cheese. Bake, uncovered, until cheese has melted, 10 – 15 minutes. Serve it up!

Serving Size: 2 rolls (1/4th of recipe), Calories: 288, Fat: 7.5g, Sodium: 937mg, Carbs: 30g, Fiber: 8.5g , Sugars: 15.5g, Protein: 24.5g (Note: Nutrition stats are calculated using part-skim mozzarella. Fat-free will have less calories and fat).

Healthy Cookie: Garlicky Roasted Zucchini, Broccoli & Tomatoes w/ Ricotta

Sometimes it seems like you only have two options when it comes to side dishes: boring or fattening. The misconception is that you can either steam some soggy, plain veggies in a pot or whip up boxed pasta dishes for a gazillion calories per serving. Let’s get something straight: there is more to the spectrum of sides than rich, cream-based starches and limp, lifeless veggies. In fact, there’s a happy medium between the two, a harmonious world where decadent and flavorful meet light and nutritious.

So, to clarify, healthy side dishes do NOT equate to ho-hum steamed vegetables.

Need proof? I’m two steps ahead of you. My Garlicky Roasted Zucchini, Broccoli, & Tomatoes w/ Ricotta is anything but ho-hum, and yet it’s low in fat and calories. It is what all side dishes aspire to be: good-tasting, good-looking, and good-for-you.

Mac and cheese, try not to be too jealous. Green isn’t your color.

The secret to the serious flavor punch of this dish is oven-roasting. It brings out the best in every vegetables, making them tender and caramelized while intensifying their flavor. I especially love what oven lovin’ does to the garlic. It become sweet, bright, and succulent. Olive oil, salt and pepper are all you need to season everything up. It’s sweet simplicity with the spotlight on the veggies.

The perfect finishing touch is a coating of creamy ricotta cheese. It blankets the veggies like a cloud of indulgence. But don’t be deceived; there’s no naughtiness here. The ricotta is fat-free, not to mention packed with protein. So you can enjoy that melted, cheesy goodness without an ounce of guilt.

All the oven-roasted goodness in combination with the creamy ricotta makes for side dish supremacy. You will love how utterly flavorful every bite is, especially since you know it’s good for you too. You don’t have to settle for frozen vegetables or a dish that will bust your belt; enjoy fresh flavors and taste bud tantalization instead.

A Few Tips Before You Get Cooking:

  1. Don’t like my veggies of choice? Switch ‘em out for whatever you prefer.
  2. You can use non-stick cooking spray instead of drizzling the veggies with oil to save even more calories.
  3. Add some parmesan for a tangy boost.
  4. Fresh herbs would be a wonderful addition.
  5. Pile some of these veggies into a pita for a delicious meal.

Garlicky Roasted Zucchini, Broccoli & Tomatoes with Ricotta
By The Smart Cookie Cook

Ingredients:

  • 2 small heads of broccoli, chopped (I only used the florets)
  • 1 zucchini, sliced
  • 1/2 cup cherry tomatoes (red or orange), halved
  • 2 cloves of garlic
  • 2 tbsp. olive oil
  • salt, to taste
  • pepper, to taste
  • 1/4 cup fat-free ricotta cheese

Directions:

  1. Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil.
  2. Spread the garlic cloves and veggies out in an even layer on the baking sheet. Drizzle evenly with olive oil and sprinkle with salt and pepper. Roast 20-30 minutes, or until golden brown and tender, turning halfway through. Remove clove from tray and finely chop. Add to a large bowl with the veggies. Add the ricotta and mix until evenly distributed. Serve immediately.

Skillet Pizza Monkey Bread

Oh, cast-iron skillet, shall I count the ways in which I adore thee?

I don’t know why, but everything is better when cooked in a skillet. It’s just so fun, and convenient for that matter. You essentially make a whole meal with one pan. And the possibilities are limited only by your hungry imagination. So far, I’ve made everything from 4-Cheese Skillet Rigatoni to Skillet Eggs with Squash & Sweet Potatoes.

Now, here is a recipe that combines my love for all-things skillet with the finger food fun of monkey bread. Who doesn’t love monkey bread? It comes in all kinds of flavors, and you get to tear it apart and eat it with your fingers. It brings out the kid in everyone. I’m not sure exactly why it’s called “monkey bread,” except perhaps because it turns you into a primal animal who feverishly stuffs their face with their bare hands.

This dish takes delicious pizza monkey bread, which would be awesome enough on its own, and cooks it in a skillet so it’s that much more fun to eat. The presentation is quite impressive. Think of it as a grown-up version of classic monkey bread.

Although this is a slap-your-mama simple recipe that takes all of 5 minutes to through together & requires minimal ingredients, you’re going to be blown away by just how good it tastes. The little individual biscuits bake up fluffy and buttery, and you can tear them apart like little pillows of pizza goodness. Then they’re topped with sweet & zesty marinara sauce, fresh herbs, and gobs of ooey-gooey fresh mozzarella cheese. See, even though we used store-bought  biscuit dough and sauce, we’re jazzing it up with good-quality, incomparable fresh mozzarella and herbs.

When your eager hand reaches for that first piece of Skillet Pizza Monkey Bread, your fingers will be alive with anticipation. Then, as you pull away the first little sauce-drenched, cheese-covered biscuit, the cheese will stretch and so will your smile. The first bite, and all the bites after for that matter, is pure pizza perfection. Easy, cheesy, and downright addicting.

I’m not even going to tell you how many pieces I ate.

A Few tips Before You Get Cooking:

  1. Please do not sub shredded mozzarella for the fresh mozzarella. It is not the same, and it will not taste half as good.
  2. Assemble this ahead of time then bake when you’re ready.
  3. Kids will go crazy for this dish!
  4. It’s also great for parties or perhaps a movie night.
  5. I’ve said it before, and I’ll say it until the day I die: use fresh herbs. That dried stuff tastes like feet in comparison.
  6. Don’t have a cast-iron skillet? Make this in a round baking dish instead!

Skillet Pizza Monkey Bread
By The Smart Cookie Cook

Ingredients:

  • 4 tbsp. butter (1/2 a stick), softened
  • 3 cans of refrigerated buttermilk biscuit dough (I used storebrand, but Pillsbury is fine too)
  • 1 1/4 cup marinara sauce
  • 2 tbsp. freshly grated parmesan cheese
  • 12 oz. fresh mozzarella cheese, sliced
  • 2 tsp. fresh basil

Directions:

  1. Preheat oven to 350 degrees F. Butter a cast-iron skillet or 8-inch round baking dish with the 4 tbsp. of butter. Roll the individual biscuits into balls and place them into the pan, directly next to one another.
  2. Bake the plain biscuits for 5-10 minutes or until they are set but not yet browned. Pour the marinara sauce over the biscuits and spread out evenly. Top with slices of the mozzarella until biscuits are covered. Bake for 25-30 minutes or until cheese is melted, sauce is bubbly, and the center-most biscuit is completely set & no longer doughy (you can check this by sticking a knife through it). If cheese starts to brown faster than the biscuits are cooking, cover with aluminum foil until finished.
  3. Sprinkle the fresh basil over the skillet. Serve immediately & enjoy!