Garlic Herb Seasoned Salt

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Garlic Herb Salt

Back at Christmas time I bought an insane amount of pre-peeled garlic due to poor grocery shopping planning, and needed something to do with it. I’d remembered a recipe they’d talked about on The Splendid Table a while back for homemade seasoned salt using fresh garlic, and decided that since I had a plethora of the stuff that I needed something to do with…this was the perfect opportunity to try out said recipe.

You guys, it’s been pretty much the only seasoning I’ve used since then – save chili powder and cumin. Not a meal goes by that I don’t find myself dipping into the stuff. I keep a mason jar curing of it at all times, just because it’s so perfect to use on everything – any protein under the sun, to any vegetable or starch you can throw at it! It really heightens the flavor of whatever it is you use it on, without overwhelming it…which many store-bought seasoning blends tend to do!

I roasted the garlic first – to intensify and deepen the flavors. Then, toss it into bunch of salt along with some freshly chopped herbs. Any mix of your favorite will do – I’ve been using rosemary and thyme recently, just because it’s been pretty readily available during the cold months.

However now that it’s warming up and I’m starting to think about my herb garden – I’m looking forward to experimenting with different blends of herbs this season. I also think that bit of citrus zest would also be a welcome addition to the party! Or maybe a smidge of lavender for an Herbes de Provance twist? Have fun with it, you can’t mess this one up!

Garlic Herb Seasoned Salt

20 large cloves garlic, peeled
2 tsp olive oil
1.5 cups kosher salt
1/4 cup fresh thyme leaves, removed from stems
1/2 cup fresh rosemary leaves, removed from stems

Heat oven to 425 degrees. Place garlic in small baking dish and drizzle with olive oil. Place garlic in preheated oven for about 25 minutes, until brown on the edges and fragrant. Roughly chop and set aside.

Combine kosher salt, roasted garlic, and herbs into a quart size mason jar. Seal with a lid and shake well to combine. Store in a dark space, shaking occasionally every other day or so, for about 5 days.

Place salt infusion into a food processor and blend for a few pulses until garlic and herbs are mostly chopped and uniform. Place back into the mason jar or another airtight container for storage.

Source: adapted from The Splendid Table

Three Cheese Macaroni & Cheese

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threecheesemacaroniandcheese

Is there anything more comforting than a tray of homemade macaroni & cheese? I can’t believe that up to a few years ago, I was still cracking open one of those blue boxes for my mac & cheese fix. But once I learned how easy it was to make at home, I haven’t looked back.

A quick sauce is made up of butter, flour, and milk. Then once it’s thickened, I’ll add close to a metric ton of shredded cheese. I like to shred my own – the stuff that’s pre-shredded from the store has anti-clumping agents, which doesn’t lead to the same melty, gooey consistency that the blocked cheese will give you.

I used yellow sharp cheddar (for a nice bite), Gruyere (for a mellow sweetness), and Parmesan (for a salty kick). They all blend together so beautifully in the sauce to create a symphony of cheesiness. But, feel free to experiment with whatever you like! This sauce is just a blank canvas for whatever cheesy goodness you can dream up. Enjoy!

Three Cheese Macaroni & Cheese

2 cups short tubular pasta (elbow macaroni, gemelli, penne)
4 Tbsp butter
3 Tbsp all-purpose flour
3 cups milk
1 tsp mustard powder
1 tsp kosher salt
8 oz cheddar cheese, shredded
6 oz Gruyere (or Swiss) cheese, shredded
1/2 cup Parmesan cheese, shredded

Preheat oven to 400.

Bring a large pot of water to a boil. Add the pasta and cook for 7 minutes. Drain, place back in pot, and set aside.

Place shredded cheeses in a small bowl, tossing to combine well. Remove 1 cup of the cheese mixture and set aside for topping the casserole before baking.

In a medium size saucepan, melt 4 Tbsp butter over medium-high heat. Add the flour and whisk to make a roux, cook for 2 minutes. Slowly add the milk, continually whisking until thickened. Once thickened add the salt and mustard powder, as well as the cheeses. Stir to combine until cheese is melted.

Pour into a 13×9, or another baking dish that’s around 2 quarts. Sprinkle with reserved shredded cheese.

Cover dish with foil and place in oven. Bake for 30 minutes. Remove foil and bake for another 10 minutes until cheese on top is melted and starting to brown.

Remove from oven and let sit 5 minutes before serving.

Buttermilk Pancakes

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Perfect Buttermilk Pancakes

I love making breakfast for my guys. Usually during the week it’s something quick – like oatmeal, or Nutella toast and yogurt. But on the weekends I like to do something special like biscuits and gravy, waffles , or these pancakes.

They’re absolutely perfect – basic ingredients (if you don’t consider buttermilk a basic ingredient – you should) that come together quickly in one bowl. The batter pours well and cooks up beautifully. It makes quite a few pancakes, but leftover pancakes can be frozen and reheated in a warm oven or the toaster for a quick, homemade breakfast.

Deliciously light, moist, and fluffy. Blueberries or bananas can easily be tossed into the batter for a fruity twist. Or, two words: chocolate chips. It’s easily one of our favorite breakfasts, and something that I think we all look forward to on the weekends. I know your family will too!

Buttermilk Pancakes

3 cups all-purpose flour
3 Tbsp sugar
3 tsp baking powder
1 1/2 tsp baking soda
3/4 tsp salt
3 cups buttermilk
1/2 cup milk
3 eggs
5 Tbsp butter, melted

In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. Whisk to combine and make a well in the center of the ingredients. Set aside.

In a separate bowl or large liquid measuring cup, beat together buttermilk, milk, eggs and melted butter.

Heat a lightly oiled griddle or frying pan over medium high heat. You can flick water across the surface and if it beads up and sizzles, it’s ready!

Pour the wet mixture into the well of the dry mixture, and use a rubber spatula to combine. Stir until it’s just blended together. Do not over stir – batter should be slightly lumpy.

Pour or scoop 1/3 cup of batter onto the griddle, I’ll usually do three at a time. Cook until bubbles become visible, then flip. Brown on other side.

Cooked pancakes can be stored on a baking sheet in a warm oven while you finish cooking the others.

Source: adapted from Allrecipes.com

Old-Fashioned Potato Salad

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Old-Fashioned Potato Salad

Can you guys believe it’s already Memorial Day weekend? I am so thankful that summer is here! We spend a majority of our free time on the boat or at the beach in the summer months – a perk of be being sandwiched between the Chesapeake Bay and Atlantic Ocean. We also love to cook and enjoy meals outside when it’s warm, a tradition that the boys have loved. They’re always so excited to hear we’re going to have a “picnic dinner” in the backyard.

One dish that I find myself making again and again over the summer is this classic potato salad. It’s old school, but it’s the perfect balance of textures and flavors. Starchy potatoes, hard boiled egg, celery, and crunchy onions tossed in a dressing made of mayo, Dijon, and celery seed. Then, for my signature twist I like to add a bit of Old Bay on the top. Honestly, that’s actually my mom’s signature twist – this is her potato salad. And, her mom’s potato salad. But, I’ve adopted it as my own. The seafood seasoning mixture kicks plain old paprika to the curb!

Great to enjoy for a cookout, a potluck, a beach lunch, or a random picnic…anywhere, really. I love to enjoy leftovers for lunch as well. Try this one for your Memorial Day get together this year, and you won’t be sorry!

Old-Fashioned Potato Salad

2.5 lbs (about 8 medium potatoes) starchy potatoes (like Russet or Yukon Gold), peeled and halved
8 eggs
1 large white onion, finely chopped
3 stalks celery, finely chopped
1 cup mayo (I’ve substituted half of this amount with Greek yogurt to great results)
3 Tbsp Dijon mustard
1 Tbsp yellow mustard
1/2 tsp celery seed
kosher salt
1 Tbsp Old Bay seasoning

Place the potatoes in a large pot and fill with cold water. Add 1 Tbsp of kosher salt, cover, and bring to a boil. Cook over medium-high heat until potatoes are easily pierced with a pairing knife, about 20 minutes. Once tender, drain potatoes and let sit in colander until cool enough to handle and chop into 1/2-inch chunks. Set aside.

Hard boil the eggs by placing them in a pan of cold water. Bring to a boil. Once boiling remove from heat, cover, and let sit for 10 minutes. Drain out the hot water and soak in cold until the eggs are cool enough to peel. Peel, chop, and set aside.

Make the dressing by combining the mayo, as well as the mustards, celery seed, and 1/2 tsp salt in the bottom of a large bowl. Add the cooked potatoes, eggs, onions, and celery. Gently toss to combine mixture evenly. Season to taste with salt.

Place in serving bowl and sprinkle with Old Bay.

Leftovers can be refrigerated for up to 3 days.

Source: adapted from my mom’s family recipe