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Wednesday, June 30, 2010

The Taste of Cambridge

Any event that has the words “Taste of” in the title, is one we generally want to attend. Hello, we LOVE tasting! Especially food from some of the area’s best restaurants. Which, of course, is what the Taste of Cambridge is all about. When Chels and I were offered press passes, we immediately decided to head over to the Charles Hotel yesterday evening and check things out. Why wouldn’t we??

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Cambridge, of course, is right next to Boston and super easy to get to. But for some reason, I don’t get over there as much as I’d like to. It takes forever on public transportation and parking can be a bit tricky, so dining on the “other side of the river” doesn’t happen as much as I’d like it to. Because, heaven knows they have a TON of amazing restaurants.

The Taste of Cambridge was the perfect opportunity for us to try samplings many of them. And the Charles Hotel was the PERFECT place to hold an event like this.

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The more of these types of events we go to, the better we get at navigating them. It’s seriously an art! There’s so much food and it’s easy to get really full, really quickly. We generally like to hit up the restaurants we haven’t yet had the chance to visit. We try to stay away from chains and we take it slowly and pace ourselves. And stay away from too much alcohol near the start of the event– Not only for obvious reasons, but because it’s seriously difficult to hold a plate and full drink, while trying to eat, take photos, and navigate the crowds!

Tory Row is one of those restaurants I’ve been hearing about forever, but have never stopped by. But when I tasted the chilled asparagus soup with poached lobster, I fell in love. It was thick and creamy with generous pieces of lobster. This would be a fabulous start to a meal and fitting that it was the first thing we indulged in for the evening.

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As you can see, Tory Row serves breakfast 7 days a week, too. I kind of want to try the jalapeno chicken sausage.

Next up? We spotted lobster rolls from the West Side Lounge and I knew I couldn’t pass them by.

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This was a pretty fabulous lobster roll! I have to say it was a tad bit salty, BUT I loved that it didn’t have a whole lot of mayo in it and was pretty much pure (and delicious) lobster meat.

And, we learned about West Side Lounge’s Monday night special. All summer long, you can get 2 lobster rolls, house-made chips, and slaw for only $12.95. Yes, $12.95! I definitely need to make it there very soon. Who’s coming?

And yes, the house-made chips were awesome.

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Next up? Basha Cafe. I’ve been to Basha before, but it’s been a while and their offerings looked pretty tasty.

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Chels and I split a beef kebab and some rice. I definitely could have eaten more, but I knew it would be smarter to save room. Guess I’ll have to return to Basha for more!

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I’ve actually never heard of Amelias Trattoria and their dish looked quite interesting.

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It was a type of arancini with basil, fontina cheese, and panko. I loved the presentation; it reminded me of something fun you’d get at the fair! It was delicious, but a tiny bit dry. However, I always remind myself it must be nearly impossible to cook food for events like this… SO much food that you have to transport. It can’t be nearly as good as it would be in the restaurant, hot from the kitchen!

Amelia’s menu looks pretty interesting, so I’d love to get there some time in the future.

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Oh, Harvest. I’ve only had the pleasure of dining at Harvest once as an adult, but it was an amazing experience. And one that I’d like to repeat over and over again. I’ve been pretty obsessed with all things lamb lately, so I was immediately drawn to the lamb sausage slider.

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Yup, it was awesome. In fact, I seriously wish I had a full-size sandwich for lunch right now. I highly recommend dining at Harvest if you want a really wonderful experience in Harvard Square. The restaurant is kind of tucked away, dimly lit, quiet, country-like and romantic. Basically everything I want after a crazy day in the city.

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Right after Harvest, we headed to Bambara’s table, where I indulged in some sort of bruschetta with figs and proscuitto, which is pretty much a dream come true for me. I love the salty/sweet combination! I also noticed they have warm lobster sliders on the menu, making Bambara a future must for me.

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Then we spotted Grafton Street! The first thing I said was, “there’s no way I could eat corn on the cob at an event like this.” And it’s true. I’m one of those brats who needs my corn cut off the cob for me (thanks Dad!). And if I chowed down last night? I wouldn’t have been able to smile for any photos.

But I still had to take a couple photos because Grafton Street is where Chris and I first met And so, it will always have a very special meaning to me. I think it’s our goal to go back for all our anniversaries.

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Plus, the corn was just so pretty! And if the employees working the table had offered to cut it off the cob for me, I totally would have indulged.

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From these photos, it doesn’t look like the Taste of Cambridge was too crowded, but it really was!

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We spent a good amount of time hanging out with the lovely Julia Rappaport and her hilariously awesome friend Jon.

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East Coast Grill is one restaurant I CANNOT even believe I still haven’t been to. My dad talks about it all the time as he’s a huge Chris Schlesinger fan and I’ve heard nothing but awesome things about it. I tried to make reservations for the restaurant’s last “Hell Night,” but they filled up amazingly fast, so I’m looking forward to making it to the next one (I hope!).

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For now, I was content trying their pork tacos, which were pretty delicious and super flavorful. I could definitely eat a plate-full!

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We were wandering by Hungry Mother‘s peanut butter sorghum sandwich cookies and I had to grab one. OMG. These were like the Girl Scout’s Do-Si-Dos cookies, but about a million times better. And so satisfying. I NEED the recipe. Or I just have to go to Hungry Mother for a few more. Delicious!

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Of course, we stopped by to see our good friends over at the How2Heroes table. I didn’t even take any photos of their beautiful dessert display because we were immediately bombarded by shots. Jello shots. Alcohol-free jello shots, at that. So, why was How2Heroes forcing jello shots upon us??

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Well, they were 5-alarm ghost pepper jello shots. In case you don’t know, ghost peppers are otherwise known as the hottest peppers in existence. Not ones to turn down a challenge, Chels and I signed the waivers (yes, waivers!) and prepared to down the jello shots. How2Heroes took this shot of us looking thrilled (and semi-nervous) for the challenge:

OK, yeah, we were pretty nervous. And yes, I’m double fisting (Chris loves anything super spicy, so I grabbed one to take home for him). Thank you so much to Megan of Delicious Dishings for catching some fabulous action shots of us!

OK, let’s go!

Well we downed, part of them anyway. These were HOT. Like one of the hottest things I’ve ever eaten, and I love spice. But really, it was more of a pleasant type of hot… Which I’m obviously saying after the fact. Check out my expression in the below photo.

I guess that says it all. By “pleasant” I mean, it was kind of cinnamony-tasting. But our mouths were BURNING and Lynne kindly handed us frosting shots and milk. Yes, a good chaser for too hot jello shots is a frosting shot. Who knew? Now you do.

Now can I get my invitation to East Coast Grill’s Hell Night, please?

By the way, Julia’s friend Jon downed the entire shot without flinching. It made me feel like kind of a wuss.

We wandered around a bit more after that excitement and checked out a huge dessert display. The cupcakes from Lyndell’s looked absolutely scrumptious, but I was too full.

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Too full for a cupcake? I can’t even believe I just said that. Kind of regretting it today.

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But Chels did grab a super cute, super mini ice cream cone!

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OK, I lied. I wasn’t too full when I saw the beautiful-looking strawberry rhubarb crisps from Henrietta’s Table– another Cambridge restaurant I really, really need to make it to.

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Especially after hearing from Julia how delightful these desserts were.

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We could not turn them down. And I’m SO glad we didn’t. This might just be the best “crisp” I’ve ever had. I wanted to snag the whole table. Even though I was incredibly full at this point.

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I’ve always known that Cambridge has an absolutely wonderful dining scene, but last night proved it to me even more. And made me want to head across the river for dinner every night. We had so many amazing dishes and really, I’m not sure which restaurant I want to make my first stop!

Do you have a favorite restaurant in Cambridge?

[Sues]

Labels: taste of cambridge

21 Comments »

Tuesday, June 29, 2010

Pan Seared Scallops with Bacon Succotash

Yesterday afternoon I took, what I thought was going to be, a quick run to the grocery store to pick up some basics to restock the fridge. Once I arrived I realized I didn’t have anything for dinner. My friend Missy and I were hanging out all day running errands and I knew I wanted to make a quick but tasty dinner. Plus it was 12,232 degrees in Boston so I wanted something light and summery. I was aimlessly wandering around the grocery store, which I tend to do more often than I should, and out of the corner of my eye I noticed the Cook’s Illustrated 30-minute Suppers magazine at the deli counter. I picked it up and started skimming it in hopes to gain a bit of inspiration. When I got to the seafood section of the magazine I saw a beautifully looking recipe for Pan-Seared Scallops with Bacon and Succotash and besides a few ingredients, I already had mostly everything at home. AND the grocery store was having a sale on little mini frozen scallops at the seafood counter… $4.99/lb versus $13.99/lb for the larger ones. Hooray!

Here’s what you need:

• 4 slices of bacon, chopped (I used 5 slices. 1 for good luck!)
• 1 1/2 pounds scallops, tendons removed
• salt and pepper
• 1 onion, chopped fine
• 3 garlic cloves, minced
• 4 ears of corn, kernels removed from cobs (and how delicious is fresh corn?!)
• 1 cup frozen lima beans, thawed
• 2 plum tomatoes, seeded and diced (I had grape tomatoes so I used those)
• 2 tablespoons unsalted butter
• 1/2 cup chopped fresh chives

Here’s what you do:

• Cook bacon in a large nonstick skillet over medium-high heat until crisp, about 4 minutes. Transfer bacon to paper towel-lined plate and pour out all but 2 tablespoons rendered fat from the skillet.

• Pat scallops dry with paper towels and season with salt and pepper. Cook scallops in the rendered bacon fat in skillet until golden brown, about 3-4 minutes. Flip scallops and cook until firm and almost opaque, an additional 1-3 minutes. Transfer to a plate and tent with foil.

• Add onion and garlic to the skillet and cook until softened, about 3 minutes.

(here I am chopping the onion in my new Tupperware QuickChef! I’ve never chopped an onion so fast… it was glorious and the cleanup was even easier than a food processor! And, allow me to reiterate, it was 12,232 degrees in Boston yesterday. So pardon my appearance and the “glow” aka no makeup aka no effort went into how I looked yesterday… at all. Not even a little.)

• Add corn, lima beans, and tomatoes and cook until heated through, making sure to stir frequently, 3-5 minutes.

• Add butter and accumulated juices from scallops to skillet and stir until the butter is just melted.

• Remove the skillet from the heat and stir in the chives and bacon, season with salt and pepper to taste.

• Top the succotash with scallops…

This is by far my newest favorite quick and simple Summer creation. Make this for anyone and they’ll never leave your life… guarantee it. I actually liked how the little scallops worked with the dish versus a larger scallop. It was effortless eating and everything fit into one forkful It was light, fresh, crunchy, satisfying, colorful, delicious, mind-blowing… you get the idea. The best part about cooking in the Summer is being able to photograph my food out on my deck, too It brings it to life! Now pardon me while I eat the leftovers for lunch!

[Chels]

Related Posts: Mac and Cheese With Bacon, Fried Green Tomato BLT, Tupperware... and of course, a GIVEAWAY!, Brussel Sprouts!, Feta and Spinach Turkey Burgers,

Labels: bacon, scallops, Tupperware

15 Comments »

Monday, June 28, 2010

Fruit Tart

It’s no secret I love baking desserts. Cupcakes! Cakes! Chocolate everything! This weekend, my family celebrated a late Father’s Day and I was planning on bringing the dessert. Shockingly, I put all thoughts of chocolate aside and focused on fruit. My dad isn’t the biggest chocolate person, especially in the evening, and I know he’s a fan of fruit tarts. And while we’ve had some glorious ones from Whole Foods and Party Favors in the past, I’ve never attempted my own. After looking at tons and tons of recipes, I settled on Martha Stewart’s. Of course. Because a) I totally trust her and b) While involving lots of steps, the recipe was extremely straightforward. It wasn’t tough, but it was a bit time-consuming (you have to spend time waiting for things to cool, bake, cool, etc.).

The recipe has 3 separate parts, so I’m breaking them down for you in the order I did them. First you need the tart crust, then you want to make the pastry cream (so it can cool), and then assemble the tart. Ready? If it means a fruit tart at the end, you better be!

Pate Sucree (tart dough):

2 1/2 C all-purpose flour
3 T sugar
1 C (2 sticks) unsalted butter, chilled and cut into small pieces
2 large egg yolks
1/4 C ice water

Note: You can cut the above recipe in half to make enough dough for one fruit tart. I made the whole thing and put half the dough in the freezer for the future (it can stay in there a month). You never know when you’re going to want some pate sucree!

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The more I make dough for crust, the better I get at it. I’m by no means a pro, but I have found Martha Stewart’s pie crust recipes to be the best and easiest to handle. Pate brisee for pie and pate sucree for this tart. I made this crust the night before since it needed to sit in the fridge for an hour and I wasn’t going to have enough time to wait the next day.

In the bowl of a food processor, combine flour and sugar. Add the butter.

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And process until mixture resembles coarse meal, 10-20 seconds.

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Lightly beat egg yolks and add ice water in a small bowl. I used my BEAUTIFUL bowl that Kyle gave me at HER wedding shower (yes, she gave US gifts at her shower). She chose words that represent what we mean to her and my word was “Inspiration.” The funny thing is, I would most definitely say Kyle has been completely inspiring to me throughout our entire friendship.

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With the food processor running, add the egg mixture in a slow, steady stream through the feed tube. Pulse until dough holds together without being wet or sticky. Make sure you don’t process it for more than 20 seconds. (Sorry for my photos. It was dark and late and I was tired).

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Divide the dough into two equal balls. Flatten each ball into a disk and wrap in plastic. Transfer to the refrigerator and chill at least one hour. I ran out of plastic wrap, so I used plastic Ziploc bags instead.

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Here’s the part where I went to bed. But I got up the next morning, took my dough out of the fridge, and let it soften a bit. Then I floured the counter and rolled the dough out and put it into my dish. Sadly, I don’t have a tart pan (MUST get one!), so I used a pie plate instead.

As you can see, I didn’t do the prettiest job, but I knew I’d be filling it up anyway. AND later that day, my mom gave me an awesome tip. She said when I’m wrapping the dough in plastic before putting it in the fridge, I should flatten it more and have it pretty much rolled out. That way, it will be much easier for me to deal with after it’s chilled. Next time. Thanks, Mom!

After my dough was in the dish, I trimmed the edges flush with the dish. And popped it back into the fridge to chill for 30 more minutes.

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Pastry Cream:

1 C whole milk
1/2 vanilla bean, split (I used 1 T vanilla extract instead)
5 T sugar
3 large egg yolks
1 T cornstarch
1 T flour (preferably rice flour… But I used regular)
1 T unsalted butter

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Now it’s time for the pastry cream!

Put the milk, vanilla bean (or vanilla extract), and 1/4 C sugar in a medium saucepan over high heat until almost boiling.

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In a medium bowl, whisk together egg yolks with remaining 1 T sugar until thickened. Sprinkle in cornstarch and flour and continue beating until well combined.

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If you used vanilla bean, remove it from milk now. And while whisking constantly, slowly pour the heated-milk mixture into egg-yolk mixture.

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Then pour the mixture through a fine sieve back into the saucepan.

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And cook, whisking constantly, over medium-high heat until it thickens (like custard!) and registers 160 degrees on an instant-read thermometer, about 2 minutes.

Transfer to a large bowl and whisk in butter until melted. Cover with plastic wrap, making sure to press it directly on the surface of the pastry cream. And pop it in the fridge to cool.

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The rest of the fruit tart:

All-purpose flour, for work surface
1/2 C heavy cream
1 t sugar
1/4 C red currant jelly, seedless raspberry jam, quince jelly, or apricot jam
4 C mixed berries, preferably blueberries, blackberries, raspberries, strawberries

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While the pastry cream was cooling, I heated my oven to 375 degrees. Then I pricked the bottom of my dough all over with a fork and covered it in parchment paper (leaving at least 1-inch of overhang). I didn’t have pie weights (again, need!), so I filled with lentils to hold the parchment down. And I put my dough in the oven for about 40 minutes (edges were starting to turn golden). Then I took the parchment paper off the dough and baked for another 10 minutes.

Then the crust needed to cool completely. You’re supposed to take it out of the pan and let it cool on a rack. But since I wasn’t using a tart pan, I just kept mine in the pie plate.

Once it was sufficiently cool, I got started on the rest of the recipe. I took my 1/4 C seedless raspberry jam and put it in a small saucepan over medium-low heat, stirring until melted and smooth. And set it aside to cool a bit.

Then I put the heavy cream and sugar in a medium bowl and used my hand mixer to beat it until soft peaks formed.

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Then I folded this whipped cream into the cooled pastry cream in batches.

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I spooned the pastry cream mixture into my cooled tart shell and spread evenly.

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Then I topped with berries and spread the jam glaze over the top.

I loved my nice little selection of berries! I would have used blueberries too, but after buying them 3/$5, I couldn’t justify this week’s 1/$4. I also bought kiwi, but then totally forgot about it. I think these berries worked perfectly, though.

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After a wonderful dinner featuring a glorious cheese course (more on this later!), filet, onion rings, and panzanella salad, we dug into the fruit tart.

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It turned out pretty much just how I wanted it to!! My crust wasn’t as pretty as it could have been, but this is definitely one of those things that takes practice (and patience).

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My dad enjoyed it and we managed to finish off the entire plate (it wasn’t that big. And there were 6 of us). This is one dessert I’ll definitely be adding to my repertoire and I can see myself making it over and over again (probably for the rest of my life!), especially for the summer months.

There’s not much better than summer berries after a delicious meal.

Happy late Father’s Day again, Dad!

What’s your favorite non-chocolate dessert?

Sues

Don’t forget about our Tupperware giveaway!! You have until Wednesday to enter!!

Related Posts: Grilled Peaches!, Pumpkin-Swirl Brownies, Pumpkin Fudge, Peanut Butter Toffee Cookies, Pumpkin-Chocolate-Chip Squares,

Labels: fruit, fruit tart, pate sucree, summer dessert

10 Comments »

Friday, June 25, 2010

Tupperware… and of course, a GIVEAWAY!

Does anyone else’s plastic storage cabinet look like this?

No? Just me?

If you know anything about me, you know that although I may not be the most organized person 100% of the time, I love (am borderline obsessed with…) most forms of containers! The only type of container that actually irritates me so much are plastic storage containers to store food in. Can NOT stand them. Yes, they’re useful but I can never find the right lids, they always tumble over (on my head), basically they’re just annoying. I like things that stack nicely within each other, things that just make sense and take the hassle out of simple tasks… such as storing leftovers. So you can only imagine my excitement when I came home and saw a box from Tupperware waiting for me. Tupperware makes sense. They’ve always made sense, they’re one of the most trusted names in housewares. I immediately opened the package and saw an array of vibrantly colored containers along with a couple other goodies!

In the box:

• 1 shallow red FlatOut! Container

• 2 smaller yellow FlatOut! Containers

• 2 medium orange FlatOut! Containers

• 3 Lime Aid Stuffables Storage Containers, mini set

And evidently I need a 360 degree mirror… did not realize my hair was stickin’ out in the back like that

I also had a little photoshoot on my deck so you could get a closer look

The FlatOut! Containers are adjustable and flatten for space-saving storage (huge plus!). They adjust in height to accommodate a variety of foods. And the best part is they’re freezer and dishwasher safe! Perfect for storing leftovers!

The Stuffables Storage Containers take the “guesswork out of knowing which container to use”! The lids expand depending on how much food is stored in the container and they’re perfect for storing odd shaped foods. They’re also microwave safe (the container only, not the lid!), and dishwasher safe.

And like I mention in the video, my favorite part about these containers is every lid in each color fits the container in the same color. In normal people’s terms: every yellow lid will fit on every yellow container. Which I LOOOOOOVE. I find it quite frustrating to fumble around in search of the right lid for a container, so I was so excited to see that Tupperware took this issue into consideration!

Tupperware also, so generously, sent a quickchef and a Quick Shake Container. The quickchef easily chops fruits and veggies and comes with a paddle whisk that helps making whip creams, salad dressings, and dips a complete breeze! The Quick Shake Container is formed to perfectly fit in the palm of your hand, has an easy pour spout, and a removable blending insert that helps to throughly mix ingredients.

Tupperware has a slew of other products that are fun, extremely useful, and will last a lifetime (they have lifetime guarantees!). Which is why I think they’d make the perfect gift for a housewarming party or really, any gift-giving holiday. Such as my birthday in August-family and friends, take note They even have a registry section! I would not mind outfitting my entire home with Tupperware products, would you?

Stuffables® Containers received the prestigious “Good Buy” award from Good Housekeeping-given each year to a select group of products heralded for their innovative problem-solving designs-the remarkable FlatOut!™ Containers are another Good Buy Award winner. -tupperware.com

GIVEAWAY!

Did you think I’d talk you ear off about these products without offering you something? Here’s your chance to win the Stuffables Mini Set in Lime Aid! It includes three containers: 1 cup, 2 cup, and a 3 cup. Just be sure to leave a comment on this post telling us why you think you need these handy storage containers! All comments must be left by Wednesday, June 30th by 11:59pm EST. One lucky winner will be randomly selected! Good Luck!

[Chels]

Labels: giveaway, home organization, Tupperware

82 Comments »

Thursday, June 24, 2010

Buffalo Chicken Mac and Cheese

Ever since my dinner at Max & Dylan’s a few weeks ago, I’ve had buffalo chicken mac and cheese on my mind. Like, way more than is normal. I decided I needed to re-create my own version. I did a little bit of research, added my own touches, and was on my way to heaven. I’ll tell you right here this dish is NOT good for you. In fact, I’m pretty sure it’s the opposite of nutritious. I did do a few things to try to make it a little bit better than most recipes were telling me. Like I used whole wheat macaroni, 2% milk instead of whole, and 50% reduced fat Cabot Cheddar. Yes, I said a little.

However, this dish is SO worth it. Perfect if you’re going to a party or have a lot of people to feed (it makes A LOT). I made it last Thursday evening when I knew I had a busy weekend where I wasn’t going to have time to cook, but wanted some quick leftovers that would last. I also ended up freezing a lot of it.

Don’t be intimidated by this mega-ingredient list. You’ll have a lot of the ingredients already. And like I said, it’s worth it.

Buffalo Chicken Mac and Cheese:

2 C unseasoned breadcrumbs
11/2 T cayenne pepper
1 1/2 T ground cumin
Sea salt
Freshly ground black pepper
3 large eggs
1 lb. chicken cutlets
6 T canola oil
1 lb. elbow macaroni (whole wheat if you want)
8 T (1 stick) butter, divided (6 T and 2 T)
3 C chopped onions
3 large garlic cloves, chopped
1/2 C all-purpose flour
4 C 2% milk
1 C reduced fat cheddar cheese
1 C crumbly blue cheese
1 C buffalo spice cheese (use Monterey jack if you can’t find)
2 T paprika
1 C Frank’s RedHot Original (I used the extra hot variety)

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Chris happens to be obsessed with this cheese that he randomly found in Star Market. You don’t need it to make this mac and cheese, but if you can find a buffalo spicy cheese to add to the dish, it will definitely enhance it. If not, just use Monterey Jack (or maybe even a pepper jack).

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I, of course, chopped all my onions up with my VeggiChop. I saved about a million hours and a million tears (I ended up using 2 onions to get the 3 cups).

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Mix together the breadcrumbs, salt, cumin, cayenne, and pepper in one bowl.

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And beat the eggs together in a separate bowl.

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And you’re ready to make the chicken! Coat chicken cutlets with breadcrumbs, dip in eggs, and then coat again with more breadcrumbs. Put on a plate and repeat with all the cutlets.

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Now, in a large skillet, heat 1/4 C of canola oil over medium-high heat until shimmering. Add chicken tenders and cook, turning once, until golden brown on both sides.

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Repeat with all the chicken and move to paper towels to drain. When it cools a bit, you’ll need to cut into 1-inch pieces.

Yay chicken fingers!

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Now you’re ready to cook your macaroni. Boil it in a large pot until tender, but not cooked through (super al dente, if you will). Drain and transfer to a large bowl.

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Melt 6 T of butter in same pot over medium heat. Add the onions and garlic and cook, covered, for about 6 minutes. Onions should be soft, but not browned. Make sure you keep stirring.

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Now, add the flour and stir for 2 minutes.

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Then whisk in milk and bring to a boil, whisking frequently. Reduce the heat and simmer the sauce for about 2 minutes. Add all the cheeses, paprika, 1 t salt, and 1 t pepper. Whisk until all the cheeses melt and sauce is smooth, about 2 minutes.

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Remove from heat and mix cheese sauce in bowl with macaroni. Also, mix in half the chicken pieces.

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Now transfer the macaroni mixture into a 13x9x2 glass baking dish. I told you this is a lot of mac and cheese.

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Preheat the oven to 350 degrees and bake macaroni uncovered until heated through, for about 25 minutes.

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Now, stir the Frank’s RedHot and remaining 2 T of butter in a small saucepan over medium heat until the butter milks. Take macaroni out of oven, top with remaining chicken, and pout ReHot/butter mixture over the top (about 4 tablespoons).

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Bake 5-7 minutes more. And serve!

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We love things super spicy around here, so the buffalo spice cheese really helped amp up the spice. If you want the mac and cheese to be super spicy but don’t have the cheese, I would definitely add some Frank’s RedHot (or whatever you’re using) to the cheese mixture instead of just pouring it over the top. If you just want the subtle buffalo spice, just pouring it over the top as indicated should be fine.

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Really though, this was legitimately heaven. SO awesomely amazing. You’re basically combining 2 of Americans all-time favorite foods into one delicious dish. Like I said, bring this to the next party you go to and you’ll be a very popular person.

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Or just make it for yourself and have a big bowl when you’re having a sort of down day. It will cheer you right up. Not that I’m encouraging you to eat your emotions. Just try not to eat the whole thing at once, OK?

What’s your dream mac and cheese combination?

[Sues]

Labels: Buffalo Chicken, Mac and Cheese, Macaroni and Cheese, party food

31 Comments »

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