What’s great about this recipe is that it’s uniquely scaled for you, a duo, or a whole damn crew. The blackberry jam keeps nicely in the refrigerator for about two weeks, so this is a toast you can remake countless times. It’s hearty enough for a meal, delicate enough as a snack, and downright georgous as an appetizer.
- 1 1/2 cups blackberries
- 1/2 cup blueberries
- 1 teaspoon vanilla
- 1 1/2 Tablespoons sugar
- 3 Tablespoons water
- 1 – 2 teaspoons cornstarch, sifted
- 8 oz challah bread, sliced (or your bread of choice!)
- 4 oz goat cheese
- Fresh mint to garnish
- In a medium-sized saucepan combine the blackberries, blueberries, vanilla, sugar, and water (covered) over a medium low flame. Once simmering and the fruit begins to burst (about 5 minutes) gently mash with a fork or potato masher, then whisk in the cornstarch until well incorporated.* Cover once more and simmer over a low flame until needed.
- Meanwhile, toast the challah bread as desired — I recommend extra crispy.
- When ready, smear each slice of challah bread with a thick layer of goat cheese, then spoon over with the smashed blackberries. Garnish with mint, then eat!
* Add 1 teaspoon if you want the blackberries more runny, 2 teaspoons for a thicker texture!
- If eating for one, still follow the recipe! the leftover blackberries can be refrigerated in a glass container for up to two weeks, so you make this toast even quicker the next time you crave it.
Made with eggs, tomatoes, onions, American cheese, hash browns, and 100-percent USDA Choice ground beef, the omelet is topped with both ketchup and mustard . . . oh, and pickle chunks, too
Have corned beef left over from making corned beef and cabbage? (Yes I know, it’s a stretch, but one can hope.) Make corned beef hash! Chop it up and fry it up with boiled potatoes and serve with runny fried eggs for breakfast.
Or don’t wait (hope) for leftovers, making this hash is a good enough reason to make corned beef in the first place.
- 8 cups shaved corned beef
- 8 cups diced cooked potatoes
- 1/2 cup finely diced onion
- 1/4 cup instantpotatoes
- 1 Tablespoon Worchestershire sauce
- Finely chop shaved corned beef.
- Lightly brown diced potatoes in skillet with a small amount of vegetable oil.
- Add corned beef, diced potatoes and diced onion to a steamer pan on medium heat for 10 minutes, stirring occasionally.
- Stir in instant potatoes to absorb free moisture and reduce heat to low for 5 minutes.
- Mix in worchestershire sauce and serve.
Ready for a smokier taco?
If you’re a fan of smoky flavor, prepping up a chipotle taco seasoning before taco night will make you very happy. This spice blend uses common spice rack ingredients and brings the smoke through both chipotle powder and smoked paprika. We kick in a little cayenne pepper to increase the overall heat just a touch.
Don’t limit this tasty seasoning to tacos. You can use it anywhere taco of Mexican seasoning is called for to add a little south-of-the-border flare to your meal. It’s delicious simply mixed with ranch dressing for a quick dip or use it as a dry rub on chicken, pork, or steak to add a smoky, earthy heat.
- 1 tablespoon chipotle powder
- 1 tablespoon smoked paprika
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon ground coriander
- 1 teaspoon black pepper
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt or to taste
- In a mixing bowl combine all ingredients and mix thoroughly.
- Use immediately or store in a sealable jar (airtight) for future use.
- The additional cayenne pepper is optional. Chipotle pepper already brings jalapeño level heat to the seasoning (chipotle chilies are dried and smoked jalapeño peppers). Cut it completely if you prefer a low to medium level heat.
Inspired by an innovative macaroni and cheese recipe that calls for adding sodium citrate, an emulsifying salt, to cheese to keep it smooth when heated (instead of adding flour to make a béchamel), we based our sauce on American cheese, which contains a similar ingredient. Because American cheese has plenty of emulsifier but not a lot of flavor, we combined it with more-flavorful extra-sharp cheddar. A bit of mustard and cayenne pepper added piquancy. We cooked the macaroni in a smaller-than-usual amount of water (along with some milk), so we didn’t have to drain it; the liquid that was left after the elbows were hydrated was just enough to form the base of the sauce. Rather than bake the mac and cheese, we sprinkled crunchy, cheesy toasted panko bread crumbs on top. Our simplified mac and cheese recipe takes only about 20 minutes from start to finish.
- 1 1/2 cups water
- 1 cup milk
- 8 ounces Elbow Macaroni
- 4 ounces American Cheese, shredded (1 cup)
- 1/2 teaspoon Dijon Mustard
- Small pinch cayenne pepper
- 4 ounces Extra-Sharp Cheddar Cheese, shredded (1 cup)
- 1/3 cup Panko Bread Crumbs
- 1 Tablespoon Extra-Virgin Olive Oil
- Salt and pepper
- 2 Tablespoons Grated Parmesan Cheese
- Bring water and milk to boil in medium saucepan over high heat. Stir in macaroni and reduce heat to medium-low. Cook, stirring frequently, until macaroni is soft (slightly past al dente), 6 to 8 minutes.
- Add American cheese, mustard, and cayenne and cook, stirring constantly, until cheese is completely melted, about 1 minute.
- Off heat, stir in cheddar until evenly distributed but not melted.
- Cover saucepan and let stand for 5 minutes.
- Meanwhile, combine panko, oil, 1/8 teaspoon salt, and 1/8 teaspoon pepper in 8-inch nonstick skillet until panko is evenly moistened. Cook over medium heat, stirring frequently, until evenly browned, 3 to 4 minutes.
- Off heat, sprinkle Parmesan over panko mixture and stir to combine.
- Transfer panko mixture to small bowl.
- Stir macaroni until sauce is smooth (sauce may look loose but will thicken as it cools). Season with salt and pepper to taste.
- Transfer to warm serving dish and sprinkle panko mixture over top.
- Serve immediately.
- Barilla makes our favorite elbow macaroni. Because the macaroni is cooked in a measured amount of liquid, we don’t recommend using different shapes or sizes of pasta.
- Use a 4-ounce block of American cheese from the deli counter rather than presliced cheese.