Chipotle Cheddar Cornbread

From the kitchen of One Perfect Bite...I can't imagine ham without cheese or peanut butter without jelly. Some foods are just made for each other. In our house, chili falls into that category. I can't remember the last time I made a chili without serving cornbread on the side. I know you already have a recipe for cornbread, but I hope you are adventurous enough to give this loaded cornbread from the Culinary Institute a try. The only hard and fast rule for making cornbread is not to overmix it. I have one other to share with you. When you add ingredients to a standard cornbread it will require more time to cook. Make sure your bread is done before you take it from the oven. I have never had great luck keeping cornbread because it stales so quickly. When I have leftovers, I cube and freeze the cornbread and use it as the base for stuffing pork chops or chicken. Do give this recipe a try. I know you will like the cornbread. Here is how it's made.

Pimento Cheese Burger Topping + Basic Grilled Hamburgers

From the kitchen of One Perfect Bite...This is the other recipe I found while looking for something new and easy to share with you on the holiday weekend. Few, if any of you, have time today for complicated recipes or major changes to your holiday menu, but I thought those of you who planned to grill hamburgers might find this burger topping simple enough to add to your menu at the last minute. The directions are so specific that I don't have to add anything to them. I know those of you who try the pimento cheese topping will like it. It makes a plain burger something really special. Here is how it's made.

Cheesy Jalapeno Monkey Bread

From the kitchen of One Perfect Bite...I rarely use frozen bread dough, but I wanted to share this recipe with those of you who, like me, will use it in a pinch. I needed to come up with a bread that would go well with chili and I had seen a recipe similar to this one on the allrecipes website which you can see here. It was a perfect solution for me this afternoon. Nearly everyone likes monkey bread and I thought this Mexican-style pull apart would work well with the chili. It did. The recipe is easy to follow and is, for the most part, self-explanatory, but there are a couple of unmentioned pit falls that might cause you problems if you decide to make the bread. First, the dough must be completely thawed and at room temperature before it is formed. If you decide to use a pan that does not have a tube, the bread will take longer to cook, and, tube pan or not, you want to make sure the bread is done before you remove it from the oven. Once the dough is in the pan, be patient and let it double before you bake it off. If the dough is at room temperature, formed in a tube pan and allowed to rise until it has doubled in volume, I think you'll be very happy with this recipe. Here is how the bread is made.

Welsh Rarebit

From the kitchen of One Perfect Bite...Those of you who remember waffles for dinner on Sunday night, will also recall tonight's feature recipe. While Welsh rarebit has fallen out of fashion, back in the day it made regular appearances on American tables. At its most basic, the dish is simple and consists only of toast over which a thick cheese sauce is poured. We are told that in 18th century England  the poor ate rabbit, while in Wales, where rarebit originated, the population was so poor that rabbit was replaced with cheese. While I'm sure the story is apocryphal, it does help explain how the dish got its name. There are many versions of this recipe, some of which predate the settlement of colonial America, but they all share a common base of bread and cheese. The best of them are made with a sauce so velvety that, in theory, you'll forget there is no meat. More to the point, if you are fortunate enough to have one of the best versions, you won't care that there is no meat. This happens to be one of my favorite quick-fix meals and I make it often, using soup and a small green salad to round it out and make it substantial enough to serve as a light supper. For years, I used Jeff Smith's version of rarebit, but I when I stumbled on Alton Brown's recipe, which is made with a caraway rye bread, I switched my allegiance. These days, while it is probably overkill, I make the rye bread I use, so I can control the thickness of the rarebit base. I must also admit that I've become a bit of a cheese snob. While I'm not particular about its country of origin, I insist on using an aged white cheddar for the cheese sauce. I have a simple recipe for a light rye bread that I'll share with you tomorrow, but tonight I want to focus on the cheese sauce and the assembly of the rarebit. Please give this recipe a try. You will not regret it. Here is how this fabulous version of rarebit is made.

Simple Scallion and Cheddar Cheese Popovers

From the kitchen of One Perfect Bite...What do you serve with a soup or stew that spans the seasons? Popovers are a great idea, especially if you can find a version that your family will find interesting. I found this very simple recipe in Family Circle magazine and it immediately appealed to me because of its cheesy goodness and the ease with which it came together. The finished popover is moister than its more ordinary cousins, but the flavor of this savory, especially when served warm, is outstanding. This is a two bowl and wooden spoon affair, so you'll need no special equipment to assemble the popovers. You will, however, want to liberally coat the muffin cups or popover pans with nonstick spray. These puppies cling tenaciously to the pan and it would be a shame to spoil their appearance with tears or knife wounds. I must admit I had a couple that looked like they had gone a round or two with Mike Tyson. We ate them anyway. It is important to serve these warm. They become unpleasantly moist if they are allowed to sit for any length of time. You can, however, rewarm them successfully. While I thought the popovers were O.K., the Silver Fox really enjoyed them. The recipe speaks for itself. If you are looking for a different bread to serve with meals, you might want to give this recipe  a try. Here is how the popovers are made.

Scallion and Cheddar Popovers...from the kitchen of One Perfect Bite courtesy of Family Circle magazine

Ingredients:
1 cup all-purpose flour
1/2 teaspoon salt
2 eggs
1 cup milk
1 cup (about 4-oz.) shredded sharp cheddar cheese
3 scallions, trimmed and chopped

Directions:
1) Coat 6 cups of a popover or 8 cups of a standard muffin pan with nonstick cooking spray. Fill empty cups with 1/2 inch of water (so as not to burn pan). Heat oven to 450 degrees F.
2) In bowl, whisk together flour and salt. In second bowl, whisk together eggs and milk. Add to flour mixture; stir just until blended. Fold in cheese and scallions.
3) Fill prepared cups about 3/4 full (about 1/3 cup batter in each). Bake at 450 degrees F. for 15 minutes. Reduce oven temperature to 350 degrees F. and bake for 10 to 15 minutes, until browned and puffed. Keep oven closed until end of baking time or popovers will deflate.
4) Remove popovers from oven and immediately remove from pan. Pierce sides once with a knife to release steam. Serve warm. If needed, reheat at 350 degrees F. for 5 minutes to crisp outside edges. Yield: 6 to 8 servings.







One Year Ago Today: Apricot Oatmeal Bars














Two Years Ago Today: The Good Woman's Cod Fish Casserole














Three Years Ago Today: Greek Flat Bread Pizza

Oh, Baby! It's Hot Hot Hot Jalapeno and Bacon Dip

From the kitchen of One Perfect Bite...If your family likes heat, and you can count a teenager or two among those who will watching the game with you on Sunday, I hope you'll give this recipe a try. It defines simplicity and makes enough dip to feed a small country. It also doubles as a fabulous burger topping and it is reputed to cure bunions and cause the planets to align. Now, I'm personally not much into dips. I've made a ton of them over the years because others love them, but my game addictions are fresh hot pretzels or hot dogs on stale buns, even when the game is watched at home. I guess I'm a purist. That means I have to rely on the judgment of others when it comes to rating dips and spreads. Over the years, we've established a base line against which all the dips I make are judged. It pains me to admit this, but the old Knorr Spinach Dip is their hands down favorite and the one against which all others are judged. The dip, found here, is a 50's relic that I suspect most of you have never tasted, but if ever you do, I think you'll better understand how it captured the loyalty of several generations of Americans. At any rate, my crew thinks that tonight's dip is good enough to share the same table with their favorite. It is loaded with bacon and jalapenos and if you like either you'll enjoy the dip. Here is how it is made.

Hot Hot Hot Jalapeno and Bacon Cheese Dip...from the kitchen of One Perfect Bite

Ingredients:
2 (8-ounce) blocks of cream cheese, room temperature
1 cup shredded extra-sharp cheddar cheese
1/2 cup sour cream
1/2 cup mayonnaise
1 tablespoon minced garlic
1 teaspoon smoked paprika
8 strips of crisp cooked bacon, coarsely crumbled + 1 tablespoon bacon drippings
1/2 to 1 (4-ounce) can diced jalapenos

Directions:
Preheat oven to 350 degrees F. Combine cream cheese, cheddar cheese, sour cream, mayonnaise, garlic, paprika and bacon drippings in bowl of a food processor. Pulse until mixture is perfectly smooth. Fold in crumbled bacon. Depending on heat tolerance, fold in 2 to 4 ounces of diced jalapenos. Scrape into a shallow 1-quart baking dish and bake until bubbly and lightly browned, about 20 to 25 minutes. Serve warm with a baguette or pita or tortilla chips. Yield: About 3-1/2 cups.

One Year Ago Today:  Grilled Chicken with Tamarind and Coconut Glaze

Two Years Ago Today: Triple Chocolate Cheese Cake

Three Years Ago Today: Warm Asian Rice Salad

Super Bowl Hot Vegetable Dip

From the kitchen of One Perfect Bite...I know it is a bit early, but the Super Bowl is next week-end and I wanted to share this recipe with you while there is still time for it to be considered as a new game go-with. I found the recipe on the Whole Foods website and gave it a test run this afternoon. The recipe was simple to begin with, but I made it simpler still, by using pre-packaged ingredients that did away with the need to peel or slice or dice anything at all. The Silver Fox, who is in charge of provisions for the next week or so, came home from the store with a 12-ounce bag of cauliflower florets, a 6-ounce bag of baby spinach and a 12-ounce bag of shredded cheese. That wasn't what I had on the list, but this is one of those occasions where I applaud his independence and take-charge mien. I cooked the cauliflower in the microwave and then threw everything into the bowl of a food processor. Save for wait-time, the whole process took about 5 minutes of my time. I know you all will enjoy this dip, but vegetable lovers will be in heaven. The dip has layered flavors and the only change I made to the original version was to add the juice of a small lemon to the mixture before it was warmed. You'll want to adjust salt and pepper to your own tastes. This is best served with sturdy chips or vegetable sticks. If there is any of the dip remaining after the game, it can be thinned with milk or cream and used to dress pasta. I hope you'll give this recipe a try. It's worth 5 minutes of your time. Here is how the dip is made.

Super Bowl Hot Vegetable Dip...from the kitchen of One Perfect Bite courtesy of Whole Foods

Ingredients:
Florets from 1/2 head cauliflower (about 2-1/2 cups), steamed until very soft and cooled
4 ounces 1/3 less fat cream cheese
1/4 cup mayonnaise
1 fresh jalapeño peppers, seeded and finely chopped
2 cloves garlic, chopped
3/4 teaspoon salt
12 ounces (about 3-1/2 cups) shredded Cheddar-Jack cheese
3 lightly packed cups (about 5 ounces) baby spinach leaves
Optional: Juice of 1 small lemon

Directions:
Heat oven to 375 degrees F. Pulse cauliflower in a food processor until very smooth. Add cream cheese, mayonnaise, jalapeño, garlic, salt and all but 1/2 cup of the cheese shreds and pulse until very smooth. Add spinach and pulse until chopped. Addlemon juice if using. Adjust salt to taste. Scrape into a lightly greased 1-quart ovenproof baking dish or casserole, sprinkle with remaining cheese and bake until hot and bubbling, about 35 minutes.

One Year Ago Today: Crock-Pot: Cuban Pork and Black Beans

Two Years Ago Today: Crock-Pot Pork Posolé

Three Years Ago Today: Mexican Skillet Corn Bread

Tomato Pie

From the kitchen of One Perfect Bite...Tomatoes are coming in with a vengeance now and I'm really scrambling to find new ways to use them. Save for pizza, I've never had a tomato pie, and this one came to my attention while I was searching for recipes that used tomatoes. The pie was featured in Woman's Day magazine and I've made it twice since finding the recipe. The tart in tonight's photos is the result of a slight change made to the original recipe. Specifically, I replaced large tomato wedges with an equal weight of cherry and grape tomatoes. The change worked well, but I must admit that I actually liked the original version better than my own. While they made for a less colorful pie, I think the meatier tomato wedges give the tart a better texture. The pie is nicely spiced, and, if you use a commercially prepared crust, you'll find it really easy to prepare. It will need to sit a few minutes before it is cut, but the crust will become soggy if it is allowed to sit for too long a time. This is a really nice way to use any excess tomatoes you may have. I hope you will give the recipe a try. Here's how the tomato pie is made.

Tomato Pie...from the kitchen of One Perfect Bite courtesy of Woman's Day magazine

Ingredients:
1 9-inch unbaked pie crust
2 leeks (1/4 pound), root ends trimmed, tops cut so about 1 in. pale green remains
3 teaspoons olive oil, divided use
2 tablespoons minced garlic
2 tablespoons fresh oregano leaves
1 teaspoon each salt and pepper
1/4 cup Italian seasoned bread crumbs
1 cup Mexican-style shredded Cheddar Jack
2 large (about 1-1/4 pound) tomatoes, each cut in 12 wedges or an equal weight of plum or cherry tomatoes

Directions:
1) Heat oven to 450 degrees F. Line a 9-inch pie plate with crust and bake for 9 minutes as the package directs. Cool. Lower oven temperature to 350 degrees F.
2) Meanwhile cut leeks lengthwise in quarters; thinly slice. Put in bowl of water; stir to loosen grit; lift to colander to drain.
3) Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add leeks; sauté 6 minutes or until soft. Add garlic, oregano, salt and pepper; sauté until fragrant. Remove to a plate. Wipe skillet with paper towels. Add remaining 1 teaspoon oil and bread crumbs to skillet. Stir 3 minutes or until lightly toasted.
4) Sprinkle 1 cup leek mixture over bottom of crust; sprinkle with cheese. Lay tomato wedges around edges and in center. Top with rest of leek mixture; sprinkle crumbs around edge.
5) Bake 35 minutes, or until hot and tomatoes are soft. Remove from oven; let stand at least 5 minutes, but no more than 1 hour, before serving. Serve within 1 hour of baking or the crust may get soggy. Yield: 6 servings.

One Year Ago Today: Spiced Potato Wedges

Two Years Ago Today: Grilled Flank Steak with Coffee Sauce

Three Years Ago Today: Half Moon Pies and Harvest Moon Pudding

Savory Apple and Cheese Bread

From the kitchen of One Perfect Bite...I'm back home and playing catch-up again. While I managed to post, not much else was done this week. Those things moved to the sidelines now have my undivided attention and I'll be in touch with those of you who left comments and emails for me before the sun rises on Monday. Promise! Tonight's recipe is a simple seasonal quick bread that was developed by Lisa Lavery for the food site CHOW. It combines two fall favorites, apples and cheese, to make a savory quick bread that I think you will enjoy. While the recipe specifies Irish cheese, I used a white cheddar made here in Oregon and had splendid results. I have, however, left Lisa's recommendations in the recipe that appears below. The bread makes wonderful toast and pairs beautifully with fall soups. The recipe is simple to make and while the bread is delicious, it probably should be categorized as a cheese bread. While the apples contribute moisture to the loaf, their flavor is overwhelmed by the copious amount of sharp cheese that is used in the batter. Next time I make this, I'll cut back on the amount of cheese I use and see what happens. The bread has many merits, including the fact that I was able to catch-up with my favorite TV program, Covert Affairs, as it baked. I don't watch a lot of TV, but I'm fanatical about the shows I do enjoy. I love the writing done for this series and this episode was outstanding. It even sent me on a search for the haunting background music that supported the final moments of tonight's plot. I love to see things, be they large or small, done well, and tonight I got a twofer. I know you'll enjoy the bread. I suspect you'd like also like the program. If you are a fan of Covert Affairs, and would like a link to the simple melody heard at the end of the episode, let me know and I'll be happy to send it to you. Here's the recipe for the bread.

Savory Apple and Cheese Bread...from the kitchen of One Perfect Bite courtesy of Lisa Lavery via CHOW

Ingredients:
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon fine salt
1/2 teaspoon ground sage
3/4 cup medium-dice Irish cheddar cheese, such as Dubliner (about 3 ounces)
3/4 cup grated Irish cheddar cheese, such as Dubliner (about 1-1/2 ounces), grated on the large holes of a box grater
3 large eggs
2/3 cup whole milk
4 tablespoons unsalted butter (1/2 stick), melted, plus more for coating the pan
1-1/2 cups grated Granny Smith apples (about 2 medium), grated on the large holes of a box grater

Directions:
1) Move a rack to center of oven. Preheat to 350 degrees F. Generously coat a metal 9 x 5 loaf pan with butter.
2) Whisk flour, baking powder, salt, and sage together in a large bowl until aerated and any large lumps are broken up. Add diced and shredded cheese and toss until pieces are separated and evenly coated with the flour mixture. Set aside.
3) Place eggs, milk, and melted butter in a medium bowl and whisk until smooth. Add apples and stir until combined. Add egg mixture to flour-cheese mixture and stir until flour is just incorporated, being careful not to overmix (a few streaks of flour are OK). Batter will be very thick.
4) Using a rubber spatula, scrape batter into prepared pan, pushing it into corners and smoothing top. Bake until bread is golden brown all over and a toothpick inserted into center comes out clean (test several spots because you may hit a pocket of cheese), about 45 to 50 minutes.
5) Place pan on a wire rack to cool for 15 minutes. Run a knife around perimeter of bread and turn it out onto cooling rack. Let it cool for at least 30 minutes or more before slicing. Yield: 1 loaf.

One Year Ago Today: Pasta all' Amatriciana

Two Years Ago Today: Huevos Ahogados en Salsa Verde

Three Years Ago Today: Tomato Jam

Maple, Apple and Cheddar Pie

From the kitchen of One Perfect Bite...While we are not entertaining this weekend, I was asked to bring dessert to a couple of the parties we will be attending. I'm happy to oblige because it gives me an opportunity to test a few  recipes I've been wanting to try. I'm quite an adventurous eater and have a reputation for eating anything that does not bite back. There are, however, certain food pairings that have managed to escape my ravenous pursuit of dishes that might provide the one perfect bite to which my blog is dedicated. While I've seen apple pie served with cheddar cheese, it never struck me as being a particularly Lucullean combination, so I simply never tried it. I did, however, become more curious when I saw this recipe in several publications owned by Meredith Corporation. Their version of the pie combines  apples and cheese and uses both to make a sweet, yet savory, filling for the pastry shell.  I knew that sooner or later their pie would grace my table. Today was the day. Despite the chopping that is involved, the pie is easy to make and its savory goodness makes it a delightfully different dessert. The apples and the cheese blend nicely together and their flavor is enhanced by the judicious use of maple syrup. If you are in a rush, use a commercial pie crust, but do not stint on the type or quality of cheese that you use. This pie surprised me and I must admit I liked it a lot. It will never replace our standard apple pie, but this was really nice for a change and it was well received. I do hope you'll give this recipe a try. Here's how the pie is made.

Maple, Apple and Cheddar Pie...from the kitchen of One Perfect Bite courtesy of Meredith Corporation

Ingredients:
Pastry for a Double-Crust Pie (see below)
1/2 cup sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
5 cups thinly sliced peeled apples (such as Jonathan or Macintosh) (5 medium)
1-1/2 cups shredded white cheddar cheese (6 ounces)
1/4 cup maple syrup
1 tablespoon whipping cream
2 tablespoons maple syrup
1/4 cup toasted chopped pecans (optional)

Directions:
1) Preheat oven to 375 degrees F. Prepare pastry for a double-crust pie as directed below. On a lightly floured surface, slightly flatten one portion of dough. Roll dough from center to edge into a 12-inch circle. Wrap pastry circle around rolling pin; unroll into a 9-inch pie pan or plate. Ease pastry into pie pan without stretching it; set aside.
2) For filling, stir sugar, flour, cinnamon, and salt together in a large bowl. Add apples and toss gently to coat. Add cheese and the 1/4 cup maple syrup; toss gently to combine. Transfer filling to pastry-lined pie pan. Drizzle with cream.
3) Trim pastry even with edge of pie pan. Roll remaining dough into a 12-inch circle. Cut slits in pastry to allow steam to escape. Place pastry circle on filling; trim pastry to 1/2 inch beyond edge of pie pan. Fold top pastry edge under bottom pastry. Crimp edge as desired. Cover edge of pie with foil to prevent overbrowning.
4) Bake for 40 minutes. Remove foil. Bake about 20 minutes more or until apples are tender and pastry is golden brown. Transfer to a wire rack. Brush with the 2 tablespoons maple syrup. If desired, sprinkle with pecans. Cool for 1 hour. Serve slightly warm. Makes 8 servings.

 Pastry for a Double-Crust Pie

Ingredients:
2-1/2 cups all-purpose flour
1 teaspoon salt
1/2 cup shortening
1/4 cup butter, cut up, or shortening
1/2 - 2/3 cup ice water

Directions:
Stir flour and salt together in a large bowlt. Using a pastry blender, cut in shortening and butter until pieces are pea size. Sprinkle 1 tablespoon of the ice water over part of the flour mixture; toss gently with a fork. Push moistened pastry to the side of the bowl. Repeat moistening flour mixture, using 1 tablespoon of the ice water at a time, until all of the flour mixture is moistened. Gather flour mixture into a ball, kneading gently until it holds together. Divide pastry in half; form halves into balls.

One Year Ago Today: Mexican Lasagna

Two Years Ago Today: Pear Flognarde

Three Years Ago Today: Salmon Burgers with Chipotle Aioli and Pineapple Salsa

Chicken Spaghetti

From the kitchen of One Perfect Bite...This casserole is the lazy cooks answer to Chicken Tetrazzini. As you glance through the recipe, you'll see just how easy this is to make. A deli rotisserie chicken is the main source of protein in this entree, but additional amounts of it come from the dairy products that are used to make a quick and fail-proof version of bechamel. The bechamel, or white sauce, is quickly made with an instant or quick-blending flour and it is used to replace the condensed soups that are used in most versions of this recipe. This dish can be drier than I like, so to prevent that, I add a can of low-sodiun broth to the final mix of ingredients. It works well. This casserole is not at all fancy but it is delicious and can be made hours in advance of serving. It can also be frozen. We'll be on the water for the most of the day today and it's really nice to know that all that's left to do for dinner is to pop this in the oven. I'll serve it with a huge platter of tomatoes and a bowl of tossed greens. If I'm feeling energetic I might even whip up a loaf of garlic bread. If you've never had chicken spaghetti, I hope you'll give it a try. It's a family friendly casserole and, if you get the seasonings right, it is delicious. Here's the recipe I use.

Chicken Spaghetti...from the kitchen of One Perfect Bite

Ingredients:

One-Step White Sauce

4 tablespoons butter
1 cup finely chopped onion
1/2 cup finely chopped red bell pepper
1/2 cup chopped green bell pepper
1 teaspoon minced garlic
3 cups cold milk
1/4 cup quick-mixing flour
1 teaspoon seasoned salt
1/8 teaspoon cayenne pepper
1/2 teaspoon freshly ground black pepper
2 teaspoons fresh lemon juice
1 teaspoon dried tarragon or thyme leaves
1/2 cup Parmesan cheese

Casserole Mixture

12 to 16-oz. dry spaghetti snapped in half
3 to 4 cups cubed cooked chicken from a deli rotisserie chicken
3 cups shredded sharp Cheddar cheese, divided use
1 (14.5-oz.) can reduced sodium chicken broth

Directions:
1) Preheat oven to 400 degree F. Lightly spray a large heat-proof casserole dish with cooking spray. Set aside. Bring 4 to 6-quarts of water to a rolling boil.
2) To make white sauce: Melt butter in a large saucepan set over medium heat. Add onions and bell peppers and saute until softened, about 3 to 5 minutes. Add garlic and saute until fragrant, about 30 seconds longer. Add milk and whisk in flour, stirring until smooth. Stir in salt and black and cayenne pepper. Bring to a boil, stirring constantly, over medium heat. Boil and stir for 1 minute longer. Remove from heat and stir in lemon juice, tarragon and Parmesan cheese. Adjust seasoning to taste.
2) To make casserole mixture: Cook pasta in boiling salted water according to package instructions. Drain pasta and place in a large bowl. Add white sauce and 2 cups of cheddar cheese, tossing to combine. Finally, add chicken and canned broth. Stir well to combine. Turn contents into prepared casserole dish. Sprinkle top with reserved cheddar cheese. Bake for about 30 minutes, or until heated through and bubbly. Yield: 8 servings.

One Year Ago Today: Peanut Butter and Oatmeal Picnic Bars

Two Years Ago Today: CowboyCaviar

Three Years Ago Today: Pork Burgers Indochine

Retro Family Meatloaf

From the kitchen of One Perfect Bite...Meatloaf isn't glamorous, but like most of you who have raised, or are raising a family, I can make one in my sleep. I have at least a dozen recipes for loaves of one type or another. Some are fancy and can rival the finest of French pates, but this effortless creation is the one that I relied on when I was working and all the chairs around my table were still occupied. It is one of the few recipes in my collection that relies on a dehydrated soup mix.  I gave myself absolution for using it years ago and I'm unapologetic about its use in this particular recipe. It simply works better than fresh onions in this meatloaf. I suspect the recipe originally came from the Lipton's test kitchens, but I have not been able to verify that or identify who else might have been responsible for its creation. It you can fill in the blanks, please let me know so I can properly credit the source.  The loaf takes about 10 minutes to mix, and if you form it into mini-loaves as I have here, you can have dinner on the table in just a bit over 30 minutes. If you prefer to bake it as a single loaf, use a 9 x 5 x 2-inch loaf pan to form it, but turn it onto a baking pan to bake for about 50 to 60 minutes. The freestanding loaf allows all surfaces of the meatloaf to be glazed and helps keep it  from sitting in the drippings that are released as it bakes. This recipe will make 6 servings. It can be doubled or tripled if you are feeding a gang. This makes an nice entree for a family meal. I know those of you who try it will appreciate the ease with which this comes together. It's a great recipe to make in the kitchen of a vacation rental. Here's how the meatloaf is made.

Retro Family Meatloaf...from the kitchen of One Perfect Bite

Ingredients:
1-1/2 pounds lean ground beef
3/4 cup crushed buttery round crackers (i.e. Ritz)
1 cup shredded Cheddar cheese
1 (1-oz.) package dry onion soup mix (i.e. Lipton)
2 large eggs, beaten
1/4 cup chili sauce(i.e. Heinz) or ketchup
3 tablespoons steak sauce

Glaze:

1/4 cup chili sauce
2 tablespoons brown sugar
2 teaspoons cider vinegar

Directions:
1) Preheat oven to 350 degrees F.
2) To make glaze: Combine chili sauce, brown sugar and vinegar in a small bowl. Set aside.
3) Combine ground beef, crushed crackers, Cheddar cheese, and onion soup mix in a large bowl and mix until until well combined. Do not overmix.
4) Whisk eggs, ketchup, and steak sauce in a separate bowl until smooth. Add to meat and mix until evenly combined. If mixture seems too dry, add a little water. Divide mixture into 6 equal portions. Shape into cupcake size rounds or ovals and place on a baking sheet. Brush tops with half of glaze.
5) Bake in until mini-meatloaves reach 160 degrees F, about 20 to 25 minutes. brush again with reserved glaze. Serve immediately. Yield: 6 servings.

One Year Ago Today: Whole Wheat Pasta with Sun-Dried Tomato and Walnut Pesto

Two Years Ago Today: Corn and Radish Salad

Three years Ago Today: Green Beans with Sesame-Miso Sauce

Cheddar Cheese and Olive Focaccia

From the kitchen of One Perfect Bite...This bread is a wonderful way to extend a simple meal and the cheddar cheese used to top it makes it especially good to serve with a creamy tomato soup like the one featured here a few days ago. It really is very easy to do. If you are uncomfortable working with yeast, purchase a commercially available pizza dough and top it with the ingredients used in this recipe. Chances are no one will be the wiser and I certainly will never tell. I think those of you who try this recipe will be really pleased with the results. A cook's reputation is often made by the way things are combined at the table. A soup by itself may not garner praise, but when served with a lovely salad and a homemade bread, such as this Americanized focaccia, chances are you'll receive rave reviews. Here's the recipe.

Cheddar Cheese and Olive Focaccia Bread...from the kitchen of One Perfect Bite

Ingredients:
2-3/4 cup all-purpose flour
1 teaspoon salt
1 teaspoon sugar
2-1/4 teaspoons active dry yeast
1 teaspoon garlic powder
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1 dash black pepper (ground)
1 tablespoon vegetable oil
1 cup warm water (105-115 degrees)
2 tablespoons olive oil
1/4 cup thinly sliced, sauteed red onion
1/4 cup thinly sliced, sauteed bell pepper
1/2 cup sliced black olives
2 tablespoons grated Parmesan cheese
1-1/2 cups shredded cheddar or Colby cheese

Directions:
1) Mix yeast and water in a small bowl. Let sit until bubbles form, about 10 minutes. Set aside.
2) Meanwhile, combine flour, salt, sugar, garlic powder, oregano, thyme, basil, and black pepper in a large bowl.
3) Add yeast mix and vegetable oil to dry ingredients and combine. When dough has pulled together, turn out onto lightly floured surface and knead until smooth and elastic.
4) Lightly oil a large bowl, place dough in bowl, and turn to coat with oil. Cover with damp cloth and let rise in warm place 25 minutes.
5) Preheat oven to 425 degrees.
6) Punch dough down, place on greased baking sheet. Pat dough into 12 to 14-inch circle about 1/2 inch thick. Make indentations in dough about 1/2-inch apart, then prick dough with fork. Brush top with olive oil, then sprinkle with onions, bell pepper, olives, Parmesan and cheddar cheese. Bake for 13-15 minutes until golden brown. Serve warm. Yield: One 12 to 14-inch focaccia bread.








One Year Ago Today: Sour Cherry Pie with Streusel Topping












Two Years Ago Today: Vegan Red Lentil and Pepper Flan







You might also enjoy these recipes:
Rosemary Focaccia - Cookie Madness
Herb and Tomato Focaccia Bread - Meal 4 Moms
Whole Wheat Focaccia - Diethood
Roasted Garlic Focaccia Bread - Cooking with Michele
Roasted Sweet Pepper Focaccia - Cooking with Siri
Herb and Cheese Focaccia Bread - Plain Chicken
Herbed Fococcia Bread - Pantry Eats
Homemade Focaccia Bread with Figs and Goat Camembert - Local Lemons
Whole Wheat Olive Flatbread - One Perfect Bite
Onion Parmesan Focaccia Bread with Tomatoes - One Perfect Bite

House Special Mac N' Cheese with Broccoli

One Perfect Bite was featured in the Sunday Brunch Segment of Amuse Bouche, the blog associated with the magazine Where Women Cook. It you're interested, the feature can be seen here.




From the kitchen of One Perfect Bite...This recipe was written for a competition that's disappeared from the radar. When the economy went south, some cooking contests were discontinued and the prize structures of others were drastically changed. A lot of us have recipes sitting in limbo as a result. This is one of my captives. The dish is a favorite of Bob's and he asked me to make it for dinner one night this week. I honestly had forgotten how good it is, but when I made it tonight I knew I'd have to share the recipe with you. It would be a perfect dish for Meatless Monday. It really is not hard to do and if you like macaroni and cheese with a twist, I really think you'll enjoy this. The dish is a combination of two old favorites, one is a cheesy broccoli soup and the other, of course, is a creamy mac n' cheese. While it bakes in the oven and forms a crust, this remains a creamy, rather than dry, mac n' cheese. That will be off putting to some, but I hope most of you will take a look at the recipe and give it a try. This is very straight forward dish and I have no cautions regarding its construction. If you like macaroni, cheese and broccoli, you're in for a taste treat. Here's the recipe for my house macaroni special.

House Special Mac N' Cheese with Broccoli...from the kitchen of One Perfect Bite

Ingredients:
4 tablespoons unsalted butter
1/2 cup finely diced onion
1/2 cup finely diced carrot
1/4 cup flour
3 cups milk, divided use
1 pound fresh broccoli florets cut into small pieces
1 cup heavy cream
1/8 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon black pepper
8 ounces Colby cheese, shredded
4 ounces sharp Cheddar cheese, shredded
8 ounces small elbow macaroni
Topping
3 tablespoons panko bread crumbs
6 tablespoons grated cheddar cheese

Directions:
1) Add water to a large pot and set to boil. Preheat oven to 375 degrees F. Butter a large gratin dish (9 x 13-inch) or 6 individual casserole dishes. Set aside.
2) Melt butter in a large saucepan set over medium heat. Add onions and carrots and saute until vegetables are tender, about 5 to 6 minutes.
3) Meanwhile, bring 2 cups milk to a simmer. Add broccoli and cook until tender, about 5 minutes. Break broccoli into small pieces with a spoon.
4) Add flour to carrot and onion mixture and cook for 2 minutes without allowing it to brown. Slowly whisk in reserved 1 cup milk. Whisk in cream. Add milk and broccoli to sauce. Reduce heat to low and simmer for 15 minutes.
5) Add garlic powder, salt, pepper and both cheeses to sauce and stir until cheese has melted. Reduce heat and keep warm.
6) Add macaroni to boiling water and cook until just tender. Drain and add to sauce mixture. Transfer to gratin dish or individual casseroles. Top with breadcrumbs and cheese.
7) Bake until bubbling and cheese is melted, about 15 to 20 minutes. Serve immediately. Yield: 6 servings.

You might also enjoy these recipes:
Stove Top Mac and Cheese - I'll Have What She's Having
Crock-Pot Mac N'Cheese - Cookistry
Spinach Macaroni and Cheese - The Recipe Girl
Baked Macaroni and Pimento Cheese - Drick's Rambling Cafe
Beefed Up Mac and Cheese - Real Mom Kitchen
Baked Macaroni and Cheese - The Galley Kitchen
Three Cheese Baked Macaroni - Culinary in the Country
Parmesan Macaroni and Cheese - Coconut and Lime
Bacon, Macaroni and Cheese - Our Life in the Kitchen
Green Chili Macaroni and Cheese - Vino Luci Style
Crab Mac and Cheese - Closet Cooking
Truffle Macaroni and Cheese - Life's Ambrosia
Pumpkin Macaroni and Cheese - Squirrel Bakes
Truffled Mac N' Cheese - One Perfect Bite
Game Day Chili Mac Skillet - One Perfect Bite
Goat Herder's Mac N' Cheese - One Perfect Bite

This post is being lined to Meatless Monday's at My Sweet and Savory

♬ Rainy Day Cheese and Potato Soup ♬

Photo courtesy of Bryan Door


Don't Let the Rain Come Down

From the kitchen of One Perfect Bite...While it didn't snow today, we had lots of rain. It was the kind of day that begged the soothing comfort that comes with a steaming pot of soup and a loaf of slow rising, aromatic bread. I had no intention of stepping outside for a grocery run, so both had to crafted from pantry and refrigerator stores and that left me with few options. A basic bread was no problem, but I wanted the soup to show a little thought and care. While rifling through my files, I came on this one from our days in Chicago. The music was resurrected from that period as well. Back then, my young and earnest rhythm section kept the beat with wooden spoons and the sight of their dancing backfields would make even a curmudgeon smile. Their "Ah, ha!" was worthy of a Grammy. The simplicity of this soup and the ease with which it can made make it very appealing on a damp and chilly day. It's similar to a broccoli and cheese soup but much easier to make. You can have this one on the table in less than an hour. I have one caution to share with you. Make sure the soup doesn't boil after cheese has been added to the base. It will break and separate and you'll end up with a curdled mess. While that won't affect flavor, a once pretty soup will become downright unappealing. Whole milk can be used to replace light cream, but don't be tempted to use lower fat dairy products. They just won't work here. This is a thin soup that is lightly thickened by mashing some of the potatoes in the pot. If you prefer a thicker soup, instant mashed potatoes or a slurry can be used to fortify the base. Without further ado, here's the recipe for my rainy day cheese soup.

Cheese and Potato Soup...from the kitchen of One Perfect Bite

Ingredients:
6 cups peeled and diced boiling potatoes
2 tablespoons vegetable oil
2 tablespoons unsalted butter
1/2 cup finely chopped onion
1/2 cup finely chopped celery
4 (10.5-oz.) cans condensed chicken broth, undiluted
8 ounces shredded sharp cheddar cheese + additional cheese for garnish
2-1/4 cups light cream or half-and-half
1/2 teaspoon sugar
1/4 teaspoon cracked black pepper
Salt to taste
Optional garnish: chopped bacon, chives, cheese

Directions:
1) Saute celery and onions with butter in a 3-quart saucepan until onions are translucent. Do not let onions brown.
2) Add chicken broth and potatoes and cook over medium low heat until potatoes are tender. about 10 to 15 minutes.
3) Mash potatoes lightly, leaving most of them in chunks. Reduce heat and stir in half-and-half. Add cheese and stir until completely melted and dissolved into mixture. Sprinkle sugar, pepper, and salt to taste into soup, stir.
4) Simmer slowly for 20 – 30 minutes taking care not to let soup scorch. When ready to serve garnish as desired. Yield: 6 servings.

You might also enjoy these recipes:
Cheesy Potato Soup - The Royal Cook
Baked Potato Soup - Gina's Skinny Recipes
Scallion and Potato Soup - Living the Gourmet
Kale and Potato Soup - The Teacher Cooks
Sweet Potato Soup - Taste Tempters
Hearty Ham and Potato Soup - Let's Dish
Sausage and Sweet Potato Soup with Black Eyed Peas - Deep South Dish