Stovetop Homemade Macaroni & Cheese

Creamy, comforting and delicious homemade macaroni and cheese! Comfort food at its finest and a throwback to childhood.

Macaroni and cheese in my household was an art. In fact, I never knew about the box version until I went to my best friend’s house at the age of 5. Her mom was making a the box version of Macaroni and Cheese and our conversation went a little something like this:

“What are you making?” I asked.

“Macaroni and cheese,” replied my friend’s mom.

“But you’re making it from a box and on the stove. That’s not how you make it,” I replied.

“It’s how you make it at our house,” replied my friend’s mom.

Kudos to my friend’s mom for giving a sassy answer to my sassy question, lol! But seriously, the way I learned to make macaroni and cheese always involved an oven. It was BAKED macaroni and cheese the Southern way (if ya’ll know what I mean).

Anyway, although there is NOTHING quite like my mom’s baked macaroni and cheese (passed down from Grandma’s recipe, hello!), my version of a stove top homemade mac and cheese is a close second for me. Plus… it’s really quick and simple to prepare so that’s a bonus. Especially since this recipe was curated from my old NYC apartment when I was super hungry and in need of some comfort food. Just a few basics and voila, deliciousness! (Is deliciousness a word? Hmmm, I don’t know but you know what I’m saying).

Here’s the recipe, it’s love at first bite (seriously, it’s legit!)

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Stovetop Homemade Macaroni & Cheese

  • 1.5 c dry macaroni (pre-boiled)
  • Bechamel sauce (per my recipe–find it here)
  • 1 cup milk
  • 1.5 c cheese (your favorite of course –cheddar, provolone, mozzarella or even all 3! Let’s get crazy, lol!)
  • salt & pepper (to taste)

Preparation:

Follow the instructions for the Bechamel Sauce Recipe.

Bechamel STEP 7 Final Whisk

Then add 1 cup of milk to the bechamel sauce and bring back to a simmer.

Reduce the heat and stir in the cheese and keep stirring until it’s melted. Then add the cooked macaroni and stir thoroughly until it is well coated with the cheese sauce.

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Remove from the heat and season with salt and pepper (as needed).

Serve and Enjoy!

Mmmmmm….

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Homemade Mashed Potatoes

Creamy, smooth and so delicious — there’s nothing like mashed potatoes made from scratch!

Mashed potatoes is one of the most quintessential foods of my childhood. Thankfully, in my house it was not just reserved for holidays but also for Sunday suppers or even for weekday dining. I learned how to prepare mashed potatoes through watching my mom. She doesn’t have a recipe but rather she simply knows when it’s right, and it always is. Thanks mom for teaching me how to make mashed potatoes and many other dishes.

Here’s the recipe:

Homemade Mashed Potatoes

  • 2-3 large potatoes
  • 1 c milk
  • 3-4 TBSP butter
  • salt & pepper (to taste)

Preparation:

Bring a large pot of water to a boil and add salt (to taste).

Peel the potatoes and chop them into even size pieces.

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Rinse the potatoes and then add them to the pot of boiling water.

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While the potatoes are boiling: add the milk and 3 tablespoons of butter to a small sauce pot and cook until just warmed through but not boiling.

Cook them until they are fork tender and then drain and rinse the potatoes.

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Place the drained potatoes in a large bowl or back in the pot and set aside.

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Pour the milk and butter mixture over the potatoes, half at a time, and mash with a whisk, a masher, or even a fork. (Note: I like my mashed potatoes a bit chunky but if you don’t then you can mix them together in a hand mixture or stand mixture).

Once the potatoes are fully mashed, pour them into a bowl. Top with a tablespoon of butter right in the middle.

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Serve and Enjoy!

 

DIY Self-Rising Flour

Don’t forsake your favorite recipe that requires self rising flour, thanks to this simple DIY recipe to make self rising flour in a flash!

Growing up, my mom always had two containers of flour. On one container she labeled it “All Purpose Flour” and on the other she labeled it “Self Rising Flour.” I noticed that there was always less self rising flour than all purpose flour and the main reason for this was simply because she used the self rising flour a lot more. Quite frankly, when she took out the self rising flour, I knew she was going to be making something I loved (e.g. cakes, pumpkin bread, biscuits, etc.)

Living abroad, is always a good reminder for me that it’s important to know how to make self rising flour. So, thus this recipe. It really is quite essential; not only if you can’t find it at your local grocery store but also for the simple reason that if you run out, you do’t have to run to the store right that moment in order to finish off the recipe.

Here’s the long and short of it (“The Recipe):

Self Rising Flour

  • 1 c all purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 teaspoon salt

Preparation: 

Place all of the ingredients in a bowl, stir, and add to your favorite recipe.

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Note: If you need multiple cups of self rising flour, you can multiply this recipe based on your baking needs.

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So simple.

I love it.

Enjoy!

Guten Appetit!

Gavurdağı Salad (A Traditional Turkish Salad)

A fresh & delicious Turkish salad with the perfect balance of savory and sweet with an olive oil and pomegranate molasses dressing.

      This salad was love at first bite. One of the beautiful things about Turkish food is the vibrant and fresh ingredients that are used in every facet of traditional cooking.

This salad is so fresh, flavorful and delicious. Frequently it is served as an appetizer or to compliment a main dish but I eat it as a main dish because I love it so much.

I hope you enjoy this recipe and discover for yourself why it is a favorite of mine.

Here’s the recipe:

Gavurdağı Salad

  • 1 large tomato (diced)
  • 1 large cucumber (diced)
  • 1 sweet red pepper (diced)
  • 1 bunch of parsley (finely chopped)
  • 10 walnuts (finely chopped)
  • 2 T olive oil
  • 2 T pomegranate molasses*
  • salt & pepper (to taste)

Preparation:

Combine all of the vegetables together in a bowl.

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Drizzle over the olive oil and pomegranate molasses.

Season with salt and pepper and add half of the chopped walnuts.

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Toss the salad thoroughly.

Garnish with the remaining chopped walnuts.

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Serve & Enjoy!

*Searching for Pomegranate Molasses??? If you can’t find it at your local market, then you can either make your own (just combine pomegranate juice and sugar in a 2 to 1 ratio) or substitute a fruity vinaigrette. But pomegranate molasses is so, so good! One taste and your salads will never be the same without it. Trust me 😉

Oven Roasted Potato Wedges

Crispy and flavorful on the outside, tender and delicate on the inside–these oven roasted potato wedges are cooked to perfection to make a delicious and simple dish.

I have yet to meet someone that doesn’t like a good potato wedge. As a kid, wedges were my favorite way to eat potatoes. I loved the fact that you really get to taste more of the potato flavor in a wedge than your average french fry.

Although there are a plethora of frozen or fast food options to pick up potato wedges, I think you’ll be pleasantly surprised to discover just how simple they are to make at home.

Here’s the recipe:

Oven Roasted Potato Wedges

  • 3 large potatoes
  • 2 T olive oil
  • salt & pepper (to taste)
  • parsley (optional garnish)

Preparation:

Pre-heat the oven to 375F and line a baking sheet with parchment paper.

Thoroughly wash the potatoes and then pat them dry.

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Slice them into thick wedges and place them on the parchment lined baking sheet.

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Drizzle them with olive oil and season with salt and pepper. Toss the potato wedges to liberally coat them.

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Then place them in the oven to roast for about 45 minutes, flipping them over on the other side halfway along the way.

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Plate the potato wedges and garnish with parsley. Serve with your favorite dipping sauce and enjoy!

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Mmm…DSC00697

Mmmmmmmm….

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Guten Appetit!

How To Make Roasted Garlic

Roasted garlic is so delicious & versatile to add to your favorite dips, garlic bread or any recipe!

Roasting garlic is a super simple way to add additional flavor to your favorite recipe. If you don’t like the taste of raw garlic, then roasted garlic is a great substitute. The garlic become less pungent and a bit sweet when it’s roasted. That means you get all the flavor of the garlic with a reduced bitter or spicy taste.

I love to just place a bulb of garlic on a baking sheet and rest in knowing that the oven will do the rest of the work. If you love garlic, then you’ll love this recipe.

Here’s the recipe:

  • 1 garlic bulb
  • 1 tsp olive oil
  • salt (to taste; just a sprinkle)

Preparation:

Pre-heat the oven to 375F.

Take your garlic clove and cut off the the very top portion of the bulb just to enough to expose the cloves.

Drizzle the top of the cloves with olive oil and a little sprinkle of salt.

Place the garlic on a piece of aluminum foil and wrap it up like a baked potato or like a little gift (ensuring that the garlic is completely covered by the foil.

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Place in the oven on a baking sheet and roast the garlic for 45-60 minutes, or until the cloves are tender. (Note: the cook time may vary depending on the size of your garlic bulb. I normally use really large bulbs of garlic.)

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Allow the garlic to cool for 10-15 minutes and then unwrap it.

To remove the cloves, simply squeeze the sides of the garlic and you’ll find that the bulbs will easily squeeze right out.

At this point, you can mince the garlic and toss it into anything you like (e.g. hummus, garlic bread, garlic butter, babaganoush, etc.)

Enjoy!

Guten Appetit!