[Food Series] Maw Maw’s Totally Southern Macaroni and Cheese

Posted on by Jennifer Fontaine
This may sound a little sappy, but this dish represents so many things I am thankful for. This recipe has been passed down from my great-grandmother, to my grandmother, to my mother then, to me and it always has a place on our Thanksgiving table. This year, it is with honor, that I pass it down to your family! Enjoy!

Ingredients
2 16 oz bags of Rigatoni
4 16 oz bags of shredded Sharp Cheddar
10 eggs
1/2 gallon of Whole Milk
1 tablespoon of Ground Mustard
2 teaspoons of Tony Chachere’s Creole Seasoning
Begin by par boiling the rigatoni. Preheat the oven to 325 degrees. Split the pasta up evenly between two 9 by 12 by 3 baking dishes. In a large mixing bowl whisk together half of the eggs, half of the milk, half of the ground mustard and half of the Tony Chachere’s, then mix in one bag of cheese. Once the cheese is fully incorporated into the mixture, pour over pan number 1 of noodles and stir it around making sure to coat all of the pasta and evenly distribute the cheese. Repeat this process for pan number 2, then put both into the oven. After 20 minutes, stir both dishes well, scrape the sides and put them back into the oven. After another 20 minutes, stir them both again and put them back into the oven for another 10 minutes, then add one bag of cheese on top of each pan and put them back into the oven until the cheese is all melted and starting to slightly brown (about 15 minutes). Slice, serve and count your blessings! Happy Thanksgiving!
By Jennifer Fontaine

[Food Series] Mediterranean Shrimp and Feta Bake

Posted on by Jennifer Fontaine

I will never forget the first time I had this dish. Our dear friends Isabel and Matt had invited us over for dinner one evening and Isabel proceeded to parade out a smörgåsbord of out-of-this-world dishes. For some reason stuck in my head and the next week, I had her recipe in my hot little hands. I’ve been making it for guests at my home for years now, even for picky, non-shrimp eaters!! It’s simple, nutritious and delicious! Enjoy!

Ingredients
1 lb of medium-size raw Shrimp
1/2 Brown Onion
2 medium Tomatoes
2 cloves of Garlic
1/4 cup fresh Dill
1/2 cup fresh Parsley
1/2 cup Feta Cheese
1 tablespoon Olive Oil
Salt and Pepper

Peel and clean the shrimp. Dice the onion and tomato and mince the garlic. Chop the dill and parsley. Preheat the oven to 425 degrees. In a deep pot, add the olive oil and onions and saute for about 2 minutes on a medium heat, then add the garlic and saute for another minute. Add the tomatoes and saute for another 5 minutes, then add your shrimp and cook with the lid on for about 5 minutes. Toss in the freshly chopped herbs and simmer for another 2 minutes, then pour everything into a baking dish, cover with feta cheese and bake for 20 minutes! Enjoy!

By Jennifer Fontaine

[Food Series] Roasted Acorn Squash with Crispy Brown-Buttered Sage and Toasted Pine Nuts

Posted on by Jennifer Fontaine

There’s just something so inviting and cozy about roasting squash, not to mention the fact that it’s pretty much the easiest thing in the world to do! Since the weather here in LA has decided to stay hovering in the high 80s, I decided I would fill my house with the quintessential Fall aroma of cinnamon and acorn squash. Enjoy!

2 Acorn Squash
1/2 cup of mixed grains or rice
1/4 teaspoon Cinnamon
1/8 teaspoon Nutmeg
1 tablespoons butter
1/4 cup raw Pine Nuts
8 Sage leaves
Salt and Pepper

Preheat the oven to 450 degrees. Cut the acorn squash in half and place seed-side down on a roasting sheet. Bake for 45 minutes or until you can easily depress the outer shell of the squash. When the squash is done, take it out and allow it to cool for 10 minutes. In a pot, prepare the grains or rice. I used Trader Joe’s Harvest Grain Blend which is a mix of some fun grains including orzo, baby garbanzo beans, Israeli style couscous and red quinoa. It cooks up, per the directions on the package, in 10 minutes! Remove the seeds from the squash and gently scoop out the inside into a mixing bowl. Add the grains, cinnamon and nutmeg and mix well. Carefully scoop the mixture back into the acorn shells for a cool presentation. In a large pan, melt the butter on low heat, then add the pine nuts and sage and sauté for about 4 minutes. Watch it closely to make sure the butter doesn’t burn! Pour butter, pine nuts and sage evenly over the four acorns, serve and enjoy!

By Jennifer Fontaine