Dinner Surprise II

Just to recap for anyone who hasn't seen this before..."Dinner Surprise" is whatever the heck I come up with based on the ingredients in my fridge. We rarely plan a whole meal when we shop and it's decided when we walk in the kitchen every night. Usually, it's just a series of proteins and vegetables we come home with.

Had some good-looking swordfish as a start, tonight. I figured I could pair it with Stew's potato salad.

I made a mango salsa to go with the swordfish. It was great.
1/2 avocado
1/2 mango
1/2 tomato (cored)
chives
good slice of red onion

Chop it all up and put in a bowl. Add fresh lime juice and some salt. Stir and refrigerate. Mmm.


Vegetable. Needed a vegetable. Yellow and green squash in the fridge. Cut one of each up in long slices. Buttered a small casserole dish.

Melted some butter (2 tbsp?). Took it off the heat. Stirred in sour cream, about 3 tbsp, about 2 tbsp of grated pecorino romano, and a couple good shakes of seasoned breadcrumbs. Made it a little thinner with some milk. Threw the squash in the pot, stirred it all up, put it in the casserole. Baked it at 350 for, oh, I don't know. Until it was done.

(Of course I forgot to take a picture until we had eaten most of it. But you get the idea.)

We bagged the potato salad. Totally unnecessary.

What did you have for dinner?

Easy and Cheesy

Feelin' cheesy this week!

In addition to the post yesterday about fromage fort, I felt the need to post my mac-and-cheese recipe that I have received numerous requests for. Here it is, on Martha Stewart's Everyday Food. I made it this Sunday when we had guests over; I also made it recently for O's kids' birthday party and it was a big hit.

It should be noted that I rarely, if ever, use the exact recipe.

• Sometimes I add the ham. It's best to do that after you have an awesome ham for Easter, or some other holiday. (Which, on a side note...if you do...order from Ham I Am. Sounds silly, but it sure isn't when you taste it. Just close your eyes when you sign for the shipping charges. It's worth it.)
• Inspired by some other recipes, I add Worcestershire and mustard. This adds a little kick to it and is particularly delicious in the cooler months. Holds up a bit better next to a red wine. I like this better than the cayenne mentioned in the ingredients.
  
• I don't always add the breadcrumbs on top, either. Not necessary if you've got too much else going on. Add a little extra cheese and it will get crunchy anyhow.
• Wheat pasta. Go ahead. Just use it. It tastes good in this and no one will really know unless you tell them. I think it actually adds to the flavor nicely.
• Lastly...and I think I find this about every mac-and-cheese recipe I've ever tried....add more cheese. Like, a cup more. Trust me, you won't ruin it.

Yummy. I had leftovers for dinner...I guess that's why I felt compelled. Let me know if you come up with any other variations.