Panera Bread Macaroni and Cheese

A couple years ago, I found the recipe for Panera Bread's Macaroni and Cheese recipe on their website. I can't believe I waited until now to make this at home because this tastes exactly like the mac and cheese served at Panera.

Panera Bread Macaroni and Cheese

(Source: Panera)

1 (16-oz.) package small pasta shells

1/4 cup butter

1/3 cup all-purpose flour

2 1/2 cups 2% reduced-fat milk

6 slices white American cheese, chopped

1 cup (8 oz.) shredded extra-sharp white cheddar cheese

1 tbsp. Dijon mustard

1 tsp. kosher salt

1/4 tsp. hot sauce

Paprika (optional)

Prepare pasta according to package directions. Melt butter in a Dutch oven over low heat. Whisk in flour and cook 1 minute, whisking constantly. Gradually whisk in milk; cook over medium heat, whisking until mixture thickens and is bubbly. Remove from heat. Add cheeses, mustard, salt and hot sauce, stirring until cheese melts and sauce is smooth. Stir in pasta and cook over medium heat, 1 minute or until thoroughly heated. Sprinkle with paprika if desired. Serve immediately.

Maggiano's Taylor Street Baked Ziti

I found my favorite pasta recipe on Maggiano's website this week and I couldn't wait to make this at home. The end result??? Absolute deliciousness :o)

Taylor Street Baked Ziti

(Source: Maggianos)

16 oz ziti pasta

20 oz canned or fresh marinara sauce

2 oz olive oil

1 oz butter

1 lb ground Italian sausage

1 oz chopped basil

2 Tbsp minced garlic

8 oz shredded Mozzarella

1 cup white wine

3 Tbsp grated Parmesan

12 oz diced tomatoes

1 basil sprig

Place ziti Pasta in boiling water and cook as stated on the back of the packaging or until your desired al dente. Place the Olive Oil into a heated sauté pan over medium-high heat and cook the Italian sausage. Once the sausage is almost cooked, add the garlic and continue cooking for approximately 30 seconds. Add the white wine and bring to a simmer, reducing the wine until almost completely dry. Lower the heat to medium, and add the diced tomatoes, marinara sauce, butter and chopped basil. Remove from the heat, and add the pasta and half of the Mozzarella. Then toss to blend. Transfer to the baking dish and top with the remaining Mozzarella and Parmesan cheese. Place underneath a broiler or in a convection oven for approximately 2-3 minutes until cheese is bubbly and golden brown. Garnish with basil sprig and serve immediately

Authentic Korean Kalbi

If someone were to ask me what my favorite Korean food is, it would definitely be Kalbi. I grew up eating a ton of this glorious meat dish as a child and I still have cravings for it when summer rolls around. Thankfully, Dr. Sweetpea is also a huge fan of this dish so I recreated my favorite childhood meal using my mom's recipe. That said, keep in mind this recipe makes a TON of Kalbi so feel free to halve the recipe too.

Korean Kalbi

(Source: My Mom)

10 pounds of beef short ribs

3/4 cup sugar (My mom usually uses 1/2 a cup)

1 cup soy sauce

1/2 cup Mirin (rice wine)

1/4 cup sesame oil

1/2 cup water

Black pepper

4 cloves garlic, chopped

1/6 kiwi, chopped (very little needed since this tenderizes the meat )

1/2 a medium sized onion, sliced

Mix the sugar, soy sauce, mirin, sesame oil, water black pepper, chopped garlic, kiwi, and sliced onion in a large bowl. Set aside. Slice the short ribs into 1/4 to 1/2 inch thick slices. Mix the soy sauce mixture with the short ribs and let it marinate for 6 hours or overnight in the refrigerator. After the meat has marinated for a while, grill the meat until it's nice and brown on both sides. 

Bonefish Grill Crab Cakes

If you know me or Dr. Sweetpea, then you'll know that we're obsessed with delicious crab cakes. We usually order some as appetizers whenever we see them on the menu. That said, we've had some amazing and some horrible crab cakes over the years. I saw some crab meat at Costco last week and decided to try making some at home. I found a recipe from Bone Fish Grill and was absolutely blown away by how simple it is to make these little gems and the taste was phenomenal. We're definitely making these more often because these are restaurant quality and much cheaper too! 

Bonefish Grill Crab Cakes

(Source: Orlando Sentinel) 

1/2 teaspoon Worcestershire sauce

1/2 teaspoon Old Bay Seasoning

1 large egg

1/4 cup mayonnaise

1 teaspoon sour cream

1 teaspoon lemon juice

1 teaspoon Dijon mustard

1 teaspoon kosher salt

2 teaspoons chopped parsley

2 teaspoons ground cayenne pepper

1/4 teaspoon paprika

1/4 cup bread crumbs

2 tablespoons diced red peppers

1 pound lump crab meat, drained

In nonmetallic bowl, whisk Worcestershire, Old Bay, egg, mayonnaise, sour cream, lemon juice, mustard, salt, parsley, cayenne pepper and paprika. Fold in bread crumbs, red peppers and crab. Form  golf ball size patties by hand and squish down a little bit. Coat with additional bread crumbs. Put on parchment paper-lined baking tray. Refrigerate 2 hours. Heat 2 ounces clarified butter in skillet. Cook cakes until golden on each side.

Morton's Steakhouse Mustard Mayonnaise: 

1/4 cup mayonnaise

4 teaspoons Dijon mustard

1/4 teaspoon Worcestershire sauce

1/2 teaspoon horseradish, prepared

Mix all ingredients thoroughly and serve with crab cakes.