We’re Thankful for Colleagues That Cook!

Facebook LinkedIn Twitter Google+

There were so many mouthwatering submissions for the Holiday 2016 Recipe Challenge that we simply couldn’t pick just one winner! This year, we have selected three category winners for Classic Cookin’, Recipe Rookie and Diversely Delicious.

Image result for mac and cheeseClassic Cookin’ - Suzanne Frew and her Macaroni & Cheese

This all-time favorite dish is classic with a twist. When asked where she found the recipe, Suzanne takes ownership of “the World’s Best Mac & Cheese.” She was sure to specify, “That is not hyperbole.  Everyone thinks theirs is best, but I’m the only one who is right.”

This holiday staple has been in Suzanne’s culinary repertoire for over 15 years and is frequently seen at the Pyramid Atlanta Thanksgiving potluck. It repeatedly wins rave reviews from her stepson, David, and a memorable partygoer who rolled her eyes up in her head and said, “Oh, my God! That’s the best mac and cheese I’ve ever had!” Then she looked a little nervous and said, “If you ever meet my mother, don’t tell her I said that.” Approx. Cook Time (w. prep): 40 minutes (20 minute bake time)

INGREDIENTS

  • 8 oz macaroni
  • 1/4 C butter
  • 1/4 C flour
  • 1/2 T whole grain mustard (Inglehoffer Stone Ground Mustard is good)
  • 1 clove or 1 t minced garlic
  • 1 C whole milk
  • 1 C cream
  • 1/2 t each salt & pepper
  • 8 oz (2 C) sharp cheddar, grated
  • 1/2 C buttered, toasted bread crumbs (1/2 C panko & 1-2 T butter - brown in skillet)
  • 1/4 C freshly grated Parmesan cheese

DIRECTIONS

  1. Preheat oven to 350 degrees F.
  2. Meanwhile, combine marinara, ricotta and balsamic in a large bowl. Season to taste with salt and pepper. Fold in cooked pasta and transfer mixture to a large baking dish. Cover with shredded mozzarella and parmesan, and place halved cherry tomatoes on top.
  3. Bake until the cheese melts and begins to turn golden-brown and bubbly in spots, about 20 minutes.
  4. Sprinkle with basil and drizzle with balsamic glaze, if desired.

 

Recipe Rookie – Rohit Arora and his Caprice/Basil Baked Pasta

Rohit tapped into his technology roots for his cooking inspiration, YouTube has been credited as the origin for this family pleasing meal. While he’s only been making it for the past year, his skills in the kitchen have brought great renown with his children, who ask for the dish every holiday season and even say, “You’re a better cook than mom!”

Approx. Cook Time (w. prep): 30 minutes

INGREDIENTS

  • 3/4 lb. cooked fusilli pasta
  • 3 c. prepared marinara
  • 1 1/2 c. fresh ricotta
  • 1 tbsp. balsamic vinegar
  • kosher salt
  • Freshly ground pepper
  • 2 c. shredded mozzarella
  • 1 c. finely grated Parmesan
  • 2 c. cherry tomatoes, halved
  • 1/4 c. Thinly sliced basil
  • Balsamic glaze, for drizzling (optional)

DIRECTIONS

  1. Preheat oven to 350 degrees F.
  2. Meanwhile, combine marinara, ricotta and balsamic in a large bowl. Season to taste with salt and pepper. Fold in cooked pasta and transfer mixture to a large baking dish. Cover with shredded mozzarella and parmesan, and place halved cherry tomatoes on top.
  3. Bake until the cheese melts and begins to turn golden-brown and bubbly in spots, about 20 minutes.
  4. Sprinkle with basil and drizzle with balsamic glaze, if desired.

 

Diversely Delicious https://scontent.xx.fbcdn.net/v/t1.0-9/551705_3802078445878_699269212_n.jpg?oh=80e6d806ca5731a0fec3c3866e8b57ff&oe=58CA1FD0– Papia Roy and her Murgh-Keema Mumtaz Mahal

 

Always looking for a way to please a diverse crowd of holiday family and friends, Papia found herself cooking for her nieces and nephews who had spent the semester eating cafeteria food and were dying for some traditional Indian fare. She customized an ancient Mughlai recipe – the Murg-Keema Mumtaz Mahal.

 

INGREDIENTS

  • 4 tsp chopped garlic
  • 2 tbsp chopped ginger
  • 4 dried red chilies
  • 2 tbsp. poppy seeds
  • 20 raw cashew nuts
  • 2 tbsp. oil
  • 2 tbsp. ghee
  • 1/2 tsp cardamom seeds
  • 8 cloves
  • 3 finely sliced onions
  • 1 tsp turmeric
  • 2 finely chopped tomatoes
  • 6-8 chicken thigh pieces or whole chicken
  • 1 lb. of minced lamb meat
  • ½ tsp. turmeric
  • 1 finely chopped tomato
  • 1 tbsp. chopped mint leaves
  • 3 onions
  • beetroot juice
  • vinegar
  • salt
  • 1 tsp. honey
  • ¼ cup honey
  • Chili powder
  • Cumin powder
  • Cilantro

DIRECTIONS

The recipe has four components: the chicken, the ground lamb, the pickled onions and the candied nuts.

  1. 4 tsp chopped garlic; 2tbsp chopped ginger; 4 dried red chilies: 1 tbsp. water – blend into a paste and divide into two portions.
  2. 2 tbsp. poppy seeds, 20 raw cashew nuts, 2 tbsp. water – blended into a paste.
  3. Heat 2 tbsp. oil and 2 tbsp. ghee in a deep pan. Fry 1/2 tsp cardamom seeds and 8 cloves for a few minutes, then add 3 finely sliced onions and fry until it becomes translucent and begins to change color. Add one portion of the paste from step 1, continue to stir, then add the paste from step 2, together with 1 tsp turmeric, and 2 finely chopped tomatoes. When the masala (spice paste) has been properly cooked, add 2 cups of water and bring to the boil. Add about 6-8 chicken thigh pieces or the whole chicken if you are using the whole bird, bring to boil again, cover and then simmer until the chicken is done. Stir from time to time during this process to make sure that the bird cooks evenly.
  4. While the chicken is cooking, in a separate pan put 1 lb. of minced lamb meat, the rest of the spice paste from step 1, ½ tsp. turmeric, 1 finely chopped tomato, and 1 tbsp. chopped mint leaves in a pan. Cook the mixture until it is done, adding water if necessary. The consistency should be crumbly but moist.
  5. For the garnish, cut onions into thin slices and pickle them in beetroot juice, vinegar, salt and 1 tsp. honey. In a small pan heat ¼ cup honey, a pinch of chili and cumin powder and toss the cashew nuts. Spread the coated nuts in a lined baking pan and toast them in the oven until they brown.
  6. To assemble the dish use a large platter. Make a circle of the minced meat along the inner rim. Put the cooked chicken in the center. Add chopped cilantro leaves where the chicken meets the mince. On the outer rim of the platter, place the onion rings with a nut in the center of each ring. Scatter the rest of the nuts over the chicken.
Posted Date: 
Wednesday, January 11, 2017 - 10:30