Happy Monday! Have a lasagna.
Also (BONUS!) there are noodles and an obscene amount of cheese, because Monday. [Read more…]
I teamed up with my friends at Saucy Mama to bring you this recipe. They provided product for testing and are offering one lucky Life As A Strawberry reader their very own collection of Saucy Mama products to try! Read through the end of the post for giveaway details. All opinions, as always, are my own.
I could never ever ever ever ever live without pasta. (My next sentence was going to be a list of things I maybe COULD live without, but then I had a lot of trouble coming up with a food I could live without that wasn’t brussels sprouts, so we’ll leave it at I could never ever ever ever ever live without pasta but also without anything that is not brussels sprouts. Or gin. I really hate gin. But we’re getting off track here). [Read more…]
Today rocks! And it’s not just because I’m sharing this UMM HELLO AMAZING recipe for Creamy White Wine Shrimp Alfredo with you. Today rocks because in addition to this concoction of garlicky shrimp tossed with fettuccine in a velvety white wine cheese sauce, we’re welcoming the 4th class of Blog Partners to The Sustainable Seafood Blog Project (SSBP)! This is our BIGGEST PARTNER CLASS EVER – be sure to click through the links at the end of this post to say hello to them all, and to take a peek at the delicious seafood recipes they’re sharing! [Read more…]
I’m a little bit obsessed with this mac and cheese. I mean, what does it NOT have? There’s pasta (!) and roasted butternut squash (!!) and GOAT CHEESE (!!!!!!!!!!!!!!!!!!!!) and it is SO insanely rich and creamy that you’d never guess it’s made with 1% milk and missing the “traditional” cheddar overload that so often goes into cheese sauces. (Not that cheddar overload is a bad thing. Obvi). But this mac and cheese is incredibly simple and needs only a handful of ingredients to take it over the top.
I’ve also been really impressed with how well this mac and cheese reheats. Some cheese sauces taste great fresh, but pop ’em in the microwave for meal #2 and suddenly they become a greasy, separated mess. I find with my mac and cheese recipes that adequately thickened milk and a robust enough roux (combined with loaddddds of cheese) generally counteracts that problem just fine. I was a little nervous with this one, though, because – since the butternut squash adds so much thickness and creaminess to the sauce – there really wasn’t all that much milk or cheese in it, and I wasn’t sure how the squash would hold up. Fortunately, even as I polish off the final bites four days later, the sauce retains its richness and creaminess despite all the fridge time and microwave zapping I’ve thrown at it. [Read more…]
I am a firm believer that there are few (if any) things more awesome than mac and cheese.
Except maybe mac and cheese with beer in it. Which, ummmmmm, gotcha covered. [Read more…]