Sunday, May 1, 2011


Soo, this post is very late seeing as today is the first of May, however this recipe is so good it had to be posted. All those who are lactose intolerant stop reading and look away. A mere glimpse of this dish will send anyone dairy handicapped running to the bathroom (eww, no pun intended). Pictured below is the most deliciously cheesy food that I have ever consumed, and it came from my kitchen! Yes, it boggles the mind, I know.

marvel at my cheesiness! 

This recipe is from bon appétit magazine or as Dave would say "bone ape tit magazine." I made it for Valentine's Day, it was a sexy mac and cheese with chicken fingers and pink lemonade... that's how we do sexy in the Chung house. But in all seriousness, this is the closest thing to a gourmet meal that I have made so far. The adult version of Mac and Cheese... this isn't your kraft box of Macaroni & Cheese, although I have to admit every once in a while I do have a craving for boxed mac and cheese. (the spirals are my favorite!) 

Mac and Cheese with Pancetta

Servings: 10

  • 8 TBS butter, divided (1 stick)
  • 4 oz thin cut pancetta coarsely chopped
  • 1 c. onion diced
  • 3/4 tsp red pepper flakes (if you don't like spicy food leave out)
  • 1 clove garlic minced
  • 3/4 c. flour
  • 3 1/2 c. whole milk (or more)
  • 2 1/2 c. shredded sharp cheddar cheese
  • 1 c. grated parmesan cheese
  • 1 8 oz container mascarpone cheese
  • 1 1/2 c. panko
  • 1/2 c. fresh Italian parsley
  • 1 lb orcchiette pasta

Melt 1 tablespoon butter in large deep skillet over medium-high heat. Add pancetta; sauté until crisp, about 6 minutes. Add onion; sauté until tender, about 5 minutes. Add crushed red pepper and garlic; stir 1 minute. Stir in 3 tablespoons butter; allow to melt, then add flour and stir 1 minute. Gradually whisk in 3 1/2 cups milk; simmer until thick enough to coat spoon thickly, stirring frequently, about 5 minutes. Remove from heat. Whisk in cheeses. Whisk in more milk by 1/4 cupfuls until sauce is thick but pourable. Season with salt and pepper. DO AHEAD Can be made 1 day ahead. Chill uncovered until cool; cover and chill. Rewarm, stirring over medium heat.

cheese goo

Melt 4 tablespoons butter in large nonstick skillet over medium-high heat. Add panko and stir until very light golden, about 5 minutes. Remove from heat. Stir in parsley. DO AHEAD Can be made 1 day ahead. Cover and chill.


Preheat oven to 350°F. Lightly butter 13x9x2-inch glass baking dish. Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well. Return pasta to pot. Add warm cheese sauce; toss to coat. Season with salt and pepper. Transfer mixture to prepared baking dish. Sprinkle crumb mixture evenly over. Bake mac and cheese until heated through and topping is golden brown, about 30 minutes.

this is a pic from the magazine
Writing this post makes me want this dish sooo bad, but I have so many more recipes to try out and master. Next recipe I'm thinking of posting a Chinese dish, and for now I will file this Mac and Cheese under favorites for sure. 

Wednesday, February 23, 2011


First recipe I ever made that I actually wanted to eat the leftovers was this:

turkey chili

This is a tomato based turkey chili that tastes nothing like the beef chili that you get on chili cheese fries which is the only way I have ever had chili. It is slightly sweet and very spicy. The recipe is more like suggestions of ingredients and amounts I think you should use because then it will turn out awesome. However,  feel free to change things up to your taste. Add black beans instead of kidney beans, you could add red peppers, corn, or even take ingredients out. I'm sure it will turn out great... just not as super mega awesome as this!

Turkey Chili

Servings: 4

  • 1 TBS olive oil
  • 1/2 lb lean ground turkey
  • 1/2 large onion diced
  • 1/2 large carrot grated
  • 2 cloves garlic minced
  • 1 14oz can low sodium red kidney beans rinsed and drained
  • 1 14oz can no sodium diced tomatoes
  • 2 TBS tomato paste
  • 1/4 c. ketchup
  • 1/2 tsp yellow mustard
  • 2 tsp worcestershire sauce
  • 1 tsp chili powder
  • 1/2 tsp red pepper flakes
  • 1/4 tsp cumin
  • 1/4 tsp coriander
  • 1/4 tsp paprika
  • pinch cayenne pepper
  • salt and pepper to taste
  • 1 avocado chopped finely
  • fat free greek yogurt or sour cream

Heat olive oil in pan on medium heat. Add onion and shredded carrot and cook until onion is translucent (5 min). You can omit the carrot if you want, I like to add it because it gives a little sweetness. Next add the garlic and cook for about 1 min. Add chili powder, cumin, coriander, paprika, cayenne pepper, and red pepper flakes. Stir to incorporate the spice throughout onion and carrot mixture, then add the turkey. Season the turkey with salt and pepper and cook all the way through. Next add the canned diced tomatoes, drained red kidney beans, ketchup, mustard, worcestershire sauce, and tomato paste. Reduce heat to a low simmer and let cook for 1 hour stirring every 15 min. Check after 30 minutes to see if it is the desired thickness. This recipe makes a very thick chili with no liquid, if you like your chili more soupy add some low sodium chicken stock. When the chili is done, add your garnish. 

Ok, That's my version of turkey chili! It's Dave's favorite... but so are corn dogs and chicken feet... so never mind... BUT if you decide to try it I hope you enjoy it!