BHG Delish Dish

Stirring Up Ideas In The Kitchen

Easy Lunches

Hello from Switzerland! My name is Thanh and I am the author and photographer of the blog, Eat, Little Bird. The recipes I love to cook are inspired by my Vietnamese heritage, my childhood in Australia, my husband’s French background, and our love for our new homeland in Switzerland.

Every winter, we like to make the most of the snowy European winter and spend as much time as possible in the Swiss Alps. After a long day on the slopes (or even just a few hours!), I always look forward to the classic après-ski dishes like Goulash Soup, Schnitzel with Warm Potato Salad, and this Swiss Macaroni & Cheese.

When BHG asked me to adapt one of their recipes, I thought it would be the perfect opportunity to introduce a Swiss adaptation to an American classic – macaroni and cheese.

Similar to a traditional American-style macaroni and cheese, the Swiss version (called Älplermagronen) is punchy with strong Gruyère cheese and is often garnished with fried onions and lots of crispy bacon. Some versions even include diced boiled potatoes for extra carbohydrate fuel. But what makes the Swiss version unique is that it is always served with a small bowl of warmed applesauce (or apple compote) on the side.

The recipe I have adapted from BHG is a simple Macaroni and Cheese which uses a classic white sauce with cheese. In place of American cheese, I used instead Swiss Gruyère cheese which is a bit stronger and saltier in taste. I also love the crunch and sweetness of fried onions which are easily made by slicing brown onions and frying them in hot vegetable oil over medium-high heat until they are golden and crispy. Meat lovers would also appreciate a generous sprinkle of hot, crispy bacon.

Making your own applesauce (or apple compote or purée) is also very easy. Simply peel, core and dice four eating apples (such as Braeburn or Pink Lady), and place them in a large saucepan with 1/4 cup of water. Cook on medium-high heat, stirring frequently with a wooden spoon, until the apples have cooked and softened. You should be able to beat them into a purée with a wooden spoon. Add some more water if the purée looks too thick, and taste to check if you need to add any sugar. If you like your applesauce to be really smooth, you can blitz it in a blender or use a soup blender.

The Swiss tend to serve the applesauce in a small bowl on the side, which can be either eaten together with the macaroni and cheese, or afterwards as a light dessert.

I hope you will enjoy this Swiss Macaroni and Cheese!


These recipes are more than just chips and cheese. Celebrate National Nacho Day with gourmet nacho recipes — complete with toppings like sweet potatoes, cheese steak, and marshmallow sauce. Take your pick!

Grilled to perfection. Pinch of Yum‘s Healthy Grilled Sweet Potato Nachos are filling enough to eat as a meal (despite the lack of meat). To make these as healthy as can be, skimp on the chips and load on the veggies!

Meat lovers’ dream. The Recipe Rebel‘s so-easy, super-filling BBQ Bacon Cheeseburger Nachos are the solution to your game-day meal woes.

Stacked with flavor. Chips. Meat and beans. Cheese. Repeat. These Loaded Nachos from The Pioneer Woman are made up of three layers of nacho-y goodness, then topped with veggies of your choosing.

Sandwich reinvented. Turn yesterday’s steak dinner into today’s lunch with this Philly Cheesesteak Nachos recipe from Life’s Ambrosia.

Ultimate mashup. Combine chicken and waffles with nacho cheese and bacon, and what do you get? These marvelously messy Chicken and Waffles Nachos from Real Food by Dad.

Must-have holiday app. Nachos as a fancy meal starter? We promise, Half Baked Harvest‘s three-cheese, delectable-ingredient Cranberry, Butternut and Brussels Sprout Brie Skillet Nachos will have you starting all your elaborate meals with chips and cheese.

Meat-free bite. Betsy Life takes veggie chips one step further with this vegetarian Zucchini Nachos recipe.

Fruit-chip treat. These super-sweet Caramel Apple Nachos from Butter with a Side of Bread are way easier to eat than the real thing.

Spiced up snack. Up the health factor of finger food by swapping mini bell peppers for chips in this Mini Bell Pepper Chicken Nachos recipe, courtesy of Sweet Pea’s Kitchen.


Let’s talk about my latest salad obsession, shall we? Spinach, Grapes and BaconIt’s a salad made with, you guessed it, spinach, grapes, and bacon, but despite it’s simplicity, the dish absolutely sings with flavor!

Baby spinach is tossed with crispy grapes and a tangy-sweet pan dressing made from the drippings of crunchy bacon that’s crumbled on top. Finished with smoked cheese shavings, this salad is delicious enough to enjoy during a quiet night at home, but elegant and exceptional enough to serve as the first course at your next dinner party. Grapes, bacon, and smoked cheese – who could be mad at that?!

Start by getting some bacon sizzlin’ in a skillet. I used my favorite cast iron skillet, but any heavy-bottomed skillet will do just fine. I like to cook my bacon over medium heat – no more no less – which slowly renders out the bacon fat resulting in perfectly crispy bacon every time.

While the bacon’s sizzling away, slice a bunch of fresh red grapes in half. Wash more than you need as you’ll find yourself snacking more than slicing. Is there anything more poppable than sweet, red grapes?

Combine the grapes with baby spinach.

Finally, remove the bacon from the skillet then add red wine vinegar, brown sugar, salt, and pepper to the drippings and quickly whisk to combine. Add to the spinach and grapes then toss to coat.

Finally, shave smoked Gruyere cheese on top. I am next level obsessed with smoked gruyere and pretty much find any and all possible reasons to keep it in my house.

The creamy, smoky cheese is absolutely divine when paired with the salty bacon and sweet grapes.

Pile the salad onto plates then top with the shaved cheese. Grab a fork, and your appetite, and enjoy!

Click here for the Spinach, Grapes and Bacon recipe > 


Hey folks! It’s Brian from A Thought For Food and I’m so happy that I was asked to play around with a BHG recipe!

When I was first approached about writing a post, I immediately knew what I wanted to make. Panzanella, the Italian bread and tomato salad, was something of a revelation for me when I learned of its existence only a few years ago.  You see, for me a salad can never just be lettuce and chopped up carrots and cucumber. I need something substantial on my plate.  Give me cheese or fish or eggs… or bread! Needless to say, when I first came upon the panzanella, I was elated.

The original BHG recipe is outstanding on its own, but I’m the kind of cook who likes to mess with tradition.  Initially, my only modification to the recipe was to include some chopped kale, but when I tried it, I thought, “Eh, that’s okay, but it’s still missing something.” The night before was July 4th and we had a ton of leftover grilled corn in the fridge.  I sprinkled a bit of that in and chopped up some roasted red peppers we had around.  At this point, I knew that I had something special… a recipe that took the panzanella to the next level (not that it needed a whole lot else).

You can try out the original BHG panzanella recipe here. Leave it as is or add in some of these additional items.  Totally up to you. You really can’t go wrong.

Brian Samuels is a Boston-based food photographer and writer and is the creator of the food blog  A Thought For Food.  He is also the co-creator and Editor-In-Chief of the cocktail blog, The Boys Club, which recently won the Saveur Food Blog Award for Best Cocktail Blog.  Brian’s work has been featured on Saveur.com, The Wall Street Journal, Edible Boston and the Improper Bostonian. Follow Brian on Facebook and Twitter.

 


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