BHG Delish Dish

Stirring Up Ideas In The Kitchen

Seasonal

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!


Hi! I’m Taryn and I blog over at Joy Filled Eats. My blog is about Discovering Joy in the Kitchen while eating healthy. All my recipes are gluten-free and sugar-free. Most recipes are also low carb. I have struggled with my weight for many years and after adopting this lifestyle, I’ve managed to lose over 50 pounds. I’d love for you to drop on by for a visit. With four kids I need to keep things simple. I strive to feed my family nutritious meals that are quick and easy.

I was very excited when Better Homes & Gardens asked me to share a recipe with you. The harder part was choosing which recipe to adapt. There are thousands of delicious looking recipes on the BHG site and I could only pick one.

With Thanksgiving a week away I decided my best option was to take a Turkey Day classic and make it low-carb. I chose Cream Cheese Mashers with Kale Pesto knowing that I could swap out the potatoes with cauliflower and have a hit side dish.

The original recipe calls for 5 pounds peeled and chopped potatoes. Besides the health benefits of using cauliflower there is no peeling involved. Peeling 5 pounds of potatoes is no small task.

CLICK HERE for the ORIGINAL RECIPE:  Cream Cheese Mashers with Kale Pesto 

My adaptations to make this low carb with cauliflower are below.

All I did was take two 20 oz bags of cauliflower florets out of my freezer, dump in a large bowl, and microwave them until they were warm. That saves about 20 minutes of peeling time.

I did swap out the 4 cloves of garlic (which are boiled with the potatoes in the original recipe) for one entire head of roasted garlic. It is always worth it to roast garlic. Simply slice the head down the middle exposing all the cloves, drizzle with olive oil, sprinkle with salt and pepper, wrap in foil and roast for 30 minutes at 400 until the cloves are softened and your house smells heavenly.

A few more adaptations and we are good to cook. I reduced the heavy cream to 1/2 cup, reduced the salt to 2 tsp, and added 1 cup of shredded Asiago cheese.

To prepare the Cauliflower Mashers you need to put half the ingredients in a food processor and process until smooth (unless you have a professional size food processor they won’t fit). Spoon that into a baking dish and sprinkle on half the Asiago. Process the remaining ingredients. Spoon that into the dish and top with the remaining Asiago cheese. Bake at 400 for 30 minutes or until golden, hot, and bubbly.

P.S. I also skipped the kale pesto. Kale is one of the few vegetables I’ve never become friends with. Since this dish is made from cauliflower I had no guilt leaving off that leafy green. But if you are a kale fan go ahead and drizzle a little Kale Pesto on top.


Hello – this is Julia from the food blog JuliasAlbum.com (you can also find me on PINTEREST) with a great Summer recipe for you! If you’re looking for a delicious, flavorful Summer salad, this colorful Pasta Salad with Roasted Tomatoes and Mozzarella is the perfect choice! It’s an impressive starter that’s super easy to make; a great side dish to bring to a cookout, a picnic, or a dinner party.

grame tomatoes, gluten free pasta, mozzarella balls, summer salad, healthy recipe

I love that this recipe uses fresh ingredients, such as fresh cherry (or grape) tomatoes and fresh Mozzarella balls, but what makes this salad extra special is that the tomatoes are oven-roasted with olive oil, garlic, salt, and oregano until they are softened, and infused with a lot of flavor! You will want to eat all those tomatoes before even adding them to the salad:

oven-roasted grape tomatoes with garlic

After roasting the tomatoes, you’ll combine them with the cooked pasta, Mozzarella balls, fresh (or dried) basil, along with all the juices and any drippings from the pan where you roasted the tomatoes.

Pasta salad with roasted grape tomatoes, mozzarella cheese, oregano, garlic, fresh basil and homemade olive oil and white wine vinegar dressing

Then, you’ll quickly whip up a super easy homemade salad dressing and mix it up with the rest of the ingredients! The resulting dish is healthy, light, and gluten free friendly (if you use gluten free brown rice pasta)! It’s so easy to make and looks so beautiful and presentable!

healthy, gluten free, light Summer salad

CLICK HERE TO GET THE FULL RECIPE

And, here are the changes I made to the original BHG recipe:

  • For the salad dressing, I used balsamic vinegar instead of white wine vinegar only because that’s all I had on hand. Either type of vinegar will work great, but I really liked that the balsamic vinegar added the richness and the fruitiness to this salad!
  • If you don’t have fresh basil, use dried basil (in a much smaller quantity). The recipe calls for 1/2 cup fresh basil – use about 1 teaspoon of dried basil instead and add more, to taste.
  • To make this salad gluten free, use brown rice pasta spirals.

Honey-Sweetened Strawberry Gelato

The past two weeks, we’ve been fortunate enough to make it to the farmer’s market before the local strawberries have sold out. They are only available where we live for a very short window and we try to buy as many as we can each time we see them. And while we love to eat them fresh and straight out of the container, we also love to turn them into a super creamy and naturally sweet Strawberry Gelato.

Fresh local strawberries

My family loves ice cream and it’s definitely our summer treat of choice. We love to go to our local soft serve stand, but for special occasions, I like to make a batch at home. This gelato seemed like a great dessert to end my birthday pizza party with friends.

Since the last batch of berries we had from the farmer’s market were incredibly sweet on their own, this dessert didn’t need the full amount of sugar called for in the original recipe. And to make it a little more kid-friendly—and because I prefer the flavor—I swapped in 1/2 cup honey. I also halved the recipe since my ice cream maker only fits 1 quart, but that adjustment still made plenty to feed our small dinner party of four adults and two kids. I also added in a squeeze of fresh lemon juice as the mixture was churning to perk up the flavor a bit. I strongly suggest you do that step since it makes the final product taste that much more refreshing.

Fresh local eggs

You will have to make a simple custard to make this recipe, but if you take it slowly and embrace the sort of Zen-like nature of constant stirring, it’s actually enjoyable. (Do not multitask when doing that step—you really, really don’t want the mixture to stick to the bottom of your pan or burn. And as long as you don’t leave the stove area, it won’t!)

fresh strawberry gelato

I made the mixture the day before I planned to serve it and let it chill fully in the fridge overnight. The next morning, I let my ice cream maker do its thing and the gelato rested in the fridge until dessert time. It was a huge hit with both my family and our friends. This gelato has an intense strawberry flavor, a hint of citrus from the lemon, and plenty of creamy texture to make it totally satisfying. I dare say that might just be a perfect summer dessert for the family.

Find the original recipe for Strawberry Gelato here.


Eggnog Pancakes with Maple Cranberry Syrup

The holiday season is officially in full swing now.  I, for one, am beyond excited about this time of year.  Not only do I get to spend more time at home with my family (baby it’s cold outside!), I am able to share that time around the table eating delicious food because let’s face it, isn’t that what the holiday season is all about?

Eggnog Pancakes with Maple Cranberry Syrup

I tend to make quick breakfasts most days but during December, I like to pull out all the stops and really enjoy comfort food leading up to Christmas.  I first found the Spiced Eggnog Pancakes recipe on the BHG site and started getting excited like a kid in a candy store.

I am the biggest fan of eggnog.  It is so comforting, decadent and just plain delicious.  I pretty much throw a cup of it in everything I make during the holiday season.  I knew these eggnog pancakes would be absolutely splendid for a family brunch or even Christmas morning.

Eggnog Pancakes with Maple Cranberry Syrup

I made no changes to the eggnog pancake recipe because I knew they would be perfect.  The one thing that could jazz them up even further was the addition of cranberries.  The color just screams holiday season so I love to add it to my recipes like this Eggnog Pancakes with Maple Cranberry Syrup recipe. I created the super simple syrup concoction by doing the following:

  • I added 2 cups of fresh cranberries (you can also use frozen) to a pan along with 1 cup of pure maple syrup and 2 tablespoons of butter.
  • I simmered the syrup until the cranberries began to burst a bit and soften and the syrup was warmed through.  Once the syrup thickened and blended together, I poured the sauce over each stack of pancakes.

Eggnog Pancakes with Maple Cranberry Syrup

I loved the tartness of the cranberries mixed with the sweetness and woodsy taste of the pure maple syrup.  It was such a great winter twist that I can’t wait to try again on Christmas morning.


When I saw this No-Bake Pumpkin Swirl Cheesecake on the BHG website, I thought it looked most delicious. It also had the added bonus of requiring no oven time. Since my friends here at BHG asked that I give the recipes I’m sharing in the month of November a bit of Southern flair, I thought a nice twist would be to change the crust to vanilla wafers crumbs and add a layer of praline pecans.  Pecans are our beloved nut of choice in the South and pralines are immediately identified as a historic Southern confection.  Pralines are candy clusters comprised of buttery caramelized sugar and nuts.  Originating in Louisiana they have a rich history  that dates back to the 1700′s.  Different versions of praline candy have been rotating through Southern kitchens, bakeries and candy stores ever since.

 

 

Keeping with the no-bake concept I whipped up the praline pecans in the microwave.  Instead of adding them into the crust, I chose to sprinkle them on top of the crust adding a surprise layer of decadence and crunch. It provides a very tasty twist to a perfect make-ahead Thanksgiving dessert.  I’ll show you  how I did that, then follow the recipe for the cheesecake filling in the original recipe on BHG here.

 

Ingredients needed for the Vanilla Wafer Crust and Praline Pecans:

For the Praline Pecans:

2 Tbsp butter

1 Tbsp heavy cream

3 Tbsp brown sugar

1/4 tsp pumpkin pie spice

1/8 tsp salt

2/3 cup pecan pieces

1/2 tsp pure vanilla extract

For the crust:

1 cup vanilla wafer crumbs

1 tsp pumpkin pie spice

3 Tbsp butter, melted

 

To make the Praline Pecans:  [Cooking time is based on an 1000 watt microwave]

In a medium size microwave safe bowl, melt together the butter and heavy cream for  35-45 seconds.  Add the brown sugar, pumpkin pie spice and salt.  Stir until dissolved.  Return to the microwave and continue to cook on high for 1 minute.

The mixture will be very hot, remove carefully from the microwave.  Add  the pecan pieces and stir well.  Return to the microwave and cook on high for  1 minute.

 

Add the vanilla and stir until the pecans are evenly coated.  Spread on wax paper to cool.  When cooled, break apart into pieces.

 

To make the crust, sift together the vanilla wafer crumbs, pumpkin pie spice and melted butter until fully moistened.   Press into the bottom of an 8-inch springform pan and chill.  Sprinkle the praline pecans over the crust then proceed with the filling as directed here using half & half in place of the milk and orange juice needed for the filling.

 

About Melissa: 

Melissa Sperka is the Publisher, recipe developer and photographer of the blog Melissa’s Southern Style Kitchen. Her blog focuses on creating homemade family-style meals, snacks and desserts as well as many classic Southern favorites. Melissa lives in North Carolina and is a busy Mom to 2 boys.  She is passionate about sharing her love of cooking, baking and entertaining. After winning the National Flour Power! contest, she also gained national attention with her blue ribbon “Nested Potato Skins” featured in Southern Living Magazine. You can also find her at Parade.com as a featured Contributor.

 

Caramel Desserts

 

 

 

 

 

 

 

 

 

 

 

 


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