Recipe: Easy Baked Pasta via The Kitchn

This 5-ingredient pasta bake was invented out of desperation, when I needed dinner for a crowd but had no time for a grocery run. Despite my apologies for it lacking any real "wow" factor, my guests assured me it was fantastic. I remade it last week to see if they were lying (or perhaps blind with hunger), but it was in fact, quite amazing. This easy meal was a much-needed reminder that simple is usually best.

Recipe: Knorr Spinach Dip, Two Ways

I am a lover of spinach dip. And I mean all spinach dip. Houston's, the upscale chain restaurant, lays claim to the holy grail of recipes, and I have spent many sleepless nights researching Copycats. I have a friend who once participated in their management program—all she would admit to was fresh spinach and really good Parmesan. I was eventually brave enough to attempt a version of my own. It was delicious. But Houston's it was not.

Then there's Publix brand spinach dip, found in the deli section. It has been to countless parties with me and there's never a bite left. It's not often that I admit kitchen defeat, especially by a supermarket, but they really just do it better. (Oh boy, that was hard to admit.) I went to pick up a container before work just last week; apparently so did every other Atlantan, since they were all sold out. I resorted to the lowly spinach-artichoke. I sulked all the way out of the store, and continued sulking well into my shift.

Lastly there's Knorr spinach dip, made by dumping a package of powdery ingredients, half of which I can't even pronounce, into a mountain of mayonnaise and sour cream. I don't usually blog recipes that come from a box—although I'm perfectly content enjoying them on occasion—but hot dang, it's a classic too good not to share. (Not to mention I grew up eating it, so it's got that extra nostalgia factor for me.) You may have even made this dip at some point, or at least tasted it a time or two, but here's a friendly reminder to put it back on the top of your favorite's list. It's always at the top of mine.

KNORR SPINACH DIP, TWO WAYS
Source: Knorr Vegetable Recipe Mix
Yields: 4 cups

This dip is perfect just the way it is; there's no need to veer from the back of the package. (I did consider making the herb mix from scratch, but then I figured I should leave well enough alone.) l recently decided if it's so delicious cold, it must be pretty amazing hot, too. I divided a single batch between two mini cast iron skillets. I mixed shredded mozzarella into one skillet and sprinkled some more on top, and baked it until it was oozing and golden. It was pure baked spinach dip bliss.

1 (10 ounce) package frozen spinach
1 (16 ounce) container sour cream
1 cup mayonnaise
1 package Knorr Vegetable Recipe Mix
1 (8 ounce) can water chestnuts, drained and chopped

For chilled spinach dip: Cook spinach according to package directions. Drain and squeeze out excess water with paper towels until dry. Combine spinach, sour cream, mayonnaise, vegetable mix, and water chestnuts. Stir until completely combined and chill for at least 2 hours. Serve with pita chips, toasted crostini, and crudités.

For baked spinach dip: Preheat oven 350 degrees. Stir a large handful of shredded mozzarella cheese into the prepared dip and pour into an oven proof baking dish. Sprinkle the top with additional mozzarella, to taste. Bake for 30 - 35 minutes, until cheese is melted and golden brown. Let cool for a few minutes before serving. Serve with tortilla chips, salsa, and sour cream

Recipe: Rigatoni Macaroni & Cheese

Why hello there, stranger! Let's please not talk about my little absence here on DC and get right to the fun stuff, okay. When did April get here anyways? And spring? Holy crap, time is flying by at a rapid pace. To make amends, I'll just go ahead and give you the best macaroni and cheese recipe known to man and all will be forgiven. You've got to trust me on this one, you know I don't throw out superlatives like that often. But seriously. It's holy-crap-mind-blowingly-out-of-this-world-too-good-to-be-true amazing. Need proof? Here's the text message following a cell phone snapshot to my sister (and I don't lie to my sister):

Me: Mac and cheeeessse, please! (Photo attached)Deanna: Oh my gawwwwddddddddddddMe: It's pretty much the best thing I have ever tasted ever. E-V-E-R.

This was immediately followed by a call from her offering to fly me to Los Angeles to make it. (Dee—I'll see you in two weeks!)

Seriously though, I don't know how Dixie Caviar has survived this long without a recipe for mac and cheese. I've been searching for the holy grail of recipes for years and am happy to say my search is over. But I'll just stop blabbering now and give you the cheesy goods. (P.S. Thank you notes and flowers for the fabulous recipe can be sent to my home address in Atlanta.)

RIGATONI MACARONI AND CHEESE
Source: Adapted from Community Q, Atlanta
Yields 6-8 servings

This recipe comes from Community Q Barbecue in Decatur, GA. The first time I ever dined there, I spent $40. On myself. I couldn't tell if the man behind the counter wanted to marry me or call the asylum. What can I say? I have to sample ALL of the wares to fairly judge a barbecue joint. It's safe to admit that it is now my one-and-only bbq house. (Thank goodness the 20-minute drive is just long enough to keep me out of there on a regular basis.)

Community's beef ribs and rigatoni mac & cheese will change your life. So you might imagine my surprise when I stumbled upon their so-called recipe in the Atlanta paper for all the world to see. I had my doubts that it was THE recipe, but upon testing—multiple times—am happy to report that this is, in fact, IT. I've only made one big change, and that is substituting the originally called-for Monterey Jack with (uber-processed) white American. Hey, if Panera Bread can do it, so can I.

1 (16-ounce) box rigatoni noodles
8 ounces (12 slices) white American cheese, torn or cut into very small pieces
8 ounces shredded sharp cheddar cheese, divided
4 ounces grated fresh Parmesan cheese, divided
2 cups heavy cream
Kosher salt and freshly ground pepper, to taste

Preheat oven to 350 degrees. Bring a large pot of water to boil and season generously with salt. Add the pasta and cook until just tender, about 12 minutes or according to package instructions. Drain in a colander without rinsing, and return the pasta to the pot.

Add the American cheese, half of the cheddar, half the Parmesan, and the heavy cream to the still-warm noodles and stir until combined and the cheese starts to melt. Season generously with salt and pepper, to taste. Pour the noodle mixture into a greased cast iron skillet or casserole dish. Sprinkle remaining half of cheddar and Parmesan over the top and bake until bubbly and golden, about 30 - 40 minutes. Remove from the oven and cool for about 10 minutes before serving.

Serve, eat copious amounts, and then retreat for a long afternoon slumber.

Recipe: Baked Hot Wings with Ranch Dipping Sauce

You'll probably notice I don't post a lot of "light" or "low cal" recipes here at Dixie Caviar. It's just that when I cook, I prefer to use whole ingredients as opposed to processed substitutions, like low-fat cheese or sugar-free sugar. (Ew. Seriously, who likes that stuff?) And then I try very, very hard not to consume the whole pan of food that I just made. That's a little tougher for me.  Needless to say, Walt and I are trying to incorporate some healthier meals into our regular dinner rotation, which means lightening up where we can without losing any flavor. Cause y'all know I need my flavor... and my fat.

I thought I'd start out with hot wings, because they are a true "man-pleaser." It was only when I started dating Walt that I experienced my first Wing Ding, and I've attended many since. (Have you been to one? Do you even know what I am talking about!?)  I always love watching the boys try to create the ultimate wing sauce by mixing crazy combinations of butter, hot sauce, barbecue sauce, spices, and whatever else they can get their hands on. The fun part is that you never eat the same wing twice. But in actuality, my favorite has -- and always will be -- the classic Butter-Frank's mix. No substitutions, either. Any other brand just won't do.

Let me just say, my new-and-improved version isn't going to make you skinny. But. And there is a but. They aren't going to make you fat, either. Why? Because they aren't fried, which has its own benefits. One being that there isn't hot oil dripping from your ceiling. Another being that they aren't fried... Also, I've cut the amount of butter to just enough as opposed to the whole stick. So there's that. And to guild the lily, I created a zesty little "lightened up" Ranch dip that I find quite tasty. In fact, I couldn't quit eating it straight from the spoon. Oops, gotta work on that.

Okay, back to the wings. Oh my goodness they are quite delicious. Crispy on the outside, juicy on the inside delicious. Like, I ate most of them standing-in-the-kitchen-before-I could-get-a-plate-delicious. I actually declared them "better than fried" to which I received a strange glare from Walt. Well, perhaps not better than fried. But I guess it just depends on who you ask...

BAKED HOT WINGS
Source: Adapted from Alton Brown
Serves 2 - 4

12 whole chicken wings, separated (tips discarded)
1/2 cup Frank's Hot Sauce
1 tablespoon butter
Fill a large stockpot with steamer insert with 1-inch of water and bring to a boil over high heat.

Reduce the heat to medium. Place wings into the steamer insert, cover, and steam for 10 minutes. Remove from the insert and pat dry. Lay the wings out on a cooling rack set in a half sheet pan lined with paper towels and refrigerate for 1 hour.

Preheat the oven to 425 degrees. Discard paper towels and cover half sheet pan with aluminum foil and spray evenly with cooking spray. Lay out wings and cook for 25 minutes. Flip the wings and cook for another 20 minutes, until skin is golden brown.

Meanwhile, melt the butter in the microwave or over the stove top. Add the Frank's hot sauce and mix until well combined. In a large bowl, toss half of the sauce with the cooked wings until thoroughly coated. Serve the wings immediately alongside the remaining Frank's mixture, assorted hot sauces, and "lightened up" ranch dip.

To reheat wings, bake uncovered at 425 degrees until hot. Toss in additional butter-Frank's mixture.

RANCH DIPPING SAUCE
Yields 3/4 cup

1/2 cup 2% or whole plain Greek yogurt
2 tablespoons mayonnaise
2 tablespoons low-fat buttermilk
1/2 teaspoon minced flat leaf Italian parsley
1/2 teaspoon minced chives
Splash of cider vinegar
Kosher salt and freshly ground pepper, to taste

Mix all of the ingredients until well combined. Season with salt and pepper. Chill until ready to serve.

Need more lightened up "man food"? Check out my veggie packed Sloppy Joes or Steak Sandwiches