Meet Britt, one of our resident foodies:
From a small farm town in So Cal to the big city of Los Angeles, Britt is living the life (on a budget but it's fabulous). You can catch her shopping her life away at Buffalo Exchange or Instagramming the latest trendy cafe in town. Not to mention a sucker for a killer Chai Tea Latte!
Meet Julie, our Vineal Vixen:
Julie Gauvin, accredited Junior Wine Expert and current serving Spokeswoman and Retail Director of Vine Winery, will be here to lend her expertise regarding all things wine. But most importantly, she’ll keep it interesting, light and fun for your drinking pleasure. Stay tuned as she helps you figure out what you like, where to find it, and what to pair it with. This newfound knowledge will give you that extra edge at the dinner table with friends, family or even on that hot date you have tonight. Check back every Wednesday to see what's new!
Meet Kasey, our LA Food Blogger:
This East Coast girl has recently traded in her New England Clam Chowda for California Rolls! Kasey has been whipping up delectable dishes in her kitchen since she was 10 years old. Combining ingredients and trying new concoctions became her favorite hobby. Kasey is a fabulous food blogger representing Kasey's Kitchen, her self-proclaimed food blog! Kasey attends a ton of fun food events around town and she is sharing her fun, healthy recipes with us every week!
As the end of my tagline on Kasey’s Kitchen, "...on a budget but always classy" suggests, I am always down to find a good deal. But, I'll admit, I've been slacking a bit. Living here in
I recently had the chance to check out Tinhorn Flats Saloon & Grill in
The folks at Tinhorn Flats were cool enough to let me snag the recipe for the Jalapeno Mac & Cheese. The full recipe is below, so check that out!
Click here to see some of the other mouthwatering dishes Tinhorn Flats serves up daily.
(Makes 6-8 servings)
1 pound penne pasta
1 jalapeño pepper, seeded and finely chopped
½ cup jalapeño water, reserved from boiling
5 cups 2% or whole milk
½ stick (¼ cup) unsalted butter
1½ cups onion, finely chopped
2 large garlic cloves, minced
1½ tablespoons pickled jalapeño chilies, minced; or 1 to 2 tablespoons of chipotle in adobo
1 teaspoon cumin
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
3 tablespoons all-purpose flour
2 cups (about 8 ounces) extra sharp cheddar cheese, coarsely grated
½ cup panko bread crumbs
Preheat oven to 350 degrees.
Cook pasta according to package directions (approximately 7 minutes), until it's very al dente. (It will cook more in the oven, so you want to make sure that it doesn't become mushy!) Drain and rinse with cold water to stop the cooking process. Set aside.
Bring three cups of water to boil in a medium pot. Add the chopped jalapeño pepper and cook over a low boil for 5 minutes. Drain, reserving 1/2 cup of the boiling water.
While pasta is cooking, gradually heat milk in a medium sauce pan over medium low heat, stirring frequently so the milk doesn't scorch.
As the milk is warming, heat the butter in a large sauté pan over medium-low heat. Once hot, add the garlic and onion, and cook for 10 minutes, stirring occasionally so the garlic doesn't burn.
When the garlic and onions are tender and lightly browned, but note burned, add the pickled jalapeños, black pepper, cumin, cayenne, and flour stirring to coat. Cook for 30 seconds over low heat, stirring frequently. Mix in the warm milk. Add the jalapeño water as needed to thin out the sauce.
Place pasta in a large oven-proof baking dish. Pour the milk/jalapeño mixture over the top. Sprinkle with cheddar cheese and bake in the oven for 15 minutes.
Remove dish from the oven, sprinkle panko bread crumbs over pasta, place back into the oven until the crust is golden-brown, approximately 10-15 additional minutes. Serve immediately.