Is it un-American to not like American Cheese?

Well, I just got back in town last night, so I apologize for not posting for so long. I was in Orlando. Not too exciting and even less appetizing. I did manage to go to Jimmy Buffet's Margaritaville twice which does have some great food. The volcano nachos loaded up with chili, guacamole, sour cream, cheese, jalapenos, tomatoes, and scallions were a great finish to such a long day. I also tried the crab, shrimp, and mushroom dip which I will have to try to make at home because it was that good (just in case you want more details on that it was jumbo lump crab meat, shrimp and mushrooms simmered in a Cajun cream sauce that was severed with some toasted garlic bread.) Awesome.

Considering the two wonderful appetizers we had had and knowing that the "bar food" was pretty great here, I thought for sure my choice for the "Cheeseburger in Paradise" was going to be spot on. I mean that is one of the most famous songs my Jimmy Buffet, it would almost be a sin not to get the burger right. I got my burger, ordered cooked medium of course, and I cut into it to see that it had indeed been cooked to just medium. Great, I am about to go to Paradise with my burger. I had barely glanced over the description of the burger, but I did notice it stated American cheese. I have never been American Cheese's number one fan or even a fan at all really because there are just too many better choices out there. Why use a processed cheese EVER when there are infinite natural cheeses to choose from? I kinda ignored my intuition to ask for a different cheese because I thought for sure they know what they are doing by putting American Cheese on this famous burger. My first bite was so disappointing. That fake American Cheese flavor really stood out. I don't consider myself to be extremely picky or particular, but a natural Colby or Cheddar would have upped the burger into greatness. Unfortunately, just because of the cheese it wasn't very good, but the onion rings...now those helped make it all ok.

So, is it un-American not to like American Cheese? I don't like it, my husband can't stand it, so why do people even use it. The cost of a burger is cheap enough for me to use a different cheese. You will never catch me putting American Cheese on a burger, in my grilled cheese or in my Mac and Cheese, so you shouldn't either, unless of course you like that unnatural flavor...to each his own I guess. I will make the exception for Velveeta used for queso, I manage to like that just fine.

Rain, Rain...Not Going Away

Today I woke up and I was ready for fall. For the past few weeks I have been anxiously awaiting a drop in temperature, but not quite ready to let go of summer. There is just something about summer that is freeing, the days are longer and for me there seems to be a little more free time. This morning however, I was ready for a change. I think all the rain this weekend made me feel all cozy and lazy and ready for fall. I am ready to begin a new season of cooking and baking. I am ready to slow cook a stew or chili all day to serve with some warm cornbread from my cast iron skillet. I am ready to bake fall pies, cookies, and cakes that will fill my kitchen with the smell of cinnamon. I am ready to sit out on the patio with a glass of wine and not sweat to death. I am ready to wake up to early morning daylight for my morning runs, (but today I slept in until around 11am and didn't even get out of my pajamas until around 4pm, oh well). I am ready to tailgate every Saturday of SMU home football games. I am ready to watch football with Brian every night of the week... (Well, not really quite ready for that yet, but I am working on it.) If only I had overcome the lazy bug and armed myself with some hearty ingredients this weekend, we could have sat down to a classic Sunday comfort meal to watch football and listen to the rain. That didn't happen because I was way too lazy and didn't make it to the grocery store. I am leaving town on Wednesday and will be gone for 10 days, so I did not feel the need to stock up on groceries, however I was able to whip up a comforting stroganoff that I made with ground turkey to lighten it up and that really hit the spot. (No, I don't mean the kind from the box...GROSS!) By the way, I made just enough to serve the 2 of us, but feel free to double this if you want to make enough for 4 servings.

Turkey Stroganoff Kasey's way (2 Servings)

Ingredients

1/2 lb egg noodles

1 Tbls unsalted butter

1/2 lb ground extra lean turkey

1 tsp garlic, minced

1 cup chicken stock

1 1/2 tbls ketchup

1 tsp salt

freshly ground pepper, to taste

1/2 onion, finely diced

3 oz mushrooms, sliced (you can use either white button mushrooms or baby bellas)

2 tbls flour

4 oz sour cream

shredded cheddar cheese for topping

Directions

Bring large pot of water to a boil. Add some salt to the water and toss in egg noodles. Cook until noodles are al dente.

Melt butter in non-stick skillet until melted. Add turkey and break up with a wooded spoon. Cook until the turkey is browned and cooked through. Add garlic, 3/4 cup of chicken stock, ketchup, salt, pepper and onion. Bring mixture to a boil, then reduce heat to low and cook covered for about 8-10 minutes. Add mushrooms and cook another 5 minutes or so. Whisk flour into remaining 1/4 cup of chicken stock and add to skillet. Bring to boil, then reduce heat to low and stir until sauce has thickened. Gently stir in sour cream. Add egg noodles and toss to coat them completely with the sauce. Serve hot and top with a sprinkle of cheddar cheese.

Blondies...the non-traditional brownie

I think it was just a week and a half ago that I vowed to take a break from baking. To give Brian and I a break from sweets. Oops, I forgot. This week I was craving Blondies. Many people call these special treats "light colored (or chocolate free) brownies" which I do not really agree with at all. I feel that they stand alone as a dessert and should be considered completely separate. Plus, I love adding chocolate chips to mine which I guess technically breaks the rule of a traditional blondie. Anyway, blondies rely heavily on brown sugar, so make sure yours is fresh. (Don't use the old brown sugar that is hard as a rock that's been hanging out in the back of your pantry.)

The goal for making blondies this week was to take them to the taligate on Saturday to kick-off football season. Well, to kick-off the first SMU game really... So, I planned ahead and made a special batch on Friday cause I knew the morning would get away from me on Saturday since my husband requires a good 6 hour tailgate. Blondies, beer, fajitas, and Texas heat for 6 hours, it was going to be a great day. Well, unfortunately the blondies didn't quite make it. Just as Brian was lifting my dessert travel carrier, I remembered that not all of the handles were completely locked. (That's because I kept sneaking samples just to make sure they were edible.) Yep, you guessed it, all my beautiful blondies landed on the kitchen floor. I was so sad, but about 6 were saved because they didn't hit the floor. The rest...trash.

Blondies (makes about 36 squares)

Ingredients

Pam for baking

1 1/2 sticks unsalted butter

1 1/2 cups all-purpose flour

1 tsp baking powder

1/2 tsp salt

3/4 cup dark brown sugar

3/4 cup light brown sugar

2 large eggs

1 1/2 tsp vanilla extract

1/2 cup toasted pecans

1/2 cup milk chocolate chips

1/2 cup white chocolate chips

1/4 cup toffee chips

Milk (for serving)

Directions

Preheat oven to 350 degrees F. Spray 13x9 baking dish with Pam spray.

Whisk together the flour, baking powder and salt in a small bowl.

Melt the butter in a saucepan. Add both types of brown sugar and whisk until fully incorporated and sugar is melted. Transfer the mixture to a medium bowl and let cool slightly. Whisk in the eggs and vanilla extract. Gradually add the flour mixture and whisk until combined. Fold in the chocolate, white chocolate, toffee and pecans. Pour the mixture into your prepared baking dish.

Bake for about 25 minutes. (The top will crack slightly). Let baking dish cool on a wire rack. Once cooled, cut the blondies into small squares for serving. (Serve with milk!)