Cheese and carbs. Two things in my mind that pair together beautifully. So naturally when I decided to remake some of the Super Bowl classics it just felt right to combine these two staples into one blissfully delicious post. Yes, mac and cheese bites are a little bit trendy these days but they are so delicious it’s not hard to see why. I adapted a recipe from Redbook Magazine, but in my version I switched out some of the cheeses, mainly because I am a huge fan of gruyere and just need a little more in my life. Also, I kept them in the oven a touch longer to make sure they were nice and toasty. Below is my recipe:

1/4 cup parmesan cheese, grated
1 1/2 cup elbow pasta
2 tablespoons unsalted butter
1 1/2 tablespoons flour
3/4 cup reduced-fat whole milk
3/4 cup gruyere, grated
1/2 cup sharp cheddar, grated
1 teaspoon hot sauce (I use Franks)
1/4 teaspoon ground mustard
Pepper

Directions
1. Spray Pam on a nonstick muffin pan, enough to fill 10-12 cups. Sprinkle Parmesan into each cup.

2. Cook pasta in boiling salted water 5 to 6 minutes, drain; transfer to a large bowl.

3. In a small saucepan, melt butter over medium heat. Add flour and whisk 1 minute. Slow whisk in milk, then bring to a simmer and cook 1 1/2 minutes. Remove from heat and whisk in Gruyere and Cheddar until melted. Stir in hot sauce and ground mustard. Pour over pasta, season with fresh ground pepper and toss to coat. Let mixture cool for 15 minutes.

4. Heat oven to 375 degrees. Fill muffin cups with mac and cheese, bake 23 to 25 minutes. Let pans cool on a rack for 15 minutes. Carefully loosen bites around edges, transfer to a platter, and serve. Enjoy!

Rather than serve up the ubiquitous veggie tray with a side of ranch dressing squeezed straight out of the plastic Hidden Valley bottle (ugh), let’s shake things up a bit and try something that will appeal to anyone over the age of 12, an Antipasto Plate. Since there is no cooking involved – more so just ‘artistically’ arranging treats on a plate – this can be an ideal platter for those of you hosting large crowds.

Antipasto, which means “before the meal,” features small bites such as olives, marinated artichokes, sliced meats, crackers, tapenade, veggies, cheeses, etc. Below is a list of items that I found at my local Whole Foods and Tony’s Market. This list works as a great starting point, but you should treat this as an opportunity to get creative and try new items.

34° Crispbread* (I went with cracked pepper)
Olives (Whole Foods and Tony’s Market both have olive bars with great variety)
Marinated Artichokes
Sliced Pepperoni
Sliced Genoa Salami
Fresh Mozzarella Balls
Ciolo* Mediterranean Tapenade (serve in small bowl)
Dijon Mustard (serve in small bowl)

*Colorado products

Beer: Arguably the most important ingredient to a successful Super Bowl party. Let’s face it people, your team has no chance of winning this thing unless you have a nice buzz going, preferably 2 hours before kickoff.

Now, the Super Bowl might be the stomping ground for beer commercials from the likes of Budweiser and Heineken, but this does not mean you need actually drink them. Instead, let’s pay homage to some local Colorado breweries where making beer isn’t only just a passion, it’s a form of art. My personal recommendation includes Renegade Brewery’s Ryeteous Rye IPA; I just drank this on Friday and it is superb. So superb in fact that I plan on going back tonight with my soccer team so we can commiserate our 0-5 season. We may not be the best at winning, but we do have a knack for finding Colorado’s most delicious beers.

If an IPA is just a little too aggressive (we’re talking 7% ABV), then Upslope Brewing Company makes a delicious Craft Lager, and Mama’s Little Yella Pils – made by Oskar Blues – is an award winning Pilsner that I find to be highly refreshing. Both can be found in liquor stores across the state*.

If you live in Colorado and are going to drink local beer then you damn well better be buying a growler. At the very least, hear me out on why you should consider it:

1. More Bang for your Buck: Growlers can be cheaper than drinking at the bar and/or buying bottles.
2. Special Brews: Oftentimes, breweries will make delicious beers that just never make it to a store. If you buy a growler, you get the opportunity to take these special beers home.
3. Reusable: You get to refill a growler again and again, so this is definitely the more Eco-friendly option.
4. Taste: Beer is just so much fresher when it comes straight from the keg and right into your growler!

Since not everyone can get to Colorado in time to purchase a growler of beer, I encourage you to partake in a little bit of Googling to find breweries within driving distance. But if you’re lazy, then I guarantee you can purchase Colorado’s (arguably) most famous beer in any liquor store that is within walking distance, Coors. With that said, happy hunting and bottoms up!

*There are more than 120 breweries in Colorado so I encourage you to get out there and stray away from my recommendations.

Sources: Colorado Brewers Guild, Wikipedia.

Now don’t get me wrong, I love (and I mean love) the go-to Super Bowl snacks as much as the next football-watching, beer-drinking American. But to be honest, I’m getting a little tired of the same ‘ole over-processed, from-the-freezer-aisle finger foods that have been taking over football watching parties since bagel bites and pigs in a blanket were invented. And, for those of you that order in pizza with a side of over-cooked Buffalo wings? How dare you. Wings are meant to be enjoyed in the comfort of a dive bar while drinking $6 pitchers of beer.

To get over the monotony, this year I decided to take things into my own hands. Other than in reference to the commercials, the words creative and original aren’t words one usually associates with the Super Bowl. But by the end of this week, I am determined to make every reader believe this isn’t the case. In fact, I’m excited to say that it may possible to host a Super Bowl party that, dare I say, has just a touch of panache.

Over the next few days, I will be breaking down the week with a total of 5 posts focusing on the main staples of Super Bowl eats:

1. Beer
2. Meat
3. Cheese
4. Carbs
5. Veggie Tray

Now before you say impossible. Just know that I have put a lot of thought and research into this and talked with all types of Football fanatics (i.e. dudes who really enjoy eating) to come up with a menu that is both sports-proof and finger-food-tastic.

Photo: Purchased from Veer.com

I don’t know about you, but after a day of skiing (er, even a few hours of skiing), I’m ready scarf down a pot of chili, several burgers, or a plateful of tacos – pronto. All I can think about at the end of the day, besides ripping off my boots and jumping into the hot tub, is what I’m going to eat. With a little prep time before you head out for the day, you and your skiing posse can clamour home and bite into these tasty pulled pork sandwiches.

Pulled Pork
4 pounds boneless pork butt (a.k.a. shoulder), cut into 4 pieces
1 1/2 tablespoons vegetable oil
salt and pepper
1 bottle of your favorite BBQ sauce (I used Christina’s recipe)

Coleslaw
1 head savoy cabbage (you can use green cabbage too)
2 carrots, grated
1 small onion, grated
3 tablespoons apple cider vinegar
1/2-3/4 cup mayo (I like to go light on the mayo, so start out with 1/2 a cup and work your way up)
salt
cayenne pepper

12 hamburger buns

Pork
1.  Heat oil in a large fry pan over medium-high heat. Rinse and pat dry pork. Cut into 4 chunks and generously season with salt and pepper. Brown each piece in frying pan, about 3-4 minutes per side.

2. Add pork to slow cooker. Pour 3/4 of the bottle of BBQ sauce over pork, tossing so each piece is coated. The BBQ sauce should cover the pork about halfway.

3. Cover with lid and cook on low for 7-8 hours.

4. Remove pork from pan and, using two forks, shred the meat.

5. Turn the slow cooker to high and simmer until the BBQ sauce is thickened to your likening. Add shredded pork back to slow cooker and heat through. Note: If you don’t want to lug a slow cooker to your ski spot, you can make the pork ahead of time and reheat it in a large sauce pan or stock pot.

Coleslaw
Remove tough, outer leaves and cut away the hard, inner core of the cabbage. Thinly slice cabbage. Mix all ingredients together in a large bowl and season with salt and a few pinches of cayenne pepper. Allow coleslaw to sit at room temperature for 30 minutes so flavors blend. Note: Prep all of these ingredients the night before so all you have to do is combine them in a bowl.

Lightly toast each hamburger bun, pile on pulled pork and coleslaw, and serve remaining BBQ sauce on the side. Enjoy!

During the winter, I get a lot of arugula in my CSA box. I usually prepare it simply by tossing the peppery leaves with lemon juice, olive oil, salt and pepper. When I got an especially large bunch of arugula a few weeks ago, I strayed from my usual course and blended it into a vibrant pesto instead. On its own, this pesto is much stronger and spicer than traditional basil pesto. But once it’s tossed with the warm, creamy potatoes, it’s much more mellow. Any extra or leftover pesto is fabulous spread on sandwiches, tossed with warm pasta or dalloped on top of grilled chicken breasts.

Arugula Pesto
2 packed cups arugula
1 garlic clove
1/2 scant cup of parmesan cheese, grated
3 tablespoons olive oil
salt

Salad
8-10 small red potatoes
2 cups of cooked grains, such as quinoa, Israeli couscous, orzo or a mix*
2 handfuls arugula

To make the pesto, chop the garlic in a food processor, then add arugula, parmesan and two hearty pinches of salt. Slowly add olive oil and process for about 10 seconds until smooth. (Give the pesto a taste at this point and add additional salt or cheese to your taste).

Cube the potatoes to about 1/2 inch. Fill a small saucepan with cold water, add potatoes and a pinch of salt, and bring to a boil. Reduce to a simmer and cook until potatoes are tender, about 8-10 minutes. (If you need to make grains, do it at this point).

Drain potatoes and place in a large bowl. Add grains, arugula and pesto. Depending upon your preference, you may not need to use all of the pesto you prepared. Gently toss ingredients to combine and serve. The arugula leaves with wilt slightly and beautifully.

*I used Trader Joe’s Harvest Blend, which includes Israeli Couscous, Orzo, Garbanzo Beans, and Red Quinoa.

Last month marked the end of my five-year absistence of consuming beef, which I stopped eating it in the first place for enviormental and health reasons. I started eating it again in preparation for my trip to Argentina over the holidays. I wanted to take full advantage of the region’s legendary grass-fed beef, so I eased back into red meat with a half order of Fresca’s amazing Lomo Saltado one week, a petite filet at Epic Roasthouse the following week, and finally a full serving of this delicous pot roast right before the trip. It was a great transition back to meat and I can say that I am happy to be back in the land of cow-eaters!

One 3 1/2 to 4 pound beef chuck roast (I purchased mine from Marina Meats, my favorite local spot for quality meat)
Flour
3/4 teaspoon salt
1/4 teaspooon pepper
2 tablespoons olive oil
2 onions, sliced
3 garlic gloves, peeled
1/2 cup red wine
1/4 cup beef broth
4 sprigs of thyme, 4 sprigs of parsley, 1 bay leaf
2 sweet potatoes, 1″ cubes
1 turnip, 1″ cubes
1 parsnip, 1″ cubes

Heat oven to 300 degrees.

Season beef with salt and pepper, then pat with flour. Heat oil in a large dutch oven and brown beef on all sides. Remove beef from pot, cook onions  and garlic for 10 minutes, or until softened. Add broth and herbs, and bring to boil. Add beef, cover with lid, and cook in oven for 2 hours.

Remove pot from oven and add vegetables. Return to oven and cook for 30 minutes.

Remove beef and vegetables from pot and reduce liquid for 10 minutes. Pour over beef and vegetables and serve with mashed potatoes or egg noodles.

Is it okay to buy tomatoes in January just because they are organic? Probably not, according to an article in the New York Times that reveals seven and a half tons of tomatoes and basil are trucked or flown from Mexico every day to satisfy America’s growing taste for “organic.”

I’m pretty sure people buy organic because they want chemical- or pesticide-free food and to support the friendly looking, small-time farmer usually pictured on the labels of most organic goods. Turns out, we’ve all been duped because some suppliers are robbing Mexico’s natural resources and producing energy-intensive produce. Kind of takes the warm and fuzzy out of spending $1 more for my organic spinach.

This just reinforces Farm and a Frying Pan’s rule of prioritizing seasonal or local first, and then organic food.

Time to kick-off 2012 with a healthy start! Join me in avoiding bulging breakfast burritos, hot-out-of-the-oven donut holes, and crispy chocolate chip waffles. Instead, try a steaming bowl of hearty steel-cut oatmeal, sweetened with diced persimmons and cinnamon, and topped with crunchy almonds. Oatmeal is so good for you!

Don’t have time in the morning to stir steel-cut oats for 40 minutes? Yeah, me neither. Here’s a quick tip to speed things along.

Not ready to cut sweets thaaangs in the morning? Try these Oat Cakes or Granola until you’ve broken your sugar addiction.

Now that my sister and I are all grown up, we don’t wake up at the crack of dawn on Christmas to claw our way through presents. Instead, we like to mosey out of bed, get coffee with mom and dad, and enjoy a lazy breakfast around the fire. And while it’s nice to eat a festive meal on Christmas, none of us want to spend hours prepping an extravagant meal either.

That’s why these little ham and egg nests are just the trick. They’re more special (and tasty!) than your ho-hum scrambled eggs, but they take just about the same time to prepare. Depending upon your family’s taste, try incorporating mixed herbs into the egg mixture, subbing the Parmesan with other cheeses like jack cheese, or kicking it up a notch with a little cayenne. This is just a base to inspire all kinds of variations! Also, stay tuned tomorrow for a perfect side dish of baked apples.

12 slices of prosciutto
6 slices of whole wheat bread, about 1/2″ thick
6 eggs
3 tablespoons nonfat Greek yogurt
2 tablespoons Parmesan, shredded, plus more for sprinkling
¼ teaspoon salt
¼ teaspoon pepper

Heat oven to 400 degrees. Coat six 1/2 cup ramekins (or a muffin tin) lightly with cooking spray or butter. Line each ramekin with 2 slices of prosciutto, pressing down gently. It’s okay if the prosciutto hangs over the edge a bit (it will just crisp up deliciously!).

Using the base of the ramekin as guide, cut 6 circles of bread. Place a round in the bottom of each ramekin. Bake until golden brown, about 3-5 minutes.  Then, remove from oven.

In a medium bowl, whisk eggs until smooth, then add yogurt through pepper. Divide mixture evenly between cups and sprinkle with cheese. Please ramekins on a baking sheet or on top of foil to catch any egg spillage as they cook. Bake for 15-20 minutes, or until eggs are set.