main course

three cheese shrimp and mac

by jani on January 7, 2013

This is a perfect meal for a chilly night and it’s easy to prepare. Who doesn’t like macaroni and cheese? This recipe that HB adapted from the Food Network which uses three type of cheese – but it’s the shrimp that will have  you asking for more!

mac and shrimp 7


  • 1 pound medium shrimp, raw, deveined, tails on
  • 2 Tbsp butter
  • 1 tsp minced garlic
  • 1/4 cup dry white wine, if desired
  • 1 Tbsp salt, plus 1 tsp for pasta water
  • 1 pound large elbow macaroni
  • 6 Tbsp butter
  • 6 Tbsp all-purpose flour
  • 3 cups milk
  • 1 cup heavy cream
  • 1 Tbsp freshly ground black pepper
  • 1 pound white Cheddar cheese, shredded
  • 4 oz Gruyere cheese, shredded
  • 4 oz Asiago cheese, shredded
  • 2 cups bread crumbs (preferably Panko)

Preheat oven to 325 degrees F.

In large pot filled with water add 3 pinches of salt and the macaroni and place over high heat. Bring to a boil and let cook until al dente, about 8 minutes. Drain. Set aside.

In large skillet, melt 2 Tbsp butter, add garlic and optional wine, sauté for 3-4 minutes or until wine is absorbed. Add shrimp, cook until pink and slightly browned. Set aside.

In a large saucepan, melt butter. Sprinkle flour over butter and cook 2 to 3 minutes on medium heat, whisking until a roux or paste forms. Add cold milk and whisk vigorously until dissolved. Cook sauce on medium-low heat until thick and bubbly. Add heavy cream, all cheeses, 1 tablespoon of salt, and 1 tablespoon pepper. Cook until cheeses are fully melted, stirring occasionally.

Add shrimp to cheese mixture and mix thoroughly. Add macaroni and place mixture in a 13×9 casserole dish and top with bread crumbs. Place in the oven and bake for 12 to 15 minutes or until golden brown.

And the cheese is bubbling!

And… voilá… you’re delicious mac is ready to be served!

mac and shrimp 8

This is a great dish to serve for company or just a great meal to prepare for your family. We ate the leftovers for days… they were just as good as the first night!

Have you ever made mac and cheese with shrimp? Do you like it from scratch like we do or do you use the super easy blue Kraft box of Macaroni and Cheese? Hey, our kids grew up on that, so no complaints! It’s just that the homemade version is so much more savory! I’d love to hear back!


pear apple butternut soup

by jani on October 29, 2012

Near our home in Utah is a wonderful restaurant called the Blue Lemon. We have always loved their Butternut Soup –  it has just the right combinations of flavors. I didn’t think there could be an equal if not better tasting soup. That is, until HB started experimenting… I love it when he experiments! Anyway, this is truly one of the best-ever butternut soup recipes I’ve ever had!


  • 1/4 cup unsalted butter

  • 2 large Granny Smith apples, peeled, cored and diced

  • 1 or 2 onions, diced, to taste

  • 3 large or 4 medium butternut squashes, peeled, halved lengthwise and seeds removed, diced into 1-inch cubes

  • 2 pears, skinned, seeded and quartered

  • 1 tsp allspice, ground

  • 1/2 cup brown sugar (or to taste)

  • 2 tsp nutmeg, ground 

  • 2 tsp cinnamon, ground

  • 1 tsp turmeric

  • 2 tsp ginger paste

  • 3 qts chicken stock

  • 1 cup half and half

  • Salt and freshly ground pepper, to taste

Melt the butter in a large pot over medium heat. Add the diced onions, cook until tender, about 10 minutes. Stir in the spices, cook for 1 minute, and then add the squash, pears, brown sugar and chicken stock. Bring to a boil, reduce heat and simmer, uncovered, until the squash is tender, about 30 minutes. Add half and half, purée and serve. Add additional stock if necessary, to desired thickness. Season with salt and freshly ground pepper. Refrigerate or freeze any leftovers.

Serves 6 to 8

Adding the Fresh Gourmet Honey Roasted Sliced Almonds gave just the right crunch to this velvety textured soup.

This is such an easy soup to make and so worth the effort. It’s my new fall favorite! And besides, soup is a comfort food. You can curl up in a snuggly blanket by the fire with a good book or enjoy your favorite TV show and just indulge in this savory and filling meal.

I’d love to hear back if you are a fan of butternut soup – or if like me, you’re a lover of  a warm bowl on a cold afternoon.