Kraft Macaroni and Cheese... Changes Recipe, Keeps Pixie Dust

In the New York Times, Martha C. White writes about Kraft revealing their new recipe - after selling 50 million boxes basically unnoticed of said new recipe. I credit the pixie dust.

That's what HAS to be in there to explain. Explain how when moms everywhere see how much their kids love Kraft Macaroni and Cheese, they decide they will love homemade macaroni and cheese even better.

Explain how said mom(s) will grate the cheese by hand, make a roux for extra heft and creaminess, mix up their own breadcrumbs for assured yumminess and generally be met with a response, at first bite, similar to "Blech!"

Said mom may just have tears in her eyes - don't ask me how I know - as she reaches afterwards for that familiar blue box in the pantry and holds her breath from the pungent smell of that powdery mystery substance that molds quickly upon stirring into the cheesy concoction that helps her child hold on.

There's pixie dust in that powder. There HAS to be.

It's changed. But it hasn't.

"We'd invite you to try it but you already have."

Flaky Crab Cakes (Low Carb & Kid Friendly)

2 tablespoons seasoned almond "breadcrumbs"

1 tablespoon chopped fresh flat-leaf parsley

1 tablespoon finely chopped fresh chives

1 tablespoon canola mayonnaise

1/2 teaspoon grated lemon rind

1/4 teaspoon freshly ground black pepper

1 large egg, lightly beaten

8 ounces lump crabmeat, drained and shell pieces removed

1 tablespoon butter

1 1/2 teaspoons canola oil

Place first 7 ingredients in a medium bowl, stirring to combine. Add crab; toss gently to combine. Chill crab mixture in refrigerator for 10 minutes. Divide crab mixture into 4 equal portions. With moist hands, gently shape each portion into a 1-inch-thick patty.

Heat a medium skillet over medium heat. Add butter; swirl until butter melts. Add oil; swirl to coat. Carefully add patties to pan; cook 4 minutes on each side or until crab cakes are golden brown and done.

Serve with comeback sauce or tartar sauce.

(Adapted from a recipe by Cooking Light)

Parmesan Crusted Pork Chops for Two

1 egg
1/2 cup seasoned almond flour/meal
3/8 cup freshly grated Parmesan
2 thin pork chops
Salt and pepper
3 tbsp olive oil

Whisk the eggs in a pie plate to blend. Place the almond flour in another pie plate. Place the cheese in a third pie plate.

Sprinkle the pork chops generously with salt and pepper. Coat the chops completely with the cheese, patting to adhere. Dip the chops into the egg, then coat completely with the almond meal, patting to adhere.

 Heat 3 tablespoons of oil in a very large skillet over medium heat. Add pork chops and cook until golden brown, 4-6 minutes per side (depending on thickness of chops).

This recipe is adapted from Giada on Food Network. And thanks to Mmmm Paleo for the Italian Seasoned "Bread" Crumbs recipe. I used it on this one and now have a substitute for the future. And the addition made this a low-carb, kid friendly recipe!

Pizza Meatloaf Muffins (low-carb)

• 1½ pounds lean ground beef
• 1 egg
• 2 tablespoons pizza sauce, any kind, plus more for brushing on muffin tops
• 2 tablespoon diced red onion
• ½ teaspoon sea salt
• 1 teaspoons ground pepper
• ½ cup shredded Parmesan cheese
• 1 cup shredded cheddar cheese

1. Preheat oven to 400 degrees
2. In a large bowl, mix all of the ingredients together, except for the cheddar cheese, and form into large ball
3. Fill the muffin tin with the meat mixture
4. Bake for 20 to 25 minutes, and remove extra juice if desired
5. Brush tops of muffins with pizza sauce, and sprinkle cheddar cheese over the sauce
6. Return to the oven, and bake until cheese melts (about 5 minutes).

I adapted this recipe from Meatloaf and Melodrama. It's a great kid-friendly low-carb recipe! Thank you!