Bacon, Ranch, and Chicken Mac and Cheese. I hope that this is the first of many Mac-n-Cheese recipes on this blog.
I have certainly made my share over the years. I am always looking for new unique Mac-n-Cheese recipes though – ones that are not just noodles and cheddar cheese. I remember about a year ago I made a recipe for 4 kids that had 4 different types of cheese and bacon – and one of the kids (not one of mine) told me that it was the best Mac-n-Cheese he had ever had. Now, I guess I can’t take that as a complete compliment, since my competition was probably just Annie’s – but still, it felt good. I saw this recipe in Cooking Light - and because I am not a fan of ranch dressing, it didn’t hit me as something I really longed to make. Ingredients Preparation Cook pasta according to package directions, omitting salt and fat; drain. Cook bacon in a large nonstick skillet over medium heat until crisp. Melt butter in a large saucepan over medium heat; sprinkle flour evenly into pan.
Preheat broiler. Like this: Like Loading... Creamy Cajun Chicken Pasta. This is one of the most popular recipes on Recipezaar.com and I can see why. This was really quick and easy to make. I cut up the chicken into chunks and sauteed it in olive oil and butter. I used half milk and half whipping cream to cut down on the calories. I also added about a tablespoon of flour to help thicken it up. This was really good and I will be making this again. Creamy Cajun Chicken Pasta 2 boneless skinless chicken breasts, cut into thin strips 4 ounces linguine, cooked al dente (I used whole wheat linguine) 2 teaspoons cajun seasoning 2 tablespoons butter 1-2 cup heavy whipping cream (I used half 1% milk and half whipping cream) 2 tablespoons chopped sun-dried tomatoes 1/4 teaspoon salt 1/4 teaspoon dried basil 1/8 teaspoon ground black pepper 1/8 teaspoon garlic powder (I used fresh minced garlic) 1/4 cup grated parmesan cheese Place chicken and Cajun seasoning in a bowl and toss to coat.
Real Food Fast: Sesame Noodles. Roasted Red Pepper & Goat Cheese Alfredo. Roasted Red Pepper & Goat Cheese Alfredo Well, turns out I’m not a total flake!
I got a recipe up! {It’s about TIME…} Soooooo yeah. We’re talkin’ pasta today. PS- I’m a little obsessed with roasted red peppers. PPS- hahaha! BRB while I do that…. ………5 minutes later………. Random.org picked a winner!! Drum roll please…… Congratulations to entry #362, Theresa!! HAHA……anyways, this stuff is easy, addicting and delicious. Here’s how I made it: Start out with 2 red peppers on a sheet tray. While those are cooking away, chop some onion and garlic. Saute these in some olive oil until tender, about 7 minutes or so. Once the roasted red peppers are all charred and dark looking, take them out of the oven and cover with foil. Now, back to the onions. Along with some garlic and herb goat cheese. So, you just want to stir the cheese and half & half in together until the cheese is melted into the sauce.
Now grate some parmesan cheese. At this point, your red peppers should be all wrinkled. Hello gorgeous! Recipe Monday.... Its supposed to be fall now! If you are in New York like me, you know that we still have around 80F, humid and summer. But even if its still summer here, I'm starting slowly to crave fall flavors. This is a great "going into fall" dish. Simple, easy and have those fall flavors you want.
Start by cutting up 1/2 LBS mushrooms and finely chop 1 onion and 2 garlic cloves. Heat up a pan and saute mushrooms, onion and garlic in 2 tablespoons olive oil until the mushroom starts to golden and the onion is soft. Cook up enough pasta for 4 people, remember to ad salt to the water.Boil until al dente. Photos by Alexandra Grablewski.