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Macaroni and Cheese

Macaroni and Cheese
Farewell, blue box. You have been forever replaced. I don’t care if you are ready to eat in less than 30 minutes. Your successor boasts gooey, real cheese bubbling underneath a breadcrumb topping… I’m melting just thinking about it. Have I mentioned before how I adore the Smitten Kitchen blog? Well, I do. I’ve followed Deb’s blog ever since she caught my eye with this recipe for Homemade Oreos. I digress. Now, this dish cannot be whipped together at the drop of the hat. When you are making a dish which calls for shredded cheese, you should almost always shred your own. After grating the cheese, make the béchamel. Then you’ll mix in your spices. Now, mix in half of the shredded cheeses. Cook the pasta only until the outside is fully cooked, but the inside is not. Add the pasta to the cheese, give it a good stir, and put it in a buttered dish. Top with the other half of the cheeses. And the breadcrumbs. Bake until the cheese is bubbly and the breadcrumbs are toasted. 3 tablespoons butter Related:  Quick and easy entrees

Another Lemon Basil Pasta Dish — Our Life In The Kitchen Pasta dishes thrown together from whatever I can find in the fridge are a dinner staple around here. They’re so easy and, because they’re generally made from what’s on hand, they don’t require much planning. The only thing I made a point to purchase for this was the snow peas. Actually, I’d planned on asparagus but when I got to the store the snow peas caught my eye first. Without a trip to the store, a handful of peas from the freezer would’ve worked well. I’m still hooked on cooking pasta by absorption instead of boiling and this was no exception. Pasta, 1 lb of bowties or rotini or your favorite shapeGarlic, 5 to 6 clovesRed Bell PepperLemons, 2 or 3Fresh BasilSnow PeasWhite Wine, about a cupChicken Stock, 4 to 6 cupsCream, 1 cup (optional)Olive OilBlack or Red Pepper Zest the lemons and then juice the remains. Mince the garlic and chop the pepper. Heat just enough olive oil to cover the bottom of the pan. Add the pasta and pepper. Tear in a big handful of basil leaves.

Healthy Baked Chicken Nuggets | Ginas Skinny Recipes Chunks of all white meat chicken breasts coated in breadcrumbs and parmesan cheese then baked until golden. An easy chicken recipe your whole family will love. What can be more kid friendly than chicken nuggets, even the pickiest kids like them. Serve them with ketchup, bbq sauce or whatever you like to dip your nuggets into. Adults can serve them over your favorite salad for a satisfying lunch. Kids love finger foods or anything you can eat with toothpicks so when my daughter was young I would make her a dish of bite sized goodies she liked such as tomatoes, olives, pasta, etc. and served them with toothpicks and she always cleaned her plate! Once I'm in breading mode I usually make breaded zucchini sticks as well and bake them all at the same time along with some pasta and a salad for a complete meal. Double these for more or make half for less servings. Ingredients: Preheat oven to 425°. Put the olive oil in one bowl and the breadcrumbs, panko and parmesan cheese in another.

Cheeseburger Macaroni This delicious, incredibly cheesy dish is another one of our favorite weeknight dinners. It’s beefy, hearty and whips up in less than 20 minutes. Hope you love this one as much as we do! Start with one pound of lean hamburger meat, browned and drained. Add a package of taco seasoning. And one can of this. You don’t even have to bother to drain it! Gosh, I really like Rotel. Add two cups of beef broth. (You can also just use water if you want.) And one cup of elbow macaroni. By the way, I’ve tried other shapes of pasta in this recipe, and none of them seem to work as well as good old macaroni. Stir to combine, and heat to boiling. Meanwhile, melt 2 tablespoons of butter in a saucepan over medium heat, then add 2 tablespoons of flour. Whisk to combine, and continue to cook, whisking until the roux is fragrant and light brown in color, about 5 minutes. Whisk in 3/4 cup of milk. And bring the sauce to a boil. Remove the saucepan from the heat, and add 1 cup of shredded cheddar cheese. Glorious!

Recipe: Green Goddess Grilled Cheese Panini How do you like that – GREEN grilled cheese for St. Patrick’s Day! I made these sandwiches in homage to the salad dressing wonder that is the Green Goddess. Bursting with bright, fresh green herbs and kicked up with the bold flavors of garlic and anchovies, Green Goddess salad dressing has been making a bit of a comeback in recent years. It was first created at the Palace Hotel in San Francisco back in the 1920′s. Now it’s once again popping up at restaurants, being bottled commercially by brands like Kraft and Annie’s Naturals as well as making the rounds of the food blogs. Yes, I said invent. The green color in Green Goddess dressing, as well as in this grilled cheese version, all comes from a profusion of fresh herbs. I chose the cheeses in this sandwich for both their flavors and melting qualities. This sandwich came out exactly as I’d hoped – bold Green Goddess flavors, creamy stretch grilled cheese and GREEN. Green Goddess Grilled Cheese Panini Yield: 4-6 panini

tortellini with balsamic brown butter I probably should have poured a nice stiff drink recipe for you all on this loveliest of lovely tax days. Especially for my fellow small business owners who just gave half of their revenue back to the government. Good grief, I won’t even go there. Instead though, I thought I’d offer my idea of a more comforting alternative. Pasta. When life is good, and when life gets crazy, I turn to pasta. And just as it has for years, this one hit the spot. Read more This past Friday night was meant for celebrating. The weather was sit-out-on-the-deck-in-the-cool-evening-breeze perfection. And a very special birthday girl turned the big 3-0. Friends, meet Stacey. Read more TGIF, friends. Hope that you all have had a lovely week, and that a relaxing weekend lies ahead. Read more Ever since my friends and I met for a tapas happy hour at our neighborhood Spanish restaurant a few weeks ago, I’ve had sangria on my mind. Read more Read more I’ve always said that I like a good balance of cooking and baking in my life.

Cornflakes Crusted Grilled Peanut Butter & Jelly Sandwich I hope there is no age limit on loving grilled sandwiches for dinner. To my beloved’s dismay at times, I love nothing more than grilled sandwiches or plain toasts with canned soup for dinner. Men being men, it seems like the ideal men-approved dinners tend to revolve around plenty of carbs, meat and minimal veggies *sigh*. Tonight I was craving for some peanut butter and jelly sandwich for dinner and thanks for some leftovers from previous night, my beloved’s dinner was covered. This time, however, I wanted to stray a little from the conventional PB&J. Oh don’t mind me, as always, I’m on a quest to “crunchy-tize” my food. Cornflakes Crusted Grilled Peanut Butter – Jelly Sandwich What you’ll need to make 2 sandwiches: 4 slices of bread1 eggA dash of milk1.5 cup cornflakesPeanut butterJelly or JamButter to grease the pan Method: 1. 2. 3. 4. 5. 6. {Enjoy!}

Fry Bread Tacos: Eating America Navajo fry bread tacos are typically made by topping fry bread with ground beef, shredded lettuce and cheddar cheese. In this recipe I’ve topped fry bread with Sonoran-style shredded beef, shredded cabbage, cheddar cheese and a simple tomato salsa, which is a little atypical but all components are prepared traditionally (Sonora is a northwestern state in Mexico and shares its border with Arizona and New Mexico, parts of which belong to the Navajo Nation). I’ve adapted the recipe I found in the book, Foods of the Americas: Native Recipes and Traditions. Check it out if you’re looking for some great recipes and a very interesting read. Fry Bread - 3 cups of all-purpose flour, plus extra for dusting - 1 tablespoon of baking powder - 1 teaspoon of kosher salt - 1 1/4 cup of warm water - corn, vegetable or canola oil for frying In a bowl or on a clean work surface combine the flour, baking powder and salt. Cut into 6-8 pieces depending on how large you want your fry bread. Simple Tomato Salsa

Bowtie Pasta with Roasted Red Peppers and Grilled Chicken We love pasta. Especially if it’s in a creamy sauce. This dish cooks in the time it takes to boil the water and cook the pasta. You can’t beat that. I made it even faster, by using chicken I had grilled, sliced and frozen. A quick thaw in the microwave and it was ready to use. Here’s what you’ll need: Ignore the can of black olives in the photo. 1 lb. bowtie pasta1-1 1/2 lbs. grilled chicken, sliced1 onion, diced3 cloves garlic, pressed or crushed4 Tbs. butter1 cup half and half, warmed1 cup chicken broth1 tsp. Cook the pasta according to the package directions. Add the chicken and red pepper slices to the sauce.

The Way the Cookie Crumbles » Blog Archive » beer-battered fish Something I regret about my trip to Scotland a few years ago is that I didn’t eat fish and chips while I was there. I don’t remember many of the meals that I ate there. What really sticks out is the desserts, in particular chocolate lumpy bumpy, a combination of mousse, cake, and cheesecake. Oh, and whipped cream. It’s hard for me to stay focused on dinner when I start thinking about chocolate lumpy bumpy. Which isn’t as easy as it might sound. Like most beer-battered fish recipes, Alton’s batter is made with flour, baking powder, seasoning, and beer. The result was great fried fish! One year ago: Cream Cheese Brownies Beer-Battered Fish (ever-so-slightly adapted from Alton Brown) Serves 4-6 I did not make and have not tried Alton’s chips recipe, so I’m not including it here. I think I used red snapper, but I actually made this quite a while ago and can’t remember. Heat oven to 200F. Heat the oil in a 5-quart Dutch oven over high heat until it reaches 350 degrees.

Easy Coconut Curry This curry is amazingly quick and easy to prepare. In fact, it’s so easy and affordable that it makes me wonder why we ever spent money on take-out Thai food. This dish can be ready faster than the delivery version, and because you’re making it at home, you get to control the flavor. Make it as sweet or spicy as you like! Easy Coconut Curry serves 2-4 Adapted from this recipe Ingredients: For the sauce: 1 teaspoon coconut oil 1/2 yellow onion, chopped 2 cloves garlic, minced 1 1/2 to 2 tablespoons curry powder 1 (13.5 oz.) can coconut milk* 1 tablespoon tamari, or soy sauce 1 tablespoon pure maple syrup 1/2 teaspoon salt To complete the dish: 1 sweet potato, chopped 1 lb. assorted vegetables, chopped (fresh or thawed from frozen) 1 cup quinoa, rinsed 2 cups water *When using canned coconut milk, I like to use this brand since it’s BPA-free. Directions: To get started, combine the quinoa and water in a small saucepan over high heat, and bring it to a boil. Easy Coconut Curry Author: