Bacon Jalapeno Macaroni and Cheese

 New Year's Eve was celebrated at our friends, Mark and Michelle's house with a euchre tournament and our euchre buddies. As always, it was a great time. I made this mac and cheese and everyone seemed to like it!

1 16 oz box cavatappi or penne pasta

2 T butter

2 cups milk

8 oz shredded sharp cheddar cheese grated from the block (not out of a bag) plus more to use on the top 

4 oz Velveet cheese, cut up into chunks

1 lb bacon, diced

5 jalapenos, veins and seeds removed, sliced

1. Preheat over to 350 degrees.

2. Cook pasta 2 minutes less than directions. Drain and set aside.

3. Cook bacon in a large pan. Remove from grease and let drain on paper towels. 

4. Drain grease (leave a T in the pan). Add jalapenos and saute a couple of minutes to soften. 

5. In medium saucepan, melt butter, then add milk and heat.

6. Add cheeses and continue to heat over medium heat, stirring, until cheese is melted and combined.

7. In large casserole dish, combine pasta, cheese sauce, bacon and jalapenos.

8. Top with additional grated cheddar cheese. Bake for 15-20 minutes, until hot and bubbly. Let sit about 5 minutes before serving.

French-inspired Chicken Pot Pie for Pi Day

It's Pi day so I made a riff on Chicken Pot Pi!

Rotisserie chicken, shredded

Olive Oil

2 large shallots, thinly sliced

2 carrots, chopped

2 stalks celery, chopped

3 T butter

3 T flour

1/2 cup white wine

1 T chopped tarragon

2 cups chicken stock

1/2 cup heavy cream

1 T freshly chopped parsley

1/2 cup frozen peas

2 puff pastry sheets, thawed and cut into rectangles

1 egg, lightly beaten

Salt and pepper

1. Preheat oven to 375.

2. In large cast iron skillet, heat oil over medium heat. Add shallots, carrots and celery. Saute for about five minutes. Season with sat. Remove to bowl.

3. Add butter to melt over medium heat. Once foaming, add flour and whisk until smooth and a golden brown color. 30-60 seconds. Gently pour in chicken stock and continue whisking. Also add tarragon. Pour in the heavy cream and continue whisking for 30 seconds. Turn heat down to low and simmer for ten minutes. Add salt and pepper as needed.

4. Add vegetables, shredded chicken, peas and parsley. Stir until everything is covered in sauce.

5. Arrange puff pastry rectangles on top of the pot pie, overlapping in places. Brush tops with a beaten egg, and bake 30-40 minutes, until pastry is golden brown and lightly puffed.

6. Let rest for 10 minutes.

Saucy Stuffed Peppers

 Literally COVID cooking since three of us all are COVID positive. Two Pittsburgh boys visiting and they wanted some old fashioned stuffed peppers. Must be saucy. I didn't measure any seasonings but you can make it up as you go.

4 bell peppers 

Canned diced tomatoes

Onion powder

Garlic powder

Italian seasoning

Paprika

1 cup cooked brown rice

1 onion, diced

1 lb ground beef (or ground turkey/chicken)

2 cloves garlic, minced

Cooked brown rice (or white or cauliflower, etc)

Worcestershire sauce

Small can whole tomatoes

8 oz. can tomato sauce

Parmesan cheese

Shredded mozzarella cheese

Salt and pepper

1. Cook rice and let cool.

2. Layer diced tomatoes at the bottom of a 9x13 pan. Mix in salt/pepper, onion powder, garlic powder, Italian seasoning and paprika.

3. Dice the onion and soften in a warmed pan with olive oil. Add ground beef and brown. Add garlic and brown for another minute.

4. Add Worcestershire sauce (a couple splashes), whole tomatoes, and tomato sauce. Add more seasonings (garlic, onion powders, paprika and italian seasoning, salt/pepper). Continue to simmer for ten or so minutes.

5. Sprinkle in a handful of Parmesan cheese and simmer. 

6. Add rice and stir.

7. Preheat oven to 350.

8. Place halved bell peppers onto the top of the diced tomatoes in the pan. Fill peppers with meat and rice mixture.

9. Cover with aluminum foil and bake for 45 minutes. Uncover and layer mozzarella cheese on each pepper. Return to oven for 15 minutes uncovered. 

Sweet Potato Casserole

 Technically from this Cookbook: The Southern Entertainer's Cookbook by Courtney Dial Whitmore with Phronsie Dial

However, it closely resembles the recipe E's mother made that I absolutely love and am so sad I never got from her before she died. 

Sweet potato casserole filling

3 lbs sweet potatoes

1 cup sugar

1/2 cup butter, softened

1/4 cup milk

2 large eggs

1 t vanilla extract

1/4 t salt

1. Preheat oven to 400 degrees.

2. Bake sweet potatoes for 50-60 minutes. Allow to cool. Remove skins and place in a large mixing bowl.

3. Add sugar, butter, milk, eggs, vanilla and salt and cream together until smooth. Transfer to a 9x13 baking dish.

Pecan streusel topping

6 T butter, melted

1 cup brown sugar

1/2 cup flour

1 1/2 cups chopped pecans

1 t cinnamon

Salt

1. In a mixing bowl, stir together butter, brown sugar, flour, pecans, cinnamon and salt until combined.

2. Sprinkle the streusel topping evenly over sweet potato filling and bake uncovered for 30 minutes.

Hot Chicken Salad

 Cookbook: The Southern Entertainer's Cookbook by Courtney Dial Whitmore with Phronsie Dial

4 cups shredded chicken 

1 cup chopped celery

1/2 cup toasted sliced almonds

3 T chopped onion

2 T lemon juice

1/4 t cayenne pepper

Salt

1 1/2 cups mayonnaise

2 8-oz cans sliced water chestnuts, drained

3 cups freshly grated sharp cheddar cheese, divided.

1. Preheat oven to 350 degrees.

2. Mix all ingredients together, reserving 1 cup cheese.

3. Pout into a 9x13 casserole dish sprayed with cooking spray. Sprinkle remaining cheese on top. Bake for 30 minutes.