Chay's Creamy Mac n' Cheese

 Chay requested homemade macaroni and cheese for dinner yesterday. So I made this one and he said, "Thanks, mom. This is exactly what I was looking for." 

Warmed my heart. 

1 lb. dried macaroni 

1/2 cup unsalted butter 

1/2 cup all purpose flour

1 1/2 cups whole milk

2 1/2 cups half and half

6 cups shredded block cheese (I used sharp cheddar, mild cheddar and monterey jack)

Salt and Pepper

Paprika

1. Preheat oven to 325 degrees and grease a 9x13 baking dish.

2. Shred cheeses and toss together to mix.

3. Bring large pot of water to a boil. Add salt and cook 1 minute less than the package directs. Drain.

4. Melt butter in a large saucepan over medium heat. Sprinkle in flour and whisk to combine for approximately 1 minute, whisking often. Slowly pour in the half and half, whisking constantly until smooth. Slowly pour in the whole milk, while whisking constantly. Continue to heat over medium heat until thickened to a very thick consistency.

5. Remove from heat and stir in spices and 1 1/2 cups of the cheese, stirring to combine fully. Stir in another 1 1/2 cups of cheese, and stir until completely melted and smooth.

6. Add the pasta to the cheese sauce. Pour half of the pasta mixture into the prepared baking dish. Top with a layer of cheese, then to[ with remaining pasta mixture.

7. Sprinkle the top with the last of the cheese and bake for 15 minutes. If not golden brown, place under the broiler for 2 minutes.

Chicken Enchiladas

1 onion, diced
1 jalapeño, seeded and diced
Olive oil
3 garlic cloves, minced
3 T chili powder
2 t ground cumin
3 t sugar
1 15 oz can tomato sauce
1 cup water
1 can diced fire roasted tomatoes
1 lb chicken breasts
2 cups shredded cheese (cheddar, Monterey Jack)
1/2 cup fresh cilantro, chopped12 6-oz soft corn tortillas
Cooking spray
Salt and pepper

1. Preheat oven to 425.

2. Heat oil over medium heat. Once shimmering, add onion, jalapeño and salt. Cook, stirring often until softened. Add the garlic, chili powder, cumin and sugar, and cook until fragrant, less than 30 seconds. Stir in tomato sauce, water and tomato. Bring to a simmer and cook until thickened, about 5 minutes.

3. Add the chicken to the sauce. Reduce to low, cover and cook until chicken is cooked through, about 15-20 minutes. Transfer chicken to plate and set aside to cool.

4. Pour sauce through a strainer into a medium bowl. Press down on the onion mixture to extract as much liquid as possible. Transfer the onions to a large bowl and set aside. Season sauce with salt and pepper to taste.

5. Shred the chicken and add to onion mixture. Add 1/4 cup of enchilada sauce, 1 cup cheese and cilantro. Stir to combine.

6. Working one at a time, spoon 1/3 cup of chicken mixture down center of tortillas and lay seam side down in greased 9x13 baking dish. Lightly spray enchiladas with cooking spray. Place in oven for 7 minutes, until tops of tortillas brown slightly.

7. Reduce heat to 400. Remove enchiladas and pour sauce evenly on top. Top with remaining cheese.

8. Cover dish with foil, bake 20 minutes. Remove foil and bake another 5-10 minutes to melt cheese.

Beer Cheese Fondue

New Year’s Eve appetizer with the kids!

1/2 lb sharp cheddar cheese (buy the block then shred)
1/2 lb gruyere cheese (buy the block then shred)
1 T cornstarch
1-2 cloves garlic, chopped
1 cup Yuengling
Fresh cracked pepper
Milk to thin if needed

1. Grate cheese and add cornstarch in a bowl. Set aside.

2. In a pot, crush garlic and brown over medium low heat. Add beer. Heat to a simmer.

3. Slowly add cheese until it melts, stirring constantly.

4. Once ingredients are fully combined, pour into a heated fondue pot or small crock pot to keep warm.

Serve with sliced apples, an Earth Fair baguette, pretzels, summer sausage

Crockpot Pierogi Casserole

Great for Sunday Funday!

3 boxes pierogies
4 cups chicken broth
1 block cream cheese
1 cup shredded cheddar cheese
1 lb kielbasa, sliced
Salt and Pepper

Combine all ingredients in your crockpot. Cook on high 3-4 hours or low for 6 hours.

Tex-Mex Beef Enchiladas

olive oil
1 onion, diced
1 lb ground beef
4 T Taco seasoning (see entry under Mexican)
4 T unsalted butter
6 T flour
4 cups unsalted beef broth
Salt and pepper
1 t cumin
1 t chili powder
Corn or flour tortillas
Cheddar and Monterrey jack cheese, shredded, at least two bags

1. Preheat oven to 350 degrees. Prepare casserole dish with nonstick spray.

2. Heat olive oil in large skillet over medium high heat. Add onion and cook for five minutes until I softened. Add ground beef with taco seasoning. Cook for ten minutes. Transfer meat to bowl and set aside.

3. Return pan to medium heat. Add butter and melt. Add flour and stir to form a roux. Cook for 2-3 minutes. Add beef broth a splash at a time, whisking thoroughly until all the broth has been incorporated. Season with salt, cumin, chili powder and pepper. Cook additional ten minutes to allow formthickening.

4. Add enough sauce to the bottom of the casserole dish to cover.

5. Add 1/4 cup each cheddar and Monterrey jack cheese to sauce and allow to melt.

6. Add meat to tortillas and roll, place in dish. Pour remaining sauce over to cover.

7. Layer with lots and lots of cheese.

8. Cover with tin foil and bake for 20 minutes. Remove foil and bake for 15 minutes.

Broccoli Cheddar Soup

1 T plus 4 T unsalted butter, divided
Sweet onion, chopped small
3-4 garlic cloves, minced finely
1/4 cup flour
2 cups vegetable or chicken stock
2 cups half and half
2-3 cups broccoli florets diced into pieces
2 large carrots, trimmed, peeled and sliced thinly
Salt and pepper to taste
1/2 t smoked paprika
1/2 t dry mustard
Pinch of cayenne
8 oz grated extra sharp cheddar cheese

1. In a small saucepan, add 1 T butter, onion and cook over medium heat until translucent. Add the garlic and cook for a few more minutes. Remove from heat and set aside.

2. In a large pot, add 4 T butter, flour, and cook over medium heat for 3-5 minutes, whisking constantly, until flour is thickened to make a roux.

3. Slowly add vegetable stock and half and half, whisking constantly.

4. Allow mixture to simmer over low heat for 15-20 minutes. Whisk intermittently to reincorporate the skin.

5. Chop broccoli and carrots. Add broccoli, carrots, and reserved onion and garlic mixture. Simmer for additional 25 minutes.

6. Grate the cheese and add to soup after simmering and allow to incorporate.

Cheesy Broccoli Rice

Ray has the flu and requested her favorite out of the box. So I made her this homemade version.

1 T vegetable oil
1 cup long grain white rice (or brown)
2 cups chicken broth
2 T butter
2 cups broccoli, steamed and chopped roughly
2-3 T cream cheese
1 cup shredded cheddar cheese
Garlic powder
Onion powder
Mustard powder
Salt and pepper
Milk as neede to thin

1. Heat oil in pan over medium heat. Add rice, stir and cook until golden brown.

2. Add chicken broth and heat until it starts to boil. Cover and cook 10 minutes or more until chicken broth is absorbed.

3. Add butter, chopped broccoli, cream cheese, cheddar cheese, and garlic, onion, and mustard powders (about 1/2-1 t each but to taste).

4. Stir well until incorporated. Add milk to loosen if it gets too sticky.

Stuffed Potato Skins

I was told these were better than Bennigan’s version from the 1980s.

1-2 lbs russet potatoes
1 lb bacon
Stick butter
Salt and pepper
Shredded cheddar cheese
Sliced green onions
Sour cream

1. Bake the potatoes at 400 degrees for 45-60 minutes.

2. Leave oven on at 400. Remove potatoes and let them cool.

3. While cooling potatoes, bake the bacon on sheet pan lined with parchment paper. Turn every 6-8 minutes until crispy. Remove bacon and reserve bacon grease in a bowl.

4. Slice potatoes in half lengwise and scoop out the middle. Reserve for later mashed potatoes or hash browns.

5. On same pan that you cooked the bacon, place Skins face down on pan. Brush with reserved bacon grease. Bake for 20 minutes. Repeat as necessary.

6. Allow Skins to cool. Once cooled, place on pan face side up. Fill each with sliced butter, bacon, and cheese. Bake for 10-15 minutes at 400.

7. Serve with sliced green onions and sour cream.

Zucchini & Eggplant Lasagna

A nice trip to the farmer's market led me to try this recipe from Clean Eating (page 70 of the August/September 2011 mag).

Zucchini & Eggplant Lasagnau

1 eggplant, cut into 1/2 inch thick rounds
1 zucchini, cut into 1/2 inch thick rounds
1 yellow squash, cut into 1/2 inch thick rounds
1 tsp extra-virgin olive oil
1/2 large sweet onion
4 cloves garlic, chopped
1 1/2 cups 2% small-curd cottage cheese
1 oz. goat cheese (optional, I happened to have a little left over so I used it here for tanginess)
2 tsp dried oregano
Cooking spray
6 oz shredded part-skim mozzarella
Fresh basil for garnish, optional

1. Preheat oven to 375. Line 2 baking sheets with parchment paper and spread ggplant, zucchini and squash out in a single layer on sheets. Bake for 30 minutes.

2. In a large nonstick skillet, heat oil on medium, add onion and cook, stirring often, until translucent. Add garlic and cook for 2 more minutes. Remove from heat and stir in cottage cheese, goat cheese (if using) and oregano.

3. Lightly coat 11x17 in baking dish with cooking spray. Line bottom of dish with zucchini and squash, using all rounds and overlapping thm so dish is compltely covered. Top with cottage cheesee mixture. Arrange eeggplant over mixture in overlapping rows, then top with mozzarlla. Bake at 375 for 30 minutes or until cheeese is golden and bubbling. Garnish with basil.

Goat Cheese and Pecan Log

This is one yummy appetizer, courtesy of my neighbor, Kristin Bentz. Thanks, Kristin!!!!

Goat Cheese and Pecan Log

1/2 cup chopped pecans
3 Tablespoons butter, separated
2 Tablespoons brown sugar
3 Tablespoons maple syrup
Tabasco to your taste
1 large log of goat cheese

Preheat the oven to 350 degrees.

Melt 2 T butter in a pan until foaming. Add the chopped pecans and cook for 3-4 minutes. Add the remaining 1 T butter, brown sugar and maple syrup until sugar is disolved and butter is melted. Add the tobasco (I like it spicier, so I add about 5 shakes of the bottle). Stir it up.

If using an oven ready pan, place in the oven and bake for 5-10 minutes (if not, line a baking sheet with wax paper to preserve your baking sheet). Remove pan from oven and roll goat cheese log in mixture until thoroughly covered. Refrigerate for 1-2 hours, or longer.

Pan Fried Queso Dumplings

Great for parties!

Pan Fried Queso Dumplings, courtesy of Everyday with Rachael Ray, March 2009, p. 77

2 cups shredded pepper jack cheese
1/2 cup finely chopped chorizo sausage
1/4 cup chopped cilantro
48 wonton wrappers
1/4 cup vegetable oil

1. Combine cheese, chorizo and cilantro. Lay 24 wonton wrappers on a work surface. Roll a tablespoon of the cheese mixture into a ball and place in the center of a wrapper. Moisten the edge of the wrapper with water and top with another wrapper, pressing to remove any air and seal.

2. In a large nonstick skillet, heat 2 tablespoons oil over medium-high heat. Add half of the dumplings in a single layer and pour in 1/2 cup water; cover and cook until the liquid cooks off and the dumplings are crispy underneath, about 5 minutes. Transfer to a platter.

Cheesy Chicken Enchiladas

I don't remember where I got this recipe, but its way old. We used to use Tortilla Factory Salsa from Herndon, VA, as the salsa topping, but since we can't get that anymore, we use our own. Its not as good, but it satisfies the craving (until we breakdown and force our friends to send us the real thing).

Cheesy Chicken Enchiladas

• 1 half of a chopped onion
• Shredded chicken breast (to make it easy, we use 1 big can and 1 small can of shredded chicken that you can get in the tuna section)
• Shredded sharp cheddar cheese (we use reduced fat)
• 1 cup bottled picante sauce
• 3 ounces 1/3 less fat cream cheese
• 1 teaspoon ground chili powder
• 8 (6 in) flour tortillas
• 1 1/2 cups Tortilla Factory salsa (or homemade)

Preheat oven to 350 degrees.

Heat large nonstick skillet over medium heat until hot. Add onion and saute until tender. Add chicken, 1/2 of the cheddar cheese, picante sauce, cream cheese and chili powder. Cook until the the cheese melts. Spoon some of the chicken mixture into the center of each tortillas and roll up. Place enchilada in a 13x9 baking dish. Pour salsa over prepared enchiladas and cover with remaining cheddar cheese. Cover & bake at 350 degrees for 15 minutes or until cheese melts.