Macaroni and Cheese with Garlic Breadcrumbs

I've always been a lover of mac-n-cheese, all my life! Shoot me, but I have always loved and still love the Kraft boxed extra-cheesy. But then I also love me some decedent gruyere and fontina man-n-cheese with garlic breadcrumbs on top...just like this one. The whole fam loved it, even my two year old nephew, so I think it was a success! 

Macaroni and Cheese with Garlic Breadcrumbs

Ingredients:

11 oz. Cavatappi Pasta
1/4 c. Butter
1/4 c. Flour
3 c. Cream
1 c. freshly grated Cheddar Cheese
2 c. freshly grated Gruyere Cheese 
2 c. freshly grated Fontina Cheese
1 tsp. Salt
3/4 tsp. Pepper
1/4 c. grated Parmesan Cheese 
1 c. Breadcrumbs
2 cloves Garlic
2 T. Parsley
Olive Oil


Directions:

Preheat oven to 350 degrees.

In a large stock pot heat water for the pasta over high heat till it comes to a boil. Salt the pasta water then add the pasta and cook for the time given on the box for it to be al dente.

Meanwhile, in a large saucepan melt the butter over a medium heat. Add the flour and whisk together over the medium heat for a couple minutes to cook out the raw flour taste. Then add 1 cup of the heavy cream and whisk together. Let thicken for about 30 seconds and then add 1 more cup of the heavy cream. Once again whisk it together and then let cook and thicken for 30 seconds or so. Then add the last cup of heavy cream and do the same with that. Now add all the cheese and mix with a wooden spoon till the cheese is mixed in well and he sauce is nice and thick. Add the salt and pepper and mix together. 

When the pasta is done, drain it and then add the pasta back to the now drained stock pot. Pour in the cheese sauce and mix together over a low heat. 

Then pour the macaroni and cheese into a 9x13 glass pan. Sprinkle the parmesan cheese over the top of the pasta.

In a food processor with a blade attachment, pulse together the breadcrumbs, garlic, and parsley. In a small non-stick skillet pan, drizzle in olive oil and heat over a medium heat. When hot, add the breadcrumb mixture and drizzle some more olive oil over the top. Mix with a wooden spoon a cook a minute or so till the breadcrumbs are coated with the olive oil. Sprinkle the breadcrumbs over the pasta and parmesan cheese, evenly.

Bake in the oven for 30 minutes. Serve immediately.

Serves 6

- Goat Cheese Stuffed Chicken with Shallot Butter -

I'm really excited to share this recipe with you. Everything work so perfectly together and the fam said it was delicious, so it's two thumbs up and I hope you enjoy!

Goat Cheese Stuffed Chicken with Shallot Butter

Ingredients for the Shallot Butter:

4 T. Butter, at room tempurature
1/2 a Shallot, minced
pinch of Salt
crack of Pepper

Ingredients for the Chicken:

4 chicken breasts
pinch of Salt
pinch of pepper
3 T. Olive Oil
6 T. Goat Cheese (try to get one with mixed flavors like herbs or something like that. The one I used was a locally made cheese with peppers and chives)

Directions:
Mix together the butter, shallots, salt and pepper. Then place the soft mixture in the center of a rectangle of wax paper, at the very edge. Roll up the butter in the wax paper, than twist the side to create a log of butter. The log should be about quarter sized around. Put into the freezer while you make the chicken.

In a large nonstick skillet pan heat the olive oil over a medium heat. Salt and pepper all the chicken breasts with a pinch of salt and pepper one each side. Once the oil is hot, turn down to medium/low heat and add the chicken breasts. Cook them for 8 minutes on each side (if you have large chicken breasts they may need to cook for longer). When the juices run clear and there is no pink inside the chicken when cut in to, it is done. Remove from heat and dab the chicken with a paper towel to help dry them off. On a cutting board, place the chicken breasts, and, using a sharp knife, come in from the side, cutting the chicken almost in half from one side to the other (sort of creating a pocket in the chicken). Do this to all the chicken breasts. Then put 1 1/2 T. of goat cheese in each of the chicken breasts. Arrange on a plate.

Now remove the shallot butter from the freezer and remove from the parchment paper. Cut off the rounded ends. Then cut four, half inch slices. Place each slice on top of a breast of chicken and serve immediately. 

Enjoy!

- Skillet Steak with Caramelized Onions and Blue Cheese -

I was a picky eater when I was a kid...you know, the type that didn't eat salad, or broccoli, or mustard...the type that didn't want anything other than a peanut-butter and jelly sandwich for lunch...every day. Yeah, that was me. So naturally, even into my teen years, I had never touched a caramelized onion. It was one of those things everyone raved about, but I was too afraid to try. I knew they were good, they even sounded amazing, but still, I do believe tonight eating this dish, that this was the first time I ever really ate caramelized onions, that I can recall. Okay, shoot me now! They were amazing! "How could anyone have ever gone so long without them?" That's what your thinking right? Well I'm thinking that too. And I urge anyone who hasn't ever tried them to just do it, man. AND they go awesome with steak and blue cheese. Try it!

Skillet Steak with Caramelized Onions and Blue Cheese

Ingredients:

For the Caramelized Onions:

3 onions
drizzle of olive oil
Pinch of granulated Sugar
Pinch of Salt
1 T. Butter

For the Steak:

1.5 lb. Sirloin Steak (Give or take, mine was about 1 lb. 7 oz.)
Salt and Pepper
Good drizzle of Olive Oil
1 stick of Butter
2 cloves of Garlic,
sprinkle of dried Thyme
sprinkle of dried Rosemary
3 T. Crumbled Blue Cheese

Directions:

For the Caramelized Onions:
Peel and chop onions. Chop the onions in half and then in 1/8 - 1/4 inch slices. In a small non-stick skillet pan drizzle some olive oil and turn on heat to very low. Add the onion slices and stir frequently with a spoon. Stir more in the beginning so you don't brown the onions, and then stir every five minutes or so afterward. Cook these onions on a very low heat for 1 hour 20 minutes or until well caramelized. Yes, it takes a while. Then add the sugar and salt and stir. Turn off the heat and add the tablespoon of butter, stirring till all melted.

For the Steak:
About 20 minutes before the onions are done, on another burner, place a skillet pan and drizzle in some olive oil and heat over a medium heat. Sprinkle each side of the steak with kosher salt and cracked pepper. When the oil is hot (when the steak sizzle when it touches it), put in the steak. Turn heat to medium/low and cook for 10-12 minutes on each side (this will get it well-done, so adjust time if you like a different degree of done-ness). While the steak is cooking, melt the stick of butter in a bowl in the microwave. Take out and add the garlic (2 cloves chopped in half), thyme, and rosemary to the butter and stir together. Pour into the bottom of an 8-8 sided pan. When the steak is done, place in the garlic butter. Spoon some of the butter mixture over the steak and then cover the pan with foil and let sit for 5 minutes. Then cut the steak into 3 sections and top each with caramelized onions and a tablespoon of blue cheese. Enjoy!

Serves 3

- Slightly Spicy Orange-Lime Glazed Chicken -

Sweet and Spicy, one of the best combos there is to be had! Created this chicken dinner for the family, and they gave it two thumbs up. I'm happy!

Slightly Spicy Orange-Lime Glazed Chicken

Ingredients:

For the Chicken:

4 Chicken Breasts, pounded flat to a 1/4-1/2 an inch thick

1 c. All-Purpose Flour

1/4 tsp. Cayenne Pepper

1 tsp. Salt

3/4 tsp. Pepper

2 Eggs

1/3 c. Canola Oil

For the Glaze:

1 3/4 c. Orange Juice

1/4 c. Lime juice

dash of Soy Sauce

dash of Sesame Oil

2 tsp. Cornstarch 

1/4 tsp. Crushed Red Pepper

pinch of Salt

pinch of Pepper

Directions:

On a plate, mix together the flour, cayenne pepper, salt, and pepper. In a bowl whisk up the eggs. In a large non-stick skillet pan, over a medium heat, pour in the canola oil. While you wait for it to heat up, bread the chicken, coating in the flour mixture first, then the egg, and then the flour again. Once breaded, put into the hot oil and cook for about 5 minutes on each side until golden brown, crispy, and cooked all the way through. 

Meanwhile, in a small non-stick skilled pan, over a medium heat, whisk together the orange juice, lime juice, soy sauce, and sesame oil. Let it simmer/boil and reduce to about half. Then, in a small bowl, put 2 tsp. of cornstarch along with 2 tsp. of the orange-lime mixture and stir together. Then add to the orange-lime mixture. Turn the heat down to medium/low and let thicken till it becomes a good thick glaze for coating. Then add the crushed red pepper, salt, and pepper and mix together. Turn off the heat.

When the chicken is done cooking, add each breast, one at a time, to the glaze and coat on each side. Serve on top of white rice and enjoy! Serves 4

- Cheese Ravioli with Sun Dried Tomato Cream Sauce -

One night a week my sister, brother-in-law, and their two kids come over for dinner. Now, my sister for most of her teen years into adulthood was and is a self-proclaimed foodie. We called her "the sandwich maiden" because she created the most delicious sandwiches for us. So naturally, when they come over, we have to plan something delicious for dinner. So I decided I was going to create a ravioli with a sun dried tomato cream sauce. It was a hit with the fam. It was so good I have to share it! 

Ravioli with Sun Dried Tomato Cream Sauce

Ingredients:

2 lbs. Cheese Ravioli

2 T. Butter

2 T. Flour

3 c. Heavy Cream

1 1/2 c. grated Cheddar Cheese

3/4 c. diced Sun dried Tomatoes

1/4 c. chopped Basil

1/3 c. chopped Parsley

1 tsp. Salt

1/2 tsp. Pepper

Pinch of Onion Powder

Directions:

Fill stockpot with water and put over a high heat till it comes to a boil.

Meanwhile, in a large saucepan, melt the butter over a medium/low. Once melted, whisk in the flour and cook for two minutes to cook out the flour taste. Turn down the heat to low and slowly add 1 cup of the heavy cream, whisking constantly till thickened. Add another cup of the heavy cream and whisk, then add the last cup and whisk. Turn up the heat to medium and let sit on that heat for 10 minutes, whisking occasionally. If it starts to boil and rise, turn the heat down and whisk. When the 10 minutes is up, turn heat down to low and add the grated cheddar, whisking till it is melted into the sauce. Add the diced sun dried tomatoes, the basil, and the parsley, mixing in with a wooden spoon. Add the salt and pepper. Keep on low heat, stirring occasionally. 

Meanwhile, salt the boiling pasta water and add the ravioli to the stockpot. Cook as directed on the ravioli bag (it took me about 8 minutes or so). Once cooked, strain the pasta and add back into the now empty stockpot. Take the sauce off the heat and add to the pasta, stirring all together. Serve immediately. Serves 6-8

Enjoy!

- Pesto Burgers -

It's sort of the thing for people to whip out the grill and rustle up some burgers on Memorial Day. While it rained most of weekend, the sun decided to make a long awaited appearance for the holiday, and we were able to get out to the grill and eat delicious pesto burgers. That's right, I don't put barbecue sauce in my burgers, I put pesto. It really packs the patties full of basil, garlicky, olive oil goodness and keeps them nice and juicy. Plus it's super easy, and easy food is awesome for the holidays.

Pesto Burgers

Ingredients:
1 lb. Ground Beef
1/4 c. Pesto
1/2 tsp. Salt
1/4 tsp. Pepper
4 thin slices of American Cheese
4 Hamburger Buns

Directions:
Heat up the grill.

In a bowl, put the ground beef, pesto, salt, and pepper.  Mix together with hands till everything is incorporated.  Form into four round, flat patties about a half and inch high.  Take out to the grill and, on a low heat setting on the grill, grill the patties.  It took me about 10 minutes on each side or less to get them well done, but you can cook them to whatever done-ness you prefer.  When the patties are cooked all the way through, add the slices of cheese and cook on the grill for another couple of minutes until the cheese has melted over the patties.  Take the burgers off the heat and put on the buns (you can keep it a cheeseburger or add lettuce, tomato and the like, your choice).  Serve immediately. Serves 4

Enjoy!

- Tomato Penne Past -

We're all Italians at heart, right? Well, at least when it comes to our appetites. ;) Who doesn't like a good tomatoey Italianey past dish? This one is just perfect to a cool spring night. While Italian food can be considered comfort food, and very much cozy in the winter, I love the tomato sauced up pastas in the warmer seasons. It's just so fresh.

 

Tomato Penne Pasta

Ingredients:

Olive Oil
1 small yellow onion, diced
3 cloves garlic, minced
28 oz. can Crushed Tomatoes 
1 1/2 T. dried Oregano
2 T. fresh Basil, well chopped
3/4 tsp. Salt
1/2 tsp. Pepper
1/3 c. Heavy Cream
14 oz. Penne Pasta

Directions:

Heat water to a boil in large stock pot for the pasta. Meanwhile in a large nonstick skillet pan, drizzle in some olive oil. Heat over a medium heat. Add the onion and stir with a wooden spoon. Cook till the onions are translucent, a couple minutes or so. Add the garlic and cook for about 30-40 seconds, don't let it burn. Add the crushed tomatoes and turn heat down to medium-low heat. Stir in oregano and basil with a wooden spoon. Add the salt and pepper and stir. Heat over the medium heat for about five minutes until the sauce is nice and hot. Add the heavy cream and stir together with a wooden spoon. Turn heat down to low and leave the sauce alone. 

Then add the penne to the boiling water and cook till al dente. Drain the pasta and then put back into the stock pot. Take the sauce off the heat and add to the pasta. Stir together completely. Serve immediately. Serves 5

- Cookbook Recipe in the Works: Chicken Bisque -

It turned out pretty yummy!

- Lemony Chicken Salad with Lemony Dressing -

I'm sure all of you can tell from my last post that I'm a health food nut, right? Wrong! But honestly, who is? Everyone want's chocolate cake, not everyone wants salad. This is the sad truth. But people, it's short sleeve weather, you're all going to be in bathing suits this summer, and it just might be the right time to put away the cake plate (at least for a little while). Don't worry, my next post will probably be heavy and fattening too, this isn't a diet blog ;). But really, I am working on keeping healthy, and chicken is the way I like to do it. I'm not the biggest fan of salad, so I have to find ways to make it delicious and tempting. This recipe does just that. Giada would be proud of this recipe ('cause you know how she loves her lemons!). After all, we need to prove to the world that lemons aren't just for throwing at people, right? So pull out the bathing suit and dig into this salad, you won't be sorry!

 

Lemony Chicken Salad with Lemony Dressing

For Chicken and Marinade:

2 Chicken Breasts (pounded to a 1/4-1/2 inch thick)
1/4 c. Olive Oil
The Zest from one Lemon
The Juice from one Lemon
1 tsp. Kosher Salt
1/2 tsp. Pepper

For Salad and Dressing:

8 c. Lettuce (I used Romaine)
1 c. Grape Tomatoes
1/8 c. Olive Oil
The Zest from One Lemon
The Juice from 1/2 a Lemon
Pinch of Kosher Salt
A couple cracks of Pepper

Directions:

In ziplock bag add chicken, olive oil, lemon zest, lemon juice, salt, and pepper. Seal the bag and shake around, mixing everything together. Put into the refrigerator to sit for 2 hours.

Heat up the grill and take the chicken out of the bag. Grill over medium-low heat till cooked all the way through (took me about ten minutes or less). Cut the chicken breasts up into strips or cubes, whichever you like

Divide the lettuce between 4 plates. Then divide the chicken and the tomatoes between the plates. In liquid measuring cup whisk together olive oil, lemon zest, lemon juice, salt and pepper. Pour over the four salads and serve.

Serves 4

Enjoy!

- Summer's on the Way! -

So happy to be grilling again!

 

 

- Chicken with Maple Cream Sauce -

When I made this recipe for my family, my sister said "This is like eating pancakes with chicken!" It does sort of have the feeling of breakfast with all the qualities of dinner. So for all of you people out there who don't like breakfast for dinner, try this, because this is about as close as you can get without being "breakfast for dinner"! 

 

Chicken with Maple Cream Sauce

Ingredients:

1 c. Heavy Cream

1 1/2 T. Maple Syrup 

6 Chicken Breasts

3 eggs

1 c. Flour

1 tsp. Salt

1 tsp. Pepper

1 1/2 c. Panko Breadcrumbs

Olive Oil

2 strips cooked bacon, crumbled 

Directions:

Over medium/low heat, whisk together heavy cream and maple syrup. Let sit at a simmer and reduce to about half of what it was, whisking occasionally.

Meanwhile, while that is reducing, pound out your chicken breast till about 1/4 to a 1/2 inch thick. Whisk egg together in a bowl. Mix flour, salt, and pepper together on a plate. Put breadcrumbs on a separate plate. Coat the bottom of a large pan with olive oil and heat on medium heath. Coat each chicken breast in the egg, then in the flour, then in the egg again, and lastly in the the breadcrumbs. Once the oil is hot, put in the chicken, letting cook for about 3-5 minutes on one side, and then 3-5 minutes on the other. When the chicken is cooked all the way through, remove from pan and arrange on a plate. Pour the maple cream sauce over it and sprinkle with the crumbled bacon. 

Enjoy!