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Posts Tagged ‘#29’

Garlic-Herb Mac & Cheese

January 3, 2010 Leave a comment

I had to make several changes to this recipe.  Since it was a King Arthur Flour recipe, several of the ingredients were products that they make exclusively and therefore I had to omit.  I also did not have panko breadcrumbs, garlic oil, or Pizza seasoning, but I think the Italian Style breadcrumbs I used made up for the missing seasonings. The resulting Mac & Cheese was tasty, but was lacking in cheese flavor, most likely due to the fact that I did not have the special cheese powder the recipe called for.  I would like to get the proper ingredients and give it another go, because I think this recipe has the potential to be really kick-ass.

Garlic-Herb Mac & Cheese
(Source: King Arthur Flour)

Macaroni:
8 ounces (about 2 cups) uncooked pasta (elbows, trumpets, or ziti)
1/4 cup Signature Secrets Culinary Thickener or King Arthur Unbleached All-Purpose Flour (I used flour)
2 3/4 cups milk
1/2 cup Vermont cheese powder (I omitted)
2 cups shredded cheddar cheese
1/2 teaspoon ground black pepper
1/2 teaspoon ground mustard powder, optional
1/4 to 1/2 teaspoon salt, to taste

Topping:
4 tablespoons butter
2 teaspoons garlic oil, optional (I omitted)
2 teaspoons Pizza Seasoning or rosemary and thyme (I omitted)
1 1/2 cups Japanese panko (I used Italian Style bread crumbs)

1) Preheat the oven to 350°F. Grease four 1 1/2 to 2-cup ramekins, or one 2-quart baking dish.

2) Cook the pasta in boiling salted water until al dente (slightly firmer than you would normally eat it). Drain and rinse with cool water. Set aside.

3) In a large saucepan set over medium heat, whisk together the Signature Secrets, or flour, milk, and cheese powder. Bring to a boil.

4) Remove from the heat and stir in the cheese and seasonings. Stir occasionally, until cheese is completely melted.
5) Stir the pasta into the cheese sauce. Spoon it into the baking dish(es).

6) Melt the butter and garlic oil together, then stir in the pizza seasoning and panko bread crumbs. Sprinkle a thick layer over the pasta and cheese.

7) Bake the casserole for 25 to 35 minutes, until bubbly and browned. Remove from the oven, and serve hot.

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Farwell 2009, Hello 2010

January 1, 2010 Leave a comment

Well, 2009 is officially behind us and it is time to start fresh with 2010!  This year for New Year’s Eve, Andrew and I had the opportunity to spend time together and with friends.

We started off the evening with a wonderful home cooked meal. Andrew wanted to make something special, so I sat back while he busied himself in the kitchen making Lamb Chops with Mint Pan Sauce and Homemade Potato Chips.  After dinner, we headed to the movie theater and saw Up in the Air. A good movie (well anything with George Clooney could be classified as a “good” movie) with not your typical happy ending, which was both refreshing and unsatisfying.

We rang in the new year with Dick Clark and some of our friends from college. Our friends, Maggie and Aaron, were in town for Christmas and we wanted the opportunity to see them again (we saw them on the 23rd for a pre-Christmas party) before they left.  We played several rounds of Mafia, a game my friend Maggie is obsessed with and I happen to enjoy a lot as well. We got home a little after one and hit the sack. I’d been up since 5am (why we met my father-in-law for breakfast at 6am on New Years Eve is beyond me), so I was completely wiped out.

Happy New Year everyone!

Lamb Chops with Mint Pan Sauce and Homemade Potato Chips

December 31, 2009 Leave a comment

Andrew wanted to have a special dinner to celebrate the new year, so he picked out this recipe from Food Network.  The lamb chops were amazing and let’s just say homemade potato chips are our new thing.

Lamb Chops with Mint Pan Sauce
(Source: Food Network)

1/3 cup apple juice
1 1/2 tsp cornstarch
8 lamb loin chops, trimmed of fat (about 1 1/2 pounds total)
1/2 tsp kosher salt
1/2 tsp freshly ground pepper
1 tsp canola oil
1 shallot, minced
1/3 cup reduced-sodium beef broth
2 Tbsp cider vinegar
2 Tbsp mint jelly
2 Tbsp minced fresh mint, divided

1. Preheat oven to 450°F. Combine apple juice and cornstarch in a small bowl; set aside.

2. Sprinkle lamb chops with salt and pepper. Heat oil in a large ovenproof skillet over medium-high heat. Add the chops and cook until browned on one side, about 2 minutes. Turn them over and transfer the pan to the oven. Roast until an instant-read thermometer inserted horizontally into a chop registers 140°F for medium-rare, 6 to 10 minutes, depending on the thickness. Transfer the chops to a plate and tent with foil.

3. Place the skillet over medium-high heat (take care, the handle will still be hot). Add shallot and cook, stirring constantly, until browned and softened, about 1 minute. Add broth, vinegar and jelly and bring to a boil, whisking to dissolve the jelly. Cook, whisking constantly, until the liquid has reduced by half, 2 to 3 minutes. Stir the cornstarch mixture; add to the pan and bring to a simmer, stirring constantly, until the sauce is thickened, about 30 seconds. Remove from the heat and stir in half the mint along with any accumulated juices from the chops. Serve the chops topped with the sauce and the remaining mint.

Homemade Potato Chips
1 Large Idaho or Russett Potato
3 tablespoons olive, canola, or peanut oil
Spices

1. Preheat the oven to 400°F.

2. Using a mandolin, slice the potatoes into a bowl and immediately toss them with the oil. Season lightly (we used sesame seeds and chili powder) and arrange them in a single layer on a baking sheet.

3. Bake in the oven until golden brown — about 12-15 minutes. Season again lightly when they come out of the oven. Transfer to a rack to cool for maximum crispness.

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Mushroom Potato Lasagna

December 29, 2009 Leave a comment

I’m not going to lie. When Andrew informed me that he wanted to try this recipe he saw on an episode of Julia Child: Lessons with Master Chefs, I cringed just a little bit. I don’t do mushrooms, but I promised him I would keep an open mind and give it a try.

And you know what? This recipe was really good.

I couldn’t find the recipe anywhere, but you can watch the video from the episode by clicking this link and then selecting “Mushroom Potato Lasagna” at the bottom.

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Tuna Noodle Casserole

November 17, 2009 Leave a comment

When I was little, I was convinced I didn’t like tuna.  Whenever my parents made Tuna Helper, they would tell me they made it with “water chicken” and I would happily eat it, not realizing I was actually eating tuna. Oh, to be young and stupid.

I made homemade tuna casserole tonight. It was good, but it just wasn’t the same as store-bought Tuna Helper. There is another variation of this made with cream of celery soup, so maybe I will give that a try sometime.

Campbell’s Tuna Noodle Casserole

1 can (10 3/4 oz.) Campbell’s Cream of Mushroom Soup
1/2 cup milk
2 Tbsp chopped pimiento (optional)
1 cup cooked peas
2 cans (about 6 oz. each) tuna, drained and flaked
2 cups hot cooked medium egg noodles
2 Tbsp dry bread crumbs
1 Tbsp margarine, melted

1. Mix soup, milk, pimiento, peas, tuna and noodles in 1 1/2-qt. casserole. Bake at 400 F. for 20 min. or until hot. Stir.

2. Mix bread crumbs with margarine and sprinkle on top. Bake 5 min.

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Chicken Stuffed Shells

November 15, 2009 Leave a comment

“It tastes like Thanksgiving.” – My husband, the food critic.

This recipe was quick, easy, and very tasty.  While you might think it sounds weird to combine pasta and stuffing, the combination worked well.  I made the chicken in the crockpot yesterday with the chicken I used for my barbecue chicken sandwiches, so the recipe was even easier.  I will definitely be revisiting this recipe in the near future.

Chicken Stuffed Shells
(Source: But Mama I’m Hungry!)

1/2 package giant pasta shells, cooked & drained
2 cups cooked chicken, shredded or cubed
1 (6 ounce) box chicken flavored stuffing mix, prepared according to box
2 (10.5 ounce) cans cream of chicken soup
1/2  soup can milk (use an empty cream of chicken can)
1 tsp dried parsley (I omitted, because we didn’t have it at home)

1. Cook and drain pasta, set aside.

2. Prepare the stuffing mix and place in a big bowl. Combine chicken, prepared stuffing, one can of cream of chicken soup, mix well.

3. Stuff shells with chicken mixture and place in a 9×13 inch baking pan that has been greased. Once all of the shells are filled, mix the remaining can of cream of chicken soup and ½ can of milk together along with the dried parsley. Pour the soup mixture over the shells.

4. Cover pan with foil and bake in a 350° F oven for 30 minutes or until hot and bubbly.

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Shredded Barbecue Chicken Sandwiches

November 14, 2009 Leave a comment

We make barbecue beef brisket fairly frequently and it always hits the spot, but this week I thought barbecue chicken sounded tasty.  I cooked the chicken in my crockpot for a couple hours on high, and then a couple more hours on low.  When it was fully cooked, I took the chicken out and emptied all the juice from the crockpot.  I mixed up all of the sauce ingredients and added the chicken, and then, since we were in the middle of  fun house projects, I allowed the chicken to cook in the sauce for a little over an hour.  The chicken was moist and the sauce was quite yummy.

Shredded Barbecue Chicken Sandwiches
(Source: Recipezaar)

4 large boneless skinless chicken breasts, cooked and shredded
1 1/2 cups ketchup
3 Tbsp brown sugar
1 Tbsp worcestershire sauce
1 Tbsp soy sauce
1 Tbsp apple cider vinegar
1 tsp crushed red pepper flakes
1/2 tsp garlic powder

1.  Place chicken breast in the crockpot and cook on high about 3 hours.

2.  Stir together all the sauce ingredients.

3.  Add the shredded chicken and heat.

4.  Serve on buns.

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