Macaroni & Cheese (for June)

My dad got me this cookbook a while back, but I haven't tried any of the recipes because  . . . well . . . cheese is expensive.  Especially specialty cheese.  But I decided to bite the bullet, buy the cheese, and try one.  And because they all looked so good, I just went with the very first recipe.  

Macaroni with Wisconsin Asiago

7 tb butter, plus extra for buttering dishes

1 lb cavatelli (which I couldn't find so I used the mini-bowtie pasta)

1/4 cup plus 2 tbs flour

1 qt whole milk

2 tsp dry mustard

1/8 tsp cayenne pepper

dash of Tabasco

1 tbs Worchestershire sauce

Kosher salt

freshly ground pepper 

2 cups (1/2 lb) grated aged Wisconsin Asiago cheese (I couldn't find genuine Wisconsin, but I found some good Asiago from a less "authentic" brand)

1 cup (1/4 lb) grated sharp white cheddar cheese

1 1/3 cups grated Parmigiano-Reggiano cheese

3/4 cup coarsly chopped flat-leaf parsley (I forgot to buy this and used dried)

1/3 cup minced fresh chives (forgot this too, I used some chopped green onions)

1 cup panko (Japanese bread crumbs)

Preheat oven to 350*.  Butter six individual gratin dishes (I used a 9x13 pan)

Cook pasta to al dente.  Drain and cool.

In a medium saucepan over moderately low heat, melt 6 tbs butter.  Add the flour and cook, stirring, 3 minutes.  Whisk in the milk and raise the heat to high.  When the milk begins to boil, reduce the heat to medium and ocok, whisking occasionally, until thickened.  Add the seasonings.

In a large bowl, toss together the pasta, sauce, asiago, cheddar, 1 cup of parm-regg, parsley and chives.  Spoon into buttered dishes.  Mix the breadcrumbs and remaining parm-regg cheese and sprinkle over the pasta.  Dot lightly with remaining butter and bake on the middle shelf until crumbs are lightly browned and sauce is bubbling,  25-30 minutes

The Verdict:  Mike and I LOVED it!  It was so creamy and wonderful with just a little kick.  The boys were indifferent.  I think they would have been just as happy with the Kraft stuff.

Creamy Green Chile Chicken Enchiladas

I have been looking for a good chicken enchilada recipe that didn't use cream of chicken soup and I think I have found a great one! Chris really enjoyed it and thought that I had used lots of cream of chicken soup because it was so creamy. This recipe comes from my favorite recipe website. www.melskitchencafe.com

Almost (not quite) everything I try from her postings always turns out great! I use at least 1 or 2 recipes from this website every week.

Creamy Green Chile Chicken Enchiladas

*Serves 4-6

Filling:
3 cups cooked, chopped chicken
2 (4 oz.) cans of green chiles, lightly drained
1 package (8 oz.) cream cheese, cubed
1 can white or black beans, rinsed and drained (you can really use any type of bean you prefer here)

Sauce:
2 tablespoons butter
1/2 cup chopped onion (about 1/2 medium onion)
2 tablespoons flour
1/3 cup chicken broth
¼ cup milk
¼ teaspoon salt
¼ teaspoon pepper
1 can (7 ounce) green chile enchilada sauce
½ cup sour cream

8 ounces (about 2 cups) Monterey jack cheese, shredded
8 medium (soft taco size) flour tortillas
Handful of chopped fresh cilantro

Preheat oven to 375 degrees.

In a medium bowl, combine the softened cream cheese and green chiles. Mix well. Add the chicken and black beans. Mix to combine. Set aside.

In a large nonstick skillet, melt the butter over medium heat. Add the onion and cook, stirring occasionally, until the onion softens and starts to turn translucent, about 3-4 minutes. Sprinkle the flour over the onions and stir well. Cook for 1 minute, stirring. Slowly whisk in the chicken broth and milk. As you whisk and the mixture cooks, the flour will get less lumpy around the onions and the mixture will become smooth. Cook over medium heat until the mixture is bubbling and has thickened, about 4-5 minutes. Add salt and pepper. Remove the skillet from the heat and stir in the enchilada sauce and sour cream.

Lightly grease a 9X13-inch baking dish. Spread about 1/4 cup of the sauce on the bottom of the dish. Fill each tortilla with about ½ cup of the chicken/cream cheese filling. Top with a small handful of shredded cheese, a couple tablespoonfuls for each enchilada. Save at least 1/2 cup cheese for the top of the enchiladas. Roll the tortillas up and place seam side down in the prepared baking dish. Continue filling enchiladas until the dish is full (I can easily fit 8 enchiladas in one pan).

Pour the white sauce over the top of the enchiladas. Top with remaining cheese. Bake for 20-30 minutes until the enchiladas are bubbling, hot and lightly browned. Sprinkle fresh cilantro over the top and serve.

Recipe Source: My Kitchen Cafe (melskitchencafe.com)

Chicken Enchiladas

I posted my enchilada recipe in 2008, but you can click here and go right to it. I always make extra and freeze them.

One thing I did differently this time is that I took the chicken and marinated it in olive oil, lime juice, kosher salt, seasoned pepper, garlic, and cumin for an hour. Then I browned the chicken in a skillet, diced it on a cutting board, sauteed diced onions in the same pan I cooked the chicken in, and then added the rest of the ingredients. It was pretty yum-o-riffic and I think I'll do chicken that way more often and just slice it on top of a salad or something.

Spinach Chicken Lasagna

I made this recipe up about three years ago when I had to bring dinner to two different families and feed mine in one night. It was really easy! This recipe freezes beautifully in an 8X8 pan covered with foil. I love using the cheese ravioli instead of lasagna noodles. You can also tweak it to make more of a "lasagna" taste and use meat ravioli and ground beef instead of chicken. Another way I like to tweak this recipe is to add in a layer of ricotta (or you can put cottage cheese in a food processor and it works, too) mixed with garlic and oregano. YUM!!!!

2 lbs chicken, diced, and then sauteed in olive oil with garlic and onion and oregano

1 bag fresh spinach, rinsed and dried (you can also use frozen spinach, just thaw first)

2 cups shredded mozzarella cheese

1 bag frozen cheese ravioli

1 jar of your favorite alfredo sauce (you can also use marinara if you desire)

Assembly:

Place 1/4 cup sauce in the bottom of the dish and spread around so it covers the pan.

Layer 1/2 ravioli, 1/2 chicken, 1/2 spinach, and 1/2 cheese.

Cover with sauce.

Layer the rest of the ravioli, chicken, and spinach.

Use the rest of the sauce

Sprinkle the remaining cheese on top.

To freeze:

Cover with plastic wrap, then aluminum foil.

To serve:

Thaw in fridge for 24 hours, then bake at 350 F for 25-30 minutes or until done.

Swiss Chicken

(from Remedies for the "I Don’t Cook" Syndrome)

8 boneless, skinless chicken breasts
6 oz Swiss cheese, shredded
1 pint sour cream
2 cans cream of mushroom soup
1 box stuffing mix
1/3 c butter

Place the breasts in a 9x13 pan (I added a cup of green beans.)and sprinkle with salt and pepper and the cheese. Mix the sour cream and soup and spread over the top. Melt the butter and mix with the stuffing, then sprinkle on top. Bake, covered, at 325 for 90 minutes.

Microwave Apricot Chicken

This is super simple and yummy, and since summer is here I make this so our house doesn't get all hot. Along with making rice with my microwave rice cooker. I love technology.

½ cup apricot preserves
2 tbs. soy sauce
2-4 tbs. chicken broth
1 tbs. vegetable oil
1 tsp. cornstarch
1 tsp. minced garlic
¼ tsp. ground ginger
1 large or 2 small boneless skinless chicken breasts, cut into strips
½ green pepper, chopped
½ cup salted cashew nuts, if you want (or you could use peanuts)
Hot cooked rice


In a shallow microwave-safe dish (preferably with a lid), combine the first seven ingredients. Cut chicken in thin strips, with kitchen shears or knife, into bowl. Cover
and microwave on high for 3 minutes, stirring once.
Add green pepper and cashews. Cover and microwave on high for 4 minutes or until chicken juices run clear, stirring once. Let stand for 3 minutes. Serve with rice.
***I like to double this for leftovers, by adding a little more chicken and doubling the sauce. If you double it, just add more cooking time.

Best Meatloaf Ever

It is the sauce that makes this meatloaf what it is!

2 eggs
2/3 c. milk
3 slices bread, torn into pieces
1/2 c. chopped onion
1/2 c. grated carrot
1 c. shredded Cheddar or Mozzarella
2 T. Worcestershire sauce
1 t. dried parsley
1 t. salt
1/2 t. garlic powder
1/2 t. ground thyme
1/2 t. coarse ground black pepper
1/4 t. ground sage
1 1/2 lb. hamburger

Topping:
1/2 c. ketchup
1/2 c. brown sugar
2 t. prepared mustard

Beat eggs. Add milk and bread--let sit for a few minutes. Stir in onion, carrot, cheese, Worcestershire, herbs and seasonings. Add beef. Put in greased loaf pan.

Bake at 350 degrees for 45 minutes. Combine topping ingredients. Bake for 30 minutes more, occasionally spooning topping over beef. Let stand 10 minutes before serving.

*This will make 1 very very large meat loaf or 2 medium size meatloafs and you can freeze one!

Meatballs with Cream Sauce

1 egg, lightly beaten
1/4 c. milk
2 T. ketchup
1 t. Worcestershire sauce
3/4 c. quick cooking oats
1/4 c. finely chopped onion
1/4 c. minced fresh parsley
1 t. salt
1/4 t. pepper
1 1/2 lbs. ground beef
3 T. flour

Cream Sauce:
2 T. butter
2 T. flour
1/4 t. dried thyme
salt and pepper to taste
14 oz. chicken broth
2/3 c. heavy whipping cream
2 T. minced fresh parsley

1. In a large bowl, combine the first nine ingredients. Crumble beef over mixture and mix well. Shape into 1 1/2" balls. Roll in flour, shaking off excess. Place 1" apart on greased 15x10x1" baking pans.
2. Bake uncovered at 400 degrees for 10 minutes. Turn meatballs, bake 12-15 minutes longer or until meat is no longer pink.
3. Meanwhile, for sauce, melt butter in a saucepan over medium heat. Stir in the flour, thyme, salt and pepper until smooth. Gradually add broth and cream. Bring to a boil; cook and stir for 2 minutes or until thickened.
4. Drain meatballs on paper towels; transfer to a serving dish. Top with sauce; sprinkle with parsley.

*You can also put the shaped meatballs on a rack in a shallow baking pan. Bake at 400 degrees until no longer pink, about 20 minutes.
**Serve over mashed potatoes!

Stuffed Green Bell Peppers

1 10-oz package or frozen corn (or in a can)
1 15-oz can kidney beans, drained and rinsed
1 14.5-oz can diced tomatoes
1/4 cup salsa
1 1/2 cups cooked rice
1 teas Worcestershire sauce
1/4 teas salt
1/2 teas ground black pepper
1/4 cup chopped onion
6 green bell peppers, tops removed and seeded
2 cups reduced-fat shredded cheddar cheese, divided

Combine all ingredients, except 1/2 cup cheese and green peppers. Stuff peppers with this mixture. Arrange peppers in crockpot. Cover and cook on Low 6-8 hours (high 3-4 hours). Sprinkle with remaining cheese during last 30 minutes of cooking.

This is an easy and extremely tasty recipe. I didn't think the Worcestershire and black pepper were enough seasonings so I added cumin and chili powder. I also used red peppers because they costed less than green peppers. It is so colorful and smells delicious!

Porcupine Meatballs

In the interest of fun things to do with rice . . . I give you the kid friendly, Porcupine Meatballs!

1 pound ground meat

¼ cup uncooked rice (regular, not minute)

1 slightly beaten egg

2 T finely chopped onion (optional)

½ tsp salt

Dash of pepper

¼ cup tomato soup

Mix and shape into about 20 small balls. Put balls in skillet.

Below is one idea for a sauce, but you can use pretty much any sauce. We've done BBQ sauce and sweet and sour sauce . . . use whatever you have or whatever you are in the mood for.

Mix:

1 cup tomato soup

½ cup water

1 tsp soy sauce

Pour over meatballs. Bring to a boil, reduce heat and simmer for 40 minutes. Stir often. Makes 4-5 servings.

Whole Wheat Pizza Crust

This is a great recipe for pizza crust. I discovered it a while back and it really works well. I have also made it with whole wheat flour and it turns out great- sometimes I wonder why that isn't catching on because I think a whole wheat crust is delicious.

Homemade Pizza Crust
2 teaspoons yeast (not dry active)
2 cups warm water
2 teaspoons sugar
1/4 cup oil
2 teaspoons salt
5 cups flour

Dissolve yeast in warm water. Add sugar. Add oil, salt, and flour. Mix and knead. Let rise; roll out. *I usually bake my crust for about 5-6 minutes at 350 before putting all the toppings on- then it isn't all soggy in the middle. Then load up the toppings! Here is a list of what we like:
(I just use spaghetti sauce)
pizza seasoning
sliced olives
sliced ham
pineapple
sliced and chopped green peppers
green onions, sliced
lots of cheese
...and whatever else suits your fancy!

Bake for about 20 minutes at 350 or until crust is turning golden brown (check it occasionally).

Lime Chicken Soft Tacos

These tacos taste so fresh and limey! It is a nice change to the usual crunchy beef tacos I make!

1 1/2 lbs. skinless, boneless chicken breast meat-cubed
1/8 cup red wine vinegar
1 lime, juiced
1 teaspoon white sugar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 green onions, chopped
2 cloves garlic, minced
1 t. dried oregano
10 (6") flour tortillas
1 tomato, diced
1/4 cup shredded lettuce
1/4 cup shredded monterey jack cheese
1/4 cup salsa
1/4 cup sour cream

1. Saute chicken in a medium saucepan over medium-high heat for about until almost cooked. Add vinegar, lime juice, sugar, salt, pepper, green onions, garlic and oregano. Simmer for a couple more minutes until most of the sauce has been absorbed.
2. Heat a non-stick skillet over medium heat and warm each side of tortillas. (Or just warm them up for about 45 seconds in the microwave.) Serve lime chicken mixture in warm tortillas topped with tomatoes, lettuce, cheese, salsa and sour cream.

Creamy Tomatoe Fondue Sauce

This is a recipe I got from my good friend, Jessica. She made it for a baby shower and it was so amazing, I had to get the recipe. This recipe is actually for fondue, but I have made a meal of it. I don't have a fondue pot- I just used a small crock pot. Also, I bought my tortellini noodles in the bulk section at Winco. I just boiled them up with a bit of salt and olive oil and they tasted great! (You could probably use any kind of noodle though if you are going to make it a meal.) If I were going to serve it again as a meal over noodles, I think I would add a little bit more liquid to the sauce- maybe apple juice or a bit of cream or milk. It is very rich and this makes a big batch, but it is SO delicous! Hope you try this one out!

Creamy Tomato Sauce (Originally for Fondue)
1 T Olive Oil
1 med Onion, chopped
2 tsp Garlic, minced
1 28oz can Diced Italian Tomatoes with Oregano, Basil and Garlic
1 c. Apple Juice
2 8oz Cream Cheese, cut in 1” cubes
1 c. Monterrey Jack Cheese – shredded (I used mozzarella)

Dip ideas:
French Bread, Cubed Mozzarella, Pepperoni, Tortellini, Green Peppers, Bagel Chips

Heat the olive oil in a saucepan over medium-high heat. Add the onion and garlic and sauté until onion is very soft. Add the tomatoes, and apple juice. Simmer 10 min, until liquid is almost completely reduced. Add the cheese and heat, stirring constantly, until melted. Pour into a fondue pot, over medium heat.

Baked Potato Soup

4 large baked potatoes
2/3 cup butter
2/3 cup flour
6 cups milk (the recipe says whole or 2%, but I used fat free and it was fine)
3/4 tsp salt
1/2 tsp pepper
4 green onions, chopped
12 slices bacon, fried and crumbled (I save time and use the already cooked bacon pieces you can buy in a bag)
2 cups shredded cheddar cheese
1 cup (8 oz.) sour cream

Cut potatoes (already baked) in half, scoop out pulp, and put in bowl. Melt butter in large pot, add flour, and gradually stir in milk. Make sure you keep stirring it and don't have the heat too high or else it will burn. Continue to stir until smooth, thickened, and bubbly. Stir in potato pulp, salt, pepper, and 3/4 of onions, bacon, and cheese. Cook until heated through. Stir in sour cream. When serving, top with remaining onions, bacon, and cheese.

Beef Taco Bake

I just made this for dinner tonight and I am already craving it again. I scaled down the original recipe so it would be just the right amount for Paul and I. This is like a real taco from Puerto Vallarta meets enchilada from Cabo meets nachos from Cancun. Okay, so I don't know my authentic mexican flavor histories very well, but I do know these are really awesome taco-enchilada-nachos! You must try them soon! I of course forgot to take a picture, but when I make it again, I'll add one then.

Makes 4

1 (10 oz.) can Ro-Tel tomatoes, juice reserved
1 (16 oz.) can refried beans
2 T. hot sauce, or to taste
1/4 c. chopped fresh cilantro
2 c. shredded Mexican cheese blend
1 lb. ground beef
3-4 t. taco seasoning
4 taco shells
4 green onions, sliced thin
1 avocado
sour cream
extra taco or hot sauce

1. Preheat oven to 475 degrees with oven rack in middle position. Combine half of tomatoes (without juice), most of beans, hot sauce, and cilantro in bowl. Spread evenly in baking dish. (I actually baked mine in a bread pan.) Sprinkle with 1 cup of cheese.
2. cook beef in skillet over medium-high heat until no longer pink, about 5 minutes. Pour off fat, then stir in taco seasoning, remaining tomatoes and reserved tomato juice. Simmer over medium-low heat until thickened and nearly dry, about 5 minutes.
3. Spoon 1 T.+ cheese into each taco shell and top with beef mixture. Arrange tacos standing up in the bean mixture, cover with foil and bake until bubbling, about 10 minutes. Remove foil, top with remaining cheese and bake until cheese is melted, about 5 minutes. Sprinkle with scallions.
4. Scoop out onto pasta bowl, top with dollops of sour cream, chopped avocado, and shots of hot sauce. When done with the first one, enjoy the second!

Frito Burritos

Well, obviously I am not being very healthy lately with all these recipes I'm posting, but they are all so good! Do any of you remember getting the ever-so-delicious Frito Burrito from Taco Bell before they discontinued it? I have missed it every day since! I love Taco Bell, but they got major points deducted when they stopped serving this. So what did they go and make me do? Create my own frito burrito. I've heard people call it a "furrito" but that just sounds like something hairy that fell in your burrito. Not a pretty picture. I'll stick with good ole frito burrito for now.

Frito Casserole:
Half bag Fritos
1 can chili with beans
2 tomatoes, diced (or canned)
half can red enchilada sauce
one small can tomato sauce
1 c.+ grated cheddar cheese

Combine all ingredients in a large bowl, leaving some chips and cheese out for end. Place in small square greased baking dish. Sprinkle with chips and cheese. Cover with foil and bake at 350 degrees until warmed through and cheese is melted, about 30 minutes. Remove foil for the last 10 minutes of baking.

Enchilada Sauce:
If you do not have canned enchilada sauce, like I hardy do--here is a recipe for you.
1 c. chicken broth
2 T. chili powder
1 t. ground cumin
1 t. garlic powder
1/2 t. salt
1 pinch ground cinnamon
1/4 t. sugar
3 T. cold water
3 T. white flour

In a small sauce pan, add the chicken broth, chili powder, garlic powder, cumin, salt, cinnamon, and sugar. Whisk everything well together. Heat to a boil, reduce heat to a low boil and cook for 3 minutes.

While the sauce is on a slow simmer, add the water in a small bowl. With another whisk (or fork), mix in 1 T. of flour at a time. Whisk constantly to avoid lumps.

After 3 minutes of cooking sauce, turn heat up to high. Very slowly, pour the flour mixture into the boiling sauce. Once again, whisk constantly to avoid those lumps. After the flour is added, continue to whisk for one more minute. You can turn the heat down too a medium during this time. Just make sure the sauce is boiling. Turn heat off and it is ready!

Burrito Time!
Scoop some of that yummy Frito gooey goodness into the middle of your tortilla. I like to use fresh or kind from CostCo you cook yourself. Sprinkle some chopped onion on top. Then sprinkle some cheddar cheese. Then add a few more very crunchy Fritos. And don't forget to top it all off with some nice hot sauce. And there you have it, a FRITO BURRITO!!

Beef Cilantro Lime Soup

I love soups! They are so easy to make and healthy and you can use up whatever is in your fridge. This is a sortof Mexican themed soup that I invented one day to use up some things that I had hanging around. I like to serve soups with fresh bread, grilled cheese sandwiches, or cheese quesadillas.

6 cups beef broth
½-1 lb ground beef or turkey, browned with onions and garlic
2 potatoes, chopped
3 carrots, chopped
2 stalks celery, chopped
2 cloves garlic
Handful lentils
Handful fresh cilantro
2 t Cumin
1 t Oregano
½ t Pepper
2 T Half and half or sour cream
2 T Lime juice

I didn’t put precise measurements because I don’t usually measure when I make soup, but I tried to estimate. Just simmer it all together for about a half hour and then taste it to adjust seasonings.

Asian Chicken Noodle Soup

2 big chicken breasts (or thighs)
2-4 garlic cloves, chopped
1 2-inch piece of fresh ginger, chopped or grated
2 carrots, chopped or shredded
2 celery ribs, chopped
2 t cumin
4 green onions, cut into matchsticks
6 cups chicken broth (I use base and water)
½ pound thin spaghetti
2 cups fresh bean sprouts (optional)
Fresh snipped parsley (optional)

I make this in the crock pot. Put everything but the spaghetti and bean sprouts in together for several hours, then break up the chicken, and add the last ingredients for about 15-20 minutes. Salt and pepper to taste and garnish with parsley. However, you could make this on the stove if you chopped and browned the chicken, then simmered it all for about 20 minutes.
This is adapted from a Rachael Ray recipe.

Lemon Chicken

Sorry, I'm tried not to monopolize the recipe blog, but I just have so many to share that I think you all will love. This chicken is excellent with paired with the nutty wild rice recipe. It has such a fresh zesty tangy flavor, it gets those taste buds going! I make this recipe for just Paul and I and just use a 1/3 of what the recipe calls for.

6 boneless, skinless chicken breasts
1/2 t. salt
1/2 c. flour
lemon pepper, to taste
1/2 c. butter
2 T. fresh lemon juice

Pound chicken to 1/4" thick. (Can use soup can if you don't have the meat mallet tenderizer.) Combine salt and flour; dredge chicken in mixture. Sprinkle a lot of lemon pepper on each side of each chicken breast. Melt butter in a large skillet over medium-low heat and saute chicken for about 5 minutes per side, or until golden brown. Add lemon juice to skillet and increase heat to make a glaze. Serve chicken and lemon butter over rice or mashed potatoes.

Crockpot Coconut Curry Chicken

This was absolutely delicious! This only tastes better as the left-overs continue. I highly recommend each of you try this, you'll find your new favorite flavor... that is if you like curry!

4 medium potatoes, peeled and chopped
1 medium sweet yellow onion, sliced
8 oz baby carrots
1 tsp minced garlic (2 cloves)
6 boneless, skinless chicken breast halves

Curry Sauce
1 can (14 oz) coconut milk
1 c chicken broth, homemade is best
1 T curry powder (or more/less to taste)
1 tsp hot pepper sauce
1/2 tsp.+ coarse salt
1/4 tsp black pepper

For serving:
Hot cooked sticky jasmine rice
Toasted flaked coconut

Spray the inside of the crock-pot with non-stick cooking spray. Place the prepared potatoes, onion, and baby carrots in the bottom of the slow cooker. Scatter the minced garlic over the carrots. The slow cooker is about half-full at this point.

Brown the chicken: Heat 1 T vegetable oil in large skillet over medium-high heat. Sauté the chicken breasts in two batches until nicely browned, about 3 to 5 minutes on each side. Transfer chicken breasts to a plate to drain.

Make the sauce: In a medium size bowl, whisk together the coconut milk, chicken broth, curry powder, and hot pepper sauce until smooth. Whisk in the salt and pepper.

Assemble the ingredients:
Place half the chicken breasts on top of the vegetables. Cover with half the sauce. Place remaining chicken and sauce in the slow cooker. Place the lid on the slow cooker. Cook covered on HIGH for one hour.

Turn heat to LOW and cook for another 4 to 4.5 hours. Do not remove the lid. Do not stir the ingredients while they cook.

Serve with hot, cooked rice. If desired, sprinkle with optional toasted coconut.