Macaroni and Cheese

This recipe is almost as easy as boxed macaroni and cheese and about 1000 times better.  This has gone into our regular rotation.  My dudes love it!  :)  It can be served as a main dish or a side dish.

Macaroni and Cheese

(add chunks of ham for "Hamaroni and Cheese")
 
1 1/2 c uncooked elbow macaroni
3 TB butter
2 TB flour
1/2 tsp salt
1/8 tsp pepper
2 c milk
2 cups shredded Cheddar or Colby cheese (Sharp Cheddar adds a whole lot of flavor)
 
1.  Preheat oven to 350 degrees and lightly grease a square baking dish.
2.  Cook the macaroni according to package directions.  Drain and set aside.
3.  Melt the butter in a medium saucepan over medium heat.  Blend in the flour, salt, and pepper.  Add the milk; cook and stir until thick and bubbly.  Decrease heat to low and add the cheese.  Stir until the cheese is melted.
4.  Combine the cheese sauce with the macaroni and place in the prepared baking dish.  Sprinkle with shredded cheese.  Bake 35-40 minutes or until heated through

Seafood Salad Sammies

This is another “Natalie Original” so there aren’t exact ingredients.  Sorry!  :)

Ingredients:

• Alaskan Pollock (imitation crab)
• Mayonnaise
• Chopped Olives
• Green onions
• Minced garlic
• Salt and pepper to taste
• Sliced Mozzarella or Provolone cheese
• Deli rolls

Directions:

Flake the Alaskan Pollock.  Stir in the mayo, olives, onions, garlic, salt and pepper.  Mix well.  Spoon generous amounts onto deli rolls with cheese slices.  Serve with Extreme Sports Sticks (Little Chef’s new name for carrot sticks).

*can also be used as a dip for crackers

“Stuffing” Crusted Turkey Cutlets

I found this recipe last week on Make It and Love It.  I didn’t have any turkey cutlets, so I used chicken breast.  It was so so yummy!

“Stuffing” Crusted Turkey Cutlets

a Bobby Flay recipe

4 servings

prep time: 15 minutes cook time: 10 minutes

2 cups panko or plain dried bread crumbs

3 Tbsp. finely chopped fresh flat-leaf parsley

Salt and freshly ground black pepper

1/4 cup Hellmann’s® or Best Foods® Real Mayonnaise

2 Tbsp. Dijon mustard

1 tsp. poultry seasoning

4 turkey cutlets (about 1/2 inch thick)

4 Tbsp. canola oil, divided

1. Combine bread crumbs, parsley, salt and pepper in large shallow dish; set aside.
2. Combine Hellmann’s® or Best Foods® Real Mayonnaise, mustard and poultry seasoning with wire whisk in small bowl and season, if desired, with salt and pepper.
3. Season turkey, if desired, with salt and pepper. Brush 1 side of each turkey cutlet with mayonnaise mixture, then coat in bread crumbs.

Heat 2 tablespoons oil in 12-inch nonstick skillet over medium- high heat and cook 2 turkey cutlets, bread side down, 3 minutes or until golden brown and a crust has formed. Turn over and cook an additional 2 minutes or until turkey is thoroughly cooked. Repeat with remaining oil and turkey.

Pepper Jack Potato Soup

Makes 10 cups.  Recipe from Liz Edmunds-The Food Nanny

*can be made meatless*

Ingredients:

• 3 strips bacon
• 1 tablespoon olive oil
• 1/4 medium yellow onion, diced
• 1 garlic clove, crushed
• 1 carrot peeled and diced
• 1/2 green bell pepper diced
• 1/2 red bell pepper diced
• 1 1/2 cups chicken broth
• 2 cups cubed russet potatoes
• 1/4 cup butter
• 1/4 cup flour
• 1 (12 oz.) can evaporated fat free milk
• 8 oz. shredded pepper jack cheese
• 1/2 tsp. ground white pepper
• 1/2 tsp. salt
• 1/2 tsp. ground thyme

Directions:

1. Fry the bacon until crisp; drain, crumble, and set aside.

2. Heat the oil in a soup pot over medium high heat.  Add the onions, garlic. carrots, red and green peppers; cook and stir just until the onions are soft.  Add the broth and bring to a boil.  Decrease heat and simmer about 20 minutes or until the carrots are cooked.

3. Meanwhile, boil the potatoes in a medium saucepan until they are just tender, about 10 minutes.  Drain and add to the soup with the bacon.  Wipe out the pan if necessary and use it for the next step.

4. Melt the butter over low heat.  Add the flour and turn the heat up slightly and whisk until the mixture is bubbly.  Add the milk, stirring occasionally until the mixture thickens.  Add to the soup.

5. Stir in the cheese and continue to cook until the cheese melts.  Do not boil.  Add the white pepper, salt, and thyme.  Ladle into soup bowls and serve.

Makes 10 cups.

Quick Pasta Carbonara

1 pkg pasta 8 slices bacon 8 ounces cream cheese 1 1/2 cup milk 1 cup grated Parmesan cheese 1 tsp garlic powder Cook pasta as directed on package. Meanwhile, cook bacon in large skillet until crisp. Remove bacon from skillet with slotted spoon, reserving 2 Tbsp. drippings in skillet. Drain bacon on paper towels. Add remaining ingredients to reserved drippings; cook on low heat until cream cheese is melted and mixture is well blended and heated through. Drain pasta; place in large bowl. Add cream cheese sauce and bacon; mix lightly. My hubby is allergic to peas so I omitted them. Also I used the real pre-cooked crumbled bacon you get at Sams. It was a quick easy meal and yummy.

Balsamic Asparagus Chicken

Balsamic Asparagus Chicken

For all you mushroom haters, don't worry, you can make the sauce without the mushrooms and it will still be delicious. I heart mushrooms lots and lots, so I loaded extra mushrooms on my plate, as you can tell in the photo above. ;)

BALSAMIC ASPARAGUS CHICKEN
Chicken Marinade:
4-5 chicken breasts
3/4 cups balsamic vinegar
1/2 cup of olive oil (or cooking oil)
2 tsp. brown sugar
Sauce:
2 Tbs. vegetable oil
2 cups fresh mushrooms, sliced
1 cup balsamic vinegar
1 can beef broth (about 2 cups)
1 Tbsp butter
Pepper to taste
Topping:
12 asparagus spears
Provolone cheese slices (4-5)
Mozzarella cheese slices (4-5)

Directions:
Combine marinade ingredients and pour in bag with chicken breasts. Refrigerate for about 2 hours. About 20 minutes before chicken is done marinating, heat oil in a large skillet. Add mushrooms and saute for a couple minutes. Add remaining sauce ingredients, bring to a boil, then reduce heat to a simmer for about 30 minutes or until sauce thickens and reduces to about 1/4 of its original volume. (When it is done, the sauce should be dark brown in color).
While sauce is simmering, place chicken in a lightly greased glass dish and bake at 400 degrees for 20-25 minutes (or until chicken is cooked through). While chicken is baking, prepare the asparagus. Bring a saucepan, filled about half-way with salted water, to a boil. Toss in asparagus and boil for about 4 minutes. Quickly remove the asparagus and drop in an ice-water bath. Remove the chicken from the oven (when it's finished) and layer one slice of provolone cheese, a few asparagus spears, then once slice mozzarella cheese on each piece of chicken. Set the oven to broil and broil for about 3 minutes or until cheese is melted and starts to brown a little. Right before serving, spoon some of the sauce over each piece of chicken.

Now here are my alterations to the recipes:
I didn't have enough balsamic vinegar. I bought one of the smaller great value bottles of the vinegar. I was 1/2 cups short for the sauce. I left it as is with being 1/2 cup short and it was still delicious. So, if you're a little short on the balsamic vinegar, don't sweat. Or, if you are worried about it, you can add extra beef broth.
Also, I only bought mozzarella cheese. I didn't buy the provolone cheese. You can substitute the provolone for an extra slice of mozzarella, or just completely leave the extra cheese out and just do the 1 slice of mozzarella on top. On the bigger piece of chicken I did 2 slices of mozzarella, on the smaller pieces of chicken, I only did 1 slice of mozzarella.

It's yum-o!

Café Rio Dinner

I love Café Rio.  My friend gave me a recipe for their Pork Barbacoa Salad.  It was yummy, but just too sweet for my taste, so I tweaked it.  It was a huge hit.  I hope you like it, too!

*WARNING* Do not chop jalapenos with your bare hands then take your contacts out.  Just don’t.  Ever.

Moving right along…

I should have taken a nice picture of the salad all put together, but whatevs.  Here is a real life picture for your viewing enjoyment:

You’ll need:

6 large Tortillas
Shredded cheese, Mexican blend
Cafe Rio Rice
Cafe Rio Black Beans
Cafe Rio Sweet Pork
Lettuce (NOT Iceberg, use leafy green or Romaine)
Diced tomato, onion, and cilantro (Pico de Gallo)
Guacamole
Sour cream
Tortilla Strips
Cotija cheese, crumbled (or you can use Feta or Parmesan)
Creamy Tomatillo Ranch Dressing

(scroll down to see the rice, beans, pork, and ranch recipes...)

Here is how we put it all together:

Lay a tortilla on the bottom of your plate, add some hot pork from the crock pot, sprinkle cheese on it, then lettuce and a little scoop of diced tomato and onions (Pico de Gallo). Add guacamole, tomatillo ranch, and sour cream. Add crushed tortilla chips, a shake of Parmesan cheese, and top with a few cilantro leaves—or not if cilantro isn’t your cup of tea. Serve with the beans and rice, or add them to your salad.  Whatever makes your boat float!

SWEET PORK:

2-3 minced jalapenos depending on how hot you like it
2 pounds pork roast
1 cup salsa
1/4 c. brown sugar
2 tsp. minced garlic
1/4 c. water
1 can diced green chilies
1 10 oz can red enchilada sauce (I used Old El Paso brand, medium spiciness)
1 c. brown sugar

Blend all ingredients except pork roast in a blender or food processor.  Pour over roast in a crock pot.  Cook on high for 4 hours.  Remove roast and pull with a fork.  If you’re short on time (which I always am…) you can do this in the food processor, too.  Just add small chunks and pulse it until it is shredded.  Put pork back in the crock pot and cook for another hour.

CILANTRO-LIME RICE:
1 c. uncooked rice
1 tsp. butter or margarine
2 cloves garlic, minced
1 tsp. freshly squeezed lime juice
1 can (15 oz) chicken broth
1 cup water
1 Tbsp. freshly squeezed lime juice
2 tsp. sugar
3 tablespoons fresh chopped cilantro
In a saucepan combine rice, butter, garlic, 1 tsp. lime, chicken broth and water. Bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice and mix in as you fluff the rice.

BLACK BEANS:

I can of corn
2 Tbsp. olive oil
2 cloves garlic, minced
1 tsp. ground cumin
1 can black beans, rinsed and drained
1 1/3 c. tomato juice
1 1/2 tsp. salt
2 Tbsp. fresh chopped cilantro
Chili powder to taste

In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, corn, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro.  Add a few dashes of chili powder

CREAMY TOMATILLO SALAD DRESSING:

Ingredients:

• 1 cup sour cream
• 1 envelope Ranch Salad Dressing
• ½ envelope Fiesta Ranch Salad Dressing
• 6 tomatillos, husked and cut in half 
• 1 clove garlic, minced
• Juice from 2 freshly squeezed limes
• ¼ cup freshly chopped cilantro

Combine all ingredients in a blender. And blend until smooth. Store in refrigerator up to 1 week.

Creamy Chicken and Chile Enchiladas

Oh.My.Goodness. These are the yummiest enchiladas I have ever made. Little Chef found the recipe on the back of a can of green enchilada sauce. I can't remember the brand, so I can't give it credit. I hope you like it as much as we did!

Creamy Chicken and Chile Enchiladas

Ingredients:
1 lb. uncooked chicken breast strips
1 8 oz. package cubed cream cheese
1 4.5 oz. can diced green chilies
flour tortillas
2 10 oz. cans green enchilada sauce
1 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon ground red pepper (optional)
shredded cheese

Directions:
Preheat oven to 400. Spray a 9x13 pan with cooking spray. Cook chicken and spices in a skillet. When done, add cream cheese and chilies. Cook until cream cheese is melted. Spoon chicken filling onto tortillas. Roll up and place seam side down in baking dish. Repeat until the filling is gone. Pour enchilada sauce over the top. Sprinkle with cheese and bake 15-20 minutes.

Red Bell Pepper Sandwiches and Red Bell Pepper Soup

For New Year's we got together with Emily's brothers and some of our friends for an Iron Chef competition. There were 6 entries and the secret ingredient was red bell pepper. Here is my entry:

Red Bell Pepper Sandwiches

Bread:
1 C. Water
1 packet Yeast
2 Tbsp. Olive Oil
2 Tbsp. Sugar
2 3/4 C. Flour
1 tsp. Salt
3/4 C. Dried Cranberries
1 Roasted and Peeled Red Bell Pepper
1/2 C. Sunflower Seeds

Mix water, yeast, sugar and olive oil with 1 cup of the flour. Mix for 1 minute. Add remaining flour and salt. Knead for 15 minutes. Let rise for 1 hour.

Roast red bell pepper by washing and rubbing with olive oil. Place on a cookie sheet under the broiler until it is black on all sides. Remove from oven and immediately place the pepper inside a plastic grocery bag and tie the end. Allow it to steam for 15-20 minutes. After it has steamed, remove the skin by rubbing it off with your hands.

Dice the red bell pepper and dried cranberries.

After 1 hour, add the sunflower seeds, cranberries and diced red bell pepper to the dough. Knead until they are mixed throughout the dough. Let the dough raise for 1 more hour.

Heat the oven to 400. Bring 2 quarts of water to a boil. Shape the bread into a baguette and score the top. Place the bread on a cookie sheet on the top rack. Place the pot of boiling water on the bottom rack. Bake for 20-25 minutes.

Sandwiches:
Red Bell Pepper Bread, Sliced
Cream Cheese
Green Onions, sliced very thin
Cooked Bacon
2-3 Roasted Red Bell Peppers, sliced (not diced)

Spread olive oil on both sides of each slice of bread and toast until golden on both sides. Spread cream cheese on each slice of toasted bread. Sprinkle with green onions, bacon and sliced red bell peppers. Serve warm.


Red Bell Pepper Soup

1 C. Carrots, diced
1 C. Onion, diced
3 Cloves of Garlic
1 Tbsp. Black Pepper
3 Tbsp. Olive Oil
Salt
1 Bay Leaf
2 Roasted Red Bell Peppers, diced
12 oz. can of Chicken Stock
4 oz. Tomato Paste
1/4 Cup Red Wine Vinegar
1 C. Milk
Green Onions, sliced
Bacon, sliced and cooked

In a sauce pan or stock pot, sautee carrots, onion, garlic, salt and black pepper with olive oil. When the vegetables look translucent add the bay leaf, diced peppers, red wine vinergar, tomato paste and Chicken Stock. Simmer for 30 minutes.

Remove the bay leaf and add the milk. Puree the soup with an immersion blender or in a regular blender. Garnish with green onion and bacon.

Baked Teriyaki Chicken & Chicken Fried Rice

(Okay, the picture doesn't look all that great, but it was YUMMY!)

I made these last night and they turned out so delicious!!! I got them from my cousins blog - so I will just provide links Teriyaki Chicken and Fried Rice.

Pizza Meatloaf

Pizza Meatloaf

1 1/2 pounds ground beef
1/2 cup cracker crumbs
1/4 cup chopped onion
1 egg, slightly beaten
1/2 cup Parmesan cheese
1 teaspoon salt
1/2 teaspoon oregano
1/2 cup evaporated milk
1/4 cup chopped green pepper
4 mushrooms, chopped
1/2 cup spaghetti sauce

*1 cup mozzarella cheese

Mix all ingredients except Mozzarella cheese. Place in a 1 qt. freezer bag. Label, date, and freeze. (I write the serving directions on the bag with a sharpie)

To serve:
Thaw. Place in a greased loaf pan or shape into a loaf and bake on a greased baking sheet. Bake at 350 for 45 minutes. Top with *1 cup shredded mozzarella cheese. Return to oven and bake 10 minutes longer.

Place the cheese in a freezer bag and freeze along with the meat loaf if you desire. You can skip the freezing process and just bake it! ;)

Cream Cheese Chicken

Cream Cheese Chicken

1 envelope Italian salad dressing mix
1 stick butter or margarine (1/2 cup)
6 boneless skinless chicken breasts
1 can cream of chicken soup
1 8-ounce package cream cheese

Turn crock pot on high. Place butter in the bottom of the crock pot. When the butter has melted, add one envelope Italian dressing dry mix. Stir into butter until well mixed. Cut chicken breasts into 1" strips. Place in crock pot and stir to coat with butter and dressing mix. Cover and cook on high for 2 hours. Remove chicken to a plate to cool. Add one can cream of chicken soup and cream cheese. Stir to melt and mix until smooth and creamy. Remove sauce from crock pot and allow to cool. Place chicken and sauce into a gallon resealable freezer bag. Label, date, and freeze. (I always write the thawing/serving instructions on the bag with a sharpie.)

To serve: Thaw. Heat until piping hot and bubbly. Serve over mashed potatoes, rice, or hot buttered noodles.

*If you want to skip the freezing process, don't cool the chicken and place chicken strips back into crock pot when the chicken soup/cream cheese mixture is melted.

Super Sausage Gravy

Super Sausage Gravy

1 pound ground sausage
1/2 cup flour
1/2 teaspoon basil
1 (12 ounce) can evaporated milk*
2 to 4 cups water
Salt and pepper to taste

Brown sausage, breaking up clumps as it cooks; do not drain. Sprinkle flour and basil over the sausage and cook 3 minutes, stirring constantly. Add evaporated milk and 1 cup of the water. Bring to a boil, stirring constantly, and then lower head, stirring until desired consistency is reached, adding more water as needed. Salt and pepper to taste. Serve over biscuits.

Sandra's biscuits would be super yummy with this! :)

*can use regular milk in place of evaporated milk and water.

Cafe Rio Pork Burritos!

Cafe Rio Rice

1/2 onion, chopped
1/2 bunch cilantro, chopped
3 C. water
1 1/2 C. rice
1 can green chilies
4 tsp garlic
4 tsp chicken bouillon

Bring water to boil and add all ingredients. Simmer 15-20 minutes on low heat, uncovered until water is almost gone, then turn off heat and cover.

Cafe Rio Pork

1 C. salsa
1/3 C. brown sugar
3-4 lbs pork loin

Combine all ingredients in slow cooker, cook at least 6-8 hours on low.

Using large flour tortillas, combine rice, pork, black beans and cheese and a large spoonful of red or green enchilada sauce. Top with more sauce, green onions, cheese and olives. Bake at 325 for 30 minutes.

Cheesy Chicken, Bacon & Avocado Quesadillas

Cheesy Chicken, Bacon & Avocado Quesadillas

4 medium-sized flour tortilla shells
1 lb chicken, cut into bite-sized pieces
salt and pepper
1/2 cup scallions, diced
8 strips of bacon, cooked & crumbled
1 avocado, diced
mild cheddar cheese, shredded
2 tbsp butter

Arrange bacon on a cooling rack (like for cookies) and set it on top of sheet pan. If you don't have a cooling rack, you can just put the bacon straight on the sheet pan. Or in a 9x13 baking dish. Either way will work. Place bacon in a cold oven, turn heat to 400, and cook 15 mins per side. (Cook times may vary, so check it often)
Add 1/2 tbsp bacon drippings to a skillet over medium heat. Add the scallions and saute about 2-3 mins until softened. Add the chicken in a single layer, season with salt and pepper, and cook for about 5 mins or until chicken is golden and cooked through, flipping just once during cooking. Remove the chicken and scallions to a plate and rinse out the skillet.
Add about 1/2 tbsp butter to the skillet over medium heat. When foamy, add a tortilla and swirl it around to get it nice and buttery. Layer one side of the tortilla with chicken, bacon, avocado, and a little cheese. Use tongs to flip the other half of the tortilla over and press down. Cook the tortilla for about 1-2 mins on each side or until golden brown and crispy.
Repeat with the rest of the tortillas, adding a little more butter for each tortilla as needed. Eat & enjoy!
Makes 4 quesadillas.

Bacon Chicken Alfredo

Bacon Chicken Alfredo
1 pkg fettuccine, cooked
1 lb sliced bacon
1 1/4 lb boneless, skinless chicken breast halves, cubed
1/4 tsp salt and pepper
1 16 oz jar prepared alfredo sauce
1/2 tsp Italian seasonings
1/4 cup grated Parmesan cheese

1 In skillet cook bacon, remove and reserve 3 Tbs of dripping's. Sprinkle chicken with salt and pepper and cook in dripping's.
2 Stir fettuccini into skillet and add alfredo sauce, seasonings and bacon.
3 Cook until heated through, sprinkle with parmesan cheese.
Servings: 8

Tropical Roast

2 pds. of your favorite roast (or pork tenderloin)
1 (20 0z) can crushed pineapple (with juice)
1/4 c. honey
1/4 c. apple cider vinegar
1/4 c. brown sugar
4-6 large sweet potatoes

*Spray crock pot. Place roast in pot. Mix all of the ingredients in a bowl, then spread over the roast. I peel and cube the sweet potatoes and add them the last 3 hours.
Cook on low about 6 hours.

Angel Chicken Pasta

I found this recipe the other night and made it for dinner tonight and I loved it. My hubby even liked it and apparently he doesn't like any kind of chicken pasta. My girls even loved it!!

6 skinless, boneless chicken breast halves

1/4 cup butter

1/2 (.7 ounce) package dry Italian-style salad dressing mix

1/2 cup chicken broth

1 (10.75 ounce) can condensed cream of chicken soup

4 ounces cream cheese with chives

1 pound angel hair pasta (I used thin Spaghetti because it holds better)

Preheat oven to 325 degrees F.

In a large saucepan, melt butter over low heat. Stir in half the package of dressing mix. Blend in chicken broth and cream of chicken soup. Mix in cream cheese, and stir until smooth. Heat through, but do not boil. Arrange chicken breasts in a single layer in a 9x13 inch baking dish. Pour sauce over.

Bake for 60 minutes in the preheated oven. Twenty minutes before the chicken is done, bring a large pot of lightly salted water to a rolling boil. Cook pasta until done, about 5 minutes. Drain. Serve chicken and sauce over pasta.

If cooking for crockpot, which I did, melt butter in microwave and then stir in the dressing. Make sure to only use half the package, as most the reviews I read on this said if using the whole package it's too salty. Mix in everything together in the crockpot till smooth and then put chicken (I sliced it into thin strips) and cook till chicken is cooked through. I think it was 2 hours for me, my crockpot heats fast and high. Cook pasta till done, drain, and mix in with the chicken.

Hawaiian Chicken over Rice

Maybe it's the pregnancy this time around but lately I love any kind of dishes with pineapple. Never did before....love it now.

3 chicken breasts, cooked and cubed

1 green pepper, cut in strips

4 stalks celery, chopped

2 slices of onion, chopped

2 cans cream of chicken soup

1 can sliced water chestnuts

1 can crushed pineapple, undrained

1/4 cup oil

Rice

Cook chicken and cut in pieces. Cook green pepper, celery, and onion in 1/4 cup of oil. Add all ingredients, including chicken. Simmer for 5 minutes. Serve over rice.

Sweet Bean Casserole

My hubby is not a fan of casseroles, I grew up with them and love them so I have to share all my favorite casseroles with someone....right?!!

1 lb. ground beef

1/2 green pepper, diced

2 slices from onion, diced

2 stalks celery, chopped

1 can stewed tomatoes

1 small can green chilies

1 can red beans

1 tsp. chili powder

3 T brown sugar

2 tsp. vinegar

Cooked Rice

Brown the ground beef. Blend stewed tomatoes and green chilies to a sauce consistency (if you don't have a machine that will do that, like me, I just use 2 small cans of tomato sauce). Rinse the red beans. Add all ingredients to meat. Simmer for 5 minutes. Serve over rice.