1 package boneless, skinless chicken
1 cup fresh cilantro
2 1/2 tablespoons olive oil
2 tablespoons sliced almonds
3 cloves pressed garlic
juice from one lime
1 1/2 teaspoon salt
1/4 cup chicken broth
1/2 cup shredded asiago cheese
1. Cut chicken into bite sized pieces. Coarsely chop cilantro.
2. Combine all ingredients (except asiago cheese) in large ziploc bag. This can marinate for one hour, or be frozen for several weeks.
3. To cook, heat 2 tablespoons olive oil in large fry pan or wok. Add chicken, cook through stirring frequently. Add asiago cheese just before serving.
**I serve this with either steamed rice or in tacos.
Thursday, February 21, 2013
Monday, February 18, 2013
Graham Cracker Treats
1 bag of mini marshmallows
2 cups semi-sweet chocolate chips
1 box of Golden Grahams Cereal
6 tablespoons butter
1/2 teaspoon vanilla
pam
1. In a large non-stick pot, melt butter, stir in marshmallows and vanilla. Stir continously until marshmallows are melted.
2. Mix in Gold Grahams, stirring to coat evenly. Stir in 1 cup of chocolate chips.
3. Spray 9x9 pan with pam. Spread Golden Graham mix evenly in pan. Sprinkle with remaining chocolate chips.
4. Refrigerate for 1 hour, cut into squares.
2 cups semi-sweet chocolate chips
1 box of Golden Grahams Cereal
6 tablespoons butter
1/2 teaspoon vanilla
pam
1. In a large non-stick pot, melt butter, stir in marshmallows and vanilla. Stir continously until marshmallows are melted.
2. Mix in Gold Grahams, stirring to coat evenly. Stir in 1 cup of chocolate chips.
3. Spray 9x9 pan with pam. Spread Golden Graham mix evenly in pan. Sprinkle with remaining chocolate chips.
4. Refrigerate for 1 hour, cut into squares.
Sunday, February 17, 2013
Baked French Toast
I have to give the Mormon Mavens credit for this one. I love this recipe! Although I have made minor modifications.
1 loaf sourdough bread
8 eggs
2 cups milk
1/2 cup heavy cream
3/4 cup sugar
2 tablespoons vanilla
1 teaspoon cinnamon
Topping:
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1 teaspoon cinnamon
1/4 teaspoon salt
1 stick cold butter
**I normally make this in my pampered chef baking dish, so I don't need to butter my pan. If you are using a regular pan, spray with pam.
1. Break bread into bite sized pieces and place in pan.
2. In large bowl, beat together eggs, milk, heavy cream, sugar, vanilla, cinnamon. Pour over bread, ensuring you get all the corners. Place in fridge. (I normally try for overnight, but have done as little as 1 hour.)
3. For the topping, cut butter into small pieces. In a medium bowl mix together butter, flour, brown sugar, cinnamon and salt. I use my pastry blender but a fork would work as well (although Mormon Mavens says to use two knives). Combine until mixture has a small pebble consistency. Store in a ziploc bag in the fridge until ready to bake.
4. Sprinkle topping over bread mixture and bake at 350 for 1 hour.
I serve with a little bit of butter and syrup on top.
1 loaf sourdough bread
8 eggs
2 cups milk
1/2 cup heavy cream
3/4 cup sugar
2 tablespoons vanilla
1 teaspoon cinnamon
Topping:
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1 teaspoon cinnamon
1/4 teaspoon salt
1 stick cold butter
**I normally make this in my pampered chef baking dish, so I don't need to butter my pan. If you are using a regular pan, spray with pam.
1. Break bread into bite sized pieces and place in pan.
2. In large bowl, beat together eggs, milk, heavy cream, sugar, vanilla, cinnamon. Pour over bread, ensuring you get all the corners. Place in fridge. (I normally try for overnight, but have done as little as 1 hour.)
3. For the topping, cut butter into small pieces. In a medium bowl mix together butter, flour, brown sugar, cinnamon and salt. I use my pastry blender but a fork would work as well (although Mormon Mavens says to use two knives). Combine until mixture has a small pebble consistency. Store in a ziploc bag in the fridge until ready to bake.
4. Sprinkle topping over bread mixture and bake at 350 for 1 hour.
I serve with a little bit of butter and syrup on top.
Saturday, February 16, 2013
Hot Pumpkin White Chocolate
3 cups whole milk
1 cup pumpkin puree
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon cloves
1/8 teaspoon nutmeg
1 teaspoon vanilla
8 ounces white chocolate
1. Heat all ingredients except for chocolate in a saucepan over medium heat, stirring frequently until simmering.
2. Remove from heat and add chocolate, stirring until dissolved.
3. Divide into mugs and serve.
1 cup pumpkin puree
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon cloves
1/8 teaspoon nutmeg
1 teaspoon vanilla
8 ounces white chocolate
1. Heat all ingredients except for chocolate in a saucepan over medium heat, stirring frequently until simmering.
2. Remove from heat and add chocolate, stirring until dissolved.
3. Divide into mugs and serve.
"Red Velvet" Cookie Balls
8 ounces cream cheese, softened
36 Golden Oreo cookies
1/2 tsp red food coloring
16 oz semi sweet chocolate
1. Crush Oreos in a gallon ziplock bag.
2. In large bowl, mix crushed oreos, softened cream cheese and food coloring until well combined.
3. In microwaveable bowl melt chocolate. (I normally go 30 sec on and then stir, being careful not to overheat)
4. Line a cookie sheet with parchment or wax paper.
5. Take a spoonful of oreo mix and using your palms, roll into 1 inch ball shapes.
6. Drop balls into melted chocolate to coat. Using 2 forks scoop balls out and place on cookie sheet.
If you want to make them "fancy" immediately top with crushed nuts, sprinkles, colored sugar crystals, etc.
36 Golden Oreo cookies
1/2 tsp red food coloring
16 oz semi sweet chocolate
1. Crush Oreos in a gallon ziplock bag.
2. In large bowl, mix crushed oreos, softened cream cheese and food coloring until well combined.
3. In microwaveable bowl melt chocolate. (I normally go 30 sec on and then stir, being careful not to overheat)
4. Line a cookie sheet with parchment or wax paper.
5. Take a spoonful of oreo mix and using your palms, roll into 1 inch ball shapes.
6. Drop balls into melted chocolate to coat. Using 2 forks scoop balls out and place on cookie sheet.
If you want to make them "fancy" immediately top with crushed nuts, sprinkles, colored sugar crystals, etc.
Friday, February 15, 2013
Weekly Meals February 17, 2013
Sunday
Baked French ToastSpicy Chicken
Red Velvet Cookie Balls
Monday
Graham Cracker TreatsCilantro Lime Chicken
Tuesday
Chicken with Tomatoes and MushroomsWednesday
TacosThursday
Pulled Pork SandwichesColeslaw
Friday
Chicken and Broccoli CasseroleSaturday
Beef and Vegetable Stir-FryThursday, February 14, 2013
Epic Fail
So between getting sick and having a huge project due at work, I really failed to get the recipes for this week up. Even worse, I failed to make dinner this week at all! thank goodness Kevin was home last night so he made the tacos, but other then that there has been no cooking being done in this house. So I'll start planning for next week and probably carry over some recipes since I already have the ingredients.
Saturday, February 9, 2013
Spicy Chicken
1 package boneless, skinless chicken
1 brown onion
1 clove garlic
2 tablespoons olive oil
1 tablespoon sriracha
1.5 teaspoons red pepper flakes
3/4 cup sour cream
2 tablespoons red wine vinegar
1. Cut chicken into bite sized pieces.
2. Heat frying pan, add oil and heat to a ripple, add garlic and brown for 1 minute, stirring frequently.
3. Add chicken to fry pan and cook through. While cooking chicken, dice onion.
4. Once chicken is cooked, add sriracha, red pepper flakes and onion.
5. Cook until onions and chicken are browned.
6. While onions and chicken are cooking, mix sour cream and red wine vinegar in small bowl.
I serve this with white rice and drizzle the white sauce over the top.
1 brown onion
1 clove garlic
2 tablespoons olive oil
1 tablespoon sriracha
1.5 teaspoons red pepper flakes
3/4 cup sour cream
2 tablespoons red wine vinegar
1. Cut chicken into bite sized pieces.
2. Heat frying pan, add oil and heat to a ripple, add garlic and brown for 1 minute, stirring frequently.
3. Add chicken to fry pan and cook through. While cooking chicken, dice onion.
4. Once chicken is cooked, add sriracha, red pepper flakes and onion.
5. Cook until onions and chicken are browned.
6. While onions and chicken are cooking, mix sour cream and red wine vinegar in small bowl.
I serve this with white rice and drizzle the white sauce over the top.
Weekly Meals February 10, 2013
Well, do to Liam having some teething issues, I didn't get to make everything that I had planned last week, so there are a few duplicate recipes from last week. that's just the way it goes with a sick one one year old in the house!
Cauliflower Soup
Hot Pumpkin White Chocolate
Sunday
Spicy ChickenCauliflower Soup
Hot Pumpkin White Chocolate
Monday
SpaghettiTuesday
Curried Rice with ShrimpWednesday
TacosThursday
Baked Artichoke and Chicken PastaFriday
Beer Chicken (I'm using Guiness this week)Saturday
LasagnaCauliflower Soup
I have adapted this recipe from a segment I saw on the Today Show
2 tablespoons olive oil
1 tablespoon butter
2 medium leeks
1 shallot
1 head cauliflower
4 cups chicken broth
2 bay leaves
salt
pepper
1/4 teaspoon curry powder
1. Dice leeks, shallot and coarsely chop cauliflower.
2. Heat oil and butter in large pot (I use my Le Crueset). Add leeks and shallot, saute until soft. Add salt, pepper and curry saute 1 minute. Add cauliflower, saute for 3 minutes.
3. Add chicken broth and bay leaves. Simmer about 15 minutes.
4. Remove bay leaves and puree using immersion blender.
2 tablespoons olive oil
1 tablespoon butter
2 medium leeks
1 shallot
1 head cauliflower
4 cups chicken broth
2 bay leaves
salt
pepper
1/4 teaspoon curry powder
1. Dice leeks, shallot and coarsely chop cauliflower.
2. Heat oil and butter in large pot (I use my Le Crueset). Add leeks and shallot, saute until soft. Add salt, pepper and curry saute 1 minute. Add cauliflower, saute for 3 minutes.
3. Add chicken broth and bay leaves. Simmer about 15 minutes.
4. Remove bay leaves and puree using immersion blender.
Sunday, February 3, 2013
Weekly Meals Febraury 3, 2013
Well, let's get started. I
may need to compose this in a few different time blocks around Liam's
schedule. First let's start with the menu for this week. Unfortunately,
this isn't the best week to start with due to Super Bowl,
I'm not really making a dinner. But I will include the recipes
for the minimal appetizers I make for our mini party.
7 Layer Dip
Chili Con Queso
Banana Bread
Broccoli Cheese Fritters
Corn Bread
Sunday
Mac and Cheese7 Layer Dip
Chili Con Queso
Banana Bread
Monday
Beer ChickenTuesday
Chicken CasseroleWednesday
BBQ SteaksBroccoli Cheese Fritters
Thursday
Spicy Cashew Nut ChickenFriday
Spaghetti Meat SauceSaturday
ChiliCorn Bread
Chili
1 lb ground meat
2 cans diced tomatoes
2 cans stewed tomatoes
1 can tomato paste
1 large can tomato sauce
2 cans kidney beans
1 medium brown onion
1 garlic clove, pressed
red pepper flakes
1. Saute onion and garlic in olive oil until browned.
2. Add ground meat and cook thoroughly.
3. Add all ingredients to crock-pot, cook on low for 7 hours stirring about every hour.
I normally serve this with corn bread, sour cream and shredded cheese.
2 cans diced tomatoes
2 cans stewed tomatoes
1 can tomato paste
1 large can tomato sauce
2 cans kidney beans
1 medium brown onion
1 garlic clove, pressed
red pepper flakes
1. Saute onion and garlic in olive oil until browned.
2. Add ground meat and cook thoroughly.
3. Add all ingredients to crock-pot, cook on low for 7 hours stirring about every hour.
I normally serve this with corn bread, sour cream and shredded cheese.
Spaghetti Meat Sauce
This is one of my easy weeknight cheats.
1 lb ground meat
1 jar spaghetti sauce
red pepper flakes
2 garlic cloves, pressed
1 small brown onion, diced
olive oil
1. Heat oil in pan.
2. Add garlic and onion. Brown apprx 5 minutes.
3. Add ground meat and red pepper flakes, cook thoroughly.
4. Add spaghetti sauce and heat to simmer.
I like to use this with macaroni or rotini, something that is easy for Liam to pick up.
This can be made ahead on Sunday and frozen. I thaw it in the fridge starting the night before and then just heat it up when I get home from work.
1 lb ground meat
1 jar spaghetti sauce
red pepper flakes
2 garlic cloves, pressed
1 small brown onion, diced
olive oil
1. Heat oil in pan.
2. Add garlic and onion. Brown apprx 5 minutes.
3. Add ground meat and red pepper flakes, cook thoroughly.
4. Add spaghetti sauce and heat to simmer.
I like to use this with macaroni or rotini, something that is easy for Liam to pick up.
This can be made ahead on Sunday and frozen. I thaw it in the fridge starting the night before and then just heat it up when I get home from work.
Spicy Cashew Nut Chicken
1.5 lbs boneless skinless chicken (I prefer the breast, but any cut will do)
2 tablespoons soy sauce
1/2 inch ginger grated
3 tablespoons olive oil
1.5 teaspoons red pepper flakes
3 green onions, sliced
2 garlic cloves, pressed
1/2 cup cashews
4 tablespoons soy sauce
1.5 tablespoons cornstarch
4 teaspoons sugar
2 teaspoons white vinegar
1. Dice chicken and combine with 2 tablespoons soy sauce and ginger.
2.In a separate bowl, combine 4 tablespoons soy sauce, 1.5 tablespoons cornstarch, 4 teaspoons sugar and 2 teaspoons white vinegar. Set aside.
3. Heat wok, add 3 tablespoons olive oil, heat til rippling. Add red pepper flakes and garlic, heat til garlic is golden. Add chicken, cook, stirring frequently until chicken is browned on all sides.
4. Drain excess oil, return to heat, add cashews and sauce mixture. Cook one additional minute to allow sauce to thicken, stirrning constantly to ensure even coating.
5. Remove from heat sprinkle with green onions and sesame seeds.
I normally serve this over white rice.
2 tablespoons soy sauce
1/2 inch ginger grated
3 tablespoons olive oil
1.5 teaspoons red pepper flakes
3 green onions, sliced
2 garlic cloves, pressed
1/2 cup cashews
4 tablespoons soy sauce
1.5 tablespoons cornstarch
4 teaspoons sugar
2 teaspoons white vinegar
1. Dice chicken and combine with 2 tablespoons soy sauce and ginger.
2.In a separate bowl, combine 4 tablespoons soy sauce, 1.5 tablespoons cornstarch, 4 teaspoons sugar and 2 teaspoons white vinegar. Set aside.
3. Heat wok, add 3 tablespoons olive oil, heat til rippling. Add red pepper flakes and garlic, heat til garlic is golden. Add chicken, cook, stirring frequently until chicken is browned on all sides.
4. Drain excess oil, return to heat, add cashews and sauce mixture. Cook one additional minute to allow sauce to thicken, stirrning constantly to ensure even coating.
5. Remove from heat sprinkle with green onions and sesame seeds.
I normally serve this over white rice.
Saturday, February 2, 2013
Broccoli Cheese Fritters
1 bunch broccoli
1 egg
1/2 cup flour
1/3 cup grated parmesan cheese
1/4 cup shredded mozzarella cheese
salt
1 clove of garlic, pressed
olive oil
1. Chop broccoli into 1/4 - 1/2 inch pieces. (I typically only use the crowns) Steam in a steamer basket, approx 5 minutes.
2. In a large mixing bowl, beat egg and add all remaining ingredients. Stir in broccoli, and mix to coat.
3. In a non-stick pan, heat oil. (I use enough to make about 1/8 inch in the bottom of the pan.) Drop mounds of broccoli mixture into oil. Press gently with spatula to make pancake shape. Let brown about 3 minutes on each side.
4. Remove and rest on paper towels to drain excess oil.
1 egg
1/2 cup flour
1/3 cup grated parmesan cheese
1/4 cup shredded mozzarella cheese
salt
1 clove of garlic, pressed
olive oil
1. Chop broccoli into 1/4 - 1/2 inch pieces. (I typically only use the crowns) Steam in a steamer basket, approx 5 minutes.
2. In a large mixing bowl, beat egg and add all remaining ingredients. Stir in broccoli, and mix to coat.
3. In a non-stick pan, heat oil. (I use enough to make about 1/8 inch in the bottom of the pan.) Drop mounds of broccoli mixture into oil. Press gently with spatula to make pancake shape. Let brown about 3 minutes on each side.
4. Remove and rest on paper towels to drain excess oil.
Chicken Casserole
1 package Seasoned Stuffing mix
2 tablespoons parmesan cheese
2 tablespoons butter, melted
1 can cream of broccoli
1 cup milk
1/2 cup shredded mozzarella cheese
1 clove garlic, pressed
black pepper
1 package elbow macaroni, cooked
2 cups cooked chicken (bite size pieces)
1 package frozen peas and carrots
1. Preheat oven to 400
2. Crush stuffing and combine with parmesan cheese and butter, set aside.
3. In a 2 quart baking dish (I use a pampered chef baking stone), combine soup, milk, mozzarella cheese, garlic and black pepper. Add the pasta, chicken, and frozen veggies and stir to coat.
4. Bake for 20 minutes, stir. Sprinkle stuffing mix over top and return to oven.
5. Bake for 5 additional minutes.
2 tablespoons parmesan cheese
2 tablespoons butter, melted
1 can cream of broccoli
1 cup milk
1/2 cup shredded mozzarella cheese
1 clove garlic, pressed
black pepper
1 package elbow macaroni, cooked
2 cups cooked chicken (bite size pieces)
1 package frozen peas and carrots
1. Preheat oven to 400
2. Crush stuffing and combine with parmesan cheese and butter, set aside.
3. In a 2 quart baking dish (I use a pampered chef baking stone), combine soup, milk, mozzarella cheese, garlic and black pepper. Add the pasta, chicken, and frozen veggies and stir to coat.
4. Bake for 20 minutes, stir. Sprinkle stuffing mix over top and return to oven.
5. Bake for 5 additional minutes.
Beer Chicken
Possibly my husbands favorite crock-pot meal!
1 package boneless skinless chicken
1 clove garlic
Beer Can Chicken Seasoning
1 bottle beer
red pepper flakes
lemon pepper
I never make this the same way twice. I normally just start throwing in a bunch of seasoning and never remember exactly what is in there.
For the chicken, there are a lot of options. I prefer breasts or tenders, but really any kind will do. As far as amount, I have used as little as 1 lb and as much as 3. I would recommend increasing to 2 bottles of beer if you have over 2 lbs.
I dump everything in the crock-pot in the morning, put it on low for about 8 hours and that's all. Sometimes it gets stirred a couple times throughout the day, but not always.
I normally serve this with steamed rice, but have also used it for tacos.
1 package boneless skinless chicken
1 clove garlic
Beer Can Chicken Seasoning
1 bottle beer
red pepper flakes
lemon pepper
I never make this the same way twice. I normally just start throwing in a bunch of seasoning and never remember exactly what is in there.
For the chicken, there are a lot of options. I prefer breasts or tenders, but really any kind will do. As far as amount, I have used as little as 1 lb and as much as 3. I would recommend increasing to 2 bottles of beer if you have over 2 lbs.
I dump everything in the crock-pot in the morning, put it on low for about 8 hours and that's all. Sometimes it gets stirred a couple times throughout the day, but not always.
I normally serve this with steamed rice, but have also used it for tacos.
Banana Bread
So I've lost my favorite banana bread recipe. Until I find it, I will use this and fine tune as needed.
1 cup granulated sugar
1 stick unsalted butter, room temperature**
2 eggs, room temperature
3 ripe bananas
1 tablespoon milk
1 teaspoon cinnamon
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt**
**I always use unsalted butter in my cooking, if you prefer to use salted butter, omit the additional teaspoon salt.
1. Preheat oven to 325.
2. In a large mixing bowl cream together sugar and butter. Add eggs one at a time. Be sure to mix well before adding the second egg.
3. In a separate bowl, smash the bananas. Stir in milk and cinnamon.
4. In a third bowl, combine all remaining ingredients, flour, baking powder, baking soda and salt.
5. Add banana mixture to mixing bowl and combine ingredients. Add dry ingredient mixture, stirring until just combined. Do not over mix.
6. Spray loaf pan with Pam. Add batter to loaf pan.
7. Bake 1 hour. Remove from pan and allow to cool on a bread rack.
1 cup granulated sugar
1 stick unsalted butter, room temperature**
2 eggs, room temperature
3 ripe bananas
1 tablespoon milk
1 teaspoon cinnamon
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt**
**I always use unsalted butter in my cooking, if you prefer to use salted butter, omit the additional teaspoon salt.
1. Preheat oven to 325.
2. In a large mixing bowl cream together sugar and butter. Add eggs one at a time. Be sure to mix well before adding the second egg.
3. In a separate bowl, smash the bananas. Stir in milk and cinnamon.
4. In a third bowl, combine all remaining ingredients, flour, baking powder, baking soda and salt.
5. Add banana mixture to mixing bowl and combine ingredients. Add dry ingredient mixture, stirring until just combined. Do not over mix.
6. Spray loaf pan with Pam. Add batter to loaf pan.
7. Bake 1 hour. Remove from pan and allow to cool on a bread rack.
Chili Con Queso
1 small brick Velveeta
1 can chili, any variety
This is super easy, just make sure you start it about 1 hour before you are ready to serve to allow sufficient time for the cheese to melt.
Dice Velveeta.
Place Velveeta and chili in a small crockpot.
I normally serve this with Fritos, the corn flavor goes well with the chilli.
1 can chili, any variety
This is super easy, just make sure you start it about 1 hour before you are ready to serve to allow sufficient time for the cheese to melt.
Dice Velveeta.
Place Velveeta and chili in a small crockpot.
I normally serve this with Fritos, the corn flavor goes well with the chilli.
7 Layer Dip
1 can refried beans
8 oz sour cream
guacamole
salsa
diced green chilis
olives
shredded Mexican cheese blend
Layer all ingredients in order listed on a glass serving dish.
8 oz sour cream
guacamole
salsa
diced green chilis
olives
shredded Mexican cheese blend
Layer all ingredients in order listed on a glass serving dish.
Mac and Cheese
1 package small shaped pasta
1 small brick Velveeta (or half a large brick)
1 cup shredded cheddar cheese
2 tablespoons butter
1/2 cup milk
1/4 cup flour
salt
pepper
olive oil
2 tablespoons butter
1 cup bread crumbs
A few notes before getting started. The additional butter and bread crumbs are optional and I don't always include them, especially when I'm in a hurry. Also, I like to make this all in one pot so there is less clean-up, if you don't mind dirtying two pots, you can make the roux and cheese sauce while the pasta is cooking. So I use my Le Creuset 9 qt round piece so it can go in the oven at the end.
1. Cook pasta in water with a little salt and some olive oil. I normally put about three turns of my salt grinder and about 1 tablespoon olive oil. I cook it for the least amount of time recommended on the box, too long and it will turn to mush in the cheese sauce.
2. While the pasta is cooking, dice the Velveeta into 1/2 inch cubes.
3. Drain pasta, set aside. Heat oven to 350.
4. (If not including the bread crumbs, this step can be skipped) In pot, melt 2 tablespoons butter, add bread crumbs stirring frequently. Cook for about 5 minutes until lightly browned. Remove from pot and set aside.
5. In pot, melt 2 tablespoons butter, slowly add flour and cook roux to a golden brown. Add pepper to taste. Slowly add milk, continually stirring, begin adding cubes of Velveeta, slowly to allow them to melt evenly. Once all Velveeta has been melted, add Cheddar cheese and melt. Gradually add in pasta, making sure to mix well to evenly coat.
6. Sprinkle toasted bread crumbs over top of mixture. Bake for 10 minutes.
1 small brick Velveeta (or half a large brick)
1 cup shredded cheddar cheese
2 tablespoons butter
1/2 cup milk
1/4 cup flour
salt
pepper
olive oil
2 tablespoons butter
1 cup bread crumbs
A few notes before getting started. The additional butter and bread crumbs are optional and I don't always include them, especially when I'm in a hurry. Also, I like to make this all in one pot so there is less clean-up, if you don't mind dirtying two pots, you can make the roux and cheese sauce while the pasta is cooking. So I use my Le Creuset 9 qt round piece so it can go in the oven at the end.
1. Cook pasta in water with a little salt and some olive oil. I normally put about three turns of my salt grinder and about 1 tablespoon olive oil. I cook it for the least amount of time recommended on the box, too long and it will turn to mush in the cheese sauce.
2. While the pasta is cooking, dice the Velveeta into 1/2 inch cubes.
3. Drain pasta, set aside. Heat oven to 350.
4. (If not including the bread crumbs, this step can be skipped) In pot, melt 2 tablespoons butter, add bread crumbs stirring frequently. Cook for about 5 minutes until lightly browned. Remove from pot and set aside.
5. In pot, melt 2 tablespoons butter, slowly add flour and cook roux to a golden brown. Add pepper to taste. Slowly add milk, continually stirring, begin adding cubes of Velveeta, slowly to allow them to melt evenly. Once all Velveeta has been melted, add Cheddar cheese and melt. Gradually add in pasta, making sure to mix well to evenly coat.
6. Sprinkle toasted bread crumbs over top of mixture. Bake for 10 minutes.
Time to Start
Ok, so I've been talking with my mommy and mommy to be friends and have come to a realization that there just isn't enough blogs out there that give full weekly meal planning advice. So I've decided that I will start one here. And of course mix in a little bit of our travels with the boys. My goal is to have a shopping list for each week to make it easy to get supplies!
I have been doing weekly meal planning for about 6 months now. In my perfect world, I decide on my menu on Friday, do my shopping on Saturday and have all my prep for the week done on Sunday. then I separate into storage baggies and either freeze or toss in the fridge. I like to do a lot of crockpot meals, with our schedule they tend to work well for our families. I will try and take pictures along the way. I did have one mommy ask me to start with very basic instructions, so for her (and you know who you are!) I will until she feels more confident in her own abilities.
I have been doing weekly meal planning for about 6 months now. In my perfect world, I decide on my menu on Friday, do my shopping on Saturday and have all my prep for the week done on Sunday. then I separate into storage baggies and either freeze or toss in the fridge. I like to do a lot of crockpot meals, with our schedule they tend to work well for our families. I will try and take pictures along the way. I did have one mommy ask me to start with very basic instructions, so for her (and you know who you are!) I will until she feels more confident in her own abilities.
Subscribe to:
Posts (Atom)