Tag Archives: Butter

Ultimate Mac-n-Cheese

Ultimate Mac-n-Cheese

My husband, Cody loves Mac-n-Cheese, he would probably eat it everyday if he could. I normally only make it for special occasions, but Cody wanted it for dinner and what Cody wants, Cody gets. So here is my ultimate Mac-n-Cheese recipe. Beware, its so delicious people will fight over the last serving.

Ultimate Mac-n-Cheese

1 box (14-16oz) of your choice of noodles (I used rotini)

1 stick of butter

1/2 cup of flour

3 cups of milk

1 cup of heavy whipping cream

1 tsp of salt

1 tsp of fresh cracked pepper

1/2 tsp ground mustard

4 cups of fresh grated cheddar cheese

1 pound of bacon, cooked and crumbled

2 whole chicken breast sliced really thin

1 1/2 cups of buffalo sauce

Cook the bacon and reserve the grease in the pan. While the grease is still hot toss in the chicken and toss it around until its fully cooked. Use tongs to take the chicken out of the grease. Put the chicken in a large bowl and toss it with the buffalo sauce and set aside.

Preheat your oven to 400. Cook and drain the pasta until al dente and set aside.

In a large pot melt the butter and whisk in the flour, salt, pepper and ground mustard. Whisk until there are no lumps. Pour in the milk and cream and bring to a boil. Keep stirring and Let it boil for 2 minutes. Reduce the heat to med-low, keep stirring and cook 8-10 minutes. Add the cheese 1 cup at a time and stir until its all melted. Turn the heat off and add in the pasta and toss it until all the pasta is covered in the cheese mixture. Stir in the chicken.

Butter a large baking dish and pour the Mac-n-Cheese in and top with a drizzle of buffalo sauce. Cover it with the bacon crumbles and bake uncovered for 25 minutes. Enjoy!

mmmmmm

mmmmmm

This can be made and stored in the refrigerator or freezer until you are ready to cook it. Its delicious! Happy Cooking!

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Chicken and Waffles

We moved into our house in April and the stuff we do not use on a daily basis I put in our awesome walk in attic space. I was trying to find something in the attic last week and I found our big Belgian waffle maker in the process, and I knew I needed to make some waffles. We are really not big breakfast eaters. I normally have some fresh juice or some greek yogurt and Cody skips breakfast all together, so our waffle iron goes unused for months at a time. While I was planning my weekly menu I remembered my waffle maker and decided I need to make a delicious savory waffle.

I have heard of Chicken and Waffles before, but I have never eaten it, so I thought I would make something like that. Cody likes the dark meat of the chicken so I bought some boneless/skinless thighs and he was pretty impressed. This recipe is really easy, even though it has a few steps to it. You can always take a short cut and use a waffle mix and just add the seasonings in the recipe.

Savory Chicken And Waffles

For the Waffles

2 cups All Purpose flour

2 tsp baking powder

1tsp salt

4 large eggs, separated

1 Tbs Garlic Powder

1 Tbs Italian Seasonings

1/2 tsp cracked black pepper

4 Tbs butter, melted

2 cups milk

1 cup of shredded cheese (I used an Italian blend)

non-stick cooking spray

Preheat your waffle Iron. Sift the flour, salt and baking powder together in a large mixing bowl. In a smaller bowl whisk the egg yolks with the italian seasoning, pepper and garlic powder, add the melted butter and milk and whisk to combine, add the cheese and stir. Mix the egg mixture with the flour mixture and stir to combine. With an electric mixture beat the egg whites until soft peaks form, gently fold the egg whites into the  batter and stir gently. Spray your waffle iron well and pour batter into iron and cook according to your waffle irons instructions.

For the Chicken:

6 boneless skinless chicken thighs or chicken breast, whichever you prefer

salt and pepper

olive oil

Cover the bottom of a skillet with olive oil and heat it over med-med high heat. Sprinkle the chicken with salt and pepper on both sides. Once the oil is hot put the chicken in the pan and cook only turning once. The outside will get a nice golden brown color.

For the Gravy:

3 Tbs of flour

2 cups of milk

1/2 tsp of salt

1/2 tsp crack black pepper

In the same pan the chicken was cooked in with the same oil whisk in the flour over medium heat and create a roux. If it is all crumbly add a bit more oil, stir until it starts to smell like pancakes and is getting a bit bubbly. Maybe 3-4 min. Whisk in the milk and keep whisking. Turn the heat to medium low and add the salt and pepper. Keep stirring until desired thickness is reached, the longer it cooks the thicker it gets. If it is not thickening you can whisk in some more flour a little at a time.

To serve

Top the Waffles with the Chicken and pour gravy on top. Serve with some green beans and fresh fruit salad. Enjoy!

Happy Cooking!


Mexican Cornbread

Mexican Fiesta Cornbread

When Cody and I first started dating I made him my stuffed pork tenderloin and he was so impressed he said he wanted to cook a special meal for me, his Mexican Cornbread. I was super excited, because I absolutely love cornbread and having such a cute guy cook me dinner is always a treat.

I was sitting in the windowsill watching him cook and really trying not to put in my two cents worth…even though it looked like it was going to be a disaster. He had cornbread mix, cheese, meat and seasonings all over the kitchen and the batter was to the brim of the baking dish before he put it in the oven. While it was in the oven we could hear the hiss of food falling onto the the heating coils and smell the scorching morsels. When the timer went off Cody opened the oven and took out the cornbread is was burned on the sides and a gooy mess in the middle. I was taught to never turn my nose up at food someone had taken the time to make, so I said “Oh it will be yummy” and I cut us each a piece from the least burned side. I assured him that it was not “that bad” and I would perfect his recipe (starting with a proper sized baking dish) and it would be wonderful. Shortly after that dinner this recipe was created and we enjoyed it many more times.

Mexican Fiesta Cornbread

2 cups of All-purpose flour

2 cups of yellow cornmeal

2 tsp baking powder

1 1/2 tsp salt

1/4 cup sugar

5 eggs beaten

2 cups of milk

1/2 cup of melted butter

1 pound of hamburger meat

1 white onion

2-3 chopped jalapeños (depends on how much heat you want)

1 can of diced tomatoes with green chilies

1 cup of shredded cheese

1/4 cup of vegetable oil

Preheat your oven to 400 and get out your cast iron skillet (12 inches or bigger). In a separate pan cook the meat with the onion and jalapeños, once its cooked remove from heat and stir in the can of tomatoes.

Whisk the flour, cornmeal, baking powder, salt and sugar together. Add in the eggs, milk and butter and stir until its all incorporated. Stir in the meat mixture and the cheese.

Pour the 1/4 cup of oil in the bottom of the cast iron skillet and make sure is covered and there is plenty to come up the sides when you pour the batter in. Pour the cornbread mixture into the skillet and bake in the oven for about an hour. When a butter knife inserted into the center comes out clean its ready.

Serve with chips and salsa and a salad. Enjoy!

Happy Cooking!

Fiesta Cornbread

Fiesta Cornbread