Macaroni & Cheese

Coarse salt and ground pepper
1pound(s) elbow pasta
4tablespoon(s) butter
1small onion, chopped
1/4 cup(s) all-purpose flour (spooned and leveled)
4cup(s) milk
teaspoon(s) cayenne pepper (optional)
1 1/4cup(s) (5 ounces) shredded yellow cheddar cheese
1 1/4cup(s) (5 ounces) shredded white cheddar cheese
8ounce(s) ham, diced into 1/2-inch pieces
2slice(s) white sandwich bread

Directions

Preheat oven to 375 degrees. In a large pot of boiling salted water, cook pasta until al dente; drain and reserve. Meanwhile, in a 5-quart heavy pot, melt butter over medium heat. Add onion; cook, stirring occasionally, until softened, 3 to 5 minutes. Whisk in flour to coat onion. In a slow steady stream, whisk in milk until there are no lumps.

Cook, whisking often, until mixture is thick and bubbly and coats the back of a wooden spoon, 6 to 8 minutes. Stir in cayenne, if using, and 1 cup each yellow and white cheddar cheese. Season with 1 teaspoon salt and 1/4 teaspoon pepper.

Toss pasta with cheese mixture; fold in ham. Transfer to a 9-by-13-inch baking dish or individual dishes. Set aside.

In a food processor, pulse bread until large crumbs form. Toss together with remaining 1/4 cup each white and yellow cheddar, and 1/4 teaspoon salt. Top pasta with breadcrumb mixture. Bake until top is golden, about 30 minutes.
 
Note: This recipe makes enough to fill eight 12-to-16-ounce baking dishes. Divide the macaroni and cheese evenly, sprinkle with topping, and bake for 15 to 20 minutes, until golden

Creamed Corn

3 cup(s) fresh corn kernels, divided

3/4 cup(s) low-fat milk

1 tablespoon(s) cornstarch

1/4 teaspoon(s) salt 

Directions

Place 2 cups corn, milk, cornstarch and salt in a blender; blend until smooth. Transfer the puree to a medium saucepan, and add the remaining 1 cup corn. Cook over medium-high heat, stirring constantly, until the mixture simmers and thickens and the corn is tender, 5 to 7 minutes

 

Cheesy Onion Bread

             1 1/2stick(s) cold unsalted butter, 1 stick cubed
             1 large onion, finely chopped
             1 tablespoon(s) poppy seeds 
           Kosher salt 
              Freshly ground pepper 
         1 cup(s) (3 ounces) coarsely shredded Gruyère cheese

                        2 cup(s) all-purpose flour, plus more for dusting 

                        2 teaspoon(s) baking powder 

                 1/2 teaspoon(s) baking soda

                        1 teaspoon(s) salt

                  1 cup(s) buttermilk  

Directions

1.    Preheat the oven to 425 degrees F. Butter a 9- by 4 1/2-inch metal loaf pan. In a large skillet, melt the 1/2 stick of uncubed butter; pour 2 tablespoons of the melted butter into a small bowl, and reserve. Add the chopped onion to the skillet and cook over moderate heat, stirring occasionally, until it is softened, about 8 minutes. Stir in the poppy seeds and season with salt and pepper. Scrape the onion mixture onto a plate and refrigerate for 5 minutes, until cooled slightly. Stir in the Gruyère.

2.    Meanwhile, in a food processor, pulse the flour with the baking powder, baking soda, and salt. Add the cubed butter and pulse until it is the size of small peas. Add the buttermilk and pulse 5 or 6 times, just until a soft dough forms.

3.    Turn the dough out onto a well-floured work surface and knead 2 or 3 times. Pat or roll the dough into a 2- by 24-inch rectangle. Spread the onion mixture on top. Cut the dough crosswise into 10 pieces. Stack 9 pieces onion side up, then top with the final piece, onion-side down. Carefully lay the stack in the prepared loaf pan and brush with the reserved butter.

4.    Bake the loaf in the center of the oven for about 30 minutes, until it is golden and risen. Let the bread cool for at least 15 minutes before unmolding and serving.

Steak Mushroom Pot Pie

 

Ingredients

1 sheet frozen puff pastry, thawed

2 tablespoon(s) olive oil

1 pound(s) beef fillet, cut into 1/2-inch cubes

3/4 pound(s) mixed mushrooms, sliced

1 large onion, cut into 1/2-inch dice

1 tablespoon(s) chopped fresh rosemary

1 tablespoon(s) tomato paste

2 clove(s) garlic, finely chopped

2 tablespoon(s) flour

1 1/2cup(s) reduced-sodium beef stock or broth

1 cup(s) frozen peas and carrots

1/2 teaspoon(s) kosher salt

1/2 teaspoon(s) freshly ground pepper

1 large egg, lightly beaten with 1 tablespoon of water  

Directions

Heat oven to 400 degrees F. Place 4 deep crocks or ramekins (1 1/4-cup capacity) on a baking sheet. Unfold pastry on a lightly floured surface; roll out seams in dough with a rolling pin. Cut dough into 4 pieces; trim each piece to fit over tops of crocks with an additional 1/2-inch on each side. Place dough on a waxed-paper-lined plate and refrigerate. 

Heat 1 tablespoon of the oil in a large nonstick skillet over high heat until oil is shimmering. Sauté beef, in 2 batches, 1 1/2 minutes per batch, until lightly browned. Transfer to a plate. Add remaining 1 tablespoon oil to skillet with mushrooms and onions; sauté over medium-high heat 4 minutes until mushrooms are softened and onions are translucent. 

Stir in rosemary, tomato paste, and garlic, then sprinkle flour over mixture; stir for 1 minute. Add stock, bring to a boil, and cook until thickened, about 3 minutes. Stir in peas and carrots, salt, and pepper, then beef cubes. 

Spoon mixture into crocks. Brush outside edges of crocks lightly with egg wash. Place pastry cut-outs over top of crocks and press dough overhang against outside edges of crocks to adhere. Cut vent holes in centers; brush pastry with egg wash. Bake 24 minutes or until pastry is golden and puffed.

 

 

 

 

 

 

 

 

 

 

 

 

 

Chicken Pot Pie

4 boneless, skinless chicken breast halves

4 boneless, skinless chicken thighs

1 medium onion, coarsely chopped

2 ribs celery, cut crosswise into 1-inch pieces

3 carrots, coarsely chopped

Coarse salt and freshly ground pepper

4sprigs fresh thyme

2 clove(s) garlic, crushed

1 cup(s) baby carrots

1 cup(s) frozen green peas

1 cup(s) fresh or frozen pearl onions

4 tablespoons plus 1 teaspoon unsalted butter

2 1/2cup(s) cremini mushrooms, trimmed and cut into quarters

4 tablespoon(s) all-purpose flour

1 1/2cup(s) heavy cream

1 teaspoon(s) hot sauce, such as Tabasco

1 ½ teaspoon(s) Worcestershire sauce

2 sheets frozen puff pastry

1 large egg, beaten 

Directions

Preheat oven to 425 degrees.

Place chicken, chopped onion, celery, and chopped carrots in a large stockpot; season with salt and pepper and enough water to cover. Wrap thyme and garlic in a piece of cheesecloth and tie with kitchen twine to enclose; add to pot. Cover pot and place over medium heat; bring to a boil. Reduce heat to a simmer and cook until chicken is no longer pink, about 25 minutes. Strain, discarding vegetables, and reserve chicken and liquids separately; let cool and set aside.

Meanwhile, bring a medium pot of salted water to a boil and prepare an ice-water bath. Add baby carrots to boiling water and cook until tender, about 5 minutes. Drain and immediately transfer to ice-water bath until cool. Drain; set aside. Place peas in boiling water and cook about 30 seconds; drain and set aside. Add pearl onions to boiling water and cook about 1 minute, transfer to ice-water bath until cool. Drain; set aside.
Heat 1 teaspoon butter in a medium skillet over medium heat. Add mushrooms and cook until browned, 3 to 4 minutes; let cool.

Cut chicken into bite-size pieces and place in a large nonreactive bowl along with baby carrots, peas, pearl onions, and mushrooms; set aside.

In a medium skillet, heat remaining 4 tablespoons butter. Add flour and cook, stirring, for 1 minute. Add 1/2 cup of the reserved cooking liquid and heavy cream. Cook, stirring constantly, until liquid comes to a boil. Reduce heat to a simmer and cook for 2 minutes. Remove from heat and add hot sauce and Worcestershire sauce; season with salt and pepper. Add to bowl with chicken and vegetables; toss to combine.

Divide mixture evenly between four 13-ounce shallow baking dishes. Cut puff pastry into four 8-inch circles and place on top of each of the bowls, crimping edges as desired. Cut a slit in the center of each piece of puff pastry to allow steam to escape; brush beaten egg over puff pastry.

Transfer bowls to a baking sheet. Bake until puff pastry is golden brown and filling is bubbling, about 25 minutes. Let stand 5 minutes before serving.

Fruit Popsicles

Ingredients:

3 cups watermelon puree
1/2 cup fresh blueberries
1/2 cup chopped fresh strawberries
1 kiwi (peeled & sliced)
1 peach or nectarine diced small
handfull of fresh cherries, pitted and chopped

Cut the watermelon into chunks and then puree in a blender until smooth.  Set aside.

Set out about 1 dozen popsicle molds ( may vary depending on size of the mold).  Fill each mold with the chopped fresh fruit.  Pour the watermelon puree until each mold is full to the top.  Place a popsicle stick into each mold, and place in the freezer and freeze for 6-8 hours.

When ready to serve, run the popsicle molds under warm water for a few seconds, to release

Old Fashioned Goulash

 

1 1/2 lbs ground beef

1 can petit diced tomatoes

1 diced yellow onion

1 lb of rotini or macaroni noodles

1 can corn, drained

 

Seasonings:

 

Garlic

Salt

Pepper

Chili Powder

Cumin ** optional

Red Pepper ** optional

 

Directions:

 

Brown ground beef and onion in skillet.  When meat is done, drain if needed and place all of the other ingredients, along with seasonings of your choice,  in the pan and add enough water to cook the noodles in.  While simmering, add extra water as needed to prevent sticking and burning until noodles are tender. 

 

**Add seasonings to taste.