January 21, 2010

Random Recipes from the Break

During my holiday break/two weeks away from work (and the blog--not on purpose) I at some point or another made the following: Macaroni & Cheese, Potato Skin Poppers, and Cheesy Chicken Cordon Bleu Rice Casserole. All were good and I will make them again.

The next time I make the Macaroni & Cheese I will not bake it. We like our mac & cheese a little creamier than what came out of the oven. Next time I make the Potato Skin Poppers I will be sure to have green onions as well. They would have really revved up the taste. No changes were needed with the casserole.

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Macaroni & Cheese
from The Pioneer Woman Cooks Cookbook: Recipes from an Accidental Country Girl
Print Recipe

4 cups dried macaroni
1/4 cup butter
1/4 cup all-purpose flour
2 1/2 cups whole milk
2 tsp (heaping) dry mustard
1 whole egg beaten
1 lb cheese, grated
1/2 tsp salt, more to taste
1/2 tsp seasoned salt, more to taste
1/2 tsp ground black pepper
optional spices: cayenne pepper, paprika, thyme

Cook macaroni until very firm. Macaroni should be too firm to eat right out of the pot. Drain. In a small bowl, beat egg. In a large pot, melt butter and sprinkle in flour. Whisk together over medium-low heat. Cook mixture for five minutes, whisking constantly. Don’t let it burn. Pour in milk, add mustard, and whisk until smooth. Cook for five minutes until very thick. Reduce heat to low. Take 1/4 cup of the sauce and slowly pour it into beaten egg, whisking constantly to avoid cooking eggs. Whisk together till smooth. Pour egg mixture into sauce, whisking constantly. Stir until smooth. Add in cheese and stir to melt. Add salts and pepper. Taste sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT. Pour in drained, cooked macaroni and stir to combine. Serve immediately (very creamy) or pour into a buttered baking dish, top with extra cheese, and bake for 20 to 25 minutes or until bubbly and golden on top.

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Potato Skin Poppers
adapted from Smithalicious
Print Recipe

3 cups frozen, diced potatoes (or hash browns)
2 cups shredded cheddar cheese
1 cups sour cream
3/4 cup cooked bacon pieces
1/2 cup chopped green onions
salt & pepper to taste
6 flour tortillas
2 Tbsp melted butter

Preheat oven to 350 degrees. Cook potatoes according to package directions. In a bowl stir together cooked potatoes, cheese, sour cream, bacon, onions, salt & pepper. Spoon equal amounts of the mixture in the center of each tortilla. Roll tortillas burrito-style, brush with melted butter and place seam side down on a baking sheet. Bake for 12-15 minutes, or until golden brown. Serve with Sour cream and/or Salsa.

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Cheesy Chicken Cordon Bleu Rice Casserole
adapted from Picky Palate
Print Recipe

2 Tbsp extra virgin olive oil
1 medium onion, finely chopped
2 cloves fresh garlic, minced
1/2 lb diced ham
2 cups cooked shredded chicken breast
4 Tbsp butter
1/4 cup flour
1/2 tsp salt
1/4 tsp fresh cracked pepper
14 oz chicken broth
3 cups cooked rice of choice
1 cup shredded cheddar cheese
1 cup shredded mozzarella or swiss cheese

Preheat oven to 350. Heat oil into a large 5 qt rimmed skillet over medium heat. Saute onion until softened, about 5 minutes. Stir in garlic, ham and chicken. Cook for an additional 5 minutes. Melt butter then stir in flour, salt and pepper until combined. Slowly stir in chicken broth until well combined. Stir in cooked rice then transfer to a 9×13 inch baking dish. Top with cheddar and mozzarella cheeses. Bake for 20-25 minutes. Cover the dish with foil the last 10 minutes for oozing cheese.

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