Beer Cheese Mac and Cheese

We got to a brewery called Short Fuse that has amazing food.  Their Mac and cheese is probably the best I hav ever had and I make my own Mac and cheese recipe so I have skin in the game.

Chris was making ribs in the smoker today so I decided to try my hand at beer cheese Mac and cheese.

I used oriechette pasta (little ears)...about 2/3 of a pound, cooked following box instructions

While the water was boiling, I made the cheese sauce...by the way, I used a 1 1/2 quart casserole dish.   In a sauce pan, I brought a cup of whole milk, 2/3 C. Velveeta processed cheese food, 1/2 of a beer...I used Allagash White and 2 tbsp. Dijon mustard...when the Veveeta was melted, I added 1/4 C. each of shredded Gouda, Swiss, and sharp cheddar.  Cook on low to medium heat until all cheese is melted.  Mix together cooked pasta and 1/2 cup total of shredded Gouda, Swiss and cheddar.  Place the mixture in the casserole dish that had been sprayed with cooking spray.

Just before pouring the cheese sauce over the pasta mixture, I added a pinch of cayenne to the cheese sauce.  After pouring the cheese sauce over the pasta, I topped it with plain panko bread crumbs and shredded cheddar cheese.

Bake at 375 degrees for 25-30 minutes until the topping is golden brown.

Philly Cheesesteak Sandwich with Garlic Mayo

This recipe came from them April/May issue of allrecipes.com Magazine.  Chris and I went to Philly a few years ago and have tried to recreate delicious cheesesteak sandwiches that we tried.

1/2 C. mayonnaise
1 clove garlic, minced
1 tbsp. olive oil
1lb. beef round steak, cut into thin strips
2 green peppers, cut into 1/4 inch strips
2 onions, sliced into rings
3/4 tsp. salt
1 tsp. pepper
4 hoagie rolls, split lengthwise and toasted
1 8oz package shredded mozzarella cheese
1/2 tsp. dried oregano

Preheat oven to 500 degrees. Line a baking sheet with foil.

Stir together mayonnaise and garlic in a small bowl. Cover and chill.

Heat oil in a large skillet over medium heat.  Add beef; cook, stirring occasionally, until lightly browned, 3 minutes. Remove from skillet.

Stir bell peppers, onions, salt, and black pepper into skillet.  Cook until vegetables are tender, about 5 minutes.  Return beef to skillet and stir to combine.

Spread each hoagie rolled with 2 tbsp. chilled garlic mayonnaise and put on prepared baking sheet.  Divide beef mixture among rolls.  Stir together cheese and oregano in a bowl and then sprinkle over sandwiches.  Bake until cheese is melted and slightly browned, about 5 minutes.

Per sandwich 764 calories, 41g. fat, 50g. protein, 51g. carbohydrates, 5g. fiber, 1445mg. sodium

Turkey Enchilada Stack

This is another recipe from the April/May issue of Simple and Delicious.  I think this is something everyone at our house would like.

1lb. lean ground turkey
2 cans 8oz. each no salt added tomato sauce
3 tsp. dried minced onion
1/2 tsp. garlic powder
1/2 tsp. pepper
1/4 tsp. salt
4 whole wheat tortillas
2/3 C. shredded reduced fat cheddar cheese

In a large skillet, cook the turkey over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, minced onion, garlic powder, pepper, and salt; heat through.

In a 2 1/2 quart round microwave safe dish coated with cooking spray, layer one tortilla, about 3/4 C meat mixture and a scant 3 tbsp. of cheese.  Repeat layers 3 times.  Cover and microwave on high until cheese is melted, 4-5 minutes. Let stand for 5 minutes before cutting. Serve with tomatoes, onions, additional cheese, avocados and sour cream if desired.

1 piece- 404 calories, 16g. fat, 103mg. cholesterol, 582mg. sodium, 31g. carbohydrates, 29g. protein

Chicken Caesar Wrap

I found this recipe in the April/May issue of Simple and Delicious.  I could see this becoming a summer staple for lunches and dinners.

3/4 C. reduced fat creamy Caesar salad dressing
1/4 C. grated Parmesan cheese
1/2 tsp. garlic powder
1/4 tsp. pepper
3 C. cubed cooked chicken breast
2 C. torn romaine
3/4 C. Caesar salad croutons, coarsely chopped
6 whole wheat tortillas

In a large bowl, combine the dressing, cheese, garlic powder, and pepper.  Add the chicken, romaine and croutons.  Spoon 2/3 cup chicken mixture down the center of each to; roll up.

1 wrap is 337 calories, 12g. fat, 57mg. cholesterol, 730mg. sodium, 29g. carbohydrates, 27g. protein