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.
Sunday, April 28, 2019
Tuesday, April 23, 2019
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
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
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
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
Sunday, March 17, 2019
Tomato Basil Tortellini Soup
I found this in the February/March 2019 issue of Simple and Delicious. This is a meat free dish and will be a yummy work lunch. Can’t wait to try it.
1 tbsp. olive oil
1 medium onion, chopped
3 medium carrots, chopped
5 garlic cloves, minced
3 28oz. cans crushed tomatoes
1 32oz. carton vegetable broth
1 tbsp. sugar
1 tsp. dried basil
1 bay leaf
3 9oz. packages refrigerated cheese tortellini
3/4 C. half and half
Grated Parmesan and fresh basil for garnish
In a skillet, heat oil over medium high heat. Add onion and carrots; cook and stir until crisp tender, 5-6 minutes. Add the garlic; cook 1 minute longer. Transfer to a slow cooker.
Add the tomatoes, broth, sugar, basil, and bay leaf. Cook covered, on low until vegetables are tender; 6-7 hours.
Stir in tortellini. Cook covered on high 15 minutes. Reduce heat to low, stir in cream until heated throug. Discard bay leaf. Serve with grated Parmesan and fresh basil.
Per 1 cup serving 213 calories, 7g. fat, 23mg cholesterol, 569mg. sodium, 32g. carbohydrates, 9g. protein 4
1 tbsp. olive oil
1 medium onion, chopped
3 medium carrots, chopped
5 garlic cloves, minced
3 28oz. cans crushed tomatoes
1 32oz. carton vegetable broth
1 tbsp. sugar
1 tsp. dried basil
1 bay leaf
3 9oz. packages refrigerated cheese tortellini
3/4 C. half and half
Grated Parmesan and fresh basil for garnish
In a skillet, heat oil over medium high heat. Add onion and carrots; cook and stir until crisp tender, 5-6 minutes. Add the garlic; cook 1 minute longer. Transfer to a slow cooker.
Add the tomatoes, broth, sugar, basil, and bay leaf. Cook covered, on low until vegetables are tender; 6-7 hours.
Stir in tortellini. Cook covered on high 15 minutes. Reduce heat to low, stir in cream until heated throug. Discard bay leaf. Serve with grated Parmesan and fresh basil.
Per 1 cup serving 213 calories, 7g. fat, 23mg cholesterol, 569mg. sodium, 32g. carbohydrates, 9g. protein 4
Sunday, March 10, 2019
Tomato Braised Rotisserie Chicken
I am always looking for new and easy recipes. I can see this becoming a summer time favorite for everyone. Of course we’d use turkey bacon for those who don’t eat the real thing.
2 tsp. extra virgin olive oil
4oz. bacon, sliced crosswise
2 shallots, thinly sliced
1/2 C. dry white wine
2 garlic cloves, finely chopped
2 tsp. finely chopped rosemary
1 14.5oz. can diced tomatoes
1 C. low sodium chicken broth
1/2 tsp. kosher salt
1/4 tsp. crushed red pepper flakes
1 2 1/2lb. rotisserie chicken, cut into 8 pieces
1 bunch curly kale, ribs and stems removed, leaves torn into bite sized pieces
Heat oil in a large Dutch oven or skillet with a lid over medium heat. Cook bacon, stirring occasionally, until starting to brown, about 5 minutes. Add shallots and cook, stirring occasionally, until shallots are softened and bacon is brown and crisp, 8-10 minutes.
Increase heat to high and add wine, garlic, and rosemary to pot. Cook, stirring, until wine is reduced by half, about 1 minute. Add tomatoes along with their juices, broth, salt and red pepper flakes and bring liquid to a boil. Reduce heat to medium, nestle in chicken, skin side up. Top with ka,e, cover pot, and cook until kale is wilted, 5-7 minutes. Stir kale into sauce and continue to cook, uncovered, until chicken is warmed through, about 5 minutes more.
2 tsp. extra virgin olive oil
4oz. bacon, sliced crosswise
2 shallots, thinly sliced
1/2 C. dry white wine
2 garlic cloves, finely chopped
2 tsp. finely chopped rosemary
1 14.5oz. can diced tomatoes
1 C. low sodium chicken broth
1/2 tsp. kosher salt
1/4 tsp. crushed red pepper flakes
1 2 1/2lb. rotisserie chicken, cut into 8 pieces
1 bunch curly kale, ribs and stems removed, leaves torn into bite sized pieces
Heat oil in a large Dutch oven or skillet with a lid over medium heat. Cook bacon, stirring occasionally, until starting to brown, about 5 minutes. Add shallots and cook, stirring occasionally, until shallots are softened and bacon is brown and crisp, 8-10 minutes.
Increase heat to high and add wine, garlic, and rosemary to pot. Cook, stirring, until wine is reduced by half, about 1 minute. Add tomatoes along with their juices, broth, salt and red pepper flakes and bring liquid to a boil. Reduce heat to medium, nestle in chicken, skin side up. Top with ka,e, cover pot, and cook until kale is wilted, 5-7 minutes. Stir kale into sauce and continue to cook, uncovered, until chicken is warmed through, about 5 minutes more.
Tuesday, February 19, 2019
Mexican Pork
I found this recipe in the February issue of Taste of Home. I think I will have no problem finding a pork roast in the freezer. 🤣
1 bone in pork shoulder roast (4-5lbs)
1 28oz. can enchilada sauce
1 large green pepper, chopped
1 medium onion, finely chopped
2 garlic cloves, minced
1/4 C. minced fresh cilantro
1 tbsp. lime juice
1 1/2 tsp. grated lime zest
Cut roast in half, Place in a crock pot. Top with enchilada sauce, green pepper, onion, and garlic. Cover and cook on low 8-10 hours or until meat is tender.
Remove roast; cool slightly.
Skim fat from cooking juices. Remove meat from bone, discard bone.
Shred pork with two forks and return to slow cooker.
Stir in the cilantro, lime juice, and lime zest; heat through. Serve with a slotted spoon, intortillas id desired.
1/2 cup serving 162 calories, 9g. fat, 51mg. cholesterol, 280mg. sodium, 4g. carbohydrates, 17g. protein.
1 bone in pork shoulder roast (4-5lbs)
1 28oz. can enchilada sauce
1 large green pepper, chopped
1 medium onion, finely chopped
2 garlic cloves, minced
1/4 C. minced fresh cilantro
1 tbsp. lime juice
1 1/2 tsp. grated lime zest
Cut roast in half, Place in a crock pot. Top with enchilada sauce, green pepper, onion, and garlic. Cover and cook on low 8-10 hours or until meat is tender.
Remove roast; cool slightly.
Skim fat from cooking juices. Remove meat from bone, discard bone.
Shred pork with two forks and return to slow cooker.
Stir in the cilantro, lime juice, and lime zest; heat through. Serve with a slotted spoon, intortillas id desired.
1/2 cup serving 162 calories, 9g. fat, 51mg. cholesterol, 280mg. sodium, 4g. carbohydrates, 17g. protein.
Subscribe to:
Posts (Atom)