Creamy Macaroni and Cheese

 

This creamy dreamy addicting mac and cheese is one for the books. Its extremely simple, quick to make and delicious! Make it on the stove top and serve immediately or let is chill in a crock pot to keep it warm.

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Ingredients:

  • 1 box macaroni and cheese
  • 1/2 stick of butter
  • 1 bag of  shredded cheddar cheese
  • 1/4 cup skim milk
  • 1/4 cup heavy cream
  • 1 cup sour cream
  • 1 can of cheddar cheese soup

 

Instructions:

  1. Prepare macaroni on as directed
  2. While macaroni is cooking in a medium sauce pan begin to make your cheese sauce.
  3. Begin by melting your half stick of butter on medium high heat, I cut mine up so that it melts easier.
  4. Then begin  slowly adding in  about half of your cheese and mixing with the butter to melt it. Save the rest of the cheese for later.
  5. Next add in your can of cheddar cheese soup and mix together.
  6. Next you’ll add in your milk and heavy cream.
  7. Finally add in your sour cream and about half of the rest of the cheese.
  8. Check your stove temperature so that its not too hot to burn your sauce.
  9. You sauce should be creamy and gooey.
  10. Pour sauce over cooked and drained macaroni stirring together. Pour the last of the cheese in. If you sauce seems too thick or dry, you can always add in more milk, sour cream or heavy cream. When I had mine sitting in the crock pot I added in more cheese, sour cream and milk when I thought it was getting a little dry.
  11. Serve and enjoy!
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Savory Galette

I was searching for a recipe where I could use all my leftover veggies in my fridge so they wouldn’t go to waste but also didn’t want to go to the store to buy more ingredients. This galette is literally a savory pie crust filled with the toppings of your choosing!! It’s amazing!

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Ingredients for galette crust

  • 1 1/4 cup flour
  • 1/4 tsp salt
  • 1 stick cold butter
  • 1/4 cup and then some of cold water

Ingredients for filling

  • 1/2 cup chopped sautéed mushrooms
  • 1/2 cup parmasan
  • 1/4 cup feta cheese
  • 1 tomato sliced
  • basil chopped
  • parsley chopped
  • thyme
  • 1 clove garlic
  • 1/2 cup raw spinach
  • heavy cream
  • extra seasonings: salt, pepper ,garlic salt, garlic powder, red pepper flakes

Instructions

1- Preheat oven to 400 degrees.

2- Mix together your flour, salt and cold butter. I mixed by hand but you can also use your electric mixer. You want the butter to where it’s in small pieces.

3- Slowly add in your water until  it’s blended. You may need to add in more water to blend  it.

4- Add in some fresh herbs, extra salt, Pepper and any other seasonings you’d like. I added thyme, garlic salt, garlic powder and pepper to my dough.

5- Flour a smooth surface, and begin rolling out dough into a circle/oval.

6- Once ready put on a nonstick baking sheet.

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7- Your filling can literally be anything but I started with sautéing mushrooms and garlic in a little olive oil.

8- So your tomatoes don’t get your crust soggy first put a base. I started with feta cheese, and a little Parmesan.

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9- Then add on your mushrooms, spinach and tomato slices. I mixed my tomatoes with fresh basil and parsley, then seasoned with salt pepper and crushed red pepper; before adding to the galette dough.

10- Finally fold in the edges and  make your crust as large or small as you’d like.

11- Wash your crust with heavy cream, and sprinkle with Parmesan. (If you don’t have heavy cream you can also do an egg wash)

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12 – Bake in the oven for 30-40 minutes. Be sure to check on it to ensure your crust isn’t burning.

13- Serve and enjoy !

 

 

Oven ‘Fried’ Chicken

It’s crispy, its crunchy…you’ll hate that its soo good! This is an easy recipe to make on the week day or weekend and enjoy with family!

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Ingredients

  • 1-2 cups flour
  • 2 cups Italian bread crumbs ( I used Kroger brand)
  • Chicken legs, thighs or breast
  • 1 stick butter
  • 3 eggs
  • 2 TBSP milk
  • 1 TBSP hot sauce
  • Salt, pepper, cayenne, paprika
  • Oven safe baking dish or tray (you’ll want deep enough for butter to not spill out)

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Instructions

  1. Begin by making your egg wash. Combine eggs, milk and hot sauce until completely mixed.
  2. Preheat oven to 400 degrees.
  3. Pour your flour into a bowl/container and season with salt, pepper and any additional seasonings. Pour your bread crumbs also into a separate container.
  4. You’ll have 3 bowls or containers setup for this next process. And have your baking dish ready.
  5. Dunk your chicken into the flour mixture, shake off excess, dip into the egg mixture, then dunk into your bread crumbs and set in dish.
  6. Continue this until all your chicken has been properly coated.
  7. Melt your stick of butter in the microwave so that its liquid. Pour butter over chicken and into dish.
  8. Place your chicken in the oven for 20 minutes, pull out and flip and cook for an additional 20-30 minutes.
  9. Your chicken should be golden brown and a temperature at or above 165.
  10. Serve and enjoy!

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Midwest Succotash

If you were like me, you may have heard the words “suffering succotash” by a famous by Sylvester the cat. Who knew succotash was a delicious meal/side dish that’s easy to make and perfect for all those summer veggies available!

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Ingredients:

  • 3 ears of corn or 1 bag of frozen corn
  • 3 fresh okra pods, chopped
  • 1 zucchini
  • 1 can of diced tomatoes
  • 1 sweet yellow onion, diced
  • 4-5 small sweet peppers
  • 1-1 1/2 cups fresh green beans, snapped into small pieces
  • 1 bag frozen Lima beans
  •  1 TBSP fresh herbs, I used Tarragon
  • 1 tbsp olive oil
  • 1/2 cup water
  • 1/3 cup mayonnaise
  • 3/4 stick of butter
  • salt, pepper, chili powder, lime

Instructions

  1. Begin by cooking your corn, I usually put my corn in the microwave on a plate and wrap the corn in a wet paper towel for about 4 minutes. But prepare as you see fit.
  2. While corn is cooking put your onion, okra, zucchini and peppers into a skillet with a little olive oil and saute until tender. Medium heat
  3. In the same skillet, now add your chopped green beans, corn and 1/2 of your butter.

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4. Prepare your Lima beans and then add to your skillet with the rest of the butter and mayonnaise.

5. Season with salt, pepper and chili powder, add a little lime for a kick.

6. Now pour in your tomatoes and water. You want just enough water for all your veggies to marinate, not drown in. This will cook the green beans and make the Lima beans more tender.

7. Turn the heat up to high and bring to a boil. Once at a boil lower to medium/low and let cook for about 20-30 minute or until water is almost evaporated.

8. Serve and enjoy

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Alfredo Sauce

This is probably the greatest thing I learned to cook! Its simple, delicious and fancy as all get out.

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Ingredients:

  • 1 stick of butter
  • 1/2 cup heavy cream
  • 1/2 cup Parmesan
  • Parsley chopped
  • Salt/Pepper

Instructions:

  1. Melt your butter in a skillet, be sure to not let it brown.
  2. Once the butter becomes frothy, add in your heavy cream and turn up the heat for about 2-3 minutes so that the sauce becomes thick
  3. Turn the temperature down to medium and add in your cheese by whisking it so that is blends smoothly
  4. Your sauce should be creamy and thick, keep temp on low or take off heat if it becomes too thick.
  5. Garnish with parsley

French Carrot Salad

This is probably the best discovery since sliced bread…French carrot salad—taking the regular side dish to a whole new level! It’s easy, it’s cheap and it’s damn good! Not only is it fancy looking, it’ll easily impress all your friends! Take Memorial Day weekend up a notch with this dish!

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Ingredients

  • 6-7 large carrots, peeled and then grated or use a mandolin to slice thin
  • 3/4 TBSP honey
  • 1 TBSP Dijon mustard
  • 2 TBSP olive oil
  • 1-2 TBSP dices shallots
  • 1clove garlic minced
  • 2-3 TBSP parsley
  • 1-2 TBSP lemon juice
  • salt/pepper to season

Instructions

  • Grate your carrots, they should be shoestring/paper thin. You’re pretty much going for a coleslaw cabbage consistency. I used my mandolin on the 1 setting to get them thin. I broke the carrots in half to keep the size consistent so they weren’t long strings.
  • Once your carrots are ready, add in your garlic, shallots, honey, Dijon and olive oil.
  • Give everything a big stir then season with salt and pepper.
  • Add in your parsley and finish with a good spritz if lemon juice! Adjust seasoning as needed.
  • Serve and enjoy !!A24FBDB3-16B7-4F9F-B6E9-EAC559F2F01B

Jacques Pepin’s French Potato salad

This is probably the most elegant potato salad I’ve ever mad. Its sure to be a household favorite with its zesty, light flavors.

(Of course, I made some adjustments to the recipe for my own take on it and have them listed below. My suggestion is create it like normal then if you need a little more something in flavor you can add the extra seasonings like I did.)

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Ingredients

  • Fingerling or waxy potatoes, I used red potatoes myself
  • 1 1/2 TBSP Dijon mustard (I actually added a little extra mustard after tasting)
  • 3-4 TBSP of olive oil
  • 1/3 cup white wine
  • 1/2 cup finely diced sweet onion
  • 2-3 cloves garlic minced
  • 3 tablespoons chopped chives
  • 4 tablespoons of a mix of chopped basil and  parsley, tarrgon if you have it
  • Salt, pepper, garlic powder and garlic salt ( I added a little red crushed pepper and cayenne for a little extra)

Instructions

  1. Clean your potatoes and place them in a pot. Bring water to boil and reduce the heat and cook potatoes until they are tender. They should be ready when you can easily pierce them with a sharp knife. (About 15-20 minutes normally, also depends on the size of your potatoes)

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2. Drain potatoes (scrap the skin off one long side of the potatoes if you’re looking for a decorative look. I left my skins on for the most part)

3. In a small saute pan add 2 TBSP of olive oil and saute your onion and garlic for about 3-5 minutes. Do not let it brown, remove from heat when ready.

4. Dice potatoes into quarter pieces and put in a bowl.

5. In the bowl with your potatoes, add  your wine, 3-4 TBSP of olive oil and stir.

6. Now add in your onion garlic mixture, mustard and fresh herb mixture.

7. Begin to season and taste, taste, taste! Correct seasoning as needed.

8. Serve at room temperature and enjoy!

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