Confetti Mac & Cheese

Did you know you can make macaroni and cheese from scratch!?  I grew up on the stuff from a blue box... but after seeing Alton Brown make it - I had to try it out.  I've since modified and modified the recipe.  You'd be amazed at how healthy you can make it and it's SO MUCH YUMMIER! I add chopped cooked chicken most of the time and make this a one-bowl dinner. Yum!

Confetti Mac and Cheese
1 pound elbow macaroni or pipette, cooked according to package directions
1 pound frozen mixed veggies (you know, the cubes of carrots, peas, corn and greenie beenies)
Cook pasta according to package directions.  When you have 1-2 minutes of cook time remaining on the pasta, add the frozen veggies.  Drain and set aside.

Optional: 2 chicken breasts, cooked and chopped

Cheese Sauce:
3 tablespoons butter
3 tablespoons flour
1 tablespoon dijon mustard (I like Trader Joe's)
3 cups low fat milk
1 large or 2 small bay leaf
1/4 teaspoon paprika
1/3 c pureed carrots (this gives it that pretty orange color our children have come to expect)
16 oz (4 cups) regular or reduced fat cheese, shredded (sharp cheddar or any mix of cheese you have on-hand)
3 T parmesan cheese
salt and white pepper to taste (black pepper will do, I just like the white because you don't see flecks of black in the pretty orange)

In a large saucepan (or the now empty large pot you cooked the pasta in...) melt butter over medium low heat.  Once it stops bubbling, add the flour, dijon and paprika - whisk together to make a smooth paste, cook until this gets just a little darker, or thicker, or starts bubbling in the thin spots, about 3 minutes.  Slowly whisk in the milk, making sure all the paste dissolves.  Add the bay leaf and carrot puree.  Increase heat to medium and simmer to thicken.  Get some little bubbles going, but don't boil, about 5-10 minutes.  Think the consistency of gravy.

Add cheeses, stirring until all melted.  Salt and pepper to taste.
Add pasta with veggies and chicken. Stir well, serve hot.

Leftovers are especially awesome if you spread them in a casserole dish and top with breadcrumbs tossed in some melted butter and bake at 350F until golden.

Cheesy Chicken Pot Pie

A twist on the classic (but easier than ever)!  I like to make my own crust, if you have a food processor, it's a snap.  Give it a try, you won't regret the extra effort.

Cheesy Chicken Pot Pie
1 recipe Cuisinart Pie Crust

2 large cooked chicken breasts, cut into chunks (use leftovers or a small rotisserie chicken)
1 can Campbell's cream of mushroom
1 can Campbell's cream of celery
1 c shredded cheese
1 16oz bag frozen mixed veggies, partially thawed
pepper to taste (I like a healthy dose)

While you precook the crust, chop up the chicken and combine with remaining ingredients in a large bowl.  It will be thick because your veggies will freeze the soup concentrate.  Resist the urge to add liquid.

Carefully remove the pie shell from the oven, fill it, and cover with the other half of the pie crust.  You could also skip the bottom crust altogether, toss all the filling in a 9x13, cover it with the pie crust (tucking it in around the edges) and cook it just the same. For our little family, Stan likes the crust, so I make a traditional pie.

Cook approx. 45 minutes at 350F or until warmed thru and crust is a lovely brown.  (Because you're using pre-cooked chicken in this, you don't have to worry about done-ness for safety).

Allow to cool a bit, then slice up and serve.

Mashed Potatoes with roasted garlic, rosemary and parmesan

You know mashed potatoes are good when you fight over who gets to lick the bowl.

This is a conglomeration of recipes, so I'm calling it my own.  It's the magic that happens when you read a half-dozen mashed potato recipes on epicurious.com the week before Thanksgiving.  You could easily half this, as written it served 13 with only a couple cups leftovers.  

Mashed Potatoes with roasted garlic, rosemary and parmesan
4 lbs red potatoes
4 lbs yukon gold potatoes
1 t salt

Wash, trim and cube potatoes (I peeled about 1/3 of them). Cook in salted water until they fall apart when pierced with a fork.  Remove from heat and drain, reserving about 1 cup of water.

4 heads garlic (16 cloves), roasted
1 c milk, 2%
4 T butter
1 T fresh rosemary, minced
6 T parmesan cheese
Salt & pepper to taste (I started with 1 t salt and added from there)

Combine above in small saucepan and bring to a low simmer.  I used an immersion blender to liquefy the garlic, you could also toss it into a blender.  Mix into mashed potatoes, serve.  Hope for leftovers.

Pasta with Garlic and Lemon Sauce

Stan actually found this recipe.  He wanted Olive Garden but didn't feel like paying for it... we always pair this with Rosemary-Skewered Artichoke Chicken.

Pasta with Garlic and Lemon Sauce

1 lb. linguine or fettuccine
2 garlic cloves, minced
Zest of 1 lemon
4 tbsp. butter
1 c. heavy cream
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. nutmeg
1 c. Parmesan cheese, grated
2 tbsp. lemon juice

In a saucepan over medium heat, melt the butter and cook the garlic and lemon zest until very fragrant.Add cream, salt, pepper and nutmeg. Cook to heat through. Set aside until pasta is cooked.
Cook pasta in plenty of salt water. If fresh pasta is used, this will take only 2 minutes after water returns to boil.
Reheat sauce, adding half the Parmesan cheese and all the lemon. Adjust seasonings. Drain pasta and serve. Sprinkle with additional Parmesan cheese.

Apple Sausage Strata

I created this for Christmas brunch 2003.  It was something I could just wake up and pop in the oven, and it was a big hit.  I've since made it for retreats and family gatherings with rave reviews.  (It's easy too.)

Apple Sausage Strata
1 loaf french bread, sliced 1-1/2" thick
10 large eggs
3 c half and half (if you use non-fat, spray the pan with cooking oil)
2 t dijon mustard
1 t salt

Lay bread slices to cover bottom of dish, cut to fill smaller spaces.

Whisk together eggs with half and half and seasonings, pour over bread.  Let sit covered overnight, or at least 2 hours.

Topping:
2 c grated cheddar cheese
3 apples, diced with peels on (braeburn are my favorite)
2 c cubed smoked turkey sausage (or turkey kielbasa)

Top bread with some cheese, then apples and sausage and more cheese.  Bake at 350F for 30 minutes covered with foil, then remove foil and bake until bread springs back in middle (20-30 minutes more). Cool 5 minutes. Serve hot.

Serves 8-10 hungry people.

Enchilada Lasagna

I just shared this recipe with a friend and as I pressed the SEND button it dawned on me that there are probably a lot of friends out there who would love a new recipe. This one is a favorite in our house. No rolling required! :)

Enchilada Lasagna
Preheat oven to 350F
Makes one 9x13 pan

1 19oz can Old El Paso Mild Enchilada Sauce
1 15oz can HyVee Mild Enchilada Sauce
1 10oz can Old El Paso Mild Green Chili Enchilada Sauce
(You'll have some sauce leftover, but they each taste different and blend to make it just right.
If you can't find these brands, just pick any 2 red and 1 green... it's a forgiving recipe!)
4 cups shredded cheese (cheddar or a cheddar blend)
36 +\- white corn tortillas, cut in half
1 lb ground beef
1 packet taco seasoning
1 can black olives, sliced
1 can sweet corn (or frozen)
1 small can diced mild green chilies

Brown ground beef, using directions on taco seasoning packet (also yummy as plain cheese enchiladas).

Cut tortillas, slice olives, open & drain green chilies and corn. Use can opener key to open pour spouts in enchilada sauces. Open/prepare cheese.

Begin with a layer of enchilada sauce on bottom of pan, enough to coat the pan bottom (this will keep your tortillas from sticking).

Then the tortillas, with flat edges along outside of pan - arrange 3 along the sides, 1 on each end, and 3-4 down the middle.

Then 1/3 each of all other ingredients, and ~1 cup cheese. Another splash of sauce, tortillas, ingredients... repeat until pan is full - usually about 3 layers. Finish with a final layer of ingredients and cheese. Cover with foil, shiny side down, and bake for 30-40 minutes or until bubbly.

Serve with sour cream, chips & salsa. Enjoy!

It's so easy to double this recipe and make the whole thing assemly-line-style that I usually make 2 pans at a time and freeze generous portions in quart ziplock bags. They reheat beautifully!