Mac & Cheese

I became a little child today around lunch time. I decided to make Mac & Cheese, switching out the macaroni for shells, adding sausage, 3 yummy cheeses and in general heightening the whole dish to an adult level. My first bite made me feel like an oh so sophisticated 6 year old.

Mac & Cheese

1 box Pasta

3 Tbsp Butter

4 Tbsp Flour
2-3 cups Milk

1/2 Onion, finely diced

1 clove Garlic, minced

1/4 cup Parsley chopped

2 Tbsp Basil, chopped
Salt and Pepper

2 cups Mozzarella, shredded

1 cup Monterey Jack, shredded

4 oz Cream Cheese, softened

1/2 lb Sausage, cooked

1/4 cup Bread Crumbs

Put a pot of water on to boil for the pasta and cook according to package instructions while melting the butter in another pot. When the butter has melted, add in the flour and stir until all the lumps are gone. Continue to stir while the flour cooks--if you don't let it bubble a bit, the mixture will taste like flour. After a minute or so, add in milk, a bit at a time and mix until creamy again. The amount of milk you add in will determine how much sauce you end up with--I generally add at least 2 to 2 1/2 cups. Add your onion, garlic, spices and mix. Let simmer away, stirring every so often so as not to let it burn. When the pasta has finished cooking and is drained, add in the cheese to the sauce, withholding 1/2 cup of mozzarella, and mix until it has all melted. Add in the pasta and sausage and mix. Pour the mixture into an oven proof dish and sprinkle with remaining cheese and bread crumbs. Place uncovered in the oven and broil on high for 1-2 minutes. Keep a close eye on the pasta so the bread crumbs don't burn. Serve hot and enjoy.

Orzo Pasta and Sausage

This is by far one of my favorite dinners ever. Orzo pasta and sausage, so simple but soooo good. You can always dress it up and make it more fancy, but I'm usually too impatient for that. I made mini sausage meatballs as a variation on this recipe for a friend's baby shower and they were a big hit. I've always wanted to try freezing leftovers to see how they would do defrosting, but there are never any leftovers. I'm also thinking about attempting a crock pot version, but the original is just so darn easy a crock pot almost defeats the purpose. 

Orzo Pasta with Sausage

1 box Orzo Pasta

 4 qt Chicken Broth

Sausage

2 Tbsp to 1/4 cup Olive Oil

1/4 tsp Onion Powder

1/4 tsp Garlic Powder

1 Tbsp dried Basil

2 Tbsp dried Parsley

Salt and Pepper

Romano Cheese

(For optional add ins and upgrades see Notes below)

Cook pasta according to package directions, but use chicken broth instead of water, or add chicken bullion to your cooking water. Cook the sausage, keeping the chunks relatively the same size. Drain the sausage of extra grease. When the pasta has finished cooking, set aside a cup or two of the liquid and drain the pasta. Return pasta to the pot and add the sausage. Mix together while adding a couple Tbsp of olive oil. Add more oil and/or leftover cooking liquid until you feel the pasta has been coated enough and does not look too dry (this is all the 'sauce' your getting so don't skimp). Season with salt and pepper if needed. Serve with freshly grated cheese.

Notes:

1. There are lots of things you could do to make this dish fancier--
2. Swap sautéed onions and garlic for the dried powder
3. Use fresh basil, parsley or rosemary instead of the dried stuff
4. Add chopped sun dried tomatoes or a few red pepper flakes for some heat
5. Try garlic or rosemary olive oil instead of regular oil
6. Make the sausage into meatballs before cooking
7. Use chicken broth or chicken bullion instead of water to cook the pasta. If you use bullion make sure to taste before adding any extra salt.

Asian Chicken and Rice

I have never had real Asian food, but I like the idea of some Asian foods, just not the weird ones. This week I decided I wanted some Asian inspired dinner. I found this amazing bottle of Korean BBQ Sauce by Bibigo a long time ago and I try and use it when I can remember. It doesn't taste like American BBQ sauce which is why I like it (Vinegar does not agree with my taste buds). The major flavors in this dish are ginger, garlic, onion and the yummy spices from the sauce. I cooked up some chicken, tossed in some veggies and it was ready to top a mound of rice.

Asian Chicken and Rice

2 cups Rice

2-3 Chicken breasts, thinly sliced

3 cloves Garlic, minced

1 Onion, finely diced

2 tsp Ginger, minced

1/4 cup Bibigo Korean BBQ Sauce

Vegetables of choice:
Carrots
Peppers
Bean Sprouts
Peas
Spring Onions
Snow Peas
Baby Corn
Radishes
Broccoli

Olive Oil

Salt and Pepper



Cook rice according to package. While rice is cooking, mince, dice and cut up all other ingredients. Heat oil over the stove and add onion, garlic and ginger. Cook until softened, then add the strips of chicken and season with salt and pepper. Cook chicken all the way though, then add the sauce. Mix thoroughly. Add the veggies starting with the one that take to longest to cook (carrots, peppers...) then adding the ones that take the least time (bean sprouts, peas...). Mix everything together, adding more sauce or more salt and pepper if needed. Serve over the cooked rice.

Notes:

1. You can use whatever veggies you want and leave out the ones you don't prefer
2. You can easily substitute beef for the chicken
3. I buy frozen cubes of pre minced garlic, ginger and onion from the frozen section of Fresh and Easy and it makes my life so much easier. They also have frozen cubes of cilantro and basil that I use quite frequently
4. If you open the front door while cooking, you might make your neighbors jealous

Pancakes

I like breakfast. Matt does not really care for it. Every once in awhile he will humor me and say he will eat pancakes if I make them. I usually jump at the chance. My dad would always put extra things into his pancake batter like shredded apple or tiny bits of ham. The first time I got to put chocolate chips in my pancakes was a dream come true. Today I had a ton of strawberries so I thought I might put them in my pancakes, but after some reflection I decided cutting them into tiny chunks was to much work so I just tossed them in the food processor and made a strawberry compote to top the pancakes with. 

Pancakes:

1 1/4 cups Flour

2 Tbsp Sugar

2 tsp Baking Powder

1/2 tsp Salt

1 Egg, lightly beaten

1 cup Milk

2 Tbsp Butter, melted

1 tsp vanilla

Heat griddle or pan. Mix all dry ingredients together. Melt the butter and lie it cool slightly. I like to melt it in a glass 2 cup measuring cup. Add the vanilla, milk and egg to the butter and mix quickly, as the butter will begin to solidify. Add the wet to the dry and mix until just combined. (I like to add any optional ingredients like chocolate chips or nuts in with the dry ingredients because I feel they get incorporated better that way.) Scoop the batter onto your preheated griddle, making sure to give the pancakes enough room to spread out and not run into each other. The pancakes are ready to flip when the bubbles that have formed on the top of the pancake have all begun to pop. Cook for another minute or so on the second side. Your pancakes should lift right up when they're done. Top with your favorites and enjoy. Makes around 10 pancakes.

Optional Options:

1/4 cup rolled oats
1/2 cup chocolate chips

1/2 tsp cinnamon

1/4-1/2 cup berries

1/4 cup chopped nuts

1/4 cup coconut

1/4 cup crumbled bacon

1 Tbsp lemon/orange zest

Notes:

1. Choose whatever goodies you like for your pancakes. I often through in oats for texture, nuts for crunch, cinnamon for a little depth and chocolate chips for sweetness. 
2. Toppings can be as varied as you like. Add Nutella, peanut butter, coconut, fruit, cinnamon butter, bacon, whipped cream, syrup, nuts, chocolate in any form. ice cream, a fried and and salsa--my dad's favorite. 
3. Pancakes do great in the freezer. Just pop them in the toaster when you want one. 

Chocolate Chip Pancakes

Chocolate Chip Cookies

This is by far, my absolute all time favorite chocolate chip cookie recipe. Every time I make them I get asked for the recipe. Like just about everything else I make, you can easily change the flavors and mix ins to make it just right for you. My favorite combination is a ton of milk chocolate chips, a couple hand full's of rolled oats, chopped almonds and caramel bits fresh out of the oven--cannot be beat!

Chocolate Chip Cookies

1 cup Brown Sugar

1/4 cup White Sugar

1/2 cup Butter, super soft

2 Eggs

2 tsp Vanilla

2 1/2 cups Flour

1/2 tsp Baking Powder

1/2 tsp Baking Soda

1/4 tsp Salt

1/4 tsp Corn Starch

3 cups Chocolate Chips

Preheat the oven to 350. Beat the sugars and butter until fluffy. Add in eggs one at a time and then mix in the vanilla. Gradually add in flour and remaining dry ingredients. Mix in chocolate chips and any other add-ins you like. Bake on cookie sheets for 8-12 minutes. These cookies come out super fluffy and don't spread much so I like to flatten them down a bit with my hand before baking. Cool for a couple minutes on cookie sheets then move to a wire wrack. Depending on the size you make your cookies you can get anywhere from 1 dozen to 3 dozen. The size of your cookie will also determine how long it bakes--I use my biggest ice cream scoop and it takes about 11 minutes on a dark metal pan, but 12 on a light metal pan.

Notes:

1. If you under cook the cookies by just a minute or so, they do great in the freezer.
2. The corn starch helps to make the cookies a little more tender.
3. This recipe doubles really really well.
4. I love cookies the size of a saucer, so I use my biggest ice cream scoop and flatten them down with my hand quite a bit. The cooking time is usually closer to 12 minutes and I don't get that many. 
5. I made a batch with coco powder and nuts which was super yummy.
6. Add Ins: Rolled Oats, Nuts, Chocolate Chips, Vanilla Extract, Nutella, Food Coloring, Caramel Bits, Coconut, Peppermint Extract, M&M's, Sprinkles, Lemon Extract, Coco Powder, Heath Bits, Dried Fruit, Crushed Pretzels, Mini Marshmallows, Peanut Butter, Almond Extract, Lemon Zest, Meringue Crumbles, Cinnamon, Puffed Rice...

Biscuits and Gravy

I love making breakfast, and when I get the chance I go all out. I always knew it was a special Saturday when I would wake up to the smell of breakfast. My dad was an awesome cook and I'm so glad he passed on his love of food to me. He loved biscuits and gravy. I love them too. My biscuits are a bit fluffier than dad's traditional 'drop' biscuits, but we make our gravy just the same.

Biscuits

1 1/2 cups flour

1 tsp baking powder

1 tsp salt

1 Tbs sugar

4 Tbs butter, diced and chilled 

1/2 cup milk

Cut the butter into chunks and place it in the freezer while preparing the rest of the dough. Preheat oven to 450 F. Mix flour, baking powder, salt and sugar. Add cubed butter and mix together with a pastry blender or two knives till dough looks crumbly. Add the milk and mix until just combined. Tip out the dough onto a floured surface and lightly knead the dough, adding more flour if too sticky, until you have a soft, well mixed dough. Roll out to your desired thickness--I like them thick so its usually about half an inch. Cut with your biscuit cutter and place on a greased cookie sheet. Bake in the oven for about 12-15 minutes. Keep an eye on them and adjust cooking time to your oven. My oven stinks so the time is always different. 

Gravy:

4 Tbs butter

4 Tbs flour (you might need more)

Milk

1/2 cup Sausage, cooked

pinch of Salt

pinch of Pepper

pinch of Onion Powder

pinch of Garlic Powder

If you know how to make a Rue, this is exactly that. Melt the butter in a pan on the stove over low heat. Once completely melted add the flour until it absorbs all the butter, you may need more than 4 Tbs before it's all soaked up. It should now look like a paste, or as my husband affectionately calls it, playdough. Let the paste cook a bit, you should be able to hear it sort of sizzle, but do not let it burn. Begin to add the milk slowly, about 1/4 cup at a time. With each addition of milk, mix until all the milk has been incorporated, or until the mixture is smooth again. Keep adding milk until you feel you have as much gravy as you need. Let the gravy come to a simmer for while to cook out the flour taste. Add the sausage and seasoning to taste. I never want to say how much seasoning to add because everyone has different tastes, but I generally start with 1/4 tsp or a generous sprinkle and go from there, adding more if need be. Also, if my husband gets his way, there's like 2 cups of sausage in our gravy. He usually wins and I don't complain. 

Notes:

1. The little bits of butter are what help make your dough flakey and light when you bake it.
2. You don't want to over knead, you should still see bits of butter throughout the dough.
3. Dip your biscuit cutter in flour before cutting to keep the dough from sticking to it.
4. You can brush a beaten egg white on the top before baking for a pretty finish, just don't let it drip down the side or it wont rise up when it bakes properly. 
5. You can also sprinkle sugar on top after the egg wash for a sweeter biscuit. 
6. You can use whatever you want to cut biscuit; cookie cutter, cup, make them square. Doesn't matter.
7. I never grease my cookie sheets. I hate dishes so I use a silpat mat or cover my trays in aluminum foil and spray that
8. These are absolutely delicious with jam, jelly and honey