Category Archives: Main Dishes

Al’s Mac ‘n Cheese

Main Dishes October 24, 2013 Leave a comment

macncheese1Tell me that’s not the most beautifully creamy, cheesily (OK, so I make words up) decadent, quasi-healthy looking mac ‘n cheese you’ve ever seen.  Because…IT’S.AMAZING.

Now, without laying it on thick of “woe is me,” it’s been a rough couple of months in this household.  There’s been a lack of jobs, a change in jobs, health problems, car problems, you name it.  SO, what better than to drown your frustrations in comfort food (ok, and maybe some wine).

A few months back, Mr. Fantastic Man of the Century(aka my boyfriend Al) introduced me to his absolutely wonderful mac ‘n cheese which truly cures all ails.  …And whatever it doesn’t do, the wine finishes.  Ok, wine is fabulous too–but let’s focus people!  ANYWAY.  The first time he made this for me, I couldn’t help but take a small picture on my phone and paste it all over Facebook.  I mean, I know I take pictures of food all the time, but it was necessary to share.  IT WAS THAT GOOD.

Over the past few months, we’ve been modifying the recipe–not because it wasn’t good, but Al wasn’t happy with the consistency of the cheese sauce.  So while this recipe originated from Rachael Ray, it’s been changed a few times, and we’ve increased the dosage of a few things.  Also, there will be a note at the end if you want to do hotdogs vs. broccoli and chicken.  Enjoy the wonderfulness that is Al’s Mac ‘n Cheese!!

macncheese1Al’s Mac ‘n Cheese

Adapted from Rachael Ray’s Mac and Cheddar Cheese with Chicken and Broccoli

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 2 chicken breasts, cut into bite-sized cubes
  • 1 small onion, chopped
  • 1 pound macaroni elbows or cavatapi corkscrew shaped pasta twists
  • 16oz bag frozen broccoli florets
  • ½ c butter
  • ½ c all-purpose flour
  • 1 teaspoon cayenne pepper**
  • 1 teaspoon paprika
  • 3 cups milk (whole or 2% work just fine)
  • 1 cup chicken broth
  • 4 cups yellow sharp Cheddar
  • 2 tablespoon prepared Dijon mustard

Directions

Cook noodles according to package directions.

In a large pot, heat up olive oil.  Add in onions and chicken, cook until cooked through.  Set aside chicken and onions in a bowl.

In the same large pot, melt butter.  Once melted, add flour, cayenne, and paprika.  Stir until flour mixture is completely mixed with the butter.  SLOWLY add milk, a little at a time, constantly stirring.  Next, add broth, again, slowly until mixed through.  Bring mixture up to a boil and add cheese.  Turn down heat a bit, and keep stirring until cheese is completely melted.

macncheese3Look at that golden color!  Isn’t it beautiful?!

Add chicken and onions back into the pot, stirring.  Turn heat down to low.

In your noodle strainer, pour in the bag of frozen broccoli, and then pour cooked noodles and water over the frozen broccoli.  Shake strainer to rid yourself of excess water.  Pour noodles and broccoli into the pot.  Stir to combine.

Put in two heaping tablespoons of Dijon mustard (don’t be afraid to use the grainy mustard, either).  Stir to combine, and then….

macncheese4Voila! Enjoy!!

**Note:  If you decide to use this recipe with hotdogs instead of chicken and broccoli, I recommend cutting the cayenne pepper down to 1/2 tsp.

Chili Marinated Chicken with Lime Guacamole

Main Dishes August 8, 2013 Leave a comment

chililime5Ah, the summer.  The time where we try to eat healthier, don’t want to heat up the entire kitchen while cooking, and always looking for something quick to make.  I’m always on the look-out for new things to try–I mean, what foodie/food blogger/etc wants to have the same thing all the time?

One Saturday afternoon, while annihilating my foes on Warcraft watching TV, I turned to my clever boyfriend and said, “Any suggestions for dinner?”  I had to go to the store anyway…  He picks up his iPad and starts tooling through his collection of recipes by his favorite chef–Gordon Ramsay.  While I admit he’s not my favorite chef, he does have some very clever recipes.  Said clever boyfriend shows me the picture from his iPad and I was sold.  I admit, after seeing the ingredients initially, I was a little intimidated by the amount of cayenne powder and chili pepper (I’m not a HUGE fan of spicy food)–but this is not as bad as I first anticipated.

I made a few changes to Gordon Ramsay’s recipe, I prefer my own guacamole in this–and even that is slightly modified to go with this.  Enjoy!

chililime4Chili Marinated Chicken with Lime Guacamole

Adapted and modified from Gordon Ramsay

Ingredients

For the Marinade:

  • 4 large boneless, skinless, chicken breasts
  • 1 lime
  • 2 Tbsp olive oil
  • 2 Tbsp red wine vinegar
  • 1 Tbsp clear honey
  • 2 tsp cayenne pepper
  • 2 cloves garlic, minced
  • 1 Tbsp paprika
  • 1 large red chili, diced

For the Guacamole:

  • 2 ripe avacados
  • 1-2 plum or roma tomatoes
  • 1 small onion, chopped
  • juice of 1 lime
  • 2 tsp dried cilantro
  • 1/2 tsp garlic salt

To serve:

  • Boston butter lettuce, baby gem lettuce, or romaine
  • Salt and Pepper to taste

Directions

For the Marinade, combine zest and juice of 1 lime, and remaining marinade ingredients minus the chicken in a bowl, stir to combine.  Cut the chicken into strips or chunks (personal preference here) and combine with marinade.  Let sit while making the guacamole.chillime1

For the Guacamole, mash your avocado with a fork until only subtle chunks remain.  (If you prefer your guacamole creamy, then mash it all the way.)  Cut and dice your tomatoes and onions, add to mashed avocado.  Mix with garlic salt, lime juice and cilantro, and set aside.  chillime2

In large frying pan, drizzle a little olive oil in the pan.  Once hot, add the chicken and cook through.  Add any excess marinade if the chicken starts to dry out.  Once cooked through, turn off fire, and set aside.  chililime

To serve, wash individual lettuce leaves, set on a plate, and scoop a small amount of guacamole onto the leaf.  Put one or two pieces of chicken on the guacamole and enjoy!  You can eat this similar to a taco or lettuce wrap, but be warned if you got REALLY excited with the guacamole like I did, you may need a napkin or 5…and a fork and knife.  chililime3

 

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