So a review on the recipes I posted last...the mushrooms were awesome! I have made them a couple more times and they are easy, quick and delicious. They would be perfect as an appetizer or a main course, if you did them with a large portabella.
The risotto...I don't know if I did it right. Truth is, I have never had a risotto I didn't make, so I am not sure what it's supposed to taste like, or what the texture is supposed to be. The risotto was tasty, but I don't think I'd spend the time again on it.
On to more recipes! I get asked for some of my recipes often, so I thought I would post them here for easy access for anyone interested!
The first is Mac & Cheese - with a warning...this is not health food. It's really, really good though!
1 lb large elbow macaroni, cooked according to package directions and drained6 oz Velveeta Cheese
1/2 lb each of Fontina cheese, Asiago cheese, Gruyere cheese, Monterrey Jack cheese, all shredded
1/2 cup grated Parmesan cheese
1/2 tsp salt
1/4 tsp pepper
1/4 tsp ground mustard powder
1/3 cup milk
Pre-heat over to 350 degrees.
Cook the macaroni according to the package instructions and drain. Put the pot back on the heat, turned to low and add Velveeta to the pot. As it starts to melt, stir in milk, salt, pepper and mustard. Add the macaroni back in and continue to stir until the Velveeta is almost all melted.
Add all of the shredded cheeses and continue to stir until it is all melty and fabulous.
Pour this into a baking dish, 9x13, and cover with the Parmesan cheese. Cover with foil and bake for 35-45 minutes, until it's all golden and bubbly. Enjoy!
*for an easy cheat that is still tasty, but not quite as good, skip all the fancy cheeses and just throw in a big bag of pre-shredded cheese blend from the grocery store.
Paul's Favorite Jambalaya
I make this at least a couple times a month for Paul. It makes a huge batch and he eats it, 3 meals a day, until it's gone.
6 Tbl olive oil, divided
salt & pepper
1 lb smoked sausage, diced - I use a smoked turkey sausage
4 stalks celery, diced
1 red pepper, diced
2 green peppers, diced
1 onion, diced (this is how I trick Paul into eating vegetables...)
5 cloves garlic, minced fine
2-3 boneless, skinless chicken breasts cut into small cubes
1 large can diced tomatoes
1 quart chicken stock (I really like the Wolfgang Puck stock, others don't seem as flavorful)
2 cups white rice, uncooked
1 Tbl ground cumin
1 Tbl ground corriander
1 tsp cayenne pepper (more if you like it hot)
Heat 4 Tbl of the oilve oil in a large pot. Add the diced sausage and cook it until it's browned. Using a slotted spoon, remove the sausage, leaving all the oil.
Add all of the vegetables, season with salt & pepper. Cook over medium heat until the veggies are softened, about 25 minutes. Using a slotted spoon, remove all the veggies.
Put the rest of the oilve oil in the pot and get it really hot. Season the chicken with salt and pepper and throw it into the hot oil. Stir constantly until the chicken is cooked.
Add the can of diced tomatoes, in their juice, into the pot with the chicken. Add the stock and all the spices, stir well. Add back in the sausage and veggies and bring to a boil.
Stir in the uncooked rice and reduce to a simmer. Cover and let simmer. Stir every 5-7 minutes until all the liquid is absorbed and the rice is tender. Turn off the heat and let it sit for 10 minutes before serving. Eat for a week!
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