Baby Mac'N'Cheese

This is the best Mac'N'Cheese for any baby 8 months and older!


2 T Butter
2T Cheddar Cheese
1/2 Cups Cottage Cheese
1/2 Cup small pasta

Please watch video on how to make : )

French Onion Soup

• 6 large red or yellow onions, peeled and thinly sliced.
• 4 T butter
• 1/4 teaspoon of sugar
• 2 cloves garlic, minced
• 8 cups of beef stock
• 1 bay leaf
• 1/4 teaspoon of dry thyme
• Salt and pepper
• 8 slices of toasted French bread
• 1 1/2 cups of grated Swiss Gruyere with a little grated Parmesan cheese

1 In a large saucepan, sauté the onions in the butter on medium high heat until well browned, but not burned, about 30-40 minutes (or longer). Add the sugar about 10 minutes into the process to help with the carmelization.
2 Add garlic and sauté for 1 minute. Add the stock, bay leaf, and thyme. Cover partially and simmer until the flavors are well blended, about 30 minutes. Season to taste with salt and pepper. Discard the bay leaf.
3 To serve you can either use individual oven-proof soup bowls or one large casserole dish. Ladle the soup into the bowls or casserole dish. Cover with the toast and sprinkle with cheese. Put into the broiler for 10 minutes at 350 degrees F, or until the cheese bubbles and is slightly browned. Serve immediately.

A MUST TRY ON GRILLED STEAK!

 

 

 

Chimichurri Recipe

Ingredients

• 1 1/2 cups firmly packed fresh flat-leaf parsley, just use leafs
• 4 garlic cloves
• 4 Tbsps fresh oregano leaves
• 1/2 cup olive oil
• 2 Tbsp red or white wine vinegar
• 1 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon red pepper flakes

Method

1 Place parsley, fresh oregano, and garlic in food processor or blender pulse a few times drizzle in the olive oil place in bowl.
2 Stir in the vinegar, salt, pepper, and red pepper flakes. Adjust seasonings.
Serve immediately or refrigerate. If chilled, return to room temperature before serving. Can keep for a day or two.


** On a side note I sauteed some onions also to go on top, and we had a loaf of crusty French bread on the side made a wonderful dinner : )

POTATO SOUP

On a rainy day this is  a wonderful soup to make.

10 MEDIUM-SIZED POTATOES PEELED AND CUBED

3 MEDIUM ONIONS FINLEY CHOPPED

4 CUPS CHICKEN STOCK

1 T SALT

5 CLOVES GARLIC CHOPPED

3 CUPS MILK

1 CUP HEAVY CREAM

2 T DRIED THYME

1 T CHYANNE PEPPER

SALT AND PEPPER TO TASTE

12 SLICES BACON

2 CUP SHREDDED CHEDDAR CHEESE

2 CUP SLICED SCALLION

In a large soup pot place potatoes, onion, garlic and salt. Cover with chicken stock.

Bring to a boil and cook until fork tender. With a potato masher mash some of the potatoes but leave most of the whole.

Add in the milk, cream, thyme and cayenne pepper than taste add salt and pepper if needed.

Bring to a boil than turn heat down to low and simmer soup for 30 min.

Cut bacon in to small pieces and saute drain on paper towel.

Sever soup hot with bacon, scallions and cheese on top.

Butternut Squash Soup

2 BUTTERNUT SQUASHES
4 T BUTTER MELTED
1T CINNAMON
1 T NUTMEG
1/2 t. CAYENNE PEPPER
1 t SALT
1 t BLACK PEPPER
4 T BROWN SUGAR
2 CUPS CHICKEN BROTH
1 CUP HEAVY CREAM

FOR THE HEARTS
1/2 CUP SOUR CREAM
2 T MILK
1 T BROWN SUGAR



IN A SMALL BOWL MIX TOGETHER ALL SPICES ,SPLIT SQUASH IN HALF TAKE OUT SEEDS RUB WITH MELTED BUTTER SPRINKLE OVER SQUASH SAVE REST FOR LATER, PUT SQUASH IN OVEN AT 400 FOR 30 -40 MIN OR UNTIL SQUASH IS FORK TENDER LET COOL FOR AN HOUR PEEL OFF SKIN DISCARD ALL SKIN.  ADD SQUASH TO BLENDER AND SLOWLY ADD IN CHICKEN STOCK UNTIL SMOOTH TRANSFER TO POT AND ADD IN HEAVY CREAM  AND THE REST OF THE SPICE MIXTURE AND BRING TO A BOIL TURN DOWN TO LOW AND LET SIMMER FOR 20 MIN. FOR THE HEARS WHISK INGREDIENTS ALL TOGETHER PUT IN TO A SQUEEZE BOTTLE  ADD DROPS AROUND THE BOWL AND THAN RUN A TOOTH PICK THROUGH THE CENTER OF THE DOT : ) YOU MAY ALSO ADD GRATED NUTMEG AND GROUND BLACK PEPPER TO FINISH.

TARRAGON CHICKEN

FOR THE CHICKEN RUB

1T GARLIC POWDER

1T BLACK PEPPER

1T SEASON SALT

1T DRIED ITALIAN SEASONING

4 CHICKEN BREAST SKIN ON BONE IN

FOR THE SAUCE

1 STICK OF COLD BUTTER

3 EGG YOLKS

1T DRIED TARRAGON

1T APPLE CIDER VINEGAR

1T DRIED ONIONS

SEASON SALT AND PEPPER TO TASTE

For the sauce place egg yolk and vinegar, tarragon, dried onions and salt and pepper whisk together put over very low heat add in a T of cold butter at a time until the sauce thickens place sauce in a cold bowl and set aside. Place chicken in an oven safe dish and add the rub bake at 350*F for 30-35 minutes until the juices no longer run pink. Sever with white rice pour sauce over chicken and rice or sever sauce on the side.

Wendy's Asian Sliders

Made these amazing Asian Sliders for the game!

Wendy's Asian Sliders

2 pounds ground beef

2 Packages of  Onion soup Mix

4 T Soy Sauce

1 T Garlic Powder

1 T Ginger Powder

1 T Black Pepper

1 T Sriracha Sauce

Mix all ingredients together with beef, refrigerate for 4 hours. Form in to small patties and grill until medium.


Caramelized Onions

3 Yellow Onions

2 T Butter

4 T Soy Sauce

2 T Brown Sugar

Slice onions add butter to pan let melt add Onions and Soy and Brown Sugar cook on low until onions are a golden brown.  Makes the perfect topping for the sliders.


Wasabi Mayo

1 Cup Mayo

1 T Wasabi

3 T Soy Sauce

Mix all ingredients together keep refrigerated until use.


Sweet Chili Ketchup

1 Cup Ketchup

3 T Sweet Chili Sauce

1 T Soy Sauce

1/2 tsp  Sriracha Sauce

1 tsp Ground Ginger

Mix all ingredients together keep refrigerated until use.

 Put the Slider on a toasted buttered bun and top with Onions Mayo and Ketchup and a bit of Arugula and ENJOY : )

GAME DAY FOOD

OK so here are a few things to make for the big game : )

AVOCADO AND MANGO SALAD

1 AVOCADO

1 MANGO

½ RED ONION

1 CUCUMBER

1 HEAD OF ICE BERG LETTUCE

FOR THE DRESSING

½ CUP OF OLIVE OIL

¼ CUP RICE WINE VINEGAR

1 tsp FRESH GINGER

1 T SOY SAUCE

1 T HONEY

SALT AND PEPPER TO TASTE

Mix everything together for the dressing and set aside.

Wash lettuce and cut up the avocado, mango, onion and cucumber.

Tear up the lettuce and add the remaining ingredients in a bowl.

Add the dressing and toss the salad all together serve right away.

CRAB CHEESE DIP

12 OZ PKG OF CREAM CHEESE SOFTENED

2 T WORCESTERSHIRE SAUCE

1 T LEMON JUICE

2 T MAYO

2 HARD BOILED EGGS COPPED

1 SMALL GRATED ONION

2 CANS OF CRAB MEAT

1 T CHOPPED PARSLEY

Mix all ingredients together and then chill in fridge for at least 4 hours serve with your favorite crackers. 

PARTY PARTY WING

5 LBS. CHICKEN WINGS

2 CUPS SOY SAUCE

1 ½ CUPS WARM WATER

½ CUP VEGETABLE OIL

1 CUP PINEAPPLE JUICE

½ CUP BROWN SUGAR

2 T FRESH GINGER MINCED

2 T FRESH GARLIC MINCED

1 T BLACK PEPPER

1 T SRIRACHA

Bake in a 350 degree oven for 30 min than turn wings and cook for another 30 min.

SPICY ARTICHOKE DIP

2  14 OZ CANNED ARTICHOKE HEARTS DRAINED AND CHOPPED

1 PKG CREAM CHEESE SOFTENED

½ CUP MAYO

2 CUP S SHREDDED MILD CHEDDAR CHEESE SAVE 1 CUP FOR THE TOP

4 CLOVES GARLIC CRUSHED

1T CRUSHED RED PEPPER

1T DRIED ITALIAN SEASONING

5 TO 10 DROPS HOT SAUCE

SALT AND PEPPER TO TASTE

Cut up artichokes and put in large bowl and the rest of ingredients except for the 1 cup of cheddar cheese. Place in a greased oven safe baking dish top with cheese bake at 400*F for 25-30 min until golden brown. Serve with your favorite crackers.