Archive for November, 2009

Macaroni & Chili

Posted on November 15, 2009. Filed under: Uncategorized |

• 2 teaspoons olive oil
• 2 medium onions, cut into small dice (about 3 cups)
• 2 jalapeños, stemmed and minced (optional)
• 2 to 3 teaspoons salt, plus more for the pasta water
• 2 pounds extra-lean ground beef
• 5 tablespoons Mexican chili powder
• 1 tablespoon dried Mexican oregano
• 2 tablespoons minced garlic
• One 28-ounce can whole plum tomatoes, broken with your hands, with juices
• Two 15-ounce cans kidney beans, drained
• 1/2 cup water
• 1 pound elbow macaroni
• 1 pound medium sharp cheddar cheese
• Sour cream, for serving (optional)
• Cooking Directions
Prep time: 10 minutes
Cook time: 40 minutes
Inactive time: 5 minutes
Total: 55 minutes
1. Heat the olive oil in a 6-quart soup pot over medium-high heat. Add the onions, jalapeños (if desired), and 2 teaspoons of the salt. Cook until the onions are soft, 2 minutes. Add the ground beef, chili powder, oregano, and garlic, and cook, breaking up any clumps of meat with a spoon, for 5 minutes. Add the tomatoes and their juices, beans, and water. Stir, and bring the chili to a boil. Then reduce the heat to a simmer and cook until thickened to chili consistency, about 20 minutes. Taste, and add 1 more teaspoon salt if needed.
2. While the chili is simmering, preheat the oven to 400°F.
3. Place a 9 × 13½-inch or other 3-quart baking dish on a baking sheet. Bring a pot of salted water to a boil, add the macaroni, and cook until just tender, 6 minutes. Drain in a colander, rinse under cool running water, and set aside. Grate the cheddar cheese and set it aside.
4. Once the chili has finished cooking, fold in the cooked macaroni and one- third of the cheddar. Transfer the chili- mac mixture to the baking dish and top with the remaining cheese. Bake until the chili is heated through and the cheese has melted, about 10 minutes.
5. Remove from the oven and let cool for 5 minutes before serving. Garnish each portion with a dollop of sour cream, if desired.
Recipe courtesy Emeril Lagasse, “Emeril 20-40-60” , HarperStudio Publishers, New York, 2009, courtesy Martha Stewart Living Omnimedia, Inc

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Slow cooker buffalo chicken sandwich

Posted on November 15, 2009. Filed under: Uncategorized |

4 skinless, boneless chicken breast halves
1 (17.5 fluid ounce) bottle buffalo wing sauce, divided
1/2 (1 ounce) package dry ranch salad dressing mix
2 tablespoons butter
6 hoagie rolls, split lengthwise
1. Place the chicken breasts into a slow cooker, and pour in 3/4 of the wing sauce and the ranch dressing mix. Cover, and cook on Low for 6 to 7 hours.
2. Once the chicken has cooked, add the butter, and shred the meat finely with two forks. Pile the meat onto the hoagie rolls, and splash with the remaining buffalo wing sauce to serve.

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Stovetop Mac & Cheese

Posted on November 15, 2009. Filed under: Uncategorized |

Fast and Easy Stovetop Macaroni and Cheese
Serves 4.


2 cups large elbow Macaroni, uncooked
2 cups low fat Milk
if needed, additional 1/4 cup milk for final cooking
1/2 tablespoon Butter
1/2 teaspoon Dijon mustard
1 teaspoon kosher salt
1/4 tsp nutmeg
1/4 tsp turmeric
black pepper to taste
1/2 cup frozen peas
1 cup Grated Cheese (I used cheddar, parmesan and gruyere)
1 small can tuna fish


1) In medium sauce pan, add milk, raw elbow macaroni, butter, mustard,
salt, nutmeg, turmeric and pepper.

2) On medium heat, slowly bring milk/macaroni mixture to a simmer,
stirring the macaroni frequently as it comes up to a simmer. This will
separate macaroni and keep them from sticking together. DO NOT
LEAVE THE STOVE! The milk mixture will come to a boil very quickly
and leaving it unattended will leave a big mess on your stove stop.

3) Once mixture comes to a simmer, immediately turn down heat to
LOW. Macaroni will slowly cook in the milk. Having your heat too high
will evaporate the milk too quickly!

4) Continue to stir the mixture frequently so that macaroni will cook
evenly and absorb milk evenly. If you don’t stir your mixture frequently,
you will get a big clump of macaroni in the end! Stir, stir stir!

5) Cook for about 15 minutes or until milk has been fully absorbed. At
this point, stir in the peas. If macaroni is not cooked fully, add a little
more milk to mixture ( in small amounts) until macaroni is fully cooked.
This will take about another 5 minutes.

6) When milk has evaporated, stir in grated cheese of your choice. Stir
the cheese evenly into the macaroni.

7) Turn off heat. Place lid on top of pan and cover for about 5 minutes.
This rest period will allow macaroni to plump up and absorb any excess
milk. Drain the can of tuna and stir it into the macaroni. Take a final
taste and add additional salt and pepper to taste.

8) Before serving, stir one final time to mix everything together. Serve


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