Southwest Mac and Cheese

I am going to post this recipe without a pic then add the pic later. My camera battery is charging. I created this recipe out of my head which I do a lot except I measured and wrote everything down just for the blog:)
This recipe is loosely based on Famous Davies jalapeno and corn mac and cheese. I also used everything I had on hand and I think it came out pretty good in fact I was so anxious to eat it I didn't let it thicken up as much as it should of so when you see the pic that is why it is still a little runny and not super thick it just need to cook for a little longer.
This makes a bunch but it heats up really well which is good since I will be eating it all myself.
I also tried to add some healthy stuff so I didn't have to feel quite as guilty with all the cheese.


Southwest Mac and Cheese

1 stick butter
8T flour
2 c milk
2c chicken stock (low sodium) I used homemade
2 8 oz blocks sharp cheese shredded about 5cs
1 pkg cream cheese
2 c corn more or less is okay I used 3 fresh ears
1/2 t sea salt (if using regular lesson than by half then adjust for your taste after added cheese)
1/4 t black pepper
1/4 t onion powder
1/2 t paprika
1/2 t dried mustard
1/4t cayenne pepper
3 dashes hot sauce (adjust both hot sauce and cayenne pepper to your degree of tolerance, I used twice this in the end and for me it was just right not to hot but I like things hot!)
1 box of short noodles of your choice. I used a whole wheat type to make it healthier and it was what I had in my pantry.

Start by cooking pasta just shy of being done. I personally like my noodles soft.

In a separate pot melt butter once melted whisk in flour. Let cook for about 2 mins then slowly add the milk and chicken stock whisking as you go. The slower you add the liquids and let thicken before adding more will lesson the time to thicken up. If you get impatient it will actually take longer to thicken the sauce. While sauce is thickening add spices. Once well thickened add cream cheese and let melt then stir in shredded cheese and corn once melted add the pasta and stir and allow to finish thickening to your likeness.

If I were to serve to guests or want it to be pretty I would transfer to a baking dish then in a small bowl mix 1/2 shredded cheese, 1/2 c bread crumbs, 1/8 t paprika and sprinkle on top then broil until golden.

Pablano Pepper adn Spinach Enchiladas

Okay So I know these are bright green but they are oh so yummy. Both Donny and my mom approved. This recipe Idea came from that same PBS cooking special. I just watched the guy cook it then made my own:)

2 Large pablano peppers (these are a mild semi sweet pepper that are a dark green and longer than a bell pepper)

1 stick butter 8 T
8 T flour
4 cups milk (may need a little more or less)
4 cups chicken stock (may need a little more or less)
3 chicken breasts cooked and shredded
2 cups fresh spinach
1 c shredded Monterrey jack cheese
corn tortillas about 24
salt and pepper


You will need to prepare your chicken or use a rotisserie chicken or leftover chicken. I boiled mine in water with a few carrots and leeks that I had lying around and made my own chicken stock to use

take your pablano peppers and roast them by spreading a little oil on them and putting them under your broiler. You can also do this on your stove top or grill an open flame works the best but do what you have to do! You will want to rotate them as needed. The idea is to turn them black:) You will want to start this about an hour before you want to make dinner. It does not take long to actually blacken them but they need to rest.

After they are blackened put them on the counter with a towel over them or in a paper bag. Once cooled the skin will peel right off and also take the the stem and seeds out then roughly chop the peppers.

You will make a basic white sauce. Take the butter and melt it over medium heat. When melted whisk in flour and a dash or salt and pepper. Let cook for about 2 mins. Slowly add the milk and chicken stock (a basic white sauce uses all milk the chicken stock lightens it up but you can use a different ratio just use at least half milk.) For the sauce to work the best and take the least amount of time add about a cup at a time and whisk whisk whisk. As soon as it is thick add more liquid. If you add all the liquid at one time you are more likely to get clumps and it takes forever to thicken.

Once your white sauce is made put your spinach and peppers into a blender with a cup or two of your white sauce and blend as smooth as possible. Don't be afraid this is yummy and easy. Add this to the rest of your white sauce and mix together. Tip on the blended there will be steam so take the little top off and cover either with your hand or a towel to prevent messes.

Take your corn tortillas and spray them with cooking spray and put in a hot 350 oven until warm. take your shredded chicken and add in some of your sauce just to moisten. Take a large casserole dish a put just enough sauce on the bottom to coat so the enchiladas don't stick. Then take the warm tortillas and place about 2 tablespoons of chicken in the center and roll up and place seam side down in the casserole. Continue until dish is full. Completely cover with sauce then spread the cheese over the top. Bake at 350 until hot all through about 20 mins. Serve with sour cream.

Gourmet Grilled Cheese

okay I saw the idea for this on a cooking special on PBS one night.


I used homemade wheat bread
mixture of shredded cheeses
Leeks
green onions
chives
garlic

You can use any bread you like the more gourmet the bread the more gourmet the sandwhich:) If you use plain white bread cut the edges off.
The original recipe used a variety of 6 different onion and she did not cook hers first.

I used leeks that I cleaned very well and cut small then sauted in olive oil with the garlic. I then added the green onions and chives raw.
I added my mixture of shredded cheeses( i would recommend hand shredding not store bought for the melting ability) to a couple spoon fulls of onion mixture onto bread that had buttered sides. Then cook as you would any grilled cheese.

Open-Faced sandwiches with Ricotta, Spinach, and a Fried Egg

I know you may think this looks a little weird. I did too but at the same time interesting and I wanted to try it. Pardon my funny looking eggs. I have been trying a couple different ways of cooking eggs.
This recipe came from the May 2010 issue of Cooking Light Magazine

4 (2 oz) slices whole wheat country bread
Cooking Spray
2 cups Spinach ( the mag called for arugula)
1 T extra-virgin olive oil, divided
1 1/2 t fresh lemon juice
1/2 t salt, divided
1/2 t freshly ground black pepper, divided
4 large eggs
3/4 c part skim ricotta cheese
1/4 c grated fresh parmigiano-reggiano cheese (i used parmesan)
1 t fresh thyme ( I sometimes used dried)

1. Preheat Broiler
2. Coat both sides of bread with cooking spray. Broil 2 minutes on each side or until lightly toasted.
3. combine spinach, 2 t oil, juice, 1/8 t salt, and 1/4 t pepper, toss gently.
4. Heat remaining 1 t oil in a large skillet over medium heat. Crack eggs into pan; cook 2 mins. Cover and cook an additional 2 minutes or until whites are set. Remove from heat.
5.Combine 1/4 t salt, ricotta, Parmesan, and thyme; spread over bread slices. Divide salad and eggs evenly over bread. Sprinkle with remaining salt and pepper.