Mac n' Cheese with Cauliflower

Mac n’ Cheese with Cauliflower

(4 servings)

Ingredients:

2 lb. head Fresh Cauliflower, halved and trimmed of leaves
2 tbsp. Kosher Salt
3 tbsp. Extra Virgin Olive Oil
1 medium clove Fresh Garlic, smashed and peeled
½ tsp. Red Pepper Flakes
8 oz. Pasta (see note)
1½ oz. Pecorino Romano Cheese, grated
1½ oz. Provolone Cheese, grated

Directions:

In a large pot, bring 4-quarts water to a boil.  Add 2 tbsp. salt and the 2 halves of cauliflower.  Cook for 5 minutes starting the timer when you put the cauliflower in the water.  Using tongs, transfer the cauliflower to a large cutting board and let cool.  Reserve pot and water.  Once cooled, chop florets and stems into pieces slightly smaller than the pasta you are using discording the core.  You should have about 4 cups.  In a 12-inch nonstick skillet over medium heat, warm oil and then add garlic to pan.  Cook until golden and then discard the garlic.  Now add the cauliflower, pepper flakes and ½ tsp. salt to skillet.  Increase heat to medium-high and cook, stirring occasionally until cauliflower is well browned.  Meanwhile, having returned water to a boil, cook pasta for 5 minutes, stirring occasionally.  Reserve 2½ cups of the water and drain.  Add pasta and ¼ tsp. black pepper to skillet and then stir in 1 cup of water.  Continue cooking over medium-high heat for 3-5 minutes or until pasta is al dente.  If needed before getting there, add more water ¼ cup at a time.  Once al dente, stir in one more quarter cup of water.  Sprinkle on the pecorino, then stir until cheese is evenly distributed and melted.  Sprinkle on the provolone, then stir until pasta is glossy and lightly coated.  Remove from heat and add water by the tablespoon if too sticky and dry.  Continue until you have the consistency you wish.  Taste and season with salt and pepper.  Serve with more oil and cheese available to diners.

Notes:              Here the best pasta choices are campanelle, cavatappi or fusilli

Ideas for Future Efforts

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Baked Brie Individual Mac n' Cheese

Baked Brie Mac n’ Cheese

(6 servings)

Ingredients:

8 oz. Pasta (see note)
¼ cup Unsalted Butter
2 tbsp. All-Purpose Flour
1¾ cups Milk
3 oz. Brie Cheese, rind removed and chopped
5 oz. Gruyere Cheese, shredded
5 ½ oz. Asiago Cheese, shredded and divided
½ tsp. Salt
½ tsp. Black Pepper
¾ cup Seasoned Croutons, crushed
1 large Fresh Tomato, sliced in 6 slices

Directions:

Cook pasta according to directions but for one minute less than called for.  Set aside.  In a medium sauce pan, melt butter over medium-high heat.  Whisk in flour until smooth and cook one minute.  Slowly add milk while whisking again until smooth.  Cook until thickened and bubbly.  Cook one minute more before adding the Brie, Gruyere and ¾ cup of Asiago cheeses.  Add cheeses one at a time until melted.  Remove from heat and stir in salt and pepper.  Now toss with the cooked pasta.  Spoon mixture into 6 (8 oz.) oven-safe ramekins that have been buttered or sprayed.  Top evenly with remaining Asiago cheese, crushed croutons and tomato slices.  Place in a pre-heated 350-degree oven for 20 to 25 minutes or until bubbly and slightly browned on top.  Serve immediately.

Notes:              You can use any small or short pasta shape that meets your needs.  Large shell or macaroni work well here.

Ideas for Future Efforts

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A Little Different Mac n' Cheese

Fall is in full force with winter around the corner.  The number one comfort food at this time of year is “Mac n’ Cheese” of one variety or another.

This week I have a couple of interesting departures from the tradition recipe.  Starting with “Baked Brie Individual Mac n’ Cheese” on Wednesday.  That is followed up on Thursday with “Mac n’ Cheese with Cauliflower” for something a little more out there.

I do hope you try both of these recipes.  But, if not, at least think about ways to make your mac n’ cheese more exciting or different so those eating it don’t get bored.

There are probably hundreds of mac n’ cheese recipes out on the internet or in a cookbook you haven’t looked at in years.  Get creative!

Until next time, “Happy Cooking” and please help share this site with others.  Thanks.

Oven-Fried Chicken Tenders (GF)

Oven-Fried Chicken Tenders (GF)

(4 servings)

Ingredients:

3-5 tbsp. Melted Butter or Olive Oil
2 tsp. Garlic Powder
2 tsp. Onion Powder
1 tsp. Cajun Seasoning
1 tsp. Dried Oregano
4 tsp. Salt
1 tsp. White Pepper
1 tsp. Ground Paprika
2 cups Almond Meal
1 large Fresh Egg
½ cup Milk
1½ lb. Chicken Tenderloins

Directions:

Brush an oven grill pan or baking sheet lined with a grill rack with the butter or oil.  Set aside.  In a small bowl, combine all the seasoning except for the paprika.  Now divide the seasoning mixture in half.  Add the paprika to one half and toss the chicken in that mixture.  Set aside.  Take the remaining seasoning mixture and add it to the almond meal and mix well.  In a separate bowl, combine egg and milk beating to combine.  Taking one piece of chicken at a time, dip in egg mixture and then the seasoned flour to coat.  Transfer to a plate and repeat until done and let rest 10 minutes.  Now coat the chicken again in the seasoned flour mixture only and place on grill pan or rack.  When finished, drizzle remaining butter or oil over pieces of chicken.  Place in a pre-heated 400-degree oven for about 40 minutes or until thermometer reads 165-degrees in thickest portion of chicken.  Serve immediately with favorite dipping sauces.

Notes:              If using butter, re-melt remaining amount before drizzling over chicken.

Ideas for Future Efforts

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Pan-Seared Chicken with Creamy Mushrooms and Artichokes (GF)

Pan-Seared Chicken with Creamy Mushrooms and Artichokes (GF)

(2 servings)

Ingredients:

2 (4-6 oz.) Boneless Skinless Chicken Breasts
2 tbsp. Unsalted Butter
for dusting GF Flour
1 cup Portobello Mushrooms, sliced
1 cup Artichoke Hearts, drained and torn
1 oz. Brandy
½ cup Chicken Broth
½ cup Heavy Cream
to taste Salt and Pepper
1 tsp. Fresh Parsley, minced
½ tsp. Fresh Tarragon, minced

Directions:

In a large sauté pan over medium heat, melt butter.  Season breasts with salt and pepper.  Than dust with GF flour shaking off excess and add to the pan.  Sear on each side until fully cooked, about six minutes per side.  Next add mushrooms and artichokes to pan and continue sautéing about five more minutes.  Deglaze pan with the brandy scraping up any browned bits on the bottom of pan.  Add chicken broth and cream mixing to combine well and heat through.  Season with salt and pepper to taste and serve with pasta or rice.

Notes:              When deglazing a pan, remove from the heat before pouring in the alcohol.  This is to help keep the fire from lighting up the bottle too.

Ideas for Future Efforts

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Gluten-Free Chicken Dishes

This week I have a couple of “Gluten-Free” chicken dishes to share.  The first one is for a date night meal or some other special occasion.  It’s just for two but could be doubled easily.  It’s “Pan-Seared Chicken with Creamy Mushrooms and Artichokes (GF)” and it comes on Wednesday.

Thursday’s addition is a good family one.  “Oven-Fried Chicken Tenders (GF)” will be a big hit with the whole family and a little healthier too.

Both dishes can be made using gluten flour as well for those that don’t need to be GF.  Although I think the tenders will be mighty tasty using the almond flour

Enjoy trying these two recipes and “Happy Cooking” until next time.  Be sure to help spread the link to others.  Thanks.

Chili Rellenos with Hatch Green Chile

Chile Rellenos with Hatch Green Chile

(4 servings)

Ingredients:

4 large Fresh Chiles (see note)
12 oz. Beer (your choice)
1½ cups All-Purpose Flour, divided
1 tsp. Garlic Powder
1 tsp. Onion Powder
½ tsp. Salt
6 oz. block White Cheddar Cheese
8 toothpicks
1 ½ cups Shortening, Lard or Vegetable Oil
1 recipe Hatch Green Chile (see note)

Directions:

In a large bowl, pour half of the beer in with a half cup of flour.  Whisk until smooth.  Now add the garlic powder, onion powder and salt.  Blend in and then add remaining beer slowly as you whisk until smooth consistency.  Place the remaining flour on a large plate.  Take the cheese and cut into four equal strips.  Cut a slit in each roasted pepper and insert cheese.  Using the toothpicks, secure opening with two picks for each pepper.  One high and one low.  Heat oil in a medium sized skillet (cast iron if possible) over medium-high.  Doing one pepper at a time, dip into beer batter to cover and then on to flour on plate.  Carefully place in the oil and fry until golden brown on bottom side.  Turnover and continue frying on the other side until done.  Repeat process with remaining peppers.  Plate each finished chile relleno and top with Hatch Green Chile and serve.

Notes:              Try large Anaheim. Poblano or a
                         Hatch Chile Pepper.  Whatever 
                         you are able to find in your area.
                        They will need to be roasted and
                              skin removed for this recipe.

Notes:              The Hatch Green Chile recipe is under the “Odds N’ Ends” tab on Cabana Boy Cooks blog site

Ideas for Future Efforts

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