MAC N CHEESE

• 3-1/2 cups uncooked pasta
• 1/4 cup butter, cubed
• 1/4 cup all-purpose flour
• 2-1/2 cups milk
• 1/4 teaspoon pepper
• 2 cups shredded white cheddar cheese
• 4 slices white American cheese, chopped
• 1/4 cup grated Parmesan cheese

Cook the pasta according to the package directions.

When the noodles are al dente, drain and set them aside. Don’t worry about rinsing the noodles—leaving the starchy residue will help the creamy cheese sauce adhere to them later.

In a large saucepan, melt the butter over low heat. Cut it into cubes beforehand to help it melt evenly.

Make a roux with the flour and butter. When combined, add in the milk and pepper. Bring it to a boil, and then cook and stir it continuously for 2 minutes or until it’s thickened.

Next, add the shredded white cheddar, white American cheese and the Parmesan to the saucepan. Stir until the cheese is fully melted and has melded with the cream sauce.

Finally, stir the cooked pasta into the cheese sauce. Make sure that all of the noodles are coated.

Serve! 

Lemon Herb Roasted Chicken

• 1 (3½- to 4-pound) chicken
• 4 lemons, cut in half
• 1 sprig each rosemary, thyme, oregano and parsley
• 2 teaspoons salt, divided
• 2 teaspoons pepper, divided
• 6 tablespoons olive oil, divided
• ½ cup chopped mixed herbs
• 8 shallots, peeled
• 16 baby parsnips, peeled

Preheat oven to 450°F. 

Rinse the chicken well and pat dry. 

Squeeze the juice from 2 lemon halves into the chicken cavity, and put the two halves in as well. Add the herb sprigs and 1 teaspoon each salt and pepper. 

Loosely tie the legs together with kitchen twine and tuck the wings under the chicken. Rub 3 tablespoons olive oil over the chicken to coat, then sprinkle with the chopped herbs and 1 teaspoon each salt and pepper. 

Coat the bottom of the braiser with the remaining olive oil. Place the chicken in the braiser and surround it with the shallots, parsnips and remaining lemon halves. 

Roast in the oven at 450°F for 15 minutes. Lower heat to 350°F and roast 45 minutes more, or until chicken is cooked through. Serve surrounded by the vegetables and lemons. 

Tequila Lime Chicken Skewers

• ¼ cup extra-virgin olive oil
• ½ cup tequila
• 2 fresh limes, juiced and zested 
• 1 jalapeño chile, finely chopped
• 1 teaspoon paprika
• 2 teaspoons kosher salt
• 6 ounces skinless chicken breast, cubed



• 1/8 teaspoon kosher salt
• 2 cups cilantro leaves
• 2 cups ice water
• ¼ cup tequila
• 1 teaspoon garlic, minced
• ½ cup canola oil, plus 2 tablespoons for grilling
• Freshly ground black pepper

If using bamboo skewers, soak in water for at least 1 hour before using. 

Marinade: In a large mixing bowl, combine the olive oil, tequila, lime juice and zest, chile, paprika, salt and chicken. Thoroughly mix the chicken in the marinade, cover and marinate in the refrigerator for 30 minutes. 

Sauce: While the chicken is marinating, prepare the cilantro sauce. Place a saucepan filled with water on the stove to boil. When the water is just starting to rapidly boil, add the salt and blanch the cilantro leaves for 10 seconds and set the color. Immediately remove from the hot water and plunge in the ice water to stop the cooking process. Drain leaves and pat dry. Place the blanched cilantro in a blender with the tequila and garlic. Pulse to combine and, with the motor still running, slowly add the canola oil, processing until the mixture is thick and bright green. Taste and adjust the seasoning with salt and pepper. 

Thread the marinated chicken onto the skewers. When threading the chicken, keep a little space between each piece; this will allow for quicker, more even cooking.  

Heat a large grill pan over medium heat and brush the pan with a thin coating of canola oil using a silicone pastry brush. Place skewers on grill and cook, turning frequently, until chicken is cooked through, about 7 to 9 minutes. 

Chicken Divan

 

• 1/4 cup plus 1 tablespoon butter, divided 
• 1/4 cup all-purpose flour
• 1-1/2 cups half-and-half cream
• 1/2 cup cooking sherry or water
• 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
• 2 packages (10 ounces each) frozen cut or chopped broccoli, thawed
• 1 cup cooked rice
• 3 to 4 cups cubed cooked chicken
• 2 cups shredded cheddar cheese
• 1 cup soft bread crumbs
• In a small saucepan, melt 1/4 cup butter. Add flour, stirring until blended. Stir in the cream and cooking sherry or water; cook and stir until thickened and bubbly. Cook and stir 2 more minutes. Blend in soup until smooth; remove from the heat and set aside. 
• Place broccoli in an ungreased 13x9-in. baking dish. Cover with rice and then half of the sauce. Top with chicken. Stir shredded cheese into remaining sauce; pour over the chicken. 
• Melt the remaining butter and toss with bread crumbs. Sprinkle over the casserole. Bake, uncovered, at 350° for 35-45 minutes or until heated through.

Cinnamon Sweet Potato Muffins

 

• 2 cups self-rising flour
• 2 cups sugar
• 2 teaspoons ground cinnamon
• 1 large egg, room temperature
• 2 cups cold mashed sweet potatoes (without added butter or milk)
• 1 cup canola oil
• GLAZE:
• 1 cup confectioners' sugar
• 2 tablespoons plus 1-1/2 teaspoons 2% milk
• 1-1/2 teaspoons butter, melted
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• Preheat oven to 375°. In a small bowl, combine flour, sugar and cinnamon. In another bowl, whisk egg, sweet potatoes and oil. Stir into dry ingredients just until moistened.
• Fill greased muffin cups or muffin liners two-thirds full. Bake until a toothpick inserted in muffin comes out clean, 15-18 minutes. Cool 5 minutes before removing from pans to wire racks. 
• In a small bowl, combine glaze ingredients; drizzle over warm muffins

RUGELACH

SHORTBREAD

No Bake Peanut Butter Bars

TOFFEE COOKIES

CREPES

Ingredients

• 4 large eggs, at room temperature
• 1 cup (8 ounces) whole milk, at room temperature
• 1 tablespoon unsalted butter, melted and cooled slightly, plus more for crêpe pan
• 1 cup (4 ounces) unbleached all-purpose flour
• 1 teaspoon sea salt

Procedure

Crêpe batter is simple and easy to put together, making it a great dinner or dessert solution. After blending the batter, cover and let it sit for at least 30 minutes to allow the flour to fully absorb the liquid. Crêpe batter can be easily flavored with spices, citrus, and fresh herbs to create almost endless flavor combinations. 

To a medium bowl, add eggs, milk, and butter; whisk until well blended. To a separate large mixing bowl, add flour and salt and whisk until well blended. Pour egg mixture into flour mixture and whisk to form a smooth batter with no lumps. Set batter aside for 30 minutes to 2 hours. If using batter the next day, cover and refrigerate. 

Heat a crêpe pan or 8-inch nonstick skillet over medium-high heat. Brush bottom of pan with a thin layer of melted butter. Using a ladle, pour just enough batter to cover the bottom of the pan, tipping it to coat evenly. Place pan back on heat and cook until batter is set, 2 to 3 minutes. Flip the crêpe with tongs or a fish spatula and cook another 30 seconds to 1 minute. If pan begins to smoke, remove from heat briefly and reduce heat. Transfer cooked crêpe to a plate and continue with the rest of the batter, brushing the pan with more butter as needed and stacking finished crêpes on top of each other. 

Crêpes can be filled and served immediately, or cooled, wrapped in plastic, and refrigerated or frozen

I love dessert crepes, but my favorite are chicken crepes for dinner. So yummy. 

BISCUIT ♥️

A true favorite of mine!

POP OVERS

 

PARMESAN-HERB POPOVERS

By The Art & Soul of Baking: Reprinted with permission of Andrews McMeel Publishing, recipes by Cindy Mushet, photography by Maren Caruso

Images

Serves

Makes 12 popovers

Ingredients

• 1-¼ cup (10 ounces) whole milk
• 2 large eggs
• 1 cup (5 ounces) all-purpose flour
• ½ teaspoon kosher salt
• ½ cup (2 ounces) freshly grated Parmesan cheese
• 1 teaspoon finely chopped fresh thyme
• 4 tablespoons (2 ounces) unsalted butter, cut into 12 equal pieces

Procedure

Popovers are culinary sleight of hand. Their simple ingredients and mixing method belie the great heights to which they rise during baking, puffing up like crispy brown balloons. All of the ingredients may be measured in advance, but do not combine them until you are ready to bake the popovers. A popover pan is designed to optimize that rise, with tall narrow cups that force the batter upward. You can bake popovers in a regular muffin pan although they don’t rise as high and they develop a rounded depression at the bottom that, when turned upside down, is the perfect spot for some gravy. Popovers do not hold or store well, so plan on enjoying them when they are fresh from the oven. If they have cooled, reheat them briefly in a 350°F oven for 5 to 10 minutes, until warm. 

Preheat the oven to 450°F and position a rack in the center. Once the oven is fully heated, heat the popover pan in the oven for 7 minutes. In the medium bowl, whisk together the milk, eggs, flour and salt until well blended. Add the Parmesan cheese and thyme and blend well. 

Use a spatula to scrape the batter into a measuring cup. Remove the pan from the oven and close the oven door. Drop one piece of butter into each hole of the popover pan. Divide the batter evenly among the prepared cups. 

Return the pan to the oven and bake for 15 minutes. Turn the oven down to 400°F and continue to bake for 10 minutes longer, until the popovers are puffed and deep golden brown. Cool the pan on a rack for a couple of minutes. Remove popovers from the pan with a spoon or small offset spatula and serve hot.