Recipe from Food Network

We love macaroni and cheese, and it’s even better when I can make it a meal. 🙂  J and I both enjoyed this recipe.

I did make a couple of changes.  I took out the beer and I actually used rotisserie chicken from the weekend.  It made the whole cooking process go a bit quicker.

3/4 lb applewood smoked bacon
1 lb cooked shredd or diced chicken
1 lb dry macaroni
1/2 c unsalted butter, 2 T butter
1 T minced garlic
1/3 c AP flour
3 c whole milk
3/4 t salt and pepper
3 c grated white cheddar
3 c grated mozzarella
1/2 c crumbled bleu cheese
2/3 c hot sauce
1 c Panko

Preheat oven to 400.  Coat bottom and sides of 9×13 baking dish with butter or oil.

Cook bacon until crisp. Allow to cool slightly and then chop and set aside.

Cook macaroni according to package directions.  Drain and set aside.

In a large saucepan over medium heat, melt 1/2 c butter, then whisk in garlic until golden.  Whisk in 1/3 c flour and cook until golden, whisking constantly, about 1 minute.  Whisk in 3 c milk, salt and pepper and bring to a boil.

Add 2 c each of cheddar and mozzarella, and stir until melted.

Stir the cheese sauce, bleu cheese and bacon into the macaroni until well combined, then pour into the prepared baking dish.

Spread the chicken over the macaroni, then drizzle with hot sauce. Sprinkle remaining cheese over the chicken and then sprinkle on the Panko.  Melt remaining 2 T butter and drizzle over the Panko.

Bake about 25-30 minutes until golden and bubbly.


Recipe from Cooking Light

J recently mentioned to me that I’ve been making a lot of soups lately, especially on Sundays. I can’t help it!  Soup is such a great winter meal.  It’s a comfort food and it makes great leftovers! 

This soup was so simple to make, and it was great paired up with Havarti grilled cheese sandwiches. 🙂

1 t olive oil
1 t minced garlic
1 c chopped celery
1 c minced onion
1 t crushed red pepper
3/4 lb shredded or diced cooked chicken
1 28 ou can diced tomatoes, undrained
1 1/2 (14 ou can) chicken broth
1/2 c crumbled Gorgonzola cheese

Heat olive oil over medium-high heat in a large skillet and then add the celery, onion, garlic and pepper and saute for about 6 minutes, or until heated through.

Mix in the tomatoes and broth and bring to a simmer for about 8 minutes.  Sprinkle each serving with about 2 ou of cheese.

Recipe from Cookin’ Canuck

Wow, do I have a lot to catch up on!?!  I have been such a lazy blogger lately.  I need to get better about this ASAP!

First, I have to say that Jeremy made this meal.  I was actually sick during the first week of January, so he volunteered to do the cooking.  Then, that Wednesday the 5th was my birthday, so he cooked that night, and then decided to finish out the week! 

I was impressed!  I’d never seen him cook more than bacon and eggs, pasta or the occasional meat on the grill.  But he did a great job! 🙂

I really liked this meal. I’ve recently discovered smoked paprika and I absolutely love it! 

We had some fresh broccoli in the refrigerator that I wanted to use up before it went bad, so I had Jeremy add it to this dish.

1/2 t and 1/4 t salt
1 T smoked paprika
2 T olive oil
1 t dried thyme
1/2 t pepper
4 skinless, bone-in chicken thighs
1 lb red-skinned potatoes, sliced thin
1 red bell pepper, diced
1 shallot, minced
2 cloves garlic, minced
1 head broccoli, cut into bite-sized pieces
1/2 c chicken broth

In a small bowl, combine 1/2 t salt, paprika, 1 T olive oil, pepper, and thyme.  Rub onto chicken thighs.

In a large bowl, combine 1/4 t salt, potatoes, pepper, shallot, garlic and 1 T olive oil.

Heat a large skillet over medium-high heat. Add potato mixture and cook for about 5 minutes, stirring occasionally.  Add chicken broth, cover and simmer about 5 minutes.

Uncover and nestle the chicken into the potato mixture.  Cover and cook about 20 minutes (it took closer to 35-40 for ours to completely cook through).  About halfway through cooking, add the broccoli to the mixture.

Recipe from elly says opa!

We loved this dish.  This is the first time I’ve used smoked paprika, and I can definitely taste the difference.  I loved the smoky quality it gave.  I would absolutely make this again.

I served it over egg noodles.

3-4 boneless, skinless chicken thighs
1/2 c flour, for dredging
1 T olive oil
1 small onion, diced
1 clove garlic, minced
1/2 c diced bell pepper
1 bay leaf
1 ou white wine
1 c chicken broth
1/2 c crushed tomatoes
1/2 T smoked paprika
1/4 c sour cream
1 scallion, sliced
Salt and pepper, to taste
Egg noodles, cooked

Season chicken with salt and pepper and lightly dredge in flour.  Heat the olive oil over medium heat. Once hot, add chicken to the saute pan and brown on all sides. Remove and set aside.

Add onion, bell pepper, bay and garlic, sauteing until tender.  Deglaze with wine, scraping off the browned bits and cook wine off. Add chicken broth, tomatoes, paprika, salt and pepper and bring to a boil.

Meanwhile, cut chicken into bite-sized pieces, then add to boiling sauce (as well as any accumulated juices). Cover and simmer for 30 minutes, then remove lid and simmer for an additional 10 minutes to thicken sauce. Remove from heat and whisk in the sour cream.  Adjust seasoning, if necessary, then serve over egg noodles and garnish with scallions.

Recipe from Joelen’s Culinary Adventures

J loves scampi, and we are both big fans of garlic.  This recipe seemed pretty easy, and it came together in under 25 minutes.  We both thought it was really good, though I overdid it on the noodles.  I always do – I have a horrible eye for knowing how many to make.

3 T butter
2 T olive oil
5 garlic cloves, minced
2 large boneless, skinless chicken breasts, cut into bite-sized pieces
1 t garlic powder
1 t onion powder
Salt & pepper to taste
1/2 c white wine
2 T lemon juice
1 1/2 t Italian seasoning
1 T fresh parsley, minced
3 medium bell peppers (red, green, yellow), seeded and sliced thin
1 medium red onion, sliced

In a large skillet, heat butter and olive oil over medium high heat until butter is melted.  Add garlic and saute until fragrant.  Add the chicken along with garlic powder, onion powder, salt and pepper and brown on all sides.

Deglaze by adding wine, lemon juice, Italian seasoning and parsley to the skillet, stirring to pick up any browned bits on the bottom of the skillet.  Lower the heat and allow the chicken to simmer about 10 minutes.

Add peppers and onions and cook until tender – 7-10 minutes.  Serve over pasta, rice or potatoes.

Recipe from Cooking Light

This was extremely good and so easy to throw together.  The chicken was cooked in advance over the weekend, making the most difficult part was chopping up the green onions.

I added in some red pepper flakes because both J and I like just a little bit of spice.

1 T butter
6 green onions, chopped and divided into white and green parts
2 T AP flour
2 c cooked chicken, shredded or chopped
1/4 t salt
1/4 t pepper
1/2 t red pepper flakes
20 ou frozen corn kernels, thawed and divided
14 ou chicken broth
2 c milk
1/2 c shredded cheddar

Melt butter in Dutch oven and then add the white portions of the onion to the pan and saute about 2 minutes.  Whisk in the flour and continue to whisk for about 1 minute. 

Stir in the chicken, salt, pepper, 10 ou corn and broth. Bring to a boil and then simmer for 5 minutes.

While that simmers, add the remaining 10 ou corn and the milk to your blender, and process until smooth.  Add milk mixture to the pan and cook until heated through.  Serve sprinkled with green onion pieces and cheese.

Recipe from Delish

This quick recipe was made even quicker by using some rotisserie chicken that I had cooked over the weekend. If you don’t like ginger, you probably won’t like this soup.  But J and I really enjoyed it.

1 T sesame oil (or canola)
1 lb pre-cooked shredded or chopped chicken
2-inch piece fresh ginger, peeled and minced
4 cloves garlic, thinly sliced
1/2 c dry sherry
1 can (14 ou) chicken broth
1 1/2 c water
2 T soy sauce
1 t sriracha
1 bunch mustard greens, chopped

Heat oil in Dutch oven over medium-high heat.  Add garlic and ginger and cook until fragrant, about 1 minute.  Add sherry and cook until mostly evaporated, 2-3 minutes. 

Add broth and water and bring to a boil.  Boil for 5 minutes then stir in soy sauce, sriracha and mustard greens.  Cook about 3 minutes, until greens are tender, then add in your chicken and cook until heated through.