Macaroni And Cheese/Comfort Food

When I was a little girl my mom and I would come to Utah to visit extended family. We would often go to Walgreen's across from Temple Square and have lunch. They had the best Macaroni and Cheese I had ever tasted. I have craved this comfort food recently and have tried to find recipe that might come close, this one was similar.

Macaroni and Cheese

4 T. butter
1/2 c. flour
3 c. milk
4 c. elbow macaroni, cooked
4 c. Cheddar Cheese
1 . Parmesan Cheese
2 c. breadcrumbs
1. 4 c. butter



Melt butter in a saucepan and add flour to thicken (a roux). Gradually add the milk to the roux and thicken to a Bechamel sauce, slowly add the cheese to melt. Add the cooked and drained macaroni to the sauce and mix well pour into a 9 x 13 pan. Melt the remaining butter and mix with the breadcrumbs and cover the the top of the macaroni. Bake at 350 for 30 mins. or until bubbly.



This can be made or a "Rainy Day." Simply freeze and the reheat at 375 for 50-55 minutes until heated through.

Herbed Chicken

In an effort to use some of my fresh herbs I decided to experiment with them a little. I felt this one turned out pretty well.

I took the chicken out the night before to thaw and then made the marinade in the morning and placed in the fridge, turning it throughout the day.
Herb Chicken Marinade

1/2 c. honey

1 lime, juiced

1 t. salt

2 t. fresh Rosemary, chopped

1 t. fresh Thyme

1 clove garlic, minced

1/2 t. ground pepper

2 T. olive oil

Place all of the ingredients in a zippered bag and add 4 boneless, skinless, chicken breasts (pounded to the same thickness). Place in the fridge and turn the bag several times. The chicken should be used with 4-6 hours. Fresh chicken could also be placed in the marinade and frozen, when thawed it will be ready to cook immediately.

Natalie's Spinach Salad

Natalie's Spinach Salad

spinach leaves
green leaf lettuce
Swiss cheese, grated
mushrooms, sliced
cottage cheese, (drained)

Dressing;

½ c. vegetable oil
½ c. cider vinegar
4 T. sugar
½ t.. mustard
1 t. poppy seeds
½ red onion, sliced thin
**Marinate dressing in the fridge for 1 hour before putting on the salad, just before serving.

Copy Cat Rebecca

Rebecca saw these "Salad Kabobs" in the Foodnetwork Magazine and decided that it would be fun to make some and take them to a family reunion. They were really cute. She made them on 10" Skewers and we decided that we would do them on a slightly smaller one next time but they were fun.

I still think that she is a Betty Crocker in the making!!!!

Beef and Cheese Enchildas (with left over Beef)

After making a pot roast for dinner one Sunday I had quite a bit of really tender meat left over. I decided that I wanted to use the meat in a different way. My idea was to make Beef Enchilada's. I didn't want to use canned Enchilada Sauce and I remembered that my daughter had a recipe from a friend that she really liked so I decided to give it a try. I also made cheese enchilada's with the sauce. The end product was very successful.

Half cheese and half beef.
Freezer meals for my mother-in-law!
The end product!

Left over pot roast, chopped in food processor

2 4 oz. can diced green Chile's

12-14 corn tortillas (I love to buy them at the Tenochtitlan Market in Orem where they are made fresh daily!)

Monterrey Jack cheese, shredded

Cheddar Cheese, shredded

1/2-1 c. onion, chopped

Red Enchilada Sauce

¼ cup butter
¼ cup flour
1 46 oz. can tomato juice
1 can El pato 7-¾ oz Mexican style hot sauce (yellow can)
1 tsp. Mexican oregano
2 tsp. salt
1 tsp. cumin
2 tsp. vinegar

Combine butter and flour in a large pot over medium heat. Stir to make a
paste. Remove from stove and while stirring add the remaining ingredients. Bring to a boil over medium heat. Once boiling simmer on low until sauce thickens.

Place a small amount of the sauce in the bottom of the pan take the meat or cheese mixture place in the corn tortilla and roll, place seam side down. Fill the pan, cover and add more cheese on top. Cover with foil and place in a 350 oven for 25 mins. Take the foil off of the pan and cook for 5 more mins. until cheese is browned. Serve with refried beans, sour cream, and guacamole.

(these are very mild and could use some extra spice if desired)

Part of our family barbecue traditions include Kerry's baked beans. Almost all of the girls will request him to make these for our gatherings during the summer. They remind me of the beans that my Aunt Cella would make when I was a little girl. Funny how scents can take you and drop you back in a particular time and place almost a fast a music can. These pictures doesn't do the beans justice.

Kerry's Baked Beans

1 large onion, diced 3 cans pork and beans
½ pound bacon, cut in ½ inch chunks
½ cup brown sugar
1 cup ketchup 2 tbsp Worcestershire sauce
¼ cup prepared mustard

Preheat oven to 350 degrees F.

Fry bacon in skillet until done. Drain and set aside. Cook onions in bacon fat until lightly browned. Add all ingredients to a covered casserole dish and mix well. Bake for 2 hours.

Cupcakes and Cuties...Memories

Cupcakes certainly are one of the hottest trends from a culinary perspective. Rebecca decided she wanted to make some really big ones for a friends birthday, and some mini ones for her nephews who were coming to visit the next day. Fortunately for me Rachel was here also and I had my camera handy. These are some of the moments that I love as a mother. The laughter and silliness of sisters.

The future Betty Crocker? Fun times with great girls, now all that is left is the clean up!!!! For some reason it even was fun and quick.

Thanks to an old family friend for the great frosting recipe we have loving called "Bonnie Smith's frosting."

"Manti Turkey"

This became a tradition in our family after visiting the Manti Temple Pageant in Manti Utah. It is served there annually. We have served for many special occasions in our family from birth's to weddings and many other events. I have seen it posted on other blogs so I know that it is popular with many others as well. We have also done this marinade with a boneless pork roast.

"Manti Turkey"

1 pint oil
1 quart 7-Up
1 pint soy sauce
1 T. horseradish (not the sauce)
1 T. garlic powder
Turkey Breast, cut into strips


Combine all ingredients and stir thoroughly. Marinade for 18-24 hours. Barbecue slowly, do not over cook or burn. Turn frequently. Cook until meat is evenly white when cut into with a knife.

Most of the time there are family members standing close by to snatch a piece before we even start the meal. Me included!

She is the reason for our lastest celebration. Isn't she beautiful?

Meatballs

Lauri’s Meatballs

1-2 lbs ground beef
1-2 lbs mild Italian sausage
1 c. bread crumbs, seasoned or plain
1-2 T. dried onion ( or ½ chopped fresh onion that has been sauteed)
2 eggs
1-2 T. Worcestershire sauce
salt to taste

Combine meats with bread crumbs, egg onions, and Worcestershire sauce. Roll in 1-1 ½ in balls and place on baking sheet. Bake at 350 for 25-30 minutes.
For freezing place cooked meatballs on another cooking sheet and place in a freezer until frozen, then place in a zipper bag in serving sizes and date.

Swedish Meatballs:

½ t. nutmeg or allspice
2 pkgs. brown gravy mix

Add the water to the skillet according to the package directions for the gravy. On medium heat stir gently until thickened, then add the cooked meatballs. Serve over rice or buttered noodles.

Sweet and Sour Meatballs:

½ c. packed brown sugar
1 T. cornstarch
1 13 oz. can pineapple chunks
1/3 c. cider vinegar
1 T. soy sauce
1 small green pepper, chopped

Mix brown sugar and cornstarch in skillet. Stir in pineapple, including the syrup, vinegar, and soy sauce. Heat to boiling, stirring constantly. Add cooked meatballs reduce heat, add green peppers and simmer until tender.

Saucy Meatballs:

1 10 ¾ can cream of chicken soup
1/3 c. milk
1/8 t. ground nutmeg
½ c. sour cream

Stir soup, milk and nutmeg into a large skillet. Heat to boiling, add cooked meatballs and reduce heat. Cover and simmer

10 minutes, stir in sour cream and heat through.

Marinara Sauce w/ Spaghetti ( my sauce is on the left column) or for a quick fix your favorite brand!

I love to make meatballs in large quantities and have them frozen for Rainy Days or for when I need to throw something together very quickly. I also love to buy my Italian Sausage from Harmon's here in Utah, I love the fresh grind they make.

Chicken Nuggets

When making Chicken Cordob Bleu I decided that I had made a big enough batch and used the last chicken breast to make Chicken Nuggets for my grandsons. I discovered these when my children were little and liked the idea that they were baked not fried. These can be made ahead and frozen. They are in the round pan in the picture.

Chicken Nuggets

1 lb. boneless, skinless chicken breast or chicken tenders
3/4 c. milk
1 c. cornflake crumbs
1/3 grated Parmesan cheese
1/2 t. seasoned salt
1/4 t. black pepper

Cut chicken into bite sized pieces. Pour milk over chicken and set aside. Mix crumbs, cheese, salt, and pepper in a plastic bag and shake. Drop chicken pieces into the bag, shake to coat the pieces. (This may take several times to coat all of the chicken)
Spray a large cookie sheet with a vegetable spray, spread chicken evenly on the pan. Preheat oven to 350 and bake for 20-25 mins.

Honey Dip

1/2 c. honey
2 t. lemon juice
Microwave on high for 45-60 seconds, until hot

Barely Barbecue Dip

1/2 c. ketchup
½ c. barbecue sauce

Microwave on high for 1 min., stir. Microwave and additional 1 - 1 1/2 mins.

*** My last batch I pulled chicken out of the freezer and later discovered that I had pulled out chicken thighs instead of boneless chicken breasts. Since it was rapidly approaching dinner time I just breaded the thighs and cooked them at 350 for 30 minutes. They were so yummy and tender. A mistake that turned out delectable. I will definitely use this method again, as good as fried chicken without the frying and fat.

Chicken Cordon Bleu

One of the best tips that I can give is this: When you need to thin your chicken down place it in a zippered plastic bag and pound, I use my rolling pin because it has more surface area and it goes faster. The zippered bag keeps all of the meat inside and from spreading germs on other surfaces.

This is the same piece of chicken.

After the chicken is the size needed layer the ham and cheese on top. Roll from one edge to the other and secure with a toothpick.

Roll the chicken in the flour mixture and then into the egg wash. After the egg wash dredge the chicken into the cornflakes. (This is my new Pampered Chef tool that I really like, it makes much less of a mess)

Heat a skillet with olive oil and sear all sides of the chicken.

Place in a casserole pan and finish the Cordon Bleu. Bake at 350 for 20-25 minutes.

I can get two out of each chicken breast. It is easy to make extra of these and freeze them just before they are baked and used later. Just finish baking them off and serve on egg noodles. With this batch I made eighteen, I took some to one of my daughters who just had surgery, gave three to another daughter who stopped by as I was making them, froze two for my mother-in-law, froze five others for another time for our family stopped by and gave my son-in-law one, and finally made two for my daughter and I for tonight

Chicken Cordon Bleu

4-6 boneless, skinless, chicken breast halves, pressed thin
4-6 thin slices of cooked ham, can be smoked
4-6 thin slices of Swiss cheese, to cover the meats
flour
dash nutmeg
egg
¼ c. water
crushed cornflakes
olive oil

Place chicken in resealable plastic bag and pound to ¼ inch thickness throughout. Layer ham and cheese on top of the chicken and roll, secure with a toothpick or tie with butcher string. Dredge the roll in flour and nutmeg mixture then into the water and egg mixture. Finally place the roll into the cornflakes and cover well.

In a large frying pan heat the olive oil. Place the Cordon Bleu into the pan and brown on all sides. Place into a 9x13 pan and place in a 350 oven for 20-25 minutes. Serve over cooked and buttered egg noodles.
(These can be fixed ahead and frozen. After searing all sides, place into a container and freeze. Thaw out in the fridge and reheat to finish the cooking time. This is a great time saving method.

Rosie's Mock Cafe Rio Salad

Here in Utah there is a place called Cafe Rio with a great salad that many have tried to copy. A friend of mine made this version.

Cut the corn tortillas and fry them up in hot oil. If you want to make it a little more healthy you can sray just a small amount of cooking spray on the tortilla and cut them into sections. Simply bake them at 350 until they are crisp.

After frying drain on a paper towel and sprinkle coarse salt on the strips.

Ater marinating the chickenanywhere from 30-mintues to 4 hours grill, and cool.

Rosie's Mock Cafe Rio Salad

Romaine lettuce, broken up
Iceberg lettuce, broken up
½ bunch fresh cilantro chopped
1 ½ c. Romano cheese
Zatarains black bean rice mix (prepared as directed)
2 cans black beans, rinsed
Grilled chicken breasts
Avocado
Deep fried tortilla strips
Tomatillo dressing

Marinade (Garlic Lime)

¼ c. olive oil
6 T. soy sauce
¼ c. red wine vinegar
Juice from 2 fresh limes
1 t salt
1½ t black pepper
Cloves of fresh garlic, minced
6 boneless, skinless chicken breasts

In reseal able bag make marinade add chicken to bag, shake and refrigerate. Marinade for at least 1 hour but not more than seven. Rotate often to cover all sides of the chicken.

Tomatillo Dressing (my favorite)

1 jalapeño pepper, minced finely
2 tomatillios, cut into pieces
½ bunch cilantro, chopped
Juice from 1 fresh lime
¾ jar of Ranch Dressing with peppercorns (Kraft)
Salt to taste

Creamy Tomatillo Dressing (my daughter's favorite)

3 tomatillos, husked, washed and cut into quarters
1 pkg. buttermilk dressing mix
1 c. mayonnaise
1 c. fresh cilantro, chopped
½ t. cayenne pepper
2 sprinkles cumin
1/3-1/2 c. buttermilk
2 garlic cloves, minced
juice of one lime (1-3 T.)
2-4 drops green Tobasco sauce
1-4 T. sugar

Combine all ingredients in a blender. Buttermilk affects thickness of dressing. Refrigerate at least 1 hour.
2 sun-dried tomato halves
1-1/2 T balsamic vinegar
1-1/2 T red wine vinegar
1 garlic clove, minced and mashed to a paste with 1/2 t salt
1/3 c olive oil
1 T fresh basil leaves, minced
In a saucepan simmer the sun dried tomatoes in water for 3 minutes until tender, drain and mince.Whisk together the tomatoes, the vinegar, and the garlic paste. Add the olive oil in a stream, whisking, and whisk the vinaigrette until it is emulsified. Stir in the basil.

Fresh Herbed Couscous

Garden Fresh Couscous

2 c. chicken broth
1/4 teaspoon dried garlic powder
1 c. 5-minute plain couscous
1/2 c. sun-dried tomatoes (preferably oil-packed), drained and diced
1/4 c. sliced green onions, tops included
2 T minced fresh basil
2 T sun-dried tomato vinaigrette
Salt and freshly ground black pepper to taste

Heat chicken broth to boiling and stir in Garlic powder. Place couscous in a large heat-proof bowl. Stir in garlic chicken broth, cover, and let steam for 5 minutes until tender. Fluff with a fork and gently stir in sun dried tomatoes, green onions, basil, and sun dried tomatos vinaigrette. Season to taste with salt and freshly ground black pepper. Fluff again with a fork and serve hot.

Sun Dried Tomato Vinaigrette

2 sun dried tomato halves
1-1/2 T balsamic vinegar
1-1/2 T red wine vinegar
1 garlic clove, minced and mashed to a paste with 1/2 t salt
1/3 c olive oil
1 T fresh basil leaves, minced

In a saucepan simmer the sun dried tomatoes in water for 3 minutes until tender, drain and mince.Whisk together the tomatoes, the vinegar, and the garlic paste. Add the olive oil in a stream, whisking, and whisk the vinaigrette until it is well blended, stir in the basil.

The Garden

Nothing beats going out to the garden to pick fresh fruits, vegetables, and herbs. While it is still early in the growing season and the rains have finally stopped the Herbs are producing and I am so excited. Before long the garden will allow me to make fresh Picco and can tomatoes and green beans. I can hardly wait for the squash, beans and cucumbers, my mouth is watering just thinking about it.

In planters, Basil, Cilantro, Thyme, Mint, Marjoram, Rosemary

Peppers of several different varities.



In the garden more peppers, tomatoes, sugar snap peas, green beans, squash cucumbers, and cantalope.

Margherita Pizza

My garden is growing which means I can go out in the backyard and pluck fresh herbs for some of our favorite recipes. Tonight we felt like making a Margherita Pizza.

These are the biggest Basil leaves we have had yet, but oh so good!

Such a good pizza, it will be even better when the tomatoes are fresh picked from the garden as well.

Pizza Dough:

(3 Pizzas)
3C Water
1T Yeast
1T Salt
1T Sugar
2T Olive Oil
Start @ 5C Flour

Mix 10 Min. Let rest for 10 min. If it needs more flour add it at this time.

Topping:

Fresh Mozzarella Cheese, sliced in rounds
Tomatoes, sliced
Basil leaves (placed on the pizza after it is cooked)

Bridal Shower and Orange Rolls

My daughter was throwing a bridal shower for a friend and wanted to buy orange rolls from a local bakery that is a favorite of ours. She didn't feel like she could afford to pay for them as well as the other food items that they had planned for the shower. I suggested that she make them the night before and saw it as an opportunity to teach her how to make them. It was a fun evening and they turned out very well.

While mixing the dough she said she thought it would be easier to just mix it with her hands and so she did.

Just after we cleaned up the kitchen to get ready for the shower we decided that we would make the orange rolls and we got flour everywhere! But it was fun doing it together.

The end product was very tasty!

It was fun to see her tell her guests that she made the rolls herself.

Orange Rolls

4 c. scalded milk
1 ½ c. sugar
2 t. salt
8 eggs, beaten
2 c. mashed potatoes
1 ½ c. shortening
½ c. warm water
2 pkg. yeast
6 c. whole wheat flour (or enough white flour to make a soft dough. approx. 9-10 c.)

Raise twice. Roll out. Sprinkle with butter, sugar, orange peel and orange juice. Bake at 375 until golden brown. Frost with an orange juice glaze.