mamajo
My Magnificent Mac’ N Cheese!
A Great Lenten Dish
2 Tbsp. cornstarch
2 1/4 cups low fat milk
1 clove lightly crushed garlic
12 oz. corkscrew pasta
Salt and freshly ground pepper
12 oz. American cheese, chopped
1 oz. grated Parmesan cheese (1/4 cup)
10 oz. frozen spinach, thawed and squeezed dry
10 oz. frozen peas, thawed
In 4-qt. saucepot, whisk cornstarch and 1/4 cup milk, until smooth; add garlic and slowly whisk in remaining milk. Heat to boiling and cook 2 minutes or until thickened, whisking constantly and then reduce heat to medium-low. Cook pasta two minutes less than box directions, drain well. Remove garlic from milk mixture and add cheeses in two batches stirring until smooth. Stir in spinach, peas and pasta, salt and pepper. Cook and stir about two minutes or until pasta is al dente. Compliments of Good Housekeeping.
My Super Sliders!
Courtesy of Erin Lazoff. (read the full recipe here.)
Chuck roast (about 3 lbs.)
1 cup water
1 envelope each: dry onion soup mix, dry Italian dressing mix, and brown gravy mix
8 oz mild picante sauce
Dinner rolls or slider buns
Swiss cheese slices
Sweet Onion - thinly sliced
Horseradish sauce
Place roast in Dutch oven or slow cooker. Mix water and the three dry mixes and pour over roast.
Cherry Black Pepper Beef Tenderloin & Chocolate Soufflés!
1 pound beef tenderloin,
salt and pepper
1/8 cup sliced shallots
1/4 cup balsamic vinegar
1/4 cup cherry preserves
Preheat oven to 425 degrees. Sprinkle beef with with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Melt 3/4 tablespoon butter in a skillet over medium-high heat. Add beef, cook about 1-2 minutes on each side until browned. Transfer beef to a jelly-roll pan coated with cooking spray.
The Omelet in a Bag! And… 3-2-1 Cake!
2 large eggs
1 tablespoon of grated cheese
1 tablespoon or so of any other ingredient you like in your omelet.
1 small freezer bag
Crack eggs right into the bag. Add the cheese and any optional ingredients you like. Seal the bag, squish the ingredients to mix. “Burp” the air out. Bring a medium-sized pan of water to a heavy boil. Drop baggie into the boiling water.
Slow Cooker Cilantro Lime Chicken!!
CLICK HERE for the full recipe!
This recipe makes great tacos and/or is delicious served over rice.
1 (16 ounce) jar of good salsa
1 (1.25 ounce) package dry taco seasoning mix
1 lime, juiced
3 tablespoons chopped fresh cilantro
3 pounds skinless, boneless chicken breast halves
1 can black beans, drained.
Place the salsa, taco seasoning, lime juice, cilantro, and black beans into a slow cooker, and stir to combine.
Couscous with Roasted Pine Nuts!
Serves 6-8
1/2 stick unsalted butter
2 cups chopped yellow onion
3 cups chicken stock/broth
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 cups couscous
1/2 cup pine nuts, toasted
1/2 cup minced fresh parsley
Melt butter in large saucepan. Add onion and cook over medium/low heat 8 to 10 minutes, stirring occasionally until
tender but not browned. Add chicken stock, salt, and pepper and bring to full boil. Stir in couscous, turn off heat, cover
and allow to steam for 10 minutes. Fluff with a fork and stir in pine nuts and parsley. Serve hot.
Grilled Apple, Cinnamon, & Cheese Sandwich!
1 tablespoon softened butter
2 slices white bread
1 small apple – peeled, cored, and sliced (Honey Crisp Apples Are My Favorite)
1/2 teaspoon ground cinnamon
2 slices American or Provolone cheese
Place a skillet over medium heat. Lightly butter one side of the bread. Arrange one slice of cheese and apples on the unbuttered side of the bread slices. Sprinkle cinnamon over the apples. Place the other cheese slice on the apples.
Mama Jo’s Pecan Pie Bars!
6 CUPS ALL-PURPOSE FLOUR
1 1/2 CUPS SUGAR
1 TSP. SALT
2 CUPS COLD BUTTER
FILLING:
8 EGGS (HICKMAN’S) Be sure to use Hickman’s Eggs.
3 CUPS SUGAR
3 CUPS CORN SYRUP
1/2 CUP MELTED BUTTER
3 TSP. VANILLA EXTRACT
5 CUPS CHOPPED PECANS
Preheat oven to 350 degrees. Combine flour, sugar and salt. Cut in butter until crumbly. Press onto the bottom and up the sides of two greased 15 x 10 x 1 inch baking pans. Bake 18 to 22 minutes or until crust edges are beginning to brown and bottom is set. FILLING: Combine eggs, sugar, corn syrup, butter and vanilla and mix well. Stir in pecans and pour over crust. Bake 25-30 minutes longer until edges are firm and center is almost set. Cool on wire racks. Cut into bars and refrigerate until serving. Yield: 6 to 8 dozen. Compliments of Erin Lazoff.
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