Stovetop Macaroni and Cheese Recipe

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stovetop mac and cheese recipe

It seems like it’s always a challenge to come up with a good side dish to serve with grilled food. This simple stovetop macaroni and cheese recipe fits nicely. The macaroni and cheese is rich and creamy and is really good. I served this dish with grilled hotdogs. I used sharp cheddar for the cheese, but you can use whatever cheese you prefer.
For you next cook out serve this macaroni and cheese recipe as a side dish – you and your guest will love it.

Stovetop Macaroni and Cheese Recipe
 
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Author:
Recipe type: side dish
Serves: 6-8 sides
Ingredients
  • Toasted Bread Crumbs
  • 1 cup fresh breadcrumbs from French or Italian bread (process bread in blender or food processor to make crumbs)
  • Pinch salt
  • 1½ tablespoons unsalted butter, melted
  • Creamy Macaroni and Cheese
  • 2 large eggs
  • 1 can evaporated milk (12 ounces)(divided)
  • ¼ teaspoon hot pepper sauce
  • 2 teaspoons salt (divided)
  • ¼ teaspoon ground black pepper
  • 1 teaspoon dry mustard (dissolved in 1 teaspoon water)
  • ½ pound elbow macaroni
  • 4 tablespoons unsalted butter
  • 12 ounces shredded sharp cheddar cheese (or cheese blend of your choice. I used sharp cheddar)
Instructions
  1. Directions for bread crumbs
  2. Melt the butter in the oven at 350F, in a 9 inch pie dish. When the butter is melted mix in the salt and bread crumbs. Bake until crumbs are golden brown; set aside.
  3. Directions for Macaroni and Cheese
  4. Cook macaroni in 2 quarts of water with 1 ½ teaspoons of salt. Cook to al dente, drain. Return macaroni to the same pan over low heat. Add the butter and toss until the butter is melted.
  5. While the macaroni is cooking in a medium size bowl lightly whisk the eggs, and then mix in the hot sauce, 1 cup of evaporated milk, mustard, ½ teaspoon salt, and pepper.
  6. Mix the egg mixture into the macaroni along with 2 cups of the cheese. Stir and cook until cheese starts to melt. Add the rest of the cheese and milk. Continue cooking until cheese is melted, and mixture is heated through and starts to bubble, stirring constantly.
  7. Serve hot sprinkled with bread crumbs over the top.

Adapted from Cooks Country Magazine

Grilled California Burgers Recipe

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california burgers recipe

I can’t think of a better way to stat out National Burger Month than with these Grilled California Burgers. This is simple and quick recipe that incorporates pickled jalapenos into the burger. I decided to grill these but they can also be done on the stove top – but the grilled flavor turns into something special. The next time you decide to fire up the grill give these Grilled California Burgers a try; they are really good. Enjoy

Grilled California Burgers Recipe
 
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Author:
Recipe type: Grilling
Serves: Makes 4
Ingredients
  • 1 ½ pounds ground chuck
  • 2 tablespoons chopped pickled jalapeno slices
  • 2 tablespoons pickle juice from the jar of jalapenos
  • Salt and pepper
  • 4 slices Swiss cheese
  • 1 ripe avocado (peeled and sliced thin)
  • ½ small red onion (sliced thin)
  • 4 large burger buns
  • 1 tomato (sliced)
Instructions
  1. Prepare and heat grill to medium high heat.
  2. In a large bowl using your hands mix together the burger, ½ teaspoon salt, ¼ teaspoon pepper, and pickled jalapenos. Form into 4 patties making a shallow indention in the center of each; set aside.
  3. In a medium size bow gently mix together the pickle juice, onion and avocado; set aside.
  4. Grill the burgers until nicely browned on one side and lightly charred. Flip the burgers and continue cooking to desired doneness. Just before the burgers are done top with the cheese slices, close the lid, and cook until cheese is melted. (While burgers are grilling toast the buns on the grill cut side down and set aside)
  5. Serve burgers topped with a slice of tomato and the avocado mixture.

Inspired by Cooks Country

Oven Roasted Teriyaki Chicken Recipe

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17298368062_22dfe4dca6_zOven Roasted Teriyaki Chicken recipe

It has been a crazy day – which made it go by really quick. I needed a recipe that is simple and quick to put together. This Oven Roasted Teriyaki Chicken Recipe looked pretty good and didn’t require a lot of ingredients. The recipe called for using Splenda, or sugar, as one of the ingredients so I opted to use the Splenda to cut down on our sugar intake a little bit. I have never found it to be quite as good as sugar, but it does make a close second in my opinion. Anyway, the result was really good, and I had a chicken dinner on the supper table in about an hour.

Oven Roasted Teriyaki Chicken Recipe
 
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Author:
Recipe type: Main
Serves: Makes 8 - 12
Ingredients
  • 1 tablespoon cornstarch
  • 1 tablespoon cold water
  • ½ cup sugar or granulated sweetener like SPLENDA®
  • ½ cup low sodium soy sauce
  • ¼ cup cider vinegar
  • 1 clove garlic (minced)
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground black pepper
  • 8 - 12 skinless chicken thighs (depending on how many you are feeding)
Instructions
  1. Preheat oven to 425F.
  2. In a small glass mix together the cornstarch and water until cornstarch is dissolved. In a small sauce pan over medium heat mix together the sweetener, soy sauce, vinegar, garlic, black pepper and ginger. Stir in the cornstarch mixture and cook until thickened.
  3. Arrange chicken in a lightly greased 13 x 9 casserole dish. Brush the chicken on both sides with the sauce. Bake for 30 minutes; brushing every 10 minutes. Flip the chicken and continue brushing and cooking until chicken is done. (185F.)

Adapted from Allrecipes.com

Fish Veracruz Recipe

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fishveracruzrecipe

In an attempt to keep things on the healthy side I decided to put this Fish Veracruz Recipe on the supper menu for Friday. This recipe is high on protein and low on saturated fat.

This recipe surprised me; it was a lot better tasting then I thought it was going to be. I used mild salsa in this recipe because I though the spicier salsa would over power the fish. For the fish I decided to use Tilapia, because of its mild flavor and usually low price, which worked out really well. Most of the seasoning for the recipe comes from the salsa which will have a major impact on how the dish is seasoned. (I used Chi Chi mild chunky style salsa) Use your favorite brand of chunky style salsa, and it should work out fine. The salsa also goes real good over baked potatoes which make an ideal side to serve with this dish. I listed the lime slices and cilantro as optional because my wife and I thought the dish was really good without these 2 ingredients that are added at the end of the recipe.

If you are looking for a health conscious dish to put on the supper table give this Fish Veracruz Recipe a try; it’s really good. Enjoy

Fish Veracruz Recipe
 
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Author:
Recipe type: Main
Serves: 4-6
Ingredients
  • 2 pound white fish fillets (Tilapia, halibut, cod, Pollock)
  • ¼ cup lime juice (I used 2 large limes one for the juice and 1 for the slices)
  • 1 medium lime (sliced into 8 pieces – optional)
  • ½ tablespoon canola oil
  • 1 small onion (thinly sliced)
  • 1 small green bell pepper (seeded and cut into strips)
  • 2 jalapeno peppers (seeds removed and diced)
  • 2 cups chunky salsa
  • ½ cup no salt added tomato sauce
  • ½ cup black olives (sliced)
  • 1 tablespoon capers
  • 4 tablespoon fresh cilantro (chopped - optional)
Instructions
  1. Arrange the fish in a 13 x 9 casserole dish lightly sprayed with cooking spray. Pour the lime juice over the fish and marinate in the refrigerator for 20 minutes.
  2. Preheat oven to 425f.
  3. While the fish is marinating heat oil in a large skillet over medium high heat. Cook the onion, green pepper, and jalapeno until crisp tender. Stir in the tomato sauce, black olives, and capers. Bring the mixture to a boil, reduce heat to simmer, and cook for an additional 1 minute. Spoon the mixture over the top of the fish and bake for 20 minutes or until fish flakes easily with a fork. (Instant read thermometer should read 145F.)
  4. If using - garnish dishes with cilantro serving with the lime wedges on the side.

Adapted from Mayo Clinic

Creamy Penne Primavera with Ham

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Creamy penne primavera with ham recipe

If you looking for a really good dish for a graduation party or pot luck supper give this Creamy Penne Primavera with Ham a recipe a try. It has a really good combination of cheeses, is quick to prepare, and the dish is large enough to serve to a crowd. This recipe uses fresh broccoli and carrots, but I am sure you could substitute with frozen if you need to. This is a mildly seasoned recipe so you might want to salt and pepper the sauce to taste before mixing it into the penne.
Give this one a try – enjoy

Creamy Penne Primavera with Ham
 
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Author:
Recipe type: Main
Serves: 14 - 1 cup
Ingredients
  • 1 pound penne pasta
  • 3 cups broccoli florets
  • 3 carrots (peeled and diced)
  • ¼ cup unsalted butter
  • 4 cloves garlic (crushed and minced)
  • ¼ cup all-purpose flour
  • 2 cans chicken broth (14.5 ounces each)
  • 1 ½ cups Italian cheese blend
  • 4 ounces cream cheese (cut into cubes)
  • ¾ cup shredded Parmesan cheese
  • 1 package deli ham (7 – 8 ounces chopped)
Instructions
  1. Preheat oven to 375F.
  2. Cook pasta according to package direction for AL dente. 2 minutes before the pasta is done add the broccoli and carrots. Drain and set aside.
  3. In a large skillet or saute pan melt the butter over medium heat. Add the garlic and cook until fragrant, about 1 minute. Whisk in the flour and mix until smooth. Gradually add the broth stirring constantly, bring the mixture to a boil, and cook until thickened. Add the cream cheese, shredded Italian, and ¼ cup Parmesan. Stir and cook until cheese is melted. Stir the cheese sauce and ham into the penne and vegetable mixture.
  4. Pour the penne mixture into a 13 x 9 casserole dish lightly sprayed with cooking spray. Sprinkle the remaining Parmesan cheese on top and bake for 20 minutes or until bubbly.
  5. Serve hot.

 Adapted from Kraft

Blondies Recipe

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blondies recipe

I have never prepared Blondies before so when I saw this recipe I had to give them a try. These bars are very rich consisting of butter, brown sugar, with white and regular semi-sweet chocolate chips. They are very good and have a rich buttery flavor.
The next time you in the mood for sweet treats give this simple Blondies Recipe a try.

Blondies Recipe
 
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Author:
Recipe type: Dessert
Serves: 24 depending on size
Ingredients
  • 1 ½ cups all-purpose flour (unbleached)
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 12 tablespoons unsalted butter (melted)
  • 1 ½ cups light brown sugar (packed)
  • 2 large eggs (lightly beaten)
  • 1 ½ teaspoons vanilla extract
  • ½ cup semisweet chocolate chips
  • ½ cup white chocolate chips
  • 1 cup pecans (roasted and coarsely chopped)
Instructions
  1. Preheat oven to 350F.
  2. Line a 13 x 9 baking pan with aluminum foil, and lightly coat it with cooking spray.
  3. In a medium size bowl whisk together the flour, salt, and baking powder.
  4. blondies flour mixture
  5. In a large bowl mix together the brown sugar and melted butter until thoroughly combined,
  6. blondies batter mixtureand then mix in the eggs and vanilla. Add the dry ingredients and mix until just moistened.
  7. Fold in the nuts and chocolate chips. Pour the mixture into the baking pan and spread it out using a rubber spatula.
  8. folding in chocolate chips
  9. Bake for 20 to 25 minutes or until surface is shiny, cracked, and is slightly firm to the touch.
  10. Set the bars on a cooling rack to cool. Remove the bars by lifting out the aluminum foil and slice to desired size.

 Adapted from Baking Illustrated Cookbook

Chili Pasta Bake Recipe

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chili pasta bake recipe

My son was home for the weekend, and I had to work two 12 hour shifts, which did not leave me much time to cook. So he put together this Chili Pasta Bake Recipe which he later posted on his blog; blogchef.net. This recipe is simple and delicious and doesn’t take that long to prepare. It was so good I decided to put on last night’s super menu.
If you’re tight on time, and want a simple and good recipe that can be on the supper table in less than an hour, give this Chili Pasta Bake Recipe a try. Enjoy

Chili Pasta Bake Recipe
 
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Author:
Recipe type: Main
Cuisine: Mexican
Serves: 4-6
Ingredients
  • ½ tablespoon vegetable oil
  • 1 pound lean ground beef
  • 1 medium onion (finely chopped)
  • Salt and pepper
  • ½ pound medium shells
  • 15 ounces tomato sauce
  • 1 can diced tomatoes with green chilies (14.5 ounces)
  • 1 can black beans (15 ounce - drained and rinsed)
  • 1 ½ tablespoons chili powder
  • 2 teaspoons cumin
  • 3 dashes cayenne pepper or to taste
  • ¼ cup water
  • 2 cups shredded Mexican cheese blend
  • ½ cups sour cream
  • 4 tablespoons green onions (sliced)
Instructions
  1. Preheat oven to 350F.
  2. Cook pasta according to directions for al dente. Drain and rinse.
  3. While pasta is cooking place the chopped onion in a large skillet with the oil over medium high heat and cook until onion is translucent; about 3 minutes. Add the burger to the skillet, breaking it up with a spatula, and cook until burger is no longer pink inside; drain if needed.
  4. Add diced tomatoes with green chilies, beans, chili powder, cumin, cayenne, tomato sauce and water into the ground beef mixture, salt and pepper to taste; simmer for about 5 minutes. Add the mixture to the pasta and mix until well combined.
  5. Pour the mixture into a lightly greased 13 x 9 casserole dish. Spread the shredded cheese over the top and bake for about 30 minutes or until edges are bubbly and cheese is melted.
  6. Serve garnished with sour cream and chopped green onions.

 

Slow Cooker Smothered Pork Chops Recipe

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slow cooker smothered pork chops recipe

Spring is here and I have a lot of outside clean-up work to do, so to free up some time I decided to put this Slow Cooker Smothered Pork Chops Recipe on tonight’s supper menu. This recipe does require a little bit of prep time, but once it’s in the slow cook, you can set it and forget it, and go about your day.
This recipe has a delicious combination of flavors which creates a fabulous gravy to serve over mashed potatoes. The parsley in this recipe mainly serves as a garnish – so it’s optional.
The next time you need to free up some time give this Slow Cooker Smothered Pork Chops Recipe a try; it’s really good.

Slow Cooker Smothered Pork Chops Recipe
 
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Author:
Recipe type: Main
Serves: 4-6
Ingredients
  • 4 slices bacon (cut sideways into ¼ inch slices)
  • Vegetable oil (if necessary)
  • 6 bone-in blade-cut pork chops (about ¾ inch thick – I used boneless shops in this recipe because they were on sale)
  • Salt and pepper
  • 3 medium yellow onions (halved and sliced)
  • 1 teaspoon light brown sugar plus 1 tablespoon
  • ¼ cup water plus 2 tablespoons
  • 3 cloves garlic (minced)
  • 1 teaspoons dried thyme
  • 3 cups chicken broth
  • 1 tablespoon soy sauce
  • 2 bay leaves
  • 1 tablespoon cornstarch
  • 1 tablespoon cider vinegar
  • 1 tablespoon minced fresh parsley leaves (optional)
Instructions
  1. In a large skillet over medium high heat cook the bacon until browned and starting to turn crispy. Remove the bacon to a dish lined with paper toweling to drain. Set the bacon aside in the refrigerator and leave the bacon fat in the skillet.
  2. Season pork chops with salt and pepper, and brown them in the bacon fat, on both sides, 3 at a time. Place them in the bottom of the slow cooker.
  3. Add the sliced onions to the now empty skillet, 1 teaspoon brown sugar, ¼ teaspoon salt, and ¼ cup water. Cook until onions are softened and start to brown. While onions are cook stir to scrap up any dripping off the bottom of the pan. Add the garlic and time and continue cooking until fragrant; pour the onion mixture over the chops in the slow cooker. Add the chicken broth, soy sauce, and bay leaves to the mixture. Cook on low for 6-8 hours or until or until chops are fork tender.
  4. Remove the chops to a serving platter and tent with aluminum foil. Remove the bay leaves and pour onion and juices through a fine mesh strainer into a sauce pan. Place the onion solids in a blender, add 1 cup reserved broth from the sauce pan, and blend until smooth, and then pour the mixture back into the sauce. In a glass or small bowl combine the remaining 1 tablespoon of water with the cornstarch; mix until smooth. Add the cornstarch mixture to the juices in the sauce pan and cook over medium heat until thickened, stirring frequently. Add the cider vinegar, salt and pepper to taste, and pour some of the gravy over the top of the chops. Warm the reserved bacon pieces in a microwave, or on the stove, and sprinkle them over the chops. (Garnish with parsley – if using). Serve extra gravy over mashed potatoes.

Adapted from Cooks Country

Olive Oil Potato Gratin Recipe

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Olive Oil Potato Gratin

Here is another good side dish that’s easy to put together. It does take quite a bit of time, because of the time required to cook the potatoes.
I kind of look at this as being a little healthier version of scalped potatoes. Thyme is the dominant seasoning used, so if you don’t care for it, cut back on it a little bit, or don’t use it at all.

 

4.0 from 1 reviews
Olive Oil Potato Gratin Recipe
 
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Author:
Recipe type: Side Dish
Serves: 4
Ingredients
  • 1 cup shredded Romano cheese
  • 2 cups extra-virgin olive oil
  • ¼ cup panko bread crumbs
  • Salt and pepper
  • 2 onions (halved and sliced thin)
  • 2 garlic cloves (minced)
  • ½ teaspoon thyme
  • 1 cup low-sodium chicken broth
  • 3 pounds potatoes (peeled and sliced ⅛ inch thick)
Instructions
  1. Preheat oven to 400F and lightly spray a 13x9 casserole dish with cooking spray.
  2. Place 2 tablespoons of olive oil in a large skillet over medium heat, add the onions and season with ½ teaspoon salt, and ¼ teaspoon pepper. Cook stirring frequently until onions are browned. Add the minced garlic and ¼ teaspoon thyme and continue to cook until fragrant. Stir in ¼ chicken broth and continue cooking until broth is evaporated. Remove from heat and set aside.
  3. In a large bowl while onions are cooking mix together the Romano cheese, 3 tablespoons olive oil, panko bread crumbs, and ½ teaspoon pepper. Set aside.
  4. Place the sliced potatoes in a large bowl and toss them with 3 tablespoons olive oil, 1 teaspoon salt, ½ teaspoon pepper, and remaining ¼ teaspoon thyme.
  5. Spread ½ of the sliced potatoes in the casserole dish and distribute the onion mixture evenly over the top followed by the other half of the potatoes. Pour the remaining broth over the potatoes, tightly cover with aluminum foil and bake for 1 hour.
  6. Remove the casserole from the oven, remove the aluminum foil, and sprinkle the Romano cheese mixture over the top. Bake uncovered for an additional 15 – 20 or until cheese mixture is browned.

 Adapted from Cooks Country Cook Book

Simpler Deep Fried Chicken Chimichangas Recipe

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Chimichangas recipe

Chicken Chimichangas are really good but they can be a lot of work. When I saw this simpler version of the recipe, using a microwave to do part of the cooking, I decided to give it a try. This recipe also uses flour paste to seal the edges of the pockets which worked out really well.
I have never been good at rolling or stuffing anything, my big fingers get in the way, so my wife gave me a hand and I think they came out looking pretty good.
The next time you and your family are in the mood for Chimichangas give this Simpler Deep Fried Chicken Chimichangas Recipe a try; they’re really good. Enjoy

Simpler Deep Fried Chicken Chimichangas Recipe
 
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Author:
Recipe type: Main
Serves: Makes 4
Ingredients
  • 1 ¼ cups chicken broth
  • 1 tablespoon minced canned Chile in adobo sauce
  • ½ cup long-grain white rice
  • 12 ounces chicken tender strips or 2 boneless skinless chicken breasts (I used the chicken tender’s because they cook quick, and are easy to work with.)
  • 1 tablespoon cooking oil plus oil for deep fryer.
  • 1 medium onion (chopped fine)
  • 2 garlic cloves (minced)
  • 1 teaspoon chili powder
  • ½ teaspoon ground cumin
  • 1 can pinto beans (15 ounces drained and rinsed)
  • 1 cup shredded sharp cheddar cheese
  • ⅓ cup fresh cilantro (chopped)
  • 2 tablespoons all-purpose flour
  • 2 tablespoons cold water
  • 4 flour tortillas (10 inch)
Instructions
  1. In a 2 cup measuring cup mix together the chicken broth and Chile in adobo sauce.
  2. In a small microwavable bowl mix together ½ cup of the broth mixture, rice, and ¼ teaspoon salt. Microwave covered for 5 minutes or until liquid is absorbed. Set aside.
  3. Pat chicken dry and season with salt and pepper. Using 1 tablespoon of oil in a large skillet over medium high heat cook the onion until soft and onion starts to brown. Add the garlic, chili powder, and cumin; continue cooking until fragrant. Add the remaining broth, rice, and beans. Bring the mixture to a boil, reduce the heat to medium low, and add the chicken to the mixture. Cover and cook chicken to an internal temperature of 160F. Off heat; remove chicken to a cutting board, let rest for 10 minutes, and cut into ½ inch pieces. Add the chicken back into the skillet mixture, and then mix in the cilantro and cheese. Divide mixture into 4 equal portions.
  4. Preheat deep fryer to 325F.
  5. In a small bowl mix together the flour and water until smooth. Heat the flour tortillas in a microwave for about 1 minute to soften them up. Place one of the quarters of mixture in the center of each tortilla. Using a pastry brush, brush the edges of the flour tortillas with the flour paste mixture. Fold 2 sides over each other and press them together; the flour mixture will act as glue. Add some more flour paste to the ends, fold the ends over, and press to seal.
  6. Deep-fry until golden brown.
  7. Drain on paper toweling and serve hot.

 Adapted from Cooks Country Cookbook