This taste soo good it'll make you slap somebody!
Ingredients:
4 slices of bacon 6 cups cheddar cheese (or your favorite cheese, I use colby/jack)
1 pound of Macaroni 1/4 C of butter and 1/2 teaspoon of bacon drippings
(elbow, twist, penne)
1 onion, chopped 1/4 cup and 2 tablespoons of flour
2 cloves garlic, minced 4 cups of Half and half (or milk)
Directions:
Preheat oven to 350 degrees F
Place bacon in a large, deep skillet. Cook over medium high heat until brown. Drain, crumble and set aside.
In a large pot with boiling water and salt cook pasta. ( do not over cook should be firm, not mushy)
In a medium skillet saute onion, garlic. Remove from heat and add bacon.
In a medium sauce pan melt butter in bacon drippings over low heat. Add flour and stir constantly for 2 minutes. gradually add half and half and continue stirring until thickened.
Stir in 2 cups of grated cheese gradually until partially melted, then stir in 2 more cups until melted.
Combine cooked pasta, sauteed garlic, onions and bacon and cheese sauce. Pour into a 2 quart casserole dish.
Add last 2 cups of grated cheese on top.
Bake uncovered until cheese on top is melted and bubbly. (15-20 minutes) when finished let set for about 10 minutes. Serve.
Let me know how ya like it!
Thursday, December 07, 2006
Monday, October 09, 2006
Holiday Festive Carmel Apples
HOLIDAY FESTIVE CARMEL APPLES!
The holiday are coming up quickly. I thought I'd share a recipe for one of the items I'll be adding to christmas baskets for some of my friends and family:
INGREDIENTS
6 apples
1 (14 ounce) package individually wrapped caramels, unwrapped
2 tablespoons milk
White chocolate
Dark chocolate
any kind of candy garnish like:
Sprinkles
Chopped nuts
Toffee bits
chocolate chips
DIRECTIONS
Remove the stem from each apple and press a craft stick into the top. Butter a baking sheet.
Place caramels and milk in a microwave safe bowl, and microwave 2 minutes, stirring once.
Also melt Dark chocolate and white chocolate in seperate containers or in a double boiler on the stove
Allow to cool briefly.
Roll each apple quickly in caramel sauce until well coated.
Roll in chopped nuts, toffee bits, or other candies.
Allow to cool.
Drizzle white chocolate or dark chocolate
Place on prepared sheet to set.
You can also roll quickly in carmel. allow carmel to cool and sort of harden.
And then roll in white or dark chocolate. And then drizzle or "splat" another layer of chocolate and sprinkles for decorations
Great gift to make with the kids so they can give them to their friends and teachers as gifts ;)
The holiday are coming up quickly. I thought I'd share a recipe for one of the items I'll be adding to christmas baskets for some of my friends and family:
INGREDIENTS
6 apples
1 (14 ounce) package individually wrapped caramels, unwrapped
2 tablespoons milk
White chocolate
Dark chocolate
any kind of candy garnish like:
Sprinkles
Chopped nuts
Toffee bits
chocolate chips
DIRECTIONS
Remove the stem from each apple and press a craft stick into the top. Butter a baking sheet.
Place caramels and milk in a microwave safe bowl, and microwave 2 minutes, stirring once.
Also melt Dark chocolate and white chocolate in seperate containers or in a double boiler on the stove
Allow to cool briefly.
Roll each apple quickly in caramel sauce until well coated.
Roll in chopped nuts, toffee bits, or other candies.
Allow to cool.
Drizzle white chocolate or dark chocolate
Place on prepared sheet to set.
You can also roll quickly in carmel. allow carmel to cool and sort of harden.
And then roll in white or dark chocolate. And then drizzle or "splat" another layer of chocolate and sprinkles for decorations
Great gift to make with the kids so they can give them to their friends and teachers as gifts ;)
Monday, October 02, 2006
This meal is SOUPER.
It's awesome. It's restaurant quality. It's SOUP! I used to have to be one sick chick to eat some soup. Didn't want any part of it. Then there's was this place in South Provo that no longer exists. Its was called Bayside Bagels. They had a Creamy chicken wild rice soup that taste so good it would make you wanna slap somebody! I mean that soup with an Asiago bagel was all a woman needed on a cold winter day.
Well Bayside was sold and then disappeared and now some mexican restaurant is where my beloved Soup haven used to be. *sigh*
Ok so anyway. I can't have that soup anymore but i found THIS soup and its equally good. If I ever open up that lunch counter or start catering like I've been thinking about.. .THIS will be my specialty item along with my olive oil rosemary french bread that I MIGHT post the recipe to one day.
If you don't like this soup, I'll send you a can of your favorite campbell's!
Creamy Chicken and Wild Rice Soup
Prep Time:5
MinutesCook Time:20 Minutes
Ready In:25 Minutes
Servings:8
INGREDIENTS:
4 cups chicken broth
2 cups water
2-4 cooked, boneless chicken breast halves, shredded
1 (4.5 ounce) package quick cooking long grain and wild rice with seasoning packet
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3/4 cup all-purpose flour
1/2 cup butter
2 cups heavy cream ( half and half is PLENTY heavy enough)
DIRECTIONS:
1. In a large pot over medium heat, combine broth, water and chicken. Bring just to boiling, then stir in rice, reserving seasoning packet. Cover and remove from heat.
2. In a small bowl, combine salt, pepper and flour. In a medium saucepan over medium heat, melt butter. Stir in contents of seasoning packet until mixture is bubbly. Reduce heat to low, then stir in flour mixture by tablespoons, to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes.
3. Stir cream mixture into broth and rice. Cook over medium heat until heated through, 10 to 15 minutes.
PUT IT IN A BREAD BOWL.... I DARE YA!
After you try it, holla back and let me know how fabulous I am for sharing!
Well Bayside was sold and then disappeared and now some mexican restaurant is where my beloved Soup haven used to be. *sigh*
Ok so anyway. I can't have that soup anymore but i found THIS soup and its equally good. If I ever open up that lunch counter or start catering like I've been thinking about.. .THIS will be my specialty item along with my olive oil rosemary french bread that I MIGHT post the recipe to one day.
If you don't like this soup, I'll send you a can of your favorite campbell's!
Creamy Chicken and Wild Rice Soup
Prep Time:5
MinutesCook Time:20 Minutes
Ready In:25 Minutes
Servings:8
INGREDIENTS:
4 cups chicken broth
2 cups water
2-4 cooked, boneless chicken breast halves, shredded
1 (4.5 ounce) package quick cooking long grain and wild rice with seasoning packet
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3/4 cup all-purpose flour
1/2 cup butter
2 cups heavy cream ( half and half is PLENTY heavy enough)
DIRECTIONS:
1. In a large pot over medium heat, combine broth, water and chicken. Bring just to boiling, then stir in rice, reserving seasoning packet. Cover and remove from heat.
2. In a small bowl, combine salt, pepper and flour. In a medium saucepan over medium heat, melt butter. Stir in contents of seasoning packet until mixture is bubbly. Reduce heat to low, then stir in flour mixture by tablespoons, to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes.
3. Stir cream mixture into broth and rice. Cook over medium heat until heated through, 10 to 15 minutes.
PUT IT IN A BREAD BOWL.... I DARE YA!
After you try it, holla back and let me know how fabulous I am for sharing!
Friday, September 29, 2006
The Secret to GOOD Fried Chicken....
Here's a couple of secrets for good fried chicken:
Season the actual chicken, not the flour/batter.
You can even marinate the chicken over night before you batter it.
Some of the best batter I've used is:
Bisquick or
Regular flour or
1/2 cornmeal 1/2 flour mixture
you can dip it in milk or egg if you feel the need, but it truly not needed. Just wash the chicken and the moisture from the water will hold the dry batter on after its been properly seasoned.
Oh, and PLEASE season your meats. If you don't have nothing else in your kitchen to season your meat, find some Adobo or Lawry's Season Salt and some regular black pepper. That will be good enough.
Lazy cookers.... don't use cornflakes! Somethings really ARE just a breakfast food.
And most important... don't... I REPEAT DO NOT fry the chicken with the lid on the pan. WHY? because you create steam. It collects into water on the lid and then drops down on the batter. This produces some kind of soggy/soft batter instead of the crispy crunchy goodness that fried chicken is supposed to be. Yeah, so what you gotta clean the grease off the stove later. But you gotta clean the stove when you're done cooking anyway, right?
If you're one of those lazy cooks, SEE YA! To get the best food results. Take the extra steps to make your food taste right.
Oh yeah.... AMERICA... BRING BACK THE WINGS WITH THE BONES! If we wanted Boneless "wings" we would ask for damn chicken strips or chicken tenders. We ethnic people LIKE OUR BONES!
**any questions??**
Season the actual chicken, not the flour/batter.
You can even marinate the chicken over night before you batter it.
Some of the best batter I've used is:
Bisquick or
Regular flour or
1/2 cornmeal 1/2 flour mixture
you can dip it in milk or egg if you feel the need, but it truly not needed. Just wash the chicken and the moisture from the water will hold the dry batter on after its been properly seasoned.
Oh, and PLEASE season your meats. If you don't have nothing else in your kitchen to season your meat, find some Adobo or Lawry's Season Salt and some regular black pepper. That will be good enough.
Lazy cookers.... don't use cornflakes! Somethings really ARE just a breakfast food.
And most important... don't... I REPEAT DO NOT fry the chicken with the lid on the pan. WHY? because you create steam. It collects into water on the lid and then drops down on the batter. This produces some kind of soggy/soft batter instead of the crispy crunchy goodness that fried chicken is supposed to be. Yeah, so what you gotta clean the grease off the stove later. But you gotta clean the stove when you're done cooking anyway, right?
If you're one of those lazy cooks, SEE YA! To get the best food results. Take the extra steps to make your food taste right.
Oh yeah.... AMERICA... BRING BACK THE WINGS WITH THE BONES! If we wanted Boneless "wings" we would ask for damn chicken strips or chicken tenders. We ethnic people LIKE OUR BONES!
**any questions??**
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