Amazing Mac and Cheese with Sausage

I first discovered Mac and Cheese in all its glory in college, you might be shocked but it is true.  I'll admit I was a late bloomer. Our mom never had it as a staple in our house growing up. She cooked a rotation of 10-12 meals but Kraft ( or homemade ) never made her cut.  As I began teaching myself to cook I played around with making homemade mac and cheese and have perfected it over the past six years.  I would say even BIG KIDS love Mac and Cheese.  This has been is my go to meal for a long time and it's easy to modify to your taste of what you have in the fridge. It's even a good meal if your expecting big eaters. I also use this recipe to bring to friends houses for parties or potlucks and we often enjoy it as a side. Enjoy!

I serve this with a LARGE green salad I say (large) to hopefully counterbalance the calories with the healthy salad.   

Amazing Mac and Cheese with Sausage 

Serves 10 ( trust me it does) 

leftovers keep well for 2 days

prep time - 30 mins

cook time: 40 mins 

Ingredient list: 

1 stick butter
1/2 loaf french bread cubed with crust on
1 tsp garlic powder
6 cups warm milk ( I use 2% but whole works well too )
1/2 cup all-purpose flour
1 - 2 tsps salt depending on preference
1/2 tsp nutmeg
1 tsp cayenne pepper ( less or optional for less spice)
1/2 tsp fresh ground pepper
4 cups white cheddar cheese - I use the large black package Tillamook Aged White Cheddar
1 cups Gruyere ( Trader Joe's is where i go) I have left this out if the store does not have Gruyere or its too expensive
1 package grated Pecorino Romano cheese - or Parmesan cheese works too
1 package/box elbow macaroni or spiral pasta
1 lb package pork sausage- cooked and drained ( spice or mild both work )
1 chopped yellow onion
Pam


Directions:
1. Preheat oven to 375 degrees.  Set large pasta pot with water and cook pasta to package directions.

2. Pam  your baking dishes, I usually do the following to make smaller dinners for 2-4 people vs 10 as the recipe makes.
Option 1 - 3 - 8x8 or 9x9 dishes
Option 2 - 1 9x13 baking dish and 1 ( 8x8 or 9x9)

3. Melt 2 tbls butter in a microwaveable bowl,  add cubed bread and toss with butter and the 1 tsp of garlic powder .

toss and set aside.

3. Melt the remaining butter in a large dutch oven. When the butter starts to bubble and is fully melted wisk the flour, cook and stir 2-5 mins until the flour forms a thick paste.  In the mean time put your milk ( I use a 4 cup glass mixing cup) and warm in the microwave.


4. While whisking start adding the warm milk about 1/2 cup at a time and whisk until smooth. The mixture should be thick and creamy after about 10 mins of cooking.  After it is thick add in your salt, pepper, nutmeg , cayenne and keep on warm.

 4.  As your sauce rests start cooking your pork sausage - cook and drain off all fat and allow to set on a paper towel to drain.

5. Keeping your pan dirty from the sausage add your chopped yellow onion and cook until translucent

6. By this time your  pasta should be finished, drain and distribute the cooked pasta to buttered pans allowing about 1/4- 1/3 in from the top of the pan.  

7.  Turn your cream sauce off and remove from heat, add in sausage and onion mix. Then add all 4 cups of your grated cheddar cheese and about the Gruyere cheese. Pour cheese/sausage mixture evenly over the prepared dishes with the cooked pasta in them. allow to rest and lightly tap on the country to get the bubbles out and allow mixture to distribute into pasta.

8. You're almost done!!! Revisit your bread topping and place on top of your pasta then finish with your Parmesan or Pecorino Romano.  Put your finished dish into the preheated oven or freeze depending on what  you're doing with each dish.

Cook for 40 mins


Here your finished cooked product is:

**Modified from Martha Stewart: Mac and Cheese ** 

Spicy Thai Beef with Lime Coconut Rice

I hope everyone had a good Thursday.  We are only 4 days out from the big Christmas Day.....I can hardly wait.  What is on your list?  Anything great for the kitchen I should ask Santa Bill for?

Today I have one of Bill's top 10 favorite dinners for you.  This recipe is requested about once a month since i discover it 2 years ago in Martha Stewart's Every Day Food magazine.  This magazine was a great little guide for me in my early years of cooking - it gave me great meal ideas with minimal ingredients and great flavors.  I recommend it to any new cook!

Spicy Thai Beef with Coconut Rice
Modified from Martha Stewart's Everyday Food
This recipe is easy and impressive you will feel like you just ordered take out in your kitchen.

Prep time 10 mins
Cook Time 30 mins
Servings - 4

Ingredient List: 

Rice-

• 1 1/2 cup dry jasmine rice

• 1 can (13.5 ounces) coconut milk ( light or regular)

• Coarse salt

• Beef-

• 2 tablespoons plus 1 teaspoon fish sauce

• 3 tablespoons plus 1 teaspoon soy sauce

• 2 teaspoon sugar

• 2-3 dry chili peppers or serrano peppers 

• 1 tablespoon vegetable oil

• 3 garlic cloves, chopped

• 3 long hot peppers or red jalapeno chiles, seeded and sliced into 2-inch matchsticks  ( you can use red bell peppers if you want low spice) 

• 1 1/4 pounds ground beef sirloin

• 1 cup loosely packed torn fresh basil leaves

• Lime wedges, for serving

Directions:
1. In a rice cooker or sauce pan, combine rice, coconut milk, 3/4 cup water, and 1/2 teaspoon salt. Cover and bring to a boil; reduce to a simmer, cover, and cookuntil rice is tender and liquid has been absorbed, about 25 minutes.

Please enjoy the picture of Bill playing with the cat and giant bag of jasmine rice - 

 

2.  When rice is almost done, combine
fish sauce, soy sauce,hot peppers, 2 cloves of garlic and sugar in a
small bowl; set aside. 

3. Heat a cast-iron
skillet or wok over high. Add oil and
heat; add garlic and half the chiles. Cook,
stirring constantly, 15 seconds. Add
beef and cook, breaking up meat with
a wooden spoon, until completely
browned, about 4 minutes. Add soy
mixture and cook 30 seconds. Add
basil and remaining chiles and stir to
combine. 

Serve beef over coconut
rice with lime wedges.

p.s. I used dried basil because I forgot fresh.  Still amazing! 

Mexican Stuffed Jumbo Pasta Shells

Happy Sunday everyone, I hope you're rested and ready for a short work week.  I am also looking forward to Thanksgiving and seeing our family.  I'm making appetizers for this Thanksgiving and have been creating some great appetizer boards on Pinterest. Here is what Bill and I had for dinner tonight..I didn't feel like going to the store and had a lot of things on hand so here is what I came up with.  I had bought the pasta shells awhile back to make an Italian dish but I had more of the ingredients for a Mexican theme. We loved them and you will too with the countless variations you can create. They are a repeat meal! (And a freezer meal)

Mexican Stuffed Jumbo Pasta Shells 

Mexican Stuffed Jumbo Pasta Shells

Source: The Girl Who Ate Everything

preheat oven to 375
boil 1 large pot of water
Serves 8 

Ingredients:
1 Box Jumbo Pasta Shells
1 lb cooked lean ground beef or turkey
1 package taco seasoning
4 oz cream cheese
1 1/2 cups red salsa
1 cup taco sauce (or enchilada sauce works too)
1 chopped chipotle pepper in sauce (optional)
2 cups shredded Mexican cheese
9X13 greased baking dish

Garnish:
Woodall's Secret Sauce ( 1/2 c salsa, 1/2 c mayo, 1/2 sour cream)
Chopped Cilantro
Chopped Avocado
Limes


Directions: 
1.  Boil a large pot of water and cook jumbo shells according to package directions.

2. Drain pasta and place on a non-stick surface so shells wont stick together. 

3. While pasta is cooking start cooking your ground meat, drain fat, add taco seasoning and cook according 

to instructions on package, then add cream cheese and blend into meat. Add chipotle pepper if using at this time too.   

4. Pam your baking dish, Dump 1-2 cups of salsa into the bottom of the dish and begin to stuff 1-2 tablespoons mixture into each shell arranging standing up in the dish.

**Total 30 pasta shells  20 fit in the baking dish. I used an extra baking dish 8X8 for the extra 10 shells and froze them**

5. Finally add cheese:

6. Bake for 30-40 mins until cheese is melted and browning

7. Garnish on individual plate and enjoy!

 

Mu Shu Pork - King Wha Copycat Recipe

For those of you who live by me, King Wha Restaurant has been the iconic Chinese food restaurant  in the little land we live and love call Burien.  When I would tell people I lived in Burien they only know the name because King Wha, the best Chinese food restaurant was there.  I have been going to King Wha since I was in grade school and I have always stayed true to my order, Hot and Sour soup, Mu Shu Pork and Mandarin Chicken.  All of these items I had also deemed in my head "restaurant food" and had never tried at home until today....I made Mu Shu Pork!! And in my option it turned out better than King Wha, and it was easy!

Mu Shu Pork - King Wha Copycat Recipe 

Serves 6 -1 large pancake or 10 -1 small pancakes  

pre-time : 20 mins, cook time 30 mins 

Ingredients: 

1 lb pork loin -trimmed, pounded and cut into small bit size piece

Marinate:
2 Tbls dark soy sauce
2 Tbls rice wine or dry sherry ( I only had dry sherry cooking wine)
2 Tbls sugar
2 tsp cornstarch 

Sauce: 

1/2 cup chicken broth 

2 Tbls soy sauce

2 Tbls rice wine or dry sherry 

1 tsp salt

2 tsps sesame oil 

2 tsps corn starch 

Other: 

1 cup - 1 1/2 cups any kind of mushrooms cut into bit sized pieces
1 small can bamboo shoots- rinse din water 2-3 times.
1 bunch green onions
3tbls chopped fresh ginger
2 - 3 eggs beaten
1/2 teaspoon salt
6 tablespoons oil for stir-frying, or as needed
1 teaspoon sesame oil

1 bag bean spouts
Plum sauce - Prepared
Tortillas or Mandarin pancakes ( Tortilla Land is what I used in the refrigerator section with a yellow package) 

Directions: 

1.  Take Pork; trim off fat, cut into bite sized pieces and pound then. 

(this is what I used, it's a end piece of a pork loin) 

2.  Make marinade, combine soy sauce, rice wine/sherry, sugar and corn starch in a bowl and mix until blended. Add pork and allow to sit for at least 15 mins.  

3. Make Sauce in a separate bowl and set aside - broth, soy sauce, salt, oil, sherry/rice wine, corn starch. 

4. Heat up your frying pan be sure to use a non-stick or a Wok. I used a 10 in cast iron non-stick on Med-High heat.  When pan is hot add 1 tablespoon oil.  Add your 2-3 scrambled eggs to the pan and scramble eggs until no longer runny.  Remove egg and wipe pan clean with a paper towel.

4.  After pan has been cleaned out heat 1-2 tablespoon oil  on Med-High heat and add in the chopped ginger until fragrant then add in the pork and the marinade and cook pork until no longer pink. Some of the pieces will stick to the bottom but that's okay, just done let it burn. 

Once pork is done, remove from pan and set aside.  Wipe down pan as best as you can and heat the remaining 2 tablespoons oil. 

5.Add mushrooms to hot oil and allow to reduce 2 minutes until they begin to wilt.  Add bamboo shoots and 1/2 of your bunch of onion then add the pork and eggs back into hot pan and turn heat to high and add your reserved sauce. Allow all flavors to blend and sauce to thicken ( about 5 mins) .

vegetables cooking 

                                                         final assembled Mu Shu Pork  

6. Pancake assembly: 

Warm your pancakes - I used these Tortilla Land tortillas and my crepe pan: 

7.  Spread plum sauce, bean sprouts, green onions and pork mixture on your pancakes and enjoy! 

Baked Chicken Taquitos

I am pretty excited about this post.  Taquitos have always been something I seek out on a menu regardless if it's a Mexican restaurant or a bar appetizer. I will also admit when I'm shopping at Costco and hungry, I sneak in a box of frozen taquitos into the cart.  I love taquitos! When I saw this recipe on The Girl Who Ate Everything's blog I thought about it for a week before I made it.  ( I am still thinking about them)  This recipe was fun, versatile and not fried! Delicious results, creamy, flavorful and easy! I made these with 20 flour tortillas and a few of  corn ( gluten free option, but the flour was better :) 

Baked Chicken Taquitos 

Recipe and Tutorial 
Make 20 Taquitos 
Prep time 30 mins 
bake time 
1 package cream cheese ( I used reduced fat) 
1 cup salsa ( green or red)  
1  fresh lime juice
1 teaspoon cumin
2 teaspoon chili powder
1 1/2 teaspoon onion powder
1 teaspoon garlic powder
1/4 cup chopped cilantro
1/2 cup Tablespoons sliced green onions
3 cups shredded cooked chicken ( about 3 cooked chicken breast or 1 rotisserie chicken) 
2 cup grated pepperjack cheese ( or cheddar) 
1 small can fire roasted jalapenos peppers 
about 24 small corn or flour tortillas (we liked flour better)
kosher salt
cooking spray

1. Preheat oven to 425. Line baking dishes or cookie sheets with Pam or a silpat. Start by mixing cream cheese, salsa, lime, cumin, chili powder, onion powder, garlic powder together in your mixer. 

** I used red salsa**

2. Add in cilantro, onions, chicken and cheese - until mixed 

** Do not over-mix**

3.  Next put tortillas in microwave for 20 sections with a wet paper-towel over them to make them easy to work with ( Work in batches of 5-6). Spray Pam on one side of tortilla then place 4 tbls mixture on one side and tightly roll. 

Roll then place in baking dish ( Do not let them touch) Place seam side down.   Pam side will be on the outside. 

4. Bake in oven until golden brown at 425 for about 25 - 30 mins ( check after 20mins) Some mixture will fall out but you can easily stuff back in. 

let cool on cooling rack. 

5. Plate and serve!  Or store in fridge and warm for 10 mins in oven to reheat. These also freeze beautifully too! 

Serve with salsa, sour cream and guacamole!  Enjoy. 

Love Lydia  

Steak Gorgonzola Alfredo - Olive Garden Copy Cat Recipe

Once again here I am working to copy cat a Steak Gorgonzola Alfredo pasta recipe from the Olive Garden.  I have a always loved to re-create dishes and the chain restaurants always do a good job of putting uncommon elements together.  I find it challenging and fun with no recipe just trail and error. Then I can share it with you!   I was inspired to make this after I entered the giveaway from The Girl Who Ate Everything's blog for $100 to Olive Garden.   I entered last week and I keep thinking about how I'd love the $100 - There is only today left so click on the link and enter! 


Steak Gorgonzola Alfredo- Olive Garden Copy Cat Recipe 

Here is my Recipe and my Tutorial 


Servings:4  Prep time:45 mins. 


Ingredients:


1 package fettuccine pasta 
1 hanger steak (about 1.5lbs) or any kind of steak
1 cup chopped fresh spinach
1/2 cup Gorgonzola
1/3 cup chopped sun dried tomatoes in oil  


Balsamic Glaze:
1/2 cup Balsamic Vinegar  
1 Tbls sugar
1 Tbls balsamic vinegar 


Alfredo Sauce:
1 pint half and half 
1 cup Kraft processed parmesan cheese
4 Tbls butter
3 oz cream cheese 
1 Tbls garlic powder
salt and pepper to taste


Tutorial:
Balsamic Glaze (can be made up to 1 week in advance) 
1. Warm saucepan to high heat add 1/2 cup balsamic vinegar and reduce to 2 tablspoons this will take about 15 mins on high heat - stir and watch.  If you're not watching the vinegar will evaporate into nothing.  

Add in 1 Tbls sugar (this is optional because the balsamic becomes sweet as it cooks) 

Transfer to a container with a pour spout ant add 1 Tbls vinegar to thin. 

 Should Stick to spoon (maple syrup consistency) 

Set aside 

2.  Alfredo Sauce- Mix half&half, butter, cream cheese and garlic powder  in a saucepan together on medium heat until mixtures blends together and bubbles.  Add in cheese and simmer for 15 mins stirring occasionally. Should be smooth and creamy. Salt and pepper to taste.  

  

3. Prepare Steaks (Start water to boil pasta here) 
I used my inside Cuisinart grill press but you can pan fry the steaks or gill them on a outdoor grill.  used a 1 1/2 lb hanger stake and cut into 1 in wide pieces. 

 cut with salt and pepper on them (bring to room temperature) 

Pound steaks until all are about 1/2 thick and drizzle with olive oil.  

Grill:About 10 mins for medium rare and let rest 

4.  Assemble:


Mix 1 cup chopped spinach into your Alfredo sauce and turn heat off. Drain pasta and toss with 2 tablespoons olive oil.  

Plate with pasta first, then spinach Alfredo sauce,  sprinkle with sun dried tomatoes. Finish with your steak ( sliced or whole) 2 pieces per pate, add Gorgonzola and balsamic glaze and enjoy! 


*If you're Alfredo is too thick add a little olive oil and or more 1/2 and 1/2*

Enjoy!  (Let me know how it compares to the Olive Garden)