OLD FASHIONED CREAMY MAC & CHEESE ~ BLOG 366.285
OLD FASHIONED MAC & CHEESE
2 cups elbow macaroni
4 tablespoons butter, dived 2 tablespoons at room temperature + 2 tablespoon COLD and cut into small cubes
2 tablespoons WONDRA flour
2 cups WHOLE milk
FRESH ground sea salt and black pepper
Pinch QUALITY paprika
Pinch of FRESH grated nutmeg
1/4 cup grated Vidalia onion
4 ounces Velvetta, cubed
1 cup shredded medium sharp cheddar cheese (see note)
1 cup shredded Gruyere or Baby Swiss (see note)
- Preheat oven to 350°.
- Spray 9×13 baking dish with non-stick spray.
- Cook macaroni per package directions and immediately drain well.
- In a large sauce pan melt 2 tablespoons of butter.
- Whisk in flour, cooking until golden.
- Add milk gradually and bring to a SLOW boil, whisking constantly for several minutes.
- Season to taste with FRESH ground sea salt, black pepper and a pinch of paprika and nutmeg.
- Remove from heat.
- Add half the macaroni to baking dish.
- Sprinkle half the onion on top and half of each cheese on top.
- Repeat layers.
- Pour sauce evenly over top.
- Dot with remaining butter.
- Bake 30 minutes covered.
- Uncover and bake 5 minutes more until top is golden and crisp.
NOTE: FRESH GRATE YOUR CHEESE FOR THE BEST RESULTS!
PORK CHOPS with SCALLOPED POTATOES ~ BLOG 366.284
One of my grams go to recipes was Pork Chops with Scalloped Potatoes. The aroma of tender pork chops and creamy, cheesy potatoes would fill the house, making our mouths water in anticipation. Unlike this recipe I believe hers came from off the side of a can of Campbell’s soup.
PORK CHOPS with SCALLOPED POTATOES
5 potatoes white or Yukon Gold
4-6 pork chops
1 Vidalia onion, thinly sliced
1 cup WHOLE milk
2 tablespoons WONDRA flour
3 cups shredded cheddar cheese
3 tablespoons butter
FRESH ground sea salt and black pepper, to taste
- Preheat oven to 350°.
- Grease a large baking dish.
- Peel and thinly slice the potatoes, about ¼-inch thick.
- Slice or dice the onion.
- In a large bowl whisk milk and seasoning together with the flour until smooth.
- Stir in cheese and onions.
- Fold in potatoes.
- Transfer the mixture to the prepared baking dish and dot with butter.
- Arrange the pork chops on top of the potato mixture.
- Bake 1 hour until potatoes are tender and pork is cooked though, turning the pork chops halfway.
- Depending on thickness this may take 10-15 minutes longer. If baking longer than an hour lightly cover with foil to prevent chops from drying out.
NOTE: Shred cheese from a block for best results. Bagged shredded cheese has preservatives that alter the consistency.
WORDLESS WEDNESDAY ~ BLOG 366.283
MEXICAN CHICKEN MANICOTTI ~ BLOG 366.282
MEXICAN MANICOTTI
4 manicotti shells
1 cup rotisserie chicken pieces
1/4 + 1/4 + 1/2 cup salsa
1/2 cup ricotta cheese
2 tablespoons FRESH chopped parsley
1 mini red pepper, chopped
2 green onions, chopped small
1 LARGE clove garlic, minced
1/4-1/2 teaspoon hot sauce
1/3 + 1/3 cup shredded Mexican blend cheddar cheese
- Preheat oven to 400°.
- Prepare manicotti shells just shy of al dente.
- In a small bowl combine the chicken pieces, 1/4 cup salsa, ricotta cheese, 1/3 cup shredded cheese, green onion pieces, red pepper pieces, minced garlic and hot sauce.
- Lightly spray baking dish with non-stick spray.
- Spread 1/4 cup salsa in baking dish.
- Gently fill manicotti shells with chicken mixture.
- Arrange shells in a single layer on top of salsa.
- Top with remaining salsa.
- Cover and bake 20 minutes.
- Top with remaining cheese and return to oven for 5-10 minutes until cheese is melted.
HAPPY HOMEMAKER MONDAY, RECIPES, MENUS week 40 of 2024 ~ BLOG 366.281
Be sure to join Happy Homemaker Monday with our host, Sandra at Diary of a Stay at Home Mom
WEEKEND RECAP
I spent Saturday primarily at an Eagle’s function and then at an impromptu birthday party in the evening. Sunday was another lazy day with friends and football and I did get a little baking done.
THOUGHT FOR THE DAY
THE WEATHER OUTSIDE
FINALLY the fog is here in the mornings as our lows are nearing the 30’s. This week is predicted to be in the 70’s. YAY Fall is here!
ON MY MIND
Prayers for all of those people affected by Hurricane Helene and for the first responders helping them to begine to dig out and rebuild. The devastation is just mind boggling – so much loss on so many levels.
TO DO LIST, APPOINTMENTS & PROJECTS
THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
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DVR/TV TIME
WHAT’S ON THE DVR/TV
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READING TIME
FUNNIES
MENU PLANS
BREAKFAST is always a work in progress for me – it will generally be hot water and a fruit yogurt 😀
10/7 MONDAY
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10/8 TUESDAY
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10/9 WEDNESDAY
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10/10 THURSDAY
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10/11 FRIDAY
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10/12 SATURDAY
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10/13 SUNDAY
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DINNER
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SLOPPY JOE SLIDERS
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HAM & CHEESE BREAD PUDDING
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CORN YOYO
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BBQ PORK CHOPS, LEGENDARY POTATOES and RANCH SLAW
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CORN YOYO
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OUT with FRIENDS & TIMBERWOLF
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CAMPFIRE CASSEROLE |
DESSERT
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FINALLY MAKING the PEAR WALNUT CRISP
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INSPIRATIONS
LIFE TIP
HOMEMAKING / COOKING TIP
RECIPE LINKS FROM LAST WEEK
WEEKLY FEATURED PARTY LINKS
SILENT SUNDAY ~ BLOG 366.280
SATURDAY COFFEE ~ BLOG 366.279
HATCH CHILE CHICKEN PINEAPPLE BLACK BEAN ENCHILADAS ~ BLOG 366.278
It was August and you know what that means? HATCH CHILES!!!!! Enchiladas are a perfect vehicle for the many uses of Hatch chiles. This can easily be a vegetarian version if you skip the chicken 😀 Hatch chiles and pineapple work hand in hand to tantalize your taste buds.
HATCH CHILE CHICKEN PINEAPPLE BLACK BEAN ENCHILADAS
1 tablespoon butter
2 cups rotisserie chicken pieces
1 MEDIUM onion, small chopped
1 SMALL red bell pepper, small chopped
1 can (20 oz) pineapple tidbits in juice, drained, reserve 1/3 cup juice (see note)
1 (15 oz) can BUSH’s seasoned black beans, drained and rinsed
1/2 cup chopped FRESH roasted green chiles
FRESH ground sea salt and black pepper
1/4 cup FRESH chopped cilantro
2 cups shredded Mexican cheese (Cheddar Jack combo)
1 1/2 cups Chile verde enchilada sauce
12 golden blend tortillas
- Heat oven to 350°.
- Spray 9 x 13 in. Baking dish with cooking spray.
- Melt butter in a large skillet.
- Add onion and pepper, cooking 4 – 5 minutes.
- Stir in chicken pieces, pineapple, beans and green chilies. Cook and stirring regularly until heated through.
- Add FRESH ground sea salt and black pepper, to taste.
- Remove from heat.
- Stir in 1/4 cup cilantro and 1 cup cheese.
- Spread 1 tablespoon enchilada sauce onto each tortilla.
- Spoon 1/3-1/2 cup of meat mixture on top of the sauce.
- Roll up tortillas tightly and place in baking dish.
- Mix 1/3 cup pineapple juice and remaining enchilada sauce.
- Pour over top of enchiladas.
- Sprinkle with 1 cup cheese.
- Spray foil with non-stick spray and cover enchiladas.
- Bake 30 minutes.
- Remove foil, add more cheese if desired and bake 5 minutes more until cheese is melted.
NOTE:
- Use 1 1/2-2 cups FRESH pineapple if you have it!
- You could substitute enchilada sauce if you prefer, but we really like the green 😀
BOSTON CREAM PIE CUPCAKES ~ BLOG 366.277
Are you a fan of traditional Boston Cream Pie? I AM!!!! Boston Cream Pie is my ALL time favorite dessert. And it is relatively easy to make using simple pantry ingredients, yet appearing beautifully elegant. The moist tender cake filled with rich vanilla pudding and then topped with a silky chocolate ganache is completely irresistible!
Every year since my cousin passed away in 1998 her sister and I make cakes on her birthday. With the passing of their father this past spring we will now also do it on his birthday. The day I made these would have been his 81st birthday and Boston Cream Pie was one of his favorites.
Traditional Boston Cream Pie was a dessert that grams made frequently for Sunday dinners so it has a status of not only a favorite recipe, but also one that evokes fond memories of family long lost. These made as individual cakes are a wonderful modern twist to a beloved classic that allows for individual indulgence in smaller portions. I’ve been making Boston Cream Pie for years in honor of grams, but must admit it never occurred to me to make them as individuals. These layered individual beauties are perfect in the new small bite format and bring a flavor symphony to your mouth!
Now all of that said, next time I will be assembling them differently. I found that there wasn’t enough custard doing it this way and having followed her recipe exactly also found that her ganache was too runny and not chocolatey enough. I will take pictures at that time and update this post to the changes.
BOSTON CREAM PIE CUPCAKES Adapted from Recipes by Clare
Clare offers dairy free and gluten free versions of her Boston Cream Pie Cupcakes at her site Recipes by Clare.
CUPCAKES
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, room temperature
1/2 cup granulated sugar
2 LARGE eggs
1 1/2 teaspoons PURE vanilla extract
1/2 cup WHOLE milk
- Preheat oven to 350° and line a muffin tin with cupcake liners or spray well with non-stick baking spray.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, beat butter and sugar together until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix in vanilla extract.
- In a 3rd larger bowl combine the wet and dry ingredients alternately adding the flour mixture and milk to the butter mixture, beginning and ending with the flour mixture. Mix until JUST combined. DO NOT OVER MIX!!!
- Divide the batter evenly among the cupcake liners.
- Bake 18-20 minutes or until a toothpick inserted into the center comes out clean. Let cool completely.
CUSTARD FILLING
1/3 cup sugar
scant 3 tablespoons cornstarch
1 1/2 cup WHOLE milk
3 JUMBO egg yolks
1/2 cup heavy cream
1/4 teaspoon salt
2 teaspoons PURE vanilla extract
3 tablespoons unsalted butter
- Combine the cornstarch, sugar, milk, eggs, cream, vanilla extract, and salt in a saucepan. Whisk until smooth.
- Bring the custard to a boil over moderate heat, whisking constantly. Continuing to whisk, let the custard boil for two minutes.
- Remove from heat, and whisk in the butter. Set custard aside to cool, continuing to whisk occasionally.
- Once the cupcakes are cool, cut a small circle out of the center of each cupcake and fill with vanilla pudding.
GANACHE
1 cup heavy cream
1 cup semi-sweet chocolate chips
- In a small saucepan, heat heavy cream JUST until it begins to simmer.
- Remove from heat and pour over chocolate chips.
- Let sit for 5 minutes, then stir until smooth and glossy.
- Spoon the ganache over each cupcake, allowing it to drip down the sides.
- Let the ganache set before serving.
NOTES WORTH CONSIDERING
- Ensure that all ingredients are at room temperature to make a smoother batter.
- Use a piping bag to fill the cupcakes with pudding for a cleaner result.
- Enhance the flavor by adding a teaspoon of espresso powder to the chocolate ganache.
- Serve these cupcakes with a scoop of vanilla ice cream or a glass of cold milk.
- You can use a box pudding and it will work wonderfully, we just prefer homemade.
- Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Let them come to room temperature before serving for the best texture.
- They freeze well before the ganache. Add ganache after thawing.
My version that I have made for many, many years!
BOSTON CREAM PIE
CAKE
1 cup sugar
5 tablespoons unsalted butter, softened
1 teaspoon PURE vanilla extract
1 JUMBO egg
1 1/4 cup cake flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup WHOLE milk
- Preheat oven to 350°.
- Butter and flour a 9 1/2-inch spring form baking pan OR line cupcake tin. I use a square spring form pan when I make a whole cake to make pieces easier to cut.
- Combine the butter, sugar, and vanilla in a bowl and cream together using an electric mixer until the mixture is light and fluffy.
- Add the eggs one at a time, beating thoroughly after each one.
- In a separate bowl, sift together the flour, baking powder, cream of tartar and salt.
- Combine the dry ingredients with the creamed mixture and add the milk.
- Pour batter into the prepared pan.
- Bake in the middle of the oven for 50 to 60 minutes, or until a toothpick comes out clean.
- Remove from oven and let the cake cool in the pan on a wire rack.
CUSTARD
1/3 cup sugar
scant 3 tablespoons cornstarch
1 1/2 cup WHOLE milk
3 JUMBO egg yolks
1/2 cup heavy cream
1/4 teaspoon salt
2 teaspoons PURE vanilla extract
3 tablespoons unsalted butter
- Combine the cornstarch, sugar, milk, eggs, cream, vanilla extract, and salt in a saucepan, whisking until smooth.
- Bring the custard to a boil over moderate heat, whisking constantly. Continuing to whisk, let the custard boil for two minutes only.
- Remove from heat, and whisk in the butter.
- Set custard aside to cool, continuing to whisk occasionally.
GLAZE/GANACHE
2 ounces semi-sweet chocolate
3 tablespoons unsalted butter
1 cup powdered sugar
3/4 teaspoon vanilla
2 tablespoons hot water
- In a double boiler, melt together the chocolate and butter until smooth.
- Remove from heat and stir in powdered sugar and vanilla.
- Stir in hot water 1 teaspoon at a time until desired consistency.
BUILDING THE PERFECT PIE
- Remove the cake from the pan and cut it in half horizontally with a long serrated knife.
- Place one half of the cake on a plate with the cut side facing up.
- Top with custard.
- Place the other half of the cake on top, with the cut side down.
- Coat the top of the cake with glaze allowing it to drip down the sides.
NOTE: The traditional custard substitutes in this recipe for a pineapple custard which is what we like to do.
WORDLESS WEDNESDAY ~ BLOG 366.276
SPICY CHICKEN SKEWERS ~ BLOG 366.275
SPICY CHICKEN SKEWERS Yields 4 servings
1 1/2 pound chicken tenders
2 tablespoons avocado oil
1 teaspoon garlic powder
2 teaspoons smoked paprika
1/4 teaspoon cayenne pepper
FRESH ground kosher salt and black pepper, to taste
- Heat grill to medium high.
- Coat grill well with non stick grill spray.
- Whisk together paprika, cayenne, garlic powder, salt and pepper.
- Toss chicken tenders with avocado oil.
- Toss in prepared seasoning mix, coating evenly.
- Thread chicken tenders onto metal skewers.
- Grill, turning, occasionally 8-10 minutes, until LIGHTLY charred and cooked through.