Jalapeno Mac and Cheese

My husband LOVES macaroni and cheese...like I think he could eat it for every meal for the rest of his life and be the happiest person ever.  I came up with this recipe when I was wanting to try some new spin of my regular macaroni recipe.  It has quickly become our very favorite!  I have already made it twice this weekend...

Add 1/2 chopped red onion and 2 Tablespoons of butter to a saute pan with some salt and pepper. 

Saute for about 5 minutes.  Then throw in 2 chopped jalapenos (you can take out the seeds if you want it less spicy) and 2 cloves of garlic, chopped.

Saute for another 5 minutes.  Add 2 tablespoons flour, stirring for about a minute until think "paste" forms.

Add 1 cup whole milk and stir until sauce thickens. 

Add in your cheeses.  I used cream cheese, jalapeno jack and cheddar.  Stir until combined.  At this point you need to taste to see if you need any more salt and pepper.  I added about a teaspoon of each.  Add 1/2 teaspoon dry mustard and a few sprinkles of cayenne pepper (depending on how spicy you want it).  

Throw in your cooked pasta and stir to combine.

Now at this point, I like to top with breadcrumbs and broil for a few minutes.  My husband likes it just the way it is, so that is what I did this time.

This recipe is perfect for anything!  A summer barbeque, a thanksgiving or Christmas meal, or even a romantic date night!!

Jalapeno Mac and Cheese

1/2 Red onion, chopped
2 Tablespoons butter
Salt
Pepper
2 Jalapenos, chopped
2 Cloves Garlic, chopped
1 1/2 Tablespoons flour
1 Cup whole milk
4 oz cream cheese
4 oz cheddar cheese
4 oz pepper jack cheese
Dry Mustard
Cayenne Pepepr
8 oz cooked pasta
Panko Breadcrumbs

Red Velvet Whoopie Pies

OK, so these do take a little effort, but they are so fun and delicious, it's worth it.  Let me start by saying you can use any kind of cake mix.  For these I made red velvet, but I also really like chocolate and vanilla.  I'm sure a spice cake would be really good too...OR Funfetti!!

Anyway, mix together the cake batter according to the recipe on the box.

Now, spoon the batter onto a lined cookie sheet in about 2 Tbl. size mounds.  Leave the batter about 2 inches appart because it will expand and rise quite a bit.

Now bake in a 350 degree oven for 8-10 minutes.  You should be able to stick a fork in them and have it come out clean.

Now for the filling...  You could really fill them with any kind of filing from icing to marshmallow cream to some kind of cream cheese something... But, I like this recipe because it is really light and not too sweet.

Mix together 1 packet of INSTANT vanilla pudding mix with 1 Cup Whole milk.  Whisk until pudding comes together.

Add 1 Tub Cool Whip (8 oz.) and 1 teaspoon of vanilla and gently fold in.

Now fill the pies and ENJOY!!

Chicken Pot Pie Turnovers

Got a camera for Christmas...I'm back!

I like this recipe because it's made mostly with ingredients you have in your kitchen and it is a great fix for left-over chicken.

Melt 2 Tablespoons of butter in large skillet.  Add chopped onion, carrot and celery to the melted butter and sauté over medium high heat for about 10 minutes.  Add 2 cloves chopped garlic and one tablespoon of flour and sauté for another minute.  Deglaze with white wine and then stir in chicken broth, rosemary, and dijon mustard.  Add chicken and frozen peas and cook for about 5 minutes until thick.  Season with salt and pepper and taste.  Cool mixture and set aside.

Roll out half a sheet of puff pastry on a floured surface.  Cut into two squares.

Add half of the mixture to one side of the pastry.

Fold over corner to make a triangle.  Press the edges together with a fork to seal.  Carefully transfer pocket to baking sheet with a spatula.

   

Brush each pocket with an egg wash and cut a slit in the top.  

Bake at 375 degrees for 30 minutes.  Let cool for 5 minutes before eating.  

Chicken Pot Pie Turnovers

2 Tablespoons Butter

1/3 Cup Chopped White Onion

1/3 Cup Chopped Celery

1/3 Cup Chopped Carrot

2 Cloves Chopped Garlic

1 Tablespoon Flour

1/4 Cup White Wine

1/2 Cup Chicken Brith

1 teaspoon dijon mustard

1 teaspoon dried rosemary

1/4 Cup Frozen green peas

3/4 Cup Chopped, Cooked Chicken

Salt and Pepper to Taste

1/2 Sheet Frozen Puff Pastry, Thawed

1 Egg

Coconut Chicken

I love coconut!  There is something so tropical about it that it kinda makes you feel like you are on a beach somewhere drinking a pina colada!  OK, maybe not really, but I do love it!  In this recipe I use coconut to bread chicken tenders and then bake them so it gets really crispy!  Mmmm, so good!

Start with Sweetened Coconut Flakes...

Combine 1 Cup Coconut Flakes and 1 Cup Panko Bread Crumbs.  This will be the breading.

In seperate bowl mix 1/2 Cup Milk and 2 eggs. 
Cut your chicken into long "tenders" and season them with salt and pepper.

Dip each tender into the egg wash and then into the coconut.  Lay on lined baking sheet and back at 375 for 15 minutes then flip over and bake 10 minutes more. 

I served mine with a salad...but they would be delicious by themselves as well!

Chili Dogs

So let me preface this by saying, this really is not a recipe...its more like an SUPER easy dinner idea.  When we are having a crazy busy week, I love to have things like this on hand.  Also, chili dogs are COMPLETELY delicious!  This is what you need...

I like Hebrew National.  I'm not claiming to be a hot dog expert, but they do say "no fillers, colors, or by-products" - I don't even know what a "by-product" is, but it sounds horrible!  Anyway, they also only have 40 calories! 
I use Amy's Organic Chili (by far the best/healthiest chili you can gt in a can).  We get the Spicy kind and just heat it up on the stove or microwave.  

Grill the hot dogs and buns until they are lightly charred. 
Top with Spicy Mustard, Chili, and Onions.  EASIEST dinner EVER!!

Teriyaki Chicken Skewers

These are great for a party because they can be assembled ahead of time and thrown on the grill at the last minute.  They are also really easy grab and eat.  They are also perfect for a quick weeknight dinner. 

I usually don't go for bottled sauces, cause I really enjoy making my own, but this is a great one to have on hand when you are in a hurry or just don't want to mess with making your own! The brand is Kikkoman and I get the Reduced Sodium Teriyaki.

Marinate about a pound of cubed chicken for at least 30 minutes, up to 2 hours. 

Skewer chicken, alternating with vegetables (I used mushrooms, red onion, and zucchini - you could also use pineapple or bell pepper)
Grill for about 5 minutes per side.

I served them with some jasmine rice that I tossed with soy sauce, line juice, and rice wine vinegar. I also served some of the Teriyaki sauce on the side.  I mean honestly, it is so easy it shouldn't even count as a recipe!!

Teriyaki Chicken Skewers
10 Bamboo skewers
1 Lb. Cubed Chicken Breast
1 Cup Reduced Sodium Teriyaki Sauce
1 Zucchini
10 Mushrooms
1 Red Onion

Roasted Tomato and Mozzarella Grilled Cheese

There is something about slow-roasting tomatoes that brings out such a rich, complex flavor, way different that eating raw tomatoes.  In this recipe, I roasted some tomatoes and put them on a mozzarella grilled cheese...it was AMAZING!!

You need a couple of hours to really roast the tomatoes right.  I used roma tomatoes and cut them in half length-wise.  Sprinkle them with salt, pepper, and some dried oregano and dried thyme then drizzle them generously with olive oil.  I threw a few garlic cloves on the pan for them to absorb some of that garlic flavor without being overpowered with a garlic taste.

Roast them in a 250 degree oven for 1 1/2 to 2 1/2 hours.  You don't want them to dry out completely, but you do want them to lose a lot of their moisture and shrink down a bit.  

This is what they should look like when you are done.

Spread 2 slices of whole wheat bread with my Perfect Pesto (you can use store bought if you don't want to take the time to make it!!) and sprinkle with Parmesan Cheese.

Layer fresh mozzarella cheese, then a few of your roasted tomatoes.  

Spray the bottom of a skillet and grill the sandwich over medium-high heat until the crust is crispy and brown.

The cheese should be melted, the tomatoes a little warm, the pesto will give it a little kick....Mmmmm, delicious!

Roasted Tomato and Mozzarella Grilled Cheese

4 Roma Tomatoes

3 Cloves Garlic

Olive Oil

Salt

Pepper

Dried Thyme

Dried Oregano

Wheat Bread

Fresh Mozzarella

Pesto