Tag Archives: Recipes

Mac n’ cheese!

Mac n' cheese =)

Joe originally found the base recipe HERE, but decided he didn’t want to mess with all the extra’s so he adapted it to what he wanted:

Ingredients:

Kosher salt, to taste

1/2 pound macaroni noodles

2 cups milk

4 Tbsp butter

1/4 c all-purpose flour

1/4 tsp fresh ground black pepper

1/4 tsp ground nutmeg

4 c sharp cheddar cheese

Directions:

1. Preheat oven to 375.

2. Cook macaroni noodles according to package directions, or about 6-8 minutes. Drain and set aside.

3. Add butter and flour to a medium saucepan, stirring to combine. Add milk to the pan, stirring occasionally, until milk begins to boil.

4. Remove butter, flour, and milk mixture from the heat. Add in 3 cups of the cheese, and all of the nutmeg, salt, and pepper.

5. Add the sauce mixture to the noodles that were set aside.

6. Grease a 1 1/2-2 quart baking dish with butter, then add the mac n’ cheese to the baking dish.

7. Cover mac n’ cheese thoroughly with the rest of the cheese, then place in oven for 30-35 minutes until cheese on top is bubbly and melted.

8. Allow to cool for 5-10 minutes, then enjoy!

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So simple it should be criminal chicken salad sandwiches

I actually made chicken salad a few days ago, but forgot about it till I made a sandwich today. Here’s my super secret, simply delicious chicken salad recipe:

Ingredients:

1 Whole chicken (about 4-5 pounds will make MORE than enough)

1 Carrot

1 Yellow Onion

2-3 stalks Celery

1 chicken bouillon cube

3/4 c mayonnaise

2-3 Tbsp Dijon mustard

Kosher salt, to taste

Freshly ground black pepper

Bread of your choice ( I use sourdough)

Sliced cheese of your choice (I prefer medium cheddar or swiss)

Yellow mustard (optional)

Sweet Pickle Relish (optional)

Directions:

1. Place whole chicken in large stockpot and cover with salt and pepper.

2. Rough chop all vegetables and add to stock pot. Cover with salt and pepper again.

3. Fill stockpot with water till chicken is just covered and add bouillon cube. Cover stockpot with a lid.

4. Place stockpot over high heat and bring to a boil, then reduce to a simmer and allow to simmer for one hour.

5. Remove chicken from stockpot, place on a plate or in a large bowl. Cover and allow to cool in the refrigerator for one hour.*

6. Once chicken has cooled, remove skin and discard. Pull the meat off the chicken carcass and shred to desired size. Place shredded chicken in a large mixing bowl.

7. Once all the chicken has been shredded, add mayonnaise, Dijon mustard, salt, and freshly ground black pepper. Mix together to obtain desired consistency.

8. Toast bread, add desired condiments (I prefer mayonnaise, mustard, and sweet pickle relish), place desired amount of chicken salad on bread, top with cheese, and enjoy!

*Chef’s notes: After the chicken has been removed from the stockpot, you can strain the vegetables out of the stock and reserve the liquid to be used as chicken stock. Use within 14 days or place in freezer for later use.

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