Showing posts from December, 2012

Macaroni and Cheese

2-3 Tbl butter or margarine
2 cups elbows macaroni (uncooked)
2 cups shredded cheddar cheese
4 cups milk
Salt & Pepper
Optional: breadcrumbs, ham, etc.

Preheat oven to 350° Melt butter in 7x11 glass baking dish. Place macaroni into melted butter and stir to coat. Sprinkle cheese over the macaroni and pour milk on top. Throw in some salt and pepper and you're good to go.

Bake uncovered for 45-60 minutes.

Recipe courtesy of ~ the Queen B herself, my mother!

Now, this is honestly the easiest macaroni and cheese ever, in life. You don't even have to cook the macaroni first!!! A few tips/caveats:
I usually use butter- I always use 3 Tbl but then it gets a little greasy on the bottom. I think with margarine you're ok to use 3 Tbl but if using butter, 2 is probably best. To save time, I actually throw the butter in the dish, and put it in the oven while it is pre-heating. By the time it's melted, and you have everything put together, the buzzer should be g…

Stan's Disappearing Buffalo Chicken Dip

2 cups diced or shredded cooked chicken (I used a pre-cooked rotisserie chicken)
1/3 cup Franks hot sauce
1 cup mayonaise, regular or light (I used Hellmans, light)
1 cup shredded cheddar cheese
2 Tbl finely chopped green onions, optional (I used them)
1 tsp lemon juice
1/4 cup crumbled blue cheese

Preheat oven to 375 degrees.

Toss chicken in hot sauce. Stir in remaining ingredients except the blue cheese. Turn into a 1-1/2 quart shallow casserole dish, and sprinkle with blue cheese.

Bake uncovered for 20 minutes or until bubbling. Serve with celery and/or other dippers.

Recipe courtesy of ~ Hellmans and my friend Stan.

When my friend Taryn told me that this dip was good, I believed her. But I didn't know just how good it was going to be. Quotes like "I just made this for my work holiday party and I think I made 400 new friends" or "my sister said she'd like to climb into a vat of this stuff and eat her way out" - I still didn't quite u…

Rosemary-Balsamic Turkey Cutlets

2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1 tablespoon lemon juice
Leaves from 2 stems fresh rosemary, chopped
1 teaspoon Dijon mustard
2 turkey cutlets (Double the recipe, and eat later in the week on a salad or whole-grain bread)

Salt and pepper

In a shallow dish, whisk olive oil, vinegar, lemon juice, rosemary, and Dijon. Season cutlets with salt and pepper, and marinate at least 15 minutes.

Heat a nonstick skillet over medium heat. Add turkey cutlets, and cook about 12 to 15 minutes, turning occasionally, until cooked through.

Recipe courtesy of ~ Cosmo

I bought turkey cutlets at Stop and Shop the other day, not really thinking about what came next. The good news is, there is always Google. I looked up options, and the most common one was parmesan crusted...but my thought is that is overdone. When I saw this idea, I got excited and plan to make this tonight for me and tt for dinner, probably with either quinoa or cous cous (whatever I…

Everything Lo Mein

For the sauce:
   3 rounded Tbl hoisin sauce
   3 Tbl dark soy sauce
   3 Tbl water
   2 tsp hot sauce

For the Lo Mein:
   1 lb spaghetti
   Salt and black pepper
   1/4 cup vegetable oil, divided
   2 large eggs, beaten
   3 chicken breast cutlets, thinly sliced into strips«
   3 thin cut pork chops, thinly sliced into strips «
   2 tsp ground coriander «
   2" fresh ginger, chopped or grated ((if using the spice, 1/2-1 tsp will do the trick)) «
   4 cloves garlic, finely chopped «
   6 scallions, cut into 3" lengths, then sliced lengthwise «
   1/2 lb shiitake mushrooms, chopped «
   1 red bell pepper, cut into quarters, seeded, then sliced «
1 small can sliced water chestnuts
   Either: 2 cups fresh bean sprouts or 4 generous handfuls of shredded cabbage

Mix together sauce ingredients and set aside.

Bring salted water to a boil for pasta, then cook to al dente.

While pasta cooks, heat a tablespoon of vegetable oil over high heat in a large, non-stick skillet. When …

Eggplant "Meat"balls

Olive oil
Italian style breadcrumbs
Romano cheese
Spices: garlic powder, onion powder, dried basil, dried parsley

Preheat oven to 350 degrees.

Peel eggplant and chop into 1-2" pieces (I cubed it). In a saucepan, heat oil, then add eggplant and cook down until mushy. Remove from heat and mash with potato masher if needed. Eggplants will cook down a lot, so use at least 1 large or 2-3 smaller eggplants to feed more than 2 people.

Add breadcrumbs and cheese (a decent amount of both..), then spices. Mix well with a wooden spoon.

Using a medium sized ice cream scoop, scoop out the sticky mixture and put onto ungreased cookie sheet. Bake for 25-30 minutes.

Recipe courtesy of ~ My dad's boss

These taste AMAZING. However. My recommendation would be to either scoop the mixture into your hands and form into  balls. I did it as it states above, and ended up with little eggplant cakes rather than eggplant meatballs. Also, make sure you use enough of the…