My daughter says, “There is nothing like coming home to Mom’s Macaroni and Cheese on a chilly day. Comfort food like this warms up the soul as well as the belly. I like to add a little variety by using different cheeses. We used french gruyere this time. Enjoy!
Mom’s Macaroni and Cheese
Yield: 4 servings
½ cup butter (divided)
4 T. flour
1 tsp. salt
¼ tsp. pepper
2 cups milk
1 ½ cups of your favorite hard cheese, sharp cheddar, gruyere, etc (shredded or cut into ½ inch cubes)
1 tsp Worcestershire sauce
1 ¼ tsp. prepared mustard
1 T. onion (chopped)
8 saltine crackers, crushed (optional)
2 cups elbow macaroni (cooked and drained)
Directions Continue reading
Got a carnivorous craving? If you’re like me who tries to limit red meat intake but enjoys a great steak now and then, try this steak topper and enjoy the delicious taste of going to a fancy Steak House right from your own kitchen.
This is a great date night meal on a budget too.
Yield: 2 servings
Flank Steak with Blue Cheese and Herb Topping
½ – ¾ lb. beef flank steak
5-6 oz. mushrooms
¼ of an onion
1 oz. blue cheese crumbles
1 sprig of fresh thyme
1 sprigs of fresh rosemary
salt and pepper to taste.
1 lb. thin-sliced boneless chicken breast (or chicken tenders)
1 egg, beaten
shredded parmesan cheese (enough to coat the chicken)
1-2 tomatoes, medium diced
½ brown onion, sliced
Italian seasoning (2-3 shakes)
2 cloves of garlic, minced
salt and pepper to taste
fresh basil, chopped
2 Tablespoons olive oil
Instructions Continue reading
I only recently discovered ras el hanout, the dynamic spice blend from Morocco. I found a jar of this flavorful blend at Williams-Sonoma. I seasoned the chicken with this and just a little salt and pepper…Oh so good! This recipe pairs the chicken with a yummy sauce of greek yogurt, shredded cucumber, lemon and garlic along with a simple but classic tabbouleh.
Ras El Hanout Chicken with Cherry Tomato & Cucumber Tabbouleh
Makes: 2 Servings
Calories: About 700 Per Serving
Cooking Time: 25 to 35 minutes
- 2 Boneless, Skinless Chicken Breasts
- ½ Cup Plain Low-Fat Greek Yogurt
- 4 Ounces Cherry Tomatoes
- 1 Clove Garlic
- 1 Lemon
- 1 Cucumber
- 1 Large Bunch Mint
- 1 T. Ras El Hanout (found at Williams-Sonoma)
- 1/4 cup quinoa
- 1 T. Pistachios (optional)
Cook the quinoa:
Add 1/4 cup salted water and the quinoa to a small pan and boil on high. Once boiling,reduce heat and cover and cook 12 to 14 minutes, or until tender. Remove from heat and fluff with a fork.
Prepare the ingredients:
While the quinoa cooks, wash and dry the fresh produce. Quarter the tomatoes. Pick the mint leaves off the stems; discard the stems. Peel and finely mince the garlic or use a zester so it resembles paste. Use half of the cucumber for the tabbouleh and half for the yogurt sauce. For the tabbouleh, medium dice 1 half and for the yogurt sauce, grate the other half and squeeze if out to remove excess water and prevent yogurt sauce from being too runny. Quarter and deseed the lemon. In a medium bowl, combine the yogurt, grated cucumber (water removed), half the garlic paste and the juice of 2 lemon wedges; season with salt and pepper to taste.
Cook the chicken:
Pat the chicken dry with paper towels; season with the ras el hanout, salt and pepper on both sides. In a large pan, heat 1 T. of olive oil on medium-high until hot. Add the seasoned chicken and cook, loosely covering the pan with aluminum foil, 3 to 5 minutes per side, or until browned and cooked through. Transfer to a cutting board and set aside to cool slightly. Wipe out the pan.
Make the tabbouleh:
While the chicken cooks, to the pot of cooked quinoa, add the tomatoes, diced cucumber, half the mint (cut into small strips with scissors just before adding), remaining garlic paste and the juice of the remaining lemon wedges. Drizzle with olive oil (optional) and stir to thoroughly combine. Season with salt and pepper to taste.
Finish and Plate your dish:
When cool enough to handle, thinly slice the cooked chicken
on an angle. Top with the remaining mint and pistahio pieces
if desired. Serve with the tabbouleh
and yogurt sauce
on the side. Enjoy!