I have been promising my Chili recipe forever. The trouble with that promise was the fact that I never seemed to take the time to jot down the ingredients as I made it. I don’t think I told you guys but I was recently hired to teach a Teen Cooking Class at a local teen center. I’ve successfully completed ONE round (about 8 weeks, maybe?)  and I am hooked!! The kids are inspiring, they hang on to my every word and they call me “Chef Z”. <–that rocks! Anyway, along with the candy apples in the previous post, they asked if we could do Chili. Well, maybe they didn’t, I don’t know…I really don’t listen to them. lol So when my family asked me to make it this week (maybe they didn’t, I don’t know), it couldn’t have come at a better time. It’s so funny how everyone asks for exactly what I want. Weird, right?

I have two secret ingredients – Green Mountain salsa and Muir Glen Fire Roasted Whole Tomatoes…shhhhh. Don’t tell anyone. (Notes listed below as well)

Ingredients:

1 med. white onion, chopped

1 med. green bell pepper, chopped

1 8-oz container sliced portabella mushrooms

3 cloves garlic, minced

3 lbs. ground turkey (or ground meat of choice: ground beef, sirloin etc)

1 28-oz can “Muir Glen” Whole Fire Roasted Tomatoes

2 cans tomato paste

3 16-oz cans “Bush” Chili Beans (Medium Heat)

2 16- oz can “Bush” Light Red Kidney Beans

1 jar “Green Mountain” Salsa (Medium Heat)

2 Tbsp. Crystal Hot Sauce (mainly for the vinegar, not the spice)

1 Tbsp. Smoked Paprika

1 Tbsp. Ground Cumin

2 Tbsp. Dried Oregano

1 Tbsp. Dried Basil

Salt

Pepper

Directions:

Heat a skillet on medium for about 5 minutes. Add 2 Tbsp of Olive Oil and continue to heat for another minute. Add  onions, peppers and mushrooms to pan. Season veggies with salt and pepper. Sauté for 7-8 minutes, add garlic and continue to cook for another 3-4 minutes or until the veggies become tender and begin to “sweat”. Put veggies in Dutch oven.

Using the same skillet, add 2 tbsp of olive oil followed by your ground meat. Season meat with 1 ½ tsp. of salt and 1 ½ tsp. black pepper. Cook until scrambled and no longer pink. Drain in colander.

Turn pot to medium. Add the remaining ingredients stirring between additions. (Be sure to use a wooden (or even plastic) spoon and not a metal one). Once all ingredients have been incorporated, cook on medium for about 15 minutes, stirring occasionally. Reduce heat to low until ready to serve.

Serve over white rice. I like to add a dollop of sour cream and a few sprinkles of sharp cheddar. We usually use Ritz crackers as well but you can definitely use Saltines, cornbread, etc.

Let me know how this comes out! It’s sooo flavorful and there is no need to look fwd to that “next day” like we do with sauce based dishes. Although, it DOES get even better!!! Perfect for the cols nights we have coming!!!

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Cook’s Notes: The porcelain enameled Dutch oven is ideal for cooking this type of dish because the porcelain coating is non-reactive when acidic ingredients like tomatoes are used. If you do have a problem with acidity (meaning the tomatoes seem overly acidic), sprinkle a little sugar in the pot and that should counter it.

Secret Ingredients: My first secret ingredient is the addition of Fire Roasted Tomatoes. These tomatoes will add another level of taste because of their smoky flavor. The other secret ingredient is the Salsa. If you were to think about it, it makes perfect sense. It is composed of tomatoes, onions, garlic, peppers with the addition of herbs and spices. Very similar to diced tomatoes but the added veggies, seasoning and liquid content makes it a better selection to me. I use the Green Mountain because it doesn’t have any gunk in it. It’s clean, organic and made without sugar. The veggie taste isn’t hidden at all.

Please note: You should start on Remoulade first because it has to be refrigerated for 30 mins. Additionally, to help them “set” after cakes are combined and shaped, you will have to refrigerate for 30 mins. as well. If you’re looking for an even easier morning, shape and store crab cakes overnight in the fridge on baking sheets wrapped in plastic; fry just before serving.

Crab Cakes

Crab Cake Ingredients:

• unsalted butter
• olive oil
• 1 cup small-diced red onion (1 med. onion)
• 1 1/2 cups small-diced celery (4 stalks)
• 1 cup small-diced red bell pepper (1 small pepper)
• 1/3 cup small-diced yellow bell pepper (1 small pepper)
• 1/3 cup minced fresh flat-leaf parsley
• 1 tablespoon capers, drained
• 1/4 teaspoon Tabasco sauce
• 1/2 tbsp. worcestershire sauce
• 1 1/2 tbsp. Old Bay Seasoning
• 1/2 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper
• crushed red pepper flakes, to taste
• 1 lb jumbo lump crab meat (in the refrigerator bin in seafood dept.)
• 1 cup plain breadcrumbs (or panko, Japanese bread crumbs)
• 1/2 cup mayonnaise
• 2 teaspoons Dijon mustard
• 2 extra-large eggs, lightly beaten
• Juice of 1 lemon

Directions

Place 2 tablespoons of butter, 2 tablespoons of oil, the onion, celery, red and yellow bell peppers, parsley, capers, Tabasco sauce, Worcestershire sauce, Old Bay Seasoning, salt, and peppers in a large sauté pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature.

Empty crab into a bowl by itself and gently check for shells. Add bread crumbs, mayonnaise, lemon juice, mustard, and beaten eggs and toss lightly.

Add the cooled cooked veggies and mix well. (Whenever you’re working with raw eggs, you want to be sure to not scramble the eggs by adding them to anything hot) Cover and chill in the refrigerator for 30 minutes. Shape into crab cakes, and try to be as uniformed in size as possible. Be sure they are not too big because you need to be able to flip them.

Heat 2 tablespoons of butter and 2 tablespoons of olive oil in a large sauté pan over medium heat. Add the crab cakes and fry for 3 to 4 minutes on each side, until browned. Drain on paper towels; keep them warm in a 250 degree F oven and serve hot.

Makes 8 crab cakes

Note: I’ve also been able to freeze uncooked cakes separated with parchment paper and they came out fine the next weekend when I set them out for a few minutes to defrost and serve after church. It would be just as easy to sub out the crab (if you feel like being cheap or just like eating fish) with canned or smoked salmon as I did in the Ina’s Salmon Cakes post.

Remoulade

Remoulade Ingredients:

2 cups mayonnaise

1 teaspoon Dijon mustard

3 tablespoons capers, minced

1 garlic clove, minced

2 tablespoons chopped parsley leaves

Several dashes hot pepper sauce

1/4 cup Chili sauce

2 tbsp lemon juice

1 tea. Worcestershire sauce

1/2 tea. black pepper

OPT: 1 tablespoon chopped tarragon leaves (I used them because I had them but the sauce will be wonderful even without it!)

Directions:

Mix all the ingredients together in a bowl. Refrigerate for 30 minutes before serving.

I rarely cook with wine ever since the “drunken wine  rice” debacle from Rachel Ray. YUCK! I’m still not over it and like a dog that has been kicked, I have a hard time trusting her after that. If you have a good recipe that may get her back in my good graces, please send because right now, she’s skint. lol

On to the Mahi Mahi (aka Dolphinfish……my dad says they call it Mahi when they want to mark it up. And no, it isn’t dolphin but an actual fish called Dolphinfish) It was delicious! The fish was great but the stars of the recipe were the Butter Beans! WOW! They captured the bacon tomato and wine flavors and lit up! That’s why I upped the recipe to 2 cans. I only made one and was regretful.

Ingredients:

2 Tbs. olive oil
6 thick bacon slices, cut into 1-inch pieces
1 head garlic, cloves separated and peeled
4 ½lb pieces of fresh Mahi Mahi
Coarse salt and freshly ground pepper, to taste
4 tomatoes, peeled, seeded and coarsely chopped*
1 cup dry white wine
1 Tbs. chopped fresh basil
2 cans butter beans (rinsed)

* I definitely plan to use the canned tomatoes next time for this dish. It seemed a little unnecessary as far as what was needed for this dish to get the fresh ones. (Plus you can buy the seasoned kind)

Directions:

In a Dutch oven, heat the olive oil over medium-high heat. Add the bacon and garlic and sauté until the bacon is fairly crisp and the garlic is beginning to brown, about 5 minutes. Push the bacon and garlic to the side and lay the Mahi in the dish. Sear until lightly browned on both sides, using tongs to turn the fish. Season lightly with salt and pepper. Add the tomatoes and pile most of them and the bacon mixture on top of the fish. Add the beans to the pot.

Add the wine and basil and stir to scrape up any browned bits from the bottom. Reduce the heat to low, cover and cook until the fish is done, about 20 minutes. Place beans and vegetables on warmed plate and top with Mahi. Serves 4.

Adapted from Williams-Sonoma Collection Series,Fish,by Shirley King (Simon & Schuster,

This recipe can also be done with Monkfish.A Monkfish recipe is what I set out to find from the beginning but it is a little obscure in this area.

ENJOY!

No one EVER asks for meatloaf. When you think back on the last great thing you’ve eaten, meatloaf never comes up…until now. Meatloaf has a reputation for being boring, dry and tasteless. Trust me when I say, no more.  The three types of meat (pork, veal and beef) represent the perfect trio for a flavorful, moist and tender dish. (Try it the next time you make meatballs too!) Wrapping the loaf in bacon is an old French cooking technique that ensures the meat is able to cook thoroughly without drying out. In addition, the fat bastes the meat and imparts a smokey flavor. We all know the power of bacon! My husband eats it (and LOVES it) with the bacon in tact, for the boys though, I take it off. They confuse easily, lol.

NOTE: This recipe will make 2 loaves which I needed for 8 people and hopes of not cooking the following day. Feel free to half the recipe for 4-8 people.

INGREDIENTS:

2 Tbs. vegetable or olive oil; more for the baking sheet
1 medium onion, chopped
1 medium yellow pepper, chopped
1 medium red pepper, chopped
3 garlic cloves, minced
1 lb. ground beef, 85-percent lean
1 lb. ground veal
1 lb. ground pork
1 pack center-cut bacon
3/4 cup Parmigiano Reggiano (or other good quality Parmesan)*
1/2 cup tomato ketchup
1 Tbs. Dijon-style mustard
1-1/2 tsp. Worcestershire sauce
3/4 cup fresh plain breadcrumbs
1 egg
2 tsp. kosher salt
1-2 tsp. freshly ground black pepper
1/4 cup flat-leaf parsley, chopped**
1/4 cup basil, chopped**

My meats and flavors ready to be GENTLY combined

(PLEASE SEE COOK’S NOTES BELOW!)

* I already had a block of this cheese in my fridge so I used it. Again, you can use regular parmesan. By parmesan I DO NOT MEAN the powdered stuff on the sauce aisle!! The deli section is equipped with block imported cheeses in the cooler. If you don’t want to grate it yourself, there is a brand that offers the parmesan in little shards/grated.
** I used a quarter cup of the tube parsley herb blend and a quarter cup of the tube basil found in the produce section. They are super convenient because who doesn’t HATE discarding wilted herbs you were unable to use fast enough.

INSTRUCTIONS:

Heat the oven to 350°F. In a large skillet, heat the oil; add the onions and peppers and cook over medium heat until soft, about 4-6 mins. Add the salt and pepper followed by the garlic and sauté another 1 to 2 minutes to soften. Set aside to cool.

In a large mixing bowl, combine all the remaining ingredients except the bacon. Add the cooled veggie mixture. Mix with a rubber spatula or your hands just until the ingredients are combined. PLEASE BE GENTLE! HANDLE YOUR MEAT GENTLY!!! Pounding your meat, compacting it, smashing it (like I see some of y’all doing with hamburgers) will toughen your meat! So please don’t overwork the meat. (The goal is a tender, juicy loaf, remember?)

Oil a rimmed baking sheet, turn the meat mixture out onto the pan, and shape it into 2 large loaves. (I was thinking that the next time I make this I will divide the meat into 8 mini loaves so everyone can have their own. I’m considerate like that. The only other adjustment needed would be to cut the bacon in half as well. Wrap strips of bacon around the shaped loaf, tucking the ends under the loaves.)

Bake the meatloaves until an instant-read thermometer registers 160°F, 45 to 55 minutes. Before slicing, let the meatloaf rest for 10 to 15 minutes to allow some carryover cooking and to let the juices redistribute. To serve, slice and spoon some of the pan juices over the slices, if you like.

I like to serve this with mashed potatoes and corn or sweet peas.

PLEASE PLEASE PLEASE TRY THIS RECIPE! YOUR MAN, YOUR GUESTS AND YOUR TASTEBUDS WILL LOVE IT!!!!!

So as you all know, I am a fan of Macaroni and Cheese and Mac n Cheese recipes. While there is such a thing as a bad dish of it, there are soooo many combinations and opportunities for fabulous ones! Before they flip the switch on the chair, there are two things I am requesting. First, this Macaroni and Cheese (on the finest of China, of course!) and a slice of the Kicking Key Lime Pie! Okay, okay…the whole pie. HEY! I’m dying I should get as much as I want! *side eye* After those two, I will repent and go in peace.
Anyway, this recipe calls for making a béchamel sauce. Basically, you’ll be making a roux (some type of fat i.e. butter, shortening, oil + flour) and then combining that with milk and cheese. Piece of cake!

Ingredients

Macaroni & Cheese:
4 oz grated white Cheddar cheese
4 oz finely cubed Fontina cheese*
4 oz grated Gruyere cheese*
8 oz grated Parmigiano-Reggiano, or other good-quality parmesan cheese (about 2 c)
1 lb penne pasta (or your preference such as elbow)
1 tea minced garlic
7 T butter
4 T flour
2 c half and half
3/4 tea salt
1/4 tea ground white pepper

Topping:
1/2 c bread crumbs (fresh if possible)
1/2 oz grated Parmigiano-Reggiano, or other good-quality parmesan cheese
2 tea dried parsley
1/4 tea of white pepper

*Note: I get my cheeses from Publix’s deli and I rarely find the Fontina and Gruyere hard enough to get a good grate out of them. They are much softer than the cheddar and parmesan. When you ask for them at the counter, ask for a large brick of each instead of sliced cheese.

Directions

In a heavy, medium saucepan melt 4 tablespoons of the butter over low heat. With whisk in hand, add the flour and combine. Cook, stirring constantly, for 3 minutes. It will look like corn meal and will be wet but thick.
Increase the heat to medium and whisk in the half and half little by little. (Big splash, whisk, big splash, whisk…) It should take you about 5 minutes to whisk it all in. There should never be a point when the liquid isn’t instantly absorbed into the flour/butter mixture. Take your time. As you’re adding it, it will start looking like the paste we used for the paper Mache projects from elementary school. Unlike in school, please try to resist the urge to eat it we need it for the dish. O_o Lol Cook until thickened, about 4 to 5 minutes, stirring frequently. Remove from the heat, season with salt, pepper and 4 ounces of the grated parmesan. Stir until cheese is melted and sauce is smooth. Cover and set aside.
Preheat the oven to 350 degrees F.
Fill a large pot with water and bring to a boil over high heat. Add salt to taste and, while stirring, add the macaroni. Return to a boil, reduce the heat to a low boil and cook for about 5 minutes, or until macaroni is very al dente (slightly undercooked). DO NOT OVERCOOK! The macaroni will continue to cook in the oven. (IMO, one of the worst things you can do to a mac n cheese is to overcook the noodles; that and leave out the cheese. lol) Drain in a colander and return the macaroni to the pot. Add 2 tablespoons of the butter and the garlic and stir to combine. Add the béchamel sauce and stir until well combined. Set aside.
Using the remaining tablespoon of butter, grease a 3-quart baking dish or casserole and set aside.
In a large bowl combine 4 ounces of each, the parmesan, cheddar, fontina and gruyere cheese. Toss to combine.
In another small bowl, combine the topping ingredients and set aside.
Depending on the size/deepness of your dish, you may be able to do three layers which I think works better. However, my casserole dish (pictured) is very shallow and wide so I only have 2 layers. You’ll be able to tell once you spread a third of the noodles in the dish and seeing if it completely covers the bottom or not. If not, switch to two layers….still amazing don’t worry. So after you have your first layer (completely covering the bottom) add a 1/3 (or 1/2 if doing 2 layers) of the mixed cheeses. Go on to your next layer of noodles, followed by the next layer of cheeses…..etc. Once all of your macaroni is in the dish, cover with the topping mixture.
Bake for 40 to 45 minutes, or until the macaroni and cheese is bubbly and hot and the top is golden brown. Remove from the oven and allow it to rest for 5 minutes before serving.
Voila! That is it! I defy you to find one that is better….but please do because I want it!!!

We are serious shrimp people. Actually, we are serious seafood people. We LOOOOOOOVE being in the water. I won’t point her out but one of my sisters even has webbed toes. Lol j/k.  Last night I made the infamous Linguine with Shrimp Scampi that is a fav to a few people around here. However, I stored a few for the people who have been asking me for the recipe for the coconut shrimp I posted pics of on Facebook a couple months ago. (See, I try to look out )

Well, I won’t keep you. (That’s what my aunt says AFTER keeping you on the phone for about 2 hours o_O)  This is super easy, super quick and super tasty! Get to it!  

Recipe slightly adapted from Simply Recipes

Ingredients

• 1/4 cup mayonnaise
• 2 tablespoons sweet chili sauce
• 1 teaspoon chili-garlic hot sauce (optional)
• 1 pound tail-on shrimp, shelled but leave tail on*
• 1/2 cup all purpose flour
• 1 egg
• 2 tablespoons coconut milk (or regular milk)
• Salt and pepper
• 1/2 cup Japanese panko bread crumbs
• 1/2 cup sweetened coconut flakes
• Oil, for frying (I used vegetable)

 *  I prefer at least the U15, flash frozen wild Jumbo shrimp (pictured). “U15” means that there are less than 15 shrimp in a pound. The larger the number the more shrimp you get in a single pound. (Popcorn shrimp would be about 41 to 50 per pound).

Directions

1 In a small bowl, combine the mayonnaise, sweet chili sauce and the chili-garlic hot sauce (optional). Set aside.

2 With a paring knife, slice down deep at the middle of the back of the shrimp, but do not cut all the way through. Discard the black vein/tract.

3 Set three shallow bowls side by side. Place flour in the first bowl; whisk the egg and coconut milk in the second; and combine the panko and coconut flakes in the third.

4 Lightly season shrimp with salt and pepper.

5 Heat 2 inches of oil in a sauté pan over moderate heat until thermometer registers 350°F.

6 As the oil is heating, bread the shrimp by dipping the shrimp on both sides in the flour and shaking excess off. Next dip in the egg/coconut milk mixture and then in the panko/coconut flakes, patting to ensure the coating sticks well.

7 Fry the shrimp in small batches for 2-3 minutes until golden brown on both sides. Serve with Sweet Chili Mayo for dipping.

Serves 4.

You all have my dear friend, Reson to thank for this healthy and absolutely delicious post! (THANKS, RESON! :)) I am a little scattered-brained and I almost forgot that I’d prepared this meal and neglected to put it on the site after I posted the pics on facebook. In addition to that, I wasn’t too pleased with the pics. I haven’t quite mastered the settings on my camera and of all places,  I can’t figure out outdoor lighting. I’m working on it though. Aside from the pics, you’re going to love it! It is the perfect break from the usual hamburgers, hot dogs and chicken this summer.   

Serves: 4

Ingredients

• 1/2 cup sliced yellow onions
• 1/4 cup olive oil
• 2 tablespoons orange juice
• 2 tablespoons lime juice
• 2 tablespoons fresh cilantro
• 5 cloves garlic, smashed
• 1 teaspoon salt
• 1 teaspoon cumin
• Pinch cayenne
• 4 (6 to 8-ounce) troll-caught mahi mahi fillets, skin on
• Coconut Rice, recipe follows
• Tropical Salsa, recipe follows
• Toasted coconut flakes, garnish
• Chopped cilantro, garnish

Directions

In a bowl, combine the onions, oil, orange and lime juices, cilantro, garlic, salt, cumin, and cayenne. Place the fish in a large, non-reactive baking dish. Pour the marinade over the fish, cover and refrigerate for up to 1 hour.

Preheat a grill, and lightly oil the grill rack with vegetable oil. Remove the fish from the marinade. Place on the oiled grill and cook, skin side up, until marked, 45 seconds to 1 minute. Turn carefully with a spatula and cook, skin side down, until the fish is just cooked through, about 4 minutes, depending upon thickness. Remove from the grill.

Spoon the coconut rice into the center of 4 large plates. Arrange 1 fillet onto each serving of rice and top with the Tropical Salsa. Garnish with toasted coconut and cilantro, and serve.

Coconut Rice:

• 1 cup coconut milk
• 1 1/2 cups water
• 1 teaspoon salt
• 3/4 teaspoon sugar
• 1 cup long grain white rice
• 3 tablespoons chopped fresh cilantro

In a saucepan, combine the coconut milk, water, salt, and sugar. Bring to a boil. Add the rice, stir well, and reduce the heat to medium-low. Cover and simmer undisturbed until the liquid is absorbed and the rice is fluffy, about 20 to 24 minutes. Remove from the heat and let sit without stirring for 10 minutes.

Fluff with a fork and add the cilantro. Adjust seasoning, to taste. Serve hot.

Yield: 4 servings

Tropical Salsa :

• 1 ripe mango, peeled, seeded, and diced
• 1 ripe avocado, peeled, seeded, and diced
• 1/2 cup diced fresh pineapple
• 1/4 cup minced red onions
• 1/4 cup minced red bell peppers
• 3 tablespoons chopped fresh cilantro
• 1 tablespoon fresh lime juice
• 2 teaspoons minced jalapeno
• 1 teaspoon minced garlic
• Pinch salt

Combine the mango, avocado, pineapple, onions, bell peppers, cilantro, lime juice, jalapeno, garlic, and salt in a bowl and gently fold to combine. Adjust seasoning to taste. Let sit for 30 minutes before serving for the flavors to blend.

I believe this was my first time preparing an Easter dinner on my own. I made this tenderloin for Christmas and boy was it a hit! I’m known for being a little crazy so experimenting with the palates of 25 to 30 people on Christmas day is to be expected versus waiting until it was an intimate dinner for 5 like on yesterday. Yeah, makes a lot of sense. Lol

Look, this aint for er’body. Only the special folks get this right here. The cut of meat is a bit pricey so I was sure to make them wait for a special occasion before I decided to make it again. Cook’s Illustrated refers to this recipe as show-stopping and believe me, it was. Just my style!
The best part is that it is incredibly simple and makes for a beautiful presentation. The meat is moist (in part from the salt-rub in the prep) and tender. Can’t be beat. I paired it with my favorite Macaroni and Cheese (which can be assembled early and baked when you’re ready) and string beans for a memorable, easy and impressive meal. I hope you all had a Happy Easter.  

Ingredients

1 beef tenderloin, tied with twine (about 3 1/2 pounds)
Kosher salt and black pepper
1 teaspoon sugar
1 slice of white sandwich bread, torn into pieces* (or you can do as I did and use prepared bread crumbs)
1/4 cup minced fresh parsley
1 teaspoon plus 1 tablespoon minced fresh thyme
1/2 cup grated Parmesan cheese (not the powdered stuff but either a block from the deli cooler or the jarred parmesan on the pasta aisle)
3 -4 tablespoons olive oil
2 medium garlic cloves, minced

Ready to roast

Directions

In a small bowl, combine 1/2 tablespoon salt, 1/2 tablespoon pepper, and sugar. Rub mixture all over tenderloin. Place tenderloin on a wire rack set inside a sheet pan. Let stand at room temperature for 2 hours.  Place crumbs in medium bowl and add 1 tablespoon parsley, 1 teaspoon thyme, 1/4 cup Parmesan, and 1 tablespoon olive oil. Mix well.

Feel free to use a food processor for this but since I had to pick between the stand mixer and the processor, I don’t have one. I just went on ahead and minced the remaining 3 tablespoons parsley and 1 tablespoon thyme diligently on my cutting board. Place the herbs in a bowl, add 1/4 cup Parmesan, 2 tablespoons olive oil, and garlic until smooth paste forms. If needed, add more oil.

Preheat oven to 400 degrees. Roast tenderloin for 20 minutes, then remove from oven and cut and discard twine. Using a rubber spatula, spread the herb paste over top and sides of tenderloin. Press the bread-crumb topping over the herb paste. Cook for 35 to 45 minutes or until instant read meat thermometer reaches 165 degrees. If you like it rarer, 35 minutes should be enough. My topping was a little crispy in some spots so be watchful. The meat should be cooked to medium rare and the topping will be golden brown.

Remove roast from oven, and let rest for 30 minutes.
Transfer meat to cutting board, and cut into 1/2-inch-thick slices.

On most days of the week, I send my sister off with food to help her (and a few of her fellow RN buddies) get through the long night shifts. She doesn’t know it, but I leave my phone on just so I can get the call from her telling me how awesome the food was.   Last night, I sent her with a new Mac n Cheese recipe I tinkered around with. She saw me as I was packing the food and I could tell that she was a little skeptical about it. It was understandable. After all, it was a white sauce recipe, involved rigatoni pasta (extremely large, ridged, tubular noodles) and panko bread crumbs. A far cry from the bright orange and yellow dish with macaroni noodles to which she’s accustomed. To add insult to injury, when she questioned the “green stuff” I’d mixed in, I told her that I thought a few scraps of the uncooked collard greens from my mom’s dish would be a “good touch”. You should’ve seen her face!! lol. I could not bring myself to tell her that it was actually parsley. In spite of my laughter, I took her scrunched up nose as a challenge.

I got my phone call around 1:42 a.m., pretended that I hadn’t been sleep since 10 and listened. A smile crept across my sleep-deprived face as she recounted  how she began apologizing to her friends for my experimentation on them; promising that there was a bottle of hot sauce on hand to mask my mistakes if needed. She said that she was cursing me for the embarrassment she was sure to suffer even up until she placed it in the microwave. She watched its rotations with indifference and was happy she had the other dishes on hand. But 2 minutes into the warm-up, she noticed the dish was different. It bubbled, gooed and oozed and suddenly she was squirming, writhing and salivating. (She didn’t say that but I know that’s what really happened) Of course, once tasted, it did not disappoint. In fact, she claims it “MURDERED ALL MAC N CHEESES BEFORE IT.”(o_O  Given her profession, I will accept that idiom as high praise, lol)  Her friends went on and on about it and I could hear it in her voice that she was as proud as a 7 year old whose mom brought cupcakes to the school on her birthday. She ended our phone call with “…and the collard greens WERE a good touch, ZINA! Gurl you good!”

poor child…smh.

Ingredients:

1 1/2 pounds Rigatoni Pasta, cooked according to package (salt the water)

1 1/2 c. Panko breadcrumbs

1 1/2 lb extra sharp white cheddar, freshly shredded (stop being lazy)

1/2 lb deli sliced fontina

1/2 lb deli sliced gruyere

2 1/2 c. heavy cream

2 1/2 c. half n half

2 tbsp. minced garlic (I had some roasted minced garlic in the fridge)

3 tbsp. parsley

1 tea. Kosher salt

1 tea. Black pepper

Butter

Directions:

Preheat the oven to 350 degrees. Butter a 9×13 casserole dish. Spread the cooked pasta into the dish. (I don’t need to tell you to drain it, right? lol) Take half the breadcrumbs and spread them over the noodles. Add the parsley and toss it all to get a good mix. Set aside.

In a sauce pan, heat the cream, half n half, garlic, salt and pepper and cheddar (freshly shredded, right?) on medium. As it starts to melt, grab the other cheeses and break off pieces to toss into the pot. The fontina is too soft for shredding and the gruyere is a pain to work with and I’ve found that it’s gonna melt regardless of how it started. (Yep, figured that out all by myself). Incorporate all the cheese and continue to heat on medium until it is melted and has the consistency of a sauce. Pour sauce over the pasta and stir it a little to “slaquer it” all over every noodle and in every crevice allowable. (I coined that term myself….I’m on a thinking roll today hunh?) Once every noodle is coated, toss remaining bread crumbs over the entire dish and pop that baby in the oven for 20 to 25 minutes or until bread crumbs are lightly toasted.

Definitely try my homemade Marinara sauce in the previous post but if you just feel like being lazy and really don’t care about giving your guests the absolute BEST, you can use your favorite jar sauce. (Please note the sarcasm, lol)

2 jars of your favorite tomato sauce

12 boneless, skinless, chicken breasts (hey, I have a large family and we like to take leftovers the next day)

6 eggs

3 cups parmesan, grated (got it from the refrigerated section across from the deli…not that powdered stuff!)

3 cups bread crumbs (I used the Italian seasoned one’s from Publix)

3/4 cup olive oil (1/4 c per round of cooking….I made 4 breasts at a time)

Salt

Pepper

6 Tbsp fresh basil leaves, coarsely sliced

12 slices fresh mozzarella cheese from the deli (have them slice it kinda thick)

Preheat oven to 400 degrees.

Prepare chicken by laying it between two layers of parchment paper (or saran wrap). Using a meat mallet, wine bottle or rolling pin (my fav), pound out the chicken pieces until they are 1/4 and 1/2″ thick pieces. Don’t underestimate the necessity of pounding them out, this will ensure tenderness.(Some of them may be tooooo thick and you might have to go after it with a knife) Make sure all pieces are even. Nothing worse than some being overcooked and some being undercooked. Season chicken with salt and pepper.

Using a bowl large enough to comfortably dredge a piece of the chicken, mix the bread crumbs and 1/2 the parmesan cheese. In a separate bowl, whisk the eggs.

Heat 1/4 olive oil in a frying pan. Once hot, quickly dredge the chicken breasts in the eggs, coat with the breadcrumb mixture and then add to the pan. (If you believe you will not move quickly enough to prepare the four pieces evenly, by all means, dredge them first, lay them aside and then fry them all at once.)

Once all 4 are in the pan, in their own little space, cook them until golden brown, approximately 3-4 minutes per side. Remove from pan. Add more oil if needed and continue preparing your (uncrowded) batches of chicken breasts. DO NOT OVER COOK!!! They will continue in oven but the biggest complaint is that the chicken becomes rubbery or hard. My way is delicate and soft, I promise!

In a 9×13 casserole dish, spread some sauce down before placing your breasts. (You will need 2 dishes if you do 12 breasts, fyi) Place sauce over the breasts as well.

Top with basil and then mozzarella. Before placing in the preheated oven, add the remaining parmesan cheese.

Bake for 10-12 minutes or until mozzarella begins to brown. Serve with noodle of choice (I used spaghetti) and the remaining sauce. FIVE STAR!!!!! (Sorry I couldn’t get a pic of it with after it finished baking but they wouldn’t wait)