Three Cheese Mac and Cheese w/ Prosciutto & Leeks inspired by The Big Chili

One of my favorite types of books to read are cozy mysteries (or cozies). Although I've enjoyed almost every cozy I've read, I tend to gravitate towards the foodcentric ones. Weird, huh?  I credit Diane Mott Davidson and her Goldy Bear Culinary Mystery series for introducing me to the genre. A few more of my favorite culinary cozy series are the Hannah Swensen series by Joanne Fluke, the Coffeehouse Mysteries by Cleo Coyle, the Wine Country Mysteries by Ellen Crosby, the Savannah Reid Mysteries by G.A. McKevett, and the Gourmet Girl Mysteries by Jessica Conant-Park and Susan Conant. I also enjoy the Josie Prescott Antiques Mysteries by Jane Cleland, but they are't culinary centered.

Obviously I love the foodie-type ones. I mean, have you read the title of my site? Anything that combines two of my favorite things (food and books) is a-ok in my book...did you catch my post about joining the Foodies Read Challenge this year? Well, as a part of that, I'm hoping to introduce you to even more reads for you or the foodie in your life over the course of 2016.

Pimiento Mac 'n Cheese

What's every kid's favorite food - at least at some point?*

Mmmm-hmmm, macaroni and cheese. It's been my daughter's favorite for darn near her whole 11 years. And she even likes the boxed stuff. Dare I say, I think she may even prefer it sometimes. Whatcha gonna do?

Now, me on the other hand, have never liked the boxed stuff. Not even as a kid. But I love me homemade mac and cheese. As often happens, we're tossing out ideas for dinner. 6 times out of 10, said daughter throws the mac out there as a suggestion. Groans rise up from around the room, and she looks wide-eyed around at everybody like she has no clue what their problems are.

But as long as I have some sort of pasta noodle in the pantry, and some sort of cheese in the fridge, everybody else is a lot more receptive.  This particular mac and cheese is all done on the stovetop, and can be on the table in under 30 minutes.

King Ranch Chicken Mac and Cheese

A riff on King Ranch Chicken Casserole, a quintessential Texan potluck dish, this mac and cheese is just as creamy and comforting as you'd expect the casserole itself to be.  As a matter of fact, I've never even made the casserole...though it's something I've "meant" to make.  It's still on my list, but until then I'm happy as a pig in mud to eat another serving of this sinful dish.  When I received the January issue of Southern Living in the mail, this was on the cover.  It reminded me that Kim made it last month...and I wanted it.

So, I really started to wonder where King Ranch Chicken Casserole got its name...what are its roots.  And the best I answer I found is:  it's murky.  Huh.  One common thought is that it originates from the actual King Ranch in Texas.  This is a charge they deny.  Another theory is that it's size (think large casserole) relates to the wide open spaces of Texas.  Or perhaps it comes from a Tex-Mex twist on Chicken a la King (this idea comes from Lisa, The Homesick Texan...and it's as good a guess as any).  Which reminds me.  I've never talked about Chicken a la King here- and I LOVE it.  L.O.V.E.  LOVE it.  It's going on my reminder list.  Yes, I have numerous lists.  So many lists, in fact, that I think I should be called King Ranch List-Maker.  No?  Yeah, that was bad.  Anyway.

I don't know its exact origins.  And I'm okay with that.  As long as I can eat it.

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King Ranch Chicken Macaroni and Cheese

by Heather Schmitt-González

Prep Time: 20 minutes

Cook Time: 45 minutes

Keywords: entree side pasta cheese American Southwest

Ingredients (serves 6)

• 8 oz. cavatappi pasta
• 2 Tbs. butter
• 1 medium onion, diced
• 1 green bell pepper, diced
• 1 (10 oz.) can diced tomatoes w/ green chiles
• 8 oz. Velveeta, cut into chunks
• 3 c. chopped, cooked chicken
• 1 (10¾ oz.) can cream of chicken soup
• ½ c. sour cream
• 1 tsp. chili powder
• ½ tsp. ground cumin
• 6 oz. sharp cheddar cheese, shredded

Instructions

Preaheat oven to 350° F. Grease an 11"x7" dish or a 10" cast-iron skillet. Cook pasta according to package directions; drain and reserve.

Meanwhile, melt butter in a large Dutch oven over medium-high heat. Add onion and bell pepper and saute until tender, 3-5 minutes.

Stir in tomatoes w/ green chiles and Velveeta; cook, stirring constantly until Velveeta melts, 2-3 minutes. Stir in chicken, cream of chicken soup, sour cream, chili powder, and cumin along with the reserved pasta. Pour or spoon into prepared pan and sprinkle with the shredded cheese.

Bake for 25-30 minutes or until bubbly.

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p.s... Yes, this contains Velveeta and condensed soup.  Throw caution to the wind and make it anyway.  If you like creamy, comforting mac and cheese with a hit of spice and juicy chunks of chicken, then you won't be disappointed.

I am sharing this post with:
PPN #247 hosted at Cook. Craft. Enjoy.

Poblano Macaroni and Cheese {The Homesick Texan Cookbook Spotlight & Cook-Off}

I am dismissing any of my previous Macaroni and Cheese's as mere crushes.  Sure, we've had some fun. Ever since my youngest sister was "old enough" to start bringing her own contributions to our annual Thanksgiving feast, she's brought her version with her.  It's rich and creamy and I crush on it for the whole day...and several days afterwards.  Plus, I start looking forward to it about a month before turkey day each year.  There was also a period in time when I was seduced by the rich, creamy, so-good-it's-gotta-be-fattening version that is not only scented with rosemary and the rich tang of goat cheese, but also studded with tender bites of chicken.  I blame a handsome, bald, tattooed chef with an Ohio accent and a sexy laugh for that crush.  And we all know that bacon is to blame for my enduring crush on this version.  Smoky, delicious, brainwashing bacon.  While I will always cherish these past crushes (as I now recognize them to be) and probably pull out their pictures and reminisce about them from time to time...and heck, even visit with them (you know, for old-times sake), I've found a new love.  A true love.  A love will endure through thick and thin.   Who would've guessed that a Homesick Texan would have been the one to introduce me to the "real thing"?  Even the hubs, who takes a pass on mac and cheese normally went back for thirds! Unfortunately for him, he had to be satisfied with seconds, because the dish was empty. {chuckle}  I want to eat this daily.  Is there really anything so wrong with that?  While the earthy, roasted poblano chiles and gooey cheese combined to start me swooning, I think it was the warm, heady scent of cumin that pushed me over the edge.  I ♥ Poblano Macaroni and Cheese.  I want to marry it.  I don't think Mexi would mind...

Poblano Macaroni and Cheese 

adapted from The Homesick Texan Cookbook
serves 8 (<----uuuummmmm, no. So good, you'll want huge helpings. I say it serves ~4)

2 poblano chiles
8 oz. elbow pasta
2 Tbs. unsalted butter
4-6 garlic cloves, minced
2 Tbs. all-purpose flour
1½ c. whole milk
1 tsp. mustard powder
¼ tsp. cayenne
½ tsp. ground cumin
1 tsp. lime zest
½ c. chopped cilantro
sea salt
freshly ground black pepper
12 oz. grated white cheddar cheese (I used half white, half yellow)

for serving:
Cotija cheese (or goat cheese...not the same thing, but I had it and wanted to use it and it rocked)
Tortilla chips, crushed

Roast the poblanos under the broiler until blackened, ~5 minutes per side.  Remove and cover them to let them steam, for ~20 minutes.  I like to roast them right on top of a large sheet of foil, then just bring the foil up and around the chiles.  Peel/rub off the skins and remove the stems and seeds, then dice into ~1" chunks.

Bring a large salted pot of water to a boil and cook pasta until just al dente.  Preheat your oven to 375° F.  Grease a large baking dish or cast-iron skillet (personally, I'd choose an 8"-10") and set aside.

In a pot set over low heat, melt the butter.  Add garlic and cook for 1 minute.  Whisk in the flour and cook until light brown and toasty smelling, ~1 minute more.  Whisk in the milk and stir until thickened, 1-2 minutes.  Remove pot from heat and stir in mustard powder, cayenne, cumin, lime zest, cilantro, and prepared poblanos.  Taste and adjust seasonings with salt and pepper, as needed.

Stir half of the cheese into the sauce until melted.  Throw in the pasta and stir until coated.  Pour into prepared dish.  Top with remaining cheddar cheese and bake, uncovered, until cheese is bubbly and slightly golden.  Sprinkle with Cotija (or goat cheese) right when it comes out of the oven (to help it melt in a bit) and crushed tortilla chips (you could also sprinkle these on top before baking, if you wish), if you wish.

*This post is part of The Homesick Texan Cookbook Spotlight and Cook-Off sponsored by Hyperion and hosted (right here!) at girlichef*

(watch for the sopapillas in a few days...)

I am also sharing this post with:
Mangoes and Chutney: Mac and Cheese Quest
Presto Pasta Nights hosted at Pictures of All My Princesses

Four Cheese and Bacon "Macaroni"

People sometimes ask me if my kids eat all of the ______* foods that I make in my kitchen. *insert choice of adjective here...some examples: strange, different, gourmet, unique, fancy  The short answer is NO.  Of course not...they're kids.  But I can honestly say that they will at least try everything.  They have pretty adventurous palates.  I must say, though...that to them...it's not really strange, different, gourmet, fancy, or unique.  It's actually pretty normal.  With a mom who spends most of her time in the kitchen and a dad whose eaten pretty much anything you can think of and that's just the way he was raised- to not waste any part of an animal...or any animal for that matter...can you say skunk!?, it's just what they "know".  Food made with loving hands...mostly from scratch.  Another thing people wonder is if my kids don't just want macaroni and cheese or poptarts or pizza rolls...of the boxed/bagged variety?  Pssshh.  Of course!  Do I give it to them?  Yes, I do.  Sometimes I choose convenience.  I'll be honest though, I was never one of those kids that asked for mac 'n cheese from a box.  It didn't really taste that good to me.  My sister on the other hand...  Although I could suffer Velveeta shells and cheese...those were pretty creamy and delicious...as I remember.  So, yes...I buy boxed mac and cheese for convenience...but 99% of the time, it's the "thick and creamy" variety.  Not that I eat it...just that I figure they should have "the best" of the boxed {snicker}.  I do, on the other hand....ADORE homemade mac and cheese....especially when it uses four types of cheese and glorious bacon.

Four Cheese and Bacon "Macaroni"

from Family Circle Magazine  Oct.'10

yield: ~12 svgs.

1 lb. cavatappi

6 slices bacon, diced

1 Tbs. unsalted butter

3 Tbs. ap flour

2 c. milk

½ tsp. onion flakes

¼ tsp. salt

¼ tsp. pepper

½ lb. sharp cheddar cheese, shredded

1 c. (4 oz.) colby-jack cheese, shredded

1 c. (4 oz.) mozzarella cheese, shredded

8 slices (6 oz.) American cheese

Preheat oven to 350° F.  Grease/spray a 3-qt. broiler-safe baking dish.  Bring a large pot of lightly salted water to a boil.  Cook cavatappi 8 minutes in boiling water, then drain.  Meanwhile, in a medium saucepan, cook bacon over medium heat until crisp.  Transfer to paper towel lined plate to drain.  Pour all but 2 Tbs. of drippings from pan and add butter.

Whisk in flour until smooth.  Whisk in milk in a thin stream.  Stir in onion, salt, & pepper.  Bring to boil over medium-high, then reduce heat and simmer 2 minutes.  In large bowl, toss together first 3 cheeses.  

Remove milk mixture from heat, whisk in American cheese and 1½ c. of 3-cheese mixture.  Toss bacon pieces w/ remaining cheese.

Combine cooked pasta and cheese sauce. Pour half in to prepared dish.  Sprinkle w/ a generous cup of bacon-cheese mixture. Repeat.

Bake in preheated oven for ~20 minutes.  Increase oven temperature to broil and broil 3 minutes, until top is lightly browned.

Now THIS is my kind of mac 'n cheese!  Creamy cheesy goodness to appease the inner cheeseslut...with a golden, crispy, salty, bacony crust to please the...well...to please every bit of my being.  Did somebody say mac and cheese came in a box?  Hmmm...I didn't think so....

*This post is linked to:

~Presto Pasta Nights is hosted by Tigerfish of Teczcape this week

My Cranberry Sauce...and a start to the Turkey Day recipes...

I thought I'd try to divide the Thanksgiving recipes up in a few different posts over the next week or so. Giving you a somewhat normal (for me) post about the food I made myself...and adding on a few other recipes that somebody else in the family made. I'm going to start with my cranberry sauce...which is my absolute favorite! I've been making it every year for maybe the last 9 or 10 years...it's evolved a little, but I can't stray to another because it's my favorite. I have been known to throw another cranberry dish in the mix in addition to it, though!

Girli’s cranberry sauce
Yield: 1 qt. + 1 c. or ~24 svgs. (halves easily if you wish…keep a whole cinnamon stick and just use 1 star anise. But I love it with leftovers and my grandpa really likes it, so I make a lot!)

1 ½ c. red wine (pref. dry such as Cab Sauv)
1 ¼ c. raw sugar
1 cinnamon stick
2 whole star anise
24 oz (1 ½ lb./usually 2 bags) whole, raw cranberries

Boil wine, sugar, cinnamon and star anise in saucepan over high heat for ~3 mins, or until sugar is dissolved.

Add cranberries and reduce heat to med-low. Simmer until the cranberries just begin to pop, ~5 mins. Remove cinnamon stick and star anise. Cover and refrigerate…good for at least 3-5 days.….tart, yet sweet.
And now the recipes for the things my youngest sister brought....

Mac n Cheese (3 Cheese...kinda)
by my sis Jeni
1 pound cavatappi pasta
1 quart of heavy cream
8 oz. monterey jack, grated
8 oz. Italian 5 cheese blend
8 oz. Sharp Aged Cheddar, grated
Salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground nutmeg
Preheat the oven to 375 degrees F.
In a large pot of boiling salted water; add the cavatappi and cook according to the directions on the package, 6 to 8 minutes. Drain well.
Heat heavy cream in a saucepan, add the Monterey Jack, Cheddar, Italian 5 blend cheese, 1 tablespoon salt, pepper, and nutmeg. Pour the cheese sauce over the cooked cavatappi in a 9x13 baking dish.
Bake for 30 to 35 minutes, or until the sauce is bubbly.

Sour Cream Muffins
By Paula Deen

2 cups self-rising flour
2 sticks butter, melted
1/2 pint sour cream

Preheat oven to 350 degrees F.
Combine all ingredients and spoon into small, un-greased muffin tins. Bake for 20 to 30 minutes.


Rhoda's Candied Sweet Potatoes - Kicked Up!
by Emeril Lagasse
yield: 8 servings

8 large sweet potatoes, peeled and cut into 1/8ths
3 cups light brown sugar
1 cup water
1 cup fresh orange juice
2 vanilla beans, split in half lengthwise
2 teaspoons orange zest
2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 cup bourbon
1 stick butter, cut into pieces

Preheat the oven to 375 degrees F.

In a large heavy pot, combine the potatoes, sugar, water, orange juice, vanilla beans, orange zest, cinnamon, and salt. Bring to a simmer over high heat. Lower the heat, cover and simmer, stirring occasionally, until the potatoes are tender, about 20 minutes. Strain the potatoes out of the sauce and place in a casserole dish. Return the sauce to the pan.

Add the bourbon to the sauce and continue to cook until syrup is thickened, about another 15 minutes. Pour the syrup over the potatoes and place in the oven. Bake until the potatoes are browned, about 10-15 minutes. Remove from the heat and add the butter, stirring gently to incorporate. Serve immediately.

I am going to go back to my Thanksgiving Feast in pictures post and plug links into the actual names of the dishes underneath the pictures once I have the recipes posted...so they'll all be accessible from one post eventually...