Week of Dec 4, 2016

Sun - Braised Short Ribs
Mon - Navy Bean Soup
Tue - Chicken and Rice Casserole
Wed - Beef Bolognese with Spaghetti
Thur - Fried Chicken
Fri - Shredded Chicken Nachos

Navy Bean Soup (Ham & Beans)

1 ham bone

1 pound navy beans, rinsed, picked over, soaked overnight and drained

2 32 oz boxes of stock (veggie, pork or chicken)

2 carrots, diced fine

1 celery, diced fine

1/2 onion, diced fine

4 cloves garlic, pressed

1 tbsp olive oil

1 bay leaf

salt and pepper to taste

In a large stock pot, on medium heat saute onion, carrot, garlic and celery in oil until fragrant. Add stock, heat to a boil (high heat). Add ham bone and bay leaf. Simmer for at least 3 hours on medium-low heat, stirring and checking liquid leave often. Add pepper and salt to taste when ready to serve.

If desired, you can put all ingredients in a slow-cooker for 8 hours on high instead of on the stove.
NOTE: I saved this ham bone with a bunch of the ham meat from a dinner a while ago with the plan of this week. I will cut off the needed ham for ham pie as well.

Chicken and Rice Casserole
4 skinless, boneless breast filet
1 can cream of mushroom soup (I perfer Campbell's Healthy Choice)
1/2 cans of milk
2 cups water
2 cups dry Long Grain White Minute Rice
2 tsp Salt
Salt and Pepper to taste
Grease a 9x13 pan with butter. Sprinkle Chicken Beasts with salt and pepper - both sides. Mix rice, salt, soup and water in the pan. Evenly spread out rice. Place chicken on top. Cover with foil. Bake in 350F oven for 40-60  minutes, or until rice is done and chicken is no longer pink and liquid is adsorbed.

Beef Bolognese

Ingredients

2 tablespoons olive oil

4 ounces pancetta or bacon, diced and browned

1 cup chopped yellow onions

1/2 cup diced carrots

1/2 cup diced celery

1 tablespoon minced garlic

1/4 teaspoon ground nutmeg

2 tsp thyme

1 cup broth

1 lb ground beef or pork

2 (14 1/2-ounce) cans crushed tomatoes and their juices (or 3 cups fresh, seeded, diced tomatoes)

4 oz cream cheese

3 tablespoons chopped parsley leaves

Salt and freshly ground black pepper

1 pound fettuccine or spaghetti pasta

1 cup freshly grated Parmesan cheese

Directions

In a large pot, heat the oil over medium high heat. Add the ground beef and cook, stirring, until browned. Add the onions, carrots and celery and cook, stirring, until soft, 4 to 5 minutes. Add the garlic, nutmeg and thyme, and cook for 30 seconds. Add the pancetta or bacon, tomatoes and simmer, stirring occasionally, over medium high heat until the sauce is thickened and flavorful, 20 to 30 minutes. Stir in the cream cheese and parsley, and adjust the seasoning, to taste. Remove from the heat and cover to keep warm.

Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine until al dente, about 10 minutes. Drain and add to the pot with the sauce, tossing to coat the pasta. Add 1/2 cup of the cheese and toss to blend

Pan Fried Chicken
1 whole chicken, cut into pieces (breast, thigh, leg)
milk to cover chicken in large bowl
Oil to coat the bottom of the pan (veg or canola)
flour coating:
1/2 cup AP flour
1 cup bread crumbs (I use Progresso Italian)
1 tbsp seasoning salt (such as Johnny's)
1 tsp onion powder
1 tsp black pepper
1 tsp garlic salt
To bread the chicken you will need: 1 large bowl, 1 large gallon size ziplock bag, 1 non-stick cooling rack, parchment paper or foil, and a fork. Soak chicken for at least1 hour up to 12 hours in milk (in fridge). Set up the assembly line: bowl with with chicken, bag with flour coating, and last the cooling rack covered in foil or parchment. One piece at a time, put the chicken into the bag, shake to coat with the coating. Lay on the cooling rack until all pieces are breaded.
To cook, heat the oil in a large skillet (with a lid) about 1/3 full  on medium heat. Add one at a time, being careful not to splatter yourself. Cover, and cook for 10-15 minutes or until the bottom side is golden brown. Turn and cook until done. Middle of chop should reach 165F. Let rest 5 minutes on the cooling rack to drain oil. Spinkle with salt as soon as they come out of the oil.

Week of Nov 27, 2016

Sun  - Grilled Steak
Mon - Minestrone Soup
Tue - Ground Beef Tamale Pie
Wed - Breakfast for Dinner!
Thur - Pot Roast
Fri - Penne Pasta Premivera

Minestrone Soup
1 (28 oz) can crushed tomatoes with basil and oregano
1 can tomato paste
1 can kidney beans
1 can garbanzo beans (chickpeas)
1 bag (11 oz) frozen Italian veggies (zucchini, carrots, peppers)
1/2 medium onion, chopped
1 cup frozen green beans
Box of chicken or veggie stock
1 cup pasta, cooked and drained
1 tbsp olive oil
3 garlic cloves, pressed
Salt and pepper to taste
Cook onion in oil in a large stock pot until translucent. Add garlic, saute until fragrant. Add stock and tomatoes, heat on high until boiling. Add other ingredients. Heat on medium-high heat until hot. Taste, add salt and pepper to taste. Serve with shredded Parmesan cheese on top.


Beef Tamale Pie
(6 Servings)
1 pkg. "JIFFY" Corn Muffin Mix
1/3 cup milk
1 egg
1 pkg. taco seasoning mix (divided)

1 can black, beans, drained
1 can (14-3/4 oz.) cream style corn
1 can (4 oz.) green chilies, drained
1 can (10 oz.) enchilada sauce
1 lb browned ground beef
1 cup sharp cheddar cheese, shredded

Preheat oven to 400°F. Grease an 11” x 7” pan.

Combine muffin mix, milk, egg, set aside. Sprinkle meat with 1-1/2 tablespoons of taco seasoning. Brown beef in skillet. Drain grease. Pour into casserole dish. Mix in beans, sauce, corn and green chilies. Sprinkle with cheese. Pour corn bread mix on top. Bake 30 - 35 minutes. Cool for 10 minutes. Top with cheese and/or sour cream.

Crock Pot Roast`

Beef Pot Roast
Ingredients
3 lb chuck roast
salt and pepper
1 large onion, chopped
1 lb bag carrots, chopped or baby carrots
4 celery, chopped

4 cloves garlic, pressed
6 medium red potatoes, quartered
1 tbsp thyme
3 bay leaves
1 teaspoon dried rosemary
1 tbsp Worcestershire sauce
1 tsp browning liquid
5 cups beef or veggie stock
Directions
Brown roast in 2 tbsp oil on high heat preferably in the roasting pan or cast iron pot (Dutch oven) you will be using to roast meat in oven. Turning to brown on all sides. Remove meat. While still on high heat, add 1 cup of the stock, scrap pan. Add all other ingredients except potatoes to pan. Return meat and add enough stock so that liquid reaches about halfway up the side of meat. (Add more stock if needed) Bake covered with foil /lid for 3 hours at 350F. Turn meat over every hour. Remove meat. Add potatoes to pot, and return meat. the liquid should cover the potatoes. Add more HOT stock if need. Cover. Cook for one more hour or until potatoes are tender.
Roast should be fall-apart tender when done.
For Gravy:
2 tbsp all-purpose flour
2 tbsp butter
mix together, whisk into drippings from roast pan on high heat. Boil, whisking constantly until thickness is reached.
NOTE: SLOW-COOKER directions:Add vegetables to bottom of cooker. Pour in stock and bay leaves. Put roast on top and add seasonings. Cook on high for 6 hours. At the last 2 hours, mix in the flour and butter mixture.

Penne Primavera

1 package Hormel Natural Choice Spinach Asiago Chicken Sausage, 4 count, 12 oz (or similar sausages)

1/2 cup  each chopped broccoli, carrots and yellow peppers

1/4 cup  water

1 tub  (10 oz.) PHILADELPHIA Italian Herb Cooking Creme

1/2 cup  grape tomatoes

2 cups  hot cooked Penne pasta

Cook sausages according to package in a large non-stick skillet. Remove from skillet, cut on diagonal, and keep warm.

Add broccoli, carrots, peppers and water to skillet; cover. Cook 6 min. or until vegetables are tender, stirring occasionally. Return sausages to skillet. Add cooking creme and tomatoes; cook and stir until heated through. Serve with shredded Parmesan cheese, if desired.

Week of Nov 27, 2016

Sun  - Grilled Steak

Mon - Pot Roast
Tue - Ground Beef Tamale Pie
Wed - Breakfast for Dinner!
Thur - Navy Bean Soup
Fri - Penne Pasta Premivera


Beef Pot Roast
Ingredients
3 lb chuck roast
salt and pepper
1 large onion, chopped
1 lb bag carrots, chopped or baby carrots
4 celery, chopped

Crock Pot Roast`

4 cloves garlic, pressed
6 medium red potatoes, quartered
1 tbsp thyme
3 bay leaves
1 teaspoon dried rosemary
1 tbsp Worcestershire sauce
1 tsp browning liquid
5 cups beef or veggie stock
Directions
Brown roast in 2 tbsp oil on high heat preferably in the roasting pan or cast iron pot (Dutch oven) you will be using to roast meat in oven. Turning to brown on all sides. Remove meat. While still on high heat, add 1 cup of the stock, scrap pan. Add all other ingredients except potatoes to pan. Return meat and add enough stock so that liquid reaches about halfway up the side of meat. (Add more stock if needed) Bake covered with foil /lid for 3 hours at 350F. Turn meat over every hour. Remove meat. Add potatoes to pot, and return meat. the liquid should cover the potatoes. Add more HOT stock if need. Cover. Cook for one more hour or until potatoes are tender.
Roast should be fall-apart tender when done.
For Gravy:
2 tbsp all-purpose flour
2 tbsp butter
mix together, whisk into drippings from roast pan on high heat. Boil, whisking constantly until thickness is reached.
NOTE: SLOW-COOKER directions:Add vegetables to bottom of cooker. Pour in stock and bay leaves. Put roast on top and add seasonings. Cook on high for 6 hours. At the last 2 hours, mix in the flour and butter mixture.

Beef Tamale Pie
(6 Servings)
1 pkg. "JIFFY" Corn Muffin Mix
1/3 cup milk
1 egg
1 pkg. taco seasoning mix (divided)

1 can black, beans, drained
1 can (14-3/4 oz.) cream style corn
1 can (4 oz.) green chilies, drained
1 can (10 oz.) enchilada sauce
1 lb browned ground beef
1 cup sharp cheddar cheese, shredded

Preheat oven to 400°F. Grease an 11” x 7” pan.

Combine muffin mix, milk, egg, set aside. Sprinkle meat with 1-1/2 tablespoons of taco seasoning. Brown beef in skillet. Drain grease. Pour into casserole dish. Mix in beans, sauce, corn and green chilies. Sprinkle with cheese. Pour corn bread mix on top. Bake 30 - 35 minutes. Cool for 10 minutes. Top with cheese and/or sour cream.

Navy Bean Soup (Ham & Beans)

1 ham bone

1 pound navy beans, rinsed, picked over, soaked overnight and drained

2 32 oz boxes of stock (veggie, pork or chicken)

2 carrots, diced fine

1 celery, diced fine

1/2 onion, diced fine

4 cloves garlic, pressed

1 tbsp olive oil

1 bay leaf

salt and pepper to taste

In a large stock pot, on medium heat saute onion, carrot, garlic and celery in oil until fragrant. Add stock, heat to a boil (high heat). Add ham bone and bay leaf. Simmer for at least 3 hours on medium-low heat, stirring and checking liquid leave often. Add pepper and salt to taste when ready to serve.

If desired, you can put all ingredients in a slow-cooker for 8 hours on high instead of on the stove.
NOTE: I saved this ham bone with a bunch of the ham meat from a dinner a while ago with the plan of this week. I will cut off the needed ham for ham pie as well.

Penne Primavera

1 package Hormel Natural Choice Spinach Asiago Chicken Sausage, 4 count, 12 oz (or similar sausages)

1/2 cup  each chopped broccoli, carrots and yellow peppers

1/4 cup  water

1 tub  (10 oz.) PHILADELPHIA Italian Herb Cooking Creme

1/2 cup  grape tomatoes

2 cups  hot cooked Penne pasta

Cook sausages according to package in a large non-stick skillet. Remove from skillet, cut on diagonal, and keep warm.

Add broccoli, carrots, peppers and water to skillet; cover. Cook 6 min. or until vegetables are tender, stirring occasionally. Return sausages to skillet. Add cooking creme and tomatoes; cook and stir until heated through. Serve with shredded parmesan cheese, if desired.

Sun Spare Ribs
Mon - Boulenese
Tue
Wed
Thur Fried Chicken
Fri

Thanksgiving 2016

MENU:

Appetizers:
Deviled Eggs
Balsamic Poached Pear Crustini

Dinner:
Roasted Turkey
Mashed Potatoes
Candied Yams
Sage Sausage Dressing
Baked Beans
Butternut Squash and Kale Salad
Roasted Corn on the Cob
Cranberry Mousse
Rolls (see bread recipe page)

Dessert:
Pumpkin Pie
Dutch Apple Pie

TUESDAY:

Prep:

1. Chop herbs, onions, celery, and carrots for stuffing/dressing.
2. Make Rolls (see bread recipes)
3. Make Strawberry Jello for cranberry mousse - use directions on  box, but subsititute cranberry juice for cold water.
4. Make Pie Crust

 Flaky Pie Crust

2 1/2 cups flour

1 tsp salt

1 tbsp sugar

8 tbsp butter

6 tbsp Crisco shortening

1 tbsp white vinegar

2 tbsp - 1/4 cup water

Using a fork or a pastry blender, mix butter, shortening, salt, and flour together until it looks like small beads. Add vinegar and 2 tbsp water and mix until dough forms. If it is too dry to mix add water, a tbsp at a time until it comes together. Roll into a ball, cover with plastic wrap, and let rest 20 minutes (can be refrigerated for up to 3 days). After resting, roll out into 2 circles for your pie.

WED - DAY BEFORE

Make Deviled Eggs, see recipe link above

Roast Squash

Poach Pears

Roast Yams/Sweet Potatoes and Squash 2 pounds sweet potatoes. peel and cube. Drizzle with olive oil. Bake on a sheet pan at 350F for 20 minutes (they will finish baking day of). Refrigerate for thanksgiving.

Baked Beans: 2 (11 oz) pork and beans. 1/4 cup ketchup. 1 tbsp deli style brown mustard, 1/4 cup brown sugar, 2 tbsp maple syrup. Mix together. Cook on stove top day of for 15-30 minutes, or until desired thickness is reached. Put into oven (or microwave) safe casserole dish.

Pumpkin Pie: 1 (15 oz) can pumpkin puree (NOT pie mix/filling), 1 (14 oz) can sweetened condensed milk, 1 tbsp pumpkin pie spice mix. Pour into uncooked pie crust. Bake 350F until set, about 40 minutes. Cool, cover and refrigerate until day of.

Dutch Apple Pie

DAY OF (in order):

Roast Turkey
1 bone-in turkey (or bone-in turkey breast)
1 yellow onion, quartered
1 carrot, cut into 3 chunks
1 celery stlak with leaves, cut into chunks
3 bay leaves
5 cloves of garlic, peeled and crushed
1/2 cup water
1 tbsp Seasoning Salt (such as Johnny's)
1 tsp dried ground sage
1 tsp paprika
1 tsp black pepper
2 tbsp butter or oil
for gravy: 2 tbsp butter, 2 tbsp AP flour, salt and pepper to taste.
Mix Seasoning salt, sage, paprika and pepper together, set aside. Rinse and pat dry turkey. Gently seperate skin from breast meat, so you can rub 1 tbsp butter and half the seasoning on the meat. Rub the skin with the other 1 tbsp butter and remainder of seasoning. Place the onion, carrot, celery, 1 bay leave, garlic in the cavity. In a large roasting pan with a bottom tray, pour in the water. But the 2 bay leaves in the water. Place the turkey breast up on the rack in the pan. Cover (if the pan does not have a lid, use a foil "tent"). Bake at 325F for 20 minutes per pound. For the last 30 minutes, heat the oven to 425F and take of the cover to brown the skin, basting once. Thickest part of the turkey should reach 170F when done. Remove and discard veggies.
For gravy: in a bowl, mix butter and flour. Use drippings from pan, pour into sauce pot. Whisk in butter mixture. Boil on high heat until it's desired thickness is reached.

Assemble appetizer: crustini on bottom, smear of goat cheese or brie, slice of poached pear on top. 

Sage, Sausage, and Apple Dressing

1 stick butter, unsalted

1 medium onion, finely diced

3 large stocks celery

2 granny smith apples, peeled, cored and chopped

1 pound Italian bulk sausage

2 garlic cloves, pressed

3 tsp poultry seasoning

4 tsp dried sage

2 tsp dried parsley flakes

2 tsp dried thyme

24 oz toasted/dry bread cubes

1 1/2 - 2 cups (1 pint) vegetable stock

Salt and freshly ground black pepper

Directions

Melt the butter in a large skillet and sauté the onions, celery, garlic, apples, and sausage, breaking up the sausage as you cook. When sausage is done add the seasonings and walnuts. Add the bread and moisten with the vegetable stock, add a little at a time stirring continuously, until all bread is moistened. Season stuffing with salt and pepper, to taste.

Place into a buttered casserole dish and bake (at same temp as turkey) for 35-45 minutes, or until top is browned.

Roast Corn

Mashed Potatoes
4 baking potatoes, peeled and diced
4 tbsp butter
1/2 cup cream
1 tsp salt and pepper
Boil potatoes in a large stock pan until tender, do not over cook. Mash with potato masher or a ricer keep in pan. Add butter cream and salt and pepper. Mix over low heat until butter is melted and everything is incorporated. Serve in a serving bowl immediately. 

Candied Sweet Potatoes

sweet potatoes (roasted previously)

1 tsp pumpkin pie spice

1/2 cup brown sugar

1/2 teaspoon salt

6 tablespoons (3/4 stick) chilled unsalted butter, diced, plus more for greasing the baking dish

1 (10 1/2-ounce) bag mini marshmallows

Directions

Coat the bottom of a 13 by 9 by 2-inch glass baking dish with 2 tablespoons butter. 

Spread sweet potatoes out in the 13X9 dish. Sprinkle with salt, butter and sugar. Then top with marshmallows. Bake until the marshmallows are golden, about 20-25 minutes. Serve warm.

Heat baked beans in microwave ( 5 minutes) or oven (20 minutes)

Make Whipped Cream refrigerate until dessert time.

Warm rolls in oven, until warm, about 10 minutes.

Week of Nov 20, 2016

Sun - Ham Dinner
Mon - Ham Pie
Tue -Homemade Pizza
Wed - Stouffer's Frozen Dinner
Thur - Thanksgiving 2016!
Fri - Turkey Soup

Ham Dinner

1 large ham (7+ lbs, this ham will be used in 4 recipes through out this and next week) cook according to directions on packaging - usually 20-30 minutes per pound in a 350F oven. I cover with foil except for the last 30 minutes, which is when I put on the glaze. Contact me for my glaze recipe.Serve with garlic mashed potatoes, green beans (or other veggie), and rolls.

Ham Pie

Crust:

NOTE: this is for 1 top and 1 bottom crust. I will be doubling to make 2, for thanksgiving pies.
2 cups flour
1 tsp salt
8 tbsp butter
8 tbsp Crisco shortening
1 tsp white vinegar
2 tbsp - 1/4 cup water

Filling
2 cup diced ham
1 can condensed cream mushroom soup
2 cups shredded cheddar cheese
4 pats of butter
1 can whole corn

To make crust: using a fork or a pastry blender, mix butter, shortening, salt, and flour together until it looks like small beads. Add vinegar and 2 tbsp water and mix until dough forms. If it is too dry to mix add water, a tbsp at a time until it comes together. Roll into a ball, cover with plastic wrap, and let rest 20 minutes (can be refrigerated for up to 3 days). After resting, roll out into 2 circles for your pie.
To make pie: Put 1 circle of crust in the bottom of the pan. Add 1/2 the ham to the bottom, then 1/2 the cheese and 1/2 of the corn. Spread 1/2 the soup on top. Repeat 1 more time. Put the butter on, then the top crust on. Make sure to slit a few hole on top for venting. Brush with egg wash. Bake at 350 for 1 hour or until crust is golden brown.

Homemade Pepperoni Pizza
dough (for 2 pizzas):
2 tbsp granulated sugar
1 tbsp salt2 tbsp olive oil plus 2 tsp to bush on crust
3/4 warm (about 100-110F) water
1 tsp (about 1/4 oz or 1 packet) dry active yeast
2 cups AP flour (or 1 cup AP and 1 cup Whole Wheat)
corn meal for dusting pantoppings (for 2 pizzas):
2 cups pizza or pasta sauce
2 cup pepperoni slices
3-4 cups shredded mozzerella cheese
2-4 tbsp grated parmesan cheese

DIRECTIONS:

Place yeast, sugar and warm water in a small bowl. Stir. Allow the yeast to work, let stand 5 minutes or until a foam forms on top. (NOTE: If this does not happen after 10 min, the yeast may have been bad, or the water may have been to hot so the yeast may be dead, or if water is too cold it doesn't activate.) 
.Place flour and salt in a bowl of a mixer. Stir together Using the paddle attachment. Add the oil to the yeast mixture., Start the mixer on low and mix until the dough just comes together, forming a ball. Lube the hook attachment with cooking spray. Attach the hook to the mixer and knead for 15 minutes on medium speed. Take out of  bowl. Roll into a ball. Grease a large, clean, mixing bow. Place the dough in the greased bowl, cover, and allow to rest and rise for an hour.

Separate the dough into 2 halves. If not baking the remaining pizza immediately, spray the inside of a ziptop bag with cooking spray and place the dough ball into the bag. Refrigerate for up to 6 days. Knead the dough for 5-15 minutes, or until it is stretchy and does not break easy.

Preheat oven to 475F. Roll out the dough, either by stretching it with your hands, or if your not that brave, use a rolling pin. Roll/stretch the dough until it is thin as you like. Lay on parchment paper. Dress and bake the pizza immediately for a crisp crust or rest the dough for 30 minutes if you want a chewy, bread-like texture.

Brush the rim of the pizza with olive oil. Spread the pizza sauce evenly onto the pizza. Put on toppings. Slide the pizza onto the pizza stone or pan, bake for 7 minutes, or until bubbly and golden brown. 

PAN PIZZA (pic above)- push the dough into a greased 9 inch pie plate. Sauce, top, and bake as above, except bake for 20 minutes or until crust on sides are golden 

Week of Nov 13th, 2016

Mac n' Cheese

Sun - French Toast
Mon - Marsala Braised Beef
Tue - Roast Chicken Chili and Corn Bread
Wed - Mac and Cheese
Thurs - Orange Chicken
Fri - Patty Melts

Marsala Baised Beef
1 Jar Safeway Simmer Sauce - Mushroom Wine Sauce
1 1/2 lb Beef Roast, cubed, OR stew meat
8 zo sliced baby portabella mushrooms

Brown outside beef in a skillet over high heat on all sides. Transfer to CrockPot, add sauce and mushrooms. Cook 4 hours on high or 8 hours on low. 
Serve with mashed potatoes or fettachine noodles.

Roast Chicken Chili
3 cups shredded Roast Chicken meat
2 boxes Chicken Broth
1 (4.5 oz) can chopped green chilis (mild)
2 (15 oz) cans (white) Cannellini beans
1 (15 oz) can sweet corn whole kernels
2 tbsp cumin
1/2 tsp chili powder (more or less, depending on how spicy you want it)

Drain beans. Mix all ingredents in a large stock pot. Heat to boiling. Simmer 10 minutes, to allow flavors to mix. Serve. Top with sour cream, cheddar cheese, and/or chopped yellow onion.

3 Cheese Mac n' Cheese

2 1/2 cups dry elbow macaroni

3 tbsp butter

3 tbsp flour

3 cups milk

1 cup EACH sharp cheddar, provolone, and gouda, shredded 

4 oz cream cheese

1/4 tsp fresh grated nutmeg

Salt and Pepper to taste

Fresh black pepper

Topping (optional): 3 tbsp butter,1 cup bread crumbs. if you desire a crispy topping. Melt the butter in a saute pan and toss the bread crumbs to coat.

Preheat oven to 350 degrees F

Boil the pasta to al dente, according to package. The water, like all pasta water, should be salted before hand until it tastes like salt water.

While the pasta is cooking, in a separate pot, melt the butter on a med-high heat. Whisk in the flour, turn down the heat to low, and keep it moving for about 2-5 minutes, until it smells nutty. Make sure it's free of lumps. Turn the heat back up to high and stir in the milk, simmer, stirring constantly, until it starts to bubble. Turn down heat to medium. Stir in cream cheese, until incorporated  Stir in 1/3 of the cheese at a time, waiting for each patch to melt. Season with salt and pepper and nutmeg. Fold the macaroni into the mix. Taste, add more salt and pepper if needed. May serve now

OR  if desired, bake to get a crispy crust: pour into a 2-quart casserole dish. top with extra cheese and/or topping. Bake for 10-30 minutes, until hot and bubbly. Remove from oven and rest for five minutes before serving. (baked option showed above).

Orange Chicken

vegetable oil to cover bottom of large skillet OR deep frier

2 boneless chicken breasts, sliced into 1 inch cubes

Salt and pepper

Breading:

1/2 cup flour

1 (8 oz) box panko bread crumbs

2 cups corn starch

1 egg and ½ cup milk beat together.

Milk

Sauce:

4 teaspoons cornstarch, mixed with 4 teaspoons water

2 oranges, juice of both and zest of 1

3 tablespoons light brown sugar

3 tablespoons rice wine vinegar

1/4 cup chicken stock

Directions

Mix flour and panko. Set up breading station for chicken. Soak chicken in milk. Sprinkle chicken with salt and pepper. Cover each piece in corn starch, then egg mix, then panko mix. 

In the large non-stick skillet, heat oil over medium high heat. Add coated chicken to pan. Fry chicken until golden brown.

In a sauce pan, stir together juice, zest, sugar, vinegar and chicken stock and bring to a simmer. Stir in cornstarch mixture and bring liquid to a simmer. Simmer until reduced. Serve over chicken and cooked jasmine rice.