Mac & Cheese

 

Ingredients

16 oz. dried pasta, I prefer whole wheat elbow macaroni or shells
4 Tbsp. unsalted butter
1/4 c. all-purpose flour
1/2 package of bacon
1-2 boneless, skinless chicken breasts, cut into bite-sized pieces
3 c. milk, any fat content
1 pkg. Italian blend shredded cheese; divided
1 c. Monterey Jack shredded cheese or Colby-Jack blend, divided
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. dill
1 tsp. salt
pepper, to taste

Directions

1. Cook pasta according to package directions; drain.
2. Cook bacon in a large skillet over medium heat, until crisp.  Remove bacon from pan, leaving some drippings in the pan.  Drain bacon on a paper towel.  Add chicken to drippings, increase heat to medium-high and saute for until no longer pink.  Set aside.
3. Melt butter in the same pot you made the pasta in.  Whisk in flour.  Cook and stir 2 minutes.  Add milk to saucepan.  Bring to a boil, stirring frequently.  Boil for 2 minutes.  Stir in most of the cheese.  (Reserve a handful of each cheese blend to sprinkle on top of casserole.)  Add spices and chicken and stir to combine.
4. Spray 9×13″ baking pan with nonstick cooking spray.  Transfer pasta to baking pan.  Sprinkle with crumbled bacon and reserved cheeses.  Bake in 350 degree oven for 20-25 minutes, until thoroughly heated.

Recipe from One Ordinary Day.

 

Red Beans and Rice

Ingredients

1 lb. dry red kidney beans, rinsed and sorted
6 c. water
5 regular bouillon cubes or 1 Tbsp. + 2 tsp. chicken base
1/4 lb. smoked sausage, quartered and cut into thin slices.
1 onion, chopped
4-5 cloves garlic, minced
1 tsp. Cajun or Creole seasoning (Tony Chachere’s is the best)
3/4 tsp. cumin
3/4 tsp. coriander
3/4 tsp. oregano
1/8-1/4 tsp. cinnamon
1/2 tsp. smoked paprika

Directions

1. Combine all ingredients in a crock pot and cook on high for 4-5 hours or on low all day. Or you can start on high until it starts to simmer and then switch it to low.
2. When beans are tender, mash about 85-90% of them against the side of the crock pot. Give them a taste and add any extra seasonings if you need to, particularly more Tony’s or salt and pepper. Replace lid and set heat to “low.” Or off. 
3. In a medium saucepan, bring 4 c. water, 1 Tbsp. white vinegar, and 2 c. of white rice to a boil. Reduce heat to low, cover, and steam for 20 minutes.

Recipe from Our Best Bites.