January 23, 2011

Promises! Promises!

I have to say this blog thing is little harder than I thought.  Just when I thought my day was over, 'the blog' calls out and says, "uh, you promised them recipes".  I am sorry I didn't post the daily recipes. I guess I will have to construct a better plan, that takes into consideration my 'down time'.  I admit that with my assistants at work, my job is not grueling.  It isn't easy, but not like digging ditches or anything.  But usually after work, I go home and have my real family to cook for.  And for some reason I have this overwhelming feeling that I had already accomplished that duty for the day.  Anyway, they are my one and onlies, so I gotta do for them what I do for the paying folks.  Regardless, I started this thing, and I have to say I enjoy the feedback I get.  I don't always get comments, but when I check my stats, I can see that this blog is being read.  I will do better.  If you are truly looking for recipes, they will be up today.  Most of the recipes are ready to go, just require typing and uploading photos, which has been problematic.  When I was uploading photos, my trusty laptop just decided to take a nap, ie, crash! Not making my commitment any easier. I will post a couple at a time, so I don't lose anything due to laptop lament.  Hope you enjoy!

Baked Mac n Cheese in Puff Pastry ~ Sorry No Photo
1-2 sheets puff pastry
1 lb cooked pasta (elbow macaroni, rotini, penne)
1/4 cup flour
salt and pepper to taste
1 cup cream
1 lb shredded swiss
3 cups milk
1/4 cup butter

Oven 350
I make this in individual bowls that are ovenproof.  You can make it using a jumbo muffin pan or make one large pan with the pastry on top.  If making this in a casserole, skip the pastry steps. I'll explain what to do at the end of the recipe.
Let the puff pastry thaw by while making the mac n cheese mixture. Remove from the box, lay out flat.
In a bowl, add flour, salt, & pepper. Add the cream slowly while mixing. If you add it too fast, it will get lumpy. If this happens, don't worry, you can run it through a wire strainer to remove the lumps. Set aside.
Set the stove to low, in a large saucepan add milk.
Once milk is starting to bubble on the edges, add the swiss cheese.
Stir constantly until melted. If you walk away, remove the pan from heat or it will burn on the bottom.
Add some of the swiss mixture to the flour & milk mixture to thin it out to a gravy consistency.
Add that mix back into the swiss cheese mixture and cook until thickened.
Take a little taste, add salt or pepper to your taste.
Add the pasta to the pan and stir until all the pasta is coated. Set aside.
Cut puff pastry into 6 circles that are larger than the bowl/muffin pan you are using.  You will want the pastry to extend beyond the bowl/muffin cup.
For each serving, line the bowl/pan with the pastry.
Add a small dollop of butter in the bottom.
Fill each bowl or muffin cup with the mac n cheese
Fold the pastry over the top or make little flutes around the edge like a pie.
Put a dollop of butter on top of the pastry or brushe melted butter on edges
Bake until pastry is puffy and golden brown. 
If making in a casserole, cut out 6 - 4 x 4 pastry squares
Put all of the mac n cheese in a greased 9 x 13
Place the squares on top, they may overlap, brush with melted butter.
Bake until pastry is puffy and golden brown.
Serve with salad or a green veggie.

Queso Smothered Beef Burritos with Fire Roasted Corn

8-10 Flour Tortillas
1 lb browned/drained ground sirloin
1 can green chiles
1 can undrained Rotel tomatoes & green chiles
1 medium onion, fine chopped
2 cloves garlic, minced
1 Tbsp chili powder
1 Tbsp cumin powder
1 tsp salt
2 cups shredded monterey jack cheese
Add all ingredients except cheese to the browned beef,
simmer on low to keep warm.

2 cups of shredded Asadero cheese or Monterey Jack cheese
2 tablespoon of finely chopped Onion
4 teaspoons of grounded Cumin
4 ounces of chopped Jalapenos OR
1/2 teaspoon of Salt
8 ounces of canned Green Chilies
  • Heat all ingredients on medium in a double boiler.
  • Stirring constantly until metlted and smooth.
  • Chiles give it a distinctive Mexican flavor I guarantee you'll love.
Fire Roasted Corn
12 oz bag of frozen corn
1 can chipotle peppers in adobo sauce
1/2 cup half and half
  • Pour chipotles into a small strainer set over a bowl to separate chiles from adobo.
  • Pour corn into a saucepan, add milk and enough water to just cover corn.
  • Add one pepper and 2 Tbsp of adobo to saucepan (add/reduce to taste)
  • Cook until hot.
Assemble each burritio with a scoop of beef and monterey jack cheese. Fold in the ends, then roll.  Ladle on the cheese sauce, garnish with olives or jalapenos if you wish. 
Serve with Fire Roasted Corn, Chips & Salsa

4 oz deveined and julienned Poblanos
1/2 cup of 'half-and-half'

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