Thanks Julie, Mom and Jenny for hosting all the ladies.
Monday, September 27, 2010
Sunday, September 26, 2010
THIS IS NOT JUST YOUR KID'S MAC & CHESSE!
FROM SHANNON'S KITCHEN
Ingredients
· 1/2 pound elbow macaroni
· 3 tablespoons butter
· 3 tablespoons flour
· 1 tablespoon powdered mustard
· 3 cups milk
· 1/2 cup yellow onion, finely diced
· 1 bay leaf
· 1/2 teaspoon paprika
· 1 large egg
· 12 ounces sharp cheddar, shredded
· 1 teaspoon kosher salt
· Fresh black pepper
Topping:
· 3 tablespoons butter
· 1 cup panko bread crumbs
Directions
Preheat oven to 350 degrees F.
In a large pot of boiling, salted water cook the pasta to al dente.
While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.
Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.
Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.
Remember to save leftovers for fried Macaroni and Cheese.
I added shredded Parmesan to the topping (YUM!). Also added sauteed mushrooms and chopped bacon to the sauce at the end (YUUUUM!)...didn't add salt and it was still fabulous.
Ingredients
· 1/2 pound elbow macaroni
· 3 tablespoons butter
· 3 tablespoons flour
· 1 tablespoon powdered mustard
· 3 cups milk
· 1/2 cup yellow onion, finely diced
· 1 bay leaf
· 1/2 teaspoon paprika
· 1 large egg
· 12 ounces sharp cheddar, shredded
· 1 teaspoon kosher salt
· Fresh black pepper
Topping:
· 3 tablespoons butter
· 1 cup panko bread crumbs
Directions
Preheat oven to 350 degrees F.
In a large pot of boiling, salted water cook the pasta to al dente.
While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.
Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.
Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.
Remember to save leftovers for fried Macaroni and Cheese.
I added shredded Parmesan to the topping (YUM!). Also added sauteed mushrooms and chopped bacon to the sauce at the end (YUUUUM!)...didn't add salt and it was still fabulous.
Saturday, September 25, 2010
POP'S TOP TEN
With less than fifteen days to go, Will has been doing a lot of thinking. Pop's gives us the TOP TEN thoughts going through Will's mind.
- How much longer can I pretend to enjoy this?
- Why don't we just bag this whole thing and head straight to Hawaii
- I need a five week vacation
- It's still better than living together..... right?
- Como se dice! Whoa!?
- I'm exhausted
- Okay, maybe I should have sprung for the "Super Deluxe - Flush Free" outhouse
- This couldn't possibly hurt my chances of golf weekly?
- Now do I have this right? A.J. didn't get a second rounder, so he didn't trade Jackson. Come on!
Friday, September 24, 2010
Thursday, September 23, 2010
Wednesday, September 22, 2010
Monday, September 20, 2010
Fresh tomato sauce
Tested & approved by the Mimi’s Kitchen crew
Ingredients:
· to 1 1/2 pounds ripe 1tomatoes, about 3 large tomatoes
· 2 garlic cloves, peeled and minced
· 3 tablespoons olive oil
· 1/4 cup chopped fresh basil
· 1/2 teaspoon salt, or to taste
· black pepper, to taste
· 1 pound spaghetti
· freshly grated Parmesan cheese for serving
Preparation:
If desired, peel tomatoes; remove seeds, straining juice into a bowl. Save the juice and discard seeds. In a food processor, combine garlic, tomatoes with juice, 3 tablespoons olive oil, and basil. Pulse quickly to chop roughly. Pulse more for a smoother sauce, if desired. Transfer to a bowl, add salt and pepper and let stand to marinate for about 20 minutes.
Friday, September 17, 2010
Thursday, September 16, 2010
Wednesday, September 15, 2010
Tuesday, September 14, 2010
Thursday, September 9, 2010
Wednesday, September 8, 2010
Tuesday, September 7, 2010
Monday, September 6, 2010
Taco/Burrito filling
A Shannon O’Shea contribution
1 tablespoon olive oil
1 onion, diced
1 pound cubed beef stew meat
1 1/2 teaspoons minced garlic
1/2 lime, juiced
A Shannon O’Shea contribution
1 tablespoon olive oil
1 onion, diced
1 pound cubed beef stew meat
1 1/2 teaspoons minced garlic
1/2 lime, juiced
1 jalapeno pepper, seeded and chopped
3 green onions, chopped
1/4 cup chopped fresh cilantro, or to
taste
1 teaspoon dried oregano
1 (7 ounce) can green salsa
Directions:
1.
Heat olive oil in a large skillet over medium-high heat. Add the onion, and cook for a few minutes, then stir in the beef, and garlic. Cook, stirring frequently until meat is evenly browned.
2.
While the meat is cooking, stir together the lime juice, jalapeno, cilantro and green onion. When the meat is browned, stir in the cilantro mixture and oregano. Pour in the salsa, cover and cook for about 10 minutes, stirring occasionally, until the meat is cooked through
3 green onions, chopped
1/4 cup chopped fresh cilantro, or to
taste
1 teaspoon dried oregano
1 (7 ounce) can green salsa
Directions:
1.
Heat olive oil in a large skillet over medium-high heat. Add the onion, and cook for a few minutes, then stir in the beef, and garlic. Cook, stirring frequently until meat is evenly browned.
2.
While the meat is cooking, stir together the lime juice, jalapeno, cilantro and green onion. When the meat is browned, stir in the cilantro mixture and oregano. Pour in the salsa, cover and cook for about 10 minutes, stirring occasionally, until the meat is cooked through
Thursday, September 2, 2010
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