Archives for posts with tag: #FamilyFavorite

Homemade Mac and Cheese (Vegetarian)

February 15, 2021 //
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Mac and Cheese is a comfort food that both children and adults enjoy and there are so many variations to make! Earlier this year, I posted my Lobster Mac and Cheese recipe that I learned to make while living in New England. Today, I’m posting a recipe for a basic homemade Mac and Cheese that our kids request often. It is super easy and loaded with Gruyere, that is a Swiss or Alpine-type cheese making it both sweet and slightly salty, and Cheddar that gives it a sharp, tangy flavor. Topping the macaroni with the Ritz Cracker crumble puts this recipe over the top making it a family favorite.

Homemade Mac & Cheese (Vegetarian)

Ingredients:

1 pound elbow macaroni or cavatappi pasta (which means corkscrew in Italian)

1 quart milk

1 stick unsalted butter, divided plus 1/4 cup melted butter

1/2 cup flour

4 cups Gruyere cheese, grated

2 cups extra-sharp Cheddar cheese, grated

1/2 tsp ground black pepper

1/2 tsp nutmeg

3/4 cups Ritz Crackers, about 17-18 crackers crumbled

Directions:

  1. Preheat oven to 375 degrees F.
  2. In a large pot of boiling salt water, add a drizzle of oil. Add the macaroni and cook according to the directions on the package, usually 7-8 minutes. Drain well. Set aside.
  3. In a small saucepan, heat the milk on medium to low heat until hot but not boiled.
  4. In a large saucepan over medium to low heat, melt 6 TBSP butter. Add the flour. Cook for 3 minutes, stirring with a whisk. While whisking, add the hot milk and cook for 3-4 minutes until thickened and smooth. Turn off the heat, add the Gruyere and Cheddar cheeses, 1 tsp salt, pepper and nutmeg. Combine thoroughly. Add the cooked macaroni and stir well.
  5. Pour the macaroni mixture into a 3-quart baking dish.
  6. Melt the remaining 1/4 cup butter and combine thoroughly with the crushed Ritz Crackers. (I place the crackers in a plastic bag and use a rolling pin to crush them beforehand.). Sprinkle the cracker mixture over the macaroni. Bake for 30 to 35 minutes, until the cheese is bubbling and the top of the macaroni is browned.

I served this with Oven-Baked Baby Back Ribs and Corn Muffins for a true Southern dinner that everyone thoroughly enjoyed!

Enjoy! XOXO Jill

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Categories #Dinner For Two, #Easy Dinner, #Family Dinner, #Main Dish, #One Pot Dinner, Comfort Food, Football Food, Mac n Cheese, Recipe for a Crowd, Southern Dinner, Sunday Dinner, Vegetarian

Chicken Saltimbocca (Low Carb/Keto/ Gluten-Free)

February 5, 2021 //
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One of our traditions is to let our kids pick their birthday menu. Chicken Saltimbocca was my step-daughter’s request for her celebration dinner. I’ve made this since 1999 and have shared it with many friends and family because it’s always a favorite. This time, I served it alongside Roasted Broccoli with Carrots and some Cauliflower Mash topped with toasted panko.

We learned from my son-in-law who is from Naples, Italy that “saltimbocca” means “to jump in (your) mouth.” I think that’s the perfect description for this delicious, versatile Italian chicken dish that was originally made with veal, sage and slices of ham.

Chicken Saltimbocca (Low Carb/Keto/Gluten-Free)

Ingredients for 6 servings:

3 large chicken breasts, cut lengthwise and flattened

Salt & ground pepper

3 TBSP olive oil

3 cloves of garlic, minced

3 sprigs of rosemary, remove the needle-like leaves and chop fine

3-4 ounces of goat cheese

3 ounces of cream cheese

6 slices of proscuitto

Directions:

  1. Pre-heat the oven to 375 degrees F.
  2. Cut the 3 chicken breasts in half lengthwise. Between two pieces of wax paper flatten each chicken breast with a mallet. Season the 6 chicken breasts on both sides with salt and ground pepper. Set aside.
  3. In a bowl, add the olive oil, goat cheese, cream cheese and rosemary. Using a fork combine the mixture thoroughly.
  4. On a cutting board or work surface, lay a chicken breast down and spread a layer of the cheese mixture over the surface. Make sure to divide up the cheese evenly to have an equal amount for all 6 pieces.
  5. Roll-up the chicken breast and then wrap each one with a piece of prosciutto. If needed, use a toothpick to hold the chicken wrapped prosciutto breast closed. Lay the chicken seam side down in a baking dish. Repeat with each chicken breast.
  6. Bake for 35 to 40 minutes until the chicken is 165 degree F.
The chicken is done!

Notes: You can have a butcher prepare the chicken breasts outlined in number 2. Then, you’ll just need to season with salt and pepper before moving to numbers 3 through 6 in the directions.

Enjoy! XOXO Jill

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Categories #Chicken Saltimbocca, #Dinner, #Dinner For Two, #Easy Dinner, #Family Dinner, #Gluten Free, #Italian, #Main Dish, Elegant Main Course, Gluten Free, Keto, Recipe for a Crowd, Sunday Dinner

Beef Stroganoff

December 30, 2020 //
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For Christmas, we cooked a wonderful New York Prime Rib Roast on our rotisserie. It was not only tender and delicious but we had plenty left-over for sandwiches the next day and an upscale Beef Stroganoff.

Normally, this recipe is made with ground beef but I diced up the New York Prime to create a grown-up version of this comfort food.

Beef Stroganoff

Ingredients

1/4 cup butter, divided

1 to 1 1/2 pounds New York Prime Rib, top sirloin, tenderloin, cut in 1/2″ strips (you can also use ground beef)

1/3 cup shallots or small white onion, finely chopped

1/2 pounds mushrooms, sliced (I prefer baby bella or cremini)

4 garlic cloves, minced or pressed

salt and ground pepper to taste

1/2 cup dry white wine

1 1/2 cups beef stock

1 TBSP Worcestershire sauce

3 TBSP flour

1/2 cup plain Greek yogurt or sour cream at room temperature

1 pound egg noodles or fettuccine

chopped parsley

Directions:

  1. Heat the water for your pasta. Cook pasta until al dente and drain.
  2. While the pasta water is heating, sauté the strips of beef in half of the butter in a large saucepan or Dutch oven on medium heat for 3-4 minutes. Increase to high temperature and brown the meat for another 2 minutes. Transfer to a plate. Salt and pepper the meat.
  3. In the same pan, sauté remaining butter, shallots, mushrooms and garlic over medium heat stirring occasionally until vegetables are tender about 5-6 minutes. Remove to a bowl or the same plate with the meat.
  4. Deglaze the same pan with the wine, scraping the bottom to get up all the beef flavoring. In another bowl, whisk together beef stock, Worcestershire and flour until combined and smooth. Pour the beef stock mixture into the sauté pan to combine and simmer for 5 minutes stirring occasionally. Stir in the Greek yogurt (or sour cream) and mix well.
  5. Return the shallots and beef to the mixture in the pan. Stir to thoroughly combine. Taste and season with additional salt and pepper if needed.
  6. Serve the beef mixture over warm egg noodles or pasta. Sprinkle chopped parsley on top.

Note: The Beef Stroganoff can also be served over rice, polenta or mashed potatoes. You can leave out the mushrooms if you have picky eaters (I often do).

Enjoy! XOXO Jill

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Categories #Dinner, #Dinner For Two, #Easy Dinner, #Family Dinner, #Main Dish, #One Pot Dinner, Beef, Beef Stroganoff, Comfort Food

Mexican Beef and Rice Casserole

November 11, 2020 //
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Taco Tuesday is one of our favorite days of the week for dinner! The choices are endless from a variety of different types of tacos, burritos, enchiladas, flautas, chili rellenos, pozole, nachos, Mexican rice, refried beans and on and on.

An easy recipe for a busy family is a Mexican Beef and Rice Casserole. It can be made ahead (and even frozen) and then baked when you’re ready to eat!

Mexican Beef and Rice Casserole

Ingredients:

1 TBSP oil (I use Wesson, Mazola or Star Canola)

1/2 onion chopped

1 green bell pepper, chopped

2 garlic cloves

1 lb. ground beef

salt and pepper to taste

3 TBSP taco seasoning (Lawry’s Taco Seasoning or your favorite)

1 1/2 cups salsa (made fresh or your choice)

2 TBSP tomato paste

1 cup corn (fresh, frozen or Del Monte or Green Giant canned corn)

1 16 oz. can black or pinto beans (S&W, Bush’s or any generic brand)

1 4 oz. green chilies (Ortega mild, medium or hot — your choice)

1 cup long grained white rice, uncooked

2 cups beef broth (Swanson, Pacific or O Organics)

2 cups shredded Mexican Blend (Kraft, Tillamook or Lucerne cheddar or Monterey Jack)

Instructions:

  1. In a large skillet (I use a Dutch Oven) over medium heat cook the chopped onion and bell pepper for 5 minutes or until translucent and soft
  2. Add the minced garlic and cook 1 minute
  3. Add the ground beef and cook for 8 to 10 minutes. The beef needs to be browned and then drained of the grease
  4. Sprinkle the taco seasoning over the cooked beef and stir to incorporate
  5. Add the corn (draining liquid if you use canned), beans, salsa, tomato paste and green chilies. Stir until all ingredients are combined thoroughly
  6. Add the uncooked rice and beef broth
  7. Cover and bring the rice mixture to a boil then reduce the heat to low and simmer for 18 to 20 minutes
  8. Sprinkle shredded Mexican cheese over the casserole. Cover with a lid for 3 to 5 minutes until the cheese melts
  9. Garnish with chopped tomatoes, green onions and cilantro.

Serve with your choice of sour cream, salsa, guacamole, tortillas, tortilla chips or corn chips.

Enjoy! XOXO Jill

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Categories #Dinner, #Dinner For Two, #Easy Dinner, #Family Dinner, #Main Dish, #Recipe, Beef, Mexican, Taco Tuesday Recipe