That’s some title, right? I was at a loss for a good name for this recipe but it definitely falls in the delicious category no matter what it’s called! This recipe does take some time and does use more pots and pans than I typically like to use, but when you take a bite you will agree it is worth the effort! This recipe would also be very good with fresh mushrooms added to the veggies. I did not add them as I am not a fan of ANY mushroom no matter how they are cooked, but if you like them feel free to add them!
INGREDIENTS
1 bunch of fresh asparagus, trimmed and cut into bite size pieces
12 ounces (one small container) of cherry tomatoes, halved
Salt
Pepper
2 Tablespoons olive oil
3 Tablespoons of butter, divided
3 cloves of garlic, finely diced
1/2 cup heavy cream
1/2 cup of 1% milk
Pinch of nutmeg
3/4 cup freshly grated Asiago cheese
1 large egg yolk, beaten
3/4 of a sleeve of buttery round crackers such as Ritz, crushed
1 box of penne pasta, cooked to al Dante
DIRECTIONS
Cook pasta in salted water until al Dante. For roasted vegetables turn your oven to broil and leave the oven door slightly open. On a sheet pan, add the sliced tomatoes and asparagus, drizzle with the olive oil, add a pinch of salt and pepper. Mix well, being sure to coat all the veggies with the oil. Place in the oven still leaving the door slightly open. Broil until the veggies are tender and just starting to char. Remove from oven and set aside.
To make the sauce, combine the 1 Tablespoon of butter, nutmeg, garlic, heavy cream and milk in a saucepan over medium heat. Bring sauce to a simmer and remove from heat stir in the Asiago cheese and the egg yolk whisking constantly to prevent egg from scrambling. If the mixture is too thick add a little more milk. Add salt and pepper to taste.
Preheat oven to 350 degrees. To assemble combine your cooked pasta, veggies and alfredo sauce mix well to make sure everything is coated with the sauce. Pour pasta into a 9 x 13 dish. Top with crushed crackers and 2 Tablespoons of melted butter. Bake for about ten minutes, just long enough for the crackers to slightly brown. Remove from oven and serve warm.
Enjoy!
With summer around the corner the thought of sitting on the deck with a cold beverage and friends brings a smile to my face. If we add a cheese ball made with beer and a little bit of orange zest that is going to make the afternoon even better! I used Blue Moon because that’s what I had and like but any beer with notes of orange would be great!
INGREDIENTS
5 ounces softened cream cheese
1 cup of Parmesan cheese, grated
1/3 cup asiago cheese, grated
1/2 of one scallion white and green part, diced
1/3 cup of Blue Moon beer
1 pinch of garlic salt
1 Tablespoon of orange zest
1/2 cup of chopped pecans
DIRECTIONS
Add all of the ingredients except the pecans into a mixing bowl and mix until fully combined. Roll the mixture into a ball, cover with plastic wrap and Place in the fridge for 30 minutes to firm up. When firm remove from fridge and roll in the chopped pecans. Store in fridge until ready to eat. Serve with assorted crackers.
Enjoy!
This is a quick and easy dish that the kids in your house will really enjoy. This dish is not shy on flavors or crunch with the use of Fritos! You can also change up the spice level by using “hot” Rotel or a spicy package of taco seasoning.
INGREDIENTS
1 Pound ground beef
1 Package low sodium taco seasoning
Fritos
1 can cheddar cheese soup
1/2 cup of milk
1/2 can of Rotel (not drained)
1 cup Monterey Jack cheese, shredded
1 cup Cheddar cheese, shredded
Optional toppings after baking
Shredded lettuce
Sour cream
Avocado
Salsa
Cherry tomatoes, halved
Jarred jalapeno’s
DIRECTIONS
Preheat oven to 350 degrees.
Brown ground beef, crumbling as you go. When the ground beef is browned, drain fat and add 1/4 cup of water and the package of taco seasoning. Stir until well combined. Remove from heat.
Pour enough Fritos in a 9 x 9 pan to cover the entire bottom of the pan, top the Fritos with the taco meat. Combine soup, 1/2 can of Rotel and milk in a microwave safe bowl, heating through about 1 minute. Top the taco meat with the cheese sauce. Add the Monterey Jack cheese and the Chedder cheese to the top and bake uncovered for 12-15 minutes until the cheese on top is melted. Remove from oven and top with additional toppings if desired. Serve warm.
Enjoy!
I am excited to share one of Jim’s recipes with you. Everyone thinks I am the cook in the house, but I can tell you Jim can make some amazing plates of food! He does not cook often as he does not have the time but when he cooks it is always delicious! Sadly I did not get to taste this dish as he made it while I was enjoying some sunshine in Key West, Florida. Thankfully for me, he wrote the recipe down to share with all of us!
INGREDIENTS
1 package boneless chicken thighs
3 Tablespoons of canola or vegetable oil
1/2 cup White Zinfindel wine
Salt to taste
Pepper to taste
1 cup plus 3 Tablespoons of flour, divided
2 cups chicken stock
1/2 Tablespoon roasted garlic purée
1/2 pound penne pasta
DIRECTIONS
Place one cup of the flour in a large bowl and coat the chicken thighs in the flour coating all of the chicken.
Heat your oil in a large skillet on medium high heat. When the oil is heated, add the chicken and cook both sides of the chicken until golden brown. Remove chicken to a plate while you make the sauce.
Turn the pan to medium heat, add the 3 tablespoons of flour, salt, pepper and the roasted garlic. Mix well stirring up all of the chicken drippings in the pan. Add the wine and the chicken stock whisking until thick and bubbling. Reduce heat to a simmer. Add the chicken back into the pan and cover. Continue to cook for 40 minutes.
When the chicken is almost done, cook your pasta in boiling salted water until al dante (about ten minutes). Drain.
To serve place the pasta on your plate and top with the chicken and sauce.
Enjoy!
When Mr. MCYM is traveling I don’t cook as much for just myself or for Robby and I so this is one of those I need dinner on that table and what do I have that is fast easy and delicious?! We all enjoy taco’s, so why not a BBQ chicken taco? This took no time to make using a rotisserie chicken!
INGREDIENTS
1 rotisserie chicken, with the meat pulled off
1 to 1 1/2 cups BBQ sauce, I used Kraft Honey BBQ, but use your favorite.
1/2 cup Monterey Jack, shredded
1/2 cup cheddar cheese, shredded
Sliced jarred jalapeños – optional
Shredded lettuce
Sour cream
Taco shells, I used the stand and stuff
DIRECTIONS
Preheat your oven to 350 degrees. Combine the shredded chicken and the BBQ sauce, use enough sauce to coat all of the chicken. Place the taco shells in a baking dish. I used an 8 x 8 baking dish as I was only making 6. Fill each shell with a small amount of both the cheddar and Monterey Jack cheese, add the BBQ chicken on top of the cheese and add another layer of cheese on top of the chicken.Top with jalapeño slices if you are using them. Bake in your preheated oven about 8-10 minutes until the cheese is melted. Remove from oven and top with shredded lettuce and a dollop of sour cream if desired.
Serve warm.
Enjoy!
