Recipes

So some of my friends (ahem Stacie and Jessica) have recently been posting about the meals they have made.  It is so fun to see what they make, especially since I love their cooking and trust their judgement.

Here are some of our recent favorites:

1. Barbecue Chicken Sandwiches- This recipe was from Cooking Light and is so easy and yummy.  Totally going to make this again!  You just use a rotisserie chicken and make the sauce on the stove.  Then you add a few things to the coleslaw from the grocery store, put everything on a bun, and wala!
2. Penne with Butternut Squash and Goat Cheese- I've already put this on the blog awhile ago.  It is a favorite in our house, especially this time of year.  I definitely recommend trying to get the butternut squash pre-cut or in the frozen section (whole foods has it there), because it is a pain to cut up yourself.  If you do cut it up yourself heat it up in the microwave a little bit first to soften it.
3. Picnic Basket Chicken and Baked Macaroni and Cheese (see below)- These are all-time classics in my family and my go-to meal to bring to moms who just had babies!  If anyone doesn't like this they are crazy.
4. One Pot Chili Mafalda (see below)- My mom found this recipe and it is great!  I love how easy and filling it is.

Picnic Basket Chicken

Ingredients:

1 lb. boneless chicken
2/3 C. (about 20) crushed buttery crackers
2 T. Lipton onion soup mix
1/4 C. butter melted

Cooking Directions:

Preheat oven to 400*. Cut chicken into 3.5 x 1 inch strips.  Combine crushed crackers with soup mix.  Dip chicken in butter, then coat with the cracker mixture.  Place in a lightly greased pan, sprinkle with remaining cracker mixture, and bake for approximately 18 to 22 minutes. *can be eaten hot or cold

Baked Macaroni and Cheese

Ingredients:

1 lb pasta (elbow macaroni), cooked

1/2 cup butter

1/2-1 teaspoon dry mustard

1/2 cup flour

5 cups milk

4 cups cheddar cheese, shredded

1 teaspoon salt

1 teaspoon pepper

bread crumbs, mixed with melted butter for topping

Preheat oven to 375.  Butter a baking dish (approx 9x13).  Melt butter in a 2 quart sauce pan over med/high heat.  Stir in the flour, salt, pepper,and dry mustard, then cook until bubbly, about 1 minute.  Gradually stir in all the milk and continue to cook and stir until the sauce simmers and thickens (this can take awhile and be careful to not let the milk burn).  Stir in the cheese and continue stirring until melted and blended.  Remove the sauce from the heat and mix with the cooked macaroni.  Spoon into the greased baking dish.  Sprinkle with bread crumbs mixed with melted butter.  Bake uncovered until golden brown and bubbly, about 25 minutes. 

One Pot Chili Mafalda

1 lb. lean ground beef

3/4 cup chopped onion

3 cups water

1 jar (16oz) chunky thick salsa

1/4 cup ketcup

1 can (15oz) black or kidney beans drained, opt.

1 to 2 teaspoons chili powder

1 teaspoon garlic salt or powder

3 cups Mafalda pasta, uncooked

1 cup shredded chedder cheese

In a large saucepan over medium heat, cook meat and onions until meat browns and onion in tender, drain. Stir in water, salsa, ketchup, beans and seasonings; heat to a boiling.  Stir in uncooked pasta; reduce heat.  Simmer, uncovered, 13 minutes, stirring every 2 minutes or until pasta is tender and most liquid is absorbed.  Sprinkle with cheese, serve immediately.

*may substitute 1 pkg. (10oz) of corn for beans and can use turkey breast for a light change