Thursday, March 21, 2013

Sweet Carrots

I love a good side dish and this is my new favorite! I could eat the whole bowl for my main dish. 
Sweet Carrots

1 pound baby carrots
1 cup chicken broth
1 tbsp butter
1 tbsp sugar
Salt and pepper to taste

Place everything together in a medium saucepan. Bring to a boil and cook until carrots are tender. Drain and serve.

Serves 4-6

Friday, March 15, 2013

Spinach Artichoke Mac and Cheese

This is one of our favorites and we (I) always make it around St. Patrick's Day. I originally got the recipe from Rachael Ray, but I have tweaked it over the years because some of the cheese she uses can cost an arm and a leg, and I really don't have any of those to spare. The flavor is just as good and it's always hard to find leftovers of this dish. 

Spinach Artichoke Macaroni and Cheese

1 lb whole wheat penne pasta
3 tbsp butter
1 large onion, finely chopped
3 cloves garlic, finely chopped or grated
3 tbsp flour
1/2 cup chicken stock
2 cups milk
1/2 tsp nutmeg
1 box frozen spinach (10 oz), defrosted and wrung dry in a towel.
1 can (14 oz) artichoke hearts, drained and chopped
1 1/4 cup mozzarella cheese
1 1/4 grated parmesan cheese, plus more for top

Preheat oven to 350 degrees. Place a large pot of water over high heat and bring to boil. Salt the water and cook  the pasta to al dente, according to package directions. Drain pasta and set aside.

While the pasta is cooking, place another pot over medium-high heat and add butter. Once melted, add the onion and garlic and cook until vegetables are very soft, about 8 minutes. Turn heat up and add flour to the pan. Cook for 1 minute, then whisk the stock into the pan. Whisk in the milk and bring to a bubble. Add the nutmeg, spinach, artichokes, and salt and pepper to taste. Simmer salt until thickened, about 2-3 minutes. Add cheeses and stir until melted.

Toss prepared sauce with cooked pasta and transfer to a casserole dish. Sprinkle more of cheese of the top and bake until the top is golden brown, about 20 minutes.

Serves: 6

Thursday, March 7, 2013

Hawaiian Haystacks

I tried a new recipe for dinner last week and we loved it! Thought I would share....

Homemade Hawaiian Haystacks

8 tbsp unsalted butter
1/2 flour
1 tsp kosher salt
1/2 cup sour cream
1/4 tsp black pepper
32 oz chicken broth
2 dry ranch dressing seasoning packet
1/4 garlic salt
2 cups shredded chicken breasts

Steamed rice
Toppings of choice- here are some of our favorites
~chow mein noodles
~sliced green onions
~pineapple chunks
~shredded cheese
~sliced almonds
~chopped celery

Place butter into a large saucepan over medium heat, stirring well to melt. Slowly whisk in flour, salt and pepper until smooth and thick, for 1-2 minutes. Slowly whisk in chicken broth until smooth. Increase heat to high, whisking until thick, about 2 minutes. Add sour cream, ranch seasoning, garlic salt, and cooked chicken breasts. Stir and season accordingly. Transfer to a crock pot and keep on low until dinner or serve immediately with rice and desired toppings. 

Serves 4-6