Friday, November 14, 2008

Mac and Cheese with Potatoes and Chicken

I'm back now. The other night I decided it was time to get back into trying new recipes for my blog. I had some left over Gruyere cheese from a fondue night and I wanted to use it before it went bad. I found a recipe for Mac and Cheese and I really like it. It's super quick and easy. (It's from Aida Mollenkamp on Food Network.) I also found a recipe for potatoes on The Pioneer Woman's website. And I used my favorite stove top chicken cooking style.
For the chicken, I just salt and pepper each side and sprinkle with a little fresh herbs. I use something different every time and sometimes a mixture. Pick your faves from Rosemary, Thyme, and Parsley. Heat a few tablespoons of EVOO over medium heat. When the chicken is just about done on both sides (about 5 minutes each side) I mix about a half cup each of white wine and chicken stock and pour that in the pan. I flip the chicken every so often until almost all the liquid is cooked out.

Crash Hot Potatoes

Here's a link to the Pioneer Woman's recipe. Crash Hot Potatoes I didn't have all the stuff and time for her recipe so I just used the idea and put it into what I had. Here's what I did:

2 cans new potatoes
Extra Virgin Olive Oil
Kosher Salt
Black Pepper
Rosemary

Preheat oven to 450 degrees. Drain the potatoes and spread out in an oven safe dish. Take a fork and mash the potatoes a little just to open them up. Drizzle a little EVOO over the potatoes and sprinkle with salt, pepper, and rosemary. Bake at 450 for 20-25 minutes.

Sage Butter Macaroni and Four Cheese

3 tbsp unsalted butter, plus extra for baking dish
4 oz. finely grated Parmigiano-Reggiano
1/4 cup unseasoned dry bread crumbs
1 pound macaroni
3 tbsp thinly sliced sage (didn't have any so used thyme and parsley)
6 ounces shredded Gruyere cheese
4 ounces shredded aged cheddar
4 ounces mascarpone cheese (didn't have so used cream cheese)
3/4 tsp kosher salt
freshly ground black pepper

Heat oven to broil and arrange rack in top. Butter a 9 by 9-inch baking dish and set aside. Melt 1 tablespoon of the remaining butter and mix in a medium bowl with 1 cup of the Parmigiano and all the bread crumbs until thoroughly moistened; set aside.

Bring a large pot of heavily salted water to a boil. Add pasta and cook for half the time indicated on package.

Meanwhile, melt remaining 2 tablespoons butter in a large frying pan over medium heat. When it starts to foam, add sage and cook until crisp and butter begins to turn golden brown. Remove from heat and set aside until pasta is ready. Reserve 1 cup pasta water and drain pasta.

Return pasta to pot and place over low heat. Stir in sage butter, reserved pasta water, remaining 3 cups Parmigiano, Gruyere, Cheddar, mascarpone, and salt, and season with freshly ground black pepper. Stir constantly until cheeses are evenly melted and the pasta looks well coated. Turn pasta into baking dish and evenly top with bread crumb mixture. Place under broiler until mixture bubbles and top is browned, about 1 to 2 minutes. Let sit 5 minutes before serving.

3 comments:

Leigh This Way said...

Sounds really yummy. I will say that I've always been afraid to eat the can potatoes because I was always afraid they'd be mushy or taste like metal but I'll have to try them, especially your way.

Trying to Stay Calm! said...

Hey I ♥ your blog :) Thanks for sharing!

The Wolfepack: said...

Abby, I love canned potatoes. They're good. Anyway, Christi, can't wait to try some of your recipes. Thanks for sharing bc I'm trying hard to be good and cook for my family. :)

So about this blog...

I love to cook. I don't get to experiment with as much as I'd like, but I try what I can. I watch Food Network all the time and love trying things I see.
My twist is that I never follow a recipe completely. So, in my posts I'll tell you where I got the idea and the basic recipe, but I'll post the recipe the way that I made it.

All photographs on this blog will be my own, so it will be what food/recipes that I use really look like.