Thursday, April 23, 2009

Chicken Lo Mein

12 oz. fettucine noodles, cooked and set aside
1/4 cup peanut butter
1/4 cup soy sauce
1 1/2 tbsp. brown sugar
1 tbsp. lemon juice
1/3 cup hot water
2 cloves garlic, minced
2 tbsp. oil
1 lb. uncooked boneless, skinless chicken breast, cubed
1 medium head broccoli
2 stalks celery, chopped
1 carrot, chopped
6 green onions chopped

in a jar with a tight lid, mix peanut butter, soy sauce, brown sugar, lemon juice, hot water and garlic. shake well until blended. in a skillet, stir fry chicken in oil for 5-7 minutes. add vegetables. cook an additional 5 minutes. add sauce to skillet. stir in noodles. cook 2 more minutes and then serve.

Monday, April 13, 2009

Cheese Fondue

* 1 cup milk
* 1 garlic clove, smashed
* 1 lb monterrey jack cheese, coarsely grated
* 2 tablespoons flour


1. Heat milk and garlic (if using) in a saucepan over medium heat until simmering, about 2 to 3 minutes.
2. Toss the cheese and flour together in a bowl or large ziploc bag until the shreds are nicely floured.
3. Whisk the cheese into the milk a handful at a time, waiting for each handful to melt before adding more.
4. When it's all melted and smooth, remove garlic clove and pour cheese into a fondue pot.

Wednesday, April 8, 2009

Macaroni & Cheese

Preheat oven to 350 degrees

4 cups dried macaroni
1/4 cup (1/2 stick, 4 tablespoons) butter
1/4 cup all-purpose flour
2 1/2 cups whole milk
2 heaping teaspoons dry mustard (more if desired)
1 egg, beaten
1 pound cheese, grated
1/2 teaspoon salt (more to taste)
1/2 teaspoon seasoned salt (more to taste)
1 teaspoon ground black pepper

Cook macaroni until very firm. Macaroni should be too firm to eat right out of the pot. Drain.
In a small bowl, beat egg.
In a large pot, melt butter and sprinkle in flour. Whisk together over medium-low heat. Cook mixture for five minutes, whisking constantly. Don’t let it burn.
Pour in milk, add mustard, and whisk until smooth. Cook for five minutes until very thick. Reduce heat to low.
Take 1/4 cup of the sauce and slowly pour it into beaten egg, whisking constantly to avoid cooking eggs. Whisk together till smooth.
Pour egg mixture into sauce, whisking constantly. Stir until smooth.
Add in cheese and stir to melt.
Add seasoned salt and pepper. Taste sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT.
Pour in drained, cooked macaroni and stir to combine.

Serve immediately (very creamy) or pour into a buttered baking dish, top with extra cheese, and bake for 20 to 25 minutes or until bubbly and golden on top.