Mac N Cheese Soup with a side of Buffalo Chicken Fries

It's been a while my foodie friends.  Work is interfering with my personal life and I don't like it one bit.   I've finally found a bit of time to cook up some more goodies to share.  I thought I'd start off the year with a tasty dish that will be sure to warm your tummy and heart during this crazy winter.  We had a beautiful weekend in Dallas with mid-70's. Starting tonight it will drop to the 30's and tomorrow in the teens for the low.  (You didn't realize you'd get a weather update while reading a food blog, did ya?  Well there you have it.)  So whip up a batch of this Mac N Cheese Soup and the Buffalo Chicken "Fries" to warm your soul.  I could eat more than my share of this chicken.  Wow!!   Mmmm Mmmm Good!  Wait, can I say that even though that's Campbell's Soup?  Oh well.  Believe me on this, you won't want anything to do with that canned stuff when you can make something as simple and delicious as this.  

 












Mac N Cheese Soup
1 c (4 oz) elbow macaroni
2 small shallots
1 carrot, cut into 1-inch pieces
1 stalk celery, cut into 1-inch pieces
1/4 c all-purpose flour
3 3/4 c fat-free low-sodium chicken broth
1 1/4 c 2% milk
6 oz shredded sharp cheddar cheese
1/4 c grated parmesan cheese
1/4 c crumbled blue cheese

Bring medium sauce pan to a boil.  Add the macaroni and cook per the directions on the package.  Drain.

Mince the shallots, carrot and celery in a food processor.  Mist the saucepan with cooking spray.  Add the vegetables and cook over medium-high heat until softened, 4-5 minutes. 

Add the flour and cook, stirring, 2 minutes.  Gradually stir in the broth and bring to a boil; stirring, until thickened, 6-7 minutes.  Whisk in the milk, sharp cheese and parmesan cheese until cheese melts.  Remove from heat.

Stir in the macaroni and season with pepper.  Garnish with blue cheese just before serving.   Serve with a side of Buffalo Chicken "Fries".  (see recipe below)

Buffalo Chicken "Fries"
1/3 c hot sauce (such as Frank's)
1/2 stick unsalted butter, melted
1 tbsp honey
1 lb boneless skinless chicken tenders (cut in half length-wise into strips)
1/3 c all-purpose flour
1/4 c vegetable oil, divided

Whisk the hot sauce, butter and honey in a large bowl.  Set aside.  Preheat oven to 450 degrees.

Toss the chicken strips with flour in a large plastic bag until coated; shake the excess flour off. 

Heat 2 tbsp oil in a large saute pan over medium-high; add half the chicken strips, saute until browned, about 2 minutes per side, then transfer to the hot sauce mixture and toss to coat.  Repeat with remaining oil and chicken strips.   Arrange chicken in a single layer on a baking sheet and bake in preheated oven for 7-9 minutes or until sizzling and browned.

No Bake Chocolate Peanut Butter Bites

We're in Texas.  It's too hot.  Not in the mood to cook or bake.   

I say take this sinful recipe and make a double batch to enjoy while you watch your favorite chick flick indoors with the A/C cranked down.   You can thank me later!  Now go indulge!

1 c semi-sweet chocolate chips or chunks

1/2 c peanut butter, smooth or chunky

3 c. quick cooking oats

1 tsp vanilla 

3/4 c brown sugar, packed

3/4 c unsalted butter

pinch salt

Melt the butter in a large sauce pan over low heat.  Add in the vanilla, salt, brown sugar and oats.  Cook for 4-5 minutes.  Using a rubber spatula, press half of the mixture in the bottom of a buttered 8x8 dish.

In a microwave safe bowl, heat the chocolate chips or chunks and peanut butter, stirring every 30 seconds until chocolate is melted.  Pour the chocolate peanut butter mixture over the oat mixture, reserving a little to drizzle over the top. 

Crumble the remaining oat mixture over the chocolate and peanut butter, pressing down gently.  Drizzle the remaining chocolate and peanut butter over the top of the bars. 

Refrigerate for 3 hours before cutting and serving.   I cut into small bites so they last longer and they are very rich.   Enjoy!

Burgers, Beer and Rock Band

Happy Sunday!!  I've discovered a few new things over the weekend that I wanted to share with you.    #1:  I love lamb!  #2: Meeting new friends is underrated.  #3: My new friend, Christopher, is an awesome chef and host. #4: Rock Band is still fun!

Christopher works with my husband.  I met him only 2 weeks ago and I think he just may be my new male BFF.  He doesn't realize this yet so let's keep it on the DL so we don't scare him off.   He's amazing not only because he's an all around nice guy but this man can cook AND he knows how to throw a party.  We both look forward to learning more about his cooking skills.  He claims his specialty is whipping up sauces.  We can't wait for him to prove it.

Below are pictures of the sliders he made us.   They were full of flavor and so delicious. My favorite was the lamb.  The spices were just right and didn't overpower the flavor of the meat.  Everything meshed very well together.  

Starting at the left, smoked gouda infused ground beef burger wrapped in bacon served on a roasted garlic aioli and garnished with greens and tomato.  Middle: fennel crusted lamb burger on a creamy raita and topped with a red onion marmalade. Right: seared salmon steaks glazed with a ginger teriyaki and paired with sliced avocado and mango.

 

We really enjoyed the food, meeting new people and jamming out with the Band.   Will-I-Am can rock the mic surprisingly well.  Probably one of the most entertaining, yet good singers yet. You practice at home a lot don't you?!   Let's do this again very soon.

Healthy Greek Thin-Crust Pizza

Pizza is on the list of foods that I would eat everyday and be totally content.  I've always said it includes the 4 food groups that they beat into our brains growing up.  (Crust=Bread, Cheese=Dairy, Pepperoni or Sausage=Meat,  Mushrooms or Tomatoes from the sauce=Vegetable)

I bought the Pillsbury thin-crust pizza dough to try.  I have tried the regular pizza dough and it's too thick and doughy in my opinion.   The thin-crust cooked perfectly.  It was crispy but not too thin or dry.   I had just a few ingredients on hand that I just threw on to see what it would taste like.  I didn't add a sauce because I didn't have any and really didn't think it needed much with all the flavor in the toppings.  Pizza is all about personalizing to make it your own and put whatever you like on it.   Here's my tasty creation.  I hope you enjoy!!

2 tbsp olive oil
1 pkg Pillsbury thin-crust pizza dough
1 tsp garlic, minced
1 tsp dried oregano or Italian seasoning
1/4 c sun-dried tomatoes, chopped
1 pkg frozen spinach, thawed and drained
1/4 c parmesan cheese, shredded
1/4 c mozzarella cheese, shredded
1/4 c feta cheese
pinch of salt

Preheat oven to 400 degrees.  Spray a cookie sheet with non-stick spray and roll dough out.   Drizzle dough with about 1 tablespoon olive oil, dried oregano or Italian seasoning, parmesan and mozzarellla cheese.  Bake for 5 minutes (I believe that is what is directed on package but double check.) 

Take the crust out of the oven and add the toppings.  Spinach, sun-dried tomatoes, minced garlic, feta cheese.  Sprinkle with a pinch of salt. Drizzle about a tablespoon of olive oil on top.  Bake for 8 minutes or whatever package says.  Slice sicilian-style (squares) and enjoy!