AC's Pimento Mac n' Cheese Custard

 

Makes 12 to 16 servings

Ingredients

• Kosher salt
• 8 ounces elbow macaroni
• 8 ounces white cheddar cheese, shredded
• 4 ounces aged cheddar cheese, shredded
• 4 ounces Parmesan cheese, grated
• 1 cup jarred pimentos, chopped
• 2 tablespoons all-purpose flour
• 6 large eggs
• 2 tablespoons hot sauce (such as Tabasco)
• One 12-ounce can evaporated milk
• 1 cup half-and-half
• 8 cups Herbed Béchamel (a cream sauce)*

Pro tip: Use freshly-grated cheese (rather than pre-grated packed cheese) for a creamier and meltier dish.

Directions

1. Preheat the oven to 350° F. Grease a 9-by-13-inch baking dish with nonstick cooking spray.
2. Fill a large pot with water and salt it generously. Bring to a boil over high heat, add the macaroni, and cook for ~5 minutes (until just shy of al dente). Drain and set aside.
3. In a medium bowl, mix together the three cheeses. Remove and reserve one-fourth of the cheese mixture for the top. Add the macaroni, pimentos, and flour to the cheese mixture and mix well to combine. Pour the mixture into the prepared baking dish.
4. In a large bowl, whisk the eggs until blended, then whisk in the hot sauce, evaporated milk, half-and-half, and 2 teaspoons salt, mixing well. While whisking constantly, slowly add the béchamel to create a custard. Pour the custard evenly over the noodle mixture.
5. Cover with a layer of plastic wrap and a layer of aluminum foil and bake for 50 minutes, rotating the dish 180 degrees halfway through baking.
6. Uncover, sprinkle the reserved cheese on top, and bake an additional 15 to 20 minutes (until set, golden, and bubbling). If you plan to freeze, do not add the cheese topping.
7. Remove from the oven and let sit for five minutes before serving.

Pro tip: This dish can be frozen for up to three months. To reheat, place the dish in a cold oven set to 350° F. When the oven reaches temperature, bake for 1½ hours, then sprinkle the surface with the remaining cheese mix and bake for 15 minutes longer, until bubbling.

*Herbed Béchamel

Ingredients

• ½ cup unsalted butter
• 8 thyme sprigs
• 3 shallots, minced
• 1 cup dry white wine
• 1 cup all-purpose flour
• 4 cups whole milk
• 4 cups heavy cream
• 1 tablespoon kosher salt
• 1 ½ teaspoons freshly ground black pepper

Directions

1. In a medium Dutch oven, melt the butter over medium heat.
2. Add the thyme, shallots, and garlic. Cook for 3 to 5 minutes, until fragrant and softened.
3. Add the wine, bring to a simmer, and reduce for about 10 minutes, until almost completely evaporated. Remove and discard the thyme sprigs.
4. Sprinkle the flour over the vegetables and stir well to coat. Continue to cook, stirring, for 5 to 7 minutes, until the flour smells nutty and has begun to take on a hint of light tan.
5. While stirring constantly, slowly add the milk and cream. Bring to a gentle simmer, continuing to stir, and cook until the mixture thickens to the consistency of thick gravy (~6 minutes).
6. Season with the salt and pepper to taste.

Roasted Brussel Sprouts with Mustard Dressing

 

Ingredients

Ingredient Checklist

• 2 pounds fresh Brussels sprouts, halved lengthwise (about 8 cups)
• 6 tablespoons extra-virgin olive oil, divided
• ½ teaspoon plus 3/8 tsp. kosher salt, divided
• ¾ teaspoon black pepper, divided
• 2 tablespoons sherry vinegar or apple cider vinegar
• 1 tablespoon grainy mustard
• 2 tablespoons chopped fresh flat-leaf parsley, divided

Directions

Instructions Checklist

• Step 1

  Preheat oven to 450°F. Toss together Brussels sprouts, 2 tablespoons oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. Transfer to a large rimmed baking sheet lined with aluminum foil. Roast at 450°F until golden and just tender when pierced with tip of a knife, about 20 minutes, stirring once after 10 minutes.

• Step 2

  Meanwhile, whisk together vinegar, mustard, 1 tablespoon parsley, remaining 3/8 teaspoon salt, and remaining 1/4 teaspoon pepper in a large bowl. Add remaining 1/4 cup oil in a slow, steady stream, whisking constantly, until emulsified.

• Step 3

  Add sprouts to dressing; toss to coat. Transfer to platter; sprinkle with remaining 1 tablespoon parsley.

Creamy Cucumber, Radish, & Tomato Chopped Salad

Ingredients

½ cup mayonnaise

½ cup crumbled feta cheese

1 tablespoon chopped fresh chives, plus more for garnish

1 tablespoon chopped fresh dill, plus more for garnish

1 tablespoon lemon juice

¼ teaspoon salt

¼ teaspoon ground pepper

1 large English cucumber, diced

1 pint cherry tomatoes, quartered

1 bunch radishes, diced

½ medium red onion, finely diced

Whisk mayonnaise, feta, chives, dill, lemon juice, salt and pepper in a large bowl. Add cucumber, tomatoes, radishes and onion and toss to coat. Garnish with more chives and dill, if desired.

Brussel Sprout Slaw with Lemon and Pecorino

Ingredients

1/4 cup olive oil

2 tablespoons fresh lemon juice

1 1/2 tablespoons nutritional yeast powder

3/4 teaspoon fine sea salt

1/2 teaspoon black pepper

1 pound fresh brussels sprouts, shaved crosswise (use a mandoline or thinly slice)

1/2 cup coarsely chopped dried tart cherries

1/3 cup Pecorino Romano cheese, finely grated

1/4 cup coarsely chopped fresh flat-leaf parsley

1/4 cup pine nuts, toasted

1 tablespoon fresh thyme leaves

Whisk together oil, juice, yeast, salt, and pepper in a large serving bowl. Add brussels sprouts, and toss to coat. Let stand at room temperature 15 minutes, stirring occasionally. Stir in cherries, cheese, and parsley until combined. Sprinkle with pine nuts and thyme.

Green Bean Casserole

Ingredients

2 pounds green beans

Kosher salt

2 tablespoons olive oil, divided

1 pound cremini mushrooms, sliced, divided

6 tablespoons unsalted butter, divided

4 large sprigs thyme

2 tablespoons all-purpose flour

1¼ cups whole milk

1 cup heavy cream

4 garlic cloves, finely grated

½ cup grated Parmesan

Freshly ground black pepper

¾ cup French’s fried onions

Preheat oven to 375°. Working in batches, cook green beans a large pot of boiling salted water until bright green and halfway to tenderness, about 3 minutes per batch. Drain and let cool; trim stem ends.

Heat 1 Tbsp. oil in a large skillet over medium-high. Cook half of mushrooms, without stirring, until golden brown underneath, about 2 minutes. Toss and continue to cook, tossing occasionally, until browned on both sides, about 3 minutes more. Add 2 Tbsp. butter and 2 thyme sprigs to pan. Cook, tossing occasionally, until butter browns and mushrooms are dark brown and very tender, about 4 minutes longer. Season with salt and transfer to a plate. Repeat with 2 Tbsp. butter, salt, and remaining oil, mushrooms, and thyme.

Melt remaining 2 Tbsp. butter in a large saucepan over medium-low. Whisk in flour and cook, whisking occasionally, until roux is golden brown and smells mildly nutty, about 4 minutes. Whisk in milk and cream. Increase heat and bring to a simmer, whisking often, and cook until béchamel sauce is thick and bubbling, about 5 minutes. Remove from heat and whisk in garlic and Parmesan; season with salt and pepper.

Arrange green beans and mushrooms in a 2-qt. baking dish. Pour sauce over (it may not look like enough, but it will get saucier as it bakes). Cover tightly with foil and bake until sauce is bubbling, 25–30 minutes. Uncover and continue to bake until casserole is lightly browned on top and around the edges, 15–20 minutes longer. Top with fried onions and continue to bake just until onions are slightly darker and fragrant, about 3 minutes. Let sit 10 minutes to set before serving.

Roasted Cauliflower

INGREDIENTS

1 tablespoon olive oil

½ teaspoon ground cumin

1/4 teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

4 cups cauliflower florets

1/4 cup chopped fresh cilantro

1/4 cup golden raisins

1 tablespoon fresh lemon juice

4 lemon wedges

DIRECTIONS

Preheat oven to 450°F.

Combine olive oil, 1/2 teaspoon ground cumin, 1/4 teaspoon salt, and black pepper in a large bowl. Add cauliflower florets; toss well to coat. Arrange cauliflower in a single layer on a rimmed baking sheet; bake at 450°F for 18 to 20 minutes or until cauliflower is browned and tender. Combine the cauliflower mixture, cilantro, raisins, and lemon juice in a bowl; toss gently to combine.  Serve immediately with lemon wedges.

Roasted Brussels Sprouts

Ingredients

• 1 1/2 pounds Brussels sprouts
• 3 tablespoons good olive oil
• 3/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• minced garlic

Directions

Preheat oven to 400 degrees F.

Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, garlic, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt ( I like these salty like French fries), and serve immediately.

*this would also be good with bacon or pancetta

Sweet Sausage Medley

Ingredients

1 lb sweet italian sausage

1 lb penne pasta

1/4 cup olive oil

1/4 cup margarine

2 cloves of garlic, crushed

1/2 tsp salt

1/4 tsp pepper

1 tsp basil

1 medium onion, sliced

1 green pepper, sliced

1 red pepper sliced

1 yellow pepper, sliced

Cook pasta according to package directions.

Cook the sausage in pan. Once cooked, cut into slices.

Heat oil and margarine in a pan. Add remaining ingredients. Cook 10-15 minutes until peppers and onions are soft.

Mix together and serve.

Bean Casserole

Ingredients

1.5 lb Kielbasa, cut into 1 inch pieces

1 15oz can butter beans

1 15oz can stewed tomatoes

1 cup brown sugar

1 cup ketchup

1 onion, thinly sliced

1 green pepper, cut into chunks

Combine all ingredients and bake for 90 minutes at 350 degrees.

Fruit and Marshmallow salad

INGREDIENTS

• 1 small can mandarin oranges - drained
• 1 small can pineapple chunks - drained
• 1/2 c. sour cream
• 1/4 c almond slices (or nut of your choice)
• 1 c. mini marshmallows
• 1 c. coconut

Mix all ingredients together. This recipe makes 4 servings. You can increase all quantities to serve as much as you need - just be sure when adding the sour cream, it continues to just lightly coat everything else. You don't want it to get too watery from too much sour cream.

Homemade Stuffing

Ingredients

• 1 loaf of bread
• 3-4 stalks of celery (depending on taste)
• 1 onion
• 1 egg
• water
• salt/pepper
• poultry seasoning
• celery salt
• celery seed
• sage (if you like the taste)

Directions

1. Cut up bread and leave out to harden (3-4 days ahead of making)
2. *If making in casserole dish, preheat oven to 350.
   
3. Dice celery and onion. Saute with butter, salt, and pepper until done. Set aside
4. In large bowl, mush bread crumbs, egg, and a little water until all combined to a good consistency. Mixing with hands works best.
   
5. Season with all seasonings to taste.
   
6. Dump in celery and onion.
7. Mix again until combined well.
8. Stuff bird or put in casserole dish. If baking alone, bake in oven for 30-40 minutes.
   

Asian Cucumber Salad

Yield

8 servings (serving size: 3/4 cup)

Ingredients

• 3 tablespoons low-sodium soy sauce
• 2 tablespoons rice vinegar
• 1 teaspoon sugar
• 2 teaspoons canola oil
• 2 teaspoons dark sesame oil
• 1/2 teaspoon minced garlic
• 1/4 teaspoon ground red pepper
• 2 cups chopped seeded cucumber
• 1 (10-ounce) bag matchstick-cut carrots
• 1 teaspoon sesame seeds, toasted

Preparation

Combine first 7 ingredients in a large bowl, stirring well with a whisk. Add cucumber and carrot; toss well. Sprinkle with sesame seeds.

Cucumber Salad

Ingredients

• 1 small container plain Greek Yogurt (or sour cream)
• 2 cucumbers, peeled and sliced
• 2 tbsp. white vinegar
• 1/2 onion, diced
• salt/pepper, to taste
  
• dill, to taste
  
• cayenne pepper (or crushed red pepper flakes), to taste

Combine all ingredients in a bowl. Cover and refrigerate 1 hour before serving.

Potato Salad

Ingredients

• 3 pounds Idaho potatoes
• 3 jumbo eggs, hard boiled
• 2 cups mayonnaise
• 1/2 red onion, finely chopped
  
• 4 green onions, finely chopped
• 3 stalks celery, finely chopped
• 1 tablespoon Dijon mustard
• 1/2 teaspoon freshly ground white pepper
• 1 teaspoon kosher salt
• 1 red bell pepper, finely chopped
• parsley, finely chopped
• dill, finely chopped
  

Directions

In a large pot, add potatoes and water to cover. Bring to a boil and cook until fork tender. Drain and cool. Peel cooked potatoes and cut into small chunks. Put in a very large serving bowl or container. Peel and finely chop hard boiled eggs and add to bowl. Add mayonnaise, red onion, green onions, celery, mustard, white pepper and salt. Mix until just combined. Cover and chill in the refrigerator for 3 hours before serving.  Makes 6-8 servings.

Corn Maquechoux

Ingredients

• 1 tbsp. butter
• 1 c. yellow or red bell peppers
• 1/2 c. finely chopped onion
• 2 minced garlic cloves
• 3 c. frozen corn kernels
• 1 c. low-fat milk
• 1/4 c. chopped fresh parsley
• 1/4 c. chopped green onion
• 1/4 tsp. dried thyme
• 1/4 tsp ground black pepper
  

Preparation
Melt 1 tbsp. butter in a large saucepan over medium heat. Add 1 c. chopped yellow or red bell peppers (or a combination), 1/2 c. finely chopped onion, and 2 minced garlic cloves. Cook 5 minutes or until vegetables are tender, stirring occasionally. Add 3 c. frozen corn kernels, 1 c. low-fat milk, 1/4 c. chopped fresh parsley, 1/4 c. chopped green onions, 1/4 tsp. dried thyme, and 1/4 tsp. ground red pepper. Reduce heat and simmer 15 minutes, or until milk is mostly absorbed. Stir in 1/4 tsp. salt, 1/4 tsp. black pepper, 1/8 tsp sugar, and a dash of hot pepper sauce.

Broccoli Potato Gratin

Ingredients

• 6 cups chopped broccoli florets (about 1 pound)
• 3/4 cup minced shallots (about 4 large)
• 2 tablespoons Dijon mustard
• 1 teaspoon chopped fresh thyme
• 1/2 teaspoon minced garlic
• 1/8 teaspoon ground nutmeg
• 3/4 teaspoon salt, divided
• 1/2 teaspoon freshly ground black pepper
• 2 pounds peeled Yukon gold potatoes, cut into 1/8-inch-thick slices
• Cooking spray
• 3 tablespoons all-purpose flour
• 1 1/2 cups 2% reduced-fat milk
• 1 1/4 cups fat-free, less-sodium chicken broth
• 2 tablespoons chilled butter, cut into small pieces
• 3/4 cup (3 ounces) shredded Gruyère cheese

Preparation

Preheat oven to 375°.

Combine first 6 ingredients in a large bowl. Sprinkle with 1/2 teaspoon salt and pepper; toss to combine.

Layer one-third of potato slices in a 13 x 9-inch baking dish coated with cooking spray, overlapping to fit; top with half of broccoli mixture. Repeat layers, ending with potato. Sprinkle evenly with remaining 1/4 teaspoon salt.

Place 3 tablespoons flour in a medium bowl. Gradually add milk, stirring constantly with a whisk; stir in broth. Pour milk mixture over potato mixture. Top evenly with butter. Cover and bake at 375° for 1 hour. Uncover; sprinkle evenly with cheese. Bake 25 minutes or until browned. Cool on a wire rack 10 minutes.

Wild Rice Stuffing

Ingredients

• Cooking spray
• 1 1/2 cups chopped celery
• 1 cup chopped onion
• 1 cup uncooked wild rice
• 2 garlic cloves, minced
• 4 cups fat-free, less-sodium chicken broth
• 1 1/2 tablespoons chopped fresh sage
• 1 cup uncooked long-grain brown rice
• 1/2 cup dried sweet cherries
• 1/2 cup chopped dried apricots
• 1/2 cup chopped pecans, toasted
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

Preparation

Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add celery, onion, wild rice, and garlic to pan; sauté 3 minutes. Stir in broth and sage; bring to a boil. Cover, reduce heat, and simmer 25 minutes. Stir in brown rice, and bring to a boil. Cover, reduce heat, and cook for 30 minutes or until liquid is absorbed. Remove from heat; let stand, covered, 10 minutes. Stir in cherries and remaining ingredients.

Garlic Fries

Ingredients

4  teaspoons  canola oil

3/4  teaspoon  salt

3  pounds  peeled baking potatoes, cut into 1/4-inch-thick strips

Cooking spray

2  tablespoons  butter

8  garlic cloves, minced (about 5 teaspoons)

2  tablespoons  finely chopped fresh parsley

2  tablespoons  freshly grated Parmesan cheese

Preheat oven to 400°.

Combine first 3 ingredients in a large zip-top plastic bag, tossing to coat. Arrange potatoes in a single layer on a baking sheet coated with cooking spray. Bake at 400° for 50 minutes or until potatoes are tender and golden brown, turning after 20 minutes.

Place butter and garlic in a large nonstick skillet, and cook over low heat 2 minutes, stirring constantly. Add potatoes, parsley, and Parmesan cheese to pan; toss to coat. Serve immediately.

Oven Baked Mac'n'Cheese

Ingredients

• 1 16oz. box of elbow macaroni
• 2 16 oz. blocks of cheese (your choice, I prefer sharp cheddar and colby jack)
• 1 15oz. can diced tomatoes (drained)
• 1/4 lb. prosciutto
• 1/3 c. milk
• 2 tbsps. butter

Preparation

1. Preheat oven to 375
2. Put on water to boil for macaroni. Boil macaroni until half way done. drain and set aside.
3. Cut cheese into cubes. Combine cheese cubes, milk, butter on medium to high heat until melted.
4. Broil prosciutto until crispy.
5. Add diced tomatoes (undrained) and crispy prosciutto into cheese. Keep on medium heat, stirring constantly, until everything is combined.
6. Dump drained pasta into pot that contains the cheese. Keeping the heat on, mix until thoroughly combined. Pour into oven safe, greased casserole dish.
7. Place in oven for 15-20 minutes uncovered until top is browned and crunchy to your liking.

This meal can be made ahead, be it earlier in the day or the day before.  Cooking time will change.  If made ahead and casserole is chilled thoroughly, bake for 30-40 minutes covered, then another 10-15 uncovered to get it brown and crunchy.

Pan-Roasted Corn Salad with Tomatoes and Feta

Ingredients

• 4 ears of corn, husks and silk removed
• 2 to 3 tablespoons unsalted butter
• 4 tablespoons extra-virgin olive oil
• 1 garlic clove, minced
• 1 teaspoon coarsely chopped fresh thyme
• 1 bunch green onions, green portion only, thinly sliced on the diagonal
• Salt and freshly ground pepper, to taste
• 2 to 3 cups halved cherry tomatoes
• 8 ounces feta cheese, cut into 1/2-inch cubes
• Juice of 1/2 lime, plus more as needed
• 2 tablespoons finely slivered fresh basil

Preparation

• Holding each ear of corn by its pointed end and steadying its stalk end on a cutting board, cut down along the ear with a sharp knife to strip off the kernels, turning the ear with each cut. Alternatively, remove the kernels with a kernel cutter. You will need about 3 1/2 cups corn kernels. Set aside.
  
• In a large nonstick sauté pan over medium-high heat, warm half the butter and 1 tablespoon of the olive oil until nearly smoking. Add half the garlic and sauté, stirring constantly, 20 to 30 seconds. Add half the corn and sauté, stirring occasionally, until golden and just tender, 3 to 4 minutes. Add half the thyme and green onions and sauté for about 1 minute more. Season with salt and pepper and transfer to a large bowl. Repeat with the remaining butter, 1 tablespoon of the oil, and the remaining garlic, corn, thyme and green onions. Transfer the mixture to the bowl. Let cool to room temperature, stirring occasionally, about 30 minutes.
  
• In another bowl, combine the tomatoes, cheese, the remaining 2 tablespoons oil, salt and pepper and toss gently to mix. Add the tomato mixture, the lime juice and basil to the cooled corn and toss to mix. Taste and adjust the seasonings with salt, pepper and more lime juice. Serve at room temperature.
  
• Serves 4.