Mac n' cheese - for lazyfood connoisseurs

This simple dish is a alltime favorite. Perfect meal when your brain are running low, and the guy on your couch complains about an empty stomach.

You will need

7 ounces macaroni
1/4 cup butter
3 tablespoons all-purpose flour
2 cups milk
1 (8 ounce) package cream cheese
1/2 teaspoon salt
1/2 teaspoon black pepper
2 teaspoons Dijon mustard
2-4 cups shredded Cheddar cheese1 cup dry bread crumbs
2 tablespoons butter
2 tablespoons chopped fresh parsley
Bacon is optional
 
Directions

Preheat oven to 400 degrees F (200 degrees C).

Bring a large pot of lightly salted water to a boil. Add macaroni pasta and cook for 8 to 10 minutes or until al dente; drain.

In a 3 quart saucepan over medium heat, melt butter and stir in flour. Cook for about 1 minute, until smooth and bubbly; stirring occasionally. Mix in milk, cream cheese, salt, pepper, and Dijon mustard. Continue cooking until sauce is thickened. Add cooked macaroni and Cheddar cheese. Pour into 2 quart casserole dish. 

In small bowl mix together bread crumbs, butter and parsley; spread over macaroni and cheese. Bake for 15 to 20 minutes or until golden brown and heated through. 

Voila!

Bird n' chesse in happy companionship!

Let me introduce  The Chicken Cordon Bleu

Some of you might allready know this dish - those of you who haven't tasted this yet better get cooking! :)

You will need

6 skinless, boneless chicken breast halves
6 slices Swiss cheese
6 slices ham
3 tablespoons all-purpose flour
1 teaspoon paprika
6 tablespoons butter
1/2 cup dry white wine
1 teaspoon chicken bouillon granules
1 tablespoon cornstarch
1 cup heavy whipping cream




Preperation



Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.

Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.

Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm. 

I like this dish to go with some bread, garlicbutter, rice and a good sauce :)

Enjoy!

Let me intruduce the ultimate burger sauce!

Most burgers really benefit from a great sauce. This one is quite simple

You will need

2 teaspoons red wine vinegar
2 teaspoons sugar
1 cup mayonnaise
1/2 cup ketchup
1/3 cup sweet pickle relish
1 tablespoon chopped fresh parsley
1/2 bunch green onions, chopped
2 hard-cooked eggs, peeled and chopped
salt and pepper to taste
Worcestershire sauce to taste
(opt) - jalapenos or chili




Directions

Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Drain water, and allow to cool, then peel, chop, and set aside.
In a bowl, stir together the vinegar and sugar until sugar is completely dissolved. Stir in mayonnaise, ketchup, relish, parsley, green onions, and chopped egg, and stir until well blended. Season to taste with salt, pepper, and Worcestershire sauce. Cover and refrigerate until ready to serve.


I prefer this to go with a nice grilled bacon cheese burger :)

The Bacon Rollup - Easy appetizer

With no futher ado: The Bacon Rollup

You will need:

1 pound loaf white bread, crusts trimmed 
8 ounce) package cream cheese, softened 
1 pound sliced bacon, cut in half

Preperation:

Preheat oven to 350 degrees F (175 degrees C).
Cut each slice of white bread in half horizontally. Spread with cream cheese. Tightly roll each piece of bread with half a piece of bacon. The bacon should be on the outside of the bread. Secure with toothpicks.
Arrange roll ups in a single layer on a medium baking dish. Bake in the preheated oven 30 minutes, or until bacon is no longer pink and bread is lightly browned. Serve warm.


 There you go!  Perfect for an appetizer when waching  a good match with the lads :)

Breakfast as in the 1930s - The Louisville Hot Brown Sandwich

A breakfast extraordinaire

You will need


2 tablespoon(s) butter
2 tablespoon(s) all-purpose flour
1 1/2 cup(s) milk
1 cup(s) (about 4 ounces) shredded mild white Cheddar cheese (oh yes, cheddar)
1/4 cup(s) grated Parmesan cheese
1 1/2 tablespoon(s) Dijon mustard
1/2 teaspoon(s) Tabasco sauce
1/2 teaspoon(s) salt
3  thick slices bacon
6 slice(s) Italian ciabatta or other rustic bread, toasted
1/2 pound(s) roast turkey breast, sliced
1 large tomato, sliced
1/8 teaspoon(s) ground black pepper

Preperations


Make the cheese sauce
In a 2-quart saucepan, melt butter over medium heat. Add flour and cook mixture, stirring constantly, for 3 minutes. Add milk and continue to stir. Increase heat to medium-high and bring mixture to a boil. Cook for 1 more minute. Remove saucepan from heat and whisk in cheeses, mustard, Tabasco sauce, and salt. Cover and keep warm.
 
Cook the bacon
In a large skillet, cook bacon over high heat until crisp and brown -- 4 to 6 minutes. Transfer bacon to a paper towel to drain. When bacon is cool, crumble or coarsely chop.
 
Make the sandwiches
Preheat oven broiler. In a large ovenproof dish, arrange toasted bread slices and layer them with turkey and tomato slices. Sprinkle with pepper and spoon cheese sauce on top. Place the sandwiches under broiler and cook until sauce begins to brown lightly -- 2 to 3 minutes. Remove from oven, sprinkle with bacon, and serve immediately.

You will not regret this! :)

Lasagna

This one speaks for itself!

The Lasagna

You will need


1 pound sweet Italian sausage
3/4 pound lean ground beef
1/2 cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
1/2 cup water
2 tablespoons white sugar
1 1/2 teaspoons dried basil leaves
1/2 teaspoon fennel seeds
1 teaspoon Italian seasoning
1 tablespoon salt
1/4 teaspoon ground black pepper
4 tablespoons chopped fresh parsley
12 lasagna noodles
16 ounces ricotta cheese
1 egg
1/2 teaspoon salt
3/4 pound mozzarella cheese, sliced
3/4 cup grated Parmesan cheese
(Opt.) Bacon
(Opt.) Mornay Sauce

Preperation

In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.

Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
Preheat oven to 375 degrees F (190 degrees C).

To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.

Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving. 

There you go! This dish will charm the pants off any lady :)

Spareribs - Easy, cheap & tasty

With no further ado - The bourbon sparerib recipe

 

You will need 

1/4 cup bourbon

1/4 cup soy sauce

1/2 cup brown sugar

2 Tablespoons Dijon mustard

2 Tablespoons ketchup

4 to 5 pounds spareribs

Preperation

Preheat oven to 350 F. Line a deep roasting pan with foil. Insert rack.

Whisk together bourbon, soy sauce, brown sugar, Dijon mustard, and ketchup. Brush both sides of the spareribs with sauce, reserving the remainder of the sauce for basting.

Place spareribs on the rack in the prepared pan. Roast about 1-1/2 to 2 hours, turning once mid-way through cooking. Baste every 30 minutes, until tender. Let spareribs rest for 10 minutes before cutting to serve.

Most real men won't need any else than the ribs. You can, however, serve with bread and a good salad, if such a thing even exist?

Enjoy!