Baked Macaroni & Cheese

Omg this is so good! It's beyond good. By far the BEST mac & cheese I have EVER had! So cheesy and buttery and crunchy and delicious. There is nothing I dislike about this, it's perfect!!

Baked Macaroni & Cheese by Alton Brown

Ingredients

• 1/2 pound elbow macaroni
• 3 tablespoons butter
• 3 tablespoons flour
• 1 tablespoon powdered mustard
• 3 cups milk
• 1/2 cup yellow onion, finely diced
• 1 bay leaf
• 1/2 teaspoon paprika
• 1 large egg
• 12 ounces sharp cheddar, shredded
• 1 teaspoon kosher salt
• Fresh black pepper

Topping:

• 3 tablespoons butter
• 1 cup panko bread crumbs

Directions

• Preheat oven to 350 degrees F.
• In a large pot of boiling, salted water cook the pasta to al dente.
• While the pasta is cooking, in a separate pot, melt the butter.
  
• Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps.
  
• Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.
• Temper in the egg.
  
• Stir in 3/4 of the cheese.
  
• Season with salt and pepper.
  
• Fold the macaroni into the mix and pour into a 2-quart casserole dish.
  
• Top with remaining cheese.
• Melt the butter in a saute pan and toss the bread crumbs to coat.
  
• Top the macaroni with the bread crumbs.
  
• Bake for 30 minutes.
  
• Remove from oven and rest for five minutes before serving.

Pioneer Woman's Creamy Mashed Potatoes

If you've never heard of the Pioneer Woman then you are truly missing out on some delicious recipes. I received her cookbook as a gift for Christmas (thanks hun!) and was drooling over the recipes in minutes. My first attempt at her food was her creamy mashed potatoes. They were to die for, by far the best mashed potatoes I've ever made and ever had. This reciple feeds a LOT of people so if its only a few of, definitely scale it back!

PW's Creamy Mashed Potatoes

• 5lbs russet or yukon gold potatoes
• 12 tbsp (1 1/2 sticks) butter, softened, additional 4tbsp (1/2) stick butter (optional)
• 8oz package of cream cheese
• 1/2 to 3/4 cup half and half
• 1/2 tsp seasoned salt, such as Lawry's
• salt & black pepper to taste

Directions:

• Bring a large pot of water to a slow boil over medium high heat.
  
• Peel and rinse potatoes in cold water. Chip into halves or fourths.
• Add the potatoes to the pot and increase the heat to high and bring to a full boil.
• Cook for 20-30 minutes or until a fork inserted goes in smoothly.
• Drain the potatoes in a large colander. Give yourself a nice steam facial while you're at it.
• Return the potatoes to the pot and turn the heat to low. With a potato mashed, mash the potatoes over low heat, this allows as most of the steam to escape. Continue mashing until all lumps are gone, about 2 minutes. Turn off the heat.
• Add the butter, mash.
• Add the cream cheese, mash.
• Add the half and half and stir together.
  
• Add in the seasoning, stir together until well combined, taste to adjust the seasoning as needed.
• Spread the mashed potatoes in a 2qt baking dish, even out the surface with a knife or spatula.
  
• Add slices of butter to the top (at this point you can cover the dish tightly with foil and refrigerate for up to 2 days if needed).
• Preheat the oven to 350 degrees, cover the potatoes with foil, bake 25-30 minutes or until warm.
• Serve piping hot.

Recipe is courtesy of Pioneer Woman, you can find her website here: http://thepioneerwoman.com

Meatloaf

I was never a fan of meatloaf because almost every single one I had tried was dry and lacked flavor. My husband also isnt a big fan but after doing some research I decided to give it a try. It took several attempts to get it how I like it and a hodge podge of recipes combined together. This meatloaf is now one of my most favorite meals, specially in the fall and winter months. Its juicy, tasteful and delicious!

Meatloaf

Ingredients:

• 1 egg
• 1 cup milk
• 1 cup bread crumbs
• 1 lb hamburger
• 1 onion
• a few cloves of garlic (depending on how much you like it, we like a lot so I ususally use 3-4 cloves.
• 1/4 tbsp pepper
• 1/4 tbsp sage
• 1/2 tsp ground mustard
• 1 tbsp worchestire sauce

Topping

• 1 tsp apple cider vinegar
• 1 tbsp brown sugar
• 1/2 cup ketchup

Directions

• Mix all main ingredients together and form into a loaf and place inside a lightly greased loaf pan.
• Mix topping together and spread over the loaf.
• Cover and bake at 350 degrees for 30 minutes
• Uncover and bake for 15 additional minutes

Chicken Angelo

This is soooo yummy! Maybe because I love cheese & mushrooms and it puts them together on top of some juicy chicken? It's so easy to make too and perfect for a weeknight after work.

Chicken Angelo

• 8oz fresh sliced mushrooms
• 4 large skinless, boneless, chicken breasts
• 2 eggs beaten
• 1 c flour
• 6oz sliced mozzarella cheese
• 3/4 cup chicken broth
• extra virgin olive oil

Directions:

• Please half the mushrooms in a baking dish
• Dip chicken into beaten eggs then roll in flour
• Drizzle olive oil in a frying pan then lightly brown both sides of chicken
• Place chicken on top of mushrooms and arrange the remaining mushrooms on chicken, then top with slices of cheese.
• Add chicken broth to the baking dish
• Bake at 350 degrees covered for 30 minutes, uncover for the last 5-10 minutes.
• Serve over hot rice.

Shrimp Scampi with Linguini

I've never had shrimp scampi before and came across this recipe and decided to try it out. I'm always trying to find ways to make more seafood during the week. After I went ahead and bought all the ingredients my husband informed me that he doesnt like shrimp scampi but would eat it anyways. He ended up eating two big plate-fulls. I think this is definitely a keeper!

Shrimp Scampi by Tyler Florence

Ingredients:

• 1 pound linguini
• 4 tablespoons butter
• 4 tablespoons extra virgin olive oil, plus more for drizzling
• 1 large shallot, finely diced
• 5 cloves garlic, sliced
• Pinch red pepper flakes, optional
• 20 large shrimp, about 1 pound, peeled and deveined, tail on
• Kosher salt and freshly ground black pepper
• 1/2 cup dry white wine
• 1 lemon, juiced
• 1/4 cup finely chopped parsley leaves

Directions
- For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguini.

-Stir to make sure the pasta separates; cover. When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done. Drain the pasta reserving 1 cup of water.

- Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat.

- Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes.

- Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes.

- Remove the shrimp from the pan; set aside and keep warm.

- Add wine and lemon juice and bring to a boil.

- Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta and reserved pasta water.

- Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve immediately.

Shells Stuffed with Pancetta & Spinach

I was in the mood for some yummy Italian-style food that didnt involved alfredo or marinara. I came across this recipe and thought it sounded good so I went ahead and made it. It's so yummy and cheesy. One of my favorites for sure! It's pretty easy to make too.

Shells with Crispy Pancetta & Spinach by Giada De Laurentiis

• 1 (12-ounce) package jumbo shells pasta
• 2 tablespoons olive oil
• 1/2 pound thick-cut pancetta, cut into 3/4-inch cubes
• 2 pounds frozen spinach, thawed and drained
• 1 (15-ounce) container whole milk ricotta
• 1 cup grated asiago cheese
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon freshly grated nutmeg

Sauce

• 1 tablespoon butter
• 1 garlic clove, minced
• 1 cup cream
• 2 cups grated asiago cheese, plus 1/4 cup
• 1/4 cup chopped fresh parsley
• 1/4 teaspoon freshly ground black pepper

- Preheat the oven to 375 degrees F.

- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.

- Warm the olive oil in a large, heavy skillet over medium heat. Add the pancetta and cook until lightly golden, about 5 minutes. Remove the pancetta from the pan with a slotted spoon and transfer to a large bowl.

- Add the spinach, ricotta cheese, asiago cheese, pepper, and nutmeg. Stir to combine.

- Stuff the shells with about 2 tablespoons of the spinach mixture each and place the stuffed shells in a large, buttered baking dish.

For the sauce:

- Melt the butter in a medium saucepan.

- Add the garlic and cook for 1 minute.

- Add the cream and bring to a simmer. Turn the heat to very low and add the 2 cups asiago cheese, parsley, and pepper.

- Stir until the cheese is dissolved. Pour the sauce over the shells. Top with the remaining 1/4 cup asiago cheese.

- Bake until golden on top, about 25 minutes. Remove from the oven and serve immediately.