Rick’s Comfort Food Gooey Baked Mac and Cheese

 October 29, 2020

It’s cold and damp out today, so I decided to make this gooey Mac and Cheese, even though I know the grandchildren that currently live with me prefer Annie’s (which turned out to be true.) (Matthew 7:6) 

Nonetheless it was all good. Unlike my regular one this one doesn’t start with a Bechamel sauce, but with an egg and milk mixture. Try it, you’ll like it.

Ingredients

1 lb. tubular pasta (I use large elbows)

2 Tbs. butter

2 eggs

2 cups whole milk

4 cups assorted grated cheeses (some should be sharp cheddar. The better the cheese the better the dish)

½ tsp Kosher Salt

¼ tsp Black Pepper

¼ tsp. Cayenne Pepper

½ tsp dry mustard (like Coleman’s)

Recipe

Preheat oven to 350 degrees.

Butter a standard 9 by 13 inch baking dish, and boil 8 cups of water in a large pot. Salt the water.

Put the pasta in the rapidly boiling water and cook until slightly underdone. Drain, return to the pot and stir in butter.

In a large bowl whisk in eggs and milk, salt, peppers, mustard, and 2 cups of the cheese. Add the cooked pasta and stir until blended.

Put half the pasta in the baking dish, and layer 1 cup cheese over it. Add the rest of the pasta and layer another 1 cup cheese over it. Cover with foil and bake for 30 minutes. Take out baking dish and set oven at broil.

Remove foil, layer remaining cheese and put under the broiler for about three minutes until the cheese begins to color.

Remove from oven and let it sit for about 10 minutes. 

Rick’s Baked Ziti with Meat Sauce

March 30, 2020 by richardlfloyd

Since so many of you liked my humble Chicken Noodle Casserole here’s another oldie but goodie comfort food recipe. If you have the time (and who doesn’t these days) make your best meat sauce. Or, as per this recipe, brown some ground beef and/or Italian sausage, put it in some good jarred sauce, add some cheese, and Roberto is your uncle.

Ingredients

1 lb. Ziti (or Penne)

1 lb. ground beef (or bulk Italian sausage, or a mixture of the two)

½ cup sturdy red wine

2 jars of good spaghetti sauce (I like Rao’s or Emeril’s)

1 teaspoon of oregano

2 8 oz. packages of whole milk mozzarella

2 cups sour cream (or ricotta cheese)

½ cup freshly grated Parmigiano Reggiano cheese

Recipe

Boil  plentiful water for pasta while you brown the ground beef over medium high heat. Cook the pasta for about 8 minutes, drain and add a little olive oil to keep it from sticking together.

When the ground beef has no pink in it, add the wine and let it boil down for a few minutes. Add the jars of sauce, add the oregano, and let it all cook down for at least 20 minutes. Preheat the oven to 350 f.

Grease a standard baking pan with olive oil or Pam. Put about a cup of the sauce in the baking dish and spread it evenly. Add half the pasta, the sour cream spread evenly, and one package of the cheese. Add the other half of the pasta, half of the remaining cheese, and the rest of the sauce. Finally, cover with the remaining cheese package and the Parmigiano.

Cook uncovered for about 30 minutes, or until it is bubbling and the cheese on top begins to brown.

Serve with a salad (or frozen green beans, as we did) and a sturdy red wine.

(Photo: R.L. Floyd, 2020)

Rick’s Pandemic Chicken Noodle Casserole

March 26, 2020

Since Price Chopper cancelled my pick-up order, I have turned to my pantry to feed the six of us (a couple of my grandchildren and their parents are quarantining with us.) You know those cans of chicken breast you bought at Costco or BJ’s in case you wanted to make chicken salad or there was a pandemic, now is their time to shine.

This is a one dish casserole that many people (my wife included) had so much as a child that she can’t bear to look at it. I kinda like it. It’s not the typical recipe I put up here, but everything is different now.

Ingredients

1 lb. egg noodles or other pasta

2 12.5 cans of of chicken breast in water (or leftover cooked chicken)

1 can Campbell’s cream of chicken soup (yes, I know, stay with me here)

1 can Campbell’s cream of mushroom soup

1 package of frozen peas, thawed more or less

2 cups of cheese (cheddar or whatever you’ve got)

1 cup of Mayonnaise

Bread crumbs (or Panko or crumble crackers for topping)

1 stick of melted butter to put on top of the crumbs

Recipe

Boil water for the noodles. Preheat the oven to 350 f.

In a large bowl put the two soups, mayo, peas, cheeses. Stir to mix.

Drain the pasta, and mix it in the bowl.

Butter a baking dish and put  the whole smear in it.

Cover with the crumbs. Pour the melted butter over it.

Bake for 30 to 35 minutes until it is bubbling and the top is browned and crispy.

Let it cool for a few minutes.

Serve with your favorite box wine, red or white. I suggest red.

Stay safe, wash your hands. God bless you. 

Spicy Stir-Fried Chicken with Mushrooms and Broccoli

January 30, 2020

We have an Asian dish at least once a week in our rotation. My wife loves mushrooms and broccoli, so this easy chicken stir-fry is always a hit.

Ingredients

1 Lb boneless skinless chicken breast, sliced (You could also use boneless, skinless thighs)

8 ounces white button mushrooms, stems removed. Cut any big ones in half

2 tablespoons  peanut oil

A good sized broccoli crown cut into florets

Sauce

1 tablespoon minced ginger

1/2 tablespoon minced garlic

1/2 cup oyster sauce

1 tablespoon soy sauce

1/2 cup chicken or beef broth (or water if you don’t have broth on hand)

1 tablespoon dark brown sugar

1 teaspoon dark sesame oil

1  teaspoon red pepper flakes

1 tablespoon cornstarch

Garnish

Sesame seeds (you can toast them if you want to get fancy)

Two chopped scallions

Recipe

Put the sauce ingredients in a medium bowl, whisk to combine.

Add the sliced chicken to the bowl with the sauce and let it marinate for at least a half hour in the fridge. (Pro tip: put the chicken in the freezer for half an hour before to firm it up before slicing. It makes it easier to get nice slices.)

Put a wok or skillet over high heat. Add 2 tablespoons of peanut oil. When the oil shimmers add the broccoli. Stir-fry for about five minutes, adjusting the heat so it doesn’t burn. Put the broccoli on a plate.

Put another tablespoon of peanut oil in the wok, and when the oil shimmers add the mushrooms and stir-fry until they give up their liquid and are nicely browned, about three or four minutes. Put them on another plate.

Add the chicken and the sauce to the wok over high heat.  Stir-fry for about five or six minutes, then add the mushrooms and stir to coat them with sauce. Then add the broccoli and stir to cover with sauce for a minute or two. Pour it all into a warm serving dish and garnish with sesame seeds and scallions. Serve over rice.

(Photo by R.L. Floyd, 2020)