EXTRA CREAMY HIGH PROTEIN MAC N CHEESE

 EXTRA CREAMY HIGH PROTEIN MAC N CHEESE

6 ounces pasta (1 3/4 cups)

½ cup whipped whole milk cottage cheese 

2-4 ounces sharp cheddar cheese, grated (½-1 cup)

Add pasta to pot or skillet and add just enough water to cover. Add a pinch of salt; bring to boil. Cook, stirring occasionally, until pasta is almost al dente, about 6 minutes (or 1 minute less than package directions for al dente).

Add cottage cheese, return to a boil, then add cheddar (I used 2 oz but it can handle more!). Lower the heat, cook until creamy sauce forms. Season with salt and lots of black pepper. Serves 2.

NAPA VALLEY’S BEST MAC N CHEESE

 NAPA VALLEY’S BEST MAC N CHEESE

1 lb elbow macaroni

2 tablespoons extra virgin olive oil

1 cup sour cream

3 tablespoons Dijon mustard

1 cup Panko breadcrumbs, toasted

3 cups heavy cream

2 cups sharp cheddar cheese, grated

½ cup Parmigiano-Reggiano, grated

1 cup thick cut bacon, cooked and crumbled

Chopped parsley and chives for garnish

Salt and pepper to taste

1. Cook elbow macaroni ‘al dente,’ then toss with extra virgin olive oil and let them cool.

2. Mix the cooled macaroni with a creamy blend of sour cream and Dijon mustard. (You can prepare this part ahead of time!)

3. Toast Panko breadcrumbs to golden perfection – the crispy crown for your mac and cheese.

4. Melt Cheddar and Parmigiano-Reggiano into rich, luscious heavy cream.

5. Combine the cheese goodness with the macaroni and crumbled bacon, heating until combined.

6. Add fresh chives and parsley, season to perfection with salt and pepper.

7. Serve it up in a dish or individual bowls, topped with those toasted breadcrumbs. Best eaten immediately.

POUTINE WITH ROAST BEEF

 

1 bag of fries

1 packet poutine mix or brown gravy mix

1 beef roast

1 can French onion soup

Cheese curds, or for easier melting, shredded mozzarella cheese

Salt and pepper the roast. In an Instapot set to saute, sear the roast on all sides until brown.  Add the can of French onion soup into the pot and cook for 2-3 hours depending on the size of your roast (about 1 hour per pound).  Let it stand in Instapot for 10 minutes and then vent the pot.  Make poutine/gravy per instructions.  Cook fries in Air Fryer until crisp.  Pull apart Air fry the french fries.  Pull apart meat and remove fat trimmings.  To assemble, put desired amount of meat on plate, top with fries, then cheese, then gravy.    

PEANUT BUTTER FINGERS

1 cup butter, softened

1 cup white sugar

1 cup brown sugar

2 eggs

1 teaspoon vanilla

1 cup creamy peanut butter 

1 teaspoon baking soda

½ teaspoon salt

2 cups flour

2 cups quick oats

½ cup butter, softened (1 stick)

½ cup milk

1 teaspoon vanilla

5 to 6 tablespoons unsweetened cocoa

5 to 6 cups powdered sugar

Preheat the oven to 350°F.  In a mixer (or by hand), mix the butter and sugars together. Then add in the rest of the ingredients making sure they are fully mixed.  Press the dough in to a greased half sheet/jelly roll pan.

Bake for 15 minutes.  You will know they are done when the edges start to turn a golden brown and a toothpick comes out clean when poked in the middle.

Let the bars cool completely before frosting.  For the chocolate frosting add the butter, milk, vanilla, powdered sugar and cocoa to a mixer or bowl and mix fully. 

GARLIC-ROSEMARY MONKEY BREAD

12 oz fontina cheese, shredded (about 3 cups)
7 cloves garlic, chopped
3 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh flat-leaf parsley
1/2 cup (1 stick) unsalted butter, melted, plus more for Bundt pan
2 10-oz cans refrigerated buttermilk biscuits or crescent rolls
Olive oil and flaky salt, for serving

Preheat oven to 375 degrees.  Stir together cheese, garlic rosemary and parsley in a medium bowl.  Place melted butter in a separate bowl.  Cut each biscuit in half and roll each half into a ball.  Dip balls in butter, then transfer to cheese mixture, rolling to coat.  Transfer biscuits to a lightly greased Bundt pan, overlapping slightly.  Bake until golden brown, 23 to 25 minutes.  Let bread cool for 5 minutes before removing from pan.  Just before serving, drizzle with olive oil and top with flaky salt.

CREAMY CHICKEN & DUMPLINGS

1 1/4 pounds boneless, skinless chicken thighs

1 teaspoon coarse sea salt

1 teaspoon black pepper

2 tablespoons olive oil

4 tablespoons unsalted butter

1 sweet onion, diced

1/2 cup sliced carrots

1/3 cup sliced celery

4 garlic cloves, minced

1/2 teaspoon chopped fresh rosemary

1/2 teaspoon chopped fresh thyme

1/4 cup all-purpose flour

6 cups low-sodium chicken stock

1/3 cup heavy cream

dumpling:
2 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 large eggs, lightly beaten
1 cup buttermilk

directions:

Season the chicken with salt and pepper. Heat a large pot over medium-high heat and add olive oil and 2 tablespoons of butter. Once sizzling, add the chicken to the skillet and cook it on both sides until deeply golden brown and cooked through, about 5 to 6 minutes per side. Remove the chicken and set aside to a bowl, shredding once cool. I actually throw it in the bowl of my mixer and shred it with the paddle attachment!

Reduce the heat to medium and add the other 2 tablespoons of butter. Add the onions, carrots, celery garlic, rosemary and thyme. Toss in another pinch of salt and pepper, stirring well. Cook until softened, about 5 minutes. 

While the vegetables cook, mix up the dumplings. Whisk together the flour, baking powder and salt in a large bowl. Combine the milk and the eggs, then stir into the flour until just mixed. Set aside for a few minutes.