Alton Brown's Baked Macaroni and Cheese

1/2 lb. elbow macaroni 

3 T unsalted butter

3 T all-purpose flour

1 T powdered mustard

3 cups milk

1/2 cup onion, finely diced

1 bay leaf

1/2 t paprika

1 large egg

12 oz. sharp cheddar cheese, shredded

Freshly ground black pepper

Topping:

3 T unsalted butter

1 cup panko breadcrumbs

Preheat the oven to 350.  In a pot of boiling salted water, cook the pasta until al dente; drain.

While the pasta is cooking, in a separate pot, melt the butter.  Whisk in the flour and mustard and keep it moving for about 5 minutes.  Make sure it's free of lumps.

Stir in the milk, onion, bay leaf and paprika.  Simmer for 10 minutes; remove the bay leaf.

Temper in the egg:  Beat the egg in a small bowl with a fork; beat in a T or two of the warm sauce, then slowly whisk the egg mixture back into the sauce.  Stir in three-quarters of the cheese.  Add 1 t salt, and pepper to taste.  Fold the macaroni into the mix and pour into a 2 qt casserole dish.  Top with the remaining cheese.

Melt the butter in a sauté pan and toss in the breadcrumbs to coat.  Top the macaroni with the breadcrumbs to coat.  Top the macaroni with the breadcrumbs.  Bake for 30 minutes.  Remove from the oven and let rest for 5 minutes before serving.

Lemon Icebox Pie

Christopher requested a lemon pie for his birthday and this is where we landed.  Apparently, it's a keeper.  Or so I've been told numerous times at this point.  We will be making it again.  Sooooo, it's immediately going on the blog.  Enjoy!

CRUST (homemade):
1 1/2 cups graham cracker crumbs
2 Tbsp. granulated sugar
7 Tbsp. salted butter, melted

FILLING:
2 14-oz. cans sweetened condensed milk
1 cup fresh lemon juice (from about 6 lemons)
5 large egg yolks
1 Tbsp. lemon zest

TOPPING:

1 cup heavy cream
2 Tbsp. powdered sugar
1/2 tsp. vanilla extract

Preheat the oven to 350°. Combine the cracker crumbs, sugar, and butter in a medium bowl. Mix with a fork until the crumbs are well coated and stick together when pinched. Press the mixture into the bottom and up the sides of a 9-inch pie plate. Bake until set, about 10 minutes. Set aside to cool slightly, about 10 minutes.  To be fair, I often use a pre-bought graham cracker crust and it worked beautifully for this recipe.

Whisk together the condensed milk, lemon juice, egg yolks, and lemon zest in a medium bowl until combined. Pour the filling into the crust and bake until the center is set but still slightly jiggly, about 15 minutes. Let cool for 30 minutes, then refrigerate until chilled, about 2 hours.

Before serving, beat the heavy cream, powdered sugar, and vanilla in a large bowl with a mixer on medium speed until soft peaks form. Dollop on the center of the pie and serve.

Halloween Chili

2 pounds ground beef chuck (or ground turkey)
1 pound bulk Italian sausage
5 (15 ounce) cans chili beans, 2 drained/3 undrained

1 can black beans, drained and rinsed
2 (28 ounce) cans diced tomatoes with juice
1 (6 ounce) can tomato paste
1 large yellow onion, chopped
3 stalks celery, chopped
2 red/yellow/orange bell peppers, seeded and chopped
4 cubes beef bouillon
1 beer (usually bottled ale from ALDI, something German)
1 tablespoon Worcestershire sauce
1 tablespoon minced garlic

1/4 cup chili powder
1 tablespoon dried oregano
2 teaspoons ground cumin
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon white sugar
1 (10.5 ounce) bag corn chips such as Fritos®/tortilla chips
1 (8 ounce) package shredded Cheddar cheese

Heat a large dutch oven/stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. 

Pour in the remaining ingredients (except for toppings). Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally. (I do this in the crockpot occasionally but if I do I make it the day before and start it on high early the next day)

To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese. (optional - sour cream, jalapeños, etc.)

This started out as someone else's recipe that we tweaked to make our own over the years.  It's a 15 year old recipe now and a fall favorite.  Enjoy!

Taco Seasoning

Pioneer Woman strikes again....

2 tsp chili powder

1 1/2 tsp ground cumin

1/2 tsp paprika

1/2 tsp crushed red pepper

1/2 tsp salt

1/4 tsp garlic powder

1/4 tsp onion powder

1/4 tsp dried oregano

1/4 tsp black pepper

This is for 1 lb.  I double this regularly and often make ahead to have my own 'season packets' on hand.

Pepita Granola

This was delicious.  New favorite.  Super easy.  And it makes your house smell like you've been baking all day.

1 cup pepitas (pumpkin seeds)

1 cup sliced almonds

1 cup chopped pecans

1/2 cup rolled oats

1 T chia seeds

1 T hemp (I omitted these)

1/4 cup melted coconut oil

3 T maple syrup or honey

1 t vanilla

1 t vanilla

1 t cinnamon 

pinch of salt

Preheat oven to 325.  Mix pepitas, almonds, pecans, oats, chia seeds, hemp seeds, salt, and cinnamon onto a baking sheet lined with parchment.

In a measuring cup combine coconut, maple syrup, and vanilla and stir to combine.  Pour over the nuts and seeds and toss to combine right on the sheet.

Spread into one even layer, letting the nuts and seeds touch each other so there is no space between.  Bake for 10 minutes and then rotate pan and bake another 5 minutes until granola is lightly browned.

Let cool completely, at least 20 minutes before breaking apart.  Store in an airtight container for up to two weeks.

High Protein Egg Roll in a Bowl

New favorite for everyone counting calories and protein around here!!  HUGE HIT.

1 lb. ground turkey

1/2 T toasted sesame oil

100 g broccoli slaw mix (use quickly)

1 T minced garlic

3 T coconut aminos

150 g sliced cabbage

75 g chopped water chestnuts

1 t sriracha

1/2 t ground ginger

1 chopped green onion

salt and pepper

I completely doubled this recipe and quadrupled the water chestnuts. Watch the slaw though - broccoli slaw seems to get slimy fast...

Spray cooking pan with nonstick spray (I prefer avocado) and brown turkey in a pan over medium heat.  If you end up with a lot of liquid from cooking your meat, drain some.  Once browned add sesame oil and stir.

Add garlic, slaw, aminos and stir.  Simmer until broccoli is slightly soft.   Add cabbage, water chestnuts, sriracha, ginger, salt and pepper.  Stir and simmer until cabbage is wilted.  Mix in chopped onions.

Top with extra sriracha, drizzle of coconut amino or sesame seeds.

(1 bowl: 385 cal, carbs 24g, protein 60g, fat 6g)

Turkey Kielbasa

Everyone's going high protein around here and this is a new favorite!  Last time I made this I tripled it!

1 14 oz. package turkey kielbasa, cut into 1/4 inch rounds

1 green bell pepper, diced

1/2 yellow, red, or orange bell pepper, diced

1 onion, diced

3 small or 2 large potatoes (I like the tiny potatoes sliced in half), peeled and diced

olive oil

salt and pepper

1. In a cast iron skillet or dutch oven, heat 2 T of olive oil over medium-high heat.  Add the potatoes to the skillet and season with salt and pepper.  Fry until golden brown and cooked through, around 8-10 minutes, stirring a few times to ensure even browning.

2. In a separate skillet, brown the kielbasa for around 5 minutes in 1 T of olive oil over medium-high heat.  Remove the kielbasa from the pan and set it aside.  Add the peppers and onions to the skillet and season with a pinch of salt and pepper.  Cook for 5 minutes, or until softened, stirring occasionally.

3. Add the cooked potatoes and kielbasa to the skillet with the onions and peppers and mix everything together. Serve nice and hot! 

Beef Massaman Curry

1 pound beef stew meat

4 tablespoons red curry paste

3 tablespoons of avocado oil divided

Half small butternut squash, chopped into 1 inch cubes

Half cup yellow onion,  finely chopped

Two cans of coconut milk

2 tablespoons lime juice or fish sauce

Half teaspoon ground cardamom

Two cinnamon sticks 

Two star anise pods

1 tablespoon paprika

Half teaspoon sea salt

3 to 5 Kafir lime leaves

2 to 3 tablespoons almond butter

A smarty rice or cauliflower rice

Cilantro as a garnish

The beef can be marinated up to 12 hours in advance. 

 Peel and chop the butternut squash up to two days in advance. 

Place the beef stew in a mixing bowl along with the red curry paste and 2 tablespoons avocado oil. Stir well and allow me to marinate at least 15 minutes.

Eat the remaining 1 tablespoon of avocado oil in a large pot or Dutch oven over medium heat. Add the meat and Brown 2 to 3 minutes – don’t cook meat all the way through.

Add the remaining ingredients except the lime leaves and almond butter to the pot and stir well. Cover and bring to a full boil. Reduce heat to low and cook, covered, for one hour.

Remove the cover and cook at a gentle boil for 30 minutes, stirring occasionally, until sauce has thicken. Sir in the lime leaves. If you are so inclined, stirring the almond butter as well.

Remove cinnamon sticks and star anise and discard. 

Serve curry with rice and top with cilantro. 

Spicy Korean-Style Stir-Fried Beef

Ya'll, this was a HIT.  All my precious kiddos were home and they said, 'Mom, this is fire.'  Well, definitely making this one again!!

SAUCE

1/4 cup coconut aminos

2 T lime juice

2 t fish sauce

1 1/2 t tapioca flour

STIR-FRY

2 t lime juice

1 t coconut aminos

1 lb flank steak, trimmed and sliced thin

5 scallions, white parts minced, green parts sliced thin on bias

4 garlic cloves, minced

1 T grated fresh ginger

1 1/2 t red pepper flakes

3 T coconut oil, melted

3 carrots, peeled and sliced 1/4 inch thick on bias

1 small head napa cabbage (1 1/2 lbs), cored and cut into 1-inch pieces

For the sauce, whisk all ingredients together in a bowl and set aside.

For the stir-fry, whisk lime juice and coconut aminos together in medium bowl., then stir in beef and let marinate for 10 minutes.  In separate bowl, combine scallion whites, garlic, ginger, pepper flakes, and 1 T melted oil.

Heat 2 teaspoons melted oil in 12-inch nonstick skillet over high heat until just smoking, Add half of beef, break up any clumps, and cook, without stirring, for 1 minute.  Stir beef and continue to cook until browned, about 1 minute; transfer to clean bowl.  Repeat with 2 teaspoons melted oil and remaining beef; transfer to bowl.

Heat remaining 2 teaspoons melted oil in now-empty skillet over medium-high heat until shimmering.  Add carrots and cook until softened, about 5 minutes.  Add cabbage and cook, stirring occasionally, until spotty brown and crisp-tender, about 3 minutes.

Push vegetables to sides of skillet.  Add scallion mixture to center and cook, mashing mixture into skillet, until fragrant, about 1 minute.  Stir mixture into vegetables.

Stir cooked beef and any accumulated juices into vegetables.  Whisk sauce to recombine, then add to skillet.  Cook, stirring constantly, until sauce is thickened, about 1 minute.  Transfer to serving platter and sprinkle with scallion greens.  Serve.

Roasted Tomato Bacon Soup

12 cups fresh tomatoes (about 14 large), on the vine or romas, chopped

olive oil

sea salt

10 slices bacon, chopped

2 onions, chopped

2 cups chopped carrots

2 cups chopped celery

5 cloves garlic, minced

2 cups chicken or beef broth

1 bay leaf

1 cup coconut milk, optional

Preheat to 450 degrees.

Line a baking sheet with parchment paper.

Wash and dry tomatoes.  Cut off the stem ends and slice lengthwise.  Place cute-side up on the baking sheet.

Drizzle with olive oil and sprinkle with salt.  Bake for 30 minutes.

In a large pot or Dutch oven, cook the bacon over medium heat and remove to a paper towel lined plate.  Add the onions, carrots, and celery to the pot and sauté till softened.  Add the garlic and stir.

To a slow cooker, add the roasted tomatoes, cooked veggies, broth, bay leaf, and most of the cooked bacon, reserving some for garnish.  Cook the soup on low for 4-6 hours (or simmer in the Dutch oven with the lid on for 30 minutes).

Remove the bay leaf and blend with an immersion blender.  Add the coconut milk here (if using).

Serve with remaining bacon crumbles!

Slow-Cooker Italian-Style Pot Roast

8 slices bacon, chopped

2 onions, chopped

4 carrots, peeled and sliced 1 inch thick

salt, and pepper

3 T tomato paste

6 garlic cloves, minced

2 T fresh oregano or 2 t dried

1/2 oz. dried porcini mushrooms, rinsed and minced

1/2 t red pepper flakes

1/2 c water

1 lb cherry tomatoes, halved

2 bay leaves

1 (3 1/2 to 4 lb) boneless beef chuck-eye roast, trimmed and tied at 1-inch intervals

1/4 c chopped fresh basil

Cook bacon until crisp, 5 to 7 minutes.  Using slotted spoon, transfer bacon to paper towel-lined plate; set aside.

Pour off all but 2 T fat from skillet.  Add onions, carrots, and 1 t salt and cook over medium heat until softened and lightly browned, 8 to 10 minutes.  Stir in tomato paste, garlic, oregano, mushrooms, and pepper flakes and cook until fragrant, about 1 minute.  Stir in water, scraping up any browned bits; transfer to slow cooker.

Stir tomatoes and bay leaves into slow cooker.  Season roast with salt and pepper and nestle into slow cooker.  Cover and cook until sharp knife slips easily in and out of meat, 9 to 10 hours on low or 6 to 7 hours on high.

Transfer roast to carving board, tent loosely with aluminum foil, and let rest for 20 minutes.

Meanwhile, discard bay leaves.  Using large shallow spoon, skim excess fat from surface of sauce.  Stir in crisp bacon and basil and season with salt and pepper to taste.  Remove twine from roast, slice against grain into 1/2-inch thick slices, and arrange on serving platter.  Spoon 1 cup sauce over meat and serve with remaining sauce.

Slow-Cooker Southwestern Chicken Soup

This was a huge hit on a very cold January day.  The kids put shredded cheddar on top, but, of course, that's not paleo.  To be fair, I did not use my slow-cooker.  I got a late start and used my dutch oven instead (and as you'll see, a rotisserie chicken).

3 T EEOO

2 onions, chopped

1 jalapeño, stemmed, seeded, and minced

3 T tomato paste

salt and pepper

4 cloves garlic, minced

1 T fresh oregano or 2 t dried

1 1/2 t chipotle chile powder

8 cups chicken broth

3 bone-in split chicken breasts, trimmed (or 1 rotisserie chicken pre-pulled)

1 zucchini, quartered lengthwise and sliced 1/2 inch thick

2 tomatoes, chopped

2 avocados, cut up for garnish

4 radishes, sliced

1/2 cup fresh cilantro

lime wedges

Heat oil in 12-inch skillet over medium heat until shimmering.  Add onions, jalapeño, and 1 T salt and cook until softened, about 5 minutes.  Stir in tomato paste, garlic, oregano, cumin, and chile powder and cook until fragrant, about 1 minute.  Stir in 1 cup broth, scraping up any browned bits; transfer to slow cooker.

Stir remaining 7 cups broth into slow cooker.  Season chicken with salt and pepper and nestle into slow cooker.  Cover and cook until chicken is tender, 3 to 5 hours on low.

Transfer chicken to cutting board, let cool, slightly, then shred into bite-size pieces using 2 forks; discard skin and bones.

Using wide, shallow spoon, skim excess fat from surface of soup.  Stir in zucchini, cover, and cook on high until tender, about 30 minutes.

Stir in shredded chicken and let sit until heated through, about 5 minutes.  Season with salt and pepper to taste.  Top individual portions with tomatoes, avocadoes, radishes, and cilantro and serve with lime wedges.

Note:  I like to keep pulled, frozen rotisserie chicken in the freezer for recipes like this.  I skipped the 3-5 hours and went straight to dropping in the remaining ingredients (minus the toppings) when the recipe calls for the slow-cooker.  The zucchini cooks while the chicken thaws and voila!  Dinner in less than an hour.