Chinese Eggplant and Chicken in Spicy Garlic Sauce made in the Instant Pot

I thought this week I would share one of my Instant Pot recipes. This is an easy dish to make, doesn’t take much time at all and tastes as good as if it were from your local Chinese take-out. I usually have my rice cooker set up and going as I prepare this dish so both are finished in about the same time but you can make the rice ahead of time.

Chinese eggplant and chicken

Instant Pot Spicy Eggplant & Chicken or Pork in Garlic Sauce

Servings: 4-6

A mildly spiced chicken or pork and eggplant in a savory garlic sauce

Ingredients

3-4 Chinese eggplant (depending on size) cut down the middle and quartered then into 2 inch long pieces

1 pound ground chicken or ground pork

1 tablespoon cooking oil

4 large cloves of garlic, minced

1 green onion, chopped

1/2 inch fresh ginger peeled and finely minced

1/2 teaspoon red pepper flakes (add more if you prefer a spicier dish)

1/4 cup chicken broth

Sauce

1 teaspoon sesame oil

3 tablespoons low sodium soy sauce

3 tablespoons Hoisin Sauce (you can also use oyster sauce if you prefer)

1 tablespoon sugar

2 teaspoons corn starch

Cooked white or brown rice for serving

 Instructions

Mix in a bowl the sesame oil, soy sauce, hoisin sauce, sugar, and corn starch well and keep aside.

Turn the Instant Pot to Sauté mode and heat oil. Add garlic. ginger, green onion, and red pepper flakes. Cook for 30 secs.

Add chicken or pork, cook for 4 minutes breaking up the meat with a wooden spoon.

Add 1/4 cup of chicken broth then stirring to making sure nothing is sticking to the bottom and add the cut-up eggplant. Close the Instant Pot lid with pressure valve to sealing.

Set on Pressure Cook High for 2 min then do a Quick Release.

Open the Instant Pot and set to Sauté mode. Add the sauce and stir everything together. Adjust salt and pepper to taste if necessary.

Bring to a gentle boil as you allow it to thicken and then turn off the Instant Pot.

Serve over white or brown rice.

Unstuffed Cabbage Rolls in a Skillet

Well, the temperatures have been a bit cooler here in the northeast so I’m looking forward to digging out some recipes and doing some cooking. As you know I’m not one to make many long involved complicated meals, I’ll leave those dishes to the experts. I like to think if you have a good recipe with a handful of ingredients, cooking can be a breeze. My version of unstuffed cabbage rolls made in a skillet is one of those types of dishes. You have all the flavor of the traditional recipe but takes considerably less time to prepare. I hope you will give it a try.

Skillet Unstuffed Cabbage1

Unstuffed Cabbage Rolls in a Skillet

4 to 6 servings

Ingredients

1 to 1 1/2 pounds lean ground beef

1 large Onion (diced)

1 Green or Red Bell pepper (diced)

2 cloves of Garlic (minced)

2 Tablespoons Fresh Flat Leaf Parsley (or 1 Tablespoon Dried Parsley)

1 Small Head of Cabbage (shredded or chopped)

2 cans (14.5 ounces) Diced Tomatoes

1 can (8 oz.) Tomato sauce

Kosher Salt and Freshly Ground Black Pepper

Cooked White or Brown Rice

  1. Heat a large, deep skillet or sauté pan (or Dutch oven) over medium heat. When the pan is hot, add about 1 tablespoon of vegetable oil then add the ground beef. Break up the beef with a spoon and cook, stirring, for about 3 to 5 minutes. Add the diced onion, green pepper, parsley, and garlic and continue cooking, stirring, until the beef is no longer pink and the onion is translucent and the green pepper has just begun to soften.
  2. Add the chopped cabbage to the ground beef mixture along with the diced tomatoes and tomato sauce. Cook, stirring, for about 5 minutes or until the cabbage is slightly wilted. Season with Salt and Pepper to taste.
  3. Reduce the heat to low, simmer about 15-20 minutes or until the cabbage is tender. Adjust any salt and freshly ground black pepper if needed.
  4. Serve over cooked white or brown rice

 

skillet unstuffed cabbage 4

 

Thank you again for visiting.

Share this site with family and friends and ask them to join Sundays in a Small Kitchen to see what my next cooking adventure will be. I hope my recipes will inspire you to get take some time to cook in your kitchen no matter how small it may be.

Please Like and leave a comment, I would love to hear from you and what you are making.

Easy Weeknight Chicken Croquettes with Gravy

I love to make a nice plump roasted chicken on a Sunday for dinner then I can have leftovers for another meal during the week. This past week I made a roasted chicken by just stuffing the cavity with a quartered lemon and a handful of rosemary from the garden, oh so flavorful. There was still plenty of chicken leftover for another meal so all I had to do was decide which recipe to make. I use this croquette recipe in several ways, it’s super easy for a weeknight dinner after a long workday. You can easily swap out the chicken for cooked salmon, tuna, ham, turkey or anything you like really, just adjust the portions of meat to stuffing to your liking.

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Easy Weeknight Chicken Croquettes

Ingredients:

  • 1 Box of Stove Top Stuffing (6 0z box)
  • Leftover roast chicken shredded approximately 3-4 cups, not tightly packed down
  • 1 egg, beaten

Directions:

  1. Grease a baking sheet and pre-heat the oven to 375 degrees.  Also, have an ice cream scoop handy.
  2. Pull and shred by hand the leftover roasted or rotisserie chicken
  3. Prepare the stuffing according to box directions
  4. Add the shredded chicken to the stuffing and add the beaten egg.
  5. Mix all the ingredients well
  6. Using the ice cream scoop portion out the croquettes on to the greased baking sheet. (The ice cream scoop I have makes 9 croquettes)
  7. Put into the hot oven and bake for 15 minutes
  8. While croquettes are baking prepare the chicken gravy.
  9. Remove from the oven and enjoy!

Simple Chicken Gravy

Ingredients:

  • 4 tbsp butter
  • 4 tbsp flour
  • 2 cups chicken broth or stock
  • 1/2 tsp salt or to taste
  • 1/2 tsp pepper or to taste
  • 1/2 tsp Poultry Seasoning

Directions:

  1. Melt the butter over medium heat in a saucepan.
  2. Add flour and blend thoroughly.
  3. Slowly add in the broth, mixing with a whisk,
  4. Add salt, and pepper and Poultry Seasoning.
  5. Allow to simmer and continue to mix with the mix until mixture thickens.
  6. Serve!

I hope you will enjoy this dish and thank you for visiting my blog. Please Like and Comment, I love hearing from you. Also, share this site with family and friends and ask them to join Sundays in a Small Kitchen to see what my next cooking adventure will be.

 

A Dish from the Garden. Summer String Bean Salad with White Zinfandel Salad Dressing.

Since my husband retired last year he was looking forward to starting up a vegetable garden again. Really just the basics to pique his interest. Roma tomatoes, cherry tomatoes, cucumbers, snap peas, yellow wax beans, and string beans. The zucchini plants didn’t make it this year otherwise I’d be posting one of my many versions of zucchini bread. The herb garden did well with lots of fresh Basil, Parsley (flat and curly), Rosemary, Chives and some Oregano. I hope to expand it a bit more next year. This dish starts with great produce from the garden or your local vegetable stand. Here is my delicious Summer String Bean Salad with White Zinfandel Salad Dressing.

This recipe has no measurements. You can make as much as you need and season to taste. It’s a very flexible recipe.

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Summer Bean Salad

Fresh Blue Lake Green Beans, cook or steam but leave a bit firm.  (I used a combination of green beans and yellow wax bean this time)

Cherry Tomatoes sliced in half

Mozzarella cut into small bite-size cubes (You can also use Feta cheese or any semi-soft cheese to your liking cut into small bites)

Fresh garlic, grated fine on a Microplane. How much you use is up to your personal taste

Add your favorite herbs of choice. The dish in the photo has a chiffonade of some basil and parsley. Salt and pepper to taste.

Toss the bean salad with your favorite Oil & Vinegar dressing, or a squeeze of fresh lemon.

Here is one of my favorite ways to make salad dressing.

 

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White Zinfandel Salad Dressing

1/4 cup White Wine Vinegar (I used Colavita)

3 Tbsp. Water

1 pouch Good Seasons Italian Salad Dressing

1/4 cup Extra Virgin Olive Oil

1/4 cup White Zinfandel Wine

Pour Vinegar, Water, Olive oil and white zinfandel into a Salad Shaker. Then add contents of the Good Seasons Italian salad dressing mix. Shake until well blended. Let it sit in the refrigerator for a few hours before using it.

I hope you will enjoy this dish and thank you for visiting my blog. Please share this site with family and friends.

 

 

My Journey Making Bread

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I love homemade bread. I even plan on making some today, as it’s been a while. I remember as our children were growing up we had two bread machines going every Sunday to prepare for sandwiches and toast during the week for work and school. Now that we are empty-nesters I don’t nearly bake as often as I use to. I love to make bread and rolls to have for a family dinner.

Over the years I have managed to find recipes I liked and I am comfortable making and feel turn out well.  There have sometimes been “failures” but it has been a journey of learning and in this great technical age, the amount of information on social media and videos available out there is wonderful. There is always someone who is willing to share their “secret” to bread baking. So I’ve gone from not only from baking bread in my bread machine but to making No-Knead Artisan bread. I love using my mixer to make dough for bread, rolls and more recently to making bagels for the first time several weeks back.

There are bread snobs who think if you haven’t baked  “real” bread from scratch, by hand and use a bread machine or a dough mixer that it isn’t bread baking. I don’t believe that at all. I have made bread in several different ways and the joy I get from a freshly baked loaf is the same no matter how prepared.

So give bread baking a try. Bread machines can now be purchased at a fraction of the cost from when they first came out or there are many that can be found in really good condition at local thrift shops for great prices. So while you are thinking it over if a bread machine should be something you would want to think about, how about trying to make a loaf fo No-Knead Artisan bread. They are simple, you can prepare a loaf in the evening and then bake it the next day.

A great place to start is   Crusty Bread the Movie

Then you can move onto to these delicious loaves of bread.

cranberry walnut bread no knead

No-Knead Cranberry Walnut Bread
Recipe adapted from My Bread by Jim Lahey

Equipment: a 4 1/2 to 5 1/2 quart enameled cast-iron pot with a tight-fitting lid (I use a Le Creuset Dutch Oven)

Ingredients:
3 Cups (400 grams) Bread Flour
1/2 tsp instant or other active dry yeast
1 1/4 tsp (8 grams) salt
½ cup (85 grams) dried cranberries
½ cup (50 grams) chopped walnuts
1 1/3 cup (350 grams) cool water
extra flour for dusting

In a large bowl, stir together the flour, yeast, salt, cranberries, and walnuts. Add the water and using a rubber spatula mix until a shaggy ball forms. If the dough does not feel sticky to the touch, add in a bit more water. Cover the bowl with plastic wrap and let it sit at room temperature for about 12 – 18 hours, until the surface is dotted with bubbles and the dough has more than doubled in size.

When the slow rise is complete, Lay a 12 x 18-inch sheet of parchment paper inside a 10-inch skillet and spray it with nonstick cooking spray. Generously dust your counter, a large cutting board, or a silicone mat with flour. Use a rubber spatula to scrape the dough out in one piece. Using lightly floured hands, lift the edges of the dough and fold them in toward the center. Nudge and tuck in the edges of the dough to make it round. Transfer the dough, seam-side down, to the parchment-lined skillet. A bench scraper is helpful for doing this. Spray a piece of plastic wrap with nonstick cooking spray and cover the dough loosely with the wrap. Place the dough in a warm, draft-free spot to rise for 1 to 2 hours. The dough is ready when it is almost doubled, and if it holds an indentation when gently poked with your finger.

Half an hour before the end of the second rise, preheat the oven to 475 degrees F, with a rack in the lower third position, and place a covered pot in the center of the rack. Take the pre-heated pot out of the oven, and carefully transfer the dough into the pot by lifting the parchment paper and lowering it into the pot. Quickly cover the pot and put it in the oven. Bake for 30 minutes. Remove the lid and continue baking until the bread is a deep chestnut color, 10 – 20 mins more. Make sure to check the bread so it doesn’t burn, because every oven is different. An instant-read thermometer will register 210 degrees, or you can tap the bottom and listen for a hollow sound. Carefully remove the bread from the pot and transfer to a wire rack to cool.

no knead olive bread

No-Knead Mediterranean Olive Bread

Ingredients:

3 cups bread flour. (I use King Arthur bread flour)
1 1/2 tsp. salt
1/4 tsp. instant yeast
1 tsp. Thyme
Zest of 1 Lemon
3 oz of sliced black olives
3.5 oz of stuffed green olives (sliced)
4 oz of Kalamata olives (sliced)
1 tbsp. Olive oil
12 oz. cool tap water

Directions:

Mix up the dry ingredients and slice up the olives. Add the zest of one lemon and the sliced olives and mix. Now add the olive oil and the water and mix until you have a uniform consistency. Now cover with plastic wrap and let it proof for 12 to 24 hours somewhere on the counter. After the initial proofing scooped it out onto a well-floured poly board. Fold it back onto itself and from this into a ball. Cut the ball in half and form each half into a loaf shape and let this proof again from another 1.5 to 2 hours. Pre-heat your oven baking vessel to 450.  After the second proofing, place the loaf into the preheated baking vessel and bake for 25 minutes. After 25 minutes uncover and bake for an additional 10 minutes. (adjust this time as necessary)

 

Everything Bread mixed in my Bosch mixer20160228_201417

 

Challah Bread mixed in the Bosch mixer20160131_144852

 

Kaiser Rolls, dough mixed in the Bosch mixer and I used a Kaiser roll stamp to make the design.

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Father’s Day Menu – Chinese Style Pineapple Chicken & Spare Ribs

The weather here has been disappointing on the weekends lately, on again off again showers. This Spring has brought lots of rain and our backyard garden is enjoying it even if we aren’t. My husband had made some of his great smoked ribs for the family for Mother’s day this year but he fought the elements throughout the whole day just to prepare me a fantastic meal. Rain showers are predicted again for all day tomorrow so I decided to plan a fun indoor meal for our family and one I know he will enjoy as well.

Happy Father’s Day to all the Dad’s out there!

Here is my menu:

Eggrolls for an Appetizer – Not making them from scratch this time because of time constraints.

Instant Pot Chinese Spare Ribs – the terrific recipe can be found here:

pressure-cooker-char-siu-pork-ribs

Instant Pot Chinese Spare Ribs

 

 

 

 

Chinese Pineapple Chicken with White Rice

Chinese Style Green Beans – the recipe can be found here:

Chinese Restaurant Green Beans

Sweet baked hawiian chicken

Chinese Restaurant Style Pineapple Chicken

Ingredients:
3-4 boneless, skinless chicken breasts
Salt and pepper to taste
1½ cup cornstarch
3 eggs, beaten
¼ cup canola oil

1 cup pineapple juice
½ cup brown sugar
⅓ cup soy sauce
1 teaspoon minced garlic
½ tablespoon cornstarch
1 red pepper chopped
1 (20 oz) can pineapple tidbits, drained

Instructions:
Preheat oven to 325 degrees. Cut chicken breasts into bite-sized pieces and season with salt and pepper.
In separate bowls, place cornstarch and slightly beaten eggs. Dip chicken into cornstarch then coat in egg mixture.
(yes, you dip the chicken first in the cornstarch. I promise this method is amazing.)

Heat canola oil in a large skillet over medium-high heat and cook chicken until browned. Place the chicken in a 9 x 13 greased baking dish.

In a medium sized mixing bowl, whisk together pineapple juice, brown sugar, soy sauce, minced garlic, and cornstarch.
Add the red pepper and pineapple tidbits. Pour over chicken and bake for 1 hour.
I stir the chicken every 15 minutes so that it coated them in the sauce.

 

 

Savory Meat & Spinach Pie

“What should I make for dinner?” This usually happens when I know I have made the rounds in recent weeks that seems to cover all the bases. One of my go to recipes when this happens is I like to take any meat I may have leftover and turn it in to a savory meat and spinach pie. This often happens after making a Virginia Ham but you really can use any favorite meat of your choice. This recipe can be easily modified to not only use ham but also ground meat, cooked chicken or sausage instead.

Riviera Egg Pie

 

Savory Meat and Spinach Pie

8 servings

Ingredients
3 tablespoons oil
1 large onion, diced (about 2 1/2 cups)
2 (9-inch) refrigerated, unbaked pie crusts (a 15-ounce package) or freshly made pie crusts
3/4 pound of your favorite ham, diced * You may want to substitute 1 lb of ground meat, cooked chicken or Italian sausage (a mix of sweet & hot sausage is great!)
1 (10-ounce) package frozen chopped spinach, thawed and drained well
1 cup grated Parmesan  ** You may want to add another of your favorite cheeses in place of the Parmesan like mozzarella or cheddar, I usually add 11/2-2 cups of shredded cheese
1 cup ricotta cheese
4 eggs, plus 1 yolk, slightly beaten
1/4 teaspoon kosher salt
1/4 teaspoon freshly cracked pepper
1 egg white, lightly beaten
Directions
Preheat oven to 425 degrees F.

Heat oil in large skillet over medium-high heat. Add onion and sauté until translucent and just golden, about 8 minutes. *If you are planning to use fresh ground beef or sausage this would be the time to cook that meat as well. Remove from the heat, transfer to a large bowl, draining off any excess oil and allow to cool while preparing crust.

Remove 1 of the prepared pie crusts from the refrigerator, and place in an ungreased, 9-inch pie plate. Shape the crust to fit the form of the pan with about 1/2-inch overlap around the edge.

To the onion mixture, add the ham*, spinach, cheeses**, 4 eggs plus 1 yolk, salt, and pepper, and mix well. Spread mixture into prepared crust. Cover with remaining pie crust; crimp edges and score to vent. Brush with egg white and bake until golden brown, about 40 to 45 minutes. Let stand at least 15 minutes and serve warm or at room temperature.

Serve with a Tossed Green Salad and you have a wonderful meal.

Old School Dinners – Salisbury Steak

Cooking dinners have evolved over the years with modern day appliances like the Slow Cooker, the Air Fryer and the Instant Pot to name a few. The one thing that seems to carry on is some of those old school dinner recipes that continue to evolve with the times. The kind of recipes you not only remember your mom making but maybe your grandma as well. I love to see the new ways people are adjusting the cooking of these dishes for today’s popular appliances. Salisbury Steak is one of those meals that has been around since the late 1800’s and people continue to make to this day. There is even a version for the Instant Pot.

This dish takes me back to when I was growing up and my mom would make Salisbury Steak in her large copper bottom Revereware skillet. It would be served with creamy mashed potatoes or buttered noodles and a vegetable.

It’s a meal that can be served in any season and is easy enough to prepare on a weeknight for a hungry family. Hope you will enjoy this recipe.

Salisbury Steak

 

Salisbury Steak with Onion Gravy

1 egg
1 can (10 1/2 oz.) condensed French onion soup (undiluted, divided)
1/2 cup dry bread crumbs
1/4 tsp salt
pinch pepper
1 1/2 pounds ground beef
1 medium onion, sliced
8 oz Fresh Mushrooms, sliced (optional)
1 Tbsp all-purpose flour
1/2 cup water or Beef Broth (I use Better than Bullion)
1/4 cup ketchup
1 tsp Worcestershire sauce
1/2 tsp prepared mustard
6 cups hot cooked egg noodles

In a large bowl, beat egg. Stir in 1/3 cup of soup, bread crumbs, salt and
pepper. Add beef, mix gently. Shape into six oval patties. Brown in a
skillet over medium heat for 3-4 minutes on each side. Remove and set
aside.
Sauté the sliced onions and mushrooms. Until soft and cooked, remove and set aside.
In the skillet, combine flour and water or broth until smooth: add ketchup,
Worcestershire sauce, mustard, and remaining soup. Bring to a boil.
Cook and stir for 2 minutes. Return patties to skillet. Then add the sautéed onions and mushrooms.
Cover and turn down to a simmer for 15 minutes or until meat is no longer pink.
Serve patties and gravy over your favorite noodles, pasta, rice or mashed potatoes.

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Mother’s Day Planning – Luncheon Ideas

 

vintage mothers day

Thought I would post a few days early as Sunday I’ll be busy with my family and I thought I would share some Mother’s Day food ideas for anyone looking. I was always one to do lots of things for my mother throughout the year but I made sure I would do something a little extra special for Mother’s Day. Twice we took mom out to dinner and it was really a big mistake, restaurants are super busy, long wait times and they are looking to turn over tables as quick as possible, leaving you feeling rushed through a meal. So instead I would plan a nice day with an extra special dinner or Spring luncheon. Lunch was often a perfect choice, we would have the entire afternoon to enjoy being together and share some Springtime dishes.

The dining table would be nicely set and a floral centerpiece to pretty things up. Here are an assortment of the recipes I used over the years.

Sunshine Salad

I found this recipe years ago. When prepared for an evening meal, it’s called “Sunset Salad”.

8-10 Servings
Prep: 10 min. + chilling
Ingredients
•1 can (20 ounces) pineapple tidbits
•1 can (11-15 ounces) mandarin oranges
•1 package (3.4 ounces) instant lemon pudding
•1 cup quartered strawberries
•1 cup sliced ripe bananas

Directions

Drain pineapple and oranges, reserving juices. In a large bowl,
combine pudding mix with reserved fruit juices. Fold in pineapple,
oranges and strawberries; chill for at least 2 hours. Add bananas
just before serving. Yield: 8-10 servings.

Chicken Salad for Sandwiches

You can serve this salad on rolls, sandwiches cut in triangles or fill shells made from biscuits.

2 whole boneless chicken breasts
1 stalk celery
1 onions, quartered
1 cup celery, chopped
1 1/2-2 cups mayonnaise (depending on how wet you like your chicken salad)
2 tablespoons lemon juice
salt and pepper
2 tablespoons fresh parsley, chopped
1 teaspoon dill (optional)
Directions
Place chicken, celery stalk and onion in saucepan with water to cover.
Bring to a boil and simmer 20 minutes or until chicken is done.
Drain and discard onion and celery.
Let chicken cool.
In a food processor chop chicken.
In a medium sized bowl combine chicken with mayonnaise, salt& pepper, parsley, dill seed, chopped celery and lemon juice.
Cover and refrigerate until chilled.

Orzo Salad

orzo salad 2

8 ounces orzo pasta
2 tablespoons olive oil
1 tablespoon red wine vinegar
1/4 cup minced red onion
1/2 cup grape tomatoes
1/4 cup chopped fresh basil leaves
Salt and freshly ground black pepper
Cook orzo according to package directions. Drain and transfer to a large bowl. Stir in olive oil, vinegar, red onion, tomatoes and basil and toss to combine. Season, to taste, with salt and black pepper.

Salad Nicoise

Romaine Hearts
4 Hard-boiled eggs
1 can artichokes
Steamed Green Beans
3 Roma tomatoes cut into wedges
Nicoise olives (Greek pitted Olives)
Potatoes cooked and cut into quarters
1 sweet red onion, sliced into thin rings
2 cans of white solid tuna
Anchovies
Dressing
1 garlic clove minced
Lemon Juice
olive oil
Dijon mustard
Salt and pepper
Optional – Fresh chopped basil

Separate romaine heart leaves and arrange on a platter. Arrange hard-boiled eggs cut into quarters, green beans, artichokes, tomatoes, potatoes, and olives decoratively over lettuce leaves. Add the anchovies and onion rings. Break up tuna and arrange over vegetables. Drizzle with dressing.

Cucumber and Onion Salad

1 cup mayonnaise
1/4 cup sugar
1/4 cup vinegar
1/4 teaspoon salt
4 cups sliced cucumbers
1 small onion (sliced thinly)

In a bowl, combine mayonnaise, sugar, vinegar and salt. Add cucumbers and
onions; stir to coat. Cover and refrigerate for 2 hours. Yield: 6-8
servings.

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Deli Style Tuna Salad

You can easily make as much as needed by doubling or tripling.

One 6 oz can albacore tuna
1/4 cup coarsely chopped celery
1 Tbsp coarsely chopped onion
2 Tbsps drained sweet pickle relish
4 Tbsps mayonnaise
2 tsps fresh lemon juice
Salt and pepper to taste
Place all ingredients in food processor and process until consistency of pate.

Tomato & Onion Salad

3 large Tomatoes – sliced into wedges or slices if your prefer
1 small to medium sweet red onion – size depends how much onion you prefer
3 tablespoon extra virgin olive oil
1/4 cup red wine vinegar
1 teaspoon sugar
1/2 teaspoon salt
freshly ground black pepper
3 tablespoons fresh minced parsley (or 1 tablespoon dried parsley)
2 teaspoons fresh basil leaf (or ½ teaspoon dried basil)
2 cloves garlic, finely minced

Directions:

Peel the onion and cut into thin rings. Add slice vegetables into a glass bowl.
In a small bowl, whisk together remaining ingredients.

Pour over tomatoes and onions.
Cover and allow to stand 30 minutes at room temperature or longer, refrigerated.

Serve with a nice loaf of bread.
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Rainy Day Comfort Food – Baked Macaroni & Cheese

Mac and Cheese Casserole

Even though the calendar says it’s Spring there still may be a bit of a chill in the air and right now we have hit several weeks of on again off again rain.  So it’s still a bit early for starting to make those lighter warm-weather dishes and my old stand-by comfort foods still have a chance to be made once again. So why not make a dish of my homemade baked macaroni & cheese. I know there are many preferences on how people enjoy their mac & cheese, anywhere from the “blue-box” to a thick creamy sauce stirred with pasta and sometimes baked or served as is. I have made and enjoyed them with my family so you won’t get any arguments from me.

While I was growing up my mother made a baked macaroni and cheese casserole that we loved and I pretty much make it the same way. Over the years I made a slight revision to my mother’s recipe to make it just a bit richer by adding two eggs to the milk so it has a more custard-like consistency. I also on occasion add other cheeses to the shredded cheddar like Mozzarella or Fontina when I have it on hand to vary the taste and creaminess.

classic make and cheese

Baked Macaroni and Cheese

You will need: A deep casserole dish or pan

1 lb Elbow macaroni (sometimes I use shells or Cavatappi)

Block of a good quality Sharp or Mild cheddar cheese (about 4 cups shredded) I have on occasion mixed other cheeses to the cheddar like adding Mozzarella or Fontina when I had some left over.

1 Quart (4 cups) Whole Milk

2 Eggs,  beaten

1 Stick of Butter

Ground Black Pepper (as desired)

Directions:

Boil pasta according to the package in salted water, al dente works perfectly.

Drain.

Butter a deep casserole dish

Add the two beaten eggs to the quart of milk and mix well

Place a layer of macaroni (about 1/3), enough to cover the bottom, of the casserole dish. Dot with some butter.

Add a layer of the shredded cheese covering the macaroni.

Repeat these layers until you are out of pasta – the top layer is cheese. Don’t push down on the macaroni or it will make it too dense.

Slowly pour milk/egg mixture over the casserole until the milk almost reaches the top of the casserole dish.

Dot top layer of cheese with butter and ground pepper

Bake uncovered for about 50-60 minutes in a 350-degree oven depending on how crisp you like the top, just make sure the milk mixture has turned to a custard-like consistency when a knife is inserted into the casserole.

You’ll know it is finished cooking when the milk is no longer liquid and is custard-like.

Serves 6 – Cook time and servings are approximate.

A secret to switching up this recipe: If you want to push this recipe over the top my daughter sometimes adds BBQ pulled pork in between the layers when building the casserole. It’s fantastic!