Grown Up Mac & Cheese Recipe

Written with love, by Sarah-Elizabeth Labelle

Around the holidays, I find myself with a very hectic schedule. Between staff parties, family gatherings and friends over for elaborate dinners, I tend to consume more turkey and Christmas Beasts then I’d like to admit. And to be honest, sometimes a girl just needs some mac and cheese during the chaos for the comfort and simplicity of it all.

During the fabulous festivities and potlucks galore, my fiancé and I have a tried and true dish that have people begging for the recipe.  I’m pretty sure we’re invited solely based on this dish.

Whether you’re looking for something to take to one of your own potlucks, or you’re simply tired of turkey and stuffing, this Grown Up Mac & Cheese might be exactly what you’re looking for! It’s simple, delicious and will certainly be the talk of the party. 

Ingredients

·         3 tbsp. of butter

·         2 cups of Elbow pasta

·         1 tbsp. of chopped green onion

·         ¾ tbsp. of salt

·         2 cups of skim milk

·         ½ tsp of paprika

·         ¼ tsp pepper

·         ¼ cup of asparagus

·         2 cups of shredded cheese

·         2 tbsp flour

·         ¼ teaspoon of crushed chili peppers (optional)

·         4-5 Italian sausages cut up

Directions

1.       Start by preheating oven to 350F

2.       Add pasta to boiling water (let cook for 8-10 minutes)

3.       Melt 3 tbs of butter into a sauce pan on medium heat

4.       Add in green onions, let cook for roughly 1 minute

5.       Mix in flour and whisk until thickened

6.       Add in milk, heat until boiling and cook for 1 minute

7.       Mix in paprika, salt, pepper, and lastly shredded cheese

8.       Whisk or stir until the sauce becomes thick and almost gooey

9.       At this point if sausages (or hot dogs) are desired, begin warming in a frying pan and cooking meat

10.   Strain pasta, and mix in with cheese sauce into a casserole dish

11.   Add asparagus (or any other veggies) as well as crushed chili peppers

12.   Bake in oven for 15 minutes

13.   Add sausages or hot dogs into mixture

14.   Bake for another 15 minutes until top layer is golden and/or bubbling

Burnt Butter Gravy

Written with love, by Sarah-Elizabeth Labelle

Once upon a time I tried to make teriyaki chicken. The fact that this story begins with the word tried should resonate with you. Four attempts at mixing balsamic vinegar and honey, then three rounds of trying to add butter to the mixture and it turns out, in order to make teriyaki chicken you need soy sauce. Unfortunately, it didn’t quite dawn on me until way past my local grocery store’s closing time.

I was stuck with ¾ of a stick of butter, wine, various vegetables, chicken stalk and a fiancé gently reminding me that I can, in fact, cook. Panicked and upset over my complete failure to make a sauce, I begin a chicken dish I knew by heart. I put some butter into a frying pan and before I was through chopping up more onions the butter turned a dark brown and I was beside myself once more over yet another disaster (picture here the tantrum Julie has in Julie & Julia on her kitchen floor). My patient-as- ever fiancé reminded me that the butter may end up working into gravy and the rest is history. The “Burnt Butter Gravy” as it is known, has become a family favourite for its warm and rich consistency.

Whether you’re preparing for the Holidays, or looking for a simple night in amongst the parties and family gatherings, a nice homemade chicken dish featuring Burnt Butter Gravy may be just the ticket. 

And they ate happily ever after. 

Ingredients

·         ¼ stick of butter

·         ½ cup of chicken stalk

·         ¼ cup wine (red or white)

·         4 garlic cloves

·         1/3 cup diced onions

·         ¼ teaspoon of paprika

·         1 teaspoon of flour

Instructions

1.       In a frying pan on high, melt butter until it begins to sizzle and turn brown (yes you’re literally burning butter)

2.       Next add ½ cup of chicken stalk and ½ cup of wine and bring the heat down to simmer

3.       Add in the garlic, diced onion and paprika

4.       Once the gravy has simmered for roughly 10 minutes slowly add a teaspoon of flour to give it a thicker consistency

I usually make chicken with this dish, and change the wine that I use accordingly.
 

Tip: Use about ¼ cup of the gravy and grill asparagus for the side!
 

 

Chicken Dinner

1.        Brown chicken in the frying pan for 30 seconds a side with margarine or butter and parsley

2.       Let cook in with the gravy for roughly 20 minutes (or until white inside)

3.       Don’t add the flour until the chicken is removed

Butter Glazed Salmon

Written with love, by Sarah-Elizabeth Labelle

Penny pinching has become a turn of phrase I find myself using frequently these days. I make concessions on something I wouldn’t have thought twice about buying, I cut coupons, find sales and create tiny stock piles of necessities.  Don’t worry, I’m not an extreme coupon-er by any means, but with wedding planning comes a considerable amount of spending.  One thing my fiancé and I have begun to do is take our favourite evenings “out” and turn them into low budget evenings in. It’s not hard to turn an overpriced restaurant meal into an intimate and cost effective date night with the same fabulous taste. Cheat with a delicious meal and be able to order those beautiful invitations you’ve had your eyes on!

This salmon recipe will taste just like a gourmet restaurant dish at a fraction of the price. I serve this with asparagus and herbed rice. Keep in mind that this meal is for the occassional date night, so butter will be had, and you will not feel guilty.

Ingredients

·         Two salmon fillets

·         3 tbs. butter

·         3tbs all-purpose flour

·         ½ tbs. minced garlic

·         1 tbs. chopped parsley

Directions

1.       Pre heat oven to 425 F

2.        Melt 3 tbs. of butter in a sauce pan on low heat, whisk until the butter becomes somewhat frothy, or until white bubbles begin building up on the sides of the pan

3.       Whisk in 3 tbs. of all-purpose flour and stir until the mixture becomes thick

4.       Add in ½ tbs. of minced (or chopped) garlic

5.       Add  1 tbs. of chopped parsley and whisk entire mixture for 1-3 minutes on low heat

6.       Place salmon in a casserole dish and pour glaze over top, allow to sit for 5-10 minutes, or until the butter has created a shell over the salmon

7.       Begin your side dishes while you wait for the butter glaze to cool

8.       Place the salmon on a non-stick, or sprayed baking sheet and cook in the oven for 8-10 minutes

9.       Once the salmon is a light pink, almost white, serve with side dishes

Suggested Wine: White Zinfandel “Barefoot”