Jalapeño popper macaroni and cheese

Jalapeño popper macaroni and cheese

3 jalapeños

4 oz onion and chive cream cheese

4 oz jalapeño cream cheese

1 onion 

16 oz elbow macaroni

2 1/2 cups half and half

1 # seriously sharp cheddar

1/4 cup butter

1/4 cup flour

1 T garlic

Salt and pepper

1/3 cup maple syrup

2 T table sugar

Crushed chips for topping! 

Gather your ingredients

Start boiling the elbow macaroni while you chop the onion and deseed / chop jalapeños. 

Put onions, jalapeños and garlic in cast iron and sautéed until cooked. 

While there cooking grate the cheese

Macaroni should be done, strain it, and put the cream on, while the cream is heating up, heat the butter and flour. 

Add roux to cream until it thickens, then add the cream cheese and smooth it out. 

Then add the cheddar and keep on the heat until it smooths out. 

Combine 3/4 of macaroni with onion pepper mixture in desired baking dish and toss to combine. 

(Reserve other 1/4 macaroni for lunch next day with 1/4 of cheese sauce.) 

Pour on 3/4 of the cheese sauce, mix up, with all remaining ingredients. Then bake for 20 minutes covered at 300-325. 

Then before you eat your own dish, crush some chippies on top!! 

Stuffed peppers

Stuffed peppers !!! 

5 peppers

1/2 red onion

1/2 yellow onion

1/3 # hamburg

1 cup rice

1 can diced olive garlic tomatoes

2 T Green chili cholula 

1 t Siracha

2 T sugar

1 t salt

Ground black pepper

1 T worstechire 

4 oz Mozzarella cheese 

(Optional, some peppered goat cheese would've made this! Inside the stuffing mix) 

Cook the rice, and open the can of tomatoes, combine. 

Cook the beef and add to rice mixture. 

Then cook the onions chopped up with one of the peppers. (I had some pepper picez in the fridge so I got some nice colors, but overall it was about one pepper worth.) 

While peppers and onions cook, (preferably in pan beef was cooked in after fat was drained) ready your peppers for stuffing in a 9x13 pan with about 1/2 cup water and 1/3 cup oil in the bottom. 

I used some sunflower chili oil!! 

(There's differs ways to prep the peppers, I like to get the most bang for my buck, and more peppers to stuff!! So I cut them lengthwise and deseed them, versus just cutting off the tops and filling them up!)

Add the cooked peppers and onions to the rice mixture and combine all that's left, cholula, pepper, salt, & sugar. & what nots. 

Stuff peppers generously! Pack it in! That baby shrinks up in the oven! 

Then bake at 400 for 20 minutes. Take out, cover with tinfoil, and bake for another 20. 

(I only had a spoonful of filling leftover, but this can depend on how great your peppers are! Go big or get more!)

Then add the mozzerella, remove the foil, and bake about 8-12 more minutes, depending on how you like your cheese colored!! 😁

Then! Eat em'up!!!

Zesty Quinoa salad

Zesty quinoa salad

2 cups quinoa

3 stalks celery

1/2 cucumber

1/2 red pepper

1/2 yellow pepper

1/2 orange pepper

1/2 red onion

1/2 small yellow onion

1/2 bottle zesty Italian dressing

1 can garbanzo beans (chickpeas) 

Salt & pepper

Crumbled feta to serve

Cook quinoa and chill overnight. 

Prepare veggies. Chop it up! 

Combine all in big bowl but feta... Add the feta to serve so it doesn't get gross if you have leftovers!

Mix and eat! 

I added tablespoon of maple syrup and Siracha to my own serving! 

But I'm weird!! 😁

Honeycrisp cider Meatloaf and cauliflower mash

Honeycrisp cider meatloaf and garlic cauliflower mash. 

1# hamburg 

1/2 yellow onion

1/2 red onion

1 T garlic

3 cups crushed white cheddar cheezeits 

2 t salt

3 eggs

6 oz cider 

4 oz herbed goat cheese 

1 honey crisp apple

1 red pepper

1 T ground mustard 

1 T fennel 

Sauce: 

2 cups ketchup

1 1/2 cup brown sugar

1 T mustard

Siracha to taste

1/4 cup maple syrup 

6 oz cider

Garlic cauliflower mash:

1 large bushel cauliflower

3/4 stick butter

2 t garlic

1/3 cup (+\-) milk

Salt & pepper to taste

Prep all the meatloaf ingredients 

Mix all the meatloaf stuffs together and press into baking dish. 

Gather sauce ingredients 

And whisk together. Start oven at 350.

But 1/3 of sauce on meatloaf, cover and bake 45 minutes

After 45 minutes, top with another 1/3 of sauce and bake additional 15 minutes. 

The last 15 minutes is when I started the cauliflower mash! 

Cooked the cauliflower and put in food processor

Add garlic butter salt pepper and milk.. To pure, then return to pot and keep hot while meatloaf finishes. 

Now evwrything is done and you eat it. 

Buttermilk fried chicken

Buttermilk fried chicken

1 1/2 cups buttermilk 

2 eggs 

2 T thyme 

Pepper & salt 

1/2 # chicken

1 cup crushed white cheddar cheezeits 

1 cup flour

Pepper & salt 

Extra pepper & salt for after seasoning

And any seasonings of choice

(I used a dry dill garlic medley)  

Marinate chicken in whisked buttermilk mixture overnight. 

The next day, put fry oil on, get to 350-360 degrees F. 

Once at 360 start rolling chicken in flour mixture. I dropped for pieces at a time for 5-6 minutes. The oil temp drops as you add chicken so keep the flame high and maybe above desired temp to account for temp drop! 

Once they are out of oil, I seasoned again! With my dill garlic medley! And tons of black pepper, I love black pepper!

Then they are ready to be eaten!! 

I had mine in a wrap, but then realized I enjoyed the flavor more just eating them on there own! Delicious!! 

Peanut noodles

Peanut noodles (as spicy as you want!)

1/2 # chicken

1/4 cup olive oil

1/2 box angel hair pasta (pasta of choice) 

1/3 red onion

1/2 yellow onion

1/2 green pepper

1 red pepper

Peanut sauce (spicy kinda) 

(I went with the idea I could add more hot sauce to my own dish aka Siracha and did a medium spice)

1 can coconut milk

1 cup crunchy peanut butter

1 1/2 t ginger

2 T soy sauce

1 T garlic minced

3 T Siracha

2 T honey

1/8 t salt

2 T brown sugar

2 1/2 t curry 

2 t worstechire 

Start cooking pasta. Then cook chicken in the olive oil.

Slice veggies and have ready to add to cooked chicken.

Add veggies to pan with chicken. Use lid for about 5-10 minutes, then remove so veggies don't get soggy and keep cooking 10-12 minutes. 

Pasta should be aldente and strained, run with cold water in the sink. Then Gather & Put all peanut sauce ingredients in blender while the veggies and chicken cook. 

 

Blend ingredients until smooth and delicious. Take a taste! It's delicious! Mmmmmm..  

Put everything in pan with chicken and veggies, may not need all pasta or sauce add about 3/4 of each and then more as desired. 

Keep on stove and cook until perfect! Hot! About 5-6 min. 

Eat and enjoy!!! Yum!