“Toxic Waste” Mac and Cheese

Recipe by Lisa Johnson for the blog Cooking with Curls©

 

Yield: 6 Servings

Ingredients:

  • 1/4 cup unsalted butter
  • 1/3 cup all-purpose flour
  • 2 1/2 Cups milk or half & half (I used unsweetened cashew milk)
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon paprika
  • 1 teaspoon onion powder
  • 1 Tablespoon dry mustard powder
  • pinch cayenne pepper
  • 8 Ounces Vermont sharp white cheddar cheese
  • Package frozen spinach (thawed and drained)
  • green food coloring (optional)
  • 1 Pound box pasta, cooked and drained (I used medium shells)
  • 1 head fresh caulflower (steamed**)

Directions:

  1. Melt butter in a large pan/Dutch oven over medium to low heat.  Add the flour and whisk to combine.  Simmer, stirring constantly for 1 to 2 minutes.
  2. Pour in milk. Whisk to combine in order to remove all lumps.  Then add salt, pepper, onion powder, paprika, cayenne and mustard. Stir to combine.  Continue cooking until mixture starts to simmer, approximately 6 to 8 minutes.
  3. Remove from heat and add the grated cheese.  Stir until melted.
  4. Add the drained spinach and stir.  If desired, add a few drops of green food coloring.
  5. Add the drained pasta.  Stir until completely coated.  Then add the steamed cauliflower. **
  6. Serve immediately.

NOTE

**Lisa left the cauliflower in large chunks and waited until the very end to add them so they would stay whole, and so they would look creepier sitting near the top.

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Pumpkin Pie Punch from Delish©

Love the Autumn season?  Enjoy the taste of pumpkin?  Well, this adult beverage is for you!

Recipe by Lena Abraham

Pumpkin Pie Punch

Knock their socks off with this tasty cocktail, Pumpkin Pie Punch, at your Halloween party!

 

Yield: 10-12 Servings

 

Ingredients: 

  • 1/2 gallon Apple Cider
  • 2 cups Ginger Ale
  • 1 can Pumpkin pie mix
  • 1 cup Vanilla Vodka
  • 2 cups whipped topping (i.e.: Cool Whip®)
  • Pumpkin Pie spice for garnish

 

Directions: 

  1. Combine cider, ginger ale, pumpkin pie mix and vodka in a pitcher. Stir until fully combined.
  2. Pour into glasses, top with Cool Whip®, sprinkle with pumpkin pie spice, and serve.

National Macadamia Nuts Day – Sept. 4

Here are today’s five thing to know about Macadamia: Macadamia nuts are native to Australia. They are named for John Macadam, a Scottish born physician and chemist who promoted the nuts cultivation in Australia. The Macadamia Nut is one of Australia’s few contributions to the world’s food plants, and this rich, buttery nut is considered […]

via September 4th is National Macadamia Nut Day! — Foodimentary – National Food Holidays

Jambalaya

Jambayla

Bon Temps!

  • 4 tsp. olive oil
  • 2 c. onions, chopped
  • 4 c. water
  • 2 red bell peppers, chopped
  • 1  1/2 c. (8oz.) ham, diced
  • Three  5 oz.  bags saffron yellow rice (the Mahatma® brand is recommended)
  • Two 10 oz. boxes frozen cut okra, thawed
  • 1 lb. raw, peeled shrimp

Directions:   Heat oil in a large pan.  Add onions and sauté until golden, approx. 3 to 4 inches.   Add water, red pepper and ham. Bring to a boil, stir in rice mix, reduce heat, cover, and simmer 15 minutes.  Stir in okra and shrimp. Cover and cook, stirring occasionally, approx. 7 minutes or until shrimp are cooked and rice is tender.  Keep warm in a Crock-pot on low heat.

Yield: 8 servings  (385 calories)

Mama’s Fried Chicken from Southern Living©

by Curtis Aikens for Southern Living

Yield: 4 to 6 Servings

 

Ingredients:

  • 1 (3- to 4-pound) whole chicken, cut into pieces
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 cups buttermilk
  • Self-rising flour
  • Vegetable oil

Directions:

  1. Sprinkle chicken with salt and pepper. Place chicken in a shallow dish or zip-top plastic bag, and add buttermilk. Cover or seal, and chill at least 2 hours. 
  2. Remove chicken from buttermilk, discarding buttermilk. Dredge chicken in flour.
  3.  Pour oil to a depth of 1 1/2 inches in a deep skillet or Dutch oven; heat to 360°. Add chicken, a few pieces at a time; cover and cook 6 minutes. Uncover chicken, and cook 9 minutes. Turn chicken; cover and cook 6 minutes. Uncover and cook 5 to 9 minutes, turning chicken the last 3 minutes for even browning, if necessary. Drain on paper towels.

4th of July Watermelon-Mint Coolers

Photo by Better Homes & Gardens©

Enjoy this refreshing beverage during your 4th of July picnic! (Photo by Better Homes & Gardens©)

Yield: 8 Servings

Ingredients

  • 3 1/4 lbs.seedless watermelon, chopped (5 cups)
  • 1/4 c. fresh mint leaves
  • 1/2 c. sugar
  • 1/2 c. water
  • 1/2c .fresh lime juice
  • 3/4 teaspoon aromatic bitters
  • 4-5c. ginger ale, chilled
  • Mint sprigs

 

 

Directions

  1. In a blender container place watermelon; puree until smooth. In a small heatproof bowl, use a wooden spoon to mash mint leaves and 1/4 cup of the sugar; add 1/4 cup of the water. Microwave on high until fragrant, 1 to 2 minutes. Using a slotted spoon, transfer mint leaves to blender, leaving sugar in bowl. Blend until chopped.
  2. To bowl of sugar mixture add the remaining 1/4 cup sugar and 1/4 cup water. Microwave until sugar dissolves into a syrup, 1 to 2 minutes. Cover and chill.
  3. To serve, strain watermelon mixture into an ice-filled pitcher or jar. Stir in syrup, lime juice, and bitters. Divide watermelon mixture among ice-filled glasses; top with ginger ale. garnish with mint sprigs.

Nutrition Facts (Watermelon-Mint Coolers)

Per serving: 125 kcal cal.,0 g fat (0 g sat. fat, 0 g polyunsaturated fat, 0 g monounsatured fat), 0 mg chol., 12 mg sodium, 32 g carb., 1 g fiber, 29 g sugar,1 g pro.Percent Daily Values are based on a 2,000 calorie diet

 

From the Test Kitchen

ALCOHOLIC VERSION:

Add 2 cups white rum with the mint before chilling for 8 hours. Add club soda or sparkling water in place of ginger ale.

Nutrition analysis per serving: 212 calories, 1 g protein, 22 g carbohydrate, 0 g total fat (0 g sat. fat), 0 mg cholesterol, 1 g fiber, 19 g total sugar, 11% Vitamin A, 21% Vitamin C, 28 mg sodium, 2% calcium, 4% iron

 

Potato-Cauliflower Salad

Yield: 8 Servings

Potato-Cauliflower Salad.

Photo by Better Homes & Gardens™

Ingredients:

  • 12 small fingerling or round new potatoes, scrubbed
  • medium head cauliflower, cut into bite-size pieces
  • tablespoons water
  • small onion, chopped
  • stalks celery, sliced
  • 1/3cup sour cream and chives dip
  • tablespoons lemon juice
  • tablespoons salad oil
  • 1/4 – 1/3 cup blue cheese
  • 1/4 cup fresh Italian (flat-leaf) parsley
  • 2s lices bacon, crisp-cooked and crumbled
  • crisp breadsticks, broken
  • Sea salt or salt
  • Freshly ground black pepper

 

Directions:

  1. Arrange potatoes in a single layer on clean white paper towels in the microwave. Microwave on 100 percent power (high) for 5 minutes. Turn potatoes; microwave on high about 3 minutes more or until tender.
  2. Place cauliflower and the water in a 1-1/2-quart microwave-safe casserole. Microwave on high for 5 minutes or until crisp-tender, stirring once. Drain. Cool slightly.
  3. In a large serving bowl combine potatoes, cauliflower, onion, and celery. In a small bowl stir together dip, lemon juice, and salad oil; gently toss with potato mixture and fold in blue cheese. Chill for 1 to 24 hours. Just before serving, top with parsley, bacon, breadsticks, sea salt, and pepper.

 

Watch this video on How to Make Potato Salad

 

Nutrition Facts (Potato-Cauliflower Salad)

Per serving: 152 kcal cal., 7 g fat (2 g sat. fat, 1 g polyunsaturated fat,3 g monounsatured fat), 12 mg chol., 299 mg sodium, 18 g carb., 3 g fiber,3 g sugar, 5 g pro.Percent Daily Values are based on a 2,000 calorie diet