Amy's Mac N Cheese

This is definitely not for you if you're looking for something healthy to make. But, if you're looking for comfort food, it really hits the spot!

I usually make this with either heavy cream or half and half, but I had neither, so I improvised with a jar of leftover alfredo sauce I had sitting in the fridge.

1 cup elbow mac
1/3 jar alfredo sauce (was probably 3/4 cup or so)
Enough milk to make 2 cups of liquid (mixed with the alfredo)
1 bag of sharp cheddar shredded cheese (was a 4 cup bag)
Seasoned Salt
Onion and Herb Mrs. Dash

Boil the macaroni until al dente (will further cook in the oven, so doesn't need to be quite done). Layer half of the macaroni in an oven safe dish. Layer half of the cheese on top, then repeat with the remainder of the macaroni and remainder of the cheese.

Mix together the alfredo sauce and milk to make 2 cups of liquid. Pour the liquid over the top of the macaroni and cheese layers.

Sprinkle seasoned salt and Mrs. Dash over the top of the dish.

Bake in 350 degree oven for approximately 45 minutes or so (I covered my dish for all but 10 minutes or so).

Creamy, cheesy and very tasty! The alfredo gives it a nice flavor.

Green Beans

We didn't think the garden was going to produce much this year as it got beat down a couple times from storms that have come through. But, voila, it did.. And I picked, snapped, and canned enough beans to last me through the winter.

We put some of the fresh beans in the crock pot with potatoes, smoked sausage, and onions and had the next day for dinner -- one of Chloe's fav meals.

Pad Thai

After a long break .... I'm ready to blog. And, tonight's dinner was worth sharing, so here we go.

I have said for a long time that I wanted to try to cook Thai so today was the day. I tried my hand at Pad Thai. It turned out very flavorful and delicious! Will be a repeat in our kitchen.

1 box rice noodles
Pad thai sauce
4 tbsp vegetable oil
2 eggs
1 cup bean sprouts
10 to 15 medium tiger shrimp, peeled and deveined
2 cloves garlic minced
2 shallots, thin sliced
Green onions for garnish
Cilantro for garnish
Roasted peanuts, chopped
Lime for garnish

Add the entire box of rice noodles to a bowl of hot water and soak for 8 or 9 minutes. Drain and rinse with cold water (noodles will be soft). Set aside.

Add shallots and shrimp to heated wok (heat 2 tbsp oil in wok before adding shallots and shrimp). Cook shrimp until opaque adding garlic right before shrimp is done. Add the garlic to soon and it may burn. Set shrimp aside.

Add the remaining 2 tbsp. oil to the wok. Add 2 eggs and scramble. Turn heat to low. Add the rice noodles and pad thai sauce (add until all the noodles get coated). Toss to coat. Continue to toss until noodles are cooked through (taste to see).

Add the shrimp and 1 cup bean sprouts. Toss to coat.

Garnish with chopped green onions, chopped cilantro, crushed peanuts, and lime slices.

I had some extra shrimp which I skewered and grilled (then served on top of the noodles).

Smoked Ham and Beans

It seems like I always lean towards dishes that warm body and soul -- comfort food. Tonight was no exception. It started with smoked pork leftover from yesterday's lunch. We decided to make ham and beans that would be served alongside corn bread. I have never attempted ham and beans before, but it seemed like the thing to do on a cold winter evening. The dish ended up being sublime and was enjoyed by everyone, including Chloe (which surprised me; I expected her to turn up her nose at it). It was a joint labor of love (had Phil's help along the way).

• 1 1/2 lbs. (a package and half) Hurst's white great northern beans
• 10 to 12 oz. pork (ours came from leftover grilled, smoked pork chops)
• 1 medium red onion, chopped
• 2 bay leaves
• Salt, pepper, garlic to season

We caramelized the onions with the pork first thing this morning (with olive oil; I also added a couple sprigs of fresh rosemary to impart some additional flavor).

Then, we put the beans in a crock pot and covered them with water along with the rest of the ingredients. I found it was easier to season to my satisfaction when the beans were fully cooked. We put the crock pot on high for about 7 hours. When the beans are done, the broth will thicken slightly.

We served the dish with a drizzle of vinegar which jumps up the flavor just a bit. Then, of course, cornbread to dunk in the broth. Delicious! And so simple to put together.