Bacon Mac and Cheese

I love mac and cheese. Like seriously love it. All kinds - the blue box, Velveeta shells and cheese, it's all wonderful. But nothing beats homemade - the real, baked-in-the-oven kind. So when I found this recipe on Annie's Eats, I had to try it. (And p.s., if you've never checked out Annie's blog, make it a priority. It's fantastic!)

 
Ingredients:

16 oz. pasta
9 slices bacon
2 tbsp. unsalted butter
¼ cup flour
2 cloves garlic, minced
2½ cups milk
¼ tsp. salt
¼ tsp. red pepper flakes
Freshly ground black pepper, to taste
1/8 tsp. cayenne pepper
6 oz. Parmesan cheese, shredded
4 oz. white cheddar cheese, grated or chopped
1 package frozen chopped spinach, thawed and drained

Directions:

Preheat the oven to 400˚ F.  Spray a 2 quart casserole dish with nonstick cooking spray and set aside.

Bring a large pot of salted water to boil. Once water reaches a rolling boil, cook the pasta according to package directions until just shy of al dente. Drain well and set aside. At the same time, thaw spinach according to package directions (I used the microwave method), drain and set aside.

Meanwhile, cook the bacon in a large skillet over medium heat until crispy. Transfer to a paper-towel lined plate with a slotted spoon. Reserve 2 Tablespoons of the bacon grease.  

To make the cheese sauce, add the reserved bacon grease to a medium saucepan with the butter. (If there was not enough bacon grease to make 2 Tablespoons, replace the missing amount by adding an equal amount of butter.) Heat over medium-high heat until the butter is completely melted. Whisk in the flour and garlic and cook, stirring constantly, until golden and fragrant (do not burn!), around 1 minute. Whisk in the milk and cook the mixture, stirring frequently, until it begins to bubble and thicken. Stir in spices. Reduce heat to low and whisk in the cheeses until completely melted and smooth.  

Combine pasta, cheese sauce, bacon and spinach and pour mixture into casserole dish. Bake 15 minutes or until cheese it bubbly and top is golden brown.

Adapted from Annie's Eats.

Margarita Shrimp Nachos

I love football season. Not because I'm a rabid, don't leave the couch on Sunday type of fan (although I love my Mountaineers!), but because I love the game day atmosphere. And, of course, the food that goes with it.

These nachos are perfect. They're great game day food, but they're not your standard beef-cheddar-chips nachos.

For the nachos:
1/2 lb. shrimp, peeled and deveined
Margarita mix (around 1 to 1-1/2 cups)
1/4 tsp. cayenne pepper
1 Tbsp. extra virgin olive oil
1/2 bag tortilla chips
1-1/2 cups muenster cheese, shredded
1-1/2 white cheddar cheese, shredded

For the salsa:
3 Roma tomatoes (or another type of tomato that looks good at the store)
1 small onion
1 Tbsp. margarita mix
1 Tbsp. chopped fresh parsley (or 1 tsp. dried parsley)

Preheat oven to 425 degrees.

Combine salsa ingredients and refrigerate.

Combine margarita mix and cayenne pepper. Pour over shrimp in a medium glass bowl and stir to combine. Refrigerate shrimp for 10-15 minutes.

When shrimp is finished marinating, heat olive oil in a large skillet over medium-high heat. Remove shrimp from marinade with a slotted spoon and add to skillet, discarding the rest of marinade. Saute the shrimp until opaque.

Spread chips in a single layer a baking sheet. Top with cheeses and bake until cheese is melted and browned, around 10-15 minutes. Top with shrimp and salsa and serve.

Adapted from Food Network.

Chicken Dumpling Soup

What? I'm back? How can that be? I apologize, I have been the worst blogger over the past few months. But I'm going to make a concerted effort to be better. PROMISE.

Yeah, yeah, that's what they all say. But in effort to make amends, check out this recipe for comfort in a bowl - chicken and dumpling soup. I'm not a fan of the traditional Southern dumplings that are fat and Bisquick-y, so the noodles in this are actually based on Tyler Florence's recipe for spaetzle.


Ingredients:
For the soup:
1 Tbsp. extra virgin olive oil
1 small onion, chopped
3 ribs of celery, chopped
3 carrots, chopped
1 Tbsp flour
60 oz. reduced sodium chicken broth
1 rotisserie chicken, shredded
1/2 - 1 tsp. sage to taste
1/4 - 1/2 tsp. rosemary to taste
salt and pepper to taste

For the spaetzle:
1 cup flour
3/4 tsp/ salt
1/2 tsp. pepper
1/4 tsp. nutmeg
2 large eggs
1/4 cup milk

Directions:
Place a dutch oven over medium-high heat. Add olive oil and heat. When olive oil is hot, add onion and saute. When the onion starts to turn translucent, add celery and carrot and saute a few minutes more. Sprinkle with flour and stir. Add chicken broth and spices. Cook until vegetables are fork-tender, around 30-40 minutes. Stir in chicken and heat through

While the chicken is heating, make the spaetzle. Combine flour, salt, pepper and nutmeg in a bowl. In a separate, smaller bowl, combine eggs and milk. Make a well in the middle of the dry ingredients and pour in the egg-milk mixture. Slowly stir in the dry ingredients until combined. Let the dough stand 10-15 minutes.

After the dough rests, add to the soup by the 1/2-Tablespoonful (make sure the soup is at a low boil). When the dumplings float, it's ready to go!