Mac and Cheese Soup

I tried a new recipe today for Mac and Cheese Soup that I got from a friend.  I thought my kids would like it but I didn't realize just how much they would absolutely LOVE it!  I probably should have known though considering one of my daughters asks for mac and cheese for lunch almost every day. (Just to clarify, I don't let her have mac and cheese everyday, but she still asks for it)  I liked it too.  It has all the flavor of everyone's favorite comfort food and yet it's a warm and delicious soup.  Yum!  Hopefully you will like it as much as I did. 

Mac and Cheese Soup:

Ingredients:

• 1/2 pound of bacon (optional but really makes it so much better)
• 2 cups of dry elbow macaroni
• 3 tablespoons of butter
• 1/2 of a medium onion, diced
• 1/3 cup of all purpose flour
• 2-1/2 cups of chicken broth
• 2 cups of whole milk
• 4 cups of shredded sharp cheddar cheese
• 2 tsp mustard
• Salt and pepper to taste

Directions:


1.  Prepare macaroni pasta according to package directions, drain and set aside.
2.  While the macaroni is cooking you can cook the bacon until crisp, then chop it up and set that aside.
3.  Melt butter in a medium to large pot.  Add the onion and saute until tender. Add the flour and cook over  medium to medium high heat, stirring constantly for about a minute.  It will be very thick. 
4.  Add the broth, about 1/2 cup at a time, constantly whisking until fully incorporated and smooth. Add the milk a little at a time, stirring after each addition.  
5.  Keep the soup on medium heat, stirring occasionally, until hot but NOT boiling. Stir in the cheese, about a cup at a time until completely melted and smooth.
6.  Add the cooked pasta and gently stir. Take a taste and see if it needs any salt or pepper.  Ladle soup into bowls and top with chopped bacon and additional cheese, if desired. 

You could add a little bit of celery if you want.  You could also add ham or mix the bacon into the soup instead of just sprinkling it on top. 

Bacon Ranch Pasta Salad

This is a simple pasta salad that is quick to throw together for potlucks.  If you want you can add some cooked chicken to it to make it heartier. 

Bacon Ranch Pasta Salad

Ingredients:
3 cups uncooked medium pasta shells or rotini
2/3 cup shredded carrots
2/3 cup frozen peas, thawed
4 bacon strips, cooked and diced
4 ounces cream cheese
1/2 cup sour cream
3/4 cup milk
1 envelope ranch salad dressing mix


Directions:
1.  Cook pasta according to package directions. 
2.  In the meantime combine the carrots, peas, and bacon in a large bowl. 
3.  In a smaller bowl beat the cream cheese until smooth.  Add sour cream and mix until smooth.  Add milk and dressing mix; beat until combined well.
4.  Drain pasta and rinse in cold water and add to the vegetable/bacon mixture.  Add dressing mixture and toss to coat.  Chill until serving.

Egg Drop Soup

One of my favorite things to eat when I go to a Chinese restaurant is Egg Drop Soup.  I never realized it was so simple to make until just recently.  This is a great basic egg drop soup recipe.  Enjoy!

Egg Drop Soup

Ingredients:
4 cups water
5 chicken bullion cubes
salt and pepper to taste
2-3 tbsp cornstarch mixed with 1/2 cup water (optional)
2 eggs, lightly beaten

Directions:
Bring 4 cups water and chicken bullion to a boil over medium-high heat.  Add salt and pepper to taste.  If you want to thicken your soup (most restaurants do) add the cornstarch/water mixture and stir well.  (Make sure your cornstarch/water mixture does not have any lumps before you add it to the soup.)  When it boils again remove the soup from the heat.  SLOWLY pour in eggs while GENTLY stirring soup in a clockwise direction.  (If you stir too fast it will turn the egg into shreds instead of long ribbons, but it will still taste good.)  Let set for about 1 minute so the egg can fully cook.  YUM!

If you want to add more flavor you can add a few drops of sesame oil or a little soy sauce when you add the salt and pepper.  Try topping it with diced green onions too. 

Grilled Squash

If you are like me you end up having an enormous over-abundance of squashes towards the end of summer.  I always tell my hubby we need to plant less squash and zucchini plants the next year but then we end up planting too many again.  One of our favorite ways to eat them is to throw them on the grill.  We grill a lot in the summer because it's delicious and it doesn't heat up the house.  Here are a couple of ways you can prepare your squash (and these work for yellow squash or zucchini). 

Grilled Squash 1:

Cut your squash or zucchini into large enough pieces that it won't fall through the grate on your grill.  Simply brush both sides with olive oil and sprinkle with salt and pepper.  That's it!  Couldn't be easier!  Grill for about 4 minutes on each side or until heated through and just getting tender.  Enjoy! 
 
*You can also sprinkle the slices with lemon juice or garlic if you want to try something different*

Grilled Squash 2:

Cut your squash or zucchini into large enough slices that it won't fall through the grate on your grill.  Toss in a gallon-size Ziploc baggie and add about 1/2 a cup of your favorite Italian-style dressing.  Let it marinade for at least 30 minutes and then toss them on the grill, grilling each side for about 4 minutes.  Enjoy! 

Oven Roasted Red Potatoes and Simple Baked Chicken

Want a good dinner to cook on a cold winter day?  Try baked chicken and roasted red potatoes.  YUM!  Incredibly simple too!

Oven Roasted Red Potatoes

Ingredients:
2 lbs washed small red potatoes
1/4 c melted butter
1/4 c olive oil
1 tsp minced garlic
1 tsp dried minced onion
1/4 tsp black pepper
1/4 tsp salt
1/2 tsp basil
1/2 tsp chives
1/2 tsp thyme

Directions:
Peel a strip around the middle of each potato.  Place in a 9x13 baking dish.  Combine butter, oil, and spices.  Drizzle over potatoes.  Cover with foil and bake at 350 degrees for 30 minutes.  Remove foil, turn potatoes, and bake for an additional 30 min or until soft.

Simple Baked Chicken

Ingredients:
2 lbs boneless, skinless, chicken breasts
1 c Italian flavored bread crumbs
2 eggs
1 tbsp milk
2 tbsp butter, melted

Directions:
Line a 9x13 pan with foil.  Mix eggs and milk until well blended.  Dip chicken breasts in egg mixture, then in the bread crumbs, coating completely.  Place in baking pan.  When all the chicken breasts are coated and in the pan, drizzle them with the melted butter.  Bake at 350 degrees for 30-40 minutes or until no longer pink in the center.  It may take longer or shorter depending on how thick your chicken is.




**Try sprinkling a little Parmesan cheese on the potatoes and/or the chicken.  Feel free to adjust the spices to suit your family's tastes!**

Zucchini in a Garlic Cream Sauce

This is another way to use up all of that extra zucchini this time of year.  It's a great appetizer to go with dinner!  It's very simple to throw together and a nice change from our usual fried or grilled zucchini.

Zucchini in a Garlic Cream Sauce:

3 cups cubed zucchini
1/4 cup water
1/4 cup chopped onion
1/2 tsp salt
1/4 tsp pepper
1 chicken bullion cube
1 tsp minced garlic
2 tbsp butter
1 tsp sugar
1/2 tsp lemon juice
1/4 cup sour cream (reduced-fat works fine)
1 tbsp flour


Directions:
In a saucepan, combine the zucchini, water, onion, salt, pepper, bullion and garlic.  Bring to a boil.  Reduce heat; cover and simmer for 5 minutes or until zucchini is tender.  Stir in the butter, sugar, and lemon juice.  Combine flour and sour cream until smooth.  Gradually add to saucepan and mix well.  Cook and stir over low heat for 5-7 minutes or until thickened.

*Feel free to add any additional spices you like to make it your own style**