Easy Oven Mac and Cheese

 I often make a crock pot mac and cheese recipe shared with me by a friend.  Now, at most family meals, I enjoy this easy oven mac and cheese shared by my niece.

16 Ounces Velveeta 
1 Lb Dried Elbow Macaroni
3 Cups Heavy Cream
1 Cup Water
1/2 Tsp Salt
1/2 Tsp Black Pepper
4 Tbl Butter
2 Cups Finely Shredded Sharp Cheddar

Heat oven to 375 degrees.

Get a 9 x 13 pan (non stick foil pans are great for this).  Place the block of velveeta in the pan and pour the uncooked macaroni around the cheese.

Pour the heavy cream and water over the pasta, sprinkle with salt and pepper.  Put 1 Tbl butter in each corner of the pan.  Cover the baking dish with foil and bake for 45 minutes.  Check to make sure your pasta is not too dry - if it is, add 3/4 cup milk.  After checking, recover and cook for an additional 15 minutes.

Remove the dish from the oven, remove foil and stir.  Add the cheddar cheese and stir until melted.

Black Bean and Quiona Tacos

 Taco Tuesday - now for something a little different.  A meatless tuesday.  I used tri-colored quinoa for this - and if you made the Jerk Chicken Casserole earlier this week, you conveniently have corn tortillas

1 cup uncooked Quionoa
1 Clove Garlic, minced
1/2 Tsp Salt
1/2 Tbl Chili Powder
1/4 Tsp Ground Cumin
1/4 Tsp Dried Oregano
1/4 Tsp Hot Hungarian Paprika
2 15 Oz Cans Black Beans, rinsed and drained
Salsa
Avocado
Small Corn Tortillas
Fresh Cilantro

Rinse Quiona and soak in water with 1 Tbl Apple Cider Vinegar for 1 hour, up to overnight.  Rinse well again.  Put into a medium pot along wiht garlic, salt, chili powder, cumin, oregano, paprika and 1.5 cups water.  Stir to combined.  Put a ld on the pot, turn the heat to high until boiling.  Reduce heat and simmer for 15 minutes.  After 15 minutes, turn off heat (do not remove lid) and let sit for an additional 10 minutes.

When quinoa is cokked, remove the lid and add the black beans.  Stir to combine.

Serve on corn tortillas top with salsa, avocado and cilantro.

Ham and Bean Soup

For those that celebrate Easter, this is just in time for your leftover ham.  If you do not, or if it is not easter, ham hocks are usually easy to find.

1 Lb Dry Great Northern Beans (prepared overnight)

3 Tbl Olive Oil

1/2 Cup Diced Celery

1/2 Cup Diced Carrots

3 Tbl Minced Garlic

1/2 Tsp Dried Thyme

2 Dry Bay Leaves

1.5 to 1.75 Lb Ham Hock or Ham Shank

2 Cups Cooked Ham, diced

Salt and Pepper to taste

Beans:  The night before making the soup, place beans in a medium bowl and cover with 3 inches of water.  Soak for at least 6 hours.

Once beans have soaked, set a large pot over medium heat and add oil.  Add the celery and carrots.  Cook, stirring occasionally, until vegetables have softened.  Add garlic.

Drain and rinse the beans and add to the pot along with thyme and bay leaves.  Stir and cook for 1 minute.  Add ham hock and 7 cups of water.  Stir and increase the heat to bring to a boil.  Once boiling, reduce heat to medium low and simmer.  Cook, stirring occasionally, until the beans are tender (about 1 hour).  Add more water as needed to keep beans covered.  

Once beans are soft, remove ham hock and bay leaves.  Add cubed ham and heat for about 10 minutes.  Taste and add salt and pepper to your liking. 

This soup will thicken as it cools.  When reheating after refrigeration, you may need to add water.

Jerk Chicken Casserole

I like to make meals that I can cook once and enjoy multiple times - and share with my neighbor.  This one fits that description nicely.  

1 Lb Boneless, Skinless Chicken (breast and/or thigh), cut into 1/2 inch cubes

1/4 Cup Jerk Seasoning

1 Tbl Vegetable Oil

2 Cans Black Beans, drained and rinsed

1 Can Mexicorn, drained

14.5 Oz Fire Roasted Diced Tomatoes

1/2 Tbl Minced Garlic

2 8 Oz cans Crushed Pineapple

Corn tortillas, cut in squares

2 Cups Shredded Monteray Jack OR PepperJack Cheese

Heat oven to 375 degrees.  Spray a lasagna pan with cooking spray (if you do not have a lasagna pan, use a 9 x 13 inch pan).

In a medium bowl, sprinkle chicken with jerk seasoning, toss to coat.  In a medium skillet, heat oil over medium high heat.  Add chick and cook until browned and no longer pink in center.  Stir in beans, corn, tomatoes, garlic and pineapple.  Cook until thoroughly heated.

Cover bottom of the baking dish with a layer of tortillas.  Top with 1/2 of the bean mixture and 1/3 of the cheese.  Repeat tortilla/bean/cheese layer.  Top with a layer of tortillas and cheese.  Cover with foil.

Bake 20 minutes.  Remove foil and cook an additional 15 minutes.

Remove from oven.  Let stand about 5 minutes, cut into 8 pieces and enjoy.

Peanut Butter Bars

 I like to bake - and my nephews like peanut butter.  My niece says she does not, but her affinity for buckeyes tells me differently, but that is a different story.  These peanut butter bars are easy, tasty and do well in school lunch (if they last that long).  I prefer to bake with Jif, and I do believe it makes a difference, so that is what is listed below.

1 3/4 Cup All Purpose Flour

1 Tsp Baking Powder

1/4 Tsp Salt

1 Cup Chunky Jif

3/4 Cup Butter, Softened

1 Cup Light Brown Sugar, Packed

2 Large Eggs

Heat oven to 350 degrees.  Line a 9 inch square pan with parchment paper and coat with cooking spray.  Set aside.

Combine flour, baking soda and salt in a small bowl, set aside.

In a medium bowl, combine peanut butter, butter and brown sugar. Beat on medium until smooth.  Add eggs, one at a time, and mix well.  Beat in flour mixture until just combined and press into pan.  Bake about 25 minutes, until a toothpick comes out clean.  Cool and enjoy.

Roasted Brussels Sprouts

 I wanted to make a different vegetable with Christmas and this sounded good.  It was - and it was well received (even by some of the kids)

1 1/2 Lbs Brussels Sprouts

4 Ounces Pancetta, diced

1/4 Cup Olive Oil

1 1/2 Tsp Salt

1/2 Tsp Pepper

Balsamic Glaze

Heat the oven to 400 degrees.  Trim and halve the brussels sprouts.  Toss with the pancetta, olive oil, salt and pepper.  Spread onto a baking sheet in a single layer.  Roast for 20 - 30 minutes, stirring once, until they are nicely browned.  Remove from oven and immediately drizzle with Balsamic Glaze and toss to coat.  

Slow Cooker Garlic Butter Chicken

I love garlic.  I like chicken thighs.  This uses both and it is so good - and just so easy to make.  

2 lb Boneless, Skinless Chicken Thighs

30 Ounces Cannellini Beans

4 Tbl Butter, cut into 8 Pieces

10 Large Garlic Cloves

1 Lemon, Juiced

2 Tsp Salt

1/2 Tsp Pepper 

1/2 Cup Sour Cream 

Crusty Bread for Serving.

Combine chicken, beans, butter, garlic, lemon juice, salt and pepper in a 6 to 8 quart slow cooker.  Cook on low until chicken is tender (about 4 hours).  

Cut the chicken into cubes and stir in sour cream.  Serve with crusty bread for sopping up juices.