Favourite Mac n Cheese

 photo pending

My updated and preferred method of making what is probably my favourite dish.

• 1 C small-shape dry pasta
• 1 Tbsp butter
• 1 Tbsp flour
• 1/8 tsp salt
• dash cayenne pepper
• 2/3 C milk
• 1 C shredded sharp Cheddar cheese
• 1/3 C panko bread crumbs
• 1/4 C shredded Mexican cheese blend

1.  Preheat oven to 350°F.  Boil pasta according to package directions until just cooked or slightly al dente.  Do not overcook the pasta. 
2.  While the pasta is cooking, in a medium, heavy, oven-safe pan over medium-high heat, melt butter, using a whisk to move it around so that the melted butter covers the bottom and inner sides of the pan.  Once the butter is completely melted and starting to bubble, but before it begins to brown, add flour, salt, and cayenne.  Whisk to combine, and do not allow the flour to burn.  Add milk, a Tablespoon or so at a time, whisking constantly but not fast.  Be sure that the flour-butter mixture is being fully mixed into the milk with each addition.  It may not be necessary to use all of the milk, stop when the sauce is a little thinner than preferred consistency, as the cheese will thicken the sauce.
3.  Drain cooked pasta and leave in colander until needed. 
4.  Add sharp Cheddar cheese to sauce in small amounts, whisking through to fully melt cheese and mix it into sauce.  Once cheese sauce is complete, add drained pasta in small amounts and stir through.  Flatten pasta in sauce within the pan, filling the pan and creating an even top.
5.  Toss panko and Mexican cheese together, and spread over top of pasta in sauce. 
6.  Bake, at 350°F, for 20 minutes or until golden and crispy on top.  Remove from oven, run a spatula around the edge, and allow to cool for 2 minutes before serving.

Robyn's notes: this is a go-to recipe for me now, and typing it here is the first time I've actually written it up, I just do it from memory when I make it.  I have been known to add cooked crumbled bacon, and when I do so I will often replace a bit of the butter with bacon grease (not a lot, though, or the sauce will struggle to come together).  You can't specifically taste the cayenne with just a dash, it simply provides some depth of flavour, but I have a couple of times been overly generous with the dash and it's been noticeable then!  So if you like a bit of kick, feel free to go a little heavy on it.  Change up the cheese if desired--I've used Kerrygold Dubliner a few times--or add a favourite seasoning to the topping, whatever feels right.  The pan I use is an enameled cast iron 8 inch round skillet, happens to be made by Crock Pot (not sponsored).  I own two identical pans, in the teal that is my favourite colour, and they are holding up.  Watch me demonstrate this recipe on YouTube!

 ***** 5 Stars: Excellent. A favourite for both of us, I will make this repeatedly

Marshmallows

I had long intended to make homemade marshmallows, without ever getting around to it.  I actually keep the necessary ingredients in the pantry all the time, so this made a good choice for Scratch-Made Sunday!  Personally, I'll now find it difficult to enjoy store-bought marshmallows, these are so creamy dreamy and easy to personalize with different flavours.

• 3 3/4 tsp unflavored gelatin
• 1/2 C ice cold water, divided
• 3/4 C sugar
• 1/2 C light corn syrup
• 1/8 tsp kosher salt
• 1/2 tsp vanilla
• 2 Tbsp powdered sugar
• 2 Tbsp cornstarch

1.  Combine gelatin and 1/4 cup of the cold water in the bowl of a stand mixer fitted with whisk attachment.  Do not mix, allow to sit while continuing with next steps.
2. In a medium saucepan, stir together remaining 1/4 cup water, sugar, corn syrup and salt.  Cover and cook at medium high heat for 2-3 minutes. Uncover, clip a candy thermometer to side of pan, and continue to cook until the mixture reaches 240°F. Remove from heat immediately upon reaching that temperature.
3. With the mixer running on low speed, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once all syrup has been added, increase speed to high. Continue to whisk until mixture is lukewarm and very thick, approximately 6 to 8 minutes. Add the vanilla during the last minute of mixing (if you'd like to make peppermint marshmallows, replace vanilla with peppermint extract).
4.  While mixture is whisking, prepare pan. Combine powdered sugar and cornstarch in a small bowl. Lightly spray an 8x6" pan with nonstick cooking spray. Add sugar-cornstarch mixture and shake to coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.
5. When marshmallow fluff is ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly. Dust the top with enough of the remaining sugar-cornstarch to lightly cover. Reserve the rest of the sugar-cornstarch mix. Let marshmallows sit uncovered for at least 4 hours or overnight.
6. Turn pan out onto a cutting board and cut into 1-inch squares using a pizza wheel or knife dusted with the sugar-cornstarch mix. Once cut, lightly dust all sides of each marshmallow with the remaining mixture. Can be stored in an airtight container for several weeks.

Robyn's notes: this really isn't at all difficult, it's just time-consuming and there is a lot of dish-washing that can't be put off (get those sugar syrup- and marshmallow fluff-covered items soaking in hot water right away or you'll be chipping away at them for ages!).  I find it actually fairly soothing to make candy, but don't get complacent!  Sugar syrup at 240°F is a burn waiting to happen if you're not paying attention!  If you can get unflavored gelatin in a large canister, it's easy to measure out.  Otherwise, this is 1 1/2 packets from the box.  Watch me demonstrate this recipe on youtube!

**** 4 Stars: Very Good. Enjoyed by us both, I will make this frequently

 

Butter Crackers

When you have a little extra time to spend, it's absolutely worthwhile to spend it "puttin' on the Ritz" and making these crackers at home, instead of purchasing them.  They're actually quite straightforward to make, tasty, and homemade means you know exactly what's in them.

• 1 C flour
• 1 1/2 tsp baking powder
• 1/2 Tbsp sugar
• 1/4 tsp salt
• 3 Tbsp cold butter
• 1 Tbsp vegetable oil
• 1/3 C water (or as needed)
• 1 1/2 Tbsp melted butter
• 1/4 tsp salt for topping

1.  Preheat oven to 400F.  In a mini food processor, combine flour, baking powder, sugar, and salt.  Add cold butter a few small pats at a time, pulsing to combine.  Pour in oil and pulse to combine.  Add water about a half Tablespoon at a time, pulsing with each addition, until dough comes together forming a ball, scraping down sides if necessary.
2.  Roll dough very thinly and cut out with cookie cutter.  Poke 5-6 holes in each cracker with a skewer or the back of a toothpick.  Bake on a parchment- or silpat-lined baking sheet for 10 minutes, or until crackers are just beginning to brown.
3.  In the last minute of baking, combine melted butter and salt for topping.  When crackers are fully baked, brush each with melted salty butter and allow to cool.

Robyn's notes: I have never used all of the water, I generally use about half of what's called for, but I'm also baking at high altitude and often when it's pretty low humidity.  If the dough has come together, stop adding water. These make very tasty crackers, which I keep going back to. As I do with the bought version, I enjoy them plain, with cheese, and with peanut butter.  For the price of ingredients in my area, this is an item it's financially reasonable to make instead of buying.  It's also a good option for recipes that call for a crushed Ritz crust, avoiding buying a full box of crackers and having leftovers (since avoiding leftovers is one of my missions in life).  Watch me demonstrate this recipe on youtube!

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Mushroom Fried Rice

This great and simple vegetarian dish will use up any leftover rice and mushrooms in the house.

• 1/4 C fresh mushrooms, sliced
• 2 Tbsp chopped onion
• 2 Tbsp oil
• 1 C cold cooked rice
• 1/4 C frozen mixed vegetables, thawed
• 2 Tbsp reduced-sodium soy sauce
• 1 egg, beaten

1.  In a medium skillet, cook mushrooms and onion in oil until tender.  Stir in the rice, vegetables, and soy sauce and cook over low heat for about 3 minutes, stirring occasionally, until vegetables are cooked through and most liquid is evaporated.
2.  Add egg; cook and stir for1-2 minutes or until egg is set.

Robyn's notes: I'm really very much a scent cook, certain ingredients make a dish smell so good that I get much more excited about it than you would expect.  Soy sauce is one, as soon as I add it to the skillet my tummy starts rumbling!  Try Chicken Fried Rice for another tasty version.  Watch me demonstrate this recipe on youtube!

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Sirloin Steak with Balsamic Mushrooms

As a careful shopper, I got the smallest sirloin steak available at my market in order to make Sweet & Salty Beef Salad, which meant I had 8oz remaining after making the salad.  I went digging through my recipes and found this little dish, which only required the purchase of mushrooms--the rest of the ingredients were already in the house!  That's how we keep from wasting food!

• 2 tsp + 1 Tbsp balsamic vinegar, divided
• 1 medium garlic clove, minced
• 1/2 tsp dried oregano, crumbled
• 1/8 tsp pepper
• 8 oz boneless sirloin steak, trimmed of fat, halved
• 2 tsp olive oil, divided
• 6 oz button mushrooms, sliced
• 1/4 C beef broth

1.  In a medium (nonmetallic) bowl, stir together 2 tsp vinegar, garlic, oregano, and pepper.  Add steak, turning to coat.  Cover and refrigerate at least 30 minutes or up to 8 hours, turning several times if marinating longer than 30 minutes.
2.  In a large skillet, heat 1 tsp oil over medium-high heat, swirling to coat the bottom.  Cook steaks for 4-5 minutes on each side, or until browned and of desired doneness.  Transfer to plates.  Cover with foil to keep warm.
3.  In the same skillet, heat the remaining 1 tsp oil, swirling to coat the bottom.  Cook mushrooms over medium heat for 2-3 minutes, or until they start releasing their juices.  Pour in the remaining 1 Tbsp vinegar and the broth, scraping to dislodge any browned bits.  Cook for 5 minutes, or until most of the liquid has evaporated, stirring occasionally.  Serve over the steaks.

Robyn's notes: this is actually a fairly low-cal dinner!  Each serving of steak with mushrooms will be about 200 calories (try to use beef broth without extra salt and fat-free if you can find it).  This would go well with a spinach salad and maybe some garlic toast.  Watch me demonstrate this recipe on youtube!

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Sweet & Salty Beef Salad

A filling dinner salad with just 340 calories, this will help keep you on track, starting the year on the right foot!

• 1 1/2 Tbsp reduced-sodium soy sauce (or fish sauce, if preferred)
• 1 1/2 Tbsp brown sugar
• 1/2 head iceberg lettuce, halved, cored, and thinly sliced
• 2 tsp canola oil, divided
• 8 ounces sirloin steak, trimmed of fat and thinly sliced
• 1 jalapeño or serrano pepper, seeded and minced
• 1 small onion, finely chopped
• 1 clove garlic, minced
• 1 orange, peel and white pith removed, coarsely chopped
• 2 Tbsp chopped fresh cilantro (optional)
• 1 Tbsp chopped dry-roasted peanuts

1.  Stir soy sauce (or fish sauce) and brown sugar together in a small bowl and set aside.  Divide lettuce between two plates.
2.  Heat 1 tsp oil in a medium skillet over medium-high heat until shimmering but not smoking.  Add beef and cook, stirring, until browned on the outside and still pink inside, 1-2 minutes.  Spoon over the lettuce.  Add remaining 1 tsp oil, jalapeño (or serrano), onion, and garlic to the pan and cook, stirring, until fragrant, about 1 minute.  Add soy sauce mixture, remove from heat and stir in orange (and cilantro, if using).  Spoon the sauce over the salads and sprinkle with peanuts.

Robyn's notes: there is a prep time component to this, because the lettuce has to be sliced, the steak has to be trimmed and sliced, the pepper, onion, garlic, orange, and peanuts...a knife must be taken to all of them.  But once the ingredients are prepared, it moves quickly and the kitchen starts smelling like a dream right away (I love all citrus smells as well as the scent of soy sauce).  Watch me demonstrate this recipe on youtube!

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Coconut-Lime Chicken & Snow Peas

During the winter and over the holiday season, many of us eat a lot of rich, heavy meals.  Come January, a lighter entree is often very welcome.  This dinner salad is a good choice for those trying to keep to resolutions to eat more greens.

• 1 C "lite" coconut milk
• 1/4 C lime juice
• 2 Tbsp brown sugar
• 1/2 tsp salt
• 8 oz chicken tenders
• 4 C shredded romaine lettuce
• 1 C shredded red cabbage
• 1 C sliced snow peas
• 2 Tbsp minced red onion
• 3 Tbsp minced fresh cilantro (optional)

1.  Preheat oven to 400°F.  In an 8 inch square glass baking dish, whisk coconut milk, lime juice, brown sugar, and salt.  Transfer 1/4 C of this dressing to a large bowl and set aside.
2.  Place chicken in baking dish; bake until cooked through, about 20 minutes.
3.  Meanwhile, add lettuce, cabbage, snow peas, onion, and cilantro if using to the large bowl with the dressing; toss to coat.  Divide between two plates.
4.  Transfer the chicken to a cutting board and thinly slice.  Arrange the chicken slices on top of the salads.  Drizzle 1 Tbsp of the cooking liquid over each of the salads.

Robyn's notes: dinner salads are a challenge for me, because they include so many ingredients that I can't have.  This was a pleasant surprise, because the chicken was really good--I'd eat it with couscous or rice happily.  Watch me demonstrate this recipe on youtube!

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Small-Batch Simple Vanilla Ice Cream

Sometimes a smaller household wants just enough ice cream for one dessert, without any left over to tempt you the next day.  Since the man of the house gave me an ice cream maker for Christmas, my test of the equipment was this small batch of simple vanilla ice cream.

• 1/2 C whole milk
• 1/4 C + 2 Tbsp sugar
• pinch salt
• 1 C heavy cream
• 1/2 Tbsp vanilla

1.  In a medium bowl, use a hand mixer on low speed or a whisk to combine milk, sugar, and salt until the sugar is dissolved.  Stir in the heavy cream and vanilla.  Cover and refrigerate 1-2 hours or overnight (can be made ahead and refrigerated up to 3 days).
2.  Turn on the ice cream maker; pour the mixture into the frozen freezer bowl and let mix until thickened, 15-20 minutes.  If a firmer consistency is desired, transfer ice cream to an airtight container and place in freezer for about 2 hours (do not freeze in ice cream maker's freezer bowl).

Robyn's notes: very simple and straightforward, and I was pleased with the results.  I'm happy with the Cuisinart Automatic Frozen Yogurt-Ice Cream & Sorbet Maker (ICE-21): there's no real assembly involved, just a power button and no display, it does the job successfully.  The freezer bowl does take up quite a bit of space in our freezer, which is unfortunate, especially considering that I have a Zoku pop maker also taking up space in there, but I can accept that.  Additionally, if I want to make more than one recipe at a time (or more than one large batch), I'd need to buy additional freezer bowls or wait several hours between batches, as the freezer bowl must be completely frozen before each use.  It refroze quickly, though, was freezing up as I tried to wash it.  This simple vanilla ice cream recipe is good, it's creamy and has a good taste of vanilla, but it's not exactly what you'll get in stores (obviously).  There is a tendency to coat the tongue and the spoon with cream, so a custard-style vanilla recipe would be the way to go if you don't care for that.  Watch me demonstrate this recipe on youtube!

**** 4 Stars: Very Good. Enjoyed by us both, I will make this frequently

Cookie Butter Treats

One batter of only three ingredients makes two different treats!

• 1/4 C + 2 Tbsp chocolate cookie butter
• 1 egg
• 1/4 C + 1/2 Tbsp flour

1.  Preheat oven to 350.  Combine cookie butter and egg thoroughly, stir in flour until incorporated.
2.  For cookies: spoon onto parchment-lined baking sheet in rounds.  Bake for 8-10 minutes, immediately move to cooling rack.  If desired, frost underside of half the cookies and top with the other half, making sandwich cookies.
3.  For cupcakes: spoon into cupcake liners.  Bake for 15-18 minutes, cool in pan for 2 minutes before moving to cooling rack.  Frost when completely cooled.

Robyn's notes: The cupcakes are pretty dense, so feel free to drop a maraschino cherry into the center, if desired.  Watch me demonstrate this recipe on youtube!

**** 4 Stars: Very Good. Enjoyed by us both, I will make this frequently

Chocolate Cookie Butter

You don't know what you're missing until you've tried it!

• 1/2 C milk
• 2 Tbsp butter
• 1 Tbsp sugar
• 2 tsp unsweetened Dutch-process cocoa powder
• 12oz Oreos (about 30 cookies)

1.  In a large saucepan heat and stir the milk, butter, sugar, and cocoa over medium heat until milk is warm and sugar is dissolved; cool.
2.  Place cookies in a food processor or blender; cover and process or blend until coarsely ground.  With machine running, gradually add milk mixture, stopping to scrape container as needed.

Robyn's notes: this is great over toasty bread or bagels, shortbread, pound cake, fruit, or used as frosting.  Of course, it's also fantastic just on a spoon!  You can use flavored Oreos, such as peanut butter or mint, very successfully.  Watch me demonstrate this recipe on youtube!

**** 4 Stars: Very Good. Enjoyed by us both, I will make this frequently

Allergy-Free Pancakes

Time for breakfast!

• 1 1/4 C gluten-free baking flour
• 1 1/2 Tbsp brown sugar
• 1 Tbsp corn-free baking powder
• 1/4 tsp salt
• 3/4 C dairy-free milk
• 1/2 C water
• 1 1/2 Tbsp sunflower oil
• 1/2 tsp vanilla extract

1.  In a medium bowl, whisk together flour, brown sugar, baking powder, and salt.  Add milk, water, oil, and vanilla.  Stir until just combined, being careful not to overmix.
2.  Heat a medium skillet over medium-low heat.  Coat with cooking spray or oil.  Add 1/4 C of batter to pan.  Flip pancake when bubbles appear in center and underside is golden brown, repeat on other side.  Continue with remaining batter, serving warm.

Robyn's notes: because of the homemade baking powder, these will not rise as high as standard pancakes, so you're unlikely to get that thick white edge we're all used to seeing.  If corn is not a problem for you, feel free to use store-bought baking powder, and your edges will be less lacy.  These pancakes are best when made small.  Instead of having a short stack of wide pancakes, have a higher stack of petite ones!  Watch me demonstrate this recipe on youtube!

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Allergy-Free Chocolate Cupcakes

Everybody deserves a chance to celebrate with cake, even if that cake has to be friendly to their allergies!  Gluten-free, dairy-free, egg-free, corn-free, vegan, this should take care of all your eaters.

• 1/2 Tbsp ground flax seeds (flaxmeal)
• 1 Tbsp + 1 tsp warm water
• 1/2 C gluten free flour
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/8 rounded tsp xanthan gum
• 3 Tbsp vegan butter
• 1/4 C water
• 1 Tbsp + 1 tsp cocoa powder
• 1/4 C + 2 Tbsp sugar
• 2 Tbsp dairy-free sour cream

1.  Preheat oven to 350°F.  Line four sections of full-size muffin tin with paper or silicone liners.  In a small bowl, whisk together flax and warm water, set aside.  In another small bowl, combine flour, soda, salt, and xanthan gum.  Set aside.
2.  In a medium saucepan over medium-low heat, melt butter.  Stir in water, cocoa, sugar, and sour cream.  Remove from heat.  Stir in flax-water mixture; whisk in dry ingredients until combined.
3.  Spoon into prepared pan.  Bake at 350°F for 15-20 minutes, or until a toothpick inserted in the center comes out clean.  Let cool completely before frosting with Allergy-Free Peppermint Frosting.

Robyn's notes: my only (minor) complaint about this recipe is that it's not quite as nice to lick the pan as it is with standard cake batter.  It doesn't taste bad--oddly it tasted a bit banana to me--it's just not as rich as the other type.  I really quite enjoyed the finished product, especially once the cupcakes were frosted.  There were no texture issues, and it was light and airy.  You may get 5 cupcakes out of this, I did, but I was using my "heart-shaped" silicone liners, which can't hold as much batter.  The finished product made in them has never once come out heart-shaped, but I needed silicone liners and these were 80% off so I chose them instead of the regular shape.  Watch me demonstrate this recipe on youtube!

**** 4 Stars: Very Good. Enjoyed by us both, I will make this frequently

Allergy-Free Peppermint Frosting

Easily changed to other flavours, this makes just the right amount for a few cupcakes!

• 1 Tbsp + 1 tsp vegetable shortening
• 1/2 C allergy-free powdered sugar
• 1/2 Tbsp dairy-free milk (almond, rice, soy, etc.)
• 1/4 tsp peppermint extract

1.  In a small bowl, beat shortening with whisk or fork until light.  Gently mix in powdered sugar until well combined.  Add milk, a bit at a time, and beat together until desired consistency.  Mix extract in completely.

Robyn's notes: change the extract to change the flavour, but be sure to check for hidden allergens in your extract choices: some may contain gluten or corn.  To make vanilla frosting without using extract, scrape the "caviar" from a vanilla bean and stir it into the milk before adding that to the bowl.  If you haven't ground the sugar very well when making your powdered sugar, there might be a slight grainy texture to this frosting, but if you've gotten a nice fine grind this will come out exactly like the standard homemade frostings.  Watch me demonstrate this recipe on youtube!

**** 4 Stars: Very Good. Enjoyed by us both, I will make this frequently

Allergy-Free Baking Powder

I know, it's astonishing that baking powder is yet another place that corn hides.  But corn starch is there to stop the clumping, so many baked goods are a problem for those with corn allergies. 

• 2 Tbsp cream of tartar
• 1 Tbsp baking soda
• 1 Tbsp tapioca starch

1.  Combine all ingredients, mix together thoroughly.  Store in an airtight container and use as needed.

Robyn's notes: This can be easily sized up, just maintain the ratio of the ingredients.  Give the container a good shake before using, just to be sure it's properly mixed.  Watch me demonstrate this recipe on youtube!

**** 4 Stars: Very Good. Enjoyed by us both, I will make this frequently

Allergy-Free Powdered Sugar

Corn-free powdered sugar, used just like store-bought, no need to adjust your recipes to use it!

• 1 C sugar
• 1 Tbsp tapioca starch

1.  Combine sugar and starch in a blender or spice grinder.  Process for 1-2 minutes, until consistency of light powdered sugar.  Store in an airtight container or zip-top bag.

Robyn's notes: this is very easy and quick.  If using a spice grinder or coffee grinder, it'll have to be done in batches, but in the blender it can all be done at once.  Watch me demonstrate this recipe on youtube!

***** 5 Stars: Excellent. A favourite for both of us, I will make this repeatedly

Barbecue Chicken Stromboli

Taking advantage of a few of our made-ahead items makes this go quickly!

• 1 portion Pizza Dough, thawed if frozen
• 1 portion Shredded Chicken Base, thawed
• 3/4 C barbecue sauce
• 1/3 C chopped red onion
• 1/3 C chopped green pepper
• 2 Tbsp chopped sweet pickles or banana peppers (optional)
• 1 C shredded Monterey Jack cheese with peppers
• 1 egg, lightly beaten
• 1 Tbsp water

1.  Line a baking sheet with parchment paper; set aside.  Roll Pizza Dough into a 10"x12" rectangle.
2.  For filling, in a medium bowl combine Shredded Chicken Base, barbecue sauce, red onion, green pepper, and pickles if desired.  Spread filling on dough to within 1 inch of the edges.  Sprinkle with cheese.  In a small bowl combine egg and water; brush some of the egg mixture on edges of dough.  Roll up the rectangle; pinch dough to seal seams and ends.
3.  Place loaf, seam side down, on prepared baking sheet.  Brush with more egg mixture.  Cover loosely with cling film.  Let rise in refrigerator overnight.
4.  Preheat oven to 375ºF.  Remove cling film from loaf.  Using a sharp knife, cut a few slits in the top of the loaf for steam to escape.  Bake 30-35 minutes or until golden.  Cool slightly.  Cut into slices to serve.

Robyn's notes: I ought to have put more effort into pressing/rolling the dough into the right size rectangle, this was really bulging to burst.  But it was still tasty, and because of the overnight rest it just went straight into the oven to be served for dinner.  Watch me demonstrate this recipe on YouTube!

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Cajun Chicken Pasta

Not only does this move quickly by using another batch of the chicken and the cheese sauce that we made earlier, but it's another recipe that can be made ahead and frozen, ready to thaw, cook, and serve! 

• 3 oz dried bow tie pasta
• 1 portion Cheese Sauce
• 1 portion Shredded Chicken Base
• 1/2 C frozen sweet pepper and onion stir-fry vegetables
• 1/4 C milk
• 1/3 C chopped roma tomato (one small)
• 3/4 tsp Cajun seasoning
• 1 clove garlic, minced
• 1/4 tsp dried thyme, crushed
• 1/3 C panko bread crumbs
• 2 slices bacon, cooked, drained, and crumbled
• 1 small clove garlic
• 1/8 tsp paprika
• 1/2 C shredded Cheddar and Monterey Jack cheese

1.  Preheat oven to 350°F.  Cook pasta according to package directions; drain.  Rinse with cold water until cool; drain again.  In a large bowl combine cooked pasta, Cheese Sauce, Shredded Chicken Base, frozen stir-fry vegetables, milk, tomato, Cajun seasoning, 1 clove minced garlic, and thyme.  Transfer pasta mixture to a 1-quart rectangular baking dish.
2.  For crumb topping, in a food processor or blender combine panko, bacon, 1 clove garlic, and paprika.  Cover and process until fine crumbs form.  Sprinkle shredded cheese and crumb topping on casserole.
3.  Bake, covered, for 30-35 minutes.  Uncover and bake 5-10 minutes more, or until heated through and golden.  Let stand 15 minutes before serving.

To make dish ahead: Prepare through Step 1.  Cover dish with foil, place entire dish in resealable freezer bag.  Seal and freeze up to 2 months.  To serve, thaw in refrigerator overnight, Preheat oven, and follow steps 2 and 3.

Robyn's notes: I really quite enjoyed this, and would definitely have it again.  If desired, you can add hot sauce when combining the main ingredients, that would make it too much for my taste.  Watch me demonstrate this recipe on youtube!

**** 4 Stars: Very Good. Enjoyed by us both, I will make this frequently

Chicken Pot Pies

Since we've made several components ahead of time, this goes together in a blink!

• 1 1/2 C frozen mixed vegetables (beans, corn, carrots, and peas)
• 1 portion Shredded Chicken Base, thawed
• 1 portion Cheese Sauce
• 1/2 Tbsp snipped fresh thyme
• 1/4 tsp pepper
• 1/8 tsp salt
• 1 recipe Pastry Dough

 1.  Preheat oven to 425°F.  For filling, in a large bowl combine frozen mixed vegetables, Shredded Chicken Base, Cheese Sauce, thyme, pepper, and salt.  Divide filling between two 10oz ramekins or custard cups.
2.  Divide Pastry Dough into two portions.  Roll each into a 6-inch circle (or size needed to top your baking dish).  Place pastry circles on filling.  Turn edges under, crimp as desired.  Using a sharp knife, cut a small cutout or a few slits in each pastry top to allow steam to escape.
3.  Place pot pies on a baking sheet and bake at 425°F for 30 minutes or until golden and bubbly.

Robyn's notes:  Nice and quick, and our pastry dough works quite well in this recipe.  Remember to use an unsweetened pastry dough here.  To make pot pies ahead, complete step 1, then cover with cling film and refrigerate until ready to bake.  Remove cling film and follow remaining steps.  Watch me demonstrate this recipe on youtube!

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Chicken Enchiladas

Once you've prepared by making the chicken base and cheese sauce, assembling these tasty enchiladas takes no time at all!

• 1/2 of a 15oz can navy beans, rinsed and drained
• 1 portion Shredded Chicken Base
• 1 portion Cheese Sauce
• 1 C shredded 4 cheese Mexican blend
• 1/2 of a 4oz can diced green chile peppers, drained
• 4 flour tortillas, 8inch

1.  Preheat oven to 375°F.  Coat rectangular baking dish with cooking spray.  For filling, in a medium bowl combine beans and chicken.  Stir in half of cheese sauce, half of the cheese, and the green chiles.
2.  To assemble enchiladas, place about 1/2 C of filling on each tortilla.  Roll tortillas and place, seam side down, in baking dish.  Top enchiladas with the remaining cheese sauce and sprinkle with remaining cheese.
3.  Bake for 30-35 minutes, or until heated through.  If needed, cover loosely with foil the last 10 minutes, to prevent overbrowning.  If desired, serve with chopped tomato, fresh cilantro, and/or sour cream.

Robyn's notes: to make these ahead, follow instructions through step 2.  Then cover baking dish with foil or cling film, and place entire dish into a resealable freezer bag.  Seal and freeze up to 3 months.  To serve, thaw in the fridge overnight.  Preheat oven, remove bag, cling film/foil, and follow instructions in step 3.  These were pretty good, though I'm not giving them 4 stars because I can't eat beans or chiles, so I had to do a lot of picking things out.  Watch me demonstrate this recipe on youtube!

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Cheese Sauce

After making a batch of this, several other recipes will go like lightning!

• 2 Tbsp butter
• 1/4 C finely chopped onion
• 1 clove garlic, minced
• 2 Tbsp flour
• 1/8 tsp pepper
• 1 1/2 C milk
• 1 1/2 C shredded 3-cheese blend

 1.  In a medium saucepan, melt butter over medium heat.  Add onion and garlic; cook 4-5 minutes or until onion is tender, stirring occasionally.  Stir in flour and pepper; cook and stir for 1 minute.  Gradually stir in milk.  Cook until sauce is thickened and bubbly, stirring frequently.  Add cheese, stirring until melted.
2.  Place cheese sauce in 1 Cup portions in airtight containers.  Cover and store in the refrigerator up to 3 days.

Robyn's notes: a simple and straightforward cheese sauce, made particularly nice by the addition of garlic.  This sauce makes Chicken Enchiladas, Chicken PotPies, and Cajun Chicken Pasta go much faster on those days you don't have time, and can easily be used to make mac n cheese just by stirring cooked pasta into it and baking.  Watch me demonstrate this recipe on youtube!

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often