Chicken Bacon Mac n Cheese

Yesterday I was sitting at home with my husband trying to figure out how to use the chicken boobs (yes, I said chicken boobs) we had thawed out in the fridge, and use them in such a way that we could have 2 different meals out of them in a row. 4 big chicken boob halves and 2 dinners to be prepared... I wanted something different that wasn't just plain chicken.

So I went down a list of yummy things I like to make with chicken breast. (Eventually I'll have recipes for these)

Chicken Cordon Bleu Casserole?
Honey Pecan Chicken?
Pizza-topped Chicken?
Spicy Chicken and Spinach Rotini? (A pasta-casserole variation of this yummy dish)
Baked Chicken Spaghetti? (A recipe from my great granny that I'll have to eventually share)

Then I started tossing out ideas on what I could make with the chicken, that I hadn't made before, and this was the result.

The winning comment went like this:

"I want to make beer bread... OOH HOW ABOUT A CHICKEN BACON MAC N CHEESE?"

(Product Plug! The Tastefully Simple Beer Bread is so easy and so delicious, I always buy the 3 pack for our pantry... it makes a loaf of bread that's about a pound and a half, and all it takes is mixing a bottle of beer with a packet of mix and optionally pouring some melted butter over the top, then baking for 50 minutes)

My husband's face was like... "Wha...?" (He's used to my seemingly random jumps between thoughts, and gives me that look so I'll explain the steps from A to B - though not how I managed to make that jump in less than a second)

1) I love the Tastefully Simple Beer Bread (so does he) and wanted it with whatever I made
2) The beer bread, crumbled up, makes an excellent topping for baked mac n cheese
3) I looooove home made baked mac n cheese
4) We could put chicken in the mac n cheese
5) Bacon makes every thing better.

Thus my outburst. Then I started plotting how I was going to tackle this dish, and what we had in the kitchen to make it. (We had to get pepper jack from the store, but still, mostly things at home)

I came up with this list:

Milk, flour and bacon grease not pictured.

8oz elbow macaroni, cooked and drained
2 cup shredded colby jack cheese (or mild cheddar) (divided)
1 cup shredded pepper jack (divided)
1 cup shredded mozzarella (divided)
1/2 cup grated parmesan
4 cups milk
3 tbsp flour
ground mustard
garlic powder
4 tbsp butter + 2 tbsp bacon grease
2 - 8oz chicken breasts cooked and cubed or shredded (or both, since that's what happens to me every time) (about 2 1/2 cups)
10 - 12 slices cooked and crumbled bacon (reserve some grease)
1 1/2 cup cubed beer bread (or other cubed bread, or 1/2 cup Panko bread crumbs) + 2 tbsp melted butter

How I put it together:

Boil the chicken breast, allow to cool, then cut it into small chunks.

Prepare and bake the beer bread, following package directions.

I wish you could smell this.

Cook and crumble the bacon, reserving a couple tablespoons of the grease

Boil and drain the macaroni, and put in a large bowl

Add crumbled bacon and chicken to pasta, and set aside

==Heat oven to 350*F==

In a large sauce pan, melt the butter, and add reserved bacon grease

Add flour and spices, and cook until brown

Add about a half a cup of milk and stir until smooth, then add the rest of the milk and the cheeses (minus 1/3 cup of each shredded cheese (if desired) for the topping - I skipped this and put it all in the sauce)

Cook and stir until smooth, until bubbling slightly... stir constantly so it doesn't stick or clump, and let to bubble for a minute or so, allowing the sauce to thicken

Pour cheese sauce over macaroni and meat mixture, 1 cup at a time (I used 4 cups sauce and reserved 1 cup) then pour into a 9x13 casserole dish.

Top with remaining cheeses (if you saved some), bread crumbs/cubes

Drizzle with 2 tbsp melted butter, and bake at 350 for about 30 minutes, until topping is golden, and cheese is bubbly.

The sauce will seem thin at first, but as it heats to bubbling, it will thicken, and then thicken a bit more in the oven.

There was just a little too much sauce for the pasta/meat mixture. I reserved about 1 cup of sauce and used it like fondue for the rest of the beer bread, it was yummy! If you don't want extra sauce, just reduce the amount of milk and cheese you add, or make more pasta for a bigger casserole.

ENJOY!
~Mandy

Lasagna and More!

I'm a bit slow with the pictures. Sorry about that.

Anyway, here's the lasagna (recipe from Taste of Home, minus cottage cheese), the pull-apart garlic knots (from Comfortable Food) and the Blueberry Dessert (modified from CentsLessDeals):

The table setting:

It was Valentine's day, so I went a little fancy. Cloth napkins, wine goblets for our water. Croutons and sunflower seeds for the salads. And a foil pan for the Lasagnas. Ha! I made 4 of them. We ate that one, I gave one to a friend of mine who was trying to balance being a full time student, her job, being a single parent, and battling a sinus infection (poor lady!) and stuck 2 in the freezer. So we have freezer meals for later. Yum.

That plate next to the lasagna is the Balsamic and Basil dipping oil from Tastefully Simple and was excellent to dip the bread in. This bread... Oh man, this bread:

  

 

Just looking at the picture makes me wish there was still some left over. There's just something about (successfully!) making bread from scratch that gives me an awesome sense of accomplishment.

Don't you just want to reach in and grab a piece? It was crispy cheese, and chewy cheese, and garlicy buttery yeasty goodness. And those little brown crumbles on the top? Parmesan. I was in heaven with this bread. So very proud of how it turned out.

And then there was this bit of yummy deliciousness:

I was smelling the sauce all day long.  I was so ready to eat this when it came out of the oven I had to smack my own hands when I went to pick at the cheese on top! I don't use any cottage cheese in my lasagna. I use the 15oz tub of ricotta, an egg, some milk and mix it with some grated parm. It's good stuff.

Then we had this for dessert, and I felt like I was going to pop. Next time I make this, I will modify the butter/sugar on the top... I think it was too much. I'll just brush it, instead of pour 1/2 stick melted butter and reduce the amount of sugar on top. It was still good, it was just *too* much.

The taste was still amazing, but the amount of butter on top all pooled in the middle and left the crescent dough still a bit raw. So a lesson for next time: brush, don't pour, the butter... and sprinkle the sugar. Also, I was supposed to add 2 tbsp of vanilla to the cream cheese mixture. I did not. I added 1/2 tsp of lemon extract and it was more than enough. I wanted lemon berry and I got it. :)

So that was Valentine's dinner. Yesterday I did my nails again, with the water marble method, so I could get a more uniform look on my hands. I think I'm getting better with this. I used a rainbow theme, and these were the results.

Right hand:

Left hand:

I think they came out well! I love that they are all different and I'm not getting bored with them quickly.

That's all for now. :)

~Mandy

What a Crazy Week!

Monday wasn't so bad, then the rain come on Tuesday, the ice came on Wednesday, the thaw came on Thursday, and the earthquake came on Friday. I live in South Carolina. Ice and earthquakes are not normally on the menu!

Now it's Saturday, and while hubby is at work, I'll be preparing our Valentine's day feast. :)

First though, pictures of the crazy ice:

Seriously, ice everywhere. If you want to see the rest of my "I like to point my camera at things and push the button " pictures they are here.

During the icy nasty mess, I saw a picture thing pop up on Facebook about dripping nail polish into water, and then making designs and having it stick to your nail. The comments called it water marbling, and so I searched Youtube, and found this awesome video about how to do it, and decided I want this chick to be my friend. She's so happy! Also, the nail art looked fun.

We ventured out to the store yesterday, so I picked up a few new colors (mine are old and had thickened, the polish needs to be thin enough to drip off the brush easily). And then last night I tried it on my own, with a bunch of different polishes to see if they'd work. This is what I came up with:

Left Hand

I don't know which one is my favorite! I really like the pink/black/white combo on the pinky, the blue/green on the thumb... and the pink/purple/white on the pointer seems good for Valentine's day!

Right Hand

And on this one? I don't know either! I like the pink/black/orange on the thumb, the red/white/blue on the pointer, and hubby is a big fan of the green/white/yellow on the middle finger, because he's a Green Bay Packer's fan. :)

Anyway, if I can do it, I think anyone can... And that was my first attempt. It took me about an hour, but there was some panic in the middle of that hour about the random earthquake that shook my apartment. (Seriously Mother Nature, what gives?)

And now for tonight's (ice-delayed) Valentine's Day feast!

My husband and I... We're not big on crazy celebrations. We prefer to celebrate at home. So on most of the romantic dates (Valentine's Day, anniversary, birthdays, etc), I tend to make a more time consuming meal (the effort is part of the gift!) and we have a 'dinner and movie' date at home, courtesy of my kitchen, and Netflix!

Our main dish will be my husband's favorite food, lasagna. I base my recipe off of one I found on Taste Of Home a while back, but I tend to fancy up a traditional pasta sauce in my own way, rather than from a recipe. I wing it every time, no joke! Also, I skip the cottage cheese, and just use a whole 15oz tub of ricotta with the parmesan and egg. Seems to work well, and I don't end up with leftover ricotta or cottage cheese in my fridge, because I rarely use them outside of lasagna. I also make it in several small foil pans, instead of one huge dish, so I can freeze a couple of them, and we can have lasagna later, without the fuss.

And with pasta, you have to have garlic bread right? So I'll be trying my hand at these Pull Apart Cheesy Garlic Knots from scratch! Wish me luck on that, I don't work with yeast very often, so that might be tough.

And for dessert, I'm going back to the "yummy stuff between crescent rolls" easy option after all the work I'll be putting into the meal. The only sub I'll make to this recipe is the pie filling used. Instead of cherry, I'm using blueberry, because it's my husband's favorite.

I'll probably throw together a quick salad to go with it, so I can use my fancy hand painted bamboo salad bowl and utensils that my mother in law got for me for Christmas!

I'll take pics and post them in a follow up post.

Happy Saturday! :)
~Mandy