My uncle Adam, who still lives in the Great Northwest, makes this salmon and grilled potatoes for us whenever we come to visit. For years he kept his recipe a secret, but we finally broke him down and he gave it to us.
1 cube butter
1 T lemon juice
1/4 tsp. garlic salt
1/2 tsp. onion powder
1 tsp. basil
Grill salmon on low, adding butter mixture occasionally, until flaky.
Tuesday, February 26, 2013
Sunday, February 24, 2013
Chicken Bacon Ranch Macaroni & Cheese
Misti made this for our family after Camille was born. Everyone thought it was delish!
Chicken Bacon Ranch Macaroni & Cheese
From Cooking Light March 2010 Issue
Ingredients
16 ounces uncooked elbow macaroni
3-4 slices pre-cooked bacon, chopped
2 skinless, boneless chicken breasts cooked, cut into 1/2-inch pieces
2 tablespoon butter
2 tablespoon all-purpose flour
3 cups milk
2/3 cup condensed 45% reduced-sodium 98% fat-free cream of mushroom soup, undiluted
1 ½ c shredded six-cheese Italian blend (such as Sargento)
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dill
1 teaspoon salt
Cooking spray
1/2 cup shredded colby-Jack cheese
1-2 slices precooked bacon (for top)
Preparation
1. Cook pasta according to package directions, omitting salt and fat; drain.
2. Cook chicken either on the grill seasoned with salt and pepper or on the stove top with a bit of olive oil.
3. Melt butter in a large saucepan over medium heat; sprinkle flour evenly into pan. Cook 2 minutes, stirring constantly with a whisk. Combine milk and soup, stirring with a whisk; gradually add milk mixture to saucepan, stirring with a whisk. Bring to a boil; cook 2 minutes. Remove from heat; let stand 4 minutes or until sauce cools to 155°. Add Italian cheese blend, onion powder, garlic powder, dill, and salt, stirring until cheese melts. Stir in pasta, chopped bacon and chicken.
4. Preheat broiler.
5. Pour into a 9x13 pan coated with cooking spray. Sprinkle evenly with reserved bacon and ½ cup cheese. Broil 3 minutes or until cheese melts.
Chicken Bacon Ranch Macaroni & Cheese
From Cooking Light March 2010 Issue
Ingredients
16 ounces uncooked elbow macaroni
3-4 slices pre-cooked bacon, chopped
2 skinless, boneless chicken breasts cooked, cut into 1/2-inch pieces
2 tablespoon butter
2 tablespoon all-purpose flour
3 cups milk
2/3 cup condensed 45% reduced-sodium 98% fat-free cream of mushroom soup, undiluted
1 ½ c shredded six-cheese Italian blend (such as Sargento)
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dill
1 teaspoon salt
Cooking spray
1/2 cup shredded colby-Jack cheese
1-2 slices precooked bacon (for top)
Preparation
1. Cook pasta according to package directions, omitting salt and fat; drain.
2. Cook chicken either on the grill seasoned with salt and pepper or on the stove top with a bit of olive oil.
3. Melt butter in a large saucepan over medium heat; sprinkle flour evenly into pan. Cook 2 minutes, stirring constantly with a whisk. Combine milk and soup, stirring with a whisk; gradually add milk mixture to saucepan, stirring with a whisk. Bring to a boil; cook 2 minutes. Remove from heat; let stand 4 minutes or until sauce cools to 155°. Add Italian cheese blend, onion powder, garlic powder, dill, and salt, stirring until cheese melts. Stir in pasta, chopped bacon and chicken.
4. Preheat broiler.
5. Pour into a 9x13 pan coated with cooking spray. Sprinkle evenly with reserved bacon and ½ cup cheese. Broil 3 minutes or until cheese melts.
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