Pizza Fried Chicken

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Even if a child does not like spicy food, presented with the prospect of pepperoni pizza (or pep-e-on-i as the toddler set says), a child happily stuff his or her face with it.

I like pizza, too, but some time ago, I decided that I did not like meat on pizza anymore.  Margarita pizza is the one for me.  I like to make my own, with a little help from Trader Joe’s (more on this later).

So, I wanted pizza, and I also wanted chicken, but I don’t want meat on my pizza.  What to do, what to do?  I know!  Create Pizza Chicken!

This is basically  fried chicken fingers with sauce, but I must say, it really fulfilled my desire for pizza.

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Hot Chocolate with Foam

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Hot Chocolate from Scratch with Foam

Hot Chocolate

According to the Aztecs, the foam was the best part of the chocolate. Not having a Molinillo on hand does not mean you have to settle for “flat” chocolate. I discovered that an old fashioned egg beater does a great job.

If you get the Mexican chocolate discs, just put one disk for every pint of milk, and use the egg beater to make the foam. The Mexican chocolate already has the cinnamon in it, is rich, and quite delicious.

Recipe: Hot Chocolate

Summary: Make real, flavorful hot cocoa

Ingredients

  • 2 tsp Hershey’s Cocoa
  • 2 tsp Sugar
  • 1 pinch Cayenne (optional)
  • 1 1/2 cups whole milk
  • Drop or two of pure vanilla
  • Cinnamon

Instructions

  1. Put enough cold milk into your cup of choice, and pour that milk into a non reactive pot. Add the sugar, cocoa and cayenne if you are using it. Place on medium heat.
  2. Take your egg beater and start beating the chocolate right away. Continue to beat it until the milk is hot – not boiling.
  3. Pour into the cup, and dust with cinnamon to taste.

Variations

You can also put red hots candies in, which will not completely melt while you’re drinking it, but you’ll have a nice treat at the end.
You can also put marshmallows if desired.

Preparation time:

Cooking time: 5 minute(s)

Number of servings (yield): 2

Culinary tradition: Mexican

My rating 5 stars:  ★★★★★ 10 review(s)

Copyright © The Good Plate.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.

Mac and Cheese – True Comfort Food

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So, yesterday as I am walking around Glendale with my son, I have this craving for comfort food, specifically Mac and Cheese. I ask my son if he would like Mac and Cheese and he is, at only five years old, thrilled.

We’re around Chevy Chase and Brand, and I am inspired by the wonderful Mac and Cheese at Eat Well on Brand. So, we walk towards Albertson’s and my son is telling me that we don’t have to go to the store to get Mac and Cheese because Stephen had just bought Mac and Cheese in a box from Trader Joe’s. It’s good, but I was craving the real thing, and I said that to my son. He was confused.

We walked around the store for a while and I was thinking about what kind of Mac and Cheese I wanted to make. Did I want to spend time and money, or just go for the Kraft Deluxe and add some of my own fixin’s?

Tillamook White Cheddar was on sale – that made up my mind. Then it was just a matter of getting pasta, and I was done.

When we got home, I started making my Mac and Cheese. Stephen was interested in seeing what actually goes into making the stuff. I also decided I wanted mine to be a little different.

It was truly a wonderful dish, and here is the recipe to share with you.

Mac and Cheese

Ingredients

Macaroni

  • Elbow Macaroni
  • 1 tsp sea salt
  • 1 small shallot or 1 teaspoon shallots in oil
  • 8 oz White Cheddar
  • 4 oz Sharp Yellow Cheddar
  • 3 tbsp butter
  • 3 tbsp flour
  • 1/8 tsp Russian mustard or dry English mustard
  • 1/2 tsp Worcestershire
  • Freshly grated nutmeg
  • Pinch cayenne pepper
  • Freshly grated pepper
  • 1 cup milk (or so)
  • 1 bay leaf

Topping

  • 3 tbsp butter
  • Bread Crumbs

Instructions

  1. Get a large casserole and preheat your oven for 350.
  2. Grate cheese and set aside. Put a large pot of water on to boil. Add salt to the water.
  3. Mince the shallot if you are not using shallots in oil..
  4. While the water is coming to a boil, get a large saucepan and melt the butter in it. Add the shallots and sauté them until they are translucent.
  5. Add the mustard and mix it in thoroughly. Add the flour and stir to completely incorporate it into the butter. Make sure there are no lumps of flour.
  6. Add nutmeg, and pepper. Continue to stir constantly. The flour will now be ready to accept the milk.
  7. Pour three quarters of the milk into the butter/flour mixture, the Worcestershire, cayenne, and bay leaf. Stir until thickened. You may not need the entire cup of milk, but add if needed. You should cook the sauce for about 10 minutes or until the sauce has thickened nicely. Remove the bay leaf.
  8. Drain the pasta and put it into a very large bowl.
  9. Add the cheese to the pasta in the bowl and cover with the sauce.
  10. Toss the mixture together then put it into the casserole.
  11. Melt the remaining butter.
  12. Sprinkle the bread crumbs over the macaroni then drizzle the butter on top.
  13. Place in the oven, and bake 20 minutes.
  14. Enjoy!

Quick notes

Freshly grated bread crumbs are best, but Panko or regular bread crumbs will do fine.

Variations

You can keep some of the cheese in chunks, so you will get clumps of cheese when you eat it. Our family particularly likes this. You can also add some fresh mozzarella to the cheeses if you want.

If you are extra sensitive to heat, omit the cayenne, although there is so little it should have virtually no heat.

Preparation time: 10 minute(s)

Cooking time: 20 minute(s)

Diet type: Vegetarian

Number of servings (yield): 6

Culinary tradition: USA (Traditional)

My rating 5 stars:  ★★★★★ 1 review(s)

Copyright © The Good Plate.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.

Brunch with the Bunch

Ready for the oven

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There are three of us, Stephen, Spane and me. Stephen, although an adult, is picky, and doesn’t like a lot of foods (won’t eat sautéed Rex Sole with Grapefruit Caper Butter). Thankfully, Spane who is five years old, likes just about everything.

We were supposed to go to brunch this morning, and I completely forgot. I started cleaning the house, doing other chores, etc., and I just didn’t feel like taking a bath and getting ready. I wanted to make something nice at home, like scrambled eggs and some left over bacon. We were out of eggs, so I sent the boys to the store.

They came back with eggs, three huge russet potatoes and Pillsbury Orange Glaze rolls. Yes, the perfect setup for brunch at home. But, it needed a star, and I decided the star should be Potatoes Anna.

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