Slow Cooker Lime Garlic Chicken #SundaySupper

Welcome to Sunday Supper's Slow Cooker edition.

The days are getting shorter but our schedules sure aren't, which is the perfect reason to use your slow cooker and why I'm going to keep this short and sweet!

We have a fantastic line up ranging from breakfast to dessert and everything in between, all made in that fantastic little counter top cooker that we all love and know as a slow cooker (or crock pot if you're old school like me).

If your days are as busy as mine (and maybe even more so) there's no reason you still can't enjoy a good home cooked meal with your family. So let's get started.

Slow Cooker Lime Garlic Chicken

Printable Version

1 1/2 lbs bone-in, skinless chicken thighs
1/4 cup fresh lime juice (about 2 limes)
1 1/2 cups chicken broth
2 garlic cloves, minced
1/2 teaspoon summer savory or thyme
1/4 teaspoon ground pepper
2 tablespoons butter
1 cup uncooked brown rice

Place the chicken in a 3-4 quart slow cooker. Add the remaining ingredients except for the rice. Cover and cook on low for about 8-10 hrs. During the last hour of cooking, stir in the rice. Turn the heat to high and continue cooking for another hour or until rice is done.

Remove the chicken. Place the rice on a serving platter and top with the chicken, pouring any remaining juices over the chicken. Serve with a side of your favorite vegetables.

Simple, and delish! Of course the chicken falls off the bone and melts in your mouth. The broth and juices make for an amazing rice. The prep is minimal but the results are major!

Satiating Soups

• Crockpot Kielbasa Split Pea Soup from The Foodie Army Wife
• Amazing Slow Cooker French Onion Soup from Hot Momma's Kitchen Chaos
• Crock Pot Turkey Meatball Soup from Flour On My Face
• Kale & Kielbasa Soup Slow Cooker Lime Garlic Chicken from The Messy Baker
• Slow Cooker Chicken, Spinach and White Bean Soup from Amee's Savory Dish
• Slow Cooker Tomato Basil Soup from Noshing With The Nolands
• Spicy Ham and 10-Bean Soup from Food Lust People Love
• Crockpot Caramelized Pork Noodle Soup from Brunch with Joy
• Slow Cooker Acorn Squash and Apple Soup from Rants From My Crazy Kitchen
• Three Bean, Butternut, and Quinoa Vegetarian Chili from Ruffles & Truffles
• Potato, Kielbasa and Spinach Soup With Gouda from Meal Planning Magic
• Slow Cooker Chunky Chicken Tortilla Soup #GlutenFree from Sue' s Nutrition Buzz

Scrumptious Mains (Breakfast and Dinner)

• Slow Cooked Apple Pie Oatmeal from Life Tastes Good
• Pork and Cabbage Stew from Kudos Kitchen by Renee
• Slow Cooker Lime Garlic Chicken from Peaceful Cooking
• Slow-Cooked Country Pork and Veggies from Cindy's Recipes and Writings
• Buffalo Chicken Sliders from Eat, Drink and be Tracy
• Slow Cooker Mongolian Beef from Marlene Baird
• Madras Beef Curry with Vegetables from Curious Cuisiniere
• Crock Pot Pork Chops with Apples and Figs from Cooking On The Ranch
• Slow Cooker Shredded Beef Tacos from Hezzi-D's Books and Cooks
• Crockpot Sesame Chicken from Casa de Crews
• Pork Chops in Gravy with Potatoes from Cookin' Mimi
• Slow Cooker Tomato Basil Pulled Chicken from Cupcakes & Kale Chips
• Slow Cooker Spicy Peach Pulled Pork from Family Foodie
• Slow Cooker Garlic Chicken with Artichokes from Bobbi's Kozy Kitchen

Satisfying Sides

• Scalloped Potatoes from Peanut Butter and Peppers
• Slow Cooker Caramelized Onions from The Dinner-Mom

Scintillating Sweets

• Slow Cooker Brownie Dessert from That Skinny Chick Can Bake
• Triple Chocolate Cake from MealDIva
• Slow Cooker Rice Pudding from Killer Bunnies, Inc
• Slow-Cooker Kheer (Indian Rice Pudding) from Magnolia Days
• Slow Cooker Lemon Poppy Seed Cake from NinjaBaking

Savory Baking

• Slow Cooker Sourdough from A Kitchen Hoor's Adventures
• Slowcooker Seedy Bread from Jane's Adventures in Dinner

Sips and Spreads

• Spiced Caramel Cider from The Life and Loves of Grumpy's Honeybunch

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Whole Grain, No-Knead Sourdough Bread #SundaySupper

When it comes to the term "unprocessed", people have various ideas of what that means. I'm not here to tell you what's right or what's wrong. All that matters is what's right for you.

Do you take the term literally? 'unaltered from an original or natural state'. Or do you look at it from a food standard point of view by judging the food as being unprocessed or not, based on the ingredients?

To process means to perform a series of mechanical or chemical operations in order to change or preserve something. Technically, we do this in our kitchens at some level, every time we cook or bake.

My view of "unprocessed" when it comes to food, is all about the ingredients. Bottom line. For example....flour. It goes through a process from it's original state as a grain in order to become the fine powder we bake with. Because I can, and do, buy flour from the store that is unbleached and NOT enriched, even though the grain has gone through a 'process' in order to become flour (and will again when it becomes bread), from a food standard point of view, it is "unprocessed'.

Now let's talk bread! Sourdough bread comes from a sourdough starter, also known as wild yeast. It doesn't like to be kneaded so basically all sourdough breads are no-knead. They're also slow rising.

If you want to make your own sourdough starter (it really is fun and if you have kids, the process could be fun for them too), here's a link to my post about how to make your own Sourdough Starter.

This loaf of bread almost became just a sourdough whole wheat bread. I couldn't find anything that said "whole grain" on the shelves with all the flours. So I went to the bulk bin section (I love stores that sell things in bulk out of bins!) and found some wheat berries. Now I was excited!!! Not that I have a grain mill or anything...but I do have a food processor. And it worked just fine for my purposes. It didn't grind it down as smoothly as a grain mill would, but I love the texture that I ended up with.

Of course, if you don't want to go through this or you can't find wheat berries, just use all whole wheat flour instead.

Another optional addition for this bread is adding Vital Wheat Gluten. Although it is processed it could be an exception that you allow in order to have a lighter loaf of bread. I made one loaf without and one with it. There was a difference in the crumb of course....the vital wheat gluten created a crumb that wasn't as dense, which might be preferable for sandwiches. The flavor was the same in both. I will include it in the ingredients. You choose whether or not you want to add it. Pictured is the loaf with vital wheat gluten added.

Note: If you grind any grains for your bread, I highly recommend weighing the flours rather than using a measuring cup. Flour from a bag has settled and will be more "packed" when measuring as opposed to freshly ground flours which have a lot more air fluff to them. This will result in an inaccurate measuring when using measuring cups. As a guide, 1 cup of whole wheat flour weighs 130 grams or 5 oz. This loaf of bread contains a total or 455 grams of flour. (various kinds of flours have a different weight)

Whole Grain, No-Knead Sourdough Bread

Inspired by: Nourished Kitchen

2 1/2 cups whole wheat flour
1 cup whole grain wheat flour (ground wheat berries) You can substitute whole wheat flour
3 tablespoons vital wheat gluten (optional)
1/4 vigorous sourdough starter
1 1/2 cups luke warm water (room temperature)
2 teaspoons kosher salt

In a stand mixer, with a dough hook, combine all of the ingredients and mix on medium-low speed until a ball forms and sides of the bowl are clean, about 3 or 4 minutes (this can be done by hand but will take longer).

Oil a large glass bowl, to prevent sticking, and put the dough ball inside.

Cover with plastic wrap and let sit on the counter until it has doubled in size. This could take 6 to 8 hours.

Place a dutch oven or bean pot that is oven safe into the oven and preheat to 450' F.

While your oven is preheating, remove the dough from the bowl, onto a well floured surface. Form into a ball.

Cover it with the bowl and let set for 30 minutes.

Remove the bowl (reshape into a ball if the dough has spread) and carefully place into your preheated dutch oven. Cover with a lid (or foil if you don't have an oven safe lid) and bake for 30 minutes.

Remove the lid and continue baking for an additional 15 minutes or until it's a nice deep brown.

Remove from the oven and let the bread cool on a cooling rack before slicing.

Now let me tell you about a little handy trick I've learned over the years. If you have an electric carving knife....they are perfect for slicing bread!

This will not be anything like your typical store-bought wheat bread. Not only will the flavor be so much better and pure, but the texture will be very different. Because this is a sourdough bread, it will have that slight tang and chewy, 'toothy' texture.

Today's Sunday Supper is all about unprocessed. Enjoy the wholesome recipes below and feel good about what you're eating.

Alluring Appetizers and Stunning Sides

• Brioche Dinner Rolls by That Skinny Chick Can Bake
• Stuffed Peppadew Peppers by An Appealing Plan
• Homemade Fennel-Maple Mustard by Culinary Adventures with Camilla
• Sweet Potato Noodles & Brussels Sprouts Salad with Lemon Tahini Dressing by The Girl In The Little Red Kitchen
• Whole Grain, No-Knead Sourdough Bread by Peaceful Cooking
• Sweet Potato Fries by Hezzi-D's Books and Cooks
• Indian Spiced Dal and Sag Aloo by Happy Baking Days
• Homemade Energy Bars by The Foodie Army Wife
• Honey Thyme Chicken by Cindy's Recipes and Writings
• Sweet Potato and Carrot Hash by Fit Foodie Runs
• Roasted Parsnips and Carrots with Cardamom and Maple Syrup by Kudos Kitchen by Renee
• Spicy Smashed Fingerling Potatoes by Magnolia Days
• Autumn Panzanella by Crazy Foodie Stunts
• Black Bean and Corn Salsa by What Smells So Good?
• Curried Apple Chips by The Wimpy Vegetarian
• Stuffed Acorn Squash by Rhubarb and Honey
• Homemade Hash Brown by Basic N Delicious
• Raw Salted Chocolate Chip Oat Healthy Bars by Wallflour Girl
• Roasted Sweet Potatoes and Brussels Sprouts by Peanut Butter and Peppers
• Basic Roasted Cauliflower by Cupcakes & Kale Chips
• Baked Beet Chips by The Dinner-Mom
• Crispy Tex-Mex Quinoa Patties by Bobbi's Kozy Kitchen

Enticing Entreés

• Authentic Chicken Tinga by Shockingly Delicious
• Jacket Potato Party by Jane's Adventures in Dinner
• Mom's Homemade Vegetarian Meatballs by The Life and Loves of Grumpy's Honeybunch
• Chicken and Sweet Potato by MealDiva
• Chinese Five Spice Chicken Stir Fry by Nosh My Way
• Easy Slow Cooker Chili by Amee's Savory Dish
• Coconut Chicken Tenders with Honey Mustard Dip by Casa de Crews
• Grilled Burgers with Garlicky Arugula by Cooking Chat
• Baked Zucchini with Spicy Tomatoes by Food Lust People Love
• Fall Squash Soup by Ruffles & Truffles
• Stuffed Sweet Potatoes by Momma's Meals
• White Bean Pesto Stew by eating in instead
• Seared Pork Stack by annaDishes
• Gnocchi with Peas and Pesto by Curious Cuisiniere
• Pumpkin & Sausage Pasta by Confessions of a Culinary Diva

Decadent Desserts

• Raw Vegan Chocolate Cheesecake by Killer Bunnies, Inc
• Vegan Mini Chocolate Cream Cakes by NinjaBaking.com
• Gluten Free Peanut Butter Blondies by Pies and Plots

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Roasted Kabocha Squash #SundaySupper

Squash. When I was a kid, I didn't think I liked "squash". Probably more cuz of the name than anything. It just didn't sound right. Squash. Thank God, I figured out as an adult that I really love the stuff!

Learning all the wonderful ways squash can be made didn't hurt either. Steamed, pureed in a pie, soup, sauce, roasted, BBQ'd etc, etc....it's all good. My favorite is roasted. Soups and sauces are runner-ups for sure. Oh wait...grilled...man oh man. Like I said...its all good!

It is the season for squash-a-plenty. This Sunday Supper is all about giving you ideas on what to do with your squash and how to enjoy the bounty, whether its from your garden, the farmers market or your local grocery store. Do you know what I recommend? Make a pledge to try a new kind of squash this season. There are so many different kinds out there....why limit yourself to the well known few?

When I saw this kabocha sitting in the bin at the market, I had no clue what it was. I wasn't even sure it was edible. Whaaaaat? I dunno....maybe it was one of those kinds you use to decorate, ya know? So I googled it right then and there and bought it.

Kabocha is an Asian winter squash, commonly called a Japanese pumpkin. It resembles a pumpkin in texture but is more like a mild butternut squash, maybe a bit sweeter. The sweetness will vary depending on how ripe your kabocha is.

(note: I noticed as I was about to begin making my dish that there was a "blemish" on top of my kabocha. Once I cut it open, I saw that it was very superficial and just cut it out. Not point in wasting the whole thing for one small area.)

To prepare, I sliced it in half, scooped out the seeds, cut it into manageable sections, then cut the skin away.

Easy peasy....chop it up and its ready to roast.

Roasted Kabocha
Inspired by Anne Burrell

4 cups kabucha cut into 1/2" cubes
Olive Oil
1/2 teaspoon ground cinnamon
Crushed red pepper flakes to taste
Salt
1 lb greens beans
1 lb fresh mushrooms (I used crimini), sliced
1/2 cup roasted pepitas for garnish
1 bunch fresh chives, finely diced for garnish

Preheat the oven to 375' F

In a large bowl, toss the squash with olive oil, cinnamon, crushed red pepper flakes and salt. Spread out onto a baking sheet and roast until very soft, about 30 minutes.

In a large bowl, toss the green beans in olive oil, crushed red pepper flakes and salt. Spread out onto a baking sheet and roast for about 15 - 20 minutes.

In a large bowl, toss the mushrooms in olive oil, crushed red pepper flakes and salt. Soread out onto a baking sheet and roast for about 7 - 10 minutes.

Once everything has roasted, combine them all together.

Look at those bright, beautiful colors! Everything roasted separately to keep their flavors individual. Garnish with the pepitas and chives and serve warm.

This was the perfect side dish for crispy lemon chicken. I even drizzled the vegetables with a bit of lemon and it was delish!

I was telling my daughter that this might even make it on this years Thanksgiving table. I'm always looking for ways to cook vegetables that will stand up to a turkey and I believe I have found the perfect mix.

There are so many difference kinds of squash and ways to use prepare them, check out the rest of Sunday Supper's squash recipes below.


Starters – Appetizers & Cocktails:

• Bourbon Pumpkin Pie in a Glass from Confessions of a Culinary Diva
• Spaghetti Squash and Zucchini Pancakes from Kudos Kitchen by Renee
• Zucchini Pizza Bites from Mommas Meals
• Zucchini Tomato Focaccia Bread with Pretzel Salt from Family Foodie

Pickles & Relish:

• Zucchini Pickles from Jane's Adventures in Dinner
• Zucchini Relish from Magnolia Days

Soups & Salads:

• Creamy Dairyfree Zucchini Soup from The Not So Cheesy Kitchen
• Easy Slow Cooker Pasta e Fagioli e Zucchini from Hot Momma's Kitchen Chaos
• Pumpkin Soup with Bacon and Persimmon from Culinary Adventures with Camillia
• Tofu Vegetable Soup from What Smells So Good?
• Zucchini Cheese Soup from Noshing with the Nolands
• Zucchini Noodles with Basil Vinaigrette from Ruffles and Truffles

Main Dishes

• Acorn Squash Ramen from Ninja Baking
• Beef, Butternut & Potato Pie from Cindy's Recipes and Writings
• Beef Ragu over Spaghetti Squash from The Texan New Yorker
• Black Bean, Butternut Squash & Millet Stuffed Poblano Peppers with Ancho-Guajillo Chile Sauce from Simply Healthy Family
• Chorizo-Stuffed Zucchini from La Cocina de Leslie
• Gluten Free Zucchini Noodles & Meatballs from Gluten Free Crumbley
• Italian Sausage Zucchini Lasagna from Curious Cuisiniere
• Risotto with Butternut Squash, Chicken and Sage from Cooking Chat
• Sausage and Farro Stuffed Acorn Squash from The Girl in the Little Red Kitchen
• Sausage Stuffed Zucchini Cups from Bobbi's Kozy Kitchen
• Sesame Zucchini Noodles (Zoodles) from Cupcakes and Kale Chips
• Spaghetti Squash Casserole from Shockingly Delicious
• Spinach and Mushroom Quiche with Spaghetti Squash Crust from A Kitchen Hoor's Adventures
• Stuffed Red Kuri Squash from Food Lust People Love
• Zucchini-Corn Pancakes from The Weekend Gourmet

Side Dishes:

• Cheesy Thyme Baked Acorn Squash from An Appealing Plan
• Creamy Baked Acorn Squash from Simply Gourmet
• Grilled Zucchini and Corn Succotash from Take a Bite Out of Boca
• Kabocha no Nimono (Simmered Acorn Squash) from A Mama, Baby and Shar Pei in the Kitchen
• Roasted Kabocha Squash from Peaceful Cooking
• Roasted Zucchini and Yellow Squash Galette from Rhubarb and Honey
• Spaghetti Squash Fritters from Nosh My Way
• Sweet and Savory Roasted Delicata Squash and Pear from Peanut Butter and Peppers
• Zucchini Succotash Cobbler with Cornbread Topping from The Wimpy Vegetarian

Sweets to Start or End the Day:

• Chocolate Zucchini Bundt Cake from That Skinny Chick Can Bake
• Chocolate Zucchini Coffeecake with Chocolate Crumb from Serena Bakes Simply From Scratch
• Chocolate Zucchini Pancakes from Brunch with Joy
• Granny’s Zucchini Bread from Pies and Plots
• Pumpkin Cheesecake French Toast Roll Ups with Pumpkin Spice Dipping Sauce from Chocolate Moosey
• Pumpkin Cookie Butter Cinnamon Buns with Cookie Butter Glaze from Grumpy's Honey Bunch
• Pumpkin Pie Layer Cheesecake Bars from Wallflour Girl
• Pumpkin Spice Latte Cupcakes from The Foodie Army Wife
• Vegan Pumpkin Spice Cookies from Killer Bunnies Inc.
• Zucchini Brownies from Eat, Drink and Be Tracy
• Zucchini Lemon Ginger Bread from Hezzi-D's Books and Cooks

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Chicken Strip Tease - 50 Shades of Chicken

This little cookbook, Fifty Shades of Chicken, being a parody and all should really be taken more seriously. If you are a fellow 'Chicken Queen' (or Chicken King), then I highly recommend it. Don't get your panties in a bunch and judge it just because it's full on the best innuendos that can be found in the kitchen! Take it in stride and giggle.....and then totally enjoy the food. I've made several, and they are all delicious.

Especially this one!

This dish is very easy to do and perfect for newbies. You just have to plan ahead a little as the chicken does need to marinate a bit.

But while it's doing it's thing, you can enjoy the intro (each recipe has a fun intro). Here's a tease of a snippet....(although if you didn't read 50 Shades of Grey, this might not be as funny to you).

""Your whole control-freak foodie thing, it was because of her, that woman Mrs. Child." My mood has darkened.
"Julia opened my eyes to many important things." he explains. "In fact, I'd still be eating frozen dinners if it weren't for her.""

FL Fowler did a great job...seriously cracks me up!!

Chicken Strip Tease (aka Chicken Breast Strips with Balsamic and Rosemary)
Printable Version

1 lb boneless, skinless chicken breasts
2 garlic cloves, finely chopped
1 tablespoon balsamic vinegar
1 tablespoon fresh rosemary, chopped
3/4 teaspoon salt
1/8 teaspoon crushed red pepper flakes
3 tablespoons olive oil (divided)

Note: I say olive oil rather than extra-virgin olive oil because....I learned from a woman I know, who lived in Italy for many years, that extra-virgin olive oil (although what we have here is not the same, nor as good, as what they have in Italy) is used as a finishing oil. When cooking, one should use light olive oil.

Instructions:
Pat the chicken dry and cut into strips about 1/2 inch thick.

In a medium sized bowl, whisk together the garlic, balsamic vinegar, rosemary, salt, red pepper flakes, and 2 tablespoons of olive oil. Add the chicken and turn to coat.

Cover mixture tightly and allow to marinate, in the fridge, for at least an hour. Over night would be best...or at least all day.

Remove the chicken from the marinade and gently pat dry.

In a large skillet, heat the remaining tablespoon of olive oil over medium-high heat. Toss in the chicken and sear on both sides, until golden brown.

Continue cooking, stirring occasionally until done, about 5 minutes or so.

At this point, I removed the chicken from the pan, covered to keep warm, and threw some vegetables into the pan with a bit more oil if needed: carrots, onions, asparagus, mushrooms...

And allowed them to take advantage of the drippings left behind. 

Other recommendations for serving are: wrapped in a tortilla with tomatoes and avocado, topped with some cheese. Or, toss into a salad, or even an omelette. Whatever you do with the chicken...you're bound to please whoever's receiving. 

Pesto Mac N Cheese with Italian Sausage

Who doesn't love pesto? (If you're one of them...just don't tell me and we'll remain friends). Every summer, I have mounds of fresh basil from my herb garden that beg to be made into pesto. If you need a recipe, here's mine: Garlic and Basil Pesto

I fill some jars for friends and myself, I then freeze some in ice cube trays (later place in freezer bags) and store it all in freezer, giving me a complete supply for the year.  Besides using it as the usual spread and enjoying it straight up with pasta...what are some ways you enjoy pesto?

I decided to spice up my mac n cheese the other night. This idea was born at the grocery store as I was literally pacing the meat department, trying to spot something that would spark some interest with my taste buds. Italian sausage caught my eye....and a delicious dish was thus born.

Pesto Mac N Cheese with Italian Sausage
Printable Version

8 oz cooked pasta (you want to use something with ridges or holes. I used Riccioli)
8 oz crumbled and cooked Italian sausage (I used hot Italian sausage)
2 TB butter
2 TB all-purpose flour
1 1/2 cups half and half or milk (a bit more if sauce is too thick)
1/2 cup garlic and basil pesto
Salt and pepper to taste
4 oz muenster cheese, shredded
4 oz mozzarella cheese, shredded
1/4 cup Parmesan cheese,shredded (or more if desired) for topping

Preheat the oven to 375' F. Spray a 1.5 quart oven safe dish with cooking spray. Pour the cooked pasta and the cooked sausage into the dish. Stir to combine and set aside.

In a sauce pan, melt the butter over a medium low heat. Whisk in the flour and continue whisking for a few minutes. Don't let the flour get too brown. Slowly whisk in the half and half (or milk if that's what you're using). Continue to whisk until the sauce thickens. Don't let this happen too quickly...you want to cook out the flour taste. Add the pesto, muenster and mozzarella cheeses and stir until melted. Season with salt and pepper to taste.

Pour the sauce over your pasta and sausage, stir just a bit to make sure it's everywhere. Top with Parmesan cheese

Bake for about 30 minutes or until bubbly and slightly browned on top. Let cool for a few minutes before serving. 

This dish can easily be doubled and is sure to please any pesto lover! It's satisfying, flavorful and is bound to ease that oohie-gooie cheese craving that strikes every now and then. 

While you're here....don't forget to enter for your chance to win 1 of 3 

$100 Gift Certificates 

that we're giving away. Check out my previous post for details: 

Homemade Coffee Liqueur for #HandcraftedHolidays 

BBQ Beef Mac 'N Cheese

This is one of those dishes that kinda sounded odd to me. Intriguing...but I wasn't sure what to expect. I mean...this would require me to mess with an old favorite. After all, there is that saying...if it ain't broke, don't fix it. And people can be picky about their Mac 'N Cheese.

I'm so glad I messed with it.

Why would I even be thinking about doing this, you ask? Well...it all started when I received a jar of Uncle Gary's Gourmet Candied Jalapeno BBQ Sauce that I order from Uncle Gary's Peppers and Pepper Jelly

The minute I got it, I had to do the spoon test. OMG...I was hooked instantly. This stuff is amazing! I'm really picky about BBQ sauce. Not that I'm an expert or anything...but I know what I like. It has the perfect sweet BBQ tang, hint of smoke and a little jalapeno after-burn. And the consistency is perfect! (I can't stand runny BBQ sauce.)

Of course I had it with dinner that night. In an amazing BBQ sammich....

that consisted of fork tender chunks of chuck steak, grilled mushrooms and onions with melted smoked Gouda, the Candied Jalapeno BBQ Sauce of course, all on a toasted bun.

I ate two of them.

And used lots and lots of napkins.

Back to my point....Why would I mess with an American classic like Mac 'N Cheese? Because I wanted to try the sauce in something out of the ordinary. I mean, I knew it would be great on the standard ribs or chicken. And now I know that it's amazing in Mac 'N Cheese!!

BBQ Beef Mac 'N Cheese
Printable Version

5 oz elbow macaroni, cooked according to package instructions, drained
1 cup cooked beef, shredded or cubed
3 TB butter
3 TB flour
1/2 cup heavy cream (or milk)
1/2 cup beef broth
1 cup Uncle Gary's Gourmet Candied Jalapeno BBQ Sauce (or your favorite)
1 cup shredded cheddar cheese (or to taste)
1 1/2 cups shredded pepper jack cheese (or to taste)
Salt and Pepper to taste
1 cup shredded smoked Gouda
1/2 cup cracker crumbs

Preheat the oven to 375' F. Spray an 8" round or square oven safe dish with cooking spray. 

Pour the cooked pasta into the dish. Toss in the cooked beef and set aside.

In a sauce pan, melt the butter over a medium low heat. Whisk in the flour and continue whisking for a few minutes. Don't let the flour get too brown. Slowly whisk in the heavy cream, beef broth and BBQ sauce. Continue to whisk until the sauce thickens. Don't let this happen too quickly...you want to cook out the flour taste. Season with salt and pepper to taste. 

Add the cheddar and pepper jack cheeses and stir until melted

Pour the sauce over the pasta beef mixture and stir until combined. 

Top with the smoked Gouda and cracker crumbs. Place the dish on a baking sheet...just in case it bubbles over. 

Bake for about 30 minutes or until bubbly and golden brown on top.  

Allow to cool for a few minutes than serve.

If you happen to have any leftover, by all means....heat it up and have it for breakfast

BTW...I'm out of Candied Jalapeno BBQ Sauce now. It lasted a whole 3 days. I guess that's what happens when you eat it every night for dinner.

I have more on order. And this time I'm buying more than just one jar.

Thank God!

P.S. Uncle Gary's Peppers and Pepper Jelly is having a sale this weekend (7/13/13 & 7/14/13) Just sayin...

Potage Parmentier - Leek and Potato Soup

Yesterday my daughter brought home a leek. A very large leek. My mind instantly went to an amazing Julia Child recipe: Potage Celestine. But what I needed tonight was simplicity at its finest (short of having it delivered). I had spent most of the day pulling weeds and prepping my little garden strip for planting. I'm exhausted to say the least.

After flipping through a couple cookbooks, I discovered that Potage Parmentier fit the bill. I mean...seriously. Soup doesn't get any more simple or easier than this.

And it's delicious. It's satisfying without being heavy. It has full flavor and a bit of richness without a dozen ingredients. Aaaaaaaand...it's a Julie Child recipe from Master the Art of French Cooking.

Can it get any better than that?

Did I mention that its vegetarian? And if you use vegetarian butter....it's vegan!

Side note: you may choose to drink a white wine with your soup. I had started the red a while ago....and kept with it. A nice Merlot. Which happened to sweeten up nicely with my dinner.

Potage Parmentier - Leek and Potato Soup
Printable Version

1 lb potato, peeled and dinced
1 lb leek, thinly sliced
2 quarts water
1 TB salt
Salt and Pepper to taste if needed
3 TB softened butter
3 TB minced chives

In a large pot, simmer the potato, leek, water and salt, partially covered for about an hour. Remove from heat. Puree with an immersion blender or blender..or a fork if you have to. Season with salt and pepper to taste (the salt may not be needed). Just before serving, stir in the butter a little at a time. Garnish with chives.

That's all she wrote.