Mac and Cheddar Cheese with Chicken and Broccoli

Ingredients

• 2 tablespoons extra-virgin olive oil, 2 turns of the pan
• 1 pound chicken breast tenders, chopped
• Salt and pepper
• 1 small onion, chopped
• 1 pound macaroni elbows or cavatapi corkscrew shaped pasta twists
• 2 1/2 cups raw broccoli florets, available packaged in produce department
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 1/2 teaspoon cayenne pepper
• 1 teaspoon paprika
• 3 cups whole milk
• 1 cup chicken stock
• 3 cups yellow sharp Cheddar
• 1 tablespoon prepared Dijon mustard

Directions

Place a pot of water on to boil for macaroni.

Heat a medium pan over medium to medium high heat. Add extra-virgin olive oil and chicken and season with salt and pepper. Saute a couple of minutes then add onion and cook another 5 to 7 minutes until onions are tender and chicken is cooked through. Turn off heat and reserve.

To boiling pasta water, add pasta and salt to season the cooking water. Cook 5 minutes, then add broccoli and cook 3 minutes more or until pasta is cooked to al dente and florets are just tender.

While pasta cooks, heat a medium sauce pot over medium heat. Add butter and melt, then add flour, cayenne and paprika and whisk together over heat until roux bubbles then cook a minute more.Whisk in milk and stock and raise heat a little to bring sauce to a quick boil. Simmer sauce to thicken about 5 minutes.

Drain macaroni or pasta and broccoli florets. Add back to pot and add chicken to the pasta and broccoli.

Add cheese to milk sauce and stir to melt it in, about a minute or so. Stir in mustard and season sauce with salt and pepper. Pour sauce over chicken and broccoli and cooked pasta and stir to combine. Adjust seasonings, transfer to a large serving platter and serve.

Garlic Roast Chicken with Rosemary and Lemon

Ingredients

• 2 1/2 pounds boneless, skinless chicken breasts, cut into large chunks
• 6 cloves garlic, crushed
• 3 tablespoons fresh rosemary leaves stripped from stems
• 3 tablespoons extra-virgin olive oil, eyeball it
• 1 lemon, zested and juiced
• 1 tablespoon grill seasoning blend (recommended: Montreal Seasoning) or, coarse salt and black pepper
• 1/2 cup dry white wine or chicken broth

Directions

Preheat oven to 450 degrees F.

Arrange chicken in a baking dish, 9 by 13-inch. Add garlic, rosemary, extra-virgin olive oil, lemon zest and grill seasoning or salt and pepper to the dish. Toss and coat the chicken with all ingredients, then place in oven. Roast 20 minutes. Add wine and lemon juice to the dish and combine with pan juices. Return to oven and turn oven off. Let stand 5 minutes longer then remove chicken from the oven. Place baking dish on trivet and serve, spooning pan juices over the chicken pieces.

Mama's Meatballs

This is an old time favorite recipe!!!!

Mama's Meatballs

Ingredients for Meatballs:
1 pound hamburger
1/3 cup onion, finely chopped
1 egg
1/2 cup breadcrumbs
1/4 cup milk
1 tsp salt
4 tsp Worcestershire sauce

Ingredients for Sauce:
1/2 cup of kechup
1/2 cup onion, finely chopped
1/3 cup granulated sugar
1/3 cup white vinegar
2 tbsp Worcestershire sauce
1/8 tsp pepper

Preparation:
Preheat oven to 350 degrees. Mix all the ingredients for the meatballs together. Shape mixture into 1-inch balls. Bake on a cookie sheet for 30 min until done. Mix all the ingredients for the sauce together. Place meatballs in a crock-pot. Pour the sauce over the meatballs. Cook for 2 to 3 hours at 155 degrees until meatballs are cooked through.