Epcot Food and Wine Fest Pepper Bacon Macaroni and Cheese

Never been to Epcot's Food and Wine Festival?  You simply must.  This was one of our favorites on our last visit there.

Do yourself a favor and grate your own cheese and not buy it shredded in a bag already.  Cheese melts together better this way!

Another good tip--I made this a day ahead of time and heated it the next day.  I don't recommend that--the cheese and oil separated it too much.  Make it before you want to enjoy it.

Cooking for a crowd?  See the notes below the main recipe!

Pepper Bacon Macaroni and Cheese
1 lb macaroni, cooked according to package
8 slices of pepper bacon, cooked crisp and chopped small.  Reserve 2 T. of grease
1/2 c. diced white onion
1/2 c. diced green pepper
1/2 c. diced red pepper
3 small to medium jalepeno peppers, seeded and diced.  Take as much rib out as you need to to make it the heat you like.

Heat bacon grease in a medium skillet over medium heat.  Add onion, green pepper, red pepper, and jalepeno.  Saute for 3-5 minutes until veggies are warm but still a bit crisp.   Set aside.

Cheese sauce
2 c. heavy cream
1 lb (4 c.) shredded Cheddar cheese
1/4 lb (1 c.) shredded Monterey Jack cheese
1/4 lb sliced american cheese
2 oz (1/2 c.) Shredded Gruyere cheese

Topping
1/2 c. panko bread crumbs
2 slices pepper bacon, cooked crisp and chopped small
3 green onions, sliced
Coarse salt, freshly ground black pepper to taste

Heat cream in large saucepan over medium heat.  When it begins to simmer, slowly add the cheese, mixing well to melt.

Combine the pasta, bacon, veggies and cheese sauce in a large bowl.

Pour into a 9x13 baking dish and top with breadcrumbs.  Bake  in a preheated 350 degree oven for 15 minutes or until breadcrumbs are golden brown.

Remove from oven and sprinkle with green onions and bacon.  Season with salt and pepper.  Serve hot

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I made a double batch for the Saturday after Thanksgiving with the below modifications.  It could easily serve 15 generous main-meal servings.  Bake it in a large lasagna size baking dish.
Increase the following ingredients:

• 2 lbs of macaroni
• 1 lb bacon + 6 strips for garnish
• 3/4 c. onion
• 3/4 c. green pepper
• 3/4 c. red pepper
• 4-6 small to medium jalapenos

Cheese Sauce
4 c. heavy cream
1 lb. cheddar cheese
3/4 lb. monterey jack or soft white mild cheese, like brick
4 oz. shredded guyerer
1 lb. american cheese

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c = cup
oz = ounce
lb = pound

Red Wine Marinade Tenderloin Filets with Horseradish Cream Sauce

We made this for tenderloin filets on Christmas Eve and again on Christmas day becaise they were mmmmm, so good.  It was from a site called seriouseats.com.

Red Wine Marinade

6 lbs of tenderloin filets
1/2 c. red wine
1 T. fresh lemon juice
1 1/2 T. olive oil
1 T. minced garlic
1 t. dried oregano
1/2 t. dried thyme
2 t. fresh dill
1/2 t. Kosher salt
1/2 t. pepper

Place tenderloin in a big baggie.  Add all other ingredients.  Seal bag and coat beef.  Refrigerate 4-6 hours.

Heat 1 1/2 T. oil in large pan and sear meat until well browned on both sides.  Finish meat by grilling.


Horseradish Cream Sauce
1 1/2 c. sour cream
2 t. prepared horseradish
2 T. minced fresh flat leaf parsley
2 t. minced fresh mint leaves
1/2 T. lemon juice
salt and pepper to taste

Mix all together.

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c = cup
T = Tablespoon
t = teaspoon
lbs = pounds

Crockpot Parmesan Mashed Potatoes

Thanks to Kari for this awesome, easy, and slightly healthier recipe for my major downfall-mashed potatoes.  She got it from a site called pumpkinnspice.com.  Another thing I like about this recipe is that peeling the potatoes is optional!

Crockpot Parmesan Mashed Potatoes

3 lbs red potatoes, washed and cut into chunks
1/2 c. water
1/2 c. chicken broth
3 T. butter
2 c. plain Greek yogurt
1 1/2 T. minced garlic
1 t. salt
1/2 t. pepper
1 c. shredded (not grated) Parmesan cheese
2-3 T. milk, if needed

Put potatoes to slow cooker.  Add water and broth and cover.  Cook on high 3-4 hours or on low 5-6 hours until potatoes are tender.

When potatoes are done, drain the liquid.

Add butter, yogurt, garlic, salt, pepper and cheese.

With a potato masher or hand mixer, mix until potatoes are at your desired consistancy.  Add milk or more yogurt if you think you need to.

Serve immediately.   (We had these warmed up as leftovers a couple of days later and they were perfectly fine!)


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c = cup
T = tablespoon
t = teaspoon
lbs = pounds

Rub for Smoked Fish

We have done this rub on both salmon and trout before throwing in a smoker.  Quite tasty!  It is enough for two really large fillets.  Here is the trout below.

Rub for Smoked Fish

1/4 t. pepper
1/2 t. salt
1 1/2 t. onion powder
1 1/2 t. garlic powder
1/3 c. brown sugar
1/2 t. red pepper flakes
1/2 t. lemon pepper seasoning

Mix all together and cover fillet right before it goes in the smoker otherwise it will start to break down and turn into a marinade.

Smoke fish according to your smoker instructions.

Portillo's look-alike Chopped Salad

Portillo's is an institution in Chicago.  You can't go wrong with a good old chicago dog but their chopped salad can really draw me in.  Here is a version that is pretty close!  This makes A LOT and keeps pretty well for a couple of days.  The ingredient amounts and what you want to toss in there can really be up to you.  Here s what I did this time around

Portillo's look-alike Chopped Salad

3 medium bunches of Romaine, chopped small
3/4 of a medium head of lettuce, chopped small
1/2 of a small head of red cabbage, chopped small
1 c. uncooked ditalini pasta, cooked according to package
2 tomatoes, diced
4-5 green onions, chopped small
10 strips bacon, chopped small
4-6 oz. crumbled gorgonzola
1 c. peas

I have also added chopped egg, chicken, and mushrooms in the past.

Portillo's serves the salad with a house dressing.  Here are a couple recipes that are close.

Sweet Italian Dressing
1/2 c. red wine vinegar
2 T. honey
1 t. dried italian seasoning
2 cloves chopped garlic
1/2 c. olive oil
salt/pepper

Another option:
1/4 c. balsamic vinegar
1/2 c. olive oil
2 cloves chopped garlic
1 t. sugar
1/4 t. oregano
1/4 t. salt
1/4 t. pepper

Cheese Stuffed Buns

Here is another goody I found on facebook (Tip Hero--as Garlic Herb Cheese Bombs).  These were a big hit and are really easy.

Cheese Stuffed Buns

12 balls of frozen bun dough (like Rhodes).  Take out a many as you want to make
Fresh Mozzarella balls or pearls or a cube of mozzarella cheese

2 T. melted butter
1 T. fresh chopped parsley
1/4 t. salt
1/2 t. minced fresh or jarred garlic

Spray a sheet pan with oil.  Put the buns on the pan a couple of inches apart.  Cover loosely with plastic wrap that is also sprayed so it doesn't doesn't stick to the buns.

When the buns are thawed enough, wrap a cheese ball/cube with a bun dough.  Return to the sheet pan and let them rise until about doubled from original size.

Melt butter and add parsley, salt, and garlic.  Brush the tops of the buns.

Bake at 350 degrees for 15 minutes or so until the buns are golden.

Applesauce

Been doing some apple picking and need to use some apples?  Our neighbor Jody makes an awesome apple sauce and I asked her for the recipe.  Turns out there really isn't one!  This is super healthy and oh-so-delicious.  I just went to a local grocery store that sells bruised and older apples by the box for the low, low price of $2.39.  The box had about 25-28 apples or so.  All different kinds, jonagold, golden delicious, gala, granny smith.   This batch made about 3 quarts.  One went in the fridge for immediate eating and the other two went into the freezer for another time.

Jody uses a food mill after the apples are cooked.  I didn't have good luck with the hand me down food mill I just acquired.  The first couple of turns produced mostly juice and wasn't the consistency I was looking for.  So, I used a potato masher and an immersion blender.  Definitely my preferred method!

Applesauce

Peel the apples, core them and cut them into chunks.

Put the apples in a pot with enough water so they don't burn on the bottom.  Maybe 1/2 - 1 cup or so.  Don't use too much or it will be too runny.  The apples will produce some liquid on their own.

Simmer the apples until they are soft.

Remove from heat and mash the apples.  Finish it off by blending with the immersion blender until you have the desired consistency.

Add some cinnamon if you are looking for a bit of extra flavor.

West African Tsire Rub

Like a little heat and DON'T have a peanut allergy?  You are going to love this.  We usually put it on chicken, but it would probably be good on pork.  I want to try it on a thick whitefish, too, like mahi mahi.  I bet that would be tasty!  I usually make a double batch of this and keep any leftovers in a jar in the fridge for another day.  It is just that good.  A single batch makes enough for about 4 chicken breasts.

West African Tsire Rub

8 whole cloves
1 t. coriander seeds
1 t. cumin seeds
1/2 c. dry roasted peanuts
1/2 t. ground cinnamon
1 t. red pepper flakes
1/2 t. ground ginger
1/2 t. salt
1/4 t. ground all spice
1/4 t. ground red pepper (cayanne pepper)
1/4 t. ground nutmeg

Toast cloves, coriander seeds, and cumin seeds in a small skillet over medium heat until fragrant, shaking pan constantly, about 3 minutes.  Remove from pan immediately and cool.

Grind peanuts in food processor until finely ground.  Put in a small bowl.

Put all of the spices in a coffee grinder.  Grind to a course powder.

Add to the peanuts and mix.

Place mixture in a shallow dish.

Coat chicken (or whatever) with mixture.  For chicken, bake at 350 degrees for 30-40 minutes.

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t = teaspoon
c = cup

Spaghetti Squash 'Lasagna'

I tried spaghetti squash a couple of years ago as a pasta substitute and wasn't thrilled with it.  We had spaghetti squash as the veggie of the day at a restaurant recently which inspired me to give it another try.   I created this recipe by combining stuff found on line and using parts of my Stuffed Shells recipe.  It turned out great and I will definitely be making this again.

Spaghetti Squash 'Lasagna'

1 good sized spaghetti squash

Sauce
1 1/4 c. marinara sauce
1/2 c. ground beef, crumbled and cooked
1/4 c. shredded mozzarella
1/4 c. shredded parmesan

Cheese Layer
1/2 c. ricotta
1/8 t. pepper
1/4 t. salt
1/2 t. basil
1/2 t. oregano
1/3 c. shredded parmesan

3/4 c. shredded mozzarella italian cheese mix for topping

Cut squash in half and scoop out the seeds and guts.  Brush insides with olive oil and sprinkle with salt and pepper.  Bake halves flesh side down in a 400 degree oven for 20-25 minutes or until soft.  (I like it a bit crunchier so go for more like 20 minutes.  Otherwise it gets too mushy.)

Let the squash cool a bit and scrape out the squash in spaghetti strings.

Heat all of the sauce ingredients in a pan.  Add the spaghetti squash.  Put the mix in an 8x8 pan.

Combine the cheese layer ingredients.  Spread the cheese layer over the squash/sauce layer.

Top with the 3/4 c. shredded mozzarella or italian mix cheese.

Bake at 350 degrees for 15 minutes.  Broil for 3-5 minutes to brown the top a bit.

Hot Chocolate Mix

Thanks to my friend Beth, I now have a super great make-yourself hot chocolate mix recipe!  No more Swiss Miss here.   Elly, I will think of you every time I have a cup.  My daughter is a big fan of hot chocolate and I just made a batch of this for her to have at college for those chilly days.  I suspect she will be asking me to mail more very soon.

Feeling adventurous?  Try subbing a dark chocolate hot chocolate mix for the Nesquik or use a flavored creamer to make a mix all your own.

(Dark chocolate and peppermint flavored creamer?  Hello, Christmas!)


Hot Chocolate Mix
25-26 oz. box of non-fat dry milk
1 lb. powdered sugar
6 oz. non-dairy creamer
18-19 oz. container of Nesquik

Mix together and store in an air tight container.

Stir 1/4 cup mix to 1 cup of hot water.

Top with marshmallows or whipped cream if you feel fancy.

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oz = ounce
lb = pound

Stuffed Shells

How can you go wrong with pasta, sauce and a whole-lotta-cheese?

Stuffed Shells

12 oz. box of jumbo shells, prepared according to box
2 beaten eggs
32 oz. ricotta cheese ( I use part-skim)
8 oz. parmesan cheese
1 lb. shredded mozzarella
1  T. dried parsley
2 t. salt
1 t. pepper
28 oz. pasta sauce ( like marinara, roasted garlic/herb, or make your own!  I usually use a bit more sauce than the recipe calls for.)

Mix eggs, ricotta, 1/2 of mozz cheese, 1/2 of parm cheese, parsley, salt and pepper.

Stuff each shell with a couple of table spoons of cheese mix.

Put shells in a 9x13 pan.

Mix sauce, the rest of the mozz cheese and parm cheese.  Spoon and spread over the shells.

Bake at 350 degrees for 45-60 minutes.

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oz = ounces
lb = pound
T = tablespoon
t = teaspoon

Ranch Dressing Mix

Tired of buying envelopes of Ranch Dressing mix?  Try this!

Ranch Dressing Mix

2 T. dried parsley
1 t. dried dill
1 t. garlic powder
1 t. onion powder
1/2 t. dried basil
1/2 t. pepper

Mix and store.

To make into a dressing, whisk 1/3 c mayo with 1/4 c. milk (more or less), and 1 T. of dressing mix.
Season with salt to taste.

Or use it in place of the dry envelopes you buy now!

Pizza Pull-Apart Bread

I saw this recipe a few places--it is great for super bowls or parties!

Pizza Pull-Apart Bread

2 14oz. cans of Pillsbury pizza dough or Grand biscuits.
2 c. shredded mozzarella cheese
1/2 T basil leaves
1/2 t. dried oregano
1/2 t. minced garlic
1/3 c. olive oil
8 oz. pepperoni, either mini's or regular ones, quartered
1 c. parm cheese

Preheat oven to 350 degrees.  Spray bundt pan well.

Cut pizza dough or biscuits into quarters.

Add all the ingredients in a bowl and toss so that oil is spread evenly on each piece of dough.

Bake in oven for 30 minutes or until center is cooked.

Remove from oven and let rest for 5 minutes.

Flip on a plate and serve with marinara or pizza sauce for dipping

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t = teaspoon
T = tablespoon
c = cup

Banana Egg Pancakes

I found this on facebook and I gave it a try even though it sounds really, really odd.  It's actually pretty good!

Banana Egg Pancakes

2 eggs
1 banana
sprinkle of cinnamon


Mix together with an emersion blender.  Prepare like you would like any other pancakes.

Parmesan Baked Pork Chops

Parmesan Baked Pork Chops

4 pork chops
1 T olive oil
1 c. parm cheese
1 c. italian bread crumbs
1 t. pepper
1 t. garlic powder

Combine cheese, bread crumbs, pepper and garlic powder.

Rub pork chops with oil and coat each in cheese mixture.  Press the mix over the pork chops to make sure they are well covered.

Line pan with foil and spray it.

Place pork chops on pan and bake 350 degrees for 40-45 minutes.

Salted Caramel Pretzel Bark

I made this recipe when our church was sending care packages to our college students before finals week.  They must have been popular--I received a request for the recipe.   Just sayin'.


Salted Caramel Pretzel Bark

8 oz. pretzels, I used mini twists and broke them up a bit.  Your choice, though.
1 c. butter
1 c. brown sugar, packed
2 c. semi sweet chocolate chips
Sea salt

Line a large cookie sheet with foil or parchment paper.

Spread pretzels on the foil/paper.

Boil the butter and brown sugar in a medium pan over medium heat, stirring occasionally to blend. Once you have a rolling boil, stop stirring and boil for about 3 minutes.

Pour the hot toffee mix over the pretzels.  Any gaps will fill in when it is in the oven.

Bake in a 375 degree oven for 5 minutes and remove from oven.

Sprinkle chocolate chips over the top of the pretzels/toffee.   Return to oven for a minute or two.

Remove from the oven and let the chips melt a bit more for a couple of minutes.

Spread the melted chocolate over the top.

Sprinkle a bit of sea salt on the melted chocolate if you desire.    Of course you do!

Stick in the fridge to set.  Break or cut into chunks and enjoy.

Chicken and Stuffing Bake

This recipe is a family favorite.  I got the recipe from my mom a long time ago.  It's comfort food, really.  It's probably the butter.....


Chicken and Stuffing Bake

2 sticks butter, melted
8 oz bag of Pepperidge Farm original stuffing (blue bag)
4 - 6 cooked chicken breasts, cut in chunks
1 -2 stalks celery, chopped
1/2  c. onion, chopped small
8 oz. sour cream
1 can cream of mushroom soup
1 small can of mushrooms

Combine butter and stuffing until thoroughly coated.

Combine sour cream, cream of mushroom soup, mushrooms, celery, and onion.

In a 9x13 pan,  put 1/2 of stuffing mix on the bottom.  Add the chicken.  Spread the soup and sour cream mix over the chicken.  Top with the other 1/2 of the stuffing mix.

Bake at 350 degrees for 30-45 minutes uncovered.

Granola

Looking for a granola where you control the ingredients?  Here you go.  I have been making this for years!

Plain version

Granola

5 c. quick oats
1 c. flour
1 c. wheat germ
1 c. dry milk
1 - 3 c. seeds, nuts or coconut (optional) or be decadent like my daughter and add chocolate chips
2/3 c. honey (highly recommend adding an extra tablespoon or so!)
2/3 c. oil

Chocolate Almond Coconut version

Combine honey and oil and warm it.

Combine oats, flour, wheat germ, dry milk, seeds/nuts (not coconut).

Add honey and oil to mixture and coat thoroughly.

Spread on 2 baking pans.  Bake 250-275 degrees for 40 minutes.  Stir every 15 minutes or so.  Add coconut at end.  Can also add raisins if you like.

Cool and store in an air tight container.

Chicken Enchiladas with Red Sauce

This recipe came from gimmesomeoven.com.  Thanks to Dawn for having us for it!

Red Enchilada Sauce
1/4 c. vegetable oil
1/4 c. flour
1/2 c. chili powder
1 t. garlic powder
1 t. salt
1/2 t. cumin
1/2 t. oregano
4 c. chicken or veggie stock

Heat oil in saucepan.  Add the flour and stir over medium-high heat for one minute.  Stir in the remaining seasonings.  Then gradually add the stock, whisking constantly to remove lumps.  Reduce heat and simmer 10-15 minutes until thick.


Enchiladas

1/4 c. vegetable oil
1 medium white onion, peeled and diced
2 lbs. chicken breast, cooked, diced or shredded
salt and pepper
4 oz. can diced green chiles
1 can black beans, rinsed and drained
8-12 flour tortillas
3 c. Mexican blend shredded cheese
Batch of red enchilada sauce

Optional: 1/2 c. chopped fresh cilantro

Preheat oven 350 degrees.

In large skillet, heat oil over medium high heat.  Add onion and saute for 3 minutes, stirring occasionally.  Add chicken and chiles and season with salt and pepper.  Saute until cooked through.  Remove from heat and set aside.

To assemble the enchiladas, lay out tortillas, layer with about 2 T. of sauce, beans in a line, spoonful of chicken mixture, and 1/3 c. or so of cheese.   Roll up tortilla and place in a greased 9x13 baking dish.  Repeat with the remaining ingredients.

Spread remaining sauce over the top of tortillas and sprinkle w remaining cheese.

Baked uncovered for 20 minutes.  Remove and garnish with chopped cilantro.

Stir Fry Shrimp Sauce

Looking for an easy sauce for stir fry veggies and shrimp?  Here you go.

Stir Fry Shrimp Sauce

1/4 c orange juice
2 T soy
2 T honey
1 T rice wine vinegar
1 T chile paste or siracha sauce
1/2 T cornstarch to thicken

Combine and add to stir fry at end of cooking.
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c = cup
T = tablespoon

Peanut Butter 'Lasagna' Dessert

Mmmmmm......Good.   Here is another one for the peanut butter lovers. Feel free to double the recipe and put in a 9x13 pan.  I did!


Peanut Butter Lasagna Dessert

1 package of Nutter Butter Cookies
tub of cool whip
1/2 bag of mini peanut butter cups, chopped up
1/2 c. peanut butter, melted in the micowave
1 box of vanilla instant pudding prepared according to package


In an 8x8 pan,

Line the bottom with a layer of cookies.
Top with a drizzle of the melted peanut butter
Spread half of the pudding as the next layer
Spread half of the cool whip as the next layer
Sprinkle with chopped peanut butter cups
REPEAT!
End with a drizzle of melted peanut butter over that last layer of chopped peanut butter cups

Egg, Sausage, Red Pepper Brunch

Looking for an easy brunch egg bake?  I made this one up for Easter.  It can be assembled the day before and then baked the next morning if you have a busy weekend.

Egg, Sausage, Red Pepper Brunch

1 30 oz bag of hash browns, thawed
1 lb. sage sausage crumbled and fried
1 1/2 c. shredded cheese
3/4 c. diced red pepper
2-3 green onions, diced
9 eggs
2 1/4 c. milk
1 t. garlic powder
1 t. basil
salt/pepper

Preheat oven to 350 degrees.  Grease 9 x 13 baking dish.
Saute red pepper and onions.
Place hashbrowns in baking dish
Layer sausage, then cheese, then peppers and green onions.

Mix eggs, milk, garlic powder, basil, salt and pepper.  Pour egg mix over layers.

Bake 45 - 60 minutes or until eggs cooked through.

Chicken Pot Pie

Deciding whether or not to post this has been a struggle.  It's kind of my 'secret recipe'.  But here goes nothin'.   You can make this ahead of time by assembling the pot pie, putting plastic wrap over it and putting it in the fridge.   When you are ready to bake it, then brush it with the egg and stick in the oven.   Baking will take longer since it is cold when you put it in the oven.  Cover the edges with foil if they start to get too brown.

Looking to use up some leftover steak?  Substitute thinly sliced or small cubes of beef and beef bouillon  instead of chicken!  I can't decide which is better.

Chicken Pot Pie

2 pie crust dough (like Pillsbury)
1/4 c. butter
1/3 c. flour
1 T minced onion
1/4 t. pepper
1 1/3 c. water
2/3 c. milk
3 chicken bullion cubes or a bit more than 2 T. granulated
2 c. cooked cubed or shredded chicken
10 oz. mixed veggies

Heat oven to 425 degrees.  Line pie pan with 1 crust.

Melt butter, stir in flour, pepper, onion until blended.  Add water, milk, and bullion all at once.  Cook until thickened stirring constantly until cubes are dissolved.

Add veggies and stir until thawed.  Add chicken.  Cook until hot.

Pour in pie crust.  Add top crust and seal. Cut slits to vent.

Brush with beaten egg.

Bake at 425 degrees for 20-25 minutes.   Let rest 15 minutes before cutting.

Beer-Brined Grilled Pork Chops

Beer-Brined Grilled Pork Chops

12 oz bottle dark beer
1/4 c. packed dark brown sugar
1 T. salt
1 T. chili powder
2-3 cloves minced garlic
3 c. ice water
4 1 inch pork chops

Whisk beer, sugar, salt, chili powder, and minced garlic in a bowl until salt is disolved.  Add the water and stir until the ice is melted.  Add the pork chops to the bowl and place a plate on top to keep the pork chops submerged in the brine.  Refrigerate 3-4 hours.

Pat the pork chops dry with paper towels before grilling.