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