Last night we had an excellent dinner at our friends’ house. He’s wanting to learn how to cook game meat, so we took over some elk steaks and cooked them how we usually do and then let him experiment how he thought they’d best be cooked. (We generally sear them with butter in a skillet, his girlfriend is lactose intolerant so he worked with olive oil) I’d never heard of lobster mushrooms, but roasted in the oil with the steaks, and chopped in a food processor with some olive oil…muah! Totally impressed.
Throw together some cauliflower with cooked bacon and the grease and top with cheese of your choice. Sharp flavors like asiago or Gruyere make it exceptional. Bake in your oven until the cauliflower is tender.
You can make these with any mac n cheese recipe. Just lay the bacon in the cup of a muffin tin and fill with al dente mac n cheese.
- 12 pieces of uncooked bacon
- 2 cups of shredded cheese
- 16 oz of macaroni noodles cooked an drained
- 1 c milk
- 4 T butter
- Shape bacon in a muffin tin and bake in the oven for 15 – 20 min
- Melt butter and add milk to saucepan.
- Whisk in salt an cheese until creamy.
- Add noodles back and stir into sauce.
- Add macaroni and cheese to bacon cups and bake for 10 min.
These are dangerous. They go down pretty easy, so we ate them all and paid the price the next day. Totally worth it, even though I thought I needed medical help.
1 package wonton wrappers or egg roll wraps
1 8 ounce package cream cheese, softened
3 jalapenos, seeds removed, chopped
1/2 cup shredded cheddar cheese
Vegetable oil for frying
1. Combine cream cheese, jalapenos and cheese in a bowl. Add a dollop of cheesy goodness in the center of each wrap and roll. (I made them burrito style) Wet the edges and press to seal.
2. Fry in hot oil until browned and crispy. Drain on paper towels and serve warm.
I expected these to be bitter and even plain bad, but they surprised me. They were kind of vegetal and tender. With dipping sauce, they could pass for zucchini or squash blossom. I didn’t have any milk, so I made up a Tempura batter (from a mix….gasp!).
you will need:
2-3 cups of dandelion flowers
1 egg, beaten
1 cup milk
1/4 cup all-purpose flower
1 cup cornmeal
1 teaspoon salt
1 teaspoon pepper
1 cup vegetable oil
1. Collect your dandelions from a nice clean pasture (not one where your dog or boyfriend pee). Soak them in water for 15 minutes to wash and remove any bugs. Drain on rack or in strainer.
3. Mix up your batter including all the ingredients save the oil and the flowers.
4. Put your oil in pan and heat. You want about an inch of oil.
5. When the oil is hot dip the flowers into the batter.
6. Cook until golden brown. Let drain on paper towels or racks. Serve with your favorite dipping sauce.
This recipe isn’t very good as it stands. Do it in the crock pot up until the point where you add the pasta. I highly recommend cooking the pasta separately and adding it to the chicken and sauce. It could use a garnish of sliced celery too.
- 1 to 1½ pound boneless skinless chicken
- 3 cups chicken broth
- ½ cup buffalo wing sauce (1/4 cup now, ¼ cup later)
- 1 tablespoon ranch dressing mix (dried packet kind)
- ½ teaspoon garlic powder
- ¼ teaspoon celery salt
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- 8 oz cream cheese
- 1 cup shredded sharp cheddar
- 1 tablespoon corn starch + 1 tablespoon water
- 16 oz linguine noodles
- Chopped cilantro for garnish (optional)
- Place chicken, broth, ¼ cup buffalo sauce, and seasonings in crock
- Top with cream cheese and shredded cheese
- Cover and cook on high for 4 hours or low for 8
- When chicken is fully cooked remove to separate bowl and shred with two forks
- Add remaining ¼ cup buffalo sauce to chicken and toss to coat
- Set aside chicken
- Whisk together corn starch and water and add to crock
- Use a whisk and stir until cheese and cream cheese is all combined and smooth
- Break noodles in half and place in crock
- Top with chicken and cover
- Turn crock on high for 30-60 minutes until noodles are fully cooked, stir 3-4 times during cooking
- If noodles are not done you can add extra broth or water ¼ cup at a time
- Garnish with cilantro if desired and serve immediately