Fontina Mac & Cheese Topped w/Chickpea Crumbs

Fontina Mac & Cheese Topped w/Chickpea Crumbs

This chickpea elbow pasta topped with chickpea crumbs is so good in this upgraded macaroni and cheese dish. This would make a great addition to your Thanksgiving menu! And, guest what? The leftovers were awesome all by their lonesome the next day!

Fontina Mac & Cheese Topped w/Chickpea Crumbs

Category: Casseroles, SIDES

Servings: 6 Servings

Fontina Mac & Cheese Topped w/Chickpea Crumbs

Ingredients

  • 1 box chickpea elbow macaroni (I used Eat Banza)
  • 4 TBS butter
  • 2 TBS flour
  • 1/2 cup pasta liquid
  • 3/4 cup milk
  • 1/4 cup sour cream
  • 1/2 cup hatch chile sauce or your favorite hot sauce
  • 3 cups cups grated white cheese (I used fontina, parmesan, asiago and mozzarella)
  • 1/2 cup chickpea crumbs (I used Watusee)

Instructions

  1. Cook pasta according to package directions. Reserve 1/2 cup of pasta liquid before draining.
  2. Heat butter and add flour. Mix until smooth and the flour is lightly browned.
  3. Whisk in pasta liquid, milk & sour cream.
  4. Add in hot sauce.
  5. Add in 1 1/2 cups of the cheese. Mix well.
  6. Return the cooked pasta to the pan & fold together well.
  7. Top with remaining cheese and chickpea crumbs.
http://michellesipsandsavors.com/chickpea-pasta-jalapeno-mac-cheese/

Myron’s Jalapeño Mac & Cheese

Myron’s Jalapeño Mac & Cheese

We’ve got a fabulous steak house here in San Antonio that serves the absolute best jalapeño Mac & Cheese. The recipe was published in the local paper, so I had to make it! Here is my take on what has become a family favorite.

Myron’s Jalapeño Mac & Cheese

Category: Casseroles, SIDES

Servings: 12 Servings

Myron’s Jalapeño Mac & Cheese

Ingredients

  • 1 lb pasta shells, prepared according to package directions (I used Banza Chickpea Pasta)
  • 1/2 cup chopped canned pickled jalapeño (reserve 1/4 cup of the juice)
  • 1 3/4 cups heavy cream
  • 3 cups shredded Velveeta cheese (I used half white & half yellow)
  • Fresh jalapeño and chives for garnish

Instructions

  1. Heat oven to 400 degrees. Grease a 9×13 baking dish.
  2. Purée the jalapeños
  3. In a small mixing bowl, combine the jalapeño juice and cream.
  4. Place the prepared pasta shells in a large bowl. Add the cheese, puréed jalapeño, and the jalapeño juice & cream. Toss to evenly mix.
  5. Pour into the prepared dish and cover tightly with foil.
  6. Bake for 25-30 minutes. If desired, uncover & broil for 3-4 minutes to brown the top.
  7. Garnish with slices of fresh jalapeño & chopped chives, if desired.

Notes

This recipe is adapted from the original published the San Antonio Express News, Taste section.

http://michellesipsandsavors.com/myrons-jalapeno-mac-cheese/

Hatch Chile & Chicken Casserole

Hatch Chile & Chicken Casserole

SIDES

My local grocery store, HEB, has a hatch chile event every year. I tried this rice dish and immediately knew my family would love it. I was not wrong! I have served it with smoked pork loin, brisket and steak – it was a terrific compliment, each time. I’m afraid this deliciousness is going to be a new, frequently asked for item. My son-in-law was like, “Where have you been hiding this one?!” Uh oh, I already have visions of making this over and over. And, don’t be mad – this is definitely not a low cal or healthy dish. It has all the bad stuff. I mean, good stuff. Yikes!

Hatch Chile & Chicken Casserole

Category: Casseroles, SIDES

Servings: 12 servings

Hatch Chile & Chicken Casserole

Ingredients

  • 4 - 6 Boneless chicken thighs, cooked & shredded
  • Prepare 1 cup of your favorite white rice, per package directions
  • Cut the niblets off of 2 ears of corn or use frozen corn
  • 1 poblano pepper, roasted and cut in thin slices
  • 2 cups Cookwell & Company Two Step Green Chile Stew Mix (It is sold @HEB in a 32 oz jar - I use it for various dishes & freeze individual portions for quick use. Can be ordered online.)
  • 1 (8 oz) Velveeta Cheese, cut in cubes
  • 1 TBS Adams Reserve Hatch Green Chile Ranch Rub

Instructions

  1. Grill, bake or poach the chicken thighs until done. Set aside to cool and then shred.
  2. Prepare the rice and set aside to cool.
  3. Cook the corn niblets in a sauce pan with butter until tender. Set aside.
  4. Heat the stew mix and add the velveeta cheese. Stir occasionally, until the cheese is melted. Add the ranch rub and combine well.
  5. Add the prepared rice, corn, poblano and shredded chicken to the chili and cheese mixture. Combine well.
  6. Placed the entire mixture into a greased dish. Heat at 350 degrees for 15 - 20 minutes, until slightly bubbly. Serve immediately.

Notes

Note: To roast the poblano pepper, simply wash and dry it, and then hold the pepper with tongs over the direct heat on a gas stove on by searing it in a nonstick pan on an electric stove. You want to blister all of the skin. It will look black. Once the skin is blistered, put the pepper in a baggie and seal it. The steam & moisture will aid in removing the skin. After about 30 minute to an hour, remove the pepper and peel it. remove the seeds and slice into small pieces.

Tip: If you live near an HEB, you can purchase their frozen Corn & Poblano Rice, and skip all that extra prep.

http://michellesipsandsavors.com/hatch-chili-chicken-casserole/

Thanksgiving Stuffing

Thanksgiving Stuffing

SIDES

This STUFFING is life. Of course, you can call it dressing, too. Whatever floats your boat! I got this recipe from a friend’s dad at least 35 years ago. The first time I tried it I was hooked. My kids would actually put a hit out on me if I stopped making this for turkey day. It’s that good. Shhhhh…the secret is the shredded chicken. Put this on your list for next year!

Thanksgiving Dressing

Category: Casseroles, SIDES

Servings: 12 Servings

Thanksgiving Dressing

Ingredients

  • Cook 1 chicken breast & 4 chicken thighs on the bone cooked with 1/2 large onion, 1 carrot, 1 celery stalk, 1 bay leaf and S & 0 to taste, until cooked thoroughly and tender
  • 2 cups @Pepperidgefarm Herbed Stuffing Mix
  • 8 cups dried bread cubes (I buy mine from the bakery @HEB)
  • 1/2 large chopped onion
  • 1 chopped bell peppers
  • 5 chopped celery stalks
  • 2 tsp poultry seasoning

Instructions

  1. Heat oven to 359 degrees
  2. Once chicken is cooked, set the chicken aside to cook. Strain broth and continue cooking to reduce about one quarter.
  3. Place stuffing mix and bread cubes in large bowl
  4. Sauté the chopped onion, bell pepper & celery in butter until just tender. Add to bow of bread cubes and mix thoroughly.
  5. Shred cooked chicken and add to bowl if stuffing mix.
  6. Add reduces broth until dressing is moist
  7. Bake for 30 minutes or until brown on top. Keep warm until ready to serve.
http://michellesipsandsavors.com/thanksgiving-stuffing/

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