Archive for January, 2011

Homemade Mac and Cheese

January 16, 2011

OMG this is good stuff.  I added chicken to make it at least a little healthy, becuase without it it’s one indulgent side dish!


1 lb pasta

4 cups cheese (I used a mix of what I had leftover from the holiday cheese trays: sharp white cheddar, regular cheddar, parmesan and gouda)

3 cups milk? I typed this in wrong – feel this out next time

1/2 cup butter

1 cup breadcrumbs

paprika for sprinkling

Directions: cook macaroni according to package directions and drain. While cooking, shred your cheese.  In a saucepan, melt butter and stir in enouch flour to make a roux.  Add milk in slowly, stirring constantly.  Stir in cheeses and cook over low heat until cheese is melted and the sauce is thickened.  Put macarni in a large casserole dish and pour sauce over macaroni, stir well (this is where I added 4 shredded chicken breasts to the mix, already cooked). 

Melt butter in a skillet over med heat and add the breadcrumbs to brown, add a little paprika to this as well.  Spread over the macaroni to cover and bake uncovered for 30 minutes in a 350 degree oven.


Elk Chops

January 16, 2011

This recipe was for bone in, but also works with no bone.  We stumbled upon these chops and then this recipe and it was delicious!


8 Elk Chops

1.25 cups orange marmalade (I substituted 1/2 sweet and sour and 1/2 orange duck sauce because I didn’t have any)

2 T butter

1 t salt

1 clove garlic

Sauce Directions: combine ingredients and simmer for 5 minutes or so.

Cooking Directions: Do a coating of S+P on each side of each chop and sear both sides. Set on a broil pan ready for a preheated 350 degree oven.  Broil the chops after you’ve brushed on the marinade until they’re 130 degrees internal temp – about medium.  DO NOT OVERCOOK.  Depending on the size of your chops the sear should get you close to 130 so the oven shouldn’t take long.

Quinoua with Onion and Balsamic Vinegar

January 16, 2011

Excellent side dish for anything on the bland side.


1 cup quinoa

1/2 yellow/sweet onion

2 cloves garlic

2 T butter


2 t Balsamic Vinegar

S+P to taste


Cook quinoa according to directions in chicken broth.

In a separate pan, sautee the onion with garlic, butter and EVOO until translucent, add S+P as desired. When quinoa is complete, add the sautéed ingredients and balsamic vinegar. Mix.


Baked Talapia

January 16, 2011

Looking forward to a round two recipe of tilapia sandwiches with specially flavored mayo 🙂

UPDATE: add mayo mixed with dijon and top with red peppers and lettuce and this is a killer sandwich (on ciabatta or any other bread).


3 tablespoons Mrs. Dash® Lemon Pepper Blend

4 (4 ounce) tilapia or catfish fillets

1/2 cup cornflake crumbs

Juice of half a lemon

Cooking spray


  1. Preheat oven to 350 degrees F. Spray cooking spray on 9 x 9 x 2 inch pan.
  2. Place fillets in pan. Evenly sprinkle tops of fish with 1 Tbsp. Mrs. Dash® Lemon Pepper Blend. Squeeze lemon juice over fish.
  3. Toss corn flake crumbs with remaining 2 Tbsp. of Mrs. Dash® Lemon Pepper Blend. Carefully top the fillets with the corn flake crumbs.
  4. Bake for 20 minutes or until the fish is fork tender.