Easy Homemade Mac 'n Cheese

Here in the South Macaroni and Cheese is considered a vegetable. Well not really vegetable but I've seen it listed with the vegetables in menus my whole life. It’s just one of those quirky things we do down here that confuses the rest of the country.

                                                                             

This recipe for Macaroni and Cheese is so good you’ll never buy that stuff in the box again. It's an easy recipe to make and only takes a few minutes to prepare. 

Another great thing about this version of Macaroni and Cheese is you probably have most if not all of the ingredients already. The elbow pasta can easily be exchanged for penne and the cheddar could be swapped for Colby Monterrey Jack. This gives you a budget friendly way to make this dish anytime.

Recipe

What You’ll Need

8 oz. of Elbow shaped pasta

¼ cup of all-purpose flour

2 cups of milk

2 cups of shredded Cheddar cheese

2 tablespoons of butter

Putting It All Together

Preheat oven to 350⁰

Prepare pasta according to package directions

In a bowl mix flour, milk, and butter whisking until well combined

Add half of the cheese to bowl and continue to whisk until cheese is mixed with other ingredients

Drain pasta and pour into a greased casserole dish

Pour mixture on top of pasta (you might have to give it a little stir to spread it out evenly)

Cover with remaining cheese

Bake at 350⁰ for 30 minutes 

Like this recipe? Follow me on Facebook for lots of recipes and ideas that your family will love. 

Happy Cooking Y’all!

Susanne

Looking for more great recipes?

Rotel Chicken Pasta

Fast and Easy Quesadillas

Let’s Pin together. Follow me on Pinterest. 

                            

Chicken and Mushroom Risotto

Risotto is one of those dishes that I can’t pass up when I see it on a restaurant menu. I love the creamy texture and rich flavor.

I know a lot of people think making risotto is complicated. I admit it can be but this version is not. It is actually really easy and ideal for a quick weeknight dinner. 

Risotto is a traditional Italian dish made with rice and broth. Depending on the flavor of your recipe you might use chicken, beef, or vegetable stock. For the majority of risotto recipes I tried you add the broth in slowly while stirring almost constantly for 30 to 45 minutes.

For this recipe you will cook the rice in chicken broth. This eliminates the constant stirring plus cooking the rice this way gives it extra flavor.

I jokingly call this recipe Risotto for Dummies (or Geniuses). The Hubby just calls it good. Either way I hope you’ll try the recipe and love it as much as we do.

Do you cook with Rice often? If yes what’s your favorite rice recipe? Let me know by commenting below.

What You’ll Need

1 lb. boneless skinless chicken breasts

2 cups of Instant White Rice (or Arborio or Carnaroli rice)*see note in directions

Chicken stock

1/2 cup diced onion

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom with Roasted Garlic Soup

1 can (4 ounces) sliced mushrooms

1 tablespoon butter

½ tablespoon garlic powder

1 cup Parmesan Cheese

Putting it all together

Prepare rice according to package directions (*prepare following package directions substituting water for chicken stock)

In a large skillet over medium high heat melt butter and brown chicken breast cooking about ten minutes on each side or until chicken is well browned

Remove chicken from skillet and shred

Return chicken to skillet stir in soup, mushrooms, onion and shredded chicken cover and cook until onions are transparent chicken is cooked through

Add rice and cheese to skillet and stir until well combined

Turn off heat and allow to stand for five minutes 

Like this recipe? Follow me on Facebook for lots of recipes and ideas that your family will love. 

Happy Cooking Y’all!

Susanne

Looking for more great recipes featuring rice? 

Chicken and Wild Rice Casserole 

Ritzy Chicken

Let’s Pin together. Follow me on Pinterest. 

Oven Roasted Sausage and Potatoes

Growing up I had an uncle that was a grill master. I’m not kidding. If it could be cooked on a grill he could do it and it was always delicious. One of my favorite things he grilled was always Kielbasa. I loved the smoky goodness of it. That fact has never changed. One thing that has changed over the years is the range of recipes that I’ve added to my arsenal that use smoked sausage as an ingredient.

Kielbasa is a versatile ingredient. I usually keep some on hand in my refrigerator or freezer. In a pinch it can be sliced and tossed in a skillet or on a grill pan for a fast fix. Serve with eggs and toast for a breakfast or a quick, easy dinner.

Another great thing about Kielbasa (or Polish Sausage or Smoked Sausage whatever you want to call it) is that it’s inexpensive. That’s a definite bonus if you’re watching your budget.

For this recipe you’re going to need one package of Kielbasa sausage and two to three potatoes. I use regular baking potatoes but if you have a bag of smaller potatoes then you might want to add one or two more the recipe.

When I make this recipe I always peel the potatoes. It’s a personal choice. My husband likes the flavor and texture of  potato skins. As I general rule I like my potatoes peeled but I make few exceptions like loaded potato skins or natural cut fries. For this recipe the choice is totally up to you. I think it will turn out fine either way. Just be sure to wash the potatoes really well if you’re not peeling them.

You probably noticed in this picture I covered my casserole dish in two layers of foil. I recommend you do the same. You'll have to stir this as it's cooking. So just in case you tear the foil the second layer will keep you from having a mess.  Trust me you’ll thank me when you’re doing the dishes.

Recipe (makes 4 servings*)

What You’ll Need

1 package of smoked sausage
1 large onion
3-4 large potatoes (adjust accordingly) 

2 cups sharp cheddar cheese
olive oil
salt and pepper to taste
freshly ground black pepper
½ tsp. paprika
½ tsp. thyme
½ cupped shredded sharp cheddar

Putting it all together

Preheat the oven to 400⁰.

Line a 9x13 casserole dish with foil drizzle with a bit of oil. Coat pan and set aside.

Put the sausage rounds, onions and potatoes into a large bowl. Drizzle with two tablespoons of olive oil. Toss by hand or stir with spoon until well coated.

 Season with 1/2 teaspoon paprika and  1/2 teaspoon dried thyme and a cup of sharp cheddar cheese. Again toss or stir until well coated.

Pour mixture into prepared 9x13 casserole dish 

Place into the heated oven and roast for 45 minutes to an hour stirring every 15 to 20 minutes until potatoes are tender and golden brown. Once the potatoes are cooked add another handful of cheese to the top and put in the oven until cheese is melted.

Like this recipe? Follow me on Facebook for lots of recipes and ideas that your family will love. 

Happy Cooking Y’all!

Susanne

                 

Baked Penne Pasta

It's a story we've all heard before -- girl loves pasta, girl loves cheese, girl finds recipe that combines her two greatest loves.  Okay... okay so maybe my greatest loves aren't really pasta and cheese, BUT they are pretty high on my list. 

 

I saw this pasta dish on All Recipes I made a few changes to the original (my mom says that's called making it your own) to make it easier to prepare. Of course I added more cheese. This recipe got my Hubby's stamp of approval. I guess that makes this new entree a keeper. 

Recipe

What You’ll Need:

1 pound ground beef

Extra Virgin Olive Oil
1 cup chopped bell pepper
1 cup chopped yellow or white onion
1 jar of marinara sauce (I used Paul Newman’s Own)
1 tablespoon garlic powder
1 tablespoon oregano
1 box of penne pasta
1 cup Italian Blend Cheese (can substitute mozzarella or provolone)
1 cup cheddar or Colby Monetary Jack
Salt and Pepper

Putting It All together:

Prepare pasta according to directions

Sauce:
In a medium sauce pan combine ingredients over medium heat
Combine one jar of marinara sauce (brand of your choice) with 
1 tablespoon garlic powder
1 tablespoon oregano 
Salt and Pepper to taste
Stir well and cover; stir occasionally while cooking

Beef:  

Coat the bottom of a large skillet with the Olive Oil and then heat up over medium high heat
Once oil is warm add in bell pepper and onions allow to cook until onion begin to change to clear
Add beef and brown until done

 In a 9x13 casserole dish layer pasta (drained but not rinsed) and half of the beef, and 1 cup of Italian Blend Cheese.

In a 9x13 casserole dish layer pasta (drained but not rinsed) and half of the beef, and 1 cup of Italian Blend Cheese.

Next pour on the sauce. Then add the next layer of ground beef.

                           

                      Next pour on the sauce. Then add the next layer of ground beef.

Then add the next layer of ground beef.

Then cover the entire thing in MORE cheese -- time Colby and Monetary Jack Cheese.

I serve this pasta dish with a fresh green salad, and crispy bread. I like to put a little dish of Olive Oil and Balsamic Vinegar on the table for dipping. Besides being delicious, this dish was really easy to make and filling, a great week night meal. 

Happy Cooking Y'all! 

Susanne

Spicy Sloppy Joes

 This twist on traditional Sloppy Joes gives them a little kick without taking the flavor too far from the original.

Sloppy Joes have been a favorite food of mine since I was a little girl. My mom used to make them when I was a kid. I always love the combination of the bread and tangy tomatoes. Of course it didn’t hurt that they were messy and fun to eat.

In order to kick these Sloppy Joes up a notch I’m adding some heat from the spice cabinet. This recipe features both chili powder and red pepper flakes. See I told you SPICY.

If the chili powder and red pepper flakes don’t bring enough heat for you then you can add hot sauce. It’s all a matter of taste.

Recipe 

What You’ll Need (makes 4 sandwiches)

1 pound ground beef

2 tablespoons of butter

1 large bell pepper

1 small onion or ½ of a large onion

2 cloves of garlic (or 1 teaspoon of garlic powder)

1 tablespoon of brown sugar

1 teaspoon chili powder (you can use less for a milder taste)

1 teaspoon dry mustard

½ teaspoon red pepper flakes (again you can use less)

2 cups ketchup

2-3 tablespoons Worcestershire Sauce (or to taste)

A splash of Tabasco or Hot Sauce (optional)

Buns

Putting it all Together

Dice the onion, bell pepper, and garlic cloves then set aside.

In a small bowl mix together dry spices and brown sugar then set aside.

In a large pot or skillet melt butter over medium high heat. 

Brown beef adding diced vegetables halfway through. Add salt and pepper to your taste to skillet. Continue cooking until meat is browned and vegetables are tender.
Drain off fat.

Next add in the ketchup, spice and sugar mixture, and Worcestershire sauce. Simmer two minutes.
Add a cup of water. Stir until well combined and then simmer for 15 minutes stirring occasionally.

Serve on toasted bread or buns of your choice. 

Happy Cooking Y'all!

Susanne

12 Rice Dishes for Dinner Tonight

Around here rice is a constant staple in my pantry. I keep it stocked for several reasons. There are the obvious ones: its’ cheap, it’s filling, and it’s easy to prepare. But those aren't the only reasons I keep it on hand.  Rice is one of the most flexible foods you can buy. Its versatility is almost endless. I use it as an entrée, in casseroles, as a side dish, and even in soup. Plus you can prepare it to go with Mexican food, Chinese dishes, Indian dishes. Check out these recipes for ideas for lots of delicious recipes for putting rice on your dinner table. 

l

Apple Fried Rice

from The Kitchen is my Playground

h

Spicy Rice Casserole Recipe

from Living On A Dime

h

Chicken and Wild Rice Casserole

from New South Charm

Italian Chicken Fried Rice Recipe

from Blommi 

Chicken and Wild Rice Soup

from Rate the Plate Utah 

Weeknight Burrito Bar

from See Mom Click

Red Beans and Rice

from Thrifty Jinxy

Cheesy Fiesta Chicken One Pot Meals

from A Mom's Take

Ritzy Chicken

from New South Charm

Jambalaya
from Love Bakes Good Cakes

Broccoli and Rice Casserole
from Newton Custom Interiors

Latin Veracruz Salmon Rice Skillet
from What's Cooking Love?

Happy Cookin’ Y’all!

Susanne

Tex Mex Casserole

The weather here is warmer this week than last. Last week it was in the twenties and thirties; today it was sixty degrees. This is January it should be snowing, right? Not that I’m hoping for snow. It’s just that’s the weather I expect in January.

Maybe it’s the crazy winter weather. Maybe it’s that I've been sick with the flu and then bronchitis. Or maybe it’s just how busy I've been recovering from all the things I didn't get done when I was sick. But today I was craving comfort food. One of my favorite comfort foods is Tex-Mex Casserole. This is delightfully easy throw together. It’s made with simple ingredients that combine together to create a smokey flavored ground beef dish with some spice.  

If you've been following New South Charm on Facebook then you know one of my big goals for 2015 is to simply cook and eat at home more. That single goal has the opportunity to reflect on our lives in several positive ways including better eating habits and saving money. 

Now let’s get down to the recipe for this simple casserole. 

Recipe

What You’ll Need

1 pound ground round

1 small green bell pepper (diced)

1 small yellow onion (diced)

½ a small red onion (diced) (optional)

1 (10 oz.) can of chilies and tomatoes (Rotel)

1 (10.75 oz.) can cream of mushroom soup

1 (10.75 oz.) can cream of chicken soup

8 oz. Cheeze Whiz

4 oz. green chilies

1 tbs. Extra Virgin Olive Oil

1 tsp. butter

1 tsp. worcestershire

1 tsp. garlic powder or three cloves minced

1 packet taco seasoning

1 bag tortilla chips

salt and pepper to taste

Putting It All Together

In a large skillet warm olive oil and butter.

Add in onions and peppers and cook until tender

When vegetables are cooked through brown beef stir in taco seasoning (this is where I add salt and pepper) until combined

In a medium sauce pan over medium low add together cream of chicken and cream of mushroom soup stir until combined

Add in can of rotel style tomatoes, chilies, Worcestershire sauce and Cheeze Whiz to sauce pan allow to heat through stirring occasionally once warm remove from heat

Prepare a 9x13 inch casserole dish spaying it with nonstick cooking spray (tip: line it with aluminum foil for easy cleanup)

Line bottom of tray with crushed chips

Layer on ground beef and half the cheese sauce

Sprinkle on layer of shredded cheese

Repeat process

Top with a few crushed chips and cheese on the top

Bake 25 to 30 minutes at 350⁰

Garnish with sour cream, jalapenos, or salsa

 Happy Cooking Y’all!

Susanne

Most Popular Recipes of 2014

The end of 2014 is quickly approaching. I’m glad to say it’s been a good year. We experienced more good times than bad times and more laughter than tears. Looking back on the year that’s passed is common this time of year. Part of my year has been starting and working on this blog. It's been so much fun sharing and creating my favorite recipes and crafts with y'all. The five recipes in this collection were the most popular on the blog and Pinterest. They are all favorites here at our house too. 

Rotel Chicken Pasta

Creamy Chicken Farfalle

Fast and Easy Quesadillas

Ritzy Chicken

Taco Casserole

I'm excited for the new year and I can't wait to see what God will bring to our lives. I hope you have a great 2015 too!

Happy New Year Y’all!

Susanne