Posted 1 week ago
Posted 2 weeks ago
prettygirlfood:

Smokey Gouda Mac and Cheese
WHAT YOU WILL NEED
2 rounded cups macaroni, cooked in well salted water until just al dente, and drained
2 Tbsp of unsalted butter
2 Tbsp all purpose flour
2 cups whole milk
salt and pepper to taste
2 cups grated smoked Gouda cheese, plus more for topping
INSTRUCTIONS
Set oven to 350F
Melt the butter in a pan and add the flour. Whisk to combine, and cook for a minute or so, stirring constantly.
Add the milk and whisk to combine, continuing to heat until the milk comes to a simmer and is thickened.
Take the pan off the heat and stir in the cheese, stir until all of the cheese is incorporated and the sauce is smooth. Add salt and black pepper to taste.
Mix the macaroni with the sauce, and pour into a baking dish or individual dishes. Bake for about 30 minutes until bubbling throughout.
Sprinkle more cheese on top and put under the broiler until the cheese is browned.

prettygirlfood:

Smokey Gouda Mac and Cheese

WHAT YOU WILL NEED

  • 2 rounded cups macaroni, cooked in well salted water until just al dente, and drained
  • 2 Tbsp of unsalted butter
  • 2 Tbsp all purpose flour
  • 2 cups whole milk
  • salt and pepper to taste
  • 2 cups grated smoked Gouda cheese, plus more for topping

INSTRUCTIONS

  1. Set oven to 350F
  2. Melt the butter in a pan and add the flour. Whisk to combine, and cook for a minute or so, stirring constantly.
  3. Add the milk and whisk to combine, continuing to heat until the milk comes to a simmer and is thickened.
  4. Take the pan off the heat and stir in the cheese, stir until all of the cheese is incorporated and the sauce is smooth. Add salt and black pepper to taste.
  5. Mix the macaroni with the sauce, and pour into a baking dish or individual dishes. Bake for about 30 minutes until bubbling throughout.
  6. Sprinkle more cheese on top and put under the broiler until the cheese is browned.
Posted 2 weeks ago
Posted 3 weeks ago

Big Island Day Gekko!

Posted 3 weeks ago

prettygirlfood:

Potato Chip Crusted Chicken Tenders

Crispy on the outside… juicy and tender on the inside.

yield: 2 dozen

INGREDIENTS:

3 pounds Chicken Tenders

2 Eggs

1 cup Buttermilk

6 ounces Original Kettle-Cooked Potato Chips

1/4 teaspoon Garlic Powder

1/4 teaspoon Onion Powder

1/4 teaspoon Paprika

6 ounces Jalapeno Kettle-Cooked Potato Chips

1/4 teaspoon Fresh Ground Black Pepper

FOR THE SPICY RANCH:

3/4 cup Ranch

1/4 cup Frank’s Red Hot

DIRECTIONS:

Preheat your oven to 400 degrees.

In a large bowl whisk together the eggs and buttermilk. Add in the chicken tenders, toss and set off to the side.

In the bowl of your food processor; add 6 ounces of original kettle-cooked potato chips. Blend until fine crumbs form. Pour the chip crumbs into a shallow bowl and season with the paprika, garlic and onion powder.

Repeat the same with the jalapeno kettle chips. Pour the crumbs into another shallow bowl and season with a quarter teaspoon of black pepper.

Set up your breading station starting from left to right: chicken tenders then chip crumbs then a rimmed baking sheet with either a baking rack set inside or lined with parchment paper.

One at a time, remove a chicken tender letting the excess buttermilk/egg mixture drip back into the bowl. Dredge the tender into the original chip crumbs and then placing them on the prepared pan. Repeat with half of the tenders.

Follow the same instructions as above, but this time dip the remaining chicken tenders into the jalapeno chip crumbs.

Bake for 20-25 minutes in your preheated oven, rotating the pan halfway through baking. Let cool before serving alongside a small bowl of the spicy ranch dipping sauce.

Or slice the tenders into strips and place them in a soft 10 inch tortilla, topped with shredded lettuce, cheddar cheese and a drizzle of the spicy ranch sauce.

FOR THE SPICY RANCH: In a small bowl combine the ranch and the Frank’s. Stir, cover and refrigerated until the chicken
tenders are done.

FREEZING: I take the remaining cooked chicken tenders, place them in an even layer on a sheet pan and pop them into the freezer for 30 minutes. Then I remove, place them in a freezer safe bag {or container} and that’s it! To reheat simply bake on a rimmed sheet pan at 400 degrees for 15-20 minutes or until hot!

Posted 3 weeks ago
Posted 3 weeks ago
Posted 3 weeks ago

llbwwb:

Peek a boo by San Dra

Posted 3 weeks ago
Posted 1 month ago

Passionate about my pugs!!!