Chipolte BBQ Chicken

This was really, really good!

Four bone in, skin on chicken breast

In a small sauce pan...

melt 4 tablespoons of butter...add

one yellow onion, finely chopped and cook for ten minutes until translucent.

Add...

1/4 cup of chipolte chiles in adobo sauce, chopped

3/4 cup of ketchup

3 tablespoons of cider vinegar

3 tablespoons of brown sugar

2 tablespoons of worcestershire sauce

Cook for 5 to 10 minutes.

Place the chicken breast on a foil lined cookie sheet. Cook at 425 degrees for 15 minutes...then start basting with the bbq sauce. Cook for a total of about 45 minutes, or until the chicken is done.

Haystacks

These are my sister Jessica's FAV!!! They are super easy...make a double batch because they will go fast!

In a large saucepan add the following...

1 1/2 cups of sugar

1/2 cup of butter

1/2 cup of milk

1/2 cup of cocoa

1 teaspoon of vanilla

Cook over medium heat until it comes to a boil...let boil for 7 minutes.

Add the following...

3 1/2 cups of oatmeal

1 cup of coconut

1 cup of chopped pecans

Stir until well combined. Drop by the teaspoon on wax paper, and let cool in the fridge until firm.

Lobster Mac and Cheee

This is super rich, and perfect as a main dish or a side dish.

5 tablespoons of butter

2 shallots, finely chopped

3 cloves of garlic, minced

salt and pepper

2 tablespoons of tomato paste

5 tablespoons of butter

1/4 cup of white wine

4 cups of heavy cream, at room temperature

1/2 teaspoon of sweet paprika

1/4 teaspoon of cayenne pepper

1 bay leaf

2 cups of shredded sharp white cheddar cheese

2 cups of shredded Gruyere

2 lobster tails, raw, and chopped into quarter inch pieces (if serving as a main dish, use four)

one pound of penne, cooked

1/4 cup of panko

1/4 cup of chopped Italian parsley

Add the butter to a large sauce pot...add the shallots and the garlic. After they turn translucent season with salt and pepper and add the tomato paste and the flour...cook for about three minutes. Add the white wine and reduce by half. Slowly add the cream, whisking to remove any lumps. Add the bay leaf, paprika, and cayenne. Bring it up to a simmer, and reduce the heat to low. Cook for 5-10 minutes until thickened. Remove the bay leaf and add the cheeses a handful at a time. When melted in add the lobster and the pasta. Transfer to a 9x13 pan sprayed with PAM. Sprinkle with panko and parsley. Bake at 350 degrees for 25 minutes.

Sweet Corn and Mascarpone Lasagna

This is super yummy! A totally different take on lasagna!

12 no boil lasagna sheets

3 cups of frozen corn kernels, thawed

1/2 cup whipping cream, at room temperature

4 cloves of minced garlic

8 ounces of mascarpone cheese at room temperature

1 cup of grated Pecorino Romano

1 large lemon zested

1/2 teaspoon of salt

3/4 cup of fresh basil leaves

1 1/2 cups of shredded sharp provolone

olive oil

In the food processor blend the corn, cream, and the garlic until chunky. Add the mascarpone, 1 cup of Romano, the lemon zest, salt, and pepper. Blend until smooth. Add the basil and pulse until just combined.

In a glass 8x8 pan...place three lasagna sheets on the bottom, after being sprayed with PAM. Add a layer of corn mixture, then the provolone, then more lasagna sheets...repeat until all the ingredients are gone.. End with the lasagna sheets...top with the remaining Romano and then drizzle with olive oil. Bake for 30-40 minutes at 375 degrres, until bubbly...let rest for 5-10 minutes before cutting.

Leek and Gnocchi Bake with Three Cheeses and Crispy Prosciutto

So we had this as a main dish, but it really is more of a side dish...Fowler was looking around for some more MEAT!! No matter...it was yummy!

Olive oil

8 pieces of prosciutto, cut in half and then thirds

2 leeks, cleaned, trimmed, halved, and sliced

salt and pepper

two packages of gnocchi

2 tablespoons of butter

2 tablespoons of flour

2 cups of milk

nutmeg

1 cup of grated fontina

1/3 cup of grated asiago

1/2 cup of grated parm

In a large skillet, heat a couple of tablespoons of olive oil...cook the prosciutto until browned. Remove from the pan and add the leeks and more oil if necessary. ...cook until tender and season with salt and pepper.

In a medium sauce pan, melt the butter and whisk in the flour...cook for a minute. Add the milk and whisk until thickened. Season with salt, pepper, and a few grates of nutmeg. Add the fontina and the asiago and stir until melted.

Place the gnocchi in a medium sized casserole dish sprayed with PAM. Add the gnocchi, top with the leeks, and then the cheese sauce. Sprinkle the parm on top and then the prosciutto. Bake at 400 for 15-20 minutes, until hot and bubbly.

Baked Gnocchi

They sells gnocchi in a big three pack at Sam's, but they usually have it in the dried pasta aisle.

One bag of gnocchi

olive oil

one yellow onion, chopped

8 minced garlic cloves

1/4 teaspoon of crushed red pepper flakes

28 ounces of crushed tomatoes

1 cup of water

1/2 cup shredded basil

2 cups of shredded mozzarella

Heat a couple of tablespoons of olive oil in a large oven safe skillet. Brown the gnocchi for about four minutes. Remove from the pan, and add more olive oil. Add the onion, and cook until translucent, add the garlic and red pepper flakes and cook until fragrant. Add the crushed tomatoes and the water. Stir until slightly thickened. Add the basil and the gnocchi back to the pan. Stir over low heat until the gnocchi is tender...about 5-7 minutes. Sprinkle with the mozzarella and place in a 475 degree oven for 8-10 minutes or until the cheese is melted and borwned slightly.

Loaded Baked Potato Soup

Super good, and the toppings make it extra fun!

8 slices of bacon, chopped

3 pounds of russet potatoes, cleaned, peeled, and diced...some of the peels reserved

a yellow onion, chopped

4 garlic cloves, minced

2 tablespoons of flour

4 cups of chicken broth

1 cup of heavy cream

1 sprig of fresh thyme

4 cups of shredded sharp cheddar cheese

1 cup of room temp sour cream

salt and pepper

Cook the bacon in a large soup pot. Cook until crisp and remove...add the reserved potato skins and fry for two or three minutes, until browned and crisp. Remove from the bacon grease and add the onion. Cook for five or six minutes. Add the garlic and the flour...stir well. Slowly add the chicken broth and the heavy cream. Add the thyme sprig and the potatoes...bring to a boil and reduce to a simmer until the potatoes are cooked and tender.

Discard the thyme. Transfer the potatoes and liquid in batches to the blender and puree until smooth...or you can use an immersion blender. Puree as much or as little as you like for a smoother or chunkier soup. Return the soup to the pot and stir the cheese in a little at a time. Add the sour cream until well blended. Season with salt and pepper. Serve in large bowls with sour cream, shredded cheddar, chopped scallions, bacon, and Tobassco!