Katecooks' profile page
Recipes
Mac and Cheese
By Katecooks
1. Preheat the oven to 375 degrees F
- Kosher salt
- Vegetable oil
- 1 pound elbow macaroni or cavatappi
- 1 quart milk
- 8 tablespoons (1 stick) unsalted butter, divided
- 1/2 cup all-purpose flour
- 12 ounces Gruyere, grated (4 cups)
- 8 ounces extra-sharp Cheddar, grated (2 cups)
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon ground nutmeg
- 3/4 pound fresh tomatoes (4 small)
- 1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)
Balsamic Rosemary Butter
By Katecooks
1. Combine the vinegar and peppercorns in a small saucepan over high heat and cook, stirring occasionally, until r...
- 2 cups balsamic vinegar
- 2 tsp whole black peppercorns
- 2 tsp honey
- 2 tbs chopped fresh rosemary
- 1 1/2 stick unsalted butter, slightly softened
- Kosher salt
Slow Cooker Coq au Vin
By Katecooks
From Reese Witherspoon
- 8 oz sliced bacon, diced
- 1 quartered chicken, skin removed
- 8 oz small mushrooms
- 1 cup frozen small white onions, thawed
- 6 cloves garlic
- 1/2 cup dry white wine
- 2 tsp dried rosemary
- 1/2 tsp kosher salt
- 1/4 c water
- 2 tbs cornstarch
Lemon Rosemary Chex Mix
By Katecooks
1. In large microwavable bowl, microwave butter on High about 40 sec
- 1/4 cup butter
- 2 tbs fresh rosemary leaves, minced
- 1 tbs lemon zest
- 1 tsp garlic powder
- 1 tsp salt
- 2 cups corn chex mix
- 2 cups wheat chex mix
- 2 cups rice chex mix
- 1 cup raw almonds
- 1 cup Parmesan flavored crackers, not fish shaped
Corn Tortillas
By Katecooks
1. Mix ingredients together till dough is soft but not too sticky
- 2 cups Maseca flour
- 1 1/4 cups water (may need more)
- 1/4 tsp salt
Pork Pot Roast Pressure Cooker
By Katecooks
1. Add the oil to cooker and heat on brown until sizzling
- Roast:
- 4 tbs oil
- 2-3 lb pork loin, shoulder of butt, seasoned with 1/2 tsp salt and pepper
- 1/2 cup dry white wine
- 2 cups chicken stock
- 2 tbs minced garlic
- 1 sprig fresh thyme or 1 tsp dried
- 2 bay leaves
- Vegetables:
- 6 small red potatoes, halved
- 2 small onions, peeled and quartered
- 1 cup baby carrots
- 2 stalks celery, cut into 1 in pieces
- 2 tbs corn starch
- Salt and pepper to taste
Rosemary and Chevre Mashed Potatoes
By Katecooks
Serv size 1 cup cal 284 total fat 12g sat fat 8g chol 29mg sodium 856mg carb 38g fiber 4g protein 7g
- 2 1/2 lb Yukon Gold potatoes, peeled, cut into 2 in cubes
- 3 sprigs fresh rosemary
- 4 tbs unsalted butter, melted
- 4 oz chevre (goat cheese)
- 1/3 cup buttermilk
- 1 tbs minced fresh rosemary
- 1 tbs minced lemon zest
- 1 tsp kosher salt
- 1/4 tsp freshly ground black pepper
Slow-Cooker Cheesy Chicken Enchilada Chili
By Katecooks
1. Spray 4-quart slow cooker with cooking spray
- 1 1 1-inch package (20 oz) boneless skinless chicken thighs, cut into 1-inch pieces
- 1 1 1 can (15.2 oz) Green Giant™ whole kernel sweet corn, drained, rinsed
- 1 1 1 can (15 oz) Progresso™ black beans, drained, rinsed
- 1 1 1 can (10 oz) Old El Paso™ mild enchilada sauce
- 2 2 1-oz tablespoons Old El Paso™ taco seasoning mix (from 1-oz package)
- 2 2 2 cups shredded Colby-Monterey Jack cheese blend (8 oz)
- Chopped green onions and sour cream, if desired
- 4 4 4 cups tortilla chips
Ultimate Grilled Cheese Sandwiches
By Katecooks
1. Spread 1 tsp. butter on each bread slice
- 4 (1/2 -inch thick) slices Nob Hill Trading Co. Pugliese , sourdough or gruyer olive bread , cut on the diagonal to makelarge slices , divided
- 4 tsp. butter
- 1 slice each Swiss , sharp cheddar and muenster cheese
- 4 strips cooked bacon
- 4 tomato slices
- 1/2 avocado, peeled ,pitted and sliced
Biscuit pizza dough
By Katecooks
Using a food processor, pulse together the flour, baking powder and salt
- 1 1/2 cups flour
- 2 teaspoons bakig powder
- 1/2 teaspoon salt
- 6 tablespoons butter, chilled and cut into pieces
- 1/2 cup milk