This week’s recipes from CookingBride.com.
MONDAY
Creamy Poppy and Cheese
Ingredients
- 16 ounce elbow pasta
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon cayenne pepper
- 1 1/2 cups condensed milk
- 2 cups grated smoked cheddar cheese, room temperature
- paprika and chopped fresh parsley optional
instructions
Boil pasta according to package instructions, reducing cooking time by about 1-2 minutes. Drain the water and set aside.
Meanwhile, melt the butter in a medium saucepan over medium heat.
Sprinkle with flour and beat to combine. Cook for 1-2 minutes to get rid of the starchy flour flavor.
Add salt, black pepper and cayenne pepper.
Remove the saucepan from the heat. Gradually add the milk, whisking constantly, until the milk is combined and smooth.
Return the saucepan to the heat and bring to a boil. Stirring constantly, continue to cook until the mixture begins to thicken.
Reduce fire to minimum. Stir in the cheese. Continue stirring until cheese is melted.
Add boiled pasta. Gently toss until pasta is coated with cheese mixture.
Garnish with paprika and chopped fresh parsley, if desired.
TUESDAY
Nachos with shrimp
Ingredients
For shrimp:
- 1 tablespoon olive oil
- 2 large cloves minced garlic
- 1 tablespoon Cajun seasoning
- 1 pound large shrimp, peeled and cleaned
For the green chile sauce:
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 2 cups whole milk
- 1 (10 oz) can chopped green chile, dried
- 2 cups freshly grated sharp cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
For nachos:
- 1 package (10 ounces) tortilla chips
- 2 cups grated Monterrey Jack cheese
- 1 can black beans, washed and dried
- 1 Roma tomato, diced
- 1/4 cup chopped green onion
- Pickled jalapenos optional
- Chopped cilantro optional
instructions
Mix olive oil, garlic and Cajun seasoning in a medium bowl. Stir to coat the shrimp. Postpone.
For the green chile sauce:
Melt the butter in a large saucepan over medium heat.
Gradually add flour. Cook for 2-3 minutes, stirring constantly. Don’t let the flour brown.
Slowly stir in the milk, continuing to whisk until the mixture is smooth and free of lumps.
Add green chillies and bring the sauce to a boil. Continue cooking for about 5 minutes or until sauce thickens, stirring constantly. Remove from fire.
Add cheddar, salt and cayenne pepper. Stir until the sauce is smooth.
For nachos:
Preheat oven to 400 degrees Fahrenheit.
Arrange the tortilla chips in a thin layer in a 9 x 10 casserole dish or on a large foil-lined baking sheet.
Drizzle chips with chili cheese sauce and top with half Monterey Jack cheese.
Spread black beans over grated cheese.
Arrange the shrimp on top of the black beans. Sprinkle with the remaining half of the Monterrey Jack cheese.
Place the nachos in the oven and bake until the cheese is melted, about 8-10 minutes.
Top with diced tomatoes, scallions, pickled jalapenos and cilantro.
WEDNESDAY
Fried roast beef in the oven
Ingredients
- 2 tablespoons vegetable oil
- 2-3 pounds boneless English roast
- 1 tablespoon kosher salt
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme leaves
- 2 tablespoons oil divided
- ¼ cup red wine
instructions
Half an hour before cooking, let the meat come to room temperature.
Warm up the broiler. Move the oven rack to the highest position, or where the roast will be at least five inches away from the heat.
Heat the vegetables in a large non-stick skillet over medium heat.
Mix salt, black pepper, garlic powder, onion powder and thyme leaves. Season both sides of the meat with the seasoning mixture. Gently rub the seasonings into the meat.
Fry in hot oil for about 3-4 minutes on each side (or until the meat no longer sticks to the bottom of the pan).
Place the meat under the broiler, about five inches below the element. Leave the oven door slightly ajar to prevent overcooking. Cook for 15 minutes for medium, or until the instant read thermometer reads 135 degrees for medium, 155 for medium.
Remove the roast from the pan and set aside. Place 1 tablespoon of butter on top of the roast to melt while it rests. Let the meat rest 15 minutes. Tent with aluminum foil for heat trapping.
Meanwhile, place the skillet on the stove over medium heat. Add red wine and scrape any burnt bits from the bottom of the pot.
Add the remaining butter to the skillet and stir to melt. Add salt and pepper to taste.
Slice the roast against the fibers. Serve drizzled with breadcrumbs.
THURSDAY
Red wine mushroom sauce
Ingredients
- ½ cup unsalted butter
- ½ cup diced onion
- 8 ounces chopped white mushrooms
- 1 tablespoon minced garlic
- 1 tablespoon all-purpose flour
- 1 cup beef broth
- ½ cup rich red wine
- 1 teaspoon dried thyme
- Salt and pepper for taste
instructions
Melt the butter in a large skillet over medium heat.
Add the onion and mushrooms and cook until soft, about 10-15 minutes, stirring occasionally.
Add minced garlic and fry for 30 seconds.
Add flour and stir to coat vegetables. We simmer for two minutes.
Whisk beef broth, red wine and thyme.
Bring the liquid to a boil, then reduce the heat to medium and simmer until the sauce begins to thicken, about 10 to 15 more minutes, stirring occasionally.
Season the sauce with salt and pepper.
FRIDAY
Fried banana slices
Ingredients
- 3 wooden skewers soaked in water
- 4 slices of angel food cake
- 4-1 ounce square semi-sweet chocolate
- 2 tablespoons unsalted butter, melted
- 1/2 cup sugar
- 1 teaspoon cinnamon
- 1 peeled banana, cut into 3/4 inch cubes
- 1 tablespoon freshly squeezed lemon juice
- 2 fresh pineapple rings, cut into 3/4-inch wedges
- Ice cream and your favorite toppings
instructions
Soak wooden skewers in water 30 minutes before grilling to prevent scorching.
Prepare the grill for medium heat.
Carefully cut a slit in the center of each piece of Angel Food cake, being careful not to cut through the cake. Place a piece of chocolate in the center of each wedge.
Brush the outside of each piece of cake with melted butter.
Mix sugar and cinnamon in a medium bowl.
Place the sliced banana in a small bowl. Pour the lemon juice over the banana slices and stir.
Add banana and pineapple to the cinnamon and sugar mixture. Stir to coat.
Alternate pineapple and banana slices on skewers.
Place the fruit skewers over the coals. Fry for 3 minutes on each side. Remove from fire.
Place the pie slices on the grill. Grill for 4 minutes on each side, or until the pie is brown and has no grill marks.
To serve, place one fruit skewer in the center of each piece of cake. Remove skewers.
Serve with ice cream and toppings of your choice.
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