"Homekill Grill" Mac and Cheese

We have a favorite restaurant here in Las Vegas.  It's called Roadkill Grill.  Yup.  If you've ever watched Diners, Dives, and Drive-Ins with Guy Fieri, you've seen it.  He LOVES this place.  And so do we.  It's probably the biggest hole in the wall I've ever seen.  Located in the middle of a neighborhood, the main part of the place is a butcher shop.  They serve all the food cafeteria style, in styrofoam boxes, you eat on card tables in the parking lot, and on the weekends they give out free drinks (including beer).  It's so good.  But my kids have a problem.  They can't seem to remember that it's called Roadkill Grill, instead constantly calling it "Homekill Grill."



They have one side dish that my kiddos absolutely love - Mac and Cheese (shocking, I know!).  So when I made this mac and cheese here at home, and everyone said that it tastes just like Roadkill's mac and cheese, I knew what I would name it - Homekill Grill Mac and Cheese.  It's so amazing.  I was able to teach my girls a little lesson about cheese while preparing this.  The stinkier the cheese, the better it'll taste.  It's so true!  If you've ever cooked with really good cheese, you know this is a fact.  Now, having said that, if you want to cook this on a serious budget, you can switch the Gruyere (stinky feet cheese!) for white sharp cheddar, and the Fontina for plain gouda or provolone.  Blue cheese and goat cheese can now be found commonly with the regular cheese in the dairy section of your grocery store.  It's becoming more and more popular.

A few tips for making this.  First, and I've said this before, if you hate grating cheese as much as I do, throw cold cheese into a food processor and process that stuff into crumbles.  Much easier and you don't grate your finger tips (GUILTY!).  Second, to save time and pans, I use pre-cooked bacon.  If you don't want to, you can make this with 1/2 pound real bacon, cooked and chopped.  Third, and most important, WHISK WHISK WHISK CONSTANTLY!  Have all of your ingredients prepared, measured, and ready to go right next to you so you don't have to stop.  Because if you do, you'll end up with lumpy and gritty cheese sauce. Ew.  Please, for the love of mac and cheese, whisk constantly.

"Homekill Grill" Mac and Cheese

Ingredients:

12 oz. elbow macaroni (I used Barilla® Gluten Free)
4 Tbs. unsalted butter
1/4 cup flour
1 tsp. salt
1/2 tsp. ground black pepper
1 tsp. onion powder
1 tsp. garlic powder
1 1/2 cups milk (I use 2%)
1 cup half and half
2 eggs, beaten
3/4 cup (about 5 oz.) crumbled Gruyere Cheese
3/4 cup (about 5 oz.) crumbled Fontina Cheese
3/4 cup shredded Parmesan Cheese
1/2 cup (4 oz.) crumbled goat cheese
1 package pre-cooked bacon, chopped
1 cup french fried onions
1/2 cup (4 oz.) crumbled blue cheese

Directions:

1. Preheat oven to 425 degrees.  Grease a 9x13 pan with butter.  Cook macaroni according to package instructions.  Set aside 1/4 cup each of Gruyere, Fontina, Parmesan, and Blue Cheeses.

2. While macaroni is cooking, prepare cheese sauce.  In a large skillet, melt butter.  Add flour, salt, pepper, and onion powder, and garlic powder and whisk constantly for 1 minute to form a roux.  Slowly pour milk into roux, whisking constantly.  Cook for 3-5 minutes or until white sauce becomes bubbly and thick. Add half and half, whisking constantly, until mixed in.

3. Pour about 1/4 cup of white sauce into beaten eggs, beating constantly with a fork to prevent eggs from cooking and clotting.  Slowly pour eggs into main white sauce, whisking constantly.  (Have I said whisking constantly enough for you?  Good, because it's SUPER important that you WHISK CONSTANTLY!)

4. Add 1/2 cup each of Gruyere, Fontina, Parmesan, and goat cheese to the white sauce and continue to whisk until cheeses have melted.  When macaroni is finished cooking, drain and pour macaroni into the cheese sauce.  Stir to coat.

5. Sprinkle half of the bacon pieces into the bottom of 9x13 pan.  Using your hand, crumble 1/3 of the french fried onions in with the bacon.  Pour half the macaroni on top of the bacon and onions.  Top with remaining bacon, crumble another 1/3 of the french fried onions, and add 1/4 cup of the blue cheese.  Top with remaining macaroni and cheese sauce.  Sprinkle reserved cheeses on top of the macaroni and add remaining french fried onions (do NOT crumble them on this step).

6. Place pan in oven and bake for 15-20 minutes or until mixture becomes bubbly and starts to brown on top.  Remove from oven and allow to sit for 5 minutes to cool.  Serve immediately.

Serves 10-12
Adapted from The Pioneer Woman Cooks

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Red Beans and Rice

Oh my beloved South.  Every year about this time I get a heavy dose of homesickness for Mississippi.  Mardi Gras will do that to anyone who has lived there.  Last year, I shared my recipe for Mississippi Gulf Coast Gumbo. This year, I had a special request for my Red Beans and Rice recipe.  So, here it is, just in time for Mardi Gras.




The Hubs and I always joke about Southern food.  I grew up as a military brat, but spent the most time in
Biloxi, Mississippi.  The Hubs served a mission for our church on Louisiana's Gulf Coast.  So we both have a certain affinity for Southern food.  The joke that we have is that all Southern food was created on a dare.   If you look at some of the ingredients in Southern food, you might cringe, be confused, or be intrigued.  For example, in this recipe, you will notice that I use bacon without draining the grease off (used to cook the vegetables).  I also use a ham hock (ham hock is the joint between the tibia and the connective tissues of the foot, where the foot was attached to the hog's leg).  And that's just THIS recipe.  But, you should try it.  Because this food is seriously comfort food.



The truth about Southern food, TRUE Southern food, is that most of it was created by slaves.  The slaves were given the "leftover" portions that the plantation owners wouldn't eat.  And they had to use that to create their meals.  Beans, tough vegetables, tough cuts of meat, things found in the swamp that NO PERSON would ever look at and think "This looks like it would be really tasty!"  Ever looked at a crawfish?  Yeah, not pretty.  But delicious nonetheless!

Now, for some specifics on Red Beans and Rice.  The most crucial part of the preparation process, THE ONE PART THAT YOU SHOULD NEVER EVER FORGET, is to soak the beans.  Overnight.  If you forget this step, you might as well not prepare the meal.  At all.  And if you absolutely cringe at the thought of using bacon grease to cook your vegetables, you can use salted butter instead (I'd use 2 Tbs.).  Do not use olive oil.  It will ruin the flavor.  One more tip for the road - resist any urge to add salt to the mixture until the very end. If you add the salt too soon, your beans will soak it up and make it too salty.  Don't add hot sauce until the end as well (I like to wait and allow each individual add hot sauce to their own bowls) - the long heat of the slow cooker will kill the spice and flavor.

Red Beans and Rice

Ingredients:

1 lb. dried kidney beans
1/2 lb. bacon, chopped
1 green bell pepper, chopped
1 onion, chopped
5 cloves garlic, chopped
1 Tbs. chicken stock powder
1 tsp. chili powder
3 bay leaves
1/2 tsp. ground black pepper
1 ham hock
2 tsp. salt
1 Tbs. cornstarch
1 cup water
1 lb. polish sausage, cut into 1/2 inch slices.
White Rice
Tabasco Sauce

Directions:

1. The night before, sort through and rinse kidney beans.  Remove any stones.  Place beans in a large bowl and fill with water (more water is always better than less, the beans WILL double in size).

2. The morning of, rinse beans again and pour into slow cooker.  Cover with water plus about a half and inch extra.  Place lid on crock pot and turn onto high.

3. Cook bacon in a large skillet until edges begin to brown.  Do not remove grease.  Add bell pepper, onion, and garlic.  Cook until vegetables become tender.  Add vegetables and bacon to slow cooker.  Add chicken stock, chili powder, bay leaves, and pepper.  Gently stir to combine.  Add ham hock.  Replace cover and reduce heat to low.  Cook for 8-10 hours on low or 4-6 on high.

4. When you've reached the last hour of cooking, remove ham hock and bay leaves.  Add salt, 1/2 tsp. at a time, until desired taste is reached.  Combine cornstarch and water in a shaker and shake until combined.  Slowly pour into beans to thicken the liquid.  Add sausage slices.  Cook rice.

5. Serve over warm rice with Tabasco Sauce if desired.

Serves 8-10

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Navajo Tacos (Tuffies)

I grew up with a dad who loves the Native American culture and encouraged us as kids to study it as well.
 He would stop when we were on road trips and visit different little Native American shops in North Dakota, New Mexico, Colorado, etc.  They have pottery, instruments, little boxes all over their house. And something that we frequently ate as a family was Navajo Fried Bread, or scones as they are more popularly known.  We would have chili, cheese, lettuce, tomatoes, and sour cream on them.  Then with whatever was left, we'd add butter and honey and have dessert.

Jump to Utah and Idaho and my husband grew up eating these as well.  But they were called Tuffies in the Yates family.  Why Tuffies?  I've asked The Hubs, and he doesn't remember.  But their family had them with refried beans and ground beef.  So now we have a family dilemma - do we call them Navajo Tacos or Tuffies?  TUFFIES OF COURSE!  It's a much more fun name.  But in my childhood heart, I will always know them as Navajo Tacos.  This recipe makes a wonderful, fluffy yet crunchy fried bread ready for layer upon layer of delicious toppings.

Navajo Tacos (Tuffies)

Ingredients:

3 cups all-purpose flour
1 Tbs. baking powder
1 tsp. salt
1 Tbs. canola oil
1 cup cold milk
Canola oil for frying

Toppings:

Chili (or refried beans and ground beef)
Shredded Cheese
Shredded Lettuce
Diced Tomatoes
Sour Cream
Salsa

Directions:

1. Combine 2 cups flour, baking powder, and salt in a large bowl using a fork.  Whisk together to incorporate some air.  Add canola oil and stir again with fork until oil is well mixed in - only tiny lumps should remain.  Add milk and mix with fork until dry ingredients are moistened - there will still be lumps!

2. Gradually add remaining flour, 1/4 cup at a time, until dough becomes smooth.  Knead on a floured surface for 5 minutes, adding more flour as needed.  Dough should still be slightly sticky when finished.  Place back into bowl and cover with a towel.  Let rest for 30 minutes.

3. Pour canola oil into a large skillet or frying pan, enough to be 1 inch deep.  Preheat over medium heat for 5 minutes.

4. Divide dough, by hand, into 6 pieces for medium to large rounds or into 12 pieces for small rounds (ideal for dessert).  Using fingers, gently stretch each piece into a round about 6 inches in diameter for large pieces, or 4 inches for small.

5. Gently lay each round into hot oil and allow to fry for a few minutes, checking often, until browned.  Turn over and repeat on other side.  Remove from oil using tongs and place on a plate lined with paper towels to catch excess oil.

6. Serve with toppings suggested or your own preference while hot.

**Save room for dessert!  Smother hot fry bread with butter and honey for a Dessert Tuffy!  (The Hubs also likes to sprinkle them with powdered sugar for a Biegnet effect.)

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Chicken Pot Pie

Comfort food.  Doesn't that already sound appealing?  Throw in some pie crust and a warm sauce and I think I'm sold.  Chicken Pot Pie has always been something that kind of intimidated me.  It seems like the crusts are never good - either too thick or overdone.  The vegetables aren't my thing - I'm not a big peas and carrots only fan.  And there's only a few pieces of chicken.  And that's the premade pot pies.  Ah, the beauty of homemade food - you can make it HOW YOU WANT IT!

Enter Bird's Eye frozen vegis.  I was browsing through the frozen vegetables section and found this awesome assortment - baby carrots, corn, white corn, and asparagus.  You had me at asparagus.  Our family loves it.  So thinking of that in a pot pie totally appeals to me.  Here's a tip for boiled chicken - fill your pot half full over water, add the chicken and a little season salt.  Bring the water to a simmer and allow to simmer for 20 minutes.  Remove the pot from the heat and place the lid on the pot for another 20 minutes.  If you aren't going to use the chicken immediately, put it in the fridge to keep it from going bad.  This way, your boiled chicken will not dry out!  I promise!

Chicken Pot Pie

Ingredients:

2 (12 oz.) bags Bird's Eye Frozen Vegetables, defrosted.
1 can cream of chicken soup
1/2 cup milk
2 chicken breasts, boiled and cubed
1/2 tsp. garlic powder
Dash of black pepper
2 (9") pie crusts

Directions:

1. Preheat oven to 375° F. Prepare individual ramekins by spraying non-stick cooking spray on the bottoms only.

2. Cut pie crusts into quarters, for a total of 8 pieces. Roll out one piece until thin.  Line the bottom of each with a quarter of crust, molding it with your fingers to fit.

3. In a large bowl, stir together the vegetables, chicken, soup, milk, garlic powder, and pepper.  Spoon mixture into each pan or ramekin. Top each with a pie crust quarter. Pinch the edges together and cut 4 vents in the top.  Brush with an egg wash of 1 large egg and 1 Tbs. water.

4. Place on a baking sheet and bake for 35 to 45 minutes or until golden brown.  Remove from oven and allow to cool 10 minutes before serving.

Serves 4

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Slow Cooker Tomato Soup

When I think of comfort food, Tomato Soup and grilled cheese sandwiches are one of the first things that come to mind.  I love warm soup going down my throat and warming my body.  I love gooey grilled cheese sandwiches (with a few strips of crispy bacon added for a little smokey flavor) to dip in the soup.  And as much as I love canned tomato soup, I love giving my family healthier versions even more.

This is a fantastic version, full of yummy goodness.  Tomatoes, carrots, garlic, onions.  Carrots?  Abso-freaking-lutely!  You let them cook all day in your slow cooker, and they give your soup a depth that canned doesn't. Add some half and half, a little bit of cheese, and it creates a fantastic, creamy tomato soup that you had to put hardly any effort into.

Slow Cooker Tomato Soup

Ingredients:

1 (14 oz.) can Italian style diced tomatoes
1 (14 oz.) can Fire Roasted diced tomatoes
4 carrots, peeled and diced
1 medium onion, diced
3 garlic cloves, minced
1 tsp. dried oregano
1 Tbs. dried basil
4 cups chicken broth
2 Bay leaves
1/2 cup butter
1/2 cup flour
1 cup parmesan cheese
1 cup half and half, warmed
1 cup milk, warmed
2 tsp. salt
1/2 tsp. pepper

Directions:

1. Add tomatoes, carrots, onions, garlic, oregano, basil, chicken broth, and bay leaves to slow cooker.  Cook on low for 7 hours.

2. Pour hot vegetables into a blender or food processor and puree until smooth.  Pour back into slow cooker and keep on warm.

3. Melt butter over low heat in a skillet and add flour. Make a roux by stirring constantly with a whisk for 8 minutes. Slowly whisk in 1 cup hot soup. Add another 3 cups and whisk until smooth. Add all back into the slow cooker and whisk until smooth.  Add the Parmesan cheese, warmed half and half, salt and pepper.  Stir.  Cover and heat for another 30 minutes or so until warmed through.

Serves 8

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