SJ Note: This recipe came to life one evening when I was making a favorite recipe of mine called Jala’ Poppin’ Chicken. It is the wonderfulness from above but stuffed to the fullest inside chicken breasts. Anyway, that evening I had too much filling and didn’t want to waste it…it’s that good. So I whipped up these beauties and never looked back. I love it when the test kitchen happens on a random night. SO MUCH FUN!Click here to return to the table of contents.Boone’s SidesCobb Wedge with Blue Cheese Dressing1 cup sour cream
1 cup mayonnaise
1 teaspoon Worcestershire sauce
1/4 cup milk
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
1/2 cup crumbled blue cheese
1 head romaine lettuce, cut into fourths
2 hard-boiled eggs, cut in half lengthwise
8 strips bacon, cooked and crumbled
12-15 Butter Croutons (Click here for recipe.)In a small bowl, combine the first 8 ingredients and refrigerate for at least 1 hour before dressing the salad.Butter Croutons6 slices stale white sandwich bread, crusts removed, cut into 1/2-inch pieces
2 tablespoons butter, melted
1 teaspoon saltPreheat oven to 350 degrees. In a large bowl, toss bread cubes in butter and salt. Arrange evenly on a cookie sheet and bake for 20 minutes, tossing at 10 minutes and 15 minutes to ensure even cooking.To assemble salad:Place 1/4 head of romaine on a plate. Top with 1 egg half, crumbled bacon, Butter Croutons, and blue cheese dressing.Click here to return to the table of contents.Smoked Mac and Cheese1 box elbow macaroni
5 tablespoons butter, divided
2 tablespoons flour
1 cup heavy cream
1 cup milk
1 cup shredded sharp cheddar cheese
1 cup shredded smoked Gouda
1 (8 ounce) block cream cheese
24 butter crackers
1/2 cup grated Parmesan
2 teaspoons salt
1 teaspoon pepperPreheat oven to 350 degrees. Bring 4 cups of salted water to a boil. Add pasta and continue to boil for 8-10 minutes or until the pasta is cooked through. Drain pasta and set aside. In a medium saucepan over low heat, melt 3 tablespoons butter and gradually whisk in the flour until a roux forms. Add the heavy cream and milk, whisking constantly until thickened. Then, stir in the cheddar cheese, smoked Gouda, and cream cheese. After you have a smooth cheese sauce, stir in the pasta.
In a large resealable bag, add in the crackers and grated Parmesan. Crumble crackers using your hands or a rolling pin. Add the remaining 2 tablespoons melted butter and toss to coat. Pour pasta into a 9x13-inch baking dish and top with cracker crumbs. Bake for 20 minutes and serve.KA Note: I made this in the Rock Chick Lair. I ate this. I now fear making this again because this cheese sauce is so flavorful, rich and creamy, I might not bother with pasta, or anything else, and just spoon it up from the pan.
So, after texting my delight about this to Suzanne, we agreed there are many alternate uses of this cheese sauce. Including spreading it over veggies…and using it as a dip. When you try this, you’ll want to keep the ingredients in stock for whatever you dream up to use the sauce for. It is just that sublime.Click here to return to the table of contents.Boone’s MainsBacon Wrapped Steak Kabobs2 (4-6 ounce) filet mignon, cut into 1-inch cubes
1 teaspoon salt
1 teaspoon pepper
2 cups whole button mushrooms, stems removed
1 onion, sliced into 1-inch squares
1/2 cup soy sauce
1/2 cup honey
1 pound bacon, cut into 2- or 3-inch pieces
10-15 kebab sticks, soaked in waterSeason steak with salt and pepper. In a large resealable bag, place the steak, mushrooms and onions, then top with the soy sauce and honey. Seal the bag and massage for 1 minute to ensure all of the ingredients are coated with the marinade. Refrigerate and marinate for 1 hour.
Thread the skewers as follows: wrap a piece of bacon around one piece of steak, thread onto skewer, add one mushroom, then place one onion slice next. Repeat this order until the skewer is full. Place on a baking sheet until all the kebabs are complete. Preheat grill to 350 degrees and place the kebabs over indirect heat. Grill for 10-15 minutes, turning once. Place on direct heat and grill for 1-2 minutes, then remove from grill.Click here to return to the table of contents.~Dueling Lasagnas~Boone’s Lasagna (the Chefy Kind)1 (32 ounce) container ricotta cheese
1 cup freshly grated Parmesan cheese
1/2 cup Basil Pesto (Click here for recipe.)
1 batch Garden Marinara (Click here for recipe.)
1 pound ground beef, cooked and drained
1 batch Homemade Pasta, cut into 3 9x13-inch sheets (Click here for recipe.)
2 cups freshly grated mozzarella cheeseIn a large bowl, mix together the ricotta cheese, Parmesan cheese, and basil pesto. In a large saucepan, add the Garden Marinara and ground beef and simmer for 30 minutes. In a 9x13-inch baking dish, place 1 cup of meat sauce on the bottom to prevent sticking. Next, layer 1 sheet of pasta, 2-3 cups of meat sauce, 1 sheet of pasta, ricotta mixture, 1 sheet of pasta, remaining meat sauce and top with the mozzarella cheese. Bake for 50 minutes, remove from oven and let sit for 10 minutes before slicing.
