One of my favorite holidays is Thanksgiving with friends (did you know that was a holiday?) This is a favorite recipe from many Thanksgivings ago, one filled with friends…and carbombs. (recipe not included)
Crockpot Macaroni and Cheese
8 ounce box of uncooked macaroni (any shape)
1 egg, beaten
2 1/2 cans evaporated milk
2 T. butter
16 ounces shredded cheeseCombine all ingredients in a crockpot. Cover and cook on low for 4 hours.
Don’t stir this while it’s cooking.That’s it. Really.
Delicious!
There was concern from a friend of mine recently that all the recipes on here were of the vegetarian nature. I am not a vegetarian, but during the summer months I find that a lot of my meals become naturally vegetarian. I find that this dish suits itself a little better to a cool fall/winter evening as it does require cranking up the oven; but it is one of my favorite dishes (adapted from all places…a Costco cookbook!) and I certainly don’t want to leave it out of here right now just because it’s beautiful out. This one’s for you L. 
Artichoke and Roasted Red Pepper Stuffed Chicken Breasts
4 chicken breast halves
1/2 cup canned artichoke hearts, drained and chopped
1/3 cup roasted red peppers, chopped*
1 tsp kosher salt
1/2 tsp fresh ground black pepper
1/4 tsp cayenne pepper
2 T chopped fresh Italian parsley and more for garnish if desired
fresh garlic cloves (to taste preference)
Olive oil1. Preheat oven to 400F
2. Combine artichoke hearts, roasted red peppers, salt, pepper, cayenne pepper and 2T parsley in a small bowl.
3. Cut a lengthwise pocket into each chicken breast
4. Stuff chicken breasts with the filling and sprinkle generously with salt and pepper
5. Coat the surface of a large ovenproof** saute pan with olive oil and heat on medium-high.
6. Place chicken breasts in the pan and cook for 3-4 minutes. Turn gently and cook other side for 3-4 minutes.
7. Transfer the pan to the oven and bake for 15-20 minutes.
8. Transfer chicken and pan juices to plates and garnish with chopped parsley.*if you’re buying the canned variety, take a look at what they’re packed in, some are packed in oil and some are in water – I strongly prefer the water packed ones)
**If your pan isn’t oven proof, just be sure to cover any plastic handles with tinfoil before placing in the oven.
This recipe is also delicious with a little bit of chopped or shredded cheese added to the artichoke and pepper mixture! Be sure not to overcook the chicken in the oven, if you do the cheese will just melt into the pan.
As you know, I love the Black Bean Burger recipe from Monty’s Blue Plate Diner In Madison, and I’ve taken the finished product to many BBQ’s to throw on the grill. The only drawback to that recipe is that they must be completely cooked first and usually frozen before they can be put on the grill. These burgers, on the other hand, can be made up and thrown directly on the grill. They hold up perfectly and are excellent topped with some tzatziki and served up with Fresh Grilled Flatbread.
Grill-Friendly Black Bean Burger
1 1/2 cups black beans (15 ounce can) drained
1/4 block extra firm tofu, crumbled
1/3 cup chopped red onion
1/2 cup dry breadcrumbs
2 T chunky salsa
1 tsp ground cumin
1/2 tsp hot sauce
salt and pepper to tasteOk…I like things with a little more kick to them, so I add the ingredients below as well. They are all optional, do what you like, experiment.
1-2 T chopped pickled jalapenos
more hot sauce
2 cloves chopped garlic1. Using a fork, mash the drained beans in a medium bowl
2. Drain the tofu (press between kitchen towels if you’d like) crumble with a fork or your fingers and add to the beans
3. Mix in bread crumbs, salsa, hot sauce, cumin and optional ingredients. Season with salt and pepper if desired
4. Using moistened hands, shape the bean mixture into two 3.5 to 4.5 inch diameter patties (these are big burgers!)
5. Prepare the grill (med-high heat) Brush the grill rack vegetable oil. Grill the burgers until heated through – about 3 minutes on each side.
