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Dolled Up Mac N' Cheese

Simple recepie that adds a bit of luster to your Mac N’ Cheese, this serves 4. Remember the more greens on your plate the better.

• 1 Box White Cheddar Mac N’ Cheese
• 1-2 Boneless Chicken Breast
• 1-2 Italian Sausages
• 1/2 Green Bell Pepper
• 1/2 Orange Bell Pepper
• Small-Medium Onion
• The stuff on the Mac N’ Cheese Box (Water/Milk/Salt)

Start by prepping your vegetables, I chopped mine into fine squares. Grab your bell peppers and your onion and chop it up. Start boiling the water for the mac and cheese, generally about 6-cups of water, add a little more since you will also be adding the vegetables. Let that cook stirring occasionally, for about 10-15 minutes.

Cut up your sausage or remove it from the casing, ground beef or ground turkey can work here as well. I cooked the meats in a frying pan adding salt and pepper to taste, and using a little bit of olive oil. Once the chicken is done, take it out and with two forks tear it apart. If your chicken is done it should shred fairly easily.

Drain your pasta, then add the remaining ingredients from your mac and cheese prep. This is probably about 1/4-cup of milk, 1/8th cup of butter, and the powder mix. While mixing, drop the meats into it as well. Serve on a bed of Spinach. (in the photo I put them next to each other to better show portion size, ALOT OF GREENS).

Serve with your favorite wine, a Cabernet or a Zinfandel are good wines to pair, if you don’t use any red meats pair it with a Pinot Grigio or a Sauvignon Blanc.

Enjoy 

30 Minute Meal

I came up with this earlier on a whim. I’ve been really enjoying cooking with red wine, and this is no exception. I like pairing a delicious wine with a nice cut of meat without breaking the bank. The hardest part about this whole thing is seasoning to taste.  This is for ONE (1) Person. If you want the recepie for more send me an e-mail and I’ll adjust it accordingly.

• 1/2 Cup of Cabernet Sauvignon
• 1/4lb – 1/2lb Filet Mignon
• 1 tbsp of Goya Adobo (Salt, Garlic, Oregano, Black Pepper, Tumeric)
• salt
• black pepper
• onion powder
• paprika
• 1 tbsp of Garlic Minced
• 1 tbsp of Parsley Finely Chopped
• 2 Baby Red Potatoes
• 2 cups of Baby Spinach
• Half of Green Bell Pepper Chopped
• Half of Red Bell Pepper Chopped
• 1/4th of Medium size Vidalia Onion Chopped
• 1/4th cup of Extra Virgin Olive Oil EVOO)
• 1/4 cup of shredded Romano Cheese
• 1/4 cup of Parmesan Cheese
• 4 tbsp of Butter

Preheat oven to Broil.
Boil the potatoes for about 15 minutes or until soft. Remove potatoes and mash. Add salt and butter to taste.

Pour 1/4th cup of red wine into heated skillet and pan fry filet on each side for about 4 minutes on high heat. Mix a small amount of mash potatoes with cheese and add on top of filet for crust. Put filet on oven safe pan (metal or glass). Add more EVOO if needed, then broil for 10-25 minutes (15 minutes for Medium-Rare).

In the same frying pan as filet, insert bell peppers and onions add remaining EVOO and red wine, and let simmer for 10-15 minute, or until juices have soaked into the vegetables well. Serve vegetables on a bed of baby spinach.

Add  to plate remaining mash potatoes with Parsley and salt to taste, keep warm. Once done plate filet with mash potatoes and serve immediately, crust should be browning.

Serve with wine. ENjoy.