Nothing beats homemade macaroni and cheese! I start with a roux and then add in milk, and chicken broth made from homemade bouillon, next I add in one tempered egg. Then I gradually stir in parmesan, sharp cheddar, black pepper, paprika, mustard powder, and salt. Top with breadcrumbs and serve either ultra creamy or baked and crispy. The fella will be taking this for lunch as a side dish to his tuna salad sandwiches.
Warm summer days in New York make me crave a perfect burger and a cold beer. I keep mine pretty simple, I add in onion powder, 2 cloves freshly minced garlic, worcestershire, liquid smoke, and (believe it or not) ricotta. I like the usual accoutrement, a thick tomato slice, dijon mustard, romaine, and bread and butter pickles.
This is an unofficial recipe that I make a little differently each time, no matter what it’s always delicious. I begin by layering my casserole pan with crushed tortilla chips, then I layer on whatever sounds good, in this case: beans, corn, avocado, ground beef with leeks and zucchini, tomatoes, red peppers, salsa, lime juice, and fresh cilantro. I like to layer chips every couple of layers so that there is a nice crunch throughout. It’s the perfect Tex Mex veggie full casserole.