Macaroni and Cheese ( original recipe) 2007

This is just another version of Baked Macaroni and Cheese
I can't seem to have enough recipes for it. I even created this one because I couldn't find one that i really liked. This also has shredded potatoes in it, which are an unusual ingredient for Macaroni and Cheese, but I think you'll find that it's a great addition.
This one is very "cheesy" and delicious! I was never really fond of a bread crumb topping, however I have learned to like them. This recipe was created, because I wanted a version, without a topping.
I created it in 2007 and it continues to be one of my favorites.

Macaroni and Cheese (original recipe, 2007)

Pre heat the oven to 350 degrees.
Butter a large Casserole , Dutch Oven or a 10" Cast Iron Skillet. I like to cook in Cast Iron.

3 C whole Milk
2 8oz. packages of Cream Cheese, cubed
1 pound of Elbow Macaroni
1 pound bag of Frozen Shredded Potatoes
2 pounds of Sharp Cheddar Cheese, shredded

In a 6 quart stock pot, add salted water a bring to a boil.
Add Macaroni and Potatoes and cook until the Pasta is Al Dente according to the package directions.
Drain

In a large sauce pan over medium heat, bring milk to a boil.
Reduce heat and add the Cream Cheese, stirring until melted.
Gradually stir in the Cheddar Cheese until melted.
Add Pasta and Potatoes
Salt and Pepper to taste

Place mixture in a the Casserole Dish, cover and Bake for 25 - 30 minutes.
Remove the cover and broil the top, if desired, to brown it.
It can also be Baked in a covered 10" Cast Iron Skillet.

Enjoy!
Peace in the Kitchen!

Garlic Provencal Potatoes

Here's another one of our favorite recipes from Provence.
Our friend Irene gave me this recipe after the first time we had them in 2002.
It's another one of those.......simple but delicious recipes from the South of France.
Some how the French can make simple...... extraordinary!

New Potatoes, peeled, raw ( however many you need to serve)
Clean them, cut them in half
Make a whole in the center of 1 half ( scoop out with a small melon baller)
Place 1 whole clove of garlic ( peeled) and a piece of butter in each hole
Put the halves together and wrap tightly in foil
Bake at 350 degrees for 55 - 60 minutes

Enjoy!
Peace in the Kitchen!

Dill Provencal Potatoes

This recipe comes from our friends in Provence.
The recipe is in my book of Best of the Best Recipes , 2001
It's one of those family recipes, no real quantities or measurements.
I hesitated to include it on the blog, but these potatoes are delicious.
The more you make them, the more familiar you'll be with the recipe.

We have enjoyed these many times during our visits in the South Of France.

New Potatoes, do not peel ( any amount that you want to serve)
Butter
Salt
Pepper
fresh Dill, chopped

Boil the potatoes whole until tender but not too soft
Cool completely and peel

In a large skillet:
Fry the whole potatoes in butter
Add salt and pepper to taste
When the potatoes are browned and slightly crispy on all sides, add the dill
Stir well

Remove from heat and serve

Enjoy!
Peace in the Kitchen!

Boursin au Poivre, homemade

This is from 1982 in my book of  Best of the Best Recipes.
It's a very 80's appetizer!

1 8oz. cream cheese
1 garlic clove, minced
1 small scallion, small dice
1 tsp fresh dill , chopped
1 tsp fresh basil, chopped
lemon pepper

mix all ingredients together in a small bowl, except lemon pepper
Chill completely

Form into a ball and then flatten on top to make a disc
Put a good quantity of lemon pepper in a bowl to roll the disc
Roll all sides of the disc in lemon pepper

Serve with crackers

Enjoy!
Peace in the Kitchen!

Peachy Chicken Salad

1 1/2 C cooked white rice, completely cooled
1/2 C mayonnaise
1/4 C diced celery
1/4 C diced green bell pepper
2 TBS diced onion
1/2 tsp fresh chopped tarragon
2 TBS capers
2 C Quorn Chick'n Tenders (vegetarian) , small dice. or cooked chicken, cubed
4 fresh ripe peaches ( do not peel) diced
Bibb Lettuce to serve it on

In a medium size serving bowl:
mix chicken with mayonnaise and blend well
add remaining ingredients , except peaches, toss well
Chill a couple of hours
toss again
fold in peaches

Serve on Bibb Lettuce

Enjoy!
Peace in the Kitchen

Grilled Corn on the Cob Salad

This is a great summer picnic salad!


4 ears of fresh corn, husks removed
1/4 C vegetable oil
3 TBS lime juice
3 TBS pure maple syrup
1/4 tsp black pepper
1 red bell pepper, finely diced
3 green onions, finely chopped
3 TBS chopped fresh cilantro

Rub corn with 2 TBS oil
Whisk together in a small bowl:
remaining oil
lime juice
maple syrup
black pepper

Grill corn for 5 minutes, rotating until lightly browned on all sides
Remove the kernels from the cob, when cooled

In a medium size serving bowl:
Mix together:
corn
red bell pepper
onion
cilantro

Add dressing and toss well

Enjoy!
Peace in the Kitchen!

Hello to all of my blog readers! Translate the Blog into your own language!

Translate the blog into your language!

I just wanted to take some time and say hello to everyone and thank you all for checking out the blog.

I have many international followers and I want to remind you that you can  TRANSLATE  the blog into any language you speak.

There is a link on the right side of the page to translate...... scroll down until you see " translate",
Open the drop down box and choose any language.

Please check out the section where you can comment. At the end of every recipe it says, No Comments ( click on it to leave a comment). I would love to hear from everyone.

Bonjour a tous mes amis en France!

Terry Mosher / Grapevine, Texas, USA