Mac and Cheese Pot

 

 Who says you have to make pot pies with meat and veggies?  I decided to make a mac and cheese potpie just for fun.  They turned out so good, I think I will make them more often. Sometimes I use a jumbo muffin pan to make them, other times I use ramekins like I did in these pictures.  You can use any size container you like.

Mac and Cheese Pot Pies

1 box (2 sheets) Puffed Pastry dough, thawed
1 egg whisked with 2 teaspoons water
1 16 ounce box elbow macaroni or shells
2 Tablespoons butter
3 Tablespoons all-purpose flour
1-1/2 cups whole milk
1/2 cup heavy cream
1/2 teaspoon dry mustard
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon salt
Freshly ground pepper
1 cup cheddar plus ½ cup Monterrey Jack

Preheat oven to 350 degrees.  Greased your ramekins or muffin tins or whatever container you decide to use. 

If using a muffin tin:  Roll out one sheet of puffed pastry dough and cut out 5-inch circles. Press them into the greased muffin tins, using the bottom of a small glass. Set aside.

 

 

 

 

 

 

 

 

 

  

 

 

 

Mac and Cheese

Bring a large pot of water to a boil, cook the pasta according to package. Drain, do not rinse.

In a saucepan over medium heat, melt the butter. Stir in the flour and cook for 2 minutes. Whisk in the milk and heavy cream. Simmer for about 2 minutes, stirring constantly. Remove pan from the heat and stir in mustard, paprika, garlic powder, salt, and pepper. Add the cheese and stir until thickened and combined. In a large bowl toss the cooked pasta with the cheese sauce until combined. Set aside.

 

 

 

 

 

 

 

  

 

 

Spoon the macaroni and cheese into the prepped muffins pans inside the dough. 

Roll out the second sheet of puffed pastry dough and use a 2-1/2-inch cutter to cut out circles of dough. Place them on top of the mac n cheese. Fold up the corners to crimp and cut an ‘x’ in the center to release the steam. Brush the tops of each pie with egg wash.

 

 

 

 

 

 

 

 

  

 

 

Bake for 17-20 minutes until browned. Using an offset spatula, lift them out of the pan and let cool on a wire rack. Serve warm.

 

 

 

 

 

 

 

 

 

 

 

 

Photography is the property of and copyrighted to Welcome Home.

Steak Diane

 

 

 

 

 

 

 

 

 

 

 

 

On that rare occasion when I make time to make a special dinner, I truly enjoy cooking dishes like this Steak Diane. It’s elegant, full flavored, and table-ready in less than a half hour. A sublimely-seared rib-eye or tenderloin, still retaining its juices is covered with blanket of rich creamy sauce and a sight to behold; a traditional favorite that never disappoints.

 Steak Diane

2 four ounce (4) Tenderloin steaks (or use Rib-eye)

Salt and freshly ground black pepper

2 Tablespoons Extra Virgin Olive Oil

1½ cups beef stock

2 tablespoons butter

2 teaspoons finely chopped garlic cloves

1 medium shallot, finely chopped (about ¼ cup)

2 cups sliced Baby Bella or Button Mushrooms

¹⁄₄ cup heavy cream

1 Tablespoon Dijon mustard

1 Tablespoon Worcestershire sauce

 

Season the steaks generously with salt and pepper. In a large skillet over medium-high heat, heat the oil until it shimmers, then add the steaks and cook, turning once, until evenly browned, 4–5 minutes for medium rare. Transfer to a plate to rest.

 

 

 

 

 

 

 

 

 

 

 

 

Meanwhile, return the skillet to medium-high heat and add the beef stock. Cook, stirring to de-glaze the pan, until the liquid is reduced by two-thirds, about 10 minutes. Pour the demi-glaze into a heatproof bowl and set aside.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Return the skillet to medium-high heat and add the butter. When the butter is melted and the foam begins to subside, add the garlic and shallot, and cook, stirring frequently, until soft, about 2 minutes. Add the mushrooms and cook, stirring frequently, until they soften, release their liquid, and begin to brown, about 2 minutes more.

 

 

 

 

 

 

 

 

 

 

 

 

Stir in the reserved demi-glaze along with the cream, Dijon, and Worcestershire sauce. Return the reserved steaks to the skillet, lower the heat to simmer, and cook, turning to coat, until the sauce is thickened and the meat is warmed through, about 4 minutes. 

Transfer the steaks to warmed serving plates and drizzle sauce over them.

 

Photography is the property of and copyrighted to Welcome Home. 

Peaches and Cream Cheese Mini Danish

How easy can it get?   Pop open some canned dough, spread a little filling and bake. Cute little breakfast danish made with peaches and cream cheese!  YUM

Peaches and Cream Cheese Mini Danish

1 can crescent rolls

1 (8ozpackage) light cream cheese, softened

1/2 cup sugar

1 egg

peach pie filling or chopped canned peaches

1 cup powdered sugar

1/2 tablespoon vanilla

2-3 tablespoon milk

Preheat oven to 350 degrees.

Beat cream cheese and sugar until smooth.  Add egg and beat until well incorporated.  Open crescent rolls and separate the triangles. 

Place about a tablespoon of the cream cheese mixture on each triangle and spread out slightly.  Put about 1 tsp of preserves on top of cream cheese.  Fold each corner into the center.  

Place danish on a baking sheet lined with parchment paper (or coated with cooking spray).  Bake in preheated oven for 12-14 minutes.  While danish is baking, prepare glaze.  

 

 

Combine powdered sugar with vanilla.  Add milk gradually, stirring with a whisk until it’s the consistency of a thin glaze.  Drizzle generously over warm danish.

Photography is the property of and copyrighted to ©Welcome Home.

Mom's Delicious Peach Cobbler

 

 

My Mom really knew how to make those southern desserts. Those down home recipes that you knew were going to be good way before they went into the oven. I remember this peach cobbler so well. We would go to the local peach orchard and she would bring a big bushel basket full of fresh peaches for a peach pie, peach cake, homemade peach ice cream and we always looked forward to her southern peach cobbler. There was nothing better! 

 Mom's Delicious Peach Cobbler

Filling 

8 fresh peaches sliced into thin wedges (or use frozen)

1/4 cup sugar

1/4 cup brown sugar

1/4 teaspoon cinnamon

1/8 teaspoon nutmeg

1 teaspoon fresh lemon juice

2 teaspoons cornstarch

Cobbler 

1 cup all-purpose flour

1/4 cup white sugar

1/4 cup brown sugar

1 teaspoon baking powder

1/2 teaspoon salt

6 tablespoons cold butter, cut into small pieces

1/4 cup boiling water

 Topping

3 tablespoons white sugar

1 teaspoon ground cinnamon

 Preheat oven to 425 degrees. 

In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly, and pour into a 2 quart baking dish. Bake in preheated oven for 10 minutes.

While the filling is baking, combine flour, both sugars, baking powder, and salt. Blend in cold butter with a fork or a pastry blender until mixture resembles coarse meal. Stir in water until just combined.

Remove peaches from oven, and drop spoonfuls of cobbler mixture over the top. Sprinkle with the sugar and cinnamon mixture. Bake until topping is golden, about 30 minutes. 

Serve with Vanilla ice cream or whipped cream.

Photography is the property of and copyrighted to ©Welcome Home.

Chicken Madeira

 

I make two recipes with chicken, mushrooms and wine and I love them both.  While they’re are basically prepared the same way, they each have distinctive flavors. If I want something that is savory and rustic, I go for the Chicken Madeira.  If I want a dish that is like something you would order at a fine Italian restaurant, I make Chicken Marsala.  Both recipes taste like you've spent hours in the kitchen, but they’re surprisingly easy to whip up.  

Chicken Madeira is a combination of tender chicken breasts and a rich Madeira cream sauce and is simply out of this world.  Let’s go with the Chicken Madeira today.  

Chicken Madeira

 

1 pound chicken breasts, cut into pieces

1/2 teaspoon salt

1/4 teaspoon pepper

4 tablespoons butter

8 ounces of Cremini, Baby Bella, Shiitake mushrooms

Madeira wine sauce (see below)

2 tablespoons butter, cut into small pieces

 

Preheat the oven to 350 degrees.  Spray the bottom of a baking dish with non-stick spray.  Add half the sliced mushrooms to the pan and spread out evenly. 
 

  

 

 

 

 

 

 

 

 

 

 

 

Cut the chicken breast into pieces and add on top of mushrooms. 

  

 

 

 

 

 

 

 

 

 

 

 

Spread remaining mushrooms on top of chicken and all around the sides of the dish.   

 

 

 

 

 

 

 

 

 

 

 

 

 Pour the Madeira wine sauce over the entire dish. Dot with butter.

 

 

 

 

 

 

 

 

 

 

 

 

Cover with foil and bake for 20 minutes or until temp reads 165 degrees. Remove foil and bake for an additional 10 minutes until hot and bubbly.

 

Madeira Wine Sauce

1 cup beef stock 

1 tablespoon all purpose flour 

1 cup Madeira wine 

2 tablespoons butter

salt and pepper 

Pour the Madeira wine and beef broth to a small saucepan and turn the heat up to medium high bringing the mixture to a boil. Boil for about 5 minutes, stirring constantly, and then reduce to a simmer. Keep cooking until the mixture is reduced by half and the sauce coats the back of a spoon. Approximately 10 minutes. Stir in butter until melted.

 

 

 

 

 

 

 

 

 

 

 

 

 

Photography is the property of and copyrighted to Welcome Home.