Best. Ever. Mac 'n Cheese

2 Tbs. butter
1 tsp. salt
2 Tbs. flour
1 cup milk
1 cup cheese

1.5 cup macaroni noodles

Cook noodles as directed on the box.

Melt butter in the microwave. Stir in flour and salt until a paste forms.
Add milk and microwave for 4 minutes, stirring every minute.
Add cheese and microwave 1 more minute.

Drain noodles. Pour cheese sauce over noodles. You can bake it in the oven if you like (with cheese sprinkled on top), but I prefer it saucy and right after its stirred together!!


(And, don't tell anyone I told you, but one making of the cheese sauce and a can of rotel go great together with a bag of chips. Just sayin')


From: Momma Joy

Amazing Shrimp and Grits

(according to my testers in Chicago this "Bacon Wrapped Shrimp" is amazing!)

INGREDIENTS:

For the Shrimp:

18 pc black tiger shrimp, peeled and deveined
1/2 T Kosher salt
9 bacon slices
2 t cracked black pepper
Grapeseed oil for searing

For the Grits:

2qt chicken stock
1qt milk
1/4 stick unsalted butter
1qt instant grits
2 cups grilled corn kernels
1 cup poblano peppers, small diced
2 cups aged white cheddar cheese
3 T chopped cilantro
2 T Kosher salt
2 T cracked black pepper

For the Chipotle-Tomato Butter:

1/2 yellow onion, chopped
2 T chopped garlic
3 Roma tomatoes, chopped
3 T chipotle peppers (in Adobo)
1t black peppercorns
2 cups chicken stock
1/2 stick unsalted butter
1/2 bunch cilantro
1 lemon, juiced
2 t Kosher salt

DIRECTIONS:

Shrimp Prep:

Season shrimp with a little Kosher salt. Using a hot grill, quickly mark each shrimp. Remove from grill and allow time to cool. Shrimp should still be uncooked. When cool enough to handle, wrap each shrimp with a half piece of bacon. Season with cracked black pepper. Sear each shrimp in grapeseed oil till crispy on both sides. Serve when rest of dish is ready.

Grits Prep:

Using a deep saucepot combine chicken stock and milk. Bring to a simmer, add butter, and allow time for it to dissolve. Slowly whisk in grits a little at a time. When grits begin to thicken, lower heat. Switch to a spatula and fold in the rest of the ingredients. Adjust for addition seasonings if needed. If grits are too thick, add more chicken stock.

For the Chipotle-Tomato Butter Sauce:

In a saucepot, saute onions and garlic over medium heat. Next, add tomatoes, chipotle peppers and peppercorns. Continue to cook for another three minutes. Deglaze with chicken stock and lower heat. Cook for 5 minutes then place in a blender; blend till smooth. Place liquid back in saucepot and over low heat mount with butter, whisking in a little at a time. Add cilantro and season with lemon juice and salt. Turn off heat and allow 5 minutes to steep cilantro. Strain through fine mesh strainer and reserve warm till time to serve.

To Plate:

Place small amount of grits in the center of a large plate. Drizzle sauce around grits. Place three pieces of shrimp around grits. Serve.



(Taken from http://recipes.mt.bravotv.com/top_chef/season_3/episode_7/baconwrapped_shrimp.php by Tre, Top Chef)

PK's Famous Pico De Gallo

(Sources in Illinois tell me it's great to mix up and put on top burritos!)

1 tomato
1/2 onion
1 jalapeno pepper (seeded)
1 Garlic clove
Handful of cilantro
1 lime

Yummy! Yummy!

Corn Souffle

1 can cream corn
1 can whole corn
1 box jiffy corn bread mix
1/4 stick butter
1 cup sour cream
2 eggs

Mix together in order
Grease 13X9 pan
Bake at 350 degrees for 30 minutes

From Mary Carnes