Mac and Cheese with Tomato & Bread Crumb Topping

I watched Ina Garten make this on her show last week, Yum! It looked amazing.  I made some at home with a few of my own adaptations.  I used salted butter (that was all I had).  I also substituted Swiss cheese for the Gruyere, made the proportions half Swiss and half Sharp Cheddar.  And I omitted the nutmeg.  I don't know why, but I really don't like nutmeg! :)

Mac and Cheese

Copyright, 2002, Barefoot Contessa Family Style, All Rights Reserved

Prep Time:

hr min

Inactive Prep Time:

hr min

Cook Time:

hr min

Level:

0

Serves:

6 to 8 servings

Ingredients

• Kosher salt
• Vegetable oil
• 1 pound elbow macaroni or cavatappi
• 1 quart milk
• 8 tablespoons (1 stick) unsalted butter, divided
• 1/2 cup all-purpose flour
• 12 ounces Gruyere, grated (4 cups)
• 8 ounces extra-sharp Cheddar, grated (2 cups)
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon ground nutmeg
• 3/4 pound fresh tomatoes (4 small)
• 1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)

Directions

Preheat the oven to 375 degrees F.

Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.

Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish.

Slice the tomatoes and arrange on top. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

Peanut Butter Banana Bread

Nutrition Facts

• One serving:
• 1 slice

• Calories:
• 257

• Fat:
• 12 g

• Saturated Fat:
• 7 g

• Cholesterol:
• 38 mg

• Sodium:
• 128 mg

• Carbohydrate:
• 36 g

• Fiber:
• 1 g

• Protein:
• 4 g

Peanut Butter Banana Bread

From Taste of Home

"My family literally comes running when they smell this bread baking." Between the thick chocolate layer and the crumbly topping, this bread is simply scrumptious! Sherry Lee Columbus, Ohio

SERVINGS	24
CATEGORY	Lower Fat
METHOD	Baked
PREP	25 min.
COOK	45 min.
TOTAL	70 min.

INGREDIENTS

• TOPPING:
  
• 1/2 cup all-purpose flour
  
• 1/2 cup Domino® or C&H® Pure Cane Dark Brown Sugar
  
• 1/4 cup creamy peanut butter
  
• 1/2 teaspoon ground cinnamon
  
• BATTER:
  
• 1/2 cup butter, softened
  
• 1 package (8 ounces) cream cheese, softened
  
• 1-1/4 cups Domino® or C&H® Granulated Pure Cane Sugar
  
• 2 eggs
  
• 1 cup mashed ripe bananas
  
• 1 teaspoon vanilla extract
  
• 2-1/4 cups all-purpose flour
  
• 1-1/2 teaspoons baking powder
  
• 1/2 teaspoon baking soda
  
• 1 teaspoon ground cinnamon
  
• 1-1/2 cups semisweet chocolate chips
  
  

DIRECTIONS

In a small bowl, stir the flour, brown sugar, peanut butter and cinnamon until crumbly; set aside. 
    In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in bananas and vanilla. Combine the flour, baking powder, baking soda and cinnamon; stir into creamed mixture just until moistened. 
    Divide half of the batter between two greased 8-in. x 4-in. loaf pans; sprinkle with half of the topping. Top with chocolate chips. Repeat layers of batter and topping. 
    Bake at 350° for 45-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves (12 slices each). 

Enchiladas Verdes

Nutrition Facts

• One serving:
• 2 enchiladas

• Calories:
• 676

• Fat:
• 41 g

• Saturated Fat:
• 19 g

• Cholesterol:
• 121 mg

• Sodium:
• 1406 mg

• Carbohydrate:
• 40 g

• Fiber:
• 4 g

• Protein:
• 36 g

Enchiladas Verdes

From Taste of Home

SERVINGS	6
CATEGORY	Main Dish
METHOD	Baked
PREP	45 min.
COOK	25 min.
TOTAL	70 min.

INGREDIENTS

• 1 pound lean ground beef
  
• 1 large onion, chopped
  
• 1 small garlic clove, minced
  
• 1/4 teaspoon salt
  
• 2 cups (8 ounces) shredded cheddar cheese
  
• 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  
• 1 package (8 ounces) process cheese (Velveeta), cubed
  
• 3/4 cup evaporated milk
  
• 1 can (4 ounces) chopped green chilies, drained
  
• 1 jar (2 ounces) diced pimientos, drained
  
• 12 corn tortillas (6 inches)
  
• 1/4 cup canola oil
  
  

DIRECTIONS

In a large skillet, cook the beef, onion, garlic and salt over medium heat until meat is no longer pink; drain. Stir in cheddar cheese; set aside. 
    Meanwhile, in a large saucepan, cook and stir the soup, process cheese and milk over medium heat until cheese is melted. Stir in chilies and pimientos. 
    In a large skillet, fry tortillas, one at a time, in oil for 5 seconds on each side or until golden. Drain on paper towels. Place a scant 1/4 cup of reserved meat mixture down the center of each tortilla. Roll up and place seam side down in greased 13-in. x 9-in. baking dish. Pour cheese sauce over the top. Cover and bake at 350° for 25-30 minutes or until heated through. Yield: 6 servings. 

Chicken Fried Rice

Chicken Fried Rice

Recipe created by Curtis Stone

Try chef Curtis Stone's recipe for Chicken Fried Rice, a tasty family favorite from his complete seven-day menu.

Ingredients:

Serves 4

• 1 1/2 cups rinsed, drained uncooked long-grain white rice
• 1/4 tsp. salt
• 5 Tbsp. canola oil , divided
• 2 large eggs , beaten to blend
• 2 Boneless, skinless chicken breasts , cut into bite-size pieces
• 4 small peeled and finely diced carrots (about 4 ounces total)
• 1 1/2 cups broccoli , cut into small pieces about 1/4 inch in size
• Salt and freshly ground black pepper
• 3/4 cup thinly sliced green onions
• 1/3 cup reduced-sodium soy sauce
• 1 Tsp. toasted sesame oil

Combine 2 2/3 cups water, rice and 1/4 teaspoon of salt in a rice cooker, and cook according to the manufacturer's instructions. Transfer the steamed rice to a baking sheet to cool to room temperature. Cover and refrigerate until cold.

Heat 1 tablespoon of canola oil in a large wok over medium-high heat. Add the eggs and stir with a fork for about 30 seconds or until just cooked. Remove the eggs from the wok and set aside on a plate.

Heat 1 tablespoon of oil in the wok, season chicken with salt and pepper and cook for 4 to 5 minutes or until golden brown and cooked through. Remove chicken to a plate. Heat the remaining 3 tablespoons of canola oil in the wok over medium-high heat.

Add the carrots and broccoli to the wok, and stir-fry for 2 minutes. Add the cold rice, and stir-fry for 2 minutes or until heated through. Season with salt and pepper. Stir in the eggs, chicken and 3/4 of the green onions. Add the soy sauce and sesame oil and continue to stir-fry for 1 minute. Transfer the rice to a bowl and sprinkle with the remaining green onions.