I'm strong because I know my weakness. I'm wise because I've been foolish. I laugh because I've known sadness.
Having a challenge finding the author of this quote to give proper credit but have post it now. Help me out if you know who it is.
Monday, March 18, 2013
I Am
Having a challenge finding the author of this quote to give proper credit but have post it now. Help me out if you know who it is.
Thursday, March 14, 2013
I have nailed it!
The luck of the third adventure. St. Paddy's Day must be around the corner with the abundance of my luck these past few days. Tonight's luck rests in the scraped empty pot of my best cheese sauce for 'Mac n Cheese'.
Here is what I carefully placed in the pot:
small container of whipping cream
tablespoon of butter
almost one cup of milk
few dashes of cayenne pepper, I know the spiciness I like and went one dash less
couple shakes of nutmeg
quite a few grinds of black pepper
three pinches of Hawaiian sea salt
Once all the above ingredients were sitting pretty in the pot, I began to stir them together. When this was hot (heated on a low to low-medium temperature) I added approximately three cups of shredded Tillamook Vintage Aged White Cheddar and a handful of shredded Tillamook Medium Cheddar. When the cheese was melted, I added a tablespoon of wheat flour.
When the cheese mix was about halfway done, in a separate pan I sauteed red onions, left in ring formation, in olive oil then placed the fresh squeezed orange juice marinated chicken breasts on top of onions for about a minute then brought the onions on top of the chicken as the breasts lay flat on the pan.
Continually stirring the cheese mixture then chopped the chicken into larger than bite size pieces (at least larger for me), tossed them into the cheese mix then topped the perfectly boiled elbow macaroni (a few seconds after al dente) with the scrumptious cheese and chicken mixture.
I will use this cheese again and again for many more mac n cheese dishes; the consistency of the cheese mixture was what I have been wanting and the taste...oh my god so delicious. Salty and creamy and smooth, wrapped up into each bite.
I have nailed my mac n cheese recipe and am prepared to make it again!
Here is what I carefully placed in the pot:
small container of whipping cream
tablespoon of butter
almost one cup of milk
few dashes of cayenne pepper, I know the spiciness I like and went one dash less
couple shakes of nutmeg
quite a few grinds of black pepper
three pinches of Hawaiian sea salt
Once all the above ingredients were sitting pretty in the pot, I began to stir them together. When this was hot (heated on a low to low-medium temperature) I added approximately three cups of shredded Tillamook Vintage Aged White Cheddar and a handful of shredded Tillamook Medium Cheddar. When the cheese was melted, I added a tablespoon of wheat flour.
When the cheese mix was about halfway done, in a separate pan I sauteed red onions, left in ring formation, in olive oil then placed the fresh squeezed orange juice marinated chicken breasts on top of onions for about a minute then brought the onions on top of the chicken as the breasts lay flat on the pan.
Continually stirring the cheese mixture then chopped the chicken into larger than bite size pieces (at least larger for me), tossed them into the cheese mix then topped the perfectly boiled elbow macaroni (a few seconds after al dente) with the scrumptious cheese and chicken mixture.
I will use this cheese again and again for many more mac n cheese dishes; the consistency of the cheese mixture was what I have been wanting and the taste...oh my god so delicious. Salty and creamy and smooth, wrapped up into each bite.
I have nailed my mac n cheese recipe and am prepared to make it again!
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