Pasta and Broccoli Recipe

I love this and my kids love it, Kenneth not so much.  It is a quick and easy meal and a good way to get your kids to eat  broccoli.  Try it, you might like it.

12 oz. uncooked pasta
6 1/2 cups fresh broccoli florets, no stems
5 cloves garlic, smashed and chopped (I don't use that much garlic)
1/4 cup grated parmesan cheese
2 Tbsp olive oil, divided
salt and pepper

Bring a large pot of salted water to a boil.  When water boils, add pasta and broccoli at the same time and cook according to pasta instructions for al dente.  When pasta is almost done cooking, reserve about 1 cup of the pasta water and set aside.  Drain pasta and broccoli.

Return the pot to the stove and set heat to high; add 1 tbsp olive oil, when hot, add garlic.  Cook until golden, reduce flame to low and add pasta back to the pot.

Mix well, add remaining olive oil, grated cheese, salt and pepper to taste mixing well and smashing any large pieces of broccoli to break up.

Add 1/2 cup of reserved pasta water and mix well adding more if needed.

Serve in pasta bowls with additional grated cheese on the side.

Macaroni and Cheese

This is our very favorite mac and cheese recipe.

4 cups dried macaroni
1 whole egg beaten
1/4 cup butter
2 1/2 cups whole milk
2 heaping tsp of dry mustard, more if desired
1 pound cheese, grated (we like sharp best)
1/2 tsp salt, more to taste
1/2 tsp seasoned salt, more to taste
1/2 tsp ground black pepper
optional spices:  cayenne pepper, paprika, thyme (i have never tried these)

Cook macaroni until very firm.  Macaroni should be too firm to eat right out of the pot.  Drain.
In a small bowl, beat egg.
In a large pot, melt butter and sprinkle in flour.  whisk together over medium-low heat.  Cook mixture for five minutes, whisking constantly.  Don't let it burn.
Pour in milk, add mustard, and whisk until smooth.  Cook for five minutes until very thick.
Reduce heat to low.
Take 1/4 cup of the sauce and slowly pour it into beaten egg, whisking constantly to avoid cooking eggs.  Whisk together till smooth.
Pour egg mixture into sauce, whisking constantly.  Stir until smooth.
Add in cheese and stir to melt.
Add salt and pepper.  Taste sauce and add more salt and seasoned salt as needed!  DO NOT UNDER SALT.
Pour in drained, cooked macaroni and stir to combine.
Serve immediately (very creamy) or pour into a buttered baking dish, top with extra cheese, and bake for 20to 25 minutes or until bubbly and golden on top.  (we don't bake it)

Japanese Stir Fry

I found this in moms recipe book and we love it!  It is a quick and easy meal.

1 package frozen Japanese style stir fry veggies
1-2 cups cubed, cooked chicken

Teriyaki sauce:
1 Tbsp oil
1 Tbsp cornstarch
1 Tbsp vinegar
3 Tbsp soy sauce
3 Tbsp sugar
1/4 tsp ginger
1/4 cup water

Stir fry veggies according to package directions.  Add chicken, then teriyaki sauce and cook until thick.  Serve over hot rice.

Baked Chimichanga

1 1lb chicken, shredded
1 onion, chopped
1 clove garlic
1/2 tsp. chili powder
Taco seasoning to taste
3/4 c. shredded cheese
1 4 oz. can green chiles
1/2 c. chopped cilantro
Fresh spinach, chopped (optional)
Green peppers, diced (optional)
1 can black beans (optional)
1/2 large flour or wheat tortillas

Brown meat, add onion, garlic, chili powder, and taco seasoning to taste.  Drain any liquid.  add cheese, chili peppers, and cilantro (and any optional ingredients).  Assemble like a burrito and place side by side in a baking dish.  Sprinkle cheese and cilantro on top for garnish.  Bake at 400 degrees for about 25 minutes or until golden brown.