I made some delicious dinner today! I saw it on Rachael Ray and wanted to try it. I made a few changes, but it was so good. Here are the recipes:
Mac and Cheese
1 pound pasta
1 tablespoon extra-virgin olive oil
1/2 pound turkey bacon, chopped
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup chicken stock
1 cup whole milk
Freshly ground black pepper
2 cups shredded Gruyere
Pinch freshly grated nutmeg, to taste
1 tablespoon Dijon mustard
Heat water for pasta, salt water and cook pasta to al dente.
While pasta water comes to boil, heat extra-virgin olive oil, 1 turn of the pan, in a deep skillet over medium-high heat. When oil is hot, add bacon and crisp, 5 to 6 minutes. Remove with a slotted spoon and drain on paper towels.
Heat a sauce pot over medium heat. Add butter, melt and whisk in flour. Cook 1 minute then whisk in stock and milk and bring to a bubble. Thicken a few minutes then season with salt and pepper. Melt in cheese stirring it in a figure-8 motion with a wooden spoon. Add nutmeg and mustard and adjust salt and pepper.
Drain pasta, and stir in cheese sauce to coat. Top with crispy bacon and serve.
2 tablespoons coarse sea salt
1/2 cup sesame seeds
4 tablespoons dried minced onion
1 tablespoon thyme
1 tablespoon rosemary
1 tablespoon parsley
2 packages, 1 1/2 to 2 pounds, chicken tenders
Preheat oven to 400 degrees F.
Mix the salt, seeds, onion and herbs on shallow plate then coat the chicken tenders in mixture and bake on nonstick baking sheet 18 to 20 minutes until golden and firm. Turn halfway through the cooking.