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Tailgating Recipes: Salt & Pepper Preview Lasagna
March 29, 2010 By
Ultimate Tailgating Mac and Cheese
March 25, 2010 By 1 Comment
This recipe is from the Buffalo News and it makes enough for the entire crowd at the stadium! If you only want to feed a few, you might want to cut the recipe down by at least a third! My friend Carol made it and it was delicious!
INGREDIENTS:
- 3 lb. elbow macaroni, cooked al dente
- 2 pound loaf Velveeta
- Meat from 1 cooked chicken, cut into bite-sized pieces
- 4 c. chopped onion
- 8 oz. blue cheese
- 4 oz. (1 stick) butter
- 2 c. milk
- 1/2 c. cayenne pepper hot sauce, like Frank’s
- 1 lb. sharp cheddar, shredded
- 2 c. celery, sliced thin
- 1 c. plain yogurt
DIRECTIONS:
1. Cook macaroni al dente. Drain and rinse with cold water to stop cooking. Skin chicken and strip meat, tearing it into bite-sized chunks.
2. In large pot, melt butter. When foaming stops, add onions. Cook over high heat, stirring frequently, until translucent and browning, 10 to 15 minutes. Do not allow to burn.
3. Add hot sauce, stirring until sauce evaporates into onions, about 5 minutes. Reduce heat to medium.
4. Add milk, yogurt and Velveeta torn in chunks. Stir steadily as Velveeta melts into liquid. (Do not allow to boil, or it will burn on the bottom of the pot.)
5. Set oven to 500°.* Spread cooked macaroni in standard half-sheet sized foil catering pan. Scatter celery and chicken over the macaroni, and crush blue cheese to spread across the mixture. Add cheese sauce and stir to combine everything evenly. Smooth out the mixture.
6. Top with shredded cheddar and place pan in preheated oven. Bake until brown and bubbly, 20 to 30 minutes. Can be covered with heavy foil and kept warm in a cooler, stuffed with crumpled newspaper as insulation, for up to four hours.
* This sounds like a very hot oven! You may want to bake it at 450 or lower.
Source: Drunken Tailgate
Richmond, VA Marathon
November 14, 2009 By Leave a Comment
CookingandSports.com wishes Donna Callis Good Luck Today as she runs in her 1st Half- Marathon!
Pasta the night before a big race can give your body the carbs needed for the big run. We found this perfect recipe from Runner’s World:
Chicken Scallopini with Linguine and Spinach
8 ounces whole-wheat linguine
4 chicken breasts (each about 5 ounces)
Salt and pepper to taste
1 teaspoon fresh thyme, chopped
2 cloves garlic, finely chopped
3 cups or one package baby spinach
1 teaspoon fresh basil, finely chopped
2 tablespoons olive oil
11/2 cups Bertolli Organic Olive Oil, Basil, and Garlic sauce*
1 tablespoon fresh flat-leaf parsley, chopped
1/2 cup Parmigiano-Reggiano, grated
Cook pasta according to package directions. Season chicken with salt, pepper, and thyme. Preheat a nonstick skillet on medium-high heat. Brown chicken on both sides and cook until done (about seven minutes each side). Remove from pan. In skillet, saute garlic, spinach, and basil with olive oil over high heat. Drain pasta and add it to the skillet, remove from heat, and combine with spinach mixture. Place pasta in serving dish, top with heated tomato sauce and sliced chicken breasts. Garnish with parsley and Parmigiano-Reggiano. Serves four.
Calories: 550
Fat: 16 g
Carbs: 51 g
Protein: 49 g
Broadmoor Tomato Sauce
1 tablespoon extra virgin olive oil
1 shallot, finely chopped
2 cloves garlic, minced
8 ounces (1 cup) canned crushed tomatoes with liquid
4 ounces (1/2 cup) tomato puree
1 tablespoon fresh basil leaves, coarse chopped
1 teaspoon fresh oregano leaves, chopped
Salt and pepper to taste
In a saucepan over medium heat, saut?he oil, shallot, and garlic. Add crushed tomatoes, puree, and tomato liquid, bring to a simmer. Stir in herbs and season with salt and pepper. Continue to simmer on reduced heat for 15 minutes. Adjust consistency with water and season to taste.