Italian Mac 'n Cheese
Serves 4
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Since I like cooking a lot, I started watching the food network on cable television. They have a bunch of cooking shows on there. I saw a couple of the cooks that I liked but one stood out from the rest. Her name is Rachael Ray. When she cooks, she jokes around too. Let me tell you a little about her, the first job she had was working at a candy counter in Macy's in New York, where she eventually managed the fresh foods department. She later helped open a New City Market. Her show on the food network is 30 minute meals and she also has tasty travels. When she cooks, she uses E.V.O.O. in all of her meals that she makes. This is her acronym for Extra Virgin Olive Oil. Rachael Ray now has her very own show on regular t.v. It is on channel 4 everyday. Here are some recipes of hers that you might like to try Enjoy!! To visit Rachael Ray's page, click here
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Serves 4
Bring a large pot of water to a boil. Salt water
and cook pasta to a chewy al dente, about eight
minutes.
Place a large pot of
water over high heat and
bring to a boil, adding
a pinch of salt. Cook
pasta according to
directions, to al dente.
Have a grown-up helper (GH)
drain the pasta.
Meanwhile, smash garlic
cloves with a small pan;
separate out the skins
and throw them away.
Heat a large skillet
over medium heat. Add
EVOO and butter. When
butter has melted into
EVOO, add crushed garlic
and cook for two
minutes.
Add shrimp, then add the
salt and pepper. Cook
shrimp until heated
through, about 2-3
minutes. Add stock and
increase heat to bring
to a boil.
When liquid boils,
remove skillet from
heat. Add the pasta to
the skillet.
Toss pasta with shrimp,
sauce and the snipped or
chopped herbs. Adjust
seasonings and serve.
.
Preheat oven to
450°F.
Place potatoes in a
large sauce pot, cover
with water by at least 1
to 2 inches and place
over high heat to bring
up to a boil. Once
boiling, add some salt
and cook until potatoes
are tender, about 10-12
minutes.
While potatoes are
cooking, trim silver
skin or connective
tissue off tenderloins
with a very sharp thin
knife.
Place them on a
non-stick cookie sheet
with a rim. Coat
tenderloins with EVOO
then sprinkle with the
grill seasoning.
Transfer to oven and
roast for 25-30 minutes,
until the internal
temperature reaches
145°F.
Place green beans and
half the chopped onion
onto a cookie sheet,
drizzle with a little
EVOO and season with
some salt and pepper.
Toss to coat evenly
then transfer to the
oven with the pork to
roast for the last 12-15
minutes the tenderloins
are in the oven. Give
them a shake about 5
minutes into the
roasting time.
Let meat rest while you
finish the potatoes and
sauce.
Once you have the beans
working in the oven,
start the BBQ pan gravy:
Heat a medium skillet
with 1 turn of the pan
of EVOO, about 1
tablespoon, over
medium-high heat. Add
the remaining onion,
garlic and a little salt
and pepper to the pot.
Cook, stirring
frequently, for 2-3
minutes or until the
onions start to get
tender. Add 1 tablespoon
of butter and melt. Add
the flour and cook for 1
minute.
Add BBQ sauce and
whisk in the chicken
stock. Bring up to a
bubble then turn down
the heat and let the pan
sauce cook until thick.
Once the potatoes are
tender, drain and return
them to the pot. Add 1/2
cup of milk and 3
tablespoons of butter,
season with salt and
pepper, and add the
chopped green onions.
Smash with a potato
masher or back of a fork
to desired consistency.
To serve, thinly slice 2 of your roasted pork tenderloins, reserve the other 2 in the fridge for the next day.
Platter it up drizzled with your BBQ pan sauce, and serve alongside the green onion smashed potatoes and the roasted string beans.
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