Advertisements

Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Baked White Cheddar Mac & Cheese With Smoked Sausage

White Cheddar Mac & Cheese With Smoked Sausage (1)

White Cheddar Mac & Cheese With Smoked Sausage (2)

My friend Kim went on home for a week to visit her parents. I knew she’d be celebrating her birthday while she was gone so I thought I’d have something special waiting for her when she returned home. You know after traveling you’re always tired once you get home, no one really wants to cook. I thought, how about a Baked White Cheddar Mac & Cheese With Smoked Sausage waiting for her at home. All she’d have to do is to follow the reheating instructions that I attached to the pan. Happy Birthday, Kim!

You know, it’s just as easy to make two pans of Mac and Cheese as it is to make one. One for her family and one for ours. This recipe will yield two 9 x 9 pans of Baked White Cheddar Mac & Cheese With Smoked Sausage.

 

 

 

2018-08-20 16.17.56

 

 

 

 

White Cheddar Mac & Cheese With Smoked Sausage (1)

Equipment: 2 rimmed baking sheet pans, 2 6-quart stock pots, 1 large
sauté pan, 1- 4 quart saucepan, 2 disposable deep-sided 9 x 9 casserole pans.
Yields: 2 pans, 6-8 serving per pan
Prep Time: 15 minutes
Cook Time: 30-35 minutes
Total Time: 50 minutes

Note: Ingredients (are doubled) for two 9 x 9 pans

Ingredients:
2 16-ounce boxes Barilla Cellentani, corkscrew shaped pasta (or elbow macaroni)
3 sticks unsalted butter, reserve 1 stick for topping, plus butter for greasing pans
1 cup all-purpose flour
2 quarts milk
6 cups of diced smoked sausage sliced and quartered, 3 cups for each pan
2 8-ounce packages, extra-sharp white cheddar, shredded
6-ounces grated Parmesan cheese, divided
1 tablespoon Kosher salt
1 1/2 teaspoons freshly cracked black pepper
1 teaspoon ground nutmeg
3 cups of Panko breadcrumbs
1/4 cup dried parsley flakes

Directions:
Preheat oven to 375-degrees F.
Butter each of the 9 x 9 disposable pans

Into each of the two (6-quart stockpot) pots of boiling salted water, add 1 box of Barilla Cellentani. Cook according to the directions on the package, 6-8 minutes. Drain well into separate colanders.

In the meantime, heat the milk in a 4-quart saucepan, but don’t boil it. In another (6- quart) stockpot melt 2 sticks of butter, add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add in the hot milk and cook until thickened and smooth. Do not rush this process, times may vary, about 7-10 minutes, the sauce will thicken. Off the heat add all the white cheddar, 3 ounces of grated Parmesan, 1 tablespoon Kosher salt, 1 1/2 teaspoons of black pepper, and freshly ground nutmeg. Stir to combine.

Divide the Bechamel sauce, equally into the each of the (6 quarts) stockpots. Divide, equally, the diced smoked sausage into each pot. Add one colander of the cooked, well-drained pasta into each pot. Stir to combine then transfer to the buttered disposable pans.

Breadcrumb Topping:
Melt the remaining 1 stick of butter into a large sauté pan, on low heat, add the Panko crumbs, stir until all the butter is absorbed.  Off the heat, add the remaining grated Parmesan cheese, and dried parsley flakes. Stir to combine. Divide evenly, then sprinkle the bread crumbs on evenly on top of each of the pans. Place each of the disposable pans onto a rimmed baking sheet pan.

Bake for 30-35 minutes, or until the sauce is bubbly and macaroni and topping are a beautiful golden brown.

Tip For Freezing:
Make sure the pan of Mac & Cheese is at room temperature before freezing.
To freeze (one of the pans), DO NOT Add the breadcrumb topping until ready to bake. Cover tightly with foil. Freeze up to 2 months. Remove from the freezer, remove the foil. Add the breadcrumb topping. Spray the dull side of a piece of foil with non-stick cooking spray. This will prevent the topping from sticking to the foil.  Cover the dish tightly with the pre-sprayed foil and bake frozen for 1 hour at 350-degrees F. Remove the foil and continue baking until the top is golden brown, time may vary slightly, around 5-7 minutes.

Advertisements
3 Comments »

Chicken, Broccoli, And Rice Casserole

2016-04-20 20.49.53

What a great weeknight meal!  Casseroles are a magical thing. Everything baking together in one dish. Hot and bubbly, with a golden brown cheesy top. What’s not to love about that?  My cheesy chicken, broccoli, and rice casserole will set you on the path to “Comfort Town”.

Not as traditional as most of the chicken, broccoli, and rice casseroles you may have encountered, I like adding mushrooms and a combination of a yellow and English white cheddar to this dish.

Why an English white cheddar you’re wondering? I’ve compared all kinds of white cheddars in the past, the flavor of, English white cheddar is the best.

I’m fortifying the flavor of my poached chicken for this dish. All that means is that the poaching liquid I’m using is an unsalted chicken broth to enhance the chicken flavor.

 

 

 

 

 

2016-04-20 20.49.53

Prep Time: 40 minutes
Total Cook Time: 1 hour 10 minutes
Yields: 6-8 servings
Equipment:  9 x 11 x 2 baking dish

Ingredients:
1 quart of unsalted chicken broth (poaching liquid)
4 boneless-skinless chicken breasts

1 tablespoon of good olive oil
1 cup diced onions
1 pint of cremini mushrooms, sliced
1 tablespoon of a Fresno chili (approx. 1/2 a Fresno chili, seeded and minced)
1/4 teaspoon Kosher salt
1 teaspoon dried thyme
2 1/2 cups of cooked white rice (Succes boil-n-bag rice, 2 packets, now available in brown rice)
2 1/2 cups of thawed frozen broccoli florets, roughly chopped
3 cups of cooked diced chicken (4 boneless skinless chicken breasts)

Sauce:
2 tablespoons of unsalted butter, plus 2 tablespoons for the topping
2 tablespoons of all-purpose flour
1/2 teaspoon of Kosher salt
1/4 teaspoon black pepper
1 cup of sour cream, room temperature
2 1/2 cups of whole milk
1 3/4 cups of grated English white cheddar
1/4 cup of grated yellow cheddar
2/3 cup of grated Parmesan cheese, plus 4 tablespoons

Directions:
Spray a 9 x 11 x 2 baking dish with cooking spray.

Note: Make sure the frozen broccoli florets are completely thawed. If frozen, place the florets into a large bowl of REALLY warm water for a couple of minutes. Using a colander drain thoroughly. Transfer the broccoli florets to a large plate lined with paper towel to catch any excess water. Transfer the florets to a cutting board and give them a rough chop. Place into a bowl and set aside.

In a large saucepot, on medium heat, add 4 boneless-skinless chicken breasts (in a single layer), dried thyme, Kosher salt, and freshly ground black pepper. Pour 1 quart of unsalted chicken broth, enough to cover the chicken. Once the liquid comes to a boil, turn down the heat to a low simmer and cover. This process should take anywhere from 10-15 minutes.

While the chicken is poaching, start with the boil-in-a-bag rice. Follow the instructions on the box. Once the rice and water are brought to a boil, boil for 8-10 minutes, remove the rice from the bag and transfer to a large bowl, set aside.

The chicken should be opaque in color and have an internal temperature of 165-degrees. Remove the chicken from the poaching liquid and transfer to a plate. Next, dice the chicken into 1-inch cubes. Transfer the diced chicken to a bowl and set aside.

Next, in a large sautèpan on medium heat, add the olive oil. Add the diced onions, cook 3-4 minutes, until soft and translucent. To the onions add the sliced mushrooms, minced Fresno chili, and dried thyme, sautè for another 4-6 minutes. Continue sautèing until all the liquid has evaporated and mushrooms are nice and brown. This is the time to add the Kosher salt to the pan, stir through. Finally, add the broccoli florets and continue to cook for another 1-2 minutes.

Transfer the broccoli, mushroom, and onion mixture into a large mixing bowl. Add to that the cooked rice and diced (cooked) chicken. Toss all the ingredients together and set aside for the time being.

Preheat oven to 350-degrees F.

Directions For Cheese Sauce:
In a 3-quart saucepan,  over medium heat, melt the butter. Sprinkle the flour over the melted butter. Add 1/4 teaspoon of Kosher salt and whisk. Cook for 1 to 2 minutes or until mixture turns light brown. Slowly whisk in the milk, about 3 tablespoons at a time, until smooth and combined. Continue whisking until the sauce starts to boil. Turn the heat down to low and continue to cook, whisking for 1 more minute. Remove from the heat and let cool for 5 minutes.

Switch to a wooden spoon, add the sour cream, stir to combine. Add the grated Parmesan, white, and yellow cheddar to the milk sauce. Add the cheese sauce to the large bowl containing the chicken and vegetables, stir to combine.

Pour into a 9 x 11 x 2 greased baking dish and spread evenly. Sprinkle 4 tablespoon of the grated Parmesan cheese over the top. Dice 2 tablespoons of unsalted butter into tiny cubes. Take the tiny cubes of butter and *DOT the top of the casserole.

Bake for 25 minutes or until completely heated through. Turn broiler to the ON position and cook another 3-5 minutes, until the top is golden brown.

*DOT: a food process involving the placement of small bits and/or pieces of food to evenly distribute particles over the top that are to be melted or absorbed.

Leave a comment »

Maple Bourbon Brined Turkey

2015-11-30 14.22.38

2015-11-30 16.34.18

This is my traditional recipe for making a turkey. My maple bourbon brine is the start. Echoing those flavors, I finish, with a maple bourbon gravy. The brine process starts 24 hours before the bird goes into the oven. It’s a lot of steps, all of which are easy and necessary, to have the most flavorful and tender turkey you’ll ever eat. This recipe has quite of few steps, but all are fairly easy. It’s really all in the planning.

Before starting the whole brine process, the turkey must me completely thawed. My recipe is listed in 3 parts. Part 1 is the brine. Part 2 is the prep of the turkey for the oven. Part three is cooking the turkey and making the gravy.

Part 1:
Process For The Brine -12 pound Turkey
Equipment:1 large plastic container with tight fitting lid and 1 large stock pot
Prep Time: 40-45 minutes
Inactive Prep Time: 24 hours plus 15 minutes

Cook Time: Bring the brine up to a boil then turn the heat off.
Place the brine into the refrigerator to chill completely.

Ingredients:
2 quarts water
2 orange peels
1 lemon peel
3 cloves of smashed garlic
1/4 cup of Kosher salt
1-1/2 cups of bourbon
1-1/2  12 ounce bottles of pure maple syrup
15 sprigs of thyme  (no need to strip leaves)
1 large sprig of Rosemary ( no need to strip leaves)
5 bay leaves (dried)
2 tablespoons of tricolor peppercorns
1-1/2 cups of organic apple juice
1/4 cup of apple cider vinegar

Directions:
Prep all the ingredients for the brine including measuring out the water. Place all the ingredients listed above in a large stock pot. Turn stove on med high heat and bring everything up to a boil and then immediately remove from the heat source. Let the brine cool down, then place it into the frig, uncovered to chill, for around 30-35 minutes  or until completely cool.

Remove turkey from its packaging and remove the neck and innards from the cavities of the bird. The only part I keep is the neck to make turkey stock from. I’ll tell you about that in a minute. Completely pat dry the turkey really well. Place the bird into the brine container and back into the frig until the brine liquid has cooled.

Once the brine is ready and completely cooled, take the turkey in the brine container out and pour the liquid over the bird. The bird should be completely submerged in the liquid. Place the lid on and refrigerate for 24 hours. A quick note: Take notice on what time you place the bird into the brine. This will give you an idea of when the bird will be going into the oven. Allow an extra 20 minutes for rinsing the brine off the bird and letting it soak in clean water for 15 minutes. This will remove any extra salt flavor still on the bird. Then once again you will need to dry the turkey completely before part 2.

Part 2:
Once the bird has come out of the brine and well dried, it’s time to make a compound butter ( flavored butter) for the turkey. I have softened room temperature butter in a bowl. I add to that grated garlic, lemon and orange zest, Kosher salt, and black pepper. I mix all those ingredients together. With my clean hands!, I lift up the skin on the breast area, and slather as much of the butter underneath the skin as possible. Reaching as far around with breaking or tearing the skin. Next, I fill both cavities of the bird with flavorings.

Part 2:
Prep Time: 15-20 minutes
Equipment: Roasting pan with rack
Cooking Time: about 2 hours 40 minutes
Ingredients:
1 stick of softened unsalted butter
zest of an orange
zest of a lemon
2 cloves of grated garlic
2 tablespoons plus 1 teaspoon of Kosher salt
2 teaspoons plus 1/2 teaspoon of black pepper
1 onion
1 head of garlic cut in half lengthwise
10 sprigs of thyme
4 sprigs of rosemary
1/4 cup  of Olive oil
2 quarts of unsalted chicken stock- generally 2 cups (enough to fill the bottom of the roasting pan with liquid, having the level of liquid about 1 inch high). 1 quart is used to make the turkey stock

Directions:
Preheat oven to 450 degrees F. In a bowl place the softened butter. Add the zest of both the lemon and orange. Grate both garlic cloves and add that along with Kosher salt and black pepper. Mix all the ingredients together.Moving on, I release the birds legs from their packaging position as you see in the pictures.

Next, the same lemon and orange used for their zest, cut in half. Place one half of each one into each of the cavities. Then the garlic bulb. Again, place one half in each cavity. To those I add the 1 onion, peel still on, that I’ve quartered in both cavities. Finally, divide the sprigs of herbs up and place them into both cavity.

Now I rub the compound butter underneath the skin, reaching as far as you can without breaking the skin. Next, I rub the olive oil all over the outside of the bird. Then I sprinkle the  Kosher salt, and black pepper all over the turkey. Finally, I add the 2 cups of broth to the bottom of the roasting pan.

Part 3:

Place the turkey into the oven and immediately reduce the heat to 350 degrees F. Every 30-45 minutes remove the turkey from the oven. Close the oven door to keep the heat in, and baste the turkey, using the juices from the bottom of the pan. About halfway through the cooking process, take the temperature of the turkey using a meat thermometer. Place the thermometer between the thigh and the breast meat for the best reading. This allows you to see how fast the bird is cooking and to gauge the time better. If you see the top is browning to quickly, place a foil tent over the turkey for the time remaining. Keeping in mind, that you still need to baste the turkey every 30-45 minutes or so. Once the turkey’s temperature reaches 165 degrees, about 2 hours 40 minutes, take the bird out of the oven.

Once the turkey is in the oven, this is what I’m doing on top of the stove.

I have the turkey neck place in the bottom of a large sauce pot. I cover the neck with 1 quart of unsalted chicken stock, 1 teaspoon of Kosher salt, 1/2 teaspoon of black pepper,  and 3 sprigs of thyme. Turn the heat up to med-high heat and bring this up to a boil. Reduce it to a simmer, cover, and cook, on med low heat,  for about 1/1/2 hours. Once finished,  I strain the liquid, using a sieve, over a bowl to catch this delicious stock. Now I have a container of turkey stock along with a container with my leftover unsalted chicken stock (remember I only used 2 cups for the bottom of the roasting pan) to make my gravy.

At this point, remove the bird from the pan. I like to tilt the bird slightly over the roasting pan, so that any juices that are in the cavities will fall to the bottom of the pan. Place the turkey on a large board and cover with foil until you ready to carve. Leave all the ingredients, in the cavities.

Directions For Gravy:
Ingredients:
3 tablespoons of bourbon
1/4 cup of pure maple syrup
12 sage leaves (reserve 4 leaves chopped for the finished gravy)
1-1/2 cups of turkey stock
1 cup of unsalted chicken stock
3/4 stick of unsalted butter
3/4 cup of flour
1 tablespoon of Kosher salt
1 teaspoon black pepper

Directions;
First, I throw in the 8 sage leaves while the juices are still really hot. I just let them steep in the juices for a couple of minutes, then I remove them. I use one of those gadgets that separates the fat from the juices that accumulated in the bottom of the roasting pan. I discard the fat and pour the juices into a bowl.

I return the empty roasting pan to the stove, on med high heat.  I add in 1/4 cup of the turkey stock I made. Scraping the bits off the bottom until they all release. I also add these juices with the pan juices in the bowl. Now my pan juices have no fat but the extra flavor from the bits that came off the bottom of the pan.

Now I’m working with a clean roasting pan again, and I have it set to medium heat. To the pan I add in the butter. Let the butter melt then add in the flour. Whisking continuously until all the raw flour has cooked out. Next, I add in the pan juices that I reserved in the bowl along with the bourbon, maple syrup, chicken stock, and the turkey stock. I turn the heat back up to med-high heat, still whisking, and let all those ingredients come up to a bubble and thicken. I also add in the reserved chopped sage leaves for color and flavor in the gravy.

 

Leave a comment »

%d bloggers like this: