It is far too hot again for our liking but fall is just around the corner. I had to work alot this weekend so we took it easy today and only made a few dishes.
We started out with Peanut Butter Crispies~
TIME 20 MINUTES ACTIVE 2 HOURS REFRIGERATING
MAKES ABOUT 40 BALLS
You will need:
2 - 2 1/2 cups All Natural peanut butter
1 cup Kashi Go Lean Crunch cereal
2 cups *Puffed Millet
1 cup craisins, raisins or other bits of dried fruit
1/2 - 1 cup Honey (eye it, it's easier than messing with a measuring cup)
1/2 cup Wheat Germ (optional, I didn't have it this time, but it's in my original recipe)
Mix all ingredients together. Shape into bite size balls with your hands, adding a spoonful of PB if they become to crumbly.
Place on wax paper lined cookie sheets and cool in refrigerator for at least 2 hours.
Keep stored in an airtight container in fridge. These will be perfectly fine to send to school, they will keep their shape.
We used rice crispie cereal instead of the millet and omitted the wheat germ too just personal preference and what was available at the store.
Next up was Hot Wing Wontons
1 cup finely chopped cooked chicken
1/3 cup finely chopped cabbage
1 large carrot, grated
1 celery stalk, finely chopped or grated
1/2 cup Saucy Mama's Hot Wing Sauce
1 egg, beaten
1 package of Wonton Wrappers
Canola or vegetable oil for frying ( about 1/2 gallon )
Blue Cheese dressing for dipping
In a deep sided pot, heat your oil to 350 using a thermometer.
Meanwhile mix together chicken, cabbage, carrot, celery and wing sauce.
Lay out a few wrappers and put a teaspoon of filling in the middle of each.
Brush all 4 sides with a little egg wash and then fold wrapper over and press out all the air and seal the edges.
You can then either leave them in triangles or, for a more bite size package, fold the corners in to create a little purse.
Continue until all the wontons are done.
Gently drop 4 or 5 wontons in the hot oil at a time, frying until golden brown all over, about 1-2 minutes.
Remove and drain on paper towels.
Three Cheese Mac and Cheese
3/4 pound penne
1 1/2 cups heavy cream or half-and-half
2-3 tablespoons finely chopped sweet onion
2 garlic cloves, minced
2 tablespoons all purpose flour
5-ounce log goat cheese
3 ounces sharp white cheddar, shredded
1/2 cup packed freshly grated Parmigiano-Reggiano
2 tablespoons sour cream
3/4 teaspoon lemon zest
1 1/2 teaspoons chopped fresh thyme
salt and white pepper (or freshly ground black pepper)
1 extra large egg yolk
-Preheat oven to 400º. Butter a 10-inch cast-iron skillet.
-In a large pot of boiling salted water, cook pasta until al dente. Drain and return to pot.
-Meanwhile, in a large saucepan, bring heavy cream, onion and garlic to a simmer.
-Transfer 1/2 cup of the cream to a medium bowl and gradually whisk in flour; return mixture to saucepan. Set the bowl aside for later.
-Whisk over moderate heat until thickened, about 3 minutes.
-Remove from heat and whisk in goat cheese, cheddar and half of the Parmigiano until melted.
-Stir or in the sour cream, zest and 1 teaspoon thyme and season with salt and pepper.
-Add egg yolk to medium bowl and gradually whisk in 1/2 cup cheese sauce. Whisk egg/sauce mixture back into saucepan.
-Pour cheese sauce over pasta and toss to coat evenly.
-Add pasta to cast-iron skillet and sprinkle with remaining Parmigiano. Bake for about 25 minutes, until bubbling and golden brown. Sprinkle with remaining thyme.
-Allow mac and cheese to rest for about 5 minutes (if you can stand it), then serve.
Serves 4 as an entrée.
We also made a sandwich we made from an earlier post with pesto, artichokes, fresh mozzarella and basil on olive oil bread. Bridget really likes this sandwich..she could not wait to get a bite :) Easy and yummy!