Kung Pao Mac and Cheese

I'd like to introduce you to a little dish I like to call Kung Pao Macaroni and Cheese. It's like mac and cheese with a spicy kick. Truly delicious in my opinion. I found the recipe on pinterest, but it originally came from Southern Living (here). They call it King Ranch Chicken Mac and Cheese, but this name is deceiving as there is absolutely no ranch in the dish at all.

(source) 

I forgot to take my own picture and because it was so good it's all gone

This recipe is modified from the original to please my tastes and cooking techniques

Ingredients
 16-oz. pasta (elbow, fusilli, penne, or other small pasta)
2 tablespoons cooking oil
1 medium onion, diced
1 green bell pepper, diced
1 (10-oz.) can diced tomatoes and green chiles
1 (8-oz.) package Velveeta, cubed (I used more than this because it was cheesy enough for me)
3 cups  cooked chicken, shredded
1 (10 3/4-oz.) can cream of chicken soup
1/2 cup sour cream
1 teaspoon chili powder
1/2 teaspoon ground cumin
Preparation
Preheat oven to 350°. Prepare pasta according to package directions.


Meanwhile, heat oil in a large Dutch oven over medium-high heat. Add onion and bell pepper, and sauté 5 minutes or until tender. Stir in tomatoes and green chiles and prepared cheese product; cook, stirring constantly, 2 minutes or until cheese melts. Stir in chicken, next 4 ingredients, and hot cooked pasta until blended. Spoon mixture into a lightly greased 11- x 7-inch baking dish; sprinkle


Bake at 350° for 25 to 30 minutes or until bubbly.

Enjoy!!

Chicken Tortilla Soup

I've been making this soup for over a year. One day my mom decided she wanted a chicken tortilla soup and tossed ingredients into the pot and cooked it. I LOVED the soup and asked for the recipe so my mom had to remember what she'd put in the soup so she could write the recipe down. I still have the index card with the ingredients, but I've made it so often I don't measure or look at the recipe any more. I've tweaked it since the original, but it's mostly the same.


Here is my Chicken Tortilla Soup 

(There are two onions because all I had this day was small onions, and I used more than the one can of chicken broth shown)
Ingredients
3 garlic cloves, minced
1 onion, chopped
cooking oil
1 tps cumin
1 tsp chili powder
sprinkle of dried pepper flakes
salt to taste
pepper to taste
3-4 chicken breasts cooked and shredded (or cubed if you prefer)
1 (15 oz.) can sweet corn, drained
1 (15 oz.) can black beans, drained
1 (15 oz.) can diced tomatoes (plain or tomatoes with green chilies)
16-20 oz chicken broth or stock
Toppings:
sour cream
tortilla chips
shredded cheddar cheese
Directions
In a large pot cook onions and garlic in oil until unions become transparent. Add in spices and stir. Add corn, black beans, tomatoes, and chicken stock or broth. Simmer together until warm.
Hint: the longer you simmer the more the flavors blend. 


Serve topped with a dollop of sour cream, crumbled tortilla chips, and shredded cheese. 

Enjoy! 

Ham and Cheese Bread

Many years ago my family used to get a magazine called "Food and Family" that was run by Kraft Foods. In one issue they had a recipe for ham and cheddar baked into a loaf of bread. It was a hit in my family and we have been tweaking the recipe and making it our own since. 


And here is it my famous Ham and Cheese Bread. Enjoy! 

Ingredients:
1 1/2 cups warm water
2 tablespoons brown sugar
1 package active dry yeast
3 ounces unsalted butter, melted (Approximately 1 stick butter)
2 1/2 teaspoons salt
4 1/2 to 5 cups all-purpose flour
Vegetable oil
1 pound ham thinly sliced
1 package sliced cheese of your choice (provolone, muenster, pepper jack, etc.)
1 whole egg beaten with one tablespoon cold water
Coarse sea
Parmesan cheese
Directions
Combine the water, sugar, yeast, and butter in the bowl until
combined. Let sit for 5 minutes.


Add the salt and flour and mix  until combined. Continue kneading
until the dough is smooth  about 3 to 4 minutes. If the dough appears
too wet, add additional flour, 1 tablespoon at a time. Remove the
dough from the bowl, place on a flat surface and knead into a ball
with your hands.


Oil a bowl with vegetable oil, add the dough and turn to coat with the
oil. Cover with a clean towel or plastic wrap and place in a warm spot
until the dough doubles in size, about 1 hour.


Preheat the oven to 425 degrees F.


Remove dough from bowl and place on lightly floured surface. Using a
rolling pin, roll into a large rectangle. Add ham on top of dough
covering almost to the edges. Add cheese on top of the ham. Fold dough
over lengthwise so the edges barely overlap. Moisten all edges with
water to seal them. Carefully turn dough over and place edge side down
on a greased cookie sheet. Cut three slits in the top to allow it to
vent. Brush egg on top and sprinkle on Parmesan cheese and salt. Bake
for approximately 40 minutes or until crust is golden brown.


Cut into slices and enjoy with your favorite condiments.

It goes fast!!

Special thanks to my brother for taking these nice pictures for me.