Saturday, December 23, 2023

Betty Jo Melvin's Macaroni & Cheese

6 T. butter, cubed, plus more for baking dish
12 oz. uncooked elbow macaroni
1 12-oz. can evaporated milk
1 c. plus 2 T. whole milk
3 large eggs, lightly beaten
1-1/2 oz. processed cheese (Velveeta), cut into 1/2" cubes
1-1/2 t. kosher salt
1/2 t. black pepper
11-1/2 oz. (3 c.) pre-shredded sharp cheddar cheese, divided
4-1/2 oz. (1-1/2 c.) pre-shredded mild cheddar cheese, divided

Preheat oven to 425 degrees. Grease a 13 x 9" baking dish with butter and set aside.

Prepare macaroni per package directions for al dente. Drain and transfer to a large bowl.

Stir butter into hot macaroni until melted. Stir in evaporated milk, whole milk, and eggs until well combined. Fold in processed cheese, salt, pepper, 2-1/2 c. of the sharp cheddar, and 1 c. of the mild cheddar.

Transfer macaroni mixture to prepared baking dish. Sprinkle evenly with remaining 1/2 c. sharp and 1/2 c. mild cheddar cheeses.

Bake, uncovered, in preheated oven until golden and bubbly, 45-50 min. Serve immediately.

Serves 10.

Adapted from Southern Living magazine, Dec. 2023, p. 15.  

Sunday, November 19, 2023

Butternut Enchilada Casserole

2 T. olive oil
1 t. chipotle chili powder
1 t. sweet or smoked paprika
1 t. ground cumin
1/2 t. kosher salt
1 13-oz. package cubed butternut squash
1 chopped red bell pepper
1 chopped poblano chile
3/4 c. chopped red onion (from 1 onion)
1 15-oz. can black beans, drained and rinsed
15 5-1/2" corn tortillas, divided
2 c. (16 oz.) red enchilada sauce, divided
6 oz. pepper Jack cheese, shredded, divided
Cooking spray
Sliced avocado, chopped fresh cilantro, and jalapeno slices, for topping

Preheat oven to 400 degrees. Stir together oil, chile powder, paprika, cumin, and salt in a large bowl. Add squash, bell pepper, poblano chile, and onion; toss to coat.

Transfer seasoned squash to a large baking sheet lined with parchment paper; spread into a single layer. Bake until tender, 25-30 minutes. Transfer to a large bowl and stir in beans.

Cut 12 tortillas in half. Pour 1/2 c. enchilada sauce over bottom of an 8" square baking dish. Arrange 8 tortilla halves over sauce with flat edges of tortillas against sides of dish, overlapping as needed. Place 1 whole tortilla in center to cover sauce. Spoon half of squash mixture over tortillas. Sprinkle with 1/2 c. cheese.

Arrange 8 more tortilla halves and 1 more whole tortilla in same manner. Cover with 3/4 c. enchilada sauce. Top with remaining squash mixture and sprinkle with 1/2 c. cheese. Repeat with remaining 8 tortilla halves and 1 whole tortilla. Cover with remaining 3/4 c. enchilada sauce and sprinkle with remaining 1/2 c. cheese. Coat a piece of aluminum foil lightly with cooking spray and cover dish. 

Bake until heated through and cheese is melted, about 25 minutes. Remove foil and bake until bubbly, 5-10 minutes more. Top with avocado, cilantro, and jalapeno slices.

Serves 6.

Adapted from Real Simple magazine, Dec. 2023, p. 175.

Saturday, November 4, 2023

Slow Cooker Classic Barbecue Ribs

4 lb. bone-in country-style pork ribs
2 t. salt, divided
1 medium onion, chopped
1 c. firmly packed light brown sugar
1 c. apple butter
1 c. ketchup
1/2 c. lemon juice
1/2 c. orange juice
1 T. A-1 steak sauce
1 t. coarsely ground black pepper
1 t. minced garlic
1/2 t. Worcestershire sauce
Chopped fresh parsley for garnish

Cut ribs apart, if necessary, and trim excess fat. Sprinkle 1 t. salt evenly over ribs.

Stir together remaining 1 t. salt, onion, brown sugar, apple butter, ketchup, lemon juice, orange juice, steak sauce, black pepper, garlic, and Worcestershire sauce until blended. 

Pour half of mixture into a 5-qt. slow cooker. Place ribs into slow cooker, then pour remaining mixture over ribs.

Cover and cook on HIGH for 6-7 hours or until ribs are tender. Garnish with parsley, if desired.

Serves 4-6.

Adapted from Southern Living Dinner in a Dish, p. 225.

Slow Cooker Beef with Red Wine Sauce

3 lb. boneless beef chuck roast, cut into 1" pieces
1 medium onion, sliced
1 lb. fresh mushrooms, halved
1 1.6-oz. package brown gravy mix
1 10-oz. can beef broth
1 c. red wine
2 T. tomato paste
1 bay leaf
Hot cooked egg noodles or rice
Chopped fresh parsley for garnish

Place beef, onion, and mushrooms in a 6-qt. slow cooker. Whisk together gravy mix, beef broth, red wine, and tomato paste. Pour mixture evenly over beef and vegetables. Add bay leaf. Cover and cook on HIGH for 6 hours. Remove and discard bay leaf. Serve over noodles or rice. Garnish with parsley, if desired. 

Serves 6.

Adapted from Southern Living Dinner in a Dish, p. 217.

Slow Cooker King Ranch Chicken

4 c. chopped cooked chicken
1 large onion, chopped
1 large green pepper, chopped
1 10-oz. can cream of chicken soup
1 10-oz. cream of mushroom soup
1 10-oz. can diced tomatoes and green chiles
1 t. chili powder
1 garlic clove, minced
12 fajita-size (6") corn tortillas
8 oz. shredded sharp cheddar cheese

In a large bowl, stir together chicken, onion, green pepper, soups, tomatoes and green chilies, chili powder, and garlic.

Tear tortillas into 1" pieces; layer 1/3 of tortilla pieces in a lightly greased 6-qt. slow cooker. Top with 1/3 of chicken mixture and 2/3 cup of cheese. Repeat layers twice.

Cover and cook on LOW for 3-1/2 hours or until bubbly and edges are golden brown. Uncover and cook on LOW for 30 minutes (this step is important for oven-baked texture).

Serves 6.

Adapted from Southern Living Dinner in a Dish, p. 229.