Hey there, Hungries! Welcome to my kitchen!

I'm no chef. And I ain't no cook. I'm just a gal with a good appetite & a growing love of mushing foods together to make new foods. :)

I used to be one of those doofs who says "I can't cook...not even toast! Hahaha...I'm crazy inept!"....Then I watched a gal named Rachael Ray & SHAZAAMMMMM! I was mushing all sorts of things together to make yums.

Cooking isn't scary or hard to do. I can be a big ol' crock pot full o' fun! It can also be a big ol' pan o' fail. Here's where I'll share all my cooking adventures...fun or fail.....and a few pretty things thrown in along the way. Yay!

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July 26, 2010
The BEST Mac ‘n Cheese EVAH! 2 ounces chopped rosemary plus 1 sprig for garnish (whatever…that last spring is dumb) 1 rotisserie chicken salt to taste Freshly ground black pepper to taste 1 pound macaroni 1 tablespoon vegetable oil 2 cups chicken stock (divided; see recipe) 3 cups heavy whipping cream (divided) (feel free to use 2 cups hwc & 1 cup skim milk…not so fattening!) 4 ounces goat cheese Rosemary oil (see recipe)  FIRST: In large pot, bring 6 quarts of water to boil—get this sucker started as it takes forever….(start on your chicken while it boils away). Add macaroni and cook, stirring frequently, until pasta is tender. Strain pasta and run under cold water. Add vegetable oil and gently mix in to prevent sticking. Buy a rotisserie chicken (original recipe called for roasting your own…come on….we’re working gals…we don’t have time for that shiz!).  Go to town on it…..be an animal & rip off all the good meat.  Be prepared…it’s kind of gross & slimy…have lots of paper towel on hand & wine…it helps.  Cut up all the good chicken meat into little chunks…put into a bowl & set aside.  You want about a cereal bowl full. To assemble: In very large saute pan, or two 12-inch saute pans, combine cooked macaroni with reserved chicken meat, 2 cups chicken stock, 2 cups cream (feel free to go 1 cup cream & 1 cup skim), all the goat cheese, 1/2 cup rosemary oil (honestly, I added it all), and additional salt and pepper to taste.Bring mixture to boil over high heat, then reduce to simmer and cook, stirring frequently, until liquid begins to thicken and flavors start to come together. This should take about 10 minutes (seriously…mine took forever…just keep checking it….it’s all good…oh, and breathe deep…this smells amazing!!).Add remaining cream. Taste and add a few dashes of rosemary oil if desired. Add salt and pepper if needed. Transfer to individual serving bowls & scarf it down.  You will heart it. :) PS….I took some of the rosemary from the strainer & chopped it SUPER fine & added it while it’s in the pan, stirred it all up & not only did it add tons of flavor, it looks prettier (& more restauranty…no one like beige food!) with the little confetti of green running through it.  :)  Add to taste, of course.  ROSEMARY OIL (honestly, I didn’t really measure this part….and I used the little mini chopper thingy my mom got me at Wal-Mart for $5….worked absolutely fine…I prolly ended up with 3/4 cup) 2 ounces fresh rosemary sprigs (ummm…I just used almost the entire package…I got into a rhythm with the de-needling them….fun!) 1 cup olive oil Salt and pepper to taste  Remove rosemary leaves from stems. Put in food processor or blender. Add oil and blend a few minutes. Strain mixture through fine-mesh strainer. Discard solids. Season with salt and pepper. Makes about 1 cup.

The BEST Mac ‘n Cheese EVAH!

  • 2 ounces chopped rosemary plus 1 sprig for garnish (whatever…that last spring is dumb)
  • 1 rotisserie chicken
  • salt to taste
  • Freshly ground black pepper to taste
  • 1 pound macaroni
  • 1 tablespoon vegetable oil
  • 2 cups chicken stock (divided; see recipe)
  • 3 cups heavy whipping cream (divided) (feel free to use 2 cups hwc & 1 cup skim milk…not so fattening!)
  • 4 ounces goat cheese
  • Rosemary oil (see recipe) 

FIRST: In large pot, bring 6 quarts of water to boil—get this sucker started as it takes forever….(start on your chicken while it boils away). Add macaroni and cook, stirring frequently, until pasta is tender. Strain pasta and run under cold water. Add vegetable oil and gently mix in to prevent sticking.

Buy a rotisserie chicken (original recipe called for roasting your own…come on….we’re working gals…we don’t have time for that shiz!).  Go to town on it…..be an animal & rip off all the good meat.  Be prepared…it’s kind of gross & slimy…have lots of paper towel on hand & wine…it helps.  Cut up all the good chicken meat into little chunks…put into a bowl & set aside.  You want about a cereal bowl full. 

To assemble: In very large saute pan, or two 12-inch saute pans, combine cooked macaroni with reserved chicken meat, 2 cups chicken stock, 2 cups cream (feel free to go 1 cup cream & 1 cup skim), all the goat cheese, 1/2 cup rosemary oil (honestly, I added it all), and additional salt and pepper to taste.

Bring mixture to boil over high heat, then reduce to simmer and cook, stirring frequently, until liquid begins to thicken and flavors start to come together. This should take about 10 minutes (seriously…mine took forever…just keep checking it….it’s all good…oh, and breathe deep…this smells amazing!!).

Add remaining cream. Taste and add a few dashes of rosemary oil if desired. Add salt and pepper if needed. Transfer to individual serving bowls & scarf it down.  You will heart it. :)

PS….I took some of the rosemary from the strainer & chopped it SUPER fine & added it while it’s in the pan, stirred it all up & not only did it add tons of flavor, it looks prettier (& more restauranty…no one like beige food!) with the little confetti of green running through it.  :)  Add to taste, of course. 


ROSEMARY OIL

(honestly, I didn’t really measure this part….and I used the little mini chopper thingy my mom got me at Wal-Mart for $5….worked absolutely fine…I prolly ended up with 3/4 cup)

  • 2 ounces fresh rosemary sprigs (ummm…I just used almost the entire package…I got into a rhythm with the de-needling them….fun!)
  • 1 cup olive oil
  • Salt and pepper to taste 

Remove rosemary leaves from stems. Put in food processor or blender. Add oil and blend a few minutes. Strain mixture through fine-mesh strainer. Discard solids. Season with salt and pepper. Makes about 1 cup.

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