Sunday Night Feast

Tonight Brian and I had our Sunday night feast in preparation of our new habit to eat healthy. I think everyone I know eats a really unhealthy meal right before they start a new "diet". We think we are going to starve or be deprived of our favorite foods or something, which is usually not the case at all. Brain and I aren't starting a diet, we are just going to make an effort to make smarter choices. I have gotten a little carried away with my cooking lately and the "everything is ok in moderation" phrase has been recently changed to "everything is ok all the time"...so it's time for a change. Over the next few weeks I will share some healthier recipes that are also very satisfying...so let me know what you think! (I'm not sure we chose the best time for this change, as Brian's birthday is this week and our anniversary is just around the corner, which always means overeating and indulging in our favorite things...) 

Tonight however, I will share a couple of easy recipes that would be great if you are looking to have a feast or simply just need to enjoy some comfort foods. What is more comforting than Fried Chicken with Mac & Cheese? These dishes are so good independently, but they are even better together. The chicken is juicy on the inside with a crispy/salty crust on the outside while the mac and cheese is sharp, creamy, and extremely comforting. 

There are probably a thousand different versions of mac and cheese, and I think every family has their own twist on this classic. I love to use a variety of cheeses in mine and each time I make this dish I combine different flavors together. This time I decided to use Comté (which is basically a Gruyere, but is made in France), an Aged Wisconsin Cheddar, and a Roquefort Blue Cheese. I recommend using Cavatappi because the lines in the pasta really hold the cheese sauce onto the noodle...

Mac and Cheese (4 Servings as side dish)

Ingredients

4 Slices Thick Cut Bacon, cooked and crumbled

Kosher Salt

2 cups cavatappi (corkscrew pasta)

1 1/2 cups whole milk

2 tbls unsalted butter

2 tbls all purpose flour

1/4 lb Comté

1/5 lb Cheddar (recomm

ended, extra-sharp)

1/6 lb Blue Cheese (I have used Gorgonzola several times instead, works wonderfully)

Freshly ground pepper

Pinch nutmeg

Handful of breadcrumbs

2 tbls fresh basil chiffonade

Directions

Preheat oven to 400 degrees F. 

Add pasta to a large pot of boiling salted water. Cook until al dente, about 8 minutes. 

Drain well.

Heat milk in a small sauce pan over low heat to prevent it from boiling. In another saucepan, melt the butter and whisk in flour. Cook on low for about 2 minutes. Add the hot milk and continue to whisk the milk until it has thickened. Take the mixture off the heat and add all 3 cheeses, salt, pepper, and nutmeg. When all the cheese has melted into a smooth sauce, add pasta and crumbled bacon. Stir well and pour into a medium baking dish. Mix together the basil with the bread crumbs and sprinkle over the top of the mac & cheese. Bake in the oven for about 35 minutes until the sauce is bubbling and the top is golden brown.

Fried Chicken (2 Servings)

Ingredients

2 Chicken Cutlets

2 Chicken Legs

2 Cups Peanut Oil
(Marinade)

2 Cups Buttermilk

1/2 White Onion, sliced

1/2 tsp each dried thyme, parsley, oregano, paprika, cayenne pepper

Couple splashes of ho

t sauce

(Dredge)
2 cups flour

3/4 tsp garlic salt

3/4 tsp onion salt

1 tsp cayenne pepper

Kosher Salt and Freshly Ground Pepper

Directions

Soak chicken in marinade for several hours. 

Drain chicken and throw out marinade.

Combine dredge in a large bag. Meanwhile, heat oil in a cast iron skillet on medium high heat until the bottom of a wooden spoon bubbles around the edges. 

Place chicken in bag and shake until pieces are completely covered. Using tongs, carefully add chicken to the skillet and fry for 10-12 minutes on each side. Once the chicken is golden brown on both sides, remove it from the pan and let drain on a rack. Be sure to sprinkle with salt, pepper, and paprika.