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Macaroni and Cheese, Please!

25 Nov

I’m sure you have all seen the posts on social media, “She was walking on the sidewalk, but wait until you see what happens next!” or, “This man just got the surprise of his life. You won’t believe it when you get to the end!” These days, we are all about the hype. It’s kind of annoying, actually. However, I must say, that “This Mama made Macaroni and Cheese, and the results were incredible! Wait until you see how easy it is!”

Since Mr. and I got married, when we have Macaroni and Cheese for dinner, it is homemade. I usually go through the time to boil the pasta, drain the pasta, make a rue, make Bechamel sauce, add in cheese, mix with pasta…. It becomes tedious, and now with little kids, it’s not very practical time wise. Who wants to spend 45 minutes making a side dish? Well, no more!! I have found, an incredible, one pot, 5 ingredients (plus spices) Macaroni and Cheese recipe. And, it takes less than 30 minutes!!


Macaroni & Cheese

One Pot Wonder Macaroni & Cheese

1 lb short cut pasta (macaroni, rotini, penne, bowtie)
2 cups heavy cream
4 cups chicken broth
4 Tbsp butter, cut into pads
2-3 tsp garlic powder
2-3 tsp onion powder
Salt and pepper
3 cups cheddar cheese

Now, for the incredibly easy directions. Brace yourself… they are almost too good to be true.

Have you braced? Are you ready?

Put all the ingredients, except the cheese, into a 12 inch skillet on medium high heat. Bring to a boil, and reduce heat, but allow to simmer. Stir occasionally, for even noodle cooking. When the noodles are fully cooked (about 15 minutes), and the cream sauce has reduced down and thickened, turn off heat, and add in cheese, 1 handful at a time, stirring until fully melted. I added about 2 1/2 cups to the pasta, and sprinkled the remaining 1/2 cup on top. Done.

This macaroni and cheese is probably the most flavorful (because the seasoning is cooked into the pasta), creamiest (because it’s cooked in heavy cream, not water) macaroni and cheese you will ever eat. It’s also the easiest (because it’s boiling 4 ingredients together, then mixing in cheese) and cleanest (come on! It’s one pot!!) macaroni and cheese you’ll ever make. I can sense that you don’t believe me. Why don’t you go ahead and make it, and let me know what you think in the comments… You know you want to.


mac and cheese 2


Hawaiian Style Ham Steak

1 Mar

Tonight, I made a new recipe. And by made a new recipe, I mean.. made it. Because, I didn’t have one. So, I made it up. And here is what I came up with:


I call it Hawaiian Style Ham Steak. Or as Mr. called it: Ham Steak with some sort of really good pineapple gravy stuff.

Made with salty ham, sweet brown sugar and tart pineapple, it hits all the notes in this “Medley of MMMMMM”. And with the tangy bite of some Sour Cream and Chive Mashed Potatoes, its the ultimate pairing!

The recipe is simple. So simple, its almost not even a recipe.

Did I mention that its SO TASTY?!? It was so wonderful that even Little Miss couldn’t get enough.


She kept asking for “More of that sauce, Mama!”

I love her. And I love this new recipe.

Oh. I’m sorry. I’ve been so busy telling you how amazing it was, I almost forgot to post it! (Just kidding. How could I forget to share this small piece of Heaven?)


Here’s what you’ll need to serve 2-4 people:

2 Ham steaks (whatever kind you prefer)

3 Tbs. Butter

10 oz. crushed Pineapple

1/4 cup Brown Sugar

3 tsp. Garlic Powder

2 Tbs. Flour

Salt and Pepper to taste

Start off by melting your butter in a large skillet, over medium-high heat.

You’ll want enough room to brown all the ham. If making more than 2 ham steaks, I recommend browning them first. Set them off to the side, and then start with the “sauce”.

Once your butter is melted, sprinkle brown sugar over bottom of the pan. Add in the garlic powder and some salt and pepper.

Allow the brown sugar and butter to start to cook down together, being VERY CAREFUL not to burn it!

After about 3 minutes, place the ham in the sauce. Pour the pineapple over the ham (Do not stir or mix or combine. Or incorporate. Or… never mind. You get the point.) and bring to a roll…That’s how I like to say, “Make sure it’s really hot and bubbling”. Now, I know I said don’t mix it, but some of the juice will inevitably run down into the butter/brown sugar mixture. This is fine… just don’t “mix” it. Once your mixture has come to a roll, reduce the heat, cover and allow it to simmer for about 5-10 minutes.

Next, remove the ham and place on a serving platter, leaving the pineapple, and brown sugar mixture.

Sprinkle the flour over the sauce that is taking shape!

You are almost done and ready to partake in your portion of Heaven.

Whisk the flour until there are no lumps. I mean, there will still be tidbits of pineapple, but those aren’t lumps… they’re tidbits.

Now you have perfectly browned, salty ham:


And wonderfully tart, yet sweet sauce:


Combine and enjoy:

IMG_3937Until we meet again,