Food Friday(a bit late)

Cajun Mac and Cheese

Ingredients

• Kosher salt
• 12 ounces wagon-wheel pasta
• 2 tablespoons extra-virgin olive oil
• 6 ounces andouille sausage, diced
• 2 bunches scallions, thinly sliced
• 1 bell pepper (red or green), chopped
• 1 tablespoon Cajun spice blend
• 2 tablespoons all-purpose flour
• 2 cups whole milk
• 8 ounces sharp cheddar cheese, cut into small cubes

Instructions

1. Bring a pot of salted water to a boil. Add the pasta and cook until al dente, about 1 minute less than the label directs. Reserve 1 cup of the cooking water, then drain the pasta.
2. Meanwhile, combine the olive oil and sausage in a large skillet over high heat and cook, stirring, until the sausage starts to brown, about 2 minutes. Stir in the scallions and bell pepper and cook until the vegetables are slightly soft, about 3 more minutes. Add the Cajun spice and flour and cook, stirring, 2 more minutes. Gradually whisk in the milk and continue whisking until the sauce is thick and smooth, about 5 more minutes.
3. Add the pasta, cheese and reserved cooking water to the skillet. Reduce the heat to medium low and cook, tossing to coat the pasta in the sauce and melt the cheese, about 1 minute.

Food Friday

Thai Chicken Pizza with Sweet Chili Sauce

Ingredients

• 1 pizza dough (buy or make your own)
• 1/2 cup sweet chili sauce (buy or make your own)
• 1 cup cooked chicken, cut bite sized pieces
• 1/2 red bell pepper, sliced
• 1 carrot, julienned
• 1 handful bean sprouts
• 2 green onions, sliced
• 1 cup mozzarella cheese, shredded
• 1 handful roasted peanuts, chopped (optional)
• 1 handful basil, chopped (optional)
• 1 handful cilantro, chopped (optional)

Instructions

1. Roll the dough out into a disc roughly 12 inches across and spread the sweet chili sauce over it.
2. Sprinkle the chicken, carrot, bean sprouts green onions, cheese and peanuts onto the pizza.
3. Bake in a preheated 500F oven until golden brown on top, about 5-10 minutes.
4. Sprinkle the peanuts, basil and cilantro on to the pizza.

Bacon, Egg, and Toast Cups

Ingredients

• 3 tablespoons unsalted butter, melted
• 8 slices white or whole-wheat sandwich bread
• 6 slices bacon
• 6 large eggs
• Coarse salt and ground pepper

Directions

1. Preheat oven to 375 degrees. Lightly butter 6 standard muffin cups. With a rolling pin, flatten bread slices slightly and, with a 4 1/4-inch cookie cutter, cut into 8 rounds. Cut each round in half, then press 2 halves into each muffin cup, overlapping slightly and making sure bread comes up to edge of cup. Use extra bread to patch any gaps. Brush bread with remaining butter.
2. In a large skillet, cook bacon over medium, until almost crisp, 4 minutes, flipping once. (It will continue to cook in the oven.) Lay 1 bacon slice in each bread cup and crack an egg over each. Season with salt and pepper. Bake until egg whites are just set, 20 to 25 minutes. Run a small knife around cups to loosen toasts. Serve immediately.

Cook’s Note

Standard muffin pans come in 6- or 12-cup size; if baking 6 items in a 12-cup pan, leave empty space in between. Nonstick pans are nice but not essential. Beware of very thin pans, which often lead to burning. Place pans on a baking sheet to make them easier to get in and out of the oven.

Food Friday - Hasselback Potatoes

Ingredients

• 6 Medium Size Potatoes
• 2 - 3 Cloves Garlic, thinly sliced
• 2 Tbsp Olive Oil
• 30 g Butter
• Maldon Sea Salt
• Freshly Ground Black Pepper

Instructions

1. Preheat the oven to 220˚C (425˚F). Put the potato on a chopping board, flat side down. Start from one end of the potato, cut almost all the way through, at about 3 to 4 mm intervals.
2. Arrange the potatoes in a baking tray and insert the garlic in between the slits. Scatter some butter on top of each potato. Then drizzle the olive oil and sprinkle some sea salt and freshly ground black pepper.
3. Bake the potatoes for about 40 minutes or until the potatoes turn crispy and the flesh is soft.