Going “Swiss” on a classic….

If there’s one thing Matt knows about me, it’s that I have a love for certain foods.

Pickles, Fried Chicken, Sushi, Mashed Potatoes, Cauliflower, a nice rare Steak, Fresh Berries, and most importantly…..Macaroni & Cheese.

I know, not all my options are exactly healthy, per se, but I love my comfort foods just the same. There’s a decadence in them that I only indulge in when I am in need. (i.e., womanly issues, long day at work, etc.) I’m not one to reach for mountains of chocolate. I’m more the one to reach for a nice heaping bowl of mashed potatoes or homemade mac….and sometimes the occasional delivery of sushi.

But Macaroni & Cheese can occasionally get boring, so playing with the flavor combinations are quite fun when you get the chance.

For Valentine’s Day, Matt and I are not big on going out and spending an exorbitant amount of money on a meal we can make at home. No. In fact, we prefer to cook that decadent meal in the comfort of our home.

I had been toying around with the idea of a Bacon & Swiss Mac & Cheese for a while now. While I’m not a fan of cold Swiss (like my husband with a roast beef sandwich), melting it has yielded some tasty meals, namely Chicken Cordon Bleu. So why not to Macaroni & Cheese as well?

Adding the shredded Swiss to the roux and milk mixture proved to be a delicious change: the bite of Swiss was tempered with grated Parmesan cheese and the saltiness of the bacon. The combination provided decadent flavors to a rather inexpensive meal. (And Swiss is a nice alternative to Gruyere, which can run you about $30/lb….indulge only when it will make or break the dish!)

Sometimes our favorites need a little bit of a facelift….and the result can be quite delicious!

Enjoy!

~ Jenny V


 

baconswissmaccheese

Jenn’s Bacon Swiss Macaroni & Cheese

1 box elbow macaroni

1 package shredded Swiss cheese

1/4 – 1/2 cup grated parmesan cheese

2 1/2 – 3 cups milk

2 Tablespoons butter

1 – 2 Tablespoons flour

1/2 package bacon, cooked until crispy and chopped into bits

1/2 cup panko bread crumbs

1/8 block Velveeta, cubed

Salt

Pepper

Directions:

1) Prepare pasta to “al dente”. Drain well and place in large glass baking dish. Sprinkle almost all bacon over the pasta and save a little bit for topping, probably around 1-2 Tablespoons.

2) Pre-heat oven to 350 degrees. In saucepan on medium heat, combine butter and flour to create a roux, then gradually add in milk. When milk starts to thicken, add in Swiss , Parmesan, and Velveeta, stirring until cheese has melted. Add in salt and pepper to taste. Once at desired flavor, remove from heat. (**Save a little bit of Swiss and Parmesan for topping**)

3) Pour sauce mixture over macaroni & bacon, mixing thoroughly until sauce coats all pasta. Sprinkle remaining cheese, bacon, and bread crumbs over the top, then bake in oven for 30-40 minutes. Remove and serve.

When in Doubt….just stuff it!

Being busy, I haven’t always had time to sit and write about the latest recipe/concoction. (Thanks multiple jobs/friends I am getting to see post-wedding madness!) That doesn’t mean I haven’t been cooking….quite the contrary!

But that is neither here nor there and so….let’s talk about chicken breast. Matt & I don’t necessarily prefer cooking with chicken breast, mainly because there’s such a small window to perfection on it. (And unless it’s on sale, it’s not worth spending an exorbitant amount of money to have it in the house.) It can becomes time-consuming to prep (which is why I have my husband filet the breast….something I have yet to even try perfecting. He makes it look sooooooo easy!) And unlike it’s counterpart, dark meat, chicken breast is prone to drying out very quickly. So whenever we have it in our fridge (because sometimes the sale is just too good to pass up), we get creative.

Stir-fry, homemade chicken nuggets, and our personal favorite, Chicken Cordon Bleu, are just a few of the ways that we prepare the breast other than seasoning and grilling it. But I’m bored of all our standards, so in true creative fashion….I took to the idea of stuffing the chicken with cheese and broccoli! We had the ingredients, we had the time, and we were also adventurous enough to think outside of how we normally prepare the elusive white meat.

Now I know it’s been done, but our version became so easy to make, complete with a Mornay sauce and some deep-fried bacon on top….do I even need to say more on how delicious this was? (Especially when there was nothing left?!?)

And just a quick tip: if you deep-fry bacon, partially cook it first. Also, if you deep-fry the whole package of bacon and have leftovers….make bacon bits with it! Homemade bacon bits are delicious…..trust me on this.

Meals don’t always have to be the same-old standard. If you’re willing to get a little daring and try a variation on a recipe that you’ve made before….DO IT.

Enjoy!

~ Jenny V


stuffedchickenwbacon

 

Jenn’s Stuffed Chicken Breast

Ingredients:

3 large chicken breasts, butterflied and pounded thin

1/2 package frozen chopped broccoli (slightly thawed so you can break it apart to stuff chicken)

1 to 1 1/4 cup shredded cheese (depending on how much cheesiness you like!)

Bread Crumbs (optional)

Egg (optional)

Salt

Pepper

For the Sauce:

1 tablespoon flour

1 tablespoon butter

Nutmeg

1 1/4 cup milk

Parmesan Cheese

For the “garnish”:

6 pieces partially cooked bacon

 

1) Pre-heat the oven to 350 degrees and with filleted chicken breasts, lay them flat on a baking pan. Lightly salt and pepper the inside, then take the partially thawed broccoli and shredded cheese, distributing them equally towards one side of the chicken breast. Roll, then tuck the sides in and arrange chicken breasts neatly in the baking pan. (Optional: you can baste with egg, then use bread crumb to sprinkle on the top.) Place in oven and bake for 45 minutes – 1 hour. Remove when done and let sit for 1-2 minutes.

***Helpful hint***: You can usually tell stuffed chicken breast is cooked through when the middle is bubbling out. It means the heat has gotten all the way through the meat and cooked it.

2) About 5 minutes before the chicken is done, turn on the deep fryer on high to warm for the bacon (or pan to finish cooking bacon through….you want that garnish crispy!)

3) While the fryer is warming, in a small saucepan on medium heat, combine the butter and flour to create a roux, then add milk to the roux. Stir with a whisk to incorporate. Add a few pinches of nutmeg (trust me, a little goes a LONG way here) and when the sauce starts to bubble a little, add the parmesan cheese to thicken it up. Stir, then remove from heat.

4) This garnish is optional, but once deep fryer is up to desired temperature, drop in the bacon for roughly 1 minute. Seriously, not long, because the bacon is already partially cooked and this will turn extra crispy extra quick. After about a minute, remove bacon and put on plate covered with paper towel to cool down and crisp up.

5) When plating, first put down the chicken, then ladle sauce (as much or as little as you’d like) over the chicken, topping with two pieces of bacon.