Macaroni and Cheese REDEFINED

When I cook, I seldom measure my ingredients. The measurements listed below are approximations. Even still, I'm sure you will enjoy it!

1 lb cooked and drained rotini pasta (I prefer whole wheat)
1/2 cup mozerella cheese
3 slices American cheese
1 -8 oz package (2 cups) shredded Monterey/Colby cheese
1 jalapeno diced (seeds removed)
1/2 medium yellow onion (NOT VIDALIA) diced
1/2 cup red bell pepper diced
1 tbsp minced garlic
1/4 cup chopped fresh parsley (feel free to add more)
1 tsp ground mustard
1/2 tsp ground coriander
1/2 tsp red curry powder
1 tsp garham masala
2 tbsp butter
2 tbsp flour
2 cups milk???
1/2 to 3/4 cup milk as needed for later

You'll need a small stock pot by the end of this, so I suggest you start with one. It will make it easier.

Melt the butter over medium to high heat and then stir in the flour. You're making a roux, like you would for gravy. When you get a bubbly paste, add the milk while stirring and brink to a boil. When boiling reduce heat to low.

Once thickened, add jalapeno, pepper, onion, garlic, and spices. Once thoroughly stirred, all three cheese products.

When all the cheese is melted and you have a good cheese sauce, add about 2/3 of your cooked pasta. I say this to err on the side of caution, because I don't want you to end up with too little sauce. At this point, you may want to add about another 1/2 to 3/4 cup milk. Once the pasta and cheese is well mixed, continue to add more pasta until you are satisfied with your preferred consistency. Now, enjoy the worlds best mac and cheese. 

It's going to be a little spicy, and may have an Indian Curry/Southwest US taste to it. Serve it as a side to Mexican dishes, steak, salmon, or enjoy a small portion as a midnight snack! I'm open to CONSTRUCTIVE criticism, so let me know!

Triple Chocolate Bundt Cake

You saw it on Twitter. Now you can eat it at home

1 pkg devil's food cake mix
1 Lg chocolate instant pudding
1 1/4 cup water
1/2 cup oil
4 eggs
3 cups semi-sweet chocolate chips (2 cups for batter, 1 for icing)
1/2 cup heavy whipping cream
Greased bundt pan. You may grease and flour if you wish

Combine cake mix, pudding, water, oil, and eggs in a mixing bowl, then beat for 2 minutes. Gradually stir in 2 cups of chocolate chips. Pour batter into greased bundt pan. Bake at 350 for 50-55 minutes. Turn over onto your cake plate and let cool.
Combine 1 cup chocolate chips and the whipping cream. Slowly melt in small sauce pan. Remove from heat and let stand for 15 minues. Drizzle sauce over cake.
I have learned that you can also put your chips and whipping cream in a microwaveable dish and microwave on high for 1min 30 seconds and stirring every 30 seconds is another to make your sauce/icing.

Flooding in Nashville, TN

I'm sure you've heard about the flooding in Nashville, TN. Here are some shots from the Bellevue Work Center and Central Office in Nashville.

Nomenclature of a Warrior

Thanks, again to Game Informer for this image.

Will You Survive the Zombie Apocalypse?

Whether it be video games or movies, zombies are a recurring threat. But will you survive in a real zombie apocalypse? Game Informer was kind enough to provide this flow-chart to prepare you for that day.

The Obama Package

Super-Simple Pan-fried Fillet

The following recipe does NOT have exact measurements, as I have never exactly measured this stuff out so the measurements are approximate. If you're adept in the kitchen, you will understand where I'm coming from.

Also, some of you may think it is heresy that I am not GRILLING a fillet. If you feel that way, then you can get lost, NOT use this recipe, and deny yourself a new and rich experience! Without further ado, I'm going to write this out as a dinner for two; so here goes:

- 2 beef fillets of your choice (Sirloin fillet is cheaper than Mignon and a little tougher)
- 2 tbsp Flavored/seasoned olive oil. (best if you can find some with the herbs/seasonings still in the bottle. Check your grocer's salad dressing section where all the fancy dressings and marinades are)
- 1-2 tbsp chopped shallot
- 1/2 cup Cream
- Splash of dry white wine
- 1 tbsp chopped Rosemary (fresh is best)
- 1 tbsp flour
- Salt and pepper to taste
- Cooking thermometer

Before you start, I recommend you go ahead and chop your shallot and rosemary

Put about 2 tbsp olive oil in a medium skillet and put it on medium-to-high heat. Once hot, add your fillets. LIGHTLY salt and pepper them. SEAR them on all sides.

When all sides are well seared, reduce temperature to medium-to-low and cover. At this point, they're going to be pretty bloody with a cold center. If that's what you want, then your good to go. Otherwise, keep them covered and cooking, flipping them every few minutes to keep them from burning. I usually cook them until the core temperature is somewhere around 130 - 140. This will give you a nice pink center.

When the fillets are done to your liking, remove them from the skillet onto a small plate. Make a tent over them with aluminum foil and place them in the oven on your lowest "warming" setting.

To the drippings and oil in your skillet, add your rosemary, shallot and flour. Turn the heat up to medium.

Use a wooden spoon to scrape any bits off the bottom of the skillet, and stir all this together until all lumps of flour are broken up. Add about 1/2 cup cream, and a good splash of your white wine. Stir constantly. When it comes to a boil, it should start to thicken up. Reduce heat to low. Salt and pepper to taste.

Drizzle the cream sauce over your fillets, and enjoy.

For a side I recommend a spinach salad with your favorite trimmings and this most delicious substitute for mashed potatoes:
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White Bean Mash
2 - 19 oz cans Cannellini Beans
1 tsp thyme
1 tsp lemon juice
1-2 tbsp minced garlic (the kind out of the jar. I don't use fresh for this recipe)
1-2 tbsp butter
Fat Free Half and Half
Salt to taste
Tools - Masher or Mixer

Drain and rinse the beans in a collander and put them in a medium sauce pan or pot. Add lemon juice. Mash the beans, and mash'em GOOD!

Put sauce pan over low heat. Add garlic, thyme, and butter. Then gradually add and stir-in the half-n-half until the mash is at your desired consistency. Stir often to prevent sticking and burning on the bottom of sauce pan. Salt to taste. Remove from heat and cover when mash is at desired serving temp.

FYI, no matter how well you mash the beans, this dish will be a little more coarse than potatoes, but WON'T have the calories and WILL have fiber....which more Americans NEED! But it won't give you gas like pintos will.