Tag Archives: barbecue

Green Chili Mac and Cheese

Posted on by

Last month we took a quick trip to Austin. Music City USA! Home of fantastic dive bars, endless options for live music and barbecue.

The barbecue was insanely delicious. Pulled pork, brisket, ribs. There was definitely a meat coma.

But as good as the meat stuffs was, I can’t say it was my favorite thing, or the best thing or the thing I am going to crave from this trip.

I’m a sides girl. Pinto beans, cole slaw, potato salad. These are the best parts of getting good barbecue. But the absolute best of the best was the green chili mac and cheese we had at Roaring Fork.

We weren’t interested. The waitress told us to trust her.

And boy am I glad we did.

I make a pretty mean mac and cheese. SO I had to try and make a green chili version that would at least come close to satisfying the craving for the one at Roaring Fork.

So I took a basic mac and cheese recipe and amped it up with some green chilis.

For this recipe you will need:

  • 2 cups of milk
  • 1 small can of green chilis
  • 1/4 cup butter
  • 1/4 cup flour
  • 8 oz sharp white cheddar, grated
  • 1 pound pasta, any shape (i used mini shells)
  • Optional, crushed crackers

Preheat the oven to 400.

Basic mac and cheese starts with a roux. Butter, flour and milk.

You melt the butter and add the flour, whisking, and cooking out the raw flour taste.

IMG_1203

Then you add the milk. And here is where this becomes green chili mac and cheese.

Into a blender goes the milk and the can of green chilis. Blend. You will now have green chili milk.

IMG_1202

Add to the butter and flour slowly. And whisk until it starts to thicken.

IMG_1204

Meanwhile, bring a pot of water to a boil and add in your pasta. Cook according to package directions, drain and set aside.

When the milk and flour mixture has thickened (it should coat the back of a spoon) add in your cheese and stir until it melts.

IMG_1205

Remove from the heat. Dump in the pasta and stir until it is all coated.

IMG_1206

Pour into a greased 9×13 baking pan.

IMG_1207

This next part is optional but recommended. Take half a sleeve of crackers (I used Ritz), place them in a bag, and whack away until you have crumbs.

IMG_1208

Sprinkle atop the mac and cheese in the baking dish

IMG_1212

And bake for 20-30 minutes. The crackers will turn golden, the cheese will melt and bubble and it won’t turn orange. I don’t know what happened to the lighting there. Sorry guys.

IMG_1213

You get the warmth from the heat of the chilis and the smooth creaminess of the cheddar.

A match made in mac and cheese heaven.

IMG_1214

Trust me. You won’t miss the brisket when you have a big bowl of this for dinner.

Pulled BBQ Chicken Sandwiches

Posted on by

 

 

I so totally left you guys hanging there!

In my last post, I promised you 2 recipes from 1 store bought rotisserie chicken. I gave you the soup and then, poof, I vanished.

Sorry about that, guys!

I promise you it was worth the wait!

I mean, look at that glorious pile of barbecue chicken and side of sweet potato fries!

IMG_3937

This recipe is super easy, and super perfect for a cold, rainy day. So if you’re in the Northeast and getting hit by winter storm Damon, get ready for a cozy dinner to curl up with.

Okay, remember the chicken hubs shredded?

IMG_3926

Well, it is the star of today’s show.

Get the show started by slicing a medium white onion and dropping it into a skillet with a drizzle of olive oil. Cook until softened.

IMG_3931

In the meantime, pour some store bought cole slaw mix (it’s with the salad stuff – a bag of shredded cabbage and carrots) into a bowl and add a splash of apple cider vinegar. Pop in the fridge to chill. The cabbage provides a nice refreshing crispness, and the apple cider vinegar cuts through the fatty richness of the barbecue chicken.

IMG_3930

When the onions are nice and browned, toss in your chicken. A few handfuls, depending on how many sandwiches you’re making.

IMG_3932

Give it a big stir and let the chicken and onions cook together for 5-10 minutes.

Next, add a few tablespoons of your favorite barbecue sauce and stir.

IMG_3933

Let this cook together for another 5 minutes or so.

Then, assemble your sandwich!

Pile high with chicken, coleslaw and some avocado slices.

Add some extra barbecue sauce if you like things saucy ; ).

IMG_3934

Lid on and enjoy!

IMG_3936

Banh Mi Hot Dog

Posted on by

It’s Memorial Day Weekend! And that means it’s time to slather on the sunscreen and fire up those grills!

Burgers and dogs are the classics for a barbecue, but how about sprucing up the condiment station and giving guests something more than the ketchup, mustard and relish they’ve grown accustomed to?

How about some sriracha yogurt sauce, some cucumbers, cabbage and bean sprouts?

That’s right.

I’m talking about making a banh mi hot dog.

A banh mi is a Vietnamese sandwich made with pork and traditional Vietnamese ingredients like cilantro and pickled carrots.

For our version, we set out a plate with sliced cucumbers, scallions, bean sprouts and shredded cabbage. And mixed up a sauce of Greek yogurt and a few dashes of sriracha.

IMG_2698

So this Memorial Day, turn your plain old hot dog

IMG_2699

Into a spicy, Vietnamese-style banh mi dog

IMG_2700

For additional crunch, we topped ours with some chopped peanuts.

IMG_2701

That Thai iced tea we made yesterday went great with the dogs. Really cools down the srirachi sauce!