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A mom with the best Mac & Cheese

Ingredients

1 large egg
1 12-ounce can evaporated whole milk
Pinch of cayenne pepper
Pinch of freshly grated nutmeg
Kosher salt and freshly ground black pepper
1 1/3 cups grated muenster cheese (4 ounces), plus 4 deli-thin slices (1 ounce)
1/2 cup grated sharp cheddar cheese (2 ounces)
1/4 cup grated parmesan cheese (1 ounce)
1/2 head cauliflower, cut into small florets (4 cups)
4 cups medium pasta shells (9 ounces)

 

Directions

Whisk the egg, evaporated milk, cayenne, nutmeg, and salt and black pepper to taste in a bowl. Toss the grated cheeses in a separate bowl.

Bring a large pot of salted water to a boil. Add the cauliflower and cook until almost falling apart, about 7 minutes. Transfer with a slotted spoon to a bowl. Add the pasta to the same water and cook until al dente, about 10 minutes. Drain, reserving 1/4 cup cooking water. Preheat the broiler.

Combine the egg mixture and the grated cheeses in the empty pot and cook over medium-low heat, stirring constantly, until the cheeses melt and the sauce begins to thicken. Remove from the heat and add the cauliflower. Puree with an immersion blender until smooth and light (you can also use a regular blender). Stir in some of the reserved pasta water until creamy.

Toss the pasta in the sauce; season with salt and black pepper. Transfer to a shallow casserole dish and top with muenster slices. Broil until golden brown, about 5 minutes.


Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/three-cheese-macaroni-recipe/index.html?oc=linkback

 

Thank you Pinterest!

The Best Pork Chop You Will Ever Taste!

Here is one of the best pork chop recipes I have ever tasted. Once you taste these pork chops I think you will agree that they are the best pork chop you will ever eat. Pork Chops have always been one of my favorite foods but when I tasted these mouth watering pork chops I was hooked.
One thing I go for when cooking is the flavor. And the flavor of these pork chops is so wonderful. You want to use a package of dry Italian Seasoning. And purchase fresh grated Parmesan cheese from the deli section of your supermarkets deli. Or purchase a small piece of Parmesan cheese and grate it yourself.
You will want a large baking pan to cook these pork chops on and I would suggest that you line it with tinfoil for ease of clean up. You will want to use large loin cut pork chops for the best flavor. Now you will want to preheat your oven to 400 degrees.

For Your Pork Chop Recipe You Will Need.
1. Ranch Dressing In A Bottle.
2. 3 Cups Fine Dry Italian Bread Crumbs.
3. 1 Small Package Dry Italian Dressing Mix.
4. 2 Tablespoons Fresh Grated Parmesan Cheese.
5. 1 Tablespoon Dry Powdered Garlic.
6. 6 Large Loin Pork Chops.
You will want to mix ingredients 2 - 5 in a large bowl and mix together very well. Now pour a layer of ranch dressing out into a plate. Take one pork chop at a time and coat it on the plate with ranch dressing and then put the pork chop with the ranch dressing on it into the large bowl with the bread crumbs and coat it well on all sides. Add more ranch dressing to the plate if you need to.
Have your tin foil lined baking pan setting there ready. Spray the tinfoil with vegetable cooking spray. Place your breaded pork chops onto the tinfoil covered pan and once you have all your pork chops on the pan place it into the oven and bake for 45 minutes or until the thick part of your pork chops reach an internal temperature of 160 degrees. As soon as your pork chops are done remove from the pan and serve as soon as possible.
And I really believe that once you taste these pork chops you will agree that they are truly the best pork chops you will ever eat.
If you make this recipe for the best pork chops you will ever eat please post a comment and let us all know how the pork chops turned out for you. And thanks for reading my hub page.

Soggy Pork Chops And Food Safety

For Non Soggy Pork Chops Your Pork Chops Need To Be Cooked On A Rack.

People keep asking how can they make pork chops that aren't soggy on one side. You need a pan with a rack in it like in the photo below. Your pork chops need to be kept up out of the juices. If you will use a rack in a pan you will never have soggy pork chops.

I changed the temperature to 400 degrees after some experimentation here in my own kitchen. I believe you'll have no soggy problems now but do keep an eye on your pork chops especially at the higher temperature.

I bet you if you use a rack as shown below and in the photo above that you will never have soggy pork chops on the bottom. You'll end up with crispy pork chops on the top and bottom.

http://crazyhorsesghost.hubpages.com/hub/The-Best-Pork-Chop-You-Will-Ever-Taste

http://pinterest.com/pin/79727855873435978/

Damn it Gilmore, give them back their balls!!

-Damn it Gilmore, give them back their balls!!

  -"Oy with the poodles already!" 

-Where have all the anvils gone? 

Emily:When a women gives birth to a crack baby,you do not buy her a puppy!

Lorelai: What does that even mean? 

The church pastor finding Luke and Lorelai breaking the church bells. His response? "Oh thank god...carry on." 

Lorelai:it was a really big spider.
I think it had a gun

-is it raining?
Paris:no, it's national baptism day
tie your tubes,idiot 

Taylor:there is no use for a lava lamp unless your on drugs

Lorelai: We like our internet slow okay?
we can turn it on,walk around, do a little dance,make sandwich

Lorelai:I can be flexible.As long as everything is exactly the way i want it, I'm totally flexible.

Rory:I'm going to a serious school now, I need serious paper.

Lorelai:I think I'm dating luke....


Emily:You almost ran over me. 
Lorelai:Well good thing we're at a hospital.

Rory:I find nothing exciting before eleven

Lorelai:you have to sleep. it's what makes you pretty.
Rory:who cares if i'm pretty if i fail my finals
Lorelai:oh-kay,  you've got this completely backwards

Lorelai:Follow the post its!

Rory:so you aren't mad?
Lorelai:you won't really know until you read my memoir

Lorelai:I'm afraid once your heart is involved, it all comes out in moron 

“Lorelai: What’s the rush
Luke: I don’t like babies
Jackson: Hey! I suddenly felt violently protective. huh its gone…
(a little later) Sookie: hey get violently protective again so Luke will back off
Jackson; I don’t know if I can summon it like that
Sookie: Try
Jackson: AARRRREeee Luke
Luke: In five minutes you’re all gone
Jackson: I let you down
Lorelai: The Argg was good but then you sorta peetered out” 


Lorelai: You lost me at carrots, which is the first draft of ‘you had me at hello’.

 LOGAN: You have to tell me why were committing a felony before we do it. Not that that’s going to stop us, but at least I’ll have all the facts"

 "LORELAI: Look around you. There are babies popping out all over the place.
RORY: You are in a maternity ward! You’ve got a skewed sample there."

 "SOOKIE: Oh, I’m freaking out Rory!
LORELAI: It’s okay. She’s a traditionalist. When she has a baby, she’s going to be out in the waiting room, pacing and smoking."

 "LUKE: Those guys with the tire irons. Where did your mother get them?
LORELAI: The D.A.R. And they don’t work for outsiders."


 "KIRK: You’re kidding.
LUKE: I don’t do toast humor."

"EMILY: Have you lost your mind?
LORELAI: No, no. It’s still sloshing around up there."

 LORELAI: I mean, I am your mom, and we are very close, in case you haven’t heard"


"LORELAI: And suddenly you’re just so freakin’ reliable, you just hop to it and do whatever I say?
RORY: I’ve always been freakin’ reliable. It’s how I was raised.
LORELAI: Oh, so blame me"


 "LUKE: I’m not taking this anymore!
LORELAI: What do you mean, you’re not taking it anymore? What are you going to do?
LUKE: You want to know what I’m going to do? Nothing! Because I am in a relationship with you and you know very well I can’t leave. All I can do is come out here and say I’m through and pretend I have a leg to stand on and then march back into that kitchen and keep doing the job, but, oh, boy. I’m going to be thinking about what I would have done if we weren’t in a relationship, even though that would mean I wouldn’t be in this position in the first place."

 "PARIS: Sick people freak me out.
RORY: You’re pre-med!
PARIS: I’m really tired of having that constantly thrown in my face."


 "LORELAI: What are you doing here, Sassy McSassterson?"

 "LORELAI: I am starting to hyperventilate and I’m not wearing a stretchy fabric"


 "LOGAN: Where’s this coming from?
RORY: It’s coming from me. The ravishing creature standing in front of you."

 "EZEKIEL:What name should I give this place? Hollow. Stars. Hollow. Stars.
LORELAI: No. Really? They’re going to leave us on a cliffhanger?"

  "LANE: He just flat out looked out of his face right into my face and said to my face that he was lying."

 "RORY: Miss Patty’s leftover punch is used to remove tar from construction sites.
PARIS: Then let it remove the tar from our souls."

 "LUKE: Why are you not four hundred and fifty pounds?
LORELAI: I know. Scientists call it the Lorelai Paradox"

LORELAI: This dress is too slutty.
RORY: The dress is fine. The person in it, however"

 "LORELAI: Cluelessness is the mother of invention."

 LORELAI: How would you feel about doing a little shopping tomorrow?
RORY: Hurt. Confused. A little dirty."

MiSS SaSSy

Kaden at four months is rolling over from back to front and front to back. She is sitting up and stand with help. She just now learned to get up and all fours and will soon start crawling. My little pumpkin is growing up so fast!

30 years in the making

30 years in the making

Celebrated my 30th birthday with a crawfish boil and slaters 50/50 with friends. Good times

THE FRITOS BURGER

THE CRABBY PATTY

THE YES BURGER

THE BOB LOBLAW'S LAW BLOG BURGER

 THE SCHROEDINGER BURGER

New pizza Adventure

Ingredients

8 ounces pizza dough, store-bought
1 tablespoon semolina flour
3 slices sharp Cheddar
5 (1/2-inch) cubes brie cheese
1/4 cup grilled corn kernels
3 strips cooked smoked bacon, cut into 1-inch pieces
1 tablespoon freshly flat-leaf parsley, no stems
1 teaspoon extra-virgin olive oil
1 tablespoon grated Pecorino Romano

Directions

Preheat oven with pizza stone to 475 degrees F for 30 minutes.

Gently stretch dough to 11-inches in diameter. Place dough on pizza peel dusted with semolina to prevent sticking. Top dough with the Cheddar and brie cheese. Scatter corn, bacon and parsley leaves. Sprinkle pizza with olive oil then Romano. Slide pizza onto hot stone in oven. Bake 6 to 8 minutes until golden, cut into 6 slices and serve on warm plate.

 

 

http://www.foodnetwork.com/recipes/giadas-weekend-getaways/white-cheese-pizza-with-grilled-corn-and-wood-smoked-bacon-recipe/index.html