Monday, September 20, 2010

Cooking: Menu Weekending September 26

Fall is finally here. And I don't know anyone who doesn't love fall. Also, hubby is home this weekend and I think we need to tailgate to celebrate college football.

Painting and wallpapering all week as those guest bedrooms aren't going to get done by themselves. I am giving an exam on Tuesday and the yard is in the fall clean-up. Next week... oh boy, planting bushes, perennials, and bulbs.

My other project this week is to finish all the sugar cookie dough for my friend's daughter's wedding. 20 double batches....

Monday

Shrimp and Chicken Bow-tie Pasta
Cesar Salad
Garlic Bread Sticks

Tuesday


Red Beans and Rice
Garden Salad
Biscuits (Recipe Coming Soon)

Wednesday

Church


Thursday


Tuna Melts
Cut up Veggies

Friday


Out with Hubby


Saturday


Tailgate Dinner

Chicken Tenders
Leftover Red Beans and Rice
Cocktail Wienies
Chips and Dips
Ham and Cheese Biscuits
Cole Slaw
Cut up veggies

Sunday

Lobster Macaroni and Cheese (via Ina Garten)

Ingredients


  • Kosher salt
  • Vegetable oil
  • 1 pound elbow macaroni
  • 1 quart milk
  • 8 tablespoons (1 stick) unsalted butter, divided
  • 1/2 cup all-purpose flour
  • 12 ounces Gruyere cheese, grated (4 cups)
  • 8 ounces extra-sharp Cheddar, grated (2 cups)
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon nutmeg
  • 1 1/2 pounds cooked lobster meat
  • 1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)

Directions

Preheat the oven to 375 degrees F.
Drizzle oil into a large pot of boiling salted water. Add the pasta and cook according to the directions on the package, 6 to 8 minutes. Drain well.
Meanwhile, heat the milk in a small saucepan, but don't boil it. In a large pot, melt 6 tablespoons of butter and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. Still whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, the pepper, and nutmeg. Add the cooked macaroni and lobster and stir well. Place the mixture in 6 to 8 individual gratin dishes.
Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.
Garden Salad

2 comments:

  1. another busy week for you Cynthia...still no fall here...maybe in another month of so...

    ReplyDelete
  2. Are you following me? I looked up that Ina Garten recipe yesterday afternoon with plans to make it this weekend!

    ReplyDelete

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Cynthia