Summer BBQ Mac ‘n Cheese

This little “recipe” for Mac ‘n Cheese is less-than innovative: it was created out of necessity, but isn’t there some famous quote about necessity and invention? 😉  Not the healthiest of options, but it KICKS ASS as a side in the summer with brats or steaks or chicken…And, it is super-wicked easy.  We only make this in the summer because we count it as a “seasonable delicacy” due to its high-calorie count.  We don’t believe in trying to make something that’s already good “better” by making it healthier.  Healthier does not equal better :).
Here’s the super simple, unoriginal, and yummy Summer BBQ Mac ‘n Cheese:

Buy a box of plain ol’ macaroni & cheese dinner that comes with powdered cheese.  I know, gross, but we still love and The Robug doesn’t eat it (she’s lactose intolerant–too bad for her, more for us :)).  You are going to prepare the noodles just as the box says.  The cheese sauce is what’s a little different–notice the sour cream?  That’s right, we are substituting the milk with sour cream.  Didn’t I say it was easy and unoriginal?
Once the noodles are cooked and draining, put the amount of butter (or whatever you use–we like Smart Balance) in the pot and let the residual heat melt the butter.  Then, put the melted butter back on the burner and INSTEAD of adding the amount of milk indicated by the instructions, add that amount of SOUR CREAM.  Stir it around to completely combine the butter and the sour cream and heat it gently–just enough to make it smooth.
Add the cheese sauce packet to the butter and sour cream mixture and whisk them together until completely combined. 
This is what you will end up with!  Add your noodles, toss it all together, and you have a super yummy summer-style mac ‘n cheese.
This was born when, while already cooking and grilling nearly completed, I went to the fridge for milk and found that, alas, I had none.  But fear not!  I always have sour cream, so I used that instead figuring, “What the hell?”  I mean, can you REALLY screw up boxed mac ‘n cheese?
What do you think?  We love it and are actually going to play with adding peas and putting it in the fridge to serve chilled.  
I hope you enjoy it!  I’m such a great chef…maybe I’ll audition for Top Chef!  Yeah, right–I don’t even like to cook 😉
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A Cooking Success!

Hooray!  Finally, a recipe that worked and I am IN LOVE with!  I came across this recipe for buffalo chicken IN THE CROCK POT!!!!!!! (I am currently having an open affair with my crock pot; I have flaunted it in front of my husband and, though I detect a hint of jealousy, he is not acting upset because he is benefitting in multiple ways–similar to an “indecent proposal.”)  I followed all of the wicked easy instructions and voila!  It is absolutely amazing and is now going to be in our regular rotation.  We added shredded lettuce and Hidden Valley Ranch Dressing to our sandwiches.  Divine, scrumptious, satiating, and EASY (did I mention that?).  

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I Cooked Again…

I cooked again…I still hate it and here’s another reason why:
I hate putting the time and effort into cooking something and then I’m unhappy with it—waste of my time and I’m still hungry!
I made a Chicken and Rice casserole that I found on Pinterest (this is the link to the actual site and recipe).  It looked good, easy, and fast.
It was pretty fast and easy, but I was not at all pleased with how it turned out (which is why I didn’t even bother with pictures).  I do have to add a disclaimer that I did change some things which could have contributed to the soupiness.
Here’s what I did differently from the instructions:
  1. I cut up chicken breasts and cooked them with the onion and added a little smokey chipotle tabasco sauce for some flavor
  2. I used the frozen, pre-cooked rice I had (I didn’t warm it up before I mixed it in—perhaps that ice crystals caused a prob…)
  3. I used diced green chilies from a can and only used 2 tbsp (prob could have used the entire can; perhaps straining them really well would help…)
  4. I chopped up fresh cilantro and parsley and used a half and half ratio to make the ¼ cup.  (I’m not a fan of cilantro, but I wanted the flavor to be there at least a little)
  5. I thought it needed a little something more and I had a can of diced tomatoes, so I strained out as much juice as I could and added some of those

Then I baked it–I started with 50 minutes because the beginning of the recipe said 60-70 minutes for cooked and then the body said 45-50 minutes…I had to cook mine for 80 minutes and it was still soupy.  It did firm up a little more as it cooled, but there was just too much moisture.  It was bland—definitely needed some spice and salt…
The husband said it was okay and, with some tweaking, he’d eat it again.  Needless to say, I don’t think I even want to attempt it again.
I did learn something, though: don’t screw around with the recipe the FIRST time you make it otherwise it will probably be the last. 
I am going to try again tonight: Shredded Buffalo Chicken—we’ll see…have I told you lately that I hate cooking…

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