Catherines Farmhouse Kitchen Food

BAKED MACARONI AND CHEESE

Steps:

• Preheat the oven to 375 degrees F. Bring a large pot of salted water to a boil. Add the pasta and cook until just slightly softened, about 6 minutes. Reserve 1/2 cup cooking water, then drain the pasta and rinse under cold water.
• Meanwhile, melt 4 tablespoons butter in a large saucepan over medium heat. Whisk in the flour, mustard powder, Worcestershire sauce, hot sauce and cayenne and cook, whisking, until the mixture is smooth and slightly golden, about 2 minutes. Whisk in the milk and cook, whisking occasionally, until the sauce begins to boil and thicken, about 5 minutes. Stir in the havarti and all but 1 cup each of the cheddar and American cheese; cook, stirring, until the cheese just melts, about 1 more minute. Stir in the pasta, adding the reserved pasta water as needed to make a creamy sauce. Season with salt.
• Brush a 9-by-13-inch baking dish with melted butter. Spread the pasta mixture in the dish. Melt the remaining 4 tablespoons butter in a bowl in the microwave; stir in the crushed crackers and parmesan. Sprinkle the reserved cheddar and American cheese evenly over the pasta, then scatter the cracker mixture on top. Cover with aluminum foil and bake until heated through, about 25 minutes. Remove the foil; continue baking until browned and bubbly, about 20 more minutes. Let rest 10 minutes before serving.

FARMHOUSE CHICKEN CASSEROLE

Steps:

• Dredge chicken pieces in seasoned flour. Heat the butter and oil in a large skillet and fry the chicken until golden brown. Transfer the chicken to a casserole.
• Add onions and potatoes to the skillet and cook until lightly browned.
• Shake the skillet occasionally to prevent potatoes from sticking.
• Transfer onions and potatoes to the casserole.
• Add mushrooms to the skillet and cook over moderately high heat for 4 minutes.
• Place mushrooms in the casserole.
• Add crumbled bacon and chicken broth.
• Cover the casserole and place in a 350º oven for 50 minutes.
• Thicken juices with cornstarch dissolved in cold water.
• Garnish with parsley.

CHEESY CHICKEN AND TATER TOT CASSEROLE

Steps:

• Preheat the oven to 425 degrees F.
• Combine the chili powder, cumin, garlic powder, 1 teaspoon salt and a few grinds of black pepper in a large bowl. Heat the oil in a large ovenproof skillet over medium-high heat. Add 2 tablespoons of the spice mixture and the chicken to the skillet and cook, stirring occasionally, until the chicken is no longer pink on the outside and has released some juices, about 5 minutes (the chicken will finish cooking in the oven). Use a slotted spoon to transfer the chicken to a medium bowl; leave the juices and as much oil as possible in the skillet.
• Add the bell peppers, onion, 1/2 teaspoon salt and a few grinds of black pepper to the skillet and cook, stirring occasionally, until the vegetables begin to soften, 5 to 6 minutes. Sprinkle the flour over the top and stir to combine. Once the mixture looks sandy, add the broth and cook, stirring constantly, until thickened, 3 to 4 minutes. Add the cream cheese and stir until smooth. Fold in the beans, corn, chicken, 1/2 teaspoon salt and a few grinds of black pepper. Sprinkle the top with 1 cup of the shredded cheese. Remove from the heat.
• Add the potato tots to the bowl with the remaining 3 tablespoons spice mixture and toss to coat. Arrange the tots over the chicken mixture in a single layer in concentric circles. Sprinkle with any spice mixture left at the bottom of the bowl and the remaining 1/2 cup shredded cheese. Bake until the tots are crispy and the casserole is bubbling, 25 to 30 minutes. Cool for 10 minutes. Serve garnished with guacamole, sour cream, salsa and cilantro, if desired.