Trader Tuesday

Another trader mentioned mac and cheese on FB today, which led to me wanting to make my "Queso" shells and cheese. You know that ol' Velveeta queso dip recipe with Rotel? This is an adaption of that.

Queso Shells

2 cans Rotel (20 oz total), undrained
1 cup water
2 cups of small pasta shells (or elbows, the do just as well)
8 oz. Velveeta, cut up in little squares

Bring the Rotel and water to a boil in a pot, pan, whatever you boil your pasta in. Once boiling, add the shells. Reduce the heat to med.-low and simmer for 15 minutes. 13 minutes if you like firmer pasta. Add the squares of Velveeta and stir often until the cheese is melted. I like to let it sit for 5 minutes to congeal a bit before I serve it.

Tuesday Trader - Transition back to meat with fish

This is a recipe that was served at one of my baby showers and is an Easter favorite too. It is NOT a bargain recipe. Definitely a holiday/party treat recipe. Or maybe you're a lottery winner and can pass it off for your personal chef to make weekly; I'm not totally clear what my average reader is.....

Noodles in Dill Sauce with Smoked Salmon

Sauce:
3 Tbsp minced shallots
1/2 c. dry white wine
1 c. heavy cream
2 Tbsp fresh chopped dillweed

Combine shallots and white wine in a saucepan. Bring to a boil. Reduce and simmer until the wine is reduced to about 2 tsp. Pour in cream and bring it back to a boil. Reduce and simmer for about 5 minutes. Remove it from the heat and stir in the dillweed.

Noodles:
Cook 6 oz. of dry egg noodles according to directions.

Salmon:
4 oz. thin sliced smoked salmon. Cut it along the grain into narrow 2 inch pieces.

Pour the dill sauce over the noodles. Toss until coated. Add the salmon and stir gently. I like to add a little kosher salt and fresh ground pepper to taste before serving it.

This is also good the next day cold.

I forgot Tuesday Trade day

It was the Punkinhead's first day at Mother's Day Out and for the first time in maybe six weeks I couldn't swing the energy to cook so Buzzkill was sent out to fetch a Little Cesaer's pizza. After making my own crust and having lots of yummy toppings I combine lately, the takeout pizza tasted like cardboard and horrible dry cheese.

So no new delightful recipe to share. But I did like Auntie M's drink recipe. Here's what I mix up when I'm screaming War Eagle! on the sofa. And okay, whenever an SEC game is on period.

Currantly Absolut Zero

Sprite Zero (Diet Sprite - has to be because it has a sweeter flavor needed for the drink)

Currant Absolut vodka

Ice

Highball glass - or iced tea class

Fill the glass with ice. Pour in 2-3 fingers of the vodka. Fill up the remaining space in the glass with Sprite Zero. Stir and drink.

You can make this with plain Absolut vodka but then it's just an Absolut Zero!

I'm falling behind

Lots to write about and I promise it's coming soon, but since is Tuesday Trade day and I've been instructed to focus on a crock-pot meal, here's something to fill bellies until I can fill y'all with my genius writing about our fabulous adventures.

Crockpot Enchiladas

• 1 lb. ground beef, cooked
• 1 medium onion, sauteed
• 1/2 tsp. garlic powder
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 4 flour tortillas
• 1 14 oz can corn, drained
• 1 10 oz can enchilada sauce
• 1 can Rotel tomatoes and green chiles, undrained
• 2 cups shredded cheddar cheese
• sour cream, salsa, guacamole

In a bowl, combine ground beef, onion, garlic powder, salt, and pepper.

In another bowl, mix the Rotel and enchilada sauce.

Place 2 tortillas in the bottom of the slow cooker.

Place half of the following in layers over the tortillas: meat, corn, sauce mixture, and cheese. Repeat layers.

Cook on low 5-6 hours. Use the sour cream, salsa, and guac as garnishes if you like.

Tuesday trade for Ms. Should-be-in-Texas-by-now

Since you posted a Paula dish, I'm posting one too. Also because I made it this week and everyone and their pets asked for the recipe. Two birds, one stone.

Strawberry Pretzel Salad

2 cups crushed pretzels
3/4 cup melted butter
3 tablespoons sugar, plus 3/4 cup sugar
1 (8-ounce) package cream cheese
1 (8-ounce) container whipped topping
2 (3-ounce) packages strawberry gelatin dessert mix
2 cups boiling water
2 (10-ounce) packages frozen strawberries
1 (8-ounce) can crushed pineapple

Preheat oven to 400 degrees F.
For the crust, mix the pretzels, butter, and 3 tablespoons of sugar. Press this mixture into a 9 by 13-inch pan and bake for 7 minutes. Set aside and allow to
cool.

In a mixing bowl, beat together the cream cheese and 3/4 cup of sugar. Fold in
the whipped topping, and spread over the cooled crust. Refrigerate until well
chilled.

In a small bowl, dissolve the gelatin in the boiling water, and allow to cool
slightly. Add the strawberries and pineapple, and pour over the cream cheese
mixture. Refrigerate until serving time.

Inspiration Post

Ms. Longing-for-Texas posted about her recent easy and delish recipe , so I thought I'd share the quick-bake mock cobbler (mockler? mobbler?) that I wooed Buzzkill with last night. Keep in mind I substitute Splenda for sugar since I'm diabetic.

2 1/2 cups berries (we used Blackberry)
1 cup sugar divided
1 cup self-rising flour
1 cup milk
1/2 cup melted butter.

Pre-heat oven to 350 degrees.

Combine berries with half of the sugar. Kinda smush it together so it's juicy enough to dissolve the sugar but still has clumps of berry.

In another bowl, combine the other half of the sugar, milk, and flour. Mix in melted butter.

In a greased 8 inch pan, pour the batter. Spoon the berry mix as evenly as possible on top of the batter.

Bake for 40-60 minutes (depending on how hot your oven can get, 350 is REALLY hot in mine). Just check on it after 40 minutes to see if the crust on top is golden - then it's done.

I served it with whipped cream, but vanilla ice cream is good to. Or if you don't like topping, have a big glass of cold milk. Or soy milk or whatever.

Adventures in cooking

HotMommy was a Super Suppers addict for ages, but with skyrocketing gas prices this summer, I decided to sign up for Menus4Moms and do my own weeknight meals. Menus4Moms.com sends you weekly menus, recipes, and most importantly...groceries lists for under $100 a week!

I've been on a quest for years for the perfect mac and cheese recipe. We've tried Paula's, Southern Living, you name it, but until Menus4Moms I was never able to nail it. The Béchamel sauce is the secret to it. It was a hit at pool night and I'm taking it to book club this week.

Here is the recipe:

Macaroni and Cheese

* 2 tbsp cornstarch
* 1 tsp salt
* 1/2 tsp dry mustard
* 1/4 tsp pepper
* 2-1/2 cups milk
* 2 tbsp butter
* 2 cups (8 oz) shredded Cheddar cheese, divided
* 8 oz Mueller's Medium Shells (this is adaptation - the original recipe calls for elbows), cooked 5 minutes and drained

In medium saucepan combine corn starch, salt, dry mustard and pepper; stir in milk. Add margarine. Stirring constantly, bring to a boil over medium-high heat and boil 1 minute. Remove from heat. Stir in 1-3/4 cups (425 ml) cheese until melted. Add pasta. Pour into greased 2-quart casserole. Sprinkle with reserved cheese. Bake uncovered in 375 degree oven 25 minutes or until lightly browned. This can be prepared ahead of time and kept refrigerated until you are ready to bake. Add 5-7 minutes to the cooking time if cold.