Eli's Mac and Cheese

 

Eli is 11 and the oldest grand. He loves his sports, succeeds in most everything and I was thrilled to hear; is learning to cook. He had the recipe all printed out for me. See below. It is super good. I commented he chose the recipe with the most pricy cheese, Guyere! I did not have half and half and used all 2% milk. I also used gluten-free products and I am sure the real McCoy would be amazing. 

Perfect Roast Chicken

 

Pretty Perfect Ina! I have NEVER, EVER roasted a whole chicken... Covid... Actually the chicken was 10x's better than the ready to eat ones in the grocery stores. Honestly, the mess was not anymore; cause you have to get rid of the carcass regardless. I did not use carrots or the fennel in the bottom of the pan; just chopped onion... 

Ingredients:

• 5-6 pound whole roasting chicken
• Salt and pepper
• 1 bunch fresh thyme
• 1 lemon, halved
• 1 head garlic, cut in half crosswise
• 2 tablespoons butter, melted
• 1 large yellow onion

Directions:

Preheat oven to 425-degrees.

Line a 13x9-inch baking pan with foil for easy cleanup.

Remove the giblets from the chicken and rinse chicken inside and out.

Pat the chicken dry with paper towels.

Liberally salt and pepper the inside of the chicken and stuff with the lemon, garlic and thyme.

Tie the legs of the chicken up with meat twine.

Place the onions evenly inside the prepared pan and place the chicken on top. Tuck the wings.

Brush melted butter on top and sides of chicken and salt and pepper again.

For future meals I pulled the leftover chicken from the bone and cut in pieces. I then added all the onion and juice from the pan. I divided in portions for future meals; pasta dish, mexican dish etc.

Roast the chicken for about 1 1/2 hours or until juices run clear when cut between a leg and thigh.

Cover the chicken with foil and allow to rest for 20 minutes. 

To carve chicken: cut the leg and thigh first, then the wings and then breast. Cut each side of the breast in whole pieces and then cut into smaller pieces on the plate. Add some juice from the pan.

Ginger Chicken Noodle Soup

 

This is one of those recipes that ingredients can be switched up to your tastes. For the chicken one could chose breasts, thighs or even rotisserie chicken. I used celery, shallot and carrots; but original recipe just calls for carrots. As far as the noodles are concerned; I did used gluten-free capellini, but think'in next time gluten-free egg noodles would be tasty. Of course if you can have wheat your options are more.

Ingredients:

• 1 pound boneless skinless breasts, thighs or rotisserie chicken ( cubed if raw)
• 2 medium carrots, coarsely grated
• 2 medium celery stalks, chopped on the bias
• 1 medium shallot or whatever you have on hand, chopped
• good olive oil
• 1 tablespoon dry sherry
• 1 tablespoon rice vinegar
• 1 tablespoon soy sauce
• 1 tablespoon fresh ginger, peeled and grated
• salt and pepper to taste
• crushed red pepper to taste
• 3 cups chicken stock
• pasta of choice ( I am never good at measuring portions, but you can always use leftovers for another dish) ( original recipe calls for 2 ounces)
• sriracha to finish (optional)
• chopped cilantro or parsley to finish (optional)

Directions:

Using a large stock pan; add 2 tablespoons olive oil and saute the chicken until browned. Add the carrot, celery, shallot and saute for about 5 minutes. 

Add the ginger and saute briefly. 

Add the dry sherry, rice vinegar, soy sauce, salt, pepper, crushed red pepper and chicken broth. 

Bring to a boil and then turn heat down to simmer for at least 2 hours.

In a separate pan cook noodles of choice according to package directions, drain and add to the soup.

Serve with sriracha and parsley or cilantro.