So here’s the thing! It’s almost impossible to add ingredients to a basic mac n’ cheese recipe and screw it up. My advice? Add what you like and make up names as you go. This recipe is my take on a stinger sub from my hometown in New York. It’s easy to make with minimal prep work and awesome results. Give it a try for your next get together or for dinner one night this week!
Stinger Mac n’ Cheese
Makes 6 Servings
- Mama’s Mac and Cheese Recipe-archived (January)
- 5 pieces of SteakUm Steaks or uncooked skirt steak
- 2 cups Chicken fingers (cooked and diced)
- 1 Red pepper (de-seeded and sliced)
- 1/2 White onion (sliced)
- 2 Garlic cloves (grated)
- 1/2 tsp Ground mustard
- 1 tsp Butter
- S & P to taste
While making the cheese sauce for you mac n’ cheese, in a large skillet, melt the butter and sauté the sliced peppers and onions on medium heat. Once they have begun to soften, add the grated garlic, S & P, and ground mustard. Keep on the heat for about a minute and then pour the pepper and onion mix into a bowl to cool.
Add the SteakUm or skirt steak pieces to the hot skillet and cook completely. Add the pepper and onion mix back into the skillet and stir until combined. Finally, pour this into a casserole dish. Add the diced chicken fingers, cooked macaroni, and cheese sauce. Stir until mixed completely and add any additional cheese. Cover and bake for 30 minutes at 375°.
Remove the stinger mac n’ cheese from the oven. Cool slightly and serve. As always, Enjoy!
Spring rolls are always a must when you go out for sushi or hibachi. My husband especially loves them with rice paper but never turns down a crunchy, warm, spring roll. I decided to give them a try, with some left over wonton wrappers (from my ragoon recipe). They took about 30 minutes, from start to finish, and were absolutely delicious. If you want to up the flavor, I recommend adding BBQ pork or chicken to these rolls. You won’t be disappointed.
- 2 cups Packages coleslaw mix
- 16 Wonton wrappers or Egg roll wrappers
- 1/8 cup Low sodium soy sauce
- 2 tsp White sugar
- Dash of S & P
- 1/2 tsp Ground ginger
- 1 Garlic clove (grated)
- 1/4 tsp Sesame oil
- 3 tbsp Water
- 3 tbsp Vegetable oil
First, in a large skillet, combine the coleslaw mix, soy sauce, sugar, spices, and sesame oil and sauté for about 5 minutes on medium heat. This will soften the veggies just enough to take the full crunch factor away.
While the veggie mix is cooking, line a baking sheet with parchment paper, preheat the oven to 375°, and place the wonton/egg roll wrappers down on a flat surface. Once the veggie mix is cooked, spoon a teaspoon size amount on each wonton/egg roll wrapper and with your finger, wet all the sides on the wrapper with water. Roll into a cylinder shape and tuck in the sides so the veggie mix stays inside the wrapper. Brush or spray the spring roll is vegetable oil. Repeat with each spring roll. Once all of the spring rolls are made and placed on the baking sheet, bake for 15-20 minutes or until golden brown.
Serve with soy sauce, sweet and sour, or sweet chili sauce. As always, Enjoy!
This rice pudding is so easy to make and an awesome dessert to entertain with. People will think you spent hours making it when it really took minutes. When I was a kid, this was my favorite dessert because it was like no other. Give this recipe a try on a week night or a cool, dreary evening. You’re family will be begging you for more!
Cozy Rice Pudding
- 1 cup Instant Rice (uncooked)
- 4 cups Whole milk
- 1 box Vanilla cook and serve Jello (small box)
- 1/3 cup Raisins
- 4 tbsp Spiced rum
- 1 egg
- 1/2 tsp Cinnamon
- 1/4 tsp Nutmeg
- 1 tbsp Vanilla
First, soak the raisins in the rum for 1 hour or until the raisins have absorbed the rum. Next, In a medium kettle on medium to high heat, add the milk, Jello, vanilla, and rice. Stir until the pudding starts to thicken. Add the egg, remaining spices, and the rum soaked raisins. Stir the pudding together and remove from heat to cool. Serve warm with additional cinnamon. Enjoy!
Add orange zest for additional fresh favor