4-Cheese Mac, Honey Mustard Glazed Chicken, and Green Bean Almondine

I decided to try and impress my boyfriend with a fancy menu. Instead I got this, lol. It actually was pretty alright, I was only disappointed with the Mac and Cheese. It was great! But it tasted like this pre-packaged pasta stuff I used to buy in university for 77 cents. Sure this stuff is probably healthier, but I mean come on! At least it was easily made in 30 minutes or less. :)





Honey Mustard and Red Onion Barbecued Chicken
Recipe courtesy Rachael Ray

2 tablespoons vegetable oil
1/2 red onion, chopped
1/4 cup apple cider vinegar
1/4 cup brown sugar, a couple of handfuls
1 cup chicken stock
1/2 cup prepared honey mustard (recommended: Honey Cup brand)
1/2 teaspoon allspice, eyeball it
1/2 teaspoon curry powder, eyeball it
4 pieces boneless, skinless chicken breast
4 boneless, skinless chicken thighs
Vegetable oil, for drizzling Salt and freshly ground black pepper

Preheat grill pan or griddle over medium high heat.

Pour 2 tablespoons vegetable oil into a small saucepan over moderate heat. Add red onions and saute 3 to 5 minutes. Add vinegar and reduce by half, 1 to 2 minutes. Add brown sugar and cook 1 minute to incorporate. Whisk in broth and honey mustard, allspice and curry. Bring sauce to a bubble and reduce heat to lowest setting.

Coat chicken with a drizzle of oil and salt and pepper, to your taste. Place chicken on hot grill and cook 4 or 5 minutes, then turn. Baste chicken liberally with sauce and cook another 5 minutes. Turn once again and baste. Cook 2 or 3 minutes more to cook through and transfer chicken to a platter and serve.


4-Cheese Mac

1/2 lb. whole wheat rotini
1 tbsp. butter
1/4 onion, chopped
2 tbsp. flour
1/2 cup chicken broth
1/2 cup half and half cream
1 cup milk (I used 2% since it was on hand)
1/2 cup each shredded light gouda, light monteray jack, light cheddar, and light swiss cheese (2 cups total)
1/2 cup italian-style bread crumbs
1/2 cup parmesan cheese
Olive oil, for drizzling
Salt and pepper

Bring a large pot of water to a boil. Salt water and cook pasta to a chewy al dente, about 8 minutes.

Over medium heat in a large frying pan (or a pot) , melt butter and add onion. Saute for about a minute, until onion is starting to get soft and juicy. Add 2 tbsp. of flour and mix, forming a sort of roux. Once a little bubbly, add chicken stock, cream and milk. Season with salt and pepper. Bring to a boil, then reduce heat and allow to simmer until thickens, about 5-10 minutes.

Add cheese to pan and mix until fully melted. Add pasta and toss to coat, then transfer contents to an oven safe dish.

In a bowl, combine bread crumbs and parmesan. Sprinkle over top of pasta, then drizzle with olive oil. Bake in the oven under a broiler until top is lightly browned. Serve warm.



Green Bean Almondine

1 lb. green beans, cleaned and trimmed
1 tbsp. butter
1/4 cup sliced almonds, toasted in the oven

Steam green beans in steam basket. When ready, dump into a bowl and add butter and toasted almonds. Toss to coat and serve.