Step by step Comfort food

Every one needs comfort food at some point in their lives. Being able to make something deliciously sinful is only half the enjoyment. This recipe is great for a stay at home rainy family night or just because you need something to warm your insides.

Macaroni and Cheese Bake

Prep Time: 15 minutes

Total Cooking Time: 35 Minutes

Serves 4

Ingredients

80z Macaroni Noodles

3oz Butter or Margarine

3 Tablespoons All-Purpose Flour

1 onion, finely chopped

2 cups Milk

2 Teaspoons Wholegrain Mustard

5 1/2 oz Vintage Grated Cheddar Cheese

3 1/2 oz Grated Cheddar Cheese

1 oz Fresh Bread Crumbs (optional)

1. Cook pasta in a saucepan of boiling and salted water until just tender. Drain well.

2. Preheat the oven to 350 degrees F (180 degrees C) and grease a 6 cup (1.5 litre) ovenproof dish.

3. Melt the butter in a large frying pan over low heat, add the onion and cook for 5 minutes. Stir in flour and cook for 1 minute, or until pale and foaming. Remove from the heat and gradually stir in the milk. Return to the heat and stir until the sauce boils and thickens. Reduce the heat and simmer for 2 minutes. Stir in mustard and three-quarters of the combined cheeses. Season to taste. Add pasta to the pan and mix well. Spoon the mixture into the baking dish.

4. Combine the bread crumbs and remaining cheese and scatter over the top. Bake for about 15 minutes, or until golden brown and bubbling.

Courtesy of: Comfort Food by Bay Books

Patio Chicken Quesadillas

It's summertime and it's time to get into the spirit of being outdoors. Bar-b-ques, cookouts and picnics are upon us. But who wants to stay in a hot kitchen for hours while everyone else enjoys the sun? I sure don't and I know a score of others who would rather not. Here is a fun recipe that can be done fast and on the grill as an appetizer to your outside dining.

Patio Chicken Quesadillas

Salsa:

1 to 2 large diced tomatoes

1 diced red onion

Chopped cilantro

2 small to medium Jalapenos

olive oil (to taste)

Salt and pepper (to taste)

Lime Juice (to taste)

1. Mix all ingredients for salsa and set aside or refrigerate until needed.

Quesadillas

1 to 2 packs flour tortillas (depends on how big the party is)

1 jar chipotle sauce

Queso Blanco (a great substitute is Monterey Jack Cheese)

2 to 5 lbs Boneless skinless Chicken Breasts (Marinaded in your favorite marinade)

1. Oil the outer side of tortilla. Spread the Chipotle sauce on the unoiled side of a tortilla. Add a generous amount of cheese.

2. Add the re-cooked, marinated chicken.

3. Place a tortilla on top and place the quesadilla n the grill.

4. As grill marks start to become apparent, flip the quesadilla over and cook the other side and let the cheese me.

5. Remove from the grill and cu into 6 to 8 triangles.

Serve hot and top with sour cream and salsa.

Great substitutions for chicken are beef and shrimp.