Macaroni and Cheese from @WilmaDelgado

1 (8 oz) package penne pasta
1 tbsp butter
1 tbsp flour
1 1/2 cups milk
1/2 cup half and half
1/2 cup (4oz) shredded white cheddar cheese
1/4 cup grated Parmesan cheese
1 cup (8 oz) shredded Gruyere cheese, divided*
1 tsp salt
1/4 tsp pepper
Pinch of ground nutmeg

1.  Preheat oven to 350.  Prepare pasta according to package directions.
2.  Meanwhile, melt butter in a medium saucepan over medium heat.  Whisk in flour; cook, whisking constantly, 1 minute. Gradually whisk in milk and half and half; cook, whisking constantly, 3 to 5 minutes or until thickened.  Stir in cheddar cheese, parmesan, 1/2 gruyere cheese, and next 3 ingredients until smooth.
3.  Stir together pasta and cheese mixture, and pour into a lightly greased baking dish.  Top with remaining 1/2 cup Gruyere cheese.
4.  Bake at 350 for 15 minutes or until golden and bubbly.  * Swiss cheese may be substituted. Note:  To make ahead, proceed with recipe as directed through Step 3.  (Do not top with remaining Gruyere cheese)

Cover and chill up to 8 hours.  Let stand at room temperature 30 minutes.  Bake at 350 for 20 to 25 minutes or until bubbly.  Increase oven temperature to 400.  Top pasta mixture with remaining Gruyere cheese, and bake 10 minutes or until golden.

Lower Fat Jalapeno Cheese Tamales by @Flipsidebabee

Ingredients:
3 cups Maseca Corn Masa mix for tamales
3 cups Maseca Corn Masa flour
6 cups chicken broth
1/3 cup of Crisco (softened and mixed with mixer)
2 tsp salt
1 tsp baking powder
2 cans of jalapenos
1 lbs of monterey jack, muenster, or cheddar cheese
1 bag corn husks
6 large jalapenos boiled until tender and strained
1 can of tomatillo sauce
2 tbsp of sour cream or Mexican crema

Directions
Masa -

* Add both types of masa flour, salt, and baking powder into a bowl. Mix well.
* In another bowl have the broth ready.
* In a large bowl add the softened crisco.
* With mixer operating, slowly add 2 cups at a time of broth and dry mixture to the crisco (continuously mixing) until all the dry mixture andbroth are gone. Mix until the consistency of cookie dough. This ensuresthat the crisco gets througout the mixture.
* Take a small piece of the masa and place inside a glass of cold tapwater. Do not ball the masa. If the masa floats, it is ready. If not, add 1 tbsp of softened crisco at a time to the mixture until the masa floats.

Tamale -

* Soak the corn husks in hot water. Once the husks are less stiff separate them. Also, it’s a good idea to use thick and tall ones as ties(tear into strips).
* Using a masa spreader or a dry wal scraper (from hardware store), thinly spread the masa over the wide part of the husks.
* Add the jalapeno and cheese and roll the husk like a burrito but don’t tuck in the ends.
* Fold the pointed part of the husk to seal the bottom and tie closed with the extra strips of corn husks. The top will be left open.
* Repeat

Cooking the Tamale -
* Prepare a steamer and arrange the tamales where the open parts are facing up (standing up vertically). Steam for 60 minutes or until masa is fluffy throughout and cheese is melted.
* Caution: remember to watch the water levels, if the water levels are low, this can scorch your tamales.
* Let the tamales stand for 30 minute before serving. This let’s them set up or else they’ll be soggy.

Sauce -
* Blend the jalapenos and tomatillo sauce until there are not more chunks of jalapenos
* Mix in the cream
* Use as the dip or sauce for the tamales

Notes: Tamales can be frozen raw and can be thawed to cook again.

Lower Fat Red Chili Beef Tamales by @Flipsidebabee

Ingredients:
3 lbs of boiled beef (tender and shreaded)
1 tsp olive oil
1 large onion (finely chopped)
2 can red enchilada sauce
2 tsp salt
2 tsp garlic powder
2 tsp dried cilatro
1 tsp red chili powder
3 cups Maseca Corn Masa mix for tamales
3 cups Maseca Corn Masa flour
6 cups Beef broth or beef juice from beef
1/3 cup of Crisco (softened and mixed with mixer)
2 tsp salt
1 tsp baking powder
1 bag corn husks

Directions
Red Chili Beef -
* Brown the beef and onions in a large deep pan with olive oil
* Add red enchilada sauce and bring to a boil. Simmer.
* Stir in garlic powder, cilantro, salt, and red chili powder and bring back to a simmer. Simmer for about 30 minutes or until sauce is reduced.

Set aside.

Masa -
* Add both types of masa flour, salt, and baking powder into a bowl. Mix well.
* In another bowl have the broth ready.
* In a large bowl add the softened crisco.
* With mixer operating, slowly add 2 cups at a time of broth and dry mixture to the crisco (continuously mixing) until all the dry mixture and broth are gone. Mix until the consistency of cookie dough. This ensures that the crisco gets througout the mixture.
* Take a small piece of the masa and place inside a glass of cold tap water. Do not ball the masa. If the masa floats, it is ready. If not, add 1 tbsp of softened crisco at a time to the mixture until the masa floats.

Tamale -
* Soak the corn husks in hot water. Once the husks are less stiff separate them. Also, it’s a good idea to use thick and tall ones as ties (tear into strips).
* Using a masa spreader or a dry wal scraper (from hardware store), thinly spread the masa over the wide part of the husks.
* Add the beef and roll the husk like a burrito but don’t tuck in the ends.
* Fold the pointed part of the husk to seal the bottom and tie closed with the extra strips of corn husks. The top will be left open.
* Repeat

Cooking the Tamale -
* Prepare a steamer and arrange the tamales where the open parts are facing up (standing up vertically). Steam for 60 minutes or until masa is fluffy throughout.
* Caution: remember to watch the water levels, if the water levels are low, this can scorch your tamales.
* Let the tamales stand for 30 minute before serving. This let’s them set up or else they’ll be soggy.

Notes: Saving the beef broth from the beef boil is usually better tasting than store bought broth. Tamales can be frozen raw and can be thawed to cook again. Red enchilada sauce can be substituted for green enchilada sauce. If making this dish with chicken, make sure you use chicken broth and not beef broth.

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Barbecued Ribs from @WilmaDelgado

Ingredients
2 whole slabs of pork baby back ribs

Dry Rub
8 TBSP light brown sugar, tightly packed
3 TBSP Kosher Salt
1  TBSP chili powder
1/2 tsp black peppe
r1/2 tsp cayenne pepper
1/2 tsp paprika
1/2 tsp old bay seasoning
1/2 tsp rubbed thyme
1/2 tsp onion powder

Braising Liquid
1 cup pineapple juice
2 TBSP white wine vinegar
1/4 cup bourbon
2 TBSP worcestershire sauce
2 TBSP honey
2 cloves of garlic, chopped

Instructions
Preheat oven to 250. In a bowl combine all dry ingredients and mix well.  Place each slab of baby back ribs on a piece of heavy duty aluminum foil, shiny side down.  Sprinkle each side generously with the dry rub.  Pat  the rub into  the meat and refrigerate for a minimum of one hour….covered in the aluminum foil. In a micowavable container, combine all ingredients for the braising liquid. Microwave on high for one minute. Place the ribs on a baking sheet.  Open one end of the foil on each slab and pour half of the braising liquid into each foil packet.  Tilt the baking sheet in order to equally distribute the braising liquid.  Braise the ribs in the oven for 2 1/2 to 3 hours. Take ribs out of packets…drain liquid off.  Now, here is where I did mine differently.  The recipe says for you to boil the liquid until it is reduced by half then use it as your sauce.  I didn’t do it that way.  I got rid of the liquid……covered my ribs with barbecue sauce…….stuck them  back on in the oven under the broiler until they were lightly carmelized. I’ll warn you.  The dry rub recipe will be way too much.  I think that I’ve used the original batch two other times.  So, what I will do next time is just go by the ingredient list and kind of eye it.  The ribs really are wonderful.  My family liked them as well as any that you have out in a restaurant…..and pay three times the price for!

Chicken Tikka Masala from @shooting*

Chicken Tikka Masala is an Indian dish and has been dubbed a GREAT comfort food. Contains dairy and poultry. This is a compacted version of the traditional way of making chicken tikka masala.

Serves 4

Ingredients:
1 1/4 cup yogurt (plain yogurt)
2 tablespoons lemon juice
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1 tablespoon ground coriander
2 teaspoons cayenne pepper
2 tablespoons garam masala
1 tablespoon minced fresh ginger
4 boneless skinless chicken breasts, cut into bite-size pieces
2 tablespoons butter
4 cloves garlic, minced
2 teaspoons paprika
1 (8 ounce) can tomato sauce
1 cup heavy cream
1/2 cup chopped fresh cilantro

Directions
Marinating Chicken–
* In a large bowl combine yogurt , cumin, paprika, cinnamon, cayenne pepper, and chopped chicken.
* Cover the bowl with plastic wrap and let it sit in the refrigerator for 30 minutes (even overnight).

Sauce–
* In a saucepan, melt butter in medium heat and add garlic. Let garlic cook for 2-3 minutes until light brown.
* Add garam masala and ground coriander. Stir until thick.
* Add tomato sauce. Let it boil and simmer.
* Stir in heavy cream (or fat-free milk). Let it simmer until reduced to a slightly thick sauce (about 15 minutes).
* Turn off heat and then fold in 1/4 cup of chopped parsley.

Chicken–
* Turn on over broiler, and depend on the thickness of the chicken put it on high.
* On a foil-lined baking dish, spread marinating chicken in one layer.
* Broil for about 8 minutes on high. Turn the pieces. Then for about another 3-5 minutes, broil.
* When finished, and it looks like barbecue, add the pieces of chicken (no other liquids from the baking dish) into the saucepan with the tomato mixture.
* Simmer for another 15-20 minutes.
* When finished, serve over steaming, hot jasmine rice or garlic naan.
* Garnish with remaining parsley, and there you have easy chicken tikka masala.

Note: Every spice is up to you. Add more cayenne pepper for more heat. Add more garam masala for more flavor. Add more tomato sauce for more sauce. Add more cream / milk to lessen the heat.

Ginger Rice (for chicken) from @Grumba

Contains no onion or gluten/wheat for allergy sufferers

Ingredients
1 ½ cups of rice
2-3 cups Chicken stock and/or water
______
1/3 cup finely grated ginger root

1 tblspn pressed fresh garlic cloves
1 tblspn of sunflower/canola oil
1/8 tsp chili powder OR A few drops of chili oil
4 tbs lemon or lime juice
1 tsp grated lemon/lime rind OR A few drops of lemon or lime flavoured oil
1/4 to ½ tsp raw sugar to taste

Recipe
Put rice and water/stock in a microwave proof dish for 8 minutes on High, adjusting liquid for your own microwave. Then wait for the other ingredients before continuing. You can cook it in your rice cooker or whatever.

Heat oil in a thick-based saucepan to prevent burning. Add the other ingredients and cook for a few minutes until ginger stops smelling raw. Add sugar, stir quickly and take off the heat.
Pour this mixture into the partly cook rice. Stir, adjust liquid and give another 4 mins on High.

Serve with chicken.

Optional chicken recipe:
Pre heat the oven to 180 to 200deg C (adjust for Fahrenheit!!)

Ingredients
3- 4 chicken breast fillets- single not double fillets (for 4 people)
Lemon pepper rub (Spencer’s was used)
Few tblspns sunflower/canola oil for cooking
A few drops of chili oil
A tsp of the garlic from the rice recipe
A tsp of the ginger from the rice recipe
I like some grated lemon/lime rind and some juice as well, but you don’t have to add this if you don’t like a strong flavour.

Recipe
Rub the chicken with the Lemon Pepper Rub- about ½ tsp per fillet.
Put the other ingredients into a plastic bag or bowl and coat the chicken pieces roughly. Shake any remaining onto the chicken before you put it in the oven.
Place an ovenproof dish with the oil in the oven for 2 mins to preheat.
Place chicken in dish in one layer. Cook 7 minutes then turn. Cook another 4-5 mins to your liking.
Serve with the rice and a green salad.