GRILLED BRATS
GREAT SUMMER TIMESAVER
Tonight's Menu
Grilled Brats w or w/o buns
fresh sliced vidalia onions
spicey brown mustard for dipping or slathering :)
shells and cheese
baked potato chips
lemonade
dessert:
nectarines and or sliced apples
TIMESAVER & RECIPE TIP FOR PASTA:
Shall we talk about Shells and Cheese?
In a pinch I will used a boxed Mac & cheese mix.
In my opinion some of the boxed mixes can taste a little grainy or some brands just aren't cheesy enough. I find, in our case, we both like our pasta & cheese dishes with home made cheese sauces. He makes a delicious white sauce that is awesome !
Sometimes I just use plain velveeta.
Other times I use a mixture of cheeses for example:
American, regular & white, Sharp cheddars, Pepperjack, Monteray jack or baby swiss.
If I can find a good sale on pre-shredded cheeses I also use shredded blends for mac and cheese. Tonight I am fixing shells and cheese with the 'mexican velveeta' cheese, just to add a little zip.
If he had his way, we would have Mac & cheese at every meal !
:)
EASY SHELLS & CHEESE RECIPE IDEA
cooked conchas, drained
mexican velveeta, sliced or cubed
little salt
stick butter
approximately 1/4 cup of milk, depending on how creamy you like your pasta.
a few drops of olive oil
(to place in cooking pasta)
This is where you can make your pasta healthier.
Yes.
I said healthier.
Contrary to what you have always done, do NOT add salt to the boiling water when you cook the pasta. That is not necessary and does not truly improve the taste or texture. When the pasta starts boiling, I would usually add salt & a tsp of butter, but NO longer. All you need is a few drops of olive oil. That's right. You can save the butter & salt for when you add the sauce ingredients. The only reason you would add butter in the cooking pasta is to help keep it from sticking together, right? After all you are going to drain ALL of the water out any ways and with the water goes most of your butter. Olive Oil does the trick, it keeps the pasta from sticking together AND you cook a bit healthier. {Since I don't care for canola oil, I haven't tried it. If you do try canola let me know how it does for you}.
After the pasta is done. Turn down the heat and add a cup of cold water to it.
That will shock the pasta and make it swell up a bit and look tastier. Don't leave it on the burner, go ahead and drain the pasta, place the pot back on the burner, on a little lower heat. Add the milk, butter, velveeta and a little salt. When the velveeta melts, the dish is done. Be sure and keep it stirred. It is so easy to let the bottom scorch when you are doing so much at once.
You can serve your pasta right from the pot, or place the pasta & cheese in a casserole dish, add a little extra cheese on the top, place in a pre-heated 400 degree oven and bake until the cheese is bubbly and browned a bit.
I have to brag about a Yard sale find...
We went to a yard sale last month and he found a bargain,
I dare-say it is the bargain of Yardsale season !!!!
A stainless steel pasta pan with a locking lid, complete with several size drain holes.
This pan is in Pristine condition and we purchased it for only ONE DOLLAR. I absolutely Love it. You cook your pasta. Slip on the lid, turn it to lock, drain the liquid, add water to the pan to rinse the shells, with the Lid still ON, drain again and then simply remove the lid, place it back on the stove, add the ingredients and voila.
Never again will I get aggravated because I couldn't get all the water drained and would end up dirtying up 2 or 3 types of pans, collanders or strainers just to make pasta.
*sigh*
It doesn't take much to make me happy.
I love a good bargain
=)
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