Favorite Recipes!

At Kelly's Korner this week, it's all about your go-to recipes! I have two main ones, and here they are! One is courtesy of Paula Deen, absolute goddess of southern cooking, and the other is my own creation, combining some of my favorite elements!

I absolutely LOVE this recipe. I saw this on Paula Deen's show, and it's amazing. Not very healthy, mind you, but amazing! Kids will love this for sure.

I also have a customized twist to it...
Try adding:

• Crushed red pepper to taste (in mac n' cheese), usually about 1 tsp for me
  
• 1/2 cup diced jalapenos added mac n' cheese

Image and recipe can be found at Food Network.

Paula Deen's Fried Mac n' Cheese

Ingredients

• 1 recipe "The Lady's Cheesy Mac" prepared, chilled in the refrigerator overnight, and cut into 15 squares, recipe follows
• 1 pound bacon
• Flour
• 2 eggs, beaten
• Plain bread crumbs
• Peanut oil, for frying

Directions

Heat peanut oil to 350 degrees F.

Wrap each square of cheesy mac with 1 strip of bacon, and fasten with toothpick. Dredge each square in flour then egg and then bread crumbs to coat. Fry for about 3 minutes until golden brown.

The Lady's Cheesy Mac:

• 4 cups cooked elbow macaroni, drained
• 2 cups grated Cheddar
• 3 eggs, beaten
• 1/2 cup sour cream
• 4 tablespoons butter, cut into pieces
• 1/2 teaspoon salt
• 1 cup milk

Preheat oven to 350 degrees F.

Once you have the macaroni cooked and drained, place in a large bowl and while still hot and add the cheddar. In a separate bowl, combine the remaining ingredients and add to the macaroni mixture. Pour macaroni mixture into a casserole dish and bake for 30 to 45 minutes. Top with additional cheese if desired.

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Now for my own recipe, which I absolutely love to make. This is easy and simple. Sadly, I don't have a picture up of this, but next time I make it I will be sure to post it!

Pistachio Crusted Chicken

• 3 oz pistachios
• 2 boneless, skinless chicken breast
• 4 oz shredded colby jack or pepper jack cheese
  
• 1 egg (egg wash)
• flour (for dredging)
• salt
• pepper
• 2 cloves garlic, chopped
• extra virgin olive oil

Directions

Grind the pistachios in a food processor until coarse to fine. Want them similar to bread crumbs. Preheat stove to a little less than medium heat. In a non-stick pan, eyeball enough EVOO to cover the bottom. Add the chopped garlic to infuse with the oil. Season chicken with salt and pepper. Cut a tiny 1 to 2-inch pocket in the side of the chicken and stuff with cheese. Very lightly dredge chicken in flour, then dip into the egg wash, and finally coat with pistachio crumbs. Place chicken in pan and cook for 3.5 to 4 minutes on each side, or until cooked through. Voila! Pistachio crusted chicken.

*For added flavor, I like to stuff the chicken with diced, fresh jalapenos as well (if the wife will let me).