trying new recipes

I get tired of cooking the same things for dinner (but, to be honest, Andy does a lot of the meal cooking). I found some new recipes in my newest issue of Family Fun magazine. We're going to try them all-so far, I've done two of them: Two-way skillit mac and cheese (first picture) and Pork rib ragu (second picture). I have to say that everyone liked the ragu meal better than the mac and cheese meal. All the boys ate the pork meal without complaining. Here are the recipes, in case you are getting the urge to cook. Like I said, these are both out of the April 2011 issue of Family Fun Magazine.

2 way skillet mac and cheese

Ingredients:

1 pound penne/shell pasta

5 TB unsalted butter

1/4 cup flour

3 cups milk (calls for 2%, I used whole milk)

2 oz Gruyere cheese, grated (1/2 cup)

4 oz sharp cheddar, grated (1 cup)

5 oz parmesean, grated (1 1/4 cups)

1 TB Dijon mustard

1 TB worchestershire sauce

1/4 teaspoon salt

8 oz pasteurized lump crabmeat, no shells/cartilage

6 oz frozen artichoke hearts, thawed and squeezed

1 1/2 TB minced chives or scallion greens

1/4 cup canned diced green chiles

1/4 cup whole wheat bread crumbs (I used regular)

1/2 teaspoon pepper

Step 1) boil the pasta according to pkg directions Step 2) in a 12 inch ovenproof skillet, melt 4 TB butter, whisk in flour until smooth paste is formed, whisk in milk until smooth, continue whisking until mixture bubbles and then whisk in Gruyere and cheddar cheeses and 1/2 cup of the parmesean cheese, the mustard, worchestershire and salt until cheeses melt (about 1 min), remove from heat and stir in cooked pasta Step 3) transfer 5 cups of pasta mixture to another overproof skillet and set aside, stir in the crab, artichoke hearts, chives/scallions and green chiles into remaining pasta Step 4) set broiler to low, melt remaining butter in microwave and mix with remaining parmesean and bread crumbs, sprinkle half over each skillet, sprinkle pepper over crab pasta dish Step 5) broil on low until golden brown-about 5 mins, allow to cool for 5 mins and serve

Pork Rib Ragu

Ingredients:

2 large carrots, chopped (I used about half a bag of baby carrots, unchopped)

2 ribs celery, chopped

1 medium onion, thinly sliced

1 clove garlic, minced

4 pounds meaty pork spareribs or baby back ribs, cut into pieces of 3-4 ribs each

2 (8 oz) cans of tomoato sauce

1/2 cups beef broth

1 1/2 TB balsamic vinegar

1/2 teaspoon dried oregano

1/2 teaspoon dried thyme

1/2 teaspoon salt

2 TB flour

1/4 cup water

cooked egg noodles

Step 1) in a slow cooker, combine carrots, celery, onion and garlic, place meat over the veggies Step 2) in a medium bowl, stir together tomato sauce, broth, vinegar, oregano, thyme and salt, pour mixture over the ribs then cover and cook on low until the meat is tender and begins to separate from the bone, 6-8 hours Step 3) using a slotted spoon, remove the ribs from the sauce and let them cool slightly, remove the meat from the bones and shred it Step 4) in a small cup, whisk together flour and water until smooth and then stir into sauce mixture, increase the heat to high and cook uncovered until thickened-about 15 mins, stir in the meat and heat 5 mins more, serve over egg noodles

Happy cooking!