1/20/14 ChefElla's Own Mac & Cheese

CHEFELLA'S OWN MAC & CHEESE

Anytime someone makes macaroni and cheese, everyone thinks the same thing, will it taste like my favorite kind from the box?  My answer is a quick no.  Now I know that everyone likes the kind in the box and I like it too, but my mac and cheese is different and I if I wanted it to taste like the box I would just make the box kind.  The thing I like about my mac and cheese is that it is creamy, and cheesy, and it is made with real ingredients not just powder from a box.  I know at first your friends, and maybe even your Dad, may groan and say, "But its not the same!"  Just know that they will like it even though they may not admit it.
Enjoy.
ChefElla.

For this recipe you will need to use the stove.  If you are not allowed to use the stove by yourself you can have a grown up help.

1. Wash your hands.

2. For this recipe you will need measuring spoons and cups, a strainer, a whisk, a heat proof rubber
    spatula, and a sauce pan.

ChefElla's Own Mac & Cheese (This recipe will make 4-6servings each)

Ingredients:
3 Cups         Rotini Pasta (Corkscrew Shaped), uncooked
                   -You can use whatever shaped pasta you like.  You can even use gluten free pasta.
1/4 Cup       Butter (1/4 cup is equal to 1/2 of a stick)      

1/4 Cup       Whole Wheat Flour
                  -You can use any kind of gluten free flour for this step.
1 tsp.           Kosher Salt
2 1/2 Cups   Skim Milk
                    -You can use an unflavored milk substitute for this step like, soy milk, flax milk, etc.
1 Tbl            Parmesan Cheese

1 tsp.           Blue Cheese (if you do not have blue cheese you can just skip this ingredient.
8oz.             Cheddar / Jack Cheese
                   -If you just like cheddar or jack or colby, or any other kind of cheese you can use that
                    instead.
1 Cup          Cheddar Cheese

3. Fill sauce pan 3/4 full with water and put on stove. Turn pan on high heat. When the water comes to a boil
    add pasta and cook for the manufacturers recommended amount of time. Remember to mix the pasta in
    the water every few minutes so that it does not stick to the bottom of the pan or to the other pieces.If the
    water begins to foam just add a little olive oil and the foam will go away. When the pasta is finished pour
    into a strainer over the sink.
4. Return your pan to the stove on medium-high heat and when the water is gone from the pan melt your
    butter in the pan.
5. Add your flour to the pan and whisk into the butter.  The mixture of butter and  flour is called a "Roux".
    The mixture will melt and bubble.  Mix the roux every 20-30 seconds.  The roux will begin to turn a light
    brown color and smell like warm buttered toast.
6. Slowly pour in your milk and whisk well until all of the lumps are gone.  Stir occasionally to keep the roux
    from sticking to the bottom of the pan. The mixture of roux and milk is called a white sauce or "Veloute."

7. When the white sauce comes to a boil it will look like a thick soup.
8. Turn the stove to medium and mix in your salt and cheeses.  Mix well and stir slowly until the cheese melts
    into the sauce.  Add the noodles and mix with your spatula.

Top your mac and cheese with bacon, shrimp, sausage, tomatoes or just eat it as is.  Create your own mac and cheese by using your favorite cheeses and create your own famous recipe.
Enjoy

- ChefElla

12/27/13 ChefElla's Mini-Tortilla Tower

CHEFELLA'S MINI-TORTILLA TOWER

New Years is coming up and I cannot wait to spend the night with my friends.  One of the fun things about New Years Eve is the fun foods that people make.  Mini meatballs in sauce, mini-hot dogs, chips and dip, shrimp cocktail, cheese and crackers, fruit and chocolate, cookies and cakes, and so many other things.  This year I wanted to bring burritos or tacos, but my Mother said they would be too messy.  "How can you stand and talk with your friends and eat a burrito at the same time?" She asked.  I knew she was right so I came up with the perfect recipe.  For this recipe I took tortillas and spread the burrito filling in between the layers.  My tortilla tower is mini because it is not very tall, but this recipe makes two towers and if you want to stack them on top of each other yours will be tall.
Happy New Year
ChefElla.

For this recipe you will need to use a serrated knife and the stove.  If you are not allowed to use a serrated knife or the stove by yourself you can have a grown up help.
- A serrated knife has a scalloped edge and looks like a little saw.  It is good for cutting bread.

1. Wash your hands.

2. For this recipe you will need measuring spoons and cups, a heat proof rubber spatula, a sauté pan a serrated knife, a cutting board, a can opener, a medium sized mixing bowl and a microwaveable bowl.

ChefElla's Mini-Tortilla Tower (This recipe will make 2 tortilla towers 8-12 servings each)

Ingredients:
10 ea       Large Flour Tortillas, 12 inch
1 Can      Refried Beans, 16 oz

1 Jar       Queso Dip or Smooth Cheese Dip, at least 8 oz. (I use the mild variety)
2 tsp       Cumin, Ground
1 lb.         Ground Beef or Ground Turkey

1 pkg       Taco Seasoning, 1.25oz
1 pkg       Guacamole, 8 oz
                 -If you have a guacamole recipe you like you can make your own.
1 tub        Cream Cheese, 8oz
1/4 cup    Salsa, use your favorite kind
                  -If you have a salsa recipe you like you can make your own.
1 Tbl        Olive Oil

3. Heat your sauté pan on the stove.  Add olive oil and ground meat to the pan.  Break up the meat into
    small pieces as it cooks with your spatula.  As the meat cooks it will be easier to break it into smaller
    and smaller pieces. When the meat is no longer pink add the taco seasoning and finish according to
    the directions on the package.  Put the meat into the refrigerator and let cool.
4. Open your refried beans and put into the microwaveable bowl.  Add cumin and mix, cover and cook
    in the microwave for 1 min 30 seconds.  Put the beans in the refrigerator uncovered and let cool.
5. In your medium bowl mix the salsa and cream cheese until they are blended.
6. After about 20 minutes, the meat should be cool, mix in 1/4 cup queso dip.  Then mix 1/4 cup queso
    dip into the refried beans.    

7. Lay one tortilla on a flat plate or cake stand.  Spread 1/2 of the refried bean mix on the tortilla.  Leave
    about 1/4 inch of the edge uncovered.  Lay a tortilla on top of the beans.  Spread 1/2 of the meat
    mixture on the tortilla.  Lay a tortilla on top of the meat.  Spread 1/2 of the guacamole on the tortilla.
    Lay a tortilla on top of the guacamole.  Spread 1/2 of the cream cheese salsa over the tortilla.  Top
    the cream cheese salsa with a tortilla.  If you want to make a tall tortilla tower just repeat the process
    until all of the fillings are gone.  Cover the tower with plastic wrap and refrigerate.
    - If you want to make two tortilla towers just start the process all over again.
8. To serve your tortilla tower cut into triangles like a pizza or use toothpicks and cut into small squares.
    Use the serrated knife and cut the tower like you are sawing a log.  Do not press down on the tower
    while cutting.

Serve the towers with taco sauce, extra guacamole, queso dip, or cream cheese salsa.
Happy New Year

- ChefElla

12/19/13 ChefElla's Easy Breakfast Egg Bake

CHEFELLA'S EASY BREAKFAST EGG BAKE

Christmas morning is so much fun.  Everyone is excited, happy to be together, and just a little tired.  There is nothing better on a morning like this than a big breakfast.  But who wants to cook?  Luckily, I have the perfect recipe.  An egg bake.  You can make this recipe the night before or the week before and freeze it.  You can use all of your favorite breakfast foods, or you can use your Christmas ham from the night before.  Whatever you make your easy breakfast egg bake out of, it will be good, and it will be easy because all you do is stick it in the oven and then sit down and eat together.
Merry Christmas
ChefElla.

For this recipe you will need to use a knife and the oven.  If you are not allowed to use a knife or the oven by yourself you can have a grown up help.

1. Wash your hands.

2. For this recipe you will need measuring spoons and cups, a whisk, a knife, a cutting board, a
    9 X 9 baking pan, and a medium sized bowl.

ChefElla's Easy Breakfast Egg Bake (This recipe will make 4 servings)

Ingredients:
3 Cups       French Bread, cut into large cubes (1 inch)
                  -You can substitute gluten free bread and the recipe will be just as good.
1 1/2 Cups Ham, large dice (1/2 inch)

1 Cup        Cheddar Cheese, shredded
6 ea          Eggs

1 1/2 Cups Milk
1/2 tsp      Kosher Salt
1/4 tsp      Black Pepper
1/4 tsp      Hot Sauce
                 -The hot sauce is not for heat but it adds a nice flavor.  You can use whatever kind you like,
                 but I would recommend Tabasco Sauce or Franks Hot Sauce.

3. Pre-heat oven to 350F.
4. Cut bread and ham.  Line the bottom of the pan with the bread.  Layer the ham on top of the bread.
    Sprinkle the cheese over the ham and bread.
5. Whisk together milk, eggs, salt, pepper and hot sauce in a bowl.
6. Slowly pour the egg mix over the ham, cheese and bread.  Push any bread or ham sticking out into
    the egg mixture so that they get coated with the egg mix.

7. Cook the egg bake for 25 minutes.  After 25 minutes poke toothpick into the center of the egg bake.
    If it comes out clean then the bake is done.  If it is not ready cook for 5 more minutes and check
    again.

8. When done remove from the oven and let sit for 5 minutes before serving.

If you prefer you can substitute cooked bacon, sausage or vegetables in your egg bake.  You can also try different kinds of cheese in your egg bake.
If you make an egg bake ahead of time just cover with foil and reheat, if you freeze an egg bake ahead of time just let it thaw for 2 days in the refrigerator before reheating.

- ChefElla

12/12/13 ChefElla's Beef and Barley Soup

CHEFELLA'S BEEF AND BARLEY SOUP

You cannot go anywhere this week without being cold.  It is like the whole world is covered in snow and ice.   No one wants to go outside, not even the dog.  When my mom gets home she doesn't take her coat off for like one hour.  The answer for me has been a bowl of soup, a full belly and a warm blanket.  Soup seems like something only your grandmother makes, but it is quick and easy and with the right ingredients it can be filling too.  Remember if you do not like some of the ingredients I use just substitute them for the products you like.  This was my Grandpa's favorite soup, and my Grandpa liked good food, so I think you will like it too.
ChefElla.

For this recipe you will need to use a knife and the stove.  If you are not allowed to use a knife or the stove by yourself you can have a grown up help.

1. Wash your hands.

2. For this recipe you will need measuring spoons, a knife, a cutting board, a medium stock pot, a small
    bowl, a plate and a heat proof spoon.

ChefElla's Beef and Barley Soup (This recipe will make 4-6 servings)

Ingredients:
1 Lb.      Beef Stew Meat, or Roast, cut into bite size pieces
               -Remember kids like ChefElla have small mouths so the pieces should be small for a kid not
               small for a mom or dad.
1/2 cup   Carrot, cut into bite sized pieces (2 small carrots, or 1 medium carrot)

1/2 cup   Onion, cut into bite sized pieces (1/2 medium onion)
1/2 cup   Celery, cut into bite sized pieces (1 large celery stalk)
               -Wash celery stalk.  Cut brown ends off of celery.  Cut celery in half lengthwise.  Cut each
               half of celery lengthwise again.  You can continue to do this until the pieces are as thin as you
               want them.  The thinner the celery is cut, the smaller the pieces will be when you chop them.

2 Qts       Beef Stock (64oz)
3/4 Cup   Barley, Quick Cooking.
1 1/2 tsp  Salt
1/2 tsp    Black Pepper
3 Tbl        Olive Oil

3. Cut vegetables first and put on your plate, and then Beef.
4. Heat medium sauce pan on medium high.  When hot add 2 Tbl. of the olive oil.  Add beef.  Spread
    the beef evenly on the bottom of the pan.  Let the beef cook on the bottom of the pan for 2-3 minutes
    without stirring.  The beef will get a nice color on it called a sear.  Stir the meat and let cook for
    another 2-3 minutes.  Stir one more time and let cook another 2-3 minutes.  Remove the beef and
    juice to a small bowl.
5. Return the pan to the heat and hot add 1Tbl. Olive Oil.  Add vegetables and cook for 3-4 minutes.
    Stir occasionally so that the vegetables do not burn.
6. Add beef and juice back to the pot.  Add beef stock and spices.  Bring the soup to a boil.  Turn down
    the heat to a simmer (bubbling just under boiling) and let cook for 20 minutes.  

7. Add the quick oats and cook for at least 15 minutes.

8. Turn your soup to low and serve when ready.

Top your soup with crackers, serve with bread, or whatever else you can think of.  

Enjoy and Keep Warm.

- ChefElla

12/4/13 ChefElla's Stromboli Sandwich

CHEFELLA'S STROMBOLI SANDWICH

Sometimes it seems like we eat the same things over and over again.  Tacos, spaghetti, pizza, spaghetti, tacos.  We end up making the same things because they are easy and we know how to make them.  Well I have just the recipe to make dinner different, and if you like this recipe but not the ingredients you can change over and over into something different.  Stromboli is just a fancy name for a rolled up sandwich.  It is like a pocket sandwich you find in your freezer but bigger.  The Stromboli I make is like an Italian sandwich but you can make whatever kind of sandwich you like.
ChefElla.

For this recipe you will need to use the oven.  If you are not allowed to use the oven or a knife by yourself you can have a grown up help.

1. Wash your hands.

2. For this recipe you will need a sheet pan (cookie sheet), and a knife.

ChefElla's Stromboli Sandwich(This recipe will make 4-6 servings)

Ingredients:
1 ea.            Puff Pastry Sheet (Freezer Section) or Refrigerated Thin Crust Pizza Dough
                    -You can use the commercial brand pizza dough that comes in the tube, or the fresh dough
                     that you roll out.
                    -Let your Puff Pastry thaw overnight in the refrigerator or let sit out for 1-2 hours before use.
. 3 lbs           Provolone Cheese, Sliced
                    -All of your meat and cheese will be thin sliced, like you would use for sandwiches.

. 3 lbs           Mozzarella Cheese, Sliced
. 3 lbs           Swiss Cheese, Sliced

. 3 lbs           Ham, Sliced
. 3 lbs           Salami, Sliced
3 oz.             Pepperoni, Sliced, Turkey Pepperoni preferred

3. Pre-heat your oven to 400F.

4. Unfold your puff pastry onto your counter top.  If is it still firm give it a few minutes to warm up.  Flatten
    out the puff pastry with your fingers until it is an even thickness and is about 1 inch larger all around.
    -If you are using pizza crust dust the counter with flour and shape the dough into a rectangle.  You
    want the dough to be an even thickness not too thin in any one spot.
5. With the long side of the dough facing you, take half of your provolone and layer it in the middle of
     the dough.  Leave 2 inches at the top and bottom of the dough uncovered.
6. Layer half of the salami on top of the cheese.  Then layer half of the Swiss cheese on top of the meat,
    then layer half of the pepperoni on top of the cheese, then layer half of the mozzarella on top of the
    meat and then layer half of the ham on top of the cheese.
7. Repeat this process until all of the meat and cheese are layered.
8. Fold the 2 inches of dough up onto the ends, over the meat and cheese layers.  Then fold one of the long
    sides up over the layers.  The long side should hold the dough ends in place.  Make sure the ends are
    enclosed.

9. With your finger brush a little water on the top of the dough to make it tacky (tacky is another word for
     sticky).
10. Take the remaining dough and fold it over the top.  It will look like a package
11. Line your cookie sheet with foil and spray with pan spray.
12. Carefully roll the Stromboli over and place it folded side down on the cookie sheet.
13. Bake for 20-25 minutes or until the top is golden brown.
14. Let the Stromboli sit for 10-15 minutes.  Slice the Stromboli and serve.  If you like your sandwich
      cold put in the refrigerator and slice into pieces for lunch.

If you do not like any of these ingredients then use whatever you like.  Turkey and American, Ham and Swiss, Roast Beef and Cheddar.  If you like vegetables add spinach to one of your layers or onions, or roasted peppers, or hummus, or mushrooms.  Just use your imagination.

Enjoy

- ChefElla

11/21/13 ChefElla's Sage "Dressing" Biscuits

CHEFELLA'S SAGE "DRESSING" BISCUITS

With Thanksgiving coming up I know that everyone wants to make something special.  But making something special can be hard.  Not all of us cook special things everyday and so it makes us nervous when a special event comes up.  Lucky for you and me I have a special recipe.  Everyone will think that you really worked hard on these biscuits, but we will know that they just look that way.  These biscuits taste just like the dressing you serve with your turkey.  The fun part is that if you make enough biscuits to have leftovers after Thanksgiving, you can use them to make turkey biscuit sandwiches the next day.
ChefElla.

For this recipe you will need to use the oven.  If you are not allowed to use the oven by yourself you can have a grown up help.

1. Wash your hands.

2. For this recipe you will need measuring spoons and cups, a fork, a 2 inch round cutter, a knife, a cutting board, a large mixing bowl and small mixing bowl, cookie sheet and a whisk.

ChefElla's Sage "Dressing" Biscuits (This recipe will make 10-12 biscuits)

Ingredients:
2 Cups.         All Purpose Flour
2 1/2 tsp       Baking Powder

2 tsp             Sugar
1 1/4 tsp       Poultry Seasoning     

1 Tbl.            Celery Salt
2 tsp             Dried Parsley
1 tsp             Onion Powder
1/8 tsp         Garlic Powder
1/8 tsp          Black Pepper
1 tsp             Boullion Base, Turkey, Chicken, or Poultry Flavor
                      -I chose base over powder because I do not like to use products with MSG, and dried
                       boullion usually has MSG in it.
1 3/4 Cups.   Heavy Cream

3. Pre-heat your oven to 425F.

4. In your large mixing bowl add all of your ingredients except the Base and Heavy Cream.
5. Whisk slowly to blend all of the ingredients.
6. In your small bowl whisk your heavy cream and bouillon.
7. Make a well in the bottom of your flour mixture and pour in your liquid mixture.
8. Blend the mixture slowly with a fork until it turns into a ball and all of the flour is incorporated.  The
    mixture will look a little wet.

9. First clean and dry your countertop.  Dust countertop with flour.  Put biscuit mix on the flour.  Kneed
    the mixture one to two times and then flatten out into a 1 inch disc.  If the mixture sticks you can
    spread a little more flour.
10. Cut out out 2 inch rounds.  Spray cookie sheet with pan spray.  Place biscuits on your cookie sheet.
11. Take remaining dough and form into a disc again.  Cut out more biscuits.  Continue this process
      until all of the dough is gone.
      -Note: If you want to use a different shape cutter you can, but it might change the cooking time if
       the biscuits are larger or smaller.
12. Bake biscuit for 10 -12 minutes or until they just look golden on top.

Serve warm with butter.  The day after Thanksgiving break biscuits in half and top with your favorite sandwich ingredients.

Enjoy

- ChefElla

11/7/13 ChefElla's No-Cream Cream of Potato Soup

CHEFELLA'S NO-CREAM CREAM OF POTATO SOUP

It's cold!  It is so cold where I live that I even had to wear my snow pants at recess the other day.  It is cold when I get up, and cold when I go to school, and cold when I get home.  I wondered what could make me warmer, and lucky for me I had just the recipe.  I would make my no-cream cream of potato soup.  This way I could take something healthy with me for lunch, and I could keep warm too.  This is also a great recipe for anyone with allergies.  So keep warm and enjoy the soup.
ChefElla.

For this recipe you will need to use a knife, the mixer, and the stove.  If you are not allowed to use a knife, mixer or the stove by yourself you can have a grown up help.

1. Wash your hands.

2. For this recipe you will need measuring spoons and cups, , a wooden spoon, a knife, a cutting board, a potato peeler, a small stock pot, a saute pan, a colander, and a whisk.

ChefElla's No-Cream Cream of Potato Soup(This recipe will make 4-6 servings)

Ingredients:
2 lbs.     Baking Potatoes
8 oz.      Cauliflower
              -You can use fresh or frozen Cauliflower.  If you use frozen you will need to pre-heat it in the
              microwave for 3-4 minutes.

1 ea.      Leek, Medium Sized (If you do not want to use leeks use 1/2 a cup of diced yellow onion.)
              -Directions for cutting the leek are in step 5.
3 Cups.  Vegetable Stock or Broth     

2 Tbl.     Olive Oil
1/4 tsp  Garlic Powder
1/4 tsp  Black Pepper
2 tsp     Kosher Salt

3. With your potato peeler, peel your potatoes.  Take your time.  Keep the hand holding the potato away
     from the peeler.  Rinse your potatoes and put them on your cutting board.  Throw the peels away in the
     trash.
4. Cut your potatoes into quarters and then into 1 inch chunks.  Put your potatoes in your pot.  Fill the pot
    with water until the potatoes are covered.  Put the pot on the stove and turn on high heat.  While the water     is getting hot prep your leek following the directions in step 5.  When the water begins to boil set your
    timer for 10 minutes.  After 10 minutes add your cauliflower.  Bring to a boil again and Cook the potatoes
    and cauliflower for another 5 minutes.  When done strain your potatoes and cauliflower through your
    colander in the sink.
5. While the potatoes are cooking cut up your leek.  Cut the leek one inch above the white part where the
    leek begins to turn green.  Throw the tough green end away.  Then cut off the root end.  Leeks can be
    very dirty so it is important to wash them.  Wash your leek and return to the cutting board.  Cut the leek in
    half lengthwise (the long way).  Take one half of the leek and cut lenghwise again.  Holding the quartered
    leek together, flat side down, cut into thin half moon strips (The strips will actually be quarter moon strips.)
    When done cut the other leek in half and cut into strips.
6.  Pre-heat your saute pan on high.  Add your olive oil and leeks.  Turn the pan down to low and cook for
     5 minutes stir occasionally so that the leek gets soft but does not burn.
7. Add your potatoes, cooked leeks, kosher salt, pepper, and garlic powder to your mixing bowl.  Add one
   cup of vegetable stock and turn the mixer on speed 1.  Mix until all of the lumps are gone.
  -NOTE:  If you quit now the mixture in the bowl will be wonderful mashed potatoes, and you are done.
   To finish the soup follow the rest of the directions.

8. Return the mixture to the stock pot, return it to the stove and heat on medium heat.

9. Add the remaining vegetable stock and mix with your whisk until smooth. When the soup comes to a
    simmer it is done. 

Top your soup with cheese, croutons, crackers, or toasted bacon and enjoy.

- ChefElla