Chicken and Mushroom Mac 'N' Cheese

Tonight's dinner was nothing more than whipping up something quick and easy. As I rifled through the fridge and freezer for something to make, I found a tub of ricotta cheese that I had been planning on using for some time, but had not given it any real thought. I often keep ricotta and cottage cheese in the freezer as it really extends the shelf life, and as long as I am not expecting actual curds from the cottage cheese, this is great for when you are going to use the cheese for cooking.


Ingredients:

Chicken Breasts
4 chicken breasts
2 TBSP butter
2 TBSP vegetable oil
Garlic powder (I won't give an exact measurement here, but sprinkle enough on both sides to give it a good coat)
Salt (according to your taste)

Macaroni
1 1/2 tsp garlic powder
1/2 tsp ground black pepper
1/2 tsp paprika
1/4 cup Greek or Middle Eastern yoghurt
1/4 cup Half N Half cream
1 tub whole milk ricotta cheese
1 can cream of mushroom soup
1 TBSP butter
6 cups cooked elbow macaroni

Heat oven to 375*F
1. Sprinkle enough garlic powder on chicken breasts, add salt as desired. Heat butter and vegetable oil in a large frying pan. Fry the breasts until golden brown, then place into a baking dish and cook in oven for 15-20 minutes.
2. Cook macaroni and set aside.
3. In a saucepan, melt butter and add mushroom soup. Stir well to mix the butter and the soup, add spices and stir through. Add yoghurt, cream, and ricotta cheese, and mix very well. Bring to a boil and then add the macaroni. Mix very well together.

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Creamy Garlic Salad Dressing

The other night I was making dinner and as I went to reach for the salad dressing, noticed that we were totally out. Well, not one to ever shy away from making my own dressing, as my Mum has been making salad dressings my entire life, I looked in the fridge and cabinet to see what I had and what I could "throw in".

Normally, I don't record what I put into dressings as I whip them up on the spot depending on my tastes and what we're having for dinner that night. However, on this night, as I finished whipping this dressing up, and having a "taste-test" I found it to be SO good, I could have sat down and eaten the entire lot with a spoon!

Grabbing for pen and paper, I wracked my memory for exactly what I put in. I have since made it several times, including using it as an accompiament sauce for a beef shawarma I made, and it is just as good each time.

Believe me when I say you'll want to sit and eat it with a spoon, it's that good!

Ingredients:

2 cloves garlic
1/4 cup vegetable oil
2 TBSP Greek (or Middle Eastern) yoghurt
1 tsp garlic powder
1 tsp ground cumin
1/2 tsp salt (or to taste)
Dash ground black pepper
Dash Sriracha Chili Sauce

Blend all ingredients together in a Magic Bullet or blender until smooth and creamy.

Serve over salad, in shawarma, or over grilled meat.

Kept in an air tight container in the fridge, this dressing can keep for approx 2 weeks... if it lasts that long.