Mac & cheese is probably one of my all-time favorite foods. There's so many different ways to make it, and whatever method, pasta, or the cheese that is used, it's hard to resist the bowl of cheesy and creamy goodness. There's many labor-intensive versions that require making a bechamel sauce or using the broiler to form a crunchy crust, but this recipe allows you to achieve both the creaminess and the crunchiness in a short amount of time, using just one pot and one skillet! The added heat from the seasoning elevates the good old mac & cheese to another level, with the spices cutting through the richness of the dish. If you make a huge batch, you can reheat the pasta later, but make sure you keep the panko breadcrumbs in a separate container to keep them dry and crunchy. Feel free to add more cornstarch to achieve the consistency of your preference!
Read Morehoney garlic salmon with fresh thyme
Salmon is one of the best superfoods out there, and it's very versatile, lending itself to many variations! One of the easiest ways to cook it is to wrap it in foil and popping it in the oven; the foil packet method allows the salmon to cook evenly throughout, resulting in an extremely moist piece of fish. On the show "the Worst Cooks in America", someone said that his favorite recipe is wrapping the salmon in foil, and then sticking it in the dishwasher to make steamed dishwasher salmon.... so, I suppose the method will work as well in a dishwasher, but I would suggest just sticking to the oven...! I served this with a lightly dressed arugula salad; the inherent peppery taste of the arugula, along with the lemony dressing, was a nice balance to the sweet, rich salmon!
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