Mac Daddy Mac 'n Cheese

Oh, the search for yummy macaroni and cheese recipes...there are millions!  I came across this one from Guy Fieri, and the bacon/parsley/panko crumb topping sounded quite intriguing.  It was so yummy!  I just wish mac and cheese tasted the same the day after you make it.  Oh well...it was yummy and I would definitely reccomend it!

2 shallots, peeled
3 cloves garlic
1 teaspoon olive oil
3 pieces bacon, diced, cooked, reserving 1 tablespoon bacon fat
2 tablespoons flour
4 cups heavy cream
1 teaspoon chopped fresh thyme
1 cup shredded pepper jack cheese
2 cups shredded cheddar cheese
Salt and freshly ground black pepper
1 pound penne pasta, cooked (I prefer cavatappi)
1/2 cup Panko bread crumbs
2 tbsp. melted butter
2 tablespoons chopped fresh parsley

Preheat oven to 350 degrees F. Place shallots and garlic in a small aluminum foil pouch and drizzle with olive oil. Roast 20 to 30 minutes or until tender. Remove from foil and chop. In a large saute pan, reheat reserved bacon fat over medium heat. Add roasted shallot and garlic and saute for 1 minute. Add flour and stir for 1 minute. Whisk in heavy cream and thyme. Reduce by a third. Stir in cheeses until melted, creamy and thickened. Season to taste with salt and pepper. Remove from heat and gently stir in pasta. Place in a 9X13 casserole dish. In a small bowl, mix together diced bacon, bread crumbs, butter and parsley. Top Mac n Cheese with Panko mixture and bake uncovered at same heat until bubbling and lightly browned on top, 20 to 25 minutes.

Black Bean and Corn Salad

This side dish is absolutely delicious!  It is so perfect along with grilled meat, we had it with some chipotle pork chops, and it was so good!  We ate it warm this time, but I am excited to eat it again tomorrow because I think it will be even better!  I never would have thought to put snow peas in a salad like this, but they add that crunch that it definitely needs....yum!  This recipe is from Guy Fieri on the show Guy's Big Bite.  The original recipe can be found here.

Black Bean and Corn Salad

4 ears corn, husks removed
2 tablespoons olive oil
1 cup diced red bell pepper
3/4 cup diced red onion
1/4 cup cider vinegar
1 (15-ounce) can black beans, rinsed and drained
1 teaspoon minced garlic
1/2 cup snow peas, julienned
1 teaspoon sea salt
1 teaspoon freshly cracked black pepper
(I also added the zest of 1 lime and the juice of 1/2 a lime)
Preheat the grill to medium.

Grill the corn until lightly charred, about 2 minutes, turning frequently. Transfer the corn to a cutting board and using a serrated knife remove the kernels. Set aside.

In a medium saute pan over medium-high heat, add the olive oil, then the red bell pepper and the red onion. Saute for 3 minutes, then add the vinegar, beans and corn and saute for 2 minutes. Stir in the garlic and the snow peas and saute for 1 minute more. Remove from the heat to a serving bowl and season with salt and pepper. (Stir in lime zest and juice just before serving, if desired)  Serve warm or cold.
*if serving cold, I would wait until the salad has cooled before adding snow peas...that way they will stay nice and crunchy.