Watership Down Kitchen

 There are so many ways to mix up mac and cheese. My classic favorite, inspired by my dad, is to add peas to the boxed version. Fancier varieties involve mushrooms fried in butter and brie. This version adds feta and spinach for a little Greek inspired flair. Hope you like it! Ingredients : 1 cup pasta shells 1 medium onion, diced 1/4 cup panko bread crumbs 1 bunch fresh dill, minced 1/4 cup cream cheese 4 ounces baby spinach 1/4 cup of feta cheese 3/4 cup milk Butter, oil, salt, pepper, flour Method : Bring a salted pot of water to the bowl. Add pasta and cook, about 8 minutes, until al dente. Drain, reserving 1 cup of pasta liquid, and set pasta aside. Meanwhile. in a medium skillet over medium heat, melt one tablespoon of butter. Add the panko and toast until golden brown. Remove and set aside, wiping out the skillet. Heat one tablespoon of butter in the skillet; add diced onion and cook 10 minutes until softened. Add another tablespoon of butter and a tablespoon of flour; cook unti

Succulent shrimp, crunchy snow peas, onions, all coated in a delicious sweet and spicy sauce, resting atop a snow white bed of fragrant jasmine rice and scattered with crunchy peanuts? Sign me up. Ingredients : 1 onion, sliced into half moons 1 cup snow peas 1/2 pound shrimp, deveined and deshelled 1/4 cup peanuts 1/4 cup thai chili sauce 2 tablespoons soy sauce 2 teaspoons vinegar garlic cloves, minced 1/2 cup jasmine rice 1 cup water Method : In a pot, add water, rice and a pinch of salt. Bring to a boil and reduce to a simmer; cover and cook for about 20 minutes, until rice is tender and the water absorbed. In a small bowl, combine the garlic, soy sauce, vinegar and thai chili sauce. Mix well. In a medium skillet over medium heat, add some oil and cook the onions until softened, about 7 minutes. Add the shrimp and cook until pink on both sides. Add the snow peas last and cook until darker green. Add in the sauce and cook until thickened, about 2 minutes. Serve shrimp, veggies and sa

I love meals that are easy and quick to make, warm and comforting, often topped with cheese, and just spicy enough. Enchiladas are like, the perfect meal! This version uses a kind of salsa verde and is topped with tangy sour cream. I love to add fresh tomatoes and avocado. Hope you love it!   Ingredients : 2 garlic cloves, minced 4 ounces green enchilada sauce 1 cup chicken broth 2 ounces sour cream 10 ounces ground beef 6 six-inch flour tortillas 4 ounces shredded cheddar-jack blend  Flour, salt, pepper, oil, vinegar Method: Preheat oven to 450 degrees F.  In a liquid measuring cup, whisk together garlic, green enchilada sauce, chicken broth, half of the sour cream,  2 tablespoons flour, and 1/2 teaspoon salt. Set aside. Heat 1 tablespoon oil in a medium ovenproof skillet over medium-high heat. Add beef and season with salt and pepper. Cook until browned and cooked though. Transfer to a bowl. Add reserved sauce to same skillet. Bring to a boil and cook, whisking constantly, until thic

 Want something unexpected, delicious and healthy that looks as beautiful as it tastes? Look no further than this exquisite Mediterranean Chicken Hummus Bowl. Topped with cucumbers and peppers, it's colorful, low in calories and high in protein. A total weeknight win! Ingredients: 1 bell pepper 1 cucumber 15 ounce can chickpeas 1 ounce tahini 1 clove garlic, minced 1/2 pound chicken breast, cut into strips 2 teaspoons baharat spice blend salt, pepper, oil, vinegar, sugar Method: Halve pepper, discard stem and seeds, then thinly slice. Halve cucumber lengthwise. Scoop out and discard seeds with a spoon, then cut into 1⁄2-inch pieces. In a medium bowl, stir to combine 1 tablespoon each of vinegar and water, 1 teaspoon sugar, and 1⁄2 teaspoon salt . Add cucumbers and toss to coat; set aside until ready to serve. Drain chickpeas, reserving 1⁄4 cup chickpea liquid. In bowl of a food processor or blender, add chickpeas, tahini, 2 tablespoons chickpea liquid, garlic, 3 tablespoons oil, an

 This dish is a fusion of my fave take out creations; the famed teriyaki beef and broccoli bowl and the creamy peanut noodles. A delicious Asian-fusion dish that is easy to prepare and a perfect fit for your stir-fry-day night! Ingredients: 4 ounces broccoli florets 1.5 ounces creamy peanut butter 2 ounces teriyaki sauce 7 ounce package udon noodles 1/2 pound beef steak strips 2 cloves garlic, minced salt, pepper, oil, vinegar Method: Bring a large pot of salted water to a boil over high heat. In a medium bowl, stir to combine peanut butter,  garlic, teriyaki, 1⁄4 cup water, and 2 teaspoons vinegar. Season to taste with salt and pepper. Add noodles to pot with boiling salted water; cook, stirring occasionally to prevent clumping, until just tender, about 5 minutes. Reserve 1⁄2 cup cooking water, then drain noodles and rinse under warm water. Set aside. While noodles cook, pat beef dry. Heat 1 teaspoon oil in a medium skillet over medium-high heat. Add beef and cook, without stirring, u

 Is there anything more wonderful than discovering that two of your favorite foods combine to make an even more epic and delicious dish? Enter my creamy fav, mac and cheese, and the BBQ goodness of pulled pork. Separate, these are perfection- together? Sublime! Ingredients: 8 ounces macaroni 1 bunch scallions, chopped 2 ounces barbecue sauce 1/4 cup ketchup 1/2 pound pulled pork (I cook a big batch and freeze it for my use in other recipes) 1 teaspoon granulated garlic 2 ounces shredded cheddar-jack blend 1 1/4 cup milk 1 tablespoon flour 1 tablespoon butter Olive oil kosher salt, ground pepper Method: Bring a medium saucepan of salted water to a boil. Add pasta and cook, stirring to prevent sticking, until al dente. Drain pasta and set aside; cover to keep warm. In a small bowl, stir to combine barbecue sauce and 1⁄4 cup ketchup. In a separate small bowl, add pork; use two forks to pull and shred into smaller pieces. Heat 1 tablespoon oil in a medium ovenproof skillet over medium-high