Marc Richards

Hi there!  I'm Marc. This is my little corner of the web.
Here's a few small things you should know about me:

Sometimes I post funny stuff for you to read.  

I love food, so every Friday, I share a recipe of my own, or one that I've found online, etc. If you have a recipe you'd like to share, you can post it here!

Here's a couple of my favorite sites: 
ShouldIWearPantsToday.com and IsItLunchtimeYet.com.
Please enjoy them! :)

 


 

Posts from August 2012


Foodie Friday: Cornmeal Pancakes
I LOVE pancakes.  I could eat them at pretty much any time of the day!  I'm pretty picky about them, though. My grandmother made, what are undeniably the best pancakes ever, but after all these years, her recipe (which sadly never was written down, so I can only guess on how she made them so thin with a crisp edge...) finally has some competitiion!

If you like a thicker pancake, but hate how they tend to become a sponge for the syrup and butter, you'll love these!

Have 'em for breakfast tomorrow! :)


Cornmeal Pancakes
 
1 cup Cornmeal
2 Tablespoons Honey
1 teaspoon salt
1 cup Boiling water
1/2 cup milk
1 egg
2 Tablespoons Vegetable Oil or Melted Butter
1/2 Cup All-Purpose Flour
2 teaspoons double-acting baking powder
 
Combine Cornmeal, sugar and salt in bowl. Stir boiling water in slowly. Cover Ingredients
and let stand for 10 minutes.

Next, add egg, 1/2 cup milk and 2 tablespoons Oil to mixture.

In small bowl combine dry ingredients (Flour, Baking powder) with whisk, then add to cornmeal mixture. Drop 1/4 cup of batter into preheated skillet or griddle (375 degrees F).

Cook Pancakes in skillet over medium high heat until bubbles form, then turn over and finish cooking until underside of pancake is dry.
 
Serve with Maple Syrup and Butter!

Yield 12 Pancakes 
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Foodie Friday: Mac & Cheese (a la Marc)
It's my ultimate comfort food:  Mac & Cheese.  I'm not even all that picky... I'm just as happy with Kraft Dinner as I am with your standard baked Mac & Cheese. But my favorite is my own variation of this classic. It's creamy, full of the sharpness of cheddar and has a small kick from the inclusion of hot sauce and white pepper.

My notoriously picky young cousins love this, and I end up making it for most family gatherings. (I made it for Thanksgiving AND Christmas last year!) I hope you enjoy it!

(NEXT WEEK: What you can do with the leftovers from this recipe... fried Mac & Cheese balls!)
 
Mac & Cheese (a la Marc)
 
1 (16-ounce) package of small or medium pasta shells, pipette, elbows (whcihever you prefer.)
1/4 cup butter
1/2 cup all-purpose flour
2-1/2 cups Milk (2% or better) or you can use cream if you prefer.
6-8 slices of deli-sliced white American Cheese. (I usually just use the 8 slices, to be honest.)
1 cup (8 ounces) shredded extra-sharp white NY cheddar
1 tablespoon Dijon mustard
1 teaspoon kosher salt
1/4 teaspoon hot sauce
1/4 teaspoon white pepper
 
Prepare pasta according to package directions.
 
Melt butter over low heat.  Whisk in flour and cook for 1 minute. Be sure  you whisk constantly so this doesn't burn.
 
Gradually whisk in milk or cream. Cook over medium heat, whisking constantly until mixture thickens and bubbles. Remove from heat.
 
Add cheeses, mustard, salt and hot sauce.  Stir until cheese melts and sauce is smooth.
 
Stir in pasta and cook over medium heat for a minute or 2 until thoroughly heated.
 
Serves 4 to 6 people and is yummy.
 
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Foodie Friday: Chicken Manicotti Alfredo (a la Marc)
Here's one of my favorites and I hope you like it!  

It came together kind of accidentally, inspired by a recipe from Kraft which called for VELVEETA
 (YUK)… instead, I decided to go with a classic creamy cheese sauce made from scratch.  I never tried the Velveeta version, but really, the only thing for which 
VELVEETA (or it's liquefied version, Cheez Wiz) is appropraite is with tortilla chips.  I don't make this very often, but I made it last weekend, so here it is!  If you give it a try, let me know!


CHICKEN MANICOTTI ALFREDO

1 can (10-3/4 oz.) condensed cream of chicken soup.
1-1/2 cups water
2 cups frozen broccoli florets
12 manicotti shells, uncooked
1 pound boneless skinless chicken breasts, cut into strips
3-1/2 cups shredded Italian cheese blend
1 stick butter
3 tbsp. flour
2 cups milk

HEAT oven to 400oF

Fully cook chicken breasts in skillet.

Prepare broccoli according to package directions.

Stuff manicotti shells with chicken breast strips and place in baking dish.

Over medium heat, melt butter and stir in flour with wire wisk.  Mix well, stirring constantly until mixture begins to bubble.  Add milk and continue stirring until mixture thickens to a sauce consistency.  Add cream of chicken soup and water, and 1-1/2 cups of cheese, stirring until well-blended and cheese is melted.

Top pasta with remaining sauce and cheese.

Cover with foil and bake 45 to 60 minutes until pasta is tender.
 

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Foodie Friday: Garlic Parmesan Chicken and Noodles
This one is pretty yummy and very adaptable.  I found this recipe online some time ago and it called for peas.... thing is... I hate peas, so I swapped in broccoli instead!

Garlic Parmesan Chicken and Noodles
Makes: 4 servings
Oven: 450°F 5 mins
Start to Finish: 30 mins
 
ingredients
6 ounces extra-wide egg noodles
2 pounds boneless, skinless chicken breast
1 package frozen broccoli
4 cloves garlic, minced or 2 teaspoons bottled minced garlic
1 3/4 cups whole milk or light cream
1/2 slice white or wheat bread, or coarse breadcrumbs
3/4 cup shredded Parmesan cheese
 
Preparation
 
1. Preheat oven to 450 degrees F. In Dutch oven bring 6 cups salted water to boiling; add noodles. Cook 10 minutes or until tender; drain.
 
2. Cook chicken thoroughly, then shred. Prepare frozen broccoli to package directions.
 
3. In saucepan combine chicken, garlic, and whole milk; heat through. Cover and keep warm.
 
4. In blender or food processor, process bread into coarse crumbs. Transfer to small bowl; add 1/4 cup of the Parmesan and 2 tablespoons melted butter.
 
5. Stir noodles and remaining Parmesan into hot chicken mixture. Heat and stir until bubbly. Divide among 4 individual casserole dishes. Top each with some of the bread crumb mixture. Bake 5 minutes or until top begins to brown. Top with fresh thyme.
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